鍋鍋RORO YouTube Channel Analytics and Report

鍋鍋RORO YouTube Stats & Analytics Dashboard (Data Updated on 2019-10-15)
Joined YouTube on: 2019-01-14Area: Hong Kong SAR China  Language: Chinese Traditional 
Subscribers Live Sub Count
353  0.3%
Total Views
19.65K  1.1%
Average Video Views
1.64K  1.2%
Total Videos
12 
Related Channels
Channel Tags
Related News
Global Rank
3,259,616th  (Top 36.2%)
Country/Area Rank
7,096th  (Top 63.8%)
NoxScore
  2.25 
Published Videos
3  (Recent Month)
Est. Partner Earning
--   (Monthly)
Est. Potential Earnings
$ 6.71  (Each Video)
鍋鍋RORO Daily Followers & Views Data Comparison 
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30 Days
Views
Subs
Subs Growth Last 7 Days: Subs Compared to Previous Last 7 Days:
鍋鍋RORO Subscribers History Data (Recent Year)
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Tips: YouTube only displays three digits numbers of subscribers, so the curve has some changes
鍋鍋RORO Views History Data (Recent Year)
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鍋鍋RORO Future Projections (Next Year)
Estimated Audience Age & Gender 
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Average interaction of the last 30 uploaded videos
  • Views/Subs
    429.75%
  • Likes/Views
    1.80%
  • Comments/Views
    0.46%
  • Dislikes/Views
    0.04%
Views Graph for the Last 30 Videos
Avg.Views1.52K
Most Viewed Video from 鍋鍋RORO YouTube Channel
10.48K Views· 2019-06-07 Published Date· 131 Likes· 14 Comments

#端午節 #包粽 今年的端午節從內到外都不平凡 ! “--蘆兜糭 —————————————————————————————— ▋ 主要材料: (上部位)五花肉 750g 咸蛋黃 24個 糯米 2500g 蘆兜葉 24條 草繩 紅豆 500g ▋ 五花肉-調味料: 海鹽 60g 八角 3個 五香粉 4 湯匙 花椒 2茶匙 桂皮 1根 月桂葉 3片 ▋ 糯米醃料: 鹽 5湯匙 油 5湯匙 —————————————————————————————— 預處理: 1.咸肉至少要醃制48小時,在一個鐵鑊中以小火加熱,放入粗海鹽加熱到聽到啪啪聲音,加入花椒粒、手撕桂皮、手撕月桂葉、手撕八角、隨便翻炒一下就可以關火,倒入碗中即放入五香粉和糖,把醃料都待涼後撤在五花肉上,用保鮮膜封好放入雪櫃冷藏。 2.紅豆提前6個小時浸泡(提前一天做),**浸泡完成後隔水混合入糯米中。 3.糯米不用浸泡,只前在提前包糉前洗淨,順道加入浸泡好的紅豆,用上述調味料醃製1.5小時(當天做)。 4.燒一鑊水,汆燙一下蘆兜葉和咸草繩以作殺青之用,去除葉片的草腥味,順便增加繩子的韌性。 5.咸鴨蛋拆殻,分離蛋白,只要蛋黃。 當一切準備就緒就可以制作包糉了。 做法: 1/把以上所有材料都擺放好,醃制好的五花肉先用一把乾爽的掃把肉上面的粗鹽大料都大致掃走,放在砧板上切成大小相等的小件。 2/手握一根蘆兜葉,用剪刀剪去葉子底部,拇指按壓葉底往外圍繞四指捲兩圈,以此類推不斷往上捲,切記捲扎時要用力扎緊,可以用牙籤刺入筒底作固定,葉頭較軟的部份先對接固定,手握葉頭部。 3/來到加入餡料的步驟了,先放入糯米,加入每一層餡料之後都要用筷子輕輕壓實,然後把醃好的五花肉放進去,接著再加入一層糯米,不要忘了用筷子輕輕壓實,放入咸蛋黃,加入一層糯米→五花肉→糯米(壓實) →咸蛋黃→最後的糯米,只需要加到7、8分滿。 4/兩拇指交叉著接疊封口,分別把葉邊往對應的方向接疊就壓緊封口,然後綁糭子,用手指壓咸草繩在糭子的一頭,然後沿住另一頭的方向,繞上幾圈,注意在草繩繞圈的時候,要在中間形成一個交叉,就個交叉才可以固定好糭葉,繼續繞圈,到了上下頭能相遇時,往糭子左右兩側交接地再繞一圈,綁實打結固定。 5/用一個較大的湯鍋,先煲燙約半鍋水,放入包好的糉子,水不足時再按量加水至過面,水滾起後起計小火煮4小時,中途要不斷加補水,要加至過面。 6/煮完後不要令糉長期浸在水中,會令其味道減淡,要盡快瀝乾水份。 —————————————————————————————— ▋ Main Ingredients: 750g Pork belly 24 Salted egg yolks 2500g Glutinous rice 24 pandanus leaves Grass ropes 500g red bean ▋ Marinating for Pork Belly: 60g Sea salt 3 Star anises 4 tablespoons of allspices 2 tsp Huajiao 1 cinnamon 3 Bay leaves ▋ Marinating for Glutinous Rice: 5 table spoons of salt 5 tablespoon of oil —————————————————————————————— ★Facebook Page (RORO) : https://www.facebook.com/RORO-%E9%8D%8B%E9%8D%8B-648612968927392/ ★Instagram: rorocookery ★E-mail: rorocookery@gmail.com

Latest Videos from 鍋鍋RORO YouTube Channel
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