The Chinese stir fry with Southeast Asian flavors (云南油呛)

[00:00] Throughout Yunnan today you can find a herbaceous 

[00:07] Youqiang tribe, Youqiang marrow, Youqiang shrimp, Youqiang heart, 

[00:14] the city of Jinghong right at the heart of the 

[00:20] what it is, it's a mix of lemongrass, spicy fresh 

[00:28] very traditional Dai way. Then put together 

[00:34] Sichuan peppercorns over some really strong flame. 

[00:40] Dai food or its cousins down in Thailand, you 

[00:46] lean on that much oil. They will stir fry it, but 

[00:53] common than grilling, deep frying, boiling, and 

[01:00] chilies and Sichuan peppercorns in a stir fry. That 

[01:08] cooking level. Now, there have been waves of 

[01:14] and among them, there are such people. Some came 

[01:21] of them end up just becoming die. Then after 49 

[01:28] cash crop plantation industry and over time some 

[01:35] and opening basically from the 80s until today 

[01:42] Jing Hong following the city's development from 

[01:48] day status as the Chinese Honolulu. But this is a 

[01:56] why does it use basically the Thai holy trinity? 

[02:04] Southeast Asian cooking style. Well, we don't 

[02:09] chefs or restaurants who first started to Yo 

[02:15] sits geographically and demographically at 

[02:22] and Southeast Asian cooking systems. So probably 

[02:29] this great cuisines together and yo it's tasty. So 

[02:37] tribe is one of the most classic yoang dishes but 

[02:44] basically yo anything. So, we'll also show you how 

[02:52] shrimp preparation hako. It's really good in a 

[02:59] the zoo flavor. And personally, I do hope some in 

[03:08] I do think it will be a hit. Anyway, now I'll 

[03:14] the process of yo chang. So, right, two core legs 

[03:22] The latter is pretty dead easy on the sourcing 

[03:28] guys were sichron argental, but cayenne, guajillo, 

[03:35] together with one teaspoon of cichron peppercorns. 

[03:41] actually not too bad. We will be finishing our 

[03:47] herb also seen in viet Thai and Mexican cooking. 

[03:53] cilantro. But the important part, the base of 

[03:59] roughly chopped, 10 g of fresh spicy chilies, also 

[04:05] also roughly chopped. Then we've also got 40 g 

[04:12] also the harder, more fibrous tops. This dish is 

[04:19] tops. But if your lemongrass is already topless, 

[04:25] pound those, tossing that dye mix into a mortar 

[04:32] I do think that a food processor might work. 

[04:37] something about like this in the end, which 

[04:43] the last thing before yo changing anything is a 

[04:50] kind of interesting to me in that compared 

[04:55] they seem to swap the fish sauce for soy sauce 

[05:02] apparently do matter for something. So, right, two 

[05:09] shrimp and we've got tripe. The stirfry process 

[05:15] prep those for the tripe, we've got about 300 g 

[05:22] and then quickly quickly blanched in boiling 

[05:28] dump it in some cool water and rinse that well 

[05:33] because tripe does cook in a flash. So then just 

[05:40] Then for the shrimp, I should probably say at 

[05:45] fry is definitely kind of anal. Um, I'm going to 

[05:51] shrimp. This prep is the one Canney style that 

[05:57] delicious shrimp video. The long and short of it 

[06:03] and let it soak with a teaspoon of sodium 

[06:08] about 5 to 10 minutes. Then you take that, rinse 

[06:13] trickle of running water for another 5 or 10, 

[06:19] and then toss it on a towel and wrap everything 

[06:24] dry. Then you take those, about 300 g worth at 

[06:31] back, opening them up like a book, and removing 

[06:36] those, then marinate them with an eighth teaspoon 

[06:41] and shaing wine. mix. Then toss in a gug of 

[06:48] definitely prep your shrimp how you want to prep 

[06:54] ready to fry. So to do so, to a hot walk, swirl in 

[07:01] toss in your Sichuan leg. Fry those until the 

[07:07] Then optionally color that oil with a teaspoon 

[07:12] gochugaru. Once it's stained about 15 seconds or 

[07:19] up your flame to maximum. Fry that all until you 

[07:24] 1 minute. Then go in with your ingredient, tripe 

[07:31] cooked, about 30 seconds. Tripe only needs about 

[07:38] seconds or so. Then heat off cilantro or cilantro 

[07:46] up a yo- ch. So, right. How to enjoy this thing? 

[07:54] organ meat is very classic in a yo chang. Well, 

[08:00] and crannies for the flavors to get into. So if 

[08:07] tofu steak or some kind of deep fried tofu will be 

[08:14] in Yunan, you will sometimes be able to find some 

[08:20] really good. And if you are organizing a meal 

[08:27] a d or a northern Thailand meal which we actually 

[08:33] I do think Yo Chang will be easier to be placed 

[08:42] central Yunan or a satry meal. So, right, as 

[08:49] will have full recipes for both the shrimp and 

[08:55] you for everyone that's supporting us on Patreon. 

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[09:06] I say I'm fine.

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