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A quick and flavorful "Japanese-ish" version of Mapo Tofu adapted from the book 'The Wok.' This version uses ground beef and incorporates Japanese staples like sake and mirin for a savory, slightly sweet depth that the whole family can enjoy.
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Brown the ground beef in rapeseed oil. → Stir-fry with smashed aromatics and Doubanjiang until the oil turns red. → Add the liquid seasonings, tofu, and scallions. → Thicken with cornstarch slurry and finish with crispy chili oil.
Brown the ground beef in rapeseed oil. → Stir-fry with smashed aromatics and Doubanjiang until the oil turns red. → Add the liquid seasonings, tofu, and scallions. → Thicken with cornstarch slurry and finish with crispy chili oil.
A quick and flavorful "Japanese-ish" version of Mapo Tofu adapted from the book 'The Wok.' This version uses ground beef and incorporates Japanese staples like sake and mirin for a savory, slightly sweet depth that the whole family can enjoy.
Heat a wok over high heat and add the rapeseed oil.
Add the ground beef to the wok and stir-fry, breaking it up into small pieces until browned.
Add the smashed garlic and ginger, stir-frying briefly until fragrant.
Add the Doubanjiang (chili bean paste) and stir-fry until the oil turns a bright red color.
Pour in the soy sauce, sake, and mirin mixture.
Smashing the garlic and ginger in a mortar and pestle releases more flavor than mincing.
Frying the Doubanjiang until the oil is red is a crucial step for developing the base flavor.
Toss the mixture gently once the tofu is added to keep the cubes intact.
S&B crispy garlic chili oil provides a finishing touch of texture and spice.
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