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Before you jump to Authentic & Easy Mapo Doufu recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us believe that comfort foods are bad for us and that we need to keep away from them. If your comfort food is candy or junk food this is true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. Several foods honestly do raise your mood when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try some of these.
Eggs, you may be amazed to find out, are fantastic at fighting depression. You need to be sure, though, that what you make includes the yolk. The yolk is the most important part of the egg iwhen it comes to helping raise your mood. Eggs, the yolk in particular, are stuffed full of B vitamins. B vitamins can genuinely help you elevate your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that control your mood–run better. Eat an egg and cheer up!
As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try several of these instead!
We hope you got insight from reading it, now let’s go back to authentic & easy mapo doufu recipe. To cook authentic & easy mapo doufu you need 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Authentic & Easy Mapo Doufu:
- Use 200 grams Ground meat (beef and pork mix)
- You need 1 block Silken tofu
- Take 2/3 Leek
- Use 2 tbsp Vegetable oil
- Take 1 tbsp Sesame oil for flavor
- Provide 2 tbsp Katakuriko (to thicken the sauce)
- You need [Spices]
- Get 1 tbsp Doubanjiang
- Prepare 1 tbsp Douchi
- Take 1 clove Garlic
- Provide 1 piece Ginger
- Provide 2 Takanotsume
- Provide [Seasoning ingredients]
- Get 200 ml Chicken stock granules
- Prepare 2 tbsp Soy sauce
- Get 2 tbsp Shaoxing wine or sake
- You need 1 tbsp Oyster sauce
Steps to make Authentic & Easy Mapo Doufu:
- Chop the garlic and ginger finely, and combine with the de-seeded chili peppers, doubanjiang and douchi.
- Dissolve 2 teaspoons of Weipa in 1 cup of water, and combine with oyster sauce, soy sauce, and Shaoxing wine.
- Chop the leek finely, and slice the tofu in to 3 cm squares. Dissolve the katakuriko in an equal amount of water.
- Heat vegetable oil in a wok, and saute the combined ingredients from Step 1 over low heat being careful not to burn it. This brings out the fragrance of the ingredients.
- When it smells good, add the ground meat and break it up while mixing with the seasoning ingredients. Keep stir frying until crumbly. The oil should look quite clear.
- When the meat is cooked through add the ingredients from Step 2 and bring to a boil, add the leek and tofu, and stir gently while simmering. If you have Szechuan peppers, add a little to taste.
- When the tofu is heated through, add the katakuriko slurry little by little while stirring the sauce gently, then boil for about 40 seconds at a high heat to thicken. Lastly add sesame oil and mix together, simmer for an additional 30 seconds then turn off the heat.
- If you are using silken tofu use as-is, if using firm tofu boil for a few minutes in salted water beforehand and drain. I've recently been adding 1 tablespoon of tianmianjang and garlic shoots.
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