I love how you always explain what is going on and why you do things the way you do. Sometimes how when and if one adds something does not matter, but sometimes it matters a lot. Thanks to your explanations it is easy to decide where adapting makes sense and where one has to follow the instructions. I learned a lot from you, thanks!
I just made this at home. I used a whole rainbow trout and it is delicious. I'm cheap so I saved all the ingredients and brewed a second batch. I may have to go to the store later today for another rainbow trout to make more. Super easy and milky cant wait to make my friends soup with it.
1stly…thanks for sharing your recipe. This is my growing up comfort soup my mum used to make. Now, she’s almost 90. I do the same soup for her (learned from different tubers like you) and told her how much I love this soup, she’s surprised and sparkles in her eyes. Preparing fish before any dish you want to make, REMOVE the blood in the spine to get rid of the fishy’s taste. Very important. Awesome cooking to everyone.
I've been following your channel for awhile and your recipes are wonderful ! I appreciate how much detail you give with your recipes and instructions. I've discovered some new ones with you and happy reminders of old ones from recipes past down from family. Keep those delicious recipes coming and I'm sure you'll exceed 1MM in no time !
Love your milky white fish soup. it reminds me 鲫鱼汤 Crucian carp fish soup~~Indeed, when I was sick, my mom cook the soup for me as well~~~Now I feel like I miss home and miss my mom's cooking ~~~ I would love to drink your soup now~~ Thanks for sharing and your efforts for the recipe & video ~~ Have a nice day ~~
Ok but thank you for that amazingly simple explanation about emulsification!! Something just clicked and I will definitely be trying this recipe. Thank you!!
thank you so much! i have been looking for a recipe for a milky fish soup for ages! my grandmother used to make it with little fishes and also add a kind of chinese courgette plus some glass noodles. thanks so much for explaining about keeping the temperature high to turn the soup milky! i think that your secret technique is how my tomato sauce turns slightly thicker and a lighter shade orange 😉
I tried this recipe when my little brother got fever and cold and he liked it as well every family member liked it, I am from Bangladesh people of this region usually do not like soup much this one is amazing, Thank you 🤍🙏
thank you so much for making this video! this was my favorite soup my mom made growing up and it's a much faster process than i realized. will be sure to make this as soon as i get access to some fish bones hehe
A legendary fish soup in one of old chinese restaurant here...many thought they add milk or creamer but you proof it can be done without adding milk/creamer.
Another great vid, Mandy! This is one of my fav soups and the other recipes never help u in getting rid of that fishy taste. Thank you for being a great teacher!
This looks so delicious! It reminds me of a similar recipe you've shared a few months ago, it was a fish stew with pickled mustard greens. It was one of the best dishes I've ever eaten! 😍
Awesome recipe! I love your videos Mandy! For those living in industrialized countries, frozen fish is often fresher than fish that is bought defrosted. The frozen fish is often freezed right away on the fishing boat. In the US, all fish must be frozen before it sold to kill parasites in the fish’s skin. Some of the worlds best sushi chefs use tuna that is sold frozen in Tokyo’s market so should be fine if it was fresh at the time of freezing. I don’t know how it works in China.
Thanks for the information to know about fish products in US. Normally I think frozen fish not fresh . We would prefer to buy fresh and alive fish from the market in China. But it is hard to buy alive fish in Europe as well. unless I go fishing by myself haha ~~
@@zhucookkitchen5172 Yes! Fish killed on the spot is of course superior! Unfortunately we don't have it here in Sweden. We only have frozen fish or fish that has been defrosted (that might have been on display for days!!!). China's dedication to fresh ingredience is unmatched.
Always fascinating! A question about the rubbing with cornstarch, scallions and ginger. Does it really have much affect after 5 minutes and then rinsing with water? Would it be better if after the rubbing with ginger and scallions you placed it in the fridge for some hours or overnight and only then added cornstarch?
i have try not rubbing the fish with anything and make the broth directly. There is a difference in the fragrance. I wouldn't recommend to let it sit over night. You should cook it as fresh as possible.
I add sichuan peppercorns too and cilantro at the end! I make this with salmon discards from the asian grocery, when Im too lazy to make a proper suan cai yu ;)
Hi, nice & thankyou for the recipe. I am from Indonesia, due to halal rule, I cannot use cooking wine. Is it possible to use sesame oil, either for marinating or cooking?
Parabéns...gostei. Aqui no Brasil após você peneirar o caldo , aqui nos trituramos a massa no processador e misturamos no caldo deixando com uma maior densidade.
Looks like I have a new weekend project this week! Reminds me of the noodles in fish soup 鱼头米 from my hometown. What sort of fish would you suggest for this?
This is really great, can this be done with Tilapia Fish + Chicken carcass(bones and backbone of chicken)? Like doing a ramen broth. We always fillet these two and just throw it away or feed it to animals.
I used some left over salmon the broth did not came out white or milky. Also I did not have any cornstarch but used milk to wash away some of the fish smell. Do I need to have white fish to get the milky white soup? 5:35
Usually, TH-cam and internet recipes don't yield what they claim. I tried all her recipes, and all of them are amazing yet simple
@@Ahlimo Maangchi too!
@@Shane587 Yess Maangchi, our TH-cam mother.
@@Shane587 Yess Maangchi! I love her. I like "les secrets de Muriel" It is French Chanel. Pastry Chief so lovely!
haha, I can understand it ~~Have you tried mine as well? would love your feedback ~~
@@zhucookkitchen5172 If you got some good chicken recipe I'd would be happy to try.
I love how you always explain what is going on and why you do things the way you do. Sometimes how when and if one adds something does not matter, but sometimes it matters a lot. Thanks to your explanations it is easy to decide where adapting makes sense and where one has to follow the instructions.
I learned a lot from you, thanks!
I just realized Mandy is almost at 1 Million subscribers! We have to take her there!
Yes, we will support her ~~
I'm in!
Lfg
I just made this at home. I used a whole rainbow trout and it is delicious. I'm cheap so I saved all the ingredients and brewed a second batch. I may have to go to the store later today for another rainbow trout to make more. Super easy and milky cant wait to make my friends soup with it.
1stly…thanks for sharing your recipe. This is my growing up comfort soup my mum used to make. Now, she’s almost 90. I do the same soup for her (learned from different tubers like you) and told her how much I love this soup, she’s surprised and sparkles in her eyes. Preparing fish before any dish you want to make, REMOVE the blood in the spine to get rid of the fishy’s taste. Very important. Awesome cooking to everyone.
I’m Chinese and I must admit, her recipes are simple and authentic.
Mandy is my favorite culinary chemist - !👩🏻🍳!👩🏻🔬!
She’s a legit Chinese cuisine chef
I've been following your channel for awhile and your recipes are wonderful ! I appreciate how much detail you give with your recipes and instructions. I've discovered some new ones with you and happy reminders of old ones from recipes past down from family. Keep those delicious recipes coming and I'm sure you'll exceed 1MM in no time !
HELLO
I love how she explains the techniques! Super detailed!
I love her voice it's so calming and her hair is so beautiful ❤️ I love her video's the way she explains everything for us keep up the great work !
A cook knows what ingredients will work in a dish , but a chef knows why they will work. Great job !😁🤯
Thank you so much for making these videos. This helped with my anxiety. I feel safe :)
Love your milky white fish soup. it reminds me 鲫鱼汤 Crucian carp fish soup~~Indeed, when I was sick, my mom cook the soup for me as well~~~Now I feel like I miss home and miss my mom's cooking ~~~
I would love to drink your soup now~~
Thanks for sharing and your efforts for the recipe & video ~~
Have a nice day ~~
I made this along time ago, have come back to find the recipe to make it again - its SO delicious!!
Ok but thank you for that amazingly simple explanation about emulsification!! Something just clicked and I will definitely be trying this recipe. Thank you!!
thank you so much! i have been looking for a recipe for a milky fish soup for ages! my grandmother used to make it with little fishes and also add a kind of chinese courgette plus some glass noodles.
thanks so much for explaining about keeping the temperature high to turn the soup milky! i think that your secret technique is how my tomato sauce turns slightly thicker and a lighter shade orange 😉
Thank you for english character pronunciations guides for the authentic food names and characters
I love your style of intro. It's so cute!
I tried this recipe when my little brother got fever and cold and he liked it as well every family member liked it, I am from Bangladesh people of this region usually do not like soup much this one is amazing, Thank you 🤍🙏
Thanks Professor Mandy for your spot on scientific analysis of creamy fish broth. 👏👏👏👍🥰 can’t wait for the next class 🤪
I love it, you reveal the secret , thank you so much
Food science and healthy recipes. Amazing video 👍. Thank you for sharing this recipe. Add extra ginger 💕💯🐲👋
I just tried this recipe. It is delicious and not fishy.
thank you so much for making this video! this was my favorite soup my mom made growing up and it's a much faster process than i realized. will be sure to make this as soon as i get access to some fish bones hehe
For those reading subtitles: @3:50 "This process is called emulsion." (Not "emotion.")
Thank you so much for your work! I really can't think of a second youtuber whose recipe will ALWAYS be delicious. No kidding)
A legendary fish soup in one of old chinese restaurant here...many thought they add milk or creamer but you proof it can be done without adding milk/creamer.
Another great vid, Mandy! This is one of my fav soups and the other recipes never help u in getting rid of that fishy taste. Thank you for being a great teacher!
Amazing methods and Techniques... This looks delishious... Thank you for sharing your recipe ✌😋👌
This looks so delicious! It reminds me of a similar recipe you've shared a few months ago, it was a fish stew with pickled mustard greens. It was one of the best dishes I've ever eaten! 😍
This soup is great.i have used turmeric to soak fish for few minutes and did not threw the water away boiled it...as in the recipe.
Awesome recipe! I love your videos Mandy! For those living in industrialized countries, frozen fish is often fresher than fish that is bought defrosted. The frozen fish is often freezed right away on the fishing boat. In the US, all fish must be frozen before it sold to kill parasites in the fish’s skin. Some of the worlds best sushi chefs use tuna that is sold frozen in Tokyo’s market so should be fine if it was fresh at the time of freezing. I don’t know how it works in China.
Thanks for the information to know about fish products in US. Normally I think frozen fish not fresh . We would prefer to buy fresh and alive fish from the market in China. But it is hard to buy alive fish in Europe as well. unless I go fishing by myself haha ~~
@@zhucookkitchen5172 Yes! Fish killed on the spot is of course superior! Unfortunately we don't have it here in Sweden. We only have frozen fish or fish that has been defrosted (that might have been on display for days!!!). China's dedication to fresh ingredience is unmatched.
In Peru fish soap is popular and yes good for when you get sick or a hangover lol
Thank you...new idea ..new project. Great work👏
I do plan to make this soon. It looks and sounds delicious and easy to make with my busy schedule. Thank you.
Thank you!! I love your recipes!! You are appreciated!
It looks amazing and the recipe is explained in such an easy manner. I will definitely try it!
Thanks for loving our Chinese food & culture~~We , Chinese, love to cook and drink fish soup in a simple homemade cooking recipe.
Wow, cooking lesson combined with science 😃😃😃😃
I have learned so much from your videos. Thank you for sharing your knowledge.
I love this video 😊 very very well done 👏 ✔️ 👍
Simple and looks great. A must try recipe
Thank you for making videos! Your recipes are the best
Thanks, I will try this as soon as fishing seasons open up. The boiling water trick looks great.
Always fascinating! A question about the rubbing with cornstarch, scallions and ginger. Does it really have much affect after 5 minutes and then rinsing with water? Would it be better if after the rubbing with ginger and scallions you placed it in the fridge for some hours or overnight and only then added cornstarch?
i have try not rubbing the fish with anything and make the broth directly. There is a difference in the fragrance. I wouldn't recommend to let it sit over night. You should cook it as fresh as possible.
this is so informative and simple to follow. thank you for making this!
I just made this out of Rex fish carcasses thank you so much it's yummy
I add sichuan peppercorns too and cilantro at the end! I make this with salmon discards from the asian grocery, when Im too lazy to make a proper suan cai yu ;)
Hello! Will the soup/broth keep well in the freezer? I plan to make a large batch, portion and freeze and use as needed for my toddler.
What kind of fish do you use for this recipe?
Im gonna try this soup this Friday. Looks amazing and flavorful! Thank you for posting!!!
I always enjoy your videos - thanks!
Hi mandy , really liked this recipe, but i need to know the scissors to cut the fish head , what brand is it ?
Thanks in advance
my granfather make this recipe it was so yummy ,i like how you explain everything ,im definetly im going to susbscribe 👍😊
this looks so good!
and its so simple as well
Hiii
I loved your recipe.
Is there anything that can we do with the leftover solids? I think there won't be anything left...
Looks so good. Must taste great. Thank you.
Hi do you have any recommendation to substitute chinese cooking wine? Thanks
Always super simple. I love this
great video! what type of fish would be good??
What a cooking poetry. Believe th Unbelieable
Try to unbelieve
What type of fish is that exactly? I'm in Australia where common white fish are silver bream and barramundi but neither tastes quite as good like 鲫鱼.
I love your scientific explanations lol
i'm in love with your posts xx
I love your videos!!
Thank you for explaining so thoroughly!
Literally all of your videos give me nostalgia of my surrogate family’s old Cantonese restaurant 😂
Can the chinesse wine be replace with something else or not be used at all?
So educational and yummy!! As always! 😁🥰
Hi, nice & thankyou for the recipe. I am from Indonesia, due to halal rule, I cannot use cooking wine. Is it possible to use sesame oil, either for marinating or cooking?
I like it simple,I cooking fish porridge 😊
I have often boiled chicken carcasses or animal bones but I had never considered doing the same with fish. Neat!
Hi, Mandy, May i know, what kind of wok u used? It seems very useful and look non stick. I would very happy if u can share the brand
You got a new sub, am trying this fish soup tomorrow
would this work with a regular pot and not a wok? since I wouldn't be able to heat up a regular pot as much as a wok could
I love your recipe. May I know what type of wok you use in this fish soup recipe?
Hi.. Im looking for similar recipe but im cooking to my vegan friends. May i know, can it be substitute for the fish.. Like nuts or something?
What kind of do fish is she using? I watched the video and can’t find it. I’ve looked it up and mostly get grass carp, but that’s way too small.
Hello, may I ask, can we keep the broth?
If yes, how to store it and how long will it last?
Thank you sooo much 🙏🏼
Hi good day i just want to knw what knd of fish that thnx
Parabéns...gostei. Aqui no Brasil após você peneirar o caldo , aqui nos trituramos a massa no processador e misturamos no caldo deixando com uma maior densidade.
Thanks I will make this tomorrow.
Looks like I have a new weekend project this week! Reminds me of the noodles in fish soup 鱼头米 from my hometown.
What sort of fish would you suggest for this?
And to think I was just throwing mine out! What a *boneheaded* move!
What can i substitute the cooking wine ya?
Will using hua tiao wine work?
Can use it as wanton's soup?
Love this soup. So simple.
This is really great, can this be done with Tilapia Fish + Chicken carcass(bones and backbone of chicken)? Like doing a ramen broth. We always fillet these two and just throw it away or feed it to animals.
yes
What do I do with the giner and scallions that are left behind because I dont want to waste it ?
Whats the brand of wok are you using
Do you have a recipe for Beef Chow Fun (wide dry rice noodles with soy sauce and beef)?
1cup of water is how many ml mandy?
Wow, looks so tasty! I’ve never tried it
Very good recipe! I use heek fish for this....
is it ok to use Tilapia fish scraps? any fish works?
Good recipe.
I used some left over salmon the broth did not came out white or milky. Also I did not have any cornstarch but used milk to wash away some of the fish smell. Do I need to have white fish to get the milky white soup? 5:35
I will be honest, the title did not make this sound yummy at all to me. But after watching, I’m intrigued!
Looks amazing! I will try this soon!
Must try out, especially you can use the soup to cook together noodles ~~