肥媽廚房 | 今日live教 沙翁 炸乳鴿 泡菜

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评论

  • Jenny
    Jenny3 天 前

    👍🏻👍🏻👍🏻👏🏻👏🏻

  • Chau Khoan
    Chau Khoan4 天 前

    5

  • Milk Chan
    Milk Chan21 天 前

    沙翁同蛋球是兩欵不同的

  • GiGi JaJa
    GiGi JaJa22 天 前

    天網灰灰,疏而不漏。 你的所作所為,為利是途,令你得不償失。回頭是岸!

  • S.Chan
    S.Chan22 天 前

    感謝你無私的敎導我們煮咁多美食。多多保重保重。

  • S.Chan
    S.Chan22 天 前

    肥媽,你好好保重呀!盡量釋懷,事實己成,節哀順變,堅強面對,相信你丈夫更不想你太伤心的。

  • ok王者 dft
    ok王者 dft26 天 前

    你輸得好返好多未呀 同埋呢啲就發曬呀

  • ok王者 dft

    ok王者 dft

    26 天 前

    肥媽祝福你成日家身體健康

  • M. Ho
    M. Ho28 天 前

    好聽肥媽:雪中情

  • 小㕑Sannie推介
    小㕑Sannie推介28 天 前

    香港人是叫糖沙翁!

  • be748
    be74828 天 前

    😋I made it tonight and it’s exactly what I had when I was a kid. Thank you so much for sharing the recipe! You are the best!! 😘

  • be748

    be748

    28 天 前

    I wish to show you the photo. Haha. Thank you again!

  • Lo Gigi
    Lo Gigi29 天 前

    有肥媽超幸福❤️❤️❤️❤️

  • M A Wong
    M A Wong个月 前

    肥媽:你緊要身體健康。你面對果境的正面態度,好值得我學習。

  • Ping Chuk li
    Ping Chuk li个月 前

    放生乳鸽,保护大自然·爱护生命!

  • Yi Ng
    Yi Ng个月 前

    當肥媽說她以前的生活艱辛的話時,突然傳出笑聲,唉,你們有冇尊重及留心肥媽說話😑

  • Lisa Lau
    Lisa Lau个月 前

    冰花蛋球

  • yuk lan
    yuk lan个月 前

    肥媽,我已經買了蘋果膠,妳可以教我如何食用或者什麼時候食,因為我早上都要食幾種西藥,不知道可以一起食用嗎?好希望你可以比意見,謝謝妳。

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    For more infomation: Email: Info@propectinlife.com Whatsapp : +85259290051

  • King Ying Yuen
    King Ying Yuen个月 前

    肥妈!你好,祝你和你的家人个个身体健康!开心快乐每一天。好多谢你的义工团体,是我们的食谱,我想要着好久了,终于有了.好开心,因为我是在三藩市居住,有时不知醒,就要看重播,我一有时间就重看,因为我也是一个老人,记性差,所以要重看,肥妈,好多谢你,给我们带来好多快乐!多谢!

  • FMN Alkit
    FMN Alkit个月 前

    Fei mah. Look at u do is so easy. 🤗

  • yong moilee
    yong moilee个月 前

    我想买苹果胶 新加坡要怎么订呢?

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    🍏🍏蘋果膠 購買Link 🔗🔗🔗 English: bit.ly/3nPMAGZ Chinese: bit.ly/3iYfrp2

  • Lueng Soong
    Lueng Soong个月 前

    以前肥妈的助理,钟意食肥妈整的洋葱炒蛋。

  • Fat Wong
    Fat Wong个月 前

    只是鍾意睇煮餸, 最好唱歌少啲

  • Zheng Hong
    Zheng Hong个月 前

    冬阴公湯

  • Chung Donna
    Chung Donna个月 前

    肥媽,請問你厨房放調味料細雪櫃在那裡買可以說嗎?thanks u😘

  • Chung Donna

    Chung Donna

    个月 前

    @肥媽 Maria Cordero thanks 😘

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    有粉絲過上海街有

  • Karen Wong
    Karen Wong个月 前

    肥媽,先生不舒適,不用 on live 煮食物呀!

  • Sandy Tang
    Sandy Tang个月 前

    肥妈你好,我想买你教煮餐的一套 cookingwere 在哪个网络买呢

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    護膚品 及 廚具及枕具購買連結🔗🔗 nine9Nine9 Shop 👉VIP Code : MAMA20 套裝8折優惠,全店單品85折 📌nine9nine9shop.com 📱Whatsapp:+852 94002845 ✉️info@9-beauty.com

  • Clare Kwan
    Clare Kwan个月 前

    沙翁 Sugar Egg Puff

  • Gwen Chuk
    Gwen Chuk个月 前

    肥妈,您好叻!家人有口福

  • shuiching leung
    shuiching leung个月 前

    又名冰花旦球

  • shuiching leung

    shuiching leung

    个月 前

    開机熄机要比時間調節

  • Marina Chan
    Marina Chan个月 前

    肥媽戴頭菇,和花圍裙好靚,好鐘意你呀!

  • Samantha C
    Samantha C个月 前

    肥媽,好好聽👍🏻👏👏👏又唱得,又薏得👍🏻👍🏻👍🏻🤗🤗

  • Lai ping Kwan
    Lai ping Kwan个月 前

    唔好殺雞給老公吃他的身體會好些

  • yang victor
    yang victor个月 前

    肥媽,我買了3盒蘋果胶,他們計我8折而不是計我75折又沒有面膜送4740-948=3792

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    送面膜優惠完了

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    優惠成日唔同

  • Samantha C
    Samantha C个月 前

    肥媽,恭喜你先生身體健康,非常感謝你的節目。

  • dracokaiser
    dracokaiser个月 前

    Korean hot pepper paste in korean is Gochujyang

  • dracokaiser
    dracokaiser个月 前

    Actually a little Indian chili powder does sound good!!!

  • dracokaiser
    dracokaiser个月 前

    Pigeon is actually called squab in the UK, Europe and America

  • dracokaiser
    dracokaiser个月 前

    Welcome back Uncle Rick!!!

  • 肥媽 Maria Cordero
    肥媽 Maria Cordero个月 前

    2020 10月25日Live 中英對照食譜 再一次謝謝義工團,好彩有你地, 完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇,辛苦大家😘😘😘😘😘 ---------------------------------------------------------- 📌燒乳鴿 材料: 鴿王,乳鴿,BB 鴿 共三隻 醃料: 五香粉,糖,鹽各一茶匙半,胡椒粉半茶匙 上色料: 老抽,生抽,酒各一湯匙 脆皮水: 麥芽,大紅淅醋各一茶匙 ,白醋一湯匙 做法: 1 鴿洗淨索乾水後用醃料內外塗勻 2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘 3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘 備註: 鴿王需時15分鐘轉身再焗15分鐘 鴿腳不要關節位剪(會縮) English Version Fried Pigeon (CNboth video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.) Ingredients: Pigeons - 3 sizes (or use spring chicken) (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.) (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.) Marinate ingredients for 3 pigeons: (divide the measurements according to the size of your pigeon) Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg) White pepper - ½ tsp Sugar - 1 ½ tbsp or more Salt - 1 ½ tsp Cooking wine - 1 tbsp Dark soya sauce - 1 tbsp Light soya sauce - 1 tbsp Crispy skin mixture ingredients: Maltose - 1 tsp (or honey but it will not be as crispy) Chinese red vinegar - 1 tsp (or just use white vinegar) White vinegar - 1 tbsp Methods: 1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well. 2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1. 3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well. 4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes. 5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time. 6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well. 7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 - 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 - 15 minutes and reduce heat to 160C (320F). Adjust the time according to the size of your pigeons. ------------------------------------------------------------- 📌韓國泡菜 大白菜 1棵 白蘿蔔 少許(切絲) 紅蘿蔔 少許(切條) 蔥 1 棵 中國韭菜 數條 鹽 1 茶匙 (調味用); 大量 (用來醃大白菜及蘿蔔條) 蘋果 1/4 個 (切大粒) 雪梨 1/4 個 (切大粒) 蒜頭 1個(去衣) 洋蔥 1/4 (橫切幾刀) 白醋 2-3湯匙 魚露 2湯匙 黃糖 2至4茶匙(隨個人口味加減) 生薑蓉 1湯匙 韓國辣椒醬 2湯匙 韓國辣椒粉 4湯匙 芝麻 (炒香)大約1/4s杯 做法: 1) 大白菜切塊用鹽醃至至2至3個小時至軟身,菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份,跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用. 2) 紅蘿蔔切條、白蘿蔔切絲,用鹽醃兩小時至軟身,過清水,揸乾水,加入大白菜內. 3)蔥和韭菜切段,加入已放大白菜及蘿蔔的盤內. 4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後,加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內,用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻,. 5)將拌好的蔬菜放入玻璃盛器內,蓋好後放雪櫃儲存數天後食用更入味 Kimchi (CNboth video starts at 20:40) Ingredients: Napa cabbage - 1 head White radish - cut into strips Carrot - cut into strips Green onion - cut into chunks Chives - cut into chunks (do not add too many chives) Salt - enough to marinate Marinate ingredients: Apple - ¼ Pear - ¼ (best to use Asian pear) White onion - ¼ Garlic - 1 bulb (remove skin) White vinegar - 2 tbsp or more (adjust to your taste) Fish sauce - 2 tbsp Korean red hot pepper powder - 4 tbsp or more (adjust to your taste) Korean red hot pepper paste - 2 tbsp Sugar - 2 ½ tsp or more (adjust to your taste) Salt - 1 tsp (adjust to your taste) Grated ginger - 1 tbsp White sesame seeds - pan fry with no oil until fragrant Methods 1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside. 2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid. 3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside. 4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside. 5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside. 6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed. 7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become. __________________________________ 甜品_沙翁 📌高筋麵粉 50克 📌低筋麵粉 50克 📌糯米粉 20克 📌牛奶150克 📌水 50克 📌菜油 4湯匙 📌蛋4 隻 📌糖 1 茶匙 📌肉桂粉 *如不喜歡可以不用* 📌鹽 半茶匙 做法: 1. 鍋內注入水,奶和菜油, 開火(不要太大火)煮至滾 2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻,加入糖和鹽 3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內,一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌 4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪) 5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆 6.加油入鑊中開火煮熱,同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻 7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙 8.再將#7剛炸完的麵球放回鑊中炸至爆開 9.炸完再洒上砂糖和肉桂粉-沙翁完成! Chinese Sugar Egg Puffs (CNboth video starts at 43:15.) Ingredients: Water - 50ml Milk - 150ml Vegetable cooking oil - 4 tbsp Sugar - 1 tsp Salt - ½ tsp Eggs - 4 whole eggs (add in one at a time) Bread flour - 50g Cake flour - 50g (also known as low gluten flour) Glutinous rice flour - 20g Toppings: Icing sugar - a bowl Cinnamon powder, optional - a small dish Methods: 1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils. 2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat. 3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later. Optional to mix manually by hand with four chopsticks or a whisk. 4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles. 5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside. 6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside. 7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape. 8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside. 9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

  • fong ng

    fong ng

    16 小时 前

    肥媽 Maria Cordero has

  • Alice Ng
    Alice Ng个月 前

    肥媽 Maria Cordero CNboth Live - October 24, 2020 Recipe English Version Kimchi (CNboth video starts at 20:40) Ingredients: Napa cabbage - 1 head White radish - cut into strips Carrot - cut into strips Green onion - cut into chunks Chives - cut into chunks (do not add too many chives) Salt - enough to marinate Marinate ingredients: Apple - ¼ Pear - ¼ (best to use Asian pear) White onion - ¼ Garlic - 1 bulb (remove skin) White vinegar - 2 tbsp or more (adjust to your taste) Fish sauce - 2 tbsp Korean red hot pepper powder - 4 tbsp or more (adjust to your taste) Korean red hot pepper paste - 2 tbsp Sugar - 2 ½ tsp or more (adjust to your taste) Salt - 1 tsp (adjust to your taste) Grated ginger - 1 tbsp White sesame seeds - pan fry with no oil until fragrant Methods 1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside. 2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid. 3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside. 4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside. 5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside. 6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed. 7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become. 肥媽 Maria Cordero CNboth Live - October 24, 2020 Recipe English Version Chinese Sugar Egg Puffs (CNboth video starts at 43:15.) Ingredients: Water - 50ml Milk - 150ml Vegetable cooking oil - 4 tbsp Sugar - 1 tsp Salt - ½ tsp Eggs - 4 whole eggs (add in one at a time) Bread flour - 50g Cake flour - 50g (also known as low gluten flour) Glutinous rice flour - 20g Toppings: Icing sugar - a bowl Cinnamon powder, optional - a small dish Methods: 1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils. 2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat. 3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later. Optional to mix manually by hand with four chopsticks or a whisk. 4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles. 5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside. 6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside. 7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape. 8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside. 9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve. 肥媽 Maria Cordero CNboth Live - October 24, 2020 Recipe English Version Fried Pigeon (CNboth video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.) Ingredients: Pigeons - 3 sizes (or use spring chicken) (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.) (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.) Marinate ingredients for 3 pigeons: (divide the measurements according to the size of your pigeon) Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg) White pepper - ½ tsp Sugar - 1 ½ tbsp or more Salt - 1 ½ tsp Cooking wine - 1 tbsp Dark soya sauce - 1 tbsp Light soya sauce - 1 tbsp Crispy skin mixture ingredients: Maltose - 1 tsp (or honey but it will not be as crispy) Chinese red vinegar - 1 tsp (or just use white vinegar) White vinegar - 1 tbsp Methods: 1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well. 2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1. 3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well. 4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes. 5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time. 6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well. 7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 - 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 - 15 minutes and reduce heat to 160C (320F). Adjust the time according to the sizes of your pigeons.

  • Chinese opera
    Chinese opera个月 前

    我住在美國可否買到洗衣粉呢?

  • Joanne Lau
    Joanne Lau个月 前

    肥媽!整沙翁時下麵粉太接近明火',小心搶火危險!

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    You are right, I will be careful next time

  • Jannet Truong
    Jannet Truong个月 前

    又名: 蛋球沙翁

  • D Fan
    D Fan个月 前

    上網揾啖啖肉,見到有幾個。請問亞媽買嘢係邊個?有contact嗎?

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    鵝肝和牛凍肉資料👉bit.ly/3adssZ3 💥💥💥肥媽粉絲優惠💥💥💥💥 優惠價+套餐折扣+禮物1+禮物2+免費送貨 $1000送水果刮刀 $2000再送扭擰料理夾

  • Helen Ong
    Helen Ong个月 前

    肥媽煮越多妳越身苦嗎?旦涕到妳煮我都流😢囗水真身苦妳了

  • Rebecca Choi
    Rebecca Choi个月 前

    Where can I find the kimchi recipe? Tnx

  • Rebecca Choi

    Rebecca Choi

    个月 前

    Thank you so much!

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    I posted on the top, please check

  • YF Lee
    YF Lee个月 前

    入。怫川

  • Macki Wong
    Macki Wong个月 前

    好大隻

  • M. Ho
    M. Ho个月 前

    相思風雨中

  • Henry Mak
    Henry Mak个月 前

    麥牙糖如何整溶佢變水

  • M. Ho
    M. Ho个月 前

    芋頭魚做完放在冰箱或是風櫃

  • M. Ho
    M. Ho个月 前

    看到沙翁好想食沃洲沒有得買

  • M. Ho
    M. Ho个月 前

    以前古法應該叫沙翁

  • chi3333332003
    chi3333332003个月 前

    泡菜我家唔太喜歡太酸,新鮮或約整好一兩日內我地覺ok,過多幾日酸味太重反而唔喜歡

  • Lulu chu
    Lulu chu个月 前

    多謝肥媽! 但音量不平均,同埋肥媽突好大聲,我用耳機聽會好嘈! 請肥媽保持冷靜

  • happy331hk
    happy331hk个月 前

    可以用手提攪拌機的螺旋棒混和蛋球粉糰

  • Choi Yuko
    Choi Yuko个月 前

    我想要泡菜食譜

  • yl t
    yl t个月 前

    肥媽,可否教整客家黃酒、黃酒雞、黃鱔飯😄?

  • winni
    winni个月 前

    肥妈 你可以试下用刮痧板刮脸部 上网查到刮脸部的手势和方向 我一般是训觉前来个脸部刮痧 脸真是可以变瘦的

  • winni

    winni

    个月 前

    "面部刮痧功效作用 良性的面部“刮痧”刺激,不仅能改善面部血管的微循环,增加血液、淋巴液及体液的流量,使皮肤中的细胞得到充分的营养和氧气,加速细胞的新陈代谢,促进衰老细胞的脱落,维护纤维的弹性状态,激发人体“潜能”,使大脑信息反馈而重新分配全身能量,起到了排毒养颜,舒缓皱纹,行气消斑,保健养颜的功效。"来自网络资料

  • ping Lai
    ping Lai个月 前

    嘩肥媽啲乳鴿好大隻呀👍👍👍💪💪💪😘😘😘

  • G
    G个月 前

    Hi FeiMa, I found the Good Eat Cheaps program - you teaching how to make SaYung - cnboth.info/dron/sh-p-n/bXuelqqgpNTEr6A.html

  • Barbara Chan
    Barbara Chan个月 前

    可否再给我泡菜的用料和份量?谢谢 !

  • yh liu
    yh liu个月 前

    請問啖啖肉門市地址?謝謝肥媽!

  • yh liu
    yh liu个月 前

    請問啖啖肉門市?謝謝!

  • kwok fong
    kwok fong个月 前

    泡菜要放一段時間才食,是因為要讓泡菜產生酵素,對身體有益。

  • 袁秀彩
    袁秀彩个月 前

    肥媽你的保養產品,在那𥚃買!

  • 肥媽 Maria Cordero

    肥媽 Maria Cordero

    个月 前

    護膚品 及 廚具及枕具購買連結🔗🔗 nine9Nine9 Shop 👉VIP Code : MAMA20 套裝8折優惠,全店單品85折 📌nine9nine9shop.com 📱Whatsapp:+852 94002845 ✉️info@9-beauty.com

  • ruby wong
    ruby wong个月 前

    肥媽,謝謝分享!我想請問妳!如果我想買些東西給 Barney狗bb和牠的兄弟姊 妹及狗爸爸狗媽媽全家! 但我要打電話給妳,問妳的 地址!用妳頻道上的電話號碼打給妳可以嗎? 對了!到時打電話給妳的人, 會是我購買東西的店舖職員!又或者會是我的朋友的 呢!謝謝! 祝生活快樂!身體健康!

  • M L
    M L个月 前

    請用saffron 煮的paella, thank you.

  • M L
    M L个月 前

    請問可否做賽螃蟹。

  • K Lee
    K Lee个月 前

    正確來說,糖沙翁是香港人的高級甜品。

  • M L
    M L个月 前

    Please add more dishes, we love to see you cook and sing

  • Margaret C

    Margaret C

    个月 前

    星加坡的炸羅白糕,做法

  • JOES CAFE
    JOES CAFE个月 前

    沙翁份量: 水 50ml 奶 150ml 菜油 4湯匙 高根粉 50g 低根粉 50g 糯米粉 20g 蛋 4隻 半茶匙 鹽 1茶匙 糖

  • hmlmd23

    hmlmd23

    个月 前

    請問 攪蛋球廚師機要那個速度? 炸蛋球油鑊火爐?

  • bzflowerbee
    bzflowerbee个月 前

    佩服你咯肥妈!为什么你有那么多精力?换着是我,我会死给你看!

  • Emily Li
    Emily Li个月 前

    好嘢 Uncle Rick可以返屋企啦🥳🥳同狗狗🐕玩要小心啲啦!😆記住乖乖聽肥媽話啦!😍祝身體健康!😊

  • Choi Lin Yan
    Choi Lin Yan个月 前

    肥媽早晨!沙翁在茶餐廳同麵包店有售

  • candy aso royal
    candy aso royal个月 前

    兩餸一甜品剛好吖,多謝阿媽用 如黃鶯的美妙嗓子 介紹好聽的英文歌。😍😍😍

  • Helen Miao
    Helen Miao个月 前

    燒乳鴿,my favorite

  • Mei wa Ng
    Mei wa Ng个月 前

    好想食40年前澳門街邊的炸糭,肥媽可否教教呢?😊

  • Rebecca Liang
    Rebecca Liang个月 前

    沙翁又叫蛋球

  • Rosita Wong
    Rosita Wong个月 前

    good show

  • 凌玉蘭
    凌玉蘭个月 前

    冰花蛋球

  • Rebecca Liang
    Rebecca Liang个月 前

    So Glad your honey backed. 哪位姐姐话好期待?我觉得有哪一次你唔期待呢🤣🤣

  • Kenvy Woo
    Kenvy Woo个月 前

    Uncle Rick addoil💪💪💪

  • julia chang
    julia chang个月 前

    肥媽!你好 看你煮餸就是開心😃,今天的裝扮好🉑️愛,有顆年輕的心,永遠青春 美麗,💕❤️你!

  • R Kien
    R Kien个月 前

    請問肥媽乳鴿可以用風筒吹乾表皮才放入氣炸鍋嗎?

  • Bang Dao
    Bang Dao个月 前

    正確叫沙翁

  • Kam Yip
    Kam Yip个月 前

    肥媽,你啲油炸小小野就起泡?用菜花籽幾好架,不過我住係英國,唔知同唔同香港啲油呢?我在英國買啲油炸好多野都唔會起泡,。

  • Kam Yip
    Kam Yip个月 前

    肥媽,你說以前乜工作都做過,好窮既,咁你又識英文?

  • Wing Lam Lam
    Wing Lam Lam个月 前

    希望可以唱當

  • kuos kuo
    kuos kuo个月 前

    呢個就系莎翁 廣州老西關證實

  • yin fang liu
    yin fang liu个月 前

    今曰的打扮好靚呀

  • Peter Lau
    Peter Lau个月 前

    早晨好!肥媽!醒來就看見你,你毎日陪伴我及我太太,尤其我太太最喜欢睇你!祝贺你老公下星期出院!澳洲雪梨彼得刘

  • Alice Wong
    Alice Wong个月 前

    大家好肥媽祝你老公早日出院身體健康願你們一家人生活美滿幸福肥媽我喜歡你的樂觀人生多多向你、學習尤其你的廚藝更要向你學習多謝你👍👍👍👍👍👍👍👍👍👍👍

  • 林晨露乃千
    林晨露乃千个月 前

    阿媽今日好靚(❁´◡`❁)*✲゚*

  • Lan Lan
    Lan Lan个月 前

    肥媽可否教韓國醬油蟹

  • philip Ng
    philip Ng个月 前

    肥媽下次教下斑蘭糕啦!

  • 紅8精神
    紅8精神个月 前

    祝願爸爸身體健康💪💪💯💯😘😍😅快D全部康复哂🌹💕💅💅🙏🙏

  • 紅8精神
    紅8精神个月 前

    呀妈沙翁系小孩子時候最爱👍👍💯💯🌹💕❤️😅😂😘

  • helena lee
    helena lee个月 前

  • May Vuong
    May Vuong个月 前

    What can replace if I don’t put fish sauce because I am a vegetarian

  • Mary Tsoi
    Mary Tsoi个月 前

    Thai prawns with bean thread in pot

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