- #158 [alexanderkoo], 24-09-28 08:19要高溫搶火,不易做,不是油渣搶火,會很臭,火nor味
- #157 [kccCK], 24-09-27 07:59無論乾炒或濕炒，大酒樓係D河粉有一股炒過的鑊香，其他食店係冇的。
- #156 [singkee1], 24-09-27 00:11#153
11am ~ 9pm
屋邨
最後修改時間: 2024-09-27 00:12:00 -
- #155 [degalle], 24-09-26 20:32而家係咪大圍只做乾炒？罕見做濕炒，即菜軟牛河
- #154 [degalle], 24-09-26 20:30#153
下午茶價？屋邨茶樓？ - #153 [singkee1], 24-09-26 19:35酒樓即炒 $56，平過茶記。
- #152 [degalle], 24-09-22 16:58酸⋯⋯係含醋，正如食麵加醋作用
- #151 [S.Chan], 24-09-22 16:34辣醬嘅酸可解干牛河嘅油膩.
- #150 [伊雲士], 24-09-22 15:37！
- #149 [alexanderkoo], 24-08-25 09:51芥辣有食,中式的配燒肉,西式的配羊鞍.好食但太熱氣
- #148 [BB1668], 24-08-25 09:45黃介辣同橙椒醬係牛河絕配！！
- #147 [alexanderkoo], 24-08-25 09:05很少用辣酱,干炒的已有豉油味,配濕炒的會好一點,牛什配辣油,一定好
- #146 [Kenny], 24-08-25 00:10
- #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
- #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^_^
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