I loved your scientific approach cooking method, you are one uniquely remarkable home cook. Thx. so much for your generous sharing. May God always bless you and your loved ones.:-)
@2:36 was perfection and almost killed me lol...I usually "mong" lamb pot bowl and I "mong" them longer like an hour but with low medium heat which made em even more softer and you are so right about overnight because I usually cook a big pot and then add them into my noodles.....um um yum!!! Add oil and see you next Sunday! Road to 3k sub let's f-ing goooooooooooooooooo!!!!!!
Your lamb pot already sounds delicious 🤤 Haha, you realize I normally post a new video on Sundays. Actually, that depends on my editing speed. 😅 Thanks so much for the very encouraging words! Absolutely on my way! 💪🏻💪🏻💪🏻🤓
You are good at making the video ! But , you are eating the instant sauce , you are not eating the taste of the potato and ribs ! Cooking is as simple as possible , most important is the materials ! I hv never see adding so many instant sauce to cook potato and ribs 😳😳
花田教煮幽默搞笑又親切，几好吖，加油！👍👍👍🙏🙏🙏💪💪💪
我是退休人士，除了行山外，也喜歡玩煑飯仔；我也從妳和眾you tuber,學到嘢，我也從you tuber 學到生粉洗冬菇，生蠔; 淡 鹽水浸急凍肉，去雪味。
謝謝麥花田分享， 薯仔切完再浸水，除咗可以防止變黑， 仲可以浸走啲澱粉質， 跟住就點炆都唔會散架喇， 大概浸10-15分鐘！❣️🤟🏻❣️
麥小姐，條片好鬼真實，連失手過程都出街👍😁。重講明唔為1個餸特登買1種醬料，明顯唔係有商業目的，好鬼貼地。👏👏👏😀
多謝分享落生粉先這個醃排骨的秘訣！
我想分享下，要去除冰鮮肉的雪味，可以在清洗前用淡鹽水浸大概如20-30分鐘，再清洗乾淨，瀝水後再用廚紙抹乾！
多謝你分享就真🙏🏻🙏🏻😅
我下次都要用你呢個方法去雪味呀！👍🏻👍🏻
好多專業師傅都教用鹽水，我之前都有用過。後來看大陸的網，佢哋喜歡用麪粉落在未處理的肉上，撈魂，再等半小時，等唔好味或唔好的東西被麪粉吸晒，再洗乾淨。我試過這方法，特別雞肉，滑好多。
你好可愛😊喜歡睇你分享👍加油💪
好鍾意花田聲音👍👍👏👏🉐️🉐️
第一次睇你嘅片 你好有style 用輕鬆手法 逐個step分享 😂提出好多習以為常嘅小錯誤 唔似一般煮食片咁悶😌
有同感
有同感
好喜歡睇你頻道，輕鬆又易學👍👍次次我都睇得哈哈大笑🤣🤣又可以學到野
謝謝捧場🙏🏻🙏🏻
令觀衆哈哈大笑係本台宗旨😉
@@McFattyHK 非常成功👏👏👏掌聲鼓勵
腌野最好真刀真枪啦！油多嘀下排骨半煎炸，会不会好嘀？有洋葱可不可以不要葱？
睇得好開心，煮得仲興奮
有根有據，好掂
你是對的,不用再加生粉埋獻,因為薯仔本身已含有starch,只要煮久一點,將汁液煮濃就可.
電磁爐個PART 其實睇W數 一般大眾覺得火力低 可能係用2000W D打邊爐用既電磁爐
如買2800W或以上既電磁爐 仲勁過一般煤氣爐既火力
廚具方面都有好大影響 對磁力越大反應既 越容易受熱 例如平底生鐵 熟鐵 鑄鐵呢類
閣下年紀比本人大，但覺得閣下很風趣性感，本人身處英國，現在也開始學煮唐餐，I will follow you... So to speak... Hahaha!
Well done , very entertaining with useful described
I loved your scientific approach cooking method, you are one uniquely remarkable home cook. Thx. so much for your generous sharing. May God always bless you and your loved ones.:-)
我老婆成日睇你啲片，之後我又睇！
鍾意你黐黐地，好瘋趣! 😂
「瘋」字用得太正確🤣🤣
謝謝你的分享，容易明白，令我可以入廚學煮。
下次唔駛醃排骨就咁煎然後炆 其實炆完排骨都入味而且會食到排骨鮮肉味 急凍排骨奇實都有鮮味 下次試吓吖
好好味呀😋
人靚餸靚！
花田，如落咖哩好唔好食呢？
睇到好肚餓😂
如果夜晚睇可能特別肚餓🤤
如果是冰鮮排骨買返來洗唔洗用水洗完再醃？
你而家一啲都唔論盡啦，愈煮愈好了，我年紀大唔鍾意食有骨，鍾意大魚大肉
真係好想食呀！
😋😋😋
我做馬鈴薯滷肉的時候，馬鈴薯(薯仔)不去皮，有人說皮比較營養，洗乾淨後再切塊炸起來備用，跟豬肉一起滷的時候會多一個香味，不知道適不適合用在香港的菜呢？
連皮炸的薯仔是無敵的😋
但我猜跟牛柳粒同炒可能比滷肉更美味😍😍
炒完洋蔥係唔係冇洗鑊然後炒排骨？ 如果冇洗就好易黐底， 因為炒洋蔥嘅時候會釋出一啲糖分令到隻鑊黐底。
都幾有趣😁😁😁
我唔贊成先落生粉，要落齊其他醃料才落生粉，這樣生粉才可以包住醃料，而且你落得太多，生粉太多就容易黐鑊，連你個隻名貴鑊都黐到咁，可想而知。你用嚟作比較的另一碗未落生粉成碗水的情況，是醃料太多，這個比較錯誤引導觀眾
d 薯仔不用先走油咩？
唔洗落薑?
請問你的le creuset 鑊有多大cm ，那裏購買及價錢？
好睇💪😉👍
呢個餸好好食！
介紹俺料排骨.好正.
多謝你解釋到嚸解我cc 覺得.電磁爐又唔夠鑊氣(以為我个induction WATT 數低得1200)又.黐鑊..等我換了好多牌子.連alessi le cruset corning 个stianless steel 煲刀試過
唔好客氣，大家交流一下🤓
反而我想問吓Alessi 好唔好用
我買了一套叫MAMI 有4煲嘅 alessi set 外型 ' 肥嘟嘟' 幾 靚幾cute .但正如我之前講刀系'有d 黐' 唔通係唔可以熱鑊加油(induction 齋 heat 冇落 液體唔得) 我也是alessi fans 所以也有其他.擺设..不過都覺得佢有少少overpriced..可能用一隻好平嘅易潔鑊用到佢d塗層冇咗之後就換左佢仲好
係呀Alessi 外型好吸引㗎，少少貴啦😅
等我煮得叻啲，買嚟試吓😄
依家啲易潔鑊都okay 耐用嘅🙏🏻🙏🏻
@@chilaichoy3893 人
首先，我好like 7分56秒个位姐妹，多 d 叫佢出嚟啦。至於个死“佬“，妳忘記咗佢算啦！😄😄！電磁佬既發明係要嚟打邊爐架咋，唔好當佢萬能，期望太高了
生粉作用純粹張醃料念住更易入味.醃過夜生粉落唔落都無所謂
靚女，你好鬼死靚呀！把聲迷死人！
Thank you for that. Will be buying ribs and potatoes tomorrow!!
Hope you like how the dish turns out🤓
帶返工食排骨，有骨点方便呀？
You’re so sweet that everyone love you very much
Thanks thanks. The only thing I am sure:
This is one of the sweetest comments on my channel.😉
有實用,超正!
鬧始愛上你……煮的餸
阿傑絕對識煮嘢㗎
請問用 instant pot 煮這個 薯仔炆掛骨 可以嗎 ?
解凍排骨要用水解凍到排骨要白身無血水
想問吓甜麵醬等於海鮮醬？
我用電磁爐.十多年一直刀唔知.佢系黐鑊嘅元兇..等我試咗好多唔同嘅鑊..多謝你.幫我解開之謎.
依家係咪對電磁爐又愛又恨呢🤓
幽默搞笑🍽🍽🍽🍽🍽
靚女 你醃排骨的手法 是點心蒸排的程序 如果炆排骨我覺得用生粉加小許水 用手撈起好像有條缐似的 用來撈排骨 跟住走油 即是慢油炸 在這裡真是班門弄斧 請廚房師父不要見笑 多多指教
喜欢你的视频，講解夠鬼馬。😂
喜歡你喜歡我的視頻，謝謝支持☺️
好。
痴痴地！笑佐 😆😆😆
加上字幕，我也想學。
要用大火炆定小火炆？
有汁我唔敢大火，怕燶。通常收汁用中或中細火。
Very good❤
What is the second sauce after the Hoisting sauce?
Hoisin... not hoisting...damn auto correct
精彩，佩服.。。加油
新手一問，D醬唔系已經有咸味的嗎？點解仲要落點豪油，士油，咁咪好咸？
唔會呀，海鮮醬都帶甜同埋有落冰糖，鹹甜適中㗎🤓
落豪油增加鮮味
你的樣子似楊怡，今集學到嘢
你把声好听。可以唱梅艳芳嘅歌。多谢分享如何腌排骨。
謝謝支持🙏🏻
我去苦練一下，不如我哋合唱「冰山大火」🤣🤣
@@McFattyHK 廚房吾好挍到「冰山大火」🤣話實你都几適合唱呢首噃!
搞什麼花臣呀！總共下了很多油,下左很重手醬油超咸啦！
想問下你D排骨在那處買的呢？
推
❤️❤️
越係靚女越係易煮濃野
McFatty, 你係愛爾蘭🇮🇪人？
個名係有啲似🤓
你留長頭髮美艷好多！
你的排骨好靚，請問喺邊度買？
👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻
🙏🏻🙏🏻🙏🏻💪🏻💪🏻💪🏻🤓
Sounds like McFatty has a budget induction cooktop.
Yeah but I also have a pricey one. Check out Ep122! 🤓
靚女係比較 論盡d...哈哈！
我都研究咗好耐， 究竟生粉先定豉油先🤣
都係參考幾個大師傅教路學嘅😅
12:21 對，放一晚更入味
原來電磁爐會吾夠火力炒排骨
請問生粉英文點寫🙏
生粉其實係食用澱粉嘅統稱，木薯粉、粟粉都屬於生粉。
我多數用粟粉corn starch, 有啲人鍾意用木薯粉tapioca starch。
各施各法，没有統一程序。
蛋頭 🤣🤣🤣🤣🤣🤣
6:35😂😂
你應該講清楚打開蓋炆才收到汁, 哈哈
真的需要嗎？這個channel 的觀眾都很「精靈」😉
@@McFattyHK 有教無類
@2:36 was perfection and almost killed me lol...I usually "mong" lamb pot bowl and I "mong" them longer like an hour but with low medium heat which made em even more softer and you are so right about overnight because I usually cook a big pot and then add them into my noodles.....um um yum!!! Add oil and see you next Sunday! Road to 3k sub let's f-ing goooooooooooooooooo!!!!!!
Your lamb pot already sounds delicious 🤤
Haha, you realize I normally post a new video on Sundays. Actually, that depends on my editing speed. 😅
Thanks so much for the very encouraging words! Absolutely on my way! 💪🏻💪🏻💪🏻🤓
f九
蔥花呢😂
個人喜好啦🤣
參考下 “職人吹水” pro 好多😉
我從不是專業廚師，將我的廚藝跟專業廚師比’Pro’，根本是以卵擊石。
或者是哪裡不夠’Pro’，來日我改進一下。
@@McFattyHK 唔係,我完全冇惡意,都係中意自己煮下嘢食嘅人,大家觀摩一下冇乜嘢,我都幾鍾意你呢個,輕鬆又好食.Thanks lady.😁😁
@@McFattyHK sorry, 講漏左, 我係話 pro 過森巴果位😉
唔係因為電磁爐功率唔夠，而係因為油唔夠多
不知道为啥，我觉得主持人很性感
必须落胡淑粉
😂😂😂👏👏👏👍👍
我都喜歡看整野食的視頻，但需簡而精，太長
認同認同，會努力改善的💪🏻💪🏻
👍👍👍
You are good at making the video !
But , you are eating the instant sauce , you are not eating the taste of the potato and ribs !
Cooking is as simple as possible , most important is the materials !
I hv never see adding so many instant sauce to cook potato and ribs 😳😳
我都覺得用得太多種類醬料，吃唔到食物嘅真正味道，排骨煮很太長時間會硬唔好吃。
你对眼好靚，好大食，食極都唔夠飽。
洋蔥太早落啦
她
」
talk too much
嘻嘻！妳個样真系好鬼八吖😘
👍👍👍