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

Chef May’s Home Cooking |

We first sous-vide the European pork tenderloin to preserve the silkiness and tenderness of tenderloin and preventing it from drying out.

We roll the spices on the meats to give it an extra kick of flavour. The tenderloin should be soaked in the spicy Kou Shui sauce for full flavour.

Check out the recipe on my IGTV & European Quality Pork’s channel!

高品質的歐洲豬柳肉最適合以近期十分流行的真空慢煮法烹調。慢煮後用上四川香料調味煎香，將四川豬柳切片，蘸上口水汁享用，惹味又開胃，肯定成為屋企人今個夏天最喜愛的前菜！

#EuropeanPork #Denmark #DanishPork #SzechuanTenderloin #Slowcookedpork #SousvideCooking

https://www.youtube.com/watch?v=FqL1Rr6rHSw

💖 估下你呀媽/你個仔女個呀媽會唔會鍾意呢個母親節禮籃？ 💕
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我就鍾意到想據為己有啦🤣🤣🤣🤣作為一份禮物，包裝真係好重要！這個禮籃就包得幾靚，藍色圓形禮盒有質感，收到係好開心嘅！

我這個禮物籃內有
🌸Monbana 法國凍飲可可粉
🌸Whittard of Chelsea - 英式伯爵茶 (好飲喎！！）
🌸Vivani - 有機卡布奇諾朱古力100克

還有一個小鮮花盆栽，呢個係最令我驚喜的地方，因為佢係有花藝配搭嫁！花和花盤都很美，實物真係好靚......！

其實無論咩時節，我諗收到一個咁靚嘅禮盒，一定都會好開心😊你呢？
————
✅ #nee_lifestyle
@the_miracles_hk
-
㊙️
其實，靚到我一直以為佢係假花............過左幾日發現佢唔同左先知原來係真花..............................🌸🌸🤣🤣🤣🤣🤣
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.
.
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#母親節禮物 #母親節 #happymothersday #themiraclehk #hamperhk #香港禮籃

ZONIS
OLO
P4 OUTDARK TIMES
SINCE 2010
할
天母芝士王國
CHEESE KINGDOM
Outdark只使用雞肉中最美味的部分 - 雞腿肉!不但保留了豐富的肉汁,入口彈牙,將雞肉配上Outdark特製的辣椒醬
及香濃芝士,再加上我們特別為大家準備的配菜 - 團,燒菠蘿,粟米芝士等等,每一款都為這個芝士鍋添上一份新味
覺·新口感,確是一個難忘的味覺享受!
Outdark only use the chicken leg meat as it is the best in tenderness and tasty. The chicken is perfectly seasoned with Korean Chili Sauce
wrap-up with cheese and serves with assorted of side dishes such as Chewy Rice Cake, Pineapple and Sweet Corn. The Mozzarella and
Cheddar Cheese are perfectly matched with Our Special Korean Chicken Stew with their Cheese Rich and Milky Taste.
由19
椒醬
菠蘿
Ddec
with
Rice
$338
8. 天后登|
芝士豬肋骨
Cheese Ribs
3
2
韓國雞蛋卷
KOREAN EGG ROLL
水牛車打芝士
2 MOZZARELLA CHEDDAR
CHEESE
香炒泡菜
3
STIR-FRIED KIMCHI
香甜菠蘿勒
4
PINEAPPLE
紫菜飯
SEASONED RICE
4
5
Add Cheese $25
Choose your flavour: 原味 normal / 明是辛辣味 spicy
04 204 J) @ Hong Kong

https://youtu.be/-h0jvRLMtzM
Choy Sum & Beef Stir Fry🥬 From Cut of Meat to Prep. 🤯The Key to Perfect Taste, Freshness & Tenderness
🐂牛(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_S2wAihQZYfNmS6ECkDEztP
🌈這系列全部影片都有中英文翻譯

🌿蔬菜/ 瓜類🥕🥒🌱🌳🍀🍆系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_RN_2zErZLCtf21j9ZmsB23
🌈這系列全部影片都有中英文翻譯

粉麵飯🍜🍝🍚(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp
🌈這系列全部影片都有中英文翻譯

材料：
五花腩肉2斤
京葱1條
薑1塊
八角、桂皮、香葉適量
紹興酒1支
糖適量

做法：

1.五花腩肉加薑京葱汆水

2.洗乾淨切厚件

3.燒紅鑊爆香京葱薑

4.加入腩肉同炒

5.灒紹興酒，加入八角、桂皮、香葉

6.慢火炆煮30分鐘，加入適量糖調味，然後熄火焗

7.可以再煮再焗，直至腩肉夠軟夠腍身

Ingredients:
Pork belly 2 catties
Leek 1 pc
Ginger 1 pc
Star anise Some
Cinnamon Some
Bay leaves Some
Shaoxing wine 1 bottle
Sugar Some

Steps:

1. Add pork belly, ginger and leek into a pot of water and bring to a boil. Cook for 5 minutes to remove impurities.

2. Remove pork belly from water and clean. Cut the pork belly into thick pieces.

3. Heat pan with oil, add ginger and leek to stir-fry until aroma is released.

4. Add pork belly to pan and stir-fry.

5. Add Shaoxing wine, star anise, cinnamon, and bay leaves to pan.

6. Cook and simmer on low heat for 30 minutes, add sugar to taste, then remove from heat and let it sit.

Can repeat step 6 until pork belly is cooked to the desired tenderness.

足本食譜： https://bit.ly/34kvIQ1




===================================

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#東坡肉食譜 #簡易版東坡肉 #張慧敏 #son姐食譜 #外傭食譜 #豬食譜
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⬇️⬇️English recipe follows ⬇️⬇️
菜心炒牛肉：

材料：
牛柳半斤
菜心1斤
薑1舊

處理：
1. 菜心，摘好，洗乾淨。
2. 牛柳，洗淨，切片。
3. 薑，去皮，切片。
4. 牛肉調味：
a. 生粉1茶匙
b. 生抽1茶匙
c. 蠔油1茶匙
d. 油1茶匙
撈勻。
5. 預備芡汁：
a. 生粉1茶匙
b. 糖1 1/2茶匙
c. 生抽1 1/2 茶匙
攪勻，加入100毫升水，攪勻。

烹調：
1. 中火在鑊燒熱1湯匙油。
2. 放牛肉，略炒至半熟，放上碟。
3. 放薑片，加入菜心，轉中慢火，冚蓋焗2分鐘。
4. 過了2分鐘，轉大火，繼續炒。
5. 加入芡汁，冚蓋1分鐘。
6. 放牛肉，炒勻，上碟。

Frying beef with choy sum:

Ingredients:
Beef tenderloin 1/2 catty
Choy sum 1 catty
Ginger 1 No.

Preparation:
1. Choy sum, cut well and rinse.
2. Beef tenderloin, rinse and slice.
3. Ginger, peel and slice.
4. Season the beef:
a. Tapioca starch 1 tsp
b. Light soya sauce 1 tsp
c. Oyster sauce 1 tsp
d. Oil 1 tsp
Mix well.
5. Prepare the sauce:
a. Tapioca starch 1 tsp
b. Sugar 1 1/2 tsp
c. Light soya sauce 1 1/2tsp
Mix well, then mix well with 100ml water.

Steps:
1. Heat up 1 tbsp oil at medium flame in wok.
2. Put beef. Fry until medium~well. Put on plate.
3. Put ginger slices, then choy sum. Turn to medium~low flame. Cover up the wok for 2 minutes.
4. Turn to high flame after 2 minutes. Continue frying.
5. Put tapioca sauce, cover up the wok for 1 minute.
6. Put beef. Mix well. Serve.

?牛(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_S2wAihQZYfNmS6ECkDEztP
?這系列全部影片都有中英文翻譯

?蔬菜/ 瓜類??????系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_RN_2zErZLCtf21j9ZmsB23
?這系列全部影片都有中英文翻譯

粉麵飯???(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp
?這系列全部影片都有中英文翻譯

Choy Sum & Beef Stir Fry? From Cut of Meat to Prep. ?The Key to Perfect Taste, Freshness & Tenderness

菜心炒牛肉
由選牛肉部位至準備功夫
達到至好味,嫰滑至保持新鮮的要點
Choy Sum & Beef Stir Fry

◆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】
[鶏天]
●鶏むね肉：2枚（約700g）
●にんにく：1片
●生姜：にんにくと同量くらい
●大葉
●醤油：大さじ1
●みりん：大さじ1
●お酒：大さじ1
●あごだし（4倍濃縮）：大さじ1/2（白だし、めんつゆでもOK）
●天ぷら粉：200g（小麦粉10：片栗粉1の割合でもOK）
●マヨネーズ：大さじ1/2
●冷えた炭酸水：300ml（冷えてない場合は氷使ってね）
●米油(普通の油でも大丈夫だけど米油を使うとあっさりするよ)
※炭酸水、マヨネーズを使う事で衣にサクサク感が出ます。
※出来ればたっぷりの油で揚げて下さい（温度の変化が少なく一定に保ち易くなるので綺麗に天ぷらを揚げる事が出来ます）
[ブライン液]
●水：200ml
●塩：10g
●砂糖：10g
[梅だれ]
●お好みの梅（酸っぱい方がおすすめ）
●白だし（10倍濃縮）：大さじ1/2
●水：大さじ2
●みりん：大さじ1
●砂糖：小さじ1/2
-------------------------------------------------------
お店にも負けない『やみつきサクサクとり天』作りました。
ブライン液に漬け、カットや火入れに気を付ける事で
信じられないくらい柔らかジューシーな鶏むね肉になります。
醤油ベースのやみつきなタレに漬け込んで
サクサク軽やかな衣をまとった『とり天』はマジ最強です！
ご飯とお酒がガンガン進んじゃいますよ♪
こんな美味しい鶏むね肉の天ぷらはお店でも食べた事がないくらい
本当に感動する柔らかさと美味しさだと思います。
一緒に添えた梅ダレも最高に美味しいので
是非作ってみて下さい。

[Ingredients]
[Chicken tempura (TORITEN)]
● Chicken breasts (about 700g) :2
● Garlic: 1 clove
● Ginger: about the same amount as garlic
● Shiso leaves
● Soy sauce: 1 tablespoon
● Mirin: 1 tablespoon
● Sake: 1 tablespoon
● Ago dashi (FISH STOCK 4 times concentrated): 1/2 tablespoon (white
dashi or men-tsuyu can also be used)
● Tempura flour: 200g (or use a ratio of 10 flour to 1 potato starch)
● Mayonnaise: 1/2 tablespoon
● Chilled soda water: 300ml (if not chilled, use ice)
● Rice oil (you can use regular oil, but rice oil will be lighter)
※ The soda water and mayonnaise will give the batter a crispy texture.
※If possible, fry the tempura in plenty of oil (the temperature
changes less and is easier to keep constant, so you can fry the
tempura beautifully).
[Brine solution]
● Water: 200ml
● Salt: 10g
● Sugar: 10g
[Ume sauce]
● Ume of your choice (sour is recommended)
● White soup stock (10x concentrated): 1/2 tbsp
● Water: 2 tablespoons
● Mirin (sweet cooking rice wine): 1 tablespoon
● Sugar: 1/2 teaspoon
-------------------------------------------------------
I made "Addictive Crunchy Chicken Tempura" that is as good as the ones
you can find in restaurants.
By marinating the fish in brine and being careful about cutting and
cooking, you can make it incredibly tender and juicy.
Marinate it in an addictive soy sauce-based sauce. The crispy and
light battered "Toriten" is really the best!
You can't stop eating and drinking ♪
I've never had such delicious chicken meat tempura, even in a
restaurant, and the tenderness and taste is truly impressive.
The plum sauce that goes with it is also very tasty. I hope you will
try making it.

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

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