晶莹剔透， 软糯可口 【 潮州蒸粉粿】 Teochew Steamed Dumplings

这是一个很好的食谱。 有潮州人喜欢吃的食材。 还有改进的面团配方。 值得我们收藏。
This is a very good recipe. There are ingredients that Chaozhou people like to eat. There are also improved dough recipes. It is worthy of our collection.
Ingredients 主要食材
Minced pork 猪肉碎 150g
Chives 韭菜 150g
Preserved radish 菜脯 35g
Dried shrimp 干虾米 35g
Ground peanuts(roasted) 花生碎(烤） 30g
Minced garlic 蒜末 2 tbsp/ 2汤匙
Seasoning 调味料
Oyster sauce 蚝油 1 tbsp/ 1汤匙
Salt 盐 1/2 tsp
C. stock powder 鸡精粉 1 tsp
Sugar 糖 1/2 tbsp/ 半汤匙
Soy sauce 生抽 1 tbsp/ 1汤匙
Garlic oil 蒜油 1 1/2 tbsp/ 1汤匙半
Ingredients of dough 面团成分
Wheat starch 澄粉 100g
Potato starch 土豆淀粉 100g
Salt 盐 a pinch/ 少许
Room temp. water 室温水 125g
Hot water 热水 260g
如果您喜欢我的视频，请订阅，按赞或分享。
If you like my video, please subscribe, like, or share.

[@jw8369]

師傅手勢好工整👍👍👍👍👏👏👏👏👏謝謝你的分享😊

[@chrisbutcher4245]

学着了，宝宝有口福啰，谢谢

[@oliviatu2374]

Thank you for the yummy food.

[@delainetan3267]

😍🙏❤️谢谢你，分享了美味的食谱与教学给大家！
超棒！👍👍👍

[@amychen2797]

MY FAVORITE

[@Karen-ux5ki]

哗! 手巧好棒!我的最愛韭菜糕,我会试做这道美食.感谢分享 ! 赞!😃😋👏👍👍👍💯❤

[@roshnimistry2813]

Very good video

[@chinagnes7670]

你好，老师我今天试做了，粉团很Q很难操作，但做出來的口感很棒哦

[@littlewheelkitchen8614]

在桌上混合干粉时是用折叠法。搓揉会起筋，难操作。如果起筋了就盖好休息5分钟，这样会比较好。取出一部分面团揉成长条，分割。剩余的面团盖好，等包完了再取出。多做几次就会掌握技巧。

[@ivansnegireff3071]

loveu man stopmakenicevedo

[@sallychai3667]

赞。👍谢谢您的分享。糕点

[@jennytang821]

老师真棒，做的真美！手都有泡泡了！下回要小心噢！辛苦了！｡^‿^｡

[@Qll390]

😋😋😋😋😋

[@angrykitchen4561]

直接買7-11素的

[@angrykitchen4561]

早安

[@littlewheelkitchen8614]

早安，你好。

[@user-dh9ff1fz8d]

能用玉米粉代替木署粉吗

[@littlewheelkitchen8614]

你好。食谱里没有木薯粉。如果你想用玉米淀粉代替土豆淀粉是可以的。成品会比较软，透明度差。

[@janem3575]

Hi, looks tastey. How do you know when to stop kneading the dough?

[@littlewheelkitchen8614]

Until all the starch is mixed together. The dough will be more tensionful if kneading for a long time.

[@waho996]

蝦米都要炸？

[@littlewheelkitchen8614]

是的，还要炸透。这样做才香😀

[@meelianlee6987]

Can I subsitude potato starch with ubi kayu starch?

[@littlewheelkitchen8614]

Yes, the transparency of potato starch is better.

[@marialiliagiraldogomez953]

@@littlewheelkitchen8614 6 ju

[@user-jq2qr7fl3n]

我ㄑㄈ^_^ㄕㄎㄎㄎㄎㄎㄑㄎㄑㄎˉㄎㄏㄋ¥！五花肉

[@littlewheelkitchen8614]

不好意思。我看不明白您的意思。谢谢。

[@angelatoh7882]

Can use corn starch instead?

[@littlewheelkitchen8614]

Yes, can. But the potato starch result is better.

[@angelatoh7882]

Thank you🥰

[@Hanavera]

放什么手粉？

[@littlewheelkitchen8614]

小麦淀粉（ 澄面粉）.

[@emilysu573]

請問加土豆粉（potato starch)或玉米淀粉（corn starch)或木薯粉（tapioca starch)做出來的皮有什麼不一樣？謝謝

[@littlewheelkitchen8614]

土豆淀粉做出来的成品会比较透明，Q弹。

[@yuen278d1]

土豆粉是否生粉呀

[@pengshen5956]

200克粉一共加了385克的水不太稀吗？

[@littlewheelkitchen8614]

你好。只要照着方法做，肯定不会。

[@chinyahui7634]

請問如何防止決解包的時候皮破掉

[@littlewheelkitchen8614]

注意坯子可能不够熟。水要够热，搅拌后成透明状。如果出现白糊状，将锅烧一会。然后将它焗熟。

[@chinyahui7634]

@@littlewheelkitchen8614 好的我在去試看看，謝謝你的指導

[@flyingphoenix9191]

*謝謝。… 不過 → 太多油了，過量，小心 小心。*

[@agneschin9690]

你好，请问这个配方用土豆粉蒸好冷后，口感还是软的吗？谢谢回复

[@littlewheelkitchen8614]

你好，口感还是软的，但必须擦油或避免风吹。

[@yumuitan3037]

j

[@yumuitan3037]

A4

[@emkoh2746]

Hello. It’s very hard to get wheat starch here. Please may I know if there’s an alternative for it. Thanks 🙏

[@littlewheelkitchen8614]

Hello Emily. There is no other choice. I tried cornstarch. As a result, dough made with wheat starch will be firmer and easier to handle.

[@littlewheelkitchen8614]

If you are in Malaysia, you can buy it online. I have seen it at Shopee.

[@emkoh2746]

@@littlewheelkitchen8614 Thanks for your reply 🙏🙏🙏

[@cheeyongteo3150]

@@littlewheelkitchen8614 请问在杆皮时干粉是用马玲薯粉吗？谢谢、早安、幸福安康

[@soman8260]

You try to buy gluten free flour

[@leeyanlim3241]

手粉用什么粉？

[@littlewheelkitchen8614]

手粉用土豆淀粉（风车粉）

[@lilylam3316]

葱炸香OK蒜炸香有苦味.

[@littlewheelkitchen8614]

蒜蓉用水洗一下，挤出水分后油炸。炸至有点金黄色就准备离火。沥油时将炸蒜摊开降温。这样做会比较好。

[@bingchan2503]

Ghhipp

[@lydiashen5108]

Too Much Ad 、please cut few And、

[@cannlow9153]

动作快慢了

[@annalee9007]

Why.can’t talk ???

[@littlewheelkitchen8614]

Hello, may I help you?

[@ivansnegireff3071]

buzy looking wow foodman