Chef Sing Sing , you deserve this accolade of chef extraordinaire! Many many thanks. I am relearning my Chinese n Cantonese just to follow you in every video. If I miss this chance I will never get this kind of tutorial from anywhere or anyone who has such in-depth cooking knowledge and experience. Wish you n wife a blessed Happy successful Lunar New Year n good health. 🌟🌟🌟
Mr. Sing Sing, looks like you read my mind because I was waiting for you to share this HEAVENLY dessert. Can’t wait to make it . Because I did make the other sweet dessert from your videos. My family and everyone loved it!!! Thank youuuuuu💖💖💖you are amazing ❤️
@@nenylei1422 In Hong Kong, Wednesdays and Saturdays are horse racing days, sometimes Sundays too (for gambling). Ginkgo seeds (白果) in Cantonese sounds like 'fruitless' that means 'win nothing' will bring bad luck to the gamblers. On the other hand, they don't like to see the monks and nuns or bald people, the same unlucky symbols.
Dear chef sing sing, you don't suggest us to cook this sweet soup on either Wednesday or Saturday. I don't get it. Can you please explain one more time why? Sorry not being able to write Chinese.
腐竹 is a softer and thinner version of beancurd skin ideal for making deserts or steamed dishes, whereas 枝竹 is thicker beancurd skin good for cooking vegetarian dishes.
星星師傳😇厨藝精湛👍
咸甜美讚🙏食材簡單✌️
💕思選糖💖食療效用😋
大🈶文章👋美食文化😁
娓娓道来📢親子樂也👨👩👦👦
衷心感謝
職人吹水 5g3wj
@@white_playzz721 义
@@singsingkitchen l
好好睇做得好好
好喜歡睇星星老師的視頻，無論示範煮什麼都很好耐性，好啱我唔識煮嘢食嘅人！謝謝你星星師傅！🙏
好喜歡師父吹吓水，講吓食材嘅運用，真的獲益良多❤️❤️❤️
🙏
多謝師父詳盡解釋，每次睇你嘅片都好似去返咗一堂課！雖然啲人覺得有時太長不過學到更加多嘢，謝謝分享
星星師傅好幽默，唔好星期三同星期六煲，係香港人先至聽得明，哈哈哈！
咩意思 唔明。。
@@jincc6270 星期3 6 跑馬日 唔食白果
星期三星期六跑馬
食白果即係輸曬
好搞笑😂
artistbb 我要load一陣先明😂
一半腐竹凍水落
一半腐竹滾水落
又奶白色 又有腐竹食 🤓😋
多謝星星師傅分享，詳盡有耐性👍
好多人都有一個疑問，腐竹點解煲到尾都唔溶，我後來發現腐竹唔新鮮，買受咗潮嘅腐竹就點煲都唔易溶，買開嗰時隔住膠袋喺腐竹角位折些少，好脆容易碎就係新鮮，如果摺角都唔易斷千祈唔好買，一定係擺左一段時間潮濕咗，咁嘅腐竹點煲都唔溶。
非常同意你講法。我樓下果檔嘅雜貨鋪啲腐竹就係咁比較薄同埋望落去好似好容易碎一滅就斷。咁我覺得咁樣煲會容易溶同埋變奶白色
對，靚腐竹好快溶。
煮唔溶嘅腐皮食個口感唔係咁好！星星師傅煮腐皮還是一塊塊！我就係唔喜歡。
想溶好易，水滚後，腐竹不洗弄碎放下去，5分鐘变豆漿水，再下糖，這是本人經驗，要一片片就之前洗淨才弄片下去，我是用雄鸡名字的腐竹
Chef Sing Sing , you deserve this accolade of chef extraordinaire!
Many many thanks. I am relearning my Chinese n Cantonese just to follow you in every video. If I miss this chance I will never get this kind of tutorial from anywhere or anyone who has such in-depth cooking knowledge and experience.
Wish you n wife a blessed Happy successful Lunar New Year n good health. 🌟🌟🌟
I love all those ingredients to make this very good deserts , it warm up our heart ..
Thanks you again .
🙏
有冇什麼季節適合飲這糖水？冬天飲這糖水可以嗎？
剛剛上星期去深水埗買咗涼粉整涼粉冰， 正在諗下個整嘜嘢糖水！ 這個腐竹雞蛋糖水又係至愛！ 加意米更正！
我都去深水埗買涼粉,不過唔知佢乾唔乾淨,就咁放出來又無雪
Eric Ching 涼粉剛做出來係熱的. 我在其他店買過都係一樣用膠袋裝住的. 袋口無封， 只是摺低.
Mr. Sing Sing, looks like you read my mind because I was waiting for you to share this HEAVENLY dessert. Can’t wait to make it . Because I did make the other sweet dessert from your videos. My family and everyone loved it!!! Thank youuuuuu💖💖💖you are amazing ❤️
Sorry! I still not get into what you said at the end of the video in not to make this dessert on Wednesday or Sunday. Thanh you
@@nenylei1422 In Hong Kong, Wednesdays and Saturdays are horse racing days, sometimes Sundays too (for gambling). Ginkgo seeds (白果) in Cantonese sounds like 'fruitless' that means 'win nothing' will bring bad luck to the gamblers. On the other hand, they don't like to see the monks and nuns or bald people, the same unlucky symbols.
Thank you Pollena for replying I really appreciate. Wish you a wonderful day ahead of you🙏🙏
@@nenylei1422 not a problem. All the best to you too!
星星師傅，我好鍾意這個糖水好正好好味，謝謝師傅分享。
Talk too much
It's Take too long to finish
Very good èxplaination & guide us the best way to cook ,thank you.
🙏
I don't understand the part at the beginning when he said not to make it on Wednesday and Saturday..., why not? What's the reason? 🤔
天气炎热，煲白果腐竹鸡蛋糖水最适合，滋润制喝很过引，美味清甜，正啊！
i always peel my eggs right away after just adding cold water and seems to work the easiest for me. hmm i can taste the sweet soup already
🙏
師傅
我試過唔用冰糖
用冰片糖
食味別有㓊天 ⋯⋯
唔錯㗎 👍🏼👍🏼👍🏼👍🏼
Thank you very much reflecting your True, Honest and tactful skills from your experience.
Fan from California.
🙏🙏
👍👍👍潤潤地、無咁燥
🙏😋
多謝星師傅分享👏👏簡單我先有機會學做到😂😂
直接將雞蛋打落糖水度攪一攪，腐竹白果薏米蛋花糖水
做星星師父家人真幸福 咩都有得食 想瘦都難 🤣🤣🤣
均衡飲食每日都要運動呢個係重點
早兩日先煲左呢糖水，好食，熱同凍都好食，好棉，師傅，你講得，白果一定係新鮮，唔好包裝白果，我只比楊意米
👍
多謝星星哥教導!
要煲好飲糖水大有學問。不同糖水原來落咩糟都有研究噃! 謝謝職人教懂咧! 😋
細個知道亞媽嗰晚煲腐竹蛋會勁開心😋
🙏
多謝星光師傅分享🙏
多谢星星師傅👏👍，學到野
白果腐竹糖水好耐冇食，正呀😊
白果喜歡原粒的，可用牙簽尖答在白果圓尾一吉一拉就出來了
🙏
好聽D: 勁勁詳細。
我想問下小朋友都可唔可以食呢一個嘅薏米糖水，因為我聽過薏米比較涼。其實我個大女，佢成日都出蕁痲疹，所以想煲啲野俾佢飲，所以想煲下黎一個糖水，但係唔知落左薏米會唔會對佢好定唔好，所以想請教一下你。^^唔該哂^^ 仲有而家冬天可唔可以飲呢一個嘅糖水黎?
Dear chef sing sing, you don't suggest us to cook this sweet soup on either Wednesday or Saturday. I don't get it. Can you please explain one more time why? Sorry not being able to write Chinese.
好有意思，㷛糖水唔甜就好味😋
🤣🤣
我又係諗住聽日煲依個，星星師傅又咁啱嘅🤣
腐竹和腐皮可有分別，腐皮可否用來煲糖水？
請問一包腐竹等於多少gram
正！謝謝星星師傅
香蕉60歲以上怎樣食？
請問是否一定要用炸的腐竹？鮮腐竹是否煲唔溶？直接用豆漿又可以嗎？
蛋係两种落法一种要用蛋花嘅。
⭐師父 剝白果～用鉗子破外縠，效果唔錯！
細細個嬤嬤整過，好耐没吃过囖，得閒整過先，多謝星星師傅
🙏
我同🤩🤩師傅一樣㷛法，分兩次落有奶底又有腐竹片，我再加蛋花🤝👍
去開深水埗就去樹記買腐竹，我也是同師傅做法一樣，分兩次。👍👍👏
@@wingyouhau8586okok🤤🤝
用牙籤喺白果底穿上去，成條白果芯就出嚟。
👏🏻長知識 冰糖 片糖 咁 黑糖幾時用啊？請星星師傅指導
星星師傅，正 👍👍
星星師傅不說，也不知道薏米容易生蟲，要存放急凍格，腐竹白果薏米雞蛋糖水，一年四季都滋潤好喝，謝謝星星師傅。
👍
多謝師傅。呢條片真係及時，咁嘅天氣真係需要潤一潤
🤣🤣👉😋
如何煲溶啲腐？竹
一早起來便看見我最愛糖水，多謝師父，炎炎夏日，辛苦了。
👍
想請問師傅，英國買唔到白果， 可唔可以唔落白果？ 或可用什麼代替？
可以
又黎上堂喇
🙏
哩D材料係唔係香港雜貨鋪都有得買？唔該曬。
心機糖水 再配小熊維尼碗 👍🏻👍🏻👍🏻
好彩係連登見到咁正既channel 唔係走晒寶
我鍾意呀 ❤️❤️
🙏😋
我哋細個時，用鎚仔追個打。
原來我個儲物櫃重有一包生意米！！死火，要快d煲，多謝教學！
🏃♀️🏃♂️👉👉😋
@@singsingkitchen 😅
有傳統風味
亞星哥師父白果腐竹糖水打鷄旦花落去好香好味道
😙
👍
如果買本地靚腐竹唔洗煲咁耐，因為本身好易軟香，完成買相也更佳，例如樹記。
宜家先知原來白果有個心 而且要去咗先得😂
🙏
景點果度抽得好靚
星星師傅，點樣可以煲到啲腐竹溶晒好似豆漿咁呀。唔該晒
一開始就落晒d腐竹去煲，就係咁簡單😋
一定要凍水落腐竹
我媽教落用水滾一下，那殻會開口及衣也可立即退去。白果完整一顆就出來。
👍
天氣熱 雪凍食 太好了👍👍👍
星星師傅，超喜歡，好味😍😍👍
滋潤滋陰好味道
啱曬你🙏
多謝星星哥分享左烚蛋嘅竅門，我都發現烚蛋，尤其是半生熟嘅搪心蛋，雪櫃攞出嚟唔攤返室溫就攞去烚，一來好容易爆殼，二來就算烚完用凍水浸到降哂溫，都仍然黐晒殼，呢咁hea，想食搪心蛋我夜晚就由雪櫃攞返出嚟攤一晚，朝早食蛤完啤凍水降溫就唔黐殼嘞。
最重要係攤到室溫
我同老公睇到煲糖水唔甜就有人食架喇， 我地大笑話岩呀， 而家真係咁架🤣🤣🤣🤣🤣
🤣🤣
星星師傅：你講咁時間，我要FF先得！
超級正！😘
星星师傅，咸甜美赞。👍👍👍❤️⭐️⭐️⭐️⭐️⭐️🤣🤣
Yummy 😋
🌟🌟 師傅 多謝 原來要加 生薏米👍😋😋😋😋✌
我想煲.
請問如果係外國買唔到白果可以用咩代替？
其實可以直接唔用
星星師傅,不是用洋薏米嗎? 1:08 1:08 1:08
星師傳 我細個都係住筲箕灣 你講起個D小販檔 豉油王尤魚車仔麵同橙汁冰涼粉 勾起遺失咗嘅童年回憶
👍😋😋
曾聽長輩說過給小朋友吃白果可止尿床
點解腐竹煲極都唔溶
正👍
支持，加油
🙏
真係心機糖水!冇時間係做唔到嘅!
👍
可否用洋薏米？
👍
What is the difference between 腐竹 and 枝竹? Can I use 枝竹 for this desert?
腐竹 is a softer and thinner version of beancurd skin ideal for making deserts or steamed dishes, whereas 枝竹 is thicker beancurd skin good for cooking vegetarian dishes.
很好的分享! 認真, 當聽到話貼士不要在星期三及日煲, 吓關咩事...原因為賭. OMG
😋😋👍
食白果
We had this few days ago 😅 but we didnt have any pearl barley and ginko
你好我叫做阿龍，有啲嘢想請教你，喺超市買急凍三文魚或鯖魚除咗煎之外，可唔可以教我蒸❓因為我唔係好識煮嘢同埋因為我中風淨係可以用一隻手煮嘢，如果太複雜可能做唔到，希望你教我點樣做🤗唔該曬🤗
我以前喺視頻睇過有教用麵豉醬蒸靖魚
星星師父好風趣 星期三 六 日千祈唔好煲呢個糖水
这个是什么梗？
james lu 賽馬日，食白果
🤣🤣
不會有人在馬場前賣這糖水吧！
加D白蓮子都好食
星期三和星期六 這句話 聽左兩次先明 😅😅 因為我唔賭 🤣
賽馬開鑼喇～～ 😂🐎🐎🐎
🤣🤣
講左西米😂😆🤣
🤣🤣😋
我只識用鎚仔揼。🤧
我都系🤣
腐竹雞蛋白果糖水可以飲好多碗😋😋😋我鍾意煲到d腐竹好似豆漿咁😋😋😋
🙏
謝謝師傅，很喜歡這個糖水！！
🙏
請問新鮮白果係邊度買