tag:blogger.com,1999:blog-14755473136789035642024-03-13T23:10:19.160+08:00Sweet Home of RecipesreporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-1475547313678903564.post-36779163172092359452016-08-29T08:12:00.003+08:002016-08-29T08:12:44.379+08:00蛋牛免捏飯糰 Onigirazu with Beef and Egg第一次在facebook見到這款飯糰,第一時間儲存連結,覺得很有趣,雖然儲存起來也不知道何時會試做。<br />
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最近在公司設計食譜時,就想起了它!<br />
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這款是新派日本飯糰Onigirazu,中文叫做免捏飯糰,飯和餡料層層疊起,然後先用紫菜包起來,再包保鮮紙,務求紫菜吸入飯的濕氣,將飯糰緊緊包著。<br />
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我第一次試做,取材是韓式牛肉拌飯,用洋蔥炒牛肉,加上灼菠菜、泡菜及煎蛋。<br />
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<b><u>材料</u></b><br />
牛肉、洋蔥、菠菜、雞蛋、泡菜、麻油、炒芝麻、飯素、壽司紫菜<br />
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<b>牛肉醃料:</b>蒜蓉、豉油、麻油、黑糖、黑椒碎<br />
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<u><b>做法</b></u><br />
處理白飯:白米加水煮成飯,加入適量麻油及飯素拌勻。<br />
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處理菠菜:煮滾一鍋水,加少許鹽及黑糖,加入菠菜灼熟,撈起放入冰水中,用手榨乾水份,加入麻油拌勻。<br />
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處理雞蛋:用圓形煎蛋模,加入雞蛋煎成圓形熟蛋。<br />
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處理牛肉:牛肉加入醃料;洋蔥切絲;燒熱鍋加少許油,加入洋蔥翻炒,加入適量水炒至軟身;將洋蔥推開,鍋中間加入牛肉炒至剛熟,與洋蔥炒勻。<br />
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組合:先鋪一層保鮮紙,放上紫菜,中間平鋪一堆飯,逐層放上材料,最後蓋上一層飯,將紫菜四角包起,再用保鮮紙包緊,放置約15分鐘,切半即成。<br />
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切開飯糰前,先將刀沾水,可減少飯粒和餡料沾在刀上的情況。<br />
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第一次做覺得比想像中要難啊!因為材料容易掉下來,蓋上最後一層飯又容易山泥傾瀉,包紫菜又有點雞手鴨腳,包出來的飯糰原來有點鬆散。<br />
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以下是這次總結的心得:<br />
- 每種餡料的調味不妨重一點點,我這次的出品味道太淡了<br />
- 煮白飯時水份可以多一點點,或者用珍珠米比較好吧,因為我這次的米粒較鬆散,很難包得好<br />
- 每層餡料壓平一點<br />
- 包紫菜時盡量靠近餡料,否則飯糰會鬆散<br />
- 記得連保鮮紙一起切啊!reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-27828817495753536442016-05-28T11:56:00.000+08:002016-05-28T12:03:23.617+08:00簡易坐月食譜~燉雞汁<div class="separator" style="clear: both; text-align: center;">
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好慶幸請了個幫得手的陪月姐姐,令我坐月期間湯水不絕,不過陪月都有休息的日子,她往往在放假前告訴我記得要煲湯(因為我餵人奶),我怕麻煩當然越簡單的湯水越好,剛好周五奶奶的朋友上來探望,禮物竟然是兩隻竹絲雞!年輕一輩的我實在沒有想過送這種禮物,不過確實是超!實!用!這個周六日就剛好一天一隻,用來燉雞汁,這個周末就不用煩煲甚麼湯了。<br />
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燉肉汁是做法超簡單的滋補湯品,燉出來的肉汁有病後調理、強身健體的功效,誇張點說是有病醫病,無病強身。平常燉肉汁都用豬肉,今次燉竹絲雞,做法原理也是一樣的。<br />
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準備一個大碗,將一隻小碗反轉放在大碗內,然後小碗上放上竹絲雞,放入燉盅(我用蒸爐)燉4小時。<br />
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上圖是燉完4小時的竹絲雞,已燉至骨肉分離,不過那些肉是不要的,重點在下面。<br />
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把竹絲雞移開,說好的肉汁呢?就藏在小碗裡面啊!把小碗揭開,就有半湯碗肉汁了!全隻雞的精華盡在這裡。<br />
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平日在網上爬文見台灣孕婦很流行喝滴雞精,這種自己燉的雞汁更原汁原味吧!reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com2tag:blogger.com,1999:blog-1475547313678903564.post-24044535521070671762016-03-14T00:20:00.002+08:002016-03-14T00:20:23.239+08:00甜品變早餐~鹹版西多士 Savory French Toast<div class="separator" style="clear: both; text-align: center;">
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最近真的很愛很愛很愛吃麵包,是受肚裡的寶寶和荷爾蒙影響嗎?孕婦的胃口滿足不了是一件非常痛苦的事,因為會整天想著,會想到終於吃到滿足的一刻才完結。<br />
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吃想厚厚的麵包質感,卻不想乾爭爭,又不想吃甜,怎麼辦?<br />
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做鹹的西多士就可以了!<br />
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原理同甜吃的西多士一樣,多加鹽、黑胡椒、香草調味就可以了,這次我還配了煙三文魚、粟米和枝豆做一份營養較均衡的All Day Breakfast。<br />
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<b>材料:</b><br />
厚切麵包 2片<br />
雞蛋 2隻<br />
牛奶 少許<br />
任何香草 適量<br />
鹽及黑胡椒 適量<br />
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<b>做法:</b><br />
1. 雞蛋打發,加入牛奶、鹽、黑胡椒及香草拌勻。<br />
2. 麵包切半,浸在蛋液中至麵包吸滿蛋汁。<br />
3. 燒熱鍋,加少許油,加入麵包,將各面煎至金黃色即成。<br />
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<b>後記:</b><br />
麵包浸蛋液的時間可以長一點,連麵包中心都沾滿蛋液就最好。reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-58166980631569543382016-03-06T11:10:00.000+08:002016-03-06T11:11:40.557+08:00早安晨之美~烘芝士三文治 Grill Cheese Sandwich<div class="separator" style="clear: both; text-align: center;">
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一直渴望擁有一隻有坑紋Grill Pan,因為很喜歡有坑紋牛扒的賣相,以及很喜歡像Panini那樣的坑紋多士。終於,今年趁著工展會做特價,買了Staub的22cm Cocotte連Grill Pan套裝。<br />
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今個周末,就用Grill Pan來做我渴望已久的Grilled Cheese Sandwich!<br />
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最近芝士菜式大熱,凡是加滿了芝士的餐廳菜式都被追捧,所以facebook上間中就有會見芝士溶化務求引到你垂涎欲滴的相片,流出來的芝士感覺很邪惡,但好想吃啊!<br />
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上網找到做Grilled Cheese Sandwich的貼士是用Mozzarella Cheese,因為這種芝士比較容易做到芝士牽絲效果,當然可以溶合幾種芝士來使用,我第一次做就先小試牛刀,用了片裝和刨絲的Mozzarella Cheese來製作。<br />
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Grilled Cheese Sandwich簡單只用芝士和麵包就可以做到,不過我想吃得營養一點,就加入了不同顏色的材料。<br />
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材料:<br />
麵包 2片<br />
片裝水牛芝士 1片<br />
水牛芝士絲 適量<br />
薄切午餐肉 2片<br />
雞脾菇、蘆筍、車厘茄 適量<br />
鹽、黑胡椒、七味粉 適量<br />
牛油及油 適量(只下牛油加熱怕會燒焦)<br />
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1. 雞脾菇、蘆筍和車厘茄切片,燒熱鍋加少許油,加入蔬菜翻炒,加鹽、黑胡椒及七味粉調味,盛起。<br />
2. 麵包順序放上片裝水牛芝士、午餐肉、炒熟的蔬菜、水牛芝士絲,最後蓋上另一片麵包。<br />
3. 燒熱Grill Pan,加入牛油和油,放上三文治,用小火烘至兩面出現坑紋和脆身,以及芝士溶化黏著其它材料即成。<br />
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後記:<br />
1. 我在Grill Pan上放了牛油和油燒熱,但原來坑紋太深,麵包是沾不到的,下次可以先溶化牛油,塗抹在麵包上才烘,這樣有牛油味道的麵包會更香口,但當然脂肪含量亦上升。<br />
2. 這次的芝士份量足夠黏著其它食材,但流心效果不明顯,原來餐廳下的芝士份量真的很多呢!<br />
3. 不知道是我和鑄鐵鍋沒有緣份,還是Grill Pan比較難清洗,每次用Grill Pan後總有些燒焦了難以清洗的污漬,令我很頭痛。<br />
4. 下次會做得更好的!reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-53944268974106828052015-09-27T11:43:00.001+08:002015-09-27T11:43:26.439+08:00中秋特備早餐~雲上之滿月 Full Moon in the Cloud<div class="separator" style="clear: both; text-align: center;">
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中秋節的早上醒來,沒有賴床,因為想煮早餐!前兩天在網上看到一個Recipe Idea<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2px;">——</span>Egg on the Cloud,做法簡單,又好應節,想起這一點就立刻爬起床,精神奕奕地煮早餐去。<br />
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這道菜其實是焗雞蛋,只不過先將蛋白打發成硬性發泡(Stiff Peak),然後放回蛋黃,感覺就像雲上有顆月亮了。<br />
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記著做這道菜的秘訣是<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2px;">——</span>快!將蛋白打成硬性發泡後(Stiff Peak),就要快手又輕手地把加入去的芝士粉、火腿及羅勒拌勻,立即放在焗盤上入焗爐焗,焗到時間夠(只是2-3分鐘的事),就要取出。<br />
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這個實在是經驗之談,因為我這個就是不完美的蛋黃全熟版T__T,因為我同時在炒薯粒,所以分了心,一時慢了看爐火,就成了Overcook版了。<br />
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材料:<br />
日本雞蛋 2隻、Parma ham 1片、巴馬臣芝士粉 適量、羅勒碎 適量、胡椒粉 適量<br />
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1. 將雞蛋的蛋黃和蛋白分開,蛋黃最好逐隻分開器皿盛載,避免互相碰撞做成損傷。<br />
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2. 將蛋白打發成硬性發泡(Stiff Peak),由於我怕它容易消泡,所以下了點胡椒粉讓蛋白之間增加承托力,亦可去蛋腥味。<br />
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3. 加入切碎的巴馬火腿、芝士粉及羅勒碎,輕手及快手拌勻。(選擇巴馬火腿是因為我家沒有煙肉;芝士粉比條裝芝士好因為較輕和易拌勻)<br />
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4. 快速將蛋白混合物放在已放焗爐紙的焗盤上,表面中間要先挖一個洞。<br />
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5. 放入已預熱至攝氏230度的焗爐焗約3分鐘。(時間長短要看實際情況)<br />
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6. 將蛋白取出,放上蛋黃,再放入焗爐焗2-3分鐘。(時間長短視乎你想吃多熟的蛋黃)<br />
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原來蛋黃很快熟!我結果做了Well done蛋黃全熟版哈哈!<br />
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先不告訴老公這是甚麼,他吃了一口仍然猜不到這是蛋白,還以為是Muffin的東西!蛋白的質感有點像棉花糖,其實味道而言不算很好吃,但賣相真的很有趣,當然我這個版本也是有待改進,下次再努力!<br />
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祝大家中秋節快樂啊!<br />
Happy Full Moon Festive!reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-18662175673480007052015-08-31T22:03:00.003+08:002015-08-31T22:03:46.111+08:00簡易番茄莎莎 Simple Tomato Salsa<div class="separator" style="clear: both; text-align: center;">
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Housewarming Party要餵飽一班人,總要準備一些冷盤,否則就算可以開十個爐煮,我都無十隻手應付。冷盤不想hea做菠蘿腸仔,忽然想起墨西哥粟米片,不如自製個Salsa配來吃吧!<br />
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上網搜尋了好幾個食譜,還是<a href="http://www.jamieoliver.com/recipes/vegetables-recipes/classic-tomato-salsa/#zaofG0H7vuicH3ry.97" target="_blank">Jamie Oliver</a>的合心意,材料相對簡單,不過我承認應該是那張相吸引我的原因居多!都是Food styling的魅力啊!<br />
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Jamie將它歸類為Super easy的食譜是沒錯的,真的超級容易!不過調味就要靠自己,如果太酸就加糖,太甜就多下一點青檸汁。而且我沒有完全跟足他的食譜做,因為他下了1個生洋蔥還有辣椒,香港人能接受大量生洋蔥味道的不多,所以我只下了1/5個洋蔥。<br />
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最後我分開了兩碟,一碟是有芫茜的,一碟沒有,因為怕有朋友不能接受芫茜的味道。<br />
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結果,芫茜的味道沒有嚇怕大家,老公更說沒有芫茜的那一碟味道差很多。<br />
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最近忽然很愛芫茜的味道,是不是證明,我老了?<br />
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材料:<br />
車厘茄 20粒、芫茜 1束、洋蔥 1/5個、蒜頭 1瓣、青檸 1-2個、橄欖油 1湯匙、砂糖 2茶匙、鹽 1/2茶匙、黑胡椒 適量<br />
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做法:<br />
1. 車厘茄、芫茜、洋蔥及蒜頭切碎。<br />
2. 加入青檸汁及橄欖油拌勻。<br />
3. 加入砂糖、鹽及黑胡椒拌勻即成。<br />
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由於簡單而獲好評,第二次再做,也吃光光了。reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-12129410115398979152015-08-29T13:12:00.004+08:002015-08-29T13:43:16.221+08:00韓國玫瑰鍋不敗宴客菜~無水海鮮鍋<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666;">無水海鮮鍋每次上枱都輕易成為主角</span></div>
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最近的Housewarming Party一場接一場,每次都盡量炮製不同菜式,但有一碟是不變的,就是用韓國玫瑰鍋炮製的無水海鮮鍋!<br />
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<span style="color: #666666;">第二次做的無水海鮮鍋</span></div>
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這個無水海鮮鍋的做法簡單,簡單到每次向正在吃的朋友講解,大家都出現難以置信的表情,那一刻我覺得自己有點像玫瑰鍋的推銷員......<br />
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<span style="color: #666666;">第一次做的無水海鮮鍋</span></div>
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發現這個做法都是多得玫瑰鍋facebook group裡用家的分享,這個鍋的做法各師各法,但原理都是一樣的,利用玫瑰鍋的快速傳熱和鎖水功能,靠海鮮本身的水份將蔬菜煮熟,因此吃的就是海鮮的原汁原味。<br />
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在用家分享中我印象最深刻的一句說話是:相信你的鍋。<br />
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不一定是玫瑰鍋,聽說其他鍋都可以做到這樣效果的,尤其是賣很貴很貴的鑄鐵鍋,不過我大愛玫瑰鍋是因為價錢便宜,相對輕身,清洗容易,性價比真的很高。<br />
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材料:<br />
海鮮、蔬菜(我試過娃娃菜/蘿蔔)、已浸水至軟身的粉絲、薑片、蔥段<br />
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調味料:<br />
薑蓉2湯匙、紹興酒3湯匙、砂糖1茶匙、麻油2茶匙、生抽2茶匙<br />
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做法:<br />
1. 吉鍋放上一層蔬菜,放上一層粉絲。<br />
2. 放上海鮮。<br />
3. 平均放上薑片和蔥段。<br />
4. 將調味料拌勻,平均淋在材料上。<br />
5. 蓋上鍋蓋,開中火煮10分鐘,熄火焗5分鐘即成。<br />
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將鍋連蓋上枱,一打開,海鮮味飄散一屋,食慾大增。reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-25769406649937729252015-08-19T01:51:00.000+08:002015-08-19T01:56:23.021+08:00清笨啦拿大行動~香蕉蛋糕[簡易食材版] Easy Banana Bread公司最近拍攝如何挑選香蕉的短片,雖然未至於鋪到滿枱香蕉,但一堆香蕉在同一個成熟程度都叫人幾頭痕,望著一堆已起梅花點的香蕉,又是Banana Pound Cake出動的時候了!<br />
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新焗爐前兩天才開光,如何使用還未掌握得好,Baking的材料用具更加未有時間處理,所以在網上盡量找個簡單的Banana Bread食譜。<br />
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在我看來明明是蛋糕,為何叫做Banana Bread?據知這是Quick Bread的一種,從網上討論區中見到不少外國人堅定不移地相信它是A loaf of bread,原因人人不同,有人覺得因為是早餐吃的,有人覺得因為形狀問題,有人覺得它的糖含量比較低......結果爬了好久的文我還是未得到結論。<br />
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管它是蛋糕還是麵包,好吃就是囉!以前做過<a href="http://magkwan.blogspot.hk/2009/08/banana-walnut-pound-cake.html" target="_blank">《香蕉合桃磅蛋糕》</a>,材料又檸檬汁又冧酒又肉桂粉,香蕉比例較少,雞蛋比例較多。與今次這款簡單材料版比較,做這個真的方便多了,而且味道亦很札實,香蕉味道比較重。<br />
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份量:20cm x 12.5cn長方形模<br />
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低筋粉 285克、梳打粉 1茶匙、鹽 1/2茶匙、牛油 110克(額外加一點用來抹模具)、砂糖 225克、雞蛋 2隻、熟香蕉 4隻、Buttermilk 85毫升(可用牛奶+1 1/2茶匙檸檬汁或白醋代替)、雲呢拿香油 1茶匙<br />
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一開始不是說我公司有一堆香蕉嗎?是的,周末做了第一個蛋糕解決了一堆梅花點香蕉,然後隔幾天本身青色的生香蕉也變熟了,結果隔幾天再做另一個。<br />
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第一次做還以為熟香蕉用電動打蛋器很容易壓爛,想不到滿是梅花點的蕉肉還挺硬實的,未能偷懶直接加進蛋漿裡攪拌,就先切塊用叉壓爛才加入。<br />
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<a href="http://3.bp.blogspot.com/-0a4Vi8jhGT4/VdNmqHn74FI/AAAAAAAAXmo/BMmrwPG1Bto/s1600/banana_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0a4Vi8jhGT4/VdNmqHn74FI/AAAAAAAAXmo/BMmrwPG1Bto/s1600/banana_7.jpg" /></a></div>
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第二次做的時候學精了,用新買的攪拌器嘛!<br />
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<a href="http://3.bp.blogspot.com/-V7Sf_bgrOOw/VdNmoFBWYNI/AAAAAAAAXl8/09Um2btjsmA/s1600/banana_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-V7Sf_bgrOOw/VdNmoFBWYNI/AAAAAAAAXl8/09Um2btjsmA/s1600/banana_2.jpg" /></a></div>
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攪拌機開動幾秒就瞬間變蕉蓉了!香蕉真的最好即開即打即用,因為看著它氧化變黑的過程真的沒有胃口。<br />
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1. 預熱焗爐至攝氏180度。<br />
2. 將低筋粉、梳打粉及鹽過篩備用。<br />
3. 準備一個大碗,將牛油打發至軟身,分次加入砂糖打發至鬆發。<br />
4. 分次加入雞蛋拌勻,然後加入香蕉蓉、Buttermilk和雲呢拿香油拌勻。<br />
5. 加入粉類拌勻。<br />
6. 將模具抹上已溶掉的額外牛油,將粉漿倒入模具中,整平。<br />
7. 放入焗爐焗1小時。<br />
8. 用竹簽插入測試是否熟透,出爐放涼即成。<br />
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第一次用新買的Bosch電動打蛋器耶~很好用的說!速度控制非常方便,拌入麵粉時用慢速都不會導致麵粉飛揚。<br />
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基本上將材料攪拌均勻就是了,不像其它蛋糕要管雞蛋打發成甚麼狀態。<br />
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新買的焗爐有內置燈,太感動了!(其實是我以前用的小焗爐太爛了......)<br />
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<a href="http://1.bp.blogspot.com/-Vj7Ldvco7Q4/VdNmoMOVsCI/AAAAAAAAXm8/VI17WFyR1-c/s1600/banana_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Vj7Ldvco7Q4/VdNmoMOVsCI/AAAAAAAAXm8/VI17WFyR1-c/s1600/banana_10.jpg" /></a></div>
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用大焗爐的話,焗這個蛋糕一小時,表面都沒有要焗燶的情況,因為蛋糕與上頂發熱線有距離嘛,如果是以前的小焗爐,焗到一半就要在蛋糕表面放錫紙蓋著了。<br />
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由於這條蛋糕體積龐大,所以將它切片讓老公帶回公司分享,老公同事(Hi~)問為何我的Blog沒有這個食譜?一個10年無更新的Blog竟然有人想看,我今晚無論多眼瞓都先把它寫完!<br />
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大功告成!晚安了!<br />
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食譜來源:http://www.bbc.co.uk/food/recipes/bananabread_85720reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-58664743675296220492014-11-08T23:13:00.002+08:002014-11-08T23:18:28.737+08:00整個番茄飯~爆紅網路的米飯新煮法<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XUb0_FAa0Pw/VF4pVFaIPcI/AAAAAAAAXGQ/VINCj8UkW2w/s1600/tomato_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-XUb0_FAa0Pw/VF4pVFaIPcI/AAAAAAAAXGQ/VINCj8UkW2w/s1600/tomato_10.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">是Risotto嗎?不!是近期爆紅網路的【整</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">個</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">番</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">茄</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">飯】</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">!</span><br />
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<a href="http://1.bp.blogspot.com/-eYS9sFrcvtY/VF4pYCEil5I/AAAAAAAAXHA/3kKKCx3u8Ho/s1600/tomato_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-eYS9sFrcvtY/VF4pYCEil5I/AAAAAAAAXHA/3kKKCx3u8Ho/s1600/tomato_9.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">最近好多人在網上分享這個煮法,同一晚在facebook上就有幾個朋友都在做!大家都興致勃勃原因很簡單,因為做這個實驗的門檻低得很……</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">工具:幾乎人人家都有的電飯煲</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">材料:番茄、鹽、黑胡椒、橄欖油</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">有煮開西餐的家庭,只需要買個番茄就可以做囉。</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">做法簡單,過程有趣,效果又出奇地好,所以大家都有興趣做!</span><br />
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<a href="http://2.bp.blogspot.com/-wb_Z268HUlM/VF4pXcYcysI/AAAAAAAAXGw/6RzBomU394Y/s1600/tomato_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-wb_Z268HUlM/VF4pXcYcysI/AAAAAAAAXGw/6RzBomU394Y/s1600/tomato_7.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">我第一次看到的版本是:將米清洗後加入正常份量清水,加入1茶匙鹽、1/2茶匙黑胡椒粒、2茶匙橄欖油,按掣煮飯。</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">後來看到有人加香草。</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">後來看到有人減少煮飯水的份量,因為番茄水份重。</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">看到有道理的步驟就採納了,所以我這個版本材料是:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">番茄1個、鹽、黑胡椒、橄欖油、乾番茜</span></div>
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<a href="http://3.bp.blogspot.com/-wLET8MyZ8xw/VF4pWxSDpeI/AAAAAAAAXGo/LUh8gAsZPgM/s1600/tomato_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-wLET8MyZ8xw/VF4pWxSDpeI/AAAAAAAAXGo/LUh8gAsZPgM/s1600/tomato_6.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">鹽、黑胡椒和香草份量我是隨意的,就是上圖的份量。</span><br />
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<a href="http://2.bp.blogspot.com/-bGOb03IBJf4/VF4pU2D2OEI/AAAAAAAAXGc/DB-e0AwK6vE/s1600/tomato_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-bGOb03IBJf4/VF4pU2D2OEI/AAAAAAAAXGc/DB-e0AwK6vE/s1600/tomato_1.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">像正常煮飯步驟一樣,我煮1.5杯米,加入1又1/4杯水,加入鹽、黑胡椒、香草及橄欖油拌勻,然後放上一個洗淨的番茄。</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">水的份量多寡要按你用的米受水程度而定,不能一概而論。</span><br />
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<a href="http://1.bp.blogspot.com/--rawpfgRhPQ/VF4pWmeXNkI/AAAAAAAAXGs/594UJQs1XTE/s1600/tomato_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://1.bp.blogspot.com/--rawpfgRhPQ/VF4pWmeXNkI/AAAAAAAAXGs/594UJQs1XTE/s1600/tomato_5.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">按掣煮飯,我用的是這種基本電飯煲,約煮半小時。</span><br />
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<a href="http://3.bp.blogspot.com/-2V5qXGeJF6o/VF4pWMsgonI/AAAAAAAAXHU/aX5G0_sv8f8/s1600/tomato_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-2V5qXGeJF6o/VF4pWMsgonI/AAAAAAAAXHU/aX5G0_sv8f8/s1600/tomato_4.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">下鍋前有想過「番茄底要先界十字嗎?」答案是不用的,因為飯煮好後,番茄皮自然裂開了。</span><br />
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<a href="http://2.bp.blogspot.com/-AZszBVckDZg/VF4pX24Ot1I/AAAAAAAAXHE/oa1WK7nV-nI/s1600/tomato_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-AZszBVckDZg/VF4pX24Ot1I/AAAAAAAAXHE/oa1WK7nV-nI/s1600/tomato_8.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">挑走番茄皮,然後把番茄搗亂,與米飯拌勻,搞掂!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">把番茄扒開時,可以見到番茄汁的確很豐富,所以本身有點點偏乾的米飯,與濕潤的番茄肉拌勻後,濕度就會剛剛好。</span><br />
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<a href="http://2.bp.blogspot.com/-iv6XX-tcvkM/VF4pVzWegjI/AAAAAAAAXGk/ZopUg7_lMlQ/s1600/tomato_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://2.bp.blogspot.com/-iv6XX-tcvkM/VF4pVzWegjI/AAAAAAAAXGk/ZopUg7_lMlQ/s1600/tomato_3.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">網路說這種做法味道「好吃到六親不認」,那又太誇張了,就是米飯混入了番茄的味道而已,當然如果調味料下得比較重手,味道就會更重,就像煮有味飯吧。</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">我第一次實驗很成功,如果下次再做,鹽和黑胡椒可以再重手一點,甚至炒個煙肉或者加入磨菇。然後又在想,味道好壞會否與番茄品種有關係呢?「好吃到六親不認」的那位人兄用了甚麼番茄呢……</span><br />
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<a href="http://3.bp.blogspot.com/-Np2BW0877cA/VF4pVPeqAJI/AAAAAAAAXGU/ZiJDdHy72Vo/s1600/tomato_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://3.bp.blogspot.com/-Np2BW0877cA/VF4pVPeqAJI/AAAAAAAAXGU/ZiJDdHy72Vo/s1600/tomato_2.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">老公說這種做法「很小朋友」,意思不是指這種煮法幼稚,而是適合小朋友吃的飯,的確是健康而更添營養的米飯食法,這晚我們又多吃了一顆番茄了。</span><br />
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<a href="http://1.bp.blogspot.com/-v0QrjwFI_ak/VF4xJSKTc8I/AAAAAAAAXHg/G4od2RJ7WeI/s1600/tomato_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-v0QrjwFI_ak/VF4xJSKTc8I/AAAAAAAAXHg/G4od2RJ7WeI/s1600/tomato_11.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Google搜尋「整個番茄飯」</span></div>
reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-54051853512254567552014-09-01T01:12:00.002+08:002014-09-01T01:12:59.778+08:00抹茶心太軟 Matcha Lava Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EEyDGBKT2ow/VANP6YC8hUI/AAAAAAAAWTE/G5uuWffZD3Y/s1600/matcha_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EEyDGBKT2ow/VANP6YC8hUI/AAAAAAAAWTE/G5uuWffZD3Y/s1600/matcha_2.jpg" /></a></div>
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有天忽然想到不如做抹茶心太軟,此話一出,老公就牢牢記住,每隔兩天就問我:不是說好做抹茶心太軟嗎?<br />
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好吧好吧!想偷懶也不行啊!<br />
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5年前曾做過朱古力心太軟,抹茶心太軟也是同樣道理,只不過黑朱古力換成白朱古力,麵粉中加入抹茶粉。之後再上網找找食譜,找到<a href="http://yagakko.wordpress.com/tag/%E6%8A%B9%E8%8C%B6%E5%BF%83%E5%A4%AA%E8%BB%9F/" target="_blank">千年女王</a>的版本,用蛋比較少,像我調校份量後做2個,只需要用1隻蛋,味道和蛋糕鬆軟度皆不錯。<br />
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<a href="http://2.bp.blogspot.com/-yC1fKlu82D4/VANP6crRTWI/AAAAAAAAWTI/1U4cyHSg7cQ/s1600/matcha_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-yC1fKlu82D4/VANP6crRTWI/AAAAAAAAWTI/1U4cyHSg7cQ/s1600/matcha_1.jpg" /></a><br />
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上圖是第一個完成品,是失敗的哈哈!是個幾乎全實心的蛋糕,當我忙著在廚房弄第二個之際,老公大叫「好味啊!」這個食譜是可以的,味道很好,既鬆軟又不過甜,這個失敗品差在火候,回想一下自己的步驟,發現自己的出錯位了,再來!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UuOGlxlFYX4/VANP6jjj0bI/AAAAAAAAWTA/Qe3E-fHEdv8/s1600/matcha_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-UuOGlxlFYX4/VANP6jjj0bI/AAAAAAAAWTA/Qe3E-fHEdv8/s1600/matcha_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">雪糕是心太軟的最佳配搭,原諒我這球雪糕的賣相怎麼也弄不好......</td></tr>
</tbody></table>
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第二次成功了!切開蛋糕時,杰身的抹茶漿緩緩流出,由於不是蛋糕體和流心內餡分開做的那種心太軟,內餡不會像液體般洶湧地流出來,我反倒喜歡未凝固蛋糕漿的原始效果。<br />
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由於心太軟的效果是來自於未熟的蛋糕漿,所以選蛋時要謹慎,我這次用日本蛋,貴是貴一點,但菌會少一點。<br />
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份量:2個直徑7厘米<br />
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白朱古力50克、牛油47克、蛋(大)1隻、砂糖20克、低筋粉25克、抹茶粉8.5克、溶牛油適量(抹模具用)<br />
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1. 白朱古力及牛油分別隔熱水坐溶<br />
2. 牛油溶液加入白朱古力裡拌勻<br />
3. 另一個碗將蛋和砂糖打發至杰身及淡黃色<br />
4. 將牛油朱古力混合物分次加入蛋漿中拌勻<br />
5. 低筋粉、抹茶粉過篩加入朱古力蛋漿中<br />
6. 準備焗模,抹上溶牛油,將粉漿倒入至八成滿<br />
7. 放入雪櫃冷藏20分鐘<br />
8. 放入已預熱至攝氏220焗爐焗7分鐘
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9. 即時取出,倒出來伴雪糕享用<br />
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*原食譜用白朱古力及抹茶朱古力各一半,由於買不到抹茶朱古力,所以我全用白朱古力代替<br />
*將粉漿放入雪櫃冷藏,有助效果更流心。如果不夠時間冷藏,粉漿準備好後直接焗也可以,焗爐溫度宜調至攝氏180度<br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-43278276905666689412014-08-17T17:53:00.000+08:002014-08-17T17:53:32.535+08:00亂做一通墨西哥燒粟米 Something like Elote<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oq0X69Jdg-0/U_B204w6sjI/AAAAAAAAU8o/D0sSQ1YLtrc/s1600/elote_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oq0X69Jdg-0/U_B204w6sjI/AAAAAAAAU8o/D0sSQ1YLtrc/s1600/elote_1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">最近在網上看到不止一間香港餐廳有賣Elote,看賣相覺得好吸引,因為是我愛吃的粟米呢!最吸引我的造型是把粟米衣全部反下來,紮起,吃的時候就有把手位了。</span><br />
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<span style="font-family: Verdana, sans-serif;">未有機會光顧餐廳,見街市有賣大大支的新鮮粟米,就上網找找食譜亂做一通。</span><br />
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<span style="font-family: Verdana, sans-serif;">Elote是墨西哥傳統小吃,參考過幾個食譜,所用的材料並非一模一樣,有的用Sour Cream有的用蛋黃醬,總之是抹上醬後用來黏住芝士就行了。於是用在我家裡有的材料,做了這個版本。</span><br />
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<span style="font-family: Verdana, sans-serif;">材料:</span><br />
<span style="font-family: Verdana, sans-serif;">新鮮粟米、牛油、蛋黃醬、巴馬臣芝士碎、Paprika紅椒粉</span><br />
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<span style="font-family: Verdana, sans-serif;">1. 煲一煲水將粟米烚熟,約煮5分鐘。</span><br />
<span style="font-family: Verdana, sans-serif;">2. 撈起粟米,放入已預熱至攝氏175度的焗爐焗至表面起焦。</span><br />
<span style="font-family: Verdana, sans-serif;">3. 將粟米取出,趁熱抹上牛油,然後抹上蛋黃醬,沾上巴馬臣芝士碎,灑上紅椒粉即成。</span><br />
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<a href="http://2.bp.blogspot.com/-mr7kNUWDA6A/U_B206l2UcI/AAAAAAAAU8w/cPwAVLFJyCs/s1600/elote_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mr7kNUWDA6A/U_B206l2UcI/AAAAAAAAU8w/cPwAVLFJyCs/s1600/elote_2.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">由於老公平日都粟米不感興趣,為免原支粟米害他食慾全失,於是我將粟米烚熟後,努力用刀劈劈劈,把粟米一開四,細細件,希望反感會降低。(我曾上網嘗試找How to cut corn,但搜尋結果全都是教如何切出粟米粒,究竟如何能完美地劈開粟米成一段段呢?如有方法懇請告知~謝~)</span><br />
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<span style="font-family: Verdana, sans-serif;">結果,因為濃郁帶點羶香的芝士味,他把所有粟米統統吃光了,哈哈!</span><br />
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<a href="http://4.bp.blogspot.com/-qUL6mVbl47U/U_B20ljyxrI/AAAAAAAAU8k/kYB0EeGPqO8/s1600/elote_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qUL6mVbl47U/U_B20ljyxrI/AAAAAAAAU8k/kYB0EeGPqO8/s1600/elote_3.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">用Elote做主角的Sunday Brunch,配上煎蛋、班戟和菠菜番茄沙律,滿足。</span><br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-37138741171616513572014-08-16T21:29:00.000+08:002014-08-16T21:33:32.867+08:00白酒煮蜆意粉 Spaghetti with Clams in White Wine sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-umJkBmcf4bI/U-9XLXffnbI/AAAAAAAAU6w/Ani7GBUrrMY/s1600/clampasta_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-umJkBmcf4bI/U-9XLXffnbI/AAAAAAAAU6w/Ani7GBUrrMY/s1600/clampasta_10.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">沒心思去想煮甚麼的日子,我都會馬上想到煮這款意粉──白酒煮蜆意粉,做法簡單,味道鮮美,效果不比餐廳吃到的效果差。</span></div>
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<span style="font-family: Verdana, sans-serif;">重點是,我很愛吃蜆呢!</span></div>
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<a href="http://4.bp.blogspot.com/-V31WVmrlljo/U-9XMuMGBXI/AAAAAAAAU7I/2PkOTN1Ni2s/s1600/clampasta_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V31WVmrlljo/U-9XMuMGBXI/AAAAAAAAU7I/2PkOTN1Ni2s/s1600/clampasta_2.jpg" /></a></div>
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<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">平日到街市買蜆,回家後都會把蜆放在鹽水裡讓蜆吐沙約三小時。今天在街市買到的,是韓國來的蜆($16/斤),店家叮囑千萬不要吐沙,因為蜆本身沒!有!沙!有這樣神奇的東西嗎?</span></div>
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<span style="font-family: Verdana, sans-serif;">結果我回到家,直接把蜆放進雪櫃去,到要煮的時候洗一洗,就下鍋。</span></div>
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<span style="font-family: Verdana, sans-serif;">結果……</span></div>
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<span style="font-family: Verdana, sans-serif;">真的沒有沙啊!不過海水鹹味明顯比平日要吐沙的蜆淡一點,平常煮這款意粉都不用下鹽,今次這碟味道就比較淡,所以就算手持食譜,遇上不同食材,還是要自己調校一下;有時候又要靈活一點,這款意粉一般配Parsley,但我家剛好有Basil就改用Basil了,平常起鑊用蒜蓉,今次改用乾蔥,味道也不差。</span></div>
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<a href="http://2.bp.blogspot.com/-uJzPfa5sGMA/U-9XNtB09gI/AAAAAAAAU7c/dWh1xDIfFzQ/s1600/clampasta_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uJzPfa5sGMA/U-9XNtB09gI/AAAAAAAAU7c/dWh1xDIfFzQ/s1600/clampasta_5.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">材料(2人份)</span><br />
<span style="font-family: Verdana, sans-serif;">蜆1斤、意粉250克、橄欖油3湯匙、乾蔥1粒(切碎)、洋蔥半個(切粒)、辣椒乾少許、白酒250毫升、牛油10克、羅勒葉適量、黑椒碎適量</span><br />
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<a href="http://4.bp.blogspot.com/-iDYWkkLMoKQ/U-9XLX7xppI/AAAAAAAAU6s/f56yXfWPuMM/s1600/clampasta_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iDYWkkLMoKQ/U-9XLX7xppI/AAAAAAAAU6s/f56yXfWPuMM/s1600/clampasta_1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">1. 將一煲水煮滾,下鹽,下意粉,按意粉包裝指示的時間煮,煮好後撈起瀝乾備用。</span><br />
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<a href="http://3.bp.blogspot.com/-x3bt90k0dFk/U-9XOJO_fZI/AAAAAAAAU7Y/ZS-I7uBIWb4/s1600/clampasta_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x3bt90k0dFk/U-9XOJO_fZI/AAAAAAAAU7Y/ZS-I7uBIWb4/s1600/clampasta_6.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">2. 煮意粉的同時,燒熱鑊,下橄欖油,爆香乾蔥碎,然後下洋蔥粒爆香,再加入辣椒乾。</span><br />
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<a href="http://4.bp.blogspot.com/-N7ET0yuZmt0/U-9XLYIZCSI/AAAAAAAAU60/iW6-NO1BCtU/s1600/clampasta_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-N7ET0yuZmt0/U-9XLYIZCSI/AAAAAAAAU60/iW6-NO1BCtU/s1600/clampasta_11.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. 加入白酒及牛油,將羅勒葉撕碎加入。</span><br />
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<a href="http://2.bp.blogspot.com/-DU3lgjaCyD4/U-9XMWr4OcI/AAAAAAAAU68/L7dl9CmoV4c/s1600/clampasta_12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DU3lgjaCyD4/U-9XMWr4OcI/AAAAAAAAU68/L7dl9CmoV4c/s1600/clampasta_12.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">4. 加入蜆,蓋上鑊蓋煮3分鐘。</span><br />
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<a href="http://3.bp.blogspot.com/-5cEyaaXMlkU/U-9XPKsQcoI/AAAAAAAAU74/gaVrgmatfp0/s1600/clampasta_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5cEyaaXMlkU/U-9XPKsQcoI/AAAAAAAAU74/gaVrgmatfp0/s1600/clampasta_7.jpg" /></a></div>
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<a href="http://2.bp.blogspot.com/-IW3mZALTmHw/U-9XPbeDY7I/AAAAAAAAU7w/R_AnjQa1xvM/s1600/clampasta_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IW3mZALTmHw/U-9XPbeDY7I/AAAAAAAAU7w/R_AnjQa1xvM/s1600/clampasta_8.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">5. 時間夠後開蓋,將已開口的蜆挾起,未開口的蜆繼續煮約2分鐘至開口,若仍不開口則棄掉,加黑椒碎。</span><br />
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<a href="http://1.bp.blogspot.com/-xj60l6DwhAY/U-9XPsUjyGI/AAAAAAAAU70/nLPBWQ6ml3I/s1600/clampasta_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xj60l6DwhAY/U-9XPsUjyGI/AAAAAAAAU70/nLPBWQ6ml3I/s1600/clampasta_9.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">6. 熄火,將鑊裡的所有蜆和湯汁倒在一起,將煮熟的意粉加入拌勻,上碟即成。</span><br />
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<a href="http://3.bp.blogspot.com/-gsvLqP0uP14/U-9XNlOW5II/AAAAAAAAU7g/5TBym3T6qHg/s1600/clampasta_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gsvLqP0uP14/U-9XNlOW5II/AAAAAAAAU7g/5TBym3T6qHg/s1600/clampasta_4.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">開鑊蓋後見到四隻蜆沒有打開,本來以為牠們死掉要拿走,但因為不甘心,所以決定再煮一會,結果最後全部開口!哈哈!</span><br />
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<a href="http://4.bp.blogspot.com/-skRWOoBbxSI/U-9XM46JvKI/AAAAAAAAU7A/CyQKd18RgH0/s1600/clampasta_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-skRWOoBbxSI/U-9XM46JvKI/AAAAAAAAU7A/CyQKd18RgH0/s1600/clampasta_3.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">吸滿汁的乾蔥和洋蔥碎是美味所在,拌蜆肉一起吃,美味。</span><br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-10720871405229173772014-08-04T01:50:00.003+08:002014-08-04T01:56:09.268+08:00伯爵奶茶戚風蛋糕 Earl Grey Milk Tea Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CDOeXLr6LnA/U95vrFOg-FI/AAAAAAAAUyM/tRIzEOGI1lE/s1600/milktea_12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CDOeXLr6LnA/U95vrFOg-FI/AAAAAAAAUyM/tRIzEOGI1lE/s1600/milktea_12.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">好友贈我一大罐Earl Grey茶葉,平日沖茶機會不多(咖啡癮比較大哈哈),幸好茶葉還可用來做蛋糕,今天就做了個伯爵奶茶戚風蛋糕。</span><br />
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<span style="font-family: Verdana, sans-serif;">因為正在摸索新玩具Canon 100D的關係,所以這次拍了超多相片。我執相時好頭痕,但大家看步驟時就比較清楚了。</span><br />
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<span style="font-family: Verdana, sans-serif;">做這個蛋糕首先要煲奶茶,先煲好放涼才預備做蛋糕的材料,時間剛剛好。</span><br />
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<span style="font-family: Verdana, sans-serif;">伯爵</span><span style="font-family: Verdana, sans-serif;">奶茶材料:</span><br />
<span style="font-family: Verdana, sans-serif;">伯爵茶葉1湯匙、水40毫升、牛奶90毫升</span><br />
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<span style="font-family: Verdana, sans-serif;">伯爵</span><span style="font-family: Verdana, sans-serif;">奶茶做法:</span><br />
<span style="font-family: Verdana, sans-serif;">1. 小鍋中把水煮滾,倒入茶葉後熄火,蓋上蓋子燜3分鐘。</span><br />
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<span style="font-family: Verdana, sans-serif;">2. 然後加入牛奶,再開火煮滾,用小火煮2-3分鐘。</span><br />
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<a href="http://4.bp.blogspot.com/-ObRzGa2f-Ww/U95vvKdJevI/AAAAAAAAUzE/m16aXOdsg_8/s1600/milktea_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ObRzGa2f-Ww/U95vvKdJevI/AAAAAAAAUzE/m16aXOdsg_8/s1600/milktea_7.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. 熄火,將奶茶連茶葉以濾網過篩,用匙羹擠出汁液,奶茶份量應為60毫升,如份量太多就再煮一會收汁,如份量太少就加點牛奶。放涼備用。</span><br />
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<span style="font-family: Verdana, sans-serif;">份量:17厘米戚風模</span><br />
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<span style="font-family: Verdana, sans-serif;">伯爵奶茶戚風蛋糕材料:</span><br />
<span style="font-family: Verdana, sans-serif;">蛋黃3個、砂糖70克、沙拉油40毫升</span><span style="font-family: Verdana, sans-serif;">、伯爵奶茶60毫升</span><span style="font-family: Verdana, sans-serif;">、</span><span style="font-family: Verdana, sans-serif;">低筋粉80克、伯爵茶葉1湯匙、蛋白4隻</span><br />
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<span style="font-family: Verdana, sans-serif;">1. 預熱焗爐至攝氏180度;低筋粉過篩;茶葉搗碎。</span><br />
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<span style="font-family: Verdana, sans-serif;">2. 蛋黃稍為打發至起泡,加入1/3份量砂糖打至發白,加入沙拉油拌勻。</span><br />
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<span style="font-family: Verdana, sans-serif;">3. 然後逐一加入奶茶、碎茶葉及低筋粉拌勻。放一旁備用。</span><br />
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<span style="font-family: Verdana, sans-serif;">4. 蛋白打發至起泡,分3次加入砂糖打發成蛋白霜。</span><br />
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<span style="font-family: Verdana, sans-serif;">5. 加少許蛋白霜入蛋黃漿中拌勻,然後將所有蛋黃漿倒入蛋白霜內輕手拌勻。</span><br />
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<a href="http://3.bp.blogspot.com/-R-Web2YzoM0/U95vt1SbB9I/AAAAAAAAUy8/R5krnQELmbA/s1600/milktea_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-R-Web2YzoM0/U95vt1SbB9I/AAAAAAAAUy8/R5krnQELmbA/s1600/milktea_5.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">6. 將麵糊倒入焗模內,將焗模輕敲枱面放出多餘空氣,放入焗爐焗30分鐘,倒扣放涼即成。</span><br />
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<span style="font-family: Verdana, sans-serif;">*一打開罐茶葉覺得佛手柑的</span><span style="font-family: Verdana, sans-serif;">味</span><span style="font-family: Verdana, sans-serif;">很濃,但這樣的茶葉份量做蛋糕,香氣不算太濃郁,想茶味重一點,茶葉份量可以多一點點</span><br />
<span style="font-family: Verdana, sans-serif;">*搗碎茶葉後,可將茶葉用濾網過篩,隔出比較大塊的茶葉再搗碎,甚至棄掉不用</span><br />
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<span style="font-family: Verdana, sans-serif;">食譜來源:《好吃戚風蛋糕輕鬆上手》萬里機構</span>
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-16608253150380586352014-07-26T15:56:00.000+08:002014-07-26T17:02:52.002+08:00有肉有菜好送飯~照燒汁秋葵牛肉卷<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LKU9HBKD-uw/U8Pr7z2ugCI/AAAAAAAAUn4/FpHixl-i-FY/s1600/beefroll_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LKU9HBKD-uw/U8Pr7z2ugCI/AAAAAAAAUn4/FpHixl-i-FY/s1600/beefroll_1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">二人小口之家,吃得不多但又想同時吃肉吃菜,這道秋葵牛肉卷就快靚正了!材料和做法都超級簡單,一道菜配個麵做完成簡單晚餐。</span><br />
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<span style="font-family: Verdana, sans-serif;">以前和媽媽一起住,家中從沒有出現過秋葵,自己搬出來住就覺得秋葵這種蔬菜非常方便,因為我怕買菜芯類的菜,容易有菜蟲又要浸又要洗,然後老公又吃得不多,覺得花了一輪功夫成效不彰就不划算。秋葵一包包看得清楚不易有蟲,而且營養價值高,據知它內裡的黏液可減低人體對脂肪和膽固醇的吸收,亦能保護胃壁。唯一不好,就是它屬寒涼食品,寒底人士如我要適可宜止。</span><br />
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<span style="font-family: Verdana, sans-serif;">秋葵半包、薄切肥牛肉一包、烘焙芝麻少許</span><br />
<span style="font-family: Verdana, sans-serif;">照燒汁:豉油2.5湯匙、米酒2湯匙、味醂2.5湯匙、砂糖1湯匙</span><br />
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<span style="font-family: Verdana, sans-serif;">1. 秋葵用鹽擦去表面細毛,</span><span style="font-family: Verdana, sans-serif;">洗淨</span><span style="font-family: Verdana, sans-serif;">瀝乾水;如果用急凍肥牛肉就要預先解凍。</span><br />
<span style="font-family: Verdana, sans-serif;">2. 平鋪一片肥牛肉,將一條秋葵放在肥牛末端,用肥牛捲著秋葵。</span><br />
<span style="font-family: Verdana, sans-serif;">3. 燒熱煎鍋,放入秋葵牛肉卷煎至金黃色,牛肉呈半熟狀態。</span><br />
<span style="font-family: Verdana, sans-serif;">4. 將照燒汁材料拌勻,倒進煎鍋中煮滾,讓牛肉吸收醬汁味道,熄火。</span><br />
<span style="font-family: Verdana, sans-serif;">5. 上碟後灑點炒過的芝麻即成。</span><br />
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<span style="font-family: Verdana, sans-serif;">煮前在想該不該先灼秋葵呢?但煮得過熟的秋葵軟巴巴不好吃,現在用這個方法,靠最後的醬汁輕煮秋葵,令它受熱之餘卻保持爽脆口感,很滿意。</span><br />
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<span style="font-family: Verdana, sans-serif;">將秋葵改為粟米芯、蘆筍,又可以變出另一道新菜式。</span><br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-12554515537820909982014-07-06T23:29:00.001+08:002014-07-06T23:31:31.032+08:00窮人版法式晚餐~忌廉燴法國春雞<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">雖然我是個Holiday Cook,但也習慣家裡儲存各類食材,這樣的話放假懶落街都未至於餓死/有嘢可煮。</span></div>
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<span style="font-family: Verdana, sans-serif;">冰箱有隻法國春雞,早一日放落下格解凍,星期日的晚餐就靠牠了。</span></div>
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<a href="http://2.bp.blogspot.com/-cVaoFpY_u_A/U7llSkJ9w3I/AAAAAAAAUiY/6AUcFityMyA/s1600/creamchicken_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cVaoFpY_u_A/U7llSkJ9w3I/AAAAAAAAUiY/6AUcFityMyA/s1600/creamchicken_8.jpg" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">第二次煮的出品</span></div>
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<span style="font-family: Verdana, sans-serif;">這道忌廉燴法國春雞,賣相看來很不錯,個忌廉味更是超美味,但其實簡單易煮,一隻春雞煮出一鍋足夠二人吃,還記得煮意粉,因為那個忌廉汁撈意粉是200%配合的。</span><br />
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<span style="font-family: Verdana, sans-serif;">原食譜來自Chef Ricky Cheung,他煮的版本是加入羊肚菌的,對我來說羊肚菌難買又價錢貴,於是我用了本菇,這個窮人版當然與羊肚菌版風味大有分別,但已足夠美味了,忌廉汁怪老公每次吃都讚口不絕。</span><br />
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<span style="font-family: Verdana, sans-serif;">法國春雞 1隻、本菇 1包、牛油 30克、乾蔥 100克、白酒 200克、雞湯 150克、忌廉 300克、黑椒 適量</span><br />
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<a href="http://2.bp.blogspot.com/-VgziLIfe_Mo/U7llReVTUYI/AAAAAAAAUig/1Lo5FCmURqk/s1600/creamchicken_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VgziLIfe_Mo/U7llReVTUYI/AAAAAAAAUig/1Lo5FCmURqk/s1600/creamchicken_4.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">1. 春雞洗淨切件,加鹽醃2小時,備用。</span><br />
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<a href="http://2.bp.blogspot.com/-DtndTfQvtvg/U7llSaD6MsI/AAAAAAAAUis/wUnFgjmWFlg/s1600/creamchicken_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DtndTfQvtvg/U7llSaD6MsI/AAAAAAAAUis/wUnFgjmWFlg/s1600/creamchicken_7.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">2. 乾蔥切粒(或1開8),熱鑊加牛油用慢火炒至軟身,約1分鐘。</span><br />
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<a href="http://1.bp.blogspot.com/-sApYffx5Bjk/U7llRsFFMJI/AAAAAAAAUiQ/5OTj5Rr3SM0/s1600/creamchicken_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sApYffx5Bjk/U7llRsFFMJI/AAAAAAAAUiQ/5OTj5Rr3SM0/s1600/creamchicken_5.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. 加入白酒,用中火煮至剩下1/3分量。</span><br />
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<a href="http://2.bp.blogspot.com/-CFCed2pMfA8/U7llQ34ZCNI/AAAAAAAAUiM/832lRFbMYXg/s1600/creamchicken_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CFCed2pMfA8/U7llQ34ZCNI/AAAAAAAAUiM/832lRFbMYXg/s1600/creamchicken_2.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">4. 加入雞湯、忌廉、切段的本菇,用大火煮滾。</span><br />
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<a href="http://2.bp.blogspot.com/-22NK5S_sjZg/U7llQwwhPmI/AAAAAAAAUiA/eLov_Zl-yyE/s1600/creamchicken_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-22NK5S_sjZg/U7llQwwhPmI/AAAAAAAAUiA/eLov_Zl-yyE/s1600/creamchicken_3.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">5. 放入春雞件,用慢火煮20分鐘。</span><br />
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<a href="http://2.bp.blogspot.com/-y-5qK_hsCi8/U7llR2f2ZsI/AAAAAAAAUic/vpHEwPkkQYs/s1600/creamchicken_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y-5qK_hsCi8/U7llR2f2ZsI/AAAAAAAAUic/vpHEwPkkQYs/s1600/creamchicken_6.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">6. 最後加入黑椒調味即成。</span><br />
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<a href="http://3.bp.blogspot.com/-z3CWewy7eLw/U7llQzmUofI/AAAAAAAAUh8/6RbtYhy-P74/s1600/creamchicken_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-z3CWewy7eLw/U7llQzmUofI/AAAAAAAAUh8/6RbtYhy-P74/s1600/creamchicken_1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">上圖是第一次的忌廉燴法國春雞,當時老公買了巴西出品的春雞,價錢比法國春雞便宜一半,件頭卻比法國種大,於是買來一試,結果是一分錢一分貨,法國春雞肉質比較嫩,巴西春雞肉多卻嚡口。</span><br />
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<span style="font-family: Verdana, sans-serif;">除了按原食譜煮法,我覺得這道菜變化有很多,好像第二次煮時下了一個薯仔一起燴,味道亦很夾。如果想煮One Pot Meal,可以考慮加入紅蘿蔔、小椰菜去煮,營養夠均衡了。</span><br />
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<span style="font-family: Verdana, sans-serif;">煮了兩次春雞之後,發覺自己不懂得斬雞,是時候學一學了。</span><br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-18409679247645007282014-06-08T14:09:00.000+08:002014-06-08T14:17:56.617+08:00夏天最愛吃冷麵~韓式拌麵 Korean Cold Noodles<span style="font-family: Verdana, sans-serif;">每天老公都問我想吃甚麼,我不好意思每天都告訴他我想吃韓菜!多菜少肉又帶點辣的韓國菜是我近年的最愛,坊間近年越開越多韓菜食店,但出街食總覺得價錢貴,味道好多時都失望,自己煮其實可以好平好好食!</span><br />
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<a href="http://2.bp.blogspot.com/-xsV_yheuaVI/U5M8cxKaTII/AAAAAAAAUSI/sZYDVXxvLQM/s1600/koreannoodle_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xsV_yheuaVI/U5M8cxKaTII/AAAAAAAAUSI/sZYDVXxvLQM/s1600/koreannoodle_1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">這次找到<span id="goog_718691597"></span>小小米桶<span id="goog_718691598"></span>的韓式香辣拌麵食譜,看來簡單得很,味道更是一級棒!連煮兩次,第二次按自己口味調整了調味料份量,更合心意,老公激讚好吃啊!</span><br />
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<span style="font-family: Verdana, sans-serif;">麵條2人份量、泡菜1/2碗、罐頭吞拿魚40克、青瓜1/2條</span><br />
<span style="font-family: Verdana, sans-serif;">拌麵醬:韓國辣椒醬2湯匙、醋1.5湯匙、麻油1.5湯匙、蜜糖1湯匙、芝麻1湯匙、冷開水2湯匙</span><br />
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<span style="font-family: Verdana, sans-serif;">1. 青瓜洗淨切幼絲;泡菜切絲;吞拿魚瀝水扒鬆備用。</span><br />
<span style="font-family: Verdana, sans-serif;">2. 麵條按包裝指示煮熟,煮熟後泡入冰水中,瀝水備用。</span><br />
<span style="font-family: Verdana, sans-serif;">3. 拌麵醬拌好,加入泡菜絲及吞拿魚拌勻。</span><br />
<span style="font-family: Verdana, sans-serif;">4. 放入麵條及青瓜絲拌勻。</span><br />
<span style="font-family: Verdana, sans-serif;">5. 上碟,再灑少許芝麻即成。</span><br />
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<a href="http://3.bp.blogspot.com/-h0f7Id_6htQ/U5M8c9GolWI/AAAAAAAAUSE/e_lerKRHdmk/s1600/koreannoodle_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h0f7Id_6htQ/U5M8c9GolWI/AAAAAAAAUSE/e_lerKRHdmk/s1600/koreannoodle_2.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">*拌麵醬調好後記住試味,因為我用中辣的辣椒醬,所以按原食譜調製後,額外加了蜜糖中和辣度</span><br />
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<span style="font-family: Verdana, sans-serif;">原食譜:<a href="http://mitongwu.com/2011/09/05/%E9%9F%93%E5%BC%8F%E9%A6%99%E8%BE%A3%E6%8B%8C%E9%BA%B5/" target="_blank">【小小米桶】韓式香辣拌麵</a></span><br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-85452253319123665412014-06-08T01:22:00.002+08:002014-09-27T23:15:32.699+08:00絕無可能失敗的高級涼菜~麻醬油麥菜 Lettuce Roll with Sesame Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9hVo7TCOwro/U5M6yj4X9rI/AAAAAAAAURY/cYm_5z5c-Ec/s1600/green_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9hVo7TCOwro/U5M6yj4X9rI/AAAAAAAAURY/cYm_5z5c-Ec/s1600/green_2.jpg" /></a></div>
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這碟涼菜,像是一隻隻Hello Kitty頭上的蝴蝶結嗎?</div>
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這天逛街市,看到菜檔有油麥菜賣,平日買餸不會想到它,因為油麥菜那種獨特味道,我不太喜歡,可以吃,但不會主動買來煮,總覺得它只宜配豆豉鯪魚。</div>
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<a href="http://4.bp.blogspot.com/-7jZuJSR9iyo/U5M7x7kHvFI/AAAAAAAAURs/FbSE5ttJk2o/s1600/green_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7jZuJSR9iyo/U5M7x7kHvFI/AAAAAAAAURs/FbSE5ttJk2o/s1600/green_3.jpg" /></a></div>
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昨晚吃樂天皇朝,顛覆了我對油麥菜的想法!就是上圖這一碟賣$48的麻醬油麥菜,怎麼吃起來獨特味道消失了?質感和味道更像生菜呢!是餐廳選用特別品種嗎?甚至想到它們用的是crossover了生菜的新品種,但沒有求證。</div>
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為了破解謎團,我從三檔菜檔中選了看來最嫩的一檔來買,生吃嘛當然選比較嫩的好,照辦煮碗做一次昨晚吃的麻醬油麥菜。</div>
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謎底解開了!原來油麥菜生吃就是沒有那種獨特味道的,我做的和在餐廳吃到的味道一樣,清爽,味道像生菜,蘸麻醬吃真是非常合拍。</div>
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餐廳的賣$48,我這個嘛……油麥菜$2、青瓜半個$2、麻醬1/7支$4.3,就成了一道樣子看起來很高級的菜呢!</div>
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油麥菜1棵、青瓜半條、麻醬適量<br />
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1. 將油麥菜洗淨,洗過食水再瀝乾,切成段。<br />
2. 青瓜刨出薄片。<br />
3. 拿一束油麥菜對齊,用青瓜捲起,伴麻醬吃即成。<br />
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<a href="http://4.bp.blogspot.com/-IWXJSlLpJlM/U5M6yo-0xRI/AAAAAAAAURk/dd8qHzFG0UY/s1600/green_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IWXJSlLpJlM/U5M6yo-0xRI/AAAAAAAAURk/dd8qHzFG0UY/s1600/green_1.jpg" /></a></div>
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*如果想油麥菜再整齊一點,可以先用青瓜捲起才切齊<br />
*捲的時候用點點力,否則挾起時容易散開<br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-34417210467782663132014-06-01T00:41:00.002+08:002014-06-01T00:41:36.617+08:00蘋果香蕉黑糖鬆餅 Apple Banana & Muscovado Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oXiS-WkMsAw/Uy6gFXEwAtI/AAAAAAAATuI/9GnCtWqcYrM/s1600/muffin_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oXiS-WkMsAw/Uy6gFXEwAtI/AAAAAAAATuI/9GnCtWqcYrM/s1600/muffin_8.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">把滿佈梅花點的香蕉和蘋果拿進廚房去</span></div>
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<span style="font-family: Verdana, sans-serif;">捧出來的不是水果盤</span></div>
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<span style="font-family: Verdana, sans-serif;">而是熱騰騰的蘋果香蕉黑糖鬆餅</span></div>
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<span style="font-family: Verdana, sans-serif;">蘋果香</span></div>
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<span style="font-family: Verdana, sans-serif;">香蕉香</span></div>
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<span style="font-family: Verdana, sans-serif;">玉桂香</span></div>
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<span style="font-family: Verdana, sans-serif;">伴我入夢</span></div>
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<a href="http://4.bp.blogspot.com/-ahdTThXqocI/Uy6gEpYUJFI/AAAAAAAATuE/EWETXveAjx8/s1600/muffin_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ahdTThXqocI/Uy6gEpYUJFI/AAAAAAAATuE/EWETXveAjx8/s1600/muffin_6.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">熟透香蕉2隻、蘋果1個、玉桂粉1/4茶匙、牛油60克、黑糖100克、低筋粉240克、梳打粉1/4茶匙、泡打粉1茶匙、鹽1/8茶匙</span><br />
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<a href="http://1.bp.blogspot.com/-osXCX9dEkYc/Uy6gEVXR86I/AAAAAAAATuM/GZNeHA2oZoU/s1600/muffin_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-osXCX9dEkYc/Uy6gEVXR86I/AAAAAAAATuM/GZNeHA2oZoU/s1600/muffin_5.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">1. 蘋果去皮去核,切粒,加入玉桂粉拌勻。</span><br />
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<a href="http://2.bp.blogspot.com/-gcl3ISRcOok/Uy6gEXg0fHI/AAAAAAAATuQ/Z-cUPCpg27Y/s1600/muffin_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gcl3ISRcOok/Uy6gEXg0fHI/AAAAAAAATuQ/Z-cUPCpg27Y/s1600/muffin_4.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">2. 香蕉去皮壓爛。</span><br />
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<a href="http://2.bp.blogspot.com/-2ePg9yjARbg/Uy6gDaTs1FI/AAAAAAAATt0/h1VCgRx_ulY/s1600/muffin_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2ePg9yjARbg/Uy6gDaTs1FI/AAAAAAAATt0/h1VCgRx_ulY/s1600/muffin_3.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. 香蕉蓉加入已溶化的牛油,加入黑糖及蛋,再加入牛奶拌勻。</span><br />
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<a href="http://3.bp.blogspot.com/-cO-3HZYp67g/Uy6gDigrB6I/AAAAAAAATtw/0UEi4eyGwI4/s1600/muffin_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cO-3HZYp67g/Uy6gDigrB6I/AAAAAAAATtw/0UEi4eyGwI4/s1600/muffin_1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">4. 將低筋粉、梳打粉、泡打粉及鹽過篩,分三次加入香蕉糊中拌勻,再拌入蘋果粒。</span><br />
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<a href="http://3.bp.blogspot.com/-ZRMirRC9grY/Uy6gDhgjeKI/AAAAAAAATts/YtL7ereBns8/s1600/muffin_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZRMirRC9grY/Uy6gDhgjeKI/AAAAAAAATts/YtL7ereBns8/s1600/muffin_2.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">5. 麵糊倒在焗模內,放入已預熱至攝氏175度的焗爐焗約30分鐘,時間視乎蛋糕模大小而定,用竹籤插入測試是否熟透。</span><br />
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<a href="http://4.bp.blogspot.com/-imIe7yzHw60/Uy6gFX2YyYI/AAAAAAAATuk/YLIvAQBKuQ8/s1600/muffin_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-imIe7yzHw60/Uy6gFX2YyYI/AAAAAAAATuk/YLIvAQBKuQ8/s1600/muffin_7.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">出爐嚕~</span></div>
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<span style="font-family: Verdana, sans-serif;">蛋糕質感鬆軟,又咬到蘋果肉粒,好滿足。</span></div>
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<span style="font-family: Verdana, sans-serif;">原食譜來源:<a href="http://www.christinesrecipes.com/2011/12/banana-apple-muffins.html" target="_blank">【簡易食譜】香蕉蘋果鬆餅</a></span><br />
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-51641767420232173672014-05-06T12:30:00.000+08:002014-06-01T00:37:30.069+08:00入廚新手必試~韓式醬油雞翼<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QbFonR0Pjtg/U2X97Uqr12I/AAAAAAAAT8w/Iyo48qB9Fpw/s1600/chickenwing_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QbFonR0Pjtg/U2X97Uqr12I/AAAAAAAAT8w/Iyo48qB9Fpw/s1600/chickenwing_1.jpg" /></a></div>
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一個人煮多人的飯,總要安排一些用焗爐炮製的菜式,把食物放入去慢慢焗,我就有時間處理其它菜。這次的韓式午餐,上網找到了有人分享<a href="http://qing.blog.sina.com.cn/tj/751c420133001yx4.html" target="_blank">韓式醬油雞翼</a>的食譜。<br />
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想起來原來我是第一次做雞翼的菜式!效果是出奇地好,味道超讚,很開心遇上一個好食譜,推薦入廚新手也做做看,你會為自己的廚藝感到鼓舞!<br />
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雞中翼(大) 16隻<br />
醃料:生抽 8湯匙、米酒 2湯匙、砂糖 7茶匙、蜜糖 2湯匙、蒜蓉 2湯匙、辣椒醬 2湯匙、檸檬汁 2茶匙、黃芥辣醬 2湯匙<br />
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1. 將醃料拌勻,試味看看會否太辣,醃雞翼過夜,間中讓雞翼轉一轉位令味道更均勻。<br />
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<a href="http://1.bp.blogspot.com/-zhFyeNp5oqk/U2X97bt5csI/AAAAAAAAT84/lTyOmZPuXlE/s1600/chickenwing_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zhFyeNp5oqk/U2X97bt5csI/AAAAAAAAT84/lTyOmZPuXlE/s1600/chickenwing_2.jpg" /></a></div>
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2. 將醃好的雞翼放入已預熱攝氏200度的焗爐焗約30分鐘即成。<br />
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* 辣椒醬我用韓國長方形盒那種<br />
* 原食譜醃料味道比較辣,於是我加重糖的份量,讓不嗜辣的朋友也能吃;如能吃辣,可將砂糖份量減至2茶匙<br />
* 因為我用的雞翼比較大隻厚肉,我焗了近40分鐘
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-65284835330363175352014-05-05T11:46:00.000+08:002014-05-06T11:47:26.887+08:00韓國泡菜系列~醬煮薯仔<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HdE25zDUf-A/U2YC_R_iPxI/AAAAAAAAT9w/6z6V_Zwu0f0/s1600/potato_8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HdE25zDUf-A/U2YC_R_iPxI/AAAAAAAAT9w/6z6V_Zwu0f0/s1600/potato_8.jpg" /></a></div>
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<span style="color: #666666;">韓式午餐:大白菜泡菜、醬煮薯仔、蘿蔔泡菜</span></div>
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超喜歡吃韓國泡菜的我,每次遇上慷慨給我很多種類泡菜的韓國餐廳都很興奮,小時候以為韓國泡菜就等於醃成橙紅色那種大白菜泡菜,後來得知韓國泡菜是泛指用來伴飯吃的前菜,最常見的還有蘿蔔泡菜、青瓜泡菜、小魚乾之類等等。<br />
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早年我追看韓劇《發酵家族》(Kimchi Family),故事講述每款泡菜背後都有故事,每集見到都好想食,更想飛韓國一趟。<br />
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工作關係最近找來韓國餐廳大廚示範做韓菜,其中一道就是醃大白菜,看到一次完整的示範,想自己醃泡菜的念頭又來了,看似不難呢~以後我會試試自己醃不同泡菜,這次從簡單的做起,做醬煮薯仔。<br />
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食譜來自<a href="http://mitongwu.com/2013/11/19/%E9%86%AC%E7%85%AE%E9%A6%AC%E9%88%B4%E8%96%AF%EA%B0%90%EC%9E%90%EC%A1%B0%EB%A6%BC/" target="_blank">小小米桶</a>,她做得好精緻啊!而我這次做出來的明顯是粗糙版,味道而言是不錯的,但可以薯仔洗水未夠,還含有太多澱粉質,因此煮出來效果粉粉的,不似小小米桶般薯仔粒仍保持直角,我估她做的應該會爽口,而我這種近似在韓國餐廳吃到的薯仔泡菜。<br />
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薯仔 2個、蒜蓉 1茶匙、豉油 2湯匙、味醂 1茶匙、砂糖 1湯匙、清水 100毫升、麻油 1茶匙、芝麻 適量<br />
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1. 薯仔去皮切成小方塊。<br />
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2. 將薯仔粒泡在清水裡,洗去表面的澱粉質,瀝去水份備用。<br />
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3. 熱鍋下油爆香蒜蓉,下薯仔炒2至3份鐘。<br />
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<a href="http://4.bp.blogspot.com/-a7MowozyE_0/U2YC_Ng4T2I/AAAAAAAAT-A/c_1KEula1jg/s1600/potato_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-a7MowozyE_0/U2YC_Ng4T2I/AAAAAAAAT-A/c_1KEula1jg/s1600/potato_7.jpg" /></a></div>
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4. 加入豉油、味醂、砂糖和清水加蓋煮約8分鐘,中途翻炒幾下。<br />
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5. 熄火,加入麻油及芝麻拌勻,可以即食,或放涼後入雪櫃冷藏後享用,冷熱皆宜。<br />
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*如果不講究,將薯仔隨意切成塊狀也可以,但煮的時間會長一點reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-15563018533298411952014-05-04T18:19:00.000+08:002014-05-04T18:19:54.595+08:00Super Refreshing Salad Dressing~韓式柚子醬沙律<div class="separator" style="clear: both; text-align: center;">
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一個人煮五個人份量的韓式午餐,總不能每道菜都要下鍋煮,因為時間不容許,所以想起不如做個韓式沙律。<br />
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但怎樣為之韓式沙律呢?平日去韓國餐廳好少見到,老公隨意說了一句:柚子醬囉!對啊~韓國的柚子茶很出名,就韓式柚子醬沙律吧!上網找找看,真的找到用柚子醬做的沙律汁,味道很清新,非常適合夏天享用。<br />
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就這樣買了1kg重的柚子醬回家,做沙律汁只用了4.5湯匙,留下一大瓶慢慢飲。<br />
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上菜時刻意將柚子醬沙律汁用玻璃瓶另上,喜歡多醬少醬就自便吧!如果自己一個人食,就可以預先撈定才上菜。<br />
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沙律菜 1包<br />
柚子醬汁:韓式柚子醬 4.5湯匙、檸檬汁 1.5湯匙、味醂 1.5湯匙、黃芥末 1湯匙、鹽 1/2茶匙、橄欖油 2湯匙、芝麻 少許<br />
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做法也不用多說,將柚子醬汁所有材料拌勻即成,拌勻沙律菜享用。
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-67039359134533375012014-03-16T22:48:00.000+08:002014-09-19T14:34:19.722+08:00比想像中簡單的日式西餐~日式漢堡扒飯<div style="text-align: center;">
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對於入廚新手來說,食譜好重要,因為沒有概念油鹽糖應該下多少,買肉又應該買多少才是二人份呢?就是這些基本問題令很多人對入廚卻步,所以有時間的話參加各類型的烹飪班,手執一份食譜,回家照辦煮碗成功率高很多。</div>
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一直以為做漢堡扒是大工程,上過ABC Cooking的烹飪班,才發現原來比想像中容易得多呢!(重溫<a href="http://reporterm.blogspot.hk/2014/01/abc-cooking-studio.html" rel="nofollow" target="_blank">《人妻廚藝訓練營~ABC Cooking Studio》</a>)</div>
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按著食譜份量,回家自己煮一次,非常成功!超有滿足感。我嫌原食譜只有肉和飯比較單調,於是加了白菌和豆苗,這個日式碟頭飯份量非常足,而且味道真的好好啊!<br />
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以每塊120克重量計,以下份量可做到6件半漢堡扒。<br />
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免治牛肉326克、免治豬肉139克、洋蔥1.5個、雞蛋1隻、麵包糠4茶匙、鹽少許、黑胡椒少許<br />
醬汁:低筋粉4湯匙、牛油20克、洋蔥半個、水400毫升、雞粉1茶匙、喼汁4湯匙、茄汁4湯匙<br />
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1. 漢堡扒用的1.5個洋蔥切碎;醬汁用的洋蔥條絲;低筋粉用白鑊小火翻炒至淡啡色;水、雞粉、喼汁及茄汁先混合備用。<br />
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<a href="http://4.bp.blogspot.com/-fw6rlIu11MA/UsY-zLLQOpI/AAAAAAAAS8k/_0kZczi7hPc/s1600/burger_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fw6rlIu11MA/UsY-zLLQOpI/AAAAAAAAS8k/_0kZczi7hPc/s1600/burger_9.jpg" /></a></div>
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多炒一會開始聞到麵粉味道</div>
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<span style="color: #666666;">炒好後放在碗內可清楚見到白色的麵粉顏色變深了,有時間的話可再炒至深色一點。</span></div>
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2. 免治牛肉和豬肉放在大盆內,加入鹽和黑椒拌勻,再按次序加入雞蛋、麵包糖及洋蔥碎拌勻。<br />
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3. 材料拌勻後可停止,不宜過份攪拌,然後取出適當份量(上圖的是每個120克),左手交右手地在空中拋來拋出擠出肉餅內的空氣,然後搓成圓形,中間稍稍壓扁一點。<br />
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<a href="http://3.bp.blogspot.com/-jdMYvEz-CF4/UsY-xcVOFqI/AAAAAAAAS8Q/FyFPzIhHSz8/s1600/burger_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jdMYvEz-CF4/UsY-xcVOFqI/AAAAAAAAS8Q/FyFPzIhHSz8/s1600/burger_5.jpg" /></a></div>
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4. 熱鑊下油,將漢堡扒兩面煎成金黃色,取出。<br />
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<span style="color: #666666;">這個階段漢堡扒內餡仍是未熟的,因為稍後會再煮。</span></div>
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5. 熱鑊下牛油,放入洋蔥絲略為炒一下。<br />
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6. 加入炒過的低筋粉與洋蔥絲拌勻,然後加入已混和的醬汁。<br />
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7. 將漢堡扒放入醬汁內,蓋上鍋蓋以中火煮約10分鐘。<br />
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8. 煮漢堡扒期間可準備白飯,用保鮮紙緊貼模具裡面包裹,載入白飯平均壓平,在碟內反轉模具即成。<br />
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9. 10分鐘後漢堡扒煮熟,即可上碟。<br />
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原食譜洋蔥份量比較多,搓漢堡時容易散開,於是我酌量增加了牛肉和豬肉的份量,結果比例剛剛好。這個漢堡一次過可以多搓幾個,搓好後包好保鮮紙放在雪櫃冰格備用,這樣隨時都吃到漢堡扒了。</div>
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reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-24813650740800017762014-01-16T14:38:00.000+08:002014-01-16T14:38:02.185+08:00媽媽也喜歡的味道~番茄炆牛腩(加強版)<div class="separator" style="clear: both; text-align: center;">
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話說人生第一次炆牛腩(<a href="http://magkwan.blogspot.hk/2014/01/blog-post.html" rel="nofollow" target="_blank">按此重溫</a>),成功後特意取了一部份送給媽媽享用,媽媽吃後沒大讚或大彈,只說牛腩可以再炆得腍身一點,我的父母比較傳統,讚不會說出口,但往往用行動去表示,首先是吃光我炆的牛腩,繼而媽媽發現有便宜又新鮮的牛腩賣,二話不說就買了給我!讓我再煮!<br />
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我老公說,我媽是行動派,叫我再煮等於讚好吃了。呵呵!<br />
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好吧~為了答謝家人對我的支持,我就更加用心去研究如果把牛腩炆得更好味,重溫上次記下來的炆牛腩小撇步,再看完Gigi姐在電視節目教授的炆牛腩方法,今次加入八角、香葉、香茅和冰糖去炆。<br />
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結果,效果更好!<br />
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炆牛腩的時候,今次從鍋裡飄出來的香氣不再是單純的番茄香,還夾雜了八角、香葉的香料味道,香味更複雜更誘人!<br />
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而下了冰糖去炆牛腩的結果,當然是牛腩肉質更軟腍啦!<br />
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牛腩1斤半、番茄5個、紫洋蔥1個、紅蘿蔔1個、八角2粒、香葉3片、香茅2棵、冰糖2茶匙、薑6片、水1,000毫升<br />
調味料:茄醬4.5湯匙、豉油1.5湯匙、魚露適量、鹽1茶匙、黑胡椒少許<br />
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1. 牛腩洗淨切件。<br />
2. 煲一鍋水,放入3片薑及牛腩,汆水約3分鐘盛起。<br />
3. 番茄底界十字,放在滾水內一會,撈起去皮,然後將番茄肉切粒。<br />
4. 洋蔥切件,紅蘿蔔用滾刀法切件,香茅去頭拍扁切半。<br />
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5. 熱鑊下油,下3片薑及洋蔥炒出香味,再加入紅蘿蔔略炒,盛起備用。<br />
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6. 將番茄粒及茄醬放入鑊內拌炒一會。<br />
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<a href="http://4.bp.blogspot.com/-NDPmDM_7xLc/Utd1DTvfd-I/AAAAAAAATCU/THEamdQy3A8/s1600/beef_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NDPmDM_7xLc/Utd1DTvfd-I/AAAAAAAATCU/THEamdQy3A8/s1600/beef_3.jpg" /></a></div>
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7. 放下香葉、香茅、八角及冰糖。<br />
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8. 加入洋蔥、紅蘿蔔、牛腩、豉油及魚露拌炒一下。<br />
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9. 將材料轉至大煲內,加入水以小火先煮30分鐘,關火焗15分鐘;再以小火煮30分鐘,關火焗15分鐘,再以小火煮30分鐘。<br />
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<span style="color: #666666;">一開始好似煲湯一樣,材料和水份會越煮越少。</span></div>
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10. 最後加入鹽及黑胡椒調味即成。<br />
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*這次用了紫洋蔥,牛腩炆好後紫洋蔥全部溶化了!上次用普通洋蔥,炆好後仍然見蹤影的。<br />
*時間許可的話,建議多炆30分鐘,因為部份牛腩再軟腍一點會更好。<br />
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延伸閱讀:<a href="http://magkwan.blogspot.hk/2014/01/blog-post.html" rel="nofollow" target="_blank">《番茄炆牛腩~越南風味。拌飯拌意粉皆宜》</a>reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com2tag:blogger.com,1999:blog-1475547313678903564.post-29488434783430253382014-01-12T16:20:00.000+08:002014-01-12T16:20:53.564+08:00超下飯菜式~韓式安東燉雞 봉추찜닭<div class="separator" style="clear: both; text-align: center;">
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早陣子約了一個哈韓的朋友,去一吃旺角韓食店奶奶雞,因為看傳媒的報道覺得他很火紅,所以老公沒有掉以輕心,先訂好枱,去到亦要人到齊才可以入座,而門外亦長期堆積著等位的人群,令我對這隻雞好生期待。<br />
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結果,我覺得味道普通得很,雞肉是韌的,調味亦不過是重醬油加甜味,好失望。<br />
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最近無聊瀏覽一下食譜app,心血來潮找找這隻雞的食譜,只要找「安東雞」或「安東燉雞」就會找到,這道菜起源自韓國慶尚北道安東地區的菜市場,為了對抗當時興起的西式炸雞,於是有商販研製出這道又甜又辣適合韓國人口味的安東燉雞來。<br />
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安東燉雞重點就是雞肉配搭蔬菜以重醬油燉煮,最後加入韓國粉絲拌勻享用。<br />
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以下我煮的安東燉雞版本,是集多個網上食譜之大成,調味料全都是廚房已有的東西,沒有特別添置韓國調味料,然而味道和我在上次在街外吃的安東燉雞味道很相像,由於這道雞是作為晚飯其中一道餸菜,所以沒有下粉絲,而那濃郁醬油香加上甜味的醬汁超級下飯。<br />
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如果想簡單一點,我這個食譜有兩點可以不理:<br />
- 用牛奶浸雞(我見其中一個食譜有做,而家中剛巧有鮮奶就拿來用)<br />
- 雞件汆水時加入黑椒及迷迭香(我見其中一個食譜有寫,另外還加入月桂葉,是較為西式的做法,我下了大量迷迭香去飛水,迷迭香的香氣瀰漫廚房,香氣好誘人~)<br />
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材料:雞1隻、薯仔2個、紅蘿蔔1/2條、洋蔥1個、青瓜1/2條、辣椒2隻、蔥1條、麻油1湯匙、炒菜油少許、芝麻少許<br />
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醃料:牛奶2杯、鹽少許、胡椒粉少許<br />
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醬料:蒜茸1湯匙、薑茸1湯匙、豉油1/2杯、老抽1茶匙、米酒2湯匙、糖3湯匙、麻油1/2湯匙、黑胡椒粒1/4茶匙、迷迭香少許、水2杯<br />
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1. 雞肉洗淨斬件,加入牛奶泡10分鐘。<br />
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2. 薯仔、紅蘿蔔、青瓜切成塊狀,洋蔥切件,辣椒及蔥切段。<br />
3. 雞肉從牛奶中撈起用水沖淨,加入黑胡椒粒及迷迭香放入滾水中,以大火煮約5分鐘。<br />
4. 燙過的雞肉用水洗淨,用鹽及胡椒粉醃一下。<br />
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5. 鍋內放炒菜油及麻油,熱油後加入薯仔、紅蘿蔔、青瓜、洋蔥、辣椒翻炒出香味,再加入雞肉拌炒。<br />
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6. 加入清水及醬料用大火煮滾後轉中火,蓋上蓋子煮約25分鐘。<br />
7. 加入蔥段,撒上少許麻油(食譜份量以外)及芝麻即成。<br />
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*雞件不要斬得太碎<br />
*青瓜及洋蔥宜後段才放,因為我太早放幾乎煮溶到不見影<br />
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一隻雞加上蔬菜足足煮了兩碟出來,我老公和我爸當晚喝酒,所以濃郁口味的安東燉雞很適合送酒,而我亦嫌白飯太少了,不夠送雞。這隻雞是我媽買的,如果只是煮給自己和老公吃,淨買雞脾會比較適合,因為我們都比較愛吃肉。reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0tag:blogger.com,1999:blog-1475547313678903564.post-76549098555360030392014-01-01T15:47:00.000+08:002014-01-01T15:47:30.378+08:00番茄炆牛腩~越南風味。拌飯拌意粉皆宜<div class="separator" style="clear: both; text-align: center;">
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這晚看到Gigi姐在公仔廂裡煮番茄忟牛腩,看到做法並不複雜,令我突然有衝動去煮我一生中第一鍋牛腩!<br />
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番茄忟牛腩該是中菜還是西菜呢?想了想,好像是越南菜啊!在越南餐廳不是有一道茄汁牛腩的嗎?<br />
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第二天準備去買菜之前,打算上網重溫Gigi姐的煮法,豈料電腦突然播不了影片,唯有上網找食譜,再混合依稀記得Gigi姐提及的步驟去做。<br />
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材料買回來了,洗洗切切煮煮,一切看似很順利,食譜說忟一小時就完成,當倒數計時器還剩下15分鐘時,我挾一塊牛腩出來試試,肉!超!級!硬!怎麼和我在越南餐廳吃到的差那麼遠?<br />
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突然想起,是我忘了下冰糖吧?但忘了買冰糖,現在該怎麼解救呢?<br />
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又是上網找答案的時候,在搜尋器輸入「牛腩唔腍」,就發現大家都推崇蘇絲黃教的忟牛腩方法,她的心得是從買牛腩開始的,我已經來到這地步,就唯有跟從最後的小撇步:小火煮半小時,關火焗15分鐘,再煮半小時,再關火焗15分鐘,然後再煮約45分鐘。原來一直煮會讓牛腩肉質變死實的。<br />
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一邊煮一邊試,肉還是韌,心裡七上八下,真怕浪費掉買了$146的牛腩!同時向老公報定案,說牛腩唔腍好韌恐怕今晚不能吃之類打個底。<br />
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最後經過煮焗煮焗煮焗3個循環後,牛腩竟然神奇地軟腍得多了!軟腍程度雖不至於坊間吃到的牛腩,但起碼沒有一塊咬不開需要吐出來!<br />
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老公還一派淡定地說:沒問題啊!你擔心甚麼?再韌我都會清掉的。<br />
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T^T<br />
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據網友所說,蘇絲黃講解的忟牛腩小撇步還有以下幾點,寫在這裡讓自己記著:<br />
- 請牛肉佬不用好心切開整塊牛腩(當日牛肉佬真的有問我要不要切)<br />
- 牛腩原塊汆水及忟煮,直到忟好才切件(這個我覺得有點難,煮好又拿出來切又要洗東西啊)<br />
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牛腩1斤半、番茄4個、洋蔥1個、紅蘿蔔1個、薑6片、水1,000毫升<br />
調味料:茄醬4.5湯匙、豉油1.5湯匙、糖1.5茶匙、魚露適量、鹽1茶匙、黑胡椒少許<br />
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1. 牛腩洗淨切件。<br />
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2. 煲一鍋水,放入3片薑及牛腩,汆水約3分鐘盛起。<br />
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3. 番茄底界十字,放在滾水內一會,撈起去皮,然後將番茄肉切粒。<br />
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4. 洋蔥切件,紅蘿蔔用滾刀法切件。<br />
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5. 熱鑊下油,下3片薑及洋蔥炒出香味,再加入紅蘿蔔略炒,盛起備用。<br />
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6. 將番茄粒及茄醬放入鑊內拌炒一會。<br />
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7. 加入洋蔥、紅蘿蔔、牛腩、豉油、糖及魚露拌炒一下。<br />
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8. 將材料轉至大煲內,加入水以小火先煮30分鐘,關火焗15分鐘;再以小火煮30分鐘,關火焗15分鐘,再以小火煮15分鐘。<br />
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9. 最後加入鹽及黑胡椒調味即成。<br />
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原材料的水多到好像在煲湯似的,但忟煮一個多小時後,水份會收乾近一半,番茄粒全溶掉了,汁變得穠稠起來,用來拌飯或意粉都非常適合。<br />
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這道番茄忟牛腩好吃到讓老公多添半碗飯,因為那個番茄汁實在超級美味啊!我也把他帶返公司的飯盒載得滿滿,明天午餐他又可以重溫一次這道牛腩的美味。reporterMhttp://www.blogger.com/profile/05716148837878331217noreply@blogger.com0