How To make Um'Bido (Greens & Peanuts)

Homemade Mung Bean Jelly and Pea Jelly

Mung bean jelly (Liangfen) ingredients
Mung bean / pea starch: 60 g
Water to mix with starch: 100 g
Water in pot: 440 g
Salt: 1 g

Dipping sauce:
Soy sauce: 4 Tbsp
Sesame oil: 1 tbsp
Chinkiang vinegar: 2 tbsp
Sugar: 1 teaspoon
Water: 250 g
Chili oil: as needed

Why I QUIT COOKING DAILY | What I DO NOW

In this video I share why I stopped cooking daily. Enjoy!
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豆馅糍粑是潢川人必备的年货，教程讲解详细，口感咸香又美味

豆馅糍粑 是我们河南潢川人必备的年货，今天就给大家分享做法，从蒸糯米到调绿豆馅，一步一步的教你，教程讲解详细，让你一看就会，一次多做一点，放入冰箱冷藏，随时吃随时取吃三个月也不会坏，和我们一起操作吧

Vegetable Chow Mein Recipe | EASY Chinese vegan Noodles dinner idea!

LEARN HOW TO MAKE AN EASY CHINESE CHOW MEIN NOODLES RECIPE

LAY HO MA!! By far one of the most popular noodle dishes around - and for good reason! This easy vegan chow mein is quick to put together and is super delicious. Join me in this episode and learn how to make a vegetarian/vegan chow mein recipe. Let's begin.

Ingredients:
1 cup cremini mushrooms
2 pieces garlic
2-3 sticks green onion
1/2 red onion
1/4 red bell pepper
1/2 cup snow peas
2 tbsp soy sauce
1 tbsp rice vinegar
1 generous tbsp hosin sauce
splash of toasted sesame oil
130g ramen noodles
2 tbsp olive oil
1 cup bean sprouts

Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly chop the mushrooms, garlic, and green onions. Slice the red onion and red bell pepper
3. Peel down the tough stringy part of the snow peas
4. Prep the sauce by combining the soy sauce, vinegar, hosin sauce, and sesame oil
5. Cook the noodles for half the time of package instructions. In this case 2mins. Gently stir the noodles to keep them from sticking
6. Strain out the noodles and set them aside
7. Heat up a non stick pan on medium heat. Add the olive oil
8. Add in the red onion, green onion, and garlic. Sauté for about a minute
9. Add the mushrooms, snow peas, and bell pepper. Sauté for a couple of minutes
10. Add in the noodles, sauce and bean sprouts. Sauté for another minute or two and you're done


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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