Recipe at: http://www.themeatmen.sg/longevity-noodles-with-chinese-leeks
To slurp or not to slurp? Time to forgo all your dining etiquette, for this hearty plate of noodles calls for the ultimate slurping experience! Long life noodles, also known as “yi mien”, is a symbol of longevity. Cutting or biting these deliciously chewy strands is a big no-no as it is linked to the ominous act of cutting one’s life.
Derived from freshly pressed olives, Borges classic olive oil is rich in healthy monounsaturated fat, which is known to lower cholesterol. Although not a common choice in Asian cooking, it’s a healthier alternative to butter or other culinary oils. Without interfering with the rich savoury flavours in Asian cuisines, olive oil adds a delicate accent to any dish. Stir frying shallots and garlic with olive oil results in that superbly fragrant concoction to fry your other ingredients in. Finish off your dish and season with fish sauce for that savoury depth of flavour.
Commonly served during Chinese celebrations, this delicious one-pan dish is not limited to special occasions only. Switch up your usual variety of noodles and try your luck at slurping to immortality!
#themeatmensg #simple #delicious #borgesclassicoliveoil #longevity #chinesenewyear
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同時也有3部Youtube影片,追蹤數超過28萬的網紅The Meatmen Channel,也在其Youtube影片中提到,Recipe at: http://www.themeatmen.sg/longevity-noodles-with-chinese-leeks To slurp or not to slurp? Time to forgo all your dining etiquette, for this ...
plate up switch 在 Travel Book 旅游‧好介绍 Facebook 的最佳解答
**Teriyaki Chicken**
Ingredients
2 pcs boneless chicken leg, rinsed, pat dry with paper towel and tenderise by poking the meat side with a fork
2 stalks of spring onions, chopped
2个去骨鸡腿,洗净,拍干后用纸巾吸干水分,再用叉子在肉上刺入。
2棵葱,切碎
Teriyaki sauce :
4 tbsp soya sauce
4 tbsp mirin
4 tbsp brown sugar
30gm ginger, sliced
Few dashes of black pepper
4大匙酱油
4汤匙料酒
4大匙红糖
生姜30克,切片
黑胡椒适量
Method:
Preparing Teriyak Sauce
1。Add all teriyaki sauce ingredients into a small pot
将酱料倒入一个小碗。
2。Using small fire, heat up the sauce
小火慢煮
3。Stir until sugar are dissolved
煮至糖完全溶解
4。Set aside
待用
Preparing Teriyak Chicken: 步骤请看视频
1。Heat up the Happycall pan
2。Once you see smoke, place the boneless chicken legs skin down onto the pan
3。Cover the lid but do not lock the pan
4。Switch to small fire
5。Fry for 1 min
6。Open the lid and flip to the meat side before closing the lid again. Do not lock.
7。Fry for 1 min
8。Open the lid, flip to the skin side again to brown it for 1 min
9。When skin sides are nicely browned, add teriyaki sauce onto the pan
10。Cover and lock the Happycall pan
11。Cook for 3 mins
12。Open the lid
13。Transfer the chicken legs to a plate
14。Leave the sauce in pan
15。Using a scissor, trim boneless chicken legs into strips
16。Pour teriyaki sauce and spring onion over them
17。Serve with rice
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plate up switch 在 The Meatmen Channel Youtube 的最佳解答
Recipe at: http://www.themeatmen.sg/longevity-noodles-with-chinese-leeks
To slurp or not to slurp? Time to forgo all your dining etiquette, for this hearty plate of noodles calls for the ultimate slurping experience! Long life noodles, also known as “yi mien”, is a symbol of longevity. Cutting or biting these deliciously chewy strands is a big no-no as it is linked to the ominous act of cutting one’s life.
Derived from freshly pressed olives, Borges classic olive oil is rich in healthy monounsaturated fat, which is known to lower cholesterol. Although not a common choice in Asian cooking, it’s a healthier alternative to butter or other culinary oils. Without interfering with the rich savoury flavours in Asian cuisines, olive oil adds a delicate accent to any dish. Stir frying shallots and garlic with olive oil results in that superbly fragrant concoction to fry your other ingredients in. Finish off your dish and season with fish sauce for that savoury depth of flavour.
Commonly served during Chinese celebrations, this delicious one-pan dish is not limited to special occasions only. Switch up your usual variety of noodles and try your luck at slurping to immortality!
#themeatmensg #simple #delicious #borgesclassicoliveoil #longevity #chinesenewyear
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![post-title](https://i.ytimg.com/vi/KgKMrbczMSc/hqdefault.jpg)
plate up switch 在 Ytower Cooking channel Youtube 的最讚貼文
油蔥雞 Chicken and Scallions in Oil
材料
雞腿 1支
蔥段 20公克
薑片 20公克
Ingredients
1 Chicken drumstick
20 grams scallion
20 grams ginger slices
調味料
米酒 1大匙
紅蔥油 1大匙
鹽 1/2茶匙
Seasoning
1 tablespoon rice wine
1 tablespoon of red onion crisps
1/2 teaspoon salt
作法
1. 將雞腿洗淨放入盤中,鋪上蔥段及薑片,灑上米酒,電鍋外鍋加1杯水,放入蒸架按下開關,待蒸氣起來後放入雞腿,蒸至開關跳起後取出放涼。
2. 將蒸雞肉的湯汁、紅蔥油、鹽調勻成醬汁。
Tips雞肉的蒸汁是香味和鮮味的精華,用來製作調味醬汁的基底,十分鮮甜美味。
3. 將作法1的雞肉剁成大塊,擺盤,將作法2的醬汁淋至雞肉上即可。
Tips這道料理是冷盤,所以可以等放涼後再切,肉質會比較硬一些容易切得漂亮。
Preparation Instructions:
1. Wash the chicken drumstick and place on a dish, cover it with scallion and ginger, and sprinkle it with rice wine. Add 1 cup of water into the outer pot of a rice cooker, place in the steaming rack, and set the switch to steam. Wait for the cooker to steam then put in the chicken. Steam in the cooker until the switch trips, take out the dish and let cool.
2. Mix the broth of the steamed chicken, red onion crisps, and salt together thoroughly to make a gravy.
Tips. Steamed chicken broth contains the essence of the aroma and flavor. When used for seasoning the gravy base, it gives very savory and delicious flavor.
3. Take the chicken from step 1 and chop into large pieces then arrange on the plate. Take the gravy from step 2 and pour onto the chicken.
Tips. This dish is served cold, so you can wait for it to cool and then cut it up. The texture of the meat will be firmer and so it will be easier to cut neatly.
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![post-title](https://i.ytimg.com/vi/PH9MLPGlJhc/hqdefault.jpg)
plate up switch 在 MosoGourmet 妄想グルメ Youtube 的精選貼文
この夏 大人気の"ほっぺちゃん"を焼きメレンゲで作ってみました。
ほっぺちゃんは、プチプラのデコパーツやアクセサリーを
原宿の店舗などで販売している【サン宝石】の人気キャラクターです。
http://www.sunhoseki.co.jp/hoppe/h_index.aspx
日本の小・中学生女子に人気があり、Moso-Familyの娘も大好きです!
*Recipe*
As for baked meringue, it is common to bake thoroughly over about 90 minutes in the oven preheated at 100 ℃. However the minimum preset temperature of the oven of our home is 150℃. We made it in the oven in the state where the switch was turned off by its last resort.
1.Whip the egg white put into the bowl , while warming in hot water of about 50 ℃.If you have cream of tartar,put it in.
2.Add the powdered sugar of the amount of double of the egg white , and whip further.
Make firm meringue.
3.Mix an edible food color ,and make color meringue.
4.Put 3(the colored meringue) into a forcing bag ,and press out to the top plate which covered with the oven sheet.
5.Turn off the switch of the oven heated at 150 ℃ , and put 4 in.
Make it dry as it is for 2 hours.
6.Repeat 5.Finished.
7.Since the baking meringue becomes damp easily, please put it into the bottle etc. into which the drier was put and keep it.
At my home, the egg white which has remained in making sweets is frozen.
The frozen egg white was thawed and made this time also.
If it whips in the state of half-defrosting, the fine meringue which dresses up can be made.
Please try.
*レシピ*
1.ボウルに入れた卵白を、熱めのお湯
(ちょっとだけ、手を浸けていられるくらい。
50度ってとこでしょうか。)で湯煎しながら泡立てる。
あれば、クリームターター(卵白1個およそ35gに対し
付属スプーン山盛り3杯)を入れる。
2.卵白の倍量の粉砂糖を加え、さらに泡立てる。
しっかりとしたメレンゲを作る。
3.メレンゲに食用色素を混ぜて、色メレンゲを作る。
4.3を絞り袋に入れ、オーブンシートを敷いた天板に絞り出す。
5.150度に温めたオーブンのスイッチを切り4を入れ
2時間そのまま乾燥させる。
6.再度オーブンを150度に温め、スイッチを切った状態の
オーブンに入れて2時間、乾燥させる。
7.できた焼きメレンゲは湿気りやすいので、
乾燥剤を入れたビンなどに入れて保管してください。
焼きメレンゲは、100度に予熱したオーブンで
90分ほどかけてじっくり焼くのが一般的です。
我が家のオーブンは最低設定温度が150度なので
苦肉の策で、スイッチを切った状態のオーブンで作ってみました。
工夫すれば、なんとかなるもんです。
我が家では、お菓子作りで余ってしまった卵白を冷凍しておきます。
今回のレシピも冷凍卵白を解凍して作りました。
半解凍状態で泡立てると
キメの細かいメレンゲを作ることができます。
お試しください。
![post-title](https://i.ytimg.com/vi/3saEXVNSH1s/hqdefault.jpg)