關於 red poppy ，我們在網路上蒐集到這些相關的討論、資訊與評價

The Red Flower
…
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
…
.. photo by:
.
Autumn cakes new collection
From Monday 13th September
@parkhyatttokyo #pastryboutique
…
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
…
Composition:
*Fresh Japan Ginger from Kochi-ken Namelaka
*grapefruit-raspberry compote
*poppy seeds Madeleine sponge
*almond streusel
*natural red colored spray @pcbcreation
….
..
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
…
..
.
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
#parkhyatttokyo #parkhyatt #hyatt #inahyattworld #worldofhyatt #hyattpastry #hyattpastrychef #japan #tokyo #pht #tokyopastry #japanpastry #frenchpastrychef #patisseriefrancaise #chefjulienperrinet #parkhyatttokyopastryboutique #foudepatisserie #carefullysourced #cakesatthepark #sharemyhyattpic #siikomart #ginger #grapefruit #pamplemousse #redflower #theartofpiping #boiron #valrhona #naturalcolor

🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊 🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊 🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊

The Red Flower
…
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
…
..
.
Autumn cakes new collection
From Monday 13th September
@parkhyatttokyo #pastryboutique
…
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
…
Composition:
*Fresh Japan Ginger from Kochi-ken Namelaka
*grapefruit-raspberry compote
*poppy seeds Madeleine sponge
*almond streusel
*natural red colored spray @pcbcreation
….
..
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
…
..
.
🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊
#parkhyatttokyo #parkhyatt #hyatt #inahyattworld #worldofhyatt #hyattpastry #hyattpastrychef #japan #tokyo #pht #tokyopastry #japanpastry #frenchpastrychef #patisseriefrancaise #chefjulienperrinet #parkhyatttokyopastryboutique #foudepatisserie #carefullysourced #cakesatthepark #sharemyhyattpic #siikomart #ginger #grapefruit #pamplemousse #redflower #theartofpiping #boiron #valrhona #naturalcolor

🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊 🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊 🌺🌹🍊🌺🌹🍊🌺🌹🍊🌺🍊

今天沒特別想要發什麼
這是我大頭貼那張照片
想當初 虞美人季節出來的時候
買了好多次 好多次都沒有開花
🤪 難得有開了一下下 趕快拍
真的是傲嬌的花 可是又讓我最愛
生活跟本人也是這樣
越是難搞越是不好
就偏偏最愛這樣子的人生
可能是因為沒有體驗過一路順遂
所以才會有這樣的體悟吧😜
-
#poppy #flowers #nature #impoppy #thatpoppy #poppies #idisagree #poppyflower #love #flower #amiagirl #trolls #art #poppyseed #poppycomputer #naturephotography #red #poppyfields #photography #cute #poppychurch #ghostemane #idisagreetour #choke #spring #bubblebath #lestweforget

Video này Rư review cho cả nhà 3 bộ son mới ra đến từ Black Rouge cream matt rouge 3, Romand Juicy lasting tint và Romand zero velvet tint.

18 màu son Rư swatch trong video:

4 màu Romand Zero velvet tint
22 Grain Nude – màu nude cam
23 Vintage Taupe – màu nâu đỏ đất
24 Fade Red – màu đỏ hồng trầm
25 Nerd Pink – màu tím hồng trầm

4 màu Romand Juicy lasting tint
22 Pomelo Skin – cam nude
23 Nucadamia - đỏ nâu đất
24 Peeling Angdoo – đỏ hồng trầm
25 Bare Grape – tím hồng trầm

10 màu Black Rouge cream matt rouge 3

CM13 - Delicate Rose: Cam nude ánh hồng
CM14 - Pride of the Daffodil: Đỏ san hô
CM15 - Memories of Edelweiss: Hồng sáng tông lạnh
CM16 - Heyday of Pumpkin-flower: Cam neon tông ấm
CM17 - Mysterious Camellia: Đỏ ánh hồng
CM18 - Unforgettable Flower: Cam gạch ánh hồng
CM19 - When the Balsam Blooms: Cam đất pha nâu
CM20 - Beautiful Poppy: Đỏ nhung lạnh
CM21 - Roasted Margaret: Đỏ gạch trầm pha nâu
CM22 - Lonely Anemone: Nâu trầm


?Kem chống nắng body Vaseline Healthy Bright Rư có review trong video:
https://shopee.vn/product/111138057/5386949803?smtt=0.0.9
#Vaseline50x #SerumChongNangCoThe

FTC: This video is sponsored by VASELINE.

Đây thật sự là 1 phát minh vĩ đại cho chị em bạn dì chúng mềnh để mặt mộc luôn á :)) à trong video là LA có tô chân mày bằng bột nên hơi đậm hơn xíu nghen, còn da dẻ mụn mà gì đó y nguyên không trang điểm lun ák ?
Các sản phẩm mình dùng trong video
⇢ Labocare Panteno Lips : https://shorten.asia/MTNbjuxT

⇢ Canmake Stay-On Balm Rouge màu 16 : https://shorten.asia/hPNyx6DT

⇢ Canmake Stay-On Balm Rouge màu 3 : https://shorten.asia/GvJ6CDMt

⇢ LIP TREAT SUNNIES FACE Juice + Poppy : https://shorten.asia/fTWS3PG7
(ig myn_order)

⇢ HERA SENSUAL SPICY NUDE BALM màu 429 Naked Almond : https://shorten.asia/8MnqgF7f

⇢ Benefit California Kissin' ColorBalm màu Nude Pink + Cherry : https://shorten.asia/NySa3NjN

⇢ NARS Orgasm Afterglow Lip Balm màu Turbo : https://shorten.asia/2sA5c7HS

⇢ Sulwhasoo Essential Lip Serum Stick màu 4 Rose Red : https://shorten.asia/xdzrbPhu

⇢ Dior Lip Glow màu 12 Rose Wood : này LA mua trong store Dior nha

⇢ Dior Lip Glow màu màu 4 Coral : này LA mua trong store Dior nha
mà xách tay link nè : https://shorten.asia/Vw8MXyVm

► SUBSCRIBE CHANNEL: http://bit.ly/LAsLittleCastle

❍ TOOLS
Turn on CC for English Subtitles
⇢ Camera : Panasonic G85
⇢ Edit : Final Cut Pro X
⇢ Music : Epicdemic Sound


My Castle’s Address:
► Business Contact: [email protected]
► https://www.facebook.com/laslittlecastle/
► Instagram: https://www.instagram.com/la.littlecastle
► Blog: https://pnlanh.wordpress.com/
---------------------
© Bản quyền thuộc về LA's Little Castle
© Copyright by LA's Little Castle ☞ Do not Reup

お正月にいただくおせち。今年は手作りしてみませんか？
全部卵焼き器で作れるので、とってもお手軽レシピです。ぜひチャレンジしてみてくださいね♫

15cm角の重箱 1段分

■伊達巻のミルフィーユ風
13×18cmの卵焼き器 使用
材料：
はんぺん 1枚（110g）
卵 4個
砂糖 大さじ2
みりん 大さじ1
薄口しょうゆ 小さじ1/2
サラダ油 適量

作り方：
はんぺん、卵、砂糖、みりん、薄口しょうゆをブレンダーにかけ、なめらかになるまで攪拌する。
卵焼き器にサラダ油をひいて弱火で熱し、(1)をうすくのばして焼く。表面が乾いてきたらいちど取り出す。
同様にして生地を焼き、表面が乾いてきたら(2) をのせて1分ほど焼き、取り出す。これを生地がなくなるまで繰り返す。
焼き上がったら半分に切って重ね、ラップに包んでなじませたら、重箱を9等分した大きさに切り分け、断面を上にして2箇所に詰める。

■松風焼き
13×18cmの卵焼き器 使用
材料：
鶏ひき肉（もも）400g
酒 大さじ2　
片栗粉 大さじ2
みりん 大さじ1
しょうゆ 大さじ1
おろし生姜 小さじ1
塩 小さじ1/2
卵 1個
けしの実 大さじ1
サラダ油 適量

作り方：
卵焼き器を中火で熱し、鶏ひき肉の半量と酒を入れてほぐしながら炒める。肉の色が変わったら取り出し、冷ましておく。
ボウルに残りの鶏ひき肉を塩を入れて白っぽくなるまでよく練り混ぜる。溶き卵、みりん、しょうゆ、おろし生姜、片栗粉を入れてよく混ぜたら、(1) を加えて混ぜ合わせる。
卵焼き器にサラダ油を入れて中火で熱し、(2) を流し入れて表面を平らにならす。けしの実を散らして手でかるくおさえたら、アルミホイルをかぶせて弱火で10分ほど焼く。
卵焼き器に皿をかぶせてひっくり返し、再びアルミホイルをかぶせて、肉に火が通るまで弱火で10分ほど焼く。
焼き上がったら粗熱をとり、重箱を9等分した大きさに切り分け、けしの実の面を上にして2箇所に詰める。

■簡単なます
材料：
大根（千切り）200g
にんじん（千切り）40g
塩 少々
すし酢 大さじ2
薄口しょうゆ 小さじ1/2
ゆず皮 1個分

作り方：
大根と人参は別々のボウルに入れ、塩を振ってかるく揉み、10分ほどおいておく。手で絞ったら紙などにとり、しっかり水分を切る。
ボウルにに(1) 、すし酢、薄口しょうゆを入れてよく和え、冷蔵庫に1時間ほど入れて味をなじませる。
水気を切って重箱の四角に詰め、丸の抜き型で抜いたゆず皮をのせる。

■えびのあられ揚げ
材料：
えび（大）4尾
片栗粉 適量
塩 少々
溶き卵 1個分
五色あられ 適量
サラダ油 適量

作り方：
えびは尾をつけたまま殻をむき、背わたをとる。尾の先と剣先を切り取り、水分と汚れをしごき出す。片栗粉をまぶしてもみ洗いしたら水気を拭き取り、塩をふっておく。まるく仕上げたいので腹側は切らないでおく。
えびの身の部分に片栗粉をまぶし、溶き卵にくぐらせ、五色あられをまぶす。
卵焼き器にサラダ油を高さ1cm程度注ぎ入れ、弱火で熱し、(2) を揚げ焼きする。
えびに火が通ったら取り出し、紙などにとって油を切る。
重箱のなますを詰めた箇所にのせる。

■2種のかまぼこ飾り切り
材料：
紅かまぼこ（厚1.5cm） 3切れ
紅かまぼこ（厚0.7cm） 1切れ

作り方：
薄いかまぼこの下の部分を切り落とさないようにして2mm幅に切り込みを入れ、同じ方向に折り込む。（くじゃくかまぼこ）
厚いかまぼこの紅い部分を、端はつなげたまま切り込みを入れ、中央に1本切り込みを入れる。端の部分を切り込みの裏から表へ抜けるようにひっくり返す。（手綱かまぼこ）
重箱の中央に手綱かまぼこを詰め、上からくじゃくかまぼこをのせたら、完成！

Here is what you'll need!

Mosaic OSECHI

◾️Datemaki mille-feuille
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

1 (110g) hanpen (fish cake)
4 eggs
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon light soy sauce
Some vegetable oil

PREPARATION:
1. Mix hanpen, eggs, sugar, mirin, and soy sauce in a food processor until combined and smooth.

2. Heat vegetable oil in a Japanese egg pan over low heat. Pour some hanpen mixture (1) into the pan. Tilt the pan to stretch the mixture. Transfer the hanpen crape to a plate when it is set.

3. Repeat (2) until you finish all the hanpen mixture.

4. Cut hanpen crapes into halves and layer them. Wrap with a plastic wrap and rest. Cut the layers into 9 parts. Place them in a Jubako-box.

◾️Matsukaze-yaki
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

400g ground chicken thigh
2 tablespoons sake
2 tablespoons potato starch
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
1/2 teaspoon salt
1 egg
1 tablespoon poppy seeds
Some vegetable oil

PREPARATION:
1. Heat a Japanese egg pan, put half of ground chicken and sake into the pan. Stir until cooked. Transfer to a plate and let cool.

2. Put the rest of ground chicken add salt. Stir until cooked. Add a beaten egg, mirin, soy sauce, ginger, and potato starch, and then stir well. Add first half of ground chicken (1).

3. Heat vegetable oil in the Japanese egg pan over medium heat, put ground chicken mixture (2). Flatten the surface and sprinkle with some poppy seeds. Cover the pan with an aluminum foil, cook for 10 minutes over low heat.

4. Flip the pan, using a plate to upside-down the chicken mixture. Cover the pan with a foil and cook for another 10 minutes.

5. Cut into 9 parts when cooled. Place them in the Jubako-box.

◾️Namasu (Japanese pickles)
INGREDIENTS:
200g daikon radish (shredded)
40g carrot (shredded)
Some salt
2 tablespoons sushi vinegar
1/2 teaspoon light soy sauce
1 yuzu peel

PREPARATION:
1. Put shredded daikon and carrot in separate bowl. Put some salt and leave for 10 minutes. Squeeze off water and drain well with a paper towel.

2. Mix sushi vinegar, soy sauce, and daikon & carrot (1) in a bow. Marinate for 1 hour in a refrigerator.

3. Squeeze out the water. Put in the Jubako-box. Place some yuzu peel.

◾️Fried arare-shrimp
INGREDIENTS:
4 shrimps
Some potato starch
Some salt
1 egg
Some arare (mini rice crackers)
Some vegetable oil

PREPARATION:
1. Peel and devein shrimps. Cut a part of tails to squeeze out the water. Coat with potato starch and pat dry with a paper towel. Season with some salt.

2. Dredge shrimps in potato starch, dip in beaten egg, then coat with arare.

3. Heat 1cm of vegetable oil in a Japanese egg pan over low heat. Cook all shrimps (2).

4. When cooked, drain oil on a paper.

5. Place them on namasu in the Jubako-box.

◾️2 ways to make decorative kamaboko (fish cake)
INGREDIENTS:
3 slices red kamaboko (1.5cm each)
1 slice red kamaboko (0.7cm each)

PREPARATION:
1. Use thin slice (0.7cm) to make peacock kamaboko. Make 2mm slits, and fold them in.

2. Use thick slices (1.5cm) to make rope kamaboko. Make small slits in a red part, and Make another slit in the center. Flip edges through the slit in the center.

3. Put rope kamaboko in the Jubako-box. Place peacock kamaboko on top.

4. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network