Beef LoMein

I’m cooking so much new shit that I can’t even remember when I wanna double back and do it again a week later. Lo mein is amazing and pretty easy to make. Another great channel I found was Souped Up Recipes and this recipe is from there. When you put the meat in baking soad, soy sauce corn starch, cooking wine its called VELVETING. You can do this with any meat, chicken, beef or pork and it will become insanely soft. Also great for meat that is starting to turn and is slimey. The marinade will cover the bad taste and you can save some meat from going in the garbage.

Ingredients

• 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz) (I used 300 g of dried wheat noodles)(2nd time 260 g of dried egg noodle)
• 12 oz of beef
• 1.5 tbsp soy sauce
• 3 tbsp of oyster sauce
• 1.5 tsp of dark soy sauce
• 3 tbsp of peanut oil
• 300 grams (10.6 oz) of beef
• 1/8 tsp of baking soda
• 2 tbsp of cooking wine
• 1/2 tbsp of soy sauce
• 1/2 tbsp of cornstarch
• Black pepper to taste
• 1 medium-size onion, sliced thinly
• 3 pieces of scallion, cut into 2 inches long pieces

Instructions:

• Cut beef into 1/8th pieces and marinade in 1/8 tsp baking soda, 1/2 tb corn starch,1/2 tb soy sauce, 2 tb cooking wine, black pepper. Marinate for 20 mins
• Cook egg noodles in boiled water 2-3 mins (cook noodles while cooking meat so you can put hot noodles into the wok)
• Get wok burning hot, add oil and beef cook halfway through
• Add onions
• Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce
• Turn off heat add noodles, stir

Note: I think the dark soy sauce I thought I had was just regular off brand Chinese regular soy sauce. Makes a bunch of food at least 6 servings.

• I made the noodles early, drained and cooled them. In the video, they cook the noodles as the meat is cooking, drain and mix the noodle sauce with the meat. I ended up cooking the noodles first and cooling which made the sauce part and incorporating the meat a little harder.

(words for searching: tenderize, soften meat)

Cantonese style Scrambled Eggs (黄埔炒蛋)

Original Post here on Reddit. He does a great job of explaining stuff but I need to shave info off for easy mobile access on my phone for cooking.

Ingredients:

• 5 scrambled eggs
• add 1/2 tsp salt
• 1/2 tsp sugar
• slurry 1 tsp cornstarch w/1 tbsp water, optional 1/2 tsp Shaoxing
• 1 tsp toasted sesame oil
• 1/8 tsp white pepper
• 1/8 tsp MSG

High heat. Oil wok, add any onions or meat to fry. Throw in scrambled eggs.

Cook by waiting for bubbles to form on the outside of the eggs and layering the eggs on the side of the wok. Pull the cooked egg up over itself.