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beyourselfchulanmaria · 1 year

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About this hiking & camping places in Taiwan :

烏來．桶后溪．桶后越嶺古道 (桶後林道)

桶後越嶺步道是一條穿越雪山山脈，從大台北直接進入宜蘭的越嶺步道，而且難度不高，半天就能走完。此外，桶後溪的溪流地形豐富，不同的區域呈現全然不同的風景，據說「不至桶後，不知台北溪流之美。」

桶後越嶺道全段桶后林道 – 烏來到礁溪 /hiking - 老蝦 (帶隊朝聖西班牙、日本、秘魯專門作家／靈氣導師／皮拉提斯教練／山岳教練／生活教練 )

#travel list #hiking #camping #taiwan #山上的悟空 kerry me #老蝦 #super girls

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hidekigogo · 2 years

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海老と豆腐の塩煮込み。蝦仁豆腐。あっさり目、控えめな塩味が海老、豆腐でうまいわ。 . #上海料理幸園 #海老と豆腐の塩煮込み #蝦仁豆腐 #大崎 #大崎グルメ #中国料理 (上海料理幸園) https://www.instagram.com/p/CjDBO4VP6n-/?igshid=NGJjMDIxMWI=

#上海料理幸園 #海老と豆腐の塩煮込み #蝦仁豆腐 #大崎 #大崎グルメ #中国料理

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shinyeagleparadise · 7 days

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『【現貨】北投阿嬤手作肉粽 200g 70年老店新聞專訪店家天然手作、無化學添加北投市場70年老字號品牌』，售價只要$59！立即上蝦皮購物逛逛=> https://s.shopee.tw/30Sb2LuE5D #端午節 #蝦皮購物 #北投阿嬤手作肉粽 #70年老店 #新聞專訪店家 #天然手作 #無化學添加 #北投市場 #70年老字號品牌

#端午節 #蝦皮購物 #北投阿嬤手作肉粽 #70年老店 #新聞專訪店家 #天然手作 #無化學添加 #北投市場 #70年老字號品牌

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antsloveyun · 3 months

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#「釣蝦女神」沐雨柔出手超派　「連續技狂中蝦」網驚：老闆流淚了

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generousfanphilosopher · 1 year

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夜市經濟的火爆專案：四川特色冒菜！2

3、炒好的老料最好是靜置兩天才使用，這樣效果會更好些。等到製冒菜鍋底時取出加入湯鍋中。

冒菜碗料的配方

蔥花10克、蒜茸5克、芹菜末15春藥王春藥媚藥催情藥聽話藥迷藥高潮藥迷情噴霧壯陽藥女用催情藥女用聽話春藥女用迷昏春藥女用高潮刺激性愛迷情噴霧男用助勃增硬男用耐力持久男用陰莖增大克、澳宴奇-油脂粉精2克、榨菜顆粒5克、調料油2克、花椒油1克、雞精、特製豆豉醬15克、香油1克。

特製豆豉醬的製作和配料;

豆豉（剁茸）500克、澳宴奇籽油（濃香型）5克、薑末20克、蒜末100克、耗油100克、蝦皮（剁細）20克、雲粟香-粟粉10克

、辣妹子醬50克、蒜茸辣醬20克、老油300克。

淡鹵水冒菜的鍋底料和製作

1、將牛油100克、豬油50克、雞油50克、沙拉油100克

新款催情水春藥噴劑外用春藥催情精油助情香水失憶水女用快感液迷情香水聽話香水潤滑液精品春藥媚藥香薰外用高潮春藥性信息素香水催情香煙女用口服液迷情檀香金蒼蠅催情水美國卡宴催情水尼蒙爾克素新貓女迷情液

、草果10克、澳宴奇籽油（濃香型）5克白寇15克、八角50克、小茴香15克、三奈20克、桂皮20克、丁香3克、香葉5克入溫水泡制2小時。

2、鍋中加3000克高湯，將全部香料、干辣椒150克、花椒30克一同倒入鍋中熬制30分鐘即成。

#3、炒好的老料最好是靜置兩天才使用，這樣效果會更好些。等到製冒菜鍋底時取出加入湯鍋中。#冒菜碗料的配方 #蔥花10克、蒜茸5克、芹菜末15春藥王春藥媚藥催情藥聽話藥迷藥高潮藥迷情噴霧壯陽藥女用催情藥女用聽話春藥女用迷昏春藥女用高潮刺激性愛迷情噴霧男用助勃增硬男用耐力持 #特製豆豉醬的製作和配料;#豆豉（剁茸）500克、澳宴奇籽油（濃香型）5克、薑末20克、蒜末100克、耗油100克、蝦皮（剁細）20克、雲粟香-粟粉10克 #、辣妹子醬50克、蒜茸辣醬20克、老油300克。#淡鹵水冒菜的鍋底料和製作 #1、將牛油100克、豬油50克、雞油50克、沙拉油100克 #新款催情水春藥噴劑外用春藥催情精油助情香水失憶水女用快感液迷情香水聽話香水潤滑液精品春藥媚藥香薰外用高潮春藥性信息素香水催情香煙女用口服液迷情檀香金蒼蠅催 #、草果10克、澳宴奇籽油（濃香型）5克白寇15克、八角50克、小茴香15克、三奈20克、桂皮20克、丁香3克、香葉5克入溫水泡制2小時。#2、鍋中加3000克高湯，將全部香料、干辣椒150克、花椒30克一同倒入鍋中熬制30分鐘即成。

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jonnyha · 2 years

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#蝦 #エビ #海老 #prawn #shrimp #lobster . #PrawnMee . #KualaLumpur #クアラルンプール #マレーシア #Malaysia #TamanDesa #タマンデサ #ペン習字 #筆ペン #漢字 #書道 #書法 #書遊 #毛筆 #墨 #習字 #日本文化 #筆文字 #文字 #和文化 #創作書道 #インスタ書道部 #書道好きな人と繋がりたい (at Yeye Cafe 爷爷的避风港) https://www.instagram.com/p/ClYN3lOPRP8/?igshid=NGJjMDIxMWI=

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amethyst15690 · 2 years

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久違的愛情大眾占卜，這次主要使用預兆教科書，同時與月老星君、大天使加百列同時連線，為寶寶們感應你的正緣，ta有什麼特質、你們相遇時會有什麼徵兆、何時會出現，你們彼此希望對方可以有怎樣的特質，並且ta會想要跟你說什麼話?一一揭曉，但願你們都能夠有情人終成眷屬，一起為地球創造更多幸福的能量場。月老想把你的紅線牽給誰?生命靈數水晶手鍊3選1(不限性別、不限時間、不限狀態-單身尤佳、時間軸在說明欄)感謝大天使加百列協助解析，感謝宇宙，Amethyst愛情大眾占卜 https://youtu.be/FA1O4YJk9Gw 【Amethyst生命靈數客製化手鍊與能量產品的蝦皮賣場全新改版】 https://shopee.tw/yinyue0203 我11/5會到台中的文心森林公園擺攤，會帶很多能量校準產品和現場客製化專屬的生命靈數水晶錦囊，歡迎大家一起來共襄盛舉唷!! 🌈彩虹友善市集｜基好事吉🌈 📍活動時間：11/05(六) 10：00-18：00 📍活動地點：文心森林公園( 台中市南屯區文心路一段289號 ) 這次會帶很多能量校準跟水晶商品~~ 購買任一產品都可以免費抽卡速占一次唷^^ #愛情占卜 #脫單 #單身 #預兆教科書 #月老 #大眾占卜 #蝦皮賣場更新 #文心森林公園 #基好市集 https://www.instagram.com/p/CkjFNwoPBW7/?igshid=NGJjMDIxMWI=

#愛情占卜 #脫單 #單身 #預兆教科書 #月老 #大眾占卜 #蝦皮賣場更新 #文心森林公園 #基好市集

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cjackchang · 2 years

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蝦餃皇！蝦子真的不小隻，接近透明的薄皮。 . . . . #蝦餃 #港式飲茶 #港點 #雅苑粵菜港式飲茶 #蒸籠 #美味 #美食 #台北美食 #台北餐廳 #老店 #cjackchangc #foodstyling #feedfeed #foodblogger #foodphotography #foodpic #foodie #foodstagram #foodlover #food #foodporn #photooftheday #instafood #yummyfood #delish #tasty #localfood #shrimp #asianfood （在雅苑粵菜港式飲茶） https://www.instagram.com/p/CjkzzyqrJJ6/?igshid=NGJjMDIxMWI=

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xiaozhongzang · 2 years

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peppers and peanuts)飘香竹篓蝦ー飄香竹簍蝦　#海老　#辛味 #香り揚げ #shrimp #chili pepper #peanuts #飘香 #竹篓 #蝦 #飄香 #竹簍 (永利豊洲店) https://www.instagram.com/p/CjK670RpIPw/?igshid=NGJjMDIxMWI=

#海老 #辛味 #香り揚げ #shrimp #chili #peanuts #飘香 #竹篓 #蝦 #飄香 #竹簍

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deepestlightuniversitygoop · 2 years

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#老司機 #老司機居酒屋 🏮 📍#南港 #南港車站 #台北 #taipei 。 🔷#鹽烤厚切牛舌 $140 🔶#鹽烤無骨牛小排 $100 🔷#培根捲鮮干貝 $140 🔶醬燒牛肉串 $90 🔷孜然羊肉串 $70 🔶起司雞肉串 $55 🔷明太子雞肉串 $55 🔶香酥雞皮捲 $60 🔷明太子雞翅 $60 🔶炭烤肥腸 $180 🔷青甘魚下巴 $300 🔶#炸蝦天婦羅 $199 🔷豆腐唐揚 $90 🔶鮭魚湯泡飯 $90 🔷#芥末章魚 $80 🔶#生啤 #惠比壽啤酒 🍺 $160 🔷日式烤麻糬 $40 🔶#大關冰清酒 🍶 $200 🚩歡迎推薦 #台北美食 #南港美食 #台北居酒屋 #南港居酒屋 #台北串燒 #南港串燒給 @foodtravel_flymouse ❤️。 #飛鼠吃居酒屋 #飛鼠吃日式料理 #飛鼠吃南港區 #飛鼠吃台北 #foodtravel_flymouse 。 🗣 ⬛️剛好發現有個聚會的好場所，在南港車站附近，無論是南港區、內湖區還是松山區的朋友下班後來這都挺方便的！ ⬜️老司機有提供12-16人的包廂，不用擔心只能1-4人吃居酒屋了！而且還有空調跟抽風設備，很用心的安排。 ⬛️ 在串燒部分～牛舌的熟度剛好，可以感受到牛舌的輕彈！～牛小排的處理，讓客人們不會覺得太厚難咬！～羊肉串的孜然味道很足夠～～醬燒牛的肉質實在、醬香四溢！～明太子雞肉與起司雞肉的肉質處理讓人驚艷，整體香甜滑嫩！～培根捲干貝的干貝非常飽滿厚實，咬下去的剎那多汁香甜！ ⬜️天婦羅的醬是老司機自己調，附上多樣的蔬菜，真心非常推薦！且油溫掌控度非常佳，完全不油！ ⬛️鮭魚泡飯的下層放了點芥末，請記得攪拌！因為你才能享受到香氣撲鼻的茶泡飯❤️。 ⬜️豆腐唐揚的口感創新。外酥內嫩，泡菜實在是錦上添花！ ⬛️大愛明太子山藥，這山藥烤的剛好、外脆內多汁、軟嫩，讓人易滿足。 ⬜️烤青甘魚下巴的份量很實在、大腸烤的外酥！ ⬛️如果說老司機家的芥末章魚可以讓人一秒到韓國；那清酒就可以讓人一秒到日本！ ⬜️烤麻糬是道美味的甜點，外酥內軟，記得上桌後就要趕快吃！ ⬛️惠比壽度啤酒，麥香濃郁，清涼解暑，這邊的份量是500ml$160，比起乾杯的300ml，實在划算太多～ 🔆2022.9.21 🔖Google評論：4.1/5（249篇） 💕心滿意足10心的話：8.5❤️ 🏠位置：115台北市南港區南港路一段257號 🈺️營業時間：18:00-0:00（週日公休） ☎️電話：+886 2 2651 1026 #wowforfood #popyummy #popyummy台北 #taipeifood #EZTABLE (at 老司機居酒屋) https://www.instagram.com/p/CjGH3CkhNaI/?igshid=NGJjMDIxMWI=

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japaneseteacher · 2 years

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📍瓦城：110台北市信義區松山路11號二樓おそらく2年振りの「瓦城」を食べに行ったけど、やっぱりタイ料理はご飯が進む進む！www ミルクティーは台湾のとは全然違うけどそれがまた美味しいっ！1人で約2人前以上の量を食べたかもだけど、意外といけるもんだね哈哈もしおすすめのタイ料理のレストランが有れば是非教えて欲しい！ #瓦城 #泰式料理 #台灣美食 #松山美食 #泰國 #台湾グルメ #台湾生活 #ミルクティー #タイ料理 #辛い #東南アジア #ガパオライス #打拋豬 #月亮蝦餅 #摩摩喳喳 #永漢 #永漢日語 #永漢日語東區教室 #日文老師 #日本語 #老師 #泰式奶茶 #台北美食 (瓦城松山車站店) https://www.instagram.com/p/Ce1DP5XvWuF/?igshid=NGJjMDIxMWI=

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crepes-suzette-373 · 7 months

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What if Sea (Prism) Stones are organic/biological matter?

So, the Japanese name for the Sea (Prism) Stone doesn't really mean anything. 海楼石 Kairouseki translates to something like "sea-tower-stone", and that just makes no sense.

But, we know that there's a lot of puns in One Piece. Zoro's attack is named Onigiri (riceballs). It's written in fancy kanji that changes its literal meaning, but it still sounds like "riceball". And the regions in Wano that are homonyms for various food (Ringo = apple, Kuri = chestnut, etc), but written in different kanji that looks nicer.

"Kairou" happens to be a possible alternate reading for 海老, which means lobsters. Normally 海老 is jointly read as "ebi", but if you read it kanji by kanji 海 can be read as kai and 老 is rou. The same "kai" kanji is preserved in Kairouseki the stone, and an example of the "rou" reading is in words like 不老 fu-rou.

*) The "ebi" that means the small prawns is written differently (「蝦」「魵」「鰕」). 海老 is lobster.

Another word choice prooftext is that Pagaya explains that the component of the Kairouseki, Pyrobloin, is a "keratinous/corneous particle" 角質の粒子. Kakushitsu 角質 in general refers to "crusty organic substance", usually related to humans or animals, not plants or trees. It includes keratin, but not necessarily that specific substance. Kanji just tend to have broader range of meaning.

Either way, I've not seen the term 角質 used for rocks or metal either as far as I know.

What the biological matter is, I don't know. 角質 as a substance can refer to a lot of things, like skin, hooves, horn, etc.

Even if the kanji 海老 can be read as "kairou", I've not necessarily seen the term 角質 used to describe lobsters specifically. I've seen it described as a component in a tortoise shell, though, or insect's "shell"/skin. Both tortoise shell and insect skin/shells are included in the broad category of "exoskeleton" along with crustacean carapace, so it's still related in a sense.

I have some guesses, but it's still conjecture with no real solid proof from the series that I can really point to.

Conspiracy theories below:

Possibility 1: Kairouseki is the shedding of some kind of lobster shell. Or the fossil of a ridiculously gigantic lobster.

Taking the direct analysis of the 海老 kanji.

Kairouseki originates from Wano. I mentioned that Wano seems to have connection to the moon, and I know that some people have made theories about the lobster image in the ancient wall painting in the moon that Enel saw.

Might they be related?

As explained above, 海老 "ebi" means lobster. The express lobsters on Skypiea are huge. We don't really know yet if the size indicate different species, or if they just grow bigger and bigger as they get older. Maybe there's an ancient lobster that's monstrously huge, which is the source of the Sea (Prism) Stones.

Lobsters in real life was said to never stop growing, after all. Maybe the Sea Stone lobster is an ancient lobster, and it's since grown humongous.

Possibility 2: It's the shell of a giant tortoise

The counter to the magical moon lobster would be the description that Sea (Prism) Stone is "the sea in solid form", which is why it could block Fruit powers. If this is actually a moon/sky animal, then why does it have the property of the seas?

Then maybe it's just something from "Earth"/inside the sea.

The kanji 海老 originates from a phrase that translates to "old one of the sea", so it's possible that within the world of One Piece, Oda-sensei intends to twist the meaning a little into a different creature and not lobster.

A tortoise has been for a long time described as a creature that represents longevity in Japan, and it's true that tortoises can live for very very long time (the oldest tortoise in the world today is currently some 190 years old).

As mentioned above, tortoise shell has been described in scientific literature as being composed of 角質.

The map of Wano actually somewhat resembles a tortoise as well.

The current Wano is newly built on the side of Mount Fuji after the old one drowned, but perhaps the Wano people who made the new Wano created the new land in this shape on purpose as a hint/reminder of an ancient secret of the land.

Another slight reach is that the Koudzuki family crest appears to be based on the Japanese crest that represents "crane". Crane and tortoise are symbols commonly paired together, making a symbol of longevity. The shogun with the crane symbol, and the land itself the tortoise symbol.

What's this all about, then?

This is a bit of a reach, but I mentioned in the moon theory post that Koudzuki family narrative seems to allude to Susanoo, the god of the sea and storms.

Susanoo was a god who descended from the "heaven" to "earth". Similar to the Kaguya legend of a celestial entity descending to Earth and residing there.

It might be a hint, at least, that there's a connection between "the moon" and "the sea". The "sea" that hates the Devil Fruits (possibly representing "the sun") does not seem to dislike "the moon".

It bolsters my budding theory that there is a "triumvirate" of the Sun, the Moon, and the Sea. I still need more info, though, so this "triumvirate of powers" theory is something I need to shelve for later.

#one piece #conspiracy theory #theory #analysis #language

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shinyeagleparadise · 8 days

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『老元香本行牛舌餅宜蘭老元香牛舌餅宜蘭牛舌餅宜蘭餅薄餅餅宜蘭名產林琦代購現貨下單隔天快速出貨』只要$205 - $960！蝦皮購物👉 https://s.shopee.tw/2fphJhhesL #老元香本行 #牛舌餅 #宜蘭 #老元香 #牛舌餅 #宜蘭牛舌餅# 宜蘭餅 #薄餅 #宜蘭名產 #蝦皮購物 113060410

#蝦皮購物 #老元香本行 #牛舌餅 #宜蘭老元香 #宜蘭老元香牛舌餅 #宜蘭牛舌餅 #宜蘭餅 #薄餅 #宜蘭名產

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watering76 · 2 years

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2022台灣文具店列表整理

此文章尚在編輯中。這篇文章列出來的是特色文具店/獨立文具店，若想要購買英文書法用品，請見我另一篇文章的整理。

有★的是較知名/網友較多人推薦/報章雜誌報導或我的推薦店家。

▼台北

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玉兔鉛筆學校：玉兔鉛筆的觀光工廠。

#tools #calligraphy

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panicinthestudio · 1 year

Video

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Stir-fried Sticky Rice Recipe (生炒糯米飯) with Papa Fung, December 23, 2022

An aromatic sticky fried rice loaded with Chinese sausage, dried shrimp, shiitake mushrooms, green onions and some cilantro. The sticky texture is what makes this rice dish stand out. A great crowd pleaser for pot lucks!

Stir-fried Sticky Rice Recipe [生炒糯米飯食譜]

This recipe makes 4 bowls of pan-fried sticky rice [製成四碗]

Ingredients [食材]

500 g glutinous rice [糯米]

2 Chinese sausages [臘腸]

5 shiitake mushrooms [冬菰]

30 g dried shrimp [蝦米]

60 g peanuts [花生]

1 tsp lard [豬油]

A few stalks of green onion [青蔥]

1 stalk cilantro [芫茜]

2 tbsp oyster sauce [蠔油]

8 g sugar [糖]

5 g salt [鹽]

Some white pepper [胡椒粉]

Some sesame oil [麻油]

(250 ml mushroom/shrimp water) [浸冬菰和蝦米水]

Directions [製作]

Soak glutinous rice for 4 hours. Strain and set aside. [糯米浸四小時，瀝乾備用。]

Wash shiitake mushrooms and dried shrimp. Soak until softened. Keep the mushroom and shrimp water for frying the rice later. [冬菰和蝦米先洗乾淨，再軟取出備用，留起水用作炒飯。]

Dice all the ingredients, set aside. [將所有材料切碎備用。]

Melt salt and sugar with hot water, mix until combined. Add in sesame oil, white pepper and oyster sauce, mix and set aside. [鹽和糖先用熱水攪溶，再混合蠔油，胡椒粉和麻油置一旁。]

Roast some peanuts until fragrant, set aside to cool. [白鑊炒熟花生備用。]

Heat up wok, melt lard, stir fry Chinese sausage until cooked, add in shrimp and cook, add in mushrooms, cook until fragrant. [熱鑊放豬油加入臘腸炒熟，再加蝦米炒香，再加冬菰炒至有香味。]

Add in rice, continuously stir and add shrimp/mushroom water a little bit at a time and cook with the lid on to speed up the process. Once the shrimp/mushroom water has evaporated, repeat until the rice is fully cooked. [加入米要不停翻炒，同時加些少蝦米水及加蓋焗至水份收乾，重覆以上步驟至飯熟。]

Once rice is cooked it’ll become sticky, now, mix in sauce that was prepared earlier. [當飯有黏性加入調味料炒勻。]

Lastly, add in some dark soy sauce for some colour, and cilantro and green onions, and mix until combined. [最後加些少老抽調色和加芫茜和青蔥炒勻即可。]

Place some cilantro and peanuts into the bowl, followed by the rice, flip bowl to reveal the dish and serve. [放芫茜和花生入碗內，加上糯米飯，倒扣在碟上即食。]

***

The twelfth lunar month is called laap yut (臘月), the cold and dry weather being appropriate for drying and curing. Some recipes call for cured pork belly (laap yuk, 臘肉), cured belly to go with the (Southern) Chinese sausage (laap cheung, 臘腸) which are traditional season staples. Lard and sources of it were a year-round necessity for oil, fuel, flavouring, and caloric density but particularly important during lean months like the height of winter. Most of the ingredients for stir-fried sticky rice are dry or stable preserved goods that balance out the strong and rich pork and lard.

I made a batch Thursday for the winter solstice (Dongzhi, 冬至) using a different recipe. Like a lot of seasonal and festive foods the idea remains the same while the specifics change, and there may be something new for me to adopt from this version.

My mom used to use a rice cooker to steam the glutinous rice keeping it on the firm side, combining everything in the wok at the end. While soaking then stir-frying the rice from raw to cooked (as the name of the dish states) isn’t actually too bad adjusting for the size of wok or pan but it does take time and practice. I’ve taken to seasoning the soaked and drained rice by mixing it with a bit of oil and salt in a bowl while preparing everything else. The added oil from stir-frying seems to need a heavier hand with seasoning (like oyster sauce, added salt, or soy sauce) than with steaming the rice.

After soaking, squeezing out most of the excess water, and dicing the mushrooms, she always marinated them with some oil, light soy sauce, and sugar. There was also soaked and shredded dried scallop (conpoy or gong yiu chyu, 乾貝 / 江瑤柱) in addition to the small, dried shrimp when we had some.

One thing glossed over in the video is that the water can have sediment at the bottom; the initial washing leaves sand and grit that is released after rehydrating and should be discarded. This cold broth from soaking the dried ingredients adds to the savouriness of the rice along with the sausage and lard. The added oyster sauce in this and other recipes boosts the concentrated seafood accent. In the rice cooker/steamed rice version, the broth can be used to cook and soften the stir-fried sausage, mushrooms, and dried seafood, covering and reducing it fully before adding the rice.

A quality dark soy sauce is often enough to colour and flavour the fried rice. The addition of white pepper and sesame oil to the sauce for the rice is new to me, though I imagine it cuts through the pungency of fat and the concentrated seafood and reducing the additional lard needed.

Peanuts, cilantro, and green onion are not essential, though they do add to the texture and freshness when the overall dish can be heavy. These are often garnishes added last as it is often reheated, softening the peanuts and the greens darken while losing flavour and crispness. Less and less restaurants bother with the peanuts at all: they become hard especially if fried or roasted and stale while others overcook the peanuts by boiling or with steam becoming bulk rather than texture. It’s easy to see why peanuts could be cut from an already long list of ingredients. One local dim sum has replaced them with what I’m certain is rendered pork rinds for a sturdier crunch. There’s probably an element of adapting it with more sensitivity towards peanut allergies, while at home we never had them as a staple.

Another common addition to improve the overall dark colour is thinly-chopped omelette or a fine scramble. It was fashionable for a time at some restaurants to wrap it omurice-style or reheat portions with rehydrated lotus leaves to impart a different scent. Some recipes use a long grained glutinous rice or cut it with white rice to soften the chew but in the wrong proportion it compromises the structure and ability to keep or reheat. There was a decade where places would just steam portions in the bowl upright and uncovered resulting in a soggy fried rice.

Turning the rice out moulded with a bowl is solid, old-school presentation, it demonstrates how well the rice is made: sticky enough to hold a shape even when portioned; the thorough and even mix of ingredients, colour, and flavouring without overworking; and a careful stir-fry that is oiled enough to release. A good fried rice, sticky or otherwise, needs a shine without being greasy.

#food #Chinese #冬至 #seasons #time #winter #cooking #生炒糯米飯 #臘月 #Papa Fung's Kitchen #Dongzhi Festival #real life #notes

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ganimaly · 1 year

Photo

「炒福建蝦麺」を水曜日の昼ごはんに。シンガポールのフライド・ホッケン・プロウン・ミーです。海老入りの福建風の汁なし麺。麺はビーフンです。いろんなレシピがあると思います。うちで作るときも、えび以外の野菜なんかの具はいつもいろいろ。おいしいです。シンガポールで食べたのはブログに載せてます。 https://ganimaly.com/portfolio/2020/02/22/hokkien-mee/ #foodiesofinstagram #instafood #delicious #foodies #foodpics #foodblogger #TokyoFoodie #おうちごはん #男飯 #男の料理 #料理男子 #おうちごはん男子部 #私のおいしい写真 #オトコノキッチン #フーディーテーブル #フードコーディネーター #写真家 #旅行家 #食事家 #eattheworld #ホッケンミー https://www.instagram.com/p/CoY6bsQrUuY/?igshid=NGJjMDIxMWI=

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