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Vegetables 蔬菜

紅麴 (紅糟) 燒豆腐 Braised Tofu with Anka Sauce

看起來簡單的豆腐,也可以有濃濃的古早味哦!

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Ingredients

  • 2~3 blocks of firm tofu 老豆腐或百頁豆腐
  • 3~4 fresh shitake mushrooms 新鮮香菇
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意
  • Ground pork 豬絞肉(optional)

Directions

把豆腐切片,用紙巾包住吸掉多餘的水。豆腐片煎兩面到微焦。炒香絞肉(如果要的話。)
Slice tofu block into pieces. Wrap each pieces in paper towels and press to squeeze out excess water. Pan fry each pieces until a little golden brown. (Saute ground pork if needed.)

pan fry each sidestir fry ground pork

新鮮香菇切絲。在鍋中加入薑絲,香菇絲,紅麴醬,一杯水,(或要加絞肉也可。)一起以中火煮約10分鐘直到醬汁燒乾一點即可。
Cut shitake mushrooms into thin pieces. Add ginger and mushrooms into tofu, Anka sauce (Red yeast rice sauce), a cup of water, (and ground pork, optional.) Cook for 10 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up a little.

cook about 10 minuteswith pork
Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

 

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

 

腐乳豆腐 Fermented Tofu Mix

從詹姆士的節目學來的,給平凡的豆腐另一種獨特風味呢!

腐乳豆腐 Fermented Tofu Mix

腐乳豆腐 Fermented Tofu Mix

Ingredients

  • 2 boxes firm tofu 老豆腐
  • 4 pieces of  fermented bean curd, any kind (任何口味豆腐乳)
  • green onion 蔥
  • garlic 蒜
  • celery 芹菜
  • carrot 紅蘿蔔
  • 2 tbsp cooking wine 米酒
  • sesame oil 麻油

Directions

兩塊老豆腐用兩層紙巾包裹吸去水分,這樣下鍋之後會容易把湯汁吸進去。大蒜,紅蘿蔔和芹菜切成小小塊。
Wrap tofu in a double layer of paper towel to absorb water. It will easily absorb broth back to tofu when cooking in the pot later. Cut garlic, carrot and celery into small pieces.

tofu wrapped with paper towelscut carrot and celery into small ppieces

熱鍋加油爆香大蒜,再把切碎的紅蘿蔔加進拌炒。豆腐用手一個一個的撥塊放入鍋中。再拌炒一下下。
Heat oil in a pot. Saute garlic, add carrot. Separate tofu into pieces one by one by hand and put inside the pot. Mix a little.

saute garlic and carrotbreak tofu into big piecesput tofu in the pot

豆腐乳用水調和,和米酒一起加入鍋中以中火煮五分鐘,讓湯汁充分被豆腐吸收。先嚐一嚐再決定要不要加點鹽。
Mix fermented bean curd with some water. Add cooking wine and fermented tofu paste into the pot and simmer for 5 minutes until all the broth is fully absorbed. Add salt if needed (taste first).

fermented tofu mix with watercook in low heat

最後撒上芹菜粒,蔥花和麻油。
Add celery, green onion and sesame oil on top when serve.

sprinkle celery, sesame oil

Note: 豆腐用手撥的會有不規則的邊,比整齊的邊可以吸收更多的湯汁。用不同口味的豆腐乳,像是辣味的或是紅麴的試試看吧!
Separate tofu by hand will create irregular edges that absorb more broth than clean cut edges. Try different flavors of fermented bean curd, such as spicy or red yeast!

 

涼拌馬鈴薯絲(土豆絲)Potato Salad

脆脆爽爽的涼拌馬鈴薯絲,又便宜又好簡單做喔!

涼拌馬鈴薯絲 Potato Salad

涼拌馬鈴薯絲 Potato Salad

涼拌馬鈴薯絲 Potato Salad (spicy)

辣味涼拌馬鈴薯絲 Potato Salad (spicy)

Ingredients

  • 2 potatoes 馬鈴薯(土豆)
  • 1 teaspoon salt 鹽
  • 1 teaspoon sugar 糖
  • 1 tablespoon vinegar or lemon juice 醋或檸檬汁
  • 1 tablespoons sesame oil 麻油
  • Green onion 青蔥絲
  • Chili sauce or powder (optional) 麻辣醬或辣粉

Directions

馬鈴薯削皮切絲 (可以用刨絲工具),用水沖去釋出的澱粉。水要蓋過馬鈴薯絲以免氧化變色。
Peel potato skin and cut into thin shreds (use food shredder). Soak and rise potato shreds in the water to get rid of starch. To prevent oxidation and discoloration, the water has to be cover all potato shreds.

PotatoPut potato shreds in water

馬鈴薯絲在滾水裏燙半分鐘到一分鐘。把燙好的馬鈴薯絲浸在加冰塊的水中保持脆爽口感。
Put potato shreds in boiling water for 30 seconds to 1 minute. Soak in cold water + ice cubes to keep crispy.

cook for 1/2 minute boiling watercook for 1/2 minute in boiling watersoak in ice cold water

將調味料和蔥絲拌入。放置一小時以上使之入味。
Mix in all seasoning and put aside for over 1 hour.

mix in all seasoning

喜愛辣味的也可以拌入麻辣醬或辣椒粉。
For spicy taste, add chili paste or powder.

涼拌馬鈴薯絲 Potato Salad

Note: 馬鈴薯絲要切的很細才好吃,也不要燙太久以免變得太軟而不脆了。
It’s better to make very thin shreds and do not cook too long or the shreds will be too soft.

 

辣拌大頭菜 Spicy Kohlrabi Salad

便宜又有豐富纖維的開胃小菜,一吃就停不了!

辣拌大頭菜 Spicy Kohlrabi Salad

辣拌大頭菜 Spicy Kohlrabi Salad

Ingredients

  • 2 Kohlrabi 大頭菜
  • 2 teaspoons salt 鹽
  • 2 teaspoons vinegar 醋
  • 2 teaspoons sugar 糖
  • 1~2 teaspoons Chili garlic sauce 蒜茸辣椒醬
  • 1 teaspoon sesame oil 麻油
  • Cilantro 香菜

Directions

把大頭菜削皮後,切成小塊。放入兩小匙鹽醃二十分鐘使其出水。
Remove Kohlrabi skin and cut small pieces.  Marinate with 2 teaspoons of salt and wait for 20 minutes until the water comes out.

Remove skinmarinate with salt

用冷水沖掉鹽水擠水瀝乾。拌入醋,糖,蒜茸辣椒醬,再放個十分鐘入味。要吃的時候再拌入麻油和香菜就好了!
Rinse away the salty water in fresh cold water.  Mix in vinegar, sugar, chili garlic sauce and set aside for another 10 minutes for more flavorful taste.  Add sesame oil and chopped cilantro when ready to eat.

mix in vinegar, sugar, chili garlic sause, sesame oilChili galic sause

Note: 大頭菜(意大利蘿蔔)是一種甘藍的品種,幾乎任何地方的都可以生長。大頭菜含豐富的維生素C、鉀、磷,可以生吃,也可以煮熟吃。多吃可防牙齦出血, 加強免疫力。
Kohlrabi (Italian turnip) is a low, stout cultivar of the cabbage that will grow almost anywhere. The kohlrabi is rich in vitamin C, potassium, phosphorus. It can be eaten raw as well as cooked. Eat often can prevent bleeding gums, strengthen the immune system.

涼拌珊瑚草沙拉 Coral Seaweed Salad

清除體內囤積廢物,幫助維持消化道機能,是可吃的化妝品哦!

涼拌珊瑚草 Coral Seaweed Salad

涼拌珊瑚草 Coral Seaweed Salad

Ingredients

  • 1~2 cups Coral Seaweed 乾珊瑚草
  • Onion 洋蔥
  • Celery or cucumber 芹菜或黃瓜
  • Carrot or red bell pepper 紅蘿蔔或紅椒
  • Green onion or cilantro 蔥或香菜
  • 1 teaspoon salt 鹽
  • 1 teaspoon soy sauce 醬油
  • 1 teaspoon sugar 糖
  • 1 teaspoon vinegar 醋
  • 1 teaspoon sesame oil 麻油
  • Garlic (minced) 蒜末
  • Ginger (minced) 薑末
  • Fish sauce (optional) 魚露
  • Chili pepper (optional) 辣椒

Directions

乾的珊瑚草沖掉鹽巴,再泡水至少二十四小時。泡好的珊瑚草會呈透明狀。
Rinse the salt off from the dry coral seaweed. Soak the seaweed in clean water at least 24 hours until it turns transparent.

coral seaweedcoral seaweed
coral seaweed

洋蔥切絲泡水(比較不會太辣),芹菜(或小黃瓜)和紅蘿蔔(或紅椒)切絲備用。將泡好的珊瑚草剪成小段,和切好絲的材料與所有的調味品拌在一起(如愛吃辣的可加入辣椒)。放入冰箱至少兩小時使之入味。吃時上面撒上些香菜或蔥絲,芝麻等。
Cut onion to thin slices and soak in water (to get rid off the spiciness.) Slice celery (or cucumber) and carrot (or red pepper) into strips. Cut soaked coral seaweed into sections. Mix well with all ingredients and seasonings and put in the refrigerator for at least two hours. Garnish top with cilantro or green onion, sesame seeds when serve.

onion soak in watercut coral seaweed to sections

Note:
1. 珊瑚海草含有豐富的酵素,礦物質,鈣,鐵,多種纖維和果凍形式蛋白質。尤其對於皮膚護理,素食和每日膳食纖維攝入量有良好幫助。它自然生長,不包含任何人工肥料或化學。
Coral seaweed is rich in enzyme nutrients, minerals, calcium, iron ,multitude fibers and jelly form proteins. It is especially good for skin care, vegetarian diet and daily fiber diet intake. It grows naturally and contains no artificial fertilizer or chemical.

2. 泡開後的珊瑚草可冷藏為以後食用。除了涼拌之外,還可以加入蜂蜜,水果醋和水或水果,打成果汁飲用。或和紅棗,蓮子,白木耳,冰糖等煮成冰糖“燕窩”湯。還也可以放入打果汁機中打成泥狀做成面膜!
Soaked seaweed may leave in refrigerator for later consumption. In addition to the salad, you can also add honey, fruit vinegar and water or fruit and put in a blander to make healthy juice. Or cook with red dates, lotus seeds, white fungus, rock sugar, to make “rock sugar bird’s nest soup”. Also, it can be placed in the blender to make a facial mask!

 

韓式涼拌黃豆芽 Korean Bean Sprout Salad

隨手做的小菜也可以大受歡迎哦!

韓式涼拌黃豆芽 Korean Bean Sprout Salad

韓式涼拌黃豆芽 Korean Bean Sprout Salad

Ingredients

  • 1 bag of soybean sprouts (1lb or 500g) 黃豆芽一包
  • 1 tablespoon minced garlic 蒜泥
  • 1 ~ 2 tablespoons chili powder (Korean) 韓式辣椒粉
  • 1 tablespoon sesame oil 麻油
  • 1/2 teaspoon salt 鹽
  • 1/2 teaspoon sugar 糖
  • Red pepper (julienned) 紅椒,切絲
  • Green onion (julienned) 蔥,切絲
  • 1/2 teaspoon Hondashi 柴魚粉

Directions

黃豆芽洗淨,放入滾水中煮三分鐘。撈起放涼。紅椒去籽和蔥洗淨後切細絲。
Clean soybean sprouts and cook them in boiling water for 3 minutes. Drain and cool down. Julienne both green onion and red pepper.

yellow bean sprouts

在大碗裡調好所有調味料。
Mix well all seasonings in a big bowl.

minced garlic and chili powderkorean chili powder

放入已涼的黃豆芽,紅椒絲和蔥絲。
Mix in sprouts, julienned red pepper and green onion.

韓式涼拌黃豆芽 Korean Bean Sprout Salad

Note: 豆芽是大豆發出的嫩芽,是一種營養豐富的蔬菜。更是當今世界“天然”、“健康”食物引領風騷者之一。加熱豆芽時要注意掌握好時間,不要太熟,八成熟即可。
Soybean sprout is a nutrient-rich vegetable. One of the excellently leading “natural”, “healthy” food in the world.

 

烤薯條 Baked French Fries

金黃不油膩,比油炸的還要健康哦!

烤薯條 Baked French Fries

烤薯條 Baked French Fries

Ingredients

  • 3 ~ 4 large russet potatoes 大馬鈴薯
  • 2 tablespoons olive oil 橄欖油
  • 1 teaspoon paprika 辣椒粉 (西式)
  • 1 teaspoon garlic powder 蒜粉
  • 1 teaspoon onion powder 洋蔥粉
  • 1/4 teaspoon salt 鹽
  • 1/2 teaspoon black pepper powder 黑胡椒粉

Directions

烤箱以華氏425度(攝氏220度)預熱。洗淨馬鈴薯。連皮切成楔塊狀。和橄欖油,辣椒粉,大蒜粉,洋蔥粉和鹽混合均勻。在微波爐高溫熱四分鐘。
Preheat oven to 425 degrees F (220 degrees C). Wash potatoes well. Cut potatoes into wedges (with skin). Mix in olive oil, paprika, garlic powder, onion powder and salt together. Cook in microwave oven on high for 4 minutes.

烤薯條 Baked French Fries烤薯條 Baked French Fries

把馬鈴薯條在烤盤上排一層排好,先烤十分鐘,翻面再烤十二分鐘直到呈金黃色。
Spread the wedges in a single layer on the baking sheet. Bake the potatoes for 10 minutes. Turn, and continue bake until golden brown, about another 10 minutes.

烤薯條 Baked French Fries烤薯條 Baked French Fries

吃的時候在上面撒些黑胡椒。
Sprinkle some black pepper powder on top when serve.

烤薯條 Baked French Fries

Note: 也可以用地瓜來做。薯條先微波再烤是可以節省烘烤的時間,也可以直接烤,會比較乾脆一點。
Sweet potatoes can also be used. Using microwave first is to save the baking time. For a crispy taste, bake directly without using microwave.

 

奶酪玉米 Creamy Cheese Corn

Recipe provided by Cathy King

The best side dish that all kids like!

Creamy Cheese Corn

Creamy Cheese Corn

Ingredients

  • 40 oz. (5 cups) frozen corn 冷凍玉米粒
  • 1 cup whipping cream 鮮奶油
  • 1/2 cup milk 牛奶
  • 1 tsp salt 鹽
  • 6 tsp sugar 糖
  • 2 tsp melted butter 融化的奶油
  • 2 tsp flour 麵粉
  • 1/2 cup Parmesan cheese 起士粉
  • pepper (optional) 黑胡椒

Directions

在一個鍋裡混合所有的調味料,除了奶油和麵粉,加入牛奶,小火煮五分鐘至沸騰。
混合融化的奶油與麵粉至鍋中,再加入玉米粒拌勻。轉移到烤箱安全的玻璃烤盤。
上面撒上奶酪,用 ”Broil“ 烤直到棕色,約五分鐘。
Combine all except butter and flour in a pot, adding milk last. Bring to a boil.  Simmer for 5 minutes.
Blend butter with flour.  Add mixture to corn. Mix well.  Transfer into oven safe glass dish.
Sprinkle with cheese.  Broil until brown, approx. 5 minutes.

Note: 這道菜要趁熱吃,最好從烤箱拿出就馬上享用。
Serve immediately.  This dish is meant to be enjoyed while it’s still warm.

 

沙茶豆干 Shacha Bean Curd

Recipe provided by Jenny Fan Lo

好個下酒菜, 掌櫃 ~ 燒酒來一杯!

沙茶豆干 Shacha Bean Curd

沙茶豆干 Shacha Bean Curd

Ingredients

  • 8 Bean Curds 豆干
  • Gingers 薑
  • 1 teaspoon brown sugar 黑糖
  • 2 tablespoons Shacha Sauce 沙茶醬
  • 2 tablespoons Oyster Sauce 蠔油
  • Basil leaves 羅勒(九層塔)
  • Dried Chili Pepper 乾辣椒
  • 1 tablespoon black sesame oil 黑麻油

Directions

先用沙拉油將薑,辣椒爆香,  乾扁後才加入黑麻油(因為黑麻油不耐高溫, 久了會苦。)
First saute ginger and chili pepper with vegetable oil, after ginger and chili pepper are dried, add in black sesame oil (because black sesame oil will taste bitter if under high temperature too long.)
Bean Curd and gingers 爆香薑

續爆豆干到兩面焦黃, 加入黑糖拌炒上色, 再加蠔油,沙茶醬稍拌,  加水蓋滿豆干, 大火滾五分鐘(豆干裡面才會一個洞一個洞吸滿湯汁),  再轉小火燒至湯汁稍乾,  起鍋前加入九層塔。
Continue to saute bean curds until both sides are little brown.  Add brown sugar, oyster sauce, Shacha sauce, stir.  Add water until covered all bean curds, cook for 3 minutes in high heat (the holes inside bean curds will suck up the water.) Turn the heat to low until the water is dried up. Add basil leaves just before removing from heat.

爆豆干

Note: 薑和辣椒一定要爆到乾扁才入味。糖的用量依個人喜好而定。
Need to saute the ginger and chili pepper until dry in order to have a better favor .  The amount of sugar used according to personal preferences.

酥炸茄子 Fried Eggplant

外鬆酥內香嫩的好口味,給茄子的另一種風貌!

酥炸茄子 Fried Eggplant

酥炸茄子 Fried Eggplant

Ingredients

  • 3 Chinese eggplants 長茄子
  • 2 tablespoons soy sauce 醬油
  • 1 teaspoon sugar 糖
  • 1 cup all-purpose flour 麵粉
  • 1 1/3 cups water 水
  • 1 teaspoon white pepper powder 白胡椒粉
  • 1 teaspoon garlic powder 大蒜粉
  • Some basil leaves 羅勒(九層塔)

Directions

茄子切片。在一大盤中拌點醬油和糖,讓兩面都浸約十五分鐘。
Eggplant cut into pieces. Mix in soy sauce and sugar in a big plate,  soak both sides for 15 minutes.

eggplant cut into piecessoak in soy sauce and sugar

用麵粉,鹽,白胡椒,大蒜粉和水作成麵糊。
Mix flour, salt, white pepper powder, garlic powder and water for a batter.

batter

中火熱鍋加油,茄子裹麵糊放入油鍋煎至兩面都金黃色即可。羅勒(九層塔)也入鍋炸做為裝飾。
Heat oil in a pan, eggplant wrapped in batter into the pan to fry in medium heat until golden brown on both sides. Fry basil leaves as well for decoration.

dip the batter and pan frypan fry until golden brown

Note: 茄子中含有維生素P,  可增強細胞間的黏著能力,有防治微血管脆裂出血,促進傷口癒合的作用。但油炸的還是克制點吃吧!
Eggplant contains vitamin P, can enhance cell-cell adhesion ability, prevention of brittle fracture capillary bleeding, promote wound healing.

 

清炒秋葵 Okra Stir-Fry

美麗肌膚的追隨者,幫助機體排除毒素!

清炒秋葵 Okra Stir-Fry

清炒秋葵 Okra Stir-Fry

Ingredients

  • 20 Okra 秋葵
  • 1 Red bell pepper 紅椒
  • 10 Water chestnut 荸薺
  • Ginger
  • Salt

Directions

將所有蔬菜洗淨。秋葵斜角切半,紅椒去籽切塊,荸薺去皮切半。
Wash all veggies. Okra cut in half diagonally, red pepper seeded and diced, water chestnuts peeled and cut in half.

orka

起油鍋,先爆香薑。先把秋葵和荸薺下鍋一起炒至稍軟,再把紅椒加入翻炒即可。
Heat up oil in a pan, first sauté the ginger. Put okra and water chestnut in the pot and stir fry until slightly soft. Add red bell pepper until done.

Note: 適合胃炎,癌症,胃潰瘍,貧血,消化不良食用; 特別是青壯年,運動員,護膚人士更應該多吃。但是秋葵屬於性味偏於寒凉的蔬菜,胃腸虚寒、功能不佳、經常腹瀉的人不可多食。
Good for gastritis, cancer, ulcers, anemia, indigestion; Particularly young adults, athletes, skincare people should eat more. However, okra is the vegetables that somewhat cold, people with gastrointestinal deficiency, and frequent diarrhea should not eat.

 

涼拌蓮藕 Lotus Root Salad

酸酸甜甜的滋味,清清爽爽的口感!

Lotus Root Salad 涼拌蓮藕

Lotus Root Salad 涼拌蓮藕

Ingredients

  • 4 lotus roots bulbs 蓮藕
  • 1 1/2 tablespoons white vinegar
  • 1 teaspoon brown sugar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1 teaspoon water
  • Fresh ginger
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon Goji berries

Directions

將蓮藕洗淨,把兩頭切掉不用。削皮,切成一片一片。立刻浸到加點醋的水中以防氧化變色。瀝乾水分待用。枸杞子泡水。
Wash lotus roots. Trim and discard both ends of the bulb. Peel the skin and cut into slices; immediately plunge slices into acidulated water. Drain. Soak Goji berries in a bowl of water.

Lotus Root

把蓮藕放到開水裡快速川燙三十秒到一分鐘,撈起待涼。拿一小碗,混合薑,糖,醋,鹽,水和麻油做為調汁。
Put lotus roots into a pot with boiling water for 30 seconds to one minute. Drain, set aside for cooling down. In a small bowl, combine the ginger, sugar, salt, water and sesame oil as the dressing.

dressing

調好的調味汁拌入切好的蓮藕。加入香菜和枸杞子。放入冰箱冷藏。
Pour dressing over lotus roots. Mix in chopped cilantro and Giji berries (drained). Refrigerate until chilled. Serve chilled.

Note: 做涼拌的蓮藕要選嫩一點的,通常是前面兩截。For salad, choose the young parts of the lotus root, usually the first two bulbs.

山藥小炒 Nagaimo Delight

熱量少,營養多,還能瘦身哦!

Nagaimo Delight 山藥小炒

Nagaimo Delight 山藥小炒

Ingredients

  • 2 Nagaimo
  • 2 red bell pepper
  • 10 fresh or dry black woodear
  • 4 sticks celery
  • 3 pieces of ginger
  • Salt

Directions

所有蔬菜洗淨。山藥削皮切塊,紅椒去籽切段,新鮮木耳切掉根部再切小塊,乾木耳要先泡水才行。芹菜去掉表皮上的硬的纖維再切段。

先將薑在熱鍋爆香,再把所有的材料入鍋快炒約五分鐘,加鹽和一點水。起鍋前再蓋鍋一分鐘直到所有的材料都稍軟即可。

Wash all veggies. Peel the nagaimo, chop into bite size chunks. Cut away the root part of all black woodears, and cut into small pieces. Peel off the tough fiber on celery and then cut into pieces.

Put cooking oil in a wok in medium heat. Add gingers into hot oil until flavor come out; Add all veggies into the wok for stir fry. Add salt for taste and some water and cook for 5 minutes. Cover for another 1 minute until all done.

Note: 山藥有補脾益腎、養肺、止泄、斂汗之功效。最大特點是含有大量的黏蛋白。黏蛋白是一種多糖蛋白質的混合物,對人體具有特殊的保健作用,能防止脂肪沈積在心血管上,保持血管彈性。因為本身有黏黏的物質,削皮的時候要小心哦!

 

麻辣涼拌百頁豆腐 Spicy Tofu Salad

又Q又有彈性的口感,配上點麻辣的香氣,很好的開胃菜哦!

Spicy Tofu Salad 麻辣涼拌百頁豆腐

Spicy Tofu Salad 麻辣涼拌百頁豆腐

Ingredients

  • 2 Frozen hundred-layered bean curd 百頁豆腐
  • some celery, cut into thin strips 芹菜絲
  • cilantro 香菜
  • Szechuan pepper powder 花椒粉
  • Hot chili sauce 辣椒醬
  • Minced garlic 蒜末
  • Salt
  • Sesame seed oil

Directions

將冷凍的百頁豆腐解凍後切長條。過水川燙一下放到盤子上涼。芹菜切絲,香菜切碎。等百頁豆腐涼了以後,拌入芹菜,香菜,花椒粉,蒜末,鹽,辣椒醬和麻油。口味依個人喜好。

Thaw the hundred-layered bean curd and cut into 2 inches long strips. Dip into a hot water for a short time and put into a plate to cool down.  Mix in shredded celery, chopped cilantro, Szechuan pepper powder, minced garlic, salt, chili sauce and sesame oil (up to  to personal taste preferences.)

Note: 百頁豆腐的植物性蛋白質是普通豆腐的五倍含量,而且更被人體吸收。可以煎,煮,炒,炸,燙等方式來料理。

 

香毛豆冷盤 Edamame Appetizer

超級簡單做,又有極豐富的蛋白質的冷盤!

Edamame Appetizer 香毛豆冷盤

Edamame Appetizer 香毛豆冷盤

Ingredients

  • 2 package frozen Edamame soybeans
  • 2 teaspoon salt
  • 2 star anise 八角
  • 1 teaspoon minced garlic (or garlic powder)
  • 2 teaspoon sesame seed oil
  • black pepper powder

Directions

準備一鍋開水,將冷凍毛豆,八角,鹽放入水中煮八到十分鐘,毛豆開始變軟即可。撈起待涼(或放入冰箱)。吃時拌入蒜末,麻油,黑胡椒粉少許鹽(視個人喜好)。

Prepare a bit pot with boiling water, simply put the frozen Edamame, salt and star anise in the pot. Cook for  5~8 minutes until begins to soften. Drain the water and put in a plate to cool down (or put into the refrigerator). Mix with minced garlic, sesame seed oil and black pepper, salt (if needed) for taste when ready to eat.

Edamame Soybeansboiling in water

Note: Edamame is a preparation of immature soybeans in the pod commonly found in Japan, China, Hawaii, and Korea. Edamame beans contain higher levels of protein than other types of soybean.

 

烤奶油白菜 Baked Cream Napa Cabbage

滑潤的口感,香濃的奶油培根香,令人忘不了的味道!

Baked Cream Napa Cabbage 烤奶油白菜

Baked Cream Napa Cabbage 烤奶油白菜

Ingredients

  • 1/2 Napa Cabbage
  • 3 tablespoon dry shrimps 蝦米
  • 2 pieces bacon
  • 1/2 cup evaporated milk
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1/4 cup water
  • 1 teaspoon cooking oil
  • Bakeware 烤碗或深烤盤

Directions

白菜洗淨瀝乾切成塊備用。蝦米用水泡軟切小丁。培根也切成小丁。烤箱預熱350 F。
Wash and drain Napa cabbage and cut into pieces. Put dried shrimps in water to soften and chop into small  pieces.  Bacon are also cut into small pieces. Preheat oven 350 F.

鍋中熱一小匙油,先炒培根和蝦米至出現培根香氣,放入白菜、奶水、鹽,磨菇燜煮至熟爛。將白菜與蘑菇盛出備用,留湯汁。
Heat a teaspoon of the oil in a pot, pan-fry bacon and dried shrimps until aroma appears. Add cabbage, milk, salt, mushroom and simmer cook until soft. Take cabbage and mushrooms out. Save the broth.

另用炒鍋將四大匙奶油炒香麵粉至沒有粉粒之後,關小火,慢慢倒入白菜的湯汁與水拌至均勻沒有結塊,再煮至濃稠狀。
Put four tablespoons butter in a wok to saute the flour until no powder, use low heat and slowly pour the cabbage soup and water together until smooth, cook until thicken.

將濃稠麵糊倒出一半攪拌均勻在白菜中並倒入烤碗中,再把另一半麵糊鋪平在表面,放進烤箱以350 F烤約四十分鐘,湯汁有點乾,表面金黃色即可。
Pour half of thickened batter in cabbage in a bowl and mix evenly, then pave the other half of batter on the surface. Put in the oven in 350F for forty minutes until the broth has a bit dry and the surface is golden.

Note: 培根本身就已經會炒出很多油,不用再放油炒香蝦米。鋪在表面上的麵糊要均勻烤出來才會漂亮。
Bacon itself has already has a lot of oil, no need to add oil to saute dried shrimps. When bake, spread batter evenly on the surface will turn out nicely done.

 

青江菜双菇 Mushrooms with Bok Choy

黑色, 白色食物, 你吃的夠嗎?

Mushrooms with Bok Choy 青江菜双菇

Mushrooms with Bok Choy 青江菜双菇

Ingredients

  • 1 pack of Bok Choy 青江菜
  • 10 Shiitake mushrooms 香菇
  • 2 packages of Enokitake mushrooms 金針菇
  • 2 tablespoon oyster sauce 蠔油
  • 1 pinch of salt 鹽
  • 1 tablespoon water 水
  • 1 teaspoon corn starch 太白粉
  • A few pieces of gingers 薑
  • 2 tablespoon cooking oil 油

Directions

將所有的菇和菜葉洗淨。香菇切片,金針菇切除根部。青江菜用熱水加一點油和少許的鹽燙熟,不要太久。燙好的青江菜鋪在盤底。另熱油在鍋裡炒薑,香菇一分鐘後再放入金針菇,蠔油,少許水,蓋鍋煮三至五分鐘直到軟。太白粉和水調勻加入鍋中,攪拌一分鐘到汁變成透明色。最後把菇連同汁倒在青江菜上即可。

Wash all mushrooms and Bok Choy.  Cut Shiitake mushrooms in pieces.  Cut away to root part of Enokitake mushrooms and separate them.  Boil water in a pot, add a little bit oil and salt.  Put Bok Choy into boiling water for 1 to 2 minutes, not too long.   Put Bok Choy in a plate.

Put oil and ginger in the skillet in medium heat until the favor come out.  Put Shiitake in the skillet and stir fry for 1 minute, then put Enokitake, oyster sauce and a little water, cook with cover on in the medium heat for another 3 ~ 5 minutes until it’s soft.  Mix corn starch and water and pour into the skillet, cook for another 1 minute until the sauce gets to be transparent. Pour all mushrooms and sauce on top of Bok Choy.

Mushrooms with Bok Coy 青江菜双菇

Note: 可以再加入別的菇類也很好吃.  太白粉水幫助凝結湯汁用的.  菇類自己會出水, 煮食不需要放太多水.  The corn starch helps reserving flavor of the sauce.  Since the mushrooms will come out water by themselves, do not need to put too much water.

 

紅椒菇炒蘆筍 Red bell pepper with asparagus

清爽的口感, 又有高度的營養價值, 吃多了也不會有罪惡感的!

Red bell pepper, mushroom and asparagus 紅椒菇炒蘆筍

Red bell pepper, mushroom and asparagus 紅椒菇炒蘆筍

Ingredients

  • 2 red bell pepper 紅椒
  • 2 packages beech mushroom 菇
  • 1 bunch of asparagus 蘆筍
  • 2 cloves of garlic 蒜
  • 2 tablespoons cooking oil 油
  • Salt to seasoning 鹽

Directions

將紅椒,Beech mushrooms 和蘆筍洗淨。 紅椒去籽切塊,蘆筍削掉一些根部的皮 (老的),然後斜切約手指般長的段。鍋裡用熱油中火爆香大蒜,放入蘆筍快炒三分鐘後再放入紅椒,Beech mushrooms,鹽,再炒三分鐘直到紅椒稍軟即可。
Wash red bell pepper, Beech mushrooms and asparagus and cut into pieces.  Put cooking oil in a skillet in the medium heat and put garlic when the oil is hot.  Put asparagus first to saute for 3 minutes and then put in red bell pepper, Beech mushrooms and salt. Saute for about 3 minutes or until soft (depends how soft you want).

Note: 紅椒和蘆筍都有豐富的維生素,不要炒太久哦! Both asparagus and red bell pepper are rich in vitamin. It’s better not to cook too long ~~

 

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