#素顏版完整上線
#影片內有愷愷日常保養分享
每天都要認真的生活,是我每一天每一天對自己小小的期許,瑣碎的生活日常,對我來說都是重要的生活儀式,好好的保養,好好的吃我喜歡的早餐,好好的喝一杯咖啡。
春天快要來了,好期待,在這個寒冷的尾聲,替自己煮了一人份的蔥火鍋,暖暖胃,暖暖心。
Living each and every day in earnest is an expectation, albeit a small one, I have for myself, and for me, even the trivial parts of the everyday are important rituals of life: truly taking care of my skin, truly enjoying my favorite breakfast, and truly enjoying a cup of coffee.
Spring is almost here, leaving me excited, and here at the tail end of the cold, I’ve made myself green onion hot pot for one, warming not just the belly but also the heart.
#season #lifestyle #cooking #food
#healing #kaikaischoice #GreenOnion
#愷愷的選擇 #療癒 #24節氣 #葱 #火鍋
#蔥鍋 #파전골을
同時也有3部Youtube影片,追蹤數超過6,100的網紅Chris Wong Private Kitchen Cooking Channel,也在其Youtube影片中提到,Mala (Spicy) Hot Pot Ingredients A: Hot Pot Beef Slices .................. 100 g Beancurd Sticks ........................ 70 g Shrimps ...............
蔥火鍋 在 Facebook 的最佳貼文
不知道我哪來的勇氣素顏入鏡??!!
#分享我的日常
蔥火鍋 在 影。像。生。活 Facebook 的最讚貼文
聽說這波降溫會很有感,該端出熱呼呼的火鍋了🍲🍲🍲
#差不多食譜: http://bit.ly/2RyPCBe
主食材用的還是 豐原區農會 生產的 #豐原大蔥 ,這鍋蔥比肉好吃!
比較大的問題是,大蔥到底開賣了沒啊?
#步步高升 #直立大蔥火鍋 #火鍋
蔥火鍋 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
Mala (Spicy) Hot Pot
Ingredients A:
Hot Pot Beef Slices .................. 100 g
Beancurd Sticks ........................ 70 g
Shrimps ...................................... 8 Pcs
Black Fungus ............................. 6 pcs
Potato (sliced) ........................... 1 Pcs
Onion .......................................... 1/4 pcs
Lotus root ................................... 1 Segment
Chinese Leek .............................. 2 Stalks
Chinese celery ............................ 1 Bunch
Coriander .................................... 1 Bunch
Scallion ....................................... 1 Stalk
Corn starch ................................. A few
Ingredients B:
Dried red chili pepper ...................... 14 g
Ginger (minced) .............................. 2 Slices
Star anise ........................................ 2 Pcs
Bay leaf ........................................... 2 Pcs
Cinnamon sticks ............................. 2 Pcs
Single clove garlic (minced) .......... 1 Pcs
Sichuan hot pot soup paste .......... 2 Tbsp
Sichuan chili oil .............................. 1 Tbsp
Shaoxing Wine ............................... 1/2 Tbsp
Maggi sauce ................................. 1/2 Tbsp
Sichuan green peppercorns .......... 1 tsp
Sugar .............................................. 1/2 tsp
Sesame (roasted) .......................... A few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
By 我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Pan fry the sliced potatoes until it turns golden brown on the edges and set aside.
2. Coat the shrimps with corn starch. Pan fry the shrimps until they turn golden brown on the shells and set aside.
3. Add a pinch of salt in a pot of water, bring to boil. Cook the lotus root and black fungus separately.
4. Heat up a frying pan on low heat, add some oil. Stir fry with Sichuan green peppercorns, Star anise, Bay leaf and Cinnamon sticks to enhance flavor.
5. Add Dried red chili pepper, Single clove garlic, Ginger, Sichuan hot pot soup paste, Onion, Sliced Beef And Bean curd Sticks. Stir Fry to enhance flavor.
6. Then stir fry with Lotus root, Black Fungus, Shrimps and Potatoes. Add Sugar and Shaoxing Wine.
7. Finally Add Sichuan chili oil and the greens. Stir fry well and sprinkle the sesame on the top before serving.
Enjoy
「麻辣香鍋」
材料A:-
火鍋牛肉片(牛頸脊).......100g
枝竹.................................70g
海中蝦.............................8隻
雲耳.................................6朵
薯仔/土豆(切片)..............1個
紫洋蔥.............................1/4個
蓮藕(切片)......................1段
蒜苗(切段)......................2棵
中芹/芹菜(切段).............1棵
芫荽/香菜(切碎).............1棵
蔥花................................1棵
生粉/澱粉.......................少許
材料B:-
二荊條乾辣椒..................14g
薑(切碎)..........................2片
八角.................................2粒
香葉.................................2片
桂皮.................................2小塊
獨子蒜(切碎)...................1粒
麻辣火鍋底料..................2湯匙
紅油.................................1湯匙
紹興酒.............................1/2湯匙
鮮醬油.............................1/2湯匙
麻椒/青花椒....................1茶匙
糖.....................................1/2茶匙
已烤白芝麻......................適量
做法:-
1. 熱油鍋裡下薯仔片半煎炸至金黃焦香拿出備用。
2. 海中蝦於蝦背位置用刀?開,去蝦腸洗淨瀝乾,然後撲少許生粉/澱粉放於熱油鍋裡半煎炸至金黃焦香拿出備用。
3. 燒一鍋水,下少許鹽煮至沸騰,然後分別下蓮藕片和雲耳入鍋,燙熟拿出瀝乾備用。(燙好之蓮藕片可以泡一下冰水,使蓮藕片更爽脆)
4. 熱油鍋下材料B之麻椒/青花椒、八角、香葉、桂皮以小火炒香,下材料B之二荊條乾辣椒、獨子蒜、薑、麻辣火鍋底料炒香,然後下紫洋蔥、火鍋牛肉片、枝竹加入鍋內炒香。
5. 蓮藕片、雲耳、海中蝦、薯仔片下鍋,加入糖、鮮醬油炒均勻,從鍋邊灒入紹興酒炒勻,最後加入紅油、蒜仔、中芹、芫荽、蔥花和已烤白芝麻便可。
蔥火鍋 在 MORE Or less 影像生活 Youtube 的最讚貼文
華人的年節到了,把 #豐原大蔥 立起來,讓吃到的各位都能 #步步高升 ~~
沒吃到的還等什麼,趕快去買大蔥回來自己做!
材料:
豐原大蔥 ...... 2根
火鍋牛肉片(要肥一點的) ...... 1盒
薑片 ...... 適量
蒜片 ...... 適量
食用油 ...... 1大匙
高湯 ...... 約500ml
調味用的鹽巴 ...... 適量
火鍋料 ...... 你高興就好
作法:
1. 大蔥切段備用。
2. 把大蔥排入火鍋裡,邊緣放上薑片和蒜片,下點食用油開始加熱。
3. 等待大蔥底部稍微焦糖化的同時,擺入牛肉片(讓肉的油脂也出來一些)。
4. 加入高湯煮成火鍋。
蔥火鍋 在 菜單研究所 Youtube 的最佳解答
討論菜單,加入LINE@ 👉 https://line.me/R/ti/p/%40lgp7801d
IG追蹤每日減脂紀錄👉https://www.instagram.com/menukevin/
【菜單研究所】相關產品👉http://bit.ly/2PBrWJX
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營養概算
熱量 504大卡
蛋白質 32.5公克
脂肪 8.7公克
碳水 70公克
(參考資料:衛福部食品營養成分資料庫)
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食材:
白飯 半杯
牛梅花火鍋肉片 約100公克
洋蔥 半顆
雞蛋 1顆
白芝麻 少許
蔥花 少許
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總花費 約130元
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製作時間 約30分鐘