The Best Char Siu Recipe Secret? How To Start From Scratch At Home? (Eng Subs Available)
HTML-код
- Опубликовано: 2 июл 2020
- 相信唔少人係屋企整過叉燒，當個個人都話自己好食嘅時候，究竟點先叫好食？有人自製叉燒醬，有人用靚肉，咁點先叫靚？今集分享下我個人嘅睇法，講下點先算係好食嘅廣東叉燒。
點解本地豬好食？點解西班牙高級豬唔適合？
今集呢個堅好食，呢個食譜應該係網上無出現過嘅做法。意想不到做到燒臘店嘅味道。
無呃你，我最多都係呃你一次姐。試下睇下點囉。
#叉燒 #叉燒醬 #食譜 #美食 
Хобби
我住在紐約，做過好幾種不同配方嘅叉燒，唔敢講最好食但都過得去。今次用咗你嘅配方做生醬同埋醃製配方，加入左芫荽頭同埋蔥白，用攪拌機打爛，隔渣之後醃咗七個鐘，燒完出嚟簡直冇得頂，可以講話比得上唐人街大旺（出名燒臘店）嘅出品。從來都係用蜜糖做皮水，今次用咗麥芽糖真係唔同，嗰啲焦甜味係蜜糖俾唔到嘅，只不過一向屋企都唔會有麥芽糖所以都用蜜糖代替。已經把你嘅視頻轉發多個朋友，多謝分享。
真的是不錯的，我做了5次，用了市面的叉燒醬做對比，還是您這個食譜最好吃！
多謝你既recipe. 完全好食過出面買。前日整左慢煮玫瑰豉油雞 都超級好食！
試做了, 真的好吃, 舊世界的味道, 多謝分享
非常掂👍
你講得啱，variables 多，一定要跟自己口味微調。
超正，多謝分享，感恩🙏🏻
整左啦！真係好似街買的叉燒，好好味！多謝分享。
真係真係好好好食，依家我只做e個版本。
多謝分享😊
好欣賞你所有步驟由零開始，廚房整潔👍👍，次次睇完心想搞咁大壇不只是醃肉，而是big project 但追隨尊重食物及重要求，吸了口氣又出發，多謝你無私的分享。
多謝你！我最喜歡你最類型的觀眾！
Many thanks for your sharing and teaching. Belated Happy Chinese New Year!
Thank you so much for the video. It looks so delicious!! Can I make it with Sous Vide?
值得试试👍
整左3次。都好成功。真係好味過出邊啲叉燒。thx
好正! 👍😋一定要做黎試吓! 多謝分享!!🙏☺️
多謝🙇♂️🙇♂️🙇♂️
真是提起心肝跟你呢个recipe整左！超正！😄😂👍🏻好好吃啊！如果d肉我起得靓d，大细均匀d就完美了！好过出边买的质量无保证啊！好好吃！🙏👍🏻👏🏻
昨晚整咗，超級好味😋，謝謝你的receipe 🙏🏻🙏🏻🙏🏻講解非常清晰👍🏻👍🏻👍🏻
似出面?
多謝大佬無私分享，家人食完讚不絕口
多謝
好美味，睇見都想食。
好正喎😋😋
你講到好吸引，一於搵日試下！之前已經跟你做過兩個义燒食譜，屋企人好讚，對於呢個食譜更加充滿期待！
今次呢個最好食
片尾有看到，謝謝分享
This looks amazing! Can I use honey instead of maltose? Is it a big difference? Thank you 💓🤤
Arthur
好多謝你嘅叉燒食譜 的確係神級 可以同某米之蓮酒樓的地拖頭叉燒媲美
你教得好詳細 雖是兩年前的影片 一樣咁精彩
初一醃 初二食
我家人讚口不絕
祝你和家人新年快樂 身體健康 出多啲影片教我哋煮好餸🙏🏻👍🏻👏🏻🎶
非常感謝！記得訂閱同埋撳埋旁邊個鐘仔呀！
雖然整生醬好多功夫，但舊叉燒真係好好食。另外，即使買唔到第一刀，用西班牙豬梅頭，效果已超級好。我自己整過好多次叉燒，今次最成功。謝謝分享。
請問可否介紹吓你用緊嘅焗爐？及詳細嘅使用方法？🙏🏼
看了流口水🤤
嘩正👍🏻😋，一定好食。好似每個細節都不能多不能少咁😅，不過我有興趣整😁，自家叉燒旦反🤤。不過一定要放幾日假整先得😂。謝謝分享
好清楚，謝謝你
thx!
I tried the oven set at 235 degrees for 20 minutes for the pork. The higher temperature would seal in the juice and the BBQ pork is juicier. What do you think?
勁。明天馬上試。thank you
加油！
多谢你的分享。
謝謝！
とても良い😍
好勁呀！好吸引！👍🙏
Definitely keeping this recipe, I don't have to go to the chinese restaurant for the BBQ pork anymore.
恭喜你！你唔使切啦！剛剛整咗、真係好好味！😋😋😋😋
好正啊😍
Thank you for the recipe! I've been trying to recreate HK Char Siu, as we live overseas, and following your recipe was my most successful attempt. It was very clear and easy to follow, and my family loves it!
thanks ! happy new year!
之前試慢煮差燒個食譜兩次都失敗曬 今次再試下先
好靓既叉烧！一定会试吓做！
多謝🙇♂️
Can I get this recipe in English? I believe I have identified all the ingredients. Missed the rose wine qty. And confused on the 2 different bags of marinade? Thanks for any assistance.
睇完好想食啊⋯⋯🤤
正 !! 😋
今晚試咗喇。好掂真係好掂👍👍
多謝！我無呃你架 lol
多谢分享！
多謝
好嘢😋👍👏👏
謝謝分享。非常欣賞你勁乾淨嘅廚房。可以睇到除左拍片整嘢食,背後嘅準備工作都好花心機。
如果唔係要大家睇得舒服，好多野可以求其😂😂😂
我想問下個食譜有沒網址提供，小弟在日本，覺得可能跟住原來個食譜來做比較合適。
你而家越做越好呀 真係好 我鍾意睇你頻道 但係你用嘅食材係好高級
都有平嘢架😂
🤤 夠火丫 火燒山頭 👍🏻
請問焗爐應該用上下火抑或對流風？若果件叉燒較大件，要用高温啲抑或要焗耐啲？
之前慢煮的版本試過很多次了，才發現有這個版本，請問這個不需要香菜和雞蛋了嗎？感覺之前香菜味在裡面的效果很好有一種特殊的味道。
可以在深山也能有的素材可掣出美味义燒，正！
d 蒜蓉同埋乾蔥蓉使唔使放埋落生醬到？旁白冇話要放但我見到好似放咗。。。
你嘅叉燒太美麗啦
好掂呀
🙇♂️🙇♂️🙇♂️
Thanks for sharing this excellent recipe. Please tell me what to cook with the left over 生醬 or your other recipe that will use the sauce. Thanks.🙏
醃排骨好呀！
@@CookKingRoom 焗排骨同炆排骨都得？？
@@evakwan2965 中式生醬焗排骨, 蒸排骨都得
谢谢你分享
試試！
Looks really yummy!
it is!
引頸以待，正 😍😍
今天終試咗, 我六個食譜中這個最捧. 但水飴是糖水是怎樣做的.
👍👍👍👍👍the best char siu i eversee in utube,
thanks!
頂，又係搞到我好肚餓😫
😂😂😂😂😂
無得弹!!整體拍得非常好。
多謝，大家記得唔好齋睇，要讚好留言支持，如果唔係我就好似同空氣分享一樣啦🤪
真系好靓噶叉烧喎！😋😋😋
無呃你，今次係最好食嘅版本
誇張，咁你刀識整👍強耶
已經跟住整左一次~ 超正!!!
您好，请问一下焗炉系用边个模式呢？
請問呢個醬汁比例係1kg既梅頭份量？
掂！
多謝😂😂😂
平时出去吃饭的叉烧都比较柴，口感没这么好，烧的比较老，而且切的好厚。 但系见靓仔你整叉烧，我自己都想亲手做个叉烧比屋企人试下，焗出来色泽都好靓，望见流晒口水~
Tried the recipe twice. First i follow exactly the same but finds the texture was not tender enough. On the second try, i added a fresh pureed kiwi fruit when marinating (must be fresh so that the enzymes can break down protein molecules). It was amazing!!!! Do try it yourself!
thanks to share!
Wow~~ Looks Extremely Yummy!!! Thank you for sharing 👍👍
please share this video around too !
Hi there, can you please tell me what raw sauce is? Thanks for this recipe, can't wait to try it!
請問你用邊款焗爐？
so far D個係我整過最好食的叉燒😁
有意思👍🏻
多謝😊
我以前係好唔喜歡你、好怕見到你切野同擺碟。慢慢地開始改觀，好似越做越好😃 有好多可以學習的地方👍🏻
請問，生醬系咩黎? 裡面有咩材料?
what is the weight of meat? it needs to mention the sauce can marinate xx gram of pork
arthur,你好，我用梅頭扒做，唔知點解2次，個人都好鹹，如果要調節鹹度，應該調節邊種調味料，感謝指教。
試減時間
想問下唔用焗爐，用燒烤爐做唔做到同一個效果？因為想試下BBQ個陣整
可以，不過注意火力
試左，好食👍🏻但唔太夠甜味 下次開稠啲先
支持 多谢
🙇♂️🙇♂️
Arthur, 試了，义燒醬嘛嘛。你可否不用雞粉蠔油，用其它醬代替 ?⋯ 我試過只用生醬 燒至最後掃蜜糖反而更似义燒味，非常好食... In other words, 你的生醬比义燒醬更好味
Good
感謝神作
一定要試
生酱同芝麻酱系用咩牌子？
简单的黄豆酱+叉烧酱+老抽生抽腌，整出黎同外面烧腊铺都相似
一定要焗?
Laura S. 气炸锅、炭炉都得，再无就煎pan囖
Oh my God. I don't know this language. But your recipe was amazing and looking delicious 😘😘😘😋😋😋😋💐💐💐💐💐
Tried the recipe over the weekend, the best char siu I have tried. 我的oven做唔到Char on the sides, 要 broil for 10-15 minutes. But a real success.
嘩！好想食呀！🤤🤤🤤
😂🙇♂️🙇♂️多謝
有要求做得好～👍
Due to the poor quality of pork available to me. My preference is to cook with the Sous-Vide method. What adjustments you recommend for this recipe?
try the sauce and substitute
請問醃完义燒果啲醬可唔可以番用？如可以，用到幾時先要掉？🙏
我通常醃多次就算
有機會就試下你呢隻叉燒醬配方先
係，唔睇都試下啦🤡
May I know what is 'Raw Sauce'?
Will you put English Subtitles up too please?!
正
thxxxxx~
個叉燒醬是靈魂，我其實prefer你詳細用短片介紹點樣做個醬，而不是在片尾只顯示份量。
你既聲線太似一個歌手👨🎤太好聽了！
您拍片有進步好靚、煮嘢越來越專業。
多謝。。！拍片應該就是這樣😂😂😂