hey hayasim777, what is your opinion about marinating the ground meat with shouxing (or sake, but i use the chinese shouxing) and dark soy sauce before stir frying on making mapo tofu?
@Thorralf83 Hi, thanks for the comment. In my opinion, it doesn't make much difference because the minced meat is first fried and then stewed in a sauce with soy and sake. Of course it would be ok to marinate it before hand. And I think if you make stir-fried meat stuff, marinating the meat with soy and sake is must. How do you think?
@hayasim777 thank you for your answer. Your right marinating with rice wine comes very good with any meat pieces. But it's a very good effect to use the fine chopped texture of minced/ground meat to absorb. Larger meat pieces just absorb soy and sake on the surface of the meat itself. But with minced meat you have a great option to soak up the meat full of flavour. I can recommend dark soy sauce and chinese rice wine (20 minutes). I know it stinks if you compare it with sake, but tastes great :)
@hayasim777 The meat will keep the marinades taste. Later in the cooking process, if you stew the stir fried minced meat you can add a little extra light soy sauce. I made good experience by adding one or two chopped green thai peppers, garlic and very fine fresh yellow ginger strips. (More fine than the chefs in nippon serve the negi strips on top of sashimi or other fish dishes) The green peppers will bring a fresh spicy note, that completes the hot taste of the doubanjiang and sichuan pepper
@Thorralf83 Sounds nice! Thai green peppers, yes, it's good to put your original idea into the authentic cuisine. As for me, i tend to simplify the process according to the classic way of cooking. I sometime refer very old cooking books published in China, and i find that the process is often quite simple compared to modern one.
hey hayasim777, what is your opinion about marinating the ground meat with shouxing (or sake, but i use the chinese shouxing) and dark soy sauce before stir frying on making mapo tofu?
Thorralf83 10 months ago
@Thorralf83 Hi, thanks for the comment. In my opinion, it doesn't make much difference because the minced meat is first fried and then stewed in a sauce with soy and sake. Of course it would be ok to marinate it before hand. And I think if you make stir-fried meat stuff, marinating the meat with soy and sake is must. How do you think?
hayasim777 10 months ago
@hayasim777 thank you for your answer. Your right marinating with rice wine comes very good with any meat pieces. But it's a very good effect to use the fine chopped texture of minced/ground meat to absorb. Larger meat pieces just absorb soy and sake on the surface of the meat itself. But with minced meat you have a great option to soak up the meat full of flavour. I can recommend dark soy sauce and chinese rice wine (20 minutes). I know it stinks if you compare it with sake, but tastes great :)
Thorralf83 10 months ago
@hayasim777 The meat will keep the marinades taste. Later in the cooking process, if you stew the stir fried minced meat you can add a little extra light soy sauce. I made good experience by adding one or two chopped green thai peppers, garlic and very fine fresh yellow ginger strips. (More fine than the chefs in nippon serve the negi strips on top of sashimi or other fish dishes) The green peppers will bring a fresh spicy note, that completes the hot taste of the doubanjiang and sichuan pepper
Thorralf83 10 months ago
@Thorralf83 Sounds nice! Thai green peppers, yes, it's good to put your original idea into the authentic cuisine. As for me, i tend to simplify the process according to the classic way of cooking. I sometime refer very old cooking books published in China, and i find that the process is often quite simple compared to modern one.
hayasim777 10 months ago
超愛吃:))!!
fds2h3s 1 year ago
You have professional cooking tools. Very good. My stove is electric and my pot is teflon, my spatula is wooden ;-p
mehdan2 1 year ago
what spices are you using?
It looks like:
black bean paste
chili paste
vinegar
soy sauce
is this correct?
anything else?
you are fantastic!
VajraWhite 2 years ago
Check out my another video with English caption! You will find everthing. Enjoy!!!
hayasim77 2 years ago
好想来一碗饭哦～ ^^
benjaminlee0 2 years ago
现在我饿了...
deutschbisinsmark 2 years ago
加的什么材料都不知道~~搞什么呀
zhanshu 2 years ago
世蔥花不是蔥段吧~!
蔥綠是漂亮.但是要香味是靠蔥白~!
07241128 2 years ago
Thanks!
looks great
jjcatje 2 years ago
thanks!
shaolin564 3 years ago
is your wok carbon steel or iron
shaolin564 3 years ago
It's iron, quite standard one.
hayasim777 3 years ago
Wah! It looks really good.
destinystarx 3 years ago
マーボードーフだいすきです。
これをみて、たべたくなりました。
konnyakuji 3 years ago
それはそうだけど、このビデオの作り方は本物の中国風らしいので、必ず和風中華料理より辛いので、やっぱり和風のほうが唐辛子少なめで、砂糖を適度に入れますね。
ausbull1987 2 years ago
splendid!
Great cooking.
I use usually Tobanjan.
There are perhaps a lot of methods for cooking Mabotofu.
alpinamarmota 3 years ago
好手藝. 不過,我也覺得以蔥花代蔥段色相較佳. 當然家常菜自己喜歡最重要. 謝謝分享.
tubedudelive 3 years ago
It's amazing that i can understand what you write even though i cannot read Chinese! Thank God that i'm japanese using Kanji(Chinese) character :))
hayasim777 3 years ago
You use no Ten-Men-Jan（甜麺醤）, right?
hypershinza 4 years ago
Right, i don't use it. I use Tou-chi (豆豉) instead. 四川original uses Tou-chi and it's good with no sweet.
hayasim777 4 years ago
true chinease food!
LindaQQ 4 years ago
yummy!
LindaQQ 4 years ago
That looks so yummy!
CastlevaniaGirl 4 years ago
looks good. just too much green onion
cts1236 4 years ago
Because i like it! :-) Well, in Sichuan, they add green onion like this much, but it's preference.
hayasim777 4 years ago