Thank you Mandy. Something that I was told at at cooking school years ago was that the layer of fat on top of a refrigerated stock helps to prevent spoiling. The logic is water and oil don't mix, and bacteria can grow in water because of the oxygen content, the fat layer seals off the boiled stock. Though you still need to use the stock with in a couple of days or freeze it. At which time you should probably remove the fat.
It doesn't matter if you freeze it because freezing by itself will help prevent spoiling.. at that point it's all about taste and doesn't matter to remove it sooner or later
Hello Mandy - I have a boiling liquid for ribs that is very similar to this and I made it first 7 years ago and it is still really delicious. It has developed an amazing depth of flavour that I previously did not know existed! Thank you for giving my boiling broth a name :)
Just love your channel! You inform people about Chinese cooking that we had no idea about. I also adore the way you give excellent measurements and substitution options when possible. You do a great job!
I really love the fact that you can explain how to make things in a way that even someone like me (who can't cook at all even my local foods I grew up with) understand how to cook it ...and feel quite confident that with your guidance can cook anything
Noticed this a while back but neglected to mention it ... thank you for adding the translation on screen with the spelling in Chinese. It helps me find items in the shop. Similarly, it would be interesting if you spent 1-2 additional seconds sounding out the pronunciation. If not, no complaints as your videos are already instructional.
Your timing is impeccable Ms. Mandy; I am headed to the Asian Grocery after my Doctor's appointment to get the materials for another batch of soy pickled eggs and this sounds even better! Thank you!
I had my own Mastersauce about 40 years ago and lost it moving from Germany to Colombia. I cannot tell you, how happy I am for having found a very similar recepy now. I will start it next week again and will continue to add flavours until I will stop cookig (am 73 years of age). A big THANK YOU MANDY for this one and all your other cooking videos which I have bee watching so far.
I eat out luo shui dishes before & it is so yummy... wanted to do it at home. Dried Mandarin peel will elevate the taste of meat & it is nutrition too. Thank You for sharing.
Thank you for this informative teaching! Listening to you teach is easy to follow especially when you include pictures. You have explained so many new things to me and I am very appreciative! Gale Flowers 🌸
Hi Mindy. Great video though I must admit I prefer to use Lo Shui Bag, but definitely will try !! I make a soy sauce brine for chicken and pork belly used as you described. The soy sauce is made with brown sugar cilantro and green onion also to impart a delicious flavor to either chicken wings, thighs or whole chicken which I use brine to braise. Afterwards I would same, store in half gallon mason jars (3) and refrigerator to cool so can skim out fat. Then reboil and refrigerate. My brine is three years old. Thank you for posting your recipe.
I've actually been thinking on how to make something like this for awhile. Thanks to your video and recipe, now I have a starting point. I can't wait to experiment and come up with my own version.
I'm going to make this. I'm good at labeling and checking expiring dates. I'm sure it taste great and expanding my culinary skills further at the same time has always been a success, only because you are an inspirational teacher. Thank you so much.
Fascinating! I am going to make this with the addition of dried orange peel. This is an aspect of Chinese cooking that I have been waiting for that I did not know I was waiting for. It feels like a sacred secret. Thank you.
I love flavor and foods. I watch about every place in the world and the different recipes. I don't have a single favorite but love love trying new flavors and foods. I enjoy watching you because you explain how to make such delicious flavors and foods. Even your street food favorites. 😊💕👍 Thank you 🙂😋
Lushui was made weekly at an Chinese restaurant I worked at when I was much younger. They used it in many dishes cooked. And they also keep the fat that raised to the top and it was used as well for some stir fried and other frying. I often had wonder how to make it but it is not published a lot. Like you said every family has their own version of Lushui 🙂 Thank You for sharing this I can not wait to make some.
That is incredible. You are just as incredible! I would be very interested in a brine for turkeys, as I brine mine and find it makes a world of difference.
We made some poached chicken wings using a version of this master brine and the flavours were delicious! The care tips are very useful as well, thank you for sharing the recipe with us, so much yummy!
Mandy, i have been watching and using your recipies for a long time. They are all perfect and remind me the tastes of China where I had that luck to live for more than a year. There is certain dish which I loved there but which I cannot find a proper recipe for. I would be more than glad if you find some time to record a video with recipe for 土豆女肉给炒饭. I ate it almost every day in 兰州拉面餐馆 in Shanghai. Thanks a wish you all best. Keep doing what you do!!
Wow I heard someone from a Chinese foodie channel talking about an extra rich broth that has been kept boiling for generations before rating a noodle soup restaurant and I thought, what???! No wonder the flavour is getting more komplex when time goes by. My freezer is not the biggest, but I will try to make some space.
This is a great episode. There is a tofu prepared in brine my local asian grocery store sells, now I finally know how it works. Thank you! What's the problem with tapwater? Too much minerals?
Can you give me a list of recipes that use the master sauce and those that use the salted eggs. Thanks. I am planning on making the soy sauce roasted duck soon. I'm waiting on an ingredient. I want to preserve the sauce to use with other recipes. I love your channel and the way you present recipes. I have made several and they are among my favorite asian dishes.
Huummmm Ms. Mandy, Did I miss what you use this sauce for? I have save this video, so I can watch it again. I hope you are doing well, and feeling well. I know every time I write a comment I say this... You are so cute! You are so kind to teach us all your Chinese cooking. If there is any American dishes you want to learn, reach out. Most American cooking is a combination of different ethnic foods. That is why Chinese Food, here has the American twist to it. Mexican food also it is called TexMex. Some American people seem to forget that the mixture of different races is what makes USA The USA. Thanks again for your sweet personality and your teachings.
Finally. I was hoping to learn more about this after first hearing about it in Chinese demystified channel. Question though, what goes well as condiments or other sides for lushui braised dish?
Could this brine be canned as many other western style soups & stocks are canned to remove the need to store in the freezer & refresh it (assuming of course one will bring it to a boil refresh it before using the first time after opening the jar)?
Wendy, love your videos!!! My daughter loves her wok! Do you make a “brown garlic sauce”. ? My favorite Asian restaurant served this as side for dipping. I have tried to replicate, but haven’t hit it spot on. It isn’t thick or sweet. Just curious! Can’t hurt to ask. The woman who ran the restaurant was from northern China.
Hi, I first time watched your great vedeos, It's so interested to learn real Chinese dishes! I want to know how to make 米線 soup, the one I like is not too spicy (酸辣粉？)
I'm surprised that the mason jar did not break when you froze it. Usually glass containers break because when the liquid freezes in the jar it expands.
Did I understand that correctly: You make this seasoning broth once. Then you cook something with it, and then fill the broth back into the glass and as often as you like?
There is a little more to it than that. Basically yes but you have to refresh the ingredients here and there to keep it balanced. You also have to boil it to eradicate the possibility of bacteria. That is how one is able to keep it for a long time. You may have to repeat/watch this video and others like it before you attempt it.
This is awesome! I can't wait to make it and use it in a recipe! Mandy, how do I make my own Doubianjiang? I am allergic to soy and to gluten, so I have to make a lot of sauces from scratch using substitutions. Thank you for yet another amazing recipe!
Hi, Mandy! Great content, as always. Love it! Would you recommend this sauce for cooking fish and other seafood? And if so, would you maintain a second batch for this since fish and seafood tend to infused a characteristic flavor tha may be overpowering to other meat if the sauce would be used later? Thank you!
Idealy, you should have different brine for different kinds of meat. For example, seafood should have it's own brine. beef, pork, and lamb should have one. Then vegetables and egg should have one. However, for home cooking, it is too much work to keep 3 batch of brine.
Hey I was watching one of your older vids, what type of pan would be suitable over a wok since I cannot afford one at the moment? A normal pan will work fine for the most part?
Thank you Mandy. Something that I was told at at cooking school years ago was that the layer of fat on top of a refrigerated stock helps to prevent spoiling. The logic is water and oil don't mix, and bacteria can grow in water because of the oxygen content, the fat layer seals off the boiled stock. Though you still need to use the stock with in a couple of days or freeze it. At which time you should probably remove the fat.
It doesn't matter if you freeze it because freezing by itself will help prevent spoiling.. at that point it's all about taste and doesn't matter to remove it sooner or later
Hello Mandy - I have a boiling liquid for ribs that is very similar to this and I made it first 7 years ago and it is still really delicious. It has developed an amazing depth of flavour that I previously did not know existed! Thank you for giving my boiling broth a name :)
Just love your channel! You inform people about Chinese cooking that we had no idea about. I also adore the way you give excellent measurements and substitution options when possible. You do a great job!
I really love the fact that you can explain how to make things in a way that even someone like me (who can't cook at all even my local foods I grew up with) understand how to cook it ...and feel quite confident that with your guidance can cook anything
Mandy, I appreciate your channel so much! Thank you for all of the effort you put into teaching us. 🙏❤️❤️
Noticed this a while back but neglected to mention it ... thank you for adding the translation on screen with the spelling in Chinese. It helps me find items in the shop.
Similarly, it would be interesting if you spent 1-2 additional seconds sounding out the pronunciation. If not, no complaints as your videos are already instructional.
I love 💞 your content. Thank you for sharing your knowledge!
thank you so much for making a standard recipe on this! This is my favorite way to make large quantity of meat
It kind of like an infinity jar for brining! Wow! very cool!
Started my day with this video. So informative and very educational.
God bless you Mandy
This video is great!
Thank you for the videos you publish.
...and I thought my sourdough levain was special ...now I can start a brine as well...I love learning from you Mandy..tysm...
Your timing is impeccable Ms. Mandy; I am headed to the Asian Grocery after my Doctor's appointment to get the materials for another batch of soy pickled eggs and this sounds even better! Thank you!
)))ll
L
Mindy. Mandy is a Barry Manilow song
@@rong9758 Mandy is a name. It’s the name of the cook as well. Don’t be rude.
Your English is getting to be very good! Thank you for the recipe!
Mandy you're so knowledgeable
And I love how you explain things for people that don't know alot about Chinese cooking ❤️
Thank you so much!
I had my own Mastersauce about 40 years ago and lost it moving from Germany to Colombia. I cannot tell you, how happy I am for having found a very similar recepy now. I will start it next week again and will continue to add flavours until I will stop cookig (am 73 years of age). A big THANK YOU MANDY for this one and all your other cooking videos which I have bee watching so far.
Continuity is very favorable yes. And between, through and among generations, fabulous. Bravo!
👋🇺🇲
I eat out luo shui dishes before & it is so yummy... wanted to do it at home. Dried Mandarin peel will elevate the taste of meat & it is nutrition too.
Thank You for sharing.
I haven't even watched the video yet and I am so excited!!! Thank you, thank you!!
Thank you for this informative teaching! Listening to you teach is easy to follow especially when you include pictures. You have explained so many new things to me and I am very appreciative! Gale Flowers 🌸
Hi Mindy. Great video though I must admit I prefer to use Lo Shui Bag, but definitely will try !! I make a soy sauce brine for chicken and pork belly used as you described. The soy sauce is made with brown sugar cilantro and green onion also to impart a delicious flavor to either chicken wings, thighs or whole chicken which I use brine to braise. Afterwards I would same, store in half gallon mason jars (3) and refrigerator to cool so can skim out fat. Then reboil and refrigerate. My brine is three years old. Thank you for posting your recipe.
This brine looks amazing! Can't wait to try making it!
Just made dumplings again last night thanks to your recipe. Can't wait to make this sauce!!!! Sounds delicious.
Your video really helps you make chinese cusine looks easy thank you!!!! That brine will be useful ❤️❤️❤️
Never heard of this sounds interesting, will you be doing some recipes showing how to use this Brine properly, thanks.
I've actually been thinking on how to make something like this for awhile. Thanks to your video and recipe, now I have a starting point. I can't wait to experiment and come up with my own version.
Great show thank you. Sauce looks great and I bet it smells great too. Thank you for sharing.
Love ur videos so much thank you for sharing all this beautiful recipes ❤️
You are truly a perpetual wealth of culinary knowledge! Thank you for sharing! ✨️🥂👍🏾✨️
Looking so interesting and yummy recipe friend.. must try this.. enjoyed til the endd.. thanks
I'm going to make this. I'm good at labeling and checking expiring dates.
I'm sure it taste great and expanding my culinary skills further at the same time has always been a success, only because you are an inspirational teacher. Thank you so much.
Thank You Mandy!
That is excellent sharing and good healthy diet, The way you prepared was excellent. A Big Like from a new friend
Fascinating! I am going to make this with the addition of dried orange peel. This is an aspect of Chinese cooking that I have been waiting for that I did not know I was waiting for. It feels like a sacred secret. Thank you.
Thank you for sharing! 😋😊
I love flavor and foods. I watch about every place in the world and the different recipes. I don't have a single favorite but love love trying new flavors and foods. I enjoy watching you because you explain how to make such delicious flavors and foods. Even your street food favorites. 😊💕👍 Thank you 🙂😋
Thank you. I can smell the good cooking.
Making this right now! Every recipe I've tried from your channel has been a massive hit in my family and with my coworkers
Thank you, dear Mandy...💗💗💗
Looks so delicious and beautiful recipe ….
Thanks for sharing …
Excellent recipe and excellent information thanks for sharing
Thanks for sharing this with us 👍🏻
This looks so delicious! I’m off to the Asian market! Love all of your recipes!❤️
Trish this is bill
Sooo fascinating!! I’m going to have to try this!
Lushui was made weekly at an Chinese restaurant I worked at when I was much younger. They used it in many dishes cooked. And they also keep the fat that raised to the top and it was used as well for some stir fried and other frying.
I often had wonder how to make it but it is not published a lot. Like you said every family has their own version of Lushui 🙂
Thank You for sharing this I can not wait to make some.
That is incredible. You are just as incredible! I would be very interested in a brine for turkeys, as I brine mine and find it makes a world of difference.
This one should be fantastic for turkey
@@lisacastano1064 It seems so, I was just curious if anyone had tried it.
@@xmozzazx I use a similar one for soy sauce chicken but I haven't tried it with turkey yet lol it's a pain to find a big enough pot.
Heirlooms.
Thank you Mandy for sharing even these unknown secrets of the chinese cuisine.
Great great channel!
My family love your recipes
Awesome, thank you Mandy for sharing this Chinese cooking secret and its recipe, appreciate this and your channel!
We made some poached chicken wings using a version of this master brine and the flavours were delicious! The care tips are very useful as well, thank you for sharing the recipe with us, so much yummy!
Thanks for sharing!
No danger of exploding glass or is the salt concentration too high for freezing?
Mandy, i have been watching and using your recipies for a long time. They are all perfect and remind me the tastes of China where I had that luck to live for more than a year. There is certain dish which I loved there but which I cannot find a proper recipe for. I would be more than glad if you find some time to record a video with recipe for 土豆女肉给炒饭. I ate it almost every day in 兰州拉面餐馆 in Shanghai. Thanks a wish you all best. Keep doing what you do!!
@@meticulouslyeliminatinghaters i was eating this for half a Year almost every day :D great dish
Thank you for sharing! I might lower the amount of Sichuan peppercorns for my own taste. I like the idea of braising vegetables and tofu with it!
Very interesting! Thanks Mandy❣️
Wow I heard someone from a Chinese foodie channel talking about an extra rich broth that has been kept boiling for generations before rating a noodle soup restaurant and I thought, what???! No wonder the flavour is getting more komplex when time goes by. My freezer is not the biggest, but I will try to make some space.
I love this!
Hello my Friend the Food looks good thank you much love ❤️
What kind of red dried chilies do you use? the sichuan variety?
I always learn something new from you! What an intriguing concept. Looking forward to giving this a go.
THANKS
Thank you Mandy will be making this brine. Really enjoy your channel. Love your explanation on your recipes. Again thank you. 🤙🏻
I really need to get myself some sichuan peppercorns
I guessing it's salty enough to not freeze solid. Liquids usually expand when frozen, and break the glass.
this is fascinating. thank you!!!
This is a great episode. There is a tofu prepared in brine my local asian grocery store sells, now I finally know how it works. Thank you! What's the problem with tapwater? Too much minerals?
is this the same as "head sauce" used for orange cuttlefish?
So interesting! Thank you x
Thank you for sharing ❤️😊
I use Madon Jars for canning. A cardinal rule is hot product in hot jar. Cool product cool jar. Please be careful you don't have thermo shock.
Can you give me a list of recipes that use the master sauce and those that use the salted eggs. Thanks. I am planning on making the soy sauce roasted duck soon. I'm waiting on an ingredient. I want to preserve the sauce to use with other recipes. I love your channel and the way you present recipes. I have made several and they are among my favorite asian dishes.
Huummmm Ms. Mandy, Did I miss what you use this sauce for? I have save this video, so I can watch it again. I hope you are doing well, and feeling well. I know every time I write a comment I say this... You are so cute! You are so kind to teach us all your Chinese cooking. If there is any American dishes you want to learn, reach out. Most American cooking is a combination of different ethnic foods. That is why Chinese Food, here has the American twist to it. Mexican food also it is called TexMex. Some American people seem to forget that the mixture of different races is what makes USA The USA. Thanks again for your sweet personality and your teachings.
Awesome! Can’t wait. Ash berries are so interesting.
Finally. I was hoping to learn more about this after first hearing about it in Chinese demystified channel.
Question though, what goes well as condiments or other sides for lushui braised dish?
will share that in the future soon.
Love the new hairstyle. Much more attractive.
I love your recipies! I feel and trust you. I'll try to make this at home.
Could this brine be canned as many other western style soups & stocks are canned to remove the need to store in the freezer & refresh it (assuming of course one will bring it to a boil refresh it before using the first time after opening the jar)?
no
Wendy, love your videos!!! My daughter loves her wok!
Do you make a “brown garlic sauce”. ? My favorite Asian restaurant served this as side for dipping. I have tried to replicate, but haven’t hit it spot on. It isn’t thick or sweet. Just curious! Can’t hurt to ask.
The woman who ran the restaurant was from northern China.
很棒的視頻，我非常喜歡它
Wow that's cool I'm so into this
Nice recipe .
Cud be used for all the soups , with noodles .
ThanQ.
Hi, I first time watched your great vedeos, It's so interested to learn real Chinese dishes!
I want to know how to make 米線 soup, the one I like is not too spicy (酸辣粉？)
I'm surprised that the mason jar did not break when you froze it. Usually glass containers break because when the liquid freezes in the jar it expands.
high salt sulotion will not break the jar
Wonderful recipe definitely I will try 🤩
Did I understand that correctly: You make this seasoning broth once. Then you cook something with it, and then fill the broth back into the glass and as often as you like?
There is a little more to it than that. Basically yes but you have to refresh the ingredients here and there to keep it balanced. You also have to boil it to eradicate the possibility of bacteria. That is how one is able to keep it for a long time. You may have to repeat/watch this video and others like it before you attempt it.
Thanks again for great video
Nice
interesting video ! Very nice
If I were to pressure Can the braising liquid and make it self stable, would I be required to re boule it every 2 months?
Nice video and thanks for sharing
Mandy, your growing-out side bangs are so pretty :)
That's wild.....Using the same sauce for -decades-?!
Would you let it go to room temp before you stick it in the fridge?
Awesome 😎
A perfect base for pork char siew.
Hi,
Storing it into a freezer with a mason jar would not break the glass?
This is awesome! I can't wait to make it and use it in a recipe!
Mandy, how do I make my own Doubianjiang? I am allergic to soy and to gluten, so I have to make a lot of sauces from scratch using substitutions. Thank you for yet another amazing recipe!
I would also love to know this. I have seen many videos but still can't figure out the timing and what spores are used etc.
The woks of life site has a recipe
@@elnini0 Works of Life?
Woks Of Life*
Yep
Hi, Mandy! Great content, as always. Love it!
Would you recommend this sauce for cooking fish and other seafood? And if so, would you maintain a second batch for this since fish and seafood tend to infused a characteristic flavor tha may be overpowering to other meat if the sauce would be used later?
Thank you!
Idealy, you should have different brine for different kinds of meat. For example, seafood should have it's own brine. beef, pork, and lamb should have one. Then vegetables and egg should have one. However, for home cooking, it is too much work to keep 3 batch of brine.
r u expecting? CONGRATS!
Is top round beef tender enough for beef stir fry meals.
Hey I was watching one of your older vids, what type of pan would be suitable over a wok since I cannot afford one at the moment? A normal pan will work fine for the most part?
a normal pan will work well.