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講吓識煮咩餸

講吓識煮咩餸

I eat doll noodle!

We eat doll noodle!

The taste is wonderful!  "Ho may"

Doll noodle!

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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

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豆角炒牛肉
人生有個真正朋友的確好極

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菜圃炒蛋
人生有個真正朋友的確好極

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蒸水蛋
人生有個真正朋友的確好極

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煎午餐肉
人生有個真正朋友的確好極

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



    高難度

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高難度
sheep 發表於 2010-3-23 11:54


i guess the secret is 慢火

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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.

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