黏土製作の廣東食品第七&八回

歡樂嘅時間過得特別快....話咁快又到尾聲喇.....(其實已經上到第九堂喇...不過寫唔切咋..hehe!!)

由於時間關係...一次過寫兩堂嘅工課啦....壯觀唔壯觀呀?! 今次介紹吓前排嗰班鹵味先啦....又講錯...係燒味先啱! 擺個"蒸籠"喺度做乜? 冇呀...唔想擺"一蚊"咪擺個"蒸籠"囉....好似襯啲嘛....好無聊?!...係...我認呀...吹咩....唔好睇吖笨!

首先整碗薑蓉試試先吖老細...夠唔夠味呀.....

想要辣啲同多啲蔥? 拎去食住先啦......咸蛋

咸蛋咸咸哋....啱哂咁多位老細....整番隻先啦....

紅腸......未切添....比啲時間嚟.....

生腸呀.....典解冇甜醬同芥末嘅?

呢啲一支支嘢又係乜嚟....你哋咁"醒"實知啦!

咪就係呢兩隻怪獸囉....大墨魚....真係比想像中難攪喎....可能加咗啲designer clay...好鬼快乾.....真係要快手快腳先整到!

呢個....噢...大家唔好咁揚呀...人哋怕醜架嘛....話哂都係第一次...做....做...做...."雞".....原來做呢味嘢真係考辛苦架...確係有血有汗....唔知大家又覺得亞祖喺做..."雞"方面...有冇少少potential呢....會唔會轉行做呢家嘢更有前途呢?

做...."雞"....真係好辛苦架.....呢一刻.....我....終於明白喇!