關於 tabasco sriracha ingredients ，我們在網路上蒐集到這些相關的討論、資訊與評價

材料：
雞搥 6，辣椒 2 tbsp，蒜蓉，牛奶 200ml，胡椒粉，
雞味炸粉 300g，紅椒粉 2 tbsp，辣椒粉 1 tbsp，卡真粉 1 tbsp，鹽
甜辣醬 3 tbsp，水 50ml
辣椒

做法：
1. 將雞搥，辣椒，蒜蓉，牛奶，胡椒粉拌勻，待30分鐘
2. 將雞味炸粉，紅椒粉，辣椒粉，卡真粉，鹽拌勻
3. 拿出少量與甜辣醬，水拌勻
4. 將雞搥沾上粉漿和炸粉，用170℃油炸7分鐘
5. 灑上辣椒

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※ Ingredients:
6 Chicken Drumstick, 2Tbsp Minced Garlic, 2Tbsp Minced Pepper, 200ml Milk, 3Tbsp Tabasco, 2Tbsp Paprika Seasoning, 1Tbsp Red Pepper Flakes, 300g Chicken Panko, 1Tbsp Cajun Powder, Salt, Pepper

1. Remove skin from chicken and place on a bowl. Rub chicken drumsticks with minced garlic and minced pepper.
2. Pour milk and pepper over the chicken and cover the bowl with plastic wrap. Let stand for at least 30minutes.
3. In a large bowl, combine panko, paprika seasoning, red pepper flakes, cajun powder, salt and mix well.
4. Add 50ml of water and 3Tbsp sriracha on to 1/3 of panko mixture and mix well.
5. Add the panko mixture to a large re-sealable plastic bag. Remove the chicken pieces from milk and dip into water mixture batches. Then Drop them into the bag, shaking them to make sure they are heavily coated.
6. Heat oil in a deep-fryer or large skillet to 170°C. Fry the chicken for 7 minutes until juices run clear.
7. Sprinkle peperoncini on top and serve.

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♥ #28DaysSoupChallenge. Eating soup on a daily basis can help you lose weight. They are high in nutrients, filling but low in calories.
♥ Soups aren't only meant to be eaten warm, you can have CHILLED SOUPS too. Read below for the full ingredient list.
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♥ Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).


Here are more ideas on the ingredients you can use:
• VEGETABLES – Beets, cucumbers, summer squash, tomatoes, onions, bell peppers, celery, ginger, corn, avocado, scallions, spinach, arugula, basil, watercress, lettuce.
• FRUITS – Mango, watermelon, peaches, cherries, strawberries, apples, papaya, cantaloupe
• CREAMINESS – Yoghurt, silken tofu, milk or almond / cashew nuts.
• ZEST – Add fresh citrus juice (lemon or lime) or a dash of vinegar for a better, more complex flavour.
• RICHNESS – Add a drizzle of olive oil or avocado oil. Avoid coconut oil, which will harden if cold.
• FULLNESS – Add beans such as black beans, white beans, chickpeas, lentils and more to make it a filling meal.
• EXTRA KICK – Cayenne, minced jalapeños, garlic cloves, chilli, harissa, sriracha, tabasco or paprika.
• TEXTURE – Pulse very quickly if you like chunky soups or blend until smooth.

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CHILLED MINT CUCUMBER YOGHURT SOUP (Serves 4)
1) 4 cups Cucumber, roughly chopped – 64Cals
2) ½ cup Fresh Mint Leaves, roughly chopped – 8Cals
3) 1 Garlic Clove, minced – 5Cals
4) 1.5 cups Greek or Plain Yoghurt – 225Cals
5) 2 tbsps. freshly squeezed Lemon Juice – 14Cals
6) 2 tbsps. Extra Virgin Olive Oil – 138Cals
7) Salt & Pepper to Taste
8) ½ cup Cold Water
Per Serving = 113.5Cals
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CHILLED CHICKPEAS SESAME SOUP (Serves 4 or 5)
1) 2 cans of Chickpeas, rinsed & drained – 584Cals
2) 1 Garlic Clove, minced – 5Cals
3) 2 tbsps. Sesame Seeds – 104Cals
4) ¼ tsp. Ground Cumin – 2Cals
5) 3 tbsps. freshly squeezed Lemon Juice – 21Cals
6) 2 tbsps. Extra Virgin Olive Oil – 238Cals
7) Salt & Pepper to Taste
8) 1.5 - 2 cups Cold Water
Per Serving: 238.5Cals or 159Cals
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CHILLED SPICED TOMATO SOUP
1) 3 cups Tomatoes, chopped – 96Cals
2) ¼ cup Cucumber, diced – 4Cals
3) ¼ cup Red Onion, diced – 15Cals
4) ¼ cup Red Bell Pepper, diced – 11.5Cals
5) 1 Garlic Clove, minced – 5Cals
6) 2 tbsps. Balsamic Vinegar – 28Cals
*more if you like the taste of it.
7) 2 tbsps. Extra Virgin Olive Oil – 138Cals
8) 1 tsp. Cayenne Pepper – 6Cals
9) ½ tsp. Cumin – 4Cals
10) Salt & Pepper to Taste
11) 1 cup Cold Water
Per Serving – 73Cals
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CHILLED AVOCADO SPINACH SOUP
1) 4 cups of Fresh Baby Spinach – 28Cals
2) 1 ripe Avocado, peeled and diced – 240Cals
3) 1 Garlic Clove, minced – 5Cals
4) 2 tbsps. Fresh Basil – 2.5Cals
*Option: Parsley or Coriander
5) ¼ cup Plain or Greek Yoghurt – 37.5Cals
6) 2 tbsps. freshly squeezed Lemon Juice – 14Cals
7) 1 tsp. Smoked Paprika – 6Cals *optional
8) Salt & Pepper to Taste
9) 1 - 2 cups Cold Water
Per Serving = 83Cals
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- No cooking required! Add all the ingredients into the blender and just blend it up. Chill in the fridge for at least 2 hours or overnight.
- These recipes are easily adaptable to suit your diet, whether you're a vegan or vegetarian. Just change or omit the ingredients as needed.
- The soups will keep well in the fridge for up to 3 days or freeze them up for up to 2 weeks.



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