Chef Wang teaches you: Mapo Tofu, the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】
下面开始麻婆豆腐的技术总结
There is the technical summary of the Mapo Tofu:
第一，豆腐的种类不受限制，可以用嫩豆腐或者内脂豆腐
First, the type of tofu is not limited, you can use tender tofu or firm tofu
第二，加入传统制作的“刀口辣椒”可以使菜品辣而不燥，麻而不苦
Second, adding traditionally made knifed chili is a must for this dish, can make the dish spicy but not dry, hemp but not bitter
第三，离火勾芡的原理是，豆腐离火降温之后会有水份溢出，勾三次芡的目的是防止豆腐出锅后出水影响口感和卖相
Thirdly, adding starch water three times is the key to have a perfect sauce, it will cover every each tofu. The taste is incredible!
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
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Translated and rerecorded by Voiceman Jay
THE BEST Chinese MAPO Tofu Recipe 麻婆豆腐 Super Easy Szechuan Recipe with Minced Meat
Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan. This dish consists of tofu set in a spicy sauce, based on douban 豆瓣 (fermented broad bean pasteand chilli paste), along with minced meat, usually pork or beef.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
Stir-frying the meat
-----
1 tablespoon of oil
180g of minced beef - can be replaced with other types of meat
Once cooked, remove from wok for use later.
Putting the rest of the dish together
-----
1 tablespoon of oil
5 cloves of garlic - minced
1 thumb size ginger - minced
1 tablespoon of spicy broad bean paste (辣豆瓣酱）
1 tablespoon of hot & spicy sauce (香辣酱）
2 teaspoons of grounded Sichuan peppercorn
Add cooked minced beef
1.5 cups of chicken stock (can be replaced with water)
1 piece of blanched Chinese tofu - get one that's suitable for frying
Thicken the gravy with some cornstarch solution
10 Minute Authentic Mapo Tofu Recipe l Better Than Restaurants
10 Minute BUT Authentic Mapo Tofu Recipe!
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REZEPT: Mapo Tofu | Szechuan Küche | authentisch chinesisch kochen
Mapo Tofu ist ein scharfes Tofu Gericht aus der Szechuan Küche. Im Video zeige ich euch, wie ihr dieses traditionelle Tofu Rezept nach Szechuan Art authentisch chinesisch kochen könnt. Es ist einfach und schmeckt sehr lecker!
Zutaten für ca. 3 Portionen:
- 600 g Tofu *
- 200 g Rinderhackfleisch
- 20 g Fermentierte Schwarze Bohnen *
oder 1 EL Schwarze Bohnen Sauce *
- Ingwer (optional)
- 4 Knoblauchzehen
- 2 Lauchzwiebeln
- 90 g Pixian Toban Djan *
oder Scharfe Chili Bohnen Sauce *
- 15 g Szechuan Pfeffer *
- 5 g Chiliflocken *
- etwas Speisestärke
Asiatische Saucen:
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- chinesischer Kochwein *, *
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How to Make Sichuan Ma Po Tofu (Authentic) 麻婆豆腐
Ingredients: (Serving size 2-3)
Silken Tofu: 1 lb 4 oz or 567 g
Pork: 100 g or 3.5 oz
Chili Oil: 2 tsp
Fermented Black Beans: 2 tbsp
Dou Ban Jiang: 2 1/2 tbsp
Sichuan Peppercorn Oil: 1 tsp
Sichuan Pepper Corn: 1 tsp (crushed)
Red Pepper Powder/Chili Powder: 1 tbsp
Ginger: 1 1/2 tsp
Garlic: 4 to 5 cloves or 1 1/2 tbsp
Spring Onion: 3 sprigs
Soy Sauce: 1 tsp
Sugar: 2 tsp
Sesame Oil: 1 tsp
Chicken/Vegetable Stock or Water: 1 cup or 237 mL
Salt for boiling water: 1 tsp
Potato Starch: 1 tsp
Water: 1 tsp
Link to the ingredients:
Pixian Dou Ban Jiang:
Fermented Black Beans:
Sichuan Peppercorn:
Chili Oil:
Red Pepper Powder:
OR
Chili Powder:
The Wok: My Mom's Mapo Tofu | Kenji's Cooking Show
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This recipe is from my new book, The Wok: Recipes and Techniques. It's probably the simplest recipe in the book and one I make regularly. I never measure anything, I just eyeball it, though if you want exact measurements, you can buy my book. Or just follow along.
I use Mori-Nu brand firm silken tofu typically because it's widely available and comes in tetrapaks that last forever.