Chef Wang teaches you: "Chongqing Ginger Duck", complex spicy and aroma, classic duck dish
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- Опубліковано 28 вер 2024
- 本期菜品【姜爆鸭】
【主料】
肉鸭（半只）
【辅料】
生姜（2块）
仔姜（100克）
大蒜（50克）
小米辣（几颗）
野山椒（20克）
青蒜苗（3根）
菜籽油（150克）
青花椒（约5克）
黄酒（适量）
【调味料】
红油豆瓣酱（5克）
米醋（3克）
食用盐（2克）
胡椒粉（少许）
白糖（1克）
鸡精（2克）
味精（1克）
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名词解释：
宽油：大量的油，很多的油
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明油：成菜之后淋入一点点葱油，来提高菜品的色泽与明亮度，葱油制作链接 • 厨师长教你：“葱油”的制作方法与应用，很有质...
刀口辣椒：干辣椒干花椒炒香炒脆后，手工切碎即为刀口辣椒，香辣麻三位一体，辣度温和，制作链接 • 厨师长教你做正宗 “麻婆豆腐”，高清重置版（...
我是王刚，一个草根厨师长，从15岁做学徒到30岁开始在网上教大家做菜，我感恩每一段经历，感恩这个时代，也真心希望通过我的视频可以帮到大家，让大家走进厨房，爱上厨房。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的UA-cam官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！
本期菜品【姜爆鸭】
【主料】
肉鸭（半只）
【辅料】
生姜（2块）
仔姜（100克）
大蒜（50克）
小米辣（几颗）
野山椒（20克）
青蒜苗（3根）
菜籽油（150克）
青花椒（约5克）
黄酒（适量）
【调味料】
红油豆瓣酱（5克）
米醋（3克）
食用盐（2克）
胡椒粉（少许）
白糖（1克）
鸡精（2克）
味精（1克）
visit
好久不见，回来了，恭喜王师傅
学会了。这就点外卖。
別啊，自己動手做 樂趣會更多喔
洗碗是另一個問題😂
@@AJIA-g9r 君子动口不动手 嘿嘿嘿 😂
@@AJIA-g9r 备料太麻烦了www
還是喜歡看師傅燒菜，很舒壓啊！😊
如果能够配一碗蛋炒饭真的香
Wang gang is efficient, punctual, and an excellent chef, well done
看着就好好吃
剛哥 猛！
希望有天可以吃到剛哥做的菜
*味道还不错啊。💓*
不敢想象有多好吃QAQ
QAQ
胆小鬼 我就敢
絕對沒有炒飯好吃
我敢
姜爆486看上去好美味喵~
Wow!, Master Wang, this dish looks delicious and flavorful
老廣東制作是一樣的。但很多都加上鮮竹筍。
Today I learned about _Huangjiu_ - the 'yellow wine' Chef Wang refers to at 1:48. Apparently it's a very complex process to make, but wikip says it's more popular than beer in China.
Don't get me wrong, there are many kinds of yellow wine, and what you can drink is not the same as what you can cook with. The yellow wine used for cooking tastes bad and is only used as a base condiment.😢😢😢😢
@@nuo.not1033I understand - Western bottles marked 'Cooking Wine' are also not something you drink - it's the cheapest wine with a bunch of added salt. People use regular 'drinking wine' for cooking too, but that's not what is sold in grocery stores labeled "Cooking Wine". But my understanding is there is a type of 'yellow wine' that is in fact very popular to drink. I'm not clear what Chef Wang used in this recipe.
@@kindabluejazz Your understanding is very good. HuangJiu (黄酒 Yellow Rice Wine) - Alcohol that can be drunk directly. Cooking wine (料酒LiaoJiu) is a condiment used in cooking.
Chef Wang uses HuangJiu (黄酒yellow rice wine)，He said, no yellow rice wine to use cooking wine instead.
Not as popular as beer though, those cheap foamy fluid is universally popular😂
晚上看餓了啊🤤
Beautiful cooking thanks
Master chef 👨🍳 ❤
looks yummy,yummy
王師傅會煮薑母鴨嗎??
不错不错，*♥*
❤❤I like your cooking
想吃薑爆鴨炒飯
洋姜效果怎么样？
老師請問為什麼要分兩次調味，不行一次調味直接收汁入味嗎？
王剛師傅第一次加入的糖鹽胡椒粉是用來給菜餚添加基礎底味，第二次加入的兩種味精是用來增鮮提味，兩者作用不同，後者（味精）不宜長時間高溫熬煮，煮焦的味精吃了對身體不好，而且長時間熬煮會讓味精的鮮味流失，所以你會看到他是在起鍋前才加味精。
很久不見的王剛
這下想看從頭煮薑母鴨
❤❤❤❤😊😊😊 nice cooking 😊❤
為何要把鴨肉切碎呀？
好期待王刚老师来次八宝葫芦鸭
我想吃蛋炒飯
Acompanho o chef a anos , só comida foda , #BRAZIL
Mmmm 😋😋😋
Question: As a European, it feels like a lot of Chinese dishes have a pretty uniform base with many seasonings. Ginger, garlic and chili are delicious, but they seem to be in every dish. Same with the mix of white pepper, sugar, MSG, chicken bouillion powder. Are there two Chinese dishes that do not share an ingredient, or share very few?
as an example Italy: Pizza magherita uses mozzarella cheese, tomato sauce, basil. Pasta carbonara is served over pasta, uses cheese, pork, black pepper.
Second: Are there Chinese dishes that would work well with potatoes as the base, instead of rice?
1. these videos you watch is hotel level cooking, dishes mush be very delicious, so those seasonings are various. If you cook in your own house, you can add whatever the seasonings you want. You are the controller of the cooking. 2.All the Chinese dishes can eat with potatoes, but you need to perpare potatoes sepeartely, dont add potatoes in those Chinese dishes.
1. Ginger, garlic and chili are local flavor, you can choose to use. 2. Rice itself isn't a dish. Chinese people eat rice with the dishes, because the dishes are usually salty. When at meal, everyone has his own bowl to contain the rice, we just take a bite of dishes then take a bite of rice.
For preference I suggest you to watch cook with lau, he was a former Chinese chef and now he does Chinese/Cantonese home style dishes which is more capable to do along at home
我不知道為什麼讓我想到干爆鴨子Fuck the duck until exploded
王剛算是被放出來了嗎😂
他就没进去过，只是被煞笔碍国者摆了一道，自己郁闷了一段时间，官方根本就没管他。
😋😋
❤❤❤❤❤❤❤❤❤❤
啥话不说，立刻把冻鸭子化上，现杀的就别指望能买到了。
I didn't see Chef de-bone the duck, just chopping it up. Did he skip showing the de-boning, or are the boney pieces actually eaten whole, or sucked of meat, or what?
Generally in Chinese cooking poultry isn't deboned. They just chop it up bone-in.
@@kanetw_OK, I see my research shows they nibble around them and spit out the bones. Wow!
@@kindabluejazz Yes, in China we eat meat with bones in it. I think you must be a Westener so you usually eat pure meat
@@d33pdarkfantasy17Yes, I'm obviously a Westerner 🙂We eat chicken on the bone, but keep in large pieces that you can hold and tear off the meat alone, like a whole chicken leg, thigh, breast or wing. Fish is sometimes served whole with bones, and for that we use a knife and fork or spoon to pick away the meat. Sometimes we eat things with small bones that must be spit out, like a chicken neck or feet, but it's very uncommon and unpopular, especially in a public setting. Cultural differences are fascinating - it's one of the reasons I watch this channel.
@@kindabluejazzyes, in China we dont care about bones that much. We think that meat with bones(including small bones) in it taste better than pure meat. This is culture difference
我在中國熱搜看到的鴨脖好像是長這樣🐀
ginger explode duck
想吃蛋炒飯
很多省份總愛將～家禽斬得太碎～，煎煮炸後肉收縮！2:51師傅夾起得一丁肉粒！發覺吃碎骨多過吃肉！吃廣東菜家禽真是吃得～骨肉分離～！🤭
娄德华
頭香
Having watched many of these videos, there seems to be little variation in the dishes:
•A protein fried in oil
• Garlic
• Ginger
• Green Onion
• Peppercorns
• Salt/MSG/Soup Base
• Soy sauce/Vinegar
• Pickled Vegetables
Fry in a wok.
I'm sure it's delicious, but it's the same ingredients over and over...
孩子馋疯了！！！
王師傅 做個好廚師 不要理小粉紅 作為廚師就不能炒飯嗎
不對阿，這是中國鴨脖嗎
感觉剁的太小了
You have a priceless treasure and that is the broad Chinese chef knife made from iron. Iron is good for our blood. Women need iron for her monthly menstruation. There isn't any iron taste from the cuts of an iron knife. Those stainless-steel knife manufacturers are demonizing the knife made from iron. Anyway, you use an iron wok or a carbon steel wok (carbon steel wok has a higher content of carbon to make the steel stronger). And there isn't any iron taste cooked from an iron wok or a carbon steel wok. An iron knife is sharper than the carbon steel knife. However, an iron knife is softer, and an iron knife needs a regular knife steel rod to straighten its edges. Please keep your iron Chinese chef knife. Stainless steel is made from chromium and nickel. Chromium and nickel are toxic to our blood. Stainless steel can also rust from improper care. Stainless steel is just more resistance to rust. It doesn't mean stainless steel is rust-proof. Stainless steel rusts too. The worst of all is to use those pans, skillets or woks coated with Tefal coatings. Tefal coatings have toxic chemicals which go into food, and into the mouth, causing cancer in long term. Tefal coatings will not withstand high heat of wok cooking. High heat sealed all the proteins, and it made the food taste delicious umami. Nowadays, it is extremely very difficult to buy a knife made from pure iron. From Nanyang, 4,500 kilometers away, called Xiao Nan by the Japanese occupation on the island in World War ll.
別做炒飯就好……
你做的菜肯定是大家的口味 給出來的配方都是全部人喜歡的 ? 還一直批評別人怎樣做的怎樣 ? 這麼淺的道理都不懂 ,還要去做評測 , 論心而言 要去評測的去五星級別 , 別去市井小吃玩弄別人 , 真心的 , 不然遲早有一次踢到硬腳板 . 我就是想說天下之美食千千萬萬人人有不同口味 , 不能有一己為言 .
為什麼都切這麼小塊？是吃調味料還是吃食材本身味道？中國菜已經陷在調味料的瓶頸中了，根本不在乎食材好壞。
頭香恭喜王師傅重出江湖
我記得某內地歷史老師把太祖皇帝的太子爺比作烤鴨，所以做鴨子也是不安全的....
吊炉烤鸭
不錯的下飯菜和下酒菜
I'm always so impressed by the level of technique
能重出江湖太开心了！！
love your videos... I can practice listening to Zhongwen while learning about cooking a delicious meal! xie4 xie
鸭子好好吃 我送外卖 很少餐馆有鸭子肉❤
什么时候做挂炉烤鸭🤣
还没吃过了
要是试一下
did he just employed another chef to take the video ...uhmmmm...... not showing his face at all..not like last time....
这个搞不好操作就变成了子姜鸭.....
為什麼水龍頭不用打開
口水直流
小時候吃脖子類的，都特喜歡吃淋巴，吃起來軟軟的，長大才知道它有毒...
我学了西厨，但是不能放松！经常来王厨师长这里来学习中餐技艺
这道菜能不能理解为进行了烧制的小煎鸭？
什么时候来个腊肉炒蒜苗
这样应该是咬不动的, 前面要煮鸭
🎉🎉🎉
今天再做一次
求子姜
支持王剛!支持川菜!
下一集，璽包子🥲
没有鸭用鸡行吗？😂
鸡肉的肉质比鸭肉硬，需要更长的烹饪时间，如果是3斤以上的鸡，可以用2罐啤酒代替水，可以减少烹饪时间也可以让酒精分解皮质，让味道充分进入肉里层。使用生姜作为辅料的烧菜并不适合长时间烹饪，会缺少鲜味和口感。
大厨你好，喜欢看你的美食视频，你的厨艺很高。有点小建议如不妥请原谅。做菜能不能不加鸡精味精？味道是各种食材调出来的，鸡精味精破坏了食材的原味。
你在家自己做的時候可以試試，配方是死的，人是活的，不一定要照抄
有的菜要加鸡精味精提鲜，有的菜不加。这是不同的菜品各有各的做法。
不喜欢的同学可以不加
新同学，不喜欢的辅料可以不加。
不喜欢可以不加,或者使用替代品
求師傅做個蛋炒飯吧！❤
搞起😋
宰了隻200斤，休了2個月😂😂😂
哇靠，還回得來。苛政猛於虎😅
王師傅的問題還好吧，被影射炎上。風頭過後就沒差了
如果像之前武學打假擋人財路“被”上升到政治問題那就真的沒救了
反華反共反中的廚師王剛，已退訂閱，特此通知！