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Most of your meals should also incorporate fish like salmon or perhaps lean proteins, as these will also be in a position to help your health. The reality that salmon is also packed with Omega-3 is just one of the reasons why it is a good choice, but it also contains other necessary nutrients you’ll need. Then when it comes to lean protein, you should bear in mind that you only need about 3 ounces to get your daily requirements. It’s also wise to trim off any fats that you find on the specific meats that you’re planning to eat.
If you decide that your health is important to you, you should take these recommendations to heart. Also if you eliminate all the processed foods that you really should not be eating anyway, you may find that you could end up living a longer life.
We hope you got benefit from reading it, now let’s go back to our family's authentic mapo tofu recipe. To make our family's authentic mapo tofu you need 13 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Our Family's Authentic Mapo Tofu:
- Get Tofu (firm or silken)
- Use to 150 grams Minced meat (pork)
- Provide Japanese leek
- You need to 2 teaspoon Ginger
- Provide to 2 teaspoon Garlic
- Use Doubanjiang
- Prepare ●Soy sauce
- Provide ●Chicken soup stock granules
- Take ●Shaoxing wine (or cooking sake)
- Get ●Tianmianjian (or a combination of miso & sugar)
- Provide to 2 teaspoon ●Oyster sauce
- You need ●Water
- You need Katakuriko
Steps to make Our Family's Authentic Mapo Tofu:
- Finely chop the Japanese leek, ginger and garlic (or you can grate the ginger and garlic). Combine the ● seasonings.
- Coat a frying pan with oil, add the garlic and turn on the heat. When steam bubbles float up from the garlic, add the Japanese leek and ginger and fry lightly.
- Fry the doubanjiang in the empty space in the pan. When the doubanjiang has become fragrant, add the minced meat. Fry until the meat has become crumbly.
- Add the ● ingredients and bring it to a boil. Add the tofu, brake it up with a ladle into bite-sized pieces, and heat for several minutes until warmed through.
- When the tofu is warmed through, turn off the heat. Drizzle the katakuriko slurry (water not listed) from the sides of the pan, turn on the heat again, and bring to a boil shaking the pan.
- Drizzle sesame oil to finish if you prefer! Sesame oil turns rancid quickly once it's heated, so drizzle at the end. It'll retain its aroma as well.
- Silken tofu breaks up easily while cooking, so you don't have to break it up much when you add it to the pan.
- It's better to add bamboo shoots and mushrooms after the meat has become crumbly.
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