Flat bread Recipe (ShaoBing)

[@lumpcrabbarnacle3382]

Oh my gosh you are adorable! 78 year old grandma here. Live near Seattle. Love your recipes!

[@billvisser2496]

Thank you so much for the delicious recipe's. I lived 2 years in Beijing and love the food from there. Sadly there is not ONE Chinese restaurant in Blenheim (NZ) who sell these snacks. But thanks to you I can make many of REAL Chinese foods myself.....Xie Xie Ni..

[@margaretweber50]

Made them... Deliciously easy... Added green onions to the flour to make "green onion pancake" fabulous. Will definitely make them again and again and again.😋

[@ubamilitary]

I like that the filling is ground beef, it looks delicious. At first I thought this might be too complicated for me, as I'm a single guy who sucks at cooking, but it actually looks pretty easy!

[@13c11a]

It's great to see someone who is accomplished make dishes like this because the finished product looks complicated. It's nice to see that many are--as easy as pie!

[@fmt_Guåhan]

Made this for a party - about 200 pieces. I was asked "how do you make this 'love for the mouth' food?!" Everybody loved it! Thank you!

[@SoupedUpRecipes]

wow! That is a lot of work. Happy to know people like it.

[@GolDreadLocks]

You make everything look so easy. Your instructions invite everyone to try and turn us into cooks! Mouth watering creations!

[@god-fearingwoman2104]

This woman...MADE MY KITCHEN SELECTION NEW..I LOVE HER..

[@Elizabeth-uj8vn]

You're not crazy. When I find something I love to eat I would eat it straight for couple of weeks! Maybe not 6 mos though lol but I get it ❤️

[@TheJESUSCHRISTRULES]

You are rich with Chinese food wisdom. Thanks.

[@Armymum13]

Yep.... I was watching this on an empty stomach.....& now I'm hungry and craving this.....I wish the take out places here made something like this.....I'm going to have to try to make these this weekend!

[@LyleKN]

I love your videos! You make recipes that are accessible and you make it look so very easy. I have only been watching for 2 weeks and have some I must try for sure. One is your pot sticker recipe. I LOVE pot stickers! As I watched this particular video, another video came up for Guokui. They look very similar so I am wondering what's the difference? Keep up the great work!

[@stellarusli437]

I love your videos!!! I just had a baby and barely have time to eat let alone cook. Your videos make me want to get in the kitchen ASAP! xoxoxo

[@SoupedUpRecipes]

[@artbyjjdd]

You do a great job demonstrating how to cook these buns. I subscribed! Do more videos...I like your style.

[@SoupedUpRecipes]

Thank you for subscribing. Means a lot to me! Doing my best to make more videos. Hope you keep enjoying!

[@janetpasciak6419]

I just love your videos! You seem to make it look so easy! Can’t wait to try😊

[@SoupedUpRecipes]

Thank you. Let me know how it goes when you try

[@josephinethomas6912]

All your recipes are mouthwatering.

[@dt88858]

Please be sure to inform your viewers to use a heat proof glass bowl or metal bowl. I have poured hot oil into a non-heat proof glass bowl and the glass bowl instantly shattered from the intensely high heat. Thankfully nobody got burned and the kitchen counter was not damaged. The recipe looks delicious and you do a fantastic job of making it all look so easy. Your English is terrific like native of USA or Canada.

[@SoupedUpRecipes]

Thanks. I have never thought about dangerous thing like that. But will keep that in mind=) This video already uploaded. Can't change anymore=(

[@mariedannunzio8180]

dennis tang tyrone po where's throne T. father movie roles

[@Zagaara]

Souped Up Recipes Maybe you can add and edit the written ingredients at subs below to warn other.

[@truthhurtz2793]

dennis tang - I made that fatal mistake after making a big batch of ghee. I poured the filtered ghee into a glass container while it was still extremely hot and heard a faint crack.....when I picked up the bowl, there was a Niagra Falls made of hot ghee flowing off of my counter onto my kitchen floor. It took a long time to clean that up.....but my kitchen sure did smell good !!

[@Vincenzo19901218]

dennis tang OMG, are you joking? You really have to be told not to put extremely hot stuff to a non-heat proof bowl? You are the one who needs a sign that warns you not to breathe underwater? Jesus.

[@bobmonk388]

Street food is the best alas were i live its not even a thing, looks like i'll have to make my own. Thank you souped up recipes

[@eunicetlin]

I just made this following your recipe. DELICIOUS!!! mine didnt turn out as big as yours though and my dough wasnt as sticky. I should have added more water in my dough.

[@Lalscell90]

I just made this recipe using turkey BC that's what I had, and OMGsh it is amazing!!!!! I also used less oil for frying.

[@samueltaylor5560]

also watching on an empty tummy lol ... but I love that song ..

[@walkingfish703]

To reheat them from storage in the fridge, warm them in an oven for approximately 10 minutes at 350°F. That way, they are still a bit crispy rather than soggy from a microwave. If you want both sides to be crispy, then you could flip it over (on the parchment paper lined baking sheet) and cook that side too. **I do not have a high altitude or convection oven.**

[@verow51]

I do like your recipes very much. It's easy and delicious ! Love your videos.

[@verow51]

Hello Dennis from Tahiti French Polynesia. My English is just school, alas ! We speak French I will be carrefull for this recipe. Thank your for this recipe I 'm going to do today.

[@SoupedUpRecipes]

Thanks for watching=) More videos are coming, Hope you enjoy=)

[@enqifan7492]

yet I am watching it on empty stomach at 2 am.

[@SoupedUpRecipes]

LOL

[@enqifan7492]

I like you add it into video. xD

[@Elizabeth-uj8vn]

Enqi Fan 🤤😂

[@susantsui4672]

Enqi Fan 7

[@MatrixExpress]

This food looks even better when you are hungry -- I am literally dribbling ! *Stomach grumbles*

[@RobinPortnoff]

I'm gonna try this tomorrow! Thanks for the inspiration!

[@TheRabbipinchas]

Thank you for everything you share. You are a wonderful cook and teacher. 🙂

[@SoupedUpRecipes]

🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)

[@ZeusMcKraken]

Everyone keeps asking how I know so much about Sichuan style! Thank you so much!!!

[@soup_please]

Wow! Your videos are so great! I studied in Beijing and I can't find recipes for my favorite dishes anywhere! My favorite dish was those potatoes served on a hot plate with onions. (Honestly I love anything with potatoes though!)

[@SoupedUpRecipes]

LOL! Thanks for the compliment. I like potatoes too. I am not sure which potato dish you are talking about. Do you have any pictures or link so I can get some idea about it? Maybe I can make it for you =)

[@soup_please]

Souped Up Recipes I can't find any pictures but I will try to describe it. So the potatoes are always just sliced into coins and then put into a hot plate so when they come to the table they are sizzling. I think there were little bits of pork too? And I think there was a little bit of a spicy sauce... I wish I remembered it's actual name because nearly every restaurant served this dish!

[@ralphsargent7457]

ShaoBing so good. Love it.

[@tjotwo]

You do a nice job of explaining and demonstrating and your enthusiasm and exuberance make your videos enjoyable. - Your recipe lists coriander in the filling ingredients then calls for cilantro in the instructions. Please clarify whether it is coriander or cilantro or both. - I made these with some variations like beef and sausage cooked with mushrooms and onions for the meat sauce base. I used French cooking wine and since coriander was on the ingredients list, I used some coriander and parsley where it called for cilantro. - I am accustomed to different units of measure, so I converted 300 grams of flour to 2-1/2 cups and 165 ml of water to between 2/3 & 3/4 cup. But it took a little over a cup of water to make the dough. And I cooked them in peanut oil. - I did not find Sichuan pepper powder so I tried to grind those tough little boogers with a mortar and pestle. We called it a draw after about 5 - 10 minutes. I was sweating and the peppercorns were broken up a bit but nowhere near powder. - It took a quite a while to make and the crust turned out pretty leathery but they tasted very good. Next time I think I will use Chinese cooking wine and add some baking soda and maybe a little yeast to the dough. And I may use buttermilk instead of water. - Sweet & sour pork made your way is next on the agenda. Thanks very much for your videos and recipes!

[@kh23797]

Coriander and cilantro are different words for the same plant. _Coriandrum sativum_ is the scientific Latin name. We Brits say "coriander", anglicising the French name, "coriandre", while Americans prefer "cilantro" which is the Mexican (Spanish) name. Accidents of history!

[@tjotwo]

Thank you for that lesson, Humboles -- I didn't realize... Before you enlightened me, I knew that when I go to the grocery store in the USA, cilantro is a leafy, fresh plant and cilantro is a powdery substance. In looking it up online, on delishably-dot-com, they make the point that the word "cilantro" is not used in the UK while in the USA, the leaves and stalks of the coriandrum sativum plant are referred to as "cilantro" while the seeds are referred to as "coriander". So my question from the USA stands -- is it the seeds (coriander) or the leafs and stalks (cilantro) this recipe calls for? You opened my horizons and helped me be more precise and informed in posing the question, and for that I thank you.

[@kh23797]

Hi Jeff O'Neal ,,, At 1:42 you can see the chopped up fresh cilantro (= coriander) leaves, taken from the green plant, going in to the mixture. In the UK, we just say _coriander_ for the plant and _coriander seeds_ where we need to make it clear we mean the spice. These two ingredients, though from one species, are very different in their effect. The young chef here is charming, isn't she? I'm making this as soon as the shops open again after Christmas.

[@mirthakitt]

WOW! chinese cooking is so amazing and different. Thanks for sharing your knowledge☺

[@temp_name_change_later]

Chinese breakfast food is amazing

[@Kennych100]

One of the best on uTube.

[@dawnrobbins5877]

Excellent instructions! Because I am avoiding fried foods I will not make them. But if someone else made them, I would never be so rude as to refuse to eat one. Or two, or three. 😊

[@michelleblake4516]

Would the main ingredients change if we want 2 replace the beef w/pork chicken or fish? They look so nice n tasty - u do a really good job as such a young teacher - so tolerant!! Its important, a very good teacher knows being patient is the same as 1 of their important ingredient's since they also pass their patience's on 2 their students! : )

[@viviancheung7307]

Looks yummy and delicious 😋

[@rubinanaveed7735]

My kids love chinese non spicy food. This is good for school lunch. Can you please make more dishes for kids lunch box.

[@SoupedUpRecipes]

Thanks for the idea. Will try to look into it=)

[@Pammellam]

I am just one person. Can I make this up to the stage of flattening and adding sesame seeds?? Then freeze 10 of them individually wrapped and only cook 2 of them....?? You are an excellent teacher and make every look doable and tasty!!

[@jsmooth6311]

This is such an amazing recipe along with other amazing recipes... Thanks for sharing dear😊

[@TheJESUSCHRISTRULES]

You precious. Please keep up your great work.

[@p.t.u2255]

I absolutely love your channel! Your now my favorite KZbinr. Can I request that you show how to make Shin rolls? It's my favorite Din Sum but it's hard to find an authentic recipe. Thanks for all you do and keep up the good work.

[@SoupedUpRecipes]

Do you have any link about it? Not sure what kind of roll you are talking about.

[@SoupedUpRecipes]

Thanks for the information. I just put it on the list. Will try to do it=)

[@oyiegeronimo]

I made these today and my husband loved it! We paired it with berry smoothie to cut the richness. A few comments: 1. I guess it makes sense to warn people about the hot oil, especially if they're not used to cooking. But, honestly, isn't that logical? 2. I put the buns on paper towels and they were not greasy at all. One might want to use lower % of fat when buying ground beef if they're worried about it. 3. I didn't have Sichuan peppercorns but they still tasted amazing. 4. I used whole wheat unbleached flour and olive oil for frying. I thought it was complicated but there were just many steps. I played the video over and over while making the buns. It was actually pretty easy. Thanks and looking forward to more videos.

[@bobcarp1239]

those look amazing! Love your videos :)

[@georgebartholemew8444]

Actually, I am on an empty stomach and have not eaten since morning and dinner is two hours late but thank you so much for teaching me another Chinese word.

[@cattigereyes1]

Nice looks great very easy to understand recipe! Thanks

[@rlwalker2]

Wow - this looks terrific.

[@emmyin]

In all your videos, you explain all the steps so well. Are you a professional cook? Would you also make more veggie dishes?

[@SoupedUpRecipes]

I am not a professional cook but I love cooking. I will do more veggie dishes too. Do yo have any request=)

[@emmyin]

You are good!! Would you be able to show us some eggplant and zuccini dishes, also cauliflower, cabbage dishes? And maybe how to make a tasty tofu dish?

[@SoupedUpRecipes]

Hey, i have eggplant and tofu recipes you can check that out. About other requests, I just put them on my list. Will try to do it for you. My list is pretty big now. Will take some time. Hope you enjoy=)

[@emmyin]

Sure, anytime. Any kind of veggies. Just want to learn how to cook veggies in different cuisines. You explain things really well.

[@johnny14794]

I have to try this recipe asap!!! Looks so good!!! Must taste so good as well!! Xie Xie!!!

[@kreigdernier9553]

It seems like a perfect medium for dried mushrooms

[@tiburciolapanak]

You always make me hungry Mandy! If only I could give you 10,000 likes!

[@miguel360kmc]

Watching a tv show and one Character said to another "who eats Chinese food for breakfast" the other replys smartly saying " Chinese people" this dumb funny line of Dialog from the TV show "the mantlest" sent me Google-ing what do Chinese people eat for breakfast what are some traditional meals.. i get stuck in dumb Google holes like this all the time but this is the first time its really really paid off!! This meal looks amazing and not only will i be cooking it tomorrow but the Technique itself the way you flatten and roll it has given me ideas for a deep fried groundbeef balls that i make stuffing them is a real pain the way i did it making a pancake shape than add 2 spoonfuls of groundbeef than mold around it they always break a little... so thank you very much for making this vid it is very good ill check out some others..

[@melodymaxzhen]

Well done!!! Now i'm hungry.

[@craigm.thompson6686]

Nayhama? ( is this right?) 🙂 And I have say I really have enjoyed the time I have invested to wat thing your amazing videos. Thank-you, Thank-you

[@kimlee-blair5359]

Looks delicious👍🏽

[@miromuller7577]

Spending one hour preparing my breakfast. That's something I would like to reach one day as well. Probably next life.

[@thebeautifulsuperstar]

Gotta try! Ty!

[@SoupedUpRecipes]

CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there)

[@eliseobenitez1217]

oh my gosh that was amazing I'm going to try that immediately

[@mustaqeemhumayoun6933]

👍👍👍👍👍👍👍👍👍👍 Yummmmm, I love it, we've sometime similar in PAKISTAN too, I like it a lot....

[@sigiluvsu]

Oh dear....I think I found my new fave breakfast food.... Can you freeze this?

[@3abo0or]

Yes. Cook immediately without defrosting.

[@cozyvamp]

This sounds great! Thanks

[@TheMultisportGeek]

Can you do an episode on how to make jook or rice porridge? That is also a great breakfast (from what I'm told). Have had it restaurants and it is very satisfying. Great show, please keep it up. Maybe more dim sum stuff OK??

[@SoupedUpRecipes]

I have a recipe about that. You can check it out: kzbin.info/www/bejne/gZzXiYKwmt-hrtk

[@momma_mae6180]

Can these be made in advanced and frozen so they just need cooked later?

[@evvignes]

Looks so delicious!

[@theaamorrosales8475]

You can put it on the fridge for the excess? And want to cook next day?

[@beepot2764]

I love this channel!

[@berekexer56]

Can I use a deep fryer instead of a pan to make these faster?

[@SoupedUpRecipes]

yes

[@edwardenglish1519]

Can I also cook in a deep fryer?

[@kennethgray545]

I don't like to fry dough. Would it be possible to steam these? I know it won't be crispy, but that's okay.

[@jerryparsons5888]

Omg!!!! I’m so excited for this!!!!! Yaaaaaaaaa!!!

[@anamariacacho690]

Can you teach us how to make Jianbing? The Chinese street food like a savory crepe?

[@emibelledame1]

Do u know how to make swaquiou? Don't know how it is spelled..but i love them.

[@scottrowe533]

I have recently subscribed to your YT channel and am really enjoying your videos, miss (I would be less formal if you would share your first name with your fans). 🙂 When I first looked at the Shao Bing recipe in the 'Show More' section I thought, "Wow, this looks quite complex and probably outside my comfort zone." But after watching your well-explained and well-photographed video I realized, "This is actually not so hard. I think I can manage it." I am going to attempt to attempt some Shao Bing very soon. Thank you!

[@susieangelo6410]

Her name is Mandy.

[@Marco-gd5gi]

Hi, there is a version of this that I used to have in Beijing with a white sweet filling. Do you know what the filling is in those?

[@sandyalexander1353]

yummy i have to try these

[@patriciagename691]

I have never heard of citron pepper. I will have to look for it

[@SoupedUpRecipes]

It is called Sichuan peppercorn (花椒). Sometimes the package will say pricklyash.

[@patriciagename691]

Thank you so much for answering. I only have a small ethnic section in the local WalMart to shop, LOL. If I can't find it there, I may have to check out Amazon for this. Thank you again. I really enjoy your videos!

[@neurocosm]

Wow that lools crazy good! And you're so cute LOL.. I subscribed :D

[@SoupedUpRecipes]

Thank you. That means so much to me. More videos are coming. Hope you enjoy :D

[@outlawsoflove123]

Can i use ground pork instead of beef?

[@mariareadsssf]

Thank you for the idea. How long will these keep in the fridge? I want to prepare in advance for quick breakfast before work.

[@SoupedUpRecipes]

you can freeze them. Whenever you want to eat them again, don't need to defrost. Directly pan fry them with low heat. It will take 6-8 minutes on each side.

[@mariareadsssf]

@@SoupedUpRecipes Thank you so much

[@FrostedCreations]

These look SO DELICIOUS. Is there a replacement for the chicken powder? I can't seem to find any in my local supermarkets.

[@One2Araiz]

Chicken powder is basically powdered chicken stock. Maybe chicken bouillon cubes would be a substitute?

[@SoupedUpRecipes]

Thanks for watching. Chicken bouillon cubes will work fine.

[@SoupedUpRecipes]

Thanks for the information, It is really helpful=)

[@fortawesome1974]

Is this the same as Guokui?

[@LWManiac]

Gawd this looks so yummy.

[@hartbrekid]

thanks, awesome recipe. like it

[@shenlun]

thanks for sharing! can i ask what your knifes are please? and the mat you use with the circles on it

[@SoupedUpRecipes]

About the knife, This is the brand I use: amzn.to/2sWX921. I am not sure where else you can buy it.About the mat, here is the link: amzn.to/2gP7x6m. This is a pretty good mat. Easy to clean and has safe material

[@pamkitty]

hi can you freeze these once they are cooked ? :)

[@kurinwonderful]

Your ground beef looks different..like really nice quality! What cut of beef did u use for this recipe bc it looks like you chopped it yourself

[@SoupedUpRecipes]

LOL! I don't remember. Probably was beef chuck.

[@jerronyee6033]

If i didnt put the glaze would it be ok? Because i dont really like spicy...btw nice video of tutorials

[@bwyyc2886]

You need to the glaze for the flakiness. Just skip the pepper power.

[@Valicore]

When I loved in Zhejiang, there was a guy outside my building who would make these with 梅干菜 and also with meat, but much thinner and in an oven - could I make it like this but thinner?

[@Fayeyokoforever21]

Yup I was wondering the same thing. Put in oven better I think.

[@ARAD1009]

you can definitely make it thinner, it will be more crispy than the thicker one

[@Blessed69666]

How abt the crunchy crispy chinese bread i see on Tiktok? How do u make that?

[@gerardelodie6629]

When you say warm water you mean how much ? 35 ° Celsius ? More ?

[@joychimsteel9613]

is this the one called goukui?

[@awib.8590]

looks delicious and YES i am hungry. 😁😁😁

[@SoupedUpRecipes]

LOL! get some food. Maybe try to make this when you have time.

[@awib.8590]

i will. but i've been watching your channel and i tried making the soup it turned out delicious thank you.

[@grahamd1318]

Brilliant, as always :)

[@redithmurray3815]

Can you deep fry them? Looks yummy

[@SoupedUpRecipes]

I haven't done that before so I am not sure.

[@paulwhite2787]

A couple from sanxi made these during bitter Jilin winters. The scent and taste perfect during Dongbei winter.

[@jackwebb5917]

Just to clarify since I’ve just recently started to learn Asian cooking. When you refer to “soy sauce” do you mean light/white ? And if dark or black soy sauce is needed, would you specifically refer to it as such?

[@SoupedUpRecipes]

Yes, when we say soy sauce, it means light soy sauce. If a recipe requires dark soy sauce, it will say dark soy sauce.

[@gracelim4295]

Hi,May I know what can I substitute the Sichuan peppercorn powder with? :)

[@ladykiri42]

I'll have to check for this ingredient locally, since I live in Hawaii and a lot of asians live here too. One type food we don't get a lot of yet, is mexican. It's okay, because we have a very good local mexican restaurant.

[@danielschoolenberg7170]

Man, this looks difficult. But I'll try.

[@SoupedUpRecipes]

[@staxter6]

You sure had a lot of 'favourite breakfasts' when you were young ...!!

[@bwyyc2886]

Because they're literally hundreds of breakfast items to choose from, you can't simply have just one favourite.

[@selinacoton2125]

Can you freeze raw Shaobing buns?

[@aungkolin3017]

I love all your recipes.I would like to ask you recipes of Hong Kong China street food red pork chitterlings deep fried.Thank you so much for all your sharing.Please reply me.