- chunktoplane ( @chunktoplane@beehaw.org ) English6•1 year ago
Do you have a recipe? Is that chilli at the bottom a placed topping there or is it mixed through the dish?
- space ( @space@beehaw.org ) English2•1 year ago
Mixed in. I’d put in more.
Mixed through the dish. I didn’t really use any one recipe, but Chinese cooking demystified is a good recipe. Someone linked the video above
This is the recipe I used.
Keep in mind I don’t generally follow recipes to a tee, I will gather the same ingredients and kinda find what makes logical sense when making the food.
The “chilis” are Szechuan peppercorns. They have a numbing effect on your tongue that I didn’t particularly like, so I added less.
- Drusas ( @Drusas@kbin.social ) 1•1 year ago
Did you use only peppercorns and no chilis? So, a non-spicy mapo tofu?
- idontcapitalize ( @idontcapitalize@beehaw.org ) English5•1 year ago
yum, one of my favorite dishes too! i started with the recipe from serious eats, but didn’t think it had enough sauce. tweaked it to roughly triple the sauce to look like about what you have there.
- bakavic ( @bakavic@latte.isnot.coffee ) English5•1 year ago
Mandatory chinese cooking demystified video - https://youtu.be/ZfsZwwrTFD4
- TOUnail ( @TOUnail@kbin.social ) 1•1 year ago
I basically learned how to stir fry because of Chinese Cooking Demystified. His Mapo Tofu recipe is one of the simpler ones.
- CrispyPeach ( @CrispyPeach@beehaw.org ) English1•1 year ago
I love that channel! I learned so much about how to make things I grew up eating, I appreciate that they don’t assume you know any knowledge and explain why things are done, makes it easy for a noob like me to generalize the techniques to match what’s in my fridge.
- snowbell ( @snowbell@beehaw.org ) English2•1 year ago
I need to try this, been really craving tofu lately. Thanks for the idea!
- nromdotcom ( @nromdotcom@beehaw.org ) English1•1 year ago
I love Mapo Tofu. So few places around here have it on their menu (or if they do, they go real light in the peppercorns). So I picked up some Sichuan peppercorns myself and learned to make it.
This is a great reminder to add it to the dinner calendar for some time this month.
- deegeese ( @deegeese@sopuli.xyz ) English1•1 year ago
What happened to the color? It’s supposed to be orangey brown from the oils and spices.
Sometimes everything doesn’t come out exactly as it looks on a recipe site (:
- MisterMoo ( @MisterMoo@kbin.social ) 1•1 year ago
This looks incredibly delicious. I should have breakfast.
- Haus ( @Haus@kbin.social ) 0•1 year ago
Funniest food name I can think of off the top of my head. Roughly “pockmarked granny bean curd.” Delicious, though.
- Drusas ( @Drusas@kbin.social ) 1•1 year ago
I’m also found of “mother and child rice bowl” - Japan’s oyakodon, which features both chicken and egg.