Spicy smashed potatoes inside of an omelet.
ฝัง
- เผยแพร่เมื่อ 27 มิ.ย. 2024
- Guizhou Egg Wrapped Potato! Originally from outside of Zunyi, this is an absolutely classic street snack all around Guizhou - in this video, we attempt to mimic our favorite vendor in Guiyang.
0:00 - What are Egg Wrapped Potatoes?
1:17 - Components, Guizhou Version
3:39 - Components, Western Supermarket Version
4:21 - The Dry Seasoning
5:03 - The Wet Seasoning
5:57 - Equipment, Guizhou Version
6:13 - Frying the Guizhou Version
7:19 - Frying the Western Supermarket Version
8:18 - Wrapping in Egg
9:18 - Steph tastes the Western Supermarket Version for the first time
Video of the woman on the street in Guiyang is over here just in case you got lost along the way :)
• Learning Egg Wrapped P...
INGREDIENTS
Note that I won't be separating out the two versions, as they're quite similar except for a couple components:
* Sweet potato noodles (红薯粉条), optional,15g
* Rice noodles (干河粉), 15g OR 30g if cutting out the sweet potato noodles
* Potato, 275g. About two small or one medium potato
* Cooked rice, 3 tbsp. Or about 2 tbsp uncooked
* Hot dog, optional, ~70g. You can also swap for Spam or just skip this.
* Napa cabbage (白菜) OR cabbage (包菜), 50g
* Pickled daikon (酸萝卜/脆萝卜/腌萝卜/寿司萝卜) OR gherkin, 20g
* Yuxingcao (鱼腥草) OR cilantro root OR cilantro, 15g
* Scallion, 15g
* For the dry seasoning: Chili powder/cayenne pepper (辣椒面), 1/2 tbsp; salt, 1/2 tsp; MSG (味精), 1/2 tsp; sugar, 1/4 tsp; five spice powder (五香粉), 1/4 tsp
* For the wet seasoning: Miso (preferably red) OR tumaijiang (土麦酱) OR your fermented paste of choice, 1 tbsp; salt, 1/2 tsp; Sichuan peppercorn powder (花椒面), 1/2 tsp; water, 1/4 cup
* Eggs, 3 (~1.5 for each serving)
All quantities are assuming two servings, but this'll yield you some extra wet seasoning (about double what you need) - having a super small quantity can be a touch challenging to fry. Reserve the extra for the next time you want to whip up some omupotato.
PROCESS
To prep:
Soak the 15g rice noodles (30g if not using sweet potato noodles) in cold water and the 15g sweet potato noodles in hot water, 4-12 hours each. Optionally dice each one.
Peel the potato, nuke - covered - on medium high for 12 minutes until soft.
If making the rice from scratch (leftovers are the easiest): Rinse that 2 tbsp rice, then fill it up with water up to your first knuckle. Cover with a plate, and it's also a good idea to put the rice bowl inside of a larger bowl as for this rice quantity it has a tendency to spill. Nuke on medium for 15 minutes.
Chop the hotdog. Julienne the cabbage (also remove any hard cores, if using cabbage-cabbage). Mince the pickles. Slice the yuxingcao/cilantro. Slice the scallions. Mix the dry seasoning.
To make the wet seasoning, fry the 1 tbsp of miso/fermented paste of choice in with a touch of oil (~1 tsp) until fragrant, ~1 minute. Add in the 1/2 tsp salt and the 1/2 tsp Sichuan peppercorn, give it a quick mix, then add in the 1/4 cup water. Bring to a rapid boil, then reserve.
Crack three eggs, beat thorough until no stray strands of egg white remain.
To go the flat top/griddle scraper route, check out 6:14 in the video. Use a couple tablespoons of oil here. The basic idea is that you'll do the optional hot dogs first, then add all the starches and the cabbage. After that, you'll do the bulk of your chopping, until it's nice and evenly combined, and starting to look a bit like a chunky mashed potato. Then you add in the seasoning, the pickles, and the hotdog.
To go the frying route, check out 7:20 in the video. You can use pretty much any vessel you have, so long as it's carbon steel or cast iron. A non-stick would work in a pinch but would not develop the fond (which gives this a lot of depth), and a stainless steel would be overly... sticky. Add only the smallest smear of oil at first - you can always add more if things are getting a little too sticky on you. Go in the same order as the previous version, but when adding the potatoes do try to sort of mimic that chopping motion.
For the egg, check out 8:18. Heat a pan over a high flame with a thin layer of oil, until the oil can bubble around a pair of chopsticks. Add in the egg, swirl, shut off the heat, and cover for one minute. Slide the omelet over to a chopping board, add in roughly half of your filling, and roll it like a burrito.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - แนวปฏิบัติและการใช้ชีวิต
Hey guys, a few notes:
1. Regarding the seasoning, if you find yourself making this a bunch, I definitely would recommend going the whole nine yards and doing the proper mix sometime, because it *is* awesome: th-cam.com/video/LNem5vJ5K2U/w-d-xo.html . Astute observers will notice that in the Guizhou version, I used some of this homemade stuff, it’s just too good…
2. Recently, on a whim I ended up picking up a bottle of imported cayenne pepper powder (like, actual western style cayenne) and tasting them side by side, I was actually surprised at the difference between that and Chinese chili powders. Cayenne is less fragrant, and a good bit more spicy. It can definitely work in a pinch, but depending on your heat tolerance you *may* want to adjust the quantity downward. Another route you can go would be to mix half cayenne, half Korean chili powder (gochugaru), which I think would hit a similar place as Chinese chili powders (though many Chinese chili powders are made from toasted chilis, not sure about Korean).
3. Note that all of those quantities there are assuming two servings (i.e. two omelets), except the liquid seasoning which’s good for four. Was just one of those things that’s a bit awkward to fry a super small quantity of.
4. The first time I fried this up with gherkin, I was like, “oh, this is awesome, I might actually *prefer* it to pickled Daikon!”, but the more I ate it, the more I realized that the gherkin really had the tendency to dominate the dish in the way the pickled daikon did not. So after mulling on it… I think it’s on ok-in-a-pinch sort of thing, but for a more proper Guizhou flavor I would suggest finding some pickled daikon. Even the Japanese sort meant for sushi would work fine.
5. Of course, alternatively, you could also just… lean in to that flavor. After Steph said that it reminded her of hamburgers, I decided to whip one up with bacon, minced beef, and cheese inside of the omelet. It was definitely pretty tasty, though Steph’s “Pad Thai flavor” version was undeniably the star of that dinner…
6. So yeah, if getting creative… I’d keep the potato, the rice, and the rice noodles. Potentially the liquid seasoning too, unless you got some better ideas.
That’s all I can think of for now, might edit a few more in a bit.
Edit: Apparently it was just confusing terminology. That's cleared up below.
Original post:
Most mixes that are sold as "chili powder" even here in the US are only (at most) 1/10th cayenne pepper powder. I don't think you should use straight cayenne pepper as a substitute for it. That would be way too spicy and lose a fair amount of the other flavors.
(paprika, cumin, onion, garlic and oregano being the other common ingredients)
@@1stAshaMan So yeah! When I refer to "chili powder" on this channel, I'm always referring to chili powder in an international context - i.e. chili peppers ground up into a powder. The seasoned "chili powder" blends that're sold at supermarkets in the States are pretty local to the US & Tex Mex cuisine and such :)
Perhaps I should use the term "powdered chili" to avoid confusion, but I feel like it'd be simpler for American recipe writers to simply specify if they want one of those 'chili powder blends'?
In any event, I'm sure this would also be good with some of that American-style chili powder too...
@@ChineseCookingDemystified Maybe a mix of cayenne and paprika would be a better substitute then. Both and just ground chili peppers without any additives but paprika is much more mild.
The term "Chili Powder" is likely to be confusing for anyone living here in the US since that mix is very common all over. I think saying "powdered chili" or "ground chili" would clear that up.
Korean pepper powder isnt from toasted chilis- its made from sun-dried fresh chilis! I think korean pepper powder definitely tastes more acidic than chinese pepper powder😊
Concerning the Guizhou sweet wheat paste, is northern sweet wheat paste an unsuitable substitute? I got myself a tub of that stuff on Amazon that's been sitting in the fridge, and I like to use it where I can.
just a heads up that in UK supermarkets, napa cabbage is often called "chinese leaf" and is in with the salad stuff
Life saver
“Oy m8 wats dis ‘ere?”
“Mus be some koinda chinese leaf innit bruv”
Hey Guys, thanks for the insight. The 'Western Supermarket'-friendly version is, swapping rice and noodles for onions, pretty much the same as a traditional German "Bauernfrühstück" (peasants breakfast). I guess I will fry me some yummy omlette now. Cheers ;)
the whole ommelet with fried potato stuff goes in the same direction as a bauernfrühstück, but its still a far way texture and flavour wise
every time the dog paws at Steph's arm is my favorite.
I think in the q&a people were saying Steph was petting the dog too hard, but I like to think that this was proof that the petting was consensual lol
The editing on this one is some of the best you've put out on this channel. The "pause and write down these ingredients" is a neat addition.
Will definitely come back later to review the description and pinned comment for more instructions on this.
Just a note on the napa, it's pretty widely available in supermarkets here in the states (at least around me, but I'm in no food desert) but it's almost always overpriced -- i see 2-3$/pound pretty often. Asian markets always carry it for stupid cheap though, and if you don't have one, Target of all places carries it at 99c/pound!
I'm a simple man, I see a new Chinese Cooking Demystified, I hit that like button
Haven't even heard of this before, but it sounds like a good idea to just wrap some extra meaty potato hash in egg instead of the usual sunny side up business...
Hah! I have been making this for the longest time for breakfast for the boyfriend and me - atleast thrice a week. We eat roti or parathas three out of 7 nights and most often then not, the aloo ki subzi (potato stirfry) of some kind is leftover for the morning, and this is the easiest thing to make when I'm barely awake.
Albeit, mine is a very bengali representation - mustard oil to fry the whole schbang, leftover potato mashed with any vegetable from the crisper, bit of bacon and a whole lot of onions, sometime, I will finely chop up the leftover paratha or roti and mix them in (replaces the rice or noodles very well here) and stuff the omlette. Out in under 10mins start to finish, nice hot coffee and a heavy breakfast done.
So happy to see what I have been "putting together" for breakfast is an actual meal!
Thanks you both!
This is like an inside out Tortilla Española... AND I LOVE THE IDEA! It reminds me of Omu Rice with ingredients near to me, thanks all the tutorials and ideas Demystified :)
This looks amazing, giving me breakfast burrito vibes.
I was just thinking about adding chorizo
@@Snurple02 right??? a 'mexican' version of this could be so good
The whole world needs breakfast burritos.
I was just thinkig that I'd do the same recipe, but put it in a tortilla, just because I'm lazy and like to eat things with my hands.
@@nicolasguerin4678 guizhou burrito!
Just like dumplings vary from culture to culture, this seems like a cousin to the Japanese omurice.
Rather than just having the omlet as blanket, you guys just use it as a sleeping bag. :)
Which is just the Japanese way of making an omelet. The name omurice is just how they write omelet.
As a Swiss, I am blown away by the complexity and ingeniuity of all these Chinese dishes. We have a few molten cheese dishes and a few sausages or so. Which are delicious, but it's amazing to see how different food cultures are!
Like other said, this is giving me real breakfast burrito vibes. I never thought about adding leftover rice to my breakfast burrito, but now this is got me inspired.
Dying to try this with a classic samosa filling as well. Love this recipe!
Oh god the "ding ding ding" on the Hard to Source Ingredient of the Day just caught me off guard hahaha. Anyway, great video as always!
Love that her dog calls here nearly in every video with his/her paw midway through her explaination. Probably... "Mom..may I try some too?"
Cooked this today, and it was absolutely amazing. Something about the flavour profile reminded me a lot of Vietnamese food - I guess the combo of coriander, daikon and five-spice - and I can imagine this would also be delicious in a bánh mì
I love the tasting at the end when your dog is like HI HI HELLO IM HERE TOO
Thank you for giving credit to your fav. It gives a travel tip and connects the food more to the people than a isolated recipe. And a video of them working to boot? Beautiful. Thank u!
OMG my hometown! Missed all the street food so much! You guys are amazing
This channel has really become one of my comfort foods of youtube haha. Love content that I can really sink my teeth into, so much indepth info to soak up!
Thanks for your hard work guys.
If you don't have "griddle scrapers" just go to the hardware store and get a couple 3" putty knives! Wash before using, of course.
This is so great and I love the way you present the ingredients and substitutions - you all are masters of your craft
really appreciate the western supermarket version-- glad to see the effort to make some of these mouthwatering dishes more accessible!!
I love the new animations and listing of ingredients!
Great job capturing the spirit of the dish
Great advice. Love this channel
I love this channel soo much. You gusy reignited my passion for cooking and i get to eat the most delicious, selfmade dishes ever! Thank you sooo much ! (:
Your dishes always look extremely appetizing! 🖤
Great video as always
Oh my god I need to make this right now. It's stuff like this why I watch this channel.
Chris, the way you said "chop chop chop" was just too adorable!
This is such a great channel!
It's so neat to see the street food in your area. I also really liked your street 'freestyle fries' video from last time.
Reminds me of a classic German dish "Bauernfrühstück" (farmers breakfast) fried potatoes with bacon, onion and gherkins wrapped in an omelet.
Brilliant!
Love the doggo pawing at the end
You guys are great, always bringing fun, and interesting recipes. You also make me appreciate how lucky I am to have two excellent Asian markets in my town, I almost never have trouble sourcing ingredients. ✌️❤️
love the new graphics! Much easier to follow for actual cooking
God I love this channel
I want y'all to publish a physical cookbook. I would kickstart it in a hurry, even with no new content not from TH-cam, just to have a handier format for all this content in my kitchen.
Absolutely ingenious idea, how come I never thought about it before?
This looks so freaking good
It looks really delicious
Nothing about this could possibly be bad - fried potatoes and stuff inside an egg? What _could_ be bad???
Love your puppy!
Lol’d at cabbage cabbage - keep up the good work guys!
Ah yes, the mandatory hard to source ingredient of the day. We meet again, my mortal enemy.
This is basically a Chinese version of bubble and squeak, wrapped in an omelette, love it
I wuv the puppy. So nice…. 💟💜
Mmm very yummy. Nice recipe 👍 good 👍
Can't wait to make this weekend
I love the take of "make it your own". While I'm all for authentic food, sometimes the need for authenticity can edge into elitism.
Also, I've never had sweet potato noodles, what are they like?
While I agree that authenticity isn't necessarily the be-all-end-all all the time, often I feel that some people on TH-cam/blogs use "authenticity isn't real anyway" line as an excuse to cover lack of knowledge/work researching. I think as someone *teaching* a dish, you have a responsibility to at least communicate what the dish commonly is/is made up of.
But if you're *cooking* a dish? Have fun, play around, get creative - that's half the fun of cooking, after all. It's a distinction I don't think people make enough.
As for sweet potato noodles, they're super chewy :)
Sweet potato noodles are lovely. You may find it at an Asian grocer as the Korean "Japchae"
Looks so tasty wow
Maybe this was addressed by you or someone else already, but this problem with this is that you're fully cooking the egg before wrapping it. You need to throw in the filling immediately after it's spread out on the pan and still undercooked then the filling will adhere to it, making a much more cohesive texture. What you've done is essentially made a wrap from egg, in which case you could just make the dish into a wrap/burrito with a tortilla and it would be better.
I can’t help but think I’m looking at a diner flat top omelet filled with corned beef hash. (Not that that’s a bad thing!)
This sounds delicious
Yayyyy! Thanks for tip on nuked rice.
Love all these guizhou dishes
Insanely creative! Idk about the gurkin but yeah, I understand why you say it tastes like hamburger. To me this is like a Chinese hashbrown wrapped in an egg burrito! Will give it a go for breakfast. For spices I'll mix some black and green cardamom, star anis, cumin, caraway, cinnamon bark, fennel seed, nutmeg salt and pepper - hoping that'll give it that allspice-asian-streetfood-taste I'm hoping for!
3:10 Vietnamese here. It's "Giấp cá" or "Diếp cá" (literally, "fish leaf"). We eat the leaves, not the roots, so it's also pretty hard to source the roots, unless you know someone who grows it.
With a cast iron pan and that amount of mixed egg - add water with the mix. Hot pan. Lightly oiled. Then add mixed egg with a light splash of water.
Couldn't sleep, watched this video (love the channel--come for the food, stay for the dog!). My wife woke up, heard the video, and asked, "Why is Ben Shapiro doing a cooking show?" :D :D :D I never recognized the similarity in voice until she said that! Thanks for the tutorial!
Hard To Source Ingredient Of The Day is a channel meme I can get behind
That 14 inch cast iron is a beautiful piece of cookware! I can’t help but think about making a cast iron pizza or an okonomayaki on something like that!
This looks so good. I’m sure I can veganize this.
I cannot imagine the back and forth trips you guys have to take to know this - great work as always!
There's always a million vendors and you need to know the locals (or dian ping app I guess, been out for too long) to pick the right ones, so I'm curious about your process on this.
So when traveling we obviously do the rounds on Dianping and such, but for street food often it's a bit of a matter of luck. For Guiyang, it's super handy just how compact the downtown is, so you can honestly just do the rounds, eat around, let your eye get caught by what looks good. The vendor in this video we just stumbled on - I was happy to learn later (when prepping this video actually) that they also have a good number of Dianpings too.
I guess the TL;DR of our traveling strategy is (1) do a bunch of research beforehand, look extensively around WeChat subscription accounts (vloggers on Bilibili can also be a nice resource) (2) putz around Dianping - luckily the Dianping front page algorithm actually have a nice sense of the stuff we like and (3) grab a pack of Huanghelous, maybe a Tsingtao/Snow for the road, and walk, walk, walk.
There's a ton of good food around this country though... so long as you get out of the first tier a bit, it's super easy to find tasty stuff
@@ChineseCookingDemystified thanks for the reply Chris! You guys certainly are intuitive about this. I did find that it's harder to find good and unique places last time I was there, it's become more corporate and franchised. Take 香酥鸭 (not sure if you guys are interested in replicating this one) for example, it used to be just a small dingy shop in old downtown, but now it's everywhere in Guiyang with fancy marketing n branding. I'm kinda out of touch with it but I appreciate you guys documenting the street food in Guiyang while they are still street food!
All your talk about the sound of the grill scrapers chopping along makes me miss the sound of guys in a lunch cart in Philadelphia making cheesesteaks so bad
Boatload of carbs wrapped in egg?
HELL YEAH COUNT ME IN
Online plant stores or boutique garden shops are probably going to be the best source for yú xīng cǎo -- either in seed or young plant form. And if it's a beloved taste then it's worth just growing it yourself and yanking a plant from the tub when you need it.
Edit: same deal with cilantro root, although the local bodega should have root on cilantro. Dump some seeds in a dirt tub in the shade, water it whenever, and yank a plant when you need cilantro root. Bonus: letting it got to seed yields the freshest coriander seed you will ever experience.
Made this for the family, delicious! There was a good amount of filling left so we all had seconds lol
A lot of farmers do sell their cilantros with root. If you have a local farmers market it’s worth checking out.
oh, those alternate versions look amazing, too. is that a calamansi next to the "pad thai" flavor? I'm jealous of all this food, but especially that elusive citrus right now! thanks for sharing this and the vendor's version as well.
Ha, yeah, Calamansis and Chinese Chives :) The "Pad Thai" one used Pailin's 'Pad Thai sauce' from her quick Pad Thai recipe, pounded peanuts, smoked dou gan, and beansprouts. Was tasty.
Im a try to cook it it seems like a good food to make
This looks like another perfect use for my "Mongolian" grill, thanks for the recipe.
Doggo says: "Stop just talking about food. Give me some."
If I was making this for the grandkids, which I could definitely see me doing, I’d probably wrap it again using a warmed flour tortilla. They’d want to hold it like a burrito and the flour tortilla would sturdy it up.
Ah, watching this video hot off the griddle! Just like the 蛋包洋芋 😅
Great bit of Chinese street food, but THANKS for the alternative versions. This is one of those situations where the authentic version isn't exactly what you want to copy. Every place I ever had this in China seemed to use those horrific, individually-wrapped, shelf-stable, mushy mystery-meat sorta-hotdog thingies. (One of the few things I have absolutely no nostalgic yearnings for.) That is something that NO Westerner wants any part of.
I'd love to try this using ramen and ramen seasoning as starch and seasoning powder :9
by the way, yes, it is still called fond even if it is just starch, it still tastes quite good
Man, This is something I wanna do, I love me some Omelet right about now.
I made this tonight (subbing subbing the daikon for sauerkraut and some Japanese pickled ginger) and it was INCREDIBLE. My boyfriend is a huge omurice fan and also a huge mashed potatoes fan. This was a slam dunk for us :)
"Mom."
"Mom."
"Mommy."
"Hey,Mom!"
"Mommy!"
"I still didn't get anything!"
Love that dog.
2:56 almost made me spit out my coffee. that hasn't happened to me in years LMFAO i was fighting for my life.
I might not try this, but right now I'm suddenly keen to experiment with adding smashed potatoes to fried rice. That actually sounds pretty good
I had some Indian dal and rice today. The rice had small cubes of potato added. It was a highlight of the meal.
Try wrapping the fried rice in the omelet .
@@lisacastano1064 Not really looking to replicate this dish actually. :) I quite like how the egg coats individual grains in fried rice, or the lazy version with chunks of fried egg omelette mixed in with the fried rice.
@@TF_NowWithExtraCharacters lol my lazy version is the omelet wrapped fried rice or an over easy egg on the rice .
Just a warning, when I tried the microwave rice trick, about 10 mins with the rice in the microwave, I started to smell a burnt smell and found that the bowl and the cover that the rice is in covered in black and the rice turned into a big cruchy ball of black. I guess make sure your microwave is on medium with I forgot to do. Idk if using japanese rice instead of jasmine also contributed but I wanted to put this out there to save your bowls and nose (it smells in here now)
Chinese Hash!😄
In 1960s Downtown Toronto you could go to the old Jewish market (Kensington) and get hash (leftover potatoes fried with stuff on hand) and eggs for breakfast. (The hash has eerily similar ingredients to your filling). By the 80s, the Jews moved out, the Chinese moved in and it became known as Chinatown. What an interesting fusion, albeit, not in Toronto!
This reminds me of street food vendors selling breakfast outside the gates of Sanmen nuclear plant in Sanmen, Zhejiang. Sooo delicious!!!!
that's a very specific location, lol
I know it's been said before but fish leaf is fairly common in American and European gardens
It's an egg wrapped hash burrito. Looks fantastic.
I'm just thinking what some chorizo could do here...
Your dog is soooooooooo cute, I know that he isn't the point of this channel but I would love to see a video all about him lol. Love from Montreal
Chinese have such great and fun street food
I had a dwarf Schnauzer before, he looked so much like yours!!
Um, Mom, can I taste? See how good I am being? Mom? Need a snack now please!
Makes one wonder what was done before potatoes. I'm not one to stand on "tradition" but it is still interesting to think about.
What separates a griddle scraper from a paint scraper? Other than what it's been used on in the past.
豎起👍大拇指 我非常喜歡你的視頻
Why is the starch from the rice used here?