Hello everyone, I am an apprentice today. I sell Lianggao with my master and learn how to make traditional Lianggao while watching him preparing for tomorrow's sale. I believe many of you from Sichuan have sweet childhood memories of Lianggao as I do. As a poor kid, I once aspired to make Lianggao when I grow up, so that I can eat as much Lianggao as I want. It's not too late to learn it now!
糕卖完,再回来做第二天份的凉糕,并且学一学如何用最传统的方法来制作。相信凉糕是很多四川朋友小时候的记忆,其实我也一样,小时候家里没钱,就觉得长大后我也要做凉糕,想吃多少就吃多少,现在学起来也不迟!
如果想支持我或想看更多多幕后周边和我的生活私照的朋友们可以考虑加入”宽油帮“油管会员,点击订阅按钮旁的加入按钮会弹出详情,会员福利如下:
1. 拥有“宽油帮”成长徽章
2. “宽油”社区动态,独家生活私照和生活分享
3. 拥有更多留言被回复的机会
名词解释:
宽油:大量的油,很多的油
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 Traditional Fushun Lianggao craft is dying. Old master agrees to teach me before he retires.
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