Chicken Tortilla Soup
Video taken from the channel: outdoorcastironcook
Chicken Tinga⎜Vegan shredded chicken Mexican stew⎜Super easy!
Video taken from the channel: Chef Jana
How to Make Perfect Hot Pot Every Time
Video taken from the channel: Taste Show
Cumin Spiced Tomato Lentil and Chard Soup | Instant Pot |Vegan
Video taken from the channel: Growing Frugal
Biang Biang Noodles, with Chili oil topping (油泼面)
Video taken from the channel: Chinese Cooking Demystified
Latin Shredded Chicken Stew
Video taken from the channel: Cookedbyjulie
Spicy Cumin Lamb Noodles at Xi’an Famous Foods & Flushing New York City Chinese Food Tour!
Video taken from the channel: Mark Wiens
Bring 8 cups of water to a boil and add the chicken breast, cumin, oregano, and salt. Boil, covered, until the chicken breast can easily be pierced through with a fork—about 15 minutes. When ready, remove the chicken, strain the liquid, and reserve for use as the base for the soup.Season with salt and pepper to taste. Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as.In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes.
Stir in chicken, season with salt and pepper, and cook until chicken.Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened.Instructions.
Place whole chicken in large stockpot and cover with water. Pour in chicken stock. Add 2 carrots, 2 celery stalks and thyme, a little salt and pepper, and bring to a boil.
Heat oil. Saute onions, carrots, celery, ginger, garlic. Add broth, tomatoes, potatoes, seasonings and bring to a boil.Add chicken to the pot and then pour in the pureed soup. Stir well and cover with a lid, then reduce heat to low.
Simmer soup on low heat for 30 minutes until vegetables are very soft. Season generously with kosher salt and serve hot. Sometime in the late spring, my two little girls and I planted a vegetable garden.Ingredients. 2 cups chicken broth.
1 cup fresh or frozen corn. 1 small celery rib, chopped. 1 small carrot, chopped. 1 small onion, chopped. 1 cup shredded cooked chicken.
1/2 cup canned diced tomatoes. Salt and pepper to taste.Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil.
Reduce heat to low and simmer for 30 minutes.Spicy Chicken Vegetable Soup with Fresh Herbs Saveur nam pla, dill, shallots, lemongrass, boneless skinless chicken breast and 12 more Spring Vegetable and Chickpea MinestroneFeasting at Home.Heat the oven to 350°F. Stir the soup and 1/4 cup water in a large bowl.
Step 2 Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning.Instructions. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots. Saute until onions are translucent and the veggies have been tossed through with hot oil.
Add stock and season with salt and pepper to taste. Add the soy sauce.Add olive oil, garlic, and onion to the Instant Pot. Cook on sauté for 5 minutes. Add raw chicken, vegetables, diced tomatoes, seasonings, broth, and water.
Close and lock the Instant Pot and cook on the soup setting.Shredded chicken is perfect for adding to chicken tacos, chicken enchiladas, chicken casseroles, and any other recipe calling for cooked chicken. Here are some of our favorite shredded chicken recipes to try for dinner tonight.
7 cups (1 2/3 liters) chicken or vegetable stock 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained 1 cup.
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from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss |
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from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy |
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167 comments
chinese food is corona, they should be banned. i am 7 years old.
Love to make Tinga de pollo, need to try your recipe, thanks for sharing!!!
How to make a sink full of dirty dishes that’ll last for three days.
This is seriously one of the best things I’ve ever eaten. The pork burgers are also really good.
“How to make the perfect hot pot every time”
Uses tens of spices and seasonings and vegetables and multiple kinds of meat to make a lot of dressings and seasonings and salads for a relatively small portion at the end
No sorry, I don’t think I even have the money to make this once, let alone “every time”, let alone having the capacity to purchase the spice kiosk it needs for it to be done, let alone knowing what most of ingredients he used even are before watching the video
me craving for a hotpot lets make it
umm after watching video i dont have more than half the ingredients
bruh you startin to look like cumin. first man to turn into a spice right here
Comida Mexicana me vuelve loco… si necesitas un catador titulado aquí me tienes jjjjj… besoooss
You two ROCK! I wish you would do a video on hand pulled noodles! Every and I mean every video on YouTube purporting to successfully do them using freaking cake flour or endlessly kneading for 378 hours straight…….even the funny German dude…are ALL lying! I attended a culinary school in Beijing for this purpose alone….using peng hui powder mixed with water into the dough and with 22 minutes of monkeying around and your pulling noodles like crazy……I’d like to see you finally put this topic to bed……please….
No oil contains cholesterol… cholesterol only comes from animals. An odd thing to add.
Hello Chef:) thanks for a fantastic recipe, it looks great! Greetings:)❤
Under present supermarket shortages, I am having a go at making this with self-raising flour. Hope it works…
I wonder how mark handles all that oil I cut out oily foods a long time ago if I ate oily food now I would get the oil sweats not in the good way
Idk why all these people in the comments are acting like this is super complicated. The ingredients are expensive if you don’t have the spices on hand, but like, this is not that difficult. It’s a multistep process, like most good things. The real question is what kind of wine do we mean when we say “cooking wine” because idk what that is for chinese cooking.
The boringest and strangest part is when Mark ate salad
Did he just throw out that bowl of liquid those cucumbers were in into the garbage? Dude not everyone can travel the world eating for a living. Some people have to lift trash bags out of trash cans in restaurant’s filled with liquid that spills inside the bin and onto the floor giving them twice the work! God Mark you really are a PIG! Maybe I should start a Vlog highlighting just how nasty you are.
In my opinion, I think Chinese restaurants are dirty. But I’m not going to offend anyone
I started this recipe a month ago. I’m still shopping for ingredients.
Now I know why Mark doesn’t like sweets.
Sugar is a appetite inhibitor
Eating Asian in america is like narrowminded Americans eating only American food on vacay outside of America…boring
What a beautiful stew, Julie. You have the cutest little smile, and the sweetest voice. What makes stews flavorful? Stay safe, sweetheart.
I have chili flakes home grown in vietnam. Would have to adjust the amount I add as it is far more potent than normal store bought variety haha. First time I tried it and covered a dish in it to a nice red like normal chili was an experience
My son and I visited Manhattan and ate here. It was incredible.
I remember coming over my friends house and making these together. It was a fun and easy process, I’m hoping to try it again myself!
This was so wonderful to have! I’m in the states and can’t get back to China because of the virus. But, at least I got to introduce my family to my favorite Chinese food! Thank you so much for making these!
Great recipe. Just followed it with success on first try. And yum! Sadly I never had any reference, so Ill guess I enjoy my stay in plato’s cave for now
i have recently become a subscriber, my husband watches your vlogs so he got me hooked. Thank you for giving up a solid description of your food experience. Truly I am a forever subscriber now:) from Canada:)
I have to comment I LOVE YOU GUYS! This is about the sixth recipe from your site that blew my mind, but I consider it as a milestone, as I never thought I’d be able to do it from home. There’s a very famous Chinese chef in my hometown, Budapest, and I’m obsessed his biang biang noodles, but with this lockdown, and this noodle not being on the take-away menu, I had to try it. And it worked!
I also used some of the wuhan dry noodles beef stock on it (also your recipe ;)), with some extra soy sauce and black vinegar, lots of mung bean sprouts. It was AMAZING!
Thank you so much for being such an inspiration to all of us!
Love the simplicity! I bet my husband would like this wrapped in a flour tortilla. Thanks Jana!
4 table spoons of soy sauce and oil is a bit woo much sodium and fat. Was that measurement for the entire recipe or for one person?
I just watched 2 hours of you eating food and now I’m starving!! Love all these videos!
I cooked these in a microwave at an AirB&B and it worked great
Ahhhhh man!!! Looks soooooo amazing! When I went to Sichuan China I fell in love with the food there! Especially chili oil
This guys reaction is exactly the same with everything he eats. The same facial expression, wide eyes etc. I really think if you fed him wood chips with yak urine you would get the same reaction out of him
ok everything is delicious.. but where did you find the pot????
I think I will sleep in the bathroom for a year when I eat this food…..
LA should have this too.stop bringing s o many political refugees,bring good Chinese cooker
I know this recipe was posted a year ago, but i followed it to a tee, noodles came out perfect. but the sauce mixture was too salty (yes i used low sodium) and oily. I think half the recommended or even a third of soy sauce to oil mixture would have been the appropriate amount.
What kind of chili flakes do you use I tried it with arbol chili and I’m not sure it was right. I’m in the states.
Respect man! He did it the old fashion way. But now there is already sachet hot pot sauce selling on market that’s you just nedd to add water or chicken broath
Why do you have to pour hot oil over the dish instead of just making the sauce in the pan and then add noodles to the pan and mix?
This looks so good and easy to make. I love spice so this is going to get it. Making tomorrow so let you know how it came out. Thanks for the recipe. Yumski!!
A bit confused about biang-ing and cooking one at a time. Do you wait for the last noodle to finish before putting the next one in?
Hi! I’m a super huge fan. You are all amazing. I just wanted to say thank you for the recommendation for the spicy lamb noodles. Unfortunately the one you went to is temporarily closed. I ended up going to the one in Chinatown & it was just so amazing, tasty & such a delicious meal. Bless you all.
All that calories still chinese are slim like a CARD BOARD.
That stew looks like a really good stew. Could you use a roasted chicken from the market to speed up making this a little?
Hey @markweins. In Flushing now and just ordered some Muslim Lamb Chops. Thank you.
I have never heard of this dish, but dang that is one killer good looking stew chef Jana, I gotta make this for my wife, she will absolutely love this!!!! where did you get the chipotle paste?
I had hotpot in Xiamen and it was the best experience ever with food/friends. I honestly would like to make it, I’m just too lazy lol
Actually, you can just go to Asian market and buy a hot pot sauce.
Nobody’s mentioning the character for Biang Biang noodles is one of the most complex characters ever
You can get the soup ingredients all together in a small package from any Asian grocery store and chicken soup is just not needed in this case. you can even buy various dipping sauces. Come to think of it, it’s easier than preparing regular meals, just boil the water and put stuff in there…
This recipe vis gonna burn your ass…look at the amount of chillies
Mark always tilts to the right and close his eyes when he enjoys his food.mmmmmmmmmmmmmmmm closes eyes and tilts
You should come to the East end of Long Island the next time you’re in NY. We have great food out here
I really like Mark’s personality. Despite being in NYC, and filming as he was walking, he did not mention anything about the guys that would hassle you to buy their mixtapes in times square and probably how dank it smelled in some areas in central park. I respect you for showing only the good parts of all areas you visit. Keep doing what you do!!!
I would prefer to have roti dal chawal sabzi chutney papad!!! Much easy to make and less complicated
Hey guys, video is great! Just had one question when im “Biang”ing the noodles, I hold one end between my thumb and index figure and by the time ive stretched it out im left with a thick stump like end bit thats not that pleasant to eat and much thicker than the rest of the noodles any suggestions on how to fix this? Thanks!
I put all the animals and vegetables and spices I could find on the farm into the pot…….anybody got any food stamps I can borrow,please!!
Don’t u face acidity or stomach related problems.. since u eat so different food!!
Damn this was great but idk how i should dia it because our light soy sauce with 18% salt made the dish way too salty with even 1tbsp. And we even skipped the last bit of salt on top.
Maybe we arent used to that much salt?
Anyway we will dial that to our taste. The noodle process is super nice and made a good end result
Somebody please tell me the name of background music I am obsessed with it
Disappointed that there’s no discussion about the notorious name and its absurd characters. But the recipe looks doable and I’m excited to try
That’s a really lovely stew that you have made absolutely DELISH big like from me..
Thank you for the Xi’an Famous Foods tip, I ate there when I was visiting a few months ago! The cumin noodles were so HOT and good. Thanks
How to make a perfect hot pot.
1. Take 2 weeks off of work.
2. Take out a second mortgage on your house.
That looks delicious. I think im going to try that out. My daughter and I will have fun. Wish us luck.
Watch more videos❤️❤️❤️❤️❤️
https://www.youtube.com/c/JattismBrand.
Subscribe and share
Demolition sent from the pits of hell to destroy civility and common courtesy in America. Their people say want to abolish racism but they are the most racist of all. Mark my words: IF WE DON’T STOP THESE PEOPLE AMERICA WILL BE LOST FOREVER! THE FUTURE IS ALREADY TAINTED WITH LEFTIST INDOCTRINATION! TAKE YOUR CHILDREN OUT OF PUBLIC SCHOOLS AND VOTE REPUBLICAN! IF YOU DO NOT KNOW WHERE ELSE TO START THEN START THERE!
⬅️⚖️
Anyone else’s dough not going smooth/ feel like it’s too dry/tough? Using the 4-10 hour rest method
amazing content! more sichuan vegetarian dishes please i already have a list of stuff to follow for the weekends
Excellently presented and I learned more from you. Wonderful video 70Gary
Although i am vegetarian but i watch for his reaction, which is so cool… thumbs up sir
I definitely don’t have time to make this expensive/complicated meal but I would love to eat some at the hot pot restaurant
Wonder if it wouldn’t be faster and more comfortable to take the LIRR from Penn to Flushing Main Street (20 mins)?
Easy? simple? What? This has taken me 30 minutes and two ruined batches to realize the water to flour ratio isn’t even close to accurate. I had to dump SO much more flour inside for this to work. Also is your hand suppose to be covered in a sticky glue like substance that ends up wasting 25% of the mixture? Do you use any oil on your hands or in the metal bowl before?
Seriously what am I missing, because obviously we have different definitions of the word, easy.
Are you sure you didn’t miss any ingredients? Feels like you left something out…
You know the food is good when he stops talking and just focuses on eating.
I remember mark everytime i am on dinning table.. n pretend to eat like him n enjoying anything that comes on my table…..thanks mark for making me foodie
Thanks for sharing these recipes through your videos. Love it very much n i will try to make it soon❤❤❤
A minha chef Preferida…
Só faz maravilhas!!!
Parabéns…
Super Like 84! Beijos!
500 ingredients, 2 hours later you made an $8 bowl of hot pot
They have a location near times sq. You really don’t need to bare with the 1-hour long subway ride XD
You don’t make hot pot everyday because if you do you will get fat
Kind of felt like a bingeing w babish but with an asian lady thrown in at the end for authenticity:/
I just made those and let me say: they are simply delicious! Thanks for sharing the recipe.
I just had a good lunch but after watching this video. I am thinking of having HOTPOT soon
Made this today for the second time. I was so happy with the result. Thanks for your amazing work.
Followed your recipe, and changed a few things up based on what I had
And I never knew that I needed this in my life SO badly. Thank you for sharing and for creating content!
Would not lasagna noodles cooked and torn work. And add some mama Lou? With the bok choy.
Excellent presentation. Fantastic soup too. Really enjoyed the way you two put this together for a great meal. Like your channel alot, thanks for sharing with us. Keep up the good work and videos. Fred.
Whether u got stomach upset or not….All in one…chilly seeds are not good for stomach so only we indians dry it hot sun and grind it..using only powder…pls try to use all separately….
400 grams all purpose flour = 1 and (2/3) cups of flour
100 grams of water = alittle less than half a cup of water
Hehe you said “pull your bread across the board” not pull your dough:p
Listen, I don’t know how big your hand is, but those are not 10 inch logs lol
I mean it’s America we see all the wonderful authentic Asian dishes in your other videos
20:45 “some people just walking around talking to themselves” lmfao yup that’s Central Park for you
it has become a weekly tradition for my girlfriend and me to make this. it’s sooooooo good!
This foreigner’s getting to close to the classified part of Chinese cooking…
I want to go get a straight rolling pin like a dumpling rolling pin, but yours seems maybe longer and a little tapered. What do you suggest? I might use a water bottle to roll the dough out today just cus I’m excited to try the recipe but forgot to get the rolling pin before stores close.
Just made this, substituting only the chinese vinegar for half balsmic, half cider vinegar. Worked well and the whole thing was easy to follow, thank you!
Know what we are having for dinner tonight. Thank you. Hugs
I’m really happy you captured a bunch of stuff none of us can do. Wonderful job
Wow that had more ingredients in one meal then all the meals I cooked together in 2020
89 like. hi my sweet friend Jana. simply amazing. u not only cooks amazingly but u interact with ur audiences with so much perfection. i haven’t seen many cooking channels on youtube whose host is so well spoken and confident. bless to be ur friend dear. and ur channel is really doing wonders. wishing u all the best my sweet friend:-)
omg this is so weird. I was full-on expecting a video in Chinese and as it turns out it’s a dude explains everything in English. The contrast man! lol
My eyes are burning just by looking at the amount of peppers and chillies.
happy to see vegan recipe! thank you, I will be making these!
It’s called a hot pot for a reason, the reason being is you will be sitting on the pot with your ass burning from all those chilies
But does bianging make a massive mess with oil flying everywhere?
I’ve made this soup following your instructions before. It was fantastic. It’s so simple. I served my soup with chopped sausage’s added last minute. Oh heaven.
This looks fantastic. Are those noodles ever made in any other kinds of dishes? I would love to make this recipe but my husband doesn’t like things very spicy
Hi everyone, I hope you like this first cooking video on the channel. This soup is an absolute favourite of mine and such good value! What are your favourite frugal soups? For more Instant Pot recipes, go to this playlist https://www.youtube.com/playlist?list=PLm6fPlrI_KbLlwar1jVboIQ6v6SapdrRv
Is it odd I have most of the ingredients and can buy the rest super cheap at my local Asian market
Made this today! Unfortunately I’m out of black vinegar but it was still delicious; just lacked a certain umph. Also, I added some msg next to the chili flakes. Maybe savory overkill? But I’m pretty sure msg is the greatest simple ingredient in all the land.
Thanks for the videos!
looks good but its not the real rack of Lamb …. classical ….bloody rack of Lamb…the best lamb is from New Zealand…
That’s what I love about mock meat!! Easy cooking!! Looks delicious
What’s in your “spice blend” not much of a recipe if you don’t say what’s in it
LMAO 5:56 WARNING? try NOTICE
WARNING Noodles will self destruct after 15 minutes.
Run for your lives after 15 minutes and take cover.
If you get any of the noodles on you, it will be required that you be quarantined for 90 days.
Why why why… You just used the chicken to make chicken broth… Chicken will sue you..
This looks like it would be really fun as a family or friends gathering meal!
Even going to China won’t even cost the amount it would take to buy all the ingredients.
Your videos get a thumbs-up before I even watch them. I hope and pray you two are doing well.
Basically you’re cooking for around 14 people but eating it all by yourself!
Praise the algorithm! I have finally found the content I want.
watching your videos make me hungry while i am already eating… hows this possible mark?
How well would these noodles freeze, and would I have to thaw it out before boiling it? Thank you for your time
Lovely couple traveling together that’s love n very supportive of eachother❤️
Nd it’s on nd on nd on hecc my life I am no more hungry…..
I made this and oil amount seems crazy high everyone had a big pool of oil left in their bowls at the end. is the 5 tablespoons meant to be for 1 bowl or 2?
Fell in love with him just by watching him preparing the ingredients dishes. So sexy watching a guy preparing food. Looks really good and already planning to make everything. I luv hotpot!
I hate when people start whistling to call attention and I’m sorry to see it seems to be epidemic around the globe. Got one of those living on the left of my house.
So I thought this looked interesting and pretty simple and a new Biang Biang noodle place opened up near me so figured I’d try it there before making my own. Why is this not the default noodle everywhere. So easy to make, so tasty. I used to think mapo tofu was the best Chinese dish ever but I was wrong. Thank you for this.
If she was my family member I’d be at her house EVERYDAY eating up her food!
She’s amazing right!
I came looking for hot pot instructions. Now im looking for a second job so i can afford it
I LOVE YOUR KITTY PLATES!!!! Where did you get those? Also, super excited to try this!
You would get a disease from the top of that dried chili sauce lol
Respect to hand noodle pullers… this ranks up there on the frustration level when it comes to kitchen tasks.
Made these last weekend. The noodles were a huge hit! We’d love to know about other sauces/toppings
Mark I was always amazed at your chili tolerance and love of spice but didn’t fully appreciate the benefits till I started eating while watching, I buy Thai Chilies and just eat them raw watching you and Ying and Micah on your adventures along with my meal and it has changed not only my eating habits but my metabolism, many people ask how you can eat so much and not gain weight and I know a lot of it is your exercise routine and editing of course but some of it is the chilies it really cranks your metabolism its amazing!
Welcome to NY Mark. Flushing Queens is an awesome place for good food. That cumin lamb looks amazing.
I am just a little dissatisfied here in Jersey with chinese take out restaurantsthe amount of chilly oil they give is very little which has less chilly & more oil. I liked the quantity in NY.
Love chinese food and the cooking method. Thank you for another interesting video.
Sheeba, N.J.
Hoarde all the healthy and good food for their community. Feed Americans the bullcrap they don’t eat.
is there a certain type of oil that works best? or some general vegetable oil will do? also, does chilli powder + fresh chopped 小米辣 work instead of chilli flakes?
Had to stop it at the salad, all that crunching was horrfic. Thumbs up for the lamb noodles. Lamb chops more like ribs seem overpriced
New York just like HK and Singapore, very depressing…..look at the buildings.
10:05:D:D:D The Face and then what???? aiijjlaaiiii?:D:D:D:D:D:D <3 best couple xF <3
✈️HadiJoseph Rox has come a good one for my good job of y for me please please eygki birthday baby happy birthdays
Why am I seeing these videos so late???
Watching this is making me SO HUNGRY, looks great!
You tube should add haha react as soon as possible.Its extremely necessary for the comment readers like me to express our extream laughter..only a like react is not enough
I made the chicken tinga. It’s very good. It will be one of my regulars.
Me: uses glove to cut pepper
Also me: uses bare hand to coat beef in raw pepper
Awesome video! I’m wondering if I make a lot of logs and store them in my fridge for future meals, or is this more of a day use kind of recipe. Thank you!
Stuck in quarantine, watching Chinese food…..killer recipes from the global killers themselves
Not to disrespect anyone’s culture but this seems very spicy, and I like spicy food but that meat was coated with pure chilli flakes a lot of heat going on in the meal but I would try it
If I did open a restaurant you would be my first customer my darling I would wine and dine you all night but your husbands wouldn’t be pleased but we could allow him to come as well lol you could do the vegan food how awesome would that be you are a great chef and a beautiful lady which the customer would love take care and remember you are awesome massages like as always btw great food mmmmm
Broad noodles look good..the ones thats sold in my neighbourhood is just not broad enough to tilt the head.
I can listen to Richard Dreyfuss talk about cooking noodles all day during my 2020 COVID-19 self-quarantine. Thank you.
my instinct tells me to place the hot oil over the seasonings separately and then pour over noodles, no?
I just made this tonight and a few observational things.
1) It’s really tasty. I love the chew of the noodles and the flavors were on point. Spicy, numbing, savory and sour.
2) It is on the salty side if you do the same proportions per serving. For example, instead of making a massive bowl of noodles, I did 2 portions and used the same amount of soy & vinegar. That was my mistake. Do not make the same mistake as me.
3) I kinda wish the roll out dough were a little more even but on the flip side, if you get uneven noodles, it makes for a more texturally pleasing dish.
Overall, would make again! A++
ok. gotta get get more flour. i’ll try this next week. i like that the noodles are easy to make.
Here’s a tip, go to any Chinese grocery store and ask for hot pot base sauce, you’ll be good to go
I am from Brooklyn and I know exactly where you are at but I have not been there Thanks for coming to nyc
I have a few suggestions:
Roll out the logs before resting, this way they only need 45m-1hr resting; they also become very stretchy
Use less oil! This is a concoction for heart disease! (lol)
Maybe add some coriander and sesame oil, also reduce the vinegar and soya sauce and use some salt while boiling
Put the noodles in some icy water afterwards, this makes the noodles chewy
If you add more water, the noodles are easier to handle/pull
Hope this helps!
Bro I think you Head is special, a normal guy Tilting his head all the time will cause him neck disorders, but you Holy Shi.., im surprised you head won’t fall off
Another good looking cast iron meal! I hope you two are doing well. Caseydog