Homemade mushrooms soup 自制磨菇汤😋😋
过裎请看回以下直播 link👇
https://m.facebook.com/story.php?story_fbid=287381996412592&id=100044920312608
✅Ingredients (材料)
-chicken stock or pork stock (鸡骨或肉骨熬成高汤) 1500ml
-Button mushrooms 100g 切小块
-Shitake mushroom25g 切小块
-Abalone mushrooms 50g切小块
-Yellow onion 1pcs 切细
-Garlic peeled 5 瓣切细
-Celery 一棵半切细
-Anchor unsalted butter 50g
-Chicken stock 适量
-Black pepper 适量
cream of mushrooms 一缶
✅煮法
-热煎锅加入牛油炒香大葱,celery 和蒜片
-加入切好的磨菇炒,黑胡椒,盐炒至均匀香
-加入拌捣机拌至细
-热高汤
-加入拌至细的材料煮至滚
-加入 Cream of Mushrooms 一缶
-加入鸡精粉,盐 ,Pastry 即可上桌 .
爆单电陶炉😍
✅https://wa.me/60124898989
✅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
✅芬兰绿系列
-煎锅 26cm RM 148 (没有盖子)
-炒锅28cm RM 248
-汤锅 24cm RM 208
-奶锅 18cm RM 148
✅特色
*高颜值,漂亮大气
*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.
✅双擎驱动专家绞肉机(只须三秒钟)👍👏
在家也可以轻轻松松做饺子,五香卤肉,虾仁卷,春春卷,鱼丸,肉丸等等 😍👍
-使用简单
-四叶螺旋刀
-精钢精身
-粉碎更均匀
-卫生清洁
-节省时间
-2公升 - 原价 RM 149
-3公升- 原价RM 159
#IamWongAnnzz
#Jounerywithannzz
#Annzz寻味之旅
#Annzzkictchen
#新星小屋
#不好用的产品我不推不自用的不分享
同時也有6部Youtube影片,追蹤數超過2萬的網紅Cookat Hong Kong,也在其Youtube影片中提到,材料: 牛油 1,雞胸肉 1/2,鹽,胡椒粉,忌廉芝士 50g,檸檬汁 1/2 tbsp,水牛芝士 50g,蔓越莓乾 30g,番茜 做法: 1. 用牛油煎雞胸肉,加入鹽,胡椒粉調味,待涼後撕成絲 2. 加入忌廉芝士,檸檬汁,水牛芝士,蔓越莓乾,拌勻 3. 放入麵包中間,煎至香口 - ▪ IN...
cream of chicken煮法 在 格格便当 Bento For Her Highness Facebook 的最佳解答
#招牌咖哩鸡食谱
🐔 Blanco Beef Signature Curry Chicken Recipe 🐔
家庭十人份,料理时间:35 分钟
Good for ten. Cooking time 35 mins
煮法直播:
Live cooking video: https://www.facebook.com/bentoforherhighness/videos/1339168072827051/
材料:
㊙️ 虾米 dry shrimps 50g ㊙️
小洋葱 shallots 150g
蓝姜 galangal 20g
黄姜 turmeric 10g
辣椒干 dry chilli 30g
A1咖哩酱 A1 curry sauce 1包
水 water 500ml
椰酱 coconut cream 1000ml
香矛 lemongrass 1根
咖哩叶 curry leaves 5g
酱青 soya sauce 70g
糖 sugar 10g
小辣椒 chilli padi 50g
马玲薯 potato 4粒
鸡腿肉 chicken thigh 1kg
做法:
✅ 鸡腿肉加酱青醃至少30分钟。
✅ 小葱头、蓝姜、黄姜、小辣椒、辣椒干,加少许水搅拌成泥。
✅ 热油锅,加㊙️虾米小火炒香。
✅ 加辣椒泥、咖喱酱,中小火炒香。
✅ 加咖哩叶和香茅,拌炒。
✅ 加鸡肉、椰酱、水、酱青和糖。拌匀,大火转中火煮25分钟至鸡肉全熟。
注意事项:
😘 虾米在爆香后,增加了鲜味,食用时更能体会香料的香气,也增加粒粒口感,大赞!
😘 咖哩叶要新鲜的,新鲜的!香气才足!
😘 鸡肉要完全解冻,才不会出水稀释酱汁
😘 鸡肉熟后,熄火再焖20分钟,更入味。
😘 一锅到底,也不用在炉边流汗拌炒,做法简单,酱汁超浓郁诱人!辣哦!
Methods:
✅ Marinate chicken with soya sauce for min 30 mins.
✅ Blend shallots, all chilli, turmeric, galangal with some water into paste.
✅ Heat oil in pot and fry dry shrimps w low flame.
✅ Add chilli paste, stir fry, medium heat.
✅ Add curry leaves and lemongrass.
✅ Add chicken, coconut cream, water, soya sauce and sugar. Stir well.
✅ Cook with high heat till boiling and simmer for 25 mins till cooked.
Points to note:
😘 Dry shrimps will bring out the herbs fragrance after cooked, adding nice slightly chewy texture to the curry.
😘 Pls use fresh curry leaves for max aroma!
😘 Defrost chicken completely to avoid diluting the curry.
😘 Off fire and allow curry to set for another 20 mins. Worth the wait!
😘 Use only one pot for cooking and no long stir frying required! Easy to make and the sauce is thick and full of aroma! Power!
#父王出马
#ConnieGo格格便当
#BlancoBeefSignatureCurryChickenRecipe
cream of chicken煮法 在 Cookat Hong Kong Youtube 的最佳解答
材料:
牛油 1,雞胸肉 1/2,鹽,胡椒粉,忌廉芝士 50g,檸檬汁 1/2 tbsp,水牛芝士 50g,蔓越莓乾 30g,番茜
做法:
1. 用牛油煎雞胸肉,加入鹽,胡椒粉調味,待涼後撕成絲
2. 加入忌廉芝士,檸檬汁,水牛芝士,蔓越莓乾,拌勻
3. 放入麵包中間,煎至香口
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▪ INGREDIENTS:
2 Slice Sandwich Bread, 1/2 Chicken Breast, 50g Cream Cheese, 30g Ocean Spray Crasin Dried Cranberry, 50g Mozzarella Cheese, 1/2 Tbsp Lemon Juice, 1 Pinch Salt, 1 Pinch Pepper, 1 Lump Butter, Ocean Spray Cranberry Classic Juice
-
▪ DIRECTIONS:
1. Add 1 lump of butter on the pan. Add 1/2 chicken breast and season it with salt and pepper. Grill the chicken.
2. Shred chicken breast into pieces.
3. Add shredded chicken breast, 50g cream cheese, 1/2 Tbsp lemon juice, 50g mozzarella cheese and 30g Craisin dried cranberries into a bowl. Mix it all together.
4. Spread the mixture on one slice of sandwich bread and cover the top with another slice.
5. Preheat the grill pan and add the bread. Cook it over low heat.
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cream of chicken煮法 在 Cookat Hong Kong Youtube 的最佳解答
材料:
雞胸肉 3,蒜蓉 2 tsp,印度綜合香料 1 tsp,辣椒粉 1 tsp,鹽,胡椒粉,醃 10分鐘
牛油 1 tbsp,孜然 1 tsp,洋蔥 1/2,腰果 2 tbsp,蒜蓉 2 tsp,印度綜合香料 1 tsp,鹽,砂糖 1/2 tbsp,辣椒粉 1 tsp,番茄 2,水 150ml,
忌廉 150ml,牛油 1 tbsp,飯 1,墨西哥薄餅
做法:
1. 將雞胸肉,蒜蓉,印度綜合香料,辣椒粉,鹽,胡椒粉拌勻,醃10分鐘,炒熟
2. 在鍋加入牛油,孜然,洋蔥,腰果,蒜蓉,印度綜合香料,鹽,砂糖,辣椒粉,番茄,炒香
3. 加入水,煮至少許杰身,用攪拌機攪拌
4. 放回鍋內,加入雞肉,忌廉,煮勻
5. 在鍋加入牛油,飯,炒勻
6. 在墨西哥薄餅加上飯,雞肉,捲起
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※ ingredients:
3 Chicken Breast, 3 Tortillas, 2 Tomato, 1Tbsp Butter, 1tsp Cumin Seed, 1/2 Minced Onion, 2Tbsp Minced Cashew nutt, 2tsp Minced Garlic, 1tsp Garam Masala, Salt, 1/2Tbsp Sugar, 1tsp Red Pepper Flake, 150ml Water, 150ml Heavy Cream, A Bowl of Rice
- Marinate: 2tsp Minced Garlic, 1tsp garam masala, 1tsp Chili powder, Salt, Pepper
1. Marinate the chicken breast with minced garlic, garam masala, chili powder, salt and pepper for 10 minutes.
2. Cook the chicken breast.
3. Butter the frying pan and sauté the minced garlic, minced onion, minced cashew nut, cumin seed and add minced garlic, garam masala, salt, sugar, red pepper flakes, then add diced tomato.
4. Add water and simmer for 30 minutes, then blend.
5. Combine blend sauce with chicken and heavy cream and simmer.
6. Butter the pan and lightly cook the rice.
7. Place rice and butter chicken on tortilla, and roll.
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cream of chicken煮法 在 Cookat Hong Kong Youtube 的精選貼文
材料:
味醂 3 tbsp,辣椒仔辣汁 1/2 tbsp,蠔油 2 tbsp,辣椒粉 1 tbsp,辣椒醬 1 tbsp,雞肉 250g,醬汁,墨西哥薄餅 1,椰菜,紅洋蔥,甜辣醬,酸忌廉醬
做法:
1. 將味醂,辣椒仔辣汁,蠔油,辣椒粉,辣椒醬拌勻
2. 煎雞肉,加入醬汁,炒勻
3. 在墨西哥薄餅上加入椰菜,紅洋蔥,雞肉,甜辣醬,酸忌廉醬,捲起
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▪ INGREDIENTS:
3 Tbsp Mirin, ½ Tbsp Hot Sauce, 2 Tbsp Oyster Sauce, 1 Tbsp Red Pepper Powder, 1 Tbsp Red Pepper Paste, Cooking Oil, 250g Pre-Cut Chicken, 1 Sheet Tortilla, 1 Handful Chopped Cabbage, 1 Handful Chopped Red Onion, Chili Sauce, Sour Cream
▪ DIRECTIONS:
1. Mix 3 Tbsp of Mirin, 1/2 Tbsp hot sauce, 2 Tbsp oyster sauce, 1 Tbsp red pepper powder and 1 Tbsp red pepper paste to make sauce.
2. Add oil to pan and stir-fry 250g pre cut chicken meat. Mix cooked chicken meat with pre-made sauce.
3. Add 1 handful of chopped cabbage, 1 handful of chopped red onions on a sheet of tortilla wrap. Add seasoned chicken on top and add chili sauce with sour cream. Fold each end of tortilla and roll it into a wrap. Wrap it in a foil.
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