關於 flip it over ，我們在網路上蒐集到這些相關的討論、資訊與評價

https://youtu.be/RIKmUHRwpSk
Braised eggplants with minced grass carp meat

Ingredients:
Knife Supreme healthy peanut blended oil
Eggplant 2 Nos.
Minced grass carp meat 0.5 catty
Garlics 1 No.
Bread crumbs 50g (about a bowl)
Chili 3 Nos.

Preparation:
1. Season the fish meat:
a. Tapioca starch 2 tbsp
b. Oil 1 tsp
c. Pepper 1/4 tsp
d. Light soya sauce 1 tsp
e. Oyster sauce 1 tsp
Stir in one direction with a pair of chopsticks for 5 minutes until it turns sticky.
2. Prepare tapioca sauce:
a. Tapioca starch 1 tsp
b. Sugar 1/4 tsp
c. Light soya sauce 1 tsp
d. Oyster sauce 1 tsp
Add in water 200ml, mix well.
3. Garlics, get them peeled.
Chili, remove anchors. Remove seeds. Divide each one into 2 shares vertically. Dice it.
Garlics, chop well.

Steps (List 1):
1. Heat up oil 150ml at medium flame in wok.
2. Add in garlics, deep fry at medium~low flame.
3. Garlics have been deep fried into yellow colour, pick them up immediately. Drain.
4. Plain wok, no oil, add in bread crumbs, add in oil 1 tsp. Fry at low flame until it is crispy. Turn to low flame, add in appropriate amount of chili cubes.
5. Add in:
a. Black pepper salt 0.5 tsp
b. Salt 0.5 tsp
Fry well. Pour into a bowl.
6. Eggplant, rinse with tap water. Dry with kitchen towel. Dice in thick cubes horizontally. Make 3 light cuts on the eggplant. Put little tapioca starch on it. Put fish meat on top, press well. Put on plate.

Steps (List 2):
1. Heat up the garlics oil at high flame in wok.
2. Add in eggplants, fish meat faces down, fry well.
3. Fish meat has been fried into golden yellow, flip over and continue frying.
4. Add in half of tapioca sauce, heat up at high flame until the sauce becomes thick and eggplant has been softly cooked.
5. Pick up eggplants one by one on plate. Pour little sauce on top of them.
6. Bread crumbs and garlics are to be mixed well, put on side of the eggplant and little on top.
7. Chili cubes, put on top of the eggplant.
8. Complete. Serve

帶子海蝦脆腰果
https://youtu.be/s2WWnRkL_CE

薑蔥炒蟹（點樣劏 點樣揀）
https://youtu.be/NaFAxiuZEV0

香酥排骨（海山骨）https://youtu.be/NaFAxiuZEV0

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Typhoon Shelter Stuffed Eggplants🍆Crispy, Tender, Juicy, All in One Bite😋Incredibly Flavorful!

避風塘鯪魚肉釀茄子!
啖啖香脆輭滑多重口感!
好味到你唔信!

Super excited to be using Samsung Galaxy Z Flip3 5G, and I love how much it has improved over the predecessor.

The new colours are absolutely beautiful, and having used the Galaxy Z Flip device for 3 generations the compact size and pocketability is something I can not live without now.

Not just a pretty face, I can’t believe that It is IPX8 water resistant now!

#TeamGalaxy #GalaxyZFlip3 #Galaxy5G

{Recipe} Laksa Seafood Pancake
Inspired by the Korean kimchi pancake, this laksa seafood pancake is spicy and delicious thanks to New Moon Laksa Paste which is full of oomph and kick. I used the king top shell which is a good source of protein as it is actually low in fat and trans-fat free. Feel free to add prawns or squid to your liking.

Ingredients (Makes 2 large 20-cm pancakes)
2 Tb Sesame Oil
1 medium sized red pepper, sliced
2 stalks thai spring onion, cut into about 5-cm in length
1 New Moon Braised King Top Shell, cut each slice by half
1 cup all purpose flour
1/4 cup corn starch
40g New Moon Laksa Paste
200ml water (feel free to use coconut milk)
1 tsp white sesame, toasted

For the dipping sauce:
2 Tb soy sauce
2 Tb white rice vinegar

Method
1. In a large bowl, combine the flour, corn starch, water and laksa paste till well-combined. Add in spring onion, red pepper and braised king top shell slices.
2. Heat a nonstick or cast iron pan over medium high heat. Add 1 tablespoon oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side. Flip the pancake and continue to cook until browned on the other side.
3. Assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside the pancake.

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Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make blueberry pancakes
☞  Yield: 8~10 servings, using ¼ cup to scoop the batter

✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g

📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)

📍 blueberry compote
fresh or frozen blueberries  178g (1 cup)
granulated sugar   22g (2 tbsp)
lemon juice 5g (1tsp)

✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.

📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.

📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
-----------------------------------------------------------------------
Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
-----------------------------------------------------------------------
#pancakes
#ClintonStBakingCo
#easyrecipes

オートミールを使ったチヂミのご紹介です！
小麦粉を使わずに、オートミールだけで作れるのがうれしい♪
外はカリッと、中はもっちりとしていてとっても美味しいですよ♡
ダイエットの時にもおすすめのレシピです。ぜひ作ってみてくださいね！

オートミールでもやしのチヂミ
2人分

材料：
■生地
オートミール　30g
水　50ml
卵　2個
もやし　60g
ニラ（3cm幅）25g
ピザ用チーズ　40g
鶏ガラスープの素　小さじ1
塩 少々
こしょう　少々
ごま油　適量
糸唐辛子　適量
■タレ
しょうゆ　大さじ2
酢 大さじ1
白いりごま　小さじ1

作り方：
1.ボウルにオートミール、水を入れ、600Wの電子レンジで1分加熱する。取り出して粗熱を取る。

2.(1)に卵を加えてかき混ぜ、もやし、ニラ、ピザ用チーズ、鶏ガラスープの素、塩、こしょうを加え、混ぜ合わせる。

3.フライパンにごま油を引いて中火で熱し、(2)を流し入れ、全体に広げる。

4.焼き目が付いたら裏返し、両面焼く。

5.取り出して食べやすい大きさに切る。

6.ボウルにタレの材料を入れて混ぜ合わせる。

7.皿に(5)を盛り付けて糸唐辛子をトッピングし、タレを添えたら完成！

===

Korean Pancake Made With Oatmeal
Servings: 2

INGREDIENTS
◆Batter
30g oatmeal
50ml water
2 eggs
60g bean sprouts
25g Chinese chives (cut into 3cm pieces)
40g shredded cheese
1 teaspoon chicken soup stock powder
Some salt
Some pepper
Some sesame oil
Some chili threads

◆Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon toasted white sesame seeds

PREPARATION
1. Microwave oatmeal and water in a bowl for one minute at 600W. Let it cool.

2. Add eggs into the bowl (1) and mix. Add bean sprouts, Chinese chives, shredded cheese, chicken soup stock powder, salt, and pepper, then mix well.

3. Heat sesame oil in a pan over medium heat. Pour the batter (2) into the pan.

4. Cook until the base is set and golden. Flip the pancake to cook the other side.

5. Remove the pancake from the pan. Cut into bite-sized pieces.

6. Mix all ingredients for the sauce in a bowl.

7.Serve (5) on a plate, top with chili threads, and add sauce.

8. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Very easy, fluffy yet delicious pancakes 🥞

To make it thick, you don't want to mix the batter completely (leave meringue lumps), but kids say it tastes better (not eggy) when the batter is mixed evenly. Either way, the fluffiness does not change. Try out and see for yourself 😉

---------------------------------
5-Ingredient Soufflé Pancakes

Difficulty: Easy
Time:20min
Number of servings: 3 pancakes

Ingredients:
1 egg
2 tbsp. milk
2 tbsp. all purpose flour
1/3 tsp. baking powder
1 tbsp. granulated sugar

Directions:
1. Separate egg white and egg yolk, put the egg white in the freezer to cool while doing the step 2.
2. Place egg yolk, milk, flour, baking powder, and vanilla extract (if preferred) in a bowl and mix well.
3. Place egg white in a big bowl and beat with an electric mixer, add sugar little by little, beat until stiff peaks form.
4. Add 1/3 of meringue in the egg yolk mixture and blend well. Then add it into the rest of the meringue, cut through the batter to mix. *To make it thick, you don't want to mix the batter completely (leave meringue lumps), but kids say it tastes better (not eggy) when the batter is mixed evenly. Either way, the fluffiness does not change.
5. Heat cooking oil in a frying pan, pour in the batter, add 3 teaspoons of water in the empty spots, cover and cook on low until water dries out and bottoms are cooked.
6. Flip them over. Again, add add 3 teaspoons of water in the empty spots, cover and cook on low until done.
7. Serve on a plate, dust with powdered sugar and garnish with whipped cream if you like.

レシピ（日本語）
https://cooklabo.blogspot.com/2021/06/Souffle-Pancakes.html
---------------------------------

Music by
YouTube Audio Library

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