Braised Beef Brisket and Potatoes (土豆烧牛肉)
Braised beef and potatoes, i.e. Tudou Shao Niurou, is a classic homecooking dish and pretty straightforward to whip up.
Unless Western-style braised beef, the beef is blanched first to remove impurities and it's cooked with soy sauce and spices. While it does take a little time, it's a nice dish to toss in the weekly rotation.
Full, detailed recipe should be out soon. Been a bit crazy coming back from break so it *might* need an extra day, but as this's not very intense I hope I'll be able to sort it by the standard posting time of ~8:00AM EST.
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Unless Western-style braised beef, the beef is blanched first to remove impurities and it's cooked with soy sauce and spices. While it does take a little time, it's a nice dish to toss in the weekly rotation.
Full, detailed recipe should be out soon. Been a bit crazy coming back from break so it *might* need an extra day, but as this's not very intense I hope I'll be able to sort it by the standard posting time of ~8:00AM EST.
And check out our Patreon if you'd like to support the project!
www.patreon.com/ChineseCookingDemystified
Outro Music: "Add And" by Broke For Free
https://soundcloud.com/broke-for-free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
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