these two things are complicated to make well...

腸粉 - thin, smooth, chewy, just the folding technique is hard to master, plus all those equipment

油炸鬼 - crisp but not hard on the outside, soft/f ...
shutterbug 發表於 2009-12-2 13:17

How do you get rid of the oil after you make 油炸鬼? There'll be lots of oil after deep fry
raima 發表於 2009-12-2 10:58

My mom used to make 腸粉 at home. She was "into" it for about a month.
I think part of the trick is to find the right proportion and part is to handle the really hot 腸粉 sheet and fold it.
布小熊 發表於 2009-12-2 11:50

我猜。。。可以留來炸其他野掛﹖
Littleprince 發表於 2009-12-2 13:33

i don't think it'll be a good idea to deep fry other items. but then when you're in a restaurant, who knows how many times they've used the same pot of oil to deep fry stuff, right?

i guess if you' ...
raima 發表於 2009-12-2 14:40

once I taught some US visiting students to make油炸鬼同腸粉
the material expense for油炸鬼 was $10 plus 30 Kilo of oil,
they made 60 油炸鬼, and they turned out alright, the only problem was to deal
...
somewhereintime 發表於 2009-12-2 18:07

幾時開班通知聲丫﹖
Littleprince 發表於 2009-12-2 22:07

You want to take care of the 30 Kilo oil?
somewhereintime 發表於 2009-12-2 23:30

海皇嘅喊煎餅同牛脷酥都唔錯，油炸鬼就普通啦，唔知係咪唔係咁多地方有喊煎餅同牛脷酥食嘅原故！油炸鬼點至叫做好食？
CWong 發表於 2009-12-3 19:03

13# Littleprince

You will thick twice when you see the 2 big bucket of oil,
it is more that the water you use for bathtub.
somewhereintime 發表於 2009-12-3 07:46