Thank you, this is a recipe that anyone can follow for a great meal. There’s no hard to source ingredients, and you don’t need any special equipment beyond a pan and a knife. While I love your local cuisine videos, it’s also nice to include some uncomplicated and easy to cook dishes like this occasionally.
Wow this looks super tasty, i'll definitely try with some local cured meat and sausage. I just finished eating a delicious fried rice dish for dinner which i learned to make from your channel. Thank you Chef, i've learned so much from you.
a classic :) heads up to those in the states - the cauliflower that you find in china is different from say, the cauliflower you find in an american supermarket - it's slightly more green and tender, with more stem.
@@玛大侠 not too familiar with where vegetables are grown, but the difference is in time of harvest. Chinese vegetables are preferred to be harvested when they're younger and more tender, while in USA they're usually harvested when they are large and older (more tough)
i thought its a bad idea to mix oil and water especially at high temp, but chef wang did it when blanching cauliflower, can anyone xplain why it didnt explode (not literally, u know what i mean right)?
This is my favorite part about these recipes. They’re absolutely incomprehensible to any western person. He’ll start off normal. “Add cauliflower. Some salt. Soy sauce.” Okay. Got that. “Then add cured meat of beast and fermented animal. Stir with vegetable soul and essence of bean. You can find these at your local grocery store.” Keep in mind, I’m 100% not poking fun. I just find the cultural divide hilarious.
本期菜品【花菜炒腊味】
【主料】
花菜（1颗）
腊肉（1小块）
香肠（适量）
【辅料】
大蒜（2根）
红椒（半个）
大蒜（几颗）
植物油（适量）
干辣椒（适量）
【调味料】
食用盐（适量）
鸡精（约1.5克）
味精（约1克）
我相信它很好吃。
謝謝你王師父
Thank you, this is a recipe that anyone can follow for a great meal. There’s no hard to source ingredients, and you don’t need any special equipment beyond a pan and a knife. While I love your local cuisine videos, it’s also nice to include some uncomplicated and easy to cook dishes like this occasionally.
王师傅 我一直关注您的视频，我觉得这道菜 花菜如果不过水会口感更好，过水的花菜比较软，个人喜欢吃脆一点的，我的炒法是先炒腊味煸出腊味油，加黄豆酱，料头爆香，直接加花菜，料酒，盖上焖一下花菜很快断生，开盖调味（个人一般加点蚝油）继续炒几下出锅
过水才会脆呀 不过水直接炒就软了
@@值得人间 我指的过水是焯水，我在家经常炒这个菜，过水的就软软的
@@mike2016 同意焯水才更爽脆（当然不能焯太久，水开再放进去），直接炒闷熟的话，由于花菜之间非常多空隙不贴锅，等炒到花菜中间部分也熟透，早就软了。
@@mike2016 那是因为你焯水时间太长了。
水开再下锅，如果冷水下锅到煮开的话就会软，焯水时间也要控制
今天的很家常
在家就可以做😆
我應該會用煮過臘味的水來燙花菜再炒製 不過有些人喜歡不同層次的味覺 我只是比較懶不想重複燒水而已
Wow this looks super tasty, i'll definitely try with some local cured meat and sausage. I just finished eating a delicious fried rice dish for dinner which i learned to make from your channel. Thank you Chef, i've learned so much from you.
來試試，放蒜苗真的很香，多層次口感🎉。
讚， 請多分享家常菜， 很實用！
看完真的覺得功力倍增
Only one of the few chef that make uncle roger proud.
Uncle Roger doesn't know what he's talking about.
我做这个菜就是：放油 把花菜炒熟然后腊肉放进去炒透明 起锅😂😂 什么其他的都不加
应该先炒腊肉，乘出，然后炒菜花，再放入腊肉。否则菜花过火了不好吃。
@@shaohuafeng8531 花菜生炒好难炒熟的 炒时间久点更入味
@@shaohuafeng8531 人家想表达他做的简单没什么技巧相比之下。你在这教什么 教的又无脑 现实没价值么
@@shaohuafeng8531 再说人家就喜欢软的不行？
你那样做是半生半熟的 虽然也不是不能持
快.靓.正
That looks good and like something easy to prepare in an American kitchen. I'm going to try it using cured meats available here.
Это вкусно! Спасибо) некоторые моменты нейросети, конечно, так себе перевели) но, в общем, я смогла повторить эту вкуснятину
謝謝王廚師長❤❤❤
謝謝！
For my american folks, yall can just use the smoked pork from walmart to cook this, it taste like 90% similar to the chinese smoked pork
good to see another menu chef . you are so talented chef i know you are a good chef . god bless idol
I appreciate tudung and non tudung for bringing peace to Malaysia
这个菜绝对是美味！
花菜炒腊肉和蛋炒饭更配喔
請分享， 木須肉， 京都排骨， 公保雞丁， 甜酸肉， 醬爆雞丁， 紅燒海蔘…… 等等， 感恩！
我超級愛這菜啊😍😍😍
好吃，爱吃，想老毛和伍姐了
谢谢你
"it's better to cut from the stem." There, I again learned something.
難得有一樣我覺得做的來的菜!!
a classic :)
heads up to those in the states - the cauliflower that you find in china is different from say, the cauliflower you find in an american supermarket - it's slightly more green and tender, with more stem.
@@玛大侠 not too familiar with where vegetables are grown, but the difference is in time of harvest. Chinese vegetables are preferred to be harvested when they're younger and more tender, while in USA they're usually harvested when they are large and older (more tough)
So delicious!!!!
這個一定好吃的
刚哥 你或许该雇一个人加英文字幕了 已经两百多万粉了 很多国外友人
我这就去买花菜！
这道菜绝对可以配好几碗饭！！
花菜就算沒加臘肉也能自帶蛋白質 洗過一次花菜就怕了
寵蟲~~~~~~~~🐛🐛🐛
您的 timing 太好了。我有很多 cauliflower 要用，不知道怎么办。谢谢!
喔喔喔，那火燒進鍋的那一瞬間，啊啊嘶~
花菜不能直接炒吗？感觉一直是这样的做的。。。的确不太容易熟 但是可以先炒两下 然后加生抽 加水 用水蒸气把花菜弄熟
2:21 FUIYOOOOOHH!
在海外看美食，想家的节奏
香
花菜梗 切成薄片 再切成絲
灑些鹽 就能
殺出水份 與 變軟
那蠟肉的皮
先切成段
蒸軟後
戴上手趴鷄手套 將蠟肉皮
置於熟食砧板上切成絲
最後 花菜梗的絲 與 蠟肉皮的絲
與蒜苗切絲 辣椒絲 一起炒 也很好吃
只需用
少量的油 炒香剁碎的豆瓣醬
放入所有絲
將 三種菜絲炒至斷生
即可出鍋上菜
於是一道 由下腳料 做的料理
就完成了
腊肉这东西，特别是烟熏过的腊肉，简单炒下就很好吃了。
好
花菜干炒 是要咸一些，炒的时间短，花菜表面咸，内部甜。腊肉肯定偏咸的，不咸吃啥
這真的比較好製作
真家常菜
隔著螢幕都聞到香味了QQ
Olá 👋 ostaria que seus vídeos tivessem a opção de tradução para português
如果後續還要放鹽調味
那為什麼一開始還要燙臘肉去除鹽分
如果不加盐花菜就没咸味
台山菜花，懂！
赞👍
i thought its a bad idea to mix oil and water especially at high temp, but chef wang did it when blanching cauliflower, can anyone xplain why it didnt explode (not literally, u know what i mean right)?
with more water, the explode will be small
毛氏花菜
王师父：王刚火锅底料淘宝上有卖吗？
A question: What changes would be needed to make this dish with Bok Choy, Cabbage or some other greens?
I guess for easy-to-cook greens like Bok Choy or cabbage, you don't need to boil them. It's my personal take though.
@@edliu6767 Thanks, Ed. I guess I'll try it both ways - blanched veg and unblanched veg and see which works best.
換高麗菜行嗎
海外四川腊肉不好买吧，很多都是广式香肠，腊肠，偏甜
it all depends on where you live. there are loose pork and liver sausages from Hong Kong/China available in Chinatown, NYC.
Wou ye Tai Lou .
原來炒椰菜花是不可以生炒
跟麵一樣啊
樓主要不要試試將即食麵直接生炒看看？
直接生炒是炒不熟的，先焯水才行
This is my favorite part about these recipes. They’re absolutely incomprehensible to any western person. He’ll start off normal. “Add cauliflower. Some salt. Soy sauce.” Okay. Got that. “Then add cured meat of beast and fermented animal. Stir with vegetable soul and essence of bean. You can find these at your local grocery store.” Keep in mind, I’m 100% not poking fun. I just find the cultural divide hilarious.
鸡精加味精，吃完肯定口渴，太猛了。
刚子的发际线越来越高了
花菜腊味炸锅
聽說洗菜加鹽反而容易有農藥殘留
鹽水浸菜是除蟲卵
並非因為農藥
@@Kimso2005 蟲卵幼蟲那些，我家是普通的泡水+水煮去除
不用浪費鹽
没腊味怎么办？
花菜为什么不能生炒？
这道菜要做得好花菜要脆，要脆就不能太熟，生炒容易熟度不一致(要么夹生、要么太熟了)。但是家常做可以不那么讲究，生炒自然是可以，只不过一般会闷太熟变软。另外饭店炒花菜会用短时间过油替代过水，更香更脆更好吃
人家系腊味炒菜花，你既系菜花炒腊味 ，腊肉俾菜多.
Malaysia government said 虐
这道菜有点废盐 😄
花菜我只會煮湯
這樣的調味有點過鹹了吧?!
四川人重油，口味偏大。
並沒有
樓主認為哪裡鹹？
說來聽聽
@@Kimso2005 呃...問個問題，你有煮過飯嘛?
@@Kimso2005 臘肉臘腸本身夠鹹，花椰菜還要加鹽加味精加雞精粉，這口味其實滿重的。
@@alvin1153 當然有
廢話
我不煮誰煮給我吃？
沙发
难
不能吃辣的同學，請記得學著吃辣
WHEYNGGHERNGGGGGGGGGGGGGGGG
過完年，胖了
毛泽东炒菜花
处理花菜用了4大勺盐，炒菜用了一大勺盐，一大勺味精，一大勺鸡精，我还是少去饭店吃饭吧
还有腊味里的盐😂
处理花菜加盐是为了清洗的作用，绝大多数盐随着浸泡的水倒掉了。
又一個沒看清就亂講的人
處理菜的鹽跟著水幾乎都跑掉了
炒菜的才是調味用
還有他已經有講
臘味的鹹味有另外處理過
所以樓主是在鹹三小？
我再詳細說好了
首先鹽水浸菜是除菜蟲用
因為就算農藥亦不見得一定可以除光菜上的蟲（尤其是蟲卵）
第二就是1:33
已經有說很清楚如何幫臘味減鹹味
第三就是所謂一大勺只有2克左右
是會有多鹹？
最後雞精味精是調鮮而非鹹味
不然樓主用自己心中的量去調
過淡別怪我沒提醒你
@@Kimso2005 你怎麼到處引站啊？🤣
🥰