I think infusing the oil also with onions, scallions & garlic is important too. Ginger is citrusy and really not what I'm looking for and I dont think it's important, I've never been impressed with ginger, yet anyways, but feel free to disagree with me. Ginger candy chews are awesome though. lol.

For shrimp or prawn, based on my research, it's better to have their heads intact, which walmart often only sells headless/shell-less. Head gives it more flavor. Then you saute them in the pan first to bring out aroma. Next fill pan with your oil and cook at 248 degrees for 10 to 15 minutes. Or less for a more subtle flavor enhancer.

I'd like to do the pork, chicken, shrimp, onion, scallions and garlic infusion all at the same time, and of course, if I need to add them in a certain order i understand that.

Any advice? There's not much google or youtube results on how to infuse chicken or pork into oil. I dont know what temp is best, etc. Plenty of info on how to with shrimp/prawn. Which is telling, i look forward to trying shrimp umami as I dont have experience with it really, but I have good expectations.

 Lastly, I have some "Armour lard" which is made from pork. I have not had a good experience with it, it smells unpleasant, & I havent noticed a benefit. I have yet to "Hei" the pork lard though, which I will soon, now that I am reminded of it. It's fresh lard, but because of it's smell, i prefer using neutral avocado oil.

Hey all, I’m wondering if there is chinese chicken wings styled fried chicken recipes for any of you to share. I love chicken wing, but would love that flavor and breading on thighs and drumsticks. It anyone has any recipes or videos, please share it!

One of my favorite restaurants at home (Kentucky) has the best sauce for egg rolls. It’s orange and very thin/liquid consistency but has fine ground bits of many different things (fruits maybe) in it. I’ve looked at many different recipes online and tried some, all are either too thick, too dark and just off from what this is. This sauce is sweet, sour, very citrus heavy and not spicy at all. Anyone have a good recipe for a sauce like this? You can see in the picture it’s pretty orange.

https://preview.redd.it/nbobauqlxawc1.png?width=748&format=png&auto=webp&s=e62cbc65424294037e0ee96be43ce21429d38cda

https://preview.redd.it/lhnw0uqlxawc1.png?width=302&format=png&auto=webp&s=d6577203f0af98fa69b356a33a75d568fde27548

Could someone help me find this product on ebay, walmart . com or amazon?
Also what does huángdòu jiàng even taste like?

The closest I can find is Lee Kum Kee's Soybean Sauce(黄豆酱) on amazon, which is close. Its the sauce version rather than paste.
https://m.media-amazon.com/images/I/81mnu0hgxOL._SL1500_.jpg

Here's Wang's video:
https://www.youtube.com/watch?v=-Ir9Ik14pHo

-Thanks

This has been on my mind for over a decade and haven't seen it on a menu anywhere. Please recommend a city and restaurant if possible!

Basically, this means that if you want to eat dim sum, you are forced to live in cities like San Francisco, NYC, Los Angeles, Boston, Chicago etc (all places that are very expensive). It's impossible to have good dim sum while trying to save on the cost of living...

Dim Sum restaurants are basically linked to high apartment rent prices. It's impossible to eat Dim Sum if you live in a low cost of living place.

can anyone prove me wrong?

Thanks

Is there a cookbook that can teach American Chinese cooking ? Trying to learn how to cook basic Lo Mein, Fried rice, General Tao’s, Wonton soup, egg rolls, and Ramen like our local places do. Many books we have found are authentic or regional, but we are hoping for our entry into Chinese cooking with the comfort food we love ❤️

I have a Torch Hei. So I can do this. But I've been always adding shaoxing wine at the very end to deglaze the pan and release flavor/enhance flavor. Then let it evaporate at medium heat. I add the shaoxing wine after I torch hei the dish, maybe I should torch hei the shaoxing wine too. I wonder if I should use shaoxing wine to help the torch hei work, and boost flavor. For example should I add shaoxing wine not just at the beginning, but when I cook the veggies too? I do the rice/noodles after the veggies/aromatics.

Also, some redditors advice against adding any type of liquid to hot oil while stir frying.

Lastly, how much shaoxing wine is the right amount for chao(w) Mei Fun, mi fen,bee hoon or beehoon? Some also recommend shaoxing wine for pork/egg fried rice, but some say its not needed.

Recipes are from Every Grain of Rice by Fuchsia Dunlop and The Wok by J. Kenji Lopez-Alt

(Semi-homemade, more like home assembled)

See photo below. Been trying for many months to figure out what the secret is, it's got a special savory flavor that I cant figure out. See photo below. It's got such a great flavor, it tastes better than crab rangoons, pork & egg fried rice, pork lo mein,etc. It's been my favorite dish for years. I've narrowed down what the possible savory flavor is from, its from something not dark colored, probably not soy sauce, but maybe light soy sauce. The dish doesnt have a seafood taste to it, & I've tried fish sauce and oyster sauce & neither did the trick.
I've tried soy sauce, garlic, salt, corn starch, sugar, MSG, torch hei. I've tried just about everything, the only things left I can think of to try are miso or bean paste of some kind, and syrupy Kee Kum Kee Chicken Bouillon Sauce, I have powdered Chicken Bouillon also.
https://i.postimg.cc/h4CDs3hK/Copy-of-IMG-20230904-124516.jpg

Please help. Its frustrating. I'm young, so I dont know any very good recipes in general, I'm trying to find good recipes I can cook from home.

And to me they didnt add any flavor whatsoever. Whats so good about them? Kenji López-Alt said they literally "smell like death" before he cooks them...

EDIT: people keep expressing disgust over canned bean sprouts and how horrible they probably are, or actually are. But I've been only using LaChoy canned bean sprouts and once you add them to the stir fry, it tastes just like a restaurant. It blends in fine. It by itself tastes canned, just like any canned veggie, but once combined and flavored, i havent noticed a difference. I've also taken extensive notes on how to grow my own. I just havent had the time to execute it. And I'm not sure how I will feel about the supposed odor/"smell of death" they give off.

​

https://preview.redd.it/u6x7mdtd79vc1.png?width=908&format=png&auto=webp&s=5728a1a419290de3f20b6ba314e43ec7c4af129b

Hi, I recently got a Joyoung CTS-2038 soy milk maker second hand. I used it to make soy milk following this recipe: https://omnivorescookbook.com/homemade-soy-milk/. It came out amazing! I want to make all kinds of other good things, but unfortunately my machine did not come with the manual. Does anybody know where I can get a copy of the manual for this specific model? Also does anybody have any good recipes for this machine or just for a soy milk maker in general? Maybe for other types of milks, porridges, or soups?