2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏
蝦乾栗子飯
材料:
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許
調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)
做法:
1. 冬菇、蝦乾用水浸軟後切粒,冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯,煮熟後盛起大碗內,灑上幼蔥粒便可食用。
Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice
Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces
Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional
Garnish ingredients:
Green onion
Fresh mint leaves
Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.
2. Set to rice cook mode.
3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.
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葡式燒乳豬
材料
📌 乳豬一隻
清洗乳豬材料
📌 梳打粉一湯匙
焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒
其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量
做法
1. 乳豬洗淨,撕掉骨中間的白色皮,再用刀仔在骨與骨中間鎅一鎅,備用。
2. 用鑊煮滾水,放梳打粉,把乳豬稍為灼一灼,拎起。之後用水沖乾淨,再用廚房紙索乾水份,之後用風筒吹乾乳豬。(如果乳豬有毛便燒一燒)
3. 用小煎鍋,不用加油,加入焊乾醃料,把醃料焊乾,有煙出便熄火。
4. 準備攪拌機,加入已焊乾的醃料打碎成粉。如果想濃味一些,可加雞粉。
5. 乳豬放在盤上,皮向底,把已打碎的醃料粉加在乳豬身上,搽勻,再加入剪碎的迷迭香,百里香,搽勻,之後返轉乳豬,再用醃料粉搽勻,之後再返轉乳豬,再加入蒜鹽,蒜粉,搽勻乳豬全身。再加入白蘭地,再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾,再加入橄欖油,搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下,之後乳豬放在焗爐鐵架上,鐵架底用焗盤盛著,乳豬皮向下,骨向面,放入焗爐用200度先焗30分鐘。
7. 30分鐘後,取出乳豬,把乳豬身上的油倒在碗上,再用250度焗5 - 6分鐘左右,之後翻轉乳豬,用錫紙遮住耳仔部份,再放入焗爐,焗25 - 30分鐘。
8. 時間到後,取出,用竹籤刺在眼睛位置上,再插上紅色細蕃茄仔,即成。
備註:
1. 如果買不到乳豬全隻,可以買乳豬件代替。
2. 如果用全隻乳豬,把頸部份的骨要切除,豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地,可用酒精度較高的白酒代替。紹興酒也可以,但係白酒比較好一點。
Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole
Or use
Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)
Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)
Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)
Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste
Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls
Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)
Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.
2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.
3. Rub brandy on both sides of the suckling pig.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the suckling pig.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.
Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.
2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.
3. Rub brandy on both sides of the rack.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the rack.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
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紫薯椰汁榚
紫色層
材料: 紫薯一杯,花奶一杯,椰奶一杯,水半杯,糖半杯,寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵,跳制後取出紫薯去皮切細
2 水,糖,寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶,椰汁各半杯,糖2匙,寒天粉7g,水1/4杯
做法: 水,糖,寒天粉煮至溶放花奶,椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml
Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)
Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)
Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)
Blender
To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)
Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.
2. Add in evaporated milk, agar agar powder, and mix well.
3. Add in coconut milk, and mix well. This is the coconut milk mixture.
4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.
5. Pour into a mould.
6. Put into the refrigerator to set.
7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.
Note: Optional to be creative with the layering of purple and white colors.
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How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.
Note: Boil for 7 minutes for larger eggs.
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今日教大家
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版:https://youtu.be/MEbzUBXMtlY
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龍蝦尾凍肉資料👉https://bit.ly/3adssZ3
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20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏
蝦乾栗子飯
材料:
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許
調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)
做法:
1. 冬菇、蝦乾用水浸軟後切粒,冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯,煮熟後盛起大碗內,灑上幼蔥粒便可食用。
Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice
Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces
Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional
Garnish ingredients:
Green onion
Fresh mint leaves
Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.
2. Set to rice cook mode.
3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.
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葡式燒乳豬
材料
📌 乳豬一隻
清洗乳豬材料
📌 梳打粉一湯匙
焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒
其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量
做法
1. 乳豬洗淨,撕掉骨中間的白色皮,再用刀仔在骨與骨中間鎅一鎅,備用。
2. 用鑊煮滾水,放梳打粉,把乳豬稍為灼一灼,拎起。之後用水沖乾淨,再用廚房紙索乾水份,之後用風筒吹乾乳豬。(如果乳豬有毛便燒一燒)
3. 用小煎鍋,不用加油,加入焊乾醃料,把醃料焊乾,有煙出便熄火。
4. 準備攪拌機,加入已焊乾的醃料打碎成粉。如果想濃味一些,可加雞粉。
5. 乳豬放在盤上,皮向底,把已打碎的醃料粉加在乳豬身上,搽勻,再加入剪碎的迷迭香,百里香,搽勻,之後返轉乳豬,再用醃料粉搽勻,之後再返轉乳豬,再加入蒜鹽,蒜粉,搽勻乳豬全身。再加入白蘭地,再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾,再加入橄欖油,搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下,之後乳豬放在焗爐鐵架上,鐵架底用焗盤盛著,乳豬皮向下,骨向面,放入焗爐用200度先焗30分鐘。
7. 30分鐘後,取出乳豬,把乳豬身上的油倒在碗上,再用250度焗5 - 6分鐘左右,之後翻轉乳豬,用錫紙遮住耳仔部份,再放入焗爐,焗25 - 30分鐘。
8. 時間到後,取出,用竹籤刺在眼睛位置上,再插上紅色細蕃茄仔,即成。
備註:
1. 如果買不到乳豬全隻,可以買乳豬件代替。
2. 如果用全隻乳豬,把頸部份的骨要切除,豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地,可用酒精度較高的白酒代替。紹興酒也可以,但係白酒比較好一點。
Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole
Or use
Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)
Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)
Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)
Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste
Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls
Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)
Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.
2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.
3. Rub brandy on both sides of the suckling pig.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the suckling pig.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.
Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.
2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.
3. Rub brandy on both sides of the rack.
4. Blow dry the skin side with a hair dryer until semi dry.
5. Rub olive oil on both sides of the rack.
6. Poke small holes on the skin side to ventilate the hot air when baking.
7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.
8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).
9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.
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紫薯椰汁榚
紫色層
材料: 紫薯一杯,花奶一杯,椰奶一杯,水半杯,糖半杯,寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵,跳制後取出紫薯去皮切細
2 水,糖,寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶,椰汁各半杯,糖2匙,寒天粉7g,水1/4杯
做法: 水,糖,寒天粉煮至溶放花奶,椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml
Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)
Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)
Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)
Blender
To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)
Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.
2. Add in evaporated milk, agar agar powder, and mix well.
3. Add in coconut milk, and mix well. This is the coconut milk mixture.
4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.
5. Pour into a mould.
6. Put into the refrigerator to set.
7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.
Note: Optional to be creative with the layering of purple and white colors.
✨✨✨✨✨✨✨✨✨✨✨
How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.
Note: Boil for 7 minutes for larger eggs.
temperature for soft-boiled eggs 在 お弁当中 Facebook 的最佳解答
以前好評だった味玉おにぎりとは、少し作り方を変えてみました。
味玉を漬けていたつゆを使って味付けし、水分を吸収させるため、コクを出すために天かすを入れました。
味玉は前日に作っておいてくださいね♪
◎「半熟卵おにぎり」 (2015/4/8公開)
https://www.youtube.com/watch?v=aVYXUhYG888
【半熟ゆで卵の作り方】
1.冷蔵庫から出した卵2~3個。
2.卵のお尻の方(尖っていない方)をコツコツと優しく叩いて
割れ目を入れます。(割れ目が見えるか見えないかぐらいでOK)
3.鍋に卵を入れ、被るくらいの水と塩大1程度入れて
強めの中火にかけます
4.沸騰したら弱火にして5分茹でます。
5.冷水にとり、殻を剥きます。
(または、冷水から7分茹でて冷水に取っても。)
※気温や鍋の大きさなどにより、半熟具合が異なりますのでご了承ください。
【味玉おにぎり用味玉の作り方】
1.半熟に茹でた卵2~3個をビニール袋に入れます。
2.昆布つゆ(3倍濃縮)大2~3杯 入れます。
3.袋を水につけて空気を抜きながら結びます。
4.冷蔵庫で半日~1日置きます。
※1日以上漬けると塩辛くなるので注意してください。
Blog「お弁当中」
http://obentotyu.blogspot.jp/
▼今日6/24のお弁当メニュー
・味玉おにぎり
・豚とエリンギの焼き肉
・ピーマンの胡麻和え
・シソチーチくるくる
Recipe→https://www.youtube.com/watch?v=x8Y-29eevEc(1:40)
・カボチャとチーズサラダのハムカップ
▼本日使用しているお気に入りキッチンアイテム /食品
My favorite kitchen item / food item
◎turk ターク Roast Frying pan 28cm ローストフライパン
http://amzn.to/20zlReZ
◎Arte Legno | アルテレニョ のカッティングボード
形違いですが、1点ものですので同じものはありません。
http://amzn.to/1WMe52Q
◎Rabbit Rice spoon ラビット ライススプーン ホワイト
http://amzn.to/28Wz9S8
うさぎ型の立つしゃもじです。
使用しない時は立てて置けるので便利♪
▼Today's obento MENU
."ONIGIRI" Soft-boiled egg with a taste
.Pork and Eringi mushroom saute (B.B.Q sauce)
.Green pepper dressed with sesame sauce
.Green perilla cheese chikuwa roll
Recipe→https://www.youtube.com/watch?v=x8Y-29eevEc(1:40)
.Pumpkin and cheese salad in ham cup
[How to make soft-boiled boiled egg]
1. Eggs two to three that were out of the refrigerator.
2. And those of the egg of ass (If you have not pointed) tapped gently plugging away
Put the crack. (OK in about do not look or crack is visible)
3. Put the eggs in a pot, put water and Shiodai 1 degree of much suffer
Put on medium heat of stronger
4. On low heat boils to boil 5 minutes.
Five. Taken up in cold water, strip the shell.
(Or, even taking in cold water boil 7 minutes from the cold water.)
※ due to temperature and pot size, please understand that it is different soft-boiled condition.
[How to make the taste of ball for the taste ball rice ball]
1. The eggs two to three boiled to the soft-boiled and put in a plastic bag.
2. Kelp soup (3-fold concentrated) Put large two to three cups.
3. The bag dipped in water and tie while unplug the air.
4. Place half a day to a day in the refrigerator.
※ Please note dipped becomes salty more than one day.
※Since the English do not know, it has been translated by using the google translation.
I'm sorry when I make a mistake.
In my blog sidebar there is the translation button.
In the case of smartphones, it is available translation by the WEB version display.
#お弁当 #旦那弁当 #パパ弁当 #愛妻弁当 #obento #Lunchbox
#親子弁当#園児弁当 #レシピ #料理 #簡単レシピ #youtube
#味玉おにぎり #半熟卵
temperature for soft-boiled eggs 在 にぎりっ娘。nigiricco Youtube 的精選貼文
※早送りで見たい方へ
【PC】画面右下の設定⇒速度⇒標準をお好みの倍速に変更
【スマホ】画面をタッチ⇒1番右の︙ボタンをタッチ⇒再生速度
▼本日使用しているお気に入りキッチン/食品アイテム
My favorite kitchen item / food item
◎turk ターク Roast Frying pan 28cm ローストフライパン
http://amzn.to/20zlReZ
◎Arte Legno | アルテレニョ のカッティングボード
形違いですが、1点ものですので同じものはありません。
http://amzn.to/1WMe52Q
◎Rabbit Rice spoon ラビット ライススプーン ホワイト
http://amzn.to/28Wz9S8
うさぎ型の立つしゃもじです。
使用しない時は立てて置けるので便利♪
------------------------------------------------------------------------------------------------------------
以前好評だった味玉おにぎりとは、少し作り方を変えてみました。
味玉を漬けていたつゆを使って味付けし、水分を吸収と、コクを出すために天かすを入れました。
味玉は前日に作っておいてくださいね♪
◎「半熟卵おにぎり」 (2015/4/8公開)
https://www.youtube.com/watch?v=aVYXUhYG888
【半熟ゆで卵の作り方】
1.冷蔵庫から出した卵2~3個。
2.卵のお尻の方(尖っていない方)をコツコツと優しく叩いて
割れ目を入れます。(割れ目が見えるか見えないかぐらいでOK)
3.鍋に卵を入れ、被るくらいの水と塩大1程度入れて
強めの中火にかけます
4.沸騰したら弱火にして5分茹でます。
5.冷水にとり、殻を剥きます。
(または、冷水から7分茹でて冷水に取っても。)
※気温や鍋の大きさなどにより、半熟具合が異なりますのでご了承ください。
【味玉おにぎり用味玉の作り方】
1.半熟に茹でた卵2~3個をビニール袋に入れます。
2.昆布つゆ(3倍濃縮)大2~3杯 入れます。
3.袋を水につけて空気を抜きながら結びます。
4.冷蔵庫で半日~1日置きます。
※1日以上漬けると塩辛くなるので注意してください。
Blog「お弁当中」
http://obentotyu.blogspot.jp/
▼今日6/24のお弁当メニュー
・味玉おにぎり
・豚とエリンギの焼き肉
・ピーマンの胡麻和え
・シソチーチくるくる
Recipe→https://www.youtube.com/watch?v=x8Y-29eevEc(1:40)
・カボチャとチーズサラダのハムカップ
▼Today's obento MENU
."ONIGIRI" Soft-boiled egg with a taste
.Pork and Eringi mushroom saute (B.B.Q sauce)
.Green pepper dressed with sesame sauce
.Green perilla cheese chikuwa roll
Recipe→https://www.youtube.com/watch?v=x8Y-29eevEc(1:40)
.Pumpkin and cheese salad in ham cup
[How to make soft-boiled boiled egg]
1. Eggs two to three that were out of the refrigerator.
2. And those of the egg of ass (If you have not pointed) tapped gently plugging away
Put the crack. (OK in about do not look or crack is visible)
3. Put the eggs in a pot, put water and Shiodai 1 degree of much suffer
Put on medium heat of stronger
4. On low heat boils to boil 5 minutes.
Five. Taken up in cold water, strip the shell.
(Or, even taking in cold water boil 7 minutes from the cold water.)
※ due to temperature and pot size, please understand that it is different soft-boiled condition.
[How to make the taste of ball for the taste ball rice ball]
1. The eggs two to three boiled to the soft-boiled and put in a plastic bag.
2. Kelp soup (3-fold concentrated) Put large two to three cups.
3. The bag dipped in water and tie while unplug the air.
4. Place half a day to a day in the refrigerator.
※ Please note dipped becomes salty more than one day.
※Since the English do not know, it has been translated by using the google translation.
I'm sorry when I make a mistake.
In my blog sidebar there is the translation button.
In the case of smartphones, it is available translation by the WEB version display.
temperature for soft-boiled eggs 在 ochikeron Youtube 的最佳解答
♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI
Onsen Tamago is a traditional Japanese soft-boiled egg. The egg white is milky and the egg yolk is creamy. It makes a perfect topping for rice :)
The traditional way of cooking Onsen Tamago is to place eggs into rope nets and leave them in a hot spring. However in this tutorial, I will show you how to make them in a pot at home :)
---------------------------------
Onsen Tamago
Difficulty: Very Easy
Time: 10-15min
Number of servings: 4 eggs
Ingredients:
4 eggs
Directions:
1. Bring a pot of water to a boil.
2. Stop the heat and place the eggs.
3. If the eggs are cold just out from the fridge, leave for 15 minutes. If the eggs are at the room temperature, leave for 10 minutes.
You can garnish with chopped green onions or Mitsuba (Japanese parsley) if you like. Then eat with Tsuyu or soy sauce :)
soy sauce I recommend is "Matsuno Shoyu 松野醤油":
http://www.matsunoshouyu.co.jp/
Tsuyu I recommend is "Yamaki Kappo Shiro Dashi (White Dashi) ヤマキ 割烹白だし":
http://hb.afl.rakuten.co.jp/hgc/0c917646.7986affb.0c917647.4501e50b/?pc=http%3a%2f%2fitem.rakuten.co.jp%2fsoukai%2f4903065090107%2f%3fscid%3daf_link_txt&m=http%3a%2f%2fm.rakuten.co.jp%2fsoukai%2fi%2f10229044%2f
Or, you can place it on rice dishes, such as Gyudon, Natto donburi, Curry and Rice, etc…
https://www.youtube.com/playlist?list=PL07C665205286A65A
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/01/blog-post_13.html
---------------------------------
FYI: Easy-to-Peel Hard-Boiled Eggs in 10 minutes!
https://www.youtube.com/watch?v=agsRmI4F2mI
Music by
甘茶の音楽工房
日向ぼっこ
♥Utensils I use in my videos♥
http://astore.amazon.co.jp/shopping072-22
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http://www.youtube.com/watch?v=FFsQE0qd_4w
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temperature for soft-boiled eggs 在 Ytower Cooking channel Youtube 的最佳貼文
黃金蛋,就是水煮蛋切開後,蛋白是熟的而蛋黃是半熟狀態。
Golden boiled egg or Japanese soft-boiled egg has a cooked egg white but a soft runny yolk.
材料:雞蛋、滷汁。
Ingredients: eggs, braising sauce
1.準備一鍋水,水要超過蛋的高度,加入多點的鹽,讓蛋在煮的過程中如裂掉,在裂掉的地方遇到鹽水,蛋會凝固,才不會做蛋花湯。
2.開中火讓水溫慢慢提高,蛋的內外溫度一致。大約煮五分鐘,水開始沸騰,計時4分鐘,馬上把蛋撈起放到冷水中,開始慢慢把蛋殼敲裂,再放回水中。等久一點會讓水滲透入殼,這樣蛋殼會容易撥開。
3.製作滷汁:把超市買的萬用滷包加醬油、水、糖煮滾後放涼,把蛋放入冷的滷汁中上色,將蛋與滷汁冷藏隔夜即可,也可以再浸泡久一點,比較入味也色澤比較好看,把蛋切開會發現蛋白熟了而蛋黃半熟,這樣就是成功的黃金蛋。
1. Prepare a pot of water with enough water to cover the eggs. Add slightly more than the usual amount of salt so that if the egg breaks in the boiling process, the salty water will help the egg to congeal along the cracks, to prevent the egg liquid from running out.
2. Turn to medium heat to allow the water heat up gradually in order to allow the temperature of the eggs to be the same on the inside as the outside. Cook for around 5 minutes or until the water starts to boil, let boil for 4 minutes then take out the eggs and immediately place in cold water. Gently crack the eggshells and place back into the water. Wait for a while to let the water penetrate the eggshell which will make it easier to peel the eggs.
3. Preparation of the braising sauce: Use any store-bought braising spice mix (in sachets), add soy sauce, water, and sugar and boil, then set aside to cool. Place the eggs in the cooled braising sauce to let the sauce add color to the eggs. Refrigerate the egg and sauce mixture overnight or slightly longer for a darker color and tastier eggs. Cut open the eggs, if the egg white is cooked but the yolk is still slightly runny, it means that the Golden Boiled Egg was successfully prepared.
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