Reminds me when I was living in Toronto, they have huge tanks of live eels swimming in them, average one was 3’ long and 2 1/4” wide. The best way I liked them was to deep fried with salt and people. I think because they were fresh water eels, they are not so popular in Vancouver.🙁
deep fried eel must be thicker and bigger white eel which is from fresh water and salt water , not like those white eel from salt water in Asia , so the texture is a huge difference.
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有機會一定到嘉和美食 品嘗鉄鍋柴火黃鳝飯. 單看厨房衛生 已吃得安心. 再看厨師和嬸嬸手藝 更吃得開心. 謝謝Amy姐介紹 但是 妳忘記告知我們 嘉和美食地址.
咁多香料一定好食啦，又鸡油煮饭，又鳝骨汤底
鳝鱼肉又沙姜盐焗鸡粉，全部都系浓密的香料，吴好食就其啦
懂得原理的人，参照视频应该可以系屋企做到，只系豉油酱料就要靠自己啦
@@kinsfoodandbistro 烹飪係一門藝術 一樣食材 一樣環境 一樣器材 兩個人煮出來的東西 可能差天共地. 我有一個朋友 煮即食麵都會煮到一塌糊塗.
ありがとう😊😊😊
咁煮嘅黃鱔飯好啱口味。 阿姨啲頭髮好有型。
👍👍👍
😋😋🙏🙏
兄弟晚安。 好靚黃鱔飯😋😋
兄弟晚安.好过车仔面好多🤣🤣😋
各仁
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Reminds me when I was living in Toronto, they have huge tanks of live eels swimming in them, average one was 3’ long and 2 1/4” wide. The best way I liked them was to deep fried with salt and people. I think because they were fresh water eels, they are not so popular in Vancouver.🙁
“Deep fried with salt and people”? I’d be in jail if I did that! LOL,,😂😂
deep fried eel must be thicker and bigger white eel which is from fresh water and salt water , not like those white eel from salt water in Asia , so the texture is a huge difference.
睇到都流口水😋
无错，睇到食唔到！惨😭
一个阿姨睇五个炉，真把炮👍
這個烹煮程序，是經過改革的造法，好得適應流水分工作業的造法，已經不是傳統的一個人一個瓦煲一氣呵成的煮法。因此，缺失了傳統黃鱔飯那股由鱔血生化出來的，帶有血腥的特殊口味。以前，閣下在店門外就能"聞"到這家店在煮黃鱔飯，情況同煮狗肉類同；可現在失落了。
到台山去了解華僑出洋第一港口海口埠歷史文化
有去参观，会分享视频😀
又是黃鱔😂
她说煮了很久了，从小就开始煮
谢谢😀
.住宿同交通如何呀？請指教
我们是自驾，不过台山有高铁站，非常方便，住宿，我在台山合集的第一集有介绍，可以参考
👍👍👍👍👍