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謝謝 dee哥 回應
Thanks dee 哥。跟足做法,用焗爐整。 極好味!
应该不是螺丝粉,是Roti粉(面包粉),大厨估计是马来西亚人(或新加坡人),这是那边的人的惯性说法。
多謝你,真係學到野
多謝大家支持🥳
可能大家唔太清楚Paul Lim係邊個 但其實佢係飛鏢界尼講真係好出名 參加過好多大賽但超親民 人又好nice 估唔到可以請到佢上尼拍攝
At 0:46. French in this context is a style trimming not a cut of meat nor to be referred to the country of France. It's a frenched lamb rack. "Cut" is like a piece of beef striploin steak that known as New York Steak.
Good job.
Paul lim 😍
👌
我覺得鍾意羊味既話唔會去油,d羊味係哂舊油到,之前試過2,3次cut哂d油,舊羊即刻冇哂羊味🤣
Dee哥呢集正喎
2號先整完你所講嘅羊架
Nice
Awesome
👍👍👍
Dee哥-香港及九龍有你公司-旦系新界沒有?
真係medium, 可以上網睇對照圖
如果用焗爐,溫度同時間?
點都煎一煎上色先
No English for Paul , very funny accent
你個氣炸鍋係咩牌子架?
係 我都想知
羊 好大陣味 not my cut of tea
咁你可以買威爾斯羊試下, 鐘意食羊既人會同你講, 佢無味, 但肉質真係OK嫩滑, 點煮都得, over cook都唔會柴
No English for Paul , funny accent
你洒乜嘢英文啫、惊死人唔知你识讲咁😂
慣咗姐~ 其實我英文真係唔好。 柒先係我!
謝謝
謝謝 dee哥 回應
Thanks dee 哥。跟足做法,用焗爐整。 極好味!
应该不是螺丝粉,是Roti粉(面包粉),大厨估计是马来西亚人(或新加坡人),这是那边的人的惯性说法。
多謝你,真係學到野
多謝大家支持🥳
可能大家唔太清楚Paul Lim係邊個 但其實佢係飛鏢界尼講真係好出名 參加過好多大賽但超親民 人又好nice 估唔到可以請到佢上尼拍攝
At 0:46. French in this context is a style trimming not a cut of meat nor to be referred to the country of France. It's a frenched lamb rack. "Cut" is like a piece of beef striploin steak that known as New York Steak.
Good job.
Paul lim 😍
👌
我覺得鍾意羊味既話唔會去油,d羊味係哂舊油到,之前試過2,3次cut哂d油,舊羊即刻冇哂羊味🤣
Dee哥呢集正喎
2號先整完你所講嘅羊架
Nice
Awesome
👍👍👍
Dee哥-香港及九龍有你公司-旦系新界沒有?
真係medium, 可以上網睇對照圖
如果用焗爐,溫度同時間?
點都煎一煎上色先
No English for Paul , very funny accent
你個氣炸鍋係咩牌子架?
係 我都想知
羊 好大陣味 not my cut of tea
咁你可以買威爾斯羊試下, 鐘意食羊既人會同你講, 佢無味, 但肉質真係OK嫩滑, 點煮都得, over cook都唔會柴
No English for Paul , funny accent
你洒乜嘢英文啫、惊死人唔知你识讲咁😂
慣咗姐~ 其實我英文真係唔好。 柒先係我!
謝謝