Hey guys, a few notes: 1. Something I forgot in the narration: I also added ~20 white peppercorns in there. It's not mandatory or anything (because as Steph said, the idea is that this IS mostly unseasoned), but definitely toss some in if it's convenient. 2. For Cantonese Vegetarian Superior stock, you also see this with soyabean sprouts in place for soybeans. If you pushed us, I think we'd prefer soy bean sprouts over the soybeans themselves, but both totally wok. We used soybeans as (1) they're more edible after this whole process (if munching on soybean sprouts they're best quickly blanched) and (2) they're much more available abroad. 3. Another optional ingredient that you might've seen in the background at 0:41 is dried red dates... they can be nice too, but in our opinion they can make the stock a bit overly sweet (and thus less versatile). But if you have some handy, hey, there's no harm in tossing one or two in - might negate the need for seasoning with rock sugar at the end. 4. For any others carnivores out there, this is also a nice stock to whip up because it's cheap and dirt simple. Want to make it non-veg? Toss in ~40g of Jinhua ham (Iberico ham or an unsmoked country ham being a good sub), and optionally a couple dried scallops. Full disclosure that that's kinda a personal riff, but it's damn good. 5. So what did *we* do with all that leftover soybean/mushroom/chestnut? This was random and a weird fusion-y concoction of mine, but to give you an idea... first I fried some diced Jinhua ham, smashed garlic ginger & scallion whites, and the bottom dregs of our almost gone XO-sauce bottle in lard... then added flour to that (~6 tbsp?) as if I was making a country gravy. Then once the roux was blonde added all those cooked ingredients... plus Shaoxing, Light Soy sauce, Dark soy sauce, water, some slab sugar, & a bit of our vegetarian stock. Let it bubble uncovered til thickened, ~30 minutes. Seasoned with MSG, a little fish sauce, and a touch of Chingkiang vinegar (mostly because I slightly overdid the slab sugar so it was a touch too sweet, needed balance). It was a little too thin so I also hit it with a touch of slurry. Served with some crusty white bread that Steph just whipped up. I'll see if I can dig up a pic, it was way more delicious than it had any right to be. 6. We do want to do a dive into Chinese Buddhist cuisine - it's fascinating. It's almost the opposite of Indian veg food - lots of mock meat. And while some might turn their nose up at 'mock meat' in the West, what that means is... really fun and interesting techniques. I know this video was a short one - we've also got a video on Cantonese smothered tofu coming up in a couple days. We were actually going to release the two videos simultaneously, but we felt it might be smarter to release that one after the Halloween holiday's done :) Planning for a Saturday (our time).
I'm really looking forward to you going into Chinese Buddhist cuisine! I had to go to Malaysia once to renew my Visa for Indonesia and ate two meals a day at this Chinese Buddhist buffet since I'm vegan- the most amazing food ever, I miss that buffet so much.
hey have you found any secret chinese information on how to make mock duck? because the stuff you find in a tin is wildly different to seitan (gluten+boiling water, formed then boiled). only thing i have noticed is that sometimes the ingredients on mock duck say "fried gluten" and so i wondered if skipping boiling and just frying then soaking in seasoned soy sauce would work achieve a less spongy texture than regular seitan.
Hey, As a vegetarian interested in a lot of asian and specifically chinese cuisine, I'd love a dive into that side. Western chinese cuisine is basically eponymous with meat atm.
Awesome! Can you please share the Chinese Buddhist recipes when convenient? Your mapo tofu is the only 'authentic' recipe that I know (and the best thing I can cook!) that allows me to cook vegan and avoid the five pungent herbs of Chan. Also a shout out to others watching this, can you recommend other authentic dishes which would fit the bill?
I'd love to see a video where you apply a lot of the logic you teach in these specific recipes to talk about what people eat when they're just throwing things together. What are the nameless pantry meals everyone makes on Wednesdays?
This is a great recipe!! I made a complete vegan meal for my son using this for a base for your hot and sour soup recipe as well as Chuanchuan Xiang with vegan skewers (fried tofu was the favorite). Also made some Hubei fried corn as an afterthought (without egg). Used canned corn, and it was also a big hit. The star of the show was the Mapo Tofu, made with Beyond Meat ground crumbles, and homemade Sichuan Chili OIl, Sourced Caiziyou and Er Jing Tao chilies from the Mala Market, then Facing heaven Chilis and good Pixian Bean paste from posharpstore. Thank you so much for your content, the meal was a big hit!!!
I can't eat onion and garlic and finding a bouillon/premade stock is near impossible. This stock seems so easy to make i might just use this from now on
Awesome. What sort specifically... and do you forage yourself? There's actually a few dishes we'd like to tackle that use ingredients that're forage-able in the USA but unfortunately are totally unavailable at the supermarket. Really wanted to approach the channel "Learn Your Land" with a collab but unfortunately no response from his side... love that channel and I don't even forage stuff lol
@@ChineseCookingDemystified There are everything from matsutake and chanterelles to morels, boletus, and chicken of the wood. The Pacific Northwest is probably the best place on Earth for wild mushroom foraging.
I always make their recipes first, then create my own abominations. I respect the meticulously and incrementally (sometimes through several generations) crafted traditional recipes, but I actually prefer my own abominations more at times. Creating your own dishes and freeing yourself from recipes is an amazing feeling, especially when you make something truly unique and tasty, and share your creations with your family and friends. This channel is definitely one of the most important cooking channels on RUclips. China has always been isolated (to an extent) geographically, politically, culturally, etc... from the west for centuries. It's disappointing to see that a lot of the cooking methods and traditions in this channel are lost in Chinese families living in the west for just one generation. Thousands of home kitchens have been greatly enhanced because of this channel, and I wish there was a true "Cooking Demystified" channel for every cuisine in the world. I'm grateful for this channel :))))) -> those are the chins I have accrued since watching my first video from this channel
Haha I totally get that - I love getting creative and slapping things together too. But ultimately, I think that in terms of *content creation*, it's really important for us to stick to as traditional and/or widespread of a recipe as possible. I'm an ok cook. It's Chinese cooking as a whole that's incredible. Steph also has ridiculously good research skills (and I also tend to bring my unique brand of obsessiveness lol). We've gotten things wrong before though of course, everyone errs - especially when we've gotta pump stuff out weekly ;)
I'm a vegetarian and often disappointed by veggie broths & stocks (with the exception of kombu or shitake dashi which are legit wonderful). This sounds kinda exactly like what I'm wanting out of such; I've got to try this soon! Thanks so much for sharing these, and I'd be very interested in any other veggie broths/stocks you think would be worth featuring.
I'm trying this over the weekend! I have never found or made a really good veg stock. It's always~insipid~I guess is the best word. It lacks the richness of meat stock. This recipe may just be what I'm looking for, thanks to you both. I'm still loving your channel Steph and Chris! And congratulations on your move and over 220K subs. 😂 I feel like a proud muma who's child has grown up to be something wonderful. I'll enjoy it for as long as you keep making these. Jenn 🇨🇦
Cheers Jenn! It's been a while since we've heard from you :) And yeah this one is really good. Since you're non-veg like us, if you toss a touch of Jinhua/Iberico Ham and/or dried scallops in here it can really dial things up a notch - if that stuff's convenient to source, of course.
@@ChineseCookingDemystified Chris and Steph~Sounds delicious. The ham is really, really expensive here, but dried scallops might just be the trick. Mainly because I've never made a successful fish broth either! HA! I've followed recipes and experimented on my own. Shrimp and lobster exo-skeletons are really good~but who can afford those every time one wants a fish broth? I make risotto fairly often and we love using different broths to change it up and both veg and fish stock are the elusive butterflies. Thanks for replying. I know how busy you must be. Jenn 💖🇨🇦
Yeah western-style fish fumet can be tricky... I actually think the Chinese sort of milky fish broth that goes at a rolling boil is a lot easier. If putting dried scallop in this one, definitely don't overdo it though! Basically just looking to add a touch of depth and umami. Maybe toss in 5-6 dried scallop.
Another thing to do with the leftovers: cooked rice or buckwheat or even potato, fried mixture of onions, garlic, carrot with an option to even add walnut. Blend it all or mince in a meat grinder. Form into cutlets and bake in oven 180*С for 40 minutes. Or even fry it covered with breadcrumbs.
@@musikkritik6316 I understand that there may be other stock videos but I was specifically referring to very regional stock recipes since they referenced the regionalism of stocks in China.
@@Gigasaur1 Regional stocks usually differ in techniques (but there're not that many variations when it comes to basic stocks in different cuisines). In that video we covered three clear stock, in the future, we'll also cover an "umami stock"(that's what they call it) that's often used in Sichuan food and a milky stock that's less seen but definitely got its place in certain dishes.
I just love your channel. Thank you so much for this broth recipe. Due to extreme food allergies, I'm a gluten-free vegan. Authentic Chinese food is one of my absolute favorite foods to make. I'm pretty good at subbing foods so I can make recipes to fit my allergies, but this broth will help make it super easy. I saw the jujube when you were talking about the additional straw mushroom. Is this also an ingredient you can add for variation of flavor, or were they just incidentally in the frame? Thanks again.
Phillip Wei I’m wondering the same thing. Chestnuts are hard to find locally and it’s not clear from the video what I should be looking for to order online. :/
Thanks for the detail about the stock cooking at a higher temp than Western stocks. Avoiding a boil for stocks is all but beaten into us in culinary school here. So, it's a hard habit to avoid. I even worked in a Chinese style restaurant while going to school. It's owned by a Chinese born immigrant who is something of a local hero. I prepped a lot of stock there. But ours was a bone based chicken stock which was oddly missing celery. I was told that Chinese people don't really like the green color it gives to the stock. It's off-putting. Not sure how ubiquitous this feeling is in the Chinese culture, but I wonder what you think?
It's very true that no vegetable goes into meat-based Chinese stock. In Chinese cooking, people believe that any "grassiness" from vegetables would muffle up a stock's flavor. So the idea is that you can add vegetables in the dishes you make later with the stock, but not in the process of making it.
Never know straw muchroom has a dried version. If I use fresh one, do I need to add more? The flavor would not be as concentrated as the dried one, I suppose.
Nah don't use fresh mushroom for this sort of stock - especially fresh straw mushroom, which's got a really distinctive taste. Just go all dried shiitake, and hey, one day when you're feeling ambitious you could always sundry some straw msuhrooms :)
Sir, what difference does it make if im going to use fresh shitake sir? Most of dried ingredients come costly compared to the fresh one in my city. Or can i dry it using oven? Or do i need to sun drying it?
Looks good 👍🏼 Do you have vegetarian stock recipe without mushrooms? I know someone who’s allergic to mushrooms and it’s so difficult to find vegetarian stock without mushrooms in Asia.
Oh yes pls. My wife is vegetarian and allergic to mushrooms. But I do the cooking. Kombu is possible, but that's more an alternative for fish stock. Turnips give a bit of that earthly flavour but it's not the same. Must try the chestnut. Never thought of that.
Can you share with us about the weight in grams of each ingredients ? It looks interesting and i just wanna make it right and umami at the first time i make
SUGGESTION: My recently sourcing efforts prompted the following suggestion - how about an episode that focuses exclusively on sourcing tips for various staple items ... for both locals and a few major markets outside of china ? I bet a lot of your subs would click on and upvote something like that. I know I'd upvote it harder a Shark hitting a hooked marlin, or a crazed Protohuman beating a tapir skull in 2001: A Space. 😁 Odyssey.
So something that's be tough there is that sourcing is ultimately local in nature. Like, how we bought Sichuan peppercorns in Shenzhen is different than how we buy them here in Shunde, which would be different than someone in Brooklyn, which would be different than someone in Warsaw. The other issue is that the sourcing nut is ultimately something you need to experience with yourself - while I can help with ideas and try to lead people in the right direction, it's entirely possible that you might be better at finding good Chinese ingredients where you are than us. Like, while my Dunlop collection has grown a touch dusty (she's solid don't get me wrong, but Chinese language sources are better if you know where to look), I still flip them open for her opinions on sourcing and substitutes - stuff that she, living in the U.K., would definitely know better than us! On the flip side, I could probably pump out a 5000 word article on how to best source Western ingredients here in China... What we *could* do is a quick-cut video on the specific brands/products that we use in our kitchen, with an aside on if we've heard of them available outside China. Then leave open the comments for brand recommendations and sourcing tips for where you live.
Thanks for the video! Here are a few things I would like to see you do videos on: * Hong Kong style black pepper sauce * Egg and tomato * Tea eggs * Hong Kong style cocktail bun
More simple recipes like this please. A lot of your videos are out of the skill range, or the "amount of work required" range of your average unskilled lazy people.
Yeah I know, it should be up again. Felt like one of the vegetarian subs might enjoy this one, but apparently /r/vegetarian is REALLY strict with their moderation. Even if I removed any link here, even any mention to any past recipes/posts I made... they apparently have an unwritten blanket "no blogger/vlogger" rule. Anyway, it's up in a different sub... link should be working again.
Hmm... are they vegetarian too? Gunna be a bit tough because so much of Chinese vegetarian food relies on dried mushrooms for flavor. All mushrooms I assume, or just shiitake?
@@ChineseCookingDemystified It's a very particular response to shiitake mushrooms. She's never tried Oyster mushrooms but I know that other mushrooms are fine with her, like Enoki or western chestnut mushrooms. Strange, I know, but I've seen the response first hand and am very afraid to handle asian mushrooms around her lol
@@JustNoAmbition I don't know if "Calocybe gambosa, commonly known as St. George's mushroom" would be fine for her, but this is another great tasting mushroom that sometimes is used in place of shiitake.
lol rule of thumb: Any question that begins with "is it creepy if..." the answer's most likely yes, even if originally it was "no". For example. "I really love the texture of seaweed" - not creepy. "Is it creepy if I enjoy the sensation of seaweed wrapped around my bare flesh?" - kinda creepy. A more acceptable way to express the same idea: "Love seeing Steph at the end! More Steph please!" ;)
Hey guys, a few notes:
1. Something I forgot in the narration: I also added ~20 white peppercorns in there. It's not mandatory or anything (because as Steph said, the idea is that this IS mostly unseasoned), but definitely toss some in if it's convenient.
2. For Cantonese Vegetarian Superior stock, you also see this with soyabean sprouts in place for soybeans. If you pushed us, I think we'd prefer soy bean sprouts over the soybeans themselves, but both totally wok. We used soybeans as (1) they're more edible after this whole process (if munching on soybean sprouts they're best quickly blanched) and (2) they're much more available abroad.
3. Another optional ingredient that you might've seen in the background at 0:41 is dried red dates... they can be nice too, but in our opinion they can make the stock a bit overly sweet (and thus less versatile). But if you have some handy, hey, there's no harm in tossing one or two in - might negate the need for seasoning with rock sugar at the end.
4. For any others carnivores out there, this is also a nice stock to whip up because it's cheap and dirt simple. Want to make it non-veg? Toss in ~40g of Jinhua ham (Iberico ham or an unsmoked country ham being a good sub), and optionally a couple dried scallops. Full disclosure that that's kinda a personal riff, but it's damn good.
5. So what did *we* do with all that leftover soybean/mushroom/chestnut? This was random and a weird fusion-y concoction of mine, but to give you an idea... first I fried some diced Jinhua ham, smashed garlic ginger & scallion whites, and the bottom dregs of our almost gone XO-sauce bottle in lard... then added flour to that (~6 tbsp?) as if I was making a country gravy. Then once the roux was blonde added all those cooked ingredients... plus Shaoxing, Light Soy sauce, Dark soy sauce, water, some slab sugar, & a bit of our vegetarian stock. Let it bubble uncovered til thickened, ~30 minutes. Seasoned with MSG, a little fish sauce, and a touch of Chingkiang vinegar (mostly because I slightly overdid the slab sugar so it was a touch too sweet, needed balance). It was a little too thin so I also hit it with a touch of slurry. Served with some crusty white bread that Steph just whipped up. I'll see if I can dig up a pic, it was way more delicious than it had any right to be.
6. We do want to do a dive into Chinese Buddhist cuisine - it's fascinating. It's almost the opposite of Indian veg food - lots of mock meat. And while some might turn their nose up at 'mock meat' in the West, what that means is... really fun and interesting techniques.
I know this video was a short one - we've also got a video on Cantonese smothered tofu coming up in a couple days. We were actually going to release the two videos simultaneously, but we felt it might be smarter to release that one after the Halloween holiday's done :) Planning for a Saturday (our time).
As a vegetarian, I'm looking forward to the Chinese buddhist videos!
I'm really looking forward to you going into Chinese Buddhist cuisine! I had to go to Malaysia once to renew my Visa for Indonesia and ate two meals a day at this Chinese Buddhist buffet since I'm vegan- the most amazing food ever, I miss that buffet so much.
Xie Xie ni 🙏🏻🙏🏻🙏🏻🙏🏻🤓🤓
hey have you found any secret chinese information on how to make mock duck? because the stuff you find in a tin is wildly different to seitan (gluten+boiling water, formed then boiled).
only thing i have noticed is that sometimes the ingredients on mock duck say "fried gluten" and so i wondered if skipping boiling and just frying then soaking in seasoned soy sauce would work achieve a less spongy texture than regular seitan.
Hey,
As a vegetarian interested in a lot of asian and specifically chinese cuisine, I'd love a dive into that side. Western chinese cuisine is basically eponymous with meat atm.
Amazing to see a vegan/vegetarian recipe!! More please :)
Awesome! Can you please share the Chinese Buddhist recipes when convenient? Your mapo tofu is the only 'authentic' recipe that I know (and the best thing I can cook!) that allows me to cook vegan and avoid the five pungent herbs of Chan.
Also a shout out to others watching this, can you recommend other authentic dishes which would fit the bill?
As a Chef by profession,, this channel helps me a lot in my work! Keep it up!
I'd love to see a video where you apply a lot of the logic you teach in these specific recipes to talk about what people eat when they're just throwing things together. What are the nameless pantry meals everyone makes on Wednesdays?
This is a great recipe!! I made a complete vegan meal for my son using this for a base for your hot and sour soup recipe as well as Chuanchuan Xiang with vegan skewers (fried tofu was the favorite). Also made some Hubei fried corn as an afterthought (without egg). Used canned corn, and it was also a big hit. The star of the show was the Mapo Tofu, made with Beyond Meat ground crumbles, and homemade Sichuan Chili OIl, Sourced Caiziyou and Er Jing Tao chilies from the Mala Market, then Facing heaven Chilis and good Pixian Bean paste from posharpstore. Thank you so much for your content, the meal was a big hit!!!
Nice, love me some vegetarian recipes! ✨
I can't eat onion and garlic and finding a bouillon/premade stock is near impossible. This stock seems so easy to make i might just use this from now on
This looks so good! Might try to make this with some local ingredients. I live in oregon where we have a nice abundance of delicious wild mushrooms!
Awesome. What sort specifically... and do you forage yourself? There's actually a few dishes we'd like to tackle that use ingredients that're forage-able in the USA but unfortunately are totally unavailable at the supermarket. Really wanted to approach the channel "Learn Your Land" with a collab but unfortunately no response from his side... love that channel and I don't even forage stuff lol
@@ChineseCookingDemystified There are everything from matsutake and chanterelles to morels, boletus, and chicken of the wood. The Pacific Northwest is probably the best place on Earth for wild mushroom foraging.
I always make their recipes first, then create my own abominations. I respect the meticulously and incrementally (sometimes through several generations) crafted traditional recipes, but I actually prefer my own abominations more at times. Creating your own dishes and freeing yourself from recipes is an amazing feeling, especially when you make something truly unique and tasty, and share your creations with your family and friends.
This channel is definitely one of the most important cooking channels on RUclips. China has always been isolated (to an extent) geographically, politically, culturally, etc... from the west for centuries. It's disappointing to see that a lot of the cooking methods and traditions in this channel are lost in Chinese families living in the west for just one generation. Thousands of home kitchens have been greatly enhanced because of this channel, and I wish there was a true "Cooking Demystified" channel for every cuisine in the world. I'm grateful for this channel :))))) -> those are the chins I have accrued since watching my first video from this channel
Haha I totally get that - I love getting creative and slapping things together too. But ultimately, I think that in terms of *content creation*, it's really important for us to stick to as traditional and/or widespread of a recipe as possible. I'm an ok cook. It's Chinese cooking as a whole that's incredible.
Steph also has ridiculously good research skills (and I also tend to bring my unique brand of obsessiveness lol). We've gotten things wrong before though of course, everyone errs - especially when we've gotta pump stuff out weekly ;)
Something to note. All good cultures have one rule.
"How much X ingredient do I use"
"feel it in your heart."
I'm a vegetarian and often disappointed by veggie broths & stocks (with the exception of kombu or shitake dashi which are legit wonderful).
This sounds kinda exactly like what I'm wanting out of such; I've got to try this soon!
Thanks so much for sharing these, and I'd be very interested in any other veggie broths/stocks you think would be worth featuring.
Hey, I'm vegan
Maybe you didn't did it well or you only want something packed of flavor, american style...
If you don't know it already, Maangchi uploaded a recipe for a vegetarian stock recently as well.
@@gewreid5946 yes I know it, because I'm vegan
Mind if u share the kombu recipes which u use sir? Or maybe the link to the recipe
I'm trying this over the weekend! I have never found or made a really good veg stock. It's always~insipid~I guess is the best word. It lacks the richness of meat stock.
This recipe may just be what I'm looking for, thanks to you both.
I'm still loving your channel Steph and Chris! And congratulations on your move and over 220K subs.
😂 I feel like a proud muma who's child has grown up to be something wonderful. I'll enjoy it for as long as you keep making these.
Jenn 🇨🇦
Cheers Jenn! It's been a while since we've heard from you :) And yeah this one is really good. Since you're non-veg like us, if you toss a touch of Jinhua/Iberico Ham and/or dried scallops in here it can really dial things up a notch - if that stuff's convenient to source, of course.
@@ChineseCookingDemystified
Chris and Steph~Sounds delicious. The ham is really, really expensive here, but dried scallops might just be the trick. Mainly because I've never made a successful fish broth either! HA!
I've followed recipes and experimented on my own. Shrimp and lobster exo-skeletons are really good~but who can afford those every time one wants a fish broth?
I make risotto fairly often and we love using different broths to change it up and both veg and fish stock are the elusive butterflies.
Thanks for replying. I know how busy you must be.
Jenn 💖🇨🇦
Yeah western-style fish fumet can be tricky... I actually think the Chinese sort of milky fish broth that goes at a rolling boil is a lot easier.
If putting dried scallop in this one, definitely don't overdo it though! Basically just looking to add a touch of depth and umami. Maybe toss in 5-6 dried scallop.
@@ChineseCookingDemystified
Thank you Love!
Jenn
More vegan/vegetarian recipes please!
Another thing to do with the leftovers: cooked rice or buckwheat or even potato, fried mixture of onions, garlic, carrot with an option to even add walnut. Blend it all or mince in a meat grinder. Form into cutlets and bake in oven 180*С for 40 minutes. Or even fry it covered with breadcrumbs.
Great video. I am very interested in Chinese stocks and broths. Would be interesting to see a mini series on these.
Please make the effort to look if it's already there..
:)
We also make a stocks 101 video here if you're interested! ruclips.net/video/Y248pBTcflw/видео.html
@@musikkritik6316 I understand that there may be other stock videos but I was specifically referring to very regional stock recipes since they referenced the regionalism of stocks in China.
@@Gigasaur1 Regional stocks usually differ in techniques (but there're not that many variations when it comes to basic stocks in different cuisines). In that video we covered three clear stock, in the future, we'll also cover an "umami stock"(that's what they call it) that's often used in Sichuan food and a milky stock that's less seen but definitely got its place in certain dishes.
Sounds delish, this is going in my ice cube trays asap
Thank you love this channel
I just love your channel. Thank you so much for this broth recipe. Due to extreme food allergies, I'm a gluten-free vegan. Authentic Chinese food is one of my absolute favorite foods to make. I'm pretty good at subbing foods so I can make recipes to fit my allergies, but this broth will help make it super easy. I saw the jujube when you were talking about the additional straw mushroom. Is this also an ingredient you can add for variation of flavor, or were they just incidentally in the frame? Thanks again.
We talked a little bit more about the ingredients in the pinned notes, you can check it out~
Looks tasty! Great video!
You folks make fantastic videos!
I
Very nice!
For Chestnuts - can I use roasted chestnuts? Or canned? Basically, something that's easy to buy online.
Phillip Wei I’m wondering the same thing. Chestnuts are hard to find locally and it’s not clear from the video what I should be looking for to order online. :/
Could you suggest a vegetarian/vegan idea to use the leftover soybeans and veg please?
Awesome!!!
what should i replace the chestnuts with if i am allergic to them?
Awesome! Are these regular chestnuts?
Thanks for the detail about the stock cooking at a higher temp than Western stocks.
Avoiding a boil for stocks is all but beaten into us in culinary school here. So, it's a hard habit to avoid.
I even worked in a Chinese style restaurant while going to school. It's owned by a Chinese born immigrant who is something of a local hero.
I prepped a lot of stock there. But ours was a bone based chicken stock which was oddly missing celery.
I was told that Chinese people don't really like the green color it gives to the stock. It's off-putting.
Not sure how ubiquitous this feeling is in the Chinese culture, but I wonder what you think?
It's very true that no vegetable goes into meat-based Chinese stock. In Chinese cooking, people believe that any "grassiness" from vegetables would muffle up a stock's flavor. So the idea is that you can add vegetables in the dishes you make later with the stock, but not in the process of making it.
@@thisissteph9834 doe je Steph! (Spelling?)
Im curious what flavour boiling the soy beans for stock gives?
I’ve found it imparts a richness similar to what you’d get from collagen in bone stocks.
Chestnut is not available where I live? Are there any substitutes for it? Thanks
Never know straw muchroom has a dried version. If I use fresh one, do I need to add more? The flavor would not be as concentrated as the dried one, I suppose.
Nah don't use fresh mushroom for this sort of stock - especially fresh straw mushroom, which's got a really distinctive taste. Just go all dried shiitake, and hey, one day when you're feeling ambitious you could always sundry some straw msuhrooms :)
how do y’all think this would work in a ramen? Maybe this as a base with some other veggies and kombu would make this a really nice rich ramen broth
Can I keep the stock? How long can I keep in the refrigerator?
Sir, what difference does it make if im going to use fresh shitake sir? Most of dried ingredients come costly compared to the fresh one in my city.
Or can i dry it using oven? Or do i need to sun drying it?
Looks good 👍🏼
Do you have vegetarian stock recipe without mushrooms? I know someone who’s allergic to mushrooms and it’s so difficult to find vegetarian stock without mushrooms in Asia.
Oh yes pls. My wife is vegetarian and allergic to mushrooms. But I do the cooking. Kombu is possible, but that's more an alternative for fish stock. Turnips give a bit of that earthly flavour but it's not the same. Must try the chestnut. Never thought of that.
Hey guys can you do a Royal Stock ? Or the start of
Can you share with us about the weight in grams of each ingredients ? It looks interesting and i just wanna make it right and umami at the first time i make
Can u plz make a video on both Royal and Superior stock??
Lookin forward for these videos.
We've got a vid on Superior stock, it's the second sort in this video: ruclips.net/video/Y248pBTcflw/видео.html :)
Totally worthy of /r/vegetarian!!
lol
MSG!! thats one thing after hearing you dont want to continue watching any of the recipes
Stay in school, y’all.
We’re the chestnuts roasted or did you leave them raw?
would precooked chestnuts work aswell?
What is strong mushroom?
SUGGESTION: My recently sourcing efforts prompted the following suggestion - how about an episode that focuses exclusively on sourcing tips for various staple items ... for both locals and a few major markets outside of china ?
I bet a lot of your subs would click on and upvote something like that. I know I'd upvote it harder a Shark hitting a hooked marlin, or a crazed Protohuman beating a tapir skull in 2001: A Space. 😁 Odyssey.
So something that's be tough there is that sourcing is ultimately local in nature. Like, how we bought Sichuan peppercorns in Shenzhen is different than how we buy them here in Shunde, which would be different than someone in Brooklyn, which would be different than someone in Warsaw.
The other issue is that the sourcing nut is ultimately something you need to experience with yourself - while I can help with ideas and try to lead people in the right direction, it's entirely possible that you might be better at finding good Chinese ingredients where you are than us. Like, while my Dunlop collection has grown a touch dusty (she's solid don't get me wrong, but Chinese language sources are better if you know where to look), I still flip them open for her opinions on sourcing and substitutes - stuff that she, living in the U.K., would definitely know better than us! On the flip side, I could probably pump out a 5000 word article on how to best source Western ingredients here in China...
What we *could* do is a quick-cut video on the specific brands/products that we use in our kitchen, with an aside on if we've heard of them available outside China. Then leave open the comments for brand recommendations and sourcing tips for where you live.
I only have dried shelled chestnuts. Do i need to soak them overnight then? Should I use less? I'm making it tomorrow so I'll guess I'll find ut...
It worked btw. If you soak the dried shelled chestnuts over night. Thank you for the recipe it's delicious!
Thanks for the video! Here are a few things I would like to see you do videos on:
* Hong Kong style black pepper sauce
* Egg and tomato
* Tea eggs
* Hong Kong style cocktail bun
Hey so we've covered tea eggs if you're curious here: ruclips.net/video/ArsPis6tgrk/видео.html :)
Is the stock taste bitter?
can i eat it as a soup
Sure, just season with salt and optionally MSG to taste.
More simple recipes like this please. A lot of your videos are out of the skill range, or the "amount of work required" range of your average unskilled lazy people.
English subtitles plzz.
Hello
Your recipe has been removed from Reddit
Yeah I know, it should be up again. Felt like one of the vegetarian subs might enjoy this one, but apparently /r/vegetarian is REALLY strict with their moderation. Even if I removed any link here, even any mention to any past recipes/posts I made... they apparently have an unwritten blanket "no blogger/vlogger" rule. Anyway, it's up in a different sub... link should be working again.
Hi Guys, any alternative to the shiitake mushrooms? My other half is deathly allergic
Hmm... are they vegetarian too? Gunna be a bit tough because so much of Chinese vegetarian food relies on dried mushrooms for flavor. All mushrooms I assume, or just shiitake?
@@ChineseCookingDemystified It's a very particular response to shiitake mushrooms. She's never tried Oyster mushrooms but I know that other mushrooms are fine with her, like Enoki or western chestnut mushrooms. Strange, I know, but I've seen the response first hand and am very afraid to handle asian mushrooms around her lol
@@JustNoAmbition I don't know if "Calocybe gambosa, commonly known as St. George's mushroom" would be fine for her, but this is another great tasting mushroom that sometimes is used in place of shiitake.
What is stock? Stonks?
Y E S
You might want to do some deep research about MSG. Don't use Google.
Whats your claim?
@@frankchen4229 It's pretty widely known that msg is an excitotoxin.
@@mikuspalmis Except it isn't. Lots of things are "well known" but not rigorously verified.
@@frankchen4229 I'll accept that you require more evidence. My question is, to what degree have you searched for it?
Is it creepy that I watch these videos mostly to see Steph at the end?
Rick Holt yeah
lol rule of thumb: Any question that begins with "is it creepy if..." the answer's most likely yes, even if originally it was "no".
For example. "I really love the texture of seaweed" - not creepy. "Is it creepy if I enjoy the sensation of seaweed wrapped around my bare flesh?" - kinda creepy.
A more acceptable way to express the same idea: "Love seeing Steph at the end! More Steph please!" ;)
@@ChineseCookingDemystified LOL - point taken. But - now suddenly I can't shake the mental image of Steph wrapped in seaweed.