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In this cooking lesson learn how to make vegetarian fried kuay diu part 2/2.
Tags:Vegetarian Fried Kuay Diu Recipe Part 2/2,asian cooking,cookingwithnancy,easy cooking tips,fried kuay diu recipe,how to cook asian food,how to cook vegetarian food,vegetarian dishes,vegetarian fried kuay diu recipe
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Vegetarian Fried Kuay Diu (Part2)
Oyster Sauce is very sticky so I will just add a little bit of water. Seeing how much one teaspoon is that— I have in. I can read a little bit and top it in. Okay these sprouts can be eaten fresh though and do not worry about putting in a pan now because if you only cook these—sprouts what happen is it becomes very little. Water comes out from it because it is mainly beans—yeah little green beans soaked in water and after a few days you find all the sprouts choosing out, coming out okay so that is the sprout.
Now in preparing is very hard this noodle will not suit in the pan because all the time you tell me and I see everything is going to stocked keep on falling. No it is a skill so make sure you are frying it very—very hard, extremely hard before you add in anything. Okay see that—and smokes that up then—then I think we put in the oil it is going to hulk that, it is how far this pan should be. And ask to stir up, try to open up the noodle because you are—all folded up so you got to —unfold them and it is coming to a—and not or add in this beautiful—sauce. I hate—fats let us just go.
It is quite sticky so it is a little bit difficult to come out. You are looking at one and a half tablespoon —one and a half tablespoon. You can see the—enough; it is a nice round —I will turn the pan for you to cover. I know everybody can see I am not. This is looking so green so now I can add in my vegetables, the rest the leaf—this are leaves they cook terrifically so I cook the stems first. Throw it in that —one stove. This puncher is also—just to show so do not worry about that, let us go and we only have these left. Easy? All the greens let me cook because of the heat is so high you are going to cook anyway. Then this sprouts what will you do is you may—center, drop all in okay? And anyone who is steaming and how to steam it?
You burry everything inside and—oh wow! This is fun! You think cooking is difficult; it is not difficult at all it enjoys. Sing a bit you—everyone is going to enjoy what you are cooking then you can season with more Soya sauce that is what I was saying. That is I am going to put in the table and so—and if you like “if” is optional. You can put this while the sauce too which is the more seasoning is actually you hydrolyzed— hydrolyzed soya bean extract. There is batch if you can see—like putting perfume on your dress oh if you do not put perfume, oh my goodness!
Just use a common—okay and just ask me to ready. No mess look I do not have to wipe anything although is that sauce okay let us get this all this way no mess—bring as easy as ABC. Who is a —who is telling me cooking is difficult you watch me it is as simple as ABC that one is no secret to hide okay? And later you can top it with more pepper —white pepper not black. This one does not take black pepper. The last recipe can take black or light that—is —is ready. That is prepare for a—fire I can not believe this five minutes—five minutes cooking oh my goodness okay because I have some more time I am going to show you how this is soaked from so five minutes and then this is cooked but your wok has to be extremely hot. If it is not hot maybe it will take 15 minutes you know? So hang on I will be back—I will be back. Where are the plates? Okay,—get the cake for two and dinner for one hey I can not tell you what—this is actually very very suitable for lunch time in Asian time but you can treat it as pasta heavy food. No so I just show how this is soaked.
Soon is four minutes cooking, look! Hot with a balance meal, if you eat it in a—in Asia, it is full of cholesterol because of the —no I do not want to mention anyway I am teaching you how to cooking. Look here, you got carbohydrates you got protein—two types of protein—three types of protein, the third one is the sprouts. You do not miss anything? No and you got Chai’s and Choi Sam—Chinese Choi Sam it is called Choi Sam in Chinese. Many Chinese —call it differently but you go to the shop and you try to recognize this. You can find this—you will do you can find this, what else can do? Hmm English Spinach will do okay? So that is all I hope you enjoyed and you can keep this sticks at pouch, chopsticks yeah you do not any chopstick? Pick it up with the spoon or help your self. Bye!