Here's the trick for the vegetables. You fry your spicy veggies first. Onions, garlic, hot peppers, pepper flakes, etc. Then, you do your meat. Finally you put the rest of your veggies in and add soy, hoisin, oyster, and what ever sauce turns you on. Add 1/2 - 3/4 cups of cold water in and cover. The steam will build up inside the cover. When the steam starts puffing out around the cover, the veggies are done. Add in you corn starch or tapioca starch slurry in until it thicken and gets to a darker colour. You are done. This makes crunchy veggies just like good old Andy Chan used to make. Andy was a Chinese chef and a friend of my father. He thought me the technique. He was a very nice man.
Josh, try marinating the raw meat/seafood with cornflour, cooking oil, soy sauce, white pepper and pinch of sugar before the actual cooking. It'll come out really tender and flavourful. Chinese trick :)
Cornflour for that smooth texture common in Chinese dishes, cooking oil to reduce burning while cooking, soy sauce to denature proteins increasing tenderness and flavour with pepper to season. :)
Hey there....first let me say, i'mma 68 yrs young minded gmom and I love, love ur style! Blitzed or not God has given you a gift of cooking so go head an work it babes! I've watched a lot of videos and you're #1 at making it look soooo easy! God bless
Yeah like "Oh look hehe, it's me dancing, how'd that get in there? hehe" Uh bich because you put it in there because you thought it would be funny, stop playing.
My only complaint is that he put in the meat second in his first dish. It's sort of ok because he puts them in spring rolls that he fries again, but it's generally bad form. Better to put meat in first generally. Otherwise pretty nice stir fry.
@@fireemblemaddict128 Uh In lo mein I've found it's best to do the pork and carrots same time seeing as the carrots don't soften enough like the onions and bell does... Also id add the green onions a bit later alongside the sesame oil Just my thoughts
Because it's fun watching others appreciate the food of other cultures (even if it might not be authentic) Same reason I love watching people eat Mexican food
"Brothers Green Eats"!! I love your uninhibited neurotic style, it's like spending an afternoon with my brother again. (he's been dead for about 20 years) Glad I watched.
Baking powder changed the game up for me with crispy batters. When doing fish a splash of vinager at the end adds more bubbles reacting with the BP it's a great batter
i have a peanut allergy and nearly all takeout chinese food is cooked in peanut oil. now i can finally try some of that god damn good looking food with canola oil.
saintly let me guess, poor guy, you're like my 14 yr old niece in Canada. In my day NOBODY had a peanut allergy...and then they went and added peanut oil as an adjuvant to vaccines in the late 80s/90s and allergies exploded. My niece's peanut allergy is so bad, she needs to carry an Epi-pen everywhere as it takes only minute particles (peanut dust) to make her react. Thankfully peanut allergies are extremely rare here in Belgium...because few kids receive more than the one shot for polio (which is mandatory here). I'm guessing that you're vaccinated to the hilt ? Have you tested for the MTHFR gene mutation? Fascinating stuff - unfortunately for you.
Small suggestion: Add your corn starch to a small bowl of cold water and mix first. It makes it smooth and no lumps of cornstarch will form. Then add that to your other mixes.
when he said Umami I immediately thought about Shokugeki No Soma or Food Wars. I LOVE that show and it's amazing that everything they make on the show you can make yourself and it's already been explained on how to cook everything while you're watching XD
I love putting some Chopped water chestnut in my egg rolls and springs rolls. Soooo good. It soaks up the flavor of the sauce and give a nice crunch, almost like a super crisp apple.
+Bruce Lee Ah, so, you are probably using wrong kind of pan, Grasshopper... you must learn to harmonize pan and batter with timing and attentiveness; pan and batter must be one at auspicious moment... disruption of balance result in ugly pancake.
Honestly one of the best cooking vlog's I've watched on youtube, simply because your personality shines through, and your viewers can see that you enjoy cooking! This is great! @Brothers Green Eats
I plan to try each and every one of these dishes, then have a “Chinese Food Night” for my family. Your presentation of these dishes was absolutely attention getting with your spontaneous humor. Thank you so much for this video
Oh wow, these were the best egg rolls ever! That oyster sauce is the best. I made a bunch and froze them before frying. I have been eating them everyday this week!
I just looked up a recipe for lumpia.. yum-my... I'm going to make those tomorrow... thanks for the idea. I'm always looking for recipes like that, that I can freeze and cook for myself as a snack. These egg rolls are so good. I used the same wraps and they came out perfect. :)
Watching this while fasting. So oddly satisfying. I don’t even eat pork. I can’t wait to make and enjoy shrimp egg rolls that actually have more than one piece of shrimp in them.
Ahaha. Now we're talking. Welcome to the garden ladies. Nothing attracts a woman more than fine cooking and being able to play a musical instrument. That and skills in science and a great joke or two.
I am sold on watching and recreating the General Tso's chicken recipe. It is dang near to the stuff you get at a chinese restaurant and without the whole price. Thank you!
A couple tips...dredge the beef or chicken with the cornstarch as it will tenderize the meat (then later serve to thicken the sauce). Serves 2 purposes that way, and cornstarch is often why Chinese meats are so tender. Also, pork loin is the most bland/tasteless food on the planet unless you marinade it first. This is why nearly all Chinese people cook lo mein etc with leftover char sui pork or leftover boneless ribs. I'd use that or at least marinade with flavors of choice before using. JMHO to kick it up a notch :D
Cornstarch does not tenderize meat, but it does thicken sauces; it's best to add it at the end in slurry form... I don't include it in my marinade (salt, brown sugar, light soy sauce and rice wine) because it makes the meat pieces clump together in the wok. Wine and soy will tenderize meat to some extent, but you may be thinking of a technique called "velveting" which involves treating the meat with alkali soda then rinsing it thoroughly. That's what makes some Chinese restaurant's meat so mysteriously mushy... (think "Beef Broccoli" or "Cashew Chicken" from a bad/cheap takeout place... I don't care for that texture myself; I like having to chew my food!) 😉
Cornstarch does not tenderize meat, but it does thicken sauces; it's best to add it at the end in slurry form... I don't include it in my marinade (salt, brown sugar, light soy sauce and rice wine) because it makes the meat pieces clump together in the wok. Wine and soy will tenderize meat to some extent, but you may be thinking of a technique called "velveting" which involves treating the meat with alkali soda then rinsing it thoroughly. That's what makes some Chinese restaurant's meat so mysteriously mushy... (think "Beef Broccoli" or "Cashew Chicken" from a bad/cheap takeout place... I don't care for that texture myself; I like having to chew my food!) 😉
Folks can try my tips and yours and see what they think is correct & tastes best. I stand by my post & what works in MY kitchen!! And if you truly want to break down cheap meat the way to go is salt, but I never go there myself. I have, on occasion, mixed cornstarch and some baking soda, but for my tastes the cornstarch does just enough without altering it too much. And saying that only "cheap Chinese places tenderize meat is IMHO the same as believing that some Chinese restaurants really don't use MSG lolol
PS for most thickening I prefer to use arrowroot. While it's more expensive & you need more, it's a much better way to go and to control a sauce, whereas cornstarch can be lumpy and clumpy if you don't baby it. BUT it does work when I use it directly on the meat, as I described. PS the good thing about cooking is we all can have our preferred techniques. Unlike you, I accept that other cooks use different tips. Again, just sharing what has worked well FOR ME and others may prefer to try as well!!!
I'm sorry, I didn't mean to hurt your feelings or to imply that you're a lousy cook; I do believe in the saying, "stick with what works"... as long as your food turns out well, then there is nothing wrong with your method... however, it is simply not true that cornstarch tenderizes meat. You are 100% right about MSG; it's a natural byproduct of making soy sauce, (soy sauce naturally contains MSG), so even if they don't add extra MSG crystals, there is still some present... nothing to worry about, it's just a type of salt. 😉
If after you cooked the noodles you put the sesame oil directly on the noodles while you were cooking the pork and veggies you would get the sesame oil and you noodles wouldn't clump all up.
You can ask the butcher in the Asian market to shred cut the pork but if you want to do so yourself, semi-freeze the meat so you can cut it thinner. They add salt to the rice wine in North American groceries so just use Sherry or table wine. They sell yeast balls in Asian grocery stores so you can make your own rice wine and some of the imported rice wines in Asian markets won't have any salt even though they may have an English label glued on saying that it does. Just don't use the rice wine or Mirin you find in the Western grocery stores, at least not without reducing the salt or soy sauce you may use. Adding a bit of MSG improves the flavour a lot and they sell mushroom powder in Asian markets if you want to avoid MSG though quite frankly mushrooms are just a natural source for glutamates, as are fish and tomatoes.
one traditional chinese dish i love to make (i love traditional and american chinese food) is a tomato, egg, beef soup (theres also a beef tomato egg scramble) and there's also a tomato and beef noodle soup too. and youtiao (chinese donut sticks) you can dress it with powdered sugar, regular sugar or sweetened condensed milk.i also like to do a fusion of chinese and mexican with either making mongolian beef, chinese pepper steak, or beef & broccoli and wrap that up in a tortilla. heck you can make mandarin pancakes to put those fillings in and eat it too.
Bro thank you so much for sharing. I plan on making them for the family. I live in brooklyn and it's like every corner is a Chinese spot. Which is not bad, but making it at home with the wife and kids will be so much more enjoyable. Please keep making and sharing your videos, you get an A+ for this one. Now I just got to go back and re-watch it. To make my list of supplies I need to go pick up at the Chinese store. Thanks again for sharing. Oh by the way I have two brothers that moved from NY to GA. That's the one thing they miss the most is NY Chinese food. So you know I already sent them this video. So I'm sure they'll be cooking up a storm as well!
I made the General Tso's Chicken the other night and it was so good! I ended up marinating the chicken overnight and I think that made a massive difference. Also added 1tbsp ketchup, 100ml chicken stock and 0.5tsp MSG. It tasted exactly like restaurant food! Definitely recommended...
Made this last night. Holy Chinese! It was great. Never realized that corn starch is what's used to get that really crispy coating on the chicken. I will say, that once you make the 'master sauce', taste it. I added a bit more sugar to sweeten it a little more and I used red pepper flakes, which worked very well. Lastly, I added about 1/2 a red bell pepper. Damn! I'm having the leftovers for lunch.
I have a friend who hates spicy food, so he always orders his General Tso's without heat. I keep telling him that he's wasting his money and he'd get basically the same flavor from sesame chicken lol
bkpickell Technically he is, since I've noticed that they actually seem to stiff him on the quantity when he does it because they're annoyed that he doesn't just order the correct thing. Maybe it's a coincidence, but I never get stiffed on my order.
Just got done with my first attempt on the General Tsao's. It came out not too bad for a first try. I'm not very experienced at frying chicken, so it might not be as crispy as it should be. But the sauce ain't bad with enough spice although the flavor could use a little work. I had to improvise with apple cider vinegar and a little red wine to make up for the rice wine with a little added sugar.
I wish I could send you a pic of my new dog. He looks EXACTLY like your dog! People said he was a mastiff/lab mix or lab/Pitt mix. You've helped me lol Thank you, and you're dog is gorgeous.
Thanks, Hes a Native america dog. So hes a savage beast, but loyal as hell. The chocolate lab gives him loyalty, Hunting, smarts, and the Red Nose Pit makes him the best guard dog ever too me. he also has titanium K-9 fang caps to make them scary and sharp points to go deep. but hes not crazy and biting every one. just on command. Thanks. Brady - Lummi Nation
+TeamAnbu65 just curious; where is Lummi people located? (I live in Paiute/Washoe/Shoshone area in western US... I don't think I've ever met a Lummi person... I guess I could Google it, but when it comes to Native stuff I've learned not to trust the media)
You cook so effortlessly, and can make amazing stuff every day, I don't get how you don't eat yourself to death. Good job! I would be so obese, general tso's any time I want.. damn.
Everything looks good bro! Had one tip on beef broccoli recipe: some meats may be hard to slice thinly, put in freezer a bit to cut easily. Lastly, velvet h the meat: 1/2 cup water, 1 TB baking soda for 30 minutes. Add soy or other if need. This will break down proteins in meat making it soft chewy like take out.
Beef Broccoli looks delicious, but two or three extra steps lifts it to another level: Don’t use water for the broccoli, fry it in a little bit of peanut oil. Those dark, almost charred parts adding so much flavor. You can simmer the broccoli later in the sauce to your preferred doneness. Add a sliced red onion and also fry it, ‘til it has dark brown spots. Add an egg white to the meat marinade. Add a heaping tablespoon of Toban Djan to the sauce. Ad a sliced red chili.
"House" means a restaurant's own recipe or own version of a common dish. It's something they make a lot of, such as the house salad dressing means their default dressing (usually a version of ranch they make themselves every day or that they buy premade just for their company).
Am I the only person who loves watching cooking videos when they're hungry, like full on masochistic make yourself hungrier and hungrier kind of thing going on. Great video as always, I'm definitely going to give the lo mein one a try because I believe I know just where to go for some fresh noodles.
I love this video. The recipes all were great, but you sound just like one of my good friends that just passed away in June. It felt like I was talking to him again. I needed that, thank you. ❤️
About a year ago I first came across your videos, and I destictly remember that these takeout dishes seemed so incredibely overwhelming. I mean, what the hell even is sesame oil and can I even get it in germany? Anyways, I started cooking, and now just one year later, this seems like peanuts. Definetly gonna give all of these a shot soon! Thanks so much for introducing me to cooking, its been a huge part of my life this past year, the first year I didnt live with my parents, and it always brings joy to the people around me and especially me!
Yes, the entire time I lived in mainland China there were really only 2 dishes that I encountered that I was familiar with from Chinese restaurants. Sweet and sour pork and cha sha baos. Nothing else I ate is available in the US, unless you either cook it yourself or go to obscure Chinese restaurants where everything is in Chinese.
Weird because most of this food ive seen in rual china in the Yunnan province. Egg rolls is an obvious no but they have lo mein and a bid of these other dishes
Toast the sesame seeds in a dry wok before hand for added flavour. also make sure you know the difference between sesame oil and toasted sesame oil. The first one for cooking and the second for dressing.
When I was 13 years old and worked at my friends Chinese restaurant..just loved it. I miss it. I was able to experience their Chinese dishes that were not on the menu
Oh, you are great. I moved to Hungary and found that the Chinese food here is unlike what I'm used to in the US and so I began playing with making my own too.
:) You made me do it. Had two slices of pork waiting for the grill but saw that there were two wrinkling red peppers, have carrots and onions so I made your dish. Added a bit of hot chili and IT IS SOO GOOD. Thanks
I subscribed for not only for the food but the fact that you sing and say the most random things while you cook, which makes these videos so much more enjoyable❤️ 😂
Here's the trick for the vegetables. You fry your spicy veggies first. Onions, garlic, hot peppers, pepper flakes, etc. Then, you do your meat. Finally you put the rest of your veggies in and add soy, hoisin, oyster, and what ever sauce turns you on. Add 1/2 - 3/4 cups of cold water in and cover. The steam will build up inside the cover. When the steam starts puffing out around the cover, the veggies are done. Add in you corn starch or tapioca starch slurry in until it thicken and gets to a darker colour. You are done. This makes crunchy veggies just like good old Andy Chan used to make. Andy was a Chinese chef and a friend of my father. He thought me the technique. He was a very nice man.
Seems really delicious. Thanks for this tip I'll be sure to use it next time I make Chinese takeout. Andy Chan seems like a charming man.
TYSM for sharing this with us! Will do it this week w chicken/veg stir fry.
Josh, try marinating the raw meat/seafood with cornflour, cooking oil, soy sauce, white pepper and pinch of sugar before the actual cooking. It'll come out really tender and flavourful. Chinese trick :)
Overall, I think you've got the technique spot-on!! :D (been watching my grandmothers, dad, mom, Chef uncles cook Chinese food my entire life)
why don't u upload some of your recipes to help chinese cuisine lovers learn how to cook chinese . It'll be great !!
Cornflour for that smooth texture common in Chinese dishes, cooking oil to reduce burning while cooking, soy sauce to denature proteins increasing tenderness and flavour with pepper to season. :)
And because normal soy sauce is salty, you won't need salt. I get ya.
"Ancient Chinese secret, huh?" Lol
So glad these videos are still around. Thank you Brothers Green for inspiring me to cook and taking the complexity out of the process.
You had me at "walka walka" comment but then you sealed the deal with the "roll it like a nice joint"." SOLD😁
Hey there....first let me say, i'mma 68 yrs young minded gmom and I love, love ur style! Blitzed or not God has given you a gift of cooking so go head an work it babes!
I've watched a lot of videos and you're #1 at making it look soooo easy!
God bless
I'm 61 and totally agree with you.
Anita I swear your comment made me cry laugh and I learned a new word to say "intoxicated". This made my day, thank you so much
68 here too. That joint reference did not go over my head!
78 and agree with you.
loving the made up words as your cutting the veg.
what's up man？
Waddup fools!!
hey
get verified on porn hub and upload videos there to confuse people
wow I kept swiping Down to the comments and I saw hellthyjunkfood.
I love how he low-key knows what he’s doing, but does it with the persona of a novice. Straight dope. And pass that!! 💨
Yeah like "Oh look hehe, it's me dancing, how'd that get in there? hehe" Uh bich because you put it in there because you thought it would be funny, stop playing.
Totally agree. Just thinking the same. But wow, he Defo knows what he's at.
@@fundifferent1 wtf are you talking about lol
My only complaint is that he put in the meat second in his first dish.
It's sort of ok because he puts them in spring rolls that he fries again, but it's generally bad form.
Better to put meat in first generally. Otherwise pretty nice stir fry.
@@fireemblemaddict128
Uh In lo mein I've found it's best to do the pork and carrots same time seeing as the carrots don't soften enough like the onions and bell does...
Also id add the green onions a bit later alongside the sesame oil
Just my thoughts
And that concludes this week's episode of "High AF in the Kitchen"
I’m telling ya, dude needs to shut up 🤫
@@Sammiesjourney24you could do the same :)
@@Sammiesjourney24like damn, that forehead speaks for itself
Imagine being this guy’s roommate.
Life would be hella good.
In america and canada this is choneese food
FavJam no it wouldn’t
His roommate is in this channel he is also a cook
@@Proudtobeaus its his brother
Straight up
sprinkle a little scallion to make it look like i care what im doing
That's a whole mood! 🙌😂
A true professional Cook.
That's great
cant have Chinese cookin without the scally wags lmao
So good 😂😂😂
Why am I watching a foreigner cooking Chinese food when I am perfectly Chinese 😂😂😂😂😂
Because it's fun watching others appreciate the food of other cultures (even if it might not be authentic) Same reason I love watching people eat Mexican food
@@JustJove #therapeutic
Hahaha
Voshua Jelasquez thank you for your non toxic mindset. Cheers brother!
With that being said... How did he do in your opinion??
This was the best 21 minutes of cooking recipes on youtube or google blogs for the purpose of learning to cook Chinese! Thank you!
No........it's 21 minutes of torture. I'm bailing.
"Brothers Green Eats"!! I love your uninhibited neurotic style, it's like spending an afternoon with my brother again. (he's been dead for about 20 years) Glad I watched.
Shit fam you okay :)
Curby Weaver isn't it wonderful when the video and food can stir such emotions. Enjoy the fond memories.
Boy was that an anticlimactic read.
Well that switched up pretty fast
Curby Weaver shut up
At the beginning I was skeptical about your knowledge of Chinese cooking. but when I saw the wok I knew you mean business
Baking powder changed the game up for me with crispy batters. When doing fish a splash of vinager at the end adds more bubbles reacting with the BP it's a great batter
When he said that he would probably have a spatula for a hand, i thought of the hash slinging slasher
the sash wringing, the flash singing, the bash pinging... THE HASH SLINGING SLASHER!
i taste all of this i would say all the dish in here tastes good
@@macemaker123 pe
Sponge Bob
4:50
"Kinda like rolling a nice little joint"
Of course the Brothers Green smoke haha
I thought he was going to say burrito, then I remembered what channel this was. Lol
he sounds "HELLA" high.
Fudge Pies why else would he make this...
4:50
which i LOVE.
ya he dose
i have a peanut allergy and nearly all takeout chinese food is cooked in peanut oil. now i can finally try some of that god damn good looking food with canola oil.
saintly let me guess, poor guy, you're like my 14 yr old niece in Canada. In my day NOBODY had a peanut allergy...and then they went and added peanut oil as an adjuvant to vaccines in the late 80s/90s and allergies exploded.
My niece's peanut allergy is so bad, she needs to carry an Epi-pen everywhere as it takes only minute particles (peanut dust) to make her react.
Thankfully peanut allergies are extremely rare here in Belgium...because few kids receive more than the one shot for polio (which is mandatory here).
I'm guessing that you're vaccinated to the hilt ? Have you tested for the MTHFR gene mutation?
Fascinating stuff - unfortunately for you.
@@Canuckbelgo oh my god, a wild anti-vaxxer!
@@Canuckbelgo I haven't seen a wild anti-vaxxer in years! 😂😂😂
@classyt20f7 you're right i should have made a comment about me going to cook it myself now that i found a good video about it
Try vrape seed oil.
Small suggestion: Add your corn starch to a small bowl of cold water and mix first. It makes it smooth and no lumps of cornstarch will form. Then add that to your other mixes.
That’s what the wine is for but both ways is still good
when he said Umami I immediately thought about Shokugeki No Soma or Food Wars. I LOVE that show and it's amazing that everything they make on the show you can make yourself and it's already been explained on how to cook everything while you're watching XD
great show!
"Not too much oyster sauce.."
>Dumps in a tablespoon of oyster sauce
SIR
@DH r/woosh
@DH i love you
Lmao 😂 dead bro
oyster sauce is good
He also added a tablespoon of sugar. Balance...
4:10 Remember just a little dab of the oyster sauce, not too much *proceeds to dump 3x more than a little*.
Thanks for the oyster sauce amount. Didn't know that.
Good show! Great wok skills and you are right about the sesame oil!
"Sprinkle a little scallion to make it look like I care what I'm doing" 😂
This guy is really inviting like he's kind of intense but I feel like he'd be really fun to hang out with.
he's high as a kite lol
Hes definetly like the irresponsible stoner bro that takes his munchies seriously. I cant see how thats bad for the world lol
Not even irresponsible! They are not hurting for money, so he's not shying away from work, nor blowing it all on pot! Respect.
I love putting some Chopped water chestnut in my egg rolls and springs rolls. Soooo good. It soaks up the flavor of the sauce and give a nice crunch, almost like a super crisp apple.
I love the passion behind it all. The food looks so delicious. The host of the video has me convinced I must have some of that asap. That was art!
How to make spring rolls joints #beyond
*jointsky. haha
come here often? lol
You can use starch(can be eaten) to glue it. It's a good way.
+Bruce Lee Ah, so, you are probably using wrong kind of pan, Grasshopper... you must learn to harmonize pan and batter with timing and attentiveness; pan and batter must be one at auspicious moment... disruption of balance result in ugly pancake.
Alex French Guy Cooking piss off ugly
Honestly one of the best cooking vlog's I've watched on youtube, simply because your personality shines through, and your viewers can see that you enjoy cooking! This is great! @Brothers Green Eats
I plan to try each and every one of these dishes, then have a “Chinese Food Night” for my family. Your presentation of these dishes was absolutely attention getting with your spontaneous humor. Thank you so much for this video
You take the mystery out of chinese cooking. I love chinese food and these are easy recipes to follow. Thank you.
Oh wow, these were the best egg rolls ever! That oyster sauce is the best. I made a bunch and froze them before frying. I have been eating them everyday this week!
I make Lumpia. Filipino spring rolls and I freeze them and we eat them randomly! These looked really good.
I just looked up a recipe for lumpia.. yum-my... I'm going to make those tomorrow... thanks for the idea. I'm always looking for recipes like that, that I can freeze and cook for myself as a snack. These egg rolls are so good. I used the same wraps and they came out perfect. :)
As a guy lived in China for my whole life, I can say you're a pro, seriously, look at that wok shaking skill lol
Every time he talks about Chinese food it’s mesmerizing.
"You're just gonna roll that ...like a joint"
😂
4:51
I thought I heard that
Watching this while fasting. So oddly satisfying. I don’t even eat pork. I can’t wait to make and enjoy shrimp egg rolls that actually have more than one piece of shrimp in them.
hi honey..
My wife just asked me why I watch delicious cooking videos while I'm fasting. I dont know, but I love it.
I though I was the only one
Me too. It's so relaxing for some reason but in a frustrating kind of way🤣🤣🤣
you forgot the random 1 piece of shrimp that always ends up in your pork lo mein lol.
LOL.........or the piece of french fry ;)
I Just thought about that and that would kill my cousin if that happened to him, he's deathly allergic to shellfish 0.0
To get you to order shrimp
Lol
The worst part of quarantine is the lack of Chinese food. Panda Express is like the pinnacle of disappointment.
Complete! I learned how to make Korean bulgogi because of quarantine.
Yeah and you can thank the Chinese for the quarantine.
Panda Express is an Australian's idea of bad American cooking using faked Chinese ingredients!
They actually threw me out because I didn’t have a mask. It was right before it became a major thing in the States.
I love your commentary as you cook. Totally me when I’m cooking
Yes I thought I was the only one till I saw this :)
umami-bombe
Roll it up like a nice joint! ahahah
priceless
:)
Lol
Ahaha. Now we're talking. Welcome to the garden ladies. Nothing attracts a woman more than fine cooking and being able to play a musical instrument. That and skills in science and a great joke or two.
beef and broccoli is semi authentic chinese food. sub in green beans and its even more authentic
I laughed and rolled one!
THIS IS THE INTERNET I SIGNED UP FOR!
I am sold on watching and recreating the General Tso's chicken recipe. It is dang near to the stuff you get at a chinese restaurant and without the whole price. Thank you!
"They're like steam pockets of hellish fire on your tongue if you don't be careful"... Proceeds not to be careful.
A couple tips...dredge the beef or chicken with the cornstarch as it will tenderize the meat (then later serve to thicken the sauce). Serves 2 purposes that way, and cornstarch is often why Chinese meats are so tender. Also, pork loin is the most bland/tasteless food on the planet unless you marinade it first. This is why nearly all Chinese people cook lo mein etc with leftover char sui pork or leftover boneless ribs. I'd use that or at least marinade with flavors of choice before using. JMHO to kick it up a notch :D
Cornstarch does not tenderize meat, but it does thicken sauces; it's best to add it at the end in slurry form... I don't include it in my marinade (salt, brown sugar, light soy sauce and rice wine) because it makes the meat pieces clump together in the wok.
Wine and soy will tenderize meat to some extent, but you may be thinking of a technique called "velveting" which involves treating the meat with alkali soda then rinsing it thoroughly. That's what makes some Chinese restaurant's meat so mysteriously mushy... (think "Beef Broccoli" or "Cashew Chicken" from a bad/cheap takeout place... I don't care for that texture myself; I like having to chew my food!) 😉
Cornstarch does not tenderize meat, but it does thicken sauces; it's best to add it at the end in slurry form... I don't include it in my marinade (salt, brown sugar, light soy sauce and rice wine) because it makes the meat pieces clump together in the wok.
Wine and soy will tenderize meat to some extent, but you may be thinking of a technique called "velveting" which involves treating the meat with alkali soda then rinsing it thoroughly. That's what makes some Chinese restaurant's meat so mysteriously mushy... (think "Beef Broccoli" or "Cashew Chicken" from a bad/cheap takeout place... I don't care for that texture myself; I like having to chew my food!) 😉
Folks can try my tips and yours and see what they think is correct & tastes best. I stand by my post & what works in MY kitchen!! And if you truly want to break down cheap meat the way to go is salt, but I never go there myself. I have, on occasion, mixed cornstarch and some baking soda, but for my tastes the cornstarch does just enough without altering it too much. And saying that only "cheap Chinese places tenderize meat is IMHO the same as believing that some Chinese restaurants really don't use MSG lolol
PS for most thickening I prefer to use arrowroot. While it's more expensive & you need more, it's a much better way to go and to control a sauce, whereas cornstarch can be lumpy and clumpy if you don't baby it. BUT it does work when I use it directly on the meat, as I described. PS the good thing about cooking is we all can have our preferred techniques. Unlike you, I accept that other cooks use different tips. Again, just sharing what has worked well FOR ME and others may prefer to try as well!!!
I'm sorry, I didn't mean to hurt your feelings or to imply that you're a lousy cook; I do believe in the saying, "stick with what works"... as long as your food turns out well, then there is nothing wrong with your method... however, it is simply not true that cornstarch tenderizes meat.
You are 100% right about MSG; it's a natural byproduct of making soy sauce, (soy sauce naturally contains MSG), so even if they don't add extra MSG crystals, there is still some present... nothing to worry about, it's just a type of salt. 😉
If after you cooked the noodles you put the sesame oil directly on the noodles while you were cooking the pork and veggies you would get the sesame oil and you noodles wouldn't clump all up.
"you noodles" or your noodles are completely up to you.
You can ask the butcher in the Asian market to shred cut the pork but if you want to do so yourself, semi-freeze the meat so you can cut it thinner. They add salt to the rice wine in North American groceries so just use Sherry or table wine. They sell yeast balls in Asian grocery stores so you can make your own rice wine and some of the imported rice wines in Asian markets won't have any salt even though they may have an English label glued on saying that it does. Just don't use the rice wine or Mirin you find in the Western grocery stores, at least not without reducing the salt or soy sauce you may use. Adding a bit of MSG improves the flavour a lot and they sell mushroom powder in Asian markets if you want to avoid MSG though quite frankly mushrooms are just a natural source for glutamates, as are fish and tomatoes.
"A lighter experience with the color situation."
Oh yeah, for sure bud. I love this guy!
In 5 minutes i wanted to go Shopping to the market. Now first whatch this Video to get Inspiration. Greetings from Germany.
haha :) do it!
i swaped to my phone and am on the way to the store XD
"sprinkle a little scallion to make it look like I care what I'm doing" every video
:)
one traditional chinese dish i love to make (i love traditional and american chinese food) is a tomato, egg, beef soup (theres also a beef tomato egg scramble) and there's also a tomato and beef noodle soup too. and youtiao (chinese donut sticks) you can dress it with powdered sugar, regular sugar or sweetened condensed milk.i also like to do a fusion of chinese and mexican with either making mongolian beef, chinese pepper steak, or beef & broccoli and wrap that up in a tortilla. heck you can make mandarin pancakes to put those fillings in and eat it too.
"I could live a good life with tong-hands" - awesome.
Bro thank you so much for sharing. I plan on making them for the family. I live in brooklyn and it's like every corner is a Chinese spot. Which is not bad, but making it at home with the wife and kids will be so much more enjoyable. Please keep making and sharing your videos, you get an A+ for this one. Now I just got to go back and re-watch it. To make my list of supplies I need to go pick up at the Chinese store. Thanks again for sharing. Oh by the way I have two brothers that moved from NY to GA. That's the one thing they miss the most is NY Chinese food. So you know I already sent them this video. So I'm sure they'll be cooking up a storm as well!
Ray, that is great to hear, I can't wait to hear what your family thinks of this! I hope they enjoy it.
Mmm... That smells good
if you could only smell through the computer!
+Brothers Green Eats SMELL? I wish I could eat through the computer XD
I love this😍😂😂😂👏🏼
ania stepien some people are able to TASTE colors, words, and images
I made the General Tso's Chicken the other night and it was so good! I ended up marinating the chicken overnight and I think that made a massive difference. Also added 1tbsp ketchup, 100ml chicken stock and 0.5tsp MSG. It tasted exactly like restaurant food! Definitely recommended...
Made this last night. Holy Chinese! It was great. Never realized that corn starch is what's used to get that really crispy coating on the chicken. I will say, that once you make the 'master sauce', taste it. I added a bit more sugar to sweeten it a little more and I used red pepper flakes, which worked very well. Lastly, I added about 1/2 a red bell pepper. Damn! I'm having the leftovers for lunch.
I have a friend who hates spicy food, so he always orders his General Tso's without heat. I keep telling him that he's wasting his money and he'd get basically the same flavor from sesame chicken lol
Not really wasting his money since they both are typically the same price.
bkpickell Technically he is, since I've noticed that they actually seem to stiff him on the quantity when he does it because they're annoyed that he doesn't just order the correct thing. Maybe it's a coincidence, but I never get stiffed on my order.
necrogenesis1981 lol.. that's kind of funny.
it is the same price though.
Jonathan R. Read my second comment.
This was my first attempt at this kind of cooking-I am amazed how well it turned out!
"sprinkle little scallion to make it look like I care what i'm doing.." hahaha you guys are the best! :D
Please make a dedicated Tofu video!
I love the vibe... The energy... Hehhe good cooking
Just got done with my first attempt on the General Tsao's. It came out not too bad for a first try. I'm not very experienced at frying chicken, so it might not be as crispy as it should be. But the sauce ain't bad with enough spice although the flavor could use a little work. I had to improvise with apple cider vinegar and a little red wine to make up for the rice wine with a little added sugar.
Sauce is basically sesame chicken flavored. I made this and it does not taste like the general tso sauce I am used to. It was not bad though.
Frying chicken is so simple... Hope it gets easier for ya
Yo mein, got to love that lo mein.
What kind if dog is that in your profile pic?
+Apple Paul that's my dog Chew Bear. He's a chocolate lab pit.
I wish I could send you a pic of my new dog. He looks EXACTLY like your dog! People said he was a mastiff/lab mix or lab/Pitt mix. You've helped me lol Thank you, and you're dog is gorgeous.
Thanks, Hes a Native america dog. So hes a savage beast, but loyal as hell. The chocolate lab gives him loyalty, Hunting, smarts, and the Red Nose Pit makes him the best guard dog ever too me. he also has titanium K-9 fang caps to make them scary and sharp points to go deep. but hes not crazy and biting every one. just on command. Thanks.
Brady - Lummi Nation
+TeamAnbu65 just curious; where is Lummi people located? (I live in Paiute/Washoe/Shoshone area in western US... I don't think I've ever met a Lummi person... I guess I could Google it, but when it comes to Native stuff I've learned not to trust the media)
Just the tip on wetting the wrapper makes me love you!
You cook so effortlessly, and can make amazing stuff every day, I don't get how you don't eat yourself to death. Good job!
I would be so obese, general tso's any time I want.. damn.
i adore how high you are in all your videos
unknownfor brothers "green" eats
That's so fucking sad to me.
@@thegrimyeaper why?
Is this a known fact?
Ken From Connecticut lol
Just tried the General Tso's chicken, with bell peppers onions and pineapple, and it worked great. The sauce is amazing on just about anything.
This channel should have 10 milllion subscribers, this guys personality is great, and the food looks really good.
Everything looks good bro!
Had one tip on beef broccoli recipe: some meats may be hard to slice thinly, put in freezer a bit to cut easily. Lastly, velvet h the meat:
1/2 cup water, 1 TB baking soda for 30 minutes. Add soy or other if need. This will break down proteins in meat making it soft chewy like take out.
Your v-neck just brings the eyes down to the food and I love it. I will always wear v necks when I cook now.
I've made the tso's chicken multiple times and you must, MUST, double his sauce recipe to have any amount of extra sauce.
ok jamie oliver
Must must must must
Beef Broccoli looks delicious, but two or three extra steps lifts it to another level: Don’t use water for the broccoli, fry it in a little bit of peanut oil. Those dark, almost charred parts adding so much flavor. You can simmer the broccoli later in the sauce to your preferred doneness. Add a sliced red onion and also fry it, ‘til it has dark brown spots. Add an egg white to the meat marinade. Add a heaping tablespoon of Toban Djan to the sauce. Ad a sliced red chili.
"House" means a restaurant's own recipe or own version of a common dish. It's something they make a lot of, such as the house salad dressing means their default dressing (usually a version of ranch they make themselves every day or that they buy premade just for their company).
Great video man simple explanation i love chinese food.Thanks bro
my pleasure dude, glad you enjoyed! anything you'd like to make?
unique mexican food u like would be awesome.
which region? huh?
Am I the only person who loves watching cooking videos when they're hungry, like full on masochistic make yourself hungrier and hungrier kind of thing going on. Great video as always, I'm definitely going to give the lo mein one a try because I believe I know just where to go for some fresh noodles.
i used to do that all the time and i'm often hungry so I guess I still do it
I do. It's torture!
When I'm hungry I can talk about food, watch cooking videos and look up recipes to add to my recipe app on my laptop and have zero effect on me.
I love this video. The recipes all were great, but you sound just like one of my good friends that just passed away in June. It felt like I was talking to him again. I needed that, thank you. ❤️
OMG ❗️The witty things you say while you cook are freakin’ hilarious 😂 😂 !!
About a year ago I first came across your videos, and I destictly remember that these takeout dishes seemed so incredibely overwhelming. I mean, what the hell even is sesame oil and can I even get it in germany? Anyways, I started cooking, and now just one year later, this seems like peanuts. Definetly gonna give all of these a shot soon!
Thanks so much for introducing me to cooking, its been a huge part of my life this past year, the first year I didnt live with my parents, and it always brings joy to the people around me and especially me!
xLarsZocktx Amazon will ship it.
That's really cool! :)
Somebody has the munchies. . .
All I say to my self is....
“You will NEVER be able to beat takeout Chinese food.”
"Just like rolling a little jointski" lol yessir!
Those are the correct wrappers that my Dad uses! I'm Filipino
yes! they reminded me of a more Filipino style spring roll.
+4x4 Productions wrong.
Louis Audet damn freak it wasn't that serious
+4x4 productions Research what you say before you blindly blurt it out
The most Chinese food you make, we don't have in China.xD But, I really like America style Chinese food.
Yes, the entire time I lived in mainland China there were really only 2 dishes that I encountered that I was familiar with from Chinese restaurants. Sweet and sour pork and cha sha baos. Nothing else I ate is available in the US, unless you either cook it yourself or go to obscure Chinese restaurants where everything is in Chinese.
Weird because most of this food ive seen in rual china in the Yunnan province. Egg rolls is an obvious no but they have lo mein and a bid of these other dishes
that's why he adds a disclaimer at the beginning of the vid
Toast the sesame seeds in a dry wok before hand for added flavour.
also make sure you know the difference between sesame oil and toasted sesame oil. The first one for cooking and the second for dressing.
I was so happy that theres a part two. I didn't want this video to end
Just discovered your channel and I'm disappointed I didn't find it sooner! This is a great video and I'll be making egg rolls tonight!
Sooner Keith so how where they?
Probably the most entertaining cooking videos I've watched lately. A++
Eating my first ever home made sushi while watching and it's amazing!
dude, you are so chill yet so on point. AWESOME bro. Great job!
I feel like a proud mom watching you...lol
Thank you, you da man .
THIS IS MADNESS.
THIS IS SPARTA!
No, this is Patrick.
U mean porn or food porn
Discovering this video 4 years later. Never seen a video of yours before. Most chill dude on TH-cam. Awesome video.
When I was 13 years old and worked at my friends Chinese restaurant..just loved it. I miss it. I was able to experience their Chinese dishes that were not on the menu
*skips 10min into the video*
"I could live a good life with tong hands"
Best part of the video🤣 hella true though 🤔
this is one of the best recipe videos I've ever seen thank you
Oh, you are great. I moved to Hungary and found that the Chinese food here is unlike what I'm used to in the US and so I began playing with making my own too.
:) You made me do it. Had two slices of pork waiting for the grill but saw that there were two wrinkling red peppers, have carrots and onions so I made your dish. Added a bit of hot chili and IT IS SOO GOOD. Thanks
I made the lo mein yesterday and the beef & broccoli today. These recipes are spot on. So good! 👊🏻
I'm so hungry now
You're just a dude who Love life and food. Love it. Lol
I subscribed for not only for the food but the fact that you sing and say the most random things while you cook, which makes these videos so much more enjoyable❤️ 😂
I like this guy much more than the other guy who took over the channel. This guy is so much more fun