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How To make Beef and Scallop Saute
2 tb Peanut oil
1 1/4 c Sliced green onion
1 ts Minced garlic
1 tb Water
1 lb Beef cut for stirfry
1 pn Fresh ginger
1 pn Red pepper flakes
1 pn White pepper
3/4 lb Sea scallops
1 ts Salt
1 pn Red pepper flakes
Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
How To make Beef and Scallop Saute's Videos
Perfectly Seared Scallops
A quick demo video showing you how easy it is to cook Scallops at home. After watching this video you will have a full understanding in how to cook scallops just like the Chefs do in their restaurants. No need to go to the fancy restaurants anymore. Cook these and you will always be the star of the party. Hope you enjoy, like and subscribe. Please share this video if you do.
???? How my dad cooks the JUICIEST Shrimp Stir Fry! (蝦仁炒雪豆)
Watch Daddy Lau teach us how to make shrimp & snow pea stir-fry. This is a super simple but delicious stir-fry dish that can be adapted for any ingredients you have!
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???? RECIPE + INGREDIENTS????
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Asian garden 2 table:
Made With Lau (Buddha's Delight recipe):
Made With Lau (Chinese Broccoli/Gailan recipe):
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⏲ CHAPTERS ⏲
00:00 - Peel & slice shrimp
00:59 - Shrimp sizes
01:18 - Leave shrimp tails on?
02:16 - On shrimp & sustainability
02:52 - Marinate shrimp
03:17 - Prepare the snow peas
04:22 - On snow peas
05:37 - Prepare aromatics
06:16 - Create sauce
06:44 - Blnach vegetables
08:51 - Stir-fry shrimp
09:34 - Stir-fry everything
10:41 - Stir-fry 101
11:12 - Does Cam approve?
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Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
How to Sear Scallops with a Golden Crust Like a Restaurant Chef
Click here to access our Pan-Seared Scallops Recipe:
Watch More Kitchen Smarts:
Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe.
The best way to pan-sear a steak:
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Beef Scallop#short#trending#viral
Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
#GordonRamsay #Cooking
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How to Pan Sear Scallops with Christie Morrison | ATK Cooking School
Searing just might be the best way to cook scallops. Here's how to do it.
Get the recipe for Pan-Seared Scallops:
Sign up for Cooking School:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: