蓮藕炆腩肉 Braised Pork Belly with Lotus Root **字幕 CC Eng. Sub**

[@luia3911]

Love watching this cooking channel in Cantonese 👍🙂 keep up with your great cooking videos 🙂👍

[@eddieyeoh4098]

Love your recipes! Great Cantonese dishes and dialect channel!! Very clear narratives!! 👍🏻👍🏻

[@一弓-w4h]

呢個時候蓮藕平靚正👍

[@aldawoo7015]

I made this dish twice over the last month. It was delicious. Thank you for posting the recipe.

[@evalee721]

真的好意做❤👍

[@世論-d7h]

多謝老師分享🙏🏻
見到都流口水呀⋯⋯

[@oe_cook]

新年快樂, 身體健康🎉😊❤️

[@Long-yt]

每一個廣東阿媽嘅湯入面係絕對唔會有蒽嘅，例如魚湯，蓮藕瘦肉湯，蘋果湯

[@mencheung307]

就算在香港已經漂洗過的蓮藕比較多，帶有泥的蓮藕反而少，並且比較貴。

[@shunkuendebbypoon5331]

貴都要買有泥的，食得放心，蓮藕不知用什麼漂過，不過泥有細菌，肥丁老師教用滾水灼一灼😢

[@brennationgco526]

Nice and looks yummy thanks ma'am 🎉❤

[@vickyho3988]

像老媽的菜譜，讚！👍

[@mayleung6872]

好廚藝

[@georgecheung7406]

流口水了😋

[@mayyincheng7709]

煲佐湯的蓮藕可否淨用南乳齋炆呢？不想浪费😅

[@rakasiwipungki1027]

thank you🤗👍

[@davidching9416]

Romantic music at night

[@laiyungtse7248]

蓮藕太白凈，會否經漂白過？

[@oe_cook]

我這裡能買到蓮藕已經是萬幸， 沒有選擇， 全部都是膠袋真空包裝，如果您能買到有泥的蓮藕回家自行清洗是最好的。新年快樂, 身體健康🎉😊❤️

[@josephng4289]

請問唔用南乳，改用蝦醬，同蓮藕夾唔夾？

[@oe_cook]

蝦醬炆蓮藕未試😅

[@samsonleung790]

你的年藕買了幾多錢？

[@oe_cook]

買了3.5英鎊,大約35港元左右.

[@stanleyho7814]

改用牛腩可以嗎？

[@oe_cook]

豬肉跟蓮藕比較匹配, 用牛腩也可以, 但注意牛腩炆好後要焗半小時才夠腍.

[@stanleyho7814]

@@oe_cook thank you

[@slpun1712]

我炆蓮藕為什麼會变黑呢

[@oe_cook]

變黑應該是氧化, 下次試下切開後加一茶鹽用水浸過蓮藕, 或者即切即落湯鍋, 不讓它暴露在空氣中.

[@naturelilacgold9016]

可以用腐乳加菇菌類??

[@oe_cook]

新鮮菇菌不太夾。

[@waishinghon8325]

切蓮藕時不須用刀背拍？

[@tritri6989]

👍👍👍👍

[@richrichie7911]

How long was it in the pan?

[@sriutami2730]

👍👍❤️❤️👍👍

[@judyfpy3281]

🥰👍

[@songthys195]

7g6

[@tieuhoatang7852]

沒有南腐，是否可以用腐乳？

[@oe_cook]

味道不一樣.