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JUNE 25-29; JULY 2-6, 2014

LOG SHEET #6

SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Claire DeSoi
MEMORY CARD NUMBER-TASCAM: #5
FILE NAME: FIVESP_0134.WAV
MEMORY CARD NUMBER-ZOOM H2:   FILE NAME:
PRESENTER: Qiaoyun Zhang  DATE/TIME:7/2/14 245pm
PROGRAM: China STAGE: Five Spice Kitchen
GROUP NAME:
REGION STYLE: Sichuanese style

[[2 column table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| Qiaoyun Zhang | cook |
| (Wang Peng) | master chef (assisting) |

CONTENTS/NOTES (continue on back):
1. Sichuan Mapo Tofu
2. Tofu (cubed), ground beef marinated, onion, soy sauce, red onion, Sichuan red pepper, black bean paste
3. "Holy Trinity" of Sichuan food - why it's spicy. "Ma" = mouth or freckles. A freckled
4. woman cooked this so well they named it for her - "freckled woman tofu", or mouth numbing tofu.
5. Boil the tofu so that it'll be hot and spicy - especially good for summer
6. to stimulate your system.
7. Heat vegetable oil for your stirfry. Make sure there's no water in the pan. 
8. "Holy trinity": ginger, garlic, green onion. Red chili pepper also makes dish colorful.
9. Add all the ingredients and fry them together, including ground beef.
10. Add water, salt; a little bit of sugar to add freshness to the taste. 
11. After boiling the tofu for a few minutes, (this kills the smell too), add it 
12. to the ingredients you're stir frying. Tofu makes the dish lighter; it's traditional. 
13. Add wet starch to thicken and to fix the flavor in the tofu
14. Sprinkle fresh ground pepper on top for a final touch.