Hello everyone aunty liew here again aunty liew is Malaysian Malaysian Chinese Today aunty liew is going to cook dinner Very simple this aunty is There are posts in the circle of friends Shared with friends I didn't expect so many friends to ask me for this recipe Is really delicious But very simple and simple Later, I thought about it and taught everyone simply Novice is the best This dish is called Crispy Southern Milk Red Fermented Bean Curd Southern Milk Pork Crisps aunty don't know how to call it Wait for uncle to think about it by yourself Just piece by piece Cut it into pieces Nothing uses southern milk It's very simple. Aunty tells you The southern milk is deep-fried, slices of red Very crispy and delicious Children and young people all love it Oh, it tastes better with wine But aunty doesn’t know how to drink It's very simple This About 400g here It would be better if there is 600g Because aunty is just a little bit left here Whatever, cincai, oops Just cut into slices like this Cut when half frozen Better cut? Yes If not, you can blanch it before cutting it. That's it and just dry it up Let's start What do you want Very simple No salt and no pepper Garlic Because aunty is 400g here If you have more, just a tablespoon aunty here aunty uses probably... Use half of this big spoon Oh, a small teaspoon A small teaspoon Coriander is also a small teaspoon Coriander aunty show you wait Look at aunty, oh so stupid Will make a mistake every day That's it It doesn't matter if it doesn't Because not everyone has it at home Sometimes it’s not durable to buy it, isn’t it? It doesn't matter if you have it or not. Because the red fermented bean curd tastes very strong Then stir Stir first, don’t stir after all No, you have to eat this coriander and garlic The protagonist is coming A slice No more Hahahaha died no miserable There is only juice left What to do aunty can do magic Hahaha to scare uncle Remember one piece, the spoon should be clean and no water Otherwise wait for you to break it Use a clean spoon Do you know why uncle is like this Because aunty 400g only needs one slice One slice and one tablespoon of its juice One piece is one tablespoon ok Stir it in aunty 400g here, just put a slice Doesn’t it seem very red? Can I add another half slice? No, don’t add half a slice aunty just add its juice Don't waste it Just put a little bit "Aunty can give us exactly?" Figure it out Then oh don't need to be accurate Don’t add salt if you don’t use it Because this is very salty You see, aunty still massages it all the time You look very dry Can put sugar now Put a small teaspoon of sugar Because aunty is very small One tea spoon to stir An egg Look wet Then sesame oil A small teaspoon of sesame oil I just fell down like this I want to show you And it's not for you to see it, uncle Wait until the uncle tells you that you have no measure Where do i remember so much one tea spoon of sesame oil Just pick it up for half an hour Then don’t tell aunty "Aunty, can I marinate overnight?" Can't wait for your meat to taste bad It will corrode that meat will rot It's ready in half an hour Because of garlic What are you going to do in half an hour Hey, go wash the rice and chop vegetables It's just ready when you get it That's it, it's that simple Then prepare a tablespoon of flour A tablespoon of sticky rice noodles Stir well Can't just fall down Stir the flour and corn flour Did I talk about jagung fans just now? Have I talked about the corn flour package? Yes, I'm afraid I made a mistake I'm wrong every day aunty Forgive me, the old man is like this It doesn't matter, look at the older generation Then put this flour down Because it will be crunchy Flour it won't be crispy The corn flour will make it a little harder Crunchy like this It's delicious It can be fried in half an hour ok done Then you must ask "What sesame oil does aunty use?" Any sesame oil is fine It's okay because this smell is very strong Very strong red fermented bean curd Oh, everyone in the market buys this brand So done, wait It's been half an hour already It's ok in half an hour Look, Aunty's pot is hot It's smoking Be sure to warm the pan with cold oil You just look at how much pork you have ok you can do it twice Aunty, it’s going to be divided into two bombs here Do you think you have so much pork? You put so much oil Aunty has put it over Then how to see if the pot is hot or not If you put the chopsticks down You have to wait to see if there are bubbles If there are bubbles in a while, it will be 30-40% heat Look at you let it go It has to wait a while before it has young bubbles If you put it down, there will be bubbles immediately That's already 70% to 80% hot aunty waited a while but not sure if it's hot You just put the chopsticks Little bubbles Otherwise, put a piece of pork to test Yes yes Don't throw it all down Put one by one Oops, chopsticks are slow to come by hand Remember to turn the fire down when you put it on Medium fire, otherwise you can't let it go This one didn’t cut it off and it pulled it off When you buy pork Aunty talked to the pork guy like this Three layers of meat, half fat and lean Then you tell it to cut one About the size you want Aunty told him to cut an inch and a half Or an inch If you call an inch, he will cut an inch in half If you call Cunban, I will cut a little bit more with you Do you want to do business with pork? Fast Not fast You talk so much and cut so much Of course I cut a little bit more for you Only then can we sell more So every time aunty looks Don’t cut too much with me. I want half an inch and a half Just fine "Yes, yeah" the pork guy said every day Oh, there are leather ones, and there are leather ones ok it's okay Look, I didn’t get it here, right? Don't adjust it, adjust your pot first Can you see it? It's not sticky Do you see it so you need to heat up the pot Then the fire is medium fire like this If you find it’s not hot enough You can adjust its fire to make it bigger Then you see that it has been finalized See? don't flip first You can push it once the shape is finalized Push next to the middle Push next to the middle If you don't want to push you just shake your pot Like the chef who makes a big stir Aunty cut is about 1cm 2cm like this Hey sorry 1mm or 2mm Cut it thinly to make it crispy Crisp So you see I didn't put anything Don't put so many things Because this fermented bean curd has a strong taste And it's very salty Ok i'm starting to flip it now Do you see the color of it I can see it It's so fast because it's thin I cut it today a bit thicker and greedy Thought of wanting a thick piece Pick it up, aunty was just a small and medium fire Open fire and wait Want to re-explode? Um to re-explode I have to force its oil to come out, otherwise you see Because the medium and small fires were quite small fires just now 7, 8, 9, 10 Aunty also waits for about 15-20 seconds Okay now let it go, it's hot See? 1, 2, 3, 4, 5...20 It's okay Do you know why aunty should be counted? Aunty tell you for a minute or two You are wrong again You guys are like aunty Count 1 to 20 Slowly can't be fast So those people won't be overbearing Aunty counts to 20, you see aunty counts for you to see Talk for one minute, 60 seconds, and a half minutes, aunty tells you like this It's hard, so aunty counts it for you So small fire It's going to be fried for the second time so I made it a small fire Don't give it so hot Otherwise it will get burnt as soon as you put it down. Okay? But it doesn’t matter that the oil is still hot Why Because you put that meat down Its temperature has dropped slightly Hand fast Didn't cut to the level at once If you don’t use three layers of meat It’s easier for aunty to tell you about ribs The ribs are more beautiful Small fire Is it easier to use ribs No need to cut Aunty didn't turn it over It's still a small fire because the oil is very hot But if you put it down, it's almost the same It can be turned over and the color is beautiful If you turn it over, you have to push it Why give it a uniform color It's the same with a shovel without chopsticks You see its color has changed slightly Pick it up Aunty forget it, forget it in my heart About 20 times Remember that you can't give that smoke out of oil That's too hot, you will get burnt if you put it down 20 is down, can you see its bubbles But there is no smoke 1, 2, 3, 4, 5...20 ok you can pick it up 30 no problem My fire control is very good Turn off the heat A beautiful meal Get it done Everyone eat I cut a bit thicker today Thin is better, oh thin is better Thin is more brittle, is it more brittle? Don’t cut the sauce thick like aunty Thinner There was a thin slice just now, this one is thin I have a thick slice Thick meat feeling I cooked it salty that day It’s not that salty today, ah, it’s ok today It was too salty that day Oh this is very thin Yes, this one is thinner and more brittle Because its fat will become brittle Just cut 1mm Um, half of this 1mm Um, today I cut almost 1 point more mm I thought about making it. The day I cut it thinly, it was not enough to eat Cut a bit thicker today Eat everyone Today aunty fried butter white There is also a fried dish with three layers of meat Yes, all the flies are here, smell it Because of the smell of this Is it going to be eaten with this? Yes restaurant they have this sauce for you Oh i thought it was just eating like this It's actually enough But the restaurant will give you mayonnaise Take this thin It's still thin and delicious Robbed the taste You don’t need mayonnaise, no need Hmm, don’t dip it in the sauce, that’s it Just this taste is enough This is more western food, this is Chinese food Um, this slice is more delicious than thin slices My wife said thin is better Today aunty took chopsticks Actually in Malaysia Some use chopsticks and some use spoons and forks Most use a spoon and fork Why Because Malaysian cuisine in Nanyang area There must be chili and sambal every day Or there will be curry fish, curry chicken So we are used to using a spoon and fork If curry is eaten with chopsticks, it won't be addictive But look, if it’s a complete Chinese meal We will use chopsticks Because the Chinese people will be weird So, you people in Malaysia must use a spoon and fork They will see that they are not used to this We use a spoon and fork every day So aunty will explain here But you always use chopsticks when you go to the restaurant If it's Chinese food Unless you ask to use a spoon and fork He will give you a spoon and fork Thank you for eating Eat your meal hurry up
