I loved your scientific approach cooking method, you are one uniquely remarkable home cook. Thx. so much for your generous sharing. May God always bless you and your loved ones.:-)
@2:36 was perfection and almost killed me lol...I usually "mong" lamb pot bowl and I "mong" them longer like an hour but with low medium heat which made em even more softer and you are so right about overnight because I usually cook a big pot and then add them into my noodles.....um um yum!!! Add oil and see you next Sunday! Road to 3k sub let's f-ing goooooooooooooooooo!!!!!!
Your lamb pot already sounds delicious 🤤 Haha, you realize I normally post a new video on Sundays. Actually, that depends on my editing speed. 😅 Thanks so much for the very encouraging words! Absolutely on my way! 💪🏻💪🏻💪🏻🤓
You are good at making the video ! But , you are eating the instant sauce , you are not eating the taste of the potato and ribs ! Cooking is as simple as possible , most important is the materials ! I hv never see adding so many instant sauce to cook potato and ribs 😳😳
我是退休人士，除了行山外，也喜歡玩煑飯仔；我也從妳和眾you tuber,學到嘢，我也從you tuber 學到生粉洗冬菇，生蠔; 淡 鹽水浸急凍肉，去雪味。
麥小姐，條片好鬼真實，連失手過程都出街👍😁。重講明唔為1個餸特登買1種醬料，明顯唔係有商業目的，好鬼貼地。👏👏👏😀
花田教煮幽默搞笑又親切，几好吖，加油！👍👍👍🙏🙏🙏💪💪💪
謝謝麥花田分享， 薯仔切完再浸水，除咗可以防止變黑， 仲可以浸走啲澱粉質， 跟住就點炆都唔會散架喇， 大概浸10-15分鐘！❣️🤟🏻❣️
多謝分享落生粉先這個醃排骨的秘訣！
我想分享下，要去除冰鮮肉的雪味，可以在清洗前用淡鹽水浸大概如20-30分鐘，再清洗乾淨，瀝水後再用廚紙抹乾！
多謝你分享就真🙏🏻🙏🏻😅
我下次都要用你呢個方法去雪味呀！👍🏻👍🏻
好多專業師傅都教用鹽水，我之前都有用過。後來看大陸的網，佢哋喜歡用麪粉落在未處理的肉上，撈魂，再等半小時，等唔好味或唔好的東西被麪粉吸晒，再洗乾淨。我試過這方法，特別雞肉，滑好多。
睇得好開心，煮得仲興奮
你好可愛😊喜歡睇你分享👍加油💪
閣下年紀比本人大，但覺得閣下很風趣性感，本人身處英國，現在也開始學煮唐餐，I will follow you... So to speak... Hahaha!
電磁爐個PART 其實睇W數 一般大眾覺得火力低 可能係用2000W D打邊爐用既電磁爐
如買2800W或以上既電磁爐 仲勁過一般煤氣爐既火力
廚具方面都有好大影響 對磁力越大反應既 越容易受熱 例如平底生鐵 熟鐵 鑄鐵呢類
腌野最好真刀真枪啦！油多嘀下排骨半煎炸，会不会好嘀？有洋葱可不可以不要葱？
好鍾意花田聲音👍👍👏👏🉐️🉐️
好喜歡睇你頻道，輕鬆又易學👍👍次次我都睇得哈哈大笑🤣🤣又可以學到野
謝謝捧場🙏🏻🙏🏻
令觀衆哈哈大笑係本台宗旨😉
@@McFattyHK 非常成功👏👏👏掌聲鼓勵
我老婆成日睇你啲片，之後我又睇！
第一次睇你嘅片 你好有style 用輕鬆手法 逐個step分享 😂提出好多習以為常嘅小錯誤 唔似一般煮食片咁悶😌
有同感
有同感
有根有據，好掂
你是對的,不用再加生粉埋獻,因為薯仔本身已含有starch,只要煮久一點,將汁液煮濃就可.
睇到好肚餓😂
如果夜晚睇可能特別肚餓🤤
下次唔駛醃排骨就咁煎然後炆 其實炆完排骨都入味而且會食到排骨鮮肉味 急凍排骨奇實都有鮮味 下次試吓吖
真係好想食呀！
😋😋😋
好好味呀😋
鍾意你黐黐地，好瘋趣! 😂
「瘋」字用得太正確🤣🤣
Well done , very entertaining with useful described
人靚餸靚！
呢個餸好好食！
謝謝你的分享，容易明白，令我可以入廚學煮。
好睇💪😉👍
介紹俺料排骨.好正.
花田，如落咖哩好唔好食呢？
都幾有趣😁😁😁
d 薯仔不用先走油咩？
如果是冰鮮排骨買返來洗唔洗用水洗完再醃？
我唔贊成先落生粉，要落齊其他醃料才落生粉，這樣生粉才可以包住醃料，而且你落得太多，生粉太多就容易黐鑊，連你個隻名貴鑊都黐到咁，可想而知。你用嚟作比較的另一碗未落生粉成碗水的情況，是醃料太多，這個比較錯誤引導觀眾
你而家一啲都唔論盡啦，愈煮愈好了，我年紀大唔鍾意食有骨，鍾意大魚大肉
多謝你解釋到嚸解我cc 覺得.電磁爐又唔夠鑊氣(以為我个induction WATT 數低得1200)又.黐鑊..等我換了好多牌子.連alessi le cruset corning 个stianless steel 煲刀試過
唔好客氣，大家交流一下🤓
反而我想問吓Alessi 好唔好用
我買了一套叫MAMI 有4煲嘅 alessi set 外型 ' 肥嘟嘟' 幾 靚幾cute .但正如我之前講刀系'有d 黐' 唔通係唔可以熱鑊加油(induction 齋 heat 冇落 液體唔得) 我也是alessi fans 所以也有其他.擺设..不過都覺得佢有少少overpriced..可能用一隻好平嘅易潔鑊用到佢d塗層冇咗之後就換左佢仲好
係呀Alessi 外型好吸引㗎，少少貴啦😅
等我煮得叻啲，買嚟試吓😄
依家啲易潔鑊都okay 耐用嘅🙏🏻🙏🏻
@@chilaichoy3893 人
我做馬鈴薯滷肉的時候，馬鈴薯(薯仔)不去皮，有人說皮比較營養，洗乾淨後再切塊炸起來備用，跟豬肉一起滷的時候會多一個香味，不知道適不適合用在香港的菜呢？
連皮炸的薯仔是無敵的😋
但我猜跟牛柳粒同炒可能比滷肉更美味😍😍
12:21 對，放一晚更入味
阿傑絕對識煮嘢㗎
唔洗落薑?
鬧始愛上你……煮的餸
幽默搞笑🍽🍽🍽🍽🍽
I loved your scientific approach cooking method, you are one uniquely remarkable home cook. Thx. so much for your generous sharing. May God always bless you and your loved ones.:-)
請問你的le creuset 鑊有多大cm ，那裏購買及價錢？
好。
首先，我好like 7分56秒个位姐妹，多 d 叫佢出嚟啦。至於个死“佬“，妳忘記咗佢算啦！😄😄！電磁佬既發明係要嚟打邊爐架咋，唔好當佢萬能，期望太高了
解凍排骨要用水解凍到排骨要白身無血水
You’re so sweet that everyone love you very much
Thanks thanks. The only thing I am sure:
This is one of the sweetest comments on my channel.😉
生粉作用純粹張醃料念住更易入味.醃過夜生粉落唔落都無所謂
炒完洋蔥係唔係冇洗鑊然後炒排骨？ 如果冇洗就好易黐底， 因為炒洋蔥嘅時候會釋出一啲糖分令到隻鑊黐底。
我用電磁爐.十多年一直刀唔知.佢系黐鑊嘅元兇..等我試咗好多唔同嘅鑊..多謝你.幫我解開之謎.
依家係咪對電磁爐又愛又恨呢🤓
靚女，你好鬼死靚呀！把聲迷死人！
What is the second sauce after the Hoisting sauce?
Hoisin... not hoisting...damn auto correct
Thank you for that. Will be buying ribs and potatoes tomorrow!!
Hope you like how the dish turns out🤓
喜欢你的视频，講解夠鬼馬。😂
喜歡你喜歡我的視頻，謝謝支持☺️
痴痴地！笑佐 😆😆😆
帶返工食排骨，有骨点方便呀？
有實用,超正!
加上字幕，我也想學。
你的樣子似楊怡，今集學到嘢
要用大火炆定小火炆？
有汁我唔敢大火，怕燶。通常收汁用中或中細火。
請問用 instant pot 煮這個 薯仔炆掛骨 可以嗎 ?
Very good❤
想問吓甜麵醬等於海鮮醬？
你把声好听。可以唱梅艳芳嘅歌。多谢分享如何腌排骨。
謝謝支持🙏🏻
我去苦練一下，不如我哋合唱「冰山大火」🤣🤣
@@McFattyHK 廚房吾好挍到「冰山大火」🤣話實你都几適合唱呢首噃!
請問生粉英文點寫🙏
生粉其實係食用澱粉嘅統稱，木薯粉、粟粉都屬於生粉。
我多數用粟粉corn starch, 有啲人鍾意用木薯粉tapioca starch。
搞什麼花臣呀！總共下了很多油,下左很重手醬油超咸啦！
新手一問，D醬唔系已經有咸味的嗎？點解仲要落點豪油，士油，咁咪好咸？
唔會呀，海鮮醬都帶甜同埋有落冰糖，鹹甜適中㗎🤓
落豪油增加鮮味
❤️❤️
靚女 你醃排骨的手法 是點心蒸排的程序 如果炆排骨我覺得用生粉加小許水 用手撈起好像有條缐似的 用來撈排骨 跟住走油 即是慢油炸 在這裡真是班門弄斧 請廚房師父不要見笑 多多指教
👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻
🙏🏻🙏🏻🙏🏻💪🏻💪🏻💪🏻🤓
各施各法，没有統一程序。
McFatty, 你係愛爾蘭🇮🇪人？
個名係有啲似🤓
你留長頭髮美艷好多！
蔥花呢😂
個人喜好啦🤣
想問下你D排骨在那處買的呢？
推
越係靚女越係易煮濃野
Sounds like McFatty has a budget induction cooktop.
Yeah but I also have a pricey one. Check out Ep122! 🤓
我都研究咗好耐， 究竟生粉先定豉油先🤣
都係參考幾個大師傅教路學嘅😅
我都喜歡看整野食的視頻，但需簡而精，太長
認同認同，會努力改善的💪🏻💪🏻
你的排骨好靚，請問喺邊度買？
靚女係比較 論盡d...哈哈！
蛋頭 🤣🤣🤣🤣🤣🤣
參考下 “職人吹水” pro 好多😉
我從不是專業廚師，將我的廚藝跟專業廚師比’Pro’，根本是以卵擊石。
或者是哪裡不夠’Pro’，來日我改進一下。
@@McFattyHK 唔係,我完全冇惡意,都係中意自己煮下嘢食嘅人,大家觀摩一下冇乜嘢,我都幾鍾意你呢個,輕鬆又好食.Thanks lady.😁😁
@@McFattyHK sorry, 講漏左, 我係話 pro 過森巴果位😉
必须落胡淑粉
你應該講清楚打開蓋炆才收到汁, 哈哈
真的需要嗎？這個channel 的觀眾都很「精靈」😉
@@McFattyHK 有教無類
原來電磁爐會吾夠火力炒排骨
6:35😂😂
精彩，佩服.。。加油
😂😂😂👏👏👏👍👍
唔係因為電磁爐功率唔夠，而係因為油唔夠多
不知道为啥，我觉得主持人很性感
👍👍👍
洋蔥太早落啦
@2:36 was perfection and almost killed me lol...I usually "mong" lamb pot bowl and I "mong" them longer like an hour but with low medium heat which made em even more softer and you are so right about overnight because I usually cook a big pot and then add them into my noodles.....um um yum!!! Add oil and see you next Sunday! Road to 3k sub let's f-ing goooooooooooooooooo!!!!!!
Your lamb pot already sounds delicious 🤤
Haha, you realize I normally post a new video on Sundays. Actually, that depends on my editing speed. 😅
Thanks so much for the very encouraging words! Absolutely on my way! 💪🏻💪🏻💪🏻🤓
f九
You are good at making the video !
But , you are eating the instant sauce , you are not eating the taste of the potato and ribs !
Cooking is as simple as possible , most important is the materials !
I hv never see adding so many instant sauce to cook potato and ribs 😳😳
我都覺得用得太多種類醬料，吃唔到食物嘅真正味道，排骨煮很太長時間會硬唔好吃。
你对眼好靚，好大食，食極都唔夠飽。
她
」
talk too much
嘻嘻！妳個样真系好鬼八吖😘
👍👍👍