Chef Wang shares: "Spicy Stir-fried Beef" & "Stir-fired Huang Hou", amazing flavours loved by Uncle

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2 ай бұрын

如果想支持我或想看更多多幕后周边和我的生活私照的朋友们可以考虑加入”宽油帮“油管会员，点击订阅按钮旁的加入按钮会弹出详情，会员福利如下：
1. 拥有“宽油帮”成长徽章
2. “宽油”社区动态，独家生活私照和生活分享
3. 拥有更多留言被回复的机会
名词解释：
宽油：大量的油，很多的油
滑锅：冷油下锅，滑过锅底，使锅的温度迅速提高，并产生油膜，防止粘锅
明油：成菜之后淋入一点点葱油，来提高菜品的色泽与明亮度，葱油制作链接 • 厨师长教你：“葱油”的制作方法与应用，很有质...
刀口辣椒：干辣椒干花椒炒香炒脆后，手工切碎即为刀口辣椒，香辣麻三位一体，辣度温和，制作链接 • 厨师长教你做正宗 “麻婆豆腐”，高清重置版（...
我是王刚，一个草根厨师长，从15岁做学徒到30岁开始在网上教大家做菜，我感恩每一段经历，感恩这个时代，也真心希望通过我的视频可以帮到大家，让大家走进厨房，爱上厨房。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的KZfaq官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！

Пікірлер: 253

@jonny67443 2 ай бұрын

四伯打噴嚏的時候，我以為蛤蟆功要出來了😂

@user-fm4hq5zb9u 2 ай бұрын

子彈我也擋得住～

@vanship1109 2 ай бұрын

@minharry5251 2 ай бұрын

火云邪神😂

@user-di8ks7iz2r 2 ай бұрын

放肆！

@Kis.my.ass0678 2 ай бұрын

別不敬，否則你可能會像我現在一樣只能剩下腳來打字

@user-qn9gs2jt8b 2 ай бұрын

我家一瓶油可以炒70道菜，剛哥約為兩道😂

@user-dp1el6tx8b 2 ай бұрын

剛子的專長就是『寬油』不知道嗎😂

@user-qn9gs2jt8b 2 ай бұрын

@@user-dp1el6tx8b 我是細油。

@kevintam1010 2 ай бұрын

沒油沒味精就沒師傅

@ghostlightwhisper6802 2 ай бұрын

Hello from the state of Maryland in the USA. It’s always good to see you and Uncle together!

@SeniorChung 2 ай бұрын

四伯：哎唷我的油哦（心疼

@user-ex5cl4cp5x 2 ай бұрын

伯爺的建言很實在。

@matttrimboli 2 ай бұрын

His videos keep getting better. I loved everybody sneezing from the spice. I’ve learned so much about Chinese culture from these guys.

@danailminchev4685 2 ай бұрын

It's so much joy to watch Chef Wang and his uncle. They interract in such a cute way. Keep up the good work and thank you both for the awesome video.

@M-H433 2 ай бұрын

Yes i agree,i look forward to the wide range of meals he prepares.

@ashleylau1016 2 ай бұрын

今次重點就是大量的油，很多的油！就👍

@wolpumba4099 2 ай бұрын

*Abstract* The video is about a chef recreating two dishes he previously enjoyed at "Gong San Late Night." The dishes are "Mei Xin Zi Beef" (stir-fried beef) and stir-fried Huang Hou (pig aorta). The chef emphasizes the importance of high-quality ingredients and demonstrates his cooking process, highlighting key steps and adjustments he makes to the original recipes. He also reflects on the dishes' potential for improvement and their suitability for his own restaurant's menu. *Summary* *Ingredients and Preparation* * *0:08* The chef introduces the two main ingredients: "Mei Xin Zi Beef" and Huang Hou (pig aorta). * *0:39* He showcases other key ingredients like "Tian Jian" Chilli, "Er Huang" ginger, and young ginger, explaining their characteristics and differences. * *1:53* The chef demonstrates how to prepare the beef by removing the fascia and cutting it across the grain. * *3:43* He cleans the pig aorta, removing excess grease. * *4:34* The chef prepares additional ingredients such as ginger, Chinese chives, red pepper, dried chillies, Sichuan peppercorns, Sichuan broad bean paste, and garlic. *Cooking the Beef Stir-fry* * *5:12* The chef begins cooking by greasing the wok and adding a generous amount of oil. * *5:31* He adds the beef and cooks it without marination, using Baijiu to remove moisture. * *6:04* Chillies, including "Tian Jian" chilli and pickled chilli peppers, are added for spiciness. * *6:12* Salt is added to season the beef. * *6:23* The chef incorporates "Er Huang" ginger for additional flavor. * *6:53* He performs a second spice up with more chillies and adds MSG, chicken essence, and sugar for seasoning. * *7:08* Young ginger is added at the end for freshness. * *7:47* The chef notes that the dish takes about 10 minutes to cook. *Cooking the Stir-fried Huang Hou* * *8:15* The chef washes the Huang Hou again with hot water. * *8:38* He heats oil in the wok and stir-fries spices before adding the Huang Hou to prevent it from becoming chewy. * *9:08* Water and Baijiu are added to the wok. * *9:24* Seasoning includes MSG, chicken essence, and sugar. * *9:40* The chef observes that the dish may require slightly more oil. *Tasting and Reflection* * *10:14* The chef and his aunt and uncle taste the dishes and share their feedback. * *10:27* The chef mentions that he reduced the amount of chilli for his aunt and uncle's preference. * *11:46* He concludes that the spiciness level of the beef is suitable, while the Huang Hou may need further refinement. * *12:14* The chef expresses his confidence in perfecting the dishes with more practice. * *12:21* He offers a final note of caution regarding uric acid levels and advises moderation when consuming these dishes. i used gemini 1.5 pro Token count 5,638 / 1,048,576

@Fisumestari 2 ай бұрын

yeah we got subs

@w_randall 2 ай бұрын

How many cost

@ouehz1267 2 ай бұрын

我是中文使用者，AI的总结+YT中文翻译基本靠谱。

@3xarch 2 ай бұрын

ai be crazy

@BE8833 2 ай бұрын

感謝王剛師傅的教學

@tachi0930 2 ай бұрын

幫主真的回歸了

@mon6745 2 ай бұрын

Great video 😊

@ChubbyCharmAsia 2 ай бұрын

🎉恭喜刚哥复出🎉

@Alicia-LiveInCanada 2 ай бұрын

好亲切的川音、乡音

@christophbloch7169 2 ай бұрын

I've been to China before, but if I get the chance again I'll definitely be in the Sichuan area, if only to eat at Chef Wang's!!

@klchu 2 ай бұрын

Their arguments on oil is adorable

@WeiGe-8888 2 ай бұрын

*味道太棒了*

@leehyogo 2 ай бұрын

成品看著就好吃美味しそう！🤤🤤

@akatsukisun4090 2 ай бұрын

小米辣：啊？我不辣？

@Whitepaper-greycat 2 ай бұрын

宽油帮真的宽油帮

@PixelProlo 2 ай бұрын

thank you for sharing this interesting recipe and hello from Germany ✨🎨👨‍🎨🌻✨

@user-gc2np9rj9r 2 ай бұрын

四伯，伯娘是獨特的一番風格，像自己，不是火雲，別想太多

@HJzeng 2 ай бұрын

😂😂😂你是个人才

@user-gl8ps3ik7d 2 ай бұрын

王師傅伯爺你們好👋👍🍀🥂🍾美味😋👍

@silvial1475 2 ай бұрын

四伯爷和伯娘天天有美味吃好幸福

@cherryxu4439 2 ай бұрын

王刚真的好棒！好用心！

@user-jt5tn7vj3r 2 ай бұрын

好牛

@oioiogc 2 ай бұрын

火爆喉😆

@w85214726 2 ай бұрын

很喜歡看王剛跟四伯一起做菜很溫馨

@duhtoolazy6776 2 ай бұрын

Can't wait to travel across the world to eat at his restaurant.

@kyo1345Reborn 2 ай бұрын

I love uncle!

@jiedachen8795 2 ай бұрын

王剛:我油放多了一些 🤣

@kevintam1010 2 ай бұрын

這是經常的操作

@sixuezhang488 2 ай бұрын

第一次听他这么说

@xc4619 2 ай бұрын

啥时候说辣椒放多了一些？

@user-bv3by6eu7v 2 ай бұрын

調料真多~純純的重口味菜~(用油點下飯應該很好配飯

@user-tv7xl3mv8f 2 ай бұрын

5:16大伯的眼神充滿了心痛

@s82345 2 ай бұрын

這發的時間剛好配飯吃

@chen-beixuan 2 ай бұрын

5:26 Unc said bro you trying to summon the U.S. with all that oil 😭😭

@weihu6498 2 ай бұрын

我是龚三夜宵老板，我觉得你这期的收益要跟我分成😂

@Masa-bi6cr 2 ай бұрын

妙啊，全民破墙

@kennethlo4455 2 ай бұрын

😂😂😂

@homewayma4872 2 ай бұрын

你姓魏

@nuo.not1033 2 ай бұрын

不开玩笑，龚三夜宵在本地的评价很低，基本没什么人去吃。

@yogurtisnice2043 2 ай бұрын

你身为餐饮老板黄鳝和蛇你分不清吗😅😅

@lpzhou 2 ай бұрын

自贡菜最好吃的菜系了，跟着自贡菜师傅学做菜做出来都最好吃

@NShao 2 ай бұрын

黄喉在云南版纳，油呛系列，呛心管，呛牛肉，万物可呛😍

@minharry5251 2 ай бұрын

涮火锅最喜欢的就是黄喉

@DejaVuEXP 2 ай бұрын

王刚大厨是帮四伯种牙了吗，赞！

@user-zh1ls5dv6j 2 ай бұрын

好料

@uese 2 ай бұрын

两个菜用一斤多油，四伯看了直摇头

@user-ww1zk3wv8l 2 ай бұрын

油太多了，好可怕喔😱

@kevinhoward7194 2 ай бұрын

Im coming to visit your restaurant

@vincentng5859 2 ай бұрын

辣炒牛肉蛋炒飯聞著就香

@koreanstallion 2 ай бұрын

❤

@inchennnn 29 күн бұрын

我的天这味精的量

@2022spacekw 2 ай бұрын

这个油，放一斤吧，不要放太多了。。。。。绷不住了🤣

@mikesean4343 2 ай бұрын

放了一大勺味精，还要追加一大勺鸡精😂😂😂🤣🤣🤣

@amylin1452 2 ай бұрын

調味太重了

@amylin1452 2 ай бұрын

感覺四伯是試毒（辣）的！哈哈

@yienling 2 ай бұрын

这油量是我半年的用量呀

@msftora3 2 ай бұрын

不错不错，黄喉菜收藏了。谢谢

@froylan51 2 ай бұрын

😛😛😛 👍🏻👍🏻👍🏻👍🏻se mira buenisima pero con mucho 🌶️

@2022spacekw 2 ай бұрын

这一道菜调料我一个广东因可以用半年了

@shulinxia8193 2 ай бұрын

油是真大

@user-xv4zb7ji2k 2 ай бұрын

这辣椒必须霸道

@wensfoodvlog3443 2 ай бұрын

油，味精，鸡精，这个调料的量我可以用一周

@qht2374 2 ай бұрын

我可以半年😂😂

@user-ev7ps3me5u 2 ай бұрын

6:03 好，開始放辣椒少放點哈這辣椒量.. 我家能炒十幾道菜...

@user-xk7xx6sv9t 2 ай бұрын

建議四伯爺開個養豬場！將來可供王師傅電裡用也可以網路賣！品質保證豬肉沒有騷味🎉

@tengzhang5098 2 ай бұрын

养猪现在亏本饲料谷物价格涨太多

@rl4957 2 ай бұрын

四伯爺到了退休享福年紀，王剛跟華農合作的機會比較大

@ycchung7053 2 ай бұрын

今天煮兩個菜用了寬寬油

@bradpitt7790 2 ай бұрын

Мне нравиться китайская кухня, привет с Хабаровска.

@mercyjosh512 2 ай бұрын

嗨呀，巴适！

@xc4619 2 ай бұрын

提个小小的建议哈，以后跟四伯爷说：要不要尝一口？千万别再说要不要尝一坨了🤣

@user-yb8ot3jq1d 2 ай бұрын

黃喉可以切蜈蚣刀

@markwong6805 2 ай бұрын

小米辣中看不中用。。我冷笑一声，果然我们不是一类人🤣

@hanzheyi2569 2 ай бұрын

电影茶馆开头那个数来宝好像就是这种扇形牛骨

@fly1638 2 ай бұрын

5:02 黄喉加料了

@xc4619 2 ай бұрын

片牛肉的时候我感觉一般小伙伴可能会多加一道菜：剔骨凤爪

@NgTomawoo 2 ай бұрын

這兩味都是爆炒，視覺上非常吸引。但想吃！還是去大排檔吧？沒有一級爐火！很容易老了。

@ck18101 2 ай бұрын

今天的油有夠寬🤣🤣

@fishlemon6677 28 күн бұрын

四川人吃辣，真是有名😆

@-qsprey7881 2 ай бұрын

有没有机会让四伯做一次菜。。。

@ipconfiger 2 ай бұрын

宽油警告⚠️

@tt-ew7rx 2 ай бұрын

The idea of having a blood vessel as a specific cut of meat...

@lemon_Tree183 2 ай бұрын

这个油在我家可以炒50道菜

@chenli1732 2 ай бұрын

师傅，这在我们江西老表就算微微辣

@ToyKissKen 2 ай бұрын

一次放了我家半年的味精

@user-wt4mw1lq5f 2 ай бұрын

火云邪神！天下武功唯快不破🎉

@zhiracs 2 ай бұрын

TIL what we call "marbling" in English is called "snowflakes" in Chinese

@yli5531 2 ай бұрын

开饭店的话，定价没必要太低。很多人时间比金钱更宝贵。价格高一点点，队伍短一点点，也不是坏事。

@aaaci6963 2 ай бұрын

王老师你们那儿已经夏天了？都穿短袖了。

@hxiaoga 2 ай бұрын

试着做个低油版的。两个菜油太多了。

@LD-rc9cp 2 ай бұрын

他烧菜哪有少油的😂……

@gouermazicj 2 ай бұрын

首席？

@VicentRui 2 ай бұрын

鲜椒兔也是这个做法得嘛

@angelayang2887 2 ай бұрын

12:09

@danye2201 2 ай бұрын

我也各得油多煮長了一点有点辣口了

@zevfeistory 2 ай бұрын

uncle complain too much about the oil hahahaha

@jasonume 2 ай бұрын

小米辣：啊？我不中用？

@fringsweiss 2 ай бұрын

扇子骨过去真拿来当扇子么，是不是重了点

@freyahallifax7976 2 ай бұрын

可能是铁扇公主的扇子

@dziubek4 2 ай бұрын

pieknie! Pewnie super smakuje! Pozdrowienia z Polski!

@user-xg8zr1mp9m 2 ай бұрын

四伯的左鎖骨凸凸的，王師傅要不要帶四伯去醫院檢查檢查！？

@boyob7884 2 ай бұрын

這一盆的辣椒比我一整年吃的辣椒還多

@guguigugu 2 ай бұрын

300g generous portion

@user-ls8ye4kb3t 2 ай бұрын

我不喜歡吃辣椒....看這麼多吃下去感覺會升天....."菊花晚上一定會高潮"... (每次看你料理都加超多辣椒而感到害怕的人)

@yuta7268 2 ай бұрын

日本語の字幕がほしい。

@ulimit 2 ай бұрын

油浸的菜少吃，

@stevelee1214 2 ай бұрын

吃油还是吃肉啊。。。我的天！

@user-qu2ti6ls1i 2 ай бұрын

我终于知道四川为什么是食道癌高发地了

@user-vk4gs9qy8t 2 ай бұрын

請問有沒有大陸的朋友可以跟台灣人解釋一下什麼是二黃薑呢

@takagi_san_forever 2 ай бұрын

好像是介於嫩薑跟老薑之間的東西

@s82345 2 ай бұрын

一黃薑的弟弟三黃薑的哥哥

@chiz915 2 ай бұрын

台灣叫粉薑對岸叫二黃薑一般傳統菜市場就有

@diegochen4041 2 ай бұрын

就没有冒过分支的，最嫩的是仔姜，冒过一次分支的就是二黄

@sampoo131 2 ай бұрын

我也扇子扇

@user-zf3wb8cu2y 2 ай бұрын

希望王師傅能看到我的留言沒有味素和雞精的時代廚師是怎樣烹調出美味的食物？我看別國的廚師料理食物都沒放味素和雞精為什麼只有中式料理需要放這兩種對身體不健康的加工品？而且還越放越多的趨勢😢

@sawd8787 2 ай бұрын

其實一句概括的話，就是成本問題，你可以看看廣東以南到香港，他們調味都是以高湯吊湯為主（成本很高的），鹽巴糖這些。其實你只要知道雞精味精成分是什麼，就知道健康不健康其實在于量的多少。

@user-pu6kf2kz3c 2 ай бұрын

王刚这里方言说中午的发音和山西吕梁的一些地方一样，另外鞋的发音也一样