🐮 年快樂 Happy 🐮 Year
今天是年三十了,大家吃過團年飯了吧!今天旅孩特意訂了一個純素盤菜和家人們分享 😋 這盤菜可利害了,是純素媽媽 - Ice Mama 親自設計和製作,今天上去取的時候,看她很忙很忙,辛苦啦!
不含動物成份、五辛、加工素肉是基本的,更厲害是居然用了很多上等材料,包括:野生黃耳、榆耳、牛肝菌、竹笙、花菇、八豆紅藜麥天貝等等;還有自家製香芋紫菜卷 (福袋)!吃得出來花了超多心思!很幸運能訂到這盤菜,大家有興趣可以自行詢問Ice Mama,聽說13/2截單喔~
在這邊想要跟Ice說聲謝謝你!去年我不在香港,媽媽去上了幾節Ice的純素烹飪課 (現在已經挺會煮的,還會教我爸),Ice還私下幫我帶她去不同的素材店,讓我媽更易上手,太感謝你啦 🥰
最後祝大家牛年快樂 🐮,身體健康喔 🥳
Today is the Chinese New Year’s Eve, everyone had a reunion dinner! Today, I specifically ordered a vegan Big Bowl Feast to share with my family 😋 This Big Bowl Feast was designed and made by a vegan mum - Ice Mama. When I went to pick it up today, she was very very busy! Thanks for creating this!
It does not contain animal ingredients, and processed meat. What's more, it uses a lot of high-ended ingredients, including: different kind of wild chinese mushrooms, bamboo fungus, shiitake mushrooms, red quinoa tempeh and so on; there are also homemade taro and seaweed rolls (lucky bag)! You can feel a lot of love in this dish! I am very lucky to be able to order it. If you are interested, you can ask Ice Mama yourself. I heard that the order is cut off on 13/2~
I want to say thank you to Ice here! I was not in Hong Kong last year. My mother took a few vegan cooking classes from Ice (now she knows how to cook and even teaches my dad). Ice also privately helped me take her to different stores to buy vegan ingredients. Thank you so much 🥰
Finally, I wish you a happy New Year of the 🐮 and good health 🥳
#happynewyear #chinesenewyear #lunarnewyear #vegan #veganyear #veganfood #vegandish #veganBigBowlFeast #BigBowlFeast #Poonchoi
同時也有28部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this episode, we headed to TamJai SamGor Mixian to demolish a MASSIVE 6KG Spicy Mala Noodles Bowl! TamJai SamGor serves authentic mixian (rice noo...
「bamboo fungus」的推薦目錄:
- 關於bamboo fungus 在 Vegan Expression Facebook 的最佳解答
- 關於bamboo fungus 在 Lanki Food Explorer Facebook 的最佳解答
- 關於bamboo fungus 在 Facebook 的最讚貼文
- 關於bamboo fungus 在 Zermatt Neo Youtube 的精選貼文
- 關於bamboo fungus 在 Ytower Cooking channel Youtube 的最佳解答
- 關於bamboo fungus 在 曼食慢语 Amanda Tastes Youtube 的最佳解答
- 關於bamboo fungus 在 Science Channel - Bamboo Mushroom | Fungus Friday 的評價
- 關於bamboo fungus 在 Phallus indusiatus - Stuffed mushrooms, Plant fungus, Fungi 的評價
bamboo fungus 在 Lanki Food Explorer Facebook 的最佳解答
「返工…我要返足一晚;OT…從來都不偷懶。」
死做爛做似隻狗比人罵仲要開口笑。唔通
真係好似黎生咁,我既訴求就係返工咩?
我要擺脫做一隻打工奴,人生既意義就係
取決於如何平衡生活質素,首先要擺脫
返工既節奏,我決定係中環「珺 · EMERALD」
展開素食概念,唔需要再記住聽日份project
幾時交,唔需要放工再聽老世電話,
呢一刻我要感受最真實既我!👇
-
📌Lunch · For · Two - $428
♦️A p p e t i z e r -
▪ Vegan Cheese & Tomato Balsamic Pearl -
▫ 純素者必愛呢個「素芝士·蕃茄·黑醋珍珠」,
佢地用既食材都係非常新鮮,素芝士完全唔膩,
配搭黑醋醃製過既珍珠,食落特別甘香;
而蕃茄額外增添一份清甜感,作為前菜
認真唔錯。
-
▪ Cauliflower Mushroom · Lettuce Shreds ·
Sichuan Spicy Sauce -
▫ 當然要必試菇王之王之稱既「麻辣繡球菌·
萵荀絲」啦,呢種菌本身味道唔算突出,
所以配搭麻辣就最好不過;加埋口感爽脆既
萵荀絲,兩者一拍即合,惹味得黎絕對
令人一試難忘。
-
♦️S o u p -
▪ Wild · Mushrooms Soup -
▫ 呢個「特濃·蘑菇湯」認真重量級,一入口
已經感受到相當濃郁既蘑菇香,完全唔需要
額外調味;旁邊有一小塊多士比你點一點湯底,
食落淡而無味既麵包瞬即充滿口感,正!
-
▪ Chanterelles Bamboo · Fungus Vegetarian
Shark Fin -
▫ 平時較少食素既我都係第一試呢個「雞油菌·
竹笙素翅」,就咁睇賣相同真翅感覺好似,
成個個素翅認真足料,雞油菌鹹香到位,
加上竹笙啖啖滋味有咬口,值得一試。
-
♦️M a i n -
▪ Rose Barbecue Pork -
▫ 幾何亂真既「玫瑰·叉燒」,話明素叉燒就
當然唔係真係肉啦,其實係由大豆麵筋製成,
食落味道同口感同真叉燒無乜分別。另一樣
要讚既係個有機玫瑰果醬,令整體感覺完全不膩。
-
▪ Herbal Qianshi · Chinese Pearl Barley ·
Lily Bulb · Vegatable in Soup -
▫ 對腸胃甚有益處既「藥膳雞頭米·薏米百合·
浸時蔬」作為主菜認真夠睇頭,底層鋪滿
新鮮既豆苗,面頭連埋薏米、百合、雞頭米,
清新健康,口感增添不少。
-
▪ Stir Fried Rice Noodle · XO Sauce · Procini
Mushroom -
▫ 最後一道主菜「XO醬牛肝菌·炆新竹米粉」
係我最鍾意,事關大廚將牛肝菌加入XO醬
一齊炒,入口非常濃厚;而每條新竹米粉沾滿
醬汁既精華,帶少少辣勁得黎特別好食,夠哂惹味!
-
♦️D e s s e r t - (+$30 for each)
▪ Deep Fried Oat Milk -
▫ 最後甜品環節驚喜十足,大廚將「脆皮·燕麥奶」
控制火侯相當出色,將裡面既燕麥奶炸得岩岩好;
表面金黃香脆而裡面Keep到腍身又順滑,
配埋芒果汁可以話錦上添花!
-
▪ Lotus Seeds · Sweet Soup -
▫ 另一甜品「生磨·蓮子露」口感香甜幼滑,
而且裡面食到啖啖蓮子肉,生磨果然先夠經典。
-
📎 珺 · EMERALD
📍中環威靈頓街2-8號威靈頓廣場M88 6樓
bamboo fungus 在 Facebook 的最讚貼文
What happens when dine-in after 6pm is prohibited?
Life continues with sumptuous feasts at home! All made possible by the wide variety of takeaway and delivery menus in Hong Kong.
This time, we tried #𝗥𝗼𝘀𝗲𝘄𝗼𝗼𝗱𝗢𝗻𝗧𝗵𝗲𝗠𝗼𝘃𝗲 where you could choose from @rosewoodhongkong restaurants like @holtscafehk @bayfaresocial @henrygrillhk @chaathongkong @butterflypatisserie and @thelegacyhousehk for self-pickup or delivery right to your doorstep.
If you're looking for a 𝗳𝗲𝘀𝘁𝗶𝘃𝗲 𝗺𝗲𝗻𝘂 𝘁𝗼 𝘀𝗵𝗮𝗿𝗲 with your family or colleagues, definitely check out what @rosewoodhongkong has to offer!
𝗢𝘂𝗿 𝗠𝗲𝗻𝘂 𝗳𝗿𝗼𝗺 @thelegacyhouseh:
- Marinated Pork Knuckle with Chilli
- Marinated Pomelo Pith
- Roasted Peking Duck (Whole)
- Wok-Fried Minced Duck with Lettuce Wrap
- Barbecued Pork with Honey Glaze
- Pan-Fried Dace Fish
- Stewed Water Bamboo Shoot Conpoy, Dried Shrimp, Chinese Celery, Fungus
- Stir-Fried Fish Noodle, Dried Sole Fish, Bean Sprout & Mushroom
HK$2,500 (nett), Good for 3-4 pax
--------------------------------
The Legacy House
📍@thelegacyhousehk, 5/F Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui, Hong Kong
📲 +852 3891 8732
💻 https://www.rosewoodhotels.com/en/hong-kong/dining/rosewood-on-the-move
--------------------------------
#FOODTRAVELBABE
Follow @foodtravelbabe. Share & be inspired.
www.instagram.com/foodtravelbabe
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bamboo fungus 在 Zermatt Neo Youtube 的精選貼文
For this episode, we headed to TamJai SamGor Mixian to demolish a MASSIVE 6KG Spicy Mala Noodles Bowl! TamJai SamGor serves authentic mixian (rice noodles) and is located at Bedok Mall, Chinatown Point and Vivocity. A chain originating from Hong Kong and even awarded Bib Gourmand in Michelin Guide Hong Kong and Macau, TamJai SamGor offers customisable mixian and Guo Qiao with 16 toppings in it. You get to choose your soup base - bestsellers being the Ma La Soup and the Wu La (charred pepper) Soup.
For my challenge, I opted for the Wu La Soup with 1/10 Mild and loaded it up with most of their toppings such as pork, chicken, fishballs, pork liver, pork belly, tofu puffs, beancurd skin, beef, lettuce and beansprouts. The base was a hefty 5 servings of rice noodles and the entire bowl was filled with Wu La Soup. Note that there are 10 levels of spiciness you can choose for your soup.
The broth was reminiscent of a Bak Kut Teh broth crossed with a Thai Boat Noodles broth. It was rich and peppery. The noodles were exceptional, firm, bouncy and still giving bite even after sitting in the broth for a long time. They soaked up the broth wonderfully. For the toppings, I especially enjoyed the pork belly, which were filled with flavour from the fattiness and had some chewiness to them, and the cuttlefish balls, which were firm and bouncy with a good amount of meat in them. Apart from the toppings shared in the video, I have also shortlisted pig stomach, bamboo fungus and tail-on shrimp as my pick to be sold in TamJai SamGor.
It started raining just as filming began, which made me realise that Guo Qiao is perfect for a such a day, warm and comforting while its cold and rainy outside. Each Guo Qiao also comes with minced pork and pickled vegetables. Note that the pork is on the sweet side which actually works well to cool the heat from the soup.
I completed this challenge in 28 minutes, a good start after my food poisoning incident. It was an enjoyable challenge, basically a hearty, warming bowl of soup that reminds you of home. TamJai SamGor also offers sides dishes and I tried their TuFei Chicken Mid-Wings, which were tender and heavily spiced with a cumin mixture. Do head down to TamJai SamGor to enjoy a wholesome bowl of noodle soup, especially on a rainy day!
Visit TamJai SamGor Mixian at:
Chinatown Point
133 New Bridge Rd #01-01/02
Singapore 059413
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bamboo fungus 在 Ytower Cooking channel Youtube 的最佳解答
買 LMG 316不鏽鋼三件式調理鍋 按這裡→https://lihi1.cc/ZvzRR
紅燒烤麩
材料:
烤麩450g wheat gluten
泡發香菇80g soaked mushrooms
薑絲15g ginger
調味料:
醬油50g soy sauce
紹興酒50g Shaoxing wine
糖2大匙 sugar
水400㏄ water
作法:
1.一塊烤麩用手撕成一半。(Tip:用手撕更入味)
2.熱適量油燒熱,放入烤麩,中火炸至表面微焦後撈出。(Tip:烤麩炸過,香氣和口感會更好)
3.爆香香菇,加入所有調味料,再放入烤麩。
4.滾沸後蓋上鍋蓋,燜煮約10分鐘,至湯汁微乾即可。
(冷藏可保存3~5天)
紅油燜筍
材料:
桂竹筍700g makino bamboo shoot
蒜末25g garlic
調味料:
辣椒油100g chili oil
醬油1茶匙 soy sauce
鹽1茶匙 salt
糖1茶匙 sugar
作法:
1.桂竹筍用手撕成細條,再切成長段。(Tip:用手沿著纖維剝開,較易入味。)
2.將桂竹筍放入沸水煮約5~10分鐘去除雜味,撈起洗淨後瀝乾。
3.熱鍋放紅油,爆香蒜末,放入桂竹筍翻炒均勻,再加鹽調味。
4.蓋上鍋蓋,以中小火燜煮約20分鐘至收乾醬汁,起鍋前翻炒均勻即可。
5.盛裝至密封保鮮盒,待涼後放入冰箱冷藏一晚即可食用。
(冷藏可保存3~5天)
雪菜百頁
材料:
雪菜丁450g salted vegetable
乾百頁50g soybean milk film
薑末10g ginger
辣椒片10g chili
溫水500㏄ warm water
小蘇打粉1/2茶匙 baking soda
調味料:
鹽1/2茶匙 salt
糖1/4茶匙 sugar
香油1大匙 sesame oil
高湯250㏄ stock
作法:
1.乾百頁放入碗中,用小蘇打粉加溫水泡至變白變軟(至少1小時以上),再用涼水洗除鹼味。
2.百頁切小段,用高湯煮滾,煨煮至收汁後取出。
3.熱鍋放適量油,爆香薑末,加入辣椒片、雪菜丁炒香炒勻,再放入百頁炒勻。
4.加入鹽、糖調味,最後加香油炒勻即可。
(冷藏可保存3~5天)
腐皮銀芽捲
材料:
腐皮8片 dried bean curd sheets
銀芽200g bean sprouts
香菇絲3朵 shiitake mushroom
紅蘿蔔絲50g carrot
黑木耳絲50g black fungus
薑末10g ginger
太白粉水少許 thickener
香菜適量 coriander
麵粉糊少許 flour and water
調味料:
鹽1/2茶匙 salt
糖1/4茶匙 sugar
白胡椒粉少許 ground white pepper
香油1/2大匙 sesame oil
作法:
1.熱鍋加適量油,爆香薑末、香菇絲,放入紅蘿蔔絲、黑木耳絲、銀芽炒勻。
2.加入鹽、糖調味,再加入太白粉水勾薄芡炒勻後起鍋,即為餡料。(Tip:勾芡可收水,包捲後不易溼答答)
3.攤平腐皮,擺上適量餡料和香菜,以捲春捲的方式捲起。尾端抹上少許麵粉糊黏合。
4.起油鍋(油量大約至腐皮捲1/2處),燒熱後放入腐皮捲,以中低溫慢煎至雙面焦黃即可。
(冷藏可保存3~5天)
-
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bamboo fungus 在 曼食慢语 Amanda Tastes Youtube 的最佳解答
▋简介
#曼食慢语
站在年关当前,回想今年经历的一切,恍如隔世。去年我发布完年夜饭节目,就放下一切琐事,开开心心去旅行了。没想到疫情突如其来,每天发生的一切都好像不真实。年初因为不能复工,我一人在家潜心做菜拍摄,倒也安心平静。今年有很多小伙伴选择留守原地不回家,在家乡的也不像往年一大家子聚在一起了。我们都在为了能和家人朋友健康安全团聚的那一天默默等待着。
不论是小家庭和父母在一起,或者是年轻夫妻独自陪伴,一顿圆满丰盛的年夜饭依旧是中国人少不了的仪式感。所以今年我准备的菜没有往年那么多,食材也都是比较家常的,但美味还是绝不打折扣哦。不论你是打算整桌复制,或者是挑选其中几道菜,都能参考看看。
按照中国人的习俗,过了农历新年才是真正新的开始,希望大家都在新的一年里牛气冲天~也感谢大家又一年的陪伴!祝大家新年健康平安!
▋相关视频
2020年夜饭:https://youtu.be/U600kN3oUSs
2019年夜饭:https://youtu.be/rds-FNnaZpU
2018年夜饭:https://youtu.be/mHZyrL8otbY
2017年夜饭:https://youtu.be/4p1wuFJTF78
2016年夜饭上:https://youtu.be/sQv-QLyV5Q4
2016年夜饭下:https://youtu.be/lJLtZlFHySA
▋配料
1、五彩大拉皮
市售拉皮,200g Northeast Lapi 200g
配菜:garnish food
胡萝卜小半根,half of carrot
黄瓜半根,half of cucumber
木耳5g,5g edible tree fungus
鸡蛋1个,1 egg
生抽3大勺,1 tbsp soy sauce
蚝油1大勺,1 tbsp oyster sauce
芝麻酱2大勺,2 tbsp tahini
香醋2大勺,2 tbsp vinegar
糖1小勺,1 tsp sugar
纯净水3大勺,3 tbsp water
白胡椒1/4小勺,1/4tsp white pepper
熟白芝麻,cooked sesame
蒜蓉1小勺,1 tsp minced garlic
辣椒油随意,chili oil
香菜随意,coriander
2、香酥鹰嘴豆
鹰嘴豆100g,100g chickpeas
卤水1L,1L brine
3、粘粘鱿鱼
内馅:
糯米75g,75g glutinous rice
广式香肠1/2根,1/2 cantonese sausage
干香菇7g,7g dried mushroom
黄酒1大勺,1 tbsp yellow rice wine
姜末1小勺,1 tsp ginger
生抽1大勺,1 tbsp soy sauce
盐1/4小勺,1/4 tsp salt
糖1小勺,1 tsp sugar
白胡椒1小撮,a pinch white pepper
鱿鱼:
大鱿鱼一条约500g,a whole squid about 500g
卤水3L,3L Chinese brine
酱料:
韩式辣酱2大勺,2 tbsp Korean chilli sauce
卤水4大勺,4 tbsp Chinese brine
paprika甜红椒粉1/2小勺,1/2 tsp paprika
蜂蜜1大勺,1 tbsp honey
孜然粉1小勺,1 tsp cumin powder
4、咸柠辣子鸭
鸭腿2个(约500g),2 duck legs (about 500g)
咸柠檬1/4个,1/4 salted lemon
咸柠檬汁1小勺,1 tsp salty lemon juice
干灯笼辣椒2大把,2 handful dried Lantern chili
姜3大片,three slices of ginger
蒜半头,half of garlic
八角1个,1 star anise
水400ml,400ml water
黄酒2大勺,2 tbsp Shaoxing rice wine
糖1小勺,sugar 1 tsp
蚝油2小勺,oyster sauce 2 tsp
白胡椒1小撮,white pepper 1 pinch
杭椒150g,150g Hang pepper
小米辣1-2个,1-2 bird'eye chili
5、咖喱牛杂煲
牛腱子400g,400g bovine tendon
牛蹄筋200g,200g cattle hoof tendon
熟金钱肚200g,200gcooked beef tripe
炸鱼蛋80g,80g fried fish balls
咖喱粉1-2大勺,1-2 tbsp curry powder
姜黄粉1小勺(选用),1 tsp turmeric powder
姜片6大片,6 slices ginger
大葱白2大段,white parts of leek
大葱绿1大块,green parts of leek
胡萝卜1个,1 carrot
白萝卜1个,a white radish
干腐竹3-4把,3-4 handful dried yuba
香菜1小把,handful coriander
椰浆100ml,100ml coconut milk
6、干煸豆角 Stir dry green beans
豆角400g,400g green beans
蒜蓉1小勺,1 tsp minced garlic
花椒面1小勺,1 tsp szchuan pepper powder
小米辣2个,2 bird'eye chili
盐1/2小勺,1/2 tsp salt
糖1/2小勺,1/2 tsp sugar
生抽2小勺,2 tsp light soy sauce
7、四喜羊肉烧麦 Lamb Siu Mai
内馅filling:
羊肩肉400g,400g Lamb shoulder
大葱200g,200g leek
姜1小块 , a small piece of ginger
胡萝卜大半根(约150g),half of carrot(about 150g)
木耳8g,8g dried cloud ear fungus
花椒1.5大勺,1.5 tbsp szechuan pepper
白胡椒1/4小勺,1/4 tsp white pepper
香油3大勺,3 tbsp sesame oil
生抽3大勺,3 tbsp light soy sauce
老抽1小勺,1 tsp dark soysauce
黄酒2大勺,2 tbsp Shaoxing rice wine
盐1小勺,1 tsp salt
糖1小勺,1 tsp sugar
五香粉1/2小勺,1/2 tsp five spices power
外皮skin:
饺子皮500g,500g dumpling wrapper
玉米淀粉(防粘用),corn starch
8、腌笃一家亲 Yan Du Xian
面筋塞肉Oily gluten stuffed meat:
小油面筋80g,80g small oil gluten
猪肉糜300g,300g minced pork
黄酒1大勺,1 tbsp Shaoxing rice wine
生抽1大勺,1 tbsp light soy sauce
蚝油1大勺,1 tbsp oyster sauce
花椒水1大勺,1 tbsp szechuan pepper water
姜泥1小勺,1 tsp minced ginger
葱花1大勺,1 tbsp chopped green onion
五香粉1小勺,1 tsp five spices power
白胡椒1/4小勺,1/4 tsp white pepper
香油1大勺,1 tbsp sesame oil
鸡蛋1个,1 egg
玉米淀粉2大勺,2 tbsp corn starch
盐1小撮,a pinch of salt
汤soup:
金华火腿70g,70g Jinhua Ham
咸肉100g,100g salted pork
冬笋2个,2 winter bamboo shoots
油面筋塞肉8个,8 oily gluten stuffed meat
百叶结150g,150g bean curd leaf knot
小葱结2个,2 green onion knot
葱花,chopped green onion
姜片2-3片,2-3 slices of ginger
白胡椒1小勺,1 tsp white pepper
9、桂花藕粉糖芋苗 Osmanthus lotus root starch,Sugar taro
芋艿12个,12 Taro
小苏打1/4小勺,1/4 tsp of baking soda,
冰糖150g,150g rock sugar
藕粉5g,5g lotus root starch
干桂花1大勺,1 tbsp dried osmanthus
10、柚子生姜饮 Grapefruit Ginger Drink
白肉葡萄柚2个约700g,2 grapefruits (about 700g)
糖300g, 300g sugar
生姜100g,100g ginger
蜂蜜350g,350g honey
▋ 相关视频列表
年夜饭特辑:https://www.youtube.com/watch?v=rds-F...
亚洲料理:https://www.youtube.com/watch?v=BFtA-...
中华美食:https://www.youtube.com/watch?v=0MUDs...
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