CHEF YOU ARE GENUINENESS, YOUR WOK SKILLS ARE 👌 BRILLIANT. THANK YOU.

位位師傅落豉油老抽先後都唔同，第三碟夠晒鑊氣

我以前細個見過一個炒法一氣呵成，全程大火先炒牛再落河之後再加芽菜，兜兩嘢再落韭黃再兜20秒搞掂上碟

THE LAST 2nd method is the best,,,,

乾炒油 河

多種炒法都不离牛肉拉油同落老抽

第一個做法最傳統。 第三個牛肉河粉焦香味最夠。 第四和第五個落豉油老抽時間不對，整碟牛河太黑。

I like this dish but only if good Quality tender beef and fresh rice noodles are used, most Chinese restaurants in Australia use cheap beef therefore the meat is chewy .. not nice at all.

香港GTR飆高測速器照不到

萬豪酒店總廚鄧家濠 - 亁炒牛河 kzfaq.info/get/bejne/icWTibSirKm4gXk.htmlsi=P1Nxn_1Dz8A7qVPG&t=957

炒到獲邊出哂白煙都開盡哂火...

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