關於 blanch the meat ，我們在網路上蒐集到這些相關的討論、資訊與評價

吃過海南雞飯都知道"醬"是不可缺的靈魂人物，非常重要 !
用熱油嗆出蔥與薑的香氣，加上少許調味，試試看用新鮮食材做出的手工醬，配上燙好的雞胸肉或雞腿肉，絕對讓你停不下來 !

Tips:事先燙好雞肉放冷藏，吃飯前把雞肉退冰至室溫加上手工醬，不僅好吃又方便，是Mia在夏天最喜歡做的一道菜之一 !
建議大家使用雞腿肉，吃起來嫩又Q彈 !

Everyone who has tried Hainanese chicken rice knows that the sauce is integral to the end result!

Use hot oil to coax out the aroma from the onion and ginger, add a little seasoning along with our handmade sauce made with fresh ingredients, and smother it over some cooked chicken breasts or thighs. The result is irresistible!

Serving Suggestion: Blanch the chicken in advance and put it in the refrigerator. Defrost the chicken to room temperature and add our handmade sauce before eating. It’s not only delicious and easy, it’s one of Mia’s favorite summer dishes!

We recommend that you use chicken thigh meat as it’s the most tender!

#HainaneseChickenSauce
#海南雞飯 #miahomemade #miahomemadefood #homemadesauce #mia手作料理 #HainaneseChicken

又到星期一啦！今晚有懶人版蒜泥白肉 😍
大家想我煮咩菜式都可以留言話我知 😊

#懶人宅急煮 #LazyHomeCooking #蒜泥白肉 #PorkBellywithGarlicSauce
#孫慧雪 #雪雪 #SnowSuen #ChillGOOD #ChillGOODTV
#用最少嘅力做最正嘅美食 #懶人恩物
#附英文翻譯 #EnglishSubtitle

材料：
五花腩 ... 300克
青瓜 ... 半條
蔥 ... 適量
香葉 ... 兩片
鹽 ... 兩茶匙

調味料：
水 ... 60 克
蒜頭 ... 80克
生抽 ... 2茶匙
香醋 ... 3茶匙
花雕酒 ... 1茶匙
辣椒醬（隨個人口味自選）2茶匙
麻油 ... 1/2茶匙
砂糖 ... 3湯匙

食譜:
第一步 煮一鍋滾水，將豬肉汆水
第二步 換一鍋水，加入鹽、蔥、香葉、豬肉，以中火加熱至水滾，水滾起計煮25分鐘
第三步 將青瓜切絲，並置於冰水中備用
第四步 將調味料以及蒜頭以攪拌機攪勻，製成醬汁
第五步 將煮好的豬肉置於冰水中約5-10分鐘，並將青瓜絲從冰水取出，取一碟，將青瓜絲置於碟上
第六步 將豬肉切片擺盤，淋上醬汁並加上蔥花即成

貼士：
-青瓜絲浸於冰水之中能令其更加爽口
-醬汁可根據自己口味調味
-豬肉浸於冰水之中能令其肉質更緊致

Ingredients:
Pork Belly 300g
Half A Cucumber
Scallion
Bay Leaves 2pcs
Salt 2tsp
Sauce:
Water 60g
Garlic 80g
Light Soy Sauce 2tsp
Black Vinegar 3tsp
Huadiao Wine 1tsp
Chili Paste Of Your Choice 2tsp
Sesame Oil 0.5tsp
Granulated Sugar 3tbsp

Recipe:
STEP 1 Boil a pot of water,Blanch the meat
STEP 2 Get a new pot of water. Add salt, scallion, bay leaves and pork,Cook on medium to get a boil,Cook for 25 minutes
STEP 3 Shred the cucumber,Put in ice water and set aside
STEP 4 Grind the seasonings and garlic with a food processor to form the sauce
STEP 5 Put the cooked meat in ice water for 5-10 minutes,Drain the shredded cucumber,Put them on the plate for garnishing
STEP 6 Slice the meat and start plating,Garnish with the sauce and scallion

TIPS：
-Put shredded cucumber in ice water for crunchiness
-Adjust the sauce to your taste
-Put the cooked meat in ice water for firmer texture

更多「快靚正」烹飪資訊記得鎖定《懶人宅急煮》
逢星期一晚上九時在ChillGOOD Facebook & YouTube Channel播出！
Follow ChillGOOD :
IG: https://www.instagram.com/chillgoodhk​​​
FB: https://www.facebook.com/Chillgoodhk​​
MeWe: https://mewe.com/p/chillgood

【郊野煮飯仔】露營時你都吃甚麼？

⭐只吃杯麵罐頭已過時
⭐露營可以食得豐富又健康
#星期四食材

露營也可食得招積
野炊食材之處理
野炊是露營的重頭戲之一，一班人在有限資源下，同心合力烹調菜式分享，是有趣又難得的體驗。想野炊過程更順利，由選材到準備都非常重要，留意以下食材處理重點，能讓你野炊的過程更得心應手。記得多使用環保包裝減少垃圾，並且自己垃圾自己帶走，好好保護環境。

蔬菜類：
- 宜選擇耐放的根莖類蔬菜，例如洋蔥、薯仔、蘿蔔、番薯等。
- 如選擇葉菜類，宜選購未經冷藏或淋濕的蔬菜。
- 可先去皮切好及汆水，冷凍包裝好，縮短野炊的時間。

肉類：
- 本身是真空包裝的話就一整包帶去。如需事先分裝，建議每片肉之間以能重用的蜜蠟布分隔，取用時比較方便。
- 肉類可預先醃好，放在冰箱冷藏。
- 有需要的話可先汆水，放在冰箱冷藏，縮短野炊時間。
- 鮮肉盡量在旅程第一天吃掉。

海鮮類：
- 魚類要先將去鱗及把內臟處理掉。
- 貝類海產宜事前刷洗乾淨。
- 以每餐食用份量先分裝及冷藏。

調味料類：
- 蔥、薑、蒜等可事前切好，放在小盒子裡。
- 調味醬油可以預先混合。
- 如準備有湯的菜式，可以準備現成的調味湯包，省時方便。

露營飲食小貼士：
如果露營會吃燒烤食物，不妨多吃屬性寒涼的蔬菜及水果平衡一下，例如生菜、茄子、番茄、蘆筍、雪梨、火龍果等。

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Sumptuous meals for camping trips
Dealing with ingredients when cooking outdoors

Cooking outdoors is an important part of camping. With limited resources, campers work together to prepare dishes, and this is definitely an unique experience that does not come by easily.

If we wish to have a more enjoyable outdoor cooking experience, we need to be mindful of the ingredients. Remember to use reusable bags to reduce waste, bring them home, and dispose them properly.

Vegetables:
- Choose stem vegetables that can stay fresh for a longer time. For instance, onion, potato, carrot, and sweet potato.
- For leafy greens, buy only the fresh ones (dry and not frozen).
- Remove the skin or blanch in water in advance and then freeze the ingredients. Doing so can reduce the cooking time.

Meat:
- If they are vacuum-packed, bring them as they are. If they are not, place reusable beeswax wraps between the meat layers to ease the cooking process.
- Marinate the meat beforehand, if necessary, and store them in the freezer.
- If need be, blanch them in water first and freeze them. Doing so can reduce the cooking time.
- It is best to consume fresh meat on the first day of the trip.

Seafood
- For fish, you should remove all its innards.
- As for shellfish, brush and clean them appropriately.
- Divide them into smaller portions according to the number of meals, and then freeze them.

Seasonings and condiments
- Chop onion, ginger and garlic in advance and place them into containers.
- Pre-mix the sauces, as needed.
- If there are plans to make soup, pack seasonings and condiments into sachets.

Food tips when camping:
If you are having barbequed food, try to pair it with some cool natured vegetables and fruits to balance the heat, for example, lettuce, eggplant, tomato, asparagus, pear and dragonfruit.

Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.

#男 #女 #露營

Pen Cai, also known as ‘poon choy or poon choi’ is a braised treasure pot of goodies with an unmatched flavor and fragrance! This dish is normally filled to the brim with layers and layers of premium seafood and meats for that intense umami flavour, so what’s not to like about this?

In Singapore, it is often eaten on the night of the reunion dinner where families indulge in this pot of 'treasure'. It is always an exciting experience as we uncover the different layers of delicacies in the pot.

So try this recipe and welcome richness, joy, and abundance together with your loved ones this coming chinese new year!

Recipe Link: http://themeatmen.sg/pen-cai-盆菜/

From The Meatmen, wishing everybody an Advanced HUAT HUAT Happy Chinese New Year! :)

Do hit the like button if you like this recipe and subscribe if you haven't already done so! We will be updating regularly so turn on your notification bell and look forward to our weekly updates! Also, if you cooked one of our recipes, do take a photo and tag us on our Instagram @themeatmensg
Until then, Happy cooking ~

#chinesenewyear​ #poonchoi​ #meatmensg​ #sgfoodies​ #seafood​
#meat​ #shiok #pencai #poonchoy

00:00 - 00:15 B-Roll
00:16 - 01:50 Making the Soup Base
01:51 - 02:17 Blanch Lobsters & Prawns
02:18 - 03:10 Layer Ingredients in the Pot
03:11 Add Soup Base into Pencai, Gentle Boil Ready to Serve!

越南菜當中除了有分南北越，每個地方省份亦有一些特別的菜式。這個肉丸蟹粉，是極少數我小時候沒有吃過的越南菜式，是我長大後一次母親去美國探親，從阿姨的朋友家中食過，回來之後急不及待煮給我們吃，那味道鮮甜到不得了，一向最嘴刁最喜歡挑剔阿媽的我讚賞不已，娘親不曉得有多高興。

我和阿媽煮餸的最大分歧，是對食材的要求，阿媽的宗旨是非肥不可無肥不歡，我們家的食材以雞、豬肉和海鮮為主。不論是買雞買豬肉，都必須夠肥，海鮮一樣要，肥，即是要大條或者大隻。想當年我小時候的海黃花鷹鯧閒閒哋三四斤一條，巨型大龍蝦大花蟹，真正大場面，講起都流口水。我呢，最憎食雞皮肥豬肉，小時候不識時務，揀飲擇食嫌三嫌四，我就會變成藤條炆豬肉的豬肉。長大了就不同了，勇於表態了，不過我阿媽意見接受，態度照舊，我有我投訴，佢有佢照買照煮。即使唔夠肥，阿媽自會加多些油搭夠，你話我死唔死？

不過我永遠都有兩個選擇，一係食一係唔食。但是我們一家最注重的，就是一家人圍在一起吃飯的傳統。絕對是傳統，不是習慣！既然是傳統，我就不能不就範，幾肥幾油幾唔鍾意食都好，都要乖乖哋坐低一家大細三代同堂一齊食。

所以一見到這個肉丸蟹粉，終於冇油唔肥仲要咁好味，以為阿媽轉性聽我話。結果不看猶自可，一看嚇一跳，那個肉丸，之所以又滑又香，因為是真正半肥瘦，有一半是肥豬肉！再加上配的是廣東河粉，又係油，在我的強烈要求下，阿媽嫌我煩，改用了台灣米粉，還有金邊粉。

今次為大家示範的，是我的改良版，因為拆蟹肉太麻煩，我改為把花蟹斬件，味道一樣好，賣相一樣靚，方便大家跟住做，我係唔係好貼心細心呢？不過豬肉丸要好食，肥豬肉不能少，即使不用一半最低限度都要有三成肥豬肉。我曾經試過用全瘦肉，肉丸煮出來鞋熠熠，才知道當日阿媽的堅持，是有道理的。

另一個強烈推介，就是在泰國雜貨舖買的新鮮檬粉，我試過吃不完放入保鮮盒雪櫃儲存，第二天吃依然軟滑，有機會大家一定要買來試試。除了放湯，天時暑熱用香茅豬扒春卷配魚露，加一些青瓜絲芽菜香花菜撈來吃，滋味無窮！

湯底：
香茅 數支
洋葱 1-2個
月桂葉 數片
雞腳 半斤
豬腳 1斤
薑/南薑 適量
番茄 7個
紅蘿蔔 1個

所有材料洗乾淨，雞腳、豬腳先汆水，加入5公升水煮兩小時，取出材料保留湯水，加入魚露、鹽調味

材料：
半肥瘦豬肉 1斤
蛋白 1小碗
蝦膏 2湯匙（用暖水溶解）
胡椒粉 1小碗
魚露 少許
生粉及水 適量

所有材料加入豬肉中拌勻，最後加油，放入冰箱4小時以上

花蟹2隻（洗乾淨蟹身中間開半）
新鮮檬粉 1大碗
辣椒 適量
青檸 適量
九層塔（金不換） 少許
芽菜 適量

做法：
1.煲滾湯頭，取出豬肉結成肉丸狀，加入湯中煮熟，然後放入花蟹煮10分鐘，視乎花蟹大小可加減時間。
2.將泰國新鮮檬粉放在碗底，加入芽菜，淋上熱湯，放上肉丸、蟹，加青檸、辣椒、九層塔伴食。

Vietnamese Crab Meatballs Pho Noodle Soup

Soup Base:
Lemongrass Several pcs
Onions 1-2 pcs
Bay leaves Several pcs
Chicken feet ½ Catty
Pork hock 1 Catty
Ginger and galangal Some
Tomatoes 7 pcs
Carrot 1 pc
Note: Clean all ingredients, blanch pork hock and chicken feet in boiling water for several minutes. Cook all ingredients in 5L of water for 2 hours. Remove all ingredients, only keeping the soup. Add fish sauce and salt to taste.

Ingredients:
Half-lean, half-fat pork 1 Catty
Egg white 1 small bowl
Shrimp paste 2 tbsp (melt with warm water)
Black pepper 1 small bowl
Fish sauce Some
Corn starch water Some
Note: Mix all above ingredients with pork, add some oil, cover and marinate in the fridge for at least 4 hours.

Blue crab 2 pcs (clean and cut in halves)
Fresh pho noodles 1 large bowl
Chili Some
Lime Some
Thai basil A little bit
Bean sprouts Some

Steps:
1. Bring the soup to a boil, make meat balls with the marinated pork, boil in soup until cooked. Add crabs to soup and cook for 10 minutes, adjust the cooking time based on the size of the crabs.
2. Place pho noodles in a bowl, add bean sprouts, add soup, place meatballs and crab into the bowl, add lime, chili and Thai basil to finish.

食譜： https://bit.ly/33tkl7s

===================================

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#越南菜食譜 #Son姐 #越式蟹肉肉丸檬粉
#飲食男女 #StayHome #WithMe #跟我一樣 #宅在家

飲食男女 打卡大街小巷搵食地圖
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韓國菜食譜｜Son姐煮場 韓式牛肋骨 Korean Braised Beef Ribs
不少人對張慧敏「Son姐」也不陌生，作為獵頭公司創辦人兼CEO，她縱橫職場多年，見盡職場光怪陸離之事，是一位女強人。想不到原來Son姐除了出得廳堂，還入得廚房，廚藝極之了得！作為一個媽媽，Son姐施展渾身解數，務求令兩個仔女都食得開心。我們當然抓緊機會，請Son姐煮幾味，過幾招給各位觀眾。

今次Son姐煮的這道韓式牛肋骨，做法一點都不複雜，廚藝新手也可輕易做到。Son姐教煮餸，就當然不只示範，還私人醒大家煮食知識及貼士。韓國糖漿有分哪兩種？清真牛肉跟一般牛肉有甚麼分別？Son姐一一為你解答！

說起這道韓式牛肋骨，Son姐話背後原來有一段古。「最初煮這道菜的原因是因為小兒子，小時候他比較挑食，但只要是牛肉，怎樣煮他都吃，所以他特別愛這個牛肋骨。」女強人亦有溫柔的一面，Son姐希望透過食物，去傳遞關心及愛。不用複雜的步驟，簡單的一道菜，已是傳遞心意的最佳方法。大家不妨跟Son姐學嘢，整這道韓式牛肋骨給你至親的人吧！

韓式牛肋骨

材料：
新鮮牛肋骨 4斤
中洋葱 2個
日本京葱 1條
白蘿蔔 2條
甘筍 數條
蒜頭 1個
薑 1大塊
月桂葉 數片
大紅棗 數個
韓國梨 1個

調味：
韓國湯用豉油 2杯
日式豉油 1/2杯
味醂 半杯
韓式糖漿 1/4杯

步驟：
．京葱切尾，尾段洗淨切成葱花，葱頭切段；薑切厚片，蒜頭去皮備用。
．韓國梨、甘筍、洋葱切塊備用；白蘿蔔刨皮，切塊備用。
．牛肋骨洗淨，汆水（中火煮約20分鐘）後再啤水。
注意：需凍水落牛肋骨。
．牛肋骨加入調味、月桂葉、紅棗、蒜頭、京葱、薑、梨、甘筍及洋葱。
．加水，水量蓋過牛肉即可。
．開中細火炆煮，滾起後落白蘿蔔。炆約30至45分鐘後，熄火焗至煲身回復常溫。可用筷子拮牛肋骨看其熟透與否，有彈性不散開即可。
注意：如使用不鏽鋼鍋，炆焗的程序需重複2至3次。
．上碟，撒上葱花作裝飾。

Korean Braised Beef Ribs

Ingredients:
Fresh beef ribs 4 Catty
Medium onions 2 pcs
Japanese leek 1 pc
Radish 2 pcs
Carrots Several pcs
Garlic 1 pc
Ginger 1 large pc
Bay leaf Several pcs
Large dried dates Several pcs
Korean pear 1 pc

Seasonings:
Korean soup soy sauce 2 cups
Japanese soy sauce ½ cup
Mirin ½ cup
Korean sugar syrup ¼ cup

Steps:
1. Remove ends from leek, julienne the stem (white part), and chop the leek top (green part); Cut ginger into thick slices. Peel garlic cloves and set aside.
2. Cut Korean pear, carrots, and onions into pieces and set aside. Peel radish, cut into pieces and set aside.
3. Wash beef ribs, and blanch (approximately 20 minutes in medium heat), drain and clean.
Note: Add beef ribs in cold water to boil.
4. Combine beef ribs, seasoning ingredients, bay leaf, dates, garlic cloves, leek, ginger, pear, carrots and onion into pot.
5. Add water to pot until beef ribs are just covered.
6. Cover and cook in medium-low heat, once water start to boil, add radish. Cover and cook for 30 to 45 minutes, then turn off the heat and let cool to room temperature. To check whether the beef ribs are cooked through, use chopsticks and poke the beef ribs to make sure the meat is tender and well cooked.
Note: If using stainless steel pots, repeat step 6 two to three times.
7. Plate and garnish with chopped leek.

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