關於 chicken broth base recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

Spicy Sukiyaki Hotpot, why not? 😍😍
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Yesterday I saw my friend eating hotpot at home so syoik wei, I beh tahan, so my decided to DIY my Spicy Sukiyaki Hotpot. Actually, hotpot is one of the easy one-pot-meal to prepare at home, delicious to eat, a definite family pleaser, and you can eat from day to night. Just boil the soup, throw everything in, and let’s eat! 👩‍🍳👩‍🍳
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The important aspects to prepare tasty hotpot are the soup base, dipping sauces, and the ingredients must be fresh. Hotpot at home isn’t complete without Lee Kum Kee sauces! 😍😍
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You can use their sauces as a soup base or dipping sauce to take your hotpot game to the next level! More delicious with the different choices available, check out my soup base and dipping sauces recipes! 👌👌
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Spicy Sukiyaki Soup Base Recipe
Lee Kum Kee Panda Brand Oyster Sauce 2tbsp
Lee Kum Kee Light Soy Sauce (Less Salty) 2 tbsp
Lee Kum Kee Pure Sesame Oil 1 tbsp
Lee Kum Kee Chiu Chow Style Chilli Oil 2 tbsp
Chicken Broth half pot
Sliced Onion 1 medium bulb
Minced Garlic 1 tsp
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Special Oyster Dipping Sauce Recipe
Lee Kum Kee Hoisin Sauce 1 tbsp
Lee Kum Kee Panda Brand Oyster Sauce 2 tbsp
Lime Juice 1 tsp
Sliced Cili Padi 1 tsp
Minced Garlic 1 tsp
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Spicy Nutty Dipping Sauce Recipe
Lee Kum Kee Chiu Chow Style Chilli Oil 1 tbsp
Lee Kum Kee Pure Sesame Oil 3 tbsp
Lee Kum Kee Selected Light Soy Sauce 1 tbsp
Peanut Butter 1 tbsp
Chopped Coriander 1 tsp
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Flavourful Dipping Sauce Recipe
Lee Kum Kee Hoisin Sauce 1/2 tbsp
Lee Kum Kee Oriental BBQ Sauce 2 tbsp
Lee Kum Kee Plum Sauce 1 tbsp
Chopped Coriander 1 tsp
Chopped Spring Onion 1 tsp
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Hope you enjoy your hotpot experience with your family and friends at home! 😘😘
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#LKKDipliciousHotPotSauces #LeeKumKeeMY

Had steamboat earlier for our Chinese New Year meal as it is easy to prepare at the comfort of our own home 😋😋😋
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This round, we added in the Anchor Extra Yield Cooking Cream to elevate the soup base for a richer flavour and silky mouthfeel!!
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The recipe recommended to add in 100 grams of Anchor Extra Yield Cooking Cream for every 2 litres of soup base, bring it up to simmer, check seasoning and it is ready to cook your hot pot condiments.
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Do give it a try for a different steamboat experience... it is a versatile, pre-reduced dairy cream that is not only suitable to add into clear soup base like chicken broth; it can also be added to spicy soups such as Tom Yum and Mala.
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💖💖💖💖💖

[ Anchor Food Professionals Malaysia-Brunei ]
: Read more ➡️ bit.ly/3jTnmG3
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#AnchorFoodProfessionalsMY
#CookWithAnchorDaily
#DinnerTogether

<3 HOTPOT Dinner With ANCHOR Extra Yield Cooking Cream <3
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Chinese New Year is coming soon! Are you making plans for a grand feast for Chinese New Year Reunion Dinner celebration with your family? 😉😉
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For me, the traditional Reunion Dinner represents togetherness, great food & most of all quality time spent with loved ones. For many, this CNY celebration would be different as many most likely celebrate it at home this year to stay safe. 😷😷
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If you're clueless thinking of what to cook this year, fret not ~ let's have HOTPOT. Simple, nutritious & healthy meal; also easy to prepare at the comfort of your own homes & totally a great way to usher in the OX-picious New Year. 😋😋
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Introducing ANCHOR Extra Yield Cooking Cream ~ To inspire the celebration of food & their favourite dish during the CNY occasion, Anchor Food Professionals has specially developed a hot pot recipe using Anchor Extra Yield Cooking Cream as the key ingredient to elevate the soup base for a richer flavour & silky mouthfeel. 👍👍
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Auntie Lilly tried it for the first time for my hotpot dinner & loved it to the max. My hotpot broth tasted so good, does wonders as it brings out the extra sweetness by adding in some creaminess to the silky soup! Yums-yums... 😋😋
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A versatile, pre-reduced dairy cream, not only suitable for clear soup base like chicken broth; it also great for spicy soups such as Tom Yum and Mala! Try it & you will love it just like me... I'm totally hooked now! 😘😘
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Happy Cooking & Safe Reunion With Your Family! 🈵🈵 #stayhometostaysafe
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Anchor Food Professionals Malaysia-Brunei
#FollowMeToEatLa
#AnchorFoodProfessionalsMY
#cookwithAnchorDaily
#dinnertogether
#ReunionDinner

Somen is perfect refreshing food for hot and humid summer season :)

Sōmen (素麺) is very thin Japanese noodles made of wheat flour. The noodles are usually served cold in summer with a dashi flavored tasty dipping sauce called Mentsuyu (めんつゆ).

Kids requested me to make Edamame and Corn Nagashi Somen (Flowing Somen). Edamame and corn were pretty easy to catch and eat 😉 Kids enjoyed it very much 👍

Soomen Party (Flowing Somen Machine):
https://amzn.to/2VCzqkd

Basic Nagashi Somen (Flowing Somen Noodles) Recipe:
https://www.youtube.com/watch?v=OOjnmdfA0QU

---------------------------------
Edamame Corn Flowing Somen Noodles Recipe

Difficulty: Very Easy
Time: 15min
Number of servings: N/A

Ingredients:
((Toppings))
frozen edamame and canned kernel corn are OK! (Fibers may get stuck in the machine, so you want to be careful.)
Star-Shaped Dried Wheat Gluten are cute: https://amzn.to/3i3z41G
Other Topping Ideas:
boiled eggs https://www.youtube.com/watch?v=agsRmI4F2mI
Kinshi Tamago (shredded egg crepe) is perfect https://youtu.be/6tgDi2Ny3VI?t=49s
cooked shrimp
simmered Shiitake mushrooms https://www.youtube.com/watch?v=t_sRN0HvrGA
goldfish tomatoes (optional)
cucumber slices (or thin strips)
ham
shredded chicken
Yakibuta (braised pork) is good
Shiso leaves
Naganegi (long onion slices)
Aonegi (chopped green onions)
ginger strips
etc...
((Somen Dipping Sauce))
Yamasa Mentsuyu (noodle soup base)
https://amzn.to/3xOqyZq
((Somen Noodles))
dried Somen noodles

Directions:
((Somen Dipping Sauce))
I used this Mentsuyu (noodle soup base) btw: ヤマサ ぱぱっとちゃんと これ！うま！！つゆ https://amzn.to/3xOqyZq
Dilute with water as instructed on its package.
((Somen Noodles))
Boil water in a large pot. Add dried Somen noodles in boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.

NOTE: You can put about 100g (usually 2 bundles) of Somen noodles in the machine or the noodles won't flow.

((Somen Dipping Sauce from scratch))
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. Cool in the fridge until ready to serve.

↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/07/Edamame-Corn-Somen-Noodles.html
---------------------------------

Music by
YouTube Audio Library

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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!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

食譜： https://bit.ly/3bJK5SW

材料：
1.冰鮮三黃雞1隻（斬件）
2.辣底1小碗
3.原粒蒜頭1小碗
4.原粒紅葱頭1小碗
5.薑片1碗
6.乾辣椒適量
7.花椒、八角隨意/適量
8.鹽2茶匙
9.糖1-2茶匙
10.老抽或油膏2湯匙
11.京葱1碗（切長度）
12.紫洋葱1大個

做法：
1.燒紅鑊或砂鍋下油
2.爆香薑片、紅葱頭、蒜頭、洋葱
3.加入辣底、花椒、八角、乾辣椒一同炒香，注意火候不要炒燶
4.加入雞件同炒
5.加入調味料及適量水分
6.上蓋煮20分鐘左右
7.加入芫荽和葱
8.吃完雞，可以加入清雞湯或熱水，作打邊爐湯底之用

Ingredients:
Frozen yellow whole chicken 1 pc (Cut into pieces)
Spicy base 1 small bowl (Stir-fry shallots, garlic, and chili flakes)
Garlic cloves 1 small bowl
Shallots 1 small bowl
Ginger 1 bowl (Sliced)
Dried red chili Some
Szechuan peppercorn Some
Star anise Some
Salt 2 tsp
Sugar 1-2 tsp
Dark soy sauce or soy ghee 2 tbsp
Leek 1 bowl (Julienne)
Purple onion 1 large pc

Steps:
1. Heat pan or ceramic pot with oil.
2. Stir-fry ginger, whole shallots, garlic cloves, and onion.
3. Add spicy base, Szechuan peppercorn, star anise, and dried chili. Stir-fry, making sure the ingredients don’t burn.
4. Add chicken pieces into pot and stir-fry.
5. Add seasoning and water.
6. Cover and cook for 20 minutes.
7. Add cilantro and green onions to taste.
8. After eating the chicken, you can add chicken broth or hot water to the leftover sauce as a hotpot base.

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

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