今次係陳枝記買咗隻熟鐵鑊，開鑊程序同埋舊鑊翻新其實好簡單，我建議都係用傳統嘅方法韭菜加豬油去做！坊間有好多唔同嘅做法，例如用油浸，放啲薯仔入去，又或者放入焗爐焗都有，但整體感覺我都係覺得傳統中國開鑊方式係最好用！
除咗呢啲熟鐵鑊或者生鐵鑊，我自己屋企用嘅日本生田炒鑊，又或者一啲外國Carbon Steel Pan 都一樣係用咁嘅方式去開 同埋保養，一啲問題都冇用來做好好用！
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歡迎嚟到 JMA Kitchen, 我係Jerry! 喺呢度同大家分享唔同嘅香港美食食譜！
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For more videos please check out the link below! 👇🏻👇🏻👇🏻
🔥🔥🔥【乾炒牛河】咁炒先有鑊氣！| Stir Fried Rice Noodles with Beef
https://www.youtube.com/watch?v=M6-m2tkTV3k
🍡🍡🍡還原度99%!!! 香港咖喱魚蛋食譜！ | Hong Kong Fish Ball recipe!
https://www.youtube.com/watch?v=FXab4pG0LEU&t=10s
🐂🐂🐂懷舊套餐【鐵板牛扒】| Hong Kong Pepper Steak on Hotplate
https://www.youtube.com/watch?v=MyNwrJt5jJg
最強復刻‼️ 瘋狂剪接🔥【譚仔過橋米線】 | Yunnan Rice Noodles Recipe
https://www.youtube.com/watch?v=zwVKs20H5jQ&t=215s
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