#ChineseRestaurantStyle
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#AuthenticChinese
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#HowTo

Hello Guys,

In this video I tried to present you all the authentic Chinese way of cooking. I am a huge Chinese food lover and really enjoy making and eating. From my experience with Chinese Cuisine, I am sharing the 5 main items.

Aromatic Chilly Oil : Chinese Chilly Oil is the one of most important and basic condiment in the Chinese Cuisine. It is used in cooking and also as a condiment on the table for use whilst having food. This can be done and can be stored for long time. Very aromatic due to whole spices that are used, the spices are boiled in the oil until the flavour/aromatic get infused into the oil.

Chicken Broth Soup: This is very simple and easy recipes which is served in authentic Chinese restaurants. Broth is made in daily basis with bones and herbs and used in all recipes. Just before serving, broth is boiled with chicken, herbs and veggies and served hot with spring onion garnish.

Crispy Fried Prawns: Seafood is very important in Chinese restaurant and used/served a lot. This one of the old recipe that is being served in Chinese cuisines, the recipe is same for all the Crispy Fried Dishes. Very basic and simple but amazingly tasty and you Stop eating. Prawn/Shrimp is coated with corn flour, salt and pepper. Than dusted with dices ginger, garlic and chillies also some veggies. They are very soft, crunchy and delicious.

Chicken Fried Rice: Another basic and world famous recipe, very well known across the world. There are quite few recipes or methods used to prepare, but I have made it as per authentic Chinese style. The only change I have done in here is, I have used Indian Rice since I was not able to fine Chinese rice. Chicken is mostly sautéed/fried and used for fried. Especially the sauces bring aroma, Oyster and Soya. Most commonly used veggies are carrots, beans and at the end Pok-Chow. Pok-Chow is most basic veg in Chinese Cuisine.

Egg Soft Noodles: Another basic and world famous recipe, very well know across the world. Noodles are boiled and strained as part of preparation. Eggs are used mostly in all of the Chinese dishes, especially used to garnishing purpose. Firstly we start with eggs in the wok and scramble them and add the veggies. Sautéed for few minutes and add soft noodles. Once again the sauces take major role in the fragrance and aroma of the dish. Soya, Oyster and Vinegar brings in flavour. Pok-Chow is added right at the end along with Spring Onions. To keep the noodles moist and soft add some stock and let the noodles soak it right before serving into the plate.

I hope you guys love and enjoy the recipe and thank you for the ongoing support.

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