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五香卷 Ngoh Hiang
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- Опубліковано 15 сер 2024
- 五香卷 Ngoh Hiang
Marinate Prawns 腌虾:
1kg Prawn 1公斤 虾
1 tablespoon Sugar 1汤匙 糖
Marinate Pork 腌猪肉:
1kg Pork 1公斤 五花肉
3 tablespoon Light soy sauce 3汤匙 酱青
3 teaspoon Pepper 3茶匙 胡椒粉
2 teaspoon Five spice powder 2茶匙 五香粉
3 tablespoon Sesame Oil 3汤匙 麻油
Ingredients 配料:
20 Chestnuts 20粒 马蹄
2 Big red onion 2粒 大洋葱
3 pieces Butter crackers 3片 奶油苏打饼
2 tablespoon Potato flour 2汤匙 马铃薯粉
2 Egg 2粒 鸡蛋
4 pieces Beancurd skin 4张 腐皮
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谢谢两位的分享🥰🫰👍
Mom is really very capable. The ngoh Hiang looks so nice.
Mother n daughter good combination...
Another yummy dish,简单又好吃😘🖐🖐👍
😋😋😛😛👍👍🤗🤗呵～呵呵～五香卷好味又好吃
流口水了
小妹教_做过年炸蜂窝饼，娘惹糕之类的年饼点心感恩你了
This is a must dish for CNY can prepare before hand very popular finger food easily have it anytime of the day even when it cool also yummy yummy 🤗🙏
3:21 😊
I really enjoy your cooking youtube. Can you advise I know why my meat is very soft and lumpy even I follow this UA-cam teaching? When I go wrong?
have to push the meat tightly together, not loose inside when you wrap.
That mean prawn after takeout shell shd use only half kg n minced pork one kg , or shd buy two kg prawn ?
If not fry n just straight into the freeze Wan to eat than take out fry , how?
1kg prawn with shell
better to fry first then freeze.