下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness
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 Youtube 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
source
29 Comments
Leave a Reply
You must be logged in to post a comment.
下面开始溜肉段的技术总结
Here are the technical summary of the crispy stir fried pork tenderloin:
第一，溜肉段必须选用里脊肉制作，这样的口感会更好
1. The pork cut must be made with tenderloin, the taste is the best
第二，里脊肉上糊必须用土豆淀粉，否则炸好肉段容易回软
2. The tenderloin must be battered with potato starch, otherwise the meat will lose the crispiness
第三，调料汁不需要加盐，只需要蚝油酱油调咸味即可
3. There is no need of salt in seasoning sauce, it only needs oyster sauce and soy sauce to adjust the saltiness
My smart meter had an aneurysm watching this…..
Wow simple but looks yummy ❤
With all the reports of fake food in china, isn't it time someone does a fake food cooking show maybe called "I can't believe that's not real food"
learn more
This chef is amazing!
5:41 where did that lump of black gunk fall from ?!?
This kitchen is greasy AF…
MSG…
Boeing called……they want their jet engine back. Seriously, though. Great video. I wish I had that kind of burner.
Вкусно 😋
这种 油锅 泡炸 的 方式 只适合 餐馆 不适合 普通家庭，普通家庭是不可能 为了 一盘肉条 下这么大一锅油 滴，虽说 剩下的油 实际上 还可以再用。只能看看而已
the water and gas bills this man is paying must be insane
So glad I found this channel.Chef is an artist and I love the straightforward presentation. Just have one question. What in the name of god dropped from the ceiling onto the stove at marker 5:41?
I made this with corn starch, not potatoes. Is wrong to the final taste?
Chef Wang, great videos- thank you. Please tell me what "scallio oil" is? The E glish translation says it I used to brigten the dish….
Whats the horrible black thing that fell out your overhead @5.41 wouldn't want that in my food 🙂
還是最喜歡他的收菜
This looks fanrastic!
ng Việt Nam đã xem 😆😆
2:56 I found this so funny, Chef Wang Gang the way he dump's the Pepper Stalks on the floor 🤣
👏👏👏👏👏
Why is the tap water running … CLOSE IT
Ty chef Wang job well done looks great!
I love how you cook in real time. No editing, we can see just how long you did each step. Nice change from thr normal 👌
Looks yummy 😋
淀粉加多一点水啊，看你搅非牛顿流体好费劲，哈哈哈哈哈啊
Looks yummy 😋
怎麼做菜也需要非牛頓流體