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📌芋頭糕
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📌易到你唔信朱古力蛋糕
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2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團,咁快就做起食譜🙇♀️
易到你唔信朱古力蛋糕
材料
📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒
做法
1. 黑朱古力放在碗內,弄碎,之後放入微波爐叮2分鐘,或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出,先攪勻,之後放入第1份蛋黃,不停攪均,再放入第2份蛋黃一起不停攪勻,之後第3份蛋黃,再第4份蛋黃,如此類推,直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內,完全攪勻。
5. 準備焗盤,盤底掃油,盤側邊圍上牛油紙,焗爐放熱水,焗盤坐底,以140度焗20分鐘。
6. 時間到,取出朱古力蛋糕,糖霜篩在蛋糕面上,再加上士多啤梨作裝飾,即成。
提示:1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時,要快手攪勻。
3. 如果用鑊蒸,隔水蒸40 – 45分鐘。
English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)
Egg whites - 4 (beat until stiff peak)
6 inch cake pan
Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional
Methods:
1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.
2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.
3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.
4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.
5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.
6. Transfer to a 6 inch cake pan greased and lined with parchment paper.
7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.
8. Garnish with icing sugar and strawberries. Serve.
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氣炸金菇肥牛卷
材料:
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)
調味料:
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)
做法:
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後,放入氣炸鍋焗盆內,再灑上調味料,跟着噴油在肥牛卷上,然後放入氣炸鍋,用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).
English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)
Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional
Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt
Methods:
1. Roll each beef slice with enoki mushrooms filling.
2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.
3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.
4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).
5. Transfer to serving plate. Serve.
✨✨✨✨✨✨✨✨✨✨
芋頭榚
材料:芋頭一斤四兩,蝦米隨意,冬菇3隻,瑤柱4-5粒,一孖臘腸,粘米粉160g, 粟粉4湯匙,芝麻同蔥適量
調味料: 五香粉一茶匙,固體植物油一湯匙半,鹽及糖各半茶匙,白胡椒粉半茶匙多些
準備: 配料蝦米,冬菇,瑤柱用水浸軟切細,(水留用), 臘腸切細粒
芋頭一半切條,一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻,粉漿水大概700ml
做法:
芋頭放鑊中,加多些油炒至金黃,有香味盛起。
熱鑊加油,先放蝦米爆,加臘腸爆香,加冬菇爆香,最後加瑤柱炒。
這時加調味料炒勻,加入芋頭加一杯半水,加蓋稍煮一會,開蓋倒入粉漿水,一邊倒一邊翻炒至杰身。
錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。
備註:
煮芋頭水量及油量,視乎芋頭質粉或爽,
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入
English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.
Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.
Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.
Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.
Chinese sausages - 2 clean and chop into small pieces
Chinese cured pork strips (“Lap Yuk”) - optional
Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)
Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.
Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp
Garnish ingredients:
White sesame seeds
Green onion pieces
Methods:
1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside
2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.
3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.
4. Add in mushroom pieces, and fry until fragrant.
5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.
6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.
7. Return fried taro pieces back to the work and mix well.
8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.
9. Add another ½ cup of water, mix well, and bring to a boil.
10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.
11. Transfer to a steam proof OILED container.
12. Steam for about 35 to 40 minutes.
Note: Best to pan fry them the next day.
#肥媽食譜
#Mariarecipes
同時也有27部Youtube影片,追蹤數超過3萬的網紅小資懶人美食Vegan & Vegetarian,也在其Youtube影片中提到,材料: 80g 金針菇/Enoki mushroom/えのき 20g 食用油/Cooking oil/サラダ油 50g 低筋麵粉/Cake flour/薄力粉 50g 玉米粉/Corn starch/コンスターチ 5g 泡打粉/Baking powder/ベーキングパウダー 45ml 水//Wa...
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cake strips 在 肥媽 Maria cordero Facebook 的最佳解答
今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜
✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團,好彩有你地,
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇,辛苦大家😘😘😘😘😘
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📌燒乳鴿
材料: 鴿王,乳鴿,BB 鴿 共三隻
醃料: 五香粉,糖,鹽各一茶匙半,胡椒粉半茶匙
上色料: 老抽,生抽,酒各一湯匙
脆皮水: 麥芽,大紅淅醋各一茶匙 ,白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)
English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)
Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp
Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp
Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.
2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.
3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.
4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.
5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.
6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.
7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).
Adjust the time according to the size of your pigeons.
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📌韓國泡菜
大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條)
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒)
雪梨 1/4 個 (切大粒)
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀)
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙(隨個人口味加減)
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香)大約1/4s杯
做法:
1) 大白菜切塊用鹽醃至至2至3個小時至軟身,菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份,跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲,用鹽醃兩小時至軟身,過清水,揸乾水,加入大白菜內.
3)蔥和韭菜切段,加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後,加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內,用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻,.
5)將拌好的蔬菜放入玻璃盛器內,蓋好後放雪櫃儲存數天後食用更入味
Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate
Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant
Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.
2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.
3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.
4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.
5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.
6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.
7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.
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甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙
做法:
1. 鍋內注入水,奶和菜油, 開火(不要太大火)煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻,加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內,一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱,同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!
Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp
Eggs - 4 whole eggs (add in one at a time)
Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g
Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish
Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.
2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.
3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.
Optional to mix manually by hand with four chopsticks or a whisk.
4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.
5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.
6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.
7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.
8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.
9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.
cake strips 在 N.O.C - Night Owl Cinematics Facebook 的最佳解答
Which team are you on? Aiken, Nina or Aurelia? Here are 3 simple ways you can level up your Ramyun at home if you’re too lazy to leave home or wait for delivery!
Shin Ramyun- $4.35/pack
Army Stew Ramyun- $5.95/pack
Bokkeum Kimchi Dried- $5.95/pack
ARMY STEW RECIPE
You will need:
2 Packet of Army Stew
100 grams firm tofu
Spam
Sausage
200 grams shiitake mushrooms
200 grams enoki mushrooms
150 grams Korean rice cake
Green onion
Cheese
Egg
STEP 1
Create a broth by adding Army Stew Ramyun seasoning and a vegetable satchet to boiling water.
Add in Korean chilli paste.
STEP 2
Once that is stirred through slowly, add tofu, kimchi, mushroom, sausage, spam and rice cake. Place the lid on and simmer for a few minutes.
STEP 3
Once the ingredients are cooked, place the noodles in and simmer again for 3 minutes.
STEP 4
Add green onion, cheese and crack an egg!
CARBONARA STIR FRIED SHIN RAMYUN RECIPE
You will need:
Shin Ramyun 1 bag
1 Cup of Whipped Cream
½ Cup of Milk
1 Teaspoon of Shin Ramyun Soup Base
Bacon 3 strips
Mushroom 5 pieces
3½ oz of Broccoli
Onion ½
1 Teaspoon of Garlic
2 Teaspoons of Parmesan Cheese
½ Teaspoon of Salt
½ Teaspoon of Black Pepper
Young Leaves 10g
STEP 1
Stir-fry garlic, onion and bacon in an oiled pan.
STEP 2
Add whipped cream, milk, and Shin Ramyun soup base into the pan.
STEP 3
Boil Shin Ramyun noodle for 2 minutes and drain the noodles.
STEP 4
Add the boiled-noodle, salt, black pepper, parmesan cheese, and broccoli into the pan.
STEP 5
Put noodles on a plate, and top with young leaves
cake strips 在 小資懶人美食Vegan & Vegetarian Youtube 的精選貼文
材料:
80g 金針菇/Enoki mushroom/えのき
20g 食用油/Cooking oil/サラダ油
50g 低筋麵粉/Cake flour/薄力粉
50g 玉米粉/Corn starch/コンスターチ
5g 泡打粉/Baking powder/ベーキングパウダー
45ml 水//Water/水
調味料:
少許 鹽/A little salt/塩 少少
3g 香菇粉/Shiitake mushroom powder/しいたけ粉
少許 白胡椒/White pepper/白こしょう
10-15g 糖粉/Powdered sugar/粉砂糖
【2021.5月排行】以下皆為純素料理
https://youtu.be/eXJkdciGGvg 純素炸雞塊
https://youtu.be/1eupod0dS2o 純素五香雞捲
https://youtu.be/GcxDQOF6Jko 純素棒棒腿
https://youtu.be/0Kjw7pI5oRM 素三杯米血糕
https://youtu.be/Nfkh2bk4wnI 純素蚵仔酥
https://youtu.be/F2stP2_WMes 純素花枝丸
https://youtu.be/mbXFDX0eWNA 豆包做素魚
https://youtu.be/xw53O0abZIY 純素薯餅
https://youtu.be/o4we21CqwJE 純素蒲燒鰻
https://youtu.be/qJZUFGr2Mro 純素千層香魚
https://youtu.be/DyP5j1KhhFY 純素香腸
https://youtu.be/5tvkF1Z_0m0 素海鮮雞蛋豆腐
https://youtu.be/5U0DbwaUrq4 純素雞排
https://youtu.be/6Z1mYGyqJ58 純素淡水蝦捲
https://youtu.be/i45iA_IhSv8 芒果青/情人果
https://youtu.be/WO6cd8hW_WM 純素鹽酥雞
https://youtu.be/JnYpY54xaiM 純素滷花生
https://youtu.be/zRN3zOGedIs 香煎素鰻
https://youtu.be/K6rzX9TmIjs 純素台式泡菜
https://youtu.be/NNEMVYCLZh4 純素月亮蝦餅
cake strips 在 Tasty Japan Youtube 的最讚貼文
秋のお楽しみ!お月見チーズバーガーのご紹介です♪
ジューシーなパティに濃厚なチェダーチーズ、その上に満月に見立てた目玉焼き、甘酸っぱいソースに香ばしいベーコンをちょー贅沢にバンズでサンド!!
お店では秋限定ですが、お家なら作りたいときに作れる・・♡
とっても美味しいので、ぜひ作ってみてくださね!
お月見チーズバーガー
2人分
材料:
■パティ
牛ひき肉 200g
塩 小さじ1/3
粗挽きコショウ 小さじ1/3
ナツメグ 少々
サラダ油 大さじ1
■ソース
マヨネーズ 大さじ3
ケチャップ 大さじ1
牛乳 小さじ1
レモン汁 小さじ1/2
にんにく(すりおろし) 小さじ1/2
バンズ 2個
スライスベーコン(ハーフ) 2枚
卵 2個
スライスチーズ(チェダー) 2枚
バター 適量
セルクル(直径8cm) 2個
作り方:
1. ボウルに牛ひき肉、塩、粗挽きコショウ、ナツメグを加え、粘りが出るまでよく捏ねる。
2. 手にサラダ油(分量外)を付けて(1)を2等分し、バンズの大きさよりひと回り大きい円形に成形し、空気を抜いて平らにする。
3. フライパンにサラダ油を引いて中火に熱し、(2)を入れる。フライ返しで表面を軽く押さえながら3分程焼き、焼き目が付いたら裏返し、弱火でさらに4-5分焼く。焼けたら皿に取り出す。
4. (3)のフライパンを再び火にかけ、ベーコンを並べて両面カリッとなるまで焼く。焼けたら皿に取り出す。
5. (4)のフライパンをキッチンペーパーで拭き取り、サラダ油を薄く引く。セルクルの内側にもサラダ油を塗ってフライパンにのせ、卵を割り落として火にかける。
6.白身が固まってきたらフライパンに水(50ml程度)を入れて蓋をしめ、2-3分蒸し焼きにする。
7.ボウルにソースの材料を加えて、よく混ぜ合わせる。
8.バンズの断面にバターを塗り、トースターでカリッとなるまで3分程焼く。
9.皿にバンズをのせ、パティ、スライスチーズ、目玉焼き、ベーコンをのせ、ソースをかけてバンズで挟んだら、完成!
===
Here is what you'll need!
---
Otsukimi Cheese Burger
Servings: 2
INGREDIENTS
■Patties
200g ground beef
1/3 teaspoon salt
1/3 teaspoon black pepper
A pinch nutmeg
1 tablespoon vegetable oil
2 eggs
50ml water
2 bacon strips
■Sauce
3 tablespoons mayonaise
1 tablespoon ketchup
1 teaspoon milk
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
2 hamburger buns
Some butter
2 slices cheddar cheese
2 bottomless cake molds (8cm)
PREPARATION
1. Knead well ground beef, salt, pepper, and nutmeg in a bowl.
2. Apply some vegetable oil on hands. Divide the beef into 2 portions with hands. Shape the meat to form into slightly bigger patties than buns. Make sure to release air.
3. Heat oil coated pan over medium heat, place patties (2). Press down the patties with a spatula and cook until browned on the bottom, about 3 minutes, then flip. Cook the other side for about 5 minutes over low heat. Transfer the patties to a plate.
4. Cook bacon strips on the same pan until crispy. Transfer the bacon to the plate.
5. Remove excess oil from the pan with paper towels, then coat the pan again with some vegetable oil. Coat the cake molds with oil as well. Place the molds on the pan and put eggs in. Turn on the heat.
6. When egg whites are getting set, add water, and simmer for a few minutes with a lid on.
7. Mix all ingredients for sauce in a bowl.
8. Spread butter and toast buns until golden, about 3 minutes.
9. Place buns on a plate and add patties, cheese, eggs and bacon. Put some sauce to complete the burgers.
10.Enjoy!
---
Check us out on Twitter! https://twitter.com/TastyJapan
Check us out on Instagram! https://www.instagram.com/tastyjapan/
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
cake strips 在 Cate Food Travel 凱特食旅 Youtube 的最佳貼文
炸蚵嗲(台式天婦羅作法) 台中北屯市場美食-阿忠炸粿-台灣街頭美食 / Chinese Tempura - Taiwanese Street Food - 4K
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蚵嗲 Oyster Fritters - 40 TWD (1.3 USD)
韭菜條 Leek Strips- 20 TWD (0.6 USD)
蘿蔔糕 Turnip Cake - 30 TWD (1 USD)
**店家資訊**
ㄚ忠炸粿
地址 : 台中市北屯區進化北路4號
營業時間 : 每日 13:30 - 19:00
Google Map:
https://goo.gl/maps/kCNLWz9t8ZyVYt9G8
歡迎來到凱特食旅~
我是凱特,熱愛旅行跟美食
我將分享旅行中的各種見聞及風味
例如街邊美食 炒飯 海鮮 小吃 夜市 職人技藝 餐車 甜點等美食
好吃的,獨特的,新奇的都是我不容放過的美食
期待每一個影片帶給各位味覺的饗宴
如果你對以上的內容感興趣
我的頻道將會是你不可錯過的選擇
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#炸蚵嗲 #炸粿 #台中美食 #Asianfood #chinesefood #StreetFood #TaiwaneseStreetFood
Taiwanese Street Food طعام الشارع Menjar al carrer Pouliční jídlo Street food Straßenessen Comida callejera Katuruoka Nourriture de rue स्ट्रीट फूड Ulična hrana Utcai ételek Makanan jalanan Cibo di strada אוכל רחוב 屋台の食べ物 길거리 음식 Straat eten Gatemat Uliczne jedzenie Comida de rua Mâncarea de stradă Уличная еда Pouličné jedlo Gatamat อาหารริมทาง Sokak yemeği Sokak yemeği Thức ăn đường phố Gade mad Τροφή στο δρόμο Вулична їжа Ielu pārtika தெரு உணவு වීදි ආහාර सडक खाना রাস্তার খাবার Pagkain sa kalye Улична храна Ulična hrana వీధి ఆహారం Makanan jalanan
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