下面是炝拌包菜的技术总结： Here are the technical summary of Sichuan cabbage salad： 第一，包菜必须切细一些，这样有利于入味 First, the cabbage must be finely chopped, finer is better 第二，可以将干辣椒换成辣椒面，不喜欢吃辣的朋友也可以不加 Second, you can replace the dried chili with chili flakes, or don’t add it if you can’t eat spicy food 第三，尽量把油温烧热一些，这样才能把料头辅料炝香 Third, try to bring the oil temperature up to 210 degrees Celsius, for the best of extraction of the aroma and flavour 第四，此菜最好在60分钟内食用，否则长时间之后会回软 Fourth, this dish is best eaten within 60 minutes, otherwise cabbage will soften after a long time
I am watching your video for the first time. It looks really good but I wish as one of the viewer said have ingredients and method put down on show more and also some substitute to make it easier for people who have very little idea about Chinese food.
Yes and no, it should be cool down to under 100 degrees so that the flavour of spices fully extracted. Once it has no bubbles (under 100 degrees) it is OK to be directly used when warm (or even a bit hotter). A bit warm is easier for mixing with veges.
No. This white plastic board is put on top of the wooden one. I think it is specific for cooked/salad food to separate from raw ingredients for hygiene reason.
下面是炝拌包菜的技术总结：
Here are the technical summary of Sichuan cabbage salad：
第一，包菜必须切细一些，这样有利于入味
First, the cabbage must be finely chopped, finer is better
第二，可以将干辣椒换成辣椒面，不喜欢吃辣的朋友也可以不加
Second, you can replace the dried chili with chili flakes, or don’t add it if you can’t eat spicy food
第三，尽量把油温烧热一些，这样才能把料头辅料炝香
Third, try to bring the oil temperature up to 210 degrees Celsius, for the best of extraction of the aroma and flavour
第四，此菜最好在60分钟内食用，否则长时间之后会回软
Fourth, this dish is best eaten within 60 minutes, otherwise cabbage will soften after a long time
i love all sorts of cabbage salads and this looks amazing, thank you!
Just made this the smell of the peanut oil going to work on those spices was insane
Chef Wang Gang for life
I am l am literally going through every video and liking it
Super yummy and easy, thx u chef Wang
Been looking for this for decadesssssss
Thank you I just tried it! I had all the ingredients here except for scallion oil.
It's fine to substitute with Sesame Oil though. Can try that next time haha
This looks so tasty and amazing!
Love your recipes
Is the Chinese vinegar used in the dressing a black sweetened vinegar?
Wang , You are AWESOME!.
I appreciate your content.
I am watching your video for the first time. It looks really good but I wish as one of the viewer said have ingredients and method put down on show more and also some substitute to make it easier for people who have very little idea about Chinese food.
Check out Chinese Food Demystified, they are a more appropriate channel for this type of information.
Looks yummy !!!
换锅了？
I wonder is this a taiwan or china cabbage ?
Thanks dear,I'll prepared sinhala new year
Yeah!! Super.
有英文字幕了，这么秀吗
Support from HK!
Do you wait sauce cool down before mix with cabbage?
Yes and no, it should be cool down to under 100 degrees so that the flavour of spices fully extracted. Once it has no bubbles (under 100 degrees) it is OK to be directly used when warm (or even a bit hotter). A bit warm is easier for mixing with veges.
You got a new cutting board!
No. This white plastic board is put on top of the wooden one. I think it is specific for cooked/salad food to separate from raw ingredients for hygiene reason.
I love your recipes but I wish you have them written in English. I would love to try a lot of them.
You can use the CC button for english subtitles or read the first comment. It's also in English
包菜可以生吃吗？
不会的同学 可以直接生吃
你这是官方账号吗？
Recognized
王刚老师要不要考虑加个英文配音
宽油😊😊😊
hi
Looks yummy. However, I might not add MSG.
Why not?
老师你水倒地上鹅
Sichuan Cabbage is flat and round and not pointy. He is using Bai Cai not Ba Ba Cai.
2020
Can you speak in English