I was cooking and my favorite friend, Mr., was just going to come over and we were going to make some Chinese food together because it's one of his favorite dishes. I'm all about flavoring that oil so everything I cook is going to have the essence of this glorious flavor. So, we're going to start with broccoli, our little scallion friend Gingi Yosis. Well, that was that was garlic this is losing it people cooking too long what happens after about your fifth Chinese recipe of the day tactical bazanka on to me it's really about flavoring that oil so everything I cook is going to have the essence of this glory to you.
We're going to make this dish and part-time lovers with the ggs mixture that's all she knows so so she doesn't do her homework cuz he's cooking Chinese food beef you're going in I don't care what you say you're going in with the rest of them you got to be friends get the walk nice and hot. Add in our corn starch experience mixture and you'll see go add this really cool thick glaze to it since most people know that everything is sexier with sesame seeds well now it's basically Sesame beef which is delicious broccoli Sesame beef I'll take it oh my goodness C give it the old spin I mean honestly it's very simple dish but people love this chasing truth a new documentary all about chasing truth with Chinese food oh man now that just shot me back to a time I remember when I first fell in love with beef and broccoli.
It took me a long time but I actually happen to think broccoli is one of the best vegetables best not not if not best things in the entire world in general and this way of cooking broccoli if you don't like broccoli make this recipe then try to tell me you don't like broccoli broccoli is a thing of Love why am I just crushing it today all right so I did a video it was a wrap video some people freaking loved it a couple people didn't so I figured I would add it again to this video just show you guys how to make the general SE without the rap lyrics.
So, take an egg beat that up add add some soy sauce and some of that Chinese cooking wine then I got a little bit of baking soda actually it's baking powder and just going to mix it up with the Whisk. Add in some cornstarch you're kind of making this sauce slurry thing right then toss your chicken that's actually going to be the marinade the chicken's going to sitting there for anywhere from an hour to a couple hours.
Then take another Bowl add in some corn starch right some more of the baking powder this is going to help with the rising this is our breading essentially you can add flour a lot of places add flour but this this is awesome cuz it's going to be gluten-free if you're using gluten-free soy sauce cool okay now add some soy sauce into a final Bowl lots of bowls no big deal some more Chinese cooking wine rice vinegar some sugar sesame oil corn starch and mix that up right that's the sauce.
Okay, now take that chicken that was marinated and I'm going to be dancing why not and then put it in that mixture and then just deep fry it so you're putting in that cornstarch mixture just coating it around deep fry at about 350 375 and it's just going to get super gloriously crispy like oh my god look how crispy that is what is going on it's crispy levels take some oil in your walk scallions go in ginger goes in minced up and garlic goes in and a chili dried chilies one or two however hot you want it kind of mix that around for a little bit.
Then pour your sauce in with the corn starch when it gets hot it's going to thicken up and you're going to have this amazing General so sauce and you throw in your chicken and you toss it around and you are pretty much set like oh this this honestly blew me away with how good it was I cannot express to you how perfect it tasted so I throw it over some rice I added in some sesame seeds some people are like why but I just love sesame seeds you don't have to look at that come on sexy time boy am I excited for probably more than any other recipe ever oh my god I've done it I've done it a perfect stal sauce recipe of all time Len thank you guys so much for sticking around for part one of the Chinese glorious eating experience.
I had a blast making it I did not know what to expect I was blown away by how incredibly delicious the recipes were I'm not just saying that cuz I'm on camera I know people have the same damn reactions so good every time but seriously this food hits on such an amazing note I hope you enjoy and you give these things a try because you should it's so easy even if you don't have all the ingredients just give it a try and don't remember that you can forget to be the best cook in the world
"WEBVTTKind: captionsLanguage: enpeople love this oh baby what is going on munis listen today I want to do something very special Chinese food is one of my favorite Cuisines but I don't really know much about authentic Chinese food I know a lot more about Chinese takeout which is like Americanized Chinese food not authentic in any way shape or form you're talking g s the egg rolls I mean some things have obviously resemblance but I'm talking the Chinese food that I grew up on and over the years like I just kind of stopped eating it cuz I don't really eat out much but I've been craving those flavors I'm sure some of you guys are in a similar situation so I wanted to show you how to make all of my favorite favorite Chinese food takeout recipes here's the thing once you know the basics of each recipe you can go crazy like we're going to be making beef and broccoli so you can make beef peppers and onions you can make sesame beef orange chicken like you you get the basics and then you see like oh if I add a little bit of this then it becomes that so I'm not teaching every single recipe on the menu obviously but enough that you're going to freaking love it all right so check it out I making egg rolls and the thing about egg rolls is you usually get your Eggo wrappers and if you can't find them in the fresh section of Asian grocery store look in a frozen section even non Asian grocery stores usually have them unfortunately I went to an Asian grocery store and I couldn't find egg roll wrappers I found these guys spring roll wrappers spring pastries that will do just fine it might look a little bit different but still delicious the point is that all this gloriousness here is what's going to get us to the golden land of egg rolls I prepped some stuff carrots red pepper Skillet some of this cabbage stuff here got sugar oyster sauce SES oil soy sauce and ground pork you can add shrimp sometimes they do that but they it is you're cooking this mixture down very quickly then you wrap it in you fry them and you're good to go the one thing we haven't seen yet is the oyster sauce now I don't use oyster sauce much I just tasted it it's super pungent super flavorful like Umami bami on its own it's not something you're going to want to eat when you add it to stuff you just get a little bit of it and it just does this thing to your body where it's like hey guys we're having a good time my walk is getting hot hot hot and the only thing that I did not show and mention which has pretty much been using in every single thing cooking is of course the ggs the ginger garlic scallions so get some scallions in there a little bit of this minced minced ginger and then the garlic and you want to stir it around so the garlic of course doesn't burn but the nice thing is once we get the other vegetables in there they'll kind of be Garlic's friend and protect them I actually feel pretty good about that you don't want to go too deep just yet adding the carrots cabbage that's aoy cabbage so it's like that big not napa cabbage they call it and it will wil down looks like a lot of cabbage but that cabbage is going to really Wilt down wa waa WKA WKA so what I'm going to do is just kind of push that over to the side WS are big take advantage of that this is like if you're doing fried rice you can fry an egg at this point but I'm just going to fry that pork right in it doesn't have to be perfectly separated but it just helps it'll give it a chance to get some color before it goes in there cuz once it goes in there it's going to be more steaming you know what I'm saying let let that sit for a second oh that's looking glorious glorious glorious okay you get that see starting to get a little color kind of stir fry that a little bit more now at this point I mean I could keep trying to do more I'm just going to bring it all together it's got a little caramelization which gives me that color soy sauce of course just like a nice sprinkle a small little hit to the good old sesame oil remember A little dab of the oyster sauce not too much just like yeah some sugar sugar just helps balance out all like the saltiness without like taking away it just gives you a nice blend oh that's going to be one Divine egg roll what you're really doing is You're Building lots of layers of flavor which is just smart so the main thing that I know about these wrappers is that they are much thinner than an egg or wrapper so I'm going to use two of them they're very similar I mean it's pretty much flour and water um the other ones I think I guess they have egg in them hence the egg roll but uh all you want to do you don't want to over stuff this again it's kind of like rolling a nice little joint ski here and you take that and then you take some water and you just kind of coat the edges gentle nice gentle touch don't touch too much a little bit of that you know what I'm saying coat the edges with some water or egg which I could use egg but I don't want to waste my egg fold it over once go over again and just trying to get liquid squirting out cuz that's what will screw you in the fryer and then boom I can take this last little bit here add some more water it's kind of like act as glue you know and just sit that down on that side I'll do one more ladies and gentlemen weighing in at about a I don't know 6 oz Mr Egg Roll and Mrs Egg Roll cool I just put them in a walk with a little bit of oil you don't need to do a deep fry you could but by no means do you have to you can just cook them on each side oh my God they're already oh Lord we have gloriousness look at that already starting to look sexy it's okay if you flip them over a couple times you can just leave them on one side if you choose or you can go for a couple those actually look like some hella glorious egg rolls right there where the hell did I start saying Hela again that was like I think I was like 12 years old when I started Hela it was like a la thing these C quick wow they're like some tight clunies and let's get these bastage out of there you don't want to cook it on too high or they'll before like they fully cook through they will get super dark so you want to do like a nice once you get the oil hot I kind of like to keep it at like a medium medium low it kind of maintains the Heat oh yeah that looks gr baby sprinkle a little scalling and make it look like I care what I'm doing uhuh wow yeah you want to definitely don't bite into these try to crack them open cuz they are a steam pocket of a hellish fire on your tongue if you don't be careful usually they serve with hot mustard or they serve with duck sauce but I made sure the feeling was so good these are selfcontained sauce bees all right so check this out I went to Chinatown I found the low M noodles if you cannot find low man noodles no big deal you can probably even use spaghetti and this would still be delicious what I find so gloriously beautiful about these noodles is because they are fresh you literally just dump them in some water should probably add some salt to that but just dump them in some water and in about 40 seconds these guys are perfectly done and cooked which is spectacular cuz when you think of noodles usually like oh 15 20 minutes but no when they are fresh they cook so fast all I have to do is cook them in water strain them and we are on our way to low main Heaven all right you guys know how to cut vegetables but I'll give you a little bit of a breakdown got your red peppers again use whatever you got you see like onions peppers and carrots in there a lot see scallion you see other stuff but I'm just cutting them in these like thin little strips no big deal love the life kiss yourself carrot sucker I just cut this guy I'm going to basically cut it in these little slices suck my but look at that I mean that is a very very simple way to cut something and make it look sexy on Hing hom H Li Li Lambo basically just you got to sing while you cook for this guy I think what I'm going to do you see this a lot I feel like in Chinese cooking like a piece that's kind of looks like that you know you call it a dice or something I don't know but you see that put that on the plate and then I'm pretty much just ready to go once the food is hot okay so for this little Min I'm doing pork and this is actually pork loin which the cool thing about pork loin is it's affordable and it's delicious it's not one of those things you have to like cook for a long time it's got a good tender good flavor to it once I have a piece like that then I can just cut these long thin strips which you'll see a lot of times in l Main those long thin strips of pork they're going to fry up super fast and super glorious look see Little Porky Porky Porky Porky got this guy getting nice and hot hot hot oh smoking pork goes in boom shocka keep kind of moving that around there she goes I see you sticking sticking that ass now we're going to get crazy and fify this sun Up onions kot red papias boom boom shock round three I'm going to add in scallions cuz you can't have Chinese cooking without the scall Wags love this thing let this be my hand for now on I think if I got Captain Hook ified by Peter Pan or the crocodile and lost my hand I'd probably opt for like a spatula instead of a hook or maybe probably not a knife that scare people maybe tongs tongs will probably be it for me I could live a good life of with Tong hands in goes a bunch of Ginger kind of just eyeballing it but you know tablespoon couple of teaspoons whatever the hell it's pretty good to me start to build the sauce a little bit I'm going to go in with some sesame oil you don't want to use too much of this stuff it's one of the most delicious oils in the entire world but too much of it will screw with your mouth and your brain it's so powerful I can just smell it now just took over that low main experience in a good way but it could have gone bad had I been a son of a and gone too high oh more scallions again feel it out you know this isn't the kind of cooking that's like French you know stick up my butt kind got to be perfect this is like just love thy food like you love thy neighbor or maybe you hate Thy Neighbor in that case don't love the food like the neighbor oh lordy lordy lordy I freaking love I'm so so we did taste little pie a little bit of sugar oh that was a good amount that's all good and a bunch of soy and you don't really necessarily want to add the soy in too early this is more at the end because if you add it too early sometimes the soy can get a little weird I mean it's still good but it can get a little bit funky or kind of burn up a little bit same with the sugar so I like to add it at the end dropping those little main noodles I made way too many but you going never have too many fresh noodles right okay I think that's good get off of me damn it some little get the hell off just mix that around break up the noodles a little bit cuz they're pretty uh pretty long well that that's the ultimate trick you stick it in just go like that I'm telling you feels good wow now that is looking sexy and you can give it a little taste or you can just kind of smell it and be like hey buddy we're doing pretty good here aren't we oh come on so God damn good what is happening why am I crushing you today yeah this L m's on fire you your l on fire High okay boom done what do you know about that excuse me sir your L man delicious can't say l man is a dish that's as exciting as like a general s but I think it's just one of those great dishes that is really filling so we would always get the house L main house I never knew what house meant I think it just meant like whatever the hell they got in the house they just throw it in I'd say this is a pretty damn good rendition M anybody hungry like I wish I could invite you guys over to eat I have so much freaking food what the hell is going on why am I just crushing it today it's fantastic and it makes me want to Tasty D do the Tasty N do it huh do the Tasty n a little bit of this I'm doing my this is tasty dogs you know you want it you know you want it by the way if you are are wondering yes this is my new apartment it's freaking awesome so what I'd be essentially doing is taking this beef rump there's other options you could use like Tender Loin You' even use ribeye if you really go crazy but no need to just slicing it really thin like in these types of pieces you know you kind of choose your size they're going to shrink a little bit so what we have here is another glorious example of why I love Chinese food a lot of times they will make these sauces and especially at restaurants I have the sauce already made and once they add the sauce what they're doing is they're actually adding cornstarch to it and what the corn starch does you'll see cornstarch in a lot of recipes today the cornstarch is the thickener it's also a great breading like in the general se but about a tablespoon of this to Soy Sauce I'm going to do a little oyster sauce as well just a little bit Chinese cooking wine I whis this together you see that folks can you see it with the corn starch once it dissolves in there you can see it gives it like kind of a lighter experience of the color situation and when it hits the hot pan it's going to instantly thicken up and that's going to give you that like glaze because it allows the sauce to stick to everything if you didn't have the glaze it would still be good but sometimes the soy sauce can just have a mind of its own so this actually creates a situation where the sauce is like no we're going to be one we're going to like make this master sauce and we're all going to become one beautiful friend of love just decided I'm just going to do a little marinade of the meat I feel like why not I could use a little bit of marinade so some soy and just some sesame oil help to give us a nice glorious flavor you can let that sit from anywhere from 10 minutes to an hour overnight whatever in Chinese cooking they tend to do a lot of steaming which I appreciate because you know it makes a lot of sense you can get vegetables really nice and tender without like if I tried to cook this broccoli right now it would probably burn before it got tender so what I'm going to do is kind of a fake version of a steam I could use a steamer basket pop it in there put the broccoli on top that's great what I found that I enjoyed recently is kind of just getting some a little bit of water in there dropping in your broccoli I'm just going to add a little bit of salt why not and even if this if this is all you're making even if you're not making the beef dish just simply doing this what it's doing is it's kind of steaming and cooking the broccoli you'll see the broccoli change colors gets a beautiful green color it's already green but it's going to get an even more sexy green color and as the water Cooks out the broccoli Cooks by the time the water's gone you got cook broccoli and then you can move on with your old dish just like that as the water's cooking out broccoli turns this really cool vibrant green and then we are ready to go so I'm going to take that out and then get the beef in there okay so the Beast mostly cooked it going to be all the way cooked at this point but I'm going to take it out cool work that guy out now we're just going back with our Mr favorite friends you know your little scallion gingi yosis well that was that was garlic this is losing it people cooking too long what happens after about your fifth Chinese recipe of the day tactical bazanka on to me it's really about flavoring that oil so everything I cook is going to have the essence of this glory to you broccoli let the broccoli become best of friends and part-time lovers with the ggs mixture that's all she knows so so she doesn't do her homework cuz he's cooking Chinese food beef you're going in I don't care what you say you're going in with the rest of them you got to be friends get the walk nice and hot add in our corn starch experience mixture and you'll see go add this really cool thick glaze to it since most people know that everything is sexier with sesame seeds well now it's basically Sesame beef which is delicious broccoli Sesame beef I'll take it oh my goodness C give it the old spin I mean honestly it's very simple dish but people love this chasing truth a new documentary all about chasing truth with Chinese food oh man now that just shot me back to a time I remember when I first fell in love with beef and broccoli it took me a long time but I actually happen to think broccoli is one of the best vegetables best not not if not best things in the entire world in general and this way of cooking broccoli if you don't like broccoli make this recipe then try to tell me you don't like broccoli broccoli is a thing of Love why am I just crushing it today all right so I did a video it was a wrap video some people freaking loved it a couple people didn't so I figured I would add it again to this video just show you guys how to make the general SE without the rap lyrics so take an egg beat that up add add some soy sauce and some of that Chinese cooking wine then I got a little bit of baking soda actually it's baking powder and just going to mix it up with the Whisk add in some cornstarch you're kind of making this sauce slurry thing right then toss your chicken that's actually going to be the marinade the chicken's going to sitting there for anywhere from an hour to a couple hours then take another Bowl add in some corn starch right some more of the baking powder this is going to help with the rising this is our breading essentially you can add flour a lot of places add flour but this this is awesome cuz it's going to be gluten-free if you're using gluten-free soy sauce cool okay now add some soy sauce into a final Bowl lots of bowls no big deal some more Chinese cooking wine rice vinegar some sugar sesame oil corn starch and mix that up right that's the sauce okay now take that chicken that was marinated and I'm going to be dancing why not and then put it in that mixture and then just deep fry it so you're putting in that cornstarch mixture just coating it around deep fry at about 350 375 and it's just going to get super gloriously crispy like oh my god look how crispy that is what is going on it's crispy levels take some oil in your walk scallions go in ginger goes in minced up and garlic goes in and a chili dried chilies one or two however hot you want it kind of mix that around for a little bit then pour your sauce in with the corn starch when it gets hot it's going to thicken up and you're going to have this amazing General so sauce and you throw in your chicken and you toss it around and you are pretty much set like oh this this honestly blew me away with how good it was I cannot express to you how perfect it tasted so I throw it over some rice I added in some sesame seeds some people are like why but I just love sesame seeds you don't have to look at that come on sexy time boy am I excited for probably more than any other recipe ever oh my god I've done it I've done it a perfect stal sauce recipe of all time Len thank you guys so much for sticking around for part one of the Chinese glorious eating experience I had a blast making it I did not know what to expect I was blown away by how incredibly delicious the recipes were I'm not just saying that cuz I'm on camera I know people have the same damn reactions so good every time but seriously this food hits on such an amazing note I hope you enjoy and you give these things a try because you should it's so easy even if you don't have all the ingredients just give it a try and don't remember that you can forget to be the best cook in the world\n"
