Appreciating this length that I kept for 2 years cause it got a trim 😌
Longest I ever grew my hair till it reached the bum. So let's a talk a little on hair health to make it strong and thick:
✴️Watch the food ladies. I noticed when I cut back on my protein in take my hair started to fall a bit more. So it matters what you eat allll the time 😉 Eat a Variety of protein sources.
✴️ Take your supplements Vit B, C, D, Zinc, omega 3s and Iron. In other words eat well. See still talking bout nutrition here 😊
✴️Change in hormones can also cause hair issues. So take note of your hormones for general health.
✴️Brush your hair often. Comb it after conditioning in the shower and use cold water to rinse. Brush hair again after drying your hair.
✴️Hair does need a trim every few months cause this will actually encourage hair growth by getting rid of any damaged, broken, or split ends.
✴️Be mindful that coloring can damage but I know it's soooo fun to have colors 😏 I had red hair for 6 years and yes my hair was damaged for the sake of color.
✴️Care for yourself internally, externally will do the rest ❤️
Vlogged my first hair salon visit since mco at @number76. Catch it in my youtube and see how much I did cut
同時也有31部Youtube影片,追蹤數超過56萬的網紅kottaso cook【kottaso Recipe】,也在其Youtube影片中提到,【人気の悪魔のタレシリーズ】 ◆第一弾『悪魔の半熟煮卵』のレシピ ⇒https://youtu.be/u9DWXhL5lxM ◆第二弾『悪魔のシャキシャキ葱』のレシピ https://youtu.be/RS5wcBKcJhc ◆こっタソ動物園チャンネル 新しいチャンネルです!こちらもおヒマな時にど...
drying food 在 Facebook 的最佳解答
Crispy & yummy ~ Air-Fried Taiwanese XXL Chicken Cutlet 台式炸鸡排 【免油炸】~ 外酥肉嫩、少油版的豪大大鸡排,做法非常简单!
Easily made using Ninja Foodi AirCrisp function which able to crisp up the food without drying out the meat, tastes as good as deep-fried, so crunchy on the outside, the meat inside is juicy and tender 😋👍🏻
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Recipe link 食谱/做法:
http://dingoozatfood.blogspot.com/2021/07/air-fried-taiwanese-chicken-cutlet.html
IG: https://www.instagram.com/mfa_dingoozatfood/
#dingoozatfood #NinjaFoodi #airfryerrecipes
drying food 在 我爱大马美食 I Love Malaysian Food Facebook 的精選貼文
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drying food 在 kottaso cook【kottaso Recipe】 Youtube 的最讚貼文
【人気の悪魔のタレシリーズ】
◆第一弾『悪魔の半熟煮卵』のレシピ
⇒https://youtu.be/u9DWXhL5lxM
◆第二弾『悪魔のシャキシャキ葱』のレシピ
https://youtu.be/RS5wcBKcJhc
◆こっタソ動物園チャンネル
新しいチャンネルです!こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】(保存期間:冷蔵で約5日くらい、冷凍で約1ヶ月くらい)
●きゅうり:4本(6本くらい漬けてもぜんぜん大丈夫!)
●にんにく:2片
●生姜:ニンニクと同じくらい(生姜大好きな方はたっぷりで!)
●大葉:5枚
●ごま油
●醤油:大さじ4
●お酒:大さじ2
●みりん:大さじ2
●酢:大さじ1
●めんつゆ(3倍~4倍濃縮):大さじ1/2(和風だしが入っているものであれば何でもOK!白だし、ほんだし等)
●干し椎茸:1個(無くても十分美味しいよ♪)
●砂糖:大さじ1
●豆板醤:小さじ1/2(コチュジャンでもOK)
●塩こんぶ:小さじ1
●唐辛子
●炒り胡麻
※もっと辛くしたい方はお好みで唐辛子粉、豆板醤をもっと追加してもOK(最後にごま油を少し足しても美味しいよ)
※きゅうりの水分がかなり無くなってるので漬けダレはきゅうりが浸かればもっと漬けても大丈夫ですし二度漬けもOKです(二度漬けする場合はもう一度熱してあげて下さい)
※保存期間は約5日となっているんですけど安心して食べられる保存期間なので毎回清潔にしていればもっと保存出来ますよ。
※必ず晴れている日に干してあげて下さい。これからもっと暑くなると更に短い時間で大丈夫になると思うので6時間くらいで一度確認してみてね♪
-------------------------------------------------------
超超大好評の悪魔のタレシリーズ第3弾!
今回はみんな大好ききゅうりのキューちゃんを超える
僕の最高傑作『悪魔のバリバリきゅうり』を作りました。
干す事によってきゅうりの皮がしわしわになり
生で作るキュウリ漬けには絶対出せない弾力と歯ごたえある食感が生まれます。
パリパリよりも上のバリバリっていう感じで
これがきゅうりのキューちゃんの食感にとっても似てます♪
そんな干したきゅうりを悪魔のタレに漬けるともうマジでヤバイ…
食べれば食べるほどハマる…箸が止まらない…悪魔的旨さと食感になります!!🤤
正直、きゅうりのキューちゃんに負けない自信あります👍
干して漬けるだけ!!時間は少しかかりますが
ほぼほったらかしで出来るとっても簡単なレシピになってます。
あと少ない調味料でめっちゃ漬けられるのも超嬉しい♪
是非一度、この最高の食感とやみつきな味を試してみて下さい。
[Ingredients] (Preservation period: about 5 days refrigerated)
● Cucumbers: 4 (you can pickle about 6 cucumbers!)
● Garlic: 2 cloves
● Ginger: about the same amount as garlic (if you love ginger, use a lot!)
● Shiso leaves: 5
● Sesame oil
● Soy sauce: 4 tablespoons
● Sake: 2 tablespoons
● Mirin: 2 tablespoons
● Vinegar: 1 tablespoon
● Noodle soup (3-4x concentrated): 1/2 tablespoon (anything with
Japanese soup stock is fine! White soup stock, Fish Stock, etc)
● Dried shiitake mushrooms: 1 (It's delicious without them)
● Sugar: 1 tablespoon
● Dou ban jiang: 1/2 teaspoon (Gochujang is also fine)
● Seasoned seaweed: 1 teaspoon
● Chili pepper
● Roasted sesame seeds
※ If you want to make it spicier, you can add more chili powder and
soybean paste to your taste (adding a little sesame oil at the end is
also delicious)
※ The water content of the cucumbers is pretty much gone, so you can
soak more cucumbers in the pickling sauce, or you can pickle them
twice (If you want to pickle them twice, heat them up again.)
※ The preservation period is about 5 days, but it's a safe period, so
you can store them longer if you keep them clean every time.
※ Be sure to dry them on a sunny day. If it gets hotter from now on,
it will be okay to dry it for a shorter period of time, so check it
out after about 6 hours ♪
-------------------------------------------------------
This is the third recipe of the very popular Devil's Sauce series!
This time, I made my masterpiece, "Devil's Sun Dried Chewy Cucumber,"
which surpasses everyone's favorite, commercially prepared pickled
cucumbers "Cucumber Cu-chan"
By drying the cucumbers, the skin of the cucumbers becomes wrinkled,
giving them an elastic and crunchy texture that you can never get from
fresh pickled cucumbers.
The texture is more crunchy than crispy, which is very similar to the
texture of Cucumber Cu-chan.
When you dip these dried cucumbers in the devil's sauce, it's really good...
The more you eat it, the more addicted you will become... you won't be
able to stop eating it... it has a devilish taste and texture!
Honestly, I'm confident that it's as good as commercially prepared
pickled cucumbers!
Just dry and pickle! It takes a little time, but it's a very easy
recipe that you can almost leave alone.
I'm also very happy that it can be pickled with very little seasoning ♪
This is a very easy recipe that takes a little time, but can be left alone.
●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com
#こっタソの自由気ままに #悪魔のバリバリきゅうり #干しきゅうり #きゅうりのキューちゃん #悪魔のシャキシャキ葱 #DevilsCrunchyLeek #和えるだけ #悪魔のねぎ #Leek #DevilsSauce #漬けるだけ #超やべぇキュウリ #きゅうりの1/2本漬け #きゅうりの一本漬け #超やべぇ野菜漬け #やみつき野菜 #きゅうり浅漬け #Cucumber #JapanesePickles #長ネギレシピ #アリシン #免疫力アップ #九条ネギ #悪魔の半熟煮卵 #味玉 #悪魔のナムル #悪魔のたれ #和食 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園
drying food 在 Emojoie Youtube 的最佳解答
We post unpublished photos and videos on YouTube to the Instagram.
➢ https://www.instagram.com/emojoiecuisine
➢Ingredients 15cm macaron
65g egg white
70g granulated sugar
Food coloring
70g almond flour
70g powdered sugar
150℃ 13 min. small macaroons
24 min. large macaroons
➢Crème à la rose
2 egg whites
100g granulated sugar
230g unsalted butter
Rose aroma and essence
*Need to adjust the amount.
2 egg yolks
40g granulated sugar
100g milk
➢Fruits
18 strawberries
Raspberries, pomegranates, etc.
1) 3:22
・Macaron
Warm up the egg white and granulated sugar at 50 ° C and add the food colouring to make a meringue.
2) 4:31
Add the grind almonds from 1) and powdered sugar, then mix it with a rubber spatula.
Mix until just before the traces of dropping the dough disappear slowly.
3) 5:31
Fill a pastry bag with 2) and squeeze the dough into a 15 cm circle. Make small macaroons with the remaining dough.
4) 6:54
Piled up two oven plates. Bake at 150 ° C for small macaroons for 13 minutes and 150 ° C for large macaroons for 24 minutes.
5) 8:24
・Rose cream
Warm up the egg white and granulated sugar to 50 ° C to make a meringue.
Microwave the unsalted butter to about 25 ° C and add the aroma of the rose.
I added 1 tablespoon of aroma in the video, but adjust the amount depending on the manufacturer and type.
6) 9:35
Add slightly warm milk to a mixture of egg yolk and granulated sugar and return to the pot.
Heat to 80 ° C while mixing the bottom of the pot well, and whisk with an electric whipper.
7) 11:30
Add 6) to unsalted butter little by little, mix well, and add the meringue.
* Please note that butter and 6) will separate if it’s cold.
8) 12:46
Assemble with macaron, cream and strawberries.
Macaroons become moist when put in the refrigerator for about half a day to keep them from drying. Harden the remaining cream in a container with strawberries. If you cool the cream down in the refrigerator and then reheat it, the bubbles will disappear and the cream will not melt in your mouth.
-----------------------------------------------------------------
* Preheating is necessary. Even if the recipe was written without "preheat oven ...", you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide.
Please check the degree of baking stuff before taking it out from the oven, and then take it out.
#Ispahan #macaron
drying food 在 トウニュウチャン Youtube 的精選貼文
今日も見てくださってありがとうございます!
🌼今日の服:パーカー/ユニクロ スウェットパンツ/GU
2日目- カーディガン/ Dot&Stripes CHILD WOMAN
ブラウス/ZARA スカート/GU バレエシューズ/ EVOL(トウニュウチャンコラボ)
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tonyuuuuchan@gmail.com今日も見てくださってありがとうございます!
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