今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
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龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
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薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
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有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
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羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
同時也有12部Youtube影片,追蹤數超過60萬的網紅飲食男女,也在其Youtube影片中提到,食譜: https://bit.ly/2Yq8ipv 材料: 大蝦1斤 粉絲2小包 蒜茸1小碗 薑茸1湯羹 葱適量 辣椒適量 芫荽適量 自製辣底1小碗 醬汁: 水1碗、蠔油2湯匙、生抽及老抽各1湯匙,糖1至2茶匙,胡椒粉少許,拌勻備用 做法: 1.蝦洗乾淨剪鬚剪腳去腸,用廚房紙徹底索乾水分 2...
「stir fry sauce without sesame oil」的推薦目錄:
- 關於stir fry sauce without sesame oil 在 肥媽 Maria cordero Facebook 的最讚貼文
- 關於stir fry sauce without sesame oil 在 Resepi Mutiara HATI Facebook 的精選貼文
- 關於stir fry sauce without sesame oil 在 水果妹 Lyss Facebook 的最佳貼文
- 關於stir fry sauce without sesame oil 在 飲食男女 Youtube 的最讚貼文
- 關於stir fry sauce without sesame oil 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最讚貼文
- 關於stir fry sauce without sesame oil 在 てぬキッチン/Tenu Kitchen Youtube 的最讚貼文
stir fry sauce without sesame oil 在 Resepi Mutiara HATI Facebook 的精選貼文
Nasi ayam sedap namanya. Hehe..
Resepi..
Bahan asas bawang putih 10 ulas dan halia 1 1/2 inci tumbuk dan bahagikan 3 bahagian. Dlm satu sudu je bagi setiap bahagian..
Mulakan dgn ayam.. Sy buat sebelah ayam je..
Basuh bersih, jgn buang kulit, tanpa potong, letak dlm periuk. Masuk satu bahagian halia n garlic tadi. Satu sup bunjut, satu kiub ayam. Renehkan dlm 15 minit. Keluarkan ayam..
2 sudu besar sos tiram
1 sudu besar kicap masin
1 sudu besar kicap manis
1 sudu besar kicap cair
1 sudu kecil minyak bijan
Perap jap kat ayam yg dah rebus tadi.. Preheat AF 180 3minit ok. Kemudian masukkan ayam dan bakar selama 20 minit suhu sama. Sy alas aluminium foil xnk melekat teruk. Hehe.
Utk nasi
Beras wangi campur beras biasa (supaya x berkanji sangat)
Sy buat 3 cawan je
Satu sudu besar mentega, satu sudu besar minyak masak
Tumis satu bahagian bwg putih n halia tadi. Kulit kayu manis, bunga lawang dan pelaga masuk. Kemudian masuk sehelai pandan, serai. Masuk setengah sudu kecil garam dan masuk 2 senduk air rebusan ayam tadi.
Tenggek mcm biasa ikut sukatan nasi mcm biasa tau.
Tambah air rebusan ayam tadi jika air kurang. Tinggalkan sedikit utk sup..
Utk sup
Rebus semula balance air rebusan ayam tadi, tambah garam sikit, serbuk lada putih dan daun sup.. Siap..
Utk kicap
Balance kicap perapan tadi, tambah satu senduk kuah sup dan panaskan sebentar. Siap.
Utk sos cili
Bahagian ketiga bawang putih dan halia tumbuk tadi, blendkan dgn 2 biji cili merah besar dan 3-4 biji cili merah kecil. Tambah satu sudu besar gula, satu sudu kecil garam, setengah sudu kecil magi cukup rasa, dan cuka ikot nk masam mana. Sy letak setengah senduk.. Panaskan dan masukkan satu sudu kecil tepung jagung bancuh dgn air. Utk pekatkan kuah. Ok siap.
Hias ikot suka. Dan ngap!!! Alhamdulillah.. Prepare 15 minit je utk bahan mentah. 30 minit siap semua.
Best pakai AF sbb ayam juicy sangat dan kulit dia crunchy. Sblm ni, xde af, sy goreng dan ayam agak dry. Kalo sejuk, ayam liat. Hehe. Sela
Chicken rice is delicious. Hehe..
Recipe..
Basic garlic ingredients 10 review and ginger 1 1/2 inches mashed and divided 3 parts. In just one spoon of each part..
Start with the chicken.. I'll just make it by the chicken..
Wash clean, don't remove your skin, without cutting, put it in the pot. Enter a piece of ginger and garlic just now. One bunjut soup, one chicken cubes. Understand in 15 minutes. Getting the chicken out..
2 tablespoons of oyster sauce
1 tablespoons of salted soy sauce
1 tablespoons of sweet soy sauce
1 tablespoons of melted soy sauce
1 small spoons of sesame oil
Marinated for the boiled chicken just now.. Preheat AF 180 3 minutes ok. Then insert chicken and burn for 20 minutes same temperature. I don't want to stick with aluminum foil. Hehe.
For rice
Fragrant rice mixed with regular rice (so that it doesn't have a lot of food
I only made 3 cups
A spoonful of butter, a spoonful of cooking oil
Stir-fry one piece of white bwg and ginger just now. Cinnamon, lawang flower and cardamom in. Then enter a piece of pandan, lemongrass. Entered half a spoon of salt and entered 2 spoon of chicken boiled water just now.
Tenggek as usual according to the measure of rice as usual.
Add chicken boiled water just now if the water is less. Leave a little for the soup..
For soup
Boil the balance of chicken boiled water just now, add some salt, white pepper powder and soup leaves.. Done..
For soy sauce
Balance of marinade soy sauce just now, add a spoon of soup soup and heat it up for a while. Ready.
For chili sauce
The third part of garlic and mashed ginger just now, blend with 2 large red chili chili and 3-4 small red chili. Add a spoon of sugar, a spoon of salt, half a spoon of magi is enough to taste, and the vinegar to follow is sour. I put half a spoon.. Heat it up and put in a small spoon of corn flour with water. To tighten the gravy. Ok ready.
Decorate follow vinegar. And ngap!!! Alhamdulillah.. Prepare for 15 minutes for raw materials. 30 minutes done all.
Best use AF sbb very juicy chicken and her skin crunchy. Before this, xde af, I'm fried and chicken is dry. If it's cool, the chicken looks. Hehe. SelaTranslated
stir fry sauce without sesame oil 在 水果妹 Lyss Facebook 的最佳貼文
酒香炒肉片
材料:
猪肉(里脊肉最好)
姜一块
黄酒(1 碗)
调味料:
糖(适量)
步骤:
1)猪肉洗干净,切薄片,用蜀粉+生抽腌制2小时
2)姜洗干净,去皮,切丝
3)热锅,加入2汤匙的麻油,小火炒香姜丝,炒到姜丝稍微变色。
4)倒入薄肉片,大火快炒肉片差不多5分熟,倒入黄酒和少许糖,翻炒至熟即刻。
***(我喜欢黑黑,所以我加了一点黑酱油/老抽。如果不喜欢,可以不加,味道没差)
注:为了让肉更香,我用麻油取代食油
Ingredients :
Pork ( loin pork is preferred)
1 piece of ginger
Millet wine / cooking wine ( 1 bowl)
Seasoning:
Sugar
Steps :
1. Wash the pork, slice it thinly, marinate with corn starch and light soy sauce. Let it sit for 2 hours.
2. Wash the ginger, remove the skin, cut into small strips
3. Heat up the wok, put 2 tablespoon of sesame oil, fry the ginger strips over small fire, fry till the ginger strips turn to light brown.
4. Pour in the pork slices, stir fry the pork slices over big fire till its half cooked, pour the millet wine, add in some dashes of sugar, continue stir drying till cooked.
*** ( I prefer the dish to be in darker colour, so I add in some dark soy sauce. It's optional. The taste will still be the same without the dark soy sauce.)
Note: in order to make the pork more fragrant, I replace the cooking oil with sesame oil.
(Translate by Alle Ow Yong)
stir fry sauce without sesame oil 在 飲食男女 Youtube 的最讚貼文
食譜: https://bit.ly/2Yq8ipv
材料:
大蝦1斤
粉絲2小包
蒜茸1小碗
薑茸1湯羹
葱適量
辣椒適量
芫荽適量
自製辣底1小碗
醬汁:
水1碗、蠔油2湯匙、生抽及老抽各1湯匙,糖1至2茶匙,胡椒粉少許,拌勻備用
做法:
1.蝦洗乾淨剪鬚剪腳去腸,用廚房紙徹底索乾水分
2.粉絲先用暖水浸泡半小時以上,擠乾水分,切斷
3.易潔鑊毋須加油先煎香蝦,備用
4.砂鍋加熱、加油,爆香薑茸和蒜茸
5.加入醬汁煮滾後,加入粉絲
6.把煎香的大蝦逐一鋪上面
7.上蓋中火煮大約5分鐘
8.加葱花、芫荽或幾滴麻油
Ingredients:
Large prawns 1 Catty
Vermicelli 2 small packs
Garlic 1 small bowl, minced
Ginger 1 tbsp, minced
Spring onions Some
Chili Some
Cilantro Some
Spicy base 1 small bowl (Stir-fry shallots, garlic, and chili flakes)
Sauce:
Water 1 bowl
Oyster sauce 2 tbsp
Light soy sauce 1 tbsp
Dark soy sauce 1 tbsp
Sugar 1-2 tsp
White pepper Some
*Note: Mix the above ingredients together to make the sauce and set aside
Steps:
1. Thoroughly clean the large prawns, cut off whiskers and legs, devein shrimp, remove moisture completely with kitchen towel.
2. Soak vermicelli in warm water for at least half an hour. Then, drain to remove water and moisture, cut into sections.
3. Using a non-stick pan, stir-fry the prawns without oil.
4. Heat the clay pot, add oil, and stir-fry the minced ginger and garlic to release the aroma.
5. Add the sauce and cook until the sauce comes to a boil, add the vermicelli.
6. Place the cooked prawns on top of the vermicelli one-by-one.
7. Cover the pot and cook in high heat for around 5 minutes.
8. Add chopped spring onions and cilantro, or a few drops of sesame oil, to finish.
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stir fry sauce without sesame oil 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最讚貼文
Stir Fried Beef Short Ribs With Chinese Mustard Greens
Ingredients:
Pickled Mustard Greens ------- 120 g
Beef Short Ribs --------------------- 220 g
Pickled Sichuan Peppers ------ 20 g
Minced Ginger ---------------------- 2 Slices
Ginger ----------------------------------- 2 Slices
Minced Garlic ----------------------- 2 Cloves
Scallions ------------------------------ 2 Stalks
Pepper --------------------------------- 2 Pcs
Chinese Celery -------------------- 1 Stalk
Shaoxing Wine -------------------- 1 tsp
Maggi Seasoning ---------------- 1 tsp
Sichuan Peppercorn Oil ------ 1 tsp
Sugar ---------------------------------- 1/2 tsp
Marinade Ingredients:
Soy Sauce -------------------------- 1 tsp
Oyster Sauce --------------------- 1 tsp
Sesame Oil ------------------------ 1 tsp
Tapioca Starch ------------------ 1/2 tsp
Sugar -------------------------------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Marinate the beef short ribs with the marinade ingredients.
2. Heat up a frying pan. Stir fry the Chinese mustard greens without adding any oil until the you can smell the flavor of it.
3. Add oil and ginger slices. Stir fry to enhance flavor.
4. Heat up a frying pan with oil. Stir fry with minced ginger, pickled Sichuan peppers, minced garlic and scallions.
5. Stir fry with marinated beef and then add Shaoxing Wine.
6. Stir fry with Chinese mustard greens, pepper, Chinese celery, sugar and Maggi Seasoning.
7. Finally add some Sichuan peppercorn oil to boost the flavors.
Enjoy
「野山椒酸菜炒牛肉」
材料:-
酸菜(切細)..........120g
牛肋肉(切片)......220g
野山椒.................20g (15隻)
薑米.....................2片
薑片.....................2片
蒜蓉.....................2瓣
蔥段.....................2棵
辣椒(切小段).......2隻
中芹.....................1棵
紹興酒..................1茶匙
鮮醬油..................1茶匙
花椒油..................1茶匙
糖..........................1/2茶
醃料:-
醬油.....................1茶匙
蠔油.....................1茶匙
麻油 ....................1茶匙
木薯粉.................1/2 茶匙
糖 ........................1/4 茶匙
做法:-
1. 牛肋肉片加入醃料拌勻備用。
2. 熱鍋下酸菜煸香,然後下油、薑片炒香拿出備用。
3. 熱油鍋下薑米、野山椒、蒜蓉、蔥白炒香,然後下牛肋肉片爆炒,從鍋邊下紹興酒炒勻。
4. 將酸菜、蔥段、辣椒、中芹、糖、鮮醬油下鍋炒均勻,最後下花椒油入鍋拌勻便可。
stir fry sauce without sesame oil 在 てぬキッチン/Tenu Kitchen Youtube 的最讚貼文
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『材料2つから作れる!魔法のてぬきおやつ』発売中です♪
多くの方にお手にとっていただいたおかげで、
7刷目の重版をしていただけることになり、累計10万部になりました。
いつも応援してくださり、本当に本当にありがとうございます。
全国の本屋さんやネット書店などで販売しておりますので、
ぜひお手にとっていただけると幸いです♪
引き続きAmazonでも販売しておりますので、URLを貼らせていただきます!
↓↓
https://www.amazon.co.jp/dp/484709879X/
電子版のURLも貼らせていただきます。
↓↓
https://www.amazon.co.jp/dp/B0859D2TYT/
〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓〓
▽〝世界一簡単なチンジャオロース〟の詳しいレシピはこちらのブログから♪
『てぬキッチンのブログ』⇒ https://www.tenukitchen.com/entry/2020/08/10/213854
▽twitterもやっているので、もし『てぬキッチン』のレシピをお試し頂いたら、#てぬキッチン をつけて投稿してもらえると嬉しいです♪
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【世界一簡単なチンジャオロース 】
今日は、世界一簡単でズボラなてぬキッチン流の『チンジャオロース』を作りました!
これマジで簡単なので、ぜひ面倒なときにお試しいただきたいレシピ!包丁まな板は不要、おまけに火も使わずにレンジで完結!!
それなのにとても美味しいので、面倒くさいことはやりたくないけどチンジャオロース食べたいって気分の日にぜひともお試しいただきたい一品です。
〈材料〉
豚こま肉 150g
ピーマン 5個
片栗粉 小さじ1
焼肉のタレ 大さじ1と1/2
オイスターソース 大さじ1弱
ごま油 小さじ1
塩ブラックペッパー 少々
▽チャンネル登録はこちらから♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1
【Chinese-style stir-fry containing green peppers and meat】
Today, we have created the world's easiest kitchen style "Chinese-style stir-fry containing green peppers and meat"!
This is a really simple recipe, so if you're having trouble, try this recipe! No kitchen knife is needed, and you can complete the cooking without using fire! !!
Even so, it's very delicious, so if you don't want to do the troublesome thing but want to eat chinjaolose, this is a dish you should try.
〈INGREDIENT〉
150g pork top
5 bell peppers
1 tsp starch starch
Sauce of Yakiniku 1 and 2 tbsp
Oyster sauce 1 tbsp.
1 tsp sesame oil
A little salt black pepper
▽Subscribe to my channel♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1
◎お仕事の依頼等はこちらまで→tenukitchen_tenukin@yahoo.co.jp
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