The theme here is toss-fried noodles with soya sauce. @ 3:45 Procedure and progress are 100% Cantonese, but the key is the toss-fry timing, intense heat control, seasoned wok (so it doesn't burn/stick foodstuff) and special soya sauce (per chef's unique recipe). Looks simple and easy but it has gone through years (if not hundreds) of trial and error to perfection. Good luck. Aim: hot (not spicy), delightful aroma and flavoured, crispy noodles. Note: He boiled the noodles a couple of times, think it depends on the variety, so many different sorts on the market.
Thank you chef for sharing your video clip on yummy tasty and delicious food. Superb 👌. Fantastic wok skills. Just one question please kindly state type of wok you are using is it carbon steel or iron wok?
齋睇都正到爆、要去幫襯下👍👍👍👍👍
豉油皇炒麵咁做就肯定百分百正👍大廚掂
🙏👍非常吸引大廚🧑🍳好得正各種都喜歡💕👍👍🙏🙏
試過炒麵好正，鑊氣味十足！打包返屋企一樣好食！
龍記小廚的炸子雞也是一流！
The theme here is toss-fried noodles with soya sauce. @ 3:45 Procedure and progress are 100% Cantonese, but the key is the toss-fry timing, intense heat control, seasoned wok (so it doesn't burn/stick foodstuff) and special soya sauce (per chef's unique recipe). Looks simple and easy but it has gone through years (if not hundreds) of trial and error to perfection. Good luck. Aim: hot (not spicy), delightful aroma and flavoured, crispy noodles. Note: He boiled the noodles a couple of times, think it depends on the variety, so many different sorts on the market.
掂吖！落碟個下，流晒口水。😋😋
師傅好火好够鍋氣❤❤
好功夫！👍
yes!
好正
功夫到家
真工夫!
有料到。
哇！正啊……😍😍😍
多謝你
真正頂級炒手。
呢D咪廚藝高手囉，好過上電視果D
上電視嗰啲 (除咗一兩個之外) 一般都係得個樣，好睇唔好食。
正所謂「師傅一出手，便知有沒有」
師父👍👍👍
炒麵加少少上湯更加perfect,(個人喜好)🙏
This is 鑊氣
Thank you chef for sharing your video clip on yummy tasty and delicious food. Superb 👌. Fantastic wok skills. Just one question please kindly state type of wok you are using is it carbon steel or iron wok?
Maybe iron wok
s.個位同志.好攪笑.心弘共嗚
唔怪得冇後生仔入行 咁熱既地方 夏天溶左都似 第時都係機器炒了
😂😂😂流口水
👍👍👍💪💪💪
learn it, just see how much oil and fire turn on and off timing. great and powerful..
很多年前炒河粉是粗河，但後來只剩幼河，不明所以。
粗粉好食好多
炉头噴射機般火力，师傅功架十足
你個形容非常貼切！哈哈哈
好功夫!真的不多見了.
多謝支持！🙏
呢間要是下😊
👏👏
太細碟，買幾多錢？
🎉🎉
煤油車運食油，所以，甘猛火。😂😂😂
👍🏼👍🏼
首先，你睇佢牛肉拉油拉幾耐？拉油定炸先？炒麵先炸後飛水，我第一次見，算係開眼界，佢手法有啲獨特，非傳統做法，搵日落去試吓味先最實際⋯⋯
同意，炒麵手法第一次見識，要去試吓至得。😋😋
👍👍👍
炒河粉要粗身半軒身河粉先好食現在的動身濕己不能相比
三样野，煮三轮，放埋一起煮第四轮
高手在廚房
ha........... yes
蛋炒饭得放三个鸡蛋才好吃
唔該地址❤❤❤
龍記小廚
港鐵牛頭角站 A 出口, 步行約6分鐘
炒河落蛋水 功力可以去到邊😅
未必係呢位師傅嘅問題，但我都想知，佢係邊度落髮？問佢師傅點解咁教佢？
看到最尾睇到餐牌，干牛河$82， 4 小粒魷魚豉油皇炒麵 $82。
干牛河$82，成本係：河粉 $5.00，牛肉 $15 - $20，其他什項大約 $5.00，其餘都是舖租、人工..................，賣 $82，已經好刻己。
less oil, perfect!
河粉太幻，似金邊粉😅
見佢用幼河粉就已經唔想食😅
同意，新派喎。師兄，而家冇人識分湯河同炒河
哩個乾炒牛河正宗！ 韭菜牙菜先斷青，牛肉拉油鎖水份，河粉煎到焦焦地先至加豉油兜均，再落配料一齊炒，加紫洋蔥爽脆清甜，唔油膩且色香味美👍
師兄，佢唔係正宗做法，佢做法比較特別，佢炒芽菜先落味精已經另類了
師兄應該係食神，隔住個mon都食得出
@@fan2o2同意
干炒牛河係唔会落韭菜，係韭王，而佢一條韭王都無落，仲話正宗？
@@fan2o2 哈，炒芽菜都要落味精，真係「另類」了。
沒有幾十年功底炒不出來的
用水河嚟炒扣晒分啦
炒飯要加一點靈魂落去（豉油）
冇錯
是炸牛肉，非炒牛肉，欠缺煎炒入味，粉底太軟糯，非正宗廣式河粉
叻極有譜，用湯河粉濶度炒河，河粉點會彈牙，真係唔明，以前D師傅用手指濶河粉炒，而家絕種，係咪難炒D
同意，新派喎。師兄而家湯河同炒河都冇人識分
唔係絕種，係河粉有分湯河與炒河，兩者有分別。
河粉可以再燶多小小
点解芽才要切头切尾？好睇唔好吃.
麵河過咗但飯又未夠，可能上鏡有壓力，未發揮得好⋯
抄1碟牛河10分鍾，抄就6至7碟先有得做😮
邊有呀，5分鐘都冇，你點睇到係10分鐘呀？
都唔知您up乜。。係炒。。唔係抄囉
乾炒牛河， 識炒一定用濶身河粉。 敗筆巳呈！
河粉睇黎炒得好夠身喎～
用火用得好好
dlatohk don't talk too much, pls pay monthly fee now ! 😡😡😡😝😝😝😜😜😜
3:12 嘩！碟牛河咁多芽菜嘅？！妹仔大過主人𡟖，我淨係見到咁樣都已經唔想食！！最撚憎 …😵😵😪😪😪
我反而最鍾意咁多芽菜😂🤣
講真，拍片賣廣告炒一個半個炒到幾靚都冇用，出品個個炒得咁靚先得㗎
样样都拉油。。
快吖嘛。
的確很乾炒
晒气,晚晚收工返屋企搽跌打酒喇?扮晒大師傅😅
全條片三炒碟嘢，全部都把鬼！！我一定唔會幫襯囉！！😒😒😮💨😮💨🤮🤮🤮
咁您食屎咪0岩囉
有什麼特別？
依家冇生意就話任你舞，幾十多年前大酒樓埋架嘅時候，鑊尾嗰邊四大天王炒到飛起，仲同你出水
太假了，炒一個牛河，有必要那样做嗎
權怕少壯- 你这些新品牌只是過眼烟-你有多大、我只是大㕑年纪？香港已😂没张来、只是要兩歺温包就可以
牛肉走油咁耐架咩 老哂身 不好吃
識唔識睇油溫？
倒完油落去 都無起泡放落去 滑咩？
好想食
香港飲食業一潭死水/結業朝/.........
影俾你睇通常都係靚好多同多料好多！😅
啲客走撚哂啦!咁炒。
你哋快啲走😂唔好阻住啲想食好嘢嘅人
認同
呢啲你唔會啱食，屎先咁你食!
炸子雞已經唔好👎失望