"我们的视频着重展示美食制作过程,所有食材的来源都符合合法和道德标准。" #菜粿
#菜粿做法
#菜糕
#Chai Kuih
Chai Kuih / Crystal Dumplings 沙葛菜粿|韭菜菜粿做法|(隔夜也很軟Q,不會變硬)
這個做法菜粿,金瑩剔透,非常漂亮,更重要的是菜粿放到隔天,皮都不會硬,Q彈好吃
分量:28-30粒 菜粿 (23-25克一粒)
材料:
制作面皮 Making skin:
1 碗澄粉/小麥澱粉 (100克)
1 碗木薯粉(100克)
3 碗清水 (600ml)
2 湯匙食油 (20ml)
1/2 茶匙 鹽
餡料 (沙葛內餡):
沙葛 1粒 400克 (切絲)
紅蘿蔔 1條 (切絲)
冬菇 4-5粒(切絲)
蝦米 25克 (剁碎)
蒜米 適量 (剁碎)
鹽 少許
糖 少許
胡椒粉 少許
餡料 (菲菜內餡):
韭菜 100克 (切小段)
蒜米 適量 (剁碎)
蝦米 25克(剁碎)
鹽 少許
手粉:木薯粉
塗油:蒜米油
Chai Kuih / Crystal Dumplings Choi Kuih/Crystal Dumplings|(Skin won't harden overnight)
Follow this recipe, the chai kueh is golden and translucent, very beautiful, and more importantly, when the kueh is put on the next day, the skin will not be hard
Yield: about 30 pieces of chai kuih (23-25g each)
Ingredients:
Making skin:
1 bowl of wheat starch (100g)
1 bowl of tapioca flour (100g)
3 bowls of water (600ml)
2 tablespoons of cooking oil (20ml)
1/2 teaspoon salt
Filling (filling in Yam bean):
1 Yam bean (400g) (shredded)
1 carrot (shred)
4-5 pieces Shiitake mushrooms (shredded)
25 grams dried shrimps (minced)
Garlic rice (chopped)
A pinch of salt
Sugar a little
A pinch of pepper
Filling (filling in Chive dishes):
100g Chive (cut into small pieces)
Garlic (chopped)
25 grams dried shrimps (minced)
A pinch of salt
Kneading flour: tapioca flour
Oiling: garlic oil
授權音樂:(夕顏若雪)
26 авг 2024