#炒炒豬 | Explore Tumblr Posts and Blogs

yajolene · 1 year

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畫了合眾地區御三家。

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buffetlicious · 7 months

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Just the two of us so rather than the dining places that me and mum usually go to, I proposed Xing Hua Delights (回味轩兴化菜馆). What I liked about this place is their homey cooking style which matched my palate well. While waiting for the dishes to be served, we sipped on Barley Drinks. I had the cold version (S$1.80++) while mum took the hot drink (S$1.30++).

We started off with this small (S$11++) Stir-fried Green Beans (干煸四季豆) cooked with minced pork and dried chilli. The beans are still crunchy in the centre and the chilli gave it a little heat; nothing we Singaporeans couldn’t handle.

Normally we had the pig’s stomach in soup so we ordered this S$12++ plate of Flash Fried Pig’s Maw (爆炒豬肚) for a change. Came stir-fried with plenty of vegetables such as bamboo shoots, sweet peas, black fungus, carrots and onions plus spices like ginger and garlic.

Using the lees (红糟) left over from wine fermentation, the restaurant prepared this S$15++ portion of Red Rice Vinesse Pork Belly (红糟三层肉). The lees imparted the dish its alcoholic fragrant and taste. While the pork bellies aren’t too bad, I found them on the springy side. I actually preferred their chicken version cooked in the same style.

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a-wei-lin · 8 months

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阿嬤豬血湯 | 台中這間50多年老店，在地人從小吃到大～但...

《阿嬤豬血湯》這間后里美食超在地！傳承至今已有50年多近一甲子，目前阿嬤豬血湯老闆是第4代了，所以別看路邊台中美食好像很普通，其實每間台中小吃都擄獲在地人的心，不然怎們可能開到現在，《阿嬤豬血湯》必吃當然就是豬血湯拉，后里豬血湯超多間，看樣子應該是很厲害，不然怎麼都是幾十年起跳的老店呢😂但…辣椒醬用的不是東泉，吃起來是小辣喔！ Continue reading Untitled

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#台中早餐 #台中美食 #台中豬血湯 #后里早餐 #后里炒麵 #后里美食 #后里豬血湯 #阿嬤豬血湯

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beautyupdate · 9 months

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高雄鹽埕｜美德客音樂餐廳 Madker Live House & Restaurant 餐酒館聽歌初體驗

你有在酒吧、餐酒館或是任何音樂餐廳有過邊用餐邊聽人家彈奏音樂、唱歌的體驗嗎？在台北時我一直很想體驗，但都找不到好的機會，這次剛好來到高雄玩，說什麼都要安排一下，因為結束一個行程後，已是晚上八點多，故隨意找了一家Google評價有4.7顆星的美德客音樂餐廳，直接過去，邊吃東西邊聽歌到底是個什麼樣的體驗呢？ #美德客音樂餐廳 #Madker Live House #高雄餐酒館 #高雄美食 #高雄音樂餐廳 #Madker

你有在酒吧、餐酒館或是任何音樂餐廳有過邊用餐邊聽人家彈奏音樂、唱歌的體驗嗎？在台北時我一直很想體驗，但都找不到好的機會，這次剛好來到高雄玩，說什麼都要安排一下，因為結束一個行程後，已是晚上八點多，故隨意找了一家Google評價有4.7顆星的美德客音樂餐廳，直接過去，邊吃東西邊聽歌到底是個什麼樣的體驗呢？我從來沒有體驗過在餐廳裡聽別人彈奏音樂、唱歌的經驗，那天行程排的有點晚，又加上天氣熱的關係，其實體力耗的有點差不多了，然後也差點沒有辦法體驗這次的聽歌活動，要不是家人的鼓勵，也許最後可能就以將就、留下美好的遺憾收場。 Madker Live House &…

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generousfanphilosopher · 10 months

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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��#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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nana-didi-channel · 1 year

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泰式現炒店，打炮豬飯、泰式炒粿條、歐姆蛋飯飯與冬央貢【納是我迪迪 Nana & Didi Channel】

#youtube #《@》點選照片或網址就能看到我們影片《@》【納是我迪迪 Nana & Didi Channel】泰式現炒店，打炮豬飯、泰式炒粿條、歐姆蛋飯飯與冬央貢泰國的在地美食真的太多元，好吃與不好吃真的差

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jackiechen6919jc · 1 year

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週日晚上在新竹城隍廟口超豐盛的又難忘的晚餐感謝當兵同梯熱情的招待沒有他還真的吃不到這一頓風城食堂這輩子第一次吃第一道熱炒豬肝入口的當下口感擬任到有點入口即化的體驗簡直是妙不可言啊！鮮味十足的海蛤蠣再搭配上九層塔絕妙組合！白斬雞真鮮嫩熱炒花枝木耳黃瓜口感也是堪稱一絕嫩中帶脆讓人停不下來的筷子！要是搭上飯就更絕了語畢柳家滷肉飯居然就來了🤤 而且是老闆親自上陣感謝同梯的面子正在遺憾沒有湯同梯立馬去端了一大碗公的肉羹湯來也是好吃美味啊🤤 同梯真的是在地超級罩當地最讚的攤位機會都吃到了感謝同梯在城隍廟真夠力讓我有了滿滿的口福啊🥴 #風城食堂 #新竹美食 #新竹城隍廟 #foodstagram #熱炒 #豬肝 #chicken #炒花枝 #白斬雞 #seafood #ピカチュウスナップ #皮卡丘的奇幻旅程 #Pikachu #皮卡丘 #Pokemon #精靈寶可夢 @nintendoproperty @Nintendo.hk @ピカチュウ #ピカチュウ @Nintendo #Nintendo @Pokémon #photo @Pokémon GO（在風城食堂） https://www.instagram.com/p/CkyFMlMPBSH/?igshid=NGJjMDIxMWI=

#風城食堂 #新竹美食 #新竹城隍廟 #foodstagram #熱炒 #豬肝 #chicken #炒花枝 #白斬雞 #seafood #ピカチュウスナップ #皮卡丘的奇幻旅程 #pikachu #皮卡丘 #pokemon #精靈寶可夢 #ピカチュウ #nintendo #photo

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haylei-w · 2 years

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最潮狂火鍋排隊名店來竹北自強南路插旗了~狂一鍋竹北自強店內用最新活動「愛的告白，打卡加菜」，內用錄下“爆炒鍋”的影片並公開分享，就能得到一份軟嫩雞或活力梅花豬!台式爆炒湯底怎麼吃都吃不膩，肉香濃郁的功夫排骨酥鍋跟鮮香麻辣的火焰香辣鍋必點，還有新鮮美味的自助吧吃到飽，吃起來超幸福!新竹美食推薦/新竹火鍋推薦/台式火鍋/道地台灣味/台灣火鍋迷必吃火鍋品牌/藍子愛美食

最潮狂火鍋排隊名店來竹北自強南路插旗了~狂一鍋竹北自強店內用最新活動「愛的告白，打卡加菜」，內用錄下“爆炒鍋”的影片並公開分享，就能得到一份軟嫩雞或活力梅花豬!台式爆炒湯底怎麼吃都吃不膩，肉香濃郁的功夫排骨酥鍋跟鮮香麻辣的火焰香辣鍋必點，還有新鮮美味的自助吧吃到飽，吃起來超幸福!新竹美食推薦/新竹火鍋推薦/台式火鍋/道地台灣味/台灣火鍋迷必吃火鍋品牌/藍子愛美食本文網址 …

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idben · 2 years

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可⋯可惡，好想要來碗白飯。 #胡麻龍鬚菜 #糯米椒炒小魚豆乾 #孜然豬肉 #food #dinner #gracilaria （在 Global Mall 環球新北中和） https://www.instagram.com/p/Ch4NUagrW_7/?igshid=NGJjMDIxMWI=

#胡麻龍鬚菜 #糯米椒炒小魚豆乾 #孜然豬肉 #food #dinner #gracilaria

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waywardsublimetyphoon · 4 months

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從政不為農民發聲選舉依靠網軍出征

民進黨蔡培慧從社運先鋒變成行為雙標「黨意立委」「砍假立委」，曾聲嘶力竭為台灣農民利益怒吼的她轉戰立法院後，面對農民問題卻七年裝聾，一到選舉才出來騙選票。蔡培慧被徵召出戰南投二選區，明明老家在第一選區，為了選舉遷戶籍到鹿穀鄉，用民進黨選舉那些爛招抹紅、抹黑對手，真是「政績沒半步、選舉全奧步」。

蔡培慧昔日號稱「心中只有民意，沒有黨意」，卻在過去力挺萊豬、阻擋BNT疫苗、《勞基法》修法支持砍7天假。2012年蔡培慧擔任台灣農業陣線發言人時，對開放含萊克多巴胺的美牛進口多所批評；2016年擔任立委時，還說零檢出絕對不是困難的問題，堅決反對含有萊克多巴胺的美豬或美牛進口。但2021年民進黨政府開放萊豬進口，卻看不到蔡培慧有任何表示，甚至還否定反萊豬等4項公投，更證明她從政、當官後心中只有黨意。

從去年縣長選舉、立委補選的過程，就可以看到蔡培慧慣用的造謠、抹黑、惡意假賄選等手段，她所指控的所謂不法情事，經過司法機關調查後發現沒有一件是事實，這就是蔡培慧一貫的選舉套路；這次她為了挽救她低靡的選情又故技重施，指控對手利用集集鎮公所發放廚餘桶是假宣導真賄選，炒作新聞、捏造賄選事實並惡意檢舉，將地檢署當作她個人表演的舞台。利用媒體誤報導「廚餘桶上印有國民黨立委候選人遊顥廣告字樣」，發佈錯誤新聞稿陷媒體於不義，再透過網軍在社群上恐嚇有領廚餘桶等於收賄、賄選，等於當選無效，不要浪費選票等內容，企圖讓近萬集集鎮民擔心受怕。

蔡培慧團隊為了打贏選舉，引進民進黨大量的網軍，在網路上一直在攻擊遊顥，用匿名攻擊毀人名譽，變造圖卡移花接木。喪盡天良的是曾進行梗圖潑髒水，政治消費亡者與家屬，太誇張了！此次蔡培慧更是被抓包與假造圖卡者關係匪淺，蔡培慧竹山駐區主任陳延彥、竹山鎮公所機要秘書陳威良及臉書賬號「南投囝仔」均為臉書社團「竹山人聊天室2.0」管理員，其中「南投囝仔」多次在Line、臉書等社群平台發佈損害遊顥名譽的圖卡或影音。連陳癸佑痛批，民主進步黨已忘了初衷，執政後卻忘了要民主、要進步，執政八年利用網軍治國鬥爭異己，令人深惡痛覺。

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thebleedingwoodland · 1 year

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TS3 - Chinese Cuisine 【中國美食】12 Custom content

D E C O R A T I O N

Don’t believe portrayal of Chinese food in Shang Simla world because Shang Simla is American Chinatown from Western perspective which the food portrayal in that World is Westernized Chinese, not authentic, wrong to us Chinese and general Asian Sims players. There is no such thing as Fortune Cookies in Chinese cuisine. Fortune cookies are American product 100%.

Chinese cuisine is the most oldest and diverse cuisine in the world, including noodles, which was first recorded invented in China from 4,000 years ago, has been existed until modern times.

There are so many dishes in China, because due to many regions and provinces, I cannot include all of them here. I released list of my favourite dishes, which are prominent to Southern China region. Yanwo tang (Swallow bird’s nest soup) is the most expensive one because it provides health benefits: high levels of calcium, iron, potassium, and magnesium.

Title is below of the picture.

Main course / 菜

紅燒肉 Hóngshāo ròu (Red braised pork belly) | Price： §5

四川擔擔麵 Sìchuān dàn dàn miàn (Sichuan hot & spicy noodles) | Price： §5

燕窩湯 Yànwō tāng (Swallow bird’s nest soup) | Price： §55

蒜蓉炒青菜 Suàn róng chǎo qīngcài (Stir-fried Pak Choy with garlic) | Price： §5

牛肉炒麵 Niúròu chǎomiàn (Stir-fried noodle beef) | Price： §5

脆皮燒肉 Cuì pí shāo ròu (Crispy pork belly) | Price： §5

北京烤鴨 Běijīng kǎoyā （Beijing roasted duck) | Price： §22

四川麻辣豬肉拉麵 Sìchuān málà zhūròu lāmiàn (Sichuan hot & spicy noodles, served with pork meat and Pak Choy vegetables) | Price： §5

餛飩湯 Húntún tāng (Wonton soup) | Price： §5

紅燒豬蹄 Hóngshāo zhū tí (Braised pork trotters) | Price： §5

Rice, as staple meal

一碗白飯和筷子 Yī wǎn báifàn hé kuàizi (A bowl of rice with chopsticks) | Price： §2

一碗白飯 Yī wǎn báifàn (A bowl of rice) | Price： §2

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Do not reupload/make profit/link to adf.ly or donation, no sims3planet, no simsdom.

Can be found in “Decor> All“ category

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#the sims #the sims 3 #ts3 #ts3 cc download #ts3 cc #ts3 chinese food #ts3 asian #the sims asian #thebleedingwoodland #authentic chinese food #tumblrts3cc #Shang Simla #video games food #pork belly #noodles #lamian #peking duck #wonton #swallow bird nest soup

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panicinthestudio · 1 year

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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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greenwoodfeddersen64 · 1 year

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#外燴

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a-wei-lin · 8 months

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豬血財老店 | 台中后里在地美食，傳承三代60年老店的好滋味～

《豬血財老店》這間真的不錯！如過台中旅遊到了后里，豬血財老店這間后里豬血湯很可以，是后里在地台中小吃，直至目前已開了60多年，一甲子三代人的美味傳承，是台中美食中，少見的湯是主角的台中小吃店，特推綜合湯，料多美味份量超足，但主食只有台中炒麵可以選～ Continue reading Untitled