粉果.潮州粉果.Fun Gor. Chiu chow Fun Gor.
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- Опубліковано 16 сер 2020
- {ENG SUB} 如何做粉果.潮州粉果.食譜. 簡單易做.美味.港式. How to make Fun Gor. Chiu Chow Fun Gor. a Recipe. Easy Step.
Ingredients 配料:
Fillings 餡料:
dice all ingredients 所有成分切粒
Jicama 沙葛30g .
Dried Mushroom 冬菇30g .
Dried Radish 20g菜脯
Carrot 30g 紅蘿蔔 30g
Dried Shrimps 蝦米30g.
Celery30g 芹菜30g
Fresh Shrimp 1/2 cup 鮮蝦1/2 cup杯
Pork(70% lean. 30% fat) 3/4 cup杯
豬肉（瘦肉70％，肥肉30％）3/4 杯
Yellow Chives 30g 韭黃 30g
Scallion 15g蔥.
Cilantro 15g香芫荽葉
Roasted Peanuts 炒熟花生
Seasoning:
Salt 1/2 tsp 鹽1/2茶匙
Sugar 1 tsp 糖1茶匙
Oyster sauce 1 tsp 蠔油1茶匙
Sesame oil 1/2 tsp麻油1/2茶匙
White pepper 1/2 tsp白胡椒粉1/2茶匙
MSG 1/2 tsp 味精1/2茶匙
Wine 2 tsp 酒2茶匙
Add Little water starch
加少許 生粉水勾芡
Ingredients for the wrapper :
Wheat Starch 130g 澄麵粉130g
Potato Starch 130g 高級生粉 130g
Boil water 720ml 滾水720ml
Potato starch 65g set aside
高級生粉 65g備用
Chef Michael Choi has more than 30 years of experience in Gourmet making experience. Former executive chef at Camino Hotel. Head chef in Restaurant of Chinese Cuisine. Japanese Cuisine. Asian Cuisine. A wide range of culinary skills and outstanding. won multiple awards. The purpose of establishing this channel is to summarize and show my experience. dedicated to all food lovers to share. If you like, please subscribe. I will update every week.
Chef Michael Choi有30多年美食製作經驗.曾任職帝皇酒店 Camino Hotel 行政總廚. 和香港北美等地的中餐.日餐. 亞洲餐廳的大廚. 廚藝範圍廣泛而出色.多次獲獎.建立此頻道目的是想總結和展示自己經驗.獻給各美食愛好者分享.如果您喜歡,請訂閱.我會毎週更新 - Навчання та стиль
試過跟其它you tuber做 個皮攪到一窩粥！終於跟著你的分量去做才可以，多謝分享！
LR, 您好!多謝您的支持及留言!
我喜愛的潮州粉果。多謝教學
您好!多謝觀看留言!
多謝師父教導！
多謝! 您們的喜歡與接受是我你最大鼓勵!
Hi你好 lockdown 之下 多次做來食 老婆都讃好味 再次多謝你
des !很開心您喜歡這點心.有時間味試嚇其它啦.所有流行的點心.粥粉面飯.燒味都幾好㗎.多謝您！
My most favor dim sum dish. My mom made it went we grew up. I have a lot of good memory. Thank you very much.
My pleasure 😊. Thank you
好👌简单易学明天就学做
lai wa chau! 祝您成功並希望您喜歡。
I am teochew myself and this recipe is very opulent and luxurious
Thank you so much. I'm glade you enjoy my video. Thank you
Looking forward to more.
Thank you
@@MichaelsKitchen Merry Christmas
@@davidng6250 Thank you!! Merry Christmas and Happy New Year to you!
你好吗 謝謝你👍
Magnua !您好！多謝您！冰島環境怎樣?都安全吧？請保重！
Thank you for sharing. Michael, can you please teach us how to make egg tarts?
You are welcome! I will make "Egg Tart" soon! Thank You
Any sauce to go with this?
No sauce. Usually soy sauce with hot oil or hot sauce
請問有食譜嗎？
視頻下方有食譜.
師傅，你講話用澄麵粉，隨即又另外一樣～先講生粉，隨即又話薯粉，真實情況該另加甚麼粉？？？
潘姐:您好!听起上嚟系有啲混乱,原因我这里买的生粉是写上(生粉、木薯粉、然后英文写的是potato)不知你那里怎样.请用木薯粉吧
@@MichaelsKitchen 謝謝師傅如此詳盡解釋🙏😂完全了解，👏👏👏
請問師父用的生粉是那牌子呢？
酒樓常用 荷蘭“風車牌”高級生粉.我這裡超市裡較為混亂“木薯粉” “片粟粉”等ㄣ都寫生粉.我用的是“木薯粉”我不知你身居何地．能找到什麼. 這樣理解吧!“澄麵粉”是令其企身.生粉令其有韌性.如用菱粉轉為透明但削身．若是自用的．選其己好吧!做美食重點在了解各食材汁 醬的原理.所為“粵茶無正宗”因此若能熟知工具,食材等原理後.你本身的創意便能自由發揮.無所不能了.對嗎?我太囉嗦了.
香港生粉有2種
1, 薯仔粉(多數係散装冇標明, 雜貨舖買)
2, 木薯粉(有獨包裝, 生粉寫明係木薯粉)
鷹粟粉係玉米澱粉
@@kianaman768 木薯粉.多謝