😋 早餐随便炸 😋

早餐时间来哈拉两句：

昨晚和我的美人商家聊天，商家合作变成友谊合作的感觉真好，没有压力。她都让我自由发挥，做自己的方式就好，嘻嘻❤️！

她知道我不喜欢推卖，她知道我发文直播有自己的pattern liao liao。 喜欢怎样就怎样，能遇到这样的商家，好商量算了还美到不行咧。我好幸运。

讲真的，我只爱日常直播。商品分享要大销量的商家们请不要来找我，我真的不适合也没这个能力啊~~~~~

再来，昨天有网友通知我，一位美到不行的网红直播时拿着我的柠檬来泡，她说喝了对喉咙痛有效哦。

我和老爷看着她从冰箱拿出来，走到厨房泡来喝。超开心der。(我做的✋我做的✋)

看了看记录，原来是美丽网红的粉丝把我的柠檬蜜买来送给她。在别人的直播里，看见自己的产品，还是位美人网红，啊哈哈哈哈哈哈，我好开心耶❤️。大感谢❤️

今日早餐材料：
👉自家菜豆
👉自家Arugula
👉自家雨衣甘蓝
👉红萝卜
👉虾仁
👉木薯粉
👉面粉
👉Baking Powder
👉蛋
👉盐
👉麻油

#我问老爷怎么大家都好美
#老爷说我也很美
#Auntie美
🙄🙄🙄🙄🙄🙄

天母活力早餐！開心❤️❤️❤️
歐洲飛了十年，幾乎每天都會享用到的芝麻葉Arugula ，被疫情困了一年多的水晶，總是尋尋覓覓她的蹤影，是的！現在在台灣也變得容易品嚐多了！
Balsamic Vinegar 淋上去加上些許乾酪，正是水晶最愛的沙拉，就愛這種芝麻香氣與微微的苦味!店家使用自製的麵包，打從進門瞧見專業烤箱、廚房器具，大致上就知道今天肯定沒來錯啦！💕💕💕
還有還有，老闆看水晶可愛😘，又招待水晶吃了自製土鳳梨酥，不會太甜也不油膩，酥酥外皮夾著酸甜的滋味，當成餐後甜點，哈！好吃胖胖的😂😂😂

《中環酒吧居酒屋🏮食物創新有實力✨》
觀塘cafe HOW喺中環同灣仔重新開業，走居酒屋酒吧路線。裝修行工業風，設計簡約型格。另外仲有個戶外用餐區，食物提供創意多國菜同個人化調酒🥂，環境同氣氛都幾chill😎🤟🏻。
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📍烤大蝦.火箭菜.龍蝦汁扁意粉（$188)
Linguine with Grilled Prawn and Arugula in Lobster Sauce
虎蝦🦐大隻之餘爽口彈牙，不過鮮甜味未算突出。意粉反而更有驚喜🍝，醬汁creamy而且味道非常濃郁，落咗龍蝦汁果然係非常鮮甜🦞，加上火箭菜令香味更有層次🌿，好好食，值得推介。
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📍甲羅燒.鰹魚飯團（$138）
Japanese Crab Meat. Onigirl
甲羅燒甘香蟹膏味突出🦀，雖然價錢係有啲貴，但水準拍得住日本嘅質素。旁邊仲配有三粒鰹魚飯團，好食😋！
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📍窩蛋和牛一丁Pizza ($118)
Minced Wagyu Beef. Poached Egg Noodles Pizza
用咗公仔麵做底上邊鋪上牛肉碎🐃、芝士🧀，中間再加隻半熟蛋🐣，之後再攞去焗。
麵底邊位變得超脆，有啲似食媽咪麵嘅感覺😍，中間質感濕潤而且味道非常濃郁，成個口味都係冇得輸嘅港式配搭🇭🇰。唔單止牛肉同芝士量都好多，中間流質嘅蛋黃簡直係神來之筆，令味道變得更濃厚好食。
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📍燒日式醬油年糕（ $78 ）
Roasted Japanese Rice Cake in Soy Sauce
食落軟糯煙韌，上面加咗紫菜同醬油，好有日式風味🇯🇵。唔單止有咬口，連味道都唔錯。
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📍炸薯角配黑松露醬（$78）
Potato Wedges with Black Truffles Cream Sauce
薯角量好多，勞得乾身又香脆🥔，令人食唔停口，點埋旁邊嘅黑松露醬汁就更加好食。
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📍Dark Volcano ($88)
飲落朱古力味超濃🍫，頂層加咗椰子味cream🥥，以焦糖做底，味道豐富又有層次，唔飲酒又係朱古力迷嘅揀呢款實冇錯。
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📍Zenitsu ($88)
味道酸酸甜甜，加入有芒果汁🥭、熱情果汁、檸檬汁🍋同菠蘿汁🍍。飲落清爽，啱晒夏天好消暑🍹。
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呢間食物真係幾好，環境同氣氛都好適合同朋友嚟chill下🤟🏻😎，不過記得book位，當日去到全晚Full House，費事去到摸門釘啦。
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Say Hi Bar & Dining (士丹利街) (中環)
中環士丹利街11號3樓
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#草根食在中環
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@sayhi_hk #Say Hi #A Chilling Moment #Personalisedcocktail

?NGUYÊN LIỆU?
Bánh mì burger 1 cái, bơ 1 thìa canh, phô mai burrata 1 cái, thịt xông khói 3 lát, tiêu, trứng 1 quả, rau arugula
Sốt chipotle: ớt jalapino 50g, cà chua 100g, hành tây 50g, sốt cà chua đậm đặc (tomato paste) 20g, ngò rí 5g, nước cốt chanh 1 thìa cà phê, đường 1 thìa canh, một chút muối, một chút tiêu
?CÁCH LÀM?
1. Cho 50g ớt jalapino và 100g cà chua, 50g hành tây, 20g sốt cà chua đậm đặc 20g, 5g ngò rí vào cốc rồi xay đều thành sốt chipotle
2. Cho 1 thìa cà phê nước cốt chanh, 1 thìa canh đường, muối, tiêu vào sốt đã xay.
3. Quét bơ lên chảo rồi cho bánh mì vào nướng vàng.
4. Cho 1 quả trứng vào phía chảo còn lại, đánh nhẹ trứng rồi chiên.
5. Cho 3 lát thịt xông khói lên chiên rồi rắc tiêu lên.
6. Cho lần lượt thịt xông khói, rau arugula, trứng bác, sốt chipotle đã làm, phô mai burrata lên bánh mì rồi đặt lát bánh mì còn lại lên.
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Facebook: https://www.facebook.com/CookatVietnam/
Instagram: https://www.instagram.com/cookat_vietnam/
Youtube: https://www.youtube.com/channel/UCKz6mz1zmNZ0mnH-TGU-h4g
Tiktok: https://www.tiktok.com/@cookatvietnam?lang=ko

Beef Tartare by Jimmy's Table

If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!

Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)

Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)

STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。

STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。

STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。

STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。

STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。

STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。

STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。

STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。

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Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

【低糖質レシピ】クラウドブレッドでサーモンとルッコラのピザ/Lowcarbo Pizza with salmon and arugula./クラウドブレッドピザ

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こんにちは！みすずです
今日は『クラウドブレッド』

何度か投稿している低糖質なふわふわパンです
卵を泡立てる行程がちょっと面倒かもしれませんが、作り始めたらオーブンに入るまであっという間。
しゅわっとふわっとした食感なのでピザやサンドイッチ、何かをディップしたり具材を合わせる食べ方がお勧めです


☆詳しいレシピはブログへ
https://www.misublog.com/entry/salmon_pizza


使用フライパン:ニトリ グリルパン20cm

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【こちらもどうぞ】

☆スプーンで丸く落として焼くクラウドブレッド (声説明なし動画)
https://www.youtube.com/watch?v=YscfW-rHLeg


☆クラウドブレッドで『ツリーケーキ』
https://www.youtube.com/watch?v=nCaH9QUCxdI&t=2s


☆セルクルで抜いて作る『クラウドブレッド ピザ』
https://www.youtube.com/watch?v=G0kyh-wgIF4


【クラウドブレッド以外の低糖質ピザ】

☆卵とチーズで作る低糖質ピザ
https://www.youtube.com/watch?v=LJ_MUGxbEGk


☆高野豆腐でピザトースト風
https://www.youtube.com/watch?v=TBjOgee8Ae8


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【関連動画】

【低糖質】材料3つでふわふわ生地！クラウドブレッドのオムレット
https://www.youtube.com/watch?v=lC4uhmzHVvM


ふわしゅわ。簡単に作れるクラウドブレッドで3種類の食べ方を試してみたヨ
https://www.youtube.com/watch?v=sxKIpKY1Z9E

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【みすずのSNS】

★レシピのブログ
https://www.misublog.com/

★TikTok @misumisu0722

★Instagram @misumisu0722
https://www.instagram.com/misumisu0722/

★Twitter随時更新！　@misumisu0722
https://twitter.com/misumisu0722

#クラウドブレッド #低糖質 #低糖質ピザ