- #145 [alexanderkoo], 24-05-29 18:08dai pai dong is the commonly adopted terminology.
- #144 [lym], 24-05-29 15:17改左用電陶。加熱比IH慢但餘溫好長,煮野時用減火力去降溫基本吾得。你關了火個爐都會繼續熱一排。要加火力亦好耐都吾會出現。用呢個特性我炒野時會比所需要先開猛少少火。開炒後要降溫就將鑊拿離開爐面,要加熱就放番隻鑊落之前開猛左爐面度。
- #143 [degalle], 24-05-29 14:07電磁爐電陶爐家用蒸煮燉煲湯翻熱都OK,不過同煤氣爐油渣爐焚焚聲洪洪烈火火炒鑊就輸成條街
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- #142 [degalle], 24-05-29 14:02無論電
- #141 [Gloves], 24-05-29 13:58I remember tai pi tong in happy valley ,there were twin brothers.really good.use yellow cow made it.
- #140 [lym], 24-05-29 13:55就係囉。重有D電磁爐個發熱點好吾均勻。鑊中心一小點好熱但旁邊根本吾熱。
- #139 [degalle], 24-05-29 13:48即係你而家登咗陸,點同10零碎小鮮肉比,話起就起火^_^
- #138 [lym], 24-05-29 13:28除火不猛外,電爐最大問題係反應慢。無論你想轉大火或收細火,佢都唔係即刻有反應,做唔到好的火候控制。明火好似跑車,一比油就有。
- #137 [御風], 24-05-29 13:24家庭用同商業無得比,我電磁爐加易潔鑊 vs 煤氣爐加生鐵鑊都用過,真係好大分別,後者煮下家庭餸我覺得夠使架啦。
- #136 [lym], 24-05-29 13:10如電磁爐加易潔鑊冇乜可能有鑊氣。用薄熟鐵鑊炒好少少但個爐火都係唔得。
- #135 [alexanderkoo], 24-05-29 09:06可能高溫油會揮發,還有光澤,不會油林林
- #134 [御風], 24-05-29 08:33大牌檔
- #133 [alexanderkoo], 24-05-29 06:08以前去佐敦吳淞街大牌檔,看那個貌似元華的師傅炒牛河,25秒就完成,油要搶火,顯示工架,應是過了高溫燃點,如油渣搶火,就有火nor味,單是睇,已值回餸價,不知他還健在否?
- #132 [shektau6], 24-05-29 04:44多倫多瑞士汁乾炒安格斯牛河 $20.99 + tax + tips, 夠鑊氣牛肉超好食!
最後修改時間: 2024-05-29 04:45:25 - #131 [alliance0621], 24-05-28 13:52谷Q氣, 師兄自己親自出馬, 電磁爐已經係極限,自己比85分(15分扣起因為唔太夠鑊氣)
- #130 [alliance0621], 24-05-09 19:36冇辦法,年輕太過為食現在配額有限,如果親自去到見到唔係太對辦就叫杯黑咖啡算數, 如果唔係食完之後仲後悔.
- #129 [lym], 24-05-09 14:01得番兩張飛,慳住洗。。。:-p (純攪下笑)
- #128 [alliance0621], 24-05-09 13:54好, 記住先, 去開上水就試吓佢
最後修改時間: 2024-05-09 13:54:46 - #127 [dlbf], 24-05-09 13:47牛肉又唔係相中咁小,啲牛肉係底。
- #126 [浩男123], 24-05-09 13:26顏色差左啲啲! 牛肉真係好少!
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