░▒▓█ᴄʜɪʟʟᴇᴅ ᴛᴏғᴜ ᴡɪᴛʜ ᴄʀɪsᴘʏ ɢᴀʀʟɪᴄ ᴀɴᴅ ғɪsʜ ғʟᴏss█▓▒░
One of my favourite dish! Why?
It’s super easy to prepare (5 min only!), tasty, cold, refreshing and yes, it’s healthy!
𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
Japanese Silken Tofu
Chopped Garlic
Fish floss
Lee kum kee Oyster sauce (for small kids, omit this)
Light Soy Sauce (for small kids, omit this)
Sesame oil
@liloikanbilis mushroom powder
𝑺𝒕𝒆𝒑𝒔
1. Remove the plastic cover from the tofu box. Invert the tofu over your palm. Give the bottom of the plastic box a gentle squeeze to loosen the tofu and it will drop onto your palm.
2. Transfer the tofu on to a plate. Then leave it in the fridge for later use.
3. Heat up some oil in a wok on high heat. Add chopped garlic and sauté till golden brown. Remove from oil and put aside.
4. Then take the tofu out from the fridge and remove any excess water from the plate.
5. Drizzle the light soy sauce over the tofu, followed by oyster sauce and sesame oil.
6. Then top it up with crispy garlic and fish floss and sprinkle some mushroom powder. Best serve chilled.
(actually can top with anything you like😉)
Enjoy~ ❤️
#4y #joreentanjiyoon
#homecooked #cookingwithlove #foodie #love #food #yummy #healthyfood #fooddiary #sghomecooking
#liloikanbilis #sgtoddler #sgmummy
同時也有9部Youtube影片,追蹤數超過304萬的網紅MosoGourmet 妄想グルメ,也在其Youtube影片中提到,We made a Gudetama jelly using real egg shells! There were a few moments along the way it looked like it wasn't going to work out but we somehow made ...
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best silken tofu 在 MosoGourmet 妄想グルメ Youtube 的評價
We made a Gudetama jelly using real egg shells! There were a few moments along the way it looked like it wasn't going to work out but we somehow made it in the end. Take a look!
*Recipe:*
First prepare the eggs
1. Crack open 6 eggs (LL size this time) and remove the insides.
2. Wash shells well.
3. Sterilise with boiling water.
4. Dry thoroughly.
Next we make the shiratama
5. Add 100g of rice flour, 10g of pumpkin flakes and 130g of silken tofu (on this occasion we used 140g), and knead them into the mixture.
6. To make the right colour for Gudetama we add orange food colouring (3 times with a toothpick), and knead the mix again. Then we wrap the mixture to prevent drying.
7. Now we take another 10g of rice flour and mix it with 13g of silken tofu and knead together to make a white batter. Then we again wrap this mixture to prevent drying.
8. Now we use these two mixtures to make the shape of Gudetama. The eyes and mouth are applied by toothpick using black food colouring.
9. Boil in water. Once the shiratama has floated to the service, continue to boil for one more minute.
10. Place in cold water until the heat fades to prevent sticking when you then place it on top of the baking sheet.
Now we can make two types of jelly
11. First, gelatin jelly. Add 40g of sugar and 4g of gelatin power to 200g of boiling water and mix thoroughly to create the liquid gelatin.
12. Next there's agar jelly. Add 25g of sugar and 6g of agar into a saucepan and mix well. Then gradually mix in 200g of water, taking care to avoid creating lumps. Next heat the saucepan until just as the water starts to boil to create the liquid agar jelly.
13. Place the Gudetama from step 10 into the eggs from step 4, then pour in the liquid jelly. To make sure Gudetama is in the dead centre of the eggs, we inserted 10 dried cellophane noodles with the ends bent downwards, propped up with clothespins, which kept it from sinking into the jelly.
14. Cool for 3-4 hours in the freezer.
15. Once nice and soft, pull out the cellophane noodles and remove them from the shell.
If you use jelly made from gelatin powder you end up with a softer consistency that starts to melt after a few hours at room temperature. Agar jelly results in a firmer consistency, a certain degree of transparency and also maintains its shape at room temperature. Make whichever Gudetama you'd like best!
For the eggs placed in the gelatin jelly only, we lightly coated the insides with salad oil.
本物の卵の殻にぐでたまのゼリー作りました。途中、何度かめげそうになりましたが、最後までなんとかたどり着きました。ご覧ください。
*レシピ*
型にする卵のからの準備をします
1.卵(今回、LLサイズ)6個に穴を開け中身を取り出す。
2.よく洗う。
3.沸騰したお湯で煮沸消毒する。
4.乾かしておく。
白玉作ります
5.白玉粉 100g、かぼちゃフレーク 10gに絹ごし豆腐 130g~(今回は140g)を様子を見ながら加えこねる。
6.ぐでたま色にするためにオレンジの食用色素加え(爪楊枝で3回)こねる。乾かないようにラップをかける。
7.白玉粉 10gに絹ごし豆腐 13gを加えこね、白色の生地も作る。乾かないようにラップをかける。
8.2と3でぐでたまの形を作る。目と口は黒の食用色素で爪楊枝を使って描きました。
9.沸騰した湯で茹でる。白玉が浮いてきてから1分茹でると茹で上がり。
10.冷水にとり、粗熱がとれたらオーブンシートの上に並べるとくっつきにくい。
2種類のゼリーを作ります。
11.ゼラチンゼリー
熱湯 200gに砂糖 40g、粉ゼラチン 4gを混ぜ、ゼリー液を作る。
12.アガーゼリー
鍋に砂糖 25g、アガー 6g混ぜる。水 200gをダマにならないように少しずつ加え混ぜる。火にかけ、沸騰手前で火を止め、ゼリー液を作る。
13.4に10を入れ、11と12を注ぐ。ぐでたまを卵の真ん中にするために、乾燥春雨の先端を折り曲げたものを10に差し込み、洗濯ばさみで支え、ゼリー液に沈んでしまわないようにしました。
14.冷蔵庫で2~3時間冷やす。
15.柔らかくなった乾燥春雨を切り取り、殻から取り出す。
粉ゼラチンゼリーの方が質感が柔らかく、時間が経つと室温で溶け出す。アガーゼリーはしっかりとした質感で透明度も高く室温でも形状を保てる。お好みのぐでたまをお楽しみください。
ゼラチンゼリーを入れた卵の方だけ、内側にサラダ油を薄く塗りました。
#ぐでたま #Gudetama #OddlySatisfying #ASMR #Eggs #Recipe
best silken tofu 在 ochikeron Youtube 的評價
Dango is Japanese sweet dumplings.
Three or four Dango are often served on a skewer, which we call Kushi Dango (串だんご).
In this video, I will show you how to make Mitarashi Dango / みたらし団子 (Dango with sweet and savory soy sauce) and An Dango /あん団子 (Dango with red bean paste).
I hope you like them =)
---------------------------------
How to Make Dango (Japanese Sweet Dumplings)
Difficulty: Very Easy
Time: 20min
Number of servings: 4 (12 Dango)
Ingredients:
((Dango))
100g (3.5oz.) Shiratamako (lumpy glutinous rice flour)
150g (5.3oz.) Kinugoshi-dofu (silken Tofu)
1 tsp. sugar
((Mitarashi Sauce - sweet and savory soy sauce))
50ml water
1 tbsp. soy sauce
1 tbsp. sugar
1/2 tbsp. Katakuriko (potato starch)
((Anko - red bean paste))
Tsubu-an (sweet Azuki red bean paste with skins)
Directions:
((Dango))
1. Put Shiratamako, sugar and lightly drained Kinugoshi-dofu in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.
2. Divide the dough into 12 small pieces and roll into small balls.
3. Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water. After a minute, drain well.
4. Put 3 Dango on bamboo skewers. Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown.
((Mitarashi Sauce - sweet and savory sauce))
1. Put all ingredients in a small sauce pan. Put on low heat, stir constantly, and cook until sauce thickens.
2. Place Dango on a plate and coat with the sauce.
((Anko - red bean paste))
1. Put Anko on top of Dango if you like.
Best eaten while they are still warm :)
↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2013/01/blog-post_10.html
---------------------------------
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メイプル・リーフ・ラグ
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best silken tofu 在 Helen's Recipes (Vietnamese Food) Youtube 的評價
Tofu 7 ways! Tofu isn't supposed to be boring at all! In this video I share with you 7 vegan tofu recipes that are super simple to make but ultimately flavorful!
Ingredients
►►#1. Fried tofu with peanut butter soy sauce:
Sauce:
1 tbsp sugar
2 tbsp light soy sauce
1 tsp peanut butter
►►#2. Fried tofu coated with scallion (dau phu chien tam hanh)
Scallion sauce:
1 tbsp sugar
2 tbsp light soy sauce
2 tbsp water
¼ tsp mushroom seasoning powder
2 tbsp chopped scallion
►►#3. Spicy tofu
10g dried shiitake mushroom
1 block silky tofu
1 tbsp minced garlic, shallot and chili
1 tbsp hot sauce
1 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tbsp chili sauce
¼ cup water
1 tbsp julienned ginger
1 tbsp sugar
½ tsp stock powder
½ tsp salt
►►#4.Tomato and tofu soup
1 block soft tofu, cubed
1 tomato
100g enoki mushroom
1 tsp stock powder
chopped spring onion and cilantro
►►#5. Tofu wrapped in betel leaves
2 blocks of tofu (600g)
25g dried shiitake mushroom
15g dried woodear mushroom
30-35 betel leaves
1 tbsp minced lemongrass
½ tsp five-spice powder
½ tsp salt
½ tsp mushroom stock powder
1 tsp sugar
►►#6.Braised tofu with pineapple and mushrooms
Sauce:
1 tsp sugar
1 tsp vegan oyster sauce
1 tsp soy sauce
1 tsp chili sauce
2 tbsp water
►►#7. Teriyaki tofu
Sauce
1 tbsp sugar
2 tbsp light soy sauce
1 tbsp red wine (or cooking wine or water)
1/8 tsp mushroom stock powder (optional)
1 tsp grated ginger
Even more tofu recipes:
- Tofu in tomato sauce: https://youtu.be/cARgJ5L_ABk
- Stuffed tofu: https://youtu.be/-ulewHRgtbg
- Lemongrass chili tofu https://youtu.be/aAQ-GNkEZLo
- Tofu with fermented shrimp sauce https://youtu.be/i95TLr1nbuQ
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►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
All Vietnamese desserts | Các món tráng miệng https://bit.ly/3rAMEvn
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best silken tofu 在 2 Easy Ways to Cook & Prepare Silken Tofu - YouTube 的八卦
recipes:✨ Chinese Style Tomato & “Egg” Stir-Fry with Silken Tofu -www.thefoodietakesflight.com/tomato-egg-stir-fry-with- silken - tofu -vegan✨ ... ... <看更多>