古早味菜粿的做法，晶莹剔透，口感非常好，味道十足的内馅，吃了一口接一口完全停不下来Ancient Chai Kuih is crystal clear, tastes very good
古早味菜粿的做法，晶莹剔透，口感非常好，味道十足的内馅，吃了一口接一口完全停不下来
材料：350克沙葛、15粒红葱头、10瓣蒜、30克小虾米、2茶勺盐、适量胡椒粉、2勺白糖、青葱
粿皮：100克澄面粉、100克木薯粉、1茶勺盐、2勺葱油、600毫升清水
1）把沙葛切丝，红葱头&蒜切小切末
2）热锅热油，把红葱头炸至金黄色捞出
3）锅留底油，爆炒蒜后倒入虾米炒香，再加入沙葛翻炒均匀
4）加2茶勺盐、适量胡椒粉、2勺白糖调味，炒10-15分钟至变软，再加一半的葱油酥炒均
5）锅里加入100克澄面粉、100克木薯粉、1茶勺盐、2勺葱油、600毫升清水，小火炒至变透取出放凉
6）案板上撒上木薯粉，把面团涂上木薯粉擀成薄片，拿个大盖子压出圆圈
7）包上一勺炒好的沙葛馅，把角封密起来
8）蒸盘抹上葱油，摆好菜粿，再抹上一层葱油，蒸10分钟
9）出锅撒上葱油酥&葱花即可食用❤️
Ancient Chai Kuih is crystal clear, tastes very good, and the filling is full of flavor, you can't stop eating one bite after another.
Ingredients: 350 grams of jicama, 15 shallots, 10 cloves of garlic, 30 grams of dried shrimp, 2 teaspoons of salt, appropriate amount of pepper, 2 tablespoons of sugar, shallots
Kuih skin: 100g wheat flour, 100g tapioca flour, 1 teaspoon salt, 2 teaspoons shallot oil, 600ml water
1) Shred the jicama, shallots & garlic and mince
2) Heat oil in a hot pan, fry shallots until golden brown and remove
3) left some oil in the pan, stir-fry the garlic, add in the dried shrimps and stir-fry until fragrant, then add the jicama and stir-fry evenly
4) Add 2 teaspoons of salt, appropriate amount of pepper, and 2 tablespoons of sugar to taste, stir-fry for 10-15 minutes until softened, add half of the fried shallot and stir-fry evenly
5) Add 100 grams of plain flour, 100 grams of tapioca flour, 1 teaspoon of salt, 2 tablespoons of scallion oil, and 600 ml of water to the pan, stir-fry on low heat until it becomes transparent, take out and let it cool
6) Sprinkle tapioca flour on the chopping board, coat the dough with tapioca flour and roll out into thin slices, take a large lid and press out a circle
7) Wrap a spoonful of fried jicama filling and seal the corners
8) brush the oil on the steaming plate, place the chai kuih brush a layer of scallion oil, and steam for 10 minutes
9) Sprinkle with fried shallots & chopped green onion and serve ❤️
Пікірлер: 228
家鄉的古草味，太幸福了耶！謝謝您的示範💜💜😋👍
@liesungo9593
Жыл бұрын
6 52
沙葛已经夠甜了，无需再加糖。再有我的祖母曾经教导过，必须将沙葛炒软呈透明状才调味。那口感真的很好，不会有生沙葛味。
@hc504
Жыл бұрын
感谢你。
非常棒的讲解！快快收藏保存了❤️
This is my favorite and I will learn to cook from your video.Thanks a lot.
感谢这视频的主播人教大家做菜粿，这菜粿皮的做法是最重要的要皮软又Q跟你说的方法做还真的是皮软又Q谢谢你。
Looks so delicious
很好👍
感謝分享
@hometaste6868
Жыл бұрын
谢谢您的支持
Thank you very much for sharing your recipe.👏👏👏👍💐💐
Look so delicious yummy 😋
My favorite food🤤
Wow... !!! My best friend, It's always great. We liked and enjoyed to the end.
老師 你好 每次跟進的視頻每天都有新的菜譜 謝謝老師的分享🤙❤️
Thanks for sharing👍🏻👍🏻❤️
So delicious..yummy..wish you success and always be healthy
好棒棒喔，簡單又容易！小時侯媽媽常做的！好喜歡吃
Yummy 🤤! I love it ❤️ Thank you for sharing 👍
Looks so yummy.
Thanks for sharing ! Yummy 😋
真想吃
Thanks for the recipe. We have recooked your chai kuih recipe and it’s taste really good…👍
Tq for sharing.
🌺🌺 so yummy .. 😋😍👍👏👏💯💯💯
I love chinese foods so much.thanks for the substitles❤️
Thanks for sharing my friend , I’ll do it !
看到我都在流口水了👍
This is yummy n its deem to be almost everybody's favourite snacks. Gonna make this! Thanks 4 sharing .😋👍
看起来很好吃哦！
谢分亨！😊👍👍
Thanks 👍🤗👏
One of my favourite food snacks
Gah-Gah, Thank you for your Recipe and Video. Happy Lunar New Year! 💜
Gah-Gah, thank you for your recipe and video. Happy Lunar New Year! 🧧💜
沒有沙葛，可以改放芋頭絲，變成台式芋頭簽當內餡，應該也很好吃.....
@hometaste6868
Жыл бұрын
对的！可以改换芋头、金瓜或韭菜的馅料～小编再教大家做下次
@TDS-vz8sg
Жыл бұрын
炒蘿蔔乾絲加蝦米也好吃
@user-eg8oh7wu7b
7 ай бұрын
澄粉是地瓜粉，木薯粉，不是同樣的粉嗎？
@cathysiu1394
3 ай бұрын
@@user-eg8oh7wu7b澄麵粉不是地瓜粉,你可以網上查到
学到了。
New friend sir. Yummy 😋😋 mouthwatering & tempting 👌👌
Looking yummy food
Looks delicious 😋 I will try to cook here 😋 😘👍👍👍
it's so tempting... btw i love dumplings actually... will try to make them.. thanks for sharing
Yummy ❤
我食過一種失傳的粉粿(廣東南番順的食物)饀也差不多沙䔽蝦米肉粒，而皮係粘米粉搓成的，据講比較难做，粘米粉昜裂昜斷，所以無甚麼人做到，故失傅。但超好食！皮的口感係爽口的，
@joeylimhq
2 күн бұрын
T 如我
Not many people know that is jicama! Jicama is sweet and crunchy and can be prepared in Singapore style spring rolls!! I also use them in making bao. They’re delicious when added for crunch to recipes of many Asian dishes! I’m your new subscriber! Thank you!
我有做，好吃。
好吃
Very good and clear instructions, thanks for sharing, the only thing you might need to change is the ingredient, it's not plain flour but Wheat starch.
@hometaste6868
10 ай бұрын
ok tq
学习了
What is wheat starch? Is it flour?
Great video! It's looks so delicious and yummy. Perfect! Will try to make it, love n light. Thanks for sharing your recipe is awesome piece💖😋
So yummy thank you for sharing❤😮
Wow .. yummy yummy 😋
非常感谢您的分享，我非常喜欢
@chiewharchong1601
Жыл бұрын
请教老师，为何蒸好的菜粿皮会裂开?
@hometaste6868
Жыл бұрын
是否有在搅粉的时候加油呢？
請問澄麵粉是麵粉？
Merci ❤❤❤❤
Thank you for your recipe. Does the skin harden after it cooled.
@hometaste6868
Жыл бұрын
no hard ya
請問什麼是澄面粉
Amazing delicious dessert Thank you for sharing the recipe 🤤😍
Enak sekali
请问那个皮，印盖后 剩下的边边可以再揉成一团来包吗？
@hometaste6868
Жыл бұрын
对的
lama tak ikunt gabung...sibuk kerja...😋
赞 ！ 😊🎉🎉🎉👍🏻👍🏻👏👏👏🫰🏻🌹♥️
请问是用大火蒸10分钟吗？
我係想學做.請問的粉是否1對1呢❤
@hometaste6868
Жыл бұрын
不是，要跟着那个分量哦
什麼是橙粉
谢谢分享。请问有没有水晶皮笋板的食谱？皮比较薄比较透明比较没有太软的那种。听说有芋头但是不知道芋头是在皮还是馅料里面。
@sngpekli2613
10 ай бұрын
很多年前吃过，用芋头做的粿皮，有点淡淡的紫色。想找这个食谱，可是找不到了。
請問您什麼叫橙粉
@lili-kb4gd
Жыл бұрын
澄粉， 小麦淀粉
沙葛是甚麼？
师傅做的皮真漂亮。我做的皮没这么好。皮比较硬。
@pickchinkok7317
Жыл бұрын
谢谢你分享好食谱。👍💅
小蠔老師你燒菜手藝真的不錯,不過音樂聽了很煩人,請修改音樂或把音樂調到最小🤣🙏
感谢分享
前一天晚上做好放進冰箱，第二天早上才蒸来吃可以吗？
@hometaste6868
Жыл бұрын
可以
Wow... !!! My best friend, It's always great. I wish you every day of your development. Have a happy day!
主持你好,在歐洲没有沙葛，用什麽食材代替?
@YY-xz7xk
Жыл бұрын
馬蹄
@msosaka5235
Жыл бұрын
菲菜
@junlanfang712
Жыл бұрын
用白萝卜丝和香菇虾仁做馅才是正宗的潮汕粉粿，白萝卜丝要先挤掉水
@hometaste6868
Жыл бұрын
金瓜、芋头也行
@tracychan1302
Жыл бұрын
kzread.info/dash/bejne/p22nxc-DaKuTfcY.html 他们出了南瓜版本的，我做过了很好吃
Hi may I know why some people use banana skin to steam?
Bạn ơi bạn có thể để thêm tiếng việt ở dưới duoc ko ah? Cảm ơn bạn rất nhiều
👍👍
♥️
❤❤❤❤
老师！请问什么是澄面粉？
@yimsheungli4937
Жыл бұрын
澄粉超市啊,買杂貨商店都有得買,包裝上有澄粉兩字的
@TheBekhow
Жыл бұрын
@@yimsheungli4937 好的！谢谢您 🙏
沙葛是大頭菜嗎？
@hometaste6868
Жыл бұрын
不是，沙葛是凉薯/豆薯
Esta batata branca e inhame?
👍👍👍👍👍
什么叫 沙果 呢 韩国有吗
@hometaste6868
Жыл бұрын
沙葛、凉薯
❤👏👍👍👍
👍😋❤️
没有木薯粉可以用什么粉来代替
@hometaste6868
Жыл бұрын
没有木薯粉就不会有这个口感
@lydiashen5108
27 күн бұрын
用番薯粉可代替，
放久了会变硬吗，可以放多久
@hometaste6868
Жыл бұрын
不会硬，凉了也还QQ
🎉🎉🎉😊😊😊❤❤❤
我喜欢韭菜馅的，但不知道怎么做，您可以告诉我吗？
@hometaste6868
Жыл бұрын
韭菜、蒜&虾米切碎；爆香蒜&虾米，再加入韭菜，少许盐炒一下就好了，不用太熟。然后再跟皮一起包就行了
@ginkimoi4403
Жыл бұрын
@@hometaste6868 谢谢
你好 请问可以教一期白斩鸡吗🤤🤤
@hometaste6868
Жыл бұрын
安排
請問沙葛是木薯嗎？
@msosaka5235
Жыл бұрын
豆薯／凉薯
什麼叫澄麵粉？
@hometaste6868
Жыл бұрын
无筋面粉又称澄面、澄粉、淀面（wheat starch），粤人讹为邓面，是从小麦提取淀粉所制成，是一种不含面筋的面粉。 淀面是面团里的少量水溶性蛋白质以及大量淀粉，如果把面团放于水中冲洗，把冲出来的物质沉淀滤干，即可得淀面（而剩下的非水溶性蛋白质就是面筋）。
👍👍👍👍👍🌟⭐🌟⭐🌟💐💖🙏💪🤤😋😍😘😍👌 Terima kasih telah berbagi 🤗🤗🤗 dim sum ini adalah favorit saya instruksi Anda selangkah demi selangkah sangat mengagumkan dan mudah diikuti apa lagi seperti saya yang pemula ini 💯💯💯💯💯💯💯💯💯💯👈
請問什麼是沙葛？
@hometaste6868
Жыл бұрын
不是，沙葛是凉薯/豆薯
@maylaney2897
Жыл бұрын
@@hometaste6868 沙曷=蕪菁
用餃子皮做可以嗎？😂
@aileenyiu956
Жыл бұрын
餃子皮出不了透明的效果！
@msosaka5235
Жыл бұрын
口感不一样
请问大概可以做几只呢？
@hometaste6868
Жыл бұрын
这分量大概20+
@carrinloh3828
Жыл бұрын
好的，会试试看。谢谢!
@carrinloh3828
Жыл бұрын
今天试做了太好吃了，谢谢!
@hometaste6868
Жыл бұрын
谢谢您的喜欢💕
能否全部用木暑粉嗎？我對澄面粉過敏！
@hometaste6868
Жыл бұрын
不能哦 口感不同
@hung920718
Жыл бұрын
澄面粉是什麼粉?
请问放凉后，皮会硬硬吗？
@hometaste6868
Жыл бұрын
不会哦
什麼是沙葛呢？
@hometaste6868
Жыл бұрын
凉薯
@Sara-fx9ni
Жыл бұрын
也有人叫豆薯，咖啡色外皮，尖頭大胖底，可以儲放
@Lifequek
Жыл бұрын
Turnip
要是没有沙葛拿什么替代呀 我喜欢吃这种食物 😊
@YY-xz7xk
Жыл бұрын
可用馬蹄
@manyiwang2705
Жыл бұрын
@@YY-xz7xk 马蹄也没有别笑话我 . 这里食材真是有限
@msosaka5235
Жыл бұрын
试试菲菜
@manyiwang2705
Жыл бұрын
@@msosaka5235 谢谢这个有
@msosaka5235
Жыл бұрын
@@manyiwang2705其实口感最好的，还是首推沙葛
Please french subtitles ❤❤❤❤🙏🙏🙏