Love the beef and noodle ( chow fun ) dishes. I've been cooking Chinese at home for 7 years but my experience has gotten better in the last 5. Love to see how the food is prepared in commercial Chinese restaurants.
To me, the second chef made the most appealing beef chow fun (gawn chow gnau haw). He took a lot of care with those noodles. Searing them. Separating them. And, all the while, using minimal oil. Plus, I've never seen either shredded eggs or sesame seeds ever put atop beef chow fun to finish it. I guess, I've never ordered it at a high end restaurant before. The third chef's efforts seemed too saucy and wet. And, it looked like he used only dark soy sauce. Although I could be wrong.
people picks the 2nd make knows little about Hong Kong's eating culture. The dish is all about flavor and wok hay, no need for decoration and stainless steel mini wok appeal so they can charge you extra for nothing. The 1st and 3rd makes are much down to earth.
多謝！
多謝！
第二個張料頭爆起香:張牛肉拉油倒油後在煎牛肉應該第二好食
幾乎可以肯定識句：第二碟牛河係炒比自己食
嗰篤牛肉好矜貴呀💵😁
第二位虽然慢左D 但睇得出好有心机，牛肉拉完油再煎香 正👍
Yes 😊🤝
過熟了，會少了份嫩滑口感，拉油己足夠了
真係好得，一睇就係香港酒樓作品，絕非茶餐廳撈牛河
酱油太多就是湿炒牛河了🤣 纯干煸才是好味道 吃的是锅气和焦香
第二个师傅这样专业耐心认真对待食物的做法一定会对待家人，太太孩子们好。赞！
很好的示范！
😊🤝🤝🤝
鑊猛、油滾、手快。第一個水準最高，perfect ；第三個都唔錯，第二個簡直垃圾，各種畫蛇添足，仲要加水嗰度搞笑，完全唔識咩叫炒牛河。
第二個比我立即叫佢出埋啲粮落樓
佢煎河底成個了一餅，所以要加水化開😂
Chef your wok skills is amazing and you food looks very tasty and delicious 😋. Keep up with hard work. Thanks.
I love this dish. one of my favorite
👍👍👏👏👏
Love the beef and noodle ( chow fun ) dishes. I've been cooking Chinese at home for 7 years but my experience has gotten better in the last 5. Love to see how the food is prepared in commercial Chinese restaurants.
第一，乾淨俐落👍👍👍👍👍
感觉第一个镬气正，第二个牛肉好食，第3个太多油。
哗加油
😊🙏🙏🙏
One of the simplest dishes but so difficult to do well. 3 different techniques but which one tastes better? My vote is for chef #2.
喜歡第三位廚師，第二個很多多餘步驟，出餐太慢。
in my place we can call it kwetiaw, this is called beef fried kwetiaw, kwetiaw cooked with bean sprouts, beef has a distinctive aroma
正😄👍👍👋我喜欢💕💪💕🍺非常好👍加油历害👍👍🍺🍺💕💕🇺🇸🇺🇸
👍👍👏👏👏
Thanks 😊🤝
Hmmmmmmmm yummmmmmy, my mouth is watering.
Thank you ASIA PLAY.
😋～ 炒牛河正。。。👍👍👍
👏👏👍👍👍
炒牛河 , 好好味 ! 🍜🍝🍨🍦🥦🥬
😊🍻🍻🍻
看饿了 3盘都想尝尝
😊🍻🤝疫情過後，過來試試！
To me, the second chef made the most appealing beef chow fun (gawn chow gnau haw). He took a lot of care with those noodles. Searing them. Separating them. And, all the while, using minimal oil. Plus, I've never seen either shredded eggs or sesame seeds ever put atop beef chow fun to finish it. I guess, I've never ordered it at a high end restaurant before. The third chef's efforts seemed too saucy and wet. And, it looked like he used only dark soy sauce. Although I could be wrong.
多謝分享👍！
但點解唔請吹水星上來表演表演呢🤔？
people picks the 2nd make knows little about Hong Kong's eating culture. The dish is all about flavor and wok hay, no need for decoration and stainless steel mini wok appeal so they can charge you extra for nothing. The 1st and 3rd makes are much down to earth.
以賣相來看...第一個最佳
第二，師傅好心機煎香肉
手勢一流好功夫
中意第二個，較少油。
All are good, first one fast and simple the best.
number2！
.第一個牛肉拉油太熟油又多第二個畫蛇添足第三個比較正宗
👍👍👍👍👍
😊🤝🤝🤝
第二個餐廳炒的，價格應該是第三個的一倍以上
我地广西叫牛肉炒粉咯！
👍👍👏👏
牛肉炒粉 , 正 ! 👍👍👏👏🍲🥘
沙田友前日食完真係唔多得
因該第二個最香口
贊同你，同埋用最少油又係第二位師父，做嘅時間比第三位沙田友耐啲，等如出品好好多👍
第一个加味精一般茶餐廳貨色
第二个無加味精 用心炒贊水河粉軟身 酒店大廚水準~完勝2位
第三个無味精一牌檔貨色 将老抽一鑊起貨
仲系太多油
下锅后不要动，煎
最尾加水炒河粉果個已經係失敗，反而第一個幾有水準
最後果位我反覆睇咗幾次都唔見佢有加水、請問出現係乜時間？其實炒乾牛河加水嘅手法有D老師傅會咁做、佢哋叫打STEAM係臨完成前係鑊邊瀨些小水用意係產生蒸氣將河粉變翻柔軟D
@@marscayso3180 加水係尾二個位師傅，6分31秒個度
其實你話失敗果碟，真係炒得幾好，甚至係三碟之中最好果碟
以經驗來分析加水這個會比第一個好吃，頭一個河粉完全沒有煎香就這樣炒好吃都有限。
一个一点都不会炒河粉的人说第一句已经错了！别乱评论了
lezat
兩個手势多过头。过头有多，开中大火用铲炒十几下就够啦。一般情况下炒個粉三四十下足够呛镬气啦。
八仙過海各顯神通。
第一個牛肉走油，駛唔駛咁多油呀。😟😥
有無脆皮乾炒牛河😂😂
有創意！👍🤣🤣🤣
第一個吾合格，河粉一定要煎兩邊，第二個師傅做邊間，我一定去，似酒店
啲油燒到出哂烟，叫好鑊氣，好易會生癌，唔信食多D！
睇見都想食，已訂閱你了加油
我現在都開始學拍片，請多多支持訂閱，謝謝。
Thanks 🙏
祝你成功！💪💪💪
@@asiaplay2019 謝謝
個個都好似大師傅！其實炒碟牛河！冇個合格(炒粉碎，有姿勢，冇實際)。
香港D水準越來越差，廣州仔炒得好過你三個，