【生炸雞脾】點先做到脆嫩多汁?餐廳做法公開!港式經典小食 鍾意記得俾LIKE! 🙏 - Deep Fried Chicken Leg in Traditional Hong Kong Style 生炸嘅雞髀已經越來越少地方有得食,相信呢個食物大家應該唔會陌生,係屋企想食,係咪一定要逐隻上粉又要上蛋漿咁Q麻煩?我哋今集公開一個行內嘅做法,等大家係想食都有得食,唔係香港都可以整嚟食! #炸脾 #炸雞髀 #小食
The first is to fry the meat. The second is to fry the skin
@XenoJupitel5 жыл бұрын
I see, thank you very much. XD
@CookKingRoom5 жыл бұрын
yes. the rule of an ultimate crispy skin is to remove moisture within the layer (skin), the double frying technique is to enhance this effect as you can see bubbles formed as soon as I put the leg into the oil in the second time :).