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Bite One‘s Cooking Diary
Германия
Добавлен 14 апр 2020
Based in Berlin, BITE ONE「食壹」is a mobile kitchen, and a cooking workshop organizer and a cultural content creator.
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Beef Noodle Soup // 香辣牛肉面
From Gansu, Sichuan to Taiwan, these places all have their own interpretation to a seemingly simple bowl of beef noodle soup. One thing for sure is that the noodles have to be bouncy, therefore, high-gluten flour and alkaline salt are used in dough making.
Another crucial thing about this dish is, of course a very flavorful beef stock that is cooked with low fire forever. The Gansu style soup is more on the savory side, while the Sichuan version obviously stands for the hot and spicy taste. The beef noodle soup I had in Taiwan was simply the bourgeoisie class of its own.
To get a portion, you might end up spend from 2 euro to over 200 euro. So what are you actually paying for? Of course, ...
Another crucial thing about this dish is, of course a very flavorful beef stock that is cooked with low fire forever. The Gansu style soup is more on the savory side, while the Sichuan version obviously stands for the hot and spicy taste. The beef noodle soup I had in Taiwan was simply the bourgeoisie class of its own.
To get a portion, you might end up spend from 2 euro to over 200 euro. So what are you actually paying for? Of course, ...
Просмотров: 447
Видео
Fresh Egg Noodles DIY // 自制碱水鸡蛋面
Просмотров 59 тыс.4 года назад
Noodles made with high-gluten flour, eggs and alkaline salt (aka lye water) are very common to find in Chinese cuisines in different regions. Hot & Dry Noodles (Re热 Gan干 Mian面), what Wuhan people are proud of, is a typical street food made so. Further to the south, you might still find people who inherited the traditional craftsmanship of Bamboo Noodles. Try to picture a man riding a huge bambo...
Fish-Flavored Eggplant (as noodle topping) // 鱼香茄子拌面
Просмотров 4684 года назад
Fish-Flavored Eggplant (鱼yu 香xiang 茄qie 子zi) is one of the most common Chinese stir-fry dishes. Originated from Sichuan province, south-west of China, although being called fish-flavored, it's entirely plant based. All the aroma comes from the very aromatic and savory fermented Sichuan Chili Bean paste. (In Chinese, this paste is known as 豆Dou 瓣Ban 酱Jiang.) Thanks for its popularity and immigra...
Jian Bing, the Chinese savory crêpe // 自制煎饼与薄脆
Просмотров 8734 года назад
Jiān Bǐng (煎饼), or call it savoury Chinese crêpe if it's easier for you to picture, is one the most classic breakfast-to-go or anytime snack options. In 2017, Jian Bing made its way to New York. This vegetarian (traditionally), flavorful and warm street food quickly found its international market there. It became another trendy food after dumplings and baozi has conquered the western stomachs. ...
Tofu Stew with Salty Duck Egg Yolk // ’蟹黄’豆腐
Просмотров 5844 года назад
Final episode of my Easter special recipes - Tofu Stew with Salty Duck Egg Yolk The salty duck eggs might not be as 'famous' as the pine flower eggs (aka century eggs) outside China, but they are indeed one of the most commonly consumed marinated foods across the country. A simple and flavorful peasant breakfast can be a bowl of plain rice porridge and half salted duck egg. I cure my hangover w...
Chilled Tofu with Pine Flower Eggs (aka Century Eggs) // 姜汁皮蛋豆腐
Просмотров 2054 года назад
This is the second episode of my Easter special recipes - Chilled Tofu with Pine Flower Egg This fermented delicacy received some quite negative names in foreign cultures. People called it the century eggs or thousand-year-old eggs. But hey, this isn't fair. Food with black color was hardly appreciated in foreign cultures once in the past. That's the reason why the California rolls are basicall...
Five-Spice Tea Eggs // 五香茶叶蛋
Просмотров 504 года назад
Like Jiān Bǐng (煎饼), tea eggs are one of the many daily breakfast options you find across China. The smaller the eggs are, the finer the texture is. Therefore, mostly you see not only marinated chicken eggs simmering in a huge soup pot, but also quail eggs. An interesting cultural difference to mention is that traditionally in Chinese kitchen eggs must be boiled entirely. There are no such conc...
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份量可否打中文字幕 謝謝
请问一做好的面条，需要晾干吗？我看视频是直接放在盒子，会导致面条粘黏吗
晾干容易保存。不过晾干后鸡蛋面，煮熟后口感就跟超市里卖的意大利面差不多，还不如去买现成的，瞎折腾！😅
可惜滴面条做得略微粗了一点。
这是正宗的广州云吞面。
正宗係用鴨蛋，唔係雞蛋。而且麵團無咁濕
不需要用机械， 只用5只手指就可以和面了……才500g 的面粉！
我也觉得是，用机器还不够费劲的
中華一番是把吧
感恩有你的教导。以前我做面条都很吃力和费时，今天看了这视频，又学精了。
你没中文字幕,去
請問為什麼加了碱水和蛋的麵條，很容易變黑？
谢谢你的问题！我也是刚刚看了一下这其中的化学反应 - 不知道我的理解对不对，大概是因为遇到减水色蛋白质氧化而导致了不同阶段的变色。你可以看下这个文章www.researchgate.net/publication/42253597_Impact_of_Protein_on_Darkening_in_Yellow_Alkaline_Noodles
跟面粉有关
可以加個中文嗎？
没碱水怎么办?
用松肉粉也可以
@@yechuwu3060 是小苏打吗？ baking soda/ bicarbonate
@@seriouseater7159 是的
碱水份量几多
四份面需要240克面粉，120克蛋液（我们在德国的M号鸡蛋基本上就是2颗），加一茶匙的碱水
小姐妳是華人，為什麼不打中文呢？有的外國人不會中文都打中文字幕，我覺得應該考慮。
同竹升面有几大区别哦？？
之前看过竹升面的介绍，原料方面几乎没差，只是传统的面条制作过程使用竹竿压出来的，我们在家里面做都是用面条机压面和切面
请问atlas好用吗？准备入手做碱水面。谢谢
JessicaFeiChen 非常好用！尽管放心入手。
Bite One‘s Cooking Diary 谢谢😄
@@BiteOne-sCookingDiaryatlas好还是国产的好？
哇 好多肉啊
Hey! Thank you for sharing your wonderful cooking! I've already tried the 煎饼 (and loved it) and will certainly try 鱼香茄子. It is another one of my favorites. Would it be possible if you could add the list of ingredients to the description? This will make grocery shopping easier. Thank you so much!
Frederike Shi Glad that Jian Bing recipe worked for you! Yes! I’ll add a list of ingredients needed for preparation.
@@BiteOne-sCookingDiary That would be great. Thank you so much!
@@frederikeshi9552 You are welcome! This list has been updated at the end of this video description. In case you are curious where to find the chili bean paste, usually some big Asia grocery stores in Berlin offer. But because of this special time, there is shortage of supply. I found mine last Saturday at Asia Mekong in Alexanderplatz. (I bought two jars since it's so useful...)