Watch as Daddy Lau walks us through 3 plant-based Chinese dishes. These work great together as a healthy and delicious meal!
🍴 WRITTEN RECIPE + INGREDIENTS🍴
Visit our blog for step-by-step instructions:
Egg Rolls: [ Ссылка ]
Buddhas Delight: [ Ссылка ]
Tomato & Eggs: [ Ссылка ]
🍜 JOIN THE CANTO COOKING CLUB 🍜
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Take a free peek inside: [ Ссылка ]
🍳 COOKWARE WE USE/LOVE 🍳
- Chinese Cleaver: [ Ссылка ]
- Carbon Steel Wok: [ Ссылка ]
- Stainless Steel Spatula: [ Ссылка ]
- Non-Stick Wok: [ Ссылка ]
- Non-Stick Spatula: [ Ссылка ]
- Gas Burner: [ Ссылка ]
- Electric Burner: [ Ссылка ]
- Steaming rack: [ Ссылка ]
- Steaming rack with holes: [ Ссылка ]
🥢 KITCHEN ACCESSORIES WE USE/LOVE 🥢
- Infrared Laser Temperature Gun: [ Ссылка ]
- Wireless Meat Thermometer: [ Ссылка ]
- Food Scale: [ Ссылка ]
👨🍳 DAD'S SPECIAL INGREDIENTS 👨🍳
- Light Soy Sauce: [ Ссылка ]
- Dark Soy Sauce: [ Ссылка ]
- Chicken Bouillon: [ Ссылка ]
- Sesame Oil: [ Ссылка ]
- Rice Cooking Wine: [ Ссылка ]
- Shaoxing Cooking Wine: [ Ссылка ]
- Premium Oyster Sauce: [ Ссылка ]
- Chili Oil: [ Ссылка ]
- Hoisin Sauce: [ Ссылка ]
- Vegetarian Oyster Sauce: [ Ссылка ]
- Gluten-Free Oyster Sauce: [ Ссылка ]
- Handcrafted Soy Sauce: [ Ссылка ]
🎥 MY CAMERA GEAR! 🎥
- Workhorse Camera: [ Ссылка ]
- Lens for Wide Shots: [ Ссылка ]
- Lens for Detail Shots: [ Ссылка ]
- Macro Lens: [ Ссылка ]
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
⏲ CHAPTERS ⏲
00:00 - Egg rolls!
00:32 - Prepare dried ingredients
01:08 - Cut ingredients
03:20 - Create glue
03:40 - Stir-fry filling
07:04 - On egg/spring rolls
07:52 - Wrap rolls
11:02 - Deep fry rolls
11:53 - How to prevent rolls from exploding
13:05 - How to keep them crispy
13:52 - What to do with leftover oil
14:24 - THE CRUNCH
15:11 - Soak dried ingredients
15:37 - Cut mushrooms + cabbage
16:46 - Cut carrot
17:06 - On Buddha’s Delight
18:36 - Cut shiitake mushrooms & aromatics
19:19 - Prepare bamboo fungus
19:41 - On bamboo fungus
20:35 - Prep dried beancurd
20:50 - What ingredients are essential
22:01 - Prepare fermented red beancurd & create sauce
23:51 - Blanch ingredients
24:47 - Stir-fry ingredients
25:58 - Add water
26:45 - Do we use fat choy?
27:19 - Add sauce & vermicelli
28:10 - Shortcuts to making this?
29:03 - Create slurry
29:24 - Add peas, slurry, & sesame oil
30:31 - Peel tomato
31:10 - Peeled or unpeeled tomatoes?
31:52 - Cut tomatoes
32:32 - Type of tomato?
33:01 - On tomatoes in Chinese cuisine
33:24 - Cut ginger
33:42 - Prepare eggs
34:19 - Prepare cornstarch slurry
34:33 - Cook eggs
34:45 - On carbon steel
35:48 - Right egg texture?
36:04 - Cook tomatoes
37:25 - How to season this dish
38:15 - Add eggs & ketchup
39:05 - Prevent the raw tomato taste
39:24 - Plate & serve!
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - [ Ссылка ]
Copyright Chillhop Music - [ Ссылка ]
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog: [ Ссылка ]
👋 CONNECT WITH US 👋
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🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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