How to make Cantonese Crispy Noodles with Shredded Pork скачать в хорошем качестве

How to make Cantonese Crispy Noodles with Shredded Pork

Welcome to Mak's Cookbook! This video shows you how to make the deliciously pan-fried, crispy noodle with a saucy shredded pork dish, Cantonese style! You will need to watch this video on marinating and preparing pork first:    • How to prepare pork for Chinese dishes   Ingredients: 2 thin noodle nests (we use the Lucky Boat brand) 40g Chinese mushrooms 450g beansprouts ⅓ shredded onion 2 stalks of spring onion (cut) 3 cloves of garlic (sliced or crushed) 270g pork loin steak strips (pre-prepared, link above) ½ tsp salt, ½ tsp sugar, ½ tsp chicken powder, ¼ tsp white pepper (mixed together) 1 ½ tsp light soy sauce, ½ tsp dark soy sauce, 2 tsp oyster sauce (mixed) sesame oil shao xing wine 1 tbsp potato starch Instructions: To prepare noodles and mushrooms: 1) Add boiling water and some oil to the noodles and cover with a lid for 2 minutes, stirring half way 2) Now drain, then pat dry, cover with kitchen towel, and put to one side for now 3) Separate the noodles to avoid it from sticking too much 4) You will also need to add boiling water to Chinese mushrooms and cover for over 20 minutes before it is ready for cutting 5) Now you can cut the mushrooms into strips, discarding the head Cooking noodles and pork: 1) Heat the wok and pour in 2-3 tbsp oil on a medium heat 2) Add in half of the noodles and fry for ~4 minutes each side, until crispy 3) Repeat with rest of noodles 4) Heat the wok again and add oil, ready for stir-frying the pork 5) As you stir fry the pork, add some shao xing wine 6) Add some water and stir fry, then set to one side 7) Add oil to wok again and stir fry the mushrooms then put to one side 8) Begin stir frying the vegetables, adding them one by one, stir frying between each addition: garlic, spring onions and onions, beansprouts. 9) Now add in the pre-stir-fried pork and mushrooms 10) Add~250ml water 11) Add mixed powders and sauces 12) Ensure all is incorporated and once boiling, add a potato starch (1 tbsp:1 tbsp water) slurry 13) Add some sesame oil and shao xing wine, and then you are ready to serve with noodles! #makscookbook #cooking #chinesecooking #cantonesecooking #cantonesefood #cantonesechef #chinesecuisine #chinesecookingchannel #asianfood #chinesetakeaway #chinesehomecooking #crispynoodles #crispynoodleswithshreddedpork #cantonesestyle #chineserecipe