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Pictorial: BBQ Pork Egg Foo Young

hzrt8w

By hzrt8w
in China: Cooking & Baking

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hzrt8w

hzrt8w

Posted
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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"
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"
Dejah

Dejah

Posted
Posted
[...] 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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