I've tried gravy less fried Ho Fun with beef in Stanley Market in the mid 90s. Really delicious. A very different style to the Singaporeans and Malaysians fried Keiw Tew. that is also very nice.
These two chefs were very good at their skill. If you have tried gripping the wok with a towel by the edge of the wok and flip the food you will know this takes some skill. I was a chef at a Chinese restaurant in America for nine years and we held the wok, the ladle, and flipped the wok (actually it was more of rocking the wok on the edge of the stove) exactly the same way these two chefs did. Great job. I agreed, it should be a little less soy sauce so the noodle won't be so dark nonetheless the noodle turned out excellent and it wasn't too oily, rice noodle needs oil to taste good and not stick together.
Just like Mc Donald's in Florida USA.!! 😄 ( they wouldn't last half hour in this restaurant! ) No time to complain about "discrimination " and crying about " work is too hard" The work ethic is wonderful! Get it done, fast, tasty and thoroughly.
Yummy yummy.....in my kampoong indonesia, the food is so called 'fried kwee tiaw"...you may choose so many ingredients such as beef chiken sea food or vegetarian. to be honest...it has been long long time not visited hkg since situation there litle bit insecure....
希望佢 ，佢哋努力加油 ，我都係講一句公道嘅說話，各師各法各門各派
给灰衣服的师傅给个赞，每个步骤都很细心啊，颜色深不代表咸，老抽不咸，油控的ok啊，一些朋友评论太苛刻了，还是要看门道啊。而且偏快餐店出品已经很好了。
看了口水一直流🤤🤤
😂😂😂🙌🙌🙌
@@asiaplay2019 👍👍
太多老柚又多油!
看起來好吃讚
😊🤝🤝🤝
油到反光
兼落豉油太多
少D油
就比較好D😉
干炒牛河點為只炒得靚同好食，就係有炒得有鑊氣得黎唔油膩
河粉要炒的靚就要擺多滴油，才唔會癡埋個鍋，但咁樣食多好易覺得油膩，所以真正炒的好嘅河粉係靚又乾身唔油膩。
咁大個仔我只食過一次咁樣嘅河粉。
好食嘅嘢特別令人回味！😂
太漂亮了
黑夾濕！
醬料會唔會太多
醬油撈河⋯⋯新派
油剛好，但鼔油太多了，令到碟河上枱好濕。。。不過有D回覆係搞野的，食得牛河仲想健康？？你不如叫M記改用氣炸鍋炸薯條。。9588
油浸湯河？
Its called Beef hofan here in the philippines. This is the dry version without ginger. We eat it both dry and wet. Love it
Thanks 🙏 😄
其实个餐炒成点 都系厨房大佬话事，，大家都系打份工遮 虽然卖相系麻麻，，，但系用啲料几好噶，，啲河粉点炒都得，，十分靓
嘩！咁猛火，好鑊氣呀！小菜炒飯炒粉炒麵好香呀！諗真尐，長食中食火毒！特别是肝，排毒負荷咁重，仲有腎，上到5、60歲時就知。
好味
😊🙌🙌
beef chow fun looks amazing 😋😋😋😋😋 now i am hungry 🤣
🤣🤣🤣🙌🙌🙌
乾炒牛河是否老抽多了些，應該做到金黄色，老抽小翻些呢？做飲食業這行，色，香，味齊全，雖然小小餐店，首為懂小許廚食，這碟乾炒牛河一般普普通通，街邊小食可以。
老抽係豉油一種 好多人聽到老抽就係上色而已 老抽炒出黎會香口過生抽 佢又無落味精 鹽 落多小小老抽吊味都無咩問題 呢碟野都炒得唔錯
@chrislove324 用来上色的叫做 '上珠油'
太深色
I've tried gravy less fried Ho Fun with beef in Stanley Market in the mid 90s. Really delicious. A very different style to the Singaporeans and Malaysians fried Keiw Tew. that is also very nice.
This place is a must-visit attraction for tourists, you must miss the fried beef pho!😊Come to Hong Kong 🇭🇰 if you have a chance 👏👏
犯左個太嚴重低級嘅錯誤， 干炒牛河點會咁油架呀
手势仲算可以，但係落太多酱油了。湿漉漉，黑麻麻
These two chefs were very good at their skill. If you have tried gripping the wok with a towel by the edge of the wok and flip the food you will know this takes some skill. I was a chef at a Chinese restaurant in America for nine years and we held the wok, the ladle, and flipped the wok (actually it was more of rocking the wok on the edge of the stove) exactly the same way these two chefs did. Great job. I agreed, it should be a little less soy sauce so the noodle won't be so dark nonetheless the noodle turned out excellent and it wasn't too oily, rice noodle needs oil to taste good and not stick together.
炒粉炒面炒饭， 最先要条件系要把配菜弄热先
黄定藍？
Argentina presente gracias son unos genios!!!👏
Nice!!!,great skill!!!
Thanks 🙏 😊🤝
牛肉應暖油拉 炒牛河唔係咁炒架 醬油比得太多 成碟野非洲咁 食完隻碟底成堆油
哩d分明鱔稿黎架啦。
系啦，炒牛河色水太重，应该系浅咖啡色比较靓
乾炒牛河唔多油邊好食
@@Ahlumjkkk 乾炒牛河過程係多油但係效果要乾爽
色水浅滴。粉份量多少少就
叉平！太油
Seems like Char Kway Tiaw Malaysia. So yummy
Yes ，very yummy 😋 👍👍👍
呢間同一大班朋友去試過，説真味道可以，
Thanks 🙏 😊
教定一煲酱油...酱油够味
炒得誠意十足，夠火候，應該好好味道。
Yes 😊👍
Just like Mc Donald's in Florida USA.!! 😄
( they wouldn't last half hour in this restaurant! ) No time to complain about "discrimination " and crying about " work is too hard"
The work ethic is wonderful! Get it done, fast, tasty and thoroughly.
yummy for my tummy
😊👍👍👍
Thank you for this kon Chau ngau hor. Showing the technique of frying this dish. No recipe?. I'm drooling for my favourite hor fun.
臨尾那個炒的牛河不是放得太多老抽了嘛？炒出來的顏色是黑色嘅，睇到都吾敢食啦！😳
若是調好味的醬油少一半的話，成個出品就完美了
麻麻炒得濕
太过黑了。
I've never tried to eat flat noodles, I'm curious about the taste but while I'm waiting this video, I'm drooling and can't wait to try it soon
You can try it if you have a chance,it’s very yummy 😋
干牛河炒得好？都唔係咁容易。肉要香軟唔奀，河粉要唔碎炒得透，小油，仲要金黄色深小小。起鑊時猛火炒先有鑊氣。
Wok of life with amazing speed. It's like a jet engine firing on all cylinders.
😂😂😂👍👍👍
😄😄😄
It the best food i really love it.
Thanks 🙏 😊🙌
best of the best
Thanks 🙏
Kwetiauw ??
he cooked the noodle so fast and ready to eat..............so great..................the sauce doesn't need to be rip little big???
宜家冇牛肉用煎方法丶一它系走油，快快快，
😍~ 夠晒火候嘅炒牛肉河，真一流
好正！😊👍👍👍
😁~ 好衰嘅啫，搞到我肚仔又餓餓哋❓
😂😂😂
今晚預備食乾炒牛河、魚片肉丸粥當晚餐嘞！👍👍💝
牛河和粥絕配，中和返！😊👍👍👍
請問這個火焰干牛河,特色在哪裡??跟一般干炒牛河做法一樣,還炒到油淋淋,唔見得逼出油份..結果食完銷喉呀
碟粉都烧到黑晒 ， 仲吾够火焰?
Look like an easy recipe. I might try it soon. Are they using black/dark soy sauce?
Yes, there should be, but not all of them are black soy sauce. This is prepared by the chef, and there may also be ordinary light soy sauce.😊
啲油多到呢。。。
火焰牛河冇出现！？后面的几个河粉太深色，最后一鑊河粉OK！
I subscribe to your channel because you know that Hong Kong good chef must tame their wok and get good 牛河
請問那一間食肆，地址在那里，請賜告
沙田友冰室
地址 : 沙田石門安群街3號京瑞廣場一期地下G19號舖
港鐵石門站 C 出口, 步行約2分鐘
謝謝分享地址
星洲炒河，黑，油，甜!
唔错！半煎炒啲河粉会香的
老抽會不會多咗滴，好紅
应该是秘制酱料，全程只放这一种，酱里内容很多
Yummy yummy.....in my kampoong indonesia, the food is so called 'fried kwee tiaw"...you may choose so many ingredients such as beef chiken sea food or vegetarian. to be honest...it has been long long time not visited hkg since situation there litle bit insecure....
Welcome to Hong Kong 🇭🇰 if you have a chance ！😊🙌🙌
What a great cook.my salute
Thanks 🙏 😊🤝
炒得好香 好有镬氣👍👍😎
From Thailand ...I really want to try... 🥺🥺🥺🥺🥺😊
After the epidemic, welcome to Hong Kong to try it!👏👏👏
wau amazing
火焰在哪?
上桌先有😊
@@asiaplay2019 咁外賣就無?XDD
外賣有容不易燒咗個盒😂😂😂
best channel ever.............make more please.........too less video of frying like this
黑油牛河
濕。。。。
The second chef has a lot more experience his "wok hey" is greater than the first chef! Lol
😊👍👍
我怎么感觉这个初始是个新手呢
唔該地址在那裏？
沙田石門
你再按下標題，說明部分一定有地址！😊🙏🙏🙏
夠油夠黑，正!
雖然吾太健康，但少食多滋味
希望香港疫情趕快結束，很想去香港搭叮叮車逛街吃美食
歡迎👏你，一定有機會的😊
你住那裏呀？
非洲牛河
廚師功架一流👍
咁多客人叫干炒牛河
很定好好食😋
😊🤝🤝🤝
To make this dish you will need a stove that looks like the tail end of a fighter jet plane .
动作漂亮一定好吃 赞
😊👍👍👍
聽食家講.食晒碟牛河、隻碟一滴油都冇。炒河者便是高手!
是的，有聽過😊👍👍👍
头個部步驟做啱咗，跟住就斷撚古，無痛苦，先落豉油，後落佬抽，跟住韭黃起鑊。
Can only cook probably with wok in restaurant stove because high flames are necessary for this dish!
😊👍👍👍
Absolutely INCREDIBLE!
Thanks 🙏 😊
Recipe please for the beef marinade.
Looks so yummy its very hard to get nice fried hoifun here in europe
Thanks 🙏 😊
@@asiaplay2019 成口油。。。
粄條炒的不够乾，太濕潤了，
下粄條要先煎出些金黄色澤，
再炒散，炒乾，炒香，再下醬料。
手感入境界面对着？？？！
但係太平館望落去就好似冇咁多油冧冧
又黑又濕
火焰油炒牛河粉？？？？
好多鍵盤廚師係度
人哋有point喎
其實不是多油，炒得夠鑊氣，你地見到只是醬油，因為醬油，落得多就好似油淋淋，做師父一定知， 佢嘅炒法， 好似 香港幾十年嘅 太平館 嘅炒牛河
師傅講得啱。個個都話人油多。人家一路炒你一路睇，你幾時見佢落好多油？不過如你認為鼓油老抽都係油，咁又另當别論。
@@sinowell 我都係自己經验，多谢 認同
個個都話碟牛河多油又黑 只是你話的油不多炒得好
佩服你眼光好野！好野！
Do they control the heat of the wok by a foot pedal? Because I see the chef turning it up and down. Great video the meal looks amazing.
Thanks 🙏!I think 🤔 so, I am not sure 😂😂😂
normally the valve is at the knee level.
The restaurant I worked in we controlled the fire by kicking the valve with our knee so our hands were free to grab the wok and the ladle.
食過牛河偏甜鑊氣唔夠但有
哈！哈！非洲炒河, 太多老抽, 看來又咸, 又油。
咁叫干炒牛河?又湿 又黑又多油!好食咩?!
不要太黑就完美了
😂😂👍
好L多油
您添加到每种炖肉中的深色液体是什么？
Crazy Chef...the soy sauce is too much,isn't it too salty...?
And without MSG....
The dish is dark,but never had a salty one. So, they probably used low sodium, dark soy sauce.
又油！又黑！又唔乾身！
⋯
看起來好好吃😋
Yes 😊👍