〈職人吹水〉 好味 焗薯蓉 重點係新鮮薯仔 牛油芝士焗薯蓉 簡單易做製作 Cheese Baked Potato Paste 

記得師傅之前有個''白汁芝士粟米焗通粉"，唔複雜😋 記住煮大兜啲，小朋友會好似金魚食魚糧咁，秒清 😂

係呀！加拿大華人，好remote, 好'背' 吓，poor thing, 被 left behind, 似郷下！😢😢😢😮😮😮

O

@@wongsooengmaria7426 bad

多謝留言

🙏🙏

😋😋

Haha

請問可以告訴我在那裏可以買到田螺！✌🏿

好主意

💪💪👍🙏

Fff c

@@choihamo2829 bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaadddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddd

🙏🙏

hhhhhhhhhhhhhhhhhhhhhhh

有, 浸温泉同鬆拿嘅分別.

☢☣⚠🚸⛔🚫🚳🚭🚯🚱🚷📵🔞

昔日情懷: 蝦仔嗲哋😚

@@34pochufriend97 😅

整濕把刀好切喲

💪🙏

煎薯餅另外一個做法 有機會再做

😋😋👍

👍🤤

入得焗爐嗰啲都ok，陶瓷最佳。 玻璃要小心啲(除非標明係耐熱)

不銹鋼也ok

可以用氣炸鍋？請指教！

@@forrachan811 dff

邊個街市超平薯仔？

@@idawong9927 👎👎👎👎👎👎👎👎👎✌✌✌✌✌👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎✌✌✌✌👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎

👏👏👏啱曬細路同寶寶😂🤣

@@polly3958 咁都畀寶寶睇，真係好精伶！

@@seiko77 cool

👍

@@hoiwingkwan6313 一年前寫得太差了，近來寫得好少少，見諒~

👍😋

多謝分享

周圍街市都有

好感謝🤣🤣 過往四年一直長期 支持💪

畀我哋更加熱情支持師傅！

@@seiko77 最弊係睇咗咁多年職人吹水 ，都了無寸進、 越煮越西😂😂😂

@@34pochufriend97 眼得出佢無心煮！

@@seiko77 竟然睇得出佢係「煮」緊嘢？🤣

即整即食最好食

@@singsingkitchen 因為番工無時間 想整定d做早餐 但又怕放幾日好易變壞

@@singsingkitchen ò

@@beegeokkok1755 bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddd

買街市嘅死蟹、死龍蝦嘅人，一係廚房新手、一係無良食店買嚟做食材，但一定唔會係d聲稱有幾十年街市買餸煮飯嘅人🤭

"新鮮蟹肉"喎！笑咗！ 就算賣白粉嘅人，都唔會同人講白粉營養高味道好、食咗考試100分啦！ 充大頭鬼去教人冇所謂， 跟佢煮又吹奏佢亦都冇問題， 最遺憾係影衰曬所有廣東話煮食channel😂

@@34pochufriend97 揾咁多錢都咁鬼慳，無嘢講，佢自己會唔會真係食？

@@34pochufriend97 雖然我唔識煮飯 因為我老豆成日買蟹同埋瀨尿蝦返嚟食 所以我唔多唔少都會知啲 死咗嘅海鮮 尤其嗰啲蝦蝦蟹蟹 仲要擺到一盤盤 唔係搵啲老襯買 唔通自己食咩？🤣

@@seiko77 佢搵鬼到錢咩 唔好話我教精佢 連自己個頻道都唔識營運🤣

食薯蓉 做運動動力

多謝收睇職人吹水 職人吹水炸子雞 樟茶鴨 參考下做法

🙏🥈🥇

@Gary Chen 哈哈，唔好意思，霸咗個好位同你地一齊坐，想不到看視頻學煮餸會識到網上朋友玩霸位。太好了☺。。好開💖一起床便🈶計傾冇咁心煩。☺

你係咪無睇清楚佢個頻道叫咩名😂

Hong Kong style!

​@@cindywong296 - i'm not criticizing the "style" of the mash, but the *method*. there are things that don't change whatever style of cuisine you're cooking, and that's science. e.g.1: one should start with cold water when boiling potatoes, otherwise they'll cook unevenly. e.g.2: one should always salt the water when boiling potatoes. adding salt afterwards will result with food tasting too salty and not seasoned enough at the same time. i can send you a video if you're interested in the science behind it. e.g.3: squishing potatoes with fork until it's fine enough to be called a "mash" will result in a very unpleasant glue-like texture. the more times you press on a potato, the more sticky it'll get. granted, there are rare dishes in which potatoes in such extremely gooey texture is desirable (i've only encountered 2). but 99+% of time (and with the vast majority of people) overly sticky mash is yuck.

Agreed, salt should be added in water when boiling

每人會有唔同嘅方法​@@Silly.Hermit