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Chocolate Chip Cookies — makes 24 250g flour, 200g butter, 150g brown sugar 100g sugar, 2 eggs, 1 tsp vanilla, 200g chips Cream butter+sugars, beat eggs, fold in flour+chips, bake 12m at 180°C.
- 250gAll-purpose flour
- 200gUnsalted butter
- 150gBrown sugar
- 100gGranulated sugar
- 2—Eggs
- 1tspVanilla
- 200gChocolate chips
- 1.Cream butter and sugars.
- 2.Beat in eggs.
- 3.Fold in flour and chips.
- 4.Bake 12 min at 180°C.
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Mapo Tofu / 麻婆豆腐
Serves 4
ingredients:
- 400g 嫩豆腐 (silken!)
- 150g 猪肉末
- 2 tbsp 郫县豆瓣酱 + 1 tbsp 豆豉
- 1 tsp 花椒粉, 3 cloves 蒜末, 1 tbsp 姜末
- 200ml stock, 1 tbsp 生抽
method: blanch tofu in salted water 1m,
fry pork till rendered, add 豆瓣酱+豆豉 till oil turns red,
finish w/ 花椒 + scallion. 备注：嫩豆腐，不能用老豆腐！
- 400gSilken tofu
- 150gGround pork
- 2tbspDoubanjiang (chili bean paste)
- 1tbspDouchi (fermented black beans)
- 1tspSichuan peppercorns, ground
- 3clovesGarlic, minced
- 1tbspGinger, minced
- 200mlStock
- 1tbspLight soy sauce
- 1.Cube tofu, blanch in salted water 1 minute, drain.
- 2.Stir-fry pork in hot oil until rendered.
- 3.Add doubanjiang and douchi, fry until oil turns red.
- 4.Add garlic and ginger, then stock and soy.
- 5.Slide in tofu, simmer 3 minutes.
- 6.Thicken with cornstarch slurry, finish with ground peppercorn and scallion.
Use silken tofu, not firm. Slide it in gently — aggressive stirring breaks the cubes.
- 400克嫩豆腐
- 150克猪肉末
- 2大匙郫县豆瓣酱
- 1大匙豆豉
- 1茶匙花椒粉
- 3瓣蒜末
- 1大匙姜末
- 200毫升高汤
- 1大匙生抽
- 1.豆腐切丁，加盐水汆烫一分钟，沥干。
- 2.热油下肉末，炒至出油。
- 3.下豆瓣酱与豆豉，炒出红油。
- 4.加蒜末与姜末，再倒入高汤与生抽。
- 5.轻推豆腐入锅，煨煮三分钟。
- 6.勾芡，撒花椒粉与葱花起锅。
必须用嫩豆腐，不能用老豆腐。轻推勿乱搅，避免豆腐碎掉。
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