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

In certain explanation, its the "Charred" impression on the food itself. Best explanation is from how Charcoal Hokkien Mee is prepped.

First is the wokhei actually comes from the fragrant and ash from burning charcoal, as well their steady and powerful flames.

No wokhei usually comes from food that was cooked half heartedly, for example, an egg fried rice or Yongchow Fried rice.

Without wokhei, it means the wok is heated before splashed with cold oil and then egg masuk, which during the process, the flame intensity reduces to avoid charring then masuk rice and charsiew veggie etc, then pelempang to loosen, then tossing, then flavoring, up serving on plate. In between this, perhaps water is added to ensure the rice is hotter by the steaming vapor, and to avoid the rice become too dry from the heat.

With wokhei, it means the wok is heated to maximus before cold oil bath and then egg masuk, all without removing the heat. The process is about the same, but without the api besar api kecil cooking in between but more of penampar and pelempang until the fried rice is done. End product is one cook in stable constant heat until removal, and the former is handled carefully to avoid char.

If this process done on hokkien mee, the wokhei is heavier because when water masuk, all the flavor from the char masuk air, making it brothy and saucy, which thicken the smoky flavor.

Can. What you need is to prep your stuff well before cooking, and avoid api power masak 30 second, stop aside potong potong. That way, what hei also die liao.

The most important part to "Hei" you wok for it to start heat that shit to burning before slapping some cold oil on it then start cooking. (Try to avoid disaster by accidentally pour oil while your hand is wet or something. careful cooking is best to get that wokhei.

If all fail, get a skillet. Skillet is best to char the hell out of the dish you want to do, without burning the thing to flavordeath.