So hard to keep them from breaking up into little wok hei’d rice noodles rectangles, or use too much oil with too high heat and they clump together and shallow-fry. I’ve got a commercial grade outdoor propane wok burner that puts out more than enough heat for a 14” Mandarin or Peking style wok to produce restaurant/street vendor/hawker stall uncle-level wok hei, but I am still trying to find and refine the technique to constantly produce proper chow fu/hor fun/kway teow noodles. Tasting really good but looking really bad is pretty easy.
He does a great job, it is really their thing and i did eat this and it tastes really good. little bit worried about the water that constanlty flows for no reason.
@@Juan-nz1gu more importantly protect the stove surfaces.. even though it's stainless steel, excess fire and temperature can create soot or even cause deformation and deterioration
Its a coolant, these stove must have running water when operating, if not the temperature of entire stove surface will get so hot that noone can cook comfortably, and anything that spill on it will be burnt and leave stain which much harder to clean after
ini baru master chinnese food wok...dari megang wok Uda benar bangat,goyangin wok top,megang dan gerakan laddle juara..api kenceng terus.wok licin mengkilap ga lengket..asap Dr masakan ngebul..dijamin enak banged tuh masakan..pelajaran neh buat orang orang yg suka kirim video video di dapur yg sok sok an konyol contoh chef ini..orangnya kelihatan nya kalem Lg..emg org klo berisi kelihatan Dr sikap nya...angkat topi master chifu
Your all notice how much precious water has been wasted by them, letting the tap runs like no tomorrow. I just hope the relevant authorities can see this and act on it
@@ieatishootipost sorry, I still can’t buy that reason. they can always standby cold water In pail or other form of container/s if they really need between cleaning their woks and no need to let that tap keeping running. That’s lots of wasted clean precious water.
@@LeslieTay Thats my humble opinion as a professional chef. Also rice absorbs smoke well therefore rice and rice noodle dishes seem to have more wok hei taste in them. There are other ways to create wok hei but its trade secret 😄
It’s starchy as he cooked too long and moistened the Ho Fan to prevent sticking, see how he scrapped the wok bottom frequently. Plate bottom will be watery as the sauce was not think to consistency,can find out after sitting for 2 minutes.
now we know why no woman can be chinese chef....the heat and heavy duty work is too much for woman to handle. but i understand many chinese chef had throat and lung cancer after years of work. imagine those oily smoke finding them...
