✨GIVEAWAY✨
I love using soup broths for Aaron and Arielle’s meals. Even for steamed eggs, we reach out for soup broths instead of water to make the dish extra flavourful and nutritious.
We first tried @babytang.sg 3 months ago and I am most thankful that they make vegetable their key component in all broths. There are 4 flavours, Vegetable, Pork/ Fish/ Chicken with vegetable in 250mlx4, 600ml and 100mlx6 packaging options. Aaron’s favorite is the pork and vegetables which is really tasty and 香!
Giving away a 4 x 600ml broth worth $59.60 to 2! Like this post, be a follower of @babytang.sg and tag your friends to qualify! 2 winners will be picked in a week. Meanwhile, enjoy 12% when you quote BBTZOE valid till 14th June!
同時也有85部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,How you make the batter is the key. My mom uses Takoyaki flour and tasty Dashi broth, then makes the batter bit loose and less salty. In this way we c...
「fish eggs in water」的推薦目錄:
- 關於fish eggs in water 在 Zoe Raymond Facebook 的最讚貼文
- 關於fish eggs in water 在 กินได้อร่อยด้วย Facebook 的最讚貼文
- 關於fish eggs in water 在 肥媽 Maria cordero Facebook 的最佳解答
- 關於fish eggs in water 在 ochikeron Youtube 的最讚貼文
- 關於fish eggs in water 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文
- 關於fish eggs in water 在 飲食男女 Youtube 的最佳解答
fish eggs in water 在 กินได้อร่อยด้วย Facebook 的最讚貼文
วิธีทำกระเพาะปลาน้ำแดง ให้หอมอร่อย Fish maw in chicken broth [cc Eng] l กินได้อร่อยด้วย
***เทคนิคการใช้หม้อัดแรงดัน นาทีที่ 15.00 *** https://youtu.be/POVyexcMr8Q
(หมูตุ๋น สูตรเร่งด่วน ตุ๋นนุ่มใน 20 นาที Braised pork, stewed pork หม้ออัดแรงดัน l กินได้อร่อยด้วย)
ส่วนผสมน้ำสต๊อกไก่
- โครงไก่ 1 ตัว
- กะหล่ำปลี 1/2 หัว
- ผักกาดขาว 1/2 ต้น
- กระเทียม 2 หัว
- พริกไทย 1 ช้อนโต๊ะ
- รากผักชี 4 ราก
ส่วนผสมกระเพาะปลาน้ำแดง
- กระเพาะปลาแห้ง 250 กรัม
- ขิงแก่ 1 แง่ง
- เห็ดหอมแห้ง 10 ดอก
- ซีอิ้วขาวเห็ดหอม 5 ช้อนโต๊ะ
- ซีอิ้วดำเค็ม 5 ช้อนโต๊ะ
- ซอสหอยนางรม 3 ช้อนโต๊ะ
- เหล้าจีน 2 ช้อนโต๊ะ
- แป้งมันฮ่องกง 6 ช้อนโต๊ะ
- น้ำสต๊อกไก่ 3,500 ml.
- น้ำแช่เห็ดหอม 500 ml.
- เนื้ออกไก่, น่องปีกบนไก่, เลือดไก่, ไข่นกกระทา, หน่อไม้ต้ม, ผักชี ปริมาณตามความชอบ
- ซอสเปรี้ยว
---------------------------------
Ingredients/Recipe (Chicken stock)
- 1 chicken frame
- 200 g. cabbage
- 200 g. chinese cabbage
- 30 g. garlic
- 1 tbsp. pepper
- 4 root of coriander
Ingredients/Recipe (Fish maw in chicken broth)
- 250 g. dried fish maw
- 50 g. ginger
- 10 dried shiitake mushroom
- 5 tbsp. light soy sauce
- 5 tbsp. black soy sauce
- 3 tbsp. oyster sauce
- 2 tbsp. chinese liquor
- 6 tbsp. potato starch
- 3,500 ml. chicken stock
- 500 ml. water of dried shiitake mushroom
- chicken breast, chicken wings, chicken blood jelly, chicken,boiled quail eggs, boiled bamboo shoots, coriander
- Worcester Sauce
---------------------------------
ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
---------------------------------
#กระเพาะปลาน้ำแดง
#วิธีทำกระเพาะปลา
#สูตรกระเพาะปลาน้ำแดง
fish eggs in water 在 肥媽 Maria cordero Facebook 的最佳解答
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.
fish eggs in water 在 ochikeron Youtube 的最讚貼文
How you make the batter is the key. My mom uses Takoyaki flour and tasty Dashi broth, then makes the batter bit loose and less salty. In this way we can eat Takoyaki forever with No Sauce 😂👍
Serving Takoyaki with Dashi broth is our typical family style. Sometimes we put sauce then pour over the Dashi but this time, no one used the sauce because the batter was a success. Making the batter from scratch is not easy for the beginners, so I recommend using Takoyaki flour for No Sauce like this one 😉 https://amzn.to/3nKsbDG
Takoyaki is a popular Japanese ball-shaped snack made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes). Slightly crispy on the outside and creamy inside.
FYI:
Nissin Takoyaki Flour 日清 大阪うまい屋監修 たこ焼き粉
https://amzn.to/3nKsbDG
Takoyaki pan I recommend オススメのたこ焼き器
https://amzn.to/3eRgcAd
The BEST Takoyaki (Octopus Balls Recipe)
https://www.youtube.com/watch?v=IdehqLAh7zw
---------------------------------
How to Make Takoyaki
Difficulty: Easy
Time: 30min
Number of servings: 40 pieces
Necessary Equipment:
Takoyaki pan
spouted measuring cup
oil brush (you can make it with paper towel, chopsticks, and rubber band)
steel pick (long bamboo pick is ok)
Ingredients:
200g (7oz.) takoyaki flour
2 egg
600cc water
cooking oil
Fillings
* diced boiled octopus
* chikuwa (fish cake) if you like
* beni shoga (red pickled ginger)
* tenkasu (tempura scraps)
* aonegi (green onion)
Sauce
* okonomiyaki sauce
* mayonnaise
* katsuobushi (bonito flakes)
* aonori (green laver)
Directions:
1. In a bowl, mix takoyaki flour, eggs, and water (add little by little).
2. Heat takoyaki pan and grease the molds with cooking oil.
3. Pour batter into the molds to the full.
4. Put beni shoga, tenkasu, aonegi, and octopus or chikuwa in each mold.
5. Wait a little until batter on the edge of the molds become cooked.
6. Flip takoyaki with a pick, fix the form by flipping, and cook until golden brown.
How to serve:
1. Place on a plate and top with okonomiyaki sauce, mayonnaise, katsuobushi, and aonori.
2. With dashi broth. (boil 200cc water and 2 tbsp. Kamada dashi soy sauce**)
3. With grated radish and ponzu sauce.
4. With sausage. (cut sausage into half. finely cut outer curve of the sausage and cook. place takoyaki and draw face with nori and ketchup.)
**Kamada dashi soy sauce
https://www.kamada.co.jp/global
レシピ(日本語)
https://cooklabo.blogspot.com/2021/05/Takoyaki-Party.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
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fish eggs in water 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文
◆こっタソ動物園チャンネル
新しいチャンネルです!こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】
●ご飯:3合
●すし酢:約90ml(様子を見ながら入れてあげて下さい)
●絹さや
●卵:4個
●砂糖:小さじ1
●塩:小さじ:1/2
●海老:お好み量
●かまぼこ:お好み量
●いくら:お好み量
●桜でんぶ:お好み量
『ちらし寿司の素』
●人参:1本
●干し椎茸:5個
●干し椎茸の戻し汁:約300ml
●醤油:大さじ2
●みりん:大さじ2
●めんつゆ(4倍濃縮):大さじ1/2(あごだし、かつおだし系)
●三温糖:大さじ2(普通の砂糖でもOK)
『酢れんこん』
●れんこん
●酢:150ml
●水:100ml
●ほんだし(和風出汁):4g
●鷹の爪(唐辛子)お好み量
●三温糖:大さじ3(普通の砂糖でもOK)
●乾燥昆布
●塩:小さじ1
-------------------------------------------------------
ひな祭りという事で今回は絶品ちらし寿司を作りました。
今回の味の決め手、干し椎茸の出汁の旨味がとにかく凄いんですが
その出汁で作った酢飯の混ぜご飯は本当に世界一美味しいんです。
いつもの簡単なレシピに比べると、ひとつひとつ少しの手間がかかってますが
その分、色んな食材が合わさった時の相乗効果は半端なく食べた時の感動は超ヤバイです…。
今回はひな祭りという事で作らせて頂きましたが
味はもちろん最高なんですが見た目もとても華やかなので
大切な人の誕生日や、おもてなし、ホームパーティーなんかで出したら
きっと喜んで頂けると思いますよ♪
時間は少しかかりますが作ってみると意外と簡単なので
お寿司屋さんにも負けない本当に美味しいちらし寿司を
是非、ご家庭で作ってみて下さい。
[Ingredients]
● Rice: 3 cups
● Sushi vinegar: about 90ml (add more as you go)
● Snow peas
● 4 eggs
● Sugar: 1 teaspoon
● Salt: 1/2 teaspoon
● Prawns: as much as you like
● Kamaboko (Fish cake): as much as you like
● Salmon roe: As much as you like
● Sakura-denbu: As much as you like
[Chirashi Sushi Ingredients]
● Carrot: 1
● Dried shiitake mushrooms: 5
● Dried shiitake mushroom broth: 300ml
● Soy sauce: 2 tablespoons
● Mirin: 2 tablespoons
● Noodle soup (4 times concentrated) (agou-dashi, katsuo-dashi): 1/2 tablespoons
● Brown sugar (regular sugar is also fine): 2 tablespoons
[Vinegared lotus root]
● Lotus root
● Vinegar: 150ml
● Water: 100ml
● Japanese soup stock: 4g
● Takanotsume (red pepper) to taste
● Brown sugar (regular sugar is also fine): 3 tablespoons
● Dried kelp
● Salt: 1 teaspoon
-------------------------------------------------------
As it was the Girls' Festival, I made an excellent Chirashi-sushi this time.
The key to the flavor of this dish, the dried shiitake mushroom broth,
is simply amazing, and the rice mixture made with the broth is truly
the best in the world.
Compared to the usual simple recipes, each one requires a little more
time and effort, but the synergistic effect of combining various
ingredients is unbelievable.
This time, I made it for the Girl's Festival, and of course it tastes
great, but it also looks gorgeous.
I'm sure you'll be very happy if you serve it for your loved one's
birthday, for entertaining, or for a home party ♪
It takes a little time to make, but it is surprisingly easy to make.
I hope you will try to make it at home.
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fish eggs in water 在 飲食男女 Youtube 的最佳解答
越南菜,對一般家庭來說,是偶然會出去吃的菜式。但對我來說,是家常便飯,更是童年回憶,真正由細食到大。除了因為媽媽是越南華僑,我阿姨是個烹飪高手,以前在美國開越南餐廳及超級市場,對味道的要求食材的選擇全部一絲不苟。我自小耳濡目染,加上為食又好奇,所以識得煮好幾味越南菜。由今集開始一連5集為大家示範,我最拿手的越南菜式。
入正題之前先和大家分享一個好消息,我在這個「Son姐煮場」示範的第一個越南菜「越式茄汁牛肋條」,在飲食男女的YouTube頻道5月7號才上載,至今已經超過460,000人次點擊,多謝大家支持!更開心的是不斷有讀者觀眾message, send相給我,說這個牛肋條易整又好味,全家人都鍾意食。當中一個令我最感動的,是一位讀者的爸爸,手術後胃口一直不佳,但這個茄汁牛肋條,令爸爸食不停口要添飯!炎炎夏日,買餸買到身水身汗,煮完又再出一身汗,堅持繼續煮下去的動力,絕對不只是填肚食飯咁簡單,透過食物傳遞的,是關懷還有愛。
這個豬肉蛋,越煮越入味,媽媽最喜歡煮一大鍋,然後分開幾餐慢慢食。小時候我專挑瘦肉食,我阿媽專食肥肉。後來當我做了阿媽,承繼了我阿媽的口味衣鉢的大T,兩婆孫的口味是一致的,所以婆婆打正旗號因為孫女鍾意食,大條道理繼續買肥腩肉,激到我扎扎跳!發夢都未曾想過,一直投訴嫌棄阿媽買的豬腩肉太肥的我,竟然會有朝一日會投訴大呻買肥豬腩肉太難。
雖然炒糖色爆炒雞蛋比較麻煩,但是必須。糖色除了增加顏色,亦增加香氣香味;爆炒過的雞蛋不容易煮爛,可以吸更多汁。不要看今日的小T高高大大,小時候個子偏小,不像家姐只要有得食就開心甚麼都食一餐。但這個豬肉蛋,他最愛用汁撈飯,一餐可以食三、四隻雞蛋。婆婆但求小T肯食多碗飯,一想不到煮甚麼菜就煮這個。
其實家庭主婦真的不容易做,煮甚麼菜式從來都以家人的喜好口味為依歸,做家人的做子女的,即使餸菜不怎麼合胃口,都應該常存感恩感謝之心,不要嫌三嫌四唔該都冇句。
日日煮飯為了煮甚麼菜式,都夠煮婦們頭痛,只要睇「Son姐煮場」,大把煮意,止痛餅都慳番唔少!煮得開心,食得開心,一家人同枱食飯,有傾有講有笑,心開更開心!
材料:
豬腩肉 2磅
雞蛋 4-6隻
香茅 數支
南薑/薑 數片
蒜頭 1個
黑糖/黃糖 1小碗
魚露 1小碗
胡椒粒 適量
做法:
1.腩肉洗乾淨汆水切件備用
2.雞蛋煮熟剝殼抹乾淨備用
3.燒熱油加入黑糖煮溶成糖色
4.加入雞蛋爆炒上色取出
5.加入腩肉、香茅、南薑、薑、蒜頭爆炒
6.炒香後加入魚露、胡椒粒
7.加蛋、加水至蓋過豬肉
8.中火炆大概半小時,然後熄火焗1小時
9.可以重複炆焗程序直至豬肉夠軟熟
Vietnamese Pork and Eggs Braised in Fish Sauce
Ingredients:
Pork belly 2 lbs
Eggs 4-6 pcs
Lemongrass Several pcs
Galangal and ginger Several slices
Garlic 1 head
Black sugar / brown sugar 1 small bowl
Fish sauce 1 small bowl
Black peppercorn Some
Steps:
1. Clean pork belly, boil for a few minutes, remove from water, cut into pieces, and set aside.
2. Boil the eggs, peel the shells, pat dry, and set aside.
3. In a pot, heat some oil, add black sugar and cook until sugar caramelizes.
4. Add boiled eggs to the pot to stir-fry with the caramel. Remove once colored.
5. Stir-fry pork belly, lemongrass, galangal, ginger, and garlic together.
6. Once you can smell the aroma, add fish sauce and peppercorns.
7. Add eggs and water to cover pork belly.
8. Braise in medium heat for half an hour, then remove from heat, leave covered for 1 hour.
9. Repeat step 8 until pork belly is tender.
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fish eggs in water 在 Fish eggs - DK Find Out! 的相關結果
Fish breed in a number of ways. Most fish release thousands of eggs, scattering them in the water where the male fish fertilize them. The eggs develop and ... ... <看更多>
fish eggs in water 在 How long can a fish egg survive without water? - Quora 的相關結果
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The discus fish (Symphysodon aequifasciatus) are spawning in the fish tank. the parent. Developing fish eggs under light microscope. ... <看更多>