關於 pork parts ，我們在網路上蒐集到這些相關的討論、資訊與評價

❤️ TRẢI NGHIỆM BUFFET TẠI CHÚ BI QUÁN NƯỚNG - BUFFET AT CHUBI GRILL RESTAURANT 🍖

Quán này 2 đứa có review hồi lâu rồi, mà giờ thấy quán có buffet nên nhất định là phải đi luôn. Tính ra ăn buffet ở đây là lợi thật sự so với gọi món nếu mọi người để ý nhé 😗
Đi 2 người nên bọn mình ăn phần Búp-phê pha Plus để được nhiều loại thịt.
Như mọi khi, thịt ở đây vẫn chất lượng nhất luôn, thịt heo mỡ giòn ko bị ngấy, bò mềm tan 🤤 Lòng C thấy nhiều người có chê hôi, mà bọn mình ăn ngon mà, có nầm bò thì có mùi sữa hơi nặng thật 😅 Mỗi đĩa thịt hơi ít nên phải gọi nhiều lần, nhưng mà thế cũng tốt, ăn bn hết bấy nhiêu. Xốt chấm vẫn là 3 loại đó, nhưng mà bớt cay đi hẳn, mình thích ăn cay nên hơi puồn :<
Có 1 cái giảm chất lượng so vs đợt đầu ăn là dưa leo ngâm chả còn chua nữa rồi mà bị ngọt quá, ăn ko giải ngấy nữa hiu hiu Mong quán chú ý lại cái đó, cứu cánh của bữa nướng cho đỡ ngấy mà 😭😭
Nhìn chung thì 2 đứa thấy quán mở thêm buffet ntn ổn hơn hẳn ấy, mỗi lần đi ăn ko phải xót ví nữa 🙆
🔴 Chú Bi quán nướng
📍48 Nguyễn Chí Thanh
💲179-238k (chưa kèm VAT)
----------
We wrote a review about this place once already, but they started having buffet for a while so we definitely had to try it. Tbh, the buffet is way cheaper than you eat normally.
It was just the 2 of us so we had the Plus Buffet (238k - without VAT) 😗
As usual, the meat were excellent, tasty pork with balance fat and meat layers, tender beef, fresh and high quality meat 🤤 The intestines were alright, some people said they were too smelly, but we did enjoyed them. The breast parts we admit they were a bit smelly because of th milk tho 😅 Each portion on the plates were pretty small so we had to order many times, but actually that's quite nice cuz we can order just as much as we needed. The sauces were the same, 3 kinds, but less spicy, but I like them spicyyyy!
There was one thing that they changed, was the recipe of the pickles, too sweet and no longer sour. It was the main thing to freshen the whole meallll 😭😭
But anw, smart move of them for making the buffet, we'll go there a lot more often for this 👏
#quannuongchubi #chubi @ CHÚ BI quán nướng

To-Ricos runs two units at Old Airport Road Food Centre. As for why their name is To-Ricos, it’s because the owner used to sell fried chicken under the Brazilian franchise name To-Ricos. So, when they started selling kway chap, they reused the name. You can choose which parts you want and don’t want in the set. I wouldn’t call the soup flavourless, but there wasn’t much taste or depth to it. ⁣⁣
⁣⁣
The noodles themselves were soft and smooth. The distinctive smell of innards was present, but surprisingly wasn’t off-putting. They did a good job in cleaning the parts. Biting into the large intestine kind of felt like munching on a thicker version of chicken skin. The small intestine was creamier and had a funkier taste to it. But, it wasn’t overpowering at all. The whole piece of pork belly was easy to chew, especially the fatty layer. So sinful, but so good.⁣⁣
⁣⁣
Read more at:⁣⁣
https://www.misstamchiak.com/to-ricos-guo-shi/
⁣⁣
To-Ricos Guo Shi⁣⁣
Address: 51 Old Airport Road Food Centre, Singapore 390051⁣⁣
Close on Monday & Tuesday.⁣⁣
⁣⁣
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣⁣
⁣⁣
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!⁣⁣

今日教大家
📌蟹炒年糕
📌冬菇炆髮菜蠔豉
📌 肉桂卷

✨✨✨✨✨✨✨✨✨✨
💥盤菜/大地魚粉/菇粉💥
https://www.ccm73.com.hk
☎️+852-62193095
WhatsApp☎️+852-62193095

✨✨✨✨✨✨✨✨✨✨
護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20201213 Live Recipes
特別鳴謝Easycook 義工團的食譜，辛苦晒🙏

蟹炒年糕

材料
📌 蟹一大隻或兩隻中size （肉蟹糕蟹都可以）
📌 韓國年糕（一塊塊或一條條都可以）
📌 蔥適量
📌 薑適量
📌 蠔油一湯匙
📌 紹興油適量
📌 老抽適量
📌 糖適量
📌 醋適量
📌 麻油適量

做法
1. 蟹先切件，洗乾淨。韓國年糕用水浸軟。薑，蔥，切絛。
2. 準備一隻碟，灑上生粉，把蟹腳蟹肉部份撲上生粉，蟹螯也撲上生粉。蟹汁留起備用。
3. 油落鑊，燒紅鑊，把蟹腳蟹肉部份向油，蟹腳向上，再落蟹螯，只煎，不要炒，盡量不要郁動。之後翻轉另一面再煎，見熟了就盛起在碟上，備用。
4. 鑊不用洗，直接落薑，蔥頭爆香，加入蟹汁，把已煎好的蟹再落鑊，兜勻，再加入已浸軟的韓國年糕，放少許熱水，麻油，紹興油，老抽，蠔油，糖，醋，再放入蟹蓋，之後煮至收乾汁，稍為兜勻，上碟，即成。

English Version
Stir-Fried Crab with Rice Cakes
(YouTube video starts at 3:18.)
Ingredients:
Mud Crab - 2 (Clean and chop into pieces. Pat thin layer of corn flour/starch on the parts that have crab meat to lock in moisture and sparingly on other parts. Do not flour crab shells. Save the crab liquid and tomalley.)
Rice cakes - (soak in hot water to separate them and absorb more flavor when cooking.)

Seasoning ingredients:
Ginger - sliced
Shallots - sliced
Green onion - bottom white parts
Hot water
Sesame oil
Shaoxing wine
Dark soya sauce - to taste
Oyster sauce - 1 tbsp
Sugar - to taste
Chinese red vinegar - to taste (to add more crab flavor)

Methods:
1. Heat up a wok and add oil. Add crab pieces with the meat sides facing down to lock in moisture. DO NOT add the crab shells yet. DO NOT touch time or avoid flipping them too many times. Cook until they turn bright red then transfer to a plate. Set aside.

2. Add ginger, shallots, green onion (bottom white parts), and stir-fry until fragrant. Add in any liquid &/or tomalley from the crabs.

3. Return the partially cooked crab pieces back to the wok. Add in rice cakes, hot water, sesame oil, and Shaoxing wine, dark soya sauce, oyster sauce, sugar, and Chinese red vinegar. Place the crab shells on top and cover the wok with a lid.

4. Cook until the sauce has reduced. Transfer to a serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨
冬菇炆髮菜蠔豉
食材：
📌冬菇六至八隻(用水浸軟後蒸30分鐘*留下冬
菇水備用*
📌髮菜二兩 (浸下洗淨及冲水幾次再加小小
水撈下備用)
📌蠔豉八粒 (先浸一陣後洗淨*但不要浸太耐會
浸走晒D味*浸完蒸30分鐘)
📌燒肉一條
📌豆乾-卷型(浸淋後再榨5-6次, 用豆乾代替了
江瑤柱)
📌生菜(預先擺放在上碟用的碟邊)
📌四粒乾蔥
📌四粒蒜頭
📌四片姜
調味料：
📌蠔油 2湯匙
📌老抽 1 湯匙
📌糖 小許
📌紹興酒
📌麻油
📌菇粉
📌粟粉(用冬菇水去開)
做法：
1. 燒熱個鑊,加油. 放入姜和蒜頭炒香至蒜變小小金黃色
2. 轉小火放入蠔豉兩邊煎香後, 將蠔豉拿起備用
3. 現在蒜頭應該變啡色, 加入燒肉和姜、蒜一起炒幾下放鑊的一邊, 另一邊放入冬菇分開炒
4. 將全部(3)一起炒幾下,再加入蠔豉炒, 然後加入冬菇水
5. 加入蠔油, 小小糖, 老抽再將髪菜平均分佈在鑊面後, 加入豆乾和小小菇粉
6. 再加麻油和小小酒入(5), 然後加粟粉水
7. 煮滾可以起鑊，將全部(6)倒進預先鋪上了生菜的碟上面

English Version
Braised Dried Oyster with Fat Choy
(YouTube video starts at 19:59.)
Ingredients:
Dried oysters - (wash, especially the sides, soak a bit and not too long to avoid loosing the flavor, and steam for ½ hour)
Dried mushrooms - (wash, soak to rehydrate, and steam for ½ hour)(Save the water from soaking the mushrooms.)
Chinese roast pork belly - sliced (this is for more flavor from the pork belly skin and aroma)
Dried bean curd rolls - (soak, rinse, squeeze 5 – 6 times until dry, and cut into chunks)
Fat Choy - (soak, wash and rinse a couple of times, and lastly mix with a bit of oil and set aside)

Seasoning ingredients:
Ginger - sliced
Garlic - sliced
Green onion - sliced
Mushroom water (from soaking mushroom)
Oyster sauce - 2 tbsp or more to taste
Sugar - to taste
Dark soya sauce - 1 tbsp or taste
Mushroom seasoning powder - a sprinkle
Corn flour/starch and mushroom water - to thicken sauce
Shaoxing wine
Sesame oil

Garnish
Green lettuce leaves - (arrange in a circular pattern on the serving plate)

Methods:
1. Heat up a wok and add oil. Add in and ginger, garlic, and stir-fry until fragrant.

2. Add in dried oysters and stir-fry until fragrant on LOW heat. Transfer to a plate and set aside. This will make the dish more flavourful.

3. Add in Chinese roast pork belly and stir-fry a bit. Add in mushrooms and stir-fry until they absorb all the garlic oil and fragrant.

4. Return the dried oysters back to the wok and stir -fry.

5. Add in mushroom water (saved earlier when soaking the mushrooms), oyster sauce, sugar, and dark soya sauce.

6. Add in fat choy by spreading evenly in the wok.

7. Add in dried bean curd rolls, sprinkle in mushroom seasoning powder, mix well and bring to a boil.

8 Drizzle in Shaoxing wine and sesame oil.

9. Add in corn flour/starch and mushroom water mixture to thicken sauce. Mix well and transfer to the serving plate lined with green lettuce leaves.

10. Arrange the dried oysters in the center of the serving plate and the mushrooms around the dried oysters. Serve.

✨✨✨✨✨✨✨✨✨✨
肉桂卷

麵團材料：
自發粉 140gr. (可用麵粉140 gr. + 1茶匙發粉)
牛奶 半杯
牛油(溶） 5湯匙

肉桂餡材料：
牛油(溶） 3湯匙
黃砂糖 75 gr.
鹽 少許
粟粉 1湯匙
玉桂粉 1湯匙

糖粉 （裝飾用）

做法：

1. 座枱攪拌機裝上打麵團的勾. 自發粉和牛奶用攪拌機稍為拌勻，加入溶牛油再打至成麵團

2. 在麵團攪拌同時，把所有肉桂餡材料放入大碗來拌勻備用

3. 枱面鋪上矽膠墊，噴少許橄欖油。把打好麵團移到矽膠墊上，用手磋3分鐘 (如果不想用手磋，可用攪拌機打多2-3分鐘)

4. 用麵棍把麵團碾開至半厘米厚，把肉桂餡平均鋪在麵團上(如肉桂餡稍為硬身,可先用微波爐加熱少許使其軟化)

5. 肉桂餡掃均後，把麵團捲成一條，然後用矽膠墊捲好放入冰箱雪至硬身(約5分鐘)

6. 肉桂卷硬身後取出切片(大約1-1.5厘米一片)

7. 放入已噴油的氣炸鍋焗盆內，用180度焗7分鐘後，把玉桂卷反轉再焗5分鐘後取出, 灑上糖粉即可食用。

肥媽 Maria Cordero
YouTube Live – December 12, 2020 Recipe English Version
Cinnamon Rolls
(YouTube video starts at 3:37.)
Ingredients:
Self-raising Flour - 140g (or use all-purpose flour and add 1 tsp of baking powder)
Milk - ½ cup
Unsalted butter - 5 tbsp (melted)

Cinnamon filling ingredients:
Unsalted butter - 3 tbsp (melted)
Brown sugar - 75g
Salt - a sprinkle
Corn flour/starch - 1 tbsp
Cinnamon powder - 1 tbsp

Parchment paper

Methods:
1. In a bowl, add in unsalted butter, brown sugar, salt, corn flour/starch, cinnamon powder, and mix well. This is the cinnamon filling. Set aside.

2. In a stand mixer bowl, add in self-raising flour, milk, melted butter, and mix well until it becomes a dough. Add more self-raising flour if necessary. You may hand mix and knead to a dough.

3. Roll the dough into a thin rectangle sheet.

4. Spread cinnamon filling prepared in Step 1 evenly onto the dough sheet.

5. Tightly roll the dough up and seal both ends of the roll, wrap in a parchment paper, and freeze it for a couple of minutes in the FREEZER.

6. Spray oil in the basket of the air fryer.

7. Once the dough is slightly hardened, unwrap the parchment paper, slice into equal size pieces, and transfer them into the air fryer lined with perforated parchment paper.

8. Bake them at 180C (356F) for 7 minutes then turn them on to the other sides and bake for another 5 minutes. Sprinkle icing sugar on top right before serving.
If using the oven, reduce the butter and sugar and increase the cinnamon powder amounts

✨✨✨✨✨✨✨✨✨✨✨✨✨✨
泡菜炒年糕

材料
📌 泡菜
📌 韓國年糕
📌 蔥頭適量
📌 薑適量
📌 菇粉適量
📌 中國芹菜適量
📌 辣油適量
📌 麻油適量
📌 頭抽適量

做法
1. 韓國年糕用水浸軟
2. 油（少少）落鑊，落薑，蔥頭，爆香，再落泡菜，之後加入韓國年糕，兜勻。再加入熱水，兜勻。
3. 加入菇粉，兜勻，加入麻油，頭抽，再兜勻，再落中國芹，兜勻。（如果喜歡食辣，可現時加入辣油），上碟，即成。

English Version
Vegetarian Stir-Fried Rice Cakes with Kimchi
(YouTube video starts at 45:00.)
Ingredients:
Rice cakes - (soak in hot water before cooking to absorb more flavor)
Kimchi
Chinese celery - sliced
Green onion - sliced (top green parts)

Seasoning ingredients:
Ginger - sliced
Green onion - bottom white parts
Water
Mushroom seasoning powder - a sprinkle
Sesame oil
First extract light soya sauce
Chili oil
Cheese - optional

Garnish:
Chinese celery leaves

Methods:
1. Heat up a wok and add oil. Add in ginger slices and green onion (bottom white parts), and stir-fry until fragrant.

2. Add in kimchi, rice cakes, and stir-fry. Add a bit of water, mushroom seasoning powder, light soya sauce, and mix well.

3. Add in Chinese celery and green onion (top green parts) slices, and mix well.

4. Drizzle in chili oil, mix well, and transfer to serving plate. Optional to add cheese on top. Garnish with Chinese celery leaves. Serve.

＃肥媽食譜
＃肥媽easycook

焼き小籠包のレシピをご紹介します！
生地も手作りで、本格的でお店のような美味しさを実現させました♪
ぜひ作ってみてくださいね。

焼き小籠包
12個分

材料：
■生地
薄力粉　90g
強力粉　30g
ベーキングパウダー　小さじ1/2
塩　ひとつまみ
砂糖　ひとつまみ
ごま油　小さじ1/2　
ぬるま湯　70ml

■鶏スープ
熱湯　50ml
粉ゼラチン　3g
鶏ガラスープの素（粉末）小さじ1

■具
豚ひき肉　120g
長ねぎ　1/3本
しいたけ　1個
Aおろししょうが　小さじ1/4
Aおろしにんにく　少々
Aしょうゆ　小さじ1
Aオイスターソース　小さじ1
Aごま油　小さじ1
A砂糖　少々

片栗粉（打ち粉用）適量
万能ねぎ（小口切り）適量
からし　適量
酢　適量
しょうゆ　適量
コショウ　適量

作り方：
1.鶏スープの材料をすべて混ぜ、冷蔵庫で冷やし固める。

2.生地を作る。ボウルに薄力粉、強力粉、ベーキングパウダー、塩、砂糖を入れ、菜箸でぐるぐる混ぜる。真ん中を少しくぼませてぬるま湯、ごま油を入れて菜箸でぐるぐる混ぜる。粉っぽさが無くなって、ぽそぽそしてきたら押さえるようにしてまとめる。

3.調理台に出し、伸ばして折りたたむを繰り返しながらこねる。表面が滑らかになってきたらボウルに入れ、ラップをして30分寝かせる。

4.具を作る。長ねぎ、しいたけはみじん切りにしてボウルに入れ、豚ひき肉、Aを加えて粘りがでるまでよく混ぜる。(1)を取り出して包丁で刻んでボウルに加えて混ぜ、12等分に分ける。

5.まな板と麺棒に片栗粉をひき、(2)の生地を取り出す。直径3㎝くらいの棒状にし、12等分に切る。

6.1個ずつ作っていく。切り口に上にし、手のひらで軽く押さえてから麺棒の端を使って伸ばす。左手で生地を左に回転させながら麺棒で伸ばす。真ん中を厚めに直径8㎝くらいに伸ばす。（いびつな形でも大丈夫）

7.まな板の上に包んでいく。生地の周囲に水をつけ、真ん中に(4)をスプーンでのせ、(4)にかぶせるように生地の1ケ所ををつまむ。親指をはずさずにひと差し指でひだを寄せながらつまむ。1周したらきゅっとねじって閉じる。これを12個作る。

8.フライパンにサラダ油を引いて(7)を並べる。蓋をして中火で5分焼く。裏に焼き目がついたら、水80mlを加えて蓋をして弱火で10分焼く。蓋を取って強火で水分を飛ばす。

9.器に万能ねぎをしき、焼き目を上にして器に盛る。辛子と酢こしょうや酢しょうゆを添える。


Grilled Dumplings
Servings: 12

INGREDIENTS

-Dumpling dough
90g Flour
30g Bread flour
1/2 teaspoon Baking powder
1 pinch Salt
1 pinch Sugar
1/2 teaspoon Sesame oil
70ml Luke warm water
Potato starch

-Chicken stock
50ml Hot water
3g Powdered gelatin
1 tablespoon Chicken glass soup base

-Filling
120g Minced pork
1/3 Japanese leek
1 Shiitake mushroom
A 1/4 teaspoon Grated ginger 1/4
A Grated garlic (to taste)
A 1 teaspoon Soy sauce
A 1 teaspoon Oyster sauce
A 1 teaspoon Sesame oil
A Sugar

Potato starch (for dusting)
Spring Onion

PREPARATION
1. Mix all chicken broth ingredients and chill in the refrigerator to harden.

2. Make the dough. Put flour, bread flour, baking powder, salt and sugar in a bowl and mix them with chopsticks. Make a small hole in the middle and pout in the lukewarm water and sesame oil, mix well with chopsticks. When most of the dry ingredients are gone, knead with your hand until everything is fully incorporated.

3. Place the dough into a countertop and knead while stretching until the dough is smooth and bouncy. Put the dough ball in a bowl, cover with plastic wrap and let rest for 30 min.

4. Finely chop the green onions and shiitake mushrooms, put them in a bowl, add minced pork and A ingredients, and mix well until sticky. Chop the chicken broth gelatin into small pieces, add to the filling mixture and mix gently. Divide into 12 equal parts.

5. Sprinkle potato starch on a cutting board and place the dough (3) on top, stretch into a cylinder shape of about 3cm of diameter and cut into 12 equal parts.

6. Take each of the dough pieces and press with your hand and using a rolling pin shape into a circle. Use your left hand to rotate and stretch the dough while using the edge of the rolling pin to roll and flatten the edges. Knead the center of the dough circles thicker while stretching the edge until you have a circle of about 8cm in diameter. (It doesn’t have to be a perfect circle)

7. Place the dough circles into a cutting board, soak the edges with water so the dough will stick to itself. Place the filling in the center and pinch the dough edges while rotating and folding with your thumb, once you have closed the dumpling pinch and twist the dough folds to securely seal it. Make 12 dumplings.

8. Pour vegetable oil in a frying pan and add the dumpling. Cover and bake on medium heat for 5 minutes. When the bottom of the dumplings has browned, add 80ml of water, cover and bake on low heat for 10 minutes. Remove the lid and use high heat to evaporate any water that is left.

9. Put the chopped spring onions in a plate and serve the dumplings on top with the grilled side facing up. Serve with mustard, vinegar and pepper, or with vinegar and soy sauce.

10. Enjoy!

#TastyJapan

#レシピ

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◆この玩具について◆
［コレクションNo.0519］
どうも、おもしろ雑貨コレクターの伊勢海老太郎です。今回は大人気！解体パズルシリーズの紹介です。メガハウスの「一頭買い！！ジンギスカンパズル」という商品です。ラム（子羊）のフィギュアを解体して、部位を学ぶパズルです。こだわって4月29日（羊肉の日）に公開しました（笑）。毛刈りバサミも付属しているので、羊毛の毛刈りもできます。毛刈りした子羊のフォルムは食べちゃいたいくらい可愛いです。というわけで、子羊をお決まりのジンギスカンでペロリと頂きました。ジンギスカンということで今回は北海道推しで、北海道の食品もできるだけ一緒に食べてみました。ラム肉は松尾ジンギスカンで、特上ラム（もも）、リブロース（肩）、ラムチョップを食べました。私は定番の特上ラム（もも）が1番美味しく感じました。特上ラムを北海道のビールと米で頂く……もう最高です！今回は北海道推しの動画なのですが、海外の視聴者さまに北海道をどうやって説明すべきか考えた結果、日本列島をクッキーで焼いて北海道を表現することにしました。クッキーで日本列島が完成した時の達成感は凄かったです（笑）。そして動画では北海道のグルメである、やきそば弁当、角屋の焼きそば、熊出没注意の北海道味噌ラーメンを食べました。羊毛から綿菓子を連想して、業務用の綿菓子機も初登場させてみました。綺麗なフワフワの綿菓子ができたと自画自賛していますが、実はリハーサルで何度も失敗していて……動画は10回目くらいです（笑）。綿菓子の小さいのが空中を舞って、リビングが綿菓子まみれになり、部屋の掃除が大変でした。業務用の綿菓子機は家でやるべきではありませんのでご注意ください。しかしそれを言うなら、ジンギスカンも換気扇のない普通の部屋でやるべきではないですね……（笑）。最後はチョコレートフォンデュで終わりましたが、この終わり方は3回連続なので、さすがにしばらくはチョコレートフォンデュはやめようと思います。チョコ好きなので、撮影後に残りを食べるのが楽しみなんですよね（笑）。解体パズルシリーズは本当によくできているのでどれもおすすめです。新作の羊の解体パズルのクオリティーも期待以上でした。登場した雑貨の詳細は下記関連リンクをご確認ください。
冒頭シーンに戻りますが、カニ解体パズルを完全に忘れていて……せっかくなのでコレクションルームに取りに行く様子も少し動画にしてみました。視聴者さまから多く頂く質問「雑貨はどうしているんですか？」の答えになるかもしれないルームツアーを少しだけしてみました（笑）。ほとんどの雑貨は透明の収納ボックスに入っているので、生活はとても地味です（笑）。別の部屋のも合わせるとご覧頂いた透明の収納ボックスが80〜100個くらいあります。さらにクローゼットや棚の中にも雑貨があり、普段使いの雑貨はキッチン棚に収納しています。今回紹介した綿菓子機のような業務用キッチン雑貨（家電）なども50台くらい別の場所にあります。雑貨は全部ですごいざっくりですが5000個くらいありそうです。コレクターと名乗って活動するわりには少ないかもしれません。1万を超えたぐらいでやっと胸を張ってコレクターと名乗れるでしょうか……（笑）。まだまだ紹介していない雑貨のほうが多いので動画作りを頑張ります。そして1万の大台を越えられるようにこれからもたくさんコレクションしていきたいです。
#ジンギスカン
#やきそば弁当
#北海道


◆関連リンク◆
［羊の解体パズルAmazonページ］
https://amzn.to/3dZ0u6F
［羊の解体パズル楽天ページ］
https://a.r10.to/h6wiAs
［牛の焼き肉パズル］
https://youtu.be/tM0cLZR4A4g
［本マグロ解体パズル］
https://youtu.be/8cYxc5yDZgs
［黒豚パズル］
https://youtu.be/HRVbjmOMnp0
［焼き鳥パズル］
https://youtu.be/-mYvJDs3Wlk
［トラフグ解体パズル］
https://youtu.be/7amny75y8gs
［クジラナイフ］
https://www.utihamono.com/knife/kujira.html
［ズワイガニ解体パズル］
https://youtu.be/f5qV_hyUhnI
［日本刀ハサミ］
https://amzn.to/2yEP56K
［47都道府県クッキー抜き型］
https://youtu.be/SssEuCilpuY
［時空のトラブル］
https://83s.shop/items/60017fe7da019c0b5cdd4817
［松尾ジンギスカン］
https://www.rakuten.ne.jp/gold/matsuo/
［羊の茶碗（ボウル）］
https://a.r10.to/hyQCEJ
［羊の箸］
https://amzn.to/3aMJVZS
［羊の小皿］
https://zozo.jp/shop/titicaca/goods-sale/22467237/
［松尾ジンギスカンポテトチップス］
https://a.r10.to/hDxQ92
［子羊の木皿］
https://a.r10.to/huJFH7
［北海道皿（大）］
https://a.r10.to/hyeigT
［北海道皿（小）］
https://a.r10.to/hVaQGO
［羊のホーローボール］
https://a.r10.to/hyUzx1
［羊の楕円皿］
https://a.r10.to/hN2YoI
［松尾ミユキひつじ琺瑯プレート］
売切れ
［クッカ マグ ひつじ］
https://a.r10.to/hDsc6f
［Shibaful 芝生 コースター ヒツジ］
https://amzn.to/3u3ydld
［BEAMS JAPAN SELECT 北海道 さけくま 貯金箱］
https://zozo.jp/shop/beams/goods/29862399/
［メロンコースター］
https://www.creema.jp/item/2239151/detail
［羊の鍋敷］
https://a.r10.to/hMS0J5
［アインシュタイン皿］
https://youtu.be/Ld1fkZbWFRI
［ベートーベン皿］
https://youtu.be/2tcsjQ4lMAw
［サンアート おもしろ食器 「 偉人フェイスディッシュ 」 バッハ 中皿］
https://amzn.to/3aJFyyr
［羊のぽってり琺瑯マグ］
https://a.r10.to/hyBopg
［ビッテ アニマルコースター (ヒツジ)］
https://amzn.to/3e1WNxm
［日本列島の皿］
https://a.r10.to/haIgOk
［カロリーゼロジョッキ］
https://youtu.be/ut7EDiBzuQg
［「悪いことを言うパンダ」ラーメンどんぶり］
https://a.r10.to/hVbY1h
［BEAMS JAPAN / くま 携帯スタンド］
https://a.r10.to/hyAEcR
［+d ケーブルホルダー Sheep シープ］
https://amzn.to/2Sdi9zh
［業務用 わたがし機 TK-5型 綿菓子機］
https://a.r10.to/hDfeaa
［亀のラジコン］
ヴィレッジヴァンガード店舗で購入
［GUSTAV kitchen knife（斧のような包丁）］
https://youtu.be/Je6I2CO-5bo
［ブタのチョコレートディスペンサー。Pom Pom Pig Chocolate Dispenser］
https://youtu.be/RanvbcOWnKU
［クッカ 小皿 羊］
https://a.r10.to/hyCmLb
［Boska チョコフォンデュ］
https://amzn.to/2Mej002
［フリース 着ぐるみ ヒツジ コスプレ衣装］
https://amzn.to/3t23vrk


◆日記◆
概要欄の文字数上限の為、書けません。


◆SNS◆
［My other channel］
https://www.youtube.com/channel/UCs5DZw6JqgrGuyyjYAjV4IQ
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https://www.instagram.com/iseebitarou_com
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https://room.rakuten.co.jp/iseebitarou/items


◆Description◆
This time I introduced the popular puzzle series "KAITAI PUZZLE". I have introduced many "KAITAI PUZZLE" so far. This time is the new Sheep Puzzle. It's a Sheep Dissection Puzzle. Play with this puzzle to understand the parts of the mutton. I baked lamb and ate it. In Japan, the name of the dish is "Jingisukan". It is a dish of grilled lamb and vegetables. It is a Japanese Hokkaido dish. It is a local food in Hokkaido. Do you know where the location of Hokkaido is? I made the Japanese archipelago with cookies. Hokkaido is the northernmost part of Japan. Look at a lot of Hokkaido-shaped cookies and remember Hokkaido. Both the yakisoba and ramen I introduced are Hokkaido products. Sheep Puzzle allows you to play sheep shaving. Sheep hair is like cotton candy. That's why I wanted to eat cotton candy. I made cotton candy. The video ends with a sheep-shaped cookie and a Hokkaido-shaped cookie. Cookies with chocolate are very delicious. Which "KAITAI PUZZLE" do you like? Yakiniku Puzzle, Tuna demolition puzzle, Pork Puzzle, Snow Crab Dissection Puzzle, Chicken Yakitori demolition puzzle, Pufferfish Dissection Puzzle? I like everything (laugh).
Thank you, Google translation.

みんな大好きなカレーのご紹介です！
味はトマトベースで、野菜はかぶがゴロゴロと、お肉はスペアリブを豪華に入れて柔らかく煮込んだ豪華なカレーです♪
旨味が全部凝縮され、ほっぺたが落ちてしまいそうです・・♡
ちょっとリッチで特別な日の料理に、ぜひ作ってみてくださいね！

スペアリブとトマトカレー
3～4人分

材料：
豚スペアリブ　500g
かぶ（茎を2cm残して4等分に切る）　3個
かぶの葉（2cm幅ざく切り）　1個分
しめじ（石づきをとてほぐす）　1パック
玉ねぎ（薄切り）　1個
おろしにんにく　小さじ1
おろししょうが　小さじ1

水　700ml
酒　50ml
サラダ油　大さじ2
カレー粉　大さじ2

(A)
ダイストマト缶　1/2缶
赤唐辛子　2本
砂糖　大さじ　1/2
塩　小さじ2
しょうゆ　小さじ1

ごはん　適量

作り方：
1.鍋にスペアリブ、水、酒を入れて強火にかける。沸騰してきたら弱火にし、アクを
取りながら30分ゆでる。ゆで汁を450ml とっておく。

2.鍋にサラダ油、おろしにんにく、おろししょうがを入れて弱火で炒める。香りが立
ってきたら玉ねぎを加え、きつね色になるまで中火で20分ほど炒める。

3.しめじとカレー粉を加えて中火で1分ほど炒めたら、(1) のゆで汁、スペアリブ、(A)
を加えて中火で煮る。沸騰して弱火にして、鍋の底を時々混ぜながら20分ほど煮る。

4.かぶを加えて、竹串がスッと通るまで弱火で20分ほど煮たら、カブの葉を加えてさっと煮る。塩（分量外）で味を調える。

5.器にごはんを盛り、(4)をかけたら、完成！


Here is what you'll need!


Spare Ribs and Turnip Tomato Curry
Servings:3~4 people

INGREDIENTS
500g Pork spare ribs
3 Turnip (cut into 4 equal parts, leaving 2 cm of stem)
1 Turnip leaf (2 cm wide chopped)
1 pack Shimeji mushrooms
1 Onion (thin slice)
1 teaspoon Grated garlic
1 teaspoon Grated ginger

700ml Water
50ml Sake l
2 tablespoons Vegetable oil
2 tablespoons Curry powder

(A)
1/2 can Diced tomatoes
2 Red peppers
1/2 tablespoon Sugar
2 teaspoons Salt
1 teaspoon Soy sauce

Appropriate amount of rice

PREPARATION
1. Put spare ribs, water and sake in a pot and heat over high heat. When it comes to a boil, reduce the heat to low and remove the scum from the top, cook for 30 minutes. Remove from heat, strain and reserve 450ml of broth.

2. Put vegetable oil, grated garlic and grated ginger in a pan and fry over low heat. Add the onions and fry on medium heat for about 20 minutes until golden brown.

3. Add shimeji mushrooms and curry powder and cook on medium heat for about 1 minute, add the reserved broth from (1),the spare ribs, and (A) ingredients. Bring to a boil over low heat and simmer for about 20 minutes with occasional mixing of the bottom of the pan.

4. Add turnips and simmer on low heat for about 20 minutes or until the turnips are cooked, then add the chopped turnip leaf and let it simmer for a short time. Season with salt.

5. Plate with rice and you are done, enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network