@jackl6390 Meat Tenderizers are chemicals, just like baking soda, I would prefer to use natural ingredients. I was told once that papaya skin helps soften the meat and make it very tender; I tried twice but either I marinated the meat with too much papaya skin for too long, it completely destroyed the meat or too little marinated time with toi little papaya skin and it didn't quite work. All I've learnt is perhaps I should buy a better piece of meat which is tender and juicy to begin with, and also more expensive. I really want to know if there's other options with natural ingredients, rather than meat tenderizer or baking soda.
![[家常便飯] 糖醋排骨 Sweet And Sour Pork Spare Ribs](/img/n.gif)
I drooled from start to finish. Being able to air fry the ribs is an excellent idea. Thank you for this masterpiece. 👍
😊Thank you for watching😊
O yummnn! Looks fantastic. I'll try this dish this week. Looks legit and traditional.
😊Thank you for watching😊
O this was so yummy! I made it !
🎉🎉正,正,正！🎉🎉
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我試過要埋咗獻, 最尾先等落 炸好排 去炒兩兜兩兜就得, 如果唔係好快淋
😊謝謝支持及收看😊對，我平時都係咁做。但拍片我驚觀眾唔知要幾杰身，所以先用現有方式😊
@@MaFanGor thx
正👍
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😋😋😋 delicious
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Love it...
😊Thank you for watching😊
Which induction plate and wok do you use?
😊Thank you for watching😊 The induction board is bought from Taobao, and the wok is just an ordinary thing😊
請問如果屋企無氣炸鍋，又唔想炸（怕熱氣），可以點樣做？
😊謝謝支持及收看😊排骨要炸過先好食😋
麻煩哥請教 當蒸雞後在骨地方會有血凝固，隻雞是海邊或雞髀都是這樣的情況，開邊雞已清洗乾淨後還用紙索乾
😊謝謝支持及收看😊多多少少都會呀
我小時候是在牛頭角下邨九座的，你是否😂
😊謝謝支持及收看😊我牛下三座😊 九座係咪球場嗰邊?
@@MaFanGor 9座面對球場👍🏼你是讀柏德學校嗎？
不是呀，我小學已搬走。幼稚園讀天式
9座正呀，下面有公仔書😂
山楂餅？中藥舖俾病人送苦藥嗰啲？我唔係太喜歡佢嘅味道，可以用其他懷舊食材取代嗎？例如酸梅之類？梳打粉醃肉外面餐廳酒樓常用，但製成品往往沒有了肉味，多了隱約一絲怪味（就算不帶苦澀味，怪怪的味道仍存在，有不用梳打粉而令肉軟化的方法嗎？
Food tenderizer. Papaya-basted tenderizer (papain) is the best. Should be available at a supermarket
字幕中也有寫用生粉取代
@@pollenayeung5815 你有煮過飯嗎？生粉醃肉能軟化肉的功效很有限，未可以完全取代梳打粉，一般只會令肉滑一些。
@@frozenflame9903 我只是說字幕有提及不用梳打粉可用生粉。
@jackl6390 Meat Tenderizers are chemicals, just like baking soda, I would prefer to use natural ingredients. I was told once that papaya skin helps soften the meat and make it very tender; I tried twice but either I marinated the meat with too much papaya skin for too long, it completely destroyed the meat or too little marinated time with toi little papaya skin and it didn't quite work. All I've learnt is perhaps I should buy a better piece of meat which is tender and juicy to begin with, and also more expensive. I really want to know if there's other options with natural ingredients, rather than meat tenderizer or baking soda.
第一次就要190摄氏度，太高了吧。你之前有D影片都系话约160
she shi d w
😊謝謝支持及收看😊油溫到190度後就收細火放排骨，咁就唔會甩粉😊
1😂
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