You make such a wonderful videos that I really like them. The filming is also fanstastic, I love to hear the sound of cooking!, I will be trying many of your dishes, thank you so much for making these videos and shring them with us!
Soy meat is what you got left after extracting the oil out of the soybean. Usually the oil is extracted with a solvent, often liquid hexane. Then it evaporates a regular air pressure and temperature. You will often find it in many beef products to bulk them up and giving them a better texture.
It's called soy meat but it look 1:1 like TVP ... it must be the same. The only other soy meat I know of is soy milk curd skin, used by chinees to immitate chicken.
Very impressed with your talent!!! Actually I love all your videos, but am still a bit picky about this one...1, the way you rolled the buns skin is not right. The edge of the wrapper should be very thin, however, the middle is a bit thicker for holding up all the stuffings. 2, I'm afraid that the way you pleat the buns is not quite right, and that's why the 'wrinkles' on the skin look too thick and a bit weird. FYI Traditionally in China, the meat buns are round-shape, but the shape of veggie buns are more like willow leaves.
ちょうど「海外に住んでいるからレンコンが無い！」とガッカリしかけていたら、「海外では手に入りづらいので…」と代案を教えてくださって、すごく感激しました！作ってみます！
作ります！れんこんの一手間NICEアイデアですね。ありがとうございます😊
今日作ってみました！今まで粉類は作ったことがなかったのですが、りょうやさんのわかりやすく素敵なエネルギーに最近レシピを見させてもらっては作ってます。今日のは、かわが少し厚かったのですが、美味しかったです。作る楽しみをありがとうございます。
いつも動画楽しみにしています。
とても美味しそうですし、手に入り易い食材ばかりですので休日に作ってみようと思います。
I'm so happy I found your videos so now I can make Japanese vegetarian dishes .
生チョコの動画を探してたら、りょうやさんの動画が出てきました。
素敵な動画ですね♪音も好きです。袋やフタを開ける音。水を入れる音、切る音。撮り方がオシャレで、見ていてすごく楽しくて癒されます(-´∀`-)
今、作って出来立てを食べてます☆めっちゃ美味しいですヽ(*´∀｀)蒸しすぎて少し皮が、ちと硬くなっちゃいましたが簡単に作れて１つで満足感があります♡
肉まん美味しいそうですね❗御弁当に持って行きたいです。そういえば🌱いいね🌱見ました❗レシピのチョコをバレンタインに作ってみたいです❗明日のイートモアベジタブルズも楽しみにしています。
You make such a wonderful videos that I really like them.
The filming is also fanstastic, I love to hear the sound of cooking!, I will be trying many of your dishes, thank you so much for making these videos and shring them with us!
yum! very good ingredients, i can almost taste it! the cupcake papers are a great idea.
Ryoyaさんこんにちは。今日もまた美味しそうな動画で、今お腹ｸﾞｰｸﾞｰしてます!笑
肉まん美味しそうです♡繋ぎの話がありましたがミンチのソイミートと片栗粉で、あんかけ風そぼろなんかだと私でも簡単にできそうです。
海外の方は蓮根手に入りにくいんだ～!初めて知りました。驚
ありがとうございます。
蓮根がつなぎみたいになるのねっっ！
旬だったら、筍(たけのこ)いれてもいいですか？
M's 賛成 美味しそう
こんな男になりたい
i think the ingredient list for the buns are also wrong.. they are the karaage ones i think! :)
Super bro. From India
Hi! Any advice on how to substitute the lotus root? It's impossible to get it where I live.
+Konoto KY He said you can use corn, kudzu, or tapioca starch. 1-2 tablespoons.
I recommend using grated taro or sweet potato, it makes the filling very smooth and tastes absolutely delicious
I think that okra, nagaimo, sweet potato, or even chayote squash could all be possible substitutes. :>
Konoto ky, Ryoya Takashima a said you can also use 'katakuriko' instead of lotus root.
レンコンの代用に山芋も使えるのかな？
もともとお肉好きなので、肉まんレシピありがたいです(*´ω｀*)
タケノコ入れやなきゃ！！
A great tip of substitution of Renkon (Lotus root).
I wonder that the vegetarian meat u used is it flavoured? I found that those vegetarian meat I had is always over seasoned n become too salty.
soy meat I used isn't flavored. it's made of only soybeans;)
Soy meat is what you got left after extracting the oil out of the soybean. Usually the oil is extracted with a solvent, often liquid hexane. Then it evaporates a regular air pressure and temperature. You will often find it in many beef products to bulk them up and giving them a better texture.
absolutely must use recipe.
but you accent is super adorable
蓮根の代わりに何が使えますか？
yes! another vegan food again..... yeah.
Do you think tvp would be a good replacement for soy meat?
It's called soy meat but it look 1:1 like TVP ... it must be the same. The only other soy meat I know of is soy milk curd skin, used by chinees to immitate chicken.
大豆ミートの絞り方、目からウロコ。
¡Qué bueno! 💜💜
Did you use lukewarm water or just room temperature water ?
「蓮根を火に」って言った瞬間Siriが反応する！
Hey Siriの設定切ってきます笑
👌🤘
But your english ingredients list is Not correct😔 Missing the spring onions,lotusroots, shitake, Sake, ....
Very impressed with your talent!!! Actually I love all your videos, but am still a bit picky about this one...1, the way you rolled the buns skin is not right. The edge of the wrapper should be very thin, however, the middle is a bit thicker for holding up all the stuffings. 2, I'm afraid that the way you pleat the buns is not quite right, and that's why the 'wrinkles' on the skin look too thick and a bit weird. FYI Traditionally in China, the meat buns are round-shape, but the shape of veggie buns are more like willow leaves.
love u..
夢というものは、追えば追う程、消えゆくものなのです。。。
めっちゃタレ目。。。
だがそれがいい・・ｗ
話しすぎてもダメ。
聞くことに、集中しなさい！
Ryoya, thank you for this great recipe. What kind of gluten free flour would you recommend for the dough?