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Before you jump to A Family Favorite: Mapo Cellophane Noodles recipe, you may want to read this short interesting healthy tips about Apples Can Have Massive Benefits To Improve Your Health.
On TV and in magazines everybody is telling you to eat an apple a day, having said that, have you ever asked yourself why? Many men and women have lived with this viewpoint for many years, and they also pass this on to their children. You will even find that folks in other country’s also follow this simple rule and they don’t know why. In our research we have learned why you are told to eat an apple a day and we will be discussing that with you here.
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We hope you got benefit from reading it, now let’s go back to a family favorite: mapo cellophane noodles recipe. To make a family favorite: mapo cellophane noodles you need 15 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook A Family Favorite: Mapo Cellophane Noodles:
- Prepare 10 grams Cellophane noodles (harusame)
- Get 150 grams Ground meat (any type of meat)
- You need 1 clove Garlic
- You need 1 piece 1 dash smaller than your thumbtip Ginger
- Take 1/2 stalk Japanese leek
- Get 2 tsp or 1 mushroom Shiitake mushroom
- Use 1/5 bunch Chinese chives
- Provide 1 tsp Sesame oil
- Prepare 1 tsp Doubanjiang
- Take Seasonings
- Get 200 ml Soup stock (chicken or other)
- Get 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
- Prepare 1 tsp Soy sauce
- Get 1 tsp ☆ Katakuriko
- Provide 1 tbsp ☆ Water
Steps to make A Family Favorite: Mapo Cellophane Noodles:
- Cut the vegetables. Finely chop the mushrooms, mince the leek, garlic, and ginger. Cut the garlic chives into 3cm lengths. Combine the seasonings and set aside.
- In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
- Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
- When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
- Add the doubanjiang, stir and continue cooking.
- Mix the seasonings.
- Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
- The noodles will quickly soften. Cook to reduce the liquid. Add the garlic chives. Mix the ☆ ingredients, and slowly add to the pan. This will thicken the sauce, so stop when the desired thickness is reached.
- I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.
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