美食台 | 用三種肉做點心的餡，廣東人講究！
燒賣在南北各地有全然不同的外貌和口味，粵式的乾蒸燒賣，以薄麵皮裹半露的肉餡蒸熟，力求清中鮮、淡中甜，色鮮味美，爽口不膩，是茶餐廳必點的人氣點心，真系好易做、好好食呀！
Shumai takes on a variety of forms in different regions. The Cantonese style shumai as a popular dim sum with its light sweet and ultimate umami taste always offers a deliciously satisfying mouthfeel. It’s easy on the eye and even easier to make.
20件のコメント
沒中文字幕解說好可惜喔
Thanks for your helpful recipe as well as English caption. But could you add more the ingredient details such as: how much flour that we have to use, meat, water…Much appreciated if you can clarify quantity of each ingredient. Thank you in advance.
烧卖是否有加酒？
終於有國語字幕了，謝謝美食台！
what kind of pork meat are you using?
is it pork veal?
您要使用哪种猪肉？
是猪肉小牛肉吗？
For English Captions: just lightly tap top right corner, See 3 dots tap on it
chef, pls make shumai that are not using any kind of "pork" ingredients. thx
怪不得、不喜欢吃干煮现在知道原因了、下了砚水、让虾肉好鬼难吃
请问有什么可以代替碱水吗？嘻嘻
麻烦师傅可唔可以出条教整虾饺噶片啊！
Could you teach how to make alkaline water, please.
很喜欢这个师傅讲“ok”
想問問，燒賣皮不落雞蛋行不行？只加清水，是否還是90克？
感謝！多謝分享
完全不懂説什麼鬼話一為什麼沒有字幕！！！
师傅教得好仔细，谢谢！平时不是特别粉烧麦，但是这个得试试，诱人得很！
👍👍👍👍👍👍👍👍👍👍👍👍👍🇨🇦
云吞皮可不可以蒸菠蘿撻
炸
感觉鸡蛋2个水90 克面250克 能成这样吗 水分那么多不希吗