Totally agree! I reluctantly eat meat because I have some very specific health needs but I still like to do a vego dish where I can. Definitely giving this recipe a try!
Nice! I always like to see traditional dishes that are by default vegetarian or even vegan. :) Probably can't cook this one without solid preparation of all the ingredients needed, though. :D But it looks nice! Thx!
Chef lau states in the video that the primary reason for using clay pots is heat retention; it does not enhance flavor. So, wouldn't a cast iron dutch oven be just as good?
i always laugh when the topic of vegetarians/meat substitute dishes come up in western cuisine. There's just so much hassle and it almost never matches up to the original dish. When We have a perfectly amazing vegan dishes in Chinese cuisine. lol
Thank you for sharing this most hygienic and healthy cooking. I like it when your Papa washed the dried shitake mushroom and said that'll remove the dust, most people don't wash them but simply soak and use them.
Just curious, why do you soak the seafood and beech mushrooms? Of course you need to wash them quickly, but they’ll absorb a ton of water if you let them sit in it for any length of time and get mushy.
finally made it over to the international grocery and picked up the few things i was missing and made it tonight. was so good, took me back to 20 years ago when i studied abroad in china :) thanks much
I've been following you guys for a long time now! Love the canto recipes. I was wondering if you guys would start doing some postpartum recipes and even toddler friendly recipes. Living abroad means no access to a lot of food so it would be nice if I learn to freeze some food ahead of time so it'll be easy to reheat during postpartum period!
just made this and imo yes with caveats. the main draw of the clay pot seems to be to hold heat w/o burning which is great if you're serving a bunch of folks and waiting for them to get to the table or if people are slowly re-serving themselves from the warm pot as they eat. if everyone is ready at the same time then nbd for metal w/lid, if you turn it off when done and have a microwave for late comers also nbd, if you have a glazed cast iron pot then that's a good alt.
Why does your dad use Kikkoman soy sauce a Japanese soy sauce? Why Not a Chinese soy sauce as he mainly shows Chinese dishes. And I feel like it makes a difference in the outcome when I use Kikkoman vs my Chinese soy sauce
An electric stove heats the coils directly in contact, not a magnetic induction stove. In fact, induction was never mentioned. If you specifically want an induction compatible pot, Japan is developing an induction compatible donabe/claypot.
Why you guys use non Chinese soy sauces and oyster sauces? We Chinese people will never use kikoman soy sauces and also will use Lee Kum Kai oyster sauce. Those lo fan brands are too salty and not for our taste. Please explain. Thanks
