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Simple Way to Cook Favorite Tomato Mapo Doufu with Minced Chicken

By Easy Recipes 16 September 2020
Simple Way to Cook Favorite Tomato Mapo Doufu with Minced Chicken
Simple Way to Cook Favorite Tomato Mapo Doufu with Minced Chicken

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Tomato Mapo Doufu with Minced Chicken. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Tomato Mapo Doufu with Minced Chicken Recipe. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Vegan Mapo Tofu You can easily omit the meat and chicken broth.

You can cook Tomato Mapo Doufu with Minced Chicken using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Tomato Mapo Doufu with Minced Chicken

  1. Prepare 200 grams of Ground chicken.
  2. Take 1 block of Tofu (firm).
  3. Take 1/2 can of Canned tomatoes.
  4. It’s 1 of Green onions or scallions.
  5. You need 1 of thumbtip-sized knob Ginger.
  6. You need 1 clove of Garlic.
  7. You need 1 tsp of Doubanjiang.
  8. Take 1 tbsp of ※ Sake.
  9. You need 1 1/2 tbsp of ※ Soy sauce.
  10. Take 1 tbsp of ※ Oyster sauce.
  11. Make ready 1 tbsp of ※ Sugar.
  12. Prepare 1/2 tbsp of ※ Vinegar.
  13. Take 1 tbsp of Katakuriko.

It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat.Mapo Doufu (麻婆豆腐 Mābō Doufu) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS.It is also one of Terunori's dish for the Moon Banquet Festival.This dish utilizes the balance between sichuan peppercorns and chili peppers of also known in chinese as.

Tomato Mapo Doufu with Minced Chicken step by step

  1. Drain the water from the tofu and dice into 36 cubes. Drain the canned tomatoes and finely chop the green onion, ginger and garlic..
  2. Heat vegetable oil in a pan and fry the green onion, ginger and garlic until fragrant. Add the meat and fry. When it has browned, add the doubanjiang and fry some more..
  3. Add the tomatoes and tofu, then the ※ ingredients and bring to a boil..
  4. Dissolve the katakuriko in 1 tablespoon of water and add to thicken..

Cut the green onions into small pieces.I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China.Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province.

Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants.Mapo tofu (or ma po tofu) is a very traditional and popular Chinese dish that's loved all over Japan.It's comforting, texturally beautiful and incredibly tasty.There are several ways to make mapo tofu; spicy, mild, oily, lean, chunky, silky.I have tried many many mapo.

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