阿爺廚房食譜 - 鮮蝦黃金炒飯 

The rice was cooked and chilled in fridge overnight to reduce the moisture, but as he mentioned, you need to take it out from fridge at least 20min before frying.

炒飯一般是用隔夜飯。否則，影響水分

見過 懶 貪快

其實唔難，first 果d唔太萛濕飯，濕飯係超冧的（oversteam with water), 佢果D飯身都好炒。。其實做過廚有1,2 年都可能識，我used to be一果番工等放工即 kitchen helper so I know about this ,, and after watched some of his video , due all respect ,, some of his cooking skill is bs....

@@kaibongtse1618 this is just a family program, did he say he is teaching professional skills? You can't even type Chinese and English properly LOL

@@thejacky ok .. he is the god of chef ( the king of master chef).. ok .. happy ,,, yes ,, I don t type properly when I think I don t need to . but ....isnt it something most people do ? am i writing to my professor ? you assss ..you r just funny.lol... .however,. in case if you arel (cos your tendency to judge people writing with your snobby tone) .then .you are much better than me and .you are well educated beyond everyone else here .. happy ? you J ---.the center of universe expanded by your ulmost ignorent which somehow exemplies who you are... the true is....rather or not a family program it is .. I can say his fried rice is just mediocre based on my years-experience working in restaurant ... and pls be respectful to others and read carefully before holding your gavel... I don t know if you do cooking or not ... professional skills( professional chef) may somehow be overstated by people who know nothing .,.. and making a fried rice actually don t take(need) much of it ....

@@kaibongtse1618 Please stop. My eyes hurt when I read your English.

@@theflashzoom2034 you sure you can read ? smart mouth

pan de 🤣🤣🤣

@@tiktiklam6038 柒頭

佢地冇點睇外國廚師煮嘢食既片，成日話落啲啲 olive oil , dd 牛油。 睇住佢係咁倒。0.0

聽書啦！咁清楚仲問🙄 冷飯分兩盆，一大一細。 大份浸蛋黃，細份就咁炸。冷飯呀！

On9

多謝C兄，完全明白

名大於實

唔洗理我住 無咁嘅油量點用生鐵鑊炒飯？ 建議您去學做廚房再判斷啦⋯⋯

@@paladinlord4803 佢落太多蛋

唔洗理我住 佢只要黃金色，所以只落蛋黃，咁大兜飯差不多啦

咁叫多飯。。。

唔洗理我住 只落黃唔係好多野，而且佢要浸到全部入晒飯粒，只係剛剛好，要做到每粒都金黃色，人家做大酒樓，成本控制會好準確。

你條傻鳩

KOWARD DURCANT & LOSETHEN CHOKERRY BLEW 3-1 LEAD 您是旦入佢度睇一條片都知佢昂鳩鳩啦🤣啲view數全部少於2位數🤣🤣🤣

港燦沒撚煮過野食? XD

那個不是叫「拉油」，係同炸米通一樣的效果

唔好柒啦，係炸一炸小部分米咋

你肯定係易結鑊? XD

佢食之馬又唔使你食!我做過飲食業嘞!全部東西都是用手搓，我用筷子来搓.，老板娘話要用手。才快!你看不到頭不知眼不見啫!搓蛋糕粉浆的師傅D粉浆一直浸到上手臂係咁搓係咁搓!你蛋糕的時候你猛話好食，特别瑞士卷D面粉浆要搓成个鐘才崧軟!你有沒有食過瑞士卷呢?在家煮飯人人都是用手搓肉，带手套煮飯係呃人嘅!包括你在内!

@@fokfok1801 哈哈哈大笑

炸饭 made up a small portion. Looks like it gave a different texture. Will try it today.

The process is troublesome itself, look at the oil splashing everywhere, do think about the cleaning work if u insisted to try hahahha best of luck to u then

沒看過不代表沒有，只是閣下見聞未到那些技術層面而已🙂 多了解多學習才是正途😉

If you want something delicious, got to be lot of process, I strongly believe lot of things you never seen

邊撚度鄉下==? 大陸加炸米炒飯一直都有喇, 你係窮到沒食/ 見過?==

1)鷄蛋黃含豐富的「卵磷脂維生素E」，係有助排出體內敗壞的劣質膽固純。 但不是鴨蛋丶鵝蛋及鵪春蛋！ 2)呢條片唔係教緊營養健康餐。唔好講咩健唔健康嘅價值觀。飲食節目主要係教你如何煮得好食！

食雞蛋爆血管？你坐咗幾多年呀柒頭🤦🏻‍♀️🤦🏻‍♀️ 無知真係好可怕

一圍枱12個人, 一人都食唔到半隻...

食一餐就爆血管，你要小心身體呀，保重

落多D蛋增加色澤。

Eric Z 傳統生鐵鑊炒飯本來就是這個油量，別用易潔鑊的思維去判定鐵鑊的做法啊🙄

鐵鑊係要夠多油先可以落飯，唔係就食燶食到生cancer啦on9

打返正體字啦

Vin T 我打乜嘢字系我嘅自由，你不能够阻碍我嘅选择。你条粉肠，食乜嘢都冇用。

@@ericzhang7903 sorry喎起碼我有常識知道鐵鑊係要夠多油先可以落飯，比你有得救

其實成班人唔識睇野，人地話炸米仔再炒飯。就話人地多油😂😂炒開飯都知，炒飯不嬲要多油。

kelvin520123 無錯，尤其用生鐵鑊

同埋佢煮野一睇就知唔差，唔會過咸同甜。講求應有味道。不過d人憎人富貴嫌人貧系咁。

kelvin520123 網絡酸民何其多，隨時身邊有幾個

你唔識嘢

只可以講，閣下見聞不足，建議多了解多學習先係正路

的確係 識煮野食個啲一睇就知扮晒野撐下場面

@@asdtseasd5008 廚房佬眼紅，好酸

@@lecowardjames 痴線 我先唔會係 廚房 老 更加唔會眼 紅 不過成日都係屋企煮野食 所以一眼睇就知流 同阿澤個啲都係流 貪佢有條後生妹先睇

冇咁多油点炒饭啊，大佬

港燦沒撚煮過野食? XD

alan Chan 係...講野都會傷聲帶

wa147sw52 打字都會有鍵盤手🤣🤣🤣

K

口感

Jason Ng 三十年前世上未有易潔鑊嘅時候，所有炒飯都係好多油先可以炒得出來啦😂唔信問下您老豆老母啦🤣

Paladin Lord卡爾 現在是2019，佢比1979年嘅炒飯我睇做咩Q，一哥炒飯都唔洗咁多油

Jason Ng 今時今映排檔都仲係用生鐵鑊，中華民族幾千年來都係咁做法。

Jason Ng 一哥炒飯落埋味精添，要健康您未返屋企自己用易潔鑊炒囉🤣 現在又唔係教您煮健康餐🤣🤣

Paladin Lord卡爾 1）TVB 係比香港家庭主婦睇. 你以為d大廚會得閒睇佢咩？用下個腦，做事要make sense. 2) 中華民族一向都落咁多油？are you sure? 3) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DkzegLjlWok.html 人地兩個一級大廚都唔洗咁多油,呢條死茄喱啡會勁過兩位大師？

睇完就算啦師奶都呃唔到啦

證明您根本唔識自己國家飲食文化。

直頭on9,