Pork jowls are used tomake cured meats in Italy. It is called Guanciale. It's used in a variety of dishes. The most famous would be Spaghetti Carbonara.
@user-ln4wb5gq3s9 сағат бұрын
四伯爺像極了我大爺
@qwq70309 сағат бұрын
就爱吃蛋炒饭
@shawnciu10 сағат бұрын
趕緊出蛋炒飯視頻
@tigerbig-hv8kq10 сағат бұрын
火云邪神的自贡话标准得很
@tigerbig-hv8kq10 сағат бұрын
火云邪神
@lli838110 сағат бұрын
哇,男神已经脱发了~~☺
@fathoz111 сағат бұрын
怪不得很多人說不要吃豬頸肉, 原來就在淋巴的下方
@lxzex11 сағат бұрын
这个肉我通常用来烧烤,或炒肉片
@swittman912311 сағат бұрын
The outer skin and fat are edible, as well. Italy and the US both eat it like that.
@fcyiu57809 сағат бұрын
yeah, chef wang did mention that, just not cooked altogether in the video
Пікірлер
請問淋巴有哪些壞處?
I ate this i. harbin and really hard to find this dish in chinese restaurant
我忘了,把三杯米酒、酱油、和芝麻油直接喝了,怎么办?当然开玩笑啦。还在研究是用什么酱油?
猪颈肉的脂肪含量很高,和五花肉不相上下。脂肪好吃😂😂😂
意大利人喜欢这个肉。
好像馬蹄聲
唉 6:18制 睡前看这东西…真的是造孽啊
Italian heaven is that part of pig cheeks is used in cooking carbonara, in Italian its called guanciali.
uncle looks healthy and happy!
拿去做山東德州扒雞或河南道口燒雞怎麼樣??我每年都只吃一點點意思一下而已,我平時很少會吃這麼多烤的火雞,通常都是吃smoked turkey
看上去好好吃的样子
Noooo! So much waste of pork jowl bacon! 🙃
Pork jowls are used tomake cured meats in Italy. It is called Guanciale. It's used in a variety of dishes. The most famous would be Spaghetti Carbonara.
四伯爺像極了我大爺
就爱吃蛋炒饭
趕緊出蛋炒飯視頻
火云邪神的自贡话标准得很
火云邪神
哇,男神已经脱发了~~☺
怪不得很多人說不要吃豬頸肉, 原來就在淋巴的下方
这个肉我通常用来烧烤,或炒肉片
The outer skin and fat are edible, as well. Italy and the US both eat it like that.
yeah, chef wang did mention that, just not cooked altogether in the video
蛋炒饭要多加老腊肉才好吃
每期必赞,为了不被家天下
厚切看到雪花比較好吃
哈哈变了解剖课
跪求猪頸肉蛋炒飯
我是临沂人,对家乡的眷恋,除了糁,就是临沂炒鸡。临沂的炒鸡,味道确实重,但是那个汤汁配煎饼一定是一绝,临沂的鸡,我记得有一家姓王的在电视台附近不错,沂河边上,而且菜都很好吃,分量很大。
希望剛哥的第1000部影片是宣布移民臺灣或來臺灣開店
台灣這塊叫松阪肉,貴的離譜
夠2百斤嗎?
每次看你跟四伯爺處理食材,才知道為什麼某些食材這麼貴。現在知道豬頸肉貴在哪裡了。
剛哥一天賺的,可能大師要賺一年,剛哥還如此謙卑,厲害了
台灣 那片肉叫松坂肉,特別貴,市場零售價約在台幣 250/600g 吃起來很脆,但順著紋理切的話會韌到咬不太動
在台灣這塊肉叫松坂肉 而且賣得特別貴
谁家的牛没有牵出去,它都饿了
已經拉近特寫了 還是看不出瘦肉跟淋巴結有什麼差別..
安逸 巴適得很
以前有缺德商人用淋巴肉做魯肉飯 現在應該沒有了吧
是松坂肉嗎
是不是可以做咸肉,意大利的guanciale就是这块肉吧,卖的特别贵
那个是脸颊肉
#洪叔书法,感恩分享!!!🤗🤗
松阪肉
有这样的伯伯真幸福
不是伯伯,这是伯爷,是王刚爷爷的兄弟一辈的
猪锦肉拿来做锅巴肉👍👍
每次去泰国餐厅,必点的“碳烤猪颈肉”
恍然大悟為何嫌麻煩可以叫攤主處理,因為伯爺就是攤主
黃金六兩肉
四伯爷把牙齿修了呢
the cheek is often the tastiest part of any animal- pork, beef, fish, etc.