Nice browning the meat to get the maillard effect. Other people do the par boil thing to remove impurities and flavor. Love the prayer bead tattoo so cool.
Your food video is beautifully presented, easy to follow and understand. i love your style of cooking , thank you and looking forward to see more of your shared food recipes. 👍🏽👍🏽👍🏽
Love the addition of tofu to recipe. I do a similar dish but substitute beef shanks (center cuts) for the beef chuck cubes. I just think it adds to the richness, especially the bone marrow. Thank you for sharing your recipe.
I like to add fried tofu puffs as well, along with that for other textures I add lotus roots and wood ear. Put whatever you like. After all, you are eating it!
we soak out radish to get rid of some of the bitterness. I also add carrots which I dont think is traditional but the carrots become sweet when cooked and go well with the rest of the dish. Try it next time I promise you that you will love it
A yummy cozy recipe! Something that’s excites me to attempt to prepare. Thanks Nancy! P.s long time no chat! I’ve been watching but usually while settling down to sleep, too exhausted to respond with clarity ☺️ but always enjoy your videos!
larry, thanks, it's great to hear from you, hope all is going well! give this beef stew a try, it's not that complicated with minimal prep and an extended cook time. it's worth the wait. have a happy thanksgiving!
that looks really great. i like gelatinous meats, but never thought about tendons themselves............totally different question. is your tattoo prayer beads?
Video way too long- sort of boring and lacking in technique and flavor- also, cover that hideous tattoo on your arm- very distracting in the beginning of the video.
For me, I 👍your channel because you explain so clearly every step of the way and I can follow through. Your home-style of cooking is the best.
It looks salivating! Yummy❤
She us really good in explain and showing what ingredients and steps of cooking.
thank you
I always refer to this Cantonese beef stew . It’s the Best recipe
Thanks for sharing your recipe of Cantonese Beef Stew. Can’t wait to try
So much time, efforts and food ingredients to create this dish ! I am sure it is super delicious !! Thank you for sharing.
Nice browning the meat to get the maillard effect. Other people do the par boil thing to remove impurities and flavor. Love the prayer bead tattoo so cool.
I love the idea of using pie pans like that.
Good cooking teacher
Hi Nancy! My mom made this recipe without tendons and it was still was pretty good! Thank you for sharing your recipe!
Ooh....its frosty cold up here in the pacific northwest this morning. I want this beef stew right NOW!!! Thanks so much Nancy.
thanks, redhousepress! it's such a comforting meal
So delicious! Thank you for the video and making it easy.
Your food video is beautifully presented, easy to follow and understand. i love your style of cooking , thank you and looking forward to see more of your shared food recipes. 👍🏽👍🏽👍🏽
maria, thanks for the positive feedback. happy cooking
Love the addition of tofu to recipe. I do a similar dish but substitute beef shanks (center cuts) for the beef chuck cubes. I just think it adds to the richness, especially the bone marrow.
Thank you for sharing your recipe.
thanks, burt! beef shanks are great too! have a happy thanksgiving!
Very informative ! Thank you for making these
Looks yummy!
Hi Nancy! Love this!
Funny, when I saw the name of the channel, I thought, "Hey, Helen should have named this channel" and of course, the YU Family rocks!
Just happened upon your channel. Love your cooking techniques. Well demonstrated, well explained.
Beef tendon stew with daicon, love ❤️ it Looks sooo delicious 😋 lets support our passion for cooking,subscribed already 💕💕💕💕
We love eating tendons in Nigeria! Yum!
Took many hours to prepare and cook im already hungry
This is a must try. Like how you used up the leftover tofu. No wasting there. This is a must try recipe. Looks delicious!
I like to add fried tofu puffs as well, along with that for other textures I add lotus roots and wood ear. Put whatever you like. After all, you are eating it!
I love your channel ❤️❤️❤️
My salivary glands are totally activated by the end.
we soak out radish to get rid of some of the bitterness. I also add carrots which I dont think is traditional but the carrots become sweet when cooked and go well with the rest of the dish. Try it next time I promise you that you will love it
thanks for the suggestion, will try it out next time around
A yummy cozy recipe! Something that’s excites me to attempt to prepare. Thanks Nancy! P.s long time no chat! I’ve been watching but usually while settling down to sleep, too exhausted to respond with clarity ☺️ but always enjoy your videos!
larry, thanks, it's great to hear from you, hope all is going well! give this beef stew a try, it's not that complicated with minimal prep and an extended cook time. it's worth the wait. have a happy thanksgiving!
Good day! Mam can i combined the chee hou and hoisin sauce ?
I will try to cook today
Good job.. idol.. new friend
Thanks!😘 Thanh kyêu!
Hi Nancy - Thanks so much for sharing this great recipe. I learned a great deal
that looks really great. i like gelatinous meats, but never thought about tendons themselves............totally different question. is your tattoo prayer beads?
faith, yes it's prayer beads. have a happy thanksgiving!
@@YuCanCook thanks Nancy, You too!
Yummy!
Nice recipes but need to take 3 hrs before finish
i want to make this. i have never heard of beef tendons
Your tattoo is very interesting
Lucky dog
Video way too long- sort of boring and lacking in technique and flavor- also, cover that hideous tattoo on your arm- very distracting in the beginning of the video.
i hope you can shorten the video , thanks