Pork belly and salty greens 梅菜扣肉
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- Опубликовано: 24 июл 2024
- My name is Cadence Gao (中文：高寒). Some of you might already know me from Bilibili, actually one of my very enthusiastic followers has also been very generously taking and uploading my content from my Bilibili channel to RUclips every week, so I've decided to take step forward and create my own RUclips channel!
Going forward, this will be my official and only RUclips channel, where I'll be uploading videos here every week, and will be sharing with you guys the ins and outs of my life as a cook in China. So please subscribe and stay tuned~
00:00-01:35 What is Mustard Green Capped Meat? 梅菜扣肉是什么？
01:36-01:53 Hardware of this dish 准备一口锅
01:54-03:23 The choice of meat and how to deal with it 处理五花肉
03:24-04:48 Do the mustard greens 处理梅干菜
04:49-08:11 Assembling these two 组装梅干菜和五花肉
08:12-10:00 Steam the dish 上锅蒸
10:01-12:23 Flip over the dish and add some extra sauce 扣肉浇上汁儿
12:24-14:50 Prep rice and eat 配饭 吃
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北方人都這樣？這咖最厲害的剩張嘴而已😆
You show your video and let us see.
我去吃梅乾扣肉了，你自己加油
Pinned by Cadence Gao 笑死 公开处刑
點進去發現這人八成是去騷擾企鵝妹的那類人
而你連嘴都沒剩 可憐
各位，就像你也可以講紅醬=煮過頭的肉+絞爛掉的番茄，當幹話聽聽就好，每個人飲食習慣(可能還有講話方式)不一樣，如果有人要吃所謂"沒煮過頭的滷肉飯"的話，那是他喜歡的也沒必要阻止他🤣。
BTW，也不太有人會因為把"梅菜扣肉"拿來跟"滷肉飯"比而感到生氣吧，感覺大部分人是比較感到疑惑哈哈哈哈。
確實是不會感到pissed 這影片這麼愉快好笑
梅菜扣肉臺灣人也吃，因為台灣也有為數不少的客家人。
不過滷肉飯不是「滷過頭的肥肉」，肥肉的軟爛程度因口味而異，唯一不變的是膠質融入滷汁中的黏黏口感，那才是滷肉飯的靈魂。
我身為一個生活在台北的人，個人非常討厭滷肉飯吃起來會黏嘴以及甜味壓過鹹味，就是吃起來甜甜黏黏的，非常討厭。
@@erickao8366 滷肉飯不一定要是甜鹹口的，但黏嘴的膠質是不可缺的，不然就是肉燥飯了
@@TW-C0unterF1sh 哇靠!!我認識超多北部人都覺得滷肉飯=肉燥飯
難得看到同樣理解的，感動了
不過滷肉飯基本都要有點糖在裡面提味
@@xxxeric428還好基隆是南部 只有天龍人才會認為滷肉飯跟肉燥飯是同個東西
長時間燉煮英文叫over cook沒毛病，是靠長時間氣泡讓肥肉變軟的
台灣人不會生氣啦～
We got great 梅干扣肉as well，因為也有不少客家人啊！
至於肉燥飯，有太多作法了～ 等你的作法出來我們在討論～
我🏚️了
其實我不懂為啥一直說台灣人會生氣
因為台灣人也很愛吃梅乾扣肉啊哈哈哈
梅干扣肉對我們來說是上館子，或是有宴席的時候才比較會吃到(因為做起來麻煩)
至於滷肉飯，則是平常在家想滷點肉就會順手加肉燥下去一起做的，或是今天想吃就去路邊吃一碗
所以對我來說兩個都是生活中的味道
因為台灣人很自豪很吹捧滷肉飯XD
所以萬一說有東西比滷肉飯好部分台灣人會生氣(特別是在YT foodie channel的話)
我覺得滷肉飯是沒啥好吹捧的東西說
就是個運用碎肉或邊角料製作的勞苦民眾料理而已
就像美國人也不會特別吹捧自己的肉醬麵一樣?
@@MrMessy1986
I am a Taiwanese. First of all, this "Mustard Green Capped Meat" looks absolutely gorgeous.
Leaving a comment in English cause I'm wondering if the RUclips algorithm might recommend this master chief to the broader internet, lol.
I’m from Denver USA. I found him. Love his channel even tho I can’t understand the language. As for the algorithm … I get advertisements in mandarin now.
Funnily, I think I first saw this dish in a taiwanese movie, I think its called Man Woman Drink Eat? I remember the chef dude cooking what looks like this in the opening scene.
梅干扣肉和滷肉飯怎麼會放一起比？滷肉飯是拌飯的，講究的是怎麼做個簡單細膩的配角；梅干扣肉是一道完整的菜呀～當然可以有更多的食材（也就是梅干和更大塊完整的肉）更豐富/強烈的呈現😂
谢谢阿凡提的指导
狂喜, 去年在高廚的雜貨舖網購了一台低溫料理機
才提到我蹬腿前最想吃的就是梅干扣肉
我老爹也是個廚子, 煩他煩了兩三年想吃梅干扣肉
今年過年好不容易吃到了, 沒想到一個月後居然看到高廚也做了!
03:44 梅乾菜要洗的原因是因為一採收馬上就要塞進罐子醃製了
如果沒洗乾淨, 會殘留很多泥沙和髒東西
這道菜最麻煩的就是要洗好幾遍梅乾 + 豬肉的多道工序處置
(麻煩一點還可以烤虎皮紋出來)
但就像高廚說的
你越用心在一道菜上面, 吃的人越能感受出你付出的感情
oof, I miss my parents already
洗梅乾菜的原因有2個, 1是要把沙子洗掉, 2是降低鹹度, 沒降低鹹度加醬油會太鹹, 醬油加太少又會沒醬味, 台灣也是有很多客家人的, 我媽也做梅乾扣肉, 也做香菇滷肉飯, 都很好吃
要跟梅干扣肉打對台的
應該是控肉飯會更適合一些
滷肉飯比較接近貼心的拌飯料汁
但如果要以平民美食為基準
我覺得嘉義雞肉飯的代表性會滿突出的
身為台灣人。我不會因為說滷肉飯是煮過頭的五花肉而生氣
但你今天說是煮過頭的米飯就麻煩大了
要嘛你搞砸了這道菜，要嘛你拌了你的滷肉飯！！
You'll fuck up your Lu Rou fan when you mix your pork sauce and rice.
看著口水就流下來了...
I’m not particularly traditional but making the leftover juices into a sauce made it look nice. This is speaking from a Hakka and Cantonese person here living out in Canada
這道台灣稱為梅干扣肉，在客家菜館比較多。如果是要「對標」的話，我會覺得對手不是滷肉飯，而是爌肉飯～
這不就是放了梅菜的控肉嗎😂
不會生氣的，兩種都吃~ 不同風味，不同感覺！
我是台灣人同時也是客家人也愛梅菜扣肉❤
我是台灣人 梅菜扣肉真的屌打滷肉飯
超愛看高廚跟老飯古
i would say as the recipe exists for so many years, every process in it stay with a "reason".
so for the reason you wanna wash and drain the MeiGanCai, from what i was told and my understanding, is that
1. during the drying and delivering process there will be dust and other dirt attaches on the meigancai, so you wanna clean them up
2. meigancai use a lot of salt to produce, use it directly will be extremely salty. even you can balance the saltiness during your cooking without adding additional salt or soy sauce (usually you have to), the meigancai you buy from different seller wont be equally salty every time, also even in the same bag they wont be equally salty, cuz the salt used during production might not distribute even. so dont bother just wash its salt till your standard and season the salt back during your cooking.
3. it is kind of rare these days but you might bought the meigancai from local morning market or your parents just received some meigancai from their friends or family members, and these meigancai are "handmade by farmer family" and they are more "authentic", but these "traditional methods" may use raw salts and other additives that are not really safe according the current food safety measures. so i think it wont hurt to give the meigancai from "unknown source" an extra wash.
correct me if im wrong
只要料理的理解跟方向是正確的，就沒必要堅持傳統。有這樣的料理人，我們才能吃到真正好的料理！
That looks wonderful!
I’d definitely try making it.
However, sometimes we eat tradition food to fulfill the senses of our old times memories of childhood and the warmth of the past.
Even they are over cooked , they’re still fulfilling souls food for me.
台灣過來深圳玩幾天。剛剛特地到喜鵲派吃飯。雖然沒遇到高廚拍照留念很可惜。但食物真的很好吃…👍🏻👍🏻👍🏻
好爱英文节目，真的好惬意
I actually got inspired and made this. OMG, 我不会轻易再做这道菜了。平时还是吃梅菜焖肉好了。但是好下饭呀！definitely got room for improvement
客家菜在台灣也很常見啦....拿來做扣肉的可多了,但梅菜肯定是我的最愛....沒有之一
這老外 為什麼連台語都講得有模有樣 愛了愛了 什麼時候做個滷肉飯
記憶中難忘的滋味
我爹常炒的家常菜
梅乾菜是俺爹自製
可惜我學不會炒菜
只能回憶兒時美味
梅菜扣肉 超下飯😂
You just made my Hakka side *so happy*, I cannot adequately describe it in words xcept to say that I'm grinning so hard my face hurts. 這是我其中最喜歡的一道菜! It brings back fond memories of growing up in my grandparents' house.
1:41 *SNRK* An pot with an burner huh? *cackle* The English major in me is getting far too big a kick out of that (and I don't actually have a wok either, what I DO have is a formerly non-stick saucepan that has been so seasoned it functions as good as any wok I've used.)
2:02 FIVE FLOWER PORK bahahahahahahaha oh lord yes, 五花肉. I'm not sure there's an English equivalent either - it takes too long to describe in English anyways lol.
3:50 and 6:12 Ohhhh I can tell you why re: the unsalting! Because if you don't, or don't unsalt it enough, later on when you add your seasonings to the meat 你的梅菜和汁會鹹到利馬掉髮禿頭 (guess how I know). 師傅教的的確有點道理！
8:26 No kidding. The amount of juices that the dish produces has to be seen to be believed. That's a great tip re: the plate on top of the bowl to steam it!
9:24 哈哈, 老陳好貼心啊!
9:41 I have personal experience with this. Those juices are *hot*. Ow is right.
10:11 You're absolutely right. It is *stupid* good. 超級下飯! (And omg it is so good with noodles. SO. GOOD.)
10:39 BAHAHAHAHAHAHA. It can't possibly be bad with so much soy sauce in it, not at all!
10:57 I felt Vermouth's oooh in my bones. Man, that gorgeous fried pork skin... Did your mum say anything about the picture?
11:15 - 11:14 不只他們微笑，我看到也笑呢. It is sooooo 下飯 it's dangerous.
13:34 My reaction exactly - 吃到沒世間搭理任和人.
That said, damn it all, now I'm going to have to go hunt some down for dinner tonight.
And as for what would be nice to see next - your take on 客家擂茶 and 客家算盤籽! Wild hope anyway...
哈哈 高厨说摄像机后面大家都冲着做好的扣肉笑的时候 屏幕前的我也是这个表情 😄
我來自台灣 我還是很喜歡你的影片
非常期待梅菜扣肉risotto…
Think outside of the box, my friend. I prefer homemade chinese or Italian plat noodles, get right amount of juice, still get the texture of itself. Top with a bit of cheese and green. Perfect
你没吃过梅菜扣肉披萨
@@evanhu4031披薩應該還行
o shit that part about leaving the last part of sauce in the pot is genius. my pickled mustard greens always felt a little sandy no matter how well i washed it.
滷肉飯確實是煮過頭的豬五花淋在煮過頭的米飯上阿
哪家滷肉飯的滷肉不是放在那邊加熱老半天的?哪間店的白飯是現煮的?
滷蛋也的確是煮過頭的雞蛋，畢竟是他是煮熟了剝殼後又泡在熱滷汁裡加熱的
只不過是用比較難聽的方式說出來而已🤣
傳統梅乾菜是日曬地所以會有很督沙子或土
是一定要洗的
我想多了他是知道的
你如果在台灣吃滷肉飯就會發現，滷肉飯是搭配白菜滷，油豆腐，清淡的湯，或是燉魚這種簡單食物上的一種底味，很少有人單吃滷肉飯的啊，
😂不管什麼口味的梅干扣肉我都想吃😋
滷肉飯的滷肉 更像是調味料 不太能稱得上一道菜 陽春麵會加 乾麵會加 燙青菜會加 所以拿來比較並不會生氣 只覺得滿腦子問號
同意，現在在家做滷肉飯通常是想滷個爌肉就順手加些肉燥一起下去滷
他是醬汁不是一道菜
我們家這幾天晚餐有一道梅干扣肉啊😂
台灣人有在吃的😂😂😂
This looks like one of the dishes from the opening scene of the movie Eat Drink Man Woman. Maybe make every dish from the movie one day?
I'm Taiwanese but I do love those jokes lol
High expectation for your Lu Rou Fan!
上了节哲学课
In terms of the view point of traditions, imo, it could be the case which people didn’t have much of the resources back then therefore they did what they could with what they had.
我的英国朋友爱死梅菜扣肉了！我分享给他了 哈哈哈哈哈
我喜欢梅菜里面加点笋干
台灣也有梅菜扣肉啊
01:00 台灣人感覺有被冒犯到🤣但是是高寒說的，我想聽為什麼。期待滷肉飯😂
Chef Gao I’m a Teochew my Grandma will just braising the pork and mustard greens together
我媽還在的時侯也會做這道，沒感到冒犯，反而讓我想媽了。不過如果你做『滷肉飯』，反而有可能冒犯一半的台灣人，具體冒犯到哪一半可能要看選材做法。
能不能做一期猪脚饭
NO～～～我一個台灣人我也很喜歡這樣吃！！！！把控肉+酸菜！超下飯
Im so curious about his background, dude is just fluent in so many languages
直接敲碗台式滷肉飯!
梅菜裡面放滷肉!!!!!
太奢侈了啊!!!!!
滷肉飯的飯不能爛啊!!!
會覺得是煮過頭的肉，可能誤會了些什麼，或是吃到肉燥飯了XDDD
this dish. Delicious in pickled vegetables. For pickled mustard, I will not soak the vegetable until it loses its flavor. I suggest you try it after washing it. Quickly rinse off the sand, chop it into pieces and start cooking. This is the rich flavor of this dish. Don’t let the flavor be lost.
這種酸梅的做法，讓你吃到的肉帶有濃濃的酸菜味，所以你就不會吃太多酸菜了。
This way of making pickled plums makes you eat meat with a strong flavor of pickled vegetables, so you won’t eat pickled vegetables much.
梅菜扣肉是emotional comfort food
滷肉飯不算一道菜啦，就是下飯又簡單的一個配料
需要梅菜扣肉披薩
一道年輕可以吃好幾碗飯
一道老了只能吃幾口試試味道 XDD
我個人不是很喜歡把五花肉拿去炸，我覺得那個光華平順的表皮是一個看起來很舒服的事情...
梅菜扣肉超好吃 我是台灣人
怎么大师傅没说要放花生酱？？？？？
亚硝酸盐可能是需要洗菜的原因
freedom measurement got me
7:30說的關於傳統的相關論述,讓人想到某飯骨
13:10 我們才不會生氣
我也覺得梅乾扣肉比較好吃
老饭骨的一生之敌 哈哈哈哈哈😂😂😂
杭州人来报道
最後的筷子，笑死😂
What was that thing that you guy used for eating ?
I think that's a dentist tool, I saw my dad used it for his patients.
@@elijahyourdad3937 😆
我家喜欢放厚片芋头/马铃薯一起蒸😋推荐给各位
剛開頭就爭議發言了!!! HOW DARE YOU!? LOL
身為台灣的客家人，我還是比較喜歡滷肉/肉燥飯....
高寒我愛你
不是啊 我們也吃梅干扣肉啊
可是煮過頭的蛋真的很好吃
冬天用芋頭代替梅菜來做扣肉（一片芋頭夾一片扣肉排在碗中）更美味， 更「邪惡」
粉蒸肉會更適合～底下鋪地瓜或是芋頭或是饅頭
I've had that a few times in my life and it's good, but it's too rich. I prefer a simple red braised porkbelly
下回来个客家木耳炸肉吧！
梅菜扣肉勾芡浇汁是传统做法啊，怎么就不traditional了？正经宴席肯定要浇汁，不浇汁属于是家里随便做。
各位 chill~ 既然用英文拍影片(視頻)代表方向客群是給我們亞洲人所說的老外，
在我們華人眼裡可能大致上分辨出來，但對中餐一知半解的老外來說，他們會把兩樣歸類在同一類上
至少我墨西哥朋友是這樣說的 只是一個多了旁邊的燉菜
以前在那邊生活過一段間前一週煮了滷肉飯 過幾週去中國城買了梅乾菜回來煮扣肉
室友回來聞到香味跑進來問我說是不是在煮上次那道肉汁飯 為甚麼這次切這麼大塊我回她說 不是 這是另外一道燉肉 他說都黑漆麻烏 看起來差不多
高廚開場前面講點輕鬆的 不要太認真 專注在梅干扣肉上面 烹飪影片分享給大家 不需要這樣噴
Coffee bean roasted !!
這做法沒毛病阿~挺棒的
但是你的說法就太偏個人了，不過沒關係~菜做得好吃就好~畢竟個人觀點不代表所有人~我也尊重~
加油~繼續出好菜^^
什麼叫「太偏個人」，每個人本來就有講出心理話的自由，除非是性騷擾或仇恨言論。一個廚師講的話當然只代表自己，難道你以為他是政府發言人或是公關代表？
@@commenter4898 你還好嗎？我沒有貶低他吧⋯⋯我也是表達我的觀點，不喜歡就跳過去就好啊，何必這麼氣？我說他好話你不看，專挑某些段落出來批⋯⋯⋯壓力有這麼大嗎？靠這樣舒壓有比較好嗎？
@@blackheaven1220 每個人講話時，預設就是「偏個人」，並且這也是每個人都有的自由，所以這世界上不存在什麼是「太偏個人」的。當你用這樣的字眼來描述你不認同的觀點，那就像是在說「你的言論太自由了」或「你太有想法了」，是在否定別人的基本人權。
不好意思我的文字讓你誤會我在生氣，其實沒有。我只是看不慣台灣人這麼不懂得怎麼應對別人的批評和玩笑。明明可以不用回應或一笑置之，偏偏就要小事化大，輕者「你講的好偏頗完全就是錯的不過我雖然委曲我有雅量我尊重你我好偉大」，重者上升到民族大義動拳頭像之前超哥打Toyz那樣。
@@commenter4898 喔
我是台灣人
當然
泡過水 在清洗過流水比較健康
←期待高廚版滷肉飯的台灣人
看高廚的中文頻道學美食
看高廚的英文頻道講真心話
Pissed hungry Taiwanese walked by XD
为什么用这个夹子吃饭啊
3:31 笑死了
乳了乳了
Excuse moi 字幕組其實是法國人（？
12:27 🤣🤣🤣🤣
畢竟鮪魚沒有鮪魚土魠沒有土魠有例在先，這有五花丁有五花片，本人做為台灣人，把這稱呼這為什麼不太有意見，唯一有意見為什麼不用湯匙?最後的米粒怎辦?
就是為了洗掉沙子啊XDDDD
有沒有台灣人來論滷肉飯、肉燥飯跟爌肉飯的分別😆😆😆
你们买几双不锈钢筷子吧….
完全不推薦。
@@lyogung6929 行，把你家的筷子都换成镊子吧。
一碗三十台幣的台灣庶民食物滷肉飯只管吃飽跟爽感，被你這樣宣傳一波怎麼會生氣叻😂，等你的滷肉飯啊！
梅干扣肉 絕對比滷肉飯好吃
3:43 southern “ Chinese “ not “Asians”
希望高主廚能清楚區分中國人跟亞洲人
Depends on your political view. Is Taiwanese Chinese? Also some diaspora communities left before their ancestral land become a part of China.
中槍：台灣人、南方中國人、美國人、義大利、法國、瑞士人、北歐人、北京人/老飯骨
台灣人根本不會覺得被冒犯 都被冒犯這麼久了