水晶韭菜粿食谱Crystal Chai Kueh, Chive Dumplings Recipe|韭菜虾米馅,特制辣椒酱|Chive Shrimps Fillings, Chili Sauce

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iwen baking

iwen baking

Жыл бұрын

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♦ Oven: Electrolux 72L Built in Oven: c.lazada.com.my/t/c.Y5Zedw?ur...
一起来做从小爱吃的水晶韭菜粿。晶莹剔透的水晶外皮,自制韭菜虾米馅,也特地自制辣椒酱来搭配。澄粉帮助外皮水晶透视,木薯粉帮助外皮Q弹,两个都不可少。 水温很重要,一定要沸腾,这样才能做出软糯有弹性的外皮,不然包时容易破露馅。垫着抹油香蕉叶蒸,蒸好立刻抹上炸葱油。趁温立刻吃,口感最佳。外皮即水晶稳固不粘手还Q弹软糯,香喷喷的韭菜虾米馅搭配特质酸甜辣椒酱,好好吃。韭菜粉丝一定要试。哈哈
收藏方式:蒸好趁温立刻吃,口感最佳。冷却后密封收普通冰箱。隔天蒸热/像煎锅贴一样吃。2天内吃完。
Let's make Crystal Chai Kueh, a.k.a. Chives Dumplings that I loved since childhood. Crystal clear skin, homemade chives shrimp fillings, and specially made chili sauce to pair with. Wheat Starch helps skin translucent crystal, tapioca flour helps skin QQ chewy, both indispensable. Water temperature is vital, must be boiling hot only can make soft and elastic skin, otherwise easily broken during wrapping. Steamed with greased banana leaves, and immediately smeared with fried shallot oil once done. Eat immediately while warm for best taste. Outer skin is crystal, firm, non-sticky, yet soft and glutinous, fragrant chives and shrimps fillings, paired with signature sweet and sour chili sauce, so delicious. Chive fans must try. Haha
Storage method: Eat immediately while warm for best taste. After cooled, seal and store in normal fridge. Next day re-steam/fry like potsticker dumplings. Eat within 2 days.
好好享受,与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients 食材 =10pcs Chai Kueh 韭菜粿=
=Shallot Oil 炸葱油=
40g Shallots 红葱
80g Cooking Oil 食用油
=Chive Fillings韭菜馅 (10pcs: About约15g/pc)=
23g Dried Shrimps (Soaked for 1hour) 虾米 (浸泡1小时)
18g Shallot Oil 炸葱油
15g Garlic 蒜末
150g Chives 韭菜
10g Fried Shallot 油葱
1.5g Salt 盐
1g Pepper 胡椒粉
3g Caster Sugar 细砂糖
1.5g Chicken Powder 鸡精粉
=Skin外皮 (10pcs: 28g/pc)=
75g Wheat Starch 澄粉
50g Tapioca Flour 木薯粉
160g Boiling Water 沸腾水
1g Salt 盐
12g Shallot Oil 炸葱油
Banana Leaf 香蕉叶
(After water boiling, Steam on Medium Heat for 8minutes) (水沸腾后,中火蒸8分钟)
=Chili Sauce 辣椒酱=
20g Red Chili 红辣椒
18g Garlic 蒜末
26g Caster Sugar 细砂糖
2g Salt 盐
30g Water 水
20g White Vinegar 白醋
40g Ketchup/Tomato Sauce 番茄酱
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#韭菜粿 #水晶韭菜粿 #菜粿 #潮州菜粿 #外皮水晶Q弹 #韭菜虾米馅 #特制辣椒酱
#ChaiKueh #CrystalChaiKueh #ChiveDumplings #TeowCheowChaiKueh #CrystalGlutinousSkin #ChiveShrimpsFillings #SpecialChiliSauce

Пікірлер: 58
@iwen777
@iwen777 Жыл бұрын
=澄粉帮助外皮水晶透视,木薯粉帮助外皮Q弹,两个都不可少。 水温很重要,一定要沸腾,这样才能做出软糯有弹性的外皮,不然包时容易破露馅。
@tulutututu5613
@tulutututu5613 Жыл бұрын
"特制"辣椒酱不是"特质"。标题有错别字。😘
@buanhaphua9883
@buanhaphua9883 Жыл бұрын
皮儿有点太厚了,可以更薄些😅
@user-wb1jp7vi8f
@user-wb1jp7vi8f Жыл бұрын
本人不喜欢虾米,可以不加或替换成别的吗?
@kristyteo7206
@kristyteo7206 Жыл бұрын
请问老师皮可以做便包起放冰箱吗?要吃才做。
@astudent8885
@astudent8885 Жыл бұрын
看着好好吃!做起来大概一共用了多长时间呢?(不算泡虾米的时间
@sufongkong6873
@sufongkong6873 Жыл бұрын
老师请问我的皮是油放太多吗,面团不黏合,揉时整个面团是摊开来,是水放不够吗?
@molisa1364
@molisa1364 Жыл бұрын
谢谢您的分享!可以有这个外皮做虾饺吗?
@nggrace9636
@nggrace9636 Жыл бұрын
感谢老师的分享👍🙏
@lilianloh7575
@lilianloh7575
Iwen 很喜欢你的视频 很清楚的教导 会试做 你的牛油蛋糕 orange chiffon cake 太棒了 真的很美味 我常做 谢谢你 感恩有你❤❤🙏🙏🙏
@rachellee1230
@rachellee1230 Жыл бұрын
请问老师 为什么韭菜没有炒过的呢?
@gohjeeleng2445
@gohjeeleng2445 Жыл бұрын
谢谢老师分享令人垂涎欲滴的“水晶韭菜粿”
@tantypeq6970
@tantypeq6970 Жыл бұрын
从小我就最爱吃水晶韭菜粿,我妈会时常做给我们当早餐,看了Iwen baking 之后我有信心自己动手做了🤗😋,谢谢分享。
@bolingyang527
@bolingyang527 Жыл бұрын
好吃,好吃😋😋,赞赞赞👍👍👏👏
@chanmabel2538
@chanmabel2538 Жыл бұрын
Wendy, I just did the chive kueh 1st time. Am very happy that it was successful. My family like it , very tasty. Thanks for your explanations - so clear n can follow thru,😁. Will look into more of your recipes n make it.
@marygan6106
@marygan6106 Жыл бұрын
你的視頻最詳細周到還附上辣椒沾醬😋謝謝你的分享🙏
@leeswantoh6878
@leeswantoh6878 Жыл бұрын
Crystal chai kueh,yummmy n tempting,thanks for sharing!
@gladyschia2512
@gladyschia2512 Жыл бұрын
Tq. Your instructions are clear n you're meticulous. V exact in d measurements. I'll try v soon
@lilyfox4042
@lilyfox4042
Thank you for your recipe. 👍👍💖
@angela50
@angela50 Жыл бұрын
Thank you very much for the details English ingredients. I subscribe today.
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