Відео

PERHAPS USING COMPRESSED AIR LIKE IN PEKING DUCK TO SEPARATE THE SKIN??

A GOOD VIDEO BUT PLEASE GET YOURSELF A CLIPON MIC AS IT'S VERY HARD TO HEAR WHAT YOU SAY!!

Wow from TANGA Tanzania I love all ur A2Z speaking explained recipe especially on vegetables cookings that incredible!! Supper one.

Thankyou!

Thanks 👍

'Promo sm'

Should I stir fry my pre cooked refrigerated beef steak separately from the large bok choy. Can I add green onion?

For the first time I saw the recipe appear to be fine

This is really cool recipe

Hello, good morning. Just wanted to send you a tremendous thank you for this recipe. I made this last night just like your recipe and it was probably the best asian recipe that I have made, ever. The combination of the fungus and mushrooms with the awesome beancurd was perfect. The seasoning was just right and I have a bit left over and I may just finish this off for breakfast this morning, yes. Now I have to go thru all of your recipes, because if they are all this great, I will have to open a restaurant. Heheee. Thanks for this I appreciate you a lot!

What sort of spoon quantities are used or are we supposed. It is unclear

Why does some recipes call for steaming before frying? What is the purpose?

Looks delicious 😋

Seems like a simple buy delicious dish. Thank you for sharing.

Love it.

Thnx yummy 👍🏻👍🏻

Winner recipe for sure, look forward trying it next time I get asparagus!

Please download the recipe and read more about this stir-fried asparagus with beef on my foot blog tasteasianfood.com/beef-asparagus-stir-fry/

As a beginner trying out this recipe, how much time does it take before the shallots turn brown?

I'm really glad I found this video. I took out porkchops to BBQ but its too cold out. My husband's Malaysian and i love easy traditional Chinese food! So now I'm making pan fried crispy pork chops!!!! Thank you!!! ( we literally have all these ingredients on hand always) lol❤

when pouring the batter into the pan, you say 100 gm. Do you actually weigh it?

Looks delicious. I always love your recipes. From California Cat 🐈

I love your approach to cooking , simple and appropriate. I would like to know in what proportions you have put garlic , onions and chillies : weight wise?

Mouthwatering and delicious!

Please download the recipe and read about the Chinese tofu with minced chicken on my food blog tasteasianfood.com/minced-chicken-and-tofu/

How about egg foo yung and pad Thai peanut sauce Also pepper chicken that is nothing but chicken and pepper Ina sauce. I can’t find one without huge amt of other ingredients, which I don’t like

Thank you for sharing your recipe 😁❤

Ok After playing around with diff temps, I have found for me that making the balls quite small definitely helps to fry them faster and I start around 300 or a bit more and then follow the remaining instructions u gave. 325 is sweet spot but I can’t get them to properly cook without making little balls and then quicker frying. I really appreciate u making this video bec I absolutely adore these things. The sweetness wo overpowering, the sesame flavor and the chewy inside while crispy outside r just up my flavor alley!!❤❤❤❤❤

Great recipe

I love all your recipes! Quick question does oyster sauce need to be refrigerated?

Could Sake eventually also be substituted by Chinese cooking wine?

Are you not damaging your pan using steel chop sticks?

Was reading a novel where the main character ate some potato stir-fry and the author described it so deliciously that I had to look up some recipes. Sounds and seems like an amazing dish, I'll try to get my hands on the ingredients and make some at home.

I like so much your food

I like so much your food

I like os mach your food

Nice...thank you for sharing...making today

Please download the recipe and read more about teriyaki steak on my food blog tasteasianfood.com/teriyaki-steak/

Very well explained. I just subscribed, thanks

I wonder why you add sugar and salt which are already contained in high quantity in all those sauces Like soja and oyster which are coming out of industrial production 😢😢😢

I really wish Android phones still come in this size, just with bigger screen...

Thank you I love Chinese food my favorite

Thank you. Gracias

Sedapnya❤

Thank you. Gracias

Glad I found your channel

That looks so good. But I have to say I’ve never heard of or seen dark and light soy sauce.

All looks good! But 'over high heat', well he has a mini-jet engine under the wok! Difficult to reproduce that heat with a regular gas range. :(

Kung Poa is delicious 🦐

Thanks a lot. It is really nice