Three uncles spoon traditional Shandong cuisine tomato slices
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- Опубликовано: 15 сен 2024
- #SanshuCameToPanDao#TomatoSlices#Tenderloin
Ingredients for tomato slices: tenderloin, tomato sauce, cucumber, garlic, sugar, salt, eggs, white vinegar, starch, rice wine. The tomato meat slices made in this way are sour and sweet and delicious, sweet and fresh, and the whole family likes it.
Hello, everyone, I am the third uncle, an old Beijing uncle who is amused while cooking.
You must pay attention to cooking. The third uncle teaches you how to cook. He has no reservations about ancestral tricks.
Third Uncle Wu Jianli: Nicknamed "Xun Ye", as the third-generation heir of the "Hometown of Bacon" Chaigoubao, he served as the head chef at Yanshan Hotel and China Resources Hotel. He was the first person to be selected in personal capacity in the history of the Olympic Games. The designated catering supplier, the black pepper sausage developed by the Beijing Olympics in 2008 became a hot product in athletes’ restaurants and was loved by athletes from all over the world. Later, it was invited by the London Olympics.
Bacon, like our Peking Opera, has a history of 300 years. My family’s bacon has been passed down for generations. When it comes to my hands, I have to continue it. I can remove the whole pig’s head without leaving a single bone. It is still a pig’s head. Smoked out is not only delicious, but the traditional smoking method can also extend the preservation time of the meat. This is the charm of Chinese bacon.
Please look for the official channel, look for Sanshu! I will share the food with Master Kong and Chef Yan, chat with you, and carry on the traditional Chinese food culture more widely.
Friends who like us, please subscribe to my channel, welcome to comment, leave a comment and like, and I am very willing to share food and exchange food with everyone!
/ @chongqingcaizhouyong
看三叔做鲁菜的手法，真像我师付四十年前教我们学徒时的样子，特亲切，特别是我们现在生活在海外的人，更有一番感触，做正宗山东鲁菜，三叔最棒。爱死了。
您是在海外当厨子吗 40年... 您也是老厨子了吧
@@wardenofthenorth-w5d 曾经是，十八岁开始学徒， 在那个年代学徒 的经历， 永生难忘
武师傅独立完成，辛苦啦
三叔的菜更接地气一些
老菜。1979年在清河镇中心一家饭馆吃过这道菜，二元五角人民币。那味道记忆至今。三叔今日重现 ,感谢不尽!三叔好样的，永远支持👍👍👍
从您那里学了不少好菜，这个也必须走一个。👍👍👍👍👍👍👍👍👍👍
这道菜八十年代北京的馆子都能做，现在能做的寥寥无几，我特喜欢这道菜，三叔加油💪
谢谢
三叔儿说水汆的技巧很有心思。希望以后多多加入介绍绿色健康饮食。加油💪
好的
水汆保持水将开不开，始终小火保持住温度，一片一片下，速度麻利点，别老去扒拉扒拉，肉片翻白就漏勺捞出
太油了
家里只有番茄和肉，youtube搜番茄肉片找到这，结果番茄肉片，不需要番茄。😂
喜歡三叔的鍋
三叔厉害👍
这真是老菜，老早 的 味道！ 谢谢三叔！
不客气
还有这种菜，第一次听说
谢谢你三叔真棒，我一定学起来🙏🙏🙏🙏🙏
可以的
❤️❤️❤️👍👍👍
台灣粉絲😃😃😃
牛牛牛👍👍👍
前天做了一次，简直好吃到哭😢改天试试我的最爱，溜肝尖
找了一陣子才發現三叔的頻道
直接搜名字就可以奥 进来就点个订阅和小铃铛，下次发视频就会通知你
看着就好吃，看饿了
体检多注意，肝和肾
好的
大佬大佬！
要是用番茄焦溜儿是不是更棒
What is Ming you? The last part he poured in
三叔的锅是不是章丘铁锅？
三叔的刀功真牛B
Love ❤️
求BGM!
三叔是不是有颈椎病？
油倒了那麼多！ 滑完肉下次還能再用嗎？ 還是全部倒掉了？
可以下次用
三叔看着好像司马夹头
三叔这锅和我19元买的章丘铁锅一模一样
哈哈😁
听单口还是缺点味儿，果然还是想听群口(∩_∩)
安排
三叔有印度血统吧
估计有肝病
我猜应该可能是非洲血统吧
谢谢，感觉什么配菜都不要更好吃
总得配点东西 哈哈
🙏，配了好看，不配好吃，试了两次，胡萝卜，青豆，黄瓜片，一致认为青豆更好，什么都不配最好，哈哈。
三叔这道菜确实牛逼！！很容易，但是又很能装逼，因为很多人没有吃过！这道菜适合在亲朋面前装逼作秀！哈哈！
可以的
你下的调料不三高就奇怪,不要害人吧
这油，跟不要钱似的