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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.