港式經典豉油皇炒麵〈 煮人有約〉Royb

[@thunderbolt2407]

好正呀！點解我而家先睇到，出多啲教學啦.......

[@jenjen9521]

丿

[@amycheung2989]

如果唔落咁多調味豉油就唔晒落兩匙糖啦、、啱唔啱呀、老師、

[@siupengwong3850]

:

[@chihanglam6004]

Jen Jen :

[@sasidharansasi5597]

@@jenjen9521 pp

[@chenghongchung6639]

描述細節位好仔細，一個敬業樂業的師傅

[@royb]

Cheng Hongchung 謝謝欣賞

[@rayraylau92]

一步一步講解清晰易明，教法獨到精準。師傅級的秘技，炒出豉油王炒麵的精髓。勁❗👍值得比個LIKE及分享給親朋好友。Very good❗👍👍

[@teresatsang8065]

大學問，見真章。煑食物，如人生。解釋詳盡，細膩無遺，多謝分享。

[@royb]

Teresa Tsang 謝謝支持，有網友跟住步驟做都成功，加油

[@mengwong7054]

講解的非常详细，很适合初学厨艺者学習，喜欢你的厨艺，謝謝你揭开很多秘笈，你是一位很有爱心的老師，会向你多多学習。

[@yauyau1031]

煮人有約大師講述好聽，謝謝

[@leong472]

炒芽菜，煎麵，學好多嘢👍👍👍👍👍👍👍👍❤️❤️❤️

[@winnielee3205]

你的豉油王炒麵，真係很正，百看不厭， 我跟著來豬好好味👍👍👍

[@royb]

謝謝支持,介紹下比朋友一齊訂閱我的頻道和按下小鐘哦

[@hexxali]

我住马来西亚。多谢你，很有心机耐心教导，获益不少！

[@royb]

RJ MLK 謝謝

[@spaceinvader384]

Ultra high heat will instantly seal the surface of bean sprouts, stops water oozing and fizzles the offensive smell while keeping its snow white texture. Best results from gas cooking and toss frying. If not done properly, the water will attack noodle that might get soaky or burned-on wok/pan. After all, aim here is to stir fry noodle to dry it to a half crispy texture so wetness is a must to avoid. BTW, to stop noodles burned-on, super heat dry wok until it smokes then wet with cooking oil (apply coat of cool oil, off flame) then back on high heat before tossing noodles in. Have fun :) Nice vid, very detailed commentary and thorough demonstration. Much appreciated from Sydney Australia.

[@janicel2113]

師傅，今日跟你的方法炒麵。非常好味，完全唔黏鑊。謝謝你的分享。

[@royb]

Janice L 成功就好了👍💪實拍模式，我得你都會得👍👍

[@kinchanyt]

謝！ 學到野。例如唔怪得我炒親都黐底等！ 讚！

[@leong472]

師博，多謝。👍👍👍👍

[@joyceallow1231]

好多謝你,好詳盡加耐性的教學,獲益不少,無意中發現,第1次睇你,感激😄

[@royb]

Joyce Allow 謝謝支持，請訂閱頻道👍

[@suchoikok6526]

我看过无数老师的教学法，都不及师父的用心教课。您的口语，速度，细节都不会疏忽，让我可以清楚的学习每个繁节，真的可以使我获益不浅。

[@royb]

Suchoi Kok 謝謝支持

[@chrisleeleongcheng8313]

谢谢你用耐心去教。非常好。香港美食，我最喜欢。

[@royb]

Chris Lee Leong Cheng 謝謝支持觀看

[@okinawaorion5631]

好清楚的示範。謝謝分享👍👍👍

[@royb]

Okinawa Orion 謝謝觀看。

[@maytsang1952]

經驗之談，大師傅，学到野！🙏🙏🙏

[@royb]

May Tsang 謝謝支持

[@mamawong1168]

把聲好後生，有為青年，俾心机！💪👍

[@royb]

謝謝支持

[@lingchun4894]

師傅辛苦晒! 講解得非常清楚，多謝哂!

[@royb]

ling chun 謝謝你的支持

[@wz1387]

地道嘅粤语👍👍！立即点赞👍

[@ChienMD]

Very informative. Thank you for sharing.

[@siupingwan1134]

70年代在官塘返工，在街上檔口賣鼓油王炒麵

[@mylinhdiep3512]

Very good teaching

[@李难忘哥]

師父，多数D人煮云吞麵都係咸咸嘅，任真难吃，因为无落适量糖配合，或者加咗盐落去，外出试过好多挡都係咸咸嘅滋味，呢层未睇过人煮之前靠味我都知，外出人好吃得咸，我嘅话有D多，好似你呢个師父苦口婆心细诉咁，哈哈，弄麵你真係有-手，调酱亦有-手，过程了得，呢D就是烹饪功夫，学到嘅-生受用无尽！无得顶！👌👌

[@royb]

李难忘哥 謝謝你支持和細心留意細節。

[@tgc4204]

I am a new subscriber from the U. S. I I followed your recipe and it turned out very nice. I especially like the extra ginger. Too bad I do not have bean sprouts at home. Thanks for sharing.

[@royb]

Thank you so much for your support and subscribe

[@samchoi-brown5809]

Everything looked so simple and easy, can’t wait to try it!

[@wuyiukwong]

YES！！ME2！！

[@howel6395]

好鍾意睇啊做得好好啊。

[@royb]

謝謝支持

[@yenthanhnguyen2957]

Hello. I made very good. Thanks

[@richardly4146]

好喜歡你教煮吃，教得好详細

[@royb]

Richard Ly 謝謝細心觀賞

[@mikelai1920]

Thanks for sharing. Clear explanation. Thank you

[@xiaodanshao6616]

非常好的视频，正！

[@royb]

謝謝

[@connielau9888]

多謝分享處理麵餅的技巧！

[@royb]

謝謝你的支持呀

[@ycwatt9800]

很好的视频，收益好多，谢谢师傅詳细教导，爽口干面，好吃👍👍。

[@yccl115]

師父炒得超靚 解說清晰💯👍

[@royb]

Y C 謝謝支持

[@sharonwong2047]

學到很多細微的基本功！正。

[@royb]

Sharon Wong 謝謝支持

[@salimsg]

You're a good teacher. Thumbs up.

[@wuyiukwong]

多嘅分享😍🙏🙏

[@wuyiukwong]

多謝分享🙏🙏😍

[@boujokliao951]

解釋的細心，好野。

[@royb]

Bou Jok Liao 謝謝支持請訂閱我的頻道看看其他影片

[@mannsengshoo1657]

Use the wok better. The pan too small. Rice Vermilli (Bee Hoon) good to eat with cabbage and big onion (cut strip half to 1cm wide). Method : Put oil in wok, put chopped garlic. Put cabbage (cut square), big onion (0.5 to 1cm ring wide) & carrot thinly slices High heat, Stir fried till slight soft. Put light soy sauce, dark soy sauce, oyster sauce, 1 Tbsp chilli paste (adabi traditional or sukiyaki chilli sauce) stir fried a while. Put Noodles and some water if too dry. Cook noodles (bee hoon) in low medium heat. Stir Fried till cook, taste and serve. Sesame Oil (optional). If use bean sprout, always put last when dishes about stir fried ready.

[@reginangsiewlan5394]

Tis Cantonese great fried Bean sprout, must follow strictly

[@liquanchou6452]

好有心教，谢谢

[@royb]

謝謝

[@stellawong9440]

睇到D👍數字，已經表示支持的力量，加油! 感謝你的分享教學🙏

[@yuetsanlee3798]

多謝分享，又學到一樣！

[@royb]

Yuet San Lee 謝謝支持

[@selinaardrey9433]

好靓的麵，多謝你公開抄時油麺的技巧！

[@royb]

Selina Ardrey 謝謝你喔

[@scottvan1898]

Selina Ardrey 炒鼔油面。🥢

[@samsamlo3041]

感謝無私公开👍👍👍

[@royb]

sam sam Lo 你的支持你的觀看就是我最好的鼓勵謝謝

[@orangeorange213]

怎會無私？每個人做事總有目的同原因。

[@samsamlo3041]

@@orangeorange213 起馬佢有教人点樣去炒而無問你收錢!

[@yauyau1031]

多謝大师教導，支持

[@mlngmo5436]

多謝賜教👍

[@royb]

交流交流

[@richardly4146]

看了你教煮吃，真係学到好多点样去炒野吃，非常感谢你

[@royb]

Richard Ly 我也非常感謝你收看，請訂閱我頻道按下小鐘，繼續支持我🙏謝謝

[@shaoqiangyang7335]

二十分钟的时间可以做好的事情用了一个几钟，真的很长细😃

[@maytsang1952]

試過炒了, 好好食呀, 勁！❤️👍👍👍🙏🏻🙏🏻🙏🏻

[@maisiemickell7430]

好有用，好清楚，我enjoy 你 的 cooking😂

[@royb]

thanks for your support

[@maisiemickell7430]

l can't cook, its good that you start with simple dishes, too complicated ones l cannot follow.

[@360cctv]

good job. keep up your good work!

[@lindakingking4355]

Thank you so much for sharing your chow fun looks delicious 😋

[@kwc5260]

👍👍👍 好有心機

[@royb]

Kw C 謝謝支持

[@windoyle4627]

你的長處就是詳解說明做法和用料👍非常細心教導👍繼續關注你👍多謝🙏分享👍如果有字幕就會更加完美啦😊😂

[@royb]

Win Doyle 謝謝支持,後來的影片已盡量增加字幕

[@kentma2864]

睇到想食，唔錯!👍👏

[@KL-gv9jw]

非常好!👍

[@royb]

謝謝收看，請訂閱我的頻道，介紹多點朋友一同訂閱吧

[@Maysuitang]

師傅講得好仔細

[@royb]

Xu The8Junhui 謝謝支持

[@catitude235]

4:06 講去除梘水味以及雲吞皮嘅處理，十分有用！我一直都唔知點樣去搵呢啲資料，連老人家都唔知。

[@royb]

謝謝用心收看

[@philphil4816]

Very concrete explanation good take sir.thank you so much.

[@amylam8815]

好細心，未見過咁詳細👍👍

[@royb]

Amy Lam 謝謝支持

[@lindakingking4355]

Thank you so much for sharing your cooking 😘👍👍👍

[@yuenhungchan6305]

這個炒麵 十分好！

[@royb]

謝謝支持

[@bibiwithlove5317]

你好似好好人。 多謝你教基本嘅方法。

[@royb]

謝謝支持，多多交流

[@hildaluong7617]

好鍾意你個視頻,詳細講解,尤其是醬油調味係最重要,多謝你

[@royb]

Hilda Luong 謝謝支持

[@royb]

Hilda Luong 謝謝支持

[@alleo5774]

a lot of talking but typical of hong kong culture. A good chef sharing many basic principle of cooking .. Thanks !!!

[@royb]

EL leo thanks for your support

[@bettychung5452]

很好， 教的很仔细， 谢谢

[@royb]

betty chung 謝謝支持

[@AEOUI3388]

好細心煮及教。好，謝謝一定試

[@royb]

Ca SunFourS 謝謝收看

[@陳永昌-u3m]

讲解得好祥细，真係有嘢学到，赞!

[@royb]

陳永昌 謝謝🙏

[@carolyoo140]

师傅，謝謝你教导

[@Galaxys-hm8jv]

非常詳细，非常清楚

[@royb]

Galaxy s4 謝謝支持實拍模式所以不想忽略每一個細節希望我做到的你都能做得到

[@vincentcheung3394]

I recalled our old days working in Raffles. You were sou chef with Arnold

[@blendachen4207]

睇咗都流口水🤤

[@royb]

謝謝支持

[@lawangus]

看你的片真係學到野， 夠詳細， 好！

[@黄俊飞]

多谢详细的讲解，获益良多，谢谢

[@tiffanychang1530]

謝謝你的長細講解 感謝你👍👍👍🙏❤️😊

[@royb]

Tiffany Chang 謝謝支持

[@vivianliang131]

闻到味道就好啦！🤣多谢讲的用心详细。

[@Alypinkflower]

New subscriber..I really enjoy ur teaching..I love to cook myself

[@royb]

Anita Lee-Yu thanks for your support

[@michelelo218]

Chopping board and knife safety skill is excellent!

[@royb]

Thank you

[@minwu2771]

好嘢！

[@MC-zi9wo]

清楚易明！多謝分享！👍🏻

[@pakpingcheung2692]

原来如此這般多層次分明。多謝！！學會可以試做了！！！

[@royb]

pakping cheung 動手吧加油

[@AstridBerbagi11]

Trima Kasiih 🙏🙏🤗🌹

[@朱素琼]

煮得好好👍

[@royb]

朱素琼 謝謝支持

[@kittyhee7016]

非常好。。我学了很多基本法，TQ

[@royb]

Kitty Hee 多謝支持

[@楊劍開]

,

[@joanneliu8250]

Very good!👍

[@royb]

Joanne Liu thank you for your support and view

[@royb]

Joanne Liu Please subscribe my channel

[@gughghggg5534]

一半"7u

[@Jennysc007]

教得詳細易學，我都煮到，好好味！

[@royb]

謝謝收看和支持

[@klso3811]

你好有心机教，like

[@royb]

謝謝支持，請訂閱和介紹朋友訂閱我的頻道

[@nexus7shin883]

hongkong hao food~~ chao men cooking~~~

[@naturemustard2406]

大哥，你不长气，你很清注的讲说做法。感谢分享。加油💪

[@royb]

Nature Mustard 謝謝支持

[@chunhonglee9405]

師傅講得好細至😊👍

[@royb]

謝謝支持

[@kitsoongoh4758]

谢谢师傅🙏🏻

[@royb]

kit soon goh 客氣了

[@niakong773]

Thank you! 教得非常好👌I definitely will try to cook this dish and the 生炒排骨this weekend 😁

[@fayew6806]

Nia Kong 很好

[@llll9757]

1点

[@llll9757]

1生′

[@sunblack9868]

一个江苏人，半猜半听，总算是学会了这道菜，感谢，

[@scottvan1898]

要食、就要辛苦點 🤣🤣

[@MayOngSelangor]

Thank you for sharing this Cantonese style fried noodles HK Cafe method. Your steps are very clear and explained well. 👍

[@royb]

May Ong thanks for your support

[@sckong7487]

May Ong is

[@nurellaella-ww3rh]

Like it one day i must tray to cook this fray noodle thank you for sharing this vidio

[@royb]

nurella5678 ella Thanks for your view and support

[@nurellaella-ww3rh]

Thank also for you sharing this vidio

[@royb]

nurella5678 ella Please subscribe to my channel and introduce friends to subscribe

[@leongkokheng1638]

@@royb q'q'w'd

[@marywat7690]

👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻超水準

[@user-Chan_Ka_Wah]

感激 Royb 哥教學, 繼續睇你片, 學識之後, 可以開檔, 小本經營.

[@royb]

Ka Wah Chan 唔好客氣大家交流下。

[@konmanwong9680]

唔夠咸再加老抽？老抽唔係上色用？

[@royb]

KON Man WONG 有咸味的，唔想太咸又差小小色可以用老抽

[@Nexus2014]

粵菜忠粉，希望多D分享家常菜式教程，讓更多熱愛美食嘅朋友學以致用。多謝分享！

[@royb]

Tidy Traxx 謝謝支持

[@hosengphee4881]

@@royb questions

[@soolim8035]

很详细，清楚易明，谢谢

[@royb]

Soo Lim 謝謝收看

[@nuquan2808]

謝謝妳的詳細節。对有时间及耐心學者.是好。學一味要花長吋间。不值。唔好意思太長氣i！是不?各位

[@soolim8035]

nu quan 对有烹飪基础，你斍得不值花时间，对我来说细节很重要，可以举一反三从中有啓発，如何去掉枧水味，放冰箱也是一个方法。

[@helloworldwarIII]

Hi Roy, I like ur video, funny, n detail. thx.

[@royb]

MonkeyWorld thank you for your support