I honestly believe that the only way to cook all types of seafood - is Chinese methods - and this simple dish is a great example. Thank you, I shall make this over the weekend!
And the key, for me, is how long to cook that's between not enough and too much. Adding that water, I can understand, but I think it's my main problem to avoid soggy veggies. Another great video, thanks
Hi Ling. Long time no see. Still making Chinese every week especially since my mother in law requires vegetables most of the time. My previous dish was beef yu choy with mushrooms and red peppers in homemade gravy. Everyone loved it especially friends of mine from Latin America. Until next time Ling.
@@ChineseHealthyCook I completely understand especially with them being so far away & video chatting can only go so far until you need to see them in person.
Eita tudo bom mas que bacana que bacana gostei do da receita aí achei essa receita muito interessante parece que é muito saborosa parabéns pelo vídeo aqui fica mais próximo meu apoio desejo tudo de bom
I love the thin, delicate, light dried black fungus but when I try to buy it in the store, I always end up with some heavy and thick dried black fungus which I don t like. Can you please tell me what to look for in the store ? thank you.
