今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁
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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
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💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個,方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g(已溶)
📌焗爐用的長盤
吉士醬材料
(建議用一半份量,除非想整多少少吉士醬另有用途。)
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均,之後加入白砂糖一起再打均。再加入玉桂粉,鮮奶,牛油,打均。
2. 長盤底掃上牛油。
3. 把提子麵包,方包,乾提子,均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻,讓麵包把蛋漿全吸索。
5. 放入焗爐,調較溫度180度,共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊,加入白砂糖35g,用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內,加入2湯匙白砂糖,用手動打蛋器打均至起泡。
8. 加入鷹粟粉,再打均,再把100 ml鮮奶分2次加入,攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒,之後逐少逐少倒入蛋漿內,邊倒邊攪均。(不可以停止攪均動作)
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊,開細火,再不斷攪均直到杰身,再放入牛油熄,杰身可熄火。
11. 麵包焗好後,放自己喜歡的份量在碟上,再倒入適量已煮好的吉士醬,即成。(如麵包焗好後,吉士醬放涼後太杰身,可以加入少許鮮奶稍為煮熱,稀釋一下吉士醬。)
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝,啤利或青蘋果
調味料:鹽,黑胡椒,白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉,趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙,大紅淅醋二湯匙,一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨,撕去肥膏,索乾水,雞身用胡椒粉,多些鹽塗勻,雞肚用鹽,胡椒粉半茶匙,五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒,手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾,6-8小時內重複以上步驟共三次
備註: 焗爐,氣炸鍋或燒烤爐都可以,時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料:
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料:
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法:
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉;或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型,待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒,蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中,加入欖油和牛油先煎雞胸,將雞胸放下定了荷包的型,然後放在盛了蘑菇的盆面上,待用
7.用同一隻煎完雞胸的鑊和油,加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下,另加入牛奶和少許水再炒熱,倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士(cheddar and mozzarella cheese)
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後,拿出來再放多些芝士再焗5-8分鐘,再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.
同時也有9部Youtube影片,追蹤數超過103萬的網紅LovelyMimi,也在其Youtube影片中提到,Hey YouTube Family!! Y'all know how I love my pork!! I found a recipe online using my Air Fryer to fry some pork belly. I also made some lemon pepp...
「crispy chicken skin oven」的推薦目錄:
- 關於crispy chicken skin oven 在 肥媽 Maria cordero Facebook 的精選貼文
- 關於crispy chicken skin oven 在 Jenn’s 沬厤 Life After Cancer #spreadlovecreatehope Facebook 的最讚貼文
- 關於crispy chicken skin oven 在 Tina'sbeautytips Facebook 的精選貼文
- 關於crispy chicken skin oven 在 LovelyMimi Youtube 的最佳貼文
- 關於crispy chicken skin oven 在 ochikeron Youtube 的最佳解答
- 關於crispy chicken skin oven 在 ochikeron Youtube 的精選貼文
crispy chicken skin oven 在 Jenn’s 沬厤 Life After Cancer #spreadlovecreatehope Facebook 的最讚貼文
Roast Chicken for lunch... Just dump everything in the oven and let it cook. One hour later, everything is ready to eat! 😋😋😋
Recipe:
Chicken:
Just rub with salt and let it dry.
Below the chicken: I add fresh basil leaves, onion, pumpkin, carrot, sweet potato, salt, oil, and coarse pepper.
Roasting:
Pre heat oven at 240 deg C for 10 mins.
Placed chicken on top of the sweet potatoes etc.
Roast for 10 mins or until skin is dry
Apply butter (which I premixed with rosemary, dried basil and coarse black pepper), you can always add any herbs u want..
Roast for 40 mins (depends on chicken size, some may be up to 60 mins)
Crispy - thin skin layer
Apply honey glaze and let it roast for another 10 mins or until colour turn golden brown. Done.
Heating mode: Top & Bottom
P/S: No need to marinate ☺️
crispy chicken skin oven 在 Tina'sbeautytips Facebook 的精選貼文
[Healthy Crispy Chicken Tenders] 🍗🍗
.
Team ghiền gà rán nhưng ngại dầu mỡ thì check in cái đi! Bữa giờ coi phim HQ, cứ thấy người ta ăn gà rán, uống bia là nuốt nước miếng không à! Mình quyết định sắn tay áo thực hành ngay món gà nướng nóng giòn này! Không dùng đến 1 giọt dầu ăn mà gà vẫn giòn rụm, cắn vào miếng nào là tê miếng đó! Quan trọng nhất là không dầu mỡ nữa! Ăn ngon mà không lo bị nóng hay nổi mụn nha! Tina sẽ hướng dẫn cả nhà cách làm món này trong Vlog tuần thứ 5 nhá (Sang đầu tuần là mình post rồi!!!)
.
That’s right! The title says it all! I was craving for crispy fried chicken after binge-watching so many Korean dramas lately. These crunchy baked chicken tenders are life changing! No oil needed!! It’s healthy, delicious and satisfied. No mess for your kitchen and no break-outs for your skin.
.
Ingredients:
- Chicken Breasts/ Ức Gà
- 1 egg/ Trứng
- 1 tbsp Avocado Oil Mayo/ Sốt Mayo
- 2 tbsp Flour/ Bột
- 1/2 tsp Salt/ Muối
- Black Pepper
- 1 1/2 cups Panko Breadcrumbs/ Bột chiên xù
.
Instructions/ Cách Làm:
* Preheat oven to 200C/390F.
* Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
* Place a rack on a baking tray (not critical but bakes more evenly).
* Place the Batter ingredients in a bowl and whisk with a fork until combined.
* Add the chicken into the Batter and toss to coat.
* Pick up chicken with tongs and place it into the panko bowl.
* Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Marvel at clean fingers, repeat with remaining chicken.
* Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes (medium) or up to 20 minutes if gigantic. Any longer = dried out chicken.
.
Credit: @recipe_tin
crispy chicken skin oven 在 LovelyMimi Youtube 的最佳貼文
Hey YouTube Family!!
Y'all know how I love my pork!! I found a recipe online using my Air Fryer to fry some pork belly. I also made some lemon pepper wings - Ahhhhhmazing!! The pork turned out ok BUT the pork skin (which is my Favorite Part) was too hard. But I will play around with the recipe and try this one again.
Any suggestions on how to get the perfect crisp pork belly?
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crispy chicken skin oven 在 ochikeron Youtube 的最佳解答
Juicy, tasty yet delicious Teriyaki Chicken Pizza. Some people may call this idea unusual? This is pretty popular and basic pizza idea in Japan.
In this video, I want to share with you how to make Teriyaki chicken for pizza topping. Other toppings can be of your choice, of course 😋
Making pizza will keep kids entertained for a while 😉👍
How to Make No Yeast No Rise Easy Crispy Pizza Dough (Recipe)
https://youtu.be/xrv5CB_Vp1M
Other Japanese Chicken Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4Nkx2NhbEfgl_kUkYMlBjbwk
---------------------------------
Teriyaki Chicken Pizza (Japanese Pizza Topping Recipe Idea)
Difficulty: Easy
Time: 40min
Number of servings: 2 25cm/10inch pizzas
Ingredients:
2 25cm/10inch pizza crusts https://youtu.be/xrv5CB_Vp1M
200g (7oz.) small diced chicken thigh with no skin
A
* 4 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. sugar
salt and pepper
1 tbsp. Katakuriko (potato starch) or corn starch
1 tbsp. cooking oil
1/4 onion slices
whole kernel corn (canned)
pizza cheese
mayonnaise
mustard *if you like
Kizaminori (shredded Nori seaweed sheet)
chopped green onion *if you like
*If you like, use garlic, top with sliced boiled eggs, pineapple chunks, etc. Make to your taste :)
Directions:
1. Season the diced chicken with salt and pepper, and coat with Katakuriko (potato starch).
2. Heat cooking oil in a frying pan, cook the chicken thoroughly, then add A and simmer until the sauce thickens.
3. Brush Teriyaki sauce on the pizza crust, place onion slices, Teriyaki chicken, corn, pizza cheese, mayonnaise, and mustard if you like.
4. Bake in oven at 250C (480F) for 20 minutes.
5. Garnish with Kizaminori (shredded Nori seaweed sheet) and chopped green onion if you like.
レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/teriyaki-chicken-pizza.html
---------------------------------
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crispy chicken skin oven 在 ochikeron Youtube 的精選貼文
This is the recipe my mom used to make when I was small and I requested for it a lot of time 😉
Crispy mayo potato flakes makes the chicken too good 💖
I used to love ONLY the potato flakes on top which chicken make them delicious 👍
My Mother's Cooking Recipes Memorandum
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnWvI8BE1OCsKpMpsMk4RTT
---------------------------------
Baked Chicken with Crispy Mayo Potato Flakes (Recipe)
Difficulty: VERY Easy
Time: 40min
Number of servings: 4 servings (20cm/8inch pie dish)
Ingredients:
600g (1.3lb) chicken thigh with no skin
1/2 tsp. salt
pepper
butter or olive oil
mayonnaise https://amzn.to/37K3fEi
50g (US 1cup) potato flakes https://amzn.to/3eaZRos
parsley flakes
Directions:
1. Cut chicken with no skin into bite-size pieces, and season with salt and pepper.
2. Butter the pie dish and cover the bottom with some potato flakes.
3. Place the chicken. Put the remaining potato flakes on top. Bake in oven at 220C (420F) for 20-30min.
4. Sprinkle with parsley flakes to finish.
レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/baked-chicken-with-crispy-mayo-potato.html
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