🎀平底鑊超脆皮燒肉100%爆皮|爆皮竅門詳細講解|Fried crispy Roast Pork
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- Опубліковано 29 вер 2024
- 食譜 Recipe：
1 1/2磅lb(679克g)
五花腩 pork belly
適量薑
some ginger
2湯匙Tbsp
紹興酒 cooking wine
1湯匙白醋
1 Tbsp white vinegar
可選擇加幾滴大紅浙醋
Optional add a few drops of red vinegar
調味 seasoning：
1安士oz(28克g)
鹽焗雞粉
spicy bake mix
1茶匙tsp 五香粉
five spice powder
1/2茶匙tsp 糖 sugar
適量胡椒粉
some white pepper
泡打粉和海鹽
Baking powder
and sea salt
🎀寶寶滋味館所有影片連接
BoBo kitchen all videos links
/ boboskitchen寶寶滋味館
👀💍🌹食譜 Recipe：
1 1/2磅lb(679克g)
五花腩 pork belly
適量薑
some ginger
2湯匙Tbsp
紹興酒 cooking wine
1湯匙白醋
1 Tbsp white vinegar
可選擇加幾滴大紅浙醋
Optional add a few drops of red vinegar
調味 seasoning：
1安士oz(28克g)
鹽焗雞粉
spicy bake mix
1茶匙tsp 五香粉
five spice powder
1/2茶匙tsp 糖 sugar
適量胡椒粉
some white pepper
泡打粉和海鹽
Baking powder
and sea salt
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教得很好！感謝您的分享！👏👍
所謂功夫人人會,巧妙盡不同,妳教網民先將件五花肉豬熟,然後逐步處理(鬆針,調味過程)雖然係各師各法,大致上都相差冇幾,呢點我絕對認同妳嘅做法但我自己就唔會將五花肉先煮然後用慢火炸而係直接放入焗爐裡焗!因為妳先煮後炸就令件五花肉失去佢嘅應該有嘅原味!
I used the normal method to season the meat using a wet paste. I cook it using air fryer for abouit 30 to 40 minutes. Then I used Bo Bo's method to fried the skin in oil to made it all crispy. It is perfect everytime. Most of use can season and cook the meat without any problem. Getting the skin crispy is the hardest part. Bo Bo's method takes care of that problem.
Thank you friend for sharing 👍👍👍
Nice job ❤
From Montreal
😊
❤
🔥🔥🔥🔥🔥
👏🏻👏🏻
👍
😋😍👍👍
油炸版👍看過好多焗爐做燒肉嘅youtube, 今次學到點樣係無焗爐、airfryer 同無鬆豬皮插下點樣做到, 你做得好好，好有心機！
講解得非常詳細，其中又有毫無保留嘅貼士，係一個製作非常用心嘅教學視頻，唔點讚良心都過意唔去吖！😁讚👍👍👍👍👍👍
。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。
。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。😂😂 7:23 ..
👍👏🤤😋
油炸部分，我想改用AF。Thanks for sharing 🙏😘
👍👍😊😊👏👏very yummy crispy pork belly👏👏😊😊👍👍
你的食譜很清晰，容易明白，重點說明失敗和成功的方法，謝謝你
最鍾意呢D唔會講廢話揼波鐘嘅食譜👍
👍
You are the best, thanks for teaching and sharing 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🧐
可否示範一個用Air Fryer 做的燒肉？
可以給我一些時間。
一，這塊不是五花腩
二，用水煮熟了，叫燒肉？
你嚟D叫炸皮熟豬肉好了，食起嚟根本同燒肉係兩回事，好心唔好為了拍視頻而誤導人。
Bobs. 真是👍👍呀。很仔细的教导怎样做烧肉。哇哇我一定会快快买一块肉花🐖大哥肉
回来做，好吃😋 我一定会告诉你。我听到你吃到会碎碎的声音很响恨不得快点去买肉来做 😘😘😘😜😜
好請楚🥰聲音又好听❤贊贊贊
謝謝介绍，我很很喜歡吃燒肉，我會試做！🙏🏻
這種做法客家人用來做扣肉前的工作，不做扣肉就稱為：馬口肉、以前父親最拿手的東西！
I make this in an air fryer and it turns out perfectly, skin is crispy. Very easy. No need to deep fry in oil.
l
Can you let me know at what temperature and for how long you put the pork belly in the air fryer? 🙏
@@mcsiu1420 400F or 180Celsius for up to 40 minutes.
@@minniec.9127 Thanks a lot! 🙏
@@mcsiu1420 Correction: Temperature should be 200 Celsius.
講解得非常好，試照做一次給家人享用，多謝！
厲害👍多謝你用咗咁多時間心機，為我哋預先試咗先，咁我哋就慳返好多時間，（簡單易明）謝謝你
步驟清楚。沒有廢話。讚！👍👍👍
Thank you for this method 👍
師傅講解釋非常清楚，我要整一次👍👍👍
的餸譜😍簡單易做☺
咁就唔係叫燒肉係叫炸肉
With baking oven taste different but still ok!
食落肚✨自己整✌️方心得多😁多謝師父分享💯
🎀寶寶滋味館所有影片連接
BoBo kitchen all videos links
ua-cam.com/users/BobosKitchen寶寶滋味館
好叻叻呀寶寶👍👍👍謝謝你
海鹽和粗鹽有什麼分別？
很愛❤但是太複雜了😄
好味道. 👍👍
👍赞很好这样做都可以谢谢你的教导和分享宝宝祝您身体健康生活愉快
Look delicious 😋😋😋😋
0K!😊
简直技术一流
好吃👏👏👏🙏🙏🙏
燒肉項目,评论区里都廣东人数多☺️👍👍👍
第一次睇油炸版，但加拿大的豬頗厚皮又硬，一定會嘗試，多謝分享。
聽到妳的口嚼燒肉的聲音，我的肚子也餓了.在此謝謝妳的分享.
Good ！
好脆皮，一定要試做👍
👍🏻👍🏻👍🏻👏👏👏👏
用烤箱烤，烤箱超难清洗。我宁愿用油炸。
Okay I will give it a go thanks.
😋😋 very good
👏👏👏👍👍👍🙏🙏🙏
謝謝！🙏🙏分享：睇到都想食呀！…😋😋
I think this is bringing the pursuit of crunchy skin to extreme by frying it. A halogen oven or air fryer can attain the same results using the the same preparations in the video.
😋😋😋
Very clear and concise! Good explanation. Thank you!
这是炸猪腩，不是正宗烧肉。
可惜聽不懂啊
最好有一份完整的食譜謝謝！
猪皮刺制的时候刺得太烂
Wow... !!! My best friend, Great... We liked and enjoyed to the end. Thanks Have a happy day!
😃😀😄
脆皮炸肉！
😊
非本好
😙
太多工了😢
多謝 Bobo 分享食譜。一定會試做。👍🙏😃
超正👍👍👍🤤🤤🤤
Hi,你好，多謝你分享，有一個問題想問吓，一大個肉用保鮮袋包好放入雪櫔ok嗎？謝謝
一定會試煮😋
可以分享油炸鬼的做法嗎？我做過很多次都不成功，多謝
我在日本買吾到有皮嘅朱肉的!但好想食!😋😩
正，流晒口水😀😀🙏🙏
對唔住不敢恭維
看了很多平底镬煎烧肉视频 觉得您教的是最清楚 烧肉看来好爆皮的 一定会向您学做 谢谢您❤
👍
Thank you. For my ref -- 3:20 豬皮用刀尖鬆針 , 之後 4:50 用一湯匙白醋搽豬皮，待2分鐘, 用廚房紙抹干。
6:10除豬皮外用鍚紙包，放雪 12 to 18 hrs. 7:03 when taken out, repeat piercing pork skin 6:05 baking powder then salt for 30 min.
Then bake or fry.
👍👍👍👏👏👏😘🤞
真係好脆呀👍
好叻呀 好脆呀
❤❤❤😊😊😊Thank a good 👍🏻 sharing
😍😋
👍👍👍
Leven verlengen credit Akkoord zelf bepalen You preve Talen product proces Food
I have done it over 40 times using air fryer. The problem is the skin does not crack evenly. This is how I fix the problem. I use an industrial heat gun to touch up the areas that did not crack. The result is perfect every time. Heat gun is like a high temperature heavy duty hair dryer. When you blow it to the skin, it starts to crack right away. BoBo can experiment using it and do a video. I have not seen anyone using it on UA-cam. You can get a heat gun from Harbor Freight for about $20.
Hi, I have not used a heat gun before but I have an airfryer recipe that has great success. Here is the link.
ua-cam.com/video/81Mv_b_nv_Q/v-deo.html
感謝你～ ❤❤❤
Very good .👍👍👍
好正
感谢你的分享。我系越南话侨, 喜欢吃的广东菜, 广东人吃的口味。
這個不是正宗廣東的廣東燒肉，這個叫炸豬皮水煮肉，根本不是燒肉。且用的也不是她口中說的五花腩。這個視頻誤導人
看来很好吃，谢谢分享，我会试做👍👍❤️
❤good😍 job❤
哈哈哈！你好！好奈無留言，終於有人講出真相，越煮越好，職人吹水，都係講大話，只有你敢講，比個讚你，咁先至係脆。👍👍👍
請問越煮越好同職人吹水講咩大話想知喎？
咩真相？睇咗你留言都不明不白...
好食
Baking powder 和 soda bikarbonat 是一樣的嗎
👍😀
多謝 Bobo 分享食譜。一定會試做。
😋😋😋
做这个烧肉用了两天，吃这个烧肉用10分钟
It takes so long to prepare.