Hello my friends. This dry pot cauliflower cooked by Er Bai today may be the favorite of many friends. Let's watch the video and learn immediately!
Er Bai will teach us a tip to make cauliflower crunchier and tastier, and to make oil not spatter when the cauliflower is poured into the wok. It's really the soul of the dish. What is it? Let's find it out through the video. And welcome to upload your work to our Facebook page!
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
We will upload new videos every Monday, Wednesday and Friday.
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#國宴大師#干鍋花菜#大師的菜#老飯骨#國宴#干鍋菜花
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#抖音老飯骨#主廚 #大廚 #國宴主廚#美食教程
3 май 2020
