CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link -
- 1/2 tbsp of soy sauce (Amazon Link -
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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This is great if you don't want to get your hands dirty
5种做法简易的新年应节小吃,不用烤箱、包成功,每一样都超级香脆美味,喜欢就分享给您的朋友吧 | Fried Crispy Snacks For CNY
????????????
5种做法简易的新年应节小吃,不用烤箱而且包成功,每一样都超级香脆美味,不做就分享给您的朋友吧 | Fried Crispy Snacks For CNY
◆ Ingredients 食材 ◆
★ Cheese Seasoning 起司调味料 ◆
2 Cheese Powder 起司粉
2 Icing Sugar 糖霜
1 Paprika 辣椒粉
■ 起司春卷皮 Spring Roll Pastry Crisp ■
Spring Roll Pastry 春卷皮
Cooking Oil 食用油
■ Cheese Fish Skin 起司鱼皮 ■
Seaweed 紫菜/海苔
Rice Paper 米纸
Egg White 蛋白
Water 清水
Cheese Seasoning 起司调味料
Cooking Oil 食用油
■ Fried Beancurd Skin 豆皮紫菜酥 ■
Beancurd Skin 豆皮
Seaweed 紫菜/海苔
Egg White 蛋白
Light Soy Sauce 生抽
Sugar 白糖
Sesame 芝麻
Cooking Oil 食用油
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BETTER THAN TAKEOUT - Lo Mein Noodles Recipe
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Today we are going to make 蚝油捞面. Lo means to stir or mix in Cantonese. Mein means noodles. The name of this dish literally means oyster sauce mixed with noodles. It is an HK classic and it is going to be the easiest noodle recipe that you will ever see - only 5 ingredients are included! It might not look as colorful as other lo mein recipes, but it is surprisingly delicious. The oyster sauce really stands out and you can get a slight nuttiness from the peanut oil. You will never believe that a few simple ingredients, put together can be so tasty. I literally can not stop eating it.
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INGREDIENTS (serve 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g)
- 1.5 tbsp soy sauce
- 3 tbsp of oyster sauce
- 2 to 3 tbsp of peanut oil
- 1.5 tsp of dark soy sauce
INSTRUCTIONS
Bring a pot of water to a boil. Cook 2 portions of egg noodle until done. Fresh noodles only take a couple of minutes. If you used dried noodles, please follow the cooking instructions on the package.
While the noodles are being cooked, heat your wok to smoking hot. Then add 2-3 tbsp of oil. I prefer peanut oil because the nuttiness makes the noodle extra tasty. Once the oil starts smoking, turn off the heat (See tips 3)
By now, the noodles should be ready. Quickly take them out. Shake off the excess water and dump it into the wok along with 3 tbsp of oyster sauce, 1.5 tbsp of soy sauce, 1.5 tsp of dark soy sauce. Stir to mix well.
Give it a try to adjust the flavor because every brand of oyster sauce and soy sauce have a different level of sodium.
TIPS
1. Use a good quality oyster sauce since it is the key flavor. It decides whether this dish gonna come out good or not.
2. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil already.
3. The reason I turned off the heat right before I add the noodles is that we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That will be a different cooking method. I will talk about it another day.
This Chinese BBQ Spice Makes Everything Taste Better (7 Recipes Included)
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Chinese BBQ Spice Recipe -
Chinese BBQ Lamb Skewers -
Easy Spicu Lo Mein -
Easy Spicy Wonton Soup -
Onion and Beef Stir Fry -
White Boiled Shrimp -
Chinese Pork Sausage -
Chinese BBQ spice, or what we call 烧烤蘸料, is also an all-purpose seasoning that will make everything taste better. I will share six recipes to demo how to use it, including BBQ lamb skewers, spicy Lomein noodles, quick wonton soup, beef and onion stir fry, white-boiled shrimp, and spicy pork sausage. That will give you some inspiration so you can get the maximum use out of this seasoning.
Chinese BBQ Spice (Enough to Season 5 lbs of Ingredients)
4 tbsp of spicy chili flake (Amazon Link -
4 tbsp of non-spicy or mild chili powder (Amazon Link -
1.5 tbsp of ground cumin (Amazon Link -
2 tbsp of salt (Amazon Link -
2 tbsp of roasted sesame seeds (Amazon Link -
2 tsp of Sichuan peppercorn powder (Amazon Link -
1.5 tsp of chicken bouillon powder, optional(Amazon Link -
1.5 tsp of garlic powder (Amazon Link -
1.5 tsp of sugar
1.5 tsp of white pepper powder (Amazon Link -
2 tbsp of roasted peanut powder
Chinese BBQ Lamb Skewers (2-3 Servings)
454g / 1 lb of lamb shoulder or leg meat
3 tbsp of BBQ spice to season the meat
1/3 tsp of baking soda
2.5 tbsp of cooking oil
1.5 tsp of BBQ spice to sprinkle at the end
Easy Spicy Lo Mein (1 Serving)
110g / 4 oz of dried egg noodles (Amazon Link -
1.5 tbsp of BBQ spice
1 tbsp of minced garlic
1.5 tbsp of diced scallion
2 tbsp of cooking oil
5-6 Chinese meatballs, optional
2 baby bok choy, optional
Quick Spicy Wonton Soup (1 Serving)
10 frozen wonton
1.5 tbsp of BBQ spice
1/2 tbsp of minced garlic
1.5 tbsp of diced scallion
1.5 tbsp of diced cilantro
2 tbsp of cooking oil
1/2 tbsp of Chinese black vinegar (Amazon Link -
350g / 1.5 cups of wonton boiling water
Onion and Beef Stir Fry (2 Servings)
300g / 10.6 oz of thinly shaved beef meat
2-3 tbsp of oil
200g / 7 oz of sweet onion, sliced
1 small carrot, julienned
3 cloves of garlic, sliced thinly
2 scallions, cut into 2-inch stalks
1.5 tbsp of BBQ spice
1 tbsp of soy sauce (Amazon Link -
White Boiled Shrimp (2 Servings)
400g / 14oz of deveined shrimp, preferably shell-on
2 liters / 8 cups of water
5 slices of ginger
2 scallions
2 tbsp of BBQ spice as a dipping
1 lemon, cut into wedges
Chinese Pork Sausage (Makes 5 Sausgaes)
454g / 1 lb of pork shoulder meat, ground or diced
4 tbsp of BBQ spice
2 tbsp of minced garlic
3 tbsp of Chinese cooking wine (Amazon Link -
Sausage casing as needed
24 Ways to Wrap Dumplings (you'll get so many compliments if you try some)
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We all love dumplings but not everybody knows how to wrap them. Today, I will show you 24 ways to fold dumplings, ranging from incredibly easy, classic methods, to complicated but beautiful patterns. Please stick with me until the end. I promise you; this is by far the most comprehensive guide, and you will never fail at folding dumplings again after watching this video.
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1. Fold in Half Dumpling 2:16
2. Fold in Half Dumpling with Simple Pleats 2:41
3. Standing Up Dumpling 3:25
4. Shoe-shaped Gold Ingot Dumpling 3:53
5. Fet Belly Dumpling 4:30
6. Classic Chive Box 4:54
7. Copper Cash 5:28
8. Sun Shape Dumpling 6:20
9. Pot Sticker Dumpling 6:56
10. Pot Sticker Variation 7:30
11. Half Moon Shape With 2 Pleats 8:02
12. Half Moon With 4 Pleats 8:41
13. Half Moon Shape With However Many Pleats You Want 9:16
14. Leaf Shape Dumpling 11:18
15. S-shape Dumpling 12:51
16: Soup Dumpling Shape 13:25
17. Triangle Dumpling 14:42
18. Triangle Dumpling With Pleats 1521
19. Three Treasure Dumpling 16:01
20. Triangle Dumpling With Complicated Petals 16:55
21. Square Dumpling 18:15
22. Square Dumpling Variation 18:42
23. Four Joy Dumpling 19:16
24. Cherry Blossom Dumpling 19:55
Videography / Editing by Austin Schargorodski -