關於 pour out中文 ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
_____________________________________

2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

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鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

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蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

The Best Way to Season Chinese Iron Woks! Turn Iron Woks into Nonstick!

Written instruction: http://cicili.tv/the-best-way-to-season-iron-woks
中文影片: https://www.youtube.com/NTDfoodparadise

Here are 2 extra steps for continuously having a nonstick wok after it is well-seasoned. So every time you use your iron wok:

Step 1: Prepare the wok by adding a nonstick layer to it.

First, turn to high, and heat until smoking. Then add about 1/4 cup of vegetable oil in it. (You can also use other types of high smoking point oil.)

Move it inside the pan a bit, and make sure every part of the wok has a layer of oil on it.

Pour out the oil. (After the oil is cooled, you can put the oil in a jar, and store it in a cool place. You can still use it this way next time.)

The wok has a nonstick coating on it now.

Step 2: The second key for having a nonstick iron wok is ”hot wok, cool oil”. In Chinese, we call it 猛火陰油.

Continue to heat your wok until smoking hot, over high heat. Pour in a few tablespoons of vegetable oil. Then immediately add the protein of your choice.

(If you are cooking vegetables, ”hot wok, hot oil” will be acceptable. )

If you follow all of the steps, I guarantee that you can turn any iron wok into a nonstick! 👍

-----

In this Kung Bao Chicken video, I demonstrated the above steps at 2:08 & 4:19 mins https://youtu.be/31sgVnTHbTU

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
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海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
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📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
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📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

#讚美之泉​
#傾倒
#電吉他​

【音樂資訊】
調性：A
音樂出處：讚美之泉 Stream Of Praise Music Ministries
音樂連結：https://reurl.cc/DvVo1O
SOLO時間點：從音樂連結 2:24 開始

【錄音設備】
電吉他：PRS SE custom 24
效果器：Line 6 POD HD500X
混音軟體：Waveform 11
監聽耳機：Sennheiser IE 40 Pro 動圈式入耳監聽耳機

【關於我】
哈囉！我是Young，是電吉他敬拜樂手。頻道上大多會Cover詩歌，希望能提供中文市場有更多音樂敬拜的資源。

【聯絡資訊】
敬拜音樂合作請來信►►worshipblessingband@gmail.com

【同遊異輯 COLLAGE #2 | 3款高級牛扒醬汁】

⭐跟埋John Rocha 學做兩款配菜！
⭐Check out John's video and learn how to make two side dishes!
▶▶▶ https://youtu.be/QAzpPo22X10

我與John Rocha的合作項目 「同遊異輯 COLLAGE」也算終於開始啦。第一集就有我們分別製作出兩款配菜和三種醬汁去配襯牛扒。
亦在此感謝Marble Prime送上片中的安格斯黑牛扒給我們試食！
———————————————
-- 紅酒醬汁 Red Wine Sauce–

材料 Ingredients：

乾蔥 Chinese onion | 2 pcs
蒜蓉 White wine | 2 cloves
紅酒 Red wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g

做法 Method：

1. 開火，在鍋中放入油、乾蔥碎和蒜蓉炒香。加入紅酒，煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯，再收汁。
3. 把牛油和麵粉混合成麵糰。放入醬汁裡攪拌。調味。煮數分鐘汁稠身。完成！

1. Turn on the heat, pour some oil into the pot and saute the chopped shallots and garlic. Add the red wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season it. Keep stirring it and cook until the sauce starts to thicken. Done!
———————————————
-- 蕎頭忌廉醬汁 Chinese Onion Cream Sauce–

材料 Ingredients：

蕎頭 Chinese onion | 3 pcs
白酒 White wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g
淡忌廉 | 100 ml

做法 Method：

1. 開火，在鍋中放入蕎頭碎和白酒，煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯，再收汁。
3. 把牛油和麵粉混合成麵糰。調味。放入醬汁裡攪拌。煮數分鐘汁稠身。
4. 關火，倒入淡忌廉。攪至均勻並完成。

1. Turn on the heat, get the chopped Chinese onion and white wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season well. Keep stirring it and cook until the sauce starts to thicken.
4. Turn off the stove. Pour in the cream and mix well. Done!
———————————————
-- 賓尼士醬 Bearnaise Sauce–

材料 Ingredients：

乾蔥 Chinese onion | 2 pcs
龍蒿 Tarragon | 1 stalk
白酒 White wine | 100 ml
檸檬 Lemon | 1 pc
雞蛋 Egg | 1 pc
澄清牛油 Clarified Butter | 150 g

做法 Method：

1. 開火，在鍋中放入乾蔥碎、龍蒿碎和白酒，煮數分鐘把水分收至約1湯匙份量。倒出隔渣，把精華放涼備用。
2. 之後在熱水上放上一隻碗，放入蛋黃和精華。開始拂打。之後，一邊加入溶化的澄清牛油，一邊繼續拂打，至達到像蛋黃醬的濃稠度便可。
3. 再放入調味和龍蒿碎，拌勻便成！

1. Turn on the heat, get the chopped shallot, tarragon and white wine into the pot. Cook for a few minutes and reduce to a tablespoon of liquid. Strain it, and reserve the liquid.
2. Place a bowl over a bain-marie, put the yolk and the liquid into the bowl. Start whisking it, while slowly adding the clarified butter. Keep doing it until the consistency becomes something similar to the texture of a mayonnaise.
3. Season it and add some more chopped tarragon. Mix well. Done!
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#牛扒
#同遊異輯
#COLLAGE
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ᴀɴᴅʏ ᴅᴀʀᴋ
▶ ????????: Andy Dark | @chefandydark
▶ ?????????: @Andy_Dark
▶ ???????: https://www.youtube.com/AndyDark/
▶ ?????: contact@andydark.hk
ᴊᴏʜɴ ʀᴏᴄʜᴀ
▶ ????????: John Rocha鹹蝦燦 | @johnrochacooking
▶ ?????????: @johnrochacooking
▶ ???????: http://www.youtube.com/JohnRochaCooking
▶ ?????: eurasianfoodjourney@gmail.com
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* 中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角）*
A quick and easy recipe in which you need only 20 minutes of hands-on-time while letting mother nature takes care of the rest. Kimchi in a nutshell? It is a Korean dish made with salted, fermented vegetables. Kimchi is packed with Korean flavors like garlic, chili & ginger as well as full of healthy probiotics! If you want to add an easy spicy kick to your meal, this is the one for you. 

Welcome to adjust spiciness exactly as you like, by adjusting the amount of chili powder. You can eat it fresh directly after making, or keep it in the fridge for a few days to a few weeks before serving. Fermentation enhances taste and aroma, as well as extending shelf life.

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? If you enjoyed this video help others enjoy it by adding captions in your native language -

✅ Secrets for crunchy cucumber kimchi:
1. choose small and firm instead of big and soft
2. cut off blossom ends of a cucumber
3. pour over salty "boiling water" for soaking
4. drain the water out properly

✅ YOU WILL NEED:
4 cucumbers
1/2 small onion
1/5 carrot
20g chive
4 tablespoons Korean chili powder (고추가루 guchu garu)
2 tablespoons of fish sauce (멸치액젓 myulchi aekjeot )
2 teaspoons minced garlic
1 teaspoon ginger
1.5 tablespoons green plum syrup (매실청 Maesil chung)
*if not available, use '2 tablespoons of grated apple + 1 teaspoon sugar',
or just '2 teaspoons of sugar' instead
1/2 tablespoon sugar
1 tablespoon roasted sesame seed

"I will always choose a lazy person to do a difficult job because
a lazy person will find an easy way to do it" - Bill Gates

✅ Let's connect:
Instagram - lazy Korean cooking
Facebook - 在台北的韓國餐桌
Blog (中文/in Chinese)- http://hanguoliaoli.pixnet.net/blog

✅ 料理書 Cook book in Chinese
＃在台北的韓國餐桌
＃金自然的韓國餐桌

✅ Recommended playlists:
＃Korean soup/stew 韓式湯鍋食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf1u_VbhFOay7FWODjPpRUD2
＃Korean side dish (반찬 banchan) 韓式小菜食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2NfX2VVuaBF7za-xGozwuS
＃Korean #Vegan recipe 韓式素食食譜－https://www.youtube.com/playlist?list=PLoe7n7t-aBf2QRpz1HM4vyJqFWCs9Lg-B

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*中文字幕/ chinese sub，請按影片右下角的CC（手機上是影片最右上角)*
✅ “剛剛好”黃瓜泡菜 l 目標? 爽脆好吃到最後一口
快速簡便的黃瓜泡菜食譜，你只需要動手20分鐘，接著就讓大自然照顧你剩下的一切。泡菜充滿了韓國風味，如大蒜，辣椒和薑及健康的益生菌！如果你想在用餐時添加一點辣勁(spicy kick)，快來一起動手做吧！
完全可以根據自己的喜好調節辣椒粉的用量。做完後你可以直接吃，也可以將其在冰箱中放置幾天至幾週後再食用。發酵可增強味道和香氣，並延長保存期限。新影片很快會再跟你們見面哦～

? 如果你喜歡我的影片，請你訂閱-
多多按like鼓勵我，這對我來說意義重大，你的支持，讓我很開心喔。

✅ 脆皮黃瓜泡菜的秘密：
1. 選擇小而硬而不是大而軟
2. 切斷黃瓜花的末端
3. 倒入鹹的“開水”中浸泡
4. 完全瀝乾鹽水

✅ 你需要：
黃瓜 4個
小洋蔥 1/2個
黃蘿蔔 1/5個
韮菜 20g
辣椒粉 4大匙 (고추가루 guchu garu)
魚露 2大匙 (멸치액젓 myulchi aekjeot )
蒜泥 2小匙
薑 1小匙
梅實清 1.5大匙（如果沒有，可以用2大匙蘋果泥和1小匙糖代替，或是只2小匙的糖代替
糖 1/2大匙
芝麻 1大匙