How to Cook Quick & Easy Chinese Recipes : Ingredients for Chinese Steamed Egg Custard

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How to Cook Quick & Easy Chinese Recipes : Ingredients for Chinese Steamed Egg Custard

Getting the proper ingredients for Chinese egg custard; learn more about making Chinese food in this free cooking video. Expert: Hiu Yau Bio: Hiu Yau has bee…
Video Rating: 3 / 5

Ingredients: (3-4 servings) Lo Mein: 1 lb or .45 kg (uncooked); 2.2 lb or 1 kg (cooked) Vegetables: (Your choice) Carrot Bamboo Shoots Bean Sprouts Celery Na…
Video Rating: 4 / 5

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21 Responses

  1. benkenserOctober 17, 2013 at 6:16 amReply

    his videos are always incomplete. What a waste of time. sick of seeing him
    FAIL

  2. bmwm3gtr3250October 17, 2013 at 6:33 amReply

    too short~
    all these videos are cut in pieces~

  3. tarepandayOctober 17, 2013 at 6:41 amReply

    the subtitles are a fail… lol

  4. MrBobthebuilder110October 17, 2013 at 7:30 amReply

    newfoundmeals.blogspot.com

  5. oxford1603October 17, 2013 at 7:33 amReply

    Love your recipe. Thank you.

  6. William JosephOctober 17, 2013 at 7:38 amReply

    thank you for giving me your ancient chinese secret, i just cooked some a little oily but other than that fucking perfect thanks again !!!

  7. arnoldp6525October 17, 2013 at 8:09 amReply

    Thank you thank you! Can you do egg foo yung? 😀

  8. Stet TanOctober 17, 2013 at 8:37 amReply

    I think the dude poured the whole bowl of sauce into the one of dish noodles. Don’t think he’s Asian.

  9. 81kikyoOctober 17, 2013 at 9:33 amReply

    Thank you for sharing your cooking.

  10. Erick PartidaOctober 17, 2013 at 9:47 amReply

    Spinach*

  11. Erick PartidaOctober 17, 2013 at 10:43 amReply

    That looks delicious! You should add some spiniest in there it taste really good.

  12. TheArtOfCookingOctober 17, 2013 at 10:56 amReply

    In Chow mein there is the Cantonese version and then there is the Chinese-American version, they are different so to speak. The Chinese-American version is actually veg. mix with brown sauce and then the fried noodles is added in the end. The Cantonese version is more or less similar to lo mein, noodles are a little bit different.

  13. arnoldp6525October 17, 2013 at 11:16 amReply

    Is this the same as regular chow mein? How to cook the beef? Can you email me a recipe for Beef Chow Mein?

  14. TheArtOfCookingOctober 17, 2013 at 11:25 amReply

    Thank you, I add it to my description box.

  15. Maxime PareOctober 17, 2013 at 12:01 pmReply

    You forgot to write 1 teaspoon of sesame oil in the description.

    I’ve tried it and I have to say its AWESOME thanks a lot!

  16. rolayna1October 17, 2013 at 12:17 pmReply

    im really gonna try this!!

  17. Jenny TokumeiOctober 17, 2013 at 12:28 pmReply

    “dragon’s breath” cooking… Not safe to practice in your home, and you need a special stove to get the flames in a safe manner. Notice how the wok in this video is sitting in a wok shaped depression in the stove. You’ll need a stove like that, and lots of practice to do it like that. Those stoves are extremely expensive, and I don’t recommend risking burning down your kitchen.

  18. Jenny TokumeiOctober 17, 2013 at 12:40 pmReply

    There seems to be this perception in the west that “chow mein” is “crispy noodles” and “lo mein” is “not crispy noodles”. This is not the case. The crispy noodles are better called “Hong Kong style Chow Mein” but even that can be a misnomer, as regular chow mein is also found in Hong Kong.
    Chow means stir fried, mein means noodles. If you’re making noodles, and you’re stir frying them, you’re making chow mein. Lo mein omits the stir frying step.

  19. 7universesOctober 17, 2013 at 12:54 pmReply

    Nevermind, I saved half the sauce in the fridge separate, when I redid the procedure again today I realized the reason was adding too much sauce, and it’s regular soy sauce that I added

  20. TheArtOfCookingOctober 17, 2013 at 1:35 pmReply

    What kind of soy sauce did you used? Lite soy sauce or regular (shoyu) soy sauce. 2nd, how much sauce did you put in vs. the amount of noodles and vegetables?

  21. 7universesOctober 17, 2013 at 1:52 pmReply

    did what you said and the sauce made evrything way too salty, what was wrong?

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