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Photos and video with hashtag #recipe

#recipe

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Instagram photo by masterchefmediaServings: 10 INGREDIENTS Buns 250 millilitres warm water 2 tablespoons sugar 1½ teaspoons dried yeast 370 grams plain flour 1½ teaspoons baking powder 1 tablespoons vegetable oil 2 tablespoons sesame oil Pork 500 grams pork belly 30 grams spring onion, chopped in half 30 grams ginger, sliced 4 tablespoons cooking wine 1 tablespoons vegetable oil 15 grams garlic 3 tablespoons sugar 2 tablespoons five spice 4 tablespoons light soy sauce 4 tablespoons dark soy sauce 500 millilitres water 50 grams pickled cabbage 30 grams coriander, finely chopped 50 grams crushed peanuts, finely chopped PREPARATION Buns In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved. Add the active yeast, then stir and set aside for 10-15 minutes. In a large bowl, mix together the flour and baking powder. Add the yeast mixture to the bowl and stir until nearly combined. Add the oil, then stir until fully incorporated. Turn the dough out onto a floured work surface and knead for 10-15 minutes. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size. Remove the dough from the bowl and knock it back by kneading for 1 minute. Cut into 10 equal pieces. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes. Onto a floured work surface, flatten each ball with the palm of your hand. Roll out to 2 millimetres. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes. Set steamer over a high heat, then steam buns for 8-10 minutes. Pork Slice the pork belly into 1 inch-thick pieces. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot. Return the pot to a high heat and add oil. Fry the pork until it browned. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined. Add the water, stir, and cover. Reduce to a low heat and via @MasterChefMedia
Instagram photo by masterchefmediaServings: 10 INGREDIENTS Buns 250 millilitres warm water 2 tablespoons sugar 1½ teaspoons dried yeast 370 grams plain flour 1½ teaspoons baking powder 1 tablespoons vegetable oil 2 tablespoons sesame oil Pork 500 grams pork belly 30 grams spring onion, chopped in half 30 grams ginger, sliced 4 tablespoons cooking wine 1 tablespoons vegetable oil 15 grams garlic 3 tablespoons sugar 2 tablespoons five spice 4 tablespoons light soy sauce 4 tablespoons dark soy sauce 500 millilitres water 50 grams pickled cabbage 30 grams coriander, finely chopped 50 grams crushed peanuts, finely chopped PREPARATION Buns In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved. Add the active yeast, then stir and set aside for 10-15 minutes. In a large bowl, mix together the flour and baking powder. Add the yeast mixture to the bowl and stir until nearly combined. Add the oil, then stir until fully incorporated. Turn the dough out onto a floured work surface and knead for 10-15 minutes. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size. Remove the dough from the bowl and knock it back by kneading for 1 minute. Cut into 10 equal pieces. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes. Onto a floured work surface, flatten each ball with the palm of your hand. Roll out to 2 millimetres. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes. Set steamer over a high heat, then steam buns for 8-10 minutes. Pork Slice the pork belly into 1 inch-thick pieces. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot. Return the pot to a high heat and add oil. Fry the pork until it browned. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined. Add the water, stir, and cover. Reduce to a low heat and via @MasterChefMedia
Instagram photo by lanuevavidasan @nutrisalud.bg ・・・ ✨Buen día para todos❣️ Empezamos este finde XL así que a disfrutar al máximo. 👉🏼Si quieren ver el procedimiento vayan al siguiente hashtag 🔜 #videorecetabg . 💠Ingredientes para la TARTA DE ESPINACA CON BASE DE PAPA: 🔅3 papas 🔅1 cda aceite 🔅350 g espinaca 🔅200 g ricota 🔅2 huevos 🔅 1 cebolla chica o ciboulette si lo prefieren🔅15 g tomates deshidratados 🔅100 g de queso (en la receta es de cabra pero puede usar muzzarella, port salut, cremoso o el que prefieran) 🔅Condimentos. 💠Preparación: 🔅Precalentar el horno a 200 grados 🔅cortar las papas en rebanadas circulares finas 🔅Enmantcar un molde y cubrirlo en bordes y fondo con las rodajas como en el video 🔅Hornear las papas durante 20 minutos o hasta que estén tiernas y doradas 🔅Aparte lavar la espinaca y blanquearla 5 minutos en agua a punto ebullición o en un sartén con aceite de oliva para que quede menos acuosa 🔅Escurrirla 🔅Hidratar los tomates en agua hirviendo durante 5 minutos 🔅Luego picarlos 🔅En un bowl mezclar la ricota, los huevos, la cebolla, el queso y los tomates ya picados 🔅Condimentar y agregar la espinaca cocida 🔅Una vez que todo está mezclado lo agregan en el molde con la base de papas 🔅Hornear la tarta durante 30 minutos a 180 grados. ¡Y a disfrutar ❣️❣️ #health #healthy #healthyfood #healthylife #healthychoices #healthylifestyle #salud #saludable #saude #saudavel #bemestar #veggie #vegan #nutricion #nutrition #eatclean #green #cooking #recipe #happiness #food #fit #fitness #fitnessmotivation #foodie #foodporn #foodlover

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