reduce use of plastic的八卦，Yahoo名人娛樂都在討論

สุดยอดของ 2 นักคิด ที่จะช่วยแก้ปัญหาพลาสติกโลกในอนาคต!!!!

สองนักวิทย์รุ่นจิ๋วพัฒนาแบคทีเรียที่สามารถย่อยสลายพลาสติก เปลี่ยนขยะให้เป็นคาร์บอนไดออกไซด์ นํ้า และแอลกอฮอล์ได้!
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มนุษย์เสพติดพลาสติกที่ใช้งานไม่กี่นาที แต่ใช้เวลาย่อยสลายนานนับร้อยพันปี ถึงขั้นต้องให้ธรรมชาติและเทคโนโลยีช่วยเร่งย่อยแล้ว | ช่วงนี้มีข่าวการค้นพบและคิดค้นสิ่งที่มาช่วยย่อยสลายและกินพลาสติกอย่าง เห็ด และหนอน วันนี้ชวนดูการพัฒนาแบคทีเรียที่จะมาช่วยกำจัดขยะพลาสติกให้หมดไป
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นักวิทยาศาสตร์วัย 20 กว่าๆ Jeanny Yao and Miranda Wang พัฒนาแบคทีเรียที่ใช้กำจัดพลาสติกโดยการเปลี่ยนให้มันเป็นน้ำคาร์บอนไดออกไซด์ และแอลกอฮอล์ได้
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โดยพวกเธอเริ่มพัฒนาแบคทีเรียนี้มาตั้งแต่สมัยเรียน หลังพวกเธอได้ไปดูงานและเห็นปัญหาที่หลุมขยะมหึมาที่สถานีขนย้ายขยะ ในเมืองแวนคูเวอร์เมื่อปี 2011 จึงอยากแก้ไขมัน
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จนตอนนี้พวกเขาจดทะเบียนสิทธิบัตรเรียบร้อยแล้ว โดยมีเงินทุนกว่า 400,000 ดอลลาร์สหรัฐเพื่อพัฒนาสินค้า พวกเธอได้รับรางวัลมากมาย และเป็นนักวิทยาศาสตร์ที่อายุน้อยที่สุดที่ได้รับรางวัล Perlman science prize และอีกหลายๆรางวัล
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โดยเทคโนโลยีกำจัดพลาสติกของพวกเธอจะผ่านกระบวนการย่อยสลายอินทรีย์ในรูปแบบเดียวกับกระบวนการกำจัดเศษอาหารที่ใช้เอนไซม์ในการย่อยสลาย
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ซึ่งเทคโนโลยีนี้จะถูกใช้ใน 2 ทางคือ
1. กำจัดขยะบนบก และชายหาด
2. เพื่อสร้างวัตถุดิบสำรองในการผลิตเสื้อผ้า
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"มันแทบจะเป็นไปไม่ได้เลยที่เราจะหยุดให้ผู้คนใช้พลาสติก เราจึงต้องใช้เทคโนโลยีในการย่อยสลายมันจริงๆ ทุกๆอย่างที่อยู่ในธรรมชาติควรจะถูกย่อยสลายได้ทางชีวภาพ" Miranda Wang กล่าว
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"ในสังคมที่ต้องขึ้นอยู่กับพลาสติกนั้น การลดการผลิตลงเป็นเป้าหมายที่ดี แต่มันก็ยังไม่พอ และเรื่องของขยะที่เกิดขึ้นมาแล้วล่ะคะ พลาสติกนั้นใช้เวลาเป็นพันๆปี กว่าจะเสื่อมสลายไป ดังนั้น แทนที่จะคอยให้ขยะนั้นอยู่ที่นั่น และกองเพิ่มมากขึ้น เราหาวิธีการ ที่จะทำให้มันสลายตัวไป โดยใช้แบคทีเรีย!" Jeanny Yao กล่าว
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ถือเป็นอีกหนึ่งการคิดค้น และค้นพบการแก้ปัญหากำจัดพลาสติกที่ปลายทาง แต่อย่าลืมว่าเราก็ต้อง ลด ละ เลิกสร้างขยะพลาสติก ตั้งแต่ต้นทางเช่นกัน
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ตอนนี้เธอทั้งสองได้หันมาทำธุรกิจชื่อ Biocollection ที่ทำกระกวนการรีไซเคิลทางสารเคมี ที่เปลี่ยนขยะพลาสติกเป็นสารเคมี ที่สามารถนำมาทำผลิตภัณฑ์ได้ เป็นการรีไซเคิลที่มีประสิทธิภาพมากกว่า ไปดูรายละเอียดเพิ่มเติมได้ที่ https://www.biocellection.com/
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ที่มา https://www.ted.com/…/two_young_scientists_brea…/transcript…

https://www.fastcompany.com/…/these-students-are-developing…

http://www.thescienceandspace.com/…/the-high-pollution-in-o…
Two miniature scientists develop bacteria that can decompose plastic to turn garbage into carbon dioxide, water and alcohol!
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Humans are addicted to plastic that lasts a few minutes, but spend hundreds of thousands of years of biodegradable time. It's time for nature and technology to boost digest. | Recently, there are news of discovering and inventing things that come to biodegradable and eating plastic like mushrooms and worms. A development of bacteria that will help eliminate plastic waste.
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Scientists, over 20 years old, Jeanny Yao and Miranda Wang develops bacteria that eliminates plastic by turning them into water, carbon dioxide and alcohol.
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You've been developing this bacteria since you've been studying. You've been looking at jobs and seen a huge landfill problem in Vancouver landfill station in 2011, so you want to fix it.
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So far, they're already patented with over $ 400,000 funding to develop their products. They've won many awards and are the youngest scientists, Perlman science, science prize, and many more awards.
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Their plastic removal technology will go through the organic biodegradable process in the same way as the removal process that uses enzymes to digest.
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Where this technology will be used in 2 ways.
1. garbage disposal on land and beach
2. to create spare ingredients in clothing production.
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′′ It's almost impossible for us to stop using plastic. So we have to use technology to decompose it. Everything in nature should be biodegradable Miranda Wang
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′′ In a society that depends on plastic, reducing production is a good goal, but it's not enough. And the garbage that has happened. Plastic takes thousands of years to decay, so instead of waiting for that garbage to be there. And more piles. We have figured out how to make it dissolve with bacteria!" says Jeanny Yao
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It's another innovation and finding solution to eliminate plastic at the destination. But don't forget that we also have to reduce and stop creating plastic waste from the source.
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Now she's both turned to a business named Biocollection that stirs up chemical recycling that transforms plastic waste into chemical substances that can be made into a product into a more effective recycling. Find out more at https://www.biocellection.com/
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Source https://www.ted.com/talks/two_young_scientists_break_down_plastics_with_bacteria/transcript?language=th

https://www.fastcompany.com/3059629/these-students-are-developing-bacteria-that-eats-our-plastic-pollution

http://www.thescienceandspace.com/2019/05/the-high-pollution-in-oceans-is-big.html?fbclid=IwAR1xy1xbHd5Rlm0H8Slftnlb5hhXzIAvUeCpHrs1ymD2xSRfVVx3X_XJm0E&m=1Translated

今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜

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2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

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📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)

English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp

Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp

Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

Adjust the time according to the size of your pigeons.

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📌韓國泡菜

大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯

做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate

Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant

Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

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甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙

做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!

Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp

Eggs - 4 whole eggs (add in one at a time)

Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g

Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish

Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

Optional to mix manually by hand with four chopsticks or a whisk.

4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

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和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

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豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

Chawanmushi, literally "steamed in a tea cup", is a traditional Japanese savory egg custard appetizer with some little pieces of fillings.

Easy 3 steps recipe!!!
You can use any mug like mine.
You don't need a special steamer but a frying pan.

Chawanmushi can be eaten either hot or cool.

It's a dish with full of UMAMI, if you know ;)

---------------------------------
How to Make Chawanmushi

Difficulty: Very Easy
Time: 25min
Number of servings: 2

Ingredients:
60g (2.1oz.) chicken breast (or fillet)
50g (1.8oz.) Shimeji mushrooms
4 slices Kamaboko fish cake
4 Ginkgo nuts
Mitsuba (Japanese wild parsley)
2 eggs
A
* 300ml Dashi stock
* 1 tsp. soy sauce
* 1 tsp. Mirin (sweet sake)
* 1/4 tsp. salt

Directions:
1. Cut the Ingredients
Slice the chicken into bite-sized pieces. Remove tough base of Shimeji mushroom and break into pieces. Cut Mitsuba into bite size length.
2. Make an Egg Mixture
Put the eggs in a large bowl. Use chopsticks to carefully break up the eggs. Do not beat and create air bubbles but gently stir. Add A, then strain the mixture through a tea strainer into another bowl to make it smooth.
3. Steam in the Pan
Place Ginkgo nuts, chicken, Shimeji mushrooms, and Kamaboko (any ingredients you like) into each mug. Pour in the egg mixture, arrange some of the ingredients exposed on top. Cover with plastic wrap or aluminum foil. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Chawanmushi), then place the mugs. Fill about 1/2 with water, cover, then bring to a boil. When it comes to the boil, turn the heat down to low and cook for about 7-8 minutes. If a toothpick comes out clean, carefully remove from the pan, and garnish them with Mitsuba to finish.

How to Make Dashi Stock:
- Using a Dashi Packet
In a large pot, put some water and Dashi packet, and bring to a boil. Then reduce the heat to medium low and simmer for 5 minutes. Discard the packet.
- Using Dashi Powder
Dilute instant Dashi powder in water.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_16.html
---------------------------------

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甘茶の音楽工房
パイナップル・ラグ
http://amachamusic.chagasi.com/

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バレンタインに♡HMと溶かしバターで簡単濃厚ほろりのチョコケーキ | chocolate cake with a pancake mix

The important point is not to bake too much!
I recommend this Cake to chocolate lovers!
このチョコケーキ、濃厚で焼き立てはチョコがとろんと溶けてめちゃうまです!
ホットケーキミックスと格闘したかいがありました!!!!!
材料をボウルに入れてレンチンしてあとはぐるぐる混ぜれば生地の完成!
バターも溶かしてしまうから楽ちん失敗無し、スプーンでぐるぐる混ぜてください、美味しくなります。
ぷっくり膨らんだ焼き姿もこのベイクド型にはぴったりでKawaii～。
型は100均のベイクド型で焼き上がり後に4つにカットするとハート型になるのでお友達とシェアするのも◎
もちろん12cmの丸型で焼いてもokです、これはこれでまたKawaii
友チョコにも大好きな人にもおススメのチョコケーキです♡

レシピは下にあります↓

★　　★　　★

初めてのレシピ本をKADOKAWAさんから発売させていただくことになりました。
動画の中の世界とはまた違い、ページをめくる楽しさがあります。
材料や道具ラッピングまで分かりやすく、そして作りやすくを編集者さんとたくさん考えました。
真夏の暑い時期からスタートしてようやく発売になります。
みなさんに見て頂き、作って頂けたらHappyです^^

************************************************

「大人気YouTuber “cook kafemaru”の
　世界一作りやすいおうちスイーツ」
Amazonで予約ができます。↓↓↓

https://www.amazon.co.jp/dp/4046045116/

本の発売は2020年1月16日になります。

★　　★　　★　　★　　★

発売記念ありがとう企画をまだ知らない方はこちら↓↓↓
応募してね!
https://youtu.be/WZjL_R_k-9U

★　　★　　★　　★　　★

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*************************************************

【Ingredients】2 Baking Cups(φ12×H3.5cm)
80g Dark chocolate
60g Unsalted butter
80g Milk
60g granulated sugar
1Egg(large)
150g  pancake mix 
10g  cocoa powder

For  Toppings:
50g  Dark chocolate　

*If you can't find pancake mix , use this substitution:
120g All-purpose flour
30g Corn starch
20g Suger
6g Baking powder
A pinch of salt

Have a try!

【Directions】
①Place the butter, milk and chocolate in a  heat-proof bowl.
Heat in the microwave(600w) for 1 minutes, mix.
Beat the egg well.
Preheat the oven to 170°C.
②Add suger and mix well.
③Add sifted  pancake mix, cocoa and beaten Egg in that order,and mix well after each addition.
④Pour the batter into the pan and flatten the tops.
 Put Chocolate on top.
⑤ Bake in the oven at 170℃ for 8 minutes, then reduce the heat to 160℃ and bake for 18 minutes.

*When the heat went away, put it in a plastic bag or wrap it.

【材料】焼き型2つ分(φ12×H3.5cm)丸形の場合12cm2台
ビターチョコレート 80g
(ダースなら1箱と10粒)
無塩バター 60g
牛乳  80g
グラニュー糖60g
卵(L)1個
ホットケーキミックス150g  
ココアパウダー  10g

トッピング:
ビターチョコ  50g　
(ダースなら14粒)

【作り方】
①バター、牛乳、チョコレートを耐熱ボウルに入れる。
電子レンジ（600w）で1分間加熱し、混ぜる。
卵をよくといておく。
オーブンを170°Cに予熱スタート。
②①に砂糖を加えてよく混ぜる。
③ふるいにかけたホットケーキミックス、ココア、溶き卵をボウルに加えてぐるぐるとよく混ぜる。
④型に生地を注ぎ、平らにしたら上にチョコを乗せる。
⑤170℃のオーブンで8分間焼いた後、160℃に下げて18分間焼く。

完全に冷めてから溶けない粉糖を少しだけかけてあげるとメリハリが
つきます。

*型はマフィンカップでも焼けます、その場合はカップ容量が100mlのものを8個使ってください、これくらいで焼くとちょうどいい感じに焼き上がります。
*トッピングのチョコレートは、この分も含めての甘さのバランスにしていますので、トッピングをしない場合は少し甘さが変わります。

*焼きすぎは生地がパサついて美味しくなくなるので、焼きすぎ注意です。
*冷めたら生地が乾燥しないようにラップかビニール袋に入れます。
*焼き立てが美味しい!

動画内で使用のベイクド型は2枚入りでダイソーさんで購入しました。

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

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