The Reason Your Stir Fry Does Not Taste As Good As Restaurants and How to Fix It 炒菜技巧

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This smoky, caramelized flavor that restaurant-quality stir-fries from the ordinary, and guess what? You can achieve it in your own kitchen!
It's not just a cool phrase, it's a culinary phenomenon. Wok hey, literally meaning "wok breath," is the unique flavor and aroma that comes from cooking food at high heat in a wok. This intense heat creates a rapid Maillard reaction, browning the food and infusing it with rich, complex flavors.
But how do you achieve this elusive wok hey at home? Don't worry, I'm spilling all the secrets in this video!
Remember, wok hey is all about practice and fun. So grab your wok, crank up the heat, and embrace the journey to stir-fry greatness!
Here are some tips to improve your stir fries:
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How to Make Chicken Tender & Juicy for Stir Fries. DON’T Use Baking Soda! • DON’T Use Baking Soda ...
Chapters:
0:00 - Intro
0:25 - What is Wok Hey?
0:54 - How can you achieve Wok Hey?
1:40 - Wok Hey in Action
5:11 - Signs of Wok Hey
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****LINKS MENTIONED****
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HowToBasic: • How To Correctly Make ...
Epicurious: • 4 Levels of Fried Rice...
Food Network: • How to Make Lo Mein wi...

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Опубликовано:

3 июн 2024

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Комментарии : 5

@zakustolondoo 2 месяца назад

Thanks

@JYZProductions 4 месяца назад

Getting wok hey on rice is my current challenge so I'm glad I checked out this video. It turns out I wasn't cooking my rice hot enough. I had OK results with liquid smoke but still everyone would tell my rice from a local takeouts

@kevinhullinger8743 5 месяцев назад

Well done, thank you for the information.

@matikatak6570 Месяц назад

The problem with trying to achieve wok hey is that a lot of oil is needed to cook a small amount of food. this makes the dish unhealthy. If not enough oil is used, food will start sticking to the wok. You are frying veg so it won’t stick so bad. But if it is rice or noodles, then it will stick pretty aggresively to the wok if not enough oil is used. 😢😢😢😢

@eliasfamilykitchen4588 Месяц назад

I agree. Using more oil definitely makes stir frying starchy food easier. I don’t like to see oil on the bottom of the plate. With rice, I cook rice with less water so it’s less sticky when cooking. When the wok is hot enough, even starchy food becomes easy to handle. I use a “moderate” amount of oil depending on the food, and cut down on portions when cooking sticky food. Trying to maintain a balance of flavor and health.😊😝