私家廚房: 炒牛肉的秘訣
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正廢話，我一樣落鹽，炒出來每次都係超林！係你技巧問題，最緊要
你要俾夠水，亦要濕粉水，炒時大火二十秒左右撈起… -
@ilovefreedom 肺活！
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用水? 用酒啦 花雕唔少得!
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炒來睇下,擺兩碌蘿蔔做乜
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沒字幕看不懂＠＠
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I think the oil will separated from the meat once it is been fried.!
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I agree... Maybe it is for Master Ng (The Kung Fu Master from TVB used to drink oil and eat charcoal)...
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too much oil, not healthy ????
2 years ago 5
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I was thinking the same thing. Someone?
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"唔係炒既問題"
"炒當然係一個問題"
ilovefreedom 3 years ago 55
炒既時候係好重要架～最緊要係大火，重有一落獲唔好立即炒～炒完一邊先一邊～唔好郁動太大，封住ｄ肉汁先～兩邊都轉左色～再快炒幾下就ｏｋ啦～油．．．唔使咁多既～少少咪得囉～痴既咩～落咁多食死人啊．．．
kinopong 3 years ago 21