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

一锅搞定,真的太方便了,能炒,煎,炖,蒸和炸,对新手妈妈真的易如反掌,电磁炉燃气通用,容易清洗,厨房不油不腻,轻轻松松,漂漂亮亮下厨🤭🤗❤️😋

P/S 不好用的产品我不推,不自用的不分享,话说这套芬绿色北欧厨具太吸晴了❤️❤️

✅特色
北欧芬兰碌厨具特点：
*轻盈,高颜值,漂亮大气
*快热,少油烟
*不锈钢复合底部，特厚压铸平底，不变形，不跑油
*不粘不糊底
*容易清洗
*不挑炉灶，电陶炉，电磁炉，煤气炉都可以用
*拥有LFGB 和 FDA 认证

✅现货
*炒锅Wok 28cm RM 248

✅Please WhatsApp 0126898993 for more information. 🤗🙏

Present to you this multi-purpose oil free kitchen helper! You can use it to Stir Fry, Pan Fry, Stew, Steam and Deep Fry. It is really convenient for Novice and Housewives. The induction cooker is easy to clean, and cause no Oil and Grease to your kitchen, which allows you to step in and out of the kitchen looking clean and beautiful! 🤭🥰☺️❤️

Highly recommended as I have used it and have great experience with it. By the way, Not only its functionality is applaudable, but isn't this Jasmine Green Nordic kitchenware so delightful looking. ❤️❤️

✅Features
Features of Nordic kitchenware:
*Lightweight, high aesthetic value, elegant looking
*Fast heat, oil free cooking
*Stainless steel composite bottom, extra-thick flat bottom, no deformation, no oil leakage
*No sticky bottom
*Easy to clean
*Suitable for electric ceramic stove, induction stove, and gas stove
*LFGB and FDA certified

＃北欧芬兰碌厨具
＃IamWongAnnzz
＃Journeywithannzz
＃Annzzkictchen
＃Annzz寻味之旅

果酱篇
今天准备的是🍎苹果酱🍎
如果您喜欢黄梨/蓝莓/草莓，也是一样做法的哦🤗
自己做的果酱，无色素，健康又便宜
早餐就靠它配片土司，再配上一杯咖啡，perfect ❤️

材料：
✅苹果4粒
✅柠檬1粒
✅冰糖5块

📌煮法已附上视频
喜欢的粉丝朋友们可以分享收藏起来哟……

爆单电陶炉😍

✅https://wa.me/60126898993

✅电陶炉
*不选锅具,通用,使用功能广泛
*圆形（省空间）,随身携带
*火力超强,受热快（100W-2200W）
*可设定时间至3小时
*简单,方便 ,实用.
*现代人通用的电器

一锅搞定,真的太方便了,能炒,煎,炖,蒸和炸,对新手妈妈真的易如反掌,电磁炉燃气通用,容易清洗,厨房不油不腻,轻轻松松,漂漂亮亮下厨🤭🤗❤️😋

P/S 不好用的产品我不推,不自用的不分享,话说这套绿色北欧厨具太吸晴了❤️❤️

✅特色
北欧芬兰绿厨具特点：
*轻盈,高颜值,漂亮大气
*快热,少油烟
*不锈钢复合底部，特厚压铸平底，不变形，不跑油
*不粘不糊底
*容易清洗
*不挑炉灶，电陶炉，电磁炉，煤气炉都可以用
*拥有LFGB 和 FDA 认证

✅现货
*煎锅Pan26 cm RM 148
*炒锅Pan28 cm RM 248
*奶锅18 RM 108
*汤锅24cm RM 208
*煎锅 24cm RM199

Kitchen tools selling in whole Malaysia🤗👍👏

Highly recommended as I have used it and have great experience with it. By the way, Not only its functionality is applaudable, but isn't this Jasmine Green Nordic kitchenware so delightful looking. ❤️❤️

✅Features
Features of Nordic kitchenware:
*Lightweight, high aesthetic value, elegant looking
*Fast heat, oil free cooking
*Stainless steel composite bottom, extra-thick flat bottom, no deformation, no oil leakage
*No sticky bottom
*Easy to clean
*Suitable for electric ceramic stove, induction stove, and gas stove
*LFGB and FDA certified

#不好用的产品我不推不自用的不分享
＃北欧芬兰绿不粘锅厨具
＃IamWongAnnzz
＃Journeywithannzz
＃Annzzkictchen
＃Annzz寻味之旅

晚餐吃什么好叻？
疫情越来越严重 家里剩什么就煮什么尽量减少上巴杀的次数咯🤗

今晚来一道
🌶️🥦🥕三层肉小米辣炒白菜花 ᵇʸ ᴀɴɴᴢᴢᴋɪᴛᴄʜᴇɴ

材料和煮法也超级超级简单的啦‼️

材料：
✅葱头仔/蒜头
✅姜片
✅小米辣
✅三层肉切薄片
✅白菜花/青花椰菜/高丽菜
✅胡萝卜片
⚠️白菜花和胡萝卜片绰水备用

调味料：
✅酱油
✅壕油
✅蘑菇粉

📌煮法已附上视频

✅https://wa.me/60126898993

✅电陶炉
*不选锅具,通用,使用功能广泛
*圆形（省空间）,随身携带
*火力超强,受热快（100W-2200W）
*可设定时间至3小时
*简单,方便 ,实用.
*现代人通用的电器

一锅搞定,真的太方便了,能炒,煎,炖,蒸和炸,对新手妈妈真的易如反掌,电磁炉燃气通用,容易清洗,厨房不油不腻,轻轻松松,漂漂亮亮下厨🤭🤗❤️😋

P/S 不好用的产品我不推,不自用的不分享,话说这套绿色北欧厨具太吸晴了❤️❤️

✅特色
北欧芬兰绿厨具特点：
*轻盈,高颜值,漂亮大气
*快热,少油烟
*不锈钢复合底部，特厚压铸平底，不变形，不跑油
*不粘不糊底
*容易清洗
*不挑炉灶，电陶炉，电磁炉，煤气炉都可以用
*拥有LFGB 和 FDA 认证

✅现货
*煎锅Pan26 cm RM 148
*炒锅Pan28 cm RM 248
*奶锅18 RM 148
*汤锅24cm RM 208
*煎锅 24cm

Highly recommended as I have used it and have great experience with it. By the way, Not only its functionality is applaudable, but isn't this Jasmine Green Nordic kitchenware so delightful looking. ❤️❤️

✅Features
Features of Nordic kitchenware:
*Lightweight, high aesthetic value, elegant looking
*Fast heat, oil free cooking
*Stainless steel composite bottom, extra-thick flat bottom, no deformation, no oil leakage
*No sticky bottom
*Easy to clean
*Suitable for electric ceramic stove, induction stove, and gas stove
*LFGB and FDA certified

#不好用的产品我不推不自用的不分享
＃北欧芬兰绿不粘锅厨具
＃IamWongAnnzz
＃Journeywithannzz
＃Annzzkictchen
＃Annzz寻味之旅

昭和のレトロのアサヒのママレンジでお料理をしました。
古い商品なのでなかなか温まらなかったけど、なんとか完成しました。
パパに朝食を作りました。パンケーキと目玉焼きとハムです。
楽しくお料理ができました。

チャンネル登録お願いします。
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初めてのクレープ作り 手作りクレープ ななクッキング / Japanese Creamy Strawberry Crepes
https://youtu.be/VVs8FicT2hM

おうちでハンバーガーショップ 手作りバーガー ななクッキング / Burger Shop At Home
https://youtu.be/gmsLpkHFvZc

ミスド ドーナツ屋さん ドーナツ作り クッキング / How to Make Homemade Doughnuts
https://youtu.be/slodoIQNzsc

ミニピザ窯！ 生地からピザづくり ななクッキング / Mini Pizza Oven Pizza Cooking
https://youtu.be/EeK5ONJK4eQ

サーティワン アイスクリーム屋さん / Baskin Robbins Ice Cream At Home
https://youtu.be/U3PDrqm_ZMs

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ショップのURL
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おうえんメッセージ等の送り先 ↓
〒107-6228東京都港区赤坂9-7-1
ミッドタウン・タワー 28階
UUUM株式会社 70cleam宛

お人形遊び、おもちゃ遊びの70cleam(70クリーム)チャンネル。
幼児・子供向けのかわいい人形・かわいいおもちゃを紹介して
います♪ メルちゃん、ぽぽちゃん、ハローキティ、リカちゃん、
バービーや、赤ちゃんの人形、Baby Dollなどかわいいおもちゃが
いっぱいです。楽しんでもらえたら嬉しいです。

Hi, welcome to 70cleam Channel.

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素材提供 PIXTA

These are the tastiest pressure cooked baby back ribs that Roland has ever made. If you love ribs, try this recipe instead of your typical barbecued (bbq) ribs. The flavour profile of these ribs will blow your mind. We have cooked these ribs both in an oven as well as a pressure cooker and we found that with pressure cooking, you can achieve the super tender fall-off-the-bone effect. Highly recommended! Fret not if you don't have a pressure cooker. You can still cook these yummilicious ribs in your oven or airfryer. You can use your stove-top pressure cooker to make these ribs too.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned for more of our home cooking videos.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes about 8-10 ribs (serves 3 - 4 pax)

Part (1)
2 stalks of lemongrass (only white part)
30g of young ginger
5 cloves of garlic
5 pcs of shallots
A small handful of kaffir lime leaves (remove spine)
90g of palm sugar (can use brown or white sugar)
1/2 tbsp of chilli powder (optional)
1 tbsp of turmeric powder
1 tsp of coriander seed powder
1/2 tsp of nutmeg powder
1 tbsp of salt
125ml of kichap manis (Indonesian sweet soy sauce)
65ml of water

Part (2)
550g of ribs

Part (3)
Some cornstarch solution

Blend Part (1) into a marinade and use it to marinate Part (2) after you have scored it all over. Marinate the ribs for at least 2hrs or best overnight. Pressure cook the ribs for 30 mins or cook them in an oven or airfryer. If you’re cooking the ribs in an oven or airfryer, remove as much marinade from the ribs as possible before cooking. See cooking time below.

Once the ribs are done, bring the sauce to a boil and thicken it with Part (3). Thicken the sauce enough to coat the ribs well. Serve while the ribs are hot.

Cooking temperature in oven.
(A) Preheat oven at 180C for at least 20 mins
(B) 180C (356F) for 1hr
(C) 220C (428F) for 10 mins

If you’re using an airfryer, preheating is not necessary. Cook your ribs starting from Step (B).

===
If you like this recipe, you might like these too:

10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
https://www.youtube.com/watch?v=F1oPAXfXuLI&t=40s

Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
https://www.youtube.com/watch?v=lKyP-3RClt8&t=94s

How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
https://www.youtube.com/watch?v=Q7FOlkXFuBg&t=80s

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

ふわふわに膨らんだ姿が可愛いチョコスフレ。巨大なココット皿で焼き上げればパーティーにもぴったりなひと品に♪ぜひ作ってみてくださいね！

ふわっふわチョコスフレ

10人分
材料：

無塩バター（室温に戻しておく） 大さじ2
グラニュー糖 150g
牛乳 600ml
チョコレート（刻む） 340g
卵（卵黄と卵白に分ける） 6個
小麦粉 30g
塩 小さじ1/2
バニラエクストラクト 小さじ1
乾燥卵白 小さじ1/2
粉糖 適量
ホイップクリーム お好みで

作り方：

1.オーブンは200℃に予熱しておく。

2.ココット皿の内側に柔らかくなったバターを塗り、50gの砂糖を全体にまぶす。

3.鍋に牛乳を入れて中火にかけ、沸騰直前に火からおろし、刻んだチョコレートを加えてなめらかになるまで混ぜる。

4.ボウルに卵黄、砂糖50g、小麦粉、塩、バニラエクストラクトを加えてなめらかになるまで混ぜる。

5.(3)の半量を(4)に加え、なめらかになるまで混ぜる。

6.(3)の残りは再び中火にかける。温まったら(5)を加えて、もったりとするまで絶えずかき混ぜる。

7.ボウルに移し、表面が乾かないようにぴったりとラップで覆い、粗熱が取れたら冷蔵庫で30分冷やす。

8.メレンゲを作る。ボウルに卵白、乾燥卵白を加え、ハンドミキサーで泡立てる。全体が白っぽくなったら砂糖50gを2回に分けて加え、ツノが立つまで泡立てる。

9.(7)にメレンゲを3回に分けて加え、ゴムベラで気泡をつぶさないようにさっくりと混ぜる。

10.ココット皿に生地を流し入れ、親指の腹で生地の淵をココットの内側に添わせる。

11.オーブンの温度を190℃に下げて、(10)を入れて十分膨らむまで45-50分焼く。

12.粉糖をふるってホイップクリームをトッピングしたら、完成！

-------------------------------------------------------------------------------------------
Giant Chocolate Soufflé
Servings: 10

INGREDIENTS
2 tablespoons unsalted butter, softened, for greasing
¾ cup granulated sugar, divided
2½ cups whole milk
12 ounces semisweet chocolate, chopped
6 large eggs, separated
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cream of tartar
Powdered sugar, for topping
Whipped cream, for topping

SPECIAL EQUIPMENT
1½ quart ramekin

PREPARATION
Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
Grease the ramekin with the softened butter and pour in ¼ cup of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
In a large bowl, whisk together the egg yolks, ¼ cup of sugar, the flour, salt, and vanilla, until smooth.
Add ½ cup of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.
Spoon about 1 cup of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
Run your thumb between the outside edge of the dish and the batter to create a border.
Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
Dust the soufflé with powdered sugar and top with whipped cream.
Enjoy immediately!