componentHistory unverifiedscratch: kitchen
Mapo tofu sauce base
mapo-sauce · sauce · Chinese
About
Browned pork with garlic, ginger, chili, and soy, thickened slightly for soft tofu. A home mapo without specialty doubanjiang in the cupboard.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Uses
- Browned ground pork 200 g
- Minced garlic 12 g
- Fresh ginger 10 g
- Scallion 20 g
- Soy sauce 30 g
- Chili powder 8 g
- Toasted sesame oil 5 g
- Classic chicken stock 150 g
- Cornstarch 8 g
- Water 20 g
- Sugar 5 g
Preparations used
Used in
- Mapo tofu dish
Similar in this layer
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- Classic Tteokbokki sauce 0.48
- Advanced Tteokbokki sauce 0.48
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 198.0 g Ground porkpath mapo-sauce → browned-ground-pork → ground-pork
- 93.8 g Waterpath mapo-sauce → chicken-stock-classic → water
- 46.9 g Chicken bonespath mapo-sauce → chicken-stock-classic → chicken-bones
- 30.0 g Soy saucepath mapo-sauce → soy-sauce
- 20.0 g Scallionpath mapo-sauce → scallion
- 20.0 g Waterpath mapo-sauce → water
- 12.0 g Garlicpath mapo-sauce → minced-garlic → garlic
- 10.0 g Fresh gingerpath mapo-sauce → ginger
- 8.0 g Chili powderpath mapo-sauce → chili-powder
- 8.0 g Cornstarchpath mapo-sauce → cornstarch
- 5.0 g Toasted sesame oilpath mapo-sauce → sesame-oil
- 5.0 g Sugarpath mapo-sauce → sugar
- 4.7 g Yellow onionpath mapo-sauce → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 2.3 g Carrotpath mapo-sauce → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 2.3 g Celerypath mapo-sauce → chicken-stock-classic → mirepoix → diced-celery → celery
- 2.0 g Saltpath mapo-sauce → browned-ground-pork → salt