For 300gr pork rib: Choped ginger Salt 1/4 teaspoon White pepper powder Sugar 1 teaspoon Light soy sauce 1 teaspoon Dark soy sauce 1 teaspoon Oyster sauce 1 teaspoon Mix well Add 1 tablespoon of cornstarch Mix well Cooking oil 1 tablespoon Mix well Garlic (half fried half raw) Chilli Mix well Steam ~10min on high heat then let it sit for 1-2min after cooked. (I always steam at least 20min haha) Add spring onion for plating.
In Chinese cooking, half of the garlic is stir-fried while the other half remains raw, a technique known as "golden silver garlic" (金銀蒜). This method achieves a harmonious balance of flavors and textures. Flavor Depth and Complexity: Stir-fried garlic develops a nutty, aromatic, and slightly sweet flavor due to the Maillard reaction, adding a rich, roasted taste to the dish. Meanwhile, raw garlic retains its sharp, pungent flavor, contributing a fresh and bold contrast to the stir-fried garlic. This technique also symbolizes the visual contrast between the "golden" stir-fried garlic and the "silver" raw garlic, representing balance and harmony in Chinese culinary philosophy. Commonly used in steamed dishes, the combination of both forms of garlic creates a more dynamic and flavorful profile. Thanks for watching!❤️
Try to do presentation without background music would do wonder. Not all enjoy the music you like. Here for your cooking not the background music. BTW music too loud.
我係煮野新手，今晚跟左你煮，我老公仔女話好好食😋好開心成功煮到，多謝你呀，一定會繼續支你😊
剛剛用這個方法蒸排骨，真係好正！多謝曬！
喜歡蒜茸不要錯過👍
對，同意🎉❤❤🎉❤
真是做到了一點都不保留的教學，謝謝您❤
Looks yummy and delicious. Thanks for sharing 👍
我跟影片女士蒸蒜蓉蒸排骨蒸都超好味道🎉❤🎉😊🎉❤❤❤🎉❤❤❤❤❤
Thankyou . Hope you type recipe in description box. I can screen shot n keep for future cooking. Yummy dish😋
这个方法好，看着好吃操作又简单
Looks super delicious 🤤 Thankyou for sharing 👍🙂
For 300gr pork rib:
Choped ginger
Salt 1/4 teaspoon
White pepper powder
Sugar 1 teaspoon
Light soy sauce 1 teaspoon
Dark soy sauce 1 teaspoon
Oyster sauce 1 teaspoon
Mix well
Add 1 tablespoon of cornstarch
Mix well
Cooking oil 1 tablespoon
Mix well
Garlic (half fried half raw)
Chilli
Mix well
Steam ~10min on high heat then let it sit for 1-2min after cooked. (I always steam at least 20min haha)
Add spring onion for plating.
好正呀!!!!! 下次試下先, 多謝
電動轉盤好勁
Thank you.
今晚試整呢個，好好味呀！
正🎉❤❤🎉🎉❤
I'll try to cook this recipe tonight. Thank you for sharing.
Delicious 😋
Looks good. Thank you !
作ったよ！美味しかった！中国料理美味しいね！
早早早大家好👌🏻
刀鋒利，能切成小件，勁
I will try this too❤
May i know why half of the Garlic need to be stir fried ?
In Chinese cooking, half of the garlic is stir-fried while the other half remains raw, a technique known as "golden silver garlic" (金銀蒜). This method achieves a harmonious balance of flavors and textures.
Flavor Depth and Complexity: Stir-fried garlic develops a nutty, aromatic, and slightly sweet flavor due to the Maillard reaction, adding a rich, roasted taste to the dish. Meanwhile, raw garlic retains its sharp, pungent flavor, contributing a fresh and bold contrast to the stir-fried garlic.
This technique also symbolizes the visual contrast between the "golden" stir-fried garlic and the "silver" raw garlic, representing balance and harmony in Chinese culinary philosophy. Commonly used in steamed dishes, the combination of both forms of garlic creates a more dynamic and flavorful profile.
Thanks for watching!❤️
Very nice recipe
My boss , Ma’am in Hongkong
doesn’t eat peppers
美味又簡單！ Thanks!
Muito bom !!! Lembranças do Brasil !!!!
Oke yes
Can I do this with pork belly
Yes, but there is a little difference between pork belly and ribs. Thanks for watching!
夏天會加梅子🤤
可以。。。。。。
Can add black bean sauce?
Sure
我好失敗 照做但蒸完水多到變湯 英國排骨不停出水
用廚房紙盡量吸乾水，醃時落多一點生粉，落生粉時用手醃佢(揉搓)2至3分鐘。
@@oe_cook 謝謝回覆 期待見到你更多食譜
在蒸碗上盖个盘子，蒸出来的排骨没有那么多汤。
Wow....
你好，請問應該買什麼排骨作食材？
想問下把刀邊度買😂
中超, 幾年前好像是13英鎊,這個刀不鋒利, 但斬骨勝在夠重, 我另外買了一口傳統的磨刀石, 斬骨前會磨刀.
❤
请问需要用焯水去腥吗
用來蒸的排骨最好不要汆水, 汆過水的排骨不夠嫩滑, 須要長些時間來炆煮, 怕排骨有腥味可以用澱粉揉搓洗淨,或用鹽水浸泡30分鐘再反覆洗淨,或在流動的水下沖洗30分鐘都有助去腥.
Try to do presentation without background music would do wonder. Not all enjoy the music you like. Here for your cooking not the background music. BTW music too loud.
好久没有评论你了。。
❤