Thank you for showing Stir-fry being done properly to integrate the flame of the gas stove into the food in the iron wok. I missed the taste, commonly being referred to as wok-hay (鑊氣). I recalled from childhood my first taste of such cooking in a street eatery kiosk (大牌檔) when dinning out in a rare occasion with my parents. My mother couldn't stand the grease on the table and the floor so we only tried it once. The food from that eatery was flavoursome. As an adult and having studied a paramedical science, I suspect the oil in the wok caught fire in naked flame from beneath the wok as the chef skillfully tosses the food up in the air while sliding the wok in fast shaking motions. The naked flame and fat interaction is analagous in cooking meat over flame on a BBQ. There may be traces of carcinogens in food cooked with wok-hay method. Such food tastes heavenly, perhaps, one should consume sparingly.
I’m in Australia I wish I can use this burner again ! My burner now will not able to produce same taste and smell. The burner he is using is cover inner firebricks and that able to produce much more power heat and maintaining the temperature of the wok.
USD 1 = HKD 7.8 The menu at the end doesn't show the price for the fried rice noodle with beef. Judging from the prices of other dishes, I'd say it costs around HKD 70 in that place (a decent Chinese restaurant) during dinner time, which is around USD 9. How much would it cost for the same dish in a decent Chinese restaurant in LA?
今日專登過去食干抄牛河，真係好夠鑊氣。多謝師父
認真師傅呀❤
真正中餐大㕑，三樣就可試出功架如何？一楊州炒飯，二干炒牛河，三肉絲炒麵，如果三樣都去到色，香，味達到一致水凖，那這位大㕑學藝到家，什麼星級大㕑，因為成名後，已經没有堂日學師時的緊貼，炒出未必一定達到水準，相反在普通酒樓的二鑊，因為炒得多，技術是肯定的，星級大㕑炒以上三樣，未必會勝過普通酒樓二鑊。
你才是正宗大厨。
当年老板请大厨，只试3样菜，炒饭，清炒芥兰和鱼翅。老板说只要这3要合他标准就🆗啦
說的沒錯。不過大廚要識人用人、要管理、要創新、要能與老板經理溝通。大廚要不用多少時間就可變回頭鍋二鍋，而頭鍋就不一定可以變大廚了。大廚見工很多是不用試菜的，餐飲圈子小不認識收收風也能知道你是誰？和你的大概水準和風格。大廚見工一般看看人品儀表談吐，談談做菜的理念和要求即可。就算老板要試菜也是帶著鍋沾2人去的。
厨師有料
😊🤝🤝🤝
滑蛋牛肉撈貴刁--👍👍👍
濕炒牛河 is more difficult to cook, but it is also very good, thanks!
😊🤝🤝🤝
滑疍牛肉炒河，確有魚新鮮感👍👍👍
濕炒牛河--👍👍👍
love this hongkong channel
The (dried) dish, soy sauce chow fun (5:22) is one of my favorite dishes. Chef makes it seem so effortless, but it's definitely work!
今日啱啱炒完河粉，手势麻麻，见到有片即刻上来学下嘢
😊🙌🙌🙌🤝🤝
廚師辛苦，謝謝
Yes 😊🤝🤝🤝
wonderful !
Thanks 🙏 😊🤝
火大是关键。我们家的都是电炉，能炒熟就不错了。
是啊，所以家里很难做出餐馆有的滋味。
炒河超正
😊👍👍👍
All 3 are my favorite
Good stuff!!!
😊🙌🙌🙌
Thank you for showing Stir-fry being done properly to integrate the flame of the gas stove into the food in the iron wok. I missed the taste, commonly being referred to as wok-hay (鑊氣). I recalled from childhood my first taste of such cooking in a street eatery kiosk (大牌檔) when dinning out in a rare occasion with my parents. My mother couldn't stand the grease on the table and the floor so we only tried it once. The food from that eatery was flavoursome. As an adult and having studied a paramedical science, I suspect the oil in the wok caught fire in naked flame from beneath the wok as the chef skillfully tosses the food up in the air while sliding the wok in fast shaking motions. The naked flame and fat interaction is analagous in cooking meat over flame on a BBQ. There may be traces of carcinogens in food cooked with wok-hay method. Such food tastes heavenly, perhaps, one should consume sparingly.
Thanks for your support 🙏🙏🙏😊🤝🤝🤝
幹炒牛河--👍👍👍
Very delicious and very interesting your channel
Thanks for your support 🙏🙏🙏😊🤝🤝🤝
原來有正中食材； 真的睇到肚餓
.經典三炒河
牙菜冲炒过龙过头会出水、韭黄一落就可以两三下就得啦！
手勢幾好，目測牛肉開頭可能拖左水，感覺牛肉色澤暗淡，整體吾錯
😊🤝🤝🤝
好功架 。
😊👍👍👍
正到暈！
😊🤝🤝🤝
流口水
兒時在筲箕灣亞公岩道山邊大排檔吃過的干炒牛河同云吞麵的味道, 至今沒有一間店可以做到, 可能以前是用火水氣化爐和豬油炒的, 那種鑊氣, 80年代已消失了!
其實屋企整到, 炒麵飯的關鍵在於鑊的溫度,
花多小小心思預先燒熱隻鍋(呢樣野正正係而家D茶記、大牌檔冇), 配番相應的材料便可
@@Oc603 应该唔得吧，食物一落锅即时降温。厨房专业炉具加热很快。之前看过台湾一个节目，家具炉用1分钟把锅加热到120度，专业炉10秒升到270度。
I like That how they are workin...so fast and 😝
評論裏鍵盤俠超級多，都好似自己繫廚神一樣--😂😂😂
miraculous culinary skills from wok cooking
好鑊氣👍, 夠大碟👍, 冇呃秤👍.
😊👍👍👍🙌🙌🙌
😋~ 我比較鐘意滑蛋牛河
滑蛋手好靚😊👍👍👍
滑蛋牛🤣
以前乾炒牛河真係好正
第1碟滑蛋牛肉河比較似樣，其他就連手們都未得
乾炒牛河好似炒得唔錯
😊🙏🙏🙏
so good
😊🤝🤝🤝
👍🏻👍🏻👍🏻
师傅好手势，无得弹………👍👍👍
😊👍👍👍
基本手門
拍甘多最好呢档 份量鑊气十足
Yummy
😊👍👍👍
后面炒潮式湿炒。
湿炒牛河yyds
干炒牛河一个字……勁
❤
湿炒牛旦河个茨几好。
湿炒牛河(抛乱炒)正入味．有水准。
乾炒牛河 👍👍👍👍😋
just a suggestion; please include the price of the dish, i think other viewers would like to know as well, thanks.
Okay, thank you for your opinion!😊🙏🙏🙏
No, 講錢傷感情，比唔起咪食. No money no talk
@@asiaplay2019 just a friendly chat, in this situation , should have been said " suggestion " not opinion !
乾炒牛河已經揾唔番童年嘅味道，因為好多餐廳都已經棄用韮黃，只用葱、洋蔥同銀芽，有點可惜
😊🤝🤝🤝同意！
用芽菜！
剛炒好的牛河就放外賣膠盒內，熱力迫出食膠？危險！
there are more than one type of black sauce on the table............I wonder what type of sauces they are
油 油.油,油,,,,,,,,,,
師傅都基本示範晒咁多款牛河
Yes 😊🙌🙌🙌
剩睇賣相已流口水
🤣🤣🤣
I’m in Australia I wish I can use this burner again ! My burner now will not able to produce same taste and smell. The burner he is using is cover inner firebricks and that able to produce much more power heat and maintaining the temperature of the wok.
Seems , your message, primary just wanted to inform people , you are living in Australia ， that is the intention of the message !👎
好鑊氣
😊👍👍👍
make me hungry, how much is the dishes
About $40-$50 HKD
開頭黃色篤味精油93 octane?
5:30 is that 濕炒牛河 or 干炒牛河? looks a bit greasy, the chef seemed to add tons of oil into every dish
请问第一味湿炒牛河係用d麽调味? 唔见师傅落味
厨房都有整一煲味水，唔洗下下落盐味糖
用蛋液，俾師父閙。
為什麼河粉要放蛋黃
香港沙田濕炒牛河，
靚正。香港沙田干炒牛河
靚正，香港沙田滑蛋牛肉河
靚正。
😊😊😊👍👍👍
😀👍
間中食下 ok.
😊🤝🤝🤝
同我以前睇酒樓後鑊嘅手法不同 ！
因為不是酒樓, 收費也不同
廣東順德沙田廚師們
做到
香港沙田乾炒牛河
香港沙田濕炒牛河
香港沙田滑蛋牛肉河
😀👍元宵節快樂
等我試試是否好食
👌😊🤝
最後嗰一碟， 臨尾 落得太多油啦
其餘嗰兩碟 都有高水準
应该鸡蛋上先再勾芡！
富豪師傅好手藝，小菜也正，有機會大家試下，我是街坊，例如：黑醋拔絲咕嚕肉等
👌😊👍
Lam Lam你是街坊，石門呢個富豪大概收費，是否超貴？乾炒牛河大約收$多少?
The Sauce is Scalable.
呢位咪值得被人尊重的真功夫大師傅囉，你又試下叫吹水廚棍試下咁炒畀你睇下，佢馬上會答你：不行，因為廚藝不是用來表演的。
😊👍🤝🤝🤝
你又試試叫這師父在住家廚房再煮這三款炒河看看！冇腦。
功夫,食只有尊重!
乜直接用炒勺去「筆」調味唔係大忌黎嘅咩？？？
不明白为什么干炒牛河加鸡蛋？ 知道是容易炒很多，但是 我不明白为什么现在牛肉都飞熟了 方便吗？
落蛋 為了防止痴鑊 但係炒出來會雅色 視覺上減分 牛肉飛水因為貪方便 可以不用拉油 直接炒 但熟碼和生碼 炒出來是兩個概念
鑊气 = high temp in a very short time cooking..................
Yes 😊👍👍👍
牛肉之前飛過水 冇左生拉油那樣光亮 靈魂已經失去一半 炒的時候又不夠一氣呵成 重要熄火 至於鑊花更沒有看到 最多60分
请问干炒牛河蛋液分两次加是为什么呢？
第一次下蛋是因為有蛋香在河粉內.第二次下蛋的不是只有蛋是蛋黃加水1比1左右.令河粉炒下來更加鬆軟及用了水份去蒸發令河粉更快受熱.一般只下一次蛋水但要手快一點不然蛋香會沒了
@@user-dr1ml4wl6l 請問蛋水是否蛋＋水，比例多少？
食店廚房所用爐具較專業，並非一般人去操作，沒有4至5年功底沒有好效果，所以一碟炒牛河收50至60元不過份。
香港沙田濕炒牛肉河
可以濕炒河
滑蛋牛肉炒河
可以滑蛋炒河
干炒牛河
可以干炒河
東莞沙田人
做得到香港沙田炒河
東莞沙田食店吃得到
香港沙田炒河
😊🙌🙌🙌
廣東東莞沙田人食店
可以吃到香港沙田炒河粉
廣東深圳沙田村村民
可以吃到香港沙田炒河粉
廣東茂名高州沙田鎮
沙田人食店可以吃到
香港沙田炒河粉
廣東韶關新豐
沙田鎮沙田人食店
可以吃到香港沙田
滑蛋牛肉炒河
滑蛋炒河可以
干炒牛河，干炒河粉可以。
濕炒牛肉河，濕炒河粉可以。
👍
牛肉很少，吃齋嗎
干炒牛河的“河”字何来？河即河粉是也，全名叫“沙河粉”。沙河系地方名字，沙河镇在廣州市的東北郊區。當地由於接近白雲山，使用白雲山的山水製造沙河粉，嫩滑可口，遠近馳名。當時的人就以沙河之名作為這種米粉的名稱。現代人都逐漸把沙河粉的沙字省去，就變成河粉這一簡稱。時間一長，其真實的名字與出處，特別是香港人就忘卻了。
有你講出來，就承轉落去了！
東莞沙田人吃到
深圳沙田村村民吃到
香港沙田滑蛋牛肉河
滑蛋河
香港沙田干炒牛河
干炒河
香港濕炒牛肉河
濕炒河
😊🙏🙏🙏
😀👍👍👍
是的
乾炒牛河有蛋?😱
潮式濕炒牛河係咪即係 菜遠牛河兜亂
用沙爹炒
@@cws8887 哩位師兄應該高手尼
請問呢間地址
富豪燒臘飯店 ( Regal Roast Restaurant ) 香港沙田石門安群街1號京瑞廣場2期地下G01鋪
下次如果想知道地址：再按一下標題就可以看到😊🙏
牛肉炒河 或者叫會牛河 現在叫濕炒？以前分2種 乾炒與會牛河 或牛河！
Hao
😊🙌🙌🙌
睇完後有想訂機票嘅衝動, 喺南加州食唔到呢D味道!
😂😂😂Welcome!
全美都食唔到呢d味喇，美國爐頭邊有鍋氣，加上全部冰鮮肉
我又覺得洛杉磯啲廣東師傅一啲都唔差喎。
自己煮
@@mocochii 冇咁爐頭及技術
Thank for showing , now I had to stay away from that for oil. Not too healthy.
經不起疫情摧殘, 已結業了......
😢😢
原来在香港炒棵条当沙河粉。
the 80s called and wants its music back. 🙄
韶關新豐沙田鎮
沙田人做到吃到
茂名沙田鎮沙田人
做到吃到
香港沙田滑蛋牛肉河
滑蛋河
香港沙田干炒牛河
干炒河
香港沙田濕炒牛肉河
濕炒河
😊🙌🙌🙌
是的，分享。
Thanks 🙏 😊
是的，分享
肉眼所見跟多年前炒牛河，功力相差很远，用韮黃，牛肉新鲜河粉通透師傅比起現在十分專業，绝不取考！
The secret is they always put some eggs to the noodles to keep them from sticking at the beginning.
濕炒呢碟牛河要賣200蚊先得。
係唔係好大份呢？好抵食！😊👍👍👍
師傅一日要炒幾拾碟頭要炒咁 程序功夫,師傅好快就手軟。😅
冇有返咁上下體力，好難應付！😂😂
你講最後炒那一碟，不是一個人嚓得晒的份量？
濕抄河都賣2舊🤣應該好快會汁粒
份量都同新龍城差不多
😊👍👍👍
新龍城係乜嘢鋪頭，位置在哪，大概消費多少？
Saw the menu with the prices at the end of the video. HK is more expensive or the same price as Los Angeles. Definitely high cost of living in HK!
USD 1 = HKD 7.8
The menu at the end doesn't show the price for the fried rice noodle with beef. Judging from the prices of other dishes, I'd say it costs around HKD 70 in that place (a decent Chinese restaurant) during dinner time, which is around USD 9. How much would it cost for the same dish in a decent Chinese restaurant in LA?
什麼叫 濕炒牛河?-楼面正、常落單牛河或滑牛河。無常識楼面或厨房佬否則落單寫牛河便知要打芡 唔會比乾 炒牛河畀你。