關於 how to make tomato sauce step by step ，我們在網路上蒐集到這些相關的討論、資訊與評價

When I first ordered this House Roast at Oyster Bar in San Diego, I didn't know what to expect. I have heard of it and I also never expected it to be a gumbo-like dish. Somehow this worked for me very well, especially with the heap of rice included in the 'gumbo'. So yummy. You gotta try this.

See ingredients used below or go to this link for your easy reference:
http://wp.me/p8NIeJ-4p

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients
Serves 4

Marinate for seafood
-------------------
600g crab meat
20 pieces of medium prawns / shrimps
1/3 teaspoon thyme leave
1/3 teaspoon oregana
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 teaspoon cayenne pepper
1/3 teaspoon rosemary
1/2 teaspoon grounded black pepper

Gumbo base
-------------------
3.5 ounces of butter (use to create roux with all-purpose flour)
1 cup of all-purpose flour
2 yellow onions diced
1 tablespoon of chilli powder
2 teaspoons of garlic - chopped
2 bay leaves
1/2 tablespoon of sugar
1 litre of seafood/prawn stock
1 cup of diced tomatoes
1/2 cup of tomato paste/puree
1 cup of white wine
1/2 tablespoon of Tabasco sauce (recommended to increase this to 1.5 tablespoons if you can take the spiciness)
2 teaspoons of salt
3.5 ounces of butter
180ml of heavy cream
2 teaspoons of grounded black pepper

When serving this, add a heap of Jasmine white rice to the gumbo for that extra touch. Enjoy!

One of my favorite dishes from childhood which my mom often made♥

Korokke (Croquette) is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried. My mom always mixes minced meat and boiled eggs, they make the croquette really addictive! My darling loves it, so I always make tons of them! Try out my recipe and you will know why ;)

Old version has a copyright issue.
過去の動画を著作権の都合により編集し直しました。
https://www.youtube.com/watch?v=BvfCPtdIJIM

---------------------------------
Korokke (Croquette)

Difficulty: Medium
Time: 30min
Number of servings: 16 croquettes

Ingredients:
4 eggs
800g (1.8lb) potatoes
200g (7oz) ground beef and pork mixture
200g (7oz) onion
2 tbsp. butter
(Seasonings)
* 1 tsp. salt
* ground black pepper
* nutmeg
(Batter)
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Tonkatsu sauce
tomato ketchup and/or mayonnaise if desired
vegetables of your choice

Directions:
1. Peel potatoes and cut into medium chunks. Boil until soft. Drain and mash while still hot.
2. Hard boil the eggs and chop roughly.
3. Mince the onion and saute with butter until soft. Add ground beef and pork mixture and cook until done. Mix the seasonings.
4. Add (2.) and (3.) to the mashed potatoes and mix well.
5. Flatten the mixture in the pot and divide it into 16 equal portions. Flatten each portion into an oval-shaped patty. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C (340F) until golden brown. Serve with tomato ketchup and/or mayonnaise if desired, and garnish with vegetables of your choice.

I make a lot at once and keep them in the fridge. 2-3 days in the fridge is OK~ but most of the time they are gone on the next day. LOL

レシピ (日本語)
http://cooklabo.blogspot.jp/2011/06/blog-post_14.html
---------------------------------

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo

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Hiyashi Chuka (cold ramen) is kind of refreshing ramen salad. You can enjoy it by changing the toppings and Tare (dressing/sauce).

This video will show you how to make the very basic Hiyashi Chuka with common toppings and Shoyu-Dare (soy sauce based dressing).

Perfect dish during the hot and humid summer season. However it can be served all year long ;)

---------------------------------
Hiyashi Chuka (Cold Ramen Noodles)

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
2 packages fresh Ramen noodles
4 slices ham
1/2 cucumber
1/2 tomato
1 egg
a pinch of salt
cooking oil
Shoyu-Dare (soy sauce dressing)
* 50ml water
* 50ml vinegar (rice or cereal)
* 3 tbsp. soy sauce
* 1.5 tbsp. sugar
* 1 tsp. sesame oil
* a pinch of salt
1 tbsp. ground toasted white sesame seeds

Directions:
1. Mix the ingredients for Shoyu-Dare and cool in the fridge.
2. Cut ham and cucumber into thin strips. Cut tomato into wedges.
3. Season an egg with a pinch of salt, then mix well. Heat cooking oil in a frying pan and make 1 or 2 thin omelets (depending on the size of your frying pan). Leave to cool on a plate, then cut into thin strips.
4. In a large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles under cold water for a few times to remove starch. Then drain well again and pat dry with paper towels.
5. Place the cold noodles in a dish and sprinkle with ground toasted white sesame seeds. Arrange the toppings. Pour over the sauce right before you eat.

Serve with Karashi (Japanese mustard) if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/06/blog-post_17.html
---------------------------------

Music by
Kevin MacLeod
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Brightly Fancy - Oddities

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