how to make fried rice but it's in mandarin (chinese)
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????thanks for clicking on this video! let's try to get 100 or 1000 by the end of this year! today, i'm going to show you how to make fried rice but i'm speaking chinese. if i messed up on something plz no hate because i'm still learning this language lol. for translation, turn on closed captions. also please watch in 1080p!!
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Great Wok of China: Tasting fried rice at New Mandarin Garden in Farmington Hills
Local 4's Bernie Smilovitz is exploring Chinese cuisine in Metro Detroit as we cheer on Team USA in the 2022 Winter Olympics in Beijing. This time, we're checking out spicy fried rice at New Mandarin Garden in Farmington Hills.
Ni Hao Mandarin Chinese fried rice
how to cook chinese fried rice
ni hao mandarin
free online mandarin lessons
???? The Perfect Congee (鸡粥) | Preserving my dad's recipe!
Watch Daddy Lau teach us how to make congee, a classic Chinese rice porridge dish. Also known as jook in Cantonese (as well as juk, zhou, and many other names), this is a staple of many Asian cuisines.
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? WATCH NEXT ????
- Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
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???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this recipe!
Congee / jook was one of my favorite things to eat growing up.
My parents used to make this for breakfast for me and my sister as we got ready for school, and they'd always have a week's worth of congee for us when we got sick.
The word congee was derived from from the Tamil language of Ancient India, kanji. In Cantonese, we call it jūk (which kinda sounds like jook), but there are many, many different variations and names for it across Asia.
Even though congee is commonly known as a rice porridge, it wasn't always the case. With thousands of years of history in China, congee was made with whatever grains were available locally: millet, cornmeal, barley, and etc.
Interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.
When I asked my parents about it, my mom explained that in the “old old days, many people didn't enough rice to eat. Using relatively small amounts of rice, they made big pots of congee to make their rice last longer.”
She said that, “the rich ate cooked rice, the poor ate jook.” and that congee is not a high class food.
But, my dad quickly chimed in: “This is not true - if cooked with high-class ingredients, porridge is a high-class meal.”
Historical accounts show that congee was enjoyed across all walks of life, from emperors to everyday people.
It's also an ideal food for babies - my mom started feeding us congee when we turned 1, and it's certainly something that we'll enjoy feeding our newborn son very soon!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:12 - Congee & Chinese New Year
00:39 - History of Congee
01:34 - Wash rice
01:58 - Boil water, chop veggies
02:35 - Prepare chicken
03:45 - Start boiling rice
05:32 - Cover pot & wait
06:27 - Whisk rice
07:16 - Start cooking chicken
07:58 - Add flavors, ginger
08:11 - Plate
08:54 - Meal Time!
10:04 - The meaning of “waaht”
10:36 - Mommy + Daddy Lau’s childhood jook
12:42 - Life in China
14:21 - Jook at restaurants, in China
16:44 - Mommy Lau & Baby Cam say bye!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Chicken Bouillon:
- Kikkoman Oyster Sauce:
You'll also need a whisk for this recipe:
Here are some of the other core ingredients my dad uses (but not for this dish):
- Shaoxing Cooking Wine:
- Kikkoman Soy Sauce:
- Kikkoman Sesame Oil:
- Chicken Bouillon:
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Can This American Follow A Recipe In Mandarin?
Can Jasmine successfully teach Katie how to make one of her favorite dishes, Jumeokbap (Korean Rice Balls), while only speaking Mandarin? For this cooking challenge Katie is allowed three life lines: Google it, call Jasmine’s brother and call Jasmine’s mom. Watch to find out how many life lines she ends up using. Do you think you could remember all the ingredients?
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????????????#preserved #orange #mandarin
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It’s currently 2 YEARS OLD and will last a lot longer!
The deep and complex flavor of these 3-ingredient salted mandarin oranges is simply amazing. It elevates pretty much any dish that uses citrus peel. Rinse with cold water, add to pastries, salad, sauce, fish, meats, pasta, rice, soups… and more.
SALTED MANDARIN ORANGES
Ingredients:
Mandarin oranges
Coarse sea salt or kosher salt
Lemon juice
Steps:
Thoroughly wash mandarin oranges. Dry with a clean towel.
Cut off ends. Cut each mandarin orange into quarters, either cut through or 3/4 way.
In a mixing bowl, generously sprinkle and coat entire mandarin oranges with salt. Pack about 2 tsps of salt in the cut center of each fruit. It helps to wet the skin with a little juice so the salt sticks.
In a sterilized glass jar, very generously layer of salt and mandarin oranges. Repeat till the jar is filled. Pack oranges tightly. Ok to press down and release some juice.
Pour lemon juice into jar. Make sure all mandarin oranges are immersed in salty lemon juice brine.
Sprinkle an extra layer of salt on top. Close the lid.
Turn jar a few times. Leave in room temperature over night.
Next day, check if mandarin oranges are completely immersed in brine. If not, open the jar, press down fruit to release juice and add more lemon juice if needed. If yes, store jar in room temperature, away from direct sunlight, for 30 days before enjoying it.
Though not necessary, I personally prefer storing the jar in the fridge once open to use. It lasts up to 2 years, most likely longer. Enjoy!
#orange #citrus #mandarin #preservingfood #fermentedfoods