🌙✨ Another year has passed as we braved our way through the new normal. Spending this Mid Autumn Festival with @kelerollcake Boozy Tropicals Snowskin Mooncakes.
They’re absolutely delectable and I love how well they balanced every flavour. Not too sweet and perfectly matched. The handcrafted snowskin mooncakes have just the right snowskin thickness, that’s something that I’m super particular about and it definitely passed my taste test.
Ps: I’m OBSESSED with their sustainable packaging. You can reuse it as a planter, dessert stand or a tissue box holder. Talk about being kind to the Earth as well! Head over to @kelerollcake and get your dose of #KeleRollCake & #KeleMooncakes. You can use the code
同時也有3部Youtube影片,追蹤數超過61萬的網紅{{越煮越好}}Very Good,也在其Youtube影片中提到,⬇️⬇️English recipe follows ⬇️⬇️ 鯇魚粥: 材料: 鯇魚嘴3個 白米1膠嘜 薑絲少量 處理: 1. 魚嘴,清水沖洗乾淨,擎乾水。 2. 魚嘴,用鹽半茶匙,醃一醃。 烹調: 1. 大火在煲中煲滾1升水。 2. 水滾起後,放白米。 3. 最初要不...
「head thickness」的推薦目錄:
- 關於head thickness 在 Winter Chee Facebook 的最佳貼文
- 關於head thickness 在 DJ BMX Workshop Hong Kong Facebook 的最讚貼文
- 關於head thickness 在 DJ BMX Workshop Hong Kong Facebook 的精選貼文
- 關於head thickness 在 {{越煮越好}}Very Good Youtube 的精選貼文
- 關於head thickness 在 This Family Youtube 的最佳貼文
- 關於head thickness 在 Ytower Cooking channel Youtube 的最讚貼文
- 關於head thickness 在 Determine thickness, head and tail of a snake in OpenCV C++ 的評價
head thickness 在 DJ BMX Workshop Hong Kong Facebook 的最讚貼文
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Flybikes 2021 ELECTRON BMX - Classic Flat Black.
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TOP TUBE LENGTH 20.5"
CHAIN STAY LENGHT 13.2”
HEAD TUBE ANGLE 75º
SEAT TUBE ANGLE 71º
BB HEIGHT 11.75”
STAND OVER HEIGHT 9”
FORK OFFSET 27MM.
BAR RISE 8.75”
BAR WIDTH 29”
BAR BACKSWEEP 10º
BAR UPSWEEP 2º
SPECIFICATIONS:
FRAME 4130 CRMO DT / 1020 HI-TEN / WELDED PIVOTS
FORK 4130 CRMO 1 PIECE STEER TUBE / 1020 HITEN LEGS
BARS 1020 HITEN
GRIPS FLYBIKES DEVON / 160 MM LONG
STEM TREBOL TOP LOAD / FORGED / 6061-T6 ALUMINUM / 50MM
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BRAKE TREBOL SPRINGHANGER / FORGED / 6061 T-6 ALUMINUM
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WEIGHT 11.3 KG / 24.9 LB
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head thickness 在 DJ BMX Workshop Hong Kong Facebook 的精選貼文
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Flybikes 2021 NOVA 18” BMX 🪰⚫️⚪️⚙️🔥🔥
Flat Black with Grey tires and grips.
GEOMETRY:
TOP TUBE LENGTH 17.5”
CHAIN STAY LENGHT 11.6”
HEAD TUBE ANGLE 75º
SEAT TUBE ANGLE 71º
BB HEIGHT 10.5”
STAND OVER HEIGHT 8”
FORK OFFSET 25MM.
BAR RISE 7.5”
BAR WIDTH 25”
BAR BACKSWEEP 10º
BAR UPSWEEP 2º
_
SPECIFICATIONS:
FRAME 4130 CRMO DT / 1020 HITEN / 17.5” / WELDED PIVOTS
FORK 4130 CRMO STEERER / 1020 HITEN LEGS
BARS 1020 HITEN
GRIPS FLYBIKES RUBEN / 135MM LONG
STEM TREBOL MINI TOP LOAD / 40MM REACH/ FORGED / 6061 T-6 ALUMINUM
HEADSET TREBOL BAJA INTERNAL SEALED BEARING
LEVER TREBOL MINI RIGHT / DIE CASTING ALLOY
BRAKE TREBOL SPRINGHANGER / FORGED / 6061 T-6 ALUMINUM
CRANKS 3PC / 4130 CRMO / 152MM ARM LENGTH
BOTTOM BRACKET SPANISH / SEALED BEARING
SPROCKET TREBOL / STEEL / 25T
PEDALS FLYBIKES RUBEN GRAPHITE / NYLON - FIBERGLASS COMPOUND
CHAIN 510 TYPE / 64 LINKS
RIMS TREBOL / DOUBLE SIDE WALLED / 6061-T6 ALUMINUM / 36H
FRONT HUB ALLOY SHELL / LOOSE BALL / 3/8” MALE AXLE / 36H
REAR HUB TREBOL / SEALED BEARING / 14MM MALE AXLE / 36H / 9T
TIRES FLYBIKES FUEGO 18" X 2.2 FRONT & REAR / 60 TPI / 65 PSI
SEAT NOVA COMBO ONE PIECE / 100% SYNTHETIC LEATHER / 7 MM THICKNESS
WEIGHT 9.6 KG. / 21.1 LB.
@djbmxworkshop @flybikesbmx
DJ BMX Workshop
Address: G/F, 24 Tak Cheong Street, Yau Ma Tei, Kowloon, Hong Kong (852-35792920)
地址: 香港九龍油麻地德昌街24號地下 (油麻地地鐵站B-2出口直行到天橋轉右)
Facebook: DJ BMX Workshop Hong Kong
Instagram: @djbmxworkshop
#bmx #hongkongbmx #djbmx #Xgame #hkbmx #freestylebmx #streetbmx
head thickness 在 {{越煮越好}}Very Good Youtube 的精選貼文
⬇️⬇️English recipe follows ⬇️⬇️
鯇魚粥:
材料:
鯇魚嘴3個
白米1膠嘜
薑絲少量
處理:
1. 魚嘴,清水沖洗乾淨,擎乾水。
2. 魚嘴,用鹽半茶匙,醃一醃。
烹調:
1. 大火在煲中煲滾1升水。
2. 水滾起後,放白米。
3. 最初要不停攪拌,避免黐底。
4. 滾起後,轉最慢火。
5. 冚蓋,留一條縫隙,煲15分鐘。
6. 久不久要攪拌,避免黐底。
7. 拿起筷子,冚蓋,熄火,焗15分鐘以上。
8. 焗了15分鐘,開大火,加入滾水,不斷攪拌至大滾起。
9. 濃稠度調校好之後,轉慢火。
10. 另一邊,中火在鑊中燒熱1湯匙油。
11. 爆香魚嘴。
12. 放薑絲,加少量油。
13. 爆好魚嘴,放入粥內,大火滾起。
14. 完成,可享用。
Grass carp head porridge:
Ingredients:
Grass carp head 3 Nos.
Plain rice 1 measure cup
Shredded ginger little
Preparation:
1. Fish head, rinse with tap water. Hang dry.
2. Fish head, season with salt 0.5 tsp.
Steps:
1. Heat up 1L water at high flame in pot.
2. Put plain rice after boils upp.
3. Stir continuously initially to avoid sticking to the bottom of the pot.
4. Turn to low flame after boils up.
5. Cover up the pot but leave a gap between the cover and the pot. Cook for 15 minutes.
6. Stir the porridge for a while if you have time during the cooking process to avoid sticking to the bottom of pot.
7. Take the chopstick up. Cover up the pot. Turn off fire and leave it for 15 minutes or more.
8. Turn to high flame after 15 minutes. Pour boiled~up water into porridge. Continue stirring until boils up.
9. Adjust the thickness of the porridge depends on personal favorites. Turn to low flame.
10. Heat up 1 tbsp oil at medium flame in wok on the other side.
11. Fry the fish head well.
12. Put shredded ginger, add little oil to it.
13. Fish heads have been fried well. Put direct into the porridge. Boil it up at high flame.
14. Complete. Serve.
蠔油撈米https://youtu.be/T0xwUOmzKzs
碎牛粥https://youtu.be/F5IG3SY83qA
皇帝菜https://youtu.be/0aEKnqjFX3I
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??粉麵飯?(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp
1.雞煨麵
https://youtu.be/8OVQ5jecY4c
2. 簡單番茄炒飯https://youtu.be/GKBCyY7IrJw
3. 韓式炒年糕https://youtu.be/cDNxhyWypOo
4. 咁誇張炒飯https://youtu.be/cdPz8kVi6k8
5.錦繡窩麵 家庭大阪https://youtu.be/GW9aJYisgrA
6.重口感 榨菜肉絲 上海麵https://youtu.be/BlMhFgQT7vc
7.加插板榨菜肉絲炒麵https://youtu.be/yE4bSXfOyjI
8.豬頸肉蕃茄烏冬https://youtu.be/IGpLMenYVsE
9.無敵鴛鴦飯https://youtu.be/yX7Zz6583kQ
10.凍檬燒豬髀
https://youtu.be/b1_4RJKjCSY
11.若果肉鬆炒飯https://youtu.be/sZCMMC4qJjE
12肉燥麵豉炆米https://youtu.be/VahQh8Pr1Ok
13. 懷舊銀針粉https://youtu.be/bXW19mFXM0o
14. 鹹蛋白炒飯https://youtu.be/SVoxvVTiVUI
15. 芽菜肉絲炒米粉https://youtu.be/-Jvdw_WFOYM
16. 豬潤湯米https://youtu.be/O6Oe5GaEZa0
17. 蠔油炒飯https://youtu.be/eCAth2B23K0
18.電飯煲糯米飯https://youtu.be/LWqYj9IFmEg
19. 豉油王炒麵https://youtu.be/XP2fo5_r9Yk
20. 清湯麵https://youtu.be/9ZQwjIVcnLM
21. 芒果糯米飯https://youtu.be/fBmsUpcaO8g
22. 油豆腐粉絲湯https://youtu.be/4w0DEkGszi0
23. 韓國炒粉絲https://youtu.be/4w0DEkGszi0
24. 黃金炒飯https://youtu.be/XTt8W-m9jso
25. 糯米雞https://youtu.be/ReJ1InQK1xU
26. 菠蘿炒飯https://youtu.be/XcJ3j5PzXO0
27. 大蝦球芝士脆麵https://youtu.be/fcCRBNVxpXs
28. 唔肥魯肉飯 https://youtu.be/e30xvbV6TOI
29. 揚州炒飯 80歲老師傅 教授https://youtu.be/2ju3MOXVgLM
30. 食上癮蠔油撈麵https://youtu.be/-jUgxM3PEJc
31. 爽口雲吞麵https://youtu.be/2w0SzprtuMk
32. 炒米粉 小秘訣 大重點https://youtu.be/qw-f51817xU
33. 鹹蛋白蝦米炒飯https://youtu.be/-7_AldrpEjg
34. 蠔油撈米 包你食上癮https://youtu.be/T0xwUOmzKzs
35. 瑤柱帶子燴飯https://youtu.be/4pZLvqs16nA
36.腩肉鹹魚香烏冬https://youtu.be/R_ZqNC_N4Rg
37.低糖醋米粉https://youtu.be/e36kD3bow_M
38. 鴨胸出前一丁https://youtu.be/Bu7Yo0jZaec
39. 港式鴛鴦飯https://youtu.be/e0JML_RNISo
40. 炸醬麵 秘訣公開https://youtu.be/Iz-q_d51qt8
41. 咁樣先係炒粉絲https://youtu.be/_DSx46PeNaI
42. 茶餐廳黑椒牛扒飯https://youtu.be/Dc4g4p_-mfM
43. 瓜粒湯飯https://youtu.be/HREjkb2OOsM
44. 懷舊狗仔粉https://youtu.be/-DLKxfiNLkI
45. 吞拿魚鮮茄長通粉https://youtu.be/xl7R1IBCqk8
46. 四色蔬菜麵 100%天然https://youtu.be/L7_SQDUJyr4
47. 茶餐廳 榨菜肉絲麵
https://youtu.be/2dCK2y8AiyY
48. 橡筋麵 大地魚粉 餛飩湯https://youtu.be/yHJW95t13Io
49. 一百個percent代替米飯 米通粉https://youtu.be/xs8Le01Losg
50. 鮮茄雞蛋 菠菜麵https://youtu.be/hnFRuIlpu5I
51. 星洲炒米 失傳 重現https://youtu.be/RsdZRKQpjxU
Grass Carp Congee? Where Umami Flavor is Infused in the Porridge❗Super Flavorful, Satisfying Meal?
head thickness 在 This Family Youtube 的最佳貼文
Portuguese Garlic Shrimp by Jimmy’s Table
This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto. Every restaurant that had this dish, we ordered it. My version is a more elevated version where I infused the olive oil with shrimp shells to give a powerful shrimp flavor blast! It also makes for a fantastic dip for crunchy French bread. What's best is that this dish is so easy to make! Hope you enjoy it!
Ingredients 食材:
0.5-1 kg of large red shrimps or langoustines with heads (大蝦)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons - halved and squeezed for juice, seeds removed (檸檬)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
5-6 tablespoons of garlic infused olive oil (大蒜橄欖油)
Salt - for taste (鹽)
Finishing Ingredients 撒料調味:
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)
STEP 1
Cut garlic into slices.
步驟 1
將大蒜切成片。
STEP 2
To prepare the shrimp, we need to remove the shell without removing the head and tail. We do so by using a pair of scissors to cut down the spine of the shrimp from where the head meets the body upto one segment before the tail.
步驟 2
準備蝦子,將蝦殼身的部分剝除,保留頭跟尾巴,所以我們可以準備剪刀,從跟蝦頭連接的地方至蝦尾巴部分剪開。
STEP 3
Then start to peel away the shrimp shell and legs in the middle section. Be careful not to peel off the tail or head. Save the shells to be used to flavor the oil. Remove the dark, digestive tract along the spine, as this is dirty and you don’t want to eat it. Rinse with cold water to clean and drain.
步驟 3
接著剝除蝦子中斷的殼跟腳的部分,小心不要將頭跟尾巴去除了。記得將蝦殼留著,要來增加油的風味。接著也將蝦子的腸泥一併去除,並用清水簡單沖洗、瀝乾蝦子。
STEP 4
On the stove, add in 5-6 tablespoons of garlic olive oil until entire surface is covered with a layer of oil and heat up your pan. The shrimp and garlic infused olive oil will be used later to dip your bread in, so be generous!
步驟 4
在鍋中放入5-6匙大蒜橄欖油,直到整個蓋過鍋底,然後開火加熱油。因為等會兒會再另外加入蝦子與蒜頭,最後麵包也要沾這個由來享用,所以油量放的不能太少唷!
STEP 5
When the oil is very watery in the pan, it is hot enough. On low to medium heat, add in shrimp shells to fry. The goal is the get all of the great shrimp flavors into the olive oil.
步驟 5
當油加熱至水狀時,代表已經足夠熱了。將火調至中火,加入蝦殼先炒香。這個步驟是為了將蝦子的香味煮入油中。
STEP 6
When the shrimp is fried, about 5-8 minutes, then remove and strain the rest of the oils from the shrimp shells.
步驟 6
將蝦殼炸約5-8分鐘後,將蝦殼撈起然後瀝乾蝦油。
STEP 7
Add in garlic slices to simmer and fry into the shrimp olive oil for about 30 seconds to a minute without browning the garlic too much.
步驟 7
直接在蝦油的鍋中加入大蒜來煨煮跟翻炒,大約30秒~1分鐘,別將大蒜炒得太焦。
STEP 8
Add in shrimp one at a time and ensure entire pans surface is utilized. Add 1-2 teaspoons of sea salt for taste. Evenly add in 1-2 tablespoons of paprika.
步驟 8
慢慢的將蝦子排入鍋中,好好利用與鍋子接觸的地方來烹煮。加入1-2茶匙海鹽,再均勻加入1-2湯匙紅甜椒粉。
STEP 9
After cooking for about 1-2 minutes, flip the shrimp to cook the other side until golden orange.
步驟9
大約烹煮1-2分鐘左右後,將蝦子翻面煎至金黃橘色的狀態。
STEP10
Add in 1/2 cup of white wine. Squeeze in a lemon. Cook for about 5-10 minutes until shrimp are fully cooked. This will depend on the size and thickness of the shrimp.
步驟10
接著加入1/2杯白酒,擠入檸檬汁,接著再繼續煮5-10分鐘,讓蝦子完全熟透。(烹煮時間會因蝦子大小不同而不等)
STEP 11
Be sure to taste the garlic shrimp olive oil sauce to see if you need to add in more salt, wine, or lemon juice. Towards the end, pour in another 1/2 cup of wine so that it will give it a more fragrant wine taste.
步驟11
自行嚐嚐蝦油的味道是否足夠,若不夠可以再加鹽巴、白酒跟檸檬來做調整。最後在要起鍋前,將剩餘1/2杯的白酒加入鍋中,能讓這道菜更有葡萄酒的香氣。
STEP 12
Lastly, add in the cilantro and stir in. We don’t want to over cook the cilantro.
步驟12
最後加入香菜簡單拌炒一下(香菜不適合過度烹煮)
STEP 13
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the shrimp. Top it with some cilantro.
步驟13
關於擺盤,可以直接使用烹煮時的鐵鍋,或者準備鐵盤來擺也很有葡萄牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面,以在這道菜聞到更濃厚檸檬的香氣,也可以將其擠入菜中。
__________________________
Directed&Edited by Apple
歡迎合作邀約email|thisfamily888@gmail.com
head thickness 在 Ytower Cooking channel Youtube 的最讚貼文
炸蝦Deep Fried Shrimp
材料:
天使紅蝦 12尾
麵包粉 3杯
低筋麵粉 1杯
雞蛋 2顆
Ingredients:
12 red angel shrimp
3 cups breading batter
1 cup low gluten flour
2 eggs
調味料:
椒鹽粉 2大匙
Seasoning:
Salt and pepper
2 tablespoons flour
作法:
1. 天使紅蝦去腸泥後,將頭及身上的殼剝除,留下尾部的殼。
2. 將蝦子腹部橫劃幾刀,深至蝦身的1/3處,不要切斷,再將蝦子攤直,並用手指將蝦身擠壓成長條。
3. 蛋打散成蛋液。將蝦身均勻的沾上麵粉後,再沾上蛋液,最後裹上麵包粉。
4. 熱鍋下約500㏄沙拉油,燒熱至約140℃後將蝦下鍋炸約1分鐘至金黃酥脆即可裝盤。
5. 食用時可沾食椒鹽粉。
Preparation Instructions:
1. Pinch off the head and strip off the shell leaving the two lower tail fins. Pull out the vein of waste material.
2.Make several transverse cuts across the shrimp's body to a depth of 1/3 of its thickness without cutting anything off. Then pull the shrimp straight and squeeze the body strips with your fingers.
3. Dip the shrimp into the low gluten flour and then the scrambled egg. After the shrimp's body is evenly coated with flour and egg, finally roll it in the breading batter.
4. Fill a frying pan with 500 CC of salad oil and heat to 140 ℃
Fry the shrimp for about one minute until they are golden brown and crispy. Put them into a plate.
5. Lastly, you can eat them dipped in salt and pepper.
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head thickness 在 Determine thickness, head and tail of a snake in OpenCV C++ 的推薦與評價
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