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Fever-generating plate, Magicalino
amzn.to/3q8LXew
Other cooking utensils used are compiled in ROOM.
room.rakuten.co.jp/room_38029...
Ingredients] (1 to 2 servings)
1 tofu (300g)
100 g ground pork
1/2 to 1 green onion
1 clove garlic
10 g ginger
1 teaspoon pepper
½ tbsp. bean paste
1 teaspoon pepper
A little more than 1 tablespoon soy bean sauce
½ tbsp. sugar flavored sweet soy sauce
½ tbsp. soy sauce
1 tablespoon sake (rice wine if available)
Salt and pepper to taste
1/3 tablespoon sugar (about 2 pinches)
120 ml water
1 teaspoon chicken broth
1.5 tablespoons sesame oil
1 Tbsp. raayu (Chinese chili oil)
Water-soluble potato starch (mix potato starch and water 1:2)
Pei-Sheng Bean Sauce (Donkey sells it more cheaply.)
amzn.to/3KMlsTZ
Bean Drum
amzn.to/37FeB0x
Chinese pepper
amzn.to/37ByK7y
Hot Szechuan Hot Sauce
amzn.to/3teknhD
Recipe
1. Cut the tofu seal and drain.
2. Finely chop garlic, ginger, and white onion. Cut the leaf garlic into chunks and shave the core. Rub the pepper with a little pepper powder.
Make the sauce. Mix chopped soybean paste with sake, salt and pepper, soy sauce, sugar and sugar.
Cut tofu into even pieces.
5. Put oil in a frying pan and saute garlic, ginger, half of the scallions, and hwajang (Chinese pepper) over low-medium heat to release their aroma. As soon as the aroma is released, add the soy bean sauce. (It will be stir-fried together with the meat later, so be careful not to burn it.)
6. As soon as the aroma of soybean paste is released, add minced meat. Stir-fry the meat thoroughly.
When the meat becomes crispy, add the seasonings.
8. Divide in chicken broth. Add tofu and bring to a boil, then simmer over low heat for 4~5 minutes.
9. When the tofu becomes elastic and pulls and turns the color of soup, add potato starch dissolved in water to thicken the soup.
10. Add the remaining green onions and leaf garlic, drizzle with cosmetic oil (raayu), and cook over high heat for 1 minute.
11. Serve in bowls and sprinkle with hwaseng (Chinese pepper) to taste.
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