美食作家王剛的一道醬油炒飯，老外看後歎為觀止_風聞

【來源龍騰網】

廚師長教你：“醬油炒飯”的家常做法，裏面滿滿的小技巧，包你學會炒飯的最香做法，粒粒分明！

評論原創翻譯：

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

BBC Food Woman: Washes rice with tap water

王大廚：“加入澱粉吸收米飯中的水分。”

BBC美食家：用自來水把米洗一下

（譯者：這就是差距）

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.

王大廚，您是油管上第一位向美國人展示受人喜愛的/奇蹟一般的中國烹飪的中國廚師。你的烹飪效率驚人的同時還有極高的精準度，就像是一門藝術。謝謝你在視頻上加了英文字幕。

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的糟糕的蛋炒飯視頻，後勁太大，我來這看個視頻緩一下。

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

難以置信他能夠如此輕鬆的翻炒米飯，一粒都沒有跑出來。這些亞洲的廚師毫無疑問是最棒了。

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.

王大廚：喜歡你，我來自美國。喜歡你烹飪的效率和清晰的講解。非常高興你的視頻現在有英文字幕啦！

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.

作為一個業餘廚師，我對王大廚的技術感到敬畏。當他單手打雞蛋的時候，就像一個大佬。

這個頻道就是我膜拜中國烹飪的（聖地）麥加。

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

我喜歡在米飯里加鹽和玉米澱粉的那部分，謝謝你大廚。

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

他的動作看起來好專業，看起來很棒！

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.

我喜歡中國烹飪和西方烹飪（如法國/意大利/斯拉夫等我大部分時間接觸的菜系）的不同之處。我猜想這個差異產生的原因，是他們需要用較少的資源（燃料和肉類）來養活更多的人。

不過我真的很喜歡你的頻道，讓我想買一個合適的炒鍋，然後學習一些新的中國菜。

Uncle Roger: I approved this fried rice

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

羅傑叔叔：我認可這個炒飯

傑米-奧利弗：你的辣椒醬和豆腐呢？

（譯者：以上兩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

這是有史以來最佳蛋炒飯教程視頻！傑米-奧利弗應該向你學習。

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

每次我看這個視頻都覺得好餓。現在是挪威都早上九點，我想吃炒飯！他做的所有的菜看起來都好好吃，我好餓！

This is TOTALLY PROFESSIONAL!! thumbs up!!

這就是專業！給你點贊！

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

還有誰和我一樣，也是看了羅傑叔叔被BBC蛋炒飯噁心到的視頻之後，傳送到這裏的。

（譯者：網紅羅傑叔叔表示被BBC蛋炒飯教學視頻噁心到了，然後推薦了王剛的視頻）

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

這就是更高水平的炒飯…傑米-奧利弗應該向他學習。

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

我們這裏的炒飯裏面會加各種稀奇古怪的玩意，就是不放雞蛋！我喜歡這個視頻。

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師一樣在炒鍋裏攪拌和翻騰。我認為這就是好的炒飯和權威餐廳炒飯的區別。

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.

王師傅，我曾經在一家中餐館吃過一道炒飯，他們在炒飯中加入了炸得很脆的豬肉粒，這幾乎是我吃過的最好的炒飯。你知道他們用的是哪種有軟脆感的豬肉粒？我試着模仿它，但豬肉粒變的結實硌牙，吃起來不舒服。

Now this is some authentic fried rice…

現在我們有了正宗的炒飯…

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

這是我見過的質感最好的炒飯。如果你的廚房裏的米質量不行，那就很難達到這個效果。

秘訣就是米不能粘。

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

眼睛説：我學會了，但是手説：不，你不會！

So talented with just a simple fried rice

太有才華了，體現在這簡單的一道炒飯中。

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

我對做飯不感興趣，我來這就是為了看你是怎樣顛飯的。

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?

當我用醬油做炒飯時，我通常只是炒米飯，然後加入醬油。

廚師長你好：你的視頻非常好，謝謝你，有幾點看法：

在家裏做飯很難把炒鍋加熱到像你的鍋一樣那麼高的温度，所以做出來的菜可能不會完全相同。

我總是在炒飯時加入生薑和大蒜，中國人不是一般都這麼放的嗎？

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.

人們不知道，即使有所有合適的食材，你也永遠無法複製這道菜的口味，除非你有一個噴氣式發動機燃燒器和一個調教好的炒鍋。

該死的是，這道炒飯看起來如此美味。