關於 egg white wrap recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
_____________________________________

2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨

鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨

蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

「番茄蝦滑粉絲煲」蝦滑太Q彈爽滑喇！！超簡單
呢個做法做出嚟實在太好吃喇！
食譜：
STEP1 蝦仁300g用刀背剁碎，加入1個蛋清， 加啲鹽料酒白胡椒粉調味，攪拌均勻，再加一勺澱粉。攪到有阻力，蓋上保鮮膜擺入冰箱15分鐘；
STEP2 番茄去皮切碎，加啲鹽煮爛，浸粉絲；
STEP3 蝦滑捏出一個球，用勺挖下來放到番茄煲入邊，小火加熱，最後加入粉絲，加啲鹽、生抽就搞掂喇~
"Tomato Shrimp and Vermicelli Pot" Shrimp is too soft and smooth! ! Super simple
This recipe is really delicious!
recipe:
STEP1 Chop 300g of shrimp with the back of a knife, add 1 egg white, add some salt, cooking wine, white pepper to taste, stir well, and add a spoonful of starch. Stir until there is resistance, cover with plastic wrap and put in the refrigerator for 15 minutes;
STEP2 Peel and chop tomatoes, add some salt to boil, and soak vermicelli;
STEP3 Shrimp and squeeze out a ball, dig it down with a spoon and put it in the tomato pot, heat it on a low heat, and finally add the vermicelli, add some salt and soy sauce to eat~

【野餐提案】飯糰大人小朋友都愛吃

#有幾愛廚師腸都不要常吃菠蘿腸仔
#帶埋米水去郊遊
#星期六放輕鬆

冬日郊遊自製飯糰
最近天氣總算有點涼意，是郊遊和遠足的時間！正在為郊遊帶甚麼食物而煩惱？不妨考慮一下可以「湊米氣」的飯糰，方法簡單味道多變，更可以與小朋友一起製作。傳統日式飯糰都呈三角形，如果沒有模具，徒手捏的話形狀未必可觀，以下介紹的免捏飯糰，就算廚藝新手都可輕鬆完成啊！

材料：大塊壽司紫菜、白飯、自選餡料、原片生菜
做法：
1. 在枱上平鋪一塊保鮮紙，放上壽司紫菜，在紫菜中間平鋪上白飯。
2. 將餘下材料一層疊一層平鋪在白飯上，最後蓋上一層白飯。
3. 將紫菜四角向內摺，完全包裹白飯及餡料，然後用保鮮紙包緊。
4. 將飯糰反過來，中間對半切開即可。

材料選擇：
1. 豬肉鬆＋煎蛋皮
2. 熟三文魚＋沙律醬
3. 韓國醬油炒豬肉片
4. 豆角菜脯炒粒粒＋煎蛋皮
Homemade rice ball for winter outing
It’s been getting quite cool and time for hiking and nature visits! If you are debating what to bring for food, try a rice ball. It is easy to make and has different variations to consider. It is also a great activity to do with kids. Traditional Japanese rice balls are triangular, if you don’t have the proper shaping tools, doing it by hand can be quite ugly. Try the below simple recipe that doesn’t require shaping!
Ingredients: large piece of Japanese seaweed, white rice, self-chosen filling, whole slice of lettuce
Preparation:
1. Lay a piece of plastic wrap on the table flatly and place seaweed on top. Place white rice in the center of the seaweed
2. Place the rest of the ingredients on by layers on top of the white rice, and then finish with another layer of white rice.
3. Fold the four corners of seaweed inwards to wrap the rice and filling, then wrap tight with the wrap.
4. Flip the rice ball and cut in the middle into two halves.
Filling choices:
1. Pork floss and thinly cooked scrambled egg
2. Cooked salmon with salad dressing
3. Stir fried pork slices with Korean soy sauce
4. Diced long-bean stir fried with preserved radish and thinly cooked scrambled egg

#男 #女 #平和

スタミナ料理代表、豚キムチを豪快に卵で包んで旨みを閉じ込めました。
育ち盛りのお子さんにはもちろん、ビールと合わせても箸が止まらない…！
ぜひ作ってみてくださいね♪

フワフワ豚キムチオムレツ
2人分

材料：
キムチ　200g
豚こま切れ肉　100g
塩　少々
粗挽き黒コショウ　少々
ごま油　小さじ2
コチュジャン　小さじ1
しょうゆ　小さじ1/2
白いりごま　小さじ2

卵　3個
めんつゆ　小さじ1
ピザ用チーズ　50g
サラダ油　適量

Aレタス（一口大にちぎる）6枚
Aマヨネーズ　小さじ2
Aしょうゆ　小さじ1/2

白ねぎ（白髪ねぎ）20g
きざみ海苔　適量

作り方：
1.フライパンに、ごま油をしき、豚こま切れ肉を、塩、粗挽き黒コショウで炒める。

2.キムチの半量、コチュジャン、しょうゆ、白いりごまを加え、豚肉に火が通るまでしっかりと炒め、器に取り出す。

3.ボウルに、Aを入れ、和える。

4.別のボウルに、卵を割り入れ、めんつゆ、ピザ用チーズを加え、しっかりと混ぜる。

5.フライパンに、サラダ油をしき、(4)を流し入れ、中火で加熱しながら箸で数回かき混ぜ、半熟状になるまで加熱し、火を止める。

6.中央に、(2)をのせ、再び中火で加熱し、フライパンを奥に傾け、卵を手前から折り、反対も折り、フライパンを手前に傾け、オムレツの形に形を整える。

7.器に盛り、周りに(3)を散らし、残りのキムチ、白ねぎ、きざみ海苔を散らして完成。

---

Omelet with BUTAKIMU (pork with kimchi)
Servings: 2

INGREDIENTS
200g kimchi
100g thinly sliced pork
Some salt
Some black pepper
2 teaspoons sesame oil
1 teaspoon gochujang
1/2 teaspoon soy sauce
2 teaspoons toasted white sesame seeds

3 eggs
1 teaspoon noodle soup base (mentsuyu)
50g shredded cheese
Some vegetable oil

A
6 lettuce leaves (tear into bite-sized pieces)
2 teaspoons mayonnaise
1/2 teaspoon soy sauce

20g leek (shredded)
Some dried seaweed.

PREPARATION
1. Heat sesame oil in a pan and cook pork with salt and pepper.

2. Add half of the kimchi, gochujang, soy sauce, and toasted white sesame seeds into the pan. Stir fry until pork is cooked. Transfer into a plate.

3. Mix all A ingredients in a bowl.

4. Beat eggs in another bowl. Add noodle soup base and shredded cheese, then mix well.

5. Pour the egg mixture (4) into a lightly oiled (vegetable oil) pan. Cook over medium heat. Turn off the heat when it is still undercooked (runny).

6. Place kimchi with pork (2) on the omelet (5). Turn on the heat back to medium. Fold in the omelet to wrap kimchi.

7. Place the omelet on a plate. Add some (3) and rest of the kimchi. Place shredded leeks and some dried seaweed on top.

8. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

I made a banana cake with rich banana paste that can be easily made in the microwave. The next day, the dough and banana bean paste will be moisturized and it will be good again.
* Recipe * (for 5 pieces)
Make the banana bean paste.
1.Mash 75g of bananas.
2.Add 8g of lemon juice and 20g of granulated sugar and mix.
3.Sift 20g of bread flour and 5g of cornstarch and mix.
4.Cover softly with plastic wrap and microwave for 30 seconds at a time (I heated it 3 times in 30 seconds), stirring each time. When it becomes a cohesive mass, add 10g of unsalted butter and mix.
5.Set aside to cool.

Make the outer dough
6.Add 8g of egg yolk and 8g of joshinko (rice flour) to 120g of white bean paste and mix.
7.Heat in a microwave oven at 600W for 50 seconds.
8.Stir and cool. When it cools, it dries a little. If it is sticky and difficult to handle, add 1g of Joshinko to adjust.
9.Divide the banana bean paste and the outer dough into 5 equal parts (25g each).
10.Wrap the banana bean paste in the dough.
11.Spread the remaining egg yolk from (6) with a little mirin ( sweet cooking sake ) and coat the surface. It should look like a banana. This is difficult.
12.Bake in a preheated oven at 200℃ for 9 minutes.
13.It's done.
It tastes good freshly made, but I recommend refrigerating it the next day or later, as the dough and banana bean paste become one.

電子レンジで簡単に作れる濃厚なバナナ餡が入ったバナナケーキを作りました。翌日は生地と餡がしっとりと馴染んでまた良き良きです。
*レシピ*（5個分）
バナナ餡を作ります
１．バナナ 75gを潰す。
２．レモン汁 8g、グラニュー糖 20gを入れ混ぜる。
３．強力粉 20g、コーンスターチ 5gをふるい入れ、混ぜる。
４．ふんわりラップをかけ、600wの電子レンジで30秒ずつ様子を見ながら加熱し（30秒で3回加熱しました）、その都度混ぜる。まとまるかたさになったら、無塩バター 10gを入れ混ぜる。
５．冷ましておく。

外側の生地を作ります
６．白あん120gに卵黄 8gと上新粉（米粉） 8gを加え混ぜる。
７．600wの電子レンジで50秒加熱する。
８．ひと混ぜし、冷ます。冷めると少し乾燥する。べとついて扱いづらいときは上新粉を1g足して調整する。
９．バナナ餡と外側の生地をそれぞれ5等分（それぞれ1個あたり25g）に分ける。
１０．生地でバナナ餡を包む。
１１．（6）の残りの卵黄を少量のみりんでのばし、表面に塗る。バナナっぽく塗ると良い。これが難しい。
１２．200℃に予熱したオーブンで9分焼く。
１３．でけた。
できたても美味しいが、冷蔵庫で冷やすと生地と餡が一体化するので、翌日以降が濃厚でおすすめです。

#banana #cake #recipe #wagashi

Tamagoyaki is Japanese rolled omelette. In this recipe I will share with you how to make it using a microwave. In this way you can make nice and yellow Tamagoyaki without burning it.

If you use regular soy sauce, it can turn out brownish. Please use lighter colored soy sauce OR use transparent soy sauce like this one. https://amzn.to/3xk4wOI Or you can use white Dashi soup base instead of soy sauce and Dashi powder. https://amzn.to/3dLcyIx

This recipe is going to be a savory Dashi flavored Tamagoyaki. You can make it sweet, too. It is up to you 😉

Recipe using a pan savory/sweet is here:
https://www.youtube.com/watch?v=r_gS2QjAmGM

---------------------------------
Tamagoyaki Sandwich (Japanese Egg Omelette Sando) Recipe

Difficulty: Easy
Time: 30min
Number of servings: 2 servings

Ingredients:
4 eggs
1 tbsp. soy sauce
1/2 tsp. Dashi powder https://amzn.to/3ni6zhD
2 tbsp. water
2 slices of bread
1 tbsp. mayonnaise
1 tsp. Karashi mustard if you like

Directions:
1. Put eggs, soy sauce, Dashi powder, and water in a bowl and mix well. Strain to make it smooth and look beautiful.
2. Place the egg mixture in a square microwavable container. Lightly cover with plastic wrap and microwave on medium (500w) for 2 minutes. Mix, cover again with plastic wrap, and microwave on medium (500w) for another 2 minutes.
3. When it is warm enough to handle, remove from the container and wrap with plastic wrap to shape it nice and square, then cool completely.
4. Remove the crusts. Apply some mayonnaise (and mustard if you like). Place Tamagoyaki between 2 slices of bread. Cut to serve.

レシピ（日本語）
https://cooklabo.blogspot.com/2021/04/Tamagoyaki-Sandwich.html
---------------------------------

Music by
YouTube Audio Library

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