Thanks for sharing Bobo, but I wonder why you have to soak them to 30-40 % soften as I never soak and just break them into 3-4 inches long and deep fry them. After that I didn't soak but keep them in a plastic bag when cooled, soak them when I needed only.
there's couple restaurant here in Brooklyn bear the name of ' bo bo kitchen" , is that your place? if you own a restaurant here in NYC, could you post the address, thanks 😘😘😘
I really enjoy your commentary/instructions in simple cooking terms with jokes and tips thrown in......but importantly, love HKG Cantonese. Are you able to cook mushroom with fattchoy .....aka Tung gu Mun fatt choy please??
又找到搾支竹片啦，謝謝，我亦是住🇨🇦東岸的埠仔的，和妳講法一樣，很多食材都找不到的，再次謝謝您💛
Very good presentation. 言简意赅。沒废话連篇。
謝謝你Bo Bo 老師 👍👍👍👍👍❤️🌺
😊😀😁多謝晒儍師奶嘅分享，今次打邊爐試吓用先
打邊爐😱好呀👍索曬啲火鍋湯底😋😋😋
赞 ！煮食好手艺！
可以用焗爐，代替用氣炸鍋嗎？
✴️BoBoKitchen video to link⬇
✴️寶寶滋味館所有影片連結⬇
ruclips.net/channel/UCCrXv19nZEi95F0UZ-LyXDg
Thanks for sharing Bobo, but I wonder why you have to soak them to 30-40 % soften as I never soak and just break them into 3-4 inches long and deep fry them. After that I didn't soak but keep them in a plastic bag when cooled, soak them when I needed only.
正好要炸腐竹吃火锅，依稀记得你说过要先泡水。
春节快乐，恭喜发财！
多謝, 祝你虎年行好運👍身體健康💪新春愉快🎉🎉
Thank you very much for your video, simple and practical, thumbs up.
点解要浸水3、4成才炸？直接炸，炸完泡凉水不就可以了吗？
多謝你呀， 寶寶師傅。 游子買唔到炸枝竹， 唔係有你試吓試吓， 再無私分享， 我都無得食呀~感謝！
不要客氣😃😃
It would be great if you can add Chinese caption. I really like to understand it.
👌👌👌。谢谢🙏。
BoBo做煲仔菜
謝謝
Bobs, 多謝分享。自己炸雖多工夫但有益好多，因為可用健康的油。我希望我喺你個friend肥師奶。
好呀👍一齊做肥師奶😁😁
出街食煲仔菜炸支竹得幾條, 我通常買現成的炸枝竹回家自己做煲仔菜, 原來咁樣炸多謝分享😚👍
點解要又浸又炸又浸
Better taste....xs
which method is your preference? the deep fry or air fry?
Deep fry
there's couple restaurant here in Brooklyn bear the name of ' bo bo kitchen" , is that your place?
if you own a restaurant here in NYC, could you post the address, thanks 😘😘😘
I do not have any restaurants.
Thank you for your support😀
寶寶 好喜歡看你教煮餸，我剛在淘寶購買了氣炸鍋你可否多些介紹氣炸鍋的烹調食譜，謝謝你！
好呀! 不要客氣, 等我諗一諗, 留意我視頻👌👌🤔🤔
Thank you for you,I will try it
Thank you for your support😀😀😀
@@BobosKitchen 居
👍👍👍👍👍👍
I really enjoy your commentary/instructions in simple cooking terms with jokes and tips thrown in......but importantly, love HKG Cantonese.
Are you able to cook mushroom with fattchoy .....aka Tung gu Mun fatt choy please??
Thanks for sharing but i prefer ' air fryer' cos i didn't soak in water
👍
平日我浸軟就炆, 唔知係炸嘅😁
香港現成有得買,不需要自己炸😋
把聲好似ok google🤣🤣🤣🤣
👏🏻
寳寳姐,這様做太繁覆亦不太健康!食枝竹隔夜浸水,煮時瀝幹水份就可煮或炆了!客家人加入木耳粉絲,金針和猪腩肉炆南乳,很好吃,不放肉就是齋莱了，加入黄牙白(即津菜)更加豐富了!
你好, 做港式煲仔菜傳統枝竹炸過之後, 會容易吸收醬汁的味道, 醬汁亦會香濃。你是對的不炸比用油炸的絕對是健康, 但是坊間和大部分做法都是用炸的枝竹比較受歡迎。例如用蒸魚和煎魚作比喻, 蒸魚健康煎魚香口, 烹調是樂趣, 高興與你傾談和收到你的留言😀😀😀