嚟到第六季!今集有 譚杏藍 Hana Tam、 Edan Lui 呂爵安、 Anson Lo、 Ronald Cheng 鄭中基、 肥蛙 -mandies kwok 、 陳詠燊 Sunnyhahaha 同 陳湛文 Peter Chan 過嚟一齊雪櫃冷笑話!
BTW 呢個場景要同大家講byebye喇!好唔捨得呀!😭
多謝大家支持!期待新地方嘅雪櫃冷笑話!
#雪櫃冷笑話 #冷笑話 #第六季
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快啲上埋我哋YouTube睇吓啦!
https://goo.gl/cdCiUR
仲有小薯茄日常!
https://youtube.com/channel/UCeuR4S2aEhmuQeWj5rbbTdA
上埋我哋Instagram!
https://www.instagram.com/pomatohk/
入嚟 蕃茄薯仔湯 個Group,仲有好多幕後花絮㗎!
同時也有1161部Youtube影片,追蹤數超過48萬的網紅蛇仔明,也在其Youtube影片中提到,這個SAMSUNG 雪櫃紙皮箱未用來試氣槍前的玩法。 老兄小時候 https://www.youtube.com/watch?v=48h750CzqsA&list=PL9K8j1zstuLS3m_3FetQ0OAzbwQ-8g8jb 臭Fing老兄:超人戰鬥片 https://www.youtu...
雪櫃 在 肥媽 Maria cordero Facebook 八卦
今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
✨✨✨✨✨✨✨✨✨✨
有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
雪櫃 在 潘小濤 Facebook 八卦
(轉)
你好、我係東涌居民、昨日下午我已留意新聞、我見好多市民由機場步行到東涌、冇幾耐東涌地鐵站封左、我想問叫人撤退、但係又封地鐵?要叫佢地游水?跟住見到啲防暴係咁沖去地鐵站、721又吾見咁搭友😠、我跟住喺附近不斷教佢地抄捷徑走、最後我收留左30幾個仔女係我屋企、我叫佢哋隨便喺雪櫃攞嘢飲攞嘢食、我已經攞晒全屋嘅T恤比佢哋換、佢哋講咗無限次唔好意思打攪晒、大約夜晚9:00後我同我老公分批將啲仔女送上校巴、今朝早工人姐姐話係仔仔枕頭底搵到張紙同錢😢、你哋個個都好乖好勇敢、希望有一天大家有緣再見。你哋話我間屋好warm,好有家嘅感覺、我想你地知道,係你哋守護香港愛香港先令我覺得有家嘅感覺🙏🏼
雪櫃 在 蛇仔明 Youtube 的評價
這個SAMSUNG 雪櫃紙皮箱未用來試氣槍前的玩法。
老兄小時候
https://www.youtube.com/watch?v=48h750CzqsA&list=PL9K8j1zstuLS3m_3FetQ0OAzbwQ-8g8jb
臭Fing老兄:超人戰鬥片
https://www.youtube.com/watch?v=m4NC1ar08dM&list=PL9K8j1zstuLTypEI1juu01JsoXFeDd_fF
臭Fing介紹:唔知咩日本食品
https://www.youtube.com/watch?v=XhEdYSYD1iY&list=PL9K8j1zstuLSNaXshlWY-njSw9N-ZZRO1
蛇仔明 • 精選
https://www.youtube.com/watch?v=ieLXAsMbZpY&list=PL9K8j1zstuLQQe6ORvhUih8VLCLDoohZ3
臭Fing老兄:Kamen Rider
https://www.youtube.com/watch?v=GSqehkUWGYI&list=PL9K8j1zstuLQl0oEKqCCd9lGaDjUfmBWi
臭老蛇:大舊積木
https://www.youtube.com/watch?v=EZoNrn5e3Ik&list=PL9K8j1zstuLT-I5WPBA0o3scTcncnKNbl
臭Fing老兄:試食
https://www.youtube.com/watch?v=i6omRSdYn0E&list=PL9K8j1zstuLRg6tAo7C-v2F7e_SHPDB8n
臭Fing老兄:遇見Fans / 朋友仔
https://www.youtube.com/watch?v=UuL10vCIbdo&list=PL9K8j1zstuLRqabAOf7NSevDB2wy5WqAY
臭老蛇:Henshin Together
https://www.youtube.com/watch?v=t419dlGXdB0&list=PL9K8j1zstuLTwEVSSaJPP0q2ksKWxpU90
臭老蛇:生日、聖誕 → 禮物、收獲
https://www.youtube.com/watch?v=6n60uwguy4M&list=PL9K8j1zstuLTtbYboG-qAm3Nj_T8r2I7q
聖誕 / 生日 • 事件簿
https://www.youtube.com/watch?v=DwSqtnCsVg8&list=PL9K8j1zstuLRESaGiJ4TxRjNL5hRUneLz
臭Fing老兄:爆旋陀螺
https://www.youtube.com/watch?v=Jp85AozXZ2A&list=PL9K8j1zstuLSKolalRrAzy05I6wDPhvi3
臭Fing:合家歡遊戲
https://www.youtube.com/watch?v=3ElrBKJXApY&list=PL9K8j1zstuLQ9IdBsTD8W8irYeYm9tyMv
臭Fing老兄:戲院大電影
https://www.youtube.com/watch?v=Q6_SRfNJM2c&list=PL9K8j1zstuLTcyT18_KqKnyADM53D2ULC
臭Fing介紹:大大大
https://www.youtube.com/watch?v=x8enfr2CgoE&list=PL9K8j1zstuLTSb53nsN-as0ji3dyf8QQN
臭Fing老兄:LEGO
https://www.youtube.com/watch?v=rB_Ip5pXddE&list=PL9K8j1zstuLTdRxL8mTwGg2L455w1oPfc
https://www.youtube.com/watch?v=Y3o28azhFps&list=PL9K8j1zstuLTdRxL8mTwGg2L455w1oPfc
臭Fing老兄:公園玩
https://www.youtube.com/watch?v=5wQqh70rnGA&list=PL9K8j1zstuLSVHrr5EItO94EeobjXrxVb
臭Fing 嚇人
https://www.youtube.com/watch?v=_Zo79-RE_Bo&list=PL9K8j1zstuLRqhUQl-iW0KoTYGo0v56Ln
臭Fing老兄:反斗城
https://www.youtube.com/watch?v=UGvIVaVHn0E&list=PL9K8j1zstuLRYKWngfbXWEu7nOTyuv5Xs
臭Fing老兄:食玩
https://www.youtube.com/watch?v=XbTxfh4aQBs&list=PL9K8j1zstuLTKNYY2KIChYxsmLHAoXmTA
臭Fing老兄 Glock 18C
https://www.youtube.com/watch?v=f0t_oKVUTxc&list=PL9K8j1zstuLR0IucC_Yc5YFHRmege9VkY
臭老蛇:怪物彈珠
https://www.youtube.com/watch?v=30G-8PCtGjA&list=PL9K8j1zstuLSAJxxXjU1ey2mEiSY63Qs6
臭Fing小學小食部食品
https://www.youtube.com/watch?v=W6wkxYXqnUI&list=PL9K8j1zstuLSD-nuREUxyWj2-vjJ39yHz
臭Fing老兄:開大餐
https://www.youtube.com/watch?v=KLKRgP8B-q0&list=PL9K8j1zstuLSRAg3T86i4_n4x3ka6FHKE
臭Fing 噴火事件
https://www.youtube.com/watch?v=2SLC0scs31g&list=PL9K8j1zstuLSYloheu__mUPR-bG_VNobB
臭Fing魔術
https://www.youtube.com/watch?v=SCv7PuOevH8&list=PL9K8j1zstuLQY3MImCDIa3Fqw9sPd--7B
臭Fing老兄:發明
https://www.youtube.com/watch?v=51tAwBFuAKQ&list=PL9K8j1zstuLS3iOC45aZUIrNJt02OVDdb
臭Fing老兄:奇趣
https://www.youtube.com/watch?v=tPUh5oki5DY&list=PL9K8j1zstuLTgQIHz5ypbLOg3VJL35lJv
臭老蛇:第一次
https://www.youtube.com/watch?v=8zIDmqy9kw0&list=PL9K8j1zstuLR9q88MpH2LUxu8Kufqp2Ko
臭Fing製作 → made by 臭Fing
https://www.youtube.com/watch?v=7VSDXHfbuxc&list=PL9K8j1zstuLTHCsDFoyjV2mFLuO6KyyFN
臭Fing:大興邨
https://www.youtube.com/watch?v=mDycZt-VMnM&list=PL9K8j1zstuLScEvZad15nvuvIyH7MQuy-

雪櫃 在 {{越煮越好}}Very Good Youtube 的評價
醉雞翼:
材料:
雞翼2磅
杞子
花雕酒
冰糖
處理:
1. 雞翼用清水解凍20分鐘,倒去水分,用粗鹽直接乸30分鐘。
2. 沖淨冰糖,用2碗水煲滾,轉細火至冰糖完全溶解。
3. 雞翼用鹽乸30分鐘後,揸乾淨血水,沖洗乾淨。
烹調:
1. 煲滾一鑊水。
2. 放雞翼落鑊。
3. 收至中慢火,浸20分鐘。
4. 將3湯匙杞子用清水浸2分鐘。
5. 雞翼浸了20分鐘,將火轉大火,滾2分鐘。
6. 雞翼過冷河,沖走雞油。
7. 預備1盆冰水。
8. 雞翼過冷河後,擎乾水,即時將雞翼放入冰水浸15分鐘,令雞翼皮爽身一點。
9. 15分鐘後,再擎乾冰水,吹乾15分鐘。
10. 用1個玻璃器皿,將杞子及雞翼一同放入內。
11. 再在上面放1湯匙杞子。
12. 倒冰糖漿在雞翼上,糖漿份量按個人口味增減。
13. 加入花雕酒,蓋過雞翼面,放入雪櫃,浸6小時以上,即成。
Drunken chicken wings:
Ingredients:
Chicken wings 2 pounds
Goji berries
Chinese Shaoxing wine
Rock sugar
Steps:
1. Defrost the chicken wings with tap water for 20 minutes, pour out the water, season them with cooking salt for 30 minutes.
2. Boil up water, put the rock sugar in water. Stir until it is totally melted.
3. Chicken wings have been seasoned for 30 minutes, sqeeze the blood from the wings, rinse thoroughly.
Steps:
1. Boil up the water in the wok.
2. Put the chicken wings into the boiled up water.
3. Turn to medium low flame, soak the wings for 20 minutes.
4. Soak the 3 tbsp Goji berries in tap water for 2 minutes.
5. Chicken wings have been soaked for 20 minutes, turn to high flame, cook for 2 minutes.
6. Rinse the chicken wings with tap water, in order to clean the fat from chicken wings properly.
7. Prepare a large amount of ice cubes.
8. Hang dry after the chicken wings have been rinsed thoroughly. Put them into iced water immediately and soak them for 15 minutes. This wll help the skin of chicken wings more crispy.
9. 15 minutes later, hang dry again. Leave them dry for 15 minutes.
10. Use a glass ware, put goji berries together with the chicken wings into the ware.
11. Put 1 tbsp Goji berries on the top of the chicken wings.
12. Pour the rock sugar syrup on top of chicken wings, the amount depends on the personal taste.
13. Pour Chinese shaoxing wine over the top of the chicken wings. Soak 6 hours or more. Serve.
雞翼雞髀(系列)
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雪櫃 在 {{越煮越好}}Very Good Youtube 的評價
無需疏針的燒肉:
材料:
腩肉一斤
調味料:
鮑魚汁1湯匙
豉油1 1/2湯匙
生抽或五香粉1/4湯匙
(以上調味料可隨個人口味增或減)
處理:
1. 洗淨豬腩肉,擎乾水。
2. 廚紙索乾水。
3. 粗/幼鹽搽上腩肉皮,醃15分鐘。
4. 腩肉自動出水的時候,用廚紙索乾。
(將第3、第4,兩個步驟,重覆做4次。)
5. 將腩肉的底部向下,以便容易吸收調味料。
6. 不要封保鮮紙,將腩肉放在4 C雪櫃最高的一格,冷氣調至最大,將腩肉雪藏24~36小時,腩肉就會變硬。
7. 過了36小時後,腩肉已變硬,放室溫30分鐘。
8. 可以在腩肉底部橫切3刀。
9. 在豬皮上塗上白醋,1分鐘後,再搽1次白醋。
烹調:
1. 放入光波爐,調至250度,光波1個小時,每20分鐘檢查一次情況。
2. 40分鐘後,反轉底部,用175度火力,光波20分鐘,完成。
3. 攤凍10分鐘後,可以斬件,上碟。
Roasted pork in halogen cooking pot:
Ingredients:
Pork belly 1 catty
Seasoning:
Abalone sauce 1 tbsp
Light soya 1 1/2 tbsp
sauce
Five spices 1/4 tbsp
powder
Steps:
1. Wash pork belly, hang dry.
2. Dry the pork belly with kitchen towel.
3. Season the pork belly with cooking or table salt for 15 minutes.
4. Waterdrops will be come out from the pork belly, use kitchen towel to absorb it.
(Repeat step 3 and step 4 four times.)
5. Put the belly skin face up, this will help the belly absorb seasonings.
6. No need to use cling wrap, put it on the toppest layer of the refrigerator, then turn the temperature to the lowest in order to make the belly hard.
7. 36 hours later, the belly becomes hard, leave it in room temperature for 30 minutes.
8. Cut three times vertically at the bottom of the belly.
9. Brush white vinegar on the skin of the belly, repeat one minute later.
Steps:
1. Put into halogen cooking pot, 250 C, cook for 1 hour, check the status every 20 minutes.
2. The belly has been cooked for 40 minutes, reverse to the other side, cook at 175 C for the rest 20 minutes.
3. Take the belly from halogen cooking pot, cool it down for 10 minutes.
4. Cut properly, serve.
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燒肉 火肉 燒腩仔https://youtu.be/t11hssywVjc
電飯煲黑椒紅燒肉https://youtu.be/zHPKjmWZCDA
冬瓜火腩https://youtu.be/OJzNCs0DhQM
叉燒 電飯煲做到 https://youtu.be/nIGTd3uAgOc

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