If fresh lychees too expensive, use canned ones. They are OK but very sweet. Then don't add as much sugar to the orange juice. I also like to suggest sprinkle thin orange peel (without the white rind) into the sauce, more colourful and fun, also sprinkle dice ripe strawberries on top for garnishing?
that sounds good for the look. but what do you think about the pairing of the sweet and savory of the dish and then adding the bitter orange zest for the overall flavor experience?
@@Cumfortable I agree with you. About sweet n bitter. But if you do not include the white pith, it would not have a bitter taste. One would use a grate to run it along the citrus skin to get the fine slithers as a garnish on top. The peel will taste 'tangy'. Thank you for your reply.
From the U.S.A. here. We watch you and never miss a video. We do not speak your language and need English subtitles. Please bring them back so we can enjoy your videos again! 🙂
According to auto-captions, Chef calls his partner 'fourth uncle', which my research shows means 'youngest uncle'. Interesting how there is no equivalent concept or word in English. Thank you Chef for your educational videos, for both gastronomics and culture.
@@2mk173 I understand that. What I'm saying is that in the US, we have no special words for that distinction. We just say 'hello uncle' to all uncles. Pardon my Western mindset, but why is there a need for a verbal distinction? It seems almost a type of judgement, as if 4th uncle is 'better' or 'worse' than 3rd uncle etc.
伯爺 is a term used only in Sichuan, you use it only when speaking to uncles on your father's side who are older, in this case Chef's Wang's 四伯爺 refers to him being the fourth youngest of his uncles who are older than his Father.
@@waterballcat6937 Etiquette is very strong in some segments of the US culture, maybe more so in the Southern and rural states, less in the cities. In those places, or if you are 'brought up right', parents, as well as unrelated adults are often addressed as "sir" and "ma'm" (short for madam). Uncle/aunt/grandmother/grandfather are only ever used for true relatives. It is odd to our ears to hear the word "uncle' used for non-relatives. It is sometimes used by children for a parent's close friends, but that is reduced as the kids age, and never for an unknown person. I hope you didn't take my words as negative, just curious. Cultures are fascinating. Thanks for responding.
@@kindabluejazz We are talking about why lychee is so expensive I think about season lychee is summer fruit, in winter lychee has been expensive. 我們在談論荔枝的價格 我覺得是因為季節 荔枝是夏季水果 所以冬季會特別昂貴
@@bahafat I understood that. I was just saying that 'splurging' on some expensive fruit is OK sometimes. Buying fruit out of season is more expensive everywhere, usually because it must be imported.
There's a channel I recently discovered, called "Rose & Anzai's Country Life," where a woman emigrated to China from Uganda and shares recipes with her husband and their friends and relatives. You should do a collab with Rose.
这道菜最大的难点在于我荔枝剥多少吃多少
😂😂😂😂 我還滿認同的哈哈哈，荔枝好吃ㄚ
媽媽：我荔枝呢？怎麼全剩蝦
比在家寬油難
那就請熱心的攤主吃- 啊不是 剝好
6月的某一天一次买四五斤我都能吃完 🤣
太好了，這是道容易做的菜，備料比較費時間，可以叫我家寶貝幫手一起玩，應該會很喜歡，甜甜的小孩都愛。感謝王師傅👍❤
荔枝这个季节4块钱一颗LOL，这个价格真的劝退了。比宽油还可怕。这盘25颗荔枝，一斤虾，成本就130左右了。酒店不得卖个289一盘，米其林或者星级酒店不得489一盘。可怕。
@@strategicfooyouagencyfirst8197 現在荔枝剛出量少
補充一下，擠柳橙類的果汁可以先用叉子把肉戳一戳，會擠得更乾淨
謝謝！
用荔枝煮菜，恐怕一邊剝一邊吃掉，最後上了一碟清蒸蝦仁
王师傅拿刀方式还没改 陈宗明老师拿着40米的大刀正在赶来🤭
Uncle’s smile is so contagious!
Love seeing Chef Wang with uncle! Much love from US!
If you learn his skills, you can open a restaurant in the United States, ha ha！
@@xinjian2221 i bet it will be quite profitable. chinese foods are not cheap in the States.
@@yousafmehmet not cheap in the States.??? very cheap!!!@
@@jinevan where do you live?
If fresh lychees too expensive, use canned ones. They are OK but very sweet. Then don't add as much sugar to the orange juice. I also like to suggest sprinkle thin orange peel (without the white rind) into the sauce, more colourful and fun, also sprinkle dice ripe strawberries on top for garnishing?
主要中国人就爱吃个新鲜，罐头荔枝这道菜灵魂就没了。
that sounds good for the look. but what do you think about the pairing of the sweet and savory of the dish and then adding the bitter orange zest for the overall flavor experience?
@@strategicfooyouagencyfirst8197 they're too expensive in america, ~$10-15/lb
@@Cumfortable I agree with you. About sweet n bitter. But if you do not include the white pith, it would not have a bitter taste. One would use a grate to run it along the citrus skin to get the fine slithers as a garnish on top. The peel will taste 'tangy'.
Thank you for your reply.
魯菜大師看到你拿刀子的手指這樣放又不安逸了
王刚师傅拿刀的手型还没完全适应😂好多次刚开始没捏刀后面又改回去了，看得出在不断进步！👍👍
看见视频里注意了师傅教的细节👍👍👍
以前的粉丝：哇又跟王老师学了一道菜
现在的粉丝：王刚你怎么不听老师说，又想回山东挨训了你
最后的收汁简直了！看着真舒服！
擰蝦頭時 捏對位置 蝦腸有機會抽出來
不過 白蝦 草蝦 我不會刻意挑蝦腸
至於"沙蝦"
就算在蝦仁背後劃刀也要抽挑乾淨
不然就會和 沙沒吐乾淨的蛤蜊一樣
而 適合這道料理方式的水果
我能想到的 就只有"枇杷"
但 枇杷去皮更累人!!
而且 調味還需要研究
如果是用葡萄皮 塞 去仔葡萄肉與蝦肉
用紅酒與果醋調成醬汁
用法式/義式擺盤 就變成 西餐了
最後 青芒果 蘋果
酸黃瓜 冬瓜 刺瓜 苦瓜
都可以用 夾塞蝦仁
問題 還是在"調味"
想吃！另四伯越來越有火雲邪神的派頭了~！
7:38 这种水果甜品样的，女性最爱！
王刚学习能力确实可以，前几天才学的腌制是抓而不是搅，今天就现学现用了
拿刀的姿势还是没改
👉 嗶哩嗶哩 👈 看
聽一次就會記得的聲音 < 摘星的晚上 > 90年代歌手 👉 李國祥
什麼叫有魅力的聲音 < 最後一夜 > 80年代歌手 👉 劉美君
四伯词汇量太匮乏了, 啥都安逸, 期期都安逸, 顿顿都安逸, 听多了脑壳疼..
你在期待一个文学家吗
毕竟龙眼荔枝的都是初夏才有的，现在买的都是去年丢冷库冻到现在的玩意，价格自然贵得离谱了。
以前夏天还特地去买一批好的塞冷冻室里留到冬天，不光能拿来煲汤，直接拿出来当冰淇淋吃也很棒。
5:41王師傅高估自己的手了XDDDD
From the U.S.A. here. We watch you and never miss a video. We do not speak your language and need English subtitles. Please bring them back so we can enjoy your videos again! 🙂
Turn on closed captions with auto-translate. It's not perfect, but enough to get the gist of what they're saying.
Use the auto-translate feature. It's not perfect, but it's pretty accurate.
下次做豉汁蒸橙，或者椒絲腐乳西瓜
安逸~安逸~
According to auto-captions, Chef calls his partner 'fourth uncle', which my research shows means 'youngest uncle'. Interesting how there is no equivalent concept or word in English. Thank you Chef for your educational videos, for both gastronomics and culture.
He is chef's real uncle, "fourth uncle" means he is chef wang's father's 4th upper brother
@@2mk173 I understand that. What I'm saying is that in the US, we have no special words for that distinction. We just say 'hello uncle' to all uncles. Pardon my Western mindset, but why is there a need for a verbal distinction? It seems almost a type of judgement, as if 4th uncle is 'better' or 'worse' than 3rd uncle etc.
@@kindabluejazz 中国是一个非常注重礼节的国家，关于家族的辈分不能糊涂，没有judgment，只是单纯的为了搞清楚宗族辈分，从而便于梳理族谱。尊敬长辈是我们的传统美德，有时遇到非血缘关系的长辈我们为了礼貌想打招呼时也会尊称爷爷奶奶或叔叔阿姨之类的，当然现在因为电子时代，人与人之间面对面的交往没有那么密切，年轻一代也会因为记不住亲戚的称呼而苦恼
伯爺 is a term used only in Sichuan, you use it only when speaking to uncles on your father's side who are older, in this case Chef's Wang's 四伯爺 refers to him being the fourth youngest of his uncles who are older than his Father.
@@waterballcat6937 Etiquette is very strong in some segments of the US culture, maybe more so in the Southern and rural states, less in the cities. In those places, or if you are 'brought up right', parents, as well as unrelated adults are often addressed as "sir" and "ma'm" (short for madam). Uncle/aunt/grandmother/grandfather are only ever used for true relatives. It is odd to our ears to hear the word "uncle' used for non-relatives. It is sometimes used by children for a parent's close friends, but that is reduced as the kids age, and never for an unknown person. I hope you didn't take my words as negative, just curious. Cultures are fascinating. Thanks for responding.
王刚师傅考不考虑出一系列你们家娃儿很爱吃的菜呢？我也想给我的儿子做
之前有分享過泥鰍湯
等陳老 檢查作業😊
終於有一樣菜可以煮了。
哈哈,其實他一直用酒樓做法,但是說家常菜😂
這季節有荔枝了嗎?
我觉得与其虾切丁 不如试一下用三虾面那种小河虾剥完整个放进去
就是可能会特别费时间。。。
Fast and Furious 11: Chef and Uncle Race to Food Market
Opens May 15, 2023
This looks awesome!!!
虾线不用剔除的吗？
天氣也開始熱了
用荔枝做菜最后要用的时候基本都被吃的就剩一丢丢呢😊😊😊
虾腌制都是要酿到荔枝里的，根本不需要老抽酱油，虾的味道本来就很鲜，加生抽就掩盖掉了。。。推荐原味虾，我倒是觉得勾芡可以加一点生抽配合橙汁的鲜甜。
放p
你看過透明的荔枝核嗎 醬油上色取形
wait, do we not devein those prawn as well before dicing them?
这个好，学起来
夏天的旧視频？
然後再把荔枝殼拿來泡茶，剛好降火氣😁
請問王剛師父 蝦子切顆粒是為了配合荔枝的大小嗎 如果蝦子對半切可以嗎 如果不用荔枝還可以用什麼水果 蝦子也可以換其它海鮮嗎
帮你回答把，虾子切颗粒就是为了配合容易填塞，如果用小河虾肉，本身就小，就可以不切，还有王师傅下盐有点重，川菜的习惯，实际上可以不下那么多盐。虾肉用蒸鱼豉油或者生抽也可以，调味根据自己喜好都可以。这道菜本身就是荔枝为主，不用荔枝可以用和荔枝差不多的水果，比如桂圆/龙眼（longan）和红毛丹（Rambutan）。海虾并不是最好的食材，个人感觉小河虾更好，就是难剥。由于是鲜口的料理，只要不是腥味过重的海鲜应该都可以，肉质太紧实的不是特别合适，个人觉得鲜瑶柱和部分提甜一点的鱼肉也是很好的替代品。
買大蝦好剝 切大塊一點 一顆荔枝塞一塊
用小龙虾
這季節已經有荔枝啦？！
建议四伯还是把头顶两边的毛给剃掉了好看一点，利索一点，没必要留着那点儿毛证明自己还有头发…..
Maybe he's not trying to prove anything other than that he has free will and no need to conform to your wishes.
No,he doesn’t . I am just giving my opinion …
@@kindabluejazz hdbdbbs fjtbsb fhdbded...
@@jiahualin2242 dhdwwwjvfjt fjfndh duress...
@@jiahualin2242 Do you always feel a need to tell people when you don't like how they look? Where I come from, that's considered rude.
用手榨橙汁也太牛了
👉 嗶哩嗶哩 👈 看
連他都不推介 真的非常可惜 👉 郭小霖 👈 80 年代的創作才子 香港最早唱 R & B 曲風、唱法和現代最接近的大神 👉 從不知 👈 👉 愛情蝙蝠俠 👈
不挑蝦腸嗎?
剥皮去虾头的时候就拽下来了
如果是養殖場的蝦是不挑的因為在販賣之前把蝦餓了一天，就不會有蝦線（已經餓到空了）
蒸煮的菜稍微容易一点
希望看王剛做扁魚白菜
四川3月就出荔枝了嗎？時間好早，還是這是去年拍的影片？
一年四季都有啊😂
@@professor001001 荔枝是四月到八月 沒有四季 王剛吃的應該是二月紅 比較早熟 3月就熟成了
非常喜欢你的视频，跟你学会了很多东西。有个建议想提一下，就是能用中文名拼音吗？ 比如Jiao zi饺子,Bao zi 包子, Yue bing月饼。 因为我发现饺子都快成日本的东西了。 因为日本介绍就是饺子Gyoza. Zha Jiang mian 炸酱面我们再不用这个名字就要成为韩国的了。 日本人的态度是管你懂不懂，结果却是更加的让人记住了。
握刀手勢還是沒改
專業師傅教他的，是要改什麼？跟你不一樣就得改嗎
我也是来特地看握刀姿势的哈哈
@@michaelshen7046 你去看完上一集王剛學魯菜的視頻再來嘴
这期和上期都是存货，b站上有说
這部比去學藝的時候還要早一些時候拍的
大家都是來看食譜的ˊˋ別傷和氣
这里好~扒扒虾，看得开心;那里就虾虾八八，看了蛋疼
整片我比較驚訝的是荔枝100塊錢1斤！！！比雞蛋還貴
反季節水果貴吧~ 現在不是荔枝季節，罐頭水果倒是可以便宜，還有紅毛丹更大填更多料。
真的是季節問題
我記得中國荔枝大多產於廣東那一帶 跟台灣一樣最早的應該是三月紅
這時間點要便宜一點的荔枝 要往南一些 泰國荔枝可能價格會比較便宜 不過有進口的問題就是了
Not all meals need to be low cost. Shrimp deserves special treatments.
@@kindabluejazz
We are talking about why lychee is so expensive
I think about season
lychee is summer fruit, in winter lychee has been expensive.
我們在談論荔枝的價格
我覺得是因為季節
荔枝是夏季水果 所以冬季會特別昂貴
@@bahafat I understood that. I was just saying that 'splurging' on some expensive fruit is OK sometimes. Buying fruit out of season is more expensive everywhere, usually because it must be imported.
荔枝的季節還沒有到
儿童菜😂
理智蝦球
在台灣都是鳳梨蝦球，荔枝蝦球還真沒在其他台灣餐廳看過😄😄
你看看製作流程 當然餐廳不會有
有些快炒店有
我需要 5 盘这个……不够吃 🤣
在台灣是鳳梨蝦球，到中國王剛那邊變成荔枝蝦球😂但看起來都很好吃!!!😍😍
Please help foreign followers again allowing English subtitles (even self generated)
Thanks!
Turn on closed captions with auto-translate. It's not perfect, but enough to get the gist of what they're saying.
@@kindabluejazz it doesn't work
@@kindabluejazz it doesn't work
@@davide.donati It works fine for me.
您的爸爸有點像梁小龍。
應該種荔枝，有地啊
伯爷就是退休了的火云邪神！！！！！
想請問王剛師傅荔枝沒有沾粉炸過淋橙汁會不會太甜？？
这道菜就是类似于甜品
人家全程就沒炸過。王剛會炸的話都會出動寬油了。
I know I won't pick Chef Wang for my cricket side - what a bad throw.
茘枝贵的话就用红毛丹啊😂
紅毛丹沒那麼甜，我猜糖要下重一點
❤❤
他不改拿刀手勢
没想到“火云邪神”的妻子竟然就是“小龙女”。
影片來了
荔枝加蝦肉蒸八分鐘已經柴了！
手怎么还抖了，注意休息啊。。
估计这两天勤练师傅教的功夫
👉 嗶哩嗶哩 👈 看
2019 年 👉 中國好聲音 👉 劉佳琪 就是 一聽就會記得的聲音 現在一開口唱 自己或者翻唱 直接就認出來的太少 歌手首要的條件 一把獨一無二的 👉 聲線 這就是為什麼以前 會有那麼多經典歌曲
公雞有副菸酒嗓。
老抽放太多了，而且从配料和烹制方法看，不会太好吃的
看完那个拜师的视频 真的不舒服 伯爷一声hello大家好真的好 老人活明白了应是伯爷的样子！
There's a channel I recently discovered, called "Rose & Anzai's Country Life," where a woman emigrated to China from Uganda and shares recipes with her husband and their friends and relatives. You should do a collab with Rose.
荔枝。让我怎么荔枝！
耶
火云邪神？
師傅不知道有沒有想到是因為不用剝殼小孩才說好吃
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一群吧唧嘴 没规矩
你吃饭用那种设备拍也吧唧嘴，拾音效果就是那样，不喜欢出门左转
这握刀跟个娘们儿似的。这么握好用力吗？
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