講吓識煮咩餸

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2^#

發表於 2010-3-23 11:07 | 只看該作者

I eat doll noodle!

We eat doll noodle!

The taste is wonderful! "Ho may"

Doll noodle!

somewhereintime

Rank: 6 Rank: 6

3^#

發表於 2010-3-23 11:12 | 只看該作者

I eat doll noodle!

We eat doll noodle!

The taste is wonderful! "Ho may"

Doll noodle!

{:8_14 ...
Catpiano 發表於 2010-3-23 11:07

I thought you are eating a lot of Penang Laksa

Rank: 6 Rank: 6

4^#

發表於 2010-3-23 11:22 | 只看該作者

豆角炒牛肉

人生有個真正朋友的確好極

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5^#

發表於 2010-3-23 11:25 | 只看該作者

菜圃炒蛋

人生有個真正朋友的確好極

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6^#

發表於 2010-3-23 11:30 | 只看該作者

蒸水蛋

人生有個真正朋友的確好極

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7^#

發表於 2010-3-23 11:37 | 只看該作者

煎午餐肉

人生有個真正朋友的確好極

sheep

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攝影勳章

8^#

發表於 2010-3-23 11:54 | 只看該作者

蒸水蛋
habitrailspace 發表於 2010-3-23 11:30

高難度

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9^#

發表於 2010-3-23 12:04 | 只看該作者

高難度
sheep 發表於 2010-3-23 11:54

i guess the secret is 慢火

somewhereintime

Rank: 6 Rank: 6

10^#

發表於 2010-3-23 12:13 | 只看該作者

回復 8# sheep

No la,  it is so simple, only thing to remember is always use cooled
boiled water, or broth. 3 eggs to 250 ml liquid,  steam the plate first,
add custard, with some peeled shrimps, whitebaits, Chinese Donut,
dried shrimps,  salted duck eggs or mung bean threads. Cover the plate to avoid
condensation, bring water to boil, steam for 3 minutes, turn down heat
to low, steam for another 4-5 minutes, turn off heat, and allow to
heat through.  In Hong Kong, fresh fish intestine is the best, or the
worms from rice paddy.