พริกหวานยัดไส้หมู จากคลิปกินพริกที่เผ็ดที่สุดในโลก มายัดไส้ใส่ชีส เอาเมนูฝากทุกคนค่า 🥰
Pork Stuffed Sweet Pepper
.
Ingredients/วัตถุดิบคร่าวๆ
4 ea Sweet Pepper
160 g Pork mince หมูสับ
100 g Glass Noodle วุ้นเส้น
4 ea Dried Shiitake เห็ดหอม
2 Cloves Garlic กระเทียม
1 tbsp Seasoning Sauce ซอสปรุงรส
1 tbsp Soya Sauce ซีอิ๊วขาว
1/2 tsp Ground White Pepper พริกไทยขาวป่น
Mozzarella Cheese มอสซาเรลล่าชีส
Veg Oil น้ำมันสำหรับแปรง
.
Oven 190'C/5 mins อบรอบแรก
Then 190'C/15-18 mins อบรอบที่ 2
.
#พริกหวานยัดไส้
#ปลูกเองปรุงเองAquaponics
#แขมรอินเตอร์
同時也有37部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です! 本格的な作り方でハマっちゃうこと間違いなし♪ お好みに合わせて、ぜひ作ってみてくださいね! アジアのドリンク4選 〈マンゴーラッシー〉 1人分 材料: マンゴー 1個 砂糖 大さじ1 牛乳 240ml 無糖ヨーグルト 245g ...
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- 關於ground glass 在 ปลูกเองปรุงเอง Aquaponics กับ แขมร อินเตอร์ Facebook 的精選貼文
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- 關於ground glass 在 Facebook 的最佳貼文
- 關於ground glass 在 Tasty Japan Youtube 的精選貼文
- 關於ground glass 在 Tasty Japan Youtube 的最讚貼文
- 關於ground glass 在 煮家男人 Bob's Your Uncle Youtube 的最佳貼文
- 關於ground glass 在 The Intrepid Camera Co. - The ground glass focusing screen ... 的評價
ground glass 在 Facebook 的最讚貼文
☘️ Hot and Sour Soup
💚 Veggie Super Chef Contest (1st Season) Voting Results - Thank you so much for everyone’s support, I am really pleased to tell you that my recipe was selected as one of the Top 6!
Here, I would like to share this super easy, yet absolutely delicious recipe with you. I hope you’ll have a go at making it.
The main ingredients for this soup are tofu, bamboo shoots, dried shiitake mushrooms, dried wood ear mushrooms, carrots, mung bean vermicelli (glass noodles), chilli bean paste, vinegar etc; cooked in a clear soup. The dish is characterised by it's sour, spicy, fresh, salty and fragrant flavours.
This soup is rich in nutrients such as protein, calcium, iron, dietary fiber, minerals, and vitamins. It is an indispensable and appetising healthy food which will helps to relieve heat in the hot summer.
Since dried shiitake mushrooms and dried wood ear mushrooms may not be something that people in the UK are familiar with, I have used fresh shiitake mushrooms in this recipe instead, and omitted the dried wood ear mushrooms. However, the traditional ingredients can be found in any Chinese supermarket, Amazon, and Sous Chef.
Shiitake mushrooms are one of the most popular mushrooms worldwide. They are prized for their rich, savory taste and diverse health benefits. Compounds in shiitake may help fight cancer, boost immunity, and support heart health.
You’ll only need 4-5 dried shiitake mushrooms (乾香菇) and 1 piece of dried wood ear mushrooms (木耳). The cooking method for these two ingredients are different to the fresh alternatives, if you have managed to find them and want to use them, let me know and I’ll be happy to explain.
I have found all the suppliers for the above ingredients and have attached the images in the comments below if you do want to give them a go.
You can get the fresh shiitake mushrooms, bamboo shoots and mung bean vermicelli from Tesco, just make sure you search online to ensure they stock them in the branch that you visit.
**** This is not a sponsored recipe.
✳️ Ingredients:
(serves 4)
200g medium firm tofu
250g fresh shiitake mushrooms
1/2 medium carrot
60g tinned bamboo shoots
50g mung bean vermicelli
4 slices ginger
1 tbsp sunflower oil
coriander- washed and chopped to garnish
✳️ Seasonings:
* 1 tsp salt
* 1 tbsp light soy sauce
* 1/2 tsp ground white pepper
* 2 tsp sugar
* 2 tsp sesame oil
* 3 tbsp dark balsamic vinegar
* 2 tbsp white balsamic vinegar
* 1 tbsp chilli bean paste (豆瓣醬 Doubanjiang - you can add more if you can handle the heat)
* 2000ml water
* 1 tbsp vegan oyster sauce / vegan stir-fry sauce
* 3 tbsp corn flour
* 3 tbsp water
✳️ Method:
1. Soak the mung bean vermicelli in warm water until soft, then use scissors to cut into sections.
2. Gently wash and pat dry the tofu and fresh shiitake mushrooms and cut both into thick strips.
3. Peel the carrot, and cut into thin strips. Drain the bamboo shoots, rinse and cut into thin strips.
4. Cut the ginger slices into thin strips then finely dice into small cubes.
5. Mix the corn flour and water together to make a slurry and leave to one side.
6. Heat a large saucepan over medium heat, add oil, then add ginger and fry until slightly brown, stirring gently. Next, add the bamboo shoots and carrots, stir-fry together for a while, add salt, soy sauce, pepper, sugar and sesame oil, and fry until soft.
7. Pour in the black vinegar, white vinegar, vegan oyster sauce and chilli bean sauce. Then, add water and bring to a boil. Turn to low heat and continue to cook for 5 minutes.
8. Put the tofu and shiitake mushrooms in, gently move around with chopsticks or wooden spoon, and add the vermicelli, stirring everything around. Turn to medium-high heat and bring to a boil.
9. Whisk the corn flour water into the soup, a little bit at a time until you reach the desired consistency. If you like it thicker, add a bit more, or if you prefer thinner, add a bit less. After the soup is boiled, taste it and adjust the seasoning, then garnish with coriander.
ground glass 在 Facebook 的最佳貼文
【万香生肉面 Plaza333 Wang Xiang Noodle 】
introduce new menu 螃蟹冬粉生肉和猪油渣,螃蟹粥 & 生肉皮蛋粥🔥😋
Big size crab and price start from RM26.80 (M size crab).
🐷 Pork Porridge With Century Egg
🦀 Crab Pork Porridge Claypot
🦀 Crab Pork Claypot Soup With Glass Noodle
Wang Xiang Page: https://www.facebook.com/kkwangxiangnoodle/
⏳ Business Hour: 7am - 9pm (daily)
📍 1st Branch: Hong Kong Style Roasted, 13, Bornion Luyang.
Maps: https://maps.app.goo.gl/76yF3BBC69CzeUXq8
📍2nd Branch: Wang Xiang Noodle Soup, Lot33, Ground Floor, Block D, Kedai Plaza333, Kobusak Commercial Centre, Penampang.
Maps: https://maps.app.goo.gl/feo2W8unadvhNju67
#WangXiangnoodlesoup
#万香生肉面
#Plaza333
#生肉面
#Sabahfoodhunter
ground glass 在 Tasty Japan Youtube 的精選貼文
甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です!
本格的な作り方でハマっちゃうこと間違いなし♪
お好みに合わせて、ぜひ作ってみてくださいね!
アジアのドリンク4選
〈マンゴーラッシー〉
1人分
材料:
マンゴー 1個
砂糖 大さじ1
牛乳 240ml
無糖ヨーグルト 245g
作り方:
1. マンゴーを縦に切って種を取り除く。グラスの縁で皮を剥く。
2. マンゴー、砂糖、牛乳、無糖ヨーグルトをミキサーに入れ、滑らかになるまでかくはんする。
3. グラスに注いだら、完成!
〈タイアイスティー〉
2人分
材料:
■紅茶
水 1L
タイティーの茶葉 25g
■シロップ
砂糖 400g
水 360ml
■盛り付け
氷 35g
牛乳 30ml
生クリーム 30ml
作り方:
1. 鍋に水1Lとタイティーの茶葉を入れ、強火で熱す。沸騰したらすぐに茶こしを通して耐熱容器に注ぐ。常温になるまで冷ます。
2. シロップを作る。小鍋に砂糖と水360mlを入れて熱し、砂糖が溶けるまで沸騰させる。
3. 2つのグラスに氷を分け入れる。(1)を240ml、(2)をお好みの分量、牛乳、生クリームを注ぐ。よく混ぜたら、完成!
〈ベトナムコーヒー〉
1人分
材料:
チコリコーヒー(粉)大さじ1
練乳 大さじ2
熱湯 240ml
作り方:
1. ベトナムコーヒーフィルターにチコリコーヒーを入れる。上から中蓋を被せる。
2. 練乳をグラスの底に入れる。
3. (1)をグラスの上にのせ、フィルターに熱湯を注ぐ。上蓋をのせ、コーヒーが完全に抽出されるまで待つ。
4. 練乳が溶けるようによく混ぜたら、完成!
〈台湾タピオカミルクティー〉
2人分
材料:
■紅茶
水 480g
紅茶ティーバッグ 6個
■タピオカとシロップ
水 960ml
ブラックタピオカ (乾燥)50g
ブラウンシュガー 440g
熱湯 240ml
■盛り付け
氷 30g
牛乳 30ml
生クリーム 30ml
タピオカ用ストロー
作り方:
1. 紅茶を作る。鍋に水480mlとティーバックを入れ、強火で熱す。沸騰したら火から下ろし、冷ます。
2. タピオカとシロップを作る。鍋に水960mlを入れて沸騰させる。タピオカを入れ、柔らかくなるまで20分程茹でる。
3. タピオカをざるにあけ、ざるをボウルに入れる。ブラウンシュガーと熱湯240mlを加え、ブラウンシュガーが溶けるまで混ぜる。 30分寝かした後、タピオカとシロップを分けて保存する。
4. 2つのプラスチック容器にタピオカ50gを分け入れる。氷を入れ、シロップをお好みの分量、(1)を240ml、牛乳、生クリームを注ぐ。
5. タピオカ用ストローでよく混ぜたら、完成!
===
Delicious Asian Drinks
〈Mango Lassi〉
for 1 serving
Ingredients:
1 mango
1 tablespoon sugar
1 cup milk(240 mL)
1 cup plain yogurt(245 g)
Preparation:
1. Cut the mango in half lengthwise, around the pit.
2. Press the mango halves down along the edge of glass to separate the flesh from the skin.
3. Add the mango to a blender, along with the sugar, milk, and yogurt. Blend until smooth.
4. Pour the mango lassi into a glass.
5. Enjoy!
〈Thai Iced Tea〉
for 2 servings
Ingredients:
THAI TEA
4 cups water(1 L)
1 cup thai tea leaves(25 g)
SIMPLE SYRUP:
2 cups sugar(400 g)
1 ½ cups water(360 mL)
ASSEMBLY:
½ cup ice(35 g)
simple syrup, to taste
1 cup thai tea(240 mL)
¼ cup half & half(60 mL)
Preparation:
1. In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
2. Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
3. Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
4. Stir before serving.
5. Enjoy!
〈Vietnamese Coffee〉
for 1 serving
Ingredients:
1 tablespoon ground chicory coffee
2 tablespoons sweetened condensed milk
1 cup hot water(240 mL)
Preparation:
1. Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
2. Pour the sweetened condensed milk into a glass.
Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
3. Stir well before serving.
4. Enjoy!
〈Taiwanese Bubble Tea〉
for 2 servings
Ingredients:
BLACK TEA
2 cups water(480 g)
6 black tea bags
TAPIOCA PEARLS AND BROWN SUGAR SYRUP
½ cup medium black tapioca pearls(50 g)
2 cups brown sugar(440 g)
1 cup hot water(240 mL)
ASSEMBLY
½ cup tapioca pearls(50 g), cooked
½ cup ice(30 g)
brown sugar syrup, to taste
1 cup black tea(240 mL), chilled
¼ cup half & half(60 mL)
2 wide-opening straws
Preparation
1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
3. Drain the pearls through a strainer.
4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
7. Stir with a wide-opening straw, then serve.
8. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
ground glass 在 Tasty Japan Youtube 的最讚貼文
冷凍パイシートを使ったカレーパンのレシピをご紹介します!
パン生地を使わず、パイシートで美味しく作れるのでとってもお手軽です♪
たくさん作って揚げたり焼いたり、2つの楽しみ方もオススメですよ♡
ぜひ、チャレンジしてみてくださいね。
サクサクカレーパン
8人分
材料:
サラダ油 大さじ1
玉ねぎ (みじん切り)1/2個
鶏むね肉 (角切り)680g
塩 小さじ2
黒コショウ 小さじ1
クミン 小さじ1
カレー粉 大さじ2
カイエンペッパー 小さじ1/2
じゃがいも (角切りにして茹でておく)中2個
冷凍グリーンピース150g
冷凍にんじん 120g
牛乳 480ml
薄力粉 (打ち粉用) 少々
冷凍パイシート (解凍しておく) 4枚
卵液 1個分
作り方:
1. カレーパンを焼く場合、オーブンを180°Cに予熱する。揚げる場合、大きな鍋にサラダ油を半量入れ、180°Cになるまで加熱する。
2. フライパンにサラダ油大さじ1、玉ねぎ、鶏むね肉、塩、黒コショウ、クミン、カレー粉、カイエンペッパーを入れる。玉ねぎが柔らかくなるまで10分ほど炒める。
3. じゃがいも、冷凍グリーンピース、冷凍にんじん、牛乳を加え、よく混ぜる。じゃがいもをつぶしながら10分ほど煮込み、とろみがついたら火からおろして30分冷ます。
4. 作業台の上に薄く打ち粉をし、解凍したパイシートを軽く伸ばす。
5. ワイングラスのフチで円形を8個くり抜く。
6. 円形の真ん中に(3)を大さじ1のせ、半分に折る。フチ部分を押さえ、折ってひだを作る。
7. カレーパンを焼く場合、金網をのせた天板に(6)を並べる。卵液を刷毛で塗り、きつね色になるまで15分焼く。
8. カレーパンを揚げる場合、加熱した油に(6)を入れ、5分揚げる。
9. 10分程冷ましたら、完成!
===
Curry Puffs 2 ways
For 8 servings
Ingredients:
1 tablespoon vegetable oil
1/2 medium white onion, diced
1 1/2 lb chicken breast(680 g), cubed
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons curry powder
1/2 teaspoon cayenne
2 medium russet potatoes, cooked and diced
1 cup frozen peas(150 g), cooked
1 cup frozen carrot(120 g), cooked
2 cups whole milk(480 mL)
all-purpose flour, for dusting
4 sheets puff pastry, thawed
1 egg, beated, if baking
Preparation:
1. Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
2. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
3. Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
4. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
5. Using a wine glass, cut out 8 circles from each pastry sheet.
6. Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
7. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
8. If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
9.Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
ground glass 在 煮家男人 Bob's Your Uncle Youtube 的最佳貼文
上星期叫咗啲朋友上嚟睇英格蘭對蘇格蘭,老婆整咗個韓式炒粉絲; 同埋同大家分享吓上個月去劍橋郡探朋友親戚嘅片段。
Two things that I would like to show you in today's video: A vlog about us going to Cambridgeshire visiting friend and relative, and a video recipe of Japchae, a Korean glass noodle dish.
三人份量 For 3 people
紅蘿蔔兩條 - 2 carrots
洋蔥半個 - half an onion
蔥五條 - 5 stalks of spring onion
蘑菇六個 - 6 brown mushrooms
牛肉80克 - 80g of beef
蛋一隻 - 1 egg
菠菜235克 - a pack of 235g spinach
蒜頭兩個 - 2 cloves of garlic
韓式粉絲150克 - 150g of Korean glass noodles
豉油2茶匙 - 2tsp of soy sauce
羅漢果糖/砂糖一茶匙 - 2tsp of sugar
麻油2茶匙 - 2tsp of sesame oil
白芝麻適量 - pinch of white sesame
鹽適量 - salt
白胡椒粉適量 - ground white pepper
黑木耳30克
芷靈 Facebook: https://www.facebook.com/backpacooking
芷靈 Youtube: https://www.youtube.com/channel/UCDufxgd5cAYCS61ed8lcA-Q
芷靈 Instagram: leungcatherine
ground glass 在 The Intrepid Camera Co. - The ground glass focusing screen ... 的推薦與評價
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