I think this 3-minute format is way better than 10-minute videos, sometimes it's hard to find the information I'm looking for in longer videos. I hope to see more short videos!
I'm loving this shorter format as a quick go-to reference tool. Don't get me wrong, I absolutely love the longer videos. And now if I have a question that I just want a quick, specific answer to I can go to your shorter videos and do what I call "grab-and-go"; that is you just come to UA-cam, GRAB the information and GO cook. (The all caps are just for emphasis only, not yelling. LOL) Please continue doing both the longer and shorter videos. I really think you're onto something here. 🙂 👍
Great Explanation 👍 I've always tried making stir fry but never really liked the balance of pre bottled sauces or I haven't been able to successfully make my own sauce. This makes a lot of sense! This is Great Thank you
Thank you for this tips.I just made fried rice with chicken and pork and chicken sausage (Chinese Sausage)plus XO (scallops and shrimp) plus vegetables.I used these two sauces plus a little Soy sauce.
Really late to this video, but everytime I use Hoisin sauce it taste sour more than sweet, I been trying to use in my hokien and udon noodles with no success. Recommendations to boost flavor or just use less?
I made the mistake of using it more as a glaze without knowing the extent of the flavor... Dinner wasn't ruined but I have excess I have to get creative with...
I think this 3-minute format is way better than 10-minute videos, sometimes it's hard to find the information I'm looking for in longer videos. I hope to see more short videos!
I'm loving this shorter format as a quick go-to reference tool. Don't get me wrong, I absolutely love the longer videos. And now if I have a question that I just want a quick, specific answer to I can go to your shorter videos and do what I call "grab-and-go"; that is you just come to UA-cam, GRAB the information and GO cook. (The all caps are just for emphasis only, not yelling. LOL)
Please continue doing both the longer and shorter videos. I really think you're onto something here. 🙂 👍
thankyou for sharing 🎉
I like the short videos, but I like the long ones too. I hope you continue making both kinds.
Love your videos!
Very interesting video tak thanks for sharing
Great Explanation 👍 I've always tried making stir fry but never really liked the balance of pre bottled sauces or I haven't been able to successfully make my own sauce. This makes a lot of sense!
This is Great Thank you
Great information easy to follow instructions for understanding Sauce uses thank you
Thank you very much! You've explained it very well. Keep up with thegood work. 👍 👌 👊 👏
I like your short videos, which focus on essentials . Looking forward gor more pls .
Thank you.
Really liking the videos, like a bunch of the folks here I just bought my first wok and am trying to get me and the fam eating a bit healthier,
Thank you for this tips.I just made fried rice with chicken and pork and chicken sausage (Chinese Sausage)plus XO (scallops and shrimp) plus vegetables.I used these two sauces plus a little Soy sauce.
i eyeballed the first video and made stir fry noodle BEST THING I EVER DID THANK YOU
This is amazing thank you so much ☺️
Really late to this video, but everytime I use Hoisin sauce it taste sour more than sweet, I been trying to use in my hokien and udon noodles with no success. Recommendations to boost flavor or just use less?
Dilute the sauce with water to bring down the sodium and don’t overdo it. You can also add honey or sugar but again do not overdo it
I just got some!
I made the mistake of using it more as a glaze without knowing the extent of the flavor...
Dinner wasn't ruined but I have excess I have to get creative with...