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!

I m die ❤

My local priest loves Mapo Tofu

Fantastique commentaire

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!

So much oil

That looks so freaking good

Chinese food is so underrated because the chefs are too skillful and make people think that it’s easy to make.
I’m not saying all chefs are like him but I’m sure there are plenty of great chefs.

Hi Chef Wang, beef upsets my stomach, is it ok to substitute pork in the same amount? Many thanks for the excellent video, I learned so much just by watching!!!

Magic! You work that wok!!!! Amazing skills.

Tried making this, following this exactly. Have to say, probably the best Mapo Tofu I've ever had

I wish there was a restaurant here where i could get dishes made so perfectly!

long time no see shef

nice if you have a bazillion BTU stove top

Remember use soybean oil not olive oil

粗糙

This video is my therapy.

Wow. This is the real stuff. How it's traditionally made.
Thank you.

This is all chinese circus, too much unnecessary movements , it is like normal boxing and some kungfu , you can fry food without all this stir fry and other performance methods

簡單說好吃關鍵在於層次豐富

Doesn't matter how you cook it, there's always so much flavor in it, incredible

How to make chilli pickle

I am deeply jealous of this man's skill with the knife.

Yorokobe Shounen

Before the Fate series, no interest in Mapo Tofu. But after watching Kotomine Kirei gloriously savouring the meal, I now have a fascination with the meal and started to make my own.

❤️ ❤️ ❤️ ❤️

which country u

That guy is a hero
Tried his recipe was better then in Beijing restaurant 😮😅
True Master chef

👏👏👏👏👏👏👏👏👏👏

my right ear is a massive fan of this video

Yorokobe Shounen

下饭神菜

This is an absolute master of a chef. It would be a dream come true to try out your near-perfect dishes sifu.

请问怎么没见大厨放花椒？麻麻婆豆腐麻味在哪儿？

Uncle Chef Wang you are a legend!!!

喜ぶ少年

麻婆豆腐, 好吃！！！

The knife skills are amazing!!!

王丹师傅谢谢请教一下厨师

We love mapo tofu and I'll be doing this but I'll make sure to reduce the chillies

authentic

Look at the skills and how smooth the operation of all these large ass equipment. Truly the best of the best chef Wang.

最喜欢麻婆豆腐了！🎉

Great, accidentally drooled on myself watching this video. THANKS, CHEF WANG.

yorokobe shounen!

bruh the tap is just running

来澳洲根本吃不到正宗的麻婆豆腐，就是中国餐厅也做的不入味

一点都不正宗