Chef Wang cooks "Fried Rice with Shredded Pork and Green Pepper", and Uncle loves it so much

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名词解释：
宽油：大量的油，很多的油
滑锅：冷油下锅，滑过锅底，使锅的温度迅速提高，并产生油膜，防止粘锅
明油：成菜之后淋入一点点葱油，来提高菜品的色泽与明亮度，葱油制作链接 • 厨师长教你：“葱油”的制作方法与应用，很有质...
刀口辣椒：干辣椒干花椒炒香炒脆后，手工切碎即为刀口辣椒，香辣麻三位一体，辣度温和，制作链接 • 厨师长教你做正宗 “麻婆豆腐”，高清重置版（...
我是王刚，一个草根厨师长，从15岁做学徒到30岁开始在网上教大家做菜，我感恩每一段经历，感恩这个时代，也真心希望通过我的视频可以帮到大家，让大家走进厨房，爱上厨房。我会坚持做菜，坚持教大家做菜。也希望大家来订阅我的KZbin官方频道，欢迎大家点赞、分享和评论。在西瓜视频，头条和微博上也有我相同名字的账户“美食作家王刚”，微信公众号为“厨王刚丝球”，谢谢大家支持！

[@tztz7114]

看到王刚师傅也忘记放葱花，真的好亲切哈哈哈哈。看来真的是在家做饭的感觉很放松啊~

[@m0lamibbleton409]

In case anyone using English subtitles/closed captions is confused, "potpourri" (a mistranslation?) is referring to the scorched rice that sticks to the sides of what you're cooking the rice in. The Mandarin word for it is guo ba (锅巴).

[@USSMariner]

It should be translated as "fond", as that's what it is in English.

[@AncientTyrant]

en.wikipedia.org/wiki/Scorched_rice

[@danieltingay1508]

"wok hei"

[@jackmiller3246]

I wish the ingredients were posted in English.

[@lightronger]

Honestly I would've just translated as guoba. if you google it (guoba + food) all the results are correct, and it's different enough from just "scorched rice" that it's more useful for people trying to follow the recipe to be able to get an exact term.

[@watadrinker]

chef wang + uncle is the best cooking content on youtube. thank you chef wang, from canada.

[@rogerlo4954]

邪神四伯不一定會做菜，但對技術的標準還是要求，王剛讓他滿意，這就是相輔相成，拍影片 四伯就是最強綠葉 配角，有他的點評 說服力 可信度就大增不少

[@naturediscover984]

我也做出来了，和师傅做的一样，就是我加了大葱的葱丝，没有红辣椒🌶️，其他的一模一样，又学会一道菜，感谢🙏王刚师傅，四伯爷身体健康哈

[@麥香魚-e5t]

我：終於做成不會沾鍋的炒飯了！ 王剛：這個剷鍋飯有點鍋巴特別好吃 我：（呃⋯⋯

[@mikkoyin1970]

哈哈哈哈😄

[@吕少-z2f]

但是你忘记放葱花，所以还是专业😏

[@WindowLeong]

原來每次能炒出一大把鍋巴的我,是有天份的~哈哈

[@jskring]

做到现在依然能炒一道如此接地气的饭菜，与家人分享，王刚的人格魅力才是最重要的！

[@楊靖璿]

看大廚切菜真是療癒😊

[@danielmargolis3210]

I always enjoy watching Chef Wang cook.

[@idingdang1010]

王師傅的髮量也跟著歲月一起逝去了…

[@uzumakirakku]

Remember to smash that like button the same way Chef Wang smashes the garlic 🤭

[@SnewpTD]

Sorry children.

[@xavern81]

No MSG?

[@rorschachgotnicemask9449]

But don't smack the pork.

[@kennyNoBody]

王剛師傅最讓我覺得像個平凡人的一集……我從沒試過先炒白飯，但沾鍋倒是每次都有

[@pmwyy]

我也是，其他東西炒熟了再把冷飯倒進去哈哈哈。

[@kirk-johnson]

应该是要分开炒，要断生的东西先炒熟，然后炒饭，再把配料加进去和饭一起炒

[@瓜娃子惨遭大宝剑]

@@kirk-johnson 我觉得还是要先炒饭，因为是冷饭，炒的时间会比较长。如果先把菜炒出来，等饭炒得差不多的时候菜就凉了。而饭因为量比较大不容易凉，而菜又熟得很快。

[@samtsai5020]

冷饭一定要先炒，不然炒不散，一坨坨的。

[@alexpastrana7568]

Love from Colombia, South America

[@麥香魚-e5t]

193萬訂閱了了 希望西元年前可以到達200萬訂閱 💪💪💪💪💪

[@hangcai]

Uncle is soo cute!!! saying hello at the beginning :]

[@stevenlee5512]

平實中見專業 很值得瀏覽的頻道

[@crznight1651]

看到專業廚師忘記放蔥花，就覺得自己其實也挺專業的

[@kwunlik]

水讚專業戶！

[@王國雄-n9t]

不是忘記，是偶爾裝逼

[@jianli8439]

青椒炒肉, 小时的最爱, 每次都能就着吃好几碗米饭

[@frank-pj7un]

师傅做菜速度好快

[@GentleTaipan]

I kept wondering how I would translate 安逸 for English speakers. After some deep contemplation I decided "lit" most fittingly conveys uncle's use of the word 安逸. Chef Wang: how's the fried rice? Uncle: It's lit.

[@robbeason]

This is excellent! Thank you!

[@TheJackDK]

在外面吃不到有鍋巴的炒飯，還經常吃到炒得跟油飯似的下等貨色，那種配著鍋巴的真的只有在家吃的到 ( 看完又想家了~

[@sechanI2373]

外面那種為了不黏鍋炒出來的“油”飯真的噁心 果然還是自家炒 少少油跟帶有鍋巴香的炒飯好吃

[@王國雄-n9t]

都炒焦了還鍋巴

[@qianfred7270]

在有知了叫唤的树下吃一顿青椒肉丝炒饭也是老夫多年的梦想

[@诚心满意]

可以可以。全家都去吃送你离开的那一顿

[@诚心满意]

@ Gale York 有你什么事。。。你也快走了嘛。要我去吃席嘛

[@jacobwu9]

飯還沒下去炒的時候 看起來就很下飯 很想拿一碗白飯來配著吃

[@haohuajiang526]

我感觉直接把把菜捞起来当盖浇饭吃也非常好吃。

[@swredpalladin]

Kung-fu Hustle uncle APPROVED!

[@ironchain87]

Funny enough, I live in Italy and I have the SAME soy sauce bottle ahahah

[@三川-h3q]

有個大廚師天天做免錢的餐廳菜~當然越來越會吃~生活也越來越安逸~XD

[@王國雄-n9t]

而且也會越來越肥胖，越來越會裝逼

[@kulokawa009]

開場的時候眼花，以為王剛今天這麼奔放，居然裸體圍裙的造型來做菜

[@王國雄-n9t]

你想太多了

[@earlystrings1]

Looks fabulous! I will definitely try this although “simple” dishes can be so hard to get right.

[@mlynlim5337]

I like the fact that he insisted on frying the forgotten the scallions instead of dumping them in due to food hygiene. Well done

[@MGX93dot]

to be fair, proper hygiene practices wont have you mixing raw meat with vegetables on a chopping board in any regard. but yeah

[@BlooBleep]

​@@MGX93dot only if you're gonna eat the vegetables raw

[@瘋狂阿凱]

王師傅 帥到爆炸

[@iverson7394]

高温破坏微生物的蛋白质结构，王刚师傅的卫生观念很讲究!

[@crabtrap]

uncle's dental work looks top notch!

[@halnzzo8553]

哈哈，原来锅底粘一层米是正常现象，叫锅巴。我一直以为是我学艺不精呢

[@Gggfj805]

你的炒飯真的還好

[@erosyanch]

火云邪神吃辣的功力真一流

[@OmbudsmanQ]

Uncle Roger needs to review this.

[@marcvdm1111]

There's no egg in it, so no.

[@r99b22042]

He reviewed actually, like one year or two ago.

[@marcvdm1111]

@@r99b22042 Yes he did, but that was chef Wang's egg fried rice. This video has been posted today, so this fried rice video could not have been reviewed by Uncle Roger 2 years ago

[@fowfow7491]

Uncle Roger need to review this to Neutualize the Jamie factor :D

[@inkblotthecolt]

Brian Tsao needs to as well!

[@Piro_Nun0712]

すっげえ！！！

[@RuMaow]

四川的青椒是青辣椒 一看就很辣

[@mercenary2975]

these videos make me happy

[@WhaleMo]

还可以加点洋葱喵~（笑）

[@fancillluio7544]

那个白色的是仔姜吗？红色的是泡椒吧？ 好不容易弄到没锅巴，刚哥告诉我，就是要有锅巴🤣

[@shaochenxu5594]

Need Uncle Roger to review this ASAP!

[@Vicky-gr7gw]

好想吃，真是小时候在成都的味道。四伯爷说的好有哲理，不管做什么，用心做的就不一样。

[@綿羊1]

炒飯可以做成一個系列了哈哈

[@yi8188]

剛師傅這種冷飯（隔夜飯）炒2次我不能理解，尤其用的火是炮火、用的油是豬油。

[@vhairassescries5355]

Good

[@willyyang4296]

Where is Uncle Roger's review? Haiya...

[@meng6281]

everybody gangsta till chef wang makes fried rice

[@xbcoastline]

想起了以前大学门口的盖浇饭，环境很简陋但味道很好

[@BMWSnoopy]

剛試作了！實在太美味了！簡單的材料作法，太實用了！謝謝分享！

[@markmiller2433]

isn't there any recipes or amounts at least anywhere ?

[@mq6356]

刚哥炒起粘锅就是锅巴，我炒起粘锅是翻车😆

[@vivianlaw13]

The uncle always reminds me of The Beast in KungFu Hustle.... lol...

[@Mrkenkid872058]

不喜歡翻炒的同學可以擺著別翻，一道美味嘎嘣脆的焦鍋巴就完成了

[@memmener]

Auntie too focused on the food to say "bye bye"

[@stevenemoyee]

Someone tag uncle roger so he can review this

[@haohuajiang526]

haiyaaa, he forgot the spring onions. Uncle roger is so disappointed that I want to take away his uncle title.😂

[@danielchou4127]

這是真家常菜，所以王師傅承認以前做得是假家常菜了嗎

[@hgcogtn]

Fried rice no msg uncle roger will cry

[@whitewhite4426]

Last time he didn’t use msg as well. He used salt but uncle roger thought it’s msg. That was a mistake

[@LeoDafloat]

Uncle Roger should react to this masterpiece

[@buzzerede]

Potpourri is a really odd translation of 锅巴. Should be something like 'rice crust'.

[@jamesblhollands]

In Spanish they say socarrat which is a great phrase for it

[@rorschachgotnicemask9449]

@@jamesblhollands is it from paella？

[@jamesblhollands]

@@rorschachgotnicemask9449 Yeah its the rice crust you get under paella. Yummy!

[@rorschachgotnicemask9449]

@@jamesblhollands My favorite part of paella!

[@robertchen4673]

谢谢王师傅带来的知了ASMR，很久没听到了

[@heimuk]

this time doesn't use MSG...Uncle Roger won't like it 😆😆😆

[@steve0jobs]

看起來真好吃。不過我覺的最有家的味道的是"竹筍炒肉絲"

[@apinanphetsuwan8395]

ชอบการทำอาหารมากครับ

[@seanchen7391]

蟬叫的好兇啊，夏天熱的真心難受

[@SimpleBach]

❤️ just got a vented range hood installed at home….this is gonna be the first thing I cook with it!

[@rorschachgotnicemask9449]

Don't forget the green onion like he did 😂

[@Alexander-rd7bi]

炒飯變鍋巴這事我很在行

[@teresatsai8753]

如果用家庭弱爐火， 炒出餐廳的水準， 才是高難度！

[@nawi_cake]

nice shifu

[@yumamurakami8071]

作为现代人，讲究饮食健康和油盐摄取平衡 想长寿的话，我觉得他的炒饭非常不健康，加了三四次油，真的是很不健康，日本人作为全球平均寿命第一的国家，一滴油炒一个菜😄

[@lukacheshire3941]

日本人以前穷，所以做菜少油，日本料理摇身一变成了清淡健康的代名词。但并不影响普通日本人现在特别爱吃蛋黄酱配炸鸡，你可以看一下蛋黄酱制作方法，一口蛋黄酱炸鸡进肚，油快赶上这一整盘炒饭的量了。

[@yumamurakami8071]

@@lukacheshire3941 你一顿火锅赶上人家10吨蛋黄酱了吧……中国沦陷区的诡辩论？人家是人均寿命最长的国家，各方面下来人家饮食最健康，中国猫狗小孩胎盘都吃才是让世界嘲笑的原因 惧怕中餐，陋习一堆

[@featheror]

看到忘記放蔥花跟起鍋巴，突然覺得我好像也沒那麼差

[@bb91212]

剛哥，可以錄一集熱壓土司機的料理嗎？

[@王國雄-n9t]

他應該不會做那麼平凡的料理的

[@jx1s980]

我小时候的美食是🐷油拌饭，只有生病😷了才有机会吃到😢

[@ricekuo853]

王剛大廚青椒切得好美！！！！

[@youtubesuckasssss]

就是油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油油

[@brandoninreallife21]

Fried Rice King 👑👑👑

[@國智陳-n5x]

👍

[@danychang2168]

锅巴干饭巴适得板

[@menace10]

Is uncle roger going to review this fried rice? 😄

[@haohuajiang526]

haiyaaa, he forgot the spring onions. Uncle roger is so disappointed that I want to take away his uncle title.😂

[@samueleberledossantos8243]

Maravilhoso! Pra ficar melhor, venha para o Brasil e nos dê a oportunidade de provar essas delícias!

[@azerosblank5036]

Anyone knows which pork part he's using?

[@lifeofcurtisc2729]

What type of pork cut? Was that Pork Shoulder?

[@phelgawang5660]

味道应该很好，但是热量好高，不敢吃

[@Libingsep]

四爷像火云邪神

[@張宏瑋-t5q]

我知道小孩拍打過也不一樣～順得很～

[@paulogarcia1766]

Does anyone know what those peppers are called?

[@zhengqingwu5104]

"就跟切土豆丝一样简单。。。"

[@你過來呀]

還好是王剛發的，你隨便換一個人炒，炒到沾鍋然後刮起來說這鍋巴才香看會不會被噴死

[@VicJang]

真神人，廚藝蓋世

[@edmundteoh]

Uncle rodger review this video,期待😚

[@pieman3141]

Fuck yeah it's Uncle Wang Gang

[@xiaobeixu8359]

王师傅 我的程序是先爆香蒜和红辣椒🌶️然后放海椒和姜丝 再放肉丝 爆炒出锅 接着炒饭 饭热下炒好的肉丝 接着调味 出锅前放葱花 翻炒一下 肉丝炒久了会老，鄙人不是厨师👩‍🍳 但是爱吃 经常自己下厨做给朋友们吃 发表一下自己的小小看法 谢谢你的视频👍

[@bestdota8177]

他特意不放淀粉反复加水加油就是为了保持肉味且不老，其次先放海椒再等肉熟的话就会相对比较软，口感没那么好。另外个人觉得炒饭里下菜和炒菜里下饭是两种味道，后者菜的温度没降过会更香。我是从小到大假期家里放养，拿各种剩菜或者新鲜的菜做炒饭吃，养成自己的观点

[@奔跑的蜗牛-t2r]

说得不错，顺序是有些问题。 不过王师傅这个炒法，肉有类似肉干的口感，大多数人会更喜欢一些

[@ゴキョクトウ]

慢慢给肉加水到不沾手，再加点淀粉腌一会。中火加热到油冒烟，下肉，肉发白转大火下配菜快速爆炒。大火爆炒会使肉表面快速缩紧，反而不会因为失水而变老，但是炒十几秒就够了，想吃脆点的蔬菜也是大火爆炒。海椒全熟的话没有香味和辣味，所以一般最后下。 要是按你的步骤中火油冒烟下肉，发白就得起锅。肉起锅之后因为还有温度会让肉更熟，并且温度不够高还会让肉慢慢出水，然后况且还爆炒了两次，肉都老了。实在要按你的方法就要把饭大火快点炒干，快好的时候下肉和调味翻几秒就可以了，还有个细节，下菜或者调味的时候锅拿开或者关火

[@REXER0720]

原來這樣有鍋巴是正常的，我以為是我不會炒...

[@alexyang9531]

感觉顺序错了。先炒好青椒肉丝，盛起来，然热锅凉油单独炒饭，最后汇一下肉丝，就不会巴锅了。

[@afgano389]

@@alexyang9531 对，我也是这么炒的！但王刚老师可能是喜欢锅巴碎混合米饭那种焦香酥脆口感

[@meetht]

@Uncle Roger

[@chenpickleball4739]

这是王大师最简单的一道菜了！喜欢平凡。

[@jeremcclain]

My dude's got some real foreheads.

[@fantastiCkiLler92]

低情商：粘鍋 高情商：鍋巴

[@lungchan158]

饭还湿,糊了.难得难得