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Pictorial: BBQ Pork Egg Foo Young

hzrt8w

By hzrt8w
in China: Cooking & Baking

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hzrt8w

hzrt8w

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Ah Leung, do you not make a "gravy" to go with this type of Egg Foo Young?

Gravy is not used in the classical Chinese cooking. I can tell you what those Americanized Chinese restaurants do to make the brown sauce: just use chicken broth (or some kind of broth) and add oyster sauce and dark soy sauce, then thicken it with corn starch slurry.

W.K. Leung ("Ah Leung") aka "hzrt8w"
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hzrt8w

hzrt8w

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[...] This stuff was good. Customers were never able to duplicate it 'cos they didn't have the same oil as I did. :wink:

Is that the same oil with flavor built-up from being used over and over again for deep-frying stuff? :laugh::laugh:

W.K. Leung ("Ah Leung") aka "hzrt8w"
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Dejah

Dejah

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[...] This stuff was good. Customers were never able to duplicate it 'cos they didn't have the same oil as I did. :wink:

Is that the same oil with flavor built-up from being used over and over again for deep-frying stuff? :laugh::laugh:

Exactly! But, we changed our deepfryers more frequently than McDonald's so we need the soya sauce for colour! :laugh::laugh:

Dejah

www.hillmanweb.com

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