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關於 cherry shrimp ，我們在網路上蒐集到這些相關的討論、資訊與評價

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在cherry shrimp這個產品中，有51篇Facebook貼文，粉絲數超過54的網紅foodvibes.sy，也在其Facebook貼文中提到， I had the loveliest Premium Afternoon Tea Set (HKD688 for 2 pax) at @viviennewestwoodcafehk last weekend with my best friend. This place is so well-lo...
　同時也有57部Youtube影片，追蹤數超過93萬的網紅Ytower Cooking channel，也在其Youtube影片中提到，📌買《富力森FURIMORI》多功能創意料理爐 按這裡 → https://lihi1.cc/P9t5n 創意烤肉串 培根鳥蛋捲材料： 培根 3片 bacon 3 slices 熟鳥蛋 6顆 hard boiled quail egg 6 蒜香蘑菇材料： 蘑菇 6顆 mushroom 6 蒜末 ...

cherry shrimp 在 foodvibes.sy Facebook 的精選貼文

foodvibes.sy By foodvibes.sy

2021-09-10 16:31:20 有 0 人按讚
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I had the loveliest Premium Afternoon Tea Set (HKD688 for 2 pax) at @viviennewestwoodcafehk last weekend with my best friend. This place is so well-located and inside the Fashion Walk. The tea set includes the luxury wagyu beef katsu sandwich which is the highlighted item. The smoked salmon roll and the seared shrimp with mango and cherry tomatoes salad are so refreshing and perfect for summer as well. All savouries and sweets are served at the signature Vivienne Westwood's pattern plate. Do you have any upcoming plans for this weekend?

Vivienne Westwood Café @viviennewestwoodcafehk
📍Shop F-8, 1/F, Fashion Walk, 27-47 Paterson Street, Causeway Bay
銅鑼灣百德新街27-47號Fashion Walk 1樓F-8號舖

#foodvibessyCausewayBay #foodvibessy銅鑼灣 #foodvibessyafternoontea

#Yummy #Explore #FoodLover #FoodMakesMeHappy #CameraEatsFirst #Drooling #HKRestaurant #IloveFood #Foodie #HKFoodie #foodphotography #hkfood #FoodPost #Foodporn #HKFoodBlogger #EatWithYourEyes #foodreview #buzzfeast #FoodBlogger #FoodPhotography #hkgirl #銅鑼灣美食 #hkafternoontea #CausewayBayFood #viviennewestwoodcafe

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cherry shrimp 在 That Food Cray Facebook 的精選貼文

That Food Cray By That Food Cray

2021-08-26 21:27:47 有 2 人按讚
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Believe when I say, I want it that WHEY @wheyhk! Whey to go Chef @barryquekhw and
@elizabeth.cyh! 👏 I loved my first meal at Chef Barry’s new modern European x Singaporean restaurant. Here are my favourites 🤩:

👉 Hawker style black cod with sambal and calamansi
👉 Spring peas with fresh oysters and whey
👉 Chicken liver parfait
👉 Achar pickled vegetables roll
👉 Cherry tomatoes with ginger flower and cape gooseberries
👉 Flower clam broth with bamboo shoot and herbs
👉 The best sourdough bread 🤤
👉 Seared scallop with jackfruit and prawn floss
👉 “Bak Kut Teh” New Territories pork rib with white pepper sauce and black garlic
👉 Curry laksa konjac rice with ghost shrimp and “see hum” cockles

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That Food Cray

About author
Harro everyone. I’ve always been on some sort of social networking platform (from Asian Avenue to Facebook) but i’ve never committed fully to a blog. I’m extremely new to this whole blogging scene so bare with me as I slowly piece things together and experiment with ideas. Telling you a little about myself is probably a good way to start. So here we go! My name is Nicole. I was born and raised in Calgary and have since returned to the mother land, now residing in Hong Kong. I grew up in a semi-traditional household as both my parents immigrated to Canada quite young but still kept their roots intact. My dad is a crazy good cook and my parents were previous restaurant owners. I remember involuntarily sacrificing my summer holidays grindin’ at the restaurant (aka child labour). Apparently, my nimble fingers were the essential tools to wonton wrapping, spring roll rolling and dumpling folding. I don’t follow many food blogs mainly because theres too much reading involved. So basically That Food Cray !!! is exactly how I would want to see a food blog run. Wouldn’t you rather SEE pictures/videos of food than read about food? I don’t want to bore with a novel about how my hamburger tasted. I’m hoping That Food Cray !!! will stand out from the rest visually, creatively, and above all else not create a pretentious foodie platform. Hoping to leave with a happy ending… aka foodgasm. -Nicole
A place where you turn to for foodgasms... Check us out at http://www.thatfoodcray.com !!! #thatfoodcray
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cherry shrimp 在 Facebook 的最讚貼文

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2021-06-05 13:12:03 有 11 人按讚
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It's dim sum day!!! 🙃
.
@cherryrestaurantinanam is currently having a buy 15 dim sum for RM100. We had Chicken Feet, Siu Mai, Golden Lava Bun is a MUST!!! Lotus Leaf Rice 🤤🤤🤤 my fav, Shrimp Dumpling 🥟, Mushroom Mai and Ham Sui Kok. Nda muat sia mo add menu in this post but can check out their IG for it.
.
Extra tarts for me 🙈 Thank you bro @brandonwsc 🤗😋
.
Sampai masih panas panas, kembong sudah. Nanti petang cari semangat lari sikit (kalau nda panas) or do other cardio. Panas bah lately. Sambung makan lava bun dulu sama kupi ☕
.
Oh ya, they also sell frozen dim sum ya. Manatau ko mo masak sendiri for bisuk or lusa?
.
Serves no pork.
.
.
.
#MassyEats #kotakinabalueats #kkeats #servenopork #food #foodie #foodigram #kkfood #instafood #hellosabahmy #kkcity #kkfooddelivery #foodreviewer #foodblogger #blogger #cherryrestaurant #inanam @ Cherry Restaurant

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cherry shrimp 在 Ytower Cooking channel Youtube 的最讚貼文

Ytower Cooking channel By Ytower Cooking channel

2021-07-23 19:58:44 有 5,386 人看過 有 70 人喜歡
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📌買《富力森FURIMORI》多功能創意料理爐
按這裡 → https://lihi1.cc/P9t5n

創意烤肉串
培根鳥蛋捲材料：
培根 3片 bacon 3 slices
熟鳥蛋 6顆 hard boiled quail egg 6

蒜香蘑菇材料：
蘑菇 6顆 mushroom 6
蒜末 15g minced garlic
奶油塊 適量 butter cube
鹽 適量 salt
起司片 2片 cheese slices 2

鳳梨鮮蝦串材料：
鳳梨塊 6小塊 pineapple cube 6
蝦仁 6隻 shrimp 6
鹽 適量 salt

蕃茄金針蛋燒材料：
金針菇 適量 enoki mushroom
小蕃茄 6顆 cherry tomato 6
蛋 3顆 eggs 3
奶油塊 適量 butter cube
黑胡椒 適量 black pepper
鹽 適量 salt

作法：
1. 培根對切成長條，將鳥蛋捲起放入章魚燒烤盤中。
2. 蘑菇去蒂，放入章魚燒烤盤中，撒上蒜末、鹽，加入奶油塊煎香，再放上起司片。
3. 蝦仁放入章魚燒烤盤中，再放入奶油煎香，翻面後放上鳳梨塊並撒上鹽。
4. 金針菇切成小段，蛋打成蛋液，蕃茄與金針菇放入章魚燒烤盤中，並用奶油煎香，翻面後撒上黑胡椒、鹽，倒入蛋液，待蛋液略凝固時用筷子或是竹籤整型。
5. 蓋上鍋蓋烹煮約3分鐘，隨後即可依個人喜好沾椒鹽或醬料食用。

中秋烤肉盤
材料：
去骨雞腿排 1片 boneless chicken thigh
鹽 適量 salt
黑胡椒 適量 black pepper
香腸 3條 sausage 3
吐司 適量 bread
熱狗麵包 1個 hot dog bun 1
五香里肌肉片 2片 marinated pork loin slices 2
韓式梅花豬肉片 2片 marinated pork shoulder slices 2
鮮香菇 4朵 shiitake mushroom 4
青椒 1顆 green bell pepper 1
玉米筍 適量 baby corn
洋蔥 1顆 onion 1
烤肉醬 適量 BBQ sauce

作法：
1. 將烤盤的火力調至中火熱鍋，平盤上噴上少許油，再用廚房紙巾擦去多餘油。
2. 青椒去籽切片串起、洋蔥對半切成四等分厚片、香菇去蒂串起、玉米筍洗淨備用。
3. 熱鍋後將肉片、雞腿排（雞皮朝下）、香腸排上，待肉片邊緣變白後即可翻面。
4. 雞腿排煎至雞皮面金黃後翻面，香腸表面變焦黃後翻面，並於表面畫斜刀，烤至兩面均焦香，即可依個人喜好夾吐司、生菜或麵包搭配食用。
5. 原盤將蔬菜排上，刷上烤肉醬，待蔬菜稍微烤軟後即可起鍋食用。

五香里肌材料：
豬里肌肉片 1000g pork loin slices
醬油 50g soy sauce
蒜泥 80g garlic puree
米酒 2大匙 cooking rice wine 2tbsp
五香粉 1大匙 5 spice powder
糖 2大匙 sugar 2tbsp

作法：
1. 將醃料倒入保鮮盒中混合均勻，並與豬肉片抓勻，放入冰箱醃漬至少2小時。
2. 醃好的豬肉片可放在冷藏約2週，放冷凍庫可保存約1個月。

韓式梅花豬材料：
梅花豬肉片 1000g pork shoulder slices
鳳梨泥 80g crushed pineapple
蒜泥 50g garlic puree
味醂 50g mirin
米酒 2大匙 cooking rice wine 2tbsp
醬油 50g soy sauce

作法：
1. 將醃料倒入保鮮盒中混合均勻，並與豬肉片抓勻，放入冰箱醃漬至少2小時。
2. 醃好的豬肉片可放在冷藏約2週，放冷凍庫可保存約1個月。

蛋包吐司
金黃蛋皮完美包覆吐司
材料：
吐司 1片 bread 1slice
蛋 1顆 egg
高麗菜絲 適量 cabbage
蕃茄醬 適量 ketchup
奶油 適量 butter
作法：
1.烤盤加熱，用奶油稍微刷烤盤，加熱後將吐司放上煎至兩面金黃備用。
2.烤盤上打入一顆蛋，再將蛋液刷滿烤盤，接續將吐司放上、鋪上高麗菜司、擠上少許蕃茄醬後，將蛋皮左右鋪上吐司，讓吐司完整被蛋皮包覆，雙面煎至金黃即可。



步驟1：製作基礎肉餡
絞肉 250公克/ minced pork 250g
蔥花 10公克/scallion 10g
薑末 5公克/ginger 5g
調味料：
鹽 1/2茶匙/salt 1/2tsp.
細糖 1茶匙/sugar 1tsp.
胡椒粉 1/2茶匙/ white pepper powder 1/2tsp.

作法：
絞肉放入所有調味料，再加入蔥花和薑末拌勻即可。


步驟2：加點料變化各種口味！
1.加剝皮辣椒
材料：
剝皮辣椒 40公克/ Taiwan peeling pepper 40g
基礎肉餡 1份/filling

作法：
1.將剝皮辣椒碎放入肉餡中，攪拌均勻至肉餡黏稠扎實。
2.取約50公克的肉餡，放入烤盤中，利用模具，稍微整形成圓形即可。


2.加脆瓜
材料：
花瓜 40公克/ pickled cucumber in soy sauce 40g
基礎肉餡 1份/filling

作法：
1. 將瓜仔碎放入肉餡中，攪拌均勻至肉餡黏稠扎實即可。
2. 取約50公克的肉餡，放入烤盤中，利用模具，稍微整形成圓形即可。


3.包起司

材料：
起司 適量/cheese q.s.
基礎肉餡 1份/filling

作法：
取適量肉餡放入烤盤中，稍微在中央壓出一個小洞，擺上起司，再蓋上另外的肉餡，整形成圓形。


4.包鹹蛋黃
材料：
鹹蛋黃 適量/salted duck yolk q.s.
基礎肉餡 1份/filling

作法：
取適量肉餡放入烤盤中，稍微在中央壓出一個小洞，擺上鹹蛋黃，再蓋上另外的肉餡，整形成圓形。



作法：
1. 鍋子開中火，煎約5分鐘至油脂冒出後，用竹籤將肉丸子翻面。
2. 再煎5分鐘後再翻一次，稍微翻轉將肉丸子煎至焦香定型即可取出。


香煎米漢堡
材料
白飯 適量 steamed rice q.s.
市售照燒醬 適量 teriyaki sauce q.s.
起司片 適量 cheese q.s.
雞蛋 適量 egg q.s.

肉餡
牛絞肉 250公克 mimced beef 250g
豬繳肉 250公克 minced pork 250g
紅蘿蔔末 30公克 carrot 30g
洋蔥末 40公克 onion 40g
鹽 1/2茶匙 salt 1/2tsp.
糖 1/2茶匙 sugar 1/2tsp.
黑胡椒粉 1/2茶匙 ground black pepper 1/2tsp.
蛋液 1顆 egg 1

作法
1.牛絞肉、豬絞肉加入糖、白胡椒粉混合，再加入蛋液拌勻後加入紅蘿蔔末、洋蔥末拌勻成肉餡。
2.將絞肉揉成每份約110公克。
3.煎盤每格都填入白飯壓實，煎至底部上色，再刷上照燒醬，再取出就是米漢堡的米餅。
4.煎盤在噴上少許油，放入蛋與漢堡肉，蓋上蓋子煎至兩面焦香。
5.再將米餅、蛋、漢堡排與起司疊起來就完成囉。



沙茶鍋
材料
乾魷魚 50公克 dried squid 50g
洋蔥絲 120公克 onion 120g
蔥段 30公克 scallion 30g
沙茶醬 100公克 Sa cha paste 100g
高湯(或水) 1400ml stock 1400ml
鹽 1茶匙 salt 1tsp.
速配火鍋料
豬肉片 適量 pork slices q.s.
青菜 適量 vegetable q.s.
火鍋料 適量 hotpot pack q.s.
作法
1. 鍋中倒入1大匙油，放入乾魷魚炒香，再放入洋蔥、蔥段爆香。
2. 放入沙茶醬炒香，放入高湯(或水)，蓋上鍋蓋煮滾。
3. 加鹽調味後，鍋底完成。
4. 可以涮沾上蛋液的豬肉片吃。



-

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cherry shrimp 在 Tasty Japan Youtube 的精選貼文

Tasty Japan By Tasty Japan

2021-07-23 10:00:10 有 5,208 人看過 有 157 人喜歡
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小柳ゆきさんがTasty Japan初出演！
「あなたのキスを数えましょう」を歌う小柳ゆきさんは本当に“キス”を数えられるのか！？検証してみました。
天丼の中に鱚（キス）の天ぷらがいくつ入っているか・・・を数えていただきました！果たして結果は・・・
当時女子高生だった小柳さんが、デビューした頃象に残っていることや、お家時間で楽しんでいること、紅白歌合戦出演時の感想など・・・興味深いお話も盛りだくさんでお届けします！

■Tasty Japan
Instagram：https://www.instagram.com/tastyjapan
Twitter：https://twitter.com/TastyJapan
Pinterest：https://www.pinterest.jp/tastyjapan
Official：https://www.buzzfeed.com/jp/badge/tastyjapan

■小柳ゆき最新情報
ライブツアー情報: https://yuki-k.fanmo.jp/lost-anniversary-tour-sphere/
YouTubeチャンネル: https://www.youtube.com/c/YukiKoyanagiOfficialChannel/
Instagram: https://www.instagram.com/yuki_koyanagi/

＜小柳ゆき　全楽曲サブスクリプションサービス配信中＞
プレイリスト／アーティスト・ページ: https://koyanagiyuki.lnk.to/playlist
20周年ベスト『20th Anniversary Best』：https://warnermusicjapan.lnk.to/ykoyanagiPu
MVプレイリスト：https://www.youtube.com/playlist?list=PLfw_M-2Kl7rCv4ncxnG6N8hTn41L2yqUV

「あなたのキスを数えましょう～You were mine～」: https://www.youtube.com/watch?v=vhSng8rgOw4&t=4s

---

Tasty Japanスペシャル天丼
1人分

材料：
■天ぷら衣
薄力粉 120g
冷水 200ml
卵黄1個

■梅衣
梅干し　少量
天ぷら衣　少量

■青海苔衣
青海苔　少量
天ぷら衣　少量

■柿の種衣
柿の種（細かく砕いておく）　適量

■天ぷら
鱚（キス）　2尾（下処理をして4切に切っておく）
真鯛　1切
車海老　1本
なす　1切
マッシュルーム　半分
れんこん　1切
とうもろこし（蒸したもの）　1切
アスパラガス　1切
プチトマト　1個
焼き海苔　1切
大葉　1枚

■天だし
だし　40ml
酒　5ml
みりん　5ml
濃口しょうゆ　5ml
薄口しょうゆ　5ml
温泉卵　1個

■たれ
濃口しょうゆ　50ml
砂糖　30g
みりん　50ml
はちみつ　20g

■おろしぽん酢
ぽん酢　適量
大根おろし　適量
おろし生姜　適量

■抹茶塩
塩　少量
抹茶　少量

■葉山椒ごはん
ごはん　100g
山椒の葉　5g
クレソン　少量

花穂紫蘇　適量

作り方：
1. 車海老は尾を残して殻と剣先をむき、背わたを抜き、尾の先を切って、包丁の先で汚れをしごき出す。
2. 衣を作る。ボウルに卵黄を入れて、冷水と合わせよく溶きほぐす。薄力粉を加えて混ぜ、少し粉が残る程度で混ぜるのをやめる。冷蔵庫に入れて冷やしておく。
3. 天ぷらを作る。鱚以外の食材に薄力粉をまぶし、余分な粉ははらう。衣をまとわせたら175°C～180°Cの揚げ油に入れ、浮いてくるまで揚げたら、揚げバットにとって油を切る。
4. 鱚を揚げる。薄力粉をまぶし、天ぷら衣、梅衣、青海苔衣でそれぞれ揚げる。最後の一つは天ぷら衣に潜らせて砕いた柿の種を纏わせて揚げる。
5. たれを作る。調味料を鍋に入れて、とろみがつくまで煮詰める。
6. 葉山椒ごはんを作る。山椒の葉とクレソンを刻んでご飯と混ぜる
7.器に(6)のごはんをセルクルを使って盛り付け、上に天ぷらを盛る。仕上げに花穂紫蘇を散らしたら、完成！

調理協力：山吹 心之助

===

Tasty Japan Special TENDON
Servings: 1

INGREDIENTS
◆Tempura batter
120g flour
200ml cold water
1 egg yolk

◆Plum tempura batter
Some plum (umeboshi)
Some tempura batter

◆Dried seaweed tempura batter
Some dried seaweed flakes
Some tempura batter

◆KAKINOTANE (rice crackers) tempura batter
Some Kakinotane (crashed)

◆Tempura
2 sand borer fish (Kisu; slice and cut into 4 pieces)
1 slice snapper
1 tiger shrimp
1 slice eggplant
1 slice (half) mushroom
1 slice lotus root
1 slice corn (steamed)
1 slice asparagus
1 cherry tomato
1 slice dried seaweed
1 perilla leaf

◆Tempura dashi
40ml dashi broth
5ml sake
5ml mirin
5ml soy sauce
5ml soy sauce (light)
1 soft boiled egg

◆Sauce
50ml soy sauce
30g sugar
50ml mirin
20g honey

◆Ponzu with grated radish
Some ponzu
Some grated radish (daikonoroshi)
Some grated ginger

◆Matcha salt
Some salt
Some matcha powder

◆Rice with Japanese pepper leaves
100g steamed rice
5g Japanese pepper leaves
Some watercress

Some hanahoziso (Perilla flower spike)

PREPARATION
1. Peel and devein the shrimp. Slit the tailor the shrimp and rub with the other side of the knife.
2. For tempura batter: Mix the egg yolk and cold water in a bowl. Add flour into the bowl and mix. (Do not over mix, keep some flour.) Cool it in the refrigerator.
3. For tempura: Dust all tempura ingredients (except borer fish) lightly with flour and dip in tempura batter (2). Cook in the oil (175°C to 180°C). When these tempura ingredients float in the oil, transfer to a tempura tray.
4. For borer fish tempura: Dust borer fish lightly with flour. Make 4 flavors with tempura batter, plum tempura batter, dried seaweed tempura batter, and kainotane (dip in the batter and coat with crashed kakinotane). Fry in the oil.
5. For the sauce: Heat soy sauce, sugar, mirin, and honey in a pot. Simmer until thicken.
6. For rice with Japanese pepper leaves: Chop pepper leaves and watercress and combine with rice.
7. Put the rice (6) on a plate. Place all tempura on top. Sprinkle with some hanahozisho.
8. Enjoy!


---


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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
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cherry shrimp 在 Tasty Japan Youtube 的精選貼文

Tasty Japan By Tasty Japan

2021-05-29 16:00:07 有 12,112 人看過 有 174 人喜歡
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タイのサラダ！大根を使ったソムタムをご紹介します！
とっても万能な千切りピーラーを使って、簡単に大根の千切りができちゃいます♪
タイのサラダをぜひ、作ってみてくださいね！

ダイコンソムタム
2人分

材料：
大根　150g
パプリカ　1/4個
インゲン　4本
ミニトマト　4個
ピーナッツ　10g
サラダ油　適量
Aレモン果汁　大さじ3
A砂糖　大さじ1
Aナンプラー　小さじ2
Aおろしにんにく　小さじ1/2
A塩　少々
A干しえび　5g
　
作り方：
1. 大根は皮をむいてソムタムピーラーで千切りにする。ミニトマトはヘタを取って半分に切る。パプリカは薄切りにする。インゲン3cm幅程度に切る。干しえびは粗く刻む。

2. フライパンに油を熱したらパプリカとインゲンを加えて中火で1分程度炒める。

3. ボールにAを入れてしっかり混ぜたら全ての野菜とピーナッツを加えてしっかり混ぜて皿に盛ったら、完成！

===

Daikon Salad
Servings:2

INGREDIENTS
150g Daikon radish
1/4 Paprika
4 Green beans
4 Cherry tomatoes
10g Peanuts
Stir-fry oil
A 3 tablespoons Lemon juice
A 1 tablespoon Sugar
A 2 teaspoons Fish sauce
A 1/2 teaspoon Grated garlic
A Salt
A 5g Dried shrimp

PREPARATION
1. Peel the radish and shred it with a som tam peeler. Cut the cherry tomatoes in half. Slice the paprika into thin slices. Cut the beans into 3 cm long pieces. Finely chop the dried shrimp.

2. Heat the oil in a frying pan, add paprika and green beans, and fry on medium heat for about 1 minute.

3. Put A ingredients in a bowl and mix well. Add all the vegetables and peanuts, mix well and serve on a plate, and you're done!

4.Enjoy!

#TastyJapan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
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