新手煎魚不破皮+ 實測Tefal法國不沾鍋_懷舊香煎肉魚_告別陪伴20年的老戰友豪山牌瓦斯爐

This is a video about "memories" and "the transition between old and new." Butterfish was a classic side dish in many Taiwanese people's childhood lunchboxes, but do you know why it's called "Emperor's Certification" fish? Today, let's revisit that rich, oily flavor and share how to use a non-stick pan to easily pan-fry a perfect butterfish—crispy on the outside, tender on the inside, and even the head and tail are edible. At the same time, we also bid farewell to our gas stove, which has been with us for over 20 years, thanking it for protecting our meals for thousands of days. 00:00 Nostalgic Cuisine: Your Own Fish 01:40 The Origin of Butterfish: Emperor's Certification and the "Black Spot" Legend 02:50 Why Do Foreigners Call It Butterfish? 04:00 Testing the Ingenious Non-Stick Pan: Is the 9x Scratch Resistance Really That Good? 04:35 A Sentimental Moment: Saying Goodbye to Our 23-Year-Old Hosun Gas Stove 05:10 Yu Lu's Demonstration: Scale and Processing Techniques for Meat and Fish 07:30 The Standard Marinade for Fish: Salt, Rice Wine, and Pepper 09:10 A Tip for Frying Fish Without Spraying Oil: Lightly Coat with Flour 11:50 Real-World Testing: The Beginner-Friendly Red Star Temperature Control 14:20 Gas Stove Brand Review: The Secret to 20 Years of Durability 15:50 Crispy and Delicious: Tasting Tips 18:50 Non-Stick Pan Maintenance: Post-Fry Cleaning and Pan Washing Tutorial #ZhangXinTalks #MeatAndFish #Pan-FriedFish #NonStickPanCooking #Tefal #Tefal #CleverTransformation #HomeCooking #NostalgicFood #KitchenGadgets #GasStove #LifeDocumentary Our 20-Year-Old Hosun Gas Stove: http://hosun.com.tw/ #Mingtool #Haoshan Brand Gas Stove