★ 蝦多士 簡單做法★ | Prawn Toast Easy Recipe
HTML-код
- Опубликовано: 14 июн 2017
- 張媽媽【芝麻蝦多士】,童年回憶小吃,香脆可口,慶祝父親節!請Like我的Video和訂閱我的頻道呀! 如喜歡的話,請分享給朋友家人。謝謝。
MamaCheung’s “Sesame Prawn Toast”, a simple delicious dish to celebrate Father's Day. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
請大家幫忙翻譯不同語言的字幕, Please help translate my video into different languages:
ruclips.net/user/timedtext_cs_p...
跟我聯繫 Connect with me:
Facebook: / mamacheungcooks
Instagram: / mamacheungcooks
Blogger: mamacheungcooks.blogspot.hk
Twitter: / mamacheungcooks
Pinterest: / mamacheung
Tumblr: / mamacheung
材料 Ingredients (十二件/12 pieces)
三百克蝦肉 300g Prawns
半茶匙鹽 1/2 tsp fine salt
半茶匙糖 1/2 tsp sugar
一隻蛋白 1 egg white
兩茶匙生粉加一茶匙水 2 tsp potato starch with 1 tsp water
半茶匙胡椒粉 1/2 tsp ground black pepper
一茶匙半粗鹽 1.5 tsp coarse salt
六十克白芝麻 60g white sesame
三片麵包 3 slices of stale bread
二十克肥豬肉(不是必要) 20g pork fat(optional)
食譜/Recipe: mamacheungcooks.blogspot.com/2... - Хобби
頓然記起中一時的家政課 老師也教過蝦多士 當時沒有上芝麻 而是用一塊芫茜葉 放中間點綴 這個小食 已經很多十年沒吃過了 正如張媽媽講 童年回憶 又再湧現
Choy Kuen 你好!所以食物不但可滿足口慾,而且可帶出回憶,多謝收看😊
我覺得好吃,用占米粉,糯米粉同花生-糖做成。現在好難買來吃,我想有冇人識
整就好啦。好多謝妳咁努力做咁多菜色,我好喜歡.有實用。多謝
謝謝你的支持, Wai Fong Kwok!:)
Mama Cheung既蝦多士好吸引!小鹿之前係澳門食既係包還包蝦就就咁放係面,你既做法睇到流口水,重有咁多芝麻一定好香口!🍤🍤🍤
LEAF EVANS 小鹿 你好!芝麻𧎚多士是較老派的做法,你講的是簡單新派做法,不用做撻𧎚膠部驟,但我覺得老派的做法香些和有無限的回憶,哈哈!謝謝收看😊
LEAF EVANS 小鹿 《
好多年前在伦敦的 Surry 的weibridge 的一间华人餐厅食的。真是人间美食!今天看到你的视频,一定要试做了。
恭喜發財!謝謝支持!祝新春快樂!身體健康!平安幸福😍🧧❤️
好正啊!支持張媽媽!
Mid Level 你好!謝謝欣賞和支持😋
Made this recipe last night, it was delicious with some duck sauce for dipping. It is a must to add the extra pork, I used smoke bacon fat for my pork. Thank you Mama Cheung 😍
Thanks for trying out my recipe, David. I am happy to hear that you liked it! Please try out my other recipes and share my channel to your family and friends
bacon fat sounds like a cool idea
謝謝張媽媽!一直都想整,原來咁易整,一定要試下😃
helen lxl 你好!不太難而且又好味,多謝支持和收看!😊
Fantastic recipe i can taste it in my mouth reminds me 1965 where i grew up in hong kong. thanks ms cheng
George Anakotta You are welcome, glad you like this as well, make some at home! Thanks for watching 👍
wow...i like this menu..easy to cook also..😍
Angela Nim Ruiz Hello !Please try to make! Thank you for watching and support 😊
張媽媽拍嘅所有片都咁好睇,而且煮嘢又好食!永遠都支持妳呀,張媽媽
邦邦 pang ,謝謝支持和鼓勵。請試試我的做法和分享給家人和朋友。
真棒👍
Kwai Wong 你好!謝謝讚賞和收看😊
Wow! Vintage dish!
thythyli Thank you 😊
I love your videos mama cheung.
Thank you very much, Kim Trinh!
媽媽張好親切啊!
謝謝你啊!請訂閱我的頻道和分享給朋友家人!
好正呀mama chuengg!!
tse hoi ching 你好!謝謝!請試試做啦!😊
童年回憶呢D係高級嘢嚟!😍
Beatrice Lee 你好!是在普通餐廳吃的,多謝收看😊
靓,好吃😋
好好!:)
小貼士非常重要,謝謝你
Chin Krisbe 不用客氣!謝謝支持和收看😊
今晚先整完張媽媽早前教的三絲炒烏冬, 超好味, 而家又睇到流晒口水
erica mau 你好!多謝你支持,你還可以試試煑其他菜式㗎,味道很不錯呀!謝謝收看😊
超榛👍👍👍⭐️⭐️⭐️🤣🤣喜欢💕
你好👋謝謝支持😊👍💕
香港的傳奇食物!!好喜歡哈哈
Clement Lee 你好!請做來試試,不錯㗎!😊
張媽媽講到肥豬肉那段有啲搞笑,好似忍住唔好大笑,其實加咗會爽口好多,張媽媽已經加得少了,外邊食肆有賣炸蝦餅的都加咗唔少肥豬肉,除咗好食好多外也因成本問題,大多數都是訂買的,很少餐廳食肆會自己打做蝦膠,因功夫多,張媽媽好心機自己整又整得多份量,出面食只係整少少蝦膠放喺包中間,食到麵包多過蝦肉又貴,好耐冇食過了,喜歡張媽媽這個做法,好想食。
Tso Stoafong 你好!外邊的食物,都會加些豬油,會令到食物滑潤和香,自己家裡做便可自由加減,甚至不加也可以,所以自己懂得做,食得安心又放心😁
Mama Cheung ,我真的十分多謝你這麼有心機教我們煮美食,你係一個萬能大厨師,祝你一切顺利,我日日都睇你的纲站。
this is cool. I never seen this snack before
Jacque Chow It is quite rare to see this in cafes now, it's a classic! Hope you like this recipe 😊
我地好钟意呢个虾多士啊!屋企无白芝麻,所以转咗用黑芝麻。虽然卖相差,但系味道一样很赞!Thank you!
你好!好好啊!謝謝支持!:)
英國每間中式外賣店或小餐館都有得賣,很受歡迎的,但可能沒有你做的咁足料
kw wai 你好!是呀!自己做來給家人吃,當然要足料啦!多謝收看😊
Thanks very much...Awesome.🤗
Hello 👋 thank you for your support 👍😊❤️
喔喔喔!睇到都流口水啊!一见到靓妈妈有新片就好兴奋!哇哈哈!
Tingyue Xie 你好!謝謝支持和收看😊
Tingyue Xie 一
Hi Mama Cheung, why need to soak the sesame seeds first? Thanks for your sharing.
😀看着就好吃!
陈英 你好!謝謝支持和收看😊
nice, so long i never eat this
Suzie Wan Yes! It is a classic that is hard to see in cafes these days. Hope you like this recipe 😊
好想試吓做
ABC DE 你好!試試啦!謝謝支持和收看😊
張媽好美麗呀!😁😁😁
Wong Mandy 是呀!好好味㗎,做些試試吖😊👍💕
張媽媽你嘅片好專業呀,十分清晰,好睇過電視嗰啲
謝謝你的支持,Yammy。請試試我的食譜啊!
interesting! Never heard of this dish before!
Please try my recipe! :)
正!!!
Yung Vesta 謝謝👍
Mama Cheung我好喜歡你教整的美食!
想請求你教怎樣炆豬軟骨^^
muiji lee 你好!多謝支持和提議😊
Mama Cheung, My fav snack. I see this in almost every Chinese/Thai/Cantonese etc restaurant/takeaway in England. I'm surprised to see so many people saying it's rare to find it these days. I can't wait to try yours though, they look delicious ♥
張媽媽,你好。我好喜歡看你煮嘢片,好實用。請問你識唔識整客家小食,手粉。望教導,謝謝
你好。我未食過手粉。好吃嗎?我要先試試 :)
Can I use corn starch instead of potato starch?
睇到流口水
mamachunugcooks
mamachunugcoo
Shivorn Chong 你好!自己試試做!多謝收看😊
kit wong Thank you for watching 😊
I love this dish. Can it be done in the oven instead of deep frying in oil?
thanks. Probably!
張媽媽可否下次教整鲜蝦腐皮券?
好多謝妳,現在好難買客家手粉吃。可以我想自已整,,因為冇人做過片段,望你指導下🙏
我未試過客家手粉,好吃嗎?
Hello, I don have potato starch, what other ingredient can I use instead of potato starch.Thanks.
Mama Cheung可否教整白雲鳳爪呀?^-^
wing ling 你好!很好的提議,謝謝收看😊👍
With fresh bread, you can bake it in a warm oven to dry it out
張媽媽都怎麼利用炸完東西剩下的油呢~~~? ^-^
Szuyinying Bao 你好!每次炸完的油待涼後,用漏斗入回油𥖁,而這些是炸食物專用的,待炸5--6次視乎油的色,太深的色便棄掉不用了,多謝收看😊
睇見好想食..
Rebecca Wong 你好!請試試做便有得吃了,多謝收看😊
喺澳洲好多中餐館都有蝦多士賣但真係勁貴
請自己做些試試!:)
2:23 如果唔做呢個步驟,食起上嚟等於食s
正!謝分享! ^^
Sunnie Yan 你好!不用客氣!謝謝支持和收看😊
Mama cheung你好 我之前整過一次 好好味呀!最近減緊肥但又想食 請問焗蝦多士可唔可以呢
你好👋都可以用焗爐來做的,將做好的𧎚多士,底面噴上或塗上少許油,放入預熱好的焗爐中層,用攝氏180度焗16至18分鐘左右,(由於每個牌子焗爐火力有差別,所以要靠自己觀察住)焗至表面金黃色便可以喇!謝謝支持😊👍💕
張媽媽廚房Mama Cheung 好詳細!多謝你❤️
Mama Cheung is soooo cute😍
你好👋謝謝支持😊👍💕
張媽媽,妳好!我試做了,但覺得我炸完後啲麵包索入了很多油在裹面,是否我的油溫太低,如何可避免?
你好👋是呀!這個小食都考功夫㗎!油溫要操控得宜,如果無探熱器,便要用筷子測試一下,筷子旁邊有少量泡泡,便可以放入𧎚多士,油不夠熱麵包祇會在吸油,炸的時候不要放入大多,否則新手會難於操控,3至4分鐘後顔色稍微黃,便要將火較大些,炸約15秒便要捞起,放在索油紙上,才不會太油,下次再做便要照我所講的方法,試試喇!謝謝支持😊👍💕
張媽媽, 您會做過年的豆沙角嗎? 基本做法我會, 但是一炸, 個形狀古古怪怪... 有些地方起了隻角, 有咩技巧?
你好 Cenna。請問有沒有相呢?可以寄來我的Facebook看看嗎?
沒有呀... 豆沙軟角. 現在好少人會做. 網上有教, 我也做了, 應該是差皮的手技問題, 炸起有些地方起了一隻隻角, 生癌錦...所以不知道那出了問題. 我認識了一個80 多歲婆婆, 她做的豆沙軟角超好味. (有些舊式店仍有得賣, 但都沒有她做的好吃), 我求了她二年, 她都說家地方少, 沒有教我.. 所以問吓您...
張媽媽如果唔用芝麻用麵包糠可以嗎
可以啊!
可唔可以教我點樣整蔥油餅啊?🙏🏻
Chu Candy 你好!多謝提議和收看😊
Yay, yummy. My 2 rebels favour snack. Thank you.
Would you please teach me how to make 'Chinese fried dough'. I had tried many different versions from 'RUclips' non of them worked.
Thank you in advance.
Thanks KitYee. I need to learn myself! will share my recipe after I succeed. Please share your recipe with me too!
i remember eating this back in Tennessee. I thought it was an American invention, just like crab ragoon...but it is actually a cantonese invention. It is delicious!!!
in Japan it is called Hatoshi. i think is from Cantonese. "Tosi" in Cantonese from "toast."
Thanks, Kale Girl. Ha is prawn, toshi is toast. Great that they serve this in Japan too! Please try making some at home!
Mama Cheung can i use a stand mixer to mix the shrimp?
可以存放幾耐?
leung chi pang 你好!可存放2--3日或放入冷涷(結冰)可存一個月,當然最好趁新鮮吃完,多謝收看😊
請問不用炸,用煎可以嗎?Thx
你好👋你可以不用太多的油,用半煎炸的形式去做較煎為好些哩!謝謝支持👍😊❤️
@@mamacheung 唔該曬您,我成日跟您的片去整,好成功的,Thx so much!
请问一下,打了虾饺可以收藏多久?
你好👋打了蝦膠放入冰櫃,可儲存一個月左右,取出來用,要再攪伴5分鐘左右,蝦膠才會爽啲!謝謝支持👍😊❤️
@@mamacheung 谢谢
細路時阿媽最鐘意去快餐店買蝦多士食,現在想揾間有得賣就難了. 蝦多士同西多士一樣咁邪惡,好好食.
Morgan AMG 你好!美味的食物就是很吸引,難抗拒,哈哈!多謝收看😊
凍左, 想翻熱要點做!?
Lee angela 你好👋可以放入焗爐翻熱大約5分鐘便可,謝謝支持😊👍💕
@@mamacheung 唔該哂
請問張媽媽,生粉是什麼?
Jennifer Lee it's cornstarch
Jennifer Lee 你好!生粉是用馬鈴薯(即薯仔)做的,多謝收看😊
可以故意留完整的蝦肉放進去嗎?
Kevin Wu 你好!可以將幾隻𧎚,不用拍扁改為切大粒便可,這樣都很不錯👌,多謝收看😊
吾幫襯開好難會比你XD
kaung wai 你好!平時買豬肉,問店員取些少,他會免費送你的,因是價值非常便宜的東西,正如買菜送蔥一樣,多謝收看😊
唔落豬膏得唔得啊!😅👉🏼👈🏼
edith tang 你好!可以的,謝謝收看😊
,
cha cha tang might translate to "diner"
Thanks for your suggestion, Leroy.
This is not easy.
Armys BTS Trash Give it a go and see! :) Hope you enjoy this recipe