๐Ÿ˜Š Dad’s SOOTHING Bok Choy Soup (็™ฝ่œ ็Œช่‚‰ ๆฑค)!

47
47



Watch Daddy Lau teach us how to make bok choy soup with pork! This is such an easy and healthy recipe that’s perfect for a quick dinner. —— ๐Ÿด RECIPE + INGREDIENTS๐Ÿด Check out our blog for an adjustable list of ingredients and step-by-step videos: ๐Ÿ™ SUPPORT OUR CHANNEL ๐Ÿ™ If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. ๐Ÿ‘‹ CONNECT WITH US ๐Ÿ‘‹ —— ๐Ÿ“ฝ WATCH NEXT ๐Ÿ“ฝ – Mapo Tofu with Chicken: – Ginger Fried Rice: – Egg Flower Soup: – Rainbow Chicken Stir Fry: – Steamed Egg: – Shrimp Chow Fun (่™พ ็‚’ ไน่ถฃ) : – Moo Shu Pork: – Taro Cake: – Longevity Noodles / Veggie Lo Mein: – Steamed Spare Ribs: – Chicken Congee Recipe: – Zhong Zi: – Red Egg and Ginger: – Hot and Sour Soup: —— โฒ โ€‹โ€‹CHAPTERS โฒ 00:00 – Intro 00:34 – Background on Bok Choy 01:09 – Prepare Pork 02:23 – How to keep bok choy fresh for longer? 04:20 – How to wash bok choy thoroughly 05:22 – Trim bok choy 05:52 – Prepare soup broth 07:03 – Cook bok choy 08:28 – Add pork, chicken bouillon 09:06 – Plate & Enjoy! —— ๐Ÿœ MY DAD’S SPECIAL INGREDIENTS ๐Ÿœ If you don’t live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon: – Lee Kum Kee Premium Oyster Sauce: I ‘ ve also included some other Chinese kitchen essentials, used in many of my dad’s other recipes: – Kadoya Sesame Oil: – Pearl River Bridge Superior Light Soy Sauce: – Michiu Rice Cooking Wine: – Lao Gan Ma Chili Oil: – Koon Chun Hoisin Sauce : – Pearl River Bridge Superior Dark Soy Sauce: – Lee Kum Kee Chicken Bouillon: – Shaoxing Cooking Wine: – Chinese Sausage / Lap Cheung: – Dried Shrimp: – Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing) : – Dried Wood Ear Fungus (a few options, depending on what’s in stock): Options for Vegetarian Oyster Sauce – Wan Ja Shan Vegetarian Mushroom Oyster Sauce: – Lee Kum Kee Vegetarian Stir Fry Sauce: Options for Gluten Free Oyster Sauce – Wok Mei : These links are affiliate links, which means that if you use our links to purchase these ing redients, Amazon pays my family a small amount for the sale – at no extra cost to you. If you use these links, we really appreciate the support! —— ๐Ÿ’› OUR FAMILY ๐Ÿ’› Learn more about the Lau family, and why we started this channel + blog: —– ๐ŸŽต OTHER CREDITS ๐ŸŽต Intro Flute Music – Performed by Daddy Lau Copyright Chillhop Music – Copyright Chillhop Music – Overhead Camera Rig built by P.Oak -.

source

Comments

comments

47 COMMENTS

  1. Few can deny that the Chinese culture has the oldest practices of cooking which include all four mouth flavor profiles. The Chinese also are well known for their use of Corn Starch and Baking Soda to tenderize meats. Chinese cuisine has the most complex flavor profiles of any culture with India as its close contemporary and yet, their creations are very delicious and perfectly balanced. Together, this knowledge makes these videos so important to the home chef as they enhance your knowledge of Eastern techniques and practices.

  2. I've been living away from my Cantonese parents for nearly 7 years now, and only eating my childhood meals when I visit once or twice a year. I can't thank you enough for this video. I used to have this all the time growing up, and I want to make this (and a lot of other recipes your dad has shown us) for my parents one day soon and pass it down to my kids.

    My parents actually also own a Canto/Viet restaurant in a small city in Canada, but never had the time to teach me how to make food! I was a "restaurant kid" too! Both my mom and dad work long long hours and are too tired to teach these things growing up (and even now). Maybe when they decide to retire I will finally learn (and they can finally take some time for themselves).

  3. Request for Daddy Lau to show us how to make the Cantonese version of ็‚ธ้†ฌ้บต. The one with the orange colored sauce that folks use to order along with their plain wonton or dumpling soup. This is a dish that seems to be lost as the generation that made this dish got older and retired. The last time I ordered one was more that a decade ago. I was lucky to noticed the dish posted one of their "wall menu strips" while dining out.

  4. ่ฌ่ฌๅˆ†ไบซ้ฃŸ่ญœ~่ฎ“ๆ›ดๅคšไบบๅญธ็ฟ’ๅปฃๆฑไบบ้ฃฒ้ฃŸ็ฟ’ๆ…ฃ~~(ๅœจๅค–ๅœ‹ๅพˆ้›ฃๆตๅˆฐไธญๅœ‹้ฃŸๆ)~~่ฌๅŠ‰ไผฏไผฏๅพˆๆœ‰ๅฟƒๆ•™ๅฐŽ~~

  5. Thanks for another great recipe! Love the tips on storing Chinese veggies. So many times we get so busy and forget we have choy in the back of the frig! Please show other choy recipes (i.e. Yu Choy/Choy Sum, Ong Choy, etc). Thanks Lau Family ๐Ÿ™‚

  6. YASS! More veggie stuff please. I especially like kappa cabbage. Love y'all's stuff. I'm from Texas, you're just gonna have to accept that lingo, man lol. I'm trying to learn to love veg, it's not natural to me, in a way. You guys are totally helping me eat better. The more veg the vid, the more I love it.

LEAVE A REPLY