🥦 How a Chinese Chef Cooks Broccoli! (蒜蓉西蘭花)
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- Опубліковано 27 кві 2024
- Watch Daddy Lau teach us how to make Stir-fried Broccoli with Garlic. It’s amazing how simple it is to turn such a simple ingredients into such a delicious gourmet meal right at home!
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/brocc...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
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- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
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- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
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- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
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- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Wash broccoli
02:02 - Cut broccoli
03:08 - On broccoli
04:09 - Prepare aromatics
05:07 - Create sauce
05:34 - Blanch broccoli
07:52 - Start stir-fry
08:23 - Add broccoli
#cookingathome #chinesechef #broccoli #broccolistirfry #stirfry #broccolifry
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/475R3va
Get the full recipe: madewithlau.com/recipes/broccoli-stir-fry
Excellent video! Hope Mr. Lau will show us how to cook old school Cantonese Omanthus egg one day. It has a very distinctive aromatic flavour.
What type of cooking oil you used? Thanks
So do I like the stalk
The amount of shit you have to buy and do to eat broccoli is crazy. Any meat salt, pepper cook eat. Much cheaper much simpler much more nutritious.
So what the kids like is the fat and you’re using vegetable oil, which is the number one cause of heart disease. So to cook the cheapest vegetable possible you have to spend like an extra hundred dollars or so.
I'm glad that you show using the stalk. People don't realized it's edible and good. It usually gets wasted. I like it as much as the florets.
This is literally my fav part it's so delicious
Actually the stalks can be used for fried rice. Mum usually dices it into brunoise to add more textures to the dish.
It's very versatile, my favourite usage is for scrambled eggs. I mixed random meat, veggies and cheese in eggs like a lazy man omelette.
@@waterjade4198 this sounds good think I'm going to try it
In Hong Kong, we will reserve the stalk, cut it into small dices, and use it as an ingredient to make fried rice. It provides one more crunchy texture, and also color, and vegetable to a simple fried rice, very tasty and useful.
I love how you record your dad explaining his cooking in Cantonese. Reminds me of my late father. He always wanted to teach me to cook, but I was always too busy to watch. Thank you for sharing your dad with us.
Couldn't agree more. Love listening to the Cantonese, reminds me of my parents cooking too
my stepdad is from hong kong and his parents didnt speak english at all so i was exposed to hearing cantonese from a pretty early age. it definitely stirs memories.
Not too many western culture knows Cantonese have a high quality tastebuds which is why Cantonese food serve around the world! Very wonderful to hear my native tongue in a cooking show!
🫶🏽
Ey dude you waste so much water on washing that broccoli : ( Bad video
I appreciate you did not voice over your Dad’s Cantonese. So awesome to hear the native tongue. Don’t change the format.
Your dad is so cute “I know what each & all of you like to eat but you won’t know what I like.” The baby clapping at the end is so cute 😁
Italian here. I find it fascinating how even with such a distance in our cultures, the cooking of something as simple and delicious as broccoli is pretty much identical. We do fast boiling, keep em green, and sautee them with garlic (we use no ginger). We also prepare the stalks for who likes them (my daughter has always preferred them since she was 2, I never like them). Also, for us high quality olive oil with such a simple dish is necessary. Thanks for the video!
That's amazing! Great minds think alike :)
Vuoi Italiani nei posti piccoli, fate cose buone!
Lol. Olive Oil is probably the LAST oil i'd want to use for a stir fried dish with high heat intensity. That will only taste bitter in the end.🤣
@@ThirdLife86if you use bad technique, sure. If you keep things moving, use high heat briefly, and then finish with fresh oil, it'll work great. Or just go tell Italy they've been doing it wrong.
@@morticae Has nothing to do with bad technique and also doesn't mean you can't cook other things with it. Its just not meant for asian high heat wok fried cuisine, sorry to break it to you or the italian fellas. Olive oil is not the holy grail in all cuisines and for each and every dish.
Keeping things moving will keep your ingredients cooler but a lot of the oil in the pan will still go bad. Also as soon as you use high heat its done even if "briefly", also your dish will not taste the same as you NEED high heat. And then top it off with another dose of oil so you're eating a massive oily dish ?
Yeah, seems like your technique is really perfect. If you want to eat half burnt and half fresh oil with some partially over or undercooked broccoli. Perfect dish. 🤣
I appreciate your father mentioning what to do when feeding people that have a tougher time chewing. My daughter loves broccoli but has cerebral palsy so chewing is difficult. I look forward to cooking this for her!
If the chewing problem is severe try making it into dips, with tofu (blended) and you know anything she likes (garlic, black pepper, soy sauce or so) Some people (specially women) that may have a colitis problem, may have a hard time with "hard" al dente broccoli.
Ey dude you waste so much water on washing that broccoli : ( Bad video
@@Anudorini-Talah Oh, for god sake, no he doesn't. He is literally soaking it in a bowl rather than wasting water running it in the sink like most do. Should he not wash it at all, do you have any idea the dirty hands that are all over your produce before it gets to you?
Much love to your daughter.
So glad you record it with dad’s explanation in Cantonese so my mother can watch
I love the fact that even though I can't understand any Chinese, Daddy Lau's simple, straightforward cooking instructions don't need to be translated into any other language; his awesome Dad-energy is adorable, too!
Speaking as a daughter who still misses her dad, thanks for your dear Dad's delicious broccoli recipe.
do you live in Broccklin?
What do you mean? He’s speaking Chinese
@@livinthedream4479 Yes, and I don't speak Chinese. What's your question?
@@marioncapriotti1514 can you speak Italian?
@@giovannimannelli2158 Un poco - posso leggere abbastanza bene, ma non ho parlato per molti, molti anni.
I'm italian but Chinese know what they are doing when it comes to eating veggies, i am soo impressed. Your soo blessed to have a dad like that... what a worker and smart OMG!...
Watching is so joyful. Finally after 8 decades I have learned how to clean and cut broccoli. Thanks to all of you for making these.
wash your fruit and vegetables first before cooking them to eat
May our Savior Christ bless you with many more years. 🙏
@@GanGster_Gato Thank you and wishing you a great 2024
No one on earth cooks vegetables as well as a Chinese chef! Especially broccoli! So much work, love, and pride in every dish! Thank goodness for UA-cam so the world can learn these long held traditions.
I'm so glad to see someone who is a professional and understands the need to wash and then blanch in salty water any vegetables in the broccoli family. It makes the difference between okay and fabulous.
I did not know about cutting broccoli upside-down. Brilliant simplicity. I'm going to do it that way from now on. Thanks to you and your dad.
I love how your dad said he knew what each of you like to eat but no one knew what he liked. This is such a lovely family.
😂Family love from a 😎 cool Dad.
how is this lovely ? lol
Sounds a bit like a nightmare for the dad seems he put them on this planet and they know nowt about him.
HUH???????????
@@Peepsarestrange
This man is amazing! Not only he's an exceptional cook, but a great teacher as well! Thank you for the lesson!
So endearing to hear Daddy Lau speak Cantonese, and the subtitles definitely help! Everything in this video is so authentic - the language, the culture, the family, the cooking. Thanks for making this video!
❤
How can you be so ignorant and use like 5 liters of water for the broccoli man.. its so tragic to see people get taught this crap.
@@Anudorini-Talah Why in the world would you call others actions ignorant when they are simply different from you? Oh. That's right, because you are the ignorant one.
Legendary. Secrets of the wok. I feel privileged to get such a detailed demonstration from a guy who obviously knows his stuff.
I wish I could express just how much I love these videos. The amount of wisdom you pack into a 10 minute video is always impressive and the little touches of family just go hand in hand with the joy and task of cooking
The stalk is my favourite part. It's the sharp taste and crunch that I like.
We are lucky to have a senior master chef share his cooking knowledge with the world. Thank you!
We all need a kindly competent generous chef in our life!
I'm less than three minutes into this video and have already learned about 6 different things I didn't know about broccoli. And I love broccoli. And I specifically love how Chinese broccoli tastes more than any other I've tried so far so this is incredible. Thank you for this really useful video.
If you’re on a budget steaming with garlic and ginger produces pretty much the same flavor
Man, every time I watch these videos, I’m so hungry I start chewing my bottom lip. I WISH I had Daddy Lau in my life!
You are a really good moderator. Nice voice, pronunciation, and translation. UA-cam is great for allowing non-asians to come close to creating those great Asian flavors.
Broccoli in garlic sauce is my favourite thing to order at Chinese restaurants, it’s good to see this recipe so I can make it at home.
Yes you’re right come to think of it. Love garlic broc
Garlic broccoli is my hands down all time favorite dish.
Thank you for sharing this masterclass.
Yet I can’t wait to make it
I usually just pan fry it in olive oil to sear it, this is another level!
Broccoli is my favorite vegetable. My jaw dropped at the recommendation on slicing apart a whole head of broccoli. It just makes so much sense. Giving that a try the next time I prepare some.
what??
I LOVED the comment about elderly people, or babies.
This is what's home cooking is all about ❤️
I love this. Thank you for having your father speak the ethnic language of your people. Explaining to us the correct way of cleaning and preparing broccoli. The captions on the screen in english helps us to understand the expressions and tutorials by your father. Thank you for honoring your parents and the beautiful language of your culture. A proud and beautiful heritage you have. Thank you for sharing your video and this amazing cooking recipe tutorial by your father..😀🥦🥦🥦👍
Showed multiple angles of all the ingredients and results after manipulating..... and the "why" was answered for each step. This is a really good video to show noobies in the kitchen and a great tutorial on how, with varying heat & movement, sauces are formed/get their consistency. Well done! Please thank your dad!
LOVE this man and his family! Learning SO much from this master chef! Thank you!
it’s always an absolute pleasure to listen to someone who really knows what they’re talking about… thanks so much!
I love this! Thank you for sharing your dad (and family at the table). I love that he’s speaking Cantonese. That makes me happy! It takes me back to growing up in Hong Kong. I look forward to watching more of your videos.
The baby is SO adorable!!
Your dad seems to be an excellent chef! Thank you for sharing this with us. May God bless you all🙏🌹
It's a pleasure watching a masterful chef in his elder age work with food, it's so relaxing, seeing the natural gentleness and respect for the natures gifts.
Thank You for keeping logic and intelligence alive in the Kitchen TY TY TY TY TY
Happiness on a plate! This is food art at its finest.
I’ve had this brocoli in China. They make many vegetables in such a simple but delicate and delicious way, I never knew how! Brocoli, pak Choi, morning glory.. you name it. I’ve tried somewhat replicating it at home with garlic and a bit of soy sauce and sesame oil, but of course it was NEVER the same! Thank you so much for this video! ☺️
Just what I need. Recipe books never tell you how to cook the basics. I love garlic broccoli and now I can make at home.
The baby clapping at the end was the best part of the video, just too cute!!!!
Really enjoyed this; Devin seemed to as well! Your father is a great teacher and I look forward to learning more in time. All the best to you and your family!
I just got home from a wonderful business trip to China, now I'm kind of obsessed with trying Chinese food cooking techniques! I had such incredible food there, especially the street food! The crispy pork belly I had was incredible. My wife and I love to cook, so I'll be trying out some of your suggestions, your channel is wonderful...
The best of wok hei to you and your wife!
So glad I found this channel. This is how authentic regional cooking is done!
Even with subtitles .. the explanation and demos are very easy to follow .. and the way this is president give average home cook the confidence to try the dishes.
thank you for the video, your dad is a gem, wish you many many happy years together!
Learning that ive been cutting my broccoli the right way for a long time is amazing. One step closer to cooking broccoli like these pros. Its my fav 😋
Amazing cooking !!! Master Cheff is not just a Outstanding Cook but an artist !!!
This is so sweet I could cry. started saying “yay” with Devin. Thank you so much. Didn’t know how to cut garlic this way, even, for around 22 years, and now I can reference this to cook broccoli like this💗 your work is so important, 多謝
Love love love brocolli stems, cut properly like your dad, and cooked just long enough to warm through (and I bet that sauce is divine)
This channel (and your dad) is gonna teach me how to cook proper Chinese food! I'm about to buy my first wok and am now really excited to get going 🙂
Season it well in the oven with some tallow, good wok hay.
@@loungelizard3922 I just googled "seasoning a wok", and yeah no thanks I'll stick to frozen pizzas and depression
Hello from Germany! I have just tried your recipe for Sunday lunch. Your instructions are really easy and the result is amazing. I'm very pleased with how the broccoli turned out. At first I was a bit worried that the sauce wouldn't be quite enough, but the remaining water in the vegetables did the trick. The taste is really something! Thanks again!
Your dad is so cute “I know what each & all of you like to eat but you won’t know what I like.” The baby clapping at the end is so cute
Broccoli is my favorite vegetable, even as a kid, and I've always loved the way it comes out at restaurants, but I had so much trouble cooking it at home. Then I learned how to blanch and that's made all the difference in the world! I'll definitely be trying this sauce next time I cook it.
When I tell people that broccoli is one of my favourite vegetables they look at me with confusion. Broccoli is delicious? They have no idea.
@@paulmaxwell8851 We'll just have to be broccoli advocates for all the people that are missing out on the deliciousness.
Don't know why blanching was the revelation for you since all that seems to do is soften it up (and does nothing for keeping it green as is said here). I stir-fry it directly and it seems fine to me. I think what's most important is the little extra liquid spicy sauce added to the oil base while stirring. Also baked garlick cloves then chopped up taste better than stir-frying it raw and can be put in the pan at the end without risk of burning it.
@@nicknelson9450 I don't really care about the greenness or anything. But the flavor is different. I can't really explain it, but it just tastes better to. I mean, maybe it's the salt in the water too? When I steamed it, I usually add salt after.
How can you be so ignorant and use like 5 liters of water for the broccoli man.. its so tragic to see people get taught this crap.
Your videos are as usual wonderful and full of useful cooking tips!
The part I always look forward to is when you cut to the family around the table!
It will be great if you can do a video on choosing a wok for home cooking and maintaining it
Thank you for this recipe! I love broccoli with garlic.
Lau, I really enjoy watching all your cooking videos. Your years of experience preparring ingredients and masterfully cooking tequniques shine through in every video. So far I've made one of your pork soup recipes and my family commented on how good it was. Your positive attitude and love of feeding your family the best food preparred with love are qualities any man would envy. It's great to see Devin participating in the videos and trying out Grandpa's cooking! Thank you for sharing your beautiful family and all your vast cooking knowledge with all us out here in YourTube land! Keep up the Great Work; I can't wait to watch your newst videos! I'm a Huge Fan!
Yum! He could cook for me any time! We eat a lot of broccoli and I eat the stem raw all the time. Love it!
Really good tips! Tried without corn starch and actually preferred that but the color and consistency was amazing. The whole family loved it!
I think I have found my new hobby. I'm absolutely fascinated with Mr. Lau's cooking.
I love this recipe. Chinese cooking is one of my favorites, but I'm trying to cut sugars and carbs. This is a heaven-sent dish.
I've learned more in this video than all other lessons about prep and cooking! Thank you.❤
Broccoli is a Flower but always sold as a Vegetable.
i really appreciate the way your dad explains WHY you take the specific steps he does. thank you!
Leveling up my 🥦 broccoli cooking. A very warm and beautiful family. Blessings❤
Great video. Can Daddy Lau teach us how to make more vegetarian dishes?
agreed , veges meal is the best
Oyster sauce is definitely not vegetarian, but you can probably leave that out or replace it with a vegetarian alternative.
I would use soy sauce. The chicken bouillon is normally vegan as well, or just buy one that is.
You can buy vegetarian oyster sauce. It’s made from mushrooms
This is beautiful 😋The cooking AND this wonderful family ❤
One of the best channels on youtube - food and family with exceptional tips and tricks - thank you
Your dad is so lively! Thanks for the great video!
Needed this video so much! I hardly eat broccoli cuz mine always over cooks or gets too soggy so I gave up! 😢 I actually like broccoli too when it's perfect restaurant style. Can't wait to try out all the techniques and start cooking them again! 😂
LOVE this video! Informative, well presented, and with the family included very inviting!!!
This is the absolute BEST broccoli dish I've ever had! Thanks for sharing such an amazing and easy recipe! I will be eating it along with your incredible egg fried rice which is may favourite as well.
So much attention to something as simple as broccoli shows why Chinese cuisine is so often the best in the world.
I love your videos, you are a very good UA-camr.❤
I just followed your father's recipe and that was the most delicious broccoli I've ever tasted! 🥦 Thanks 👍❤
Yes the buds can look yellow or really very dark green and look at the bottom of the stem. I love the technique of making it smaller and not cutting all the way, i have learned something 😊 thank you!
Your dad is a gem.
I’d love to try his broccoli but I’ve always preferred raw broccoli far far more than steamed. Although roasted florets are really good
Don't think I've been this excited about a dish in a while. Really looking forward to trying it out!
Thanks, I really enjoyed that demonstration. ❤
I used to eat a whole broccoli head cooked Chinese style. Buying and cooking vegetables in season is the best way to have delicious vegetables.
Blanching the broccoli soon after shopping will save you time when you have a lot going on around meal time. It also makes it likely that you will eat all of it before it goes bad.
When I was working as a cook, I was told to blanch vegetables for 30s but at high heat. Small batch at a time since adding a lot of vegetables bring temp down (maintain temp above 80 °C). Has anyone tried shorter blanch timing?
Im so glad I chanced on this simple and beautiful video....from now on I'm 'going to follow and try out many of the recipies your dad shows us here. There is something about how the wise elderly understand how to preserve the essential nutrients in their cooking.
Cheers from Brazil! Loving your content, it is helping me to develop my cooking skills!
What a crazy coincidence. I’ve been cooking broccoli exactly like this for years! Didn’t know that it was actually the authentic Chinese way too.
I thought i made up this method by trial and error 😄
If you're looking for authentic Chinese food, western broccoli is not the way to go. It essentially doesn't exist there.
I lived in China for 12 years. They really know how to make awesome food!
In 2018,I started making broccoli with garlic and olive oil (though only using the olive oil once broccoli is served,) and I added McCormink's ground Sichuan peppercorn powder,cumin powder and ground black pepper. I still have this to this day.
I left China last August and right now I'd kill for some 干架蘑菇，麻辣豆腐馒头和土豆丝. SOOOOOOO AMAZING!❤❤❤❤
For anybody not Asian that thinks they hate broccoli... TRY THIS!! I thought i hated broccoli until I tried it prepared Asian style. It makes all the difference in the world.
I know it's not your fault but there are too many ads on UA-cam now
Yessssss!! Y on earth there’s not 60k likes on the comment?
Honestly, I'm half surprised it wasn't deleted, @@nush295
Get the premium
No ads 😂
@@nush295agree massively
@@craigpage5378no way the censorship means I'll never pay to be silenced b
That looks delicious. My wife and 5-year-old eat broccoli routinely. Definitely sharing this with them.
Really enjoyed this video. Thank you for sharing
Nice video as usual, but would you mind not cutting the tutorial into pieces? It would be great to see uncle Lau handcrafts a dish from 0 to 1 without patreon sessions, scientific explanations etc. Those Q&A can be left until the very end, I find it a very bad viewing experience of Dad - english - Dad - english - Dad - english, I had to skip a lot. Honestly many of the viewers come here to learn how Mr.Lau cooks, just my suggestion.
Dude just fast forward if you want
Thank you uncle lau 😊 Love 🥦
今天晚上來試試看這樣煮。謝謝劉爸爸分享
不要客氣，非常感謝您的支持！老劉祝福您和家人健康快樂！
OMG, I've learnt so much from this short video?!? I mean, its mind blowing to learn about the simplest things you had no idea about before?!? 🤯
Wow! Great cooking video! The Broccoli with garlic and ginger dish truly looks delicious!
My favorite part of broccoli and cauliflower is the stalks.
Your family is happy together and your broccoli looks delicious!
Thank you for teaching us how to properly cut and blanche it. 😊
I'm Portuguese, currently residing in Lisbon, but lived a total of 27 years in Macau, having grown up there in the 80s and 90s and doing another 'tranche' in the late 00s-10s. Cantonese food is the "foodtrack" of my life, and nobody does Broccoli better than the Chinese. Also, I want to say that Cantonese is so incredibly expressive and, to me -- I'm partial, of course --, the coolest sounding language. These videos are a treat to watch and listen to. M-goi sai and obrigado
I used to live and work in HK in the 80s and went to Macao for one reason: pastel de nata! I’m French and was sorely missing good pastries.
@@idreamtiwasbackatmanderley414 Allo! So probably at Lord Stow's, which adapted the pastel de nata recipe -- custard instead of cream (which, by the way, is fine, I'm not a purist). Now you can get them everywhere and I even had some really good ones in London last year. Cheers
Turkish here, sometimes I feel like we are Chinese for real, my family exactly does like that. With ginger, with finishing oil, with blanching omg