我每天早上都有吃蜜糖的习惯,这些年来真的什么蜜糖都试过了。
到今天,我还是相信本地的蜜糖,原因有很多,欢迎大家一起聊聊关于喝蜜糖的经验😊
🍯 👉🏻 @some.ting.sweet (IG) or WhatsApp 👉🏻 +60 12 524 8772
This brand of honey is trully natural and pure, directly harvested from hives to jar, without going through any processing, no added sugar n preservative too. It is harvested from a farm located at a mountain of East Java.
This is a Multifloral honey and the species of bees is Apis Mallifera. Farmers rear the bees themselves.. So is basically their babies.. They feed the bees with honey collected throughout the year. No single refined sugar that given to the bees. They are so proud to share with you that they are non sugar fed bees, safe for the bees and also us as their end user.
#labtested
#natural
#norefinedsugaradded
#supportlocalbusiness
同時也有35部Youtube影片,追蹤數超過6,100的網紅Chris Wong Private Kitchen Cooking Channel,也在其Youtube影片中提到,Korean Pickled Onion Ingredients: Onion ---------------------------------- 3 Pcs Korean Green peppers ------- 3 Pcs Licorice Root ------------------...
「the sugar jar」的推薦目錄:
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- 關於the sugar jar 在 TaipeiEater Facebook 的精選貼文
- 關於the sugar jar 在 Facebook 的最讚貼文
- 關於the sugar jar 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
- 關於the sugar jar 在 This Family Youtube 的最佳貼文
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- 關於the sugar jar 在 The Sugar Jar | Houston TX - Facebook 的評價
- 關於the sugar jar 在 Yasmine Cheyenne — The Sugar Jar - with Alex Elle - YouTube 的評價
- 關於the sugar jar 在 48 Sugar Jars ideas - Pinterest 的評價
the sugar jar 在 TaipeiEater Facebook 的精選貼文
🧔🏻🍖HAN’S SNACK BOX 2.0🍗📦— $1800
@bottlesstw is going “South” this time!! And man is it authentic 🥧✨
🍗“Winner Winner Chicken Dinner” fried chicken box feeds 4-6 people and contains a whole southern fried chicken, potato salad, apple slaw, mac n’ cheese, oven-baked vegetables, and brown butter cornbread for you and your fam to enjoy at home! (Again, the portion size is quite big, so brace yourself 😂)
Order today before it’s sold out!
🍯🍫CATHY’S SNACK JAR 🍩🍭—$600 👩🏻✨
📦 All boxes come with 3 jars of goodness!! 😍 My favorite is their banana cream pie, it’s bomb I promise. 😉✨
🥭 MANGO PANNA COTTA—Coconut panna cotta, fresh mangoes in lime, desiccated coconut, toasted lavender.
🍌BANANA PIE—
71% chocolate mouse, vanilla custard, fresh bananas, honey cookie crumbs.
🍎 APPLE PIE—
Cinnamon caramel, apple compote, white chocolate whipped ganache, brown sugar oatmeal crisp.
🛵 For Self Pick up & Delivery
INLINE: https://reurl.cc/7ro07Q
🚘 For Self Pick Up
ICHEF: https://reurl.cc/4amrLY
📮南京復興站
☎️ (02) 2514-0089
📌 26-1, Qingcheng Street, Songshan District, Taipei City, 105
👯 Tag a friend below!! 👇👇👇
#️⃣ Taipeieater
#mukbang #beautifulcuisines #friedchicken #mashedpotatoes #taipeieats #taipeifood #macncheese #bananacreampie #taipeifoodie #taipeibar #bottless #fastfoodlover #hungryintaipei #yummyday #popdaily #popyummy #東區 #東區美食 #南京復興 #大安 #大安美食 #台北餐酒館 #非瓶 #外帶 #外送 #外送美食
the sugar jar 在 Facebook 的最讚貼文
朋友的 home made 花生酱😍
很香浓好吃。不会过油过甜!😍
1罐 RM23+RM8(运费)=RM31
2罐 RM46+RM8(运费)=RM54
3罐 RM69(免邮)
💥 要买的话可以联络
📲 DiVen 010 236 7296
100% 纯天然自制顺滑花生酱
(净重:330g)
#不含防腐剂
#不含添加剂
#不含顏色素
原料:花生,糖(少许),盐(少许)。
储存说明:
保持罐子紧闭 ,储存在凉爽和干燥的地方。 表面会出现花生油, 使用前搅拌以获得更好的口感。 建议在3个月内食用以获得最佳口感。
----------------------------------------
1 Bottle RM23+RM8 (Postage) = RM31
2 Bottles RM46+RM8 (Postage) = RM54
3 Bottles RM69 (Free Postage)
100% Natural Homemade Creamy Peanut Butter
(Per bottle nett weight 330g)
# No Preservatives
# No Artificial Flavouring or Colouring
Ingredients : Peanuts, Sugar, Salt
Storage Instructions:
Keep jar tightly closed. Store in dark, cool, and dry places. Oil will appear on the surface. Stir before use for better taste. It is recommended to consume within 3 months for the best taste.
💥可以放一年哦
the sugar jar 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
Korean Pickled Onion
Ingredients:
Onion ---------------------------------- 3 Pcs
Korean Green peppers ------- 3 Pcs
Licorice Root --------------------- 3 slices
Red Date/Jujube --------------- 2 Pcs
Leek ---------------------------------- 1 Stalk
Dried Red Pepper -------------- 1 Pcs
Korean Soy Sauce ------------- 1 Cup
White Vinegar ------------------- 1 Cup
Sugar -------------------------------- 1 Cup
Water ------------------------------- 1 Cup
Plum Syrup ---------------------- 1 Tbsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit @Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Put the cut onion, Korean green pepper into a sterilized jar.
2. Prepare a sauce pan, put the Korean soy sauce, white vinegar, sugar, water, plum syrup, licorice root, red date, leek, dried red pepper in it.
3. Cook on medium low heat for 8 - 10 minutes.
4. Pour the sauce into the onion jar.
5. Close the lid and put in under room temperature for one day. Then we can store it in the fridge.
Enjoy
韓式醬漬洋蔥
材料:-
洋蔥(切塊) - 3個
青陽辣椒(切細) - 3隻
甘草 - 3片
紅棗 - 2粒
大蔥 - 1棵
乾紅辣椒 - 1隻
韓式醬油 - 1杯
白醋 - 1杯
糖 - 1杯
水 - 1杯
梅子液 - 1湯匙
1. 將洋蔥塊、青陽辣椒放入已消毒之玻璃瓶內備用。
2. 鍋內加入韓式醬油、白醋、糖、水、梅子液、甘草、紅棗、大蔥、乾紅辣椒,燒開後,中小火煮8-10分鐘;然後注入玻璃瓶內,放於室溫一天,然後置於冰箱內儲存便可。醬漬洋蔥雪凍後即可享用。
小貼士:-
1. 醬油、水、白醋和糖,為最基本的醬漬材料。如果想有更具風味的醬漬汁底,可隨個人喜好加入紅棗、甘草、大蔥、梅子液、乾辣椒等材料,使味道更豐富。
2. 保存期約1個月多。餘下之醬漬汁可重新添加適當之醬油、水、糖和白醋,煮滾後,便可從新醬漬其他食材。
the sugar jar 在 This Family Youtube 的最佳貼文
Tom Yum Fried Chicken by Jimmy’s Table
I love making fried chicken. I love eating fried chicken. I was craving fried chicken while making Thai food and thought, "why not make a Thai style fried chicken?" Rachel and I loved eating fried chicken off the streets of Bangkok, so I decided to give it a shot. This was my first attempt and it was a success, as I stuck to the basics of marinating and deep frying. For this recipe, I marinated the chicken in Tom Yum paste to give it that sweet, sour and spicy flavor. It worked perfectly as the meat absorbed all the flavors and the crispy skin and batter on the outside gave it the tasty deep fried crunch. I hope you enjoy this recipe!
Ingredients 食材:
Marinade ingredients:
Tom Yum Paste (sold in a jar at City Super) (冬蔭功醬)
1 cup of hot water (熱水)
Main ingredient:
Chicken drumsticks and thighs(雞腿肉)
Deep frying ingredients:
3 cups of white flour (麵粉)
3 tablespoons of garlic powder (蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
1 tablespoon of Cayenne powder or chili powder (辣椒粉)
2 tablespoons of onion powder (洋蔥粉)
1 tablespoon of white pepper (白胡椒)
3 teaspoons of salt (鹽巴)
1 cup of milk (牛奶)
1 tablespoon of white vinegar (白醋)
Peanut oil for deep frying (花生油)
Finishing Ingredients:
Thai Sauce Ingredients (食材):
*Video how to make in Thai Pomelo Salad Recipe
1/4 cup Fish Sauce (魚露)
1/4 cup Vinegar (白醋)
1/4 cup Sugar (糖)
1/4 cup Garlic (大蒜) - minced
2 Spicy Red Chilis (小辣椒) - minced
3 Limes (檸檬) - halved and squeezed for juice, seeds removed
Toppings:
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)
STEP 1
Make marinade. Add in 4-5 tablespoons of Tom Yum Paste into a bowl. Because the paste is thick, slowly add in boiling hot water to dissolve the paste into a thicker fluid. If you add too much, it will get too watery and reduce the flavor of the paste. Stir until even.
步驟1
製作醃雞肉的醬汁。將4-5湯匙冬陰功醬放入一個碗中。由於糊狀物很稠,所以緩慢加入沸騰的熱水將醬汁來溶解。如添加過多,它會變得太水並減少醬汁的風味。攪拌至均勻。
STEP 2
Marinade the chicken by adding in the marinade sauce. Turn the chicken so that it is evenly coated.
步驟2
將雞肉浸泡至冬蔭功醬汁中,並讓雞肉完全被醬汁包覆著。
STEP 3
Once coated, put the chicken into a ziplock bag and put into the refrigerator overnight to seal in the flavors. When ready to fry, be sure to let the chicken rest on the table until it reaches room temperature. You don’t want to deep fry a cold chicken leg or it will definitely be raw inside.
步驟3
將雞肉裹完醬汁之後,雞肉連同醬汁一同放入夾鏈袋中,放到冰箱醃製過隔夜。如果你要炸雞時,必需確保從冰箱拿出來的雞肉已經完全退冰至常溫,你不會想要油炸完一隻雞腿而裡面是生的肉。
STEP 4
If you want to make it for the same day, then marinade it for at least 30 minutes to 1 hour and leave it on the table in room temperature to try to absorb as much flavor as possible.
步驟4
如果你要在當天油炸這炸雞,則將雞肉在常溫中醃製至少30分至1小時,讓雞肉能吸收足夠醬汁味道。
STEP 5
Make the deep frying mix by adding about 3 cups of flour into a large mixing bowl. Then add in about 3 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 2 tablespoons of onion powder, 1 tablespoon of cayenne chili powder, 1 tablespoon of white pepper, 3 teaspoons of salt. Stir evenly.
步驟5
製作炸粉。將3大杯麵粉放入大盆中,加入3湯匙的大蒜粉、1湯匙的黑胡椒粉、2湯匙的洋蔥粉、1湯匙的辣椒粉、1湯匙白胡椒粉、3茶匙的鹽巴,攪拌均勻。
STEP 6
Make buttermilk mix. Add in 1 cup of milk and 1 tablespoon of white vinegar into a large bowl. Whisk together and let it sit for 5-10 minutes.
步驟6
製作白脫鮮乳。在碗中加入1杯牛奶以及1湯匙的白醋,攪拌均勻放置5-10分鐘,讓醋跟牛奶發生化學反應,就完成了。
STEP 7
Now we are ready to deep fry. Start by heating a pot of peanut oil. Peanut oil has a higher heat and smoke point, and it tastes great and is healthier than many other oils.
步驟7
現在我們準備油炸。 首先加熱一鍋花生油。 花生油的發熱量和冒煙點更高,而且比許多其他油都味道更香,更健康。
[TIP] Not mentioned in the video, but a good tip to fry the chicken faster and more evenly, is to take a chopstick and poke 15-20 times into the chicken meat before you soak it into the milk vinegar.
STEP 8
Add and coat the marinaded chicken into the milk vinegar mix. Then remove and place the chicken into the deep fry flour mix. Coat generously and evenly so the entire chicken is covered in the flour mix.
步驟8
將醃好雞肉先放入自製的牛奶白醋中,沾裹一圈後,再放入炸粉的盆中,沾裹一圈,將炸粉完全的包裹住雞肉。
STEP 9
Carefully add the chicken into the hot oil. Be careful as the oil can pop and burn you. Lower the heat so that you can slowly fry the chicken without burning the outside. If your pot is big enough, you can deep fry more than one drumstick at a time.
小心把雞肉加入熱油中因為油會彈出。 若鍋足夠大,則可一次油炸多個雞腿。
STEP 10
Deep fry for about 10 minutes and then measure the meat temperature. If the chicken is over 80 degrees Celcius, then remove and rest on some paper towels to absorb the oils. If you don’t have a thermometer, use a chopstick and stick it in the thickest part of the meat. If the chopstick goes in and out easily, then it is ready.
步驟10
炸約10分鐘,然後測量肉的溫度。 如果雞肉超過攝氏80度,可以取出並放在一些紙巾上吸收油脂。 如果沒有溫度計,用筷子將其粘在最厚的肉上。 如果筷子插進去並且輕鬆,就好了。
STEP 11
Plate by pouring thai fish sauce (instructions video can be found in my first pomelo salad recipe) and then sprinkling on deep fried shallots and garlic.
步驟11
最後擺盤,淋上泰式魚露醬汁(在我第一部影片柚子沙拉的料理有食譜喔!)接著撒上炸紅蔥頭以及炸大蒜,就完成摟!
Directed&Edited by Apple
the sugar jar 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello everyone, today we're going to show you how to make 2 types of Japanese pickled ginger: Gari (ガリ/新生姜の甘酢漬け) and red pickled ginger (紅しょうが).
Gari and red pickled ginger are two types of tsukemono. Gari is marinated by sugar and vinegar, so it tastes sweet and sour, and is often served with sushi and sashimi, so it's called sushi ginger, too. Red pickled ginger is julienned young ginger pickled in red plum vinegar, so the red color is from the vinegar. Red pickled ginger is often served with donburi such as gyūdon and katsudon. They both are most common pickles can be found in Japan.
As we know, ginger is very useful in improving stomach performance and digestion. It’s why most Asian people prefer ginger in the fresh form. It increase the flavor of their dishes. Sushi ginger and red ginger are so easy to make, you can make it a little as you need to stay in the refrigerator in summer times. Hope you like this video. Enjoy. :-)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/a7kcKpBmUjY
---------------------------------------------------------------------------------------------
Sushi Ginger And Red Pickled Ginger Recipes
✎ Ingredients
☞ Sushi Ginger / Gari (ガリ/新生姜の甘酢漬け)
fresh young ginger root 150g
rice vinegar 120ml
granulated sugar 60g
salt 2g
☞ Pickled Red Ginger (紅しょうが)
fresh young ginger root 150g
plum vinegar 60ml
salt 5g
✎ Instructions
☞ Sushi Ginger / Gari (ガリ)
1. Wash the root of gingers, then use a spoon to gently scrape away the brown spots.
2. Cut along the lines of the pattern, slice the ginger thinly.
3. Pour water in a small saucepan over medium high heat and bring to a boil, when it's boiling, add ginger slices into the pan, while boiling again, keep cooking for 1~2 minutes.
4. Drain the ginger slices over a sieve and let cool for 10 minutes.
5. In a small pot, add rice vinegar and sugar and salt over medium heat, stirring to dissolve the sugar and salt. Remove from heat, ,let cool.
6. Squeeze the water out of ginger with your clean hands, then put them in a clean jar.
7. Add rice vinegar mixture into the jar, close the lid and place in refrigerator overnight.
☞ Pickled Red Ginger (紅しょうが)
1. You can wash the ginger whatever the way easy for you, then use a spoon to scrape the ginger skin off.
2. Cut ginger as a slice, and then cut into into 0.3cm width julienne.
3. Add salt and mix well to get covered all over. Now rest for 30 minutes.
4. Squeeze the water out of ginger with your clean hands, then put them in a clean sterilized jar, and put ginger julienne into it.
5. Pour 60ml plum vinegar, this red color came from red plum, so it's naturally color. Close the lid and place in refrigerator overnight.
----------------------------------------------------------------------
#JapaneseFood
#SushiGinger
#easyRecipes
the sugar jar 在 Yasmine Cheyenne — The Sugar Jar - with Alex Elle - YouTube 的美食出口停車場
In her debut book The Sugar Jar : Create Boundaries, Embrace Self-Healing, and Enjoy the Sweet Things in Life, Yasmine Cheyenne offers ... ... <看更多>
the sugar jar 在 48 Sugar Jars ideas - Pinterest 的美食出口停車場
Aug 3, 2012 - Explore Countlan Magazine's board "Sugar Jars", followed by 542 people on Pinterest. See more ideas about sugar jar, sugar, sugar bowl. ... <看更多>
the sugar jar 在 The Sugar Jar | Houston TX - Facebook 的美食出口停車場
The Sugar Jar , 侯斯頓. 3404 個讚好· 42 人正在談論這個· 26 次簽到. Custom cookies. Note:The best way to reach me is through email, FB message, or text. ... <看更多>