鸡汤馄饨做法
材料: 鸡汤: 油 1 茶勺 4克 鸡皮 1块 (浓稠的鸡汤 2块鸡皮 + 一块鸡油) 鸡骨架 花椒 1/4 小勺 1克 生姜 一块 30克 葱白 1根 40克 馅料: 鸡胸肉+鸡大腿肉 200克 葱花 30克 生姜泥 4克 鸡蛋清 1 生抽 1 茶勺 5克 盐1/2 茶勺4克 白胡椒粉1/4 茶勺1克 香油 1茶勺4克 汤碗: 盐, 生抽, 葱花, 香菜, 榨菜, 虾皮, 紫菜, 蛋皮, 香油, 白胡椒粉
ingredients: chicken stock: oil 1 teaspoon 4g chicken skin 1 piece (for a thicker stock use 2 pieces of chicken and 1 piece of chicken fat) chicken bones Sichuan peppercorn 1/4 teaspoon 1g ginger 1 piece 30g green onion, white part 1 40g wonton filling chicken breast + chicken thigh 200g green onions 30g ginger paste 4g egg white 1 soy sauce 1 teaspoon 5g salt 1/2 teaspoon 4g white pepper powder 1/4 teaspoon 1g sesame seed oil 1 teaspoon 4g for each individual bowl: salt soy sauce green onions cilantro preserved vegetables dried small shrimp dried seaweed egg noodles sesame seed oil white pepper powder 背景音乐: Meditation Impromptu 01 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ 鸡汤馄饨 馄饨皮的做法 馄饨馅 馄饨汤底 馄饨皮包法 餛飩 餛飩做法
同時也有18部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,オートミールを使ったチヂミのご紹介です! 小麦粉を使わずに、オートミールだけで作れるのがうれしい♪ 外はカリッと、中はもっちりとしていてとっても美味しいですよ♡ ダイエットの時にもおすすめのレシピです。ぜひ作ってみてくださいね! オートミールでもやしのチヂミ 2人分 材料: ■生地 オートミール...
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I know Mark. You don't have to agree with him, but you can't afford to ignore him. Have a look.
Reading Paul within Judaism | ANNOTATE
Do you have a colleague, church, family member, or friend who would appreciate this content? Please share!
Watch the full interview: http://snip.ly/j2fp5
The dominant portrayals of the apostle Paul are of a figure who no longer valued Jewish identity and behavior, opposing them for both Jew and non-Jew in his assemblies. This prevailing version of Paul depends heavily upon certain interpretations of key “flashpoint” passages. In this book and the subsequent volumes in this series, Mark Nanos undertakes to test a "Paul within Judaism" (re)reading of the apostle, especially of these “flashpoint” texts.
Nanos demonstrates how traditional conclusions about Paul and the meaning of his letters are dramatically altered by testing the hypothesis that the historical Paul practiced a Jewish, Torah-observant way of life, and that he expected those whom he addressed to know that he did so. Nanos also tests the hypothesis that the non-Jews addressed were expected to know that his guidance was based on promoting a Jewish way of life for themselves, at the same time insisting that they remain non-Jews and thus not technically under Torah on the same terms as himself and the other Jews in this new (Jewish) movement.
In conversation with the prevailing views, Nanos argues that the “Paul within Judaism” perspective offers not only more historically probable interpretations of Paul's texts, but also more promise for better relations between Christians and Jews, because these texts have informed Christian concepts of, ways of talking about, and behavior toward Jews based on the premise that Paul considered Jews and Judaism the mirror opposites of what Christians should be and become.
See the book, "Reading Paul within Judaism: Collected Essays of Mark D. Nanos, vol. 1", here: http://wipfandstock.com/reading-paul-within-judaism.html
Mark Nanos is a lecturer at The University of Kansas, and visiting scholar at UC Santa Barbara.
ANNOTATE is a web series produced by Wipf and Stock Publishers, consisting of authors such as Walter Brueggemann, David Gushee, Gregory Wolfe, Pamela Lightsey, and more. Watch them here: http://snip.ly/ff9ej
Follow Wipf and Stock Publishers at:
http://facebook.com/wipfandstock
http://twitter.com/wipfandstock
http://wipfandstock.com
Publish with us! http://snip.ly/bmq2c
Shot and edited by: Luke Smith
Deliberate Thought by Kevin MacLeod is licensed under a Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/…
Artist: http://incompetech.com/
licensed stock music 在 Tasty Japan Youtube 的最讚貼文
オートミールを使ったチヂミのご紹介です!
小麦粉を使わずに、オートミールだけで作れるのがうれしい♪
外はカリッと、中はもっちりとしていてとっても美味しいですよ♡
ダイエットの時にもおすすめのレシピです。ぜひ作ってみてくださいね!
オートミールでもやしのチヂミ
2人分
材料:
■生地
オートミール 30g
水 50ml
卵 2個
もやし 60g
ニラ(3cm幅)25g
ピザ用チーズ 40g
鶏ガラスープの素 小さじ1
塩 少々
こしょう 少々
ごま油 適量
糸唐辛子 適量
■タレ
しょうゆ 大さじ2
酢 大さじ1
白いりごま 小さじ1
作り方:
1.ボウルにオートミール、水を入れ、600Wの電子レンジで1分加熱する。取り出して粗熱を取る。
2.(1)に卵を加えてかき混ぜ、もやし、ニラ、ピザ用チーズ、鶏ガラスープの素、塩、こしょうを加え、混ぜ合わせる。
3.フライパンにごま油を引いて中火で熱し、(2)を流し入れ、全体に広げる。
4.焼き目が付いたら裏返し、両面焼く。
5.取り出して食べやすい大きさに切る。
6.ボウルにタレの材料を入れて混ぜ合わせる。
7.皿に(5)を盛り付けて糸唐辛子をトッピングし、タレを添えたら完成!
===
Korean Pancake Made With Oatmeal
Servings: 2
INGREDIENTS
◆Batter
30g oatmeal
50ml water
2 eggs
60g bean sprouts
25g Chinese chives (cut into 3cm pieces)
40g shredded cheese
1 teaspoon chicken soup stock powder
Some salt
Some pepper
Some sesame oil
Some chili threads
◆Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon toasted white sesame seeds
PREPARATION
1. Microwave oatmeal and water in a bowl for one minute at 600W. Let it cool.
2. Add eggs into the bowl (1) and mix. Add bean sprouts, Chinese chives, shredded cheese, chicken soup stock powder, salt, and pepper, then mix well.
3. Heat sesame oil in a pan over medium heat. Pour the batter (2) into the pan.
4. Cook until the base is set and golden. Flip the pancake to cook the other side.
5. Remove the pancake from the pan. Cut into bite-sized pieces.
6. Mix all ingredients for the sauce in a bowl.
7.Serve (5) on a plate, top with chili threads, and add sauce.
8. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
licensed stock music 在 Tasty Japan Youtube 的最讚貼文
焼き小籠包のレシピをご紹介します!
生地も手作りで、本格的でお店のような美味しさを実現させました♪
ぜひ作ってみてくださいね。
焼き小籠包
12個分
材料:
■生地
薄力粉 90g
強力粉 30g
ベーキングパウダー 小さじ1/2
塩 ひとつまみ
砂糖 ひとつまみ
ごま油 小さじ1/2
ぬるま湯 70ml
■鶏スープ
熱湯 50ml
粉ゼラチン 3g
鶏ガラスープの素(粉末)小さじ1
■具
豚ひき肉 120g
長ねぎ 1/3本
しいたけ 1個
Aおろししょうが 小さじ1/4
Aおろしにんにく 少々
Aしょうゆ 小さじ1
Aオイスターソース 小さじ1
Aごま油 小さじ1
A砂糖 少々
片栗粉(打ち粉用)適量
万能ねぎ(小口切り)適量
からし 適量
酢 適量
しょうゆ 適量
コショウ 適量
作り方:
1.鶏スープの材料をすべて混ぜ、冷蔵庫で冷やし固める。
2.生地を作る。ボウルに薄力粉、強力粉、ベーキングパウダー、塩、砂糖を入れ、菜箸でぐるぐる混ぜる。真ん中を少しくぼませてぬるま湯、ごま油を入れて菜箸でぐるぐる混ぜる。粉っぽさが無くなって、ぽそぽそしてきたら押さえるようにしてまとめる。
3.調理台に出し、伸ばして折りたたむを繰り返しながらこねる。表面が滑らかになってきたらボウルに入れ、ラップをして30分寝かせる。
4.具を作る。長ねぎ、しいたけはみじん切りにしてボウルに入れ、豚ひき肉、Aを加えて粘りがでるまでよく混ぜる。(1)を取り出して包丁で刻んでボウルに加えて混ぜ、12等分に分ける。
5.まな板と麺棒に片栗粉をひき、(2)の生地を取り出す。直径3㎝くらいの棒状にし、12等分に切る。
6.1個ずつ作っていく。切り口に上にし、手のひらで軽く押さえてから麺棒の端を使って伸ばす。左手で生地を左に回転させながら麺棒で伸ばす。真ん中を厚めに直径8㎝くらいに伸ばす。(いびつな形でも大丈夫)
7.まな板の上に包んでいく。生地の周囲に水をつけ、真ん中に(4)をスプーンでのせ、(4)にかぶせるように生地の1ケ所ををつまむ。親指をはずさずにひと差し指でひだを寄せながらつまむ。1周したらきゅっとねじって閉じる。これを12個作る。
8.フライパンにサラダ油を引いて(7)を並べる。蓋をして中火で5分焼く。裏に焼き目がついたら、水80mlを加えて蓋をして弱火で10分焼く。蓋を取って強火で水分を飛ばす。
9.器に万能ねぎをしき、焼き目を上にして器に盛る。辛子と酢こしょうや酢しょうゆを添える。
Grilled Dumplings
Servings: 12
INGREDIENTS
-Dumpling dough
90g Flour
30g Bread flour
1/2 teaspoon Baking powder
1 pinch Salt
1 pinch Sugar
1/2 teaspoon Sesame oil
70ml Luke warm water
Potato starch
-Chicken stock
50ml Hot water
3g Powdered gelatin
1 tablespoon Chicken glass soup base
-Filling
120g Minced pork
1/3 Japanese leek
1 Shiitake mushroom
A 1/4 teaspoon Grated ginger 1/4
A Grated garlic (to taste)
A 1 teaspoon Soy sauce
A 1 teaspoon Oyster sauce
A 1 teaspoon Sesame oil
A Sugar
Potato starch (for dusting)
Spring Onion
PREPARATION
1. Mix all chicken broth ingredients and chill in the refrigerator to harden.
2. Make the dough. Put flour, bread flour, baking powder, salt and sugar in a bowl and mix them with chopsticks. Make a small hole in the middle and pout in the lukewarm water and sesame oil, mix well with chopsticks. When most of the dry ingredients are gone, knead with your hand until everything is fully incorporated.
3. Place the dough into a countertop and knead while stretching until the dough is smooth and bouncy. Put the dough ball in a bowl, cover with plastic wrap and let rest for 30 min.
4. Finely chop the green onions and shiitake mushrooms, put them in a bowl, add minced pork and A ingredients, and mix well until sticky. Chop the chicken broth gelatin into small pieces, add to the filling mixture and mix gently. Divide into 12 equal parts.
5. Sprinkle potato starch on a cutting board and place the dough (3) on top, stretch into a cylinder shape of about 3cm of diameter and cut into 12 equal parts.
6. Take each of the dough pieces and press with your hand and using a rolling pin shape into a circle. Use your left hand to rotate and stretch the dough while using the edge of the rolling pin to roll and flatten the edges. Knead the center of the dough circles thicker while stretching the edge until you have a circle of about 8cm in diameter. (It doesn’t have to be a perfect circle)
7. Place the dough circles into a cutting board, soak the edges with water so the dough will stick to itself. Place the filling in the center and pinch the dough edges while rotating and folding with your thumb, once you have closed the dumpling pinch and twist the dough folds to securely seal it. Make 12 dumplings.
8. Pour vegetable oil in a frying pan and add the dumpling. Cover and bake on medium heat for 5 minutes. When the bottom of the dumplings has browned, add 80ml of water, cover and bake on low heat for 10 minutes. Remove the lid and use high heat to evaporate any water that is left.
9. Put the chopped spring onions in a plate and serve the dumplings on top with the grilled side facing up. Serve with mustard, vinegar and pepper, or with vinegar and soy sauce.
10. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
licensed stock music 在 Tasty Japan Youtube 的最讚貼文
まだ安い!大根を使ったレシピのご紹介です。
みんなが大好きな麻婆。
豆腐ではなく大根を入れちゃいました!
豆腐は煮崩れてしまいがちですが、大根はその心配はありません。
冷蔵庫にあまりがちな大根を、今日は主役にしてみてはいかがでしょうか♪
とっても美味しいので、ぜひ作ってみてくださいね!
大根麻婆
2人分
材料:
大根 300g
水 200ml
鶏がらスープの素 小さじ1
豚ひき肉 150g
Aにんにく 1片
Aしょうが 1片
A長ねぎ 10cm(白い部分)
A豆板醤 小さじ1/2
Aごま油 大さじ1/2
B酒 20ml
B砂糖 少さじ1/2
Bみそ 大さじ1/2
Bしょうゆ 大さじ1
塩 適量
こしょう 適量
水溶き片栗粉(大さじ1/2の片栗粉を同量の水で溶いたもの)
万能ねぎ 1/3束
作り方:
1.大根は大きさを揃えて1センチ角に切り、水を沸騰させ、鶏がらスープの素で5分程度下茹でする。
2.にんにく、しょうが、長ねぎはみじん切りにする。
3.Aをフライパンに入れたら火をつけて弱火で炒め、香りがたったらひき肉を炒める。
4.肉が炒まったところにBの合わせ調味料を入れ、一煮立ちしたら1の大根をスープごと入れ軽く煮て、塩、こしょうで味を調える。
5.小口切りにした万能ねぎを入れ、水溶き片栗粉を回し入れとろみがついたら完成!
Mapo Daikon
Servings: 2
INGREDIENTS
300g daikon
200ml water
1 teaspoon chicken soup-stock-powder
150g ground pork
1 clove garlic
1 piece ginger
10cm leek (use the white part)
1/2 teaspoon doubanjiang
1/2 tablespoon sesame oil
20ml sake
1/2 tablespoon sugar
1/2 tablespoon miso
1 tablespoon soy sauce
Some salt n pepper
1/2 tablespoon potato starch (mix with 1/2 tablespoon of water)
1/3 scallion
PREPARATION
1. Dice daikon into 1cm pieces. Bring water to a boil. Add chicken soup-stock-powder, then boil daikon for about 5 minutes.
2. Chop garlic, ginger, and leek.
3. Stir chopped garlic, ginger, leek (2), doubanjiang, and sesame oil over low heat. Add ground pork.
4. Mix sake, sugar, miso, and soy sauce. When ground pork is cooked, add the mixture. When boiled, add daikon with soup (1). Season with salt and pepper.
5. Put chopped scallion. Add potato starch to thicken the soup.
6. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
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