Dine where the locals dine! The Mandarin has been opened for 50 years with hoteliers and taxi drivers invariably recommending it to visitors. Taste Blackpool award 2007. Taste Lancashire has Award Michael Wan's Mandarin their Highest Achievement Award every year since 2006.
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You did not wash the rice to remove impuroty yoo bad
I love your videos Pauline. You are a great teacher!
Thank you for the wonderful Chinese dishes 🤤😋☕✌
Love for this
can u do a sweet chilli fish video please!
looks amazing!😍
So tasty
Looks amazing.can you tell me where you you got your induction wok from please 😀
Hi once again thanks for the great video please keep them coming 👍😎
Hi going to make this dish tomorrow can you make black eggs like thay do kraits and Ao nang Thailand on your KZread videos please
Excellent. Would you parboil a crispy beef aswell before frying?
Yes you can use the same process :-)
Pauline, I'm so glad you found time to create and upload another instructional lesson... coming from you, I know its going to be masterful. Congratulations on your awards and recognition at The Mandarin, it is an incredible accolade! I love your enthusiasm and find it inspiring. Thanx for the channel update, may there be more to come...
Thanks for your kind words, it's lovely to hear, make the hard work worthwhile :-)
Hi that looks super goooooooooood I am going o have a go at it for my Friday tea
Good luck! Let us know how you get on :-)
I can’t wait to make this, it might scratch the urge for this until we’re able to get to the restaurant
Enjoy Alex and hope we can reopen soon :-)
Good to see u back. It's been a while. Love your videos . Really informative, Worth the wait. 👍
Thank! We will put some more up soon :-)
I watched your video before and did it as you instructed and it worked out perfect. Thanks and you look and sound very woncerfu. I'd love to meet you in person.
Instead of buying already made paste with ginger or hot oil, am excited to try this out :-)
Interesting. And much different from other methods I’ve seen. I will try this with the new wok I just ordered.
I season my wok but does not looks like that. Can I re season it?
Does anyone other than viewers, ever bother to answer any questions.
I always thought Chinese cooking was done by Fragrant rice, excellent instructions though, thankyou Pauline.
I thought that too. The guy who owns our local Chinese (Main Ridge) told me that use plain long grain white rice.
Thank you. I love chicken chow-mein but I can't get it to taste like it does in a Chinese restaraunt.
I l will be purchasing another wok. Thank you.
More videos please! So informative. (:
Clear and well explained , thank you
No she didn't pull the "under the counter" cleaning gloves out...lol woman just use your hands. Obviously this isn't the good ole hole in the wall chinese food rice. Too clean for me lol
Awesome
thank u good video
My parents also own a Chinese restaurant in Denmark and they also make there chicken and sweetcorn soup like that
No vegetables? I thought ALL types of FRIED RICE means vegetables, everything else is variation. Once i went to a restaurant where i got very little, almost no vegetables in the fried rice (not meat or egg fried rice). I never went back.
Hello, I've purchased wok in China, on Taobao. It's made of uncoated steel, but the color of metal is a kind of blue, is it normal?
Many Thanks for your tour of your Chinese supermarket. I just adore Chinese food and love to cook it ..I have taken note of some of your suggestions.. so I will not feel as intimided by all the different brands and choices when I take my first visit to a Chinese supermarket...☺
THANK U SOO MUCH 4 THE RECIPIE
WONDERFUL VIDEO
where can i get the cooker in Uk?
She is very beautiful! A true cooking goddess!
Thanks. Then I definitely know that I need to burn that wok for it to have an even patina. Best tutorial I have seen and it is a money saver too! You just used a used oil to season the wok as opposed to buying a kilo or more of onions or potato peels or leeks when simple procedure would do. 👌
Thanks for the info, Pauline. Lee Kum Kee is also my favorite brand for soy sauces, and I discovered it by mistake few years ago. I'm still learning. I hope to see more recipes from you, more soups, more stir fried dishes. I would like to learn how you make fried duck. I didn't get a good recipe so far. Thank you so much for your effort.
Thanks so much for posting this video. Very helpful!!!
That's from London Wok isn't it? I bought one recently from there, very nice and well made. The only thing I did differently here is when the wok turned dark I took it off the heat and let it cool wiping as much oil away as possible before repeating six or seven times much as I would do with Cast Iron. I didn't get a stage where it turned from dark to light again. It looks the part and I hope I haven't ruined it, meat does catch in a few small places, but it does the job. I even managed to give it a bit of character around the rim. Edit: Seasoned it again and developed the blue/white metal colour then back to dark. Even eggs don't stick.
Is this a British person with an Asian accent? Awesome
Can I make this with Basmati rice?
Thanks for the tutorial, lovely person.
Best version of this process I've seen yet! just bought a 12" carbon steel wok for home use, and will need to go through this myself. Need to open the windows I think!!!
how coe the rice from the takeaway is always a brown color and yet it's white rice they use. ..is it because they use a touch of soy sauce
Where do I get this particular wok?
great video:)
How to do you fermented black bean paste?? Please do a video on that. Thanks
Glad you didn't dissappear. There weren't videos for some time there. I wouldn't worry about people not coming to the restaurant. This helps people not wonder what is in mandarin recipes. I know there are many kinds of Chinese recipes through it China. It'll be educational to know plus it'll let your customers know what to expect when they visit the restaurant
Ewhaut! No soy sauce.