乾炒牛河 用咩鑊原來咁重要 Ep106
ฝัง
- เผยแพร่เมื่อ 8 ก.ค. 2022
- 參考食譜：
mcfattyhk.com/stirfry/ep106-s...
片中紅外線温度計：
amzn.to/3PeUaI3
Disclosure: Some of the links above are Amazon affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
==============================================================================
For English version, please visit:
• Beef Chow Fun 乾炒牛河 Sti...
themcfatty.com/stirfry/ep1-st...
===============================================================================
如果想支持本頻道，可到我的patreon 隨緣樂助。所有收益將全數撥作本頻道之製作基金。
/ mcfattyhk - แนวปฏิบัติและการใช้ชีวิต
![[HIGHLIGHT] หมีLIVEปะ? | EP.171 เห็นแต่ในจอ วันนี้มาต้องขอคารวะ](http://i.ytimg.com/vi/gPWLxa0e_Z8/mqdefault.jpg)
靚靚花田早晨，各施各法，唔同嘅師傅用唔同嘅辦法，但係一定唔會講佢自己翻車，欣賞妳分享忠實，所以是妳忠實鐵粉👍🏻👍🏻👍🏻
可愛麥花田 搞笑又聰明👍👍👍❤️🌷💪👏👏👏👏👏👏🎉
好鐘意睇妳的影片，風趣得嚟又做足功課！讚👍🏻
終於寬油加熟鐵鑊，牛肉走油俾個like你，有d餸菜，只有生熟鐵鑊先煮得好，不過熟鐵鑊薄(1-2mm)，一開火即到，一熄火即無，要適應的。
非常有幫助的分享，更願意學習一試！👍👍👍
睇到你啲廚藝真係幸福享受😎 好有用及貼❤️的教學👍
真係炒得色香味俱全!正正正!
一早起身聽到你講句恐慌性拋鑊畀你笑醒曬😂🤣
解說有好多笑位，幾娛樂下! 你拿隻測溫搶出黎，我就想笑! 幾過癮！
花田，一定要給妳點讚炒的很好
乾炒牛河，大成功呀！！！！又學到野！恐慌性拋鑊🤣🤣🤣
Beautifully executed! 乾炒牛河 is my favorite dish and glad to see you remove the silver skin now I am sure you can taste the difference with vs without sinew keep up the good work love your channel!
失敗乃成功之母!欣賞你的熱誠和努力，加油!會跟你的方法嘗試，應該可做到!Thanks
Nice ‘panic wok tossing’ made the fried rice noodle ever more stylish with favour. Good job 👍🏻. I am going to copy your method also. Thanks a lot.
超搞笑！又學到嘢！謝謝你！🤣
多謝用心分享
Great advice on the thinner wok! Very informative and entertaining video!
多谢花田。教主易学难精嘅干炒牛河😅😅😅
Yuuuum 😋
One of my favorite dishes 😀
Thank you for sharing ! I may go and get it from restaurant in few days 😅
佩服妳有科學精神
花田氣色愈來愈好，加油！
今日仲係講港人至愛嘅乾炒牛河，正。
多謝支持，希望你鍾意😉
好嘢,炒得好靚。我炒過幾次乾炒牛河都係碎曬,所以都唔想再試,今次聽你講完又想就吓。
睇完好肚餓、想食宵夜👍
第一次炒，绝对给一个超级赞！因为，我弟一次炒完后，我娘亲问候我‘’ what the hell is that?" 你的，给你一百个赞！真的好！加油！
多謝讃賞鼓勵🙏🏻🙏🏻🤭
我們這裏不可能買到新鮮嘅沙河粉。我買回來用microwave叮一叮,叮軟咁就可以炒。大致上我都係用你個方法炒乾炒牛河。但醃牛肉我會用加水落去醃。
醃肉尤其係牛肉，最好避免一開始直接落豉油，肉會鞋，有D師傅甚至話醃牛肉唔可以落豉油😯。可先落其他，按摩吸收再落豉油，或調味料另外溝勻再一齊落再按摩幫助吸收入。星星師傅每次醃肉都按摩好耐！
麥小姐應該係錫住對玉手😄
田田😃有料👍🏼🥰
Thanks for the sharing! I love to try your dish
睇你炒完隻鑊吾黐底真係好有興趣買番隻😋
謝謝分享 ! 😋😋😋👍👍👍
Impressive video! I bet you and your family enjoyed the noodles indeed.
好有趣味😆
韭王最後落，兜幾下用牛河熱度，好快令佢去到八九成熟; 用筷子力度一 下拋鑊，拋厭來時 ，在半空中熱力就會讓鼓油入落河粉味
好叻呀！勁！
好靚喎! 個牛河！
做妳屋企人真幸福 😉
超係好正呀！
Very good demo TQ
👏👏👍田田，你的鑽研心行為無得頂呀！抵讚～ 真係成間茶餐廳嘅菜牌上的飲品、食物都逐一俾你抽絲剝繭、解剖式的解讀出嚟呀！叻！叻！叻～ 努力💪！我繼續share出去呀！
多謝支持，我會再加多啲油💪🏻💪🏻🥳
GREAT SHARE LA！ 今次呢個乾炒牛河教學分享我覺得好有意義，當中帶有謙虛地提及網上做過此菜式嘅
大師而又能自信地讓大家知道失敗經驗才是邁向成功嘅唯一通道（我本人好欣賞）。喺妳講 ”兜兜兜“嘅時候 我笑咗😆。 跟住去到 ”恐慌性拋鑊“ 妳所演繹嘅’拋‘ 其實還好；不過妳講出嚟就歡樂好多haha。最後梗係要讚讚妳成功’拋‘出一碟色香味俱全（相信係）嘅乾炒牛河啦。睇落真係好好咁喔！ P.S 妳每次都有悉心打扮，妝容/服裝/配飾等恰到好處，好睇！我相信男女Fans都喜歡，今次上鏡件牛仔衫亦好好睇，未知道係著牛仔衫襯返個乾炒牛河定咁巧合🤭 keep 住俾LIKE👍
多謝你捧場呀！
跟高手學煮嘢（雖然隔空學），謙虛啲先可以袋到多啲😉
每次都執番吓個樣先敢見你哋🤭
堅呀！
衰得起，好嘢！👍🏻
哈哈，我冇廚師包袱嘛😅
好野！
恭喜你啊花田姐抛锅成功！
Thank you so much!!!
Very good 👍🏻
我買咗呢隻鑊啦，好期待！😊
Good Info! great video!
Thanks for the support🙏🏻🙏🏻🤓
You're amazing McFatty!!!
Thanks a lot☺️☺️
Bravo!
田田好正
勁呀
好認真試, 要CLS!
哩d先比较贴地符合住家需求，好多youtuber甚至师傅按足佢步骤都唔一定好食，唔知係本身就唔好食定係自己水平唔够。另外仲有就係好多菜需要好多唔同嘅调味料，一般住家根本就唔会备咁多种类，尤其係极度少有嗰d。有失败例子真係好适合普通住家吸收经验。
炒得好靚仔呀👍👍
初學都俾自己合格啦（鼓勵鼓勵🤭）
Thx
炒得好靚喎
功夫多、但好味
讚……😋🤩👍
🤭🙏🏻🙏🏻
好有心機製作呢條片
謝謝！
謝謝支持🙏🏻🙏🏻🥰
哇哇哇。。。crowd favorite!!
“哇，靚呀！”
Funny lady.😃😃😃
fabulous!
喜歡你講嘅理論,唔係齋教人煮.其他好多版本都係先煎,反轉，然後用筷子撩散.一啲都冇炒過.最痛苦嘅過程就係買完返嚟首先要逐條粉分開佢.覺得中慢火比較容易控制.拋鑊就冇力喇,煎pan 還可以.
如果我用咁大隻鑊，大火適合啲。中小火可能適合細啲嘅鑊仔。
Didn’t expect a video on another great Chinese invention-cum-popular Cantonese stir-fry early on a Sunday morning. It’s made my day.
As to whether the use of a non-stick wok can achieve the same effect, I can’t say for sure, but my personal experience with the use of a relatively cheap & small non-stick Japanese wok which I got at Apita for $76 has been very gratifying.
When it comes to “wok hei “, basically we are looking for the “smoky flavour resulting from caramelisation of sugars, maillard reactions, and smoking of oil - all at temperatures well in excess of traditional western cooking techniques” ( source: Michelin Guide).
Going back to my experience using my cheap 20-cm non-stick Japanese wok, it takes about 8 minutes to finish cooking one serving (around 5-6 taels of flat rice noodles) from scratch (of course not including the washing, cutting and marinating). Instead of deep frying, I pan-sear my sliced short ribs (trust me, it’s far more flavourful than tenderloin or rump), which takes 3-4 mins on high heat. Without the need to wash the wok, just add two teaspoonfuls of oil (yes, just that much), put the onion, spring onion and finely sliced ginger (indeed the recipe is from Ricky Cheung) into the wok and stir-fry them quickly for about 10-15 seconds. Then evenly place the flat rice noodles on top of the onion, spring onion & ginger, and pan-fry the noodles for half a minute and then toss the ingredients so as to pan-fry the other side of the noodles. After about another half a minute, sprinkle roughly a tablespoon of “low salt first extract soy sauce” & three-quarters of a tablespoon of “low salt first extract dark soy sauce” onto the noodles and sides of the wok. Nearly forgot. I use tongs with silicon tips to do the stir-frying. Keep stir-frying & slightly tossing the ingredients with the help of the tongs for half a minute. Then put in the sliced short ribs, stir-fry & toss for a while; add the bean sprouts and stir-fry & toss for a while; finally add the yellow chives and stir-fry & toss everything for half a minute. As it’s a small wok, it fries the ingredients well with the heat that my family gas stove offers. The downside of it is to serve a family of three, I have to cook three dishes separately. Yet it’s fun and there’s no need to do any washing throughout the process and all three dishes are still pretty hot when served. Btw, it takes less time to do the second and third servings as when I pan-sear the ribs, I am preparing three portions together.
Thanks, this makes very sense using a 20cm wok achieving the effect, smaller one to absorb and keep the probably same level intensity heat comparing to those heavy wok fired over commercial stove. interesting on the part of maillard reactions, cantonese very use "garlic, soya sauce and chinese cooking rice wine" as the sugar components...good to know the "Why". TQ
Thanks for sharing your recipe! Will follow.
對對！果隻神田窒化鉄鑊其實都係關鍵廚具。爆炒不可少咗佢！
今集學到嘢嘞！乾炒牛河，忌用厚身鑊！否則有排洗鑊！😭😭
其實要有薑蒜起鑊，河粉受熱會變軟關係，至關重要一點是，必定要事先用手摷散啲河粉先，而調味醬汁也可以事先撈勻落啲河粉到才落鑊，咁樣就唔會唔均勻，又唔會咁易整碎啲粉。
冇乜見過落薑蒜炒，但煮嘢食嘅嘢各施各法。
@san zhang 唔係喎，以前我阿媽教我係薑蔥起鑊的，不過唔係蒜頭，因為蒜頭容易燶
Ricky （名廚 張錦祥 煮西餐嗰個）第一份工係炒牛河。佢有提過舊時乾炒牛河有落薑。
正常多數會用薑起鑊，但遇到有個師傅佢落埋蒜，我當時反應同你哋一樣，但出來個香味真係有分別，好好多。蒜係易燶冇錯，所以起鑊係先薑後蒜。
@san zhang 冇人用薑起鑊？你唔識我唔怪你，你去問下啲老師傅乾炒牛河用唔用薑啦。
恐慌性拋鑊😂😂邊走邊拋🤣🤣
叻女
好靓女。。。
Mission accomplished ! 🤤 😋
你真係知道我想知窒化鑊㗎喎😅😅
我仲睇緊vermicular嘅平底鑊呀😍😍
恐慌性.....我仲以為會拋出界添.....等我仲好期待個畫面......花田果然厲害、加油！(PS.我都係讀"何粉"的)
我見到HKTVmall 有得買，但係少左一個柄，應該一樣係33cm 都係窒化黎，買左黎玩先
各師各法，用汁醬 材料 煮意 各不同，只要將食物做到 (焦糖化)有鑊氣 ^^... 干炒* 唔變左 豉油撈 就ok
好肯定Mcfatty 讀書一定好叻👍
Ok啦，大個努力啲追番💪🏻💪🏻
我都好認同覺得花田讀書一定係好叻，而且又靚女又聰明，好欣賞她每集的制作，很有心思和認真，相信訂閱人數好快又有新突破！花田，努力！加油！
有感而發：在外國旅居已超過五十年，河粉(此地多年後方有)一向冷藏，從未奢望有新鮮貨(酒樓如是)，外國環境跟香港全不一樣，若不能隨遇而安，不可輕舉妄動。
一定要用黑金剛, 先炒好牛肉, 校好老抽(1), 生抽(2),糖(2)茶匙,落一湯匙油,大火燒紅, 落少洋葱,韮黄, 落半斤河粉,大火快炒, 炒到微金黄, 落牛肉,落汁炒,炒粉每次半斤, 多就炒唔起
好似你咁，好吸引呀
Hi 花田,想你幫我揀一隻鑊(不銹剛,生鐡鑊,昜潔鑊)唔好太大油煙,健康同可以多用途,因㕑房太細,不能放太多㕑具,唔該晒,thanks
欣赏你够坦诚。
新手上路：想請教吓買鑊嘅時候點樣判斷佢係厚身鑊定係薄身鑊？ thank you
拋得好好呀!最尾建議吾好用鏟上碟，叻起鑊推落碟好D呀!👏👍💖
這個建議很好👍🏻👍🏻
哈哈 你一個人食完咁乾炒手河 好好胃口🐖🐮🐷
咁我又冇話一個人食😈
大佬帶埋個眼鏡好似補習Miss，好正😎😎😎
5:02 and 7:24 your terminologies just classic, soooooooo……funny. I like to recommend another good cooking tuber “ Kerry’s kitchen “. He’s tasty recipes.
Those packet one,we microwave it, then peel it before u fry it
想問下電磁爐可唔可以乾炒牛河呢? 屋企得電磁爐 ,但好想自己炒囉!
熱鑊冷油
鑊鏟加筷子咪唔駛拋鑊
唔止乾牛河，其實有好多菜式拋鑊係有佢用處 拋一拋底料向番上，面料唔受熱嘅可以去底到受熱。
可唔可以試隻cook pal鈦嚟做個報告😂😂
我看到最后 鼓掌！！！！！
真係好有興趣知隻鑊係什麼品牌呀～
试下用筷子搅拌应该不会断
👍👍👍👍👍
一條芽菜都冇跌.拋鑊功夫練成了！
算成功，係恐慌咗啲咁啫🤣🤣
個镬係超級重要，睇完你個鑊我估我都唔鐘意食，有鑊氣嘅乾炒牛河先係靈魂所在！
你唔鍾意食估計係因為我煮啫，同隻鑊冇關！（齊齊使用感嘆號）
@@McFattyHK 你生得咁靚，絕對唔關你事，哈哈哈😀
👍
❤️❤️
首次聽窒化鐵鑊。請問是生，或鐵的鑊呢？ 謝謝🙏
👍🏻