My family is from Hunan. We use fresh chili pepper instead of chili flakes. We would cut the chili peppers into small bits and fry them before adding the other ingredients. The chili peppers become super flavorful and are my favorite part of the dish :)
Hey guys, a few notes: 1. So cooler eggs are easier to cut. If you got time, after peeling you can pop them in the fridge for a half hour to make your life easier. Vicky was saying that her family would usually make this dish when they had a lot of eggs in the morning… boil some, toss them in the fridge, and then make it for dinner. 2. That said, I personally am a big believer in the whole dental floss method of slicing hard boiled eggs... but as I said in the video, there's no need to be too paranoid.' 3. So I'd guess that you'd be using about... a tablespoon of cornstarch total for the 'coating'? Basically, the idea is to dust some on the pieces with both yolk and white on them. Some people don't even use cornstarch here... but in addition to helping keep things together it also makes for a nice little textural contrast. 4. The technique there when frying's really damn cool, in my opinion. I'd really like to know the science of what's going on - looks like the proteins from the eggs are combining with the oil in some way? If anyone has any theories I'm all ears, couldn't find many leads from a quick googling. Huge thanks to Vicky for doing this. Next week, assuming no hiccups, it's me (Chris) cooking some Northern-style dumplings.
Chinese Cooking Demystified I think that the reaction between the egg and the oil might be the same as when making mayonnaise. Yolk and oil coagulate pretty well
Yeah that's what I was sort of thinking, but it's not really an emulsification. In any event, I suppose "egg + hot oil = foamy" is good enough for now lol
My theory is it's the corn starch- the exact same thing happens when making spicy chicken (free plug, we did a spicy chicken video on this channel!) if the oil isn't quite hot enough when the chicken goes in, and the corn starch doesn't immediately crisp up.....maybe 5 min in, I guess as moisture leeches out of the chicken (?) it starts to turn into this slurry. It's interesting to see this happen on purpose
Nah, because if you look at those Cantonese sauces with salted egg yolk it does the same thing. This one's the Singaporean style with butter, but it's quick and give a good visual: ua-cam.com/video/-jSeaCLm6WM/v-deo.html
Here is my guess on what’s going on when you fry the eggs. The yolks are rich in lecithin, which is an emulsifier. So instead of the ingredients frying in the oil like usual, the moisture in them is able to combine with the oil thanks to the lecithin’s emulsifying power. The result is something that is foamable the way soap and water is.
Thanks, like your explanation - I didn't know that it was lecithin that was the emulsifier in eggs. So I guess my question would be, why does it seem to take 3-4 minutes for this to occur?
I waited this whole week impatiently for this weekly video, I'm eager to learn the varieties of Chinese dishes i've never encountered yet in my life Love you guys, great content as always, and Vicky's cute !
Interesting dish, never seen this. I was surprised that with all the vigorous stirring and tossing as ingredients were added the egg yolk and white coins did not all fall apart! I understand that the initial cooking with the cornstarch would help crust them, but still, that was a LOT of vigorous tossing in the wok. Really enjoying your videos.
Yeah I think it might bear emphasizing that when you're pan-frying them at first, you're not really fiddling around with them too much. It's only after they pan-fry can you stir them around :)
My grandparents always made this dish for me when I was little. I never knew what it was called, but it was always a fan favorite in my family. Thanks for the recipe!
I really like the voice on this video, it's like soothing lol. I actually thought this recipe had seafood involved ,but all in all it looks great and I'd try it
Reminds me of an Indonesian dish using deep fried hard boiled eggs and a super spicy chili sauce that I had like 7 years ago and can't stop thinking about. That texture of a boiled-then-fried egg is so interesting!
Great to see a recipe where the ingredients are easy to source even for someone living in a city without much of a Chinese community. Will definitely be trying this out soon :)
We made a little playlist of all the similarly easy-to-source-abroad dishes here if you're curious: ua-cam.com/play/PLrwj0yE_2deD2GanAj_HEv5sILdckN4GB.html With a few extra ingredients here or there (e.g. oyster sauce, dark soy sauce, dried shrimp/mushrooms) that playlist could be a bit longer, but there's still a good chunk of dishes that don't need a Chinese supermarket at all :)
Today I cooked this. Then just before the finish, thought what if I fry rice with it, because I'm lazy. And it tastes great. Both the coin alone and the fried rice.
Hi can you make a video on types of food eaten at each meal. From what I've gathered for breakfast it's congee, steamed buns, pickled vegetables and soya milk. What other types of breakfasts are there? Also what's for lunch and dinner? I wanna know what the complete meals look like
Young Stunna people in different parts of China eat different things as staples or as alternatives to rice as a staple. Noodles (both rice as well as wheat), unleavened flat breads and leavened buns are some of them. Even rice as a staple is often eaten in different forms in different parts of China - congee is popular, as is a thick porridge or a soupy form where the rice grains are still firm and separate. Steamed white rice as we understand it is often eaten in all parts of China but it isn't the only thing. If you take at a look at the rural lifestyle videos on UA-cam, you'll see people eating many different things with their meat and vegetables every day.
I've never had the chinese red wine and always sub a homemade Apple cider vinegar that's really just an apple wine that fermented a little too long. Am I missing out on something special not using the Chinese wine? What's your take on the swap?
I know single use kitchen tools are huge wastes of space, however, one I’ll never give up is my trusty egg slicer with the hair thin wires. When making dishes like this or various versions of southern mayo dressed salads (USA) you can blast through dozens of eggs in minutes and never separate the parts till you’re ready to.
I find the counter-crusade against single-use stuff a bit puzzling. Whether single use kitchen tools are worth it or not largely depends on... well, how much use you'd get out of them! I mean... a can opener's kinda single use too, right?
For American eggs salads, you're better off just cracking open all the eggs into a bowl and steaming the whole thing so that u can dice w a knife. No peeling required and it's much faster.
Wait, are those wonderful wire based egg slicing tools just an easter european thing? I should really make this, the tricky part is done for me by a piece of equimpent most of us have in our kitchens.
There’s a point at about 2:30 where the mixture goes from pretty frothy to not frothy at all really quickly with no comment on time passing. How long did it take for this to happen??
My bad. The whole thing goes pretty quick (thus the lack of the mention), but lemme check the raw vid for ya. There was 15 seconds that passed. It was the time it took to sprinkle in the cut scallions... the scallions cut the froth.
Hi, so ive seen in a bunch of places, includong your channel that people in china include a splash of liquor in their fermentation. Do you happen to know what purpose does it serve? Ive never seen it anywhere else. Thanks!
Sure. 'Dry Sherry' is the usual sub for liaojiu. That said, for this flavor profile some rice wine could also be used, so sake/cheongju would also be fine. A dry vermouth is usually the sub for mijiu/sake/cheonju, so that would also work. Worst comes to worst, you could also use any dry white wine or just skip it.
Yep, whatever's going on here's also going on in the salted egg yolk dishes (those are also in Guangdong, but they don't use butter here). That's why when I was searching for the chemistry of what's going on here I was so frustrated... because all I could find was that the whites of the eggs make the oil foamy. Maybe my Google-Fu's just off, I dunno :)
Hi I tried to replicate this recipe but pretty much failed lol, the froth thing did not reduce at all so i waited, it even burnt the garlic chili flakes etc and i had to separate the eggs from it.. any idea why this happened?
A stir fried veg, manybe another dish with meat+veg stir fried, or steamed fish/chicken, (depends on how many people are eating), maybe a soup too, then some rice. That'd be a pretty balanced meal.
I tried the recipe it’s really good. But I have an issue. My egg starts exploding while waiting for the oil to foam up. Rather scary and dangerous. What did I do wrong?
I lived in Shenyang with my friend and her parents for a summer after my first year of University. I'm from Canada and have very rural family, but I worked my taste forward on my own even before going abroad there. With respect to spice for example, my Cantonese, Vietnamese & 3 Korean room-mates said they wouldn't even touch my food. But back to when I was in China I usually just made everything spicy or went with Cha Shao Bao/Char Siu Bao when i could or some mildly oild Bao Zi and what I was told was Jiao Zi and of course plenty of noodles. However, I've come to discern perhaps that in the North Chinese cuisine is less flavoured and more relaxed and balanced than elsewhere in Central, Eastern & Southern China. Is that acutally the case or did I just have a particularly bland experience in the North there? Despite it potentially being relatively bland, I was more than happy with the food and was once even told by my friend to stop eating because the food was disgusting and I was embarassing her.
Not all the sauce goes straight into your gullet, but yeah I don't think anyone would confuse this for a health food. By my calculations it'd be about ~900 calories total if you consumed all the sauce. Make for two people, serve it along with some stir-fried veg and white rice and that's a solid meal that's not too much.
Yeah, I wanted her to do a little tip in the outro too... we actually filmed her doing one. She was understandably a bit shy on camera though and like all of the footage was with her looking really away from the camera. We all agreed it'd just be better to cut it :/
And the times of this ignorance God winked at; but now commandeth all men every where to repent: (Acts 17:30) The Lord is not slack concerning his promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance. (2 Peter 3:9) And as it is appointed unto men once to die, but after this the judgment: (Hebrews 9:27)
My family is from Hunan. We use fresh chili pepper instead of chili flakes. We would cut the chili peppers into small bits and fry them before adding the other ingredients. The chili peppers become super flavorful and are my favorite part of the dish :)
Hey guys, a few notes:
1. So cooler eggs are easier to cut. If you got time, after peeling you can pop them in the fridge for a half hour to make your life easier. Vicky was saying that her family would usually make this dish when they had a lot of eggs in the morning… boil some, toss them in the fridge, and then make it for dinner.
2. That said, I personally am a big believer in the whole dental floss method of slicing hard boiled eggs... but as I said in the video, there's no need to be too paranoid.'
3. So I'd guess that you'd be using about... a tablespoon of cornstarch total for the 'coating'? Basically, the idea is to dust some on the pieces with both yolk and white on them. Some people don't even use cornstarch here... but in addition to helping keep things together it also makes for a nice little textural contrast.
4. The technique there when frying's really damn cool, in my opinion. I'd really like to know the science of what's going on - looks like the proteins from the eggs are combining with the oil in some way? If anyone has any theories I'm all ears, couldn't find many leads from a quick googling.
Huge thanks to Vicky for doing this. Next week, assuming no hiccups, it's me (Chris) cooking some Northern-style dumplings.
Chinese Cooking Demystified I think that the reaction between the egg and the oil might be the same as when making mayonnaise. Yolk and oil coagulate pretty well
Yeah that's what I was sort of thinking, but it's not really an emulsification. In any event, I suppose "egg + hot oil = foamy" is good enough for now lol
My theory is it's the corn starch- the exact same thing happens when making spicy chicken (free plug, we did a spicy chicken video on this channel!) if the oil isn't quite hot enough when the chicken goes in, and the corn starch doesn't immediately crisp up.....maybe 5 min in, I guess as moisture leeches out of the chicken (?) it starts to turn into this slurry. It's interesting to see this happen on purpose
Nah, because if you look at those Cantonese sauces with salted egg yolk it does the same thing. This one's the Singaporean style with butter, but it's quick and give a good visual: ua-cam.com/video/-jSeaCLm6WM/v-deo.html
Makes sense; there's egg coating the chicken, too. Always figured it was the corn starch. Interesting, explains why I was a pathetic chemistry student
Here is my guess on what’s going on when you fry the eggs. The yolks are rich in lecithin, which is an emulsifier. So instead of the ingredients frying in the oil like usual, the moisture in them is able to combine with the oil thanks to the lecithin’s emulsifying power. The result is something that is foamable the way soap and water is.
Thanks, like your explanation - I didn't know that it was lecithin that was the emulsifier in eggs. So I guess my question would be, why does it seem to take 3-4 minutes for this to occur?
hi
Bio-chemist?
I was thinking it was the corn starch.
@@ChineseCookingDemystified Maybe the lecithin amount is so less, so it emulsifies very slowly?
Fascinating! I would never have thought of stir frying boiled eggs! What a wonderful idea.
You just keep getting better!
Jenn 💖 in Canada 🍁
I waited this whole week impatiently for this weekly video, I'm eager to learn the varieties of Chinese dishes i've never encountered yet in my life
Love you guys, great content as always, and Vicky's cute !
Cheers, thanks for watching! We try to aim for a mix of well known stuff and introducing new dishes :)
Interesting dish, never seen this. I was surprised that with all the vigorous stirring and tossing as ingredients were added the egg yolk and white coins did not all fall apart! I understand that the initial cooking with the cornstarch would help crust them, but still, that was a LOT of vigorous tossing in the wok. Really enjoying your videos.
Yeah I think it might bear emphasizing that when you're pan-frying them at first, you're not really fiddling around with them too much. It's only after they pan-fry can you stir them around :)
My grandparents always made this dish for me when I was little. I never knew what it was called, but it was always a fan favorite in my family. Thanks for the recipe!
Thanks so much for posting this! It has quickly become my favorite egg dish, and one of my favorite dishes overall.
Made this for breakfast with my dad today. Super yummy and some of the best eggs I've had!
I really like the voice on this video, it's like soothing lol. I actually thought this recipe had seafood involved ,but all in all it looks great and I'd try it
oh... my god. i just discovered this whole frying boiled eggs phenomenon and HOLY CRAPPPP I CANT WAIT TO TRY IT
I tried this recipe once and made it twice in a row right after. It’s super delicious, definitely recommend
Looks delicious, definitely going to try this one out soon!
Absolutely love it. Thank you very much
Wow that looks delicious!!!! Thanks!
Love the recipe. I will make this. I gotta.
Just made this for me and my partner. Threw it on some brown rice and it was amazing!
I basicly love eggs..this adds up to my recipe collection
Your balcony is GORGEOUS!
Haha, thank you. Find the right plants for the climate and they'll take care of themselves. I've killed many plants before, lol.
Love it ! I just subscribed. Great work or do I mean great Wok :-)
Love it. Looks so tasty.
Thanks for the video
Delicious and mouth watering recipe.... 😋😋
That look amazing. Vicky is so cute!
lol Phil you also know how it tastes
Reminds me of an Indonesian dish using deep fried hard boiled eggs and a super spicy chili sauce that I had like 7 years ago and can't stop thinking about. That texture of a boiled-then-fried egg is so interesting!
Telur Balado! Awesome dish.
Nasi Padang is such an incredible meal.
Looks great. Looking forward to giving it a try. Have to love any dish where the entirety of the frying oil becomes the sauce.
I know, that blew my mind the first time I saw it. I assumed that the eggs were panfried once, removed, then stir-fried. ... nope.
Amazing!
Thank you
This is a great option when I'm cooking for vegetarian friends. Thank you!
Great to see a recipe where the ingredients are easy to source even for someone living in a city without much of a Chinese community. Will definitely be trying this out soon :)
We made a little playlist of all the similarly easy-to-source-abroad dishes here if you're curious: ua-cam.com/play/PLrwj0yE_2deD2GanAj_HEv5sILdckN4GB.html
With a few extra ingredients here or there (e.g. oyster sauce, dark soy sauce, dried shrimp/mushrooms) that playlist could be a bit longer, but there's still a good chunk of dishes that don't need a Chinese supermarket at all :)
Nice video. Big thanks for demonstrating our Hunan cuisine! I have uploaded another version of this dish if someone would like to know welcome!
Wow it tastes good 🙏
Every time I see the water squirt from the faucet I want to grab my wrench to fix it. But the recipe is great. Great channel. Keep up the good work.
it's extra water for the plant!
Super cool video! Would love to see a twice cooked pork 回锅肉 recipe
On the list! Likely will be done on 7/24 assuming no hiccups
Now, I don't eat that much chinese food, But I think I'll try it after this video!
:O
Even I could do that! Wow!
Wow thx😮
Today I cooked this. Then just before the finish, thought what if I fry rice with it, because I'm lazy. And it tastes great. Both the coin alone and the fried rice.
Hi can you make a video on types of food eaten at each meal. From what I've gathered for breakfast it's congee, steamed buns, pickled vegetables and soya milk. What other types of breakfasts are there? Also what's for lunch and dinner? I wanna know what the complete meals look like
Young Stunna people in different parts of China eat different things as staples or as alternatives to rice as a staple. Noodles (both rice as well as wheat), unleavened flat breads and leavened buns are some of them. Even rice as a staple is often eaten in different forms in different parts of China - congee is popular, as is a thick porridge or a soupy form where the rice grains are still firm and separate. Steamed white rice as we understand it is often eaten in all parts of China but it isn't the only thing. If you take at a look at the rural lifestyle videos on UA-cam, you'll see people eating many different things with their meat and vegetables every day.
Too simple to not making those. Will do it this week. Thanks for the recipe
That looks like a good appetizer. How long did it take for the frothiness to subside?
I love spicyyyy 🔥🔥
Been thinking on Chris comment that cooled eggs are easier to cut and I just wondered how would that recipe go with pickled eggs (咸蛋)
I've never had the chinese red wine and always sub a homemade Apple cider vinegar that's really just an apple wine that fermented a little too long. Am I missing out on something special not using the Chinese wine? What's your take on the swap?
Similar dish in Indonesia is called telur balado 😆
But it has more curry-like flavor
That water tap needs a fix ;-) But great video!
I know single use kitchen tools are huge wastes of space, however, one I’ll never give up is my trusty egg slicer with the hair thin wires. When making dishes like this or various versions of southern mayo dressed salads (USA) you can blast through dozens of eggs in minutes and never separate the parts till you’re ready to.
I find the counter-crusade against single-use stuff a bit puzzling. Whether single use kitchen tools are worth it or not largely depends on... well, how much use you'd get out of them! I mean... a can opener's kinda single use too, right?
For American eggs salads, you're better off just cracking open all the eggs into a bowl and steaming the whole thing so that u can dice w a knife. No peeling required and it's much faster.
Chinese Cooking Demystified you know any other gadget to open a can?
A heavy knife and some stick-to-it-iveness ;)
How different does it taste without the wine?
Wait, are those wonderful wire based egg slicing tools just an easter european thing? I should really make this, the tricky part is done for me by a piece of equimpent most of us have in our kitchens.
Mine didn't look anything like that but the flavor was still phenomenal. If anyone is worried about the texture being weird, its not.
There’s a point at about 2:30 where the mixture goes from pretty frothy to not frothy at all really quickly with no comment on time passing. How long did it take for this to happen??
My bad. The whole thing goes pretty quick (thus the lack of the mention), but lemme check the raw vid for ya.
There was 15 seconds that passed. It was the time it took to sprinkle in the cut scallions... the scallions cut the froth.
Hi, so ive seen in a bunch of places, includong your channel that people in china include a splash of liquor in their fermentation. Do you happen to know what purpose does it serve? Ive never seen it anywhere else. Thanks!
Vicky looks like Bae Doona.
This actually similar with Spicy Balado Eggs from Indonesia. Probably rooted from Hunan.
Can use any wine?
What do we do if we have an electric stove and no flame, just put it to higher?
Yes, keep it on high the whole time. And just remove your wok if you need to lower the temperature.
Is there a replacement for the wine if you don't have it? I want to try cooking it today and I have everything except the wine
Sure. 'Dry Sherry' is the usual sub for liaojiu. That said, for this flavor profile some rice wine could also be used, so sake/cheongju would also be fine. A dry vermouth is usually the sub for mijiu/sake/cheonju, so that would also work. Worst comes to worst, you could also use any dry white wine or just skip it.
@@ChineseCookingDemystified Thank you so much!!
It kinda looks like the butter Salted Egg yolk sauce used in alot of Zi Char Dishes
Yep, whatever's going on here's also going on in the salted egg yolk dishes (those are also in Guangdong, but they don't use butter here). That's why when I was searching for the chemistry of what's going on here I was so frustrated... because all I could find was that the whites of the eggs make the oil foamy. Maybe my Google-Fu's just off, I dunno :)
Hey atleast its darn delicious XD
@Chinese cooking, which part of the salted egg yolk dish do you not get?
Hi I tried to replicate this recipe but pretty much failed lol, the froth thing did not reduce at all so i waited, it even burnt the garlic chili flakes etc and i had to separate the eggs from it.. any idea why this happened?
Because you are not supposed to wait for the froth to reduce. He says that at 2:10.
I think this is the reason it didn't work.
Looks like sambal balado, a meal from west sumatra
We love that when we were traveling in Medan, lol.
What would you serve this with? Could I have some suggestions for a simple menu:) thanks.
A stir fried veg, manybe another dish with meat+veg stir fried, or steamed fish/chicken, (depends on how many people are eating), maybe a soup too, then some rice. That'd be a pretty balanced meal.
Hmmm, I guess I wanted to know what you would like. :). Just saw your dumpling video, I always look forward to seeing new things from you guys.
Thoughts on doing this with doubanjiang instead of chilli flakes?
Would also be great. Remember to chop the doubanjiang first so that it's finer and sticks on the egg better.
Cheers for replying. I reckon the funk/tang will round it all out nicely. Report back with notes when I've done it
ayooo yall need a new tap😂
Good with rice?
Sure, I mean... everything's good with white rice lol
I tried the recipe it’s really good. But I have an issue. My egg starts exploding while waiting for the oil to foam up. Rather scary and dangerous. What did I do wrong?
My family is from Hunan. We would pan-fry the eggs instead of deep-fry. It will take longer for the eggs to brown but still tastes as good.
Vicky fine
长沙人来点个赞
有另一个长沙人说没见过这个菜耶，你呢？
还算常见吧，不过我基本是在长沙蒸菜馆看到的。家里我记得就做过一次两次
What about salt???to taste??
I tried this but not successful TT
Are those eggs huge?
Nah just zoomed in. Those are medium eggs.
What's that tap doing????
I lived in Shenyang with my friend and her parents for a summer after my first year of University.
I'm from Canada and have very rural family, but I worked my taste forward on my own even before going abroad there. With respect to spice for example, my Cantonese, Vietnamese & 3 Korean room-mates said they wouldn't even touch my food.
But back to when I was in China I usually just made everything spicy or went with Cha Shao Bao/Char Siu Bao when i could or some mildly oild Bao Zi and what I was told was Jiao Zi and of course plenty of noodles. However, I've come to discern perhaps that in the North Chinese cuisine is less flavoured and more relaxed and balanced than elsewhere in Central, Eastern & Southern China. Is that acutally the case or did I just have a particularly bland experience in the North there?
Despite it potentially being relatively bland, I was more than happy with the food and was once even told by my friend to stop eating because the food was disgusting and I was embarassing her.
fix your faucet :D
What if...you used pickled eggs? 🤔
Of course I’m going to make this, hooray for Hunan! Love your videos
NICE BROKEN TAP LMAO Watching the water spray off to the side xD
Vicky resembles Chef from Cooking With Dog.
That's a lot of chili flakes
You can totally cut it down according to your spicy tolorence :)
so you put in what looks like a good 1/4 cup or more of oil in the wok...and you never take it out. isn’t that a lot of oil to be eating?
Not all the sauce goes straight into your gullet, but yeah I don't think anyone would confuse this for a health food. By my calculations it'd be about ~900 calories total if you consumed all the sauce. Make for two people, serve it along with some stir-fried veg and white rice and that's a solid meal that's not too much.
Chinese Cooking Demystified thanks for the reply. love your work!
I usually don't have a problem with oily food, but these absorbed ALL the oil in your wok! o_O This is a bit too much for me!
Vicky should've at least sat beside Steph when she was talking! She had like 3 seconds of screen time.
Yeah, I wanted her to do a little tip in the outro too... we actually filmed her doing one. She was understandably a bit shy on camera though and like all of the footage was with her looking really away from the camera. We all agreed it'd just be better to cut it :/
And the times of this ignorance God winked at; but now commandeth all men every where to repent: (Acts 17:30)
The Lord is not slack concerning his promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance. (2 Peter 3:9)
And as it is appointed unto men once to die, but after this the judgment: (Hebrews 9:27)
I tried this, but wouldn't do it again. WAY too oily, I almost vomited!
I like chinese recipes but not exotic foods like snakes dogs