關於 star wok ，我們在網路上蒐集到這些相關的討論、資訊與評價

Dinner at home is about to be a fancy affair with Summer Palace (from Regent Hotel) via GrabFood . The one MICHELIN-star restaurant offers a decadent feast of exquisite Cantonese specialties and an ample selection of dim sum. Our favourite is the Wok-Fried Jasmine Rice with Lobster, Scallops and XO Sauce. The jasmine rice has been tossed with XO sauce, imbuing each grain with flavour. The lobster meat was sweet, fresh and as plentiful as the juicy scallops. Enjoy MICHELIN at Home with GrabFood today!

What’s more, GrabFood is running a special contest where you could win a $200 GrabFood voucher! Don’t miss it! #MICHELINwithGrabFood

中菜廚界曾幾何時有名牌大學畢業生入行、立志做炒鑊、還要是個長相標致的女生！因為Sam Lui的出現，這幾件事一次過發生！

大約一年前吧，好友May Chow叫我在IG關注一個賬戶「Wendy’s Wok World」，click進去一看，咦，真的很有趣。一個年輕高䠷的女生，穿着肚兜在鑊前炒菜，看她炒菜節奏感十足，像是個樂手多點，兜鑊、拋鑊等功架頭頭是道⋯⋯⋯

「Wendy’s Wok World」的介紹跟她所做的同樣有趣：Sam Lui by day, Wendy by night——即是說，她有兩個身份，日夜各一個角色。玩人格分裂嗎？媽呀，我好亂。這個「Wendy」到底是誰？是真的還是假的？Sam Lui又是誰？為了搞清楚事情，我又追蹤了她另一個賬戶tough_crybaby⋯⋯⋯

Wok star, 炒鑊明星，從來，必須強調是從來沒有人會想過炒鑊可以成為明星；而wannabe的字義在中文較難譯得傳神，一般帶有某種程度的貶義，泛指「用力想要成為某種人的人」，譬如這個年代很多人想要成為美食家但其實沒甚麼底蘊，每吃了一頓較為像樣的fine dining，就在社交媒體上裝模作樣地發表評論，這些人就叫做「美食家wannabe」。Sam竟然自稱為「炒鑊明星wannabe」，這種自謔是幽默感⋯⋯⋯

Sam在哥倫比亞大學主修的是哲學....... 她進入美食界，一開始是視美食為一種藝術媒體，以表達和探索概念。中菜很快吸引了她⋯⋯⋯

想法歸想法，理論歸理論，那麼Wendy這個「wokstar wannabe」的炒鑊技術是哪裏學的呢？是中環的口利福。主廚Jowett說Sam剛開始的時候，連拋個平底鍋都做不到，但她憑着重複練習和直覺去炒着炒着，讓她走到了今天......

延伸閱讀：

https://hk.appledaily.com/food/20210506/PPR662CGHVHDVNDCQE3KW4NPBA/

#wendyswokworld
#samlui
#wokstarwannabe
#privatekitchen
#agnescheefoodcritic
#翻尋薇

中菜廚界曾幾何時有名牌大學畢業生入行、立志做炒鑊、還要是個長相標致的女生！因為Sam Lui的出現，這幾件事一次過發生！

大約一年前吧，好友May Chow叫我在IG關注一個賬戶「Wendy’s Wok World」，click進去一看，咦，真的很有趣。一個年輕高䠷的女生，穿着肚兜在鑊前炒菜，看她炒菜節奏感十足，像是個樂手多點，兜鑊、拋鑊等功架頭頭是道⋯⋯⋯

「Wendy’s Wok World」的介紹跟她所做的同樣有趣：Sam Lui by day, Wendy by night——即是說，她有兩個身份，日夜各一個角色。玩人格分裂嗎？媽呀，我好亂。這個「Wendy」到底是誰？是真的還是假的？Sam Lui又是誰？為了搞清楚事情，我又追蹤了她另一個賬戶tough_crybaby⋯⋯⋯

Wok star, 炒鑊明星，從來，必須強調是從來沒有人會想過炒鑊可以成為明星；而wannabe的字義在中文較難譯得傳神，一般帶有某種程度的貶義，泛指「用力想要成為某種人的人」，譬如這個年代很多人想要成為美食家但其實沒甚麼底蘊，每吃了一頓較為像樣的fine dining，就在社交媒體上裝模作樣地發表評論，這些人就叫做「美食家wannabe」。Sam竟然自稱為「炒鑊明星wannabe」，這種自謔是幽默感⋯⋯⋯

Sam在哥倫比亞大學主修的是哲學....... 她進入美食界，一開始是視美食為一種藝術媒體，以表達和探索概念。中菜很快吸引了她⋯⋯⋯

想法歸想法，理論歸理論，那麼Wendy這個「wokstar wannabe」的炒鑊技術是哪裏學的呢？是中環的口利福。主廚Jowett說Sam剛開始的時候，連拋個平底鍋都做不到，但她憑着重複練習和直覺去炒着炒着，讓她走到了今天......

#wendyswokworld
#samlui
#wokstarwannabe
#privatekitchen
#agnescheefoodcritic
#翻尋薇

You must ditch your instant noodles for this super easy Soy Sauce Chicken Noodles. This recipe is suitable for those of you who are working from home. It's so easy that I believe everyone can make this at home. Some of you ask how did we calculate 15 mins of cooking time as mentioned in our video title. First of all, we need to get our cooking time definition right. Cooking time to is means the time when heat is turned on and applied to the ingredients. All other time is not counted. In this video, Roland cooked the chicken for 8 mins then he turned off the heat. Then he brought the sauce to boil to thicken the sauce. At most this will only take 2 mins. Then he brought a pot of water to boil to blanch vegetables and noodles. Vegetables literally take seconds to cook and noodles take about 2 mins max to cook because we used fresh noodles. Assuming we assign about 1.5 mins to let the water boil then that brings us nicely to about 15 mins of cooking time altogether.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Website: www.spicenpans.com
Chat with us! info@spicenpans.com

Thanks for watching!
See you soon.
------------------

Soy Sauce Chicken Noodles 豉油鸡面
Ingredients:
Serves 4 pax
-------
Marinated chicken
-------
2 pieces of boneless chicken leg (about 480g in total)
2 tablespoons light soy sauce
2 tablespoons premium dark soy sauce

Sauce
--------
800ml (27.05 fl oz) water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
60ml (2.03 fl oz) premium dark soy sauce
4 cloves of garlic (lightly smashed)
0.5 piece star anise
0.5 piece cinnamon bark
1 stalk of spring onion (tied into a knot)
1 thumb-sized young ginger (lightly smashed)
20g (0.71 oz) rock sugar
Some cornstarch solution

Other ingredients
------------
Some leafy vegetables
Wonton noodles (about 70g or 2.47 oz for 1 pax)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3dBZuBY
Dark soy sauce https://amzn.to/3q9bXoW
Oyster sauce https://amzn.to/2VyjE9p
Star anise https://amzn.to/3vFSn4C
Cinnamon bark https://amzn.to/3wDPItE
Rock sugar https://amzn.to/3vzayc3
Cornstarch https://amzn.to/35jkDzv

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Greenpan sauce pan https://amzn.to/2SAGvne
Cast iron wok https://amzn.to/2TIOYVi

-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Super Easy Restaurant Style Chinese Braised Noodles • Chicken Lo Mein 伊府面 Ee-Fu (Yee Fu) Mee Recipe
https://youtu.be/NR9O78XYKN4

Hong Kong Style Stir Fry Ramen Noodles w/ Chicken Chop 干炒鸡扒公仔面 Chinese Maggi Goreng Recipe
https://youtu.be/BAt4LlMzryY

Chinese Noodles w/ Scallion Sauce 葱油拌面
https://youtu.be/7ZAC099Xw3o
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

沖縄のご当地グルメの麩チャンプルーの作り方の動画です

チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777

鍋はトウキョウウォックという日本のキッチンにあわせて作られた中華鍋です。
https://ayarts.com/tokyo-wok/

響物産さんの相澤社長に頂きました！
ありがとうございました。

レシピ：https://cookpad.com/recipe/6360738
ブログ記事：https://ameblo.jp/cooking-s-papa/entry-12612058962.html

麩チャンプル（1人前）
　車麩：1本
　玉子：1個
　キャベツ：100g
　人参：40ｇ
　ニラ：30g
　もやし：50g
　木耳：30g
　スパム：100g
　塩胡椒：少々
　万能ねぎ：適量
　鰹節：適量

合わせ調味料（1人分）
　鰹だし：50㏄
　醤油：大さじ1
　砂糖：小さじ1

★フォローよろしくお願いします！/Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。

How to make Fu-Chanpuru.

Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777

Recipe in Japanese：
Report in my blog：

Fu-Chanpuru(for 1 serving)
1 Kuruma-fu
1 egg
100 g cabbage
40 g carrot
30 g Chinese chives
50 g bean sprouts
30 g wood ear mushroom
100 g luncheon meat
some salt and pepper
some green onion
some bonito flakes

Combined seasoning (for 1 serving)
50 ml bonito stock
1 tbsp soy sauce
1 tsp sugar

★Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

You can get a notification about my new video if you click on the bell right next to the subscribe button.

I would appreciate it if you could add subtitles or title & description for this video!
http://www.youtube.com/timedtext_cs_panel?c=UCOIib687CvPbspbVsXimX6Q&tab=2
Thank you for your support!

BGM：☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
作曲/演奏(Composition/performance )：igrek-U　　　　　
http://www.youtube.com/user/igrek2U?feature

⬇⬇English recipe follows⬇⬇
?鮑汁麻辣鳳爪 重點?
1.無論買急凍雞腳/鳳爪
睇到白雪雪先好買

2.出水過程好重要，要起泡
先能去除雞腳異味,腥味

3.放入雪櫃時間越耐,越入味
唔食得太辣,唔好落咁多辣椒
麻辣鳳爪

材料：
急凍鳳爪 2磅
花椒 10克
八角 4粒
蒜頭 6粒
辣椒仔 6隻
薑 5片
蔥 1條

調味料：
麻辣鮮露 1湯匙
鮑魚汁 1湯匙
辣椒油 1茶匙
鹽 1湯匙
糖 1湯匙
紹興酒 1湯匙

處理：
1. 鳳爪用清水解凍，擎乾水。
2. 修剪趾甲，每隻鳳爪1開2。

程序：
1. 煲1大煲水，加1湯匙鹽，放鳳爪落鑊，出水5分鐘。
2. 沖洗乾淨鳳爪，擎乾水。
3. 放薑片、蔥及八角落白鑊，至烘出香味，加水，放鳳爪，大火煮10分鐘。
4. 水滾，收至中火，再煮10分鐘。
5. 蒜頭，去皮，沖洗乾淨，切碎。薑，切碎。辣椒，去籽，切碎。蔥，用叉切碎。
6. 鳳爪煮了10分鐘，熄火，焗10分鐘。
7. 預備冰水。
8. 將鳳爪放入冰水內。

烹調：
1. 放2湯匙油落鑊，放花椒落鑊爆香，1分鐘後將花椒碎撈起。
2. 用中慢火將蒜頭及辣椒落鑊爆香，熄火。
3. 將浸好冰水的鳳爪擎乾水，放入玻璃碗。
4. 放1湯匙鮑魚汁，1茶匙辣椒油，1湯匙麻辣鮮露，1湯匙糖，攪勻。
5. 放入雪櫃，雪2小時，攪勻，上碟。

Mala chicken feet:

Ingredients:
Chicken feet 2 pounds
Sichuan pepper 10g
Star anise 4 nos
Garlic 6 nos
Red chili 6 nos
Ginger 5 slices
Spring onion 1 no.

Seasoning:
Mala liquid 1 tbsp
seasoning
Abalone sauce 1 tbsp
Pepper oil 1 tsp
Salt 1 tbsp
Sugar 1 tbsp
Shao Xing wine 1 tbsp

Steps:
1. Boil a wok of water, put 1 tbsp salt and chicken feet into the water, cook for 5 minutes.
2. Rinse the chicken feet, hang dry.
3. Fry the ginger slices, green onion and star anise for 2 minutes, add water and chicken feet, cook at high flame for 10 minutes.
4. Water boils up, turn to medium flame, cook for another 10 minutes.
5. Peel off and rinse the garlics. Chop the ginger well. Remove the seeds of red chili and dice well. Use a fork to cut the green onion.
6. Turn off the flame after the chicken feet have been cooked for 10 minutes. Keep the lid shut for 10 minutes afterwards.
7. Prepare iced water.
8. Put chicken feet into iced water.

Steps:
1. Put 2 tbsp oil into wok, stir fry the Sichuan anise for 1 minute, then take away the anise.
2. Stir fry the garlics and red chili at medium~low flame for 2 minutes. Turn off the flame.
3. Put the chicken feet in a glassware after they have been soaked in iced water and hung dry.
4. Put 1 tbsp abalone sauce, 1 tsp pepper oil, 1tbsp Mala liquid seasoning and 1 tbsp sugar, mix well.
5. Put in refrigerator for two hours. Mix well. Serve.

醉雞翼
?youtube熱爆影片?https://youtu.be/ZG00jUf2Goo

四式醬料https://youtu.be/4xo09RXsvoE