關於 rice paper recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

Vietnamese baked salmon spring rolls, iced mango rum and extra spicy @chamdippingsauce 🌶🌶🌶
🏷 Recipe:
-Season salmon with skin on: black peppercorn, salt, fresh lemon, minced garlic, oyster sauce and sesame oil.
-Bake at 430 for 20 min.
-Roll in 3 ladies brand rice paper, lettuce, mint, vermicelli, green onion, pickled carrots and daikon then enjoy!
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📍Homemade by me
#davidthefoodie #foodie #food #vietnamesefood #vietnam #vietnamese #cooking #salmon #homemade #fresh #healthyfood #fish #foodporn #delicious #lunch #dinner #breakfast #brunch #nomnom #foodblogger #EEEEEATS #foodandwine #fishing #homecooking #eatthis #eater #musteat #springroll #springrolls #seafood

Moshi! Moshi! 👩🏻‍🍳👩🏻‍🍳
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Do you want to have some Butter Mochi? Imagine biting into this soft, chewy, bouncy, little sweet bites of aromatic buttery mochi. 🤩🤩
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Omg... I can’t stop popping them into my mouth one after another. Plus, it’s easy to prepare, let’s do it! 💥💥
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I choose Anchor Butter because it’s rich in flavor, creamy in texture, and burst with buttery aroma giving superior sensorial experience in my mochi. 😋😋
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Recipe: Anchor Butter Mochi
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Ingredients:
2 tablespoons Anchor Butter (Salted)
1 bowl Glutinous Rice Flour
1 cup Sugar
1 cup Milk
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Methods:
1. Add the glutinous rice flour, sugar, and milk. Then stir until the mixture blend well and smooth.
2. Microwave the mixture for 2 minutes at 600 watts.
3. Stir the mixture until it’s smooth. Add butter and stir it into the mixture until the butter is fully melted and blend well with the mixture.
4. Microwave the mixture at 600 watts for another 2 minutes. Then use silicone spatula to knead the mochi together.
5. Transfer the mochi into the square container lined with parchment paper. Press the butter mochi into the corners and flatten off the top. Chill the mochi in the refrigerator until its firm-up.
6. Cut it into bite-size pieces and dust each piece with flour. It’s ready to be served!
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Anchor Butter is 100% Pure New Zealand Butter and made with fresh milk from Pasture-grazed cows in New Zealand. New Zealand Anchor butter is known for its natural golden colour. ✨✨
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@anchordairymy
#DairyliciousMY
#AnchorDairyMalaysia
#SmoothLikeAnchorButterChallenge
#kellyskitchen

Microwave Recipes : Salmon Mixed Rice

We are making Tofu Don, a tofu bowl, which is a delicious way to enjoy plenty of chilled, smooth tofu. We'll also introduce how to make delicious dashi soy sauce. This is an easy and very tasty rice bowl that you don't need to cook during the hot season. You can just arrange what you have in the refrigerator on the rice bowl.

How to Make Tofu Don
https://cookingwithdog.com/recipe/tofu-don/

(serves 1) Cook Time: 20 minutes

[Tofu Don (Tofu Bowl)]
Steamed Rice, as much as you like
Used Katsuobushi (Bonito Flakes), saved after making the dashi stock
200g Soft Silken Tofu, 1/2 pack (7.1 oz)
1 Egg Yolk, optional
20g Soft Shirasu Whitebait, kamaage shirasu (0.7 oz)
20g Takanazuke, pickled takana leaves fermented with lactic acid, substitute: suguki, nozawana or hiroshima pickles (0.7 oz)
Tenkasu, crunchy bits of deep fried flour-batter
Spring Onion Leaves
Toasted White Sesame Seeds

[Dashi Soy Sauce] (about 150 ml/5.1 fl oz, substitute: regular soy sauce or mentsuyu, noodle soup base)
80ml Mirin (2.7 fl oz)
100ml Soy Sauce (3.4 fl oz)
50ml Water (1.7 fl oz)
3g Dashi Kombu Seaweed, shredded used kombu can be used in miso soup (0.11 oz)
10g Katsuobushi (Bonito Flakes) (0.35 oz)

Recipe Notes:
As a substitute for the takana pickle, there are lactic acid fermented pickles such as Kyoto's Suguki, Hiroshimana, and Nozawana pickles.
When using this dashi soy sauce as a dipping sauce for soba or udon noodles, dilute 1 part dashi soy sauce with 2 parts cold water.
When making the dashi soy sauce, you can add sake to the mirin instead of the water and evaporate the alcohol together. The sake will add a savory flavor to the dashi soy sauce, making it even more delicious.
You can store the chopped spring onions in the refrigerator for 3 to 4 days. Line a paper towel in a food storage container and place the spring onions in it.

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You might also enjoy ...
Summer Stamina Butadon
https://youtu.be/OKwDzjtRp24
Kaisendon
https://youtu.be/pHNW44ubHS0

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#tofudon #tofubowl #recipe

Music courtesy of Audio Network

電子レンジで調理した鮭を電子レンジにで炊いたご飯に混ぜ込んで作る鮭の混ぜご飯です。上にきゅうり漬けをのせて食べるのがお気に入り。鮭ご飯はおにぎりにしても美味しいですよ。
*レシピ*
１．鮭 一切れをオーブンペーパーで包み、600wの電子レンジで1分10秒加熱する。
２．皮と骨を取り除き、身をほぐす。
３．味の素と塩をふる。
４．この動画（電子レンジでご飯を炊く https://youtu.be/v5IPtvXMais ）のご飯に混ぜこむ。味をみて塩をふる。
５．でけた。
お好みで白ゴマをふる。この動画（これ簡単 ボリボリ キュウリ https://youtu.be/JEE-zyZqD60 ）のきゅうり漬けをのせていただく。

#電子レンジレシピ #鮭 #混ぜご飯

*recipe*
1.Wrap a piece of salmon in baking paper and microwave at 600w for 1 minute and 10 seconds.
2.Remove the skin and bones, and flake the flesh.
3.Sprinkle Ajinomoto umami seasoning and salt.
4.Mix in the rice from the video “Cook rice in a microwave oven https://youtu.be/v5IPtvXMais ” . Check the taste and sprinkle with salt.
5.Done.
Sprinkle white sesame seeds if you like. Serve with the pickled cucumbers from the video “Garlic Cucumber Sticks https://youtu.be/JEE-zyZqD60 ”.

#MicrowaveRecipes #Salmon #Rice

夏野菜をたくさん使った南蛮漬けのレシピをご紹介します！
6種類の夏野菜と、さらに鶏むね肉を加えてボリュームを出しました。
素揚げすることによって鮮やかになり、栄養価が上がり、甘味も増して一石二鳥♪
たくさん作ってひと晩冷やしてから食べると、味が染み込んで美味しさが増します！
ぜひ、作ってみてくださいね。

夏野菜と鶏むね肉の南蛮漬け
2人分

材料：
鶏むね肉　1枚
塩　少々
コショウ　少々
米粉　大さじ2

玉ねぎ　1/4個
なす　2本
ズッキーニ　1/3本
パプリカ赤/黄　1/4個ずつ
オクラ　3本
ピーマン　2個

Aめんつゆ（2倍濃縮）1/4カップ
A水　1/2カップ
A酢　1/2カップ
A砂糖　大さじ3
Aしょうゆ　大さじ1
A輪切り唐辛子　少々

揚げ油　適量

作り方：
1.なすはヘタを取って乱切り、オクラはヘタを取り斜め半分に切り、パプリカ細切り、ピーマンは一口大に切る。

2.玉ねぎは薄くスライスし、ズッキーニは輪切りにして、Aを混ぜ合わせたボウルに一緒に入れる。

3.鶏むね肉は水気を拭き取り、そぎ切りにして塩、コショウ、米粉をまぶす。

4.揚げ油を170℃に熱し、(1)を素揚げし、（しっかり水気を拭くことでハネを防ぎます）揚げ終わったら(3)を揚げる。

5.(4)を熱いうちに(2)に漬け込み、冷蔵庫で冷やし、お好みで一晩漬けたら完成！

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Nanban Pickles of Summer Vegetables and Chicken
Servings: 2

INGREDIENTS
1 chicken breast
Some salt and pepper
2 tablespoon rice flour

1/4 onion
2 eggplants
1/3 zucchini
3 okra
2 green pepper
1/4 red and yellow bell pepper

A
1/4 cup noodle soup base (2 times concentrated)
1/2 cup water
1/2 cup vineger
3 tablespoon sugar
1 tablespoon soy sauce
Some chopped chili peppers

Some oil for frying

PREPARATION
1. Remove the stem off eggplants and okra. Cut eggplants into small pieces. Cut okura into halves. Slice red and yellow bell peppers. Cut green pepper into bite-sized pieces.

2. Mix all ingredients in a bowl. Slice onion thinly and cut zucchini. Marinate them in the bowl.

3. Pat dry the chicken with a paper towel and cut into small pieces. Season with salt and pepper and coat with rice flour.

4. Heat oil to 170°C (338°F). Deep-fry all vegetables (1) first, then the chicken (3). *Make sure to pat dry all vegetables.

5. Put all fried vegetables and the chicken in the bowl (2) while hot. Leave it in the refrigerator overnight.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network