không gian làm việc của bếp quán nhậu là đây chứ đâu, ẩm thực việt nam |Anh Lee BTR

Hi, good morning and good evening everyone. I'm Ly. Welcome to my channel, Ly Bt Right now, I'm in the kitchen and I'm done cooking Now I'm going to share with you about my working space In general, it's quite short And I'd like to say that If you don't know about this, you can arrange your kitchen like mine If you know about this, you can arrange your kitchen like mine You can arrange your kitchen like mine Clean, tidy, OK Here, I share with new cooks If you know about this, you can arrange your kitchen like mine Make it more suitable Now I will tell you each place in each section As you know, this is a bar but not a restaurant First of all, I will talk about this machine This machine I can't, It's too close This machine can be pulled out and pulled in Let me pull the door a little bit The purpose of pulling the door is to make the air come out In the morning, it's very cold Can you see it? Pull a little bit Pull it out a little bit That's it This side is empty In the past, this was a window The kitchen was open, so the guests could see the kitchen They could see the kitchen working But now, because of food hygiene, the owner has blocked the kitchen like this And here is the place to put the gas tank This is wrong Putting the gas tank like this is wrong In general, it's wrong, it's completely wrong The gas tank should have been left outside To block one side It will be less aesthetic Because here, the gas pipe is close Down here and into the kitchens If it's close, the gas will go stronger If you leave it too far, the gas will burn less It will burn a little This is the kitchen These 3 kitchens are all fried I don't use black oil anymore I will pour it in here and put it in empty bottles These are black oils There are 3 kitchens in each tray This is the hotpot I have to prepare the hotpot This is the vinegar This is the bamboo shoot hotpot And that is Thai hotpot And the sweet soup hotpot is what I cook in the morning I can't leave it overnight And these are left overnight I will stew it overnight If I leave it for a long time, it will be stewed for a long time If I stew it for a long time, it will be stewed for 2 days If I don't sell it all, I will throw it away I won't leave it for the 3rd day The 3rd day, I can stew it again, but I can't sell it It doesn't taste good anymore These are the spices This is tamarind sauce These are Hong Kong salt The color of Hong Kong salt is not beautiful Because I'm used to eating here And the customers don't eat spicy food anymore So Hong Kong salt is very colorful These are all the spices This is the braised sauce Satay, MSG, fish sauce, salt, sugar, MSG This is the fish sauce This is the fried sauce This is the sauce This is the fish sauce And this is the sauce I will clean it up in the evening When I pour the water here It will run down So I can pour the water freely These kitchens are very good I have been using it for 3-4 years Because it runs over easily Otherwise, your hotpot has to wait until the next day That is why I have reused all of the water And when I cook I have 2 big pans So in these 2 kitchens If I can't stew the food until this afternoon The food is always ready in the morning This is the kitchen This is the dining table This is the refrigerator This is the cupboard This is the stove This is the vegetable set We always get vegetables from here I only do what I have to do here. Once I'm done, I take them out. That's when the food is ready. And over there, that's the main kitchen. For example, the meat, the spring rolls, the banana juice, the... the stir-fried water, the tamarind juice. Then I let them cool down. Then I put them in that cabinet. In this cabinet. In this cabinet, I put my bananas and stuff. And this is the porridge. I haven't finished this dish yet. I haven't finished it yet. This is the porridge. The yellow one is the stir-fried water. And the dark yellow one, the green one, is the banana juice. I have to prepare everything. I can't make it in time in the afternoon. And this is the spring rolls. This is the spring rolls. And this is the salad area. It's for the fish. The fish is for the fish. Especially the chickens and the frogs are all pre-made. They're not for the fish. They're just for the fish. And all the chickens and frogs are pre-made. I put them in the freezer. Some people say that if the frogs are pre-made, they won't be crispy and the frogs will be spoiled. To be honest, if the frogs are pre-made, they have to have the right shape. They have to have the right shape. Otherwise, we have to make them raw. This is my space. I just want to show it to you. This is my space. And this is the hall. My restaurant is just a bar, not a restaurant. I'll end the video here. It's getting dark. I have to go home. The kitchen is closed. I'm the only one left. I have to go home. I usually make videos at this time. But I don't make videos today, so I just share my daily space. Bye bye.