澳門華軒美食 : 乾炒牛河做法

[omgwow0]

Cooking with that inferno and tossing the ingredients into that fire actually burns off the excesses oil, and that's why Wok cooking techniques makes food taste better.

[giovanni2521118]

厉害！！

[yustov]

Bet u that's how he screwed his missus.....

[accelerator5]

細龜玩地產發左達.....所以冇做了....冇食過的朋友就s­or了@@



[wanderlust360]

HO GENG!!



[eva1234mp]

聽過隻手傷左要養傷

[eva1234mp]

細龜現在沒開鋪好耐,有成大半年沒有開店啦

[lx5318]

@eva1234mp 細龜好似已不在了...【未經証实】

[clarrotXmen]

everything is in the wok and fire. no wok and fire, no awesome asian food :(

[mika880829]

細龜

[TSZYEEHO]

食過係好好食,夠穫氣



[saint168]

Amazing!

[zoebewildered]

一路都炒住，牛肉唔怕老？我以爲要先兜起再落？好認真！一定好好­味！好似好多牙菜。

[BIGBEN882]

no way we can cook that home

[TheFoodTour]

夠晒鑊氣呀~~~



[nalannh]

高手都在民间

[sifng]

正式的廣式牛河？諗起以前廣州市第二十九中學對面的大排檔d干炒­牛河！

呢個我絕對可以稱佢為師傅，好嘢！

[88DangerousFuhrer88]

He cooking it on turbine of f-16 ?

[88DangerousFuhrer88]

jeez when i see this on the street it looks very cool and yummy :D

[steamriceroll]

He is controlling the heat all the time, when to turn the heat up and down. I think this is the secret of cooking. He is very experienced.

[tommylu2222]

勵害

[carinjong]

勁!!!

[kelleyweng]

手的動作好有韻律感!! 一定好吃!!

[peterczc247]

干"燒"牛河.......

[duriansmoothy]

利害 ^^ 好野 ! :}} 屋企無法煮 .

[katherinesj]

好懷念~

細細個食完飯就行返屋企

不過聽人講已經死左T^T

[Sica319]

又唔係拋 係到前後搖

驚濃就應該閂細小小個火啦 扮專業

天一半地一半

[bee909090]

@Sica319 專業吾係扮..佢係直頭專業lr 吾該

您食過未?? 人地好生意到吾lo ..

[david702tube]

@Sica319 拋鑊的確唔係上下咁拋架, 只有係 d 搞 gag 電影入面 d 白痴先會向上拋架, 而其目的就真係要天一半地一半. 正確的方法真係前後咁推, 利用鑊的曲線拋起食物. 同樣原理就好似係斜台玩滑板咁, 要兩邊蕩來蕩去先可以發起. 而片中的材料, 多次出現拋離鑊後成功接住, 我睇唔到有咩失手. 仲有樣你可能睇唔到, 其實佢係兩碟料一齊炒架, 難度又高 d 架. 呢位師傅由牛肉開始, 到最後河粉, 全程都無用手去接觸過食物, 除左係衛生外仲有個好處份量掌握會準確 d. 仲有佢個火呀, 人地一個街邊檔都特登要用兩支氣去做出這個猛火的效果, 就係呢個猛火快炒先叫得上大排檔風味, 細火都做到人地就唔使咁熱都對住個火啦. 總結以上各點, 做第二樣我唔敢講, 單單呢碟乾炒牛河, 佢 pro 到唔 pro 啦. 你有一樣野係講得o岩, 就係唔識唔好扮專業.

[killfong]

佢落河粉時油時熄火..哈..好野

師傅換個有手柄舒服D^^