Chef Wang teaches you: The Qualitative Change of Sugar, with professional coating techniques

If you are English viewer, please turn on the CC and choose English for subtitles, thanks for watching! The hardcore kitchen videos have returned! The first video is not perfect, and due to changed devices and post-production process, we had a few challenges. However, nothing in the world is difficult for one who sets his mind to it. Hopefully, it would be better and better! Hope everyone enjoys the new kitchen and videos, and I would continue to present more and better contents 💪💪💪.
The topic of this video is sugar. I'd like to introduce to everyone more about the various kinds of sugar and the overall process of cooking sugar. In fact, you will find culinary jargon like caramelized sugar, basi, guashuang, sugar coating and etc simple after learning their cooking process and principles. By watching this video, I promise that you will learn these advanced techniques. If you don't, please watch a few more times 😃.
硬核后厨正式回归！第一期拍得还不够全面，由于换了新的设备和后期流程，遇到了不少挑战，不过世上无难事，只怕有心人，相信会越来越好的！希望大家喜欢新的后厨和画面，我会继续努力给大家呈现更多优秀的内容💪💪💪这期还尝试了软字幕，如果需要字幕可以使用RUclips的CC功能，不知道这样会不会给大家提供更好的观看体验。
本期内容主题为“糖”，让大家更加了解不同种类的糖和炒糖的整个流程。其实糖色，拔丝，挂霜，琉璃糖衣等等这些看似高深的后厨专业术语，在了解其制作过程和原理之后就很简单了，研习此视频包你学会，要是还不会就再多看几遍😃
如果想支持我或想看更多多幕后周边和我的生活私照的朋友们可以考虑加入”宽油帮“油管会员，点击订阅按钮旁的加入按钮会弹出详情，会员福利如下：
1. 拥有“宽油帮”成长徽章
2. “宽油”社区动态，独家生活私照和生活分享
3. 拥有更多留言被回复的机会
名词解释：
宽油：大量的油，很多的油
滑锅：冷油下锅，滑过锅底，使锅的温度迅速提高，并产生油膜，防止粘锅
明油：成菜之后淋入一点点葱油，来提高菜品的色泽与明亮度，葱油制作链接 • 厨师长教你：“葱油”的制作方法与应用，很有质...
刀口辣椒：干辣椒干花椒炒香炒脆后，手工切碎即为刀口辣椒，香辣麻三位一体，辣度温和，制作链接 • 厨师长教你做正宗 “麻婆豆腐”，高清重置版（...
我是王刚，一个草根厨师长，从15岁做学徒到30岁开始在网上教大家做菜，我感恩每一段经历，感恩这个时代，也真心希望通过我的视频可以帮到大家，让大家走进厨房，爱上厨房。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的RUclips官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！