おるみん飯店見てたら食べたくなったから、今夜は麻婆豆腐pic.twitter.com/AD2gldnjoZ
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組み込みから*NIXシステム、HPCまで、計算機をこよなく愛するゲームプログラマ。C++を関数型言語と間違えているタイプのC++er。遺伝的FM音源とかの人。 丼:@fadis@mstdn.jp 欲しい物リスト:http://amzn.to/Mzt8F0
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あれは麻婆豆腐の元祖,陳麻婆豆腐のレシピを参考にしました。インターネットだと"中華のツボ!"という個人サイトによくまとまってる他にも陳建一氏がレシピ公開してますね。手元にある「中国料理技術入門」のレシピもだいたい陳建一氏のものと同じ(まあ著者が陳健民なのですが)
手元の本に沿って説明すると,まず挽肉を多目の油で焦げ目つくくらい炒めて(酥スゥ),そのあと豆豉と豆瓣醤を入れるのですが,豆瓣醤を多めに入れて,弱火でしっかり油が赤くなるまで炒めると香りがしっかりする上に赤さがしっかりしますね。
その後は,醤油で味整えたりスープ(中華鶏がらスープ。毛湯。たぶん水やお湯でもいい)いれて豆腐いれてってやると完成です。
なるほど、豆板醤を入れた後にしっかり炒めずに残りの材料入れていったのがまずかった予感だ
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