https://youtu.be/xcEnL2LaKTk
Haiyaa.. Not copying anyone to do fried rice but showing you how my Poh Poh used to show us how to enjoy fried rice, especially for someone who doesn't like rice like me.
I am surely bringing back a lot of childhood memories through my cooking and dressing up videos. Life is cool when we remember the best moments in life.
Ingredients:
. Rice - Multi-grain rice : Black rice, purple rice, wild rice, Quinoa, millet, buckwheat, black-eye peas, mung beans, Sorghum, sesame seeds.. You can also add oat, pearl barley and soy beans. I didnt add these 3 grains as Mika is allergic to Soya and Gluten.
. Diced smoked duck (I got mine from Seafood Maestro +60 11-2302 9399. They are very GOOD!)
. Chopped garlic
. Cut onions
. Minced Ginger
. Cut spring onions
. Shredded carrot (I didn't have stock)
. Cut long beans
. 3 to 4 eggs
. Oyster sauce
. Soy sauce
. Salt
. White pepper
. Oil
. Lettuce leaf for wrapping
If you have a fire stove, your fried rice will be fantastilicious!! Chinese like the WOK HEY- Wok Fire.. Add in fried salted fish and chili padi and more ginger.. Oh My.. I feel so hungry again.
Fried rice is probably the most humble and casual comfort food. It is something you cook when you have too much leftover rice from your meal yesterday or you just don't know what to cook and you have very little ingredients left in your refrigerator. My Poh Poh used to say : 炒冷饭Chǎolěngfàn means fried cold rice. Leftover rice is usually refrigerated overnight, so you take it out and fry it while it is still cold. LOL. But whatever it is, fried rice is definitely one of the best Chinese all-in-one dishes that conquered the world. It is quick, affordable and you dont need to be a professional chef to cook this.
Enjoy this recipe! I know I speed up my videos and you guys find me speaking FAST.. I didnt speak fast.. I have to edit faster so that you will not fall asleep with my very lengthy videos. I try my best to slow down the speed ok! Thanks for watching.
#Melindalooi #Melcooks #Laiyeekitchen #Friedrice #Smokedduckfriendrice #Melcares #Selflove #Dressupathome #makeupathome #Lalacooks #WokFried #炒冷饭
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同時也有41部Youtube影片,追蹤數超過131萬的網紅曼食慢语 Amanda Tastes,也在其Youtube影片中提到,▋简介Introduction #曼食慢语 没事看了看我的往期视频,从17年开始就每年都有做一道红楼梦里的菜,算上本期有四道菜了。红楼梦里的菜大多没有写详细做法,也很难从古籍中考证,通常都要结合地域和时代背景来推测。今天我来大胆推测、制作一道红楼菜,胭脂鹅脯。从字面上应该是指鹅胸肉色红如女子用的胭...
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'สีมรกต' ในปี 2020 การเดินทางกว่า 70 ปี ที่ยังเก็บรสหมูกรอบตำรับแท้ ✨😍
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“เท่าที่ผมจำความได้ ก็กินมาห้าสิบปีแล้ว เขาให้หมูเยอะ เดี๋ยวนี้สี่สิบบาทหากินเยอะขนาดนี้ไม่มีนะ มีทั้งหมูกรอบ มีทั้งกุนเชียง มีทั้งหมูแดง หมูกรอบมันทั้งกรอบทั้งนิ่ม” 😋
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คุณลุงขาประจำของร้านข้าวหมูแดงสีมรกตเล่าอย่างออกรสออกชาติ 💥 ใครจะคิดว่าซอยเล็ก ๆ อย่างซอยสุกร 1 จะมีร้านข้าวหมูแดงหมูกรอบในตำนานที่เปิดมากว่า 70 ปีแล้ว 🤩หากได้ลองมากินสักครั้ง ก็อดไม่ได้ที่จะกลับมาอีก 🤤 ด้วยรสชาติต้นตำรับแท้ส่งต่อจากรุ่น...
Continue Reading'Emerald color' in 2020, the journey over 70 years that still collect crispy pork flavor. Authentic recipe. ✨😍
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′′ As far as I can remember, I have eaten for fifty years. They give me a lot of pork. Now forty baht. I don't have this much food. There are crispy pork and goon. There are red pork, crispy pork, crispy pork, crispy, soft
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The regular uncle of the Emerald red pork rice restaurant. It's so delicious. 💥 Who would think that a small alley like Soi Sukorn 1 would have a legendary crispy pork rice restaurant that has been opened for over 70 years? If you try it once, you can't help to come back 🤤 with original taste. Forwarded from father's generation, especially crispy pork and water. Special recipe that makes this small shop become a famous restaurant in the middle of the city where people stop by. Keep eating ✨
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Mr. Wanlaphakaewsiromark or Piak, the owner of the Emerald red pork rice restaurant inherited this shop from father Piak. He told the beginning of this shop, ′′ I was born. Father is selling it. He is Chinese. But Jiw when he uses the stove. The battery is gone. Both red pork and crispy pork and goon ′′ 🤩
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The highlight that makes this crispy pork rice restaurant still take care of customers. Brother Piak said that ′′ the shop will keep the same standard. The taste is the same since the father sold it. 👍 and everything is grilled with the charcoal stove as usual. No change. The water is used by using it. All the same formula. It makes customers like it. It's mouth to mouth ′′ 😍
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The great menu that all customers speak with the same voice. No matter where they turn, order to eat cuddle at every table. It's ′′ crispy pork ′′ 🐷 for only 40 baht ✨ One of the special things that make. Crispy pork from Emerald's shop is different from other restaurants. Crispy pork here will use grill to make charcoal grill smell better than frying and soft inside. It's not dry as we used to eat. The water is not normal because it's braised with Chinese medicine. It's sweet. Yeah 🤤
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The shop's boiled menu is not allergic. Stewed duck, lemon, pickled lemon, boiled papaya, pork bone and stomach. It's only Wednesday and Sunday. 🤤 All bowls are the same price at 35 Baht. Other days, there will be a duck, minced lemon, hatch and papaya soup with pork bone. Let's keep it fluent. 😋
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Even though I have sold for more than 70 years, the Emerald shop still cares about both raw materials and the process of doing the same. It doesn't change. 😍 Plus, selling for less than one hundred baht. 🤩 Brother Piak sincerely said, ′′ Live with small profit. Sell it. A lot of them. Pigs are expensive now. But it hasn't risen the price
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Even the Covid situation has made the shop less customers in the past, but now the Emerald Red pork rice restaurant starts to come back to be jolly because they can eat at the shop. ✨ alcohol hall gel for customers. All employees wear hygienic mask. Protected and it tastes good. Same price! 👍 If you want to go to eat, miss or want to try to know how special this restaurant is. You can stop by. Brother Piak also said that there is a new open branch at Soi St. Louis. The owner is the 3th generation heir. Which is the son of Brother Piak.
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If you pass by, whether it's Sukorn 1 or St. Louis Soi. Let's visit to try it once and you will know how satisfying the legendary crispy pork is. Even the Emerald color shop looks like a small shop. It gives special taste. I can't wait to see what I eat. From crispy pork to soup! 😋
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🍴: Emerald red pork rice
📍: 80-82 cm Sukorn 1rd. Thai-Chinese friendship, Bangkok. (Before the temple, turn left around 50 meters. The shop is on the right hand side)
📞: Call 0815679006, 0818169774
⏰: Open everyday 10.00-17.30
🛵: Order LINE MAN here! 👉🏻
⭐️: See more coordinates and reviews 👉🏻 https://www.wongnai.com/restaurants/simorakot-ssk
_________________________
#Wongnai #WongnaiBacktoLife
Start living in New Normal cuddle together with Wongnai. Find restaurant information across the country and share cuddle reviews at Wongnai app. ▶️ Free download here >> http://bit.ly/2U0bdnsTranslated
duck rice recipe chinese 在 wongnai.com Facebook 的精選貼文
“เหลาก๋วยเตี๋ยวเป็ด” ความเด็ดที่สายกินห้ามพลาด บอกเลยว่า นุ่ม ชุ่ม ฉ่ำ ในคำเดียว!
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เปิดทางกระเพาะด้วยเมนูเด็ดประจำร้าน
🍜“ก๋วยเตี๋ยวเป็ดตุ๋น” (65 บาท) น่องเป็ดชิ้นใหญ่ไซส์บึ้ม ที่ถูกนำไปตุ๋นกับเครื่องยาจีนกว่า 10 ชนิด จนมีกลิ่นหอมและเปื่อยกำลังดี หรือจะเป็น
🦆 “ไส้เป็ด” (120 บาท) ที่ขอคอนเฟิร์มเลยว่า สะอาดและไม่มีกลิ่น เพราะร้านนี้ใช้เทคนิคล้างด้วยเกลือถึง 4 - 5 รอบ เพื่อความชัวร์ว่าจะไม่มีสิ่งสกปรกหลงเหลือ ตบท้ายอีกเมนูที่เด็ดไม่แพ้เป็ดตุ๋นคือ
🐷 “ข้าวขาหมู” (65 บาท) ขาหมูต้มพะโล้จนเปื่อยนุ่ม จากระยะเวลาที่ใช้ตุ๋นไม่ต่ำกว่า 3 ชั่วโมง ทำให้ได้รสชาติเค็มนำ กลมกล่อม เป็นสูตรต้นตำหรับของชาวจีน
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เพื่อน ๆ คนไหนมีโอกาสก็อย่าลืมแวะเวียนไปชิม “เหลาก๋วยเตี๋ยวเป็ด” ใกล้ BTS สนามเป้า ทางออก 1 (ซอยข้างธนาคารกสิกรไทย) เปิดตั้งแต่ 08:00 - 15:00 น. หยุดทุกวันอาทิตย์ หรือถ้าไม่อยากรอนาน ระหว่างนั่งรถไปที่ร้านก็กด Pickup สั่งล่วงหน้าผ่านแอปฯ Wongnai หรือ LINE MAN ไว้ก่อนก็ได้นะจ๊ะ จะได้ไม่เสียเวลาเนอะ
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สั่ง Delivery หรือ Pickup ผ่าน LINE MAN ได้เลย :
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🍴 : เหลาก๋วยเตี๋ยวเป็ด
📍 : BTS สนามเป้า ทางออก 1
⏰ : ตั้งแต่ 08:00 - 15:00 น. ปิดทุกวันอาทิตย์
⭐️ : ดูพิกัด และ รีวิวเพิ่มเติม 👉🏻https://www.wongnai.com/restaurants/28897pt
🛵: สั่ง Delivery ผ่าน LINE MAN 👉🏻 https://bit.ly/2Xx8nHc
💁🏻♀️ : กด Pickup สั่งล่วงหน้า รับที่ร้าน 👉🏻 https://bit.ly/2A6Lh21
′′ duck noodle sharpening ′′ The coolness that you eat. Don't miss. I can tell you that it's soft and moisturized in one word!
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Open the stomach with great menu in the shop.
🍜 ′′ Stewed duck noodle ′′ (65 baht). Big duck calves. Big size. It is taken to simmer with 10 Chinese medicine machines. It smells good and good or will it be?
🦆 ′′ duck fillings ′′ (120 baht) that I confirm that it's clean and smelly because this shop uses the technique to wash with salt to 4-5 rounds for sure that there will be no. Dirt is left to slap at the end. Another great menu. Not allergic to duck tun.
🐷 ′′ Pork leg rice ′′ (65 baht). Boiled pork legs. Pha Lo is so soft. From the time that you use. It's not less than 3 hours. It makes it taste salty. It's smooth as a recipe for papaya salad. Chinese people
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Any friends who have a chance, don't forget to stop by to try ′′ duck noodle sharpening ′′ near BTS Sanam Pao, exit 1 (next to Kasikorn Bank). Open from 08:00-15:00 hrs. Off every Sunday or if you don't want to wait for a long time while taking a ride to the shop, press Pickup to pre-order via Wongnai app or LINE MAN. So that you won't waste your time.
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Order Delivery or Pickup via LINE MAN:
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🍴: duck noodle sharpening
📍: BTS Sanam Pao Exit 1
⏰: From 08:00-15:00 hrs. Closed every Sunday
⭐️: See more coordinates and reviews 👉🏻 https://www.wongnai.com/restaurants/28897pt
🛵: Order Delivery via LINE MAN 👉🏻 https://bit.ly/2Xx8nHc
💁🏻 💁🏻 ♀️: Click Pickup Pre-Order. Pick up at the shop 👉🏻 https://bit.ly/2A6Lh21Translated
duck rice recipe chinese 在 曼食慢语 Amanda Tastes Youtube 的最讚貼文
▋简介Introduction
#曼食慢语
没事看了看我的往期视频,从17年开始就每年都有做一道红楼梦里的菜,算上本期有四道菜了。红楼梦里的菜大多没有写详细做法,也很难从古籍中考证,通常都要结合地域和时代背景来推测。今天我来大胆推测、制作一道红楼菜,胭脂鹅脯。从字面上应该是指鹅胸肉色红如女子用的胭脂,至于怎么才能得到这个颜色,跟我一起试试吧!
▋相关视频Related videos
豆腐皮包子Tofu wrapped baozi:
https://youtu.be/N4NCdJ2FNHc
野鸡瓜齑Pickled melon with guinea fowl stir fry:
https://youtu.be/APBppMrxI4I
酒酿清蒸鸭子Steamed sweet fermented rice marinated duck:
https://youtu.be/HEoKtsU7Dtk
▋食材Ingredients
鹅1kg,1kg goose
盐200g,200g salt
水800ml,800ml water
糖120g,120g sugar
花椒粉5g,5g szechuan pepper
五香粉5g,5g five-spice powder
笋两根,2 bamboo shoots
▋ 相关视频列表Related video list
亚洲料理Asian Cuisine Recipes:
https://www.youtube.com/watch?v=BFtA-pAaW0g&list=PLXpt3FUcUvXpIMxDRv-cslqos8p4vFxLT
中华美食 Chinese Cuisine Recipes:
https://www.youtube.com/watch?v=0MUDs97FGGM&list=PLXpt3FUcUvXq_kp-uc_lz_UcNmxhRrbyH
—————————————————————————
淘宝店铺:曼食慢语
新浪微博:@Amanda的小厨房
微信公众号:amandatastes
Facebook: https://www.facebook.com/amandatastes
Instagram: https://www.instagram.com/amandatastes/
duck rice recipe chinese 在 Ytower Cooking channel Youtube 的精選貼文
買【義大利 Giaretti】雙廚多功能微電腦電子鍋(GT-RCT08) 按這裡→ https://lihi1.com/B2bXE
北部粽
材料:
紅蔥頭 50克 /shallots 50g
蝦米 30克 dried shrimps 30g
夾心肉 200克 /pork shoulder 200g
鹹蛋黃 5顆 /salted duck egg yolk 5
栗子 10顆 /chestnut 10
長糯米 400克(約3杯) / glutinous rice 400g
香菇 10朵 /shiitake mushroom 10
水 200克 /water 200g
調味料:
醬油 50克 /soy sauce 50g
米酒 1大匙 /cooking rice wine 1tbsp.
糖 1茶匙 / sugar 1 tsp.
鹽 1茶匙 /salt 1tsp.
白胡椒粉 少許 /ground white pepper q.s.
五香粉 少許 /chinese five spices q.s.
作法:
1.蝦米先泡米酒去腥,乾香菇泡水1個小時。
2.放入洗淨的糯米,加入水,蓋上鍋蓋,設定煮飯模式。
3.設定蒸燜40分鐘,加入3大匙油,放入紅蔥頭末炒至紅蔥頭末至金黃放入炒香。
4.放入蝦米炒香後取出,留下油。
5.放入夾心肉塊,炒至肉色變白,在放入香菇炒香。
6.放入所有調味料,拌勻後加水和栗子,蓋上鍋蓋燜煮至時間結束。
7.煮好的糯米飯,拌入滷肉的滷汁、和炒過的蝦米、紅蔥頭。
8.取2張粽葉,小張的放內,與大張的粽葉相疊,約1/3處折成漏斗狀,再將底部多出的粽葉反摺。
9.填入糯米飯、放入餡料,再將糯米飯填滿,將上方粽葉往下折成四角形,再以棉繩於粽腰處紮緊。
10.電子鍋內加入一杯水、放入小蒸架,擺上粽子,選擇【蒸燜】30分鐘,蓋上鍋蓋蒸至時間結束即可。
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楊桃美食網
http://www.ytower.com.tw
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duck rice recipe chinese 在 Ytower Cooking channel Youtube 的最佳貼文
買 Cuisinart美膳雅 美味蒸鮮鍋 按這裡→ https://lihi1.com/mZoBU
蒜泥白肉
材料:
五花肉 1200公克/ pork belly 1200g
薑片 20公克/ginger 20g
米酒 2大匙/cooking rice wine 2tbsp.
調味料:
蒜泥 50公克/garlic 50g
蔥花 20公克/scallion 20g
醬油膏 150公克/thick soy sauce 150g
涼開水 50公克/water 50g
細砂糖 2茶匙/sugar 2tsp.
香油 1大匙/sesame oil 1tbsp.
作法:
1.五花肉放入不鏽鋼蒸盤中,擺上薑片、淋上米酒。
2.蓋上鍋蓋後設定[肉類]、調整時間為59分59秒。
3.所有調味料材料拌勻成蒜泥醬。
4.待時間完畢之後,取出五花肉切片,搭配蒜泥醬沾食即可。
鮮蝦粉絲煲
材料
A
冬粉 6捆 glass noodles 6pcs
鮮蝦 12尾 shrimps 12pcs
B
鹽 2茶匙 salt 2pcs
醬油 100公克 soy sauce 100g
熱開水 1500ml hot water 1500ml
C
蒜末 30公克 garlic 30g
薑末 15公克 ginger 15g
辣椒末 15公克 chili 15g
沙茶醬 100公克 Sa cha paste 100g
醬油膏 4大匙 thick soy sauce 4tbsp.
米酒 2大匙 cooking rice wine 2tbsp.
水 50ml water 50ml
作法
1. 冬粉放入蒸鮮鍋玻璃盆中,加入鹽、醬油與熱水,將冬粉拌開浸泡30分鐘。
2. 鮮蝦剪去頭刺、腳,再從背上剪開去除腸泥。
3. 將所有材料C混合均勻成淋醬備用。
4. 將吸飽湯汁的冬粉剪短,再放上鮮蝦與作法3的淋醬。
5. 放上蒸鮮鍋,水盆裝水再蓋上鍋蓋,選取(海鮮功能)蒸20分鐘。
6. 蒸好後撒上蔥花即可。
蒸魚
材料
鮮魚 1尾 fish 1
蔥段 40公克 scallion 40g
薑片 20公克 ginger 20g
醬油 2大匙 soy sauce 2tbsp.
米酒 1大匙 cooking rice wine 1tbsp.
薑絲 40公克 ginger 40g
辣椒絲 20公克 chili 20g
鮮香菇絲 50公克 shiitake mushroom 50g
蔥絲 適量 scallion
作法
1. 魚背劃刀,熟得更快。
2. 玻璃蒸鍋裡先放入蔥段、薑片。
3. 放上魚,再加入醬油、米酒、薑絲、辣椒絲、鮮香菇絲。
4. 蓋上玻璃蓋,設定海鮮模式、蒸20分鐘。
5. 取出放上蔥絲及即可。
櫻花蝦米糕
材料
長糯米 4杯 Glutinous rice 4cup
肉絲 300公克 pork 300g
蔥油 4大匙 shallots oil 4tbsp.
泡發香菇絲 80公克 shiitake mushroom 80g
調味料
醬油 2大匙 soy sauce 2tbsp.
鹽 1茶匙 salt 1tsp.
糖 1茶匙 sugar 1tsp.
白胡椒粉 1茶匙 ground white pepper 1tsp.
作法
1. 長糯米泡水約1小時,讓糯米吸飽水分。
2. 將長糯米水分瀝乾,放入蒸鮮鍋中。
3. 將所有調味料、肉絲、香菇絲拌勻。
4. 蓋上鍋蓋,蒸約30分鐘。(穀類模式)
5. 打開鍋蓋拌勻。
6. 加入櫻花蝦 (櫻花蝦 50公克/sergestid Shrimp 50g),再蒸10分鐘,就可以起鍋囉。
氣蒸雞
材料:
A
全雞 1隻/ chicken 1
蒜仁 40公克/garlic 40g
蔥段 40公克/scallion 40g
薑片 30公克/ginger 30g
B
高麗菜 適量/ cabbage
綜合蔬菜 適量/ vegetables
醃料:
蠔油 2大匙/ oyster sauce 2tbsp.
醬油 2大匙/ soy sauce 2tbsp.
鹽 1茶匙/salt 1tsp.
白胡椒 1/2茶匙/ ground white pepper 1tsp.
作法:
1.將雞與其餘材料A、醃料混合,按摩均勻醃漬,放入冰箱冷藏3小時至入味、上色。
2.蒸鮮鍋底部先放上高麗菜,再把雞放上去,再依喜好加綜合蔬菜放在周圍,蒸50分鐘即可。
清蒸蔬菜
材料
紅甜椒 1/2顆 red pepper 1/2
黃甜椒 1/2顆 yellow pepper 1/2
蘆筍 500公克 asparagus 500g
玉米筍 150公克 baby corn 150g
油醋 適量
作法
1. 玻璃蒸鍋中中放入蒸架,再放上所有蔬菜。
2. 蓋上玻璃蓋,設定蔬菜模式、蒸8分鐘。
3. 打開鍋蓋,淋入油醋拌勻即可。
三色蛋
材料
雞蛋 5顆 egg 5
皮蛋 3顆 century egg 3
鹹蛋黃 4顆 salted duck egg yolk 4
米酒 1大匙 cooking rice wine 1tbsp.
鹽 1/4茶匙 salt 1/4tsp.
水 50ml water 50ml
作法
1. 取不鏽鋼保鮮盒,裡側均勻塗上油,再放上一張烤焙紙。
2. 放入切小塊的皮蛋、鹹蛋黃。
3. 雞蛋先取走2顆蛋黃拌勻備用
4. 其餘蛋液加入鹽、米酒、水拌勻,再倒入作法2的保鮮盒中。
5. 將作法4放入玻璃蒸鍋中,捨定手動模式蒸約20分鐘。
6. 蒸好後,再淋入作法3的蛋黃液,繼續以手動模式再蒸約5分鐘。
7. 取出放置完全冷卻,再脫模切片即可。
雞湯
材料:
雞肉塊 1200g chicken
市售中藥包 1包 chinese herbal pouch
紫山藥 350g purple yam
薑片 30g ginger
米酒 50cc cooking rice wine
水 1200cc water
鹽 2tsp salt
作法:
1.起一鍋水滾後將雞肉塊放入汆燙,待水再度滾起後將雞肉撈出洗去血水浮末。
2.將蒸鮮鍋的水箱裝滿水並放置好,玻璃蒸鍋中將汆燙好雞肉放入,接續放入山藥塊、中藥包、薑片、米酒,並倒入水。
3.設定[手動設定]至60分鐘,待時間完畢後水箱再加滿水,再設定30分鐘,起鍋前加入鹽調味即可。
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