Recipe of Speedy Great for Winter! Creamy Mapo Chinese Cabbage!
Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Favorite Great for Winter! Creamy Mapo Chinese Cabbage!. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Great for Winter! Creamy Mapo Chinese Cabbage!, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Great for Winter! Creamy Mapo Chinese Cabbage! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Great for Winter! Creamy Mapo Chinese Cabbage! is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Great for Winter! Creamy Mapo Chinese Cabbage! using 16 ingredients and 6 steps. Here is how you cook that.
Since my Mapo Daikon Radish was well-received, I'm releasing a Chinese cabbage version.
It's just as good as mapo tofu and mapo eggplant!
If you don't have Wei-pa, chicken soup stock or ramen soup stock also works.
Since the cabbage releases moisture, the flavoring is a bit thick!
I also recommend serving this in a rice bowl. Recipe by nigaoeice
Ingredients and spices that need to be Get to make Great for Winter! Creamy Mapo Chinese Cabbage!:
- 200 grams Ground pork
- 1/4 Chinese cabbage
- 1 tbsp Vegetable oil
- 1 clove Garlic
- 1 piece Ginger
- 1 Green onion or scallion
- 200 ml ★Water
- 1 tsp ★Weipa
- 1 tbsp ★Sake
- 1 tbsp ★Soy sauce
- 1 tsp ★Doubanjiang
- 1 tbsp ★Tianmianjiang
- 1 tbsp ★Miso
- 1 tbsp Katakuriko
- 1 tsp Sesame oil
- 1 Green onions
Instructions to make Great for Winter! Creamy Mapo Chinese Cabbage!
- Mince the garlic and ginger, and heat in a vegetable oil-coated frying pan until fragrant (cook slowly on low heat).
- Once fragrant, add the minced meat and cook on medium heat. When the meat has cooked through, add the minced onion. Then add the ★ ingredients and boil.
- Add the white part of the Chinese cabbage, cut into bite-sized pieces. Once it's become transparent, add the rest of the cabbage. Boil until the cabbage wilts.
- Dissolve the katakuriko in an equal amount of water (not listed) and mix in once the cabbage has wilted to create the creaminess. Lastly, add sesame oil for fragrance and it's complete!
- Transfer to your serving plate and top with green onions! Eat with a Chinese soup spoon.
- Arrangement: I used the leftover mapo Chinesecabbage, combined with beaten eggs and made an omelette. I recommend it.
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