How to Make Cantonese Stir Fried Sticky Rice (生炒糯米饭)

[@jjtc6881]

Recipe: Stir Fried Sticky Rice Step 1: Remove shirt.

[@Xardaras]

jjtc, when you take of your shirt, shit gets serious

[@roetemeteor]

How else can you let your chi flow? The shirt blocks the chi. It must go.

[@adventurouseater]

jjtc He’s awesome!

[@wallyj2000]

Step 2: taste the food with the with the spatula you're cooking with and then put it back in the food. step 3: try and find ingredients you can't find in the United States.

[@Theodosius18]

@@wallyj2000Wow, local Chinese Markets has them all, I guess you are just too white and too male to notice.

[@t.o.4251]

We all make jokes about shirtless Dawei but his historical Cantonese food episodes are some of the best on this channel.

[@anitady5570]

❤

[@jazzblasterrr]

You’re doing the lords work here. An older woman used to make this and I would gobble it up, knowing how much work goes into this touches my heart.

[@hultonclint]

Thank god I finally found a fried rice recipe on YT where the person didn't add peas and carrots.

[@ChineseCookingDemystified]

Haha peas are nice in some fried rice dishes, but carrots... 100% agree.

[@jameslyddall]

Chinese Cooking Demystified great recipe thanks. You have probably done this already but I have a fantastic chinese near that does the most amazing pork (or chicken) chow mein. Any chance of doing a video on this? its probably so simple but Its my dish. thanks fir the fantastic presentation.

[@Jahalang82]

I like peas and carrots

[@sidneyboo9704]

Im down for snow peas but regular peas. No thank you.

[@2552legoboy]

Yes peas are noice but carrots is very disgusting

[@ChineseCookingDemystified]

I'll warn ya guys, this is by far the most challenging dish on this channel - certainly ain't for beginner cooks. When frying the rice, be sure to continue to taste the rice and feel free to add more water if it needs it. If you end up doing this successfully though, upload a pic to imgur and post it here, we'll try to send ya a little ingredients-from-China gift basket to anyone that can make a solid version.

[@Tristanosaurs]

Challenge accepted, as long as I can find the rice needed.

[@gaudetjaja]

It doesnt look that challenging but I suppose once you really start it you'll see the challenge involved. I'll see if I can find the ingredients at my chinese supermarket.

[@tomtaylor3721]

Crap, made this and ate it before I saw this comment! Got it to come together the first time, used Tianjin preserved vegetable. Your warnings are appreciated, but there really is some leeway with the liquid addition rate, much in the way that risotto isn't as hard as people like to claim. Lower heat saves a lot of headaches. The texture of that dish is fantastic, I will be making it again. And thanks for your cooking channel, big fan.

[@landonbaytown]

I'd try this, however, what I really am interested in, is how Dongcai is made, I am obsessed with making fermented foods and been wanting to try this. by description though, my impression is that it is fermented like Suan Cai then dried?

[@Felipetim00]

@@landonbaytown Did you find out? I am also interested

[@spiderbirdiespiderbidie1807]

Thank you for doing all the work to bring this recipe to us. Thank you especially to Papa Dawei for the demonstration. I don't think that just a written recipe would have sufficed for this dish. I made this tonight and in my first batch I overcooked my rice. However because I suspected that this would require a little practice I had soaked 2 batches of rice. The second was perfect. Thank you so much for sharing this brilliant technique. This dish is absolutely divine. Everyone gobbled this up and looked for more.

[@stephanieli7519]

Cheers and congrats on replicating it. :) When we did the recipe, our biggest worry was how are people gonna replicate such complicated recipe. Glad that you and everyone else all enjoyed it. And yeah, stir frying sticky rice directly can be quite difficult, I still need to eye ball and taste the doneness everytime when I make it.

[@ChineseCookingDemystified]

Hey guys, so apologies about the mediocre video quality here. We were out of the familiar filming comfort zone of our cool little balcony and over at Steph's parent's house. So we were (1) without our tripod (should've just brought it in hindsight) and (2) working with some tough lighting. On top of all that, there wasn't any A/C and my phone seemed to love to crap out and overheat whenever I was using the Filmic Pro App lol. If it was just us cooking, we would've scrapped it and filmed it again later... but Dawei's an awesome cook and we wanted to show you all how *he* cooks this dish. Hope the shakiness and the weird color doesn't get in the way too much here :)

[@namafarm]

this is incredible.what a wonderful record of stephs dad cooking..one day in the future perhaps some fine grandchildren will be in awe that you have this recording. i hope you make more with him! thank you for sharing this dish with all of us...its special. i have to improve my wok game before tackling this one i feel very sure! i can get the dry vegetable in Boston chinatown i saw several different dry fermented and fresh, and yes they have the fermented dry vegetables and greens in jars as well. hugs from Vermont.

[@laugkim]

A good Cantonese cuisine that is mangled and tossed into a mushy sticky fare that even my dog Blackie refused to sniff less it flopped down on all inverted four. The cook epitomises those back lane nightsoil venue that makes even such traditional delicious Chinese cuisine an undeserved adverse comment. Most indecent and disrespectful of all, he was cooking in his underpants. Indeed, a riffraff.

[@LarryFournillier]

It was fine, the video quality didn't bother me. I appreciated you getting your father-in-law to cook - huge bonus! A terrific lesson in ancient Chinese cooking - priceless! 👍🏽👍🏽

[@BarryAdams777]

Chinese Cooking Demystified, BEST recipe video EVER!!! THANK YOU!!!!

[@48956l]

do not worry even a little bit. I really loved this video (I love all your videos). The information is equally rich and I'm equally appreciative regardless of the location you film in :^)

[@spencexxx]

"Long grain indica sticky" doesn't sound like a rice

[@oceanlile]

Indica threw me off 😆

[@the1lordawesomness]

Smoking some indica and steaming some indica

[@hin6487]

It's the kind you cook 4 20 minutes

[@zhangruyi3153]

Have you eaten Teochew 潮洲 fried glutinous rice? We call it 芳飯 said as "pang bung" in Teochew. One of the herbs we use is 芹菜 which we call "keng cai" and it makes the rice uniquely fragrant. Teochew people use 菜脯 [we call this cai bou"] and it is equivalent to the dongcai you have mentioned in your video. I imagine the characters for the dongcai are 冬菜. Where is Teochew 潮洲? It is in the east part of Guangdong Province. Thank you for this wonderful video of how to cook Cantonese 生炒糯米飯. I am so pleased there are people like your father in law who is preserving old Cantonese cooking.

[@MUSTASCH1O]

Thank you for sharing this recipe, and doubly so for showing Dawei's technique. Seeing how an experienced cook of this recipe does it is more useful than reading a dozen recipe books! I'll have to give this a go once my own cooking gets better.

[@ChineseCookingDemystified]

If you like Dawei, also check out the Bak Chit Gai video! It's always a challenge filming there, but it's so worth it.

[@chenjoseph735]

OMG this is so authentic just by looking at his belly!

[@Aleph-Noll]

never trust a skinny chef haha

[@Michael_00001]

That's nothing more than induction of a Westernized diet with way too much sugar. Just look at how much sugar he adds to this recipe. Totally unnecessary. Historically, Chinese people despite eating polished white rice every day had virtually zero cases of diabetes or obesity. Until the mid 70's and they adopted the Western diet. Then the numbers skyrocketed. Read "The Obesity Code" by Dr. Jason Fung. It explains a lot.

[@fusionxtras]

@@Michael_00001 it's the amount of processed foods, added sugar and salt, empty calories and substitutes, as well as the unholy amount of quick carbs in the world diet. The entirety of modern civilization is plagued with it, from Africa to America to Asia to Europe.

[@rsstenger5113]

So true! 🤣

[@lqr824]

@@Michael_00001 > That's nothing more than induction of a Westernized diet with way too much sugar. No sir. Obesity is simply a product of more calories taken in than expended. Professors in the US have demonstrated this by living on nothing but donuts and vitamin pills for many months. If the calories of donuts equals their expenditure they gain zero weight. Blood workups show they're entirely healthy afterwards as well. During the experiment their health, energy, sleep and so on is fine. Meanwhile, most of Western Europe, where I've lived ten years, eats a "westernized diet" exclusively but don't have very much obesity at all.

[@hellosarahlee]

Thanks for the recipe. This was definitely a special dish my family made growing up. We had it maybe once a year, and no wonder! So much effort goes into making it! Can’t wait to try to make this myself

[@CY-yz2dw]

Your channel is my favorite. Dawei’s cooking series are a gem. Thanks for sharing.

[@kevinbyrne4538]

I'll never travel to China, so I'm glad that there are resources like your videos, which are readily accessible on the Internet. Many thanks for posting these genuine Chinese recipes.

[@ChineseCookingDemystified]

Cheers, glad you enjoy the vids :) But if you ever get the chance, I heartily recommend swinging by China if you're in Asia... lots of cool spots and really great food.

[@codenamesource3419]

This is a dish my grandma used to make a lot when I was a kid and I learned how to make this later on from my dad. Both of them cook the rice in a rice cooker using the same water ratio for normal long grain rice first and let the rice steam/sit afterwards for an hour until it hits room temperature. Same assortment of ingredients but it's pretty flexible with what you can add to it once you get the core pieces. For those looking to make this it's really not that daunting, just takes a lot of time to prep everything and stir fry everything separately before combining it all together. But the payoff is worth it.

[@lisacastano1064]

My mom used the rice cooker and she would fry everything else and add it on top of the rice after most of the water was gone. It was one of my favorites.

[@TimCheong]

This one is the 生炒 version. This version is the one that is likely disappearing because it takes quite a bit of work.

[@joanscott9323]

Thank you so much for this recipe and tutorial! All of your recipes are fabulous and we really enjoy them, but this step back to a recipe of this type.... the separate steps and the subtle but very specific techniques involved .... is priceless! I will search for the ingredients I an find here in the US, and try this recipe soon!! Would also LOVE your Father’s take on tofu stir fry techniques, as well as, any soups!!! On a complete side note, would LOVE your Father’s tutorial on a few simple tai chi movements. In any case, THANK YOU ALL for sharing!!!! We visited China a few years ago, and loved our time there.

[@fialee8]

You know your a bad ass when you cook stir fry without a shirt.

[@IronMaidenPwnz]

This is amazing. It's so cool to see "old school" techniques.

[@lindaelvenia7542]

My dad makes it with pork belly and shiitake mushrooms, with the mushroom being the main flavor. It’s incredibly fragrant. He also makes it super oily and uses more sticky rice. I’m not sure if he even uses regular rice.

[@lindaelvenia7542]

Aber nicht im ernst? My dad and I aren’t on great terms, but you’re welcome to text him. :3

[@anickchuttoo7498]

Linda Elvenia

[@Zany4God]

You say it's difficult to make and I can see what you mean, but I am going to give it a try. Reminds of my childhood and going to the Canton Kitchen in Austin, Texas. The old man and his wife loved my dad and treated him like family. I also remember eating leechie nuts, a soft, moist dark fruit inside a egg- shell like skin.. mmmmm Thanks for the recipe.

[@teresafung9333]

My mother has developed a way to make this dish in a non-stick pan with fewer steps. She has the same sort of ingredients, though she doesn't add the egg. And it is still delicious. I can image yours has a good bit of wokhay from the stry frying. Thanks for tackling this dish as it is rare to see in resturants and fewer people know how to make it.

[@deepflavor5906]

Thx very much for this recipe, it has been more than 10yrs since i last had it, did not knew the name back then, a childhood favorite of mine, love the vid

[@ChineseCookingDemystified]

Cheers! This dish is awesome. Can't find it too much outside nowadays, and when you do it's often done poorly. There's one little restaurant in Shunde that we love that does a real nice job with it, and that's about... it.

[@clementchinsterer]

Hi Demysified. I enjoy following your detail tutorial. true your dad's old method is surprisingly different from what i have learn from our old chefs in Malaysia. In Malaysia, we steam the rice and than fry toast it. Your dad's method looks yummy. thanks for sharing. There is always old taste best.

[@rubytan2440]

Thank you for sharing this recipe. I never knew such dish existed until I saw it on your channel. The first time I tried it, the rice was undercooked. The second time, I cheated by steaming the rice first. Today, July 4th, I made it for the third time. It was a great success. I fried the rice from raw to perfectly cooked fried rice. I don't mind the work as long as the dish is delicious. This is one of those dishes. THANK YOU!😊

[@kleinebre]

Making fried rice with sticky rice... wow, brave. Must try. Love lapchong sausages.

[@earlystrings1]

This is such an excellent channel! Please keep them coming.

[@urbanchili]

When I was young, I worked at a Chinese restaurant after school. I never had Chinese food before and I remember, that other Chinese called it Chinese fast food. After the restaurant closed, the chef would make food for the staff and their Chinese friends and it was soooo much better than what was on the menu card. I remember having fried rice that was something like this and it is the best fried rice I have ever had.

[@Ace_Hunter_lives]

Every time he mentions Indica rice in these videos I want to say, "Honestly, I'm more of a sativa guy myself."

[@LaborInLove]

You’re the Alton Brown of Chinese cooking 😃

[@elsbithrumble6683]

WOW....never seen fried rice made this way! IMPRESSIVE!!

[@mjans188]

I like thisss dish sooooo muchhh

[@elsalisa146]

Love this video. The method is very interesting and looks yummy. Your Dad is awesome must be a daredevil besides a great Chef.

[@Xkittyloverr1997]

THANKSGIVING GOLD 😋❤ My grandma never stir-fried it though. She just steamed all the things together and served

[@omggiiirl2077]

I love this recipe stuffed and steamed in bamboo! So good!

[@sharontam9515]

Apologies for commenting on an old video, but I want some clarification on one of the ingredients used in this recipe. I thought 冬菜 (a Northeastern Chinese preserved cabbage) is different from 冲菜 (a Southern Chinese preserved turnip). From the looks of it, Dawei was holding the turnip variety in the video. I recognized it as 冲菜 when it was shown in the video, since I am Cantonese myself and use it in cooking a lot, but just to be sure I want a bit of clarification. My parents never made 生炒糯米饭 for us when I was younger so I want to try it out. It looks so so good!

[@ChineseCookingDemystified]

That's correct :) This was a while back and I was still wrapping my head around preserved vegetables - Dawei was referring to it solely in Cantonese too, making it doubly difficult for this Mandarin speaker haha. I *did* have the good sense to refer to it as "冲菜/冬菜" in the reddit post, but that's only a small defense. The larger question though is... is 冲菜 available in the West? If I'm remembering right, I was obsessively searching to see if Amazon USA had it and IIRC no dice - thus why I the towel and said 'ehh... maybe dongcai, it seems to be available as Tianjin preserved vegetable'. Definitely should've had a more detailed discussion of that in the vid though.

[@airacakep]

Surprise surprise, Indonesian here. Dong chai, either in cabbage or turnip forms easily found in Indonesia. Many of Indonesian dishes heavily influenced by chinese cuisine, I just need to go to local market to get it. I think in asian grocery store, dong chai is one of ingredients that easily available

[@wailandkarisma4279]

I'm southeast Asian and after Watching rigor Mortis I can't believe people eat fried sticky rice lol. It's something very unusual, Who would have thought.. looks delish. Thanks for sharing.

[@TommyLightfoot]

Killer dish, made this after work yesterday, had to sub the Dongcai for some for pressed veg, but this recipe took me back to my childhood living in San Francisco's China Town.

[@ChineseCookingDemystified]

Awesome, you got a picture? I'm a man of my word haha, we'd be would be happy to send you a little giftbox of ingredients from China :)

[@TommyLightfoot]

OMG I should have taken a picture! Darn, I guess I'll have to make it again!

[@capril5140]

fried rice with toasted peanut and pickled cabbage?! my mouth's watering...

[@indraneelroy5566]

Superb. Keep old school alive.

[@landonbaytown]

Lap Cheong is one of my most favorite ingredients to use in fried rice! It gives the rice a dynamic that is hard to describe. I had learned to make it myself too (albeit I have to use beef due to practices, and the idea of making Lap Cheong with chicken makes me a bit squeemish).

[@adamchurvis1]

Thanks for this. I have 25# of Thai sweet rice I was mainly going to use for wrapping this in lotus leaves and steaming.

[@Kawaii_Life.]

I am very lucky to live close to a dimsum restaurant that serves this type of fried rice. I took it for granted, but now that I've done the research, I am very grateful to be able to sample a wonderful dish like this. (The restaurant doesn't include roasted peanuts in their representation of this dish)

[@BarryAdams777]

BEST recipe video EVER!!! Thank you!!!

[@CircleOfInevitability]

More Dawei!!! Add subtitles have him talk lol

[@kuochen5709]

Great narration! Loved every bit, thank you! Now, my next trip to the grocers is even more purposeful👍

[@cookingwithnagriskhokhar2566]

Delicious recipe 😋😄😋🤤 very nice cooking 👍

[@joanwu382]

You recipe is absolutely awesome. My mum's Taiwanese style sticky rice recipe is similar.

[@pralineblues]

lol I wanted to make Cantonese stir fried sticky rice so I clicked the video but then started losing hope throughout the video then I gave up

[@ChineseCookingDemystified]

Yeah this dish is pretty involved. Check out wantanmien's video on the same dish, hopefully her approach'll be less intimidating :) kzbin.info/www/bejne/maHSp3athNRsa8U

[@pralineblues]

hehe thank you for great posts! :D I will try your mapo doufu this week and then definitely the fried rice next time ^-^

[@ChineseCookingDemystified]

Cheers, a number of people've seemed to have replicated the mapo doufu successfully, so that's a great place to start!

[@typhooonn]

Gloria hey are you a kimchi ?

[@lumailisa]

This is really well explained, thank you 🙏 definitely a dish I'm going to try.

[@pandabear153]

I think you can purchase this type of dish in the Asian supermarket! My sister sends me this dish occasionally for Christmas. It's imported from Taiwan and is vacuumed packed. I love sticky rice! I think it's also used in making Dong.

[@GolDreadLocks]

A test for all chefs! Wonderful and challenging!

[@lzu2860]

Thanks for the recipe. Guess what, I make my rice in the rice cooker, half jasmine and half sticky rice. Easy!

[@YakuVegaNari]

This was my birthday meal when I was young. I will try to make it now

[@deidregoodman6485]

Look very delicious 🤤😋 I love deffferent kind of fried rice 🍚

[@rhijulbec1]

WOW! Is Steph's dad a professional cook? His technique is amazing. My mum was a pro cook and hers was as good. It only comes from many years of experience. MORE DAD! Steph's Dad you are just great! I can see why you both love cooking so much. May I also ask what is the wok made of? It almost looks like cast iron. My old one never, ever didn't stick and I finally got rid of it. It was stainless steel. I've been looking for a replacement for years. Thanks. As for the poor quality of the video had you not mentioned it I would not have noticed at all. I'm much more interested in watching his technique than a bit of technical difficulty. Don't worry so much. 😂 Jenn 💖 in Canada 🍁

[@ChineseCookingDemystified]

Nope, he's just one of those old-school awesome homecooks. We've learned alot from him and always like to get his feedback whenever we do a Cantonese recipe... we're gunna annoy him again sometimes over the next few months to make some Baiqieji :)

[@rhijulbec1]

Chinese Cooking Demystified Seriously? Wow! Please tell him for me that he's a natural Gordon Ramsay or. Jacques Pepin! I'm seriously just gobsmacked by his talent. This is a gift. I, luckily, have my mum's talent~I'm not humble, I am a really, really good cook. My sister can't boil water. You've either got it or you dont. I truly believe cooking is a form of art and Steph's dad is an artist! Now about that wok?? Just wanted to know what it's made of. Thank you! Jenn 💖 in Canada 🍁

[@stephanieli7519]

Thx for all the complement :) As for the wok, it's a simple iron wok, not the cast iron one. If you have a China Town near by, you can go and ask for a "Sheng Tie Guo/生铁锅" (literally means "raw iron wok"). That's usually the kind of wok we would use.

[@rhijulbec1]

Stephanie Li TY! JENN 💖

[@nerdbenana]

What you should look for is high carbon steel wok, if that helps

[@bewilderbeastie8899]

I'm wondering if kabanos can be substituted for the Lapcheong... they seem to have a similar texture

[@Thesunglassfix]

Wow looks delicious we love fried rice will give this a go! I love to cook with lots of ingredients and flavours so I'm not scared he he

[@lindaang7814]

I love this. One question tho, any particular reason why we have to use long grain sticky rice? Can we use the short grain kind? Like we use in zongzi??? Tia

[@agathadolan362]

Looks amazing 😉

[@jermainerace4156]

This one is definately on my list of things to cook; anything that uses mushroom stock has to be good.

[@Estenberg]

Can I replace the fermented Chinese cabbage with fermented Chinese mustard greens *or root) - or will the fermented mustard greens/root be too strong and salty?

[@rikosaikawa9024]

amazing channel

[@internalmartialpath]

Might try this one day. Great channel, thanks

[@ChineseCookingDemystified]

Hope you do, a bit on the difficult side but totally worth it :)

[@bobcatethan8919]

My family makes a sort of variation of this dish for Thanksgiving here in Oregon.

[@Yukijobo]

For a moment i envisioned a kungfu panda scene. "there is no secred ingredient. There is only you". And steph dad! Thank you so much! Teach us please more!

[@Jas93411]

Zamnn that rice looks hella good 😍😫

[@ktk81]

By soaking dried scallops with the mushrooms , and afterwards add shredded dried scallops , it will upgrade the dish tremendously.

[@MelissaJMJ]

Thank you.

[@sustainablecitytoronto5405]

omgn childhood memory from a neighbor that i have never encounter again in my life. thank you

[@tonysamsenthaikhambaoxaych8507]

🙌🙏🔥💛 dayuuuum HE SAID THE KING OF STIR FRIED RICE DISHES !!! 😳😅

[@landonbaytown]

Do you know how the Dongcai is made? I have a love for fermenting my own foods, and we do have napa cabbage here, but that dongcai is something I want to try my hands at fermenting.

[@omggiiirl2077]

Lapcheong are so good with eggs, furikake, kimchi and rice!!!

[@ekkie88]

Amazing, but I doubt I have the skill to pull it off. Thanks for the video, and love the channel. Now i need to try and find a restaurant that still makes this (anyone in London or Melbourne know, please reply!)

[@graphene1487]

Man this was complex, but rewarding.

[@malthus101]

Excellent - will try

[@ivonne6493]

Great job, great tips, thank you....

[@xiaotianduan3022]

Incredible! Thanks so much for the recipe

[@ChineseCookingDemystified]

Cheers! Yeah this one's a bit difficult, but super tasty :)

[@feasted3870]

Thanks for the recipe! I will be using this as the stuffing for our Christmas turkey!

[@thisissteph9834]

Interesting~~Let us know how it turned out. EDIT: Actually, now that I think about it, there're similar Chinese dishes that have flavored sticky rice stuffed into poultry and cook, usually deep fried and then steamed. Super tasty~

[@ChineseCookingDemystified]

I've heard of Chinese-Americans using sticky rice as a Turkey stuffing, really interesting :) Do you tend to put it in the bird or serve separate? Regardless, let us know how it turns out!

[@feasted3870]

@@ChineseCookingDemystified We tend to put it in the bird to absorb some of its flavors, but this is only for holidays. The rest of the year it is served separate. Instead of using chinese sausage we use the turkey heart, liver, and giblets to add additional turkey flavor into our sticky rice.

[@Randolph_]

And i always thought Reddit was just a place online where weirdos, deep-webb fanatics, and eccentrics go feed their fantasies. Turns out, it has some good content after all . Thanks for the recipe. Great stuff

[@TommyAngelo1337]

I wish reddit was still just a place for weirdos tbh. Too mainstream nowadays.

[@skatee99]

EXCELLENT! Thanks for sharing this.

[@dvdgalutube]

Your girlfriend‘s father is the best Canton cook I have seen on KZbin

[@Onbehaard]

Dung Choi is easily found in Chinatown. I have not come across Dung Choi in sticky rice. I'll include that next time. We also use Lapjuk (preserved meat) or Shar Siu rather than pork loin. But there are as many recipes as cooks, I suppose. You can replace all the meat with deep fried tofu and other nuts. The flavour isn't quite the same, though. Thanks for posting this, mate.

[@cindychanngan7649]

I will try this on CNY day7! Everyone's birthday! Wish me luck! lol

[@erwinmoon9449]

多謝師夫。

[@peachysrcandgames5824]

Need more Dawei ❤

[@GordonjSmith1]

Lovely to see your Father in law joining in.

[@gresvig2507]

I've been fasting since yesterday and have a while before dinner. WHY DID I FREAKING CLICK ON THIS?! AAARRRRGGGHHHHH!

[@栗田美佐夫-p4k]

Great

[@STALKERofBASS]

Thanks for the recipe. I tried it tonight and thou I think I might have screwed up a bit, it still turned out delicious. Would you please describe how the rice should taste when cooked properly? Mine turns out a bit mushy even thou I only did the covering 5 times instead of 7

[@Lypno]

My mouth is watering

[@96rasco]

He know de Wei c; awesome seeing this man

[@vinicios2083]

gracias por compartirlo muy bueno!

[@lindaclarke6280]

A bit complicated for me but will try this next week!

[@RonsarLo]

Thank you for teaching this

[@yagyujubei3]

This looks so delicious! Thank you for sharing x

[@stephanieli7519]

Thx for liking it. :)

[@julialee3443]

Thank you so much very good

[@HungryWanderer86]

If there's a shirtles chinese gentleman cooking, you know for sure, food is gonna be amazing, I learned that from my own grandfather 🤣

[@atlenta1]

Looks amazing.

[@Spanishfutbol2010]

For the dried mushrooms, I have dried morel mushrooms. Would that work? Not sure how the mushrooms you’re using is as far as taste

[@laurafordesvideos]

Thanks for sharing!