tag:blogger.com,1999:blog-57363563025224588312024-03-19T12:12:53.013+08:00Journey of Taste 來一趟美食之旅We enjoy delicious food and love to cook.<br>
In this blog, we would share our yummy recipes and the good food we have tried around the world.<br>
我們享受美食也愛試驗不同的食譜。<br>
和我們一起來一趟美食之旅。<br>
我們會在此分享美味的食譜和我們在世界各地試過的不同美食。SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-5736356302522458831.post-9992018976438844942023-12-26T16:20:00.002+08:002023-12-26T16:20:56.766+08:00南瓜濃湯 Pumpkin Soup<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="iV0o7VAirKM" width="400" height="322" src="https://www.youtube.com/embed/iV0o7VAirKM"></iframe></div>
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森綠小孩很喜歡南瓜湯,味道濃郁卻十分容易做,十分好吃。以下自己的食譜,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/iV0o7VAirKM" target="_blank">https://youtu.be/iV0o7VAirKM</a><br /><br />
這食譜可製作出大約4-5人份的南瓜濃湯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 日本南瓜 (約2/3個,去皮,切片)<br />
2. 白洋蔥 (1 個,切片)<br />
3. 蕃茄 (3大顆,切片)<br />
4. 甘筍.胡蘿蔔 (1/2條,切片)<br />
5. 蒜頭 (1 球,切去兩端)<br />
6. 羅勒 (適量)<br />
7. 雞湯或豬骨湯 (600毫升)<br />
8. 糖 (1茶匙)<br />
9. 鹽 (1 + 1/3 茶匙)<br />
10. 煮食忌廉 (3-4 湯匙)<br />
11. 黑胡椒 (適量)<br />
12. 橄欖油 (4 湯匙)<br />
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<span style="color: #ffa400;">做法:</span><br />
1. 將鋁箔紙放在烤盤上<br />
2. 然後將南瓜、大蒜、洋蔥、胡蘿蔔、番茄和羅勒放在烤盤上<br />
3. 然後撒上鹽 (1 茶匙)、橄欖油 (4 湯匙)和黑胡椒調味<br />
4. 用鋁箔紙蓋住蔬菜並包緊<br />
5. 放入焗爐用230℃烘烤1小時<br />
6. 將烤好的蔬菜 (大蒜的話,擠出大蒜肉) 和蔬菜汁放入高湯中,以中火煮45分鐘<br />
7. 將湯冷卻<br />
8. 將涼湯放入攪拌機。攪拌湯至幼滑<br />
9. 把幼滑的湯放回鍋中,以中小火加熱<br />
11. 用煮食忌廉 (3-4 湯匙)、糖(1 茶匙)、鹽(1/3茶匙)和黑胡椒調味<br />
12. 不時攪拌,以免湯燒燶<br />
13. 上桌時,在湯上加入南瓜籽和芫茜。便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. <br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Recipe of Pumpkin Soup in English~.~<br /><br />
SumLook kids love pumpkin soup. It is so tasty and so easy to make. Below is my recipe after a lot of trials and research. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/iV0o7VAirKM" target="_blank">https://youtu.be/iV0o7VAirKM</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Japanese Pumpkin (About 2/3, peeled, sliced)<br />
2. White Onion (1, sliced)<br />
3. Tomatoes (3 big ones, sliced)<br />
4. Carrot (1/2, sliced)<br />
5. Garlic Bulb (1, trimmed off both ends)<br />
6. Basil (Some)<br />
7. Chicken broth or pork broth (600 ml)<br />
8. Sugar (1 tsp)<br />
9. Salt (1 + 1/3 tsp)<br />
10. Cooking Cream (3-4 Tbsp)<br />
11. Black Pepper (Some)<br />
12. Olive oil (4 Tbsp)<br />
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<span style="color: #ffa400;">How to cook:</span><br />
1. Lay aluminum foil on baking tray<br />
2. Then lay pumpkin, garlic, onion, carrot, tomato and basil on the baking tray<br />
3. Then sprinkle salt (1 tsp), olive oil (4 Tbsp) and black pepper to season<br />
4. Cover the vegetables with aluminum foil and wrap tightly<br />
5. Bake for 1 hour at 230。C<br />
6. Put baked veggies (For the garlic, squeeze out the garlic pulp) and juice into the meat broth, boil for 45 minutes over medium heat<br />
7. Cool down the soup<br />
8. Scoop the cooled soup into blender and blend it until it is smooth<br />
9. Pour the blended soup back into the pot and heat up over medium low heat<br />
10. Season with cooking cream (3-4 Tbsp), sugar (1 tsp), salt (1/3 tsp) and black pepper (some)<br />
12. Stir from time to time to prevent the soup from getting burnt<br />
13. When served, add pumpkin seeds and parsley on top of the soup. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. <br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-25346483831049964022023-11-08T16:46:00.001+08:002023-11-08T16:46:57.604+08:00白汁雞皇醬 Chicken A La King<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="Ep_AqLX4Vh8" width="400" height="322" src="https://www.youtube.com/embed/Ep_AqLX4Vh8"></iframe></div>
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森綠很喜愛白汁,可以拌意粉或飯,突想吃白汁雞皇醬便研究一下,研究後發現很容易做。以下自己的食譜,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/Ep_AqLX4Vh8" target="_blank">https://youtu.be/Ep_AqLX4Vh8</a><br /><br />
這食譜可製作出大約4-5人份的白汁雞皇醬<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 雞肉.Chicken (450 克,切丁)*<br />
2. 甘筍.胡蘿蔔 (1/2 條,切丁)<br />
3. 紅燈籠椒 Red Bell Pepper (1/2個,切丁)<br />
4. 綠燈籠椒 . Green Bell Pepper (1/2個,切丁)<br />
5. 洋蔥 (1 個,切丁)<br />
6. 青豌豆 (4 湯匙)<br />
7. 大蒜 (3瓣,切片)<br />
8. 麵粉 (50克)<br />
9. 牛油 (50克做麵撈+1湯匙炒菜)<br />
10. 黑胡椒粉 (適量)<br />
11. 雞湯或豬骨湯 (600 ml)<br />
12. 牛奶或煮食奶油 (250 ml)<br />
13. 白酒 (125 ml)<br />
14. 糖(1+1 茶匙)<br />
15. 鹽(1/3 + 1/3 茶匙) <br />
*雞肉可用鹽、糖和黑胡椒粉略醃。影片中森綠是用了現成的烤雞肉<br />
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<span style="color: #ffa400;">做法:</span><br />
1. 準備麵撈<br />
1.1 在鍋中,用中火融化牛油.奶油 (50克)<br />
1.2 加入麵粉,炒勻<br />
1.3 關火,加入煮食奶油或牛奶和雞湯,攪拌至幼滑,沒有顆粒<br />
1.4 中火,將麵粉糊充分攪拌2分鐘至稠<br />
1.5 如有需要,可加水調整濃稠度<br />
1.6 當麵粉糊準備好後,離火並蓋上蓋子<br />
2. 將雞肉煎煮至熟透,切丁備用<br />
3. 中火,在鍋中加入牛油(1湯匙),炒洋蔥和大蒜,直至洋蔥變軟<br />
4. 加入甘筍.紅蘿蔔,加糖(1 茶匙)和鹽調味(1/3 茶匙),炒至甘筍有點軟<br />
5. 加入紅、綠燈籠椒,略炒<br />
6. 加入白酒,煮至大部分酒精蒸發<br />
7. 加入煮好的雞肉,略炒<br />
8. 加入白醬,煮至差不多沸騰,轉小火<br />
9. 加入青豌豆,拌勻<br />
10. 最後,加入黑胡椒,如有必要,再用糖(1 茶匙)和鹽(1/3 茶匙)調味<br />
11. 拌勻。 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 上桌時可以放些芫茜在上面。<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Recipe of Chicken A La King in English~.~<br /><br />
SumLook loves creamy white sauce which goes very well with rice or pasta. Suddenly, I thought of Chicken A La King so decided to study a bit about the recipe. After doing some research, I found it is very easy to cook! Below is my recipe. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/Ep_AqLX4Vh8" target="_blank">https://youtu.be/Ep_AqLX4Vh8</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Chicken (450g, diced)*<br />
2. Carrot (1/2, diced)<br />
3. Red Bell Pepper (1/2, diced)<br />
4. Green Bell Pepper (1/2, diced)<br />
5. Onion (1, diced)<br />
6. Green peas (4 Tbsp)<br />
7. Garlic (3 cloves, sliced)<br />
8. Flour (50g)<br />
9. Butter (50g for Roux+ 1 Tbsp for frying veggie)<br />
10. Black Pepper (Some)<br />
11. Chicken broth or Pork broth (600 ml)<br />
12. Milk or Cooking Cream (250 ml)<br />
13. White wine (125 ml)<br />
14. Sugar (1+1 tsp)<br />
15. Salt (1/3 + 1/3 tsp)<br />
*Marinate Chicken lightly with salt, sugar and black pepper. In the video, SumLook used baked chicken<br />
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<span style="color: #ffa400;">How to cook:</span><br />
1. Prepare Roux:<br />
1.1 In a pot, melt butter (50g) over medium heat<br />
1.2 Add in flour, fry and mix well<br />
1.3 Turn off heat, then add in cream and chicken broth, mix until smooth, no lumps<br />
1.4 Over medium fire, mix the roux well for 2 mins until thick<br />
1.5 Adjust the thickness by adding water if necessary<br />
1.6 When the roux is ready, remove from heat and cover with lid<br />
2. Fry the chicken until well cooked, dice and set aside<br />
3. Over medium heat, add butter (1 Tbsp) in a pan; fry onion and garlic until onion is a bit soft<br />
4. Add in carrot, season with sugar (1 tsp) and salt (1/3 tsp), fry till carrot is a bit soft<br />
5. Add in red and green bell peppers, fry a bit<br />
6. Add in white wine, cook until most alcohol is evaporated<br />
7. Add in the fried chicken. Fry a bit<br />
8. Add in the white sauce, cook until it is almost boiling, then turn to low heat<br />
9. Add in green peas, mix well<br />
10. Add black pepper and season with sugar (1 tsp) and salt (1 tsp) again if necessary<br />
11. Mix well. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. When served, garnish with some parsley on top<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-55283760117266953602023-10-28T08:06:00.002+08:002023-10-28T08:06:29.551+08:00冬瓜馬鈴薯濃湯 Winter Melon and Potato Pottage: 清甜版的大蔥馬玲薯湯<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="3WTPYjO-8p8" width="400" height="322" src="https://www.youtube.com/embed/3WTPYjO-8p8"></iframe></div>
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森綠很喜歡大蔥馬玲薯湯,味道濃郁卻十分容易做,這冬瓜馬鈴薯濃湯是較清甜的版本,十分好吃。以下自己的食譜,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/3WTPYjO-8p8" target="_blank">https://youtu.be/3WTPYjO-8p8</a><br /><br />
這食譜可製作出大約4-5人份的冬瓜馬鈴薯濃湯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 冬瓜 (約1500克,去皮,切丁)<br />
2. 白洋蔥 (1.5 個,切丁)<br />
3. 馬玲薯.土豆 (2小顆或1大顆,切丁)<br />
4. 火腿或培根 (4條,切大塊,先汆過)<br />
5. 蒜頭 (3 瓣,切片)<br />
6. 青豆 (4 湯匙)<br />
7. 白酒 (150 ml)<br />
8. 雞湯或豬骨湯 (1升)<br />
9. 芫茜 (2 棵,只取葉或切碎)<br />
10. 糖 (2.5茶匙)<br />
11. 鹽 (1茶匙)<br />
12. 黑胡椒 (適量)<br />
13. 百里香 (適量)<br />
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<span style="color: #ffa400;">做法:</span><br />
1. 把冬瓜、洋蔥和馬玲薯切丁<br />
2. 用中火炒洋蔥和大蒜,加糖 (1茶匙)和鹽 (1/3茶匙)調味,炒至洋蔥呈金黃色<br />
3. 然後加入冬瓜,加鹽 (1/3茶匙) 和糖 (1茶匙)調味,炒至軟<br />
4. 同時,在另一個鍋子裡煮馬玲薯,直至有點軟<br />
5. 加白酒 (150ml)入冬瓜中,煮至大部分白酒已蒸發掉<br />
6. 加入肉湯、馬鈴薯和百里香,煮至沸騰10分鐘<br />
7. 取出百里香,然後轉小火煮至馬鈴薯變軟<br />
8. 關火,讓湯冷卻<br />
9. 將涼湯放入攪拌機。攪拌湯至幼滑<br />
10. 把幼滑的湯放回鍋中,以中火加熱<br />
11. 用糖(1/2茶匙)、鹽(1/3茶匙)和黑胡椒調味。然後加入青豆略煮<br />
12. 不時攪拌,以免湯燒燶<br />
13. 同時,在平底鍋上煎一些火腿或培根<br />
13. 上桌時,在湯上加入火腿和芫茜。便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 可以不加火腿或培根的啊! 這樣湯在步驟12已完成了<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
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~.~.~Recipe of Winter Melon and Potato Pottage in English~.~<br /><br />
SumLook loves Potato and Leek soup. It is so tasty and so easy to make. Below is my recipe after a lot of trials and research. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/3WTPYjO-8p8" target="_blank">https://youtu.be/3WTPYjO-8p8</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Winter Melon (about 1500g, peeled and diced)<br />
2. White Onion (1.5, diced)<br />
3. Potato (2 small ones or 1 big one, diced)<br />
4. Ham or Bacon (Some)<br />
5. Garlic (3 cloves, sliced)<br />
6. Green Peas (4 Tbsp)<br />
7. White wine (150 ml)<br />
8. Chicken broth or pork broth (1L)<br />
9. Parsley (2 stalks, leaves only or chopped)<br />
10. Sugar (2.5tsp)<br />
11. Salt (1 tsp)<br />
12. Black Pepper (Some)<br />
13. Thyme (Some)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Dice winter melon, onion and potato into cubes<br />
2. Over medium heat, fry onion and garlic. Season with sugar (1 tsp) and salt (1/3 tsp). Fry until onion is a bit brownish<br />
3. Then add in winter melon; season with sugar (1 tsp) and salt (1/3 tsp); fry until they are soft<br />
4. Meanwhile also boil the potato in the other pot until it is a bit soft<br />
5. Add white wine (150 ml) into winter melon, cook until most wine is evaporated<br />
6. Add in broth, potato and thyme, cook until it boils for 10 mins<br />
7. Remove the thyme. Then turn to low fire and boil until the potato is soft<br />
8. Turn off the fire. Let the soup cool down<br />
9. Scoop the cooled soup into blender and blend it until it is smooth<br />
10. Pour the blended soup back into the pot and heat up over medium heat<br />
11. Season with sugar (1/2 tsp), salt (1/3 tsp) and black pepper (some). Then add in green peas<br />
12. Stir from time to time to prevent the soup from getting burnt<br />
13. Meanwhile, fry some ham or bacon on a pan<br />
14. When served, add ham and parsley on top of the soup. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Ham or Bacon is optional. The soup itself is done at step 12<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-31549876165201502892023-10-06T06:36:00.006+08:002023-10-12T15:48:12.057+08:00蕃茄青瓜莎莎沙拉佐蘋果醋 Cucumber and Tomato Salsa with Apple Cider Vinegar: 美味清爽的涼拌<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="pTA3dCsNvXg" width="400" height="322" src="https://www.youtube.com/embed/pTA3dCsNvXg"></iframe></div>
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森綠買來了蘋果醋並試用來做莎莎沙拉,十分美味,每次做,兩個孩子都會吃得清光。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/pTA3dCsNvXg" target="_blank">https://youtu.be/pTA3dCsNvXg</a><br /><br />
這食譜可製作出大約4-5人的份量<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 青瓜.黃瓜 (1條,切薄片)<br />
2. 櫻桃蕃茄 (10 多個,切半)<br />
3. 紫洋蔥 (1/2 個,切細丁)<br />
4. 芫茜 (3 棵,切碎)<br />
5. 蘋果醋 (3 湯匙,見下圖)<br />
6. 橄欖油 (1 湯匙)<br />
7. 檸檬汁 (1.5 匙)<br />
8. 糖 (2 茶匙)<br />
9. 鹽 (1/2 茶匙)<br />
10. 黑胡椒粉 (適量)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在一個碗中,加入糖 (2 茶匙)、鹽 (1/2 茶匙)、蘋果醋(3 湯匙)、橄欖油 (1湯匙)和少許黑胡椒粉,拌勻至糖溶掉<br />
2. 加入檸檬汁,拌勻 (1.5 茶匙)<br />
3. 將青瓜.小黃瓜切薄片,櫻桃蕃茄切半,並把紫洋蔥切細丁<br />
4. 將紫洋蔥丁、櫻桃番茄、青瓜.小黃瓜和芫茜碎加入醬汁中,拌勻<br />
5. 最後放入冰箱冷藏 1小時<br />
6. 這樣便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 因不同品牌的蘋果醋的濃度不同,請依個人喜愛的酸度調味<br />
2. 可用白醋來代替蘋果醋<br />
<br />
<div class="separator" style="clear: both;"><a href="https://youtu.be/pTA3dCsNvXg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="750" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0MYboofvjsV57xcLtkY8NvZLSTMs5NglQfBiI80pY4ux7GGmAbonsdBFY3Dq1PAQxebzCyiRSSUOn1_xy61XcpdzQ9-1XxwJdrSCU9x-fSvMo-D8vSgkHdS9CP2xggKRNQ_t-eVJVHMtq246H-eExna_cgYV9T90vvWl8nq12v-2nxN91bwobwYTh_Od/s320/appleCideer.jpg" width="320" /></a></div>
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Reciype of Cucumber and Apple Salad with Apple Cider Vinegar in English~.~.~<br /><br />
SumLook bought apple cider vinegar and tried to use it to make salad. The taste is so good. Below is my recipe. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/pTA3dCsNvXg" target="_blank">https://youtu.be/pTA3dCsNvXg</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Cucumber (1, thinly sliced)<br />
2. Cherry tomatoes (10+, cut into halves)<br />
3. Purple Onion (1/2, finely diced)<br />
4. Parsley (3 stalks, chopped)<br />
5. Apple Cider Vinegar (3 Tbsp, see pic below)<br />
6. Olive Oil (1 Tbsp)<br />
7. Lemon Juice (1.5 tsp)<br />
8. Sugar (2 tsp)<br />
9. Salt (1/2 tsp)<br />
10. Black Pepper (some)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a bowl, add sugar (2 tsp), salt (1/2 tsp), apple cider vinegar (3 Tbsp) and olive oil (1 Tbsp), mix well until all sugar is dissolved<br />
2. Add in lemon juice (1.5 tsp), mix well<br />
3. Thinly slice cucumber, cut tomatoes in halves, and dice purple onion<br />
4. Add diced purple onion, cherry tomatoes, cucumber and chopped parsley into the sauce, mix well<br />
5. Lastly, cool it in the fridge for 1 hour<br />
6. And it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Since apple cider vinegar of different brands have different degrees of sourness, please adjust the amount according to your personl taste <br />
2. Can use white vinegar to replace apple cider vinegar<br />
<br />
<div class="separator" style="clear: both;"><a href="https://youtu.be/pTA3dCsNvXg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="750" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0MYboofvjsV57xcLtkY8NvZLSTMs5NglQfBiI80pY4ux7GGmAbonsdBFY3Dq1PAQxebzCyiRSSUOn1_xy61XcpdzQ9-1XxwJdrSCU9x-fSvMo-D8vSgkHdS9CP2xggKRNQ_t-eVJVHMtq246H-eExna_cgYV9T90vvWl8nq12v-2nxN91bwobwYTh_Od/s320/appleCideer.jpg" width="320" /></a></div>
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-7720928737126964472023-09-25T06:41:00.001+08:002023-09-25T06:41:44.627+08:00黃瓜蘋果沙拉佐蘋果醋 Cucumber and Apple Salad with Apple Cider Vinegar: 十分清爽的涼拌<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="3rMqBq6DTrg" width="400" height="322" src="https://www.youtube.com/embed/3rMqBq6DTrg"></iframe></div>
<br />
<span style="font-family: arial;"><span style="font-size: medium;">
森綠買來了蘋果醋並試用來做沙律,效果十分好。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/3rMqBq6DTrg" target="_blank">https://youtu.be/3rMqBq6DTrg</a><br /><br />
這食譜可製作出大約4-5人的份量<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 青瓜.黃瓜 (1條,切薄片)<br />
2. 蘋果 (1/4 個,切薄片)<br />
3. 紅蔥頭 (1 個,切薄片)<br />
4. 紅甜椒 (1/4 個,切細丁)<br />
5. 指天椒 (適量,切丁)<br />
6. 蘋果醋 (3 湯匙,見下圖)<br />
7. 和風昆布鰹魚汁 (2 湯匙,見下圖)<br />
8. 糖 (6 茶匙)<br />
9. 鹽 (1/3 茶匙)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在一個碗中,混合蘋果醋 (3 湯匙)、和風昆布鰹魚汁(2湯匙)、鹽(1/2 茶匙)、糖(6 茶匙)和辣椒丁,拌勻<br />
2. 將青瓜.小黃瓜和紅蔥頭切成薄片<br />
3. 將紅甜椒切丁,並把蘋果切片<br />
4. 先將蘋果放入醬汁中,防止氧化<br />
5. 然後加入小黃瓜、紅甜椒和紅蔥頭,拌勻<br />
6. 最後放入冰箱冷藏 1小時<br />
7. 這樣便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 因不同品牌的蘋果醋的濃度不同,請依個人喜愛的酸度調味<br />
2. 可用白醋來代替蘋果醋<br />
<br />
<div class="separator" style="clear: both;"><a href="https://youtu.be/3rMqBq6DTrg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="556" data-original-width="342" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V2C804xJVTQ2crRLdr6jDO4ucRqcDpkMABQhD21lC9ZOmzaYeRVTOyWev-6ZF_NDjn1w7TeyTKSPjBGaPa0u5ms6ZLlEjF-jdKy74mt66JmHdiU11j9r1wbA60jRFfjnK5p7HB9QvT0LUsWsdkuTvzLtbD-cxOQdtJJzYBv3dWjcQ36zTpQiL15BrQ/s320/%E8%90%AC%E8%83%BD%E5%92%8C%E9%A2%A8%E6%98%86%E5%B8%83%E9%B0%B9%E9%AD%9A%E6%B1%81.jpeg" /></a></div>
<div class="separator" style="clear: both;"><a href="https://youtu.be/3rMqBq6DTrg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="750" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0MYboofvjsV57xcLtkY8NvZLSTMs5NglQfBiI80pY4ux7GGmAbonsdBFY3Dq1PAQxebzCyiRSSUOn1_xy61XcpdzQ9-1XxwJdrSCU9x-fSvMo-D8vSgkHdS9CP2xggKRNQ_t-eVJVHMtq246H-eExna_cgYV9T90vvWl8nq12v-2nxN91bwobwYTh_Od/s320/appleCideer.jpg" width="320" /></a></div>
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Reciype of Cucumber and Apple Salad with Apple Cider Vinegar in English~.~.~<br /><br />
SumLook bought apple cider vinegar and tried to use it to make salad. The taste is so good. Below is my recipe. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/gQsjzhFtW7I" target="_blank">https://youtu.be/gQsjzhFtW7I</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Cucumber (1, thinly sliced)<br />
2. Apple (1/4, thinly sliced)<br />
3. Shallot (1, thinly sliced)<br />
4. Red Bell Pepper (1/4, diced)<br />
5. Chili (some, diced)<br />
6. Apple Cider Vinegar (3 Tbsp, see pic below)<br />
7. Katsuo Tsuyu Sauce (Bonito Soya Sauce) (2 Tbsp, see pic below)<br />
8. Sugar (6 tsp)<br />
9. Salt (1/3 tsp)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a bowl, mix apple cider ( 3 Tbsp), Bonito Soya Sauce (2 Tbsp), salt (1/2 tsp), sugar (6 tsp) and diced chilies, mix well<br />
2. Thinly slice cucumber and shallots<br />
3. Dice red bell pepper and then slice apple<br />
4. First add apple into the sauce to prevent oxidization<br />
5. Then add in cucumber, bell pepper and shallots, mix well<br />
6. Lastly, cool it in the fridge for 1 hour<br />
7. And it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Since apple cider vinegar of different brands have different degrees of sourness, please adjust the amount according to your personl taste <br />
2. Can use white vinegar to replace apple cider vinegar<br />
<br />
<div class="separator" style="clear: both;"><a href="https://youtu.be/3rMqBq6DTrg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="556" data-original-width="342" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4V2C804xJVTQ2crRLdr6jDO4ucRqcDpkMABQhD21lC9ZOmzaYeRVTOyWev-6ZF_NDjn1w7TeyTKSPjBGaPa0u5ms6ZLlEjF-jdKy74mt66JmHdiU11j9r1wbA60jRFfjnK5p7HB9QvT0LUsWsdkuTvzLtbD-cxOQdtJJzYBv3dWjcQ36zTpQiL15BrQ/s320/%E8%90%AC%E8%83%BD%E5%92%8C%E9%A2%A8%E6%98%86%E5%B8%83%E9%B0%B9%E9%AD%9A%E6%B1%81.jpeg" /></a></div>
<div class="separator" style="clear: both;"><a href="https://youtu.be/3rMqBq6DTrg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="750" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0MYboofvjsV57xcLtkY8NvZLSTMs5NglQfBiI80pY4ux7GGmAbonsdBFY3Dq1PAQxebzCyiRSSUOn1_xy61XcpdzQ9-1XxwJdrSCU9x-fSvMo-D8vSgkHdS9CP2xggKRNQ_t-eVJVHMtq246H-eExna_cgYV9T90vvWl8nq12v-2nxN91bwobwYTh_Od/s320/appleCideer.jpg" width="320" /></a></div>
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-34865983028125710082023-09-10T06:13:00.001+08:002023-09-10T06:13:55.997+08:00香菇蓮藕湯 Lotus Root with Shiitake Mushroom Soup<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="loKVxKr-ZGA" width="400" height="322" src="https://www.youtube.com/embed/loKVxKr-ZGA"></iframe></div>
<br />
<span style="font-family: arial;"><span style="font-size: medium;">
蓮蓬和紅棗對身體都很好,這是森綠近日喜歡喝的養生湯,以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/loKVxKr-ZGA" target="_blank">https://youtu.be/loKVxKr-ZGA</a><br /><br />
這食譜可製作出大約4-5人份的湯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 蓮藕 (2 大節,去皮切大片)<br />
2. 眉豆 (75 克)<br />
3. 花生 (38 克)<br />
4. 乾香菇.冬菇 (5 顆,切大片)*<br />
5. 陳皮 (1 小塊,在加入湯前才略浸)<br />
6. 紅棗 (6 顆,去核)<br />
7. 豬肉湯底 (1500 毫升)<br />
8. 糖 (2 茶匙)<br />
9. 鹽 (1 茶匙)<br />
<br />
* 保留浸冬菇的水<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 首先處理好材料:<br />
1.1 把眉豆浸泡3小時<br />
1.2 把花生浸泡1小時<br />
1.3 將乾香菇浸泡至變軟。然後把香菇中的水擠出來,保留浸香菇的水備用。把香菇切粗片<br />
1.4 把紅棗去核<br />
1.5 煮豬肉湯<br />
2. 煮好豬肉湯,然後把香菇水加入肉湯中一起煮<br />
3. 將眉豆、花生和已去皮蓮藕加入湯中<br />
4. 加入泡好的香菇和紅棗<br />
5. 蓋上蓋子,中大火煮45分鐘,轉中小火煮30分鐘<br />
6. 在湯煮好前10分鐘,將陳皮浸泡,並刮去白色的瓤<br />
7. 將陳皮放入湯中,加糖 (2 茶匙) 和鹽 (1 茶匙) 調味,再煮10分鐘<br />
8. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. <br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Recipe of Lotus Root with Shiitake Mushroom Soup in English~.~.~<br /><br />
Lotus root and red dates are very good for health. This soup is SumLook's recent favorite healthy soup. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/loKVxKr-ZGA" target="_blank">https://youtu.be/loKVxKr-ZGA</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Lotus root (2 big chunks, peeled and sliced into big pieces)<br />
2. Black-eyed peas (75 g)<br />
3. Peanuts (38 g)<br />
4. Dried Shiitake Mushrooms (5 pieces, sliced into thick pieces)*<br />
5. Dried Tangerine Peel (1 piece, soaked before the soup is done)<br />
6. Red dates (6 pieces, remove the stone)<br />
7. Pork Broth (1500 ml)<br />
8. Sugar (2 tsp)<br />
9. Salt (1 tsp)<br />
<br />
* Save the water for soaking shiitake mushrooms<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. First prepare the ingredients:<br />
1.1 Soak black-eyed peas for 3 hours<br />
1.2 Soak Peanuts for 1 hour<br />
1.3 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Slice shiitake mushrooms<br />
1.4 Remove the stone of the red dates<br />
1.5 Prepare pork broth<br />
2. Boil pork broth first, then add water used for shiitake mushroom into pork broth<br />
3. Add in black-eyed peas, peanuts and peeled lotus root into broth<br />
4. Add in soaked shiitake mushrooms and red dates<br />
5. Boil over medium high heat for 45 mins then medium low heat for 30 mins, with lid on<br />
6. 10 mins before soup is done, soak dried tangerine peel and scrape off the white layer<br />
7. Add the peel into soup, then season with sugar (2 tsp) and salt (1 tsp), boil for 10 more mins<br />
8. And it is done!<br />
<br /><br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. <br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-77463079165331788252023-08-12T15:07:00.001+08:002023-08-12T15:07:47.008+08:00香菇黑松露醬麵包 和 香腸茄醬麵包: Mushroom on Black Truffle Sauce Bread and Sauce with Tomato sauce Bread<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="ocxP4c0ZzSc" width="400" height="322" src="https://www.youtube.com/embed/ocxP4c0ZzSc"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠試過吃一款的香菇麵包,很是喜歡,加上了黑松露醬更是美味,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/ocxP4c0ZzSc" target="_blank">https://youtu.be/ocxP4c0ZzSc</a><br /><br />
這食譜可製作出大約 6個麵包份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (200 克)<br />
2. 砂糖 (8 克)<br />
3. 鹽 (4 克)<br />
4. 乾酵母 (1.5 克)<br />
5. 水 (30度,85 ml)<br />
6. 牛奶 (30度,60 克)<br />
7. 無鹽奶油.牛油 (10 克)<br />
8. 起司.芝士 (適量)<br />
9. 蕃茄醬 (適量)<br />
10. 蛋黃醬 (適量)<br />
11. 黑松露醬 (適量)<br />
12. 鮮冬菇.鮮香菇 (適量,切大塊)<br />
13. 香腸 (1條,切幼圓片)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在杯子中,將水(30。C,85ml)和牛奶(30。C, 60 克)混合。然後加入乾酵母,拌勻備用<br />
2. 在碗裡,將高筋麵粉、糖和鹽拌勻<br />
3. 把酵母水分3次加入麵粉中,拌勻<br />
4. 用手混合和揉麵團,直到沒有剩留麵粉<br />
5. 把麵團放在桌子上拉揉 100 次或約 7 分鐘<br />
6. 拍麵團在桌子上並折疊,重覆 2 分鐘<br />
7. 將牛油塗在麵團上,揉搓至光滑(約 7 分鐘)<br />
8. 拍麵團在桌子上並折疊,重覆 2 分鐘,直到它可以拉伸成薄膜<br />
9. 將麵團放入容器中,發酵60分鐘( 30。C)<br />
10. 把麵團移到桌子上,對折成三分之一 (上下),再重複一次(左右)<br />
11. 將麵團放入容器中,蓋上蓋子,放入冰箱(最好是蔬果抽屜)發酵12-18小時<br />
12. 在麵團上撒些麵粉,弄平,然後分成6等份<br />
13. 將邊緣拉到中心並捲起來做成一個球,做成共6個球<br />
14. 做型:<br />
14.1 將麵團放進紙杯<br />
14.2 將麵團由中心向邊緣推,讓中心較薄些<br />
14.3 用保鮮膜蓋住麵團,發酵60分鐘( 35。C)<br />
15. 等待期間,將鮮冬菇去掉莖,切成小塊<br />
16. 麵團發酵好後,將黑松露醬或番茄醬塗在麵團上<br />
17. 在松露醬上加鮮冬菇,或在番茄醬上加香腸<br />
18. 在麵團上面,撒上芝士,並在冬菇上擠一些蛋黃醬<br />
19. 把烤箱預熱:上層溫度190。C,下層170。C<br />
20. 放麵團進烤箱烘烤:上層溫度 190。C,下層170。C 14分鐘<br />
21. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. <br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Mushroom on Black Truffle Sauce Bread~.~.~.<br /><br />
SumLook tasted a mushroom bread and fell in love with it. So I add in also Black Truffle Sauce which makes it even tastier. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/ocxP4c0ZzSc" target="_blank">https://youtu.be/ocxP4c0ZzSc</a><br /><br />
This recipe can make 6 breads.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (200 g)<br />
2. Sugar (8 g)<br />
3. Salt (4 g)<br />
4. Dry Yeast (1.5 g)<br />
5. Water (30。C, 85 ml)<br />
6. Milk (30。C, 60 g)<br />
7. Unsalted butter (10 g)<br />
8. Cheese (some)<br />
9. Ketchup (Some)<br />
10. Mayo (some)<br />
11. Black Truffle Sauce (some)<br />
12. Fresh Shiitake Mushroom (Some, cut into big pieces)
13. Sausage (1, circular slices)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a cup, mix water (30。C, 85 ml) and milk (30。C, 60 g). Add in dry yeast. Mix and set aside<br />
2. In a bowl, mix strong flour, sugar and salt<br />
3. Add water with yeast into flour (in 3 times) , mix well<br />
4. Mix and knead the dough by hand until no flour is left<br />
5. Knead the dough by rubbing on the table for 100 times or about 7 mins<br />
6. Tap and fold the dough for 2 mins<br />
7. Spread butter on to dough, rub and knead until smooth (about 7 mins)
8. Tap and fold the dough for 2 mins until it can be stretched to thin film<br />
9. Put dough into container, ferment for 60 mins at 30。C<br />
10. Move the dough to the table, fold into thirds (up and down), repeat one more time (left and right)<br />
11. Put dough into container, cover with lid, ferment in the fridge (preferably vegetable and fruit drawer) for 12-18 hours<br />
12. Sprinkle flour on the dough, divide it into 6 equal shares<br />
13. Pull the edge to the center and roll it up to make a ball (6 balls in total)<br />
14. Forming:<br />
14.1 Put the dough onto paper cup<br />
14.2 Push the dough from center to the edge so the center is thinner<br />
14.3 Cover the dough with plastic wrap, ferment for 60 mins at 35。C<br />
15. While waiting, remove the stem of shiitake mushroom and cut it into small pieces<br />
16. When the dough is ready, spread black truffle sauce (for mushroom bread) or ketchup (for sausage bread) onto dough<br />
17. Add fresh shiitake mushroom on truffle sauce, or sausage on ketchup<br />
18. Sprinkle cheese on top on all dough, squeeze some mayo on mushroom<br />
19. Pre-heat the oven: upper temperature of 200。C, lower 170。C<br />
20. Bake the dough in the oven: upper temperature of 200。C, lower 170。C for 14 mins<br />
21. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. <br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-58328350086482057172023-08-06T07:10:00.001+08:002023-08-06T07:10:35.894+08:00檸檬醬素菜意大利麵 Pasta with vegetables in lemon sauce: 清新美味的意大利麵<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="snvfVTO1ImY" width="400" height="322" src="https://www.youtube.com/embed/snvfVTO1ImY"></iframe></div>
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<span style="font-family: arial;"><span style="font-size: medium;">
森綠在日本試過這道檸檬醬意大利麵,味道很清新,十分喜歡,便學著做。這意大利麵不但容易做也很美味,以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/snvfVTO1ImY" target="_blank">https://youtu.be/snvfVTO1ImY</a><br /><br />
這食譜可製作出大約4-5人份的意大利麵<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 洋蔥 (1 個,切條)<br />
2. 紅色燈籠椒 (1 個,切條)<br />
3. 辣椒 (1/2 個,切粗粒)<br />
4. 白蘑菇 (10 顆,切片)<br />
5. 意大利麵 (約 300 克)<br />
6. 蒜頭 (6 瓣,切片)<br />
7. 芫茜.香菜 (隨意,粗切)<br />
8. 帕瑪森芝士(4 湯匙,隨意)<br />
9. 糖 (1+1 茶匙)<br />
10. 鹽 (1/2 + 1/2 茶匙)<br />
11. 牛油 (1-2 湯匙)<br />
12. 檸檬汁 (3 湯匙,隨意)<br />
13. 檸檬皮 (隨意)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 將鹽加入沸水中,然後放進並開始煮意大利麵<br />
2. 煮意大利麵時,也開始煮醬汁<br />
2.1. 用中火熱鍋,在煎鍋中加入一些油<br />
2.2. 然後加入大蒜和少許辣椒。 炒至香味四溢<br />
2.3. 去掉一些辣椒,然後加入洋蔥,炒至略軟<br />
2.4. 加入紅色燈籠椒和蘑菇<br />
2.5. 加糖 (1 茶匙)和鹽 (1/2茶匙)調味,炒至蘑菇變軟<br />
3. 加入煮好的意大利麵和一些用來煮意大利麵的水。略炒<br />
4. 用糖 (1 茶匙)和鹽 (1/2茶匙)調味。 略炒<br />
5. 加入一些牛油 (1-2 湯匙)。 轉小火。 拌勻<br />
6. 加入檸檬汁(2-3 湯匙)和芫茜.香菜。拌勻<br />
7. 加入帕瑪森芝士(4 湯匙),拌勻<br />
8. 最後,加入一些檸檬皮碎<br />
9. 便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1.喜歡辣的話,可以加多些辣椒<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Recipe of Pasta with vegetables in lemon sauce in English~.~.~<br /><br />
SumLook tried this dish in Japan and fell in love with it. I learned and tried this dish and came up with this recipe. It is healthy, yummy and easy to make. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/snvfVTO1ImY" target="_blank">https://youtu.be/snvfVTO1ImY</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Onion (1, julienned)<br />
2. Red Bell Pepper (1, julienned)<br />
3. Chili (1/2, diced roughly)<br />
4. White button mushrooms (10, sliced)<br />
5. Pasta (About 300g)<br />
6. Garlic (6 cloves, sliced)<br />
7. Parsley (Some, chopped)<br />
8. Parmesan Cheese(4 Tbsp)<br />
9. Sugar (1+1 tsp)<br />
10. Salt (1/2 + 1/2 tsp)<br />
11. Butter(1-2 Tbsp)<br />
12. Lemon Juice (3 Tbsp, personal taste)<br />
13. Lemon Zest (Some)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Add salt into boiling water, and then put in and start to boil pasta<br />
2. While cooking the pasta, make the sauce<br />
2.1. Over medium fire, add some oil into frying pan<br />
2.2. Then add in garlic and little chili. Fry until it is aromatic<br />
2.3. Remove some chili, then add in and fry onion until it is a bit soft<br />
2.4. Add in bell pepper and mushrooms<br />
2.5. Season with sugar (1 tsp) and salt (1/2 tsp), fry until mushrooms are soft<br />
3. Add in boiled pasta and some water used for boiling pasta. Fry a bit<br />
4. Season with sugar (1 tsp) and salt (1/2 tsp). Fry a bit<br />
5. Add in some butter (1-2 Tbsp). Turn to low fire. Mix well<br />
6. Add in lemon juice (2-3 Tbsp) and parsley. Mix well<br />
7. Add in parmesan cheese (4 Tbsp) and mix well<br />
8. Lastly, add in some lemon zest<br />
9. And it is done!<br />
<br /><br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. If you like spicy, can add more chilies<br /><br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-3306163490901288042023-07-28T19:09:00.001+08:002023-07-28T19:09:31.197+08:00羅宋湯.雜菜湯 Borscht . Mixed Vegetable Soup<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="Otd5NdGAg-8" width="400" height="322" src="https://www.youtube.com/embed/Otd5NdGAg-8"></iframe></div>
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<span style="font-family: arial;"><span style="font-size: medium;">
森綠一家很喜歡羅宋湯,參考了很多的食譜來學,以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/Otd5NdGAg-8" target="_blank">https://youtu.be/Otd5NdGAg-8</a><br /><br />
這食譜可製作出大約4-5人份的湯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 椰菜.捲心菜 (1 小型,切小塊)<br />
2. 紅甜椒 (1/2 顆,切粒)<br />
3. 綠甜椒 (1/2 顆,切粒)<br />
4. 洋蔥 (1 顆,切條)<br />
5. 西芹 (2條,切粒)<br />
6. 蕃茄 (1 顆,切幼條)<br />
7. 櫻桃蕃茄 (15 顆,切半)<br />
8. 甘筍.胡蘿蔔 (1/2條,切粒)<br />
9. 牛肉湯底或豬肉湯底 (1750 毫升)<br />
10. 黑胡椒粉 (適量)<br />
11. 糖 (1+1/2+1+1/2 茶匙)<br />
12. 鹽 (1/3+1/3+1/2 茶匙)<br />
13. 意大利麵用的蕃茄醬 (250 毫升)<br />
14. 蕃茄醬.蕃茄汁 (3+1湯匙)<br />
15. 檸檬汁 (2+1湯匙)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 把蔬菜切好。留意要把西芹的硬纖維拉出去掉後才切粒。<br />
2. 在鍋或平底鍋中加入油,中火,將洋蔥略炒<br />
3. 加入甘筍和西芹,略炒,加糖(1茶匙)和鹽 (1/3 茶匙)調味<br />
4. 加入青椒和紅椒,略炒一下,加糖(1/2茶匙)和鹽(1/3 茶匙)調味,炒勻<br />
5. 加入熱肉湯、櫻桃番茄、番茄和捲心菜<br />
6. 加入意大利麵用番茄醬(250 毫升)、番茄醬(3 湯匙)、檸檬汁(2 湯匙),拌勻<br />
7. 加入糖(1茶匙)、鹽(1/2茶匙)和黑胡椒調味,煮20分鐘<br />
8. 轉小火,煮40分鐘<br />
9. 然後關火,靜置1小時<br />
10. 食時重新加熱。 如有需要,再以檸檬汁(1 湯匙)、糖(1/2茶匙)、蕃茄醬.蕃汁(1湯匙)等調味
11. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 可以加入紅菜頭和帶辣的辣椒會很美味<br />
2. 靜置的時間可以更長,會更美味<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Recipe of Borscht . Mixed Vegetable Soup in English~.~.~<br /><br />
SumLook family love Borscht. I studied a lot of receipes to come up with my own version. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/Otd5NdGAg-8" target="_blank">https://youtu.be/Otd5NdGAg-8</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Cabbabe (1 small size, cut into small pieces)<br />
2. Red Bell Pepper (1/2, diced)<br />
3. Green Bell Pepper (1/2, diced)<br />
4. Onion (1, julienned)<br />
5. Celery (2, diced)<br />
6. Tomato (1, julienned)<br />
7. Cherry Tomatoes (15, cut into halves)<br />
8. Carrot (1/2, diced)<br />
9. Beef Broth or Pork Broth (1750 ml)<br />
10. Black Pepper (Some)<br />
11. Sugar (1+1/2+1+1/2 tsp)<br />
12. Salt (1/3+1/3+1/2 tsp)<br />
13. Tomato sauce for pasta (250 ml)<br />
14. Ketchup (3+1 Tbsp)<br />
15. Lemon juice (2+1 Tbsp)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Prepare the vegetables. For celery, remove the hard fibers first then dice<br />
2. In a pot or pan, over medium heat, add oil then fry onion a bit<br />
3. Add in carrot and celery, fry a bit, season with sugar (1 tsp) and salt (1/3 tsp)<br />
4. Add in green and red bell peppers, fry a bit, season with sugar (1/2 tsp) and salt (1/3 tsp),fry to mix well<br />
5. Add in hot broth, cherry tomatoes, tomatoes and cabbage<br />
6. Add in tomato sauce for pasta (250ml), ketchup (3 Tbsp) and lemon juice (2 Tbsp), mix well<br />
7. Season with sugar (1 tsp), salt(1/2 tsp) and black pepper, boil for 20 mins<br />
8. Turn to low heat, cook for 40 mins<br />
9. Then turn off heat, let it rest for 1 hour<br />
10. Reheat when served. Season with lemon juice (1 tbsp), sugar (1/2 tsp), ketchup (1 Tbsp),etc, again if needed<br />
9. And it is done!<br />
<br /><br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Can add in beet and spicy pepper which will make it very yummy<br />
2. The resting time can be longer which will make it yummier<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-53792869596982652532023-07-09T11:12:00.001+08:002023-07-09T11:12:10.810+08:00毛豆培根芝士麵包 (免揉) Edamame and Bacon Bread (No knead): 美味又易做,不用粘手<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="Fnw0fhP_d_A" width="400" height="322" src="https://www.youtube.com/embed/Fnw0fhP_d_A"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠也有些怕摸到粘粘的東西,看到免揉麵包食譜便研究一下,真的很容易做,毛豆和培根的味道真超配,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/Fnw0fhP_d_A" target="_blank">https://youtu.be/Fnw0fhP_d_A</a><br /><br />
這食譜可製作出大約 4人份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (150 克)<br />
2. 砂糖 (15 克)<br />
3. 鹽 (3 克)<br />
4. 乾酵母 (1.5 克)<br />
5. 水 (30度,35 ml)<br />
6. 牛奶 (30度,80 ml)<br />
7. 植物油 (10 ml)<br />
8. 枝豆.毛豆 (適量)<br />
9. 培根.煙肉 (1-2片)<br />
10. 披薩用的乳酪絲 (適量)<br />
11. 黑胡椒粉 (適量)<br />
12. 帕爾馬芝士 (適量)<br />
13. 烤模: 18 x 8 x 6 cm<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在容器中,混合乾酵母、牛奶(30。C)、水(30。C)和植物油<br />
2. 加入糖、鹽和高筋麵粉<br />
3. 用刮刀攪拌均勻,直到沒粉狀為止<br />
4. 用手混合和揉麵團,直到沒有剩留麵粉<br />
5. 用保鮮膜蓋住麵團,在室溫下靜置30分鐘<br />
6. 把手弄濕,將麵團從邊緣向中心拉並折疊(約1分鐘)<br />
7. 用保鮮膜蓋住麵團,在室溫下靜置30分鐘<br />
8. 把裝有麵團的容器蓋上蓋子,放入冰箱(最好是蔬果抽屜)發酵8小時或最多2天<br />
9. 將麵團取出,在室溫下靜置30分鐘(如是盛夏,可跳過此步驟)<br />
10. 在麵團兩面撒上麵粉,將邊緣拉到中心並捲起來做成一個球<br />
11. 用保鮮膜蓋住麵團,在室溫下靜置10分鐘<br />
12. 等待期間,將毛豆煮 5 分鐘。 取出豆子備用<br />
13. 在麵團上撒些麵粉,將麵團擀成15x15厘米的正方形<br />
14. 將披薩乳酪絲鋪在麵團上,底部的2厘米不用放乳酪絲<br />
15. 將培根和毛豆放在上面,然後撒上黑胡椒<br />
16 將麵團捲成條狀。捏合接缝處和兩端來封上接缝處<br />
17. 將烘焙紙放進烤模內。 將麵團切成3段<br />
18. 將麵團放入烤模內。 讓麵團(不是餡料)朝下<br />
19. 用保鮮膜蓋住麵團,發酵50分鐘( 35。C)<br />
20. 把烤箱預熱:上層溫度180。C,下層150。C<br />
21. 將帕爾馬芝士撒在麵團上<br />
22. 放麵團進烤箱烘烤:上層溫度180。C,下層150。C 20分鐘<br />
23. 大約15分鐘後,用鋁箔紙蓋住頂部,以免頂部烤過頭<br />
24. 烤至約20分鐘便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在第15步驟,次序最好是先放毛豆,也不要太貪心放太多料以防難捲<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Edamame and Bacon Bread (No knead)~.~.~.<br /><br />
SumLook is also a bit afraid to touch something sticky. Thus, when I saw receipes of no knead bread, I was so eager to learn. So I have studied some recipes and have come up this recipe. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/Fnw0fhP_d_A" target="_blank">https://youtu.be/Fnw0fhP_d_A</a><br /><br />
This recipe can make 4 servings.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (150 g)<br />
2. Sugar (15 g)<br />
3. Salt (3 g)<br />
4. Dry Yeast (1.5 g)<br />
5. Water (30。C,35 ml)<br />
6. Milk (30。C,80 ml)<br />
7. Vegetable oil (10 ml)<br />
8. Edamame beans.Green soybean (Some)<br />
9. Bacon (1-2 strips, cut into 1cm wide strips)<br />
10. Shredded cheese for pizza (Some)<br />
11. Black Pepper (Some)<br />
12. Parmesan Cheese (Some)<br />
13. Baking Tin: 18 x 8 x 6 cm<br /><br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a container, mix dry yeast, milk (30。C), water (30。C) and vegetable oil. <br />
2. Add in sugar, salt and strong flour<br />
3. Mix well with scraper, until there is no more flour<br />
4. Mix and knead the dough by hand until no flour is left<br />
5. Cover the dough with plastic wrap, rest at room temperature for 30 mins<br />
6. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)<br />
7. Cover the dough with plastic wrap, rest at room temperature for 30 mins<br />
8. Cover the container with dough inside with a lid, ferment it in the fridge (preferably vegetable and fruit drawer) for 8 hours or 2 days at most<br />
9. Leave the dough out and rest for 30 mins at room temperature (skip this step if it is summer time)<br />
10. Sprinkle flour on both sides of dough. Pull the edge to the center and roll it up to make a ball<br />
11. Cover the dough with plastic wrap, rest at room temperature for 10 mins<br />
12. While waiting, boil Edamame beans for 5 mins. Take out the beans for later use. Cut bacon into 1cm wide strips<br />
13. Sprinkle flour on the dough. Roll the dough into 15x15 cm square<br />
14. Spread pizza cheese over the dough, leave the bottom 2cm without cheese<br />
15. Lay the bacon and edamame beans on top, then sprinkle black pepper<br />
16. Roll the dough into a roll. Close the seam and 2 ends by pinching<br />
17. Lay the baking sheet onto the baking tin. Cut the dough into 3 pieces<br />
18. Put the dough into tin. Let the dough (not the filling) face the bottom<br />
19. Cover the dough with plastic wrap, ferment for 50 mins at 35。C<br />
20. Preheat the oven: upper temperature of 180。C, lower 150。C<br />
21. Sprinkle parmesan cheese on top of the dough<br />
22. Bake the bread: upper temperature of 180。C, lower 150。C for 20 mins<br />
23. Around after 15 mins, put aluminum foil to cover the top to avoid overbaking the top<br />
24. Bake until it is about 20 mins in total. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. On step 15, it is better to lay edamame first then bacon. And don't put too much; otherwise, it is hard to roll the dough<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-3346517077252884222023-06-25T09:05:00.002+08:002023-06-25T09:05:22.817+08:00葡萄乾肉桂貝果 Raisin Cinnamon Bagel<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="i3x2k9aX8ZQ" width="400" height="322" src="https://www.youtube.com/embed/i3x2k9aX8ZQ"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠很喜歡吃貝果,而森綠的孩子最喜愛葡萄乾肉桂貝果,便做了這食譜,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/i3x2k9aX8ZQ" target="_blank">https://youtu.be/i3x2k9aX8ZQ</a><br /><br />
這食譜可製作出大約 6個貝果份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (300 克)<br />
2. 砂糖 (15 克)<br />
3. 鹽 (5 克)<br />
4. 乾酵母 (2 克)<br />
5. 水 (30度,180 ml)<br />
6. 葡萄乾 (70 克)<br />
7. 蜜糖.蜂蜜 (1 湯匙)<br />
8. 肉桂粉 (1 茶匙)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在杯子裡,將一些糖加入一些熱水(60ml)中。 攪拌直到糖溶解。加入室溫水(120 ml),確保水溫在30。C左右。加入乾酵母,拌勻備用<br />
2. 在一個碗裡,將高筋麵粉過篩,加入鹽、剩餘的糖和肉桂粉拌勻<br />
3. 把酵母水(分3次)加入麵粉中,拌勻<br />
4. 用手混合和揉麵團並加入葡萄乾<br />
5. 揉麵團直到沒有剩留麵粉<br />
6. 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
7. 繼續折疊和揉麵團一會兒(大約1分鐘)<br />
8. 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
9. 在麵團上撒些麵粉,弄平,然後分成6等份<br />
10. 將邊緣拉到中心並捲起來做成一個球,做成共6個球<br />
11. 用保鮮膜或濕毛巾蓋住麵團,靜置20分鐘( 27。C)<br />
12. 做型:<br />
12.1 將麵團擀成15cm x 10cm的大小 (如果你喜歡芝士,可以在壓扁的麵團上加入芝士)<br />
12.2 將麵團捲成條狀。捏合接缝處來封上接缝處<br />
12.3 滾動並拉伸成更長的條子<br />
12.4 將條子的一端壓扁變大,然後做成環狀,用扁的一端包住小的一端,捏合封上接缝處<br />
12.5 將環麵團放在烘焙紙上<br />
12.6 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
13. 把烤箱預熱至230度<br />
14. 燒開一鍋熱水 (1000 ml),加入一大勺蜂蜜,拌勻<br />
15. 將貝果的每一面焯20 秒。取出貝果,並鋪在烘焙紙上<br />
16. 將貝果以 230 °C 烘烤 16-18 分鐘至金黃<br />
17. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在焯貝果後立即烘烤,因為隨著時間的流逝,它會失去光澤<br />
2. 靜置發酵溫度為27度。可以放入發酵機<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Raisin Cinnamon Bagel~.~.~.<br /><br />
SumLook loves bagels. And my children love Raisin Cinnamon Bagel the most so I just baked for them with this recipe. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/i3x2k9aX8ZQ" target="_blank">https://youtu.be/i3x2k9aX8ZQ</a><br /><br />
This recipe can make 6 bagels.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (300 g)<br />
2. Sugar (15 g)<br />
3. Salt (5 g)<br />
4. Dry Yeast (2 g)<br />
5. Water (30。C, 180 ml)<br />
6. Raisin (70 g)<br />
7. Honey (1 Tbsp)<br />
8. Grounded Cinnamon (1 tsp)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a cup, add some sugar into some hot water. Stir until sugar is dissolved. Add room temperature water and make sure water is about 30。C. Add in dry yeast. Mix and set aside<br />
2. In a bowl, mix well strong flour, salt, remaining sugar<br />
3. Add water with yeast (in 3 times) into flour, mix well<br />
4. Mix and knead the dough by hand and add in raisin<br />
5. Knead until no flour is left<br />
6. Cover the dough with plastic wrap or damp towel, ferment for 20 mins (at 27。C)<br />
7. Keep folding and kneading the dough for a while (about 1 min)<br />
8. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
9. Sprinkle flour on the dough, divide it into 6 equal shares<br />
10. Pull the edge to the center and roll it up to make a ball (6 balls in total)<br />
11. Cover the dough with plastic wrap or damp towel, rest for 20 mins<br />
12. Forming:<br />
12.1 Roll the dough into 15cm x 10 cm big (If you prefer cheese, can add cheese onto flattened dough)<br />
12.2 Roll the dough into a stick. Close the seam by pinching<br />
12.3 Roll and stretch into a longer stick<br />
12.4 Flatten one end to make it big, then make a ring, wrap the small end with flat end, pinch to close the seam<br />
12.5 Lay the ring on baking paper<br />
12.6 Cover the dough with plastic wrap or damp towel, ferment for 20 mins (at 27。C)<br />
13. Preheat the oven to 230。C<br />
14. Boil a pot of hot water (1000 ml), add a big spoon of honey and mix well<br />
15. Blanch each side of bagel for 20 seconds. Take out bagel and lay it on baking paper<br />
16. Bake the bagels at 230 。C for 16-18 mins until golden<br />
17. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. After blanching bagels, bake them right away because it will lose the gloss as time passes by<br />
2. Temperature for the rise or rest time is 27。C. Can put the dough in fermentation room<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-39605896249714422972023-06-22T21:03:00.000+08:002023-06-22T21:03:07.518+08:00蠔油冬菇雞飯 (用電飯鍋煮! 方便又美味): Chicken rice with Shitake Mushrooms<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="6JJ_kMptuHE" width="400" height="322" src="https://www.youtube.com/embed/6JJ_kMptuHE"></iframe></div>
<br />
<span style="font-family: arial;"><span style="font-size: medium;">
森綠在大學住宿舍時,大多要有效地煮食,所以自學了怎樣用電飯鍋煮這道蠔油冬菇雞飯。用電飯煲,很簡單易做!以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/6JJ_kMptuHE" target="_blank">https://youtu.be/6JJ_kMptuHE</a><br /><br />
這食譜可製作出大約4-5人份量的蠔油冬菇雞飯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
雞中翼 (500克)<br />
冬菇 (4-5顆,切絲或切片)*<br />
臘腸 (1條,切片,可選)<br />
乾元貝.瑤柱 (1-2顆,撕成絲)*<br />
米 (2.5杯)<br />
蔥 (2棵,切段)<br />
蔥花 (適量)<br />
薑 (4片)<br />
* 保留浸冬菇和乾元貝的水<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
蠔油 (2 湯匙)<br />
豉油 (3 湯匙)<br />
糖 (2-3 茶匙)<br />
芝麻油 (2-3 茶匙)<br />
白胡椒粉 (適量)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1.首先處理好材料:<br />
1.1 將乾香菇浸泡至變軟。然後把香菇中的水擠出來,保留浸香菇的水備用。把香菇切片或切絲<br />
1.2 干貝泡軟,然後撕成絲。保留浸干貝的水備用<br />
1.3 用豉油、蠔油、糖、白胡椒粉和芝麻油將雞中翼醃好,加入蔥段、薑片和浸好的冬菇,拌勻。放進冰箱醃至少2小時,過夜更入味<br />
2. 在煮雞飯前,將臘腸焯5分鐘,然後切片 (切去頭和尾不要)<br />
3. 將和雞翼一起醃的蔥和薑片去掉<br />
4. 在飯煲裡,加入洗好的米,浸好的元貝和泡香菇和乾元貝的水。加入額外的水,直至平時所需的水量的1.1倍<br />
5. 加入醃好的雞翼、冬菇、醃汁和臘腸<br />
6. 然後開電飯煲煮至飯熟<br />
7. 然後就完成了!吃時加入蔥末啊!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在步驟4,如泡香菇和乾貝的水已足夠用來煮飯,那麼便不用加水<br />
2. 吃時加入蔥末和芫茜末會更美味<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~Recipe of Chicken rice with Shitake Mushrooms~.~.~<br /><br />
SumLook invented this recipe when I was living at college dorm where students usually would have a easy simple meal. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/6JJ_kMptuHE" target="_blank">https://youtu.be/6JJ_kMptuHE</a><br /><br />
This recipe can make 4-5 servings<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
Chicken mid-joints (500g)<br />
Dry shiitake mushroom (4-5, julienned or sliced)*<br />
Chinese Preserved sausage (2sticks, sliced)<br />
Dry Scallop (1-2, shredded)*<br />
Rice (2 cups of 180ml, uncooked)<br />
Spring onion (2 stalks, cut into short pieces)<br />
Diced spring onion (some)<br />
Ginger (4 sliced)<br />
* Save the water for soaking shiitake mushrooms and dry scallops<br />
<br />
<span style="color: #ffa400;">Seasonings:</span><br />
Oyster Sauce (2 Tbsp)<br />
Soya Sauce (3 Tbsp)<br />
Sugar (2-3 tsp)<br />
Sesame oil (2-3 tsp)<br />
White pepper (some)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. First prepare the ingredients:<br />
1.1 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Slice or julienne shiitake mushrooms<br />
1.2 Marinate mid-joints with oyster sauce, soya sauce, sugar, white pepper and sesame oil. Add in spring onion, sliced ginger and soaked shiitake mushrooms. Mix well.Store mid-joints in the fridge for at least 2 hours, preferably over-night<br />
1.3 Soak dry scallop until soft, then shred it. Keep water for later use<br />
2. When we are about to cook the chicken rice, blanch Chinese preserved sausage for 5 minutes, then slice it (remove the tips of sausage)<br />
3. Remove the spring onion and sliced ginger from the marinate chicken<br />
4. In the rice cooker, add in rice, soaked scallop with the water and the water used for soaking shiitake mushrooms. Add in extra water until it is 1.1 times of the usual amount of water needed<br />
5. Add in the marinated chicken, mushroom, the marinate and chinese sausage<br />
6. Turn on the rice cooker to cook the rice, wait until it is done<br />
7. Then it is done! Add in some diced spring onion when served!<br />
<br />
<span style="color: #ffa400;">Personal tips and thoughts:</span><br />
1. For step 4, if the water used for soaking shiitake mushroom and dry scalllop is already enough to cook the rice, then no need to add water<br />
2. When served, sprinkle diced spring onion and parsley <br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br />
<br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-59768916717311143862023-06-11T11:17:00.001+08:002023-06-11T11:17:19.864+08:00柚子烏龍茶貝果 Yuzu Oolongcha Bagel<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="IPQZgwhLyiY" width="400" height="322" src="https://www.youtube.com/embed/IPQZgwhLyiY"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠很喜歡吃貝果,看了關於用茶煮食的食譜,便自己想出了這食譜,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/IPQZgwhLyiY" target="_blank">https://youtu.be/IPQZgwhLyiY</a><br /><br />
這食譜可製作出大約 6個貝果份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (300 克)<br />
2. 砂糖 (15 克)<br />
3. 鹽 (5 克)<br />
4. 乾酵母 (2 克)<br />
5. 熱水 (250 ml)<br />
6. 柚子皮乾 (23 克)<br />
7. 蜜糖.蜂蜜 (1 湯匙)<br />
8. 烏龍茶包 (2包或5克)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 準備烏龍茶<br />
1.1 將烏龍茶包(1 袋)浸泡在一杯熱水中 15 分鐘<br />
1.2 在杯子裡留足夠的茶 (180ml),然後加些糖。攪拌至糖溶解<br />
1.3 當水溫在30。C左右時,加入乾酵母,拌勻備用<br />
2. 將一袋茶葉(2.5克)揉碎至茶葉細碎<br />
3. 將柚子皮乾切成細丁<br />
4. 在一個碗裡,將高筋麵粉、鹽、剩餘的糖和茶葉碎拌勻<br />
5. 把酵母茶水(分3次)加入麵粉中,拌勻<br />
6. 用手混合和揉麵團並分數次加入柚子乾<br />
7. 揉麵團直到沒有剩留麵粉<br />
8. 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
9. 繼續折疊和揉麵團一會兒(大約1分鐘)<br />
10. 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
11. 在麵團上撒些麵粉,弄平,然後分成6等份<br />
12. 將邊緣拉到中心並捲起來做成一個球,做成共6個球<br />
13. 用保鮮膜或濕毛巾蓋住麵團,靜置20分鐘( 27。C)<br />
14. 做型:<br />
14.1 將麵團擀成15cm x 10cm的大小 (如果你喜歡芝士,可以在壓扁的麵團上加入芝士)<br />
14.2 將麵團捲成條狀。捏合接缝處來封上接缝處<br />
14.3 滾動並拉伸成更長的條子<br />
14.4 將條子的一端壓扁變大,然後做成環狀,用扁的一端包住小的一端,捏合封上接缝處<br />
14.5 將環麵團放在烘焙紙上<br />
14.6 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
15. 把烤箱預熱至230度<br />
16. 燒開一鍋熱水 (1000 ml),加入一大勺蜂蜜,拌勻<br />
17. 將貝果的每一面焯20 秒。取出貝果,並鋪在烘焙紙上<br />
18. 將貝果以 230 °C 烘烤 16-18 分鐘至金黃<br />
19. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在焯貝果後立即烘烤,因為隨著時間的流逝,它會失去光澤<br />
2. 靜置發酵溫度為27度。可以放入發酵機<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Yuzu Oolongcha Bagel~.~.~.<br /><br />
SumLook loves bagels. I have read a cooking book about using tea so I came up with this recipe. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/IPQZgwhLyiY" target="_blank">https://youtu.be/IPQZgwhLyiY</a><br /><br />
This recipe can make 6 bagels.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (300 g)<br />
2. Sugar (15 g)<br />
3. Salt (5 g)<br />
4. Dry Yeast (2 g)<br />
5. Hot Water (250 ml)<br />
6. Dried Yuzu Peel (23 g)<br />
7. Honey (1 Tbsp)<br />
8. Oolong tea bags (2, or 5 grams)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Preparation of Oolongcha<br />
1.1 In a cup, soak Oolongcha tea bag (1 bag) into a cup of hot water for 15 mins<br />
1.2 Leave enough tea(180ml) in a cup, then add some sugar. Stir until sugar is dissolved<br />
1.3 When the tea is about 30。C, add in dry yeast. Mix and set aside<br />
2. Hammer a bag of tea leaves(2.5g) until the tea leaves are fine<br />
3. Chop the dried yuzu peel into fine dices<br />
4. In a bowl, mix well strong flour, salt, remaining sugar and fine tea leaves<br />
5. Add tea with yeast (in 3 times) into flour, mix well<br />
4. Mix and knead the dough by hand and add in dried yuzu peel<br />
5. Knead until no flour is left<br />
6. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
7. Keep folding and kneading the dough for a while (about 1 min)<br />
8. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
9. Sprinkle flour on the dough, divide it into 6 equal shares<br />
10. Pull the edge to the center and roll it up to make a ball (6 balls in total)<br />
11. Cover the dough with plastic wrap or damp towel, rest for 20 mins<br />
12. Forming:<br />
12.1 Roll the dough into 15cm x 10 cm big (If you prefer cheese, can add cheese onto flattened dough)<br />
12.2 Roll the dough into a stick. Close the seam by pinching<br />
12.3 Roll and stretch into a longer stick<br />
12.4 Flatten one end to make it big, then make a ring, wrap the small end with flat end, pinch to close the seam<br />
12.5 Lay the ring on baking paper<br />
12.6 Cover the dough with plastic wrap or damp towel, ferment for 20 mins (at 27。C)<br />
13. Preheat the oven to 230。C<br />
14. Boil a pot of hot water (1000 ml), add a big spoon of honey and mix well<br />
15. Blanch each side of bagel for 20 seconds. Take out bagel and lay it on baking paper<br />
16. Bake the bagels at 230 。C for 16-18 mins until golden<br />
17. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. After blanching bagels, bake them right away because it will lose the gloss as time passes by<br />
2. Temperature for the rise or rest time is 27。C. Can put the dough in fermentation room<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-40275769116882297672023-05-28T09:51:00.001+08:002023-05-28T09:51:31.738+08:00青蔥肉鬆麵包 Spring Onion & Pork Floss Bread<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="AUvUa3DCab8" width="400" height="322" src="https://www.youtube.com/embed/AUvUa3DCab8"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠很喜歡吃青蔥和肉鬆,見麵包店裡有青蔥肉鬆麵包,便參考了一些食譜,加以改良了,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/AUvUa3DCab8" target="_blank">https://youtu.be/AUvUa3DCab8</a><br /><br />
這食譜可製作出大約 4個青蔥肉鬆麵包份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (150 克)<br />
2. 砂糖 (15 克)<br />
3. 鹽 (3 克)<br />
4. 乾酵母 (3 克)<br />
5. 水 (30度,70 ml)<br />
6. 蛋液 (23 克,半隻蛋,拌勻)<br />
7. 牛奶 (15 ml,1 湯匙)<br />
8. 無鹽奶油.牛油 (23 克)<br />
9. 青蔥餡用的蛋液 (適量)<br />
10. 青蔥 (4-5棵,切丁)<br />
11. 肉鬆 (適量)<br />
12. 鹽 (1/2茶匙)<br />
13. 白胡椒粉 (適量)<br />
14. 橄欖油 (1 湯匙)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在杯子裡,將一些糖加入一些熱水(30ml)中。 攪拌直到糖溶解。加入室溫水(40 ml),確保水溫在30。C左右。加入乾酵母,拌勻備用<br />
2. 在碗裡,將高筋麵粉、鹽和剩餘的糖拌勻<br />
3. 把酵母水、牛奶(15ml)和蛋液加入麵粉中,拌勻<br />
4. 用手混合和揉麵團,直到沒有剩留麵粉<br />
5. 把麵團放在桌子上拉揉 100 次或約 7 分鐘<br />
6. 拍麵團在桌子上並折疊,重覆 2 分鐘<br />
7. 將牛油塗在麵團上,揉搓至光滑(約 7 分鐘)<br />
8. 拍麵團在桌子上並折疊,重覆 2 分鐘,直到它可以拉伸成薄膜<br />
9. 用保鮮膜或濕毛巾蓋住麵團,發酵60分鐘( 30。C)<br />
10. 把麵團移到桌子上,對折成三分之一 (上下),再重複一次(左右)<br />
11. 用保鮮膜或濕毛巾蓋住麵團,發酵30分鐘( 30。C)<br />
12. 在麵團上撒些麵粉,弄平,然後分成4等份<br />
13. 將邊緣拉到中心並捲起來做成一個球,做成共4個球<br />
14. 用保鮮膜或濕毛巾蓋住麵團,靜置20分鐘<br />
15. 做型:<br />
15.1 將麵團擀成圓形並放進紙杯<br />
15.2 將麵團由中心向邊緣推,中心較薄些<br />
15.3 用保鮮膜蓋住麵團,發酵60分鐘( 30。C)<br />
16. 混合青蔥餡: 在碗內,把青蔥、鹽(1/2茶匙)、白胡椒粉、橄欖油(1湯匙)和蛋液(1-2湯匙)混合<br />
17. 麵團發酵後,刷上蛋液,然後把肉鬆放在麵團上然後放上青蔥餡<br />
18. 把烤箱預熱:上層溫度200。C,下層170。C<br />
19. 放麵團進烤箱烘烤:上層溫度200。C,下層170。C 10-12分鐘<br />
20. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 青蔥餡不要加太蛋液,因為會過濕<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Spring Onion and Pork Floss Bread~.~.~.<br /><br />
SumLook loves spring onion. I have recently seen a bakery selling spring onion and pork floss bread. So I have studied some recipes and have come up this recipe. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/AUvUa3DCab8" target="_blank">https://youtu.be/AUvUa3DCab8</a><br /><br />
This recipe can make 4 servings.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (150 g)<br />
2. Sugar (15 g)<br />
3. Salt (3 g)<br />
4. Dry Yeast (3 g)<br />
5. Water (30。C,70 ml)<br />
6. Whisked Egg (23 g, 1/2 egg, whisked)<br />
7. Milk (15ml, 1 Tbsp)<br />
8. Unsalted butter (23g)<br />
9. Whisked Egg for toppings (Some)<br />
10. Spring Onion (4-5 stalks, diced)<br />
11. Pork Floss (Some)<br />
12. Salt (1/2 tsp)<br />
13. White Pepper (Some)<br />
14. Olive Oil (1 Tbsp)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a cup, add some sugar into some hot water (30ml). Stir until sugar is dissolved. Add room temperature water (40ml) and make sure water is about 30。C. Add in dry yeast. Mix and set aside<br />
2. In a bowl, mix strong flour, salt and remaining sugar<br />
3. Add water with yeast, milk (15ml) and egg into flour, mix well<br />
4. Mix and knead the dough by hand until no flour is left<br />
5. Knead the dough by rubbing on the table for 100 times or about 7 mins<br />
6. Tap and fold the dough for 2 mins<br />
7. Spread butter on to dough, rub and knead until smooth (about 7 mins)
8. Tap and fold the dough for 2 mins until it can be stretched to thin film<br />
9. Cover the dough with plastic wrap or damp towel, ferment for 60 mins at 30。C<br />
10. Move the dough to the table, fold into thirds (up and down), repeat one more time (left and right)<br />
11. Cover the dough with plastic wrap or damp towel, ferment for 30 mins at 30。C<br />
12. Sprinkle flour on the dough, divide it into 4 equal shares<br />
13. Pull the edge to the center and roll it up to make a ball (4 balls in total)<br />
14. Cover the dough with plastic wrap or damp towel, rest for 20 mins<br />
15. Forming:<br />
15.1 Roll the dough into circle and put onto paper cup<br />
15.2 Push the dough from center to the edge so the center is thinner<br />
15.3 Cover the dough with plastic wrap, ferment for 60 mins at 30。C<br />
16. Spring onion toppings: In a bowl, mix spring onion, salt, white pepper, olive oil(1 Tbsp) and whisked egg(1-2Tbsp)<br />
17. When the dough is ready, brush egg wash on top, then lay pork floss on the dough, lastly spoon spring onion mixture on top<br />
18. Preheat the oven: upper temperature of 200。C, lower 170。C<br />
19. Bake the bread: upper temperature of 200。C, lower 170。C for 10-12 mins<br />
20. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Don't add too much egg for spring onion toppings because it will make the bread too wet<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-24235469933523059702023-05-20T17:00:00.000+08:002023-05-20T17:00:06.158+08:00蔥油拌麵 Chinese Noodle with Spring Onion Oil: 芳香馥郁的美味蔥油<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="h2gpx_AZEUg" width="400" height="322" src="https://www.youtube.com/embed/h2gpx_AZEUg"></iframe></div>
<br />
<span style="font-family: arial;"><span style="font-size: medium;">
森綠十分喜歡蔥油拌麵,便看一些書學習,在家試了這食譜,效果不錯,而且做法簡單。希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/h2gpx_AZEUg" target="_blank">https://youtu.be/h2gpx_AZEUg</a><br /><br />
這食譜可製作出大約 4-5 人份的蔥油拌麵<br /><br />
<span style="color: #ffa400;">蔥油材料:</span><br />
蔥 (大量,切小段)<br />
洋蔥 (1 個,切絲)<br />
大蔥.京蔥 (1 條,只用白色部分,切幼片)<br />
紅蔥頭(5-6 個,切絲)<br />
豬油或普通食油 (1-1.5 杯)<br />
<br />
<span style="color: #ffa400;">醬汁材料:</span><br />
豉油.醬油 (3-4 湯匙)<br />
米酒 (1 湯匙)<br />
黑醋 (1 茶匙)<br />
糖 (2-3 茶匙)<br />
白胡椒粉 (適量)<br />
食水 (1 杯)<br />
<br />
<span style="color: #ffa400;">其他材料:</span><br />
薑 (3-4片,切絲)<br />
蒜頭 (5-6瓣,切成蓉)<br />
蔥 (適量,切成蔥粒)<br />
白麵條 (4人份量)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 先準備蔥油:<br />
1.1 將豬油或普通食油(1-1.5 杯)倒入鍋或煎鍋中弄熱<br />
1.2 用中火炸已切成薄片的紅蔥頭。不時攪拌以防燒焦。炸至金黃色。將炸好的紅蔥頭從鍋中取出,擠出大部分油並放在一邊備用<br />
1.3 用同一鍋油,用中小火炸洋蔥和大蔥.京蔥直至金黃色和變軟。將炸好的洋蔥和大蔥從鍋中取出,擠出大部分油並放在一邊備用<br />
1.4 用同一鍋油,用小火,先放入蔥白部分,炸至軟。 然後放入青蔥的綠色部分。 炸至綠色部分變軟呈金黃色。 將炸好的蔥從鍋中取出,擠出大部分油並放在一邊備用<br />
1.5 將蔥油倒入篩子中濾去殘留物。現在蔥油已完成<br />
2. 準備醬汁<br />
2.1 在一個碗裡,將醬油(3-4 湯匙)、黑醋 (1 茶匙)、米酒 (1 湯匙)、糖(2-3 茶匙)和白胡椒粉拌勻。 然後加入食水(1 杯)拌勻<br />
2.2 在鍋中加熱蔥油(2-3湯匙),加入蒜末和薑絲,炒至聞到香味<br />
2.3 加入準備好的醬汁,煮至快要沸騰<br />
2.4 加入炒好的洋蔥、大蔥.京蔥和青蔥。也加入一些炒好的紅蔥頭<br />
2.5 煮到微滾,並略稠<br />
2.6 拌麵醬汁完成了<br />
3.煮麵<br />
3.1 燒開一鍋熱水,加入麵條<br />
3.2 煮沸後,加入一杯冷水,待其再次煮沸<br />
3.3 瀝乾麵條<br />
4. 在一個碗裡,加入麵條,然後將醬汁澆在上面。 最後撒上蔥粒和炸蔥頭<br />
5. 便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 蔥油的配料和份量可按個人喜好調整<br />
2. 剩下的蔥油可用作其他煮食用途或再做拌麵<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~Recipe of Chinese Noodle with Spring Onion Oil in English~.~<br /><br />
SumLook loves Spring Onion Oil. Thus, I studied some recipes and came up with this recipe. It turned out quite well. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/h2gpx_AZEUg" target="_blank">https://youtu.be/h2gpx_AZEUg</a><br /><br />
This recipe can serve 4 persons.<br /><br />
<span style="color: #ffa400;">Ingredients for Spring Onion Oil:</span><br />
Spring Onion (A lot, cut into small pieces)<br />
Onion (1, finely julienned)<br />
Leek (1, only white part, thinly sliced)<br />
Shallots (5-6, thinly julienned)<br />
Lard or Vegetable Oil (1-1.5 cups)<br />
<br />
<span style="color: #ffa400;">Seasonings for sauce:</span><br />
Soya Sauce (3-4 Tbsp)<br />
Rice Wine (1 Tbsp)<br />
Dark Vinegar (1 tsp)<br />
Sugar (2-3 tsp)<br />
White pepper (Some)<br />
Cooked Water (1 Cup)<br />
<br />
<span style="color: #ffa400;">Other Ingredients:</span><br />
Ginger (3-4 slices, finely julienned)<br />
Garlic (5-6 cloves, minced)<br />
Spring Onion (Some, diced)<br />
Chinese noodles (4 persons portions)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. First prepare the Spring Onion Oil:<br />
1.1 Heat up the lard in a pot or frying pan<br />
1.2 Shallots: Deep fry the sliced shallots over medium heat. Stir from time to time so it will not get burned. Deep fry until it is golden color. Remove the fried shallots from the pot, squeeze out most oil and set aside for later use<br />
1.3 Onion and Leek: Using the same pot of oil, deep fry onion and leek over medium low heat until they are golden and soft. Remove it from heat, squeeze out most oil and set aside for later use<br />
1.4 Spring Onion: Using the same pot of oil, over low heat, first put in the white part of spring onion and deep fry until it is soft. Then put in the green part of spring onion. Deep fry until the green part is tender and golden. Remove it from heat, squeeze out most oil and set aside for later use<br />
1.5 Pour the spring onion oil through a sieve to filter out the residues. Now the spring onion oil is done<br />
2. Preparation for the sauce:<br />
2.1 In a bowl, mix well soya Sauce, dark vinegar, rice wine, sugar and white pepper. Then add cooked water and mix<br />
2.2 In a pot, heat up spring onion oil (2 Tbsp), add in minced garlic and julienned ginger, fry until you can smell the aroma<br />
2.3 Add in the prepared sauce, cook until it is about to boil<br />
2.4 Add in the fried onion, leek and spring onion. Add in also some fried shallots<br />
2.5 Cook till it boils and a bit thick<br />
2.6 Then the Sauce for noodle is done!<br />
3. Cooking noodles:<br />
3.1 Boil a pot of hot water, add in the noodles<br />
3.2 After it boils, add in a cup of cold water and wait for it to boil again<br />
3.3 Drain the noodles<br />
4. In a bowl, add in noodles, then ladle the sauce on top. Lastly, sprinkle diced spring oil and fried shallots on top<br />
5. Then it is done!<br />
<br /><br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. The amount of ingredients for Spring Onion oil can be changed according to personal preference<br />
2. The remaining spring onion oil can be used for other dishes and for making some more Chinese Noodle with Spring Onion oil
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-46329047272782190662023-03-25T09:31:00.001+08:002023-03-25T09:31:13.359+08:00玉米培根麵包 Corn & Bacon Bread<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="PbBP1f_JMtU" width="400" height="322" src="https://www.youtube.com/embed/PbBP1f_JMtU"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠的孩子很喜歡吃玉米麵包,參考了日式的食譜,加以改良了,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/PbBP1f_JMtU" target="_blank">https://youtu.be/PbBP1f_JMtU</a><br /><br />
這食譜可製作出大約 4個玉米培根麵包份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (150 克)<br />
2. 砂糖 (15 克)<br />
3. 鹽 (3 克)<br />
4. 乾酵母 (3 克)<br />
5. 水 (30度,70 ml)<br />
6. 蛋 (23 克,半隻蛋,拌勻)<br />
7. 牛奶 (15 ml,1 湯匙)<br />
8. 無鹽奶油.牛油 (23 克)<br />
9. 玉米.粟米 (適量)<br />
10. 蛋黃醬 (適量)<br />
11. 起司.芝士 (適量)<br />
12. 培根.煙肉 (1-2條,切幼條)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在杯子裡,將一些糖加入一些熱水(30ml)中。 攪拌直到糖溶解。加入室溫水(40 ml),確保水溫在30。C左右。加入乾酵母,拌勻備用<br />
2. 在碗裡,將高筋麵粉、鹽和剩餘的糖拌勻<br />
3. 把酵母水、牛奶(15ml)和蛋液加入麵粉中,拌勻<br />
4. 用手混合和揉麵團,直到沒有剩留麵粉<br />
5. 把麵團放在桌子上拉揉 100 次或約 7 分鐘<br />
6. 拍麵團在桌子上並折疊,重覆 2 分鐘<br />
7. 將牛油塗在麵團上,揉搓至光滑(約 7 分鐘)<br />
8. 拍麵團在桌子上並折疊,重覆 2 分鐘,直到它可以拉伸成薄膜<br />
9. 用保鮮膜或濕毛巾蓋住麵團,發酵60分鐘( 30。C)<br />
10. 把麵團移到桌子上,對折成三分之一 (上下),再重複一次(左右)<br />
11. 用保鮮膜或濕毛巾蓋住麵團,發酵30分鐘( 30。C)<br />
12. 在麵團上撒些麵粉,弄平,然後分成4等份<br />
13. 將邊緣拉到中心並捲起來做成一個球,做成共4個球<br />
14. 用保鮮膜或濕毛巾蓋住麵團,靜置20分鐘<br />
15. 做型:<br />
15.1 將麵團擀成圓形並放進紙杯<br />
15.2 將麵團由中心向邊緣推,中心較薄些<br />
15.3 用保鮮膜蓋住麵團,發酵60分鐘( 30。C)<br />
16. 混合玉米、蛋黃醬和培根<br />
17. 麵團發酵後,在邊緣刷上蛋液(可選),然後把玉米混合物放在麵團上<br />
18. 在麵團上面,擠一些蛋黃醬並撒上芝士<br />
19. 把烤箱預熱:上層溫度200。C,下層170。C<br />
20. 放麵團進烤箱烘烤:上層溫度200。C,下層170。C 8-9分鐘<br />
21. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 加入玉米的蛋黃醬不要加太多,因為會令麵包過濕<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Corn and Bacon Bread in Japanese Style~.~.~.<br /><br />
SumLook children love corn bread. I have studied some japanese recipes and have come up this recipe. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/PbBP1f_JMtU" target="_blank">https://youtu.be/PbBP1f_JMtU</a><br /><br />
This recipe can make 4 servings.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (150 g)<br />
2. Sugar (15 g)<br />
3. Salt (3 g)<br />
4. Dry Yeast (3 g)<br />
5. Water (30。C,70 ml)<br />
6. Egg (23 g, 1/2 egg, whisked)<br />
7. Milk (15ml, 1 Tbsp)<br />
8. Unsalted butter (23g)<br />
9. Corn (some)<br />
10. Mayo (some)<br />
11. Cheese (some)<br />
12. Bacon (1-2 strips, julienned)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a cup, add some sugar into some hot water (30ml). Stir until sugar is dissolved. Add room temperature water (40ml) and make sure water is about 30。C. Add in dry yeast. Mix and set aside<br />
2. In a bowl, mix strong flour, salt and remaining sugar<br />
3. Add water with yeast, milk (15ml) and egg into flour, mix well<br />
4. Mix and knead the dough by hand until no flour is left<br />
5. Knead the dough by rubbing on the table for 100 times or about 7 mins<br />
6. Tap and fold the dough for 2 mins<br />
7. Spread butter on to dough, rub and knead until smooth (about 7 mins)
8. Tap and fold the dough for 2 mins until it can be stretched to thin film<br />
9. Cover the dough with plastic wrap or damp towel, ferment for 60 mins at 30。C<br />
10. Move the dough to the table, fold into thirds (up and down), repeat one more time (left and right)<br />
11. Cover the dough with plastic wrap or damp towel, ferment for 30 mins at 30。C<br />
12. Sprinkle flour on the dough, divide it into 4 equal shares<br />
13. Pull the edge to the center and roll it up to make a ball (4 balls in total)<br />
14. Cover the dough with plastic wrap or damp towel, rest for 20 mins<br />
15. Forming:<br />
15.1 Roll the dough into circle and put onto paper cup<br />
15.2 Push the dough from center to the edge so the center is thinner<br />
15.3 Cover the dough with plastic wrap, ferment for 60 mins at 30。C<br />
16. Mix corn, mayo and bacon
17. When the dough is ready, brush egg wash on the edge (optional), then spoon the corn mixture onto the dough<br />
18. Squeeze some mayo then sprinkle cheese on top<br />
19. Preheat the oven: uppdr temperature of 200。C, lower 170。C<br />
21. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Don't add too much mayo for mixing corn because it will make the bread too wet<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-70648786339013778062023-02-26T20:17:00.004+08:002023-03-01T18:30:32.013+08:00日式黑芝麻貝果 Black Sesame Bagel in Japanese Style<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/pb8GIaHzkQU" width="400" youtube-src-id="pb8GIaHzkQU"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠很喜歡吃貝果,參考了西方和日式的食譜,加以改良了,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/pb8GIaHzkQU" target="_blank">https://youtu.be/pb8GIaHzkQU</a><br /><br />
這食譜可製作出大約 6個貝果份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 高筋麵粉 (300 克)<br />
2. 砂糖 (15 克)<br />
3. 鹽 (5 克)<br />
4. 乾酵母 (2 克)<br />
5. 水 (30度,180 ml)<br />
6. 黑芝麻 (25 克)<br />
7. 蜜糖.蜂蜜 (1 湯匙)<br />
8. 芝士.起司 (適量,可選)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 在杯子裡,將糖加入一些熱水(60ml)中。 攪拌直到糖溶解。加入室溫水(120 ml),確保水溫在30。C左右。加入乾酵母,拌勻備用<br />
2. 在一個碗裡,將高筋麵粉過篩,加入鹽,拌勻<br />
3. 把酵母水(分3次)加入麵粉中,拌勻<br />
4. 用手混合和揉麵團,直到沒有剩留麵粉<br />
5. 分數次將黑芝麻加入到麵團裡,揉勻<br />
6. 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
7. 繼續折疊和揉麵團一會兒(大約1分鐘)<br />
8. 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
9. 在麵團上撒些麵粉,弄平,然後分成6等份<br />
10. 將邊緣拉到中心並捲起來做成一個球,做成共6個球<br />
11. 用保鮮膜或濕毛巾蓋住麵團,靜置20分鐘( 27。C)<br />
12. 做型:<br />
12.1 將麵團擀成15cm x 10cm的大小 (如果你喜歡芝士,可以在壓扁的麵團上加入芝士)<br />
12.2 將麵團捲成條狀。捏合接缝處來封上接缝處<br />
12.3 滾動並拉伸成更長的條子<br />
12.4 將條子的一端壓扁變大,然後做成環狀,用扁的一端包住小的一端,捏合封上接缝處<br />
12.5 將環麵團放在烘焙紙上<br />
12.6 用保鮮膜或濕毛巾蓋住麵團,靜置發酵20分鐘( 27。C)<br />
13. 把烤箱預熱至230度<br />
14. 燒開一鍋熱水 (1000 ml),加入一大勺蜂蜜,拌勻<br />
15. 將貝果的每一面焯20 秒。取出貝果,並鋪在烘焙紙上<br />
16. 將貝果以 230 °C 烘烤 16-18 分鐘至金黃<br />
17. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 芝士.起司可選自己的喜愛芝士和溶度<br />
2. 在焯貝果後立即烘烤,因為隨著時間的流逝,它會失去光澤<br />
3. 靜置發酵溫度為27度。可以放入發酵機<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Black Sesame Bagel in Japanese Style~.~.~.<br /><br />
SumLook loves bagels. I have studied both western and japanese recipes and have come up this recipe. This recipe is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/pb8GIaHzkQU" target="_blank">https://youtu.be/pb8GIaHzkQU</a><br /><br />
This recipe can make 6 bagels.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Strong flour or bread flour (300 g)<br />
2. Sugar (15 g)<br />
3. Salt (5 g)<br />
4. Dry Yeast (2 g)<br />
5. Water (30。C,180 ml)<br />
6. Black Sesame (25 g)<br />
7. Honey (1 Tbsp)<br />
8. Cheese (some, optional)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. In a cup, add sugar into some hot water. Stir until sugar is dissolved. Add room temperature water and make sure water is about 30。C. Add in dry yeast. Mix and set aside<br />
2. In a bowl, sieve strong flour, add salt and mix well<br />
3. Add water with yeast (in 3 times) into flour, mix well<br />
4. Mix and knead the dough by hand until no flour is left<br />
5. Bit by bit, add black sesame into the dough, mix well<br />
6. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
7. Keep folding and kneading the dough for a while (about 1 min)<br />
8. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
9. Sprinkle flour on the dough, divide it into 6 equal shares<br />
10. Pull the edge to the center and roll it up to make a ball (6 balls in total)<br />
11. Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
12. Forming:<br />
12.1 Roll the dough into 15cm x 10 cm big (If you prefer cheese, can add cheese onto flattened dough)<br />
12.2 Roll the dough into a stick. Close the seam by pinching<br />
12.3 Roll and stretch into a longer stick<br />
12.4 Flatten one end to make it big, then make a ring, wrap the small end with flat end, pinch to close the seam<br />
12.5 Lay the ring on baking paper<br />
12.6 Cover the dough with plastic wrap or damp towel, rest for 20 mins (at 27。C)<br />
13. Preheat the oven to 230。C<br />
14. Boil a pot of hot water (1000 ml), add a big spoon of honey and mix well<br />
15. Blanch each side of bagel for 20 seconds. Take out bagel and lay it on baking paper<br />
16. Bake the bagels at 230 。C for 16-18 mins until golden<br />
17. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Can choose your favourite cheese of different melting point<br />
2. After blanching bagels, bake them right away because it will lose the gloss as time passes by<br />
3. Temperature for the rise or rest time is 27。C. Can put the dough in fermentation room<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-76435796088425854352023-02-26T08:38:00.001+08:002023-02-26T08:38:14.758+08:00荷蘭豆炒臘腸 Fry Snow Peas with Chinese Sausage<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="__n202qV6ok" width="400" height="322" src="https://www.youtube.com/embed/__n202qV6ok"></iframe></div>
<br />
<span style="font-family: arial;"><span style="font-size: medium;">
森綠突然想起父親做的荷蘭豆炒臘腸,很想念其美味。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/__n202qV6ok" target="_blank">https://youtu.be/__n202qV6ok</a><br /><br />
這食譜可製作出大約4-5個人的份量<br /><br />
1. 荷蘭豆 (約1 斤,除去邊的硬纖維)<br />
2. 蒜仔.蒜苗 (適量,切段)<br />
3. 冬菇 (3-4 顆,切片或絲)*<br />
4. 臘腸 (1-2條,切幼片)<br />
5. 蒜頭 (3瓣,切成蓉)<br />
<br />
* 保留浸冬菇的水<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
1. 蠔油 (1.5 湯匙)<br />
2. 豉油 (1.5 湯匙)<br />
3. 糖 (2 茶匙)<br />
4. 米酒 (2 茶匙)<br />
5. 浸冬菇的水或水 (125 ml)<br />
6. 粟粉水<br />
7. 白胡椒粉 (適量)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1.首先處理好材料:<br />
1.1 將乾香菇浸泡至變軟。然後把香菇中的水擠出來,保留浸香菇的水備用。把香菇切片<br />
1.2 將臘腸焯5分鐘,然後切片 (切去頭和尾不要)<br />
1.3 在荷蘭豆上切一小刀口,把它掰開,把它的主脈摘掉,然後把荷蘭豆倒過來,也把主脈摘掉<br />
2. 在平底鍋,中火,將臘腸略炒<br />
3. 加入蒜頭,然後加入冬菇,略炒<br />
4. 加入米酒(2 茶匙),炒至臘腸有點金黃<br />
5. 加入荷蘭豆,略炒。 然後加糖(2 茶匙)調味,略炒<br />
6. 加入蠔油 (1.5 湯匙)、浸香菇的水 (125 ml)和醬油 (1.5 湯匙)調味,炒勻<br />
7. 加入蒜苗和白胡椒粉,炒至荷蘭豆呈較深綠色<br />
8. 用粟粉水勾芡<br />
9. 然後就完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在步驟6,浸香菇的水,如不足夠便用水來補足<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~Recipe of Fry Snow Peas with Chinese Sausage~.~.~<br /><br />
SumLook suddenly thought of my father's dish, and recalled all the deliciousness. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/__n202qV6ok" target="_blank">https://youtu.be/__n202qV6ok</a><br /><br />
This recipe can make 4-5 persons servings<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Snow Peas (about 1 tael, remove the main vein)<br />
2. Garlic Sprout (some, cut into short pieces)<br />
3. Dry Shiitake Mushroom(3-4 pieces, sliced)*<br />
4. Chinese Sausage (1-2sticks, sliced)<br />
5. Garlic (3 cloves, minced)<br />
<br />
* Save the water used for soaking mushrooms<br />
<br />
<span style="color: #ffa400;">Seasonings:</span><br />
1. Oyster Sauce (1.5 Tbsp)<br />
2. Soya Sauce (1.5 Tbsp)<br />
3. Sugar (2 tsp)<br />
4. Rice Wine (2 tsp)<br />
5. Water for soaking dry mushroom (125 ml)<br />
6. Cornstarch solution<br />
7. White pepper (some)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. First prepare the ingredients:<br />
1.1 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Slice Shiitake mushrooms<br />
1.2 Blanch Chinese preserved sausage for 5 minutes, then thinly slice it (remove the tips of sausage)<br />
1.3 Make a small cut in the tip of snow pea, break it and pull off the vein. Turn snow pea upside down, do the same.<br />
2. In a frying pan, Over medium fire, fry chinese sausage a bit<br />
3. Add garlic then shiitake mushroom, fry a bit<br />
4. Add in rice wine (2 tsp), fry until Chinese sausage is a bit golden<br />
5. Add snow peas, fry a bit. Then season with sugar, fry a bit<br />
6. Season with oyster sauce(1.5 Tbsp), water used for soaking mushroom(125 ml), soya sauce(1.5 Tbsp). Fry and mix well <br />
7. Add in garlic sprout and white pepper, fry till snow peas turn darker green<br />
8. Thicken the sauce with cornstarch solution<br />
9. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal tips and thoughts:</span><br />
1. For step 6, first use water squeezed out from mushrooms, if it is not enough, use water to make up the volume needed<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br />
<br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-69790309661661055002023-02-01T20:00:00.004+08:002023-02-01T20:00:31.375+08:00藍莓瑪芬.鬆餅 Blueberry Muffin<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/eOmh72iZbW4" width="400" youtube-src-id="eOmh72iZbW4"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
這是森綠改良了的藍莓瑪芬食譜,加了桃核粉令其香氣大增,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/eOmh72iZbW4" target="_blank">https://youtu.be/eOmh72iZbW4</a><br /><br />
這食譜可製作出大約 4-5人的份量。<br /><br />
<span style="color: #ffa400;">粉類材料:</span><br />
1. 低筋麵粉 (220 克)<br />
2. 桃核粉 (30 克)<br />
3. 肉桂粉 (2 茶匙)<br />
4. 泡打粉 (10 克)<br />
<br />
<span style="color: #ffa400;">非粉類材料:</span><br />
1. 植物油(50 克)<br />
2. 無鹽奶油.牛油(50 克)<br />
3. 希臘優格(65 克)<br />
4. 砂糖 (70 克)<br />
5. 椰糖 (30 克)<br />
6. 牛奶(45 克)<br />
7. 鮮奶油 (20 克)<br />
8. 雞蛋 (2顆,拌勻)<br />
9. 香草籽醬 (1/2 茶匙)<br />
10. 藍莓 (隨意)
<br />
<span style="color: #ffa400;">菠蘿酥粒:</span><br />
1. 無鹽奶油.牛油(25 克)<br />
2. 低筋麵粉 (25 克)<br />
3. 砂糖 (20 克)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 把烤箱預熱20分鐘至200度<br />
2. 將核桃磨成粉狀<br />
3. 準備粉類材料<br />
3.1 在一個大碗裡,篩入低筋麵粉和泡打粉<br />
3.2 加入肉桂粉和核桃粉,拌勻<br />
4. 準備非粉類材料<br />
4.1 在另一個碗裡,混合已融化的無鹽奶油.牛油、植物油、糖、椰糖<br />
4.2 加入雞蛋、希臘優格、牛奶、鮮奶油、香草籽醬<br />
4.3 拌勻<br />
5. 逐小,把蛋液加入麵粉中,拌勻,做成麵糊
6. 將麵糊加入鬆餅杯中,填滿容量的 60%。在上面加藍莓<br />
7. 將鬆餅放入烤箱,200 度下烤 10 分鐘<br />
8. 等待的時候,做菠蘿酥粒<br />
8.1 將麵粉、糖和無鹽奶油.牛油加入碗中<br />
8.2 將糖和麵粉揉入無鹽奶油.牛油中<br />
8.3 並做成小粒塊<br />
9. 烘烤鬆餅10分鐘後,將菠蘿酥粒放在鬆餅上<br />
10. 用180度再烤15分鐘<br />
11. 把牙籤剌入鬆餅看看鬆餅是否已烤好,乾淨的牙籤表示鬆餅已烤好了<br />
12. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 也可以用蛋糕模來烤,但可能需要烤多一點時間<br />
2. 很多人用了杏仁粉來做,但多了一些苦澀味,所以森綠用桃核粉代替<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Recipe of Blueberry Muffin~.~.~.<br /><br />
SumLook has revised a recipe for blueberry by adding walnut powder, which makes the muffin more yummy and aromatic. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/eOmh72iZbW4" target="_blank">https://youtu.be/eOmh72iZbW4</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Dry Ingredients: </span> <br />
1. Soft Flour (220 g)<br />
2. Grounded Walnut (30 g)<br />
3. Grounded Cinnamon (2 tsp)<br />
4. Baking Powder (10 g)<br />
<br />
<span style="color: #ffa400;">Wet Ingredients:</span><br />
1. Vegetable Oil(50 g)<br />
2. Unsalted Butter(50 g)<br />
3. Greek Yogurt(65 g)<br />
4. Sugar (70 g)<br />
5. Coconut Sugar (30 g)<br />
6. Milk(45 g)<br />
7. Whipping Cream (20 g)<br />
8. Eggs (2, whisked)<br />
9. Vanilla bean paste (1/2 tsp)<br />
10. Blueberry (some)
<br />
<span style="color: #ffa400;">Crispy top:</span><br />
1. Unsalted Butter(25 g)<br />
2. Soft Flour (25 g)<br />
3. Sugar (20 g)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Preheat the oven for 20 mins to 200。C<br />
2. Ground the walnuts until powder like<br />
3. Prepare powder like ingredients:<br />
3.1 In a big bowl, sieve the soft flour and baking soda<br />
3.2 Add in grounded cinnamon and walnut, mix well<br />
4. Prepare non-powder ingredients:<br />
4.1 In another bowl, mix melted butter, vegetable oil, sugar, coconut sugar<br />
4.2 Add in eggs, greek yogurt, milk, whipping cream, vanilla bean paste<br />
4.3 Mix well<br />
5. Bit by bit, add the egg mixture into the flour and mix well to make a batter<br />
6. Add batter into muffin cup, fill up to 60% of volume. Add blueberries on top<br />
7. Bake the muffins for 10 minutes at 200。C<br />
8. While waiting, make the crispy top:<br />
8.1 Add flour, sugar and butter into a bowl<br />
8.2 Knead the sugar and flour into the butter<br />
8.3 And make small lumps<br />
9. After baking muffins for 10 mins, add the crispy top on top of muffin<br />
10. Bake for another 15 mins at 180。C<br />
11. Stick a toothpick into a muffic to check if it is cooked. A clean toothpick means the muffins are ready<br />
12. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Can also use cake mold to bake it but it might need a bit more time<br />
2. Some recipes make use of almond powder but it has some bitter taste. Thus, I have used Walnut instead<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-46980767582117578252023-01-25T19:43:00.001+08:002023-01-25T19:43:45.043+08:00薯仔炆雞翼 Chicken wings and potato stew<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="322" src="https://www.youtube.com/embed/8-aDqi2MTYI" width="400" youtube-src-id="8-aDqi2MTYI"></iframe></div>
<span style="font-family: arial;"><span style="font-size: medium;"><br />
森綠突然想吃薯仔炆雞翼,便根據記憶做了這道菜。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/8-aDqi2MTYI" target="_blank">https://youtu.be/8-aDqi2MTYI</a><br /><br />
這食譜可製作出大約 4-5人的份量。<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 雞翼 (約 1.5 磅)*<br />
2. 薯仔.土豆 (1個,切大丁)<br />
3. 洋蔥 (1個,切丁或切條)<br />
4. 胡蘿蔔(1/2個條,切丁)<br />
5. 鮮冬菇 (4-5 顆,切片)<br />
6. 大蒜 (3瓣,切蓉)<br />
7. 京蔥(1/條,只用白色部分,切片)<br />
8. 蔥末 (適量)<br />
<br />
* 用醬油 (2 湯匙),糖(2 茶匙),粟粉(2 茶匙)和油(1 茶匙)醃製雞肉<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
1. 醬油 (2 湯匙)<br />
2. 蠔油 (2 湯匙)<br />
3. 味琳 (2 湯匙)<br />
4. 清酒 (2 湯匙)<br />
5. 糖 (2 茶匙)<br />
6. 粟粉 (適量)<br />
7. 熱水(250ml)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 把雞翼洗淨、拍乾<br />
2. 用醬油,糖,粟粉和油醃製雞肉,醃約1-2小時<br />
3. 用中火,將雞翼的一面煎至金黃,然後把另一面煎至金黃<br />
4. 將雞翼從鍋中取出,備用<br />
5. 將雞取出備用<br />
6. 同一個鍋裡,炒香蒜蓉<br />
7. 加入洋蔥炒至金黃<br />
8. 加入薯仔.土豆,略炒(必要時再加些油)<br />
9. 加入紅蘿蔔、鮮香菇和京蔥,略炒<br />
10. 用清酒 (2 湯匙)、味醂 (2 湯匙)、蠔醬 (2 湯匙)、醬油 (2 湯匙)和糖(2 茶匙)調味,拌勻<br />
11. 加入熱水(250ml),然後把雞翼放在上面<br />
12. 蓋上蓋子,用中火煮5分鐘然後小火煨5分鐘<br />
13. 拌勻並逐小加入粟粉水勾芡<br />
14. 最後加入蔥末。 然後就完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 如想入味些,可在雞翼雞腿刺孔,但也會破壞賣相<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~.Recipe of Chicken wings and potato stew~.~.~.<br /><br />
SumLook suddenly wanted to have this dish one day so started to cook it according to my memory. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/8-aDqi2MTYI" target="_blank">https://youtu.be/8-aDqi2MTYI</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients: </span> <br />
1. Chicken wings (about 1.5 lb)*<br />
2. Potato (1, large dice)<br />
3. Onion (1, sliced or diced)<br />
4. Carrot(1/2 stick, diced)<br />
5. Fresh Shiitake Mushrooms (4-5, sliced)<br />
6. Garlic (3 cloves, minced)<br />
7. Leek(1 stick, only white part, sliced)<br />
8. Spring onion (some, diced)<br />
<br />
* Marinate the chicken with Soya Sauce (2 Tbsp), Sugar(2 tsp), Cornstarch(2 tsp) and oil (1 tsp)<br />
<br />
<span style="color: #ffa400;">Seasoning: </span> <br />
1. Soya Sauce (2 Tbsp)<br />
2. Oyster Sauce (2 Tbsp)<br />
3. Mirin (2 Tbsp)<br />
4. Sake (2 Tbsp)<br />
5. Sugar (2 tsp)<br />
6. Cornstarch (Some)<br />
7. Hot Water(250ml)<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Wash the chicken wings and pat them dry<br />
2. Marinate chicken with soya sauce, sugar, cornstarch and oil. Marinate for about 1-2 hours<br />
3. Over medium heat, fry one side of chicken wings until golden. Then fry another side golden also<br />
4. Remove the chicken wings from the pan. Set aside for later use<br />
5. Remove chicken from the heat, set aside<br />
6. In the same pan, fry garlic a bit<br />
7. Add and fry onion until golden<br />
8. Add and fry potato a bit (add some more oil if necessary)<br />
9. Add in carrot, fresh shiitake mushroom and leek, fry a bit<br />
10. Season with Sake (2 Tbsp), Mirin (2 Tbsp), Oyster sauce(2 Tbsp), Soya sauce (2 Tbsp) and sugar (2 tsp), mix well<br />
11. Add in hot water (250 ml), then lay chicken wings on top<br />
12. Put the lid on, over medium heat, cook for 5 mins then simmer for 5 mins over low heat<br />
13. Mix well and add cornstarch solution bit by bit to thicken the sauce<br />
14. Lastly add in diced spring onion. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Can fork some holes in the meat to increase the favor of the meat but the appearance will not be as good<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-58562267613528641052023-01-22T11:14:00.003+08:002023-01-24T12:20:36.281+08:00海南雞醬菜飯 Rice in Hainanese chicken sauce with vegetable<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="rCgXIQB7JSs" width="400" height="322" src="https://www.youtube.com/embed/rCgXIQB7JSs"></iframe></div>
<br />
<span style="font-family: arial;"><span style="font-size: medium;">
森綠一家都很喜歡吃海南雞的菜飯,試了這隻牌子,較少添加劑,再自己加香料和小棠菜,做出來的味道很不錯。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/rCgXIQB7JSs" target="_blank">https://youtu.be/rCgXIQB7JSs</a><br /><br />
這食譜可製作出大約4-5人份的海南雞醬菜飯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 米或珍珠米 (2.5 米杯,即 450 亳升)<br />
2. 香茅 (3-4枝)<br />
3. 高良薑.南薑 (2件,隨意)<br />
4. 紅蔥頭 (4-5個,隨意)<br />
5. 薑 (3-4片)<br />
6. 大蒜 (3 瓣,隨意)<br />
7. 斑蘭葉 (3 片,隨意)<br />
8. 小棠菜 (隨意,視個人喜好)<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
1. 鹽 (1/2 茶匙,或隨個人口味)<br />
2. 水 (600 毫升)<br />
3. 海南雞飯香料醬 . Spice Paste for Hainanese Chicken Rice (2 包,見下圖)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 準備材料:<br />
1.1 大米: 把大米洗淨,浸泡30分鐘,然後瀝乾<br />
1.2 香茅: 去掉香茅的末端,用力拍打並切成小段<br />
1.3 用力拍打薑,大蒜和高良薑.南薑以釋放味道<br />
2. 在煎鍋中,中火,不加油,炒高良薑.南薑、香茅、紅蔥頭、薑和蒜。炒至你能聞到香茅和香草的香味。盡量把紅蔥頭掰開<br />
3. 加入泡好的大米,與香草一起略炒<br />
4. 加入一半的水(300 毫升)和海南雞醬(2 包),拌勻<br />
5. 加入另一半的水(300 毫升)、鹽(1/2 茶匙)和斑蘭葉,拌勻,煮至水沸<br />
6. 蓋上蓋子,用中火煮沸 8 分鐘<br />
7. 然後關火,蓋上蓋子靜候15分鐘<br />
8. 如要加入小棠菜,在等待米飯煮熟時,開始煮菜<br />
8.1 在等待米飯煮熟時,燒一鍋熱水,將糖、鹽、油加入水中<br />
8.2 加入小棠菜,煮熟後取出<br />
8.3 小棠菜去水和切小塊<br />
9. 用中火將米飯重新加熱 2 分鐘<br />
10. 關火。現在米飯已煮好。 除紅蔥頭外,去除所有其他香草<br />
11. 將小棠菜放入米飯中混合,並放入電飯煲保溫<br />
12. 這樣便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 如果不需要加小棠菜,可以跳過第8步驟<br />
2. 森綠通常會煮<a href="https://food.sumlook.com/2021/07/lemongrass-pork-chop.html" target="_blank">香茅豬扒來配此飯</a><br />
<br />
<div class="separator" style="clear: both;"><a href="https://youtu.be/rCgXIQB7JSs" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1200" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMazYWzNj5hM3Zv5QcxgjnmYSF4JDuTYh1SPvzFIXCAhYl12h84JWSOoeedsBRnPMYox7NcXtIbY5HuU2-arXsiKQATfMPTtIVgvxp6m15_dhWaudp7UC6QHCd7tvWgxtkUIuAYkGt4fJq8jpdBpZSV5VULrM-TBQWVmMuIi1vqUjXqzH2XgZkzilIA/s320/Hainanese.jpg" width="320" /></a></div>
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~.~Reciype of Rice in Hainanese chicken sauce with vegetable in English~.~.~<br /><br />
SumLook's family loves Hainanese chicken rice. I have tried the spice paste of this brand, added also other ingredients and the flavored rice turned out to be quite good. I found this dish easy to make and yummy. Below is my recipe. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/rCgXIQB7JSs" target="_blank">https://youtu.be/rCgXIQB7JSs</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Rice or Japanese rice (2.5 rice cups, 450 ml)<br />
2. Lemongrass (3-4 sticks)<br />
3. Galangal (2, personal preference)<br />
4. Shallots (4-5)<br />
5. Ginger (3-4 slices)<br />
6. Garlice (3 cloves)<br />
7. Pandan leaves (3 pieces, personal preference)<br />
8. Shanghai Bak Choy (personal preference)<br />
<br />
<span style="color: #ffa400;">Seasonings:</span><br />
1. Salt (1/2 tsp)<br />
2. Water (600 ml)<br />
3. Spice Paste for Hainanese Chicken Rice (2 packs, see pic below)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Prepare the ingredients:<br />
1.1 Rice: Wash the rice and soak for 30 minutes and then drain<br />
1.2 Lemongrass: Remove the end of lemongrass, hammer and cut it into shorter pieces<br />
1.3 Also hit ginger, garlic and Galangal to release the flavor<br />
2. In a frying pan, over medium fire, without oil, fry Galangal, lemongrass, shallot, ginger and garlic. Fry until you can smell the strong scent of lemongrass and herbs. Also try to break shallots apart<br />
3. Add soaked rice into the pan and fry a bit with the herbs<br />
4. Add in half portion of water (300ml) and Hainanese Chicken sauce, mix well<br />
5. Add in the other half of water (300ml), salt (1/2 tsp) and pandan leaves, mix well, cook until boil<br />
6. Put on the lid and boil for 8 minutes over medium heat<br />
7. Then turn off fire, wait for 15 minutes with lid on<br />
8. If you are to add Shanghai Bak Choy, boil it while waiting for the rice, <br />
8.1 Boil a pot of hot water, add sugar, salt, oil into water<br />
8.2 Add in Shanghai Bak Choy, pick out when cooked<br />
8.3 Remove water from Shanghai Bak Choy and cut into small pieces<br />
9. Reheat the rice for 2 minutes over medium heat<br />
10. Turn off heat. The rice is done now. Except shallots, remove all other herbs<br />
11. Add Shanghai Bak Choy into rice and keep warm in rice cooker<br />
12. And it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. If you don't need to add Shanghai Bak Choy, can skip step 8 <br />
2. Sumlook usually cooks <a href="https://food.sumlook.com/2021/07/lemongrass-pork-chop.html" target="_blank">Lemongrass Pork Chop</a>to go with this rice<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
<div class="separator" style="clear: both;"><a href="https://youtu.be/rCgXIQB7JSs" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1200" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMazYWzNj5hM3Zv5QcxgjnmYSF4JDuTYh1SPvzFIXCAhYl12h84JWSOoeedsBRnPMYox7NcXtIbY5HuU2-arXsiKQATfMPTtIVgvxp6m15_dhWaudp7UC6QHCd7tvWgxtkUIuAYkGt4fJq8jpdBpZSV5VULrM-TBQWVmMuIi1vqUjXqzH2XgZkzilIA/s320/Hainanese.jpg" width="320" /></a></div>
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-19781030683488765452023-01-15T07:59:00.001+08:002023-01-15T07:59:53.440+08:00白蘿蔔味噌湯 Miso soup with white turnip<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="L98kCQmbg7I" width="400" height="322" src="https://www.youtube.com/embed/L98kCQmbg7I"></iframe></div>
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<span style="font-family: arial;"><span style="font-size: medium;">
森綠一家都愛味噌湯,趁著現在是白蘿蔔的季節煮了這道白蘿蔔味噌湯。材料簡單又好味又容易做,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/L98kCQmbg7I" target="_blank">https://youtu.be/L98kCQmbg7I</a><br /><br />
這食譜可製作出大約4-5人份量<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 白蘿蔔 (1條中型,切1厘米厚的圓形)<br />
2. 胡蘿蔔 (1/2 條,切薄圓形片)<br />
3. 鴻禧菇 (1 包)<br />
4. 油豆腐 (6-8顆,切3幼條)<br />
5. 昆布 (1片,切幼條)<br />
6. 白米 (1湯匙,先洗淨)<br />
7. 豬肉湯底 (750 亳升)<br />
8. <a href="https://food.sumlook.com/2021/11/basic-how-to-prepare-japanese-dashi.html" target="_blank">日式柴魚高湯 (750 亳升)</a><br />
9. 蔥 (適量,切丁)<br />
10 乾元貝 (1 顆,用水浸好, 可選)<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
1. 味噌 (3湯匙)<br />
2. 鹽 (1 茶匙)<br />
3. 糖 (2 茶匙)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. <a href="https://food.sumlook.com/2021/11/basic-how-to-prepare-japanese-dashi.html" target="_blank">準備日式柴魚高湯</a>並以約 1:1 份量與豬肉湯混合<br />
2. 以中火將肉湯煮沸,然後加入昆布,煮10分鐘<br />
3. 加入白蘿蔔和米粒,以中火煮30分鐘。記得蓋上蓋子但留個小縫隙<br />
4. 轉小火,煮10分鐘<br />
5. 加入胡蘿蔔、鴻禧菇和油豆腐,中火煮15分鐘<br />
6. 用湯把味噌(3 湯匙)稀釋,拌勻至順滑,然後加入湯裡<br />
7. 加糖 (2 茶匙)和鹽 (1 茶匙)調味<br />
8. 最後在上面撒上蔥花。 這樣就完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在步驟2,昆布也可以先加入肉湯煮好後才切幼條<br />
2. 如加乾元貝,在步驟1,連同浸乾元貝的水一起加入肉湯內<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
<br />
<br />
~.~Recipe of Miso soup with white turnip~.~.~<br /><br />
SumLook family loves Miso soup. Currently white turnip is in season so I cook this soup for my family. This dish is easy to make and is very yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/L98kCQmbg7I" target="_blank">https://youtu.be/L98kCQmbg7I</a><br /><br />
This recipe can make 4-5 servings<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. White Turnip (1 medium, cut into circles with 1cm thickness)<br />
2. Carrot (1/2, sliced into circles)<br />
3. Small brown mushroom (1 pack)<br />
4. Fried Bean Curds (6-8 pieces, cut into 3 slices)<br />
5. Kombu.Kelp (1 piece, cut into thin slices)<br />
6. Rice grain (1 tbsp, rinse well)<br />
7. Pork Broth (750 ml)<br />
8. <a href="https://food.sumlook.com/2021/11/basic-how-to-prepare-japanese-dashi.html" target="_blank">Japanese Bonito Fish Flakes Dashi (750 ml)</a><br />
9. Spring onion (some, diced)<br />
10. Dried scallop (1, soak it with water, optional)<br />
<br />
<span style="color: #ffa400;">Seasonings:</span><br />
1. Miso (3 Tbsp)<br />
2. Salt (1 tsp)<br />
3. Sugar (2 tsp)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. <a href="https://food.sumlook.com/2021/11/basic-how-to-prepare-japanese-dashi.html" target="_blank">Prepare the Japanese bonito fish flake dashi</a> and mix with pork broth<br />
2. Boil over medium heat, then add in Kombu.Kelp and boil for 10 minutes<br />
3. Add in white turnip and rice grain, boil for 30 minutes over medium heat. Remember to put on lid but leave a small gap<br />
4. Turn to low heat, cook for 10 minutes<br />
5. Add in carrot, small brown mushroom and fried bean curd, boil for 15 mins over medium heat<br />
6. Use the soup to dilute the miso paste (3 Tbsp), mix until smooth, then add into the soup<br />
7. Season with sugar (2 tsp) and salt (1 tsp)<br />
8. Lastly, sprinkle diced spring onion on top. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal tips and thoughts:</span><br />
1. In step 2, a whole piece of Kombu.Kelp can be added into broth first, then julienne it after it is cooked<br />
<br />
2. If dried scallop is used, can add it, together with the water used for soaking, into the broth in step 1<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br />
<br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-51483583797503458972022-12-23T07:37:00.003+08:002022-12-23T19:29:28.970+08:00白蘿蔔煎餅 Chinese Turnip Pancake : 蘿蔔糕愛好者的另一安慰<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="TD5xBZdXgco" width="400" height="322" src="https://www.youtube.com/embed/TD5xBZdXgco"></iframe></div>
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森綠很喜歡吃蘿蔔糕,但蒸煮時間長,所以便試用煎餅粉方法做以慰勞自己。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/TD5xBZdXgco" target="_blank">https://youtu.be/TD5xBZdXgco</a><br /><br />
這食譜可製作出大約 2個 28厘米直徑煎餅的份量<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 白蘿蔔 (1 個中型大小,刨幼絲)*<br />
2. 蝦米 (1-2 湯匙,切細丁)<br />
3. 冬菇 (3 顆,切絲或切粒)*<br />
4. 臘腸 (1條,切幼條)<br />
5. 中芹.香芹 (2 湯匙或適量,切丁)<br />
6. 鹽 (1 茶匙)<br />
* 保留浸冬菇的水和白蘿蔔出水後的白蘿蔔水<br />
<br />
<span style="color: #ffa400;">麵糊材料**:</span><br />
1. 雞蛋 (2 顆)<br />
2. 中筋麵粉 (200 克)<br />
3. 粟粉.玉米粉 (60 克)<br />
4. 洋蔥粉 (2 茶匙,可免)<br />
5. 大蒜粉 (2 茶匙,可免)<br />
6. 鹽 (1 茶匙)<br />
7. 白胡椒粉 (適量)<br />
8. 蘿蔔水或水 (200-300 ml)<br />
** 可以用現成的煎餅粉<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
1. 蠔油 (1 湯匙)<br />
2. 豉油 (1 湯匙)<br />
3. 糖 (1 茶匙)<br />
4. 米酒 (2 茶匙)<br />
5. 浸冬菇的水 (2 湯匙)<br />
6. 薑汁 (2 茶匙)<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1.首先處理好材料:<br />
1.1 將乾香菇浸泡至變軟。然後把香菇中的水擠出來,保留浸香菇的水備用。把香菇切幼絲或切粒<br />
1.2 將蝦米洗淨,然後切細丁<br />
1.3 將臘腸焯5分鐘,然後切幼絲或切粒 (切去頭和尾不要)<br />
1.4 去掉蘿蔔的頂部和底部,然後去皮兩次。將蘿蔔刨幼絲,然後在蘿蔔絲中加入少許鹽(1 茶匙),拌勻並靜置15分鐘。從蘿蔔中擠出大部分水分,保留蘿蔔水備用<br />
2. 準備餡料:<br />
2.1 在平底鍋,中火,將香菇略炒。然後加入臘腸、蝦米略炒<br />
2.2 加入米酒(2 茶匙),炒至臘腸有點金黃<br />
2.3 轉小火,加入蠔油 (1 湯匙)、浸香菇的水 (2 湯匙)、醬油 (1 湯匙)和糖(1 茶匙)調味。略炒,然後離火備用<br />
3. 準備煎餅的麵糊:<br />
3.1 將中筋麵粉、玉米粉、洋蔥粉、大蒜粉、鹽和白胡椒粉混合拌勻<br />
3.2 加入雞蛋和蘿蔔水(或水),拌勻成麵糊<br />
3.3 將蘿蔔、餡料、薑汁(2 茶匙)和中芹丁加入麵糊中,拌勻<br />
4. 中火,將麵糊平鋪在煎鍋上,蓋上鍋蓋煎<br />
5. 翻到另一面,煎至兩面金黃<br />
6. 然後就完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 在步驟3.2,先用蘿蔔水,如不足夠便用水來補足<br />
2. 因蘿蔔的大小不一,煎餅粉的份量可以自己調整<br />
3. 煎餅粉可以直接用現成已混合的煎餅粉或韓式煎餅粉<br />
<br />
我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
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~.~Recipe of Chinese Turnip Pancake~.~.~<br /><br />
SumLook loves Chinese Turnip Cake but it takes quite some time to cook and steam. Therefore, I tried to use pancake way to cook a alternative snack, Chinese Turnip Pancake. It is very easy to make. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/TD5xBZdXgco" target="_blank">https://youtu.be/TD5xBZdXgco</a><br /><br />
This recipe can make 2 round pancakes with 28cm diameter<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Turnip (1 medium size, shredded)*<br />
2. Dry shrimp (1-2 Tbsp, finely diced)<br />
3. Dry shiitake mushroom (3, julienned or diced)*<br />
4. Chinese Preserved sausage (1 stick, julienned or diced)<br />
5. Chinese celery (2 Tbsp, diced)<br />
6. Salt (1 tsp)<br />
* Save the water used for soaking mushrooms and the water squeezed out from turnip<br />
<br />
<span style="color: #ffa400;">Pancake Batter**:</span><br />
1. Egg (2)<br />
2. Plain flour (200-300g)<br />
3. Corn starch (60g)<br />
4. Onion powder (2 tsp, optional)<br />
5. Garlic powder (2 tsp, optional)<br />
6. Salt (1 tsp)<br />
7. White pepper (some)<br />
8. Water squeezed out from Turnip or water (200 ml)<br />
** Can use pancake mix<br />
<br />
<span style="color: #ffa400;">Seasonings:</span><br />
1. Oyster Sauce (1 Tbsp)<br />
2. Soya Sauce (1 Tbsp)<br />
3. Sugar (1 tsp)<br />
4. Rice Wine (1 tsp)<br />
5. Water for soaking dry mushroom (2 Tbsp)<br />
6. Ginger juice (2 tsp)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. First prepare the ingredients:<br />
1.1 Soak dry Shiitake mushrooms until they are soft. Squeeze out the water from mushrooms. Keep the water for later use. Julienne or dice Shiitake mushrooms<br />
1.2 Rinse dry shrimps, then dice<br />
1.3 Blanch Chinese preserved sausage for 5 minutes, then thinly slice or dice it (remove the tips of sausage)<br />
1.4.Remove the top and bottom of turnip, then peel it twice. Shred turnip finely. Then add some salt into shredded turnip and sit for 15 mins. Squeeze out most of the water from turnip. Save the liquid for later use<br />
2. Prepare the filling:<br />
2.1 In a frying pan, over medium heat, fry shiitake mushroom a bit. Then add in chinese sausage, dry shrimps, fry a bit<br />
2.2 Add in rice wine (2 tsp), fry until Chinese sausage is a bit golden<br />
2.3 Over low heat, season with oyster sauce(1 Tbsp), water used for soaking mushroom(2 Tbsp), soya sauce(1 Tbsp) and sugar(1 tsp). <br />
2.4 Fry a bit, then remove from heat and set aside for later use<br />
3. Prepare the batter of the pancake:<br />
3.1 Mix well flour, corn starch, onion powder, garlic powder, salt and white pepper<br />
3.2 Add in egg and turnip water (or water), and mix well<br />
3.3 Add turnip, fillings, ginger juice (2 tsp) and diced chinese celery into the batter, mix well<br />
4. Over medium heat, lay batter flat onto the frying pan, fry with lid on<br />
5. Flip to the other side, fry until both sides are golden<br />
6. Then it is done!<br />
<br />
<span style="color: #ffa400;">Personal tips and thoughts:</span><br />
1. For step 3.2, first use water squeezed out from turnip, if it is not enough, use water to make up the volume needed<br />
2. Since the size of turnip varies, the amount of pancake batter might need to be adjusted <br />
3. Can use the pancake mix or korean pancake mix<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br />
<br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-32224626288551241022022-12-15T19:09:00.001+08:002022-12-15T19:09:24.894+08:00和風三文魚舞茸醬油炊飯 (用 Muji 飯素) Salmon and Mushrooms Rice in Japanese Style<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="gQsjzhFtW7I" width="400" height="322" src="https://www.youtube.com/embed/gQsjzhFtW7I"></iframe></div>
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森綠有時用Muji無印良品的飯素來做便當給孩子帶回學校,Muji 飯素沒有添加劑也蠻方便,當然材料是有限的。看到了Muji出了三文魚飯素,便想用之來做一頓簡單易做、材料又豐富的三文魚炊飯。以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/gQsjzhFtW7I" target="_blank">https://youtu.be/gQsjzhFtW7I</a><br /><br />
這食譜可製作出大約4-5人份的三文魚炊飯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 米或珍珠米 (2.5 米杯,即 450 亳升)<br />
2. 三文魚 (個人喜好,煎熟後切丁)<br />
3. 洋蔥 (1個,切小條)<br />
4. 毛豆.枝豆 (隨意)<br />
5. 胡蘿蔔 (1/2 條,切小條)<br />
6. 鴻禧菇 (1 包,切小條)<br />
<br />
<span style="color: #ffa400;">調味料:</span><br />
1. 和風昆布鰹魚汁 (1.5 + 1 湯匙,見下圖)<br />
2. 味醂 (1.5 +1 湯匙)<br />
3. 鹽 (1/2 茶匙,或隨個人口味)<br />
4. 糖 (1 茶匙)<br />
5. 清酒 (2 湯匙)<br />
6. 水 (325 亳升)<br />
7. 無印良品的三文魚舞茸飯素 (2 包,見下圖))<br />
<br />
<span style="color: #ffa400;">做法:</span><br />
1. 準備材料:<br />
1.1 大米: 把大米洗淨,浸泡30分鐘,然後瀝乾<br />
1.2 三文魚: 用鹽、白胡椒粉和油醃三文魚的兩面,醃30分鐘<br />
1.3 毛豆: 將毛豆煮沸 5 分鐘,然後取出豆並放一邊備用<br />
1.4 飯素: 在一個大碗裡,倒入無印良品的飯素調味包,並加入和風昆布鰹魚汁(1.5湯匙)和味醂 (1.5湯匙),拌勻<br />
2. 在鍋中,用中火將洋蔥炒至略軟<br />
3. 加入胡蘿蔔和鴻禧菇,略炒<br />
4. 加糖 (1茶匙)和鹽(1/2 茶匙)調味,略炒<br />
5. 加入泡好的大米,略炒<br />
6. 加入清酒(2 湯匙),煮至大部份酒已揮發掉<br />
7. 加入飯素調味料和熱水(325 亳升),拌勻並弄平<br />
8. 蓋上蓋子,用中火煮沸8分鐘<br />
9. 然後關火,蓋上蓋子靜候15分鐘<br />
10. 在等待米飯煮熟時,將三文魚的一面煎至金黃色<br />
11. 加入醬油(1 湯匙)、味醂(1 湯匙)和水(1 湯匙)調味<br />
12. 將三文魚翻到另一面並煎至金黃色<br />
13. 把三文魚切成小塊,並去掉魚骨<br />
14. 焗了 15 分鐘後,用中火將米飯重新加熱 2 分鐘<br />
15. 把毛豆和三文魚加入米飯中。拌勻。這樣便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 如想更簡單,可用電飯鍋煮飯,在鍋內加入大米,蔬菜和加入飯的調味料(1-2, 5-7)。在飯將熟時,煎好三文魚並加入已熟的飯中<br />
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我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
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~.~.~Reciype of Salmon and Mushrooms Rice in Japanese Style in English~.~.~<br /><br />
SumLook sometimes uses rice kits from Muji to cook simple lunch box for my sons. Recently, I saw Muji's Salmon and mushrooms rice kit (which of course do not have lot of salmon inside but it contains no additives) and thought of using it to make a salmon rice with a lot of salmon. I found this dish easy to make and yummy. Below is my recipe. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/gQsjzhFtW7I" target="_blank">https://youtu.be/gQsjzhFtW7I</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
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<span style="color: #ffa400;">Ingredients:</span><br />
1. Rice or Japanese rice (2.5 rice cups, 450 ml)<br />
2. Salmon (Personal preference, diced)<br />
3. Onion (1, julienned)<br />
4. Green Soybean.Edamame Bean (some)<br />
5. Carrot (1/2, cut into small sticks)<br />
6. Small brown mushroom (1 pack, into small pieces)<br />
<br />
<span style="color: #ffa400;">Seasonings:</span><br />
1. Katsuo Tsuyu Sauce (Bonito Soya Sauce) (1.5 + 1 Tbsp, see pic below)<br />
2. Mirin (2 + 1 Tbsp)<br />
3. Salt (1/2 tsp, or personal preference)<br />
4. Sugar (1 tsp)<br />
5. Sake (2 Tbsp)<br />
6. Water (325 ml)<br />
7. Muji Salmon and Mushrooms Rice Kit (2 packs, see pic below)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Prepare the ingredients:<br />
1.1 Rice: Wash the rice and soak for 30 minutes and then drain<br />
1.2 Salmon: Marinate both sides of salmon with salt, white pepper and oil, for 30 minutes<br />
1.3 Green Soybeans.Edamame: Boil green soybeans for 5 minutes, then remove and set aside the beans<br />
1.4 Rice Seasoning: In a big bowl, pour in Muji rice seasoning kits. Then add in Bonito Soya Sauce (1.5 Tbsp) and Mirin (1.5 Tbsp), stir well<br />
2. In a frying pan, over medium fire, fry onion until a bit soft<br />
3. Add in carrot and small brown mushrooms, fry a bit<br />
4. Season with sugar (1 tsp) and salt (1/2 tsp), fry a bit<br />
5. Add in soaked rice, fry a bit<br />
6. Add in sake (2 Tbsp), fry until most wine is evaporated<br />
7. Add in rice seasoning and hot water (325ml), mix well and lay flat<br />
8. Put on the lid and boil for 8 minutes over medium heat<br />
9. Then turn off fire, wait for 15 minutes with lid on<br />
10. While waiting for the rice, fry one side of the salmon until brownish<br />
11. Add in Soya Sauce(1 Tbsp), Mirin (1 Tbsp)and water (1 Tbsp)to season<br />
12. Flip the salmon and fry the other side until brownish<br />
13. Cut Salmon into small pieces and remove the bones<br />
14. After 15 mins of rest, reheat the rice for 2 minutes over medium heat<br />
14. And it is done!<br />
<br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. For a more simple version, just use the rice cooker to cook the rice. In the rice cooker, mix the rice, all vegetables, and seasonings for rice(1-2, 5-7), then cook the rice. When the rice is about to be ready, fry the salmon and cut into pieces, then mix with the rice <br />
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Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0tag:blogger.com,1999:blog-5736356302522458831.post-57688287057250819572022-12-01T08:28:00.001+08:002022-12-01T08:28:46.881+08:00白蘿蔔粉絲魚湯 Turnip and Vermicelli Fish Soup<div class="separator" style="clear: both; text-align: center;"><iframe class="BLOG_video_class" allowfullscreen="" youtube-src-id="I3LEEPtlQBo" width="400" height="322" src="https://www.youtube.com/embed/I3LEEPtlQBo"></iframe></div>
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<span style="font-family: arial;"><span style="font-size: medium;">
森綠很喜歡魚湯並發現魚湯和很多蔬菜也很配合,試了用白蘿蔔加入魚湯,十分美味,以下是我的食譜,做法簡單,希望你們喜歡。<br />
請按這連結看森綠所做的影片<a href="https://youtu.be/I3LEEPtlQBo" target="_blank">https://youtu.be/I3LEEPtlQBo</a><br /><br />
這食譜可製作出大約4-5人份的湯<br /><br />
<span style="color: #ffa400;">材料:</span><br />
1. 白蘿蔔 (1 條中型,切大塊或半圓)<br />
2. 乾元貝 (1-2顆,浸軟並拆成絲)*<br />
3. 粉絲 (1包,浸軟並剪小段)*<br />
4. 蝦米 (1-2湯匙,略沖洗備用)<br />
5. 油豆腐 (8-9顆,略沖洗備用)<br />
6. 中芹.香芹 (隨意,切粒)<br />
7. <a href="https://youtu.be/VfbIJY-Uivk" target="_blank">魚湯 (1500 亳升)</a><br />
8. 薑片 (數片)<br />
9. 白胡椒粉 (適量)<br />
10. 糖 (2 茶匙)<br />
11. 鹽 (1 茶匙)<br />
* 預先用水浸好 (浸乾元貝的水留用)<br />
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<span style="color: #ffa400;">做法:</span><br />
1. 準備<a href="https://youtu.be/VfbIJY-Uivk" target="_blank">魚湯</a>,把白蘿蔔,浸好的干元貝和用來浸泡干元貝的水放進湯裡一起煮<br />
2. 蓋上蓋子,留一點空隙,中火煮開<br />
3. 當湯煮沸時,加入蝦米和姜,煮至蘿蔔變軟<br />
4. 加入粉絲和油豆腐<br />
5. 如果需要,加一些熱水<br />
6. 將油豆腐壓入湯中吸收湯汁<br />
7. 用鹽和糖調味<br />
8. 上桌時,加入黑或白胡椒和芹菜<br />
9. 然後便完成了!<br />
<br />
<span style="color: #ffa400;">個人心得:</span><br />
1. 可以用佛手瓜來代替也十分美味,但因佛手瓜較容易熟,可在上菜30分鐘前才放入魚湯中煮<br />
2. 可以在湯煮後加入蜆,熟後即上菜,湯會變得十分鮮味、美味!<br />
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我也有寫Blog介紹旅遊,有興趣可到這網址: <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a>
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~.~.~Recipe of Turnip and Vermicelli Fish Soup in English~.~.~<br /><br />
SumLook loves fish soup. This time I try to cook it with turnip and it is very yummy. This recipe is very easy and yummy. I hope you like it.<br />
Please click on this link to see my video: <a href="https://youtu.be/I3LEEPtlQBo" target="_blank">https://youtu.be/I3LEEPtlQBo</a><br /><br />
This recipe can serve 4-5 persons.<br /><br />
<span style="color: #ffa400;">Ingredients:</span><br />
1. Turnip (1 medium size, cut into semi-circles)<br />
2. Dry Scallop (1-2, shredded after soaked)*<br />
3. Vermicelli (1 pack, soaked then cut it short)*<br />
4. Dry shrimps (1-2 Tbsp, rinsed a bit before use)<br />
5. Fried Bean Curd (8-9 pieces, rinsed a bit before use)<br />
6. Chinese Celery (Some, diced)<br />
7. <a href="https://youtu.be/VfbIJY-Uivk" target="_blank">Fish Broth (1500 ml)</a><br />
8. Ginger (3-4 slices)<br />
9. White pepper (Some)<br />
10. Sugar (2 tsp)<br />
11. Salt (1 tsp)<br />
* Need to be soaked in water beforehand (save the water for soaking dry scallop)<br />
<br />
<span style="color: #ffa400;">How to cook:</span><br />
1. Prepare the <a href="https://youtu.be/VfbIJY-Uivk" target="_blank">fish broth</a>. Put turnip, the soaked dry scallop and water for soaking into the broth. Boil over high heat<br />
2. Cover with a lid, leave a small gap, boil over medium heat<br />
3. When the soup boils, add dry shrimps and ginger, boil until turnip is soft<br />
4. Add Vermicelli and fried bean curd<br />
5. Add some hot water if needed<br />
6. Press the fried bean curd into soup to absorb the soup<br />
7. Season with salt and sugar<br />
8. When served, add white pepper and Chinese celery<br />
9. And it is done!<br />
<br /><br />
<span style="color: #ffa400;">Personal thought and Tips:</span><br />
1. Can use Foshugua.Chayote to replace turnip. It is also very yummy. Since Foshugua.Chayote takes less time to cook, can add it into fish broth 30 minutes before the soup is served<br />
2. Can also add clams when the soup is done. The soup will become extra tasty. Yummy!<br />
<br />
We also have a blog on travel, please visit at <a href="http://travel.sumlook.com/">http://travel.sumlook.com</a><br /><br />
Happy cooking!<br />
</span></span>SumLookhttp://www.blogger.com/profile/08278217329920932329noreply@blogger.com0