I made these scallion noodles and they were insanely good. The dried shrimp really does make these noodles special. I was surprised that the fried onions didn’t taste burnt despite being almost fried to a black color. The second time I made the scallion oil, I didn’t bother straining out the onions. The onions ended up almost burning from the residual heat of the oil. So do strain the onions after frying as instructed. This has to be one of Chinese Cooking Demystified’s best recipes.
Oh! Almost forgot - one point of clarification. The egg noodle quantity was 80g per serving, so for this amount (two bowls/servings), you'll wanna boil 160g of noodles total. Apologies!
Would love to see a recipe on how to prepare Sichuan cold noodles. I tried this recipe czcams.com/video/plJWcLCy_Lc/video.html But I am eager to see yours..because your recipes are at a totally different level. Thanks for sharing..your gift
I couldn't find any dried shrimp/was too daft to locate them at the local Chinese grocer, so I subbed some dried shiitake mushrooms that I followed the same exact procedure with and they worked fantastically! Good vegan alternative if you wanted to go that route with non egg-based noodles.
I love it how you say Devour! at the end of each video. Its exactly how i feel when am at the end of your videos. Lived for 6 years in Shanghai and I miss Chinese food so much and this Channel is amazing.
I am completely amazed by foreigners who immerse themselves in the study of the language and culture of their adoptive countries. But you are a step higher... you teach the world Chinese cooking! That is so amazing. I love this dish.... tried it so many times in several Chinese cities but I want to try the one with the fried Shrimp. U M A M I!
Cheers, thanks for the kind words! This dish was Steph cooking, but you'll find me behind the wok in a few :) I would like to emphasize though that there's absolutely zero way that I'd be able to do this alone... Steph's equally if not moreso the brains behind this operation lol. And yeah, this version's awesome. I know we were sort of playing footsie with contradicting the whole premise behind this video (supposed to be a dirt easy dish), but we were trying a few different things and we decided that we *had* to go for the most delicious one ;)
I loved this dish growing up in Shanghai, but had no idea it was so easy to make! Tasting this for the first time in 20 years in America is like a nostalgia bomb! And all my American friends love it too! I actually like using sphagetti noodles for this, one thing I learned is that you have to let the noodles completely dry or else the sauce wont stick. Now I have quite a bit of scallion oil left over! What are some other uses for it? I love this channel, as a Chinese American it helps me get in touch with my culture but in a refreshing way!
Cheers, welcome and thanks for the kind words! We're big fans of the narrative style for recipe videos - the best way too keep the emphasis on the food but still be able to communicate what's going on IMO. Also conveniently the easiest way for total amateurs like us to film a food video :)
All the Asian food we eat you can bet I've got a jar of this, and garlic oil for my Thai food too. On our menu today is homemade jiaozi and hui gou rou.😉
🎆🎇🎉🎊HAPPY NEW YEAR🎊🎉🎇🎆Steph and Chris! (I know the Chinese calendar is different, so I shall wish you a happy new year then as well, lol) This looks like straight up comfort food. Nothing too fancy or expensive: just good tasting, delicious simple fare. Good one for the new year. It is almost -30oC here in Ontario Canada. Comfort is our only concern here! It's been bitterly cold for over a week here. I'm happy to see you aren't freezing, 😂. Ottawa was the coldest capital city in the world at one point last week! (I'm in Kingston about a 2.5 hour drive from Ottawa) Good to see you! Jenn 💖 in Canada 🍁
Haha yeah, my (Chris) family's from Pennsylvania... they've been getting some crazy cold weather too. Here is Shenzhen, it's unseasonably warm... so like perfect weather. 23 degrees Celsius, sunny, light breeze. Of course, the flip side is that our summers are stupid hot and muggy lol Happy 2018!
Chinese Cooking Demystified Then you DO understand Chris, 😂! It's so cold our antifreeze in the trunk of our car~froze! Brrrrrrrrrrrr Looking forward to a new year of delicious videos. Jenn 💖 in Canada 🍁
With aglio e olio, you would usually mix some of the starchy pasta water into the oil so it sticks to the noodles better. Do you guys think that is necessary/helpful here?
I _love_ your videos, and have personally tried the mapo tofu and chow mein recipes. Both came out amazing, and far better than any other recipes I have tried for either - and I've tried a few =D I really want to try the chicken feet recipe next. Never had them before, but I look forward to trying them and seeing if I like them! If you're still taking requests - I would love to see your take on any "crispy noodles" recipes. Not sure if there is an "authentic" version that's actually used in China, but having tried various recipes for crispy noodles elsewhere they never come out good, and you guys seem to have the knack. =D
Oh wow!!! I guess I never noticed because you're usually narrating!! Well, good job to all of you, Steph, Chris, Adam and Dawei!! ^_^ I love all your videos, and have seriously impressed some of my friends with your recipes! (Though I don't take the credit of course ;p)
For future reference, I have a peanut allergy but would absolutely love to make these kinds of oils. What can I use as a substitute for peanut oil in Chinese or Chinese-style cooking? I presume canola is missing something. If you see this and if it strikes you to answer, could you make a note in a future video? What would YOU use? I love this content so much.
I'd probably go for sunflower oil, but in the end it doesn't matter too much - Canola's fine. Peanut oil's nice just because it has a nice fragrance and a high smoke point :)
Faint of Hearts Are you able to use grapeseed oil? It is a great carrier of flavours because it has virtually no detectable taste, it is much cheaper now and, like peanut oil, has a high smoking point. I've used it exclusively for about 7 years now. I love it. Hope that helps! ☺ Also, if I may be so bold, do you react to peanut oil if it's just being used in a room you're in? My daughter runs a daycare and she can't even have any form of peanuts including oil, not even to cook with, because just the miniscule amount dispersed in the air can send one of her charges into anaphylaxis. That same daughter was allergic to milk, wheat and eggs (not anaphylactic to them though)~so understands it can be deadly. Just curious. You don't have to answer. Jenn 💖 in Canada 🍁
Whatever you do, do not grab a bottle of sesame oil thinking it's basically the same thing because it smells like peanut butter. Trust me, there will be problems.
rhijulbec1 I am fortunate in that my allergy is mild. I can be near and smell it, but touching the source induces hives. I never had or used an epipen. To everyone else, thanks for the suggestions! I think I'll try grapeseed oil. Appreciated!
Yeah we totally gotta do a few veg dishes - I know a number of people came here through stir-fried vegetables so we definitely need to do a few more! We're not vegetarians so unfortunately don't eat a lot of Buddhist food (so it'd be tough to replicate), but we're looking at doing more with mushrooms and tofu :) Next week's Sichuan 'mouth watering chicken' though, so it'd have to wait :/
Oh! Almost forgot. You can *totally* make this one vegetarian. Replace the 16 dried shrimp with 3 dried shiitake mushrooms, and steam for 20 minutes instead of 10. Continue as is. It'll be just as tasty!
Improv'd a version of this with about a quarter of a leftover yellow onion in vegetable oil (I've never used peanut, and haven't restocked the sesame yet), soy sauce, brown sugar (I had no white) and the noodles (sans flavor packet) from an instant ramen pack I had lying around. Delicious. I do think I should've used the whole onion half in retrospect but there's always next time. The color on mine came out quite a lot more soy-saucey than this. Wonder why...
Yeah man this dish was made to be improvised. In hindsight I think we maybe shouldn't have made it this... fancied up. We were really wracking our brains before putting out the video, wondering which version we should put out. I remember thinking "let's just go with the most delicious one", but I think the essence here's that it can kinda be an easy and delicious thing.
Hey, loving the channel! Just wondering if you'll be able to show how Zha Jiang Mian (炸酱面) is made. I'm not sure if that's even served there, since I've only had this in Canada. Thank you!
Scallion oil doesn't really have a theoretical limit - we'd usually respond 'three months in the fridge', but it's never really lasted long enough in our house to test the upper limit :) As for the other ingredients... hmm... a couple days? As some of the other commenters said, if you're looking for something quick and easy you could always also just skip the shrimp topping!
How long will this oil keep in the fridge? Is this heating enough to kill any c. botulinum spores in the onion? Been trying to find info on the shelf life of fried onion oil for a while, so I'd appreciate if anyone knew!
I don't keep it the oil the fridge and can keep the oil for about 2-3 weeks at room temp (i.e. 30-35 degrees celsius). The fried onion (without the oil) can be kept for 2 months.
I am a great fan of yours! This scallion oil noodle looks incredible. However I really want to know how to cook the Sichuan style chilli oil cold noodles. I had it once in a Sichuan restaurant and it was absolutely delicious. Cold firm noodle tossed in mouth numbing spicy oil and vinegary sauce. It was not dandan noodle as it didn't contain sesame or peanut paste.. I can't go back to that restaurant nor cook it myself. Please help demystify!!!
Oh man, we've gotten so many requests for that. Maybe we'll even try to give it a go before CNY (if not, soon thereafter). Tasty dish for sure, we were holding off because we didn't wanna do it too close to Dan Dan noodles.
well I made mine probably like 5 months ago and tried this recipe yesterday. Still not sick but I'm gonna have to try again because this recipe is so good... If I get sick itll be worth it lol
Yes, Yes, Yes. Fried it until golden brown. I used chopped garlic (cubes about 0.3-0.5mm in diameter) and sliced (1-1.5mm) shallots. Drain the oil and keep the garlic and shallot from the oil. This way the garlic and shallot will stay crispy. Yummy! Mix it with noodles, soya sauce, the 'special' oil and crispy bits of garlic and shallots.
Reading of Aglio e oglio here really touches me. It is a ridicolously poor dish but it actually requires practice and ability. Anyway, what about a video about eggs and tomatoes?
Botulism is more of a risk if you're storing (1) at room temperature or (2) for extremely long periods of time. Here we're frying the scallions and onions for a lengthy period of time, removing them from the oil, then jarring it and keeping in the fridge. I don't know enough about the Botulism parasite to confirm, but it seems extremely unlikely that it'd grow in such an environment. Regardless, people in theYangtze River Delta sure ain't dropping like flies :) If you're concerned, you could heat the oil for a bit after taking out the scallions to ensure that any extra moisture's removed and then put in a well sterilized jar.. From there, you could try to finish up the oil within a month or so (pretty easy to do tbh). I think that'd be kinda overkill, but I certainly could appreciate the fear.
I was under the impression that the questioner was looking for an easy-to-make recipe, but this one is fairly complicated. There is prep and processing for key ingredients of the final product (eg scallion oil, dried shrimp sauce). Looks yummy though. Also when filming on the balcony, was it fog or air pollution that made the background white?
Yeah... I think the traditional Cantonese Style Soy Sauce Fried Noodle and Lo Mein, the West China style Sesame Noodle (or any kind of Xian Toss Noodles) fit the requests a little better. Either way, this looks really good!
Honestly it's probably just from white balancing. The camera is set to pick up the darker colors of the balcony, so the background gets to be washed out. If the background looked normal, the foreground would be way too dim and hard to see.
We invested in a little curtain to hang on our balcony for filming. We found that the lighting was WAY too harsh without it! And I dunno, this isn't really that complicated, yeah? Takes about 20 minutes start to finish, even with the shrimp topping. Doesn't feel like much more work than Spaghetti Aglio e olio ¯\_(ツ)_/¯
The dried shrimp part here is a bit too much for what supposed to be a really REALLY simple dish. I usually omit them and add oyster sauce and a pinch of sugar to the sauce instead! Your version looks amazing though.
Yeah, obviously the topping could also be skipped and that liquid replace with stock or just water (plus oyster sauce, or plus MSG, or plus stock concentrate). We were playing around with this dish though when testing and asked ourselves if we should do an easier version or this still-really-easy-but-tastier-version. We opted for the latter :)
I think you can always replace the groundnut oil with groundnut water. 1. Buy 750 grams of groundnuts and remove groundnut from the shell. 2. Rinse groundnut. 3. Boil until the water (2.5 litres) is VERY HOT (about 208-210 Fahrenheit). 4. Put the groundnuts into the pot of very hot boiling water. 5. Boil in high heat for 5 minutes. Add your scallion etc. 6. Now reduce the heat and let the content to simmer, keeping it at 93-95 degree Celsius. 7. Continue for 4 hours. 8. Stop the boiling and turn off the stove. 9. Let it cool. 10. You should now have about 750 grams of groundnut water. 11. If not, boil it in high heat till you have about 750 grams of groundnut water (after removing the your nuts). 12. Now you have your groundnut water. 13. Cook your noodle and drain it. 14. Get your plate. 15. Mix your noodle with the groundnut water. 16. Add soya sauce, oyster sauce etc... 17. Enjoy! 18. You did use much oil and it still tastes GOOD!!!
SO what? And your digestive tract produces shit. Now go review the published research of folks like R. Vogel, L. Rudel, Ong, and the clinical research of folks like Caldwell Esselstyn, T. Colin Campbell, John McDougall and the published medical research summaries at NutritionFacts.org. Add that to the FACT that since 1980, where before in China meat and oil was both expensive and scarce, the rate of diabetes caused by adding animal protein to refined rice has seen one of the lowest rates of diabetes grow to one of the highest in the world with more than 50% of the population being diagnosed as pre-diabetic. Chinese food is great IT, you prepare it as it WAS, prior to the glut of meat where their consumption is now ~2.5 times that of the US and where everything now literally swims in oil. But then, how would I know, as I have only lived 'there' for the past six years. Oh, and here are a few of the results of a few studies on fats and oils focused primarily on the laughably labeled heart healthy olive oil!: Dietary Monounsat.Fatty Acids Promote Aortic Atherosclerosis in LDL Receptor - Null, Human ApoB100 -Overexpressing Transgenic Mice - L.Rudel et al. "The reduction in aortic atherosclerosis was not found when either cis or trans monounsaturated fatty acids were fed....Rather, just as much atherosclerosis was seen when cis monounsaturated fat diets were fed as when saturated fat was fed,..& significantly more atherosclerosis was seen when the trans monounsaturated fatty acids were fed." Hepatic Origin of Cholesteryl Oleate in Coronary Artery Atherosclerosis in African Green Monkeys…Enrichment by Dietary Monounsaturated Fat, L. Rudel, “the amount of coronary artery atherosclerosis was similar in the monounsaturated and saturated fat groups, in spite of the significantly improved LDL cholesterol concentration and LDL/HDL cholesterol ratio” Compared with dietary monounsaturated and saturated fat, polyunsaturated fat protects African green monkeys from coronary artery atherosclerosis, Rudel L.. “In sum, the monkeys fed monounsaturated fat developed equivalent amounts of coronary artery atherosclerosis as those fed saturated fat, but monkeys fed polyunsaturated fat developed slightly less.” The postprandial effect of components of the Mediterranean diet on endothelial function, R. Vogel MD, et al. “Conclusions: In terms of their effects on postprandial endothelial function, the beneficial components of the Mediterranean & Lyon Diet Heart Study diets appear to be the antioxidant-rich foods-vegetables, fruits, & their derivatives such as vinegar-NOT olive oil. Dietary fruits, vegetables, & their products appear to provide some protection against the direct impairment in endothelial function produced by high-fat foods, including olive oil.” Oh.....
Optimud OL You poor dumbfuck. The fact is that many of us who Do routinely eat REAL Chinese food - IN CHINA - DO care about the healthfulness of the food - unlike willfully ignorant asshats like yourself confused by objective evidence based fact. Now, go surprise your mommy by cleaning up your room without her having to tell you to do so.
I made these scallion noodles and they were insanely good. The dried shrimp really does make these noodles special. I was surprised that the fried onions didn’t taste burnt despite being almost fried to a black color.
The second time I made the scallion oil, I didn’t bother straining out the onions. The onions ended up almost burning from the residual heat of the oil. So do strain the onions after frying as instructed.
This has to be one of Chinese Cooking Demystified’s best recipes.
Oh! Almost forgot - one point of clarification. The egg noodle quantity was 80g per serving, so for this amount (two bowls/servings), you'll wanna boil 160g of noodles total. Apologies!
Would love to see a recipe on how to prepare Sichuan cold noodles. I tried this recipe czcams.com/video/plJWcLCy_Lc/video.html
But I am eager to see yours..because your recipes are at a totally different level. Thanks for sharing..your gift
Apologies from you wonderful people are never needed.
I couldn't find any dried shrimp/was too daft to locate them at the local Chinese grocer, so I subbed some dried shiitake mushrooms that I followed the same exact procedure with and they worked fantastically! Good vegan alternative if you wanted to go that route with non egg-based noodles.
Or vegetarian if you DO use egg-based noodles
Something about that first sentence is deeply relatable.
I love it how you say Devour! at the end of each video. Its exactly how i feel when am at the end of your videos. Lived for 6 years in Shanghai and I miss Chinese food so much and this Channel is amazing.
I just tried this recipe this morning with somen noodles! Amazing and delicious! My whole family loves it! 😍
This dish is better with fresh thin Chinese straight cut noodles like the one he showed in the video as they have a unique texture
This channel will be king, thanks again Chinese Cooking Demystified
Thx for your kind words! :)
I am completely amazed by foreigners who immerse themselves in the study of the language and culture of their adoptive countries. But you are a step higher... you teach the world Chinese cooking! That is so amazing. I love this dish.... tried it so many times in several Chinese cities but I want to try the one with the fried Shrimp. U M A M I!
Cheers, thanks for the kind words! This dish was Steph cooking, but you'll find me behind the wok in a few :) I would like to emphasize though that there's absolutely zero way that I'd be able to do this alone... Steph's equally if not moreso the brains behind this operation lol.
And yeah, this version's awesome. I know we were sort of playing footsie with contradicting the whole premise behind this video (supposed to be a dirt easy dish), but we were trying a few different things and we decided that we *had* to go for the most delicious one ;)
Love this and I love the comparison to the Italian favorite. Thanks for having such awesome content! It's really inspired me to try new things!
I just made this for dinner tonight, and I loved it! Thanks for sharing!
Cheers, glad you enjoyed it!
I loved this dish growing up in Shanghai, but had no idea it was so easy to make! Tasting this for the first time in 20 years in America is like a nostalgia bomb! And all my American friends love it too! I actually like using sphagetti noodles for this, one thing I learned is that you have to let the noodles completely dry or else the sauce wont stick.
Now I have quite a bit of scallion oil left over! What are some other uses for it?
I love this channel, as a Chinese American it helps me get in touch with my culture but in a refreshing way!
Haha scallion oil is used in a handful of Dim Sum dishes, but I usually tell people to use up the scallion oil by making Congyou Banmian ;)
Tried making it today based on your video. It's delicious (I'm chewing on my noodle while typing this message)! Thanks for sharing.
I made this tonight. It was good. I added one star anise to the scallion oil.
That'd be good too. I've seen some friends from Shanghai tossing spices in the oil.
Star anise is evil
One more terrific, doable recipe! Thank you!!!!
My God this looks amazing! And for a change, it's actually doable. Some canned fish on the side and that's a full meal.
I am legit salivating watching this. Stupendous!
Brilliant. Clear, concise, exact. No messing about. I really feel I might get to understand some Chinese cooking better, at last. Thanks. Subbed.
Cheers, welcome and thanks for the kind words! We're big fans of the narrative style for recipe videos - the best way too keep the emphasis on the food but still be able to communicate what's going on IMO. Also conveniently the easiest way for total amateurs like us to film a food video :)
All the Asian food we eat you can bet I've got a jar of this, and garlic oil for my Thai food too. On our menu today is homemade jiaozi and hui gou rou.😉
We always keep a pack of deep fried garlic for our Thai food too :)
That looks straight up delicious. I love y'alls videos :)
🎆🎇🎉🎊HAPPY NEW YEAR🎊🎉🎇🎆Steph and Chris!
(I know the Chinese calendar is different, so I shall wish you a happy new year then as well, lol)
This looks like straight up comfort food. Nothing too fancy or expensive: just good tasting, delicious simple fare. Good one for the new year.
It is almost -30oC here in Ontario Canada. Comfort is our only concern here! It's been bitterly cold for over a week here.
I'm happy to see you aren't freezing, 😂. Ottawa was the coldest capital city in the world at one point last week! (I'm in Kingston about a 2.5 hour drive from Ottawa)
Good to see you!
Jenn 💖 in Canada 🍁
Haha yeah, my (Chris) family's from Pennsylvania... they've been getting some crazy cold weather too. Here is Shenzhen, it's unseasonably warm... so like perfect weather. 23 degrees Celsius, sunny, light breeze. Of course, the flip side is that our summers are stupid hot and muggy lol
Happy 2018!
Chinese Cooking Demystified
Then you DO understand Chris, 😂! It's so cold our antifreeze in the trunk of our car~froze! Brrrrrrrrrrrr
Looking forward to a new year of delicious videos.
Jenn 💖 in Canada 🍁
With aglio e olio, you would usually mix some of the starchy pasta water into the oil so it sticks to the noodles better. Do you guys think that is necessary/helpful here?
I guess what he meant is go to and easy dish with less ingredients
I _love_ your videos, and have personally tried the mapo tofu and chow mein recipes. Both came out amazing, and far better than any other recipes I have tried for either - and I've tried a few =D
I really want to try the chicken feet recipe next. Never had them before, but I look forward to trying them and seeing if I like them!
If you're still taking requests - I would love to see your take on any "crispy noodles" recipes. Not sure if there is an "authentic" version that's actually used in China, but having tried various recipes for crispy noodles elsewhere they never come out good, and you guys seem to have the knack. =D
Yep, we've been meaning to get to that :)
I will not miss this one👌
This literally looks mouthwateringly good, nice job Chris :)
Steph made this one :) But yeah, it was quite tasty!
Chinese Cooking Demystified oh true!! I’m so used to seeing you make dishes I didn’t realize haha! Awesome nonetheless
Haha our running count is Steph 21.5, Chris - 12.5, Guest cook Adam - 2, Guest cook Dawei - 1
Oh wow!!! I guess I never noticed because you're usually narrating!! Well, good job to all of you, Steph, Chris, Adam and Dawei!! ^_^ I love all your videos, and have seriously impressed some of my friends with your recipes! (Though I don't take the credit of course ;p)
I. LOVE. THIS. CHANNEL.
THANK. YOU. LOL~
Keep 'em coming, your videos are so educative and unique!! I like those pearl glass bowls you use (@1:12) :D Love your channel!
How do you guys CONSISTENTLY get Richard Dreyfuss from Stand By Me to narrate your videos?! Please tell me!!! :-) Awesome videos guys!
Drooooling!
Loving your channel and content. New subscriber here. Keep up the good work! 👍👍👍
Cheers, welcome!
For future reference, I have a peanut allergy but would absolutely love to make these kinds of oils. What can I use as a substitute for peanut oil in Chinese or Chinese-style cooking? I presume canola is missing something. If you see this and if it strikes you to answer, could you make a note in a future video? What would YOU use?
I love this content so much.
I'd probably go for sunflower oil, but in the end it doesn't matter too much - Canola's fine. Peanut oil's nice just because it has a nice fragrance and a high smoke point :)
Faint of Hearts
Are you able to use grapeseed oil? It is a great carrier of flavours because it has virtually no detectable taste, it is much cheaper now and, like peanut oil, has a high smoking point. I've used it exclusively for about 7 years now. I love it. Hope that helps! ☺
Also, if I may be so bold, do you react to peanut oil if it's just being used in a room you're in? My daughter runs a daycare and she can't even have any form of peanuts including oil, not even to cook with, because just the miniscule amount dispersed in the air can send one of her charges into anaphylaxis. That same daughter was allergic to milk, wheat and eggs (not anaphylactic to them though)~so understands it can be deadly. Just curious. You don't have to answer.
Jenn 💖 in Canada 🍁
I think canola or rapeseed or an neutral oil that is good for frying will do.
Whatever you do, do not grab a bottle of sesame oil thinking it's basically the same thing because it smells like peanut butter. Trust me, there will be problems.
rhijulbec1 I am fortunate in that my allergy is mild. I can be near and smell it, but touching the source induces hives. I never had or used an epipen.
To everyone else, thanks for the suggestions! I think I'll try grapeseed oil. Appreciated!
I love your channel! Please make 酸辣汤 next!
It's on the list. :)
🤤🤤🤤🤤🤤 yummmmm!
Thanks guys 😋 👍🏼🍃❤️🍃🙌🏼🍃
We have to try this dish 🥢🍜
Love it
I would really like to see more vegetarian/Buddhist foods being presented on this show. Any chance of that happening?
Yeah we totally gotta do a few veg dishes - I know a number of people came here through stir-fried vegetables so we definitely need to do a few more! We're not vegetarians so unfortunately don't eat a lot of Buddhist food (so it'd be tough to replicate), but we're looking at doing more with mushrooms and tofu :)
Next week's Sichuan 'mouth watering chicken' though, so it'd have to wait :/
Oh! Almost forgot. You can *totally* make this one vegetarian. Replace the 16 dried shrimp with 3 dried shiitake mushrooms, and steam for 20 minutes instead of 10. Continue as is. It'll be just as tasty!
ta
There's no such thing as Buddhist food. Buddhism is a religion - it does not dictate what one can or can't eat.
@@MTMF.london what pray tell is shojin ryori or zhāi cài if not Buddhist food or rather food compliant with Buddhist precepts?
Improv'd a version of this with about a quarter of a leftover yellow onion in vegetable oil (I've never used peanut, and haven't restocked the sesame yet), soy sauce, brown sugar (I had no white) and the noodles (sans flavor packet) from an instant ramen pack I had lying around.
Delicious. I do think I should've used the whole onion half in retrospect but there's always next time.
The color on mine came out quite a lot more soy-saucey than this. Wonder why...
Yeah man this dish was made to be improvised. In hindsight I think we maybe shouldn't have made it this... fancied up. We were really wracking our brains before putting out the video, wondering which version we should put out. I remember thinking "let's just go with the most delicious one", but I think the essence here's that it can kinda be an easy and delicious thing.
Hey, loving the channel!
Just wondering if you'll be able to show how Zha Jiang Mian (炸酱面) is made. I'm not sure if that's even served there, since I've only had this in Canada. Thank you!
Yep, when it comes to Sichuan noodle dishes, we're between Zhajiangmian and Liangmian for the next one :)
Chinese Cooking Demystified Awesome! Looking forward to it!
How long does each ingridient (shrimp, shrimp broth, scallion oils) last? Can you premake them and put this together at later times?
Scallion oil doesn't really have a theoretical limit - we'd usually respond 'three months in the fridge', but it's never really lasted long enough in our house to test the upper limit :)
As for the other ingredients... hmm... a couple days? As some of the other commenters said, if you're looking for something quick and easy you could always also just skip the shrimp topping!
Thank you for your answers! I love your channel. For future episode, Zhajiangmian recipe would be awesome!
This looks amazing, but I have a shellfish allergy. Any recommendations for substitutions?
maybe dried shiitake mushrooms?
Mushrooms
How long will this oil keep in the fridge?
Is this heating enough to kill any c. botulinum spores in the onion?
Been trying to find info on the shelf life of fried onion oil for a while, so I'd appreciate if anyone knew!
It’ll keep for months in the fridge but the fragrance will dissipate over time
I don't keep it the oil the fridge and can keep the oil for about 2-3 weeks at room temp (i.e. 30-35 degrees celsius). The fried onion (without the oil) can be kept for 2 months.
I am a great fan of yours! This scallion oil noodle looks incredible. However I really want to know how to cook the Sichuan style chilli oil cold noodles.
I had it once in a Sichuan restaurant and it was absolutely delicious. Cold firm noodle tossed in mouth numbing spicy oil and vinegary sauce. It was not dandan noodle as it didn't contain sesame or peanut paste.. I can't go back to that restaurant nor cook it myself. Please help demystify!!!
Oh man, we've gotten so many requests for that. Maybe we'll even try to give it a go before CNY (if not, soon thereafter). Tasty dish for sure, we were holding off because we didn't wanna do it too close to Dan Dan noodles.
Chinese Cooking Demystified Thank you for the reply. Very much look forward to your video!!
How long do you think scallion oil lasts in a refrigerator?
Hmm, jar it up, keep it clean, make sure you don't get any water or other stuff in it, then at least three months.
awesome, thanks
I´m pretty sure it would last quite a bit longer. I would give it a year or so.
Yeah, I think it can last longer but I'm always a bit paranoid when it comes to giving shelf life suggstions to people.
well I made mine probably like 5 months ago and tried this recipe yesterday. Still not sick but I'm gonna have to try again because this recipe is so good... If I get sick itll be worth it lol
Could you add garlic to this at the same time as the onions?
Yes, Yes, Yes. Fried it until golden brown. I used chopped garlic (cubes about 0.3-0.5mm in diameter) and sliced (1-1.5mm) shallots. Drain the oil and keep the garlic and shallot from the oil. This way the garlic and shallot will stay crispy.
Yummy! Mix it with noodles, soya sauce, the 'special' oil and crispy bits of garlic and shallots.
Beside cooking wine, what others subtitute that can I used?
Just water should do the trick. Maybe optionally add a touch of julienned ginger and/or stock (or water + stock concentrate) as well?
i'll bake/fry some tofu on the side
Could the fried shrimp be substituted with fried shi-take or fried oyster mushroom?
Sure, totally. We'd use dried shiitake mushrooms tough.
I replaced the dried shrimp with fried small onion (thinly sliced, i.e. 1-1.5mm).
@@2030chinna
Oh nice. I like fried onion. I'll try it that way too
Can you sub grapeseed oil for the peanut oil?
I'd do corn oil instead of peanut if you can't use peanut.
Reading of Aglio e oglio here really touches me. It is a ridicolously poor dish but it actually requires practice and ability. Anyway, what about a video about eggs and tomatoes?
please make soups different kind and how to make broth too
Yeah definitely something we need to get to :) After the Chinese New Year we're planning on a 'Chinese Stocks 101 video'
Isn't there some danger of botulism in storing scallion oil?
Botulism is more of a risk if you're storing (1) at room temperature or (2) for extremely long periods of time.
Here we're frying the scallions and onions for a lengthy period of time, removing them from the oil, then jarring it and keeping in the fridge. I don't know enough about the Botulism parasite to confirm, but it seems extremely unlikely that it'd grow in such an environment. Regardless, people in theYangtze River Delta sure ain't dropping like flies :)
If you're concerned, you could heat the oil for a bit after taking out the scallions to ensure that any extra moisture's removed and then put in a well sterilized jar.. From there, you could try to finish up the oil within a month or so (pretty easy to do tbh). I think that'd be kinda overkill, but I certainly could appreciate the fear.
Yum💕
It is indeed a great late night snack~
I have never heard of salting water for Chinese noodles. And I’m Chinese! Yum salt the water? This isn’t Italian pasta!
I was under the impression that the questioner was looking for an easy-to-make recipe, but this one is fairly complicated. There is prep and processing for key ingredients of the final product (eg scallion oil, dried shrimp sauce). Looks yummy though.
Also when filming on the balcony, was it fog or air pollution that made the background white?
Yeah... I think the traditional Cantonese Style Soy Sauce Fried Noodle and Lo Mein, the West China style Sesame Noodle (or any kind of Xian Toss Noodles) fit the requests a little better. Either way, this looks really good!
Honestly it's probably just from white balancing. The camera is set to pick up the darker colors of the balcony, so the background gets to be washed out. If the background looked normal, the foreground would be way too dim and hard to see.
We invested in a little curtain to hang on our balcony for filming. We found that the lighting was WAY too harsh without it!
And I dunno, this isn't really that complicated, yeah? Takes about 20 minutes start to finish, even with the shrimp topping. Doesn't feel like much more work than Spaghetti Aglio e olio ¯\_(ツ)_/¯
why do you use sugar in every single recipe of yours ?
To season.
Do we just store the finished oil in our pantry like regular oil? 🤔
We store ours in the fridge :)
My scallion oil is green...
The dried shrimp part here is a bit too much for what supposed to be a really REALLY simple dish. I usually omit them and add oyster sauce and a pinch of sugar to the sauce instead! Your version looks amazing though.
Yeah, obviously the topping could also be skipped and that liquid replace with stock or just water (plus oyster sauce, or plus MSG, or plus stock concentrate). We were playing around with this dish though when testing and asked ourselves if we should do an easier version or this still-really-easy-but-tastier-version. We opted for the latter :)
i would serve this with a heaping clump of wasabi! and pickled ginger.
First
Doesnt look very Shanghai-y
How so?
was just being polite. this just looks too fusion-y to be called shanghai-style. no offense. better call it congyou dandanmian...
But I learnt this from an old Shanghai chef~ Just out of curiosity, what would your ideal version be like? -Stephanie
Well, everywhere else in Shanghai?
So I think your objection's the presentation? Just mix it up man
That doesn't look healthy to eat too much oil
I think you can always replace the groundnut oil with groundnut water.
1. Buy 750 grams of groundnuts and remove groundnut from the shell.
2. Rinse groundnut.
3. Boil until the water (2.5 litres) is VERY HOT (about 208-210 Fahrenheit).
4. Put the groundnuts into the pot of very hot boiling water.
5. Boil in high heat for 5 minutes. Add your scallion etc.
6. Now reduce the heat and let the content to simmer, keeping it at 93-95 degree Celsius.
7. Continue for 4 hours.
8. Stop the boiling and turn off the stove.
9. Let it cool.
10. You should now have about 750 grams of groundnut water.
11. If not, boil it in high heat till you have about 750 grams of groundnut water (after removing the your nuts).
12. Now you have your groundnut water.
13. Cook your noodle and drain it.
14. Get your plate.
15. Mix your noodle with the groundnut water.
16. Add soya sauce, oyster sauce etc...
17. Enjoy!
18. You did use much oil and it still tastes GOOD!!!
Its supposed to taste good
...A shame all oils cause endothelial inflammation which leads to CVD.
Literally your own skin produces oils.
SO what? And your digestive tract produces shit. Now go review the published research of folks like R. Vogel, L. Rudel, Ong, and the clinical research of folks like Caldwell Esselstyn, T. Colin Campbell, John McDougall and the published medical research summaries at NutritionFacts.org. Add that to the FACT that since 1980, where before in China meat and oil was both expensive and scarce, the rate of diabetes caused by adding animal protein to refined rice has seen one of the lowest rates of diabetes grow to one of the highest in the world with more than 50% of the population being diagnosed as pre-diabetic. Chinese food is great IT, you prepare it as it WAS, prior to the glut of meat where their consumption is now ~2.5 times that of the US and where everything now literally swims in oil. But then, how would I know, as I have only lived 'there' for the past six years.
Oh, and here are a few of the results of a few studies on fats and oils focused primarily on the laughably labeled heart healthy olive oil!:
Dietary Monounsat.Fatty Acids Promote Aortic Atherosclerosis in LDL Receptor - Null, Human ApoB100 -Overexpressing Transgenic Mice - L.Rudel et al.
"The reduction in aortic atherosclerosis was not found when either cis or trans monounsaturated fatty acids were fed....Rather, just as much atherosclerosis was seen when cis monounsaturated fat diets were fed as when saturated fat was fed,..& significantly more atherosclerosis was seen when the trans monounsaturated fatty acids were fed."
Hepatic Origin of Cholesteryl Oleate in Coronary Artery Atherosclerosis in African Green Monkeys…Enrichment by Dietary Monounsaturated Fat, L. Rudel,
“the amount of coronary artery atherosclerosis was similar in the monounsaturated and saturated fat groups, in spite of the significantly improved LDL cholesterol concentration and LDL/HDL cholesterol ratio”
Compared with dietary monounsaturated and saturated fat, polyunsaturated fat protects African green monkeys from coronary artery atherosclerosis, Rudel L..
“In sum, the monkeys fed monounsaturated fat developed equivalent amounts of coronary artery atherosclerosis as those fed saturated fat, but monkeys fed polyunsaturated fat developed slightly less.”
The postprandial effect of components of the Mediterranean diet on endothelial function, R. Vogel MD, et al.
“Conclusions: In terms of their effects on postprandial endothelial function, the beneficial components of the Mediterranean & Lyon Diet Heart Study diets appear to be the antioxidant-rich foods-vegetables, fruits, & their derivatives such as vinegar-NOT olive oil.
Dietary fruits, vegetables, & their products appear to provide some protection against the direct impairment in endothelial function produced by high-fat foods, including olive oil.”
Oh.....
Jesus shut the fuck up, nobody cares.
Optimud OL You poor dumbfuck. The fact is that many of us who Do routinely eat REAL Chinese food - IN CHINA - DO care about the healthfulness of the food - unlike willfully ignorant asshats like yourself confused by objective evidence based fact. Now, go surprise your mommy by cleaning up your room without her having to tell you to do so.