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@@SoupedUpRecipes 👉Cooking meat at high temperature creates carcinogens The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
Don't I am Greek, no short-cuts. Just bake ! Attention : ooking meat at high temperature creates carcinogens The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
Growing up my mum who is a Chinese and I are not very close. She never let me touch the kitchen so I never know how to cook. Watching your videos made me feel like I can pick up some Chinese cooking without my mum. And this really helps me to move on and have confidence in myself I will be able to cook delicious Chinese food to my children one day. Keep it coming!
For those who don't know, when she says cornstarch water she's talking about a slurry that's made with cornstarch and water which when it hits heat will thicken and cause a thicker sauce.
I made this today, Mandy, and wow, it was the best best best kung pao chicken I have ever had. Soooo much better than any restaurant version, and really quite easy to make, with your detailed instructions. Thank you, Mandy. I loved this and cannot wait till lunch tomorrow for leftovers!
She's not kidding i had to subscribed. I always wonder how their beef tasted so tender. I watched one of her video, she was using baking soda. That night I made beef broccoli stir fry which I usually do twice a month. Goodness my Stir fry beef broccoli tasted 10x better then it was for the first time 😋😋.
@@grovermartin6874corn starch won’t do anything to tenderize. It just helps any sauce to thicken or to creat a light and crispy crust on things. 90% of time it’s to help thicken a sauce or capture the juices that naturally come out of the meat when cooking helping to retain some more moisture and provide more flavor.
My former mother in law (whom I still adore) used to make this for me. It's soooo good. I need to Amazon the ingredients so I can have it again. We live too far out in the boondocks no one sells these ingredients. ❤️
My BF and I absolutely love your videos! We’ve used the baking soda method for a beef and broccoli dish and it’s awesome! Do you have any recipes for lighter sauces with less sugar? Thanks for being so helpful to us and our cooking adventures!
Thank you for sharing your recipe! There are a ton of cooking videos where they don't share the recipe, so what's the point? BTW, I have tried one of your recipes, and was blown away! THANK YOU SO MUCH! 🥰
Finally a video that straight to the point about getting the recipes instead of having to read articles that are so many paragraphs long. I don’t even tell you how much you need for all the ingredients. Those are boring as hell but this one is right on the spot.
This is the recipe that got me interested in szechuan cooking. I was surprised by how many regional deserts there were too. There's too much to learn every region (for me) , but I'm trying to compile my favorite recipes into a book and do a custom binding for it. Needless to say, you basically have your own section. 😁
I still don’t know how I found your channel but I love it! You’re voice is so soothing and your recipes are straightforward and concise. LOVE LOVE LOVE!
Ohhh, this inspires me to get the wok that I never used in our attic. What a great recipe. Also, your outfit is so pretty.... the fit and the color is wonderful. God bless you! Peace! Lynne🍃💜✝️💜🍃 *WOK and ROLL!*
Made the Kung Pao Chicken tonight, as it’s one of my favorite takeout dishes…this recipe is dynamite! Had to improvise on the Black vinegar as I couldn’t find it locally, used a 50/50 Balsamic and Rice Vinegar mix, nice and savory and not too sweet. Can’t wait to try other recipes. 👍👍👍
I would marry a lady who can cook like that, her nomenclature is so accurate too...smart and loves what she does... nothing more attractive than that to me.
Thank you for sharing this recipe looks delicious and not too hard to make it my problem will be only to find the right sauce bottle and the other liquids still looks easy to make thanks to your tutorial…see you in the next video!!!!Saludos!!!👋😊👋
Just letting you know that wok is life changing I’m even doing my family’s Greek recipes in it!!!
Where is that wok from?
This is the wok that I am using. Thank you for the support - curatedkitchenware.com/products/carbon-steel-wok-with-flat-bottom
WOW...... which Greek recipes you have cooked in the wok?
@@SoupedUpRecipes
👉Cooking meat at high temperature creates carcinogens
The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
Don't I am Greek, no short-cuts. Just bake !
Attention :
ooking meat at high temperature creates carcinogens
The two types of carcinogens are heterocyclic amines - related to pan-searing - and polycyclic aromatic hydrocarbons, which come from smoke. Grilling or barbequing will create both these carcinogens.Jan 19, 2022
She’s my favorite Chinese cooking channel on YT.
Me 2
I like the guy who uses Mississippi River water too
@@4IS44CHehehe, same.
You'd love Chinese cooking demystified
Growing up my mum who is a Chinese and I are not very close. She never let me touch the kitchen so I never know how to cook. Watching your videos made me feel like I can pick up some Chinese cooking without my mum. And this really helps me to move on and have confidence in myself I will be able to cook delicious Chinese food to my children one day. Keep it coming!
For those who don't know, when she says cornstarch water she's talking about a slurry that's made with cornstarch and water which when it hits heat will thicken and cause a thicker sauce.
Dont skip the velveting.
It lowers the ph of the chicken, transforming the texture to slightly " bouncy", tender.
I made this today, Mandy, and wow, it was the best best best kung pao chicken I have ever had. Soooo much better than any restaurant version, and really quite easy to make, with your detailed instructions.
Thank you, Mandy. I loved this and cannot wait till lunch tomorrow for leftovers!
She's not kidding i had to subscribed. I always wonder how their beef tasted so tender. I watched one of her video, she was using baking soda. That night I made beef broccoli stir fry which I usually do twice a month. Goodness my Stir fry beef broccoli tasted 10x better then it was for the first time 😋😋.
那个其实不叫小苏打。那个是一种在外国很少见的一种调料，它的名字叫做生粉。虽然说小苏达同样可以达到生粉的质感，但是小苏打在层次感上和味觉上是无法跟生粉所匹配的，你可以试着到亚马逊上查找一下中国生粉试一试，你会有发现的。
Arrow root powder, the exact brand is here in the states
@@蒙韦-p9cThank you for your comment. I have been puzzled about whether to use baking soda or cornstarch. Different recipes specify different ones.
@@grovermartin6874corn starch won’t do anything to tenderize. It just helps any sauce to thicken or to creat a light and crispy crust on things. 90% of time it’s to help thicken a sauce or capture the juices that naturally come out of the meat when cooking helping to retain some more moisture and provide more flavor.
Baking soda…tenderizes
My former mother in law (whom I still adore) used to make this for me. It's soooo good. I need to Amazon the ingredients so I can have it again. We live too far out in the boondocks no one sells these ingredients. ❤️
I often think of your voice in the beginning of your videos as you greet them with a, “Hey, everyonnnnnnne!”
It makes me warm on the inside 💕
Yummy looking! Love how you always have on a bright spark of lipstick. Makes the whole scene sparkle!
My BF and I absolutely love your videos! We’ve used the baking soda method for a beef and broccoli dish and it’s awesome! Do you have any recipes for lighter sauces with less sugar? Thanks for being so helpful to us and our cooking adventures!
Thank you for sharing your recipe! There are a ton of cooking videos where they don't share the recipe, so what's the point? BTW, I have tried one of your recipes, and was blown away! THANK YOU SO MUCH! 🥰
Finally a video that straight to the point about getting the recipes instead of having to read articles that are so many paragraphs long. I don’t even tell you how much you need for all the ingredients. Those are boring as hell but this one is right on the spot.
I love Chinese cooking- my dear friend is Chinese- she calls me her dear sister! I would never let anyone pick on her at work.❤️😀
This is the recipe that got me interested in szechuan cooking. I was surprised by how many regional deserts there were too. There's too much to learn every region (for me) , but I'm trying to compile my favorite recipes into a book and do a custom binding for it. Needless to say, you basically have your own section. 😁
I could watch you all day... Yes ❤️❤️❤️❤️
This deserves more likes its better than videos where they don't give you the recipe and show the food for 0.5 seconds
I love her recipes they look so good and she has the list of ingredients so it's easy to copy.
Wow so yummy thanks 4 sharing
You look beautiful in your traditional clothes.
I Cook With Peanuts when I make My Chinese Beef Scallions Soy Sauce Brown Sugar! It Truly is Delicious!
Gifted and talented lady
I bought that wok and my mom who's a Chinese home cook loves it! I love the wooden lid too
Thank you for the support and I am glad your mom loves it.
She’s one of the only cooking shorts people I can watch 😂 god bless her for not slamming every ingredient down and shouting
Oh and that Lisa Nguyen chick really pusses me tf off. No matter how often I click dislike or do not recommend those videos still pop up like roaches
Never liked the nuts and amazed at difference in certain Chinese cultures on this recipe pretty lady who deserves much respect and luck/love. 🥰😇
Her recipes are good. I like her pretty smile.
I love your recipes
I love that you post the ingredients!! thank you. Absolutely helpful and appreciated!!
finally a great use of SHORT youtube vids... Thank you, YOU JUST EARNED A SUBSCRIBER!!!
This lady chef is great! So is this dish!
No nasty celery! No nasty carrots! AMAZING! Looks divine!!!!
Sis... You got me out here feeling comfortable enough to try! I made fried rice today. It got SMASHED 🙌
please note, there is not a gob of vegetables like zuchini, carrots etc. they are just filler material. What Mandy made is authentic.
I'm watching multiple videos of yours and you're making me hungry
I still don’t know how I found your channel but I love it! You’re voice is so soothing and your recipes are straightforward and concise. LOVE LOVE LOVE!
The wok whip out ... always on set & ready to go!! Love it!! Thanks for more delicious recipes!!!
I love your tutorial videos you always make sure we get the recipe you elaborate very well .
Love asian people speakin english, and switching to their language so smoothly
Ohhh, this inspires me to get the wok that I never used in our attic. What a great recipe. Also, your outfit is so pretty.... the fit and the color is wonderful.
God bless you!
Peace! Lynne🍃💜✝️💜🍃
*WOK and ROLL!*
Made the Kung Pao Chicken tonight, as it’s one of my favorite takeout dishes…this recipe is dynamite! Had to improvise on the Black vinegar as I couldn’t find it locally, used a 50/50 Balsamic and Rice Vinegar mix, nice and savory and not too sweet. Can’t wait to try other recipes. 👍👍👍
I love her energy :)
Your outfit is so pretty! Design & colors!😊
you're videos are getting really good. you seem to be getting more at ease and starting to look more and more professional.
Well explained and it looks yummy!!!!!!!..... I will definitely try it
Love her and her videos! I always leave hungry, LOLOLOL!
I am loving her so simple
It’s the corn starch that gives you the best texture!
Its a blessing that no vegetables were added(zucchini, carrot etc) that most American restaurant tend to add.
You are an amazingly talented chef! You have such wonderful recipes! Keep up the great work!❤
This looks really good - looking forward to trying it. What is the quantity of chicken? Thanks
She makes everything look easy.😀
Thanks for sharing all these awesome recipes
Your videos came up in my feed again after a long pause in watching. Thank you for the recipes. I love Chinese or almost any kind of Asian food.
I would marry a lady who can cook like that, her nomenclature is so accurate too...smart and loves what she does... nothing more attractive than that to me.
Thank you so much for teaching how to cook Chinese food .hope seday I'll be able to master it thank you again
Thank you for sharing this recipe looks delicious and not too hard to make it my problem will be only to find the right sauce bottle and the other liquids still looks easy to make thanks to your tutorial…see you in the next video!!!!Saludos!!!👋😊👋
Looks delicious, well done.
Tks for Sharing .. I love veggies cooked Chinese style
That is what that peanut smelling dish is. I door dash it a lot and it is smells to die for
Kung Pao chicken is one of my favorites. Thanks for the recipe!
Off topic, but that’s a beautiful cheongsam, too. 🙂
Looks good
Thank you for sharing this delicious dish 😊
Thank you for sharing this with us
I love your videos and have saved all of them!
Teaching very good, thanks. Madam.
Her voice, I LOVE her voice!
always love your recipes
I love her channel
You always make me wanna go home from work and cook.
I love your recipes and make them all the time. Thank you for sharing ❤
Literally looks like it’s out of a restaurant ❤
I love this lady. She should be a teacher
My absolute favorite dish!
You are a great chef.
New Subscriber!! So good!!
I love watching you cook! Even more I love making the food you show because it's so easy to do, and never a messy kitchen filled with pots and pans.
My favorite, yummy, looks delicious
It looks so good! I love you. Thank you for giving happiness.
This looks absolutely delicious!
Another great recipe!! Thanks for sharing!!!
I love your recipes Mandy, you're one of my fave channels.
Looks so delicious!!
Looks so good, Love Kung Pao
Love your videos and the wok which I already purchased. Now waiting for that cookbook.
Looks good.!!!
That looks AMAZING🔥
Great recipes and presentation ❤
That looks amazing !
I just love, love your recipes..
Clean, fresh and delicious.
You are very pretty...
Australia ❤️
Mandy love your shows thank you for sharing with us all. Have a great day 😊
That looks so good 😍😍😍!
Thank you for making all these awesome videos! Can you please do one for Veg. Hot and Sour soup? Thank you!
Looks Delicious!!!
Mmm my mouth is literally watering 🤤🤤🤤
Always wonderful. Thanks.
❤❤❤wonderful! The dish looks good too😊
The Wok is a life saver. I use it to make my Mozambique. Love the stirring room
Thank you for the support. Glad you enjoy using the wok
Hi. When you have a moment, would you kindly list all the staple/pantry items for people who want to start cooking Chinese please??
Thank you Sister
Oh, you make it look so easy and delicious.
I ❤ Kung Pao Chicken 😍
Thank you so very much for your recipe 😊
Thanks for the quick video 👍
Noticed those egg whites looked yellow???