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

糖廠街市集又黎啦😍今次有好多新既咖啡品牌呀🥰去左支持 @ehoniahk同埋 @even0coffee ✨第一次食 #ehoniank 既小食😆好特別呀☀️而 #even0coffee 係剛剛開業咋🤟🏻率先登陸 #TCSMCoffeeFestival @tcsmarkethk🤤🤤🤤❤️
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Ehonia今次主打Canapé Set🥗裡面有Parma ham melon🍈Cherry Tomato Lollipop🍒Cucumber Cracker with Crabmeat🦀Foie Gras Toast🥪Osmanthus Panna Cotta🍮個人最鍾意蟹肉個個小食☺️好fresh 仲埋惹味❤️
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Even0coffee 採用左 Panama既豆☕️Single Origin Latte 同埋 Espresso 都各有特色🔥佢地既豆係仿效左紅酒釀造🍷厭氧發酵處理法👍🏻所以飲落既味道好Winey🤤color 亦都係dark plum😛聽聞佢地前幾日既iced drip 朝早10點就賣哂啦😏超級搶手⭐️
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📍TCSM Coffee Festival #糖廠街市集
🗓2/11 起 星期一至五 8am to 3pm
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#coffee #coffeefestival #market #hkcoffee #hkfoodie #foodie #hongkong #hk #hkgirl #blogger #hkblogger #food #fooddiary #iphone #photography #foodphotography #foodshot #discover #foodlover #foodblogger #instagram #openrice #精品咖啡 #跟著愛麗絲食好西 #香港遊記 #愛麗絲夢遊香港

Indulge lavishly by having Angelina’s High Tea Set over at Angelina Tearoom tucked inside The Shoppes at Singapore’s Iconic [@MarinaBaySands] along the Canal Level!.
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Angelina is known for the Pastries [Using Ingredients From the Origin] And Their Signature Old-fashioned hot chocolate “L’Africain”! And to appreciate a bit of everything, the best way will be ordering one of the Tea Set [$35++] to try!.
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Tea Set Consists of both Savoury items and Mini Pastries [Chef’ Selections] Assortment along with a choice of Coffee / Tea / Hot Chocolate to go along with!.
•
Here are some of the savoury items:
~ Truffle and Mushroom Ragout , Quail Egg in Mini vol au vent.
~ Tomato Bruschetta.
~ Confit cherry tomato, tuna, Parmigiano on brioche bread.
~ Smoke Salmon, Crunchy cucumber on Angelina Pancake.
~ Geramelized Onion Tart with Feta Cheese!.
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And for the Mini Pastries Section, Expect Macaroon, Tarts and Chocolate Pralines!.
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That said, Their Hot Chocolate was pretty rich in chocolate content and flavour! Along with the cream on the side, It’s simply divine and addictive to have!.
@ Angelina Singapore

https://youtu.be/EkFuNNhqn1E
有得追蹤🎯監察飼養👁️無需自己劏魚👋全部處理妥當👍肉質實🐟味道鮮😋 🅰️優質本地飼養魚🐠食得健康💪🏻買得安心😁
Quality Assured💯 Locally Cultured Fish🐟 Traceable Origin & Quality Test Result🅰️
⬇⬇English recipe follows⬇⬇
薑蔥蒸紅魚：
材料：
紅魚1條
薑切片切絲
蔥切段切絲
紅椒切絲

處理：
1. 紅魚連包裝清水解凍。
2. 30分鐘後，魚擎乾水，在身上切3刀。
3. 在碟上預先放薑絲及蔥段，然後再放紅魚在上面。

烹調：
1. 煲滾1鍋水。
2. 大火蒸魚12分鐘。
3. 魚蒸好後，隔清碟上的魚水。
4. 放薑絲、蔥絲及紅辣椒在魚上面。
5. 灒滾油。
6. 在魚的兩側落豉油，完成。

Steamed red snapper:

Ingredients:
Red snapper 1 No.
Shredded ginger
Shredded green onion
Shredded red pepper

Preparation:
1. Defrost the red snapper with packaging.
2. Hang dry the fish after 30 minutes, cut three times on fish.
3. Put shredded ginger and shredded green onion on plate, then put the fish on top.

Steps:
1. Boil up a pot of water.
2. Steam the fish at high flame for 12 minutes.
3. Pour out the water from plate.
4. Put shredded ginger, green onion and red chili on top of fish.
5. Put hot oil on fish.
6. Pour light soya sauce on two sides of fish. Complete.

蕃茄甜酸寶石魚：
材料：
寶石魚1條

處理：
1. 寶石魚魚連包裝清水解凍。
2. 洗淨蕃茄，1開8。
2. 30分鐘後，洗淨，擎乾水。
3. 蔥切段，薑切幾片。
4. 預備薑絲及蔥絲。
5. 在魚身上切3刀，索乾水，在2面薄薄撲上生粉。

烹調：
1. 放2湯匙落鑊，大火燒熱。
2. 沾上薄生粉的寶石魚，放入鑊煎。
3. 收至中慢火，煎3分鐘。
4. 反轉另一面，再煎3分鐘。
5. 用另一隻鑊，預備酸甜汁：
a. 200毫升水
b. 加入蕃茄
c. 加入冰糖
d. 白醋1/2湯匙
煮滾。
6. 煎好寶石魚，擎乾油分。
7. 煮滾酸甜汁，埋生粉芡。
8. 寶石魚上碟，淋酸甜汁上面，完成。

Jade perch with tomatoes and sweet and sour sauce:

Ingredients:
Jade perch 1 No.
Tomatoes 2 Nos.

Preparation:
1. Defrost the jade perch with packaging.
2. Rinse the tomatoes, divide one tomato in eight equal shares.
2. Rinse and hang dry after 30 minutes.
3. Chop the green onion and slice the ginger.
4. Prepare the shredded ginger and shredded green onion.
5. Make 3 cuts on fish. Put a thin layer of tapioca starch after the fish has been dried well by kitchen towel.

Steps:
1. Heat up 2 tbsp oil in wok at high flame.
2. Fry the jade perch with tapioca starch into wok.
3. Turn to medium~low flame, fry 3 minutes.
4. Fry 3 more minutes on the other side of fish.
5. Boil up the sweet and sour sauce in another wok:
a. 200no water
b. Put tomatoes
c. Put rock sugar
d. White vinegar 1/2 tbsp
6. Cook the made perch well, release the excess oil.
7. Put tapioca starch sauce to the sauce to make it thick.
8. Put the fish on plate, pour the sweet and sour sauce on top, serve.

#ASMR、#relax、#meatsauce
The origin of this food is Bolognese(Italian food) and is arranged in Japanese style.
It has been changed to suit the taste of Japanese people and is a popular homemade food.
In this video, I used sake and hatcho miso instead of using red wine.

# Chapters and ingredients
0:00 0. Introduction

0:09 1. Slice vegetables
- Celery 40g
- Onion 100g
- Tomato 200g

4:47 2. Season the meat
- Ground beef and pork 500g
- Salt 2g

5:24 3. Stir-fry ingredients
- Olive oil 2 tbsp
- Bay leaf 1 piece
- Sake 150ml
- Hatcho miso 50g

7:53 4. Boil spaghetti
- Spaghetti 100g

8:55 5. Final touch
- Olive oil 1 tsp
- Grated cheese 5g

10:01 6. Behind the Scene

I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/

⬇⬇English recipe follows⬇⬇
薑蔥蒸紅魚：
材料：
紅魚1條
薑切片切絲
蔥切段切絲
紅椒切絲

處理：
1. 紅魚連包裝清水解凍。
2. 30分鐘後，魚擎乾水，在身上切3刀。
3. 在碟上預先放薑絲及蔥段，然後再放紅魚在上面。

烹調：
1. 煲滾1鍋水。
2. 大火蒸魚12分鐘。
3. 魚蒸好後，隔清碟上的魚水。
4. 放薑絲、蔥絲及紅辣椒在魚上面。
5. 灒滾油。
6. 在魚的兩側落豉油，完成。

Steamed red snapper:

Ingredients:
Red snapper 1 No.
Shredded ginger
Shredded green onion
Shredded red pepper

Preparation:
1. Defrost the red snapper with packaging.
2. Hang dry the fish after 30 minutes, cut three times on fish.
3. Put shredded ginger and shredded green onion on plate, then put the fish on top.

Steps:
1. Boil up a pot of water.
2. Steam the fish at high flame for 12 minutes.
3. Pour out the water from plate.
4. Put shredded ginger, green onion and red chili on top of fish.
5. Put hot oil on fish.
6. Pour light soya sauce on two sides of fish. Complete.

蕃茄甜酸寶石魚：
材料：
寶石魚1條

處理：
1. 寶石魚魚連包裝清水解凍。
2. 洗淨蕃茄，1開8。
2. 30分鐘後，洗淨，擎乾水。
3. 蔥切段，薑切幾片。
4. 預備薑絲及蔥絲。
5. 在魚身上切3刀，索乾水，在2面薄薄撲上生粉。

烹調：
1. 放2湯匙落鑊，大火燒熱。
2. 沾上薄生粉的寶石魚，放入鑊煎。
3. 收至中慢火，煎3分鐘。
4. 反轉另一面，再煎3分鐘。
5. 用另一隻鑊，預備酸甜汁：
a. 200毫升水
b. 加入蕃茄
c. 加入冰糖
d. 白醋1/2湯匙
煮滾。
6. 煎好寶石魚，擎乾油分。
7. 煮滾酸甜汁，埋生粉芡。
8. 寶石魚上碟，淋酸甜汁上面，完成。

Jade perch with tomatoes and sweet and sour sauce:

Ingredients:
Jade perch 1 No.
Tomatoes 2 Nos.

Preparation:
1. Defrost the jade perch with packaging.
2. Rinse the tomatoes, divide one tomato in eight equal shares.
2. Rinse and hang dry after 30 minutes.
3. Chop the green onion and slice the ginger.
4. Prepare the shredded ginger and shredded green onion.
5. Make 3 cuts on fish. Put a thin layer of tapioca starch after the fish has been dried well by kitchen towel.

Steps:
1. Heat up 2 tbsp oil in wok at high flame.
2. Fry the jade perch with tapioca starch into wok.
3. Turn to medium~low flame, fry 3 minutes.
4. Fry 3 more minutes on the other side of fish.
5. Boil up the sweet and sour sauce in another wok:
a. 200no water
b. Put tomatoes
c. Put rock sugar
d. White vinegar 1/2 tbsp
6. Cook the made perch well, release the excess oil.
7. Put tapioca starch sauce to the sauce to make it thick.
8. Put the fish on plate, pour the sweet and sour sauce on top, serve.

另外我種幾佰多條片?大家入呢個網址 ?全部可以睇曬?https://goo.gl/cuyAZa

you can leave a comment if you have any suggestion on what you want me to eat next!😆
[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today, i made special and really special pasta (is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs ) using Canned Mackerel & Tomato with various toppings like green onion and more , and not only that, i made miso soup as well ( is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. ) , All that is so high in calories , it was so delicious, tasty and really easy in how to make !!

やってほしいことや食べてほしいものがあったらコメント欄で教えてください！😆

weibo（中国の大きいSNS）にも動画やコメントを載せているよ！
https://weibo.com/mochiko0204

⭐️木下ゆうかオリジナルグッズ \(﹡ˆOˆ﹡)/
【パーカーとマグカップが新しくなりました！】https://uuum.skiyaki.net/yuka_kinoshita

⭐木下ゆうかLINEスタンプ２でたよ！！！ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます！

セカンドチャンネル作りました！∩＾ω＾∩
木下ゆうかのゆるちゃん！/YukaKinoshita２
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA

【はらぺこパズル】ごはんに恋をした
［iOS］http://bit.ly/2aWQUDK
［Android］http://bit.ly/2btZ3eP

【大食いYouTuber】木下ゆうか　はじめてのPhotoBook
木下ゆうかＰｈｏｔｏｂｏｏｋ　"ｙｕｕｋａ"
定価：1250円（税別）
発売元：講談社

全国の書店の他、ネット書店で販売中！
http://kc.kodansha.co.jp/product?isbn=9784063650099

木下ゆうか：“Yuka Kinoshita” Japanese

⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
Thank you Aphexx（@aphexx9 )-English subtitles
Thank you Range o（@orange0204)-Chinese subtitles
Thank you Waza_leji(Ieji_San) -Arabic subtitles
Thank you Taejun Lee -Korean subtitles
Thank you Jane-Korean subtitles
Thank you miu sister-Indonesian subtitles
Thank you Sony Boy-German subtitles
Thank you 香港國のパンダ・M-Hong Kong subtitles
Thank you 日本語字幕 Soraさん
Thank you My Nguyen-Vietnamese subtitles
for supporting in making subtitle.

If you've captioned/subbed one of my videos please inform me via E-mail. Thank you

⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました！（Twitter　@K__j_344）
http://t.co/rWRrlpd5Pc

木下ゆうか年表
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o！

⭐︎FOLLOW ME
Twitter https://twitter.com/mochiko0204

Facebook https://www.facebook.com/pages/%E6%9C%A8%E4%B8%8B%E3%82%86%E3%81%86%E3%81%8B-KinoshitaYuka/825093884226382

大食いが不思議な方は是非この動画を観てください！
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em


I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

素材提供 PIXTA

お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]