煎蠔餅： 材料： 蠔仔半斤 麪粉適量 薯粉適量 蔥一條 調味料： 魚露 處理： 1. 蠔仔用2湯匙生粉輕手攪勻，沖洗乾淨，擎乾水。 2. 洗淨芫荽，莖部切粒，花部分放在蠔位餅上面。蔥洗淨，切粒。 3. 芫荽粒放碗中，加入薯粉及麪粉。想吃脆一點，用1比1的比例，即1湯匙薯粉，加1湯匙麪粉；想吃韌一點，用2比1的比例，即2湯匙薯粉，加1湯匙麪粉。 4. 加入1/2茶匙糖，1/2茶匙魚露，1/2茶匙鮑魚汁，加入少量凍開水，攪勻漿粉至糊狀。 5. 蠔仔放落漿粉，加入少量胡椒粉，攪勻。 烹調： 1. 放3湯匙油在鑊中燒熱。 2. 將漿粉及蠔仔倒入鑊中。 3. 中火將蠔餅一邊煎至金黃色，反轉另一邊。 4. 火收細一點，將蠔餅中心煎熟，反轉另一面煎至熟透當兩面煎至金黃色，上碟。 5. 放芫荽上蠔餅，預備魚露，即成。 Oyster omelette: Ingredients: Oyster 1/2 catty Flour appropriate amount Potato appropriate flour amount Green 1 pc onion Seasoning: Fish sauce Steps: 1. Use tapioca starch washing the oyster gently, rinse thoroughly, hang dry. 2. Wash the coriander and green onion. The toppest is to be put on the oyster omelette. Dice the coriander and the green onion well. 3. Put the diced coriander and green onion in a big bowl, add potato flour and rice flour. Use the proportion of 1:1 if you want the omelette to be more crispy, 1 tbsp of potato flour and 1 tbsp of rice flour otherwise use the proportion of 2:1 if you want the omelette to be more chewy. 4. Add 1/2 tsp sugar, 1/2 tsp fish sauce and 1/2 tsp abalone sauce, and a little cold boiling up water to get a thick mixture. 5. Put the oyster into the mixture, add a little pepper, mix well. Steps: 1. Heat up 3 tbsp of oil in the wok. 2. Pour the mixture into the wok. 3. Turn over the omelette when one side has been turned into the colour of gold. 4. To make sure the omelette has been totally cooked, turn to medium low flame to cook the centre of the omelette well. 5. Put the coriander on top of the omelette, fish sauce is to be put on side, serve. 特色小食(系列)播放清單 th-cam.com/play/PLkU_SdeTtB_QwF1EvEaAVt1-OoBT36D1v.html 大家入呢個網址 😁我幾佰多條片🎬全部可以睇曬🙏goo.gl/cuyAZa
This is my childhood food can u make shrimp ball chiuchow style pls pls pls my dad used make them dad pass away all those good old memories is fade away.til I see your site.wonderful.
I love this fry Oyster very good healthy fresh foods spices and not spicy. I can eat them all the time love it a lots thank you for sharing your beautiful healthy foods spices and not spicy not nice thank you for sharing
When I was a kid, I watch the 潮州人用猪油和鸭蛋 frying a big one on the street. It looked so delicious but I had no money so could only salivate. Now I am in the US and miss all these wonderful food in China and Hong Kong. Fortunately I am a very good home cook. Funny that Cantonese believe in 熱氣 and I don't. All it is is you are eating too much fried food and they are oily. Also when you wash the oysters, you are washing away the delicious juice. Cantonese are so obsessed with washing the raw ingredients including fish and meat. All you are doing is washing away the nutrients and umami. Don't even get me started about 啤水, which all Cantonese restaurants chefs are taught to do and has no scientific justifications.
一路睇已流口水😊😊😊❤
早晨wing🙋🏻♂️試吓自己整🤝您一樣可以整得咁好食架🤤👍😋❤️🙏🏻
好懷念細個生活，因為媽咪係潮洲人同你整法有些少不同，加鴨蛋增香同營養畀小孩食的。你做法就正正係街邊檔個做法，我細個放學常幫襯。半夜三更一邊睇波一邊飲啤酒，平靚正!我就用韭菜或者就咁只煮蠔仔，要细火，畀耐性，就會脆皮好食。🍺⚽️
煎蠔餅：
材料：
蠔仔半斤
麪粉適量
薯粉適量
蔥一條
調味料：
魚露
處理：
1. 蠔仔用2湯匙生粉輕手攪勻，沖洗乾淨，擎乾水。
2. 洗淨芫荽，莖部切粒，花部分放在蠔位餅上面。蔥洗淨，切粒。
3. 芫荽粒放碗中，加入薯粉及麪粉。想吃脆一點，用1比1的比例，即1湯匙薯粉，加1湯匙麪粉；想吃韌一點，用2比1的比例，即2湯匙薯粉，加1湯匙麪粉。
4. 加入1/2茶匙糖，1/2茶匙魚露，1/2茶匙鮑魚汁，加入少量凍開水，攪勻漿粉至糊狀。
5. 蠔仔放落漿粉，加入少量胡椒粉，攪勻。
烹調：
1. 放3湯匙油在鑊中燒熱。
2. 將漿粉及蠔仔倒入鑊中。
3. 中火將蠔餅一邊煎至金黃色，反轉另一邊。
4. 火收細一點，將蠔餅中心煎熟，反轉另一面煎至熟透當兩面煎至金黃色，上碟。
5. 放芫荽上蠔餅，預備魚露，即成。
Oyster omelette:
Ingredients:
Oyster 1/2 catty
Flour appropriate
amount
Potato appropriate
flour amount
Green 1 pc
onion
Seasoning:
Fish sauce
Steps:
1. Use tapioca starch washing the oyster gently, rinse thoroughly, hang dry.
2. Wash the coriander and green onion. The toppest is to be put on the oyster omelette. Dice the coriander and the green onion well.
3. Put the diced coriander and green onion in a big bowl, add potato flour and rice flour. Use the proportion of 1:1 if you want the omelette to be more crispy, 1 tbsp of potato flour and 1 tbsp of rice flour otherwise use the proportion of 2:1 if you want the omelette to be more chewy.
4. Add 1/2 tsp sugar, 1/2 tsp fish sauce and 1/2 tsp abalone sauce, and a little cold boiling up water to get a thick mixture.
5. Put the oyster into the mixture, add a little pepper, mix well.
Steps:
1. Heat up 3 tbsp of oil in the wok.
2. Pour the mixture into the wok.
3. Turn over the omelette when one side has been turned into the colour of gold.
4. To make sure the omelette has been totally cooked, turn to medium low flame to cook the centre of the omelette well.
5. Put the coriander on top of the omelette, fish sauce is to be put on side, serve.
特色小食(系列)播放清單
th-cam.com/play/PLkU_SdeTtB_QwF1EvEaAVt1-OoBT36D1v.html
大家入呢個網址 😁我幾佰多條片🎬全部可以睇曬🙏goo.gl/cuyAZa
{{越煮越好
}}
{{越煮越好}} 台湾人根本唔知广东人呢味同距地果味蚵仔煎既区别 我好想食初恋男朋友带我去北角食既酥炸大大只生蚝 口感正满足 肥美 一生一世无论走去边度至爱粤菜
{{越煮越好}} 靓仔知唔知点解耐心煎甘耐又惊唔熟 ？因为第一你个锅深要用平底锅摊开薄薄地 ？甘就正了 全部都快又脆 最后调味用返D台湾既咸酥鸡用既果只胡椒粉搭配或者用返泰国既甜辣酱都好味十足 因为台湾果只炸鸡用既胡椒粉入面加入左好多香料比如桂皮八角一齐唔单独系胡椒 我系食货 如果讲到正都系大只酥炸生蚝正 因为皮薄脆蚝大只口感满足 彼此多学习一点
(
{{越煮越好}} 想問師傅個獲係乜嘢牌子嘅？邊度有得買？好似好好用咁
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏👏👏 我是馬來西亞的 潮州人 我很想看你的節目老師 你 煎的 蠔餅 很好吃 我很想吃謝謝你
😄👍☘🦪🍳煎蠔餅，好香又脆脆地真係好好食😋
簡簡單單好食㗎🙏😋
好仲意贊自已经常講好靚
梗係㗎啦🙏😁😁
我媽媽係潮洲人，做下乖兒女，今日學你做法，試煮孝敬下佢先😊
加油呀💪 呢個好脆㗎😋👍🙏😁
師傅，呢半個幾月home office, 我日日跟你video煮飯，我老公居然日日返黎食飯(之前只係好偶爾先食), 多謝你無私的傾囊相授!希望你channel愈來愈多人睇!
師傅:👍👍睇見都知道好香，因為自己以煎無落麵粉，現在知道又學識哪，多謝你的分享☺☺👍👍
Carol Cheukki 我見有些加生粉
多謝曬你呀 Carol Cheukki 🙏落麵粉脆好多㗎😋😁🥓🙏
{{越煮越好}} 落返香港沾师傅既酥炸粉煎出来更加正呢超脆
@@islovegod9508 ？/-、户.、1
今日跟好哥方法煎蠔餅，成功了，謝謝！
鴨蛋又唔識，先開粉後落蔥又唔識，甘都夠膽教人煮，真係服左你，勇氣可加
佢真係冇係街邊企定定睇吓
：多謝師傅教授,现在吃着, 好脆呀 好味 先生讚好！🍪🙆🙌💯👏👏
yuen hung Chan 你先生係咪大慈善家嚟㗎👈🤵 氹到我鬼死咁開心💟 多謝曬🙏😁
每次看到你煮嘢, 都令我流曬口水, 做著你的家人真的很有口福及幸福！！！
好靚的𧐢餅，流口水
This is my childhood food can u make shrimp ball chiuchow style pls pls pls my dad used make them dad pass away all those good old memories is fade away.til I see your site.wonderful.
師傅：上文網友说他老爸已過身,之前吃的潮州野都無得吃了,想你教多的例如炸蝦球🙏
他兒時的美麗回憶都随爸爸逝去🙏
煎饼之王,最美味蠔饼天下第一,调小火.耐心煎+香菜
Thank you 🙏😁
師傅言簡意賅，將繁化簡，平靚正，好野！！♡
2020 五月即做！ 好味道
明天晚餐試下做蠔餅😋😋,多謝分享！
偉強梁 係咪好成功呢🍳🙏😁😋
你好師傅
今日又睇你煎蠔餅
煎得好靚又吸引
今晚又學你整喇
👍👍👏✌😄
師傅早晨，見你每次介紹的食材都係平靚正，蠔餅我至愛，多謝分享😋😋😋
我多謝曬你呀 wai hong yan 😁🙏普通市民🏃我梗係揀啲 平靚正㗎喇😁🙏
@@VeryGood_VeryGood一 一一
好感谢师傅分享的配方！整起來非常易於翻面 最後成品美觀 味道亦好好
Beni Hess 你做咗啦👈🍳 好唔好食呀🙏😋😁
非常之啱广东人口味啊 比起臺式更鍾意呢種整法 其實我已經把video分享畀朋友啦 佢地都覺得好吸引啊hh
師傅，好勁! 我成日睇您嘅片，真獲益良多。
Wing HSE 真心多謝曬你😭😭🙏😘😘😘
多謝師傅嘅用心及窩心製作！永遠支持你！👍👍
Min Xu 😭😭 我隻眼真係有淚水㗎🙏😭😘😘
@kamchong suen 96
蠔餅，好味，好好味！我要食呀？吾該！😚😚
黎芷蕎 有得外賣🙏有得外賣😋😋😋🙏
正👍睇見都見都想食，師傅加油永遠支持你💗😀🐁🐰
我冇嘢同你講 😭😭Fanny Fanny 😘😘😘😘😘😘😘😘😘😘😘😘
上次煑用雞蛋，無用粉，似炒蛋，Thx 好哥
咁今次為吸收到好多經驗👈下次就一定成功啦🙏😁
我地伊度无蠔卖播，不过我霖煎鸡丝饼都应该系甘做挂。一于系甘啦。
用海產好啲🦑🦐因為雞肉我驚好鞋👈🙏😁
我住伊度好山伽，有次我买左20只法国生蚝（有壳），3闷鸡一只（约莫22港纸一只），番归打开黎梯，丢那妈，得层皮，不过多谢提醒。不过讲又讲了，香港系个好地方黎伽，好哥。
好師傅 ~【 煎蠔餅 】拋鑊技術一流 👍
個鑊咁多熱油咁拋會危險.
謝謝你学到了，今晚马上做。.
I will definitely try this recipe. It's my favorite. Tq
嗯!大哥教煮蠔餅很清楚易明,真係好似教小朋友一樣細心.感謝喔!^_^
兄弟 大冬瓜 * 👬🤝我有一對仔女 👫細個嘅時候👶 我哋就係😁 長氣加長氣😨 慢慢教出嚟㗎啦 👈係咪好煩呢😬😁🙏
good!^_^
蠔餅 正呀😋
stepstepngng 快啲試下啦👈🙏🍳 超脆好味😋😁🙏
8
非常喜歡您的煮法和指導，好味又簡單，感謝分享. 。👍👍👍
師傅早晨',蠔餅好正呀!🏻多謝分享
唔使客氣 Sy Fung 🙏有機會就試下啦 👈做過就有滿足感㗎喇🍳😁👍😋🙏
師傅， 蠔仔餅正！🙃🤤👍
yuen hung Chan 今次整得好好食😋又脆又香🙏😁🍳
煎才是正宗,打冷店用炸,是改良版。 個人喜歡煎,蠔味更佳。
hon cheng king 係呀係呀🍳🙏😁
又學到野，原來咁簡單，多謝師傅
Lam Maria 好簡單😁 要畀耐性煎🍳 就一定好㗎啦😋🙏😁
謝謝.你煮嘅野食真令人感動.
M 2 我好多時都喊㗎😭😭😭🙏😁😘
Hi Master Ho, is that the potato starch and multi purpose flour? Thank you :-)
I'm wondering the same thing. I think you're right.
It is.
掂! 但如果想加埋蛋, 應該幾時落同落幾多呢?
很好的示範，想學好久呀，以往只可以糸街至有得食，現在可'以自己整。
😁😁😁今天 學習 阿好 師傅, 跟住 教的 配方: 蠔仔 烏碎碎 黑黑為新鮮( 蠔味重 ) , 蕃薯粉 2:1 麵粉(淋身口感的 比例😋) , 魚露, 糖, 胡椒粉, ( 飽魚汁 忘記了落) , 蔥粒, 莞茜粒 ( 留些 葉子 再 備用). 水 的份量, 不知是否落 少了...... (🧐🧐🧐 水 : 份量 " 不明" ?????).....
最後 煮出 來的 電磁爐， 落油少了，輕 微 濃了 面少少， 控制 火力 是否 也 全程 《 中細 火 》 丫！！！ 水的 份量 懷疑 落少了， 薯粉 2湯匙 : 麵粉 1湯匙 比例 同時 ，或可能 也 落少了。😅😅😅
又學習煮到一味餸菜了 ( 愛嗜的款式之一 )潮州食品
多謝 阿好 師傅🙏🙏🙏 有您真好
Vincent Chan 好有學習態度👍👍👍
睇你煮餸好肚哦，又快手又經濟，好快又得食
多謝呀🙏😁好多細節我都唔識👋😭所以樣樣都要快快趣趣😁😋
看到流口水，很好吃，我吃过新加坡的有点湿湿的，也不错一下。中蚝好吃，大蚝吃到恶心。谢谢你分享。
早晨師傅，多謝你快速回覆，我會再嘗試做。😊
kwok Yvonne
師傅你好。蠔餠煎得好靚。睇見都好想食
多謝分享
Yee Fung 真係唔係好難 👋跟住我我嘅程序試下啦🍳👍🙏😁😋
亞好亞好 你係得嘅 原來要加啲麵粉先至脆口 學到嘢 讚呀！ 最鍾意你最尾嗰句:成家人開開心心最重要 支持你十卜你呀！！
多謝曬呀 Choy Kuen 🙏唔好講學嘢啦👋 同大家分享 🙏你哋睇到都知道有幾開心 㗎啦💟💖💞🙏😁
We've GB in u I'm my
Thanks chef very delicious dish Keep on cooking chinese food
Thank you so much🙏🤝😁🌻
試左啦！好好師傅，真係好好味呀！簡單易做。👍🏻👍🏻👍🏻
Cherry Chui 咁就要簽多啲嚟食啦🍳🙏😁
'
跟足你方法做，味道一流！ 謝謝你！
但唔脆。想問應該用大火、中火定細火？
每邊煎幾耐？ 煎幾耐先反第二面？
開頭用中火煎🔥最尾就用大火收乾🔥🔥🔥加左麵粉應該好脆😋👍🙏😁
好正的蠔饼，看到都想吃
蠔餅我女超鐘意，但每次都係出去d餐廳食，因為我唔識整，
睇咗今次教學，我一定要試，咁就唔洗出街先有得食啦！
太好啦！謝謝你。
靚靚媽咪 Agnes Tong💃 原來你仲有個女㗎🤰好🙏講過重點你知啦👈 就係要有耐性慢慢煎🍳 同教兒女一樣👫 要有愛心💟要有耐性🙏😁😁😁😘
{{ 越煮越好}} 係呀！😄
我仔女都讃你教我煲嘅湯同山渣蘋果水。👍👍
佢哋好鍾意飲😋😋
Agnes Tong 呢兩個金牌 🥇🥇係送畀你兩個仔女嘅👫祝佢哋健康💪聰明👍 事事順利🙏😁
{{ 越煮越好}} 好多謝你呀！😘😘
I love this fry Oyster very good healthy fresh foods spices and not spicy. I can eat them all the time love it a lots thank you for sharing your beautiful healthy foods spices and not spicy not nice thank you for sharing
🙏🙏🙏好多謝你呀師父，我好鍾意食呀⋯⋯😍😍😍好好味又教我地點買，點分食材，感謝啊⋯⋯👍👍👍
千祈唔好客氣呀 Ice Tse👋 我細個嘅時候 都係啲長輩較我㗎 👵👴將來你咪可以同人分享囉🙏😋😁
好多謝，老手師傅！
流口水🤤🤤🤤🤤，一看就會，一做就廢。
冇蛋嘅？
師傅，你用的配料我都是用緊。
請問師父 點解你煎蠔餅唔使 鴨蛋 又唔洗雞蛋
煮意好呀我想問下呢你個頭個花灑頭喺邊度買㗎唔該
Thanks,
唔好客氣啦🖐️🙏😁
師傅，唔喺落雞蛋？
我梗係知道啦😁冇鴨蛋🦆咪落雞蛋囉🐔😁😁🤭
同埋呢我覺得你煮嘢真係好叻呀
做的好叻！
今日學你用薯粉+麵粉每樣一份，終於唔會煎到水汪汪！🈶️你教份量，才成功！謝謝你！
師父絲瓜煎蠔餅要怎樣煎呀多謝師父
hello i always watch your video its nice but i dont understand can you plsease write the subtitles for English thank you
😂😂😂原來成日冇加麵粉所以散，👍👍👍一陣立即去買😋😋😋
Ice Tse 話言起行即刻做 🙏成功人士💪👍🙏😁😘
我好欣賞閣下煎𧐢餅之餘，更欣賞㕑房水喉個花灑龍頭請問那裏可買到。🙏
點解冇加雞蛋及鴨蛋？
請問蠔仔是否急凍蠔好難買到新鮮蠔仔,魚檔通常賣的台山大蠔? 無薯粉可否用粘米粉/天婦羅粉取替?散裝粉那間雜貨店有售? 此外,生粉配料有木薯澱粉(含二氧化硫)是否即是薯粉?
好多街市都有細隻蠔仔👈賣你睇清楚👀如果淨係用沾米粉天婦羅粉完全唔係片中效果👋其實生粉加麵粉就最好啦👈👍👍😋
妳嗰花洒籠頭似幾正，好好用咁喎。
OK 㗎好耐之前喺淘寶買 😁不過而家冇用囉😄🙏🏻
@@VeryGood_VeryGood 哦，咁 ~
多謝，細心教導
Chan Sandy 多謝你支持💕😋🤝🙏🏻
感謝🙏分享得閒一定跟足你的煮食方法，感謝分享。
正😋自己買料整黎食抵食好多👍🏻多謝分享☺️
好朋友 Fanny👫🤝 呢個蠔餅🍪 重點係 👉煎嘅時候🍳 要有耐性 🙏咁就包你好食啦😋🙏😁😁
好睇又好味
多謝🙏Annie🧒😁咁樣煎蠔餅好好食㗎👈👍👍😋
Excellent demonstration 優秀的示範
師父真係好有魅力 支持你
陳家銘 🙏唔怪得成街女仔 👸👧👩💇👰👯💆都問我👈 你邊位呀😖🙏😁
师傅催秘诀话你知你可以试试，猪肉煎香脆 同可以加D米粉 煮饭米磨出来既粉
點解冇落旦？
想到都好好吃啊!
嘩.......正正正🤤🤤🤤🤤
Xiao Jenny 快啲食啦 🍪你一塊係你㗎👈😋🙏
美味
師傅，又學到野，支持你丫，謝謝
😭 唔使咁客氣 Fung Tang 🙏你哋個個都咁好嘅😭😭🙏😘
昨晚試過，好得！謝謝你！
是否有尿酸，不啱食？
我唔識呀😷食少少應該冇問題啩🙏😁
琴晚照跟你試整個蠔餅，整出哩似模似樣，家人唔信係自己整，以為買。師傅好野！👍
我發覺一定要多油半煎炸先會整得似出面果D咁脆邊。😋
之前第一次整落少油就好似煎蛋角咁。唔合格。😭
多謝你呀 🙏😊好開心啦💖 你呢啲留言😭真係畀到無限嘅鼓勵我💪🙏🤝🤝🤝😊
老師你好，請問是否木暮粉？多謝你。
煎蠔餅我至愛呀！
其實你塊蠔餅係煎畀你食㗎👈😋 唔好話畀我太太聽呀👋🙏😭💃 唔 準再孤单啦👫😁😁😁😁🙏
Thanks mr good chef 👍👍👍
跟你學野真係開心-隔住mon都聞到香😀想請教你 我可否做一天買左 蠔仔先 洗淨可否明天先整
kk921219 早一天買😵 好危險😬 好容易變壞👋👋👋
{{越煮越好}} 謝謝你先
廚藝驚人
师傅，我屋企煎一块不够的，小朋友喜欢加多多蛋，蚝饼是我的至爱，很有幸福感，香港人民讲的，不管了马照跑，舞照跳 哈哈哈哈谢谢！🙏☕🍴
Cindy Sim 煎多一塊好啦👈 回味鮮係最好感覺😋🙄 過幾日再煎🍳過
非常好！
我好開心呀😭多謝曬🙏💗😁🤝
師傅，多謝你快速回應，我尋晚都係用低筋麪粉，但係冇你煎出嚟脆卜卜嘅效果，睇嚟我真係要再努力啲。但做出嘅效果唔理想，係咪關隻鑊事呢？應該用乜嘢鑊做最好？😊
kwok Yvonne 應該唔關隻鑊事 🍳如果你要薯粉加麵粉 比例啱嘅話🙏 又慢慢煎 慢慢烘 🙏照理論 一定脆卜卜 🥓你係咪落得好少油呀😵👈😁
When I was a kid, I watch the 潮州人用猪油和鸭蛋 frying a big one on the street. It looked so delicious but I had no money so could only salivate. Now I am in the US and miss all these wonderful food in China and Hong Kong. Fortunately I am a very good home cook. Funny that Cantonese believe in 熱氣 and I don't. All it is is you are eating too much fried food and they are oily. Also when you wash the oysters, you are washing away the delicious juice. Cantonese are so obsessed with washing the raw ingredients including fish and meat. All you are doing is washing away the nutrients and umami. Don't even get me started about 啤水, which all Cantonese restaurants chefs are taught to do and has no scientific justifications.
多謝你呀{{好}}老友🙇,我又學到嘢喇,作為“小食”都唔錯吖。thx.
一個字~掂！👍
好耐冇食過啦！師傅真係好似炸咁，好多油，其實真係好好食又脆，工展會幾年前睇過人煎，佢地成日加油細細餅豉油碟大啲加泰式辣醬就賣好貴，自己煎平好多……不過阿媽話要煲定涼茶先喎🤣🤣🤣多謝師傅介紹😄👍
SH J 伯母👩同我都係一樣😁煮食嘅過程之中🙄🍳已經諗定最錫嘅人食完之後會唔會 熱氣 🙄嘅呢🔥如果會的話😁就已經煲咗涼茶啦🥛嗰日我就煲咗蘋果水囉🍎🥛😁🙏
6⁶1
买卖
師傅煎得好呀！。。。“燒鵝味道。。蔗渣價錢”
你好犀利呀 keepsmiling 👈👍形容得咁好👏 真係多謝曬你呀👈🙏😘😘😘