[其他飲食] 整油炸鬼 油炸

Littleprince

有無人識得響屋企整油炸鬼同腸粉呀﹖
我覺得出面無間好食﹐如果自己識得整就好了。。。

raima

How do you get rid of the oil after you make 油炸鬼? There'll be lots of oil after deep fry

布小熊

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.

shutterbug

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/fluffy inside, oil temp and dough are hard to master

if you can master those two at home, you can open your own congee booth!

Littleprince

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

以前朋友的媽媽識得整架。。。可惜她們回流了

Littleprince

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

我猜。。。可以留來炸其他野掛﹖

Littleprince

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

係喇﹐好似有點難度甘。。。

raima

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're making it at home you can control how "healthy" this can be. but don't forget to get those scented candles to get rid of the deep fry smell afterwards. especially if the floor is carpet and not hard wood. the smell can escape from the kitchen into the living room and the smell will stay forever....

Littleprince

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

聽起來真得人驚
都係忍忍口算了
返香港先食個夠

somewhereintime

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
with the oil