Hi chef Wang, thanks for sharing this recipe. I really like mapo tofu and have tried so many recipes online, yours it’s the best! The way you handle and prepare the ingredients, top notch! I’m a fan🤩
I like how Chef makes the case how this dish is worth getting in a restaurant because it takes so long to make it right at home. When I go out I always try to order things I'm unlikely to make at home because of complexity or specialty ingredients. Thanks Chef!
@@schadenfreude6274 Did you not watch the video? Are you disputing what Chef Wang said? He said it takes a lot of preparation and many steps to do it **right**. I have made it 'badly' plenty of times at home - now I know why it never tastes like what I get from a good restaurant.
when i cook mapo tofu, i like to keep half of them in the fridge and steam it back up 2 days later, it not only means i dont need to cook on that day but the flavor become better and stronger... it's almost like chilli or curry...
Mapo tofu for 20 yuan? That's 2,50€. Here if you want mapo tofu at a restaurant you'll have to pay at least 15€, that's 6 times the price. Man I'm jealous.
@@mickwang9199 That'll have to be some seriously expensive stock, then. Of course the difference comes from factors like having to import ingredients, labor prices, taxes, higher general cost of living, et cetera, but you can't deny that there's also the simple fact that restaurants will charge higher prices for things customers deem "exotic". The cheapest thing you can find at any restaurant here will be at least 8€ these days. If I could get mapo tofu without stock for 8€ here, I'd be a happy man.
I love that the premise is "Why does it take restaurants a few minutes to produce Mapo Tofu when it takes 30mins at home?" The answer is simple: 1:53 we don't have jet engines in our kitchens. I've only recently started using cast iron, and it is incredibly satisfying to see water boil in just over a minute of high flame with no lid; it is, however, extraordinarily intimidating to see oil and water boil mere seconds after entering this wok.
I wonder what the same setup looks like for a fully running kitchen during food service. This example has all the mapo tofu ingredients in bowls nearby, but during food service orders for various will come in at once to the same chef. I wonder how they organize all these ingredients so that they can quickly deliver 20-100 different menu items efficiently.
