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JUNE 25-29; JULY 2-6, 2014   
LOG SHEET # 4
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor & Claire DeSoi
MEMORY CARD NUMBER - TASCAM #5 
FILE NAME: FWESP_0132.WAV
MEMORY CARD NUMBER - ZOOM H2:  
FILE NAME:
PRESENTER: Xi Chen   
DATE/TIME: 7/2/14, 1:15 PM
PROGRAM: China       
STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE: Huaiyang style

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Wang Peng | master chef |

CONTENTS/NOTES (continue on back):
1. Huaiyang Stuffed Tofu
2. Should age hard tofu for this dish. Also: bamboo shoots, red/green pepper, black fungus, carrot, bacon/ham, ginger
3. Cut tofu into pieces; then put into boiling 100 degrees c oil to fry it. Pieces should fry for 7-8 min.
4. Use a paring knife to hollow the tofu.
5. Soak the black fungus for ~ 5 min in warm water before mincing. 
6. This dish is also called "8 Treasures Tofu" for the 8 main ingredients. "8 Treasure" is a common name. 
7. "8" ingredients can often be more - ancient Chinese often used it to mean "a lot"
8. Could find this in restaurants or homes in southeastern China; not a festival food.
9. Fry the minced ingredients in vegetable oil. (80 degrees C) First: green onion & ginger for the scent.
10. Sequence of adding ingredients to wok to cook is according to texture.
11. Add a bit of salt and oyster-flavored sauce, then a bit of water, still stirring. Add a bit of sugar as well.
12. Add some wet starch and stir after the ingredients are cooked; also sesame oil.
13. Stuff the filling into hollow fried tofu. Not a difficult recipe, just lots of procedures.
14. This is a healthy, [[strikethrough]][[/strikethrough]] recipe, so it's a recipe people like to cook at home. →