How I Designed a Menu Around Ingredients That Will Expire #food #cooking #foodie #chef #recipe
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YouTubeAICreativeVerse
How I Designed a Menu Around Ingredients That Will Expire #food #cooking #foodie #chef #recipe
Discover the professional strategy for designing seasonal menus around temporary ingredients at peak availability. This practical timelapse reveals the menu design process — from seasonal ingredient sourcing and availability timeline through menu architecture and dish creation to zero-waste ingredient utilization and final diner experience ...
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【同棲田舎暮らし🛖】タイ風肉団子のココナッツレタススープ 【肉だね】 ￤ひき肉…500~600g鶏ひき肉のが良かったです ￤にんにく…3片（半分はスープへ） ￤生姜…にんにくよりちょい多め（半分はスープへ） ￤パクチー…多め ￤塩・黒胡椒…適量 ￤ヌクマム（ナンプラー）....大さじ2弱 ※ナンプラーは塩味を 強く感じるので大さじ1でもいいかなあ ￤赤唐辛子…2本 【スープ】 ￤お肉焼いた時に出た油…大さじ２ ￤にんにく ￤生姜 ￤エリンギ…１本 ￤水…700ml ￤ココナッツミルク…400ml ￤ヌクマム（ナンプラー）...大さじ２弱 ※ナンプラーは塩味を 強く感じるので大さじ1でもいいかな 味見して調整してね ￤砂糖…小さじ1.5 ￤黒胡椒 味見して物足りなければ塩調整 ￤レタス ￤ライム…仕上げ #同棲ごはん #ココナッツミルクスープ #エスニック料理
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