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在mushroom soup base這個產品中，有32篇Facebook貼文，粉絲數超過75萬的網紅The MeatMen，也在其Facebook貼文中提到， Brrr.. the cooling weather got us craving for some hotpot. Comment your favourite hotpot base and ingredients.👇 ⬇️ Ingredients here ⬇️ 4 cloves gar...
　同時也有18部Youtube影片，追蹤數超過65萬的網紅C CHANNEL，也在其Youtube影片中提到，美容と健康に！オートミール朝ごはん5選 低カロリーで低糖質、栄養価が高く、食物繊維も豊富という優れもの「オートミール」。 ダイエットだけでなく『腸活』にも効果が期待できるそう。 今回は簡単かつ美味しく、朝ごはんにオススメのアレンジレシピを5つご紹介します！ しっかり食べて心とお腹も満足させながら、...

mushroom soup base 在 The MeatMen Facebook 的最讚貼文

The MeatMen By The MeatMen

2021-09-30 16:45:30 有 47 人按讚
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Brrr.. the cooling weather got us craving for some hotpot.

Comment your favourite hotpot base and ingredients.👇

⬇️ Ingredients here ⬇️
4 cloves garlic
1½ tsp minced ginger
2 packet spicy mala hot pot soup base
1.5 litre of water
220g Konnyaku (cut into bite size pieces)
90g Japanese vermicelli
1 packet Dodo salmon seafood ball
1 packet Dodo fish maw seafood ball
1 packet Dodo mushroom seafood ball
1 packet Dodo cheesy cuttlefish seafood ball
1 packet Dodo prawn seafood ball
1 packet Dodo signature fresh fish balls
8 pieces shiitake mushrooms
1 piece lotus root (sliced)
1 whole carrots (cut into bite size pieces)
1 pack Seafood paste with scrapers (Tobiko prawn, Mushroom chicken, Fish maw)
1 packet Dodo snow crab leg
8 pieces of fresh prawns
1 pack of tofu
150g bok choy
1 stalk of leek (sliced)
300g pork belly slices
----

Full recipe here: http://themeatmen.sg/homemade-mala-tomato-soup-base/

#meatmensg​ #chinesenewyear​ #SoupBase​ #MalaSoup #sgfoodies​ #shiok​ #simplerecipes​ #cnyrecipes #tomatosoup

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We're a lean team of meaty people from the little red dot, Singapore. Here to turn your favourite Asian dishes into easy, home cook recipes.
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mushroom soup base 在 琳達的全植日常 Linda's plant-based diary Facebook 的精選貼文

琳達的全植日常 Linda's plant-based diary By 琳達的全植日常 Linda's plant-based diary

2021-08-23 03:34:46 有 9 人按讚
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【LA life day 12: The Tonkotsu Ramen that connects the past, present and future】

.

Tonkotsu Ramen always reminds me of middle school– there’s a nice little ramen place near my school and I went there after the summer classes with my classmates almost every day. The Tonkotsu Ramen there was so creamy, rich, and flavorful– it was definitely the highlight in the dull middle school years.

.

I have never had Tonkotsu Ramen after I turned vegan. The essence of the Tonkotsu Ramen lies in the broth– bones are cooked at a rolling boil for a long period of time until the collagen dissolves into gelatin that adds richness to the broth. My landlord's happy face when describing the taste of her Tonkotsu Ramen inspired me to search for vegan Tonkotsu Ramen recipes– and I had a fruitful discovery! I found that kombu and shitake mushroom boiled in vegetable stock makes perfect soup base– it adds umami and extra depth to the broth. To create the richness and creaminess, we use oat milk and mix it with sesame paste– this creates a subtle sweetness and savoring nuttiness to the soup!

.

On a chill Saturday afternoon, I invited my friend to try out this Tonkotsu Ramen recipe with me. We weren't able to get kombu and shitake mushrooms in the grocery stores here in LA, but we found a secret ingredient that works wonders– the fermented bean paste. The fermentation process adds depth to the umami and blends harmoniously with the oat milk, creating a savoring sensation when you sip the noodles.

.

We drizzled hot chili oil on top of the ramen for seasoning. The moment the chili oil diffuses into the soup, suddenly I was back in the little ramen place again– it is strange how your sense of smell roots deep inside your memory lane once you allow your mind to return into the grooves which lead back.

.

School starts tomorrow and I can literally feel the butterflies in my stomach, yet it's exciting to be able to talk to my professors and classmates face to face after COVID has distanced us for so long. Walking around the campus, the back to school vibe energizes me and I think I am ready for a brand new start!

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琳達的全植日常 Linda's plant-based diary

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致力於挖掘兼具美感與美味、提升身心質量的全食物、純植物料理 關於 Linda 喜歡用真實的食物做料理，除了日常的柴米油鹽醬醋茶，永遠不忘為料理撒上滿滿的愛！
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mushroom soup base 在 Facebook 的最讚貼文

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2021-04-17 20:58:46 有 10,208 人按讚
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今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

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mushroom soup base 在 C CHANNEL Youtube 的最讚貼文

C CHANNEL By C CHANNEL

2021-07-19 05:45:00 有 10,956 人看過 有 328 人喜歡
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美容と健康に！オートミール朝ごはん5選

低カロリーで低糖質、栄養価が高く、食物繊維も豊富という優れもの「オートミール」。
ダイエットだけでなく『腸活』にも効果が期待できるそう。
今回は簡単かつ美味しく、朝ごはんにオススメのアレンジレシピを5つご紹介します！
しっかり食べて心とお腹も満足させながら、美容と健康を手に入れましょう♡

《レンチンオムライス・289kcal》
■材料
・オートミール…40g
OATMEAL
・水…80m
WATER
・塩こしょう…少々
SALT&PEPPER
・ケチャップ…大さじ1＋トッピングにお好みで
KETCHUP
・ウィンナー…1本
WIENER
・スライスチーズ…1枚
SLICED CHEESE
・溶き卵…1個
BEATEN EGG
・パセリ…少々
PARSLEY

■作り方
1. オートミールに水を加え、レンジで2分加熱
2. 塩こしょう、ケチャップ、切ったウィンナーを入れてかき混ぜる
3. 折ったチーズと溶き卵を加えてレンジで2分加熱
4. ケチャップとパセリを添えて完成

《オートミールボウル・311kcal》
■材料
・オートミール…40g
OATMEAL
・水…100ml
WATER
・バナナ…お好みで
BANANA
・キウイフルーツ…お好みで
KIWI FRUIT
・ブルーベリー…お好みで
BLUEBERRY
・ラズベリー…お好みで
RASPBERRY
・アーモンド…5個
ALMOND
・ピーナッツバター…大さじ１
PEANUT BUTTER

■作り方
1. オートミールに水を加え、レンジで2分加熱
2. 混ぜてからお皿に盛り、お好みのフルーツを並べる
3. アーモンドとピーナッツバターを添えて完成

《レンチン蒸しパン・62kcal（1個あたり）》
■材料
・オートミール…60g
OATMEAL
・牛乳…140ml
MILK
・生卵…2個
EGG
・ベーキングパウダー…小さじ1
BAKING POWDER
・砂糖…大さじ1
SUGAR
・ブルーベリージャム…お好みで

■作り方
1. オートミールに牛乳を加えて10分放置する
2. 生卵を加えてよくかき混ぜる
3. 残りの材料を全て入れ、かき混ぜる
4. レンジで3分加熱して、お好みの大きさにカットして完成
お好みでジャムをつけてお召し上がりください。

《ツナときのこのクリームリゾット・438kcal》
■材料
・オートミール…45g
OATMEAL
・水…60ml
WATER
・きのこ…60g
MUSHROOM
・塩…小さじ½
SALT
・コンソメ…2g
CONSOMME
・豆乳…ひたひたになるまで
SOY MILK
・ツナ缶…1缶
CANNED TUNA
・麺つゆ…小さじ1
NOODLE SOUP BASE
・温玉…1個
SOFT BOILED EGG
・ネギ…お好みで
LEEK
・こしょう…お好みで
PEPPER

■作り方
1. お皿にオートミール、水、きのこ、塩、コンソメを入れ、混ぜずにラップをしてレンジで2分加熱
2. よくかき混ぜて豆乳、ツナ缶、麺つゆを加え、再びラップをしてレンジで2分加熱
3. 温玉、ネギ、胡椒をかけて完成

《チャーハンおにぎり・132kcal（1個あたり）》
■材料
・オートミール…45g
OATMEAL
・水…100ml
WATER
・ベーコン…1枚
BACON
・ネギ…10g
LEEK
・鶏がらスープの素…小さじ1
CHICKEN STOCK
・溶き卵…1個
BEATEN EGG

■作り方
1. ボウルに材料全て入れ、レンジで5分加熱
2. よくかき混ぜ、おにぎりにして完成


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mushroom soup base 在 Melinda Looi Youtube 的最讚貼文

Melinda Looi By Melinda Looi

2021-06-18 17:16:33 有 18 人看過 有 1 人喜歡
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We miss Penang food. So today we will bring you to Pulau Penang. But because Max doesn't eat fish and Dirk is on a vegan diet, so vegetarian then!

You will need to prepare mushroom broth as the base. I didnt have mushrooms, so I did not show u in the video. You can grind the mushroom to add thickness to the soup! Also I had too little chili in the soup. Be Brave, add more!

Ingredients for 4 to 5 servings :
For the actual Laksa paste -
. 5 fresh chillies if u like it spicy
. 12 shallots
. 2 stalks lemongrass
. 4 cloves garlic
. 1 small piece turmeric around 3cm size
. 1 small piece of fresh peeled galangal (or ginger) 4 to 5cm size
. 1 tablespoon vegan shrimp paste (or miso)

- Blend all that into a paste, then saute in hot oil for 8 to 10mins -

For The BROTH :
. 6 to 7 cups of water or Mushroom broth
. around 6 pieces of Asam Keping or tamarind paste 3 tbsp. brown sugar
.  salt for tasting
. 1 tbsp soy sauce
. one or more rolls of cut vegetarian fish

- Boil all together with the sauteed paste -

For Garnishing:
. Daun kesum leaves/ asam leaves
. Fresh mint. thin sliced ginger flower and lemon grass
. Chopped  or sliced pineapple
. Finely sliced red onions
. Vegetarian shrimp paste for tasting
. some cut lime . you can also add thin slices of lettuce

Last but not least, the Laksa noodles or thick vermicelli/Bihun noodles.

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Official YouTube Channel of Malaysian Fashion Designer Melinda Looi
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mushroom soup base 在 Tasty Japan Youtube 的最佳貼文

Tasty Japan By Tasty Japan

2021-05-01 16:00:16 有 15,413 人看過 有 605 人喜歡
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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!

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