Three Chinese Stocks – Simple Home-style, Cantonese Superior, and Shandong Consommé
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A video that should’ve been put out a long time ago 🙂 Stocks are a building block in cooking, and Chinese cuisine’s no different.
You must waste 50 gallons of water running it for 10 minutes straight.
The third (clear) broth looks like the same basic broth for PHO.
david
1:34 what was sauce and dishes she mentions right after mapo tofu?
Wow
"Pig Floss" is one hell of a name…
Not sure if this is stock or meat tea.
I’d love to see a vegetarian version of a Chinese stock. (Even a seafood Chinese stock would also be cool)
Is there anyway to switch the pork to something else?
Come for consommé, stay for the pork floss. Both were excellent, many thanks.
Excellent, I made the Cantonese superior and it worked exceptional well, the result is a aromatic clear stock without any need for clarification, I will still do the meat paste to infuse even more flavour. Perfect also for making a quick egg drop soup which my wife Jen loves so much.
haha I like how you point and touch the pans even when you're doing the voiceover seperately.
My mom always adds a spoon or two of shaoxing wine when the water is about to boil.
This is why you need a big dog; with my rottweiler there's no need to try and think about how I'll use the mostly flavorless meat or any inedible scraps and bones. A working dog breed like a rottweiler will eat anything, a brief list of my dogs favorite "snacks": grass, meat scraps, egg shells, bones, chili peppers, vegetables, toe nail clippings, raspberries, blueberries, kimchi, chicken poop, thai curry, and sticky rice are all equally delicious to her.
Hi, is there any plant based stock? How to make it? I'm from Indonesia and Chinese Food is my favorite meal. Thank you
My mind is blown by this cooking
原来肉松是这么做的啊。。。。
to be fair viet stocks do include a simmilar spread of aromatics as western stocks, because of the french influence.
Idk which stock i had but i ordered a noodle soup in China and it basically tasted like water lol not surprising as Chinese have been known to sip plain hot water, no tea or anything lol
In the fridge how long do these broths/stocks last?
Why did I think this would be about business stocks…
The most famous dish for this consomme is of course "Cabbage in Boiled Water" 《开水白菜》- i find the name hilarious in how ironic it is.
I have egg laying hens , some are really old. I could use them to make some stocks!!!
Great video –did they steal the outro music from binging with babish??
So basically, Chinese people are the most sophisticated and complicated persons because their Chinese characters and soup are all really sophisticated and complicated. Ok. They think a lot. Westerners go for fresh and curiosity. Easterners go for pickle and content. But rich westerners go for tradition and rich easterners go for modern.
I keep coming back and back to this video and the wow factor never goes away. Thanks for sharing your expertise, talent, consistency and will. Much love from (somewhere I can hardly get most of the stuff you have) Argentina. Keep it up, you make my quarantine feel less stressful.
are there any good vegetarian chinese stocks?
The French say all of the meat and vegetables are overcooked and flavorless and is garbage
What do you do with leftovers meat from making the stock?
Ten minutes of running water is a lot of water down the drain IMO. What my family does is to boil pork bones and pork and as soon as it is boiled, pour out the water and the add water and start again, and the soup is clearer afterwards with less of the porky smell.
Hi I just made stock this morning. I would like to turn it into a master stock, like the restaurants that just add into the pot more and more ingredients. I've been reading that bacteria and botulism is killed by boiling for a considerable time. I have 2 questions.
Can I keep the stock on the stove (without refrigeration or freezing) and boil it every morning?
Or is refrigeration and / or freezing necessary every day?
Special guest star: big old bottle of Qingdao!
Many Tsingtaos died to bring us these wonderful recipes.
Fabulous recipes!!!!! ⭐️⭐️⭐️⭐️⭐️
what are these so-called impurities?
Can i ask i want to know how to store stock without refrigerator? And how many days it can last before stock getting spoiled?
I absolutely love you folks! I am an old [73] retired USAF First Sergeant (and former Chinese interpreter) who has spent a few years in the Far East (lo those 35 years ago). I have maintained my fluency in the language and even tutor some young folks from time to time. I really appreciate your format; especially your correct pronunciation of the Chinese and your knowledge of the various regions and the styles of cuisines therein. Many thanks to you both!
why yellowish @5:40 but clear @5:42?
I don't eat pork, and would not want any hidden forbidden ingredients. I am sure I can improvise where needed. as always excellent videos
Yes! I am so glad someone finally got around to doing this sort of channel. Excellent video and explanation of the various stocks. Plus I love that you show how to make pork floss from the leftover meat. I always wondered how that was made.
Why lean meat absorbs impurity?
I’m done,I don’t know stock has varieties,and I’m chinese
This in depth info is truly helpful for us homemakers. Thanks a lot. 😉
I think it's called pork floss not pig floss.
This is one of those recipes that give justice to the word demystified. The pork and chicken paste absorbing impurities is indeed a revelation.
Pig Floss (or Pork Floss) may sound gross but it is actually super delicious and goes well as a topping on butter and toast and as a snack on its own!
Do I really have to have ot under running water for 10 minutes? That is gallons….
I did it meat was still hella bloody. Oh well.
Never mind!
"trust the process" eyyyy
OMG WOW thanks a love it 🤤🎊🥰💖😋
Wow… I recently graduated from culinary school
The Chinese consommé is one thousand times more brilliant than the French style