大型のイシダイを捌く~握りとカルパッチョの作り方~how to fillet a big Barred knifejaw and make sushi and Carpaccio

by イシ
1308

大型のイシダイを捌く~握りとカルパッチョの作り方~how to fillet a big Barred knifejaw and make sushi and Carpaccio

 

寿司屋の仕込みの一部始終を動画で紹介していますよろしければチャンネル登録お願いします

 

 


I am going to India, details i...

  • by Marat Nugaev 1621

1) I will be in India from September 25 to November 10 2) I probably will not be able to comment on my videos and answer your ques...

披萨做法 Pizza Margherita, Cheese ...

  • by 小高姐的 Magic Ingredients 1604

传统经典的意大利薄底披萨是在烧木头的传统烤箱烤出来的。这种烤箱的温度可以到达700-800 °F(370-425 °C)。披萨的烤炙时间是在一分钟以内。这种超高温烤披萨的目的是为了保持披萨面饼和披萨上面食材内部的水分。所以它的外皮是相当的焦酥,而内部是超级的柔...

Creative Talented People Most...

  • by Modern World 1236

#art #artvideo #amazing #watercolor #satisfafying #drawing #calligraphy #lettering #painting #modernworld #color Creative Talented...