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.
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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.
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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.
同時也有7部Youtube影片,追蹤數超過10,000的網紅Eric's Bakery,也在其Youtube影片中提到,New recipe with ENG SUB[CharSiu Rice] Spanish Iberico Pork Collar Butt ⬇️? https://youtu.be/doKZnb3OPnM Ingredient? Pork Collar-butt 2kg Marinade...
「hot water in spanish」的推薦目錄:
hot water in spanish 在 Facebook 的精選貼文
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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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.
hot water in spanish 在 Janicoco Kitchen Facebook 的最佳解答
經典西班牙海鮮飯🥘100%成功簡易版🤩
𝑬𝒂𝒔𝒚 𝑺𝒆𝒂𝒇𝒐𝒐𝒅 𝑷𝒂𝒆𝒍𝒍𝒂 𝑹𝒆𝒄𝒊𝒑𝒆🦐✨
聖誕前重新整理了一下這個皇牌食譜給大家🥰早前還因為這個西班牙海鮮飯被飲食男女邀請了做人物專訪🤣現在回想起也很有趣~
真的所有人都對這個西班牙海鮮飯的香味和味道讚不絕口~希望大家喜歡😍
𝑴𝒆𝒓𝒓𝒚 𝑪𝒉𝒓𝒊𝒔𝒕𝒎𝒂𝒔🎄✨
🔸材料(2-3人份)🔸
1. 西班牙米 3杯(約240毫升)
2. 大蝦 6條
3. 大青口 6隻
4. 魷魚 1條
5. 蕃茄 2個
6. 迷你小紅黃椒 3粒
7. 洋蔥 1/4個
8. 西班牙臘腸Chorizo 50克
🔸調味料🔸
1. 水 30毫升
2. 牛油 8-10克
3. 大蒜 2-3瓣
4. 雞汁 10毫升
5. 魚露 10毫升
6. 鹽 1茶匙
7. 甜椒粉 Paprika 1-2茶匙
8. 白酒 50毫升
9. 番紅花 1撮(可用3-4茶匙薑黃粉代替)
10. 香葉 3片
🔸伴碟🔸
1. 檸檬
2. 蕃茜
🔸做法🔸
1. 把一撮番紅花和香葉泡水。
2. 海鮮洗淨,蝦眼蝦刺蝦腳蝦尾剪掉,挑走蝦腸。需要吐沙的貝類海鮮請提前準備。
3. 魷魚處理乾淨後切圈。
4. 海鮮瀝乾水後用鹽和胡椒醃好備用。
5. 蔬菜及米洗淨,蔬菜切粒並瀝水待用。蕃茄上下𠝹十字,用熱水焗幾分鐘然後去皮。
6. 把番紅花和香葉水用小火加熱。出現水泡後關火。稍稍待涼後加入甜椒粉、雞汁、魚露、牛油拌勻成為已調味的番紅花水。
7. 下油開鍋。
8. 加入蝦頭煎香,同時用工具按壓蝦頭擠壓蝦膏和蝦汁,大約煎5分鐘。
9. 加入洋葱和蒜蓉煎香及煎至金黃色帶點焦糖化。
10. 加入白酒煎香。
11. 把蝦頭放入篩內,用力把蝦汁和白酒按壓出來。
12. 加入西班牙臘腸碎煎香。
13. 再把蝦頭按壓多一次出蝦汁。
14. 加入蕃茄和紅黃椒粒炒香,這時候蔬菜會出水,成為高湯。
15. 加入已調味的番紅花水拌勻。
16. 加入米,輕輕拌勻。這時米和水應該剛好拌成濕米,用工具撥開米的時候不見有任何水跡。
17. 熄火,鋪上海鮮及香葉並合上蓋子。按照以下焗爐/ 爐頭版繼續加熱。
🔹焗爐版🔹
1. 放入已預熱的焗爐用180度焗30分鐘。
2. 最後加上香草和檸檬伴碟。
🔹爐頭版🔹
1. 小火加熱20分鐘,熄火焗10分鐘。
2. 最後加上香草和檸檬伴碟。
🔹小TIPS🔹
1. 薑黃粉是番紅花的替代品,味道相近。
2. 懷孕的女生不能吃番紅花。
3. 如果有蘑菇及貝類海鮮,本身水份高,可以不用額外加水。米:水=1:1.2。
4. 如果用蝦/魚高湯代替水,再加月桂葉和番紅花煮會更佳。
❀✦❀✦❀✦❀✦❀✦❀✦❀✦❀✦❀✦❀
🔸Ingredients (2-3 servings)🔸
1. Spanish rice 3 cups (around 240g)
2. Prawns 6
3. Mussels 6
4. Squid 1
5. Tomatoes 2
6. Mini Red and Yellow Pepper 3
7. Onions 1/4
8. Spanish Chorizo 50g
🔸Seasoning🔸
1. Water 30 ml
2. Butter 8-10g
3. Garlic 2-3 petals
4. Chicken essence sauce 10 ml
5. Fish sauce 10 ml
6. Salt 1 teaspoon
7. Paprika 1-2 teaspoons
8. White Wine Chardonnay 50 ml
9. Saffron 0.5-1 teaspoon
10. Bay leaves 3 pieces
🔸Garnish🔸
1. Lemon
2. Parsley
🔸Steps🔸
1. Soak saffron and bay leaves in water.
2. Clean and devein the prawns. Peel it if necessary.
3. Clean the squid and cut into round pieces.
4. Sautee the seafood with salt and pepper.
5. Clean the veggie and rice if necessary and set aside. Cut the top and bottom of tomato and soak in hot water before peeling the skins.
6. Chop the chorizos into pieces.
7. Heat the saffron and bay leaves water in low heat. Turn it off when there is water bubbles. Add paprika, chicken essence sauce, fish sauce and butter inside after cooling down.
8. Heat the pan with oil.
9. Fry the prawns head around 5 minutes and squeeze the prawns head juice with tools.
10. Fry the onions and garlic into golden color.
11. Add white wine.
12. Squeeze the prawns head in the sieve for the last time.
13. Fry the chorizos.
14. Fry the tomatoes and mini peppers until the veggie juice mix with the sauce.
15. Add the seasoned saffron and bay leaves water.
16. Add the rice and stir it evenly with the sauce lightly. The rice and the sauce are well mixed together and there is no water on the pan when you stir the rice.
17. Turn off the fire, put the seafood and bay leaves on the rice. Cover it with the lid.
18. Cook it with oven or cast iron pot.
🔹Oven🔹
Preheat the oven at 180‘C and bake with 30 minutes.
🔹Cast iron pot🔹
Cook the paella in low heat for 20 minutes. Turn it off and leave it for 10 minutes.
19. Garnish with herbs and lemon and then you are ready to serve your guests 😀
#janicocokitchen #seafoodpaella #paella #西班牙海鮮燉飯
hot water in spanish 在 Eric's Bakery Youtube 的最讚貼文
New recipe with ENG SUB[CharSiu Rice]
Spanish Iberico Pork Collar Butt
⬇️?
https://youtu.be/doKZnb3OPnM
Ingredient?
Pork Collar-butt 2kg
Marinade?⬇️
Char siu sauce 130g
Hoisin Sauce 75g
Chee Hou Sauce 20g
sugar 40g
sesame paste 35g
Chicken powder 2tbsp
Mei Kuei Lu Chiew?(Chinese Rose Wine)20g
BBQ honey(Glaze) ?? Moderate
add at last 4 mintues (video time 5:45)
Char Siu Honey side sauce
(video time? mixing 6:00 & baste 7:19)
BBQ Honey 30g
Hot water 25ml
Char Siu sauce 25g
1.Cut the pork into seven long strips about
1.5inch ?video time 1:22)
2.Use a fork to poke it (? time 1:57)
3.Mix the marinade thoroughly (? time 2:32)
4.Cover the meat with marinade and wait for 3hrs or overnight. Put it into fridge (? 2:55)
5.Preheat Oven to?200°c for ⏰10 mins
6.Line the tray with foil (? time 4:09)
7.Put Char Siu on the roast rack (?time 4:16)
7.Baste marinade on top (? time 4:21)
8.Roast it at?200°c ⏰ 20mins
(?time 4:39)
9.Take it out & flip it over. Baste marinade on
top and back in oven ?200°c ⏰10mins
(? time 5:04)
10.Lower the tempature to ?180°c ?
roast for more⏰ 8 mins.
11.Take it out. Baste BBQ honey on both sides.
Back to oven ?180°c ⏰4 mins
(?time 5:42)
12.Rest 10mins. Slice Char Siu.
13.Stir Honey Char Siu side sauce thoroughly.
Then microwave for 30 seconds(? 6:09)
14.Baste some side sauce. Enjoy it!
Cheers!???
更多食譜盡在
Eric's Bakery
http://ericsbakery.blogspot.com
Facebook粉絲專頁
Eric's Kitchen & Bakery
https://www.facebook.com/erickitchenbakery
Youtube免費訂閱頻道
https://youtube.com/user/mrsiaeric
IG
https://www.instagram.com/ericsbakery
hot water in spanish 在 Rasaflix Youtube 的最讚貼文
Churros ni sedap kalau buat kudap-kudap waktu petang dengan family dan kawan-kawan..mana tak nyaa, snek hipster ni bukan je sedap malah simple sangat nak buat resepi ni..must try ni !
Resepi Churros Bersama Sos Coklat | Churros With Chocolate Sauce Recipe
//Bahasa Melayu
--------------------------------------------------------------------------------------------
Resepi Churros Bersama Sos Coklat
Bahan-bahan (Churros)
100 gm mentega
275 ml air
150 gm tepung gandum
2 biji telur
1/2 sk serbuk kayu manis
3/4 cwn gula kastor
1 sk esen vanila
Bahan-bahan (Sos Coklat)
1 cwn coklat gelap
1/2 cwn susu penuh krim
1 sb mentega
Cara memasak
1. CHURROS: Masak air seketika. Masukkan mentega dan tunggu hingga cair.
2. Masukkan esen vanila dan tepung. Gaul sehingga campuran menjadi doh.
3. Ketepikan dan biarkan ia sejuk seketika.
4. Masukkan telur satu demi satu dan gaulkan sehingga doh berkilat.
5. Masukkan doh tersebut ke dalam piping bag.
6. Paipkan doh ke dalam minyak yang panas dengan anggaran 2 inci panjang setiap satu dan gunting.
7. Goreng sehingga keperangan. Angkat dan toskan.
8. Pindahkan churros ke dalam bekas bertutup. Tuangkan gula dan serbuk kayu manis. Tutup bekas dengan penutup dan goncangkan sehingga churros disalut rata.
9. SOS COKLAT: Panaskan coklat, susu, dan mentega atas api sederhana sehingga cair sebati.
10. Sejukkan seketika. Sos siap untuk dihidangkan bersama churros.
//English
--------------------------------------------------------------------------------------------
Ingredients (Churros)
100 gm butter
275 ml water
150 gm wheat flour
2 nos eggs
1/2 tsp of cinnamon powder
3/4 cup of castor sugar
1 tsp of vanilla essence
Ingredients (Chocolate Sauce)
1 cup of dark chocolate
1/2 cup of full cream milk
1 tbsp of butter
Cooking methods
1. CHURROS: Bring water to a boil. Add in butter and cook until butter fully melted.
2. Add in vanilla essence and wheat flour. Mix until the mixture forming a dough.
3. Set aside and let it cool for a while.
4. Add in eggs one by one and beat until dough is shiny.
5. Place the dough inside a piping bag.
6. Pipe dough into hot oil with estimation of 2 inch long for each dough and snip off.
7. Deep fry until golden brown. Lift up and drain.
8. Transfer churros into a container. Pour in sugar and cinnamon powder. Close the lid and shake well until churros are fully coated.
9. CHOCOLATE SAUCE: Heat chocolate, milk, and butter over medium heat until fully melted and well-combined.
10. Let it cool and chocolate sauce is ready to be served with churros.
Nak resepi lagi?
Sertai Telegram Rasaflix di
https://t.me/rasaflix
#churros #sos #coklat #kudapan #snek #dessert #spanishfood #recipe #resepi
#kisahdunia #rasaflix
#lemankakap #mr_lovva #rinrinchan #makenon #sya #nntaca
hot water in spanish 在 This Family Youtube 的最讚貼文
Spanish Chorizo Clams by Jimmy’s Table
As the first dish for my new travel series recipes, I chose the Spanish Chorizo Clams, one of our favorites and must order tapas when in Barcelona. Please check out the link in my profile for the newest recipe!
This is a such a great and simple seafood dish to make at home. What’s best is it’s perfect with a nice crunchy baguette to soak up the garlic butter wine clam soup! Whenever Rachel and I travel, we plan our days around food. Where are we going to eat? How do we get there? What can we eat as a snack along the way? When I first ate this, I thought, “Should be easy, I am going to recreate this at home!” And it was! I hope you like this recipe!
Ingredients 食材:
0.5-1 kg of Clams - soaked in salt water for 30 minutes) (蛤蠣)
200 grams of Chorizo also known as Spicy Spanish sausages (西班牙香腸)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons or limes - halved and squeezed for juice, seeds removed (檸檬)
1/2 stick of unsalted butter (無鹽奶油)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
3-4 tablespoons of olive oil (橄欖油)
Salt and Pepper - for taste (黑胡椒)
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
Start by soaking the clams in salt water to clean the clams. While clams are soaking, start by cutting 1/2 cup (approximately 15 pieces) of garlic slices.
步驟 1
首先將蛤蠣浸泡在鹽水中,讓蛤蠣吐沙清潔。同時準備1/2杯 (大約15顆)蒜頭,切片。
STEP 2
Prepare and cut chorizo slices. First remove the outer sausage skin covering by gently cutting along the sausage.
步驟 2
準備切西班牙臘腸切片,先用刀子將外層的膜輕輕的劃切開,再切片。
STEP 3
Prepare cilantro by removing the stem and using only the leaves. Also cut lemon in half to use for cooking.
步驟 3
將香菜的莖去除並僅保留葉子部分。將檸檬切成兩半用於烹煮的時候。
STEP 4
On the stove, add in 3-4 tablespoons of olive oil and heat up your pan. I am using a cast iron pan because it cooks at a more even temperature.
步驟 4
在鍋子內加入3-4湯匙橄欖油熱鍋,我使用鑄鐵鍋,因為它的烹飪溫度更高。
STEP 5
When the oil is very watery in the pan and you see a little white smoke, it is hot enough. Add in garlic slices and stir to cook until slightly brown.
步驟 5
當鍋中的油加熱至比較水狀時,會看到一點白煙,代表油已經加熱到夠熱的狀態。加入大蒜片,攪拌煮至略棕色。
STEP 6
Add in sliced chorizo so the olive oil absorbs the garlic and spicy sausage flavors. Cook and stir for about 2-3 minutes. Garlic should not be too dark and chorizo should be cooked so that the fat from the sausage melts into the oil. Adjust the heat as needed.
步驟 6
加入切成薄片的香腸,使橄欖油吸收大蒜和辛辣的香腸風味。烹調並攪拌大約2-3分鐘。根據狀況再調整火侯大小,大蒜不能煮到太黑,要把西班牙臘腸中的油脂煮出來。
STEP 7
Drain and rinse the clams in water. Add in clams to the garlic and sausage.
步驟 7
將蛤蠣瀝乾用水中沖洗一下,將蛤蠣加入鍋中。
STEP 8
Stir for 2 minutes and add in 1/2 glass of white wine.
步驟 8
攪拌大約2分鐘左右加入1/2杯的白酒。
STEP 9
Add in 1/2 stick of unsalted butter.
步驟9
加入1/2條無鹽奶油。
STEP10
Squeeze in half a lemon. Save the other half if you want it more citrusy.
步驟10
在鍋中擠入1/2顆檸檬,保留另一半。
STEP 11
Add in 1 teaspoon to 1 tablespoon of black pepper and salt for taste.
步驟11
依個人口味,加入1茶匙至1湯匙黑胡椒粉和鹽中調味。
STEP 12
Add in 1-2 tablespoon of Paprika and stir. Taste and adjust flavor as needed.
步驟12
加入1-2湯匙的甜辣椒粉並且攪拌均勻,根據品嚐後調
整風味。
STEP 13
When 70% of the clams are open, add in cilantro leaves and stir
步驟13
當70%的蛤蠣打開時,加入香菜葉並攪拌。
STEP 14
Add a bit of wine and 1/2 lemon to give it a flavorful wine taste and more lively citrus touch at the end. When 90% of the clams are open, you can turn off the heat.
步驟14
加入剩餘1/2杯的白酒及檸檬,讓味道可以有白酒的相位,並在口感上產生更活潑的柑橘味。當90%的蛤蠣開時,就可以起鍋囉。
STEP 15
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 clams.
步驟15
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西班牙的風味。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。
STEP 16
Put in the lemon and top it with more cilantro leaves. Serve and eat hot !
步驟16
將檸檬放入盤中,撒上香菜這道菜就完成囉!
__________________________
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