I never thought of that. Adding water makes so much sense! I like how he fried up veggie first to add more flavor and fragrance to the oil. Then he pours it onto the chili. Just sounds amazingly delicious!
the water there is more about just making sure the chilis dont burn when you add the oil i believe. because you don't really want any water to stick around in the final mix. you want everything submerged in oil, as a method of preservation. i'd imagine we can do the same thing if we just be sure to let the oil cool to under 200F before pouring it on any dry things for the final step. or maybe just under 250F is fine and wont have a burned taste.
@@igiveupfine You do still want water in the mixture, just very little so the peppers aren't cardboard in oil or mush. If you ever bought store sealed bottles of chili oil, once opened and left in the fridge for a while, you will see that the water evaporates slowly and thickens the oil over time. You could reduce the temp then pour, but then you wouldn't have hot enough oil to release the flavor and capsaicin from the peppers. This is another fact in why adding water helps, as it revitalizes its natural flavors and is left behind when when hot oil removes some of the water when added. I have used lower temp oil before, and it tastes more oily and muddy. You would have to use a lot more pepper leading into heavy chunks or process the pepper and spices into a paste to get the same depth of flavor.
@@igiveupfineif you let oil sit for little bit without water, make sure you don’t pour oil all at once. Add ladle at a time allowing first ladle pour to cool little bit by mixing it then second ladle, etc. as the process continues, flakes are crispier but not burned as previously added oil has cooked the flakes and cooled down bit which in turn it will cool down next pour without burning
One of the best made videos on authentic chilli oil. I didn’t understand one word of what he was saying but the sequencing was sufficient. The creator has taken time to show every detail. Kudos and Love from India!!!
You are a Master at work. Thank you, Yi Hua, for sharing precious tips. I had no idea about wetting the chilli first. Your chilli oil is the real thing. THANK YOU!
This doesn't look like "2 more steps" to me XD. But i guess the steps make sense to enhance the flavor: 1. Adding water so the chili doesn't get burnt 2. Adding "flavoring" on the oil so it taste better 3. Adding a bit more stuff into the chili before being splashed by the hot oil Thanks for the tip!
@@ayszhang Maybe it's like 2 steps, but with several points per step XD. Step 1a, 1b, 1c, 2a, 2b, 2c, ...., 2z tip no.1, 2z tip no. 2, pre-step 3 what to do... Etc
@@renseiryuu He said 2 step because " Adding a bit more stuff into the chili before" is kinda well known in china. Actually you can even customize what you want to add, like more garlic, or more pepper. His two steps is basically "flavored oil" + "adding water before"
I tried making chili oil for the first time and loved it! I thought my house was going to catch fire, but the chili sauce is good! I marked this so I remember to add water to the chilis and will attempt to follow his recipe.
In India, the preparation of pickles is similar to what is shown. Instead of chilli flakes, chilli powder is used. The vegetables or raw mangoes are cut into bite size pieces and mixed with salt and left for few hours to remove excess water from them. Later the spice mixture with chilli powder is mixed with them. Later hot oil with some ginger garlic and some other spices are added slowly and mixed. It's later left to fermentation for few months. This is a great way preserving veggies. It's very old traditional recipe but good to see similar recipe. Is this recipe new invention or been there for a long time?
Wow thats crazy in Mexico they do something similar minus the fermentation, it’s called Tajin its a spicy/sour seasoning that they put on fruits, mainly mango. Its pretty big here in Miami there’s even little shops that sell them in most malls.
@@erikvaldes4293 Wow it's good to see so many cultures have similar recipes. I also heard Mexicans like very spicy food just like Indians. I would love to visit Mexico some day and taste the food.
Chilies are not native to Asia, but to the Americas. Mexican tajin is just chilli powder, dehydrated lime, and salt mixed together...so it has nothing to do with the Indian pickles. The Chinese technique of pouring oil onto things is to bring out the fragrance from the ingredients, not to ferment. Chili oil is just used as a sauce. Chinese fermented chilies do not used oil because oil actually spoils fermentation.
I made this oil two 2yrs ago. About to make another one. My luck was that I shared this video cos all I have seen do not come close. This is the most authentic. Even my kids enjoy it a lot
Thank you so much chef...infact I have been searah ING for this recipe and I am so glad that I found your channel👍🏼👍🏼👍🏼Now I know how to make this chilli oil😉
WOW that looks so good I can't wait to follow this recipe!!! Thanks for the clear instructions I can almost smell the fragrance through my screen!!! Yum
My God......it looks yummy....watering my mouth. Wish to prepare for my children's family when I travel to Australia.. thank you for sharing this beautiful recipe with us.🤗👌
I've always wondered why I see people pour this on their rice as I could only see chilis now I know why! I'm always a sucker for nuts and I've been into chilis lately. I will do this in coming days! ❤
They were directly translated, Chinese and English have different grammar and idiomatic references (please look up difficulty translating idiom), so producing proper English sentences with the same exact meaning is not usually possible. Proper syntax is not even expected from naive speakers these days, it's always nice but it's a very high bar. In my opinion the creator of this video very clearly conveyed not only their process, but their enjoyment of the process and left me wanting for nothing in regards to communication. Contrarily, idiomatic Chinese seems traditionally very poetically expressive and rich with natural imagery.
@@richardduncan9740 You are correct about the difficulty that humans and computer translators have with many languages; differences in idiom, metaphor, syntax, etc. the computers are often worse at it than people although A.I. will probably change that. I enjoyed the video for the same reasons you did, I was merely making an observation. I didn't grow up in the world of blatant imagery that contemporary people seem to think holds the totality of all information, I enjoy the internal and subjective subtlety of the written word and would like to get better translations so as to grasp their ideas and techniques and maybe better insight into their lives and culture.
That looks like a lot of work, and I could never use that much chili oil in my household, but I bet it tastes amazing! Thanks for breaking down all the steps, it is interesting.
@@SpicyTamale what's interesting is that i actually to test this out went to google translate and typed both in and it turns out both "parsley" and "cilantro" translate to the same thing in chinese. it could very well have been a translation error.
My friend uses Sichuan hot pepper flakes from his home town (Chengdu) to make his chili oil which gives it a nice rounded smokey flavor. This recipe and method is definitely worth trying...sounds delicious. Thanks.
Made this today but I used Korean red peppers, Chipotle and instead of peanuts I added sesame oil ... I might add tahini too ... very tasty thank you for sharing your knowledge 😊
Hello. Thank you for posting this chilli recipe. I hope you consider adding an accurate list of ingredients and measurements in the description. Again, thank you **tC** hf
I threw this together for you real quick. Didn't get all the measurements, but I think you can make an educated guess from what you see in the video. 500g crushed red pepper (Chinese or Korean brands) 2 tbsp salt 1 tbsp sugar white pepper powder water rapeseed oil (ideally) if not that then peanut or canola oil raw peanuts ginger 5 cloves garlic 1 scallion / green onion 1 red onion 5 bay leaves 5 star anise 1 small handful Sichuan peppercorns (sometimes labelled prickly ash) 2 pc cassia bark (or cinnamon) 1 bunch of cilantro 30g white sesame seeds Shi San Xiang seasoning mix (star anise, pepper, black pepper, galangal, clove, nutmeg, white peony, Amomum villosum, orange peel, licorice) or just Chinese 5 spice powder a splash of Chinese baijiu liquor to better preserve it. Hope it helps!
Finally I found this recipe, I looking for recipe how to make chili oil. Thank you, you share it very detile. But i have difficulty in measuring, can you name the items in grams or milliliter? Thankful. ❤️
Dầu ớt nhìn rất đẹp, và nhìn thấy nó tui lại liên tưởng đến món bún ốc liễu châu. Và cũng mong bạn chỉ cho tui công thức về món bún ốc liễu châu đó, cảm ơn 🥰🥰
I never thought of that. Adding water makes so much sense! I like how he fried up veggie first to add more flavor and fragrance to the oil. Then he pours it onto the chili. Just sounds amazingly delicious!
the water there is more about just making sure the chilis dont burn when you add the oil i believe. because you don't really want any water to stick around in the final mix. you want everything submerged in oil, as a method of preservation. i'd imagine we can do the same thing if we just be sure to let the oil cool to under 200F before pouring it on any dry things for the final step.
or maybe just under 250F is fine and wont have a burned taste.
You can do the same thing with black vinegar.
How come there is no actual recipe, and especially he doesn't tell you how much oil to use
@@igiveupfine You do still want water in the mixture, just very little so the peppers aren't cardboard in oil or mush. If you ever bought store sealed bottles of chili oil, once opened and left in the fridge for a while, you will see that the water evaporates slowly and thickens the oil over time.
You could reduce the temp then pour, but then you wouldn't have hot enough oil to release the flavor and capsaicin from the peppers. This is another fact in why adding water helps, as it revitalizes its natural flavors and is left behind when when hot oil removes some of the water when added.
I have used lower temp oil before, and it tastes more oily and muddy. You would have to use a lot more pepper leading into heavy chunks or process the pepper and spices into a paste to get the same depth of flavor.
@@igiveupfineif you let oil sit for little bit without water, make sure you don’t pour oil all at once. Add ladle at a time allowing first ladle pour to cool little bit by mixing it then second ladle, etc. as the process continues, flakes are crispier but not burned as previously added oil has cooked the flakes and cooled down bit which in turn it will cool down next pour without burning
One of the best made videos on authentic chilli oil. I didn’t understand one word of what he was saying but the sequencing was sufficient. The creator has taken time to show every detail. Kudos and Love from India!!!
Thank you for watching!!! plz like and subscribe my channel
The English subtitles, along with logical sequence, helped me understand. Thank you I will try!
@@onefoodie Video is unavailable?
非常有用的視頻，感謝您熱情的付出分享喔！贊啊！❤❤❤
You are a Master at work. Thank you, Yi Hua, for sharing precious tips. I had no idea about wetting the chilli first. Your chilli oil is the real thing. THANK YOU!
很有啓發！👍👍👍
Today I learned "chili" oil is actually "garlic onion ginger parsley bay leaf star anise cinnamon peanut salt pepper sugar chili and liquor" oil
You can tell they taste much more complex than just chilies
Well it’s not lying. There’s a huge bowl of chili pepper…
You forgot sesame
And sichuan, can't forget the sichuan...
@@alicealysia wdm? Sichuan is a province
你好，我是印度人。我真喜欢了您的video! 解释得非常容易了解还有趣的。多谢! 加油啊!
India💕
So loved your recipe. Thankyou so much for this beautiful recipe 🙏🙏🙏🙏🙏🙏😍😍😍👍🏻
So beautiful, love chillies.
And the art of it explained so well
Suuuper
Gracias por enseñar y compartir🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏💖💖💖💖💖💖💖💖💖💖💖💖💖
This doesn't look like "2 more steps" to me XD. But i guess the steps make sense to enhance the flavor:
1. Adding water so the chili doesn't get burnt
2. Adding "flavoring" on the oil so it taste better
3. Adding a bit more stuff into the chili before being splashed by the hot oil
Thanks for the tip!
Lol seriously "2 steps" more like "200 steps"!! But it looks so good I'd follow this anyway
In Chinese, "two" means a few lol
@@ayszhang Maybe it's like 2 steps, but with several points per step XD.
Step 1a, 1b, 1c, 2a, 2b, 2c, ...., 2z tip no.1, 2z tip no. 2, pre-step 3 what to do... Etc
@@renseiryuu He said 2 step because " Adding a bit more stuff into the chili before" is kinda well known in china. Actually you can even customize what you want to add, like more garlic, or more pepper. His two steps is basically "flavored oil" + "adding water before"
@@karast4746 I see, so it's really only two steps overall, but the video is as long as it is because they're explaining what you can do on each step?
It looks so beautiful and yummy. I had made chili oil before but this recipe is so much better. I will try this one . thank you .
色香味，好，喜欢！先收藏，下次 边看边做, 谢谢你！
It looks spicy but it absolutely delicious! Thank you for sharing the great recipe!
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
@@user-00dog 逆天，孩子
Thank you for a very precise chili oil recipe! I could smell the first fry of veggies 😃
I tried making chili oil for the first time and loved it! I thought my house was going to catch fire, but the chili sauce is good! I marked this so I remember to add water to the chilis and will attempt to follow his recipe.
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
@@user-00dog I'm for this
@@user-00dog this ain't appropriate. Do you think every cooking channel owner approves of their government's actions?
@@user-00dogthis is a cooking channel, what the hell are you doing?
Also hurts his channel
In India, the preparation of pickles is similar to what is shown. Instead of chilli flakes, chilli powder is used. The vegetables or raw mangoes are cut into bite size pieces and mixed with salt and left for few hours to remove excess water from them. Later the spice mixture with chilli powder is mixed with them. Later hot oil with some ginger garlic and some other spices are added slowly and mixed. It's later left to fermentation for few months. This is a great way preserving veggies. It's very old traditional recipe but good to see similar recipe.
Is this recipe new invention or been there for a long time?
It’s been a long time, and many chefs in China do the same.
Wow thats crazy in Mexico they do something similar minus the fermentation, it’s called Tajin its a spicy/sour seasoning that they put on fruits, mainly mango. Its pretty big here in Miami there’s even little shops that sell them in most malls.
@@erikvaldes4293 Wow it's good to see so many cultures have similar recipes. I also heard Mexicans like very spicy food just like Indians. I would love to visit Mexico some day and taste the food.
@@neethuraju Spices from India would have been brought to Spain and Portugal hundreds of years ago, so probably the techniques came too.
Chilies are not native to Asia, but to the Americas. Mexican tajin is just chilli powder, dehydrated lime, and salt mixed together...so it has nothing to do with the Indian pickles. The Chinese technique of pouring oil onto things is to bring out the fragrance from the ingredients, not to ferment. Chili oil is just used as a sauce. Chinese fermented chilies do not used oil because oil actually spoils fermentation.
I don't understand Chinese but I still listened because his voice is soothing. =D
it has English subtitles
Ikr, Chinese language, although very difficult. It’s very intricate (I think)
@@doggodoggo3000 very bad english.
@@canadianbutt275 its good enough to follow and understand most of it with no problem.
My chinese is bad but he’s very easy to understand
Look delicious... thanks for sharing ur recepi...
I made this oil two 2yrs ago. About to make another one. My luck was that I shared this video cos all I have seen do not come close. This is the most authentic. Even my kids enjoy it a lot
I love chili oil, I could almost smell it, yummy. I’ll give this a try. Many thanks
هم عالی و زیبا هم آموزش کامل
ممنون استاد بزرگوار❤️
This video is professional. Other video's I have watch on Chile Oil were not as informative. Thank you for this information. Great job.
Very good sharing how to make chili that is pungent and fragrant thanks a much😊
谢谢分享。一个字。 香
謝謝，我試試看，真的很好吃。
Wetting the chili makes so much sense. I was always wondering how they did it since I know it can burn at frying temperatures.
A masterful preparation and presentation of a great food enhancer.
Oh my goodness
Everything i saw here is soooooo good. I have learned alot from u. Thanks soooooo much
Thank you, beautiful recipe, and authentic.
“加入少量胡椒粉” - proceeds to splatter more pepper powder 😅😅
two shots of vodka
第一次看到辣椒 + 胡椒 🙈🙈
把胡椒粉换成小茴香粉👍🏻😏
糖不用加
ช้วยแปลเป็นภาษาไทยขึ้นหน้าจอโทรศัพษ์ไห้ด้วยคะขอบคุณมากค่ะ❤😊
Excellent presentation. I cannot wait to try this. Thank you.
I love this . Thank for your sharing recipe
非常感謝面白動画！
Thank you so much chef...infact I have been searah ING for this recipe and I am so glad that I found your channel👍🏼👍🏼👍🏼Now I know how to make this chilli oil😉
This is an awesome video!!...AMAZING RECIPE!!...👍😋😋
I will definitely cook this sauce...
Thanks so much for sharing....💝🌻
WOW that looks so good I can't wait to follow this recipe!!! Thanks for the clear instructions I can almost smell the fragrance through my screen!!! Yum
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
Heu... vous avez de la chance de comprendre... je sais même pas ce que c est....
@@catherinex7581 subtitles work for the video
Thanks you so much. Verry nice 👍👍
One of the best looking chili oil recipes I've seen! I want to try it with the water in first. Never seen that before!
我是俄罗斯人。 十分感谢你! 我一定试试这个!
Beautifully explained thank you so much cheff
Thanks for your excellent work and sharing authentic chili paste have a great time ahead from Malaysia with love ❤️❤️❤️
I have tried this, but I added dried shrimps and dried scallops because I like strong fishy taste. Thank you teacher!
講解的仔細，讚
What an artistic culinary twist in making mundane chilli oil ! I can just imagine the flavors !! Thanks for sharing.
太棒了，鼓掌！
Thank you for sharing Chef... this looks so delicious...😍🇬🇧
贅沢なラー油
It's VERY important to add only a small amount of water. Otherwise, it will scald you and boil over when the hot oil is added.
Very essential warning for amateur cook.
感谢！俄罗斯人很喜欢中国菜，也好吃的也芬芳!
The translation is a little messy, but i can still kind of understand the subtitles.
The food looks really amazing.
The translation is horror! I'd rather eatch without. Glad could understand somehow
@@mubaraksenju7521 It helps that i have friends from China.
谢谢分享，这不得不试一试！
My God......it looks yummy....watering my mouth. Wish to prepare for my children's family when I travel to Australia.. thank you for sharing this beautiful recipe with us.🤗👌
The receipt is not complicated and easy to make. Thanks for sharing! Wish you can share more films with us
I can literally smell the beautiful fragrance of the chili oil out of my laptop screen.
Also, a very loud dad sneeze.
Cảm ơn bạn tôi sẽ làm đúng cách bạn hướng dẫn
So this is how its made, I always see my aunt eat this with just rice and cabbage. I also tried it and its tasty.
Thank you for sharing. Look very good
I've always wondered why I see people pour this on their rice as I could only see chilis now I know why! I'm always a sucker for nuts and I've been into chilis lately. I will do this in coming days! ❤
check out a channel called Chinese Cooking Demystified and their video "Over Rice Dishes" if you want more of those quick rice toppings
"I'm always a sucker for nuts" I have a proposition.
ขอบคุณมากๆนะคะที่บอกวิธีทำ
I always like your recipe. Always learned something new.
Fantastic, So good Thank you
The syntax of the English subtitles was very poor, however the visual presentation was excellent and told me what I wanted to know, thank-you.
They were directly translated, Chinese and English have different grammar and idiomatic references (please look up difficulty translating idiom), so producing proper English sentences with the same exact meaning is not usually possible. Proper syntax is not even expected from naive speakers these days, it's always nice but it's a very high bar.
In my opinion the creator of this video very clearly conveyed not only their process, but their enjoyment of the process and left me wanting for nothing in regards to communication. Contrarily, idiomatic Chinese seems traditionally very poetically expressive and rich with natural imagery.
@@richardduncan9740 You are correct about the difficulty that humans and computer translators have with many languages; differences in idiom, metaphor, syntax, etc. the computers are often worse at it than people although A.I. will probably change that. I enjoyed the video for the same reasons you did, I was merely making an observation.
I didn't grow up in the world of blatant imagery that contemporary people seem to think holds the totality of all information, I enjoy the internal and subjective subtlety of the written word and would like to get better translations so as to grasp their ideas and techniques
and maybe better insight into their lives and culture.
Rất tuyệt vời .cảm ơn bạn đã chia sẻ.
Beautifully demonstrated. The chilli oil looks wonderful!! Thank you 一画美食
That looks like a lot of work, and I could never use that much chili oil in my household, but I bet it tastes amazing! Thanks for breaking down all the steps, it is interesting.
Research has found that that infusion works best if oil does not exceed 60C/140F. The process will take longer but will yield a better product.
ขอบคุณสำหรับสูตรอาหาร🙏🙏🙏
I love Chinese food with chili oil. Yummy 😋 🥵
加水那一步如果用噴淋的更均勻哦
還有辣椒的選擇 我記得某川大廚好像用了三種辣椒
菜籽油的煙點我印象裡怎麼是比較低啊 花生油棕櫚油的煙點好像比較高
The “parsley” is cilantro. Looks delicious 😊
Dude are you sure? I can’t tell the difference?! Lol
Some flat leaf parsley looks like cilantro.
@@SpicyTamale what's interesting is that i actually to test this out went to google translate and typed both in and it turns out both "parsley" and "cilantro" translate to the same thing in chinese. it could very well have been a translation error.
@@janicegame2372 it’s cilantro. I promise.
@@tonylikesphysics ohh. Welp. I used parsley.
Whoops.
But I used coriander seed last time I made it too, so hopefully it’s fine
is that parsley or coriander ?
wounderful video, thanks
香料捞出来后，油热了后是辣椒放在油里面。不要泼热油在辣椒上。我在五星级酒店厨房工作时，老师傅教的。
你好，我喜欢做辣油，我必须做你的食谱。 来自美国俄克拉荷马州的问候🇺🇸。 有时间请传真给我一些臭豆腐…😀
需要辣椒油吗？你其实只需要像视频里面那样把油煮沸然后和磨碎的干辣椒混合，不需要添加臭豆腐。如果需要更多信息，可以在视频右上方选择开启英文字幕。
@@カサロスソウナ no u
@@カサロスソウナ how does this affect lebron's legacy
@@dominicvalentin8643 ？
@@theheavy4813 抱歉我不理解这句话 sorry, I don't understand this
It would be great to have the exact measurements in the descritpion box! Thank you for the recipe :)
Yummy I must try it. 👌👌👌👍👍👍😘
Wow! Next level. Thanks!
My friend uses Sichuan hot pepper flakes from his home town (Chengdu) to make his chili oil which gives it a nice rounded smokey flavor. This recipe and method is definitely worth trying...sounds delicious. Thanks.
Thank you for the tutorial. I now need to vacuum the peanut skins from my floor. But I can do it while I enjoy good chili oil.
菜籽油的冒煙點是107度,米糠油與酪梨油都254.與271度,你會鼓吹大家選擇菜籽油沒知識也要有姿勢 殘害大眾不可取!
Very nice super thanks 👏👏👏♥️
Wow, delicious. Thanks for sharing this way
তোমার রেসিপিটা অসাধারণ হয়েছে পুরোটাই দেখে নিলাম খুব ভালো লাগলো তোমার জন্য দোয়া রইল।
Wonderful.
微辣+盐+白糖+胡椒粉+清水搅拌+清水再搅拌+芝麻粉+花生+泼油
感謝提示
好多外國留言
好人一生平安👍
Wow recipe. When you added ginger onion parsley mixture whst time you added. 3 times I watched but couldn't find thanks for sharing
Made this today but I used Korean red peppers, Chipotle and instead of peanuts I added sesame oil ... I might add tahini too ... very tasty thank you for sharing your knowledge 😊
Nice one,👍 look good will give it a try
Thank you for the tips! I followed other recipes and they always taste burnt. Now I know why!
Thank you for sharing!🤗👍
Hello. Thank you for posting this chilli recipe. I hope you consider adding an accurate list of ingredients and measurements in the description. Again, thank you **tC** hf
I threw this together for you real quick. Didn't get all the measurements, but I think you can make an educated guess from what you see in the video.
500g crushed red pepper (Chinese or Korean brands)
2 tbsp salt
1 tbsp sugar
white pepper powder
water
rapeseed oil (ideally) if not that then peanut or canola oil
raw peanuts
ginger
5 cloves garlic
1 scallion / green onion
1 red onion
5 bay leaves
5 star anise
1 small handful Sichuan peppercorns (sometimes labelled prickly ash)
2 pc cassia bark (or cinnamon)
1 bunch of cilantro
30g white sesame seeds
Shi San Xiang seasoning mix (star anise, pepper, black pepper, galangal, clove, nutmeg, white peony, Amomum villosum, orange peel, licorice) or just Chinese 5 spice powder
a splash of Chinese baijiu liquor to better preserve it.
Hope it helps!
@@treees420 thank you so much for this!
@@joianesia glad I could help!
@@treees420 What can I substitute the baijiu with?
@@treees420 many thanks dear... now i must try in my kitchen..
Thank you Chef, I have being searching for something like that. So happy that I saw your channel. Thank you.
Very clearly explain easy to understand well done keep it up 💝
Great recipe and instructions- thanks!
I could just smell how good it is just looking at the video!😍
I'm sure that I will love this recipe thank you so much
thanks！
It's good to write Korean titles, but the translations are not good. Please translate it more accurately :(
Wow looking so yummy.
Finally I found this recipe, I looking for recipe how to make chili oil. Thank you, you share it very detile.
But i have difficulty in measuring, can you name the items in grams or milliliter? Thankful. ❤️
很棒 !!
謝謝你，我會每天更新菜譜，記得訂閱🙏❤️
Dầu ớt nhìn rất đẹp, và nhìn thấy nó tui lại liên tưởng đến món bún ốc liễu châu. Và cũng mong bạn chỉ cho tui công thức về món bún ốc liễu châu đó, cảm ơn 🥰🥰
Bạn có thể cho mình biết phần xào hành tỏi gừng và gia vị cho vào ớt cách nào và lúc nào không? Cám ơn.