【泰式香魚塊】酸甜泰好味！清爽酥脆好下飯！《33廚房》 EP29-3｜黃靖倫 林美秀｜料理｜食譜｜DIY

Let's have Chef Long demonstrate this dish for us. No problem. First, let's deal with the blood fish. When Lang Jie was cutting it, there was a bone here. We need to cut the bone away. So I cut it into long strips. Cut it into long strips. Cut away the bone. It's not cooked. It's okay. Next, the fish strip. Cut it away. It's the same as mine. It's the same. Don't be ungrateful. There's nothing different. Our show is for everyone. It doesn't matter what you eat. It's all good. Everyone gets along well. It's all good. Everyone gets along well. Especially Lang Jie. As long as it's delicious. The key point is the seasoning. Here. You can add the minced garlic. Add a little first. Add it in first. Then the minced ginger. These two things help the blood fish get rid of the fishy smell. And the curry powder. If you add too much curry powder, the fish will be bitter. So you only need to add a quarter of a teaspoon of curry powder. That's enough. A quarter of a teaspoon. It's all in. I'm not afraid of bitterness. The taste won't be too strong. Put an egg in. Put it in. Mix it well. You must use this egg. We'll use the way to dip the dry flour. Combine the egg with the sweet potato flour. Okay. Next, the sweet potato flour. The sweet potato flour. Put the sweet potato flour on the plate. That's how you do it, right? Look. Gently put it on top. It's like jelly. Gently put it on top. This is important. Don't put the flour in the fish. Don't put the flour in the fish. Gently. When they were frying, the flour was very thick. But when Long was doing it, when Long was doing it, the flour was very thin. The difference is here. I think Uncle Le is right. No. We're good brothers. Don't say that. I misunderstood you too much. Really? Gently mix it. When I mix it, I have to make it stir-fried. The flour will absorb the sauce. So when you eat it, it will be more crispy. At the same time, we can heat up the pan. We can heat up the pan. Yes, we can. We can heat it up. It's scary. Yes. They are all scheming. Don't forget. I'm so scared that I can't do it. They are really scheming. Yes. Okay. The speed should be fast. Yes, slowly put it along the edge of the pan. I found out that I should use chopsticks. Yes, use chopsticks. Actually, it's more convenient. You didn't think of chopsticks just now, right? You told me. We were busy stirring it. We didn't tell you. Yes. Using hands makes it feel faster. Yes, it's necessary. So, it doesn't feel like it's done yet. No, it doesn't feel like it's done yet. At this time, don't stir it. At this time, don't stir it. Don't stir it. Let it do a little bit of a fixed action. I have another pan here. I don't want it to be idle, okay? Let's heat it up a little bit. And then, add around a tablespoon of oil in it. Add around a tablespoon of oil in it. At this time, we have to fry garlic and ginger until fragrant. Yes. Look at the garlic. And some ginger. The pan mustn't be too hot. Don't be too hot. Slowly fry the taste of garlic and ginger out. Here, we can see Thai The sweet and sour chicken sauce Because it already has the spiciness It already has the sourness So we just need to add some sugar Yes, we still need to add some sugar Put some of this in Do we need to add sugar? No, we add it when we are marinating That's ok And the sauce must be cooked If it is cooked, the aroma of the sauce will come out So we need to cook it a little Yes Then add a spoonful of sugar A spoonful of sugar Stir it a little Stir it Add some oil Cook the sauce Why does it take so long to fry the fish? It doesn't get mushy Not yet No, the temperature is just right Because normally when we are frying If the temperature is just right The color of the fish will be even Look, the fish is very crispy And the color will be more golden What? Let the camera take a look The fish is very beautiful Wow! The color is really beautiful You said it yourself The color is really beautiful Let the camera take a look Lastly, when we add this We need to quickly mix it Quickly mix it Do you notice that the sauce Gradually pours on top Because when we eat it The texture needs to be crispy But the fish inside can't get old This thing is amazing It's like Viaggo It's like maltose The feeling of wrapping Let's take a look at the dish we made today Happy Thai Fish Thank you Happy Thai Fish We don't need to do this We need to operate on the fish later That's why we need to clean it up That's right Happy Thai Fish I think the chef Communicated with you I think it's okay When I saw the three of you I suddenly realized Your last name is Huang I feel like he doesn't know What he's doing Because he keeps repeating it That's a good thing He remembers everything Okay, let's start Please Okay, the first one Sister Lang Remember, when we're next to each other We don't use our hands I believe Sister Lang can do it Because she often cooks at home So if I talk too much It might affect you Sister Lang cooks very well What about the bones in the middle? Sister Lang won't want to Talk to you You can talk to Sister Lang About how to cook How to marinate it Add some pepper The wine is at the back Don't come over We can't use our hands The wine is here Don't pour the eggs That's right I'll take it Sister Lang, what did you just pour? Fish sauce, curry powder A little white pepper I just added it Soup What else? This is the skill of Sister Lang Yes Add an egg A whole egg, right? Yes Pour it on my hand I didn't pour it No, I didn't see it We're outsiders What's the score for this dish? Actually, because she Fried the fish So she can't run away for 7-8 minutes Make sure the fish is cooked Yes No, that's How can a teacher make a sound effect? Teacher, is it bad to make a sound effect? Mom, do you really think so? Do you want to talk to him? 10 seconds 9, 8, 7, 6 5, 4, 3 2, 1 Time's up Come on, spread it evenly Put it down Huang Jinglun Put it down, hurry up Only 3 minutes Hurry up Stick to the gloves Slide down from the side Hurry up Too slow The posture should be elegant No need Just don't read it out loud Hurry up The middle one seems to be burnt No, it's not It's really great It's turning into Chinese oil Chinese oil Medium heat Hurry up, you're too slow The middle one is almost cooked It's golden It looks beautiful Great It smells great It's really great I feel like the fish is happy People say I'm the pusher But you're in front of the wood Take out the golden ones Don't take out the golden ones It's beautiful Are you satisfied now? Don't stop Take out the golden ones Great Wait It looks like fried chicken It looks professional Is it fried chicken? Yes Well done Great Wait Go on Nine, eight, seven Six, five Four, three Two, one Change hands Okay Don't worry You don't need to sing anymore Turn up the heat It's transparent You're experienced Okay Take it out It's beautiful It smells great It's beautiful Okay, next The ink I think you have the same instinct as him But I'm not talking now But I can't finish when you're talking I'm explaining the way of cooking to the audience Yes This is minced ginger Minced garlic Is Junyi cooking at home? Yes, sometimes I can tell Ah Ji doesn't hear much about her cooking Do you cook Chinese food or Western food? Both I'm not good at it I just follow my instinct That's great It's okay to put them together Junyi, you must be good at cooking You must prepare everything Mom is right next to me Yes Don't call her mom It's a good thing Okay, we're putting Thai sauce You can buy it at the supermarket Just mix it Don't be nervous Put the chicken in Hurry up Put some black pepper And some chopped green onion I can smell it It's a bit sour Like sweet and spicy sauce Not too much Just a little Put the chopped green onion I was thinking... No need Nine, eight, seven, six Five, four, three, two, one Okay Take them out What dish is this? Thai-style fish ball Take this dish You see, we have two dishes You see, one is sun-dried One is not sun-dried We've been to Cun Na Cun Na, I just came here This is for those who haven't been to Cun Na The white one So you want to eat it now, right? Of course, but we have to rate it Right? But we don't eat seafood now We have a judge team There are a lot of people outside Come on, we're open now We're not responsible for the judge team Eat as much as you can It's getting hotter Don't worry It's too hot Come on, take a look Take a look at our master You've sun-dried it It's the same Come on, thank you Thank you, master In fact, these two dishes They have different styles Because the dishes cooked by Lang Jie Actually, the taste is very strong But when you eat it, it's a refreshing taste Thai-style sauce, in fact, when it's heated It has a unique aroma and acidity When Long was frying When Master Long was frying this dish It's very fast, but its aroma is very strong In fact, the two dishes The taste is completely different The taste is very delicious Yes Great I understand Come on, Master Long You have to talk about Lang Jie's dish The first one is Thai-style sauce In fact, its amount is enough Then I give you a little suggestion In the process of sticking powder When you want to keep the skin of the fish crispy Don't put too much powder So the taste is completely different You can't be as slow as you are If you don't give me a hint My eyes are also very small You are not a flower pot You can't give me half an hour I'm really slow Don't be too fast I've never met such a love to change No, we are the most popular Accept it with a false heart But can you pass Really, we don't know Then ask the judges We are not responsible They are great They can also play songs And can take our delicacy Bring it home But you have to pass The point is Junyi is now thinking Can you play a song They just flipped the bottle We have to hold our hands together How come Pass the next time How come Thank you Come and eat happily There is nothing wrong Everyone is talking and laughing Have a meal They can't beat you Now the other side is like this Yes I heard Because your album is Absolutism Yes, so look at us San San Kitchen is absolutely beautiful Right? Thank you for coming