Have you ever tried replicating Chinese food at home?

I think resteraunts buy bulk from warehouses. You can find instructions on YouTube on making Chinese food.

My friend’s father is a professional chef (graduated from the Culinary Institute in Hyde Park) and he could make chow mein just like you get in a Chinese restaurant. It’s amazing.

I make egg rolls at home, but mine don’t taste the same as the restaurants because I don’t deep fry them. I like mine better. I buy the wrappers, roll up shredded cabbage, shredded carrots, and chicken or pork. Then I fry them in just enough oil so the wrapper cooks well.

I make fried rice with leftover rice.

I make rice noodle dishes too.

None of it tastes just like the restaurants though.

I think you can make it like the restaurants if you want to. Get the ingredients and watch some YouTube.

I’ve done a lotta bad stuff with Chinese food at home but I deny ever trying to replicate it.

If you can’t get MSG ask for HVP (hydrolised vegetable protein), you know you want to.

The recently increased price is probably a trumptariff nothing to get eggfuyungian about.

I’ve done some recipes that remind me that takeout food is not very good. Too thick and sticky. Too much salt. Sometimes too sweet.

Googling a little, I see here is one I would like to try:
PBS Parents – Orange Chicken and Vegetable Stir-Fry

The very first time I tried general’s chicken it was homemade. Oh man do I wish I would have gotten his recipe! It was just the right blend to be spicy but not hot.

My Ex and I went through a Chinese cooking phase. We had a great cook book called “The Key to Chinese Cooking.” Once you have the ingredients and learn some techniques it is not that hard. I was amazed to learn that the secret to hot and sour soup was vinegar and black pepper at the end. It tasted every bit as good as the restaurant.

My mother took a Chinese cooking course back in the ‘70s, and taught me to make egg rolls and some stir-fries. I learned fried rice from cookbooks. Dumplings aren’t hard, just time consuming.

Most Chinese dishes are relatively easy to make. The labor is in the prep work, chopping and slicing ingredients. The actual cooking in a wok is pretty quick.

The tough part about replicating a take out place is most people don’t have four or five woks and a gas range large enough to handle them. That makes it hard to get a whole meal ready at the same time.