關於 10 vegetables in italian ，我們在網路上蒐集到這些相關的討論、資訊與評價

＜MOMOZ🥟❤️‍🔥＞
-
Momoz is a fast-casual restaurant offering momo (Nepalese dumplings) and rolls with a unique international twist. There are over 10 options and I tried Katsu Chicken Curry Fried Momo ($88), Hainanese Chicken Momo ($98), Swiss-Italian Cheese Fondue Momo ($98) and Fire in the Hole Chicken Momo ($98) – all these innovative momos are truly surprising and enjoyable. Freshly handmade and steamed, the hot and juicy momos can be savoured with their own sauce to match.

They also offer rolls wrapped in flaky paratha flatbread with scrumptious and generous fillings. The dynamite prawn roll ($118) I ordered is layered with crunchy deep-fried prawns, chopped vegetables and cocktail sauce.

Pairing the momos and wraps with their homemade cocktails ($68) or mocktails ($42) such as Red Vodka Mojito, Hot Virgin Chili Mojito, Sky Lime or the sweet and refreshing Orange Blossom that I ordered is truly unbeatable.
.
————————————————————————-
📍Momoz (TST)
Shop No. 3, G/F, Lee Wai Commercial Building,
1&3 Hart Avenue, Tsim Sha Tsui
尖沙咀赫德道1-3號地舖
————————————————————————-
.
.

＜MOMOZ🥟❤️‍🔥＞
-
Momoz is a fast-casual restaurant offering momo (Nepalese dumplings) and rolls with a unique international twist. There are over 10 options and I tried Katsu Chicken Curry Fried Momo ($88), Hainanese Chicken Momo ($98), Swiss-Italian Cheese Fondue Momo ($98) and Fire in the Hole Chicken Momo ($98) – all these innovative momos are truly surprising and enjoyable. Freshly handmade and steamed, the hot and juicy momos can be savoured with their own sauce to match.

They also offer rolls wrapped in flaky paratha flatbread with scrumptious and generous fillings. The dynamite prawn roll ($118) I ordered is layered with crunchy deep-fried prawns, chopped vegetables and cocktail sauce.

Pairing the momos and wraps with their homemade cocktails ($68) or mocktails ($42) such as Red Vodka Mojito, Hot Virgin Chili Mojito, Sky Lime or the sweet and refreshing Orange Blossom that I ordered is truly unbeatable.
.
————————————————————————-
📍Momoz (TST)
Shop No. 3, G/F, Lee Wai Commercial Building,
1&3 Hart Avenue, Tsim Sha Tsui
尖沙咀赫德道1-3號地舖
————————————————————————-
.
.

＜MOMOZ🥟❤️‍🔥＞
-
Momoz is a fast-casual restaurant offering momo (Nepalese dumplings) and rolls with a unique international twist. There are over 10 options and I tried Katsu Chicken Curry Fried Momo ($88), Hainanese Chicken Momo ($98), Swiss-Italian Cheese Fondue Momo ($98) and Fire in the Hole Chicken Momo ($98) – all these innovative momos are truly surprising and enjoyable. Freshly handmade and steamed, the hot and juicy momos can be savoured with their own sauce to match.

They also offer rolls wrapped in flaky paratha flatbread with scrumptious and generous fillings. The dynamite prawn roll ($118) I ordered is layered with crunchy deep-fried prawns, chopped vegetables and cocktail sauce.

Pairing the momos and wraps with their homemade cocktails ($68) or mocktails ($42) such as Red Vodka Mojito, Hot Virgin Chili Mojito, Sky Lime or the sweet and refreshing Orange Blossom that I ordered is truly unbeatable.
.
————————————————————————-
📍Momoz (TST)
Shop No. 3, G/F, Lee Wai Commercial Building,
1&3 Hart Avenue, Tsim Sha Tsui
尖沙咀赫德道1-3號地舖
————————————————————————-
.
.

#ASMR、#relax、#meatsauce
The origin of this food is Bolognese(Italian food) and is arranged in Japanese style.
It has been changed to suit the taste of Japanese people and is a popular homemade food.
In this video, I used sake and hatcho miso instead of using red wine.

# Chapters and ingredients
0:00 0. Introduction

0:09 1. Slice vegetables
- Celery 40g
- Onion 100g
- Tomato 200g

4:47 2. Season the meat
- Ground beef and pork 500g
- Salt 2g

5:24 3. Stir-fry ingredients
- Olive oil 2 tbsp
- Bay leaf 1 piece
- Sake 150ml
- Hatcho miso 50g

7:53 4. Boil spaghetti
- Spaghetti 100g

8:55 5. Final touch
- Olive oil 1 tsp
- Grated cheese 5g

10:01 6. Behind the Scene

I wanna express the Japanese aesthetic senses through my youtube video.
Please subscribe to my channel!

# Photographic equipment
SONY α7ii ILCE-7M2 https://amzn.to/3b1fxtb
TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
RODE VC1 https://amzn.to/2UffzaY
Manfrotto MKCOMPACTACN-BK https://amzn.to/38YTmlE
MTPIXI-B Manfrotto https://amzn.to/2UgEg6W
SLIK 106594 https://amzn.to/2S6EydH

# Instagram
- https://www.instagram.com/japanese_food_music/

【材料】
・オリーブオイル　大さじ1
・にんにく　1かけ
・ワタリガニ　1杯
・クズ野菜　あれば
・水　1リットル

・オリーブオイル　大さじ1
・スルメイカ　1杯
・マッシュルーム　5～6個
・生米　225g
・塩　ひとつまみ～ふたつまみ
・バター　10g
・パルミジャーノ・レッジャーノ(粉チーズ)　適量
・イタリアンパセリ　適量
・黒胡椒　適量

【準備】
・にんにく、マッシュルームをスライスする
・渡り蟹の足を取って殻を開き、エラを取ってふんどし・関節周りを中心に綺麗に掃除する
・スルメイカをさばいて食べやすい大きさにカットする(カット済みがお手軽)

【作り方】
1. 【渡り蟹とにんにくのスープ】鍋にオリーブオイル大さじ1・スライスしたにんにくを入れて弱火にかける
2.　じっくりにんにくの香りを引き出し、軽く色づいたら渡り蟹・クズ野菜を入れて炒める
3.　蟹の表面の色が変わったら水1Lを入れて中火にし、沸騰したら弱火に戻し20分ほど煮る(温かいまま待機)
4. 【リゾット本調理】フライパンにオリーブオイル大さじ1を熱し、スルメイカを炒める
5.　火が通ったらかたくならないようにいったん取り出しておく(細かい足などはそのままでOK)
6.　スライスしたマッシュルームを加えて塩ひとつまみくらいを振り、生米225gも入れて米が軽く透き通るまで炒める
7.　渡り蟹とにんにくのスープのうち半分くらいを加え、塩ひとつまみを足して15～20分、米が柔らかくなるまで加熱する
8.　かさが減ってきたらスープを足しながら、米の芯が若っっっ干残るくらいになったら出来上がりのタイミング
9.　出来上がる少し前にバター10g・粉チーズ適量を加えて溶かし混ぜ、イカも戻して混ぜる
10.　イタリアンパセリの半量を混ぜて、最終的な味を塩で調整する
11.　お皿に盛って残りのイタリアンパセリ・粉チーズ・黒胡椒をかけて出来上がり(殻を飾っても○)


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↓using translation software.


[Material]
*1 tablespoon of olive oil
*1 clove of garlic
*Swimming crab 1 cup
*If you have shavings of vegetables,
*1 liter of water

*1 tablespoon of olive oil
*Squid 1pc
*Mushrooms 5 ~ 6 pieces
*Raw rice 225 g
*A pinch of salt ~ 2 pinches
*Butter 10 g
*Parmigiano Reggiano (Grated cheese) as needed
*Fresh Italian parsley
*Black pepper: To taste

[Preparation]
*Slice the garlic and mushrooms.
*Remove the legs of the swimming crab, open the shell, remove the gills and clean around the fundoshi loincloth and joints.
*Cut the squid into bite-sized pieces (It is easy as it has been cut.).

[How to make it.]
1.[Blue crab and garlic soup] Add 1 tablespoon of olive oil and the sliced garlic in a pot and cook it on low-heat.
2.Slowly bring out the scent of the garlic. When it lightly browns, add the blue crab and the shavings and stir-fry it.
3.When the color of the surface of the crab changes, add 1L of water and turn it to medium-heat. When it boils, turn it back to low-heat and simmer it for around 20 minutes (Wait while it is warm.).
4.[Risotto cooked] Heat 1 tablespoon of olive oil in a pan and stir-fry the squid.
5.Once it's cooked through, take it out so it doesn't harden (You can leave the small feet as it is.).
6.Add the sliced mushrooms and sprinkle a pinch of salt. Add 225 g of raw rice and stir-fry it until the rice lightly becomes transparent.
7.Add half of the crab and garlic soup, add a pinch of salt and heat for 15 to 20 minutes until the rice softens.
8.Add the soup when the volume decreases. When the core of the rice becomes young and dry, it is done.
9.Add 10 g of butter and a suitable amount of grated cheese just before it finishes cooking. Melt and mix it then put the squid back in and mix it.
10.Mix half of the Italian parsley and adjust the final taste with salt.
11.Plate it and top it with the remaining Italian parsley, grated cheese and black pepper and it will be complete (You can also decorate it with the shell.).

3種のピザスティック24本分
材料：
■サラミピザスティック
エキストラバージンオリーブオイル 60ml
ガーリックパウダー 小さじ1/2
イタリアンシーズニング 小さじ1/2
小麦粉（打ち粉用） 適量
冷蔵ピザ生地 400g
サラミ（スライス）40枚
パルメザンチーズ 大さじ2
ピザソース 適量
■野菜ピザスティック
ブラウンマッシュルーム（4等分に切る） 225g
紫玉ねぎ（1cm角に切る） 1/2個
ピーマン（1cm角に切る） 1個
塩 少々
コショウ 少々
粗挽き唐辛子 小さじ1/4
エキストラバージンオリーブオイル 60ml
冷蔵ピザ生地 400g
モッツァレラチーズ（細切り） 50g
シーザードレッシング 適量
■マルゲリータピザスティック
ミニトマト 40個
冷蔵ピザ生地 400g
エキストラバージンオリーブオイル 大さじ2
モッツァレラチーズ（細切り） 50g
バジル（みじん切り） 適量
ジェノベーゼソース 適量
30cmの竹串 24本
作り方：
1.竹串は30分ほど水に浸ける。オーブンは200℃に予熱しておく。
2.サラミピザスティックを作る。小さめのボウルに、オリーブオイル、ガーリックパウダー、イタリアンシーズニングを入れて混ぜる。
3.打ち粉を振った台の上にピザ生地を広げ、8等分の棒状に切る。
4.サラミを1/4に折りたたみ、3cmずつ間隔を空けて5枚竹串に刺す。同様に8本作る。
5.竹串の先端にピザ生地の端を刺して、サラミの間にぐるぐると巻きつけていく。同様に8本作り、天板の上に並べて、刷毛で(2)を塗って、パルメザンチーズを振りかける。
6.200℃のオーブンで10-12分、全体がきつね色になるまで焼く。お好みでピザソースを付けていただく。
7.野菜ピザスティックを作る。天板の上にマッシュルーム、紫玉ねぎ、ピーマンを入れて広げる。塩、コショウ、粗挽き唐辛子、オリーブオイルを加えて手でよく混ぜる。200℃のオーブンで焼き目が付くまで15分焼き、粗熱を取る。
8.打ち粉を振った台の上にピザ生地を広げ、8等分の棒状に切る。
9.各野菜を3cmずつ間隔を空けて竹串に刺す。同様に8本作る。
10.竹串の先端にピザ生地の端を刺して、野菜の間にぐるぐると巻きつけていく。同様に8本作り、天板の上に並べて、刷毛で(2)を塗って、モッツァレラチーズを振りかける。
11.200℃のオーブンで10-12分、全体がきつね色になるまで焼く。お好みでシーザードレッシングを付けていただく。
12.マルゲリータピザスティックを作る。打ち粉を振った台の上にピザ生地を広げ、8等分の棒状に切る。チェリートマトを3cmずつ間隔を空けて竹串に刺す。同様に8本作る。
13.竹串の先端にピザ生地の端を刺して、トマトの間にぐるぐると巻きつけていく。同様に8本作り、天板の上に並べて、刷毛で(2)を塗って、モッツァレラチーズを振りかける。
14.200℃のオーブンで10-12分、全体がきつね色になるまで焼く。お好みでバジルを振り、ジェノベーゼソースを付けていただく。
ー
Pizza Sticks 3-Ways
Makes 24 pizza sticks

PREP_TIME_MINUTES30
COOK_TIME_MINUTES45
TOTAL_TIME_MINUTES110
INGREDIENTS
Pepperoni Pizza Sticks
¼ cup extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon Italian seasoning
All-purpose flour, for dusting
1 13.8-ounce tube of refrigerated pizza dough
40 pepperoni slices
2 tablespoons grated Parmesan cheese
Pizza sauce, for serving

Vegetarian Pizza Sticks
8 ounces cremini mushrooms, cleaned and quartered
½ medium red onion, diced
1 green bell pepper, seeded and diced
Kosher salt, to taste
Black pepper, to taste
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil, divided
1 13.8-ounce tube of refrigerated pizza dough
½ cup shredded mozzarella cheese
Ranch dressing, for serving

Margherita Pizza Sticks
40 cherry tomatoes
1 13.8-ounce tube of refrigerated pizza dough
2 tablespoons extra-virgin olive oil
½ cup shredded mozzarella cheese
Chopped fresh basil, for garnish
Pesto, for serving

Special Equipment
24 12-inch wooden skewers

PREPARATION
1. Soak the wooden skewers in water for at least 30 minutes to prevent burning.
Preheat the oven to 400˚F (200˚C) and line 4 baking sheets, or as many as you have, with parchment paper.
2. Make the pepperoni pizza sticks: In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
3. Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
4. Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1 inch apart. Repeat to make 8 skewers total.
5. Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
6. Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
7. Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
9. Serve with pizza sauce for dipping.
10. Make the vegetarian pizza sticks: Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and the red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
11. Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
12. Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
13. Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1 inch apart (you should have about 4 stacks per skewer). Repeat to make 8 skewers total.
14. Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
15. Brush the skewers with the remaining 2 tablespoons of oil and sprinkle with the mozzarella cheese.
16. Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
17. Serve with ranch dressing for dipping.
18. Make the margherita pizza skewers: Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
19. Thread 5 cherry tomatoes onto a skewer, spacing about 1 inch apart. Repeat to make 8 skewers total.
20. Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
21. Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
22. Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
23. Garnish with the basil and serve with pesto for dipping.
24. Enjoy!