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又入嚟見下從小到大至like咕嚕肉正😍😋😋
🙏🙏🙏😊😊😊
好肚餓吖！！
wowSo much amazing foodCan't wait to visit HK againCheersWith AWESOME love from North America
Thanks Just Awesome 👏
這位大㕑炒嘅每一樣小菜、都覺得好正 、好啱我口味、 餸飯一流 👍👍💯 不過有ㄧ味唔一样炒法~喺我屋企厨房, 通常叉烧切丁, 先爆香再落蛋液, 出鑊上菜比較好味道呵! 👍👍
😊👍👍👍😋😋😋
咕嚕肉醃粉即炸 ，然後加酸甜醬兜勻， 芡汁份量僅僅黐住表面 形成外脆內軟， 現在的咕嚕肉或生炒骨 先炸定擺落雪櫃備用， 然後芡汁又落得太多又酸又淋肉質又乾， 香港現在很難找到 傳統做法的食肆
义烧炒蛋，一定滑，椒絲腐乳唐生菜，一定不會黑，大滚水泵菜，有料
😊👍👍👍
😋~ 滑蛋叉燒好似好好味喎。。。
Yes 😋👍👍👍
好犀利！amazing!
😊🤝🤝🤝
下饭🤗
😊🙌🙌🙌
鑊氣 is the main ingredient of Cantonese stir-fry 😋😋😋😋😋
Yes 😊👍👍👍
落油唔使本。
Thanks !
😊🙏🙏🙏
背景音樂好好聽，邊度有得download
喺RUclips 音效庫可以download 呀！😊
@@asiaplay2019 叫咩曲名啊😊😊
忘了😭
咖小
各位可否告知地址在那裹，好想親身品嘗下？🙏🙏🙏👌👌
富豪燒臘飯店 香港沙田石門安群街1號京瑞廣場2期地下G01鋪
It may just be me , but I think your audience would like to know the namesof the dishes being made by the chef 😋
looks like... 1:08 sweet and sour fish1:27 sweet and sour port2:19 sweet and sour beef (probably liver)3:35 stir-fry eggs with bbq pork5:05 stir-fry lettuce 6:48 sweet and sour spare ribs8:02 bok chop with dry-scallop black mushroom
I made this comment recently but no change yet. Not everyone is familiar with HK Cantonese food etc.
點解明明都夠油又唔會痴底都仲要係咁落油落去，樣樣餸明明不缼油都係咁落幾次油，我相信這不是油需要落的問題，而明顯係個廚師自己嘅慣手勢，係一個習以為常之後嘅唔好手勢
學壞師 咕嚕肉 炸完 落完糖醋仲開火煮咪淋哂囉
呢啲係中菜所講的鑊尾油,令到碟餸反光令身,賣相好睇,當然食會覺得多油咗少少,一般來講打工都係跟廚房大佬要求,佢話點炒就點炒
油太多啦
點解次次都系我食飽左才看到😭😭😭
😂😂😂唔好意思啊！
以前酒樓佬有支歌。笑個D水鬼升城惶。懵得得，咕嚕肉當生炒骨。老懵董，鼻涕當人種。
而家仲有酒樓生炒骨當咕嚕肉㗎！而且真係有食客唔識分別呢兩款係兩回事！
又入嚟見下
從小到大至like咕嚕肉
正😍😋😋
🙏🙏🙏😊😊😊
好肚餓吖！！
wow
So much amazing food
Can't wait to visit HK again
Cheers
With AWESOME love from North America
Thanks Just Awesome 👏
這位大㕑炒嘅每一樣小菜、都覺得好正 、好啱我口味、 餸飯一流 👍👍💯 不過有ㄧ味唔一样炒法~喺我屋企厨房, 通常叉烧切丁, 先爆香再落蛋液, 出鑊上菜比較好味道呵! 👍👍
😊👍👍👍😋😋😋
咕嚕肉醃粉即炸 ，然後加酸甜醬兜勻， 芡汁份量僅僅黐住表面 形成外脆內軟， 現在的咕嚕肉或生炒骨 先炸定擺落雪櫃備用， 然後芡汁又落得太多又酸又淋肉質又乾， 香港現在很難找到 傳統做法的食肆
义烧炒蛋，一定滑，椒絲腐乳唐生菜，一定不會黑，大滚水泵菜，有料
😊👍👍👍
😋~ 滑蛋叉燒好似好好味喎。。。
Yes 😋👍👍👍
好犀利！amazing!
😊🤝🤝🤝
下饭🤗
😊🙌🙌🙌
鑊氣 is the main ingredient of Cantonese stir-fry 😋😋😋😋😋
Yes 😊👍👍👍
落油唔使本。
Thanks !
😊🙏🙏🙏
背景音樂好好聽，邊度有得download
喺RUclips 音效庫可以download 呀！😊
@@asiaplay2019 叫咩曲名啊😊😊
忘了😭
咖小
各位可否告知地址在那裹，好想親身品嘗下？🙏🙏🙏👌👌
富豪燒臘飯店
香港沙田石門安群街1號京瑞廣場2期地下G01鋪
It may just be me , but I think your audience would like to know the namesof the dishes being made by the chef 😋
looks like...
1:08 sweet and sour fish
1:27 sweet and sour port
2:19 sweet and sour beef (probably liver)
3:35 stir-fry eggs with bbq pork
5:05 stir-fry lettuce
6:48 sweet and sour spare ribs
8:02 bok chop with dry-scallop black mushroom
I made this comment recently but no change yet. Not everyone is familiar with HK Cantonese food etc.
點解明明都夠油又唔會痴底都仲要係咁落油落去，樣樣餸明明不缼油都係咁落幾次油，我相信這不是油需要落的問題，而明顯係個廚師自己嘅慣手勢，係一個習以為常之後嘅唔好手勢
學壞師 咕嚕肉 炸完 落完糖醋仲開火煮咪淋哂囉
呢啲係中菜所講的鑊尾油,令到碟餸反光令身,賣相好睇,
當然食會覺得多油咗少少,一般來講打工都係跟廚房大佬要求,佢話點炒就點炒
油太多啦
點解次次都系我食飽左才看到😭😭😭
😂😂😂唔好意思啊！
以前酒樓佬有支歌。笑個D水鬼升城惶。
懵得得，咕嚕肉當生炒骨。
老懵董，鼻涕當人種。
而家仲有酒樓生炒骨
當咕嚕肉㗎！
而且真係有食客
唔識分別呢兩款
係兩回事！