Chinese Donut fresh out of the fryer
a quick dip in the hot oil, the 3 inches gluey stretchy dough turns into this golden yummy donut 8 times its original size. It's hot, crunchy on the outside, soft & little chewy on the inside, with slight savory taste.
a quick dip in the hot oil, the 3 inches gluey stretchy dough turns into this golden yummy donut 8 times its original size. It's hot, crunchy on the outside, soft & little chewy on the inside, with slight savory taste.
Cut into 1 inch pieces ready to add to the simple Congee
Plain Congee - with scallion and roasted peanuts sprinkled on top
Congee with Thousand Year Old Egg and salted Pork - this is my favorite congee or porridge when I was growing up in Hong Kong, and it still is after I moved to Los Angeles, I make them at home & seek this out in the restaurant as often as I can...
Another way to eat the Chinese Donut is adding it to a bowl of Hot & Sweet Soy Milk! My family LOVES Soy Milk, a classic Shanghainese and Northern China breakfast, also popular in Taiwan.
An elaborate breakfast set up with Hot Savory Soy Milk, Chinese Donut, Pork Floss, Scallion, Pickled Turnip, & Chili oil to turn up the heat...
Wrap it with a thin layer of Rice Paper and a little soy sauce instantly transform the ordinary donut to something heavenly: soft pillowy feel and crunchy & savory goodness burst in your mouth all at the same time....mmm so good!
An elaborate breakfast set up with Hot Savory Soy Milk, Chinese Donut, Pork Floss, Scallion, Pickled Turnip, & Chili oil to turn up the heat...
Wrap it with a thin layer of Rice Paper and a little soy sauce instantly transform the ordinary donut to something heavenly: soft pillowy feel and crunchy & savory goodness burst in your mouth all at the same time....mmm so good!
There you have it! A nice, comforting Chinese Breakfast. Hope you like it or want to try it...Enjoy!
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