Patreon: [ Ссылка ]


Patreon: [ Ссылка ]

BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..

In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.

Below is a list of products i use,condiments,essentials tools etc

Eastman Outdoors 90411 Portable Kahuna wok Burner..[ Ссылка ]
Chinese ladle..[ Ссылка ]
London carbon steel wok.[ Ссылка ]
Chinese Chefs Knife (cleaver ).[ Ссылка ]
Chinese Caramel sauce..[ Ссылка ]
Shaoxing wine..[ Ссылка ]
Lee Kum Kee dark soya sauce..[ Ссылка ]
Lee kum kee light soya sauce..[ Ссылка ]
Lee Kum kee Panda oyster sauce..[ Ссылка ]
Lee Kum kee sesame oil ..[ Ссылка ]
Lee kum kee garlic chilli sauce..[ Ссылка ]
Lee Kum Kee chilli bean paste [ Ссылка ]
Jimmys sate sauce..[ Ссылка ]
Knorr chicken powder..[ Ссылка ]
MSG..[ Ссылка ]
Sambal paste..[ Ссылка ]
Lee kum kee black bean garlic sauce..[ Ссылка ]
Lee Kum Kee black pepper sauce..[ Ссылка ]
Lee kum kee Hoisin sauce ..[ Ссылка ]
Lucky boat noodles thin number 2..[ Ссылка ]
Lucky boat noodles thick number 1..[ Ссылка ]
Potato starch.[ Ссылка ]
Fermented red bean curd..[ Ссылка ]
Dehydrated Garlic..[ Ссылка ]
Daisho Yakiniku Sauce..[ Ссылка ]
Lobo Satay seasoning..[ Ссылка ]



I use UK measuring cups and spoons for all my videos..Cups in other country's may vary so you might have to convert to the UK measure. Simple enough to do. It makes life a whole lot easier than using any other system. Most supermarkets have them..

This style of sauce is what you find in takeaways..
It's more of a syrup but maybe not for everyone but worth a try. You won't be out of pocket

Takeaways don't use ketchup for their sweet and sour but is used for other dishes
In China traditionally sweet and sour sauce is made from mixing sugar or honey with a sour liquid such as rice vinegar or cider vinegar.Sometimes a paste made from tomatoes is used( i.e. ketchup) but this is rare in takeaways and have always stuck to a more traditional method..
If you've ever ordered sweet and sour from a takeaway you'll notice it has this translucent colour per tutorial..
This can only be achieved by not using ketchup. Some may boil fruit which is another way but doesn't always apply but still no ketchup or tomato puree
It's the caramelising of the sugars that produces it's sweet candy taste...Simple but effective.
There are million ways to make this but takeaways just use the one..Profit margins have to be made hence the reason..
If you had to use use ketchup for example then you would immediately loose is translucent colour and on a larger scale you would have to use a helluva lot.The simple reason why takeaways don't use it and still tastes great...Sweet and sour sauce with ketchup is also nice but not traditional..
I sat down with the chef the other day and gave me a whole run down on this so most of it is his words..It's all about making a tidy little profit and takeaways charge a fortune..Personally i think they are too expensive. Profit's are huge by only using simple ingredients..

The flour i used was Lidl's own brand..54 pence a bag. Green Dragon six quid a bag. All the takeaways i work in use Lidl's. Takeaway's couldn't survive using Green Dragon, where's the profit, think about it....Many of have asked me about this in the past. Saying using a cheaper brand that chicken balls won't puff up, well it's evident in my video that they do and also the doughy texture that surrounds them. Next time your in Lidl's have a look at the flour section and see how much they stock and you'll find it's stacked right up to the ceiling. Takeaways in Glasgow are their biggest customers. Might be different elsewhere but i know for a fact that's what they use..Profit's have to be made but not by using Green Dragon..If you find Green Dragon is giving you better results then stick with it..It's really up to yourself which one you use guys
When making the batter make sure it's of thick consistency. This will give you the outer doughy layer that surrounds the chicken..

#chinesechickenballs..#sweetandsoursauce

свернуть