When I watching the videos it's like I'm your student in great cooking class with a great teacher ! You explained the recipe very clearly and carefully. Thank you so much to sharing the videos !
Thanks. I've long shied away from dried Chinese sausages seen in Asian food stores, not really knowing what's in them and how it's been processed, shelf-life included . Now alas, I can make it myself, with your easy to follow instructions. I am more than happy to be able to include this delectable, popular ingredient to a lot of main dishes imaginable. It will surely lend it that essential ingredient, with its balance of savory salty-sweet flavor. Keep your splendid cooking ideas coming.
Homemade Sichuan Spicy and Numbing Sausage: ua-cam.com/video/fghPpLIewGg/v-deo.html These are the recipes that you can make if you have this Cantonese sausage Sticky rice dumpling recipe: ua-cam.com/video/xZ3QQxpgIs8/v-deo.html Taro cake recipe: ua-cam.com/video/ah1uhra2zfc/v-deo.html Zongzi recipe: ua-cam.com/video/VrbDvc2Aw40/v-deo.html Claypot rice recipe: ua-cam.com/video/rOiNlnc6Cz0/v-deo.html Sausage stir fry with snow peas: ua-cam.com/video/-50kfs0zWJM/v-deo.html CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there)
Thank You! I've been wanting this style of sausage for YEARS! You're an angel! I'm extremely GRATEFUL! I've seen it made with spiced alcohol.. I'm going to be making this with your recipe & with spiced alcohol when it's ready! once again I'm extremely Grateful for this video!
I've been wanting to make wind-dried sausage myself for a while. I haven't because I thought I needed a sausage grinder, but this seems much more manageable. My butcher might even be willing to sell me sausage casings. This should be a fun project.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Thanks so much! We used to get this made at home every winter.since i was a little kid,never noted the ingredients. Miss having these so much! Will definitely make at home ☺☺
Yes Mandy! Definitely worth the effort. It looks so easy to make. This is amazing. I love this type of sausage. It's such a simple, pure food ingredients recipe. Thank for your videos.
I love your channel I'm learning so much! My friends keep check my garbage bags looking for take out containers, lol Your making me look like a professional chef thank you!
My friend moved to new york with her family.Now i miss all of the feast on chinese holidays.thank you for this because i love these sausages.now i can make my own.so glad i subscribed to youre channel.
along with what others are saying, your recipes are really interesting. you are a very good and competent teacher. i really enjoy your channel. and congrats on 100k!
I had been binge watching your cooking show! I made some yummy General Tso chicken tonight following your recipe. It was a hit even to my picky eaters!
Fantastic! I have been eating Lap Cheong since I was a child(My Grandmother was Chinese) It is VERY expensive to buy here in Australia..and getting smaller every year... I would love to make it..Thank you so much .I have found your channel, it's very good ..Cheers from down under..
Thank you. I like the way you make it. This sausage is the same as in my country, Myanmar. Mostly Burmese Chinese make sausage and It is the same way as you, Southern Chinese, I think. I will try in your way. I like chop(cut) than grounded too. However, the most challenging part would be dehydrating, drying part, I think.
Years back when I was very young, my friend's Father own a Chinese sausage making factory, the way they make the sausages is so much complicated and have to put the sausage in some sort of heater room/chamber and have to keep watch.In your video it seem like making sausage so much easier and don't have to put it in the heater room for drying. Will try making some when my sausage stuffer arrive.
i really want a say thanks to you. i am korean who i worked in Amercia. i never ever find these sausage in souhth Korea. however, i found it. thank you i will try this as soon as possible.
Thanks for this recipe, which I will try instead of my usual one. And thanks for converting gms into Tb and tsp - that's especially helpful. Also tip about high alcohol - I've been using xiaoxing which is too weak. I'm gonna try using vodka this time, since it has no taste.
I'll echo what many others are saying - you are exceptionally talented! Not only in your cooking, but in your presentation, your organization, and your diligence in assembling such complete videos. You should really consider reaching out to marketing companies who specialize in growing UA-cam channels, perhaps some companies that specialize in food news and publications (Eater, Bon Apetit, even Tasty). Maybe reach out to extremely popular youtube channels for a collaboration video (GoodMythicalMorning, RosannaPansino, BuzzFeed, etc...) to really get increased attention to your brand. It's something to at least think about given how much time and energy you invest in these videos and how much you've grown on your own. Good luck!
A must try for me. I will make this recipe for my Cantonese family for a Christmas gift. All the correct ingredients are easy for me to get here in Sacramento, California at the Asian market. Thank you so much for sharing.
ITS FUCKING AMAZING. it's used like a "raisin", sparingly in like chow mein. you slice a small piece and you add it to stir fry noodles or fried rice and you'll crave for more.
hi one of the things I most want to try and make,,, seams you can do so much with sausages...I love the way you show everything from start to finish...so much hard work but you only get out of food what you put in ....you show the old way ...very good ... many thanks for video
Hey, SUR! I am very thankful for this recipe. You are so amazing. Now I can use sausages that I prepared myself, knowing everything that went into them. Will the final product look awful if I don't use any coloring agent? In my place, the only natural coloring I can use is anatto seeds. Thank you y que Dios te bendiga😊
This is an amazing recipe. I love Chinese sausage but I live far away from a Chinese community and thought that I would never be able to make it myself at home. You have taken the mystery out of it for us thank you so much.
Another great video. Your instruction is very good. This would be perfect to be a Public Broadcasting cooking show. You should contact your local PBS station.
Nice recipe, for some reason I thought they put Chinese five spice in the seasonings for the sausage. I thought star anise was a thing with Chinese sausages.
Thank you for sharing a wonderful part of your culture with us 🙂😊🤗 I really appreciate it. I can't wait to try and make this myself. It looks very delicious
When I make my sausages, I sometimes use red food dye for coloring (FD&C Red 40). Also, I usually use either Everclear 190 proof grain alcohol or pure 200 proof food-grade ethanol in the mix.
First time to watch. You are very precise and clear. I have all the equipment to make sausage. I will try this. I love Chinese sausage but can't seem to get it right.
I just made this recipe, they came out spectacular; They look like the ones sold in Asian stores and taste great. Everyone liked them.
When I watching the videos it's like I'm your student in great cooking class with a great teacher ! You explained the recipe very clearly and carefully. Thank you so much to sharing the videos !
Thanks. I've long shied away from dried Chinese sausages seen in Asian food stores, not really knowing what's in them and how it's been processed, shelf-life included . Now alas, I can make it myself, with your easy to follow instructions. I am more than happy to be able to include this delectable, popular ingredient to a lot of main dishes imaginable. It will surely lend it that essential ingredient, with its balance of savory salty-sweet flavor. Keep your splendid cooking ideas coming.
Always love your shows.
Honest and authentic. Thank you
seriously, you are so clear that even a little kid will understand every single step, you are revealing top cheff secrets i will try this
Homemade Sichuan Spicy and Numbing Sausage: ua-cam.com/video/fghPpLIewGg/v-deo.html
These are the recipes that you can make if you have this Cantonese sausage
Sticky rice dumpling recipe: ua-cam.com/video/xZ3QQxpgIs8/v-deo.html
Taro cake recipe: ua-cam.com/video/ah1uhra2zfc/v-deo.html
Zongzi recipe: ua-cam.com/video/VrbDvc2Aw40/v-deo.html
Claypot rice recipe: ua-cam.com/video/rOiNlnc6Cz0/v-deo.html
Sausage stir fry with snow peas: ua-cam.com/video/-50kfs0zWJM/v-deo.html
CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
(I share ingredients and recommended products there)
I love that you don’t use nitrates like the others.. I will definitely use your recipe!
You are right, in supermarket shelves 100 per cent they are used nitrate for longer expires. Avoid nitrate
Thank You! I've been wanting this style of sausage for YEARS! You're an angel! I'm extremely GRATEFUL! I've seen it made with spiced alcohol.. I'm going to be making this with your recipe & with spiced alcohol when it's ready! once again I'm extremely Grateful for this video!
Thank you so much for sharing for explaining this so thoroughly! With the pandemic, I definitely have the time to slice 2kg of pork.
Yay! Finally a good Chinese sausage making video. You took out the difficulty (and any questions I had) in sausage making. Thank you for sharing.
I've been wanting to make wind-dried sausage myself for a while. I haven't because I thought I needed a sausage grinder, but this seems much more manageable. My butcher might even be willing to sell me sausage casings. This should be a fun project.
And tasty 😛😋
get casings from amazon.
I'm so excited to try this! Plus, I love how it does not require nitrites.
I love sausage alot
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Thanks so much! We used to get this made at home every winter.since i was a little kid,never noted the ingredients. Miss having these so much! Will definitely make at home ☺☺
I think you are wonderful. Please keep up the excellent content. Do not ever give up.
Yeay!! I've been waiting for this recipe for years... Thank you Mandy!
Yes Mandy!
Definitely worth the effort. It looks so easy to make. This is amazing. I love this type of sausage. It's such a simple, pure food ingredients recipe.
Thank for your videos.
I love your channel I'm learning so much! My friends keep check my garbage bags looking for take out containers, lol Your making me look like a professional chef thank you!
How to make chinese sausage casing
@@alexmatt7608 ???
Wow, you took the mystery out of this amazing sausage. It looks so easy, I must try this soon!!
My friend moved to new york with her family.Now i miss all of the feast on chinese holidays.thank you for this because i love these sausages.now i can make my own.so glad i subscribed to youre channel.
along with what others are saying, your recipes are really interesting. you are a very good and competent teacher. i really enjoy your channel. and congrats on 100k!
I have been thinking about making these for so long, now I am inspired to finally get round to doing it. Great video!
Did you ever make the lap cheung sausage?
I had been binge watching your cooking show! I made some yummy General Tso chicken tonight following your recipe. It was a hit even to my picky eaters!
Fachong is one of the best (half) dried sauages. Well done Mandy
You articulate superbly for those whose forte doesn't lie in the culinary arts. Thank you, indeed.
Fantastic! I have been eating Lap Cheong since I was a child(My Grandmother was Chinese) It is VERY expensive to buy here in Australia..and getting smaller every year... I would love to make it..Thank you so much .I have found your channel, it's very good ..Cheers from down under..
Thank you. I like the way you make it. This sausage is the same as in my country, Myanmar. Mostly Burmese Chinese make sausage and It is the same way as you, Southern Chinese, I think. I will try in your way. I like chop(cut) than grounded too. However, the most challenging part would be dehydrating, drying part, I think.
I love watching all your videos, you are so good, giving the link to buy the ingredients and equipment is a real help, thank you so much !
I been dry curing sausages and wanted to try something new. Love this thanks so muchh!!
Years back when I was very young, my friend's Father own a Chinese sausage making factory, the way they make the sausages is so much complicated and have to put the sausage in some sort of heater room/chamber and have to keep watch.In your video it seem like making sausage so much easier and don't have to put it in the heater room for drying. Will try making some when my sausage stuffer arrive.
Amazing!! You are very talented. Thank you for sharing!
Bonjour,
Bravo ! Votre recette me rappelle celle de mon père.
Merci beaucoup pour cette vidéo ❤
i really want a say thanks to you. i am korean who i worked in Amercia. i never ever find these sausage in souhth Korea. however, i found it. thank you i will try this as soon as possible.
Please print a cooking book! You are amazing!
Amazing job, you are very talented.
Keep up the great work you are the best chanel for Chinese food love your recipes 🌹😁
This is a very special recipe, thank you so much 🙏
I love to eat this when I was in hongkong.thanks for sharing
You are the best teacher Mandy
Thank you so much! Can't wait to give this a try! Love how well you explain and walk us through your recipe! I'm a big fan!
Thanks for this recipe, which I will try instead of my usual one. And thanks for converting gms into Tb and tsp - that's especially helpful. Also tip about high alcohol - I've been using xiaoxing which is too weak. I'm gonna try using vodka this time, since it has no taste.
I will second that request
I'll echo what many others are saying - you are exceptionally talented! Not only in your cooking, but in your presentation, your organization, and your diligence in assembling such complete videos. You should really consider reaching out to marketing companies who specialize in growing UA-cam channels, perhaps some companies that specialize in food news and publications (Eater, Bon Apetit, even Tasty). Maybe reach out to extremely popular youtube channels for a collaboration video (GoodMythicalMorning, RosannaPansino, BuzzFeed, etc...) to really get increased attention to your brand. It's something to at least think about given how much time and energy you invest in these videos and how much you've grown on your own. Good luck!
Lllnnlll l
I think we, her viewers, can start by mentioning her in the comments on those channels for them to collaborate.
Strongly agree! Love your beautiful smile too, Mandy. Greetings from Malaysia 🇲🇾.
A must try for me. I will make this recipe for my Cantonese family for a Christmas gift. All the correct ingredients are easy for me to get here in Sacramento, California at the Asian market. Thank you so much for sharing.
hi i love your channel ❤️ such a life saver since i married a chinese guy.. i will support you all the way. 👍🏻👍🏻👍🏻❤️
Love seeing cantonese style food! Such a great channel!
what a wonderful and careful description! I will try this myself soon. Thank you.
My wife is chinese. Chan.
This is very very good.
You put on a lot of hard work to make this video.
You are very good in explaining everything. Very detailed information. Thank you so much!
Little by little watching all your videos and trying out your exceptionally well explained recipes, thank you!!!!!!!!!!!!!
This video makes me so hungry, two months ago I had a home-cooked Chinese meal and the sausage was incredible.
Wow Mandy I never saw those ever your so creative hun notification gang🙋🙋🙋
In my hometown, people usually add five spices as seasoning for extra fragrant ^^
THANK YOU❗
My wife just made this and now is going to try out your recipes that use this!
Wow, I've never seen this kind of sausage before and it's looks so good that I must try it. 😃👍
ITS FUCKING AMAZING. it's used like a "raisin", sparingly in like chow mein. you slice a small piece and you add it to stir fry noodles or fried rice and you'll crave for more.
hi one of the things I most want to try and make,,, seams you can do so much with sausages...I love the way you show everything from start to finish...so much hard work but you only get out of food what you put in ....you show the old way ...very good ... many thanks for video
Your explanation is very clear and i appreciate easy to follow..thanks for sharing ! Stay Safe ..
Thank you very much... May God Bless You More... 💗💗💗
Definitely on my radar! I will try these because I love Chinese sausage.
Very good clear instructions well done xx
Hey, SUR! I am very thankful for this recipe. You are so amazing. Now I can use sausages that I prepared myself, knowing everything that went into them. Will the final product look awful if I don't use any coloring agent? In my place, the only natural coloring I can use is anatto seeds. Thank you y que Dios te bendiga😊
This is awesome, thank you 😊
This is an amazing recipe. I love Chinese sausage but I live far away from a Chinese community and thought that I would never be able to make it myself at home. You have taken the mystery out of it for us thank you so much.
I love lup cheung, especially duck liver, I will try your recipe, it looks great :)
Thank you for all these wonderful recipes! You are a treasure.
Thank you for the recipe. ❤
Looks 👍 thank you for sharing this
Very detailed & extremely easy to follow.
I love this recipe, its amazing, thank you
Thanks. Love your video. Very clear instructions . Many success in your recipes.
I'm SO THANKFUL you posted this video! I've been wondering how to make Lap Suong!
Very thorough instructions. Thanks
This looks delicious !!!!!
Excelent recipe
You are very articulate.
Thank you I will try it .
Another great video. Your instruction is very good. This would be perfect to be a Public Broadcasting cooking show. You should contact your local PBS station.
Nice recipe, for some reason I thought they put Chinese five spice in the seasonings for the sausage. I thought star anise was a thing with Chinese sausages.
Fabulous video and explanation that had me hooked. I will be making this !
Thank you for sharing a wonderful part of your culture with us 🙂😊🤗 I really appreciate it. I can't wait to try and make this myself. It looks very delicious
I look forward to trying this recipe. Thank you.
Your Channel is doing very well. I was one of your first few subscribers and now your over 100k. GOOD JOB!
Where are you living now?
That's creepy bud.
Raymond Pan ..I didn't think it was creepy to ask I know she travels a lot ....I'm safe ...just a fan.
Thank you😊
כל הכבוד לך, אני חייב לנסות המתכון הזה לנקניק שעכשיו הגיע לעיניי סוף כל סוף
I love this sausage
Thanxxx!
Super duper easy. I've made it! Yeay! Thanks for the recipe
Thank you
Excellent recipe. Thank you so much for sharing...
Winter is just around the corner for me so I have to try this.
Your video is so informative, it has a lot of good advice
I agree with you,it has been made for centuries.Is Bacardi Select good to use.
I love your channel. Thank you for sharing your recipes. God bless you.
When I make my sausages, I sometimes use red food dye for coloring (FD&C Red 40). Also, I usually use either Everclear 190 proof grain alcohol or pure 200 proof food-grade ethanol in the mix.
First time to watch. You are very precise and clear. I have all the equipment to make sausage. I will try this. I love Chinese sausage but can't seem to get it right.
Will definitely be trying this one, love the colour and I can almost taste them already - keep up the good work!
SO AWESOME!!! Love your channel and recipes!!!!
Love it, thank you for sharing!
Wow! Great job! Excellent video!