Chef Wang teaches you: "Crispy Stir Fried Pork Tenderloin", the taste is amazing 溜肉段 【Cooking ASMR】
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- Опубликовано: 29 сен 2024
- 下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness
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 RUclips 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
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下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness
Thank you谢谢Chef👨🏼🍳王刚老师....For your precious advice 👉🏻particularly No. 2 : must use potato starch必须用土豆淀粉.
Will try out your recipe this coming weekend 😉😊....Take care Chef, God Bless🙏🏻💕🙆🏻♀️
Thank you
Thank you
Thank you chef I've been wondering how make this for a long time.
What kind of oil?
He is using medium heat to fry because he is using a restaurant jet burner, at home always fry on high heat
@@jelouiepagarigan682 Idiotic comment
@@damienx0x There is always one 👍🏻
@@jelouiepagarigan682why so rude dude? That's stupidity you know.
💯 chef
This has got to be BY FAR the most straightforward recipe I've seen on YT. No extra talk, no pretentious flashy techniques, no side trips, no BS. Just a simplistic, and DEFINITELY tasty dish cooked in less than 5 mins. I am SO making my students watch this video!
A++
That one piece of onion: not today
让我惊讶的是逃跑的洋葱
215/5000
厨师您好！ 我正在使用在线翻译。 我要感谢你的精彩视频。 我很欣赏英文字幕。 我会尝试做这顿饭，看起来很美味！ 我希望你和你的家人都好！
王刚老师，风格有改变是好的，但是个人意见静默的画风不适合你，我个人还是喜欢你以前的风格，川菜还是要有点烟火味才好。
international 国际版 总要改变一点方式吧
去中文号就好了啊
Hi Chef Wang Gang, we made this recipe tonight for our dinner. It's delicious. Thanks from Manila.
Just made this. I ended up pan-frying instead of deep-frying and It was still amazing and delicious!
为何不能保留你的旁白? 没有了你的讲解, 我觉得看的很不是滋味。
2:56 I found this so funny, Chef Wang Gang the way he dump's the Pepper Stalks on the floor 🤣
Haha didn't notice that's funny indeed
Is that a jet engine that is used to heat that beautiful wok? Or is that a hole directly to hell?
Your guide soo good, I made the dish today for first time and it turned out excellent! Meat was sooo tasty.
My smart meter had an aneurysm watching this…..
I love how you cook in real time. No editing, we can see just how long you did each step. Nice change from thr normal 👌
5:41 where did that lump of black gunk fall from ?!?
So glad I found this channel.Chef is an artist and I love the straightforward presentation. Just have one question. What in the name of god dropped from the ceiling onto the stove at marker 5:41?
I just found this channel and I am SO EXCITED to try these recipes! Thank you so much for posting them!
Yes it looks so tasty 🤤
I know, right??? I found it a few months before you did and I can't say enough about this young man's skills and passion.
this looks so good! i deep fried some potato chips yesterday and i saved the oil for my next deep-fry project.
this guy has such fluid technique.... incredible
Detailed instructions and the pork looks delicious. Thank you chef!
I learned a lot from chef Wang's videos, but I love how "low medium" heat in description is really like a jet engine grade hotness. :D:D:D
“After the oil temperature is 60% hot”? What does that even mean?
It means a little more than halfway to boiling I guess. Probably a translation mistake.
Why is the tap water running ... CLOSE IT
RUMBLE does not force you to watch commercials --- RUMBLE does not force you to watch commercials --- RUMBLE does not force you to watch commercials
RUMBLE does not force you to watch commercials --- RUMBLE does not force you to watch commercials --- RUMBLE does not force you to watch commercials
Great instructional video! Clear and straightforward. Good technique too. Follow this and you won't go wrong! Only thing I do is check the oil temp with a deep fry thermometer or use the wooden chopstick trick. I don't trust myself just yet to eyeball the correct temp.
Chef, a small translation repair “ Next to make crispy ‘BATTER’ ”
Valeu chef wang 👍👍👍👍!!! Brasil 💚💛
Acabo de ver algunos videos, estan muy buenos. Gracias por compartir estas recetas y permitir aprenderlas de manera didactica y facil, GRACIAS
BS. Shows the pork in the gooey starch mixture, but when he's putting into the pan, it is covered with dry powder.
I made this with corn starch, not potatoes. Is wrong to the final taste?
I’d like to know too….am just gonna use corn starch,I’m sure it’ll be fine…Anyone else already tried it?
Should you or should you not wash the meat? I keep hearing contradicting advice
Looks fantastic. Congratulations. You have asbestos hands, by the way!
On the sauce you use grams but that doesn't make sense since I see you using spoons. How do you measure the sauce ingredients? 1 gram is hard to measure on a scale.
我喜歡聽你解說
What is "dry starch" ? Corn starch or something used similarly for thickening?
I’m watching both your main channel and this one. You are awesome!
That is a beautiful chopping board! what is it mad of?
How do you measure temperature in percents? What kind of Chinese wisdom is that?
we just use our finger ditch in
通过油的状态来判断。这是长时间才能积累出来的经验。
Judge the oil by the sounds it makes, after doing it for so long it becomes easy
I made it,and its so yummmy,tnx for sharing Chef....Godbless
He scratch his balls before mixing the pork into the batter😊
Hola Wang me gustaría que los compartieras en español, gracias
太好了，王师傅！
我和你学到了很多。谢谢。
来自巴西的问候
不喜欢这种无声电影！还是带解说的好
很明显这个频道是给老外看的啊，他英语又不好，怎么说啊？就配个字幕让老外看看就好了。。
MSG...
I tried and couldn’t not get the potato starch right
Dont know why im here, i dont even cook 😂
Very good instructions and demo . Very clear explanation why some steps need to be taken.. and most likeable of this video is No excessive talking. Kudos to Chef. I always like his videos of real Chinese basic Good Chinese cooking
With all the reports of fake food in china, isn't it time someone does a fake food cooking show maybe called "I can't believe that's not real food"
Boeing called......they want their jet engine back. Seriously, though. Great video. I wish I had that kind of burner.
I heard "scarlet fire" in the beginning and thought you were about to blow up some earbuds.
How many stars is this place?
wish i could give 2 thumbs up
Chef Wang. What type of wok do you use? Where can I get one the same?
ruclips.net/video/1PMasL_48rA/видео.html
What was the vegetable added in 3:46? I don't think that's green onion or lemon grass.
What those minor ingredients did you put? Is that red bell pepper?
the water and gas bills this man is paying must be insane
glad I'm not the only one who got annoyed at the constantly running water in the background 😤
这种 油锅 泡炸 的 方式 只适合 餐馆 不适合 普通家庭，普通家庭是不可能 为了 一盘肉条 下这么大一锅油 滴，虽说 剩下的油 实际上 还可以再用。只能看看而已
I love chinese food.
Mantap jiwa
Just made this. Its is absolutley incredible. No need to ever by takeout chinese again!!
❤️ from🇮🇪 ….I will definitely try this… looks amazing…
Wow! Yummy 😋
Why leave the water on?
Whats the horrible black thing that fell out your overhead @5.41 wouldn't want that in my food 🙂
I saw it too😅…thought it fell on my screen😂….
hello wang gangsters💯
Oh, now i need a Wok!
thanks for metric
Yummy thank you chef 👨🍳 you are 👍👍👍👍👍👍
I get so hungry after watching him cook such incredible dishes
that looks fire 🥺
王师父 早呀！
今天就试做这个！😋😋😋
Chef Wang, great videos- thank you. Please tell me what "scallio oil" is? The E glish translation says it I used to brigten the dish....
葱油就是把葱洗干净，切成小段，然后放油锅里面油炸，直到将葱炸到黄色，油变香位置，最后捞出葱即可。当然，你也可以将香菜、芹菜、蒜一切放进去炸。中国饭店一般都用这种油炒菜。
Can someone answer me..if the potato starch is same Like cornstarch,?.😅
It is similar and works in the exact same way. Restaurants and takeaways all use potato starch. It can only be bought from Asian supermarkets or online. Potato starch will stay crispier longer as opposed to cornflour that why restaurants use it . I’ve always said to my subs if you don’t have potato starch then you can substitute it with cornflour . At the end of the day it will still provide a batter
8:56 软炸里脊做好了，配椒盐可以吃了。
这是干炸里脊，软炸里脊的糊里加蛋清，油炸后才“软”。
Ty chef Wang job well done looks great!
That's an ocean's worth of oil right there.
Awesome chef!!! Where is your restaurant?
没讲解好别扭
Caiziyou oil?
这是假频道吧
原来这个是国际频道，难怪评论这么少，而且没有人声解说
It is good.
I did at home now i m michelin chef too...
looks so good! I have a question though:
what was it that got chopped up after the onion but before he made the sauce?
Looks like a spring onion or green onion
Lemongrass, maybe.
Welsh onion
white portion of the green onion
ng Việt Nam đã xem 😆😆
这期也太拖拉了吧，热个油热了一两分钟，完全不是讨人喜欢的风格
Is there really no garlic and/or ginger in this recipe????!!!!
learn more
I will have to try this dish. It looks so delicious and colorful. Thank you for sharing your recipe.
淀粉加多一点水啊，看你搅非牛顿流体好费劲，哈哈哈哈哈啊
这期的节奏跟以往不一样啊，而且怎么没有解说了？
英文频道 体会不到 王刚视频的精髓 ~~~~~~ 不会朋友 可以直接去餐馆
Fantastic wil try with fish flakes
Looks really delicious. At first I was really worried when he put the big wok on the edge of the stove - I thought it might tip over and burn him. But then it was revealed there are two holder thingies there, so it was totally safe.
看不全中文字幕，没了声音不方便。希望有语音！
Delices
好家伙，东北溜肉段
So impressive, so talented
Pork loin and not tenderloin.