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Showing posts from March, 2015

胡椒鳳螺

材料:
鳳螺400公克
調味料:
鹽1/4茶匙 雞粉1/2茶匙 蒜香粉1/2茶匙 洋蔥片1/4茶匙 三奈粉1/4茶匙 百草粉1/6茶匙 白胡椒粉1/2茶匙 黑胡椒粉1茶匙 米酒2大匙 水100㏄
作法:
 1.把鳳螺洗淨後瀝乾,放入小砂鍋中,備用。  2.將所有調味料加入作法1的小砂鍋中,轉中火煮滾,待滾沸後要記得不時翻動,持續煮約3分鐘後,加快翻動速度以防鍋底燒焦。  3.於作法2的小砂鍋中再持續翻動約5分鐘至湯汁完全收乾入味即可。

Pepper Conch

Materials:
Conch 400 grams
Seasoning:
1/4 teaspoon salt Chicken powder 1/2 teaspoon 1/2 teaspoon garlic powder 1/4 teaspoon onion slices Three powder 1/4 teaspoon Chennai Herbs powder 1/6 teaspoon 1/2 teaspoon white pepper 1 teaspoon ground black pepper 2 tablespoons rice wine Water 100㏄
Practice:
  1. Wash and drain the Conch, into a small casserole and set aside.   2. Place all the seasoning by adding a small casserole practice 1, turn to medium heat and bring to boil, until boiling flip to remember from time to time, continue to cook for about 3 minutes, turning to accelerate the speed of the pot to prevent burning.   3. in a small casserole 2 practice continued for about five minutes to flip completely dries tasty soup can.

Seafood Spaghetti

Materials:
Spaghetti 180 grams Squid 1 Shrimp 120 grams 150 grams of clams 1/2 green pepper 1/2 red bell pepper 1/2 onion Tomato 1 Carrot a little 1 bay leaf A little basil Stock 300c.c A little olive oil
Seasoning:
4 tablespoons tomato sauce 2 tablespoons tomato paste Russian Gang little force Italy a little spice 1 tsp salt 1 tablespoon white sugar 1 tablespoon white wine The right amount of cream
Practice:
  1. pasta into the boiling water and cook for about 8 minutes to salvage.   2. Wash and cut squid rings; cut mud shrimp intestines; green peppers, carrots, onions cut strips; tomatoes cut pellets.   3. Take the olive oil into the pan, add the practice of squid, shrimp and clams 2, and stir-fry until clams open again Drizzle white wine, ready to use.   4. Take the pan is heated to melt into the butter, add garlic and onion and saute 2 practices, then add tomatoes and bay leaves, stir fry grain practice 2, into the tomato sauce, tomato paste, stir well, continued to join the prac…

海鮮意粉

材料:
意粉180公克 花枝1尾 蝦120公克 蛤蜊150公克 青椒1/2個 紅椒1/2個 洋葱1/2個 蕃茄1個 紅蘿蔔少許 月桂葉1片 九層塔少許 高湯300c.c 橄欖油少許
調味料:
蕃茄醬4大匙 蕃茄糊2大匙 俄力岡少許 義大利香料少許 鹽1小匙 白砂糖1大匙 白酒1大匙 奶油適量
作法:
 1.意粉入滾水中煮約8分鐘撈起。  2.花枝洗淨切圈;蝦切泥腸;青紅椒、紅蘿蔔、洋葱切條狀;蕃茄切小粒。  3.取鍋放入橄欖油,放入作法2的花枝、蝦和蛤蜊,炒至蛤蜊開口再淋入白酒,撈起備用。  4.取鍋放入奶油加熱至溶化,加入蒜末和作法2的洋葱炒香,再放入作法2的蕃茄粒和月桂葉略炒,放入蕃茄醬、蕃茄糊炒勻,續加入作法2的青紅椒、紅蘿蔔拌炒,再放入高湯煮開,加入作法1的意粉、俄力岡、義大利香料,最後放入作法3的所有材料,並加入剩餘調味料炒勻即可。

Espaguete de frutos do mar

materiais:
Blusa de 180 gramas Squid 1 120 gramas de camarão 150 gramas de mariscos 1/2 pimentão verde 1/2 pimentão vermelho 1/2 cebola Tomate 1 Cenoura um pouco 1 folha de louro Um pouco de manjericão da 300c.c Um pouco de azeite
Temperos:
4 colheres de sopa de molho de tomate 2 colheres de sopa de extrato de tomate Gang russo pouca força Itália um pouco de tempero 1 colher de chá de sal Açúcar branco 1 colher de sopa 1 colher de sopa de vinho branco a quantidade certa de creme
prática:
  1. macarrão em água fervente e cozinhe por cerca de 8 minutos de salvar.   2. Lave e corte anéis de lula; cortados intestinos camarão lama; pimentão verde, cenouras, cebolas cortadas tiras; tomates cortados pellets.   3. Leve o azeite na panela, adicione a prática de lula, camarão e amêijoas 2, e frite até amêijoas abertas novamente Regue vinho branco, pronto para uso.   4. Leve a panela é aquecida para derreter a manteiga, adicione o alho ea cebola e refogue 2 práticas, em seguida, adicione os tom…

Pastry soup

Materials:
1/3 onion Bacon 3 160 grams of mushrooms 1 teaspoon minced garlic 80 grams of corn kernels 40 grams flour 40 grams butter Meringue 4 Egg right amount Black sesame seeds
Seasoning:
Salt to taste The right amount of white sugar Milk 500㏄ Stock 500㏄ 2 tablespoons heavy cream
Practice:
  1 onion, cut bacon pellets; mushroom slices.   2. Take the pan put a little heat butter over low heat and saute onion 1 practice, practice and then adding bacon fry golden grain 1, continued the practice of fried mushrooms a soft, add a pinch of salt, sugar and stir well dish.   3. Add the remaining butter and then take the pot to simmer after dissolved, add flour and stir well, then add broth and stir well graded.   4. In the practice of the milk pot three graded into the mix, until the boil, add all ingredients and corn kernels practice 2, until the soup boiling again, add salt and sugar, whipped cream and mix well, pour into soup cup.   5. In practice soup cup 4 painted egg, add the shorten…

酥皮濃湯

材料:
洋葱1/3個 培根3片 蘑菇160公克 蒜末1小匙 玉米粒80公克 麵粉40公克 奶油40公克 酥皮4片 蛋液適量 黑芝麻少許
調味料:
鹽適量 白砂糖適量 牛奶500㏄ 高湯500㏄ 鮮奶油2大匙
作法:
 1.洋蔥、培根切小粒;蘑菇切片。  2.取鍋放入少許奶油加熱,以小火炒香作法1的洋葱粒,再加入作法1的培根粒炒至金黃,續入作法1的蘑菇片炒軟,放入少許鹽、糖炒勻盛起。  3.再取鍋放入剩餘奶油,以小火煮溶後,放入麵粉炒勻,再分次加入高湯炒勻。  4.在作法3的鍋中將牛奶分次放入拌勻,待煮滾後,放入作法2的所有材料和玉米粒,待湯再度滾沸,加入適量鹽糖和鮮奶油拌勻,盛入濃湯杯內。  5.在作法4的濃湯杯口塗上蛋液,再放上起酥片封好後,撒上黑芝麻,放入預熱190℃的烤箱內,烤約10分鐘至酥皮金黃即可。

sopa pastry

materiais:
1/3 cebola Bacon 3 160 gramas de cogumelos 1 colher de chá de alho picado 80 gramas de sementes de milho 40 gramas de farinha 40 gramas de manteiga Merengue 4 Egg quantidade certa Sementes de gergelim preto
Temperos:
sal a gosto A quantidade certa de açúcar branco Milk 500㏄ da 500㏄ 2 colheres de sopa de creme de leite
prática:
  1 cebola, pelotas de bacon cortado, e as fatias de cogumelos.   2. Leve a panela coloque um pouco de manteiga em fogo baixo calor e refogue a cebola 1 prática, prática e, em seguida, acrescentar o bacon frite dourado grão 1, continuou a prática de cogumelos fritos um pano macio, adicione uma pitada de sal, açúcar e mexa bem prato.   3. Adicione o restante da manteiga e, em seguida, levar o pote para ferver depois dissolvido, adicione a farinha e mexa bem, em seguida, adicione o caldo e mexa bem classificados.   4. Na prática do pote de leite de três classificados na mistura, até a fervura, adicione todos os ingredientes e grãos de milho prática 2, …

Orange juice steamed fish

Materials:
Cod 1 The right amount of lemon juice oranges
Practice:
  The cod fillets steamed cleaned placed on the disc, into the steamer to steam for about 12 minutes after removal, topped with lemon juice to orange.

橙汁蒸魚

材料:
鱈魚1片 柳橙檸檬汁適量
作法:
 將鱈魚片洗淨後置於蒸盤上,放入蒸籠內,以大火蒸約12分鐘後取出,淋上柳橙檸檬汁即可。

suco de laranja peixe cozido no vapor

materiais:
Cod 1 A quantidade certa de laranjas suco de limão
prática:
  Os filetes de bacalhau cozido no vapor limpado colocado no disco, para o vapor para cozinhar por cerca de 12 minutos após a remoção, coberto com suco de limão para laranja.

Spaghetti with garlic mixed with black olives

Materials:
Spaghetti 150 grams 30 grams of black olives to the child 30 grams of garlic Salad 40㏄
Seasoning:
1/4 teaspoon salt 1/4 teaspoon fish sauce 1/4 teaspoon sugar
Practice:
  A black olives, garlic slices.   2. wok, pour salad oil pan, first put into practice a garlic to a small fire slowly until golden brown, then add the olive slices fry for about 1 minute, then add all the seasonings and stir well pot of sauce aside.   3. Take a pot, pour the right amount of boiling water to boiling, add pasta to simmer for about 3 minutes after the meal cooked soft Italian, picked up the drain into the bowl.   4. Pour the sauce practice 2 3 bowl practice, mix well and serve.

黑橄欖蒜片拌意粉

材料:
意粉150公克 去子黑橄欖30公克 蒜30公克 沙拉油40㏄
調味料:
鹽1/4茶匙 魚露1/4茶匙 糖1/4茶匙
作法:
 1黑橄欖、蒜切片。  2.熱鍋,倒入沙拉油燒熱,先放入作法1的蒜片,以小火慢慢炸至金黃色,再放入橄欖片炒約1分鐘後,加入所有調味料炒勻即可起鍋為醬料備用。  3.取一湯鍋,倒入適量的水煮至滾沸,放入意粉以小火煮約3分鐘至意粉熟軟後,撈起瀝乾放入碗中。  4.將作法2的醬料倒入作法3的碗中,拌勻即可食用。

Espaguete com alho misturado com azeitonas pretas

materiais:
Blusa de 150 gramas 30 gramas de azeitonas pretas para a criança 30 gramas de alho Salad 40㏄
Temperos:
1/4 colher de chá de sal 1/4 colher de chá de molho de peixe 1/4 colher de chá de açúcar
prática:
  A azeitonas pretas, fatias de alho.   2. wok, coloque pan óleo de salada, primeiro colocado em prática um alho para um pequeno fogo lentamente até dourar, em seguida, adicione as fatias de oliva frite por cerca de 1 minuto, em seguida, adicione todos os temperos e mexa bem pote de molho de lado.   3. Leve uma panela, despeje a quantidade certa de água a ferver para ferver, adicione a massa para ferver por cerca de 3 minutos até que rosa suave e preparados Zhiyi, pegou o dreno na tigela.   4. Despeje o molho prática 2 3 bowl prática, misture bem e sirva.

Beef burger patties

Materials:
500 grams of ground beef 1 egg 100 grams of onion at the end Ginger 5 grams Defringe white toast 2 Milk 120cc Suet at the end of 80 grams 2 tsp cornstarch 1/4 onion Tomato slices 12 Gherkin 12 Lettuce slices 1/4 3 tablespoons butter
Seasoning:
1/2 tsp salt Pepper 1 tsp A little nutmeg Hamburg chutney right amount
Practice:
  1. Toast the bread stick to the side of white milk squeezed back.   2. Take the pan, put the butter to melt after high heat, add onion stir-fry until the end of golden brown, remove and drain backup.   3. In addition to the Hamburg chutney sauce, toast bread, ground meat, eggs, ginger, suet and practices an end, the end of the onion mixture into six parts, each shape into patties like spare.   4. Take the pot, add the cream, then practice 3 to fire fry patties and cooked stereotypes can dish.

牛肉漢堡肉餅

材料:
牛絞肉500公克 雞蛋1顆 洋蔥末100公克 薑末5公克 去邊白吐司2片 牛奶120cc 板油末80公克 太白粉2小匙 洋蔥1/4個 蕃茄片12片 小黃瓜12片 美生菜片1/4個 奶油3大匙
調味料:
鹽1/2小匙 胡椒1小匙 豆蔻粉少許 漢堡酸辣醬適量
作法:
 1.去邊白吐司麵包沾牛奶擠乾備用。  2.取鍋,放奶油以大火煮融後,加入洋蔥末炒至呈金黃色撈出瀝乾備用。  3.將除漢堡酸辣醬以外的調味料、絞肉、蛋、薑末、板油末和作法1的吐司麵包、洋蔥末混合後分成6份,各捏成肉餅狀備用。  4.取鍋,放入奶油,再將作法3的肉餅以大火煎至定型且熟透,即可盛盤。

Rissóis de carne de hambúrguer

materiais:
500 gramas de carne moída 1 ovo 100 gramas de cebola no final Ginger 5 gramas Defringe brinde branco 2 120cc Milk Sebo, no final de 80 gramas 2 colheres de chá de amido de milho 1/4 cebola Tomate fatias 12 Gherkin 12 Fatias de alface 1/4 3 colheres de sopa de manteiga
Temperos:
1/2 colher de chá de sal 1 colher de chá de pimenta Um pouco de noz-moscada Hamburg chutney quantidade certa
prática:
  1. Toast o pau pão ao lado do leite branco apertou de volta.   2. Leve a panela, coloque a manteiga para derreter após fogo alto, acrescente cebola salteados até o final de dourar, retire e escorra backup.   3. Além do molho chutney Hamburg, pão torradas, carne moída, ovos, gengibre, sebo e pratica um fim, o fim da mistura de cebola em seis partes, cada forma em rissóis como reposição.   4. Retire a panela, adicione o creme de leite, em seguida, praticar 3 a rissóis frite incêndio e estereótipos cozidos pode prato.

Paper wrapped cake

Cake material:
Low-gluten flour 100 G Three flowers evaporated milk 60 G 2 egg yolks Olive oil 20 G Sugar 20 G Milk 10 G
Cream Ingredients:
Protein 2 Sugar 30 G
Cream practice:
1. Remove the protein (not a little egg yolk) 2, the protein blisters, then add the first sugar (granulated sugar 4 times to join), they start to continue whipped 3, repeat the above action until the sugar into a whole, should be like after the completion of the following figure, to have a spoon can stand aside
4, the material into the cake pan      (Order: egg yolks, three flowers evaporated milk, olive oil, sugar, flour, milk powder)      (To Sift flour and milk) 5. Slowly stir until a paste into

6, then the whipped cream into the pan 3 minutes and stir
7, stir well, put the paste into the cup 8. Preheat oven to 200 degrees 15 minutes 9, the cup into the oven, bake at 200 degrees for 15 minutes, then remove the oven 5 minutes after stopping, etc., will be completed


紙包蛋糕

紙包蛋糕食譜 蛋糕體材料:
低筋麵粉 100 G 三花淡奶 60 G 蛋黃 2隻 橄欖油 20 G 砂糖 20 G 奶粉 10 G
奶油材料:
蛋白 2隻 砂糖 30 G
奶油做法:
1, 取出蛋白(不能有一點蛋黃) 2, 把蛋白打起泡,便加第一次砂糖(砂糖分4次加入), 便開始繼續打泡 3, 重覆以上動作,直至砂糖全放入, 完成後應好像下圖, 能有個小勺站起便可, 備用
4, 把蛋糕體材料放入盤內     (次序: 蛋黃, 三花淡奶, 橄欖油, 砂糖, 麵粉, 奶粉)     (麵粉及奶粉要篩入) 5, 放入後慢慢攪拌至糊狀

6, 然後把打好的奶油分3次放進盤內攪拌
7, 攪拌好, 把糊放入杯子中
8, 預熱焗爐200度15分鐘 9, 把杯放入焗爐, 以200度焗15分鐘, 焗爐停下後等5分鐘再取出,便完成

鹽焗鮮蝦

材料:
甜蝦200公克 蔥2根 薑25公克
調味料:
鹽1茶匙 水100㏄ 米酒1大匙
作法:
 1.把甜蝦洗淨後,剪掉長鬚、尖刺;蔥切段、薑切片,備用。  2.將蔥段、薑片及所有調味料放入鍋中,開火煮至滾沸後,加入作法1的甜蝦蓋上鍋蓋,轉中火燜煮約2分鐘即關火,挑去蔥段、薑片後,將甜蝦起鍋裝盤即可。

Salted shrimp

Materials:
Sweet shrimp 200 grams Onions 2 Ginger 25 grams
Seasoning:
1 teaspoon salt Water 100㏄ 1 tablespoon rice wine
Practice:
  1. Wash the sweet shrimp, cut long beard, spikes; onions and cut into sections, ginger slices and set aside.   2. Place the onion, ginger and all the seasonings into the pot, and cook until boiling after the fire, adding a sweet shrimp practice of cover, turn to medium heat and simmer for about 2 minutes off the heat, go pick scallion after ginger, sweet shrimp pot plate will be.

酥炸大生蠔

材料:
澳洲大生蠔肉220公克 麵包粉50公克 雞蛋1顆 玉米粉30公克
調味料:
白胡椒鹽1大匙
作法:
 1.把大生蠔肉洗淨後、瀝乾;將蛋打散成蛋液,備用。  2.把大生蠔肉沾上玉米粉後,再沾上作法1的蛋液,最後再沾裹麵包粉。  3.熱鍋,加入約500㏄沙拉油(材料外),加熱至約160℃時,放入大生蠔肉以中火炸約1分鐘至酥脆即可裝盤,食用時沾少許白胡椒鹽即可。

Big fried oysters

Materials:
Australia's big oyster meat 220 grams 50 grams of bread flour 1 egg 30 grams of corn flour
Seasoning:
White pepper 1 tablespoon salt
Practice:
  1. After the big oyster meat wash, drain; eggs beaten into the egg mixture and set aside.   2. After the big oyster meat coated with corn flour, 1 egg and then stained with practice, and finally wrapped stick of bread flour.   3. wok, add about 500㏄ salad (material outside), when heated to about 160 ℃, into a large oyster meat over medium heat until crisp fry for about 1 minute to transfer to a plate, stained with a little salt and white pepper to eat that can.

Fried perch fillets

Materials:
Perch fillets 200 grams Brazil in a little late 60 grams of potato pieces Block 60 grams of carrots Block 2 lemons 30 grams flour 2 tablespoons butter
Seasoning:
1/2 tsp salt 1/4 teaspoon pepper
Practice:
  1. On the perch fillets evenly sprinkle with salt and pepper, then dip dry flour for about one minute back.   2. Place the potato pieces, carrot pieces into the boiling water to high heat for about 8 minutes, remove; lemon juicer spare.   3. Heat pan, add butter till melted, perch fillets 1 into practice, leaving it to the fire Jianzhi two golden and cooked, remove into the dish.   4. Place the potato pieces practice 2, carrot pieces into the pot three approaches to the Boiling supreme color, remove the disk into practice 3, then add lemon juice and practices in Brazil in the late fry 1 to to scent out of the pot to pour in the perch tablets.

香煎鱸魚片

材料:
鱸魚片200公克 巴西里末少許 馬鈴薯塊60公克 紅蘿蔔塊60公克 檸檬塊2塊 麵粉30公克 奶油2大匙
調味料:
鹽1/2小匙 胡椒1/4小匙
作法:
 1.在鱸魚片上均勻撒上鹽和胡椒,再沾乾麵粉放置約1分鐘備用。  2.將馬鈴薯塊、紅蘿蔔塊放入滾水中以大火煮約8分鐘,撈出;檸檬擠汁備用。  3.平底鍋燒熱,放入奶油燒至融化,排入作法1的鱸魚片,以中火煎至2面呈金黃色且熟透,取出放入盤中。  4.將作法2的馬鈴薯塊、紅蘿蔔塊放入作法3的鍋中,以中火煎至上色,取出放入作法3的盤中,再加入巴西里末和作法1的檸檬汁略炒至至香味出來,起鍋即可淋在鱸魚片上即可。

Filetes de perca Fried

materiais:
Perch filetes de 200 gramas Brasil em um pouco tarde 60 gramas de pedaços de batata Block 60 gramas de cenouras Bloco 2 limões 30 gramas de farinha 2 colheres de sopa de manteiga
Temperos:
1/2 colher de chá de sal 1/4 colher de chá de pimenta
prática:
  1. Na filetes de perca polvilhe uniformemente com sal e pimenta, em seguida, mergulhar farinha seca cerca de um minuto atrás.   2. Coloque os pedaços de batata, cenoura peças na água fervente para fogo alto por cerca de 8 minutos, retire; limão espremedor de reposição.   3. pan fogo, adicione a manteiga até derretido, filetes de perca um em prática, deixando-a ao fogo Jianzhi dois dourada e cozida, retire no prato.   4. Coloque a prática pedaços de batata 2, cenoura peças no pote três abordagens para a cor supremo ferver, retire o disco em prática 3, em seguida, adicione o suco de limão e práticas no Brasil no final dos anos frite 1 a para perfumar fora do pote para derramar nos tablets poleiro.

Sirloin steak

Materials:
200 grams of sirloin steak 40 grams of potato pieces Block 40 grams carrots 2 tablespoons salad oil
Seasoning:
120cc black pepper sauce 1/2 tsp salt
Practice:
  1. Take a pot, pour the right amount of boiling water to boiling, the potato pieces, carrot pieces into the fire boiled to remove the spare.   2. Take a pan, pour salad oil pan to take a little time to burn, first put 入沙朗 steak, rubbed salt thereof, and a large gently for about 1 minute after turning it over to the stereotypes, small fire fry preferences the maturity, pot drain pan.   3. potato pieces into practice, block a carrot in practice disk 2, and finally topped with black pepper sauce can be.

沙朗牛排

材料:
沙朗牛排200公克 馬鈴薯塊40公克 紅蘿蔔塊40公克 沙拉油2大匙
調味料:
黑胡椒醬120cc 鹽1/2小匙
作法:
 1.取一湯鍋,倒入適量的水煮至滾沸,將馬鈴薯塊、紅蘿蔔塊放入以大火燙熟,取出備用。  2.取一平底鍋,倒入沙拉油燒熱至略微冒燒時,先放入沙朗牛排,於其上撒鹽,以大火煎約1分鐘至定型後翻面,改小火煎至喜好的熟度,起鍋排盤。  3.於作法2的盤中排入作法1的馬鈴薯塊、紅蘿蔔塊,最後淋上黑胡椒醬即可。

filé mignon

materiais:
200 gramas de bife do lombo 40 gramas de pedaços de batata Bloco 40 gramas cenouras 2 colheres de sopa de óleo de salada
Temperos:
120cc molho de pimenta preta 1/2 colher de chá de sal
prática:
  1. Pegue uma panela, despeje a quantidade certa de água a ferver para ferver, os pedaços de batata, cenoura pedaços no fogo fervida para remover o estepe.   2. Leve uma panela, despeje pan óleo de salada para levar um pouco de tempo para queimar, primeiro colocado 入沙朗 bife, esfregou sal, e uma grande suavemente durante cerca de 1 minuto depois de entregá-lo aos estereótipos, preferências frite pequeno incêndio a panela de drenagem maturidade, pote.   3. pedaços de batata em prática, bloquear uma cenoura na prática disco 2, e, finalmente, coberto com molho de pimenta preta pode ser.

Garlic salmon fish roll

Materials:
Salmon fillet 10 Onions 50 grams 50 grams of dried mushrooms 50 grams of small cucumber 50 grams of carrot slices White sesame amount Block 2 lemons 2 tablespoons salad oil
Seasoning:
3 tablespoons garlic Cream 3 tablespoons soy sauce 1 tablespoon sugar 1/4 tsp salt 1 tablespoon rice wine 1 tablespoon Mirin 120cc water
Practice:
  1. salmon cut into 4X10 cm long sheet on its sequence into onion, dry mushrooms, cucumber strips, carrot slices rolled up, then fixed spare toothpick.   2. Heat the pan to the fire, put all the seasonings to the fire boil, turn off the heat pour back.   3. Take a frying pan to the fire pan, pour salad, salmon fish roll one into practice, and after the fire to fry the surface was orange, add 2 practice sauce, cover and simmer over medium heat for about 20 seconds, opening the lid off after fights sprinkled with white sesame seeds, remove the dish, then sprinkle with lemon block.

蒜香鮭魚捲

材料:
鮭魚片10片 洋蔥50公克 乾香菇50公克 小黃瓜條50公克 紅蘿蔔片50公克 白芝麻適量 檸檬塊2塊 沙拉油2大匙
調味料:
蒜片3大匙 醬油膏3大匙 糖1大匙 鹽1/4小匙 米酒1大匙 味醂1大匙 水120cc
作法:
 1.鮭魚切成4 X 10公分長片狀,於其上依序放入洋蔥、乾香菇、小黃瓜條、紅蘿蔔片後捲起,再以牙籤固定備用。  2.平底鍋以大火燒熱,放入所有的調味料以大火煮至沸騰、關火倒出備用。  3.取一平底鍋以大火燒熱,倒入沙拉油,排入作法1的鮭魚捲,以大火煎至表面呈橘黃色後,加入作法2的調味汁,蓋上鍋蓋以中火燜約20秒,開蓋、關火並撒上白芝麻後,取出盛盤,再放上檸檬塊即可。

Salmão alho rolo de peixe

materiais:
Filé de salmão 10 Cebolas 50 gramas 50 gramas de cogumelos secos 50 gramas de pepino pequeno 50 gramas de fatias de cenoura Quantidade de gergelim branco Bloco 2 limões 2 colheres de sopa de óleo de salada
Temperos:
3 colheres de sopa de alho 3 colheres de sopa de creme de molho de soja 1 colher de sopa de açúcar 1/4 colher de chá de sal Vinho de arroz 1 colher de sopa 1 colher de sopa Mirin água 120cc
prática:
  1. salmão cortado em 4X10 cm de comprimento folha na sua sequência em cebola, cogumelos secos, tiras de pepino, fatias de cenoura arregaçadas, palito de reposição então fixado.   2. Aqueça a panela ao fogo, coloque todos os temperos a ferver fogo, desligue o fogo despeje de volta.   3. Leve uma frigideira ao fogo pan, despeje salada, salmão peixe rolo um em prática, e depois do fogo para fritar a superfície era laranja, adicione 2 molho prática, tampe e cozinhe em fogo médio por cerca de de 20 segundos, abrir a tampa depois de brigas polvilhado com sementes de ger…

Roux Starter milk bread

Materials:
High-gluten flour 250 g 1 egg + milk total of 120 g 18 g sugar Salt 4 g Olive oil 18 g 4 g yeast Milk 10 g Vanilla oil 10 g Roux Starter 80 g (Roux Starter practices, please click here)
Practice:
1, the first egg and milk added to the toaster, then put the flour into, And sugar, salt, milk, olive oil and vanilla,Roux Starter Respectively placed at the four corners, Finally, to be placed in the center of yeast,
Press the select function 8 (dough production), and then start, about 25 minutes.
2, taken out of the dough, the dough is pressed first exhaust air,
3, fermentation 45 minutes covered with plastic wrap surface (room temperature for about 26-32 ° C)
4. Remove the dough, according to their own preferences make modeling
5. Preheat the oven to 160 degrees 10 minutes
8, put the dough into the oven, use upper and lower heater baked 10 minutes (160 degrees) will be completed
You can take a look inside, with soup than did many kinds of soft

湯種牛奶麵包

材料:
高筋麵粉 250 g 雞蛋 1 隻 + 鮮奶 共 120 g 糖 18 g 鹽 4 g 橄欖油 18 g 酵母 4 g 奶粉10克 雲呢拿油 10 g 湯種 80 g (湯種做法請按此)
做法:
1,先把雞蛋和鮮奶加入麵包機內, 然後把麵粉放入, 而糖,鹽,奶粉,橄欖油及雲呢拿油,湯種分別在四個角落放入, 最後到酵母要放在中央,
按選功能8(麵糰制作), 然後啓動, 約25分鐘.

2, 把麵糰取出, 先把麵糰按壓排出空氣,
3, 用保鮮紙蓋著表面(室温約26-32°C) 發酵 45 分鐘

4, 把麵糰取出, 按自己喜好制作造型
5, 把焗爐先預熱10分鐘160度
8, 把麵糰放入焗爐, 利用上下發熱線焗10分鐘 (160度)便完成
可以看看內裡, 會比没有用湯種的鬆軟很多