How Professional Chinese Chefs Cook BLACK BEAN CHOW MEIN (BEEF, CHICKEN and PRAWNS) Mum and Son COOK
In Chinese takeaways or takeouts its more common to see black bean noodles with hor fan (flat white rice noodles) then it is to see this style of black bean chow mein that we’re showing you today. This recipe is one we used in our takeaway when we had it on and was massively popular I know in the comments some keyboard, know it all chefs who spent zero time in a professional kitchen will say “where is the oyster sauce?!” to this I say 1) no one care’s that you think you’re top lad master golden balls chef, no one but your mum is impressed and, 2) by all means add it, but it can sometime detract from the black bean, it adds an odd flavour profile to the this dish, however that’s just our palette, you want to add it you go ahead and do so, but we like to add more of the Chinese rice wine then most place will add as it gives it almost maple syrup type of finishing note with is just awesome with the earthiness of this dish.
Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com
Buy the ingredients we used here
MSG https://www.chinandchoo.com/product-p...
Preserved Black Beans https://www.chinandchoo.com/product-p...
Garlic granules https://www.chinandchoo.com/product-p...
Lucky boat no2 2kgs (big bags) https://www.chinandchoo.com/product-p...
Light soy sauce https://www.chinandchoo.com/product-p...
Dark Soy sauce https://www.chinandchoo.com/product-p...
Potato starch https://www.chinandchoo.com/product-p...
Garlic Powder https://www.chinandchoo.com/product-p...
Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com
Buy our 1st cookbook here https://www.chinandchoo.com/product-p...
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00:00 Introduction
00:30 Prawns/Shrimps takeaways use
01:19 Velveting chicken
03:35 Velveting beef
06:40 Noodles takeaways use
07:26 Garlic preparation
07:47 Preserved black bean preparation
08:38 Vegetable preparation
11:44 Stir frying
16:08 More hits and tips