วันนี้มาชวนทำเมนูต้มจับฉ่ายสูตรเจ เมนูอาหารที่ดีต่อสุขภาพ อร่อย และทำง่ายมากๆ เหมาะกับคนที่อยากหันมาดูแลสุขภาพ โดยเริ่มจากอาหารที่เรารับประทานกันได้ง่ายๆกับแคมเปญ EatGoodWednesday กินผัก/อาหารสุขภาพทุกๆวันพุธ โดยใส่ #EatGoodWednesday #กินดีได้ดี #สายกินดี แล้วหันมาใส่ใจกับอาหารที่ดีกันในทุกๆวันนะครับ
อร่อยชัวร์ รสเห็ดหอมออร์แกนิค หาซื้อได้ที่ร้านสะดวกซื้อ ห้างสรรพสินค้า และร้านค้าใกล้บ้านครับ
ส่วนผสม
- หัวไชเท้า 200 กรัม
- เห็ดหอมสด 80 กรัม
- ผักโขมจีน(ชุนฉ่าย) 200 กรัม
- กวางตุ้งไต้หวัน 200 กรัม
- ผักกาดขาว 500 กรัม
- ขึ้นฉ่าย 50 กรัม
- เต้าหู้ 200 กรัม
- น้ำเปล่า 1,500 กรัม
- คนอร์ อร่อยชัวร์ ผงรสเห็ดหอมออร์แกนิค 1 ช้อนโต๊ะ
- ซีอิ้วขาว 3 ช้อนโต๊ะ
- พริกไทย 1/2 ช้อนชา
-----------------------------------------------------
ingredient/recipe
- 200 g. radish
- 80 g. fresh shiitake mushrooms
- 200 g. mustard green
- 200 g. pak choy
- 500 g. chinese cabbage
- 50 g. celery
- 200 g. tofu
- 1,500 g. water
- 1 tbsp. ”Knorr AroySure” Organic Shitake Flavor Powder
- 3 tbsp. light soy sauce
- 1/2 tsp. pepper
-----------------------------------------------------
ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
-----------------------------------------------------
#ต้มจับฉ่ายเจ
#เมนูเจ
#EatGoodWednesday
#กินดีได้ดี
#สายกินดี
#เทศกาลกินเจ
#อาหารเจ
同時也有1795部Youtube影片,追蹤數超過23萬的網紅papadesuyo777,也在其Youtube影片中提到,元祖ニュータンタンメンの作り方の動画です チャンネル登録はこちらから https://www.youtube.com/user/papadesuyo777 レシピ:https://cookpad.com/recipe/6955606 ブログ記事:https://ameblo.jp/cooking...
「1 tsp g」的推薦目錄:
- 關於1 tsp g 在 Facebook 的最佳貼文
- 關於1 tsp g 在 Facebook 的精選貼文
- 關於1 tsp g 在 Emma Pham Kitchen Facebook 的最佳貼文
- 關於1 tsp g 在 papadesuyo777 Youtube 的最佳貼文
- 關於1 tsp g 在 What Santa left behind サンタの忘れもの Youtube 的最佳貼文
- 關於1 tsp g 在 What Santa left behind サンタの忘れもの Youtube 的最佳解答
- 關於1 tsp g 在 How to measure 7g yeast and 10g salt without a proper scale? 的評價
- 關於1 tsp g 在 What Is the Difference Between Dinner Spoons & Teaspoons? 的評價
1 tsp g 在 Facebook 的精選貼文
Assalamualaikum & happy morning! 😁
Pernah tak uolss teringin nak buat roti, dah kumpulkan semua bahan-bahan, alih2 baru sedar rupanya yis dah habis & lupa nak beli?🤦♂️ This is what happened to me at 11.30pm malam tadi la. 😬
So what I did was selongkar fridge & pantry. Nasib baik ada baking powder & baking soda. Alhamdulillah menjadi elok. The loaf is a little dense but packed with goodness. Saya potong masa masih panas sikit, sapu pure sweet butter + mixed berry preserve. Tersandar kena sekeping walaupun belum mandi!🤡😆
Tak cukup bahan pun menjadi jugak. Yang penting kena faham the science behind it + a little creativity. Itulah pentingnya ilmu & pengalaman, kan?😍👌👨🍳🍞
Ingredients:
250 g bread or all-purpose flour
200 g wholemeal flour
150 g rolled oats
2 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
1 ½ tbs brown sugar
400 g yogurt
1 large egg
1 tbs Chia seeds
1 tbs habatussauda
1 tbs butter
Kaedah:
1. Campurkan kesemua bahan & sebatikan. Tak perlu diuli terlalu lama. (doh akan melekit sesikit tapi jangan ditambah tepung)
2. Masukkan ke dalam acuan roti & bakar pada suhu 200*C selama 30-40 minit.
Selamat mencuba!♨️
1 tsp g 在 Emma Pham Kitchen Facebook 的最佳貼文
4 VỊ BÁNH QUY YẾN MẠCH CHUẨN BỊ CHO BUỔI TRÀ CHIỀU CUỐI TUẦN 🤩
Vào bếp làm bánh thôi chị em ơi, hôm nay mình có nhiều công thức với yên mạch quá nè, chúng mình làm rồi bỏ vào hũ thủy tinh ăn dần nha 💕💕💕
Đặc biệt là mình không cần lò nướng mà sẽ nướng bánh bằng nồi chiên không dầu đó. Công thức mình để trong từng ảnh, mọi người save lại công thức để làm nhé 😍
1. Bánh quy yến mạch nhân phô mai
2 trái chuối nhỏ khoảng 120g
115 g bột yến mạch
1 trái trứng
5ml vanilla extract
2 viên phô mai con bò cười
10 g đường nâu (có thể có hoặc không vì đã có vị ngọt tự nhiên của chuối)
1/2 muỗng cà phê baking Soda
CÁCH LÀM
-Đánh nhuyễn trứng và trộn với 10g đường
-Trộn hỗn hợp trên với Yến mạch, trứng và vani, bột khi trộn xong sẽ đặc.
-Lót giấy nên vào nồi chiên không dầu, múc 1 lớp mỏng hỗn hợp trải vào giấy, đặt phô mai lên phả phủ lại bằng 1 lớp hỗn hợp nữa.
-Sau đó nướng 180 độ 10 phút, lật mặt lại và nướng thêm 3phut sẽ được thành phẩm ngon lành 🤤🤤
Cre: Giang-cookpad
2. Bánh quy yến mạch trà xanh
25 g dầu dừa
1 lòng đỏ trứng gà
5 g đường ăn kiêng
100 g bột yến mạch
10 g bột trà xanh
20 ml nước
5 g baking powder
CÁCH LÀM
-Trộn đều dầu dừa, lòng đỏ trứng, đường và nước vào một chiếc bát
-Rây bột yến mạch, baking powder và bột trà xanh vào bát
-Trộn bột đến khi bột thấm phần ướt thì nhào bằng tay đến khi bột thành một khối liền
-Lấy bột ra khay, nhào và nặn thành những viên tròn rồi tạo hình bánh quy
-Nướng bánh ở nhiệt độ 165°C trong 20 phút
cre:Thao Minh
3. Bánh quy yến mạch cacao
25 g dầu dừa
1 lòng đỏ trứng gà
5 g đường ăn kiêng
100 g bột yến mạch
12 g bột cacao
10 g socola đen
10 ml nước
5 g baking powder
CÁCH LÀM
-Cho socola vào lò vi sóng, làm chảy và hòa vào 10ml nước
-Bật sẵn lò ở nhiệt độ 165°C. Trộn dầu dừa, trứng, hỗn hợp socola và đường ăn kiêng vào một cái tô lớn
-Rây bột yến mạch, baking powder và bột cacao vào tô
-Trộn đến khi phần bột thấm phần ướt rồi lấy tay nhào đến khi bột thành một khối
-Để bột nghỉ 10-15p
-Lấy bột, vo thành viên tròn rồi tạo hình bánh thành hình hạt cà phê
-Cho vào bánh vào lò ở nhiệt độ 165°C trong 15 phút
cre:Thao Minh
4. Bánh quy chuối yến mạch
660 g Yến mạch
210 g Bột mì
2 tsp Bột quế
1 tsp Baking soda
2 quả chuối
1 tsp vani
1 quả trứng
230 g Bơ lạt
4 tsp Mật ong
CÁCH LÀM
-Trộn các nguyên liệu khô vào 1 tô: yến mạch, bột mì, bột quế, baking soda.
-Chuối dầm nát. Đập trứng, thêm vani, bơ đã chảy, mật ong, trộn đều.
-Trộn hỗn hợp khô và ướt với nhau.
-Trải giấy nến ra khay nướng, múc từng thìa hỗn hợp ra thành hình bằng nhau.
-Nướng bánh ở nhiệt độ 180 độ trong 15 phút. Bánh chín vàng là okie nhé.
Cre:Anna Lei
Chị em nhanh tay inbox cho EMDOLA để oder nguyên liệu làm bánh nha !!!
Link đặt tại: https://forms.gle/DpVz5qescM3YBHtP7
1 tsp g 在 papadesuyo777 Youtube 的最佳貼文
元祖ニュータンタンメンの作り方の動画です
チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777
レシピ:https://cookpad.com/recipe/6955606
ブログ記事:https://ameblo.jp/cooking-s-papa/entry-12699719448.html
0:18 クチナシ水の作り方
0:53 塩ダレの作り方
1:37 麺生地の作り方
2:56 製麺の仕方
5:35 豚鶏ガラスープの取り方
7:55 本調理
10:04 盛り付け
10:15 完成
元祖ニュータンタンメン(1人分)
中華麺:120g
スープ:600㏄
塩だれ:大さじ2+α
にんにく微塵切り:2片分
豚ひき肉:50g
玉子:2個
粗挽き韓国唐辛子:大さじ3(大辛)
粗挽き韓国唐辛子:大さじ2(中辛)
粗挽き韓国唐辛子:大さじ1(普通)
ごま油:少々
塩だれ(150㏄分)
みりん30㏄
酒:45㏄
水:100㏄
塩:30g
昆布:1g
淡口醤油:小さじ2
スープ(4人分)
水:3500㏄
豚背ガラ:500g
鶏ガラ:1羽分
くず野菜:適量
中華麺(4人分)
強力粉:250g
薄力粉:100g
塩/重曹:各4g
クチナシ水:120g
★フォローよろしくお願いします!/Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/
チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。
How to make Ganso New Tantanmen.
Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777
Recipe in Japanese:https://cookpad.com/recipe/6955606
Report in my blog:https://ameblo.jp/cooking-s-papa/entry-12699719448.html
0:18 How to make colored water.
0:53 How to make Shio Dare.
1:37 How to make dough for ramen.
2:56 How to make ramen noodle.
5:35 How to make soup.
7:55 Cooking.
10:04 Dish up.
10:15 Done.
Ganso New Tantanmen(for 1 serving)
120 g ramen noodle
600 ml soup
2 tbsp+α Shio Dare
2 cloves minced garlic
50 g ground pork
2 egg
3 tbsp Korean red pepper flakes(level 4)
2 tbsp Korean red pepper flakes(level 3)
1 tbsp Korean red pepper flakes(level 2)
some sesame oil
Shio Dare(150 ml)
30 ml mirin
45 ml sake
100 ml water
30 g salt
1 g kombu
2 tsp light soy sauce
Soup(for 4 servings)
3500 ml water
500 g pork bone
1 chicken born
some vegetable scraps
Ramen noodle(for 4 servings)
250 g bread flour
100 g cake flour
4 g salt/baking soda
120 ml colored water
★Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/
You can get a notification about my new video if you click on the bell right next to the subscribe button.
BGM:☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
作曲/演奏(Composition/performance ):igrek-U
http://www.youtube.com/user/igrek2U?feature
1 tsp g 在 What Santa left behind サンタの忘れもの Youtube 的最佳貼文
〈お菓子作り〉
型なしでも作れるしずく型の可愛いボンボンショコラです。プレーンなガナッシュをブラックチョコでコーティングした、基本的なボンボンショコラです。テンパリングはシード法(フレーク法)です。
【材料:約60個分】
★クックパッドはこちら→https://cookpad.com/recipe/6885846
■ ガナッシュ
ビターチョコレート 80g
ミルクチョコレート 80g
生クリーム 145g
水あめ 20g
無塩バター(常温)12g
ラム酒 小さじ1
■ コーティングチョコ
ビターチョコレート(溶かす用)210g
ビターチョコレート(みじんぎり用)90g
ビターチョコレート(予備)少量
※予備のチョコは、もし温度が31-32℃まで下がらない時、少量をみじん切りにして加えてみてください
チョコレートはタブレットタイプのクーベルチュールを使用しています。
補足1:ガナッシュをチョコでコーティングする際、テンパリング後のチョコが冷えてもったりしてきたら、適宜湯せんで温めて(33℃を超えないように注意)作業してください。
【ingredients: chocolate bonbons 60 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15544752-basic-dark-chocolate-bon-bons-bonbon-de-chocolat?ref=you_tab_my_recipes
■ Ganache / chocolate bonbon fillings
80 g (2.8 oz) dark chocolate, couverture
80 g (2.8 oz) milk chocolate, couverture
145 g (5.1 oz, about 3/5 us cup) heavy cream
20 g (0.7 oz, 1 Tbsp) glutinous starch syrup
12 g (0.4 oz, 1 Tbsp) unsalted butter, room temperature
1 tsp rum
■ For Coating
210 g (7.4 oz) dark chocolate, couverture, for melting
90 g (3.2 oz) dark chocolate, couverture, finely chopped
(a small amount of dark chocolate, spare) → If it doesn’t cool to 31-32 ℃ / 88-89 F, use spare chocolate. Add a small amount of finely chopped chocolate, and stir again.
NOTE: If melted tempered chocolate becomes heavy, soften it with hot water so as not to reach 34℃ / 91.4 F or more.
#WhatSantaleftbehind #お菓子作り
1 tsp g 在 What Santa left behind サンタの忘れもの Youtube 的最佳解答
〈お菓子作り〉
今回は、型なしでも作れるしずく型の可愛いボンボンショコラです。プレーンなガナッシュをブラックチョコでコーティングした、基本的なボンボンショコラです。テンパリングはシード法(フレーク法)です。
【材料:約60個分】
★クックパッドはこちら→https://cookpad.com/recipe/6885846
■ ガナッシュ
ビターチョコレート 80g
ミルクチョコレート 80g
生クリーム 145g
水あめ 20g
無塩バター(常温)12g
ラム酒 小さじ1
■ コーティングチョコ
ビターチョコレート(溶かす用)210g
ビターチョコレート(みじんぎり用)90g
ビターチョコレート(予備)少量
※予備のチョコは、もし温度が31-32℃まで下がらない時、少量をみじん切りにして加えてみてください
チョコレートはタブレットタイプのクーベルチュールを使用しています。
補足:ガナッシュをチョコでコーティングする際、テンパリング後のチョコが冷えてもったりしてきたら、適宜湯せんで温めて(33℃を超えないように注意)作業してください。
【ingredients: chocolate bonbons 60 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15544752-basic-dark-chocolate-bon-bons-bonbon-de-chocolat?ref=you_tab_my_recipes
■ Ganache / chocolate bonbon fillings
80 g (2.8 oz) dark chocolate, couverture
80 g (2.8 oz) milk chocolate, couverture
145 g (5.1 oz, about 3/5 us cup) heavy cream
20 g (0.7 oz, 1 Tbsp) glutinous starch syrup
12 g (0.4 oz, 1 Tbsp) unsalted butter, room temperature
1 tsp rum
■ For Coating
210 g (7.4 oz) dark chocolate, couverture, for melting
90 g (3.2 oz) dark chocolate, couverture, finely chopped
(a small amount of dark chocolate, spare) → If it doesn’t cool to 31-32 ℃ / 88-89 F, use spare chocolate. Add a small amount of finely chopped chocolate, and stir again.
NOTE: If melted tempered chocolate becomes heavy, soften it with hot water so as not to reach 34℃ / 91.4 F or more.
#WhatSantaleftbehind #お菓子作り
1 tsp g 在 How to measure 7g yeast and 10g salt without a proper scale? 的推薦與評價
1 tsp. = 2.8 g. So this salt is 2.8 g. per tsp. You need 10 g - 10 / 2.8 = a little more than 3.5 ... ... <看更多>
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