關於 bring green胡蘿蔔 ，我們在網路上蒐集到這些相關的討論、資訊與評價

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YUMMY DOOZY JAPANESE BEEF RICE

HI HI my Dear Fans & Friends! I've been chased to share some of my recipes! Hahaha.. I'm shy to do so becos I mix and match and have no portions to offer you as I cook by my HEART and FEELINGS!! I didn't eat BEEF for the entire CNY days because I AM A BIG COW.. so I thought I would RESPECT my Family.. but now cannot hold out anymore! U can add or subtract ingredients as you like because cooking is about having FUN and trying to get the flavors you LOVE! I've been cooking everything I love in Restaurants and bringing them to our SWEET HOME dining table! SPREAD THE LOVE😁😁😁😁🙏🙏🙏🙏

HAVE A YUMMY TUMMY MEAL 🌷🌷🌷🌷

SALLY’s JAPANESE BEEF FRIED RICE:

INGREDIENTS – COOKING TIME IS VERY LONG FOR FLAVORS TO BLEND SO START 45 MIN TO 1 HOUR
JAPANESE COOKED RICE – CAN COOK EARLIER LEAVE IN FRIDGE. I USE NISHIKI AND THIS IS HUGE PORTION.. I COOK FOR 7 PPLE
GOOD STEAK – SIRLOIN OR RIBEYE – CUT INTO VERY SMALL LITTLE CUBES. CUT SOME FAT OFF TO USE FOR COOKING, THEN REST OF FAT LEAVE ON THE BEEF.
FINELY MINCED RED CARROT
FINELY MINCED YELLOW ONION
FINELY MINCED RAW GREEN ONION
SHIMEJI MUSHROOMS – CUT INTO LITTLE AWKWARD PIECES
EGGS… BEATEN (OPTIONAL)
LIGHT & DARK SOY SAUCE
BUTTER
COOKING OIL – CORN OR VEGETABLE
SEA SALT & FRESH GROUND BLACK PEPPER
PIECES OF BEEF FAT FOR COOKING THE INGREDIENTS ABOVE

INSTRUCTIONS :
MELT A LITTLE BIT OF BUTTER IN HOT PAN UNTIL ALMOST BROWN, OR BUBBLING… MAYBE 1 TEASPOON PAN FRY SMALL CUT BEEF STEAK PIECES ON MED HIGH HEAT AND GOOD HEAT CONDUCTING PAN. KEEP FRYING UNTIL BEEF IS QUITE DARK AND THE FAT ON THE BEEF IS QUITE CRUNCHY. CAN PUT ASIDE.

IN ANOTHER BIG WOK OR PAN, HEAT BEEF FAT AT MED HIGH HEAT, AND IF NOT ENUF, THEN PUT SOME COOKING OIL AND BUTTER HEAT TILL BUBBLING ABIT. U NEED A BIT OILY HERE TO COOK THE YELLOW ONIONS AS ONIONS WILL ABSORB THE OIL TOO. PUT IN THE YELLOW ONIONS AND STIR FRY TILL QUITE YELLOW ALMOST CARMALIZED AND SOFT & SWEET AND SHINY… IN THE MIDDLE OF STIR FRY ONIONS, PUT IN THE CARROTS AND STIR FRY TOGETHER WITH ONIONS UNTIL VERY WELL COOKED. BE PATIENT HERE… FLAVORS HAVE TO BLEND.. CAN SEASON WITH A LITTLE SEA SALT HERE. ONCE BOTH ARE COOKED WELL AND U CAN SMELL THE FLAVORS.. PUT IN THE JUST FRIED BEEF INTO THIS MIXTURE AND BLEND FRY TOGETHER. AFTER MIXTURE WELL BLENDED FLAVORS, PUT THE SHIMEJI MUSHROOMS IN AND BLEND TOGETHER WELL TOO.. ONCE ALL BLENDED TOGETHER, TAKE SOME TIME TO MIX FLAVORS, THEN PUT THE WHOLE AMOUNT OF COOKED RICE ONTO THE WHOLE MIXTURE AND START BLENDING WELL TO MIX ALL THE INGREDIENTS TOGETHER AND MAKE SURE ALL THE RICE IS ALL COATED WITH ALL THE MIXTURE U JUST COOKED.. BRING HEAT A LITTLE HIGHER AND TAKE TIME TO BLEND WELL..

AFTER BLENDING ALL INGREDIENTS WELL AND ALL RICE IS COATED WITH ALL THE INGREDIENTS, U MAY CAREFULLLY PUT IN SOME LIGHT SOY WITH A SPOON TO MEASURE.. U WON’T NEED MORE THAN A COUPLE OF TSPOONS OR TBSPOONS IF YOU HAVE BIGGER PORTION.. MIX WELL WITH RICE AND TASTE FOR FLAVOR…BE PATIENT TO BLEND & BLEND. DON’T MAKE TOO SALTY COS U NEED TO ADD IN DARK SOY FOR COLOR. ADD IN SOME DARK SOY AND BLEND AGAIN. TASTE FOR SALT ENUF AND IF NOT ENUF, AND COLOR IS FINE, THEN ADD SOME SEA SALT. THEN ADD GROUND PEPPER TO TASTE.

IF YOU HAVE EGG.. THEN BEAT VERY STRONG & WELL AS MANY EGGS AS YOU WANT, PUT SALT & PEPPER IN THIS MIXTURE. COOK EGG IN ANOTHER PAN AND MAKE SURE PAN IS VERY VERY HOT ON HIGH HEAT BEFORE PUT WELL BEATEN EGGS IN. LET IT SIZZLE ABIT AND BUBBLE UP AND GENTLY MOVE IT AROUND AND TAKE IT OFF THE HEAT B4 IT IS WELL COOKED… JUST LET IT REMAIN JUST A LITTLE BIT WET AND TRANSFER TO RICE MIXTURE. NOW BLEND THE EGG WELL AND CONTINUE TO LET THE EGG COOK WELL WITH THE ALREADY BLENDED RICE MIXTURE. ONCE U FEEL IT IS ALL MIXED WELL TOGETHER WHICH U NEED TO CONTINUE TOSSING AND TOSSING, MIXING & MIXING, JUST B4 U TAKE IT OFF THE FIRE, THROW IN THE RAW GREEN ONIONS. TURN TO HIGH HEAT AND KEEPING MIXING WELL TOGETHER WITH ENTIRE MIXTURE OF RICE AND STIR FRY TOSSING AND TOSSING UNTIL U SMELL THE GREEN ONIONS AROMA AND THE RICE IS DRY. U NEED TO TASTE A LITTLE AT THIS POINT AND MAKE SURE U CAN TAKE IT OFF THE FIRE. READY TO SERVE! ENJOY THE MEAL!!!

THIS MEAL IS NICE WITH THE JAPANESE PICKLES AND BEST IF YOU CAN FRY THE GARLIC CHIPS TOO!

HI HI親愛的粉絲和朋友們！ 我一直被要求分享我的一些食譜！ 哈哈哈..我很害羞，因為我一般會混合搭配，往往是用心和跟著感覺去煮菜，所以沒有特別準確的各種原材料的分量和配比等這些信息可以提供給大家！整個農曆新年期間我都沒有吃牛肉，因為我是個大牛.. 所以我想我應該尊重自己的家人.. 但現在再也忍不住了！ 你們可以根據各自需要添加或減少配料，因為烹飪最主要的是從中獲得樂趣，並嘗試獲得喜歡的口味！ 我一直在試著自己煮在餐廳裡吃過的喜歡的菜品，將它們帶到我們的家庭餐桌上！ 傳播愛心😁😁😁😁🙏🙏🙏🙏

願大家享受美味的一餐 🌷🌷🌷🌷

沙麗版日本牛肉炒飯！

配料——烹飪所需的時間非常長，所以需要45分鐘到1小時
日本米—可以早一點煮，放在冰箱裡。我用的是锦米，這是很大的一份。我為7個人做飯
好的牛排，沙朗牛排或肋眼肉，切成小方塊。切下一些脂肪用於烹飪，然后剩下的脂肪留在牛肉上。
切碎的紅胡蘿蔔
切碎的黃洋蔥
生蔥花切碎
鴻喜菇-切成笨拙的小塊
打雞蛋 (任意)
生抽和老抽
黃油
食用油-玉米或蔬菜
海鹽和現磨黑胡椒
牛肉脂肪用於烹飪上面的配料

作法：
在熱鍋中融化少許黃油，直到黃油接近棕色或冒泡… 大約1茶匙中大火煎小塊切好的牛排。繼續煎，直到牛肉顏色變深，牛肉上的脂肪變脆。可以放在一邊。

在另一個大炒鍋或平底鍋中，用中火加熱牛油，如果不夠，再放入一些食用油和黃油加熱至起泡。你需要一點油來煮黃洋蔥，因為洋蔥也會吸收油。放入黃洋蔥，翻炒至接近焦黃色，又軟又甜又有光澤。在翻炒洋蔥的中間，放入胡蘿蔔和洋蔥一起翻炒至完全熟。耐心點，口味需要混合。這裡可以加點海鹽調味。一旦兩者都煮好了，你可以聞到味道。把剛炒好的牛肉放進鍋裡，一起炒。混合好味道后，把鴻喜菇也混合好。攪拌好之后，花些時間混合味道，然后把所有的米飯都放進去，開始攪拌，確保所有的米飯都被你剛煮好的混合物覆蓋。把熱度調高一點，花點時間攪拌好。

將所有的食材攪拌好，所有的米飯都被所有的食材包裹起來后，你可以用勺子小心地放入一些生抽來測量。如果份量大也不需要超過幾個茶匙湯匙。拌好米飯，品嘗味道，耐心攪拌。不要做得太咸，因為你需要加入老抽來增加顏色。加入一些老抽，再次攪拌。試鹹味，如果不夠，顏色也不錯，就加一些海鹽。然后加入胡椒粉調味。

如果你有雞蛋… 用力打蛋，想打多少就打多少，加入鹽和胡椒。在另一個平底鍋裡炒雞蛋，確保平底鍋非常非常熱，然后把打好的雞蛋放進去。讓它發出咝咝聲，冒泡泡，輕輕地移動它，全熟之前關火…蛋還保持濕潤，然后把它拌到米飯中。現在充分攪拌雞蛋，繼續讓雞蛋和已經攪拌好的米飯一起煮熟。當你覺得所有的都混合好了，你需要繼續攪拌，攪拌，攪拌，關火之前，把生的大蔥放進去。轉到高溫，把所有的米飯攪拌均勻，翻炒，翻炒，直到你聞到大蔥的香味，米飯變干。把它從火上移開，嘗一下味道，關火。即可食用! 享受這頓飯! !

這頓飯配上日本泡菜很好吃，如果你能把蒜片也炸一下就更好了!

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含有3%的胡蘿蔔水，打造水潤肌膚
含有維生素B21，溫和成分，鎮靜肌膚同時也能提亮膚色
　　　　　　
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首華SOWA 1.7L不鏽鋼防燙溫控美食鍋(附蒸籠)，！

味噌湯Miso Soup
關鍵：味噌先拌開，下鍋後才不會結塊。
Mix the miso before putting into the pot so that it doesn't form clumps.

材料：
開水 400cc
盒裝豆腐 150公克
柴魚片 4公克
蔥花 5公克
Ingredients:
Water 400cc
Box of tofu 150 grams
Bonito fish flakes 4 grams
Green onions 5 grams

調味料：
醬油 1茶匙
味噌 30公克
香油 1/4茶匙
Seasoning:
Soy sauce 1 tsp
Miso 30 grams
1/4 tsp sesame oil

作法：
1.味噌放入碗中，加入30cc開水拌開，豆腐切丁，備用。
2.取美食鍋，倒入400㏄水煮開，加入豆腐丁、味噌煮開。
3.放入醬油、蔥花、香油、柴魚片煮滾拌勻即可。
Preparation Method:
1. Put the miso into a bowl, then add 30 cc's of boiling water. mix in the diced tofu and set aside.
2. Pour 400 cc's of boiling water into a cooking pot, add miso and tofu and bring to a boil.
3. Add soy sauce, green onions, sesame oil, fish flakes, mix and bring to a boil. That's it.

蛤蜊湯Clam soup
關鍵：30秒就關火蛤肉更鮮嫩
After 30 seconds, turning off the heat will make the clam meat more tender

材料：
蛤蜊 300公克
薑絲 5公克
蔥花 2公克
水 400㏄
Ingredients:
Clams, 300 grams
Ginger powder 5 grams
Chopped green onions 2 grams
Water 400㏄

調味料：
米酒 1大匙
鹽 1/2茶匙
香油 1/2小匙
Seasoning:
Rice wine 1 tablespoon
1/2 teaspoon salt
Sesame oil 1/2 tsp

作法：
1.蛤蜊加入800cc水（材料外）、鹽1大匙（材料外），靜置吐沙2小時。
2.取美食鍋，倒入400㏄水轉開關煮開，加入薑絲、米酒、作法1的蛤蜊。
3.煮滾30秒後關火，加入鹽、放入蔥花、淋上香油即可。
Preparation Method:
1. Place the clams into 800 cc's of water (additional ingredient), add 1 tbsp of salt (additional ingredient), and store for 2 hours.
2. Pour 400 cc's of boiling water into a pot, add ginger powder, rice wine, and the clams from step 1.
3. Boil for 30 seconds, turn off the heat, add salt, add green onions, and top it off with sesame oil.

豬肝湯Pork liver soup
關鍵：豬肝用燜熟，才不會乾硬
Cooking the pork liver in a covered pot will prevent it from being dry and hard.

材料：
豬肝 200公克
薑絲 5公克
菠菜 200公克
水 400cc
Ingredients:
Pork Liver 200 grams
Ginger powder 5 grams
Spinach 200 grams
Water 400cc

調味料：
鹽 1/2茶匙
米酒 30cc
香油 1茶匙
Seasoning:
1/2 tsp salt
Rice wine 30cc
Sesame oil 1 tsp

作法：
1. 豬肝切厚片，洗淨瀝乾血水；菠菜洗淨切段。
2. 取美食鍋，倒入400㏄水煮開，加入薑絲、豬肝、米酒。
3. 煮滾後轉至保溫1分鐘至豬肝熟，最後加入菠菜、枸杞、鹽、香油即可。
Preparation Method:
1. Cut the liver into thick strips, wash and drain; wash and cut the spinach into sections.
2. Pour 400 cc's of water into a pot and bring to a boil, add ginger powder, pork liver and rice wine.
3. Boil, then stir to allow the residual heat to continue to cook the pork liver for 1 minute. Add spinach, Goji berries, salt, and sesame oil. Then it's done.

酸辣湯Hot and sour soup
關鍵：煮好再加醋，酸香味較濃
Using vinegar gives the soup a strongly sour flavor

材料：
A.豬血 80公克
盒裝豆腐 1/2盒
竹筍絲 50公克
豬肉絲 40公克
胡蘿蔔絲 40公克
水 600cc
B.雞蛋 1顆
蔥花 5公克
Ingredients:
A.Pork blood curd 80 grams
Tofu 1/2 box
Bamboo shoot strips 50 grams
Shredded pork 40 grams
Carrots 40 grams
Water 600cc
B.1 Egg
Green onions 5 grams

醃料：
米酒 15cc
太白粉 1大匙
Marinade:
Rice wine 15cc
Cornstarch 1 tbsp

調味料：
白胡椒粉1茶匙
鹽1/2茶匙
白醋1大匙
烏醋2茶匙
太白粉水3大匙
香油1茶匙
Seasoning:
White pepper 1 tsp
Salt 1/2 tsp
White vinegar 1 tbsp
Black vinegar 2 tsp
Cornstarch mixed with water 3 tbsp
Sesame oil 1 tsp

作法：
1.將豬肉絲加入1大匙太白粉、米酒抓勻，再將豬肉絲先燙熟撈起。
2.取美食鍋加入600cc的水，加入材料A煮開，再加入白胡椒粉。
3.煮開後用太白粉水勾芡，再將雞蛋打散後淋入湯中。
4.最後加入白醋、烏醋、香油，撒上蔥花、鹽拌勻即可。
Preparation Method:
1. Mix the shredded pork with 1 tbsp of cornstarch and rice wine, boil, then scoop the cooked pork out.
2. Pour 600 cc's of water into a cooking pot, add ingredients A, bring to a boil, then add the white pepper.
3. Boil the water with cornstarch to thicken and then thoroughly beat the egg into the soup.
4. Finally, add white vinegar, black vinegar, sesame oil, sprinkle with green onions, salt it, and mix well. That's all.

-

楊桃美食網
http://www.ytower.com.tw

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http://www.skycook.com.tw

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炒米粉Fried Rice Noodles

重點秘訣：米粉先燜過 口感更Q彈。
Key Tip: Stew the rice first for a more 'al dente' taste.

材料：
米粉 200公克
紅蔥頭碎 20公克
胡蘿蔔絲 40公克
高麗菜絲 200公克
肉絲 200公克
泡發香菇絲 100公克
蝦米 30公克
沙拉油 3大匙
Ingredients:
200 grams of rice
20 grams of chopped red onion
40 grams of carrots
200 grams of Korean Caisi
200 grams of pork
100 grams of bubble mushrooms
30 grams of shrimp
3 tablespoons of vegetable oil

調味料：
A
水 300cc
B
高湯 250 cc
醬油 3大匙
鹽 1/4茶匙
白胡椒粉 1/4茶匙
Seasoning:
A
300cc of water
B
250 cc of broth
3 tablespoons of soy sauce
1/4 teaspoon of salt
1/4 teaspoon of white pepper

作法：
1. 電鍋加入300 cc的水煮開，加入米粉拌勻，燜10分鐘至軟後取出。
2. 熱鍋倒入沙拉油，放入紅蔥頭碎、香菇絲、蝦米、肉絲炒香後加入高湯及調味料B煮滾。
3. 加入高麗菜絲、胡蘿蔔絲，蓋上鍋蓋煮軟。
4. 再加入米粉拌炒均勻後關火蓋上鍋蓋。
5. 燜約8分鐘至湯汁被米粉吸收，拌勻即可。
Directions:
1. Add 300 cc of water to the electric cooker and bring to a boil. Add the rice and mix well and simmer for 10 minutes until soft, then remove.
2. Pour vegetable oil into the wok, add chopped red onion, mushrooms, shrimp, pork. After sauteing, add broth "B" seasoning and bring to boil.
3. Add Korean Caisi and carrots. Cover and cook until soft.
4. Add flour and stir evenly. Take off the heat and cover the pot.
5. Simmer for about 8 minutes until the broth is absorbed by the rice, Mix well.


豆干炒肉絲Fried Pork with Tofu
關鍵秘訣：先炒香再燜煮，豆干才會好吃
Key Tip: For delicious tofu, first saute and then simmer.

材料：
豆干絲 300公克
肉絲 250公克
紅辣椒絲 10公克
蒜末 8公克
蒜苗絲 30公克
Material:
300 grams of shredded firm tofu
250 grams of shredded pork
10 grams of shredded red chili
8 grams of minced garlic
30 grams of finely shredded garlic

調味料：
醬油 3大匙
細糖 1大匙
紹興酒 3大匙
水 50cc
香油 少許
Seasoning:
3 tablespoons of soy sauce
1 tablespoon of fine sugar
3 tablespoons of rice wine
50cc of water
A little sesame oil

作法：
1. 熱鍋，倒入3大匙沙拉油，放入蒜末、紅辣椒絲炒勻。
2. 將肉絲放入鍋中炒至表面變白。
3. 放入豆干煸炒至微焦香。
4. 加入水、醬油、細糖、紹興酒，燜約8分鐘。
5. 加入蒜苗絲及香油炒勻，即可起鍋。
Directions:
1. Heat the wok, pour 3 tablespoons of vegetable oil. Add garlic and red chili and stir well.
2. Place the pork into the pot and stir-fry until the surface turns white.
3. Add tofu. Stir-fry until slightly burnt.
4. Add water, soy sauce, fine sugar, and rice wine. Simmer for about 8 minutes.
5. Add minced garlic and sesame oil and stir evenly. Then serve.

瓜仔肉Steamed Minced Pork with Pickles
重點秘訣：加入花瓜汁，風味更鮮甜濃郁
Key Tip: Add Huagua melon juice to make the flavor fresher, richer, and sweeter

材料：
豬絞肉 400公克
花瓜 150公克
薑末 20公克
蔥花 50公克
Ingredients:
400 grams of ground pork
150 grams of Huagua melon
20 grams of Ginger
50 grams of chopped green onion

調味料：
鹽 1/2茶匙
花瓜汁 3大匙
米酒 1大匙
白胡椒粉 1/2茶匙
太白粉 2大匙
香油 2大匙
Seasoning:
1/2 teaspoon of salt
3 tablespoons of Huagua juice
1 tablespoon of rice wine
1/2 teaspoon of white pepper
2 tablespoons of cornstarch
2 tablespoons of sesame oil

作法：
1. 花瓜瀝乾水分後切碎備用。
2. 豬絞肉放入盆中，加入鹽攪拌至有黏性。
3. 加入薑末、花瓜汁、米酒、白胡椒粉拌勻。
4. 加入花瓜末、太白粉及香油拌勻。
5. 將拌好肉餡倒入碗中，中間撥開讓肉容易蒸透。
6. 將作法5放入電鍋中，外鍋加1杯水蒸約15分鐘，再撒上蔥花即可。
Directions:
1. Drain the Huagua melon juice for later use and then chop and put aside.
2. Put the ground pork in the pot, add salt, and stir until sticky.
3. Add ginger, Huagua juice, rice wine, and white pepper, and mix well.
4. Add the Huagua melon ends, cornstarch, and sesame oil, and mix well.
5. Place the marinated meat into the bowl. Poke the middle to make it easier for the meat to steam.
6. Put the mixture from step 5 into the electric rice cooker, add 1 cup of water to the outside pot and steam for about 15 minutes. Then, sprinkle with chopped green onion.


三杯雞Three-Cup Chicken
關鍵秘訣：用電鍋讓三杯雞受熱均勻，加速收汁雞肉更好吃。
Key tip: Use an electric cooker to heat the '3-Cup Chicken' evenly. The juices will be taken in quicker making the chicken even more delicious.

材料：
仿土雞腿 800公克
薑片 100公克
紅辣椒 2根
蒜仁 80公克
九層塔 15公克
Ingredients:
800 grams of chicken thighs
100 grams of ginger
2 red peppers
80 grams of garlic
15 grams of basil

調味料：
胡麻油 4大匙
醬油膏 3大匙
細糖 1大匙
米酒 100cc

Seasoning:
4 tablespoons of sesame oil
3 tablespoons of soy sauce
1 tablespoon of fine sugar
100 cc of rice wine

作法：
1. 雞肉洗淨剁小塊；薑切片、紅辣椒切小片、九層塔挑去粗莖洗淨，備用。
2. 熱鍋倒入胡麻油，放入薑片、紅辣椒、蒜仁煸香。
3. 將雞肉下鍋煎炒至表面微焦香。
4. 放入所有調味料，炒勻後蓋上鍋蓋燜煮約20分鐘。
5. 打開鍋蓋煮至湯汁收乾，再加入九層塔炒勻即可。
Directions:
1. Wash the chicken and cut it into small pieces. Slice the ginger. Cut the red pepper into small pieces. Remove the thick stems from the basil and wash.
2. Pour sesame oil into the wok, add ginger, red pepper, and garlic. Stir-fry until fragrant.
3. Place the chicken in the pot and fry until the surface is slightly burnt.
4. Add all the seasonings, stir well, cover, and simmer for about 20 minutes.
5. Open the lid and cook until the sauce is absorbed, then add the basil and stir well.


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