I tried the oven set at 235 degrees for 20 minutes for the pork. The higher temperature would seal in the juice and the BBQ pork is juicier. What do you think?
Can I get this recipe in English? I believe I have identified all the ingredients. Missed the rose wine qty. And confused on the 2 different bags of marinade? Thanks for any assistance.
Thank you for the recipe! I've been trying to recreate HK Char Siu, as we live overseas, and following your recipe was my most successful attempt. It was very clear and easy to follow, and my family loves it!
Tried the recipe twice. First i follow exactly the same but finds the texture was not tender enough. On the second try, i added a fresh pureed kiwi fruit when marinating (must be fresh so that the enzymes can break down protein molecules). It was amazing!!!! Do try it yourself!
![頂級叉燒王 | 簡單步驟做出神級水準 | 保證爆汁絕技公開 | 獨家做法只需醃製30分鐘就做到 | Best Air-fried Cha Siu Recipe [💬 Eng sub ]](http://i.ytimg.com/vi/Pn_AB68Cchk/mqdefault.jpg)
我住在紐約，做過好幾種不同配方嘅叉燒，唔敢講最好食但都過得去。今次用咗你嘅配方做生醬同埋醃製配方，加入左芫荽頭同埋蔥白，用攪拌機打爛，隔渣之後醃咗七個鐘，燒完出嚟簡直冇得頂，可以講話比得上唐人街大旺（出名燒臘店）嘅出品。從來都係用蜜糖做皮水，今次用咗麥芽糖真係唔同，嗰啲焦甜味係蜜糖俾唔到嘅，只不過一向屋企都唔會有麥芽糖所以都用蜜糖代替。已經把你嘅視頻轉發多個朋友，多謝分享。
好欣賞你所有步驟由零開始，廚房整潔👍👍，次次睇完心想搞咁大壇不只是醃肉，而是big project 但追隨尊重食物及重要求，吸了口氣又出發，多謝你無私的分享。
多謝你！我最喜歡你最類型的觀眾！
之前慢煮的版本試過很多次了，才發現有這個版本，請問這個不需要香菜和雞蛋了嗎？感覺之前香菜味在裡面的效果很好有一種特殊的味道。
多謝大佬無私分享，家人食完讚不絕口
多謝
我現在醃的醬汁 同你這個差不多， 但是每次要醃覺得好麻煩。 想請教下， 可以放落罐保存做其他燒烤的， 是生醬還是叉燒醬？
Arthur
好多謝你嘅叉燒食譜 的確係神級 可以同某米之蓮酒樓的地拖頭叉燒媲美
你教得好詳細 雖是兩年前的影片 一樣咁精彩
初一醃 初二食
我家人讚口不絕
祝你和家人新年快樂 身體健康 出多啲影片教我哋煮好餸🙏🏻👍🏻👏🏻🎶
非常感謝！記得訂閱同埋撳埋旁邊個鐘仔呀！
I tried the oven set at 235 degrees for 20 minutes for the pork. The higher temperature would seal in the juice and the BBQ pork is juicier. What do you think?
Can I get this recipe in English? I believe I have identified all the ingredients. Missed the rose wine qty. And confused on the 2 different bags of marinade? Thanks for any assistance.
請問，生醬系咩黎? 裡面有咩材料?
真的是不錯的，我做了5次，用了市面的叉燒醬做對比，還是您這個食譜最好吃！
do you put 5 spice in the marinate mixture?
yes
請問你用邊款焗爐？
Thanks for sharing this excellent recipe. Please tell me what to cook with the left over 生醬 or your other recipe that will use the sauce. Thanks.🙏
醃排骨好呀！
@@CookKingRoom 焗排骨同炆排骨都得？？
@@evakwan2965 中式生醬焗排骨, 蒸排骨都得
d 蒜蓉同埋乾蔥蓉使唔使放埋落生醬到？旁白冇話要放但我見到好似放咗。。。
Thank you so much for the video. It looks so delicious!! Can I make it with Sous Vide?
請問可否介紹吓你用緊嘅焗爐？及詳細嘅使用方法？🙏🏼
Thank you for the recipe! I've been trying to recreate HK Char Siu, as we live overseas, and following your recipe was my most successful attempt. It was very clear and easy to follow, and my family loves it!
thanks ! happy new year!
What actually is 生醬? Tried searching for Raw Sauce but could not find a definitive answer. Is it peanut sauce or a type of soy sauce?
it’s at the end of the video starting around 9:50
I don’t understand too🤔
Their ingredient does not look like the same!
多謝你既recipe. 完全好食過出面買。前日整左慢煮玫瑰豉油雞 都超級好食！
This looks amazing! Can I use honey instead of maltose? Is it a big difference? Thank you 💓🤤
雖然整生醬好多功夫，但舊叉燒真係好好食。另外，即使買唔到第一刀，用西班牙豬梅頭，效果已超級好。我自己整過好多次叉燒，今次最成功。謝謝分享。
請問醃完义燒果啲醬可唔可以番用？如可以，用到幾時先要掉？🙏
我通常醃多次就算
我想問下個食譜有沒網址提供，小弟在日本，覺得可能跟住原來個食譜來做比較合適。
👍👍👍👍👍the best char siu i eversee in utube,
thanks!
什麼叫做生醬
Arthur, 試了，义燒醬嘛嘛。你可否不用雞粉蠔油，用其它醬代替 ?⋯ 我試過只用生醬 燒至最後掃蜜糖反而更似义燒味，非常好食... In other words, 你的生醬比义燒醬更好味
生酱 recipe please
會否再做一次這個食譜? 你近4年都冇整過叉燒, 又可以整進階版, 或者簡化版, 刷多幾次流量, 55萬view 乘3, 都幾和味
我用五花肉,九烤出来的义烧很硬,什么原因
個本叫咩野書呀？
生醬係點整？唔該
Many thanks for your sharing and teaching. Belated Happy Chinese New Year!
非常掂👍
你講得啱，variables 多，一定要跟自己口味微調。
請問焗爐應該用上下火抑或對流風？若果件叉燒較大件，要用高温啲抑或要焗耐啲？
May I know what is 'Raw Sauce'?
今日試整 但我無洛水飴 請問水飴是什麼 不知加拿大可賣得到.
即是糖水！
生酱同芝麻酱系用咩牌子？
，請問邊個搵到點整生醬，謝
9:58開始
thx!😂
請問 1:23 個醃料 有蠔油 海鮮 芝麻 加 生醬。
但係生醬又係蠔油 海鮮 芝麻
係要重複落兩次嗎
怕錯分量
Thanks
岩
你講到好吸引，一於搵日試下！之前已經跟你做過兩個义燒食譜，屋企人好讚，對於呢個食譜更加充滿期待！
今次呢個最好食
請問呢個醬汁比例係1kg既梅頭份量？
arthur,你好，我用梅頭扒做，唔知點解2次，個人都好鹹，如果要調節鹹度，應該調節邊種調味料，感謝指教。
試減時間
昨晚整咗，超級好味😋，謝謝你的receipe 🙏🏻🙏🏻🙏🏻講解非常清晰👍🏻👍🏻👍🏻
似出面?
今天終試咗, 我六個食譜中這個最捧. 但水飴是糖水是怎樣做的.
您好，请问一下焗炉系用边个模式呢？
請問生醬之後可以用黎做乜？
呢個醬，醃豬特別好食。我試過整排骨唔錯的！
@@CookKingRoom 即係跟你片尾做果款生醬夾醃豬嗎? 另外我整出黎有層油咁啱唔啱架, 因為臨尾將炸野既油撈埋
呢個份量可以奄多少公斤嘅肉？
請問生醬材料怎樣做
睇曬條片就有
@@CookKingRoom ok
你而家越做越好呀 真係好 我鍾意睇你頻道 但係你用嘅食材係好高級
都有平嘢架😂
生醬仲有咩其他用途?
其實整鴨整雞都用得
@@CookKingRoom 下次可唔可以示范下用呢個醬整 d鴨次次見到都好大隻 唔係好識玩 haha thanks
我想問吓义燒醬用嚟醃义燒6-12hrs.咁生醬係幾時用㗎？🙏
咩叫生醬？
您拍片有進步好靚、煮嘢越來越專業。
多謝。。！拍片應該就是這樣😂😂😂
請問肉份量多少？
恭喜你！你唔使切啦！剛剛整咗、真係好好味！😋😋😋😋
整左啦！真係好似街買的叉燒，好好味！多謝分享。
what is raw sauce ?
what is the weight of meat? it needs to mention the sauce can marinate xx gram of pork
片尾有看到，謝謝分享
简单的黄豆酱+叉烧酱+老抽生抽腌，整出黎同外面烧腊铺都相似
一定要焗?
Laura S. 气炸锅、炭炉都得，再无就煎pan囖
想咨询一下，乜嘢系生酱？唔该
最後已經講左
no rose wine?
試做了, 真的好吃, 舊世界的味道, 多謝分享
好靓既叉烧！一定会试吓做！
多謝🙇♂️
想問下唔用焗爐，用燒烤爐做唔做到同一個效果？因為想試下BBQ個陣整
可以，不過注意火力
真係好好味喎 👍 如果你唔想整“生醬” 生醬嘅材料每樣重量乘0.114. （0.114x）加入叉燒將會約莫一樣.
D醬係咪可以reuse.... 可以用幾多次
我唔建議reuse
@@CookKingRoom thank you
平时出去吃饭的叉烧都比较柴，口感没这么好，烧的比较老，而且切的好厚。 但系见靓仔你整叉烧，我自己都想亲手做个叉烧比屋企人试下，焗出来色泽都好靓，望见流晒口水~
叉燒醬嘅豉油係用老抽定生抽？
生抽
勁。明天馬上試。thank you
加油！
Due to the poor quality of pork available to me. My preference is to cook with the Sous-Vide method. What adjustments you recommend for this recipe?
try the sauce and substitute
叉燒用豉油？
冇焗爐點算?
Me too 想問慢煮有冇得跟，係咪同之前慢煮义燒條片一樣咁煮都得？
個汁可以用係慢煮上面，不過我就無試過。
無焗爐煎啦
好美味，睇見都想食。
整左3次。都好成功。真係好味過出邊啲叉燒。thx
真係真係好好好食，依家我只做e個版本。
多謝分享😊
鸡粉可以用鸡精替代吗
可以
乜叫生醬？
嘩正👍🏻😋，一定好食。好似每個細節都不能多不能少咁😅，不過我有興趣整😁，自家叉燒旦反🤤。不過一定要放幾日假整先得😂。謝謝分享
片中嘅生醬拎黎做咩 ？唔見有加入叉燒到
唔好飛片
我都睇左两次才留意到片頭己經要落生醬😂
生酱???点用？跟叉烧酱嘎区别？？求学问
混合使用
好正! 👍😋一定要做黎試吓! 多謝分享!!🙏☺️
多謝🙇♂️🙇♂️🙇♂️
生酱什么做用
真系好靓噶叉烧喎！😋😋😋
無呃你，今次係最好食嘅版本
有機會就試下你呢隻叉燒醬配方先
係，唔睇都試下啦🤡
之前試慢煮差燒個食譜兩次都失敗曬 今次再試下先
謝謝分享。非常欣賞你勁乾淨嘅廚房。可以睇到除左拍片整嘢食,背後嘅準備工作都好花心機。
如果唔係要大家睇得舒服，好多野可以求其😂😂😂
有冇得叫賣外pls
2 盒 thx 😊
試了, Thanks for the recipe
忘記北美的玫瑰露有鹽
有些過鹹
不過還好
我用 Philips 氣炸鍋做
焗到第三次終於無焗到變黑炭
這是我的火力跟時間
先用 130C / 25 minutes,
上水飴,
再用 160c /10 minutes
想要焦黑的話
先用 140C / 30 minutes... 不過我覺得肉有些硬...應該是我肉不好的問題
150C 就超黑.... 時間要短好多...
(以上以 Philips 的 Air Fryer 作準)
J F 請問你用什麼牌子玫瑰路，我已經買不到香港做的玫瑰路，現在的酒全是中國天津做的。也許我買了假貨，焗好之後出爐，臭味，waste 了我塊肉。
@@jguser-d3g 中華青甸 也是大陸製的
香港都有做的😅
啲架撐又幾靚
多謝☺️
成果非法，谢谢。另外问题就是300g糖让我放到怀疑人生，我只放了150
多d糖係真的
可以在深山也能有的素材可掣出美味义燒，正！
How to make raw sauce?
真是提起心肝跟你呢个recipe整左！超正！😄😂👍🏻好好吃啊！如果d肉我起得靓d，大细均匀d就完美了！好过出边买的质量无保证啊！好好吃！🙏👍🏻👏🏻
Will you put English Subtitles up too please?!
师傅你好，请问师傅五香粉放多少呢？谢谢
無得弹!!整體拍得非常好。
多謝，大家記得唔好齋睇，要讚好留言支持，如果唔係我就好似同空氣分享一樣啦🤪
什么是生酱？
Hi there, can you please tell me what raw sauce is? Thanks for this recipe, can't wait to try it!
Tried the recipe twice. First i follow exactly the same but finds the texture was not tender enough. On the second try, i added a fresh pureed kiwi fruit when marinating (must be fresh so that the enzymes can break down protein molecules). It was amazing!!!! Do try it yourself!
thanks to share!
下次試下炭爐燒又多左層次👍🏻
有人已經試左了😂