tag:blogger.com,1999:blog-315697362024-03-18T15:36:58.052+08:00Min's BlogMinhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.comBlogger755125tag:blogger.com,1999:blog-31569736.post-29146995332028048412021-03-09T20:02:00.000+08:002021-03-09T20:02:00.465+08:00Salted Egg Chicken 金黄咸蛋鸡块<p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5i9KQI1zTEneA7MLVRW8I7MmMW3Vg2-h_f966AULnMXLq_eX84SbBL_tmjTAhz2QEf0ywmLx_6xI4HfDnQVV8Dikfoy2UGcjmCHCWq8IKHzcl__X5QMYtfRRrMNCFU7VxE5EXA/s750/mIMG_2637.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5i9KQI1zTEneA7MLVRW8I7MmMW3Vg2-h_f966AULnMXLq_eX84SbBL_tmjTAhz2QEf0ywmLx_6xI4HfDnQVV8Dikfoy2UGcjmCHCWq8IKHzcl__X5QMYtfRRrMNCFU7VxE5EXA/w640-h480/mIMG_2637.jpg" width="640" /></a></div><br /><div>有段日子非常流行咸蛋的料理, 从鱼皮零食, 到新年饼干和爆米花, 都会看到这特别的口味。 而我最喜欢的还是咸蛋跟炸鸡块的配搭。 尤其是这道, 还加了淡奶, 跟咸蛋黄, 形成了独特的香味, 让人吃得津津有味。 </div><div><span><a name='more'></a></span> </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-FPIM5vZjyMx1DPJqkZn04-vbqr1bSKnmCeBGpPg1GfEcqnk9CZCnB9ex2w9L4R0zFkdH8L41Bbs7Lw0f7sI0LdSo8fQoxW5tDwuZI_O-spDShkrtETA5AR3KH2uATuUeUBlxA/s750/mIMG_2635.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-FPIM5vZjyMx1DPJqkZn04-vbqr1bSKnmCeBGpPg1GfEcqnk9CZCnB9ex2w9L4R0zFkdH8L41Bbs7Lw0f7sI0LdSo8fQoxW5tDwuZI_O-spDShkrtETA5AR3KH2uATuUeUBlxA/w640-h480/mIMG_2635.jpg" width="640" /></a></div><div><br /></div><div>
<span style="color: #e06666;"><u><b>黄金咸蛋鸡 </b></u></span><br />
<ul style="text-align: left;"><li>去骨鸡胸肉 (1大块), 切小块 </li><li>牛油2Tbsp </li><li>油1Tbsp</li><li>咸蛋黄 3个 (先蒸熟, 压散备用)</li><li>咖哩叶 3根</li><li>小辣椒 2个 (切碎) </li><li>淡奶 100gram</li></ul>
<ol><li> 鸡肉块加入少许盐,糖,1/4 鸡蛋液腌大概半小时。</li><li> 将腌好的鸡肉沾上蛋液, 然后沾上沾米粉, 然后放入热油里炸至熟 (金黄色), 捞起, 备用。</li><li>把奶油和有放入热锅内, 奶油溶化后,加入咖哩叶和小辣椒炒香, </li><li>加入咸蛋黄, 炒香, 至到很多泡沫, 然后放入淡奶。</li><li>把鸡肉拌入即可。 </li></ol>
<span style="color: #e06666;"><u><b>Salted Egg Yolk Chicken</b></u></span><br />
<ul style="text-align: left;"><li>1 piece of chicken breast (cut into pieces) </li><li>2 Tbsp butter</li><li>1Tbsp oil</li><li>3 salted egg yolk (steamed and mashed)</li><li>3 stalks curry leaves</li><li>2 chilli padi (chopped) </li><li>1 Tbsp evaporated milk</li></ul>
<ol><li> Marinate the chicken with a bit of salt, sugar, 1/4 egg for half an hour. </li><li>
Coat the chicken with egg wash and a layer of rice flour, and put into oil, fry until golden-brown.
</li><li>Put butter and oil in a pan with medium heat, melt the butter and add in curry leaves and chili padi, fry till fragrant. </li><li>Add in the mashed salted egg yolks, fry till a lot of bubbles are formed, pour in the evaporated milk.</li><li>Add in the chicken pieces and coat well. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_APfU1JfK-FK5r2AhD2LhKZjDSd0KWStvoOyv7tdi157UILST334FBd1l9BfjCzcJap4ANofpXnmVI-FAhj9jOYLebb0dqQ-ekntvGeWIa2CBw2HOZ7onJiiqHQMNxDwH9pcGw/s750/mIMG_2639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="750" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_APfU1JfK-FK5r2AhD2LhKZjDSd0KWStvoOyv7tdi157UILST334FBd1l9BfjCzcJap4ANofpXnmVI-FAhj9jOYLebb0dqQ-ekntvGeWIa2CBw2HOZ7onJiiqHQMNxDwH9pcGw/w640-h612/mIMG_2639.jpg" width="640" /></a> <br /></p>
</div><div><div>其实这道料理几年前分享过了, 这次稍微增加了淡奶的部分, 觉得酱汁比较多, 比较下饭。 剩下下的淡奶可以加入咖啡里, 会让咖啡的味道更香。 至于鸡块的部分, 我偶尔也会用姜汁来腌制, 更可口哦, 大家可以试试看。 <br /></div></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com10tag:blogger.com,1999:blog-31569736.post-57714874188210466572021-03-03T20:02:00.001+08:002021-03-03T20:02:00.973+08:00参巴虾米辣椒 Dried Shrimp Sambal<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeP8xzwW6xHVeD1RS780xhmsCeXg__CiweSRuE1fFMeqMM8gPMilSw9fwkKSzCzcz9fnSf1PydGYu8DDZeOT8biBO1gK7jXBWVJMmo-tf0kPYCYP-csMJBS-OHnPjNQFU-UD0Xg/s750/mIMG_8738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="546" data-original-width="750" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeP8xzwW6xHVeD1RS780xhmsCeXg__CiweSRuE1fFMeqMM8gPMilSw9fwkKSzCzcz9fnSf1PydGYu8DDZeOT8biBO1gK7jXBWVJMmo-tf0kPYCYP-csMJBS-OHnPjNQFU-UD0Xg/w640-h466/mIMG_8738.jpg" width="640" /></a></div><br /><br /> <div>参巴虾米辣椒我试过不少食谱, 每次都尝试做一些调整, 以符合自己的胃口。 最近尝试的算最满意的一次了, 所以就赶紧把它记录下来。 这个辣椒我用加入虾米, 所以很下饭, 跟饭, 还是面类都很搭。 油的部分我用不多, 所以比较干。 所以要更美味的话, 可以增加油的部分。 <span><a name='more'></a></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpsr2eUDpLdEixnbZwuVWABPVby6d2-4b_OWomXSSAiY627jDpXfaFCbM0cRlOwd2pbmSqeS6d2w7QHbrA9E7O8xoP-rETBgANIEwm7skKdJnvz4ps1qioxzWMBknIoCWJkGvlA/s1005/mIMG_8737.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1005" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpsr2eUDpLdEixnbZwuVWABPVby6d2-4b_OWomXSSAiY627jDpXfaFCbM0cRlOwd2pbmSqeS6d2w7QHbrA9E7O8xoP-rETBgANIEwm7skKdJnvz4ps1qioxzWMBknIoCWJkGvlA/w478-h640/mIMG_8737.jpg" width="478" /></a></div></div><div><span style="color: #990000;"><u><b>参巴虾米辣椒</b></u></span></div><div><span style="color: #990000;"></span><br /></div><div>A:<br /></div><ul style="text-align: left;"><li>辣椒干 30g (去籽浸软备用)<br /></li><li>红辣椒 5条 (去籽切半)<br /></li><li>虾米 80g <br /></li><li>蒜头 3瓣</li><li>小葱头 10粒</li><li>Candle nut 5粒</li><li>马来栈 15g</li></ul><div>B: <br /></div><div><ul style="text-align: left;"><li>油 100-150ml </li></ul></div><div><u>Thermomix方法</u></div><ol style="text-align: left;"><li>把A材料放入Thermomix中, 10s/sp5-7. 如果喜欢比较细的, 可以重复。</li><li>加入油, 20min/120'C/reverse sp1. </li></ol><div><u>普通方法</u></div><ol style="text-align: left;"><li>把A+B材料放入食物调理机打碎, 可以分数次。</li><li>把辣椒胡放入锅内, 煮滚后转中火。 </li><li>慢慢炒至香即可。 </li></ol><div><span style="color: #990000;"><u><b>Dried Shrimp Sambal</b></u></span></div><div><span style="color: #990000;"></span><br /></div><div>A<br /></div><ul style="text-align: left;"><li>30g Dried chili(deseeded and soaked)<br /></li><li>10 Red chili(cut half)<br /></li><li>80g Dried shirmp </li><li>3 cloves of Garlic </li><li>10 Shallot </li><li>5 Candlenut </li><li>15g Balacan</li></ul><div>B</div><div><ul style="text-align: left;"><li>100-150ml oil</li></ul></div><div><u>With Thermomix</u></div><ol style="text-align: left;"><li>Put A into moxing bowl, 10s/sp5-7, can be repeated if you prefer finer texture.</li><li>Add in oil, cook 20min/120'C/reverse sp1.</li></ol><div><u>Without Thermomix</u></div><ol style="text-align: left;"><li>Put all A+B ingredients into a food processor, blend till fine.</li><li>Pour the mixture into a pan with medium heat, fry untill dry and fragrance. </li></ol><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4Gt6LYL6xdw1BfQtTkfXxsmuB9gzhZW3pHYacGMmEjZ-sZK18Lk4L74OWStAoRVN1WqzGMHH1U0QXDkuFI6DY3dVfhnhxcs3BjkDkfwWdd1-Ytah76j5Ggd5nsSVLEn0jw7iog/s974/mIMG_8739.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="974" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4Gt6LYL6xdw1BfQtTkfXxsmuB9gzhZW3pHYacGMmEjZ-sZK18Lk4L74OWStAoRVN1WqzGMHH1U0QXDkuFI6DY3dVfhnhxcs3BjkDkfwWdd1-Ytah76j5Ggd5nsSVLEn0jw7iog/w492-h640/mIMG_8739.jpg" width="492" /></a></div><div> </div><div>这个辣椒放入冰箱收藏, 可以耐一个月的时间。 但是通常我家的很快就消耗完, 因为真的很万用, 而且会越吃越开胃。 这个我没有另外加盐, 因为虾米应该带咸了, 如果需要可以加入少许的糖调味。 <br /></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com4tag:blogger.com,1999:blog-31569736.post-71624164052699242532021-02-08T20:02:00.001+08:002021-02-08T20:02:00.497+08:00Homemade Almond Butter 自制杏仁酱<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaDs2w5TCALD9-G3pwQAaxFrDrDnN2Vsj4NWY3DYxRWtfMSFhPHytzwP2G5MN6sCR70yeE9LtYrrFFwHwTgT1b4b8f521pxyjSABIxB2j795IE5piNUHf0A-iCeUzegA_Av4WPw/s813/mIMG_1866+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWaDs2w5TCALD9-G3pwQAaxFrDrDnN2Vsj4NWY3DYxRWtfMSFhPHytzwP2G5MN6sCR70yeE9LtYrrFFwHwTgT1b4b8f521pxyjSABIxB2j795IE5piNUHf0A-iCeUzegA_Av4WPw/w590-h640/mIMG_1866+%25281%2529.jpg" width="590" /></a></div><p> </p><p>近来买了个华夫 (waffle) 早餐机, 所以弄了杏仁酱来搭配。 以前很喜欢在外头买抹了牛油和花生酱的华夫来吃, 刚出炉的华夫, 真的好好吃。 现在可以动手在家里做了, 很简单。 下次我再分享我的华夫食谱, 很简单的。</p><p>这次用的是杏仁豆, 买回来后, 放进去烤箱烤香, 就可以放入食物调理机打成酱了。 其实也不用什么食谱, 我只是加了少许的橄榄油, 还有盐调味。 我用的是小美, 所以很快就可以把杏仁酱打好了。 如果没有的话, 用普通的食物调理机也可以, 可能要分多次, 才可以打成酱。 这个配搭面包也可以, 是很好的蛋白质来源, 自家做的真的比较健康。 </p><p><span></span></p><a name='more'></a><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCtsrM6nhgeN7KE6ykTAPr4LobAkvww_jZ_uTrFKyTa3gCKM6I3brjjJ7UQQbQpbFOi_KI_Rgy8HAFvrxyelBBqbVAChS-sjfIWBZhZ-HHf8FwAsK3OkQxTeKmShjqdPwIQVPaw/s750/mIMG_8623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="750" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCtsrM6nhgeN7KE6ykTAPr4LobAkvww_jZ_uTrFKyTa3gCKM6I3brjjJ7UQQbQpbFOi_KI_Rgy8HAFvrxyelBBqbVAChS-sjfIWBZhZ-HHf8FwAsK3OkQxTeKmShjqdPwIQVPaw/w640-h612/mIMG_8623.jpg" width="640" /></a></p><div><span style="color: #cc0000;"><u><b>自制杏仁酱</b></u></span></div><ul style="text-align: left;"><li>杏仁豆 500g </li><li>橄榄油油 1Tbsp</li><li>盐 1tsp</li></ul><ol style="text-align: left;"><li>杏仁豆先烤香,待凉。</li><li>把全部材料放入小美或者其它食物调理机。</li><li>分数次搅打至成酱, 小美的话用1min/sp1-7.</li><li>然后重复 30s/sp 5-7, 三次, 或者到喜欢的滑度。</li><li>放入罐子, 冷藏。 </li></ol><div><span style="color: #cc0000;"><b><u>Homemade Almond Butter</u></b></span></div><ul><li>Raw almond 500g</li><li>Olive Oil 1Tbsp</li><li>Salt 1tsp</li></ul><ol style="text-align: left;"><li>Toast the almond, let it cool down. <br /></li><li>Put the almond into thermomix or other food processor. </li><li>If thermomix, blend 1min/sp 1-7.</li><li>Repeat 30s/sp5-7 for 3 times or until the consistency you preferred.</li><li>For other food processor, you can blend few times until it becomes a fine paste. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIijMtjA-5ut8m0dP2HLFa41X-SfbpFuWgo0qkiPgsS2wHHJI4KrlHk_rHikr4oxktzYvjn5JtKakqMGGtMDxOWYTnS49DqcE4R5ZnkxVuIqBRCWtJBSwZfb114AiT-Lkaaa_0Q/s987/mIMG_8618.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="987" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIijMtjA-5ut8m0dP2HLFa41X-SfbpFuWgo0qkiPgsS2wHHJI4KrlHk_rHikr4oxktzYvjn5JtKakqMGGtMDxOWYTnS49DqcE4R5ZnkxVuIqBRCWtJBSwZfb114AiT-Lkaaa_0Q/w486-h640/mIMG_8618.jpg" width="486" /></a> <br /></p><p> </p><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com2tag:blogger.com,1999:blog-31569736.post-65094144274471094742021-02-04T20:02:00.009+08:002021-02-04T20:02:00.900+08:006种我最爱的新年饼食谱 My Favourite Cookies For Chinese New Year <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LW5SBgRoAXI-e9i2zr-VsM5jof1YCqV_xDuK2QzbqR5f_X4WVQ7c0bqdfpp1ybFk78Qul_qxehpArFEJB8L2bE8IVSPG7zRu933JfSyvkcEgaYBW2Bbh-lbWn7c8qixaEO7C6Q/s2048/85AD8A96-B872-4E37-9946-662824F8F87B.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LW5SBgRoAXI-e9i2zr-VsM5jof1YCqV_xDuK2QzbqR5f_X4WVQ7c0bqdfpp1ybFk78Qul_qxehpArFEJB8L2bE8IVSPG7zRu933JfSyvkcEgaYBW2Bbh-lbWn7c8qixaEO7C6Q/w512-h640/85AD8A96-B872-4E37-9946-662824F8F87B.png" width="512" /></a></div>做过的新年饼干很多, 所以这次干脆又帮它们排名。 把我最喜欢的6样饼干跟大家分享, 大家不妨试试看。 <p></p><span></span><span><a name='more'></a></span><p>1. <span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://sze-min.blogspot.com/2021/02/2021-german-butter-cookies.html" target="_blank">德国酥饼 German Butter Cookies</a></span></span></span></p><p><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHePZQpTxDAWMBNJCdRgIgL7IebyTgC_D2v8b1J36kCEUuZd1nxofn2rNGW5dpRbuItmZL0TW2vYiztDl__fqGKUQ-CDqMYpQNfs75ti8gBOrlZtAQksvz7G3GS9TnLjRUv4AUWQ/s750/mIMG_8609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="750" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHePZQpTxDAWMBNJCdRgIgL7IebyTgC_D2v8b1J36kCEUuZd1nxofn2rNGW5dpRbuItmZL0TW2vYiztDl__fqGKUQ-CDqMYpQNfs75ti8gBOrlZtAQksvz7G3GS9TnLjRUv4AUWQ/w640-h572/mIMG_8609.jpg" width="640" /></a></span></span></span></div><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"></span></span></span><p></p><p>会放在第一位因为每年必做的, 而且方法很简单。 如果你是喜欢奶油的香味, 就应该尝试这个, 而且记得用比较优质的奶油哦。 </p><p>2. <span style="font-size: small;"><span style="background-color: #cfe2f3;"><a href="https://sze-min.blogspot.com/2021/01/chocolate-walnut-cookies-famous-amos.html">巧克力核桃饼干 Chocolate Walnut Cookies (Famous Amos Style) </a></span></span></p><p><span style="font-size: small;"><span style="background-color: #cfe2f3;"><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_29Zy6MH4jciqkpnuPSeXPMPYDFPfg97puUDnBuySvqHVy5S7gs_yF1aqFKsZTAhoobsh33LzqSrrz_Zn6shgLVOjHk4wxpYfd9VgAvvhVS492_CvxjA9gdy_rYz71AWmkVpVpg/s640/mIMG_8517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="640" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_29Zy6MH4jciqkpnuPSeXPMPYDFPfg97puUDnBuySvqHVy5S7gs_yF1aqFKsZTAhoobsh33LzqSrrz_Zn6shgLVOjHk4wxpYfd9VgAvvhVS492_CvxjA9gdy_rYz71AWmkVpVpg/w640-h596/mIMG_8517.jpg" width="640" /></a></span></span></span> </span></span> </p><p>这个其实不只是农历新年会做, 偶尔我也会做来吃。 我喜欢放苦甜巧克力, 配上核桃, 真的很搭。 吃了会不停口, 真的会上瘾的。 </p><p><span style="color: #e06666;"><b>3. </b><span style="font-size: small;"><span style="background-color: #cfe2f3;"><a href="http://sze-min.blogspot.com/2014/01/traditional-peanut-cookies.html" target="_blank">传统的花生饼 Traditional Peanut Cookies</a></span></span></span></p><p style="text-align: center;"><span style="color: #e06666;"><span style="font-size: small;"><span style="background-color: #cfe2f3;"><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcZ1pVdxU3nfGlY7tsdNFD1pZhyphenhyphenGrKBLNOzeAqW2TLvYRxMwRjHX6oYu2uJIdAMMIEWZWBV2HlVbVhquk7mR6s9CUEj_e1lE6vsnq_gQPOgZqYgb2UZ0mce4sNu6hSro9KK5TNg/s814/bIMG_6524.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="814" data-original-width="570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcZ1pVdxU3nfGlY7tsdNFD1pZhyphenhyphenGrKBLNOzeAqW2TLvYRxMwRjHX6oYu2uJIdAMMIEWZWBV2HlVbVhquk7mR6s9CUEj_e1lE6vsnq_gQPOgZqYgb2UZ0mce4sNu6hSro9KK5TNg/w448-h640/bIMG_6524.jpg" width="448" /></a></span></span></span> <br /></span></span></span></p><p><span>感觉农历新年一定要有花生饼。 主要成为也是花生, 我喜欢有搅打到比较细的花生碎, 而且要有融化在口里的感觉。 </span></p><p><span style="color: #e06666;"><b>4. </b></span><span style="color: #2b00fe;"><span style="background-color: #cfe2f3;"><span style="font-size: small;"><a href="http://sze-min.blogspot.com/2014/01/melt-in-mouth-pineapple-tarts-with.html" target="_blank"><span><span>黄梨酥 Melt-In-Mouth Pineapple Tarts (with Homemade Pineapple Jam)</span></span></a></span></span></span></p><p style="text-align: center;"><span style="color: #2b00fe;"><span style="background-color: #cfe2f3;"><span style="font-size: small;"><span><span><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PcqUxXdk2A0XbKU1e_6F3GSLv-7NRhjp-1xY-HifctkFzJ6u9b5Pm1JQQZL-5oBk1W_Lu94PAesteuUoRk5f8kyp_CUYEbK4TpIYZ6Qm2rJNu59U9J6PIBQlhBu84KH3E390KA/s771/bIMG_6583.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="771" data-original-width="570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PcqUxXdk2A0XbKU1e_6F3GSLv-7NRhjp-1xY-HifctkFzJ6u9b5Pm1JQQZL-5oBk1W_Lu94PAesteuUoRk5f8kyp_CUYEbK4TpIYZ6Qm2rJNu59U9J6PIBQlhBu84KH3E390KA/w474-h640/bIMG_6583.jpg" width="474" /></a></span></span></span> <br /></span></span></span></span></span></p><p><span><span>黄梨饼也是一定要了, 因为ong ong嘛, 很好的意头。 自己做的黄梨酱虽然比较多工, 但是可以自己控制糖分, 和口感, 我觉得是值得的。 </span></span></p><p><span style="font-size: small;"><span style="color: #e06666;"><span><b><span><b>5.</b></span></b></span><a href="https://sze-min.blogspot.com/2021/01/cranberry-shortbreadbiscuits.html"> <span style="background-color: #cfe2f3;">Cranberry Shortbread/biscuits 蔓越莓饼干</span></a></span></span></p><p style="text-align: center;"><span style="font-size: small;"><span style="color: #e06666;"><span style="background-color: #cfe2f3;"><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapRJIiQe0FfpqfCRZgddwt1KJHSx6fadfpUkZrh8JpfHZzy0Jq7pFpMDoVJkD8896GTjRO4aRczPrnlM9UXQSytlwCkIA75wVgg2Xsdiqis-P2zYYeU-LZxw5qVEiG57UKVbV9Q/s640/mIMG_8595.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapRJIiQe0FfpqfCRZgddwt1KJHSx6fadfpUkZrh8JpfHZzy0Jq7pFpMDoVJkD8896GTjRO4aRczPrnlM9UXQSytlwCkIA75wVgg2Xsdiqis-P2zYYeU-LZxw5qVEiG57UKVbV9Q/w500-h640/mIMG_8595.jpg" width="500" /></a></span></span></span> <br /></span></span></span></p><p>今年新尝试的饼干, 想不到也很不错。 应该会加入我下次年饼的to do list了。 虽然食材看起来比较简单, 但是吃起来会让人眼前一亮。 因为加了蔓越莓干, 所以稍微甜甜的, 跟奶油饼干的口感很搭, 大家不妨尝试一下。 </p><p><span style="font-size: small;"><span style="color: #e06666;">6. <span style="background-color: #cfe2f3;"><a href="http://sze-min.blogspot.com/2014/01/almond-cookies.html" target="_blank">杏仁小饼 Almond Cookies</a></span></span></span></p><p style="text-align: center;"><span style="font-size: small;"><span style="color: #e06666;"><span style="background-color: #cfe2f3;"><span style="font-size: medium;"><span style="background-color: #cfe2f3;"><span style="color: #e06666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHiLhWlS26Z5NJ2grUhUDcyghSEIBU_qhAZ-bs62gTwXMUh2NpZLn94I8VqaEkb0JIifEayzaWIeEAna3DX1JA0GyPYpuygKG-9TFz-iG83h8CGRMeFPGcpab93JII9EeLJbACg/s737/BIMG_6428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="737" data-original-width="570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHiLhWlS26Z5NJ2grUhUDcyghSEIBU_qhAZ-bs62gTwXMUh2NpZLn94I8VqaEkb0JIifEayzaWIeEAna3DX1JA0GyPYpuygKG-9TFz-iG83h8CGRMeFPGcpab93JII9EeLJbACg/w494-h640/BIMG_6428.jpg" width="494" /></a></span></span></span> <br /></span></span></span></p><p><span>这款饼干很适合送礼, 因为小小一颗, 用小纸杯装着, 很可爱的。 杏仁烤过后, 真的很香, 而且杏仁碎也让饼干更有口感。 </span> <br /></p><p><span style="color: #e06666;"><span style="color: black;"><span> </span></span><b> </b></span></p><p><span style="color: #e06666;"><b> </b></span></p><p><span style="color: #e06666;"><b> </b></span> <br /></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com3tag:blogger.com,1999:blog-31569736.post-88295120388325998522021-02-01T20:02:00.001+08:002021-02-01T20:02:02.435+08:002021年迎新年之四 :德国酥饼 German Butter Cookies<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTOupksVOt4ZwkMcTMMc8BJ14uvZyj9kM3nkTtysVv9HsStE_dx7sFyLaQ3No3bE_5Sfd3jZaYbaOu8ya-cjmZmoOyN-CMVRn4bxsI61bc_DUYwdNAoP0RSHdnAZBblMPQJDyNg/s750/mIMG_8609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="750" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTOupksVOt4ZwkMcTMMc8BJ14uvZyj9kM3nkTtysVv9HsStE_dx7sFyLaQ3No3bE_5Sfd3jZaYbaOu8ya-cjmZmoOyN-CMVRn4bxsI61bc_DUYwdNAoP0RSHdnAZBblMPQJDyNg/w640-h572/mIMG_8609.jpg" width="640" /></a><br /></div><div><br /><div style="text-align: justify;">如果要选一道每次新年比做的饼干, 这款德国酥饼一定榜上有名。 忘了做过多少遍, 但是每次都不会让人失望。 如果你是喜欢奶油香的人, 就一定会喜欢这个的。 做法和材料都很简单, 加了马铃薯粉, 所以口感特别的香脆。 不知不觉, 就会把好几颗吃进肚子了。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">做这款酥饼就要选比较好的牛油。 因为牛油的香气是饼干的重点。 这次我用的是铁罐的Golden Churn Butter, 虽然价钱比较贵, 但是我觉得跟其它品牌的有所分别。 下次我烘烤牛油饼干, 应该都会选择这牌子了。 这次烤了3种不同的口味, 分别是原味, 绿茶和可可。 但是最喜欢还是单纯的奶油口味, 这个星期应该还来得及多做一些吧。 </div><div style="text-align: left;"><br /></div><span><a name='more'></a></span><div>
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</div><div class="gmail-separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPOtWyyRoXZvRV2nSf1mPMGRLgRZld5svg3GzpVDAaQ4LaEjILbc6qZ9_LM9Pnt8lKeSUKBrG70GjP3CEfeXNkCkDdocKj7pN8WQIr1YC9U90vlglZXkiExDPAkCnUUM2390ZjA/s919/mIMG_8614.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="919" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPOtWyyRoXZvRV2nSf1mPMGRLgRZld5svg3GzpVDAaQ4LaEjILbc6qZ9_LM9Pnt8lKeSUKBrG70GjP3CEfeXNkCkDdocKj7pN8WQIr1YC9U90vlglZXkiExDPAkCnUUM2390ZjA/w522-h640/mIMG_8614.jpg" width="522" /></a></div><div class="gmail-separator" style="clear: both; text-align: justify;"><u style="color: #cc0000;">德国酥饼</u></div>
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A: 牛油 250g ,糖粉 80g</div>
B: 马铃薯粉 250g 面粉 100g 罂粟子 1Tbsp<br />
C: 绿茶粉 2tsp/可可粉 1Tbsp<br />
<ol style="text-align: left;"><li>
把牛油和过筛的糖粉用搅拌机搅匀。</li><li>
加入马铃薯粉, 面粉拌匀成面团。</li><li>面团加入绿茶、可可粉拌匀成团 (原味就省略这个步骤)。 </li><li>面团揉成小粒, 再用叉稍微压扁。</li><li>放进预热170'C 的烤箱烤15-20 分钟。</li></ol>
<span style="color: #e06666;"><u><b>German Butter Cookies</b></u></span><br />
A: Butter 250g Icing Sugar 80g (sifted) <br />
B: Potato Starch 250g Flour 100g <br />
C: Green Tea Powder 2tsp/ Cocoa powder 1Tbsp<br />
<ol style="text-align: left;"><li>Beat butter and icing sugar together till fluffy. </li><li>Sift in potato starch and flour.<br /></li><li>Mix batter with green powder/ cocoa powder. (ignore this step for original flavour) </li><li>Take some of the dough and round them together to form a ball, slightly press down with a fork. </li><li>Bake in preheated oven at 170‘C for 15-20minutes. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXg8JgDcsinVUhLbREpDq2Auxoktu2UGyJHpv92DJ7rxecf6GeTav7Qg0zFM6-RotDQf-XdxPjhIPqT-yhkEuvcgI_1FCA3FV5cqnhJYFXxTg4bjwRiKGGTx4lVUN3OPmRoiAMw/s826/mIMG_8605.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="826" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXg8JgDcsinVUhLbREpDq2Auxoktu2UGyJHpv92DJ7rxecf6GeTav7Qg0zFM6-RotDQf-XdxPjhIPqT-yhkEuvcgI_1FCA3FV5cqnhJYFXxTg4bjwRiKGGTx4lVUN3OPmRoiAMw/w582-h640/mIMG_8605.jpg" width="582" /></a> <br /></p></div><p></p></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-43621624668446873652021-01-28T20:22:00.002+08:002021-02-01T17:28:11.950+08:002021年迎新年之三: Cranberry Shortbread/biscuits 蔓越莓饼干<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhseXH-BNqkmxgQqahYUD-EeB17QzU8yFuDLdoq6E_VFkGWIlg3nl1A79WgiJuVCaslqstvxQdHbJHDonQk4Am8QhLnXxVEiuON9Pa1qbe0piRHY6XjZCtl0_Mc5SZ7rMS9DuFXg/s813/mmIMG_8593.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhseXH-BNqkmxgQqahYUD-EeB17QzU8yFuDLdoq6E_VFkGWIlg3nl1A79WgiJuVCaslqstvxQdHbJHDonQk4Am8QhLnXxVEiuON9Pa1qbe0piRHY6XjZCtl0_Mc5SZ7rMS9DuFXg/w590-h640/mmIMG_8593.jpg" width="590" /></a></div><br /><div>这是新尝试的年饼, 在家很受欢迎呢! 想不到蔓越莓跟饼干那么搭。 而且做法很简单, 但是出来的饼干感觉很高贵, 大家有机会就要试试。</div><div> </div><div>这次做的分量不多, 所以饼干一会儿就被吃完了。 我觉得这款饼干很适合用来送礼, 因为看起来很高贵的感觉。 这饼干最挑战的部分就是如何把饼干弄成长条四方形, 这样待会儿切出来的形状才会比较美观。 看来我在这方面还要多加努力。 <br /></div><div><br /></div><span><a name='more'></a></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvJFC_aNQF3diVsAp87s-kx37t_hDzcFYPpi-9q6GGTgvM8V35O_rVXWOBCTA9E7z6q5BGNeYspsm4_qrfu_UjrNQ-R4199afxeF9yMyZz918qHErsUfnapBXee9D641YJF2ZPg/s905/mIMG_8600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvJFC_aNQF3diVsAp87s-kx37t_hDzcFYPpi-9q6GGTgvM8V35O_rVXWOBCTA9E7z6q5BGNeYspsm4_qrfu_UjrNQ-R4199afxeF9yMyZz918qHErsUfnapBXee9D641YJF2ZPg/w530-h640/mIMG_8600.jpg" width="530" /></a><br /><span style="color: #cc0000;"></span></div><div><span style="color: #cc0000;"><u><b>蔓越莓饼干</b></u></span></div><div>低筋面粉 200g</div><div>奶油 (室温) 100g</div><div>糖粉 75g</div><div>蔓越莓干 75g (浸热水15分钟再抹干) <br /></div><div>鸡蛋 1粒</div><div>奶粉 2Tbsp (可省略) <br /></div><div><br /></div><div>把奶油和糖粉用搅拌器打发, 慢慢加入蛋液, 继续拌匀。 <br /></div><div>加入粉类和蔓越莓干, 用低速搅匀。 <br /></div><div>用保鲜膜, 把面糊行成长四方形状 (如图), 然后放入冰箱冷冻大概 30分钟。 <br /></div><div>取出, 切成薄片 (0.7cm), 放入预热烤箱, 160'C烤20-25分钟。 <br /></div><div><br /></div><div><span style="color: #cc0000;"><u><b>Cranberry Shortbread</b></u></span> <i>(recipe from <a href="https://www.guaishushu1.com/cranberry-biscuits-%E8%94%93%E6%A2%85%E9%A5%BC%E5%B9%B2%EF%BC%89/">Kenneth Goh</a>) <br /></i></div><div><br /></div><div>Cake flour 200g</div><div>Butter 100g</div><div>Icing sugar 75g</div><div>Dried cranberries 75g (soaked and rinse dry) <br /></div><div>Egg 1</div><div>Milk powder 2tbsp (optional)</div><div><br /></div><div>Cream butter and icing sugar until light and fluffy.</div><div>Add in egg slowly and beat till well combined.</div><div>Shift in the powder and dried cranberries, and beat with low speed till combined.</div><div>Transfer the dough on a ling wrap. Shape it in a rectangular shape.</div><div>Put the dough into the freezer for half an hour, until it is firm enough to be cut.</div><div>Slice the dough into 0.7cm thick.</div><div>Bake in preheated oven at 160'C for 20-25 minutes. <br /></div><div></div><div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqzUmccKtArBJh5XdIu1RDJeP1XIwcvgDPOlDbQf3xW17CmJyHYy3sgsG9NoBbRfUKO6seoDEUUtc2X93wX4iPvy4Es0fFf4QfU5b-YUn8LTCgbLBaPBTyP-TcevEenp0VqV1pA/s960/mIMG_8595.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqzUmccKtArBJh5XdIu1RDJeP1XIwcvgDPOlDbQf3xW17CmJyHYy3sgsG9NoBbRfUKO6seoDEUUtc2X93wX4iPvy4Es0fFf4QfU5b-YUn8LTCgbLBaPBTyP-TcevEenp0VqV1pA/w500-h640/mIMG_8595.jpg" width="500" /></a></div><div><br /></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-58094392658289703212021-01-26T20:02:00.002+08:002021-02-01T17:28:26.522+08:002021年迎新年之二:Easy Nian Gao/ Kuih Bakul 简易年糕 <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSph0hUqkZJlBDSgCcmiA-z4-LDlAktVH3Dgek14D48-YbMw6v3cehYHO2sp-eZ2cYulY0lz6qYgV3t0CY6Wzmm064xE1RX7YoTqNg2ra-A7yNbNBIvZM8530D1wKeK3YjmvL4Jw/s816/mIMG_8568.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSph0hUqkZJlBDSgCcmiA-z4-LDlAktVH3Dgek14D48-YbMw6v3cehYHO2sp-eZ2cYulY0lz6qYgV3t0CY6Wzmm064xE1RX7YoTqNg2ra-A7yNbNBIvZM8530D1wKeK3YjmvL4Jw/w588-h640/mIMG_8568.jpg" width="588" /></a></div><p>这是第二年自己在家做年糕了, 用的是比较直接快速的方法。 这当然不能与传统的年糕做法比较, 因为传统的是用糯米磨成浆, 然后还要蒸好久。 我用的是高压锅, 所以蒸个45分钟就可以了。</p><div style="text-align: justify;"><br /></div><div style="text-align: justify;">材料只有5样而已, 其实还蛮简单。 最挑战和费时的部分, 应该是处理香蕉叶和铺模型的部分。 我在youtube参考了铺香蕉叶的方法, 真的有很大的帮助。 年糕出炉后, 我等第二天才脱模, 然后室温放个 3-4天, 才放入冰箱收藏。 我最喜欢吃年糕的方法是, 把年糕切片, 蒸熟后, 沾上新鲜椰丝品尝, 真的很好吃。 大家可以试试看。 </div><div style="text-align: justify;"> </div><span><a name='more'></a></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5I0hgqttAJsqFpmd-oYfKarIrRoM8soyktugspjH66_8NEgdSWOYbKyQCqFpLDUWGLG1yHIqiE2T9ztXRTMtJY3KR8S0Finj3yoRtxeBfM70qxUJDuGDbEfBJG7Mo-RfYMjy6Q/s588/mIMG_8563.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="588" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5I0hgqttAJsqFpmd-oYfKarIrRoM8soyktugspjH66_8NEgdSWOYbKyQCqFpLDUWGLG1yHIqiE2T9ztXRTMtJY3KR8S0Finj3yoRtxeBfM70qxUJDuGDbEfBJG7Mo-RfYMjy6Q/w640-h580/mIMG_8563.jpg" width="640" /></a><br /><u><span style="color: #cc0000;"></span></u></div><div><u><span style="color: #cc0000;"><br /></span></u></div><div><u><span style="color: #cc0000;"><b>简易年糕</b></span></u></div><ul style="text-align: left;"><li>糯米粉 250g</li><li>片糖 150g (弄成小块) </li><li>黄糖、马六甲糖 50g</li><li>水 350-360g</li><li>油 1tsp</li></ul><ol style="text-align: left;"><li>把糖和水放入煲内煮溶, 待凉。</li><li>大碗中放入糯米粉, 分次倒入糖浆, 不断的搅拌至均匀。</li><li>加入油, 拌匀。 </li><li>把年糕糊过筛倒入铺了香蕉叶的模型, 盖上铝箔纸。 </li><li>放入高压锅, 蒸45分钟。 </li></ol><div><u><span style="color: #cc0000;"><b>Easy Nian Gao/ Kuih Bakul <br /></b></span></u></div><div>(recipe adapted from Christine Wong) <br /></div><ul style="text-align: left;"><li>Glutinuous Rice FLour 250g</li><li>Brown Chinese Sugar (break into smaller pieces) 150g</li><li>Dark brown sugar/ gula melaka 50g</li><li>Water 350-360g</li><li>Oil 1tsp <br /></li></ul><ol style="text-align: left;"><li>Boil sugar and water in a pot, until all sugar dissolved. Cool it completely.</li><li>Place glutinous rice flour in a bowl, add in the cool syrup by batches, and keep stirring till combine.</li><li>Add in oil and stir till combine.</li><li>Strain the mixture into mold lined with banana leaves.</li><li>Cover the top with aluminum foil.</li><li>Steam in pressure cooker KPT 45 minutes. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhMKg-eiiWeshSOkw2WkoHWONVVfkllRk8iqeMUgGjUROlf-c0u0KIlrGqAmu0wxR1nYkjL2fmcPQxt-JUU47HSeAMiSAiH9MGl14i6z1iG-M-k1arA2D9Qiir35IIbgwzUulrA/s858/mIMG_8570.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhMKg-eiiWeshSOkw2WkoHWONVVfkllRk8iqeMUgGjUROlf-c0u0KIlrGqAmu0wxR1nYkjL2fmcPQxt-JUU47HSeAMiSAiH9MGl14i6z1iG-M-k1arA2D9Qiir35IIbgwzUulrA/w560-h640/mIMG_8570.jpg" width="560" /></a> <br /></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com2tag:blogger.com,1999:blog-31569736.post-55668058774455612622021-01-21T20:02:00.001+08:002021-01-21T20:02:00.715+08:00Caramel Custard 焦糖布丁<div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjg8WnTm_2-toXzcf4K3gqlj4gw6AsANk_x8Q3SsjKwHmxY3qgg7oqtXh3jXE_627SDE553cIDogvHK7TTA_vz1lZ8HBbgvCwkx7dtO80Yz7HztKlAWa6gVMp5zgZ7OUsDtorGFg/s796/mIMG_8534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjg8WnTm_2-toXzcf4K3gqlj4gw6AsANk_x8Q3SsjKwHmxY3qgg7oqtXh3jXE_627SDE553cIDogvHK7TTA_vz1lZ8HBbgvCwkx7dtO80Yz7HztKlAWa6gVMp5zgZ7OUsDtorGFg/w602-h640/mIMG_8534.jpg" width="602" /></a></div><br /></div><div style="text-align: justify;"> 焦糖布丁一直是我蛮喜欢的一道甜点。 怡保有一间很著名卖焦糖布丁的茶餐室, 每每盆友远方到来, 我都会带他们到那里。 后来在网上找了食谱, 才发觉制作发放蛮简单的, 几年前我也在部落格分享过。 上个周末我再次尝试, 而且把布丁里的糖分减少了, 很适合我和家人的胃口。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">要温馨提醒, 糖和水混合, 开火煮后, 就不用搅拌哦。 只需要轻微旋转锅子就可以了。 而且记得不要煮得太焦, 不然会有苦味。 我觉得这个焦糖布丁跟burnt cheese cake是好朋友, 两个给我的感觉蛮像的。 如果你也喜欢Burnt Cheese Cake的话, 我想这个你也会一样喜欢。 焦糖可以趁热吃或者放冰箱冷藏后才吃都可以。 我家的是一出炉就被大家抢完了。 </div><div><span><a name='more'></a></span> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOoUJSOR0m7DMQcYFBfA7USM24SICOa2ZJ00t3ctsRGvuPdJoY2atxE9COcd-wzS927XK2jSmYrosZttHHYin5mVSvjMbzTvP4j6B1Sco66OZpCQVLplTa7aYIJyWv6yNjI0kTg/s764/mIMG_8529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOoUJSOR0m7DMQcYFBfA7USM24SICOa2ZJ00t3ctsRGvuPdJoY2atxE9COcd-wzS927XK2jSmYrosZttHHYin5mVSvjMbzTvP4j6B1Sco66OZpCQVLplTa7aYIJyWv6yNjI0kTg/w628-h640/mIMG_8529.jpg" width="628" /></a></div><div><br /></div><div>
<span style="color: #e06666;"><b><u>焦糖布丁</u></b></span><br />
<u>焦糖</u><br />
<ul style="text-align: left;"><li>细糖 80g</li><li>水 25g</li></ul>
<u>布丁</u><br />
<ul style="text-align: left;"><li>鸡蛋 2个</li><li>细糖 10g</li><li>牛奶 120g</li><li>鲜奶油 120g</li></ul>
<u>焦糖</u><br />
<ol style="text-align: left;"><li>准备4个ramekin, 抹上一些油, 防粘。 </li><li>细糖放入锅内, 加入水, 开中火煮。 </li><li>开始起泡泡后, 可以转小火。 间中可以轻微旋转锅子, 让它们均匀。 但是要小心, 因为很烫。</li><li>开始转褐色后, 可以熄火。 立刻平均的倒入ramekin中。</li></ol>
<u>布丁</u><br />
<ol style="text-align: left;"><li>鸡蛋加入细糖搅拌均匀。</li><li>牛奶和鲜奶油混合, 煮到它们温热, 但是不要煮滚。 </li><li>分次加入鸡蛋糊中, 搅拌均匀, 过筛。 </li><li>然后倒入ramekin中。</li><li>用水浴法, 放入预热160’C的烤箱, 烤大概20-25分钟。 </li><li>取出待凉后, 可以放入冰箱3个小时才享用。 </li></ol>
<span style="color: #e06666;"><u><b>Caramel Custard</b></u></span><br />
<u>Caramel</u><br />
80g sugar<br />
25g water</div><div><br />
<u>Custard</u><br />
2 eggs<br />
10g sugar<br />
120g milk<br />
120g whipping cream<br />
<br />
<u>Caramel </u><br />
<ol style="text-align: left;"><li>Spread some oil on four ramekins. </li><li>Melt the water and sugar in a pot using medium heat.</li><li>When bubbles start to form, change to lower heat. Do not stir the
mixture but you can swing the pot a bit to make the caramel
homogeneous. </li><li>Heat till the caramel become golden brown colour. </li><li>Remove from the heat and pour into the ramekins. </li></ol>
<u>Custard</u><br />
<ol style="text-align: left;"><li>Beat the egg with the sugar.</li><li>Heat the milk and whipping cream till warm, just before it boils.</li><li>Pour the milk and whipping cream into the egg mixture in few batches.</li><li>Mix till homogeneous. </li><li>Run the mixture through a sieve into the ramekins.</li><li>Bake the custard using double boil method at 160'C for 20-25 minutes. </li><li>Take out the ramekin from the oven, you can store the custard in fridge for 3 hours before serving. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MoBom9qorIjBZxQjtg_8IHMClIc8ymAGwiCJW97F2Y7I4X7V23NvV-7BvpmFnNjf6gBs2WtiLEXbK038Q540cdsNVKNgGq_18v52LrddZZ2qxJcAHchGKLZ4ZhxjIINOnto9_w/s753/mIMG_8538.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MoBom9qorIjBZxQjtg_8IHMClIc8ymAGwiCJW97F2Y7I4X7V23NvV-7BvpmFnNjf6gBs2WtiLEXbK038Q540cdsNVKNgGq_18v52LrddZZ2qxJcAHchGKLZ4ZhxjIINOnto9_w/w638-h640/mIMG_8538.jpg" width="638" /> </a></p><p style="text-align: center;"> </p><p style="text-align: center;"> <br /></p></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com3tag:blogger.com,1999:blog-31569736.post-42954281823240146722021-01-18T20:02:00.004+08:002021-02-01T17:28:44.482+08:002021年迎新年之一: 巧克力核桃饼干 Chocolate Walnut Cookies (Famous Amos Style) <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2lg62Vd7uWb8ZXXJIBgUV876gP878Fa6B8t61wW6MHekngc6uL6qClOXuVyhjnTmDYPSz6b8VKfwBvZrEVU-_LHSz_oT__waQdgMWSQ4O4bK7hodA53T9B6UwOnARHTs8hgJkw/s750/mIMG_8517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="750" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2lg62Vd7uWb8ZXXJIBgUV876gP878Fa6B8t61wW6MHekngc6uL6qClOXuVyhjnTmDYPSz6b8VKfwBvZrEVU-_LHSz_oT__waQdgMWSQ4O4bK7hodA53T9B6UwOnARHTs8hgJkw/w640-h596/mIMG_8517.jpg" width="640" /></a></div><br /><div>不知不觉, 还有少过一个月的时间就是农历新年了, 时间真的过得还快。 我也开始策划, 这次要准备什么年饼了。 要尝试的年饼其实真的很多, 只是时间不够用。 因此只好牺牲一部分, 选择自己最最最喜欢的而已。</div><div><br /></div><div>这次打头炮的有一直都是我心头爱的巧克力核桃饼干, 大家都称它为Famous Amos的翻版。 但是我也不大肯定, 因为很少吃FA的巧克力饼干, 对我来说太甜了。 我弄的这个版本, 我有把糖分再减少了, 所以就有浓浓的苦甜巧克力, 和核桃的口感, 吃了真的会停不了口。 <br /></div><div><br /></div><div>制作方法很简单, 把奶油和糖打发后, 加入面粉, 巧克力和核桃碎就可以了, 算比较容易,但是又很好吃的年饼。 真心推荐给大家💓。 </div><div> </div><div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgnoUEsAHoFaAhbOiOmmEJip5R44Y8IlOfamIPwGUYTD2s3r9RVHfMw2wUuXFm5OM5GRH3rGf1vLUlPm3Y3-IGlMamVvMctB4MNhHBw6i9l6VQ7Z5D8ret3AhfraFnFadsIOV_Q/s1125/mIMG_8512.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgnoUEsAHoFaAhbOiOmmEJip5R44Y8IlOfamIPwGUYTD2s3r9RVHfMw2wUuXFm5OM5GRH3rGf1vLUlPm3Y3-IGlMamVvMctB4MNhHBw6i9l6VQ7Z5D8ret3AhfraFnFadsIOV_Q/w426-h640/mIMG_8512.jpg" width="426" /></a><br /><span style="color: #e06666;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #e06666;"><u><b>巧克力核桃饼干</b></u></span></div>
<ul style="text-align: left;"><li>250g 牛油</li><li>180g 黄砂糖</li><li>2 粒蛋</li><li>360g 自发面粉</li><li>300g 苦味巧克力,切细块</li><li>200g 核桃, 切细块</li></ul>
<div class="separator" style="clear: both; text-align: left;">
1. 把糖和牛油用搅拌器搅拌均匀。</div>
2. 加入鸡蛋, 搅匀。<br />
3. 筛入面粉, 再倒入巧克力和核桃, 搅匀。<br />
4. 180‘C 烘大概 15 分钟。<br />
<br />
<span style="color: #e06666;"><b><u>Chocolate Walnut Cookies (Famous Amos Style) </u></b></span><br />
<ul style="text-align: left;"><li>Butter 250g</li><li>Brown sugar 180g</li><li>Egg2</li><li>Self-raising flour 360g</li><li>Bitter-Sweet Chocolate (chopped into pieces) 300g</li><li>Walnut/Almond (chopped into pieces) 200g</li></ul>
<ol style="text-align: left;"><li>Cream butter and sugar together with electric mixer.</li><li>Add in egg, mix well.</li><li>Shift in flour, mix well and finally add in chocolate and walnut. Mix well.</li><li>Spoon 1tbsp on baking tray and repeat with the rest.</li><li>Bake in preheated oven at 180'C for 15 minutes.</li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiH5mb1Iw0FHxzE2LcBdv1x-IL876mYG-aMAI6_G1c8ZCH9QmMmhTEg4A3dXXWPfz5QTnpy-c3Dg0HhuXoRmbc975tS_388gQzkCNWHG3Pf4ZlwGDQRZdhYypjmNDwozbxaiLyA/s750/mIMG_8520.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="642" data-original-width="750" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiH5mb1Iw0FHxzE2LcBdv1x-IL876mYG-aMAI6_G1c8ZCH9QmMmhTEg4A3dXXWPfz5QTnpy-c3Dg0HhuXoRmbc975tS_388gQzkCNWHG3Pf4ZlwGDQRZdhYypjmNDwozbxaiLyA/w640-h548/mIMG_8520.jpg" width="640" /></a> <br /></p> </div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-30724909036743037892021-01-14T20:02:00.001+08:002021-01-14T20:02:03.403+08:00槟城阿参加沙 Penang Asam Laksa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0JMZ1Y1zAui3vF6JL9-taBF5ToTu_jRRZh0Us35XsF9x4QZiK8ZzgThvquUVaRMLLAm_2Lp4PgOf1hPIlEQlhw9RYoL7ocPYmfrzHawiUpz8KYBfEk-hUu6kjbj_H804f2L9uQ/s750/mIMG_8481.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="750" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0JMZ1Y1zAui3vF6JL9-taBF5ToTu_jRRZh0Us35XsF9x4QZiK8ZzgThvquUVaRMLLAm_2Lp4PgOf1hPIlEQlhw9RYoL7ocPYmfrzHawiUpz8KYBfEk-hUu6kjbj_H804f2L9uQ/w640-h612/mIMG_8481.jpg" width="640" /></a></div><br /><div>熟悉我的人, 都知道我有多爱吃阿参加沙。 阿参加沙是从小到大, 到外婆家的时候, 都会出现的一份佳肴。 我也很喜欢去槟城, 因为每次都会对他们的加沙念念不忘。 感觉随便到一个档口, 吃加沙都不会踩到地雷。 <br /></div><div><br /></div><div>后来买了小美后, 我就开始自己煮加沙了。 虽然看似很复杂的食材, 但是只要跟着步骤做, 都不会太难。 最费时间的也只是为鱼只去骨取肉。 而且现在我都网上订购鱼, 隔天就能送到家门前, 真的好方便。 </div><span><a name='more'></a></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZmB-0FRDXcJoReDHn9YS8LX3Bpg6iFDy8ggAyvz5ILiXH7YqfuAHVXrbDUYzFET-oau5OJprQ6k32z5mQx-XOl4skd3aheDn49S1ZwulV__0CHIoASbpNABPTbVvJOOX689BrQ/s750/mIMG_8487.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="750" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZmB-0FRDXcJoReDHn9YS8LX3Bpg6iFDy8ggAyvz5ILiXH7YqfuAHVXrbDUYzFET-oau5OJprQ6k32z5mQx-XOl4skd3aheDn49S1ZwulV__0CHIoASbpNABPTbVvJOOX689BrQ/w640-h440/mIMG_8487.jpg" width="640" /></a></div><div>
<span style="color: #cc0000;"><br /></span></div><div><span style="color: #cc0000;"><u><b>槟城阿参加沙</b></u></span> <br /></div><div><br /></div><div>A:</div><div>甘榜鱼 8-10条</div><div>
阿参片 6片</div><div>水 1L</div><div><br /></div><div>B:</div><div>辣椒干 15-20 条</div><div>葱头 150g</div><div>蒜头 3瓣</div><div>马来栈 10g</div><div>水 200g</div><div><br /></div><div>C:</div><div>姜花 2个, 切半</div><div>加沙叶 5-6棵</div><div>南姜 5-6片</div><div>阿参片 6 片</div><div>阿参汁 100ml<br /></div><div>盐 1Tbsp</div><div>糖 3Tbsp</div><div><br /></div><div><u>Thermomix方法:</u></div><ol style="text-align: left;"><li>A放入mixing bowl, 煮 12min/100'C/R sp. </li><li>把鱼取出, 煮鱼的水过滤, 备用。 </li><li>鱼凉后, 去骨取肉。 </li><li>Mixing bowl, 加入B料, 1min/ sp6-10.</li><li>加入过滤的鱼汤鱼汤, 鱼肉, 和C, 煮30min/100'C/R Sp 1. </li></ol><div><u>普通方法</u></div><ol style="text-align: left;"><li>煲内放入A料, 煮到鱼肉熟透。 </li><li>鱼汤过滤备用, 鱼凉后去骨取肉。 </li><li>把B放入搅拌器搅碎。 </li><li>煲内放入鱼汤, 鱼肉, B和C材料, 中小火烹煮大概30分钟即可。 </li></ol><div><span style="color: #cc0000;"><u><b>Penang Asam Laksa</b></u></span></div><div><span style="color: #cc0000;"></span><br /></div><div>A:</div><div>Kambong fish 8-10 pieces</div><div>Tamarind peels (Asam keping) 6 pieces</div><div>Water 1L</div><div><br /></div><div>
<div>B:</div><div>Dried chili 15-20</div><div>Shallots 150g</div><div>Garlic 3 cloves</div><div>Belacan 10g</div><div>Water 200g</div><div><br /></div></div><div>C: <br /></div><div>Ginger torch flowers (halved) -2</div><div>Daun kesom 5-6 stalks</div><div>Galangal 5 slices</div><div>
Tamarind peels (Asam keping) 6 pieces <br /></div><div>Asam jawa juice 100ml<br /></div><div>Salt 1Tbsp</div><div>Sugar 3Tbsp<br /></div><div><br /></div><div><u>With Thermomix</u><br /></div><ol style="text-align: left;"><li>Place A ingredients into mixing bowl, cook 12min/100'C/ R sp.</li><li>Take out the fish, and strain the fish stock, set aside to be used. </li><li>Remove the fish bones.</li><li>Place B ingredients to mixing bowl, blend 1min sp6-10.</li><li>Add in fish stock, fish meat and C. Cook 30min/100'C/R sp1.</li></ol><div><u>Without Thermomix</u></div><ol style="text-align: left;"><li>Place A ingredients in a pot to cook the fish.</li><li>Remove the fish and remove the fish bones when cooled down.</li><li>Strain the fish stock, set aside to be used.</li><li>Blend B in a blender.</li><li>Add fish stock, fish meat, B and C into the pot, to cook 30 minutes with medium low heat. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjWQREopy1d0gSKqQ-3L0AN9lTkEXANYDH8KirFoCVeURI664zx72NuMu6xYydjnSfFNBsxquavEo3mgYvVb_V0S-J-4nFoIAZ-V8_2l2Qlg0qEqe-jk54cA422GVPW8cAtcjCQ/s750/mIMG_8483.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="750" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjWQREopy1d0gSKqQ-3L0AN9lTkEXANYDH8KirFoCVeURI664zx72NuMu6xYydjnSfFNBsxquavEo3mgYvVb_V0S-J-4nFoIAZ-V8_2l2Qlg0qEqe-jk54cA422GVPW8cAtcjCQ/w640-h624/mIMG_8483.jpg" width="640" /></a> <br /></p><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-61054022691841840912021-01-11T20:02:00.001+08:002021-01-11T20:02:00.645+08:00锅贴 Pot Stickers (Guo Tie) <p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJN019LUtdRKrHin6WioflAhsZjdFIVD0bJhjQ9HHXQTGd3ewiZ8ZwQDYkzfLqc_16ciELlimoPvyqAhNf9J8HSyiEmtKz6byYakQGIxtbBZtpQNg9lmj_kGzSDF4ExEj-MGk8IQ/s700/mIMG_8449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJN019LUtdRKrHin6WioflAhsZjdFIVD0bJhjQ9HHXQTGd3ewiZ8ZwQDYkzfLqc_16ciELlimoPvyqAhNf9J8HSyiEmtKz6byYakQGIxtbBZtpQNg9lmj_kGzSDF4ExEj-MGk8IQ/s16000/mIMG_8449.jpg" /></a></div><br /><div style="text-align: justify;">以前在日本餐厅, 很喜欢吃他们的锅贴。 外皮煎得脆脆的, 跟里头湿润的馅料很搭。 但是总觉得分量不够, 吃得不过瘾。 后来学会自己做后, 就可以一次做比较多, 当天煎来吃之余, 还可以冷冻部分的锅贴。 随时要吃的时候, 稍微解冻之后煎一煎, 就可以了, 好方便。 <br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">其实锅贴的皮也可以自己动手弄, 但是我为了省掉麻烦, 就直接买现成的。 一包大概有30片, 需要250-300g的肉碎。 其它食材也很随意, 我喜欢加些蔬菜在里头, 除了可以增添口感外, 也比较健康。 这次放了胡萝卜和白菜。</div><div style="text-align: justify;"><span><a name='more'></a></span> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhKD5XyqOAt1pIYVxCWdlHdfWbs0hum1WX7vRCK3GvCbSkgk27YjA4SQnbrXLpveXRqom5sr6daXb_H5e0Pd_qebA45rXFOpEda1jcUXS7VQQ1mL9OgDFlBaBIaUMcN3AY-VErA/s708/m%2527IMG_8455.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="708" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhKD5XyqOAt1pIYVxCWdlHdfWbs0hum1WX7vRCK3GvCbSkgk27YjA4SQnbrXLpveXRqom5sr6daXb_H5e0Pd_qebA45rXFOpEda1jcUXS7VQQ1mL9OgDFlBaBIaUMcN3AY-VErA/s16000/m%2527IMG_8455.jpg" /></a> <br /></div><div><br /></div><div><u><span style="color: #cc0000;"><b>锅贴</b></span></u></div><ul><li>猪肉碎 250g</li><li>包菜、白菜 100g</li><li>姜 2cm, 磨碎</li><li>胡萝卜 1条, 切碎</li><li>蚝油 1Tbsp</li><li>酱油 1tsp</li><li>麻油 1tsp</li><li>绍兴酒 1Tbsp</li><li>胡椒粉 少许</li><li>糖 1tsp</li></ul><div><u>Thermomix</u></div><ol style="text-align: left;"><li>放入包菜、白菜 10s/sp5, 取出备用,挤压出多余的水分。 </li><li>放入胡萝卜 10s/ sp5, 取出备用</li><li>猪肉碎加入姜碎和其它调味料, 混合, 10s/sp3, Knead 1min.</li><li>加入包菜和胡萝卜碎, 10s/sp3.</li><li>把1tsp的馅料, 放在锅贴皮中间, 皮的旁边沾些水。 </li><li>两边粘合在一起即可。 </li></ol><div>如果没有Thermomix, 可以分别把包菜和胡萝卜用食物调理器打碎, 取出跟猪肉碎和其它调味料混合至稍微起胶即可。 <br /></div><div><br /></div><div><u><span style="color: #cc0000;"><b>煎锅贴</b></span></u><br /></div><ol style="text-align: left;"><li>锅内热些油, 放入锅贴</li><li>煎到底部稍微金黄色。 </li><li>加入1/4杯的水, 盖上锅盖。</li><li>水稍微蒸发完后, 取出盖。</li><li>稍微再煎到喜欢的颜色, 即可上桌。 </li><li>可以混合一些黑醋, 酱油,和麻油还有姜丝, 当沾酱。 </li></ol><div><div><b><u><span style="color: #cc0000;">Pot Stickers (Guo Tie) </span></u></b><br /></div><ul style="text-align: left;"><li>Minced meat 250g</li><li>Cabbage 100g</li><li>Ginger 2cm, grate</li><li>Carrot 1</li><li>Oyster sauce 1 Tbsp</li><li>Light Soy Sauce 1tsp</li><li>Sesame oil 1tsp</li><li>Shaoxing wine 1Tbsp</li><li>Some pepper</li><li>Sugar 1tsp </li></ul></div><div><u>Thermomix</u><br /></div><ol style="text-align: left;"><li>Place cabbage into the mixing bowl, 10s/sp5. Transfer out and squeeze away excess water.</li><li>Place carrot into the mixing bowl, 10s/sp5. Transfer out.</li><li>Place minced meat with seasoning into mixing bowl, 10s, sp3, followed by knead 1 minute. </li><li>Add in cabbage and carrots, 10s/sp3. Transfer out to a clean bowl.</li><li>Place 1tsp of the mince mixture on the wrapper.</li><li>Damp the side of the wrapper with some water, and seal the fillings tightly.</li></ol><div><u>How to pan fry the pot stickers</u><br /></div><ol style="text-align: left;"><li>Heat some oil in a pan.</li><li>Put in the pot stickers, fry until the bottom is slightly brown.</li><li>Add in 1/4 cup of water. Put on the cover.</li><li>Lift the cover when the water is almost evaporated. </li><li>Fry until the bottom is golden brown in colour.</li><li>Serve with some vinegar, soy sauce and thinly sliced ginger. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndXvkW1hhhZIZt1hEaP4aoRO9W_iCOMszkcd_eDs8FVQbeCjZ2i8hGc_rT4ycuCsZTQHlBFkoA83eiYSt6zobrzB1hQrliypm2B_pyKA_RKRcaEaXoa-mO5BX80aS8rDuKVnUFw/s700/mIMG_8446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="669" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndXvkW1hhhZIZt1hEaP4aoRO9W_iCOMszkcd_eDs8FVQbeCjZ2i8hGc_rT4ycuCsZTQHlBFkoA83eiYSt6zobrzB1hQrliypm2B_pyKA_RKRcaEaXoa-mO5BX80aS8rDuKVnUFw/s16000/mIMG_8446.jpg" /></a> <br /></p><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-86792561295850432382021-01-07T20:22:00.009+08:002021-01-07T20:22:01.107+08:00天然酵母披萨 Sourdough Pizza<p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdoRB1D-9avvsY6sIuYCvDP0va55_Yau8cfZOT_XE81LC11dD-9az-x2kQUTzLt-4shFZfVlsFMoxvr1BsOOJ_HvDZWUI7vWiM8Khyphenhyphen_OoVd9sGMkrGB6twzn6KZcoz1mTrXYCZw/s792/mIMG_8441.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="792" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdoRB1D-9avvsY6sIuYCvDP0va55_Yau8cfZOT_XE81LC11dD-9az-x2kQUTzLt-4shFZfVlsFMoxvr1BsOOJ_HvDZWUI7vWiM8Khyphenhyphen_OoVd9sGMkrGB6twzn6KZcoz1mTrXYCZw/w566-h640/mIMG_8441.jpg" width="566" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;">第一次用天然酵母来做比萨, 也没有特地去研究食谱, 就选了食谱书里最简单的比萨食谱, 跟着做就对了。 虽然说现在网上的食谱多得很, 但是我还是喜欢翻实体的食谱书, 感觉很真实, 很有阅读的满足感。不懂大家会不会有同样的感觉。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">天然酵母的发酵时间比较长, 所以在管理时间方面就要安排得比较好。 我在前一晚就准备好面团, 然后放入冰箱隔夜。 早上再把面团放在室温, 发酵5个小时, 再滚圆备用。 虽然看似很漫长的步骤, 但是我觉得一切都是值得的.</div><div> </div><div><span><a name='more'></a></span><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pTLYZxdtDlv4mNDWu1FhYm6Ury4thT62lTL_SIjhdu7u8KeIehtuX5btByTjQGMUg0CldwIrd9psri2kZKEIpqZdidvQP42KHZlKeM8E0Q7WNMFhJtvWm5qNMwob0vzzsKjXzA/s1013/mIMG_8436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1013" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pTLYZxdtDlv4mNDWu1FhYm6Ury4thT62lTL_SIjhdu7u8KeIehtuX5btByTjQGMUg0CldwIrd9psri2kZKEIpqZdidvQP42KHZlKeM8E0Q7WNMFhJtvWm5qNMwob0vzzsKjXzA/w442-h640/mIMG_8436.jpg" width="442" /></a></div></div><div> </div><div style="text-align: justify;">披萨出来的效果, 真的跟普通酵母粉做出来的很不一样。 这个的面皮会有大大小小的洞口, 所以吃起来就很脆口。 配料方面, 就有点贪心, 放了好多材料。 有自家弄的番茄酱, 烤鸡块, 培根, 大葱,小番茄。 至于起司方面, 因为上次弄Kaasstengels有剩下edam cheese, 所以就用来烤披萨了。 <br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">你一块我一块的, 自家的披萨吃好几块都不够, 因为脆脆的皮, 一点都不会腻。 吃了自己制作的披萨后, 其实会觉得自己弄的会比较有满足感的。 下次再弄其它口味吧! <br /></div><div><br /></div><div><img border="0" data-original-height="502" data-original-width="700" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtB_eW9SloG2rRMJPhmUaMnDaKSs5O0I33as8Mo0_rje0VnV28-02XU4FCkRxTKMAmBO3fqR2m2B8UMhU26lC0IQh2-MYxZ9zEVmiupmgOeyHJLGFuqTvoZ-fHpjpMfhCAOYRJTQ/w640-h458/mIMG_8437.jpg" width="640" /></div><div><span style="color: #cc0000;"><br /></span></div><div><span style="color: #cc0000;"><u><b>天然酵母披萨</b></u></span></div><div><span style="color: #cc0000;"><i><span style="color: black;">食谱参考Autumn Baking </span></i><br /></span></div><ul style="text-align: left;"><li>高筋面粉 300g</li><li>水 185g</li><li>天然酵母
(100%hydration)
90g</li><li>盐 9g</li></ul><ol style="text-align: left;"><li>把全部材料放入搅拌碗内, 然后搅拌至柔软, 光滑和有弹性。</li><li>将面团移至一个已抹油的容器, 盖上保鲜膜。 搁置发酵至双倍大 (大概3.5-4个小时)。</li><li>桌面放面粉, 把面团分两份, 搓成球状。 休息30-60分钟。</li><li>面团撒粉, 用手按压成披萨圆片, 和喜欢的厚度。</li><li>抹上番茄酱, 铺上材料。</li><li>放入预热250‘C的烤箱, 烤10-15分钟。</li></ol><div><span style="color: #cc0000;"><u><b>Sourdough Pizza</b></u></span></div><ul style="text-align: left;"><li>High Protein Flour</li><li>Water 185g</li><li>Levain (100%hydration) 90g</li><li>Salt 9g</li></ul><ol style="text-align: left;"><li>Knead all the ingredients in a bowl, till the dough is smooth.</li><li>Place it in oiled container and cover with cling film. Let it proof till double in size (around 3.5-4 hours)</li><li>Sprinkle some flour on the working surface, divide the dough into two portions, round them into ball shapes. Let them rest another 30-60 minutes.</li><li>Sprinkle some flour on baking tray, press the dough to become a flat circle.</li><li>Spread some tomato sauce and other ingredients on top.</li><li>Bake in preheated oven at 250'C for 10-15 minutes. </li></ol><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com2tag:blogger.com,1999:blog-31569736.post-26951728232779576372021-01-04T20:02:00.002+08:002021-01-04T20:17:21.199+08:00黑芝麻相思蛋糕 Black Sesame Ogura Cake<p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxkb-ZN0Lk2hU587WGAmJL7z-JbgAN7qdcjg_9AHXaejw6ehc6E7fUdpBqARaSd2rHiWj6Lgg4Ap_l4PDFUBzWNsd0TShDhkEU-Y7HpDJsNFo4s9nYpZ4DMmTYk2J4crtb_6Fgw/s750/MIMG_8471.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="750" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxkb-ZN0Lk2hU587WGAmJL7z-JbgAN7qdcjg_9AHXaejw6ehc6E7fUdpBqARaSd2rHiWj6Lgg4Ap_l4PDFUBzWNsd0TShDhkEU-Y7HpDJsNFo4s9nYpZ4DMmTYk2J4crtb_6Fgw/w640-h556/MIMG_8471.jpg" width="640" /></a></div><br /><div><span style="font-size: small;">有段日子没有烘烤蛋糕了, 除了节日之外。 平时都是做面包多。 近来才慢慢找回弄蛋糕的热诚。 选择了以前我很爱的相思蛋糕, 主要材料是鸡蛋。 所以出来的效果很柔软, 好像棉花的感觉。 而且因为很轻, 所以吃多了也没有负担。 大家你一块我一块, 很快就把整粒蛋糕消化掉了。</span></div><div><span style="font-size: small;"><br /></span></div><div><span style="font-size: small;">第一次尝试黑芝麻口味的相思蛋糕, 上面我另外撒上了一些起司粉。 可能我的烤箱温度比较高, 所以这次的表面还真裂得蛮厉害的, 最后我把温度调低后, 还有一层铝箔纸盖在蛋糕上头, 以免烧焦。 还好, 出来的口感没有让人失望。 蛋糕有淡淡的黑芝麻香, 而且上层的起司, 稍微咸的口感, 整个感觉很搭, 大大加分了。 </span></div><div><span style="font-size: small;"><br /></span></div><div><span><a name='more'></a></span><span style="font-size: small;"></span></div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNgaBtVrqlLN_4kRR8cq_7YcvSjCrgw9oMLnIuktXvJadbebVxehyphenhyphene7StBg2sqK3ME2VwCQwjo7g5jkJFAkhlNBjvzayQz_ZVNRHUIiWMV8ENTzVPY8pSlf1J5W88mCi9jQ8wfg/s920/MIMG_8468.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNgaBtVrqlLN_4kRR8cq_7YcvSjCrgw9oMLnIuktXvJadbebVxehyphenhyphene7StBg2sqK3ME2VwCQwjo7g5jkJFAkhlNBjvzayQz_ZVNRHUIiWMV8ENTzVPY8pSlf1J5W88mCi9jQ8wfg/w522-h640/MIMG_8468.jpg" width="522" /></a><br /><span style="font-size: small;"><span><b style="background-color: #6fa8dc;"><span style="background-color: white;"><span style="color: #cc0000;"></span></span></b></span></span></div><div class="gmail-separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span><b style="background-color: #6fa8dc;"><span style="background-color: white;"><span style="color: #cc0000;"><br /></span></span></b></span></span></div><div class="gmail-separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span><b style="background-color: #6fa8dc;"><span style="background-color: white;"><span style="color: #cc0000;"><u>黑芝麻相思蛋糕</u></span> </span></b><span style="background-color: #6fa8dc;"><span style="background-color: white;">(食谱取自<a href="http://xucaca-life.blogspot.com/2013/05/blog-post_24.html">Butter, Flour & Me 爱的心灵之约</a>)</span></span><b style="background-color: #6fa8dc;"><br /></b></span></span></div>
<span style="font-size: small;"><span><div>
<span></span><span>7寸正方模(1个)</span><span></span><br /><span></span></div></span><span><br />A</span></span></div><div><ol style="text-align: left;"><li><span style="font-size: small;"><span>蛋黄 4个</span></span></li><li><span style="font-size: small;"><span>全蛋 1 个</span></span></li><li><span style="font-size: small;"><span>盐 1/4 tsp</span></span></li><li><span style="font-size: small;"><span>粟米油 50g</span></span></li><li><span style="font-size: small;"><span>鲜奶 100g</span></span></li><li><span style="font-size: small;"><span>低筋面粉 50g</span></span></li><li><span style="font-size: small;"><span>黑芝麻粉 20g</span></span></li></ol><span style="font-size: small;"><span></span></span></div><div><span style="font-size: small;"><span>B<br /></span></span></div><div><ul style="text-align: left;"><li><span style="font-size: small;"><span>蛋白 4个</span></span></li><li><span style="font-size: small;"><span>细砂糖 60g</span></span></li><li><span style="font-size: small;"><span>白醋 (几滴)</span></span></li></ul><span style="font-size: small;"><span></span></span><ol style="text-align: left;"><li><span style="font-size: small;"><span>蛋黄、全蛋、盐、粟米油、鲜奶用打蛋器打至起小泡。</span><span>筛入低筋面粉和黑芝麻粉再搅拌至滑与均匀备用。</span></span></li><li><span style="font-size: small;"><span>蛋白+白醋打发,再分次加入细砂糖打至湿性发泡。</span></span></li><li><span style="font-size: small;"><span>然后把蛋白霜混合在做法(2)的黑芝麻面糊里至均匀。(像戚风蛋糕的混合法)</span></span></li><li><span style="font-size: small;"><span>把面糊倒入7寸的方模里 (上面可以撒上起司粉),把空气敲出。 </span></span></li><li><span style="font-size: small;"><span>放入预热后的烤箱里,于蒸烤法160C ,烤60分钟或至熟便可。</span></span><span style="font-size: small;"><span>蛋糕烘好后,立刻取出,倒扣待凉后才切开享用。</span></span></li></ol></div><div><div class="gmail-separator" style="clear: both; text-align: left;">
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<div class="gmail-separator" style="background-color: #fefcfc; clear: both; color: #474747; font-family: "Dancing Script"; line-height: 22px;"><span style="font-size: small;"><span><span style="color: #cc0000;"><u><b>Black Sesame Ogura Cake</b></u></span></span></span></div><div class="gmail-separator" style="background-color: #fefcfc; clear: both; color: #474747; font-family: "Dancing Script"; line-height: 22px;"><span style="font-size: small;"><span><span style="color: #cc0000;"><br /></span></span></span></div><div class="gmail-separator" style="background-color: #fefcfc; clear: both; color: #474747; line-height: 22px;"><span style="font-family: arial;"><span style="font-size: small;"><span>A<br /></span></span></span></div><div class="gmail-separator" style="background-color: #fefcfc; clear: both; color: #474747; line-height: 22px;"><ul style="text-align: left;"><li><span style="font-family: arial;"><span style="font-size: small;"><span>
Egg yolk 4</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Whole egg 1 </span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Salt 1/4 tsp</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Corn Oil 50g</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Fresh milk 100g</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Low protein flour 50g</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Black sesame powder 20g </span></span></span></li></ul></div><div class="gmail-separator" style="background-color: #fefcfc; clear: both; color: #474747; font-family: "Dancing Script"; line-height: 22px;"><span style="font-family: arial;"><span style="font-size: small;"><span>
</span></span></span><div><span style="font-family: arial;"><span style="font-size: small;"><span>B<br /></span></span></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;"><span style="font-size: small;"><span>Egg white 4</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>Castor sugar 60g</span></span></span></li><li><span style="font-family: arial;"><span style="font-size: small;"><span>White vinegar (few drops)</span></span></span></li></ul></div><div><span style="font-size: small;"><span><br /></span></span></div><div><span style="font-size: small;"><span>
<span style="font-family: Arial, Helvetica, sans-serif;">For A: </span><br />
</span></span><ol style="text-align: left;"><li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Beat together corn oil, milk, salt, egg yolk and whole egg till frothy.</span></span></li><li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Sift in low protein flour and black sesame powder and mix well, put aside. </span></span></li></ol>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> For B:</span><br /></span>
<ol style="text-align: left;"><li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Using electric mixer, beat egg white with white vinegar and castor sugar till soft peak.</span></span></li><li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Using spatula, mix together A and B till combine.</span></span></li><li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour the two
types of batter into a 7" square baking pan (lined with baking sheet at
the bottom and side), steam-bake in oven at 160'C for 60 minutes. </span></span></li><li><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Invert the cake after baking and let it cool before serving.</span></span></li></ol><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPoEOXxB80JemyvcvTYd13AZTe0U7ucjgf3p9ZhdpksViSN3vznCRY5eAsvNMSG3aHVSjqfYYhHEjr4WidkJR2ZVsOz518YecudZa9RQmR-Gqb3VSR87ZhTwkcGUPnkHjTFSETw/s893/mIMG_8473.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPoEOXxB80JemyvcvTYd13AZTe0U7ucjgf3p9ZhdpksViSN3vznCRY5eAsvNMSG3aHVSjqfYYhHEjr4WidkJR2ZVsOz518YecudZa9RQmR-Gqb3VSR87ZhTwkcGUPnkHjTFSETw/w538-h640/mIMG_8473.jpg" width="538" /></a> <br /></span></span></div></div></div></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-79346517736398830092020-12-31T20:22:00.001+08:002020-12-31T20:22:00.879+08:00圣诞节树桐蛋糕 Yule Log for Christmas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrwsGtZV1uBrZtR5y3GGfnqvHjnchu85c5VGC5RdgT92bu2L1zA6mmJ2C-pTubqXfE2w2sUoKS-k3FFiNhrdGNLIlA3oIaUafnH6tUmWGphdxH4ec_AvbVFSMWQbMYWojGaIwRg/s863/mIMG_8427.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="863" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrwsGtZV1uBrZtR5y3GGfnqvHjnchu85c5VGC5RdgT92bu2L1zA6mmJ2C-pTubqXfE2w2sUoKS-k3FFiNhrdGNLIlA3oIaUafnH6tUmWGphdxH4ec_AvbVFSMWQbMYWojGaIwRg/w518-h640/mIMG_8427.jpg" width="518" /></a></div><br /> <div>虽然圣诞节刚过了, 但是还是要来跟大家分享圣诞节我准备的树桐蛋糕, 也当作自己的一个记录。 这个蛋糕看似复杂, 但是其实一步一步来, 也不会太难的。 而且这次用的是100%可可粉, 做蛋糕体,所以浓浓的巧克力味, 大人小孩都很喜欢。 <br /></div><div><br /></div><div>这次一如往常, 我把食谱的糖量减少了, 所以不会太甜。 而且带些苦味, 吃多了也不会腻。 最有挑战性的部分, 在于卷蛋糕的部分。 因为好几年没有做蛋糕卷了, 所以卷的手法好生疏。 还好最后的最后, 出来的效果没有太难看。 接下来应该会多做蛋糕卷来练习一下。 </div><div><br /></div><div>那个小小的圣诞老人, 其实还蛮容易处理的。 我中间是夹了马铃薯泥, 然后番茄底部切平, 再切半, 眼睛可以用黑芝麻, 我家没有, 所以用了chia seeds。 小孩大人看了, 都会一人拿一个。带些酸的小番茄跟马铃薯泥也很搭。 <br /></div><div><br /></div><span><a name='more'></a></span><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtPz12aA9q_xXeWdDeOjuyFv6RwzNaK_Sd1ln7jf2__e4o9ACMhvfcaZ00srfI74_sYjE6RArnQ-lf5YO646Fs6JaFlKnxhoZpqYstREc9EjrhMLzpdD5p54k6TLxX0LvuRoumQ/s717/mIMG_8425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtPz12aA9q_xXeWdDeOjuyFv6RwzNaK_Sd1ln7jf2__e4o9ACMhvfcaZ00srfI74_sYjE6RArnQ-lf5YO646Fs6JaFlKnxhoZpqYstREc9EjrhMLzpdD5p54k6TLxX0LvuRoumQ/w624-h640/mIMG_8425.jpg" width="624" /></a></div><div><div><u><span style="color: #990000;"><b> </b></span></u></div><div><u><span style="color: #990000;"><b>可可蛋糕卷</b></span></u></div><div>烤盘: 36CM X 26CM<br /></div><ul style="text-align: left;"><li>无糖可可粉20g</li><li>热水 40g</li><li>蛋黄 60g</li><li>细糖 35g</li><li>油 50g</li><li>牛奶 30g</li><li>低筋面粉 75g</li></ul><ul style="text-align: left;"><li>蛋白 180g</li><li>细糖 60g</li></ul><ol style="text-align: left;"><li>可可粉加入热水, 搅拌均匀备用。 </li><li>蛋黄, 加入细糖, 搅拌均匀。 </li><li>加入油, 牛奶, 可可糊,拌匀。 </li><li>筛入面粉, 搅拌均匀, 成可可面糊。</li><li>蛋白加入细糖, 用机器打成蛋白霜</li><li>取1/3的蛋白霜, 加入可可糊, 混合均匀。</li><li>再加入剩余的蛋白霜混合。 </li><li>倒入烤盘,放入预热170‘C的烤箱, 烤12分钟。 </li></ol><div><u><b><span style="color: #cc0000;">夹心陷</span></b></u></div><div><ul style="text-align: left;"><li>180g 鲜奶油加入1Tbsp可可粉打发备用。 </li></ul></div><div><u><b><span style="color: #cc0000;">巧克力淋酱</span></b></u></div><ul style="text-align: left;"><li>苦甜巧克力块、豆 100g</li><li>鲜奶油 110g</li></ul><div>把巧克力豆隔水加热, 融化话, 加入鲜奶油搅拌均匀。</div><div> </div></div><div><u><span style="color: #cc0000;"><b>Chocolate Swiss Roll</b></span></u></div><div>Baking pan size: 36cm x 26cm</div><ul style="text-align: left;"><li>Cocoa powder 20g</li><li>Hot Water g</li><li>Egg yolk 60g</li><li>Castor sugar 35g</li><li>Oil 50g</li><li>Milk 30g</li><li>Low protein flour 75g</li></ul><ul style="text-align: left;"><li>Egg white 180g</li><li>Castor sugar 60g</li></ul><ol style="text-align: left;"><li>Mix cocoa powder in hot water until combined. </li><li>Whisk egg yolk together with sugar.</li><li>Add in oil, milk and coco mixture.</li><li>Shift in flour, mix well.</li><li>Using a mixer, beat egg white with sugar until stiff.</li><li>Mix 1/3 of the egg white into the cocoa mixture.</li><li>Add the remaining egg white, mix till combine.</li><li>Pour into a lined baking tray.</li><li>Bake at preheated oven at 170'C for 12 minutes. </li></ol><div><u><b><span style="color: #cc0000;">Filling</span></b></u><br /></div><div><ul style="text-align: left;"><li>Whipped 180g whipping cream with 1Tbsp cocoa powder until stiff. </li></ul></div><div><b><u><span style="color: #cc0000;">Chocolate Ganache</span></u></b></div><ul style="text-align: left;"><li>Bitter sweet chocolate 100g</li><li>Whipping cream 110g</li></ul><ol style="text-align: left;"><li>Melt the bitter sweet chocolate using double boil method.</li><li>Add in whipping cream and mix well. </li></ol><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPYAtaht5_4BvHzl6BPAfik5GAwJwuQscd1iWEygypaQEbWriTu4OVfWuRhM8_qfGlIRH4G3h7xf1m96aJHvBXS19oDH_yJ-wK9ZSq0NoJ6wOwqC9NNu60u0xjb5sIMZnI5zNpg/s910/mIMG_8422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="910" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPYAtaht5_4BvHzl6BPAfik5GAwJwuQscd1iWEygypaQEbWriTu4OVfWuRhM8_qfGlIRH4G3h7xf1m96aJHvBXS19oDH_yJ-wK9ZSq0NoJ6wOwqC9NNu60u0xjb5sIMZnI5zNpg/w492-h640/mIMG_8422.jpg" width="492" /></a> <br /></p><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-69009920661081683282020-12-28T20:00:00.001+08:002020-12-28T20:00:08.858+08:00核桃起司天然酵母面包 Walnut Cheese Sourdough<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdF0D7Mz-PAo1-f3Ahpeo5AWLqNbki4c0SgYPBKEWWldoI0N3UoH998waZC_-YkkoxWBo8wEibIaG78FNNjXZ-cqv8meVsY0hzfUzHKj45ysBodlMKZmKZrULwnAY-b1oqA5PpQ/s700/mIMG_8375.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="700" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdF0D7Mz-PAo1-f3Ahpeo5AWLqNbki4c0SgYPBKEWWldoI0N3UoH998waZC_-YkkoxWBo8wEibIaG78FNNjXZ-cqv8meVsY0hzfUzHKj45ysBodlMKZmKZrULwnAY-b1oqA5PpQ/w640-h510/mIMG_8375.jpg" width="640" /></a></div><div> </div><div>每个星期烘烤一个天然酵母面包</div><div>主要的食材还是面粉, 水,天然酵母和盐</div><div>不同的只是额外添加的食材</div><div>有时喜欢加入chia seeds, flaxseeds, poppy seeds</div><div>或者加入起司也可以</div><div>这次的就属于比较‘高贵’</div><div>加入了起司和核桃</div><div><br /></div><div>习惯了这种酸种面包</div><div>一时吃偏甜的面包</div><div>还是不习惯</div><div>因为只要抹上奶油</div><div>拿去烘烤一下</div><div>就很美味了</div><div><br /></div><div>如果周末有时间</div><div>煎一煎培根和鸡蛋</div><div>也是很不错的活力早餐了</div><div><br /></div><div>再次分享我用了无数次的食谱, 我觉得这最适合我了。 <br /></div><div>那些不同种类的面粉, 我都是上网买的, 很方便。 <br /></div><div>而且我的天然酵母, 我是用cold starter method, 每天只需要喂一次, 而且没有discard的哦, 真的很方便。如果大家有兴趣的话, 我下次可以分享。 </div><div><br /></div><span><a name='more'></a></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27EVfZeqWZ7TYN578aLsYQjMSJiZ0kNdeaLmoCwsSBhumsbTUE8ZFUBoWbcpxOmOzOdWWFLFeN0PYRRDIdztWo8s8HNmYoXQ1rMJjA7zVtkQh8N5DnLgFqnWXjMZPx_GFWEqOqQ/s906/mIMG_8371.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="906" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27EVfZeqWZ7TYN578aLsYQjMSJiZ0kNdeaLmoCwsSBhumsbTUE8ZFUBoWbcpxOmOzOdWWFLFeN0PYRRDIdztWo8s8HNmYoXQ1rMJjA7zVtkQh8N5DnLgFqnWXjMZPx_GFWEqOqQ/w496-h640/mIMG_8371.jpg" width="496" /></a></div><div><br /></div><div><u><b><span style="color: #cc0000;">核桃起司天然酵母面包 Walnut Cheese Sourdough</span></b></u><br /></div><div>
<div style="text-align: left;"><span lang="zh-CN"></span></div><ul style="text-align: left;"><li><span lang="zh-CN">50% Japanese bread flour</span></li><li><span lang="zh-CN">20% wholemeal flour</span></li><li><span lang="zh-CN">20% Super Melanger</span></li><li><span lang="zh-CN">5% Rye flour</span></li><li><span lang="zh-CN">5% Spelt flour</span></li><li><span lang="zh-CN">76% water</span></li><li><span lang="zh-CN">23% levain</span></li><li><span lang="zh-CN">2% salt</span></li></ul><div style="text-align: left;"><span lang="zh-CN">Total flour used: 300g</span></div><ol style="text-align: left;"><li><span lang="zh-CN">Autolyze 1hour<br /></span></li><li><span lang="zh-CN">2 Stretch and folds</span></li><li><span lang="zh-CN">3 Coil Folds</span></li><li><span lang="zh-CN"><span lang="zh-CN">Bake at 250'C for 20 minutes then 220'C for 20 minutes. </span><br /></span></li></ol><div style="text-align: left;"><span lang="zh-CN">Bulk fermentation 4.5 hours,</span></div><div style="text-align: left;"><span lang="zh-CN">Cold retard 9 hours</span></div><div style="text-align: left;"><span lang="zh-CN"> </span></div><div style="text-align: center;"><span lang="zh-CN"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLHRfHoau0mdyy-WDiyueIFDc4_1lHQFNcn5IHS-ujHz7lfkp-7tUm4GumUp5eEy77zMerVvBzxebTKOmhzvmwSlJTcFTOv1nGMpF1oSkhpC0DItocUTK9mvgQN1G13UbvqBmAQ/s881/mIMG_8363.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLHRfHoau0mdyy-WDiyueIFDc4_1lHQFNcn5IHS-ujHz7lfkp-7tUm4GumUp5eEy77zMerVvBzxebTKOmhzvmwSlJTcFTOv1nGMpF1oSkhpC0DItocUTK9mvgQN1G13UbvqBmAQ/w508-h640/mIMG_8363.jpg" width="508" /></a> <br /></span></div><div style="text-align: left;"><span lang="zh-CN"><br /></span></div></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com3tag:blogger.com,1999:blog-31569736.post-64866835410822682242020-12-24T20:00:00.001+08:002020-12-24T20:00:05.044+08:00乳酪黄金饼干 Kaasstengels <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8I7L6IkfS36gIkyirQ2-grT0tPbNkRKOlxZTm1ipmQUb4DnUSP3J0mLPUc_A-_QRbKLq8LYfe5jCdEE6Hx0wRz8_rZQN5b_RxlnmoqfkQ8T-8MepYsHWbphNgAisP2amucBMyw/s796/mIMG_8324.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8I7L6IkfS36gIkyirQ2-grT0tPbNkRKOlxZTm1ipmQUb4DnUSP3J0mLPUc_A-_QRbKLq8LYfe5jCdEE6Hx0wRz8_rZQN5b_RxlnmoqfkQ8T-8MepYsHWbphNgAisP2amucBMyw/w562-h640/mIMG_8324.jpg" width="562" /></a></div><br /><div>Kaasstangels</div><div>是一种在荷兰和印尼很普遍的饼干</div><div>Kass 的意思是乳酪.</div><div>Stengels 则是条状</div><div>所以通常在外头找到的</div><div>都是长长一条的<br /></div><div><br /></div><div>其实有时吃多了甜的饼干</div><div>想来点不一样的</div><div>这个savoury的饼干就很适合了</div><div>用了两种不懂的乳酪</div><div>所以喜欢乳酪的朋友</div><div>应该会很爱</div><div> </div><div><span><a name='more'></a></span> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8So8CXzQ9ctgR1v7_Rj3TiC4V-ZWNKg8SszPhFwWlKvjNx0gN3ODhCQMRFYInjRjreBwS7TD_XkJW0A5ZRXMrGbLFElKCblQpEvU2tC1IApDsWpVct9b02jnqHuiDpDBjuHSUZQ/s700/mIMG_8325.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8So8CXzQ9ctgR1v7_Rj3TiC4V-ZWNKg8SszPhFwWlKvjNx0gN3ODhCQMRFYInjRjreBwS7TD_XkJW0A5ZRXMrGbLFElKCblQpEvU2tC1IApDsWpVct9b02jnqHuiDpDBjuHSUZQ/w640-h640/mIMG_8325.jpg" width="640" /></a> <br /></div><div> </div><div>我切得不是很均匀</div><div>所以短短的</div><div>我觉得如果可以切成条状</div><div>应该会更好</div><div>新年饼干大都是偏甜的</div><div>有这个配塔</div><div>应该就完美了吧</div><div> </div><div>食谱我参考<a href="https://www.guaishushu1.com/have-an-auspicious-gold-bar-%EF%BC%88kaasstengels-this-chinese-new-yeargolden-cheesy-bar-%E9%BB%84%E9%87%91%E8%8A%9D%E5%A3%AB%E6%9D%A1%EF%BC%89/" target="_blank">Guai Shu Shu</a>的, 大家可以到那里看看更详细的步骤。 <br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx36CGGVR3e4tYPEuKtN9M6YI82TVZHEChi6ClLlzWF6NHpJ8a7rUDq1GllMWZYZpy34xMfQ9XErI-YeC7Rr-bvNOkjQOOHSNk-lQO41mtbY3q4NbJVQ3RgIE6Y6U6Xy8RQg_lg/s838/mIMG_8322.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx36CGGVR3e4tYPEuKtN9M6YI82TVZHEChi6ClLlzWF6NHpJ8a7rUDq1GllMWZYZpy34xMfQ9XErI-YeC7Rr-bvNOkjQOOHSNk-lQO41mtbY3q4NbJVQ3RgIE6Y6U6Xy8RQg_lg/w536-h640/mIMG_8322.jpg" width="536" /></a></div><div><span style="color: #cc0000;"><br /></span></div><div><span style="color: #cc0000;"><b><u>乳酪黄金饼干</u></b></span><br /></div><ul style="text-align: left;"><li>面粉 225g</li><li>奶粉 7g</li><li>车打乳酪 85g</li><li>Edam 乳酪 125g</li><li>蜀粉 13g</li><li>奶油 175g</li><li>Parmesan乳酪粉 1Tsbsp</li><li>蛋黄 2个</li></ul><div>蛋黄液抹面</div><ul style="text-align: left;"><li>蛋黄 1个</li><li>蜂蜜 1tsp</li><li>牛奶 1tsp </li></ul><div><ol style="text-align: left;"><li>预热烤箱160'c, 准备两个四方烘焙盘。</li><li>用搅拌器, 把奶油打发至颜色变浅。 </li><li>慢慢加入蛋黄液。</li><li>筛入粉类, 搅拌均匀。</li><li>加入乳酪, 搅拌均匀。</li><li>取出, 用手揉面团1-2分</li><li>把面团放入烘焙盘, 然后杆平, 厚度1.5cm, 切成每块 1.5x1.5x4cm. 可以先用尺先划出线条, 然后放入冰箱冷冻 5分钟。</li><li>取出, 再切出来, 放入另一个烤盘烘烤</li><li>放入烤箱, 160‘C, 烤15分钟。</li><li>取出, 抹上蛋液。再放入烤箱烤大概5-10分钟。 </li></ol></div><div><span style="color: #cc0000;"><u><b>Kaasstengels (savoury cheese cookies) </b></u></span><br /></div><div>
<ul style="text-align: left;"><li>225g plain flour</li><li>7g milk powder</li><li>85g grated cheddar cheese</li><li>125g grated cheddar cheese</li><li>13g corn flour</li><li>175g butter </li><li>1Tsbsp Parmesan Cheese Powder</li><li>2 egg yolk</li></ul><div>Egg wash<br /></div><ul style="text-align: left;"><li>1 egg yolk</li><li>1tsp honey</li><li>1tsp milk </li></ul><ol style="text-align: left;"><li>Preheat oven to 160'C and prepare two baking trays with parchment paper. </li><li>Using a mixer, cream butter till light and fluffy, add in egg yolk, one at a time. Stir till well combined. </li><li>Shift in all dry powdery ingredients. Mix well. </li><li>With low speed, add in grated cheese, stir well.</li><li>Then transfer out the dough, hand knead for 1-2 minutes till well combined.</li><li>Roll dough into 1.5cm thick and cut into 1.5 x 1.5 x4 cm.You can press your dough onto a swiss roll baking tray, use a ruler to cut, then chill in freezer for 5 minutes.</li><li>Take out and follow the line to recut again and transfer to another baking tray to bake.</li><li>Bake in preheated oven at 160'C for 15 minutes.</li><li>At 15 minutes, take out and egg wash them thoroughly.</li><li> Send back to oven to bake for another 5-10 minutes. </li></ol></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-44343223920686759312020-12-21T20:00:00.002+08:002020-12-21T20:00:05.746+08:00香脆鸡块 Easy Chicken Nuggets<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTflwFcwzwoSP0mML4L-YFxWe_0wEeLBDZZPNwENa7YpDCvAXq0rZPu9jfIbEJmDkdUIVDF8QyGuvJmuKV3FEcEF3zS5dxFkSglGZB339g86IQXJ4aPiV_uVCaKvm-IhW0zjDVVw/s979/mIMG_8350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="979" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTflwFcwzwoSP0mML4L-YFxWe_0wEeLBDZZPNwENa7YpDCvAXq0rZPu9jfIbEJmDkdUIVDF8QyGuvJmuKV3FEcEF3zS5dxFkSglGZB339g86IQXJ4aPiV_uVCaKvm-IhW0zjDVVw/w458-h640/mIMG_8350.jpg" width="458" /></a></div><br /> <br /><div>小孩偏爱的口味</div><div>有时真的跟成人不一样</div><div>不过这个香脆鸡块</div><div>在我家</div><div>成人和小孩都很爱的</div><div><br /></div><div>通常我都会一次过</div><div>准备比较大的分量</div><div>然后冷冻收藏</div><div>要吃的时候</div><div>就放入气压锅</div><div>或者放去平底锅</div><div>煎一煎就可以了</div><div>大家都吃得很开心之余</div><div>也吃得比较安心</div><div><span><a name='more'></a></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_wR1jk0qaCJF2p6gipMCD94aolALfLOjfpbR7hzNz9Ks1LsIl4z2iSIVIH97hto_4EdEgDEu26MUi7NofCzWMVVxahyphenhyphenddpgy5k9t9phiwKgltqod-KwREkHavjJGYAedLsoAbA/s700/mIMG_8339.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="585" data-original-width="700" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_wR1jk0qaCJF2p6gipMCD94aolALfLOjfpbR7hzNz9Ks1LsIl4z2iSIVIH97hto_4EdEgDEu26MUi7NofCzWMVVxahyphenhyphenddpgy5k9t9phiwKgltqod-KwREkHavjJGYAedLsoAbA/w640-h536/mIMG_8339.jpg" width="640" /></a> <br /></div></div><div><br /></div><div style="text-align: left;"><div><span style="color: #cc0000;"><b><u>香脆鸡块</u></b></span></div><ul><li>鸡胸肉块 500g</li><li>马铃薯 1个</li><li>胡萝卜 1条</li><li>面包削 100g</li><li>Cheddar 乳酪 50g</li><li>盐 1tsp</li></ul><div>
<ol style="text-align: left;"><li>马铃薯切小块, 胡萝卜切丁。 </li><li>把全部材料分别放入食物调理器。</li><li>如果太多, 可以分几次。</li><li>然后再把全部混合在一起。 </li><li>
铺平, 弄出喜欢的形状
</li><li>
可以直接煎来吃, 或者冷冻收藏。
</li></ol>
</div><div><b><u>小美 Thermomix方法</u></b></div><ol style="text-align: left;"><li>放入马铃薯 5s/sp 10, 取出备用</li><li>放入胡萝卜, 5s/sp 5</li><li>放入 (1), 加入鸡块, 5s, sp10</li><li>加入其它材料, 20s, sp6-10</li><li>取出, 然后铺平, 弄出喜欢的形状</li><li>可以直接煎来吃, 或者冷冻收藏。</li></ol><div><br /></div><div><span style="color: #cc0000;"><u><b>Easy Homemade Nuggets</b></u></span></div><ul style="text-align: left;"><li>500g Chicken fillet </li><li>1 Potato, cubed</li><li>1 carrot, diced</li><li>100g bread crumbs</li><li>50g grated cheddar cheese</li><li>1tsp salt</li></ul><ol style="text-align: left;"><li>Put all ingredients in a food processors.
Pulse until chicken is finely chopped. </li><li>Transfer out the ingredients, roll/press flat.</li><li>Make into shapes you like.</li><li>Fry in a pan or freeze them to keep. </li></ol><p><u><b>Thermomix methaod</b></u></p><ol style="text-align: left;"><li>Put in potato cubes, 5s/sp10. Transfer out.</li><li>Put in carrot cubes, 5s/sp5.</li><li>Add in chicken fillets, 5s, sp10.</li><li>Add in other ingredients, 20s, sp6-10.</li><li>Transfer out, roll/press flat, make into shapes you like. </li><li> Fry in a pan or freeze them to keep. </li></ol><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1RTzpCJlzztq5pjIPURKRWxJETFdN2Fi2WP0XnPek6N4hyTRgDrNACbdynyQZ0YN0tQdarQ0NH47L7m5MAkIFOA3sGaBTzKD3227R5QSp2CwPL89ZSjwEV7BPrQhJGbpsgNJGw/s700/mIMG_8345.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="700" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1RTzpCJlzztq5pjIPURKRWxJETFdN2Fi2WP0XnPek6N4hyTRgDrNACbdynyQZ0YN0tQdarQ0NH47L7m5MAkIFOA3sGaBTzKD3227R5QSp2CwPL89ZSjwEV7BPrQhJGbpsgNJGw/w640-h594/mIMG_8345.jpg" width="640" /></a> </p><p>以下分享制作过程和我如何冷冻我的鸡块。我先把nugget放入盒子, 然后每层放一张plastic sheet/cling film, 才收入冰箱冷藏。 冷藏大概80% 凝固后, 我会取出, 放入zip lock bag, 这样比较省位子, 要用的时候也容易拿。 </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoOTL_SdLHE6xmQut6MAugwTDHYpT92d3emJCG7Rkzo5eZ7Pmi6mcEAhI4ARFN01sZYP7tf5Jq27Wihw075Nk2X_WDeV5gwHUF0rBUK0x_fH0bPT_kuvKSEzXjnJMfAAlnqCBPQ/s2048/IMG_9172.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoOTL_SdLHE6xmQut6MAugwTDHYpT92d3emJCG7Rkzo5eZ7Pmi6mcEAhI4ARFN01sZYP7tf5Jq27Wihw075Nk2X_WDeV5gwHUF0rBUK0x_fH0bPT_kuvKSEzXjnJMfAAlnqCBPQ/w360-h640/IMG_9172.PNG" width="360" /></a></p></div><p></p>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-12517930170193907142020-12-14T20:22:00.003+08:002020-12-16T13:22:48.076+08:00 酥脆牛油饼干 Butter Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bq1uwAoKWvkuXHZEgscvUTvyiak1kQazpkbCvOmI1cIJAhLMcP5im5VEDidCwMgLo7eKXiUgatJoBpy_aXFWQ9tG_ZnrJYLR3NN7DsM6p7mFPxDn6I5yVvvzfj3DtE7UoiRnUg/s900/mIMG_8311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="900" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bq1uwAoKWvkuXHZEgscvUTvyiak1kQazpkbCvOmI1cIJAhLMcP5im5VEDidCwMgLo7eKXiUgatJoBpy_aXFWQ9tG_ZnrJYLR3NN7DsM6p7mFPxDn6I5yVvvzfj3DtE7UoiRnUg/w640-h484/mIMG_8311.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: UICTFontTextStyleBody; font-size: small;">好久没有烘烤饼干了</span><span style="font-size: small;"><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">比较常做的都只是面包</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">所以上星期放假的时候</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">就心血来潮烘了这个饼干</span><br style="font-family: UICTFontTextStyleBody;" /><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">牛油饼干其实尝试过几个食谱</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">但是这个比较特别</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">因为混合了高筋和低筋面粉</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">而且烘烤温度比较低</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">时间比较长</span><br style="font-family: UICTFontTextStyleBody;" /><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">烘出来的口感是我喜欢的</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">一些酥酥脆脆的</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">而且还有很香的奶油味</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">原作者说这个很像著名的</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">香港Jenny牛油饼干</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">但是已经好多年没去香港</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">也忘记那个味道了</span><br style="font-family: UICTFontTextStyleBody;" /><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">这个食谱很值得收藏</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">农历新年可以再做</span><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">跟亲戚朋友分享</span></span><div><span style="font-family: UICTFontTextStyleBody;"><span style="font-size: 17px;"><br /></span></span></div><div><span style="font-family: UICTFontTextStyleBody;"><span><a name='more'></a></span></span><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFGQNhApPvXujMcWOSF97JMYFu3s-9AhlcpDg5iHqR_ZLLoTmTvSG5GQwqstLE1kAJZp8nGNjIYy7AxlnNNSqd7-QIGIfe2GywYCTkxvnXCZubbx4c2pxf_8QhybR-MgkINewwA/s650/mIMG_8266.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="431" data-original-width="650" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFGQNhApPvXujMcWOSF97JMYFu3s-9AhlcpDg5iHqR_ZLLoTmTvSG5GQwqstLE1kAJZp8nGNjIYy7AxlnNNSqd7-QIGIfe2GywYCTkxvnXCZubbx4c2pxf_8QhybR-MgkINewwA/w640-h424/mIMG_8266.jpg" width="640" /></a><br style="font-family: UICTFontTextStyleBody; font-size: 17px;" /><span style="font-family: UICTFontTextStyleBody; font-size: 17px;"></span><br style="font-family: UICTFontTextStyleBody; font-size: 17px;" /><span style="font-family: UICTFontTextStyleBody; font-size: small;"><b><span style="color: #cc0000;"><u>酥脆牛油饼干</u></span></b></span><span style="font-size: small;"><br style="font-family: UICTFontTextStyleBody;" /></span><ul style="text-align: left;"><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">奶油 250g(室温软化)</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">低筋面粉 150g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">高筋面粉 133g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">玉米粉 42g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">奶粉 16g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">糖粉 58g </span></li></ul><ol style="text-align: left;"><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">室温软化奶油筛入糖粉用电动打蛋器搅拌至奶油发白,体积变大,呈羽毛状。</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">筛入所有粉类,用矽胶刮刀拌勻至面团顺滑细腻。</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">把裱花袋剪开,放入裱花嘴(我用8齿裱花嘴),将曲奇面团用矽胶刮刀装进去裱花袋,垂直于烤盘挤花,手慢慢提高,花纹自然叠加,大约挤4 - 5层即可。</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">放入预热烤箱,以140’C 度烘烤大约45钟。(我缺乏耐性, 所以用160’C 30分钟) </span></li></ol><span style="font-family: UICTFontTextStyleBody; font-size: small;"><b>*抹茶味和可可味的做法:</b></span><span style="font-size: small;"><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">以13g抹茶粉/16g可可粉换掉低筋面粉。(*137g低筋面粉+ 13g抹茶粉/134g低筋面粉+ 16g可可粉)</span><br style="font-family: UICTFontTextStyleBody;" /><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;"><i>食谱改编自 Buck Cheng Lim</i></span><br style="font-family: UICTFontTextStyleBody;" /><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;"><b><u><span style="color: #cc0000;">Butter Cookies </span></u></b></span><br style="font-family: UICTFontTextStyleBody;" /></span><ul style="text-align: left;"><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">Butter 250g(room temperature)</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">Low protein/cake flour150g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">High protein/bread flour 133g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">Corn flour 42g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">Milk powder 16g</span></li><li><span style="font-family: UICTFontTextStyleBody; font-size: small;">Icing sugar 58g (sifted)</span></li></ul><span style="font-family: UICTFontTextStyleBody; font-size: small;"><ol style="text-align: left;"><li>Beat butter and icing sugar till fluffy and pale.</li><li>Sift in all the flour, mix with a spatula till well combined.</li><li>Put the dough into a pipping bag.</li><li>Pipe out there cookies.</li><li>Bake in pre heated oven at 140’C for 45 minutes.</li></ol></span><span style="font-family: UICTFontTextStyleBody; font-size: small;"><b>* For green tea and chocolate flavours</b> </span><span style="font-size: small;"><br style="font-family: UICTFontTextStyleBody;" /><span style="font-family: UICTFontTextStyleBody;">Replace part of the low protein flour with 13g of green tea powder or 16g of cocoa powder.</span></span><p></p></div></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com1tag:blogger.com,1999:blog-31569736.post-2935433536087003662020-12-02T20:00:00.001+08:002020-12-02T20:00:00.140+08:00自制腰豆花生酱 Homemade Cashew Peanut Butter<p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrE7IK1RRR00cEXY-tHnzpr-N44VFfIIuqvgWsU8jwIerrfzGn1EQ2AZGAKthncspQvSV4aXiWhHYOrhXUfJymUFnDkXTzlYrquVMZsejDk9Q8IzKFbug13ZPn6kVH2za5eTcvCQ/s2048/IMG_7583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrE7IK1RRR00cEXY-tHnzpr-N44VFfIIuqvgWsU8jwIerrfzGn1EQ2AZGAKthncspQvSV4aXiWhHYOrhXUfJymUFnDkXTzlYrquVMZsejDk9Q8IzKFbug13ZPn6kVH2za5eTcvCQ/w480-h640/IMG_7583.jpg" width="480" /></a></div><p></p><div><div>从小到大都很喜欢花生酱</div><div>尤其是拿来抹面包</div><div>放一层厚厚的</div><div>怎呀吃也不会腻</div><div> </div></div><div>以前还不懂看食品标签</div><div>只要好吃的都会买</div><div>直到后来慢慢的懂了</div><div>买食品都会看看标签</div><div>了解里头的成分</div><div>然后再选最少或者没有添加物的</div><div> </div><div><span><a name='more'></a></span> </div><div>直到后来</div><div>也才发觉自己做也行</div><div>而且成分就只有腰豆和花生, <br /></div><div>少许的盐和油调味</div><div>可以省下少少钱之外</div><div>最重要的是吃得健康</div><div>这很重要</div><div><br /></div><div>这个腰豆花生酱</div><div>其实也可以加牛油</div><div>味道会比较香<br /></div><div><br /></div><div><span style="color: #cc0000;"><u><b>自制腰豆花生酱</b></u></span></div><ul style="text-align: left;"><li>花生和腰豆 500g (各自的分量可以自己调整)</li><li>油 1Tbsp</li><li>盐 1tsp</li></ul><ol style="text-align: left;"><li>腰豆和花生先烤香, 然后花生去皮。</li><li>把全部材料放入小美或者其它食物调理机。</li><li>分数次搅打至成酱, 小美的话用1min/sp1-7.</li><li>然后重复 30s/sp 5-7, 三次, 或者到喜欢的滑度。</li><li>放入罐子, 冷藏。 </li></ol><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileayYE-uam7tyOvv2dAO6Ooi4GLeqkZcTjsJfwJ6X-SAqvg6q9dQyAV8r9hJp2-4PNRtYngpumlTVTCRPdFO4_fmY00cJ0vu0iGyHbLE1FWSo1OCKKhTy0P5Z0TXwFFVuT-pdvw/s2048/IMG_7593.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileayYE-uam7tyOvv2dAO6Ooi4GLeqkZcTjsJfwJ6X-SAqvg6q9dQyAV8r9hJp2-4PNRtYngpumlTVTCRPdFO4_fmY00cJ0vu0iGyHbLE1FWSo1OCKKhTy0P5Z0TXwFFVuT-pdvw/w480-h640/IMG_7593.jpg" width="480" /></a></div><div><br /></div><div><span style="color: #cc0000;"><b><u>Homemade Cashew Peanut Butter</u></b></span></div><ul><li>Cashew nut and peanut 500g</li><li>Oil 1Tbsp</li><li>Salt 1tsp</li></ul><ol style="text-align: left;"><li>Toast the cashew and peanuts, remove the skin for peanuts.</li><li>Put the nuts, salt and oil into thermomix or other food processor. </li><li>If thermomix, blend 1min/sp 1-7.</li><li>Repeat 30s/sp5-7 for 3 times or until the consistency you preferred.</li><li>For other food processor, you can blend few times until it becomes a fine paste. </li></ol>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-48730629285763082252020-11-27T19:09:00.005+08:002020-12-20T17:49:05.971+08:00青辣椒参巴酱 Green Sambal<div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMASw7ZoDUWHt89T73HQrH8EyE3qskn3g-eqVpavOSC2dQzj25ti_xidEYhmFQw5tV6h3O8-FBJAmTaANoBNTdND6vmx9aqf_k-oXFeanJwAut_BxJKvtavdHPuqerj3hJvaNS9w/s2048/60C5A249-385A-4891-9C9C-A65B7D599586.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMASw7ZoDUWHt89T73HQrH8EyE3qskn3g-eqVpavOSC2dQzj25ti_xidEYhmFQw5tV6h3O8-FBJAmTaANoBNTdND6vmx9aqf_k-oXFeanJwAut_BxJKvtavdHPuqerj3hJvaNS9w/w480-h640/60C5A249-385A-4891-9C9C-A65B7D599586.jpeg" width="480" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">这是我和家人很爱的酱料之一</div><div style="text-align: left;">因为用的是青辣椒</div><div style="text-align: left;">所以不会太辣</div><div style="text-align: left;">可以拿来炒饭, 炒粉</div><div style="text-align: left;">还是直接拿来沾鸡肉吃</div><div style="text-align: left;">也很美味了</div><div style="text-align: left;"><br /></div><div style="text-align: left;">因为里头加了葱头</div><div style="text-align: left;">和江鱼仔</div><div style="text-align: left;">所以很有口感</div><div style="text-align: left;">不用加太多的调味料</div><div style="text-align: left;">也有稍微的咸味了</div><span></span><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;">我是用小美来处理</div><div style="text-align: left;">如果没有的话</div><div style="text-align: left;">也可以用普通的食物调理机切碎</div><div style="text-align: left;">然后再放入锅内炒到稍微干</div><div style="text-align: left;">就可以了</div><div style="text-align: left;"> </div><div style="text-align: left;">先警告你哦</div><div style="text-align: left;">这个也是会让人吃上瘾的</div><div style="text-align: left;"> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4elBBYVOVrEkm5QVUJ7BQYOozjvT_1t-C5Ca7T4vfNY-1b0hqss1xjO_6r9F5eJ9xLMOLOLg6M5kVfoqX0F_T4rExIGmnzaNAh2H1egcmYetSp0AtPjgSL1XuRd0D9j6tQfbcJA/s2048/IMG_6506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4elBBYVOVrEkm5QVUJ7BQYOozjvT_1t-C5Ca7T4vfNY-1b0hqss1xjO_6r9F5eJ9xLMOLOLg6M5kVfoqX0F_T4rExIGmnzaNAh2H1egcmYetSp0AtPjgSL1XuRd0D9j6tQfbcJA/w640-h480/IMG_6506.jpg" width="640" /></a> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><u><span style="color: #cc0000;"><b>青辣椒参巴酱</b></span></u></div><div style="text-align: left;"> </div><div style="text-align: left;">A</div><ul style="text-align: left;"><li>青辣椒 10条</li><li>小青辣椒 5条</li><li>蒜头 4瓣</li><li>小葱头 6个</li><li>大葱 1个</li><li>江鱼仔 70g</li></ul><div style="text-align: left;">B</div><div style="text-align: left;"><ul style="text-align: left;"><li>油 150ml </li></ul></div><div style="text-align: left;">C <br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>番茄 1个, 切成4块</li></ul></div><ol style="text-align: left;"><li>把A材料放入小美, 5s/sp5.</li><li>加入B, 20min/Varoma/sp2.</li><li>最后10分钟, 加入番茄, 继续烹煮。 </li></ol><div style="text-align: left;"> </div><div style="text-align: left;"><u><b><span style="color: #cc0000;">Green Sambal</span></b></u></div><div style="text-align: left;"><br /></div><ul style="text-align: left;"><li>Green chili 10 pieces</li><li>Green chili padi 5 pieces</li><li>Garlic 4 cloves</li><li>Shallots 6 pieces</li><li>Onion 1</li><li>Ikan Bilis 70g (soaked and rinse) </li></ul><div style="text-align: left;">B</div><div style="text-align: left;"><ul style="text-align: left;"><li>150ml cooking oil</li></ul></div><div style="text-align: left;">C</div><div style="text-align: left;"><ul style="text-align: left;"><li>Tomato 1, cut into 4 pieces</li></ul></div><ol style="text-align: left;"><li>Put A into Thermomix, 5s/sp5.</li><li>Add in B, 20 min/Varoma/ sp2.</li><li>At the last 10 minutes of cooking, add in tomato and continue cooking. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98G5-uFWfMnFJUoy066OB8VM9IH5wx2TRMUfCbM0otGxPEirg0PSptOV79huUcObf_LVR6YtD4NKvDSpH4j5DSZ9R50Zp8lkQmEmywxp3BNsIoLKDeKapX3vSAAsSrSHNzqnaWg/s2048/30A12A02-54E9-4422-8742-D37FB87ACE74.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98G5-uFWfMnFJUoy066OB8VM9IH5wx2TRMUfCbM0otGxPEirg0PSptOV79huUcObf_LVR6YtD4NKvDSpH4j5DSZ9R50Zp8lkQmEmywxp3BNsIoLKDeKapX3vSAAsSrSHNzqnaWg/w640-h480/30A12A02-54E9-4422-8742-D37FB87ACE74.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div><br /></div><div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com2tag:blogger.com,1999:blog-31569736.post-1155652964537018502020-11-20T19:57:00.002+08:002020-11-27T13:23:56.240+08:00自制QQ鱼丸 QQ Fish Ball<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcadOS0O118BU2zlrnfB8a9Ljyb-mebc_A4XKUD9ZOqLVYdx6Ggc2bpHUghrzAZpNKmEs2mATx8_ye5tefhEuZYoRpDINMgSKN8H6c4EhT2AK0f0X17NWrcEa___rgnWycb4V2mg/s2048/IMG_6554.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcadOS0O118BU2zlrnfB8a9Ljyb-mebc_A4XKUD9ZOqLVYdx6Ggc2bpHUghrzAZpNKmEs2mATx8_ye5tefhEuZYoRpDINMgSKN8H6c4EhT2AK0f0X17NWrcEa___rgnWycb4V2mg/w640-h480/IMG_6554.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">自己做了好几次的鱼丸</div><div style="text-align: left;">终于有信心写出来跟大家分享了</div><div style="text-align: left;">之前总觉得制自鱼丸很复杂</div><div style="text-align: left;">从起鱼肉</div><div style="text-align: left;">到搅拌到起胶</div><div style="text-align: left;">每个步骤都不能省略</div><div style="text-align: left;"> </div><div style="text-align: left;">后来有了小美</div><div style="text-align: left;">就比较大胆尝试了</div><div style="text-align: left;">最后马鲛鱼也网上订购</div><div style="text-align: left;">然后送到家里</div><div style="text-align: left;">而且已经起肉</div><div style="text-align: left;">所以要用的时候就方便很多了</div><div style="text-align: left;"> </div><div style="text-align: left;"><span><a name='more'></a></span><br /></div><div style="text-align: left;">我每次用的都是马鲛鱼</div><div style="text-align: left;">其实也可以用大家比较熟悉的西刀鱼</div><div style="text-align: left;">但是这个食谱我只尝试过马鲛鱼哦</div><div style="text-align: left;"><br /></div><div style="text-align: left;">鱼丸其实很好用</div><div style="text-align: left;">除了配饭, 炒粉,炒面也可以搭配</div><div style="text-align: left;">所以我很喜欢</div><div style="text-align: left;"> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5fyvKXbK7-sRwj0NF1alxf6LHMC00nTbFMbtlfXJbWyECLEmbzYn_Agi9zrRRfSBdP_5uisvVdgcnTBKCp9iZvydj6_9mi6NBKehcPr7YYKmdBcIhvUkjk-Jk-KXVLXYm5E7fw/s2048/IMG_6553.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5fyvKXbK7-sRwj0NF1alxf6LHMC00nTbFMbtlfXJbWyECLEmbzYn_Agi9zrRRfSBdP_5uisvVdgcnTBKCp9iZvydj6_9mi6NBKehcPr7YYKmdBcIhvUkjk-Jk-KXVLXYm5E7fw/w640-h480/IMG_6553.jpg" width="640" /></a> <br /></div><div style="text-align: left;"><span style="color: #cc0000;"><b><u><br /></u></b></span></div><div style="text-align: left;"><span style="color: #cc0000;"><b><u>自制</u></b></span><b style="color: #cc0000;"><u>QQ鱼丸</u></b></div><div style="text-align: left;"><span style="color: #cc0000;"><br /></span></div><div style="text-align: left;">A</div><ul style="text-align: left;"><li>马鲛鱼 250g</li><li>水 100g</li></ul><div style="text-align: left;">B</div><ul style="text-align: left;"><li>盐 1Tbsp</li><li>蛋白 半个</li><li>玉蜀粉 1Tbsp</li><li>胡椒粉 少许</li></ul><ol style="text-align: left;"><li>把A放入Thermomix, 20s/Sp 1-9 (3次)</li><li>加入B, 5m/knead.</li><li>准备一盆冰水。</li><li>手湿些水,抓起鱼胶,然后挤出鱼丸(抓紧拳头的姿势), 可以参考视频。 </li><li>让鱼丸在冰水中浸3-4个小时, 才放入沸水煮到浮起就可以了. </li></ol><div style="text-align: left;">(如果没有Thermomix, 就用食物其它搅拌器处理)</div><div style="text-align: left;"> </div><div style="text-align: left;"><span style="color: #cc0000;"><u><b>QQ Fish Ball</b></u></span></div><div style="text-align: left;"><span style="color: #cc0000;"><br /></span></div><div style="text-align: left;">A</div><ul style="text-align: left;"><li>Markerel 250g</li><li>Water 100g</li></ul><div style="text-align: left;">B</div><ul style="text-align: left;"><li>Salt 1Tbsp</li><li>Egg white 1/2</li><li>Corn flour 1Tbsp</li><li>White pepper a pinch</li></ul><ol style="text-align: left;"><li>Put A into thermomix, 20s/Sp1-9 (repeat 3 times)</li><li>Add in B, 5m/knead.</li><li>Prepare a bowl of ice water.</li><li>Wet hand with water, squeeze the paste upward towards your thumb.</li><li>Scoop out using a spoon into the ice water.</li><li>Let them soak for 3-4 hours.</li><li>Cook in boiling water until they float. </li></ol>(You can use normal food processor if you don't have thermomix) <br /><div><br /></div><div>分享一段制作鱼丸的视频。</div><div><br /></div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxxQSeTkaI66hLAYsvY0t6LKW_4wWo7YhhX_qGZV-wyLJ_pyQQI9IVk4USooaQnEBgUE22SXk8JrJo' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><br /></div><div><br /></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-72358875110573210532020-11-17T20:11:00.000+08:002020-11-27T13:24:05.359+08:00周末の西式炒蛋 Fluffy and Moist Scrambled Egg<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1_9lDSmgEWC1KsSsferanUOHxIcqenPiW25WIFzv9PP27rRPsJXEUuHmiJ_cxlpA8UzzgpJ_IpTj0ZyAaMBBj_r9qCftk7MraIiB4IQIueIGDc_Dq8b-RkVvyiQ3ObRyl8loFw/s2048/IMG_6123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1_9lDSmgEWC1KsSsferanUOHxIcqenPiW25WIFzv9PP27rRPsJXEUuHmiJ_cxlpA8UzzgpJ_IpTj0ZyAaMBBj_r9qCftk7MraIiB4IQIueIGDc_Dq8b-RkVvyiQ3ObRyl8loFw/w640-h480/IMG_6123.jpg" width="640" /></a></div><br /><div>周日的早餐</div><div>都是很简单的</div><div>坚果麦片与面包</div><div>反而是周末的早餐</div><div>有时很烦恼</div><div>要吃些什么</div><div> </div><div>因为每个星期</div><div>都会弄酸种面包</div><div>要找跟这种面包很搭的</div><div>就这个西式炒蛋莫属了</div><div><span><a name='more'></a></span></div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHLntXOcggANrt4V5KUOlaTIw2ZldDBvyXx4mX3t6fWzYIuIXuq4psS8bJ_Hi0OoEPE3MKqY70C5P26pdkm44qG2TdfreA8y6UewO-kQD4PGw61x3RcSJzoa-pVZSIbfAYhlgJg/s2048/IMG_6125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHLntXOcggANrt4V5KUOlaTIw2ZldDBvyXx4mX3t6fWzYIuIXuq4psS8bJ_Hi0OoEPE3MKqY70C5P26pdkm44qG2TdfreA8y6UewO-kQD4PGw61x3RcSJzoa-pVZSIbfAYhlgJg/w640-h480/IMG_6125.jpg" width="640" /></a> <br /></div><div> </div><div>以前我还不懂的时候</div><div>都炒到比较干</div><div>就整个中式炒蛋的感觉</div><div>后来才知道</div><div>要用中小火</div><div>而且要等底部差不多成皮后</div><div>才可以慢慢搅拌</div><div> </div><div>所以我觉得这个炒蛋</div><div>的确需要一些耐心和练习</div><div> </div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzZ0CGBmUA1PSUIJOtEP191WG_-uSqYzsiQuP15k3eKjr8A_WTC6jOie771WjxiZw0wqz5kVIVudv0' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><br /></div><div><span style="color: #cc0000;"><u><b>西式炒蛋</b></u></span></div><ul style="text-align: left;"><li>鸡蛋 6颗, 打散备用</li><li>牛奶 6Tbsp</li><li>胡椒粉和盐 调味</li></ul><ol style="text-align: left;"><li>蛋打散后和牛奶混合。 </li><li>用中小火, 不粘锅上放些牛油。 </li><li>融化后, 加入蛋液。 </li><li>慢慢的用锅铲, 把锅边的蛋液推去中间。</li><li>重复这个动作, 知道旁边的蛋液都被推去中间。</li><li>这是的蛋, 呈现半凝固的状况。</li><li>可以继续翻炒, 直到90% 熟的状况。 </li></ol><div><span style="color: #cc0000;"><u><b>Fluffy and Moist Scrambled Egg</b></u></span></div><ul style="text-align: left;"><li>Egg, 6</li><li>Milk 6 Tbsp</li><li>Salt and pepper to taste</li></ul><ol><li>Whisk the egg and mix it with the milk.</li><li>Put some butter to melt in a non stick pan, with medium-low heat.</li><li>When butter melted, add in the egg mixture.</li><li>Using a spatula, start pulling the cooked outer edges to the center.</li><li>Repeat this step for few times, until the scrambled egg gather in the center.</li><li>Keep the scramble moving so that all surfaces will be cook evenly. </li><li>Turn of the heat when the eggs are 90% cooked. </li></ol><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-28926727367387587012020-11-15T20:00:00.001+08:002020-11-15T20:00:06.448+08:00芋头焖排骨 Yam Pork Ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_S_Zo0fANkMxiEbxTh-zvqfD9eGHVhfbWuZM25tVY5t7dpmtEnU6gtFYhq4DD9WvKpmZUaz0KZz-xFV1TxB0UTsKUbYdGUnFfF6QcB6KtbgS7pg4V5WF3TWDzy-_8UZimCAkfqg/s2048/Yam+Pork+Ribs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_S_Zo0fANkMxiEbxTh-zvqfD9eGHVhfbWuZM25tVY5t7dpmtEnU6gtFYhq4DD9WvKpmZUaz0KZz-xFV1TxB0UTsKUbYdGUnFfF6QcB6KtbgS7pg4V5WF3TWDzy-_8UZimCAkfqg/w640-h480/Yam+Pork+Ribs.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">还记得那天自家种的芋头吗</div><div style="text-align: left;">好大一粒</div><div style="text-align: left;">用来煮了莫莫查查和芋头饭</div><div style="text-align: left;">还剩一大块</div><div style="text-align: left;">所以就拿来焖排骨了</div><div style="text-align: left;"><br /></div><div style="text-align: left;">煮排骨我都喜欢用高压锅来完成</div><div style="text-align: left;">因为在短的时间</div><div style="text-align: left;">就可以把排骨煮软</div><div style="text-align: left;">方便得很</div><div style="text-align: left;"><br /></div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">我比较爱芋头软绵绵的口感</div><div style="text-align: left;">跟排骨还有酱汁</div><div style="text-align: left;">真的很好配饭</div><div style="text-align: left;">因为加了豆瓣酱</div><div style="text-align: left;">所以酱油的部分可以较少</div><div style="text-align: left;">就看个人的口味</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ReGI7qONINU" width="320" youtube-src-id="ReGI7qONINU"></iframe></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u><span style="color: red;">芋头闷排骨</span></u></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>排骨 350g</li><li>芋头, 250g ,切块, 1寸大小</li><li>姜, 1寸, 切碎</li><li>蒜头 3瓣,切碎</li><li>豆瓣酱 1Tbsp</li><li>蚝油 1Tbsp</li><li>酱油 1tsp</li><li>绍兴酒 1 Tbsp</li><li>麻油 1 tsp</li><li>糖 1tsp</li><li>玉黍粉 1tsp</li><li>水 3/4杯</li></ul></div><div style="text-align: left;"><ol style="text-align: left;"><li>芋头切好后浸在水中, 大概 30分钟, 可以让芋头口感更好。 </li><li>排骨先汆烫好备用。</li><li>排骨和全部调味料和水混合。</li><li>高压锅调去Bake/High saute, 放入油。</li><li>油热后, 加入排骨和调味料。</li><li>放上盖, 然后调去 Kpt 15分钟。 </li><li>慢慢排气后, 加入芋头, 拌均匀。</li><li>放上盖, kpt 15分钟。</li><li>时间到后, 慢慢排气, 搅拌均匀, 即可上桌。 </li></ol></div><div style="text-align: left;"><b><u><span style="color: red;">Yam Pork Ribs</span></u></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>Pork ribs 350g</li><li>Yam, 250g cut into 1 inch each</li><li>Ginger, 1 inch, minced </li><li>Garlic, 3 gloves, minced</li><li>Fermented bean paste 1Tbsp</li><li>Oyster sauce 1Tbsp</li><li>Light soy sauce 1 tsp</li><li>Shaoxing wine 1 Tbsp</li><li>Sesame oil 1 tsp</li><li>Sugar 1 tsp</li><li>Corn flour 1tsp</li><li>Water 3/4 cup</li></ul></div><div style="text-align: left;"><ol style="text-align: left;"><li>After cutting the yam, soak them in water for 30 minutes.</li><li>Blanch the pork ribs in boiling water before use.</li><li>Mix pork ribs with all the seasonings and water.</li><li>Set the pressure cooker to bake/high saute mode. </li><li>Put some oil, and when it's hot, add in the pork ribs with seasoning and water.</li><li>Stir fry a while, and return the cover.</li><li>Set KPT 15 minutes.</li><li>Release pressure slowly, add in yam cubes, stir fry to combine.</li><li>Set KPT 15 minutes again.</li><li>When it is done, stir till combine before serving. </li></ol></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-21922261274588201462020-11-09T19:54:00.001+08:002020-11-14T22:16:07.487+08:00Tom Yum Paste 东炎酱<div style="text-align: left;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0C6ny9zivgnWnv7ogcWqzhF_kfCGERS2vMlH9GLgG4P0e6iscoyeedDTAbONWgrevPcHK13JrURaoYlDd7u8yJYO3FaICplUAoXLJ8LrcDX97jjn_Mv0feIqeq1YSgp9DEWKDkA/s2048/31001271-24B9-4536-B6CE-2A8E65B18CAE.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0C6ny9zivgnWnv7ogcWqzhF_kfCGERS2vMlH9GLgG4P0e6iscoyeedDTAbONWgrevPcHK13JrURaoYlDd7u8yJYO3FaICplUAoXLJ8LrcDX97jjn_Mv0feIqeq1YSgp9DEWKDkA/w640-h480/31001271-24B9-4536-B6CE-2A8E65B18CAE.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></div><div style="text-align: left;">一直以来, </div><div style="text-align: left;">我都喜欢酸辣的食物,</div><div style="text-align: left;">尤其是东炎,</div><div style="text-align: left;">更是我的最爱。</div><div style="text-align: left;"> </div><div style="text-align: left;">以前每年都会到访曼谷一趟,</div><div style="text-align: left;">今年全部旅行都泡汤了。 </div><div style="text-align: left;">所以为了满足食欲,</div><div style="text-align: left;">便做了这个东炎酱。</div><div style="text-align: left;"><br /></div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">做好可以收冰箱冷藏,</div><div style="text-align: left;">收一个月的时间应该没问题。</div><div style="text-align: left;">要用的时候就很方便了,</div><div style="text-align: left;">可以拿来蒸鱼, 炒米粉/饭, </div><div style="text-align: left;">或者煮海鲜东炎汤都可以。 </div><div style="text-align: left;"> </div><div style="text-align: left;">因为我有小美帮手,</div><div style="text-align: left;">所以准备好材料, </div><div style="text-align: left;">就放进去打碎然后继续煮了。</div><div style="text-align: left;">如果没有小美, </div><div style="text-align: left;">也可以用食物调理机打碎,</div><div style="text-align: left;">然后放入锅内煮干。</div><div style="text-align: left;"> </div><div style="text-align: left;">视频里我有分享,</div><div style="text-align: left;">我收纳南姜的方法,</div><div style="text-align: left;">因为每次买的南姜都好大一块,</div><div style="text-align: left;">但是只用到一小块,</div><div style="text-align: left;">剩余的收冰箱冷藏,</div><div style="text-align: left;">但是也不耐放,</div><div style="text-align: left;">所以现在我都切片,</div><div style="text-align: left;">然后放入冷冻库收藏,</div><div style="text-align: left;">需要用到的时候,</div><div style="text-align: left;">才把需要的部分拿出来解冻,</div><div style="text-align: left;">方便很多了, 也不会浪费。<br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn32eyLqgpacQZfw3-G5J0W4IBNse4nfslO3vyyPXJhGA1gO2DDScDaoSxYyiGm6wADV4cRzaEewmr1_Xi5so1NksaQMeYc20fRkfVd5F2-PthM-vm_L4UZ1btmiKcSyWAgMuaOg/s2048/DAB75D19-C5ED-4BCC-B0C5-3AF8AE680094.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn32eyLqgpacQZfw3-G5J0W4IBNse4nfslO3vyyPXJhGA1gO2DDScDaoSxYyiGm6wADV4cRzaEewmr1_Xi5so1NksaQMeYc20fRkfVd5F2-PthM-vm_L4UZ1btmiKcSyWAgMuaOg/w300-h400/DAB75D19-C5ED-4BCC-B0C5-3AF8AE680094.jpeg" width="300" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u><b><span style="color: #cc0000;">东炎酱</span></b></u></div><ul style="text-align: left;"><li>辣椒干 5个 (去籽, 浸软)</li><li>红辣椒 5个</li><li>香茅 4根</li><li>大葱 1粒</li><li>小葱头 8粒</li><li>蒜头 8瓣</li><li>南姜 2寸</li><li>黄姜 1寸</li><li>马来栈 2CM</li></ul><div style="text-align: left;">调味料</div><ul style="text-align: left;"><li>鱼露 3Tbsp</li><li>糖 3 Tbsp</li><li>阿三汁 200ml </li><li>柠檬/酸甘汁 2Tbsp </li></ul><div style="text-align: left;"><u>小美做法: </u><br /></div><div style="text-align: left;">1. 把全部食材 (除了调味料) 放入小美, 30s/sp 1-10</div><div style="text-align: left;">2. 用刮刀挂下食材, 再 5s/sp 1-10</div><div style="text-align: left;">3. 加入调味料, 煮 15min/V/R sp.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>普通做法:</u></div><div style="text-align: left;">1. 把全部食材切小块/碎。</div><div style="text-align: left;">2. 放入食物调理机打碎, 可以重复几次。 <br /></div><div style="text-align: left;">3. 锅内热油, 放入全部食材和调味料。</div><div style="text-align: left;">4. 用中小火煮至汁收干即可。 </div><div style="text-align: left;"> <br /></div><div style="text-align: left;"><u><span style="color: #cc0000;"><b>Tom Yum Paste</b></span></u></div><ul style="text-align: left;"><li>Dried chilli 5 (deseeded and soaked)</li><li>Fresh red chilli 5</li><li>Lemongrass 4</li><li>Onion 1</li><li>Shallots 8</li><li>Garlic 8 cloves</li><li>Galangal 2cm</li><li>Tumeric 1cm</li><li>Belacan 2cm</li></ul><div style="text-align: left;">Seasoning</div><ul style="text-align: left;"><li>Fish sauce 3Tbsp</li><li>Sugar 3 Tbsp</li><li>Assam juice 200ml (dilute assam paste with hot water)</li><li>Lemon/ lime juice 2Tbsp</li></ul><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>With Thermomix</u></div><div style="text-align: left;">1. Put all the ingredients, except seasoning into mixing bowl, 30s/sp1-10</div><div style="text-align: left;">2. Scrape down, then 5s/sp 1-10.</div><div style="text-align: left;">3. Put in seasoning and cook 15min/V/R sp.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Without Thermomix</u></div><div style="text-align: left;">1. Cut all the ingredients into smaller pieces/cubes.</div><div style="text-align: left;">2. Put into a blender/ food processor, repeat few times till you get a paste.</div><div style="text-align: left;">3. Heat some oil in a pan, and put in all the ingredients with the seasoning.</div><div style="text-align: left;">4. Cook in medium low heat, until the paste is dry. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/hwQif6lOr2M" width="320" youtube-src-id="hwQif6lOr2M"></iframe></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com0tag:blogger.com,1999:blog-31569736.post-65663003402255262562020-11-03T20:47:00.003+08:002020-11-14T22:16:40.882+08:0030分钟芋头饭 Yam Rice in 30 minutes<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUF2zjrJl2GxCOcvus5zBYFJlca8Xaegy36Na_z_ne0C516X4x6KpSmZHf4XC1XXvgMBPZ8JfGmSX1CE_4uK-9g0UCfdQKga4dc328IFZsjBJy0X50Djv-I9KUTJ3AmDMbPU-zw/s2016/IMG_5768.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUF2zjrJl2GxCOcvus5zBYFJlca8Xaegy36Na_z_ne0C516X4x6KpSmZHf4XC1XXvgMBPZ8JfGmSX1CE_4uK-9g0UCfdQKga4dc328IFZsjBJy0X50Djv-I9KUTJ3AmDMbPU-zw/w640-h480/IMG_5768.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">那天在家旁的小菜园,</div><div style="text-align: left;">采了个大芋头,</div><div style="text-align: left;">竟然有1.6kg重,</div><div style="text-align: left;">想如果在外头买,</div><div style="text-align: left;">应该不便宜。</div><div style="text-align: left;">但是话说回来,</div><div style="text-align: left;">种植芋头需要至少9个月的时间,</div><div style="text-align: left;">所以卖这样的价钱也是有原因的,</div><div style="text-align: left;">不然农夫都怎样开饭。 </div><div style="text-align: left;"> </div><div style="text-align: left;"><span><a name='more'></a></span> </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t9cYkZHxL-FEp2YDBY1yFo4y0QEWJBxEbaa48UuK0q8HHvDZ_iAppCWwGEwhaw7l59RwTs47JMUJ33jpaPTnHdCemU2xbvL5WtrGi164yvzc5nfu4HXTzbD7mXSwRp5rp5Otyw/s2016/IMG_5639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t9cYkZHxL-FEp2YDBY1yFo4y0QEWJBxEbaa48UuK0q8HHvDZ_iAppCWwGEwhaw7l59RwTs47JMUJ33jpaPTnHdCemU2xbvL5WtrGi164yvzc5nfu4HXTzbD7mXSwRp5rp5Otyw/w300-h400/IMG_5639.jpg" width="300" /></a></div><div style="text-align: left;"><div><br /></div><div>因为芋头很常长小苗,<br /></div><div>所以菜园里种的芋头越来越多。</div><div>这次的芋头, </div><div>就拿来煮了摩摩查查, </div><div>剩余的就拿来煮大家都爱的芋头饭了。</div><div><br /></div><div>芋头饭用高压锅最方便了。</div><div>只要准备好食材,</div><div>顺序放入高压锅就可以。 </div><div>有机会大家要试试看,</div><div>又是一道简单又有满足感的一餐。 </div><div> </div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw5v3slRgvNu7ssOyJZl2s2rKHwQgaNiQVZK0vajQcZBmBtpuRQrBBzyjVg6Kwy2Yc2ZziJYEmyIjg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #cc0000;"><u><b>芋头饭 </b></u></span></div><div style="text-align: left;">2-3人份<br /></div><ul style="text-align: left;"><li>香蒜 3瓣, 切碎</li><li>小葱头, 2个, 切碎</li><li>虾米 2Tbsp, <br /></li><li>芋头 150g,切粒</li><li>五花肉 100-200g (用少许绍兴酒和酱油腌制) </li><li>米 1杯 </li></ul><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>调味料</b></div><ul style="text-align: left;"><li>酱油 1Tbsp</li><li>黑酱油 2tsp</li><li>水 1杯</li></ul><div style="text-align: left;"><br /></div><div style="text-align: left;">1. 压力锅用bake/high saute, 油热后, 加入蒜头和葱头碎炒香。</div><div style="text-align: left;">2. 加入虾米, 拌炒</div><div style="text-align: left;">3. 加入五花肉, 继续拌炒。 </div><div style="text-align: left;">4. 加入芋头, 炒大概1分钟。</div><div style="text-align: left;">5. 加入米, 再炒1分钟。</div><div style="text-align: left;">6. 加入调味料和水。</div><div style="text-align: left;">7. 关上盖子, 设定压力 (KPT) 6分钟.</div><div style="text-align: left;">8. 到时间后, 再待多6分钟, 才慢慢排气。 </div><div style="text-align: left;">9. 搅拌均匀就可以上桌了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #cc0000;"><u><b>Yam Rice</b></u></span></div><div style="text-align: left;">2-3 servings</div><div style="text-align: left;"> <br /></div><div style="text-align: left;">Garlic 3 cloves, minced</div><div style="text-align: left;">Shallots 2, chopped</div><div style="text-align: left;">Dried shrimp 2Tbsp</div><div style="text-align: left;">Yam 150g cubed</div><div style="text-align: left;">Pork belly 100-200g (can be replaced with chicken fillet) </div><div style="text-align: left;">Rice 1 cup</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Seasoning</b></div><div style="text-align: left;">Light soy sauce 1Tbsp</div><div style="text-align: left;">Dark soy sauce 2tsp</div><div style="text-align: left;">Water 1 cup</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Set pressure cooker on 'Bake/High Saute' mode. Heat up some oil, add in minced garlic and shallots. <br /></div><div style="text-align: left;">2. Add in dried shrimp, stir fry a while.</div><div style="text-align: left;">3. Add in pork belly, continue to dry.</div><div style="text-align: left;">4. Add in yam cubes, fry for 1 minute.</div><div style="text-align: left;">5. Add in rice, fry for another 1 minute.</div><div style="text-align: left;">6. Add in seasoning and water. </div><div style="text-align: left;">7. Put on the lid, and set pressure to 6 minutes.</div><div style="text-align: left;">8. When the time is up, wait for another 6 minutes before releasing pressure manually.</div><div style="text-align: left;">9. Give the rice a good stir before serving.</div><div style="text-align: left;"><br /></div>Minhttp://www.blogger.com/profile/16089924311608138217noreply@blogger.com3