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/FOODRANGERFollow me on Insta: http://bit.ly/TheFoodRangerAnd subscribe to my channel here: http://bit.ly/2cCy2ubChinese Food Cooking - How to Make Mapo Tofu - Chinese Food Tour in Sichuan MuseumThere’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 TofuIngredients:1/2 block or 1 block Soft Tofu1/2 lb stir fried ground beef or pork2 Garlic Bolts, cut into 2 inch strips2 tablespoons Sichuan fermented broadbean paste, chopped fine1 Tablespoon finely minced fresh ginger and garlic1/2 Teaspoon to 1 teaspoon ground dried chilies5 or 6 Fermented Soy Beans, choppedStarch 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 videoCooking oilSoy Sauce1) Boil the cubed tofu in water for 20 seconds with about 2 teaspoons of salt and remove with water and set aside2) 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 breasts20 grams of garlic and ginger (about 5 cloves and an equivalent amount of ginger)3 Chinese onions, chop about 30 grams worth20 kernels of Sichuan peppercornAround 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 likeFor the marinade, he made it without giving exact amounts, but approximately use this:2 pinches of salt1 pinch of white pepper powder1 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, liaojiu1 egg white1 large pinch of cornstarchFor the sauce:5 grams salt, 1 teaspoon10 grams MSG, 2 teaspoons (OPTIONAL, not recommended)10 grams chicken bouillon powder, 2 teaspoons4 or 5 teaspoons of sugar10 or 20 ml black vinegar, depending on how sweet you like it1 teaspoon dark soy sauceWet corn starch, 2 tablespoons, you can use cornstarch and water.and then add a little more water to the sauceABOUT THE FOOD RANGERMy 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/thefoodrangerTwitter: https://twitter.com/FoodRangerInsta: https://instagram.com/thefoodrangerLove 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/