引用:
原帖由 futfuk 於 2009-6-24 12:58 AM 發表
i made 糖醋排骨 last week.......... 有代改進... :smile_35:
魚香茄子... how do u make the sauce??? i usually jus buy from Lee Kum Kee... but even that isn't tastes that good.
You have 桂林 chili sauce right?
LKK one is Canton style ( HK style ) = too sweet
in ratio
1:1:2 of 桂林 chili : 豆板醬 : LKK 魚香醬
You can reduce the amount of the 桂林 if you can't eat that spicy
Remember to add some 生粉水 at the end
Also, if you have Siracha sauce, you can be 1:1:1:!, that's more spicy and more garlic taste, i like that
FYI too, since you like mushroom, get some thick slices of mushies and add it at the end (last 1-2 mins), it's so good
Especially when the mushies absorb all the sauce
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本帖最後由 chefung 於 2009-6-24 01:05 AM 編輯 ]