Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I have loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Great recipe for Mapo Tofu-style Cellophane Noodles (Medium Spicy). The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.
To begin with this recipe, we have to prepare a few components. You can cook mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make ready 100 grams Cellophane noodles
- Get 1 clove's worth Garlic, finely chopped
- Prepare 1 thumptip's worth Ginger, finely chopped
- Take 5 cm's worth Japanese leek, finely chopped
- Take 1 tsp Doubanjiang
- Make ready 1/2 bunch Chinese garlic chives
- Make ready 1 as much (to taste) Wood ear mushrooms
- Prepare 1 Ra-yu
- Make ready 1 Katakuriko mixed with water
- Make ready Meat-miso
- Get 200 grams Ground pork
- Get 2 tbsp each Soy sauce, shaoxing wine
- Get 1 tbsp Tianmianjiang
- Get Sauce
- Make ready 300 ml Chicken bone stock
- Make ready 1 tbsp Oyster sauce
- Prepare 1 tsp Sugar
- Get 1 tbsp Soy sauce
It pairs extremely well with rice, and may even be necessary with how spicy it can get. The name literally translates to "pockmarked old lady tofu", inspired by the old lady that made this dish. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender.
Steps to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
- Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. 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. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
- Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
- When the pan is aromatic, add the chicken stock and the sauce ingredients.
- When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
- Add the Chinese chives, mix in quickly and the noodles are done.
- It's delicious served on top of rice for a filling meal.
Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice. Mapo tofu (sometimes written as 麻婆豆腐, mabo tofu or ma po doufu) is a mouthwatering dish consisting of tofu and minced meat cooked in a spicy sauce. It originates from China in the Sichuan province, where the sauce is usually bright red, packed full of spicy heat and that deliciously "numbing" effect from Sichuan peppercorns.
So that’s going to wrap this up for this special food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
