Ricky教室 無骨鱔絕技大公開 皮香肉脆又爽彈：好食到企起身拍手 Secret for making boneless eel with crunchy skin
Ricky講煮講食
@rickycheungproductionAbout
About Ricky Cheung 13歲立志做廚師，隨表叔在西環的俄羅斯餐廳任學徒，十年後轉去尖沙咀新世界酒店發展，1989年獲調派去灣仔萬麗海景酒店Scala，跟隨英國總廚Paul de Ruyter 學藝，五年後晉升為行政總廚，擅長炮製新派歐陸菜。2005年獲熟客賞識，投資給他在柴灣開設歐陸私房菜館Le Mieux Bistro。2014年轉往香港浸會大學開辦西餐廳Bistro Bon，將酒店級數的美食帶進校園。 2018年他轉往高級餐飲集團《The Food Story》擔任集團行政總廚，主理旗下的餐廳包括祥仔、祥仔辣辣，直至2023年9月離職。 因他經常在媒體曝光，除了兼任《飲食男女》的前食譜專欄作家、新城財經台《飲食得喜》的節目主持，亦為各大電視台主持不同形式的飲食綜藝節目，如《煮角》、《小煮角》、《究竟食咗乜》、《煮場》、《煮場爭霸》、《煮題COOK》、《煮題COOK2》等等，被譽為料理界明星。 如有任何查詢/意見，歡迎在Facebook私信我們（👇連結在下方），或whatsapp : (852) 57025684 Facebook: https://bit.ly/3HgVnuk Instagram: https://bit.ly/3pDiCc7 YouTube: https://bit.ly/3n3SVjx
Video Description
「當打邊爐時，我很喜歡吃爽口的白鱔。白鱔除了要皮脆肉嫩，吃的時候更要不用吮骨才疏肝。」名廚Ricky邊吃邊說。 他說購買白鱔時，最好要尖咀細眼的才會較爽口。有靚鱔在手，跟著他便是要示範如何將一條白鱔完全起骨。他先將白鱔切成一段段，然後手起刀落，分別將腹鰭、背鰭及主骨切出來，甚至連中軸的幼骨也一拼去掉。「只需要用數條牙籤穿起它，像沒有做過手腳一樣。」他打趣地說。 處理好的白鱔，可以有很多不同吃法。他說愈簡單便愈好，二話不說便將白鱔放進煎鍋，先煎肉再煎皮，跟著下些紹興酒、生抽、辣椒及蔥花調味便大功告成。 香煎無骨鱔 Panfried boneless eel 材料 (Ingredients) ： 白鱔 1條 White eel 1pc 紹興酒 30克 Shaoxing wine 30g 生抽 10克 Light soy sauce 10g 指天椒, 切粒 3隻 Red chilli, diced 3pcs 青蔥, 切粒 20克 Scallion, diced 20g 白鱔購買點： 鳴記鮮魚 地址：長沙灣保安道街市F5號 電話：5681 3426 #Ricky講煮講食 #香港名廚 #名廚 #張錦祥 #無骨鱔 #OrenjiProduction #HKchef #RickyCheung #Ricky #Bonelesseel #鱔 #白鱔 #eel #保安道 #街市 #長沙灣
Perfect Eel Preparation Tools
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