五香肉卷, 外皮香脆, 内馅扎实, 农历新年必备的家常菜 (Ngor Hiang/Loh Bak) a must have dish for Chinese New Year!

五香肉卷 (Ngor Hiang/Loh Bak) 成了家家户户农历新年必备的家常菜. 它用一种专门的豆皮, 裹上剁碎的肉, 马蹄, 葱等, 包成如春卷. 在制作五香卷时, 必须注意的是采用新鲜的肉, 新鲜的虾, 接着就是好的腐皮. 包裹五香时, 不可太贪心, 放入太多馅料, 导致油炸时爆裂. 在油炸五香的过程不能太急躁, 火不能太大, 待一边呈金黄色时, 再将它翻转, 这样五香才会煎得香脆.
Ngor Xiang is a must have dish for Chinese New Year! When wrapping the Ngor Xiang, don’t be too greedy. Put too much stuffing in, which will cause it to burst during frying.The process of deep fried should be patient, and the fire should not be too high. When one side is golden brown, turn it over again, so that the Ngor Xiang will be fragrant and crispy.
材料 Ingredients:
1. 600克绞肉碎 (七分瘦肉, 三分肥肉) 600g minced meat (70% lean meat, 30% fat meat)
2. 300克草虾 300g shrimp
3. 蒜两条 2 stripes of leek
4. 一包咸豆腐皮 (可选用不咸的豆腐皮) 1 pack of salted tofu skin/non-salted tofu skin
豆腐皮切成 长: 20cm x 宽: 15cm,
Tofu skin cut into L: 20cm x W:15cm
5. 香菇10朵 (泡过温水30分钟) 10pcs dried mushrooms (soaked in warm water for 30 minutes)
6. 四颗蒜头, 三粒红葱, 少许姜片 4 garlic cloves, 3 shallots, a little bit ginger
7. 一汤匙麻油 1 tablespoon sesame oil
8. 少许糖 little bit of sugar
9. 两汤匙生粉/木薯粉 2 tablespoons corn starch/Tapioca flour
10. 两至三汤匙鱼露 2-3 tablespoons fish sauce
11. 四汤匙五香粉 Four tablespoons five-spice powder
12. 三汤匙花雕酒 3 tablespoons of Huadiao wine/Chinese cooking wine
13. 盐少许 little bit of salt
14. 胡椒粉少许 little bit of white pepper
15. 鸡蛋一粒 1 egg
16. 三汤匙面粉 3 tablespoons of plain flour
17. 两汤匙半耗油 2.5 tablespoons oyster sauce
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豆腐皮太干怎么办, 这样做豆腐皮会变软, 五香肉卷更容易包:
What to do if the tofu skin is too dry:
• 豆腐皮太干怎么办? 这样做豆腐皮会变软, ...
港式蜜汁叉烧，使用天然蔬菜腌制，效果非常满意 Chinese BBQ Pork/Char Siu marinated with natural colour
• BBQ Pork 港式蜜汁叉烧, 在家做叉燒...
泰式酸辣酱汁, 正宗泰式酸辣蒸鱼, 泰式凉拌冬粉 (泰式酸辣酱汁非常适合用来蒸各种各样的海鲜, 火锅/ 海鲜沾酱, 凉拌都适用)
Thai Seafood Sauce, Authentic Thai Steam Fish with Lime and Garlic, Thai Glass Noodle Salad
• 泰式酸辣蒸鱼, 泰式凉拌冬粉, 泰式万用酸辣...
我的背景:
我是一名全职厨师, 也是一名兼职食谱视频创作者. 我拥有15年的烹饪经验. 如果您喜欢这部影片, 请给我按个👍并与您的朋友分享这个视频.
订阅我的频道以获取更多免费的美味食谱. 感谢您观看我的视频.
I am a full-time chef and a part-time recipe video creator. I have 15 years of cooking experience. If you like this video, please click 👍 and share this video with your friends.
Subscribe to my channel to get more free delicious recipes. Thank you for watching my video.
如果您对此食谱有任何疑问, 有任何想学的料理, 欢迎在底下留言哦~
If you have any question about this recipe or any cooking you want to learn, please leave a message below

[@senscooking5007]

有了五香还需要一道鱼？今年过年还在烦恼蒸什么鱼吗？试试这个泰式酸辣蒸鱼非常开胃哦：kzbin.info/www/bejne/fIC5c3ugrZWZmNU 豆腐皮太干怎么办? 这样做豆腐皮会变软, 五香肉卷更容易包: kzbin.info/www/bejne/bKbNc36Gpd9lrM0

[@ahwahtan4892]

)

[@qqqq4629]

豆腐皮太咸什么办

[@senscooking5007]

@@qqqq4629 可以用kitchen towel抹掉一些盐哦~

[@senscooking5007]

不然馅料不要放太咸也OK,也可以选不咸的豆腐皮哦

[@lenongkumyingleong101]

8200

[@christinekoh6503]

很棒师父,你教的五香捲,作法与说明都很清楚步骤不马虎。👍👍👍

[@user-cw7hf3hr6l]

一個洞悉到愛的真諦的作者，寫的真好

[@familyleng174]

谢谢師父愛心教學新年家家戶戶都上这道好香味菜

[@boonkien61]

謝謝你的分享， 昨天我做了， 大家都說好吃😋

[@senscooking5007]

谢谢你的喜欢 😁

[@sowwong1934]

謝謝你的分享

[@jenwong1091]

谢谢你的分享,解释的很好.

[@MrJL620]

用擠花袋擠五香卷生好主意！用麵糊封口可以做得很漂亮！❤️

[@king8win706]

很棒！谢谢分享

[@anneleewk6896]

感恩分享

[@cpwong3978]

非常好的视频，讲解清楚，简单易做。谢谢分享👍

[@senscooking5007]

谢谢!

[@510527lim]

Very good, 要試試去做了！

[@nelsonmartizano3545]

I like the way you can do.the way you cut out the ingredient"s .It"s. Look great and clean and yummy.

[@FrankieCheah-fk8um]

From CEX Chef.. Taipei Taiwan, sekarang balik ke Negara Asal ..Penang Malaysia. !

[@irenedavid8037]

It's easy the way you teach.. Tq

[@jesslee9721]

Thanks Chef for sharing your delicious fried Ngoh Hiang. Do not wipe the cut bean curd skin

[@cheungfatwai4826]

最近想學一些泰国菜，看到一集泰国酸辣蒸鱼視频，泰国萬用酸辣醬，很實用，解说詳細，制作簡易、明白。很欣賞。再看了这一集才作留言評論。加油！努力👏👍

[@llh4263]

谢谢

[@johyingmah5825]

最近想学做五香肉卷，刚好看到朋友分享你的影片，做法超详细又简单易懂，明天买豆皮就开始做！😊 謝謝你的分享！

[@senscooking5007]

谢谢你的喜欢!

[@senscooking5007]

有任何问题可以留言这里或FB

[@fionfion1542]

好厨艺😊一定很好吃😋

[@juliachang3952]

頭一回看你的視頻，講解分明，真誠 有問必答，支持你👍🥰

[@senscooking5007]

谢谢! 😀

[@tpoo6879]

Thanks for your translate captions, Thanks for your formula, Thanks.

[@jessieng2895]

Wow Looks good & yummy. Thanks for sharing Chef. Happy New Year. ❤

[@yeoah9883]

师傅我觉得你下五香粉太多了，那些菜类先摆一边，调味料先直接加在肉再跟其他的一起搅匀更佳。

[@FrankieCheah-fk8um]

Sos yg paling Top.. Sos Chilli 8.sudu chap Tupai, Sos Tomato 4 sudu cap kimball, limau nipis 1 biji, ambil juice ,bawang purih 2.biji besar, tumbuk halus, belacheng goreng 1.sudu ,campur dengan air panas dan mixed well.. Apa rasa.. Try kan Pelanggan You Tube.. ( law Bak, Spring Roll, goreng ikan, goreng ayam, gireng sotong ) pun boleh guna.. Sos KFC pun tidak ada pertandingan.. Ok.

[@china84ccp]

閩南傳統的五香肉卷都是用五花肉切成條狀，用肉末的話就少了那個口感

[@cycnleus6815]

可爱的老公呀

[@ngsweekiang3208]

Very easy to follow, good video

[@fionfion1542]

我试做了好好吃哦😋！

[@senscooking5007]

thank you!

[@snoopybrown2438]

Using the bag to squeeze out the minced ingredients onto the tofu wrap is a great idea…👍 For me I would prefer to add water chestnuts instead of celery. To each his own but looks just as palatable. Thanks chef! 💪

[@jesslee9721]

Chef Thanks for your delicious ngoh hiang demo. Hope to receive notification for your future demos.

[@xiaoyan4384]

师傅您真的好棒！我总觉得大饭店的五香肉卷怎么就那么好吃，街边快餐店就是吃不出那味道。昨天看了您的视频突然醒悟，那是鱼露的味道。今天试做了，非常好吃，我觉得比大饭店的要好吃，因为是自己做的，有成就感。谢谢师傅无私分享！🙏

[@senscooking5007]

谢谢喜欢! 😁

[@FrankieCheah-fk8um]

Hallo Top Chef.. Recipi kamu bagus, istimewah dan lengkao ,ceramah kamu terang, benar dan terliti, di sini kita kongsikan recipi tersebut.. Haya tambahan ,Water Chest Nut, dan Biscurt Marry 5 pcs.. Tambahan 2.jenis ini, kamu pasti boleh menang Asia Chef.. Ok. Gd job ..Kam Sheah !

[@rubychen6644]

Very good

[@shallysong7762]

Hi Sen, Are you a Malaysian chef? Like your cooking very much, will try to make your Ngoh Hiang recipe .. Waiting to watch more of your cooking series..Thank you..

[@senscooking5007]

Yes, I am Malaysian. Thanks you for watching my video. Please share my videos with your friends and family 😁😁😁 please look out for more videos in my video list. Subscribe and click bell button to receive notification when I upload new videos. Thanks you very much! 😙

[@shallysong7762]

@@senscooking5007 sure to watch, your videos are special

[@doristan8985]

Now I watch your video, is a good idea of doing your method fast and neat

[@senscooking5007]

Thanks you!

[@FrankieCheah-fk8um]

Gula 2.sudu sudah miss out di Sos ingredientyang saya bagi, tambahkan.. Ok.

[@JenHope118]

If the bean skin is salty , don't add salt. Usually 1 teaspoon five spice powder to 400 GM of meat is enough.

[@layyinggan5676]

👍 👍 👍

[@wj35tc99]

餡料放膠袋再擠出真的慳了很多時間👍

[@senscooking5007]

对哦！😀

[@dgred1610]

Hi, thank you for sharing this recipe what flour did you use for sealing the wrapper? is it all purpose flour, cassava starch or cornstarch?

[@senscooking5007]

all purpose flour

[@jeelingloke3404]

谢谢分享！您的料理说明的确简易清悉，我会学煮，不过若用空气炸锅(air fryer), 成品与油炸的会有分别吗？

[@senscooking5007]

你好，成分是一样，放入气炸锅前，在豆腐皮外层用刷子先刷上一层薄薄的油再放入气炸锅。先用比较低的温度，内馅大概熟了再用高温把外层烘脆。建议包小条一点，比较容易熟。谢谢! 😁

[@jeelingloke3404]

谢谢明生师傅！

[@senscooking5007]

@@jeelingloke3404 不客气，希望你做得成功。跟着我的步骤应该没问题。。

[@ngbebe8210]

After make, can keep how long in the fridge? The leek,,, can replace by what? Do you think if use "Sekuang" ok or not. I don't like mushroom...I don't put. Isit ok?

[@maylim4029]

材料和方法好，但用塑料袋不会有塑化剂吗？

[@irenedavid8037]

Where can I get the dry tofu

[@peiyunwang570]

我买的腐皮很咸；湿布抹过还挺咸的，还需要加鱼露和盐吗？ 我看的有些视频示范是先蒸后炸，您的看法是什么样？直接炸比较脆吗？

[@senscooking5007]

可以买不咸的皮，或是把鱼露减少。直接炸效果比较好。

[@earldelacruz3727]

can you add English subtitles please

[@Wingburner]

Hi Sen What is the middle dipping sauce ? Thanks

[@senscooking5007]

Sour plum sauce 😉

[@ngbebe8210]

The bean curb skin need to wash... How u do it... Can share

[@senscooking5007]

No need to wash

[@user-ld6gj1qy7t]

今年新年可以自己做了

[@senscooking5007]

yea!

[@johntan3901]

以上的材料能做出几条五香肉卷呢

[@senscooking5007]

10-15条如果根据我们的size,不会太大条。谢谢!

[@Grace-cp3ov]

先蒸熟后炸可以吗？

[@senscooking5007]

可以，不过肉汁会流失

[@NSChu-pe4ri]

我这儿卖的咸腐皮是非常咸的，难以入口。如果用淡的，在馅料的调味需做调整吗？

[@senscooking5007]

不需要调，除非平时吃得重口味才稍微调些咸度

[@lotusblooms5400]

问下师傅，肉卷不用先蒸熟吗? 有什么不同?

[@panmuxin3754]

師傅，請回复。謝謝！

[@tinasun6909]

@@panmuxin3754 可以自己尝试一下。

[@kongsingman909]

面粉是中?低?高筋的？

[@senscooking5007]

普通面粉，中筋

[@chanjas8598]

沒有字幕，谢谢分想

[@rachelyin6188]

明师傅，请问我包好了的五香炸肉卷可以先收进container放进冰箱冷冻收着慢慢吃，等要吃的时候再拿出来退冰解冻，然后拿去油炸来吃吗？

[@hiewmingseng8577]

如果做了放在冰箱再解冻之后，再炸过程，水份会一直排放出来，效果就不会外脆而且豆腐皮也是会破烂，您可以做好后炸到8分熟再保存，再食用之前解冻后，用煎还是微波炉加热后就可以了。tq

[@Grace-cp3ov]

蚝油没看见在文字栏上

[@senscooking5007]

谢谢提醒，已加入😀

[@sawty2909]

厨师在处理食物的时候，不应该带戒子。很不卫生

[@yingbrown2331]

什么地方可以买到这种豆腐皮呢？

[@senscooking5007]

一般超级市场，或干粮店都可以找到

[@ulieshutitdownreid9843]

That’s a lot of five spice powder 🤷🏻‍♀️

[@wingyeekok3194]

More0

[@ulieshutitdownreid9843]

English please

[@siowyinlim5732]

Y

[@tanmolly6154]

S

[@faelee3463]

可以用十三香代替五香粉吗？

[@senscooking5007]

不可以哦

[@faelee3463]

@@senscooking5007 不是会更香吗？

[@senscooking5007]

@@faelee3463 如果你喜欢十三香的味道你可以试试，可是味道不是五香卷的味道

[@faelee3463]

@@senscooking5007 👌谢谢😄

[@user-ef9xu9rb3i]

五香粉太多，吃不到别的味道了

[@senscooking5007]

你好，可以依据自己的喜爱来调整

[@iriswychang]

请问您是来自于“马来西亚”吗？

[@senscooking5007]

是的 😀

[@johngoh3846]

为什么刷粉水的腐皮要留怎么长?

[@senscooking5007]

@@johngoh3846 你想留短一点也可以哦～

[@king8win706]

Thank you for viewing my channel 🤸🏻‍♀️

[@sonson7642]

O

[@karenxx3013]

师父好，想问下需要加麻油？怎么没看到你放

[@HaiNguyen-sc2ze]

Vo ấy gọi là cái gì vậy??

[@oanngavuong6854]

Tàu hủ ky đó

[@MONTDEBOIS]

料理後事？五,,,,不是中餐,也不是中華美食

[@mooikhengchuah2366]

这样包五香卷，作酒席一定骂。会包月份的，一定不这样包。原谅我的真心话。