Sorry to be so off topic but does anyone know a tool to log back into an Instagram account? I was stupid forgot the password. I would appreciate any help you can offer me
@Jayce Reed I really appreciate your reply. I got to the site thru google and I'm trying it out atm. Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
Oh wow, I love this! can we use cornstarch instead of water chestnut flour? And thank you for taking time to share traditional good food. I tried your recipe on the soya sauce fried noodle and it was so good!
Corn starch is the more accepted form of flour to make the slurry to thicken the soup. Also, after thickening the soup with the starch solution, usually most chefs stir in one or two eggs over a slow fire to give it more taste and better aesthetics. Sesame, vinegar or white pepper can be added to individual bowls to fit each diner's palate.
This is awesome. Love that his explanation is clear and to the point. Thank you Chef Chu for sharing your delicious recipe. 🥰
碗仔翅 營養豐富 好味道!😋⭐⭐⭐⭐⭐
通常湯渣冇人食， 肉湯渣最好用來做碗仔翅，如薯仔湯渣，可用來做煎薯餅，免食物浪費。
曾用過這牌子的馬蹄粉，建議用前，需隔走其中的微小圾垃。
複雜的碗仔翅，用簡單的方法烹調，我住在澳洲那麼遠，花少少時間可以吃到香港街頭美食👍
好多謝你咁仔細咁詳盡嘅解釋。非常感謝您會解釋每一個步驟背後的原因。作為新手嘅我，這是非常有幫助的! 已訂閱!
雖然是第一次看你的視頻，但已經獲益不少，多謝指導!❤❤❤
隔住個mon聽埋阿sir嘅「雪雪」聲，流晒口水！😋
一道熟悉的兒時味道，多謝甜甜朱😋🤗😊
出面果D料無咁多 自己整又乾淨又足料 賣相好吸引!
Hi Jo
By yhi
從20 無限來的， 已訂閱，這麼好的視屏 應該有100 萬訂閱水準。
謝謝教學。
有水準的製作，多謝朱sir.
睇到流晒口水. Thank you, 朱sir!
今日跟你方法做碗仔翅，非常順利及好味，朋友讚賞，感謝您的貢獻😊朋友留言材料新鮮足料及非常回味。必定會再做多幾次，比其他朋友品嚐😊
Thank you for sharing this yummy and simple soup to us
Tq for sharing this delicious recipe. Always thought it was so complicating but you made it so easy. Will definitely attempt it 👍
I'm a former OFW in HK,i miss this shark fin soup...i can't wait to cook it,thanks for the recipe👌😍
Thank for sharing. Excellent video.
朱Sir多謝你! 我想學整好耐喇! Thank you Sir!
今日試煮碗仔翅做團年飯第一道菜， 十分成功。好好味，每人食咗两碗。Thank you 朱 Sir! 新春快樂！
一定要要試吓碗仔翅多謝你教學
多謝朱 Mir 好介紹🤗👍
原來唔難整，等我都買齊料整返㷛，多謝朱Sir😋
好正好味，thank you Chef Chu
可用其他代替馬碲粉水？
好詳細，多謝分享❤
請問馬蹄粉有乜作用？ 可唔可以用其他粉嚟取替或者唔落？Thanks
好想即刻整
加埋雲腿就一流！🤤🤤
Wow!!! 好幸福哦！！謝謝朱🐍！😍😍😍
好正啊，好中意。🤗
I like this recipe 😋. Definitely I will try this. Thanks
Soup colour looks nice.
thank you so much, easy cook. 😍😍😍
最鐘意聽你試食啲滋味聲！做自己💪💪💪
最中意聽佢咬落去，聽到好餓！
每次聽到試食嘅聲都好開心🤣🤣謝謝帶來歡樂🥳
看起來不錯
Looks good..................Best try it on the eve of this coming Chinese New Year of the Ox................Thank you !
Excellent! You make my day! Thanks for sharing!
今天我買了木耳,冬菇,昨天我又在佳寶買了素翅
Excellent Presentation ❗️👍👍👍👏👏👏
👍🏻😋大師傅
但唔要 background music 好似好 d 😂
朱sir新年快樂，我都有烹煮碗仔翅
隔住個mon都覺得好好味😋自己整唔使食街啲漿粉糊🤣
係吖漿粉糊十醬油😂
香港会做人不多，以前是好吃又平价！多谢先。
用外面直接卖的鸡汤，可以？有那种软包装的鸡汤哦
多謝.分享❤❤
this one is good
好想食😂
朱sir你唔係烘培師嗎,街頭小食和中西餐你都識整,你真係好叻叻！👍👍
咁我都做過廚房佬😂
Thank you sir , i try to make is delicious taste 👍👍👍😍😍
马蹄粉是不是内地说的淀粉或者马铃薯粉？
新年快樂。,🎉🎉
正呀 🤤 Thank you 朱Sir 😍
WOW! 太耐無食, 好想即8煮來食呀!
好味！😋😋😋
師父，新年快樂！我今晚煮碗仔翅
正呀喂😆👍🏻
師傅你好。请问伪翅要浸泡多久？谢谢
點解要用馬蹄粉? 用豆粉可以嗎？有什麼分別Thank you !
口感差別
請問用咩木耳？買唔到可以切絲既大木耳，你既木耳品種叫乜名？😂
用葛粉代替馬蹄粉得吾得？
My favourite thank you so much! Can’t wait to make it
Sorry to be so off topic but does anyone know a tool to log back into an Instagram account?
I was stupid forgot the password. I would appreciate any help you can offer me
@Raiden Patrick instablaster ;)
@Jayce Reed I really appreciate your reply. I got to the site thru google and I'm trying it out atm.
Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
@Jayce Reed it worked and I actually got access to my account again. I'm so happy:D
Thanks so much you saved my account!
@Raiden Patrick happy to help =)
想問吓食唔晒第二日食個湯底會唔會稀咗無咁杰？
我想比D意見， 其實你煮嘢食，視覺上己覺得好正，冇需要在試食時刻意製造咀嚼噪音😅
😂😂😂
佢想講嗰啲聲好核突，朱生唔好怪佢，細路仔唔識講大話😂
如果冇馬蹄粉可唔可以用生粉水代替
@@lindafung3033 可以，份量X1.6左右
我都係咁認為, 本來佢整啲嘢我都頗欣賞, 但每當這位哥哥一試食我就對佢扣哂分, 正係聴到佢啲食聲, 再想像佢的食相, OMG! 拜託食嘢斯文啲, 你就完美了
早晨啊🌞
碗仔翅真係由細食到大嘅街邊美食🥣👏
我覺得佢比真魚翅好食🤣💦
一直有Halloween嘅配樂🤣🤣
做咗。好好味。
你好·，请问·这是·几人份？How many person of servings?
聽到＂雪雪＂聲忍唔住吞口水
鸡丝会不会太干呢请问一下，多谢🙏
你好 請教一下。我到馬蹄粉這一步為什麼湯不濃稠，我看你用了一半就可以很濃稠，我全部用了水還是很清，是馬蹄粉牌子的問題嗎
有機會是牌子的問題
請問用白背木耳可以嗎？
可
好正！
朱sir 睇湯嘅份量係1900g 請問大概有幾多碗啊
你按Graham數睇好啲喎，咁樣會準確好多😊
朱老師，素翅如加熱長時間會唔會溶咗
會爛
師傅果然厲害，可唔可以教我地整港式炸大腸？
不是受歡迎的產品😟
看了流口水！！
想問點解d粉會凝固咗一嚿嚿？ 因為落太慢 定 火力太熱？
熱
啲人好煩，免費教你整嘢食，又嫌朱sir食嘢大聲，又唔要背景音樂，呢啲係人地頻道個人特色同喜愛，其實我想講，呢啲唔係意見，係要求人地點點點呀，毫無感恩心
M Tam 冇所謂啦，言論自由嗎，反正朱sir都照單全收😄
請問無馬蹄粉，可以用生粉水代替嗎？
質地唔太似
請問用雞脾肉代替得嗎？
可
另外，打芡唔用馬蹄粉水，轉用生粉水得嗎？有冇咩分別？
如果冇馬蹄粉可唔可以用生粉水代替, 馬蹄粉好貴
可以啊
朱Sir你好👍😋
請問朱 𝕤𝕚𝕣. 如果唔係即刻熱食，要放入雪櫃雪留第二日食的話，咁馬碲粉要唔要改第二樣黎代替呢？謝謝🙏🏼
唔關事的~馬啼粉是必需
@@ChefChusKitchen
謝謝 朱𝕤𝕚𝕣回覆
因為我試過用馬碲粉整完 放入雪櫃雪完出黎變左馬碲糕既狀態🤣🤣🤣
好正😋😋⋯⋯ 睇完好想食添🤣
朱sir你好，請問你仿翅在哪裏買？謝謝你。
佳寶
可唔可以教整越南牛肉河粉
好正😍
有啲乜代替馬蹄粉
Jean Jobse 生粉
想問呢個份量係4人份量？😊
浸水係用熱水定凍水？
Doris K 常溫
用生粉水 代替馬蹄粉水得唔得呢？
質感唔一樣
早上好,你们有店铺在哪里？🙏🙏
要揾謙謙幫手拆鸡C!
要特訓佢!
要勞動佢!
剛剛訂閱了你的片，發現好多正嘢可以學整。想問下如果用粉絲，應該放幾多？
試吓一細包先，浸埋水其實差唔多
Thks for this
做多少少放雪櫃得唔得呢？
ok
Oh wow, I love this! can we use cornstarch instead of water chestnut flour? And thank you for taking time to share traditional good food. I tried your recipe on the soya sauce fried noodle and it was so good!
可以用粟粉但係口感有啲唔一樣
Can I know how many bowls can you made on this?
if u used cornstarch leftovers will starts turns watery .chestnut flour wont
Corn starch is the more accepted form of flour to make the slurry to thicken the soup. Also, after thickening the soup with the starch solution, usually most chefs stir in one or two eggs over a slow fire to give it more taste and better aesthetics. Sesame, vinegar or white pepper can be added to individual bowls to fit each diner's palate.
材料好貴啊，看看就好