I Made Chinese Breakfast Completely from Scratch!

[@eslita1]

You're like an incarnated old Chinese Grandma who's a great cook but with a modern twist.

[@monhi64]

Haha don’t you mean reincarnated, would incarnated be their first life idk lmao

[@rzlnie]

In reality, traditional Chinese grandmothers do not prepare these dishes and often consider them to be unhealthy.

[@aia1190]

"one of the secrets to a great and fluffy youtiao is the signature shape that kinda looks like a .." Me: chromosome Andong: Flower .. oh

[@juansigamer]

You're not wrong

[@a.nu.beginning]

XD same reaction :)

[@kancwei]

so perfectly made!! I can feel the taste already. If you open a Chinese restaurant, I will definitely visit 😄 well done!

[@tolgas776]

Dude this video deserves so much more views

[@cyleaf2859]

Hi Andong! A method I often use to minimize the foaming of boiling 豆浆 is to filter the soy milk before boiling. This minimized the fibre content and prevent formation of foams. Hope it helps :D

[@SaphsContainerGarden]

Cy Leaf I was just gonna ask if you could filter the milk first before boiling it. Thanks for confirming that! 😃

[@Aradia000]

@@SaphsContainerGarden Yes you could, but it tasted less rich and more watery than boiling with the solid

[@SaphsContainerGarden]

@@Aradia000 Thank you!

[@Aradia000]

@@SaphsContainerGarden It is kinda trade off actually. My mom is running a catering business, and sometimes including this soymilk in the menu. One day I read about this method and try to compare the end products. This is way way way more simpler, since keeping an eye on the foam and straining the hot mess is such a pain. The pre strained one is less rich, but the strong soybean smell that might be upsetting some people is also absent. While I preferred the full soybean milk taste, actually this method isn't so bad tho. I could see how some people liking this instead, it depends on your preferrences. So try to see what you like. And oh, the most important things is to boil it long enough, at least 20 minutes, so the bitterness is gone

[@SaphsContainerGarden]

@@Aradia000 Great tips! Thanks!! 👍🏼

[@nagwagi2000]

Your home-cooked Youtiao from scratch looks AWESOME!!!💯

[@sckenzy6260]

Hi Andong! Just discovered your channel, good stuff! I see that you try to cook stuff from different cultures and that's awesome! Just wanted to give you a crazy idea: Since your name is Andong, and there's a korean dish called Andong-jjimdak (안동찜닭) that's really tasty, (basically soy braised chicken), and it tastes different from the Chinese versions. You could do it like at 10k subscriber or 100k or whatever as a celebration video lol

[@sckenzy6260]

Also some more unsolicited ideas: There seems to be a void on youtube that needs to be filled, and it's "super regional Chinese cooking", I'm talking about stuff like 驴打滚 or 锅魁 and other regional eats that are rarely seen outside of China. That might be too niche, and to appeal to a wider audience, stuff like 凉皮 and such are good topics to cover too. It might set you apart if you cover recipes for Chinese cuisine that are slightly more technical like 凉皮，biang biang noodles, or bready stuff, since there are billions of videos out there for fish fragrant eggplants and mapo tofu. A really good angle would be the "science-y" vibe you've been given off where you try different variations of the recipe or try different methods and note the difference in outcomes, other chinese recipe channels don't do that. It is more work but it does set you apart I think. Also lastly, just want to say the video lighting is good and the overview angle of shooting of the working surface is good too, I really hope you guys take off because the quality is definitely there.

[@sckenzy6260]

True, liang pi is def a summer dish now that I think about it. Oh btw, this is just me but I prefer when the videos have the measurements on the screen rather than in the descriptions, but if it's your choice to not clutter the video, then nvm.

[@ar4837]

Beautiful!!!!!looks delicious!!! Very good editing too, you deserve thousands of subscribers keep it up!🙌🙌👍👍

[@x-x8584]

看完了很感动……原来这些早餐都这么难做，还那么便宜，真是辛苦了天天起早贪黑卖早餐的手艺人们，有了他们大家才能吃的上可口的早餐

[@angelicaseixasleal2276]

OMG, your video made me get so hungryyy! I'm in Brazil right now (3am), and I really miss the taiwanese food, specially breakfest. I'm gonna try those recipes for sure. Love the video and wish you the best! :)

[@violinpracice6440]

That looks great :). I just have some points for this -I guess your Youtiao dough could be smaller (thinner) so it could be more fluffy as they would just grow to the size of the pot. -Additionally, it is quite important to cook through soy milk or it might be a poisonous. -adding hot water to flour prevent the formation of gluten, and the dough is more moisturised, so the final product would be softer (and less chewy) Anyway, this create a waterfall from my mouth lol

[@nomihoch]

don't want to debate the chemistry but my turkish grandma made little boreka pastries with hot water mixed with hot oil and added to flour it puffs nicly and I have used it many times for pie crusts.

[@Diogenes_von_Sinope]

dude, i really like the production quality. good job on cams and edit. also youre quite an original.

[@evertchin]

it is not specific to taiwan, a lot of places also have these as breakfast or desert, even singapore, malaysia, hong kong and china. in cantonese, 油条 has a really fun name. oil fried ghost (油炸鬼）。

[@blackteawhitemilk5791]

温哥华，杭州，西安，北京，都有。我在杭州吃到的油条最好吃。

[@jasodu1]

Indonesian call it cakwe

[@CharmEng89]

HAHA! OMG. I always wondered why we called it youcharkway!

[@kairishaarneth4840]

Wow.. your channel has grown so much in just 2,5 years. Well deserved dude!

[@HCChen86]

ich bin so glücklich, dass Sie der Welt etwas Taiwanesisches Essen vorstellen. danke sehr Andong

[@Tomkey87]

I called Taiwan my home for a couple years and now that I am back in Germany I reeeeeeeeeally miss a good taiwanese breakfast ... tried your recipe and I felt like I am in that one breakfast shop again which I was going to every morning ^^ Thank you sooo much it works perfectly :D

[@robertmarks713]

Awesome episode! Thanks for making it. I'm definitely going to try my luck with the youtiao.

[@JonathanJung]

Ich mag deine Eieruhr und ich liebe es wie du sie als "Effekt" benutzt !! Mega schönes kleines aber feines Detail

[@catbitmaster8216]

stumbled into this channel as a recommendation and enjoy what I am seeing so far. Great work! Just wanted to point out, that the skin from boiling soy milk is edible and can be added to soup or cooked in sauce which makes for a great addition to rice.

[@JosiahMcCarthy]

Wow, this just solidified that I really need to go back to Taiwan. I was visiting a friend, we were meeting up in Guangzhou, but first I had a layover in Taipei. I really didn't know what I was doing, but I got a taxi and went to a breakfast place that had only locals and I managed to order exactly this! And it was so good, even though I've never had egg with donut or even hot fresh soymilk before. I was alone in an unfamiliar city and it was so good. A favorite memory of mine, and this video brought it back.

[@Pammellam]

Deep fried roll filled bread rolls?? That’s like Japanese noodle filled bread rolls or potato salad filled bread rolls!! Very common here in Japan and well loved! I would have loved to see Chinese style congee/rice porridge with those deep fried rolls. Japanese style okayu/お粥 is usually served as a meal for the elderly or the ill whereas Chinese congee is more robust and favorable. Please a video on congee!

[@carlesinseattle7660]

Your channel is so very good! You have your own style but I love your content as much as Alex. It is especially good to see occasionally Rewe brands (Ja!)

[@Firebear31]

Thanks for the great youtiao recipe Andong! Instead of letting the dough rest overnight, I just kneaded it for 30 minutes straight, slapping and folding it like sourdough, to develop the gluten. Worked very well and the youtiao were awesome!

[@zhizheng3795]

wow so nice CHINESE breakfast ， 油条豆浆 SO YUMMY

[@nomihoch]

This was one of my favorite videos from you

[@CharmEng89]

[@tmicka3]

Your Hummus recipe is the very best of the best! thanks for sharing!

[@twomeyjl]

Thank you again for all your videos. Great content and humor.

[@frankteng]

My family ate yiotiao with congee that had meat century eggs etc. you gotta soak up the savory congee with the yiotiao it tastes great.

[@mrdd5106]

Me and my family do the same it’s so delicious

[@firdauskaswady2217]

Your youtiao looks spot on man! Its our snack food here in Malaysia!

[@samhenderson444]

Love your videos, Andong! My favourite Taiwanese breakfast is a hanbao and danbing (with bacon) and a glass of doujiang. I've been looking for a recipe to replicate this combo for a long time with mixed success.

[@ayumisakaguchi3624]

The soy milk skin is so GOOD 😍😍😍😍

[@hanwenn]

Made shaobing just now. They were excellent. Thanks!

[@artfruity]

great video! everything looked so yummy. it would be great if you explained a bit more about those dishes because I'm not familiar with them (but they look so good) ☺️

[@tabristony4578]

You are truely talented, buddy. Now I am making these for tomorrow's breakfast~

[@vincentfang8896]

Well done Andong! Here we put spring onions in the Shaobing if you have tried.

[@SaphsContainerGarden]

I love youtiao in a sticky rice bun with pork floss! Oh how I miss NYC and all my favorite Chinese eateries where I could get all this!! I’ve actually made youtiao and shaobing but it didn’t taste like how in remember it from the restaurant in NYC.

[@rizaradri316]

Youtiao also really popular here in Indonesia. We called them cakue/cakwe and we eat it with sambal or peanut sauce, also it can be served as a topping on a bowl of porridge.

[@dauntlessbonita9747]

The fluffy bread goes well with congee or rice porridge. Yum!

[@joshspeed]

Omg that fried bread rocks my world.

[@goed1adit]

Aah, we call youtiao "cakwe" in Indonesia. Cheap delicious cakwe is easily found in my hometown, but hard to find in the city I live now.

[@eamoncat]

相当正宗！Looks very authentic to me! 油条 烧饼 and 豆浆 are typical mainland China breakfast, 饭团 with Japanese and Chinese style fillings and mayonnaise are Taiwanese special. You can't find them anywhere out of Taiwan.

[@yi-chinghsieh47]

Thank you, thank you, and thank you, made it twice, and they are fantastic delicious!

[@DERBERNDHASSER]

Chef, jedes einzelne Video von dir ist Klasse und manche sind fantastisch!! Gib dem Ganzen noch ein paar Monate und dann muss dein Channel explodieren :)

[@haozewang6097]

you can try using ice with the soybeans, I remember that's how my dad always made it. Really cuts down on the foam. Also, you can try using the soy milk to make a really soft tofu (豆腐脑)。 Just remember to add sugar to the tofu.

[@santdhai]

In Thailand, I like eating Youtiao with sweetened condensed milk, its texture absorbs the milk well.

[@che8873]

3:36 may I propose an alternative to the sucking? Submerging the bag in water will do the same. Due to its density air won't be able to stay beneath the water surface and thus pushed out of the bag

[@cuanchulainn]

There was an old chinese restaurant where I used to live that I used to eat breakfast at every sunday morning before church, but it closed down... im so glad to see this :'3c

[@MrMonti1337]

2:45 hands down, best moment of the video

[@highdlsbbx3037]

Du bist der Hammer! Möge dein Kannal Explodieren, ist sowieso nur noch ne Frage der Zeit, bei der Qualität deiner Videos. Die selbstgemachte Sojamilch werd ich wahrscheinlich mal nach machen, denn die aus dem Regal taugt mir gar nicht. Jetzt brauch ich nur noch n großen Topf 😜

[@cissizhang5647]

Nothing special could be called Taiwanese breakfast for these food. Because these three are very typical chinese breakfast and you can find in almost every city in China.

[@deathpyre42]

"These 3 items are all staples of busy mornings all over China, Taiwan, and Hong Kong and many other places" 0:26

[@bettinaprice6814]

If you have a potato ricer, you can use that to squeeze the last bits out of the milk bag without burning your fingers.

[@blackmarya]

Bought frozen Youtiao to make that breakfast dish where you wrap it and dried pork floss inside sticky rice, was really good! Forget the name

[@cle0o143]

Malaysia have something like Youtiau..we called it Cakoi.. The soy milk my grandma use to make it when i was smaller..she used to put it in water overnight.. n blend.. but i do not remember if the ever cook it like u did.. i think she did it afterward..

[@cle0o143]

My Name Is Andong ya.. but mostly she do it to make tofu.. ur welcome.. i'm like just sub yesterday bcoz ur videos are interesting and makes me want to make some food

[@woolfel]

In taiwan, the soy milk comes in 2 varieties: sweet and salty. For breakfast, both are served hot. Sweet soy milk is usually paired with shaobin. Salty usually has pieces of youtiao in it and paired with a shoabin stuffed with youtiao. That's the basic version, but there's hundreds of variations. Some stuff it with meat or pretty much anything.

[@eladro]

OMG thaks a lot ! i really miss chinese breakfast !

[@jayl2897]

Andong should start a bilibili, his chinese/asian recipes are super legit!

[@sergiodma]

In Madrid you can find Chinese places for breakfast in Usera with all this items, but they don't have 米漿, like they do in Taiwan.

[@jolo2096]

Hab mich in 1min in deinen Kanal verliebt!

[@shinronin7312]

She sure loved that tho. It was so fun watching the taste testing part

[@kimcarrier9834]

These food were invented in Lin'an the south capital of Song Dynasty

[@chencui5895]

我终于见到了敢于吃烧饼夹油条的勇士啦！一定好吃到飞起来！如果再配上一小碟榨菜，唔！！！btw，豆浆剩下的豆渣也可以做菜的，安东有没有兴趣研究一下？

[@sheenal.7273]

Could you do a recipe video on how to make Chinese savory soy milk? I know they add vinegar , making it curdle and delicious . Enjoying your channel!

[@gyin9098]

​@@mynameisandong Salty soy milk is just something evil and antihuman

[@salvatorenostrade3331]

Andong! You have great pronounciation

[@allencao1895]

Man, You are really awesome!!

[@verrenyeux]

nice!! makes me hungry to watch. any tips on how to make mijiang as well?

[@nomihoch]

Do you think running the mush through a juicer would work to separate the soy from the milk? My juicer claims it will make soy milk but the want you to cook it after all the been mass is out which I think lowers the protein and definitely did not taste good to me.

[@ankush2709]

I really would live to see a colab with The Food ranger , where u recreate the deep chineese dishes , trevor james tries in his episode.

[@migch28]

I wonder if instant pot can be used to boil/cook soymilk to avoid the foaming😢

[@yang5616]

Same as Hunanese, Cantonese, Fujianese, and other provinces.

[@davidrochon5873]

Was that Clabber Girl Baking Powder? I'm from Tulsa and now live in Toronto, and can't find Clabber Girl. Is it sold in your area? Also, that dough mix remind me of how we make our Indian fry bread dough for our Indian Tacos.

[@amandaarp5388]

Can the milk be replaced with nut milk?

[@longhaulblue]

Xian dou jiang! Fan tuan!

[@arnoldhu3487]

you are a legend

[@月見線香]

0:30，all over China cities,include Taiwan,Hongkong.This is not joke.

[@lillianlouie4284]

Impressive!!

[@typhooni8]

I saw yao tieu and had to click, love it with congee :)

[@buttersstotch3346]

Went to college in beijing, i always found that northern chinese like their youtiao doughy inside, but as a southern chinses, i like them crunchy. The way we southerners fry youtiao is add some alum, but i am not sure where to add alum, in the oil or the dough. My high school chemistry teacher said its not health to do it, but i really miss the southern style.

[@buttersstotch3346]

@@mynameisandong thats some great tips, thanks man.

[@angelararara6350]

Hi! Which spices are in the five spices powder for the shaobing?

[@angelararara6350]

@@mynameisandong thank you so much :-)

[@dxelson]

I wasn't expecting that shaobing, haha I was expecting Beijing style Shaobing or huoshao with sesame

[@jasN86]

I don't know if this is a silly American question, but what type of milk did you use? Non-fat? Whole? 2%?

[@liandyyo]

Andong, How to make Almond milk?

[@thangliancin3846]

Yeast vs Baking powder and soda which one will be more puff and tasty?

[@chiujan00]

Hey Andong, kleines Geheimnis...die Chinesen benutzen auch Backtriebmittel. Hier in DLand wird es als "Hirschhornsalz" verkauft. Davon kannst du ne Messerspitze reinmachen. Milch hab ich noch nie verwendet. Schönen Gruß an LuLu.

[@anisomeone8739]

Vielen Dank für das Video! Ich esse und koche so gerne asiatische Sachen, ich hab mega Lust die soyamilch nachzumachen 🥰

[@CyberMachine]

I have only had this with old ginger juice and it has a pudding like texture. Can somebody tell me the name?

[@koffeinx6738]

What Do you think about a visit in Düsseldorf? Its the biggest japanese community outside of Japan. I know you're more about China but its awesome there.

[@anthonysiu6010]

youtiao are addictive i dipped them in condensed milk

[@peachmelba1000]

Those fried bread sticks look great, but I'd have to go back to bed if I ate that for breakfast.

[@merikelliher3614]

Hey Andong! I've been trying to make Soy Milk (doujiang) from scratch too! It's messy lol. I wonder at 7:08 are you pouring the 'milkshake' into the remainder of the 2l of water? I've been trying to get the consistency decent enough.

[@joec.743]

Duck skin is thicker and fattier making it be able to crisp better. marinate and then Deep fry whole chicken in a turkey fryer it will be crispy

[@MCRuCr]

Wie heisst Andong eigentlich bürgerlich (deutsch)?

[@ClaudeSac]

Dude, I cannot handle these carbs ... but I clicked 'like' anyway, because I liked it so much ..

[@jamesrivettcarnac]

Fried ghost! Yummy

[@thangliancin3846]

When u take out dough from fridge do u wait to dough to soft

[@tipinwings]

did you try to filter soy milk with a stocking?

[@tipinwings]

ahm, use a brand new one.

[@homoduran]

My mom normally strain the thing first then boil it. not much foam in that way

[@brilliaurabillah8974]

indonesian calls yiotao cakwe, i dunno where its locally regional came from, maybe medaness or acehnesss chiness influenced culinar

[@brilliaurabillah8974]

and make shaobing round, a sphere to be exact snd fiil it with greenbeans, we call it onde-onde

[@kvuk18]

Damn Girl can take a bite out of the sandwich! Asian Gangsta!

[@swyntopia]

In Öl fritiert ? Ich glaube das ist auch nur so eine zeitgeistige Mode. Früher wurde meistens in Schmalz ( Schweineschmalz ) fritiert bzw. gebacken. Ja, auch süßes Gebäck wie z.B. die Berliner Pfannkuchen ( Krapfen ). Ich glaube das war auch in China so. In einem 50 Jhre alten Kochbuch über chinesische Küche wurde praktisch immer in Schweineschmalz gebraten ! Die genialen belgischen pommes frites wurden ursprünglich ( und heute ??? ) nicht in Öl sondern Rindernebennierenfett fritiert ! Wir sollten wieder viel mehr Schmalz ( und Butter ) verwenden. Leider bekommt man Schmalz z.B. beim LIDL kaum noch !Wie war das noch mal mit Hühnerfett ? Wo hatte ich nur gelesen daß die Chinesen Hühnerfett lieben ? Und das non-plus-ultra: das göttliche Entenfett ! Pardon bitte für Abschweifung.