Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 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):
- Get 100 grams Cellophane noodles
- Get 1 clove's worth Garlic, finely chopped
- Make ready 1 thumptip's worth Ginger, finely chopped
- Take 5 cm's worth Japanese leek, finely chopped
- Prepare 1 tsp Doubanjiang
- Get 1/2 bunch Chinese garlic chives
- Take 1 as much (to taste) Wood ear mushrooms
- Make ready 1 Ra-yu
- Prepare 1 Katakuriko mixed with water
- Make ready Meat-miso
- Get 200 grams Ground pork
- Make ready 2 tbsp each Soy sauce, shaoxing wine
- Prepare 1 tbsp Tianmianjiang
- Take Sauce
- Prepare 300 ml Chicken bone stock
- Prepare 1 tbsp Oyster sauce
- Get 1 tsp Sugar
- Prepare 1 tbsp Soy sauce
Instructions 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.
So that’s going to wrap this up with this special food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
