Hand pulled noodles anyone can make (抻面)
128 هزار بار بازدید -
4 سال پیش
-
Want to make hand pulled
Want to make hand pulled noodles? Don't want to source special alkaline salts and potentially drive yourself to the brink of insanity? With this video we wanted to show you the other pulled noodle. The easier one. The pulled noodle that homecooks up in north China would actually make at home: chen mian.
It's non-alkaline, gets its extensibility from a lengthy rest, and could perhaps be thought of as a thin and slender Biang Biang noodle. And they're cut, which'll make our job a lot easier when it comes to pulling.
Written recipe is over her on /r/cooking, apologies for the delay there (some recipe feature creep lol):
Reddit: a_definitiveish_guide_to_chinese_pulled_noodles
And check out our Patreon if you'd like to support the project!
Patreon: ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): Live Stream: Favourite B-Side Tracks
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
It's non-alkaline, gets its extensibility from a lengthy rest, and could perhaps be thought of as a thin and slender Biang Biang noodle. And they're cut, which'll make our job a lot easier when it comes to pulling.
Written recipe is over her on /r/cooking, apologies for the delay there (some recipe feature creep lol):
Reddit: a_definitiveish_guide_to_chinese_pulled_noodles
And check out our Patreon if you'd like to support the project!
Patreon: ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): Live Stream: Favourite B-Side Tracks
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
4 سال پیش
در تاریخ 1399/03/09 منتشر شده
است.
128,021
بـار بازدید شده