關於 taiwanese rice wine ，我們在網路上蒐集到這些相關的討論、資訊與評價

Ingredients below ⬇️ Bet you have heard of 三杯鸡 (Taiwanese 3 Cup Chicken) but have you heard of one that improves your cognitive function and memory?

Presenting you this Taiwanese Three Cup Chicken with Kinohimitsu Essence of Chicken. This recipe is not your typical braised chicken - these chicken cubes are seasoned with Kinohimitsu Essence of Chicken giving them a rich and deep flavour.

Now, all you need a warm bowl of rice to doused this decadent, gao gravy all over.

⬇️ Ingredients here ⬇️
3 boneless Chicken thighs, approx.500g (cut into bite sizes)
20g Ginger slice (smashed)
5 cloves Garlic (smashed)
2 tsp Cornstarch
2 tsp Cooking oil
1 tbsp Light soy Sauce
1 tbsp Dark soy sauce
1 tbsp Fish sauce
1 bottle of Kinohimitsu Essence of Chicken
1 tbsp Sesame oil
1 tbsp Sugar
¼ cup Cooking wine
10g Basil leaves
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Full recipe: https://themeatmen.sg/three-cup-chicken-with-essence-of-chicken

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Kinohimitsu Singapore Essence of Chicken is made with 180 days old free-range chicken and high pressure double boiled to extract and concentrate the essence from chicken. Free from hormones and antibiotics.

https://youtu.be/RTTLIpQbS3Y
Do you know what STINKY TOFU is? If you have been to Hong Kong and Taiwan night markets, you will know what this is. I have been craving for these tofu. My neighbour bought me some from the SS2 shop, I have tried and found them not smelly enough and just more herbal. I think they are more Taiwanese style. So I told them, let me try to make my own Hong Kong style stinky type. So I went on doing some research on how we can make the fermentation. Guess what, I must say I am super happy and excited over the stinkiness in my house. Weird but true. I felt like I was in a Hong Kong night market! I gave myself a 7/10 mark. Hahaha.

HK Style Fermentation Ingredients (2.5 litres jar):
. 1 whole mustard green/spinach, cut
. 4 to 5 stocks of coriander/spring onions, cut
. 200 g or more old ginger, sliced
. 20 to 25 pcs or more fresh prawns for prawn heads
. 5 pieces of fermented bean curds, mashed. 1 cup rice wine
. 1 litre rice water (water from washing rice)
. 1 litre cooled down cooked water
. 1/2 cup of salt
* Mix all above into an air-tight glass jar & leave it in your storage for 2 weeks to 1 month. It can get very smelly!!

For Fried Stinky Tofu Ingredients :
. 20 pcs of small to medium size firm tofu (not the soft tofu)
. oil for frying
* Soak the tofu in fermented water overnight in a sealed container overnight in the refrigerator.

To serve (dig a whole in the middle of the tofu & add below ingredients) :
. Spicy sauce or
. Pickled cabbage or kimchi
. Cut coriander or spring onions

My only advice for you all is fry your tofu outside the house or with your hood on full blast! Otherwise you will end up having the night market store smell for 1.5 days like I had. I don't hate it, but everyone in the house was hiding inside their rooms!

I am glad I found the secret of making this. Hope I will improve this and make them even more smelly and yummier? Yes I will soak the tofu for more than a day. So what is next? I still have a huge jar of Taiwanese fermentation going on. I will be able to try it in 2 weeks. I am determined to let it ferment for a month. Will let u all know soon.

Yes they are stinky when u prepare them and fry them up. But they taste far better than they smell. It has many health benefits like helping the digestive system and treating cold symptoms. According to some studies, eating stinky tofu can also help prevent osteoporosis, lower the risk of prostate and breast cancer, and reduce cholesterol. Hmm, interesting. I love them no matter what!
Dare to try?

#melindalooi #melcooks #stinkytofu #臭豆腐 #fashionfood #dressupathome #FashionChef #ootd

@myla_aka_lala is wearing @melindalooicouture & I am wearing @melindalooirtw Cruise 2020 design which is on 80% discount now. Last 2 days of #merdekaSale . Don't miss it! Click in BIO #supportLocal

Kimly Zichar is no new name with 28 outlets islandwide and I used to dine with the family at its Yishun outlet which is right below my grandma’s block.

Now with @foodpandasg, I can order my hearty meal from Kimly Zichar conveniently without the need to leave home 😊Some of the food I tried recently are :
Egg Fried Rice
Prawn Paste Wings
Taiwanese Wine Eggplant French Bean
Beancurd Prawn Roll

Know what’s more? Simply order $30 worth of Kimly Zichar dishes from @foodpandasg and receive a FREE Stainless Steel Pocketed Cutlery Set (while stock last).

#foodpandasg #kimlyzichar

各位觀眾，酒意思Sip with Joyce 的餐酒搭配影片已經來到第12集囉！

不曉得大家有沒有聽過蒼蠅頭這道菜？很多人以為這道菜起源於四川，但它可是一道非常道地的台灣菜喔！

這集，我非常榮幸邀請到一位我十分欣賞的花藝師 Dani Chou，來為我們示範這道菜。Dani 說：「每次煮蒼蠅頭時，都會讓她想起台灣，一個充滿愛及美好童年回憶的地方。」

葡萄酒配著蒼蠅頭一起享用，會合拍嗎？想知道答案，那就接著看下去！
非常感謝 Dani 的熱情參，能跟 Dani 一起合作這個單元，真的是太棒了！ 喜歡花藝的朋友們，一定要到 Dani 的 IG 及網站上看她的作品喔！

Dani Chou:
IG: @petalsbydani | https://www.instagram.com/petalsbydani/
Website: https://www.petalsbydani.com/

想要找更多、更精采有趣的餐酒搭配請至 酒意思 Sip with Joyce
網站： https://www.sipwithjoyce.com/
臉書：https://www.facebook.com/sipwithjoyce
IG: @joyce_foodnwine | https://www.instagram.com/joyce_foodnwine/
===

Ladies and gentlemen, here comes 酒意思Sip with Joyce’s 12th food and wine pairing video!!! 🙌🙌🙌

Have you ever heard of Flies’ Heads? It’s a unique and authentic Taiwanese dish but oftentimes people mistakenly think it’s from Sichuan.

In this video, I’m very excited to have my friend, Dani, a talented floral designer and the founder of Petals by Dani, show us how to make vegetarian version of Flies’ Heads. It’s a quick and easy fix for a weeknight meal and goes really well with rice.

Watch the full video on my YouTube channel: 酒意思Sip with Joyce and find out my wine recommendation to pair with Flies’ Heads.

Special thanks to Dani Chou, Laurent-Perrier Champagne, Teuwen Communications, and Bruce Kuo. Without your support, the video won’t be able to complete. 🙏❤️🙏

Don't forget to check out Dani Chou's beautiful work on IG and website.
IG: @petalsbydani | https://www.instagram.com/petalsbydani/
Website: https://www.petalsbydani.com/

Looking for more food and wine pairing ideas, please visit 酒意思(Joyisi) Sip with Joyce Website: https://www.sipwithjoyce.com/
Facebook：https://www.facebook.com/sipwithjoyce
Instagram: @joyce_foodnwine | https://www.instagram.com/joyce_foodnwine/

📌買【Vitantonio】手持式攪拌棒五件組
按這裡→ https://lihi1.com/Qyad1
1. 薑糖油膏
〔材料〕
薑 70公克／ginger 70g
糖 60公克／sugar 60g
醬油膏 120公克／thick soy sauce 120g
開水 40公克／boiled water 40g
〔作法〕
(1) 薑先打成薑末後，加入糖、醬油膏、水，再攪打到均勻即可。（小字：冷藏可保存7天）

2. 古早味薑糖蕃茄
〔材料〕
薑糖油膏 適量
甘草粉 少許／licorice powder q.s.
牛蕃茄 1顆／tomato 1pcs
〔作法〕
(1) 薑味沾醬加入少許甘草粉後攪勻備用。（小字：注意！ 才是正宗古早味！）（甘草粉小字：甘草香氣增添風味）
(2) 蕃茄先切對半、去除蒂頭後切塊。
(3) 搭配作法1的沾醬食用即可。

3. 搭燙青菜
〔材料〕
薑糖油膏 適量
鹽 1茶匙／salt 1tsp.
油 1大匙／oil 1tbsp.
A菜 300公克／Taiwanese lettuce 300g
〔作法〕
(1) 水煮滾後放入鹽、油和A菜，汆燙至菜葉軟嫩後撈起，瀝乾水分後淋上薑糖油膏即可。

4. 搭水煮肉片
〔材料〕
薑糖油膏 適量
蔥段 10公克／chopped scallion 10g
薑片 10公克／sliced ginger 10g
米酒 1大匙／cooking rice wine 1tbsp.
豬肉片 400公克／pork slices 400g
〔作法〕
(1) 水煮滾後放入蔥段、薑片、米酒與豬肉片，滾煮1～2分鐘至肉片變白、熟透後，只撈出肉片，淋上薑糖油膏即可。


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台湾焼きビーフンの作り方の動画です
バーミヤンの期間限定メニューです！

チャンネル登録はこちらから
https://www.youtube.com/user/papadesuyo777

レシピ：https://cookpad.com/recipe/6694169
ブログ記事：https://ameblo.jp/cooking-s-papa/entry-12662236323.html

0:00　開始
0:18　干し椎茸の作り方
6:22　ビーフンの戻し方
7:21　ビーフンのタレの作り方
7:53　本調理
9:15　完成

台湾焼きビーフン（1人分）
　ビーフン：40g
　サラダ油：適量
　海老：3尾
　担仔そぼろ：50g
　キャベツ：50g
　ニラ：2本
　人参：15g
　木耳：10g
　玉子：1個
　合わせ調味料：約70㏄
　ごま油：少々
塩胡椒：少々

合わせ調味料（2人分）
　海老殻スープ（水で可）：60㏄
　椎茸の戻し汁：40㏄
　紹興酒：大さじ1
　淡口醤油：小さじ2
　オイスターソース：小さじ2
　塩胡椒：少々

担仔そぼろ（160g分）
　豚ひき肉：150g
　玉ねぎ：50g
　干し海老：10g
　干し椎茸：1枚
　紹興酒：大さじ1
　醤油：大さじ2
　オイスターソース：小さじ1
　砂糖：小さじ1
　干し海老の戻し汁：60㏄
　干し椎茸の戻し汁：40㏄

★フォローよろしくお願いします！/Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

チャンネル登録後にベルマークを押すと新しい動画の通知が届くようになります。

How to make Taiwanese Fried Rice Noodles.

Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777

Recipe in Japanese：https://cookpad.com/recipe/6694169
Report in my blog：https://ameblo.jp/cooking-s-papa/entry-12662236323.html

Taiwanese Fried Rice Noodles（for 1 serving）
40 g rice noodle
some salad oil
3 shrimp
50 g Ta-a Soboro
50 g cabbage
2 Chinese chives
15 g carrot
10 g wood ear mushroom
1 egg
about 70 ml mixed seasoning
some sesame oil
　some salt and pepper

Mixed seasoning(for 2 serving)
60 ml shrimp shell stock
40 ml shiitake mushroom stock
1 tbsp Shaoxing wine
2 tsp light soy sauce
2 tsp oyster sauce
some salt and pepper

Ta-a Soboro(160g )
150 g ground pork
50 g onion
10 g dried shrimp
1 dried shitake mushroom
1 tbsp Shaoxing wine.
2 tbsp soy sauce
1 tsp oyster sauce
1 tsp sugar
60 ml dried shrimp stock
40 ml dried shiitake stock

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Twitter: http://twitter.com/s_papa777
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http://commons.nicovideo.jp/material/nc151
作曲/演奏(Composition/performance )：igrek-U　　　　　
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#バーミヤン #再現 #料理動画