How to Make Beef Chow Fun | Wok Stir Fry | Chinese Cuisine
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- Опубліковано 14 жов 2024
- Sharing the recipe for one of my childhood favorites, beef chow fun! Hope you enjoy!
Timestamps below.
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0:23 -- Ingredients & Prep
5:10 -- Cooking
7:43 -- Plating
7:52 -- Taste Test
Here are cooking tools and ingredients I recommend / used in this video!
Dalstrong Cleaver: amzn.to/2VO6jLv
Wok Shovel: amzn.to/33J3tJW
14" Wok (from The Wok Shop in San Francisco's Chinatown): www.wokshop.co...
Wok Ladle: amzn.to/2VNzy16
Dark Soy Sauce: amzn.to/2TuSY9D
Light Soy Sauce: amzn.to/2PQqsgk
Shaoxing Rice Wine: amzn.to/2wtpX4Z
#beefchowfun #noodles #chinesefood #stirfry #beef #chinese #cantonese #wok #howto
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Best on line recipe … the way grandma served to us! Thank you…
Hi! New subscriber here!!! Excited to watch your other recipes!!!
YUM! one of my favorite dishes ever! Thanks for sharing, definitely wanna try making!
We hope you do! And let us know how it goes!
I'd like to request a video be made
For how to make THAI SPICY FRIED CATFISH.
My favorite thai dish.
Thx in advance!
Hey man, great video, I'm going to make this tonight!
Awesome, let us know how it turns out!
Very informative, and it looks delicious.
Thank you!
"Use a bigger bowl" - hilarious
Looks amazingly delicious!!! Tyfs!
So excited to cook this recipe! Now! As in now 😃❤️
So many good variants depending on where southern Chinese ventured to in the last 100 years...pad see eaw and pad Thai in Thailand, char koay teow in Malaysia...
All good stuff!
Baking soda should be used, not powder. They are different from each other. I made the mistake of using powder before, and it did not turn out right. The chinese chefs I spoke to all used the Bicarbonate of soda, which is baking soda. Powder also has "cream of tartar" which is a dry acid.
Thanks for clarification
Great angles on the cooking!
Glad you like them!
This looks delicious!
I always get hungry after watching your videos lol
😁
Thank you for sharing
My pleasure!
Are you cleaning the wok in between the different phases. I've learned that the starches in food tend to stick to the wok which leaves in charred chunks. So wanted to see if you had any advice.
If you are cooking noodles in the wok, one thing I like to do is make sure they are cold/cooled down by putting them in the refrigerator. From my experience when I add noodles that have been cooled down to a hot wok, they don’t stick and burn. Noodles that are boiled first then stir fried especially need to be cooled and also all the liquid needs to be drained. For fresh rice noodles I would separate them first then put it in the fridge for 10 minutes or until I need them. Let me know if it works for you too!
Love that dish! I can do that, just have to decide which wok to use......lol! Rob
Where did you get your beautiful knife?
We got it on Amazon. Damascus cleaver from Dalstrong. I liked it so much I got it in a chef knife version also! I believe it is their Shogun series. I linked the cleaver in the description if you're interested.
Cooking master knife 😄
I rinse off the baking soda after a couple of minutes because it leaves a different taste to your tongue. Then I marinate with sauces
i can SMELL this through the screen. can't wait to try.
could you show a tour of your fridge, and point out staples like garlic / onions / ginger / vegetables you always have on hand? also, how long do they last? sometimes i'll buy in bulk and forget, then i feel like they go to waste
Yes! We’ll probably do this later down the line. We keep our ginger, garlic and onions together in a cabinet out of sunlight. We find sometimes buying in bulk actually wastes money if we can’t use it in time. So if we know we’ll use a lot soon, we buy more, and if we don’t think we’ll need much, we’ll buy them individually. It’s a little more expensive per item, but if it doesn’t go to waste, we’re saving money :)
Dear friend,
Thank you very much for sharing that cooking recipe with us. I enjoyed watching it.
As a subscriber, I should appreciate if you can demonstrate us how to cook "Chicken Magic Bowl" (Le Bol Renversé Poulet). It is a Sino-Mauritian recipe gaining popularity whereby to prepare it:
One puts chopped chives at the bottom of the bowl.
Then one adds a poached egg with the shinny liquid egg yolk facing down the bottom of the bowl.
Afterwards adds the chicken chop suey.
Next one heaps up the rest of the bowl with steamed rice.
Finally one covers the bowl with a cooking plate, rotates the bowl 180 degrees and removes the bowl.
The difficult part of the recipe is to prepare the sauce.
I hope that you can show us the secret to preparing the sauce.
Looks so Yummy. Subscribed.
Thanks for subscribing! We can't wait to share more!
Gotta try this!
YESSS, you must!
Yum yum! Making it at home is the best cause you get to add in hella beef haha
So true!
Well done. Thank you
Thank you for watching!
Hi. I made it tonight and it turned out really good.
That’s wonderful to hear! Glad you liked it.
What brand of stove top do you use?
The brand is Samsung
What kind of oil do you put in the wok
Any high smoke point oil will do. I usually use avocado oil or extra light olive oil (not extra virgin) for stir frying. I use Canola oil for frying since it’s cheaper and has a lower smoke point. Peanut oil and soybean oil are used often by Chinese chefs
Pro tip: season your wok properly.
Both the beef and noodle stuck to wok and you cleaned it. Lol