ahmama 發表於 11-11-24 14:41
睇埋音樂會, 旬你啦, 你都話過係你cup of tea.
繼續講隻鑊...生鐵點先唔痴底? 定係死証, 煎野就改用易潔 ...
生鐵鑊想唔痴底...最基本要開鑊先(refer to 家姐頭先條link)...then用ge時間要先燒紅鑊再落油...油都要熱過先可以放肉...唔好即時攪佢等佢煎一煎...搖到佢會自己鬆開就ok...唔會痴...even我生炒雞翼唔落油都唔會痴底...平時1-2個月洗乾淨之後...慶熱隻鑊...用d廚房紙索d生油去抹下隻鑊就ok