[香港特色焗飯] 白汁海鮮焗飯 Baked Seafood Rice with Bechamel Sauce

細個去窩打老道嘅紅寶石餐廳食飯，
最鍾意除咗係食焗豬扒飯外，
就係食佢嘅白汁石斑焗飯。
除咗因為食斑塊唔駛LUR骨之外，
就係可以加喼汁😆
細個屋企冇乜調味料可用，
唯獨是出街食飯有茄汁又有喼汁🤣🤣🤣
好簡單就會感恩，要再學返啦😌
白汁海鮮焗飯 Baked Seafood Rice with Bechamel Sauce
Ingredients:
Scallop 帶子 250g
Tiger prawns 虎蝦 150g
White button mushroom 白蘑菇 150g
Cooked white rice 白飯 600g
Eggs 雞蛋 2pcs
Garlic powder 蒜粉 0.5tsp
Onion powder 洋蔥粉 0.5tsp
Salt 鹽 0.5tsp
Mozzarella Cheese 水牛芝士 60g
Bechamel Sauce 白汁
Unsalted butter 無鹽牛油 40g
AP flour 中筋麵粉 40g
Whole Milk 全脂牛奶 200ml
Chicken stock 雞湯 150ml
Water 水 120-150ml
Salt 鹽 1tsp
post-video production: www.briangoh.net
#白汁海鮮焗飯 #泰山自煮 #tarzancooks
#白汁 #帶子 #虎蝦 #炒飯 #芝士 #茶餐廳 #碟頭飯
#bechamelsauce #whitesauce #scallop #tigerprawns #friedrice #mozzarella #hongkongstyle #lunch #dinner

[@tonygoshive785]

Haha. I can’t stop watching your old videos. It’s so freaking good 👍

[@tarzancooks]

Glad you like them!😆🙇🏻‍♂️🙏🏻

[@Pipi71506]

賣飛佛😋😋😋仲有白汁雞皇焗飯同鮮茄焗豬扒飯都好食😋😋😋期待泰山你煮😉我成日去茶記都係叫白汁雞皇焗飯或者白汁海鮮焗飯🤣

[@yukjochea4880]

Wow, another one pot meal. Look delicious and perfect for tonight dinner. Thanks Tarzan. 😋😍👍❤

[@wendylam3768]

👍👍嘩，咁快搞掂，剩係睇個食相已100分，真係好靚!!!❤❤

[@wendylam3768]

That's one of my FAVORITE too!!! 😋😋😋 Thank you Tarzan!!! 😍

[@tonymak6532]

正, 容易整!👍

[@tanyakotwall1607]

Love your energy. Went to the the sister school and my bro went to yours. I discovered your channel while working else elsewhere, good on you.

[@tarzancooks]

Thx🙇🏻‍♂️🙏🏻 Go Diocesans!💪🏻😆

[@wendylam3768]

😂😂你又係以前去窩打老道紅實石餐廳？我以前又好鐘意去架，我以前住果道附近!😊😊
除咗焗飯，佢哋啲麵包都唔錯啊！

[@maxlikm]

Very good cooking skills. Thanks.

[@vanessayeung8540]

Very 👍🏻 nice 🥳容易買

[@souyee5579]

good show

[@claudialing9779]

C’est délicieux 😋

[@fredrikrugby]

”lets 焗”那里笑死

[@candylau5431]

超正👍👍

[@bellelam9865]

咁啱我今晚準備焗白汁海鮮長通粉！一於試下你嘅方法👍🏻

[@choufung2788]

😊

[@buzzlighter_tom3265]

想問下啲菇點解可以判斷洗唔洗去菇蒂？🙇🏻‍♂️

[@tapestryofwisdom]

正呀喂🤩以almond milk代替牛奶可以嗎? 謝謝

[@tarzancooks]

都得嘅

[@joannas9198]

請問蘑菇、帶子、蝦不需要先爆一爆，再放入白汁嗎？可否加洋䓤呢？

[@tarzancooks]

你可以，但我喜歡用個汁煮熟佢，滑身啲，較配合呢個飯

[@joannas9198]

謝謝回覆

[@fatcatfatcat8433]

❤❤

[@ansonwong5001]

5:44 想問一下，點解即刻炒會黐嘅？

[@albertcheecf]

Chef 呢個我－定會試煑😋請教你，這個麫撈可否多做一些，放雪櫃？❤😊linda

[@tarzancooks]

可以呀

[@carmenwong9979]

🤤🤤👍🏻睇到都流口水,但係泰山你冇教到無焗爐可以點整😥😂

[@barry5070]

1.唔焗
2.用火槍燒熔啲cheese
3.燒紅隻鐵匙羹/鐵湯殼(因住畀羹柄燒到手，戴手套安全啲)，再辣上頂頭啲cheese(要畀啲耐性)
-------
但點都係冇咁好味

[@carmenwong9979]

@@barry5070 🙏🤤👍🏻🤗

[@veraip263]

應該好好食😊

[@christinelee2979]

請問如果我唔食得太重奶味，可唔可以落少啲奶，多啲雞湯呀？
另外，我好鍾意睇妳煮野食嫁🤤🤤

[@tarzancooks]

可以，你其實煮完個麵撈，可以齋落雞湯，但個汁就會偏黃色

[@wendywong1035]

你應該仲未返到香港架😂我哋仲等緊睇你係日本拍嘅raw 片喎❤

[@tarzancooks]

返咗啦😆🙏🏻

[@wendywong1035]

@@tarzancooks 😂😂

[@amigoleung6034]

支持

[@amychan8601]

😋😋

[@laulau2184]

你減肥嗎

[@erw268]

正如煮開嘢啲人調味落幾多鹽糖隨手唔使用量度，叻嘅師父煮白汁，炒咗個麵𤏪會先熄火再落牛奶推勻佢，再開火煮番滾就可以，就係咁簡單，唔使乜嘢又冷又熱，咩嘢極致溫度

[@tarzancooks]

你第一句都話”煮開嘢嘅人”，而睇片嘅朋友，未必個個”煮開嘢”，所以講返啲基本功，再練習，到時咪叫”煮開嘢”咯，然後就可以去留言話人”唔識嘢”嘞🤣🤣🤣🎉

[@laulau2184]

發你知唔知你講緊雞打咩我昨日二串靚仔60蚊一盒雞蛋。

[@edwardcheung1626]

做個白汁炒完個麵撈,一下就將所有奶加落去就知你冇料到啦,低級錯誤。用啲大隻嘅帶子一開四,你唔係嘥嘢囉。煮完個白汁再放生蘑菇落去煮,啲磨菇生㗎,點煮得熟㗎。個白汁煮到燶啲磨菇都未軟身呀。呢個情況你要做個麵撈，應該係先用牛油\油，炒咗蘑菇先，再放麵粉，跟住先再加奶做個蘑菇白汁。煮嘢唔係用個口㗎，講多錯多。你適合做演員多啲。我有嗰句講嗰句，你唔鍾意就鬧喇。

[@tarzancooks]

你個方法都得，我唔會鬧🤷🏻‍♂️但蘑菇可以生食㗎噃，你知㗎呵

[@TT-di8pe]

❤❤❤