Chef Wang teaches you: “Soy Sauce Fried Rice”, unedited woking 酱油炒饭【Cooking ASMR】
下面开始酱油炒饭的技术总结:
There is the technical summary of the Soy Sauce Fried Rice:
第一,隔夜的米饭最好加入少许盐保鲜
First, best use overnight cooked rice, add some salt to preserve the freshness
第二,萝卜干是炒饭的百搭配料,任何形式下都可以加入
Second, preseved radish is salty, also give a crunchy texture, you can add other salty savoury ingredients instead
第三,只需加入酱油调味,用锅内的温度来炒出酱香味
Third, soy sauce is the only main seasoning, make sure stir fry the saucy fragrant out
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
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Translated and rerecorded by Voiceman Jay
Cucur Udang (Shrimp Fritters)
Try these scrumptious fried Shrimp Fritters with my easy peanut sauce recipe that I have posted earlier.
Shrimp Fritters (Cucur Udang)
Ingredients
250 grams All-Purpose Flour, sifted
1/2 tsp Baking Powder
¾ tsp Ground Turmeric
1 tsp Sea Salt
300 ml Water
100 grams Chinese Chives, trimmed and cut into 4 cm (1 1/2 inch) length
100 grams Bean Sprouts, rinsed & drained
200 grams Peeled shrimps, coarsely chopped
Oil for frying
For accompaniments:
Peanut Sauce
1 small Jicama, julienned
1 Cucumber, julienned
Peanut sauce recipe:
For printable recipe: or at
Chinese Chilli Beef Stir Fry Recipe
INGREDIENTS;
450g Sirloin steak/medallion
1 tbsp low sodium light soy sauce
1tbsp Shaosing rice wine
1 tsp Chinese five-spice powder
1 dash freshly ground black pepper
2 tbsp groundnut oil
1 garlic clove, finely chopped
1 inch piece fresh root ginger, slice into julien
100g Green beans trimmed and cut in half on an angle
1 large red pepper
2 medium, red chilli seeded and sliced
Chicken stock - 1-2 tablespoon hot
1 tbsp Dark soy sauce
1 tspCornflour
METHOD;
Slice the beef into thin slivers and mix with the soy sauce, rice wine, five-spice powder and black pepper. Leave on one side to marinate for about 30 minutes.
Heat a wok over a high heat, and when hot, add the oil, add the ginger and garlic and stir-fry for about 30 seconds before adding the beef and its marinade and cooking for another minute.
Add the vegetables and chilli to the wok, and fry briskly for a further minute.
Pour in a table spoon or two hot chicken stock and add a teaspoon of grated palm sugar.
Mix the cornflour with the water and pour into the wok, while still on the heat. Stir until thickened, season to taste, and serve straight away with steamed jasmine rice.
A Chili Hot Dog with a Slow Cooker Twist
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Amazing Steamed Cod With Charred Sweetcorn & Chilli
Colourful, quick and tasty; this Steamed Cod with Charred Sweetcorn and Chilli recipe is #sponsored by our friends at Neff. Equally as good to know for a speedy weeknight meal as a dinner party dish without the fuss - it's an easy fish recipe to master that promises fresh and healthy ingredients, alongside classic Asian flavours. #NEFFpassion
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The Best Fried Rice You'll Ever Make (Restaurant-Quality) | Epicurious 101
Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Are you telling me a shrimp fried this rice?
0:27 Chapter One - Drying Out The Rice
2:08 Chapter Two - Prepping The Ingredients
3:11 Chapter Three - Cooking
7:56 Taste!
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