how to do this? fire on wok?

till this date, I have no idea what is wok hei. Old ppl will be like, this food lack wok hei.

Does it mean not enough MSG? Not serve hot enough? Not being tossed long enough?

heat wok until super panas, then, pour oil....

tapi be careful ok, only done to be perform if u pro and undergoing strict training....else, silap hari, lucky, burn hair on your hand, unlucky, whole kitchen burndown

hard to describe, it when the food just before reach charred stage.

Charred, hitam, bitter, kenot eat. This one, ngam ngam just before reach the stage, 1 sec more, become charred, inedible.

That's why u really need to have skill to reach this skills, how you control the fire, the heat, fried but not burned.

My interpretation of wok hei is the fragrant of smoky flavor taste results from the use of wok that contains the heat and the tossing of wok.

Not crispy

mysterious chi of the wok infused into the food

wtf the restoran name is ho lee fook

TL;DR hotter

means higher heat, faster and more extensive Maillard reaction (look that up)

if you know anything about steak, you'll know that people say you need high heat? that is because the higher the heat, the better the Maillard reaction

same with "wok hei"

its being cook with super hot steam and smoked at the same time

but but too much wok hei, cock can die leh

everyday infront of hot fire, ball also got cook

2nd person restaurant name is Ho Lee Fook

lmao

Only expert can do it perfectly and achieve good results. Normal cook and ordinary people rarely want to attempt to try it.

wok hei is mainly the combination of really hot cast iron wok cooking the dish, so its almost like slightly charred smell. Its mainly applied to some Chinese dishes

how to get wok hei on common household stove? that one in restaurants fire damn big and blazing

give up and just buy takeout
my relative cook very good food, also use big fire and wok, cannot escape that

This post has been edited by GHBZDK: May 26 2023, 12:29 AM

Not neccessary need high heat, depend on dishes and type of method differ can wok hei but not as strong.

Like pouring sauce surrounding or middle the hot pan surface creating smokiness flavor
Another is sugar method, i dont know to do it since i dont use sugar in cooking.

Frankly, you can't. Your stove needs to be able to go much higher than what domestic stoves are capable of. Then you also need to perfect the technique, which is not easy

wok hey is acrylamide coating to your food