hi this is how i make noodle tell me which part im wrong i knead for 10 min next let it rest 30 min next knead 10 min & cute next i put in fridge & night i put them in boil water everything is ok i like soft noodle so i let them get soft & here we go. now my nodels is broken small maybe cuz i made it thin? or maybe i stired it?
Kind of pointless if you don't post the recipe in the description so people can copy and paste it. As opposed to embedding it in the video where it is covered up by RU-vid info.
This was my lunch when I lived in Taipei. Not my breakfast though. Nothing could beat the yumi danbing (waidai). Egg and corn pancakes (to go). Whatever that dark brown sauce was, I miss it so much!
My childhood best friend’s grandmother used to make this every summer, only she used sheets of agar-agar. I love looking around at all the recipes for it on YT, and I’ve noticed that although most of them are generally extremely similar, at the same time they always seem to be just a teeny bit different. No matter how many ways I’ve made it it, it never quite tastes exactly like I remember it tasting - which, to be fair, at my age it could easily be the pink haze of memory interfering with my mind, lol, but even so - there was definitely something that was just…missing. Unfortunately this wonderful woman passed into the great beyond when I was in my 30’s, so I couldn’t ask her - and her granddaughter and I had lost touch as we’d grown up. Then when the pandemic hit in 2020 like most I was stuck at home, trying to find different ways to not go bonkers trapped inside. I ended up spending a lot of time online trying to check on and touch base with old friends - I did eventually reconnect with my old bff & it turned out she had married the son of her Taiwanese father’s best friend and was now living in Hong Kong. You’d think I’d have done it sooner, but it wasn’t until 2021 that I remembered to ask her about her grandmothers almond jello (among other family favourites) during one of our now bimonthly calls, (hey - catching up is WAY more important!!). Sure enough, there was one other thing I hadn’t known about - Grandmother Chan *always* made her own almond extract from the almond tree her husband had planted for her in their backyard when the family first immigrated to Canada in the 1930’s. Unfortunately I do NOT have an almond tree lol, but I did get around to making my own almond extract (along with several other extracts) this last fall. Just tried making a batch with the agar agar & extract last night, and we enjoyed it after supper this evening. It was almost exactly as hers had been - even though I still think there’s something missing; but if so it must be the extra love and fun that Grandmother Chan always added into everything she did with “her two girls”. My grandchildren think it tastes “amazing” though, so who knows - maybe I have finally gotten it right. I appreciate you and all others who do videos like this. Thank you for sharing your talent - and a big thank you to anyone who takes the time to read my ridiculously long comment. ❤
1, Adding Baking Soda will make NO DIFFERENCE at all. Baking Soda is pure sodium bicarbonate and requires an acid such as lemon or vinegar to react. By adding BS but no acid then it's POINTLESS and will not make any difference to the dough. 2. Adding Oil to the cooking water is POINTLESS water and oil don't mix, so the oil will float to the top of the water while the noodles sit below it will in no way make any difference to this recipe it's about as effective as putting the oil in a cup next to the pan as it's not touching the noodles.
