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Before you jump to My Family's Recipe for Szechuan Mapo Tofu recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
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Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. You can save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that difficult. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to my family's recipe for szechuan mapo tofu recipe. To cook my family's recipe for szechuan mapo tofu you need 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare My Family's Recipe for Szechuan Mapo Tofu:
- Use Silken tofu
- Use Pork shoulder (or ground pork)
- Get of a stalk Finely chopped Japanese leek
- You need to 2 stalks Garlic scape (or garlic leaves)
- Take Chicken stock
- Prepare ★ Douchi
- Provide ★ Doubanjiang
- Prepare ★ Tianmianjiang
- Get ★ Sugar
- Provide Shaoxing wine
- Get abou 2 tablespoons of the flour Katakuriko slurry
- Provide plus Sesame oil for finishing
- Prepare Sansho Japanese pepper
- Prepare Vinegar (optional)
Instructions to make My Family's Recipe for Szechuan Mapo Tofu:
- Roughly grind up the fatty bits of pork in a food processor.
- Chop up the leek roughly. Cut the garlic scape stems into 4 cmlong pieces.
- In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems. Take the tofu and garlic steams out just before the water comes to a boils. Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture.
- Heat up a wok over high heat. When the wok is hot add oil, swirl it around and pour out. Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry. When the meat becomes crumbly, add the garlic scape and the ingredients marked with ★ and continue stir frying.
- Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface. Add the tofu from Step 3. Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes.
- Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion. Swivel the wok and the ladle around at the same time.
- When the sauce has thickened, add the vinegar and leek.
- Turn the heat to high, and drizzle in sesame oil around the sides of the wok. Shake the wok so that the oil sinks to the bottom too. Add sansho pepper to taste.
- Bon appetit.
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