Chinese Master Stock, Lo Shui (广式卤水)
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- Опубликовано: 29 авг 2024
- So we wanted to show you how to make Chinese master stock. Also known as Lushui or Lo Sui, this is something with a mountain of regional variation. While the Teochew style might be the most well known sort, we wanted to show you how to make a more basic Cantonese style.
Now, you can really stew whatever you like in this dish, but we went with a combination of chicken and duck wings, tofu, and pork tongue. Feel free to get creative.
As always, the written recipe is over here on /r/cooking:
/ recipe_lo_shui_chinese...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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i just wanna say that this is THE best chinese cooking channel on the planet. you are so informative, concise, and effective at teaching us real regional chinese cuisines. Lots of these recipes i haven't cooked yet but it is fascinating watching you break it down. I hope that this channel helps everyone understand how complex and refined chinese cooking can be.
Hes essentially Chinese version of Future Neighbor.
A Korean American living in SK who breaks down Korean food to Americans.
I love this new category of food channels.
Hey guys, a few notes:
1. So I know we spent a lot of time chatting about soy sauces and such, in hindsight we probably should've interspersed it more evenly in the video. I'm worried some of the ratios might've fallen through the cracks, so here's the ingredient list:
350 grams stock (or water)
350 grams light soy sauce (naturally fermented, e.g. Magi sauce won't cut it)
230 grams Shaoxing wine/Huadiao wine
20 grams Cantonese rose wine
300 grams slab sugar (or dark brown sugar)
1 inch of ginger
30g scallions
6 star anise
2 cinnamon sticks
10g licorice root (or 15g if not using luohanguo)
3g whole cloves
3g sand ginger (aka Cutcherry, can sub dried galangal)
3g dried and aged tangerine peel (in an ideal world, could sub dried orange peel)
1 black cardamom pod (skip if you can't find)
1/2 of a Luo Han Guo
2. So as I said, there's a bunch of different Lushuis in China. In addition to the Cantonese variety, other famous ones are the Sichuanese style and the Teochew style. Teochew style's basically a deluxe version of this one, with a mountain of different ingredients - it includes ingredients like galangal, Jinhua ham, and fish sauce... not to mention difficult to source stuff like toad jerky. We definitely want to go over it in a future video, but we figured the Cantonese version would be a good starting point.
3. So if you're keeping this in the fridge, make sure your container is heat resistant, clean, and dry. Cover while the lushui is still hot. It'll keep about a week in the fridge at that rate, which is when you should take it out and either boil it again and/or stew some stuff again. If you find yourself not using it weekly, transfer over to your freezer.
4. Taking an extra week to think on it, we think the slab sugar is actually pretty important. If you notice, the stuff we stewed actually has a sort of ever so slight reddish hue - this is from the combination of soy sauce and slab sugar. We didn't emphasize that in the video because we know that some restaurants use a combination of granulated sugar and a touch of red yeast rice to arrive at the same result. Slab sugar is also used in Mexican cuisine IIRC, another name for it is 'jaggery'. I think dark brown sugar would be the best sub.
5. As Steph said in the outro, traditionally Lushui is the base of Char Siu sauce. This is something that we covered in our Char Siu Roast Pork video a long time back, but honestly I think this lushui would be a much better starting point for Char Siu sauce than that one. If you'd like to make Char Siu sauce out of this lushui base, go for it, but know that you might want to tinker with the ratios if working from the recipe we put out a couple years ago.
6. As a starting point, I'd use 3/4 cup of this lushui together with 3 tablespoons of a good mianchi (or Japanese red miso, basically the same thing as traditional mianchi), 1 tbsp of the liquor from red fermented tofu, and 1/2 tsp ground red yeast rice -or- 1.5 tsp Hungarian sweet paprika (for color). From there, add in some Maltose to taste - in our original recipe we went with 3 tbsp, but I'm a little worried that that might end up being too sweet. Also, our original recipe added in some powdered Sand Ginger, but I'm thinking that that might be because we were using LKK as a guidepost - they have a strong Sand Ginger kick in theirs. Lastly, in the marinade go with the same three parts Char Siu sauce to one part soy sauce... but in hindsight I think that dark soy sauce would probably yield a better result.
7. I know that for this dish we were quite insistent on using high quality (and potentially pricier) ingredients. I always kind of dislike whenever a food show host demands things like "a very good olive oil" or "the finest San Marzano tomatoes" off the cuff, as if price is no issue. But for Lushui, this *is* one of those things where ingredient quality really matters. If you used liaojiu cooking wine and Magi soy sauce (or god forbid, some of those really nasty American soy sauces) in this dish, it's just not going to come out as well. The good news is though that once you make this stuff once, you can use it again and again.
8. Apologies again for the late video, if you didn't see the community post it was because my microphone died, conveniently... right in the middle of recording. New microphone arrived on Friday, I'm really liking it. Still need to play around with some things re the audio, but I think it sounds much better (if you have zero clue what I'm talking about, listen to an older video with a pair of good headphones).
Why in almost every video you guys produce there's always some correction or apology about something, no need guys
Mostly because we're obsessive :)
@@ChineseCookingDemystified haha got it
The slab sugar used in Mexican cuisine is called piloncillo (from the pylon shape it's sold in sometimes) or panela in some other places.
@Bobby Landry From a quick googling, I think that's rock sugar? Would work better than white sugar, but I think dark brown sugar would be better. Could be wrong though.
YES. Finally I have found out what this stuff is. A simpler version was made for me when I was younger and worked at a Chinese restaurant. This old Mandarin couple that did not speak any English would make us minions lunch every day after the lunch rush. It always had chicken legs and thighs, usually chopped right through the bone in half.
I love how the narrator always sounds sarcastic even though he's not :))
al katraz you perfectly described what it is!!
he sounds like a chinese ben shapiro
@@j.r.1903 i love chinese and I love ben shapiro..but,..faaakk!!haha wise ass, 🤣
@@j.r.1903 he is white though
Lmao I keep waiting for the punchline, but then remember it’s a real cooking video, not a skit 😂
It does not matter from where you are, but when you like cooked tongue, you are my favorite person. Good taste doesn't know about borders.
Bay Leaves, Kam Cho are also good to go with, Abalone sauce create good base (natural sweet)
This stuff is fantastic. A great recipe too. I kept a batch of this stuff on the go for more than 5 years, keeping it in the freezer and giving it a good rapid 20 minute boil every time I used it (at least monthly, usually weekly). The boiling will kill bacteria, and keeping the pH low and high salt factor will kill things like botulism (heaven forbid). This stuff will make anything taste delicious... with the one exception of tripe. It absorbs too much sauce, and turns jet black. I'd tend to avoid using pork, as you end up with a lot of fat int the broth that you need to get rid of, although pork tongue sounds like an excellent idea.
I would top up the sauces/spices/ginger/alcohol/sugar/scallions most uses. Once a year I would make a "sacrifice" to the stock, adding a whole black silky chicken. I would still have it to this day, if it weren't for my moving into a smaller place with a tiny freezer.
My nightmare was making sure the freezer never shut off if e.g. I went away on vacation. The test for this is to keep a box of ice cubes. If you come back and the cubes are one solid layer, it means your freezer died at some point, and you'll have to throw away all your food.
It was also my go-to answer for "If your house was on fire, what one item would you save?". Obviously the master stock... and a cooler.
looool, priorities!
Honey Fire!!!! Take the kids. Eeeeuh sorry I'm carrying the stock
Getting rid of the fat is very easy. Just let it cool then scoop it out. This is even easier if you use this with a lot of meats that contains tendons other connective tissue. Eventually it gets to a point where after it cools it basically turns into gelatin.
@@MorbidEel True, it was very gelatinous... but its a bit of a messy job. I'm talking like a 1cm layer of grease needing to be disposed of after I tried cooking pork belly in it.
OMG! THANK YOU! I've been hoping for something like this for years. When I've asked other folks who post on RUclips about a Master Sauce, I was told there is no such thing ???? or "I only do stir fry". I plan to "devour" this video. Thanks again. 谢谢
Xièxiè
Note that this is different than the 'master/mother/brown sauce' that's used in American-Chinese takeout. While there are certainly dishes that make use of Lo Shui (e.g. Char Siu sauce, Wuhan Hot Dry noodles, etc), Chinese cuisine doesn't feature 'mother sauces' in the same way French cooking does. Hope you enjoy it!
one of my favorite cooking channels
one of mine, too. I live in Korea and many of the ingredients are found here fairly easily, or at least a substitute is. I've tried a number of their recipes and am always eager to try more.
After a few uses, the stock will become gelatinous when cooled since collagen is extracted from the boiled meats and accumulates in the stock.
"hippies love their TCM" :D Cracked me up :D
Any clue why?
holy crap you guys congratulations on almost 160k subs!!!!! I remember when you guys only had like 2000 haha, it wasn't even too long ago ! Keep up the good work!
They’ve got 510k now! But I’d say they deserve a 1 million subs, few RUclips channels do justice to Chinese cooking like they do
One of the best things you can do is learn to make stock, roasting bones, veggies, basics. I was raised in the French traditions but it translates to everything.
4:04 After reviewing a couple more vids, there is a *very* simple way to remedy your loose faucet. [Bear with the generality but] There is usually only 1 massive, tightening washer around the bottom of the threaded spigot visible in your video. You shouldn't need to remove anything, but will need to look closest to the wall, behind the white basin and vertical neck. From there, you'll notice a rather loose -- and rather wobbly neck hanging down with a mildly-tight -- and thin washer/ring around it's bottom portion. It's loose b/c the top of your faucet also wobbles to and fro when you turn it on/off. This thin washer is quite easy to manage, and can simply be turned by hand. Once you've completed this simple task, both your upper faucet, lower spigot, and [previous] irrigation system will tame itself.
If it fails the first time, simply reverse, read the instruction again, then give it another go. You'll get there quick enough. 😊
Its a deteriorated gasket.
You're giving bad advice..
I’m glad you did this video. I haven’t cooked with mine in awhile. It’s been sitting in the fridge.
This is more like a sou vide + marinade, probably my favourite Chinese cooking technique
would love to see a teocheow version with Lo Shui Duck version
I don't know what's involved in commercial food shipping, but I'd pay a premium for all those hard to find master stock dry ingredients sold in a bundle, and you'd be an obvious choice as a sort of "merch" associated with the channel!
Absence of garlic and heavy use of Luohanguo&Chenpi as well as sugar really differs this stock from northern style stocks. Nice!
My sister used to do this quite often with pig trotters and the knuckles above them. But since we live far away now, time to make it myself, thanks for the recipe! After a few times, I use the stock as a sauce to stir thru my noodles... Shit, I'm hungry just thinking about it.
Hey, I love your videos and recipes! Would you be able to make a video going over some of the more common Chinese spices/sauces/additives that you use in your cooking? I'd like to get a base of good, solid ingredients that I can use for a bunch of different recipes, and it would be nice to hear you and Steph talk about the different ingredients you most often use (and the differences between them). Thanks!!
Hey, so we did that sort of video a while back :) Here: ruclips.net/video/hdVIMD50wuw/видео.html
And be sure to check out the Reddit post for that one, lots of info there:
www.reddit.com/r/Cooking/comments/82enyj/guide_chinese_ingredients_how_to_use_buy_and_some/
OMG, this stock is kinda familiar in Indonesia. It's called SEMUR. It's sweet, savory and full of spices. But the flavor profile would be drastically different I would say. Because Semur is much sweeter than Lushui due to sweet soy sauce (kecap manis). Regardless, now I know that Semur is actually influenced from Chinese Lushui.
Another great video! I found your channel recently while researching an ingredient, and got hooked :) Great to have a proper authentic source of information on the topic.
I wonder if you could explain a little about papain... I heard it mentioned in one of your videos, and it piqued my curiosity. I could find quite a few sources online that explained what it is and the chemical action of it breaking peptide bonds (resulting in the tenderness), but nowhere could I find actual application of it in cooking. Doses, methods, etc.
I decided to buy some on taobao (really quite cheap for a fairly big tub), and I somewhat successfully used it on some sliced pork for stir frying, but it was all guesswork.
Greetings from Suzhou!
Cheers! So papain is the meat tenderizer used here (and Chinese takeout joints abroad) - you should be able to find it at most shops under the name 嫩肉粉. When marinating your meat for stir-fry, add in ~1/8 tsp per ~150g or so. It's also foundation in stuff like Shuizhu beef: ruclips.net/video/QU-IplVjFAk/видео.html
We've kinda stopped using it on this channel unless absolutely necessary because we've found that it can be tough to source for folks abroad. But just know that if we ever marinate meat with baking soda for tenderness (e.g. the beef in the Cheong Fun video), you could also use papain for a better effect.
Nothing like a tasty tongue sandwich 👅 🥪
"...chicken wings, which are my personal favorite..." i had to chuckle right there!
Wish there was an Asian market near me so I can get all these things. I’ll have to keep an eye out next time I go to Jungle Jim’s
I got re-advertised this video just today. I wonder if this master stock is still going strong
Awesome recipe and explanations! I can’t wait to try it!
Chicken wings, pig ear, tofu and boiled eggs are my favorites, and I like to add a little bit of sesame oil.
What’s a pig ear taste like
@@MyBoomStick1 gelatiny but tasty
Thanks for finally sharing this! Appreciate it so much!
I love tongues. It used to be very popular in my country back in the day.
I know beef tongue's making a bit of a comeback in the States due to the popularity of Tacos de Lengua.
As an aside, beef tongue would also be tasty in Lo Shui.
@@ChineseCookingDemystified Unfortunately, tonuge doesn't make any comeback in Central Europe and it's sad because it's a perfect muscle without inconsistencies, very pleasent to eat :c
Would be interesting to sub this for demi-glace in french cuisine!
Thank you for the recipe! It's delicious :) the sand ginger was hard to find here in germany. The packaging label was referring to ginger/galangal, that was a little bit confusing. The botanical name seems to be "Kaempferia galanga". I double checked that intel in the store and on Wikipedia.
Please correct me if I'm wrong with this.
Yes, the botanical name is "Kaempferia galanga"~
Wow, I cannot believe this is so easy. I would probably go to Chinatown or my local Asian grocery store to get the essential ingredients. One more thing, maybe you can have a video used on cooking ingredients. Maybe have a closer clear picture or close-up on what to look for. Awesome informative video.
I would totally love to see more recipes involving Cantonese Rose Wine, I have a bottle sitting at home that doesn't see much of the sun hehe ;)
It's basically solely used in aged/cured/brine meat recipes. I'd love to do a supreme soy sauce chicken and some meat jerky, hopefully this autumn~
After seeing this, I have been investigating Lou Mei for weeks now, and have only used it for tongue and chicken wings. It's actually surprisingly difficult to find any information about this in English, as even most Chinese cookbooks don't even mention this type of cooking. I love the flavor and idea of reusing stock, so next I would love to experiment with something that's eay to get from a western supermarket, meaning boneless cuts of meat. Do you have any experience with cooking eg. beef, chicken breast, pork belly or pork butt using this method?
Based on what I saw, this kind of cooking most favor tough cut requiring more cooking time such as short rib, brisket, or pork butt? Perhaps also chicken thighs and any other brown meats?
Dammit. I was just thinking I'm getting the hang of this and then the cooking wine part of the video told me something I didn't know.
Could you do a video on Chinese cooking wet ingredients?
We made some of this and now we make cha siu every other week and just sort of keep cha siu on hand for lunches or easy dinners. I'm pretty much ruined on all of the other cha siu available to me now.
Now, if you'll excuse me, I need to clean some pig tongues and boil some master stock.
Asking for clarification- red cooking with lu3shui3 isn’t the same flavor profile or method as hong shao rou?
I miss eating pork liver noodle soup for lunch every Saturday and Sunday in Hangzhou.
As always love your videos 👍
Its nice to learn how to make these from scratch as opposed to just buying the ready made sauces in the store. Everything is made for convenience these days, that so many rudimentary skills are being lost.
Yeah I mean there's a lot of stuff where it doesn't make much sense to make at home (e.g. soy sauce, or oyster sauce unless you're sundrying some oysters anyhow), but lushui's one of those things that, like mayo, the store bought just doesn't compare to homemade.
This looks incredible. Do you guys have a video where you cook a dish using the Lo Shui?
"Hippies seem to love their TCM" 😂😂😂
Did i just see a sign for Philly? I goto the Asian supermarket on 6th and Washington all the time. Wilmington doesn’t have an Asian market comparable to the one in Philly. I always come home with pork belly and a few bottles of cooking soy sauce and Masterchef fish sauce (best fish sauce).
Yep! That's where my (Chris's) family lives. There's one Chinese supermarket in Chinatown that I'll hit up if I want to cook Chinese food for them while I'm home... apologies that I don't have an address for it (I go home yearly, so usually I just stumble around Chinatown til I find it lol). That supermarket's sorta been our guide for what is/isn't available outside China, so basically everything on this channel is replicable if that's where you go :)
Somewhere and sometime in the far future. MSG is going to compensate for the lack of good meats for stocks and artisan soy sauce.
Sounds like an extremely young Richard Dreyfuss
Cool! I think I might try mine with turkey wings too.
Would you refrain from putting starches in the stock and just stick with proteins?
Don't put starches in!!! It'll ruin it. Even tofu is no for some people~ But I just love it so much, and we blanch it first so it's still acceptable in it.
Hey Chris, I've been binge watching these videos today and I've noticed that you frequently bring up a little bit of biochem in your recipe explanations. I was wondering if you have a background in biochemistry?
Nope, not at all really! I'm a high school math teacher by trade, educational background's finance. Definitely wish I knew more about biochem at times. Basically, I've always loved Kenji, McGee, Alton Brown, etc... so I do try to seek out some info re food chemistry in Chinese sources and try to square that with what I already know from the aforementioned writers.
So basically, take that stuff with a grain of salt, it's all still a very amateur understanding :)
I know this request isnt relevant to the dish displayed, but, I would be forever grateful if you had a wonton in a spicy( I believe Sichuan) sauce 🙏🙏 You guys are so inspirational!!a
Anyone recall which video was something with pork tenderloin? I was going to look for it, but saw this first.
Pork tenderloin? Do you mean Char Siu?
You mentioned you've seen turkey wings in the stock? My family is from Japan, and I've visited many times, but never seen turkey meat at any grocery store or on any menus, even for American style diners. I know turkeys are native to North America, but is it common to see in Chinese markets and menus?
Seems delicious!
"...Squeezing the tofu in the cracks..."
heheheheh
Get your mind out of the gutter (there's only enough room for one us down there).
"Hippies love their tcm" 😂😂
some people would take out some lushui and cook soybean products (e.g. tofu) separately, and discard the lushui afterwards; they claim soybean products make lushui harder to preserve (aka could turn sour).
It tends to have the potential to make it go bad more easily, especially for restaurants that have a huge pot and need to poach a ton of stuff every day. But for home cooks, I've been poaching tofu in it and it seems fine.
Thank you been trying to find a good stock forever TY :-)
Can you substitute Chinese stock with vegetarian stock ?
Awesome video, as always. Though I must say, that chopping board needs a real good oiling!
Haha that chopping board was a lost cause. Finally stopped procrastinating and bought a new one. We'll take care of the next one better, it'll be in the next video.
Is it possible to make your own single press soy sauce?
STEVE BLUM IS LITERALLY IN FUCKING EVERYTHING
dayum! that looks good!
How about adding szechuan peppercorn and anise/fennel seeds? I tried cooking a hoisin marinated pork belly in it and added the sichuan peppercorns and anise seeds and may have overpowered the taste. Do I toss it out or remedy it with another batch? I have used it over 5 times now. The previous ones with just clean chicken and pork
Is this black cardamom the same variety that's used in Indian/Bengal cuisine (badi elaichi)? Your pods look way bigger though ...
Just curious about why both star anise and licorice root are necessary. They have practically the same flavor.
Were you guys in Philly Chinatown?? There's a clip in this video from Philly Chinatown!
Yep! Grew up around Philly, family lives there. If you want to see more of that supermarket, I did a "Chinese supermarket walkthrough" vid a year or so back. ruclips.net/video/hdVIMD50wuw/видео.html
(Just looking at that video again, man I used to be bad at coloring lol... looks like we shot that video looking through the red side of some 3D glasses lol)
The only Hua Tiao I can buy has caramel colour added. I can't find any without. Is this normal?
Hi I just made stock this morning. I would like to turn it into a master stock, like the restaurants that just add into the pot more and more ingredients. I've been reading that bacteria and botulism is killed by boiling for a considerable time. I have 2 questions.
Can I keep the stock on the stove (without refrigeration or freezing) and boil it every morning?
Or is refrigeration and / or freezing necessary every day?
If you're gonna use it everyday, you can boil it and add some more stuff to it to keep the flavor. But if you're not gonna use it daily, then boiling it everyday may make the stock evaporate too fast and you won't have much left soon. We put our stock in small (500ml) bottles and freeze them, it's very handy. But of course, it's really up to you and the way you intended to use it.
Amazing tyvm!
If I want to make the Sichuan variety, do I just throw in some dried chili, Sichuan pepper and maybe a bit more cinnamon?
My version: spice part * dry szechuanese chili, green szechuanese peppercorn, sand ginger/galangal, chinese fennel seed, tsao ko, cardamom(white), star anise, chinese cinnamon, bay leaf, amomum, aged ginger, fresh ginger, scallion, cloves, licorice; color part* 'sugar color' or caramelized sugar(rose color).. For szechuanese version, u need considerable amount of chinese fennel seeds and white cardamom and not too heavy on the cinnamon else it d too overwhelming
Chuck a couple peeled boiled eggs in there. Won't disappoint!
How much is the end result
3.47 you call that a rapid boil?
😍😍😍
I have tried your recipe. I use brown sugar instead of slab sugar and turn out a bit too sweet.
You can add a bit more soy sauce next time you bring it to a boil, and make it to your taste. :)
just gonna say put pigeon in there like I'm not gonna notice.
Pigeon is pretty good. The breast meat is dense and ever so slightly tinged of game.
Never seen squab on a menu? It's pigeon - young domestic pigeon reared for eating. It's fairly popular in Britain, Europe, and very popular in China and other parts of Asia. She's not talking about the "rat with wings" feral city pigeons (which, incidentally are not nearly as dirty as people think). It used to be popular even in the US, but this has changed due to the reputation of feral city pigeons.
What is hippie tmc? Tcm?
TCM = Traditional Chinese Medicine. It's actually a pretty interesting topic that I'd be happy to ramble about, but I'll spare you :)
I wonder if you know why I can't seem to find goose meat in western countries when it's so ubiquitous in China?
Goose is difficult to raise - it's more expensive than duck here in China for a reason ;) If there was more of a demand for it in the West, I think supply would respond... but I think for a lot of American farmers it's probably just not worth the effort. Geese are large and fatty, and much more difficult to cook than chicken. Probably most importantly however, a large chunk of the American market seems averse to eating almost any meat besides chicken, turkey, beef, and the occasional pork product. This is a society where a good chunk of people refuse to eat thigh meat because it's "too gamey".
If many Americans can't even seem to warm up to duck or lamb, what hope does goose have in the Land of the Boneless Skinless Chicken Breast?
All of that said, there's certainly also a very large chunk of people that love flavorful meat in America/the West. But unfortunately, you'll generally have to either seek out pricey specialty shops, or get into hunting circles.
I need some more bog-standard in my life right now
น้ำพะโล้นี่เอง
Lo Han goo
Where can I purchase a bottle of that fine Soy Sauce I could not find anything on google Thanks
Dong Gu brand? Doesn't appear to be available online but I've seen it in Chinese supermarkets in the States. It's ok if you can't find it though, just make sure your soy sauce is a naturally fermented one (e.g. Kikkoman would likely be fine).
@@ChineseCookingDemystified no not that one, the ceramic bottle non-western available good shit. videos like this make me wonder if aloha shoyu is only a hawaiian thing
@@kalaoaflowerpower That ceramic bottle is not exported, unfortunately.
You might consider adding subtitles for Chinese terms. Your soy sauce discussion was interesting, but its hard to follow when u throw out allot of Chinese names in succession. Love your channel. I only recently found u and have watched several vids.
I know it's not exactly what you're asking for, but I put the script I use for narration as the closed captions. So if you click into the CCs they should be accurate (for this and all the vids since Lemon Chicken).
@@ChineseCookingDemystifiedActually thats exactly what I'm asking for. Thanks.
I don’t see a link for recipe? Would really appreciate one.
Yep, you caught the video early :) I post the written recipe at ~8:00 AM EST. I'll try to remember to message you when I post it, but either way it'll be in the description box at around that time.
Hey, link to the written recipe's here: www.reddit.com/r/Cooking/comments/be6phj/recipe_lo_shui_chinese_master_stock_%E5%B9%BF%E5%BC%8F%E5%8D%A4%E6%B0%B4/
6 star? Are you sure you don't mean 8 star?
Anyone know how the Teochew one would be different?
Color is lighter, the spices and some other ingredients in the stock is a bit different, it has more "seafood" components in it.
Can we see the chef!
Its very similar to teriyaki, or teriyaki is very similar to this.
what side dishes are traditionally served with this?
In an old school banquet, this would be served as a lengpan (cold dish to start the meal), so in some ways this is closer to a side dish! If you go to a restaurant that specializes in Lou Mei though (they're usually the sort that also have roast meats), you can have it along with rice and either blanched or fried veg.
Chinese Cooking Demystified ok cool. there’s actually a restaurant like that in a food court in boston. will try for sure
Chicken stock or any stock?
Chicken stock or chicken+pork stock. Check out the Chinese stocks 101 vid for info on how to make Chinese stock, a bit different than Western stock :)
I need some Asian friends....
Looks yummy thank you!
Pittsburgh pep, please find Me!!
I saw philly Chinatown or I could be wrong.
Yep! My family lives outside of Philly
Chinese Cooking Demystified I am moving to sub area soon. Why I always have a feeling that you living in China (especially Sichuan) since everything looks so authentic. (I'm Chinese btw)
Ah so we live in Shenzhen - Steph's from Guangzhou and I've been living here for the last eleven years. So that's why we generally focus on Cantonese and Sichuanese fare - Cantonese because Steph's family's Cantonese, and Sichuanese because honestly the best food you can eat in Shenzhen is Sichuanese (there's more Hunanese and Jiangxi people than Sichuanese here, but for whatever reason Hunan/Jiangxi restaurants generally aren't as good as the Sichuan stuff).
I go home to the USA every year over CNY (sometimes Christmas, if I can swing it). That footage was from our 'Chinese supermarket guide' - I wanted to show people what all was available at a Chinese supermarket in the USA. Honestly, pretty nice selection.
Chinese Cooking Demystified philly Chinatown has great selection and it's getting better and better each day. One suggestion of potential video series: Chinese daily dish for work. Simple dish goes with rice that works best for lunch.
That tongues looks . . . well like a tongue😶
Good luck finding these ingredients anywhere in Kentucky...😢
Just Googled it, a handful of Chinese/Vietnamese supermarkets in Louisville :) From my searches, I'd try the Viet Hoa supermarket first.
Don't forget to skim off the fat before freezing (it sets on top of the liquid when it's been cooled).
I actually just keep if it's not too oily. It forms a layer and protects the stock from the air.
Hey since you know chinese, try watch 大师的菜
Yeah, sometimes. Not exactly teaching now to cook but I'd like to watch their interviews~ Still learns a lot.
If those are two inch squares of tofu.... you are truly a tiny human being
Yeah, you're right, in hindsight those were probably three inches.
Philly X Shenzhen haha
Just noticed a totally inappropriate comment on the note section you kindly left us from some dude called tuber. From me to you. I didn’t know this was an English or Chinese language course, as far as I know it’s a cooking lesson who cares about pronunciation?? I don’t!
Point is these two go out their way to get some very interesting points across and take the time and trouble to try and sort out alternatives if we don’t live in China. Whoever you are, stick to what you know and keep your comments polite. They you left weren’t
Eh it's fine, I could see why they'd say that my pronunciation sucks. While I can certainly speak (Mandarin), it's heavily accented. Also, when I'm trying to say things within the context of the flow of an English language narration, tones can be off - often I choose to have the intonation follow the flow of the English sentence.
So while I didn't feel like responding to it, it certainly didn't ruin my day or anything :) Never gunna claim that I'm one of those folks that're awesome at languages and can speak immaculate Dashan-level Chinese... I'm not, and I'm comfortable with that
That’s fine, as long as you are. I’m no intimidating protector, it does rile me however when people can’t get by something such as pronunciation.
Your trying to teach us a recipe and someone starts criticising your language skills. It’s still bad manners to me but I’m more than willing to let it pass if you’re both not offended. Love in the Lord Jesus Christ, xxxxxxxxxxxxx