Wanna learn how to make P.F. Chang's Mongolian Beef? Check out this video: ruclips.net/video/7yn8JJs1GKI/видео.html **Correction** The oil amount at 2:08 should read "45 ml Neutral Oil"
THIS RECIPE IS OUT OF THIS WORLD AND BACK IT TASTE SOOOO GOOD THANK YOU FOR THIS RECIPE.AND I HOPE YOU GET 2 MILLION VIEWS.KEEP ON DOING WHAT YOU DO... RESPECT FROM CHI-TOWN 😊
This is the future of RUclips culinary content. Mastery of one cuisine. Carefully edited to somehow be both thorough and concise, with a few jokes and high production value to keep up interest.
@@SaxyPlayer96 maybe you visit corners of this platform I'm unfamiliar with. The big channels of food tube's yesteryears that I'm familiar with seemed to jump between too wide a variety of cuisines. An exception to that pattern would be Guga, who's dialed in a pretty specific palette but has never been that concise, and has a quantity>quality pattern. I see Pasta Grammar having specific cuisine, but they are lost on being concise, the production value isn't close to this, and I'd consider them new to the game as well
This was the best egg foo young I have had in my life! I can't believe that I made it. Thank you, Jason, for your excellent instructions and attention to detail!
Was just thinking about making this , but I don’t have bean sprouts . I guess the Universe is telling me to go get those bean sprouts and enjoy some Egg foo young 😍😋
Recently made a breakfast sammich with leftover egg foo and breakfast sausage that was incredible! Lil mayo on your choice of bread with sausage and egg foo. Asian Breakfast Jack. 😊👍
You could potentially add a small amount of baking powder with flour versus corn starch which would increase crispiness and lightness, as it does with fried chicken.
Damn, I wish I had tried that! I may run that experiment when I do a protein egg foo young. I thought about adding baking powder to give it more lift. But I felt it would drag the video on too long. Still need to run that one too. I'll let you know when I do these experiments!
@@farmageddon- I've also seen where Chinese chefs add about a quarter teaspoon of white rice vinegar to the egg mix, to denature the proteins for a puffy and crispy patty. Thanks for your fantastic "scientific" video. It's the only one that takes the time to contrast the results of the various debated techniques. I grew up with the flour roux based gravy in New York, but all the recipes called for corn starch, which didn't produce the familiar gravy that I knew. Thanks so much for clarifying that!
Commenting to tell you what you already know, this looks easy to prepare and full of flavor. Think I'll give it a go! BTW, Japanese Curry Fries was truly an eye opener for me, new flavors and tastes. I've made it probably 10 times since you posted the video.
Jason, I wanted to pop in here to thank you for the dehydrated minced garlic tip. I don't remember which video that was in, but I got some and have been using it exclusively instead of fresh garlic for the last month, and realized it really was the garlic that Chinese restaurants use in a lot of their recipes. It saves me a ton of time and garlic fingers. This weekend I used it to prepare 100 covers (about 30lbs) of Hawaiian "North Shore" Garlic Butter Shrimp bento and it was the exact garlic needed to replicate the dish from Oahu's North Shore. A lot of people came back to ask about the garlic I used and I was able to pass on your knowledge to over a dozen people.
The first thing that came to my mind when I saw the title was that scene from 'From Paris With Love' when John Travolta's character is complaining about the dish. Great video. Thanks for the content 👍
This is an awesome vid man. Super thorough, clear instructions, good pacing etc. Even put everything in the description. Please keep making awesome stuff!
Damnit! I meant to correct that. Good catch! I'll update the pinned comment to reflect this. I was rushing to get the video done yesterday and totally overlooked this. Thank you!!
Thank you so much!! I sincerely appreciate your thoughtful gesture! I promise I'll make Chicken & Broccoli at some point. It will probably be next year!! :)
Thank you thank you thank you for going over the sauces especially! I've always loved Egg Foo Yong sauce and now I have the secret recipe in my grasp, wah ha ha ha! 😊
Also, the text on the screen says 15 ml, but it should read 45 ml - 3 tablespoons! I don't know how I overlooked that! But it's correct on the recipe document in the video description!! :)
I enjoy your pacing, your scripting, the friendliness of your delivery, your video editing and might enjoy trying to make some of the things you present--if only I could. Nothing I ever make turns out like it's depicted. Thanks for your work.
You can do it! You've got to mess up a recipe several times before you get it right. I do that every day. Just take notes about what went wrong and try to correct it the next time you make it! Eventually you'll get it. I mess stuff up all the time!
Hey Jason Farmer!, oh man!, I don't think I can keep up with your good recipes. My gut is getting bigger. I'm supposed to be growing in height!, and NOT width!!😂😂😂🤣🤣🤣
An Outstanding Presentation !!! I gave it thumbs up and subscribed !!! I love your side-by-side comparisons of the various ways of creating egg foo young ! Much success ! Looking forward to more of your presentations !
Thanks for showing BOTH versions of the gravy. The old school way is served at the restaurant by us and it is great. The modern version reminds me of the old Chung-King version they used to sell. Yuck.
Wow love this dish, but I want shrimp in it. This is a risk, because sometimes the corner place's shrimp is not as fresh or soggy. Would I add the shrimp to your recipe raw? TIA.
The Lou baby! Just to add, the best egg foo young places in STL add a dash of five spice powder to the gravy. This is starting to get hard to find in STL though, a lot of the old school places have been taken over by non Cantonese chefs. While still good, something about that style of cooking just hits home for me. I love your channel Jason, I've said it before and I'll say it again, you should have a million followers my man!
Didn't letting the eggs sit for 1/2 hour have more to do with the flatness. I finds eggs change dramatically if they aren't used right away, no matter how you are using them. I do make this once in a while and find that while I'm frying, the mixture waiting in the bowl for the second batch, changes a lot and doesn't fry as well and gets more liquidy and it sits. So I will only make smaller batches at a time and fry immediately.
Like ODB, lol. I miss my St Louis chinese food. I like the thicker old style gravy much better. Chinese takeaway in Philadelphia makes terrible gravy overall. Its either thin or has some strange curry/greenish taste/look to it.
I love these types of empirical, try 5 variations of, experimental recipe videos. They give a much deeper understanding of a recipe and what makes it work. Thank you for all the hard work and experimentation it took to make this video.
Thank you! I have a strobe flash on the side at about a 45-degree angle. I believe I used the umbrella diffuser for this photo. Then I just take a bunch messing with the amount of light, etc. I edit the photos in Lightroom CC to change the exposure, bump up the saturation, contrast, etc. Takes me a few hours, but I think the photos are decent. I'm never happy with them. But I think it's because I look at them on a big screen. Thanks for the kind words! My e-mail is on the about me part of my channel page. Hit me up anytime and I'd be glad to chat photography (or whatever) with you!
As usual, Jason delivers the love. Clear and comprehensive. I have never been able to make good egg foo young but looking forward to this experiment Jason-style. Also secretly looking forward to a Moo Shoo Pork recipe one of these days. 😊
Angie! I don't know why but you popped into my head the other day when I was shopping for groceries! I hope you are well!! It's so lovely to see you again!! :)
I'm chinese, and I'm trying to figure out what egg foo young is. Where did this come from? I tried reading the comments, and everyone is saying they order it from chinese restaurants. I have never seen this dish before. What does it taste like?
OMG-the gravy breakdown made me realize the dish I MOST want to see you crack the code on: almond-fried chicken…the kind that sits on a bed of shaved iceberg lettuce and is drizzled with a light brown gravy like the one you have in this vid -PLEASE tell me you know the dish I’m talking about!
There is a restaurant in Tacoma Washington called Hong Kong Chinese restaurant. And OHH MY GOSH!! Their food is AMAZING! The egg foo Young and gravy is incredible!
Golly, I thought it EFY was made with cabbage! 🤦♀Can I tell you...I was yelling at you as you were early cooking them. SHOW ME HOW TO PUT IT IN THE OIL. Oh, suppose you heard me! 🤣🤭
Nice video Mr. Farmer, 1st time I've seen your channel. Will definitely watch more. Around Chicago I have frequently seen cooks stocking up for Chinese restaurants on supplies at Sam's Club. Always have a large quantity of Sam's brand Brown Gravy mix on their carts along with cornstarch & stuff. "Traditional"?
When I was a child, I hated the gravy so much. Now I love it. The gravy is everything. The other day I was at my favorite teppanyaki buffet and decided to have some egg foo Young. It was the worst I ever had, most likely it was because it wasn’t fresh, it was sitting on the buffet for too long. No one was giving it any love. I cannot wait to make my own.
I had no idea St. Paul Sandwiches were only in St. Louis. Another home town culinarily creation to go with our Toasted Ravioli, Gooey Butter Cake, and Provel Cheese.
Lmao @ 4:41 😁Love the ODB reference lol Shimmy, shimmy, ya, shimmy, yam, shimmy, yay! Gimme the mic', so I can take it away! Rest in Peace, Dirt McGirt ❤
This is a stretch but could you find out how to replicate Yard House's poke nachos? They got this white truffle sauce and sweet soy ginger sauce that i've been tryna figure out!
This is totally different to the "Egg foo young" sold in the UK. The version we get has no gravy and is certainly not deep-fried. It's usually a fluffy omelette packed with onion and prawns.
Thank you for showing the old style gravy! I have been having a huge nostalgia craving for that old school style. Question though, how would you suggest adding a protein to your egg foo young?
would really appreciate a video on how to make sushi dishes like chirashi-don / poke and the ways to safely eat raw fish from our supermarkets. that would be BOMB
Wanna learn how to make P.F. Chang's Mongolian Beef? Check out this video: ruclips.net/video/7yn8JJs1GKI/видео.html
**Correction** The oil amount at 2:08 should read "45 ml Neutral Oil"
Absolutely 👍 Thank you so much 😊
Yo, why the heck is you not posting videos every day? JK. I know, it takes a lot of effort, but yeah...why are you not posting videos everyday.
THIS RECIPE IS OUT OF THIS WORLD AND BACK IT TASTE SOOOO GOOD THANK YOU FOR THIS RECIPE.AND I HOPE YOU GET 2 MILLION VIEWS.KEEP ON DOING WHAT YOU DO... RESPECT FROM CHI-TOWN 😊
This is the future of RUclips culinary content. Mastery of one cuisine. Carefully edited to somehow be both thorough and concise, with a few jokes and high production value to keep up interest.
Thank you! I sincerely appreciate that!
You're not wrong, but people been making content like this for years my guy
@@SaxyPlayer96 maybe you visit corners of this platform I'm unfamiliar with. The big channels of food tube's yesteryears that I'm familiar with seemed to jump between too wide a variety of cuisines.
An exception to that pattern would be Guga, who's dialed in a pretty specific palette but has never been that concise, and has a quantity>quality pattern.
I see Pasta Grammar having specific cuisine, but they are lost on being concise, the production value isn't close to this, and I'd consider them new to the game as well
Not all these videos are of one cuisine either. I mean, the videos are good. But variety isn't a bad thing either. What an odd take.
This was the best egg foo young I have had in my life! I can't believe that I made it. Thank you, Jason, for your excellent instructions and attention to detail!
Jason as always knocking it out of the park. Your videos always inspire me to try making a new dish at home.
Thank you so much! It's really nice to see you again!! :)
I feel exactly the same. Jason always an inspiration.
I would have added nutmeg!
Hey! I know who that is! (For real, that actually sounds good..)
Was just thinking about making this , but I don’t have bean sprouts . I guess the Universe is telling me to go get those bean sprouts and enjoy some Egg foo young 😍😋
you can use shredded cabbage instead of bean sprouts.
You're a legend man! Your videos are awesome 🎉🎉🎉🎉❤❤❤
Thank you, Daniel! Nice to see you! I'll check out Tres Leches cake!
@@farmageddon nice
Love it! Thanks for sharing the right way to make EFY!
ODB making a return! Looks absolutely amazing. Enjoy seeing these techniques, totally different from what I used to.
Jason, thank you for your in-depth approach. It's really helped to refine the details. 👍
Keep up the great work.
i already know this is going to be good
Sup, Sherb!
Recently made a breakfast sammich with leftover egg foo and breakfast sausage that was incredible! Lil mayo on your choice of bread with sausage and egg foo. Asian Breakfast Jack. 😊👍
That sounds amazing!
I love your videos man. I have made a few dishes after watching your attention to detail. You are a great teacher. Thank you.
Thank you very much! I sincerely appreciate you!
outstanding analysis and the results looks yummy delicious - thank you Jason for providing another insightful video to try out.
You could potentially add a small amount of baking powder with flour versus corn starch which would increase crispiness and lightness, as it does with fried chicken.
Damn, I wish I had tried that! I may run that experiment when I do a protein egg foo young. I thought about adding baking powder to give it more lift. But I felt it would drag the video on too long. Still need to run that one too.
I'll let you know when I do these experiments!
Ditto. Looked before commenting.Thanks!
@@farmageddon- I've also seen where Chinese chefs add about a quarter teaspoon of white rice vinegar to the egg mix, to denature the proteins for a puffy and crispy patty.
Thanks for your fantastic "scientific" video. It's the only one that takes the time to contrast the results of the various debated techniques.
I grew up with the flour roux based gravy in New York, but all the recipes called for corn starch, which didn't produce the familiar gravy that I knew. Thanks so much for clarifying that!
Commenting to tell you what you already know, this looks easy to prepare and full of flavor. Think I'll give it a go!
BTW, Japanese Curry Fries was truly an eye opener for me, new flavors and tastes. I've made it probably 10 times since you posted the video.
Amazing!! I'm glad you are enjoying the Japanese fries!!
Excellent presentation. This is how i do it (except I add shrimp).
Love your videos! Just discovered you. The details, product descriptions, two gravies! Wow!! Subscriber for life.
Huge fan from Colombia! Please try tres leches cake🎉🎉🎉🎉❤😊😊😊😊
Jason, I wanted to pop in here to thank you for the dehydrated minced garlic tip. I don't remember which video that was in, but I got some and have been using it exclusively instead of fresh garlic for the last month, and realized it really was the garlic that Chinese restaurants use in a lot of their recipes. It saves me a ton of time and garlic fingers. This weekend I used it to prepare 100 covers (about 30lbs) of Hawaiian "North Shore" Garlic Butter Shrimp bento and it was the exact garlic needed to replicate the dish from Oahu's North Shore. A lot of people came back to ask about the garlic I used and I was able to pass on your knowledge to over a dozen people.
You just made my day! I'm really happy you found that tip useful!! Super cool that you shared it with others!! This makes me very happy!
I'm here early for this, the fried rice recipe is legendary so I know this is going to be good
First part of the video is the brown sauce yesssss
The first thing that came to my mind when I saw the title was that scene from 'From Paris With Love' when John Travolta's character is complaining about the dish.
Great video. Thanks for the content 👍
@farmageddon at it again! All your recipes are amazing mate, cheers for uploading!
This is an awesome vid man. Super thorough, clear instructions, good pacing etc. Even put everything in the description. Please keep making awesome stuff!
I'm at work, just gonna like and comment first for algorithm. I already know it's gonna be good
Edit: it's hella good. Also I'm hungry now
Why, thank you! I hope you have a wonderful day at work! Thank you for your service!! :)
2:08 3 tablespoons or 3 teaspoons? Your unit conversion of 15ml shown on screen would be 3 teaspoons. 1tsp = 5mL
Damnit! I meant to correct that. Good catch! I'll update the pinned comment to reflect this.
I was rushing to get the video done yesterday and totally overlooked this. Thank you!!
Putting my bid in again for a chicken and broccoli with brown and/or white sauce video in the future, pretty please. Thanks for another great video
Thank you so much!! I sincerely appreciate your thoughtful gesture!
I promise I'll make Chicken & Broccoli at some point. It will probably be next year!! :)
Sister agrees 🎉
Thank you thank you thank you for going over the sauces especially! I've always loved Egg Foo Yong sauce and now I have the secret recipe in my grasp, wah ha ha ha! 😊
I'm glad you liked the video! The traditional sauce is far superior to the modern version, in my opinion!
Also, the text on the screen says 15 ml, but it should read 45 ml - 3 tablespoons! I don't know how I overlooked that! But it's correct on the recipe document in the video description!! :)
@@farmageddon agreed, that's the one I fell in love with though I might try the other one too if I'm feeling lazy
the disappointed face at the start has massive potential as a reaction gif
I'm from St. Louis and St. Paul's were ALWAYS my favorite next to egg foo young! Thanks for the shout out! You made me home sick just now. LOL! Enjoy!
Ditto - St Paul's are the best STL-style sandwiches.
I didn't even think people still eat this. When I was a child, this was our Chinese food go to.
Banger after banger after banger. Your videos are the absolute best, Jason, and I can't wait to make this.
Thank you! I sincerely appreciate the support!
"raw like ODB" is a new favorite phrase haha
The salt's going to break down the proteins in the egg - maybe if you added the spices without the salt?
Fantastic! Always a good day when you post a new video. We’ll be having this for supper tonight!
Nice! Let me know if you like it! I'm curious!
@@farmageddon Will do.
I made this tonight and it’s restaurant quality! Of course I used the OG gravy. It’s the only acceptable version.
I enjoy your pacing, your scripting, the friendliness of your delivery, your video editing and might enjoy trying to make some of the things you present--if only I could. Nothing I ever make turns out like it's depicted. Thanks for your work.
You can do it! You've got to mess up a recipe several times before you get it right. I do that every day. Just take notes about what went wrong and try to correct it the next time you make it! Eventually you'll get it. I mess stuff up all the time!
Hey Jason Farmer!, oh man!, I don't think I can keep up with your good recipes. My gut is getting bigger. I'm supposed to be growing in height!, and NOT width!!😂😂😂🤣🤣🤣
😂
An Outstanding Presentation !!! I gave it thumbs up and subscribed !!!
I love your side-by-side comparisons of the various ways of creating egg foo young !
Much success ! Looking forward to more of your presentations !
Egg Foo Yung is my absolute favorite!! It's hard to find a great pattie, so thank you for your details❤
Your channel and content are phenomenal. Thank you for this video!
Thanks for showing BOTH versions of the gravy. The old school way is served at the restaurant by us and it is great. The modern version reminds me of the old Chung-King version they used to sell. Yuck.
From St. Louis here. Most places just use basic white bread, patty, iceberg lettuce and mayo. ;) Amazing!
Wow love this dish, but I want shrimp in it. This is a risk, because sometimes the corner place's shrimp is not as fresh or soggy. Would I add the shrimp to your recipe raw? TIA.
Wow great, well-explained video. Simply enjoyed it. Good job keep them coming. Regards
Looks delicious 😋 😍
An old favourite, thank you so much!
Thank you for watching! I sincerely appreciate you!! :)
what a great video. i’m often torn because i love egg foo young lunch special’s flavor but the excessive oil is not fun. this guide looks awesome
The Lou baby! Just to add, the best egg foo young places in STL add a dash of five spice powder to the gravy. This is starting to get hard to find in STL though, a lot of the old school places have been taken over by non Cantonese chefs. While still good, something about that style of cooking just hits home for me. I love your channel Jason, I've said it before and I'll say it again, you should have a million followers my man!
another recipe from you for my collection :D
Didn't letting the eggs sit for 1/2 hour have more to do with the flatness. I finds eggs change dramatically if they aren't used right away, no matter how you are using them. I do make this once in a while and find that while I'm frying, the mixture waiting in the bowl for the second batch, changes a lot and doesn't fry as well and gets more liquidy and it sits. So I will only make smaller batches at a time and fry immediately.
I would add shredded carrot to your veggie mix for color and a bit of sweetness.
What can i substitute for the msg or do I just omit it? Thanks!
you can leave it out if you want! the dish will still be good!
thank you jason i used to love eating egg foo youngs at my local chinese place ... i'll definitely make this
Like ODB, lol. I miss my St Louis chinese food. I like the thicker old style gravy much better. Chinese takeaway in Philadelphia makes terrible gravy overall. Its either thin or has some strange curry/greenish taste/look to it.
Yeah, I've noticed that with modern takeout cuisine. I wanted to make sure I did the old style of gravy because I prefer it over the current style!
What's your take on giving these foo young a go in an air fryer?
I love these types of empirical, try 5 variations of, experimental recipe videos. They give a much deeper understanding of a recipe and what makes it work. Thank you for all the hard work and experimentation it took to make this video.
Amazing! Love your channel. Would you consider showing us how to master old school kung pao chicken?
for sure! I'll probably do that video sometime this year. I cooked Kung Pao chicken for dinner tonight!
i love the experiments you did and how you structured it in the video
thank you! I'm glad you enjoyed the video! I sincerely appreciate your support!! :)
Maaaaan, this thumbnail is unreal! How do you make them 🤤
Thank you! I have a strobe flash on the side at about a 45-degree angle. I believe I used the umbrella diffuser for this photo. Then I just take a bunch messing with the amount of light, etc. I edit the photos in Lightroom CC to change the exposure, bump up the saturation, contrast, etc. Takes me a few hours, but I think the photos are decent. I'm never happy with them. But I think it's because I look at them on a big screen.
Thanks for the kind words! My e-mail is on the about me part of my channel page. Hit me up anytime and I'd be glad to chat photography (or whatever) with you!
Ah yes, portuguese Pataniscas.
You need to do a really good Thai Fried Rice! You know, the kind with Pork and egg! Can't wait!!!!
My first Thai recipe will be coming out this Saturday!
random wu tang reference lmao wth
Thank you! I'm glad you like the video! :)
Thank you I’m going to make it today. I’ll tag you.❤❤
As usual, Jason delivers the love. Clear and comprehensive. I have never been able to make good egg foo young but looking forward to this experiment Jason-style. Also secretly looking forward to a Moo Shoo Pork recipe one of these days. 😊
WOW! This looks really good. I never had this in my life! Im gonna try this one! ❤ (Raw like odb- 😂)
Angie! I don't know why but you popped into my head the other day when I was shopping for groceries! I hope you are well!! It's so lovely to see you again!! :)
@@farmageddon ahh that's cool! I'm doing very well! Love these videos! ❤️
How do you cook this with no seed oils on a keto diet?Cheers.
How do you go into so much detail in just 10 minutes? A brilliant video, as always
Thank you!
I'm chinese, and I'm trying to figure out what egg foo young is. Where did this come from? I tried reading the comments, and everyone is saying they order it from chinese restaurants. I have never seen this dish before. What does it taste like?
Magnificent. Thanks ❤
Made this last weekend for a dinner party. Everyone loved it.
dang that boy know how to make good food
4:43 😂🤣😂🙌 for an ODB reference
RIP ODB!
OMG-the gravy breakdown made me realize the dish I MOST want to see you crack the code on: almond-fried chicken…the kind that sits on a bed of shaved iceberg lettuce and is drizzled with a light brown gravy like the one you have in this vid -PLEASE tell me you know the dish I’m talking about!
Hmmm, I don't think I've ever heard of almond-fried chicken. I'll put it on my list of dishes to investigate! Sounds legit!
@@farmageddon Ooooh, for the sake of your tastebuds alone, I hope you find some “authentic” AF Chicken!!! (follow the old-school gravy 🤣🤣)
@@farmageddon almond fried chicken is also known as wor siu gai, it's very popular in the northern states, the pacific northwest and western canada.
I was wondering if you whipped the whites first before folding everything together?
no, I didn't. everyone at once. I saw another RUclipsr do that and they turned out nicely!
There is a restaurant in Tacoma Washington called Hong Kong Chinese restaurant. And OHH MY GOSH!! Their food is AMAZING! The egg foo Young and gravy is incredible!
Golly, I thought it EFY was made with cabbage! 🤦♀Can I tell you...I was yelling at you as you were early cooking them. SHOW ME HOW TO PUT IT IN THE OIL. Oh, suppose you heard me! 🤣🤭
Nice video Mr. Farmer, 1st time I've seen your channel. Will definitely watch more. Around Chicago I have frequently seen cooks stocking up for Chinese restaurants on supplies at Sam's Club. Always have a large quantity of Sam's brand Brown Gravy mix on their carts along with cornstarch & stuff. "Traditional"?
When I was a child, I hated the gravy so much. Now I love it. The gravy is everything. The other day I was at my favorite teppanyaki buffet and decided to have some egg foo Young. It was the worst I ever had, most likely it was because it wasn’t fresh, it was sitting on the buffet for too long. No one was giving it any love. I cannot wait to make my own.
I like the old style gravy
I had no idea St. Paul Sandwiches were only in St. Louis. Another home town culinarily creation to go with our Toasted Ravioli, Gooey Butter Cake, and Provel Cheese.
Your level of thoroughness is something that never ceases to amaze.
Lmao @ 4:41 😁Love the ODB reference lol
Shimmy, shimmy, ya, shimmy, yam, shimmy, yay!
Gimme the mic', so I can take it away!
Rest in Peace, Dirt McGirt ❤
This is a stretch but could you find out how to replicate Yard House's poke nachos?
They got this white truffle sauce and sweet soy ginger sauce that i've been tryna figure out!
Chef Brian Tsao when?
This is totally different to the "Egg foo young" sold in the UK.
The version we get has no gravy and is certainly not deep-fried.
It's usually a fluffy omelette packed with onion and prawns.
Excellent! Plus, now I know what the St. Paul sandwich is. Thank you for demo-ing that too! I am totally going to try that. :)
I relocated to STL five years ago and still cannot make myself try a St. Paul Sandwich. Thank you for the video on one of my favorite dishes!
Thank you for showing the old style gravy!
I have been having a huge nostalgia craving for that old school style.
Question though, how would you suggest adding a protein to your egg foo young?
have you tried adding any "meats - Crab/shrimp, pork, chicken or beef"
This is my go-to dish in a Chinese restaurant. I just love it. My favorite places near me (Detroit area) definitely use the OG gravy.
I made your chicken fried rice tonight and I will never get it from a restaurant again!!! I couldn't stop eating it! Delicious.
would really appreciate a video on how to make sushi dishes like chirashi-don / poke and the ways to safely eat raw fish from our supermarkets. that would be BOMB
I'm guessing a Chinese Takeout Foo Yung in the US is very differnt to one in the UK. Ours looks nothing like this.
This video was well done! Thank you!
Dude gimme a Patreon link or something, I gotta make sure you're making these videos for a LONG time.
My man never forgets his MSG. Knowing nothing about him I'd guess he grew up with an Asian grandma