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We Cook Sichuan Mapo Doufu (四川麻婆独富) - Live Online!

Hosted by the Consul of the Nuremberg Asian Cultures & Foods Group
Event Cover Photo
Took place 1 month ago
Fri 28 May 18:30 - 19:45

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Restaurants are still closed in Germany, so Chinese restaurants, too.
During the Covid-19 time I learnt a bit how to cook simple Chinese dishes.
As SiChuan food is one of my favourite Chinese foods I am now a professional in cooking MaPo DouFu 麻婆独富.
So, join with me as non-Chinese for cooking this dish together with some steamed rice.

Ingredients/Shopping list:
Sichuan Pepper Corns Protected content to 1 tbsp, toast these and grind them before starting. You could sub for powder I suppose.
Tofu - Protected content (soft)
Ground Beef and/or pork - Protected content or veggie substitute
Sesame Cooking Oil Protected content . 70 grams out of the bottle
Garlic Gloves - Protected content 3, minced
Chili Pepper Flakes Protected content . 7 grams
Sichuan Chili Bean Paste - Protected content tbsp, minced
Fermented Black Beans Protected content . 6 grams, minced to break down any bean chunks (optional)
Bouillon Protected content . 1 tbsp concentrate of vegetable broth plus 1 cup water
Light Soy Sauce Protected content . 10 grams out of the bottle
Potato Starch Protected content . 15 grams
Green Onions - Protected content
Steamed Rice

Remarks:
Optional:
Minced Ginger, Stewed Onions, Pointed Pepper, Red Pepper, Glutamine - MSG (Monosodium glutamate) – I don’t like it
As Cooking Oil can be also used Sichuan Crude Rapeseed Oil (Caiziyou)

I started with this basic recipe from this web link Protected content .
Then I made some changes and mixed it with other Mapo Doufu recipes over the months to make it more suitable.

Looking forward to your joining.
Cheers, Manfred 皓雷