Mrs Ling; I just want you to know that all your Chinese food videos is a big help for me because i am going to work in Hongkong soon, and my employer requested me to learn more Chinese food that's why i'm very thankful i found your yt channel🤗❤️
Mrs Ling ; I just wanted to let you know that I really appreciate and like your recipes ! 2 days ago I tried the first one , The Stir fry shrimp noodles and it come out delicious ! And I like your personality and how you're explaining when you are cooking ! And tomorrow Sunday iam going to try this recipe ! God bless you
Delightful Mrs. Ling. I love your videos. They are easy to follow and you are so good at showing how easy it is to prepare Chinese cuisin. Thanks so much.
I made this immediately after watching your video...I've never had this dish before but it looked so good...and I had all of the ingredients on hand...and it turned out perfectly...sooo delicious!!!! Thank you for sharing this recipe (and all of the others!)...I love your channel...💗💗💗
I thought this would actually be more complicated than this. Once again, you have taken one of my favorite meals, and made it so simple. You are amazing!
I triedj jor egg foo young rec'z for the first time which, came out delicious. I found it very easy to follow not to mention the sauce, also, very easy to make n delicious too. Thank u for sharing.
I like this, and it looks easy to make, and very tasty. I particularly liked the way you split the mixture into three smaller patties; that would make it very nice to eat. Thank you for showing it to us.
So good. I know it is good, because most of my adult life I have been making exactly same thing but used shredded cabbage instead of carrots. So good, Yummy and good for Tummy. So I been making Egg Foo Young and didn't know it. WOW!!! Love it.
Even as a german, I've known this dish for decades. So fantasticcally explained, Ling! I like to use shiitake mushrooms in it. (Just a few. Not to overpower the rest, tastewise.) Some shrimps, pre-fried in an little butter with chopped fresh garlic. And for this amount of sauce: maybe 3 drops of roasted sesame oil. Maybe rather mushroom OR shrimp. Instead of mushroom AND shrimp. The give the ingredients their own chance to "shine". Love from the far north of Germany!
I’m amazed at Chinese sauces. So simple yet all good. I have only recently begun cooking Chinese food and I appreciate your calm instructions. Thank you .
I Love watching ur vedios looking delicious and very simple foods. And i already follow some of foods ur cooking and taste so yummy. Thanks for sharing to us how cooking chinese foods. God Bless You Always.
@@ChineseHealthyCook I followed your recipe precisely and cooked this for dinner - and (even if I say so myself,) it was delicious! I will surely cook this again many times in the future. Thank you so much Zhou Ling!🙏✋
Looks wonderful thanks Ling, I'll let u no how it comes out, cant wait 2 try it. I'm a little behind the times but I lovevur podcast & I saw ur new one grilling with cameraman lol ;)
Always watching and learning your new dishes.As i live in China and working with food service so it really helped me to know better about Chinese food.Thanks Ms Ling.Hope to see more videos .God bless.
Thank you for another simple and delicious recipe. I made this with rice for dinner last night, and it was perfect. In addition to the sauce, I also set out little dishes of dipping sauces: a sweet chili sauce and some hot Chinese mustard (mixed myself). I meant them mostly for the steamed broccoli that I made as a side dish, but they also made interesting variations with the egg patties. Your recipes are so inspiring!
Hi Ling! I've never had egg foo young, and we tried and love your recipe! Will make it again and again :) We've been doing a few of your recipes over the last few weeks - they have all been winners
You're such a gentle soul. Thank you for this video. I haven't had egg foo young since I was a child, but watching your video makes me realize I have everything except the mushrooms on hand. I am going to enjoy this meal in the very near future. (Just added mushrooms to my shopping list.) By the way, might you consider doing a tutorial video on properly using chopsticks? I try, but the dogs, knowing full -well what's up, end up with half my dinner, as piece by piece gets flung wildly from the dainty sticks and into the air, or hurtles across the table, bouncing off walls or skidding haphazardly along floorboards, into their waiting gullets. And ohhhh, they are happy! (Me, not so much.)
@@ChineseHealthyCook And here I thought I had an original idea! You know when I especially wish I was adept with them is during cooking. Sometimes chopsticks are the perfect utensil.
Maybe black bean sauce? I once had to substitute soy sauce with something else for my daughter. If you wanna give it a hot touch: mybe 1 tbsp of chili oil (with the flakes in it). Like Laoganma brand. Dunno where you're located. I found it in the US as well as in Australia, as well as here in Germany. Maybe even stirring in some mango chutney would do the trick.
I just discovered your channel and I’m going to try several recipes but this one first! My local Chinese restaurants are making egg foo young with what I believe is oyster sauces that they make and I hate it. It’s not old school the way I like so I will give yours a try. I’m looking for old school egg foo young gravy only
Just found you and am glad I did! I've watched a few of your videos. I'm curious as to how many servings you are making. Does this feed one or two people?
OMG, I have all the ingredients and I'm totally going to make this tomorrow morning along with my chocolate waffles. This is way easier to make than the classic omelet and that sauce is way easier and probably less heavy than regular gravy. I can already picture myself doing this. I could add sausage to the omelet, but I'll probably just make it on the side. And probably, if you can't make the sauce, you could melt some cheese on it. ^.^
Okay, so I did end up making this. It came out perfect. I'm now going to brag to everyone that I know how to make this. One of my coworkers loves egg foo young. Some notes though, when I made it, I put way too much vegetables in it like I always do when I make omelets. I feel like that's pretty easy to do, but I just added an extra egg so I can have more of a liquid base. Also, I cooked the carrots and white onion a little bit beforehand because I prefer those a bit more cooked than just a few moments in the heat to make them softer. I also added spinach. The sauce came out perfect. Nice and easy to make--it tastes just like you'd expect it to and I think the oyster sauce is the key ingredient. Secondly, this WOULD go really well with rice (because of the sauce) so I'll do that next time, but I had my mini waffles with it and that was fine. I didn't feel like making any sausages, but I don't think this meal needs any meat with it. Anyways, thank you for this wonderful recipe. Cooking along with a video gets a little messy so I'll just create one for myself based off of this video. More for the sauce than anything else. I'm making so many random recipes these days that I doubt I'll remember everything right.
@@ChineseHealthyCook ** Yes, brown sauce, but when I was a kid there was a red/orange colored sauce that was always used with EFY. It was so delicious!! Would you happen to know the ingredients PLEASE??
For your frozen green onions, what container do you use? Air tight or standard container? And how long does it last. Prices of scallions here in NY are going up and down. I want to have a little extra. I've been saving the roots and growing them too haha. Thank you!
When you show the brown sauce next time, you should show people how it looks when it thickens, because it gets thicker when it cools. It's not a big deal, but I once saw a girl make turkey gravy for Thanksgiving and her gravy ended up being all gelatinous and almost solid LOL! So, I know some people do accidentally overcook their sauces, because they still look kind of watery when they are still hot LOL!
You should move to New Zealand we are the Gold standard best Country at containing the Bing Du next to Taiwan. My Chinese restaraunt opened this week hopefully they didn't raise the prices. ⚘
I didn't measure the oyster sauce so I think i added too it was a little over powering. Question for you, are there different types of sauces used for Egg Foo Young.
