This is my favorite. For a good persimmon at its peak will taste sweet, mild, and rich. Many people have described its flavor as “honey-like.” Its texture is similar to that of apricot and its skin is a bit tougher than an apple's.
Get your fresh fruit at a better price here.
☎️Pm or WhatsApp (0162142442) now.
Let us send it to your doorstep
Type: persimmon
✅FRESH from new Zealand
✅ Sweet & rich
✅Fresh stock
✅available now
@officialdurianlovers
#officialdurianlovers
#persimmon
#fruitdelivery
#fruit #food #fruits #healthyfood #healthy #vegan #foodie #foodporn #healthylifestyle #love #instafood #yummy #nature #fresh #breakfast #delicious #summer #foodphotography #strawberry #vegetables #dessert #health #instagood #photography
同時也有10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,浦燒鰻魚玉子燒 Umaki (Eel Filled Omelette) Ingredients: Eggs - 4 pcs Kabayaki eel - 1 pcs Scallions (Chopped) - 1 Stalk Dashi stock - 2 Tbsp Mirin - 1 Tbsp...
「stock food photography」的推薦目錄:
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- 關於stock food photography 在 Away Studio Facebook 的最讚貼文
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- 關於stock food photography 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
- 關於stock food photography 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
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stock food photography 在 Away Studio Facebook 的最讚貼文
[English and Japanese below]
Link for booking: https://goo.gl/uYm9gv
ง เพื่อนๆในเชียงใหม่ทุกคน
เราต้องการจะเชิญคุณร่วมทำอาหารญี่ปุ่นและร่วมเวิร์คชอปออกแบบอาหาร เราจะแนะนำครัวของญี่ปุ่นและวัฒนธรรมกับทุกคน ในเวลาเดียวกันจะสอนวิธีการถ่ายรูปอาหารให้สวยงามจากผู้เชี่ยวชาญด้านการออกแบบอาหารและนักถ่ายรูปอาหาร
วันที่ : 15/10/2017
เวลา : 11.00-14.00 น.
สถานที่ : The workspace-34 ถนนมนตรี วัดเกตุ จังหวัดเชียงใหม่ ประเทศไทย
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Have you ever thought about making Japanese dishes but was unfamiliar with Japanese ingredients? We would like to invite you to our Japanese home-cooking and food styling workshop. You will learn how to cook Japanese food with Satomi - our home chef - and at the same time get some useful tips for food styling and food photography.
What we’ll learn during this 3 hours workshop:
- The essential staples of a Japanese pantry
- Cooking demonstration of 3 Japanese dish: Miso soup, Dashi (a side dish, not the dashi stock) and Gyoza
- Food styling
- Lunch together
What you need to bring :
- Digital camera or your smartphone
Workshop fee :
1000 THB (Including green tea, lunch and workshop food materials)
Limited for 10 attendees only
---
チェンマイにお住いの皆さん 日本の家庭料理とスタイリングのワークショップを開催いたします。料理と文化、同時に料理をより良く見せるスタイリングと写真の撮り方を紹介します。
日時:2017年10月15日
時間:朝11時から14時まで
場所はワットゲートエリアにあるThe work spaceです。
stock food photography 在 Diva In Me Facebook 的最讚貼文
Paws & Prints.
.
These Siberian Tigers at Siberian Tiger Park, #Harbin are just fat!! You'll know what I mean if you see more pics on my blog (link in bio @stilettoesdiva). They're just over-fed because visitors can actually buy live stocks, ranging from chickens to goat, to feed them. Once the live stock's purchased, it'll be thrown into the cage filled with tigers n visitors r able to watch these tigers fight each other n run after the live stock. I actually pity them n wonder what health complications they've to go through. It's very unnecessary for them to go thru these so STOP FEEDING THEM so much food!!
.
.
#wildanimals #siberiantiger #tigers #winterwonderland #harbinchina #china #divagoestochina #eyeopening #siberiantigerpark #travelasia #travel #travelblogger #blogger #lifewelltravelled #photography #stopfeedingme #fattigers #obese #paws #savethetigers #travelclozette #travelphotography
stock food photography 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
浦燒鰻魚玉子燒 Umaki (Eel Filled Omelette)
Ingredients:
Eggs - 4 pcs
Kabayaki eel - 1 pcs
Scallions (Chopped) - 1 Stalk
Dashi stock - 2 Tbsp
Mirin - 1 Tbsp
Sugar - 2 tsp
Salt - 1/4 tsp
Dried bonito flakes - A Few
Kabayaki sauce - 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. Cut the Kabayaki eel into half.
2. Whisk the eggs with dashi stock, mirin, sugar and salt. Sieve the egg to make it smooth.
3. Heat up a tamagoyaki pan and make sure it's very hot. Apply some oil on it.
4. Add 1/4 of the eggs into the pan. Put half of the eel on the egg and cook until the egg is half way to solidify.
5. Flip the eel and egg towards the handle side. Apply some oil on the pan then push it to another end of the pan.
6. Apply some oil on the pan and add 1/4 of egg.
7. Repeat steps 5 and 6 until eggs are being used up.
8. Use parchment paper to wrap the umaki. Rest for 3 minutes to shape the roll.
9. Lay another half of the eel on the umaki. Apply a small amount of kabayaki sauce on it.
10. Put the dried bonito flakes and chopped scallions on the top.
Enjoy!!
【浦燒鰻魚玉子燒】
材料:-
雞蛋............................4隻
浦燒鰻魚(切半).......1條
蔥花............................1棵
鰹魚高湯....................2湯匙
味醂............................1 湯匙
糖................................2茶匙
鹽................................1/4茶匙
鰹魚片........................適量
鰻魚汁........................適量
做法:-
1. 雞蛋打發成雞蛋液,加入鰹魚高湯、味醂、糖和鹽拌勻,然後用濾網過篩。
2. 熱油鍋下蛋液,加入1/2份浦汁鰻魚以小火煎至半凝固(約七分熟),從鍋邊把蛋向內捲起,然後把蛋捲向外推至尾端。
3. 從新塗上適量油,然後在蛋卷旁邊加入蛋液(重複以上步驟直至用完所有蛋液)。
4. 完成後之玉子燒可用烘焙紙/壽司竹蓆捲包裹著待3分鐘,使玉子燒定型。
5. 將另外1/2份浦汁鰻魚放在玉子燒上面,最後塗上適量鰻魚汁,加入鰹魚片和蔥花,然後切件便可。
小貼士:-
煎蛋卷時,需要看準時機,若七、八分熟時捲起,這樣蛋皮才較易依附著。
stock food photography 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。
stock food photography 在 Dwayne Foong Youtube 的最佳解答
在马来西亚行动管制期间,四个摄影师聚在一起聊天。我们谈了 MCO 期间的销售量,照片的关键词,以及其他技巧。
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