Ziangs: Beef in black bean sauce (NEW BEEF VELVETING TECHNIQUE)
We've done chicken in black bean sauce twice thinking the 1st black bean video was beef lol, but here it is! Beef in black bean, and this time we're showing you a different way takeaway velvet there meat.
How we velvet our beef: • Ziangs: How to prepare...
Aged garlic: • Ziangs: How to prep Ch...
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Пікірлер: 101
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I love you guys but your site is near unstable. I’ve had to get my items else where, would rather support you though so I hope it’s fixed soon
nooo why has this been uploaded i need to get ready for work
I like beef in black bean sauce over ho fun noodles. Make sure it's very saucy and man is it good. A bit of ginger and oyster sauce makes the dish. No carrots man. That's just weird
Oh I am balls deep invested! Chicken balls deep invested that is 😉 😂😂😂
does anyone else velvet the beef without using any bicarbonate. I use an egg white, a tablespoon off corn flour and a tablespoon of olive oil. I'm interested to hear from those who have tried various methods and their opinion of which works best especially chin and Chu if u have the to read the comment :)
i know what you mean by a beefy beefy taste,if i cook a stew, and i cook it less than desired which is more often than not thats when i get the beefy beefy flavour so i know exactly what you mean, so velveting beef does really work, and its something id never done in chinese cooking, there you learn something new everyday dont you chin and choo
Has anyone ever tried smoked garlic in this repice if what's the difference between the two of the garlic can you's please let me know love you's all see you's all in the next video
I love that you're showing the different techniques to each ingredient prep, it explains how the same dish can taste so different from across town and city to city. I know some will love this method as it's what they are used to, and others will hate it. But either way thank you both for your videos, always looks delicious always entertaining :)
My local place cannot velvet properly. All the beef is spongy and tastes of fish. When they do shredded beef it's like a portion of rehydrated jerky. I'll take a pic one day. It'll be one of the worst you've seen 🤣 good old double dragon
Some chefs also add Egg. The Chinese place I used to do food prep, we always rubbed baking soda on the meat, left it for about 1 hour, rinsed it all off, dried the water off the meat, then added white pepper, msg, Shao xing wine, lightly beaten egg white and potato starch. Then we blanched it in moderately hot oil for about 20-30 seconds before stir frying.
Love how your Mum makes suggestions and you're like, "No Mum, lets not do that" 😆
Awesome! I have noticed that some takeaways have more flavoursome beef than others 🤔
Can't wait to make this I love Black bean dishes and just watching this has made me hungry 😋😋😋
This looks fantastic😋totally addicted to your channel👍
I just made this and it turned out exactly like the restaurant! The bicarbonate soda and potato starch hack.....whew excellent, I used rump steak and it was perfect and tender.
My fav Thankyou for this 😍
Looks so yummy I've never had this meal but now i think i will give it a try.
Great recipe, thank you
Looks delicious 😋 love your videos, you and your mum are so much fun 😊🙏