[English Sub] Steamed Sticky Rice in Lotus Leaf | Dim Sum 101

This video comes with English subtitles, but my English is pretty basic, so I hope you can understand it. If you have any questions, feel free to leave a comment below
[English Sub] Steamed Sticky Rice in Lotus Leaf | Dim Sum 101
Share this video: • [大C廚房] 鮮蝦菜苗餃 [字幕]
00:00 Introduction
00:18 How to Handle the Ingredients
02:26 How to Make the Filling
06:08 How to Cook the Rice
07:26 How to Wrap
08:28 How to Cook and Preserve
#dimsum #點心 #點心食譜
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Share this video: • [大C廚房] 鮮蝦菜苗餃 [字幕]
Subscribe to this channel: / @thebickitchen
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[@alvinlee140]

多謝大C示範珍珠雞做法.

[@natalieleung6337]

好詳細的示範、謝謝

[@RubyXing]

超级赞，下个星期就来试下，多谢大C

[@btdtgg]

Love you! Thank you so much.

[@yeungwgyn]

前日同朋友講起想食珍珠雞今日就有片^^ 大C教得好簡易明白

[@anntu7530]

Wow 😮, thank you for recipe 👍❤️

[@leticiadumlao1112]

The best recipe instructions that I have seen for sticky rice. Very clear and easy to follow.

[@chrismassalas]

Very nice. Thank you.

[@fonggosunkongfong9877]

嘩睇見都靚啊👍🏻👍🏻

[@gianglam3788]

好正珍朱雞

[@christinechong1702]

👍👍👍

[@johanjulies7740]

Lekker 😋😋😋👍

[@hontungchow5010]

都幾繁瑣，但好有挑戰性，又好味，一於試吓整

[@mbj3475]

昨日製作了這個珍珠雞, 跟著做真的不會中伏, 只是口味較濃, 偏淡口味的,鹽,糖,味精都可以直接減1/3, 甚至一半 😅 . 我用上等靚料,真係唔想冚哂食材的原味.

[@xinhuicheng2260]

你好！可以教做豆腐酿吗？

[@lamjoe4797]

😍😍😍👍🏻👍🏻👍🏻

[@kalingchan491]

我好鍾意睇大C嗰啲食譜,因為夠清楚,同埋今次又可以整多啲擺冰櫃,鍾意又可以攞出嚟蒸幾個食下,幾方便呀！❤🎉

[@harrietchu]

我有同感，主要係覺得雞粉味好濃。不過口味好個人，下次我會稍微調節一下。片依然係好片

[@namkaengpancharat9031]

Love this. Thanks for sharing this recipe

[@Yaaltje1]

Love watching your videos, miss being in Hong Kong and it's food! Question: which brand pan (and type) are you using?

[@thebickitchen]

m.intl.taobao.com/detail/detail.html?id=628351603980

[@waichungleung6314]

😎😋👍

[@wongs8578]

多謝大 C 的分享和示範。請問大C 為甚麽糯米飯和材料不是放荷葉綠色那面？ 謝謝！

[@thebickitchen]

放綠色那一面會黐。包糯米雞的荷葉是雙層的，底面都是葉脈，雖然包單層會慳葉d（綠色在外），但無咁靚。

[@Jack-yz8cj]

謝謝大C分享，請問大C如果唔食得雞想改用豬肉是不是用梅頭肉最好？thank you!

[@thebickitchen]

肥五花腩肉

[@Jack-yz8cj]

@@thebickitchen 謝謝大C，如果想健康一點不想太肥的話可以用其他部位嗎

[@thebickitchen]

梅頭可以，切細粒小小。

[@beckooky]

請問雞肉，冬菇和臘腸為何要飛水？謝謝

[@thebickitchen]

去咁食材d水份才秤重量，再決定落多少調味，這樣每次整才保證到有一致的標準。

[@beechan2248]

第一次見飛水既珍珠雞，真有創意🤣

[@user-kk2iq3rp6w]

荷葉不用 飛水？

[@thebickitchen]

不用

[@saukinglee2780]

請問是否包好珍珠雞後,未食的話就直接放入冰箱,等下次食時才蒸翻熱,是嗎？

[@heiheichan1855]

是糯米雞吧

[@thebickitchen]

是迷你版糯米雞

[@yinmeiso1161]

靚女你可唔可以下次搞嘢搞慢啲