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同時也有1716部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,いつものラタトゥイユにみそや大葉を加えて和風に仕上げました! オーブンで焼くことで、さらに香ばしくなります♪ 出来立てがおすすめです! とっても美味しいので、ぜひ作ってみてくださいね。 和風ラタトゥイユ 20cmのスキレット1台分 材料: ■和風トマトソース 玉ねぎ 1/2個 にんにく 2片 大...
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The deadline for our 2021 Leica Women Foto Project is just around the corner. Start your application today. Message us here with any questions. ⠀
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Tag someone you believe should apply. ⠀
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Now in our third year, the Leica Women Foto Project aims to further promote diversity in photography, and has expanded to include an additional call for entries to the Leica Women Foto Project x VII Mentor Program in partnership with VII Agency. Applicants may apply for either the Award OR the Mentor Program within the application form. ⠀
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The Award will grant three photographers $10,000 and Leica SL2-S camera set to help complete an in-progress, photo project that bears witness to humanity, expressed through the female point of view. ⠀
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Awardees will also have an exhibition at Fotografiska New York to commence in 2022. ⠀
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The Mentor Program will grant three mentorships which include monthly 1:1 coaching sessions by a VII Photographer, exposure on VII’s site, representation by VII Agency, Leica Gallery exhibition, and a 12-month loan of a Leica Q2. ⠀
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Apply to either the Award or Mentor Program today via link in bio or visit leicawomenfotoproject.com. ⠀
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NO PURCHASE NECESSARY. Void where prohibited and outside US. Open to legal residents of the 50 U.S. (and DC) who are 21 yrs+ at entry. Contest is NOT open to individuals who have a formal affiliation or partnership with competitors of Sponsor. Contest begins at 9:00 AM ET on August 26, 2021 and ends 11:59 PM ET on October 8, 2021. For full terms & conditions: bit.ly/LWFPTerms ⠀
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Special thanks to our partners and Jurors: @viiphoto @fotografiska @fotografiska.ny #karinkaufmann @elizabethavedon @hajjyhajjhajjar @nataliajimenez @ljohnphoto #elizabethkrist @lyonse @photoville #lauraroumanos @maggiesteber #sandrastevenson @wolffdee ⠀
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Leica Store LA Senior Brand Ambassador @SussanFarahani photographed by @ashalexander.studio on SL2.
apply on 在 Leica Camera Facebook 的最佳解答
The deadline for our 2021 Leica Women Foto Project is just around the corner. Start your application today. Message us here with any questions.
Tag someone you believe should apply.
Now in our third year, the Leica Women Foto Project aims to further promote diversity in photography, and has expanded to include an additional call for entries to the Leica Women Foto Project x VII Mentor Program in partnership with VII Agency. Applicants may apply for either the Award OR the Mentor Program within the application form.
The Award will grant three photographers $10,000 and Leica SL2-S camera set to help complete an in-progress, photo project that bears witness to humanity, expressed through the female point of view.
Awardees will also have an exhibition at Fotografiska New York to commence in 2022.
The Mentor Program will grant three mentorships which include monthly 1:1 coaching sessions by a VII Photographer, exposure on VII’s site, representation by VII Agency, Leica Gallery exhibition, and a 12-month loan of a Leica Q2.
Apply to either the Award or Mentor Program today via link in bio or visit leicawomenfotoproject.com.
NO PURCHASE NECESSARY. Void where prohibited and outside US. Open to legal residents of the 50 U.S. (and DC) who are 21 yrs+ at entry. Contest is NOT open to individuals who have a formal affiliation or partnership with competitors of Sponsor. Contest begins at 9:00 AM ET on August 26, 2021 and ends 11:59 PM ET on October 8, 2021. For full terms & conditions: bit.ly/LWFPTerms
Special thanks to our partners and Jurors: @viiphoto @fotografiska @fotografiska.ny #karinkaufmann @elizabethavedon @hajjyhajjhajjar @nataliajimenez @ljohnphoto #elizabethkrist @lyonse @photoville #lauraroumanos @maggiesteber #sandrastevenson @wolffdee
Leica Store LA Senior Brand Ambassador @SussanFarahani photographed by @ashalexander.studio on SL2.
apply on 在 Tasty Japan Youtube 的最佳貼文
いつものラタトゥイユにみそや大葉を加えて和風に仕上げました!
オーブンで焼くことで、さらに香ばしくなります♪
出来立てがおすすめです!
とっても美味しいので、ぜひ作ってみてくださいね。
和風ラタトゥイユ
20cmのスキレット1台分
材料:
■和風トマトソース
玉ねぎ 1/2個
にんにく 2片
大葉 10枚
オリーブオイル 大さじ2
Aトマト缶(ダイス)1缶
A水 200ml
Aしょうゆ 大さじ1
A砂糖 小さじ2
Aみそ 大さじ1
A塩 適量
A赤唐辛子(ヘタと種を取り除く)1本
ズッキーニ 1/2本
パプリカ(黄色)1/2個
なす 1本
フルーツトマト 2個
塩 少々
黒コショウ 少々
オリーブオイル 大さじ2
作り方:
1.トマトソースを作る。玉ねぎ、にんにく、大葉はみじん切りにする。鍋を熱してオリーブ油をひき、玉ねぎ、にんにくをたまに混ぜながら弱めの中火で15分炒める。
2.しんなりしたらAをたまに混ぜながら15分煮る。味をみて薄ければ塩でととのえる。火を止めて大葉の半量を加えて混ぜる。
3.ズッキーニ、なす、トマトは1㎜厚さの薄い輪切りにする。黄パプリカは縦半分に切って、ヘタと種を取り除き、横薄切りにする。
4.(1)の上に(3)の野菜を少しずつずらしながら重ねてのせる。野菜の上にオリーブオイルを塗って塩を振り、クッキングシートをかぶせる。170℃のオーブンで20分加熱する。クッキングシートを取って更に5分加熱する。
5.仕上げに残りの大葉、黒コショウを振って完成!
===
Japanese Baked Ratatouille
Servings: 1 skillet pan (20cm)
INGREDIENTS
◆Japanese tomato sauce
1/2 onion
2 cloves garlic
10 perilla leaves (shiso)
2 tablespoons olive oil
A
1 canned tomato (diced)
200ml water
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon miso
1 red chili pepper
Some salt
1/2 zucchini
1/2 yellow bell pepper
1 eggplant
2 cherry tomatoes
Some salt
Some black pepper
2 tablespoons olive oil
PREPARATION
1. For tomato sauce: Chop onion, garlics, and perilla leaves. Heat olive oil in a skillet pan and cook chopped onions and garlics over medium-low heat for 15 minutes.
2. Add all A ingredients into the skillet and simmer for 15 minutes. Add some salt if needed. Turn off the heat, then add half of the perilla leaves.
3. Cut zucchini, eggplant, and tomatoes into thin slices (1mm). Cut yellow bell pepper into halves, remove the stem and seeds, then slice.
4. Place sliced vegetables (3) on the tomato sauce in the skillet (2). Apply some olive oil on vegetables. Season with salt. Cover the top of the skillet with a parchment paper. Bake in the oven for 20 minutes at 170°C (338°F). Remove the parchment paper, bake for another 5 minutes.
5. Put the rest of the perilla leaves on top. Season with black pepper.
6. Enjoy!
#TastyJapan
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1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます
【材料】
生地
・強力粉 300g
・砂糖 30g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 3g
・水 204g
・バター 40g
たまごサラダ
・茹で卵 3個
・マヨネーズ 大さじ2
・オリーブオイル 大さじ1
・塩 ひとつまみ
・胡椒 少々
ツナマヨ
・ツナ缶 小1缶
・マヨネーズ 大さじ1
・塩 少々~ひとつまみ
・黒胡椒 少々
その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ
【準備】
・バターを室温に置いておく
【作り方】
1. 【こね~1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2. グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3. 丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割~ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形~2次発酵】
・楕円:手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸:ガス抜きして丸め直す
・ハム:ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる
7. オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】
・楕円:カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸:頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム:上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)
9. 220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり
--------------------------------------------------------------------------
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片手浅型鍋(18cm):https://amzn.to/2QzGXha
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撮影機材
カメラボディ:https://amzn.to/2xSXZAd
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録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
--------------------------------------------------------------------------
↓using translation software.
[Ingredients]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g
Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper
Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper
Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise
[Preparation]
・leave the butter at room temperature
[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]
・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.
7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]
・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)
9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.
apply on 在 Tasty Japan Youtube 的精選貼文
濃厚な生クリームとさっぱりしたヨーグルトクリームのコンボが幸せしか生まない…
バナナのコクも相まって、甘さのバランスが完璧!甘党じゃなくてもペロッと食べられちゃいます◎
ぜひ作ってみてくださいね♪
米粉のダブルクリームパンケーキ
2人分(直径15cmスキレット)
材料:
米粉 100g
全卵 2個
卵白 1個分
グラニュー糖 大さじ1
牛乳 90ml
ベーキングパウダー 小さじ1/2
バター(室温に戻しておく)15g
バナナ(輪切り)1本
生クリーム 160ml
グラニュー糖 20g
水切りヨーグルト(又はギリシャヨーグルト)60g
フリーズドライラズベリー(細かく砕いておく)適量
作り方:
1.スキレットにバターを塗る。
2.オーブンを200℃に予熱しておく。
3.ボウルに卵白を入れ、ツノが立つまで混ぜてメレンゲを作る。
4.別のボウルに、全卵、グラニュー糖を入れ、しっかりと混ぜ、牛乳を加えて全体をよく混ぜる。
5.米粉を3回に分けて入れ、都度よく混ぜ、ベーキングパウダーも入れ、しっかりと混ぜる。
6.(5)に、(3)のメレンゲを入れ、数回ふんわりと切り混ぜる。
7.(1)のスキレットに生地を流し入れ、200℃のオーブンで30分〜40分加熱する。
8.ボウルに、生クリーム、グラニュー糖を入れ、ツノが立つまでホイップする。
9.(8)の半量を別のボウルに分け、水切りヨーグルトを加え、再度ホイップする。
10.焼きあがった(7)の粗熱が取れたら、2種のホイップを盛り、バナナをのせ、フリーズドライラズベリーを散らして完成!
===
Skillet pancake made with rice flour
Servings: 2 (15cm skilet)
INGREDIENTS
100g rice flour
2 eggs
1 egg white
1 tablespoon granulated sugar
90ml milk
1/2 teaspoon baking powder
15g butter (at room temperature)
1 banana (sliced)
160ml heavy cream
20g granulated sugar
60g strained yogurt (or greek yogurt)
Some freeze dried raspberries (crushed)
PREPARATION
1. Apply butter to the skilet.
2. Preheat the oven to 200℃ (392°F).
3. To make meringue, whisk egg white to firm peaks.
4. Mix eggs and granulated sugar in a bow. Add milk and mix.
5. Add rice flour into the bowl (3 separate times), mix well every time you add rice flour. Add baking powder.
6. Add meringue (3) into the bowl (5). Mix just to combine.
7. Pour the batter (6) into the skillet (1). Bake in the oven for 30 to 40 minutes. Let cool when it is done.
8. Whisk heavy cream and granulated sugar to firm peaks.
9. Divide the whipped cream (8) into 2 bowls. Add strained yogurt into one of them and whip well.
10. Put whipped cream and yogurt cream on the pancake. Place banana slices on top. Sprinkle some freeze dried raspberries on yogurt cream.
11. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
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最近在讀多益,看到有一題詳解說到塗藥一般用apply(藥膏乳液類)on(身體部位),可是後來上網查,網路都說是apply+to,我沒有看到有後面加on的資料 ... ... <看更多>