Wonderful, exquisite… perfect. You have performed & posted the ultimate rendition, of Har Gow Dim Sum dumplings. I still own my book from 1983, written by Eileen Yin-Fe Lo who grew up in Guangdong & later moved to the US. I remain a fan of dim sum since those early days. I’ve been watching your video posts here, in the Los Angeles area & I have been captivated by your highest level of detailed instruction &, procedural hand skill. You, are the best Dum Sum Artist, in TH-cam.
Hi ! The BiC Kitchen, Celine here, nice to know you.May I ask you a few questions before going ahead to steam the Shrimp Dumpling ? 1) If I am using 1 kg of prawn meat, how much of sugar and potato starch do I need to use to soak the prawn with enough water ? 2) If I am not using the bamboo shoot, what should I use to substitute it ?
![[English Sub] Chinese Sweet Pancake](http://i.ytimg.com/vi/SciOtGlaThk/mqdefault.jpg)
![[English Sub] Chinese Sweet Pancake](/img/tr.png)
![[English Sub] Steamed Shrimp and Watercress Dumpling | Dim Sum 101](http://i.ytimg.com/vi/Bk0dqSe92j4/mqdefault.jpg)
![【粵菜】前白天鵝賓館點心師教你做蝦餃 🦐 [DimSum & Chill] Former 5-Star Luxury Hotel Chef Teaches You to Make Har Gow](/img/n.gif)
大C 太,蝦要啤水十五分鐘？太花費水源吧！泡冰水也可以嗎？。
I’m too late to know your channel
You are great 家中大師傅
大C, 你好，整虾餃不是即日食，放入雪櫃第二朝先蒸，但个皮有裂開，請問有無方法防止虾餃皮碎裂
你的虾馅教的很好，也试过了，很地道，也推荐了其他美食博主来学习！
Thank u for all your delicious recipes😋😋😍.. Is it possible that you teach us how to make Hakka Cha Guo (綠豆餡茶粿)?😊
大C😊我今日做你教嘅蝦餃，超正
個蝦餃皮超正超好味，味道同酒樓一樣
謝謝大C你分享片段同食譜
Thank you for your beautiful presentation. Could I use corn starch instead of potato flour? How long should I knead the dough.? Thank you
大c，紫米糕要加多幾多水才適合，加奶可以嗎？
192ml牛奶＋600ml椰漿。
另108ml水（還原魚膠粉用）或可飲用冰水（浸軟魚膠片用），浸完嘅水不要。
你教學經驗很好，但原來蝦餃那麼多豬油的，
想請問一下 用來吸乾魚呀雞呀蝦呀嘅白毛巾點清潔架 好聲 仲一撻撻漬 但又唔夠膽用漂白水漂 不竟要直接接觸食物😢
餡蝦肉和浸蝦裏面的馬鈴薯淀粉可否用cornstarch 代替？用糖和馬鈴薯淀粉浸蝦的作用是什麼？用過其他食譜，蝦餃皮都做不到。今次試用下你的食譜。多謝你的食譜和教導
非常详细 好有帮助 谢谢❤
Teacher this method of making dumplings wrappers is different from your other one. How is each method used???
好用心，包得好靚👍👍🎉
多謝示範。
咁都够胆死话酒楼原味？落猪油唔落肥肉已经差一大段距离！单纯味精唔落鸡粉，味道又差一大段！
Wonderful, exquisite… perfect.
You have performed & posted the ultimate rendition, of Har Gow Dim Sum dumplings.
I still own my book from 1983, written by Eileen Yin-Fe Lo who grew up in Guangdong & later moved to the US. I remain a fan of dim sum since those early days.
I’ve been watching your video posts here, in the Los Angeles area & I have been captivated by your highest level of detailed instruction &, procedural hand skill.
You, are the best Dum Sum Artist, in TH-cam.
你这也就骗骗老外，酒楼要是像你这么做。那可麻烦死了。食客都饿死了
8964
Thank You In Advance !
Have A Good Day !
Hi ! The BiC Kitchen, Celine here, nice to know you.May I ask you a few questions before going ahead to steam the Shrimp Dumpling ?
1) If I am using 1 kg of prawn meat, how much of sugar and potato starch do I need to use to soak the prawn with enough water ?
2) If I am not using the bamboo shoot, what should I use to substitute it ?
1）60 g suger, 60 g starch. 2) you can skip it
Perfect!
我买不到土豆粉，可以用甜薯粉代替吗？
不可以
@@thebickitchen 谢谢🙏，我在Amazon上找到了
蕃薯粉等於木薯粉嗎？
老师澄麵粉是不是有很多种的为甚么我用刷)刀推皮的時候为甚么会破
澄麵即無筋麵粉，只有一種。刀要先輕輕抹油。
老師 請問馬鈴薯澱粉 香港又叫咩粉呀 等待回覆 謝謝老師
生粉 但有分木薯粉及馬鈴薯粉 兩者質感不同
老師，請問可以用 tapioca starch 代替 potato starch 嗎？
用木薯粉皮會韌d，但比例是多少我不太清楚。
請問如果蝦餃不當天食，可以怎樣保存？是生的還是熟的保存比較好？謝謝大C老師🙏
包好即刻食最好，要保存就包好之後不要蒸，放冰格冷凍。不過冰過嘅蝦餃，蒸完d皮口感會差d，同易爛。
@@thebickitchen 好的，謝謝老師回覆🙏❤️
👍🏻👍🏻👍🏻😋😋😋
😎😋👍
請問做咗嘅蝦餃可唔可以急凍呢？
口感不好
淨睇己經知好掂; 請問妳的㕑師機用什麼牌子和型號?
"BOSCH" MaxxiMUM 1600W
试了 用红薯粉 同样重量 水不够 还是会裂开 没韧性
整蝦餃皮一定要用大滾水（100度）撞入澄麵（無筋麵粉）和生粉（馬鈴薯澱粉）中。
@@thebickitchen 多谢多谢 空了再用马铃薯淀粉试试 ☺️
蝦仁在哪裏買？
一般超市或凍肉店
Thank you for the English subtitles! I understand a bit of Cantonese. Between your subtitles and my basic Cantonese, I can understand the recipe!
💪
👍👍
老師 請問 什麼地方 有得買 完成 鄧麵皮
應該沒有，因為澄麵皮要即整即用
@@thebickitchen , 謝謝老師回覆
請問可唔可以用菜油代替豬油？
唔可以。因為蝦餃d汁是溶了的豬油。
請教馬铃薯粉是否=生粉/鷹粟粉？
馬鈴薯澱粉又稱生粉，成份是馬鈴薯，它不是鷹粟粉，鷹粟粉成分是粟米，兩者用法同效果都不一樣。
馬鈴薯粉既英文名係咪叫potato starch?
大C，請問你教紫米糕可否用粟粉做嗎，咁份量應該比多少G，謝謝妳
包虾饺的手法😱😱😱😰