ChineseCookingDemystified
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Early Look - Chili Tofu Rice: A Lunchtime Integration Initiative
🕑 Added 2022-01-30 07:15:01 +0000 UTCOk! Finished editing this one up. It was a bit of an intense edit (apologies for the extra long video), so I'll finish up with the CCs tomorrow morning.
Now, we've already done Sichuan Tofu Rice before, but the idea with this video was trying to figure out how could we translate the culture of Sichuan douhuafan into something... workday lunch-able. So for this one, we got a little more creative/played a little more fast and loose than we usually do in order to try to hit that goal.
Hopefully it works, I dunno.
Happy CNY, we'll be off next week, and returning with another video 2/14 :)
Comments
DootDootDotWav
I think it's the wood spoon covered in oil
DootDootDotWav
it tastes as good as it looks! Thank you for including low-hanging recipe options; I love cooking along to your videos!
Adrian Slider
Oh yeah, makin' this for lunches next week! Love the peek inside CCD corporate training.
Is that an egg at 5:49? https://youtu.be/eHLMEH8oMzg?t=349
Russell Zen
Oh no, chili
Peter Norton
I've been amazed to find both kinds of dobanjiang here in brazil, available online. Some of this stuff is amazingly available if you know look hard enough, and can wait for the shipping.
would cold pressed rapeseed oil be a good sub for caiziyou?
