Search results
Results from the WOW.Com Content Network
Soma expands his offerings to include noodles made from the same dough as the buns, and slowly climbs up the rankings in profits. On the fourth day, he rolls out a bunch of benches and takes advantage of the frustrated customers in line for Kuga's restaurant by offering a mapo tofu dish combined with a lion's head meatball with curry. The ...
Day 3 passes without much improvement. Soma notices that though Kuga is getting steady business, the long wait time and the need for quick eating at peak times frustrates the diners. On Day 4, Soma adds tables and chairs to his booth, and a remade version of his Yukihira-style mapo tofu by adding noodles and a giant mystery meatball with curry ...
This is a list of tofu dishes. Tofu , also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines .
Udon (うどん): thick white wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup. Miso-nikomi-Udon (味噌煮込みうどん): hard udon simmered in red miso soup. Sōmen (素麺, そうめん): thin white wheat noodles served chilled with a dipping sauce. Hot sōmen is called ...
If the noodles aren't cooked, cook them until al dente in a big pot of salted boiling water. Drain and set aside. Heat a medium frying pan over medium-high heat. Film the bottom with oil. When hot ...
Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. [1] It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef . [ 2 ]
052. "Mapo-Style Cellophane Noodles: 053. "Chili Shrimp with Asparagus and Eggs" 054. "Kimchee Stew and Udon" 055. "Eggplant and String Bean Stew" 056. "Lightly Pickled Cabbage, Cucumbers, and Carrots"
Broad bean chili paste (豆瓣酱; 豆瓣醬; dòubànjiàng) is one of the most important seasonings. [5] It is an essential component to famous dishes such as Mapo tofu and double-cooked pork slices. Sichuan cuisine is the origin of several prominent sauces/flavours widely used in modern Chinese cuisine, including: Yuxiang (魚香) Mala (麻辣)