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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. →