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Explore Visiting China's Kitchen God + How To Make Mapo Tofu 麻婆豆腐 Recipe For Chinese Food Lovers with 859,113 views, 9,494 likes, and 994 comments. Experience the impact of this video content that has captured audience attention.

Check out https://ExpressVPN.com/thefoodranger for 3 months free w/ 1 year pack and 49% OFF! FOOD RANGER MERCH NOW AVAILABLE! http://bit.ly/FOODRANGER Follow me on Insta: http://bit.ly/TheFoodRanger And subscribe to my channel here: http://bit.ly/2cCy2ub 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. ►The BEST VPNs For China: https://thefoodranger.com/best-vpn-for-china/ ► MUSIC I USE (Great For YouTubers): http://bit.ly/FoodRangerMusic ►BEST VPN FOR CHINA (ACCESS YOUTUBE): http://bit.ly/AccessYouTubeinChina ► MERCH AVAILABLE HERE: https://shop.bonfire.com/thefoodranger/ 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 Ingredients: 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 Cooking oil Soy Sauce 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: https://youtu.be/TKRNwYrtr3o 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. Facebook: https://www.facebook.com/thefoodranger Twitter: https://twitter.com/FoodRanger Insta: https://instagram.com/thefoodranger Love the music I use? Get a FREE month from me to you! I'm using this library for a few months now (since July 2017) and LOVE it. http://bit.ly/FoodRangerMusic ► My Food Blog: https://www.thefoodranger.com/ Best Captioning services: https://www.thefoodranger.com/best-captioning-services/

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