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一湯匙幾克
關於一湯匙幾克的評價， QQmei

這陣子身邊幾個朋友陸續搬新家，入住前，她們居然不約而同地請我分享一下廚房收納的秘訣？！ 畢竟我號稱收納達人，雖然家裡東西多到炸，但還是有辦法被我統統收起來。所以今天這篇，乾脆來分享一下我的 #廚房收...

2020-07-22 21:29:16 有 19,363 人說讚
一湯匙幾克 一湯匙幾克
今日教大家整 📌炸乳鴿 📌沙翁 📌韓式泡菜 ✨✨✨✨✨✨✨✨✨✨✨✨ 2020 10月25日Live 中英對照食譜 再一次謝謝義工團，好彩有你地， 完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘 ---------------------------------------------------------- 📌燒乳鴿 材料: 鴿王，乳鴿，BB 鴿 共三隻 醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙 上色料: 老抽，生抽，酒各一湯匙 脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙 做法: 1 鴿洗淨索乾水後用醃料內外塗勻 2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘 3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘 備註: 鴿王需時15分鐘轉身再焗15分鐘 鴿腳不要關節位剪(會縮) English Version Fried Pigeon (YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.) Ingredients: Pigeons - 3 sizes (or use spring chicken) (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.) (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.) Marinate ingredients for 3 pigeons: (divide the measurements according to the size of your pigeon) Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg) White pepper - ½ tsp Sugar - 1 ½ tbsp or more Salt - 1 ½ tsp Cooking wine - 1 tbsp Dark soya sauce - 1 tbsp Light soya sauce - 1 tbsp Crispy skin mixture ingredients: Maltose - 1 tsp (or honey but it will not be as crispy) Chinese red vinegar - 1 tsp (or just use white vinegar) White vinegar - 1 tbsp Methods: 1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well. 2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1. 3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well. 4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes. 5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time. 6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well. 7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F). Adjust the time according to the size of your pigeons. ------------------------------------------------------------- 📌韓國泡菜 大白菜 1棵 白蘿蔔 少許(切絲) 紅蘿蔔 少許(切條） 蔥 1 棵 中國韭菜 數條 鹽 1 茶匙 (調味用); 大量 (用來醃大白菜及蘿蔔條) 蘋果 1/4 個 (切大粒） 雪梨 1/4 個 (切大粒） 蒜頭 1個(去衣) 洋蔥 1/4 (橫切幾刀） 白醋 2-3湯匙 魚露 2湯匙 黃糖 2至4茶匙（隨個人口味加減） 生薑蓉 1湯匙 韓國辣椒醬 2湯匙 韓國辣椒粉 4湯匙 芝麻 (炒香）大約1/4s杯 做法： 1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用. 2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內. 3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內. 4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，. 5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味 Kimchi (YouTube video starts at 20:40) Ingredients: Napa cabbage - 1 head White radish - cut into strips Carrot - cut into strips Green onion - cut into chunks Chives - cut into chunks (do not add too many chives) Salt - enough to marinate Marinate ingredients: Apple - ¼ Pear - ¼ (best to use Asian pear) White onion - ¼ Garlic - 1 bulb (remove skin) White vinegar - 2 tbsp or more (adjust to your taste) Fish sauce - 2 tbsp Korean red hot pepper powder - 4 tbsp or more (adjust to your taste) Korean red hot pepper paste - 2 tbsp Sugar - 2 ½ tsp or more (adjust to your taste) Salt - 1 tsp (adjust to your taste) Grated ginger - 1 tbsp White sesame seeds - pan fry with no oil until fragrant Methods 1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside. 2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid. 3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside. 4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside. 5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside. 6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed. 7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become. __________________________________ 甜品_沙翁 📌高筋麵粉 50克 📌低筋麵粉 50克 📌糯米粉 20克 📌牛奶150克 📌水 50克 📌菜油 4湯匙 📌蛋4 隻 📌糖 1 茶匙 📌肉桂粉 *如不喜歡可以不用* 📌鹽 半茶匙 做法： 1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾 2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽 3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌 4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪) 5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆 6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻 7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙 8.再將#7剛炸完的麵球放回鑊中炸至爆開 9.炸完再洒上砂糖和肉桂粉-沙翁完成! Chinese Sugar Egg Puffs (YouTube video starts at 43:15.) Ingredients: Water - 50ml Milk - 150ml Vegetable cooking oil - 4 tbsp Sugar - 1 tsp Salt - ½ tsp Eggs - 4 whole eggs (add in one at a time) Bread flour - 50g Cake flour - 50g (also known as low gluten flour) Glutinous rice flour - 20g Toppings: Icing sugar - a bowl Cinnamon powder, optional - a small dish Methods: 1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils. 2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat. 3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later. Optional to mix manually by hand with four chopsticks or a whisk. 4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles. 5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside. 6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside. 7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape. 8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside. 9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

今日教大家整 📌炸乳鴿 📌沙翁 📌韓式泡菜 ✨✨✨✨✨✨✨✨✨✨✨✨ 2020 10月25日Liv...

2020-10-24 20:57:51 有 9,551 人說讚
一湯匙幾克 一湯匙幾克
/無敵好吃 #地瓜球/ & /海頓教我的事/ 前幾天po的芝麻球，大家好喜歡，很多人留言問可不可以做地瓜球？當然可以喔！（海頓媽媽獨家秘訣和囉嗦的細節寫在下面）。 海頓也坐在旁邊一起炸地瓜球，地瓜球膨起來他大叫好神奇，笑得東倒西歪，試吃後說比夜市的好吃！拍片的時候我把本來要把一顆長得比較醜的拿走，海頓馬上阻止我，說：「可是他也有他的特色啊！也要一起拍~」也是，每個人都有自己的特色，不能以貌取人對吧！好有深度😅 （是老人靈魂住在小男孩身體裡吧！） 做地瓜球會很有成就感，我還記得我第一次做地瓜球請朋友來家裡吃，已經是20幾年前的事了😁大家邊吃邊驚訝夜市的地瓜球原來可以自己做！其實地瓜球不難，掌握幾個技巧可以輕鬆完成！ #地瓜球食譜做法➡️ 1. 烤地瓜 100克，趁熱加入黑糖 20克壓成泥，加地瓜粉（或樹薯粉 ）40 克。 ❤️我看到的食譜都是用蒸地瓜，但我一直以來喜歡用烤地瓜來做，因為烤地瓜甜度比較高，香味也夠。地瓜品種很多，選自己喜歡的即可，只是有些品種像栗子地瓜這種水份太少的比較不適合。這次我是買現成路邊阿伯的碳烤地瓜。 ❤️我用黑糖，跟地瓜很搭。想用砂糖也可以，份量可以依照地瓜甜度自行調整。蒸的地瓜比烤的地瓜甜度低，所以糖的份量可以增加一些。 ❤️地瓜粉加入的份量僅供參考，因為每個地瓜水份不同，烤的和蒸的地瓜水份也不同，蒸地瓜需要的地瓜粉比較多，總之粉不夠就加點粉，太乾就加點地瓜泥，只要能夠成團即可。 2.整成團，用切麵刀切成小塊。（如影片）。不需要特別每個都搓成圓，炸完膨脹後都會是圓的所以不用花時間搓，很堅持要先搓圓也是可以啦！ 3.用Bruno電烤盤示範：搭配標配的章魚燒烤盤，在每個章魚燒格裡加少許油加熱，先預熱，放入地瓜球。地瓜球定型後，用湯匙背面壓地瓜球，地瓜球壓後會再度澎起。快速並重複旋轉與壓的動作，幾次後，地瓜球會越來越大，這是地瓜球空心的秘訣喔！上色之後就完成囉！

/無敵好吃 #地瓜球/ & /海頓教我的事/ 前幾天po的芝麻球，大家好喜歡，很多人留言問可不可以...

2020-04-13 07:16:48 有 8,833 人說讚