Home Style Fish Maw or Shark Fin Crab Meat Soup delicious too. My style ingredients (all cut thin slices) 1. Soak Dry Shitake Mushroom (Keep soak water for soup), 2. Crab Meat (Frozen) or Crab Stick (economy version replace crab meat also can) 3. Premium Luncheon Pork (home made also can), 4. Wood Ear Fungus. 5. Dry Scallop (soak & keep water). Soup: Chicken Stock (Instant Pack) Method: Stir Fried all ingredients with fried garlic oil. Pack all into individual serving in plastic packs (rubber band) and store frozen in freezer. Anytime can take out, put whole packs in tap water bowl to defrost quickest way. Remain 1 Pack, put in noodle pot, add chicken stocks 1 rice bowl and cook. Seasoning & color (dark soy sauce) light brown, dash of shaoxing wine, light starch for right consistency, dash of white pepper and serve in the noodle bowl. Toppings if desire (parsley). Extra clear chicken stocks also individual pack in freezer.
好高興又見到兩位大廚一面談笑風生一面準備食材烹調，非常期待！👍👍👍👍👍
多謝分享! 祝生活愉快! 😋
快快跟著嘗試吧
Home Style Fish Maw or Shark Fin Crab Meat Soup delicious too. My style ingredients (all cut thin slices) 1. Soak Dry Shitake Mushroom (Keep soak water for soup), 2. Crab Meat (Frozen) or Crab Stick (economy version replace crab meat also can) 3. Premium Luncheon Pork (home made also can), 4. Wood Ear Fungus. 5. Dry Scallop (soak & keep water). Soup: Chicken Stock (Instant Pack) Method: Stir Fried all ingredients with fried garlic oil. Pack all into individual serving in plastic packs (rubber band) and store frozen in freezer. Anytime can take out, put whole packs in tap water bowl to defrost quickest way. Remain 1 Pack, put in noodle pot, add chicken stocks 1 rice bowl and cook. Seasoning & color (dark soy sauce) light brown, dash of shaoxing wine, light starch for right consistency, dash of white pepper and serve in the noodle bowl. Toppings if desire (parsley). Extra clear chicken stocks also individual pack in freezer.
很欣賞2位大師的廚藝，每集都收看
原來冬菇要選淺色驚，小皺紋的，同浸軟後才洗，洗完後才泡，要過夜，保留冬菇水。（陳皮剛剛相反，要深色的，啲白色的差不多全無了最香最好。）
真係長知識了，多謝啊！
我早兩個星期煮冬菇海參，以前不會煮這些，今次因為海參大特價才試，所以無經驗。海參花了很多時間去發，出來效果我自己覺得好好，給自己滿分。
但冬菇我以為好簡單，以為求其浸兩三個鍾軟了，就煮一煮等索了蠔油就得。點知試食時一陣唔知咩嘢臭味？？（我沒有保留冬菇水啊。）最終把煮好了的冬菇重新沖洗過好多次，然後再用蠔油重新煮過。搞到一頭煙。真係這麼簡單的冬菇，原來都有學問😮😮😮
今晚會煮這碟燜雞。
好多謝兩位，我學到好多嘢，真心多謝你哋❤希望快D出煮題Cook3🙏🏻🙏🏻🙏🏻🙏🏻
正！ 好味 今日兩個整嘅餸都好正。
簡單易做👍🏻👍🏻👍🏻👍🏻
好睇，煮法簡易，新手都樂見可以煮到大菜款式
全部頂級材料一定好味冇難度，希望下次用平民材料煮出星級味道💪💪💪
我最愛食雞，謝謝你們這些專業人士的分享食譜。
很喜歡你們倆大名廚做節目，富有幽默感，又學到煮餸，感謝分享🙏
其實這些材料也不用加雞湯也好味的
全部高級材料 當然係好味 簡單材料煮出美味才好嘢
如此浸冬菰，D水会随保鲜纸「琉」出耒。成个雪櫃都係水
冬菇炆十分鐘已經得嘅咩
我好想了解怎樣"沙"爆門鱔膠？(水上人通常用粗盬，沙真係未見過)
剛剛看完鹽焗雞那一集：求求兩位名廚，口下留情，放過做雞的啦！
希望兩位名廚，唔好再高高在上懶幽默，成日拿做雞的來開玩笑，在不同節目不同頻道重覆又重覆再重覆。
其實，唔係話你地做名廚就係勤奮勵志的成功典範，是別人的好榜樣要受到尊敬和讚賞；而人家做雞就好低級，食得鹹魚就要抵得渴，所以可以任兩位名廚，成日拿來公開開玩笑啊！
你地根本唔知道人地有咩困難遭遇無奈或傷痛，人家都係為兩餐或家庭，或誤入歧途無法自拔，或被某些非法集團控制逼，忍痛做唔想做的。唔幫都算了，但有無必要成日消費她們的水深火熱或最痛，拿來開玩笑呢？
其實做雞的都係人，心地可能好過好多高貴的名人。唔係只得兩位名廚的媽媽女女太太才值得尊重，不能拿來笑，做雞的就要任你們消費開玩笑。
（唔好話你唔知雞係咩，你所講的內容已表明一切，而且重覆了好多次，如果話唔知扮天真純情係無人會信。）
求大師們口下留情，厚道大量點，放過做雞的啦。
食炆雞好味😋
That is😊
谢谢教少水焖，怪不得我煮出来不滑。
❤️
花
以本傷人嘅棉花雞.....................................
😂😂😂
如此浸冬菰，D水会随保鲜纸「琉」出耒。成个雪櫃都係水
@@happydays1038 因D水会沿保鮮纸流出，你試下啦