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蘇Good - 蒸出好味龍崗雞 - 第49集
這一集，阿蘇繼續冬至菜式系列，上一集教大家如何造「凍」，因為要雪一晚才可做下一步驟，所以今集阿蘇就從雪櫃中拿出造好的「凍」，先放在熱水中曖一下，再反轉把果凍般的「凍」倒出，半凝結的汁相當好味！ 冬至豈只一道菜，上一集末段，阿蘇把一隻龍崗雞醃好，準備在今集教大家如何蒸靚雞，因為龍崗雞的雞味較重，所以是蒸雞不二之選，除了用鹽醃，還要加入薑汁塗勻雞腔和外皮，再蒸廿五分鐘，之後用花雕和雞汁把雞身淋一會，放涼後才斬，可避免皮肉分離。 還有最受師奶歡迎的C9勞苦榜，今次要估價，廿四罐啤酒要多少錢？師奶們要走入超市，掃走相同價格的貨品，看看哪個才是格價專員？
Video Length: 1272
Date Found: January 15, 2009
Date Produced:
View Count: 40
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