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JJ Chicken Pot 和 Hotdog buns
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JJ Chicken Pot
事前准备
600 g Whole chicken legs (cut into bite size)
1 tsp Soy sauce
1 tbsp Oyster sauce
2 tbsp Dark soy sauce
1/2 tsp Salt
1 tsp Sugar
1 tbsp Tapioca flour
1 tsp Oil
40 g Oil
3 stalk(s) Spring onion (White part, cut into 4cm long)
8 clove(s) Garlic
8 clove(s) Shallot
8 slice(s) Ginger
1 pc(s) Red Onion (cut to wedges)
3 stalk(s) Spring onion (Green part, cut into 4cm long)
Hotdog buns
1 pc(s) Cold egg (about 55g)
170 g Ice Cold water
20 g Sugar
1 tsp Salt
1 tsp Yeast
20 g Milk powder
350 g High protein flour / bread flour
50 g Cold Butter
通过 iNNOCHEF TOUCH 可以很简单的下厨哦 ~
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同時也有49部Youtube影片,追蹤數超過10萬的網紅Van's Kitchen,也在其Youtube影片中提到,♥ Cách làm Gỏi Hoa Chuối (Nộm Hoa Chuối) và Canh Chua Hoa Chuối, 2 món rất ngon từ hoa chuối thích hợp cho mùa hè nóng, và những mẹo nhỏ để làm gỏi ra...
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今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
✨✨✨✨✨✨✨✨✨✨
有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
shallot green onion 在 Viet Home Cooking Facebook 的最佳解答
🚨 New Recipe Alert #friyay 🚨
VHC Hurricane Nola Shrimp Recipe {Tôm Rang Muối}
——————
Ingredients:
• 1 Korean red chili pepper - sliced
• 1 green onion - sliced
• 1 inch ginger knob - fine julienne
• 2 garlic cloves - minced
• 1 small shallot - minced
• 1 lb large shrimp
• 1/4 cup corn starch
• 1/4 tsp sea salt
• 1/2 tsp sugar
• 1 cup Japanese panko breadcrumbs
• 1/4 tsp fresh cracked black pepper
• 1/4 tsp sea salt
• 1/2 tsp sugar
• 1/4 tsp Red Boat Fish Sauce spiced Garum salt (optional)
• 1/4 tsp ground cayenne pepper
• 2 tbsp vegetable oil
• Vegetable to fry shrimp (2 cups in a 10-inch pan)
Note: If you like it spicier, use two Thai red chili peppers instead.
——————
Steps:
1. Wash the shrimp and pat dry. Add corn starch, salt and sugar in a small mixing bowl. Add it to the shrimp and coat evenly. Set aside.
2. Prepare the red pepper, green onion and ginger per cutting instructions above. 3. Minced the garlic and shallot. Keep everything separately on a small plate.
3. Heat the vegetable oil in a frying pan on high heat.
4. Once oil is ready, add shrimp to the frying pan, single layer. Fry the shrimp until you are done. Set fried shrimp on a plate lined with a paper towel to absorb the oil.
5. Next heat up a wok, add 2 tbsp vegetable oil on medium heat. Add ginger and stir constantly until slightly brown. Add shallot and cook until lightly golden. Add garlic and repeat the process.
6. Once you get the golden color on these aromatics, add the panko breadcrumbs and stir for about 30 seconds.
7. Add the ground cayenne pepper, salt, sugar, black pepper and garum salt. Stir frequently for 1 minute.
8. Add the sliced red chili peppers and green onions. Stir to combine. Set aside some chopped green onions to garnish later.
9. Add shrimp and toss until everything is combined. Turn off heat and plate. Garnish with extra green onions.
#recipeshare #recipesharing #shrimp #easyrecipes #viethomecooking #homecooking #vietnamesefood #NewOrleans #vietfood #vietnamesecuisine #recipes #foodstyling #foodstylist #foodie #foodphotography #sonyalpha #sonyphotography #CameraEatsFirst
shallot green onion 在 Van's Kitchen Youtube 的最讚貼文
♥ Cách làm Gỏi Hoa Chuối (Nộm Hoa Chuối) và Canh Chua Hoa Chuối, 2 món rất ngon từ hoa chuối thích hợp cho mùa hè nóng, và những mẹo nhỏ để làm gỏi rau và canh chua đạt yêu cầu: gỏi không bị ra nước, nguyên liệu không bị mất đi độ giòn trong món rau trộn và canh chua đúng vị miền nam.
♥ Learn how to prepare Banana Blossom in 2 ways: Banana Blossom Salad and Banana Blossom soup. These are rich in vitamin C-content makes them ideal for a soothing summer meals.
♥ Ingredients:
❖ BANANA BLOSSOM SALAD
(4 portions)
1 cup shredded banana blossom (How-to video: https://www.youtube.com/watch?v=ABaq21r5QRw )
1 cup cooked shrimps
1 cup cooked, shredded chicken breast
1 cup fresh mints of herbs of your choice
Vietnamese sweet and sour salad dressing (Video recipe: https://youtu.be/BLI7H7c3cAc)
Pickled red onions (Video recipe: https://www.youtube.com/watch?v=BI3EcOY0XUk)
Deep fried shallots (Video recipe: https://youtu.be/wnc2LNtcqeA)
Crushed roasted peanuts
Black sesame rice crackers
❖ BANANA BLOSSOM SOUP
(4 portions)
2 cups shredded banana blossom
(How-to video: https://www.youtube.com/watch?v=ABaq21r5QRw)
1 lb shrimp, peeled, deveined and ground
2 tbsp Tamarind paste
2 tomates, peeled, wedged
½ cup rice paddy herbs
½ cup sawtooth herbs
½ cup green onion and cilantro, finely chopped
1 garlic clove, minced
1 shallot, sliced
3 cups chicken broth (Video recipe: https://youtu.be/OWhhNEGvbp8)
Salt
ground black pepper
½ tbsp sugar
Vegetable oil
-----
♥ Nguyên liệu:
❖ GỎI HOA CHUỐI (NỘM HOA CHUỐI)
(4 phần)
1 cup hoa chuối bào sợi (Cách chuẩn bị hoa chuối không bị đen : https://www.youtube.com/watch?v=ABaq21r5QRw )
1 cup tôm bỏ chỉ đen, nấu chín, lột vỏ
1 cup ức gà nấu chín, xé sợi
1 cup rau thơm tuỳ thích
Nước mắm chua ngọt trộn gỏi (Video cách làm: https://youtu.be/BLI7H7c3cAc)
Hành đỏ ngâm chua ngọt (Video cách làm: https://www.youtube.com/watch?v=BI3EcOY0XUk)
Hành phi giòn (Video cách làm: https://youtu.be/wnc2LNtcqeA)
Đậu phộng rang vàng, giã nhỏ
Bánh tráng mè hoặc bánh phồng tôm ăn kèm
❖ CANH CHUA HOA CHUỐI:
(4 phần)
2 cups hoa chuối bào sợi (Cách chuẩn bị hoa chuối không bị đen : https://www.youtube.com/watch?v=ABaq21r5QRw )
1 lb tôm, lột vỏ, bỏ chỉ đen, giã hoặc xay thô
2 tbsp muỗng canh me dầm
2 trái cà chua, lột bỏ vỏ, cắt làm bốn
½ cup rau ngò om, cắt khúc
½ cup rau ngò gai, cắt khúc
½ cup hành ngò, cắt nhỏ
1 tép tỏi, cắt nhỏ
1 củ hành ta, thái lát
3 cups nước dùng nấu từ xương (Video cách làm: https://youtu.be/OWhhNEGvbp8)
Muối
Tiêu xay
½ tbsp muỗng canh đường
Dầu ăn
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shallot green onion 在 Van's Kitchen Youtube 的最佳貼文
♥ Nấu cháo hào thơm ngon và bổ dưỡng sao cho hào chín vừa khéo bằng nồi áp suất. Rất nhanh và tiện lại ngon miệng cho những ngày ngán cơm thèm cháo.
♥ Nguyên liệu:
(4 phần ăn)
1 lb hào tươi
1 lon đong gạo loại gạo hạt tròn (¾ cup đo lường của Mỹ)
4 cúp nước dùng nấu từ xương (Video cách làm: https://youtu.be/OWhhNEGvbp8)
Lóng gừng khoảng 1½ inch
¼ củ hành Tây
1 củ hành ta
2 tép tỏi
3 cây hành lá
Ớt
Giá
Muối, tiêu
-----------------------
♥ Learn how to make delicious Oyster congee with an Instant Pot. It's a perfect cozy comfort food for the soul.
♥ Ingredients:
(4 portions)
1 lb fresh shucked oysters
1 rice measuring cup (¾ cup) of short grain rice
4 cups chicken broth (Video recipe: https://youtu.be/OWhhNEGvbp8)
1½ inch piece of fresh ginger
¼ onion
1 shallot
2 garlic cloves
3 stalks of green onion
Mung bean sprouts
Fresh hot chili (optional)
Salt and pepper
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shallot green onion 在 VOGUE Taiwan Youtube 的最佳貼文
廚師Amy Chaplin教你切57種蔬菜!
專業大廚教你切36種水果 ►► https://smarturl.it/9qkoc5
#療癒廚房 #切菜 #料理
00:00 Intro
00:30 Peanut 花生
00:55 Brussels Sprouts 球芽甘藍
01:42 Peas 豌豆
02:09 Snap Peas 甜豆
02:28 Wakame 裙帶菜
03:06 Garlic 蒜頭
03:57 Shallot 紅蔥頭
04:35 Watercress 西洋菜
05:10 Green Beans 綠豆
05:45 Asparagus 蘆筍
06:21 Fava Beans 蠶豆
06:50 Scallion 青蔥
07:21 Celery 芹菜
08:21 Spinach 菠菜
08:55 Kombu 昆布
09:41 Okra 秋葵
10:20 Nopales 仙人掌葉
10:58 Onion 洋蔥
12:03 Broccoli Rabe 青花菜苗
12:44 Endive 苦苣
13:37 Radicchio 紅菊苣
14:38 Bok Choy 青江菜/白菜
15:29 Cabbage 甘藍菜
16:18 Chicory 菊苣
17:13 Mustard Greens 芥菜
18:07 Collard Greens 綠葉甘藍
19:19 Swiss Chard 瑞士甜菜
20:17 Fennel 茴香
21:00 Leek 大蔥
22:03 Iceberg Lettuce 美生菜
22:32 Kale 羽衣甘藍
23:35 Butternut Squash 胡桃南瓜
24:59 Kabocha Squash 日本南瓜
26:00 Tomatillo 黏果酸醬
26:39 Tomato 番茄
27:07 Zucchini 節瓜
27:46 Cucumber 青瓜
28:09 Chayote 佛手瓜
28:44 Pepper 椒類
29:13 Jalapeño Pepper 墨西哥辣椒
29:47 Bitter Melon 苦瓜
30:28 Eggplant 茄子
31:22 Radish 小蘿蔔
31:59 Turmeric 薑黃
32:32 Ginger 姜
33:14 Beetroot 甜菜
33:51 Carrot 胡蘿蔔
34:38 Parsnip 歐防風
35:07 Turnip 蕪菁
35:40 Potato 馬鈴薯
36:17 Taro 芋頭
37:00 Rutabaga 蕪菁甘藍
37:47 Daikon 白蘿蔔/大根
38:27 Jicama 豆薯
39:00 Lotus Root 蓮藕
39:37 Artichoke 菜薊
40:28 Cauliflower 花椰菜
41:06 Romanesco 寶塔花菜
41:36 Broccoli 綠花椰菜
【 其他熱門主題】
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口音、服裝專家拆解經典電影 ► http://smarturl.it/zcbgmf
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★訂閱VOGUE TAIWAN Youtube:http://smarturl.it/xbtuuy
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※關於時尚,VOGUE說了算!自從1892年第一本VOGUE在美國出版以來,至今已有122年的歷史,始終被時尚專業人士所推崇,因此榮譽為Fashion Bible時尚聖經。
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※台灣VOGUE隸屬Condé Nast Interculture Group,相關國外影片皆由國外授權提供給台灣使用,台灣VOGUE秉持服務網友,讓更多中文語系觀眾可以看到國際影片跟中文字幕,所以在此頻道分享給大家,如果喜歡我們的頻道,請訂閱我們,我們將會持續努力帶來更多優質內容。
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