S1Ep34-Classic Cantonese Bean Curd Stick & Mushroom Soup 腐竹冬菇湯

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RECIPE BELOW: This is a classic Chinese old school comfort soup that’s practically been served in every Cantonese household. It’s a hearty soup that’s a bit sweet and savory.

Serves 10-12


• 4 qt Chinese chicken stock
• 1 large pkg 14 oz dried bean curd sticks or 2-6 oz pkgs
• 20-24 med dried shitake mushrooms
• 2 dried honey dates
• 2 med carrots, sliced
• Seasoning Salt to taste -Watch video-S1Ep76-https://www.youtube.com/watch?v=_yHWFGgxp7E

**Always adjust the seasonings to your personal taste
**Always wash & rinse vegetables before using

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christine maddy says:

It’s nice 👍but for me I won’t need any strain up mushroom water because I’m worry there would be sand on the mushroom but it’s still okay if I won’t use any strain m, water.. Btw, I love your dog.. Am animal lover so am crazy about it💕

Lia Hoang Ejike says:

I’m so glad for your video! Because of the corona I wanted to buy some food stock.
But I want to but reasonable things. For what I keep rice or potato if there is no meat to buy Protein is still the most important: So I think very hardly and read a lot And find out that BEAN CURD SHEETS would be to winner from all food stuff! It contains 42 g /100g of protein!!! I bought it at home but I don’t have a clue how to cook it! So find your video I’m so glad and grateful. God bless you

dkloo says:

Thank you so much. This was my favorite dish by far growing up.

Anna:.C.: says:

Just…. THANK YOU SOOOOO MUCH!!! I have been looking forever for this ♥

AngieLight02 says:

If I'm using fresh bean curds, do I still have to let it simmer for 2 hours?

mjstecyk says:

I made this and it turned out pretty good, but I used vegetable broth to make this vegan. Note that even though it tastes excellent, there is very little fat in the recipe so I would not consider this a "meal in a bowl" recipe, but it does make a great appetizer. It's also pretty easy to make, you could throw this together early in the day and let it sit on low heat until dinner. Also the recipe makes a HUGE pot of soup, if you are only cooking for 1 or 2 people, you might consider halving or even quartering the recipe.

Connie Fong says:

I remember my mother in law making this soup for us and it was one of my favorites. Now that she's passed, I really miss having it, but your recipe was spot on how I remember it tasting! Thanks for sharing it with us, it's delicious – I added pork bones for additional flavor and protein…love it!

akacjabiala says:

i was looking for easy fuzhu recipe for a while now, thank you so much! i love fuzhu salad, but it's chilly spring here so soup recipe is perfect.

Yohanes Beda says:

Azizah…masaknya mantap

Nephthys3150 says:

do u wash the mushrooms b4 soaking them?

Janna says:

can i use Black dates instead of honey dates

Malekah Roberts says:

What is honey date?

Terry Wong says:

Thank you, I enjoyed that recipe. I vaguely remember that but forgot about carrots and dates as part
of the ingredients.

solacium says:

My mom just gave me a whole bag of bean curd sticks the other day! Do you think you can show us other ways to prepare bean curd sticks? I think we can stir-fry bean curd sticks right? I know they go well with wood ear mushrooms. Yum! I love your channel, thank you for sharing with us all your lovely family recipes! It's a great time to learn how to cook my grandparents cooked for us! <3

James Chan says:

Dear Yu: Thank you for this demonstration. It's good to know that the 腐竹 takes two hours to cook. James

Joanna Aqua says:

I like bean curd and shiitake mushrooms so much. I have to cook this. Thank you for sharing how to make it. Shadow is a sweetheart.

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