Chinese Food 101: North vs. South vs. East vs. West - Eat China (S1E1)

what is chinese food,it's much more than just stir fries,noodles and dumplings,up until the last decade or so chinese,restaurants in the west haven't been,very diverse,but china itself is in its climate,geography culture and consequently it's,food this is our breakdown of regional,chinese cuisines,for simplicity's sake we've divided,china into four regions north south east,and west the food in the north because,of the cold climate is heavy on meat and,carbs the southern seaboard is rich with,seafood and the regions around the,yangtze river delta in the east are,teeming with river fish and crustaceans,meanwhile the tropical southwest is lush,with vegetation,still it's difficult to categorize,chinese food,provincial borders are not the best,markers as many of them have shifted,over time with the rise and fall of,dynasties,now chinese food can be broken down into,many different categories but certain,regions cuisines have become dominant,simply because of their international,reach,generally speaking china has two main,carbs wheat and rice and their,prevalence follows a north-south divide,rice requires a lot of water and the,south gets plenty of it with more rain,on average than the north,therefore rice is consumed more in the,south and the north specializes in wheat,because it doesn't need all that much,water,in the north you'll see a lot of wheat,noodle dishes and quite a bit of buns,in the south you'll see a lot of fried,rice rice noodles and rice noodle rolls,let's zoom into the south,the southeast including guangdong,province and hong kong is home to,cantonese cuisine the flavor profile,here tends to be salty and sweet and,because of its proximity to the sea,there's a lot of seafood,this region is also the birthplace of,oyster sauce and hoisin sauce and people,here are really good at making sweet,barbecued meat,cantonese cuisine also includes dim sum,a class of small brunch bites powered by,steam,think rice noodle rolls and delicate,shrimp dumplings wrapped in tapioca,flour,just above is the east,among the four regional cuisines it is,the sweetest fish is deep fried and,ladled with sweet and sour sauce and,pork ribs are coated with soy sauce and,sugar,its proximity to a lush network of,waterways has earned it the moniker land,of fish and rice,freshwater fish and crustaceans tend to,dominate the menu,it also happens to be the home of soup,dumplings or shalom bal and yamsel fried,rice,over in the west you have a lush area,that's known for its subtropical climate,pandas and spicy food,fresh greens are abundant here and the,flavor profile is spicy and numbing,this is also the home of the sichuan,peppercorn,a chinese spice that will literally numb,the tongue,and finally we have the north,leafy greens are harder to find here,potatoes eggplant onions and cabbage,tend to be the plants of choice,meat is dominant especially beef and,lamb,and because it's a wheat heavy region,noodles buns and dumplings are,everywhere,you'll see dishes like lamb dumplings,and beef noodle soup,so there you have it a very simple,breakdown to the four most prominent,regions of chinese cuisine,coming up we'll be doing a much deeper,dive into each of these four regions,we've enlisted four tour guides and four,chefs to teach us more about their,respective cuisines,this is just the beginning so keep your,eye on this channel for more we're at,gold thread,you

Sweet and cool! Making winter melon candy and Chinese food |野小妹 wild girl

Sweet and cool! Making winter melon candy and Chinese food |野小妹 wild girl

字幕使用了谷歌翻译,可能不正确! The subtitles were translated using Google Translate and may not be correct!,Winter Melon,Washing winter melon,Take the peeled winter melon to dry in the sun,Peel the winter squash a little thin, easy to dry,Preparing dried winter melon for drying,Dry the skin of winter melon and make water to drink,Cut the winter melon into cubes and prepare to make winter melon candy,Put into the prepared lime water and soak overnight,Wrap the remaining winter squash in plastic wrap,Day 2,Wash 3 times continuously with water,Pour the winter squash into the pot and cook,Add sugar Marinate for 2 hours,Winter Melon Tea,Dried winter melon,Soak some dried winter squash in water for cooking,Cut the winter melon skin into shreds and set aside,Cut the winter melon skin into pieces and set aside,Add carrots and corn,Chicken,Add ginger, white pepper, soy sauce, cooking wine and sesame oil to marinate,Pork ribs,Add green onion, ginger and cooking wine to blanch,Minced meat,Add ginger, garlic, salt, sesame oil, cooking wine, white pepper, oyster sauce, soy sauce,Cut the soaked dried winter melon into small sections and set aside,Add ginger and sand,Steamed in a steamer basket,Winter Melon Candy,Add the prepared winter squash, corn, carrots,Table salt,Cook the mung bean sprouts with winter melon skin,Steamed Pork with Winter Melon,Steamed Chicken with Dried Winter Melon,Add the prepared chili sauce,Cold Winter Melon Peel,Stir Fried Pork with Dried Winter Melon,Winter Melon Soup,Grandpa! Let's eat!

🍆 Dad's Eggplant with Garlic Sauce (鱼香茄子)!

🍆 Dad's Eggplant with Garlic Sauce (鱼香茄子)!

大家好吗?,今天我们教大家如何做,鱼香茄子,我叫兰迪 Randy,而我们是刘氏家族,我们的使命是庆祝,和传承我们的中国传统,在每—次吃餐之时,在做了50年的中餐厨师后,我父親终于退休了,他将在这里教你们做,鱼香茄子的秘诀,一道是他做了几百次的菜,朋友们,我们又见面了,今天跟大家介绍的是“鱼香茄子”,今天这道菜只会用蘑菇,小甜椒,和青葱,不用肉,鱼香茄子的字面意思是带鱼香味的茄子,鱼香风味是中国八大菜系之一,也是四川省著名的烹饪风味,我爸爸的这个受欢迎茄子菜,不仅是赞美了鱼香的实质风味,但和一些餐馆售卖的鱼香茄子比较,是更为健康,更不油腻,而他所用的食材,对于我们不是住在中国食品商场附近的家庭,更容易取得,如果你好奇,我已经链接了几个很好的,有关鱼香茄子的食谱视频,视频里也会带大家,探索传统的四川美食和食材,首先,把茄子洗干净才开始切,让我先把它洗干净,当买茄子的时候,你是如何选择的呢?,茄子,就要象这样软的,还有表面不要是粗糙的,粗糙的表面就显示茄子老了,我还想指出的是,这道菜我们用的是中国茄子,我爸爸更喜欢它们,因为它们没那么苦,有着比其它种类的茄子更少的结籽,这道菜仍然适用于较宽较胖的茄子,但也有一些小的调整,我们会在吃饭的时候讨论,茄子在亚洲各地栽培已有数千年的历史,有许多形状、大小和名称,有趣的是,在意大利语中,它被称为 "melanzana",而在英语中则变成了 "mela insana "或 "mad apple",这是对于13世纪一个信念的赞同,就是,茄子是非常有毒的,并可能导致精神错乱,虽然茄子的叶子和花如果吃多了确实会有毒,如果大量吃用可能会中毒,茄子是营养极佳和大量地有益于健康,今天,我们先会把茄子蒸熟,然而一般餐馆通常都会用油炸,蒸煮方法,我们用很少油,会比较健康,首先,将茎部切除,接着,就以两寸为长度切块,这样对齐来切,就会整齐,再把每一块切成4小块,把它们都放到一个碟子里来蒸,怎样才能煮得均匀?,由于头部比较难熟,总是最后才摆入盘,总是先把底部切小块放入盘中 ,最后才切头部,放入盘子顶部 ,哦,哇!,这些我都是不知道,你看到我刚才是怎么切的吗?,茄子上部会先开始煮,,因为我们把它们放在上面,它们接受更多的热能,我们将茄子的下面部分放在底部,使它不会那么容易变软,上半部会先熟,下半部随后再熟,也就是说上半部分需要更多的时间来煮?,没错,就是这样,因为茄子头部的肉质比较紧密,好了,茄子切好了,这一碟茄子大概重1磅6盎司,现在就来蒸茄子,为了让烹饪时间快一点,把热水倒入锅中,再开大火来蒸,要蒸大概15分钟,蒸到茄子变软就可以了,当水沸腾后,才把茄子放入锅里,这样蒸的茄子就不会那么快变黑,在等待茄子蒸15分钟的时候,我们可以先切食材,我们要把2盎司的新鲜香菇,和3个小甜椒切成小块,这是Patreon会员发来的,你喜欢吃有肉还是无肉的?,我们平时家里煮都不会加入肉,Kat不喜欢吃猪肉,妈咪也不喜欢吃猪肉,所以我就不放肉,但绝大部分餐馆做的都会放肉 ,如果你想把肉放进这道菜里,爱吃猪肉的人,他们该怎么煮?,是很简单的,只要和配料一起炒熟后,再倒入酱汁就可以了,用玉米淀粉腌制吗?,这取决于你自己,因为用肉的份量很少,好的,嗯哼,我还想特别鸣谢所有,Patreon出色的支持者,以帮助使这段视频栩栩如生。,如果您喜欢我们的视频,并且有兴趣直接支持我们,请,访问patreon.com/madewithlau了解更多信息!,这道菜称 “茄子和蒜頭酱料”,所以我们要为这菜准备多一些蒜頭,我们还要把5瓣蒜頭,1/2盎司的姜,3片青葱,以及2片干辣椒,和另一个甜椒切成细末,你可以根据自己的喜好调整干辣椒的份量,这些所有成分都会列在我们的博客madewithlau.com,以及一步一步的说明和视频剪辑,以指导你在家里做这道菜,姜已经清洗过了,我们不需要刮去羌皮,只需把它切成碎块,为了更加方便下一步的烹饪,我爸爸把蘑菇块和甜椒放在一个盘子里,姜末、蒜末、辣椒、甜椒放在另一个盘子里,青葱放在第三个盘子里,好了,就这么多,全都准备好了,接下来,要准备我们的鱼香酱料,用生抽2汤匙、老抽1汤匙,蚝油2汤匙、醋2汤匙,红糖 3 汤匙、豆瓣酱 0.5 汤匙,玉米淀粉2茶匙、水4汤匙,你可加 1汤匙煮食厨酒,但也可以选择不加,如果您有饮食限制,可以吃素食蘑菇蚝油,是标准蚝油的绝佳替代品,,用牡蛎提取物制成。,还有一个叫Wok Mei的品牌,制成无麸质的蚝油,,但它仍然包含牡蛎提取物。,我们提供了购买两种调味料的链接,在我们的描述和博客中。,酱汁已经准备好了,让我们试试味道如何,这个酱最主要要够酸、甜、辣、咸,这个酱汁就应该是这样的味道,好的,酸和甜味都够了,这个茄子的做法是很简单,,就是蒸茄子,切食材,调好酱汁,把它蒸熟了,再倒入酱汁,这样煮就好了,现在茄子应该蒸好了,把盖掀开,如果茄子按起来是软软的就可以了,如果不够软,就再蒸长一点时间,这样就可以了,看到吗?,茄子摸起来是软的,就是熟了,鱼香茄子最重要是把茄子煮到软而不烂,那就完美了,看到吗?一块块的,顺便提及,因为我们是蒸茄子,所以茄子的表皮看起来没餐馆的那么鲜明的紫色,大家要注意啊,我们不是用油炸,而是把茄子蒸煮,另外,盘子里也会有水,记得把它倒出来,现在,我们煮这些食材,接下来,我们要把锅里的水倒掉,擦干后,用大火重新加热几分钟,直到300-350华氏度左右,然后,我们会加入大约2茶匙的玉米油,并让它加热,直到它微微发光,或表面形成波纹,先把辣椒炒香,蒜和姜一起倒入爆香,辣椒籽,可根据你的喜好添加辣椒,让所有的东西都煮30-45秒,以使释放香气,然后我们将加入一些蘑菇,你也可以选择加入一些青葱,让所有的东西煮20-30秒,再加入小甜椒,加入小甜椒后,让所有的东西一起煮一分钟左右,这期间要不断地搅动锅子,当所有的东西都煮成这样的时候,就是时候可以倒入酱料了,煮酱汁直到开始沸腾,然后把茄子放进去,就完成了,闻到了吗?!,先试下味道如何,酱汁开始沸腾后倒入茄子,将茄子与酱汁混合约60-90秒,好,试试茄子的味道,好吃吗?,来,试试看吧,美味吗?,嗯哼,哇!,很好吃吧?,现在再加入麻油,一茶匙就够了,好,上碟,好了,最后把酱汁浇在上面,今天的鱼香茄子就完成了,看到吧?是没有肉的!,可以吃了,搞派对吗?芋头糕和萝卜糕,我的天啊!哇!,啊!鸿仔!,你为什么那么多手多脚啊?,好了!,哦耶,芋头糕和萝卜糕,所有的糕,哇!这让我真的真的很饿,吃饭,鱼香茄子,干杯,真好吃!,我想他也想要一些,我的天啊! 太好吃了!,真不错,好吃吗?,- 嗯哼 - 好吃极了,这个鱼香酱呢,煮什么都适合的,儿子,豆腐啊,或者是其它的菜谱都可以用,先解释多些有关鱼香酱吧,鱼香酱是带有鱼的味道,很久以前,这个酱是有加入鱼的,但是现在改了,它的风味定义是: 酸,甜,辣,咸,4种的味道都会出现在这酱汁里,一定要有足够的甜味和酸味,辣味,可以取决于你个人喜好选择,这就是它的全部特点,四川人最喜欢吃这个酱了,现在这个酱流行到全世界都在吃了,在美国的每一间餐馆都有这个鱼香酱,你在中国有没有吃过这个?,没有,我们有吃过茄子,但是,鱼香酱只是来到美国后才有偿试的,我们以前的饮食,是相对简单朴素的,来到美国后,我们有比较多机会在餐馆吃饭,就此可以经常吃到鱼香茄子了,但是我就觉得餐馆… 要怎么说呢?,毫无疑问,餐馆的这道菜是很美味的,但是餐馆做的,是比较油腻,还有,在家里,看着我,我可以像这样,一块一块夹起来,但在餐馆里,我们通常会用勺子,是啊,餐馆都是这样的,它已经变成糊状了,我们经常吃这个吧?,我们是不想,总是用大锅油来炸茄子,然后再放上酱汁,对吧,用蒸的方法就简单多了,让爷爷抱你,你在中国有没有种…,呃,茄子用广东话怎么说?,矮瓜,有,它们是否容易种植?,呃,是不会很难的,对于种植物,只要你照顾得好它,就会结出多果实,鸿仔,就像养育孩子一样,只要你肯用心努力,你的孩子将来会更有教养,♪笑声♪,种植物就与养育小孩同样,就像养儿子一样,♪笑声♪,很多人问到,当你在买茄子的时候,该如何挑选好的茄子呢?,在市场上,首先,我总是会看颜色,茄子要有鲜艳的颜色,这个很光亮,而另一个则是暗色—些,你看看这里,它已经在变色,变得更干了,我总是会选明亮及带有光泽的,第二,我每次挑选时都会做这个动作,如果是有弹性的,那就好,如果是僵硬的,那我就不选了,爸爸还教了我一件事,就是要选纤细的茄子,不要选体型大的,有点这些瑕疵呢?你在乎吗?,不会,我们不在乎这个。,但如果表面有皱纹,就显示茄子脱水了,茄子的表皮会有很多皱纹,是个旧茄子(经是存放太久),噢,就像这个茄子,它还是保持好的,只是这个部分胀了,开始老化,这一条茄子就没那一条那么好了,这一条呢,就没那么好了,而这两条还很好,它们的表面很平滑,没有肿胀,非常纤细,这样就是漂亮的茄子,知道吗?,那长度呢?,有长有短,但是只要表面平滑就是好的茄子了,我去市场的时候...,长度不是问题,我最喜欢选这样纤细苗条的,不喜欢那种粗的,是的,爸爸不喜欢那些又大又粗的茄子,哦,我还以为越粗越好呢,我喜欢选那些又小又细的,不,不,很多人都想知道,可以用其他种类的茄子来做这道菜吗?,美国种类茄子都是特别大的,很像灯笼这样的,那种可不可以啊?,是可以的,只需中间结籽的部分要切除掉多—些,中间结种子的这一部分,多结籽要多割,少结籽要少割,好的,明白了,看到吗?,结籽就在这里,好的,这样的方法煮,它就不会烂,你还需要刨掉一点茄子的皮,因为美国茄子的皮会比较厚和比较硬,请不要把皮全部都削掉啊,只是要在这里刨一点,那里刨一点,不是全部,口感不一样,这个会比较硬,对于美国的茄子,很多时候都会给它加盐,为了让它不那么苦涩,需要用盐来去除苦味吗?,茄子是不会含有苦味的,加入盐只会把它弄得更干,盐可以帮助去除水分,不能做到改变味道的作用,我从来都没这样做,好不好吃?你们觉得好不好吃?,好吃啊,你觉得好吃吗?,♪笑声♪,如果好吃,就不需要加盐啊,是不是?,我们这里有这么一个说法,各师各法,什么意思呢?,如果你的师父是这样做的,那你就跟随你师父的做法,你不需跟着我的做法,而是跟随自己的师傅,这就叫“各师各法”,对我来说,我不会在茄子里放盐的,顺便说一下,几百年前就茄子加盐的做法了,那时的茄子更苦,如今,盐渍对苦味并没有什么明显的影响,因为现在的茄子经过不断的繁殖,品种已经没那么苦了。,然而,如果你是油炸它,盐渍茄子会因渗透,而去除一些多余的水分,盐分也有助于分解一些纤维,使口感更加细腻,在这道菜里,我爸追求的是稍微硬一点的口感,如果你想寻找更像餐馆风格的奶油口感,请查看Kenji's 的视频,他在那里详细介绍了许多细节,关于他的过程,渗透,和他自己鱼香茄子的配方,爸爸总是说, 煮好的茄子应该是软而不烂,中文就是 “软” 而不 “烂”,我煮的这些很软,是吗?,是完全不烂,也很美味,好了,我们有五个人问,如何让茄子不变色?,呃,我不能教你这个技能,如果你是用很高温的油来炸,它就能保留住紫色的颜色,如果你蒸它,就不会留着它紫色的外表,这就是两个方法之差,我觉得如果你想吃得健康一点,在家里用蒸的方法就好了,没必要一定要保留住紫色,重要的是,既健康又好吃就好了,你以前在餐馆做它时,是不是将它油炸?,我们肯定都是用油炸所有的茄子,是的,所有餐馆都是用油炸的方式,用华氏400度的油来炸,是能极其快速地炸好它 ml f,20-30秒就熟了,然后,将茄子放进—个大水锅,目的是,在将茄子再煮之前,用水去除茄子的—些炸油,把酱汁都煮好后,再加入炸好的茄子,炒一炒就能出菜了,餐馆是做得很快的,如果用蒸的,但也想要保留颜色,你可以加入老抽,是的,我可以告诉你,还有个最简单的方法,用微波炉,最简单就是用微波炉来加热它,10分钟,蒸的整个过程大概20分钟才熟,是很快的,适合于不想用蒸煮方法的年轻人使用,茄子切好了,放在盘子,再加上盖,微波炉只要加热十分钟就好了,这其实是我们最常见的问题,怎样才能做到不会煮过头呢?,如何才能获得完美的口感?,是—定不能把它煮太长的时间,像

BETTER THAN TAKEOUT – Sesame Chicken Recipe

BETTER THAN TAKEOUT – Sesame Chicken Recipe

Haai almal.,Welkom by sop top resepte vandag maak ons ​​sesam hoender.,Almal hou van hierdie klein krakerige neutagtige happies hoender.,Dit is baie goed.,Vandag wil ek jou wys hoe om dit beter te maak as jou plaaslike wegneemete.,Ag, moenie vergeet om my te kyk tot aan die einde van hierdie video,nie, want ek gaan 'n bietjie inligting opdateer oor hierdie wok wat ek wil verkoop.,Goed, kom ons begin.,Ek het 'n bietjie beenlose en vel-op hoenderboud gekry.,Sny hulle in stukke van een duim grootte.,Ek verkies donker vleis wanneer ek gebraaide hoender maak.,Dit gee jou 'n sappiger en sagter resultaat en ja, jy kan hoenderborsie gebruik as jy wil.,Marineer dit met een teelepel gerasperde knoffel,,een en 'n halwe teelepel sojasous,,'n halwe teelepel sout, ',n bietjie swartpeper na smaak, ',n bietjie koeksoda om die vleis sag te maak,,een eierwit,en 'n halwe eetlepel stysel mieliestysel.,Aartappel- of patatsstysel,,hulle werk almal afhangende van wat jy later vir die deklaag gaan gebruik.,Meng alles tot goed gemeng.,Bedek dit en laat dit vir 40 minute sit.,Terwyl ons wag, laat ons die deklaag voorberei.,Ek het verskillende bestanddele daarvoor getoets.,Ek het uitgevind dat die gebruik van patatsstysel die brosste sesamhoender maak.,Dit is wat ek gebruik.,Die meeste Oosterse markte sal dit dra.,Jy kan ook aartappelstysel of mieliestysel gebruik.,Hulle sal vir jou 'n soortgelyke resultaat gee,. Behalwe vir die bestanddeel, sal ek jou 'n unieke metode wys om jou sesamhoender ekstra krakerig te maak.,Pluis die stysel 'n bietjie.,Kry 'n spuitbottel - smeer 'n klein bietjie water 'n paar keer liggies in die stysel.,Van die stysel sal saamklonter en 'n paar klein balletjies skep.,Jy wag net vir 10 sekondes om dit te laat stol en gebruik die klitser om dit te roer.,Spuit dan nog water, wag nog 10 sekondes en roer dit weer.,Doen dit altesaam drie keer.,Daarna, as jy aan die stysel raak, kan jy daardie klein knoppe voel,wat 'n bietjie ekstra krakerigheid aan die hoender sal gee.,Miskien het sommige van julle nog nooit van hierdie metode gehoor nie.,Probeer dit en jy sal verras wees.,Kry 'n groot houer en gooi die helfte van die stysel daarin.,Versprei dit uit.,Voeg die hoender by.,Moenie die hoender op een slag byvoeg nie, anders sal dit aan mekaar vassit.,Probeer om hulle stukkie vir stukkie te skei.,Bedek die vleis met die ander helfte van die stysel.,Sit die deksel op en skud vir 'n paar minute.,Al die hoenderstukke moet eweredig met stysel bedek wees.,Pluk die vleis uit en skud al die oortollige stysel af.,Ek verhit die olie reeds tot 380 grade Fahrenheit (verhit dit asseblief tot 380F, nie 300F nie),Voeg die hoender stukkie vir stukkie by sodat hulle nie aan mekaar vassit nie.,Moenie die pan druk nie, want dit loop maklik oor.,Braai hulle in sarsies as jy moet.,Veiligheid is die belangrikste.,Die temperatuur is hoog.,In minder as twee minute kan jy voel dat die oppervlak krakerig,word en die kleur effens geel word.,Haal hulle op hierdie stadium uit, dan gaan ons die tweede bondel braai.,Voor dit wil jy dalk al daardie klein stukkies uitvis.,Dit is opsioneel, maar dit beïnvloed wel die kwaliteit van die olie.,Hou die temperatuur by 380 grade Fahrenheit en braai die tweede bondel hoender.,Sodra jy klaar is,,laat al die hoender vir sowat 15 minute rus en ons gaan die hoender dubbelbraai.,Dubbelbraai sal die krakerigheid stabiliseer,sodat dit langer hou, want aan die einde sal ons die hoender met 'n glanssous bedek.,As jy dit nie dubbelbraai nie, is die hoender dalk nie krakerig terwyl dit bedien word nie.,Jy hou net die kleur dop.,Oor twee of drie minute sal dit daardie pragtige goue kleur bereik.,Haal hulle uit en sit dit eenkant.,Volgende gaan ons die sous maak.,Voeg drie eetlepels bruinsuiker by,,Twee eetlepels vloeibare heuning,,Twee en 'n halwe eetlepels sojasous,,Twee en 'n halwe eetlepels ketchup,Drie eetlepels water,Een eetlepel asyn,Meng dit tot goed gemeng sit jou wok op die stoof en gooi al die sous in.,Daar is 'n bietjie suiker wat in die bodem van die bak gesink is.,Maak seker dat jy dit skoonmaak.,Hou aan om die sous oor medium hitte te roer.,Bring dit tot kookpunt en gooi bietjie styselwater in om die sous te verdik.,Dit is net 2 tl aartappelstysel gemeng met 2 tl water.,Hou aan roer totdat dit 'n dun strooptekstuur bereik.,Plaas die hoender terug in die wok,saam met 'n druppel sesamolie en een en 'n half eetlepels geroosterde sesamsaad.,Gooi alles totdat die hoender mooi bedek is.,Haal hulle uit.,Ek het 'n bietjie gekapte skulp bo-oor as 'n garnering gestrooi.,Dit is wonderlik om bo-op witrys voor te sit.,Kyk net hierna.,Moenie vir my sê dat jy nie kwyl nie.,Ek is mal oor kos wat blink lyk.,As dit krakerig is, sal dit die beste ding wees wat ek kan voorstel en hierna luister.,dit is so krakerig.,Niks is meer bevredigend as dit nie.,Jy kan regtig die sesam proe – baie lekker neuterig.,Om eerlik te wees, die eerste keer wat ek van sesamhoender gehoor het, het ek gedink nee,,Chinese mense eet nie sesamhoende

Another Super Easy Chinese Chicken w/ Onions in Oyster Sauce 洋葱蚝油烧鸡 Quick Chinese Stir Fry Recipe

Another Super Easy Chinese Chicken w/ Onions in Oyster Sauce 洋葱蚝油烧鸡 Quick Chinese Stir Fry Recipe

hi and welcome to spice and pans,today we'll be cooking stir-fried,chicken with onion and oyster sauce so,let's start cooking,now we're going to fry the chicken heat,up a pan add in just a little bit of oil,i'm using a non-stick pan over here so,i'm not adding in too much of oil,once the oil has heated up,add in chicken,i'm using over here,one boneless chicken thai approximately,230 grams kind two pieces like this,we do not need to marinate the chicken,because this dish comes with some sauce,don't move the chicken first we want to,brown the chicken on all sides just let,them pan fry for a minute or two now,we'll turn it to the other side,now all this while i'm using medium heat,you can do the same this is how we want,it to be a little bit brown we'll do the,same for each side,now that the chicken has brown you add,in two pieces of red onion kind of,pieces like this put it in,if you like your dish should be a little,spicy you can add in some dried chili,i've soaked two pieces of dried chili,just mix it around,fry this for a minute or two we just,want the onions to soften a bit now,we'll add in four cloves of garlic,sliced very creamy like this,make sure that your onion has softened,or become translucent like this before,you add in the garlic i'll be adding in,also two pieces of spring onion,putting in the fried stem part first cut,into pieces like this,just mix it around,very beautiful dish,now we're adding our seasoning one,tablespoon of oyster sauce,one tablespoon of dark soy sauce,and one tablespoon of soy sauce,mix it around,we'll now add in one teaspoon of sugar,same thing we'll mix this around,now we'll add in four tablespoon of,chinese rice wine if you do not take,alcohol then you can just change this to,water it's fine,smells really really good,this is almost ready add in a few dashes,of white pepper,and now all we need to do is thicken,this up with cornstarch solution,just mix it around,give this a mix,and add in the rest of the spring onion,time to have our lunch,and now the dish is done let's have a,taste,the chicken is cooked just nice you can,feel a little bite on the chicken the,sauce is really really really fantastic,i think this goes best with steamed rice,so ladies and gentlemen i hope you like,our video click like on our video and do,subscribe to our channel thank you for,watching,you

广东江门古井烧鹅,泥炉古法烧制,皮薄金黄酥脆,阿星吃江门腊肠Cantonese Cuisine Gujing Roast Goose in Jiangmen

广东江门古井烧鹅,泥炉古法烧制,皮薄金黄酥脆,阿星吃江门腊肠Cantonese Cuisine Gujing Roast Goose in Jiangmen

Hello everyone, I am Axing,Axing is now in Xinhui, Guangdong,Xinhui now belongs to a district in Jiangmen,We have ended our food tour in Liuzhou, Guangxi,Came to Guangdong from Guangxi,Because I don't want to be an old cousin from Guangxi anymore,I want to be a handsome boy in Guangdong,The location where I am now is Yamen Village,This area can be said to be an ancient battlefield,because a thousand years ago,The Yuan Army and the Song Army are fighting here,This battle is called the Battle of Yashan,it looks like a river,Why is it called a naval battle?,just because of going forward,no need to drive,20 minutes by bicycle or walk is the sea,Because this is the mouth of the sea,This battle can be said to be very tragic,many people died,There are many ancient shipwrecks down here,This is the Yamen Ancient Fort,or the relics of the past,In this battle, the Yuan army won the Song army,Prime Minister Lu Xiufu embraces the little emperor who is only 8 years old,Zhao Bing,Just jumped down from the opposite cliff,Since then, the Southern Song Dynasty has perished,Why is it called Yashan Sea Battle?,There is a cliff opposite,Why did Axing come here before eating delicious food?,Why introduce this history?,It's because of the delicacy we will eat today,It has something to do with this naval battle,Gujing Roast Goose,It is because after this naval battle is over,The Southern Song Dynasty perished,All the ministers in the palace fled in all directions,Some people came all the way down here,One of them is the royal cook who cooks the imperial meal,He brought over the technique of making roast duck from the palace,he came here and found no suitable ducks,And people here prefer to eat goose,Over time, it developed into roast goose,Roast goose is also a very classic dish in Cantonese cuisine,now there is a street,A street called Gujing Roast Goose,Let's go to this street and have a taste,go,Now I have come to Gujing Town,This is the birthplace of Gujing Roast Goose,Everyone look at the word of Gujing,You will think of the Shenjing Roast Goose in Guangzhou or Hong Kong,because there are wells,But whether it is the deep well in Guangzhou or the deep well in Hong Kong,None of them have a long history like the ancient wells here,because it's written,700 years ago,good guy,This sentence came out, more than 700 years ago,It also proves the origin of the whole Guangdong Roast Goose,it might be here,when you drive to this intersection,When you see a big roast goose,you came to the right place,This street is called Tiancheng Street,It's Roast Goose Street,There's a small stall here,and sculpture,what does this mean,It was selling roast goose in ancient times,That's how it's sold along the street,it's a stall,they used to bake it at home,Then take it to the street to sell,Hanging plump roast goose,how to shout,south to north,American and Hong Kong,walk around and have a look,Don't eat noodles all day,Come and taste the roast goose,You don't want to spend dozens of dollars,When can you become an entrepreneur,just kidding,Surely it wasn't like that before,sir, you are here,I haven't seen you for a while,Freshly baked roast goose,cheap and delicious,It doesn't matter whether you buy it or not,Mainly understand new products,Look how vivid this sculpture is,two little grandchildren,Grandpa brought them to buy roast goose,What does this expression mean?,Grandpa, this roast goose is so pretty,If you look at this kid, he is obviously dissatisfied,This roast goose is not good,not roast well,I was walking on the street and saw many roast goose restaurants,But only two brands,One is Pingxiang,this Pingxiang, that Pingxiang,all kinds of Pingxiang,Another is Hengyi,What is this Pingxiang?,It's a big family,are brothers, sisters, relatives,various restaurants,Pingxiang,Hengyi has only one restaurant,no matter which restaurant,As long as the restaurant on Roast Goose Street,must be delicious,Each has its own characteristics,everyone has their own preferences,Which one should I eat today?,This is it,Jin Pingxiang,It is more popular locally,come and taste,This is the shop,Jin Pingxiang,There are also cured duck, sausage and various kinds of cured meat,this is roast goose,I see some stars,Hong Kong stars come here to eat,What Zhang Xueyou, Liu Dehua, Guo Fucheng,never been,they want to come,Tell Axing in the group chat,you go eat,so I will try it today,what sausage is this,liver sausage,duck liver sausage,right,local specialties,This is Cantonese sausage,this sausage,try it later,All kinds of cured meat and cured duck,You can smell the aroma here,Let's go to the kitchen to have a look,This is the place where the roast goose is roasted in the ancient way,two large tandoors,firewood underneath,The firewood is also particular,It's lychee wood,It's all lychee wood,Why use lychee wood?,One is that the fire is stronger and lasts longer,Another thing is that it has this fruity aroma of lychee wood,According to my search on the Internet, these lychee wood,al

Traditional Chinese Foods - Top 15 Traditional Ancient Chinese Foods By Traditional Dishes

Traditional Chinese Foods - Top 15 Traditional Ancient Chinese Foods By Traditional Dishes

15 traditional chinese foods you cannot,mississippi,you probably know that the chinese food,from your go-to takeout spot isn't,actually traditional chinese food,being the world's most populous country,chinese has an array of authentic,cuisine that is incredibly varied and,vastly different from one region to,another,that means expanding your palette to the,world of traditional chinese food can be,overwhelming if you don't know where to,start,the following are 15 of the most popular,dishes you've got to try,one fried rice rice is a staple in,chinese cuisine,chinese fried rice is a complete meal,that feeds the entire family,the combination of ingredients can be,anything from protein,chicken pork shrimp to vegetables,carrots,mixed vegetables it's a wholesome meal,for dinner,it also happens to be simple and quick,to make at home for the best fried rice,leftover rice will be best 2.,peaking duck personally i think peking,duck is the best way to eat duck,crispy roasted duck sliced into,bite-sized pieces,rolled up in a wrapper with salad and,hoisin sauce,peking duck is seasoned dry for 24 hours,and cooked in an open-air oven called,the hung oven,so it's not something you can really,replicate at home but it is something we,recommend seeking out at a traditional,chinese restaurant,it's traditionally carved and served in,three courses,skin and bones in the form of broth with,sites like cucumbers,bean sauce and pancakes 3. stinky tofu,the name kind of says it all stinky tofu,is fermented tofu with a strong odor,and it's said that the stronger it,smells the better it tastes tofu is,brined in a mixture of fermented milk,vegetables meat and aromatics before,fermenting for up to several months,kind of like cheese its preparation,depends on the region,but it can be served cold steamed stewed,or deep fried with chili and soy sauces,on the side,4. chow mein other than rice,noodles are a mainstay in chinese,cooking just like with fried rice,there are endless variations on chow,mein for busy parents,this is an easy dish to make for the,entire family,and if you can't find traditional,chinese egg noodles or chow mein noodles,you can use cooked spaghetti to make the,dish instead,5. kanji kanji or rice porridge is a,nourishing,easy to digest meal particularly for,breakfast,kings differ from region to region some,are thick,some are watery and some are made with,grains other than rice,it can be savory or sweet topped with,meat tofu,vegetables ginger boiled eggs and soy,sauce or mung beans and sugar,and since it's ultra comforting kanji is,also considered food therapy for when,you're sick,6. chinese hamburger a pita-like bun,filled with tender braised pork is,decidedly not what we ever thought of as,a hamburger,but it's delicious nonetheless the,street food originates from shanxi in,northwest china,the meat contains over 20 spices and,seasonings and since it's been around,since the qin dynasty,some would argue that it's the original,hamburger 7.,scallion pancakes no maple syrup here,these savory pancakes are more like a,supremely chewy flatbread with bits of,scallion and oil mixed throughout the,dough they're served as street food in,restaurants and fresh or frozen in,supermarkets,and since they're pan-fried they have,the ideal balance of crispy edges and,soft insides,8. kung pao chicken this is probably the,most well-known,chinese chicken dish outside of china,it's also an authentic and traditional,dish that you can find in many,restaurants in china,the spicy stir-fried chicken dish,originates from the sichuan province of,southwestern china,and while you've probably had the,westernized version the real thing is,fragrant,spicy and a little bit mouth-numbing,thanks to szechuan peppercorns,9. buzzy there are two types of bazi,i were bao,both are a bread like dumpling filled,with everything from meat to veggies to,bean paste,depending on the type and where they,were made they're usually steamed,which makes the buns delightfully,squishy and soft and served with dipping,sauces like soy sauce,vinegar sesame oil and chili pastes,10. mapo tofu maybe you've heard of or,even tried mapo tofu,but westernized versions of the,sichuanese tofu fermented bean paste,dish are usually much less spicy than,their traditional counterpart,which is laden with chili oil and,sichuan peppercorns,fun fact the literal translation of the,name is pockmarked old woman's bean curd,thanks to origin stories that claim it,was invented by a,well pockmarked old woman it's got a,little bit of everything,textural contrast bold flavors and lots,of heat,11. char cue technically,charsie was a way to flavor and cook,barbecued meat specifically pork,it literally means fork roasted because,the cantonese dish is cooked on a skewer,in an oven or over a fire whether it's,pork loin,belly or butt the seasoning almost,always contains honey,five spice powder hoisin sauce soy sauce,and red fermented bean curd,which give it its signature red hue if,you're not already drooling,charsey can b

6 Chinese restaurant dishes you can make at home! ❤️ | #AtHome #WithMe | Marion's Kitchen

6 Chinese restaurant dishes you can make at home! ❤️ | #AtHome #WithMe | Marion's Kitchen

just look at that red peanutty porky,sauce,this is definitely the noodle soup you,guys need to know how to make,my version of shanghai hot sauce noodles,okay so you guys know me by now i like,all things noodle noodle soups spicy,porky all the good things this one,combines everything that's good about,those things into the one dish yay so,exciting,i love this one the savory porky topping,on this is like nothing else let's get,started on that savory porky topping,first of all now we want to start off,with a little bit of tofu i've got some,firm tofu here and i just want to cut,that in half,i find so much joy in slicing tofu i,don't know why it's just,pleasurable,now,across like this i want a nice sort of,small dice here,and now let's get into the wok,the defining character of this dish to,me is the beautiful sheen of bright red,chili oil that magically appears in this,sauce and you need to start off with,some oil to make that happen now some,ginger,some garlic,just want to give that enough time for,the garlic and ginger to start to become,really fragrant,and now add the peanuts,now i'm going to add in the pork,now here in thailand the fatty pork or,what i call the good stuff comes,standard um now if you're using a leaner,pork here just be aware you won't get as,much of that beautiful sort of red sheen,on the top of the soup at the end so you,might want to add a little bit more oil,now i want to let this pork sizzle away,so that we render out some of that good,fatty stuff that has all the flavor now,i need to add in the dough bentiang so,this is a bean and chili paste that,you're going to need to search out at an,asian grocer or have a look online but,this is what gives us the beautiful red,color and also the characteristic savory,salty umami flavor in this dish now i,know not all of you are going to be able,to get a hold of this so what you can do,is use korean gochujang paste at a pinch,it's going to be a slightly different,flavor it's going to give you a good,flavor nonetheless and that really,beautiful red color,now the real secret to cooking this dish,i think is being a little bit patient in,between adding the different ingredients,i really want the chili paste to kind of,cling to and really season that pork mix,before i add anything else so i'm going,to let that simmer away just a couple of,minutes,before i start adding extra bits and,pieces,okay so see how we've got that beautiful,red oil starting to collect in pools on,top of that yummy pork that's what we're,looking for,now i'm going to add some extra,seasoning here i've got some soy sauce,some sugar,and then i want to deglaze that pan with,a little bit of chinese shaoxing wine,you could leave the cooking wine out if,you want to,but i love the little bit of extra,flavor it gives now again allow that,pork to really take on all those,seasonings and the flavor and you'll be,able to smell as it cooks the cooking,wine aroma will start to dissipate,that's what i'm waiting for so now i'm,going to add in some chicken stock and,just a little bit to start with,and again let's let this pork do its,thing we're giving a lot of love to this,sauce guys but it's going to be totally,worth it in the end so let that simmer,for another three or four minutes until,the liquid has almost all but evaporated,all right so the one problem with this,dish is having to wait around for so,long when it smells so good,we're nearly there guys all right some,more chicken stock here,look at that color,so gorgeous,now i want to let this bubble away for,30 minutes to really develop all those,awesome flavors come back soon,so my pork is now a few minutes away i'm,gonna get my noodles done now i'm using,these chinese wheat noodles here,basically you're looking for a noodle,that's about the sort of thickness of,angel hair pasta,into some boiling water,now these don't take long to cook and,there is nothing worse than an,overcooked soggy strand of noodle,so,be vigilant,now when these are just tender i'm going,to pull them out,and then i don't always do this but i,quite like the flavor of sesame oil in,this dish so i'm gonna toss a little bit,of sesame oil in here,mix those noodles through and that's,gonna stop them from sticking together,as well,now these go straight into my serving,bowl,and now let's take a look at our,beautiful porky sauce you can see the,liquid here has reduced by about a third,which means we're getting some good,concentration there the flavor let me,just try,wow that is so good guys,oh,this is the kind of soup you need to be,eating regularly i think truly will make,you very happy now i'm going to,pop in my cubes of tofu now i like to,put one at the end because i don't want,them to sort of boil and disintegrate in,the soup as it cooks,i'm going to do a little bit of,adjusting here i'm going to add a little,bit more chili powder for my liking and,a pinch of salt,and now we're ready to get this good,stuff into a bowl,a little sprinkling of spring onion just,to finish everythi

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