When I watching the videos it's like I'm your student in great cooking class with a great teacher ! You explained the recipe very clearly and carefully. Thank you so much to sharing the videos !
Thanks. I've long shied away from dried Chinese sausages seen in Asian food stores, not really knowing what's in them and how it's been processed, shelf-life included . Now alas, I can make it myself, with your easy to follow instructions. I am more than happy to be able to include this delectable, popular ingredient to a lot of main dishes imaginable. It will surely lend it that essential ingredient, with its balance of savory salty-sweet flavor. Keep your splendid cooking ideas coming.
Thank You! I've been wanting this style of sausage for YEARS! You're an angel! I'm extremely GRATEFUL! I've seen it made with spiced alcohol.. I'm going to be making this with your recipe & with spiced alcohol when it's ready! once again I'm extremely Grateful for this video!
I've been wanting to make wind-dried sausage myself for a while. I haven't because I thought I needed a sausage grinder, but this seems much more manageable. My butcher might even be willing to sell me sausage casings. This should be a fun project.
I had been binge watching your cooking show! I made some yummy General Tso chicken tonight following your recipe. It was a hit even to my picky eaters!
Yes Mandy! Definitely worth the effort. It looks so easy to make. This is amazing. I love this type of sausage. It's such a simple, pure food ingredients recipe. Thank for your videos.
Thanks so much! We used to get this made at home every winter.since i was a little kid,never noted the ingredients. Miss having these so much! Will definitely make at home ☺☺
I'll echo what many others are saying - you are exceptionally talented! Not only in your cooking, but in your presentation, your organization, and your diligence in assembling such complete videos. You should really consider reaching out to marketing companies who specialize in growing RU-vid channels, perhaps some companies that specialize in food news and publications (Eater, Bon Apetit, even Tasty). Maybe reach out to extremely popular youtube channels for a collaboration video (GoodMythicalMorning, RosannaPansino, BuzzFeed, etc...) to really get increased attention to your brand. It's something to at least think about given how much time and energy you invest in these videos and how much you've grown on your own. Good luck!
I love your channel I'm learning so much! My friends keep check my garbage bags looking for take out containers, lol Your making me look like a professional chef thank you!
along with what others are saying, your recipes are really interesting. you are a very good and competent teacher. i really enjoy your channel. and congrats on 100k!
My friend moved to new york with her family.Now i miss all of the feast on chinese holidays.thank you for this because i love these sausages.now i can make my own.so glad i subscribed to youre channel.
Homemade Sichuan Spicy and Numbing Sausage: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fghPpLIewGg.html These are the recipes that you can make if you have this Cantonese sausage Sticky rice dumpling recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xZ3QQxpgIs8.html Taro cake recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ah1uhra2zfc.html Zongzi recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VrbDvc2Aw40.html Claypot rice recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rOiNlnc6Cz0.html Sausage stir fry with snow peas: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--50kfs0zWJM.html CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there)
Fantastic! I have been eating Lap Cheong since I was a child(My Grandmother was Chinese) It is VERY expensive to buy here in Australia..and getting smaller every year... I would love to make it..Thank you so much .I have found your channel, it's very good ..Cheers from down under..
Years back when I was very young, my friend's Father own a Chinese sausage making factory, the way they make the sausages is so much complicated and have to put the sausage in some sort of heater room/chamber and have to keep watch.In your video it seem like making sausage so much easier and don't have to put it in the heater room for drying. Will try making some when my sausage stuffer arrive.
Thank you. I like the way you make it. This sausage is the same as in my country, Myanmar. Mostly Burmese Chinese make sausage and It is the same way as you, Southern Chinese, I think. I will try in your way. I like chop(cut) than grounded too. However, the most challenging part would be dehydrating, drying part, I think.
i really want a say thanks to you. i am korean who i worked in Amercia. i never ever find these sausage in souhth Korea. however, i found it. thank you i will try this as soon as possible.
A must try for me. I will make this recipe for my Cantonese family for a Christmas gift. All the correct ingredients are easy for me to get here in Sacramento, California at the Asian market. Thank you so much for sharing.
Thanks for this recipe, which I will try instead of my usual one. And thanks for converting gms into Tb and tsp - that's especially helpful. Also tip about high alcohol - I've been using xiaoxing which is too weak. I'm gonna try using vodka this time, since it has no taste.
Hey, SUR! I am very thankful for this recipe. You are so amazing. Now I can use sausages that I prepared myself, knowing everything that went into them. Will the final product look awful if I don't use any coloring agent? In my place, the only natural coloring I can use is anatto seeds. Thank you y que Dios te bendiga😊
ITS FUCKING AMAZING. it's used like a "raisin", sparingly in like chow mein. you slice a small piece and you add it to stir fry noodles or fried rice and you'll crave for more.
hi one of the things I most want to try and make,,, seams you can do so much with sausages...I love the way you show everything from start to finish...so much hard work but you only get out of food what you put in ....you show the old way ...very good ... many thanks for video
Nice recipe, for some reason I thought they put Chinese five spice in the seasonings for the sausage. I thought star anise was a thing with Chinese sausages.
When I make my sausages, I sometimes use red food dye for coloring (FD&C Red 40). Also, I usually use either Everclear 190 proof grain alcohol or pure 200 proof food-grade ethanol in the mix.
Another great video. Your instruction is very good. This would be perfect to be a Public Broadcasting cooking show. You should contact your local PBS station.
This is an amazing recipe. I love Chinese sausage but I live far away from a Chinese community and thought that I would never be able to make it myself at home. You have taken the mystery out of it for us thank you so much.
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First time to watch. You are very precise and clear. I have all the equipment to make sausage. I will try this. I love Chinese sausage but can't seem to get it right.
I saw a lot of recipes on how to make a cured meat. This is by far the most easy and rewarding of all I saw. You encourage me to do that. Thanks. Edit: could you recommend any soy sauce which suit the best?
I am glad I caught this recipe. I really do like Lachang but in the shops they always use Monosodium glutamate in their recipe... let just MSG is bad for you! So, many thanks. One question do you not use xiao xing wine? It gives the saussage an authentic Chinese fragrance.
Hello, I just saw this recipe for lap cheong. I make lots of cured and fresh sausages so I decided to try making lap cheong. Question: 10 to 15 days drying in a refrigerator is quite a long range. Is there any way of telling when it's ready based on something like weight loss or is the doneness based on personal preference? I buy my lap cheong from the grocery store so I guess I can estimate based on the commercial product? Thanks for your videos....fun to watch!
yes, it can also be done by personal preferance. Just make sure to freeze it if you didn't dry it long enough. We didn't put any preservatives so it doesn't last that long in the fridge (possibly 3 weeks).
Thank you for sharing a wonderful part of your culture with us 🙂😊🤗 I really appreciate it. I can't wait to try and make this myself. It looks very delicious
sheep sausage skin is available on Amazon. Just ordered some lastnight alog with meat grinder with sausage tubes, to run meat through the grinder without actually grinding it just leave the blade out. I was a butcher apprentice in the UK 50 years ago, I still remeber how to hand link in links of 3.
Great, clear, concise recipe and instruction! I went to our local Asian fusion restaurant which opened very recently, and they used this type of sweet sausage in the fried rice. The place is very good quality and while I've had this sausage before I do believe they made theirs or purchased hand made to use in their recipe because it was so tender, juicy and delicious. It definitely had the quality of hand made, and being a foodie, that matters A LOT to me! So went in search of what it's called, then went in search of a recipe. I hope I have the right sausage lol. Regardless, u should be very proud of this instructional, u did a great job and while I am very ill and do not get much food down, I'm a hard core foodie!! So, as soon as I've the energy to make this, I will do so. Thank u for such a great instructional video. Blessings!
I recommend buying a sausage press because once you make your own sausage you will love it so much you wont buy it too often. You can then make bratwurst and hotdogs too.
