If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world! Instagram: / dimsimlim TikTok: / dimsimlim
It is hard to copy this kind of cook exactly the same. The taste can be different depends on the timing, amount of spices scooped, etc. Also I need a big ass flame stove in my house
@@judadon707 Western style : 1 1/2 tea spoon of sugar, 24 grams of flour, put it in panfor 17 minutes and 33 seconds with closed lid. Asian style : A bit of this, a bit of that, toss it to hot wok with some of this, there you have it 😅
This guy is awesome.. He just gets straight to the point, cooking the plate to perfection every single time.. No BS in between,. Keep them bangers coming brother
Fr. Love this guy. No stupid gimmicks or "RU-vid personality". Just good cooking honed over years of experience since he was a kid to now owning his own restaurant.
I love Chinese food and I attempt to make it. I honestly thought I was doing something but after looking at u I realized how much actually goes into making Chinese food.
and this isnt even authentic Chinese food.. so many skills/techniques, and years of training go into making Chinese food of just one region. Thete are many regions with different kinds of Chinese food. 😅
Based on ALL your shorts, it's clear as day that you truly enjoy cooking. It's inspiring to see folks like you living your passion out mate. Never let the fire die out!!! Keep up the good wok!
Except you left out the marinade, which is literally what makes restaurant-style beef taste different. EDIT: It's called 'velveting'; pretty much marinate the beef with a bit of soy sauce, corn starch, baking soda, and an egg
It's chinese dish made around the 70s when many bbq buffet were popping up in taiwan. People called these bbq 'mongolian bbq' stereotype of mongolians always eating meat. This dish was born from one of those restaurants
@@lzh4950 yeah we don’t really have national dishes containing chicken and I think it’s because it’s only use is food, as with goat, beef, etc you can use their skin as clothes or used to use their skin as clothes
I didnt realize how much oil is used in Chinese dishes until I started watching these videos. Drinking tea after a meal is a must if you dont wanna feel like an oily grease ball.
PF Changs has the best Mongolian beef in the world no doubt. Depends who makes it tho, i worked there years and the trick is to not burn cuz of all the sugar, but still keep it it crispy. Scallions def better than leeks also.
Im mongolian and so i didn't know about this food my whole life. And we haven't any soy sauce, sesami paste or something. But this food is looks delicious 😅😅😅
Love Mongolian beef and broccoli on fried rice and the chicken and broccoli made the same way. Sending love from Alabama,USA love your videos!!!! Stay safe
I never would have come up with the oildrainage. It's perfect. The meat gets all the oil It needs to stirfry vast but you don't take all the calories in. Simply love It.
