Chef Wang teaches you: "Chinese Leaf Stir-fried with Vinegar", a classic dish 醋溜白菜【Cooking ASMR】
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Today's dish is "Chinese Leaf Stir-fried", here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
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 TH-cam sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay
![[Full] 4 ต่อ 4 Celebrity EP.910 | 22 ก.ย. 67 | one31](http://i.ytimg.com/vi/4TR3MVpOiw8/mqdefault.jpg)
Today's dish is "Chinese Leaf Stir-fried", here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
Chef Wang
which chinese vinegar,, red, black, or white?
Desmond Dean
8
plzz give subtitles in English so we can learn , what sauce is that oll black n white powder
@@lamubhutia9021 u just need to turn on the sub
It’s a fantastic idea to include English translation to your instructions as many overseas Chinese do not understand Mandarin. Your instructions and cooking skills are excellent. Appreciate it and keep it up. 👍👍👍
And also Australians like me who love Chinese cooking ❤❤❤
Dear Mr Wang Gang, I am a traveller and my last trip (before the pandemic) was to China. For me the cuisine from China is excellent and the cabbage I had eaten was the best in the world.
And now you are presenting this recipe :) Thank you!
i just cooked this- it took 10 min and was great- total net carbs=15-i ate the whole bowl- thnx mr wang-delicious
For those wondering, 'balsamic vingegar' is probably a wrong translation of zhènjiāng xiāngcù, 镇江香醋 aka 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y!
Thanks, I was wondering whether there was a Chinese balsamic vinegar
I figured, since he added sugar too.
I added rice vinegar and it came out pretty good too! I'll try to get that type of vinegar soon
Yeah it’s black vinegar
Thank you so much for making english channel i always wished this to happen😁
Looks simply delicious and easy to make. On that note, I must dash into the kitchen and get cooking.
Thank you Chef Wang, very instructive. I already knew the ingredients but your technique has really showed me how simple this dish is to prepare.
Thank you. I used to watch your video in Chinese half understanding and am happy to hv translations in English now. Am on the way to the grocery shop to get this vegetable. 😃
Great recipe, just had it! Very surprising taste - I did seriously not expect it to be this nuanced!
One suggestion. Perhaps you can include in your notes the ingredients used plus short outline of the different steps in cooking the dish. Thanks.
the ingredients... cabbage, garlic, sugar, soy, vinegar, salt, starch.
You forgot the chiles
Thank you Chef Wang
Now I know how to cook this 🇬🇧🇬🇧🇬🇧
Yum thank you.
I'm new helper in hongkong and I really dont know some of Chinese food...but this one I try it..I thought my employer won't Like it cos the taste is a new for them..but woow 🤩🤩they Love it...
This was incredibly tasty! Thanks for the great recipe! I used cereal flour instead of dry starch but it still turned out very tasty!
I am not a chef , but I will use whatever is available, the idea is to thicken the sauce. I can use potato starch, cassava starch, wheat flour, or corn starch.
@@fernlow1786 ⁷
Hggggggggg00gggfgq
In case folks from English-speaking countries were wondering, "Chinese Leaf" is commonly known as Napa Cabbage in most mainstream markets. It is also known as "Chinese Cabbage" in restaurant menus.
I was wondering what it was, but now I know what it is in my language as well.. It's common here in Sweden too in the store. Salladskål - basically it's called Salad-cabbage here haha 😅
another variety is Savoy cabbage.
Same with 'balsamic vingegar' is actually 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y.
Is this bok choy cabbage?
@@janicenelson6718 No. While bok choy would also be delicious in this recipe, it is different from the napa cabbage shown in the video.
Fantastically delicious recipe! Perfect for vegetarian like me. Thank you very much Chef Wang! Subscribed already to your channel.
Please tell me what vinegar you used because I don't believe it is balsamic.
@@heidismith8970 it's chinese black vinegar
@@heidismith8970 any Chinese vinegar from Chinese grocery.
Вы красиво работаете! Я с удовольствием наблюдала за вами!👍🥰
hello chef wang thanks for the recipe..
it taste really good i use balsamic too! since i don't have any chinese vinegar ❤
this video is nice. i loved uncut video.
My mouth is watering!
I’ve never had this type of cabbage and I want it cause I love cabbage
Thanks alot the way you handle the two sided kadai is great even i have the same one .thanks for the technique
Ingredients (dry):
Whole Chinese cabbage leaves. Separate the stems from the leaves
Chopped garlic
Chopped dry Chilis
Set aside the chili and garlic as this mixture goes into the oil first
Sauce ingredients:
8 g soy sauce
8 g Chinese black vinegar or balsamic
1 g table salt
Sugar (no quantity given)
2 g corn starch
Stir to dissolve the starch
Heat oil then add the garlic chili. Stir until it’s fragrant. Add the harder pieces and stems of cabbage first to soften.
Add the remaining cabbage leaves.
Stir fry for 30 seconds.
Add a bit of water to steam to evenly cook. Continuously mix.
Add the sauce.
Plate
What type of oil?
Looks so yummy ! Thanks !
thank you
Tried and put on top of rice with some eggs on the side, great dinner. I went heavier on the red peppers
Delicious! Thank you so much, I will be trying this tomorrow.
Pretty cool.
Made this delicious!
Great video. Thank you!
Thanks very much for your tips!
I just followed this recipe and it was yummy. Thankyou for teaching me 👌🏻
Best recipe I tried in fact I'm a lazy person in kitchen
I use smoked lard in this recipe including the cracklings ;)
Tried and true, so delicious
Can we use chinese black vinegar in place of the balsamic vinegar?
These are great videos. now I enjoy more vegetables.
Wow best video sharing friend greetings know me from malaysia 👍🙏
Very nice thank you
❤❤❤❤1❤🎉🎉🎉🎉😊😊😊😊😊😊i love it,thanks shsreng❤❤❤❤
good
Many thanks for sharing this awesome recipe 😀
Thank you chef Wang so much , so yummy
We were all coughing at home after stir frying those chillies.
Look Delicious
nice wok skills my friend!
Love from Assam ,lndia
😋
Good job I prepare different way I will try this recipe delicious.
And now to find a jet engine to put my wok on...
Verry good cook
Good cook!
Wow amazing
it would have been better if the name of ingredients popped up on the screen simultaneously or in the description box
Wow looks yumm!
Looks so delicious and beautiful
Amazing
Wow amazing ❤
amazing so easy to make very nice
Lovely
Looks yummy
To make this healthy, I used a tiny bit of vegetable broth instead of processed oil. Turned out great.
That's So Good
多謝分享👍🙏
落醬前 請問你 是否落了兩次油嗎?
Did I miss where he tells you what ingredients he is adding?
After making the air in the whole flat unbreathable for 10 minutes due to the chillies doing their thing, I had a very tasty lunch today :D
It's crazy how such simple dishes can be so delicious - the texture of the chinese leaf is unlike anything I have cooked before! So juicy and still cruncy..
it's look so delicious 😋
I'm hungry!!!
王師傅的這個頻道好久沒更新了,因為字幕要手動按出來,
所以建議可以在開頭做個提示,以防有人不知道有字幕可以看。
嗯嗯，谢谢
@@chefwanginternational it is good to know ;) with great love and with a gratefulness
Can I leave this in the fridge longer than overnight ?
Good recipe. Next time please put the directions and ingredients in the description. And use a more common measurement of liquid (either ml or tbsp) and please say how much of the starch, salt and sugar to add. Also, what is the liquid added during cooking? I also used a bit more of the liquids because 8g is only like a half tbsp and that wasnt enough. Thanks for sharing!
Yes the measurements looked more like 1/8 to 1/4 c soy sauce, 1/8 c vinegar, tsp salt, 1-2 tsp sugar, 2 tsp starch. liquid added was more oil.
Parece rico !voy a intentar hacerlo
这个版本是原声，不错
。
Nice
Yummy 😋👍🏼
What the name of sauce...i'm from Indonesia Thanks
Yummy.👍
简直是个beast！点个大大的赞👍
Nice brother
Looks tasty, I like your shopping board
Masya Alloh gud 👍🏻👍🏻👍🏻
哇，厉害哦
Ive been looking on how to prepare Chinese cabbage and saw this but can make out the ingredients after the chilli, can someone help me please and thanks
Watch it with subtitles, they list all the ingredients in English
Why is it translated to balsamic vinegar? Not Chinese black vinegar?
nice but no name nvr mention about the sauce whaT sauce did you put oll black n white 😭
So where is VINEGAR? At which point it is added
竟然发现王刚老师的英文频道！有心了，还分别做了英文版的视频
Can you make soup with this cabbage
Sorry what did you add, water or mor oil please
What kind of oil is best? And how many minutes for the stem and leaves?
Please write the Ingredients for the sauce thanks
Soya sauce, balsamic vinegar, salt sugar and corn syrup
Is there any substitute for balsamic vinegar??
I have the same question.
I think the black vinegar you get from Chinese stores should be fine
2 quarter balsamic, one quarter water, one eighth sugar one eighth plain white vinegar.
God bless salad spinners.
parabens pelo seu canal sucesso para você🙌
they be good at cooking tho
is it really balsamic vinegar or is it chinese black vinegar?
either will be fine
It has to be some kind of aged black rice vinegar... like Chinkiang or something.
Balsamic is merely European substitute in a pinch, because taste profiles differ.
Balsamic is way more fruity and can be higher in acidic content, and yet rice vinegar is somehow dryer... so you would have to fix it with more sugar, but I'm not really sure how exactly.
Also, quality balsamic vinegar can be too dense to use it this way (to cook with it).
@@urosmarjanovic663 thanks- that's what i thought. and what i have in the kitchen !
@@urosmarjanovic663 It's probably black rice vinegar, but if you don't have access to it, closest thing that comes to my mind in western cooking tradition is strong sherry vinegar; the aroma is spot-on, although they are usually less potent. And balsamic vinegar is too sweet and fruity, so my advice would be to stay away from such trickery.
Супер!
Is it possible to toss the fodd up in the wok like that when you are at home with a portable gas stove? I mean, the portable stove is light it will just end up on the floor if you push the wok against it like that.
You can toss it but you'll never get that flame lick (wok hei) at home.
And as the technique goes, yes you can learn to toss even more ingredients and catch them without damaging your stove. It's all about strong wrist and practice.
prefer videos where he dubbed his voice in explaining the cooking step , those are better videos.