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Your soup looks very good. TIP : To give any soup, sauce, gravy, stew, chili etc. a rich gelatinous texture that looks and tastes like you simmered bones for hours, just add a small envelope of gelatin powder.
Most of the egg drop soup I've had here in the US in restaurants is just broth, egg, and green onion. I love it. At home we have added egg "drop" to different soups.
Great presentation great explanations and great cook. The technique is so important along with the timing of the ingredients. Thanks for this! I love egg drop soup!
Yep, there's always a lot of food colouring in lots of takeaways. Sweet and sour chicken always looks like it's been coloured in with an orange highlighter pen - Lee
I made this last night and the whole family loved it. I will definitely cook it again. 🤩🤗😛 I printed the recipe from your website and tried to follow it. However, it does not say when to add the sweetcorn and does not explain when and how to add the cornflour paste. If you DO update the recipe on your website, might I suggest adding a note about how to use dried shitake mushrooms, as Jeremy explains in the video? Thank you for all the amazing recipes you share with us. This is the best cooking channel on RU-vid.
I tried to make the egg drop soup before I watched this video , but it was not like the ine I ordered, I guess because of the black vinger , first time I heard about
This looks so yummy! I never see you useing water chestnut is that not a part of Chinese cooking? Would love to see some video on how to cook Chinese restaurant style foods such as peanut butter chicken,beef with broccoli,chicken with broccoli,Chinese green beans,there is one dish and it's a shrimp and mixed veggies in a white sauce dont know the name of it lol thank you!!😁
Love this channel and Jeremy! Did I miss when he added the baby corn? And when I looked at the recipe, it didn’t mention when to add any of the corn. I only ask because I definitely want to make this soup!!! Thanks
Thanks! Our Saturday specials series on BBQ has ended now, but don't worry we have some more Saturday specials series (they won't all be bbq!) on the way - Lee
I've not had this with sweet corn before, I'm sure it's tasty. As for skimming your broth, an elderly Jewish woman from Montrèal taught me to NOT skin your white onions as it is this skin that eliminates the need for skimming. Anyway, carry on.
He simmered a pile of chicken bones for about 4 hours, flavored with star anise, bay leaves, onions, spring onions, and seared ginger, skimming the soup every 15 minutes or so, to get a nice clear broth.
School of Wok thanks mate. For how long ? And also can I sauté them easily after soaking them ?I’ve watched some of your videos and I love them. I’m a fun of Asian cuisine. I’m subscribing. Greetings from France 🇫🇷
Damn where do you buy those ginormous shiitake mushrooms from?? Even those eggs are enormous!! Those large ones are no longer available in supermarkets nor some Chinese stores anymore.
Is anybody else not getting notifications when these are posted ?? I have to go looking 4 them 😥 I have checked and the bell has been well and truly rung 🤔🤔🤔
Maybe try checking your notification settings? You can find them by clicking on your profile picture in the top right and then clicking the little cog icon! - Lee
Hey jeremy... Really wanna meet you. I wanna try your cooking as well as i wanna let you try my cooking(lol)😂🤣 wanna see you personally how you cook... hope it comes true🤞🤞🤞😂🤣
Some people like it more gooey, very much similar to the chinese Shark fin soup. But if too gooey, it will turn into a gravy rather than a soup instead. A black vinegar always goes well with Shark fin soup.