【英國蜜汁叉燒】簡單竅門｜酒樓點心叉燒酥｜三眼仔飯｜叉燒湯意｜無色素秘訣｜梅納反應｜科學原理｜就地取材｜買餸英文｜價錢｜英國移民｜生活｜廚職背遊梁芷靈｜

[@gracesiu7795]

謝謝！

[@BackpaCooking]

好多謝你嘅支持🥹🥹🥹

[@gracesiu7795]

睇得到係用心製作😊

[@56sYkk321]

香港革命 光復時代 Three Hong Kong

[@canlianfan]

👍真係要跟師傅科學法做法，又靚又健康好食

[@catherineyan5980]

喜歡芷靈講野清楚無懶音，影片速度適中無悶場無費話，煮野方法簡單清晰，特別係有化學作用的解釋。叻叻！

[@BackpaCooking]

真係好多謝你嘅欣賞😁

[@some289]

你真係好犀利，可以用英超嘅材料整叉燒，好多謝你為在英港人付出努力、心機和時間去鑽研每一道我哋念掛的餸菜 ❤ 繼續努力加油 💪🏻

[@alienhome7525]

英超材料包括：白蟻洞、兵工廠、四萬狗、鎚仔幫、找卡數......

[@luntsang672]

如果用英冠英甲材科可以點整？😂

[@BackpaCooking]

🤣🤣🤣🙈

[@daisylam7253]

叻女☺️☺️❤睇左一年幾第一次cm，你真係好叻好有才華☺️又教煮野又教英文，知道英國超市難買到華人食材又會教大家整alternatives，學到好多野☺️你deserve更多recognition❤️‍🔥黎緊都試下整叉燒酥俾屋企人食先！

[@BackpaCooking]

實在好多謝你嘅讚賞🥹

[@yulo6376]

呢個可能係一個撇步/hack， 想同大家分享，波蘭超市（英國倫敦好多東歐超市）有一種紅菜頭粉，因為波蘭人聖誕節一定會飲紅菜頭湯.. 如果唔想每次整靚仔叉燒，都要順便買埋紅菜頭，可以買一包紅菜頭粉，因為係powder，所以可以放好耐，每次要用只要溝水就得，最好買冇添加色素的。 本身粉入面已經放咗鹽，所以要自己試味。

[@wondermama7086]

多謝推介

[@jeanso3820]

good hack - beet powder is quite easy to source

[@happyli1015]

芷靈，你真係好勁！ 好有心❤ 每條片都好高質，多謝你嘅心血結晶品❤😊，🥰🥰

[@nic1yang308]

同感

[@BackpaCooking]

好多謝你嘅欣賞🥰

[@yulo6376]

⁠@@BackpaCooking上次睇咗Netflix 一個有關Honey 嘅節目Rotten，原來我哋「偉大祖國」出產的蜜糖8成都係溝咗麥芽糖嘅，所以平過美國蜜糖9成，而且可以大量出口，令美國後來禁止大陸出口的Honey, 後來其他東南亞國家學咗大陸，所以市面上的平價蜜糖都係溝咗麥芽糖既，個節目話要檢驗出是否100%純蜜糖其實好難，佢係睇佢入邊嘅花粉含量，花粉含量越高純蜜糖嘅可能性越高。 所以你用平「蜜糖」代替其實可能真係用緊麥芽糖😊

[@BackpaCooking]

實在好多謝你嘅資訊🙏🏻

[@jenwong5494]

可以用醋或者檸檬汁揸焗爐架先放肉,咁就唔會痴住,我平時用grill燒魚都係用呢個方法,又唔洗浪費咁多錫紙

[@bbgecko321]

多謝你呀芷靈，我之前整嘅叉燒又乾又硬，睇完你條片我終於知道自己衰咩😅，你好厲害，能夠用科學原理解釋到美味嘅來源，我覺得獲益良多呀！非常喜愛你嘅Channel, 支持你，繼續加油💪

[@BackpaCooking]

好多謝你嘅欣賞❤️

[@csl777]

睇你的影片，最開心好似尋寶咁，在英超發掘來自世界各地，可以取代香港用開的材料，多謝你的豐富預備，加油，支持你👍🏻

[@theresawong1227]

芷靈你真係好勁👍🏼👍🏼乜都識整，仲要條片拍得好好睇！睇你啲片唔只學煮嘢食，更加係長知識😙加油呀💪🏼💪🏼我哋真係好鍾意睇你嘅片❤

[@louischiu]

多謝。 欣賞你推物盡其用，主動破格找替代。 另會分享原理，令大家更易消化，整理及記得。 最後，最喜歡你分享當中煮食中的化學。 諗起讀書時，老師分享課堂以外資識的舊香港時代。 多謝你。

[@fatcat9434]

芷靈，多謝妳呀！我都係用shoulder steak整架！就係冇諗過用紅菜頭做顏色科！下次我會試🙏🙏🙏還有學上化學名詞和原理❤❤❤多謝妳呀😘

[@magchan7639]

好正呀！最感謝係你可以幫到我哋响英國超市揀到啱嘅材料

[@joselee0000]

多謝芷靈一路好用心好用心去發掘好多地道食材去製造香港家鄉食物...幫助大家去適應生活日常..感謝你既付出努力..希望你保重身體... 繼續為大家介紹食物...不過不要太大壓力.... 加油同路人💪💪

[@Halohk796]

要響英國煮香港味其實唔難，但係堅持NMIC都要做到香港美食，真心係好犀利 Respect!

[@BackpaCooking]

衷心多謝你嘅支持!

[@oasisoasis3495]

芷靈妹妹真係厲害，影片集英文+科學+心血+煮食教學於一身！

[@chansmnicol]

义燒好靚呀，睇見都想食，芷靈大方分享煮食心得，處處為觀眾著想，實在太令人感動❤

[@尤倩春]

非常感谢! 看到你用心分享还原香港美食，令我眼前一亮，忽然多了在家做饭的动力😂！

[@BackpaCooking]

聽到你話多咗動力煮飯實在好開心! 多謝你

[@chloeho6047]

又會咁啱，我琴晚醃咗叉燒，今晚焗😏😋但我用紅酒代替玫瑰露酒，添加啲紅色，兼可以平日煮西餐用。而芝麻醬我用花生醬代替😅

[@elfridahon7169]

卡通聲旁白好得意、簡易版確實易做。👍👍👍👍👏👏👏👏👏

[@wendymasood5809]

芷靈又教大家整用本地食材，做出好味餸菜👏👏👏👍👍👍😋😋😋🙏🙏🙏😘😘😘

[@susanna6103]

So love your creativity! May I suggest a good alternative to honey could be (Meridian) Barley Malt extract, (Lyle's) Golden Syrup or (much darker) Treacle ;)

[@watermelonqueen1755]

My dad has used golden syrup to replace maltose too! Especially for roast duck😁

[@yungann3107]

驚喜用紅菜頭做天然色素😅 今次見你樣子些唔同，注意健康，多點休息，把緊張忙碌生活，放鬆些。 多謝你教煮食😊

[@nycsimon2024]

英國超市真係好方便。佩服您用Beet root 代替色素，健康有益。❤ 睇完真係要好大定力先可以續繼做vegan 😂

[@chanbonbon8543]

😊你人仔細細(young), 廚藝了得👍👍👍叻叻呀👏👏👏😘

[@smchan9756]

芷靈你好，感謝你詳解叉燒酥嘅材料同製法。

[@efg62543]

我以前在家整义燒，自己調醬要用海鮮醬，磨鼓醬，乾葱碎，糖...好多醬，燒時仲要鋪墊葱在燒烤架上先放肉去燒 雖然好食，但搞咗2，3次已經唔想整😂

[@junetinykitchen]

佩服。 非常詳細，仲有好多額外知識，好勁！ 仲有，見到你剪片果畫面，真心佩服。

[@BackpaCooking]

多謝你🥹

[@some289]

Thanks for your hard work and effort on each video! Keep it up :)

[@BackpaCooking]

好多謝你嘅支持🥰

[@Fibiyau]

好開心 等到芷靈出我最中意食既野 之前點整都好似差d野咁！

[@tonytsui5043]

其實好想睇你將煮好嘅食物，再另外拍一條片，係影將香港食物俾外國人品嘗，好鍾意睇外國人食到香港美食嘅反應，希望你嘗試一下。因為我睇台灣youtuber法國人的（酷）分享台灣美食給法國人品嘗，我覺得好好睇

[@chengminnelli]

芷靈，睇你嘅片，每次都會好想喊...應該係太感動，竟然有人會咁落力搵 100% 本地食材煮返我哋由細到大食開嘅嘢！好多謝你！！！ 首先想請教，如果冇焗爐，得氣炸鍋，咁整唔整到叉燒呢？ 另外，我諗到一樣好想食嘅：豉油雞 有冇計呢？😊😊 謝謝你的付出！

[@BackpaCooking]

多謝你！聽到你話感動，我都感動🥹 用氣炸鍋都可以！

[@virginiachan3543]

謝謝芷靈，20多分鐘的片段，內容豐富成品吸引，最重要係謝謝你為我哋付出時間心機製作影片❤️

[@Salty2046]

你條片好好睇，好有心機做effects, 節奏又流暢，講稿不多也不少，把聲又好聽…。期待更多美食!!

[@BackpaCooking]

好多謝你讚賞🥰

[@charisau11]

我識得有個年青人在英國自己整燒鴨。個個在異地都可變做大廚，既開心又可食番熟悉的味道。

[@KeungWai-qt8mn]

多謝芷靈，多謝分享🙏🙏🙏，加油👍👍👍👏👏👏

[@pongalex3326]

學到煮又學到英文和原理，真的多謝你，加油！

[@joeleungcf]

麥芽糖的糖份不是來自麥芽，是來自粘米或糯米的澱粉，被麥芽汁內的酵素分解成糖分再高溫濃縮，所以理論上就算用砂糖／紅糖煮成糖漿替代，只要留意時間溫度唔好焗燶，理論上分別不大

[@audiodramalistener4897]

Most U.S. restaurants call 'Char Siu' roast pork; the last one you taught -.pork with the crispy rind, they call it roast pig. Not sure if the UK restaurant uses the same names. Thank you for showing us how to make all these comfort food while we are away from our home town. Thank you. 🙏🙏🙏

[@loloma5556]

Char Siu(叉燒) should be called BBQ pork, and roast pork would be "燒肉".😋

[@audiodramalistener4897]

​@@loloma5556some may call it HK style BBQ pork. The one with rind is often call roast pig because that is how roast pig is made, roast with the rind. I order roast pork, the waiter will serve me 'Char Siu'. Just sharing another way of naming that English speakers would understand right away at some level.

[@amonng2161]

好嘢! 我可以學整义燒酥啦! 謝謝芷靈! 😘

[@lsmak3966]

Wow, 睇到好好味呀！好吸引，多謝食譜，一定會試做。❤👍👏

[@YouAreNotAlone-99]

多謝分享 今日自己整咗叉燒 有少許失敗 因爲我用了大火再用細火去焗 所以食落口有啲柴 下次試下用呢個方法慢煮再大火焗佢

[@BackpaCooking]

我自己都覺得先大火後細火，比較容易乾同硬。希望先細火後大火呢個方法可以幫到你煮出你滿意嘅叉燒啦🥰

[@teenytinyT]

Love your video! Grocery prices in the UK are so much cheaper than Australia!!

[@sophiewong9838]

Thank you! I have tried the brisket and mussel pancake based on your recipes. It tasted Great!

[@BackpaCooking]

Great to hear! 🥰

[@npbwhalest-vr6rb]

Very good information 👍👍👍👍 Learn a lot 😊

[@lidiang3780]

謝謝你呀！我這入廚新手也整到了！謝謝細心教導！

[@pychu9067]

以往都有在家焗义燒，但水準不穩定。今次跟你的焗方法，立刻見效，吃到鬆化的好味熱义燒。多謝！BTW, 我的 toaster oven, 有 steam bake function. 你教加水在焗盤, 提醒我用steam bake 👍。用了加拿大出楓葉糖漿代所有recipe 的蜜糖、麥芽糖，喜歡 maple syrup 有些木味，無咁甜！

[@BackpaCooking]

聽到你話鬆化好味實在太開心啦🥳多謝你一齊煮！

[@hymaxhope4010]

你好犀利呀👍第一次看你，感覺之前實在損失了好多，早D睇你幸福好多，突然感到移來英國不再憂鬱，竟然不用再需要去中超，都可以煮倒咁多香港美食，感覺親切以慰家鄉之愁！多謝你！❤

[@BackpaCooking]

好高興認識你！多謝你一齊支持，百分百就地取材😁大家互相撐住、不再孤單💪🏻❤️

[@LovelyLadyDoris]

我試用氣炸鍋預熱後 160度 10分鐘*2 + 搽蜜糖180度 3分鐘*2 都無問題❤

[@snoopymelb6676]

Love your channel you have making lot of Hong Kong foods in a simple way that we can make them at home ❤

[@MC-kz6zr]

多謝分享! 芷靈加油!

[@ginnyginny6848]

老友，正正正，超級喜歡😍

[@frankieyim]

THANKS 芷靈為HKER 帶來美美食物

[@percyjohnson5664]

use peanut butter instead of tahini.. i would marinate with a bit of pineapple juice serving as natural tenderizer.. also no need to bake, just panfry with onion..so much faster and easier... any leftover, reheat them in toaster oven to save energy

[@YUYUith]

wow so yummy! thanks so mich again, you are always my inspiration for cooking and sourcing cooking ingredientds locally. Add oil, support from Australia :)

[@Michelle-Chan2008]

你教煮的，太利害🎉❤

[@KeungTo4ever]

10:35 唔想嘥時間包個架，可以用水浸過夜

[@enginebno]

好野，又有燒味的原理教學，我可以自由發揮做“懶人煮” 啦 ，#一條友移英懶人料理

[@user-gl2cl1dk4k]

芷靈你真係好叻女😀👍❗

[@alwong5025]

You’re a star 🌟👍🏼so much more satisfying to make it to your own taste

[@lee1207lee]

好靚呀，睇到流晒口水 👍🏼😋

[@manniyau258]

重點係唔洗去中超都買到材料，多謝你嘅心思❤

[@christineyuen3316]

你D 片好好睇，煑餸簡單易學，重要教埋英文添，多謝你，祝生活愉快❤

[@ChingCole]

I am so glad to see you did not use any sauce from China. 😅👍🏼

[@BackpaCooking]

好多謝你欣賞！

[@user-uo7ch2lf3z]

9:00 密實袋先外翻，之後就唔需要抹袋口

[@kennethken7098]

我上兩星期整叉燒，$100 夠幾餐食，又易整。過幾日又買嚟試吓芷靈做法。 人在異地 你撐吓我 我撐吓你 繼續加油 🎉

[@jackiehui986]

呢集太正，啲叉燒可以咁juicy 叉燒酥可以咁簡單❤

[@lawyp408]

You're always wonderful and marvellous 😊This video is very informative.

[@janetchau2722]

Thank you so much for another awesome video!! I don't even like chasiu so, now after hearing you saying it would be good for potluck, now I want to make it for my next work party! Lol thanks for your inspirations! ❤

[@catfish8883]

Thanks for your sharing and very yummy 😋 😊

[@woingkiung6966]

你好叻呀，咁年輕🎉🎉

[@ZXenn97]

这个才是真正的教程嘛，看了好多都说去买叉烧酱，直接买包装调好的酱料的话哪里还是教程哈哈哈，终于看到一个真正教怎么调配腌料的了

[@詠春男]

一定好好味。👍👍😋😋。

[@pcc9784]

very good! How about teaching on making noodles - e.g. Shanghai noodles - just flour and ?, Thanks!

[@conniefung6350]

好多謝你呀 ❤❤ 一直想學點整好味义燒

[@terry7568]

你係我睇過在海外教煮餸最好的，細心易明，又教埋英文，努力加油呀👍👍👍

[@simonlam4543]

好嘢！！！贊👍👍👍

[@cowkinchan9983]

我女兒剛剛9月份去左 Cardiff 讀書，希望佢都可以好似你咁叻，可以自己照顧到自已，煮到咁美味既食物!加油

[@p9kjr78fk8]

你真系好勁，我整完生舊叉燒……已經謝左😂😂

[@irenelai1500]

You're the champion ❤ your videos. Thanks

[@amylee438]

加油芷靈❤

[@ColorfulItems]

Very nice video, very details with lots of information, thank you so much 👍👍

[@user-tt9gn3by4w]

「我撐下你 你撐下我……」❤

[@josephwwh]

holland and barrett 有隻Malt Extract 味道同麥芽糖差不多味，仲軟身好多，可以試試！

[@BackpaCooking]

好多謝你嘅推介！下次一定試吓

[@momomon.8091]

下次可摸以教茶餐廳個湯點整 想食叉燒湯意但係唔識整個底 之前有試過用罐頭忌廉雞湯不過個味唔係好似 同埋我喺英國讀左6年幾都冇見過類似史X生雞湯嘅stock（M&S有liquid chicken stock 但係我覺得唔似） 如果真係好想用雞湯有冇其他代替

[@wongck34]

好多謝你咁用心拍片! 上次跟你學煮牛腩好成功 🥳 想請問你買pork shoulder自己切, 你會用塊豬皮黎做咩?

[@BackpaCooking]

你問得太好啦😍 當然係用嚟整埋「脆皮燒肉」🤤🤤🤤【英國脆皮燒肉】爆皮爆汁｜簡單竅門｜免醋｜免梳打粉｜豆腐火腩飯｜ 一人前食法｜豬肉部位點揀？｜科學原理｜點解會爆皮？｜英文｜價錢｜燒腩仔｜一腩幾味｜英國生活｜移民｜留學｜應節必備｜廚職背遊梁芷靈 kzbin.info/www/bejne/ZpPEq5J5pbmHn6s

[@vltree]

一年之后終於有機會試呢個食譜, 我唔小心用咗南乳 (又因為冇紅麵豉醬) 😅. 冇 tahini 所以用杏仁醬加麻油. 味道不太似叉燒但係都好好食, 煮食可以係不斷嘅創作、新嘗試和實驗 ! 下次會再試過. 多謝呢段這麼實用的影片，居住外國嘅我哋真系好有用 💕🙏

[@BackpaCooking]

實在好多謝你一齊試❤️

[@rosemaryfong8068]

Would it be possible to add English subtitles to your video?

[@trishteeee]

🎉🎉🎉見到FB… 即刻要開嚟睇

[@heidilau201]

多謝你無私分享☺️

[@cecilia8520]

Thanks for sharing, 芷靈. You are very creative! Keep up your great effort! Take good care!

[@lindaschultz1707]

真心好感激你教做叉燒🙏！我幾個月前初次跟妳學整，一開始唔係好好掌握。 但係經過幾個月嚟嘅不停實習，今日嘅我已經可以輕鬆咁用Air fryer 做一個比外邊餐館更好味嘅叉燒， 終生受用，再次感謝🙏❤ 我係住喺美國紐約市嘅，明嘅話就知我講緊乜😂！

[@BackpaCooking]

實在好多謝你嘅欣賞同埋支持🥰聽到你話會不停練習真係好感動！

[@JatendoYoshi]

我又係住英國，見到你整蜜汁叉燒真的好開心，搵日試吓整，加油努力，衝破200,000訂閱!!!

[@freedomfright102]

煮义燒嗰鑊同我一樣呀！made in法國❤

[@isaackwok9221]

你煮啲嘢好正呀👍👍👍👍thx😘

[@doratam1261]

正🎉好有❤的厨神小芷靈，thanks for sharing🎉🎉

[@alee4337]

好欣賞你用泰國豉油，😂thanks!

[@BackpaCooking]

💪🏻❤️❤️❤️

[@wilc]

係咪用左Red Miso 就南乳都唔洗落，我係澳洲有南乳，不過唔覺有磨豉醬

[@anthony-jz8tk]

Thanks

[@BackpaCooking]

好多謝你嘅支持！

[@TinianNg]

多謝芷靈❤