IKEA famous Meatball Recipe is out.
This portion can make about 16 to 20 meatballs. Take note that it's a non-halal recipe, but you can substitute the pork with your preferred meat.
INGREDIENTS:
- 500g (1.1lbs) ground beef
- 250g (slightly more than ½lb) ground pork
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 100g (3.5oz) breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- Salt and pepper to taste
INSTRUCTIONS:
1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, and egg, and mix. Add milk and season well with salt and pepper.
2. Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for two hours (to help them hold their shape while cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven, 350ºF or 180ºC, and cook for a further 30 minutes.
SAUCE:
INGREDIENTS:
- Dash of oil
- 40g (1.4oz) butter
- 40g (1.4oz) plain flour
- 150ml (5fl oz) vegetable stock
- 150ml (5fl oz) beef stock
- 150ml (5fl oz) thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
INSTRUCTIONS:
1. Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for two minutes.
2. Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce, and Dijon mustard.
3. Bring to a simmer and allow the sauce to thicken. Continue to stir.
4. When ready to eat, serve with your favorite potatoes - either creamy mash or mini
new boiled potatoes.
同時也有9部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to share with you how to make juicy oven-baked smoked BBQ ribs at home. Copying and practicing a recipe from a famo...
「make up store cover all mix」的推薦目錄:
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- 關於make up store cover all mix 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
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make up store cover all mix 在 泰山自煮 Tarzancooks Facebook 的最佳貼文
新加坡的朋友們也喜歡這道菜!😍🙇🏻♂️
#ThermomixSpotted #NoCarbRisotto
No carb risotto by Hong Kong celebrity Chef Patrick Chen on Chapman To's Late Night Show in Hong Kong
𝙎𝙘𝙧𝙤𝙡𝙡 𝙙𝙤𝙬𝙣 𝙛𝙤𝙧 𝙩𝙝𝐢𝐬 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝙧𝙚𝙘𝙞𝙥𝙚 𝙗𝙮 𝘾𝙝𝙚𝙛 𝙋𝙖𝙩𝙧𝙞𝙘𝙠 𝘾𝙝𝙚𝙣 𝙞𝙣 𝙀𝙣𝙜𝙡𝙞𝙨𝙝
Chef Patrick cooked this very special carb-free risotto dish partially with his Thermomix® on Chapman To's Late Night Show in Hong Kong. He has kindly adapted the recipe to make it 100% Thermomix® for us. The dish, 𝐒𝐪𝐮𝐢𝐝 𝐫𝐢𝐬𝐨𝐭𝐭𝐨 𝐰𝐢𝐭𝐡 𝐬𝐩𝐢𝐧𝐚𝐜𝐡 & 𝐜𝐫𝐚𝐛 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬, is an excellent recipe for entertaining at home and is sure to impress – especially for friends who are on carb-free diet or those who are pescetarians (do not eat meat but eat seafood)😉 Parts of the recipe may even be prepared in advance to speed things up.
Recipe credit : Chef Patrick Chen
FB : Tarzancooks 泰山自煮
IG : tarzancooks
𝐒𝐪𝐮𝐢𝐝 𝐫𝐢𝐬𝐨𝐭𝐭𝐨 𝐰𝐢𝐭𝐡 𝐬𝐩𝐢𝐧𝐚𝐜𝐡 & 𝐜𝐫𝐚𝐛 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬 菠菜蟹肉魷魚意大利”飯
INGREDIENTS
𝐂𝐚𝐫𝐛 𝐟𝐫𝐞𝐞 "𝐑𝐢𝐬𝐨𝐭𝐭𝐨"
✅ 2 squids
✅ 3g salt
𝐂𝐫𝐚𝐛 𝐦𝐞𝐚𝐭 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬
✅ 50g crab meat
✅ 20g white mushroom
✅ 20g onion
✅ 80ml stock
✅ 3g salt
✅ 2g black pepper powder
✅ 15g cooking oil
𝐑𝐞𝐝 𝐩𝐞𝐩𝐩𝐞𝐫 𝐧𝐮𝐭 𝐬𝐚𝐮𝐜𝐞 (𝐑𝐨𝐦𝐞𝐬𝐜𝐨 𝐬𝐚𝐮𝐜𝐞)
✅ 200g oil-soaked red bell pepper
✅ 1 clove garlic
✅ 135g roasted cashew nuts
✅ 2 TBSP tomato paste
✅ 3 TBSP sherry vinegar
✅ 2 tsp smoked red bell pepper
✅ 1/2 tsp cayenne chili powder
✅ 1/2cup extra virgin olive oil
✅ 2g salt (or pinch to taste)
✅ 2g black pepper powder (or pinch to taste)
𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐟𝐨𝐚𝐦
✅ 605g spinach
✅ 100g chicken stock
✅ 2-4g xanthan gum
✅ mustard sauce
DIRECTIONS
𝐒𝐪𝐮𝐢𝐝 “𝐫𝐢𝐬𝐨𝐭𝐭𝐨”
1. Clean the squid and use only the body
2. Finely diced into small cubes
3. Add into simmering basket with 1300 g water (enough to cover the squid), add salt and bring to boil (about 12 minutes)
3. Add squid and blanch in simmering basket, 2min/100c/sp 3.5
4. Remove and keep chilled in the fridge for use later
𝐂𝐫𝐚𝐛 𝐝𝐮𝐱𝐞𝐥𝐥𝐞𝐬
1. Add mushroom and diced onions into the bowl
2. Add oil and stir fry 5m/120C/sp2
3. Put in the crab meat, add salt and pepper to taste, cook for 3min/100c/sp1
4. Pour in the stock and cook without MC cup and reduce 3min/varoma/sp1 (add another min if the mixture is still wet)
5. Remove and store in the fridge
𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐟𝐨𝐚𝐦
1. Drench the spinach. Cook at 4m/Varoma/reverse
2. Place the spinach in a cheese cloth and squeeze out all residual water until the spinach becomes a dry ball
3. Heat up the chicken stock at 2min/100c/speed 2
4. Add the “dried” spinach
5. Blend at speed 1min/1-10
6. Add xantham gum
7. Scope mixture into a pipping bag (optional or into a foam gun with Nitrogen)
𝐑𝐨𝐦𝐞𝐬𝐜𝐨 𝐒𝐚𝐮𝐜𝐞
1. Place the nuts into the bowl and mill 10sec/speed 7
2. Add the rest of the ingredients and mix 10sec/speed 5.
Drizzle the oil through the lid hole while mixing
3. Scrape down and add seasoning to taste and mix another 10sec/sp 4 or until you achieve the consistency you desire
TO SERVE
1. Stack the varoma dish
2. Place the squid and romesco sauce into a metal steaming dish and mix with a spoon
3. Place the crab duxelles in a metal steaming dish
4. Cover both dishes with a baking paper to prevent water from dripping onto the dishes
5. Place both dishes into the varoma
6. Steam at 10min/varoma/speed 3.5 to heat up the mixtures gently
7. Use a cookie cutter to arrange the components onto a plate (refer to video). Serve with spinach foam pipped next to the "risotto" and crab duxulles
Bon appetit
PLEASE NOTE : NC17 Adult content only 😝
The video is an entire episode in typical street-style Hong Kong Cantonese dialect dialog and may contain language that some may find "offensive". Do not watch if you think you may be offended by the cheeky banter.
https://youtu.be/N1vK7YPx0WM
Video credit : 杜汶澤 喱騷 Chapman To’s late show
#Thermomix #ThermomixSG #ThermomixChef #Chef #ThermomixRecipe#pescetariansRecipe #Carbfreediet #chefrecipe #FrenchRecipe
make up store cover all mix 在 Macaufoodie Facebook 的最佳解答
.
🔎 📝 #便條故事
.
甜品就是有一股神奇的魔力教人心醉,其使我開心時要吃甜品,不開心的時候也要吃甜品。人生苦短,今天就介紹我最喜愛之一的創意甜品店,讓看完的你也把生活"甜"起來吧!
.
「糖閣」以芒果系列甜品作主打,小店還特意選用來自菲律賓的呂宋芒,又香又甜,最適合用來製作一系列芒果甜品。
.
店內最高人氣的就是「原個椰皇布甸 28mop」
和「原個D24榴槤椰皇布甸 38mop」,布甸吃起來又滑又香,吃完整個口腔散發出椰皇水獨有的清甜味,重果不怕太甜,D24榴槤那款CP值最高,也太多榴槤肉了吧!」
.
糯米糍有兩款,分別是「D24榴槤糯米糍 15mop」和「芒果糯米糍 15mop」,兩款的外皮都用上香葉椰汁,如圖所見皮薄餡靚。
.
「椰芒撈 38mop」
最底層是椰奶布甸,中間是楊枝甘露,面層是新鮮芒果粒和爆爆珠,份量足足有平常的兩碗楊枝甘露之多,非常有飽足感。
.
「漁湯粉 28mop」
這可是店裡唯一的鹹點喔!但也絕不馬虎,漁湯粉吃到最後那碗湯還是很濃,他們家的湯底特色是比較多胡椒粉,喝起來有點辣辣的感覺,很過癮!
🔎 #澳門美食之都 🇲🇴
Attention Mango Lovers! Go Visit this Hip and Popular Mango Themed Dessert Shop!
.
Desserts put love spells on people. I have dessert when I am happy, I also have dessert when I am down. I want to recommend one of my favorite dessert shops to you and hope it would lift your mood up
.
“K. Dessert” specialized in mango desserts. They use selected mangos from the Philippines. They are all fragrant and sweet, perfect for desserts!
.
Whole Coconut Pudding (MOP 28) and Whole Coconut Pudding with D24 Durian (MOP 38) are the most popular.
The pudding is soft and jiggly. The coconut scent lingers inside your mouth after every bite. Pudding with D24 is super worth it because you get loads of durian in it
.
D24 Durian Mochi (MOP 15) and Mango Mochi (MOP 15) – Coconut milk is used to make the thin cut mochi wrap
.
Coconut mix Mango (MOP 38)
A layer of coconut pudding lays at the bottom. The middle is mango and grape fruit mix. Some fresh mango and mango popping pearls cover on top. It’s doubled the size of a regular Mango Pomelo Sago
.
Mohinga (MOP 28)
This is the only salty dish at the store! The mohinga has a very dense and thick soup with a very rich pepper flavor. It tastes a little spicy but very appetizing!
make up store cover all mix 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make juicy oven-baked smoked BBQ ribs at home.
Copying and practicing a recipe from a famous restaurant is the most challenging thing, but it is very interesting and we learn new things from it. In this video, we copied the taste of the famous pepper ribs, but made some modifications, because some ingredients are not found in this city. Chili’s slow-cooked pork ribs has been a top seller on the menu since 1986 and is still the best seller today. So this is a must try.
To make smoked flavor BBQ ribs without a smoker, we slow cook in the oven, and make the Chili's BBQ sauce with smokey chipotle in adobo, or it can be made by liquid smoke instead. The flavor is found in the sauce, and the cooking secret is slow-braising which can keep the meat juicy and tender like the original. You can use the barbecue sauce suggested in the recipe below or use your favorite homemade or store-bought sauce. Hope you like it. Enjoy. :)
📍 Please follow us on Instagram:: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow us on FB: https://www.facebook.com/sweet.dumpling.studio/
-----------------------------------------------------------------------
How to make Oven-Baked Smoked BBQ Ribs
✎ Ingredients
pork ribs 950g
☞ for dry marinades
coarse salt 70g
black pepper 15g
ground white pepper 4g
cayenne pepper 2g
granulated sugar 3.5g
garlic powder 1.5g
onion powder 1.5g
☞ for BBQ sauce
chipotle peppers in adobo 7g
regular soy sauce 32g
tomato paste 70g
ketchup 20g
chicken broth 30g
apple cider vinegar 35g
dark beer 45g
fresh orange juice 87g
minced garlic 10g
chili powder 1.5g
onion powder 5g
salt 3g
black pepper 2.5g
light brown sugar 130g
1. Combine together coarse salt, black pepper, ground white pepper, cayenne pepper, granulated sugar, garlic powder and onion powder, mix well.
2. Line a baking tray with foil or parchment paper.
3. Place the ribs on the baking tray, pat dry the ribs with paper towels on both sides.
4. Using a sharp knife to take off excess fat. Just keep a little fat.
5. Remove the silver skins or whitish dense skin on the bone side of the ribs.
6. Then turn the meatier side facing up, generously season with 1 tablespoon of dry marinades.
7. Cover with another foil, shiny side out.
8. Preheat the oven to 135C, bake for 2.5~3 hours.
9. While the ribs bake, make the barbecue sauce. Add all the sauce ingredients together, using an immersion blender to blend the ingredients until smooth. Pour into a saucepan and cook over medium-low heat for 15-20 minutes, stirring often until thicker.
10. Once baked, remove foil and transfer to a new baking tray and brush ribs with the barbecue sauce on both sides. Let the bone side facing up.
11. Preheat the oven to 220C, bake for 5 minutes, then turn the meatier side facing up and brush a little bit of sauce and bake for 10 minutes or until ribs have been caramelized.
12. Transfer the ribs to a plate or a cutting board, brush with sauce again if needed and serve.
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Chapter:
00:00 intro
00:35 Ingredients
01:07 how to make season spice
02:33 prepare the ribs
03:56 slow cook ribs in oven
04:55 how to make smoked BBQ sauce
08:32 caramelized the ribs
11:11 enjoy
-----------------------------------------------------------------------
#BBQRibs
#copycatRecipes
![post-title](https://i.ytimg.com/vi/UAENNVvNJq0/hqdefault.jpg)
make up store cover all mix 在 EAT AT HOME 食・家 Youtube 的精選貼文
#蘋果點心 #聖誕party食物 #蘋果批 #聖誕點心
蘋果派是我請朋友來我家時常做的菜式,所以特意選了這個來做和大家Q&A的影片。剛巧蘋果派的餡料由蘋果加入不同的香料如肉桂、丁香、八角和糖煮成,濃濃的香料味就像提示我們聖誕節快到了。
.
這個短片第一次用一邊做菜,一邊回答問題的形式表達,我在準備的時候就像一邊和大家閒談一樣,雖然我們之間很多也未有見過面,在這個影片的製作過程中又好像跟大家的距離拉近了。大部份的問題其實在message已回了,如果沒有放在影片裏請見諒喔,這是因為片長有限而我是隨意將問題放上去的,如遺漏了的請不要介意再給我訊息喔。
.
多謝大家對我的提問,你們所有的問題很有意思呢。如有機會真的很想有機會一起和大家做料理互相交流,想想已感到會是難得的經驗了。
.
製作蘋果派時有以下幾點可以留意喔。
.
* 牛油派皮在製作上,在角落的位置厚度比較難以弄得平均,如利用不同的模具壓平底部和週邊,可令派皮的厚度保持平均。
* 牛油派皮在多次擀皮後可能會軟化而容易付在保鮮膜上,如將麵團再放入冰箱/雪櫃一會,讓麵團變得硬一點又可再次塑型。
* 蘋果派餡用到大量的香料,如果家中沒有其中一款可以直接省去。之前我做的時後只用肉桂粉,今次加上肉桂枝和蘋果同煮,味道更香濃了。
* 在煮好蘋果派餡後可夾起同煮的香料,那便不會影響食感。
.
希望大家喜歡這個食譜吧。
份量:直徑22cm烤盤
材料
.
蘋果批皮材料
.
中筋麵粉420克
砂糖130克
鹽一茶匙
牛油250g
雞蛋兩隻
.
蘋果批餡料
.
牛油10克
紅蘋果(小)6個
(去皮後淨肉大約600克)
砂糖80克
香草/雲尼拿精華一湯匙
肉桂粉3茶匙
檸檬汁一湯匙
肉桂枝一條
丁香兩粒
八角一粒
粟粉兩湯匙,用70毫升水拌勻
.
蛋液(掃上批面)材料
.
雞蛋半隻
牛奶/水半湯匙
做法
.
批皮
.
牛油從冰箱裏取出,待稍為放軟後,切粒。
牛油和砂糖放入攪拌機或廚師機,以中速(我家的廚師機最快為五度,這裏用二度)攪拌直至拌勻。
加入中筋麵粉以中速拌勻。
雞蛋略為打發後,分三次加入麵團內拌勻。
麵團形成後,分成兩半(批底及批面)用保鮮膜蓋著並塑形至長方型狀,以方便之後成批皮,以保鮮膜包好放在冰箱/雪櫃裏至少30分鐘至過夜。
.
麵團冷卻好後,從冰箱取出待略為軟化後,大約30分鐘,取出其中一塊麵團隔著保鮮膜用麵棍將麵團推開成大約0.5厘米厚批皮。
將批皮蓋在模具上,蓋著保鮮膜,用杯子或模具蓋平批底和週邊位置。放入冰箱,備用。
.
另一份麵團隔著保鮮膜用麵棍將麵團推開成大約0.5厘米厚批皮,?成一厘米闊的長條型,將麵團條做出辮子,做出網型並裁成模具合適大小,放在牛油紙上,放入冰箱,備用。
.
蘋果餡料
.
蘋果去皮,切成薄片。
在一個鍋子裏加入牛油10克,開中火,放入蘋果、砂糖、香草/雲尼拿精華、肉桂粉、檸檬汁、肉桂枝、丁香和八角,不時攪拌以防止結塊。
粟粉兩湯匙加入水70毫升拌勻,加入蘋果內,煮至沸騰。
關火後盛起,蘋果餡料可早一日準備放在冰箱內,令蘋果更有香料味。
.
組合
.
焗爐預熱至180攝氏度。
雞蛋略為打發,和牛奶/水拌勻。
批皮和批面從冰箱內取出,分別均勻擀開。批面擀開後切成一厘米闊長條,編成格紋。批皮放入模具,蘋果餡倒入批皮內,上面蓋上批面。
在批面掃上蛋液。
註:如麵團擀開後變軟,可放在雪櫃/冰箱中待略為凝固後才繼續製作。
放入焗爐以180度焗一小時,直至表面金黃。在週邊蓋上錫紙以防止燒焦。
蘋果批從焗爐取出後放涼,切件後享用。
Apple Pie
Baking tin with 22cm diameter
Ingredients
Apple pie crust ingredients
420g all purpose flour
130g granulated sugar
1 teaspoon of salt
250g of unsalted butter
2 eggs
Apple pie filling ingredients
10g of butter
6 small size apples (about 600g after peeling)
80g granulated sugar
1 tablespoon of vanilla essence
3 teaspoons of cinnamon powder
1 tablespoon of lemon juice
1 cinnamon stick
2 cloves
1 star anise
2 tablespoons of corn starch, mixed with 70ml of water
Other ingredients
1/2 egg
1/2 tablespoon of milk or water
Directions
Pie crust
Take out the butter from the fridge. Cut it into cubes.
Put the butter and granulated sugar into the blender or kitchen machine, blend with medium speed until it is well mixed. Add all purpose flour and mix well.
Beat the egg, put into the dough in three batches.
After the dough is formed. Split the dough into two. Roll the dough in rectangular shape. Cover it up with plastic wrap and put it into the fridge for 30 minutes or overnight.
Take out the dough from the fridge and let it warm for a while . Roll it to 0.5cm thick. Put the dough on the baking tin and cover with plastic wrap. Press the dough evenly with a mold or a cup. Put it into the fridge again and save for later.
Roll another dough to 0.5cm thick. Cut it into stripe and make the net. Put it on the baking paper and store in the fridge and save for later.
Apple filling
Slice the apple.
Put 10g of butter in a cooking pot. Turn on the heat to medium. Put sugar, vanilla essence, cinnamon powder, lemon juice, cinnamon stick, cloves, star anise and stir it to prevent it clogs.
Mix the corn starch with the water and put it into the apple. Cook until it boils.
Turn off the heat and cool down a little bit.
The apple filling can be stored in the fridge for later use or it can be used right after it cooks.
Assemble
Pre-heat the oven to 180 degree celsius.
Beat half egg and mix well with 1/2 tablespoon of milk or water.
Take out the pie crust from the fridge and put the cooked apple inside. Cover with another pie crust on the top. Brush with the egg wash.
Bake the pie for 1 hour in 180 degree celsius. Cover the edge with tin foil to prevent it burns.
Cool the apple pie in room temperate for a while after baking. Cut it into slice and serve.
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SOCIAL MEDIA
Instagram:https://www.instagram.com/eatathomehk/
Facebook:https://www.facebook.com/eatathomehk/
Blog:http://www.eatathome.hk/
MY GEAR
影片拍攝 Filming:
Camera/ Sony α7RII
Lens/ Sony Zeiss FE 24-70 f/4
Tripod/ 190XPRO Aluminium 4-Section Camera Tripod
Editing / iMovie
相片拍攝 Photography:
Camera/ Nikon D700
Lens/ Nikon 105mm f/2.8 micro
背景音樂 Background Music:
“One” by @Sarah Kang Music on artlist.io
“Summer Is for Falling in Love - Instrumental Version” by @Sarah Kang Music on artlist.io
![post-title](https://i.ytimg.com/vi/yppdI-zEW9Q/hqdefault.jpg)
make up store cover all mix 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
たけのこのアク抜き
【アク抜き方法】
1. たけのこを綺麗に洗い先を切り落とし、安定させて縦半分(大きいなら縦4等分)にカットする(固いので注意)
2. 鍋にたっぷり浸かるくらいの水・たけのこを入れて中火にかける
3. 沸騰してら弱火にして30分ほど煮て、そのまま冷ます
4. 味見してアクが気になるなら追加でアク抜きする
5. すぐに使わない場合、新しい水につけ冷蔵庫で保存す
【少量・時短バージョン】
1. たけのこを綺麗に洗い皮を取り、調理に使う薄切りにする
2. 沸騰したお湯に入れて5分ほど茹で、味見してアクの強さを確認し、必要に応じて追加で茹でる
3. そのまま調理に使うか、すぐ使わない場合は水に入れて冷蔵庫で保存する
詳しくはサブチャンで↓
水だけ・米ぬか・重曹のアクの抜け方の比較
https://www.youtube.com/watch?v=MyRhHZoAgJQ
たけのこの皮の役割
https://www.youtube.com/watch?v=estuqQfM1dk
大根おろしでのアク抜きについて
https://www.youtube.com/watch?v=UUlGUviNc94
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たけのこを味わうたけのこご飯
【材料】
・お米 2合
・たけのこ 100g
・醤油 小さじ2
・みりん 小さじ1
・だし 2合ラインまで
【準備】
・お米を研ぎ、1時間ほど浸水しておく
・たけのこを食べやすい大きさにカットする
【作り方】
1. 浸水したお米2合をザルにあげて炊飯器にいれる
2. 醤油小さじ2・みりん小さじ1を入れてすぐにだしを2合のラインまで注ぐ
3. 水気を切ったたけのこを上にちらし、通常通り炊飯する
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旨みたっぷり豚肉たけのこご飯
【材料】
・お米 2合
・醤油 大さじ1.5
・みりん 大さじ1.5
・だし 2合ラインまで
・たけのこ 60g
・エリンギ 1本
・大根 3cm分
・豚肉 100g
【準備】
・お米を研いで1時間ほど浸水させておく
・たけのこ・エリンギを食べやすい大きさにカットする
・大根をいちょう切りにする
・豚肉を細めにカットする(キッチンバサミが便利)
【作り方】
1. 浸水したお米2合をザルにあげて炊飯器にいれる
2. 醤油大さじ1.5・みりん大さじ1.5を入れてすぐにだしを2合のラインまで注ぐ
3. たけのこ・エリンギ・大根を上にちらし、豚肉もちらして通常通り炊飯する
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たけのこの土佐煮
【材料】
・たけのこ 50~100gくらい
・だし 100ml
・みりん 小さじ2
・醤油 小さじ2
・鰹節 1/2袋
【準備】
・たけのこを食べやすい大きさにカットする
【作り方】
1. 鍋に鰹節以外の材料を合わせて火にかける
2. 好みの濃さまで煮詰め、椀に盛って鰹節をかけて出来上がり
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焼きたけのこ
【材料】
・たけのこ 好みの量
・酒 大さじ1.5
・みりん 大さじ1.5
・醤油 大さじ1.5
【準備】
・たけのこを食べやすい大きさにカットする
【作り方】
1. フライパンに油をひいてたけのこを両面こんがりするまで焼く
2. フライパンや鍋に調味料を合わせ、とろみがつくまで煮詰める
3. 焼き上がったたけのこにタレを塗って出来上がり
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たけのことわかめのお吸い物(若筍汁・若竹椀)
【材料】
・乾燥わかめ 2g
・たけのこ(穂先の方) 50g
下味・加熱用
・だし 200ml
・醤油 小さじ1
・塩 少々
吸地
・だし 200ml
・醤油 小さじ1/2
・塩 少々
【準備】
・乾燥わかめを水で戻しておく
【作り方】
1. 鍋にたけのこ・戻して水気を切ったわかめを入れる
2. 下味・加熱用のだし200ml・醤油小さじ1・塩少々を入れ沸騰して1分ほど煮て置いておく
3. 吸地のだし200ml・醤油小さじ1/2・塩少々を合わせて温める
4. 椀に水気を切ったたけのこ・わかめを入れ、吸地を入れて出来上がり
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
Remove the bitterness of bamboo shoots.
[How to remove the scum]
1.Wash the bamboo shoot cleanly and cut off the tip. Make it stable and cut it vertically in half (If it is large, divide it vertically into 4 equal parts.) (Be careful as it is hard.).
2.Add enough water and bamboo shoot to cover the pot and cook it over medium-heat.
3.Turn it to low-heat when it boils then simmer it for around 30 minutes then let it cool as it is.
4.Check the taste and if you don't like the scum, add more to remove it.
5.If you don't use it right away, soak it in fresh water and store it in the refrigerator.
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Rice with bamboo shoots
[Materials]
・Rice 360ml
・Bamboo shoot 100 g
・2 tsp soy sauce
・1 tsp mirin
・Up to the 2 cup line
[How to make]
1.Put 2 go of the soaked rice in a colander and put it in the rice cooker.
2.Add 2 teaspoons of soy sauce and 1 teaspoon of mirin. Immediately pour the dashi to the line of 2 go.
3.Scatter the drained bamboo shoot on top and cook it as usual.
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Rice with Pork and Bamboo Shoot
[Materials]
・Rice 360ml
・1.5 tbsp soy sauce
・1.5 tbsp mirin
・Up to the 2 cup line
・Bamboo shoot 60 g
・King oyster mushroom 1pc
・Daikon radish 3cm
・Pork 100 g
[How to make]
1.Put 2 go of the soaked rice in a colander and put it in the rice cooker.
2.Add 1.5 tablespoons of soy sauce and 1.5 tablespoons of mirin then immediately pour the dashi to the line of 2 go.
3.Scatter the bamboo shoot, king oyster mushroom and daikon on top. Scatter the pork and cook it as usual.
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Bamboo Shoot Simmered in Tosa
[Materials]
・About 50 ~ 100 g of bamboo shoots
・Soup stock 100 ml
・Mirin 2 teaspoons
・2 tsp soy sauce
・1/2 packet of dried bonito flakes
[How to make]
1.Combine all the ingredients except for the dried bonito flakes in a pot and turn on the heat.
2.Boil it down to your favorite thickness, serve it in a bowl, sprinkle dried bonito flakes and it will be complete.
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Grilled bamboo shoot
[Materials]
・Bamboo shoot (optional)
・1.5 tbsp sake
・1.5 tbsp mirin
・1.5 tbsp soy sauce
[How to make]
1.Add oil in a pan and cook both sides of the bamboo shoot until it browns nicely.
2.Mix the seasonings in a pan or pot and boil it down until it thickens.
3.Spread the sauce on the cooked bamboo shoots and it will be complete.
![post-title](https://i.ytimg.com/vi/xYMqwwzNDhU/hqdefault.jpg)
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