This week, I have decided to make chicken floss and mayonnaise as I intend to make rice ball. My family start to go out a lot more, but they prefer to have homecooked meal. They brought sandwich, wraps etc and maybe rice ball would add on to the offering.
My mask sales has been picking up and packing has been a major issue, I had been trying to figure what is the best way and this is what I have come up with.
Korean Crispy Seaweed - • Korean Crispy Sesame S...
与疫情共存之后，家人的生活慢慢回归正常。唯一不改的是不喜外食。所以现在我都在变着戏法让家人带午餐出去。 最近想到了饭团，便开始做肉松，美乃滋等。
我的面膜销售日增，却苦无法子好好的包装。终于找到了这一个合适盒子。
韩式脆紫菜 - • Korean Crispy Sesame S...
Chicken Floss/鸡肉松
1. 300g chicken breast, 10g oil and 40g soy sauce - 5min/100 °C/RVSP 0.5
2. 40g sugar, 20g rice wine, 150g water - 30min/Varoma/ RVSP 0.5
3. 5sec/SP 4
4. Scrape down, cover with no measuring cup4.
5. 40min/Varoma/ SP1
1. 鸡胸300克，油10克，酱油40克 - 5分钟/100 °C/反转速度 0.5
2. 糖40克，花雕酒20克，水150克 - 30分钟/ Varoma/反转速度 0.5
3. 5秒/速度4
4. 将鸡丝刮下，盖上盖子，不要盖量杯
5. 40分钟/ Varoma/速度1
Taiwanese Mayonnaise/台式美乃滋
1. 1 room temperature egg, 30g lemon juice, 80g sugar, 1 tsp salt
2. 3.30min/SP4
3. 400g oil pour slowly
1. 常温蛋1粒，柠檬汁30克，糖80克，盐1茶匙
2. 设置 3.30分钟/速度4
3. 油400克，慢慢倒
Japanese Gyoza Skin/日式饺子皮
1. 220g all purpose flour, 155g boiling water, 1 tsp salt - 3min/knead
2. 中筋面粉 220克。 滚水/热沸水 155克， 盐 1茶匙 - 3分钟/揉面模式
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