If you are new to cooking or new to Chinese food, one critical thing that the chef is doing that may not be obvious to you is that the egg(s) must be thrown into the pan first under high heat. The rice noodle or rice is put in when the egg is about 60-70% cooked so that you get a good coating but not wet. This method makes the final food look delicious. Most amateurs do not know this technique; they add the carb too early or too late.
I'm a hugh fan of noodles 🍜 but to have them cooked and prepared by this guy would be Awesome 🎉!! I love how he tosses the rice and the noodles around his wok making sure everything is Cooked Perfectly!! And after seeing that this guy could cook for ME anytime!! Phenomenal 🔥🔥Video and Thanks for Sharing Today💚🤍🍀🤍💚
What sets him apart from other Wok masters is his wok ladle skills throughout. Watch the very last moment where he scopes the remaining rice with a backhand flip into the container. True master. Who missed it ?!
@@user-ir8ewwatch again. He didn’t threw anything on the ground as it seemed. He actually kept the rice in the scoop with that back move, and put it in the container.
That's easy to notice atleast for me. What people don't know is by tilting the wok a little over the jet burner he's imparting huge amount of Wok Hei into the noodles. Those noodles are surely tasty and smokey.
