Tùy loại nữa, bánh tráng có rất nhiều loại, độ dày khác nhau, loại bột khác nhau, loại gạo khác nhau, thời gian náu phơi khô độ ẩm cũng khác

而且米紙腸粉好靭，我覺得真係兩回事

可否同樣做法, 最後炸成春捲?

@@nokia5jacque567 做春卷要餡多, 而且包得要夠實夠貼.

@ 謝謝! 😁

沙葛, 紅蘿蔔, 木耳, 粉絲. 頭三樣切成長細條, 可再細火略炒, 再加粉絲包好就可以蒸或炸.

我只用了1公斤的蘿蔔, 而不是7斤(或7公斤), 所以要按比例計算, 用粘米粉的份量是1/7, 1公斤÷7=0.142857公斤 , 0.142857公斤×1000=142.857克, 所以我用了142克粘米粉。謝謝收看！

明白🙏🙏

已去皮去骨的雞腿肉不適合做這個菜式， 做出來不像白切雞，去皮去骨的雞腿肉可以做手撕雞，宮保雞丁或炒雞柳。謝謝收看！

In Chinese cooking, half of the garlic is stir-fried while the other half remains raw, a technique known as "golden silver garlic" (金銀蒜). This method achieves a harmonious balance of flavors and textures. Flavor Depth and Complexity: Stir-fried garlic develops a nutty, aromatic, and slightly sweet flavor due to the Maillard reaction, adding a rich, roasted taste to the dish. Meanwhile, raw garlic retains its sharp, pungent flavor, contributing a fresh and bold contrast to the stir-fried garlic. This technique also symbolizes the visual contrast between the "golden" stir-fried garlic and the "silver" raw garlic, representing balance and harmony in Chinese culinary philosophy. Commonly used in steamed dishes, the combination of both forms of garlic creates a more dynamic and flavorful profile. Thanks for watching!❤️

煲過湯的蟲草花（Cordyceps Flowers）是可以吃的，但有些人認為煲過湯的蟲草花不適合吃，可能是以下原因： 1. 營養已經流失 -- 煲湯的過程中，蟲草花的營養成分（如多醣、氨基酸、微量元素等）會被煮進湯水裡，湯水才是主要的營養來源。因此，有些人認為煲過湯的蟲草花已經失去了主要的營養價值，吃起來「營養不高」。 2. 口感問題 -- 蟲草花煮煲後可能會變得軟爛，一些人覺得不適合吃。 3. 個人喜好與習慣 -- 部分家庭或地區有習慣認為，煲湯的材料是用來取味或增加營養的，不必食用主材，這可能是一種傳統飲食文化的影響。 煲過湯的蟲草花仍然含有一些纖維和殘餘營養，特別是纖維對腸道健康有幫助。如果你不介意它的口感，煲過湯的蟲草花完全可以吃掉，並不會有任何健康上的問題。你可以根據個人口感和習慣來決定是否食用煲過湯的蟲草花，沒有對錯之分！ 至於蟲草花是否容易消化的問題， 對一般人來說是相對容易消化的，因為它的纖維含量適中，且不含難以分解的成分，腸胃功能弱或有慢性胃腸道疾病的人士宜向中醫諮詢。

@oe_cook 谢谢您详细回答。

Visit your dentist before or after you eat this. 😂😂😂

@ I don’t think you’ve ever eaten a good cheung fun before.

In Chinese cooking, particularly when preparing Poached Chicken (白切雞), using ice or ice water serves several important purposes: 1. Halting Residual Cooking -- After poaching the chicken, immersing it in ice water immediately stops the cooking process. This ensures the chicken does not overcook, preserving its optimal tenderness and juiciness. 2. Tightening the Skin -- The rapid cooling effect tightens the chicken skin, creating the signature smooth and firm texture that is highly prized in Poached Chicken. This results in a desirable contrast between the bouncy skin and tender meat. 3. Enhancing Appearance -- Ice water helps keep the skin taut and glossy, improving the visual appeal of the dish. The skin takes on a smooth, translucent look that is characteristic of well-prepared poached chicken. 4. Locking in Juices -- The sudden temperature drop helps seal the meat’s natural juices inside, ensuring each bite is moist and flavorful. 5. Cooling for Service -- Since Poached Chicken is often served at room temperature or slightly cool, the ice water step helps bring it to the appropriate serving temperature more quickly. This step is integral to the technique, as it transforms the simple act of poaching into a refined cooking process that highlights the quality and texture of the chicken. Thanks for watching!

@@oe_cook I understand the reason for ice water. I'm asking what is there a difference between ice water and ice boiled water?

The difference between using ice water (ice tap water) and ice boiled water lies in food safety. Ice water, if it comes directly from the tap and hasn't been boiled, may contain impurities or bacteria depending on the local water quality. In contrast, ice boiled water is water that has been boiled and cooled before adding ice. This method, commonly used in traditional Chinese cooking for poached chicken, ensures the water is sterile, reducing the risk of contamination. It also avoids any chlorine or off-flavors present in untreated tap water. If tap water is safe to drink in your location, ice water (tap water) is acceptable. However, for better flavor and safety, especially in Chinese cooking, ice boiled water is preferred as it ensures purity and neutrality.

英美澳加在中式超市可以買到, 香港在超市或東南亞商有售.

Deep fired is better when it became cool.