【３００万回突破】陳建一が自宅で作る麻婆豆腐

【３００万回突破】陳建一が自宅で作る麻婆豆腐

Then I would like to cook. The first dish I make is, after all, Mapo tofu, which I am good at. The mapo tofu I make this time is actually the mapo tofu I make at home. It’s completely different from the mapo tofu in the shop. The reason is that the seasonings are different. The decisive difference from the mapo tofu made at home is the lack of Japanese pepper. The reason why there is no sansho is that my father brought Mapo tofu to Japan. I came to Japan in 1952, and at that time there was no Sansho in Sichuan Province. That’s why my dad made mapo tofu, which is very easy to eat and has no numbness, although there are a lot of mapo tofu that are popular in various commercials . I didn’t have doubanjiang at that time, so I made it myself, and there was such a remnant of using the red doubanjiang of that color that everyone is familiar with, so the mapo tofu I eat at home is not at all a store. It is different. I also love this. By all means, I would like to introduce it to everyone. You can arrange it in your own way, so I would like you to make delicious mapo tofu at home. Then I would like to start immediately. First of all, tofu. It’s important. This tofu uses silken tofu. The reason why I use silken tofu is that the hot feeling when I eat it, the smoothness, and the fusion with the sauce are definitely delicious. Cotton tofu is fine, but I definitely recommend silken tofu. This is how to cut it, but the tofu I use today is 300g. The cutting method is about 1.5 cm to 2 cm square. This is fine. Don’t worry too much here. If you divide it into 4 equal parts and cut it into pieces like this, it’s fine. Do not drain this. The reason is that I will boil it later. It’s fine like this. The next important thing is the condiments. Chopped green onions. Chopped green onions are thick green onions, but please chop the green onions about 10 cm in length like this. Next is minced pork. I use about 100 grams of minced pork today. The seasoning that is the source of mapo tofu when frying this minced pork. If you put everything together here, it will be easier at home. Let’s match. The seasoning used is garlic. For garlic, such a tube is very convenient, isn’t it? Of course, raw garlic is fine. 1 teaspoon of grated garlic. It is an important seasoning that is the basis. Doubanjiang. I use Doubanjiang, a Yuuki food product. The color is beautiful, isn’t it? It’s amazing. 1 tablespoon. I can put it in quite a bit. Add 1 tablespoon. Next is Tianmian sauce. This is also sold. This is also from Yuuki Foods. It has a very nice scent. This Tianmian sauce is easy to use. 1 tablespoon. And an important seasoning that is the decisive factor for the taste. Actually this. Ishigakijima chili oil. The price is a little high. The higher it is, the more delicious it is. Mix this well and the spices may have solidified underneath, so mix well. Put a teaspoon here. This is the seasoning for mapo tofu. Garlic, Doubanjiang, Tianmian sauce, and Ishigakijima chili oil. And here is the chili oil from Ishigakijima. 1 tablespoon. Please have it ready. Like this. Now you are ready. I will introduce the necessary seasonings later. I would like to cook Mapo tofu from now on. Yes, I’m going to fry the minced meat from now on. Add about 2 tablespoons of oil. Add minced pork. Fry it like crushing it. There is a way to stir-fry minced meat. With this amount, it’s easy to fry. The sound tells us this. In this way, it gradually goes through the fire. First of all, it is important to cook the minced meat well. While crushing a little. A little oil will come out. This will be the taste of Mapo tofu later. The minced meat is cooked. I will fry it fragrantly. If you keep it quiet, you will hear a crackling sound like a bonfire. wait a minute. It is better to stir-fry it firmly. It’s a little longer. Can’t you hear a little crackling? this! This is the signal that “you can add seasonings!” See! Can you hear me Then turn off the heat. I will add seasonings, so I will add 1 tablespoon of oil again. Yes, this. Garlic, doubanjiang, tianmian sauce and chili oil. This is all in it. Put this all at once . And the important thing here is to light it here and fry it well. It is important to stir-fry fragrantly. It’s very important. Stir the whole meat so that the colors of Tianmian sauce and Doubanjiang are entwined. If you stir-fry Doubanjiang and Tianmian sauce like this, it will be very delicious. It looks like this. The best! Add water here. There is no soup at home, so tap water is fine. Add about a cup of water. Turn off the heat once here. Here is this Douchi. Please put this in. If you put this in and leave it for a while, the scent of Douchi will spread. It has a unique and good scent not found in soy sauce. I will leave it for a while. Next is tofu. This is very important. Add a pinch of salt to this. When you lick it, it will have just the right amount of salt. Add that much salt. Boil the tofu. This is very important. The reason for boiling is that when boiled, the tofu becomes elastic. Being elastic means that it is less likely to collapse. As you can see when you think of yudofu, you will feel hot when you eat it, so be sure to boil the tofu. As the fire gradually goes through, the tofu begins to dance. It works a little. This is the best condition. Please wait a little longer. Gradually the tofu around me begins to dance. This work is indispensable for making delicious mapo tofu. I think you should definitely do it. Yes, like this. Gradually the tofu begins to dance. Dance started around here. When the dance starts, the tofu will start to plump. Best condition. Then this is ok, so let’s drain the water with a colander. Please put the tofu right here. Do not do this boiling work in advance. The reason is that the tofu hardens. It always feels like it’s going on at the same time. Proceed, please. Please put water in a good balance here. This is the best , please fine-tune. And add the seasoning here. First, a little “Chinese horse mackerel”. This is very convenient. A little pepper. One-third teaspoon of oyster sauce. About 1 tablespoon of soy sauce. Season with this. Douchi is also becoming more and more delicious. delicious. Finally, a little umami seasoning. Then add chopped green onions. And water-soluble potato starch. This is a combination of 1 tablespoon of water and 1 tablespoon of potato starch. Put two glasses of it. Add 2 tablespoons of potato starch and 2 tablespoons of water like this. If you do it at home, turn off the heat once. If you do it with residual heat, it will not easily form a lump. We professionals don’t do this, but water-soluble potato starch is very difficult to use when doing it at home. If you put this in, it will be big as a whole. Please mix. Can you see this in the round part of the ladle? Because tofu doesn’t crumble easily. This is the first time. And one more time. Please mix when you put it in. Then light the fire. Firmly while moving a little. Next, cook the potato starch. Then, it is difficult to return to water over time. It will be delicious mapo tofu. Can you hear the sound? This is very important. This way you won’t burn. It is important to cook the potato starch firmly here. Then add the chili oil. This is the scent. I’m going to cook this much. Then, it will not return to the water even after a while, and you will feel hot. Finally, a little oil. I feel hot! Originally, mapo tofu is a dish that makes good use of oil. Yes, this is the mapo tofu. Yes, this is the mapo tofu! I think it’s delicious if you eat it hot with white rice. This is Chen Kenichi’s Mapo Tofu that I make at home.

おかげさまで再生回数が３００万回を突破しました！
たくさんのご視聴をいただき誠にありがとうございます。

公益社団法人日本中国料理協会の新企画、家庭向け調理動画「おうちで食べチャイナ」の第１弾！
陳建一会長自らスーパーで購入した食材と家庭用の器材で美味しいマーボーを作っちゃいます。皆さんも是非「おうちで食べチャイナ」！

【食材】
　　絹ごし豆腐（３００ｇ）、豚ひき肉（１００ｇ）
　　葱みじん切り（１０㎝分）

【調味料】
　　調味料Ａ
　　豆板醤（大１）、おろしニンニク（小１）、甜麵醬（大１）、ラー油（小１）

　　調味料B
　　中華あじ（少々）、醤油（大１）、オイスターソース（小１）
　　酒（適量）、胡椒（少々）

　　その他
　　サラダ油（大２）、水（１カップ）、水溶き片栗粉（水大２・片栗粉大２）
　　豆豉（２０粒）、ラー油（大１）、サラダ油（少々）

協力：赤坂四川飯店
　　　東京都千代田区平河町2-5-5
　　　全国旅館会館６F
　　　TEL　03-3262-9371
　　　https://www.sisen.jp/

エンディングBGM：向日葵
Written by 田中芳典
https://dova-s.jp/bgm/play13223.html

撮影・編集：公益社団法人日本中国料理協会
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