This is a standard mapo doufu.Please adjust the doubanjiang to taste. Recipe by Eiyoushino recipe

This is my version of Mapo Doufu with substitutions because of the availability of the ingredients.

I modified a friend's recipe to suit our family's tastes.If you add vinegar (1 to 2 tablespoons) to the soup, it's delicious too! Recipe by ikuko.i

Palitaw, a well-known Filipino delicacy, is a rice cake that is boiled to perfection. Traditionally, these rice cakes were made by pounding rice, but nowadays they are predominantly crafted from a mixture of glutinous rice flour and water. These cakes are recognized for their circular and flat shape, which are achieved through boiling in water and subsequently rolling them in grated coconut, crushed nuts, and sweetened sesame seeds.The name "palitaw" is derived from the Filipino term "litaw," which means to float. This refers to the cooking technique wherein the cakes are boiled until they rise and float to the surface. Like other rice cakes in the Philippines, palitaw is commonly enjoyed as a dessert but also serves as a delightful "merienda" treat for the afternoon.

I love eating this after church every Sunday. :)

#GA4#week7#breakfast

I love potato mochi!I added carrot because I wanted my kids to eat some vegetables, but this is good without. To drain the tofu, line a strainer with paper towels, add the tofu and press using your hands. Recipe by John Lee Cooker

This is most famous thing at our religious places where we always go whenever we go india.so let's enjoy easiest simplest yumm aampapad. #mommasrecipes

I came up with this recipe as I had leftover tofu and mince meat.You didn't have to drain the tofu beforehand. The katakuri potato starch flour is used to make the thick sauce so don't worry about the water. Don't forget to taste before serving. When you need more spice just add more chili powder or shichimi chili powder. If it's too spicy, add honey. This gives mildness to the dish. Recipe by Mrs. marikko

Flavours from south

I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi

I used pork for the mapo because it works well with tomato. It was delicious after making it thick with okra, so I decided to post this recipe.If you like it spicy, add 1 teaspoon or more of doubanjiang to taste. Recipe by marimari kitchen