- Following 328
- Followers 11.4K
- Engagement 1.37%
- Avg likes 154
- Avg comments 5
About beanto.hk
beanto.hk (@beanto.hk) is a Health & wellness website creator on Instagram, also filed under Food & beverage and Food & Drink. The account has 11,407 followers and 143 published posts. Recent posts average 154 likes and 5 comments, an engagement rate of 1.37%.
With 11.4K followers, beanto.hk is a micro creator by the common 10,000 to 100,000 definition. Set against 328 accounts followed, the audience works out to about 35 followers per account beanto.hk follows. beanto.hk is set up as an Instagram business account. Flinque files beanto.hk under 4 categories, led by Health & wellness website and followed by Food & beverage, Food & Drink and Cuisine.
The Instagram bio for beanto.hk runs to 13 words across 4 lines. The bio mentions @yuenkayin.e. The latest activity Flinque has on record for beanto.hk dates from August 2024.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
143 Posts
Of the 10 most recent posts shown for beanto.hk, 7 are videos and 3 are carousels. That mix leans toward videos. 143 published posts give beanto.hk a moderate archive on Instagram. Against the audience, that is roughly 80 followers for each post published. beanto.hk also keeps 4 story highlights on the profile. All 10 carry captions, averaging 119 words each. The captions are written mainly in Chinese. Words that recur across them include plantbased, vegetarian, sauce, tofu and plant-based. The captions tag #plantbased, #vegetarian, #beanto, #beantohk and #plantbasedrecipe.
Tofu Dumplings with Sweet Jiuniang and Elderflowers 接骨木花豆腐酒釀丸子
從小都很喜歡吃桂花酒釀丸子，特別喜愛那陣酸酸甜甜的發酵香氣。
上星期做了節骨木花糖水，就想試試用它取代桂花，就地取材，味道一樣好吃，而且更清香。
做甜品時，我總會想辦法降低其升糖指數。因為血糖起伏太大，真的會影響情緒和健康。
這個丸子我特地加入了嫩豆腐，增加蛋白質含量，讓甜品也可以更平衡、身體也更舒服。
來到英國後，才發現外國人對糖水打晒問號？.? 原來他們習慣甜品都是固體的！
可能可以做一個酒釀Cocktail去introduce我們的糖水文化
材料(8份)：
200g Silken Tofu 嫩豆腐
200g Glutinous Rice Flour 糯米粉
250g Sweet Jiuniang 酒釀
120g Elderflower Syrup 接骨木花糖水 (or Osmanthus 桂花糖水)
50g Rock Sugar 冰糖
Water 水
步驟：
1. 將嫩豆腐與糯米粉混合，搓成長條，切成小粒。幾條一起切會更快。之後搓成小圓球備用。
2. 水滾落丸子，煮到丸子浮起時可撈起。放入冰水中，令丸子更Q彈。加入豆腐後添加了一點豆香，不影響口感。
3. 煮2人份：將約240g 水 + 50g 酒釀倒入鍋中加熱，煮一下讓酸甜香氣釋放出來。
4.加入1 碗已煮熟的丸子，再放適量冰糖調味。
5. 盛起後，再加入約 1 湯匙的接骨木花糖水提香。
6. 趁熱食！
#beanto #beantohk #plantbased #vegetarian
｜接骨木花 Elderflower
你也喜歡Foraging嗎？
我是來到英國做廚師才接觸到foraging（野外採集）。記得有一次，Sous Chef 拿著一整袋接骨木花回來，我被派去洗花。對我這個喜歡植物的人來說，簡直太療癒，結果洗得很開心！
Foraging令讓我們更加留意到大自然的變化，也就更珍惜和愛惜大自然所給予的。今年英國倫敦天氣偏暖，5 月中接骨木花就盛開，6 月初就開始凋謝。往北走的話應還能採得到。
🍃野採 Elderflower 貼士
1. 選奶白色、花瓣飽滿、香氣明顯的花
2. 陽光乾燥的天氣採摘最香最乾淨
3. 避開清晨、濕花與雨後採摘
4. 適量採集，留給植物結果（Elderberries）
5. 採後盡快處理／冷藏，1–2 日內使用最佳
Elderflower Syrup做法
接骨木花 30 朵
無蠟檸檬片 2 片（或檸檬汁 30g）
清水 1000g
白砂糖 500g
1.5公升玻璃瓶
步驟
(一) 用凍水浸洗接骨木花，輕輕晾乾。
(二) 把接骨木花加到已高溫消毒的玻璃瓶裡，並加入檸檬。
(三) 水＋糖煮沸至 100°C，降至 70°C 再倒入瓶中
(四) 放上保鮮紙後，蓋好蓋。
(五) 放在雪櫃待48小時後，隔走花和檸檬，可保留花瓣，因為很顏值很高。
雪櫃保存 2 週｜冷凍保存 1 個月
** 想減糖可用赤藻糖醇／羅漢果，但甜感較清爽、保質期會縮短。
#foraging #elderflower #倫敦 #蔬食生活 #plantbasedliving
蜜餞薑醬油豆腐糰子
Candied Ginger Tofu Dango
豆腐含有優質的素食蛋白質，把豆腐加入日本醬油糰子串裡，就可以立即減低升糖指數，又可增加飽腹感，把豆腐加入烹調，連吃甜點可以變得健康一點！
豆腐糰子的做法很簡單，在家都可以輕鬆製作。糰子會有陣陣的豆腐香氣，但也會有糯米帶來的煙靭口感。
豆腐糰子(20粒)
糯米粉 200g
嫩豆腐 200g
蜜餞薑
薑 100g
水 300g
白砂糖 100g
薑味甜醬油
日本豉油 50ml
味霖 30ml
薑糖水 50g
粟粉 15g
水 100g
Adding Tofu to dishes like Shoyu Dango can instantly lower the glycemic index while boosting that satisfying full feeling. Even desserts can become a bit healthier when you incorporate tofu into your cooking!
Tofu Dango (20 pieces)
Glutinous rice flour 200g
Silken tofu 200g
Candied Ginger
Ginger 100g
Water 300g
Granulated sugar 100g
Ginger-Flavored Soy Sauce Glaze
Japanese soy sauce 50ml
Mirin 30ml
Ginger syrup 50g
Cornstarch 15g
Water 100g
👉🏿 Follow for more healthy plant-based recipes
#plantbasedrecipe #tofurecipe #hongkong #vegetarian #plantbased
修讀法國藍帶的植物性烹飪藝術課程時，老師帶我們到 品嚐美食，餐廳方面為我們準備了全素的餐單。
那次第一次品嚐 的菜式—它以中東風味為基礎，融入歐洲風格並巧妙結合多國料理風味—轟炸了我的味蕾！🤯
吃到半路，感動不已，半害羞又提起了勇氣去問總廚有沒有機會在餐廳上班，真的很想知道怎樣可以把蔬菜煮得這麼好吃🥹。而總廚就叫我傳CV過去，約了我人生第一次廚房”Trial”（試工）。
While studying the Plant-based Culinary Arts course at, our instructor took us to dine at, where the restaurant prepared an entirely plant-based menu for us.
It was my first time tasting the dishes from —dishes that are based on Middle Eastern flavors, blended with European style, and cleverly fused with flavors from various international cuisines—and they were a true explosion of flavors for my taste buds! 🤯
Halfway through the meal, I was so moved that I mustered up the courage, despite feeling shy, to ask the head chef if there was any opportunity for me to work at the restaurant. I was genuinely eager to learn how they could make vegetables taste so incredible. 🥹 The head chef asked me to send over my CV, and that’s how I got scheduled for my first-ever kitchen “trial” (test shift).
The dishes I had that day:
（1） Kohlrabi and Apple Kimchi
(2) Lime and Miso Glazed Squash Ribs
(3) Sweet and Sour Cajun Pepper
(4) Grilled Cucumber w/ Black Sesame Sauce
(5) Celeriac Shawarma, Bkelia
(6) Mixed Grilled Mushrooms
(7) Lime Sorbet
(8) Fresh Fig, green jam, Kataifi, Pistachio
(9) Five Spice Apple Fritters
(10) Selfie in the charging Room
之後廚師生涯就開始了🫶🏻👩🏻🍳
Thank you Chef, for the incredible meal and opportunities you have given to me.
#hongkongchef #plantbased #vegetarian #ottolenghi #rovi
Ep.1 滷水豆腐 Soy Braised Tofu
小時候家人買滷水鵝，偏偏喜好側根個啲配角豆腐。長大後偏愛吃素，自己落手煮飯，豆腐就成了每餐的主角。滷水汁(Lou Seoi)，英文是master stock（師傅的上湯），有黑白滷水之分，味道由花椒、八角、玉桂等等等等香料混成，吃起來氛香又溫暖。做一次滷水我用幾次，幾乎滷咩都好食，滷完記得滾番熱放雪櫃保存，得閒又滷滷佢。
As a child, while my family enjoyed braised goose, I always favored the side dish—braised tofu. Including more plant-based in my diet, tofu became the star of my meals. “Lou Seoi” or “master stock” in English, comes in dark(黑) and light(白) varieties, with a warm, fragrant flavor from spices like Sichuan peppercorns, star anise, and cinnamon. The braising liquid is reusable—almost anything tastes great braised in it. Just PLEASE reboil it before storing it in the fridge!
材料 INGREDIENTS
-
軟豆腐 Medium Firm Tofu 800g
花椒粒 Sichuan peppercorns 5g
八角 Star anise 5g
玉桂 Cinnamon sticks 10g
草果 Cardamom 5g
老抽 Dark soy sauce 200g
清水 Water 1L
冰糖 Rock sugar 50g
鹽 Salt 30g
洋蔥 Half Onion 大半個
蔥 Spring Onion 3條
蒜頭 Garlic 6瓣
👉🏿 Follow for more healthy plant-based recipes
#plantbasedrecipe #tofurecipe #hongkong #vegetarian #plantbased
/Raw Food Strawberry Apple Vinegar Salad
這個草莓蘋果醋羽衣甘藍沙律的材料都是植物性、生食、非精製。味道上，草莓和蘋果醋的酸酸甜甜，配上薄荷的清涼和綠豆蔻的香甜，在夏日炎炎最合適不過。而生食保留了食譜中水果蔬菜的各種營養，抗氧化美顏，抗炎抗疲勞。
The ingredients for this Strawberry Apple Cider Vinegar Kale Salad are all plant-based, raw food, and unprocessed. In terms of taste, the sour-sweetness of the strawberries and apple cider vinegar, combined with the coolness and freshness of mint and the sweetness of cardamom, make it perfect for hot summer days. Raw food preserves the various nutrients of fruits and vegetables in the recipe, providing antioxidant beauty benefits and anti-inflammatory and anti-fatigue effects.
草莓蘋果醋 (4份x 150g) ：
草莓 500g
蘋果醋 100g
糖/ 代糖 50g
綠豆蔻 10g
黃原膠 5g
鹽和胡椒
Strawberry Apple Cider Vinegar (4 servings x 150g):
Strawberry 500g
Apple Cider Vinegar 100g
Sugar/ sugar substitute 50g
Green Cardamon 10g
Xanthan Gum 5g
Salt and pepper
沙律(1份)：
羽衣甘藍 200g
初榨橄欖油 15g
薄荷葉 10g
紅蘿蔔絲 50g
紅菜頭絲 50g
菲達芝士 50g
葵花籽 20g
Salad (1 serving):
Kale 200g
Extra virgin olive oil 15g
Mint leaves 10g
Carrot shreds 50g
Beetroot shreds 50g
Feta cheese 50g
Sunflower seeds 20g
/Nori Oil with Japanese Mixed Rice
海苔味油和很多食物也搭，就像香港人的XO醬或潮洲辣油，方便提味。 用初榨橄欖油製作海苔味油不但提取了海苔的鮮味，也和橄欖油的清新味道完美結合。吃炊飯時與其混和，簡單健康的一碗暖飯的味道層次和營養價值就驟然提升。
在日文中「炊飯」的意思是煮飯，香港的電飯煲在日文叫「炊飯器」。香港人多稱日式雜錦飯/調味飯 (Takikomi Gohan) 為炊飯，為餸名多添日本風味，E也沿用習俗，把這個日式雜錦飯叫「炊飯」。日式炊飯的好處是製作簡單，清淡有益，材料的味道使米飯更多變化。一碗雜錦炊飯可包含蔬菜、蛋白質和五穀，E習慣加入藜麥，使營養更均衡。
Nori oil, like Hong Kong’s XO sauce and chili oil, is a versatile seasoning that pairs well with many foods. Making it with extra-virgin olive oil not only extracts the umami of nori but also complements the refreshing flavor of olive oil. Mixing it with rice can significantly enhance the taste and nutritional value of a simple and healthy warm rice bowl.
Takikomi Gohan is a Japanese mixed rice dish that is both flavorful and nutritious. A simple bowl can contain vegetables, protein, and grains. Adding quinoa can increase the protein, iron, and other important nutrients for vegans and vegetarians.
文字食譜(ﾉﾟ▽ﾟ)ﾉ 在個人簡介的網址
written Recipe -> link on Profile
/Vegan KFC a la King Sauce
.
熟悉的味道會勾起回憶，吃素的話食物的選擇自然變少。但只要改一改食譜，用植物性的健康材料也可以找回同樣的美味。
這個食譜雖是白汁，但自己製作所以用油不多。每一口都是蔬菜，溫暖療癒。
做這個食譜的時候不妨黑胡椒落重手點，直到有辛辣的感覺，就能完美做出KFC白汁雞的口味。
喜歡的話加豆製品就能增加蛋白質吸收量。我喜歡做淨醬汁，因為可以存放久一點，每次配不同的protein 配菜。
.
⏰ 30 mins
.
營養素 Nutrition Value(每份):
213 Kcal 7.6g Protein 10.8g Fat 22.6g Carbs 19.3g Net Carbs
.
Ingredients (6份)：
清淡橄欖油 40g
麵粉 80g
無糖豆奶 500g
清水 300g
啡洋蔥 1小個
薯仔 1大個
紅蘿蔔 2大條
急凍青豆 200g
新鮮磨菇 500g
食油 15g
蒜頭 3瓣
黑胡椒粉 5g
鹽 5g
.
步驟 Steps:
1.
在一個深的鍋子，用慢火把欖油煮熱後，逐少加入麵粉，慢慢炒5分鐘，直至麵粉熟透。
/ 麵粉必須熟透，要不然會有生麵粉味。
2.
一邊攪拌，一邊加入無糖豆奶，直至沒有顆粒。純素的Bechamel Sauce （白汁）完成，放一邊備用。
/ 若太快加入全部豆奶，就很難把粉團攪至順滑，要讓麵粉慢慢吸收液體和融合。
3.
薯仔和紅蘿蔔去皮切小塊；磨菇切片；蒜頭切蓉。
4.
中火把蒜蓉用油炒香，按次序加入：洋蔥(3分鐘至開始軟熟) →薯仔和紅蘿蔔(5分鐘) 。 加入幼鹽拌勻，上碟備用。再開一個鑊下油炒軟菇片。
5.
把步驟四的炒菜都加入白汁裡，加入約250ml清水，煮5分鐘。
/ 沒有用上湯，以上的蔬菜本身也很鮮，炒後就是湯汁，已能增加白汁的味道。
6. 加入黑胡椒和幼鹽調味便完成了。
.
#beanto #beantohk #Plantbasedrecipes #Plantbased #Vegetarian
/ Hong Kong Style Borscht
很喜歡職人吹水的港式羅宋湯(._.感謝啊星的食譜分享)，吃素的關係，湯裡沒有加入牛肉，吃下去感覺會有點淡薄~試了幾次，發現取手可得的調味料就能增加濃厚度！沒肉也 - 沒．有．差！(來了台灣的同屋所以有點說話的方式都被影響了，哈哈）做了一年廚師後，發現每個廚師的刀法、處理食材的技巧都有點不同～～真的學好多！
這個湯煲的時間要長一點才能入味，但煮出來有八碗。可以平常喝增加蔬菜和纖維的吸收量，或是再豪華一點加通心粉太陽蛋再配多士奶茶。(─‿‿─) 就是一個標準的茶餐廳早餐，正！
Growing up in Hong Kong, breakfast in #ChaChannTeng was my ritual for 20+years. A bowl of borsht with macaroni and sunny-side-up egg, piece of toast and a cup of hong kongese milk tea. What a dreamy, warm, cozy breakfast. After became a vegetarian/ pescatarian (it shift sometimes), my sensory and palate have changed(in a good way). They are more sensitive to addictive and of course… meat. Therefore, in this recipe, I have opted out the beef and used some easy-to-find seasoning to enhance the flavour. I promise, it taste even better than the traditional version of Hong Kongese borscht.
文字食譜(ﾉﾟ▽ﾟ)ﾉ 在個人簡介的網址
written Recipe -> link on Profile
#beanto #beantohk #Plantbasedrecipes #Plantbased
Vegan Caesar Salad Dressing
.
用豆腐代替沙律醬中的蛋黃和橄欖油，減少脂肪的含量但同時提供了細滑的質感。沒有下意大利咸魚，所以加了營養酵母和酸豆增加咸香和鮮味。
.
⏰10mins
.
營養素 Nutritional Value (60g):
188Kcal 13.5gF 7.7gP 7gC
🔝 Vitamin B12 🔝 Protein
.
Ingredients (9份portion)：
嫩豆腐 Silken Tofu 250g
腰果 Cashew 100g
營養酵母 Nutritional Yeast 30g
酸豆 Capers 50g
酸豆水 Caper Brine 50g
蘋果醋 Apple Cider Vinegar 30g
初榨橄欖油 Olive Oil 30g
.
#vegan #veganism #plantbased #easyrecipe #hongkongese
beanto.hk's engagement
beanto.hk's engagement rate on Instagram is 1.37%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 73 followers. An average post collects 154 likes and 5 comments, close to 31 likes for each comment.
Engagement rate
1.37%
- Avg likes
- 154
- Avg comments
- 5
- Interactions : followers
- 1 : 73
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Who is beanto.hk?
beanto.hk (@beanto.hk) is a Health & wellness website creator on Instagram, also filed under Food & beverage and Food & Drink. beanto.hk is set up as an Instagram business account. The Instagram bio for beanto.hk runs to 13 words across 4 lines.
How many followers does beanto.hk have?
beanto.hk has 11,407 followers on Instagram (11.4K). Set against 328 accounts followed, the audience works out to about 35 followers per account beanto.hk follows. 143 published posts give beanto.hk a moderate archive on Instagram.
What is beanto.hk's engagement rate?
beanto.hk's engagement rate on Instagram is 1.37%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 73 followers. An average post collects 154 likes and 5 comments, close to 31 likes for each comment.
What does beanto.hk post about on Instagram?
Flinque files beanto.hk under 4 categories, led by Health & wellness website and followed by Food & beverage, Food & Drink and Cuisine. Of the 10 most recent posts shown for beanto.hk, 7 are videos and 3 are carousels. The 10 recent Instagram captions Flinque holds for beanto.hk repeatedly use the words plantbased, vegetarian, sauce, tofu and plant-based. beanto.hk's captions carry hashtags such as #plantbased, #vegetarian and #beanto. beanto.hk writes those captions mainly in Chinese. beanto.hk keeps 4 story highlights, which open with a free Flinque account.
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