⬇️⬇️English recipe follows⬇️⬇️ 蠔油八珍豆腐煲 材料： 硬豆腐2磚 蝦乾10隻 土魷1隻 急凍帶子2隻 急凍虎蝦4隻 急凍青口2隻 急凍魚肚適量 臘腸1條 冬菇（細）4隻 洋蔥1個 薑1小舊 處理： 1. 急凍食材，清水解凍。 2. 海味，清水浸軟。 3. 冬菇，清水浸軟。 4. 洋蔥，1開4，去皮，清水洗乾淨，撕開一片片，放煲仔內。 5. 薑，去皮，切片。 6. 急凍材料，清水洗乾淨。 7. 青口，去殼，清除內臟，清水洗乾淨。 8. 所有急凍海鮮，擎乾水。 9. 臘腸，用滾水淥一淥去除污漬，預先蒸熟。 10. 豆腐，清水洗乾淨，1開8。 11. 冬菇已浸軟，剪去椗。 12. 蝦乾，清水洗乾淨。 13. 土魷去皮，去骨，清水洗乾淨，花，切細舊。 14. 帶子、青口及蝦，用廚紙索乾，加入： a. 黑椒粉少許 b. 海鹽少許 撈勻。 15. 臘腸，斜切一塊塊。 烹調： 1. 大火在鑊中燒熱油2湯匙。 2. 放豆腐入鑊煎香。 3. 豆腐，一面已煎至金黃色，反轉繼續煎，兩面都已煎至金黃色，夾上碟。 4. 帶子，加入少許生粉，放鑊內。 5. 蝦及土魷，放鑊內煎透。 6. 加入魚肚，煎透，轉慢火。 7. 夾起蝦及帶子。 8. 轉大火，加入冬菇及蝦乾炒香。 9. 加入清水300毫升及蠔油1湯匙，大火滾起，冚蓋繼續炆。 10. 另一邊煲仔，大火燒熱。 11. 放薑片入煲仔爆香，加入洋蔥，冚蓋煮熱。 12. 鑊內的材料已炆腍，加入豆腐，攪勻，再炆2分鐘。 13. 鑊內的材料，倒入煲仔，大火滾起。 14. 加入臘腸、青口及蝦仁，大火滾2分鐘。 15. 完成，可享用。 Tofu claypot with 8 seafood treasures in oyster sauce Ingredients: Tofu (hard) 2 cubes Dried sea prawns 10 Nos. Dried squid 1 No. Frozen scallops 2 Nos. Frozen tiger prawns 4 Nos. Frozen mussels 2 Nos. Frozen fish maw appropriate amount Chinese sausage 1 No. Mushrooms (small) 4 Nos. Onion 1 No. Ginger (small) 1 No. Preparation: 1. Frozened ingredients, defrost in tap water. 2. Dried seafood, soak in tap water until it turns soft. 3. Mushrooms, soak in tap water until they turn soft. 4. Onion, divide it into 4 shares. Get it peeled. Rinse thoroughly. Separate it slice by slice and put them in a pot. 5. Ginger, get it peeled. 6. Frozened ingredients, get them rinsed. 7. Mussels, remove shells. Remove intestines and rinse thoroughly. 8. All frozened ingredients, get them drained. 9. Chinese sausage, soak in boiled~up water for a while to remove dirts on it. Steam it well in advance. 10. Tofu, get it rinsed. Divide it into 8 shares. 11. Mushrooms have been soaked well, cut the anchors. 12. Dried sea prawns, get them rinsed. 13. Dried squid, remove skin and intestines. Rinse with tap water. Cut into small pieces. 14. Scallops, mussels and prawns, dry with kitchen towels. Add seasoning: a. Dried black pepper little b. Sea salt little Mix well. 15. Chinese sausage, slantly slice. Steps: 1. Heat up 2 tbsp of oil at high flame in wok. 2. Put tofu in wok. Fry well. 3. Tofu, one side has been fried into golden yellow, flip over and continue frying. Both sides have been fried into golden yellow, put on plate. 4. Scallops, mix well with little tapioca starch. Put into wok. 5. Prawns and squid, fry well in wok. 6. Add in fish maw, fry well. Turn to low flame. 7. Pick up prawns and scallops. 8. Turn to high flame, add in mushrooms and dried sea prawns. Fry well. 9. Add in water 300ml and 1 tbsp of oyster sauce. Heat up at high flame. Cover up the wok and continue to braise. 10. On the other side, heat up a pot at high flame. 11. Put ginger slices into pot, fry well. Add in onion. Cover up the pot and heat it up. 12. The ingredients in wok have been braised well, add in tofu. Mix well. Braise for 2 more minutes. 13. Pour ingredients in wok into the pot. Heat up at high flame. 14. Add in Chinese sausage, mussels and prawns. Heat up at high flame for 2 minutes. 15. Complete. Serve.
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⬇️⬇️English recipe follows⬇️⬇️
蠔油八珍豆腐煲
材料：
硬豆腐2磚
蝦乾10隻
土魷1隻
急凍帶子2隻
急凍虎蝦4隻
急凍青口2隻
急凍魚肚適量
臘腸1條
冬菇（細）4隻
洋蔥1個
薑1小舊
處理：
1. 急凍食材，清水解凍。
2. 海味，清水浸軟。
3. 冬菇，清水浸軟。
4. 洋蔥，1開4，去皮，清水洗乾淨，撕開一片片，放煲仔內。
5. 薑，去皮，切片。
6. 急凍材料，清水洗乾淨。
7. 青口，去殼，清除內臟，清水洗乾淨。
8. 所有急凍海鮮，擎乾水。
9. 臘腸，用滾水淥一淥去除污漬，預先蒸熟。
10. 豆腐，清水洗乾淨，1開8。
11. 冬菇已浸軟，剪去椗。
12. 蝦乾，清水洗乾淨。
13. 土魷去皮，去骨，清水洗乾淨，花，切細舊。
14. 帶子、青口及蝦，用廚紙索乾，加入：
a. 黑椒粉少許
b. 海鹽少許
撈勻。
15. 臘腸，斜切一塊塊。
烹調：
1. 大火在鑊中燒熱油2湯匙。
2. 放豆腐入鑊煎香。
3. 豆腐，一面已煎至金黃色，反轉繼續煎，兩面都已煎至金黃色，夾上碟。
4. 帶子，加入少許生粉，放鑊內。
5. 蝦及土魷，放鑊內煎透。
6. 加入魚肚，煎透，轉慢火。
7. 夾起蝦及帶子。
8. 轉大火，加入冬菇及蝦乾炒香。
9. 加入清水300毫升及蠔油1湯匙，大火滾起，冚蓋繼續炆。
10. 另一邊煲仔，大火燒熱。
11. 放薑片入煲仔爆香，加入洋蔥，冚蓋煮熱。
12. 鑊內的材料已炆腍，加入豆腐，攪勻，再炆2分鐘。
13. 鑊內的材料，倒入煲仔，大火滾起。
14. 加入臘腸、青口及蝦仁，大火滾2分鐘。
15. 完成，可享用。
Tofu claypot with 8 seafood treasures in oyster sauce
Ingredients:
Tofu (hard) 2 cubes
Dried sea prawns 10 Nos.
Dried squid 1 No.
Frozen scallops 2 Nos.
Frozen tiger prawns 4 Nos.
Frozen mussels 2 Nos.
Frozen fish maw appropriate amount
Chinese sausage 1 No.
Mushrooms (small) 4 Nos.
Onion 1 No.
Ginger (small) 1 No.
Preparation:
1. Frozened ingredients, defrost in tap water.
2. Dried seafood, soak in tap water until it turns soft.
3. Mushrooms, soak in tap water until they turn soft.
4. Onion, divide it into 4 shares. Get it peeled. Rinse thoroughly. Separate it slice by slice and put them in a pot.
5. Ginger, get it peeled.
6. Frozened ingredients, get them rinsed.
7. Mussels, remove shells. Remove intestines and rinse thoroughly.
8. All frozened ingredients, get them drained.
9. Chinese sausage, soak in boiled~up water for a while to remove dirts on it. Steam it well in advance.
10. Tofu, get it rinsed. Divide it into 8 shares.
11. Mushrooms have been soaked well, cut the anchors.
12. Dried sea prawns, get them rinsed.
13. Dried squid, remove skin and intestines. Rinse with tap water. Cut into small pieces.
14. Scallops, mussels and prawns, dry with kitchen towels. Add seasoning:
a. Dried black pepper little
b. Sea salt little
Mix well.
15. Chinese sausage, slantly slice.
Steps:
1. Heat up 2 tbsp of oil at high flame in wok.
2. Put tofu in wok. Fry well.
3. Tofu, one side has been fried into golden yellow, flip over and continue frying. Both sides have been fried into golden yellow, put on plate.
4. Scallops, mix well with little tapioca starch. Put into wok.
5. Prawns and squid, fry well in wok.
6. Add in fish maw, fry well. Turn to low flame.
7. Pick up prawns and scallops.
8. Turn to high flame, add in mushrooms and dried sea prawns. Fry well.
9. Add in water 300ml and 1 tbsp of oyster sauce. Heat up at high flame. Cover up the wok and continue to braise.
10. On the other side, heat up a pot at high flame.
11. Put ginger slices into pot, fry well. Add in onion. Cover up the pot and heat it up.
12. The ingredients in wok have been braised well, add in tofu. Mix well. Braise for 2 more minutes.
13. Pour ingredients in wok into the pot. Heat up at high flame.
14. Add in Chinese sausage, mussels and prawns. Heat up at high flame for 2 minutes.
15. Complete. Serve.
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正 🤤
多謝呀🙏😁Daisy🧒
🌈好哥哥午安🙋♀️海鮮豆腐煲暖笠笠🔥鮮甜好滋味😋好正💯👍見到都好想食呀😋😋😛😛👍👍👍
Irene 🌈🙋🏻♂️唔知係咪網絡問題頭先想覆你♥️做唔到😙好在你再出現🌈食完海鮮八珍豆腐煲🥘😋大家都暖笠笠♥️🌈🥘😋🙏🏻
好哥哥👫好太太早。各位好友早🙋♀️氣温逐漸下降🌬 好哥哥一家人和各位好友記得注意保温 保重身體喔❤
好哥哥煮呢個豆腐海鮮什錦煲 今晚食就最正 食完全身香嘖嘖暖笠笠🤗🤗🤗謝謝好哥哥分享👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻💯💯💯
BB❄️今晚凍呀❄️你得唔得閒呀🙏😁我想請你食煲仔菜🤭♨️🥘
@@VeryGood_VeryGood 好呀🙋♀️😂多謝好哥哥先🙆♀️
阿好，今日呢個煲仔菜好正呀!點解落咁少帶子同青口？
Joanna🙋🏻♂️好正呀好豐富呀😋都夠啦😄因為兩個人食而且好多豆腐👍費事食唔晒又留返第二日😂反而唔夠食嘅感覺好正啊😜🤝😍🙏🏻
好好，早晨呀！
Man🙋🏻♂️你好呀😍今日天氣凍咗啊注意保暖啊🧣💪😋🥘🙏🏻
Good morning🤩
好貼地，屋企有什麼發揮自己想像
Happy 🙋🏻♂️Good morning🌞今晚凍注意保暖🧣❤️😋🥘🙏🏻🏆
@@chanminerva6460 早晨🙋🏻♂️晚晚煮飯😅有時見到乜嘢想食乜嘢想煮喺屋企攞齊料就做得🥘😋🤝多謝你留言❤️🙏🏻
🙋♀️Hello好叔叔👍👍👍好正喎😋😋😋豆腐煲😍😍😍正
囡囡🧒早晨☀️🙏😁❤️
@@VeryGood_VeryGood Hello 好叔叔
Delicious chef👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️❤️
Have a nice day
Thank you so much😁🙏❤️
請問個煲在那裏買的
Ling🙋🏻♂️呢個煲我叫佢做大長今煲😅我喺淘寶買㗎😃我都有同大家分享過你可以參考吓我呢條片呀🤝😍🙏🏻ua-cam.com/video/pylkcTIeO7k/v-deo.html
多謝你
morning morning 👫🐱🌻🌻🐱🌻🌻
小雲妹🙋🏻♂️Good afternoon 💯🌻🌻🌻🌻🌻😋😍🥘🙏🏻
🤤👍
國雄🙋🏻♂️呢個你好鍾意食播😋🥘❤️😁🙏🏻
什錦煲正。但欠粉絲呢。謝分享
粉絲👈屋企啱啱食曬囉🤭
hellobye
噢！你摷出的東西除了大眼雞外我雪櫃都有啊！
Kara🧒係咪真㗎🤭咁你今晚一於照做啦♨️🥘👍😁😁
@@VeryGood_VeryGood 要買豆腐😁
見到都好開胃呀！擺盤都好靚👍👍💝💝❤️❤️💞💞💓💓💖💖
你今晚賞面過嚟食飯嗎🙏😁🤭
@@VeryGood_VeryGood 👌👠👠👜👗💄🍍🥭🍇🍊🍑🍎🍒🍓🥝🍐🍏砌好果籃😂😂
@@chunchunchun1369 整好call 你❤️😁
Morning..老友
Helly 🙋🏻♂️老友老友💕❤️😋🥘👍
早晨！係你個雪櫃先有咁多靚料😬
唔算靚嘢嚟㗎🤭🤭🙏😁
今朝一早起身去左行山，而家食完飯洗埋碗先得睇返你個八珍煲🥲你雪櫃啲嘢多到咁，整九大簋都冇問題喇😂🤣🤣
May May🙋🏻♂️行山正啦又有陽光👏👏我琴日先行完💪多謝你呀返嚟都掛住睇我❤️多謝晒支持🤝🥰🙏🏻
個軍火庫好重貨
仲有幾個貨倉🔥🔥🔥🤭
八宝海鲜煲！八珍两个字被福州人trademark了！😜
唔係咁我都唔識啊😜😄🙏🏻
我喺醫院呀，慘!
Joanna吓😨ok嗎❤️
好哥😂
覺得你把聲好似陶大宇
不如你搵一次唱來吧倒轉全地球😂😂😂😂
好呀好呀🙏😁我好鍾意唱歌㗎🎤😁🙏
阿好师父，你的雪柜好似杂货店。。。🤣
係呀係呀🙏😁只係四分一陣🤭🤭🙏
好哥，越來越過份～～～～～～～好野，咩好野都識煮
Luen🙋🏻♂️嚇死我呀老友😝以為做得唔好🤪多謝你呀❤️💪都係家庭煮飯😋希望大家唔好嫌簡單🤝多謝晒🙋🏻♂️😋最緊要開心煮開心食😆😁💯♨️🙏🏻
@@VeryGood_VeryGood 點會呢，我衣啲新手邊識煮，我都係學好哥的表演睇邊個呢？
煮得多😅有成功咁好味👍😋就一定會🤝越煮越好😁多謝晒💪支持❤️💯🙏🏻