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Visiting China's Kitchen God + How To Make Mapo Tofu 麻婆豆腐 Recipe For Chinese Food Lovers
- Published on Dec 11, 2016
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Chinese Food Cooking - How to Make Mapo Tofu - Chinese Food Tour in Sichuan Museum
There’s a huge Chinese food museum about an hour outside of Chengdu in Pixian, the birthplace of Sichuan fermented bean paste (AKA doubanjiang). I came for a Chinese food tour and Chengdu museum tour to learn about some of the roots of Sichuan cuisine.
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I met up with a local museum tour guide, Jen, who took me for a walk through all the interesting parts of the museum. In particular, the displays of the bean paste fermenting was really interesting!
Afterwards, she brought me to the museums own cooking school and gave me a Chinese cooking class to learn how to make the recipes for 3 classic Chinese foods:
1) How to Make Mapo Tofu
1/2 block or 1 block Soft Tofu
1/2 lb stir fried ground beef or pork
2 Garlic Bolts, cut into 2 inch strips
2 tablespoons Sichuan fermented broadbean paste, chopped fine
1 Tablespoon finely minced fresh ginger and garlic
1/2 Teaspoon to 1 teaspoon ground dried chilies
5 or 6 Fermented Soy Beans, chopped
Starch Mixed with water ( I usually add a couple spoons into a little bowl and add enough to the wok get the consistency right, you can follow as we do in this cooking video
1) Boil the cubed tofu in water for 20 seconds with about 2 teaspoons of salt and remove with water and set aside
2) Heat 1 tablespoon of oil in the wok, then turn down heat to medium. Add in 2 tablespoons (Sometimes I add less, it's quite salty) of Pixian Broadbean paste and fry until fragrant and rich red. Then add the fermented soy beans, ginger, garlic, ground chilies, and stir fry quickly.
3) Pour in 3 small ladles of water as shown in video and 1 teaspoon soy sauce, stirring well. Put the drained tofu back into wok, and be gentle with the tofu.
4) Add in 1 tablespoon of the starch water mixture. Let it boil quickly and mix through then add a second time.
5) Add in the stir fried beef and garlic bolts, and as it boils again, add in the last bit of starchy water, making sure to remove all the starch that may have stuck to the bottom of the bowl.
6) When it's nice anad thick, turn off the stove, plate, and add a little ground Sichuan peppercorn and serve!
How To Make Kung Pao Chicken shown in this video: tvclip.biz/video/tkrnwyrtr3o/video.html
For the wok:
2 boneless high quality chicken breasts
20 grams of garlic and ginger (about 5 cloves and an equivalent amount of ginger)
3 Chinese onions, chop about 30 grams worth
20 kernels of Sichuan peppercorn
Around 20 grams of chopped dried chilies, preferably Sichuan variety (at least 10 individual chilies, seeds removed)
Roasted peanuts, the more the better, according to what you like
For the marinade, he made it without giving exact amounts, but approximately use this:
2 pinches of salt
1 pinch of white pepper powder
1 pinch of chicken bouillon powder
~1 tablespoon dark soy sauce
~1 tablespoon rice cooking wine, you can use Shoaxing rice wine or regular cooking wine. In chinese it's 料酒, liaojiu
1 egg white
1 large pinch of cornstarch
For the sauce:
5 grams salt, 1 teaspoon
10 grams MSG, 2 teaspoons (OPTIONAL, not recommended)
10 grams chicken bouillon powder, 2 teaspoons
4 or 5 teaspoons of sugar
10 or 20 ml black vinegar, depending on how sweet you like it
1 teaspoon dark soy sauce
Wet corn starch, 2 tablespoons, you can use cornstarch and water.
and then add a little more water to the sauce
ABOUT THE FOOD RANGER
My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious Chinese food as I can.
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