Ziangs food workshop bring you our Hong Kong Style dry batter mix, this batter works with any sauce based crispy dish, in particular Sweet and Sour Hong Kong style, which I will be making a video on how to make using our Double Concreated Sweet and our sauce that's also for sell on our webstore. I'm using chicken breast in this recipe but it will work for all meats, in particular pork and king prawns, and for crispy shredded beef.
These videos are designed for people on our webstore, but I needed a place to host them so I've put them here.
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Pre-order reprint of the hardback cookbook: [ Ссылка ]
Join the recipe vault: [ Ссылка ]
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Here are links to products we recommend and that we use in our videos
Induction hob 2kw: [ Ссылка ]
Induction hob 3kw: [ Ссылка ]
Tempature probe: [ Ссылка ]
Wok, good all round non-stick: [ Ссылка ]
Cast Iron wok: [ Ссылка ]
The wok that a takeaway would use flat base: [ Ссылка ]
The wok that a takeaway would use round base: [ Ссылка ]
Best kind of cooking utensil for use with non-stick woks: [ Ссылка ]
Best kind of cooking utensils for use with cardon steel woks (don not use with non stick): [ Ссылка ]
Measuring spoons: [ Ссылка ]
Measuring cups: [ Ссылка ]
Measuring just set, 250ml, 500ml, 1L: [ Ссылка ]
Large measuring jug 2.2L: [ Ссылка ]
Magnetic measuring spoons: [ Ссылка ]
Small cleaver: [ Ссылка ]
Large meat cleaver (takeaways go to): [ Ссылка ]
Cool Meat clever: [ Ссылка ]
Parring knives: [ Ссылка ]
Hardwood chopping board: [ Ссылка ]
Round hardwood chopping board: [ Ссылка ]
Colour coded chopping boards: [ Ссылка ]
Small rice cooker 1 litre: [ Ссылка ]
1.8L Rice cooker: [ Ссылка ]
High end rice cooker: [ Ссылка ]
Non-stick pot for making pastes 4.5L: [ Ссылка ]
Cooking pot for sauces 5L: [ Ссылка ]
Squeeze bootles for oils and sauces: [ Ссылка ]
Storage jars for spices/pastes/seasonings 250ml: [ Ссылка ]
Storage jars for spices/pastes/seasonings 500ml: [ Ссылка ]
