Пікірлер

• 
  @nami-vlog7 күн бұрын

  Another excellent video! Your channel is quickly becoming my go-to resource. Thanks for your hard work!💜💜💜💜👍👋👌💞

• 
  @nami-vlog8 күн бұрын

  Really impressive video, well done! Greetings from Germany 💜💜💜💜👍

• 
  @nami-vlog9 күн бұрын

  That was really nice to watch, thank you! Greetings from Germany 💜💜💜💜👍

• 
  @nami-vlog12 күн бұрын

  Great work, thanks for sharing! 👍💜💜💜💜👍

• 
  @user-gj5hc7se7w15 күн бұрын

  In English please

• 
  @WilmidarCin24 күн бұрын

  Kita tidak bisa bahasa mandarin😊

• 
  @WilmidarCin24 күн бұрын

  Pak tex bahasanya kalau bisa tolong di bikin

• 
  @nami-vlog28 күн бұрын

  Wow, that's really creative! Looks very appetizing. 💜💜💜💜👍

• 
  @lilylam331629 күн бұрын

  幾粒排骨放這麼多話梅.油多味杂.國内人煮食太不健康喽！

• 
  @sergeyosinkin2901Ай бұрын

  Wow!!!!!!! 😋 Super! 💝 Like! 👍

• 
  @EnjoyJapan1Ай бұрын

  💞Wow🤍🤍💚💚💚💚🤍💚💚

• 
  @tomcai2909Ай бұрын

  黄花鱼本身就很香很嫩，没有什么异味。稍下点黄酒蒸一下就很好了。不要下太多调料

• 
  @nami-vlogАй бұрын

  A truly great video, very well done! Greetings from Germany 👏💜💜💜💜👍

• 
  @nami-vlogАй бұрын

  Fantastic video! Your explanations are so clear and easy to follow. Keep up the great work!💜💜💜💜👍👋👌💞

• 
  @nami-vlogАй бұрын

  Very nice. Thank you for sharing 💜💜💜💜👍

• 
  @nami-vlogАй бұрын

  Very nice sharing 💜💜💜💜👍👋

• 
  @nami-vlogАй бұрын

  Super lecker, vielen Dank!💜💜💜👋👍

• 
  @nami-vlogАй бұрын

  Nice sharing 💜💜💜👍👋my friend

• 
  @nami-vlogАй бұрын

  Super lecker! 💜

• 
  @nami-vlog2 ай бұрын

  Super lecker!👋💜💜💜

• 
  @nami-vlog2 ай бұрын

  Very nice 💜

• 
  @peachmultimedia-92974 ай бұрын

  😘

• 
  @peachmultimedia-92974 ай бұрын

  😍

• 
  @KongfuPanpan4 ай бұрын

  豆腐丸子一定要如视频里一样外面裹粉，否则炸不硬。 我失败的地方是以为加了面粉就不用裹粉了，结果由于豆腐一直出水，怎么都炸不硬，只好改小火，炸了好长时间才出硬壳。 我后来如视频里给丸子粘了一层淀粉，很快就炸硬了。我用的玉米淀粉。 失败经验分享。

• 
  @DullesClyde4 ай бұрын

  The appearance, aroma, taste, and taste of food.

• 
  @user-nf6lk3fr5v5 ай бұрын

  네 레시피가 마음에 든다 친구야

• 
  @baypham12845 ай бұрын

  Có ban mua 3 hu

• 
  @ShanghaiShuguangAnshabu5 ай бұрын

  白醋就不对了，都是黑色米醋

• 
  @keithhfchan79995 ай бұрын

  鴿子出水加大蔥？ 放味精？絕對教壞人，浪費食材，還有臉出視頻！！！

• 
  @recreepy5 ай бұрын

  A banquet that gratifies all the senses. A joyous gastronomic journey!super

• 
  @user-bw2pf9cd6s6 ай бұрын

  😱😱😱

• 
  @user-le6ty7yl3b6 ай бұрын

  Thank you, Chef ❤❤❤

• 
  @user-le6ty7yl3b6 ай бұрын

  Very beautiful and very wonderful. Thank you, Chef

• 
  @user-it1om9zp6d6 ай бұрын

  煲湯要加(魚湯袋)!

• 
  @user-it1om9zp6d6 ай бұрын

  版主午安:廣東人稱(生魚),有幾種吃法;生魚片連湯是切薄魚肉炒西芹,骨加豆腐煮湯去骨上枱． (煲湯)生魚一條煎香,加葛根或葛菜羅漢果,豬骨小火煲三小時,可清肝肺火,吸煙及喝酒的人仕最好,或上述煲廣東白菜及菜干,或西洋菜,謝分享!

• 
  @bh27766 ай бұрын

  什麼叫油溫5成熱

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  @recreepy7 ай бұрын

  This plate is a showcase of gastronomic brilliance. Nice!!!!!!This plate is a showcase of gastronomic brilliance.

• 
  @homemadefood998 ай бұрын

  🙂WOooooooooooooooooOOW🙂Outstanding!👍This recipe is simply fantastic.The use of ingredients is superb and the final dish came out perfect and absolutely delightful.🙂We love it! 👍Big like 🙂Thanks for Sharing amazing and incredible traditional recipe. 👍🙂Your new friend here. we really enjoyed your content. We visited your channel & love it. 🙂Stay blessed and keep Sharing your magically flavourful recipes! 🙂🙂Stay connected🙂🔔✅💯👍🤝

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  @風遁菴語婕8 ай бұрын

  只要別那麼辣，我是喜歡那種複合味道的，還有就是油的分量減半，其實沒有油的干擾與隔絕，更能夠品味到香料的氣息呢~對於這點，台灣式的川味做了不同的變化，加入大量的蔬果與甜香的中藥材等等