Greg's 麻婆豆腐
mápó dòufu
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Mápó dòufu is a well-known Chinese dish and one of the typical uses of Dòufu.

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Diary entry for Sunday, 20 September 2015 Complete exposure details



quantity       ingredient       step
450 g       firm doufu       1
5 g       Szechuan pepper       2
20 g       spring onions       3
300 g       minced pork       4
      oil for frying       4
15 g       garlic       5
350 ml       stock       6
1 g       chili powder       6
90 g       fermented soya beans       6
30 ml       soya sauce       6
9 g       cornflour       7
30 ml       water       7
      sesame oil       8


  1. Cut the doufu into cubes about 10 to 15 mm on a side. Deep fry at 175° until barely brown. Allow to cool.
  2. Finely grind the Szechuan pepper. It's harder to grind than normal black pepper.
  3. Cut the spring onions into rings. Separate the green and white parts.
  4. Fry the pork in oil until lightly browned.
  5. Crush garlic into the mixture and add the white parts of the onion and fry until lightly cooked.
  6. Add stock, Szechuan pepper, chili powder, beans, soya sauce. Bring to the boil and cook for about 4 minutes.
  7. Thicken with cornflour. Briefly bring back to the boil.
  8. Arrange on a plate, sprinkle with sesame oil and the green parts of the onion.

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