I really am admire your teachings. I watched this video a few times already just to pay attentions to every things you did and said, and with the aids of ammonia powder, I had achieved somewhat resembling your result. There are two things I haven't got: the oil temperature and and the colour of the finished product. My is darker at the bottom (too high temperature), and I did not poor hot oil on top of the piece, leading to it having lighter colour on top. However, this is one of my most FAVOURITE dim-sum dish at the Chinese restaurants. From the first time seeing and trying it, I called it an ART OF THE CHINESE CULINARY. Never had I seen such beauty and tasty food. The outside is crumbling (scrumptious) and yet the inside is hot and soft. I also did the version of king prawn filling and it added another dimension to the taste, crunchiness. Absolutely amazing. Thank you so much for sharing and teaching us. By the way, I'm from London, UK, used to live in HK for 5 years and enjoyed every bit of Chinese cuisines whilst living there, plus managed to pickup some Cantonese as well. It actually is very similar to Vietnamese, though the pronunciations are somewhat modified.
I love watching your dad make dim sum eventhough I don't understand the measurements but I love watching for his tips & techniques. Thank you for sharing 💜
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大家記得開RUclips字幕功能啦！字幕打得好辛苦～
字幕真係辛苦，相當多功夫
有阿 有開阿
RUclips 應該仲未有中山話識別功能🤣
听得懂粤语，不用字幕^O^
世伯風趣
冷面笑匠
心直口直
廚藝精湛
我來自馬來西亞，老師父講解清晰，芋頭必須要粉，芋頭與五香粉最佳拍擋。芋頭泥也可以做彿缽，謝謝老師父無私分享。
thank for sharing .u are the super .
感謝老師付耐心教授！我們都很喜歡吃，但有的酒樓不做了。終於盼到有師付分享了。非常感謝！願師付今後能介紹更多的傳統小吃。
很感動，芋角已經買少見少，感謝師父無私教授，支持你，拍多d傳統點心製作方法，令美食不會失傳
臭粉有分工業用臭粉跟烘焙用臭粉
化工行那些是工業用不要亂買
塩，奶粉，都有分工業用跟食用
工業用意思係 工業廚房大份量意思，唔好係度懶醒😂
喜歡师傅讲好清楚
炸到起絲，技術高超，讚。
只有舊一輩師傳才會用点心秤，無花無假，年青一輩提提你們，一斤是16両，一両是40克，与上面的一斤500克不同。
朱師傅講解清晰又有耐性，每一樣教整嘅點心都係手工嘢，辛苦你喇！呀仔要俾啲時間爸爸休息吓，同埋多謝你咁有心拍片上字幕，將呢啲點心食譜承傳落去😊
多謝你支持呀
I really am admire your teachings. I watched this video a few times already just to pay attentions to every things you did and said, and with the aids of ammonia powder, I had achieved somewhat resembling your result. There are two things I haven't got: the oil temperature and and the colour of the finished product. My is darker at the bottom (too high temperature), and I did not poor hot oil on top of the piece, leading to it having lighter colour on top. However, this is one of my most FAVOURITE dim-sum dish at the Chinese restaurants. From the first time seeing and trying it, I called it an ART OF THE CHINESE CULINARY. Never had I seen such beauty and tasty food. The outside is crumbling (scrumptious) and yet the inside is hot and soft. I also did the version of king prawn filling and it added another dimension to the taste, crunchiness. Absolutely amazing. Thank you so much for sharing and teaching us. By the way, I'm from London, UK, used to live in HK for 5 years and enjoyed every bit of Chinese cuisines whilst living there, plus managed to pickup some Cantonese as well. It actually is very similar to Vietnamese, though the pronunciations are somewhat modified.
至愛芋角，而家好少地方可以買到好味嘅傳統芋角，多謝師傅。🙏
啱呀 傳統點心逐漸消失
多謝你支持呀
师傅新年快乐.身體健康.你教做点心讲好清楚.我喜歡学
贊
你好，朱師傅，製作每樣點心好有耐心講解，謝謝師傅還有你孩子
多謝你支持
感謝老師分享高深廚藝
獲益良多
师傅，多谢你無私教学，令我一生受用，好小真城教人，又付出錢买食材，又要付出心教人虚心向你学，又放錢入我褲袋谢。感恩。学生上
多謝你支持💪
多謝師傅示範
應該係世界最好嘅點算channel。。。謝謝！！！
多謝師傅!支持!
師傅好正喎！
炸得超靚！好嘢呀師父👍👍👍
尊業製作👍
睇完啱啱乍起嘅時候好似好油，但係一上到碟好乾爽仲勁靚，然後展開嗰下聲，我兩行眼淚感動得直奔出來，呢個我一定係Must do item❤️好希望師傅繼續教多啲，因為我真係好鍾意學但可惜冇機會入酒樓做點心師傅嘅徒弟仔，多謝朱師傅同埋豬仔你哋都要加油💪🏽👏🏽🎉
I love watching your dad make dim sum eventhough I don't understand the measurements but I love watching for his tips & techniques. Thank you for sharing 💜
Thank you💪💪
謝謝師傅
Thank you very much for sharing! Is very clear and precise.!
多謝你爸爸賜教！
多謝你支持！
ＪＣ點解沒有豆士蒸排骨和鳳爪＇可否制作鈡仔飯過程 Ｔｈａｎｋ ｙ○ｕ
He is the best one so far I have seen in the RUclips Taro 芋角 making .but I have not try yet 👍🏼👍🏼👍🏼
多謝師傅分享，解開左我由細到大對芋角啲鬚鬚嘅迷思
感恩師父分享🙏🙏🙏
多謝你支持呀
太正啦🙏
多謝你支持💪
師傅👍👍
最近二,三年香港,大陸的芋頭都很鬆粉,而且很快會淋!可能經過基因改造!所以唔夠香味!
師傅可以做一半不落臭粉的等我哋睇到兩樣的分別嗎？，因為家庭制作未必買到臭少粉。
請問師傅如果買唔到靚芋頭, 可加什麼補救? 有冇大約比例? 謝謝!
周围的膜是从粉末中倒出来的，不是吗？
整芋角～～師夫好叻呀
師傅好嘢👏
師傅可唔可以教做蘿蔔絲酥?
Hi, thank you for the instruction, I have a question, if the Taro = 1kg, so the wheat flour?, the pork lard?
Thank you,
想請問師父可唔可以預先包好餡料後入冰櫃急凍，到炸之前數小時拿出嚟放室溫先去炸會否做到同樣效果呢？還喺一定要即整即炸呢？
请问澄粉在华人超市中可以买到吗？英文是什么？ 谢谢
勁
臭粉在烘焙店可買到
多謝提供資料
好嘢
师父好功夫，👍👍👍
呢樣野要好有技巧咁，起絲真係好神奇
係㗎～
不過臭粉應該好大幫助
支持！
如果無嗅粉，用焗麵包個d 發粉，得唔得架呢 ? 😅
臭粉是阿摩尼亞，發粉係酵母粉，是二回事，做中式包點都會落少量臭粉。
what is stinky powder?
Tq for sharing ..
1:38 食用臭粉食品級碳酸氫銨碳銨 AMMONIUM BICARBONATE SH FOOD GRADE
師父，个油蘺柄屈一屈就吾會一邊有色一邊无色
👍👍👍🙏
我 試過一次整整完馬上炸效果非常之好，但放在雪櫃隔了一夜再炸就，站起原因是什麼呢
隔了一夜早上就站炸吾起酥
朱師父 你好西利呀!
多謝支持💪
Yummy!
😍
师父是不是广西老家
why is it sometimes when i fry the dumplings stick to the strainer? 😭
師傅好嘢最好唔旡用斤両算好難化用克最好
Most incomprehensible video I've ever seen.
。評论
嘥氣呀幾十年前 何來 台灣芋頭 50年前香港邊有咁富貴呀 所有嘢食材都係大陸嚟咁濟