This is another dish that I don’t think most home cooks, even adventurous, experienced ones, would attempt. That doesn’t mean it’s a bad recipe; on the contrary, it looks delicious, but I don’t have a good, safe setup in my home kitchen to heat that much oil to such a high temperature repeatedly. I’ll stick to trying it in a restaurant.
@AsiandOOd7 ай бұрын
we wouldnt try it because its not worth the hassle. these non fresh recipes are not much of a difference to store bought ones. but on a serious note, the setup is quite easy. the 150 C is a very low temp for oil. most oils smoke at 200-250 C and above. the oil thats leftover can be sifted and safely reused for 3 or 4 times, or use lightly just as a cooking oil. it will pick up some flavor from previous cookings but in this case the flavor is mild. once the oil smells like "vegetable" or "smokey" it is no longer safe to reuse, as the chains in the oil starts to break up from heating and cooling. then dispose in a sealed container, or a tightly tied plastic bag.
@idpuko7 ай бұрын
或許改成撒黑糖 更有視覺感
@merkoo77 ай бұрын
Damn you must got some nice forearms to whip those eggs by hand.
Almost spat out my water suddenly reading "Chinese creampie" in the comments. You might know already, but "creampie" has two meanings in English, and the more common one is *not* a baked good.