Chef Wang teaches you: "Mapo Tofu", the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】

Рет қаралды 1,647,213

4 жыл бұрын

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 KZfaq 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

Пікірлер: 1 000

@chefwanginternational 4 жыл бұрын

@bjap1563 3 жыл бұрын

Can we add more meat for the recipe?

@wilsontea3818 3 жыл бұрын

@@bjap1563 if u add too much meat, this dish will be considered as mopo meat🤣

@ancillarity 3 жыл бұрын

@@bjap1563 you can add more, but the dish already has a bunch of lard and other fat. It's probably not lacking in flavor.

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@eatwithinvestor 2 жыл бұрын

kzfaq.info/get/bejne/er6GebllsZ6vlYU.html

@Baleur 2 жыл бұрын

"Medium low heat" Has a rocket exhaust under the wok.

@greatwallofchina886 3 ай бұрын

LMAO

@_PhamTuanCuong 2 ай бұрын

Enough to make Lockheed Martin to start a side gig of kitchenware

@flh5959 Ай бұрын

For real

@yoriyasjoachim782 Жыл бұрын

Kotomine Kirei would be happy and will ask shirou to make mapo tofu based on this video

@Jopino594 2 жыл бұрын

Greetings from Quebec, Canada! I tried this recipe at home, I even managed to get all the ingredients online except the fermented black bean and I only used a single chili and much fewer sichuan peppercorns and it was absolutely delicious. The meat, lard and doubanjiang give the sauce such a rich taste that I have finally converted my family to eating tofu! Thank you for your wonderful recipes Chef Wang!

@joshualeduc5213 2 жыл бұрын

tu peux trouver ça dans les épiceries chinois au québec

@user-gs8ul6qe2l 2 жыл бұрын

Any dish should be served with rice，if not,will be salty

@user-gs8ul6qe2l 2 жыл бұрын

Sorry, "Any chinese dish "

@marumakeru 2 жыл бұрын

Lombok e mek siji mas?? Oalah

@Reign274 Жыл бұрын

Uncle Rodger is disappointed that you used the white amount of chilis, not the right amount.

@eeldude 2 жыл бұрын

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.

@Marcus-gw4bb Жыл бұрын

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.

@obtuseangler768 9 ай бұрын

I thought the only chefs that measure are ones under a strict food budget from management or pastry chefs🤓

@kirashinji Жыл бұрын

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.

@user-gm7ev8nx6t Жыл бұрын

u mean the priest running 60km/h with a RPG？🤔

@SYMgenshin Жыл бұрын

Yorokobe shonen

@adichandra5523 Жыл бұрын

YOROKOBE SHOUNEN

@Ecchannn Жыл бұрын

Yorokobe Shounen

@mcr101 Жыл бұрын

does the priest smile?

@ajinata849 2 жыл бұрын

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

@muhammadahmedkhan6847 Жыл бұрын

A certain Priest would love this

@jpeng9391 3 жыл бұрын

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! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

@maruwan-dono 3 жыл бұрын

I see him slice the tofu and i only think about that jamie oliver guy who broke the tofu into pieces 🤣

@yohannessulistyo4025 3 жыл бұрын

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.

@AnimeKingdom01 3 жыл бұрын

@@yohannessulistyo4025 If you inspire people to cook food on a wrong way. I would rec people to watch Gordon Ramsay.

@cczsus6513 3 жыл бұрын

@@yohannessulistyo4025 Well I think of him more as a cook who just cooks randomly just like your typical joe.

@GIN.356.A 3 жыл бұрын

@@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.

@kuromaze795 3 жыл бұрын

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.

@walter4796 Жыл бұрын

I think this is the best picture of mapo tofu I ever saw

@haileybalmer9722 3 жыл бұрын

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!

@diptarkadas5193 3 жыл бұрын

wonder if mortar and pestle will work, much easier to clean

@wargonzola3711 3 жыл бұрын

@@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.

@user-gz8qd1gj1i 3 жыл бұрын

No one in China will break ingredients with a cooking machine! It's all cut by yourself

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@ckoh4151 2 жыл бұрын

@@diptarkadas5193 Knifing and pounding produce different textures.

@naruhodon Жыл бұрын

KZfaq recommended this to me right after I got Rasputin in FGO. Yorokobe me...

@Gr8pezGaming 3 жыл бұрын

i love how every chinese chopping board is always part of a tree that fell down in front of the house

@jackgoldhang4291 3 жыл бұрын

Probably the best chopping board ever, unlike white people plastic chopping board and tiny cute knife lmao

@lisamarieschnee 3 жыл бұрын

Yeah I have seen this kind of chopping board in videos of other chinese cooking channels

@timngim583 3 жыл бұрын

Its just the decor

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@cinnamon3578 2 жыл бұрын

Asian*

@korosan07 2 жыл бұрын

A certain priest would love this

@wluobmai1496 3 жыл бұрын

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⋯⋯

@KK99081 3 жыл бұрын

哈哈哈哈你好可爱

@jingsongli 3 жыл бұрын

good

@skyblue1348 3 жыл бұрын

没毛病，兄弟

@user-nq2ix1pw6z 2 жыл бұрын

笑死我了

@djsaito 3 жыл бұрын

Made this today using his recipe and format. Came out really well... my friends loved it. Better than other recipe...

@verdasney 3 жыл бұрын

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

@kollooooo2794 2 жыл бұрын

welcome

@user-vl8ok3jy6u 9 ай бұрын

welcome

@FanxiangLi-zi4fw 9 ай бұрын

Welcome.I am from Sichuan.Not only are delicious dishes there，but also well-known attractions

@dzikri8940 Жыл бұрын

My local Priest said it wasnt spicy enough to his liking

@mootoast8614 Жыл бұрын

Yorokobe shounen.

@18steps 3 жыл бұрын

Out of all the mapo tofu I want this one!! Spice level is extreme and I bet taste is out of this world!! 🤤

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@leaonardland9001 2 жыл бұрын

Me too, 18!

@jacksmith-mu3ee 8 ай бұрын

A certain priest approves

@Al3j04An4sh3 3 ай бұрын

Yorokobe shonen

@shanthinisubramaniam9750 3 жыл бұрын

Yours videos are amazing. You explain really well esp basics of cooking. Thank you for the english subtitle.

@joshjosh1386 Жыл бұрын

That was absolutely amazing. What a privildege to be able to see such cooking of this caliber.

@onm7864 3 жыл бұрын

Hello Chef. It is very impressive to watch your smooth gestures and the equipment you're using, very interesting. Greetings from France!

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@wawakevin 2 жыл бұрын

you can try my recipes，thats easy～

@tepz1196 Жыл бұрын

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.

@kyose4224 10 ай бұрын

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

@Nakedmole 6 ай бұрын

Chef Wang´s wang will not be happy tonight that he didn´t wear gloves when chopping that chilli. Seriously though, this is probably the best Mapo Tofu Recipe on youtube. Thank you so much for teaching us the proper way, Chef Wang!

@zenitsumadeinasian6937 3 жыл бұрын

Kotomine kirei approves this

@mysticseraph2213 3 жыл бұрын

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!

@arjunratnadev Жыл бұрын

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

@endymion6165 Жыл бұрын

@@arjunratnadev its easier to clean a flat surface than a container and its blade. So yeah id rather clean the chopping board

@nfa_copium2479 2 жыл бұрын

Chef wang gang: makes mapo tofu Me: yorokobe

@ronaalkuino1863 2 жыл бұрын

Your work is so awesome! Looks perfect and very delicious 😍

@fernwebb5568 2 жыл бұрын

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.

@shanewirkes 3 жыл бұрын

I just ate but my mouth is watering like I've been fasting. Excellent video!

@mkrtks6327 2 ай бұрын

Not only mpressed his skills, methods but also by how he uses different chopping board after cutting the meat.. very hygienic. Respect!

@dianahowell3423 Жыл бұрын

Thank you, Chef Wang! Your videos always inspire me to try new flavors.

@otterspotter Жыл бұрын

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!

@amysays3980 2 жыл бұрын

Wow! The cooking station set up is awesome! And watching Chef Wang's skills is like watching art in motion 🥰🥰🥰‼

@bobbiusshadow6985 Жыл бұрын

Clearly a master of his craft

@Marcus-gw4bb Жыл бұрын

@@bobbiusshadow6985 Absolutely.

@kokuvilkokuvil8392 3 жыл бұрын

You are awesome chef. Beautiful demonstration. Thanks to u I got to learn from the scratch the most authentic way. Thank you very much . Wishing you good health, prosperity and happiness!

@heissmusik 2 жыл бұрын

Simply amazing!! Srsly mouth watering watching this 🤤🤤🤤 definitely making this soon! great video Chef! Thank you!

@UltimateXmas 3 жыл бұрын

Fantastic recipe, thank you!

@Sumatra-du3nt 3 жыл бұрын

I am here because Uncle Roger said he is the best chef ever, and because he uses MSG. Hehehe

@shuyunliu6127 3 жыл бұрын

O-O but he use colander

@user-gz8qd1gj1i 3 жыл бұрын

MSG is made of corn！so what's the problem?

@shuyunliu6127 3 жыл бұрын

@@user-gz8qd1gj1i wait are you talking to me?

@Dark-vg9nw 3 жыл бұрын

@@shuyunliu6127 colander is mostly fine for dishes that aren’t related to egg fried rice

@EJBen007 3 жыл бұрын

I'm guessing he's a Tiannanmen Square denier too?

@kellykim4794 3 жыл бұрын

It's so great that I found this!!! Thank you

@kblazy 2 жыл бұрын

hi from Florida Chef Wang! love your techniques and methods, food always looks amazing. keep it up!

@shahizaq4730 Жыл бұрын

now i can finally make mapo tofu properly. Sasuga shounen

@somefreshbread 2 жыл бұрын

This looks incredible. Fewer fermented black beans that I expected!

@jongler9775 Жыл бұрын

Chef Wang is indeed really good. This Mapo Tofu looks so tasty !

@themorethemerrier281 2 жыл бұрын

Thank you. This way of presenting is marvelous!

@juliezeit1515 3 жыл бұрын

perfection! so delicious and so clean!

@wiewiorka_ojoj4167 3 жыл бұрын

I love you explain the purpose of every step. Thank U, I’m preparing the tofu with you Chef :)

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@peterlam2738 3 жыл бұрын

that was so relaxing and mesmerizing.. the way he works the wok.

@alicesmith4249 4 жыл бұрын

Looks delicious!

@estiyanidadee4654 3 жыл бұрын

thank you for the recipe.. I was tried it at home.. and everybody love my mapo tofu... god bless

@mattiasabel 2 жыл бұрын

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!

@Alice_Walker 3 жыл бұрын

I have never wanted to eat something out of a food video so much. Yum!! 💜

@casualinvestor6220 3 жыл бұрын

Looks super good! And uses a lot of techniques I hadn’t seen in other Mabo Tofu’s KZfaq videos!! Thank you for your recipe!Making it over her in California ;).

@codshoes 3 жыл бұрын

Incredible knife and cooking skills!

@PixelProlo 4 жыл бұрын

Thank you for sharing this authentic Recipe of Mapo Tofu :-)

@mrpbody44 Жыл бұрын

Great recipe and love the artful way you work.

@simpledj509chromo7 3 ай бұрын

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.

@biobot4967 3 жыл бұрын

Hello, I'm new here. This is your first video that I have watched and I subscribed right away. Great job!

@yes.3813 Жыл бұрын

YOROKOBE SHOUNEN

@lilminishlomit 3 жыл бұрын

Thank you! I enjoyed the style of the video, it's my first time visiting your channel :)

@ayan4697 10 ай бұрын

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

@dudleycarl0 3 жыл бұрын

I wish I had access to a jet engine stove like Wang Laoshi

@AndrewRasmussenRides 3 жыл бұрын

Bucket list!

@CydeWeys 3 жыл бұрын

Apparently restaurant wok stoves can do 100k+ BTU. Meanwhile, my stovetop at home only does 20k BTU and that's good for at home.

@wenxudong2998 2 жыл бұрын

Wang Shifu

@earlystrings1 4 жыл бұрын

Wonderful, definitive version of this classic, the best tofu dish in the world!

@jay9916 4 жыл бұрын

yes

@ladoga 2 жыл бұрын

I wonder what is definitive. I've been doing it according to this much simpler recipe. kzfaq.info/get/bejne/qK17i5afra_YoWg.html What I like about it is that it doesn't add MSG or thickener. Are those traditional?

@theodorefox5367 Ай бұрын

thank you, chef wang. what a delight to watch you cook.

@samaireoctober5584 3 жыл бұрын

My all time favorite dish!!

@wenxinchen6278 2 жыл бұрын

The tutorial is so detailed, I can't wait to try it out.

@peanutbutterjelly2188 3 жыл бұрын

I am so obsessed with mapo tofu. Thank you, chef!

@nagawahyudi 3 жыл бұрын

grgr komik master coocking boy

@byrmblr3838 2 жыл бұрын

Looks delicious chef! Thank you!

@walter4796 8 ай бұрын

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

@qingshanxuen7231 3 жыл бұрын

I always loved Sichuan cookings! Mapo tofu is a must for me atleast once a month, and hey, silken tofu taste better for me

@siuhangchen8986 2 жыл бұрын

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.

@seltainc1715 Жыл бұрын

真文化输出啊，99%都是英文使用者

@pamparker4047 3 жыл бұрын

Thank you so much for sharing your time and knowledge

@bhcbhc Жыл бұрын

100% efficiency. This rocks and I am drooling.

@harbingerofwarx995 4 жыл бұрын

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.

@jay9916 4 жыл бұрын

mysterious？

@Shichao112 4 жыл бұрын

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

@robarandjelovic4068 3 жыл бұрын

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 :)

@randomchina6982 2 жыл бұрын

kzfaq.info/get/bejne/bat4abSkzLGsYWw.html Chinese HotPot

@kidzvrevo4390 3 жыл бұрын

OMG. You deserve more than 1M subscribers.

@unknownpatriot2882 3 жыл бұрын

He does on the Main channel

@markbansemer1385 3 жыл бұрын

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！

@greg.peepeeface Жыл бұрын

Chinese food is under appreciated, and i love watching this pro.

@Roxyism Жыл бұрын

The priest smiles...

@Leo90009 4 жыл бұрын

corona quarantine.... need some MA PO TOFU !!!

@Cyrasynove 3 жыл бұрын

看到流口水😋

@goldenwhitegirl 2 жыл бұрын

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!!!!!

@severteran9897 Жыл бұрын

Kotomine Kirei approves

@Emiya491 Жыл бұрын

Yorokobe Shounen

@Nicodeme89 Жыл бұрын

The Ma and La on that dish must be amazing!

@d34dgunm4n3 4 жыл бұрын

Very nice, I'll try it out!

@StandoPawa Жыл бұрын

First saw this in Shokugeki no Soma, then finally saw how this is cooked irl. Looks so good, chef! 😋

@professor_tenshi Жыл бұрын

Ooooh I see, you're a fellow man of culture 😌

@xiaobrenda 4 жыл бұрын

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。

@AmognusAmgos 3 жыл бұрын

多谢大厨，我一直想学会烧自己的麻婆豆腐！

@cutiemhiles143 3 жыл бұрын

I always watching you're KZfaq channel and I try my best to cooked and I did it thank you so much for sharing you're recipe watching from Philippines

@jeanninesandmayer2926 3 жыл бұрын

It is simply beautiful to watch such a guy at the top of his game. Not simply good - but excellent. Bravo man!

@jeanninesandmayer2926 3 жыл бұрын

I might be an ignorant Frenchman but...I hear Pixian Doubanjiang is the secret ;-)

@saylessstuff 2 жыл бұрын

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.

@100spoonsonatable9 Жыл бұрын

canola oil is rapeseed oil

@paulshaw3907 Жыл бұрын

Rapeseed oil is the proper name for Canola oil

@MarkHaydon-oc4np 4 ай бұрын

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!

@MarkasTZM 2 жыл бұрын

Just like I make it at home. I do end with a final sprinkle of Sichuan peppercorn.Excellent job.

@TimFrith24 Жыл бұрын

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.

@GIN.356.A Жыл бұрын

Or more accurately, China, China, China,China, 0.7 China, Thailand, Mongolia, china lite, and china lite 2

@therattrap1997 Жыл бұрын

@@GIN.356.A BASED

@GIN.356.A Жыл бұрын

@@therattrap1997 liyue supremacy 💪