美食作家王刚的一道酱油炒饭，老外看后叹为观止

【来源龙腾网】

厨师长教你：“酱油炒饭”的家常做法，里面满满的小技巧，包你学会炒饭的最香做法，粒粒分明！

评论原创翻译：

Chef Wang: “Add starch to absorb moisture from the rice.”

BBC Food Woman: Washes rice with tap water

王大厨：“加入淀粉吸收米饭中的水分。”

BBC美食家：用自来水把米洗一下

（译者：这就是差距）

Chef Wang you’re the first Chinese chef on YouTube who’s showing us in the USA the marvelous wonders of the so loved Chinese cuisine. You have amazing speed and precision. You’re cooking is truly an art. Thank you for the English translation.

王大厨，您是油管上第一位向美国人展示受人喜爱的/奇迹一般的中国烹饪的中国厨师。你的烹饪效率惊人的同时还有极高的精准度，就像是一门艺术。谢谢你在视频上加了英文字幕。

I'm here to redeem myself after watching the horrible BBC egg fried rice video and also Jamie's egg fried rice。

看了BBC和Jamie的糟糕的蛋炒饭视频，后劲太大，我来这看个视频缓一下。

Incredible how easy he flip the rice without losing any of it 。These Asian Chefs are the best Definitely。

难以置信他能够如此轻松的翻炒米饭，一粒都没有跑出来。这些亚洲的厨师毫无疑问是最棒了。

Chef Wang: Love you here in the U.S. Love your speed and economy of motion, and your clear instruction. So glad we're now getting your videos with English sub-titles.

王大厨：喜欢你，我来自美国。喜欢你烹饪的效率和清晰的讲解。非常高兴你的视频现在有英文字幕啦！

As an amateur cook, I'm in awe at Chef Wang's skills. One handed egg cracking like a boss.This channel is my Chinese cooking Mecca.

作为一个业余厨师，我对王大厨的技术感到敬畏。当他单手打鸡蛋的时候，就像一个大佬。

这个频道就是我膜拜中国烹饪的（圣地）麦加。

I like the 'add salt and cornstarch to the rice' part. Thank you chef!

我喜欢在米饭里加盐和玉米淀粉的那部分，谢谢你大厨。

His wok work was so professional and that looks so good!!

他的动作看起来好专业，看起来很棒！

I love how different chinese cooking is to western like french, italian, slavic whatever else influences the majority of what I've seen over the years. I think it must be a by product of feeding many people on limited resources, ie fuel and meats. Really enjoying your channel though, makes me want to go get a proper wok setup and learn more chinese recipe.

我喜欢中国烹饪和西方烹饪（如法国/意大利/斯拉夫等我大部分时间接触的菜系）的不同之处。我猜想这个差异产生的原因，是他们需要用较少的资源（燃料和肉类）来养活更多的人。

不过我真的很喜欢你的频道，让我想买一个合适的炒锅，然后学习一些新的中国菜。

Uncle Roger: I approved this fried rice

Jamie Oliver: where’s your chili jam and tofu?

罗杰叔叔：我认可这个炒饭

杰米-奥利弗：你的辣椒酱和豆腐呢？

（译者：以上两人都是油管美食博主）

This is the best egg fried rice tutorial video ever! That Jamie Oliver should learn from you

这是有史以来最佳蛋炒饭教程视频！杰米-奥利弗应该向你学习。

Everytime I watch his vids I'm getting hungry. It's now 9am in The Netherlands. I long for fried rice. All his dishes looks very delicious I'm hungry

每次我看这个视频都觉得好饿。现在是挪威都早上九点，我想吃炒饭！他做的所有的菜看起来都好好吃，我好饿！

This is TOTALLY PROFESSIONAL!! thumbs up!!

这就是专业！给你点赞！

Who is here after watched Uncle Roger DISGUSTED by BBC's egg fried rice?

还有谁和我一样，也是看了罗杰叔叔被BBC蛋炒饭恶心到的视频之后，传送到这里的。

（译者：网红罗杰叔叔表示被BBC蛋炒饭教学视频恶心到了，然后推荐了王刚的视频）

This is some next level fried rice cooking.. Jamie Oliver needs to learn from him.

这就是更高水平的炒饭...杰米-奥利弗应该向他学习。

They add all kinds of craziness to the fried rice in our country, and no egg! I like this.

我们这里的炒饭里面会加各种稀奇古怪的玩意，就是不放鸡蛋！我喜欢这个视频。

The number 1 thing is to know how to stir and toss in the wok like a pro. I think that what makes the difference great fried rice and authentic restaurant-quality fried rice.

第一件事是要知道如何像大师一样在炒锅里搅拌和翻腾。我认为这就是好的炒饭和权威餐厅炒饭的区别。

Chef Wang, I had a fried rice dish once from a Chinese restaurant and they added fried, crispy pork grind and it was pretty much the best thing I've ever had in fried rice. Do you know what kind of pork grind they used that has a soft crunch? I tried emulating it but the pork grind turned out hard and chewy which wasn't very pleasant.

王师傅，我曾经在一家中餐馆吃过一道炒饭，他们在炒饭中加入了炸得很脆的猪肉粒，这几乎是我吃过的最好的炒饭。你知道他们用的是哪种有软脆感的猪肉粒？我试着模仿它，但猪肉粒变的结实硌牙，吃起来不舒服。

Now this is some authentic fried rice...

现在我们有了正宗的炒饭...

The best texture of fried rice I've eve seen. It is hard to do if you have a poor rice variety in the kitchen. A good non sticky rice is the secret

这是我见过的质感最好的炒饭。如果你的厨房里的米质量不行，那就很难达到这个效果。

秘诀就是米不能粘。

The eyes say: I've get it,but the hands say, no, you won't !

眼睛说：我学会了，但是手说：不，你不会！

So talented with just a simple fried rice

太有才华了，体现在这简单的一道炒饭中。

Im not really into cooking, Im just here to see how to toss the rice.

我对做饭不感兴趣，我来这就是为了看你是怎样颠饭的。

When i cook Friend Rice with Soy Sauce, i usually just stir fried the rice and add soy sauce.

Hi Chef: your videos are excellent thank you. A couple observations-

It is difficult for home cooks to get wok as hot as your set up so dish doesn’t turn out exactly same.

I have always added ginger and garlic to fried rice-is that not traditional chinese way?

当我用酱油做炒饭时，我通常只是炒米饭，然后加入酱油。

厨师长你好：你的视频非常好，谢谢你，有几点看法：

在家里做饭很难把炒锅加热到像你的锅一样那么高的温度，所以做出来的菜可能不会完全相同。

我总是在炒饭时加入生姜和大蒜，中国人不是一般都这么放的吗？

People do not understand you will never be able to replicate the flavours of this dish even with the all the proper ingredients unless you have a jet engine burner and a well seasoned wok.

But damn does that fried rice look so delicious.

人们不知道，即使有所有合适的食材，你也永远无法复制这道菜的口味，除非你有一个喷气式发动机燃烧器和一个调教好的炒锅。

该死的是，这道炒饭看起来如此美味。