I keep it in the refrigerator in a clean container. I don't know how long it'll last really. I finish mine in about a couple of months. Depends on how often I cook with it. I heard other people can keep it for a year refrigerated though.
Thanks for making this video. I started my cooking channel six months ago, and the growth has been slow. I guess i am still experimenting and learningas i go.It's really hard work, and I hope that it pays off with time.
Hi Wendy, how are you? The difference is subtle and you will find many people have different explanations ☺️ For me, the biggest difference are the noodles used. Where I come from, we use the thicker noodles, like the one you see in this video for lo mein recipe. Chow Mein we use thin egg noodles. And there are two versions of chow mein. First is a stir fry, second is pan fry. Thank you so much for watching and commenting 🙏
I would be too 😀 But if you want to try I recommend going to a reputable supermarket. Look for "Pasteurized Eggs", those have been treated. Then double check that the eggs do not have any cracks.
I love all your recipes. I will make this for Father’s Day this Sunday. I love Cantonese cooking which is not available in San Diego, like it is on the east coast. 😋
@@WallyCooksEverything Mostly Panda Express and Schezwan Mandarin. We lived in Atlanta for 8 years and the Cantonese was so delicious. Here I have to cook it myself with your recipes, and that’s what I am doing. So thank you.
@@richardmergler3646 I’m guessing there once were at least one Cantonese style restaurant in SD. And perhaps the owners since retired. Usually they don’t want their offspring to work restaurant business. There’s a running joke with some truth to this Asian parents want their children to be doctors, lawyers or accountants 😆😆 We call it fulfilling the Asian prophecy. So a lot of Cantonese restaurants have closed on East coast too. Thank you for watching my videos Richard 🙏 Take care!
Hi, Wally, I love this beef bhow fun; except I take the liberty of pastured organic veal because the farmer is near to me in Northern California. Actually, all your recipes are on our family recipe file. No fooling! Do you publish a recipe book to sell? You instructions and side notes are so instructive. Finally, I haven't seen your channel appear for months. Please resume teaching, if you can. I hope all is well. G. Linm
Wally..can you make Honey Chicken? It was always my favorite Cantonese restaurant dish in Miami🏝 But they don"t make it here in Las Vegas, or Chinatown either? I find that very strange? It's really a favorite for people who live in South Florida! I know how to make it good at home! Most recipes on YT are made with ketchup? I make mine with oyster sauce & rice vinager? I just wanna see your version? (My other favorite is Sesame Chicken, I noticed you have a good one on the Channel) 👌
I think as a Cantonese and English speaker, the most proper translation would be "silken eggs and beef over rice" based on how English speakers use "silken" as a food descriptor word (like silken tofu), but not "smooth". It just comes from the word in Cantonese meaning "silken" in terms of mouthfeel as well as texture and tactility. Ah well. Chinese is hard to translate to English sometimes as there's words in Chinese that have no English analogue.
Never seen the shrimp fried where I grew up in Chinatown. But bear in mind the way you have it where you live doesn’t necessarily mean it’s the same at all Chinese diners.
