Recipe
ข้าวอบถั่วลันเตาสไตล์อินเดีย
อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ อินเดีย ข้าวและแป้ง ข้าว 60 นาที 2 ที่ ส่วนผสม 1 ถ้วยตวงข้าวบาสมาตี เนยกี (Ghee) 3 ใบใบกระวาน 1 แท่งอบเชย 3 เม็ดลูกกระวาน 10 เม็ดเม็ดยี่หร่าแขก 40 กรัมหัวหอมใหญ่สไลซ์ 1 ถ้วยตวงถั่วลันเตาแช่แข็ง เกลือ(เล็กน้อย) 2 ถ้วยตวงน้ำเปล่า การเตรียมการ ตั้งกระทะใส่เนยกีบนไฟอ่อน ใส่ใบกระวาน อบเชย ลูกกระวาน เม็ดยี่หร่าแขก หัวหอมใหญ่สไลซ์ ผัดจนหัวหอมเปลี่ยนเป็นสีน้ำตาล ใส่ถั่วลันเตาลงไป ผัดให้เข้ากัน ใส่ข้าวบาสมาตีที่ซาวน้ำเรียบร้อยแล้ว ผัดให้เข้ากัน ใส่เกลือเล็กน้อย ผัดให้เข้ากัน ใส่น้ำเปล่าลงไป ผัดให้เข้ากัน นำข้าวที่ผัดเรียบร้อยแล้วใส่ลงในหม้อหุงข้าว เติมน้ำอีก 1 ถ้วย กดหม้อหุงข้าวตามปกติ รอข้าวสุก เป็นอันเสร็จ
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การหุงข้าวบาสมาตี แบบไม่ใช้หม้อหุงข้าว
อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ การเตรียมอาหาร ข้าวและแป้ง ข้าว 0 นาที 0 ที่
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การหุงข้าวญี่ปุ่น
อาหาร ประเภทอาหาร ส่วนผสมหลัก ใช้เวลา เสิร์ฟ การเตรียมอาหาร อาหารจานเนื้อ ข้าว 0 นาที 0 ที่
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How to make fried rice with beautiful grains
food Food type Main Ingredients Take time Serve Cooking techniques Rice and flour rice 30 minutes 1 place
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Cheese Tteokbokki
food Food type Main Ingredients Take time Serve Korea Rice and flour Flour and bread 20 minutes 2 places ingredient 3 cups water 4 sheets of kombu seaweed 360 grams of tteokbokki 120 grams of gochujang sauce, Chongjongwon brand 2 tablespoons sugar 1 teaspoon anchovy seasoning powder 200 grams of Aero brand fish tofu 30 grams of mozzarella mixed with cheddar cheese, Aero brand 1 tablespoon Korean chili powder Preparation Boil water, add kombu seaweed, mix in Korean chili powder, white sugar, anchovy seasoning powder. Add tteokbokki and boil for 10 minutes. Add fish tofu and boil for another 5 minutes. Scoop into a plate, sprinkle with mozzarella cheese mixed with cheddar cheese, microwave for 30 seconds, serve.
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Round Sushi Menu
food Food type Main Ingredients Take time Serve Japan Rice and flour rice 60 minutes 1 place ingredient 500 grams of Japanese rice, Aero brand (sushi rice ingredients) 50 grams of Aero brand barley (sushi rice ingredient) 660 cc water (sushi rice ingredient) 100 grams of AERO brand sushi vinegar (sushi rice ingredient) 1 piece squid (sushi topping ingredient) 1 piece of stingray cream (sushi topping ingredient) 1 piece pickled mackerel (sushi topping) 1 piece grilled eel (sushi topping) 1 piece of salmon (sushi topping) 1 piece of butterfly shrimp (sushi topping ingredient) 1 piece of octopus (sushi topping ingredient) 1 piece tuna (sushi topping) 2 pieces of egg rolls (10 grams each) (sushi topping ingredients) 1 piece of AERO brand crab stick (sushi topping ingredient) 3 slices of Japanese cucumber, cut into diagonal slices (sushi topping ingredient) 10 grams of pink pickled ginger (sushi topping) 2 grams of Wasabi, Aero brand (sushi topping ingredient) 1 packet of Aero brand soy sauce (sushi topping ingredient) Preparation Mix sushi rice by mixing cooked Japanese rice with cooked barley and adding sushi vinegar. Make sushi toppings by cutting sweet egg, cutting tuna, and eel slices. Form sushi rice. Cut plastic wrap into sections. Place salmon top on top. Form rice into balls and place on top of sushi. Pull the plastic wrap tightly into a ball, then unfold the plastic wrap. Do the same with all sushi toppings to form round balls. Arrange in a box and decorate the sushi to make it look beautiful and delicious.
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Pork Pelmeni in Clear Broth
food Food type Main Ingredients Take time Serve Mexican Soup / Curry / Clear Soup pig 15 minutes 1 place ingredient 12 pieces Russian Pork Dumplings (Pork Pelmeni) 160 ml plain water 1 teaspoon Aero brand soup powder 15 grams of chopped celery 1 clove garlic, crushed 1 bay leaf Chopped celery (for garnish) Preparation Put water in a pot, add Aero brand soup powder, bay leaves, crushed garlic, and chopped celery. Wait for it to boil. Add the pork pelmeni into the soup pot and boil the dumplings for 5-6 minutes. Scoop into a bowl, sprinkle with chopped celery, and serve.
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Vegetable Samosas
food Food type Main Ingredients Take time Serve India Rice and flour vegetable 40 minutes 2 places ingredient 1 cup all-purpose flour (flour mixture) 2 tablespoons ghee (for the dough) 1 teaspoon Carom seeds (flour mixture) A little salt (flour mixture) 1 tbsp ghee (for the filling) 1 tbsp cumin seeds (for the filling) 1 tbsp chopped chili (for the filling) 1 inch sliced ginger (for filling) 3 medium potatoes, boiled (for the filling) 1/2 cup cooked peas (for the filling) 1 teaspoon Indian chili powder (for the filling) 1 teaspoon turmeric powder (for filling) 1/2 teaspoon garam masala powder (for the filling) 1 tbsp coriander powder (for filling) 1 head of shallots (ingredients for the filling) Oil for frying (ingredients for filling) Preparation Sift all purpose flour into a bowl, add ghee, Carom seeds, salt and mix well. You can add water. Knead the dough until it comes together and form into a ball. Leave for 20-25 minutes, covering the surface with a damp cloth. Stir-fry the filling. Heat a pan and add ghee, cumin seeds, turmeric powder, and shallots. Stir-fry until well blended. Add chili peppers, coarsely mashed potatoes, green peas, Indian chili powder, garam masala powder, coriander powder, salt. Stir to mix well, add coriander, turn off the heat and set aside. Divide the dough into equal portions, roll it out into an egg shape, and cut it into two parts. Shape the dough into a cone shape, put the prepared filling in, then touch the edges of the dough with water and press them together to form a samosa shape. Add oil to a pan and wait until it is hot. Add the samosas and fry until they change color. Remove and drain the oil. Served with mint sauce and tamarind sauce.
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Wagyu beef gyudon and butadon
food Food type Main Ingredients Take time Serve Japan rice beef 30 minutes 1 place ingredient 1 gram Taberu seaweed, topping type 55 grams of fried rice sauce 20 ml. plain water Gyudon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams PRIME-FZ Wagyu beef neck slices 250G 55 grams of fried rice sauce 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions 1 gram Taberu seaweed, topping type 20 ml. plain water Soybean paste soup Butadon Menu 100 grams of Japanese rice Sasanishikiero 5kg.X1 30 grams of onions, peeled, 1 kilogram 100 grams ARO FZ sliced pork neck 1 kg 1 ARO chicken egg, size 0, pack of 10 eggs 3 grams chopped green onions Soybean paste soup Preparation Add water and seasonings. When it boils, add the onion and stir-fry until soft and translucent. Add the meat and stir-fry until well combined. Serve with green onions.
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Oyakodon
food Food type Main Ingredients Take time Serve Japan rice chicken 30 minutes 1 place ingredient 750 ml. plain water Mother Sauce (2,750 ml) 1 serving 55 ml = 50 servings 1,000 ml aro concentrated dried fish stock 1,000 ml aro mirin 500 ml aro cooking sake 250 ml aro soy sauce Ingredients for making Oyakodon 150 grams aro frozen chicken thigh meat 55 ml. Stir-fried rice sauce 55 ml. plain water 20 grams of onion 1 egg 1 gram of seaweed 1 gram of spring onion 200 grams of cooked Japanese rice Another easy way to make Oyakodon 100 grams of Japanese rice Sasanishikiero 5kg.X1 15 grams of pomegranate, 1 liter of soybean oil 1 gram Taberu seaweed, topping type Japanese rice cooking recipe 500 grams of aro Japanese rice, Sasanishiki variety 150 grams PRO-B FZ Japanese seasoned sliced chicken 500G 20 grams of onions, peeled, 1 kilogram 1 ARO chicken egg, size 0, pack of 10 eggs 55 ml. plain water Preparation Heat a pan with oil. When hot, add the sliced chicken and stir-fry. When the chicken is half cooked, add the sauce and water, then the onions. Boil until the onions are cooked. Gradually add the eggs, cook over low heat and cover until the eggs are cooked. Sprinkle with spring onions Served on Japanese rice
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10 kinds of sushi
food Food type Main Ingredients Take time Serve Thai 1 chicken 30 minutes 1 place ingredient Sushi rice for 46 pieces 700 grams of aro Japanese Sasanishiki rice, cooked 70 grams aro sushi rice seasoning 6 sheets Bandarun seaweed rice wrap grade C Sushi toppings for 1 piece 15 grams aro frozen Japanese seaweed salad 15 grams aro frozen Japanese egg rolls 20 grams of aro seasoned frozen jellyfish salad 20 grams of aro frozen wasabi seasoned squid salad 20g aro lobster crayfish mayonnaise frozen 10 grams of frozen orange flavored fish eggs 10 grams of aro frozen red seasoned fish eggs 12 grams aro frozen imitation crab meat 15 grams of aro frozen seasoned mackerel fillet 15 grams Marine Pro fresh salmon cut into pieces, with skin Preparation Rice cooking steps Wash aro rice, Japanese Sasanishiki rice until the water is clear 3 times, then put the rice in a bowl, pour water to soak the rice for 30 minutes. After 30 minutes, drain the water and drain the rice a little. Put the rice in the rice cooker and add 360 ml of water. Spread the rice evenly and then cook. When cooking is complete, add the aro sushi rice seasoning while the rice is still hot. Use a spatula to mix it together. After mixing, cover with plastic wrap and let it cool before shaping. Making Sushi Toppings Take 1 large sheet of seaweed and cut it into 5 sheets to use in sushi with various toppings. Once cut, store in a tightly closed box because air will make the seaweed sheets moist and lose their shape. Use 1 piece of sushi rice and add the recommended amount of sushi toppings.
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Fish maw soup in red broth
food Food type Main Ingredients Take time Serve China Soup / Curry / Clear Soup fish 30 minutes 4 places ingredient Soak fish maw 250 grams ARO large Tenglang fish maw Plain water tapioca flour 4 medium enoki mushrooms 8 pieces Aero frozen chicken wings 100 grams Aero All-Purpose Stir-Fry Sauce 12 Aero Quail Eggs 1 liter of water 20 grams of chicken seasoning powder 50 grams of light soy sauce 30 grams Hong Kong tapioca flour 50 ml. water (to dissolve the flour) 30 grams shredded chicken breast (for sprinkling on top) A little ground white pepper 5 grams coriander Preparation Soak the fish maw in room temperature water for 30 minutes, then squeeze out the water and boil in boiling water for 1 hour. Put a pot of water on the stove to boil for boiling quail eggs. It takes about 2.30 - 3 minutes. Put water in a pot, seasonings, mushrooms and chicken wings in it, and boil until cooked and tender. Dissolve the cornstarch and water together. Pour slowly into the fish maw pot and stir constantly while pouring the cornstarch water. Add the sliced shiitake mushrooms and fish maw into the fish maw pot, bring to a boil again, then turn off the heat and add the boiled quail eggs. 6. Serve with coriander, shredded chicken breast and a little white pepper.
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