you agree about 10% on american style egg rolls being like what I made?
I just don't get it, I spend time in a major Chinese kitchen learning how to cook dishes from American style to Chinese style,
from a guy who grew up cooking in hong kong, yet I get flamed for posting an American style egg roll, as with a few other American style Chinese dishes. I post an American style dish and I get the "thats not right" wtf dude.
I'd post up some more "real" Chinese dishes but I don't think most of the viewers of this board as with my board would enjoy stuff like pork belly steamed in rice powder. or fish noodles.stir fry sole with pickled gourd, fish balls, pigeon slices with broccoli....
Most people want to see recipes on how to cook the american style dishes like gen tso chicken, kung pao chicken, lo mein...
The only thing I can figure is your family (since I know you're US born) is from a different area in china either a small city or out in the country, most of the books I have as with what I've learned is based off Hong Kong cooking, and maybe that's very different from what your family is use to.
Either way, the recipe I just posted was for AMERICAN style egg rolls, the kind you would buy at any chinese take out. I don't care how not chinese it is. I care that people who view my board recognize it as the egg rolls they love to order at their local take out.
For a chinese style egg roll from what I've learned it goes something like this
Spring roll wrappers
black mushrooms
winter bamboo
cabbage
salt and msg
oyster sauce
sugar
cooked in oil around the 250o-275o range.