Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, a family favorite: mapo cellophane noodles. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
A Family Favorite: Mapo Cellophane Noodles is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. A Family Favorite: Mapo Cellophane Noodles is something that I have loved my whole life. They are nice and they look fantastic.
Great recipe for A Family Favorite: Mapo Cellophane Noodles. I wanted to make mapo tofu, but realized I didn't have tofu, and decided to substitute with cellophane noodles (harusame) instead. If you like cellophane noodles, you could double the amount. Before you jump to Mapo Tofu-style Cellophane Noodles (Medium Spicy) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
To begin with this recipe, we must first prepare a few ingredients. You can have a family favorite: mapo cellophane noodles using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make A Family Favorite: Mapo Cellophane Noodles:
- Make ready 10 grams Cellophane noodles (harusame)
- Take 150 grams Ground meat (any type of meat)
- Get 1 clove Garlic
- Make ready 1 piece 1 dash smaller than your thumbtip Ginger
- Make ready 1/2 stalk Japanese leek
- Make ready 2 tsp or 1 mushroom Shiitake mushroom
- Get 1/5 bunch Chinese chives
- Take 1 tsp Sesame oil
- Make ready 1 tsp Doubanjiang
- Prepare Seasonings
- Get 200 ml Soup stock (chicken or other)
- Get 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
- Prepare 1 tsp Soy sauce
- Make ready 1 tsp ☆ Katakuriko
- Take 1 tbsp ☆ Water
Take the meat-miso out of the pan. Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. I ordered the white rice with mapo tofu, cellophane noodle, braised pork.
Instructions to make A Family Favorite: Mapo Cellophane Noodles:
- Cut the vegetables. Finely chop the mushrooms, mince the leek, garlic, and ginger. Cut the garlic chives into 3cm lengths. Combine the seasonings and set aside.
- In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
- Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
- When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
- Add the doubanjiang, stir and continue cooking.
- Mix the seasonings.
- Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
- The noodles will quickly soften. Cook to reduce the liquid. Add the garlic chives. Mix the ☆ ingredients, and slowly add to the pan. This will thicken the sauce, so stop when the desired thickness is reached.
- I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.
Rehydrate the wood ear mushrooms and slice into thin strips. I ordered the white rice with mapo tofu, cellophane noodle, braised pork. The white rice and the braised pork were ok but the mapo tofu and cellophane noodles were complete letdowns. Mapo tofu was bland, flavorless and not even spicy while the cellophane noodles literally tasted like nothing. My coworker ordered the braised fish, mapo tofu and eggplant.
So that is going to wrap this up for this special food a family favorite: mapo cellophane noodles recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
