今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
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薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
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有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
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羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
同時也有138部Youtube影片,追蹤數超過33萬的網紅haywong709,也在其Youtube影片中提到,Cooking HayHay 教你 朱古力復活蛋 加送[三眼仔朱古力]特別版 特別嘉賓(Happy Tree Bunny + Orange) My Facebook page : http://www.facebook.com/haywong0709 好榮幸請到 Happy Tree Fri...
榛子 在 Facebook 八卦
中秋節快到了
到底要送什麼
才能送到讓人家忘不了我呢?!🤔🤔
送禮物真的是一門學問
每次我都要考慮好久哦!
有時候還會想到節日都過了
真的是ㄎㄧㄤ啊!!😅😅
所以今年我超早部署😎😎
防疫期間
我看到GODIVA 的限量巧克力雪糕,一直好想吃哦!!
後來等到微解封後
找了大概十家便利店才買到,果真超⋯⋯⋯滿足😌
所以今年我就決定把這份滿足
送給我身邊的工作夥伴和朋友們吧!!
GODIVA 今年的禮盒超美的
好有質感哦!!
可以幫送禮的人表達重視的尊貴感、收禮的人也可以感受到滿滿的心意💖💖
而且今年月餅的口味
我真的每一種都覺得好驚艷
黑松露杏仁牛奶巧克力、荔枝烏龍茶、抹茶金桔、生薑芒果、覆盆子玫瑰、百香果榛子
吼⋯⋯⋯每一種我都好喜歡、好難抉擇哦!!
所以我直接選了24顆
但⋯⋯⋯它已經沒有貨了😭😭
還好
我還有18顆
每顆都讓我滿足到心坎裏🥰🥰
明年還要更早部署才行
💝9/1-9/21在「GODIVA 」官網單筆消費滿$3600就可以輸入我的專屬折扣碼「chinchin10off」
和我一起享用9折優惠喔!!
🚪 連結傳送門:https://bit.ly/3lPNaGk
今年也特別幫支持芹仁的你們準備了禮物
記得一定要看留言公告,祝福大家中秋節快樂喔!!
#GodivaTW #GODIVA中秋月餅禮盒 #送禮首選
GODIVA Chocolatier (Asia)
榛子 在 怪叔叔の散步道 Facebook 八卦
禽晚至今朝又收到一炸三罷圖,用返直排會方便啲睇同更加似海報,想print出嚟貼連儂牆可以pm我,我send幅大啲嘅size畀你~
#八月五日三罷
#七區集會
#堅守五大訴求
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榛子 在 haywong709 Youtube 的評價
Cooking HayHay 教你 朱古力復活蛋 加送[三眼仔朱古力]特別版
特別嘉賓(Happy Tree Bunny + Orange)
My Facebook page :
http://www.facebook.com/haywong0709
好榮幸請到 Happy Tree Friend 的 Happy Tree Bunny 做今集的特別嘉賓 !
0:15 朱古力復活蛋
材料 :
黑朱古力
白朱古力
朱古力模 (自選)
朱古力餡料 (自選)
榛子仁
Roasted Blanched Hazelnut
黑朱古力碎
Dark Chocolate Flakes
彩糖針
Vermicelli Mixed
朱古力餡
Chocolate Filling
榛子薄脆片
Chestnut & Crunchy Flake Filling
做法 :
先開半碗滾水,在碗上放一隻較大的鐵碟。
先加入黑朱古力,每分鐘搞拌幾下,3-5分鐘後便會溶解。
將黑朱古力完全倒入朱古力模,填平後,
反轉,大約3-4秒後再反轉,將朱古力模上多餘的朱古力刮走,
慢慢搖晃約半分鐘後,再刮一次,放入冰箱。
約15-20分鐘後取出,
開半碗滾水,在碗上放一隻較大的鐵碟。
今次加入白朱古力,每分鐘搞拌幾下,3-5分鐘後便會溶解。
將白朱古力完全倒入朱古力模,填平後,
反轉,大約3-4秒後再反轉,將朱古力模上多餘的朱古力刮走,
慢慢搖晃約半分鐘後,再刮一次,放入冰箱。
約15-20分鐘後第2次取出,
反轉倒出來!!
現在加入朱古力餡料(自選)
開半碗滾水,在碗上放一隻較大的鐵碟。
將另一邊未有加入朱古力餡料的朱古力殼放上熱的碟上,
約3-4秒後取出,貼在有餡料的朱古力殼上,
自行包裝後即可。完成。
5:14 三眼仔朱古力
材料,做法跟 朱古力復活蛋差不多,不慬?
看片吧!!
今次材料來自 :
家政坊 Housemaking Fun
http://www.housemakingfun.com/
三眼仔模都一樣,唔知仲有冇淨,我買個陣得返一個,1XX$
本人與家政坊無關,再次多謝大家支持 !!
榛子 在 Our Little Pantry Youtube 的評價
自家製雪糕(不用雪糕機) - Homemade Ice-Cream
夏天到了,想隨時食到自家製雪糕,可以試一試這個不用雪糕機的食譜,做原味雪糕只需要兩樣材料,再加上自己喜歡的味道,發揮自己的創意,在家做出自家的口味,很簡單吧!
原味雪糕材料 Base Ingredients:
鮮忌廉 whipping cream 3杯cups
練奶condensed milk 1罐can
榛子朱古力Nutella味:
原味雪糕 200克g
榛子朱古力醬 Nutella 2湯匙tbsp
美綠Milo味:
原味雪糕 200克g
原味美綠Milo 3湯匙tbsp
芒果Mango味:
原味雪糕 200克
芒果蓉Mango Puree ½杯或可以更多cup of more
樂士啤梨raspberry味:
原味雪糕 200克g
樂士啤梨蓉raspberry puree ¼杯或可以更多cup or more
人妻嘉慧煮煮看:
https://www.facebook.com/torontohousewife/
Our Little Pantry:
https://www.facebook.com/ourlittlepantry/
Instagram:
https://www.instagram.com/sanbit/?hl=en
課金連結:
http://www.passiontimes.hk/?view=raise&host=%E5%98%89%E6%85%A7
熱血時報食譜連結:
http://www.passiontimes.hk/author/%E5%98%89%E6%85%A7
Thank you for watching~
榛子 在 Norma DayDayCook Youtube 的評價
今次教大家一個特別嘅甜品!就係【氣球布丁】喇,其實做法真係好簡單架咋!輕輕鬆鬆就整出立體嘅布丁~你仲可以加埋你鍾意嘅配料,例如朱古力碎、榛子醬或者生果都得架!快啲試吓☺☺
食譜:http://www.daydaycook.com/recipe/2/details/39261/index.html
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榛子 在 榛子- 求真百科 的八卦
中文學名:榛子. 別 稱:山板栗、尖栗、棰子等. 外 文 名 :Hazelnut. 拉丁學名:Corylus heterophylla Fisch. 科 屬:植物木科榛屬被子植物門. ... <看更多>