20210102 Live Recipes 中英對照 特別鳴謝EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️ 重温影片： th-cam.com/video/ib0I-ik0G9Y/w-d-xo.html 奧利奧朱古力球 材料 : 📌 奧利奧餅 25塊 📌 忌廉芝士 4oz 📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化) 📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化) 餡料：(隨意放或不放） 📌 榛子醬 (隨意加入與否) 做法: 1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻 2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否 3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles) 4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用 Oreo Truffles (TH-cam video starts at 45:30.) Ingredients: Oreo cookies - 25 cookies Cream cheese - 4 oz Filling ingredient: Hazelnut spread Dipping chocolate ingredients: Milk chocolate blocks - melt over double boiler White chocolate blocks - melt over double boiler Toppings ingredient: Rainbow sprinkles Methods: 1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency. 2. Transfer to a plate and roll into balls with or without hazelnut spread filling. 3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top. 4. Cool to set for 15 minutes in the refrigerator. Serve. ✨✨✨✨✨✨✨✨✨✨✨✨✨✨ 薑蔥蠔油炒牛柳 配料： 牛柳 大約一磅，切片 生薑 一大段，切絲 蔥 2棵（切段、分開白色及綠色2份） 醃料： 油 1湯匙 糖 2茶匙 生抽 少許（因為稍後會加入蠔油） 粟粉 2湯匙 調味料： 蠔油 1湯匙（用少許紹興酒拌勻) 紹興酒 1湯匙 做法： 1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。 2. 加入糖，生抽， 粟粉，攪拌均勻。 3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。 4. 加入白色部分蔥段，爆香。 5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。 6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。 7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。 Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce (TH-cam video starts at 25:00.) Ingredients: Beef tenderloin - sliced Ginger - shredded very thin Green onion - a bunch (green parts only) Marinade ingredients: Oil Sugar - to taste Light soya sauce - to taste but not too much because oyster sauce will be added later Corn starch Seasoning ingredient: Oyster sauce - 1 tbsp Shaoxing wine - 1 tbsp Garnish Green onion - (green parts only) Methods: 1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after. 2. Add in sugar, light soya sauce, corn starch, and mix well. 3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant. 4. Add in green onion (green parts only). 5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet. 6. Drizzle in Shaoxing wine around the edge of the wok. 7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate. 8. Transfer to serving plate and garnish with green onion. Serve. ✨✨✨✨✨✨✨✨✨✨ 有味飯 材料 📌 栗子適量 📌 紅蘿蔔適量 📌 椰菜適量 📌 薑一片 📌 豉油3湯匙 （每一杯米一湯匙） 📌 麻油1湯匙 做法 1. 洗米，米放入電飯煲內膽。 2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。 3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。 4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。 5. 飯熟後取出，用筷子撈勻，即成。 Flavored Rice with Chestnut, Carrot and Cabbage (TH-cam video starts at 2:28.) Ingredients: Rice - 3 rice cups (wash and rinse well) Water - enough to cook the rice Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.) Carrot - (cut into cubes) Cabbage - (cut into pieces) Ginger - (cut into small pieces) Seasoning ingredients: Light soya sauce - 3 tbsp Sesame oil - 1 tbsp Brown sugar - optional to stir in before serving to sweeten the rice Methods: 1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well. 2. Put the rice inner pot in the rice cooker and set to rice cook mode. 3. Mix well before serving.
羊腩煲 材料 📌 黑草羊羊腩連骨2磅 📌 酒少許 📌 油少許 📌 蔥頭適量 📌 蒜頭適量 📌 香葉2塊 📌 蔥白適量 📌 薑8 - 10片 📌 冰糖1粒 📌 竹筍適量 📌 冬菇適量 📌 馬蹄適量 📌 竹蔗適量 📌 枝竹適量 📌 蠔油1湯匙 📌 芹菜適量 📌 大蔥適量 📌 中國蒜適量 醬汁材料 📌 南乳大半磚 📌 南乳汁1湯匙 📌 柱侯醬1湯匙 📌 紹興酒2湯匙 📌腐乳3磚 腐乳汁材料 📌 腐乳3磚 📌 白砂糖1湯匙 📌 熱水少許 📌 檸檬葉絲 做法 1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。 2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。 3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。 4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。 5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。 6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。 7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。 備註： 1. 食用時可加入步驟6的腐乳汁。 2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 - 30分鐘。再繼續餘下步驟。 Lamb Brisket Stew (TH-cam video starts at 4:30. Skip to 1:11:05 for final preparation.) Ingredients: Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.) Ginger - about 12 slices (use more ginger when cooking lamb) Garlic - about 2 bulbs or more Shallot - about 2 bulbs or more Bay leaf - 2 pieces Bamboo shoots Shiitake mushrooms - rehydrated Water chestnuts Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness) Clay pot Seasoning ingredients: Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp White Fermented bean curd (“Fu Yu”) - 3 cubes Chu Hou paste - 1 tbsp Shaoxing wine - 2 tbsp Green onion - a bunch (white parts only) Oil Water - enough to cover all ingredients Rock sugar - 2 large pieces (to tenderize meat) Vegetables to be added before serving: Celery - shredded Dried bean curd - rehydrated Leek - shredded Spring onion - shredded Chinese lettuce - optional Seasoning to be added before serving: Oyster sauce Dipping sauce ingredients: White fermented bean curd (“Fu Yu”) - 2 - 3 cubes Sugar - to taste Hot water - enough to make a sauce Lemon leaf - shredded Methods: 1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell. 2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities. 3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside. 4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside. 5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat. 6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry. 7. Add more oil and stir fry until fragrant. 8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker. 9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour. 10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes. 11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes. 12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing. 13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew. 14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot. 15. Turn on HIGH heat. 16. Remove the sugar canes from the clay pot. 17. Add in rehydrated dried bean curd, oyster sauce, and mix well. 18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
You are the Chinese Gordon Remsy to me. You have lots of innovative idea about your cooking ideas. They are great. Thank you for your shows. I really enjoy them.
幾喜歡睇肥媽同6號煑餸，好好笑。😄😃☺6仔成曰雞手鴨腳。🐤👋
昨晚好開心睇肥媽和6号直播，多謝你地帶比我哋歡樂和正能量，又見到肥媽孫仔孫女出鏡整甜品，好溫馨呀。
20210102 Live Recipes 中英對照
特別鳴謝EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片：
th-cam.com/video/ib0I-ik0G9Y/w-d-xo.html
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(TH-cam video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
薑蔥蠔油炒牛柳
配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）
醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙
調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙
做法：
1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。
2. 加入糖，生抽， 粟粉，攪拌均勻。
3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。
4. 加入白色部分蔥段，爆香。
5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。
6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。
7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(TH-cam video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
✨✨✨✨✨✨✨✨✨✨
有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙
做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(TH-cam video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
📌腐乳3磚
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。
備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 - 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(TH-cam video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
..
肥媽媽我愛你
肥媽，你話你從來未試過新年聖誕冇job, 知你今年照顧先生很辛苦，但你多左時間同佢一齊，也是他(和你) 的福氣了! 祝肥媽和家人牛年平安，健康，齊整!🥰
肥妈：你两个孙超乖呀有礼貌靓女、靓仔❤️❤️❤️❤️❤️气氛爆棚👍👍👍👍👍
㊗️肥媽2021年，身體健康萬事如意～～TH-cam channel 收視節節攀升 👉🥰🥰🌹🌹🌹💪🙏
陸仔做嘉賓真係好正，還有孫仔孫女，今集好精彩呀！
钟意睇肥妈，陆浩！新年快乐！
見到肥媽開心，我都好開心！新年快樂肥媽！
祝肥媽新年快樂，身體健康，萬事勝意🥳🍻🎊，祝大家安康平安🎉🥂🎇💖🌹亞陸工作順利，肥媽訂閱再上另一個20萬😀😃😄💯✌️👍👍👍
TVB咁多教煮節目入面 我最鍾意睇肥媽同6號❤好正
🇨🇦加拿大網友，向肥媽祝福，2021 年，新年快樂，身體健康，平安順利開開心心，加油~~~😀😀😀❤❤❤❤
肥媽新年快樂，六號新年快樂🎉🍾️
😊💬最鍾意睇到你兩個合作！
Hi 肥媽媽/6 號，開心見到你們又在一起、又擦出火花了。祝福全世界人新年快樂🎉🎉身體健康、心想事成！From SF USA
今集有六号和两个靓靓孙子孙女，好温馨！可以叫他们都点参与,好看！阿妈😍😍😘😘
6號好乖，陪肥媽煮飯，比個like你😁
真係好開心，今日直播有6號呢個肥媽契仔幫手拍擋，又有肥媽兩個可愛又美麗嘅孫參與👍🏼
2020這個不幸之年已經過去，踏入 2021年，祝福肥媽一家【 包括狗狗 】6號、小編新年快樂、身體健康、百毒不侵 👏🏼👏🏼👏🏼🎉🎊
肥妈新年快乐🎉🎊🎈新的一年，祝愿肥妈身体健康、事事顺心！
各位祝身体健康，一切順利，我至愛肥媽加靚仔6号👍👍👍👍👍👍
肥媽，妳好早晨，新年快樂，身體健康，永遠快樂，LA
肥妈:新年快乐!很佩服你这快就走出悲痛的情绪.
你比年青时好看，归功你有大慈悲的心腸这是有因果的，所謂相由心生.
好喜欢你的丈夫為你設計的厨房，市面上没有設計師会為女主人的体型和年纪而設計出这貼心的厨房.给在天上的他一百个讚!
听到肥妈
回复爽朗的笑声就开心了🥳新年快乐🎉
呀六同肥媽好攪笑😂😂😂肥媽叫呀六上黎你節目多些😃一定好開心
肥媽:妳好。好高興見妳開心。祝妳新年快樂，身體健康。
祝肥妈，新年快乐！身体健康！肥妈、6号明係最好嘅拍挡👍🏻👍🏻👍🏻👍🏻👏🏻
👩🍳👨🍳肥媽和陸好似兩母子好溫興想問陸親媽媽會唔會呷醋架😘 陸有2位媽媽好幸福💖祝你兩位媽媽新年快樂身體健康💪👩🍳肥媽越煮越幸福👍🏻😋吃的是福💖😋👍🏻👍🏻👍🏻💪💪💪🥂🎉🎉🎉👩🍳
I'm from Malaysia love ur cooking, very enjoy watching ur grand daughter n grandson
溫哥華時間半夜12點20分，我好鐘意看你的拍當的飲食節目，亞陸型仔，肥媽慈祥的好媽媽
It is very good for the guest young No 6 to visit you!
新年快樂、身體健康、萬事如意、心想事成！
肥媽, 陸，大家好，
早點休息
好䦕心2021年第一個show，見到六仔也參加，👍👏👏
見到肥媽笑得開懷 我哋都放心了。
大家新年快樂 ❤️🌻
希望個個人都身體健康， 平平安安💪🏻
肥媽，您個廚房好整齊好靚呀🥰 好羡慕！我個廚房豆腐潤咁細！又多小電器好messy
亞媽:亞六做妳契仔真幸福。🥰🥰
肥媽：新年快楽！身体健康！新的一年祝你节目收视率步步高升，好多谢你每次带比我们欢乐。谢谢你！🌹🌹🌹
肥媽阿陆: 牛年大吉! 幸福安康! 萬事胜意! *好中意學你煮嘢食啊!💐🥂🍾🍻🎉🎊❤️❤️❤️😘💕
You are the Chinese Gordon Remsy to me. You have lots of innovative idea about your cooking ideas. They are great. Thank you for your shows. I really enjoy them.
肥媽新年好🎉🎉啱啱同啲仔仔講 想煮羊肉煲比大家食，就見到亞媽出節目⋯⋯馬上收睇學嘢。多謝曬分享👍👍
肥媽阿6祝你身體健康新年快樂
原來有亞6出現，一定要睇啦！大家新年快樂🎊🍾️🎉🎈🎆
肥媽要多D同六號一起煮飯仔。氣氛好和諧溫馨，就如兩母子一起入厨，家人的味道。肥媽加油。
六号多些同肥媽一起，我们喜欢看👍👏👏
肥媽，新年快樂，身體健康。最鐘意您d笑聲。聽到自己都會更加開心，舒暢哂。💖🥰💝
鍾意睇6號+肥媽組合，支持6號
6號疫境廚神冇失禮阿媽，good job
肥媽.
新年快樂!萬事如意!心想事成!身體安康!
鐘意6號同肥媽，勁好笑
肥媽6號新年快樂'身體健康
肥媽，keep住煮啊！你又開心，我地又學到嘢！加油💪
肥媽妳好呀'想請問吓可否用真空煲煮呀
肥媽 陸號
祝你(妳)們新年快樂， 鍾意睇你兩拍檔擦出火花，
我未試過炆羊腩，
聽日會試下跟足肥媽咁做，多謝分享。👍🙏
我是真开心，希望大家开❤️！平安！健康！肥妈我喜欢你！！
肥妈你好happy new year, 我来自马来西亚. 我和妈好喜爱看你做节目。。。
肥媽您好 多謝您分享给我們 ㊗️新年快樂🎉🎊 身體健康。 我住加拿大🇨🇦
肥妈，Have a blessed 2021.
Greetings from Singapore 😍
Happy New Year and wish you forever happy, lucky and beautiful! Thank you fir for your excellent cooking. It is very good
新年快樂！我也很喜歡看肥媽同陸仔！
又識做甜點🍮！媽媽👩教得很好👍👍呀！
Uncle6 好攪笑，同肥媽好有化學作用。多啲邀請uncle6。
😜😜
肥妈拍当阿六最好看
肥媽新年快樂同身體健康，开开心心過每一天，加油肥媽。
肥媽新年快樂！ 希望個個人都身體健康， 平平安安 🎊
肥媽個廚房好正，見到都心心眼，澳門人上🥰
肥媽！你的孫子、孫女很好👍👍看！他們很棒啊！
肥媽新的一年行好運，好的盡來壞的快快走，也祝全世界疫情早日消失👍💪🏻😁
肥媽，新年快樂，身體健康🎉🎉🎉🥰🥰
芝加哥Happy New Year 肥媽.身休健康!
6號同肥媽最佳拍檔， 有開心又好笑! 好正呀！肥媽孫仔孫女好乖呀！真抵錫。😍😍👏👏🙏
肥媽新年快樂見倒阿六同肥媽又拍擋
肥妈：多D邀请陆号一起来做节目，够活力，够搞笑，同肥妈一起是绝配👍👍👍
肥媽：多D同陸号一起做節目，真有趣，精彩好多、他講吓唔使悶啊！👏👏👍👍😘😘
六號件衫好靚仔
今日太好睇，聽日要由頭睇多次🤣
7
HAPPY NEW YEAR TO YOU ALL!!! 💖🎉🎊🍾🥂🎊🎉💖
肥妈新年快乐！新的一年，新的希望，祝肥妈同家人都健康！快乐！幸福！平安！🎉🍾🥂🎇 UK 🇬🇧
🎉Happy New Year🎉😚😚😚 肥媽身體健康❣️
肥媽，新年快樂🎆🍾️🎈🎊，身體健康，事事順心！
Thank you for this great cooking video..helps a lot during stay at home pandemic in Canada 🇨🇦...always love your cooking show ..Thanks 🤗🤗🤗🤗👍
Wow your grandchildren look like you! Just as beautiful!
HAPPY NEW YEAR 202WON🥳
肥媽 & Crew as well as 阿六
肥媽 新年快樂🍾️身體健康！事事順利啊！
肥媽新年快樂！身體健康！心想事成🙏🙏🙏加油💪加油💪💪💪
肥媽冇6號 真的很正兩人站在一起 總是可以擦出火花😍😍😍
龍蝦尾牛柳凍肉資料
@@黃嘉怡-s2y ？？？
@@aprillee6787 新年快樂我好好想食肥媽點煮盆菜
@@aprillee6787 新年快樂我好好想食肥媽點煮盆菜
@@黃嘉怡-s2y as@as@qaaa@@@aaaaaaa@a@aaaax Kaa fax x AAs@aååå Aase ry
肥媽笑得好開心，肥媽煮送最開心，我們又看得開心😀😀😀😀😀😀
祝肥妈一家同六号2021年身体健康，新年快乐，TH-cam收视率一直升爆。😊
多謝肥媽教我們煮咁多好餸🥰😘祝肥媽同六號新年快樂，身體健康🎉🎉🥳🥳😍😍荷蘭妹😘
肥媽，阿6 真係好錫您啊
肥妈very good cooking😘🤤
睇見你哋真係好似一家人咁開心，好溫馨，睇見肥媽開心返咁多我真係好開心。肥媽， I love you。祝身體健康，心情日日都咁開心。
麻煩可以傳送今日嘅食譜俾我嗎？同埋想要返蘿蔔糕中文及英文食譜。唔該晒。你整啲餸菜及甜品Yummy😋😋😋
肥媽新年快樂 睇唔到直播 睇重播都好正 羊腩真係又正又暖 六號上多啲黎啦 好開心呀
Hi! 6號！肥媽！happy new year!
见到肥妈笑😊都会觉得好开心
很高興再度見到最佳拍擋😘😘
阿媽個羊腩煲真係好掂咁！真係睇到流口水！我想要三碗白飯，撈羊腩煲D汁！😳
🤣🤣🤣
肥媽 新年要快樂 ♥️♥️♥️
肥媽，新绎快樂，身體健康，今晚肥媽你好似帶住3姊弟做親子活動咁!
肥媽阿陸新年快樂🎉
肥媽、啊六新年快樂🎆🍾️🎉🎊🎈！身體健康！工作順利！
🤩best 2021 to everyone 👍💪❤️
一如既往的喜歡肥媽😘
肥妈六号最佳拍档，祝福你们新年快乐身体健康
2021 Happy New Year and good health to all 👏🏻👏🏻👏🏻
祝福肥媽身體健康永遠快樂!!
Dear Maria, thumbs up for your grandchildren. You are so blessed and they are also so blessed to have you as their grandmother. 👏👏👏❤️