Your video becomes of no value if you don’t mention (describe) the main ingredients, I.e. the thick brown sauce you have added near the end of cooking. Regrettably I have to stop the video because the recipe is incomplete without the sauce.
This reminds me exactly of my time working as a chef in a restaurant during college! The only difference is that after finishing the fried rice, about 9 out of 10 shrimp and half the rice would mysteriously “disappear” from the wok.
I love the sound of the wok hitting (ringing) the stove and ladle. The technique of tossing and mixing the ingredients is beyond my skill level! Also, this makes you realize how handy a cleaver is in cooking.
If I learned to do it, anyone else can do it man. Just be careful if you put soy sauce into the wok, it will catch fire. First time I did it was by mistake, I was with a chick and she got so impressed 😂😂
Homemade fried rice is never the same, even if you get all the ingredients right. It's still won't taste the same because you won't get the smoked "wok hei" flavor in it, because unlike the restaurants you aren't cooking on a jet engine's exhaust.
Looks real good!😋👍🏻 I’m know nothing about cooking really but I’m wondering what kind of rice is used for fried rice? It seems the rice never get mushy. Special rice? Great cooking skills
Any type of rice is fine. The important thing is not to overcook it with too much water and also one has to clean the rice of starch (which causes stickiness). For medium grain rice, 90% of the weight in grams should be water (including water that remains after washing). So 75 grams of rice would mean you would have a total weight of 75 g + 75 g * 90% = 142 g. The rice isn't that dry nor is it wet. When you cook it with eggs, soy sauce, and other ingredients, the rice will soak up the rest of the water from those items. You don't need to overnight or freeze your rice doing this technique. Many restaurants have no time to overnight or freeze the rice; you can cook the rice fresh and cook your fried rice within 60 minutes of starting to clean your rice to finish.
@@JuanDavidMendietaBordamalo The open water faucet is to keep things cool I believe since the wok burner is really hot and they dont want pipes bursting
List the ingredients as you use them. .. e.g. was that ginger or galangal? On some screens it could even be mistaken for turmeric... and was that black bean paste? An ingredient list would help
Does it make a difference if I use a teflon coated wok ? That's the kind of wok I already have . Will it make a different taste in the food ? This food looks good!! ❤😋
Chinese chef's knife skill is the number 1 in the world. Chinese cuisine relies on knife skills to make the perfect food. When the food is chopped into small pieces, it could be cooked in many different ways. It is not like steak, a big chunk, which is essentially not possible to fully cooked inside out.
Love it BUT when the chef **returns** the excess oil (2:26-2:32) it has been contaminated by the previously cooked shrimp which would be VERY BAD for someone with a shellfish allergy.
@@JimmyHandtrixxNew rice is not anything better than the one day old rice. Everyone who made fried rice knows this. Doing it at home is not a workplace.
That is shrimp fried rice! Why would you override the flavor of the shrimp with soy sauce and overly spice the rice? You clearly are clueless on the how different fried rices are made. Not to mention, the area and tastes that are different in many regions in Asia and around other parts of the world!
@Maria-np2ms they're people who really don't know how to cook and don't understand the role of ingredients, they just overload stuff with spice until you can no longer taste the ingredients 😂
Can even hear the sharp cleaver scraping the micro plastics into the food… ㅠ.ㅠㅋ Other than that..awesome cooking skills and looks delicious!! 👏🔥 Avoid micro plastics 🔬spread awareness Please use a wooden cutting board 🙏
I use basically this same method at home for fried rice, but obviously on a smaller scale. This recipe is much "eggier" than mine, and I think Im going to increase the number of eggs I use. One question. I have always heard to use white rice that has been slowly cooled to room temperature, and then put in the refrigerator and to make the fried rice using cold rice. Does it make a difference?
I totally could never flip fried rice, I have tried, and my kitchen was a mess! Not to mention I am 100% sure, it tasted nothing like fried rice. I own my complete lack of coordination. Bless you to who has the power of the wrist flips.
위치
청킹객잔
인천광역시 남동구 구월동 1458-1
maps.app.goo.gl/owgD6DmDjj4cNc7KA
Location
Chungking Guesthouse
1458-1 Guwol-dong, Namdong-gu, Incheon
maps.app.goo.gl/owgD6DmDjj4cNc7KA
What is the very last dish called?
@@winniethepoohandeeyore2 The name of the second dish is a Korean noodle dish, Jajangmyeon.
@@yummygo2019 Ok ty for responding, looks awesome and looks like a strong dish
Yeah what he said.
Your video becomes of no value if you don’t mention (describe) the main ingredients, I.e. the thick brown sauce you have added near the end of cooking. Regrettably I have to stop the video because the recipe is incomplete without the sauce.
amazing. there is only 50% rice left when finished
😂😂😂😂😂😂
😂😅😊😁🤫
that’s a basic skill we learn in a commercial Chinese kitchen, and no we are not suppose to have fried rice flying all over the place. 😂
All of his ancestors are disappointed because of the wasted rice 😂
That'll be fly rice.😅
CLEARLY chef is NOT chinese.
No body uses the wok more than 50% capacity.
That is not the way to use wok.
the whole purpose is MOVEMENT.
Yes chef....
@@davidbatin1699fly lice😂
This reminds me exactly of my time working as a chef in a restaurant during college! The only difference is that after finishing the fried rice, about 9 out of 10 shrimp and half the rice would mysteriously “disappear” from the wok.
볶음밥에 계란국인것만 봐도 맛있어보이네요.
요즘 왠만한 중국집이 기름범벅볶음밥에 느끼함잡으려고 짬뽕국물 주는 곳이 많은데
You did not add soy sauce to the fried rice .
I love the sound of the wok hitting (ringing) the stove and ladle.
The technique of tossing and mixing the ingredients is beyond my skill level!
Also, this makes you realize how handy a cleaver is in cooking.
can never get my wok hot enough 😔
You are absolutely right about the cleaver. As an old chef I always tell my friends to to buy the best qualit steel cleavers they can afford.
You just need lots of practice.
If I learned to do it, anyone else can do it man. Just be careful if you put soy sauce into the wok, it will catch fire. First time I did it was by mistake, I was with a chick and she got so impressed 😂😂
Oh your skill level doesn’t involve spilling HALF of all the food everywhere
HALF DUDE
달걀 프라이가 올려진 짜장면과 볶음밥이 아주 맛있어 보입니다~😊
What is the name of the last dish?
Instead of paying the bill , I would sit by the pan with my mouth open😅
RIGHT?! He was just flinging rice out of the wok. I was thinking that he wasted about 6 spoonful's of rice during the cooking process.
😅
😂😂😂😂
감사합니다. 당신 덕분에 정말 맛있는 볶음밥을 만드는 법을 배웠어요. 프라이팬으로 볶는 방법도 정말 전문적이네요. 감사드리며, 채널이 항상 번창하길 바랍니다. 앞으로도 소통하며 지내요. 감사합니다! 🎉🎉❤❤
when you get all hyped and tried it in your own kitchen, I ended up ordering take out after cleaning up the stove top and kitchen floor.
😂 I was planning on trying this at home but your idea to get take out sounds better, safer and cleaner 👍🏽
Homemade fried rice is never the same, even if you get all the ingredients right. It's still won't taste the same because you won't get the smoked "wok hei" flavor in it, because unlike the restaurants you aren't cooking on a jet engine's exhaust.
중국집 볶음밥의 밥알이 뭉치지 않고 한다는게 보통 노력과 수고가 아니군요
밥한공긴 튀어 나가는 것 같아요ㅎㅎ 무튼 멋져요~ 오늘 저녁은 새우 볶음밥 확정~
나도 이생각했는대 튀어나간거 보면서 ㅋㅋ
뽁음밥 한그릇에도 엄청 정성과 손이 많이 가네
중식 요리과정을 보고있으면 마음이 참 편안해진다...모든 요리과정도 똑같다 봐보면 최대한의 효율을 위한 절도있는 동작, 재료 손질 방법
맛을 위한 자신만의 노하우 요리 방법 등등 안빠져 들 수가 없어!ㅎㅎ
저 요리가 원래 반은 갖다버리는건가요??
Looks real good!😋👍🏻
I’m know nothing about cooking really but I’m wondering what kind of rice is used for fried rice?
It seems the rice never get mushy.
Special rice?
Great cooking skills
Any type of rice is fine. The important thing is not to overcook it with too much water and also one has to clean the rice of starch (which causes stickiness). For medium grain rice, 90% of the weight in grams should be water (including water that remains after washing). So 75 grams of rice would mean you would have a total weight of 75 g + 75 g * 90% = 142 g. The rice isn't that dry nor is it wet. When you cook it with eggs, soy sauce, and other ingredients, the rice will soak up the rest of the water from those items. You don't need to overnight or freeze your rice doing this technique. Many restaurants have no time to overnight or freeze the rice; you can cook the rice fresh and cook your fried rice within 60 minutes of starting to clean your rice to finish.
Short grain rice remains firmer.
Video 2:22-2.38. So you don't burn the pan.
😮 You are so TERRIFIC to watch! I could watch you all day! Thanks so much for sharing your experience with us ❤Jesus loves you and so do I ❤
실력자이실 듯❤
¡Debería cerrar la llave al agua cuando no la utilice!
Very good 👌but I wonder how much rice is on the floor and around the kitchen 😢🤣 good job regardless
Half
😂😂😂
And what about the open water faucet?
@@JuanDavidMendietaBordamalo The open water faucet is to keep things cool I believe since the wok burner is really hot and they dont want pipes bursting
@@JuanDavidMendietaBordamalo Yea, I'm more curious of the water bill.
Respect to the cook👍
List the ingredients as you use them. .. e.g. was that ginger or galangal? On some screens it could even be mistaken for turmeric... and was that black bean paste? An ingredient list would help
@@Michaelkaydee i saw only one seasoning. Maybe salt. That's why i dont think the taste is good
So much is tossed out of the wok
No shit! If you want seconds, eat it off the stovetop lol
It’s only a few grains hardly worth worrying over
Much better if he uses a left over rice not a newly cook rice tho😊
Y eso que no a visto los de la india que todo tiran al suelo 😅
@@veroserna4159 lol… es verdad
식사장 밥볶을때 계란물에 흰자보이면 국자로 대갈통맞습니다.
일단 국자 대가리먼저 살작 구부리는게 좀더 낫지않을까요!?
Stunning knife skills!
Sarap gumawa nang fried rice Ang Taga HONG KONG! Daming ingredients... mabusog Ka talaga!...sulti yon Ka in at budjet mo...
Yes amazing fried rice skill when all rice flying out and mess up the ground 😂
맛있겠다..😊
다먹고싶지만 마지막꺼가 맜있게보이네요 ^^ 이번주엔 무조건 중화요리다
This is so Korean, that egg at the end is a dead give away. Good chef with a clean kitchen.
You made me so hungry. And I just ate dinner.
너 한국놈이지?
wow he flips the rice like someone else will clean the stove 🙂
Greetings from Redondo Beach 🇺🇸🇺🇸nice cooking video🌷🌷
This is a Korean chef making Korean dishes. It's not Chinese so don't trip chocolate chip. Both dishes looked great!
사정없이 날아가 버려지는 농부들의 피와 땀이 아까워 보이는건 내가 한국인이기 때문일까..
Does it make a difference if I use a teflon coated wok ?
That's the kind of wok I already have .
Will it make a different taste in the food ?
This food looks good!!
❤😋
Teflon pan coating wont stand in high heat cooking.. it burns out the teflon coat
@@LunaIsabelle-rq5sz
I used my Teflon wok yesterday .
Cooked with high heat , no burning , no problem.
🤷♀️✌️
big difference. with teflon u dont get the wok hay
Next level knife skills. Respect.
I have really enjoyed seeing a type of making rice that I would never eat.
Fried rice is healthy if they really know the real recipe to cook it.
That rice is made of plastic and that oil is sewer oil
@@manikyum something quite common in Asia.
@@manikyum está hecho de plástico como tu cerebro 😂😂
@mariajose es que tú estás acostumbrada a las hamburguesas de norteamérica 😂😂😂
Thank you
Chinese chef's knife skill is the number 1 in the world. Chinese cuisine relies on knife skills to make the perfect food. When the food is chopped into small pieces, it could be cooked in many different ways. It is not like steak, a big chunk, which is essentially not possible to fully cooked inside out.
I can see that all you have eaten in your life is chinese food
It's amazing to see Chinese kitchens only need ONE knife: The Chinese Cleaver...
Love it BUT when the chef **returns** the excess oil (2:26-2:32) it has been contaminated by the previously cooked shrimp which would be VERY BAD for someone with a shellfish allergy.
If you use day old, cold rice it works better. No need to beat the clumps so much and it will absorb more sauce for flavor.
你是懂的😄
you think restaurant got time and space to leave hundreds of serves of rice in the fridge for a day!?
@@JimmyHandtrixx the good places find the time and space.
@@ottopartz1 nope thats not at all what they do. people do that at home.
@@JimmyHandtrixxNew rice is not anything better than the one day old rice. Everyone who made fried rice knows this.
Doing it at home is not a workplace.
He should have used left over rice, he used fresh rice
is this is the first time I am seeing that someone forgot to add spice and soy sauce in fried rice
not all fried rice has soy sauce and spices, Yangzhou fried rice is one of them, it instead relies on all the umami flavors of its ingredients
That is shrimp fried rice! Why would you override the flavor of the shrimp with soy sauce and overly spice the rice? You clearly are clueless on the how different fried rices are made. Not to mention, the area and tastes that are different in many regions in Asia and around other parts of the world!
@Maria-np2ms they're people who really don't know how to cook and don't understand the role of ingredients, they just overload stuff with spice until you can no longer taste the ingredients 😂
@@Maria-np2mscalm down. Not everyone can be an expert. Nor should you expect them to be. Your response is disproportionate to the comment.
What is the name of that noodle dish?
It looks delicious!!
It's a Korean food, Jjajangmyun.
재료 하나 하나가 엄청 신선하게 보입니다 👍
that wok not only is cooking deliciousness but making beautiful music at the same time
손목 건강 팔꿈치 건강 어께 건강 관절 건강 빕니다
삭신이 쑤시겠다는 말을 참 우아하게도 하십니~~~~
주방에 있으려면 최소 손목은......
저정도로는 안망가짐
최소 저거 몇배는 해야..
❤❤ yummy delicious recipes 😋🤤😋😋🤤🤤😋🤤😋😋🤤🤤😋👌🙏🤤👌🙏 this my favourite exleant job 🥰🥰
Gostei do molho para o macarrão, a pasta preta é soja?
춘장이라는 중국식 페이스트 소스. 주 뤈료는 콩
Amazing I Wounder what type of cooking oil is used
yo can hear the sound tupang tupang tupang when he is cutting them vege yo mama like this yo??
아니 새우를 어차피 채로 거를 거면서 왜 거품 뜨는척을 하지.. 또 새우 넣고 초벌 밥 부수는곳은 처음이네..
훈수존나두네 ㅂㅅ이 ㅋㅋㅋ
I cannot tell what oils or broth he is using in the pans. I wish he would add some written signs when scooping these mystery liquids into the pans.
Can even hear the sharp cleaver scraping the micro plastics into the food… ㅠ.ㅠㅋ
Other than that..awesome cooking skills and looks delicious!! 👏🔥
Avoid micro plastics 🔬spread awareness
Please use a wooden cutting board 🙏
الوجبة رائعة ولكن لا يجوز تناول الكم الهائل من البيض دفعة واحدة لأن الكبد يتضرر إذا لا ضرورة لحساء البيض إلى جانب الأرز المقلي بالبيض .
Sorry, I don't think the fried rice is delecious.
The rice needs to be brown
@@Jejssjdkkyall talking like yall know what it taste like. I bet it fiya
그래서 진수는 언제 보여주는건데요?
언제부터 식용유 계란 파 당근에 칵테일 새우 넣고 대량으로 볶아서
나중에 다시 볶아주는 볶음밥이 중화볶음밥 진수가 된거지?
너 웍질 안해봤지??? 그러니깐 이런 수준 낮은 댓글 달지 ㅋㅋ
@@당태종-m2f 웍질을 왜해야되는데? 미친건가? 일반인이 집에 웍이 있냐?
집에서 후라이팬으로 볶음밥 만들어도 저거보다 더 잘만들 수 있어 수준은 니가 한참 낮은거 아니냐
Extraordinario. Nunca se podrá igualar tanta habilidad, sino con años de experiencia.
밥알이 뭉쳐지지 않는게..포인트.....
Sarap nyan taina nyo mga cheff
I love fried rice minus the onions, I'm allergic 🤢😵🤮
잘 하시네요 😊😊😊😊
음식 뭐 알고 잘한다 하는거임???저게 잘 하는걸로 보여요?님도 저정도 한다는
마오안윙이 좋아할 영상 ㅋㅋㅋ
has anyone else ever seen someone dice an onion like that? that technique is crazy, mind blowing!
The rice will be so tender, overcooked
웍 밖으로 너무 많이 튀어 나간다 쓸데 없는 동작으로 돌린다고
This is absolute art. Perfection to ones craft. ❤
5:49 밥알이 춤을추네
ㅋㅋ ㅋㅋ 아 밥알 튀는거 개웃겨 ㅋㅋㅋ
What is the name of the last dish? Thank you 🙏🏻
볶음밥에 짬뽕 국물 말고 계란국이 나오는것만 봐도 여기 맛있을거 같음
요리 전문가가 되기 위해 요리를 배우는 방법 그래서 나는 당신처럼 요리 배우고 싶어
Jajajajajajajaja,!!!
볶으면서 새우고 머고 다 날려 버려 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
ㅋㅋㅋㅋㅋㅋ 저도 그거 보고 약간 웃겼는데 결과물 보니 납득ㅋㅋㅋ
볶음밥 개맛있게 생김ㅋㅋㅋㅋㅋㅋ
Jajajajajajaja
촬영에 후까시 심하게 들어간 듯. 짜장소스 나오는 요즘 볶음밥은 X. 계란국ㅇ
@@라이너-z2n 짬뽕 나온다? 난 그집 안감 ㅋㅋㅋ
문신충 하는일이 다 그렇지 뭐￦
Great knife skills but I can't help thinking that the rice is overcooked after being heated for so long.....
종아요👍
I use basically this same method at home for fried rice, but obviously on a smaller scale. This recipe is much "eggier" than mine, and I think Im going to increase the number of eggs I use. One question. I have always heard to use white rice that has been slowly cooled to room temperature, and then put in the refrigerator and to make the fried rice using cold rice. Does it make a difference?
솔직히 한국 볶음밥 일본처럼 차슈라도 넣어줘야한다 너무 비싸
그런 비계덩어리 안 들어간 게 더 좋음
ㄹㅇ 볶음밥 보통 7천원인데 만드는거보니 원가 2천원도 안나올듯
마지막에 계란 노른자 위에 뿌리는거 뭔가요?
밖으로 반은 빠지는거같은데 ㅋㅋㅋㅋ
Thank you so much. I have been doing it wrong for years 😂. Now I know. Thank you x
This is not fried rice. It’s scrambled eggs with a touch of rice for texture.
exactly. and at no point did they add any soy sauce to that fried rice.
these guys ... it's like they don't know how to make chinese food. 🤣
@@trumanhw you're thinking of Asian- American fried rice. This is Asian fried rice
There are many types of fried rice. Soy sauce is not must in fried rice.
and Egg Flower Soup? so nice !!!!
Don’t waste the water
Exactamente es lo que vi…lo bueno que no fui la única en observar esa falta de conciencia
와 멋있네요
맛있겠어요
I totally could never flip fried rice, I have tried, and my kitchen was a mess! Not to mention I am 100% sure, it tasted nothing like fried rice. I own my complete lack of coordination. Bless you to who has the power of the wrist flips.
excellent. not Chinese but can appreciate a master when i see one.
Please shut off the water. That bucket has been filling forever, wasting hundreds of liters of clean water.
No, constant running water is needed to cool a professional work stove like this. Without water the heat will be so unbearable it destroys the stove
please leave us alone. we're doing the best we can!
우와 손목스냅❤
เรียกข้าวผ้ดอะไรค่ะ ใส่ตะไคร้ด้วย น่าทานมากๆค่ะ
❤
야채부터 볶아야 더 맛있는데.. 요새 중국집 다 이렇더라
응 아니야... 옛날옛적부터 볶음밥은 저렇게 해왔어.
Love the jajangmeon at the end. I think thats what it is.
👍
เรียกข้าวผ้ดอะไรค่ะ ใส่ตะไคร้ด้วย น่าทานมากๆค่ะ
Haiyaaa!!!...rice should be chilled overnyt before frying😔
-Uncle Roger
I seen this in panama, Don lee restaurant is so good. 🥰
문신보이는순간 짜게식음..맛도 ㅂㄹ일거같고
@@봐이우 I can't read your answer because don't have translation in this part of UA-cam thanks
ㄹㅇ
아닙니다 문신있는 중방장은 문신때문에 다른곳에서 일을 못하기에 오직 주방에서 한우물만 파므로 음식이 맛있습니다
@@딩기리딩기 발상의전환 ㅇㅂ
문신이 무슨 문제냐? 입맛도 지랄이네!
Trimakasih SDH berbagi resep masak kk sangat menginspirasi
문신 보인순간 일시정지 부르고 뒤로 갔음
나도 문신 안좋아요. 하지만 요리사는 맛이 좌우 하지요.
문신 있는 애들한테 많이 맞고 다녀서 ptsd 있나봄ㅋㅋㅋㅋㅋ
차두리도 문신있던데
뒤로가고 다시들어와서 댓글씀?
처맞은 기억 떠올랐으면 이해함
짜장에들어간 고기는 어떤부위에요??
가장 저렴한 부위
나중에 따루 복으시는건 X/O 볶음밥인건가요 맛있어 뵈여
Awesome skills chef!!!! 🎉🎉