番茄牛肉雞蛋上海麵🍅🐄🥚🍜🤭📢https://youtu.be/iyafp-NfZdw
https://youtu.be/vQ9f6q3EfTc
上載1天(收看人數超越五萬四千)
54000(🙏多謝大家支持💪鼓勵⛽)
⬇️⬇️English recipe follows⬇️⬇️
蕃茄雞蛋牛肉上海麪
材料:
蕃茄(大)4個
急凍金錢腱半隻
上海粗麪2個
雞蛋6隻
蔥1條
處理:
1. 大火煲滾1鑊水,放上海麪,水再滾起時,冚蓋,熄火,浸30分鐘。
2. 牛腱,清水解凍。
3. 牛腱解凍大約3分鐘,打橫切薄片,再用清水解凍。
4. 上海麪已浸了30分鐘,檢查一下是否已軟身,擎乾水,清水沖洗乾淨,擎乾水。
5. 牛腱已完全解凍,清水沖洗乾淨,擎乾水,廚紙索乾。
6. 牛腱調味:
a. 生粉1湯匙
b. 油1湯匙
c. 胡椒粉半茶匙
d. 蠔油1湯匙
e. 糖半湯匙
撈勻。
7. 蕃茄,去椗,1開4。
雞蛋,打在碗內,打勻。
蔥,洗淨,切粒。
烹調:
1. 白鑊,大火,加入蕃茄爆香1分鐘,加入清水2湯碗(約800毫升)。
2. 加入調味料:
a. 雞粉1茶匙
b. 糖1茶匙
c. 茄汁100毫升
大火煮滾。
3. 加入上海麪。
4. 另一邊鑊,大火燒熱油2湯匙。
5. 倒入蛋漿,四面推至凝固,放上碟。
6. 麪已滾起,加入牛腱,再大火滾1分鐘。
7. 夾起麪,放入湯碗內。
8. 放好蕃茄及牛肉,加入滑蛋。
9. 注入蕃茄濃湯。
10. 放上蔥粒。
11. 完成,可享用。
Beef Shanghainese noodles with tomatoes and eggs
Ingredients:
Tomatoes (large) 4 Nos.
Frozen golden coin muscle half No.
Shanghainese noodles (thick) 2 Nos.
Eggs 6 Nos.
Green onion 1 No.
Preparation:
1. Heat up a wok of water at high flame. Put noodles. Wait for boiling up. Cover up the wok. Turn off fire. Soak for 30 minutes.
2. The beef, defrost in tap water.
3. The beef has been defrosted for 3 minutes, thinly slice it horizontally. Defrost in tap water again.
4. The noodles have been soaked for 30 minutes, check if it is soft. Drain. Rinse thoroughly. Drain.
5. The beef has been totally defrosted, rinse thoroughly. Drain. Dry with kitchen towel.
6. Season the beef:
a. Tapioca starch 1 tbsp
b. Oil 1 tbsp
c. Pepper 0.5 tsp
d. Oyster sauce 1 tbsp
e. Sugar 0.5 tbsp
Mix well.
7. Tomatoes, remove anchors, divide each into 4 shares.
Eggs, break in a bowl. Beat well.
Green onion, get it rinsed and diced.
Steps:
1. Plain wok, with high flame. Put tomatoes, fry for a minute at high flame. Add in 2 big bowls of water (about 800ml).
2. Add seasoning:
a. Chicken powder 1 tsp
b. Sugar 1 tsp
c. Tomato ketchup 100ml
Heat up at high flame.
3. Add in noodles.
4. On the other side, heat up oil 2 tbsp at high flame in wok.
5. Add in egg syrup, push to the centre of wok until it gets condensed. Put on plate.
6. Noodles have been boiled up, add in beef. Heat up at high flame for a minute.
7. Pick up noodles and put in a big bowl.
8. Put tomatoes and beef on plate in good order, add in scrambled eggs.
9. Pour in tomato thick soup.
10. Put green onion cubes on top.
11. Complete. Serve.
炒滑蛋🟡煎蛋🍳炒蛋(系列)
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🌈這系列全部影片都有中英文翻譯
🌿蔬菜/ 瓜類🥕🥒🌱🌳🍀🍆系列)
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🌈這系列全部影片都有中英文翻譯
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同時也有40部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,夏野菜をたくさん使った南蛮漬けのレシピをご紹介します! 6種類の夏野菜と、さらに鶏むね肉を加えてボリュームを出しました。 素揚げすることによって鮮やかになり、栄養価が上がり、甘味も増して一石二鳥♪ たくさん作ってひと晩冷やしてから食べると、味が染み込んで美味しさが増します! ぜひ、作ってみてください...
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2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏
蝦乾栗子飯
材料:
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許
調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)
做法:
1. 冬菇、蝦乾用水浸軟後切粒,冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯,煮熟後盛起大碗內,灑上幼蔥粒便可食用。
Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice
Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces
Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional
Garnish ingredients:
Green onion
Fresh mint leaves
Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.
2. Set to rice cook mode.
3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.
✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬
材料
📌 乳豬一隻
清洗乳豬材料
📌 梳打粉一湯匙
焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒
其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量
做法
1. 乳豬洗淨,撕掉骨中間的白色皮,再用刀仔在骨與骨中間鎅一鎅,備用。
2. 用鑊煮滾水,放梳打粉,把乳豬稍為灼一灼,拎起。之後用水沖乾淨,再用廚房紙索乾水份,之後用風筒吹乾乳豬。(如果乳豬有毛便燒一燒)
3. 用小煎鍋,不用加油,加入焊乾醃料,把醃料焊乾,有煙出便熄火。
4. 準備攪拌機,加入已焊乾的醃料打碎成粉。如果想濃味一些,可加雞粉。
5. 乳豬放在盤上,皮向底,把已打碎的醃料粉加在乳豬身上,搽勻,再加入剪碎的迷迭香,百里香,搽勻,之後返轉乳豬,再用醃料粉搽勻,之後再返轉乳豬,再加入蒜鹽,蒜粉,搽勻乳豬全身。再加入白蘭地,再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾,再加入橄欖油,搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下,之後乳豬放在焗爐鐵架上,鐵架底用焗盤盛著,乳豬皮向下,骨向面,放入焗爐用200度先焗30分鐘。
7. 30分鐘後,取出乳豬,把乳豬身上的油倒在碗上,再用250度焗5 - 6分鐘左右,之後翻轉乳豬,用錫紙遮住耳仔部份,再放入焗爐,焗25 - 30分鐘。
8. 時間到後,取出,用竹籤刺在眼睛位置上,再插上紅色細蕃茄仔,即成。
備註:
1. 如果買不到乳豬全隻,可以買乳豬件代替。
2. 如果用全隻乳豬,把頸部份的骨要切除,豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地,可用酒精度較高的白酒代替。紹興酒也可以,但係白酒比較好一點。
Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole
Or use
Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)
Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)
Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)
Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste
Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls
Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)
Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.
2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.
3. Rub brandy on both sides of the suckling pig.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the suckling pig.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.
Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.
2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.
3. Rub brandy on both sides of the rack.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the rack.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
✨✨✨✨✨✨✨✨✨✨✨
紫薯椰汁榚
紫色層
材料: 紫薯一杯,花奶一杯,椰奶一杯,水半杯,糖半杯,寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵,跳制後取出紫薯去皮切細
2 水,糖,寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶,椰汁各半杯,糖2匙,寒天粉7g,水1/4杯
做法: 水,糖,寒天粉煮至溶放花奶,椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml
Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)
Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)
Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)
Blender
To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)
Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.
2. Add in evaporated milk, agar agar powder, and mix well.
3. Add in coconut milk, and mix well. This is the coconut milk mixture.
4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.
5. Pour into a mould.
6. Put into the refrigerator to set.
7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.
Note: Optional to be creative with the layering of purple and white colors.
✨✨✨✨✨✨✨✨✨✨✨
How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.
Note: Boil for 7 minutes for larger eggs.
chicken dry fry with onion 在 Facebook 的最佳貼文
今日教大家
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版:https://youtu.be/MEbzUBXMtlY
✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3
✨✨✨✨✨✨✨✨✨✨
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📱Whatsapp:+852 94002845
✉️info@9-beauty.com
20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏
蝦乾栗子飯
材料:
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許
調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)
做法:
1. 冬菇、蝦乾用水浸軟後切粒,冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯,煮熟後盛起大碗內,灑上幼蔥粒便可食用。
Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice
Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces
Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional
Garnish ingredients:
Green onion
Fresh mint leaves
Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.
2. Set to rice cook mode.
3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.
✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬
材料
📌 乳豬一隻
清洗乳豬材料
📌 梳打粉一湯匙
焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒
其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量
做法
1. 乳豬洗淨,撕掉骨中間的白色皮,再用刀仔在骨與骨中間鎅一鎅,備用。
2. 用鑊煮滾水,放梳打粉,把乳豬稍為灼一灼,拎起。之後用水沖乾淨,再用廚房紙索乾水份,之後用風筒吹乾乳豬。(如果乳豬有毛便燒一燒)
3. 用小煎鍋,不用加油,加入焊乾醃料,把醃料焊乾,有煙出便熄火。
4. 準備攪拌機,加入已焊乾的醃料打碎成粉。如果想濃味一些,可加雞粉。
5. 乳豬放在盤上,皮向底,把已打碎的醃料粉加在乳豬身上,搽勻,再加入剪碎的迷迭香,百里香,搽勻,之後返轉乳豬,再用醃料粉搽勻,之後再返轉乳豬,再加入蒜鹽,蒜粉,搽勻乳豬全身。再加入白蘭地,再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾,再加入橄欖油,搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下,之後乳豬放在焗爐鐵架上,鐵架底用焗盤盛著,乳豬皮向下,骨向面,放入焗爐用200度先焗30分鐘。
7. 30分鐘後,取出乳豬,把乳豬身上的油倒在碗上,再用250度焗5 - 6分鐘左右,之後翻轉乳豬,用錫紙遮住耳仔部份,再放入焗爐,焗25 - 30分鐘。
8. 時間到後,取出,用竹籤刺在眼睛位置上,再插上紅色細蕃茄仔,即成。
備註:
1. 如果買不到乳豬全隻,可以買乳豬件代替。
2. 如果用全隻乳豬,把頸部份的骨要切除,豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地,可用酒精度較高的白酒代替。紹興酒也可以,但係白酒比較好一點。
Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole
Or use
Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)
Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)
Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)
Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste
Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls
Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)
Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.
2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.
3. Rub brandy on both sides of the suckling pig.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the suckling pig.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.
Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.
2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.
3. Rub brandy on both sides of the rack.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the rack.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
✨✨✨✨✨✨✨✨✨✨✨
紫薯椰汁榚
紫色層
材料: 紫薯一杯,花奶一杯,椰奶一杯,水半杯,糖半杯,寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵,跳制後取出紫薯去皮切細
2 水,糖,寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶,椰汁各半杯,糖2匙,寒天粉7g,水1/4杯
做法: 水,糖,寒天粉煮至溶放花奶,椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml
Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)
Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)
Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)
Blender
To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)
Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.
2. Add in evaporated milk, agar agar powder, and mix well.
3. Add in coconut milk, and mix well. This is the coconut milk mixture.
4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.
5. Pour into a mould.
6. Put into the refrigerator to set.
7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.
Note: Optional to be creative with the layering of purple and white colors.
✨✨✨✨✨✨✨✨✨✨✨
How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.
Note: Boil for 7 minutes for larger eggs.
chicken dry fry with onion 在 Tasty Japan Youtube 的最佳貼文
夏野菜をたくさん使った南蛮漬けのレシピをご紹介します!
6種類の夏野菜と、さらに鶏むね肉を加えてボリュームを出しました。
素揚げすることによって鮮やかになり、栄養価が上がり、甘味も増して一石二鳥♪
たくさん作ってひと晩冷やしてから食べると、味が染み込んで美味しさが増します!
ぜひ、作ってみてくださいね。
夏野菜と鶏むね肉の南蛮漬け
2人分
材料:
鶏むね肉 1枚
塩 少々
コショウ 少々
米粉 大さじ2
玉ねぎ 1/4個
なす 2本
ズッキーニ 1/3本
パプリカ赤/黄 1/4個ずつ
オクラ 3本
ピーマン 2個
Aめんつゆ(2倍濃縮)1/4カップ
A水 1/2カップ
A酢 1/2カップ
A砂糖 大さじ3
Aしょうゆ 大さじ1
A輪切り唐辛子 少々
揚げ油 適量
作り方:
1.なすはヘタを取って乱切り、オクラはヘタを取り斜め半分に切り、パプリカ細切り、ピーマンは一口大に切る。
2.玉ねぎは薄くスライスし、ズッキーニは輪切りにして、Aを混ぜ合わせたボウルに一緒に入れる。
3.鶏むね肉は水気を拭き取り、そぎ切りにして塩、コショウ、米粉をまぶす。
4.揚げ油を170℃に熱し、(1)を素揚げし、(しっかり水気を拭くことでハネを防ぎます)揚げ終わったら(3)を揚げる。
5.(4)を熱いうちに(2)に漬け込み、冷蔵庫で冷やし、お好みで一晩漬けたら完成!
---
Nanban Pickles of Summer Vegetables and Chicken
Servings: 2
INGREDIENTS
1 chicken breast
Some salt and pepper
2 tablespoon rice flour
1/4 onion
2 eggplants
1/3 zucchini
3 okra
2 green pepper
1/4 red and yellow bell pepper
A
1/4 cup noodle soup base (2 times concentrated)
1/2 cup water
1/2 cup vineger
3 tablespoon sugar
1 tablespoon soy sauce
Some chopped chili peppers
Some oil for frying
PREPARATION
1. Remove the stem off eggplants and okra. Cut eggplants into small pieces. Cut okura into halves. Slice red and yellow bell peppers. Cut green pepper into bite-sized pieces.
2. Mix all ingredients in a bowl. Slice onion thinly and cut zucchini. Marinate them in the bowl.
3. Pat dry the chicken with a paper towel and cut into small pieces. Season with salt and pepper and coat with rice flour.
4. Heat oil to 170°C (338°F). Deep-fry all vegetables (1) first, then the chicken (3). *Make sure to pat dry all vegetables.
5. Put all fried vegetables and the chicken in the bowl (2) while hot. Leave it in the refrigerator overnight.
6. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/Pzq3jj0w7dI/hqdefault.jpg)
chicken dry fry with onion 在 Rasaflix Youtube 的最佳解答
Tak dapat balik kampung ni, mestilah kena masak rendang sendiri kat rumah kan? Hah.. Jom buat rendang ayam minang untuk raya esok! Rasanya yang pedas-pedas, dimakan pula dengan nasi impit memang ngam?
Rendang Ayam Cili Api Minang, Hantu Makanan Pedas Wajib Cuba Resepi Ni!
//Bahasa Melayu
--------------------------------------------------------------------------------------------
Resepi Rendang Ayam Cili Api Minang
Bahan-bahan
1 ekor ayam
2 biji bawang merah
4 ulas bawang kecil
7-8 ulas bawang putih
2 inci kunyit hidup
2 inci lengkuas
3 inci halia
4 batang serai
10 tangkai cili padi hijau
5 sb pes cili
5 helai daun limau purut
2 helai daun kunyit (dihiris)
1 cwn minyak masak
50 gm kerisik
250 ml santan
50 ml air
garam (secukup rasa)
1 keping asam keping
Cara memasak
1. Kisar halus bawang putih, bawang besar, bawang kecil, cili padi hijau, lengkuas, serai, halia, kunyit bersama minyak dan sedikit air.
2. Tuangkan bahan kisar ke dalam kuali dan tumis sehingga naik bau.
3. Kemudian, tambahkan pes cili dan masak sehingga pecah minyak.
4. Masukkan daun limau purut dan hirisan daun kunyit. Kacau seketika.
5. Masukkan sekeping asam keping.
6. Seterusnya, masukkan ayam. Biarkan mereneh dan ayam masak sepenuhnya.
7. Akhir sekali, masukkan kerisik dan santan. Kacau sebati dan masak sehingga kuah kelihatan sedikit kering.
8. Angkat dan hidangkan Rendang Ayam Cili Api Minang bersama nasi impit atau lemang.
//English
--------------------------------------------------------------------------------------------
Spicy Food Lovers, Let's Try Out Rendang Ayam Minang Recipe For This Raya!
Cannot go back for Raya and trying to cook your own rendang? Fret not! Try this special Rendang Ayam Minang recipe for Raya tomorrow! The spicy kick in addition to the classic flavor is super delicious. Serve with some Nasi Impit, totally irresistible!
Rendang Ayam Minang Recipe
Ingredients
1 whole chicken
2 whole shallots
4 whole onion
7-8 cloves garlic
2 inch turmeric
2 inch galangal
2 inch ginger
4 stalk of lemongrass
10 stalk green bird's eye chili
5 tbsp of chili paste
5 kaffir lime leaves
2 turmeric leaves (thinly sliced)
250 ml coconut milk
1 cup of cooking oil
50 gm toasted coconut paste aka kerisik
50 ml water
salt (to taste)
1 dried tamarind slice
Cooking methods
1. Finely blend garlic, onions, shallots, green bird's eye chili, galangal, lemongrass, ginger, with oil and a little bit of water.
2. Pour the blended ingredients into a pan and stir-fry until fragrant.
3. Then, add chili paste and cook until the oil begins to separate.
4. Add in kaffir lime leaves and sliced turmeric leaves. Stir well.
5. Add in dried tamarind slice.
6. Next, add the chicken. Bring to simmer until the chicken is fully cooked.
7. Finally, add in toasted coconut paste and coconut milk. Stir well until everything is combined and the gravy becomes a bit dry.
8. Remove from heat and serve Rendang Ayam Minang with Nasi Impit or Lemang.
Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net
#kisahdunia #rasaflix #rendang #rendangayam #rendangminang #nasiimpit #raya #masakanraya #lauk #resepi #recipe #TikTokChef #TikTokGuru #SeleraRamadan #mr_lovva #kdboom #aquamarine #fightingrose
![post-title](https://i.ytimg.com/vi/aKkH1GYx4wQ/hqdefault.jpg)
chicken dry fry with onion 在 {{越煮越好}}Very Good Youtube 的最讚貼文
#無添加味精系列 #無添加系列 #家樂牌純雞粉#無添加味精 #無添加激素飼養靚雞 #無激素
⬇️⬇️English recipe follows⬇️⬇️
夏日彩虹
材料:
家樂牌純鮮雞粉
秋葵8條
菠蘿12小片
甘筍1條
紫洋蔥1個
車厘茄8粒
蜆肉100克
處理:
1. 秋葵,1碗清水,加入粗鹽1湯匙,浸3分鐘,以去除表面污漬。
2. 車厘茄,清水沖洗乾淨,清水浸一浸。
3. 蜆肉,清水解凍。
4. 甘筍,去皮,打直1開6,切大約1吋1粒,放碗內。
5. 紫洋蔥,1開2,切兩端,去皮2層,每邊1開6,放碗內。
6. 蜆肉,已解凍,倒去水分,加入粗鹽,去除雪味及加入少許鹹味。
7. 秋葵已浸好,清水沖洗乾淨,用廚紙索乾。
8. 車厘茄已浸好,清水沖洗乾淨,用廚紙索乾。
9. 菠蘿,每片菠蘿,1開6。
10. 秋葵,切去頂部。
11. 車厘茄,1開2。
12. 蜆肉已醃好,清水沖洗乾淨,用廚紙索乾。
烹調:
1. 大火在鑊中燒熱油半湯匙。
2. 大火爆香甘筍。
3. 加入洋蔥炒香。
4. 加入蜆肉。
5. 加入秋葵,炒勻。
6. 加入車厘茄及菠蘿粒。
7. 加入家樂牌雞粉1茶匙,炒勻。
8. 完成,上碟,可享用。
Rainbow of Sunmer
Ingredients:
Knorr no MSG added chicken powder
Okra 8 Nos.
Pineapples 12 cubes
Carrot 1 No.
Purple onion 1 No.
Cherry tomatoes 8 Nos.
Clams 100g
Preparation:
1. Okra, put cooking salt 1 tbsp in a bowl of tap water. Soak for 3 minutes to remove dirts on its surface.
2. Cherry tomatoes, get it rinsed. Soak in tap water.
3. Clams, defrost with tap water.
4. The carrot, divide it into 6 shares vertically. Cut 1" per each cube. Put in a bowl.
5. Purple onion, divide it into 2 shares. Cut both ends. Get it peeled for 2 layers. Divide each shares into 6 cubes. Put in a bowl.
6. Clams, have been defrosted, pour away water. Season with cooking salt to remove unpleasant smells and add some salty tastes to it.
7. Okra, has been soaked well, rinse thoroughly. Dry with kitchen towel.
8. Cherry tomatoes have been soaked well, rinse thoroughly. Dry with kitchen towel.
9. Pineapple, each slice is to be divided into 6 shares.
10. Okra, cut its anchors.
11. Cherry tomatoes, each one is to be divided into 2 shares.
12. Clams, have been seasoned well. Rinse thoroughly. Dry with kitchen towel.
Steps:
1. Heat up oil 0.5 tbsp at high flame in wok.
2. Fry the carrot well at high flame.
3. Put onion. Fry well.
4. Add clams.
5. Put okra. Fry well.
6. Add cherry tomatoes and pineapple cubes.
7. Put Knorr no MSG added chicken powder 1 tsp, fry well.
8. Complete. Put on plate. Serve.
夏日彩虹
Rainbow of Summer
1.秋葵露筍蘑菇
https://youtu.be/9KrU_a6buEA
2.金菇紫菜肉碎湯
https://youtu.be/yjU9dVGll-c
3.芝麻菠菜蝦
https://youtu.be/TGWcSLYukXo
4.藜麥蓮藕蒸豬肉
https://youtu.be/_hdqehXAu8k
5.芹香蘿蔔牛肉湯
https://youtu.be/AiUF44e0Tc8
6.沙葛合桃炒肉丁
https://youtu.be/WQpfxANtS5k
7.紫菜豆腐帶子羹
https://youtu.be/StI7yzcP9aI
8.白菜蝦乾粉絲煲
https://youtu.be/f4EWjyz_amk
9舞茸海蝦豆腐鍋https://youtu.be/cZ9F_i9qWQw
10.雞湯浸西洋菜瑤柱
https://youtu.be/RBDyTO7iKOo
11.扇貝雞湯會白菜https://youtu.be/ARdTqkP3KCE
12.夏日彩虹https://youtu.be/V1rs_uh4kmM
Superfoods?Eat a Rainbow of Colors?
對身體極有益的超級食品?吃盡彩虹顏色?
Superfoods?Eat a Rainbow of Colors?
Loaded with Unique Range of Powerful Vitamins, Minerals, Antioxidants & Essential Nutrients?
對身體極有益的超級食品?吃盡彩虹顏色?
充满一系列獨特的強力維他命,礦物質,抗氧化劑及基本營養?
Eat the Rainbow?
![post-title](https://i.ytimg.com/vi/V1rs_uh4kmM/hqdefault.jpg)