tag:blogger.com,1999:blog-70930881659143760272024-03-22T07:52:28.760+08:00Jennifer's KitchenJen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-7093088165914376027.post-79639784505658690472015-06-07T11:24:00.001+08:002015-06-07T18:27:41.765+08:00唔駛用焗爐整嘅豬仔骨 (免焗、免醃)<div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><div><div class="separator" style="clear: both;">我們一家都好鍾意食豬仔骨㗎,平時出街食好多時都會叫嚟食,但大部分餐廳都又貴又唔好食(又乾又韌),真係超級失望!>.<</div></div><div>我又好懶開焗爐喎(因為好怕洗焗爐^_^),所以一直都冇試過在家烤豬仔骨,但前幾天忽發奇想,其實用炆嘅方法煮應該都ok吖,試整了第三次終於都似模似樣喇,重好淋好入味𠻹!Yeah! 以後都唔駛去餐廳先有得食豬仔骨了!✌️✌️✌️</div><div>你哋話似唔似用焗烤做嘅烤豬仔骨呢?方法材料都超級簡單,你哋都快啲試下整啦!^_^</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rFnfdN3jFEwXElrD1jwbMuUi53g5OVi4TsT9xMOPf8m1RAFRspnf41gxCjJClqwjP2KagNj7TvMAFJVi84M6jK1w8W0OpF9YEc658UPXleEipn71skd6LCne2pcyp7NAhlhzqlqBw-u3/s640/blogger-image--496301016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rFnfdN3jFEwXElrD1jwbMuUi53g5OVi4TsT9xMOPf8m1RAFRspnf41gxCjJClqwjP2KagNj7TvMAFJVi84M6jK1w8W0OpF9YEc658UPXleEipn71skd6LCne2pcyp7NAhlhzqlqBw-u3/s640/blogger-image--496301016.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBtgg5N4NTrq2rK35AQ_-b2Z6juH8lrsameVGEfEFWxxG3rt0r-mkwgIRAGsXd659SoLyem-H_7Srq1xEstXi9Leq21_E-81dr9onH0ZF0-YUgZ31ptYnTADr6A8ULRClOAqzfZmv3kEb/s640/blogger-image--1015223200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBtgg5N4NTrq2rK35AQ_-b2Z6juH8lrsameVGEfEFWxxG3rt0r-mkwgIRAGsXd659SoLyem-H_7Srq1xEstXi9Leq21_E-81dr9onH0ZF0-YUgZ31ptYnTADr6A8ULRClOAqzfZmv3kEb/s640/blogger-image--1015223200.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div>材料:</div><div>豬仔骨 500g (急凍丹麥豬仔骨一包)</div><div><span style="background-color: rgba(255, 255, 255, 0);">薑 2 片</span></div><div><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="background-color: rgba(255, 255, 255, 0);">調味:</span></div><div><span style="background-color: rgba(255, 255, 255, 0);">熱滾水 500ml</span></div><div>燒烤醬 150g </div><div>砂糖 2湯匙</div><div>生抽 2湯匙</div><div>鹽 1/3茶匙</div><div><br></div><div>備註:另可隨意加入個人喜愛的香料作調味(例如黑胡椒碎)</div><div><br></div><div><div>做法:</div><div>1)豬仔骨解凍後,用清水輕輕沖洗乾淨,抹乾後在中間切開分成兩份備用。</div><div>2)用大火將鑊燒熱後,加入2湯匙油先把薑片<span style="background-color: rgba(255, 255, 255, 0);">爆香</span>,轉中細火把豬仔骨的兩邊慢慢煎香。</div><div>(此步驟十分重要!因為上碟時,豬仔骨似唔似用焗爐烤一般的吸引,就視乎這時煎得靚唔靚、夠唔香!最好連豬仔骨的邊邊都煎埋,賣相更佳!)</div><div><div>3)當豬仔骨的兩邊都煎香後,先落燒烤醬炒一炒,然後加入熱滾水和其他調味,煮滾後加蓋可每用細火炆1小時,熄火再焗半小時。</div><div>(如選擇炆1.5小時以上,則可立刻享用而不須再焗了)。</div><div>4)炆好後,先把豬仔骨盛起。</div><div>5)用中火把醬汁煮至杰身後(其間用鑊鏟打圈攪拌,可加快水分蒸發,令醬汁快些杰身),把豬仔骨回鑊以掛上醬汁後,即可盛起享用了。 </div></div></div><div>(如想再靚仔啲,可用火槍燒一燒豬仔骨表面,咁就九成九似烤豬仔骨了!)</div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div></div><br></div><br></div></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com4tag:blogger.com,1999:blog-7093088165914376027.post-80319949737935944942015-05-25T12:43:00.001+08:002015-05-25T12:43:26.189+08:00太平淸醮2015家人一早送給我大大個嘅平安包,未食都已經覺得(心裡)好甜好滿足了!祝福大家都平平安安、健健康康啦!😊<div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsfFjA7eP-cjqfB99Cw3fXaUccKKsA6drSqwlSm9PNMcqA1iSagMRrscEaH1_gR6_8F77TMIPrnnO6pREUAd0mM7lrh5Z4EnlDo8g5R1bSedi7B-XSJ9KHg4_cYUDxTYTrNQVtFWWa4r6/s640/blogger-image--667733165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsfFjA7eP-cjqfB99Cw3fXaUccKKsA6drSqwlSm9PNMcqA1iSagMRrscEaH1_gR6_8F77TMIPrnnO6pREUAd0mM7lrh5Z4EnlDo8g5R1bSedi7B-XSJ9KHg4_cYUDxTYTrNQVtFWWa4r6/s640/blogger-image--667733165.jpg"></a></div><br></div></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-31961747891897837982015-04-27T14:06:00.001+08:002015-04-27T16:09:33.931+08:00露筍煙肉帶子卷<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody;">
<span style="color: #990000;">這是一道色香味俱全而且十分簡單易做的宴客菜式之一,廚房新手亦輕易做到餐廳水準,大家都快啲試下啦!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOhxuML_gRu4bFzisuCzLoL0e44bUhOd0KKB9movQ__VBNsHxBYfvkqUo2F3hJVRx90tWnSwO1tj1xFnjHP6gA-djxlzjuXsy1VA0bDnmOR6KWgS6kAHzc8-9GkYpr3_sjuzmHUInxmaU/s640/blogger-image--769669181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOhxuML_gRu4bFzisuCzLoL0e44bUhOd0KKB9movQ__VBNsHxBYfvkqUo2F3hJVRx90tWnSwO1tj1xFnjHP6gA-djxlzjuXsy1VA0bDnmOR6KWgS6kAHzc8-9GkYpr3_sjuzmHUInxmaU/s640/blogger-image--769669181.jpg" /></span></a></div>
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<u><b><span style="color: #990000;">材料: (份量做到16件)</span></b></u></div>
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<span style="color: #990000;"><span style="background-color: rgba(255, 255, 255, 0);">急凍帶子 6-8粒</span><span style="background-color: rgba(255, 255, 255, 0);">(視乎大小:大粒- 1</span><span style="background-color: rgba(255, 255, 255, 0);">開3,細粒- 1開2,共需</span><wbr style="background-color: rgba(255, 255, 255, 0);"></wbr><span class="word_break" style="background-color: rgba(255, 255, 255, 0); display: inline-block;"></span><span style="background-color: rgba(255, 255, 255, 0);">約16片)</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0); color: #990000;">薄片煙肉 16片</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); color: #990000;">BB 露筍 半扎</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); color: #990000;">蒜蓉 少許</span></div>
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<span style="background-color: rgba(255, 255, 255, 0); color: #990000;"><b><u>做法:</u></b></span></div>
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<li><span style="background-color: rgba(255, 255, 255, 0); color: #990000;">帶子解凍後,以廚房紙印乾水分,除去較硬身的蒂部後,用刀橫切成約0.5厘米厚的薄片帶子備用。</span></li>
<li><span style="color: #990000;">露筍洗浄後,切成兩段瀝乾水分備用。</span></li>
<li><span style="color: #990000;">將鑊燒熱後轉中火,加少許油爆香蒜蓉,加入露筍快炒,灑少許鹽調味,拌勻後盛起放涼備用。</span></li>
<li><span style="color: #990000;">拿一塊薄煙肉平放於砧板上,在一邊先放一片帶子,再放數條露筍(份量隨意)於帶子之上,然後慢慢把煙肉卷起,收囗向下放好。用以上方法把所有帶子用煙肉卷好備用。</span></li>
<li><span style="color: #990000;">將鑊燒熱轉中火,加少許油,放入所有煙肉帶子卷(收囗向下),將兩邊煎香後即可盛起享用。</span></li>
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<span style="background-color: rgba(255, 255, 255, 0); color: #990000;"><b><u>備註:</u></b></span></div>
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<li><span style="color: #990000;">若不喜歡吃露筍,可以只用煙肉卷起帶子來煎香,雖然顏色相對冇咁靚,但是同樣美味,而且製作更簡單快捷,連包連煎,不用15分鐘就食得,認真快、靚、正呢!</span></li>
<li><span style="color: #990000;">煎帶子卷時,先將煙肉收口的一面落鑊煎香,有助定型和不會散開。</span></li>
<li><span style="color: #990000;">由於煙肉本身已有咸味,因此帶子不用調味,用煙肉卷着吃,味道剛好。</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #990000;">若想看多些製作圖片,請到:</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); color: #990000;"><a href="https://www.facebook.com/media/set/?set=a.838496499553597.1073741861.160110140725573&type=1">https://www.facebook.com/media/set/?set=a.838496499553597.1073741861.160110140725573&type=1</a></span></div>
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<b><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;"><span style="color: #990000;">If you like my recipe, please "Like" my page in Facebook, Thanks! ^_^</span></i></b></h3>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-86637431553169680302015-04-24T17:32:00.001+08:002015-04-26T01:02:43.160+08:00自製肥牛珍珠米漢堡(Rice Burger)<span style="font-family: Helvetica;">今次為大家介紹的肥牛珍珠米漢堡,不但美味可口、賣相吸引、製作簡單、而且營養豐富,大人同小朋友都一定鍾意㗎!</span><br />
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<span style="font-family: Helvetica;"><b><u>材料:</u></b>(份量做到兩個漢堡)</span><br />
<span style="font-family: Helvetica;">珍珠米 200g ( 加~240ml 水煮成飯)</span><br />
<span style="font-family: Helvetica;">肥牛 120g</span><br />
<span style="font-family: Helvetica;">大蘑菇 80g (portobello mushroom)</span><br />
<span style="font-family: Helvetica;">紫洋葱 80g</span><br />
<span style="font-family: Helvetica;">橙色燈籠椒 40g</span><br />
<span style="font-family: Helvetica;">紅色燈籠椒 40g</span><br />
<span style="font-family: Helvetica;">薑 數片</span><br />
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<span style="font-family: Helvetica;"><b><u>肥牛調味:</u></b> 生抽 3/4湯匙 / 砂糖1茶匙 / 麻油和胡椒粉 各少許 / 清水 1湯 匙</span><br />
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<span style="font-family: Helvetica;"><b><u>做法:</u></b></span><br />
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<li><span style="font-family: Helvetica;">將珍珠米洗淨後加水煮成飯,用筷子扒鬆,將飯分成四份(用磅量度:每份~100g),然後用保鮮紙包成一個圓球狀,用掌心輕輕握實後按扁,再用一隻碟或煲蓋將飯團壓成一個圓餅狀備用(保鮮紙在煎之前才脫去)。</span></li>
<li><span style="font-family: Helvetica;">肥牛加入調味醃最少15分鐘備用。</span></li>
<li><span style="font-family: Helvetica;">蔬菜洗淨後,將大蘑菇切片、彩椒先橫切再一開二及洋蔥橫切成一圈圈備用。</span></li>
<li><span style="font-family: Helvetica;">當鑊燒熱後轉中火,加少許油先把洋蔥略炒一會,然後在鑊的另一邊加少許油將大蘑菇兩邊煎香,最後落彩椒同炒至略為軟身後,加少許鹽調味,拌勻後盛起備用。</span></li>
<li><span style="font-family: Helvetica;">將鑊再燒熱後,落少許油爆香薑片,以大火快手爆香肥牛,盛起備用。</span></li>
<li><span style="font-family: Helvetica;">將蔬菜再次回鑊,以中火略炒一會以吸收牛肉汁的味道後,熄火盛起備用。</span></li>
<li><span style="font-family: Helvetica;">將鑊燒熱後,落少許油以中火把飯餅的兩邊慢慢煎香至表面形成一層硬薄膜後,盛起備用。</span></li>
<li><span style="font-family: Helvetica;">將兩片已煎香的飯餅夾入適量的肥牛和蔬菜餡料後,即成美味的肥牛珍珠米漢堡了。</span></li>
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<b><u><span style="font-family: Helvetica;">備註:</span></u></b><br />
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<li><span style="font-family: Helvetica;">其實米漢堡的餡料可隨意選配其他材料,份量也是隨意的,但建議把所有材料都切成較長身或是一圈圈的,這樣餡料便不易跌出米漢堡。</span></li>
<li><span style="font-family: Helvetica;">由於每隻珍珠米的受水程度不同,以上米和水作的比例只作參考,請自行調較米水以煮出偏硬的米飯為佳。</span></li>
<li><span style="font-family: Helvetica;">用珍珠米做的飯比普通米較黏,因此較易成型而不易散;此外,珍珠米亦比較煙韌,和肥牛一起吃囗感較佳。</span></li>
<li><span style="font-family: Helvetica;">建議用牛油紙像包漢堡包般將米漢堡包著來吃(尤其是給小朋友吃時),以避免吃時餡料跌出來或是米漢堡散開。</span></li>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">若想看多些製作圖片,請到:</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://www.facebook.com/media/set/?set=a.837355099667737.1073741860.160110140725573&type=1">https://www.facebook.com/media/set/?set=a.837355099667737.1073741860.160110140725573&type=1</a></span></div>
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<b><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-size: 17px;">If you like my recipe, please "Like" my page in Facebook, Thanks! ^_^</i></b></h3>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-43569287433634512342015-04-13T14:19:00.001+08:002015-04-13T14:50:35.434+08:00無水蒸薑蔥大花蟹@LC 22cm Buffet<div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);">今日行過街市,本來想買蝦食但係唔太靚,所以我就轉軚,同相熟的魚檔老板賣了這隻好似我個女塊面咁大嘅花蟹回來喇!因為它是獨臂既關係,$200重有錢找(如果有齊兩隻鉗,就起碼要$600以上,太貴我就唔捨得買了!),咁新鮮只須清蒸便已好鮮甜了,但我鍾意加埋薑蔥煮,連洗連煮只須20分鐘就食得了,你哋都試下啦!</span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LhbDzMktZCoGpj6tETdtJR2i6BnN1VCxDAHoLuN8-BaaFynu02MnIaQyCONmM_rh_fXcJb5hr-2FiQ2unY7Za_0UFz44Zn8uHBA98o4IDr7tT9lyERfHWbmiOCIuNV71TL7SwHONtLd1/s640/blogger-image-2036511856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LhbDzMktZCoGpj6tETdtJR2i6BnN1VCxDAHoLuN8-BaaFynu02MnIaQyCONmM_rh_fXcJb5hr-2FiQ2unY7Za_0UFz44Zn8uHBA98o4IDr7tT9lyERfHWbmiOCIuNV71TL7SwHONtLd1/s640/blogger-image-2036511856.jpg"></a></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div>製作難度:💋(最高難度為6個💋)</span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">製作時間:約20分鐘</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);">材料:(2人份量)</span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);">大花蟹 一隻<br>薑 數片<br>蔥段 少許<br><br>調味:鹽及胡椒粉 各少許</span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">做法:</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1)將已清洗乾淨及劏好的蟹瀝乾備用。</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2)放約半碗水於鍋中,加蓋用大火將水煮滾(看到鍋邊冒煙便可),熄火後倒去鍋中的水備用。</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3)開中火,落1湯匙油把薑片和蔥段輕輕炒香,熄火後快手將蟹肉和蟹蓋排好,加入3湯匙熱水及少許鹽和胡椒粉調味。</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">4)加蓋後用中火煮4分鐘,然後轉細火煮4分鐘後熄火再焗8分鐘即成。</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">備註:</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">如家𥚃沒有LC buffet鑄鐵鍋,也可用傳統方式隔水以大火蒸10-15分鐘即可。</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-16999937102803644962015-03-17T00:46:00.001+08:002015-03-17T00:46:28.217+08:00是日靚湯:薯仔蕃茄豆腐煲牛鰍魚湯<div>工作繁忙,好耐冇煲魚湯了,今天經過街市見到有靚牛鰍魚,立刻買嚟煲啖靚湯飲先!</div><div>其實,每當我見到煲到奶白色的魚湯都會好興奮,未飲都覺得好甜了,飲落更是甜到暈!正呀!你哋都快啲煲嚟飲啦!😊</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNJNBr46ngWR8mbqAi_TFRLMIR6Z0dNhg_Mz1YkqcVaAlI-T_hV67NOFv-5KqE16PPAbChtv60mM-dhc1f0GB4zUMHqIxcz5OkjFei7klnDwaSmW7TpZPkjZaPegPXxXClBH1UUhowNpH/s640/blogger-image--429471439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNJNBr46ngWR8mbqAi_TFRLMIR6Z0dNhg_Mz1YkqcVaAlI-T_hV67NOFv-5KqE16PPAbChtv60mM-dhc1f0GB4zUMHqIxcz5OkjFei7klnDwaSmW7TpZPkjZaPegPXxXClBH1UUhowNpH/s640/blogger-image--429471439.jpg"></a></div><br></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-25365073506362702152014-09-16T13:24:00.001+08:002014-09-16T13:24:27.138+08:00豉汁南瓜排骨飯<span style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">八號風球讓我可以多睡幾小時,還夠時間煮個一人豉汁排骨煲仔做午餐,食飽飽要返工囉!😋</span><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdz9zlaQVg7Mrs5rg77Ys73PQhHI2ber7JDhxUu-C22MgECyILJfB6UHI5JIkKhpZpaPta64Xp91nAjyvP6Rfy7BOu8PuWXjBAxREXsR2K4aTwfU2S3mAwpaWgn-jpU30qEolD4hViukp/s640/blogger-image--1106119588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdz9zlaQVg7Mrs5rg77Ys73PQhHI2ber7JDhxUu-C22MgECyILJfB6UHI5JIkKhpZpaPta64Xp91nAjyvP6Rfy7BOu8PuWXjBAxREXsR2K4aTwfU2S3mAwpaWgn-jpU30qEolD4hViukp/s640/blogger-image--1106119588.jpg"></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-4056939967680647572014-02-15T02:27:00.001+08:002014-02-15T02:31:15.146+08:00德國寶面書廚神[第五回]~我入咗圍呀!<div>
嘩!我真係失驚無神入咗圍呀!</div>
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請各位多多支持,幫忙去下面條link按 "Like",可以嗎?</div>
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如能share埋條link就最好喇!^0^</div>
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萬分感激!^_^</div>
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【第五回】</div>
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第7位入圍者: Jennifer Tam</div>
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入圍作品:鐵板雜菜牛肉飯<br />
<a href="https://m.facebook.com/germanpoolhk/photos/a.668463779858930.1073741830.462400540465256/668464536525521/?type=1&source=43&refid=17">https://m.facebook.com/germanpoolhk/photos/a.668463779858930.1073741830.462400540465256/668464536525521/?type=1&source=43&refid=17 </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI3-TDu5pcjRVS4ZOs0yJIrTNpndd8SFP9qnsL0BGphf1yRTFj9A4JtYvZ_lweU5jZRDKCARJOU3CSDIcj2AZ-NWN2faeRxw5B3Kd5BYlrI6DHL7fyA6UZZDqb6ChFju6fUFGQp4MNetK/s640/blogger-image--36025436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI3-TDu5pcjRVS4ZOs0yJIrTNpndd8SFP9qnsL0BGphf1yRTFj9A4JtYvZ_lweU5jZRDKCARJOU3CSDIcj2AZ-NWN2faeRxw5B3Kd5BYlrI6DHL7fyA6UZZDqb6ChFju6fUFGQp4MNetK/s640/blogger-image--36025436.jpg" /></a></div>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-88431579472062285212014-02-12T23:39:00.001+08:002014-02-12T23:39:50.841+08:00鐵板雜菜牛肉飯<div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><div class="separator" style="clear: both;">天氣寒冷,阿女食飯食得慢,飯菜好快就凍晒...........</div></div><div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">於是,我就決定出動新買回來的20cm Staubs,燒熱佢當作鐵板用,再花些心思將餸菜慢慢排好,用花花碗倒模成花花飯,再淋上日式照燒汁,便成為美味又有營養的鐵板雜菜牛肉飯了!</div><div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">阿女慢慢嘆,食足半個鐘都重暖笠笠呢!正呀!</div><div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">你哋見到係咪都好想食呢?^0^</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc0lAFi149-ASsw6sRuEz-i3sHX9IJI61CLyAnixFTGYhBWvQtFUz4WjGaSCElxl1UFetdT3_PodUCh6zHbwfKTawOnJNAjh08onpyUxgj0wPYItvMfY6a65za05MQOJ-2MBHjSs3q-Tc/s640/blogger-image--678638729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRc0lAFi149-ASsw6sRuEz-i3sHX9IJI61CLyAnixFTGYhBWvQtFUz4WjGaSCElxl1UFetdT3_PodUCh6zHbwfKTawOnJNAjh08onpyUxgj0wPYItvMfY6a65za05MQOJ-2MBHjSs3q-Tc/s640/blogger-image--678638729.jpg"></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-44638098827438088402014-01-05T00:53:00.001+08:002014-01-05T00:53:06.038+08:00是日午餐- 不正宗的卡邦尼意粉<div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">因為要做馬卡龍,有蛋黃剩下,所以就決定嘗試做Carbonara喇!</div><div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">不正宗是因為材料不全(家裡沒有洋蔥,也沒有煙肉),而且我愛吃多材料的意粉,若只得洋蔥和煙肉,略嫌「寡」了一點。於是,我用西班牙火腿(Parma Ham)代替煙肉,再加入甜椒、粟米、菠菜苗等作配菜,結果好好味啊!</div><div style="font-family: '.Helvetica NeueUI'; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">雖然,又蛋黃又忌廉又芝士咁好heavy,但實在太美味了,遲些一定要煮多次嚟食先得!^0^</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsU1AZTmI6Hg-HslicKimsWzw_sWMKRnjCoPLzDLqHL49ii1yO4WVDSqPFunhV-Ybe1IQRaXlnbT68VcqhE-chVgn7SmR-zGtW5gc_MBBFETjEYmdveX3JKmG8uOR4FWcX7yuhbrxoZX6/s640/blogger-image--556793697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsU1AZTmI6Hg-HslicKimsWzw_sWMKRnjCoPLzDLqHL49ii1yO4WVDSqPFunhV-Ybe1IQRaXlnbT68VcqhE-chVgn7SmR-zGtW5gc_MBBFETjEYmdveX3JKmG8uOR4FWcX7yuhbrxoZX6/s640/blogger-image--556793697.jpg"></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com2tag:blogger.com,1999:blog-7093088165914376027.post-68684264146655752242013-12-27T17:11:00.001+08:002013-12-27T17:11:43.372+08:00自製臘肉<span style="font-family: '.Helvetica NeueUI'; font-size: 14px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">整完臘腸,趁天氣好趕製埋臘肉先!</span><div><span style="font-family: '.Helvetica NeueUI'; font-size: 14px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">今年已是第四年自製臘肉了,我選用了未加防腐劑的新鮮五花腩(要預訂架!)、有機砂糖、有機海鹽、玫瑰露和汾酒來做臘肉 。</span></div><div><span style="font-family: '.Helvetica NeueUI'; font-size: 14px; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">用優質食材來做,吃得安心又美味,而且自己曬又衛生啲,你哋都試下整啦!</span></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Y7_c4_GwKeUpfnBbDoMn6ZlBAvrrMDyGyFpkacjilItJapw4V2GhgKPc_2KCHc3_CxMsC4E9zQ42DssypTJOMLHEC9P7OlGEav6v9OofBgpbFKo_IRQAdV2NOb9sqtZEladiEA5Ws_zj/s640/blogger-image--1976525379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Y7_c4_GwKeUpfnBbDoMn6ZlBAvrrMDyGyFpkacjilItJapw4V2GhgKPc_2KCHc3_CxMsC4E9zQ42DssypTJOMLHEC9P7OlGEav6v9OofBgpbFKo_IRQAdV2NOb9sqtZEladiEA5Ws_zj/s640/blogger-image--1976525379.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKvRXk7NwM1YSnl-6jtPiZWA0MpeZFtEfHQy-DJ7km3SScUvgAEwaIKXTSIcwmXzvuBdysrLpL_6idKzFvZgWXVkWlj3TOwCSxcuaPQM5hrqAxxxuUx-5Kl8NE6PRL7xBOffqpIv5x3sU/s640/blogger-image--611993628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKvRXk7NwM1YSnl-6jtPiZWA0MpeZFtEfHQy-DJ7km3SScUvgAEwaIKXTSIcwmXzvuBdysrLpL_6idKzFvZgWXVkWlj3TOwCSxcuaPQM5hrqAxxxuUx-5Kl8NE6PRL7xBOffqpIv5x3sU/s640/blogger-image--611993628.jpg"></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com1tag:blogger.com,1999:blog-7093088165914376027.post-85966300971466787252013-12-25T00:24:00.001+08:002013-12-25T00:24:43.646+08:00祝大家聖誕快樂呀!Wish you all have a Merry Christmas!! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiek9KSjgllDqmOayEgT7Tf5oC-ke8-kLxRlw2fmb2N1OedI2s1cTVs9UFlLlfrxHER11WGx8sKAcoml1nYuwUrsatUzYXtr8MuN8CR7NwgD3J4ZtsM1FtWQx8v3VgTieY1K8qqdDqdvDQW/s640/blogger-image-1856296140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiek9KSjgllDqmOayEgT7Tf5oC-ke8-kLxRlw2fmb2N1OedI2s1cTVs9UFlLlfrxHER11WGx8sKAcoml1nYuwUrsatUzYXtr8MuN8CR7NwgD3J4ZtsM1FtWQx8v3VgTieY1K8qqdDqdvDQW/s640/blogger-image-1856296140.jpg" /></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-66106815157438458022013-12-15T00:03:00.001+08:002013-12-15T00:03:41.124+08:00自製臘腸今年終於買到腸衣可以試整臘腸,好興奮啊!等咗10日自製臘腸終於食得喇!我急不及待即刻整個臘腸飯試食,結果出奇地好味啊!<br />
自製的臘腸蒸起來居然冇出油,味道十足十和街買的一樣,還吃出淡淡的黑胡椒香味,只是因為肥豬肉的份量比街買的少了一大截,所以略為硬少少,但我覺得十分滿意,一於下次整多啲和親朋好友分享先!<br />
大成功!Yeah!! ^0^ <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcdXVtFMqOOvmhAsE8cxxK1r5JW1YelQfeeyD3OJE2Q3g26cbgMjFHajpqm8llTwTohz-sQFPz1WFcYw9qBb1y7es4O19QA0IVldwyrSwvU9qpafHd980i81B1HNMunxhrYqi2pdq-pEG/s640/blogger-image--1338571012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcdXVtFMqOOvmhAsE8cxxK1r5JW1YelQfeeyD3OJE2Q3g26cbgMjFHajpqm8llTwTohz-sQFPz1WFcYw9qBb1y7es4O19QA0IVldwyrSwvU9qpafHd980i81B1HNMunxhrYqi2pdq-pEG/s640/blogger-image--1338571012.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohAYvei8Q1R4bX4kxTRC_STLJk_2VbTsYIsaM_OEy1rYeCu4is5j9hSKZFq83K1kgzgTu74J-z4YH6Ey65k5qoyCekps_IsWGunFPaVoxlq_kqm6CKfFhp_fJIcwdZW1UuTZQx57BIjDl/s640/blogger-image--1650575369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohAYvei8Q1R4bX4kxTRC_STLJk_2VbTsYIsaM_OEy1rYeCu4is5j9hSKZFq83K1kgzgTu74J-z4YH6Ey65k5qoyCekps_IsWGunFPaVoxlq_kqm6CKfFhp_fJIcwdZW1UuTZQx57BIjDl/s640/blogger-image--1650575369.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIvQF7DwWZKQ-_fkPuDd9Uly4APdI0qHEpTueQ7uvgHNCt4Uj_r4D3hdP3OJB_fRI2KFam48e3nK7xr74Z_02_zXYBC-qq9bWVvOIeQsbSv2IU8F4m_pGs8PZChpxF5ULmDm_SbkRSQKp/s640/blogger-image--32918737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIvQF7DwWZKQ-_fkPuDd9Uly4APdI0qHEpTueQ7uvgHNCt4Uj_r4D3hdP3OJB_fRI2KFam48e3nK7xr74Z_02_zXYBC-qq9bWVvOIeQsbSv2IU8F4m_pGs8PZChpxF5ULmDm_SbkRSQKp/s640/blogger-image--32918737.jpg" /></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com17tag:blogger.com,1999:blog-7093088165914376027.post-14965126087599182562013-04-18T14:17:00.001+08:002015-04-24T17:56:18.958+08:00乾煎大蝦碌<div align="left" class="bloggerplus_text_section" style="clear: both;">
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我煮蝦甚少是連殻煮的,多數都是開邊煎/蒸、炒蝦仁或炸蝦餅,皆因我家老爺和小姐都是唔搣蝦殼的!>.< <br />
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昨晚經過街市,見到啲大大隻嘅花竹蝦又靚又生猛,都只是賣$148斤(之前要$350斤架,真唔捨得買!)!於是,我就買咗斤幾蝦返屋企煮嚟慢慢嘆喇!^0^<br />
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我前天才第一次整乾煎蝦碌,用了生抽煮,好味但略嫌煮出嚟唔夠靚仔(顏色較深色)!因此,我今次就轉用魚露來煮,出嚟又鮮味啲又夠靚仔,好好味啊!我連蝦頭都食埋(我平時唔食蝦頭架),因為個蝦頭煎到卜卜脆又索晒啲汁,而且重有好多蝦肉喺入面架,我和阿姨(昨晚她來我家吃晚飯)食到舔舔脷,好滿足啊!^0^<br />
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好易煮架,大家都趁最近啲蝦咁靚,買返啲煮嚟嘆下啦!^_^<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbYViZya0_6clzatLUd-F347s5qTC1jtWS51ltQ54Y7BanB5Y6SFGcqGrkO1_uD4YPjmkWJ8eN2jXTib3W_KRvkafSWw7m13O6VyrqIDZz1Pw444K_Yf1msIWxQ7BgOMCj_mzyCCbjgCF/s640/blogger-image-2033964003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbYViZya0_6clzatLUd-F347s5qTC1jtWS51ltQ54Y7BanB5Y6SFGcqGrkO1_uD4YPjmkWJ8eN2jXTib3W_KRvkafSWw7m13O6VyrqIDZz1Pw444K_Yf1msIWxQ7BgOMCj_mzyCCbjgCF/s640/blogger-image-2033964003.jpg" /></a></div>
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<b><u>材料:</u></b><br />
大花竹蝦 16隻<br />
薑 3片<br />
蒜蓉 半湯匙<br />
蔥花 少許<br />
米酒 2茶匙<br />
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<b><u>調味:</u></b><br />
魚露 1湯匙<br />
砂糖 1茶匙<br />
粟粉 1/3茶匙<br />
清水 1.5湯匙<br />
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<b><u>做法:</u></b></div>
<ol>
<li>將大蝦頭頂的尖角、觸鬚和蝦腳剪去,洗淨後抹乾水份備用。</li>
<li>用大火將鑊燒熱後,落2湯匙油爆香薑片,然後轉細火把蝦的兩邊慢慢煎香(反轉煎另一邊時,可多落1湯匙油來煎,蝦殻會香脆一些)。</li>
<li>當蝦的兩邊都煎香後,轉大火,馬上攢酒炒勻,再落蒜蓉及蔥花炒香,最後落已拌勻的調味料,再快手炒勻及收乾水份後,即可上碟享用。</li>
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<b><u>備註:</u></b></div>
<ol>
<li>我選用新鮮蝦,因為新鮮蝦的蝦肉較鮮甜及肉質較爽;但其實也可用雪藏蝦來煮,只是肉質較「淋」和冇咁鮮甜,而且雪藏蝦煮熟後,蝦頭會變黑,冇咁靚仔!</li>
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<li>蒜蓉剁碎後,可先加入少許油拌勻,那麼落鑊炒時,便冇咁黏鑊了!</li>
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若想看多些製作圖片,請到:</div>
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<h1>
<b><i><span style="font-size: large;">If you like my recipe, please "Like" my page in Facebook, Thanks! ^_^</span></i></b></h1>
Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-74424525854430808502013-03-27T12:36:00.001+08:002013-03-27T12:53:04.157+08:00自製香滑芝麻糊 <p class='bloggerplus_text_section' align='left' style='clear:both;'><p>好耐冇食過芝麻糊喇!因為在街外實在吃不到似樣的芝麻糊,通常都是又稀又唔香,真的不吃也罷!<br><br>其實我想整好耐架喇,今晚終於「的」起心肝動手做,因為近排發現頭頂多咗好多白頭髮呀!一於食多碗補補先!<br><br>我細個嗰時就成日同家人整不同嘅糊(包括芝麻糊、花生糊、杏仁糊、合桃糊......),但自己動手做還是第一次!你哋話我整得靚嗎?<br><br>講真!真係好香、好滑、好好味啊!^0^<br></p></p><p class='bloggerplus_text_section' align='left' style='clear:both;'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC7tly6jttf17wSVlg_Qrr6PxZhTsvSZOpoTXsm0oCqTllqd6SckctIp02bO7wmZWleVsu6V325_6lzX8n8YUl65qYDkPtHwLwM-YXGuw8zkorIMKNCoVJ5xUAc101Uef4kZ1j33e5hq2/s640/blogger-image-783272687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC7tly6jttf17wSVlg_Qrr6PxZhTsvSZOpoTXsm0oCqTllqd6SckctIp02bO7wmZWleVsu6V325_6lzX8n8YUl65qYDkPtHwLwM-YXGuw8zkorIMKNCoVJ5xUAc101Uef4kZ1j33e5hq2/s640/blogger-image-783272687.jpg"></a></div></p><p class='bloggerplus_text_section' align='left' style='clear:both;'><b>材料:</b><br>黑芝麻 250g<br>白芝麻 1湯匙<br>粘米 60g<br>清水 1600ml<br>冰糖 135g<br></p><p class='bloggerplus_text_section' align='left' style='clear:both;'><b>做法:</b><ol><br><li>黑白芝麻洗淨後瀝乾水份,用白鑊(不用落油炒)炒乾,直至聞到香味或白芝麻呈微微金黃色,即可盛起備用。</li><br><li>粘米洗淨後瀝乾水份(亦可選擇不洗),用白鑊(不用落油炒)炒香,直至粘米由少許透明轉為白色或微微金黃色,即可盛起備用。 </li><br><li>將炒好的芝麻及粘米拌勻後加入1L清水,用攪拌機打爛成糊(分開兩份來攪會比較容易),然後用布袋(魚袋或豆漿袋)隔渣,用手慢慢搾出芝麻漿(直接倒進鍋中)。將剩下的芝麻渣加入600ml清水,用攪拌機再打爛一次,然後再隔渣搾出餘下的芝麻漿。</li><br><li>將135g冰糖加入盛有芝麻漿的小鍋中,用中火將芝麻漿煮滾後轉細火多煮一分鐘左右即成。(其間須用木勺慢慢攪動,以免芝麻糊結成一舊舊或沉底易燶!)</li></ol></p><p class='bloggerplus_text_section' align='left' style='clear:both;'><b>備註:</b><br><ol><br><li><i>黑芝麻</i>的營養成份主要為脂肪、蛋白質、醣類,並含有豐富的膳食纖維、維生素B群、E與鎂、鉀、鋅及多種微量礦物質。</li><br><li>根據《本草綱目》,芝麻味甘、性平,是屬於強壯滋養藥物,而且能補中益氣、滋養五臟、強健筋骨、潤滑腸胃。芝麻還是治療脫髮,痔瘡的食材,經常吃芝麻能使頭髮烏黑。《本草求真》說:「胡麻補血、暖脾、耐飢。凡鬚髮不烏,以投。」<節錄自維基百科></li><br><li>我用的是點點綠有機黑芝麻,雖然貴少少,但勝在真空包裝較衛生之餘又冇雜質,洗芝麻時摼番唔少功夫!</li><br><li>手握式的攪拌器馬力不夠(我用Bamix都攪咗好耐),要花很長時間將芝麻和粘米打碎;因此,最好用大座、可以用來打碎冰那種攪拌機!</li></ol></p><p class='bloggerplus_text_section' align='left' style='clear:both;'>若想看多些製作圖片,請到:</p><p class='bloggerplus_text_section' align='left' style='clear:both;'><div class="separator" style="border: medium none; clear: both;"><br><strong><em><span style="font-size: medium;">If you like my recipe, please "Like" my page in Facebook, Thanks! ^_^</span></em></strong><br></div><br></p>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com7tag:blogger.com,1999:blog-7093088165914376027.post-51897663999836946952013-02-03T14:03:00.001+08:002013-02-03T14:03:17.469+08:00炸芽菇片今晩第一次炸芽菇片,原來又幾好玩喎,重好好味添!不過,最衰我個用來切片嘅食物處理器都係第一次「開張」,開頭我唔係好識控制,攪到切碎咗好多芽菇!>.<<br />
最後,只係得一碟製成品,我用曲奇袋盛起再用封口機封好,看起來好「西化」啊,似薯片多啲呢!一啲都唔似賀年食品-炸芽菇片啊!<br />
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啲芽菇片係咪炸得好靚仔,好想即刻拆開一包嚟食呢?<br />
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我聽日一於再去買多啲芽菇再炸過先得!我諗用嚟送禮都應該唔錯,起碼無蒸糕咁大工程嘛!^_^ <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gxGb-xynD6JmCnTebU9bKrYWW3Ux-Z_fS9kkqCWKfXcOIcAmOMKhSNYYAXsEtiuomZkbCNqF8tOy9A48W2fySBkyqbqhdVc2BPl8f19HRzrXYKsROyyMJIB-i2LKVL-ZQISbrhG6GCcp/s640/blogger-image--1821558418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gxGb-xynD6JmCnTebU9bKrYWW3Ux-Z_fS9kkqCWKfXcOIcAmOMKhSNYYAXsEtiuomZkbCNqF8tOy9A48W2fySBkyqbqhdVc2BPl8f19HRzrXYKsROyyMJIB-i2LKVL-ZQISbrhG6GCcp/s640/blogger-image--1821558418.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXXd2DKYSAFI6-hYT-4unnyEAurxhNeCch1mg-Y2emwQjaRZ6__T8tn19bGYeslTgC-2phyphenhyphenUMJo92MhZOWlOIJZEVrt5EACNC7ULEuZoqdAJmEoBfr20aiu_JB2nplFg6rLXQGz1exTO9/s640/blogger-image-1970281797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXXd2DKYSAFI6-hYT-4unnyEAurxhNeCch1mg-Y2emwQjaRZ6__T8tn19bGYeslTgC-2phyphenhyphenUMJo92MhZOWlOIJZEVrt5EACNC7ULEuZoqdAJmEoBfr20aiu_JB2nplFg6rLXQGz1exTO9/s640/blogger-image-1970281797.jpg" /></a></div>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com2tag:blogger.com,1999:blog-7093088165914376027.post-2192148908822590832013-01-30T01:39:00.001+08:002013-01-31T05:19:58.208+08:00Bear Bear 肉碎蒸蛋成日整花花,阿女開始覺得冇乜特別!於是,今晚我就手痕痕用刀削咗啲Bear Bear紅蘿蔔嚟放喺蒸水蛋上面喇!靚唔靚呢?<br />
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阿女見到好開心啊,舀咗好多肉碎蒸蛋來撈飯之餘,重將所有Bear Bear食晒添!<br />
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你哋有時間都試下啦!<br />
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食譜與<a href="http://jen12399.blogspot.hk/2013/01/bear-bear.html">花花肉碎</a>蒸蛋相同</div>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-58468538003729310662013-01-30T01:36:00.001+08:002015-05-24T03:05:17.089+08:00花花肉碎蒸蛋阿女超鍾意食雞蛋,唔想成日蕃茄炒蛋、三文魚炒蛋咁悶,於是我今日煮了這個花花肉碎蒸水蛋俾阿女食喇!<br>
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阿女見到超開心呀,食咗大半碟呢!!<br>
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如果大家家裡有食飯坐唔定嘅小朋友,不妨試下煮這個花花肉碎蒸水蛋吖,小朋友不但食得開心,用來撈飯食一流!!<br>
就算小朋友冇心機食飯,淨係食這蒸水蛋,有蛋有肉有紅蘿蔔,亦營養豐富兼飽肚,真係唔錯架!!<br>
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其實只須花少少心思來整架咋,希望你和小朋友們都食得開心啦!<br>
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<b><u>材料:</u></b><br>
雞蛋 3隻 (我用CP XL 大蛋 ~180g)<br>
清水 200ml (用已煲過的暖開水)<br>
甘荀 適量<br>
肉碎 40g<br>
葱花 少許<br>
食油 少許<br>
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<b><u>做法:</u></b><br>
<ol>
<li>將小甘筍去皮,用小刀削成花花形狀,切成薄片後,隔水蒸5分鐘。(我放飯面蒸!)</li>
<li>肉碎加入調味(鹽1/8茶匙、糖1/ 4茶匙、胡椒粉及麻油各少許)醃10分鐘備用。</li>
<li>將雞蛋輕輕打發均勻後,加入1/ 4茶匙鹽調味,然後再加入 200ml 清水拌勻,撇掉浮面的泡泡,撒上蔥花及少許油,用中火蒸 5分鐘後,熄火再焗 5-10分鐘,取出放上花花裝飾即成!吃時可淋上適量豉油,味道更佳!</li>
</ol>
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<br>Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-18170548699726681082013-01-27T04:56:00.001+08:002013-01-31T05:27:48.597+08:00[素] 粟米蘑菇炒松籽仁我家小姐最愛吃菇菇,冬菇、草菇、蘑菇樣樣都啱,而她最愛的就是燒烤蘑菇了。因此,我每個星期最少都會煮這味餸1-2次架,皆因簡單易煮、可囗惹味兼營養豐富,用來餸飯真是一流呢,連我那唔鍾意食菇嘅老公,都係咁舀嚟餸飯就知有幾好味喇!!^0^<br />
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這個沒有肉的素菜,材料和做法都超級簡單,入廚初哥都一定煮得好好味架!你哋都快啲試下煮啦,你和你的家人都一定會愛上的!^_^<br />
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<b><u>材料:</u></b><br />
超甜粟 一條(約150g)<br />
蘑菇 100g (燒烤蘑菇1-2隻/普通蘑菇5-6隻)<br />
松籽仁 50g<br />
蒜蓉 少許<br />
薑片 2-3片<br />
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<b><u>茨汁:</u></b><br />
豉油 1/2 湯匙<br />
砂糖 1 茶匙<br />
粟粉 1/4茶匙<br />
清水 1.5 湯匙<br />
麻油及胡椒粉 各少許<br />
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<b><u>做法:</u></b><br />
<ol>
<li>松子仁用白鑊(不用落油)慢火炒香至金黃色,盛起備用。(若是用即食松子仁,則可省卻此步驟)</li>
<li>粟米和磨菇切粒備用。</li>
<li>將鑊燒熱後,落少許油先爆香薑片和蒜蓉,接著落蘑菇粒及灑少許鹽調味,繼續用慢火炒至軟身、有香味及收乾水份後,盛起備用(要把薑片夾起丟掉)。</li>
<li>燒熱另一隻乾淨的鑊,加少許油用慢火將粟米炒熟(須灑少許清水來煮約1-2分鐘),另灑少許鹽調味,然後加入蘑菇粒炒勻,接著轉中火,落茨汁兜勻及煮滾後,加入松籽仁拌勻後,即可上碟享用了!</li>
</ol>
<b><u>備註:</u></b><br />
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<ol>
<li>松子仁於超市(如Taste、International、Fusion、CitySuper等)、烘焙店、某些海味舖或價真棧有售。於上環的海味舖買,價錢最平,一斤(600g)松子仁只須若$150左右。(有些舖頭則賣$110,只得200g咋!)</li>
<li>松籽仁很易炒燶,因此必須用細火慢慢炒(其間要不停攪動)至金黄色後,立刻盛起備用,以免鑊的餘溫把松籽仁弄燶。</li>
<li>蘑菇加鹽後會出水,其間並不須要額外加水的,否則用太多水炒的話,蘑菇就唔香架喇!</li>
<li>雖然將材料分開來煮會香啲靚啲,但若是趕時間開飯,亦可選擇將蘑菇粒先炒一炒便即加入粟米粒同炒,然後落茨汁煮滾後,加入松籽仁拌勻後即成。</li>
</ol>
<b><u>營養價值:</u></b><br />
<b><u><br /></u><i>
松籽 </i></b>是松樹的果仁,不但美味可口,而且營養價值十分之高,有"<b><i>長壽果</i></b>"嘅美譽;其含油率高達78%,蛋白質14.8%,並含有多種維生素,是很有價值的木本油料和 保健食品,經常食用可預防心臟病;降低血脂,軟化血管。還具有防癌、抗癌之作用,並有滋顏美容之功能。<br />
松子中所含的 不飽和脂肪酸具有增強腦細胞代謝,維護腦細胞功能和神經功能的作用。谷氨酸含量高達16.3%,谷氨酸有很好的健腦作用,可增強記憶力。此外,松子中的磷和錳含量也非常豐富,這對大腦和神經都有很好的補益作用,是腦力勞動者的健腦佳品,對老年癡呆也有很好的預防作用。《節錄自SOSO百科》<br />
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<b><i>蘑菇:</i></b><br />
<i>蛋白質含量高:</i>一般認為,肉類和豆類食物中才會含有較高的動物蛋白和植物蛋白,其實蘑菇中的蛋白質含量也非常高,比一般的蔬菜和水果要高出很多。蘑菇富含18種氨基酸,其中人體自身不能合成、必須從食物中攝取的8種必需氨基酸,在蘑菇裡都能找到。有些蘑菇中蛋白質的氨基酸組成比例甚至比牛肉更好。研究發現,<i>蘑菇的營養價值僅次於牛奶</i>。<br />
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<i>維生素含量高:</i>每100克鮮蘑菇中的維生素C含量高達206.28毫克,比富含維生素C的番石榴、柚子、辣椒等水果、蔬菜還要高2~8倍。維生素C對人體健康起著重要作用,能促進人體新陳代謝,提高機體免疫力。它還具有解毒作用,幫助如鉛、砷、苯等有害物質排出體外,同時也有良好的抗癌功效。很多蘑菇中都含有胡蘿卜素,在人體內可轉變為維生素A,因此蘑菇還有“維生素A寶庫”之稱。一般的新鮮蔬菜和水果都不含維生素D,蘑菇卻是個例外,並且維生素D含量非常豐富,能夠很好地促進鈣的吸收,有利於骨骼健康。<br />
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<i>纖維素含量高:</i>蘑菇中的纖維素含量遠遠超過一般蔬菜,可以防止便秘,降低血液中的膽固醇含量,減慢人體對碳水化合物的吸收。<br />
(http://health.people.com.cn/BIG5/14740/21471/7424505.html)<br />
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<b style="background-color: white;"><span style="font-family: 新細明體, serif; font-size: 13.5pt;">如要看更多製作過程的相片,請到:</span></b><br />
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-45925315409911849912013-01-24T01:47:00.001+08:002013-02-24T16:13:48.102+08:00[素] 脆皮虎皮素鵝<div align="left" class="bloggerplus_text_section" style="clear: both;">
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其實這是我這三次整腐皮卷(第一次整素、第二次整鮮蝦腐皮卷),前兩次都因為太急趕(皆因老公同阿女催開飯囉 >.<),所以包得唔好- 太大舊,同埋饀多過皮!<br />
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於是,我今晚就等佢哋瞓咗先慢慢硏究,慢慢包再慢慢煎,終於似樣喇!而且重脆卜卜好好味添!你哋話似唔似喺酒樓食嗰啲呢?靚嗎?^0^<br />
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材料非常簡單,方法亦不太難,你哋都試下整喇!^_^<br />
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<b><u>材料:</u></b>(可做兩條)</div>
腐皮 1張<br />
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紅蘿蔔 40g</div>
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沙葛 60g</div>
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冬菇 6隻(細隻的)</div>
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<b><u>做法:</u></b></div>
<ol>
<li>冬菇洗淨後,先用水浸泡最少四小時,然後搾乾水份及剪去冬菇腳,加入調味(生抽 1茶匙/ 砂糖 1/2茶匙/粟粉 1/4茶匙/ 麻油及胡椒粉 各少許)拌勻,隔水蒸30分鐘(可放飯面蒸)後切成幼絲備用。</li>
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<li>紅蘿蔔和沙葛洗淨後,分別去皮及切成約5厘米長幼絲備用。</li>
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<li>把鑊燒熱後,落少許油先把沙葛用慢火炒熟(軟身及程半透明狀),灑少許鹽和胡椒粉調味,炒勻後盛起備用。</li>
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<li>同樣地用少許油來炒熟紅蘿蔔絲(其間須要灑少許水來煮,約重覆3-4次,直至紅蘿蔔軟身及水份收乾為止),灑少許鹽炒勻後盛起備用。</li>
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<li>最後落冬菇絲炒至略為乾身後,盛起備用。(不須落油炒的;若嫌麻煩,這步驟可以不做!)</li>
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<li>將圓形的腐皮一開二剪成兩張,平放在桌上後用濕布輕輕抹乾淨腐皮兩邊。然後,在腐皮中央靠底的位置先鋪一層紅蘿蔔絲、再鋪冬菇絲、最後鋪上沙葛絲;將腐皮左右對摺,再將開口的一邊向內摺,然後慢慢向上卷成扁扁的腐皮卷備用。(圖l示)</li>
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<li>煮滾一鍋熱水,將腐皮卷平放於碟上(腐皮卷之間最好留少許空間或塗少許油,以防蒸好後黏在一起,將它們分開時便會弄破腐皮),隔水蒸8分鐘,取出備用。</li>
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<li>把鑊燒熱後,落一湯匙油,用慢火把腐皮卷兩邊或四邊煎香後,即可切件上碟享用了,吃時蘸喼汁更添滋味!</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXlK8loc-j-GNe8p63TE5CgTX6ltVBRZyAGRDeDKY0OV-xcN2xzCdve4n5NGOdLp-kSAlz_yhWLeOmbCecDRK6HAynjUts-I6TT5LZ8paEcquN_wP22oVRSJMThKpGLk-vN8bYXVvNdQF/s640/blogger-image-1290421128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXlK8loc-j-GNe8p63TE5CgTX6ltVBRZyAGRDeDKY0OV-xcN2xzCdve4n5NGOdLp-kSAlz_yhWLeOmbCecDRK6HAynjUts-I6TT5LZ8paEcquN_wP22oVRSJMThKpGLk-vN8bYXVvNdQF/s640/blogger-image-1290421128.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(圖1)</td></tr>
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<b><u>備註:</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTERXm-uYsPf2a7ad0HP79yJAjxpo4vHb7lzyyy6ZHCh4GjXiWeVl0dJEhWMTll4A8yh6sG0mQw7iJoOLzFAaoEnoPjC8Ct_JGb9sNZXtmYKO2Hibdn8bicO1VsY2MlkBQkZ9zVd586zOj/s1600/20130123+175.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTERXm-uYsPf2a7ad0HP79yJAjxpo4vHb7lzyyy6ZHCh4GjXiWeVl0dJEhWMTll4A8yh6sG0mQw7iJoOLzFAaoEnoPjC8Ct_JGb9sNZXtmYKO2Hibdn8bicO1VsY2MlkBQkZ9zVd586zOj/s200/20130123+175.JPG" width="200" /></a></div>
<ol>
<li>包腐皮卷並不須要特別封口,只須先煎開囗的一邊,腐皮煎脆定型後便不會鬆開了!</li>
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<li>腐皮可於豆腐舖買得到,約$4-6一張;靚的腐皮是通透、薄身、完好無缺及程金黃色的。若買多了腐皮而用不完的話,可把腐皮每張分開摺疊好,再用牛油紙隔開或包好,放冰箱可儲存一星期;只須下次用之前兩小時,取出放室溫自然解凍即可。</li>
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<li>腐皮本身都算乾淨,只須用扭乾水份的濕布兩邊輕輕抹一抹即可使用,但切忌用水洗及用太濕的布來抹或大力捽,否則便很容易把腐皮弄破,或令腐皮太軟身,很難用來包饀了。</li>
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<li>腐皮卷的饀料有很多選擇,除了紅蘿蔔、冬菇和沙葛外,亦可選用竹荀、銀芽、雲耳和木耳等等,只須3-4樣顏色較分明而你又喜愛的餡料即可!</li>
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<li>包腐皮卷的饀料一定要乾身,否則太多水份會使腐皮變得軟身易穿,便很難包成腐皮卷了!</li>
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<li>為了切開時較美觀,放餡料時宜盡量橫放及逐層放好,那麼切出來便可看到一絲絲顏色分明的餡料了!</li>
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<li><i><b>切腐皮卷的技巧:</b>若想切出饀料分明和美觀的腐皮卷,除非你家裡有十分鋒利的刀,否則你最好先用有鋸齒的刀(如生果刀或麵包刀)把腐皮卷「鋸開」上半份,然後再用剪刀剪開下半部份!因為若用冇鋸齒的刀切上半部時,會壓扁腐皮卷;若用有鋸齒的刀切下半部時,鋸齒很易會「拖」出冬菇絲,因此最好用剪刀幫手剪開喇!</i></li>
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<li>若怕熱氣和肥膩,亦可不用煎的,只須隔水蒸15分鐘,便成蒸的腐皮卷了(好似酒樓的鮮竹卷咁)!但由於味道會偏淡,最好煮少許茨汁淋面或蘸豉油來吃喇。</li>
<li><b><i>好介紹:</i></b>我就是在灣仔駱克道街市的這間豆腐舖買腐皮($4.5–張)喇,她賣的豆品好靚架,平!靚!正!若你們經過那邊,可幫襯下喇!</li>
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<b style="background-color: white;"><span style="font-family: 新細明體, serif; font-size: 13.5pt;">如要看更多製作過程的相片,請到:</span></b></div>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com1tag:blogger.com,1999:blog-7093088165914376027.post-50640313709381184972013-01-16T23:55:00.001+08:002013-01-16T23:55:31.011+08:00清蒸大蝦乾我通常當這碟是加餸,因為超方便又好味,這是我老公嘅至愛之一!佢重一個人食晒成碟添!>.<<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/01/16/624.jpg'><img src='http://photo.blogpressapp.com/photos/13/01/16/s_624.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />做法:<br />蝦乾洗淨後放飯面蒸,之後加少少豉油和麻油撈勻即成!<br /><br />備註:<br />1)我喺灣仔生昌買天然生曬的大隻蝦乾,要放冰格的,好香架,不過幾貴下!(要$320斤,但包保冇染色,食得開心又放心嘛!)老公鍾意,貴啲都冇計啦!^0^<br />2)就咁喺冰格拿出來就蒸都唔太硬!老公鍾意𡁻所以無問題,連我個女都咬到;但若想淋啲,亦可先用少少水浸2小時,瀝乾水後才蒸!<br /><br /><br />-- 發送自我的 iPhone<br />Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-16634879580308836472012-12-18T16:49:00.001+08:002013-02-02T04:30:30.196+08:00泰式冬蔭功湯<div align="left" class="bloggerplus_text_section" style="clear: both;">
上次第一次煮冬蔭功湯,雖然味道唔錯但賣相差少少,於是我今日再去請教我的一位泰國朋友,她介紹我用一隻泰國辣椒醬,今晚用來試煮了,果然似樣好多喇!Yeah! 成功!^0^<br />
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<b><u>材料:(2-3人份量)</u></b></div>
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清水 1L<br />
大海蝦 9隻<br />
草菇 6両(約24粒)<br />
蕃茄仔 10粒 (可用1-2個大蕃茄代替)<br />
香茅 2支<br />
南薑 5-6片<br />
檸檬葉 5-6片<br />
紅辣椒 1-2隻<br />
紅蔥頭 1-2粒<br />
莞茜 適量(裝飾用)<br />
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<i><b><u>調味:</u></b></i><br />
泰式辣椒醬 1湯匙<br />
青檸汁 2湯匙(約需用一個青檸)<br />
淡奶 2湯匙 (也可用椰漿)<br />
魚露 2湯匙<br />
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<i><b><u>海蝦醃料:</u></b></i>鹽1/8茶匙、砂糖 1/4茶匙、胡椒粉及麻油 各少許</div>
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<b><u>做法:</u></b></div>
<ol>
<li>首先將蝦剝去蝦殼和蝦頭(留蝦尾),挑走蝦腸,然後用刀輕輕「界」開蝦背,加入調味醃15-30分鐘。</li>
<li>將其餘材料洗乾淨後,瀝乾水份,然後分別處理後備用: <b>蕃茄仔</b>- 全部切開一半備用。<br /><b>草菇</b>- 用刀在頂端切十字(細粒)或切開一半(大粒),氽水(加少許鹽和兩片薑同煮約1分鐘左右即可)後瀝乾水份備用。<br /><b>香茅</b>- 除去外面較老的一層,用刀先將香茅拍扁少許,然後再用刀斜切成小段備用。<br /><b>南薑</b>- 去皮切片後,用刀輕輕拍一拍備用。<br /><b>青檸葉</b>- 用手逐塊葉輕輕捽一捽,然後撕成細片備用。<br /><b>紅辣椒</b>- 斜切成辣椒圈備用(怕辣的,可去籽)。<br /><b>紅蔥頭</b>- 去皮及切去根部後,用刀輕輕拍扁然後略為切碎備用。</li>
<li>燒熱一小鍋,先落紅蔥頭爆香,再落蝦頭和蝦殻炒香,然後落1L清水,加蓋煮滾後轉細火煲30分鐘,隔去蝦頭和蝦殻後即成湯底。</li>
<li>將湯底煮滾後,落南薑和香茅用細火煮20分鐘。然後轉中火,落蕃茄仔、紅辣椒,草菇和大蝦,滾至大蝦煮熟後熄火,然後落青檸汁、淡奶和魚露調味,最後落青檸葉加蓋焗5-10分鐘至出味後即可享用。</li>
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<b><u>備註:</u></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEiEOhKlZItVTfWsEiQwC6xDzYsFvUNX8T7LsJvcriITEoHI-hOG3pKwiynNDe8R9SV2bEQY7hTDg1nFqY0IbqTfsD7fW85zvoIuqRzj6G-6bumSa_nS0aP5dM_2TUX3sfR9OarowlAvL/s1600/20130119+318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEiEOhKlZItVTfWsEiQwC6xDzYsFvUNX8T7LsJvcriITEoHI-hOG3pKwiynNDe8R9SV2bEQY7hTDg1nFqY0IbqTfsD7fW85zvoIuqRzj6G-6bumSa_nS0aP5dM_2TUX3sfR9OarowlAvL/s320/20130119+318.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-size: x-small;">灣仔石水渠街的泰國食品舖</span></span></td></tr>
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<ol>
<li>一般泰國食品舖都有冬蔭功湯料包(包括2支香茅、一舊南薑、幾隻紅辣椒仔和幾塊青檸葉)賣,每包大約$5-6左右。我在灣仔石水渠街的泰國食品舖買的。</li>
<li>若想縮短烹調時間,可以將南薑、香茅和蝦頭同煮30分鐘,然後隔渣成湯底後,便可立刻落其他配料及調味,而不用多煮20分鐘了;亦可預留或多備一些南薑及香茅之後(落其他配料時)再落來増加香味或作裝飾!</li>
<li>泰國朋友話要最後熄火才落青檸葉,是因為青檸葉煮久了會有點苦味。</li>
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<li>朋友介紹這式泰式辣椒醬可於泰國食品舖有售,細樽的只售$18!圖中藍色蓋這款是少辣的(其實近乎不辣!泰國朋友話佢哋會用來塗麵包食架),另外還有同款但辣啲嘅,可以向店員詢問。</li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-size: x-small;">泰式辣椒醬</span></span></td></tr>
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<b style="background-color: white;"><span style="font-family: 新細明體, serif; font-size: 13.5pt;"><br /></span></b>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com2tag:blogger.com,1999:blog-7093088165914376027.post-74899266131925689892012-11-29T04:29:00.003+08:002012-11-29T05:06:22.316+08:00冬日暖笠笠糖水~香芋紫米露My favourite!<br />
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<b><u>材料:(4-5人份量)</u></b><br />
清水 2.8 L<br />
黑糯米 200g<br />
芋頭 200g (約1/4個細芋頭)<br />
片糖 2.5片<br />
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<b><u>做法:</u></b><br />
<br />
<ol>
<li><b><span style="font-weight: normal;">黑糯米</span></b>洗淨,瀝乾水份備用。</li>
<li>清水煲滾後,放入<b><span style="font-weight: normal;">黑糯米</span></b>,用中火煮30分鐘後,熄火焗30分鐘。</li>
<li>芋頭去皮洗淨後,切粒備用。</li>
<li><br /></li>
</ol>
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<br />Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-27737498152186199392012-11-03T03:21:00.000+08:002012-11-04T00:40:58.607+08:00銀芽肉絲炒麵(有草菇及少肉版)老公今晚又返夜班,只得我和阿女兩個食晚飯,所以我就煮了阿女最愛的脆卜卜炒麵 - 銀芽肉絲炒麵俾阿女嘆喇!我都好耐冇食過了,今次重加多咗阿女至愛嘅草菇,真係好好味啊!阿女食到舔舔脷,超開心呢!^0^<br />
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<b style="background-color: white;"><u>材料:</u></b><span style="background-color: white;"><b><u>(</u></b></span><span style="background-color: white;"><b><u>2</u></b></span><span style="background-color: white;"><b><u>人</u></b></span><span style="background-color: white;"><b><u>份</u></b></span><span style="background-color: white;"><b><u>量</u></b></span><span style="background-color: white;"><b><u>)</u></b></span><br />
<span style="background-color: white;">麵</span><span style="background-color: white;">餅</span><span style="background-color: white;">1.5 個</span><br />
<span style="background-color: white;">銀芽 半斤</span><br />
韮黃 4両<br />
草菇 6両<br />
豬肉 90g (梅頭)<br />
蒜蓉 少許<br />
薑 4片<br />
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<u>豬肉調味:</u> 豉油1.5茶匙/砂糖0.5茶匙/粟粉 1/4茶匙/麻油和胡椒粉 各少許<br />
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<u>茨汁:</u> 史雲生清雞湯 250ml/ 砂糖 1/2茶匙/ 鹽1/8茶匙/粟粉 1湯匙<br />
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<b style="background-color: white;"><u>做</u></b><span style="background-color: white;"><b><u>法</u></b></span><span style="background-color: white;"><b><u>:</u></b></span><br />
<center style="text-align: left;">
<ol>
<li>燒熱半鍋水,加入1/2湯匙鹽和少許油,待水滾後加入麵餅,用筷子弄開麵條,煮約2-3分鐘,用筲箕盛起過冷河後,瀝乾水份備用。</li>
<li>豬肉洗淨後切絲,加入調味料醃15分鐘。</li>
<li>草菇洗淨後切開一半,燒小鍋滾水先將草菇「卓一卓」後立刻用筲箕盛起,隔去水份備用。</li>
<li>銀芽洗淨後,瀝乾水份備用。</li>
<li>韮黃洗淨後,瀝乾水份及切成小段備用。</li>
<li>將鑊燒熱後,用少許油爆香2片薑及少許蒜蓉,將草菇略為炒香後(灑少許鹽吊味),立刻盛起備用。</li>
<li>將鑊燒熱後,加少許油爆香蒜蓉,落肉絲炒香後盛起備用。</li>
<li>用同一隻鑊(不用洗,讓韮黃可吸收肉汁),快手把韮黄炒至微微軟身後盛起備用。</li>
<li>麵條分成兩份來煎;先燒熱一平底易潔鑊,落1湯匙油,加入麵條<span style="background-color: white;">用筷子撥鬆及炒至乾身,然後用慢火煎香麵餅(若需時5-10分鐘;中途可酌量加少許油來煎,麵條會更香脆),接著反轉同樣地煎香另一面後,盛起備用。</span></li>
<li>將鑊燒熱後,加少許油爆香薑片(爆香後取走薑片),落銀芽略炒一會(灑少許鹽吊味)後,加入草菇、韮黃及肉絲炒勻,隨即加入茨汁快手炒至杰身,舀起淋上脆卜卜麵餅上即成。</li>
</ol>
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<span style="background-color: white;"><b><u>備</u></b></span><span style="background-color: white;"><b><u>註</u></b></span><span style="background-color: white;"><b><u>:</u></b></span><br />
<center style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9e3J6pLT1uGGqqyL99Bb9h0Se0hP6csmr4gjK7VWJBg8Z5Z6aEqnT1FFwmSQDvwR3LmlO587GNoIVEUCfqi2RblZLVrrdszMqt8knlFg1jzeoc0pkWgF2wquQZliwxNlXNkIzQk84SG_/s1600/20120626+017.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9e3J6pLT1uGGqqyL99Bb9h0Se0hP6csmr4gjK7VWJBg8Z5Z6aEqnT1FFwmSQDvwR3LmlO587GNoIVEUCfqi2RblZLVrrdszMqt8knlFg1jzeoc0pkWgF2wquQZliwxNlXNkIzQk84SG_/s200/20120626+017.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.727272033691406px; text-align: center;">用水浸芽菜可防止變黑</td></tr>
</tbody></table>
<ol>
<li>芽菜去頭(豆)去尾(根)後就是銀芽了。</li>
<li>芽菜很容易變黑,若不是立刻煮,最好用清水浸著,直到煮前半小時才用筲箕盛起備用。</li>
<li>麵餅可到麵鋪,指明是用來做炒麵的便可,我在灣仔買的,每個麵餅只售$4.5。</li>
<li><span style="background-color: #f7f7f7; text-align: -webkit-auto;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;">其實若要麵煮得脆身,不免要落油;若有易潔鑊就可以用較少的油(都要用1-1.5湯匙油架)慢火煎至卜卜脆,若用普通的不銹鋼鑊就要用多些油(2-3湯匙)將麵半煎炸至脆卜卜了!</span></span></li>
<li style="text-align: left;"><span style="background-color: #f7f7f7; text-align: -webkit-auto;"><span style="font-family: Verdana, Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="background-color: #f7f7f7; text-align: -webkit-auto;">若</span><span style="background-color: #f7f7f7; text-align: -webkit-auto;">要麵</span><span style="background-color: #f7f7f7; text-align: -webkit-auto;">煎得</span><span style="background-color: #f7f7f7; text-align: -webkit-auto;">香脆,</span>油</span><span style="background-color: white;">最</span><span style="background-color: white;">好</span><span style="background-color: white;">能分</span><span style="background-color: white;">兩</span><span style="background-color: white;">次</span><span style="background-color: white;">落</span><span style="background-color: white;">。否</span><span style="background-color: white;">則</span><span style="background-color: white;">,</span><span style="background-color: white;">當</span><span style="background-color: white;">煎</span><span style="background-color: white;">完</span><span style="background-color: white;">一</span><span style="background-color: white;">邊</span><span style="background-color: white;">後</span><span style="background-color: white;">,</span><span style="background-color: white;">油</span><span style="background-color: white;">份被</span><span style="background-color: white;">吸</span><span style="background-color: white;">乾,</span><span style="background-color: white;">反轉再</span><span style="background-color: white;">煎</span><span style="background-color: white;">另</span><span style="background-color: white;">一</span><span style="background-color: white;">邊</span><span style="background-color: white;">時</span><span style="background-color: white;">就</span><span style="background-color: white;">唔</span><span style="background-color: white;">脆</span><span style="background-color: white;">了</span><span style="background-color: white;">!</span></span></span></li>
</ol>
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<br /></div>
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<b style="background-color: white;"><span style="font-family: 新細明體, serif; font-size: 13.5pt;">如要看更多製作過程的相片,請到:</span></b></div>
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com0tag:blogger.com,1999:blog-7093088165914376027.post-18819557956747536472012-10-10T03:11:00.000+08:002012-10-11T04:06:34.208+08:00潤肺止咳湯水-鱷魚肉海底椰煲瘦肉湯<span style="background-color: #fce5cd; color: #660000; font-family: inherit;">秋天天氣乾燥加上轉季,在街上和車上都有不少人「kam kam」聲咳,小朋友就更咳得密喇,包括我個寶貝女!!>.< 最慘就是她一瞓落牀就咳個不停,跟住連就連痰連晚餐都嘔晒出嚟.........唉......心痛死我了!>.<</span><br />
<span style="background-color: #fce5cd; color: #660000; font-family: inherit;"><br style="margin: 0px; padding: 0px; word-wrap: break-word;" /></span>
<span style="background-color: #fce5cd; color: #660000; font-family: inherit;">所以我今日放工就嗱嗱臨去買齊料煲了這個潤肺止咳湯水俾阿女飲喇。嘩!估唔到阿女今晚飲咗一大碗後,今晚瞓覺居然一聲都冇咳過喎!真神奇!大家若自己或小朋友有咳,真的不妨煲這湯飲下吖,又好味又滋潤又可以止咳<a href="http://adex.baby-kingdom.com/www/delivery/ck.php?bannerid=5169" style="margin: 0px; padding: 0px; text-decoration: none; word-wrap: break-word;" target="_blank"><span style="margin: 0px; padding: 0px; text-decoration: underline; word-wrap: break-word;"><img alt="" border="0" src="http://adex.baby-kingdom.com/www/delivery/avw.php?bannerid=5169&cb=2134" style="border: none; margin: 0px; padding: 0px; vertical-align: middle; word-wrap: break-word;" /></span></a>,正呀!^0^</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17.992992401123047px;"><br /></span>
<span style="background-color: #fce5cd; color: #660000;"><span style="line-height: 17.992992401123047px;"><span style="font-family: inherit;"><u style="font-weight: bold;">材料:</u> </span></span><span style="line-height: 17.984848022460938px;"><b>(</b></span><span style="line-height: 17.969696044921875px;"><b>約3-4</b></span><span style="line-height: 17.954545974731445px;"><b>人分量)</b></span></span><br />
<span style="color: #660000;"><span style="background-color: #fce5cd;"><br /></span>
<span style="background-color: #fce5cd; font-family: inherit; line-height: 17.992992401123047px;">清水 4L</span></span><br />
<span style="background-color: #fce5cd; color: #660000; font-family: inherit; line-height: 17.992992401123047px;">瘦肉 一斤(600g)</span><br />
<span style="background-color: #fce5cd; color: #660000; font-family: inherit; line-height: 17.992992401123047px;">鱷魚肉 40g </span><br />
<span style="background-color: #fce5cd; color: #660000; font-family: inherit; line-height: 17.992992401123047px;">海底椰 40g</span><br />
<span style="background-color: #fce5cd; color: #660000; font-family: inherit;">南北杏 40g<br />淮山 60g<br />百合 60g<br />無花果 12-16粒(視乎大小和口而定)</span><br />
<span style="background-color: #fce5cd; color: #660000; font-family: inherit;">果皮 1-2片</span><br />
<span style="color: #660000;"><span style="background-color: #fce5cd;"><br /></span>
<b><u style="background-color: #fce5cd;">做法:</u></b></span><br />
<span style="color: #660000;">
</span>
<br />
<ol>
<li><span style="line-height: 17.992992401123047px;"><span style="background-color: #fce5cd; color: #660000; font-family: inherit;"><span style="line-height: 17.992992401123047px;">分別將乾百合、淮山、南北杏和海底椰洗淨後用清水浸泡約</span><wbr style="line-height: 17.992992401123047px;"></wbr><span class="word_break" style="display: inline-block; line-height: 17.992992401123047px;"></span><span style="line-height: 17.992992401123047px;">一小時後,瀝乾備用。</span></span></span></li>
<li><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="background-color: #fce5cd; color: #660000; font-family: inherit;">瘦肉氽水後備用。</span></span></span></span></li>
<li><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="background-color: #fce5cd; color: #660000; font-family: inherit;">果皮浸泡至軟身後,用刀刮去「囊」後備用。</span></span></span></span></li>
<li><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="background-color: #fce5cd; color: #660000; font-family: inherit;">鱷魚肉洗淨後,撕成小塊備用。</span></span></span></span></li>
<li><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="line-height: 17.992992401123047px;"><span style="background-color: #fce5cd; color: #660000; font-family: inherit;"><span style="line-height: 17.992992401123047px;">將無花果洗淨後,用刀在中間切開2/</span><wbr style="line-height: 17.992992401123047px;"></wbr><span class="word_break" style="display: inline-block; line-height: 17.992992401123047px;"></span><span style="line-height: 17.992992401123047px;">3(這樣較易出味)備用。</span></span></span></span></span></li>
<li><span style="background-color: #fce5cd; color: #660000; font-family: inherit;"><span style="line-height: 17.992992401123047px;">凍水先落果皮,待水滾後再放入餘下材料,用大火煲約兩小</span><wbr style="line-height: 17.992992401123047px;"></wbr><span class="word_break" style="display: inline-block; line-height: 17.992992401123047px;"></span><span style="line-height: 17.992992401123047px;">時即成。(亦可在一小時後轉中火繼續煲,但這樣湯會冇咁</span><wbr style="line-height: 17.992992401123047px;"></wbr><span class="word_break" style="display: inline-block; line-height: 17.992992401123047px;"></span><span style="line-height: 17.992992401123047px;">濃味,因此宜將水份減少至3.5L較佳)</span></span></li>
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<span style="color: #333333;"><b><u><span style="line-height: 17.969696044921875px;">備</span><span style="line-height: 17.954545974731445px;">註:</span></u></b></span></div>
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<span style="color: #333333;"><b><u><span style="line-height: 17.954545974731445px;"><br /></span></u></b></span></div>
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若想看多些製作圖片,請到:<br />
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Jen Jenhttp://www.blogger.com/profile/00813467899708337172noreply@blogger.com2