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感謝基督教今日報的分享，直到今天我的生命還在上帝的施工中。
我常常看著自己的頻道，會懷疑這些年所付出的時間、精神、體力、甚至金錢，到底有什麼果效？
沒有人愛看？沒有效果？沒有想像中認為的人需要這個食譜？
每次看到影片沒有人觀看，或是訂閱數很低的時候，我總會定罪論斷自己。
上週聽見教會一位招待同工陳庭姐妹的服侍分享見證，我好像聽見神在用溫柔的聲音安慰我～
很多時候就像Way Maker那首歌的歌詞寫的：
即便我感受不到或看不到甚至無從得知，即便有些食譜只有少量的瀏覽或很低的頻道訂閱數，上帝一直在做工，也仍然在使用我的頻道去祝福他人，且從未停止，因為我所投注的時間、體力、精神跟金錢，就是我的奉獻，所以愛我們的上帝絕對不會輕看，也絕對不會是徒然的。甚至我們的服侍，會成為別人禱告的回應。
重要的是當我們在上帝所托付給我們的崗位上盡忠職守時，我們就是又忠心又良善的僕人。而我們也會在我們所在的位置發揮影響力！結出許多果子來。
感謝神使用我，將一切榮耀歸給愛我們的天父❤️～
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
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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.
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Hi, everyone. :) Today we'll show you a simple way to make passion fruit and mango sorbet.
We love sorbet, sorbet is usually made with fresh fruit and sugar, that's all. There's no fat, just use the best and the most fresh fruits you like. It’s so simple but amazing delicious.
In this video, we'd like to share with you how to make the simple syrup and what is the ideal ratio of sugar. Hope you like it. Enjoy. :-)
#stayhomewithme
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/m6_NgqyFBWw
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Passion Fruit ＆ Mango Sorbet Recipe
☞ Serves 3-4
✎ Ingredients
☞ For mango puree
2-3 large mangos, 500g (peeled and stones removed)
2 passion fruits
☞ For simple syrup(we need 6~7 tbsp)
granulated sugar 100g
water 100g
✎ Instructions
☞ For simpe syrup
1. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved or the temperature reaches to 105C.
2. Let the syrup cool, then pour into a bottle with a lid. Set aside.
☞ For mango puree
1. Wash the mangos, then peel the mango and cut into small cubes and place in a large bowl.
2. Cut the passion fruit in half , scoop out the seeds and pulp into a fine metal strainer placed over a bowl, use a spoon to push the pulp through the strainer, leave the seed behind.
3. Add the mangos cubes and passion fruit juice into a food processor, blend until completely smooth. Pour into a large bowl.
☞ For Sorbet
1. Gradually add simple syrup one tablespoon by one tablespoon and mix well each time, until it's sweet enough as you like. Sugar plays an important role in the sorbet. Less sugar will make the sorbet becomes icy. Add enough sugar will let the texture of sorbet more smooth.
2. Pour the sorbet mixture into a freeze-safe container. Freeze for 1hr until semi-solid.
3. Stir to break up the ice crystals, and returning to the freezer for another 1hr, totally you might need 4-6 times once an hour to break up the ice crystals.
4. Freeze overnight until firm.
5. Before served, let the sorbet sit for 20 mins at room temperature.
** If you're not sure how much sugar should be added in, you can try sorbet egg float test, the methods can find in video.
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#sorbet
#SummerDessert
#eastrecipes
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