If you are excited about the premiere of SUPERMODEL ME, you don't want to miss this chat I had with fellow judge ASE WANG where we give you the inside scoop on what to expect on Supermodel Me Revolution, the contestants and our take on the modeling and fashion industry and of course, some juicy gossip!
Get ready for a REVOLUTION and make sure to catch the premiere of Supermodel Me this Oct 11, 2021 on AXN Asia, with reruns the next day here on YouTube.
https://www.youtube.com/user/supermodelmetv
Make sure to follow @Supermodelme to stay up to date on everything that happens on the show and get exclusive updates every week!
同時也有244部Youtube影片,追蹤數超過8,110的網紅Hokkori ouchi-gohan,也在其Youtube影片中提到,Scoop Gratin Croquette with pumpkin. [英語吹き替え版/Dubbed in English.] ✅日本語版はこちら(Original ver.↓) https://youtu.be/ttBrJUjNujA ✼••┈┈┈┈••✼••┈┈┈┈••✼ He...
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The era of Micro LED displays is here💡
With commercialization imminent, emerging MicroLED tech is undergoing revolutionary breakthroughs spurred by the pandemic’s demands and the growing display market💥
Register now for【MicroLEDforum 2021】to get the latest inside scoop👇
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🌟 香辣龍蝦 ➕ 老麻龍蝦
Sichuanese style Stir Fried Spicy Lobster with Chili 🌶, & Poached Lobster with Sichuan Pepper sauce 😍😍😋
四川風伊勢海老の食べ比べ 💦💦
Love both preparations, plus their flavors actually compliment each other. Remember to scoop some of the aromatics too to down with rice or noodles. One of the best dishes I always love at Fu Rong
🌟 蝦膏泡 "瀘沽湖" 紅米飯 Using Sichuan's Lugu Lake produce ~ River prawns & Red rice. Always a repeat order here, albeit sometimes if u don't stir it fast enough it burns in the stone pot occasionally🔥
a scoop of 在 Hokkori ouchi-gohan Youtube 的最佳貼文
Scoop Gratin Croquette with pumpkin.
[英語吹き替え版/Dubbed in English.]
✅日本語版はこちら(Original ver.↓)
https://youtu.be/ttBrJUjNujA
✼••┈┈┈┈••✼••┈┈┈┈••✼
Hello, this is Misuzu.
Today, I will introduce a recipe of Japanese croquettes in gratin style.
☆Here is my recipe blog.
https://www.misublog.com/entry/scoop_pumpkin
✼••┈┈┈┈••✼••┈┈┈┈••✼
【Related videos.】
Tasty Recipes : Pumpkin Gratin
https://youtu.be/0uAAj2XpPGE
Gratin Giraumon a la Mauritian ( Pumpkin Gratin )
https://youtu.be/M1R02Pa2C_I
✼••┈┈┈┈••✼••┈┈┈┈••✼
【SNS】
★blog
https://www.misublog.com/
★TikTok @misumisu0722
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★Twitter @misumisu0722
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𖧷Nutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
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#pumpkin #gratin #pumpkingratin
a scoop of 在 Tasty Japan Youtube 的精選貼文
甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり!
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね!
牛肉とブロッコリーの焼きおにぎり
12個分
材料:
白ごはん 4合分
■ソース
しょうゆ 120ml
はちみつ 85g
しょうが(みじん切り) 小さじ1/2
にんにく(みじん切り) 1片分
■具
サラダ油 大さじ1+大さじ2
牛もも肉(角切りステーキ) 225g
塩 小さじ1/2
コショウ 小さじ1/2
玉ねぎ(みじん切り) 小1/2個
ブロッコリー(粗みじん切り) 150g
コーンスターチ 大さじ1
水 大さじ1
白ごま 大さじ1/2
しょうゆ 120ml
青ねぎ(小口切り) 盛り付け用
作り方:
1. 白ごはんを4合炊く。
2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。
3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。
4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。
5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。
6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。
7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。
8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。
9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。
10. 刷毛でしょうゆを全面に塗り、さらに焼く。
11. 青ねぎを振りかけたら、完成!
===
Beef and Broccoli Rice Balls
for 12 servings
Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish
Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
11. Sprinkle the rice triangles with scallions, then serve.
12. Enjoy!
#TastyJapan
#レシピ
MUSIC
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a scoop of 在 Tasty Japan Youtube 的精選貼文
三角形に包んだミニ春巻きをご紹介します!
お肉ではなくはんぺんでヘルシー♪
枝豆、エビ、チーズも入れてボリューム満点!
とっても美味しいので、ぜひ作ってみてくださいね。
エビと枝豆のミニ春巻き
15個分
材料:
むきエビ 5尾
枝豆 30g
はんぺん 50g
モッツァレラチーズ(チェリーサイズ)15個
春巻きの皮 5枚
片栗粉 大さじ1/2
溶き卵 1/2個分
A薄力粉 大さじ1
A水 少々
塩 適量
サラダ油 適量
作り方:
1.むきエビの背わたを取り除く。 塩、片栗粉をまぶし水で洗い流して水気をよく拭き取り、小さめに刻む。
2.枝豆は塩を入れたお湯で1分半塩ゆでして、房と皮を取り除く。
3.ビニール袋にはんぺん、溶き卵、塩、(1)を入れ揉み込んで馴染ませ、冷蔵庫に10分程入れておく。
4.春巻きの皮は縦に3等分にする。
5.春巻きの皮の下の部分に(3)をスプーン1杯、(2)とモッツァレラチーズを置き、三角に巻いていき最後はAの水溶き薄力粉で糊付けしてしっかりと巻き終わりを閉じる。
6.フライパンでに油を入れ170℃まで熱し、きつね色になるまで揚げて完成!
===
Mini Spring Rolls with Shrimp and Edamame
Servings: 15 rolls
INGREDIENTS
5 shrimp (peeled)
30g edamame
50g hanpen (fish cake)
15 mozzarella
5 spring roll wrappers
1/2 tablespoon potato starch
1/2 beaten egg
A
1 tablespoon flour
Some water
Some salt
Some vegetable oil
PREPARATION
1. Devein the shrimp. Put salt and potato starch onto shrimp. Rise shrimp with water, then pat-dry with paper towels. Cut into small pieces.
2. Boil edamame in hot water with salt. Shell and peel.
3. Mix hanpen, the beaten egg, and the shrimp (1) in a plastic bag. Refrigerate for 10 minutes.
4. Cut spring roll wrappers vertically into 3 pieces.
5. Place a scoop of (3), edamame (2), and mozzarella ball on the bottom of the wrapper. Fold the wrapper into a triangle shape. Seal with A (mix flour and water).
6. Heat the vegetable oil in a pan to 170°C (338°F). Cook spring rolls until golden.
7. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
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