PREVIEW
... ou need to adjust the ratio of salt, water, and sugar based on different temperatures and room conditions.
Otherwise, it’s likely that you won’t be able to blow a proper noodle balloon.
Even if you manage to do so, it won’t be big, and it’s easy to blow it apart.
When Fu Yu taught Zhang Zhen and the two other chefs the technique of making noodle balloons, he didn’t hold back at all.
He recited the method from the special family banquet recipe step by step.
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