Thank u for showing the tips.to remove the fatty oil. May i know how long can you keep the broth and is it to store packed broth in the freezer ? Thanks.
Some people wrote comments without finished watching the whole video, the money spent is not for one meal or one pot of soup. Making big pots of stock / soup once awhile for storing in batches save time and money.
I try to understand the difference between these two soups.. 1. pork bone + lean pork => cook for 14-15 hours = stock? 2. pork tail bone + lean pork => cook for 8 hours = soup base for common soup? Is my understanding correct? 🤔 Thanks!! 💕
謝謝大愛分享和示範🤝🤝👍👍💪💪🙏🙏
睇完我決定煮飯繼續用史雲生
屋企有個廚神,真的很幸福!👍👍👍
健康上湯, 正!😋
真係好正又健康👍🏻多謝亞蘇分享🙏🏼🙏🏼👍🏻👍🏻❤💕
Very smart method
呢啲咪叫真材實料囉,好食嘅嘢大多數真係要用時間同足夠嘅材料去做㗎,而家好多人都係用味精、雞粉、鬆肉粉,煮嘢食真係唔急得㗎!So Good💪🏻💪🏻👍🏻👍🏻
蘇,豬油係好嘢嚟!好油對健康好,糖同碳水化合物先害人不淺!
真心勁,厲害,高質,超班
亞 So 從來沒想過煲湯要 16 小時,有時間學下先得,去油法真係要學🤗
Look nice and clear, good job👍
用料十足,好認真👍
謝謝你這個教學方式,我可以教媽咪整,佢話而家煲湯材料都成二三佰,因豬肉貴,老人家亦愛用新鮮豬肉煲老火湯。
多謝阿蘇分享。
琴日照住阿蘇咁煲,今日試飲,真系好飲😍😍😍😍
正,老人家都食得👍
阿蘇你好!想問大煲可以裝幾多升水?是什麼牌子呢?我很想買個高身容量大一點的湯煲,謝謝賜教!
Thank u for showing the tips.to remove the fatty oil. May i know how long can you keep the broth and is it to store packed broth in the freezer ? Thanks.
2-3 weeks
用壓力煲嚟煲, 得嗎?
🙏
我好欣賞
咁細個煲,煲十四,五個鐘仲有水?
睇十幾廿年亞so,呢集都算最癲
👻
謝謝!
想學這個,等了很久😁
Liquid gold🔥Any preference on were you buy this pork or are this pork from grass fed. Thank you for sharing a brilliant tip!!
Woowwwwwww knowledge knowledge. Must learn, indeeeeeed! 💕🙏🏼
正是想學👍🙏
Thx for sharing, 家中兩老覺得雞多激素,唔肯飲雞湯😹
跟足呀蘇煲呢個豬骨湯煲魚湯堅係係得輸,我貪心落埋花膠,金華火腿,真係好正👍🏻👍🏻👍🏻
要食好野係要花心思時間,希望呀蘇分享多啲🙏🏻🙏🏻🙏🏻🙏🏻
Btw, 落准山杞子,係咪用個湯底滾兩滾就得,同埋是否用乾准山呢,謝謝🙏🏻
睇左幾次,一直有幾樣野唔係好明,好多地方都話要用冷水汆湯會清d,點解你會用熱水出?另外用幾多肉對幾多水,可以煲到16個小時??
又学到野!!多谢!!
我老豆買咗d有蓋膠杯用嚟裝上湯
用完洗完又可以再用
不如阿蘇你試下
好正
點解唔用壓力煲呢 好好心機做美食👍
可以,不過我一向都唔鍾意用
叻叻阿蘇
亞蘇,你個單頭壚,是咩 牌子,因為我是老人家,喜歡 擰掣可以告訴我嗎?謝謝!
Town gas
第二次再煲會唔會容易有嘌呤㗎
啲湯真係用心機煲, 好正呀👍👍
其實用廚房紙會比較環保 , 而且當湯熱的時候唔多唔少保鮮紙的plastic 也會melt into the soup! 長期會對身體有害!
你咪試吓囉
🤔 Hum... I will try making this with my Instant Pot!
清而有內涵👍👍👍
阿蘇廚神請問凍水落肉出水同熱水落肉出水既分別
我一向都同熱水,因為我只想去一些味或收咗緊外皮或去食物內一些污糟嘢,所以用熱快快處理,立即用凍水停止繼續煮熟食物,尤其蔬菜類 。用凍水落食物,食物在水中時間太長了😅
正!!
你好 亞蘇 請問你係唔係因為用最細火煲 所以咁長時間湯唔會蒸發太多?🙏🏻
細火
As you say a lot of work but definitely worth it
正!我明白了
Some people wrote comments without finished watching the whole video, the money spent is not for one meal or one pot of soup. Making big pots of stock / soup once awhile for storing in batches save time and money.
U r my sweetheart 😘🙏
亚So, D汤好得。👍
食好嘢真係 心機/功夫/時間/金錢(上湯要千幾銀😂)缺一不可
2:21阿蘇請問你用個水煲加入去嘅係"熟水"嗎?
凍水,只不過個夠大,所以用水煲加水入去
I try to understand the difference between these two soups..
1. pork bone + lean pork => cook for 14-15 hours = stock?
2. pork tail bone + lean pork => cook for 8 hours = soup base for common soup?
Is my understanding correct? 🤔 Thanks!! 💕
Correct
骨和肉出水,不是凍水出水,好過熱水喎。
骨湯太耐,会出飄靈沒咁好呢?
呀So金小姐早晨!要健康好味真係少d功夫都唔得!
你好,多謝分享,蔡老闆名 蔡昊(音浩)字冇錯,讀錯。 唔好意思。
下次我请朋友饮汤 我一定会讲 阿蘇传授嘅 面子都大啲 哈哈哈 冇阿蘇冇我
阿蘇有6個爐頭咁多,好好用呀!
你個雪櫃好大,淨係冰格都有兩大個!!
亞蘇好嘢! Ben爺支持你!
阿蘇,自家上湯,,So Good!!!ha....ha...
請問豬肉青英文是?被字幕擋住了
蘇小姐你用的油什么牌子,哪裡買?
湯靚好飲咪得咯,理得你凍水煮熱水煮。Thanks for sharing!😃
嘻嘻哈哈哈阿蘇,你煲嘢湯都千幾蚊,負擔唔到喎!😂
識煮嘢食,都知要凍水落肉去出水啦,阿SO。
我麻麻哋識煮咋🤣
证明无教真才实学 教晓徒弟无师傅
@@ThisisSogood haha
建議你食素
要煲這么長的時間變成千滾湯,喝了健康嗎?
你食水要煲幾次?
呢個濃煲咁來時間嘅,你煲8個鐘,我一般煲4個鐘.豬骨雞湯,我會落一塊金華火腿煲呢個濃湯嘅,更加出味D.先至帶出豬骨雞湯嘅鮮味.
先用保鮮紙包在湯碗上,然后在碗邊保鮮紙處開一個小洞將湯倒出也可以
No way
點解煲十几個鐘都唔會乾水嘅?🤔
細火
👍👍🙏🙏
阿So,好想做你朋友啊。哈哈哈
呢個方法煲湯都大煲D,因為冇哂D骨同肉👍🏻
稔緊你嘅論點🤔
教煮蘇 This is So good sorry sorry, 我語焉不詳,我意思係如果我連骨連肉和其他湯料一齊煲,湯量一定少於你用呢個方法
多謝教學🙏🏼🙏🏼
想請教下:你煲上湯的煲,份量大約幾多公升呢?
大約可以儲存多久?
謝謝🙏🏼🙏🏼
唔知個煲喎
可以keep在freezer兩三星期
豬肉青係唔係豬頸肉?
阿蘇係飛水點解唔用凍水加料酒及疆呢?
加酒加疆保存唔耐同埋唔要有味道
Hi! In Australia the pork got a weird smell. Is there any method to remove it?
Frozen meat got that strange smell .
Soak the meat in water n squeeze out the blood... repeat a few times, then blanch with ginger n spring onion
压力锅了解下吧
煲了这么久,水分不会蒸发吗?为什么最后还会有这么多汤?
好慢火
😋😋
Can I use pressure cooker? Will it tastes different?
I'm sorry ... I do understand what you said but I'm lousy at writing.
Certainly . Howard uses pressure cookers too
@@ThisisSogood thanks. But how many hours should I boil if I use pressure cooker? I want the same effect as yours. I'm a soup craze.
煲好嘅上湯可以放幾耐呀👍👍
放freezer都可以兩三星期
甘撚晒時間既湯,你想放到幾時?當紅酒放?on9
你用翻史雲生啦
煤氣費好貴阿So!
首先肉類非水一定係凍水落肉,由內至外將血水滲出,,基本功
自從microwave 出現,就冇嘢係一定了。
當疫情時有很多打工仔已冇收入,我仲有乜心情去㷛个一千蚊湯飲? 五饼二魚咩俾一萬人享用? 所謂的健康觸動很多人的痛苦情緒
阿蘇啲湯渣你點處理呀?每次煲咁多。
唔要了
煲了16小時,乜味都出來了,渣滓還有味嗎?
@@ThisisSogood 我用來做豬肉鬆,同出面無分別,可以試下,又不浪費。
一般家庭去邊揾到吉冰箱呢???醒吓喇
蘇👸好心機教煲上湯🥣唔洗出去賣✌
我每次炆完牛腩都係雪凍去肥皂(留番黎炒菜).XD
“出水”好多人都話用溫水落,但係又好多人用滾水,其實有無分別?
法國煮食出水是冷水落,一同加熱,滾了,熄火,瀝水。
👍
👍👍🙏🙏😂😂
😎😳
塑化劑有害
雞上湯係咪都係咁整?
我從不飲雞湯的
阿苏,发抖音,真系好多人关注的啊!
唔識呀!慢慢學好utube先
教煮蘇 This is So good 抖音是一个短视频的分享平台。比较长的话有点难度,我想问问您,您视频经过专业人士剪切过的话,那您就能发抖音了。我看看能不能私下发信息给您先。因为这里有些回复太长不好搞。或者我上微博那里可以私聊给您的。我试试,您记得睇新浪微博。我现在就去发给您
教煮蘇 This is So good 我去您新浪微博私信您后,记得看。我再来这里告诉您
煲咁多個鐘,唔會煲乾水咩?
細火
教的方法很有問題,很多師傳教出水,是凍水落,煲湯才是滾水落,你卻剛剛相反,需不需要煲咁耐?
Siu Lan Cheung 呢個呀蘇睇佢煮野當搞笑好la,無料到,仲要比人昆,成千蚊骨頭瘦肉
蘇,其實呢個方法,己好多年
當然
湯落膠袋再雪之後再滾😅翻滾應該唔係咁好
好似你咁煲法平常家庭都破產啦,貼地小小得唔得呀
我的生活有貼地的,亦有超高消費的,看你合自己budget的罷。
我都喜歡八吓英女王的生活㗎
佢有系貼地過咩,最識屌就系佢
可以試吓用急凍肉嚟煲
上進爭氣啲啦,淨係識憎人富貴自己都唔會變有錢。
個湯都未加海味尼樣果樣,算比面你弱小心靈啦。哈哈哈。
@@DIO.Passenger 你都痴孖根
大慨煲到幾多湯?
睇到片尾便知
想問下兩個湯煲係你定係金小姐😄
唔明你問乜?
肉類煲得耐飲咗係傷身呀、
長期病患,忌飲老火湯,病係食出來的。
其實平日飲剩啲湯放雪櫃層油自然結起浮面易抺去,駛乜放煲滾湯入冰格咁大陣杖?
我發覺蔡一傑嗰邊仲多貼地心得。利申:唔係佢粉絲,只係鐘意睇佢煮餸
教你買雪藏蝦?雪藏雞翼?😅非常貼地
@@ThisisSogood 傑少有煮新鮮肉同海鮮,亦有教煮雪藏野嘅心得,你可能貴人事忙冇睇晒佢啲片至咁樣話佢,總之虛心學習就冇得輸啦! 加油阿蘇😉