Simply Ming Favorites: Lobster with Ginger and Scallions
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5:33
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@wahnamhong I hope it's not too late. In chinese cooking, they mainly use light. Dark soy is mainly used with beef for the dark color.
GetDamage 4 months ago
@Jujuman2003 he's being sarcastic. Lighten up will ya?
phong911gt3 7 months ago
Ming needs to stop telling stupid-ass jokes. It's really annoying.
Jujuman2003 8 months ago
Exellent but where are the \nijas?
Dorisequador 1 year ago
Jeez...that is one angry stove. Freakin' dragon! Roars and everything!
uscfritz 1 year ago
I went ahead and try this dish. It came out unbelievable!!!!!!!! Of cause not all of us have a jet flame stove, so cook your lobster a minute or so longer.
LetMeSeeThis99 1 year ago
Thats awesome..I love it..Thanks Ming!
wmanger 1 year ago
@wahnamhong Heres a hint always go with the safe choice: Light haha
Shadow194 1 year ago
this chef without adding the starch to hold the sauce, not a wise move from my opinion.
daveha 1 year ago 2
the chef talks like my dad haha
iono101 1 year ago