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今日教大家 📌蒜容牛油焗龍蝦尾車厘茄 📌姜餅人 ✨✨✨✨✨✨✨✨✨✨✨✨✨ 龍蝦尾凍肉資料👉https://bit.ly/3adssZ3 🍏🍏🍏蘋果膠連結🍏🍏🍏 中文 https://www.jlc-health.com/tc-maria-christmas-optin Eng https://www.jlc-health.com/en-maria-christmas-optin 🍏🍏🍏🍏🍏🍏🍏🍏🍏🍏 2020年11月30日Live 食譜 特別鳴謝easycook 食譜義工團，快靚正呀🙏🙏 薑餅人曲奇 材料: 原味曲奇粉 一包 豆蔻粉 半茶匙 丁香粉 半茶匙 薑粉 四茶匙 玉桂粉 兩茶匙 鹽半 茶匙 牛油(室溫) 150 克 雞蛋 一隻 做法: 1）牛油放大碗內用發蛋器撥開 2）把原味曲奇粉，所有香料粉，鹽加入已撥開的牛油內，用攪拌棒把牛油及粉拌勻 3）加入雞蛋一隻，再拌勻，然後用手輕輕將粉團稍微搓埋 4）將混合物倒在即矽膠墊上，再用手搓成粉團 5）將粉團分成兩份，分別放入兩個食用膠袋中，從大粉團取出兩份小粉團，把小粉團放在膠袋的角落裏，然後用木棍把袋中的粉團搓成一薄塊, 封好袋口，然後存放在冰格裏30分鐘至硬身 6）硬身後從冰箱取出，沿著膠袋邊把袋剪開，跟著用薑餅人、聖誕樹或星星曲奇模在餅皮上印出曲奇，然後放在已鋪上焗盤紙的餅盤上，放入已預熱攝氏180度焗爐內焗12～15分鐘便可取出。 * 溫馨提示：餅模先沾上少許麵粉然後印出薑餅，會較容易脫模。 * 如果要用糖霜裝飾，須等薑餅放涼後才可開始裝飾 English Version (YouTube video starts at 17:23. Skip to 31:10.) Gingerbread Man Cookies Ingredients: Plain cookie mix - 500g Butter - 150g (room temperature) Ginger powder - 4 tsp Cinnamon powder - 2 tsp Nutmeg - ½ tsp Clove powder - ½ tsp Salt - ½ tsp Egg - 1 whole Plastic bags or plastic wrap Methods: 1. In a mixing bowl, add in butter and whip until fluffy. 2. Add in plain cookie mix powder, ginger powder, cinnamon powder, nutmeg powder, clove powder, and salt. Mix well. 3. Add in egg and mix well into a dough. 4. Split the dough into 2 pieces and put each into a plastic bag. 5. Fill the two corners of the plastic bag with doughs and flatten the rest with a rolling pin to your desired even thickness. Seal the plastic bag and put it in the freezer and freeze until the dough is hardened about 30 minutes. Repeat the same with the other dough in the plastic bag. 6. Once the dough is hardened, remove plastic bag and shape into pieces with cookie cutter. Dip the cookie cutter into some flour for easy release and prevent stickiness. 7. Bake at 180C (350F) for about 12 – 15 minutes. Serve. 蒜蓉牛油焗龍蝦尾車厘茄 材料 📌 紅椒，青椒，黃椒各一個 📌 車厘茄數粒 📌 急凍龍蝦尾4 - 5隻，視乎氣炸鍋容量。 紅椒，青椒，黃椒醃料 📌 橄欖油少許 📌 黑胡椒少許 📌 鹽少許 龍蝦尾牛油 📌 牛油少許 📌 鹽少許 📌 黑胡椒粉少許 📌 蒜頭少許 做法 1. 紅椒，青椒，黃椒切細件，加入橄欖油，黑胡椒，鹽，之後連同車厘茄放入氣炸鍋用200度焗3分鐘。 2. 龍蝦尾用手將它屈鬆，之後用長匙羹尾端篤入龍蝦尾底部，貼住內殼篤入，用意把龍蝦肉與殼分離。之後再屈鬆龍蝦尾數下。 3. 用剪刀沿著龍蝦尾背部中間剪開殼，剪到最尾一格停，再向左右兩邊打橫剪一剪。 4. 用尖的刀仔篤入龍蝦尾兩邊側邊向入刮一刮，用意令龍蝦肉離開龍蝦殼，之後用手指伸入龍蝦尾底部用力頂龍蝦肉出來，直至到尾段停止。（此時狀態是3/4的龍蝦肉躺在龍蝦尾殼上）之後見到腸部除去，再把龍蝦尾用清水沖乾淨，索乾水份。之後龍蝦尾放在枱上攤開。 5. 碗內放入牛油，黑胡椒粉，鹽，蒜頭碎，撈勻。用匙羹刮一羹牛油塗在龍蝦肉上，直至全部龍蝦肉塗上牛油。 6. 氣炸鍋內的紅椒，黃椒，青椒，車厘茄倒出在碟上，備用。 7. 龍蝦再攤開尾部，逐隻逐隻平放入氣炸鍋內。用200度焗9 - 10分鐘。焗好後後取出，鋪在步驟6的碟上，之後用掃將已溶的牛油掃上在龍蝦肉上，即成。 English Version (YouTube video starts at 3:29. Skip to 23:11 for finished products.) Baked Lobster Tails with Garlic and Butter and Cherry Tomatoes Ingredients: Frozen Lobster tails (Defrost and flex it a couple of times on both sides to loosen the meat by holding onto both ends of the lobster tail. Stick a chopstick into the underside and loosen the meat. Cut the upper shell through the center all the way to the tail and cut a vertical slit. Use a small knife to carefully loosen the meat on both sides of the shell because frozen lobster tail meat tends to stick to the shell. Slowly wiggle the meat out from the shell with your hand but leave the last part of the meat intact with the tail. Air fry with the shell on will retain its moisture and better presentation. Clean away any debris and pat dry.) Vegetable Ingredients: Bell peppers - cut into chunks (green, red, yellow) Cherry tomatoes Seasoning Ingredients: Olive oil Salt Black pepper Butter Garlic, minced Methods: 1. In a bowl, add in bell pepper chunks. Spray a bit of olive oil and add salt and black pepper. Mix well. Transfer to air fryer. Add in cherry tomatoes. Cook for 3 – 4 minutes at 200C. After 3 – 4 minutes, transfer to a serving plate and arrange nicely. 2. In a bowl, add in butter, salt, black pepper, and minced garlic. Mix well. Scoop a spoonful and smear on top of lobster tail meat. 3. Transfer lobster tails to the air fryer. Flatten the tail fins nicely. Cook at 200C for 9 minutes for juicy tender or 10 minutes for chewier texture. 4. Optional to drizzle melted butter on top before serving. ＃肥媽食譜 ＃mariakitchen

今日教大家 📌蒜容牛油焗龍蝦尾車厘茄 📌姜餅人 ✨✨✨✨✨✨✨✨✨✨✨✨✨ 龍蝦尾凍肉資料👉htt...

2020-11-29 20:59:51 有 21,566 人說讚
two sides two sides
今日教大家 📌芝士磨菇雞胸 📌吊燒雞 📌煎鵝肝 📌麵包布丁 ✨✨✨✨✨✨✨✨✨✨ SANISWISS 🇨🇭消毒除油除味（只限香港） 📎https://www.saniswiss-hk-shop.com/ 只限馬拉， 新加坡粉絲連結 https://www.lazada.sg/terra-sol/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2 ♦️Vip Code:maria 2♦️ Whatsapp🔻64188222 https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81 ✨✨✨✨✨✨✨✨✨✨✨ 護膚品 及 廚具及枕具購買連結🔗🔗 nine9Nine9 Shop 👉VIP Code : MAMA20 📌http://nine9nine9shop.com 📱Whatsapp:+852 94002845 ✉️[email protected] ✨✨✨✨✨✨✨✨✨✨✨ 鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3 💥💥💥肥媽粉絲優惠💥💥💥💥 優惠價+套餐折扣+禮物1＋禮物2+免費送貨 $1000送可調式牛油果及水果刮刀 $2000再送扭擰調理夾 ✨✨✨✨✨✨✨✨✨✨✨✨✨ 中英對照食譜 再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️ 💥麵包布丁💥 麵包材料 📌雞蛋2隻 📌提子麵包半個，方包3塊 📌乾提子適量 📌白砂糖70g 📌玉桂粉1/2茶匙 📌鮮奶1杯 📌牛油60g（已溶） 📌焗爐用的長盤 吉士醬材料 （建議用一半份量，除非想整多少少吉士醬另有用途。） 📌蛋黃4隻 📌鷹粟粉30 gram 📌 鮮奶390 ml 📌鮮奶100 ml 📌白砂糖35g 📌 白砂糖2湯匙 📌牛油2茶匙 麵包做法 1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。 2. 長盤底掃上牛油。 3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。 4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。 5. 放入焗爐，調較溫度180度，共35分鐘。 吉士醬做法 6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。 7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。 8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。 9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作） 10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。 11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。） Bread Pudding with Custard Sauce (YouTube video starts at 6:49. Skip 44:51 for final process.) Ingredients: Eggs - 2 Sugar - 70g Cinnamon powder - ½ tsp Milk - 1 cup Melted butter - 60g A bowl of mixed raisins and cranberries Assorted breads - hand tear into small pieces Custard Sauce ingredients: (suggest to use half portion) Milk - 390ml Sugar - 35g Egg yolks - 4 Sugar - 2 tbsp Corn flour - 30g Milk - 100ml Melted butter - 2 tbsp Methods: 1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside. 2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1. 3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown. 4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside. 5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks. 6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside. 7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional. If the custard sauce is too thick, just mix in a bit of milk to thin it. ✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨ 💥煎鵝肝💥 材料:鵝肝，啤利或青蘋果 調味料:鹽，黑胡椒，白醋 步驟: 1 切好啤利加上白醋 待用 2 鵝肝稍解凍切厚片加麵粉撈勻 3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面 Pan Fried Foie Gras – Goose Liver (YouTube video starts at 55:47.) Ingredients: Goose liver - (defrost and slice into thick slices) Pear - 1 (peeled and shredded) White vinegar Flour Salt Black pepper Methods: 1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside. 2. Coat the goose liver with a think layer of flour. 3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top. 4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve. ✨✨✨✨✨✨✨✨✨✨✨✨ 💥吊燒雞💥 材料: 雞一隻 調味料: 鹽胡椒粉五香粉 脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖 步驟: 1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘 2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起 3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次 備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時 Hang-Dry Crispy Roasted Chicken (YouTube video starts at 37:51. Skip to 48:59 for final process.) Ingredients: Chicken - 1 whole (wash, remove excess fat, and pat VERY dry) Marinate ingredients: White pepper - ½ tsp Salt - more than usual Five spice powder - ½ tsp or more Crispy glazing ingredients: White vinegar - 3 tbsp Chinese red vinegar - 2 tbsp Maltose - 1 tbsp (for glossy crispy skin) Methods: 1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most. 2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid. 3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow. For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above. 4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken. 5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked. ✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨ 💥芝士磨菇雞胸💥 村料： 📌雞胸 📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用) 📌切達芝士 (cheddar cheese) 📌莫扎里拉芝士(mozzarella cheese) 📌蒜頭及乾蔥各一個🧄 📌麵粉 📌牛油 📌欖油 📌牛奶一杯 📌水 調味料： 📌鹽、蒜鹽 📌黑胡椒粉 📌雞粉或菇粉 做法： 1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋) 2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救* 3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉 4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用 5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用 6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用 7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內 8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese） 9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份 Baked Cheese Mushroom Stuffed Chicken Breast (YouTube video starts at 22:28. Skip to 52:59 for final process.) Ingredients: Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket) Button mushrooms Shallot - 1 clove (minced) Garlic - 1 clove (minced) Flour Milk Marinate ingredients: White pepper - to taste Garlic-salt - to taste Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry) Black pepper - to taste Topping ingredients: Cheddar cheese Mozzarella cheese Methods: 1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside. 2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside. 3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside. 4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside. 5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top. 6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

今日教大家 📌芝士磨菇雞胸 📌吊燒雞 📌煎鵝肝 📌麵包布丁 ✨✨✨✨✨✨✨✨✨✨ SANISWIS...

2020-10-10 20:55:27 有 9,164 人說讚