[爆卦]干蔥頭英文是什麼?優點缺點精華區懶人包

雖然這篇干蔥頭英文鄉民發文沒有被收入到精華區:在干蔥頭英文這個話題中,我們另外找到其它相關的精選爆讚文章

在 干蔥頭英文產品中有2篇Facebook貼文,粉絲數超過0的網紅,也在其Facebook貼文中提到, 今日教大家煮 📌酸菜魚 📌酸菜牛肉 📌芒果椰汁糕 🍏🍏母親節蘋果膠套裝購買連結🍏🍏 中文:https://bit.ly/3sswNiz 英文:https://bit.ly/3sqOajJ 20210417 live recipes 特別鳴謝easycook義工團寫的食譜 酸菜魚 材料: 桂花魚...

 同時也有1部Youtube影片,追蹤數超過130萬的網紅MASA's Cooking ABC,也在其Youtube影片中提到,◆MASA頻道訂閱↓ http://www.youtube.com/channel/UCr90FXGOO8nAE9B6FAUeTNA?sub_confirmation=1 ◆食譜↓ 台湾定番グルメの一つ担仔麺の作り方を紹介します。 日本でも手に入る食材で気軽に楽しめます。 毎日家に閉じこもってストレ...

  • 干蔥頭英文 在 Facebook 的最佳貼文

    2021-04-17 20:58:46
    有 10,208 人按讚

    今日教大家煮
    📌酸菜魚
    📌酸菜牛肉
    📌芒果椰汁糕

    🍏🍏母親節蘋果膠套裝購買連結🍏🍏
    中文:https://bit.ly/3sswNiz
    英文:https://bit.ly/3sqOajJ

    20210417 live recipes
    特別鳴謝easycook義工團寫的食譜

    酸菜魚
    材料: 桂花魚或其他魚,帶甜咸酸菜,大豆芽 ,泡椒 ,辣椒干,花椒 ,薑,蔥,紅辣椒,花椒
    醃魚肉味料: 鹽少許,一隻蛋白,胡椒粉少許
    做法: 1 燒熱鑊落油,猛火煎香魚骨,鹽少許,加滾水煮至湯濃白隔起魚骨
    2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白,胡椒粉少許拌勻待用
    3 咸酸菜片薄切塊,白鑊炒至乾身
    4 落油將薑絲,蔥頭,泡椒,大豆芽,咸酸菜炒香
    5 開火煲熱魚湯落魚肉加鹽,菇粉各少許稍滾,魚肉鏟起放做法 4 面上,繼而淋上魚湯加一匙白醋
    6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內,紅椒粒,蔥花飾面

    肥媽 Maria Cordero
    YouTube Live – April 17, 2021 Recipe English Version
    Hot and Sour Fish Soup with Pickled Mustard Greens
    (YouTube video starts at 1:33.)
    Ingredients:
    Fish - 1 large sea bass (or your choice of fish)
    (Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

    Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
    (Important to choose ones that are SWEET tasting instead of salty.)
    (Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

    Chinese pickled green chili (“pao jiao”) - 1 jar
    Ginger shreds
    Garlic pieces
    Bean sprouts
    Salt - to taste
    Mushroom seasoning powder - to taste
    White vinegar - 1 tbsp

    Potato starch noodles or glass noodles “fensi” - optional to add into the soup

    Fish soup base ingredients:
    Fish bones
    Fish head
    Ginger slices - for frying the fish bones and head
    Ginger slices - for making the soup
    A dash of salt
    Very hot boiling water (to make the fish soup creamy white)

    Marinade fish meat ingredients:
    Salt - a dash
    Egg white - 1
    White pepper - a dash

    Garnish ingredient:
    Dried chili
    Sichuan peppercorns
    Green onion pieces
    Fresh red chili pieces
    Sichuan peppercorn oil

    Methods:
    1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

    2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

    3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

    4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

    5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

    6. Drizzle in 1 tbsp of white vinegar.

    7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

    8. Garnish with fresh red chili and green onion pieces.

    9. Drizzle Sichuan peppercorn oil on top.

    🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

    酸菜牛肉
    材料: 牛肉,青紅辣椒,咸菜
    香料: 薑一片,蒜一粒
    醃料: 糖少許,胡椒粉少許,鼔油,生粉適量
    做法: 1 牛肉先醃備用
    2 落油爆香薑,蒜,青紅辣椒,落牛肉炒,最後加咸菜炒勻即可
    備註: 咸菜有二隻,一帶甜,另一帶咸,今次是帶甜
    咸菜處理可參考酸菜魚
    煮酸菜牛肉可試味需否加糖

    肥媽 Maria Cordero
    YouTube Live – April 17, 2021 Recipe English Version
    Stir Fried Beef with Pickled Mustard Greens
    (YouTube video starts at 26:56.)
    Ingredients:
    Beef steak slices
    (You can replace with beef tenderloin or pork.)

    Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
    (Important to choose ones that are SWEET tasting instead of salty.)
    (If you are using the SALTY type, just add more sugar.)
    (Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

    Red and green sweet bell peppers - sliced
    Minced ginger
    Minced garlic - 1 clove

    Marinade beef ingredients:
    Cooking oil
    Sugar
    Light soya sauce
    White pepper
    Corn starch / flour

    Methods:
    1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

    2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

    3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

    4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

    🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

    芒果棷汁糕

    材料:
    凍滾水 250 ml
    奶 250 ml
    魚膠粉 35 gr (可改用魚膠片5-6片)
    沙糖 100 gr (可依個人喜好加減)
    棷奶 1罐
    芒果 2-3個

    做法:
    1. 凍滾水、奶 、魚膠粉、沙糖放入煲內,開中大火煮,邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
    2. 加入棷奶,攪拌至混合後關火,放涼備用。注意:加入棷奶後不要煮太久,以避免油水分解。
    3. 芒果去皮切粗條或粗粒,排放入糕盆內,倒入已放涼棷奶混合液,蓋好後放入雪櫃雪至硬身便可

    肥媽 Maria Cordero
    YouTube Live – April 17, 2021 Recipe English Version
    Mango Coconut Pudding
    (YouTube video starts at 35:35.)
    Ingredients:
    Drinking water - 250ml (do not use tap water)
    Milk - 250ml
    Gelatin powder - 35g (or replace with agar agar)
    Sugar - 100g or to taste
    Coconut milk - 1 can
    (Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

    Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
    (Cut into THICK pieces to avoid pieces from moving.)

    Methods:
    1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

    2. Add in coconut milk and taste test for sweetness.

    3. Let it cool down to room temperature.

    4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

    5. Put in the refrigerator to set.

    6. Cut into cubes. Serve.

    To create mango layers:
    Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

    Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

    After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

    Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

  • 干蔥頭英文 在 MASAの料理ABC Facebook 的最佳解答

    2020-05-07 12:06:00
    有 3,673 人按讚


    ◆MASA頻道訂閱↓
    http://www.youtube.com/channel/UCr90FXGOO8nAE9B6FAUeTNA…
    ◆食譜↓
    台湾定番グルメの一つ担仔麺の作り方を紹介します。
    日本でも手に入る食材で気軽に楽しめます。
    毎日家に閉じこもってストレスが溜まりやすいと思いますが、
    ご当地グルメをお試しいただき、
    少しでも気晴らしになれれば幸いです!(๑´ڡ`๑)/

    タンツーメン/擔仔麵
    [4人前 ]
    エビ 蝦子 Prawns−4尾
    干し海老 櫻蝦 Dried shrimps−15g
    干し椎茸 乾香菇 Dried Shitake−3個
    豚ひき肉 豬絞肉 Ground pork−250g
    玉ねぎ 洋蔥 Onion−1/4個

    日本酒 清酒 Sake−大さじ2大匙
    水 Water—100ml
    醤油 醬油 Soy sauce−大さじ2大匙
    つゆ(2倍) 柴魚醬油 Soba tsuyu−大さじ1大匙
    オイスターソース蠔油 Oyster sauce−大さじ1大匙
    砂糖 Sugar−大さじ1大匙
    五香粉 Wu-xiang spice−小さじ1小匙

    戻し汁+だし 日式高湯−600ml
    日本酒 清酒 Sake−大さじ2大匙
    ごま油 麻油 Sesame oil−小さじ2小匙
    エビの殻 蝦殼 Prawn shell−4尾分
    シャロット 紅蔥頭 Shallots−20g
    塩 鹽巴 Salt—小さじ1/2小匙

    中華麺 油麵 Chinese noodles−400g
    ニンニク 蒜頭 Garlic−4粒
    パクチー 香菜 Colander−適量
    もやし 豆芽 Bean sprout−100g

    滷肉飯/ルーローファンの作り方:https://youtu.be/AFTN0ia33jY

    *料理の名前&作り方はあくまでも自己流なのでご了承くださいw
    *料理名稱&做法不一定正式or傳統, 是從自己的想法&經驗來分享的
    請各位事先諒解。m( _ _ )m

    *如果可以的話請幫我翻譯英文字幕~!m( _ _ )m 謝謝..
    *Contribution for texting 中文&English caption is much appreciated!
    *MASA ABC翻譯/Caption Editing Platform: http://www.youtube.com/timedtext_cs_panel…

    *歡迎合作/Contact (開發食譜,活動,推銷):bigway1688@gmail.com
    *Instagram:https://www.instagram.com/masa_cookingram
    *MASA Facebook:https://www.facebook.com/masa.abc
    *食譜書:https://www.masa.tw/masas-book

    ●沙拉油:泰山均衡369健康調合油 TAISUN 369 Blend Oil
    ●鍋具:THERMOS 膳魔師厚鑄耐摩不沾鍋24cm
    ●鍋具:THERMOS 蘋果原味鍋單柄湯鍋18cm
    ●BGM:
     甘茶の音楽工房
    MusMus
     OtoLogic
     ポケットサウンド
     PremiumBeat:
      -Studio Le Bus
      -Joe Sacco
      -Kyon
      -Smithereens

    #MASA
    #料理
    #台灣
    #擔仔麵

  • 干蔥頭英文 在 MASA's Cooking ABC Youtube 的最佳貼文

    2020-05-05 20:30:04

    ◆MASA頻道訂閱↓
    http://www.youtube.com/channel/UCr90FXGOO8nAE9B6FAUeTNA?sub_confirmation=1
    ◆食譜↓
    台湾定番グルメの一つ担仔麺の作り方を紹介します。
    日本でも手に入る食材で気軽に楽しめます。
    毎日家に閉じこもってストレスが溜まりやすいと思いますが、
    ご当地グルメをお試しいただき、
    少しでも気晴らしになれれば幸いです!(๑´ڡ`๑)/

    タンツーメン/擔仔麵
    [4人前 ]
    エビ 蝦子 Prawns−4尾
    干し海老 櫻蝦 Dried shrimps−15g
    干し椎茸 乾香菇 Dried Shitake−3個
    豚ひき肉 豬絞肉 Ground pork−250g
    玉ねぎ 洋蔥 Onion−1/4個

    日本酒 清酒 Sake−大さじ2大匙
    水 Water—100ml
    醤油 醬油 Soy sauce−大さじ2大匙
    つゆ(2倍) 柴魚醬油 Soba tsuyu−大さじ1大匙
    オイスターソース蠔油 Oyster sauce−大さじ1大匙
    砂糖 Sugar−大さじ1大匙
    五香粉 Wu-xiang spice−小さじ1小匙

    戻し汁+だし 日式高湯−600ml
    日本酒 清酒 Sake−大さじ2大匙
    ごま油 麻油 Sesame oil−小さじ2小匙
    エビの殻 蝦殼 Prawn shell−4尾分
    シャロット 紅蔥頭 Shallots−20g
    塩 鹽巴 Salt—小さじ1/2小匙

    中華麺 油麵 Chinese noodles−400g
    ニンニク 蒜頭 Garlic−4粒
    パクチー 香菜 Colander−適量
    もやし 豆芽 Bean sprout−100g

    滷肉飯/ルーローファンの作り方:https://youtu.be/AFTN0ia33jY


    *料理の名前&作り方はあくまでも自己流なのでご了承くださいw
    *料理名稱&做法不一定正式or傳統, 是從自己的想法&經驗來分享的
    請各位事先諒解。m( _ _ )m

    *如果可以的話請幫我翻譯英文字幕~!m( _ _ )m 謝謝..
    *Contribution for texting 中文&English caption is much appreciated!
    *MASA ABC翻譯/Caption Editing Platform: http://www.youtube.com/timedtext_cs_panel?c=UCr90FXGOO8nAE9B6FAUeTNA&tab=2

    *歡迎合作/Contact (開發食譜,活動,推銷):bigway1688@gmail.com
    *Instagram:https://www.instagram.com/masa_cookingram
    *MASA Facebook:https://www.facebook.com/masa.abc
    *食譜書:https://www.masa.tw/masas-book

    ●沙拉油:泰山均衡369健康調合油 TAISUN 369 Blend Oil
    ●鍋具:THERMOS 膳魔師厚鑄耐摩不沾鍋24cm
    ●鍋具:THERMOS 蘋果原味鍋單柄湯鍋18cm
    ●BGM:
     甘茶の音楽工房
    MusMus
     OtoLogic
     ポケットサウンド
     PremiumBeat:
      -Studio Le Bus
      -Joe Sacco
      -Kyon
      -Smithereens

    #MASA
    #料理
    #台灣
    #擔仔麵

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