#StartGreenWithMiele 新年新態度Healthy life healthy new year🌿新一年希望整多啲素菜食譜!培養低碳習慣以建立更美好的環境🌏原來素蘿蔔糕都好好食!以前覺得自己整中式糕點好麻煩,但整完一次之後真係返唔到轉頭!好食過出面買嘅好多😌全天然無防腐劑足料糕點🍀✨ @miele_hk
Inspired by my fav LPM💖個檸檬早2個星期已經開始醃,好容易整,係呢個餸既露魂🥺自己調教咗少少,加咗啲辣椒碎,唔鐘意辣可以唔加🥸尋日下午開始醃咗成日🤲🏻super yum😍下次焗之前可以再放多啲醃料向雞面😆不過我懶,所以無去骨😽雞翼尖比較易燶,可以用錫紙包一包!香草焗之前可以整一整走去先,因為都易燶🤭
inspired by the dish I had in 彤福軒✌🏻上次煮用了貴妃蚌,今次去街市搵唔到!魚檔老闆推介了呢隻新鮮北寄貝,佢話肉厚仲好食過貴妃蚌啦呀妹 (thanks for not calling me 呀姐😂) OK真係好食喎💖👦🏻大讚🤪新鮮嘅海鮮簡單煮最易食到個鮮味!個湯底超正!有花雕酒香又吸收左海鮮味!食完可以再攞嚟煮返個面🙂唔一定要用北寄貝可以用花甲/蜆!煮一定要大火煮!時間要準確!咁就唔會過熟✨ . . ▶️有需要就加鹽調味,我鍾意唔落鹽就咁用海鮮嘅鮮味😛 . . 材料: 北寄貝 6隻 紅尖椒 隻 蒜頭 2瓣 芫荽 1扎 蔥花 適量 雞湯 250ml 花雕酒 2湯匙
Real easy recipe🤣inspired by LPM’s Rigatoni with cream and Parmesan I had the other day✌🏻好簡單好creamy🤪Finally got the right chives 細香蔥!But totally optional🥸
How to turn dining at home even better than at the restaurants💖本身book咗食steak點知又禁堂食🥱其實自己煮仲正,係倦啲係要煮囉😂今次特登買件厚切,差唔多2.5-3吋厚!咁厚嘅扒我先4邊大火煎30秒,入焗爐200度焗,再攞返出嚟大火每面煎30秒!今次呢件焗咗8分鐘!^_^
▶️frozen Japanese fries x black truffle! 入oven 焗算了,唔想開油炸,之後再加黑松露3寶炒一炒都好正 ▶️牛扒要先放室溫30分鐘,用海鹽和黑椒醃一醃,可以落多啲都唔怕 ▶️火同油超熱先好放落去煎!煎後期可加蒜頭、牛油同Herbs會再香d,之後再不斷淋呢啲牛油落牛扒表面!煎個時唔好手多反黎反去!太厚就入焗爐,正常厚度唔駛!時間真係要睇個扒幾厚and你鐘意幾熟🤭 ▶️煎好rest至少5分鐘先好切,肉汁先會鎖住