Cooking With Kathy episode 6 “Chicken Lo Mein”
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- Опубликовано: 13 окт 2024
- Welcome to the sixth episode of Cooking With Kathy! In this episode, we are making Chicken Lo Mein for dinner tonight. Thank you for watching Kyashi TV.
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Cooking with Kathy! Yay 😀
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Despite their differences, chow mein and lo mein dishes are both made with Chinese egg noodles, which are wheat flour noodles with egg added. While lo mein requires fresh egg noodles, chow mein can be made with either fresh or dried egg noodles.Lo mein is a traditional Chinese dish of wheat flour noodles that originated in Northern China during the Han dynasty (206 BC to 220 AD). The name "lo mein" comes from the Cantonese word lou1 min6 (撈麵), which means "stirred noodles". The noodles are often stir-fried and can include a variety of ingredients, such as meat, vegetables, and soy-based sauce. Lo mein is especially popular in the United States and is often served at Chinese restaurants.
The history of lo mein noodles can be traced back over 2,000 years, but the noodles used in early dishes were made from millet grains instead of wheat. Analysis of noodle remains from the Han dynasty shows that the ancient Chinese used specific varieties of millet called broomcorn and foxtail. Eventually, millet was replaced with wheat-based noodles, which are ideal for lo mein because they hold sauce well and don't break apart in water. In its country of origin, lo mein is made from thin flour-and-egg noodles that have an elastic texture.
Lo mein has also evolved over time, especially in the United States, and has some key differences from its original form. For example, lo mein is typically thickened with cornstarch, which is different from chow mein, another stir-fried noodle dish. In Hong Kong, a more traditional version of lo mein is served with a separate side of broth and topped with vegetables. Lo mein noodles can also have spiritual significance, and are sometimes served during celebrations to honor a long and prosperous life. In Indonesian Chinese cuisine, lo mein is also called lomi and is often confused with the crispy chow mein. Indonesian lomi is soft and relatively thick noodle served with thick gravy sauce and often combined with seafood. also, when you are draining the lo mein noodles, rinse them in cold water so that they dont turn out mushy and overcooked. another noodle that doesnt require cooking is cellophane noodles.
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