關於 white color in french ，我們在網路上蒐集到這些相關的討論、資訊與評價

【Pinewood Wine - 一田一味道】

購買連結：https://bit.ly/38b32uq
熱血Marketplace價：HK$864
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※ 產品包括：
Julienas 2018 杜得‧諾丁 茱麗安娜 紅酒 2018
Fleurie 2016 杜得‧諾丁 花田 紅酒 2016
Morgon 2016 杜得‧諾丁 摩根 紅酒 2016
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Julienas 2018 杜得‧諾丁 茱麗安娜 紅酒 2018
GRAPE VARIETY
Gamay

CONTROLLED APPELLATION
Of the 10 wines of Beaujolais, this appellation Juliénas is produced on 4
towns, with a total area of 594 ha. These wines are renowned guard and often
surprises compared to its more famous neighbors sometimes (Moulin à Vent,
Saint Amour ....)

LOCAL SOIL
Granitic Marl

WINE-MAKING
Traditional. Manual harvest and maceration in vats for 10 days (temperature controlled). Maturation in stainless steel tanks for 9 months.

CHARACTER AND STYLE
The ruby robe is deep and concentrated. The palate is both delicious
and concentrated. Good constitution, balance allows us to appreciate both
the delicacy of the fruit and its origin hinting a good
constitution confirmed its fine and precise tannins. The set ends with
a slightly spicy finish and hints of licorice and underbrush.

AGEING AND SERVICE
To drink young or to keep 4-5 years. Temperature of service : 13-14°C
It goes well with white meats and red meats but also a sausage or a rabbit
stew with success. Game birds, after 3/4 years of aging will also be a good
compromise.

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Fleurie 2016 杜得‧諾丁 花田 紅酒 2016

GRAPE VARIETY
Gamay

CONTROLLED APPELLATION
Fleurie is the third appellation of Beaujolais in terms of area. Its wines are
known for their finesse, thanks to a northwest-southeast exposure. Some like
it very fresh, others prefer at 14-15 ° C to better appreciate its fruity notes.

LOCAL SOIL
Granitic soil

WINE-MAKING
Traditional. Handpicking. Followed by a semi-dry method of maceration.
Whole grapes are vinified in stainless steel tanks to produce fruity wines.
Maturation in stainless steel tanks for 9 months.

CHARACTER AND STYLE
The color is intense ruby color. The nose is pleasant with aromas of red fruit
(raspberry, strawberry and cherry). On the palate, this wine is subtle and very
elegant. Its floral and fruity notes make this a pleasant Fleurie wine, all in
balance.

AGEING AND SERVICE
To drink young. Temperature of service: 12-13°C
This Fleurie marry well with rabbit, veal meatballs or a ‘‘blanquette de veau’’.
Otherwise, try it with poached eggs, one of the treasures of Burgundy!

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Morgon 2016 杜得‧諾丁 摩根 紅酒

GRAPE VARIETY
Gamay

CONTROLLED APPELLATION

Extended on 1079 hectares and located on only one commune (VilliéMorgon) this ‘‘name’’ is different compared to some others Crus of the
Beaujolais. It is a wine able to ageing by nature, spread out over the 5 climates
of its appellation. The gamay generates generous and fruity wines.

LOCAL SOIL

Grounds resulting from the schist disintegration with basic prevalence
(manganese and iron oxide) which gives this style suitable for name (In
French one says wine that it " morgonne ").

WINE-MAKING

Traditional. Manual Harvest-picking and maceration in thermo-controlled
tanks during 10 days. After a pneumatic press, maturation in stainless vats
for 10 months.

CHARACTER AND STYLE

Typical with a constant colour almost hiding a nose fine, discrete but
concentrated (black cherry, morello sherry, violet) it is a generous and vinous
wine, which reveals once poured in glass
The mouth is immediately greedy and reveals notes of red wild fruits (wild
strawberry and blackberry) and some kirsch. The unit is silky on the palate.
Concentration and pleasure stay on very light notes of liquorice and prune at
the end of the mouth. Balanced and generous, two or three years of guard
will not waste the pleasure…

AGEING AND SERVICE

To drink young or to keep 5-6 years. Temperature of service: 12-13°C
It accompanies with success the pork-butcheries and the good red meats
(duck, lamb, and good meat cooked a long time like in the past too….) the
« coq au vin » or the dishes cooked in wine sauces are recommended after a
few years. However a very simple good cheese like a « Camembert » cheese
will be a good guaranteed moment!
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購買連結：https://bit.ly/38b32uq
熱血Marketplace價：HK$864

想搵更多Pinewood Wine嘅產品，請瀏覽：https://bit.ly/34nzGrN

[#台味甜蜜蜜 / The Sweet Taste of Taiwan] 老闆，來一碗滷肉飯！/ Taiwan in a bowl: Lu Rou Fan (English below)

說到法式甜點的 #台灣味，怎麼能不提萬華的 菓實日？

前幾年就為菓實日將台灣傳統文化融入法式甜點的創意心折，如果說巴黎有日式銅鑼燒店 Pâtisserie TOMO 作為日法甜點水乳交融之作的代表，（參見 #法式甜點學 p.156, 241, 336, 337），菓實日便似乎象徵著法式甜點真正能在台灣生根、與在地庶民文化結合開出的芳草奇卉。TOMO 以法式甜點技法重新詮釋日式甜點，外型融入了銅鑼燒與法式經典（如 Paris-Tokyo、檸檬塔、反轉蘋果塔、日本威士忌聖托佩塔等）、口味也兼有兩者之長；菓實日則不受限於單一類型糕點，代表作「紅龜」與「滷肉飯」大膽地用法式蛋糕（entremets）重新詮釋了他們心目中的台味與台灣精神。

數年前有幸品嚐過「紅龜」，一直對酒釀慕斯加紅豆餡既新奇又傳統的搭配念念不忘。這次趁著留在台灣的時間，又去拜訪了他們幾次，還剛好遇到他們在籌備線上課程期間，有幸飽覽饅頭主廚的精彩作品，並品嚐了這碗讓我一直好奇不已的「滷肉飯」。「滷肉飯」不僅有著法式甜點繁複多層的特質，還非常奇妙地揉合了台味無比的混搭創意：以蜜漬地瓜丁加焦糖醬模擬了滷肉飯的靈魂元素——滷肉與滷汁、米香白巧克力薄殼包裹著八角慕斯則成了晶瑩的米飯，最妙的是一匙舀起，還會意外地發現碗底的驚喜：肉鬆加自製酥菠蘿（奶酥、crumble）和生乳酪蛋糕體，最上方點上一片鮮綠的香菜，就變成了一碗技法完全是法式、但風味組合與精神卻100%台味的滷肉飯造型甜點。

前兩個禮拜我提到「是否有 #台灣神髓？」、「什麼是台灣神髓？」、「台灣神髓是否能被表現出來、又該怎麼表現？」，而菓實日的「滷肉飯」幾乎是不偏不倚地回答了這些問題。所有曾經必須對外國友人介紹台灣飲食的朋友，都會知道「台灣味」、「台菜」非常難以定義與畫出界線，因為台灣就是一個充滿了移民的島嶼、乘載了各種不同文化混雜的歷史，尋求「純粹的」台味很難不落入徒勞無功的下場。事實上台灣的活力，確實也來自於那種能將不同文化輕鬆且毫不做作地混搭、交融的自在。菓實日的「滷肉飯」恰恰體現了這種看似大膽奔放、但成果無比協調的餘裕。多達八層，且有香菜、地瓜、八角、肉鬆等台灣常見的料理元素，被妥貼地收納在這個「法式蛋糕」中。或許你無法一口氣分辨出每一種元素與層次，但它們卻如此完滿、歡欣地在嘴裡融合在一起，讓人不由得脫口而出「好吃」！哎呀，這不正是「台灣」和「台灣神髓」嗎？

老闆，再來一碗啦！

📌 菓實日目前正在休息準備下一步計畫中，門市並未對外營業。饅頭主廚與先生韞豐正在忙著籌備他們的線上課程，也有一些與桃園 雙口呂 Siang kháu Lū 文化廚房合作的實體教學。接下來會有小量對外販售的計畫，關心他們動態的朋友記得追蹤菓實日的粉絲頁；好奇這些台味甜點如何設計、製作，也可以了解他們傾囊相授的線上課程！https://tinyurl.com/y8cchelc

🔖 延伸閱讀：

#Ying的台味甜蜜蜜 系列

台灣味、台灣神髓究竟是什麼？https://tinyurl.com/y7ewoon4

從「亞洲甜點在巴黎」思考何謂台灣味：https://tinyurl.com/y36tprn8

亞洲甜點在巴黎的還魂與新生－ Café Lai'Tcha 與 Fu Castella：https://tinyurl.com/y3pcspn5

👉🏻👉🏻 更多 #台北甜點店 影音，記得來 Instagram 找我玩：https://tinyurl.com/yb3a783m

*****
Kajitsu, a hidden treasure in Taipei’s Wanhua district, is a little French pastry shop that makes Taiwan-inspired pastries. Chef Mantou transforms traditional festive pastry “Âng-ku-kóe” and “Lu Rou Fan”, Taiwan’s national dish, into French entremets. It is not unusual that food adapts to local tastes when it travel overseas. It takes place in different forms. Take French pastries for instance, adding local ingredients in the classics is one way. For example, Japanese chefs may use yuzu to replace lemon when making their tarte au citron. Employing foreign skills to revisit or transform one’s traditions is another. Pâtisserie TOMO in Paris that combines Dorayaki and classic French pastries serves one of the best examples. In Taiwan, Kajitsu is another interesting case.

“Âng-ku-kóe”, “red tortoise cake”, used to be the most popular local festive pastry in old times. It’s shaped as a turtle and coloured in red (sometimes in green) since turtles are a symbol of longevity, fortune, and fame in Taiwan. Red is also the lucky color here. In Kajitsu, chef Mantou tries to transform this traditional delight into a French entremets. She keeps the sweet red bean paste in the filling and matches it with sweet rice wine mousse to modernise the traditional taste. “Lu Rou Fan”, braised pork rice, one of the most beloved dishes that can be seen everywhere in Taiwan, is the chef’s another brilliant creation. Mantou takes sweet potato confit and caramel sauce to create a “trompe l’œil” of the famed braised pork and its sauce, star anise mousse hints the indispensable spice during the braising, the rice crispy and white chocolate coating shape the bowl of rice, and the unusual combination of pork floss and cheesecake gives a little surprise beneath. A refreshing coriander leave on top takes you to the humid summer of Taiwan instantly. Lots of seemingly conflicting ingredients are grouped together, resulting in, however, an incredible harmony. It is a fascinating dessert that can only be created by a Taiwanese pastry chef as it parallels Taiwan’s history and reflects its source of energy: immigrants with diverse origins, cultures and values cohabit and learn to evolve together.

As Kajitsu’s pastries are deeply rooted in the everyday life of Taiwan, there are also other intriguing creations such as petits fours with motifs of old tiles and the sweet “Doom crackers” inspired by the role of the god ruling the Qing Shan Temple in Wanhua district.

Click on the photos and have a closer look!

🔖 Read more on this topic

What is the taste of Taiwan? What is the spirit of Taiwan? https://tinyurl.com/y7ewoon4

Asian pastries in Paris part 1: https://tinyurl.com/y36tprn8

Asian pastries in Paris part 2 - Café Lai'Tcha & Fu Castella: https://tinyurl.com/y3pcspn5

👉🏻👉🏻 Don't miss out my "Taipei pastry shops" featured story on Instagram: https://tinyurl.com/yb3a783m

#yingspastryguide #yingc #taiwan #tasteoftaiwan #菓實日

Join the crew https://www.facebook.com/groups/2366734596727746/?ref=share

The Fifth Element(1997)
Director:Luc Besson
Cinematographer:Thierry Arbogast
2nd unit DOP:Nick Tebbet
Production Designer:Dan Weil
Key grip:Joe Celeste
Camera grip:Jean Pierre Mas
Stunt coordinator:Marc Boyle
Costume Designer:Jean-Paul Gaultier
Visual Effects supervisor:Mark Stetson
Creature Effects supervisor:Nick Dudman
Miniature Effects supervisor:Niels Nielsen
Visual Effects DOP:Bill Neil
Special Effects supervisor:Neil Corbould
Pyrotechnics supervisor:Thaine Morris

Luc Besson said he started writing the screenplay when he was 16, creating the vivid fantasy universes to combat the boredom he experienced living in rural France. But it didn't reach the screen until he was 38 years old; by that time, he felt he was old enough to actually have something to say about life.

According to costume designer Jean Paul Gaultier, the enfant terrible of the fashion world who once gave Madonna conical breasts, designed the futuristic costumes for The Fifth Element—more than 1000 of them. He didn't just design them, either For crowd scenes, where there might be hundreds of extras wearing his costume designs, he'd go around making adjustments to ensure everyone looked right before the cameras rolled.

According to Gaultier, Besson had lined up Mel Gibson, Julia Roberts, and Prince to play the leads in 1992, before financial problems delayed the project. (It's not clear whether any of them had officially signed on or were merely considering it.) Besson arranged for Gaultier to meet with Prince when the singer was in Paris so he could show him sketches of his designs. The meeting proved awkward (as one assumes many meetings with Prince are), and The Purple One later told Besson that he found the costumes "a bit too effeminate." It's entirely possible that the production delays would have prevented Prince from committing anyway, but it's fun to think about what Ruby Rhod would have been like in different hands. Gaultier had also unwittingly offended Prince with his description of one proposed outfit, a mesh suit with a padded, fringe-bedecked rear. Gaultier kept referring to this part of the suit as a "faux cul" ("fake ass"), but because of his thick accent, he said Prince misheard him as saying, "F-\-\- you!" Tucker has said he took inspiration from both Prince and Michael Jackson in crafting his performance as Ruby Rhod.

When filming began, the production decided to dye Milla Jovovich's hair from its natural brown color to her character's signature orange color. However, due to the fact that her hair had to be re-dyed regularly to maintain the bright color, Milla's hair quickly became too damaged and broken to withstand the dye. Eventually a wig was created to match the color and style of Leeloo's hair, and was used for the remainder of the production.

Luc Besson, an admitted comic book fan, had two famous French comic book artists in mind for this movie's visual style when he started writing the movie in high school, Jean Giraud (Moebius) and Jean-Claude Mézières. Both artists have long-standing comic book series in France. Moebius is best known for "Blueberry" and the (French) Magazine and (U.S.) movie Heavy Metal (1981). Mézières is best known for the "Valerian" series. Both series are still in production today. Moebius and Mezieres, who attended art school together but had never collaborated on a project until this movie, started renderings for this movie in the early 1990s and are responsible for the majority of the overall look of the movie, including the vehicles, spacecrafts, buildings, human characters, and aliens. However, only Giraud is credited, and even then, he wasn't even granted a premium when the movie was eventually produced.

Some of the most memorable moments from the film are views of a future New York, complete with flying cars and a mass of new and old skyscrapers. The film was one of Digital Domain’s huge miniature shows released that year – the others being Dante’s Peak and Titanic – while also heralding the fast-moving world of CGI in the movies. The New York scenes were created using a combination of CGI (for the flying cars), live action (the people), and scale models (the buildings). A crew of 80 on the production design team spent five months building dozens of city blocks at 1/24th scale.The visual effects for The Fifth Element were realized with a masterful combination of motion control miniatures, CG, digital compositing and effects simulations by Digital Domain. The flying traffic created by the visual Effects team allowed artists to create personalized license plates. Though never visible in the movie, the state slogan printed on all license plates reads "New York, The F***-You State."The people populating the roofs, decks, and windows during the visual effects sequences in New York City are the artists and employees at Digital Domain.
The text scrolling across a Times Square theater marquee as Korben dives down through traffic is actually an excerpt from an e-mail dispute between several artists at Digital Domain. Other signs on digital and practical, miniature buildings contain similar in-jokes and references and the large cylindrical tanker truck that Korben's cab almost hits at the end of his descent is decorated with the logo of a Venice, California, pizza parlor that was a favorite of Digital Domain artists.

‘You know, Mark, I don’t want to do these ‘fancy panning around and seeing the whole world shots’. I’d much rather set a camera looking down a street, having a cab rush towards me, and cut as it passes by, and then cut to a reverse of it passing by, and construct my film that way.’ – The Fifth Element visual effects supervisor Mark Stetson relates what director Luc Besson said to him about staging the film’s New York City shots.

This was Mark Stetson’s first visual effects supervisor role, this is what he had to say about it in a VFX blog article

Mark Stetson: I wasn’t afraid of the size of it. I didn’t think it was huge at the time. I mean, it was sort of standard tent pole-ish at the time and I was confident that I could do that, but it was my first one and there was a ton I had to learn, especially about digital visual effects. And I was very supported by Digital Domain. It was Digital Domain 1.0 back then, and they really gave me a great team. It was a great experience all around.

During the prep period, cinematographer Thierry Arbogast worked extensively with production designer Dan Weil to integrate various lighting units — primarily fluorescent and occasionally ultraviolet fixtures — within the sets themselves. More often than not, the futuristic spaces dictated the types of fixtures that could be used.
Arbogast had some challenges on the film he said this about the opera scene.
“Most of the lights you see in the opera house were already there. The difficulty was in lighting the people in the audience without illuminating the white facades of the balcony. Therefore, we used a lot of flags to focus our lighting precisely on the people.”

Gary Oldman played Zorg as a cross between then-Presidential candidate Ross Perot and Bugs Bunny.

In most shots of Gary Oldman, there is a circle around his head. In fact, a circle in the middle of the frame is a nearly constant motif in this movie. Bruce Willis, on the other hand, is more often framed by a rectangle or doorway behind him.

In keeping with the hands-on approach Besson established on Le Dernier Combat and has practiced on all of his successive films — Subway (1985), The Big Blue (1988), Atlantis (1990), La Femme Nikita (1991) and The Professional (1994) — the filmmaker operated the camera himself throughout the entire shoot. While such a working situation is rare for directors working within the Hollywood system, Besson prefers it because he can maintain better control of the onscreen action. "I create the frame and the movement within it," he explains. "Why lose time explaining everything to someone else? He's going to be slightly off, and then I'm going to freak out and say, 'No, this is not what we discussed. I want the camera here!' So it's better for everyone involved if I just do it myself.

"I write each action scene as if it is a ballet; the movements fit with the music. Generally, I'll shoot a fight sequence for 10 days using just one or two cameras and a very small crew. I've already written out the fight scene in my head, shot by shot. I do this for each and every sequence so that we can just shoot it, and then put the scene together in the editing room. At the same time, when you're on the set, you can have an idea at the last moment; you realize that from a different angle the light might be better, so you change the perspective [of the shot]. But I'll always write down and block out this [new] progression."

The explosion in the Fhloston main hall was the largest indoor explosion ever filmed. The resulting fire almost went beyond control. It took twenty-five minutes to put out.

At the time, it was the most expensive movie ever produced outside of Hollywood, most expensive French production history, and at $80 million USD, the visual effects budget of the movie was the highest of its time.

The wonder on Bruce Willis' face when the Diva sings is real. That was the first time he'd heard it and seen the actress in full make-up.

Bruce Willis, Milla Jovovich, Chris Tucker and Gary Oldman are all left-handed.

The director had been married to Maïwenn Le Besco, who plays the Diva Plavalaguna, since 1992 (when she was 16 and he was 33, but that's another story). She didn't want to be in the film, adhering to the old adage that married people shouldn't work together and co-workers shouldn't marry each other. But when the actress Besson had cast as the Diva dropped out, Le Besco took the part got painted blue and gave a memorable performance. Alas, Besson didn't share his wife's policy of not mixing work with relationships. He left her during the production for Milla Jovovich, whom he married at the end of 1997 and divorced two years later... then that happened

From Mental floss,vfx blog,ASCmag article,IMDb,YouTube visual element doc.

Hello friends! Today we're going to share with you how to make a classic French dessert: Financier (Financier aux Amandes).

The chef Thomas Keller wrote "they are my favorite of the classic petit-four cakes". Also, financiers are one of my favorite French bakery treats. They're buttery, moist, nutty and delicious. This delicate cake doesn't need any fancy ingredients, and super easy to make, they are perfect for afternoon tea or a party finger dessert. It’s our must-try french cake. Enjoy. :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ccsCTC7Rrd4
----------
How to make Classic French Financier
Classic French Financier Recipe

☞  we use 6 cavity mold, each cavity size: 8 x 4.5 x 2cm

✎ Ingredients
powdered sugar 70g
almond flour 30g
walnut 10g
egg white 80g (about 2 large eggs)
all purpose flour 20g
baking powder 0.5g (a pinch)
brown butter/beurre noisette 42g (need about 60g unsalted butter)
honey 6g

✎ Instructions
1. Butter the pan, and chill in the refrigerator for at least 20 minutes.
2. Grind the walnuts in a food processor, pulse until the nuts are as finely ground, be careful not to grind them to paste.
3. Separate the eggs and weigh 80g of egg white.
4. To make the brown butter. Add 60g of unsalted butter in a small saucepan over medium low heat for minutes until the milk solids have sunk to the bottom and have begun to turn light brown. Once the color begins to turn amber color, remove from heat.
5. Pour the brown butter through a strainer, and weight 42g of butter, set aside and keep warm.
6. In a large bowl, sift the powdered sugar, then sift the flour, almond flour and baking powder.
7. Add grind walnut with all dry ingredients, mix well.
8. Add honey and egg white, whisk until combined.
9. Pour the very warm brown butter, whisk together until the butter is incorporated and the batter is smooth
10. Pour the batter into the pans, filling them about 2/3.
11. Preheat the oven to 200°C，bake for 13-14 minutes or until the tops and the edges are golden brown.
12. Once baked, cool the financiers for minutes, and then turn them onto a wire rack to cool completely.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:37 Ingredients
01:24 Preparation
04:28 Make Brown butter(beurre noisette)
06:33 Financier Batter
10:01 Baking
10:14 let cool and taste
-----------------------------------------------------------------------
#Financier
#FrenchDesserts
#easyRecipes

少有的墟冚，我難得儲到咁多PR package加上小部份自購品！來自Green Common, Anthropologie, Foreo, iHerb, Natural Awake有大品牌又有小店～我地一齊黎開箱囉！

❤️ PRODUCTS MENTIONED 提及產品 : ❤️

== Green Common ==

• Omipork Luncheon 新餐肉
https://www.greencommon.com/eshop/tc/omnipork-luncheon-tc.html

== Anthropologie ==

Agent Nateur - Holi (Rose) No. 4 Deodorant
• https://hk.anthropologie.com/en-hk/product/agent-nateur-shiva-rose-holi-rose-no-4-deodorant/AN-43925718-000?color=no-4&size=one-size

Ursa Major - Hoppin’ Fresh Deodorant
• https://hk.anthropologie.com/en-hk/product/ursa-major-hoppin-fresh-deodorant/AN-57382251-000?color=white&size=one-size

Fitglow - Vegan Good Lash Mascara
• https://hk.anthropologie.com/en-hk/product/fitglow-vegan-good-lash-mascara/AN-48448757-000?color=black&size=one-size

Fitglow - Lip Colour Serum in Nudie
• https://hk.anthropologie.com/en-hk/product/fitglow-lip-colour-serum/AN-48448534-000?color=nudie&size=one-size

Henne - Organics Lip Serum
• https://hk.anthropologie.com/en-hk/product/henne-organics-lip-serum/AN-48880702-000?color=black&size=one-size

Olio E Osso Balm
• https://hk.anthropologie.com/en-hk/product/olio-e-osso-balm2/AN-37411402-000?color=no-2-french-melon&size=one-size

== Foreo ==

Bear
• https://www.foreo.com/bear-range?v=1625&p=125

Serum Serum Serum
• https://www.foreo.com/serum-serum-serum?v=1592

UFO
• https://www.foreo.com/ufo?v=1525

UFO ACTIVATED MASK - Make My Day
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お家で簡単にできるファストフードの定番メニュー3選の絶品レシピをご紹介します！
食べ出したら止まらない2度揚げカリカリポテトに、お豆腐入りヘルシー鶏むねふわふわチキンナゲット、そしてボリューム満点“ビッグ”なバーガー！
ぜひ作ってみてくださいね♪

00:06 カリカリフライドポテト♪〜お家であの味を♪〜
01:00 鶏むね肉でふわふわチキンナゲット〜お弁当にも♪〜
2:17 あのビッグなバーガーをお家で作ろう！

カリカリフライドポテト
2人分

材料：
じゃがいも（大） 2個
薄力粉 大さじ1
片栗粉 大さじ1
サラダ油 適量
塩 適量

作り方：
1.じゃがいもは皮をむいて5mm角の細切りにし、30分ほど水にさらす。
2.ザルに上げ、キッチンペーパーで水気をよく拭き取り、薄力粉と片栗粉をまぶす。
3.フライパンに(2)を入れ、かぶるくらいまでサラダ油を注ぎ入れて中火にかけ、160℃まで温度を上げて3分ほど揚げる。（温度を上げている最中はなるべく触らず、軽く混ぜる程度にする。）
4.こんがり色付いて浮き上がってきたら、油をよく切り、一旦取り出す。
5.油を強火にかけて温度を200℃に上げ、(4)を戻し入れて2分ほど揚げる。
6.油をよく切って取り出し、熱いうちに塩を振ったら、完成！

鶏むね肉でふわふわチキンナゲット
2人分

材料：
鶏むね肉（皮なし） 1枚（300g）
木綿豆腐（水切りしておく） 100g
卵 1個
(A)片栗粉 大さじ3
(A)マヨネーズ 大さじ2
(A)おろしにんにく 小さじ1/2
(A)塩 小さじ1/3
(A)コショウ 少々
サラダ油 適量
ケチャップ 適量
マスタード 適量

作り方：
1.鶏むね肉は包丁で叩いてミンチ状にする。
2.ボウルに(1)、木綿豆腐を入れ、手でぎゅっとつぶしながら粘りが出るまでよく混ぜる。
3.卵、(A)の調味料を入れ、よく混ぜ合わせる。
4.フライパンにサラダ油を2〜3cmの高さまで入れて中火にかける。
5.(3)をスプーンですくって成形し、(4)のフライパンに入れて両面きつね色になるまで揚げる。
6.お好みでケチャップやマスタードを添えたら、完成！

あのビッグなバーガーをお家で作ろう！
1個分

材料
牛ひき肉　225g
塩　ひとつまみ
こしょう　ひとつまみ
バンズ　1 ½個（3スライス）
チェダースライスチーズ　1枚

バーガーソース
マヨネーズ　120g
キュウリのピクルス（サイの目）
ホワイトビネガー　小さじ1 　　　　　　　　　　　　　　　　　
マスタード　小さじ1
ガーリックパウダー　小さじ1
オニオンパウダー　小さじ1
パプリカパウダー　小さじ1
ホワイトペッパー　小さじ½

サラダ
玉ねぎ（細かくサイの目に切る）
レタス（細かく千切り）
キュウリのピクルス（薄くスライス）

作り方
1.牛ひき肉の半量をボール状に丸め、指の厚さになるように潰して、手のひらよりも大きなサイズのパティを作る。残りの半量も同様にして、2枚パティを作る。
2.パティに塩こしょうを振って、片面2分半ずつ焼く。パティの1枚にスライスチーズを乗せる。
3.バーガー用のバンズを、中火にかけたフライパンで、片面がきつね色になるまで焼く。
4.ソース用の材料を全て混ぜ合わせておいておく。
5.さぁ、組み立てましょう！(4)のバーガーソースをバンズに塗り、刻んだ玉ねぎ、細切りにしたレタスを散らし、チーズを乗せた方のパティを乗せ、パンで挟む。
6.さらにもう1度、バーガーソースを塗り、玉ねぎ、レタス、そしてスライスしたピクルスを挟み、最後にバンズの上の部分を乗せたら完成！

Here is what you'll need!

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Crispy french fries (just like the famous fast food restaurant...)
Servings: 2

INGREDIENTS
2 potatoes
1 tablespoon soft flour
1 tablespoon potato starch
Some vegetable oil
Some salt

PREPARATION
1. Peel potatoes and slice into 5mm strings. Leave them in water for 30 mins.

2. Drain water and pat potato strings with paper towels to dry. Coat with soft flour and potato starch.

3. Put potatoes (2) in a pan and pour vegetable oil till it coves all potatoes. Turn the heat to 160℃ and fry for 3 minutes. (Don't stir/touch too much while heating up)

4. When potatoes are changing its color to brown, remove and let oil drain.

5. Turn the heat up to 200℃, and put back potatoes to fry for 2 more minutes.

6. Remove potatoes and drain oil well. Season with salt when still hot!

7. Enjoy!

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Chicken Nuggets

INGREDIENTS

Chicken breast (without skin) 1 (300g)
100g cotton tofu (drained)
1 egg
(A) 3 tablespoons potato starch
(A) 2 tablespoons mayonnaise
(A) 1/2 teaspoon grated garlic
(A) 1/3 teaspoon salt
(A) Pepper a little
Salad oil

Ketchup
Mustard

PREPARATION

1. Beat chicken breast with a knife to make it mince.

2. Put the tofu into the bowl (1) and mix well until it becomes sticky.

3. Add eggs and seasoning (A) and mix well.

4. Put the salad oil in a frying pan to a height of 2-3cm and put it on medium heat.

5. Scoop (3) with a spoon, place in the frying pan of (4) and fry until golden brown on both sides.

6. Add ketchup or mustard as you like and you're done!

7.Enjoy!

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Homemade Big Massive Burger

Ingredients
for 1 burger

½ lb ground beef (225 g)
1 pinch salt
1 pinch pepper
1 ½ burger buns
1 slice american cheese, sliced
BURGER SAUCE

½ cup mayonnaise (120 g)
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper
SALADS

onion, finely diced
lettuce, finely shredded
1 gherkin, thinly sliced

Preparation
Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
Mix all the sauce ingredients and set aside.
Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
Dig in and get lovin’ it!
Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
Enjoy!

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