Tried this recipe, did a bit of variation cos I didn't have "lamb tail fats", and everyone loves it. Chef made it so easy for amateur cook like me, appreciate it! ❤❤
@alanmantw17 сағат бұрын
還好對我來說健不健康取決於我運不運動,而不是我怎麼減少油脂來料理,我愛油炸炸雞forever ~
@dinaramuhammedjanova87669 сағат бұрын
👍
@Karirinovo11 сағат бұрын
一聽 外國人 然後 外國人講中文? 再然後 好吧 原來是中國人
@ggg916712 сағат бұрын
俩中国人装什么B呢?
@lionberend3876Күн бұрын
👍👍👍👍
@user-vu7nj4en6l2 күн бұрын
形式什麼的不重要 重要的是 味道好吃就行了 一道菜百樣人做就有百樣味 重點還是要好吃啦
@happykwong2 күн бұрын
這種帶子好難食 扇貝好吃多...
@oms56862 күн бұрын
雞蛋八個一毛🥺🥺
@HuatiWulan2 күн бұрын
Piyaz is a Persian word, widely used in Central Asia I guess. At least in Uyghur, Kazakh and Kyrgyz, it means “onion”. In Xinjiang, 皮芽子 is also used by Han people to refer to “onion”. Loved this video, thank you chef!
Used to cook 烤包子 often, but decided not to again until I build a mud tandor
@Feruza-u1b6 күн бұрын
😍😍😍😍
@diloromnurmatova13196 күн бұрын
😊😊😊😊
@user-se6ez7nd5f6 күн бұрын
❤❤❤
@azamkhonayubkhonov6 күн бұрын
👍👍👍👍👍👍
@daddyicancook6 күн бұрын
Damn! I love this episode, I’m a Muslim born in Shanghai, I love those! And u can never find it in Hong Kong !Will have to make it yourself. Thank u so much!