Tip:
Highlight text to annotate it
X
Beef Ho Fun
[ed: Sorry, dunno what this says]
Today we are going to teach a great dish, a really popular one,
but is not done well in restaurants, and that's dry-style beef ho fun
This beef is cut from [not sure what cut, I think it could be eye of round]
We gonna slice dat ***, into thin slices
[ed: Not sure what he's saying here.]
Now take a look at this ho fun (rice noodle), don't just buy any ho fun
This ho fun is specifically for stir fries
There's varieties for soups and stir-fries
If you buy soup ho fun and use it to make stir fries, it will break up
This is because soup ho fun absorbs water--- a quick boil and then it's done
These you have to stir fry, they have more texture, a bit more chewiness
For the beef, there are lots of advice out there on how to treat it.
Typically I don't add baking soda to the beef
I tell everyone not to add baking soda to the beef
It screws up the beef and you go to the restaurants and they're screwing up the beef, I'm not gonna eat that
About 1/4 soup spoon of salt
And a 1/4 soup spoon of sugar Give it a lil sweetness
We'll give it some light soy sauce
About a soup spoon's worth
After that we can add 2 soup spoons of water
Actually make it 3 soup spoons, because beef absorbs a lot of water
If you don't add enough water, the beef has a rougher texture.
Stir to combine the flavors
Now we're going to pour it on the beef
We can add a little cooking wine, such as rice wine
Now it's going to absorb water
As you mix it, it will absorb moisture
This is because beef absorbs moisture
In the restaurant, if we add baking soda to it, a pound of beef can absorb 4 cups of water, it's amazing [I'm guessing the measurements]
We won't add that much liquid here, because
if it absorbs too much it will expand, compromising the flavor
See, it's kinda dry, right? * Can't see the water, right? *
OMG L@@K the water is all absorbed!
Now we'll add a little starch slurry Mix it up a bit
Adding the starch water will coat the beef, making the texture smoother. Mix it some more.
Now we add some oil to it
About 2 soup spoons to it
Makes it a bit smoother, so smooooth!
I always tell people
If you don't want stuff to stick to the wok, you gotta make it red hot!
Turn off the heat, and "rinse" it with oil
Put some oil in there
Drain the oil
Now this is called "oil rinsing"
Turn the fire back on, get it hot again
After that, we add some oil
Drain the beef
Toss it in there and "draw the oil" [not sure what is meant by that]
Quickly now
OPA! And it's done!
At this point, the beef is only partly done.
DO NOT cook it till it is all the way done. Doing so will result in a rough texture
See? It's still reddish, and pink juices seeping out
Let's set it aside for now
We reheat the wok till it's super hot Rinse it with oil again
Now we add the ho fun to the wok, slowly now
Let it saute a bit
This will let it get a bit golden on the bottom for a bit of that caramelized flavor
Now see, there is a bit of golden color, drying out a bit
This will make the noodles more flavorful
Check it! It's not sticking at all! Whatever I do, it ain't gonna stick!
Next we'll add 1.5 soup spoons of soy sauce [he's specifying a type, but not sure which one it is]
Next, half a soup spoon of dark soy sauce
Now we take these bean sprouts, and other veges and add them [looks like green onion, red bell pepper, and maybe garlic?]
Crank up the heat!
Now we stir fry it all together
Add the beef
Man that smells good. Dry style ho fun
Thanks for watching! �