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

Easy peasy ～ Air Fried Fish & Chips气炸鱼片薯条餐 ~ these fish fillets are covered with tasty crispy crust, soft and velvety from the inside, cooked perfectly with no unnecessary oil using Ninja Indoor Grill - Air Fry function.

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Product details/ order here[SG & Msia only]:
https://ninjakitchen.sg/products/ag301?sca_ref=416485.ba2pnGMHdE

Recipe link 食谱/做法：
http://dingoozatfood.blogspot.com/2021/09/easy-air-fryer-fish-chips.html

IG: https://www.instagram.com/mfa_dingoozatfood/

#dingoozatfood #NinjaFoodi #NinjaGrill

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.

It’s my favorite time of the year!⌚❤️

Haven't been doing water sports in a while. Now I have this latest dive watch with me!!
-Newly added stop-second function
-Brand new strap combination
-Black lithium electroplating with laser engraved puffer fish pattern on the back cover

Love the chic design and can't wait to bring it with me to diving!🤿

#PromasterNY013潛水錶系列 #September #CITIZENHK @citizenwatchhk

⬇️⬇️English recipe follows ⬇️⬇️
牛鰍魚排骨湯（高速煲）：

材料：
排骨1斤
節瓜2個
合掌瓜2個
粟米1條
牛鰍魚1斤

烹調：
1. 排骨，加滾水入高速煲內，出水15分鐘。
2. 牛鰍魚劏好，洗乾淨，擎乾水。
3. 節瓜，去皮，1開2。
合掌瓜，洗淨，去芯。
粟米，洗乾淨。
4. 排骨已出水。
5. 換一個煮飯的內胆煎魚，放魚，加熱15分鐘。
6. 排骨，洗乾淨，擎乾水。
7. 換上煮飯的內胆，噴少許油，放魚落煲，加熱8分鐘。
8. 魚已煎好，灒1升半已煲滾的水落高速煲。
9. 放排骨、粟米及合掌瓜。
10. 再加入大滾水至6升。
11. 再煲40分鐘。
12. 已煲好。
13. 用“再加熱”功能煲15分鐘。
14. 完成，可享用。

＊如果用明火煲，煲1小時至1小時15分鐘就可以了。

Flathead fish soup with pork ribs with pressure cooker:

Ingredients:
Pork ribs 1 catty
Fuzzy melon 2 Nos.
Gassho melon 2 Nos.
Sweet corn 1 No.
Flathead fish 1 catty

Steps:
1. Pork ribs, put boiled~up water into pressure cooker, soak for 15 minutes.
2. Flathead fish, get it scaled and remove its intestines. Rinse thoroughly and hang dry.
3. Fuzzy melon. Peel. Each fuzzy melon is to be divided into 2 shares.
Gassho melon, rinse and remove the seeds.
Sweet corn, rinse.
4. Pork ribs, use stainless steel liner, boil up a pot of water have been soaked well.
5. Change another inner pot which is for rice cooking, frying the fish, heat it up for 15 minutes.
6. Pork ribs, rinse thoroughly and hang dry.
7. Change another inner pot which is for rice cooking, spray little oil in pot, put fish, heat up for 8 minutes.
8. Fish has been fried well. Pour 1.5 litre of boiled~up water into the pot.
9. Put pork ribs, sweet corn and gassho melon.
10. Pour boiled~up water into pot up to 6 litres.
11. Cook for 40 minutes.
12. Soup has been cooked well.
13. Use "reheat" function to cook for 15 minutes.
14. Complete. Serve.

＊If a gas cooker is to be used, cook for 1 hour to 1 hour 15 minutes is fine.

?湯水/老火湯?
(系列)播放清單?
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TYB-XcaVDXmGNO0Xe6-1F6

1.勝瓜豆腐肉片湯https://youtu.be/UbN06dgIaHo

2.芥菜皮蛋鹹蛋肉片湯https://youtu.be/6eI_ZJjeHec

3. 枸杞豬潤瘦肉湯https://youtu.be/hSLgcjEhkpI

4. 豆腐紅衫魚湯https://youtu.be/gEB-IlZqRug

5. 冬瓜盅https://youtu.be/lVmabn5O_dE

6. 鮮茄豆腐羹https://youtu.be/9mK7Uw5pXLs

7. 東江豆腐煲https://youtu.be/pN8qEGYUFv8

8.高鈣魚仔木瓜湯https://youtu.be/SQgNa1NEGmc

9. 大豆芽滾湯炒肉https://youtu.be/p1rItkv1SsI

10. 梭羅魚湯 細路聰明 女人之寶
https://youtu.be/8beNqwiPl_4

Chayote Fish Soup with Pork Ribs, Hairy Gould & Corn?Super Nutritious?

Thank you for coming to our channel! There are English subtitles. Please turn on the subtitle function when you watch the videos!

ご視聴ありがとうございます。
リクエストなんかも気軽にどしどしコメントして下さい。
Thank you for watcting
I want to deliver delicious Japanese-food recipes to the world

美味しい半熟卵の作り方
●『絶品とろ～り半熟煮玉子』
⇒https://youtu.be/gza5aDNsIwc

【材料】(保存期間：冷凍で2週間)
●豚バラブロック：1.3kg
●長ねぎの青い部分：2本
●生しょうが：1片
●お酒：200ml(下処理用)
●黒コショウホール(下処理用)あればでOK
●お酒：200ml
●醤油：100ml
●みりん：50ml
●ざらめ：大さじ3～4(普通の砂糖でも十分美味しいよ)
●あごだし(4倍濃縮)：大さじ1(入れると味の深みとコクが全然違うよ)
お好みで
●和がらし、山椒、柚子七味
※冷ました後は豚の油が白くなって取りやすくなるので
更にあっさりさせたい方は取って下さいね。
-------------------------------------------------------
今までいろんな角煮を食べてきましたが
この世界一大好きなとろける豚の角煮を食べてからは
お店で食べる角煮でも満足できなくなるくらい…。本当に美味しいです。
豚、魚の出汁、玉ねぎの旨みで作られた絶品タレが染み込んだ豚肉は
極上のコクと旨みで一口食べた瞬間、とっても幸せな気持ちになります。
丁寧に下処理しているので豚の臭みも余分な脂も取り除かれているので
ご飯三合もペロリでしたｗ
出来上がりを食べるのも本当に本当に美味しいですが
次の日の更に味が染み込んだ豚肉と半熟煮卵も言葉にならない美味しさです。
是非一度作ってみて下さい。

Ingredients (Up to 2 weeks when frozen)
●1.3kg Pork belly
●2 stems of Japanese leek (the green part only)
●1 Ginger
●200ml Sake (for boiling)
●Some black pepper grains (for boiling) if you have any
●200ml Sake
●100ml Soy Sauce
●50ml Sweet Cooking Wine
●3-4 Tablespoon Granulated Sugar (Can be enjoyed with normal sugar as well)
●1 Tablespoon Flying Fish Broth (Gives a richer taste)
To your liking
●Japanese Mustard, Japanese chilli, Yuzu chilli
* After you let it chill, the pork fat will be white and solid, so please remove that if you prefer a non-rich version
-------------------------------------------------------
We’ve tried so many pork bellies in our lives
but after trying this world’s best pork belly, that melts in your mouth
you won’t be satisfied with the ones at restaurants...It’s that good.
The pork belly braised in the rich sauce of pork, fish broth, umami from onions
has a richness and umami that makes you extremely happy after one bite.
Because of the preparation process, you won’t feel the smell or the excess fat
and we finished 3 cups of rice, easily.
It’s delicious to eat as soon as it’s cooked
but you can also enjoy it the next day, when the pork belly and soft boiled eggs both absorbed the flavour more.
Please make sure to give it a try.

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #とろける豚の角煮 #世界一旨い角煮の作り方 #圧力鍋レシピ #豚の角煮下処理 #PorkRecipes #和食料理 #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ

Thank you for coming to our channel! There are English subtitles. Please turn on the subtitle function when you watch the videos!

ご視聴ありがとうございます。
リクエストなんかも気軽にどしどしコメントして下さい。
Thank you for watcting
I want to deliver delicious Japanese-food recipes to the world

【材料】(保存期間：冷蔵で約4日)
●えのき：4袋
●醤油：大さじ4
●ごま油：大さじ4
●あごだし(4倍濃縮)：大さじ1(白だし、めんつゆ、だしの素とかでもOK)
●塩少々
●黒胡椒たっぷり
●すり胡麻：大さじ1
●砂糖：大さじ1/2
●コチュジャン：小さじ2
●おろしにんにく：小さじ2
●レッドペッパーお好み量(一味唐辛子でもOK)
●炒り胡麻

Ingredients (Up to 4 days in the fridge)
●4 Bags of Enoki Mushroom
●4 Tablespoon Soy Sauce
●4 Tablespoon Sesame Oil
●1 Tablespoon Flying Fish Broth (Can be substituted with any broth)
●Salt
●Lots of Black Pepper
●1 Tablespoon Ground Sesame
●½ Tablespoon Sugar
●2 Teaspoon Gochujang
●2 Teaspoon Grated Garlic
●Red Pepper
●Roasted Sesame

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #鬼旨やみつきえのき #やみつきえのき #ただチンするだけ #えのきASMR #超やべぇピリ辛もやし #ご飯泥棒 #ただ和えるだけ #超やべぇ作り置き #簡単な副菜 #ご飯のお供 #暑い日に食べたくなる #作り置き #夏のレシピ #夏バテ料理 #冷たい食べ物 #太らないレシピ #低糖質おつまみ #低糖質レシピ #ヘルシー #ダイエット #lowcarbrecipe #dietfood #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #EnokiMushroomRecipe