【炸生蠔】新鮮生蠔 簡易天婦羅 香脆多汁小技巧 溫度及時間

[@wailing710]

Looking forward the tempura mix and sauce...so yummy

[@fifomok5524]

天婦羅粉 其實唔應該咁開 要盡量打空氣係入面 果個粉要唔好全部溶係水度 仲有少少粉係個外面，唔好用蛋糕攪攪個野 用粗筷子粗果邊 。。。仲有天婦羅要整多d 先可以練習到 易學難精 個人喜歡配天汁白蘿蔔溶 或者ゆず醤油 青檸

[@CookKingRoom]

我下次玩教粉漿果陣留意下

[@feline3276]

玩埋 asmr

[@sandytang2237]

👍🏼😋

[@lamjacky9449]

2:52 唔睇字幕 以為上帝做人 100g既天份160g既清水

[@CookKingRoom]

愛德華話人體鍊成係水30升，碳20千克，氨4升，石灰1.5千克，磷800克，鹽250克，硝石100克，硫磺80克，氟7.5克，鐵5克，矽3克

[@蟾宮大廈]

老師:我買的是廣島雪藏生豪.做法又怎樣呢

[@CookKingRoom]

都是一樣的！

[@bifong4425]

一個字，正！
睇住你食到「索索聲」^^

[@CookKingRoom]

XDDD 好耐冇見！

[@louis4023667]

May I know which type of Japanese oyster you used?

[@CookKingRoom]

the oysters in the video were from France

[@mikoyeung8047]

大阪食過間食天婦羅 雞蛋
太神奇

[@weixx4784]

食完今晚执翻剂

[@yly3062]

多謝

[@ncheric1638]

Wow !! Not yet eat,heard the crack sound...yummy !!

[@CookKingRoom]

Thank you 😋

[@ncheric1638]

@@CookKingRoom 6

[@feline3276]

天婦羅 叉燒

[@CookKingRoom]

可以

[@waiwai742]

其實用急凍蠔得唔得架?

[@chimuncheung3872]

😋

[@raychan8463]

請問用雪藏廣島蠔得吾得㗎？

[@CookKingRoom]

得

[@holunho0710]

炸生蠔，睇見到吸引。

[@queenskitchenqueen598]

晨旱留留睇到流曬口水！

[@falconvick7]

桶蠔做唔做得架

[@CookKingRoom]

yes

[@nigelzou3801]

哩個狀態算唔算5成熟咧？如果炸到3成熟唔知會唔會好食啲咧🤔

[@isatong8834]

看到都想食加一杯wine,it’s nice happy hour,thank you to share.

[@az9743]

再快一半 個炸醬可能唔夠熟咁就唔脆🤔我估

[@waikiyu50]

食用花系邊度買 大佬😭😭問左好多次😂

[@yipwy5882]

烘焙材料舖見過

[@CookKingRoom]

你可以試下 donki, 佢哋有時會有

[@waikiyu50]

@@CookKingRoom thanks😊😊🙏🙏🙏🙏🙏👀

[@vr2uod]

總之係非常好啦！

[@CookKingRoom]

多謝！

[@andyxu2713]

好靚仔😍😍

[@CookKingRoom]

隻生蠔係唔係 haha

[@nicolelin4153]

好想学如何做天妇罗浆

[@CookKingRoom]

遲下教

[@98lwy63]

我想食

[@CookKingRoom]

用啲急凍刺身生蠔試下：）

[@nathanx7101]

其實下次可以用袋裝嘅新鮮韓國蠔減低成本🤣但味道都好好食👍

[@CookKingRoom]

係，我今次純粹係有生蠔食唔晒 lol