Hi, I started watching your channel about nine months ago. I am from Hong Kong, now living in southeastern America, and this is the first video I saw. I became an instant subscriber. You have been really helpful to me. I like your approach to teaching. You are very straight forward and open, with a good personality. I can't say thank you enough, and I wish you good luck and good health. Don't work too hard!
Thank "see foo".. I'm vegetarian, so I've changed some of the ingredients and followed your method. It worked and tasted good. Sorry I don't know how to type Chinese. Thank again.
Thanks chef love your chow mein ... soy sauce Noodles, thanks you for your kindness for showing us how to perfect this dish... noodles texture QQ Delicious!!!
I can't and don't understand the video so could you translate for me/tell me what were in the sauce? I know there's soy sauce but not sure what were the rest of the sauces. Thanks.
0:51 Hello, this is Sing Sing again. Like mentioned just now, I am sharing the chow mein recipe. I am making a soy *king* sauce chow mein for you guys. 1:00 The very first step is to boil water. Turn off the heat, add the noodles and let soak for 2-3 minutes. 1:15 Loosen up the noodles gently. These are egg noodles, some more expensive noodles are more golden yellowish in color. After they loosen up, soak for yet another 2 minutes and drain. 1:50 Remove all water when draining. Let cool in a well-ventilated area. 2:00 The ingredients for the soy *king* sauce chow mein are bean sprouts, they should be soaked in water ahead of time and drained right before cooking. 2:10 Usually soy *king* sauce chow mein in restaurants have garlic chives. But I don’t have those today. Let’s use some scallions and green onions. Usually soy *king* sauce chow mein in restaurants are made with pork fat, but since we are cooking at home, let’s eat healthier. 2:40 Chop the scallions in pieces and cut green onions into shorter pieces. I like to use more green onions to fry the noodles today. Discard the end pieces of the green onions. 3:10 Because these are soy *king* sauce chow mein, how to make the soy *king* sauce? Let me teach you all. The salty flavor comes from the light sauce sauce, half a tablespoon, followed by dark soy sauce, for both the color and saltiness, 1 tablespoon. Add also shiitake mushroom dark soy sauce, 1 tablespoon. Add some sugar, approximately half a teaspoon. If additional flavor is desired, add about 1 teaspoon of oyster sauce. A little bit of oyster sauce is enough. 4:10 If we want the noodles to be delicious, the noodles must be very dry. Air dried so much that they stick to the hand. 4:20 The first step is the make the wok hot. For the bean sprouts. Add some oil. Add the bean sprouts. The purpose of this step is the let the “green” flavor of the bean sprouts come out. In the meantime I can add the scallions, green onions, grinded garlic, stir fry a little and let the fragrance come out. 5:25 Take them all out, set aside for later use. 5:35 Make the wok hot again with high power, add cooking oil, add the noodles. 5:45 Once added the noodles, first do not disturb or stir. Let them fry for 30 seconds so thez will smell nice. After 30 seconds, turn the noodles over. Continue frying. The purpose of this step is to let some noodles darken and that way the noodles will taste great. After frying both sides, use chopsticks to slowly mix up the noodles. Here and there. 6:30 In the meantime turn the stove to the low setting, slowly let oil soak into the noodles. In restaurants, chopsticks are used to mix the noodles while frying. If pork fat is available, this is the time to add. 7:00 Have some heart and patience to fry the noodles. How long will this process take? About 2 minutes approximately. At the low setting, these noodles have now been fried for 2-3 minutes. Let’s continue, this way. You can smell the fried noodle fragrance and see the noodles become dry. 7:30 Now add the soy *king* sauce. We add it slowly. The same way, we slowly mix up the noodles, using chopsticks to pick up a patch of noodles at one time. Until the color becomes evenly distributed in the noodles. 8:10 Anytime we want to make a soy *king* sauce chow mein, in a restaurant, we also do it this way, slowly. We charge almost $100 HKD for a “soy *king* sauce” chow mein (note from the translator: approximately $13 USD). 8:25 The little bit of sauce, put it into the noodles too, no need to waste. 8:35 At this time, turn up the heat to high setting (subtitle says when the noodles have been mixed up well). Let the noodles get hot and fragrant again. 8:55 Let the smell of soy sauce and noodles come out from frying. Let the noodles become drier and the fragrant is released, then add the bean sprouts that we set aside previously, making sure the bean sprouts have been drained after the previous cooking, mix the bean sprouts well with noodles. 9:00 Fry the bean sprouts with the noodles for 30 seconds, then add the rest of the green onions. Cover up the green onions with the noodle/bean sprouts mixture for about 10 seconds. Turn off the heat. 10:05 The noodles are now ready. Soy *king* sauce noodles have to be fried that way so they would taste good. Empty the wok. 10:30 Do you guys see the wok? It is still very dry, this is exactly the spirit of Cantonese cooking. The “Cantonese small frying” is dry and no liquid is left over. Same for soy *king* sauce chow mein. 10:45 This is the look of the noodles. The finished soy *king* sauce chow mein has the fried smell of the soy sauce, noodles are dry, ingredients are simple. But demands a lot in skills. The main point is the noodles have the be right, do not let them go under cold water, they need to be slowly stirred and fried. That’s all I want to share today. Let me eat.
@@singsingkitchen Sing Sing, I have a favor to ask. I have watched innumerable pizza or pizza dough videos. I have a proper full-size oven and even a pizza stone. However, I just cannot get that pizza dough right. If I got the dough right, all the pizza ingredients make the dough soggy again. I know that might not be your specialty, but because of your talent, please look into it! Thank you!
@@singsingkitchen I offer free pizza dough / pizza translation if you can make such a video for me! And that video is going to be a big hit because all English videos / websites suck at explaining!
我老公最喜歡吃豉油皇炒麵，但多年來我嘗試過多次，效果都不很好，不是太油但是太燶，今晚照師傅的做法，終於成功了，得到家人很高的讚賞和評價，真是太高興了。多謝星星師傅，真是無言感激。
睇到留言好開心
@@singsingkitchen
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@@waichongho2944 9i
請問可加什麼落去？可以更野味同香口……謝謝你！👍👍👍
师傅师傅能教教怎样炒河粉
師父，我住在加拿大温哥華。自從疫情後要做家庭煮婦。每次想食乜餸就上網找你。你真是我的貴人大救星。每次学完都頗成功。上次煮番茄炒蛋，照足你教的方法。我个孫十歲食咗兩大碗飯，汁都捞埋。燒鸭都唔食。一味多谢婆婆，我话你要多谢星星師父。所以佢托我向您致谢。至於上述的豉油王炒麵則未到滿意程度。要再多練習幾遍。再次衷心感謝師父。🙏🙏
睇到你留言好開心番茄炒蛋的確係小朋友 至愛特別係 煮多少少汁
昨天我學會了你教我的 上海 粗炒，真的很成功 ，我帶去我兒子家裡（show off) 我的 媳婦也大讃我好叻，我歡喜到不得了，所以今天忍不住要告訴你，下星期六 我學煮星洲炒米粉 給我媳婦兒子吃，希望炒得好味道 ，祝我成功，多謝師傅
慢慢嚟一定得
師傅真係無得頂， 講出重點，易明易學， 感恩，感謝師傅無私分享。
今次跟住學煮，係成功嘅😊好味
師傅我啱啱整咗非常之好食.好掂呀.我炒咗三個蝦子麵 配料用蔥同埋洋蔥,淨係用咗一湯匙嘅油,真係唔黐底,仲好食過我媽炒嗰啲。非常多謝你嘅分享
睇到你個留言好開心
今日（2020.4.17）跟隨星師傅的「豉油王炒麵」做法，令吾家人稱讚不絕，深感銘激。今以詩贈師傅為報，祝安康。
手中刀鏟如鳯舞，
爐裏鐵鑊似龍騰。
舞出道道新彩虹，
翻起香味傳萬里。
🙏🙏
睇左十幾二十個食𧪽，就你呢位師父先似個鼓油炒面，什麼鴻升酒家師父都唔及你呢個炒面靚，真係非常細心的教程有耐心，多謝你，一定要學起👍🏻👍🏻👍🏻👍🏻👍🏻
🙏
星星老師教🉐️很有耐性，每個細節解釋得很清楚，我真的好喜歡睇你教煮餸，謝謝你星星老師！🙇♀️
多谢星星师傅无私传授炒面秘笈！以后自己在家可以自己做啦！
聽師傅講課都係一種美食的享受👍多謝分享🙏😻
🙏
星星師傅，你D片成為我flavor channel 之一！教得好細心，細節位都解釋埋，真係好易跟，又學到D巧妙！謝謝你咁用心制作。阿女呢排成日話佢好有口福👍
正到爆炸，淺易明白。精簡教學，師父即係師父。多謝分享！！！
🙏
@@singsingkitchen星星， 跟住你d片，煮咗幾款野。人生又多咗d樂趣同動力。thank you.
看到就想吃、這個禮拜天一定要試試、在此亦多謝🌟🌟師父教的椰汁年糕、做得非常成功又不會太甜、全家人都👍，🙏
睇到你個留言好開心 有時間享受更多樂趣
睇番呢個視頻， 真想即刻炒個面。
師父教得好仔細， 我真系大開眼界。好多技巧， 都系未聽過。
你很，啱啱先開始關注你，覺得你有心機教，又仔細，冇保留。下次慢慢睇嗮你其他既作品！😃
🙏
星星的教煮食示頻好睇，細心，踏實，沒多餘的噪音。讚！
睇咗師傅的炒麪後，試吓做效果超好味👍👍👏👏從來未食過如.此有質素的炒麪，需要好似師傅的耐性先得👍👍真佩服師傅的工藝並用❤️與人分享🤝🤝🙏🙏祝願你身心康泰，家庭幸福美滿
@6:14 原來正確上乘手法要用筷子，如用鑊鏟，麵會炒至斷碎或推壓成不規則團塊，味道不勻，變成有鹹有淡，這秘技使我們終身受用，多謝師傅。
用筷子 慢炒 主要都係另找面受熱均勻
Wing To Lau 1，
真功夫，真師傳，好靚
感謝收睇
真功夫，大師傅，一言一語一動作，感受到有料有經驗之人，真係大師傅！
晚學獲益良多，感謝您！
好正!!! 原来面要甘炒先至好食，明天一定要试 炒，有 高人指点 另舍吾同, 多谢
感谢师傅，作为一个广州人粤菜爱好者真系学到野，多谢
我自己都好鍾意返廣州搵嘢食
以前試過整總是不太像，不知欠了什麽的，今次跟你方法整，真系好味，自覺好似外面買咁好食，我老公同仔都好鐘意食，多謝 分享，祝安康
睇到你個留言好開心 煮個餸出嚟 家人鍾意食真係好開心㗎 多謝你收到我嘅頻道
我也是试了好多次都不成功。面总是黏在锅底糊掉。今天终于做成功了！我家挑食的女儿和老公吃了都挑了大拇哥。我今晚得意的很呢！！多谢大师傅指点👍
👍👍😋
真係要立即 LIKE 。專業 ！一流！
以前最憎食這種麵，平平地$3.5一個麵餅就試吓，出乎意料，好爽口，我還加了煎香的魚餅，不會太單調。多謝星星師傅
送粥就 最正 啦
多謝星星師傅、今日跟住星星步驟手法做、大成功！好好味！夠乾身！同埋 終於感受到 以為一道好簡單既、實際一啲都唔簡單！
豉油王炒麵是我的最愛，炒好幾次都唔好食，原來咁多竅門，聽日學師傅的做法炒，謝謝你🙏🙏
今日買咗隻新熟鐵鑊，嚟個鼔油皇炒麵開鑊禮，事前梗係重看片溫書先，多謝師傅。
多謝收睇 人加入facebook職人吹水群組 上載你嘅作品 一齊分享烹調樂趣
昨晚整了这个豉油皇炒面，味道真系冇得叹👍，真系有茶餐厅既味道，我好中意睇你既视频，教得仔细又可以学习，味道又合适广东人，准备整沙姜鸡同碗仔翅
😋😋
落豉油嗰吓好易黏底，炒咗4次先至似樣D，不過真係一級好食，謝謝你星星師父👍👍👍
请问用的是哪种面？什么牌子的？
我從來都不成功、但今次跟星星師傅就一次成功了！謝謝你❤❤❤🎉
試炒過啦，好好味呀！我全屋上下都讚不絕口，話以後每個週末都要我整一大兜😂！ 多謝呀師傅🙏
请问用的是哪种面呢？
仔仔想食豉油皇炒麵，我係好少煮野食而且係第一炒豉油皇炒麵，跟住呢個方法去炒，仔仔讚好好味👍👍👍多謝曬您😊
謝謝你！我很久沒食過自己做而又唔黐獲底嘅豉油王炒麵，好味！謝謝你👍👍🙏🙏💪💪
一步步的跟着师傅做，一次过获得成功，小朋友们很喜欢！多谢师傅！
🙏
越簡單既食材，越顯得星師父厨藝精勘。睇到都覺得色香味俱全👏👏👍👍😋
你好呀 ！你嘅論述，喺我哋行內成日都講！ 越簡單嘅材料 ，越簡單嘅調味 ，正正在考廚師嘅 功力！
今日首次尝试豉油王炒面，跟足步骤，面干身，只嚄唔痴底，获得家人问系咪餐厅做的，真系好开心！多谢你呀星星师傅。
👍
講解清晰易明，試了兩次都非常成功！多謝師父🙏🏻🙏🏻
星星師傅👍👍👍，真的無得頂!嗰炒麵靚到呢，真的好想食，隔住鏡頭都好像感受到色、香、味😋
🙏🙏
真係學到嘢, 之前我將麵燙熟才炒, 炒出來就係比較軟身, 覺得不夠乾身, 依家知道問題所在, 唔該晒師傅!
多謝師父無私分享鼓油皇炒麵的秘訣，我－定學炒🙏
广东人在澳洲上学，学者师傅做饭，收获良多
豉油王炒麵看似簡單其實當中掌握技巧一定要到家，多謝星哥分享炒麵技巧。Thx師傅👍🏼🙏🏼😋
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正呀，睇到都流口水，多谢师傅。
有時間試下
@@singsingkitchen可惜， 我呢度无甘靓D面卖
星星師傅你真真有料之師傅，功夫真真一流🎉🎉🎉
炒得好靓，星星师傅很耐心 ，多谢！🤙🍺🏆🏅💪👏🌈🇨🇳
多謝星星師傅詳細講解，已經炒了三次(我很少下廚），很開心不用再係出面食好油嘅炒麵了👍👍👍
豉油王炒麵炒得好靚， 我會嘗試炒，多謝星星師傅。
你好呀我嘗試下去做呀
多谢星星师付不吝赐教。👍
adang1688q
egg plan cooking method's
一位很實事求事的有料厨師，謝謝你
🙏
人人都可以在家中做得到, 大師傅也 !
星師傅認真好嘢，依家炒的真係好食好多哦，多謝嗮！
🙏
甘有心机炒,睇见就想食,正👏
感謝
今晚又試炒第四次，用壽桃牌蛋麵，打完麵可即炒，即刻收水好處快，絕不痴底，麵絕不會斷，好易控制，麵不會林，容易成功一個炒麵，炒完唔想出去食，因為自己炒好過弼粉麵樓炒，到酒樓食又好貴，所以自己慢慢炒也炒到酒樓風味！謝謝！
烹調都係不停去反覆練習 咁咪有進步囉
Thank you so much,最簡單嘅就最多技術喺裏面
烹調細節位係好重要
星星，跟住你個頻道整左四五道菜式，全部都好成功！全靠你悉心教學，多謝你呀，希望你將來出更多好片，等我地再學習更多。
🙏 感謝支持
真係好開心，回憶細個時係香港🇭🇰啲美食，而家番香港🇭🇰都食唔到舊時的味道，師傅😯支持你！
你好呀 你講得好啱 依家香港真係好難搵到 我哋童年時食開嘅味道 而家我拍片 有部分都係 港懷舊嘅菜式 多謝你嘅支持
白鹿原
自從樓下大排檔執左之後, 一直好懷念返學時食慣嘅炒麵味道.
星星師傅好多謝你, 我終於食得返小時候味道, 仲要係自己識炒出黎,
真係好多謝你, 好感動嘅味道~
😋😋
雖然無乜材料，但就好好味！細個成日係街幫襯流動小販，以前係一包包紙袋裝往用竹籤食
睇到你個論述 童年回憶返曬嚟我細個鐘意食街邊炒油麵多啲
我母親生時很喜歡吃，看到就很想念她❤️
Me too!!!!
跟你整左, 好掂
@@helenkwan6519 .
星師傅你好！多謝你甘耐心講解和示範，炒得越來越有進步，唔會粘鍋，請人家吃都話好吃！謝謝星師傅！👍👍👍👍👍
Hi, I started watching your channel about nine months ago. I am from Hong Kong, now living in southeastern America, and this is the first video I saw. I became an instant subscriber. You have been really helpful to me. I like your approach to teaching. You are very straight forward and open, with a good personality. I can't say thank you enough, and I wish you good luck and good health. Don't work too hard!
你好 好多謝你收睇我頻道 我本身性 係直話直說嘅人 多謝你感受到我嘅真誠和真實
我以前淨係識用水喉水浸散啲麵，然後落鑊，一路炒一路落生抽，炒完真係好鬼難食。今次跟住師父的方法果然好食過以前100倍，多謝師父教導!
😋👍
今日試過星星師傅既炒法， 老婆都話好正宗， 好有香港味道
👍
謝謝星星師父，终於炒咗一碟不油，又好味，又比人讚賞的豉油王炒麵。
😂星星师傅d刀功好犀利（就算只系切个葱头都感受到！）要自己在家试下炒先，多谢分享！
星星師父， 我地今日試炒左， 好得呀！ 又乾爽又啱味！ 多謝賜教！ 😋😋😋😋
早晨星星師傅，見到都流口水，好想食你炒個碟，正👍👍😋😋多謝分享
做一個靚嘅豉油王炒麵係有啲技巧同大家分享下
職人吹水 真係師傅級數才可做到這技巧👍🤗
干炒牛河
多謝師傅。今日第一次跟住做，我自己覺得算成功。好味。👍👍👍
就連火喉都睇到，時間又講埋，真係教得非常詳細易明，唔該哂師傅！
感謝收睇
教学非常用心，又清楚，多谢師父
@@singsingkitchen
大膽夠問 , 可不可以用公仔麪代替普通麪餅, 因為家中常備公仔麪。
尋晚跟住星星師傅做法，第一次整豉油王炒麵，同事大讚好食呀👍🙏🙏🙏
多謝星星師傅教導
司傅，你好有心機教授，就咁已經學到嘢。
多謝師傅指點，第一次整都似模似樣呀! 好好味，多芽多蔥，自已想點加都得 ：p
🙏😋
好靚喎呢個豉油王炒麵
多謝收睇
真心真意，毫无保留，详细讲解👍
感謝支持
師父D炒工，真係好勁👍👍👍👏👏
感謝你嘅讚賞 依家炒嘢嘅功夫 比我高峰期已經下跌咗 八成 有多 大家見我喺屋企炒飯同炒麵都係好著重要炒香個飯底，畫面底， 你方便做得唔好 其實係同撈飯撈麵係冇分別
@@singsingkitchen 或，這
多謝師傅教路，我終於成功啦，炒出黎效果好好，但稍為乾身左d，過火左少少 應該係我自己問題。
下次改善下就可以
好正呀😍我至愛 💖好想食碗粥同油炸鬼呀👍🏼🤣好鬼肚餓🤣🤣
送粥就 最正送啤酒睇波都幾好
星星厨师真好做的菜式和介绍和怎样做的方式真是清清楚楚令我觉得你是我们的厨神 👍🏼👍🏼👍🏼👍🏼👍🏼 我是 ROSEMARY 美国 Los Angles Monterey Park
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謝謝師傅分享，有少少建議，如果火力有改變時，映一下個🔥會對少經驗的我有很大幫助。
多謝你嘅意見
睇左好多豉油王炒麵片，係呢條最正👍🏼
😋😋
超讚 一流啊👍星星師父，聽朝馬上出手做俾家人吔.多謝您嘅分享。
感謝收睇
早排買了好多配菜，想起炒這個麵才能用部份配料，到炒時才知無老抽，見有蒸魚豉油就用埋許試試，炒完一樣好食，當學識星星教陸麵方法絕招一定要麵全乾水，就不會痴底之後點炒都好食！謝謝星星教重要基本功！
多謝分享
星星师傅你的炒面好靚，越来越喜爱你的直播。赞！
感謝
師父即糸師父，果然功力深厚，見到都知正呀!!! 你唔講都唔知道要HKD $100一碟差不多13美金真糸唔便宜。Thank you for your sharing, will try it!!!
銀芽要先炒並瀝乾水，又學到嘢，多謝星星師傅
一個靚嘅豉油王炒麵要乾身香口唔油膩再配合牙菜 韭菜香蔥咁就一定好食啦
yumialice wong CO go see OK cooking 酱油鸡cooking steel gate
鼓油鸡做法
酱油鸡职人吹水
師傅廚藝高超，好嘢👏
照住黎整，果然好味好多，多謝星星師傅分享！
多謝收睇
炒麵原來咁考功夫，學到嘢了，多謝分享
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好詳細, 有心机耐性先係好師付
多謝收睇我嘅頻道
多謝師父這邊美國疫情擴散透過你的視頻每天在家煮飯功力大增家人讚不絕口己訂閱了再次感謝
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Thank "see foo".. I'm vegetarian, so I've changed some of the ingredients and followed your method. It worked and tasted good. Sorry I don't know how to type Chinese. Thank again.
星星师傅很厉害，说的很清楚，我等下就去做了试试看
好勁! 多謝師傅，請繼續分享！支持!!
按照星星師傅嘅教法，好食過出面茶記，$100都不為過，筷子功夫真係唔話得，炒完手勁酸，但係超級好味亞😆勁讚👍最近差唔多睇完師傅大多數片，廚藝突飛猛進，多謝星星師傅嘅無私分享。😊
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Thanks chef love your chow mein ... soy sauce Noodles, thanks you for your kindness for showing us how to perfect this dish... noodles texture QQ Delicious!!!
Thank you
I can't and don't understand the video so could you translate for me/tell me what were in the sauce? I know there's soy sauce but not sure what were the rest of the sauces. Thanks.
師傅, 我炒咗呢個麵俾屋企人食. 個個都話好得. 味道啱啱好！ 多謝你！
0:51 Hello, this is Sing Sing again. Like mentioned just now, I am sharing the chow mein recipe. I am making a soy *king* sauce chow mein for you guys.
1:00 The very first step is to boil water. Turn off the heat, add the noodles and let soak for 2-3 minutes.
1:15 Loosen up the noodles gently. These are egg noodles, some more expensive noodles are more golden yellowish in color. After they loosen up, soak for yet another 2 minutes and drain.
1:50 Remove all water when draining. Let cool in a well-ventilated area.
2:00 The ingredients for the soy *king* sauce chow mein are bean sprouts, they should be soaked in water ahead of time and drained right before cooking.
2:10 Usually soy *king* sauce chow mein in restaurants have garlic chives. But I don’t have those today. Let’s use some scallions and green onions. Usually soy *king* sauce chow mein in restaurants are made with pork fat, but since we are cooking at home, let’s eat healthier.
2:40 Chop the scallions in pieces and cut green onions into shorter pieces. I like to use more green onions to fry the noodles today. Discard the end pieces of the green onions.
3:10 Because these are soy *king* sauce chow mein, how to make the soy *king* sauce? Let me teach you all. The salty flavor comes from the light sauce sauce, half a tablespoon, followed by dark soy sauce, for both the color and saltiness, 1 tablespoon. Add also shiitake mushroom dark soy sauce, 1 tablespoon. Add some sugar, approximately half a teaspoon. If additional flavor is desired, add about 1 teaspoon of oyster sauce. A little bit of oyster sauce is enough.
4:10 If we want the noodles to be delicious, the noodles must be very dry. Air dried so much that they stick to the hand.
4:20 The first step is the make the wok hot. For the bean sprouts. Add some oil. Add the bean sprouts. The purpose of this step is the let the “green” flavor of the bean sprouts come out. In the meantime I can add the scallions, green onions, grinded garlic, stir fry a little and let the fragrance come out.
5:25 Take them all out, set aside for later use.
5:35 Make the wok hot again with high power, add cooking oil, add the noodles.
5:45 Once added the noodles, first do not disturb or stir. Let them fry for 30 seconds so thez will smell nice. After 30 seconds, turn the noodles over. Continue frying. The purpose of this step is to let some noodles darken and that way the noodles will taste great. After frying both sides, use chopsticks to slowly mix up the noodles. Here and there.
6:30 In the meantime turn the stove to the low setting, slowly let oil soak into the noodles. In restaurants, chopsticks are used to mix the noodles while frying. If pork fat is available, this is the time to add.
7:00 Have some heart and patience to fry the noodles. How long will this process take? About 2 minutes approximately. At the low setting, these noodles have now been fried for 2-3 minutes. Let’s continue, this way. You can smell the fried noodle fragrance and see the noodles become dry.
7:30 Now add the soy *king* sauce. We add it slowly. The same way, we slowly mix up the noodles, using chopsticks to pick up a patch of noodles at one time. Until the color becomes evenly distributed in the noodles.
8:10 Anytime we want to make a soy *king* sauce chow mein, in a restaurant, we also do it this way, slowly. We charge almost $100 HKD for a “soy *king* sauce” chow mein (note from the translator: approximately $13 USD).
8:25 The little bit of sauce, put it into the noodles too, no need to waste.
8:35 At this time, turn up the heat to high setting (subtitle says when the noodles have been mixed up well). Let the noodles get hot and fragrant again.
8:55 Let the smell of soy sauce and noodles come out from frying. Let the noodles become drier and the fragrant is released, then add the bean sprouts that we set aside previously, making sure the bean sprouts have been drained after the previous cooking, mix the bean sprouts well with noodles.
9:00 Fry the bean sprouts with the noodles for 30 seconds, then add the rest of the green onions. Cover up the green onions with the noodle/bean sprouts mixture for about 10 seconds. Turn off the heat.
10:05 The noodles are now ready. Soy *king* sauce noodles have to be fried that way so they would taste good. Empty the wok.
10:30 Do you guys see the wok? It is still very dry, this is exactly the spirit of Cantonese cooking. The “Cantonese small frying” is dry and no liquid is left over. Same for soy *king* sauce chow mein.
10:45 This is the look of the noodles. The finished soy *king* sauce chow mein has the fried smell of the soy sauce, noodles are dry, ingredients are simple. But demands a lot in skills. The main point is the noodles have the be right, do not let them go under cold water, they need to be slowly stirred and fried. That’s all I want to share today. Let me eat.
衷心感謝 無言感激🙏🙏
@@singsingkitchen Sing Sing, I have a favor to ask. I have watched innumerable pizza or pizza dough videos. I have a proper full-size oven and even a pizza stone. However, I just cannot get that pizza dough right. If I got the dough right, all the pizza ingredients make the dough soggy again. I know that might not be your specialty, but because of your talent, please look into it! Thank you!
@@singsingkitchen I offer free pizza dough / pizza translation if you can make such a video for me! And that video is going to be a big hit because all English videos / websites suck at explaining!
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hallohhhallo thank you for the translation.
謝謝星星師傅,炒麵好正👍
🙏🙏
記得係部紀錄片入面見到有間米芝蓮一星餐廳係鯨水時會攞個風扇仔係咁吹
好多謝你嘅師星星師父我今日都炒咗一個豉油王炒麵非常之成功