Salt and chilli chips exclusive new update

Patreon: www.patreon.co...
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
Hi guys i watched the chef in my own takeaway the other night explained the importance of using an almost dry wok for salt and chilli dishes or chicken..If too much oil is used the food will be soggy and even worse before it gets to the customer..Using less keeps everything nice and crispy..The veg is only cooked for a few seconds and then the hot chips are added. I have found now a notable difference in my own because of this...The whole dish is cooked in seconds shown in the video.Hopefully some of this will help..
The chips are deep fried..
If you want to become a patreon on my channel or just buy me a coffee you can click on this link.. / creator-home..this will help towards buying ingredients each and every month also you will be credited on my future videos..I'm only a small creator but as the channel grows hopefully i can give a bit more back ..Thanks guys.
ABOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about..
Recipe
Veg
1/2 onion sliced
1 red chilli diced
2 cloves of garlic diced
Half green bell pepper sliced
1 spring onion diced
1/2 tsp red chilli flakes
Salt and chilli seasoning
1/2 tbls salt
1/2 tsp Chinese five spice
1 tsp white pepper
1/2 tsp garlic granules
1/4 tsp red chilli powder
Mix everything together
Use about one tbls of the seasoning for each dish..
This amount should be enough for two portions
Double up all the above measures if more is needed for other dishes..
Stored in a salt shaker is ideal and gives you more control
Use the seasoning in exactly the same way you would salt a bag of chips from the chippy..
If you prefer more seasoning then just add more..
If you would like my original salt and chilli seasoning used in Glasgow takeaways then click on this link... • The Original Chinese S...
The above is just a more simplified version..
Method
Pre cook your chips and keep them warm before you add them to the wok
Next add 1 tbls of vegetable oil to the wok and then add all your veg.
Cook for a few seconds until slightly cooked and then add your chips
Now add some of your season and toss through ..Done