【入得廚房🍽️】大廚教你煮日式海鮮！原汁原味松葉蟹燉飯🦀蟹膏爆滿練成季節限定夢幻逸品｜清酒煮鮑魚清潔開殼挑肝步驟教晒你‼️｜生拆蝦肉無難度？扯斷蝦筋食落更滋味🤤

【入得廚房🍽️】大廚教你煮日式海鮮！原汁原味松葉蟹燉飯🦀蟹膏爆滿練成季節限定夢幻逸品｜清酒煮鮑魚清潔開殼挑肝步驟教晒你‼️｜生拆蝦肉無難度？扯斷蝦筋食落更滋味🤤｜月山

又是大飽眼福的一集！
很榮幸邀請到月山及日山的總廚露兩手，令各位觀眾有機會學到一些日式的海鮮料理技巧🤤
例如把現時當造的松葉蟹拆肉起膏，炮製一個原汁原味的燉飯，還有誰能抗拒呢？
師傅還會示範令人口水直流的清酒煮鮑魚：從洗鮑魚開始教起，還會分享拆殼起肉時需要注意之處
同場加映生拆蝦肉的做法！想蝦食起來不會硬淨死實，師傅還有一個竅門可以分享
希望大家睇完今集內容之後，下次再去食日本料理，會多一份欣賞的心去享受每一啖😎
月山：
📍中環皇后大道中80號H Queen's 19樓
☎️34991427
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📷相機:
Sony A7III - 24-70mm f/2.8 GM
Sony A7C - 16-35mm f/4 Zeiss
iPhone 13 Pro
穩定器：
DJI Osmo Mobile 4

Пікірлер: 18

@chichungtze16126 ай бұрын
幫呢 D 搞宣傳好過幫大埔果 2 間搞啦，搞到個朵都臭埋
@kevinkatanga27426 ай бұрын
其實鮑魚可以再簡單啲（刺身除外）買返來煲一煲大滾水，熄火之後馬上掉啲鮑魚落去，20秒後起，之後再清洗起殼會簡單好多，呢個方法仲有一個好處，因為啲鮑魚你未死時你用鹽或者生粉搞佢啲肉會實晒揦埋一舊
@leemunyee70675 ай бұрын
Oh. .where is this restaurant ? Thank you for the wonderful video. Vy entertaining and informative
@Dudududubabalala6 ай бұрын
真係學到嘢👍👍
@kingyeeteo6 ай бұрын
正 👍
@turnerlai74676 ай бұрын
Really impressed with the complicated cooking preparation. It's indeed the art of food. Unbelievable !! Thanks for for your sharing.
@offensiveteam0076 ай бұрын
掂！正！
@kamtonglee53986 ай бұрын
師父手工真是一流！睇到流口水！快約朋友去食下先😊😊
@weifan59206 ай бұрын
请教一个问题：这些菌类，如果用鸡油去爆炒过再放上放上面闷会不会更好......毕竟鸡油在没有太多其他味道但是保留菌累的油润感配合松叶蟹更好？？
@mansingchiu38796 ай бұрын
呢隻叫做香箱蟹
@waikuenyip5137
6 ай бұрын
香箱蟹系雌性松葉蟹😅
@TimothyYNWA6 ай бұрын
支持阿俊～睇片都唔錯雖然有d廣告feel 但作品睇落都靚
@chileung2286 ай бұрын
World class video clip; as always. Informative and delightful. Learn something today. Thank you.
@brianhuang57556 ай бұрын
whats the name of the app?
@ykyg12236 ай бұрын
今日晚餐後掉左啲松葉蟹殻㖭！
@MING206036 ай бұрын
香港侬家已經無十蚊店，一早加左價十二蚊喇😂
@GoldenDragon9286 ай бұрын
Any Nuclear ☢️ waste water from the Japanese seafood?