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► Facebook Page: 🤍 ► Blog: 🤍 ► Instagram: 🤍 ► Support my recipe book :🤍 Ingredients （材料）: 300g plain flour or pau flour （普通面粉或包粉） 1 tsp instant yeast （即溶干酵母） 60g caster sugar （细砂糖） 1 tsp baking powder （发粉） 1/2 tsp salt （盐） 160ml - 170ml milk （鲜奶） 2 tbsp corn oil / vegetable oil（2汤匙玉米油） 3 Chinese sausages （soaked in hot water for 5 minutes) 3条腊肠，浸泡在热水中5分钟 Seasoning （调味料）： 1 tbsp oil （油） 2 tbsp oyster sauce （蚝油） 40g sugar （砂糖） 1 tbsp Shao Hsing rice wine （绍兴酒） 20ml water （水） 1 tbsp corn flour （玉米粉） 1 tbsp water （水）
Dim Sum Lovers, here is another cooking video recipe for you, that you might like . Easy to make , few ingredients but tasty. Lap Cheong is cantonese pork sausages - dried type.
馅料食材Filling Ingredients: 腊肠 Chinese Sausage 清水 Water 150g 低筋面粉 Low-gluten flour 10g 玉米淀粉 Cornstarch 10g 白糖 Sugar 15g 蚝油 Oyster sauce 15g 老抽 Dark Soy sauce 10g 麻油 Sesame oil 3g 胡椒粉适量 Some Pepper powder 玉米油 Corn oil 10g 洋葱适量 Some Onions 葱头1根 1 Bottom of Scallion 面团食材The dough ingredients ： 低筋面粉 Low-gluten flour 410g 鲜奶（温）Fresh Milk ( warm) 200g 蛋白 Egg white 35g 高活性干酵母 Instant dry yeast 6g 泡打粉 Baking powder 11g 白糖 Sugar 120g 西瓜视频：🤍
Lap Cheong Rolls (Chinese Sausage Buns) 臘腸卷 Lap Cheong Rolls are an authentic and popular Cantonese dim sum widely available in restaurants and street stalls. The texture of the bun is soft and fluffy but not sticky. When filled with a rich, aromatic and flavoursome Chinese sausage, they’re simply irresistible, especially with the elderly. Traditional lap cheong rolls are quite large but they’ve gotten smaller in recent times as people have become more health conscious. Lap cheong rolls are not difficult to make at home; all you need are just a few simple ingredients and by following a straightforward process, you too can make yourself some of these super tasty buns to enjoy. 臘腸卷是一款非常地道的粵式飲茶點心. 包的質感香軟蓬鬆但不粘牙為佳. 加上味道香濃的臘腸, 特別受老人喜愛. 傳統的臘腸卷較大, 但現在大多數人為了更好的健康而減少了肉類和油膩的食物, 因此製作了較為小巧的臘腸卷。製作臘腸卷一點也不難，簡單的材料和步驟但非常美味. Dough ingredients (麵團材料) – makes 10 (做十個): Low gluten flour/Cake flour (低筋麵粉) 300g Instant dried yeast (速融乾酵母) 3g Water (清水) 150g Chinese sausages small (五根小臘腸) 5 Sugar (糖) 20g A small pinch of salt (一小撮鹽) Vegetable or corn oil (植物油或玉米油) 15g Sauce ingredients (醬材料): Oil (油) 1 Tbls (湯匙) Shallot sliced (紅蔥頭切片) about (約) 30g Oyster Sauce (蚝油) 1 tsp (茶匙) Hoisin Sauce (海鮮醬) 2 tsp (茶匙) Dark Soy Sauce (老抽) ½ tsp (茶匙) Sugar (糖) 1.5 tsp (茶匙) Mei Kuei Lu Chiew or cooking wine (玫瑰露酒或任何料酒) 1 Tbls (湯匙) Water (清水) 50ml Cornstarch solution to thicken the sauce (玉米澱粉水勾芡用): Cornstarch (玉米粉) 1 tsp (茶匙) Water (清水) 2 Tbls (湯匙) Note: When preparing sausages, some cover the whole sausage with sauce but I like leaving both ends sauce free so I can grab the ends without touching the sauce. 按: 當處理臘腸時, 有些人都在整根臘腸上塗上醬但我喜歡離兩端不放醬汁, 抓住末端時可避免碰到醬汁. Please give my recipe a try, like, comment, share and subscribe to my channel 請試試我的食譜, 給我一個讚, 留言, 分享並訂閱我的頻道 🤍 🤍 Thank you for watching! 謝謝收看!
Lap Cheong! This sweet Cantonese sausage barely needs an introduction - it's awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly. 0:00 - What Is Lap Cheong? 0:52 - How to tell a Quality Lap Cheong 1:44 - Lap Cheong Recipe 7:03 - "Chinese Sausage"? Written recipe is also over here at /r/CasualChina if you prefer your recipes in Reddit form: 🤍 INGREDIENTS Makes 8 sausages. Feel free to scale up for a bigger batch. * Pork; 350g lean and 150g fat. We used the ham cut (后腿), you can also use a combination of loin (外脊) and fatback (猪油) if that ham cut is hard to find. * Casings: ~30mm dried hog casings (肠衣). Feel free to play around with this too. I believe this is the type we used: 🤍 * Marinade for the Lean: 7.5g salt, 30g sugar, 3g Prague Powder #1, 20g light soy sauce (生抽), 15g Fenjiu (汾酒) -or- Rose Wine (玫瑰露酒). As of the time of writing, Rose Wine is out of stock on Amazon, but you should be able to buy this bottle in most Chinese supermarkets abroad: 🤍 * Water, 75g. Plus sugar for making the candied pork fat. PROCESS 1. Separate the lean and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you're still at 350g/150g after trimming. 2. Make the candied pork fat: blanch the pork fat for ~2 min, rinse and let it drain for a minute or two. Lay in a bowl with alternating layers of pork fat and sugar. Cover, leave in the fridge overnight. 3. Mix the lean with the 'marinade for the lean'. Cover, fridge overnight. 4. Next day, cut out ~6ft of your casing and soak in warm water for 20 minutes. If you're not using dried casings (e.g. if you're using the standard Western salted casings), prepare them according to how said casings should be prepped. 5. Rinse the sugar off the pork fat, drain for a minute or two. Combine the lean with the fat, together with the 75g of water. Mix very well, ~3-5 minutes. 6. Scrunch your casing up the bottom of a funnel, leaving ~2 inches of casing remaining at the end. Tie an overhand knot at the end of the casing. 7. Stuff the filling through the funnel with the wide end of a (Chinese-style) chopstick. Be patient, this will take some time. Once you stuff it with ~2 inches remaining at the end of it, tie another overhand knot to close it up. 8. Using two toothpicks or needles, puncture the sausage every half inch or so down the whole casing. Turn 90 degrees, and repeat. Turn another 90 degrees, repeat. Turn a final 90 degrees, and finish puncturing the sausage. 9. Cut out four ~8 inch sections of baker's twine, tie it in a loop. Separate the sausage into individual Lap Cheongs by laying the loop of twine under the sausage, looping it through the loop, and tightening. 10. Dry the sausage. Give the sausages a quick rinse, pat the, dry and put in the oven at 50C for 24 hours. Then hang in a cool, dry, sunny place for ~3 days. _ And check out our Patreon if you'd like to support the project! 🤍 Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): 🤍
(ENG SUB)如何如何做臘腸卷.蒸臘腸包. 點心 食譜. 簡單的步驟.美味.港式. How to make Steamed Chinese Sausage Rolls.Steamed Chinese Sausage Bao. a Recipe. Easy Step. Chef Michael Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. Won multiple awards. The purpose of establishing this channel is to summarize and show my experience. Dedicated to all food lovers to share. So if you like, please subscribe. I will update every week. Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新
I steam some Chinese sausage in my Instant Pot, then eat in hot dog buns. Chinese style sausages are my favorite sausage, they are salty and sweet. Kam Yen Jan Chinese Style Sausage (affiliates): 🤍 Instant Pot cookers: 🤍 Lap Cheong, Lap Chong, Lap Xuong Chinese sausages are generally available in Asian supermarkets. #shorts #chinesesausage #KamYenJan
Masterchef John Zhang shows you tips on how to make Chinese sausage and pancake at home with step by step instruction. Recipe: 🤍 Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage normally dried in air or smoked over slow burning fire. The sausage is used as an ingredient in many dishes in some parts of southern China. Tips: 1. Like other traditionally made dry sausages, for example Spanish chorizo or Italian salami, Chinese sausages must be dried until they lose about 35% moisture. 2. Chinese sausages can be only air dried in fall or winter when the temperature is under 10~12°C or 50~53°F degree. After drying, you need to transfer them to freezer for longer keeping. Chinese pancake is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Many Chinese restaurants in the world serves this lovely pancake. However, making some at home is a nice experience. #sausage #pancake #chineserecipes Subscribe for more awesome Chinese recipes: 🤍 Looking for Chinese pork recipes? Check out our Chinese pork recipes playlist here : 🤍 More savory stir fry recipes: 🤍 Are you a foodie craving Chinese food? Look no further. Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking. Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
How to Make Lap Cheong Egg Rolls| 鴛鴦如意卷 | Chinese New Year Recipe An easy to make addition to the dinner table. A dish that’s full of flavour, lap cheong - yun cheong - fish paste and eggs combined with their own unique flavour and texture. Served with a simple sauce that makes this dish even more mouth watering good. Thank you! 👍like, subscribe and share ♥ 多謝! 👍like, 訂閱和分享 ♥ This video is NOT sponsored Category: #LapCheong | #新年食品 | #ChineseSausage Visit us at: Website: 🤍 FACEBOOK: 🤍 INSTAGRAM: 🤍 –––––––––––––––––––––––––––––– ▶ Recipe: Ingredients: Filling: ½ lb Fish Paste Lap Cheong 1 sausage Yun Cheong 1 sausage Egg Wrappers: 2 Large Eggs 1 tsp Cornstarch 1 tbsp water ¼ tsp salt Sauce: ¾ cup stock (chicken or vegetable) 1 ½ tsp Cornstarch Dash of sesame oil and ground white pepper ¼ tsp sugar Garnish Spring onion (shredded or chopped) Method: 1. Steam lap cheong and/or yun cheong for 10 minutes in medium / high heat (steam oven, 300°F). Let cool, cut in half and set aside. 2. Mix 1 tsp cornstarch along with1 tbsp of water. Add 2 eggs, 1/4 tsp salt and stir well. Oil pan and pour half portion of egg mixture into medium heat pan. Cook slowly to form egg wrappers sheets. Repeat for the second wrapper. Cut edges to form into squares. 3. Use about half portion of fish paste and spread evenly onto egg sheets. Apply sausages halves (lap cheong), onto each side of the egg sheet then roll inwards. Apply fish past in the middle to help retain rolled form. 4. Place egg rolls onto lightly oiled plate. Steam over high heat for 7 minutes (steam oven, 325°F). Let cool, drained off excess liquid and cut into ¾” or 2cm thick pieces. Sauce: 5. Mix all sauce ingredients together. Bring to a boil in a pot and top with egg rolls to serve. Note: 1. Switch out yun cheong with lap cheong. Yun cheong is not to everyone’s taste and depends on your region’s availability. What is: Lap Cheong is made from pork and pork fat. Taste is strong in sweet and saltiness. Mainly used to accompany rice or buns. Yun Cheong is made from either pork or duck liver. Taste is similar to Lap Cheong with an additional liver flavour. –––––––––––––––––––––––––––––– ▶食譜: 餡: 魚滑 半磅 臘腸 1條 - 蒸熟切開邊 膶腸 1條 - 蒸熟切開邊 蛋皮: 雞蛋2只 生粉1茶匙 水1湯匙 鹽1/4茶匙 茨: 上湯 3/4杯 生粉1 1/2茶匙 蔴油，胡椒粉各少許 糖1/4茶匙 裝飾: 蔥 做法: 1. 在中/高火蒸臘腸和膶腸，蒸10分鐘。蒸汽烤箱，或使用300°F。取出 放涼，切成兩半，放在一邊。 2. 生粉1茶匙，加水1湯匙攪匀，將雞蛋及1/4茶匙鹽加入拂勻，搽少許油在平底鑊中。慢火煎成兩片旦皮，取出切成方形。 3. 將1半魚滑均勻搽在旦皮上，在左右兩邊放入，臘腸及膶腸各半條，兩邊捲成如意形，中間搽上少許魚滑黐實。 4. 放入己搽油𥐙中，用大火隔水蒸7分鐘，取出切成3/4吋長，排放上𥐙。 茨: 5. 煮滾茨料淋上即成。 註: 1. 可以用2圈旗袍代替雲旗袍. –––––––––––––––––––––––––––––– 🎵MUSIC: Walk by ikson: 🤍 Music promoted by Audio Library 🤍 ––––––––––––––––––––––––––––––
Aloha ohana! We have a great recipe for manapua! No more late night 7-11 runs lol, make a batch and freeze it or enjoy it fresh with your family and friends. Use any of your favorite fillings or sausage! #sisters #sistersondago #hawaii #hawaiian #hawaiianeats #hawaiianfood #foodie #ono #onolicious #delicious #lupcheong #sausage #charsiu #bread #steamed Check us out on instagram 🤍Sisters.on.da.go or E-mail us at sistersondago!
Please turn on your closed captions to fully enjoy the video. Food from my first Chinese Lunar New Year feast! Coastal Eastern North Carolina. Please LIKE, SUBSCRIBE, and SHARE! MENU • Beijing Baked Breads for the Baked Lap Cheong Sausage Buns to start • Shrimp and Ginger Soup • Tianjin Bok Choy (Napa Cabbage) with Braised Black Mushrooms • Yellow Croaker (actually tilapia) with Sweet Wine Rice Sauce • Eight-Treasure Rice for dessert. Notes: I had hoped to also make dumplings but did not find the time before the dinner. The braised mushrooms were a bit time consuming and was similar in texture to wakame seaweed, which I'd probably substitute next time. Everything, though, was really good! If you are not familiar with the Chinese Lunar New Year, a few videos that I watched include: China Travel WHAT IS THE CHINESE NEW YEAR?: 🤍 Jasma Fusion Cuisine LUNAR NEW YEAR'S EVE DINNER: 🤍 Dianxi Xiaoge WELCOME THE NEW YEAR WITH THE ANNUAL PIG FEAST: 🤍 Subscribe to my channel so you don't miss any future videos. Blushing Magnolias can also be found on Instagram and Facebook. 🤍 🤍 Recipes in this video can be found in Eileen Yin-Fei Lo’s cookbook, MASTERING THE ART OF CHINESE COOKING. 🤍 Thank you so much for watching my vlog! I cook, garden, and go on adventures with my dog, Eleanor. I also have FIVE cats that will make guest appearances in my videos (plus some stray cats). EAT | GROW | EXPLORE _ As an Amazon Associate, I earn from qualifying purchases when you use the included Amazon links. This means that I may make a small commission when you make a purchase (THANK YOU!). However, this does not affect your cost. _ #homecooked #coastalnc #coastalnorthcarolina #BeijingBakedBread #BakedLapCheongSausageBun #ShrimpandGingerSoup #TianjinBokChoy #BraisedBlackMushrooms #EightTreasureRice #FriedFish #LunarNewYear #lunarnewyear2023 #chineselunarnewyear #eileenyinfeilo #masteringtheartofchinesecooking #lunarnewyearfeast Video shot primarily on a Panasonic Lumix G9, 4K30 & 4K60 at 100 & 150 mb/s, mostly in the CineD color profile. Some video shot on Panasonic Lumix S5, iPhone 12 Pro Max, and even a little iPhone SE 2020. Video edited in Luma Fusion and music from Artlist.
💗 PRINT RECIPE HERE: coming soon 💗 PRODUCTS IN THIS VIDEO: 30 cm Bamboo Steamer: 🤍 💗 Please refer to my website for more cooking tips and explanation: 🤍 💗 If you have tried my recipes, do TAG me on Instagram or send to Facebook Messenger. Definitely love to hear from you! Facebook page: 🤍 Instagram: 🤍 💗#ruyiasianrecipes #steambuns #steamrecipes 💗 Disclaimer: Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. The products in the links serve as a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support. 💗 Music: YouTube Music Library (Aakash Gandhi, Invisible Beauty)
Lop Cheung (Chinese Sausage) Buns are full of flavor! And if made correctly, the sausage are encased in light fluffy bites of sweet dough steamed to perfection. Follow along as I show you how to make this simple and tasty at home. The full recipe that inspired this video, visit 🤍 Feeling inspired? Try some more of my favorite Cantonese dim-sum dishes. Here are a couple of my favorites. Shrimp Toast 🤍 and Pork Shumai 🤍 For more information about the closing of the King Café in 2004 visit, 🤍 This channel is my outlet for recalibrating during ongoing Stay-At-Home precautionary measures. Like a caterpillar wrapped in a chrysalis, growth appears dormant, but soon I will emerge ready to fly. For now, I am focused on tending to my gardens. The brown and green gardens that bring life and medicine. The inner garden where shadows hide. I tend these gardens with care. Thank you for visiting my channel. Please TAP that LIKE button and SUBSCRIBE to receive notices when new videos are uploaded! Supportive and constructive comments are welcome. Anything less will be deleted. Leave any questions you may have in the comments. I will respond as best I can. Protect your health and those you love. We are in this TOGETHER! PROCEED WITH LOVE!
This Cantonese steamed chicken recipe looks simple, but the intense flavour you get from the steaming method is anything but. This Chinese chicken recipe pops with fresh ginger and Chinese lap cheong sausage. Get the written recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
How to cook Chinese pork sausage | AomyWorldTUBE | YUMMY ❤ Please Like & Subscribe & Share for more fun videos !!! More AOMYWORLD Tube videos: 🤍 Instagram Aomy : 🤍 Fanpage Aomy : 🤍 Youtube Aomy : 🤍 Website Aomy : 🤍 Garlic Twist Bread | Soft | Moist | Fluffy | Dessert Ideas | YUMMY ❤ FULL RECIPE: 🤍 Best Sweet Coconut Buns | Soft | Moist | Fluffy | Dessert Ideas | YUMMY ❤ FULL RECIPE: 🤍 Cream Cheese Buns Recipe | Cream Cheese Menu | Dessert | YUMMY ❤ FULL RECIPE: 🤍 Matcha Pastry Cream Recipe | Homemade Matcha Green Tea Cream Filling | YUMMY ❤ FULL RECIPE: 🤍 Japanese Swiss Roll | How to make Swiss Roll | Soft Roll | Cake Rolls | Log Cake | YUMMY ❤ FULL RECIPE: 🤍
Having fun with Claire making Chinese Sausage Buns (Heung Cheong Bao 香腸包) at home! I've tried making these with other kids in a classroom like setting before and it they all had a blast! Highly recommended, fun cooking and baking activity with kids! Just be safe and don't let the kids handle any knives and keep them away from anything hot! Recipe: 150g milk 200g flour 35g sugar 2g salt 25g butter 3g instant yeast 1 eggwash 8 sausages (boiled in advance) Bake for 15-20 minutes at 180C
As seen on Everyday Gourmet.
Get it here 🤍 How to Cook Chinese Sausage? Just like the sausages in other countries, Chinese sausage is high in sodium, but also much sweeter. So when you pan fry the sliced sausage, make sure to keep stirring over high heat so it doesn’t scorch. It’s often used as a flavor component, and not eaten alone. Due to its sweet and intense savory flavor, the Chinese often eat the sausage with steamed rice, stir-fried rice, or vegetables for extra aroma and fragrance. It’s also one of the most common ingredients in Chinese rice dumplings, such as zong zi (粽子), lo mai gai (糯米鸡), or turnip cake (萝卜糕). Here’re some popular recipes that are using Chinese sausage in everyday Chinese cooking. Chinese sausage is pronounced lop cheung or lop cheong in Cantonese. Lop means “preserved” and cheung means “sausage.” Written as 腊肠, it is pronounced là cháng in Mandarin. That said, most Mandarin speaking people refer to Chinese preserved sausages as 香肠 or xiāng cháng or “fragrant sausage”. These thin, reddish, dried sausages look kind of like long, miniature salamis. Look for them hanging from cotton twine in the Chinese grocery or vacuum-packed in the refrigerated section. The southern variety of Chinese sausage have other variations in spelling like “Lap Cheong” or “Lap Chong” (腊肠). are other variations in spelling like lop cheung or lop cheong. However you pronounce it, this stuff is just really good and makes for a great flavoring whether it’s the star of the dish in Hong Kong Clay Pot Rice or an accompaniment in the popular Roasted Chicken with Sticky Rice. Follow Facebook Page 🤍 Follow Facebook group 🤍 Follow pinterest 🤍 Follow Twitter 🤍 #Orchard #Sausages #LapCheong #Uncooked #ChineseSausages #asian #chinese #chinesecooking #奇有腊味 #广式腊肠 #玫瑰露 #asiagrocer4u #usayencooking
🔪 XMAS SALE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 I made a non-spicy Cantonese sausage not so long ago. A lot of you are asking for a spicy version. So, today we are making Sichuan spicy and numbing sausage. 🥢PRINTABLE RECIPE - 🤍 🥢RECIPE/TOOLS - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. INGREDIENTS - 2 kg of pork (25-50% fat ratio) - a handful of hot dried chilies [Amazon Link: 🤍 - 2 tbsp of Sichuan peppercorn [Amazon Link: 🤍 - 1 tsp of cumin seed [Amazon Link: 🤍 - 1 tsp of black peppercorn - 12 pieces of cloves - 1/2 of black cardamon - 1 piece of star anise - a small piece of cinnamon - 1 piece of aged tangerine peel (can be switched with finely diced fresh orange peel) (Product Link - 🤍 - 60 grams (4 tbsp) of salt - 40 grams (2 tbsp +2.5 tsp) of sugar - 40 grams (3 tbsp) of high-level alcohol - Lamp or pork sausage casing[Amazon Link: 🤍 - Some rope to tie the sausage - Sausage stuffer [Product link: 🤍 INSTRUCTION - In a blender, add the following ingredients and blend into fine powder: a handful of dried red chilies, 2 tbsp of Sichuan peppercorn, 1 tsp of cumin seed, 1 tsp of black peppercorn, 12 pieces of cloves, 1/2 of black cardamon, 1 piece of star anise, a small piece of cinnamon, 1 piece of dried orange peel. - Add 60 grams (3 tbsp) of salt and 40 grams (2 tbsp +2.5 tsp) of sugar to the spice powder. Mix and set it aside. - You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together. - Cut all the pork into smaller strips. Then slice it into bite-size. - Add the seasoning to the meat along with 3 tbsp of high-level alcohol. The alcohol content needs to be at least 30%. The higher, the better. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by. Mix this until well combined. Cover it with a plastic film and let it sit in the fridge overnight. - The next day, you can start preparing the casing and the sausage stuffer. Soak the casing in clean water. Take the end and put it on the tube. Make sure you don’t have sharp nails or else you might break the casing by accident. - Stuff the meat in and push it into the casing. Once it reaches the length that you want. Give it a little squeeze and tie it with the rope. This process takes a little patient and time. You just keep doing it until you finish all the meat. - Check all the surfaces. Use a toothpick to poke all the air bubbles - Put all the sausage on a drying rack. Sit in the fridge uncovered for 10 - 15 days. If you see the surface is completely dry, that means your sausage is done. - When I film this video, it was summertime so I have to put it in the fridge. Here is how you can make the sausage in the winter. * Temperature: under 10°C or 50°F * Relative humidity: under 55% * Weather: Sunny, cloudy, windy; * Hang the sausage outdoor and let it air dry for 8-15 days * Important Note: Do not let the sausage get rain on How to Store Sausage regularly: * Put the sausage in a sealable bag. It will last 6 months in the freezer; * If you put the sausage in the fridge, take it out every 10 days. Let it air dry outdoor for a day and put it back into the fridge. In this way, it will last for 3 months. * When air drying the sausage, follow the rules that I showed before. RELATED VIDEO Homemade Chinese Sausage Cantonese Lap Cheong Recipe: 🤍
This is the Thai fried rice recipe I grew up eating. It's a very simple egg fried rice Thai style with Chinese sausage. Don't miss Mama Noi making a cameo at the end of this video! Get the recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
A special thanks to Lee Kum Kee for sponsoring this episode!! Please check out my Patreon page and support the channel if you like what I do: 🤍 Vegan Lap Cheong Sausage (Makes 8 Sausage) Dry: 1 1/4 vital wheat gluten (🤍 2 tablespoons buckwheat flour 1/4 cup garbanzo bean flour 2 tablespoons beet root powder (🤍 1 teaspoon garlic powder 1/2 teaspoon onion powder 3/4 teaspoon salt 1 1/16 teaspoon white pepper 1 teaspoon sugar (optional) Sausage Casings: (🤍 Wet: 1 teaspoon Chinese rose wine 1 tablespoons LKK Double Deluxe Soy Sauce (🤍 1 tablespoon vegetable oil 1 cup + 2 tablespoons water
*For Subtitles, please turn on Closed Captions (CC) and choose your preferred language! In this video, you’ll learn how to make the popular steamed rice noodle rolls with everyday kitchen equipment, no cheesecloth necessary. I’ll show you three ways to serve this delicious dish. These are basic roll, shrimp roll, and mixed filings roll. The dish may look complicated but it’s super easy to make. NB: This is a gluten-free recipe My other Dim Sum video, Siu Mai Dumplings - 🤍 Blanched Chinese Broccoli: 🤍 Ingredients 1 cup (155 g) rice flour 1/2 cup (90 g) tapioca 1/2 tsp salt 3 cups (710 ML) water (or soup stock) Recommended sauces: 1. Sweet bean sauce - mixture of brown bean and Hoisin sauce 2. Diluted soy sauce mixed with sesame oil 3. Hot chili sauce Music: Chinese RPG Track by G.Keese. Used with permission. Equipment I use or similar: Small stainless steel pan for steaming 🤍 Stainless steel steamer 🤍 Iwatani portable butane stove 🤍 Hot dish plate clip or tongs: 🤍 Hot dish gripper / clip 🤍 Storage for video files: Maxone 2 TB USB Mobile Hard Dish: 🤍 Seagate 2 TB Portable External Hard Drive 🤍 Canon VIXIA HF R700 Full HD Camcorder 🤍 Create your own Amazon business account and earn commission: 🤍 Prime 30 day free trial: 🤍 Prime monthly discount ($5,99/mo): 🤍 Disclosure: As an Amazon Associate I may get a small commissions from qualifying purchases made from the affiliate links on this page. You will not be charged any extra fees using these links. I'm not responsible for the products that you might purchase but I do appreciate any purchases that you make, as it will help my channel to continue providing you with quality videos. #Stayhome #gluten_free_recipe #SteamedRiceNoodles #ChineseStreetFood #pandemic_recipe #keepcalm_recipe
Dim sum at Neptune Seafood Restaurant in Burnaby, BC. On our table... 1️⃣ Kawaii egg yolk custard lava bun 2️⃣ Sticky and wild rice with pork, dried shrimp and Chinese sausage wrap 3️⃣ Stir Fried House Special Crispy Noodles 4️⃣ Deep fried Chinese donut wrapped with steamed rice roll 5️⃣ Chicken feet in black bean sauce 6️⃣ Shrimp dumpling 7️⃣ Steamed bean curd roll 8️⃣ Pan fried Shanghainese pork bun 9️⃣ Deep fried taro with pork and dried shrimp 🔟 Baked BBQ pork bun (turtle)
( ) __Chinese sausage buns reminds me of my childhood_ whenever I would visit Hong Kong_ my grandma would always get me Chinese Sausage Buns every morning without fail bec( #FoodRecipe#recipe#indianfood#shorts
Siopao Bola Bola are a delicious and filling treats you'd want to keep on hand! Soft, fluffy, and stuffed with a meaty and flavorful pork meatball filling, salted eggs, and Chinese sausage, these Filipino-style steamed buns are sure to satisfy appetites. This is not sponsored
As seen on Everyday Gourmet.
Lap cheong fried rice
Chinese Sausage Steamed Buns are delicious and easy to make. The flavours of the Chinese sausage and the steamed bun is a yummy combination. Extra tasty when they're steaming hot! SEE OUR CHINESE COOKING ACCESSORY GUIDE: 🤍 For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking. Disclaimer: This description contains affiliate links, so I'll receive a small commission. It's at no cost to you. Thanks for your support. Recipe is below: Chinese Sausage Steamed Buns 5 to 6 Chinese sausages 3 cups premix wheat flour 2 tablespoons sugar 1 tablespoon cooking oil 1/2 cup milk 1/2 cup water wax paper Cut each Chinese sausage into 3 equal pieces. In a large bowl, add premix flour, sugar and oil. Gradually add milk and mix with fork or chopsticks. Add water and continue mixing until well blended. Cover with lid for 15 minutes. (Premix wheat flour already has yeast and rising powder in it) Put 1/4 of the loose flour on a plate to work the dough on. Take a small piece of dough the size of a golf ball or larger. Spread out the dough on the flour. Push the dough from the middle to the outside. Put I piece of Chinese sausage on the middle of the dough. Wrap the dough around the Chinese sausage. Cut 2 inch squares of wax and put on a tray. Put each finished Chinese sausage bun on a square of wax paper. Put water in a pan and cover with a lid. Bring water to a boil. Put tray of buns in the pan. Cover and steam at medium heat for 15 to 20 minutes. When time's up, remove from pan and serve. Makes 15 to 18 steamed buns. Enjoy!
Chinese Sausage cooked over Rice. Classic Cantonese cooking. Chinese Lap cheong Sausage cooked in the rice cooker. Remember to click that Subscribe Button and Like the Video! Thanks! Chinese sausage is a traditional food made with meat that is slightly sweetened and marinated in soy sauce, then encased and dried. To eat you have to cook the sausage and rehydration makes it more tender. I learned this cooking technique from my grandmother, who used to prepare this sausage, or other traditional dried meats, over the cooking rice to take advantage of the steaming process as well as capture all the meaty flavors in the rice. Give it a try!! Great one pot meal. FOLLOW ME: Instagram 🤍 Thank you for your support. Please subscribe if you like my videos and leave comments below. Let me know if there are any recipes from my Instagram account you would like to see on this YouTube channel!! - EatDrinkFoodMe