Cooking & Baking
Related: About this forumEveHammond13
(2,855 posts)marked50
(1,364 posts)yuiyoshida
(41,818 posts)Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.
marked50
(1,364 posts)trof
(54,256 posts)At least to me.
spinbaby
(15,088 posts)The bottle of oil in the video looked like extra virgin olive oil.
yuiyoshida
(41,818 posts)Peanut or Canola oil also works.
Kind of Blue
(8,709 posts)"Do not skip any steps." Thank You, yuiyoshida !
Kali
(55,004 posts)I continue to rant against them, but I fear I have lost that battle.
yuiyoshida
(41,818 posts)Restaurants here in this area, do not add them to the mix. Maybe its a Filipino thing..
Kali
(55,004 posts)they are always in there unless I order it special to be left out. I think it is a (lame) USA thing. I can eat them but never put them in when I make fried rice. Do you know what was going on with the way his rice was wrapped in paper? I have never seen that before.
trof
(54,256 posts)He plays the wok like a percussion instrument.
Laura PourMeADrink
(42,770 posts)Is brown. Have never figured that out because I assume it's soy sauce and that would make it too salty. This pic doesn't look very brown do you know what it is that does that and makes it taste so good?
yuiyoshida
(41,818 posts)of ingredients
Laura PourMeADrink
(42,770 posts)intrepidity
(7,275 posts)I can watch him for hours!
dware
(12,264 posts)Thank you for this video.