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伏特加忌廉長通粉做法唔難，賣相又吸引，即刻睇睇馬田點煮啦！
【點Cook Guide食譜｜伏特加忌廉長通粉 Rigatoni with Vodka Sauce】👉🏻https://bit.ly/2Ti4Y0n
#飲食男女 #點CookGuide食譜 #食譜 #伏特加忌廉長通粉 點 Cook Guide
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用眼睛「品嘗」飲食故事，立即訂閱YouTube： 👉🏻 https://bit.ly/3eYT1nH
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為你的住家飯帶來一點不平凡，即上《三餸一湯》： bit.ly/2OWx8va
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【半世紀打冷名店紅伶重開 租油麻地煊記兩層舊址】👉🏻👉🏻 https://bit.ly/2Tr2Xiq
【印度爸爸賓館生意失敗 觀塘工廈賣咖喱雞成人氣店】👉🏻👉🏻 https://bit.ly/3uHXnVY
第一次上烹飪節目
以為做嘉賓應該好簡單
都係喺旁邊幫手炒兩嘢
點知原來《30分鐘大放餸 》係要嘉賓自己準備好食譜
自己煮晒
仲要傾偈
認真唔容易
好彩疫情時候多了下廚
可以大派用場
今次帶來了4款菜式：
韓式炆牛肋骨
白酒忌廉煮青口
麻辣手撕雞
台式鹹豆漿
見到導演 同事 工作人員都喜歡我煮的餸菜
真是非常開心
能夠與人分享自己煮的美食
將快樂的滋味傳開
是一種很不同的喜悅
現在可以在《開電視》的網上平台重溫了
希望大家會喜歡我的食譜
好味記得要話我知 👩🏻🍳
#入得廚房出得廳堂系列
#30分鐘大放餸
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.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
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.
✨✨✨✨✨✨✨✨✨✨
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.
✨✨✨✨✨✨✨✨✨✨✨✨✨
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
教煮蘑菇湯！蘑菇炒到乾身香味濃！忌廉記得最後加！(魅影Winnie教煮餸 嘉賓 : Jessie Wong)
教煮蘑菇湯！蘑菇炒到乾身香味濃！忌廉記得最後加！(魅影Winnie教煮餸 嘉賓 : Jessie Wong)
相關影片:
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2. 英國細心男友百般照顧，衰在包皮過緊扑嘢痛，表明無任歡迎女友搵SP！(香蕉俱樂部 D100) (https://www.youtube.com/watch?v=57G9wHwu3os)
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#蘑菇湯 #蘑菇 #忌廉 #StayHome #WithMe #跟我一樣 #宅在家
??本集食譜
40粒份量 40pcs
利賓納濃縮黑加侖子飲品 80ml Ribena Cordial Drink
淡忌廉(鮮奶油) 200ml Whipping Cream
砂糖 15g Sugar
魚膠粉 2g Gelatin Powder
水 10ml Water
水 100ml Water
無鹽牛油 50g Unsalted Butter
鹽 1g Salt
砂糖 10g Sugar
中筋麵粉 55g All Purpose Flour
雞蛋 110g Egg
蛋液 少許 Liquid Egg
#利賓納 #天然黑加侖子 #仲有豐富維他命C
#可以飲 #仲可以做甜品
@RibenaHongKong
網購利賓納:
百佳超級市場: http://bit.ly/2xdlUtZ
惠康: https://bit.ly/3f9z8sK
HKTV Mall : https://bit.ly/2W4GMNH
Ztore : https://bit.ly/2AJIYTl
1.水,鹽,砂糖及牛油拌勻以中小火煮滾
2.麵粉先過篩,一口氣倒入鍋中並持續攪拌成糰
3.打勻雞蛋,將蛋液分次加入麵糰拌勻
4.麵糰放入唧袋,唧成約10mm直徑的圓形
5.麵糰表面掃上蛋液
6.先預熱焗爐,以200℃焗15分鐘,再以180℃焗20分鐘
7.泡芙放涼,冷卻後在外皮戳一小洞
8.魚膠粉加水浸泡,隔水加熱或微波融化
9.淡忌廉,砂糖及利賓納混合打發,拌入魚膠溶液
10.利賓納忌廉放入唧袋,擠入泡芙小洞即成
---------------------------------------------------------
《馬田帶你解構甜點：從入門到進階，一本學會職人級烘焙技法》
牛旨商店有售:
http://meatnpot.com
食譜:
https://goo.gl/Et2PfQ
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本片關鍵字:
#泡芙 #甜品 #食譜 #煮食 #旅遊 #vlog
【同遊異輯 COLLAGE #2 | 3款高級牛扒醬汁】
⭐跟埋John Rocha 學做兩款配菜！
⭐Check out John's video and learn how to make two side dishes!
▶▶▶ https://youtu.be/QAzpPo22X10
我與John Rocha的合作項目 「同遊異輯 COLLAGE」也算終於開始啦。第一集就有我們分別製作出兩款配菜和三種醬汁去配襯牛扒。
亦在此感謝Marble Prime送上片中的安格斯黑牛扒給我們試食！
———————————————
-- 紅酒醬汁 Red Wine Sauce–
材料 Ingredients：
乾蔥 Chinese onion | 2 pcs
蒜蓉 White wine | 2 cloves
紅酒 Red wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g
做法 Method：
1. 開火，在鍋中放入油、乾蔥碎和蒜蓉炒香。加入紅酒，煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯，再收汁。
3. 把牛油和麵粉混合成麵糰。放入醬汁裡攪拌。調味。煮數分鐘汁稠身。完成！
1. Turn on the heat, pour some oil into the pot and saute the chopped shallots and garlic. Add the red wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season it. Keep stirring it and cook until the sauce starts to thicken. Done!
———————————————
-- 蕎頭忌廉醬汁 Chinese Onion Cream Sauce–
材料 Ingredients：
蕎頭 Chinese onion | 3 pcs
白酒 White wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g
淡忌廉 | 100 ml
做法 Method：
1. 開火，在鍋中放入蕎頭碎和白酒，煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯，再收汁。
3. 把牛油和麵粉混合成麵糰。調味。放入醬汁裡攪拌。煮數分鐘汁稠身。
4. 關火，倒入淡忌廉。攪至均勻並完成。
1. Turn on the heat, get the chopped Chinese onion and white wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season well. Keep stirring it and cook until the sauce starts to thicken.
4. Turn off the stove. Pour in the cream and mix well. Done!
———————————————
-- 賓尼士醬 Bearnaise Sauce–
材料 Ingredients：
乾蔥 Chinese onion | 2 pcs
龍蒿 Tarragon | 1 stalk
白酒 White wine | 100 ml
檸檬 Lemon | 1 pc
雞蛋 Egg | 1 pc
澄清牛油 Clarified Butter | 150 g
做法 Method：
1. 開火，在鍋中放入乾蔥碎、龍蒿碎和白酒，煮數分鐘把水分收至約1湯匙份量。倒出隔渣，把精華放涼備用。
2. 之後在熱水上放上一隻碗，放入蛋黃和精華。開始拂打。之後，一邊加入溶化的澄清牛油，一邊繼續拂打，至達到像蛋黃醬的濃稠度便可。
3. 再放入調味和龍蒿碎，拌勻便成！
1. Turn on the heat, get the chopped shallot, tarragon and white wine into the pot. Cook for a few minutes and reduce to a tablespoon of liquid. Strain it, and reserve the liquid.
2. Place a bowl over a bain-marie, put the yolk and the liquid into the bowl. Start whisking it, while slowly adding the clarified butter. Keep doing it until the consistency becomes something similar to the texture of a mayonnaise.
3. Season it and add some more chopped tarragon. Mix well. Done!
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#牛扒
#同遊異輯
#COLLAGE
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ᴀɴᴅʏ ᴅᴀʀᴋ
▶ ????????: Andy Dark | @chefandydark
▶ ?????????: @Andy_Dark
▶ ???????: https://www.youtube.com/AndyDark/
▶ ?????: contact@andydark.hk
ᴊᴏʜɴ ʀᴏᴄʜᴀ
▶ ????????: John Rocha鹹蝦燦 | @johnrochacooking
▶ ?????????: @johnrochacooking
▶ ???????: http://www.youtube.com/JohnRochaCooking
▶ ?????: eurasianfoodjourney@gmail.com
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