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關於dried noodles recipe 在 MosoGourmet 妄想グルメ Youtube
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關於dried noodles recipe 在 WUHAN "HOT DRY NOODLES" | VEGAN (熱乾麵） - YouTube 的評價

dried noodles recipe 在 กินได้อร่อยด้วย Facebook 八卦

2020-08-30 12:30:00 有 18,072 人按讚

ผัดยากิโซบะ เส้นสด เหนียวนุ่ม ผัดโซบะรสเข้ม หอมอร่อย - Yakisoba l กินได้อร่อยด้วย

เส้นยากิโซบะที่ใช้วันนี้เป็นเส้นสด จึงต้องนำมาลวกให้สุกก่อนใช้ครับ หรือหากต้องการใช้เส้นยากิโซบะสำเร็จรูปก็สามารถใช้ได้ ปรุงวิธีเดียวกันแต่ตัดขั้นตอนลวกเส้นออกไปครับ

หากสนใจเส้นยากิโซบะสดสามารถสั่งซื้อได้จากลิ้งค์ด้านล่างนี้เลยครับ
https://shopee.prf.hn/l/62DENpy

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

ส่วนผสม
- เส้นยากิโซบะ(ลวกแล้ว) 800 กรัม
- หมูหมัก 250 กรัม
- กะหล่ำปลี 200 กรัม
- แครอท 200 กรัม
- เห็ดหอมแห้ง(แช่น้ำ) 100 กรัม
- ต้นหอม 30 กรัม
- ซอสหอยนางรม 4 ช้อนโต๊ะ
- ซอสปรุงรสฝาเขียว 3 ช้อนโต๊ะ
- น้ำตาลทราย 2 ช้อนโต๊ะ
- พริกไทย 1 ช้อนชา
- ซีอิ้วดำหวาน 1 ช้อนโต๊ะ
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ingredient/recipe
- 800 g. Yakisoba noodles (blanched)
- 250 g. marinated pork
- 200 g. cabbage
- 200 g. carrots
- 100 g. dried shiitake mushrooms (soaked in water)
- 30 g. scallion
- 4 tbsp. oyster sauce
- 3 tbsp. seasoning soy sauce
- 2 tbsp. sugar
- 1 tsp. pepper
- 1 tbsp. black sweet soy sauce
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สูตรและเมนูอื่นของผม
https://www.youtube.com/channel/UC4ffck2VmDdcinC4MaZw-gg?sub_confirmation=1
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เชิญพูดคุย เสนอแนะร่วมกับเราได้ที่ https://www.facebook.com/กินได้อร่อยด้วย-1678513078861450/
-----------------------------------------------------
ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
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#ผัดยากิโซบะ
#ยากิโซบะเส้นสด
#ยากิโซบะผัดซอส

กินได้อร่อยด้วย

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แชร์เทคนิคและวิธีการทำอาหารให้อร่อย

看過「dried noodles recipe」的人也都在關心：

dried noodles recipe 在 Facebook 八卦

2021-07-04 12:30:01 有 13,824 人按讚

แจกสูตร และเคล็ดลับทำซอสผัดไทย สำเร็จรูป ช่วยให้ทำผัดไทยได้ง่าย และอร่อย ใส่ซอสผัดไทยอย่างเดียวก็อร่อยแบบไม่ต้องปรุงเพิ่ม สูตรสามารถเก็บไว้ได้นานเป็นเดือน เหมาะสำหรับทำขาย
ปล. สูตรนี้ผมทำขึ้นเพื่อคนที่กำลังมองหาอาชีพ ผัดไทยก็เป็นตัวเลือกที่ดี ทำง่าย กำไรดี หวังว่าจะเป็นประโยชน์นะครับ
╔═══════════╗
วิธีต้มน้ำมะขามเปียก : https://youtu.be/OQTdzlD-wI0
กระทะแบบในคลิป : https://shp.ee/z2rip4r
╚═══════════╝
ส่วนผสม - ซอสผัดไทย (สำหรับผัดเส้นจันท์ 1 กิโลกรัม)
- หอมแดง 100 กรัม
- กุ้งแห้งฝอย(ขาว) 10 กรัม
- ไชโป๊ะหวาน (สับละเอียด) 50 กรัม
- น้ำตาลปี๊บ 200 กรัม
- น้ำปลา 40 กรัม
- ซอสมะเขือเทศ 75 กรัม
- น้ำมะขามเปียก 130 กรัม
- น้ำเปล่า 50 กรัม
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Ingredients / recipe - Pad Thai Sauce (for stir-fried rice noodles 1 kg) - [Fried noodle Thai style with prawns]
- 100 g. shallots
- 10 g. dried shrimp small size
- 50 g. “Cai Po” preserved radish
- 200 g. palm sugar
- 40 g. fish sauce
- 75 g. ketchup
- 130 g. tamarind juice
- 50 g. water
-----------------------------------------------------
ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
-----------------------------------------------------
#ซอสผัดไทย
#ผัดไทยกุ้งสด
#สูตรซอสผัดไทย
#ผัดไทยสูตรทำขาย

Tags: dried noodles recipe ซอสผัดไทย ผัดไทยกุ้งสด สูตรซอสผัดไทย ผัดไทยสูตรทำขาย

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dried noodles recipe 在 Facebook 八卦

2021-04-17 20:58:46 有 10,208 人按讚

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽，泡椒，辣椒干，花椒，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

Tags: dried noodles recipe

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dried noodles recipe 在 Cooking with Dog Youtube 的評價

By Cooking with Dog

2008-11-03 07:43:18 有 3,067,893 人看過有 21,111 人喜歡

We are making Ramen with tender pork belly and savory soup. This is one of the most complicated recipes but the combination of the tender pork belly and savory broth is absolutely delicious!

Remastered New Yakibuta Ramen Video
https://youtu.be/yfEUwNQTXwU

How to Make Yakibuta Ramen
https://cookingwithdog.com/recipe/yakibuta-ramen/

500g Pork Belly (1.1 lb)
Green part of Long Green Onion
1 Small piece of Ginger Root
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Kurozato, unrefined brown sugar or regular sugar
* Reduce the pork rib broth to 300ml (1¼ cups).

- Seasoned Eggs -
2 Large Eggs (65~70g / 2¼~2½ oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin

- Toppings -
12cm White part of Long Green Onion (4¾ inches)
80g Spinach (2.8 oz)
Narutomaki - a type of Steamed Fish Cake
Menma - a condiment made from Fermented Bamboo Shoots
Toasted Nori Seaweed

- Dashi Stock -
1200ml Water (5.1 u.s. cups)
10g Niboshi - Dried Baby Sardines (0.35 oz)
10x5cm Dried Kombu Kelp (4x2 inches)

2 bags of Fresh Ramen Noodles
2 tsp Chicken Stock Powder

We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?ref=share&v=yfEUwNQTXwU Thank you for your support!

Order Francis T-shirts and Apron!
https://cookingwithdog.com/merchandise/

Order Francis Bento Box, Bento Bag, and Chopsticks!
https://cookingwithdog.com/bentoandco/

https://cookingwithdog.com
https://youtube.com/cookingwithdog
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https://google.com/+cookingwithdog
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お肉はトロトロ、スープは旨味たっぷりのラーメンです。手順が多く大変なレシピですが、トロトロの焼き豚と美味しいスープの組み合わせは最高ですよ！

再編集した新しい焼き豚ラーメンビデオ
https://youtu.be/yfEUwNQTXwU

焼き豚ラーメンの作り方
https://cookingwithdog.com/ja/recipe/yakibuta-ramen/

＜材料＞2人分
（煮豚）
豚バラかたまり肉　500g
長ねぎの青い部分　1本分
生姜　ひとかけ

しょう油大さじ4(60ml)
酒大さじ2(30ml)
黒砂糖大さじ1（普通の砂糖でもOK）

（味付き半熟卵）
卵2個（今回は65g～70gの卵を使用。小さいと半熟にはならない）
漬け汁（しょう油大さじ1、酒大さじ1、みりん大さじ1）

（煮干しと昆布の出し）
水6カップ(1200ml)
小さめ煮干し10g
※腹が黄色いのは、油焼けといって、酸化して古くなった煮干です。酸化していないものを使う。大きい煮干しの場合は、頭とはらわたを取る。
出し昆布10×5cm

ほうれん草　80g
鳴門巻き
メンマ
焼き海苔
長ねぎ12cm

生ラーメン　2玉
鶏ガラスープの素小さじ2

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?ref=share&v=yfEUwNQTXwU いつも応援していただき本当にありがとうございます！

フランシスのTシャツとエプロンを注文！
https://cookingwithdog.com/ja/merchandise/

フランシスのお弁当箱、巾着袋、お箸セットを注文！
https://cookingwithdog.com/ja/bentoandco/

Cooking with Dog

About author

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed. While Chef cooks a variety of popular dishes in Japan, Francis calmly sits next to her and narrates the recipes step-by-step in English. He sometimes gets sleepy and closes his eyes but don't worry, you will still hear his voice. The show started in September, 2007. Now it has more than 280 episodes and currently publishes a video every weekend. Enjoy Chef's authentic Japanese cooking skills and Francis' exotic Japanese accent. クッキング・ウィズ・ドッグは犬のホスト、フランシスと謎の女性シェフが出演するYouTubeチャンネルだよ。シェフは日本で人気の様々な料理を実演して、フランシスはおとなしく隣に座ってレシピを分かりやすく英語で説明するんだ。彼は時々眠くなって目を閉じてしまうこともあるけど心配しないで！ちゃんと解説はするよ。2007年9月に始まったこのチャンネルは今では280以上のレシピがあって、週末に新しい動画を公開しているよ。シェフの本格的な日本料理のテクニックとフランシスの特徴的な日本語訛りの英語を楽しんでね。

dried noodles recipe 在 MosoGourmet 妄想グルメ Youtube 的評價

By MosoGourmet 妄想グルメ

2018-09-21 17:57:13 有 2,694,367 人看過有 11,229 人喜歡

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

ぐでたま Gudetama OddlySatisfying ASMR Eggs Recipe

MosoGourmet 妄想グルメ

About author

#OddlySatisfying & subtle humor. We are MosoGourmet. MosoGourmet is an everyday video channel of the ordinary homes in Japan. はじめまして！妄想グルメです。妄想グルメは日常系ファミリーチャンネルです。子どもに作ったお菓子やキャラ弁、買ったおもちゃや行った場所などを撮影している日本の普通の家庭の日常生活動画です。料理動画というわけではありません。時々、迷走グルメ、暴走グルメになります。最近はちょっと原点回帰中です。詳細は活動歴まとめをご覧ください。mosogourmet.com ご連絡は妄想グルメのFacebookページのメッセージまでお願い致します。よろしくお願いします。

dried noodles recipe 在 Cooking with Dog Youtube 的評價

By Cooking with Dog

2009-11-10 06:50:08 有 1,915,136 人看過有 14,965 人喜歡

We are making Maki Sushi, which my mother used to make for my field trips. Master the art of rolling sushi and surprise your family and friends!

How to Make Futomaki Sushi and California Roll
https://cookingwithdog.com/recipe/futomaki-sushi/

(2 Futomaki & 1 California Roll)
- Futomaki Sushi -
1 Premade Anago Kabayaki - salt-water eel barbecued with a sauce
4 Shiitake Fukumeni - watch our "How to Make Nabeyaki Udon Noodles"
http://www.youtube.com/watch?v=kWLNZzuo3do
8 Shrimp (80g/2.82 oz)
1/2 Cucumber
10g Beni Shoga - pickled ginger (0.353 oz)
2 sheets of Toasted Nori (20x19cm/7.87x7.48 in)

- Atsuyaki Tamago (Rolled Omelet) -
2 Eggs
1 tbsp Sugar
A pinch of Salt
Olive Oil

Mustard Greens
Shoga Amazuzuke - ginger pickled w/ sweet vinegar

- California Roll -
1/4 Avocado
6 Crab Sticks
1/4 Cucumber
Toasted White Sesame Seeds
A sheet of Toasted Nori (10x19cm/3.94x7.48 in)

** Avocados easily turn brown...you can prevent it by sprinkling on some lemon juice.

Mayonnaise
Wasabi

- Sushi Rice -
300ml Rice (1.27 u.s. cup)
300ml Water (1.27 u.s. cup) - the same amount of the rice
1 tbsp Sake
5x5cm Dashi Kombu - dried kombu kelp (2x2 inch)

** How to cook Steamed Rice
Wash 300ml rice (1.27 u.s. cup) and drain the rice in a wire sieve. Put the rice in a rice cooker, and add 300ml water (1.27 u.s. cup), 1 tbsp sake and 5x5cm kombu kelp (2x2 in). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

- Awasezu (Sushi Vinegar) -
50 ml Vinegar (1.76 fl. oz)
2 tbsp Sugar
1 tsp Salt

- Tezu (Vinegar Water) -
50ml Water (1.76 fl. oz)
2 tsp Vinegar

We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?ref=share&v=1Hy55UIjaqY Thank you for your support!

Order Francis T-shirts and Apron!
https://cookingwithdog.com/merchandise/

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私の母が遠足によく作ってくれた巻き寿司を作ります。巻き方をマスターしてくださいね。家族やお友達にきっと喜ばれると思いますよ。

太巻き寿司とカリフォルニアロールの作り方
https://cookingwithdog.com/recipe/futomaki-sushi/

＜材料＞
巻き寿司2本分
１．あなご蒲焼：1尾（市販）
２．干ししいたけ含め煮4枚
　　※作り方は鍋焼きうどんを見てください
３．茹でエビ8尾（80g）
４．きゅうり：1/2本
５．厚焼き玉子
　　・卵2個
　　・砂糖大さじ1
　　・塩少々
　　・オリーブ油適量
６．紅生姜：10g（国産、無添加のもの）
焼き海苔：2枚（20×19cmの大きさ）
グリーンカール（結球しないリーフレタスの仲間）
ショウガの甘酢漬け（薄切り）：適量

カリフォルニアロール1本分
１．アボカド：1/4個
２．かに風味かまぼこ（カニカマ）：6本
３．きゅうり：1/4本
４．白ごま：適量
焼き海苔：1/2枚（10×19cmの大きさ）
マヨネーズ
わさび

寿司飯
　米：300ml
　水：300ml(米と同量)
　酒：大さじ1
　だし昆布：5cm角

お米の炊き方
お米300mlを洗ってざるで水を切り炊飯器に入れ、水300ml、酒大さじ1、だし昆布5x5cmを加えます。30分間分量の水に浸けたあと炊飯します。

合わせ酢
・酢：50ml
・砂糖：大さじ2
・塩:小さじ1

手酢
・水：50ml
・酢：10ml

字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?ref=share&v=1Hy55UIjaqY いつも応援していただき本当にありがとうございます！

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フランシスのお弁当箱、巾着袋、お箸セットを注文！
https://cookingwithdog.com/ja/bentoandco/

Cooking with Dog

About author

社群媒體上有些相關的討論：

dried noodles recipe 在 WUHAN "HOT DRY NOODLES" | VEGAN (熱乾麵） - YouTube 的八卦

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#92. Homemade Egg Noodles - Like Mom and Grandma used to ...

This recipe is from the age-old Better Homes and Gardens Cookbook. You can cook noodles without drying if you prefer - they will cook faster.

#93. Stir-fried Egg Noodles Recipe - Noob Cook

Directions: · Cook the noodles. In a pot of boiling water, add egg noodles and cook for 1 minute less than the timing indicated on the packaging. · Fry aromatics ...

#94. Hot dry noodles - Yum of China

Hot dry noodles are ranked as one of China's top ten noodle dishes and are one ... There must be a good reason for handing down the recipe over hundreds of ...

#95. Recipe: Wuhan Hot Dry Noodles - Rough Cup

A convenient brand of dried alkaline noodles widely available in the U.S. is Hime, or J-Basket brand Japanese Ramen Noodles; this recipe is ...

#96. Braised Yi-fu noodles - Gourmet Traveller

If unavailable, substitute another thin dried wheat noodle. Sign up for exclusive restaurant news, recipes and offers:.

#97. Shrimp Stir Fried Noodles - Joyous Apron

Your go-to recipe for a great stir fried noodle dish! Stir fried egg noodles tossed it a savory sweet sauce, veggies and succulent shrimp.

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