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Chef Wang 美食作家王刚

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厨师长回应“美食游学”路上大家关注的问题,并在此分享一个好消息

门内徒:需要正式拜师,跟随师父一段时间,这段时间里,师父教你东西叫做传授,所以门内徒才是正式的师徒关系,门内徒不但不用给师父钱,每个月还有少量的零花钱或者工资拿。这种方式主要目的是全方位的学到师父的技...

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厨师长教你:“海带烧猪皮”的家常做法,口味清淡,软糯鲜美,营养丰富

大家好,本期视频和大家分享一道营养丰富的家常菜“海带烧猪皮”,其中用到了“葱烧”的烹饪手法,在海带和猪皮下锅前先将大葱的香味炸进油中,类似“葱烧蹄筋”“葱烧海参”的做法。这样做出来的猪皮和海带鲜香软糯...

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厨师长教你:“京酱肉丝”的家常做法,酱香咸甜适中,老少皆宜

大家好,本期视频和大家分享一道经典家常菜“京酱肉丝”,其中烹饪手法是北方特有的“酱爆”,将腌制入味的肉丝炒熟炒散之后加入甜面酱爆香收汁,每一根肉丝都被浓郁的酱汁包裹,成菜咸甜适中,酱香浓郁。必不可缺的...

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厨房小技巧:食用“鸡精味精”对身体有害?厨师长解答其区别及正确使用方法

其实一直以来都有不少朋友对如何正确使用鸡精味精有疑问,这次就来统一给大家解答一下,希望通过这期视频能让大家对这个调料有更多的认识。其实鸡精味精一般不会对身体有害,反而可以给一些索然无味的菜品带来令人愉...

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厨师长教你:湖南名菜“血鸭”的第二种做法,原汁原味,香辣可口(宰杀画面可能会引起不适,不喜勿喷,谨慎观看)

大家好,本期视频和大家分享“血鸭”的第二种做法。湖南永州之行其实品尝到了非常多种血鸭的做法,但我还是认为最简单不加过多配料的“血鸭”最为经典,所以这种做法和18年分享的做法区别不是很大,着重优化了鸭肉...

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王刚美食游记:时隔多年再赴湖南永州,学习传统湘菜“血鸭”做法

相信关注我比较久的朋友都知道我做过一道“永州血鸭”,曾经收到过大量的讨论和喜爱。但我知道其实永州血鸭和很多传统菜一样,做法本身可能已经没有所谓的正宗,而是每家店都有其特点和特色。所以我决定再亲自去一趟...

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厨师长教你:“咸蛋黄锅巴小龙虾”的做法,色泽金黄,壳脆肉香

本期视频和大家分享一道创新菜“咸蛋黄锅巴小龙虾”,这样做出来的小龙虾酥脆鲜香,别有一番风味。并且由于小龙虾经宽油炸透,所以理论上虾壳是可以食用的,但不建议大量食用,因为如果虾壳不能嚼的比较细碎的话,容...

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四伯点菜:把“茄子豆腐煲”做成“耙茄子”和“烂豆腐”,安逸!

四伯爷刚刚拔完牙,应医嘱和四伯的要求做些软和的菜来吃,但四伯心心念念的“豆腐茄子煲”由于垫底的豆腐需要煎制焦黄,其实不太适合刚拔完牙的病人。所以我决定换个做法,分别把豆腐和茄子都做的尽量软烂,四伯非常...

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带家里两老到牙科就诊,拔掉坏牙后四伯爷笑侃变瘪嘴威风扫地,四伯终于下定决心治牙了!

家里老人包括我四伯和我父亲总觉得拔牙补牙是件非常吓人的事再加上他们一直认为自己的牙还能坚持坚持,所以对看牙一直有抵触,但最近四伯爷牙的松动和脱落已经影响到正常生活,终于让他下定决心把牙治好。这次先把松...

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厨师长教你:潜江“油焖小龙虾”的做法,香辣过瘾,回味无穷

本期视频和大家分享上次湖北潜江之行重点学习的一道菜“油焖小龙虾”,油焖的做法让香料和酱料都被彻底激发,完美包裹在小龙虾上,成菜特别鲜香入味。其中小龙虾的处理方法和我6月8日分享的“蒜蓉小龙虾”一致,都...