Chef Wang teaches you: "Chinese Leaf Stir-fried with Vinegar", a classic dish 醋溜白菜【Cooking ASMR】
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- Опубликовано: 25 мар 2020
- Today's dish is "Chinese Leaf Stir-fried", here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
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 
Хобби
Today's dish is "Chinese Leaf Stir-fried", here are the technical summary:
1. The stem and leaves must be separated before cooking, otherwise, the leaves will not taste well.
2. Have to use medium high heat to cook and also the salt cannot be added in advance, otherwise the excessive moisture in the vegetables will affect the taste.
3. Chinese vinegar will taste best for this dish.
Chef Wang
which chinese vinegar,, red, black, or white?
Desmond Dean
8
plzz give subtitles in English so we can learn , what sauce is that oll black n white powder
@@lamubhutia9021 u just need to turn on the sub
Dear Mr Wang Gang, I am a traveller and my last trip (before the pandemic) was to China. For me the cuisine from China is excellent and the cabbage I had eaten was the best in the world.
And now you are presenting this recipe :) Thank you!
For those wondering, 'balsamic vingegar' is probably a wrong translation of zhènjiāng xiāngcù, 镇江香醋 aka 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y!
Thanks, I was wondering whether there was a Chinese balsamic vinegar
I figured, since he added sugar too.
I added rice vinegar and it came out pretty good too! I'll try to get that type of vinegar soon
It’s a fantastic idea to include English translation to your instructions as many overseas Chinese do not understand Mandarin. Your instructions and cooking skills are excellent. Appreciate it and keep it up. 👍👍👍
And also Australians like me who love Chinese cooking ❤❤❤
Thank you so much for making english channel i always wished this to happen😁
Thank you Chef Wang, very instructive. I already knew the ingredients but your technique has really showed me how simple this dish is to prepare.
i just cooked this- it took 10 min and was great- total net carbs=15-i ate the whole bowl- thnx mr wang-delicious
Delicious! Thank you so much, I will be trying this tomorrow.
Great recipe, just had it! Very surprising taste - I did seriously not expect it to be this nuanced!
Looks simply delicious and easy to make. On that note, I must dash into the kitchen and get cooking.
I just followed this recipe and it was yummy. Thankyou for teaching me 👌🏻
Thank you. I used to watch your video in Chinese half understanding and am happy to hv translations in English now. Am on the way to the grocery shop to get this vegetable. 😃
Looks so yummy ! Thanks !
Great video. Thank you!
Wow!!I am cooking this tonight. Thank you
Happy to see your chanel , i want to learn diffrent chinese recipe .. Thanks for sharig chef !
Many thanks for sharing this awesome recipe 😀
Thanks very much for your tips!
Thanks alot the way you handle the two sided kadai is great even i have the same one .thanks for the technique
Tried and true, so delicious
Woooow amazing recipe I will try today thanks for sharing
These are great videos. now I enjoy more vegetables.
looks delicious!
Wow looks yumm!
hello chef wang thanks for the recipe..
it taste really good i use balsamic too! since i don't have any chinese vinegar ❤
Thank you Chef Wang
Now I know how to cook this 🇬🇧🇬🇧🇬🇧
Made this delicious!
this video is nice. i loved uncut video.
Looks delicious. Yummy 😋 Simple recipe with so many options. Cheers 🍻
It looks very good and it is very healthy to cook with vegetables , thanks for the presentation ...
Thank you chef Wang so much , so yummy
很多人不會煮炒寧波年糕。大白菜切恆絲。蔥段。廋肉泡醬油半小時一匙太白粉拌勻下鍋炒蔥段再下肉炒勻下大白菜炒軟加點水倒年糕蓋悶三分鐘攪拌就可起鍋
Good job I prepare different way I will try this recipe delicious.
That's So Good
it's look so delicious 😋
My mouth is watering!
I’ve never had this type of cabbage and I want it cause I love cabbage
Wow amazing ❤
amazing so easy to make very nice
多謝分享👍🙏
落醬前 請問你 是否落了兩次油嗎?
Very nice thank you
Wow amazing
This was incredibly tasty! Thanks for the great recipe! I used cereal flour instead of dry starch but it still turned out very tasty!
I am not a chef , but I will use whatever is available, the idea is to thicken the sauce. I can use potato starch, cassava starch, wheat flour, or corn starch.
@@fernlow1786 ⁷
Hggggggggg00gggfgq
简直是个beast！点个大大的赞👍
Parece rico !voy a intentar hacerlo
thank you
Looks so delicious and beautiful
Looks yummy
Looks tasty, I like your shopping board
Look Delicious
Lovely
Amazing
In case folks from English-speaking countries were wondering, "Chinese Leaf" is commonly known as Napa Cabbage in most mainstream markets. It is also known as "Chinese Cabbage" in restaurant menus.
I was wondering what it was, but now I know what it is in my language as well.. It's common here in Sweden too in the store. Salladskål - basically it's called Salad-cabbage here haha 😅
another variety is Savoy cabbage.
Same with 'balsamic vingegar' is actually 'Chinese black vinegar' (chinkiang vinegar), tastes less sweet and more citrus-y.
Can we use chinese black vinegar in place of the balsamic vinegar?
Pretty cool.
What kind of oil is best? And how many minutes for the stem and leaves?
nice wok skills my friend!
Yummy 😋👍🏼
Yummy.👍
parabens pelo seu canal sucesso para você🙌
Tried and put on top of rice with some eggs on the side, great dinner. I went heavier on the red peppers
I'm new helper in hongkong and I really dont know some of Chinese food...but this one I try it..I thought my employer won't Like it cos the taste is a new for them..but woow 🤩🤩they Love it...
Вы красиво работаете! Я с удовольствием наблюдала за вами!👍🥰
Good cook!
I'm hungry!!!
What other vegetable can we cook with this method and this sauce?
王刚老师您好，推荐一下国内能买到的砧板的链接，感谢(❁´ω`❁)。
Nice brother
One suggestion. Perhaps you can include in your notes the ingredients used plus short outline of the different steps in cooking the dish. Thanks.
the ingredients... cabbage, garlic, sugar, soy, vinegar, salt, starch.
You forgot the chiles
哇，厉害哦
good
Nice
Love from Assam ,lndia
Verry good cook
Best recipe I tried in fact I'm a lazy person in kitchen
Wow best video sharing friend greetings know me from malaysia 👍🙏
😋
I use smoked lard in this recipe including the cracklings ;)
Fantastically delicious recipe! Perfect for vegetarian like me. Thank you very much Chef Wang! Subscribed already to your channel.
Please tell me what vinegar you used because I don't believe it is balsamic.
@@heidismith8970 it's chinese black vinegar
@@heidismith8970 any Chinese vinegar from Chinese grocery.
王師傅的這個頻道好久沒更新了,因為字幕要手動按出來,
所以建議可以在開頭做個提示,以防有人不知道有字幕可以看。
嗯嗯，谢谢
@@chefwanginternational it is good to know ;) with great love and with a gratefulness
Can I leave this in the fridge longer than overnight ?
Ive been looking on how to prepare Chinese cabbage and saw this but can make out the ingredients after the chilli, can someone help me please and thanks
Watch it with subtitles, they list all the ingredients in English
We were all coughing at home after stir frying those chillies.
这个版本是原声，不错
。
❤️
👌👌👌👍👍
nice but no name nvr mention about the sauce whaT sauce did you put oll black n white 😭
Xie xie ni! 😃
Masya Alloh gud 👍🏻👍🏻👍🏻
is it teste like sour?
What are the ingredients?
why not use black rice vinegar?
they be good at cooking tho
Please comment on the sauces used in the food so that I can find out their names from the translator
Does anyone know if that off camera liquid he keeps dipping into is oil or water?
Oil, the Chinese chefs keeps oil in standby if needed to add because they prepare in very high heat, saw that from chef John's video
Is it possible to toss the fodd up in the wok like that when you are at home with a portable gas stove? I mean, the portable stove is light it will just end up on the floor if you push the wok against it like that.
You can toss it but you'll never get that flame lick (wok hei) at home.
And as the technique goes, yes you can learn to toss even more ingredients and catch them without damaging your stove. It's all about strong wrist and practice.
Sorry what did you add, water or mor oil please
Супер!
Good recipe. Next time please put the directions and ingredients in the description. And use a more common measurement of liquid (either ml or tbsp) and please say how much of the starch, salt and sugar to add. Also, what is the liquid added during cooking? I also used a bit more of the liquids because 8g is only like a half tbsp and that wasnt enough. Thanks for sharing!
Yes the measurements looked more like 1/8 to 1/4 c soy sauce, 1/8 c vinegar, tsp salt, 1-2 tsp sugar, 2 tsp starch. liquid added was more oil.
What was the liquid u were adding in between? Was it water or oil
I would also like to know this