Chef Wang teaches you: "Mapo Tofu", the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】
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- เผยแพร่เมื่อ 14 พ.ย. 2024
- 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 TH-cam 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.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay
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!
Can we add more meat for the recipe?
@@bjap1563 if u add too much meat, this dish will be considered as mopo meat🤣
@@bjap1563 you can add more, but the dish already has a bunch of lard and other fat. It's probably not lacking in flavor.
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
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"Medium low heat"
Has a rocket exhaust under the wok.
LMAO
Enough to make Lockheed Martin to start a side gig of kitchenware
For real
My family had a Chinese restaurant in the US and I grew up in the kitchen. I remember watching the chefs cooking the dishes SO quickly and with such consistency, yet I never saw them measure anything. Truly a wonderful skill.
Consider yourself lucky that you were able to witness true masters at work. Chefs like that have worked in the industry for many years and could just eyeball the quantity/amount rather accurately, hence negating the need to measure anything. I would have been so inspired if I were you. Living alone as a student has allowed me to hone my culinary skills through videos like these.
I thought the only chefs that measure are ones under a strict food budget from management or pastry chefs🤓
Kotomine Kirei would be happy and will ask shirou to make mapo tofu based on this video
Who dat
Just a friendly reminder
As chef wang is from Szechuan, he can eat really spicy food. Szechuan people are used to spicy food. When u cook according to this recipe, u can add less chilli by reducing half of the amount.
Thanks! But can't people just use "Sichuan" instead of "Szechuan" with that extra letter?
Lol. Coming from the Chinese Demystified mall tofu video, I was wondering how spicy this would be 😂
Spicier is better.
He's also showing industrial strength amounts of oil, reduce a third or so
@@AmognusAmgos Szechuan is the old pronunciation and Sichuan is the new pronunciation. Both are correct.
Not only mpressed his skills, methods but also by how he uses different chopping board after cutting the meat.. very hygienic. Respect!
i tought mapo tofu was a complex recipe when i saw other people's video and i gave up trying it, but after seeing this, i realized i had all the ingredients in my fridge! epic chef wang! very simple recipe
Look at the skills and how smooth the operation of all these large ass equipment. Truly the best of the best chef Wang.
王刚师傅，我心中眼中最顶级的川菜大师，干净利落，手艺娴熟，菜品一流。
Master Gang Wang is the best Sichuan cuisine chef I've ever seen, top-skilled and superb.
Many thanks to master Gang!
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Hello Chef. It is very impressive to watch your smooth gestures and the equipment you're using, very interesting. Greetings from France!
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
you can try my recipes，thats easy～
Made this today using his recipe and format. Came out really well... my friends loved it. Better than other recipe...
My local priest loves mapo tofu, for some reason he likes it so spicy he has to unzip his jacket. He's a really nice guy, always hanging out with a blonde guy and his dog. He always tells the local youths to rejoice because their dreams will come true.
u mean the priest running 60km/h with a RPG？🤔
Yorokobe shonen
YOROKOBE SHOUNEN
Yorokobe Shounen
does the priest smile?
Met my best friend from Chengdu and she introduced many delicious dishes like Mapo Tofu and Hot pot. Now I'm a big fan of Sichuan food. Hope I can go to Sichuan and eat a lot of food. -From Thailand
welcome
welcome
Welcome.I am from Sichuan.Not only are delicious dishes there，but also well-known attractions
Out of all the mapo tofu I want this one!! Spice level is extreme and I bet taste is out of this world!! 🤤
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
Me too, 18!
A certain priest approves
Yorokobe shonen
Chef Wang
Thank you for this video. Ever since I saw and learned about Mapo Tofu in Shokugeki no Soma, I've been wondering how to prepare this.
It is always a pleasure to watch chefs who know their craft.
This guy is professional chef , not usual TH-cam cooks
Magnificent! I could never make it the way you do, but it was beautiful to watch, and a true testament to your skill as a master chef. Thank you for sharing!
dude the ordeal at 2:24 why? just use a grinder dood? it was completely unnecessary and so messy, a grinder would have done the same job with little mess
@@arjunratnadev its easier to clean a flat surface than a container and its blade. So yeah id rather clean the chopping board
That was absolutely amazing. What a privildege to be able to see such cooking of this caliber.
I have never seen anything like this in my life. Chopping fresh chili that fine, cooking with a wok like that- season wok, dump - add oil. Everything looks so good. The amount of beef and lard is very modest and tasty I know. Thank you. This was amazing.
The traditional chopped chili is very funny to me. I've been chopping my chilis and Szechuan pepper the same way. I've been doing that because I didn't want to clean out my spice grinder before and afterward. So I've been chopping everything up by hand, thinking I am so bad, I am so lazy. Nah, it turns out I was just being traditional!
wonder if mortar and pestle will work, much easier to clean
@@diptarkadas5193 Still delicious, different texture. I feel like the sichuan peppercorns stay a better size in the chopped version so you get nice little bursts of their flavor. The difference is probably only really important if you want it to be Traditional with a capital T.
No one in China will break ingredients with a cooking machine! It's all cut by yourself
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
@@diptarkadas5193 Knifing and pounding produce different textures.
I've been eating and making this dish for ages. I've tried a lot of recipes and adaptations, and this is by far the best results I've had. I didn't have the spring garlic, nor the fortune of having the heat level on my stove, but got the rest. Will be sure to try a lot more of your techniques again the future!
Wow! The cooking station set up is awesome! And watching Chef Wang's skills is like watching art in motion 🥰🥰🥰‼
Clearly a master of his craft
@@bobbiusshadow6985 Absolutely.
A certain Priest would love this
I think this is the best picture of mapo tofu I ever saw
This looks incredible. Fewer fermented black beans that I expected!
The prep work, slice and dice, crisp and on point!
I see him slice the tofu and i only think about that jamie oliver guy who broke the tofu into pieces 🤣
This is a firm version of tofu. Jamie is probably using the soft Japanese tofu that is never meant to be stir fried like this. He needs to boil it in salt water first to harden the soft tofu before processing further.
Jamie is a nice guy and has inspired a lot of people to cook by themselves, but skill and knowledge-wise, he is more like "food motivator" than an actual chef.
@@yohannessulistyo4025 Well I think of him more as a cook who just cooks randomly just like your typical joe.
@@yohannessulistyo4025 nope this is actually soft tofu. The firm version is called Dougan and it means "dried tofu" and that's not used to make mapo tofu.
because no matter what tofu you use, you aren't supposed to break it. what's the point of making it solid shaped if the cook gonna break it? because you are not supposed to cook it like that.
@@yohannessulistyo4025 It's not firm tofu. I eat this dish hundreds of times in my life but never have a Mapo Tofu with firm tofu. The chef was cooking the tofu by boiling, not stir-frying and tossing
看到这评论区的中英文比例，不禁感叹王刚老师在国际化方面做的确实好啊。很自豪我们又多了一个文化输出的频道! Really appreciate your work, thank you Chef Wang.
真文化输出啊，99%都是英文使用者
TH-cam recommended this to me right after I got Rasputin in FGO. Yorokobe me...
i love how every chinese chopping board is always part of a tree that fell down in front of the house
Probably the best chopping board ever, unlike white people plastic chopping board and tiny cute knife lmao
Yeah I have seen this kind of chopping board in videos of other chinese cooking channels
Its just the decor
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
Asian*
A certain priest would love this
Mapo tofu is my favorite Chinese dish. I'll definitely have to amend my recipe and use some of the secrets you showed here. That plated dish looks amazing. Thank you for the video.
首先拿起電話撥打離家最近的外賣餐館，然後點一道正宗麻婆豆腐，最好多來碗熱呼呼的白飯，最後就是等待外賣小哥的到來，一道信手拈來的麻婆豆腐就可以享用啦⋯⋯
哈哈哈哈你好可爱
good
没毛病，兄弟
笑死我了
I love you explain the purpose of every step. Thank U, I’m preparing the tofu with you Chef :)
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
I just ate but my mouth is watering like I've been fasting. Excellent video!
hi from Florida Chef Wang! love your techniques and methods, food always looks amazing. keep it up!
Wonderful, definitive version of this classic, the best tofu dish in the world!
yes
I wonder what is definitive. I've been doing it according to this much simpler recipe. th-cam.com/video/rGKX3nHItq4/w-d-xo.html
What I like about it is that it doesn't add MSG or thickener. Are those traditional?
This is an absolute master of a chef. It would be a dream come true to try out your near-perfect dishes sifu.
Well I'm going to have to try this version for sure. I've been making the Chinese Cooking Demystified version but this one looks interesting with the pickled ingredients.
mysterious？
Their version of dishes are usually really good, but this is a pro version, often suited for restaurants. Chinese fans on his main channel therefore usually joke about, saying his teaching people to open restaurants rather than cooking dishes. Stick to what you like, cause certain techniques in his videos are difficult to replicate in home kitchen. In the end it’s the taste to your pallet that counts
Me too! I love the results of the Chinese Cooking Demystified version, and am happy that I can source the ingredients in Canada. But it's nice to see the pro version as well! Delicious :)
th-cam.com/video/7EH6QsgKH18/w-d-xo.html Chinese HotPot
I love your videos. I learn something every time I watch you.
The "knife chilli" thing reminded me of a trick for grinding pepper without a pepper mill. Which is to just wrap it inside of a fabric of some sort and beat it wit your pot a few times until it becomes powder. Low tech solutions sometimes are the best.
Looks so good and creamy. My mouth is already going numb from the Sichuan peppercorns.
Yours videos are amazing. You explain really well esp basics of cooking. Thank you for the english subtitle.
I’m such a big fan of Chef Wang. His spirit regarding traditional Sichuan cuisine and the appreciation of food makes me happy inside. I am amazed with the different purposes of the three separate additions of starch and water. In particular the first addition which Chef Wang says softens the tofu blows me away. Is this a standard practice with firm tofu? Do most knowledgeable Chinese cooks understand this method and how it works to soften the tofu? I’ve eaten many examples of this iconic dish and generally felt they lacked depth. My favorite so far was at Mott 32 in HK. It wasn’t the added lobster that made it my favorite though. It was the depth of flavor achieved by the chef. Thanks sooooo much for your heart warming enthusiasm and immense knowledge Chef Wang!
Hello, I'm new here. This is your first video that I have watched and I subscribed right away. Great job!
正宗的麻婆豆腐时是把切得极细的牛肉末炒酥置于一边, 麻婆起锅后, 同花椒粉一起撒在面上, 这样就让牛肉末保持酥脆, 与豆腐的软嫩适成鲜明对比。
thank you for the recipe.. I was tried it at home.. and everybody love my mapo tofu... god bless
Just like I make it at home. I do end with a final sprinkle of Sichuan peppercorn.Excellent job.
Chef wang gang: makes mapo tofu
Me: yorokobe
Chef Wang is indeed really good. This Mapo Tofu looks so tasty !
It is simply beautiful to watch such a guy at the top of his game. Not simply good - but excellent. Bravo man!
I might be an ignorant Frenchman but...I hear Pixian Doubanjiang is the secret ;-)
Wow. This is the real stuff. How it's traditionally made.
Thank you.
I am here because Uncle Roger said he is the best chef ever, and because he uses MSG. Hehehe
O-O but he use colander
MSG is made of corn！so what's the problem?
@@亚洲鹤 wait are you talking to me?
@@shuyunliu6127 colander is mostly fine for dishes that aren’t related to egg fried rice
I'm guessing he's a Tiannanmen Square denier too?
Incredible knife and cooking skills!
Doesn't matter how you cook it, there's always so much flavor in it, incredible
OMG. You deserve more than 1M subscribers.
He does on the Main channel
Wow, the finished product looks so close to the craft essence's illustration...
now i can finally make mapo tofu properly. Sasuga shounen
Thank you for your recipe, my boyfriend really do love the dish. The 'knifed chili' and scallion oil is superbbbbb. I DO LOVE THIS RECIPE SO MUCH!!!!!
Thank you for sharing this authentic Recipe of Mapo Tofu :-)
your knife skill is so good
Yorokobe shounen.
I always watching you're TH-cam channel and I try my best to cooked and I did it thank you so much for sharing you're recipe watching from Philippines
Wooow, thanks for this video! I have cooked pretty authentic versions of Mapo Tofu many many times, but never in this way, looking forward and curious to try this version!
Magic! You work that wok!!!! Amazing skills.
Looks delicious!
I've tried this recipe for the 5th time. I'm not familiar with the ingredients or amounts. Perhaps I'm a dipstick that never meets the oil. But today I was satisfied, my pork tofu was silky and flavoursome. Thank you from New Zealand.
I am so obsessed with mapo tofu. Thank you, chef!
grgr komik master coocking boy
I saw your video on my wall, and subscribed you right away! Thanks for sharing the recipe.
First saw this in Shokugeki no Soma, then finally saw how this is cooked irl. Looks so good, chef! 😋
Ooooh I see, you're a fellow man of culture 😌
For me, well.....Yorokobe Shounen
Great, accidentally drooled on myself watching this video. THANKS, CHEF WANG.
Fantastic recipe, thank you!
Eversince i found this video, i have been addicted to mapo tofu. Its really goood
My local Priest said it wasnt spicy enough to his liking
Thank you, Chef Wang! Your videos always inspire me to try new flavors.
I wish I had access to a jet engine stove like Wang Laoshi
Bucket list!
Apparently restaurant wok stoves can do 100k+ BTU. Meanwhile, my stovetop at home only does 20k BTU and that's good for at home.
Wang Shifu
I made this and I can tell you... it will light you up! I thought some Korean food was spicy but this outdoes it by far. It was quite tasty though. The spiciness becomes a bit addictive as you keep eating. Absolutely delicious, and I don't even normally care for tofu.
The tutorial is so detailed, I can't wait to try it out.
This looks really good. I already like the different mapo tofus I bought and cooked but this version looks so much more complex. I wish one day to come try your cooking!
Kotomine kirei approves this
哇，我不知道有那麼多步驟！ 這麻婆豆腐看起來很棒，我敢打賭好吃！ 幹得好廚師！
没有配音，看来真的是专门发的 英文频道，后期会不会增加英文配音呢
Very impressive knife skills.
perfection! so delicious and so clean!
The knife skills are amazing!!!
我觉得步骤解释用大一点的字号放在醒目一点的位置比较好。
100% efficiency. This rocks and I am drooling.
I Tried this recipe yesterday and tasted great! I couldn't source rapseed oil or pickled ginger but with some fixes all turned good. If you are not used to spicy food i recommend to reduce the amounts of green pickled chillies or to deseed them before frying them, because they are hot af.
canola oil is rapeseed oil
Rapeseed oil is the proper name for Canola oil
Thank you! I enjoyed the style of the video, it's my first time visiting your channel :)
corona quarantine.... need some MA PO TOFU !!!
I am deeply jealous of this man's skill with the knife.
YOROKOBE SHOUNEN
Your work is so awesome! Looks perfect and very delicious 😍
Mapo tofu is one of the most popular and classic Sichuan dishes not only in China, but also in Taiwan, Hong Kong, Macau, Singapore, Thailand, Mongolia, Korea and Japan.
Or more accurately, China, China, China,China, 0.7 China, Thailand, Mongolia, china lite, and china lite 2
@@GIN.356.A BASED
@@therattrap1997 liyue supremacy 💪
Simply amazing!! Srsly mouth watering watching this 🤤🤤🤤 definitely making this soon! great video Chef! Thank you!
Kotomine Kirei approves
that was so relaxing and mesmerizing.. the way he works the wok.
I always loved Sichuan cookings! Mapo tofu is a must for me atleast once a month, and hey, silken tofu taste better for me
Your cutting board is golden
The priest smiles...