關於 1/2 lb to cups ，我們在網路上蒐集到這些相關的討論、資訊與評價

🚨 New Recipe Alert #friyay 🚨

VHC Hurricane Nola Shrimp Recipe {Tôm Rang Muối}
——————
Ingredients:
• 1 Korean red chili pepper - sliced
• 1 green onion - sliced
• 1 inch ginger knob - fine julienne
• 2 garlic cloves - minced
• 1 small shallot - minced
• 1 lb large shrimp
• 1/4 cup corn starch
• 1/4 tsp sea salt
• 1/2 tsp sugar
• 1 cup Japanese panko breadcrumbs
• 1/4 tsp fresh cracked black pepper
• 1/4 tsp sea salt
• 1/2 tsp sugar
• 1/4 tsp Red Boat Fish Sauce spiced Garum salt (optional)
• 1/4 tsp ground cayenne pepper
• 2 tbsp vegetable oil
• Vegetable to fry shrimp (2 cups in a 10-inch pan)

Note: If you like it spicier, use two Thai red chili peppers instead.
——————
Steps:
1. Wash the shrimp and pat dry. Add corn starch, salt and sugar in a small mixing bowl. Add it to the shrimp and coat evenly. Set aside.
2. Prepare the red pepper, green onion and ginger per cutting instructions above. 3. Minced the garlic and shallot. Keep everything separately on a small plate.
3. Heat the vegetable oil in a frying pan on high heat.
4. Once oil is ready, add shrimp to the frying pan, single layer. Fry the shrimp until you are done. Set fried shrimp on a plate lined with a paper towel to absorb the oil.
5. Next heat up a wok, add 2 tbsp vegetable oil on medium heat. Add ginger and stir constantly until slightly brown. Add shallot and cook until lightly golden. Add garlic and repeat the process.
6. Once you get the golden color on these aromatics, add the panko breadcrumbs and stir for about 30 seconds.
7. Add the ground cayenne pepper, salt, sugar, black pepper and garum salt. Stir frequently for 1 minute.
8. Add the sliced red chili peppers and green onions. Stir to combine. Set aside some chopped green onions to garnish later.
9. Add shrimp and toss until everything is combined. Turn off heat and plate. Garnish with extra green onions.

#recipeshare #recipesharing #shrimp #easyrecipes #viethomecooking #homecooking #vietnamesefood #NewOrleans #vietfood #vietnamesecuisine #recipes #foodstyling #foodstylist #foodie #foodphotography #sonyalpha #sonyphotography #CameraEatsFirst

Doctor’s order: rest and medicines 💊 Mama’s order: ginger and ground pork porridge {cháo gừng và thịt băm}
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What do you like to eat when you are sick? 🤒 Here’s a simple recipe to help make days like today just a bit better.
🚨VHC Ginger & Pork Rice Porridge Recipe 🚨 ——————————————————————
Ingredients:
1 inch ginger root
1 cup Jasmine rice
8 cups water
1/2 lb ground pork
1 tsp granulated chicken bouillon
1 tbsp green onion - chopped
1 tbsp cilantro - chopped
1 tbsp sugar
1 tsp salt (salt to taste)

Garnish:
1 stalk green onion - chopped
Cracked black pepper or white pepper powder
Ginger root - peeled and sliced thinly
——————
Steps:
1. Mix ground pork with granulated chicken bouillon, 1 tbsp green onions and 1 tbsp cilantro. Combine well.
2. Rinse the rice until water runs clear. Drain and set aside.
3. Peel ginger root. Smash ginger root until it’s slightly bruised. Chop it into smaller pieces.
4. In a pot, add water and rice. Cook over high heat. Once it starts boiling, reduce heat to a low simmer. Cook and stir frequently for about 30-45 minutes.
5. Add seasoned ground pork and ginger to the porridge. Stir to break up the ground pork into smaller pieces. Simmer for another 15 minutes or until pork is cooked.
6. Add sugar and salt. Taste your porridge and season to taste.
7. Pour porridge in a bowl and top with black pepper (or white), green onions and thin sliced ginger.
Notes:
If you like your porridge watery, add more water until you are happy with the texture and consistency. Do this before step 5.

Enjoy! ♥️ VHC
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#recipeshare #simplerecipes #porridge #congee #riceporridge #uglydelicious #comfortfood #porkcongee #porkporridge #getwellsoon #undertheweather #viethomecooking #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #homemadefood #homecook #foodstyling #foodphoto #foodphotography #foodporn #nolafoodie #dailyfoodfeed #foodoftheday #fooddiary #f52grams #foodblogger #foodstylist #homeremedies Hmart

"ตายกันไปข้างกันทีเดียว บอกเลยว่างานนี้ดาวจะไม่ยอมเห็นเพียงคนเดียว ทั้งยืดทั้งมัน พรุ่งนี้รอเจอกันในห้องครัว ครับ Pizza mac and cheese. *melts into the floor* 🍕🍕🍕🍕"

3 tbsp butter
Pepperoni slices (some chopped)
1 clove garlic
1 tbsp chopped parsley
3 tbsp flour
3 cups whole milk
8 oz shredded cheddar
8 oz shredded mozzarella
Fresh mozzarella, sliced
1/4 cup marinara sauce
1/2 lb macaroni, uncooked

Recipe:

In a pot, melt butter, then add chopped pepperoni, garlic, parsley and cook until fragrant and color deepens.
Add flour, mixing constantly to make sure there are no clumps, and cook for 2 more minutes.
Add milk, stir, and continue to cook and stir until sauce thickens.
Add shredded cheddar, mozzarella, and stir until all cheese is melted and bubbly.
Add cooked macaroni, coating it evenly with the cheese sauce.
Pour the macaroni into a pan or skillet and top with marinara, fresh mozzarella slices, and pepperoni.
Bake at 400 F for 25 minutes, until cheese is golden brown."
#starvingtime 💰 @whatsup_bkk
🎥 : by khun @buzzfeedfood.tv

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

MUSIC
Licensed via Audio Network

ボリューム満点！なすの肉詰めをご紹介します！
トマトとバジルを加えてイタリア風に仕上げました♪
とっても美味しいので、ぜひ作ってみてくださいね。

イタリア風なすの肉詰め
4人分

材料：
なす　2個
オリーブオイル　大さじ2
塩　少々
コショウ 　少々
鶏ひき肉　225g
玉ねぎ（みじん切り）　1個
トマトソース　520g
にんにく（みじん切り）2片
ガーリックパウダー 　少々
ピザ用モッツァレラチーズ　100g
パルメザンチーズ　55g
バジル（盛り付け用）　少々

作り方：
1. オーブンを200°Cに予熱する。

2. なすを縦半分に切り、中身をスプーンでくりぬく。

3. くりぬいた部分はみじん切りにする。

4. (1)にオリーブオイルを刷毛で塗り、塩とコショウをかける。

5. オーブンで10-15分焼き、一度取り出す。

6. フライパンにオリーブオイルをひき、中火で熱す。玉ねぎとにんにくを入れて炒める。

7. 玉ねぎが半透明になったらとりひき肉を加え、ガーリックパウダー、塩、コショウで味付けをする。焼き色がつくまで炒める。

8. (3)を加え、なすが柔らかくなるまで 5-8分炒める。

9. トマトソースを入れて3-5分炒める。

10. (9)を(5)に入れ、ピザ用モッツァレラチーズとパルメザンチーズをかける。

11. オーブンで10-15分焼く。チーズが溶けたら取り出す。

12. バジルでトッピングしたら、完成！

===

Eggplant Parmesan Boats
for 4 servings

Ingredients:
2 medium eggplants
2 tablespoons olive oil
salt, to taste
pepper, to taste
1/2 lb ground turkey(225 g)
1 onion, diced
2 cups marinara sauce(520 g)
2 cloves garlic, minced
1 cup shredded low-fat mozzarella(100 g)
1/2 cup grated parmesan cheese(55 g)
fresh basil, for garnish

Preparation:
1. Preheat oven to 400°F (200°C).

2. Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.

3. Chop the remaining eggplant and reserve.

4. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.

5. Bake for 10-15 minutes.

6. Heat olive oil in medium skillet over medium heat.

7. Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.

8. Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.

9. Add marinara sauce and cook for another 3-5 minutes.

10. Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.

11. Bake for 10-15 minutes, or until cheese is melted.

12. Sprinkle with basil and serve.

13. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

パイナップルを丸ごと使ったレシピをご紹介します！
スイーツではなくて、なんと炒飯・・！？パイナップルの甘さがくせになる！
器もパイナップルでとっても豪華♡
おもてなしにぜひ、作ってみてくださいね♪

パイナップル炒飯
2人分

材料：
パイナップル　1個
サラダ油 (大さじ2+大さじ6）大さじ8
溶き卵　2個分
エビ　200g
にんにく（みじん切り）　3片
赤唐辛子（小口切り）　1個
玉ねぎ（みじん切り）1個
ごはん　400g
ミックスベジタブル　150g
ナンプラー　大さじ1
ライム汁　1個分
ネギ（小口切り）　2本

作り方：
1. パイナップルを縦半分に切る。

2. 包丁の先を使い、皮に沿って切り目を一周入れる。　

3. 格子状に切り込みを入れ、実をくり抜く。芯は取り除く。

4. 中華鍋にサラダ油大さじ2を入れ、中火で熱す。溶き卵を流し込み、炒める。

5. エビを加え、火が通るまで炒める。一度エビと卵を中華鍋から取り出す。

6. 再び中華鍋を熱し、サラダ油を大さじ6入れる。にんにく（みじん切り）、赤唐辛子（小口切り）、玉ねぎ（みじん切り）を入れ、香りが立つまで炒める。

7. ご飯とミックスベジタブルを加え、よく混ぜながら炒める。

8. (5)を中華鍋に戻し、ナンプラーを回しかける。(3)を入れ、全体を混ぜ合わせる。

9. くり抜いたパイナップルに盛り付け、ライム汁とネギをかけたら、完成！

===

Pineapple Fried Rice
for 2 servings

Ingredients:
1 pineapple
8 tablespoons vegetable oil, divided
2 eggs, beaten
1/2 lb king prawn(200 g)
3 cloves garlic, minced
1 red chili, finely diced
1 onion, finely chopped
1 3/4 cups rice(400 g), cooked
1 cup mixed vegetable(150 g)
1 tablespoon fish sauce
1 lime, juiced
2 spring onions, finely chopped

Preparation:
1. Using a sharp knife carefully cut the pineapple in half lengthways.

2. Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.

3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.

4. In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.

5. Once cooked, push the eggs to a side and add in the prawns to the other side.

6. Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.

7. Heat the wok until smoking hot and pour in 6 tablespoons of oil.

8. Add the garlic, chilli, and onion and stir until fragrant.

9. Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.

10. Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.

11. Serve in the empty pineapple halves, along with some lime juice and spring onions.

12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network