I always enjoy your video, and I love the way you express the uniqueness of local culture. I moved to Canada 20 years ago and I miss everything you said about the food culture in HK. Thank you so much for sharing and passing on your knowledge!
Translation 聲聲：我係香港生喺嗰度長大，之後返加拿大讀書。呢啲年嚟，我喺唔同嘅餐廳打工攞啲零用錢，而煮飯變成咗我嘅興趣。我唔止睇住煮嘅步驟同量度，仲睇住佢哋嘅化學反應。 我由你嗰度學咗好多野，例如中國麵嘅「彈牙」口感同意大利麵嘅「al dente」煮法嘅相似之處。仲有，我由你身上學到咗好多，你身上體現咗我哋過去有嘅誠實、勤力嘅中國人嘅特質。 我之前一直擔心你因為健康問題而要退休，但原來呢樣事變咗一個有利嘅事業. 我相信你唔係有意為之追求金錢，但佢對你嘅妻同家人黎講都係好嘅。多謝你，上帝保佑你。 Original Sing Sing: I was born and raised in Hong Kong and moved to Canada for school. Over the years, I have worked in various restaurants for pocket money, and cooking has become a passion for me. I pay attention to the chemical reactions in cooking rather than just following procedures and measurements. I have learned a great deal from you, such as the similarities between Chinese noodles with a "bounce teeth" texture and Italian pasta cooked "al dente". Additionally, I learn from the way you carry yourself. You embody the qualities of an honest, hardworking Chinese individual that we used to have. I was worried that you had to retire due to health issues, but it turns out that it has become a lucrative endeavor for you. You deserve every penny of it. I'm sure you didn't intend to make money, but it's good for your wife and family. Thank you, and God bless you.
Cha Chaan Tangs are the best places to eat in HK. You can find anything and everything there...and the best fried rice !! Ho Ya, Chef Sing Sing !! Look forward to more blowing water.
有200多條分享不同烹調基本技巧美食同大家分享ua-cam.com/channels/ZVmFDfn5WnixrHNf25MeJQ.html
職人吹水 t
🔙
好鍾意你D語氣, 師傅就係咁!! 讚!!
（職人吹水）䈑筍
星星 SIR 是真廚師...... 如果話用隔夜飯做炒飯先好食...那人一定不是廚師..
20年前去香港出差在某小巷嚐過一次揚州炒飯後，那飽滿米粒在口中跳舞的美味至今仍令我無法忘懷！20年來雖嚐過其他地方的揚州炒飯，但卻始終找不到能喚醒味蕾的味道！
星星大廚：感謝你的無私奉獻你的㕑藝心得，看你的陽州炒飯看呆了，炒野時之熟煉手勢及技巧，就知道是幾十年的功力，超讚你👍
感謝
多謝你嘅意見 暫時影片只提供中英文字幕
職人吹水 師父，請問煮啲新 鮮飯是否煮米時要乾水啲呢？麻煩與感謝您的指導🙏🏻
行勻全世界，始終係茶餐廳至親民至令人難以忘懷~~
中華って何故こんなに魅力があるんだろう。食べたい！
香港人として日本料理は世界中一番と思ってますね
師傅，我終於炒到唔油膩又唔黐wok，粒粒分明嘅炒飯，萬分多謝師傅🙏
跟师傅的方法炒真的很好吃，感谢师傅分享
我做過多次楊洲炒飯給家人，今天終於知道那個秘技，感謝星星師傅的賜教和分享!
這版本的炒飯十分流行, 在世界任何角落都能吃到. 記得早幾年前, 內地楊州市推出官方版本的楊州炒飯, 且聞說還有專利, 可惜到現在為止還沒緣嚐吃過, 謝謝星師傅的介紹了.
揚州菜 刀工 細緻見稱 香港茶餐廳揚州炒飯 係有自己獨特嘅文化
多謝星星師傅, 呢個楊州炒飯食譜真係好好食, 係外國出街食飯好貴, 可以成功自己煮到呢一個炒飯真係好開心, 感謝你
你好叻
跟住整真係好食好多，老公讚不絕口😁😁thank you~
👨🍳大師級的炒飯確是很不同，鑊氣十足，看來炒法跟足您的應該我也可以炒出好鑊氣👍👏👏
🙏
最近不時看您教旳最近常看您教煮食的視頻。謝謝您無論教什麼餸菜，炒飯/麵/粉⋯都講解得非常詳細清楚，及講出其成功之穷門。使我們不致跟足材料，做法都不成功，這點是非常重要的。衷心感謝您無私的教學。👍🙏
感謝支持 我都係將自己喺飲食業 你經驗同大家分享
今日跟著師父炒一餐，好味😊❤😊 多謝！
自從睇左星星D片, 對食既要求都高左。
炒飯炒河要煎香左個底先, 真係冇乜邊間茶記會做到, 最近食左個乾炒牛河, 又斷又爛, 個河底完全冇煎香過...
睇黎想食好野都係要睇星星D片, 之後自己落手煮XDD
我成日都講 識食未必識煮 但係識煮嘢食 就一定識食嘢我是朋不單止教烹調小技巧 中同大家分享 點樣去認識食物
@@singsingkitchen 多謝師傅，自從跟師傅學煮餸，出去食嘢嘴都鷯咗😊
星哥，睇你視頻學煮餸，我自己感覺很容易上手，你教得好好。但小弟有少少建議，如果火候大細可清晰指出何時大何時小就好了。因為我本來唔識炒嘢煮餸，我第一次炒麵就是跟你教學豉油王炒麵影片去學的，結果非常成功非常好食。但今次炒飯沒有看到火候所以炒窿了。如豉油王炒麵那影片就一流的完美教學！謝謝星哥
星師傅，這方法很好呀！謝謝你!
The BEST Chinese fried rice tutorial! Ppl, learn from this humble man.
🙏🙏
I always enjoy your video, and I love the way you express the uniqueness of local culture. I moved to Canada 20 years ago and I miss everything you said about the food culture in HK. Thank you so much for sharing and passing on your knowledge!
That makes two of us. Take care.
我好鍾意食楊州炒飯，但真喺無邊間炒得好食，睇完師傅整，自己會試試，多謝師傅。
今次試炒一次成功，不太乾身真系好好食！謝謝
😋
我喜烹煮，雖大汗加细汗仍感過程中樂趣！
從前購下不少教煮書籍，睇~研~學…
現在祇要點擊頻道，方便，易明，還有實話解說。我們幸福了，都是要多謝無私的你👍👍😘😘
烹調煮食 有興趣係好重要 好似完就會多啲去 參考 希望你多啲都去 享受烹調嘅樂趣
楊洲炒飯成本不小叉燒和蝦仁都不是平野，所以普通酒樓都要收$90-140元一碟。自已買料都成35元，兩人份量炒飯。所以酒樓特別是楊洲炒飯價錢比一般炒飯特別貴，現在酒樓好鐘意黃金炒飯，其實蛋加菜頭，雜豆炒飯、豪汁肉碎炒飯，成本最平70-80元就可交易。
來個羌葱鼓油炒飯，一樣好好食。
星星哥,今晚跟足你嘅方法試做楊洲炒飯,個效果十分滿意,好多飯香味, 美中不足係我買咗细細粒蝦仔. 原來我炒足二十幾年嘅炒飯唔係炒飯. 係好似你講“將啲餸同飯拌來拌去” 又要多謝你嘅教導！
星星師傅真係有料到👍👍
做一個炒飯第一次炒撞彩成功，第二次炒聽到大師講在外面做法加小小二湯潤一潤許，我用凈仲有鮑魚罐頭水末用晒，不如試下在炒時加入炒飯中，立刻出現啞色和痴底，原來再看多一次視頻聽漏了一句大師說家鑊火力太慢，是不能加水，之後炒就不加又回複第一次水準。不過改變了方法將鮑魚水，用了鮑魚水去蒸飯，蒸完再去炒飯又多了一種鮑魚鮮味！謝謝！
今天有兩個教友說我近排喜歡煮野食，問我跟边個學，他們都喜歡炒飯，但看其他視頻但炒極都炒不到酒樓咁香和好味，我就叫他收看星星視頻自已慢慢學，炒新鮮飯油夠就不易失販，是入們煮食容易有成功感和滿足感，我話比星洲炒米易好多，炒兩三次已能掌握炒飯技考，我說看咁多視頻在星星大師一定學到基本功及煮到酒樓味道和口感！謝謝！
Translation
聲聲：我係香港生喺嗰度長大，之後返加拿大讀書。呢啲年嚟，我喺唔同嘅餐廳打工攞啲零用錢，而煮飯變成咗我嘅興趣。我唔止睇住煮嘅步驟同量度，仲睇住佢哋嘅化學反應。
我由你嗰度學咗好多野，例如中國麵嘅「彈牙」口感同意大利麵嘅「al dente」煮法嘅相似之處。仲有，我由你身上學到咗好多，你身上體現咗我哋過去有嘅誠實、勤力嘅中國人嘅特質。
我之前一直擔心你因為健康問題而要退休，但原來呢樣事變咗一個有利嘅事業. 我相信你唔係有意為之追求金錢，但佢對你嘅妻同家人黎講都係好嘅。多謝你，上帝保佑你。
Original
Sing Sing: I was born and raised in Hong Kong and moved to Canada for school. Over the years, I have worked in various restaurants for pocket money, and cooking has become a passion for me. I pay attention to the chemical reactions in cooking rather than just following procedures and measurements.
I have learned a great deal from you, such as the similarities between Chinese noodles with a "bounce teeth" texture and Italian pasta cooked "al dente". Additionally, I learn from the way you carry yourself. You embody the qualities of an honest, hardworking Chinese individual that we used to have.
I was worried that you had to retire due to health issues, but it turns out that it has become a lucrative endeavor for you. You deserve every penny of it. I'm sure you didn't intend to make money, but it's good for your wife and family. Thank you, and God bless you.
感謝中英文詳盡分享
Yummy!!! I can smell the fragrant fried rice all the way here!!!!
What kind of high tech device do you have? I want one lol
咁多年我都控制唔到炒飯嘅質素，自從睇左你嘅示範之後，每一次都炒到靚飯。多謝你星哥🙏🏽🙏🏽🙏🏽
Thank you for teaching me how to fry rice. Used to fry overnight rice. Thanks for sharing the techniques with explanation given.
今天中午又再炒，但由於老婆鐘意食五色米，食凈好多，平時我都唔鐘意食，不過經過炒好食好多，第5次炒終於聽到星星大師所講在炒飯過程能看到飯水蒸氣排走，今次終於從鑊中看到水氣慢慢收走，終於能按制到自已想要飯乾濕情度，一D痴底都唔會出現，比上次又有新啟會！謝謝
因為你炒飯已經去到一個識食嘅階段
多謝！
講得真好！👍👍👏👏😋😋🌹
重點係炒飯而非撈飯
Staff blowing water (Hong Kong slang in English) = Shooting the breeze (Our chef here being modest, haha)
上句：星星大師，一時手痕，得罪莫怪。
心底：無私秘傳，一概公開，功德無量。
Just tried making this and it turned out great! Thanks for sharing the recipe.
😋😋🙏
謝過師傅！我會一路追住睇你煮的餸菜視頻！
感謝支持
揚州炒飯係成日食嘅，但而家好多好求其，火腿代替叉燒，甚至用腸仔，再加上冇蝦，冇䓤 ;香港嘅平價餐廳係不斷退步，30年前間間都有番咁上下，而家真係慘不忍睹。
依嫁要搵到間好食既茶記真係唔易。我最差食過係天水圍間孖記, 所有肉都係梅既, 無論係雞扒, 排骨, 燒肉, 應該係用左D好差既食材降低成本。之後都唔敢再幫襯。
土地問題 加上唔認真對待食材Hea煮
你又要便又想食好野，难咯
Yat Ying hashtag day o
依家要食到好味嘅揚州炒飯幾乎冇可能，我記得嘅係80年代初開始已經難搵到好食㗎啦。 可能係我時運低撞唔到好食嘅，包括無數茶餐廳包括酒樓更包括酒店都係唔得， 當年係求其一間酒樓都鬼咁好食，另外，譬如東江樓醉瓊樓等等都係一定好食嘅不過係三十幾年前。
謝謝師傅分享！果然功架十足！
揚州炒飯一定是港式碟頭飯中最經典的一款，亦是我的最愛。
講起碟頭飯，仲有元朗成記的豉油汁豬扒飯，徭諗起都流口水，如果師傅肯教大家點整就好了！謝謝！
你好呀 我有個視頻叫做洋蔥汁煎梅頭豬扒 配甜豉油汁 類似盛記嘅做法 記得訂閱同分享就可以睇到我全部咗視頻
好的，謝謝師傅！
I miss this dish when I visited Hong Kong as a kid! I wish I could visit Hong Kong again!
Did you live there for a while? Or just a brief stay? Amazing you still remember the dish. Typical westerners call it “fried rice” of some sort.
又學嘢喇，原來要落鹽同豉油，唔怪得我炒啲飯無味啦！多謝星星師傅!
唔落鹽同豉油味道邊緣度黎
呢D就真係叫做楊州炒飯，而家太多什麼茶餐廳，冰室，冰廳開到成行成市，出品講求快捷，逐漸已經開始變質，想食好D，唯有跟師傅學炒一個靚飯
今次主要都同大家分享炒飯幾個基本技巧 多謝收睇
Cha Chaan Tangs are the best places to eat in HK. You can find anything and everything there...and the best fried rice !! Ho Ya, Chef Sing Sing !! Look forward to more blowing water.
hello from Ecuador, what kind of oil are you using?
This was so good, thank you for teaching us. Supporting your channel from Wisconsin USA!! 😄😄😄
Great recipe and you speak with lots of life and energy. Great presentation.
星星师傅，我前两日做左扬州炒饭，我以前听人讲，先炒蛋先，有D又话先炒饭先，有D又话蛋黄和蛋白分开，用蛋黄捞饭炒先。我自己就未炒过，今日终于知道步骤了，我的女和老公都好中意你教的里种炒法，再次多谢您。
揚州炒飯 其實係好地道嘅粵菜 今次論述都係粵菜炒飯 基本技巧
職人吹水 多谢星星师傅，基本技巧对于我来说是好好的啦，因为我零基础。哈哈😄
正到不得了！！: ) 😝
我自己想开间卖豆腐花凉粉，腐竹鸡蛋糖水，还有学手手拉奶茶，暂时手拉奶茶未识，整几个小食，例如虾胶饼同鱿鱼饼，简简单单
⭐️💫師傅，好鍾意聽你吹的歷史，我都係大你十零年姐。🤗🤗🤗
同大家吹下往日香港茶餐廳嘅情懷 我細個嗰陣時呀去大排檔食嘢 嗰種風味而家仲記憶猶新
一個字好味！謝謝你！
😋😋
Thank you for all the tips chef! I follow ur recipe and it was great.
Thank you
星星師傅不是吹水，我學到嘢，謝謝星星師傅👍。
I really like your program. The dishes you cook are simple n easy to follow . 👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
酒楼擺宴后上之炒钣極難食，原因係無茶餐室師傅技術! 凡事细心皆学問! 谢分享!
烹調煮食都係要由細節位做起
Thankyou ⭐⭐, this is my most favorite fried rice. Now I can cook this dish for myself. And I luv the way you do your show. I subscribe.
我哋啲在外國人， 經常做呢啲茶餐廳食物， 多謝星師父
我都要多謝你收睇我嘅頻道
I didn’t understand anything he said but that Fried Rice look 👀 yum Yum 😋
Thank you
you can turn on the subtitles and translate them into english or some other language
Haha
i didnt understand but i got his recipe by watching ony and i can cook the Yangzhou Fried Rice..hehehe
Yeung Chow Fried Rice is very delicious and not hard to cook, you can view videos with English subtitles and recipes
五六十年前，旺角上诲街大中酒家，一碟揚州炒飯賣l.2元一碟，內有义燒，蝦仁，蛋，青豆，葱豆等，真材實料，配料和炒飯一流水準，懷念致今。
6 70年代 香港一般中式酒樓和大排檔 主打嘅菜式 都係小炒 和炒粉麵位置 真係做得好出色 我自己都好懷念 當我70年代理入行 我都學到好多中菜 小炒王炒粉麵嘅基本功 而家同大家分享下 懷緬過去
Simply the best
今日跟睇完你炒飯細節，原來我唔知要落豉油，蛋炒飯部份我已經以前細個係餐廳廚房偷過師，用隔夜丁熱D飯嗰部份效果真的唔錯！好多朋友話食到🤤😋！謝謝你分享～
👍😋
唔單止學到炒飯，仲可以學埋茶餐廳文化，多謝星星師傅🙏🙏🙏
同大家吹下陳年往事呀
以屋企爐火燒到隻鑊紅, 睇到覺得好味!!
睇到就想食啦！！！！！！！🤤🤤🤤🤤🤤好肚餓呀⋯⋯
今天中午再炒無昨晚炒得咁好食，昨晚食凈西生菜，我太太話做默唔落埋生菜炒，所以今天中午將生菜切絲可能未瓊乾水加理落飯，炒完飯帶濕身而有小小痴底飯無光澤啞色，無昨天恰到乾身和鬆身和有一種油潤光澤和炒飯香味，今次一改變加多一種配料，就立刻不太好吃，唔怪得星星大師只落蔥花不落生菜絲，加錯一樣配料炒完可大打節扣，所以我發覺大師組合不多不小，應落就落不會亂加配料。謝謝！
生菜絲要最後落 數量不要太多
謝謝！
星星師傅教埋點樣做生炒牛肉飯，因為生菜炒飯好難搞。
Thats what I call fried rice! Nice.
Thank you
今晚煮楊洲炒飯，好食過好多茶餐廳，多謝謝星星老師
唔好客氣睇到你個留言都好開心
老師，幾時敎整梅菜扣肉
星星師傅好嘢！
很多人說炒飯要用涼飯。用熱飯有特別方法嗎？
師傅唔對辦喎！喺出面茶餐廳食邊有咁多料呀？😝
illzlbhims 可以咁多料，不過要成二百幾咪一碟😊
而家好多火腿代咗叉燒。😭
一定係自家炒飯，足料。
正宗真的好多料 料仲多過飯 只是落來香港 香港是進口城市 材料無可以找齊 久而久之淨返d肉蝦蛋
80年代港式炒飯是真的有蝦有叉燒乜乜都有正宗，現在港式炒飯差了好遠
請問怎麼不用隔夜飯呢？可能我沒抓到要點。謝謝
好笑🤣唔吹水嘅朋友飛去四分鐘睇炒飯😄師傅你真係好細❤️，好靚呀個炒飯 好多料呀
我其實鍾意吹水多個傳送囉
多謝星星師傅 又可以嘗試整茶記美食
好中意香港茶餐厅的美食，多谢星星师傅
香港茶餐廳文化真係有自己好獨特嘅風格
我夜晚十二點睇你呢條片, 攪到我而家即刻想走落葵芳食個炒飯.
D飯炒到好軟棉棉、你真的師傅中之師傅！讚！
靚嘅炒飯 要有炒飯嘅焦香 但係又要油潤先好食
Ms Ms 你係咪睇過食神就黎扮野呀？ 我聽過好多做廚嘅講炒飯唔用隔夜飯 最緊要炒到粒粒分明就得 唔係要乾到小石粒咁呀 你唔識就收聲啦
單身狗 打字你就叻
Victor Au 有做過廚房嘅朋友 聽過下佢哋講 有幾叻呀 係你柒之嘛
我好鍾意食炒飯，但去好多荼餐廳都炒到D飯好硬(乾)身，我個人最怕就係食硬飯 !
你呢碟揚洲炒飯是用新鮮飯炒的，同埋有足夠的油去炒，雖然我無份食但都覺得唔會硬的，比個讚比你!
星星師傅好野
谢谢师傅分享 想吃了 呵呵
星星師父，我地住家可能係手勢唔好，如用熱飯來炒，要炒散d飯係好難。
我都一樣用熱飯，但未落獲前，先落小小生油來打鬆散d白飯，咁樣會好炒好多，再用你煎米粉既原理慢慢煎，慢慢炒，我就算係用電磁爐都一樣炒得起。
點都好thanks你既教學。
👍😋
反而我想問下依家香港邊度仲可以食到呢種炒飯....以前細個食嘅楊洲炒飯好食過而家太多...而家好多都做得好hea, 好失望😞
揚州炒飯 好大路嘅菜式好多 酒樓茶餐廳都做得好好
有係有, 但係好多都煮得好差呀麻= =
好食既, 我搵唔到, 你地有冇推介呀?
我不是廚，但覺得羊飯係茶餐廳最基本，又睇到廚既心機，所以間間茶餐廳都會試羊飯。對羊飯要求甚高，依家啲羊飯，不管茶餐廳或大排檔都好，要幾差有幾差。師傅炒飯色澤材料都好，但我愛有生菜c的羊飯，食起來有燒肉香，蝦鮮甜，菜既清點。希望香港既特色再次炒起。
正吖楊州炒飯，期待茶餐廳沙嗲牛肉做法
遲啲會做過沙嗲金菇粉絲 豬腩片 同大家分享行 茶餐廳沙嗲嘅做法
萬眾期待
職人吹水 please cannot wait, I missed the old school satay favour
星🌟師傅大公開秘技，🉐️罪好多大部份呃飯食的廚師或食店老板，由於疫情關係，個個在家自己做大廚出面生意更加難做，嘻嘻撐你星🌟師傅。
🙏
扬州炒饭👍👍👍
如果蛋多d 叉燒少d再加d生菜絲，個飯又少油，咁個飯就超好食啦!
我喺滿地可都睇到流口水🤤
最憎啲茶餐廳落青豆炒
還有紅蘿蔔和粟米粒😖
翻譯：最憎青豆
因為平阿嘛 都係包裝嘅嘢 又方便
你好，請教一下，如果我想落啲菜/紅蘿蔔，應該點做，謝謝你
紅蘿蔔 灼熟 最後落就可以
💫💫師傅，依家啲茶餐廳出品，大都求求其其。冇可能有你咁出息嘅炒反😋
我自己都係飲食業其中之一份子 我絕對明白
隔住個mon都聞到飯香😍
thank you very much.
正！！！未睇先点赞！
好 好 好
以前不知 "生抽焦香"
一定 要試 !
呢個都係粵菜炒飯 嘅細節位
注意絕不能多，飯會變酸！！其實師傅糸味精，如果你冇落，始終冇嗰種味道。要炒到一粒粒，超簡單，洗乾淨對手，用手把隔夜飯先鍊散咪得囉！ 如果㷛新鮮飯去炒，落少D水去㷛就得啦，唔使鍊開！要飯呈金黃色，起炒時只落一半蛋，快起鍋時再落埋剩下一半，炒熟就成黃金色而且有蛋香！！
thanks😘
點樣可以炒飯炒到每粒飯都係一粒粒分明？屋企D飯炒到糊😓
星星師傅， 揚州炒飯， 炒得好靚， 好有鑊氣， 加多一杯檸檬凍檸茶絕配了👍😀
香港茶餐廳凍檸茶都係別樹一格 我自己係好鍾意飲 茶 味香農 夠酸夠甜 所以我喺酒店好少飲凍檸茶
星星師傅， 有時間請教怎樣冲一杯 美味凍檸茶😁😃🍵🍮
仲要肚餓食，唔係嘥咗
楊州炒飯的故事，呢個正宗。
谢谢星星师傅！
平時我係炒晒d送就咁加白飯炒，次次飯都好濕，咁岩雪櫃有冷飯，今晚即刻實戰一下，多謝星星分享。
今次分享係炒飯好基本嘅技巧 可以參考下
職人吹水 星星，我終於學識炒個好飯啦～感動！
Food looks delicious, good cooking technique that goes with it.
Thank you
This looks perfect! Cant wait to make it! New subscriber here! Thanks, Chef!