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Hello everyone, for those of you who have been following me for a long time, you may know that I used to work hard in Guangdong for a long time. Claypot rice is a classic Cantonese dish that I practiced hard at that time. The rice is the same, but the side dishes on it have different flavors. Today's recipe is black bean spare ribs, there are also classic cured meat, sausage, chicken, eel, roast duck and so on. If you're interested in learning specifically how to make it, a detailed instructional video will follow, so you can learn at home!
大家好,关注我比较长的朋友可能知道我曾经在广东打拼过很长一段时间,煲仔饭就是我一度苦练的经典粤菜。其中米饭的配置和做法是一样的,但上面的配菜有多种风味,今天制作的是豉汁排骨风味,还有经典的腊味,香肠,滑鸡,黄鳝,烧鸭等等。如果大家感兴趣想具体学习系统做法,接下来会拍一期详细的教学视频,让大家在家也能学习起来!
如果想支持我或想看更多多幕后周边和我的生活私照的朋友们可以考虑加入”宽油帮“油管会员,点击订阅按钮旁的加入按钮会弹出详情,会员福利如下:
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名词解释:
宽油:大量的油,很多的油
滑锅:冷油下锅,滑过锅底,使锅的温度迅速提高,并产生油膜,防止粘锅
明油:成菜之后淋入一点点葱油,来提高菜品的色泽与明亮度,葱油制作链接 • 厨师长教你:“葱油”的制作方法与应用,很有质...
刀口辣椒:干辣椒干花椒炒香炒脆后,手工切碎即为刀口辣椒,香辣麻三位一体,辣度温和,制作链接 • 厨师长教你做正宗 “麻婆豆腐”,高清重置版(...
我是王刚,一个草根厨师长,从15岁做学徒到30岁开始在网上教大家做菜,我感恩每一段经历,感恩这个时代,也真心希望通过我的视频可以帮到大家,让大家走进厨房,爱上厨房。我会坚持做菜,坚持教大家做菜。也希望大家来订阅我的KZfaq官方频道,欢迎大家点赞、分享和评论。在西瓜视频,头条和微博上也有我相同名字的账户“美食作家王刚”,微信公众号为“厨王刚丝球”,谢谢大家支持!