關於 茶 ice paper ，我們在網路上蒐集到這些相關的討論、資訊與評價

【春大直x 莫凡彼 5公升重量裝冰淇淋】
Chun Place x Movenpick Five Liter Ice Cream Sale

🍨 7/19-7/28 限時拍賣
(Nine-Day-Flash Sale from 7/19-7/28)
🔗 網路下訂 春大直自取 (Order online and self pick up at @chunplace)
https://bit.ly/2VP7koZ

✨7種人氣口味任你選：
7 classic flavors available for your choosing:
金典巧克力Swiss Chocolate、
夢幻香草Vanilla Dream、
草莓Strawberry、
咖啡Espresso Croquant、
義大利起士Straciatella、
楓糖核桃Maple Walnut、
瑞士牛奶糖 Caramelita

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Pre-order now!
First 1000 customers get a free 5 liter isothermal bag!
👉 50% OFF! 你沒看錯就是五折！五折！五折！
⚠️ 5公升只要1260元(原價$2520) Original Price: $2520 Now: $1260

First time making churros 😂
Thanks @ameliatann for helping and editing those photos for my lazy ass 🤣

最近疫情都在挑戰我的廚藝😂
為了這次為期9天的莫凡彼限時拍賣，居然做了人生第一次的吉拿棒 哈哈哈 也是有夠瘋的 🤣 有興趣在家做的朋友我也把食譜放在下面囉～ 配上冰淇淋真的超爽的啊！

🔗 https://bit.ly/2VP7koZ
🚝 劍南路站
☎️ (02) 8502-7209
📌 No. 303, Lequn 3rd Road, Zhongshan District, Taipei City, 10491
👯Tag your drinking buddies!

Churros Recipe
Mix and boil:
1 cup water
1/4 cup unsalted butter, diced into small cubes
1 Tbsp granulated sugar
1/4 tsp salt

Once boiled in a pot, quickly add in sifted flour:
1 cup all-purpose flour

Wait for 5-10 mins before blend in:
1 large egg (feel free to add another egg for richer tasting, but one is fine)
1/2 tsp vanilla extract

Heat the pot of vegetable oil to 175C, for frying
Once golden brown, place on a paper towel for 20 seconds for draining before rolling into the cinnamon sugar mix

For coating the churros, mix in
1/2 cup granulated sugar
3/4 tsp ground cinnamon
And you’re done!

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各种各样～🧆美味美食、🍺啤酒、🥤饮料、烧烤🍢你可以一边品味当地美食，傍晚时分，音乐和璀璨灯光照亮整片夜空填满整个牛仔城，如此让人放松的感觉舒服😌

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Chicken wing烤鸡翅膀（3只） Rm13.90
Lamb skewer 烤羊肉 Rm4.90
Japan fresh oyster 新鲜日本生蚝 （3粒）Rm36.90
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Chives烤韭菜 Rm3.90
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今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

啖啖肉訂購資料
查詢What’s App 5282 4360
訂購What’s App 9038 6920
資料連結👇🏻
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✨✨✨✨✨✨✨✨✨✨✨✨
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Whatsapp 落單
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✨✨✨✨✨✨✨✨✨✨✨✨
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✉️info@9-beauty.com
2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇‍♀️

易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

Hello friends! Today we're going to share with you how to make a classic carrot cake and velvety cream cheese frosting.

Be honest, we’ve never tried a carrot cake before, until we found this recipe. We’re so surprised that It’s so easy and super super yummy. Everybody loves it. This cake is totally different from sponge cake or chiffon cake, it’s dense, super soft and deeply moist. And adding the walnuts in the batter is the perfect combination.

Carrot cake is an old fashioned dessert. Many food historians believe carrot cake originated from Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Even use it to make desserts.

This recipe is from the famed Rose Bakery in Paris. Their carrot cake is the best selling item in each of its locations in Paris, London, New York, Tokyo, Seoul and etc. And now it’s also our best ever carrot cake. We invite you to enjoy and explore this new cake.

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ZqjaopvxLPg
---------------------------------------------------------------------------------------------
How to make Carrot Cake Recipe
Carrot Cake Recipe Recipe

☞ Cake pan size: 15cm/ 6inch

✎ Ingredients
☞ For the cake
carrots 250g, peeled
egg 2, at room temperature
granulated sugar 112g
vegetable oil 150ml (133g)
all-purpose flour 150g
ground cinnamon 1.3g (1/2 tsp)
baking powder 2g (1/2 tsp)
baking soda 1.5g (1/4 tsp)
salt 1.6g (1/4 tsp)
walnuts 75g

☞ For the icing
cream cheese 125g, at room temperature
unsalted butter 62g, at room temperature
vanilla extract 2g (¼ tsp)
powdered sugar 30g

✎ Intructions
1. Preheat the oven to 170˚C
2. Butter the cake pan and line its base with a parchment paper.
3. Roughly chop the walnuts and then place them into the food processor, use the pulse function so you don’t end up with walnut paste.
4. Peel the carrots and remove the top and bottom. Cut into small chunks. Place the carrot chunks into the food processor, finely grated. Or grate the carrots on the small holes of grater. Set aside.
5. In a large bowl, combine flour, baking soda, baking powder, ground cinnamon and salt together, mix well.
6. Beat the eggs and sugar on medium speed for 3 minutes with an electric hand mixer, until fluffy and a bit of light.
7. Gradually pour in the oil little by little while beating constantly until fully combined.
8. Add the carrots and fold evenly by spatula, then add the dry ingredients into the mixture until just to incorporate. Finally fold in the walnuts.
9. Pour the mixture into the prepared pan and bake for about 45~50 minutes or until a knife or sticker inserted in the center comes out clean.
10. Remove from the oven and let cool in the pan, once the pan is cool to the touch, remove the cake from the pan and let cool completely on the rack.
11. Make the icing. Beat the butter with vanilla extract, till smooth, then add the cream cheese and beat for a few minutes till the mixture is well combined. Add the powdered sugar and mix well.
12. When the cake is cold, ice the top with the icing, it can be as smooth or rough as you like.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:30 Ingredients
01:15 Butter the pan
01:50 Preparing the ingredients
04:31 Make the Carrot Cake batter
08:30 Baking
09:03 Make the icing
10:45 Icing the cake
11:33 Carrot Cake taste
-----------------------------------------------------------------------
#CarrotCake
#HealthyDessert
#easyRecipes

材料：
鯖魚 2條
洋葱 1/4個
鹽 少許
蛋黃醬 3湯匙
生薑茸 1湯匙
豉油 1茶匙
葱 1湯匙

做法：
1.洋葱切絲，浸冰水；鯖魚用廚房紙抹乾，撒上鹽醃一會，切成兩件，備用。
2.把蛋黃醬、鹽、生薑茸、豉油、葱拌勻成抹醬。
3.燒熱鑊下油，先煎魚皮一面至微黃，然後翻轉再煎至熟。
4.把鯖魚放在鋪了牛油紙的焗盤上，抹上蛋黃生薑醬。
5.放入焗爐，以180度焗2至3分鐘，至表面金黃色。
6.上碟，先鋪上洋葱，然後再放上鯖魚即可。

Bake Mackerel with Mayonnaise and Ginger Sauce
Ingredients:
Mackerel 2 pcs
Onion 1/4 pc
Salt little
Mayonnaise 3 tablespoons
Ginger paste 1 tablespoon
Soy sauce 1 teaspoon
Shallot 1 bundle


Methods:
1.Shred onion and soak in ice water. Pat dry Mackerel with kitchen paper, marinate with salt for a while, cut into two pieces, set aside.
2.Combine well mayonnaise, salt, ginger paste, soy sauce, and scallion.
3. Heat the wok add some oil, sear the mackerel with skin facing down until light brown, and then flip the mackerel until cooked.
4.Cover a baking tray with tracing paper, transfer the mackerel to baking tray, and add mayonnaise ginger sauce on top of mackerel.
5.Bake at 180 degrees for 2 to 3minutes until golden brown.
6.Transfer to the plate, add the onion first, then add the mackerel on top. Done.

? 8折全年睇《蘋果》即慳$121！
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サクサク、カリカリの甘いダルゴナ（いわゆるHoneycomb・Sponge Toffee、バター抜きのトフィー、日本で言うカルメ焼き）をたっぷりと浮かべて、溶けていくのを目と舌で楽しむミルクティーの作り方です。甘くてコクのあるダルゴナ、病みつきになりそうです。
*レシピ*（およそ4杯分）
１．大きめの鍋に水 50g、グラニュー糖 100gを入れ、中火にかける。
２．混ぜないで加熱し、ほんの少し茶色に色づき始めたら火から下ろす。温度は170度です。
３．急いで重曹 5gを振り入れ、混ぜる。
４．オーブンシートに取り出す。熱いので気をつけて！
５．そのまま完全に冷ます。
６．冷めたら好みの大きさに割る。細かく潰したものも作る。
７．氷を入れたグラスに牛乳を入れる。
８．細かくした６を入れる。
９．濃く出した紅茶を入れる。
１０．大きめの６を飾る。
１１．でけた。

1回目：ピントが合わなくて撮影できてなかった
2回目：シロップの温度が低かったみたいで白くなっちゃった
3回目：ピントOK！温度OK！ようやくOK！
3回も作ることになっちゃったけど、ダルゴナを使った飲み物がしばらく楽しめそう。紅茶の代わりにコーヒーでもおいしいですよ。

Here is how to make milk tea floating with lots of crispy, crunchy, sweet dalgona (Korean sponge candy; also called Honeycomb Toffee or Butterless Toffee) that melts with your eyes and tongue. You'll become addicted to the sweet and rich dalgona!

*Recipe* (makes about 4 servings)

1. Put 50g of water and 100g of granulated sugar in a large pan on medium heat.
2. Heat without mixing and remove from heat when it starts to turn a little brown and the temperature is 170 degrees Celcius.
3. Quickly add 5g of baking soda and mix.
4. Remove to a piece of parchment paper. Be careful, it's hot!
5. Let cool completely.
6. When cool, divide into pieces of whatever size you like. Make finely crushed ones, too.
7. Put milk in a glass with ice.
8. Add 6 finely crushed dalgona.
9. Add strong black tea.
10. Decorate with 6 slightly larger dalgona.
11. It's done.

1st Time: Wasn't in focus and couldn't photograph
2nd Time: Syrup temperature was low and it turned white
3rd Time: Focus OK! Temperature OK! Finally OK!

We made it three times, so we were able to enjoy a dalgona drink for awhile. But coffee is more delicious than tea!

#dalgona #honeycombtoffee #milktea #韓国式カルメ焼き #ドリンク #StayHome