Auntie Ah Choon is indeed very experienced and smart too. Every step she takes during the process is well explained & with good logic. Great respect to you Auntie Ah Choon. Wishing you good health, joy & happiness always... from all of us in Indonesia ❤❤❤
Can but for the dry one it might not be as nice later on😅. For the one in oil, the oil will solidify in the fridge, so it might no be as nice later on as well
Auntie Ah Choon thanks for your recipe teaching us step by step, it is good to learn from you thanks again and God bless you and your family.
Thankyou Auntie Choon. I learn the tip of how to keep the fried onion crispy in the oil. ❤
Good to know! Glad you find it useful!
终于没有 杂音了，可以很舒服的看大厨师的教学了，感谢了
漂亮的葱头油 ，赞赞赞
Thank you Aunty Ah Choon🌹🌹🌹🌹🌹🌹♥️♥️♥️♥️
阿春阿姨人美炸出的紅蔥酥也美！讚！
My favourite colour is green and today you wear such a pretty green blouse.
謝謝你教導我們❤❤❤❤
你樣樣都會，好棒喔❤❤❤
Auntie Ah Choon 衣服很漂亮🤩你有好多漂亮的衣服😊……
Mama Choon you’re so wonderful . I have learn a lot from you cooking.thanks you so much.
Ur welcome! Glad u learned a lot!
Waw i like it i do learn from this aunty next time i try to do it
家有一老，如有一宝❤
很棒啊很美❤❤❤❤
Aunty, where did you buy the small onions wet market or supermarket? Thanks
谢谢分享，
Auntie Ah Choon is indeed very experienced and smart too. Every step she takes during the process is well explained & with good logic. Great respect to you Auntie Ah Choon. Wishing you good health, joy & happiness always... from all of us in Indonesia ❤❤❤
Thank you so much!
🌹🌹🌹👍👍👍
谢谢阿春姨细心教学🙏
没问题！谢谢支持！
Aunty口音很好聽😃
请问阿姨你用的锅是什么锅
Aunty Ah Choon 戴hairband 很美～
谢谢！
@@AuntieAhChoon 傍边的攝影師是不是牙疼了？哼哼卿卿的
@@nancykoo4156 不好意思，我妈妈煮东西时有时候习惯哼歌😅
@@AuntieAhChoon 哈哈，沒事，我喜歡這個節目
@@AuntieAhChoon这个我以前有发现到，以为耳机有问题 哈哈😅后来知道是安娣在哼歌，觉得很可爱😊我常常看安娣的视频纯粹喜欢看安娣而已💕
由於你的炉灶做的很高，炒菜時膀臂要举的很高，.可在地上做几寸高的台阶板，站立在上面工作.😍手臂会舒服一些.
Aunty can zoom in to the ingredients. So we can see better
第一次看阿姨视频，阿姨讲解很到位，
我的最爱，谢谢。
谢谢支持！
阿姨你很棒❤
请问这个炒锅可以在哪里买？
Aunty, when frying (the whole duration) no need to lower the heat until it turns yellowish then off the heat completely?
I used airfryer to fry my shallots n garlic
Thankyou auntie
Thump up aunty very the best
巨香 好吃
aunty can give tips how to eliminate the smell of boric acid in yellow mee?
阿嫲你好厉害❤❤❤
Auntie xie xie for this recipe,i want to ask if after storing in jar,can i put in refrigerator?thank you
Can but for the dry one it might not be as nice later on😅. For the one in oil, the oil will solidify in the fridge, so it might no be as nice later on as well
xie xie@@AuntieAhChoon
“I took a look at the situation…” If this chef took a look at any situation in my life, she would have a lot to say. 😂
😂🤣🤣
锅什么牌子？
安娣準備一张吸油好好用
Aunty peel shallots so fast. 😅😅😅
建议阿姨用玻璃密封罐保存更安全
阿姨，请问可以跟你买吗？😊
阿姨，請問蔥頭子有洗了才切嗎？
不用，把外层拔掉就好了 😊
@@AuntieAhChoon 謝謝
👍👍👍Enakk❤
比較不能認同這是新舊油蔥加在一起、還是別混在一起的好
最後還是下油，為什麼之前要吸走油？
先把油蔥撈出，等蔥冷油冷再加在一起，油蔥才能保持酥脆
@@黃糊塗小蟲 油不會重新進入油蔥嗎？
你的問題真好，可能吸走一些油後比較容易變脆，倒是可以做實驗看看。
@@tsaijessica3043 嗯，是有這個疑問。我參加過醫院的控制飲食的課堂，平時我們不是說炸東西，撈起來，等冷卻，再炸，可以把油逼出來，會更酥脆嗎？營養師說，這是錯誤的觀念，再炸，油還是一樣，炸東西是看炸了多久，用什麼油，油溫多少，根本不存在把油逼出來一說。所以，看到這個把油吸出來，又再加油，我才有疑問。正常是冷縮熱脹，在熱的情況下，孔洞應該比較大，把油吸出來，冷了，孔洞應該是縮小了，這時候把油逼了出來，但只要有孔洞，再加油，正常應該還是會進去的吧，油還是液體狀，除非說，收宿後蔥的孔洞，小於油粒子，但這應該不可能吧！這東西沒做過，可能要2種都做做，才能看到分別。
学到了👍谢谢阿姨的分享🌹
👍
请问阿姨整串的泰国小葱头要在哪里买？
都没回复
阿春姨的口音很特別，聽起來很有趣，是哪裡人？
阿姨是馬來西亞人，馬來西亞華人說話就是這種口音，聽到阿姨有些句子裡面還摻雜了其他方言（廣東話、福建話等等）。
所以馬來西亞華人因為有很多不同的種族和不同籍貫的華人一起生活，已經習慣了一句話裡面可以摻雜很多語言或方言。😂😂😂
Xiexie aunty for the recipe❤
your welcome!
为什么我照你的做 做出来不会脆的
Hello Aunty, do we need to keep the fried onions into the fridge?
No need to keep in fridge just an air tight container will do 😊
Thank you so much
不用洗，不会肮脏吗
炸后要来煮什么？
通常会煮面了，还有煮一些菜很香
@@pingm5734 下次我试试，谢谢你
小葱拔了不用洗，就炸。
台灣稱他為：紅蔥頭
摄影师哼唱
說話就說 啊什麼啊！聽到了很戈怏 討厭死了
讨厌就滑走啦！为什么要人家取悦你
😋