干煎鳕鱼
4:34
Added: 2 years ago
From: FoodHouse8
Views: 9,470
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  • 重點就是1.魚醃好之後抹太白粉

    2.要馬上放下去熱鍋熱油煎,不可以先抹粉起來等,會容易出水,­效果會不好

    3.剛開始要開大火,讓魚定型之後才換小火

    4.用筷子插魚肉,穿的透就是熟了..

    老師教的很好,非常實用!!

    

    opd123kimo 3 months ago

  • 太白粉好多唷...? 看起來快像炸鱈魚ㄌ？

    我需要字幕........ （淚）

    theLolaNYC 6 months ago

  • Thank U Master Fatty Chef!

    shangnui 1 year ago

  • 劉老師真的好幽默。教學又實際，具體

    fouel0210 1 year ago

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