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

A very very washed down idea of what i eat in a day 😅 In real life it's a lot more snacking in between =X 🙈

@shinyakososg really help me so much cox i've been feasting SO MUCH since before Christmas i think i over compensate a lot cox my liquid diet fail 🥲😂 It made me more of a food monster than anything.

But heng i never gain back the weight 😍 Thanks to @shinyakososg enzymes! It a supplement that helps to break down carbs and fats!!! Like even simple thing like BBT, i no longer feel guilty for downing the whole cup including the boba 😁

I've been on @shinyakososg enzymes for a month now!!! No bloated feeling after a carbo-double meal 😳 No constipation next day! It's perf. So what i do is for all light meals like my breakfast usually very light if i even do take, then i'd use the BLUE 🔵 one, for lunch and dinner i will take the GOLD 🟡 one. And then for before night time, i will take the Nighttime one is a bag!! 🌙

Shinya koso is Japan's #`1 Natural Digestive Enzyme that helps with digestion and gut health which may in turn help to lose weight 💃🏻 achieve better complexion 🥰 and have better sleep!! 😴

Shinya koso is currently having a promo for up to 30% off, available exclusively at Guardian stores and online 🤩 Use promo code SHINYAQIU2OFF for $2 off until 31st jan only!!!

Vietnamese spicy beef noodle soup (bún bò Huế) and a glass of rum punch. 🍲🥃
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
♨️ Recipe (serves 4-6)
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1️⃣ Prepare the broth: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Place 2 lbs of beef/pork bones into a pot with water and boil away the impurities (5-10 mins). Dump the pot, rinse the bones, and clean the pot.
• Return the bones to the cleaned pot, add 2 lbs of beef shank, 6 stalks of bruised lemongrass, 1 peeled yellow onion, 1 tbsp salt, 1 tbsp sugar, and fill with 5 liters of water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Bring to boil over high heat and lower to a simmer for 1 hour. Occasionally, skim off the scum on top to ensure clear broth.
• When the beef shank is cooked, remove it, let it cool and then slice. Meanwhile, the broth should still be simmering for another 1-2 hours.
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2️⃣ Add the Bún bò Huế flavors:
• In a pan, heat 3 tsp vegetable oil and sauté with 1 tbsp each of minced garlic, shallots and lemongrass. Add 1 tbsp chili, 2 tbsp sugar, 2 tbsp fish sauce, and 4 tbsp of the broth. Let it simmer for 5 mins and add it to the broth.
• Dissolve Vietnamese fermented shrimp paste (mắm ruốc huế) in 1 cup of water. Let it sit for 10 mins.
• In a sauce pan, bring to a boil 2 cups of water with the dissolved shrimp paste. Turn off heat and let sit for 15 mins. Sentiments will settle on the bottom so only extract the clear liquid on top and add it to the broth.
• Adjust the flavor of the broth with more fish sauce, salt, chili, and chicken/pork stock as needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3️⃣ Assemble the bowl:
• Buy rice vermicelli noodles and cook it as directed by the package.
• Add a handful of noodles and the sliced beef, optional: add boiled blood cubes, shrimp patties or Vietnamese ham.
• Add the broth and garnish with chopped spring onions, cilantro, and fresh herbs. Enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by my wifey @travelfoodstyle
#davidthefoodie #foodie #food #noodles #vietnam #vietnamesefood #vietnamese #homemade #cooking #homecooking #fresh #foodporn #delicious #hungry #breakfast #lunch #dinner #nomnom #cookingrecipes #cookingathome #homecook #cheatmeal #bunbohue #recipe

Bún bò Huế! Vietnamese spicy beef noodle soup. One of my all time favorites! ❤️🍲
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
♨️ Recipe (serves 4-6)
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1️⃣ Prepare the broth: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Place 2 lbs of beef/pork bones into a pot with water and boil away the impurities (5-10 mins). Dump the pot, rinse the bones, and clean the pot.
• Return the bones to the cleaned pot, add 2 lbs of beef shank, 6 stalks of bruised lemongrass, 1 peeled yellow onion, 1 tbsp salt, 1 tbsp sugar, and fill with 5 liters of water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
• Bring to boil over high heat and lower to a simmer for 1 hour. Occasionally, skim off the scum on top to ensure clear broth.
• When the beef shank is cooked, remove it, let it cool and then slice. Meanwhile, the broth should still be simmering for another 1-2 hours.
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2️⃣ Add the Bún bò Huế flavors:
• In a pan, heat 3 tsp vegetable oil and sauté with 1 tbsp each of minced garlic, shallots and lemongrass. Add 1 tbsp chili, 2 tbsp sugar, 2 tbsp fish sauce, and 4 tbsp of the broth. Let it simmer for 5 mins and add it to the broth.
• Dissolve Vietnamese fermented shrimp paste (mắm ruốc huế) in 1 cup of water. Let it sit for 10 mins.
• In a sauce pan, bring to a boil 2 cups of water with the dissolved shrimp paste. Turn off heat and let sit for 15 mins. Sentiments will settle on the bottom so only extract the clear liquid on top and add it to the broth.
• Adjust the flavor of the broth with more fish sauce, salt, chili, and chicken/pork stock as needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3️⃣ Assemble the bowl:
• Buy rice vermicelli noodles and cook it as directed by the package.
• Add a handful of noodles and the sliced beef, optional: add boiled blood cubes, shrimp patties or Vietnamese ham.
• Add the broth and garnish with chopped spring onions, cilantro, and fresh herbs. Enjoy!
⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍Homemade by my wifey @travelfoodstyle
#davidthefoodie #foodie #food #noodles #vietnam #vietnamesefood #vietnamese #homemade #cooking #homecooking #fresh #foodporn #delicious #hungry #breakfast #lunch #dinner #nomnom #cookingrecipes #cookingathome #homecook #cheatmeal #bunbohue #recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!

FYI: Dried soy meat I used.
https://amzn.to/3zBFQ4m

---------------------------------
Vegan Karaage (Soy Meat Fried Chicken) Recipe

Difficulty: Very Easy
Time: 40min (incl. marinating time)
Number of servings: 4

Ingredients:
100g (3.5oz.) dried soy meat blocks https://amzn.to/3zBFQ4m
* 2 tbsp. soy sauce
* 2 tbsp. sake
* 1 tbsp. grated ginger
* 1 clove grated garlic
* 1 tsp. sesame oil
2 tbsp. Katakuriko (potato starch)
deep frying oil
lemon wedges if preferred

Directions:
1. In a boiling water, cook dried soy meat blocks for 4 minutes. Or as directed on its package. Wash well (change water for a few times) to remove the bad smell, then drain well.
2. Mix the seasonings in a bowl and marinate the soy meat for about 30 minutes. Overnight is okay, longer makes them tasty.
3. Drain lightly (do not squeeze out the marinade liquid), coat with Katakuriko in a plastic bag.
4. Deep fry in oil at 180C (350F) until crisp golden brown.
5. Serve with lemon wedges if you like.

レシピ（日本語）
http://cooklabo.blogspot.com/
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
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♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
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甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

＃EATINGSOUNDS＃WAGYUSTEAK ＃SANDWICHRECIPE


bread
200 g high-gluten flour
3 g salt
20g sugar
5 grams yeast
200g fresh milk

Fried beef
Cover the surface with a layer of flour
Dip with whole egg liquid
Bread flour

sauce
80g of wine
Tomato sauce 40g
Soy sauce 30g
Sugar free




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welcome to leave a message/subscribe/open the little bell 🔔 ✦



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