Ziangs: How to make REAL Chinese Takeaway Crispy Shredded Beef

[@ZiangsFoodWorkshop]

You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

[@TheLadybughug]

Is your book available either in print or in another format?

[@multiturnbull]

I’m not being funny but you guys seriously should be on tv I’ve love every minute of this and am now addicted to making Chinese food 😂😂 thanks guys

[@ZiangsFoodWorkshop]

hahah imagine us on TV lol and thank you,so nice to hear such kind words

[@bruce84]

I've recently mastered British indian takeaway style food and am now turning my attention to Chinese restaurant style food. You guys are just what I was looking for. Can I also say that I love the connection between you both. What a lovely thing to be able to do with your mum. Even if you only had one subscriber and never made a penny, the time spent together like this is a treasure in itself. All the best.

[@ZiangsFoodWorkshop]

Thank you and we chef together so we spend a lot of time together 😊

[@FronkleD]

This is the most wholesome channel I've ever seen and I love it

[@ZiangsFoodWorkshop]

Thank you so much 😊😊😊😊

[@ecb1979]

For the normal price of a takeaway for my family of three, I've now bought ingredients from their shop to make several. Bargain. Can't wait for the order to arrive!

[@ZiangsFoodWorkshop]

Brilliant :)

[@ecb1979]

@@ZiangsFoodWorkshop I'm so excited. My husband originally sent me a link to one of your vids this morning and since he went to work I've been watching and then shopped. He can't blame me because it's technically his fault 🤣

[@ZiangsFoodWorkshop]

Big Red H 😂😂😂😂 amazing :)

[@davidcarroll2035]

I have been cooking chinese dishes since 1979 from takeaway copies,, restaurant copies and traditional. I’m English by the way, but have always been fascinated by the wonderful ingenuity of the Chinese to adapt and utilise. I am married with two children a loving wife and four grandchildren and still cook chinese dishes they have grown up with. Love your style, your sweet mum and. Well all of it. Keep them coming. I’m in Nottinghamshire so I tend to get my ingredients from Nottingham city. Or online not checked your site out yet. Thanks for your contributions Dave x

[@mattg5878]

David Carroll cool story, bro

[@mrwezbmx]

@@mattg5878 wow your edgy

[@MsJenn1985]

My birth father was in the Navy and lived in Hong Kong for a few years, we were to join him but he irresponsibility spent all the money, but we learnt to speak Chinese, but my birth father always cooked wonderful proper Chinese meals, from scratch, I love to make Chinese copies, my obsession is salt, pepper, chilli Crispy chicken, we have it with ribs at the restaurant, and it’s amazing, we have a main diet of rice as well, only because I’m addicted and I do anything with rice even shepherds pie mix, Chinese is our fave cuisine xx

[@Gentleman_uk]

Such a beautiful story

[@evemckenna2472]

where in Nottingham do you get your ingredients? :)

[@markgrimes7607]

Your videos are changing my life!! I’ve tried for the past 15/20 yrs to replicate these dishes, some I have come close with, others like crispy beef, nowhere near. Every time your mum comments she makes me laugh, she is so cute. Thanks again can, you are going to make me too fat.

[@ZiangsFoodWorkshop]

Hahaha so glad we could help and mum is amazing :)

[@mfaddy]

I love how you are not afraid to be seen using MSG which goes to show this is genuine UK Chinese takeaway food. MSG is so misunderstood and is great in so many recipes, I use it all the time :)

[@ZiangsFoodWorkshop]

Thanks and we got so much hate for it when we 1st started, but now its very few complain

[@ZiangsFoodWorkshop]

Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx

[@lovalaugh]

You and your mum are awesome. Naturally funny and good food as well. I hope your channel gets noticed more, great job.

[@ZiangsFoodWorkshop]

Thanks you :) this means so much to hear

[@mittenswiggum4026]

Thank you! I have severe food allergies to shellfish and sesame - meaning I’ve had to stop eating Chinese takeaways - but I can make this for myself without being terrified I’ll end up in hospital after a bite! Thanks!

[@ZiangsFoodWorkshop]

So glad we could help, we actualy would serve people with servere food allergies as we have a duty of care, we would rather lose money in the til than risk hurting anyone because it is so easy to do and i feel people dont take it seriously enough.

[@ZiangsFoodWorkshop]

No worries :) we're going to be self publising a cook book, of you like to register your interest in it ill leave a link below that will take you to our site :) if not no worries, Happy cooking, Happy eating :)

[@ZiangsFoodWorkshop]

Www.chinandchoo.com/shop

[@idiscovertv]

Not sure you red the comments but.. I just sat with my family and watched all your videos! We love you and your mum! Ace! Keep up the good good work!

[@ZiangsFoodWorkshop]

Thanks :) mum is awesome right! And we read and reply to all comments, we really do appreciate that people take the time to write something so while we can we always reply:)

[@ruairicarroll2201]

Love this channel, you can tell mum has such a good soul

[@ZiangsFoodWorkshop]

I think so too!

[@michaelaustin6877]

Really good to see you guys back! My KZbin veiwing pleasure just got a whole lot sweeter...You have been missed!

[@ZiangsFoodWorkshop]

Thanks Michael! Working on new dates for lessons :)

[@boogles263]

Good to see you back, well worth the wait. I too hate the build up of batter on my fingers, so a tip to avoid it is to use disposable gloves. Easy to clean when buildup ocurrs during the process, and leaves hands clean when gloves disposed off. A further tip is to place dry battered items in a strainer/seive and shake gently to remove any loose batter or coating prior to frying, which will reduce the amount of debris in the oil thus keeping it cleaner for longer. 😀

[@ZiangsFoodWorkshop]

hey! great advice :)

[@ZiangsFoodWorkshop]

although shaking in a srainer will knock large chunks off as this is a dryish batter, if its wet it won't go crispy and if it does it won't stay crispy

[@partybiscuit]

Sitting here satisfied after having eaten slightly too much shredded crispy beef. It tasted delicious. Thank you

[@ZiangsFoodWorkshop]

Hahha brilliant 😊😊😊😊

[@gtxviper]

custard power!!! ahh the secrets that are spilling... love it... you guys are hilarious together

[@ZiangsFoodWorkshop]

Thanks 😊😊😊😊

[@gtxviper]

@@ZiangsFoodWorkshop been using msg for about a year now, after researching past all the nonsense behind not using it. Made your fried rice at the weekend... incredible... never thought to use it in that. Would love to see some vegan & vegi stuff as well as the standard carnist dishes. Keep up the great videos... I've been trying to replicate takeaway stuff for ages and I've been way off lol!

[@ZiangsFoodWorkshop]

yes we plan to have some vegan and vegetarian dishes, really glad we're helping, if we can ever take this full time we;d get videos up so much more often.

[@TheLadybughug]

I have been looking for this recipe for YEARS! Can't wait to try it!

[@lisasheridan4364]

Hi, I think your channel is wonderful your relationship with your mum is fabulous; you are both awesome,. Thanks for the brilliant recipes. Keep making your great videos they always make me smile.

[@ZiangsFoodWorkshop]

Thank you so much!

[@timfairfield407]

Just made this. It was excellent. your tip for what to use really made the difference. everyone loved this and is pretty much gluten free which is good for my daughter You guys are also very entertaining. thank you for sharing this recipe. You and your mom are awesome.

[@ZiangsFoodWorkshop]

😊😊

[@DannyGlasspool]

These vids pop up in my suggested videos all the time, I have literally no intention of cooking these dishes but I watch them anyway lol maybe one day!

[@ZiangsFoodWorkshop]

hahahah this comment just made my day lol thanks :)

[@mickmclaren580]

Absoultey class my friend. Best KZbin channel I have just scraped across in my life.

[@ZiangsFoodWorkshop]

Thank you so much, means alot to read comments like this 😁😁😁

[@mickmclaren580]

No bother. Could you tell me where I could find msg in Newcastle, I was thinking of a Chinese wholesaler but I'm not sure

[@ZiangsFoodWorkshop]

@@mickmclaren580 most Chinese supermarkets sell it so.should be too hard to find:)

[@kellifitzpatrick5082]

This channel is a game changer! Seriously tasty meal tonight and have really enjoyed watching the videos! Keep going guys 🙌🏻

[@ZiangsFoodWorkshop]

Thanks :)

[@neildewar2283]

Found your channel by mistake, best thing I’ve ever done! Made the crispy chilli beef last weekend and it was amazing! You guys are great!

[@ZiangsFoodWorkshop]

Haha brilliant :) really happy we could help :)

[@dansondevelopmentsltd6754]

Your mum is a legend ! Love the harmless banter between you both mate 👍

[@ZiangsFoodWorkshop]

Thank you :)

[@jonathanb5367]

I found your channel a few weeks ago and love it. Bought your first book and tonight we attempted my favourite of crispy beef. Took all night with making the sweet and sour sauce, and then the beef prep and then the sauce. But holy shit, the end result was like that one mythical crispy beef I had once that blew my mind, and I've been chasing it since and been disappointed each time with each takeaway. I've always said I don't think I "cook" I just "heat" things, but after doing all the steps in this I was like "Did I just cook??" :D Thanks for teaching me some new skills.

[@ZiangsFoodWorkshop]

You’re welcome 😊😊😊

[@stevemack60]

You two are awesome! Lovely people. Great chefs, presenters and very funny too. Great to see you back again.

[@ZiangsFoodWorkshop]

Thanks that's such a nice thing to hear! You have no idea, thanks you :) :)

[@stevemack60]

You're welcome. Your videos are way better than any others I have seen, and I watch a lot.

[@ZiangsFoodWorkshop]

honestly can't tell you how amazing that is to hear!

[@wasskachov]

Your Mum is awesome. Love this channel. 😊

[@ZiangsFoodWorkshop]

Thanks, mum makes this channel, with out her it be boring!

[@waltonsteve3]

Wow, did my own crispy beef but not as detailed as this...I marinated the beef with garlic powder, white pepper, golden mountain sauce and some water. Then double coat in corn flour. Deep fry 2 x 1 minute. Was good but will try your recipe. Thanks, love the show.

[@ZiangsFoodWorkshop]

Sounds good:) and let us know how you get on with this :)

[@vascularlab]

Great video of one of my favourite dishes. I am an a huge fan of your cookery videos, you and your mum should be on TV!

[@ZiangsFoodWorkshop]

Thank you, but no TV channel will touch us lol

[@stevenguy-gibbens4253]

Thanks Chin and Choo, really enjoy your videos and am loving the recipes, became of customer of your shop the other week, very happy with all the products, delivery was nice and swift too so will definitely buy more in the future! Please keep up the good work and thanks again, have wanted to learn to cook takeaway for years and your channel has really inspired me get on and do it! :D

[@ZiangsFoodWorkshop]

Thank you for this, means alot to hear! and hope you keep cooking!

[@JamesCarmichael]

Son: "Mum, do we turn left or right?" Mum: "Yeah." :D Love these vids. You've shown me how to cook all my favourite takeaway dishes.

[@ZiangsFoodWorkshop]

Thank you 😊😊😊😊😊

[@carljones7992]

just found your channel after watching ALL of khoan vongs multiple time i now have a new guy to watch. love your channel you and your mum are great together. keep up the vids and channel i love cooking chinese food the most i have a great cupboard dedicated to chinese with my msg starch soys oils and tinned beans etc. look forward to each and every new video you and your mum bring out i can never learn too much.

[@ZiangsFoodWorkshop]

This has made our day! Thank you sooooo much:) and we will keep going if people keep enjoying

[@jjohanesson9139]

Thank you, love your channel.

[@MultiChef888]

Hi welcome back both i,ll be looking forward to more of your great videos . i never thought there was as much work to the dish as there is , thanks Ivan

[@ZiangsFoodWorkshop]

Yeah, it really Insta quick, one this part is done it is, but the 1st step takes along time, imagine doing 200 a time lol

[@elliebouali]

Made this on Mother’s Day, it was fantastic and better than my usual takeaway.

[@ZiangsFoodWorkshop]

That’s amazing to hear :)

[@grahamcharlton861]

Great to see you two guys back Yes, yes, yes i would buy your book.

[@ZiangsFoodWorkshop]

Awesome:) and it's great to be back!

[@KillerPrawn40k]

I'm surprised that 11.7k people have watched this but only 400 likes on this video. Keep doing a good job, can you guys do Sweet and sour chicken balls in the future? It's one of my favourites from the takeaway.

[@ZiangsFoodWorkshop]

Thanks you 😊😊😊 Yes it's on the list :) had over 1500 requests and will get round to making videos on all the dishes when we can

[@dr.robotnik7334]

Love Chinese food, I’m going to the Chinese supermarket tomorrow and I’m going to make a good few of your videos mate. Keep up the great work! New sub

[@ZiangsFoodWorkshop]

We love it too :) and huge respect for leaving a positive comment:)

[@SH-vv7zq]

Love your videos - keep it up. Would love to see how a takeaway prepares these, as well as crispy chicken/prawn balls on an industrial scale.

[@ZiangsFoodWorkshop]

That's actually a great idea, we might do that in the future

[@markgrimes7607]

I made take away style fried rice using your method last nice and it was bang on the money. Thanks.

[@ZiangsFoodWorkshop]

Awesome to hear 😊😊😊

[@anthonydonnelly4069]

Nice to see you Guy's back. Will try this out after sauce vid.

[@ZiangsFoodWorkshop]

Thanks and brilliant, let us know how it turns out

[@ZiangsFoodWorkshop]

Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx

[@ZiangsFoodWorkshop]

BasementDiaries yes we already have Patreon, but the amount of donations we get via there are small as many people (for good reason) don’t like to commit to a monthly payment

[@ZiangsFoodWorkshop]

Really appreciate the help :) and we do have ads, one was playing on our video as i replied to this lol

[@MsJenn1985]

I soak any of mine in a wet mixture then do the flouring and let it sit, then wash hands and fry but I agree always add an egg to your wet mixture even if adding water oil and soy sauce it just seems to bind it all well together need to try with beef because last time it was awful because I didn’t know the soaking technique xx

[@ZiangsFoodWorkshop]

If it works for you it works 😊😊😊 and yes soaking to get the pigment out is very important with beef :)

[@jemimapd534]

Omg! This is my new favourite channel...thank you so much for sharing your amazing recipes. Everything I've cooked has been perfect!! ❤️🙏🏼❤️

[@ZiangsFoodWorkshop]

Great to hear :) thank you :)

[@OversharersAnonymous]

Still binging. I love your mum's habit of surruptitiously taking the plate from you whilst you are signing out and distracted 😂

[@ZiangsFoodWorkshop]

🤣🤣🤣🤣

[@hoppersdoppers]

Thanks for your vids. You are so awesome to watch. Even when I'm not cooking or wanting to cook I watch you for great entertainment. I've shared with family and workmates! Cheers

[@ZiangsFoodWorkshop]

Thank you so much, this comment has just made our day!

[@hoppersdoppers]

@@ZiangsFoodWorkshop Watching Chinese roast pork with my sister now.. Thankyou!

[@chrisweaver7989]

YES ZANG! BEEN LOOKING FOR THE METHOD FOR AGES ! TANG FOR DAYS!

[@ZiangsFoodWorkshop]

😊😊😊

[@michaeldavid2054]

Glad to see your back still making great vids hopefully in future you might do a bbq sause recipe The bbq sauce you get on spare ribs

[@ZiangsFoodWorkshop]

Glad to be back and yes, it on the list :)

[@robertchorley]

Wow, Im sure your food tastes as amazing as the fun and energy you put into your vlogs. Nom Nom Nom.....

[@ZiangsFoodWorkshop]

Thank you and I'd say so, but we're bias of course lol

[@johnlucas8523]

We just made this recipe - Very delicious one - thank you very much.

[@ZiangsFoodWorkshop]

Awesome :)

[@gigachadsmind6790]

Love you guys! Please post more often and keep up the good work

[@ZiangsFoodWorkshop]

We will try but our job is so hard and we do so many hours that it's really hard to get time to do this, feel free to wrote to the BBC to get our own show and we could do KZbin full time lol

[@Goosesgander]

nice work...... love your your vids you two!

[@ZiangsFoodWorkshop]

Thanks, this means so much

[@RolandDeschain1]

I definitely agree about corn flour vs potato flour. Potato flour always gives you a crispier coating. Its the difference between a root flour and a grain flour.

[@ZiangsFoodWorkshop]

Totally right! And you wouldn't believe the arguments I've had over this, mostly people that obviously don't have a pallet saying there is no difference, the kind of person that's convinced they can cook anything with no instruction lol

[@rictube4716]

@@ZiangsFoodWorkshop I first got potato starch to use as a thickener and noticed immediately the way it thickens is different to corn starch. Hard to describe the difference, but my sauces looked liked the same consistency as ones from takeaways. The texture is different and have since used it for batter coatings like this, way way better than cornflour.

[@ZiangsFoodWorkshop]

@@rictube4716 huge difference right!

[@goon8058]

I use a similar method for pork tenderloin, relatively cheap in Canada around $1.75 in pounds stirling for 454 grams. My take away from this is: -I need to use a large pot for frying or the deep fryer. I use a deep frying pan with only about 2-3 cm of oil so my frying involves doing 4 to 6 batches for two tenderloins and I need to flip each piece. -I use corn starch, will try potato starch next time. -I've never soaked the sliced pork in water before coating I'll give that a try as well. -I've never done a second fry, nor mixed in custard powder with my cornstarch. Thanks for the video.

[@ZiangsFoodWorkshop]

No worries, let us know how you get :)

[@lee-he3ey]

YES!!!!! ! more chinese cooking goodness :) Love your vids

[@ZiangsFoodWorkshop]

Thanks :) mum's awesome to watch right lol

[@lee-he3ey]

Indeed she is... in another vid she say she can smell the heat..lol. Brilliant!!

[@jamesdennett196]

SO glad I found this channel. To learn how to make things that (may) taste as I want them to taste is fantastic. Been trying 'chinese' cookery for ages, but as you obviously understand, I'm aiming for a product I've had from the takeaway, and most recipes try and posh things up. Got some MSG a while back and that has made a difference, and learnt about the custard powder a while back, but not yet tried it and never seen it used, so had no idea about amounts and other ingredients. But these recipes are great. One issue I have is adapting for a gluten free diet, the biggest issue being the soy sauce. Lee Kum Kee do a gluten free light soy sauce, and Kikkoman do a gluten free tamari, but dark soy sauce remains elusive. Anyway, thank you and I look forward to exploring all your videos and look forward to more.

[@ZiangsFoodWorkshop]

Thank you so much and the soy flavour isn't a massive deal breaker, use more of the gluten free soy and less salt, I will keep an eye out for a dark soy that Is gluten free for you

[@sparkz9803]

Another fantastic video, I’m salivating!

[@ZiangsFoodWorkshop]

Thank you :)

[@angelawilson8426]

Love your channel. I made this today and nearly buggered half my beef! Too much into the hot oil, cooled it and rubbered it. I partially saved and got it back on the second go. Whew.

[@ZiangsFoodWorkshop]

Yeah that can happen, glad you saved it

[@a_better_understanding]

I love you guys. Well done for showing me a whole new world. 😎

[@ZiangsFoodWorkshop]

glad we are helping

[@Rich77UK]

Rapidly becomming my favorite channel. I love Chinese takeaway but its not the same here in Germany... Different tastes. I miss these dishes andnow... Im gonna try them. No special fancy ingredients either

[@ZiangsFoodWorkshop]

We've heard that alot and let us know how you get on!!

[@Rich77UK]

@@ZiangsFoodWorkshop top family! Will do mate.

[@terry1447]

Many Oriental ingredients are available in the Netherlands, if you are not too far away it may be worth the drive.

[@kerrigorman3497]

Recently found your channel, and loving your recipes! Then I see you in Williton co-op this week!

[@ZiangsFoodWorkshop]

Lol I was born and raised in Watchet :) glad you like the channel

[@polkerpan]

Ziang and Mum, just wanted to say thanks for your instruction, tastes brilliant, can't wait for you to start doing more vids, would love to know the trick to salt and pepper cooking (chicken, ribs etc)👍

[@ZiangsFoodWorkshop]

Thank you :) and you're welcome, salt and pepper is on the list of things to make and film

[@colinmckinlay5479]

Great video wellcome back will try this soon

[@ZiangsFoodWorkshop]

Thanks great to see you here and haven't left us :)

[@jpjpish1830]

Top channel. Mums a star! Recipes work well

[@ZiangsFoodWorkshop]

Thank you and shes awesome :)

[@ZoltanHercules]

Long time fan, thanks for the heads up with regards to the custard powder and the freezing - my chilli beef went from decent texture to excellent texture!

[@ZiangsFoodWorkshop]

Thanks 😊 really happy we could help

[@ZoltanHercules]

Ziang's Food Workshop not as happy as me, believe me. Just out of interest, your book. It’s out right?

[@sarafields6795]

With regards to freezing would you have to defrost before frying again or just put straight into the fryer thanks

[@ZoltanHercules]

Sara Fields well, I put mine in the freezer for about 30 minutes and just fried straight out. I think if you defrosted it, the original batter would go all soggy. I’d go straight from tbh.

[@ianmyers5062]

Awesome recipe! Thank you!

[@ZiangsFoodWorkshop]

You’re welcome :)

[@mark1892]

Would you show us how to do gravy that you would have on your chips please great videos !! just found your channel loving it thanks

[@ZiangsFoodWorkshop]

yeah sure, we will get round to it as soon as we can, had well over 900 people ask for dishes now so will get them all done as soon as we can :) and huge thanks for commenting, its awesome of you!!!

[@benalexlily]

Iv ordered a book and looking forward to coming to the shop to collect it 😉

[@ZiangsFoodWorkshop]

Awesome thank you :)

[@rubyshoes1032]

Omg I made this and it's come out amazballs 😋😋😋 great video mum and son magic, thumbs up mum 👍🏻👍🏻💖

[@ZiangsFoodWorkshop]

No worries and great use of amazballs :)

[@rubyshoes1032]

@@ZiangsFoodWorkshop thank you 🤣💖

[@sydos]

Just received my signed book. Yes. Thank you guys! I had a couple of questions, do you have to continue to add salt to the water after each 2-3 hour soak when prepping the shredded beef? Also, how much salt should you add each time? Thanks again. Keep up the great work.

[@ZiangsFoodWorkshop]

Half a tsp :) and glad you got your book :)

[@sydos]

Thank you!! Also, I spotted an error on page 100 - crispy hot fried shredded beef recipe - it doesn't say in the method when you should add the Soy sauce. Hope you don't mind me saying. Loving the book.

[@davidweale9621]

Enjoying the vids, I wonder when giving the second coat of the batter (mix) in a bag and place the meat in that, give a good shake, may avoid the marble fingers. All the best

[@ZiangsFoodWorkshop]

Great advice but it might not coast as well, you might end up with on big ball.of meat as using your finger to sperated the beef is important, how ever I've never tried this so it could work :)

[@davidweale9621]

I'll give it a go and report back.

[@dansharpe2364]

Oh yes, my all time favourite! The best in my Hong Kong childhood was always a dockside seafood restaurant in Pak Sha Wan near Sai Kung. Dunno why a cheap local seafood joint was so good at it, but it was good at everything.

[@ZiangsFoodWorkshop]

Family run and properly cared about the food they cooked, an ideal that many places have lost now :(

[@dansharpe2364]

@@ZiangsFoodWorkshop damn right

[@gary1090]

Love your videos 😀 keep up the great work 😁

[@ZiangsFoodWorkshop]

Thanks, that means the world to us 😊😊😊😊😊😊

[@indigopotatomusic7471]

That looks amazing.

[@ZiangsFoodWorkshop]

Thanks! Let us know if you try it!

[@jonnycreighton9318]

Thank you for sharing all these secrets! I have been living abroad for a few years and the one thing I miss is my local chinese takeaway. I can't wait to try some of these receipes. Could you show us how to make honey chilli chicken please?

[@ZiangsFoodWorkshop]

No worries and yeah sure I'll add it to the request list now

[@markfraser6777]

Great video. Going to try this, always wanted to know how this was made. Any chance of showing how to make salt and spicy squid please. Kindest Regards Mark

[@ZiangsFoodWorkshop]

Yes! It's on the requested list already

[@markfraser6777]

Good stuff. Can’t wait for that to come.

[@willfish3494]

Great video but would this work with something like chicken or pork?

[@dmj09]

Would love you to do what you do cook as well. Great vids your both a great team and come across really well on camera. Love your mum.

[@ZiangsFoodWorkshop]

Thank you, means so much to hear :)

[@Spartans-bm9vd]

thanks for showing this, its my favorite. Tastes great. Your saving me a fortune :-)

[@ZiangsFoodWorkshop]

You’re welcome

[@f11den17]

Love your vids dude! Keep them coming! Would you ever do one on pancake rolls? Or spare ribs! Mmmm

[@ZiangsFoodWorkshop]

Yes there on the list :)

[@f11den17]

@@ZiangsFoodWorkshop Ah wicked! Can't wait 👍

[@itsshanababyy168]

Hi! I was just wondering how would I have to alter this recipe so I could use chicken instead ?

[@ZiangsFoodWorkshop]

yes i'd use more egg, less pepper and no need to soak the chicken

[@eliotmansfield]

any thoughts on soaking the beef in full fat coke - it turns grey and makes it tender

[@jeffbonner3013]

Just made the crispy beef which is one of my faves from takeaway. well done for this one mate its amazing

[@ZiangsFoodWorkshop]

Thanks and glad it worked out for you :)

[@jmacgiii]

Your mom is awesome 👏🏻

[@ZiangsFoodWorkshop]

She really is 😊😊😊

[@bethanysiir]

So glad I came across your videos i love cooking and your recipes are authentic takeaway style what could be better! The other day I ordered chicken in satay sauce the chicken was really crispy on skewers it was amazing is there anyway you could recreate this please? ❤️ Keep the vids coming you are both great and your Mam is the cutest x

[@ZiangsFoodWorkshop]

yes! thats pn the list, our request list is massive, but at some point that will be covered!

[@ZiangsFoodWorkshop]

and mum is so watchable right!

[@latexrope1358]

I have tried this dish many times. I had never thought of the salt water stage.

[@ZiangsFoodWorkshop]

It will stop the beef going bitter

[@latexrope1358]

@@ZiangsFoodWorkshop I will try it this week!

[@marycarter3835]

Do you shop to italy Made your sweet and sour chicken when my daughter visited me ..she lives in italy and she was so amazed. Wants to order some of the amazing flour ...

[@rickzor2700]

love how you laugh at your mums chinese'ness :D

[@ZiangsFoodWorkshop]

Lol she's amazing and my whole family do the same

[@mickusmickus3108]

Mum? You there? Haha...brilliant

[@ZiangsFoodWorkshop]

😂😂😂😂

[@daze1945]

This is one my do next list! Can I suggest you use actual oil temps rather that hot, medium etc?

[@ZiangsFoodWorkshop]

We do in our newer videos, this is fairly old now

[@daze1945]

@@ZiangsFoodWorkshop Thanks. I am new to your channel so I am catching up quick! Enjoying your book too. x

[@Smiling.CorgiDog]

Brilliant video! 👍. Going to try it 👏

[@ZiangsFoodWorkshop]

Let us know how you get on :)

[@theghostintheruins]

Is there an alternative if custard powder isn't available? Love your channel!

[@ZiangsFoodWorkshop]

Just leave it out :) it’s only there for colour, and sweetness with out sugar, so it’s not a major issue, some places don’t even use it

[@hani786ish]

Your mum is so sweet and funny 😂

[@ZiangsFoodWorkshop]

She's a legend :)

[@banzaitnt]

learnt about the custard powder a long time ago but you're the first people that seem to know that secret.....shhh.

[@ZiangsFoodWorkshop]

😂😂 that's because we've owned Chinese takeaways since 1956 lol

[@TheUnknown_unknown]

You guys are great 💪🙌

[@ZiangsFoodWorkshop]

Thanks :)

[@fly89]

i just subscribe.. great work .. hope this channel blossoms..

[@ZiangsFoodWorkshop]

Thank you and so do we :)

[@crannbeag4618]

Looks great. I will try this

[@ZiangsFoodWorkshop]

Awesome, let us know how you get on

[@ericarimbuyutan9063]

Lovely! What does custard powder do? Thanks.

[@ZiangsFoodWorkshop]

Makes it taste sweet and eggy with out using sugar which will burn at high temps

[@garty2237]

Can I leave to soak in water overnight in the fridge?

[@ZiangsFoodWorkshop]

Yeah but you’ll still need to change the water a few times

[@garty2237]

@@ZiangsFoodWorkshop thanks so much! You don't get this with Jamie Oliver.