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在1/4 cup oil in grams這個產品中，有2篇Facebook貼文，粉絲數超過7萬的網紅Resepi Mutiara HATI，也在其Facebook貼文中提到， Nak cakap terima kasih kepada semua yang sudi share resepi cookies yang sedap ni... Saya try buat 3 jenis cookies dengan pakai bancuhan tepung yang s...
　同時也有9部Youtube影片，追蹤數超過2萬的網紅This Family，也在其Youtube影片中提到，Spanish Chorizo Clams by Jimmy’s Table As the first dish for my new travel series recipes, I chose the Spanish Chorizo Clams, one of our favorites an...

1/4 cup oil in grams 在 Resepi Mutiara HATI Facebook 的精選貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-10-21 18:04:56 有 2 人按讚
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Nak cakap terima kasih kepada semua yang sudi share resepi cookies yang sedap ni... Saya try buat 3 jenis cookies dengan pakai bancuhan tepung yang sama..alhamdulillah menjadi 😍
RESEPI 3 JENIS COOKIES ALA FAMOUS AMOS
(pakai 1 bancuhan ja dah boleh dapat 3 jenis cookies)
🍪 Bahan A: Kacau Rata
Semua bahan ini hanya perlu dicampurkan sehingga campurannya cantik & sebati.
* 250 gram Butter
* 1 1/4 cawan brown sugar(sis pakai 1 cwn je)
* 1 sudu kecil esen vanila
* 1 biji telur (kalau gred b pakai 2 biji)
Selesai campur bahan A, masukkan pula bahan B seperti bawah.
🍪Tambahkan Bahan B
* 2 1/2 cawan tepung gandum
* 1/2 cawan tepung jagung
* 1 sudu kecil baking powder
* 1 sudu kecil soda bikarbonat
* 6 sudu besar minyak
🍪Bila dah gaul sebati bahagikan kepada 3 adunan..
1) RED VELVET COOKIES
-letak 2 sudu serbuk koko
-letak pewarna merah (letak sampai warna jadi cantik)
-untuk topping kebiasaannya orang letak white choc chip tapi sis pakai almond nips dgn butterscotch chip (pakai yang mana ada je..😅)
2) CALLEBAUT DARK CHOC COOKIES
-yg just tambahkan topping dia ja callebaut dark choc coin tu dgn nestum..
3) CHOCOLATE ALMOND COOKIES
-letak serbuk koko dalam 4 sudu
-letak topping choc chip, almond nips (tambah ja apa2 yg korang suka ok)😉
Seterusnya....
🍪 Sejukkan Adunan
Bila dah menjadi adunan, masukkan ke dalam peti sejuk sekejap dalam 1jam..
Kemudian....
🍪 Sedia Dibakar
Lepas 1 jam, bolehlah keluarkan adunan dan sedia untuk membakar. Adunannya memang lembik sikit ya.
Masa susun atas loyang, jarakkan jauh sikit antara satu sama lain.
🍪Masukkan Dalam Oven
Bakar 25 minit suhu 150 darjah(oven sis) guna api atas bawah atau ikut kepanasan oven masing-masing.
selamat mencuba 🥰
I want to say thank you to everyone who is willing to share this delicious cookies recipe... I'm trying to make 3 types of cookies by using the same flour mix.. thank God it became 😍
RECIPE OF 3 TYPES OF FAMOUS AMOS COOKIES
(only use 1 mixes can get 3 types of cookies)
🍪 Material A: Stir Up Flat
All these ingredients just need to be mixed until the mix is beautiful & mixed.
* 250 grams of Butter
* 1 1/4 cup brown sugar (I only wear 1 cups)
* 1 small spoons of vanilla esen
* 1 eggs (if grade b wear 2 pieces)
Finished mixed with A material, insert B ingredients as below.
🍪 Add Material B
* 2 1/2 cups of wheat flour
* 1/2 cups of corn flour
* 1 small spoons of baking powder
* 1 small spoons of bicarbonate soda
* 6 tablespoons of oil
🍪 When you're mixed up, divide into 3 mixes..
1) RED VELVET COOKIES
- put 2 spoon of cocoa powder
- put the red dye (put it until the color becomes beautiful)
- for topping usually people put white chocolate chip but sis wear almond nips with butterscotch chip (use whatever you have.. 😅)
2) DARK SHOCK COOKIES CALLEBAUT
- the one who just added his toppings callebaut dark chocolate coin with nestum..
3) CHOCOLATE ALMOND COOKIES
- put cocoa powder in 4 spoon
- put chocolate chip topping, almond nips (add whatever you like ok) 😉
Next....
🍪 Cool down the mix
When it becomes a mix, put it in the fridge for a while in 1 hours..
Then....
🍪 Ready to Burn
After 1 hours, you can remove the mix and be ready to burn. The mix is a little bit of a sissy.
Time to arrange on the brass, distance each other a little longer.
🍪 Put In The Oven
Burn 25 minutes temperature 150 degrees (oven sis) use fire top bottom or follow the heat of the oven.
Good luck trying 🥰Translated

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1/4 cup oil in grams 在 Resepi Mutiara HATI Facebook 的最佳貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-05-03 14:52:47 有 8 人按讚
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Seri muka gula merah

Bahan2 lapisan bawah:

1 1/2-2 cawan beras pulut
1 1/2 cawan santan cair atau sederhana pekat
( sukat ikut paras pulut )
1 sudu teh garam

Cara2:

Cuci beras pulut dan rendam lebih kurang 4 jam ( saya guna pulut susu )
Sediakan loyang 7 inci,sapu sedikit minyak pada dasar dan keliling loyang,alas dengan plastik
Masukkan semua bahan dalam loyang dan kukus selama 30 minit
Tekankan pulut yang telah masak tadi perlahan-lahan supaya rata dan kemas
Cakar2kan permukaan atas pulut tersebut dengan garpu,ketepikan

Bahan2 lapisan atas:

200 gram gula merah
1/2 cawan air
1 cawan santan pekat
1 biji telur ( saya guna size A )
2 sudu besar tepung jagung
1/4 cawan tepung gandum ( saya tambah 1 sudu besar lagi )
1/2 sudu teh garam

Cara2:

Masak gula melaka bersama 1/2 cawan air sehingga gula larut,tapis dan ketepikan
Sediakan mangkuk,satukan semua bahan kecuali larutan gula merah,kacau rata dengan whisk hingga sebati
Kemudian tuangkan larutan gula merah tadi ke dalam adunan tepung,kacau rata
Pastikan adunan licin dan tiada tepung berketul-ketul
Masakkan adunan tadi di atas api sehingga naik wap sahaja
Tuang adunan ke atas lapisan pulut dan kukus selama 30 minit atau sehingga masak
Sejukkan kuih terlebih dahulu sebelum di potong dengan pisau plastik

# pastikan air kukusan betul2 mendidih dan lap penutup kukusan setiap 5 minit sekali #
Red sugar face series

Bottom layer ingredients:

1 1/2-2 cup of glutinous rice
1 1/2 cups of liquid or moderate coconut milk
(size according to glutinous rice)
1 tsp salt

Ways:

Wash glutinous rice and soak for about 4 hours (I use milk glutinous rice)
Prepare 7 inch grease, apply some oil on the base and around the grease, plastics with plastic
Put all the ingredients in the grease and steam for 30 minutes
Press the glutinous glutinous rice that has been cooked slowly so that it's flat and
Paws the surface of the glutinous rice with a fork, put aside

Top layer ingredients:

200 grams of red sugar
1/2 cup of water
1 cups of coconut milk
1 eggs (I use size A)
2 spoonful of corn flour
1/4 cups of wheat flour (I added 1 more spoonfuls)
1/2 tsp salt

Ways:

Cooked melaka sugar with 1/2 cups of water until sugar solves, filter and set aside
Prepare bowls, put together all the ingredients except for the solution of red sugar, messing with the whisk to the end
Then pour the red sugar solution into the flour mix, messed up the flat
Make sure the mix is smooth and no flour
Cooking the mix on fire until steam only
Pour mix on glutinous glutinous rice and steamed for 30 minutes or until cooking
Cool the cakes first before being cut with a plastic knife

#make sure steamed water properly boils and wipe steam cover every 5 minutes #Translated

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1/4 cup oil in grams 在 This Family Youtube 的最佳解答

This Family By This Family

2020-09-04 23:17:23 有 3,407 人看過 有 70 人喜歡
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Spanish Chorizo Clams by Jimmy’s Table

As the first dish for my new travel series recipes, I chose the Spanish Chorizo Clams, one of our favorites and must order tapas when in Barcelona. Please check out the link in my profile for the newest recipe!

This is a such a great and simple seafood dish to make at home. What’s best is it’s perfect with a nice crunchy baguette to soak up the garlic butter wine clam soup! Whenever Rachel and I travel, we plan our days around food. Where are we going to eat? How do we get there? What can we eat as a snack along the way? When I first ate this, I thought, “Should be easy, I am going to recreate this at home!” And it was! I hope you like this recipe!

Ingredients 食材:
0.5-1 kg of Clams - soaked in salt water for 30 minutes) (蛤蠣)
200 grams of Chorizo also known as Spicy Spanish sausages (西班牙香腸)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons or limes - halved and squeezed for juice, seeds removed (檸檬)
1/2 stick of unsalted butter (無鹽奶油)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
3-4 tablespoons of olive oil (橄欖油)
Salt and Pepper - for taste (黑胡椒)

Finishing Ingredients 撒料調味
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)

STEP 1
Start by soaking the clams in salt water to clean the clams. While clams are soaking, start by cutting 1/2 cup (approximately 15 pieces) of garlic slices.
步驟 1
首先將蛤蠣浸泡在鹽水中，讓蛤蠣吐沙清潔。同時準備1/2杯 (大約15顆)蒜頭，切片。

STEP 2
Prepare and cut chorizo slices. First remove the outer sausage skin covering by gently cutting along the sausage.
步驟 2
準備切西班牙臘腸切片，先用刀子將外層的膜輕輕的劃切開，再切片。

STEP 3
Prepare cilantro by removing the stem and using only the leaves. Also cut lemon in half to use for cooking.
步驟 3
將香菜的莖去除並僅保留葉子部分。將檸檬切成兩半用於烹煮的時候。

STEP 4
On the stove, add in 3-4 tablespoons of olive oil and heat up your pan. I am using a cast iron pan because it cooks at a more even temperature.
步驟 4
在鍋子內加入3-4湯匙橄欖油熱鍋，我使用鑄鐵鍋，因為它的烹飪溫度更高。
 
STEP 5
When the oil is very watery in the pan and you see a little white smoke, it is hot enough. Add in garlic slices and stir to cook until slightly brown.
步驟 5
當鍋中的油加熱至比較水狀時，會看到一點白煙，代表油已經加熱到夠熱的狀態。加入大蒜片，攪拌煮至略棕色。

STEP 6
Add in sliced chorizo so the olive oil absorbs the garlic and spicy sausage flavors. Cook and stir for about 2-3 minutes. Garlic should not be too dark and chorizo should be cooked so that the fat from the sausage melts into the oil. Adjust the heat as needed.
步驟 6
加入切成薄片的香腸，使橄欖油吸收大蒜和辛辣的香腸風味。烹調並攪拌大約2-3分鐘。根據狀況再調整火侯大小，大蒜不能煮到太黑，要把西班牙臘腸中的油脂煮出來。

STEP 7
Drain and rinse the clams in water. Add in clams to the garlic and sausage.
步驟 7
將蛤蠣瀝乾用水中沖洗一下，將蛤蠣加入鍋中。

STEP 8
Stir for 2 minutes and add in 1/2 glass of white wine.
步驟 8
攪拌大約2分鐘左右加入1/2杯的白酒。

STEP 9
Add in 1/2 stick of unsalted butter.
步驟9
加入1/2條無鹽奶油。

STEP10
Squeeze in half a lemon. Save the other half if you want it more citrusy.
步驟10
在鍋中擠入1/2顆檸檬，保留另一半。

STEP 11
Add in 1 teaspoon to 1 tablespoon of black pepper and salt for taste.
步驟11
依個人口味，加入1茶匙至1湯匙黑胡椒粉和鹽中調味。

STEP 12
Add in 1-2 tablespoon of Paprika and stir. Taste and adjust flavor as needed.
步驟12
加入1-2湯匙的甜辣椒粉並且攪拌均勻，根據品嚐後調
整風味。

STEP 13
When 70% of the clams are open, add in cilantro leaves and stir
步驟13
當70％的蛤蠣打開時，加入香菜葉並攪拌。

STEP 14
Add a bit of wine and 1/2 lemon to give it a flavorful wine taste and more lively citrus touch at the end. When 90% of the clams are open, you can turn off the heat.
步驟14
加入剩餘1/2杯的白酒及檸檬，讓味道可以有白酒的相位，並在口感上產生更活潑的柑橘味。當90％的蛤蠣開時，就可以起鍋囉。

STEP 15
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the clams.
步驟15
關於擺盤，可以直接使用烹煮時的鐵鍋，或者準備鐵盤來擺也很有西班牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面，以在這道菜聞到更濃厚檸檬的香氣，也可以將其擠入菜中。

STEP 16
Put in the lemon and top it with more cilantro leaves. Serve and eat hot !
步驟16
將檸檬放入盤中，撒上香菜這道菜就完成囉！
__________________________
Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

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This Family

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Clips and videos about our trips and life. These are our experiences together, starting March 3rd, 2017. (Apologies ahead of time, it is my first time recording and editing, so it might be a bit rough in the beginning!)
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1/4 cup oil in grams 在 Tasty Japan Youtube 的最佳貼文

Tasty Japan By Tasty Japan

2016-12-23 12:30:01 有 12,126 人看過 有 122 人喜歡
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Twitterもフォローよろしくね👉https://twitter.com/TastyJapan
Pinterestはこちらです〜
Instagramもよろしくね！ https://www.instagram.com/tastyjapan/

3−4人分
材料：
牛もも肉 450g　
オリーブオイル 大さじ1
すりおろしにんにく 2片分　
ローズマリー 大さじ1
塩 小さじ1
コショウ 適量
サラダ油 大さじ1
玉ねぎ 1/4個
トマトペースト 大さじ1
赤ワイン 200ml
無塩バター 大さじ1
1.牛肉は冷蔵庫から出して30分程度置き、常温に戻す。オリーブオイルを表面にぬり、にんにくをすりこむ。塩、コショウ、ローズマリーをまんべんなくまぶす。
2.フライパンにサラダ油を入れて強火で熱し、牛肉を焼く。表面のすべての面に焼き色がついたら、触れられる程度まで冷ます（約5分）。ジップ付きの袋に入れ、空気を抜く。フライパンはそのままにしておく。
3.炊飯器にお湯1リットル、水200mlを入れ、温度計を入れて65℃まで冷ます。袋に入れた牛肉を入れて皿などで重しをし、肉全体が湯に浸かるようにし、保温する。（35分）
4.ソースを作る。牛肉を焼いたフライパンに玉ねぎを入れ、弱火で炒める。あめ色になったらトマトペーストと赤ワインを入れて中火にし、とろみがつくまで煮立たせる。日を止めてバターを入れて溶かす。
5.炊飯器から牛肉を取り出し、常温で30分程度冷ます（切り分ける前なら、冷蔵庫で3日ほど日持ちする）。
6.(5)をなるべく薄く切り、(4)のソースをかけたら、完成！

RICE COOKER ROAST BEEF
Servings: 3−4

INGREDIENTS
Roast Beef
450 grams tri-tip roast 　　
1 tablespoon olive oil
2 cloves garlic, grated
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
Pepper, as needed

Red Wine Sauce
1 tablespoon canola oil
¼ onion
1 tablespoon tomato paste
1 cup red wine
1 tablespoon unsalted butter

PREPARATION
Take the meat out of the fridge for 30 minutes to come to room temperature. Coat with olive oil to prevent from drying out and oxidize the meat. Season with grated garlic, salt, pepper, and chopped rosemary.
Heat a stainless steel pan over high heat. Add canola oil and sear all sides of the meat until golden brown. Rest the meat until cool to touch (about 5 minutes). Put the meat in a zipped plastic bag and get all the air out. Seal it up.
Add 1 liter of boiled water and 200ml room temperature water into the rice cooker. The water should reach 65C/150F˚.
Put the meat in the zipped bag in the rice cooker and put small plates on top as weights. Make sure the bag is submerged in the hot water.
Turn the rice cooker on to “Keep Warm” function, and cook for 35 minutes.
While the meat is cooking, make the sauce. Heat the pan that used for searing the meat over low heat. Add the onion and caramelize. Add tomato paste and wine. Simmer until the liquid is reduced to about half. Add the butter in the pan and stir to incorporate.
Take out the meat from the rice cooker. Let the roast beef rest for 20-30 minutes or refrigerate for up to 4 days.
Slice the roast beef as thin as possible. Pour the sauce over.
Enjoy!

詳しいレシピはこちら！ http://bzfd.it/2i9Dp5u

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Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
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1/4 cup oil in grams 在 Ytower Cooking channel Youtube 的最佳解答

Ytower Cooking channel By Ytower Cooking channel

2016-12-08 17:27:31 有 75,696 人看過 有 551 人喜歡
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可樂滷豬腳Cola-Braised Pork Knuckles
美味關鍵：加可樂滷，豬腳色澤美又香甜
Tasty tip: using cola for braising adds colour as well as a sweet and fragrant flavour to the pork knuckles

材料：
豬腳 1200公克,蔥段 40公克,薑片 40公克,紅辣椒(對切) 2根
Ingredients:
Pork knuckles 1200g
Sliced scallion 40g
Sliced ginger 40g
2 Red chillies (in half)

調味料：
可樂 600㏄,水 600㏄,醬油 200㏄,米酒 100㏄
Seasoning:
Cola 600cc
Water 600cc
Soy sauce 200cc
Rice wine 100cc

作法：
1.將豬腳洗淨後放入滾水中，水滾後再汆燙約2分鐘去雜質，再撈起放入電鍋內鍋中。
2.薑片、豬腳、紅辣椒、蔥段及所有調味料加入作法1的內鍋中。
3.電鍋外鍋加入2杯水，放入內鍋，蓋上鍋蓋後按下電鍋開關，待電鍋跳起，再加入2杯水後再按下電鍋開關續煮，跳起後再燜約30分鐘後即可。
Method:
1. Wash the pork knuckles and put inside a pot of boiling water. Allow to boil for 2 minutes and remove the impurities floating on top of the water. Remove the pork knuckles and place in the inner pot of a rice cooker.
2. Place the ginger slices, pork knuckles, red chillies, scallion slices and all the seasoning into the inner pot from step one.
3. Add two cups of water to the outer pot of the rice cooker, place the inner pot inside, close the lid and switch on the rice cooker. Wait for the rice cooker switch to turn off automatically, then add two cups of water to the outer pot again, close the lid and switch on the rice cooker to carry on cooking. Once the switch turns off automatically, leave to simmer with the lid on for another 30 minutes.

豆豉蒸排骨Short Ribs Steamed with Salted Black Beans

美味關鍵：
1.排骨洗去血水再料理，味道不腥更美味。
2.充分拌勻至完全吸收醃料，排骨多汁又入味。
Tasty key point:
1. Wash the short ribs until the meat is no longer bloody, it will eliminate the gamey flavour and make the dish more tasty.
2. Mix thoroughly and allow the meat to fully absorb the marinade, the short ribs will be juicy and flavoursome.

材料：
排骨(小排) 500公克,蒜末 20公克,紅辣椒末 5公克,香菜 20公克
Ingredients:
Ribs (short ribs) 500 grams
Diced garlic 20 grams
Diced red chillies 5 grams
Coriander 20 grams

調味料：
豆豉 10公克,醬油 1大匙,鹽 1/4茶匙,細砂糖 1茶匙,太白粉 2大匙,米酒 2大匙,香油 1大匙
Seasoning:
Salted black beans 10 grams
Soy sauce 1 tablespoon
Salt 1/4 teaspoon
Fine white sugar 1 teaspoon
Tapioca flour 2 tablespoons
Rice wine 2 tablespoons
Sesame oil 1 tablespoon

作法：
1. 排骨泡水，洗去血水後撈起瀝乾備用；豆豉用水略洗去鹽分。
2. 排骨倒入大盆中，加入蒜末、紅辣椒末、醬油、鹽、糖、太白粉及米酒，充分攪拌均勻至水分被排骨吸收。
3. 加入豆豉、香油略拌勻後裝盤。
4. 電鍋外鍋放入1杯水，架上蒸架，放入作法3的排骨，按下開關至跳起。
5. 取出排骨、撒上香菜即可。
Method:
1. Soak the ribs in water and wash until the meat is no longer bloody, take out of the water and let the meat drip dry. Rinse the salted black beans quickly to wash off excess salt.
2. Put the ribs into a mixing bowl, add diced garlic, diced red chillies, soy sauce, salt, sugar, tapioca flour and rice wine. Mix thoroughly until all liquid has been absorbed by the meat.
3. Add the salted black beans and sesame oil, mix quickly and place the ribs on a plate.
4. Add one cup of water to the outer pot of the rice cooker, place the steaming rack inside, put in the ribs from step 3, switch on the rice cooker until the switch turns off automatically.
5. Take out the ribs and sprinkle with coriander then serve.

蒜泥蒸蝦
美味關鍵：鮮蝦剖開才入鍋蒸，快熟又入味

材料：
草蝦 8尾,蒜末 30公克,紅辣椒末 5公克,蔥花 10公克

調味料：
醬油 1大匙,細糖 1茶匙,米酒 2大匙

作法：
1.草蝦洗淨剪掉長鬚，用刀從蝦頭對剖至蝦尾處，留下蝦尾不要剖斷。
2.將作法1的草蝦排放至盤上備用。
3.蒜末、紅辣椒末、醬油、細糖、米酒混合成醬汁備用。
4.將作法3的醬汁淋至草蝦上。電鍋外鍋放入1杯水，按下開關至有蒸汽。
5.放入作法4的草蝦，蒸約5分鐘後打開鍋蓋，取出撒上蔥花即可。

樹子蒸魚
美味關鍵：水滾後再入鍋蒸，鱈魚口感更好

材料：
鱈魚 1片(約500公克),樹子(含汁) 100公克,薑末 5公克,蒜末 5公克,紅辣椒末 5公克,蔥絲 10公克

調味料：
米酒 20公克

作法：
1.樹子與米酒及薑末、蒜末、紅辣椒末混合成蒸魚醬。
2.鱈魚放置蒸盤上，淋上破布子醬汁。
3.電鍋外鍋加1杯水，按下開關至有蒸汽。
4.將魚放入電鍋中，蒸至跳起後取出，撒上蔥絲即可。

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#26. Conversion Table and Useful Tips - Recipes 'R' Simple

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#48. Canola Oil - Volume to Weight - CalculateMe.com

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#70. Basic measurement standards | Deviliciously Raw

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#72. Grams to Cups Conversions and vice versa - Recipes

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#73. 8oz to ml - HOPE - Interior Design Studio

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Did you lose your 1/4 cup measuring cup? ... cheat sheet below shows measuring equivalents for teaspoons, tablespoons, cups, pints, fluid ounces, and more.

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#80. How many tablespoons in a cup - YesChef

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#89. A guide to: Conversions - Dish Magazine

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A quarter cup is equal to four tablespoons or 2 fluid ounces. To make the conversion from volume measurements to mass measurements simpler, ...

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#93. Donna Hay

1 Australian teaspoon = 5ml. 1 Australian tablespoon = 20ml (North America, New Zealand and United Kingdom use 15ml tablespoons.) cup, metric, imperial.

#94. Butter to Olive Oil Conversion Guidelines

In general, using 75% olive oil of the recipes suggested butter will serve you well. Butter/EVOO conversion… ... 1/2 cup, 1/4 cup and 2 tablespoons.

#95. Reliable cups to grams conversion? : r/AskCulinary - Reddit

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#96. The Bread Bible - 第 200 頁 - Google 圖書結果

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#97. How many Tablespoons are 30 ml? And how many Cups or ...

1 cup = 200 grams of rye flour. 1 cup = 227 grams of bread flour. 1/4 teaspoon = 1 ml. 1/2 teaspoon = 2 ml. 3/4 teaspoon = 4 ml.