P2HA really got us looking for comfort foods 😩 We've got 3 must tries: 1️⃣ Asian Beef Stew (less or no alcohol needed!) 2️⃣ Buttery Cod Fish with Sweet & Sour Sauce 3️⃣ Sea Salt Miso Chocolate Chip Cookies
👇🏼 Check out our What's Cooking playlist and get cooking! 👇🏼
⬇️ Ingredients here ⬇️
1.4kg Beef chuck (cut into chunks)
2 tbsp Cooking oil
2 Onions (cut into wedges)
1 Knob ginger (smashed)
2 Star anises
2 Cinnamon sticks
2 Bay leaves
4 Cloves
5 Dried chillies (pre-soaked)
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Chu hou sauce
1 tbsp Fish sauce
3 tbsp Shaoxing wine
Salt & sugar to taste
500ml Chicken stock
500g Daikon (peeled and cut into chunks)
2 Carrot (peeled and cut into chunks)
Coriander for garnishing
同時也有72部Youtube影片,追蹤數超過99萬的網紅點 Cook Guide,也在其Youtube影片中提到,?? 本集食譜?? 3件份量 3pcs 免治豬肉 300g Minced Pork 豆腐 70g Tofu 薑 15g Ginger 蛋白 15g Egg White 鹽 ¼ tsp Salt 砂糖 1tsp Sugar 胡椒粉 少許 Ground White Pepper 蠔油 15g Oy...
「ginger cookies」的推薦目錄:
ginger cookies 在 肥媽 Maria cordero Facebook 的最佳解答
今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
✨✨✨✨✨✨✨✨✨✨
有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
ginger cookies 在 食在好玩 Eatlicious Facebook 的最讚貼文
【报名RM3xx烘焙班送RM3xx烤箱!!?】🍪🌰
零烘焙经验的看过来!! 这家位于槟城Gurney Paragon & KL的Sunway Velocity的 #烘焙教室,可以让你轻松学做 #新年饼,保证让你烘焙Level Up Up啊~
💙报名方式 & 课程细节点这里:https://2021cookies.myartisanstudio.com/
重点是!! 目前报名竟然还送价值RM328的烤箱,学成回家家里没有烤箱的话,也可以让你直接开动啦!! 2天专业速成烘焙课程只需RM398而已哦~
✅课程费用包含制作食材费用
✅没有隐藏收费
✅100%全下手烘焙体验
✅亲手制作成品可以带回家
✅手把手教你6种专业新年饼食谱
6种新年饼干包括:
🍪经典传统薯粉饼 Kuih Bangkit
🍪咖啡杏仁曲奇 Coffee Almond Cookies
🍪麦片曲奇 Wholemeal Shortbread
🍪姜曲奇 Ginger Cookie
🍪白杏仁饼 White Green Pea Almond Cookies
🍪方块曲奇 Mix Fruit Square Cookies
💙报名方式 & 课程细节点这里:https://2021cookies.myartisanstudio.com/
Whatsapp预约: https://wa.link/yfnp0e
槟城店Facebook:https://www.facebook.com/bakeinthegardenbyartisan
吉隆坡店Facebook:https//www.facebook.com/123bakestudio
ginger cookies 在 點 Cook Guide Youtube 的最讚貼文
?? 本集食譜??
3件份量 3pcs
免治豬肉 300g Minced Pork
豆腐 70g Tofu
薑 15g Ginger
蛋白 15g Egg White
鹽 ¼ tsp Salt
砂糖 1tsp Sugar
胡椒粉 少許 Ground White Pepper
蠔油 15g Oyster Sauce
紹興酒 1tsp Shaoxing Wine
麻油 ½ tsp Seasame Oil
粟粉 2tsp Cornstarch
旺菜 350g Chinese Cabbage
蔥 少許 Scallion
薑 2slices Ginger
蒜頭 2cloves Garlic
水 300ml Water
蠔油 20g Oyster Sauce
生抽 15g Soy Sauce
砂糖 8g Sugar
粟粉 2tsp Corn Starch
水 2tsp Water
1.20g薑去皮刨成蓉
2.薑切片及蒜頭去皮,旺菜切大片備用
3.免治豬肉,豆腐及薑蓉拌勻
4.加入蛋白拌勻
5.加入鹽,砂糖,胡椒粉及蠔油拌勻
6.加入紹興酒及麻油拌勻
7.加入粟粉攪拌,撻打至起膠狀態
8.豬肉搓成肉丸
9.中火預熱油鍋,炸至金黃色後盛起,中途不斷翻動肉丸
10.蠔油,生抽及砂糖拌勻備用
11.先炒香薑片,蒜頭及蔥段
12.加入水,調味料,旺菜及獅子頭加蓋以小火煮半小時
13.取出獅子頭,粟粉及水拌勻
14.調至中火,加入粟粉水及麻油拌勻即成
---------------------------------------------------------
?更多影片?:
【賀歲鉅獻?】笑口棗!真係越食越好味?ft.鄭中基 @機動電視台RTV
https://youtu.be/hUEE1yJXCs4
【超鬆化】花生酥?|中式花生醬曲奇 Chinese Peanut Cookies [Eng Sub]
https://youtu.be/2_buPCkQf2o
【賀年小食】 脆麻花? 罕有賀年食品?| Fried Dough Twist [Eng Sub]
https://youtu.be/Kwzk5BCsnuc
【拍攝101】法式洋蔥湯? |拍嘢最緊要有光? French Onion Soup [Eng Sub]
https://youtu.be/HL3OzezWWGI
---------------------------------------------------------
《馬田帶你解構甜點:從入門到進階,一本學會職人級烘焙技法》
牛旨商店有售:
http://meatnpot.com
食譜:
https://goo.gl/Et2PfQ
Facebook:
https://goo.gl/Fo5hMy
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Youtube channel:
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https://www.youtube.com/channel/UCXnWjmQ8BDE0sDIeZLK5yJg/join
本片關鍵字:
#獅子頭 #賀年小食 #新年 #食譜 #煮食 #旅遊 #vlog
ginger cookies 在 Kanchan lad Youtube 的最佳解答
Hi all, so here’s the recipe offer very famous Indian chai(tea) called as Cha-y.
I was never a tea person but recently started drinking, guess the Delhi winters made it happen.
The recipe is very simple and is usually liked by people.
All you need is :-
A pot
Ginger
Cardamom
Tulsi leaves
Black pepper
Tea
Sugar
A sieve
Process / Boil water in a pot and start adding - tulsi, ginger(grated) , cardamom(crushed), tea and a pinch of black pepper powder.
You can add sugar now if you want to or later.
Now add milk and boil for 2-3 minutes before straining through a sieve into a cup.
Add sugar or jaggery or brown sugar as you like.
Enjoy with cookies, chips or samosas.
If you liked the recipe please share it and subscribe to my channel.
Music: Trip to the East
Musician: Alexei De Bronhe
Site: https://icons8.com/music/
ginger cookies 在 YummyMummy Youtube 的最佳解答
Korean Braised Chicken (Andong JjimDak) 超下飯的「韓式安東燉雞」 V.S FIKA不沾鍋具 | 俏媽咪潔思米
[食材 Ingredients]
雞腿肉 1000g 1000gChicken Legs
馬鈴薯 2個 2 Potato
紅蘿蔔1/2個 1/2 Carrot
洋蔥 1個 1 Onion
韓國冬粉100g (全聯有賣喔!) Korean Glass noodle
青蔥 2條 2 Scallions
青龍椒 3條 3 Green Chilli
紅辣椒 2條 2 Chilli
[調味 Seasoning]
醬油 6大匙 6T Soy Sauce
鹽巴 0.5小匙 0.5t Salt
芝麻香油 1大匙 1TSeasame Oil
蜂蜜 2大匙 2T Honey
砂糖 2大匙 2T Sugar
辣椒粉1大匙 1T Chilli Powder
蒜泥 2大匙 2T Ground Garlic
薑泥 1大匙 2T Ground Ginger
韓式辣醬 2大匙 2T Korean Chilli Sauce
水 適量 600ml 蓋過食材 600ml Water
..................................................................................................................
❤.YUMMMY EVERY DAY!〰︎💌・🌷・🍒・
嗨~大家好,我是潔思米,三個寶貝的全職媽咪,喜愛料理、烘焙。
定期在這裡分享我喜愛的甜點烘焙和料理做法~
喜歡一起手做的朋友~歡迎訂閱我的youtube頻道!
Youtube訂閱,記得開啟小鈴鐺🛎新影片更新會馬上通知喔!
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如果想要看詳細圖文、配方食譜,也歡迎到我的部落格喔!
✏ http://yummymum.tw/
ginger cookies 在 Big Soft Ginger Cookies | Allrecipes 的相關結果
Made with a hint of molasses, these ginger cookies stay soft for days. ... <看更多>
ginger cookies 在 My Favorite Gingerbread Cookies - Sally's Baking Addiction 的相關結果
Ingredients · 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature · 3/4 cup (150g) packed light or dark brown sugar · 2/3 ... ... <看更多>
ginger cookies 在 Big Soft Ginger Cookies Recipe - Taste of Home 的相關結果
Ingredients · 3/4 cup butter, softened · 1 cup sugar · 1 large egg, room temperature · 1/4 cup molasses · 2-1/4 cups all-purpose flour · 2 teaspoons ground ginger · 1 ... ... <看更多>