Fantastic.... actually one of my favorite food. I used to eat a lot of it when I was living in Beijing. Then I tried a lot of versions in China including the one in Sichuan, Fujian and Hong Kong. Now I must admit that here in Japan, even if not as spicy as the Chinese one, Mapo Tofu Is still killing it!
As a somewhat skillful Chinese amateur cook, I shall share some tips below regarding this video. -His way of mincing the leek was very creative, never seen it done before. In traditional cooking we slicing the leek into thin strips then cut, his method is great. -When cutting tofu, it is important to not cut in a sawing motion, clean downward cut all the way. It is best to use a heavy knife such as a Chinese chef cleaver or equivalent. Also, when cutting tofu, do not flip the tofu to cut if the block is too thick, split in horizontally like the video. -Your home stove is no where near as powerful as a professional wok stove, your stove will take approximately 2-5 minutes for the oil to heat to optimal. -Do not put in ingredients if the oil temp is too low, doing so will allow the ingredients to soak up excess oil. -Always spills any cooking liquid (cooking wine, soy sauce etc) evenly around the the edge of the wok, since the temps there are higher, the water content will evaporate before going to the bottom and so it won't steam the ingredients . -When tofu goes into the wok, control yourself not to stir it or shake the wok violently. Don't be like a maniac trying to flip that stuff, you will shatter the poor tofu. -Adding sesame or peppercorn oil before plating will give extra flavour to the dish, however, if you dont like flavoured oil, add some your choice of cooking oil too, doing so will add that beautiful shine to any dish.
Thanks for comment. Let me tell you why we do not put recipe in our video at this moment. How we learned to provide the food to customer, is not from book. We could not even ask to master chef how to cook or recipe . All we did was look master chef while dish washing. Thought million times to quit...but this was 1960s... At that time, Kitchen was strict as hell.... Now 2019, looking teens want to be chef...All they want is recipe, fun, laughing, talking at kitchen next to the knife and big fire. But we believe without discipline, all they end up is poor food and big accident. What we want to tell from this channel is not recipe or ingredients. We want to show the words like serious, discipline, manners, earnestness from screen.We hope you understand. 6
@@cookingpremiumjapan6839 Thank you chef. Much appreciated for that reply. I didn't think it was this deep when it came to secret recipes. Love your videos. Please do educate us more with your passion for making magic in the kitchen. Much love.
You will not reach same food quality til u get that gas range. I wanted know how to cook those type of foods, so then got job in panda express to find out but i can say 70percent of those kind of asian food is up to how strong the flame is.
@@cookingpremiumjapan6839 I think the person is just asking what is that white thing you put in, what is the black sauce, what is the red liquid, etc.. Not asking for a full recipe... I guess the last few liquid added before finishing was either sesame oil and chilli oil.
If you follow the standard of Sichuan cuisine, this Mapo tofu corn starch has less soup. Of course, as a Chinese chef, I also respect your cooking methods and the tastes your customers like.
OK I'm going to have a go and see if I'm right. In order of delivery ( I am happy to be corrected) some ingredients were used twice or more but you can see where the cook gets them from, chilli paste ginger garlic salted/fermented black beans pork doubanjiang(broad bean paste) rice wine soy sauce salt stock Spring onion Tofu(I use soft, not silken) 3:51 not sure what that was corn starch szechuan pepper Chinese cooking wine chilli oil
I'm a vegetarian and I was at a Korean supermarket with a food court and saw this same dish there, not realizing there's minced meat in it but like damn... It was delicious still...
厨房すっごく綺麗だし他のところは同じスプーン使ったりするからすっごく清潔感もあるよね😍
お疲れ様です！美味しい料理でたくさんの人を笑顔にするためにも頑張ってください！
ありがとうございます。
炒飯とか青椒肉絲とか麻婆豆腐とか、こーゆー自分らにとっても身近で馴染みある中華料理の動画は見ていてとても楽しいです。
ありがとうございます🎵
これだけ鍋こがしても、竹ブラシでさっと洗って次の調理いける、そのスピード感が中華の醍醐味ですな
👍
いつ見ても綺麗な厨房、手さばきのいい調理、そして美味しそうな料理
見てて飽きないです
商いです。
Chinese Cooking vlog Premium
ギャグも入れてくるあたりとてもセンスを感じました。
good feeling!!!!!!!
@@中山翔ニ-t7b お後が美味しいようで。。
お玉？の使い方が豪快だったり繊細で丁寧だったり緩急がすごい
高度な技術なんやろなあ
AK K 中国ではそれが基本だけどねw 慣れれば慣れるほど難しくはない
AK K あと、本場の陳麻婆豆腐の場合は、順番に二回三回くらいでん粉を溶かして鍋に入れる 仕上げに油揚げにした唐辛子と花椒の粗挽きを表に撒いて、熱々の油揚げをかける。 😄
そら何でも慣れたら難しくないだろうよ。その技術を果たして習得できるのか否かが問題。
Fantastic.... actually one of my favorite food.
I used to eat a lot of it when I was living in Beijing. Then I tried a lot of versions in China including the one in Sichuan, Fujian and Hong Kong.
Now I must admit that here in Japan, even if not as spicy as the Chinese one, Mapo Tofu Is still killing it!
yeah,one of my favorate dishers.
最近、主さんの動画を見ることで料理することに興味が湧いてきました😂
これからもお願いします🤲
いってしまいまショー
これを見ると食欲をそそる。
そして白飯と一緒に食べたくなる。
that was a 3000 IQ dicing method
Thanks
鍋肌で水分ぶっ飛ばしながら水溶き片栗粉でとろみをつけるとこカッコよすぎる
I love how neat, clean and systematic your cooking is. Very pleasing to watch and I’m sure much better to taste. Liked & subscribed!
Thanks for watching and lots of luck to you
そのまま、白いご飯の上にたっぷりかけて麻婆丼にして、かき込みたいです。
絶対美味しいやつ
間違いない
そしてビールを一気に流し込む。
@@bichoraro6435 一緒に飲みましょう
@@cookingpremiumjapan6839 最高ですね！
3:59 水溶き片栗粉を手でトュルトュルってするところ好き
pimantaro 同士よ
pimantaro 僕もです！でもなんでみんなこーするのかなーって思って、質問したら、上澄み液の下の固まった片栗粉を掬っているんだと教えてくれました！
ボイルした豆腐を炒めずにスープで豆腐を煮るところやピーシェン、花椒油、ニンニクの葉を使わないあたり四川料理とはまた工程が違うんですね！勉強になります
それが分かるあなたが凄い
ステンレスがピカピカ✨
掃除が行き届いてますね。
あの愉悦神父が頭によぎる
麻婆神父言峰绮礼
神父「食うか？」
士郎「食えるかっ!!」
調味料をいろんな種類入れても味付けのイメージが出来るのは、やはり熟練者だから出来るんですよね👍
いい香りの湯気がこっちまで伝わってくる
ご視聴ありがとうございます
無性に麻婆豆腐が食べたくなるテロ動画ですね
ちょっと麻婆豆腐食べてきます
I just finished the season 3 of shokugeki no souma and this shows up on my feed
ＷＥＬＬＤＯＮＥ ＹＯＵＴＵＢＥ
Sasuga Souma kunnn!!!!
Such a nice and clean set up!
Thank you
厨房綺麗✨
どうもありがとうございます
As a somewhat skillful Chinese amateur cook, I shall share some tips below regarding this video.
-His way of mincing the leek was very creative, never seen it done before. In traditional cooking we slicing the leek into thin strips then cut, his method is great.
-When cutting tofu, it is important to not cut in a sawing motion, clean downward cut all the way. It is best to use a heavy knife such as a Chinese chef cleaver or equivalent. Also, when cutting tofu, do not flip the tofu to cut if the block is too thick, split in horizontally like the video.
-Your home stove is no where near as powerful as a professional wok stove, your stove will take approximately 2-5 minutes for the oil to heat to optimal.
-Do not put in ingredients if the oil temp is too low, doing so will allow the ingredients to soak up excess oil.
-Always spills any cooking liquid (cooking wine, soy sauce etc) evenly around the the edge of the wok, since the temps there are higher, the water content will evaporate before going to the bottom and so it won't steam the ingredients .
-When tofu goes into the wok, control yourself not to stir it or shake the wok violently. Don't be like a maniac trying to flip that stuff, you will shatter the poor tofu.
-Adding sesame or peppercorn oil before plating will give extra flavour to the dish, however, if you dont like flavoured oil, add some your choice of cooking oil too, doing so will add that beautiful shine to any dish.
Woow. You know whats up.
Thanks for watching.
作为一个中国人，我觉得你的厨房是完美的中餐厨房，而且十分的干净，烹饪的手法也无可挑剔。
謝謝🇨🇳🇯🇵
Thank you for such an amazing video! i learned great dicing method from you.. looking forward for another video.
これは旨そうだな
I'm from Indonesia, I really like your UA-cam channel!! 🌺
Hi there. Thanks for watching
Im too
程良い辛さの麻婆豆腐と言う感じですねSpicy delicious and yummy❣️😋
Thank you Bruce！
ここのお店、他の動画から中華街内のとあるお店ってのは何となく分かったからいつか行きたいな
👍
yorokobe shounen !!
Love it. A small request, foot note about the ingredients used as it's being added to the wok would be great for us mortals.
Thanks for comment. Let me tell you why we do not put recipe in our video at this moment.
How we learned to provide the food to customer, is not from book. We could not even ask to master chef how to cook or recipe . All we did was look master chef while dish washing. Thought million times to quit...but this was 1960s...
At that time, Kitchen was strict as hell....
Now 2019, looking teens want to be chef...All they want is recipe, fun, laughing, talking at kitchen next to the knife and big fire.
But we believe without discipline, all they end up is poor food and big accident.
What we want to tell from this channel is not recipe or ingredients. We want to show the words like serious, discipline, manners, earnestness from screen.We hope you understand.
6
@@cookingpremiumjapan6839 Thank you chef. Much appreciated for that reply. I didn't think it was this deep when it came to secret recipes. Love your videos. Please do educate us more with your passion for making magic in the kitchen. Much love.
You will not reach same food quality til u get that gas range.
I wanted know how to cook those type of foods, so then got job in panda express to find out but i can say 70percent of those kind of asian food is up to how strong the flame is.
@@cookingpremiumjapan6839 I think the person is just asking what is that white thing you put in, what is the black sauce, what is the red liquid, etc.. Not asking for a full recipe... I guess the last few liquid added before finishing was either sesame oil and chilli oil.
@@pejalai Chilli, grated ginger, grated garlic, fermented black beans, hoisin sauce, water, soy sauce, salt, looks like ajinomoto, sugar, 5 spice powder, sesame oil, red chilli oil
Just my observation.
麻婆豆腐! I love it.
Best combination with rice.
You know whats up
Pure art. Wonderful job chef
Thanks and lots of luck to you
Nhìn ngon quá hấp dẫn quá. Đầu bếp chuyên nghiệp có khác.
画面越しでもいい匂いがしてくる
食べたらわかる美味いやつやん
隣人が作ってるパターンもありますね。ご視聴ありがとうございます。
工程が丁寧
知り合いに テイ ネイ さん という中国の調理人がいます。
麻婆豆腐は中華で一番好き
👍
おお！ついに麻婆豆腐が見れる！
ほんの少し豆豉を入れるんですね
yes
不自覺地按了個讚！ 太強了！
中国加油
Dude's left hand veins are meditating at 0:31 seconds !!
Pointless yet intriguing...
音が気持ちいい
ご視聴ありがとうございます。
Props to the Chef for making the station so organised and clean for the video.
MASTER CHEF, very impressive
Thanks for watching and lots of luck luck luck to you
麻婆豆腐は単品で食べるのが大好きです
この動画の食べたら昇天しますね
麻婆豆腐は炒め物。
すごく美味しそうです😃
ありがとうございます
Oh this is crazy! I've watched almost all the videos !!
Thanks.Love crazy!
您对这道菜有很深的理解，完成的非常好👍换成深点的容器会更好的保温
いやーマジで美味そうなんだが
中華の厨房なのに凄くきれいで行ってみたくなるんですが
お店はどこですか？
うまそうだなと思ったけど、食べにくそうな皿ですね
No Chinese restaurants are as good as you do. None of them looks as tidy and clean as yours
Thanks
These videos relax me
If you follow the standard of Sichuan cuisine, this Mapo tofu corn starch has less soup. Of course, as a Chinese chef, I also respect your cooking methods and the tastes your customers like.
Thanks
It looks better and more authentic than all the same dish I have eaten in China(I'm Chinese)
中国加油
ご飯にかけて食べたい
いいすね
Awsooooomeeeeee❤️❤️❤️😍😍😍😍😍
中国人ですが、自分から見ると本格四川マーボーの魂はやっば郫县豆瓣酱ですね、日本式マーボーも当然美味しいですが。
そして四川料理のメインの味もあれからきたね、その地位はまるで日本の鰹節です。
中国人でも良い人はいるんだなぁ。
That is seriously mouth-watering
Thanks for watching and do not forget to get some water.
What was the first red paste added? This looks awesome!
TOUBANJYAN
@@cookingpremiumjapan6839 Thank you! Keep up the great work!
@@adruss99 Thanks for watching and lots of luck to you.
加えている調味料を表示してくれたら嬉しいですね。
美味しそう。
サラダ油、豆板醤、生姜、ニンニク、ファージャオ、ザージャン、ネギ、トウチ、酒、醤油、白い粉(味の素？)、鶏がらスープ、ネギ、豆腐、醤油、水溶き片栗粉、ファージャオ、ネギ、胡麻油、ラー油、ファージャオの順までわかりました
ああああ ザージャン入れた後甜麺醤かなんか入れとるかな？
I bet it smell really good
ついにきた、王道、マーボー豆腐。もう、ただただ美味そうです。
ありがとうございます。
💛華満らん💛 💛キュアヤムヤム💛
意外とお時間がかかる料理なんですね〜！調味料知りたいです。
麻と山椒は入ってる気がするゾ
Very neat and comfortably condition for cooking. Very convenient. I subscribed right away.
Thanks for watching and lots of luck to you and your family.
厨房の綺麗さエグいですね…w
こういうの見てると料理屋さんで働きたくなる！
やめたほうがいいいいいいよ
綺麗だ！
You too
豆腐の一番うまい料理（個人的に）👍👍
間違ってないかもです
ネギの切り方が大変参考になりました。
先日、これを作った時に鍋を振ったので、コンロの周りがめちゃくちゃ汚れました。振ってはいけなかったんですね…
次まで回すだけにしておきます。
He put so much seasoning I can smell it from eastern europe. Looks really good.
Because of that fiber cable things under the sea bro.
Thanks for watching.
I'd love to know what all those ingredients are!
Go look at chef wong's channel
OK I'm going to have a go and see if I'm right. In order of delivery ( I am happy to be corrected) some ingredients were used twice or more but you can see where the cook gets them from,
chilli paste
ginger
garlic
salted/fermented black beans
pork
doubanjiang(broad bean paste)
rice wine
soy sauce
salt
stock
Spring onion
Tofu(I use soft, not silken)
3:51 not sure what that was
corn starch
szechuan pepper
Chinese cooking wine
chilli oil
@@grant575mixmaster I think 3:51 is him adding MSG
@@RazerzoneVEVO maybe sugar
デリシャスパーティ♡プリキュア
You have deserved a sub from me. I would love to eat ur food. They look very appetizing.
Anytime. Thanks for watching and lots of luck to you
これはうまいって
麻婆豆腐キターーー😍
Yuji odaですね
I'm a vegetarian and I was at a Korean supermarket with a food court and saw this same dish there, not realizing there's minced meat in it but like damn...
It was delicious still...
I love to visit Korea someday and try Korean style food. Thanks for watching
You can substitute meat with fried bean curd skin cubes..
調味料は珍しい物は使ってないので、工程を見てれば何を入れているか分かりますよね？
水溶きカタクリ入れてからの煮るというより焼く感じなのは聞いてはいましたが、本当に鍋肌に付く感じは参考になりました。
美味しそう！
焼きですね🎵ご視聴ありがとうございます‼️
豆腐を横に切るのうますぎる
Love the way that you cut every single thing! Wholesome satisfying technique
They were all blessed.
Please indicate the ingredients. Thanks :) love your vid btw.
絶対美味しい
どもです。
Wow, I’m mesmerized. Can I ask though why do you keep oil in a pot?
Look it so gooooooooooooood
Thanks for watching and lots of luck to you
今度絶対に家族連れて、
食べに行きます。
ごめんなさい。お店は存在しません。
どこかで食べれるのですか?
もしかして、もしかしてだけど気づいちゃったんだけど、料理作った後ふいってお玉にのせて皿に盛るのって鍋についたコゲをお玉でとっちゃわないようになの？？だとしたらなんかすげー感動した笑ただかっこつけと思ってたわ、、、
かっこも大切ですよね～。
Me:Practicing Whistle While Watching Cooking Videos
Now:I Whistle Cooking Sounds In Front Of My Classmate
Please make your classmate hungry
Ok
You are making me feel so hungry
Call me
Your kitchen & mise en place is unreal.. Great team behind it i guess??
Not really. Just had to work hard...
its a tranditional chinese style ，i love it.
Thanks
めっちゃこのお店に行きたい！！麻婆豆腐食べてみたい！
ごめんなさい。お店は存在しないんですよーR32欲しいです。。。
@@cookingpremiumjapan6839 えー！そうなんですか！(´;ω;｀) 5年前の値上がりする前に購入したのですが、今じゃ驚くほど値上がりしてますよね。でも20年以上前の車なので維持が大変ですｗでもドライブがとても楽しいです！
アメリカにも上物が続々輸出されているとかで。。。気長に待ちます。
美味しそうですね‼️
嬉しいです。
@@cookingpremiumjapan6839 麻婆春雨、麻婆茄子も見たいですね‼️
最初から最後まで絹ごし豆腐が綺麗に残されてるのすごい
ご視聴ありがとうございます‼️
up主你好！我是中国人 很喜欢你的视频！！希望我也能拥有一个这样的厨房！
謝謝
美味しいに決まってる、食べたい（笑）
what a satisfation watching his videos
Can u plz tell me ur setting I know that the ginger garlic n another one then after what that n the oyser opposite
Una verdadera delicia de la cocina China!! Amo el mapo tofú!!!
yo tambien ¿Alguna vez has probado el mapo tofu japonés?
@@LittleThingsinJapan no, que tal??
@@jesuseduardoseverson9257 mui gustoso!!
店舗はどちらにあるのでしょう？
ぜひ食べに行きたい！