幾年前,因為採訪關係,貓兒造訪過兩次印度,足跡遍及了德里、孟買、加爾各達、欽奈、旁遮普等地,對於印度料理有一份特殊情感,聽說Rosewood Hong Kong(香港瑰麗酒店)近期開設了一間Chaat印度菜餐廳,貓兒說什麼也想來試試。
Chaat位於Rosewood 的5樓,進入餐廳後,穿過吧台lounge區,便會注意到一個很醒目的玻璃房~MASALA Room(印度綜合香料室),光是看著五顏六色的香料,伴隨著各式香氣,交織撲鼻而來,就令人期待接下來的午餐盛宴。
果然一如貓兒預期,Chaat午宴的餐點內容非常精彩,色彩繽紛的前菜(包括Raj Kachori脆扁豆和香甜酸辣醬炮製而成的鬆脆餡餅、Sarson Prawn芥末烤明蝦),讓貓兒十足開胃,緊接著登場的Lamb Chops(窯烤羔羊排)、Old Delhi Butter Chicken(德里慢燉奶油咖喱雞)、Bengali Prawn Curry(孟加拉風味咖哩蝦)、Palak Paneer(芝士燴菠菜)、Pork Cheek Vindaloo(酸辣酒蒜咖哩豬臉頰肉)、Lamb Dum Biryani(經典香料羊肉飯,食材包括陳年印度米、藏紅花和多種香料等,透過餐廳特製的Tandoor爐,烤出來特別香),而這些都是總廚Manav的拿手佳餚呢!
搭配濃郁的印度咖哩,自然少不了美味烤餅;除了原味烤餅之外,Bone Marrow Kulcha和Mature Cheddar & Chilli Naan(巧達芝士辣椒印度烤餅),都讓貓兒與同桌友人,感到滿足又飽足。
Chaat午宴的三品壓軸甜點:Mango Kulfi(芒果牛奶冰淇淋)、Chocolate Fondant(印度風味巧克力熔岩蛋糕)、Nimbu Lennon Tart(藏紅花檸檬雪糕),都充滿著印度特有風味,讓貓兒從嘴巴一路甜到心頭;隨著Chaat對外展開營運,也令擁有彤福軒精緻粵菜、Henry牛排館、Bayfare Social西班牙料理、Holt’s咖啡廳、Asaya Kitchen健康概念廚房、The Butterfly Room(以英式下午茶著稱)等多間美食名店的頂級奢華旅館Rosewood Hotel,再度增添餐飲生力軍。
#ROSEWOODHONGKONG
#CHAATHONGKONG
#CHEFMANAVTULI
同時也有8部Youtube影片,追蹤數超過6,100的網紅Chris Wong Private Kitchen Cooking Channel,也在其Youtube影片中提到,吉列豬扒丼 Katsudon Ingredients: Pork chop ------------ 2 Pcs Breadcrumbs ------- 1 Cup Beaten Egg ----------- 1 Pcs Flour --------------------- A Few S...
「hong kong pork chops」的推薦目錄:
- 關於hong kong pork chops 在 新聞主播 李亞蒨 Facebook 的最讚貼文
- 關於hong kong pork chops 在 FOODTRAVELBABE Facebook 的最佳解答
- 關於hong kong pork chops 在 黃之鋒 Joshua Wong Facebook 的精選貼文
- 關於hong kong pork chops 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
- 關於hong kong pork chops 在 Smart Travel Youtube 的精選貼文
- 關於hong kong pork chops 在 煮家男人 Bob's Your Uncle Youtube 的最佳解答
hong kong pork chops 在 FOODTRAVELBABE Facebook 的最佳解答
🇭🇰 Excited about @diningcity_hong_kong Restaurant Week that's starting on 27 Feb! This is the best time to explore the top recommendations from good restaurants at a fraction of the usual price. 😏 Starting from only HK$148+ for lunch or HK$298+ for dinner.
I've got the first hand experience to try @mrbrown_hk with my date to give you a prelude of what's great in town.
We started our dinner with Smoked Chicken Liver Pate with quince and polenta crisp, juicy Iberico Pork Neck Muffins with cabbage, mustard and aioli, and Whipped Mackerel topped with ikura and celery that made me want to lick my plate clean. 😛
The Grilled Scampi with lardo and shellfish cream was a good build up to the much anticipated meats which are 3 of the best grilled meats in one platter at @mrbrown_hk: Smoked Beef Brisket with peppercorn and pickled onions, Pork Ribs with black garlic and apple and Lamb Chops with eggplant, green tomato salsa. Perfect for people who want to try a bit of everything!
To finish off, we had burnt Cheesecake with Persian lime and cherry sorbet. Noms.
If you'd like to watch the chef in action, try to request for the bar seats. If not, the booth seats will feel more exclusive - like we had.
This popular grill house is ideal for dates and small groups. Great food, good service with reliable wine and craft cocktails recommendations by the staff. Highly recommended!
Book your Restaurant Week dining experience via @diningcity_hong_kong app or at https://restaurantweek.diningcity.hk
📍 @mrbrown_hk, 9 Ship Street, Wan Chai, Hong Kong
#FeedThisBabe
#HKrestaurantweek #mrbrownhk #diningcityhk @ Mr Brown
hong kong pork chops 在 黃之鋒 Joshua Wong Facebook 的精選貼文
【《金融時報》深度長訪】
今年做過數百外媒訪問,若要說最能反映我思緒和想法的訪問,必然是《金融時報》的這一個,沒有之一。
在排山倒海的訪問裡,這位記者能在短短個半小時裡,刻畫得如此傳神,值得睇。
Joshua Wong plonks himself down on a plastic stool across from me. He is there for barely 10 seconds before he leaps up to greet two former high school classmates in the lunchtime tea house melee. He says hi and bye and then bounds back. Once again I am facing the young man in a black Chinese collared shirt and tan shorts who is proving such a headache for the authorities in Beijing.
So far, it’s been a fairly standard week for Wong. On a break from a globe-trotting, pro-democracy lobbying tour, he was grabbed off the streets of Hong Kong and bundled into a minivan. After being arrested, he appeared on the front pages of the world’s newspapers and was labelled a “traitor” by China’s foreign ministry.
He is very apologetic about being late for lunch.
Little about Wong, the face of Hong Kong’s democracy movement, can be described as ordinary: neither his Nobel Peace Prize nomination, nor his three stints in prison. Five years ago, his face was plastered on the cover of Time magazine; in 2017, he was the subject of a hit Netflix documentary, Joshua: Teenager vs Superpower. And he’s only 23.
We’re sitting inside a Cantonese teahouse in the narrow back streets near Hong Kong’s parliament, where he works for a pro-democracy lawmaker. It’s one of the most socially diverse parts of the city and has been at the heart of five months of unrest, which has turned into a battle for Hong Kong’s future. A few weekends earlier I covered clashes nearby as protesters threw Molotov cocktails at police, who fired back tear gas. Drunk expats looked on, as tourists rushed by dragging suitcases.
The lunch crowd pours into the fast-food joint, milling around as staff set up collapsible tables on the pavement. Construction workers sit side-by-side with men sweating in suits, chopsticks in one hand, phones in the other. I scan the menu: instant noodles with fried egg and luncheon meat, deep fried pork chops, beef brisket with radish. Wong barely glances at it before selecting the hometown fried rice and milk tea, a Hong Kong speciality with British colonial roots, made with black tea and evaporated or condensed milk.
“I always order this,” he beams, “I love this place, it’s the only Cantonese teahouse in the area that does cheap, high-quality milk tea.” I take my cue and settle for the veggie and egg fried rice and a lemon iced tea as the man sitting on the next table reaches over to shake Wong’s hand. Another pats him on the shoulder as he brushes by to pay the bill.
Wong has been a recognisable face in this city since he was 14, when he fought against a proposal from the Hong Kong government to introduce a national education curriculum that would teach that Chinese Communist party rule was “superior” to western-style democracy. The government eventually backed down after more than 100,000 people took to the streets. Two years later, Wong rose to global prominence when he became the poster boy for the Umbrella Movement, in which tens of thousands of students occupied central Hong Kong for 79 days to demand genuine universal suffrage.
That movement ended in failure. Many of its leaders were sent to jail, among them Wong. But the seeds of activism were planted in the generation of Hong Kongers who are now back on the streets, fighting for democracy against the world’s most powerful authoritarian state. The latest turmoil was sparked by a controversial extradition bill but has evolved into demands for true suffrage and a showdown with Beijing over the future of Hong Kong. The unrest in the former British colony, which was handed over to China in 1997, represents the biggest uprising on Chinese soil since the 1989 pro-democracy movement in Beijing. Its climax, of course, was the Tiananmen Square massacre, when hundreds, perhaps thousands, of people were killed.
“We learnt a lot of lessons from the Umbrella Movement: how to deal with conflict between the more moderate and progressive camps, how to be more organic, how to be less hesitant,” says Wong. “Five years ago the pro-democracy camp was far more cautious about seeking international support because they were afraid of pissing off Beijing.”
Wong doesn’t appear to be afraid of irking China. Over the past few months, he has lobbied on behalf of the Hong Kong protesters to governments around the world. In the US, he testified before Congress and urged lawmakers to pass an act in support of the Hong Kong protesters — subsequently approved by the House of Representatives with strong bipartisan support. In Germany, he made headlines when he suggested two baby pandas in the Berlin Zoo be named “Democracy” and “Freedom.” He has been previously barred from entering Malaysia and Thailand due to pressure from Beijing, and a Singaporean social worker was recently convicted and fined for organising an event at which Wong spoke via Skype.
The food arrives almost immediately. I struggle to tell our orders apart. Two mouthfuls into my egg and cabbage fried rice, I regret not ordering the instant noodles with luncheon meat.
In August, a Hong Kong newspaper controlled by the Chinese Communist party published a photo of Julie Eadeh, an American diplomat, meeting pro-democracy student leaders including Wong. The headline accused “foreign forces” of igniting a revolution in Hong Kong. “Beijing says I was trained by the CIA and the US marines and I am a CIA agent. [I find it] quite boring because they have made up these kinds of rumours for seven years [now],” he says, ignoring his incessantly pinging phone.
Another thing that bores him? The media. Although Wong’s messaging is always on point, his appraisal of journalists in response to my questions is piercing and cheeky. “In 15-minute interviews I know journalists just need soundbites that I’ve repeated lots of times before. So I’ll say things like ‘I have no hope [as regards] the regime but I have hope towards the people.’ Then the journalists will say ‘oh that’s so impressive!’ And I’ll say ‘yes, I’m a poet.’ ”
And what about this choice of restaurant? “Well, I knew I couldn’t pick a five-star hotel, even though the Financial Times is paying and I know you can afford it,” he says grinning. “It’s better to do this kind of interview in a Hong Kong-style restaurant. This is the place that I conducted my first interview after I left prison.” Wong has spent around 120 days in prison in total, including on charges of unlawful assembly.
“My fellow prisoners would tell me about how they joined the Umbrella Movement and how they agreed with our beliefs. I think prisoners are more aware of the importance of human rights,” he says, adding that even the prison wardens would share with him how they had joined protests.
“Even the triad members in prison support democracy. They complain how the tax on cigarettes is extremely high and the tax on red wine is extremely low; it just shows how the upper-class elite lives here,” he says, as a waiter strains to hear our conversation. Wong was most recently released from jail in June, the day after the largest protests in the history of Hong Kong, when an estimated 2m people — more than a quarter of the territory’s 7.5m population — took to the streets.
Raised in a deeply religious family, he used to travel to mainland China every two years with his family and church literally to spread the gospel. As with many Hong Kong Chinese who trace their roots to the mainland, he doesn’t know where his ancestral village is. His lasting memory of his trips across the border is of dirty toilets, he tells me, mid-bite. He turned to activism when he realised praying didn’t help much.
“The gift from God is to have independence of mind and critical thinking; to have our own will and to make our own personal judgments. I don’t link my religious beliefs with my political judgments. Even Carrie Lam is Catholic,” he trails off, in a reference to Hong Kong’s leader. Lam has the lowest approval rating of any chief executive in the history of the city, thanks to her botched handling of the crisis.
I ask whether Wong’s father, who is also involved in social activism, has been a big influence. Wrong question.
“The western media loves to frame Joshua Wong joining the fight because of reading the books of Nelson Mandela or Martin Luther King or because of how my parents raised me. In reality, I joined street activism not because of anyone book I read. Why do journalists always assume anyone who strives for a better society has a role model?” He glances down at his pinging phone and draws a breath, before continuing. “Can you really describe my dad as an activist? I support LGBTQ rights,” he says, with a fist pump. His father, Roger Wong, is a well-known anti-gay rights campaigner in Hong Kong.
I notice he has put down his spoon, with half a plate of fried rice untouched. I decide it would be a good idea to redirect our conversation by bonding over phone addictions. Wong, renowned for his laser focus and determination, replies to my emails and messages at all hours and has been described by his friends as “a robot.”
He scrolls through his Gmail, his inbox filled with unread emails, showing me how he categorises interview requests with country tags. His life is almost solely dedicated to activism. “My friends and I used to go to watch movies and play laser tag but now of course we don’t have time to play any more: we face real bullets every weekend.”
The protests — which have seen more than 3,300 people arrested — have been largely leaderless. “Do you ever question your relevance to the movement?” I venture, mid-spoonful of congealed fried rice.
“Never,” he replies with his mouth full. “We have a lot of facilitators in this movement and I’m one of them . . . it’s just like Wikipedia. You don’t know who the contributors are behind a Wikipedia page but you know there’s a lot of collaboration and crowdsourcing. Instead of just having a top-down command, we now have a bottom-up command hub which has allowed the movement to last far longer than Umbrella.
“With greater power comes greater responsibility, so the question is how, through my role, can I express the voices of the frontliners, of the street activism? For example, I defended the action of storming into the Legislative Council on July 1. I know I didn’t storm in myself . . . ” His phone pings twice. Finally he succumbs.
After tapping away for about 30 seconds, Wong launches back into our conversation, sounding genuinely sorry that he wasn’t there on the night when protesters destroyed symbols of the Chinese Communist party and briefly occupied the chamber.
“My job is to be the middleman to express, evaluate and reveal what is going on in the Hong Kong protests when the movement is about being faceless,” he says, adding that his Twitter storm of 29 tweets explaining the July 1 occupation reached at least four million people. I admit that I am overcome with exhaustion just scanning his Twitter account, which has more than 400,000 followers. “Well, that thread was actually written by Jeffrey Ngo from Demosisto,” he say, referring to the political activism group that he heads.
A network of Hong Kong activists studying abroad helps fuel his relentless public persona on social media and in the opinion pages of international newspapers. Within a week of his most recent arrest, he had published op-eds in The Economist, The New York Times, Quartz and the Apple Daily.
I wonder out loud if he ever feels overwhelmed at taking on the Chinese Communist party, a task daunting even for some of the world’s most formidable governments and companies. He peers at me over his wire-framed glasses. “It’s our responsibility; if we don’t do it, who will? At least we are not in Xinjiang or Tibet; we are in Hong Kong,” he says, referring to two regions on Chinese soil on the frontline of Beijing’s drive to develop a high-tech surveillance state. In Xinjiang, at least one million people are being held in internment camps. “Even though we’re directly under the rule of Beijing, we have a layer of protection because we’re recognised as a global city so [Beijing] is more hesitant to act.”
I hear the sound of the wok firing up in the kitchen and ask him the question on everyone’s minds in Hong Kong: what happens next? Like many people who are closely following the extraordinary situation in Hong Kong, he is hesitant to make firm predictions.
“Lots of think-tanks around the world say ‘Oh, we’re China experts. We’re born in western countries but we know how to read Chinese so we’re familiar with Chinese politics.’ They predicted the Communist party would collapse after the Tiananmen Square massacre and they’ve kept predicting this over the past three decades but hey, now it’s 2019 and we’re still under the rule of Beijing, ha ha,” he grins.
While we are prophesying, does Wong ever think he might become chief executive one day? “No local journalist in Hong Kong would really ask this question,” he admonishes. As our lunch has progressed, he has become bolder in dissecting my interview technique. The territory’s chief executive is currently selected by a group of 1,200, mostly Beijing loyalists, and he doubts the Chinese Communist party would ever allow him to run. A few weeks after we meet he announces his candidacy in the upcoming district council elections. He was eventually the only candidate disqualified from running — an order that, after our lunch, he tweeted had come from Beijing and was “clearly politically driven”.
We turn to the more ordinary stuff of 23-year-olds’ lives, as Wong slurps the remainder of his milk tea. “Before being jailed, the thing I was most worried about was that I wouldn’t be able to watch Avengers: Endgame,” he says.
“Luckily, it came out around early May so I watched it two weeks before I was locked up in prison.” He has already quoted Spider-Man twice during our lunch. I am unsurprised when Wong picks him as his favourite character.
“I think he’s more . . . ” He pauses, one of the few times in the interview. “Compared to having an unlimited superpower or unlimited power or unlimited talent just like Superman, I think Spider-Man is more human.” With that, our friendly neighbourhood activist dashes off to his next interview.
hong kong pork chops 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
吉列豬扒丼 Katsudon
Ingredients:
Pork chop ------------ 2 Pcs
Breadcrumbs ------- 1 Cup
Beaten Egg ----------- 1 Pcs
Flour --------------------- A Few
Sauce Ingredients:
Beaten Eggs -------------- 2 Pcs
Dashi stock --------------- 1 Cup
Onion ------------------------- 1/2 Pcs
Mirin -------------------------- 1.5 Tbsp
Japanese soy sauce - 1.5 Tbsp
Sugar ------------------------- 1 Tbsp
Scallion ---------------------- A Few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Tenderizing the pork chops and seasoning with salt and black pepper.
2. Coat the pork chop with flour, beaten egg and breadcrumbs in sequence.
3. Deep fry the pork chop for 2 times. Using a higher oil temperature in the second deep fry.
4. Adding the dashi stock, mirin, Japanese soy sauce and sugar in a frying pan. Cook until sugar melts.
5. Add onion and bring to boil.
6. Add beaten eggs and deep fried pork chop into the sauce. Cook until the eggs are half cooked.
7. Add scallions and pour the sauce and pork chop over the rice.
Enjoy!!
【吉列豬扒丼 Katsudon 】2人份
厚豬排............................2塊
麵包糠............................1杯
雞蛋(打發成蛋液)..........1隻
麵粉...............................適量
醬汁材料:-
雞蛋(打發成蛋液).........2隻
鰹魚湯...........................1杯
洋蔥(切絲)....................1/2個
味醂...............................1.5湯匙
日式醬油........................1.5湯匙
糖...................................1湯匙
蔥(切碎)........................少許
做法:-
1. 厚切豬排用鬆肉槌敲打至薄身,平均地撒下黑胡椒碎和鹽。
2. 豬排依次序沾上麵粉、雞蛋液、麵包糠,放入熱油鍋來炸至金黃拿出,然後調高油溫復炸拿出切件。
3. 將醬汁材料之鰹魚湯、味醂、日式醬油、糖拌勻放入鍋內,加入洋蔥煮開,然後下蛋液、吉列豬排入鍋內煮至蛋液半熟,最後加入蔥碎便可。
![post-title](https://i.ytimg.com/vi/GSTxpX56vUA/hqdefault.jpg)
hong kong pork chops 在 Smart Travel Youtube 的精選貼文
#大阪燒名店 #めっせ熊 #梅田站美食 #梅三小路美食 #EKIMARCHE大阪 #窮遊大阪 #大阪美食 #shinkansenjr #大阪超市 #駅弁 #鐵路便當 #osakamusteat #大阪攻略 #大阪必買 #Albi大阪
居日港人推介, 大阪梅田站梅三小路美食,餐廳推介。晝酒場 小路(KOMIHI)、麒麟城(Kirin-City)、汐燈(SHIOBI)、旬鮮酒場 USHIO, 炸豬排 頑固(TONKATSU GANKO)、拉麵店 上方段七、展覽熊(MESSE KUMA)、新浪花(SHIN NANIWA)、矗々家、會津屋。
梅三小路離JR大阪站櫻橋口只需步行3分鐘,是以居酒屋、日餐、烏龍麵、御好燒、拉麵等餐飲店為中心,具有「橫町(小巷)」形象的專門店街。便利商店7-Eleven Heart-in等,共有17家店舖匯聚於此。
營業時間:7:00~23:00(因店舖而異) 休館日:無
美食街共有15間食店,其中有不沾醬汁的章魚燒發祥店「會津屋」分店,也有烏龍麵、壽司、拉麵、酒吧、居酒屋、炸豬排、大阪燒、咖啡店等各式餐廳食店。
中央廣場放置了福神『Lucky Billiken』,在腳底撓一下癢就可以實現願望,可順道祈祈福。
小貼士:
在JR大阪站最近的出口是『櫻橋口』,位置就在「EKI MARCHE 大阪」的對面馬路。
一系列日本山系行山用品, 型格潮格任你選, 不容錯過。
請用片右下角調4K睇片。
香港の人々、梅山駅、大阪梅田駅、レストランのプロモーションで推奨。コミヒ、キリンシティ、シオビ、ウシオ、ポークチョップ(とんかつがん子)、ラーメン店トップ7、熊くん(熊くん)、シナフラワー( SHIN NANIWA)、矗々家、津津屋。
JR大阪駅桜橋口から徒歩わずか3分の名山通りは、居酒屋、和食、うどん、おやど、ラーメンなどのレストランを中心とした横町をイメージした専門店です。通り。コンビニエンスストアセブンイレブンハートインなど、合計17店舗が集まった。
営業時間:7:00〜23:00(店舗により異なります)定休日:なし
たこ焼きの店「会津屋」を含む15の飲食店があり、ウーロン麺、寿司、ラーメン、バー、居酒屋、ポークチョップ、大阪の焼けるように暑い、コーヒーショップなどの様々なレストランもあります。ショップ。
中央の広場には「ラッキービリケン」が配置されており、足の裏を足で引っ掻くことで希望を実現できます。
ヒント:
JR大阪駅の最寄り出口は「桜橋口」で、「駅マルシェ大阪」の反対側にあります。
日本の山製品のシリーズで、スタイルを見逃さないように選択できます。
Recommended by Hong Kong people,UMESANKOUJI, Osaka Umeda Station'restaurants. KOMIHI, Kirin-City, SHIOBI, USHIO, Fried pork chops (TONKATSU GANKO), Ramen shop top seven, Exhibition Bear (MESSE KUMA), Sina Flower ( SHIN NANIWA), 矗々家, 津津屋.
UMESANKOUJI is just a 3-minute walk from the JR Osaka Station Sakurabashi Exit. It is a specialty store with the image of Yokocho (alleys), centered on restaurants such as Izakaya, Japanese, Udon Noodles, Oyado, and Ramen. street. Convenience store 7-Eleven Heart-in, etc., a total of 17 stores gathered here.
Business hours: 7:00~23:00 (varies by shop) Closed: No
There are 15 food outlets in the food street, including the takoyaki-faked shop "Aizuya", which has no sauce, and there are also various restaurants such as oolong noodles, sushi, ramen, bars, izakaya, fried pork chops, Osaka sizzling, and coffee shops. shop.
The central square is placed with the "Lucky Billiken", and you can realize your wishes by scratching your feet at the soles of your feet.
Tips:
The nearest exit to JR Osaka Station is "Sakurabashiguchi", and the location is on the opposite side of "Eki MARCHE Osaka".
A series of Japanese hiking products, you shouldn't be missed.
![post-title](https://i.ytimg.com/vi/Njq1sa9WJoc/hqdefault.jpg)
hong kong pork chops 在 煮家男人 Bob's Your Uncle Youtube 的最佳解答
今集整一個港式茶餐廳嘢。呢個唔使點介紹 lu
A Hong Kong classic. This dish needs no introduction really.
二人份量 For two people
豬扒3塊 - 3 pieces of pork chops
白飯4碗 - 4 bowls of cooked rice
生粉半杯 - half a cup of cornstarch
鹽1湯匙 - 1 tbsp of slat
黑胡椒粉2茶匙 - 2tsp of black pepper
雞蛋5隻 - 5 eggs
洋蔥1個 - 1 onion
蕃茄2個 - 2 tomatoes
蒜1瓣 - 1 clove of garlic
青豆半杯 - half a cup of frozen peas
茄汁 (番茄醬) 半杯 - half a cup of tomato sauce (ketchup)
喼汁 (英國黑醋) 2湯匙 - 2tbsp of worcestershire sauce
砂糖2茶匙 - 2tsp of sugar
清水¾杯 - 3/4 cup of water
水牛芝士50克 - 50g of mozzarella cheese
奧勒岡香草少量 - a touch of dried oregano
鹽和黑胡椒粉調味 - salt and pepper to taste
![post-title](https://i.ytimg.com/vi/udJfOWAawZo/hqdefault.jpg)