Ziangs: Beef in black bean sauce (NEW BEEF VELVETING TECHNIQUE)

[@ZiangsFoodWorkshop]

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

[@happyfoody1864]

This looks fantastic😋totally addicted to your channel👍

[@Lee-Bude]

I love beef in black bean, that looks delicious!

[@Dad-jk2wd]

Great recipe, thank you

[@MrLGDUK]

Awesome! I have noticed that some takeaways have more flavoursome beef than others 🤔 P.S. Watching this wearing my "I ❤ Choo" t-shirt 😁

[@yvonnekorukcu5080]

Looks so yummy I've never had this meal but now i think i will give it a try.

[@bobby_au]

Followed this and it turned out amazing 👏 I love your recipes and food. I am a true beginner and I plating stuff well out of my league thank you

[@ZiangsFoodWorkshop]

Fantastic!

[@TrevorRoper.]

Hi Chin and Choo 😊 I have got use to cooking Black Bean your original way , plus heating the oil just for thirty to forty seconds to blanch the beef seems a time waster to me but will give it a tasting the next time we have Black Bean big thumb up 👍😊Trevor

[@jazchoda]

Very simple way of making this, gonna try this soon 👍

[@stuartgray3208]

Can't wait to make this I love Black bean dishes and just watching this has made me hungry 😋😋😋 You guys are just the best ❤

[@dandiesel9966]

Love how your Mum makes suggestions and you're like, "No Mum, lets not do that" 😆

[@rsa420]

One of my favs agreed on noodles its yummy. Had a version of this nearly every day while living in Cambodia

[@davepoole5582]

Ace show mate. And my favourite

[@catniplightpaw]

I love that you're showing the different techniques to each ingredient prep, it explains how the same dish can taste so different from across town and city to city. I know some will love this method as it's what they are used to, and others will hate it. But either way thank you both for your videos, always looks delicious always entertaining :)

[@ZiangsFoodWorkshop]

Thanks and we always wanted to show all ways but it’s getting the time

[@maxinebabbage7686]

My fav Thankyou for this 😍

[@bazilbrush7559]

Nice 1 guys 👌 I’m makin your char Sui pork and chicken chow mien tomorrow, I’ll let you know how it goes 🤞🏼 great video as usual both genuine geniuses

[@orangeturtle2737]

Oh I am balls deep invested! Chicken balls deep invested that is 😉 😂😂😂

[@cherryblossomedits9670]

Your mum is too cute and love her personality, great recipe also! 🤤

[@ZiangsFoodWorkshop]

Thank you so much!

[@nerfherder9021]

stumbled onto this video. instant sub! it looks delicious

[@ZiangsFoodWorkshop]

Thank you 😊

[@GIMJ84]

I just made this and it turned out exactly like the restaurant! The bicarbonate soda and potato starch hack.....whew excellent, I used rump steak and it was perfect and tender. Thank you.

[@ZiangsFoodWorkshop]

You are very welcome! 😊😊😊

[@cookingwithjeabthaistyle8312]

Looks delicious 😋 love your videos, you and your mum are so much fun 😊🙏

[@irvsstella]

Another one added! You guys are costing me a fortune in ingredients, but saving a fortune in deliveries. Tonight I'm having chip...lol

[@ZiangsFoodWorkshop]

😂😂😂 our bad 😊😊😊

[@bazilbrush7559]

So glad I found your channel, I made chicken balls last night with green dragon flour. They were superb guys, thanks so much 👌

[@ZiangsFoodWorkshop]

Wonderful!

[@kalodner666]

Looks fab :)

[@joncollins7730]

Good stuff as always 👍👌

[@neilanthonyhaywardlewis8978]

Will try this dish, particularly interested in how to velvet meat at this point in my research of chinese cookery 😊

[@r4ng3rownz8]

Cool looks good thank you!

[@ZiangsFoodWorkshop]

❤️❤️

[@mikegsmith76]

Great video as always! Noticed you're using the Amoy light and dark soy, I've been keeping an eye out on your web store to pick up a few bottles but you seem to be out of stock. Will you be getting more in?

[@michaelcarey9359]

This answered one of my "Why is it different from here" question I've had for years. Hey, you're link to the facebook up there is off/mispelled, maybe you'll want to fix it, or maybe leave it off/mispelled, and people like me that really want to find it will, anyways. Thanks again!

[@jeanettefuller6354]

Thank you for the great explanations l have learnt a lot from watching you both, hi to your mum🐨🦘🐨🦘😷

[@theguynextdoor4978]

Some chefs also add Egg. The Chinese place I used to do food prep, we always rubbed baking soda on the meat, left it for about 1 hour, rinsed it all off, dried the water off the meat, then added white pepper, msg, Shao xing wine, lightly beaten egg white and potato starch. Then we blanched it in moderately hot oil for about 20-30 seconds before stir frying.

[@ZiangsFoodWorkshop]

Already did a video on that kind of Velveting :)

[@ZiangsFoodWorkshop]

Also doing another high is super old school where they used to use pineapple

[@arihaviv8510]

​@@ZiangsFoodWorkshopyes some use powdered papain which is from papaya or pineapple

[@chriswinter2259]

I do alot of BIR cooking and have recently started watching your videos, purchased your book and some products. BIR cooking frowns on using garling from a jar because of everything else thats in it, what are you thoughts about using garlic and ginger frozen blocks (separately)?

[@ZiangsFoodWorkshop]

As long as the ginger and garlic was frozen uncooked then it’s good, the problem with Jared garlic is that’s is cooked and then held in Jars for months before it’s even got to you and losses lots of flavour, however if it’s easier for you then do what you like, it’s why we use it in some videos as we know people just like the easy option and if that works for them, that’s all that matters :)

[@chriswinter2259]

@@ZiangsFoodWorkshop thanks for that, you also mentioned that you sometimes put ginger into this recipe but didnt this, If I add ginger how much should put in please? Thanks

[@postman2758]

Hey Chin&Choo, (I have a 5kw induction wok cooker-yes over kill) and see you using an induction cooker, what temperatures are you using please. Happy cooking, happy eating 😊

[@ZiangsFoodWorkshop]

Always as hot as it will go

[@edwardgorecki7728]

Lovely ❤

[@ZiangsFoodWorkshop]

Thank you 😊

[@samgarrod4781]

My mate "Im allergic to potato starch" Me "You use bisto though....." 🙄

[@magnumopus3000]

Hey. I just wanted to start by thanking you for the amazing videos. Keep it up. You made some interesting comments about the black bean paste. I’ve been following a recipe where you measure 20g of black beans before soaking and use all of that in a single portion. I reduced the amount to 15g based on your comment that “less is more” but I still get a bitter undertone that permeates the dish (although it’s not as noticeable after the rice is added). I think it’s either that I’m 1) adding too much black beans, 2) adding too much garlic (3 cloves grated using a microplane), or 3) adding too little sugar (1/3 teaspoon). It’s possible that I’m burning the garlic in the black bean paste but I doubt it. Any guesses? I’ll keep experimenting.

[@ZiangsFoodWorkshop]

1st of black bean is more than most takeaways will add

[@feelinwoozy]

I think a great video idea would be spicy chicken spring rolls? Very popular here in Ireland, Not sure about the UK though.

[@darkstarnh]

Are Amoy sauces as good as Legumgee?

[@ZiangsFoodWorkshop]

The 1st extract is very good, if day the same just different

[@BaileyMxX]

If you dont have the blackbeans to make your own paste would using the LKK blackbean jars make an acceptable substitute?

[@ZiangsFoodWorkshop]

Yes :)

[@BaileyMxX]

@@ZiangsFoodWorkshop I can see you have them on your webstore is it the blackbean and garlic that would be similar or the black pepper sauce please? Also don't use the whole jar at once right? Thank you

[@ZiangsFoodWorkshop]

@@BaileyMxX to get the real taste you need to but the beans that we sell, but the black bean and garlic will work :)

[@BaileyMxX]

@@ZiangsFoodWorkshop thank you. I'm just trying to experiment with the jars first.. Now I just need to work out how much of the jar to use? 😂

[@LAUGHINGMAN91]

My locals just shut down and im that desperate im gonna have to learn to make my own now lol :( lucky i already knew the perfect YT channel to learn on!

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@OrriTheFox]

nooo why has this been uploaded i need to get ready for work

[@at7523]

Can you do an episode on Chinese green tea please 🙏

[@nathanhull6827]

does anyone else velvet the beef without using any bicarbonate. I use an egg white, a tablespoon off corn flour and a tablespoon of olive oil. I'm interested to hear from those who have tried various methods and their opinion of which works best especially chin and Chu if u have the to read the comment :)

[@nathanhull6827]

I usually give it one hour to break down the fibres for best results and I also missed the word time at the end of my last comment. Love the content and inspiration.

[@duncanmit5307]

💜👍💜👍

[@samuelgarrod8327]

I had beef in black bean a few weeks ago from a place I'd not used before, the beef was very tough(I suspect they'd done nothing to it)but the Sauce was probably the best I've ever had. Was annoyed but I'll try again and see what happens. Perhaps offer some advice 😉

[@ZiangsFoodWorkshop]

It’s probably because their not putting any alkaline in, some places won’t as they’re food snobs

[@samuelgarrod8327]

@@ZiangsFoodWorkshop It was quite late too and perhaps they'd used all the prepped. The place has a good rep so I'll defo try again.

[@xbeyond_sparkyz9721]

I seen your video about salt and pepper chicken from like 2 years ago lol, you said something about Chinese 5 spice being bad from places like morrisons because the ratio is wrong, i live in the uk, what shops would have good ratio of the Chinese 5 spice lol

[@ZiangsFoodWorkshop]

Our online store that’s where :) www.Chinandchoo.com/shop

[@xbeyond_sparkyz9721]

@@ZiangsFoodWorkshop self advertising heh lol

[@Imthecaptainnow1]

When I order this from my local chinese restaurant it's never thick like yours why would that be and what could I say to them to thinking the black bean sauce like yours?

[@E-A-Z-Y]

Ask them to thicken the sauce with some starch

[@Imthecaptainnow1]

@@E-A-Z-Y ok I will try this thank you

[@ZiangsFoodWorkshop]

It would of been as it went in the container then the pepper will sweat and dilute the mix so becomes watery

[@malyism1]

If you could do A beef and broccoli dish, I would really appreciate it. I've tried numerous recipes, but they're not quite right.

[@ZiangsFoodWorkshop]

Yes it’s on the list of things to film :)

[@10tenofthebesst]

i know what you mean by a beefy beefy taste,if i cook a stew, and i cook it less than desired which is more often than not thats when i get the beefy beefy flavour so i know exactly what you mean, so velveting beef does really work, and its something id never done in chinese cooking, there you learn something new everyday dont you chin and choo

[@liannehamilton6442]

Has anyone ever tried smoked garlic in this repice if what's the difference between the two of the garlic can you's please let me know love you's all see you's all in the next video

[@kenRoberts1984]

I like beef in black bean sauce over ho fun noodles. Make sure it's very saucy and man is it good. A bit of ginger and oyster sauce makes the dish. No carrots man. That's just weird

[@juandenz2008]

Same. Beef and black bean over some thick rice noodles is probably my favourite chinese takeout dish.

[@alanrogers4759]

I love you guys but your site is near unstable. I’ve had to get my items else where, would rather support you though so I hope it’s fixed soon

[@brownbag1465]

i thot lee kum kee soy was your weapon of choice

[@ZiangsFoodWorkshop]

Normally, the Amoy gave up loads of free stuff to test and use, much better then from the 90s, really upped their game, on a par with lkk and pearl river now

[@stephenmcnally8583]

My local place cannot velvet properly. All the beef is spongy and tastes of fish. When they do shredded beef it's like a portion of rehydrated jerky. I'll take a pic one day. It'll be one of the worst you've seen 🤣 good old double dragon

[@ZiangsFoodWorkshop]

thats the bicarb making taste like fish

[@sindromerecords6667]

No oyster sauce?

[@ZiangsFoodWorkshop]

Of course you can add it, most takeaways don’t

[@billybatts294]

msg is the daddy

[@michaelpiotr8674]

Where on earth can you find the recipe you have a million links , people get lost

[@ZiangsFoodWorkshop]

In our cookbook or in the video which is free

[@fantomas1469]

Usually enjoyable vids but...that music!!! Never noticed it before but this time....Unwatchable.

[@ZiangsFoodWorkshop]

It’s on all the videos and the same volume settings as before

[@Diamondphobe]

Have you considered re-uploading this without the constant mistakes in what you are saying. After five minutes I'm sick of you not knowing what you're making or with what ingredients.

[@rsa420]

If you don't like it you don't have too watch. I for one love Chin and Choos vids. Take it you never make mistakes?

[@ZiangsFoodWorkshop]

🥔🥔🥔🥔🥔🥔🥔

[@ZiangsFoodWorkshop]

There talking about slip ups. I potatoes them because I don’t care 😂

[@rsa420]

Agreed they are definitely of the spuddy kind

[@rsa420]

🥔🥔🥔🥔🥔🥔🥔🥔🥔

[@nicholaskearney678]

Msg? No.

[@CountDrunkula]

MSG FTW.

[@counterstrike1110]

ignorant

[@spudarmy2555]

Because it’s healthier than salt and our bodies produce it and need it to keep our brains healthy. It’s a natural substance made from fermented sugar cane, sugar beets or starch and it’s in literally everything you eat like veg and meat ect and all the negativity you hear about it stem from racism 👍🏼

[@YelpBullhorn]

@@CountDrunkula I wondered about msg when I first stumbled across these two nutters sharing their craft with the world. But as Chin told me when I questioned him: msg is the most studied food additive in the world, and any evidence that it is detrimental to our health is mere circumstantial and anecdotal. After that, I did my own research and found nothing damning. It's all bullshit. Chin also claimed that every chinese restaurant and takeaway in the UK use it, even if they state that they don't. So on my next visit to the oriental supermarket I bought a huge tub of it, and now use it regularly. And I must say my Chinese dishes have improved considerably. And the smell of it frying made me think "Aah that's the smell that I could never put my finger on" when reading the paper on the bench in my local takeaway as I listened to the clatter in the back of steel on steel. Think about it, can over a billion Chinese people really be wrong? Surely if it was harmful there wouldn't be over a billion of them! And if you look at the Chinese population they are considerably healthy and tend to live to ripe old ages, even though the vast majority of them live in relative poverty, smoke too much and drink rather a lot. Chin calls msg pixie dust. And who knows? It could well be the elixir of life.

[@ZiangsFoodWorkshop]

So board of seen this, can’t be bothered any more 🥔🥔🥔🥔