hi there: don't mind to share the whole recipe with yours fan's, I mean post the recipe. thank you so much for that, appreciate alot. I am living in Ontario, we are the same country, only different is provinces. 姜麗文 thank you.
I don't know why they do this half heartedly? You either give your veiwers the link to the complete steps or don't make a video only to leave your audience with more questions than answers. Just pure laziness and oversight. TVB 綜藝 do the complete job or don't bother. Comprendi? Below are the translation - the gist of what taught in the video. Hope this helps. Note - I think you don't need the anglica root or must use the Monk Fruit pit as I don't think these are easy to get hold of assuming you are not anywhere near H.K or Taiwan or God forbid living in that particular shitty country I prefer not to mention. But I digress. -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Start of translation 香茅 Lemongrass, 芫荽莖 coriander stems, 南薑 galangal, 羅漢果核 (Siraitia grosvenorii a.k.a monk fruit pit). Other commonly used brine spice/ingriedients include: star anise 八角, bay leaves 香葉 , cinnamon 肉桂 , angelica slices 當歸片, licorice 小茴, sand (ground) ginger 沙薑, dried orange peel 果皮, cumin 小茴. 1. To start, put all the dry spice ingriedients from above into a wok except the lemongrass 香茅 and coriander stems 芫荽莖 as these will be put into the brine liquid mixture directly later on. 2. With no oil added, on a medium heated wok gently toast the dry spice ingredients together by tossing them in the wok until the aromatics from the spices are released then turn off the heat. 3. Leave the spices in the wok while utilizing the heat retained to continue the gentle toasting process. 4. Now use a soup sock and put in all the brine ingredients from the wok and tie the sock securely. 5. Dump the sock into the brine liquid mixture together with the lemongrass 香茅 and coriander stems 芫荽莖. Note: The proportion of the ingredients in the brine is critical. Make sure to use 2 regular sized bottles of soy sauce (the video did not say if it is dark or light soy sauce but I am confident they use light soy sauce as dark soy is only for coloring) which you nornally find in stores, 2500 ml of water, 80g of salt, 480g of rock sugar, an appropriate amount of rose wine, if not available can substitue with an appropriate amount of Shaoxing wine.
多謝三姐講解詳細清楚，之前對鹵水很多疑問都解開了。兩位煮得好開心，互動交流很好，小姜對前輩很尊重👍💪
大姜小姜好合拍，姜麗文笑容滿面，幾順眼，新組合睇得開心!👍
TVB真係好多廚神，又肥媽，又鼎爺，又三姐，又黃淑儀，又保哥，又張綿祥，又陳煒黎諾懿咁！個個都有唔同特色！睇三姐個節目學到好多餐飲業行內術語，原來煮羮湯，用薯粉好過用生粉，學到「反生」一詞！反生真係煮羹成日遇到，下次真係可以用木薯粉整
三姐有間飯店在 將軍澳坑口明德村對面啲村屋到，多年前去食過好食，見過佢真人， 而家 飯店 有冇做唔知道
喜歡第三姐煮餸👍👍🤗🤗
大薑和小薑好像奶奶教新抱，非常合作得好，每次看都好愉快的一晚，如果可以長啲時間就好了，也學習好多烹飪的煮法和食譜，謝謝你呀❤😊😊
Great 👍
Looking forward...She is a good chef 🤩👏
姜麗文我之前做滷水的方法都是和你一樣直接方入滷水汁內煑。味道都不錯， 哈哈！
應從開放態度去接受他們新配搭， ok呀
🙏🙏🙏 terimakasih resep nya majikan aku suka dengan resep ini salam dari indonesia
好正👍👍👍👍👍👍👍👍👍👍
hi there: don't mind to share the whole recipe with yours fan's, I mean post the recipe. thank you so much for that, appreciate alot. I am living in Ontario, we are the same country, only different is provinces. 姜麗文 thank you.
I like no.3 she is much better professional easier to follow
三姐好嘢👏小姜太造作
這是個人感覺，況且人是要多接受批評反省才有進步
作狀是天生的，姜麗文絕對是作狀人辦
明明小姜就做得好好。 可唔可以俾啲耐性睇多幾集， 後面佢已經好淡定。 點解唔俾啲機會新人。 三姐拍小姜非常之好。
D酒倒入鹵水去煮？D酒味不散？
小姜 comment’s are not very valid. Too OTT think more convincing if she down play a bit.
好睇, 大姜和小姜都幾合拍, 但小姜應留意部份觀眾回應, 佢有時表達方式over (誇張)咗
三姐煮餸好大家都知，但今次嗰女主持有點作狀，自然點更好D！
姜麗文太做作了。如果自然一點的話非常好
每種香粉用量？兩種酒用量多少？完全無講
那個姜麗文咁作裝，唔該TVB 快D換人啦！真係唔想睇佢喎！
三姐教煑餸好叻好細心，但小姜表演太作狀而且小姜講太多英文來形容
佢不嬲都假，扮可愛超作狀，成日show自己好有料但係超唔自然囉！
姜麗文成日都咁好笑容，完全睇唔出佢以前有過情緒病
好返，遇到另一半，有人愛錫❤
當然啦！佢成日作假新聞，冇句真，只想博出位博同情，你留意吓佢最喜歡靠痴紅人博出位，靠老豆做劇，靠緋聞溝仔，歷年識仔無數，姣名遠播，信佢都傻有情緒病，扮晒嘢！
@@winnietang2226 你又知
@@winnietang2226 有睇佢以前啲新聞，佢累到佢阿哥比無線解僱，之後佢老豆好唔開心咁離開前公司，之後佢哋去咗港視，不時鬧爆前公司，係嗰邊浮浮沉沉左幾年，兜兜轉轉返嚟無線，夾到天時地利人和，靠抑鬱同感情事上位，咁樣立刻多咗人認識佢，講真TVB有好多人靚過佢，做戲都好過佢，點解佢咁快可以攞獎，你話靠一啲關係都冇，我唔信囉
應該叫Aska同三姐 一齊做 唔鐘意小姜不自然好似做緊戲 太多面部表情
絕對讚同，姜麗文成日扮可愛扮到極討厭，所以冇睇三姐節目要熄機
三姐就是三姐，無端端又叫她做大姜，毫無親切感
曹永廉，江美儀，陳煒配三姐做自然好多好睇又沒有講英文形容
江美儀太嘈。 態度又差
姜小姐唔該收斂吓，成隻顛雞咁浮誇到不得了，好作狀好難頂，邊個咁失敗揾佢做主持，睇小小已經頂唔順轉台
😅😅
Is there anyone who can translate me in english please, thank you🙏
I don't know why they do this half heartedly?
You either give your veiwers the link to the complete steps or don't make a video only to leave your audience with more questions than answers. Just pure laziness and oversight.
TVB 綜藝 do the complete job or don't bother. Comprendi?
Below are the translation - the gist of what taught in the video. Hope this helps.
Note - I think you don't need the anglica root or must use the Monk Fruit pit as I don't think these are easy to get hold of assuming you are not anywhere near H.K or Taiwan or God forbid living in that particular shitty country I prefer not to mention. But I digress.
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Start of translation
香茅 Lemongrass, 芫荽莖 coriander stems, 南薑 galangal, 羅漢果核 (Siraitia grosvenorii a.k.a monk fruit pit). Other commonly used brine
spice/ingriedients include: star anise 八角, bay leaves 香葉 , cinnamon 肉桂 , angelica slices 當歸片, licorice 小茴, sand (ground) ginger 沙薑, dried orange peel 果皮, cumin 小茴.
1. To start, put all the dry spice ingriedients from above into a wok except the lemongrass 香茅 and coriander stems 芫荽莖 as these will be put into the brine liquid mixture directly later on.
2. With no oil added, on a medium heated wok gently toast the dry spice ingredients together by tossing them in the wok until the aromatics from the spices are released then turn off the heat.
3. Leave the spices in the wok while utilizing the heat retained to continue the gentle toasting process.
4. Now use a soup sock and put in all the brine ingredients from the wok and tie the sock securely.
5. Dump the sock into the brine liquid mixture together with the lemongrass 香茅 and coriander stems 芫荽莖.
Note:
The proportion of the ingredients in the brine is critical. Make sure to use 2 regular sized bottles of soy sauce (the video did not say if it is dark or light soy sauce but I am confident they use light soy sauce as dark soy is only for coloring) which you nornally find in
stores, 2500 ml of water, 80g of salt, 480g of rock sugar, an appropriate amount of rose wine, if not available can substitue with an
appropriate amount of Shaoxing wine.
請姜麗文不要做太多動作，太作狀。
佢成日都咁做作，你第一日睇佢咩！所以佢做什麼劇都唔會睇，佢成個人都好假
姜麗文真係有D over 左，適合拍廣告，但唔適合甘樣做家庭節目
三姐 d 餸好鬼難學喎，肥媽Easy好多