A local cook in Chengdu told me I was ruining my mapo tofu

She said I was burning the doubanjiang by frying it too hot, so I started adding it after the oil cooled for 20 seconds. The flavor is way deeper now and not bitter at all. Has anyone else gotten cooking tips that totally changed a dish?

2 comments

2 Comments

white.alex24d ago

20 bucks says that cook in Chengdu has been making mapo tofu since before you were born and could probably do it blindfolded. I tried the same trick after watching a video where the guy said "oil should whisper not scream" and it clicked. Now my doubanjiang goes in when the oil is just shimmering and the kitchen smells like heaven instead of a burnt tire fire. Game changer for sure.

lily9724d ago

Oil should whisper not scream" sounds nice but that's about the only thing I disagree with... high heat gets that doubanjiang nutty and the oil separates, low and slow just tastes flat to me. Blindfolded or not, I'll take the burnt edge over a whisper any day.