Today’s dish is “Chinese Leaf Stir-fried”, here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay
Source
Auto Amazon Links: No products found.
