Nice dish
So good 👍
My favourite dish 😋👍
聲線與咸豬手個集唔同,健康的。
正吖
looking nice....😀😀😀
我都希望可以食。
😋👍人見人愛 見到都想食我一定無你煮得咁靚😃
如果最後3分真係乾晒水,咁用不用加多,少少水?加幾多?
👍 👍👍 😋 😋 😋
加入杏鲍菇或冬菇會更加好味呀!
生鮑魚放落熟鷄會吾會有問題呢?
請問急凍鮑魚煮3分鐘就軟了嗎? 我看過其他視頻時,有的說要45分鐘,或是3-4小時,熄火後5-6個小時才軟,可以吃了,到底要煮多長時間才合適呢?
這不是急凍鮑魚, 是新鮮的, 在街市買, 回家還沒死的, 片中新鮮的小鮑魚煮3分鐘就可以了, 大一點煮5-6分鐘, 急凍的要炆一小時再焗, 每隔幾小時煮滾再焗, 如是幾次, 最好留待明天吃更佳, 謝謝您!
@@oe_cook 原來如此啊,為什麼急凍的鮑魚要炆一小時再焗, 每隔幾小時煮滾再焗, 如是幾次, 最好留待明天吃更佳呢? 請您指教一下我吧? 謝謝!
Could I also use any cooking wine?
Shaoxing wine is better, any cooking wine is ok if hasn't Shaoxing wine. Thanks for watching.
i'm so confused with ur ingredients,,,, can u help me what the different of soy sauce and dark soy sauce? is it salty and the other one is sweet?
Soy sauce & dark soy sauce both are made by soybean and similarly in color, the function of soy sauce is giving salty taste for the food, the dark soy sauce just giving color (make the food color change to more deep brown) for the food. The dark soy sauce tastes is not salty but only mildly sweet. Thanks for watching!
Dark soya sauce is thicker in nature n slighter sweeter in taste..is mainly use to add color to the dish to make it looks more appetizing ..Soya sauce in salty in taste n more watery in nature. u can use soya to replace salt in cooking..hope this infor helps. happy cooking.
👍😋
Can i use the can abalone for this receipi. Tq
Can abalones may instead of this fresh abalones, but it need more time for cook it to soft, thanks for watching!
我私底下認為 既然收汁收得咁靚 咁就唔需要落生粉水 雖然賣相靚啲 但是會減低生炆雞同鮑魚乾蔥頭嘅香味
用牙刷也刷不淨...影响賣相?
請問你個牛頭牌個鑊好唔好用?值唔值得買?
這個牛頭牌鑊已經用了十幾年, 我覺得它的鋼水很好, 鑊是好用的, 最近換了同一牌子原價$HK2300, 一田大特價時買大約1300,我爸以前用生鐵鑊, 用上幾年保養得宜也是很好用的。
Could I use the abalones in the can instead?, thanks
Abalones in the can may instead of the fresh abalones, but it needs more time for cook it to soft, thanks for watching!
雞不用預先醃?
如果您買的雞是新鮮靚雞或是走地雞的話(我家鄉炒走地雞全部不醃的), 不醃可更加凸顯雞的鮮味和原味, 冰鮮雞或雪雞醃一下可以令它更滑, 但醃過的雞爆炒時可能會欠順暢或會黐鑊, 謝謝收看!
太乾
有新意,略嫌條片節奏慢
Like .like em yammy2
你嗰隻是什麼鑊丶牌子?幾錢?
是Buffalo 牛X牌, 很舊款, 用了很多年, 其實要換了, 但看了很多都唔啱心水, 我想要的是尖底像用緊這種, 但沒有,幾個月前我買了同一個牌子單柄的, 但底部不是尖的, 不好用.
Buffalo我以前買了用了2次就比人了 原因太重 耐熱 都要$2000元 跟住買了生鐵鑊 $40-60元忘記了 用到現在10年有多 非常好用 值得試試 不癡底
啲雞用大火炆20分鐘已經變柴皮老雞,應該用慢火炆10分鐘已經熟晒,而且是滑雞,雞也忌煮大久
cAN TINNED ABALONE BE USED INSTEAD
Abalones in the can may instead of the fresh abalones, but it needs more time for cook it to soft, you may cook it start with the chicken, thanks for watching!
9
可以唔好gsm gsm咁讀嗎!!!
雞無醃, 唔會有味
l
見唔到你將冰鮮鷄去除腥味同血水,鷄塊落鑊後唔應該快炒,應該先煎封兩面。鮑魚無做去除腥味,只“飛”水10秒就夠 ?只炆三分鐘就可以吸收鷄的精華 ?落埋個鷄“籮柚”,成煲野都“騷”曬!炆鷄時間太長(鷄都變柴皮咯)。攢酒時,鑊的溫度未夠就落。炆到最後都差不多無汁,仲落生粉水 ?生粉水係用來將汁收緊架 !下面位 SIDNEY LAI 都話臨尾唔落會好D啦。。。唉 ,你得架啦 !
我係新入門家庭主婦,今日跟你整鮑魚炆雞,睇咗條片20次,成功煮好左,簡直冇得頂!全部吃掉✌🏻😋謝謝你用心拍攝及教導❤
謝謝您的支持🙏❤️❤️