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 ]
This method is used in Chinese takeaways..Ribs are always deep fried as opposed to grilled and will take on a charring effect detailed in the tutorial...Normally when cooled they are then frozen and deep fried from frozen
The sauce is always cooked separately and then used to pour over the ribs if required.
Use measuring spoons recommended...All level
Ingredients
One and a half pound of pork ribs..Cover with water and then add the following ingredients
7 whole garlic cloves
5 star anise
1 inch piece of root ginger chopped
4 tbls of hoisin sauce
4 tbls oyster sauce
2 tsp of MSG
2 tbls white sugar
1 tsp Chinese five spice
1 tsp beetroot powder or red food dye
1 tbls salt
Pinch of white pepper
1/4 tsp cinnamon powder
1 medium sized onion sliced
Cook on a really low heat for two hours until tender..Just a simmer
When ready remove the ribs from the stock and then shallow fry the ribs in oil to crisp them up
Keep the remaining stock..This will be used for the pour over sauce
#barbequespareribs
