Cooking wine usually has added salt and is labelled for cooking only so the product doesn't get taxed at the much higher rate of drinking alcohol products. Really like your videos.
Informational and succinct. You have covrred the basics in this and covered everything needed. One thing i might add is to have lots and lots of bowls of various sizes to prep and contain everything required to cook the dish.
Hi Woo what is a breakfast dish that is common for Chinese. And also your favourite family dish, thanks so much , thanks for sharing your skills I am just so enjoying learning how to cook Chinese style, as a kid I remember eating at local Chinese restaurants, a funny story, I did a roof repair for William a local Chinese , he said how much do I owe you . I said I would love just a meal in return , it was the best form of pay . I do you want me to do repairs weekly, 😜😜😜😜😜🙏🙏.
oooh fun! I'd say probably the most common breakfast meal is a rice porridge or "congee." i like it with a little bit of dried rousong shredded pork, but you can throw whatever you want in it really, though. We actually did a whole video dedicated to congee a while back, too! Congee ruclips.net/video/aE4g8Lv1-Qo/видео.html
Thank you Wesley for creating this series! My cooking has been elevated thanks to your channel. Looking forward to learning more from you, keep up the awesome content.
ooh good question! I'd definitely defer to whatever it says on the packaging of each ingredient. as a general rule of thumb though, soy sauces, vinegars and oils (like regular soy sauce, dark soy sauce, rice vinegar, sesame oil, and etc) don't need refrigeration. The thicker fermented stuff like oyster sauce, hoisin sauce, and fish sauce do need refrigeration, but only after they've been opened. Then the same is true for the fermented chili ingredients like sambal oelek, gochujang, doubanjiang, and miso paste, which all need refrigeration after opening. Then some other surprising ones ive found don't need refrigeration, like sweet chili sauce and chili crisp oil, both of which are stable when stored in a cool dark place. Same with rousong and nori/furikake, which all actually do better when stored in a cool/dark pantry, because it'll be safer from moisture. good luck!
EDIT: Oyster sauce is *reduced*, not fermented! How embarrassing. My bad, everyone.
Cooking wine usually has added salt and is labelled for cooking only so the product doesn't get taxed at the much higher rate of drinking alcohol products.
Really like your videos.
Huh, TIL!
Informational and succinct. You have covrred the basics in this and covered everything needed. One thing i might add is to have lots and lots of bowls of various sizes to prep and contain everything required to cook the dish.
nice!!
Hi Woo what is a breakfast dish that is common for Chinese. And also your favourite family dish, thanks so much , thanks for sharing your skills I am just so enjoying learning how to cook Chinese style, as a kid I remember eating at local Chinese restaurants, a funny story, I did a roof repair for William a local Chinese , he said how much do I owe you . I said I would love just a meal in return , it was the best form of pay . I do you want me to do repairs weekly, 😜😜😜😜😜🙏🙏.
oooh fun! I'd say probably the most common breakfast meal is a rice porridge or "congee." i like it with a little bit of dried rousong shredded pork, but you can throw whatever you want in it really, though. We actually did a whole video dedicated to congee a while back, too!
Congee
ruclips.net/video/aE4g8Lv1-Qo/видео.html
Great video thanks for explaining those must have pantry
Thank you Wesley for creating this series! My cooking has been elevated thanks to your channel. Looking forward to learning more from you, keep up the awesome content.
Yay thanks!
GOOD STUFF! Exactly what I needed to get started.
yayy nice!
Awesome video s thanks champ
Thanks!
Does anyone know of all the ingredients which ones need to be refrigerated after opening? I filled my pantry with all these and I don't know
ooh good question! I'd definitely defer to whatever it says on the packaging of each ingredient. as a general rule of thumb though, soy sauces, vinegars and oils (like regular soy sauce, dark soy sauce, rice vinegar, sesame oil, and etc) don't need refrigeration. The thicker fermented stuff like oyster sauce, hoisin sauce, and fish sauce do need refrigeration, but only after they've been opened. Then the same is true for the fermented chili ingredients like sambal oelek, gochujang, doubanjiang, and miso paste, which all need refrigeration after opening.
Then some other surprising ones ive found don't need refrigeration, like sweet chili sauce and chili crisp oil, both of which are stable when stored in a cool dark place. Same with rousong and nori/furikake, which all actually do better when stored in a cool/dark pantry, because it'll be safer from moisture. good luck!
appreciate the recommendations; just getting started
🥰nice! Good luck!