How to Make Chinese Brown Sauce, Base Sauce, Mother Sauce.

Please come back!! I miss your videos.

We miss you, Raymond. Amazing recipes.

My wife and I have arguments about sauce. She likes it with so much corn starch it becomes a paste. I like it thinner.

Yeah I'll just pop over to the local grocery store and grab a bottle of "mushroom flavored dark soy sauce"....shouldn't be a problem...

Instead of cooking/white wine what alternative ingredient can be used? 😥🤔

Great sauce, thanks so much for sharing! ❤ -Mary

Thanks so much for this recipe. I have used it several times to make chicken with broccoli. It was delicious!

Yummmmmmm

Yummy my tummy :)

Yummy

This stores in the fridge for a LOT longer than a week! MONTHS!

Thank you so much teaching me to cook excellent 🙏🥰

I don't have the mushroom soy sauce

Thank you!

What kind of wine did you used?

May i know what can i cook with this sauce, tq

I'm an American geologist. You can just use metric in your videos. It should be the system we use anyway

Good channel! Thanks !

thank you.

add shrimp shell oil (head, tails, etc,) to it for extra flavoring...makes a tasty seafood flavor

Nice, I need to make this

not the sauce I meant to make but it turned out amazing!

Can you use hot water instead of stock?
Or just adding chicken bouillon to the sauce before pouring in hot water?

That is how I make mine HOWEVER I LOVE LOVE LOVE to keep the garlic..ginger and green onions..it elevates it..also to thicken up I add a little cornstarch and if I want it spicy I add hot chili oil...yumm

mmmmmm......good.....

Superb thanks

If its thin add corn flour starch. 🤗

i tries making this brown souse but I forgot to add the stock, soy souse, sugar, wine, oyster souse, hoisin souse, dark soy souse, sesame oil, green onyoin root, ginger and garlic. it was soooooooooo tasty :P

Thank u

How do you use it for cooking?

MAAAAAAAAN!!!!!!!! ...............THE DEFENSE RESTS!

I cook the sauce so that all the garlic etc have thoroughly left their flavour. Then sieve

Consumption of large quantities.

I am Pi La and I have been using your brown sauce sincd 4 years and I absolutly love it ;) Thank you so much!

Is it necessary to strain??

சூப்பர் நண்பா உங்கள் வீடியோ சூப்பர் உங்கள் கருத்துக்கள் சூப்பர் நண்பா 👍🏽👍🏽👍🏽👍🏽👍🏽❤️ என்றும் உங்கள் அண்பு எங்களுக்கு ஒரு சேவையாக இருக்கிறது என்றும் நிங்கள் தோட்டக்காரன் சமையல் சேனல் நிங்கள் பாருங்கள் என்றும் வாழ்க வளமுடன் நன்றி நண்பரே 👍🏽👍🏽👍🏽👍🏽🙏🙏🙏🙏

Can i stir-fry rice with this sauce

Need you back in my life……people think I really can cook. Lol.

Thanks.

Thanks a BUNCH!
This sauce makes the perfect Mongolian beef sauce! I separate it into 1/2 cup portions and freeze it.
The salt keeps it from freezing solid, but good enough to get a couple months out of each 'double' batch!

A classic that fed our family many enjoyable meals. Thank you so much.

Thanks for sharing

Is this the same sauce used in shrimp broccoli with white rice? It usally look more thick than that. Great Video in either case.

COME BACK THIS IS AN AMAZING CHANNEL

Can I don't use wine because I don't drink alcohol?

Looks great, what can I use instead of wine to make it without alcohol? Would it work if I use vinegar? Thanks

Kung foo

Does it have to be mushroom flavored dark soy ?

Can I substitute wine with some other ingredient?

Can I skip adding wine ?