It's season of the year when crawfish are the best, and this time I took you to Qianjiang in Hubei, known as the "home of crawfish of China", to taste and learn more about crawfish. The biggest reward of this trip was the conversation with the founder of the dish "Oil Braised Crawfish", Mr. Li, The story of him witnessed how an ingredient came to the tables of thousands of families, but also witnessed the development and prosperity of an industry, such a food story is actually around us. Next I will summarise the various crayfish recipes (oil braised, garlic, etc.) that I learnt from this trip, and then make cooking videos to teach you. 又到了一年一度小龙虾最为肥美的季节,这次带大家来到有着“小龙虾之乡”之称的湖北潜江,去品尝和了解更多关于小龙虾的知识。这一趟最大的收获就是和“油焖小龙虾”这道菜创始人李总的交流,他的故事见证了一个食材是如何走入千家万户的餐桌上,也见证了一个产业的发展与兴旺,这样的美食故事其实就在我们的身边。接下来我会总结这次交流学习到的各种小龙虾做法(油焖,蒜蓉,锅巴蛋黄),然后拍成视频教给大家,下期视频首先更新“蒜蓉小龙虾”,大家敬请期待!
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滑锅:冷油下锅,滑过锅底,使锅的温度迅速提高,并产生油膜,防止粘锅
明油:成菜之后淋入一点点葱油,来提高菜品的色泽与明亮度,葱油制作链接 • 厨师长教你:“葱油”的制作方法与应用,很有质...
刀口辣椒:干辣椒干花椒炒香炒脆后,手工切碎即为刀口辣椒,香辣麻三位一体,辣度温和,制作链接 • 厨师长教你做正宗 “麻婆豆腐”,高清重置版(...
我是王刚,一个草根厨师长,从15岁做学徒到30岁开始在网上教大家做菜,我感恩每一段经历,感恩这个时代,也真心希望通过我的视频可以帮到大家,让大家走进厨房,爱上厨房。我会坚持做菜,坚持教大家做菜。也希望大家来订阅我的KZitem官方频道,欢迎大家点赞、分享和评论。在西瓜视频,头条和微博上也有我相同名字的账户“美食作家王刚”,微信公众号为“厨王刚丝球”,谢谢大家支持!
Негізгі бет Chef Wang visit the founder of Oil Braised Crawfish, come to taste a variety of crawfish practices
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