🎯 Key points for quick navigation: 00:00:02 *🥩 Kerry introduces a recipe for beef tongue, noting its dip in popularity due to high costs and long cooking times.* 00:00:47 *❄️ A 1 kg frozen beef tongue is recommended for consistency and easier cooking compared to fresh ones.* 00:01:32 *🔍 Proper pre-cooking steps, like blanching, are essential for achieving a tender beef tongue.* 00:02:17 *🥬 Kerry explains the importance of cooking the tongue for three hours to ensure it's tender.* 00:04:22 *🧂 A small amount of salt is added during cooking to enhance the flavor of the beef tongue.* 00:05:50 *🔥 After cooking, the skin of the beef tongue is removed for ease of handling and better flavor.* 00:08:14 *🍋 A lemon sauce complements the beef tongue, providing a refreshing acidity without using vinegar.* 00:09:34 *🎉 The fried beef tongue achieves a crispy exterior while remaining tender inside, perfect for serving.* 00:10:16 *🍲 The remaining beef tongue is used to create a flavorful vegetable soup that utilizes all ingredients, minimizing waste.* 00:12:34 *🥘 Kerry emphasizes the importance of ingredient size for convenience in cooking and serving.* Made with HARPA AI
*To those of you who live in the United States: It is not easy to find beef tongue. However, if you visit a Hispanic grocery store, you may have better luck. Beef tongue is called "lengua de res" in Spanish.* 🇺🇸🗽
@@kerryskitchen Yes. My supermarket used to sell beef tongue some years ago, but not any more. Beef tongue is becoming more and more difficult to find, except in some Hispanic grocery stores. There is a big Asian supermarket some ten miles away, and I shall go there sometime to see if they sell it. I love beef tongue, but it is not common in American food.
Thanks Alan. My brother living in US loves beef tongue. I wanted to refer him to this video but he said tongue is not easy to find. Now I can let him know what you said.
Done. Boiled for 2 hours. Lifted the tongue out. Put the water in the fridge when cooled. Fat solidified, off. Put plenty of onions and carrots then boiled again. Most onion melted away. The texture was like French onion soup. It was smooth, thick and sickeningly sweet. Nothing else was added. Ideal as winter comfort food with garlic bread on the side. Thanks for the intro.
多謝Chef Kerry, 我從未煮過牛舌，又未吃過煎牛舌，我第一次跟你去煮，果然好容易做，第一次吃煎牛舌，我和家人十分開心，真是外脆內軟，檸檬酸汁加些糖和少少醬油，真是簡單又清爽，我們很喜歡，又可以有湯飲，真是越吃越開心，真是很開心，多謝你的教授，你講解得很清楚和明白，真是多謝你。
多謝你信任 唔好客氣 牛利好食 但需要耐性 煎完真的好香 很獨特的口感味道 加了檸檬就無敵 還有如果煎牛扒 暫食之間前放點檸檬汁 也會香很多的 有機會試試😃
多謝Chef Kerry, 十分好味，我做了好幾次，我的家人和朋友都讚我厚切煎牛脷十分十分好味，加了檸檬🍋汁味道更加提鮮，我向各人説要看你的視頻和按埋鐘仔，真是高興，多謝你的教授，我們很高興你的教授，真是多謝你。
這個煎牛脷和牛脷湯睇咗好多次百看不厭 ,百吃也不厭,正到不得了.
好食 又軟又香 加檸檬汁 點食都唔覺得滯啊😃
很多謝Kerry大廚,解決去除牛脷衣的痛苦,我是超喜歡食牛脷。多謝,多謝👍👏。非常好。一定試做。
要炆一些時間 需要耐性但衣一定能去掉的 牛脷好味啊
多謝Kerry示範煎牛脷同牛脷雜菜湯, 有湯有餸加碟菜就一餐.
是啊 這樣做可以做到外脆內軟的 比日式做法更好
@@kerryskitchen 那厚切牛脷一定很好食.
Kerry，牛脷好好食呀！不過唔識煮，感恩有你教導！我要做大厨的學徒！😂😊
牛脷好食 需要點時間而已
wow...😋😋😋我未試過呢種切厚身煎
呢個汁學到野👍 我自己多數用瑞士汁煮牛脷多謝Kerry🤩🙏
多謝 厚切好食 煎完外脆內軟 放少許鹽和檸檬汁 而且堅正 試試做啊 還有啖湯好濃的
好似以前太平館的洋蔥牛脷，淋上瑞士汁。yum!
牛脷是至愛，謝謝分享👍👍👍
多謝 真心好食 切厚些 煎完趁熱食 正啊
即刻去買牛脷整吓先，多謝分享，廣告有睇😍🥰
多謝你 好好食的 😀
thank you for this! I will try it soon!
好啊好香的試試啦
我们今天也做了两道菜！可惜家里没有柠檬，用热情果代替，一样美味！那个汤的确太棒了！多谢您Chef Kerry~
熱情果更正 更香
哈哈哈，的确香。就是有点太咸了我放的酱油过多，下次注意。@@kerryskitchen
今次介紹嘅 “一舌兩味”, 好正。👍🏻
睇見都令人心動！！
多謝 Kerry 示範 🙏🏻🙏🏻
雖然需要三小時,值得的厚牛脷 煎完外脆內軟 湯也十分正
Love 牛舌 and Thank you lesson.................Chef
牛舌好食 特別是煎香 放點鹽 檸檬汁特別正
真係正到不得了😋👏🏻👍🏻再加意粉係我飛佛😆👏🏻👏🏻👏🏻
是啊厚牛脷煎完好好食的 湯也超正精華都在裡面
多謝你的示範分享煎牛脷，一定試做。👍👍👍🙏🙏
多謝支持
日本用燒的方法，是生燒。 咁點樣容易去脷胎？請指教！謝！
切啊直接切
用壓縮煲！45分鐘就OK可以😅🤗
我沒有用壓力煲的 以前試過 出來的味道不太好 你可以試試 估計三十分鐘左右就得
煮牛脷好麻煩不過好好食, 多謝示範做法. 👍👍
三小時絕對值得的
煎牛脷加檸檬醤油汁，有新意👍🏾
有用的香很多
如果好似師傅咁整，又唔係好煩喎，係要時間啫。請問，個湯可以做成羅宋湯咁樣嗎，？我自己就唔食牛脷，但家人鍾意食，整過，唔識去皮好煩，而家學咗師傅呢套會再試整。謝謝無私的教導。
個湯可以做羅宋湯的 加蕃茄膏 和菜就得 牛脷超好食的 我的方法外微脆內軟的 正
我都成日煮煎牛脷，慣用壓力煲煲半個鐘。
壓力煲煲野冇咁容易出味，令到切片後煎的牛脷比較濃味。哈。
你的方法不錯啊 👍哪些水 煲個簡單的菜湯味道超正的
用压力煲煲完煲水可不可以不要，然后加配菜加日本面鼔酱做面鼔汤
？
至愛中的至愛😍牛脷🥰
😃
工序係煩, 但堅好食, 多謝師傅!!
堅好食 三個鐘值得的 外邊餐廳沒多少願意做 只有日韓的 都是簿的
我最喜愛吃牛脷，大概兩個月做一次，多數是紅酒炆，今次會跟您的做法，多謝老師分享给我們的牛脷兩吃😍👍💯
牛脷湯也超正啊 厚牛脷很容易煎到外脆內軟的
好正
厚的真心正 外脆內軟
kerry,好野，多谢你嗝回复。我系话煮牛俐时间三粒钟，我地好难有柑多时间煮饭嗝。千其唔好误会。我系伊两日先至体到你条片，我已经订阅左啦。系外国都系自己煮送多过出去食伽啦。我会关注你的新视频。
多謝你 牛脷留來假期做啦 我的片9成由一個平底鑊完成的 而且都是急凍肉魚...其實就是照顧海外華人.第二是想幫香港一些條件沒哪麼多的家庭..利用很少的錢 一樣食得好 營養均衡
昨天买了牛舌，今早就看到师傅的视频，谢谢！不过我已经把牛舌苔先拖热水刮掉了，会不会没有了牛舌苔，汤的味道就差了点😁
試試我的方法啦 新年快樂
孟火？晚秋都有
低火啊 廣東話說慢火
今日整咗，因為懶，放咗入壓力鍋，以致太淋，湯就煮咗羅宋湯，煎牛舌的味道都可以，但賣相就唔非常唔靚。下次會再認真跟師傅做法。
哈哈哈 下次再做過 慢慢煮 😆牛舌味道和口感真的好啊
再聽番你講切沙律粒😆笑c
有4個廣告喇😆
哈哈哈哈
現在有壓力煲，20分鐘可以啦！
有當然好 但我要照顧很多家裡廚房條件不好的人 也能在家享受美味 這是我建立頻道的理念啊
真的吗? 我每次都煮2个小时。 我有2个压力煲还没有开始用。
一直想試又唔識煮，今次冇走宝啦
試試一步步來不複雜的😆
Kerry師傅， 我都好鍾意食牛脷， 未曾自己煮過 太繁複 ， 想請教三個鐘頭會唔會淋得滯呀， 太淋唔好食㗎喎
不會太淋的 三個鐘是我以前賣俾人時的經驗 大數據支持
@@kerryskitchen 如果用cast iron Dutch oven, 煮牛脷時間是否可短些？
做嗝事间长左嘀，都吴错。
有點兩道菜 我不喜歡太長視頻 已經壓到最短 不能再短 否則說不明白
立即去👍🏻
多謝支持
趁熱哥，牛脷外層未去衣，用來㷛湯嗎？
是的 煲完湯把衣去掉不要
請問，如果係已經切好一塊塊嘅牛脷，都一樣要煮3個鐘？
已經切好的 就直接煎 放點鹽檸檬汁 已經好好食
🙏
多謝
牛脷真係好正好食。但係相當麻煩。師傅👍送唔送外賣💪💪💪💪
哈哈哈哈哈 好食啊
多謝分享！ 我真係未煮過牛脷！ 豬脷就有炆吓！ 下次要跟你食譜試吓！👍
好啊試試好好味的
🎯 Key points for quick navigation:
00:00:02 *🥩 Kerry introduces a recipe for beef tongue, noting its dip in popularity due to high costs and long cooking times.*
00:00:47 *❄️ A 1 kg frozen beef tongue is recommended for consistency and easier cooking compared to fresh ones.*
00:01:32 *🔍 Proper pre-cooking steps, like blanching, are essential for achieving a tender beef tongue.*
00:02:17 *🥬 Kerry explains the importance of cooking the tongue for three hours to ensure it's tender.*
00:04:22 *🧂 A small amount of salt is added during cooking to enhance the flavor of the beef tongue.*
00:05:50 *🔥 After cooking, the skin of the beef tongue is removed for ease of handling and better flavor.*
00:08:14 *🍋 A lemon sauce complements the beef tongue, providing a refreshing acidity without using vinegar.*
00:09:34 *🎉 The fried beef tongue achieves a crispy exterior while remaining tender inside, perfect for serving.*
00:10:16 *🍲 The remaining beef tongue is used to create a flavorful vegetable soup that utilizes all ingredients, minimizing waste.*
00:12:34 *🥘 Kerry emphasizes the importance of ingredient size for convenience in cooking and serving.*
Made with HARPA AI
嘩多謝多謝 harpa ai我去睇睇
做法好正宗的❤️
是 傳統做法就是這樣 但需要時間 值得的 好食啊
*To those of you who live in the United States: It is not easy to find beef tongue. However, if you visit a Hispanic grocery store, you may have better luck. Beef tongue is called "lengua de res" in Spanish.* 🇺🇸🗽
Really? I haven't lived in the U.S......thanks for watching
@@kerryskitchen Yes. My supermarket used to sell beef tongue some years ago, but not any more. Beef tongue is becoming more and more difficult to find, except in some Hispanic grocery stores. There is a big Asian supermarket some ten miles away, and I shall go there sometime to see if they sell it. I love beef tongue, but it is not common in American food.
Thanks Alan. My brother living in US loves beef tongue. I wanted to refer him to this video but he said tongue is not easy to find. Now I can let him know what you said.
天啦，还没看内容的我竟然被“小时光面馆”的广告戳到泪点：为了重要的人，风，也会停下来～吃面看个性
有些廣告是很好看的 我頻道裡播放清單中的台灣廣告裡有蘇慧倫媽媽的黑洞 好看 拍得很好
👍👍👍
😆
👍
多謝支持
👏👍🙏🏼
正啊牛脷😀
Subscribed
thanks a lot😁
多謝,原來牛脷是这样煮,之前买了一条回來,浪費了
是的 這樣煮夠軟 煮完後做沙津 煎也可以
😋😋😋😋😋😘😍😊
多謝支持
淨麥記廣告都6分幾點祗30秒🤣
多謝你😃😀🍺😆🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺
煲水出水之後羅來煲湯 直接飲牛口水😢
😃😄😆😀
食牛舌就和牛 打茄輪😀😆😄😃
😋😋😋👍👍👍!!!
多謝
好長氣，重覆又重覆
多謝你支持
👍🏻👍🏻👍🏻🙏🏼🙏🏼🙏🏼😋😋😋
多謝
Present
多謝你
Done.
Boiled for 2 hours.
Lifted the tongue out.
Put the water in the fridge when cooled.
Fat solidified, off.
Put plenty of onions and carrots then boiled again.
Most onion melted away. The texture was like French onion soup.
It was smooth, thick and sickeningly sweet. Nothing else was added.
Ideal as winter comfort food with garlic bread on the side.
Thanks for the intro.
長氣，點樣渣刀都要講甘耐
給新手看的
我愛吃 但我不敢摸佢
哈哈哈 有點可怕型狀 的確是 😆
@@kerryskitchen 所以我只能買店切好的
表达有点乱
有時會的 有時腦子裡東西太多 想簡單表達不容易
好想煮但。。。好核突
好好味的😀😃😊
煮野太長舌
我需考慮不同程度的網友 跟你不一樣 你只需考慮從自己的角度出發 滿足自己就可以 你懂嗎
其實比起其他煮食的片已經唔算長，有啲洗菜，浸水，都放在片中，又廢話連篇的巳經很好了
好恐怖，好似碎屍件！
係啊😃
講嘢咁冇系統,又唔夠精簡,實在冇耐性睇到尾
是啊我沒有用稿 想到乜就講乜 已經很精簡 要點必須講 我要照顧新手 你找外國的片看吧 可能短一點
👍👍👍👍👍👍👍👍
需要些時間 但好好食的
👍👍👍
😀
你用的厨具同 Masa 一樣。簡單實用。我在多倫多加拿大。本地牛脷一個半鐘夠晒！
@@mabelleung4722 請問在多倫多何處可買到牛脷？
👍👍👍👍👍
多謝你
👍👍👍
多謝支持 雖然需要三小時但是是值得的