Chow Mein, or fried noodles, is just a street food that differs greatly in different places. You won't find this food in a typical restaurant in China because it's not very popular and the profits can't be high. As I travel abroad, I found Chow Mein is mostly an overseas Chinese food. You can find fried noodles in China, but it will be pretty different in the Philippines. Chef Wang made fried instant noodles once. th-cam.com/video/qY04dt5FFfI/w-d-xo.html And there are other fried noodles videos for reference. th-cam.com/video/0D6G-Rbi7KE/w-d-xo.html th-cam.com/video/TH8OG4dZ6Gg/w-d-xo.html
@@zzzstl6371yep. "chinese" food outside of china is mostly catered to western european audiences. There's a good reason eating chinese food in the west makes one fat while eating chinese food in the east keeps one healthy.
Wouldn't steaming while in a bowl of broth be less efficient than simply boiling it? You also propose pressure cooking so I assume boiling would take less time and energy than steaming but more than pressure cooking. Great video as always though, chef.
He is using a double boil method and also i heard when you cook the meat too much when boiling or pressure cooking it, the meat flavour and texture would be literally be mushy and also the flavour of the rib will all be in the soup not the meat itself
When you are boiling, you have a much larger bath of water. This means the flavour of the meat and spices will seep into the water and leave you with bland meat. With the steaming method, the much smaller bath of water means much more intense flavours. This is all to say nothing about the much finer temperature control of double bathing. If the meat is sitting in a normal boiling pot, some of the meat will inevitably rest on the bottom and be overcooked. The temperature in the bowl that Chef Wang used in the steamer is probably hovering just around boiling. In terms of temperature control, the above is similar to when you are tempering chocolate in French cooking.
以下是几种其他糖醋排骨的做法，供大家参考：
饭店糖醋排骨做法（宽油）：th-cam.com/video/cgSM91WjyuY/w-d-xo.html
加入柠檬山楂的创新糖醋排骨做法：th-cam.com/video/6RzyOsnzQ3o/w-d-xo.html
无需宽油的传统做法：th-cam.com/video/xPkN3tugpCQ/w-d-xo.html
加入蕃茄酱调味的新式做法：th-cam.com/video/MRFtJKNNVd0/w-d-xo.html
王厨师，你有没有想过用鳄鱼或鳄鱼肉做点什么？
在家庭來說 不可能這麼費工 會省下蒸這個程序 也難怪 常常做的收乾之後 排骨肉偏硬一點
謝謝王師傅的示範 我也來做看看
王刚师傅真不藏私啊。。这个做法真的第一次见，感觉必须做来试试
哪个在骂我！🤣😂🤣 笑死我了！王刚师傅真孝顺，四伯才打了个喷嚏🤧😮💨，煮着拍着都不顾，立马转身关心四伯 😍🥰😍
伯母骂的，趁她不在家吃好的😂
四伯的意思是，谁想打死我，或谁想被我打死？
@@marshan1502那肯定是包租婆和包租公骂四伯爷了😂
@@marshan1502🤣🤣🤣🤣🤣🤣
Uncle's sneeze so powerfull, my socks flew off
Much respect
did you have to put your leg down too?
嘴：油不要太宽，窄一点
手：先来半锅吧
建议这个排骨蒸好的时候让每个人都尝一下，伯爷，伯娘，摄像大哥，工作人员，路过村民... 然后又得再买几斤排回来重新蒸过，记得蒸好的时候再让大家都尝下，
台灣糖醋排骨還蠻常見的
不過做法沒這麼多功夫~
謝謝王師傅分享
台式的都要裹粉，這種不裹粉的方式我想我會喜歡
@@小李飛刀的飛裹粉的可能是用番茄醬做的吧
@@我們倆都是你媽兒子 台灣的糖醋都有番茄醬吧
畢竟是古法做的
你好想请教一下 台湾的糖醋排骨的大体制作流程 谢谢
老式做法，就是蒸。（20多年前年买的传统川菜大全，就是用蒸的方式弄熟）
真正的脱骨排骨是最好食呀！👍👍👍👍👍
I like to watch you cook. Explain well
這個菜以現代肉猪來製作，可以用港式簡易版來做。外國人特別喜愛。飛水，調重味再蒸，之後落鑊調個 酸甜醬汁，搞掂。免去油炸部份。
宽油是灵魂啊
我们在国外留学自己做就是焯水，糖色，葱姜陈皮，大醋大糖，盖锅盖焖到汁水起粘，出锅加点白芝麻就行。
@@cottonbomb8272 你那个情况，如果肉不是特别新鲜，大概率不脱骨
@@yulongxi9540 看是什麼猪？美國或巴西猪，便不需要考慮這個問題？他們會令到用家方便快捷享受他們生產的猪肉，絶不可能有老猪，並且他們的猪肉比較鬆化。猪排特別明顯，他們的猪排又厚又大件，簡易調味，煎炒煮炸都非常鬆化。國產猪就很難控制，就算很薄，一過火便有如柴皮。
@@NgTomawoo 我是说冷冻和新鲜的区别。我这边的猪肉是韩国，法国，德国产的，法国德国只有冷冻。
王大厨名言之一「油不要加的太宽，窄一点。」
我自己家里做就不用蒸了。排骨炒出微黄，加糖色、盐、糖、、酱油调色、一半的醋、一两片香叶，加水炖煮收汁。收干之前再加一次糖和醋调成荔枝味。
哇哇哇
又是以前的最愛
相変わらず美味しい料理だ〜
看起來非常好吃
用糖色更粘稠更香
台灣就是主打媽媽味呀！😂
叫老媽做這個版本的看他會不會拖鞋飛過來
Uncle is the best kitchen hand ever 👏🏽
sure would like to have these recipes in English
Uncle appreciates his meals !!!!!
四伯最可爱！
ty you so much for video, from ohio USA
Another masterpiece from best chef . Thanks chef wang for this dish
Fuck
剛哥，可以拍一支橙汁排骨做法嗎！
So making this, uncle is great as always.
沒見過的糖醋排骨🤓💕
師傅：這個油不要加得太寬，稍微窄一點
??????
還是倒了快半鍋
I enjoy watching uncle be happy about a delicious meal!
感恩分享！ 好吃！
原來還有這種好咬的糖醋排骨！臺灣吃到的都有點硬的版本😂
因为不愿意费时间。自己家里做可以多炖半个小时。
Chef Wang, I wanna see your version of Chow Mein. From your fan in the Philippines. 😊
Chow Mein, or fried noodles, is just a street food that differs greatly in different places. You won't find this food in a typical restaurant in China because it's not very popular and the profits can't be high. As I travel abroad, I found Chow Mein is mostly an overseas Chinese food. You can find fried noodles in China, but it will be pretty different in the Philippines.
Chef Wang made fried instant noodles once. th-cam.com/video/qY04dt5FFfI/w-d-xo.html
And there are other fried noodles videos for reference. th-cam.com/video/0D6G-Rbi7KE/w-d-xo.html th-cam.com/video/TH8OG4dZ6Gg/w-d-xo.html
@@zzzstl6371yep. "chinese" food outside of china is mostly catered to western european audiences. There's a good reason eating chinese food in the west makes one fat while eating chinese food in the east keeps one healthy.
Protect uncle at all costs!
finally theres a dish that i could actually cook
排骨入水 蒸燉到軟爛脫骨後
那排骨原湯 可萬用了
而去骨的排骨肉 也是萬用
流口水了😋
Brilliant and logical cooking.
这与王刚之前介绍过的＂开水白菜＂，＂佛跳墙＂以及＂葱烧海参＂比较，简直容易简单的多了，一点也不难做。
😂看著不難，😂自己做了就覺得煩，😂影響自己刷視頻。
@@法轮功媒体大紀元阿波真实了😂
太费时间了，3个小时，我都要吃下一顿饭了😂
可以蒸到罐頭紅燒排骨那麼軟就好吃啦
外脆里嫩⋯⋯嘖嘖嘖
以前想學下廚就是先看到別人做這道，果斷放棄，太費工夫了
来个无锡酱排骨的视频吧
bravo!!
“这个油可以窄一点” 然后大半锅的油 😅
空气炸锅可以炸排骨吗？省油
今天四伯母不在家，伙食就立马改善了😂 现在知道是谁在骂四伯爷了
沒想到火雲邪神在煮菜時打噴嚏
Nice work
2:50 這油不要加得太寬
嘩啦啦啦啦~~~~~
沒骨氣就可以炸 那我也可以
有没有考虑用一般家庭式的电磁炉,家庭灶的,做视频? 一般家庭会碰到的做饭问题和您的不一样啊. 条件不同了,可能烹饪的技巧,时间,等等,都需要调整. （一般家庭)
一般现代家庭可以按我的做法做：先焯水，然后用高压锅，放气了就关火，等压力下去了以后捞出来换空气炸锅180度8~10分钟左右就和视频里炸过的一样。这样再收汁就很快了。
冰糖老抽是一样东西？还是冰糖和老抽两样？
四伯不能去看牙医：牙修好了，还有誰給王剛試菜呀！😂😂😂❤
排骨还要先蒸熟啊
放在水里蒸的意义不大啊， 水的沸点是100C度，放水外面的温度再高都影响不到沸水的温度，用火烧水和用蒸汽蒸水的温度是一样的，干蒸倒是可以获得比沸水高的温度，因为蒸汽是是可以加热炒锅100C度的
四伯娘去了那裡？
三個小時煮一道菜太費時間了，用高壓鍋煮20分鐘省時省力
原來正版是 白糖配烏醋，我自己做都是蕃茄醬配白醋，哈哈
以前哪来的番茄酱，都是红醋加糖
我最喜欢吃的就是我父亲做的糖醋排骨，外面的饭店都做不到他的水平跟味道。
👍👍👍😍😍😍
跟我们这里的家常版的糖醋排骨做法不一样，我们是炒，加酱油，盐，然后加水，加糖炖，最后收汁的时候加入醋。
是的，这个多了一道炸的程序，会脆一点
不，跟著做過了，本來壓力鍋燉完很嫩，反而炸過變很乾，根本不好吃，失敗的做法，看四伯一口咀嚼好久，加上說了好幾次好乾 6:20
@@mikiwu_vanlife 感觉那个干并不是干巴巴的意思，是吃的意思，好干就是好吃。干饭一词是西南官方方言里的“吃饭”的意思
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
糖醋排骨放辣椒？四川风味！
這種傳統或是老式菜色既費工耗時又賣不了什麼好價錢，餐館老闆不願賣、廚師也不見得願意做。
光是寬油就虧本了
餐廳會把油一直利用的😊
FUIYOH
👍👍
Wouldn't steaming while in a bowl of broth be less efficient than simply boiling it? You also propose pressure cooking so I assume boiling would take less time and energy than steaming but more than pressure cooking. Great video as always though, chef.
If anything, steaming would eventually achieve the same effect but with less flavor permeation as steaming adds water into the bowl.
He is using a double boil method and also i heard when you cook the meat too much when boiling or pressure cooking it, the meat flavour and texture would be literally be mushy and also the flavour of the rib will all be in the soup not the meat itself
When you are boiling, you have a much larger bath of water. This means the flavour of the meat and spices will seep into the water and leave you with bland meat. With the steaming method, the much smaller bath of water means much more intense flavours.
This is all to say nothing about the much finer temperature control of double bathing. If the meat is sitting in a normal boiling pot, some of the meat will inevitably rest on the bottom and be overcooked. The temperature in the bowl that Chef Wang used in the steamer is probably hovering just around boiling. In terms of temperature control, the above is similar to when you are tempering chocolate in French cooking.
建議您，相同食材，可以試試蒸、煮不同的做法，效果不同。
例如：蒸魚湯，煮魚湯。
蒸冬瓜排骨酥湯，比煮的入味
一斤半排骨好少
四伯爺瘦了一大圈 好心疼的
把排骨放在盆子里, 里面还有水, 然后再蒸?? 那和直接煮有什么区别? 蒸汽有直接作用于排骨吗? 蒸汽的温度肯定低于炉子的.
所谓的slow cooking
"又到了你非常熟悉的環節"...
王剛：吵！同學們炒什麼炒～
我我我，吵個鳳梨蝦球、蔥花蛋
就只有我听到“没有骨气”笑出声吗😂？
能教學做雞精嗎？
本來壓力鍋壓完很嫩，又去炸過反而外皮很乾變不好吃，6:20 就像他說的一樣，很乾!!!看他一口咀嚼那麼久就知道。
而且燉爛才去上色，肉很多碎掉了，成品很像ㄆㄨㄣ...。我平常就會做糖醋排骨，簡單美味，而且色澤樣子也誘人。很失敗的一道菜!
这个菜的做法挺多的
很想交作业 但我不想花3小时
想都不要想xDDDD
果然是功夫菜😅😅
真是別出心裁的做法，如果在家裡面蒸爛熟後可否用煎的
00:48 漆二娃又在罵伯爺了
這道菜見證中菜的繁瑣 由濕變乾再變濕～
目测汤被四伯倒多。😂😂
王刚师傅变胖了😅
沙发
讓他沒有骨氣Σ（ﾟдﾟlll）
四百叶头发长了
怎么和你师傅做的天差地别
四川做法有什么问题？
WHEYNGGHERNGGGGGGGGGGGGGGGGGGGGGGGGGGGGG
睇個樣未到位，同港式酒家比還有些距離啊。
淨係離骨又唔柴都冇幾多間做到，仲有連湯蒸帶埋骨頭味出嚟，冇咁上下級數嘅大廚都唔識煮
這做法有夠廢工