Chef Wang teaches you: "Steamed Black Bean Ribs", a beautiful traditional dish 香菇豆豉蒸排骨【Cooking ASMR】
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- Опубликовано: 11 сен 2024
- Today's dish is "Steamed Black Bean Ribs", here are the technical summary:
1. Steamed pork ribs will not be blackened after being washed.
2. MSG cannot be added to this dish. Adding shiitake mushrooms can greatly increase the umami flavour of steamed pork ribs and replace MSG.
3. The steaming time could be vary depending on the size of the rib pieces.
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
![MISSING: SLIM SHADY [Expanded Mourner’s Edition Trailer]](http://i.ytimg.com/vi/xh8qgHrOO1g/mqdefault.jpg)
Today's dish is "Steamed Black Bean Ribs", here are the technical summary:
1. Steamed pork ribs will not be blackened after being washed.
2. MSG cannot be added to this dish. Adding shiitake mushrooms can greatly increase the umami flavour of steamed pork ribs and replace MSG.
3. The steaming time could be vary depending on the size of the rib pieces.
You understand really well about the umami. Actually your summary provides me new flavour knowledge
Vì có sẽ
My girlfriend and I love your videos. We're trying to learn about Chinese cooking techniques and dishes. Your videos are a great resource! Each video is a masterclass
Chef Wang is a master of food, in a class of his own (top class).
厲害!
Fuuyo! nice chopping master Wang Gang!
Watching frm Macau and i love your cooking😊.thank you
This will be my next dish :-).
Thank you.
Kai from North-Germany
You have a great kitchen knife skills .
looks utterly delicious
Great recipe. I prefer your previous videos when you ‘talk through’ the process... 🙏🏻thanks for a good recipe
Looks delicious!
Wow so yummy, great sharing!
absolute legend in the game
Chef Wang show us how you sharpen your cleaver knife.
Hello Chef Wang... Tks for cc... 👍
Chef Wang gang! Eu acompanho seu canal faz um ano! Por isso peço que coloque tradução em português:pois você tem bastante seguidores brasileiros 🌎👍👍ok!
Nice chef!
Thanks for sharing
没想到在这发现了王刚师傅的视频...在b站看过了
Nice
You need to give the times at certain points. how long do you steam it each time?
Ahh Chef Wang. Eternal respect from all chefs worldwide. You are excellent. Obviously, born talented but I do wonder if he studied under multiple *Real* Chinese masterchefs or...just the one?
Yummy.👍
Chopping skills 💯
Is the red pepper a sweet pepper or chilli pepper please ?
absolutely chilli, we Sichuan province is famous of chilli cuisines 😄
蒸玩要花还脆么？
i wonder what’s steam fish oil. maybe it’s supposed to be light soy sauce
this translation is not correct, it is "蒸鱼豉油“” in Chinese , normally,this flavoring is used when chinese cooking fish
@@spikelin1335 oh its the seafood seasoning sauce
Do u cook bamboo rat? Is it on the restaurant menu? How is your friend that you originally started your videos with? He helped you to get started.
没有了王刚师傅的声音，视频就没有了灵魂，没意思了。
Moanvdibakvs
are there no sharp bones? when mixing by hand I’d think there would be some
Chef's chopper is sharp enough to cut through the bones cleanly therefore no sharp protruding bones
如果煮20分钟会老火？
it doesn't look like cantonese style steamed spareribs, i'm sure it's delicious, but steamed spareribs is a cantonese speciality
Is there anyone there who can tell me what “steam fish oil” is? I really want to make this dish but I can’t find it anywhere online.
I think you can only find it in Chinese super market, "蒸鱼豉油“” in Chinese
這是真的王剛嗎？
是的 也有个中文台
可是王刚的中文频道背景上说那是唯一频道，这是个假号？
中文频道的推荐频道里有这个频道
👍🏼👍🏼👍🏼👍🏼👍🏼👑👑👑👑👑💝💝💝💝💝👑👑👑👑👑💚💚💚💚💚❤❤❤❤❤🌟🌟🌟🌟🌟🔥🔥🔥🔥🔥🌹🌹🌹🌹🌹
九流刀功
L558
i feel like the quality of the meat is damaged by washing that much. so much delicious meat juice and blood are washed away.
Not so. Taste of blood is not desirable, the quality and protein is in the fibers not the blood.
In Chinese cuisine the bloody amd raw taste of meat is not preferred. They add flavour through marination to bring out a different layer of taste. Unlike Western cooking u never wash meat because they add minimal ingredients and do not marinate. Therefore the natural flavour of the meat can't be lost
學了些啥技術到變成啞巴了沒了聲音就沒了靈魂沒了親和感真的看不下去了
The chopping part you can skip. Waste of time. We know he can chop. Just waved your have over it and it is chopped as the others.