As a Chinese IMO WangGang’s video is actually for those in dinning business, because in his videos the wok and the stove he use are “commercial” which provides more heat and requires more oil to cook such large portion. If you wanna cook in home, you don’t have to follow those steps strictly.
@@normaleverydayman7004 it's post production filtering. notice the slight tint of the surrounding surfaces compared to frames with the chicken present and not present.
From the looks of it with the yellow fat, it's free range chicken. Free range meat usually has yellow fat. Yellow fat comes from chlorophyll but the radioactive looking brown meat I cannot explain.
Asian here, and trust me, just use frozen peas. Fresh peas are hard to find. What you got are sugar snap peas that are meant to be eaten with the pod. Also commercial jet stoves and woks are impossible to replicate at home. No home stove has that kind of BTU to simulate it. I think you did a great job regardless.
I have to somewhat disagree with the stove... Quite a few newer stoves (like one I own) have different size burners. I use the quick boil burner which is 2-3x as strong as a typical burner, and gets close to the jet stove BTU wise.
@@waytostoned Chinese kitchens typically use like 100k-150k btu stoves; I think the high end of most home stoves is like 20k so even at 3x that it's nowhere near the output restaurant wok burners have
Making a larger amount of smaller batches solves this for the most part. If you do happen to overcrowd the pan toss less and you can maybe salvage it. Usually when making a stir fry I'd try to first stir fry each ingredient in batches, only using dry seasoning, toss all but the last one in a bowl, then start frying the last ingredient and add a proportionate amount of the mix I set aside and add whatever sauces I'm using. Doing so I can avoid residue on the wok from the sauce, so I don't need to wash it too much between batches. It can be a bit of the pain just due to the sheer amount of steps, but it scales well, so larger amounts of food don't take that long compared to how long they last. I cook for 5 normally, so it doesn't last too long, but if you're on your own you could probably make enough stir fry to last a week in under two hours.
True. It’s really hard to get that temperature even with Asia home stove. You need a business kitchen to get the super high temperature so the ingredients an the rice to be not moist
actually not😂Because eggs need to be fertilized to become chicks, and the rearing hens that provide the eggs never come into contact with the roosters. Only the breeding parts are exposed and will hatch into chicks
The key to removing caking is to remove moisture. I forgot where I saw a trick. You can absorb the residual moisture by sprinkling a small amount of potato starch into the re-cooled rice and mixing it evenly. This can separate all the rice grains before heating.
Hi, just want you know that even Wanggang himself failed several times on the egg floss part. It’s a smart move to use a teapot to do the hard work. Nice video!
So proud of you for not settling for whatever ingredients come close! So proud can’t believe you bought something nice to help you make cooking better. It made a huge difference because the pan you cooked eggs in the first time was too small for the quantity of eggs you were trying to cook. Proper tools make cooking more effective (they increase your chance of success. Congratulations on 100k 🎉
I'm impressed that you made this dish very well on your second attempt. Chef Wang Gang's recipes tend to be pretty complex especially regional dishes like this and making egg floss is definitely not a common thing for homecooks to prepare. I'd definitely want to see you try his other recipes like his famous squirrel fish. c:
@@housemana Not sure if you just can't read or are refuting the claim of egg floss being common to make at home to someone who has lived in China. Though you can definitely up me by having lived in the region where the dish originated if the latter is the case.
The production value keeps on climbing! It's wild to see how fast you're growing. You'll be wasting wagyu in dumb experiments like other big TH-cam chefs in no time if you keep this up.
I'm so glad I found this channel 😂 Your monotone voice balances out with all the passion and excitement you have for your dishes. even if you're being a little passive about it, you put a good amount of time and effort into what you do and it's really cool to see 😄
Man, your cooking skill is very good. First of all, the cutting technique is great, especially cutting those mushroom. Second your knife, is very sharp, i can tell you this guy really loves cooking bye the way he cooked this fried rice. Good cook ❤
I have never watched cooking content before so I was very intrigued when TH-cam recommended this channel, turns out I binge watched everything you have posted so far and I have been waiting 6 days for this gem, ngl I am not here for the food nor the recipes but I absolutely love your humor and I am commenting for the algorithm! Keep it up
You need to have high fire heat for the eggs and a wide surface area of oil hence the use of a wok such as to prevent the egg from clumping together. You could also pour the egg into the wok through a sieve method to achieve a much finer egg floss result.
I am very impressed by the effort put like having all the ingredients and going to the store for new groceries and a wok! Wow good video nice story fry
I think the key to getting that flossy egg is having a wide wok to stir the eggs resulting it to the floss like appearance. For the clumped up rice, I suggest unclumping them with your hands prior to cooking. You do this by getting your clumped up rice and then pressing them with your hands. I
Pressing clumped rice just results them in getting mushed. Toss them in the hot wok or pan first then season with a little bit of soy sauce and perform slicing motions with a flat spatula to gradually separate the stuck rice grains. The liquid from the soy sauce (or water) will help lubricate the rice grains so they won't remain stuck to one another.
As a Chinese old fan of Wang Gang, an amateur culinary hobbyist, I am so happy that you enjoy his video and the charm of Chinese cooking. You did a very good job. Here is something that might be interesting for you. In the Chinese community, we call his cooking stove a "Jet engine" or "Planetary engine", and his finger "iron finger". His hardware can only be found in restaurants. It is near impossible to completely follow his recipe at home. He can finish one dish in 2 minutes while we cannot. Meanwhile, your fire is too soft. I am not sure whether you use the maximum firepower of the cooking stove. Strong fire brings Maillard reaction that can make foods more delicious. The boiling point of water is 100°, while the smoke point of oil should be about 170°. Adding more oil and keeping the temperature between 100°-170° in the stir-frying process may enhance the flavour and the texture.
Great job team. Also, a plastic bowl scraper is a very useful tool to have on hand when prepping anything. Especially dishes requiring a fair amount of knife-work like this one, and everything baking related.
其实你可以尝试把米饭放到保鲜袋里后放入冰箱冷藏。当你要去炒房的时候，拿出米饭，此时米饭比较硬并且结成一块。这时你只需要用手指隔着保鲜袋把它们捏碎分散就能够很容易地分散它们。这时候你再去炒饭就不要炒的时候再把它们分散开。Actually, you can try putting the rice in a plastic bag and then refrigerate it. When you are ready to fry the rice, take it out. By that time, the rice will be hard and clumped together. You can then easily break it apart by squeezing it through the plastic bag with your fingers. This way, when you fry the rice, you won’t have to break it apart while cooking.
Chinese here, I'm glad you're making Yangzhou fried rice. And here I'll tell you why the rice is not very grainy, because when you cook the rice, you add too much water, and then the rice is very watery and sticky. In addition, the rice is covered with plastic wrap, which prevents the water from evaporating. And then peas, and we're not using those flat snow peas, just regular peas. Third, the Chinese family stove fire is very large, these dishes are to be fried with a large fire. If you eat in a restaurant, then these chefs' cooktops are added with blowers, and the fire is larger than the home cooktop
You should definitely use a carbon steel Wok. You don't have to actively season it, just every time you cook with it let it get really hot (wisps of smoke coming off of it) and then add oil and swirl it around, and it's basically instant nonstick because the oil polymerizes instantly. When you're done just wash the inside of it aggressively with soap, you actually want to get the polymer coating off after cooking. Then you don't have to worry about scraping the wok like you do with nonstick, it's incredibly easy to clean, nothing sticks to it, it's very durable, honestly the best single pan you could ever have in a kitchen. And they're cheap as fuck at Asian markets.
dude you are amazing being an Asian, cooking all kinds of egg fried rice myself for decades and I'm not sure I can make it better but note that you should not touch the hot oil with your fingers. Not everyone can be chef Wang xD
I just absolutely love how he peppers these videos with some subtle bona fide chef moves, and then goes back to being the bumbling cook. It's brilliant! 😂 Chef Canoe, you da man lmao And I made me a ligma fork today 😊 🎉
For everyone that doesn't want to get beaten by his/her mother put the egg mixture into a container and poke a tiny hole so you lightly squeeze the stuff instead of pouring. Works with a bag, carton etc. and you don't have to clean the kettle or gEt G00d at pouring
You actually showed us what happened, all the mistakes because that's what we go through. Oh i am so glad i found this channel finally some truth some reality
Asian here...I actually separate my cold rice with a wooden spatula before I start cooking it in the pan. It's easier and guarantee no rice clumps. Also, I was nervous about the oil boiling over. I'm glad that's fixed. Nice new wok!
chef Wang actually is self-taught chef. He started learning from a real cooking master of Lu cuisine. The master said in the first class video that chef Wang held knife wrong.....
With your 2.0 version. The eggs still need a bit more development since it clumps together (Probably making the egg in smaller batches would help resolve that issue).
I just found your channel 2 days ago and am binging all of your videos. The monotone voice that sounds like you've seen the world burn countless times, the Human Lizard who keeps saying "good job team", the overly enthusiastic guy who just got a mani-pedi and keeps saying "YEYAH!!", the way you leave little hope for those who think you joke when you say you eat mold. 10/10 would recommend a doctor.
Another thing I think you can improve is to fry each ingredients in different batches, preheating the wok each time, and combining it together at the end. That way there is less crowding of the wok so the heat can char the ingredients better
Awe, just a month ago you had 100,000 subscribers and today you have 266,000 that's amazing! TH-cam suggested your videos to me 9 days ago, I've already watched 21 of your videos 😂. Safe to say I love your stuff, I've subscribed and keep it up the good work!
For the eggs, notice how chef Wang Gang didn't cross his ladle with the egg stream. I think crossing the egg stream and disrupting the flow makes it clump up as there are a lot of egg stuck on the ladle which would then fall, making things clump.
Good job The next step is to learn how to control the frequency of stir-frying and the timing of adding ingredients. Uncle Wang said that if the temperature is not high enough, it is not stir-frying but boiling. Try to control the temperature of the wok at 170-200 ℃(340-400℉), which is the temperature of the Maillard reaction. Then cook the food at this temperature but don't make it burn or overcooked. If you can do it, you will be better than 95% of Chinese people in cooking.
The thing is with home stove burner and a flat bottom nonstick pan you really have to modify the cooking process, since Wang is using a iron work over a restaurant stove. I think you probably should separate this amount of ingredients into 2 separate batches, get the oil smoking a bit before adding the first aromatics, and switch to a long grain rice since the short grain one is much starchier and holds more moisture (easier to clump up).
@@Hillwood365just burn it first until its blackened, dont use a really big fire tho, youre trying to get the coating of the wok out, put oil, and fry garlic, galangal, or any aromatic shi till it crumbles while... I dont know the word, swril? Anyway, you do that while moving your hands, trying to get that aromatic oils on every surface. After that just burn the inside of the wok to seal that oils.
The rice clumps up more cause it's in the refrigerator, regularly people would use a yesterday rice which a rice that's been sitting on the turned off rice cooker since yesterday, there'll be no more added moisture to help the rice to clumps up more, it'll be easier to break and seperate with the oil.
Wow, you had 100K subscribers just a year ago?? Holy shit this channel has seen some amazing growth. Good on you, I've watched hours of your stuff since I came across this channel a few weeks ago, keep up the good work mister Canoe.
he actually went shopping and didnt substitute... he's evolving
I’m afraid of uncle roger 😓
@@FutureCanoe you bought a whole wok I'm so proud of you please never buy anything ever again!
@@FutureCanoe Lmfao that's funny af
@@FutureCanoe don't worry. You'll be having your Uncle status in no time
@@FutureCanoeof course.
As a Chinese IMO WangGang’s video is actually for those in dinning business, because in his videos the wok and the stove he use are “commercial” which provides more heat and requires more oil to cook such large portion. If you wanna cook in home, you don’t have to follow those steps strictly.
没毛病，我就爱吃煎蛋的
他这不是蛋炒饭 明明是炒了一份有米饭的菜😂😂
This choade thinks you just ignore the instruction of laoshi Wang Gang. Do not ignore the instruction as given by laoshi.
@@Tofu_PilotYet the dish still turned out amazing. What's your point? That no one should ever experiment with food?
Indeed. His videos are somewhat as if he's talking to his apprentices, very technical.
Even when the chicken is fresh it immediately gets radioactive as soon as it enters his house
He must be living near Chernobyl for cheaper place
His house built to decompose chicken
Like wtf, it's always look weird
@@normaleverydayman7004 it's post production filtering. notice the slight tint of the surrounding surfaces compared to frames with the chicken present and not present.
From the looks of it with the yellow fat, it's free range chicken. Free range meat usually has yellow fat. Yellow fat comes from chlorophyll but the radioactive looking brown meat I cannot explain.
🤔
your telling me an egg fried this rice?
no its yangzhou its very diffrent
No, a Chinese fried this rice. And yet he cannot unclump rice. Haiyaa!
You’re telling me a shrimp fried this rice?
Asian here, and trust me, just use frozen peas. Fresh peas are hard to find. What you got are sugar snap peas that are meant to be eaten with the pod. Also commercial jet stoves and woks are impossible to replicate at home. No home stove has that kind of BTU to simulate it. I think you did a great job regardless.
I have to somewhat disagree with the stove... Quite a few newer stoves (like one I own) have different size burners. I use the quick boil burner which is 2-3x as strong as a typical burner, and gets close to the jet stove BTU wise.
@@waytostoned Chinese kitchens typically use like 100k-150k btu stoves; I think the high end of most home stoves is like 20k so even at 3x that it's nowhere near the output restaurant wok burners have
Making a larger amount of smaller batches solves this for the most part. If you do happen to overcrowd the pan toss less and you can maybe salvage it.
Usually when making a stir fry I'd try to first stir fry each ingredient in batches, only using dry seasoning, toss all but the last one in a bowl, then start frying the last ingredient and add a proportionate amount of the mix I set aside and add whatever sauces I'm using. Doing so I can avoid residue on the wok from the sauce, so I don't need to wash it too much between batches.
It can be a bit of the pain just due to the sheer amount of steps, but it scales well, so larger amounts of food don't take that long compared to how long they last.
I cook for 5 normally, so it doesn't last too long, but if you're on your own you could probably make enough stir fry to last a week in under two hours.
True. It’s really hard to get that temperature even with Asia home stove. You need a business kitchen to get the super high temperature so the ingredients an the rice to be not moist
@@三代-m6g I usually freeze the rice for a day with the bag open to let it dry out nicely. Also cook it with half the usual water.
“Who knew eggs had the potential to be like chickens” that had me on the floor.
actually not😂Because eggs need to be fertilized to become chicks, and the rearing hens that provide the eggs never come into contact with the roosters. Only the breeding parts are exposed and will hatch into chicks
Mr.canoee not only made a redemption arc for egg fried rice, But also got noticed by gordon. I say its a win for our NPC
Did gordon react to one of his videos? Where can I find that?
He did where??
Tikrok to the beef wellington
@@Noelle0113
th-cam.com/users/shortsmH9lOXR2HnY
The key to removing caking is to remove moisture. I forgot where I saw a trick. You can absorb the residual moisture by sprinkling a small amount of potato starch into the re-cooled rice and mixing it evenly. This can separate all the rice grains before heating.
Hi, just want you know that even Wanggang himself failed several times on the egg floss part. It’s a smart move to use a teapot to do the hard work. Nice video!
Please notice that chef Wang has been a profession cook for a long time. You hare done a great job~!
My man fears the wrath of the asian cooks and didn't shortcut any of them ingredients
It's the most ruthless community on the internet 🥲
@@FutureCanoe the Asian motto: Beat it. as in we beat you into submission 🤣🤣🤣🤣
@@catnip202xch.you’re using the emoji wrong
@@FutureCanoe Italians can be prettty crazy tbf
Still wrong. There is a reason and science as to why fried rice is made in a wok and not just a pan. No wok hei, no true flavor.
So proud of you for not settling for whatever ingredients come close! So proud can’t believe you bought something nice to help you make cooking better. It made a huge difference because the pan you cooked eggs in the first time was too small for the quantity of eggs you were trying to cook. Proper tools make cooking more effective (they increase your chance of success. Congratulations on 100k 🎉
"who knew eggs had the potential to be chicken" underrated line haha
the way he softly spoke at the end of the vid was adorable
I'm impressed that you made this dish very well on your second attempt. Chef Wang Gang's recipes tend to be pretty complex especially regional dishes like this and making egg floss is definitely not a common thing for homecooks to prepare. I'd definitely want to see you try his other recipes like his famous squirrel fish. c:
@@idkyouthinkofaname323 Well the key word is ''tend'' to be meaning most of the times
i make fucking egg floss everytime im whipping up fried eggs tf are you talking about
your other keyword is "definitely" lmao
@@housemana Not sure if you just can't read or are refuting the claim of egg floss being common to make at home to someone who has lived in China. Though you can definitely up me by having lived in the region where the dish originated if the latter is the case.
@@DiLamez i was just making fun of you saying definitely a lot
8:05 holy shit your comedic timing is incredible
This is not the low quality content I subscribed for.
low quality incoming
@@FutureCanoeidk I kind like it when the food you make is good?🙃
I love this channel growing so fast recently. He had 100k when making this video, 1 month later, over 200k
Keep it pushing and love the content🤗 😊
Now already 2.6M!
The production value keeps on climbing! It's wild to see how fast you're growing. You'll be wasting wagyu in dumb experiments like other big TH-cam chefs in no time if you keep this up.
Bro right! I can’t wait ima cry
Why yo do my man guga like that
I inspire to put in that amount of effort you take to follow a recipe!
I'm so glad I found this channel 😂
Your monotone voice balances out with all the passion and excitement you have for your dishes. even if you're being a little passive about it, you put a good amount of time and effort into what you do and it's really cool to see 😄
Man, your cooking skill is very good. First of all, the cutting technique is great, especially cutting those mushroom. Second your knife, is very sharp, i can tell you this guy really loves cooking bye the way he cooked this fried rice. Good cook ❤
I don’t know why but whenever you try again or get all the ingredients right I feel so proud of you
0:33 “I don’t trust my fingers with moisture related tasks.”
I have never watched cooking content before so I was very intrigued when TH-cam recommended this channel, turns out I binge watched everything you have posted so far and I have been waiting 6 days for this gem, ngl I am not here for the food nor the recipes but I absolutely love your humor and I am commenting for the algorithm! Keep it up
100% THEE BEST mono-toned content creator ive came across
We're so proud of you. Can't wait for the official Uncle Future Canoe title.
Uncle NPC
You need to have high fire heat for the eggs and a wide surface area of oil hence the use of a wok such as to prevent the egg from clumping together. You could also pour the egg into the wok through a sieve method to achieve a much finer egg floss result.
Most of Chef Wong's recipes are impossible to recreate without an industrial stove that you really only see in restaurant kitchens.
stove? rocket booster！
except his basic fried rice that he made for his uncle, use a wok and induction burner and it's pretty easy and beautiful every time
i'm so proud of my guy. canoe you're great. you will be uncle in no time
I am very impressed by the effort put like having all the ingredients and going to the store for new groceries and a wok! Wow good video nice story fry
BRO that finger test for oil was so funny and painful
Jamie Oliver has become the universal punching bag for all YT cooking videos. And I'm here for it.
where else would you be if not here
Why?
@@Juleru two words: chili jam
@@joshc5613 I don't understand.
Yeyyy-uh!!!
these videos are so much fun. i’m so happy to find out that the channel grew by 600k subs in two months :’)
I think the key to getting that flossy egg is having a wide wok to stir the eggs resulting it to the floss like appearance. For the clumped up rice, I suggest unclumping them with your hands prior to cooking. You do this by getting your clumped up rice and then pressing them with your hands. I
hang egg high and drip it slow. Gravity and temperature will do the magic.
Pressing clumped rice just results them in getting mushed. Toss them in the hot wok or pan first then season with a little bit of soy sauce and perform slicing motions with a flat spatula to gradually separate the stuck rice grains.
The liquid from the soy sauce (or water) will help lubricate the rice grains so they won't remain stuck to one another.
@@_Just_Another_GuyYou don't press it, you break it apart with your hands. Very common technique for fried rice
I've been laughing through out the video, his dry humor is really something. I didn't skip any part of this video
They both looked amazing but that last 1 was perfection!
As a Chinese old fan of Wang Gang, an amateur culinary hobbyist, I am so happy that you enjoy his video and the charm of Chinese cooking. You did a very good job. Here is something that might be interesting for you.
In the Chinese community, we call his cooking stove a "Jet engine" or "Planetary engine", and his finger "iron finger". His hardware can only be found in restaurants. It is near impossible to completely follow his recipe at home. He can finish one dish in 2 minutes while we cannot.
Meanwhile, your fire is too soft. I am not sure whether you use the maximum firepower of the cooking stove. Strong fire brings Maillard reaction that can make foods more delicious.
The boiling point of water is 100°, while the smoke point of oil should be about 170°. Adding more oil and keeping the temperature between 100°-170° in the stir-frying process may enhance the flavour and the texture.
The fact you can crack an egg with one hand, and still make the most janky food ever is impressive.
Oh you do make me smile. Binging your brilliant videos ❤
Great job team.
Also, a plastic bowl scraper is a very useful tool to have on hand when prepping anything. Especially dishes requiring a fair amount of knife-work like this one, and everything baking related.
The fried rice looks delicious in both attempts, nice work 🙂
i love your enthusiasm good job keep it coming
其实你可以尝试把米饭放到保鲜袋里后放入冰箱冷藏。当你要去炒房的时候，拿出米饭，此时米饭比较硬并且结成一块。这时你只需要用手指隔着保鲜袋把它们捏碎分散就能够很容易地分散它们。这时候你再去炒饭就不要炒的时候再把它们分散开。Actually, you can try putting the rice in a plastic bag and then refrigerate it. When you are ready to fry the rice, take it out. By that time, the rice will be hard and clumped together. You can then easily break it apart by squeezing it through the plastic bag with your fingers. This way, when you fry the rice, you won’t have to break it apart while cooking.
dude gives the most effort for the most simple meal.
Chinese here, I'm glad you're making Yangzhou fried rice. And here I'll tell you why the rice is not very grainy, because when you cook the rice, you add too much water, and then the rice is very watery and sticky. In addition, the rice is covered with plastic wrap, which prevents the water from evaporating. And then peas, and we're not using those flat snow peas, just regular peas. Third, the Chinese family stove fire is very large, these dishes are to be fried with a large fire. If you eat in a restaurant, then these chefs' cooktops are added with blowers, and the fire is larger than the home cooktop
canoe the type of guy to do a face reveal with a nicki minaj song
I'm mad that the uncle didn't reviewed your video. It's the best so far
8:44 busted out laughing when the sign the oil is hot appeared again and fitted so well with the theme 😂
You're actually handled yourself like a pro chef, judged by the way you use the knife. Good job, mate.
Fui-yoh!!!!!!
You should definitely use a carbon steel Wok. You don't have to actively season it, just every time you cook with it let it get really hot (wisps of smoke coming off of it) and then add oil and swirl it around, and it's basically instant nonstick because the oil polymerizes instantly. When you're done just wash the inside of it aggressively with soap, you actually want to get the polymer coating off after cooking. Then you don't have to worry about scraping the wok like you do with nonstick, it's incredibly easy to clean, nothing sticks to it, it's very durable, honestly the best single pan you could ever have in a kitchen. And they're cheap as fuck at Asian markets.
dude you are amazing
being an Asian, cooking all kinds of egg fried rice myself for decades and I'm not sure I can make it better
but note that you should not touch the hot oil with your fingers. Not everyone can be chef Wang xD
Its Beautiful how everything is in its right place. Almost makes me cry, its like watching your own kid grow up. Beautiful
I just absolutely love how he peppers these videos with some subtle bona fide chef moves, and then goes back to being the bumbling cook. It's brilliant! 😂 Chef Canoe, you da man lmao
And I made me a ligma fork today 😊 🎉
imagine uncle roger reacts to this he would be surprise by your talents
Your sense of humor makes me feel like I'm not the only ungrown-adult in this world. You, sir, got a subscriber!
For everyone that doesn't want to get beaten by his/her mother put the egg mixture into a container and poke a tiny hole so you lightly squeeze the stuff instead of pouring. Works with a bag, carton etc. and you don't have to clean the kettle or gEt G00d at pouring
that fried rice is absolutely beautiful mate
Amazing to see this crossover, I regularly watch Wang Gang’s videos, he’s a GOAT.
Nice Job team! 😃
I just got introduced to this beautiful channel. Give the same energy as “you suck at cooking” and “I did something”… 😂
You actually showed us what happened, all the mistakes because that's what we go through. Oh i am so glad i found this channel finally some truth some reality
joo, you are starting to become a legit cooking channel. Love these longer videos and your style, keep it up.
Mate, you're actually a great cook
Asian here...I actually separate my cold rice with a wooden spatula before I start cooking it in the pan. It's easier and guarantee no rice clumps. Also, I was nervous about the oil boiling over. I'm glad that's fixed. Nice new wok!
chef Wang actually is self-taught chef. He started learning from a real cooking master of Lu cuisine. The master said in the first class video that chef Wang held knife wrong.....
With your 2.0 version. The eggs still need a bit more development since it clumps together (Probably making the egg in smaller batches would help resolve that issue).
Formidable recipe undertaken and conquered! Yay…🎉
I just found your channel 2 days ago and am binging all of your videos.
The monotone voice that sounds like you've seen the world burn countless times, the Human Lizard who keeps saying "good job team", the overly enthusiastic guy who just got a mani-pedi and keeps saying "YEYAH!!", the way you leave little hope for those who think you joke when you say you eat mold.
10/10 would recommend a doctor.
Another thing I think you can improve is to fry each ingredients in different batches, preheating the wok each time, and combining it together at the end. That way there is less crowding of the wok so the heat can char the ingredients better
9:23 my thoughts exactly 😂
The BEST cooking youtube channel
hair reveal 😳 unironically looks good as hell, you should be proud
This is the best video from our fav guy yet! period.
This concept is so much better than yet another pro chef show us how to cook!
Awe, just a month ago you had 100,000 subscribers and today you have 266,000 that's amazing!
TH-cam suggested your videos to me 9 days ago, I've already watched 21 of your videos 😂. Safe to say I love your stuff, I've subscribed and keep it up the good work!
For the eggs, notice how chef Wang Gang didn't cross his ladle with the egg stream. I think crossing the egg stream and disrupting the flow makes it clump up as there are a lot of egg stuck on the ladle which would then fall, making things clump.
Good job
The next step is to learn how to control the frequency of stir-frying and the timing of adding ingredients.
Uncle Wang said that if the temperature is not high enough, it is not stir-frying but boiling.
Try to control the temperature of the wok at 170-200 ℃(340-400℉), which is the temperature of the Maillard reaction.
Then cook the food at this temperature but don't make it burn or overcooked. If you can do it, you will be better than 95% of Chinese people in cooking.
The thing is with home stove burner and a flat bottom nonstick pan you really have to modify the cooking process, since Wang is using a iron work over a restaurant stove. I think you probably should separate this amount of ingredients into 2 separate batches, get the oil smoking a bit before adding the first aromatics, and switch to a long grain rice since the short grain one is much starchier and holds more moisture (easier to clump up).
the fact that this video was 4 months old and his channel was at 100k and now (27/10/2023) his channel is at 909k shows that his videos are AWESOME!!!
A week ago the subscriber count was about 110,000. Now it's at 127k. That's crazy but also well-deserved. Keep up the great work, dude!
NGL this video takes dedication and I respect that
Did you season the wok?, or is this a type of wok that doesn't need seasoning?
and this was great to watch tbh
Honest question at the risk of looking like an idiot… How do you season a wok. I’ve used one b4 but I didn’t think of that
@@Hillwood365 You coat it with oil and put it in the oven. You should google it instead of asking in the TH-camc comments sections, though.
@@Hillwood365just burn it first until its blackened, dont use a really big fire tho, youre trying to get the coating of the wok out, put oil, and fry garlic, galangal, or any aromatic shi till it crumbles while... I dont know the word, swril? Anyway, you do that while moving your hands, trying to get that aromatic oils on every surface. After that just burn the inside of the wok to seal that oils.
Instead of using kettle, you can use used water bottle and make an hole on the cap. It's more easy to handle the consistency of the egg floss
As your channel grown I hope you still being a humble npc..
@DoubleCanoe
Bro I thought the video was over and then he pulled up the redemption. Actually evolving and wasnt lazy to call it good enough. 👏 👏 👏
Congratulations on your 100K, love your videos, especially this one. The underdog story was great and the final fried rice looked great. Keep it up!
GOAT of cooking and commentary
5:33 a piece of shredded scallop did a backflip😂
Dude’s chopping skills is top tier level now, keep leveling bruu 🎉
You're telling me an egg fried that rice???
asian here, truly amazed and proud of you.
6:00 ???
00:13 not me thinking my phone started ringing due to it being that exact song for my ringtone 🤣 Pervy sage jiraiya for life!
the redemption arc brought tears to my eyes ngl
when you said "i'll do better next time" all I wanted to do was give you a hug bro
Now that you're evolving, can we expect to see a food mixing machine soon👀
@7:38 that jamie oliver burn is sooooo fun! thx for that!
The rice clumps up more cause it's in the refrigerator, regularly people would use a yesterday rice which a rice that's been sitting on the turned off rice cooker since yesterday, there'll be no more added moisture to help the rice to clumps up more, it'll be easier to break and seperate with the oil.
Wow, you had 100K subscribers just a year ago?? Holy shit this channel has seen some amazing growth. Good on you, I've watched hours of your stuff since I came across this channel a few weeks ago, keep up the good work mister Canoe.