4K Pro【エビ甘辛酢炒め】Hot Sweet Sour Shrimp Stir Fry 宮保蝦仁

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株式会社キャビネット　担当 堀田
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❤️WORLD PEACE ❤️
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[@Tigerblade11238]

I can watch these all day. It's hypnotic and soothing and makes me happy.

[@cookingpremiumjapan6839]

I wish I can be with you drinking cold beer.

[@Tigerblade11238]

@@cookingpremiumjapan6839 that would be awesome!

[@i-ammoney8397]

I love all your cooking and have seen lots of your videos!!! You should include the recipe so that we can learn too. Congratulations on your art and impeccable kitchen!!!!!!

[@fxE20170]

You have to respect the level of discipline, art, and love for the craft. The kitchen being so clean and organized is a clear sign that the chef cares about the smallest of details. It would be nice to know what ingredients are being used (not the recipe) it would help to learn more.

[@marvinm8446]

I love this cooking ❤🍳

[@hyomakun80]

パプリカの切り方素敵

[@CHEFNANACHANNEL]

Wow wow

[@sentino68]

A master... Such elegant and thoughtful use of time and tools. No waste...

[@cookingpremiumjapan6839]

Thanks for lovely comment. Lots of luck to you.

[@meikuku5565]

この手際と油通しと火力は家庭じゃまず無理だからやっぱりちゃんとした中華は店で食べたくなる

[@cookingpremiumjapan6839]

いらっしゃいませ

[@移民34万人5年後数10倍]

メッチャシャカシャカしよる。 この音が好きなんだよね。

[@yangu7935]

中餐的精髓就是师傅的几十年如一日的功夫。尤其以粤菜大厨最为广博，能切，能炒菜，能炸，能煮，能焖，还能掌握每一款食材的火候，对色香味具面面用心。令每一道菜色具赏味顶级。

[@notjapanesesushi1787]

As someone who worked in a kitchen of a Chinese restaurant as well. your finesse and mastery amaze me

[@cookingpremiumjapan6839]

Thank you very much for watching and lots of luck to you

[@darren4094]

Oh no, why are your hands shaking, amazing videos btw

[@brucelee2096]

中華料理は何でも美味そうに見えますね👩🏻‍🍳👨🏻‍🍳

[@cookingpremiumjapan6839]

ブルースさん、ありがとうございます。

[@ninjaangler7715]

That was simple & delicious..great chef👍😊😋

[@cookingpremiumjapan6839]

Thanks for watching and lots of luck luck luck to you

[@ninjaangler7715]

@@cookingpremiumjapan6839 ur welcome..tq too..👍😊

[@cmm3338]

Expertly demonstrated, i'm shocked.

[@bonuspal]

You can smell the flavor of the enoki mushroom. Great presentation. 👍

[@cookingpremiumjapan6839]

Thanks for watching. Enoki is one mushroom we really use a lot. Lots of luck to you 2021

[@bonuspal]

@@cookingpremiumjapan6839 Good luck and prosperity to you Chef may all your dishes bring memories of happiness to someone in 2021. 👍

[@spudgun05]

The Chinese really are the Masters of cooking! One pan and pure perfection is achieved, soo much skill , but made to look soo easy.

[@marcus.the.younger]

no hate to the chinese... but isnt this a japanese channel ?

[@wonderfulstreetfoodina8791]

Wow amazing cooking ❤️

[@cookingpremiumjapan6839]

thanks for watching and lots of luck luck luck to you😊

[@bom7650]

中華料理って男のロマンだよな

[@VE1031]

Very nice presentation 👌🏽

[@cookingpremiumjapan6839]

Thanks for understanding. Lots of luck to you.

[@fredyhuezo928]

Very special cook...

[@cookingpremiumjapan6839]

Thanks for watching

[@masayukik.4622]

芸術的な所作ですね！ 厨房も素晴らしく綺麗！

[@cookingpremiumjapan6839]

🙇

[@FoodOscar]

The quality of your video is amazing I have my own channel but it's no where near as good as this~

[@morn8642]

Japanese kitchen, so clean...

[@lieccchaa]

no you are wrong

[@bktwe459]

唐辛子も同じまな板で切ったら後の具材にも影響するなぁとは思った。 とにかく美味いのは間違いない！

[@frankiep1387]

It’s beautiful art. Bravo!

[@cookingpremiumjapan6839]

Thanks for watching and lots of luck to you.

[@ghannik]

I like que papas

[@brighttv5124]

鍋に油入れただけでもう旨そう

[@cookingpremiumjapan6839]

油は飲み物。。。。

[@ヤマモト-n7u]

高温の火と油で作るのが中華の魅力だね

[@quandovoceleroscomentarios8493]

Um gênio da cozinha, parabéns

[@Itisnousecryingoverspiltmilk]

中華料理って想像の5倍くらい火力強い

[@melodicmorning]

It would be nice if you share the details of the recipes

[@patrickkelly8095]

Makes it look so easy.

[@薫カオル]

今日も旨い😋ぜひ調味料をテロップで教えてほしい

[@愛吃吃]

kzbin.info/www/bejne/mpq4eXhjoZ2CZ6s

[@seanwoodward1117]

You are brilliant. I see a heavy attention to heat from all spaces. Timing? Impeccable..Do you have a Michelin? From our perspective it seems highly likely.

[@cookingpremiumjapan6839]

I only buy tire from them

[@Cavemannnnnn]

@@cookingpremiumjapan6839 hahaha

[@muhammadandrialfian4151]

Mamtap jiwa, very good and looks so yummy

[@cookingpremiumjapan6839]

Thanks

[@opinifakta9461]

Weee dari Indo wee

[@muhammadandrialfian4151]

@@opinifakta9461 yupp

[@hehehoho3770]

im convinced that stir frying is the art of blasting a jet engine at your food until it tastes perfect

[@cookingpremiumjapan6839]

Thanks

[@migel2441]

Delicious!

[@emanuelangel3414]

Amazing 👏👏👏👏👏

[@cookingpremiumjapan6839]

Thanks for watching and lots of luck to you and your family.

[@ajaybasur5686]

Please mention the name of the ingredients and sauces you use in the video..

[@tinjazhang4099]

Search“ Chef Wang” you will get what you want

[@jakklovediablo6293]

i use to thicken the sauce before put in the deep fried thing it’s better that way

[@shearer2929]

Hi would it be possible to provide recipe details or even a breakdown of the seasonings on hand while cooking

[@JosephJLee-df2fw]

Good job,professional

[@cookingpremiumjapan6839]

Thank you for watching. We have to learn more.

[@brigitte4609]

C est magnifique mais dommage qu il n y a pas la liste des ingrédients

[@danhvobuioi9378]

woa 😋😋😋

[@cookingpremiumjapan6839]

❤️❤️

[@danhvobuioi9378]

@@cookingpremiumjapan6839 ❤

[@TheHoth1]

The kitchen is so clean;)

[@TT-zq4fg]

見たらわかる美味いやつやん！

[@cookingpremiumjapan6839]

ありがとうございます

[@torontovlr]

I would do almost anything to eat this now

[@Chronic0Lab]

Please write down the ingredients at least the not obvious ones

[@stephanetzicuris3376]

What knife do you use thx I need to buy one thx. ?

[@Rizaldalbo]

Doakan saya sukses bisa masak seperti anda , amin

[@nichevo1]

I know you do not like to identify the ingredients, but please, I do not recognize the large dried pepper that you used. The small one is small Sichuan peppers but the large one, is that Mexican? Also the white powder on the right that you put in the sauce, that is not cornstarch is it, it's not baking soda, it's large so you use it a lot, what is it please?

[@flee3898]

Marakke ngelih

[@ignoblesurfer6281]

What are the two types of dried chili pepper used? Thank you.

[@thorray5657]

Can u tell me,what the sauce mix he makes???

[@MalawFsh]

Genshin impact buff food. 👍

[@AY-hk3cv]

食材が鍋の中で踊っているように見えます。 とても美味しそうです。

[@cookingpremiumjapan6839]

踊らせています。踊らされています。

[@ryojeq3062]

Please text the ingredient...🙏☺️

[@dongxiangxiyin]

致敬！

[@muhammadchoudhry5864]

look nice

[@michaelbarbone9310]

Amazing!

[@cookingpremiumjapan6839]

Thanks

[@jerrygong]

2:18寬油怎麼不直接用倒的呢？ 再來我覺得顏色再上深一點會更好看。

[@oppaidaisuke4059]

What kind of oil is that?

[@diegorocker6261]

Like no. 3444

[@たくみか-q4n]

宮保蝦仁ってなんとなくカシューナッツ炒めだと思ってた

[@たくみか-q4n]

盛り付けか宮保って

[@칼질하는요리사]

엄청 맛있겠네요~^^👍👍👍👍

[@cookingpremiumjapan6839]

🇰🇷❤️🇯🇵

[@かっぺん吉田]

おいしそう

[@cookingpremiumjapan6839]

ありがとうございます

[@pisaltangponitte6791]

any chance you can tell me what are those ingredient on your right

[@playerkingofnewyorkcity2581]

Chinese cooking wine, Chinese dark vinegar, sugar, msg, white pepper powder, light and dark soy sauce, not in exact order. The key to Kung Pao dishes is the ratio of soy sauce, dark vinegar, and sugar(around 2:1:2) to create a unique sweet and sour flavor or in Chinese: Lychee Flavor. MSG or chicken bouillon powder, white pepper powder are used for umami flavor, and fried Szechuan peppercorn together with dried chili are also necessary.

[@pisaltangponitte6791]

@@playerkingofnewyorkcity2581 nice, thank you so much

[@andrinefaustino1975]

Eu Marcos trabalho no shinkai

[@futassecretingredients810]

糊辣糖醋蝦仁 焦げた唐辛子甘酢エビです

[@wewkkwew234]

👍 pro

[@cookingpremiumjapan6839]

👍

[@TongDpOiJaInNo]

What is the white water on the left hand?

[@cookingpremiumjapan6839]

Starch with water

[@BAAFILD]

Id like to order one :( ill pay extra, please open a restaurant in slovenia

[@cookingpremiumjapan6839]

Any good beer in Slovenia？

[@BAAFILD]

@@cookingpremiumjapan6839 many many craft beers in the past 5 years we almoast became from a wine country to beer, so much beer to try out :)

[@arvinjaylo7430]

I just came here to see how he manipulates that wok.

[@ryanmallare173]

Hoping to see the ingredients to be subtitled

[@hoasnee3328]

The cheif right is very shake,dont know why

[@cookingpremiumjapan6839]

Wife

[@rclin7351]

老板福州的？

[@flipballaz93]

Do you deliver to London?

[@cookingpremiumjapan6839]

No problem mate

[@flipballaz93]

Ok can i order 5 portion sweet and sour pork with extra chilli, sweet and sour shrimp and 2 coke cans please. Arigato gozaimashita

[@kaiyiyu9694]

没有花生的宫保没有灵魂啊

[@rclin7351]

国外的中餐都没有灵魂，我这边加腰果，没有辣椒，没有葱

[@kwt9938]

Oh ... Why the hot sweet sour shrimp stir fry is different to h Hong Kong

[@cookingpremiumjapan6839]

This is Japanese style Chinese food

[@dodongesguerra9212]

Recipe please

[@OMGitsTerasu]

When you record in 4k but dont render in 4k

[@cookingpremiumjapan6839]

Ooops

[@dodongesguerra9212]

Recipe plesase

[@bechao]

what is blue silver can please do tell

[@cookingpremiumjapan6839]

white pepper

[@julioserna5659]

Ingredients PLEASE

[@dodongesguerra9212]

No recipe?

[@汀とん平]

美味い(^^♪

[@jazmin3496]

That cam from the top is annoying af, why do you need to wave it around so much when the entire view was already visible?

[@cookingpremiumjapan6839]

I apologize

[@岡-d1f]

これ、 いくらですか🤤

[@cookingpremiumjapan6839]

海老です

[@wqm930]

这油也太宽了

[@Frum5]

This shit is good. Good contents

[@cookingpremiumjapan6839]

Thanks brother

[@ErosionSwords]

You trigger me throwing the ends of vegetables that are fine

[@happgamr9041]

Not for food

[@ErosionSwords]

@Usa mabaho Im Australian you dumb muppet

[@0Watt4]

4k Pro with 720p

[@貝多多-f4t]

抓抹布的手 還去抓太白粉水

[@jiadechong8132]

这是很正常的。。。

[@fabriroberto77]

🤤🤤🤤🤤🤤🤤🤤

[@grndhg8399]

What’s the white liquid that he can pick up at 5:15?

[@King_of_Exit_Boone]

It is water soluble starch.

[@YelpBullhorn]

Slaked cornflour, we call it in Britain.

[@King_of_Exit_Boone]

YelpBullhorn It ’s not corn starch, it ’s potato starch.

[@YelpBullhorn]

@@King_of_Exit_Boone if it's a liquid, it can't be derived from a potato. For a liquid to behave in that way it has to be a non-Newtonian liquid. When cornflour (cornstarch) is mixed with water it becomes such a liquid, a very bizarre liquid indeed. When a sudden force is applied it becomes almost solid for a brief moment. The swift pinch by the chef's fingers is the force, which is why it can be picked up. As soon as that force is expended it turns into a liquid again, and slips from his fingers. You fill a swimming pool with a cornflour-water mix, and try to stand on it. You'll sink to the bottom! But run across it and it will react to the sharp downward force of your feet, and will support your weight. You'll reach the other side, no problem. You can't do that with potato starch! 😁

[@King_of_Exit_Boone]

YelpBullhorn Again, cornstarch is not used for Chinese food because its viscosity is lower than potato starch.🌝🌝🌝🌝🌝🌝

[@ジェイエスミル]

これはどこに行けば食べられるんですか…

[@trantigerenhatquocsu2004]

Làm màu

[@husshussein556]

So much oil in this! Watch out the americans are on their way

[@cookingpremiumjapan6839]

I love to serve our dishes to Americans. They excercise hard too. It's all goood

[@husshussein556]

@@cookingpremiumjapan6839 not sure about the exercise part 😂 most of them are 80% body fat

[@上帝禁区-h3n]

整体来说不错 中规中矩吧

[@izzymtz8724]

Wrf do they try n glorify this bs i coukd habe made it in less time!!

[@cookingpremiumjapan6839]

You are the chef!