關於 rose wine做法 ，我們在網路上蒐集到這些相關的討論、資訊與評價

Sprite 配泡麵 😱 超簡單的抖音雪碧拌面 🤩｜MAYHO【 美好煮咩 】

大家呆在家趕快動手做起來 😛
► 訂閱我吧 😉 http://bit.ly/37IiWLu
► 開箱 Coach Chambray 2.0 💙 https://youtu.be/tMP1-aQmUNs

- - -

某天在抖音刷到這個
「神仙美味雪碧拌面」
喜歡吃中國菜的我
看到真的流口水 🤤
看完之後我發現
其實食材和做法都很簡單
所以我決定來自己親自做做看
幫大家測驗排雷！😎
當天我們煮的時候都嚇到
食材簡單 做的過程更簡單!
而且花的時間很短! 🤪
輕輕鬆鬆就做好了這個「雪碧拌面」
到底是多麽的簡單呢？
我們馬上來看視頻吧 🥳

► 抖音雪碧版面原視頻
https://bit.ly/3gpTH6i

- - -

＊「雪碧拌面」所需的材料 ＊
面
Sprite
蒜米
小辣椒/辣椒仔
白芝麻
乾碟
油
醋
醬油
老乾媽
香菜
黃瓜
葱

- - -

超簡單的巧克力爆漿年糕 🤩
https://youtu.be/aXc5PQFXwZg

8分鐘的有肉速食拉麵 🍜
https://bit.ly/35ELbvD

超厲害的懶人自熱米飯 🍲
https://bit.ly/3vYB2Wa

- - -

✦ May 的 Instagram http://bit.ly/2OFuK8H
✦ May 的 Facebook http://bit.ly/2rhJjr9
✦ May 的 TikTok https://bit.ly/34FwcQd
✦ May 的 小紅書 https://bit.ly/3qJBQvk

✦ Allen Khor http://bit.ly/377lPF1

■ 工作合作邀约
mayho0110@hotmail.com

■ 攝影器材
SONY ZV-1

■音樂
Sunset (Prod. by Lukrembo)
Wine (Prod. by Lukrembo)
Cheese (Prod. by Lukrembo)
Rose (Prod. by Lukrembo)
Balloon (Prod. by Lukrembo)

#MayHo​​​​​​​​​​ #美好煮咩​​​​​ #抖音雪碧拌面

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
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.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌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.
✨✨✨✨✨✨✨✨✨✨✨✨
📌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.

ChristIan's 叉燒 Cha Siu recipe (English/Chinese)

喺屋企想整黯然銷魂飯但係無去過少林寺學用內功燒叉燒咁喺廚房又可以點樣整呢？

材料：
2x300g梅頭約1吋厚
2至3湯匙蜜糖

醃料：
1茶匙生抽
2湯匙海鮮醬
1舊南乳
1湯匙南乳汁
半茶匙玫瑰露
30g新鮮波蘿切碎待用
3湯匙蜜糖
3湯匙水

特別嘉賓：
火槍

做法：
將梅頭同埋醃料放入密實袋，隔住個袋massage舊梅頭令到D醃料完全咁滲入舊肉度，跟住擺入雪櫃雪4至8個鐘。

雪完之後，將舊梅頭攞出嚟放上個pan到，用火槍每邊燒10至15秒去鎖住D醃料。

用錫紙包住梅頭，再用慢火半冚蓋蒸45分鐘。蒸完之後，攞出黎攤10分鐘。跟住拆開個錫紙淋D蜜糖上個面，再用火槍燒一燒佢。攤5至6分鐘就可以食喇！

唔想撈飯咁Dry？試下夾D叉燒落個菠蘿包到又得唧！

Christian's Cha Siu

I have made some terrible Cha Siu to be able to finally share this recipe with you.

Ingredients:
2 x 300g Pork collar cut 1 inch thick
2-3 tablespoons of cheap honey

Marinade:
1 teaspoon superior soy sauce
2 tablespoons hoisin sauce
1 piece Lam Yu red fermented beancurd
1 tablespoon of the red marinade for the lam yu
1/2 teaspoon rose wine
30g of fresh pineapple, crushed (for tenderisation)
3 tablespoons honey (cheap, don't waste the good stuff)
3 tablespoons of water

Special equipment needed: blow torch, like those for creme brûlée

Instructions:
Mix the marinade well and place in a ziplock bag with the pork. Massage the pork in the bag to make sure the marinade covers all the surface area. Then place in the fridge and marinade for 4 hours to no longer than 8 hours.
When needed, take the pork out and place in a pan and use the blow torch to sear the meat for 10-15 seconds per piece on each side. This makes sure that the marinade is sealed onto the pork when cooking slowly.
Wrap the pork in tin foil and steam with the steamer lid half open at the lowest heat setting for 45 minutes.
Remove from heat and allow to cool at room temperature for 10 minutes.
Unwrap from the foil and drizzle the honey on the surface of the pork. With the blow torch, sear the honey to get a nice crusty burn.
Rest for 5-6 minutes before you serve.
Serve in a cheeky pineapple bun Guaranteed yumminess!
Bon apetit !

大家呆在家趕快動手做起來 ?
► 訂閱我吧 ? http://bit.ly/37IiWLu
► 開箱 Coach Chambray 2.0 ? https://youtu.be/tMP1-aQmUNs

- - -

某天在抖音刷到這個
「神仙美味雪碧拌面」
喜歡吃中國菜的我
看到真的流口水 ?
看完之後我發現
其實食材和做法都很簡單
所以我決定來自己親自做做看
幫大家測驗排雷！?
當天我們煮的時候都嚇到
食材簡單 做的過程更簡單!
而且花的時間很短! ?
輕輕鬆鬆就做好了這個「雪碧拌面」
到底是多麽的簡單呢？
我們馬上來看視頻吧 ?

► 抖音雪碧版面原視頻
https://bit.ly/3gpTH6i

- - -

＊「雪碧拌面」所需的材料 ＊
面
Sprite
蒜米
小辣椒/辣椒仔
白芝麻
乾碟
油
醋
醬油
老乾媽
香菜
黃瓜
葱

- - -

超簡單的巧克力爆漿年糕 ?
https://youtu.be/aXc5PQFXwZg

8分鐘的有肉速食拉麵 ?
https://bit.ly/35ELbvD

超厲害的懶人自熱米飯 ?
https://bit.ly/3vYB2Wa

- - -

✦ May 的 Instagram http://bit.ly/2OFuK8H
✦ May 的 Facebook http://bit.ly/2rhJjr9
✦ May 的 TikTok https://bit.ly/34FwcQd
✦ May 的 小紅書 https://bit.ly/3qJBQvk

✦ Allen Khor http://bit.ly/377lPF1

■ 工作合作邀约
mayho0110@hotmail.com

■ 攝影器材
SONY ZV-1

■音樂
Sunset (Prod. by Lukrembo)
Wine (Prod. by Lukrembo)
Cheese (Prod. by Lukrembo)
Rose (Prod. by Lukrembo)
Balloon (Prod. by Lukrembo)

#MayHo​​​​​​​​​​ #美好煮咩​​​​​ #抖音雪碧拌面

材料：

三黃雞1隻

頭抽1碗

老抽1碗

冰糖1碗 （可加多減少）

玫瑰露1茶匙

水適量

薑1塊切片

葱1紮

做法：

1.燒紅鑊下油爆香薑葱，之後取出薑葱保留薑葱油

2.雞洗乾淨抹乾水，放入鑊中用中慢火煎香四面，小心熱油飛濺

3.雞煎香後，把爆香了的薑葱塞入雞肚內

4.一次過加入老抽、頭抽、冰糖及適量水分，煮滾豉油汁

5.加入玫瑰露，收慢火煮大概30分鐘，其間不時翻動，直接用筷子插入雞腿最後部份，流出透明汁液便已經煮熟

6.取出雞攤凍斬件

7.將雞肚內取出的薑葱，放進鑊中跟豉油汁一同煮至稠身

8.煮好直接淋在雞表面，或作蘸汁一同上桌

Ingredients:

Yellow Hair Chicken 1 pc

Light soy sauce 1 bowl

Dark soy sauce 1 bowl

Rock sugar 1 bowl (can add or reduce according to personal preference)

Rose wine 1 tsp

Water Some

Ginger 1 pc, sliced

Spring onions 1 bundle

Steps:

1. Heat frying-pan with oil, add spring onions and ginger, stir-fry until aroma released, remove spring onions and ginger, and reserve the oil in the pan.

2. Clean the chicken and pat dry, place the chicken in the pan and pan-fry all sides in low-medium heat until golden, be careful of the oil splashes.

3. Once chicken is ready, place the cooked spring onions and ginger into the chicken cavity.

4. Add dark soy sauce, light soy sauce, rock sugar, and some water to the pan, cook sauce with chicken.

5. Add rose wine, reduce heat and cook for 30 minutes, turn the chicken periodically, poke chopsticks in chicken thighs to check if cooked through. If the juice running out is clear, the chicken is cooked.

6. Once chicken is cooked, remove chicken from pan and let it cool. Once cooled, cut into pieces.

7. Add the removed spring onions and ginger back into the pan with the sauce, reduce sauce until thickens.

Pour the sauce over the chicken, or pour the sauce into a bowl and serve on the side.


足本食譜： https://bit.ly/3ecgFwB




===================================

? 8折全年睇《蘋果》即慳$121！
現有日費訂戶亦可轉訂? http://bit.ly/2YwE3Ma ?
訂閱《飲食男女》YouTube： http://bit.ly/2Md5V2k
Facebook： http://bit.ly/2MJejcp
Instagram： http://bit.ly/2EA3qpR

推薦影片:
【太子餃子店】新移民唔怕蝕底自薦包餃子 粗重功夫一腳踢 老闆刮目相看邀開店：呢個女人唔係女人(飲食男女 Apple Daily) (https://youtu.be/7CUTg7LXQ4M)
【街市尋寶】慈雲山街市 二百幾萬機器鮮製$24午餐肉 肉彈味濃無添加日賣500份 (飲食男女 Apple Daily) (https://youtu.be/rTrYPzECHI0)
【灣仔燒味老字號】17歲做大廚 自立門戶35年 油雞酒味濃 老闆：好做嘅食物唔會好食(飲食男女 Apple Daily) (https://youtu.be/svAF8pKszw0)
【假如沒有天價租】「福食」三老　唔靠綜援靠自己 (果籽 Apple Daily) (https://youtu.be/aUE2oQIDoV0)
【籽想旅行】直擊東南亞首個人妖騷後台　變性舞台一姐的日與夜 (果籽 Apple Daily) (https://youtu.be/CBBq_D0-Lsg)
【娛樂人物】情願市民留家唔好出街聚餐 鄧一君兩麵舖執笠蝕200萬 (蘋果日報 AppleDaily) (https://youtu.be/e3agbTOdfoY)
【這夜給惡人基一封信】大佬茅躉華日夜思念 回憶從8歲開始：兄弟有今生沒來世 (壹週刊 Next) (https://youtu.be/t06qjQbRIpY)

#豉油雞食譜 #古法豉油雞 #張慧敏 #煮雞 #外傭食譜
#飲食男女 #StayHome #WithMe #跟我一樣 #宅在家

飲食男女 打卡大街小巷搵食地圖
https://hk.adai.ly/e/gPF0DIjsB9

《蘋果》每日為你增值 立即訂閱
https://hk.adai.ly/e/kbo0wDsxB9

食譜 Son姐煮場｜叉燒 BBQ
不少人對張慧敏「Son姐」也不陌生，作為獵頭公司創辦人兼CEO，她縱橫職場多年，見盡職場光怪陸離之事，是一位女強人。想不到原來Son姐除了出得廳堂，還入得廚房，廚藝極之了得！作為一個媽媽，Son姐施展渾身解數，務求令兩個仔女都食得開心。我們當然抓緊機會，請Son姐煮幾味，過幾招給各位觀眾。

材料：
冰鮮脢頭3磅（不斷浸水換水直至沒有血水滲出，瀝乾備用）
叉燒醬1/3碗
甜麵醬1/3碗
磨豉醬1/3碗
玫瑰露適量
八角、桂皮適量
麥芽糖 2杯

做法：
1.把所有醬料拌勻，加進脢頭豬肉，放入冰箱最好可以醃過夜。焗之前攤涼至室溫才放入預熱至180℃焗爐烤焗，效果最理想。放入焗爐底層焗45分鐘。
2.取出淋上兩杯麥芽糖，放入200℃焗爐上層焗10分鐘，可以因應喜好增減烤焗時間。

Ingredients:
Frozen pork butt 3 lbs (Constantly soak and change water until no more blood comes out, drain and dry)

Char Siu sauce (Chinese BBQ sauce) 1/3 Bowls
Tianmian sauce (Sweet bean paste) 1/3 Bowls
Ground bean sauce 1/3 Bowls
Rose wine Some
Star anise Some
Cinnamon Some
Maltose 2 Cups
Steps:
1. Mix all sauces and spices together. Marinate pork butt with sauce in fridge overnight.
Before baking, make sure the meat is brought to room temperature. Preheat oven to
180°C, bake marinated pork butt on the bottom rack for 45 minutes.
2. Remove pork from oven, pour 2 cups of maltose over pork, and bake at 200°C on the top
rack for 10 minutes. Increase or reduce cooking time based on personal preference.

食譜： https://bit.ly/3fEqF0x

===================================
? 8折全年睇《蘋果》即慳$121！
現有日費訂戶亦可轉訂? http://bit.ly/2YwE3Ma ?
訂閱《飲食男女》YouTube： http://bit.ly/2Md5V2k
Facebook： http://bit.ly/2MJejcp
Instagram： http://bit.ly/2EA3qpR

相關影片:
【生命鬥士】值得鄭秀文都讚 前女歌手車禍癱足27年 靠聲控製花椒辣椒油：即使手腳不能動 腦袋仍可很靈活(飲食男女) (https://youtu.be/gREGjaLELTg)
【大廚出軌實錄】居酒屋大廚挑機做小炒 堅持飲住酒開工 蟶子炒到又燶又韌 自家製辣霸鮑魚好惹味 (飲食男女) (https://youtu.be/hdKT95_zh3E)
【灣仔燒味老字號】17歲做大廚 自立門戶35年 油雞酒味濃 老闆：好做嘅食物唔會好食(飲食男女) (https://youtu.be/svAF8pKszw0)
【問問日本人】點樣分辨中國人VS香港人中國旅客經常大聲說話？ （果籽）(https://youtu.be/MaMNuX7464I)
【白化病】全身白色途人見到即彈開 白化三兄弟：變相唔使排隊都幾好 (果籽) (https://youtu.be/eZfM1wgm84w)
【的士急色男女】 男女車廂纏綿全城睇晒 業界轟放片者累死同行 20200712 (壹週刊) https://youtu.be/qCtU5Lc07Sg


#張慧敏 #叉燒食譜 #飲食男女 #StayHome #WithMe #跟我一樣 #宅在家

飲食男女 打卡大街小巷搵食地圖
https://hk.adai.ly/e/gPF0DIjsB9

《蘋果》每日為你增值 立即訂閱
https://hk.adai.ly/e/kbo0wDsxB9