Five rice dishes, all included in one go
Вставка
- Опубліковано 4 лис 2021
- Tomato Sauce Shrimp
Ingredients
A. Peeled Shrimp 600g
Tomato 100g
Onion 50g
Ginger 10g
Ketchup 60g
Cooking Rice Wine 1 tbsp.
Sugar 2 tsp.
Water 100ml
B. Egg White 1 tbsp.
Salt 1/2 tsp.
Tapioca Starch 1 tbsp.
Oil 1 tbsp.
Instructions
Remove the stems from the tomatoes and cut them into cubes. Peel and dice the onion.
Make a shallow cut on the back of the shrimp.
Mix the shrimp with salt, egg white, and tapioca starch in material B, then add oil and mix well.
Heat the pan and add 1 tbsp of oil. Add the shrimp and stir-fry until the shrimp turns completely red. Remove from the pan.
Heat another pan and add 1 tsp of oil. Add ginger and diced onion and stir-fry until fragrant. Then add the diced tomatoes and stir-fry.
Add ketchup and stir-fry, then add cooking rice wine, water, and sugar and cook until boiling.
Add the shrimp and stir-fry evenly. Let it simmer until the sauce thickens.
Twice-Cooked Pork
Ingredients:
Pork belly, 400g
Cabbage, 120g
Garlic, 15g
Chili bean sauce, 2 tablespoons
Sweet bean sauce, 1 tablespoon
Sugar, 1 tablespoon
Cooking rice wine, 1 tablespoon
Instructions:
Bring a pot of water to a boil and add the pork belly. Cover and simmer for about 20 minutes.
Remove the pork belly and let it cool, then slice it into thin pieces about 0.5cm thick.
Heat a wok or frying pan with some oil and stir-fry the pork belly until it releases oil and turns golden brown.
Add the garlic and stir-fry until fragrant, then add the chili bean sauce and stir-fry until well combined.
Season with sweet bean sauce, sugar, and cooking rice wine, and stir-fry with the cabbage until evenly mixed.
Fresh Oysters with Fermented Black Beans
Ingredients:
600g fresh oysters
40g fermented black beans
1 box silken tofu
100g scallions
15g garlic
20g chili
2 tbsp. thick soy sauce
100ml water
1/2 tsp. white pepper powder
2 tbsp. cooking rice wine
2 tbsp. cornstarch solution
1 tbsp. sesame oil
Instructions:
Rinse the fermented black beans to remove excess salt. Do not soak them, to preserve the freshness.
Chop the white and green parts of the scallions into small pieces.
Cut the silken tofu into small cubes.
Rinse the oysters lightly.
Blanch the oysters in boiling water for 30 seconds, then drain them. This prevents the oysters from becoming tough and releasing water when cooked.
Heat a wok or pan, add 1 teaspoon of oil, and stir-fry the ginger, garlic, scallion whites, and chili until fragrant. Add the fermented black beans and stir-fry until fragrant.
Add water, thick soy sauce, and white pepper powder, and bring to a boil.
Add the oysters, silken tofu, and cooking rice wine, and simmer for a few minutes. Add the green scallions and bring to a boil.
Thicken the sauce with the cornstarch solution and add sesame oil for flavor. Serve hot.
Fish-flavored pork
Ingredients:
A. Pork shoulder 400g
Ginger minced 10g
Garlic minced 150g
Black fungus 60g
Scallion shred 30g
B. Tapioca starch 2tbsp.
Egg white 1tbsp.
Soy sauce 1tbsp.
Cooking rice wine 1tbsp.
Salad oil 1tbsp.
C. Sauce for braising fish 150g
Directions:
Use a seasoning bottle to measure and add seasoning ingredients to make fish-flavored sauce.
Cut the pork shoulder into thin strips, mix with tapioca starch, soy sauce, cooking rice wine, and egg white, and then mix with oil.
Heat the wok, add a little oil, stir-fry the pork strips until they are white, and then add ginger and garlic.
Add black fungus and stir-fry evenly, then pour about 150cc of fish-flavored sauce and stir-fry until the sauce thickens. Serve with scallion shreds on top.
Basil and King Oyster Mushroom Stir Fry
Ingredients:
450g King Oyster Mushroom, cut into thick slices
15g ginger, sliced
15g garlic, sliced
1 chili pepper, sliced
60g basil leaves
2 tbsp oil
For the seasoning:
100ml cooking rice wine
1/2 tbsp soy sauce
1/2 tbsp thick soy sauce
1/2 tsp sugar
Salt to taste
Directions:
Cut the king oyster mushrooms into thick slices.
Heat oil in a wok, and fry the ginger slices until lightly golden.
Add garlic slices and chili pepper, and stir fry until fragrant.
Add the king oyster mushrooms and stir fry until slightly cooked. Then add all the seasoning ingredients and cook until the sauce thickens slightly.
Add basil leaves and stir fry until they are soft. Serve hot. - Навчання та стиль
這個讚，這個好，這個做了會開心的
沒有半句廢話，按讚！
老師厲害！
非常實用！收錄到我的收藏。
這個鍋子好用👍我老婆買時我還嫌太多種！最近她又長大了⋯⋯
不錯
看官~又想買這鍋了是吧？哈哈😄
看起來超級開胃♥️♥️♥️
我用平底不沾鍋炒菜時，一定用木質鏟。
赞哦！
下次示範樹皮野草四餸一湯，大國全民主食，加個觀音土餃子啊！
為什麼好透露魚香醬？
那個魚香醬的配方能不能給一下
鱼香肉丝的灵魂酱请给出具体的比例谢，太快了
我想要買那個調料皮
請問調料瓶 何處買
在網站，click 入店的連結有
回鍋肉既然要把油倒掉，為什麼不用五花肉的油炒就好……
我的經驗是，通常初學者對火候掌控不佳或翻炒不到位
一開始鍋底沒油的情況，肉直接接觸高溫的鍋底
可能會炒糊，當然如果是熟手加不加油就沒差了
楊桃美食網👍👍👍
怎么配制鱼香酱汁没有字幕
点开頻道就有每菜的調味份量,你看看
@@wingolden 點開了 還是沒寫哈哈哈
@@user-qp3dp8ue9v 啊，那醬的份量是寫了在調味瓶的外面，是向我們出售瓶呢
這是什麼鍋
鍋太厚了，可以薄一點嗎？
根本就是在打廣告
楊桃美食就是賣東西順便教做菜
🎥太空中的上古奇蹟！「阿波羅」計畫的宇航員們在幾次登月旅行中探索，為何謎團不解反而增加了呢？月亮是人造球體從何說起？「人造」這個說法在古代是否有記載？ | #未解之謎
好吃是好吃 但是糖太多了 并不健康
可以放冰糖或是代糖。
看你節目會學來做刚看鱼香肉絲.不是有酱汁影片沒有运段.耍怎麼煮少1味能吃吗
這裡提供給您~~~
魚香調味汁：
醬油 2大匙 soy sauce 2tbsp
白醋 1大匙 rice white vinegar 1tbsp
糖 2茶匙 sugar 2tsp
紹興酒 2茶匙 shaohsing wine 2tsp
太白粉 2茶匙 tapioca starch 2tsp
油管在特定頻道限制我的言論自由
🙂👍💗💗💗💗💗💞💕💞
不能接受回锅肉是五花肉炒包菜..
我也不能
要炒蒜苗
太甜了
@@user-kevinangel 这个博主台湾人。。他们还是适合教怎样做三杯鸡。。
@@hz2020 🤣🤣
哪里有这些生命做这么麻烦的东东来吃！！光准备就把人累死了还吃个屁！！为了吃一口要有 多少的锅碗瓢盆要洗！！ 算啦算啦！！
人有懒死的
@@juliahan6519 阿拉勤快着呐 只不过忙别的！！ 哈哈哈哈哈😄 祝你幸福！！
@@juliahan6519 哈哈哈哈哈笑死了。。。我个人一直不太会做饭，不过为了给家人做做饭吃才学会了一些，做的也还算可以了，这样花时间也可以算一种意义。但是为了自己的话我可懒得花这么多时间精力做饭。
@@danawen555 米兔！
推薦你所有菜都用微波，一個大碗足以，不用洗鍋子
中国已经是发达国家，下要再说这种下饭的菜了。
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