🍻🍻🍻🍻🍻
新竹工作結束
朋友帶我們來到這家
涼太拉麵 - ラーメン涼太
木製桌椅、滿滿的燈籠、旗幟
整間店充滿濃濃日式氛圍🇯🇵
老闆「六爺」為了學拉麵
跑到日本拜師學藝
因為喜歡喝日本清酒
還考上專業的唎酒師
往二樓走是 #涼太清酒吧
有歌手在現場駐唱
剛好遇到人美歌聲甜的「孟凌」
唱了好多動人的歌曲
害我耳朵一直懷孕☺☺☺☺
跟三五好友聚會
聽聽歌、喝喝小酒🍻搭配美食
真的是太享受了😍
除了招牌的拉麵,還有烤物、炸物
菜單選擇很多唷!👍
🍽我們點了:
#毛豆
熱騰騰的開胃菜毛豆
好吃到我們吃了兩大盤😂
#辛味增拉麵
赤味增湯頭佐白味增辣絞肉
拉麵湯頭不死鹹、配上叉燒、筍乾、糖心蛋、蔥花與海苔
拌勻後再吃
濃度剛好不會太過嗆辣
微微辣的口感更提升整體層次
湯頭好、料多味美麵Q的好拉麵
#和風野菜
新鮮的蔬菜淋上爽口的醬汁
實在是爽脆可口👍
#蔥雞肉串
這個雞🐔實在太適合配酒啦
好香酥,搭配蔥好好吃啊!
#雞腿膝軟骨
雞膝就是棒腿和大腿交界部位
炸的香脆可口,這道也是必點👍
#雞皮
雞皮酥脆到爆,醬汁又超香
我一個人可以吃三份😍
#青椒
烤的很juicy,很多汁
#香菇
香菇很大朵,也很入味
這個我也可以一個人吃三份😂
#櫛瓜
烤的充滿水份,美味可口👍
#炸豆腐
外酥內嫩,沾著胡椒鹽更美味💖
吃這麼多美食怎麼能少了酒🍻
最棒的是老闆拿出了....
超多款我沒喝過的梅酒😱😱😱
有充滿果肉的梅酒、血橙梅酒、柚子梅酒、紅茶梅酒😍😍😍
身為 #梅酒控 怎能不喝爆?
每款都好特別,好喜歡💖
下次去新竹一定還要再吃爆喝爆
強力推薦給大家💪💪💪💪
💮 #涼太拉麵 — #ラーメン涼太💮
☎️電話:03-6682924
🏡地址:竹北市成功十二街26號
⏰營業時間: 11:30–14:00
17:30–23:00
#竹北美食 #竹北拉麵
#竹北居酒屋 #竹北清酒吧
#拉麵 #串燒 #炸物 #下酒菜
#吱吱兒愛分享
#跟著吱吱吃美食
同時也有15部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a sp...
「和風野菜」的推薦目錄:
和風野菜 在 全家FamilyMart Facebook 八卦
和風野菜沙拉 (★ゝ∀・☆)ノ
搭配日式桔醬鰹魚醬汁,好開胃!
夏天到全家限時特價沙拉全品項88折
想吃的粉絲快喊『讚』
留言︰「歐伊晞」
最愛吃的在全家FamilyMart
.本活動時間至103/6/10止
.優惠折扣請依實際店舖公告為準
#全家
#沙拉
#和風
#野菜
#新鮮
和風野菜 在 Francis Tsai 法蘭 Facebook 八卦
如果要說平常在台中我最愛宅在哪間咖啡廳上工-就是目覺咖啡三店啦❤️
除了他們的餐點我個人覺得份量剛好,也很耐吃☺️
💛佛卡夏套餐是我最常點的
💛和風野菜豆腐沙拉也是我的愛
地上及二樓座位區都有插頭,方便讓電腦立即充電!
我也很愛在這裡翻書,是可以舒服自處也能安靜上工的地方
一來到這裡,彷彿時間都變慢了
擁有前院綠意盎然的老宅咖啡廳
還有一隻橘貓常常跑來這偷喝水缸的水,在草蓆墊歇息!
愜意的時光
FB fans page 🔍Francis Tsai法蘭
IG🔍 @lyricalfrancis2017
#Francistsai法蘭#法蘭咖啡控#法蘭日常#台中咖啡廳推薦#lifestyle #instacoffer#coffeetime#cafe#energydrink
#photography#photos#photo#photographyeveryday #musicial #singer#vocal#Taiwan#taichung #toptags#coffeelover #coffee#instalove #instagram#food#foodiesofinstagram #instafood
和風野菜 在 ochikeron Youtube 的評價
Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called Nishime (simmered Japanese vegetables).
Traditionally, we spend few days to prepare Osechi but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot and cook the non-sweet ones at home.
So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money.
For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores.
With just a little extra effort decoratively cutting vegetables, it become gorgeous, so try to make it fancy ;)
In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!
I hope you all enjoy :D
---------------------------------
Easy Nishime (Simmered Japanese Vegetables)
Difficulty: Easy
Time: 1hour
Number of servings: 5
Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 otoshi buta (drop-lid - you can use aluminum foil)
Ingredients:
1 large chicken thigh
250g (8.8oz.) konjac
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potato, lotus root, carrot, shiitake, green beans, bamboo shoot, burdock root)
5 decorative cut shitake mushrooms
1 yurine (lily bulb)
5 decorative cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
* 1 tbsp. sugar
B
* 20cc 3 times concentrated Yamasa's Konbu Tsuyu
* 80cc water
C
* 30cc 3 times concentrated Yamasa's Konbu Tsuyu
* 120cc water
Directions:
1. Thinly slice or make decorative cut konjac and boil 2-3 minutes in order to skim the scum.
2. Cut chicken thigh into bite-sized pieces, parboil (to remove the scum and fat), drain, and set aside.
3. Separate frozen vegetables and keep frozen until just before you use. NOTE: not going to use carrot and shiitake if you prepare decorative cut ones.
4. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients, bring to boil, add A, cover with otoshi buta (drop-lid - you can use aluminum foil) and cook over low heat for 20 minutes.
5. Add lotus root, bamboo shoot, burdock root, and simmer uncovered for 15 minutes.
6. Wash yurine and separate into pieces. In a small pot, bring water to boil, cook yurine pieces for a minute, quickly rinse with cold water, and drain. Bring B to boil, cook yurine pieces for 3 minutes.
7. In a medium pot, bring C to boil, add taro potato and cook for 5 minutes. Add decorative cut carrots and cook for 5 minutes. Add green beans and cook for 2 minutes.
8. In the third tier, nicely arrange 5, 6, and 7 (drain excess liquid).
Product:
Yamasa Konbu Tsuyu ヤマサ 昆布つゆ *available overseas
3 times concentrated Konbu kelp seaweed soup stock
http://www.yamasa.com/konbutsuyu/product/index.html
レシピ(日本語)
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------
Best wishes for a happy new year and see you in 2012 :D
Mummy Ebi (Shrimp) Tempura Udon is nominated for YouTube Video Awards Japan 2011
Voting starts from 12/23/2011
http://www.youtube.com/VideoAwardsJP2011
YouTube ビデオアワード2011 にノミネートされました!
投票は以下URLの画面右上の「投票」タブをクリックし、動画を見つけたら右の「いいね」ボタンをクリックをして完了です!
http://www.youtube.com/VideoAwardsJP2011
Music by
Hungry Lucy
Just Imagine
Wandering
http://www.jamendo.com/en/
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和風野菜 在 MASA's Cooking ABC Youtube 的評價
介紹超級簡單的食材&步驟做出的
美味Lunch Plate!
香香酥酥的雞排跟和風蔬果醬太棒了!
當Brunch 也非常適合的~!(๑˃̵ᴗ˂̵)و
酥脆雞排佐蔬菜和風醬Lunch Plate/チキンソテーの和風野菜ソースのランチプレート
第7季-第2集
[ 1人份 ]
雞腿肉 Chicken thigh-1片
鹽巴 & 黑胡椒 Salt & Black pepper—適量
[ 蔬菜和風醬 ]
洋蔥 Onion—50g
紅蘿蔔 Carrot—50g
醬油 Soy sauce—1/4小匙
味淋 Mirin—1大匙
白醋(米) Rice wine vinegar—2大匙
E.V.橄欖油 E.V.Olive oil—2大匙
鹽巴 Salt—1/2小匙
黑胡椒 Black pepper—少許
香菜 Cilantro— 1把
紫洋蔥 Red onion—少許
蝦子 Prawns—4~5片
鹽巴 & 黑胡椒 Salt & Black pepper—適量
巴薩米克醋 Balsamic vinegar—少許
E.V.橄欖油 E.V.Olive oil—適量
綜合堅果 Assorted nuts—適量
-------------------------------------------------------------------
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*MASA 食譜網站:https://www.masa.tw
*食譜書:📘www.masa.tw/masas-book
*鍋子:BEKA Titan 單柄平底鍋 28cm
*瓦斯爐:日本岩谷Iwatani-slim
*BGM:甘茶の音楽工房
*BGM:PremiumBeat-Studio Le Bus
和風野菜 在 Life Lab - Make Life Better Youtube 的評價
Life樂生活 第10集 品味(和風野菜沙拉、鮭魚飯糰、照燒杏鮑菇)
在日式料理店中,迷人可口的沙拉、美味照燒杏鮑菇、攜帶方便的鮭魚飯糰~都在簡老師的料理下,輕鬆登場囉~
節目內容相關資訊,請至Life樂生活官方網站與Facebook查詢
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Facebook: http://www.facebook.com/happytolife
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