Transcripts
1. Course Intro: Hi there. I'm young from China, and I'm going to teach you authentic Chinese home cooking in this course. Are you curious about Chinese cooking but don't know where to start? Have you been intimidated by those foreign sauces and ingredients? Or having held that by the thought that you need special equipment to cook Chinese food? Chinese cooking is not that complicated at whole, just like everyone off you. Most Chinese households don't have professional chefs stuff, and they use the same cooking pens and knives just like you. Cooking. Authentic Chinese food at home doesn't require much to start. In this course, I will first introduce you the five essential Chinese sauces. Then we will use Onley. These five Chinese sauces to cook six super tasty recipes was just your daily home cooking equipment. The six versatile recipe lectures work like a staircase from easy to more complicated. After this course, you will be able to confidently cook a dinner full of authentic and tasty Chinese dishes. What you can enjoy with your family and friends, Inro now, and let's embark on this journey together to cook authentic Chinese dishes at home, looking forward to seeing you in lectures
2. The 5 Key Chinese Sauces You Need To Know To Cook Most Chinese Dishes: before tapping into the recipes. In this lecture, we're going to have a crush course on the key Chinese sources. If you've ever visited a Chinese supermarket, you might have been overwhelmed by the racks off sauces wondering what's in those bottles and jars and which one should I use? Don't be overwhelmed. Chinese cooking is not that complicated. We need only five key sources to pull off most of the Chinese recipes. They are light soy sauce, dark soy sauce, Chinese dark vinegar, rice, liquor and sesame oil. Let's have a quick tour through each of them. Light soy sauce. It's made from fermenting soybeans. They provide a salty woo mommy flavor, and it's the base flavor for many recipes. They are a light liquid was dark brown color, and they will give a light brown color coating to the dishes. Dark soy sauce. It's the sister off light soy sauce. They are also made from fermenting soybeans, but for a bit longer herring the same salty umami flavor. But they're a bit lighter in taste than light soy sauce. However, they carry a thicker texture than light soy sauce, and it's great for coloring the dishes to make the dishes look golden and shiny. Chinese dark vinegar. Unlike the Italian balsamic vinegar, the Chinese vinegar is made from carbs like rice or wheat, and you can tell from the name that has a clear, sour flavor. The dark vinegar is used a lot together with sugar to give. The dish is a sweet and sour flavor. Moving on to rice liquor. They are literally cooking alcohol made from rice. It is probably one of my favorite cooking sauces. They're fragrant and really aromatic. It's usually used together with meat to remove the bloody and fishy smell from meat and seafood. And don't worry about getting drunk from rice liquor because the alcohol percentage is quite low and also the alcohol will evaporate after some cooking. Last but not the least sesame oil. The name is straightforward. Sesame oil is pressed out from roasted sesame. They have such a dominant roasted sesame flavor and smell. It has a very smooth texture, and it's used a lot as a final touch in dishes. Toe elevates the death off flavors. Yes, that's it. That's all you need to have to create most of the Chinese dishes, and I'm going to show you how in the next six recipes using only these five Chinese sauces , let's check out the recipes
3. Recipe 1_Scalded Lettuce With Garlic: Welcome back from this lecture on, we're going to take out the pants and start cooking to give you a very easy and smooth transition into Chinese cooking. We're going to start with this really simple recipe scalded Lasses with garlic. Without further ado, let's start cooking. The ingredients needed for this recipe are really simple. A lattice and two garlic clubs. That's it. First, we're going to just integrate the lattice gleefully and then wash them. I would keep the lattice leaves in their original shape without further cutting, because the bigger size of the leaves will remain more crunchiness during the scouting process. And also the nutrients would stay inside after washing the lattice. Let's move on to mince the garlic. Here, we want to really mince the garlic into find tiny little pieces because there wouldn't be too much cooking for the garlic Later. You wouldn't want to bite into a big piece of raw garlic after preparing both of the ingredients. Let's make the sauce. What's the Formula One tablespoon off light soy sauce one teaspoon off dark soy sauce one teaspoon off vinegar 1/4 teaspoon of salt 1/4 teaspoon off quite pepper 1/4 teaspoon of sugar and 1/4 teaspoon off sesame oil started evenly and make sure the sauce mixes well. Put it aside, and we use it for later. Let's move on to the stop. Bring a part of water into boil at a few drops of olive oil into the boiling water. The olive oil will keep the color of the lattice leaves, green and shiny, even after the scolding process. You can, of course, changed the olive oil into other plant based oil. They all work the same, putting the lattice leaves and scold them for around one minute and to the lettuce leaves are turning soft and even a bit transparent. You can address the timing to your own preference off. How crunchy do you want the vegetable to stay and also adjusted according to the different green vegetables that your scalding right now for vegetables, it has more stem like broccoli that it takes much longer time. And for other leafy green veggies such as spinach, it will take like 30 seconds to be ready. Okay, time is up. Less fish out all the lattice. Make sure that you remove the excess water from the lattice and then put in nicely on the plate. Now we can pour this dark sauce evenly over the lattice. Put the minced garlic on top the lattice, and we're gonna move on to the final step off the recipe. Take out a small saucepan and pour in one tablespoon off plant based oil. He taught the oil. When you see smoke coming out from the pan and small oil stripes start to form, that means the oil is hot enough Now. Now carefully take this pan off burning oil close to our lattice plates. Slowly but firmly. Pour the oil over the garlic. Listen to this sizzling sound. We're basically using the oil to cook the garlic instantly. Congratulations. Now we have our first recipe ready before eating. Just stir the garlic around and make sure it's mixes well with all the lattice and we can start eating. Enjoy
4. Recipe 2_Tomato & Egg Soup: Welcome back in this lecture, we're going to learn a quick and easy Chinese soup tomato and accept. Let's start cooking first of all, the ingredients we want 200 grams of tomatoes and preferably the truc type two eggs and some coriander. You can also use chives of spring onion to your own preference. If you have it, you can also add a handful of dried shrimps. The dry difference will add a lot of sea flavor to our soup later. Now let's start preparing the ingredients. First the tomatoes remove the green nuts on the tomato. Cut tomatoes into irregular shapes rather than slicing it, or cut it into tiny little pieces because this irregular shaped give out as much juice as possible while remaining a basic shape. Now, after cutting all the tomatoes put into a bow and we were using later moving on to the coriander. Very simple. Just cut the coriander or chives into tiny, tiny little pieces. Put it into a boat and we were using for garnishing in the end. Now the axe crack, it opens, then start whisking. I would only call the whisking down when you see little bubbles appearing on the top of the at see flavoring. 1/4 teaspoon of salt half a teaspoon off rice liquor, then whisk it against the salt will help the acts to shave in the cooking process, and the rice liquor removes this fishy smell off the X. In the meantime, boil around 800 milliliters of water, and we will use it from soup Now the tomatoes had done the axle whisked, the coriander is minced, and the dried shrimps are there. That's fire up eternal high heat when the pan is hot or in a few grams off plant based oil . When the oil is also hot, we can throw in the tomatoes. Gente lee started tomatoes for 1 to 2 minutes, until the tomatoes are giving out the truth and becoming soft. Now it's time to add the boiling water. Make sure the water is abundantly covering the tomatoes because we're making a soup in the end, also adding the dried shrimps. If you have them, bring the water to boil and continue cooking it for another two minutes and you will see the soup color is gradually turning red. Now it's time to port in the X slowly and gently pouring the AC along the side of the pen in circles. Do not stir the eggs. Just let the AG slowly form shape in the boiling soup. Garnish half of the coriander on top when we see the eggs and not running anymore, that means it's time to start some final flavoring before we call it down some salt to taste. Few jobs off sesame oil. The sesame always really essential for this soup because it elevates the flavour so much. Now the soup is ready for plating. Pour it into a Super Bowl, then garnish with the remainder of the coriander or chives. Now our soup is ready. It's time to dig in.
5. Recipe 3_Yang Zhou Fried Rice: Welcome back in this lecture, we're going to learn the most famous fried rice recipe. Young jewel fried rice, who doesn't love a boa. Freshly walked fried rice. Let's get started. They're quite some ingredients needed for this recipe. 80 grams of shrimps, 60 grams of Chinese sausage, 45 grams of peas, 35 grams of sweet corns four dried she Tuckey, two x two cups of rice to spring onions. You can actually changed ingredients to your own preference. How elaborate? A bit more on that in the next lecture. First, let's talk about how to cook rice. The most important thing about cooking rise is the ratio between the rice and water for fried rice. We want to keep the ratio at 1 to 1 so that the rice cooked will be not too soft and sticky . Instead, they will become more friable. During the Volk process, I highly recommend you to invest in the rice cooker. It doesn't have to be fancy or expensive. The basic functions will do. The rice cooker will give us a worry free cooking process. Also, it's very easy to cling afterwards was a nonstick layer, but also is perfectly fine If you're cooking with a normal pot was lit. We'll cover that later. Now let's start cooking the rice. Measure two cups of rice and put it into a big bowl. Brings it under running and cold water for 2 to 3 times. Make sure you remove the excess water and put it into the rice cooker or the parts that you're gonna cook the rice with. Now, measure the same amount of water and pour it into the pot. If you're using the rice cooker, just start the cooking process. If you are using apart, then put the part with the lit on the staff. Bring the water to boil, then turn to the lowest fire that you can get that it. Simmer for 15 minutes, then the rice will be ready. When the rice is ready, gently stir the rice to make a loose and disentangle. Then put the rise in the big plate so that the rises nicely spread it on the plate. In this way, excess heat, moisture and water will evaporate, and the right space for our young Joe Fried rice is prepared. No, let's deal with the dried, she Tuckey after soaked in water for 60 minutes. The dried shit turkey will be ready for use, so please plan to step ahead of time. Now let's move on to do some cutting. First the shrimps cut them in half, but if you have the smaller cocktail shrimps, just leave them as they are, dice the Chinese sausage into small cubes. Put it assigned the ship. Turkey are now soaked and soft also dies them into small cubes. We only need the green part of spring onion. Cut them into small rings. Put it aside. The ex, crack them open, then whisk it. Remember what we learned in our last recipe. Whisk the eggs until it's all for me and bubbly on the top. Then we can start flavoring 1/4 teaspoon of salt, half a teaspoon off rice liquor, then whisk it again. Now that all our ingredients are prepared, let's fire up. Turn on the highest heat that you have. When the Panis hot dripping a few grants of oil, wait until the oil is getting really hard. Then throw in the shrimps, fried shrimps and chill. They change color. No, don't overcook. The friends. They're ready normally very soon. Bread. Some rice liquor along the side of the pan, the so the shrimps, a sizzling in rice liquor. This stimulates a lot of aroma. You were spelled it, and it also removes the fishy smell off the shrimps. When the rice liquor is drying up a bit, take out the shrimps and we'll move on to the Chinese sausage. Throw in the Chinese sausage, let it fry by itself until the fat comes out. When you see the Chinese sausage up it nicely burned and Braun in its own fat grow in the peas, corn and she Tuckey stir fried um together for 1 to 2 minutes until they're cooked. One of the most important thing While cooking fried wise, it's always keep the fire level on your stuff to the highest. This will generate a nice burned flavor around the ingredients, while the food is not burned at all. And this nice smell is what we call in Chinese Gorky or of OK. This nice and indescribable smell is in Assam's when the water and moisture in the ingredients got steamed away instantly while reacting to the heart pan, the food got slightly caramel rice and carry a nice burn smell and that is the essence off young Joe fried rice. Now again, put in a few jobs of rice liquor along the side with pens lattice sizzle in the pan, and it will stimulate a nice aroma. Take out the mix and we will continue to the next step. Add in a few grams off oil so that the oil can lightly cover the bottom of the pan. Wait until the oil is really hot. Now we can pour in the X after pulling the eggs. Dinar starlet wait for 10 to 15 seconds and you're the bottom. The egg is nicely fried. Then we can stir the AK. We want to make sure that all pieces the axe are cooked with a golden brown color. Now we can put in the rice. Gently mix the rise together with the egg and try to separate the rise even more. You will see with the high heat. The water in the rice will be steamed out even more, and they will gradually fall apart. So it's all fluffy but not speaking. Now let's throw in the early evoked mix off Chinese sausage piece sweet corns on and she tucking. Stir them together was the rice and X, throwing half of the spring on your rings into the mix and stir them well, so the spring onion flavor is nicely blended into the ingredients. Now one of the last steps. Let's throw in also the shrimp. Stir together with other ingredients quickly at two spoons off light soy sauce stars Gerster So everything is nicely mixed under the high heat. I think by this time you already smell a lot of flavors. Finally, some salt to taste. Make sure the salt is evenly blended in the fried rice, and now turn off the stuff and we can take our fried vice onto a plate. Garnish with the rest of the spring onion rings and the young Joe Fried rice is ready. Look at the constant steam from the fried rice and smell it. That's the smell off Corky. Let's dig in
6. Recipe 4_Steamed Chicken With Shiitake: Welcome back in this lecture. We're going to cook the recipe. Steamed chicken With She Tuckey. This is a really popular dish that exists in various regional cuisines of China, just saying slightly different formats. Let's start right away the ingredients needed for this recipe. You're really simple. 300 grams of chicken leg without bones, 35 grams of dried She taki, which after soaking it, turns to around 190 grams. Some colorful fresh chilies, which you can just to your own spicy tolerance level. One. Spring onion around four centimeters of ginger before we start winning to soak the dried shikaki for at least one hour. I always prefer using dried she Tuckey rather than fresh Kentucky, because the dried ones has a much stronger flavor that were infused with the chicken. Don't throw away the water where the shooter keyword soaked will needed later. Now let's start preparing the ingredients. Take the white and stamp part of the spring onion. Cut its diagonally into big pieces. Cut the green part of the spring onion into small rings. Put them separately aside. The ginger removed the skin off the ginger and cut it into things. Slices Now let's move on to the chicken leg. Cut the chicken leg into big cubes off around three centimeters. Don't cut the chicken like too small because there were shrink after those steaming, though I'm using the chicken legs with skin. It's also perfectly fine if he using the ones without Put the chicken in a big bowl. And now we're gonna learn how to married in meat. This is the secret to keep the meat tender in Chinese. Cooking at one tablespoon off light soy sauce one teaspoon off dark soy sauce to teaspoon off rice liquor grind or at some white pepper half a teaspoon of sugar 1/4 teaspoon off salt half a teaspoon off sesame oil Use your clean hand to mix the sauce with the chicken well. Massage the sauce into the chicken. This will help the flavors to go deep into the meat, and also it creates a layer with a mix of oil and sauces around the chicken so this layer will protect the water and moisture inside of the meat from going out during the cooking process. Let's the mix rest for five minutes after five minutes, throwing half of the ginger that we cut earlier. Also, half of the white part of the spring onion makes them was the chicken. This is to robin the flavors off ginger and spring onions into the meat. This removes the bloody smell off the meat. Remember the turkey water that we kept earlier. Take one tablespoon into the mix. Massage the sauces and ingredients together. This flavored water replenished the water loss of the chicken due to the earlier marinate with salt. This makes the meat stay tender and juicy. You can use ginger and spring onions, soaked water or even just normal water. Different meats can absolve different amount of water. Normally, beef can absorb a lot more water than chicken and pork at two teaspoon of starch into the mix. It can be cornstarch, potato starch, any starch that you have and makes it while with the chicken. This will create a protective layer outside of the meat, which protects that meets truth from going out during cooking. Now we can call the chicken marinated. You can apply this marinade method to beef or pork if you want the meat to stay juicy after cooking. Now, let's cut the shit. Tuckey cut the sheet, tucking into big pieces because the she Taqi was soak up a lot of water after cooking. When you bite into its, a lot of juice will come out now. The chilies, if you are spicy level like me, I have used one Thai chili toe. Add the spicy flavor to the mix. Cut it into small pieces. I've also prepared to other fresh chilies, which are not very spicy. They were at a nice texture and color in the dish. Remove the seas and cut them into small rings. Take out a bit off the chili mix and put them together with the green part of the spring onion. It will both be useful garnishing. In the end. The rest of the chilies can go together was the rest of the spring onion and ginger for cooking. Now let's take a look at our marinated chicken leg. Throw in order, she Tuckey and the mix off the rest of the ginger white part of spring onion, the Thai chili and most off the colorful chilies. Stir and mix them evenly. Take out a plate with some bets and place the mix off chicken and turkey evenly on the plate boil around one liter of water. Let's move on to do the steaming set up, I'm using the simplest set up. Take a big pot and put on a steaming rag. Pour in the boiled water. Bring it to boil again. Put the plate on the steaming rack, close the lid and esteem for 10 minutes. If you have a steaming device, feel free to use it. You can even use the steaming Lay off your rice cooker so your dish will will be ready together with the right. After 10 minutes, open the lid. Stir around and flip side of the chicken and Kentucky a bit, so all sides of the ingredients are evenly steamed. Close the lid and steam for another 10 minutes. Time is up. Take the plate out. Garnish with the green part of the spring onions and a bit off colorful chilies. Now our dish is ready. Take a look at the chicken. It's cooked but still juicy, tender and very bouncy that she turkey has soaked up a lot of truth. Letsbuyit into them
7. Recipe 5_Stir Fried Pork Belly Eggplant: Welcome back in this lecture. We're going to cook the recipe. Stir fried pork belly with AK flint poor families, probably the favorite type and part off meat for Chinese people. And after this recipe, you will understand. Why do we love pork belly so much? Let's get started. The ingredients needed are quite straightforward. 150 grams off Pork valley, one at Plant some fresh chilies to your own spicy tolerance level, some coriander and ah lot of garlic. I'm using ate garlic clubs for this recipe that's prepared the ingredients. First, the eggplant cut them into long stripes off around 3 to 4 centimeters. There is a common perception that to cook at plant, we need a lot of oil, especially in Chinese. Cooking, however, will learn a simple trick to cook at plant with so little oil, puts the eggplant stripes in a big bowl at 1/4 teaspoon off salt, makes it well and let it sit for 10 minutes by marinating. The eggplant was salt. The excess water in the eggplant will come out and will require really little oil to cook in later. Now, the Chile's first cut the Thai chili into small rings. This is to add the spicy flavor into the stir fry dish. We're also cut some colorful chilies toe, add texture and color into the dish. Remove the seeds and cut them into things. Stripes. Put them away, and we were using later moving on to the coriander. Cut the coriander or chives of spring onions into tiny pieces, and we will use it for garnishing in the end. Now the most important spice in this recipe, the garlic. We want to crush the garlic with the knife. Remove the garlic skin and then cut them into small to medium sized pieces by crushing the garlic. We're breaking the fiber in the garlic naturally, so more garlic aroma will come out and by keeping the garlic in considerable sizes. The garlic flavor will retain longer because the garlic will be stir fright for quite some time in this recipe, and its flavor will be able to infuse more with the other ingredients. Moving onto the pork belly, cut it into thing slices were in each slice. It's a mix off fat and muscles in the port valley that I thought there is a small part where Onley fat. If there. I separated it and cut it also into things. Slices. Put it separately from the other poor Falih. We were used the fat part to fry some large later. Now that all the ingredients are prepared, let's fire up. Turn on high heat. It's better to use a nonstick pen in this case because we're not going to add any extra oil except for using the large right out from the pork belly. Throw in the really fat part of the pork belly. Let it fry under the high heat. You will see the fact slowly coming out, third them around, so the lard is likely covering the bottom. Japan. Now throw in all the pork valley spreadem on the pan. Let the large fry itself out. Also Oesterle it around once in a while so it doesn't get burned, since we're only going to use the large from the pork belly for cooking. So we really want to fry it nice and long so all the fat is coming out when the pork belly and especially the fat is reacting to the really hot pan. There's a really nice smell coming out. Remember what we learned in the young Joe Fried Rice recipe. This is scorching when you see that the port valley is slightly burnt, shrank a lot in size and trying in this own fat. That means it's time to fish them out. Try to leave all the lard in the pan, the pork belly that I got this time it actually doesn't have too much fat, but even that has generated enough large Ford ist recipe. Keep on the high heat. Throw in the garlic, Thai chili and half of the colorful chilies into the pan. Stir fried um in the large. It will smell a lot of garlic flavors coming out fry until the garlic turns a bit yellow or even burned on the corners. It's time to throw in the plant. See after the salt marinade. Yeah, plan has already turned quite soft, and also there's some water coming out at the bottom of the pot mix. The eggplant was the spices. It's all about star frying, so just keep it moving and sometimes keep the mix lying on the pan and let the heat continue to soft in the at plant. Continue this process for around three minutes, depending on how hard the eggplant is when you see that the eggplant is turning half soft, we can throw in the earlier fried pork valley. Makes them well. It's time to start a flavoring layer by layer 1st 2 tablespoon of flight soy sauce. Star fry evenly. This will give the most dominant flavor into the dish. Half a teaspoon off dark soy sauced. To make the dish color more golden. Makes the sauce thoroughly with the ingredients so the flavours burn in. Now throw in the remainder off the colorful chilies. Mix again with other ingredients. This is to keep still some light green and red color in our dish, which is the brown by the dark soy sauce. Now the second layer grind or at some white pepper, half a teaspoon of vinegar around accorded teaspoons of sugar. Stardom immediately with the ingredients. This were at a very subtle hint off sweet and sour flavor at the back of the dish to increase the depths off the flavors. Theatric plants are getting softer and softer, and we come to our last layer of flavors at two tablespoon off rice liquor along the side of the pan. Let the ingredients sizzle in the rice liquor. It will stimulate a lot of nice aroma and smell, and also the rice liquor will remove the bloody smell, which generally exists in meat. When the rice leakers trying up a little bit, star around at last. Some salt to taste and Sprinkle some coriander or spring onion onto the dish. Steira bits and turn off the fire. Let's put the fish on the plate. Garnish with the rest of the coriander and our dish is ready. This'll stir fried dish is perfect to go with rice. The nice flavours off lard and garlic are all infused in the air Plant. Take a spoon and put it on top of the rice. Enjoy.
8. Recipe 6_Beef Stew With Radish: welcome back with made it to the last recipe of this course beef stew with reddish. We're going to take on the challenge to learn stewing, which is one off the more complicated techniques in Chinese cooking. We're going to cover a few new spices, which are great for meat stews. Once you've got spices together, the cooking will be really straightforward. Let's kick start the final challenge. What are the ingredients needed for the recipe? 350 grams off beef brisket. Beef brisket also contains a nice amount off beef tendo and fat. It is great for stewing or making soup Ah, whole radish, which is around 600 grams to spring onions, three shallots and a big piece of ginger off around 7 to 8 centimeters. Now let's have a look. What are the commonly used spices in Chinese? Doing the spices on the plate are what we're gonna use in today's recipe and is also a common combination for general meat stews in Chinese cooking 5 to 6 pieces of star UNECE, five grams of fennel seeds. The both provide a sweet and lick chris peppery flavor half off a small cinnamon prophesied a lot in apple pies and deserts, but in Chinese cooking, who actually use cinema more for savory dish to provide a sweetness. One club. It will offer a sweet bitterness into the dish. Two pieces of bay leaves. They infuse a herbal bitterness to make the meat stew. Not so heavy a few pieces of crushed nutmeg or you can also use nutmeg powder. They provide a sweet, nutty flavor around three grams off dried Colunga. They are a root vegetable that, and has a really punchy smell. Take around four grams of Sue trump pepper. It gives a punch in the taste with its tingling features when you bite into them. Last but not least, some dry chiles if you want some spicy flavor in your used to these may sound overwhelming to have so many spices or at once. It's also fine if you don't have all of them. Just take a few pieces that you like, combined them and try it out because we have so many small pieces of spices and we don't want them to be lost everywhere in the stew. It's nice to take a small piece of clean clothes bag or a tea bag. I've put all the spices in, except for those two. Trump pepper dried chili and the bay leaves close, though, close back or the T back, and we will throw the whole back into the stew later. Another nice tohave ingredient is the rock sugar. It's less sweet and has a better coloring effect than normal sugar. But if you don't have it, then use normal sugar in Chinese cooking. One of the essential steps before any meets do is to preach. Eat the meat so that some remaining blood and dirty things state within the meats will come out. And also it removes the bloody and bad taste from the meats At start treating the meat first cut of beef brisket into big chunks. Cut it against the meat grain so it's easier to true. Afterwards. Take the white part off the spring onion and cut them into big pieces. Take half of the ginger, remove the skin and cut them into slices. Now let's move to the stuff. Take a big part. Throw in the beef. Add cold water about three times the volume of the meat, throwing the spring onion and the ginger that would just cut and one tablespoon off rice liquor. Turn on high heat and bring the water to boil normally. After around 10 minutes, the water start to be bubbling and the love 30 stuff start to pop out and floating on the soup. Then take a filter and start fishing out, although 30 stuff if the water boiling at the same time. We want to be really pharaoh in this process, as long as there are still 30 stuff coming out, we want to keep the water boiling and fish fish them out and to you see that the soup part is really clear and no dirty stuff coming out. It's time to fish out all the beef. Try to remove as much excess water as possible and leave the beef soup on the stuff we were using later. Now, with managed the essential staff to preach, eat the meat. Our beef brisket is clean for use. Now let's prepare the other ingredients. Cut off the head and tail the radish. Peel off the skin, cuts the radish into really big blocks. It can try using the same cutting technique that I'm using. This keeps every radish block really big, so they were not for apart during the long stewing process, and within every block there is a different thickness so will ever bite off the radish. Later, you will enjoy a mix off different textures than the shallots again. Pew off the skins and also cut them into big blocks just like the radish. Peel off the skin off the remainder Half of the ginger. Cut them into slices for the green parts of the spring onion tire. Small not, and we were using for stewing, and they were not for parts Later. Now all ingredients are prepared. Let's fire up. Take a stew pot. I'm using a cast iron pot because it kicked maximum lee. Keep the warmth and moisture within the pot turned on high heat. Wait until the party's hot pour in some oil. That's enough to cover the bottom off the pot. Switch to low to medium fire. Now throw in the rock sugar, Oesterle it around to let it slowly mouth in the oil. If you don't have rock sugar, you can add a teaspoon off normal sugar. Instead. When the sugar starts to mount, you can see that the oil is turning but sticky and caramelized Using this caramelized mix of oil and sugar, we can give the beef brisket a nice courting off golden color. Stay staying medium heat and throw in the beef brisket. Third, um, arounds. So every side is covered with the caramelized sugar and you will see your beef. Brisket is turning a bit golden. Now throw in their shallots and a few pieces of danger. Stir fry them together and to expel the shell, its flavor coming out and is also getting a bit softer. We can start the flavoring. Three tablespoons of flight soy sauce, one tablespoon off dark soy sauce and half a teaspoon of vinegar. Makes the sauce well with the beef. Now the beef is having a much darker color. Throw in a Sichuan pepper and dried chillies. The Sichuan pepper and dry chilies will give out more flavors after some frying. After some stir frying, let's pour in three tablespoons off rice liquor along the side of the pot. Now the process of stir fry and basic flavoring is finished that start this doing. Remember the beef soup that we capped earlier, brain into boy or at least very hot. Pour the soup into our stewing part. The soup should be at least twice the volume. As the beef mixed, bring the pot to boil. Throw in the Nottage, spring onions and our little bag off spices. Throw in the bay leaves. Make sure they're soaked in the soup. Now close the lid and moved apart to very low fire and Stuart Foran hour after one hour, open the lid. Let's check out how our beef is doing. First, check there still enough water in the pot that the beef is not hanging out to dry. Then throw in the radish. Mix it well. Close the lid and still for another hour. Look had this part of beef stew was radish was golden color. The beef brisket is thoroughly cooked. It breaks down was just one bite and the radishes soaked with the sauce and beef flavor. Garnish the beef stew with some spring onion, chives or coriander to give the stew a nice color on some freshness. Fish out the spice bags, the bay leaves and the spring onion. Not, and our stew is ready. Congratulations. You've finished your final recipe off the course. Enjoy the stoop
9. Summary & Next steps: congratulations on finishing the course. I hope you get a lot of value from it and had fun. Cooking Chinese food If you're wondering now what? After finishing the lectures, I strongly recommend you to start practicing. You can always post your questions in the Q and A section off this course, and I will try my best to answer. It's timely. If you like my course, please give a rating lever review and recommend it to your friends. And if you're longing for more Chinese cooking recipes and interesting Chinese culture, please visit and follow my website at true taste off china dot com. I'm posting more recipes and contents their day by day, enjoy cooking and see you around.
Yang Peng, A Chinese cooking fanatic.
