【Shredded Tofu Soup】 Top Famous Chinese Cuisine： How to make Tofu be as thin as hair？|Laofangu
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- เผยแพร่เมื่อ 12 พ.ย. 2019
- 【Shredded Tofu Soup】 Top Famous Chinese Cuisine： How to make Tofu be as thin as hair？|Laofangu
Hello, everyone, we are LaoFanGu, three old men from Beijing that can eat, cook and excel at Chatting.
Our dishes are good-looking, delicious, and hardcore. All three of us used to work for Chinese National Banquet catered to government guests. Now we retire at home with old friends and want to share the dishes we studied and practiced when we were young, so everyone can try at home what country leaders are catered when they visit China.
Shifu Zheng(Xiusheng Zheng): Executive Chef for Beijing Hotel, hosted China's 50th Anniversary dinner.
Shifu Sun(Lixin Sun): Designed dinner menus multiple times for Chinese National Banquet hosting foreign country leaders.
Shifu Wu(Jianli Wu): Golden Cook of China. 3rd Generation successor of Caigoupu smoked meat. Developed 'Wu type smoked sauce'.
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#老饭骨 #国宴大师 #大师的菜#文思豆腐#Tofu
#豆腐#TofuSoup#豆腐做法#吃货#家常菜#StateDinner
#做菜#美食#美食圈#原创美食#抖音美食#laofangu
#抖音老饭骨#主厨#大厨#国宴主厨#上海菜#海派菜
#学做菜#菜谱#美食教程#recipe#cooking#味道
这个故事告诉我们，学霸都是和学霸做朋友的
隋坡-北京皇冠假日酒店厨师长
“非常家常的一个汤” 嗯 这刀功很家常😂
豆腐渣很好吃，谢谢师傅
这美食节目可以成为非物质文化遗产了 大爷说的真好 越清淡越要手艺
要不还是讲讲豆腐脑的卤子怎么打吧。。。
我一个厨师还在这看呢，学无止境啊，有时会有意外收获😇
我做了一下 我妈说你整半天弄碗豆浆给我喝哦
隋师傅凭这个菜一战定江湖
这集我觉得目的不是教大家做菜，而是让观众对中华传统美食文化，对厨师这个行业，包括对这个节目的几个大师都有些敬畏之心。
我照著影片教的切，真的很容易。現在正喝著豆漿啊
傳說中文思豆腐的絲能穿過針眼，看了這大師的手藝，我真信了。
国宴大师教家常菜？来看一下！
留學在外的我發現了這個頻道
今晚試作了，還算成功，比較重點是刀上一定要保持水份，不然第一次切成片時會跟著黏上幾片，覘板轉180度後刀子及豆腐都要保水，不然容易黏起來，然後可順著方向推一下，沾水的地方要在持刀那一側順手，輔助手在刀去沾水時別動，回來繼續切，剩下只靜下心，得得得的搞定，另外我家只有小木耳，千萬要買大的切，小木耳花的時間比豆腐長，還差點切到手！
刀功不好的同學
“大家也可以去买专门切豆腐的工具”
徒弟都这么厉害，想想大爷年轻时候的技术！不愧是恢复开国第一宴的大厨
「要學會生活、體驗生活」
這家庭版？這得看這一家子都是什麼人吖？😂😂😂