The master-level street-fried pasta and fried rice with egg and pork are amazing! Address: Wenhua Road Market, Baiyin City, Gansu Province Price: 16 yuan for a piece of pasta and 12 yuan for fried rice
"Hot oil shower" all ingredients including vegetable before cooking for speed and looking good ( not always taste good, too oily.) That's a standard restaurant practice from Hong Kong to Beijing. At home, few Chinese do it that way.
For those who don't know the procedure of the first dish. The oil is soybean oil commonly used in Chinese restaurants in China. (Not shown on camera) When the dish got set aside to make room to stirfry the noodle, the soybean oil from the veg and protein is being filtered from a colander.
I don't think that is soyabean oil. Cause its generally slightly yellow not like shown in the video. Also it does not foam on frying stuff in it. Gingelly oil usually foams like that... But I may be wrong.
Hola amigo, como está soy de Venezuela y veo mucho tus videos también se cocinar comida así y me gusta mucho cocinar este tipo de comida pero me gustaría más aprender hacer nuevos platos❤
I also use a wok at home but I try to use one that is slightly larger than the amount of food cooked inside so that I don't waste any of it that happens to jump out during the shaking. I understand that here in the video you have to cook fast for many customers, so some food falling out of the pan is ok.
A true master with the wok where I see calm in chaos, spaghetti swirls, rice dancing in harmony with all the ingredients.一個真正的炒鍋大師，我看到混亂中的平靜，意大利麵條漩渦，米飯與所有成分和諧共舞。
I'm definitely mesmerized by this guy cooking 🍳 skills!! I mean not only does each dish looks and probably tastes Scrumptious but the way he handles his wok while cooking and adding each ingredient as he cooks is simply incredible!! Any guy that knows his way around a kitchen 🤣 is Alright In My Book 📖 and he can most certainly Cook For ME Anytime!! Phenomenal 🔥Video and Thanks for Sharing💛🤍🌼🤍💛
Standard Seasoning For Fried Noodles: 1. Dark Soy Sauce. 2. Oyster Sauce. 3. Light Soy Sauce (I use kikoman). 4. Chopped Garlic. 5. Chilli Paste (Spicy)- Optional or just dash of White Pepper. Vegetables : Bean Sprout, Bell Pepper slices, Choy Sum (green vegetables), fresh shitake mushroom slices, cabbage, green onion cut long strips. Meat (squid, prawns, pork intestine, pork meat slices, red chinese sausage slices etc) to own wish
This looks and has to be extremely tasty but bound to cause incredible health difficulties with enough oil to run a moped engine and carbonizing the pepper. I’ll certainly be making this but with a tenth of the oil.
