★ 金沙蝦球 一 簡單做法 ★ | Salted Egg Prawn Easy Recipe

大家好，MamaCheung今天介紹《金沙蝦球》


Click to watch:

材料/Ingredients:

一磅大老虎蝦，大約六隻 6 tiger prawns (1 pound) 

一湯匙半雞蛋白 1.5tbsp egg white

四分一茶匙幼鹽1/4tsp table salt

少許胡椒粉 Some Ground black pepper

兩茶匙生粉 2tsp potato starch

適量蔥粒 Some chopped spring onion

適量粟粉 Some corn starch

金沙醬/ Salted egg sauce:

四隻鹹蛋黃 4 Salted egg yolk

半茶匙砂糖 1/2tsp sugar

兩茶匙紹興酒 2tsp rice wine

少許無鹽牛油 some unsalted butter

做法:

如果買了急凍蝦，先解凍後清洗. 瀝水後脫殼切去蝦頭. 開邊去腸，清洗後用廚房紙印乾，令蝦爽脆些

蝦腸是綠色，如不喜歡吃的話可以去除. 蝦開邊煮熟後會變成蝦球形狀，很漂亮.

醃蝦用四分一茶匙胡椒粉，一湯匙蛋白，令它滑些, 少許生粉，四分一茶匙幼鹽，撈一分鐘. 醃蝦頭用少許胡椒粉，半湯匙蛋白, 少許幼鹽，生粉.

將粟粉放大碟上，將粟粉佈滿蝦上, 令蝦炸得更加酥香. 將蝦頭撲少許粟粉. 放入生油，當鍋邊出煙，將筷子放入生油，如果起泡沫, 油溫便可以了（約攝氏一百六十度）. 將蝦放進鍋子裡，蝦熟了便會捲起. 小心滾油，當蝦便硬身便反轉, 每面一分鐘，撈上罩喱. 當生油加熱後再將蝦放進油內,  令蝦外脆內嫩，炸出出面的水分，令蝦更酥脆, 

炸多半分鐘便可以取出. 炸蝦頭時小心被生油彈傷, 一分鐘過後將蝦頭反轉另外一面, 炸多一分鐘，炸至脆卜卜. 將蝦頭撈上罩喱，當生油加熱後再將蝦頭放進油內,炸多半分鐘，便炸好了.

水滾鹹蛋黃蒸十五分鐘，然後熄火焗五分鐘. 將咸蛋黃壓爛，取出硬塊. 將鍋清洗後，放進一湯匙生油, 放入壓爛了的鹹蛋黃，用微火炒香, 鹹蛋黃會起泡沫，加四分一茶匙砂糖, 一茶匙紹興酒，無鹽牛油，煮溶. 放入蝦球，兜勻，再放入蝦頭. 熄火，兜勻，令蝦佈滿鹹蛋黃醬,《金沙蝦球》便完成了.

請你們都在家試試做啊，很美味. 如喜歡的話，請分享給朋友和請留言交流. 請訂閱我的頻道，和關注我的Facebook及Instagram. 謝謝收看，下次見！

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★ 糯米飯 一 簡單做法 ★ | Chinese Sticky Rice Easy Recipe

我今天介紹《臘味糯米飯》，希望你們都喜歡。

Click to watch:

材料/Ingredients:

三百克糯米 300g Glutinous rice

二百毫升浸冬菇蝦米水 200ml water

一條臘腸 1 Chinese sausage

二百克臘肉 200g Chinese cured pork

四分一茶匙雞粉 1/4tsp Chicken powder

適量炸花生 Fried peanuts

一湯匙紅蔥頭碎 1tbsp chopped shallot

一茶匙蒜茸 1tsp finely chopped garlic

二十克蝦米（浸泡好）20g dried shrimp (rehydrated)

適量芫茜蔥 Chopped coriander & spring onion

四隻冬菇切粒 4 shiitake mushrooms (diced)

生油 Cooking oil

一湯匙紹興酒 1tbsp rice wine

兩茶匙生抽 2tsp soy sauce

一湯匙老抽 1tbsp dark soy sauce

一茶匙砂糖 1tsp sugar

做法:

將糯米清洗，跟冬菇水一起放進電鍋內, 放入四分一茶匙雞粉，攪勻. 將臘腸，臘肉放在糯米上. 開啟電鍋。當電鍋自動熄火後，多等十分鐘，然後取出臘腸臘肉. 將臘腸臘肉切粒.

燒熱鍋，放入一茶匙生油，炒香紅蔥頭碎, 放進蒜蓉，炒香，放入冬菇粒, 蝦米, 加入少許胡椒粉僻腥. 放入臘腸粒，臘肉粒。然後加一湯匙紹興酒。兜炒後取出.

放入煮了的糯米飯，熄火。 加兩茶匙生抽，一湯匙老抽，一茶匙砂糖，撈勻. 開小火，將之前炒好了的材料加入鍋內，炒勻. 試味，如果不夠鹹可以加多少許生抽. 放入花生，芫茜蔥粒，臘味糯米飯便完成了.

臘味糯米飯很香，很有層次感，很窩心，簡單易做. 希望你們都試試做吧!

請留言給我，訂閱我的頻道. 請關注我的 Facebook 和 Instagram，謝謝.下次見!

Method

Wash the rice, then place into ricecooker with water.  Add in 1/4tsp chicken powder, mix well.  Place Chinese sausage and cured meat on the rice and turn on rice cooker. 

When ricecooker automatically switches off, wait for 10mins, then take out the sausage and meat. Slice the sausage and meat into dices.

Heat up the wok and add 1tsp cooking oil, stir fry the shallots, garlic, mushrooms, dried shrimps. Add some ground pepper powder. Then add in the diced sausage and meat, 1tbsp rice wine. Mix well then take out for later.

Add the rice into the wok then turn the heat off. Add 2tsp soy sauce, 1tbsp dark soy sauce, 1tsp sugar, and mix well.  Turn the heat on to low, add back the cooked ingredients into the work and mix well with the rice. Check if it needs seasoning-more soy sauce can be added if needed.  Add in peanuts, chopped coriander and spring onion.  Chinese sticky rice is then ready to be served.

Chinese sticky rice is a great winter dish. It is easy to make and tastes great.  I hope you will try making this at home.  Please leave me a comment, subscribe to my channel for updates on my new recipes, follow me on Facebook and Instagram. See you next time. Bye.

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★ 麻婆豆腐 一 簡單做法 ★ | Mapo Tofu Easy Recipe

大家好。相信很多朋友都品嚐過四川名菜《麻婆豆腐》

有些網友想我介紹《麻婆豆腐》:
Click to watch:

材料/ Ingredients:

一百克半肥瘦豬肉碎 100g minced pork

一件滾湯滑豆腐 1 large block of tofu

一茶匙砂糖 1tsp sugar

一茶匙生抽 1tsp soy sauce

一茶匙生粉 1tsp potato starch

一湯匙半辣豆板醬 1.5tbsp chili bean sauce

一茶匙川椒粉 1tsp Sichuan pepper powder

一湯匙紅辣椒粉 1tbsp chili powder

適量麻油 Sesame oil

一茶匙豆豉 1tsp fermented black bean

一湯匙生粉加一湯匙水 1tbsp starch in 1 tbsp water

十安士雞湯 10oz (296ml) chicken stock

適量生油 cooking oil

適量芫茜蔥 coriander and spring onion

一湯匙蒜蓉 1tbsp chopped garlic

一茶匙薑米 1tsp chopped ginger

一湯匙紅蔥頭碎 1tbsp chopped shallot

做法:

將豆腐沖水，掠乾. 將外皮切掉，然後切成丁粒. 將芫茜蔥切粒. 將砂糖，生抽，生粉，麻油撈入豬肉碎，醃三分鐘. 準備半煲水，水滾後放入豆腐，除走豆青味，煮一分鐘後搇蓋熄火備用. 燒熱鍋，放一茶匙生油, 用中小火炒香豬肉碎. 放入薑米，紅蔥頭碎. 當薑米出味才放入蒜蓉，慢慢炒香肉碎，炒約三分鐘，取出備用.

放入一湯匙生油，用微火炒紅辣椒粉，炒出紅油. 一分鐘後，放入豆板醬，炒出香味. 放入豆豉，炒香了的豬肉碎, 調教至中火，放入雞湯，一茶匙砂糖, 一茶匙生抽，煮滾. 將豆腐隔水後放進鍋子裡，搇蓋, 用中小火煮兩分鐘令豆腐入味. 試試味道, 加入豆粉水埋獻，令肉汁濃稠掛在豆腐上. 加入一茶匙麻油，灑上蔥粒，上碟. 再灑上川椒粉，芫茜粒. 麻婆豆腐便完成了.

很好吃, 希望你們都試試做. 如喜歡的話，請分享給朋友和請留言交流. 請訂閱我的頻道，和關注我的Facebook及Instagram. 謝謝，下次見！

Summary:

Wash and drain the tofu.  Remove the surfaces of the tofu, and cut into small dices.  Use soy sauce, potato starch, sugar and sesame oil to marinate the pork for 3 minute.

Prepare 1/2 pot of water, put the tofu in when the water is boiled to remove the bitter taste.  Cook for 1 minute then turn heat off and cover the lid.

Heat up a wok, add 1tsp of oil and use med-low heat to stir fry the pork, then add in chopped ginger, chopped shallots.  When one can smell the aroma from the ginger, add in the chopped garlic. Stir fry the pork for 3 minutes, then take out for later.

Add 1 tbsp of oil, use very low heat to fry the chili powder. After 1 minute, add in chili bean powder, then fermented black bean, cooked minced pork.  Turn the heat to medium, then add in chicken stock, 1tsp sugar, 1tsp soy sauce, bring to boil.  Then add in the tofu and cover the wok with a lid.  Use med-low heat to cook for 2 minutes.  Taste and check if seasoning is needed, then add in 1tbsp starch in 1tbsp water to thicken the sauce. 

Drizzle 1tsp sesame oil, chopped spring onion, then place into a plate.  Sprinkle some Szechuan chilli powder and coarsely chopped coriander on top. Mapo Tofu is ready.

Hope you like this recipe and try this at home.  Please subscribe to my channel and follow me on twitter, Instagram and like my Facebook.

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★ 蕃薯糖水 一 簡單做法 ★ | Sweet Potato Soup Easy Recipe

大家好，今天介紹《蕃薯糖水》
Click to watch:

材料(兩人份量):

一個蕃薯，約四百克

一磚片糖

兩大片薑

五百毫升清水

Ingredients (2 people portion):
1 sweet potato, 400g
1 block of slab sugar
2 large slices of giner
500ml water

做法:

將蕃薯清洗後去皮, 切蕃薯時要切一半後拗開，令蕃薯更加有口感. 水滾後轉中火，放入薑片和蕃薯, 煮二十五分鐘

如牙籤能拮穿蕃薯便知道蕃薯熟了, 蕃薯熟了後才加入片糖,《蕃薯糖水》完成了.

冬天吃蕃薯糖水，暖笠笠, 謝謝收看，下次見，拜拜

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★ 咖哩炒蟹 一 做法，如何選擇及處理螃蟹 ★ | Curry Crab Recipe and how to choose and prepare a crab

大家好，怎樣選擇及處理螃蟹
How to choose and prepare crabs
Click to watch:

《咖哩炒蟹》食譜，二人份量
Crab Curry (2 people portion)

材料／Ingredients:
一斤膏蟹 600g Crab
三個紅蔥頭 3 shallots
六粒蒜頭 6 cloves of garlic
兩隻紅椒仔切碎（不是必要）2 Chillies (optional)
四片青檸葉 4 lime leaves
兩條香茅 2 lemon grass
金不換葉 Sweet basil leaves
長紅椒 1 pepper
半個洋蔥 1/2 onion
適量芫茜蔥 Coriander, scallions
兩棵唐芹 2 Chinese celery
兩湯匙淡奶 2tbsp evaporated milk
一小罐椰漿 1 can of coconut milk
一湯匙咖喱粉 1tbsp curry powder
一茶匙砂糖 1tsp sugar
一湯匙黃薑粉 1tbsp tumeric
半茶匙胡椒碎 1/2tsp ground pepper
適量粟粉 Corn starch
適量清水 Water
一湯匙魚露 1tbsp fish sauce

做法:
1. 用一茶匙半粟粉灑上螃蟹上. 油溫一百七十度半煎炸螃蟹九十秒，令蟹肉變金黃色
蟹蓋不用走油.
2. 放一湯匙油，放入紅葱頭碎，香茅，洋蔥，唐芹，蒜蓉，三片薑，把它們爆香. 加半茶匙胡椒碎. 放入紅椒仔. 多加一湯匙生油來爆香咖哩粉，黃薑粉，將火收細炒香. 加三百毫升清水.
加一茶匙砂糖，一湯匙魚露. 將青檸葉摺摺令它出味，放入鍋裡煮三分鐘. 加入一百六十五毫升椰漿，兩湯匙淡奶，令它更加香滑.
3. 放入炸好了的螃蟹, 螃蟹已經半熟，所以不用煮得太長時間, 再放入蟹蓋. 搇蓋，用中大火煮大約八分鐘. 放入蔥段，用大火炒, 將香茅取出.

4. 將一隻雞蛋加一湯匙淡奶發勻. 將火關掉，慢慢加入蛋漿用來埋獻. 開中大火，放入金不換葉，炒勻. 咖哩炒蟹便完成了.

Summary:
1. Cover the crab with 1.5tsp corn starch.  Fry the crab in 170C oil for 90 seconds, to turn the meat into golden in colour.
2. Place 1tbsp of oil in a wok, add in chopped shallots, chopped lemon grass, sliced onion, chopped Chinese celery, chopped garlic, 3 slices of ginger and fry well.  Add 1/2tsp ground pepper, chopped chilli. Add another tbsp of oil to fry the curry powder and tumeric. Add the heat to low. Add 300ml water, 1tsp sugar, 1tbsp fish sauce. Rub the lime leaves to release its flavour, and add into the wok and cook for 3 minutes.  Add 165ml of coconut milk, 2tbsp evaporated milk to smoothen the texture of the curry sauce.
3. Put the crab back into the wok, then the carapace. Cover wok with a lid and se med-high heat to cook for 8 minutes. Then turn the heat to high and put in spring onion in, and take out the lemon grass.
4. Mix 1tbsp evaporated milk and 1 egg together. Turn the heat off and slowly pour the egg mixture into the wok to thicken the sauce.  Turn the heat back up to medium high, and place the sweet basil leaves and stir fry well.  Curry crab is then ready to be served.

蟹膏很香，咖哩汁很好味, 用來點麵包最好不過. 蟹肉鮮甜，一級棒.

請你們試試，如喜歡的話，請給我留言和訂閱我的頻道，看看我的 Facebook 和 Instagram，謝謝.

The crab roe is delicious, the curry sauce is tasty, great with slices of warm bread. The crab meat is juicy, great dish.

I hope you like this dish. Please subscribe to my channel and follow me on Facebook and instagram!

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★ 雪菜肉絲湯麵 一 簡單做法 ★ | Shredded Pork in Noodle Soup Easy Recipe

我今日介紹《雪菜肉絲湯麵》
Click to watch:

材料(三人份量):

三條雪菜切粒

三隻發好的冬菇切絲

一湯匙蝦米(浸腍)

一粒蒜頭切碎

蔥花

一百五十克肉絲

一個番茄(切件)

半斤上海麵

Ingredients (for 3 people):
3 strips of pickled cabbage, finely chopped
3 shiitake mushrooms
1 tbsp dried shrimps (rehydrated)
1clove of garlic, finely chopped
some finely chopped spring onion
150g  shredded pork
1 tomato, sliced
300g Shanghai noodles

做法:

水滾後放麵入鍋子裡，煮四分鐘，熄火，搇蓋，焗八分鐘，將麵取出過冷河. 用一茶匙生抽，半茶匙糖，少許胡椒粉

少許生粉，半茶匙麻油，攪勻，將肉絲醃五分鐘. 燒熱鑊，加一茶匙油，放進冬菇，雪菜，蝦米，炒香. 加入蒜粒，爆香，再加入一公升清水，加入番茄一起煮，煮五分鐘. 將食材放入大鍋裏. 水滾後加入肉絲，將它煮熟. 將水面的泡沫撇除，放入已經出了水的麵，搇蓋煮滾. 試味，如果不夠味道可以加少許鹽， 吃前可以加上蔥花和麻油.

如喜歡的話，請訂閱我的頻道，看看我 Facebook，Instagram，謝謝.

MamaCheung

Summary:
Place the noodles in a pot of boiling water, and cook for 4 minutes. Then turn the heat off, cover with a lid for 8 minutes.  Then take out the noodles and run them over a cold tap.  

Marinate the shredded pork with 1tsp soy sauce, 1/2tsp sugar, some ground black pepper, some starch and 1/2 tsp of sesame oil. Marinate for 5 minutes.  

Heat up the wok, and add 1tsp oil, then stir fry the shiitake mushrooms, pickled cabbage, rehydrated dried shrimp. Then add in chopped garlic, stir fry for a while before adding 1 litre of water and tomatoes.  Cook for 5 minutes.

Place the ingredients into a big pot, add in the shredded pork when the water is boiling.  Remove the froth on the surface, boil until the pork is thoroughly cooked.

Add in the cooked noodles, cover with lid and bring it to boil.  Add in some seasoning, sesame oil and finely chopped spring onion.

I hope you like this dish, try it at home! Please subscribe to my channel, follow me on Facebook and Instagram.  See you next time!

MamaCheung x

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★ 玫瑰花饅頭 一 簡單做法 ★ | Rose Buns Easy Recipe

我們收到玫瑰花都會很開心. 如果能夠親手做玫瑰花包給最愛的人，他們一定會喜歡

我們今天一起做《玫瑰花包》吧！

Click to watch:

材料／Ingredients:
三百克中筋麵粉 300g All purpose flour
一百一十克番薯泥 110g mashed purple sweet potato
二十五克砂糖 25g sugar
兩茶匙即溶酵母 2tsp fast action yeast
一茶匙半生油或椰子油 1.5tsp cooking oil (coconut oil)
二百克清水 200g water

做法:

將紫心番薯，切片，蒸腍，搓成泥。用一百一十克番薯泥.

將即溶酵母放入一百克清水，再放入一茶匙砂糖，幫助發酵. 用碟搇上，發酵十分鐘.

先將番薯泥放入一百克清水，攪溶. 放入酵母水，砂糖. 將麵粉放入大鍋子裡，一邊加入番薯泥漿，一邊用筷子攪勻.

當麵粉漿杰身便可以用手搓. 當麵粉成生麵團便可以加入生油, 令生麵團吸收所有生油便可以了, 搇蓋，生麵團鬆弛十分鐘. 之後，將生麵團取出，灑上麵粉，搓成條狀, 切成粒狀，每個大約二十克, 用蓋防止生麵團被風乾. 將生麵團搓圓後按扁成片狀，五片成一組. 最大的一片當作第一片花瓣, 疊上第二片， 蓋過第一片的一半，如此類推. 第五片當花心，要捲成筒狀, 長度跟其他花瓣一樣. 將花瓣捲起，包起花心. 用刀在中間切開成二,  這樣便成玫瑰花形狀, 將花瓣輕輕屈下,  包底輕輕撲上麵粉, 將玫瑰花包放在蒸籠內，搇蓋防止風乾. 包子要發二十至三十分鐘才開始蒸，包子發時不能動防止變形. 用自來水開始用中高火蒸，水滾後轉中火蒸十至十二分鐘,  中途不能打開蓋, 熄火後不能立即打開蓋，會令包子收縮不美.  熄了火等三分鐘《玫瑰花包》便完成了，多漂亮！

Summary:
Slice the purple sweet potato, steam and mash, we need 110g of mashed sweet potato.

Place the fast action yeast in 100g of water, then add in 1tsp sugar to help the fermentation.  Cover with lid and rest for 10minutes.

Add 110g of mashed sweet potato into 100g of water, mix well, then add in the yeast mix, sugar.

Place the flour into a big bowl, then add in the potato mixture and stir with chopsticks.  When the flour mixture thickens, use your hands to knead the mixture to form a dough.  Then add in the oil, and let it absorb into the dough.  Cover with a lid and let it rest for 10minutes.

Take out the dough, sprinkle some flour over the worktop and start rolling into a sausage shape.  Slice into 20g dices.

Roll the dice into a ball and flatten into a disc.  We need 5 discs to make a mantou.  The first disc should have the longest diameter, followed by the second disc and so on.  Place the second disc over half of the first disc, the third disc over half of the second disc, and the fourth disc over half of the third disc.  Roll up the fifth disc into a tube and ensure its length is the same as the diameter of the other discs. Then roll the other disc over the tube.

Slice the middle to form 2 buns.  Gently fold over the discs a little to form petals.  Place the buns directly into the steamer and cover with a lid.

The buns need to be rested for another 20-30 minutes before steaming, do not touch the buns until they are cooked.

Use cool water to start steaming the buns using medium high heat, when the water starts to boil, turn to medium heat and steam for 10-12 minutes.  Do not open the lid while steaming.

Turn the heat off after 10-12 minutes and let it rest for 3 minutes before opening the lid.

Rose buns are ready to be served.

Please try this recipe at home, subscribe to my page and channel! Thanks.

請試試做些給家人朋友啊!

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★ 梅子蒸排骨 一 簡單做法 ★ | Steamed Pork Ribs with Pickled Plums Easy Recipe

大家好，我今天介紹一道簡單開胃的家常菜《梅子蒸排骨》
Click to watch

材料:

半斤一字排或腩排

醃料:

一茶匙生抽

一至兩粒酸梅

一湯匙蒜蓉

一茶匙半生粉加一湯匙水

一茶匙磨豉醬

一茶匙砂糖

適量紅椒粒

適量芫茜蔥

一茶匙麻油

兩茶匙生油

做法:

先將排骨清洗，印乾水，切件. 醃肉: 先落生抽，一粒酸梅, 一茶匙磨豉醬，一茶匙砂糖， 放入蒜蓉. 生粉水可以令排骨滑身. 一茶匙麻油，兩茶匙生油, 油可以包著所有調味料，所以最後落. 加入辣椒仔後撈勻, 醃十五分鐘. 蒸前將排骨鬆開，另它容易熟透. 水滾放入排骨，大火蒸十二分鐘，熄火焗多三分鐘. 蒸好了，用竹籤拮入排骨，穿過便熟了(豬肉要確保熟透) 灑上芫茜蔥，《梅子蒸排骨》便完成了.

很配白飯，酸咪咪，很開胃, 老少咸宜。請試試這道經典家庭菜式.

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★ 燒賣 一 香港 點心做法 ★ | Shumai / Siu Mai Hong Kong Dim Sum Recipe

今日我介紹《燒賣》:
Click to watch

材料
一斤豬髀肉（五百克瘦肉，一百克肥肉）
六隻冬菇
一斤蝦
兩粒瑤柱
半斤雲吞皮
一茶匙幼鹽
半茶匙胡椒粉
兩湯匙生粉
半茶匙雞粉
半茶匙砂糖
兩茶匙麻油

Ingredients:
600g Pork Shoulder (5:1 lean:fat ratio)
6 Shiitake mushroom
600g Shrimps
2 Conpoy
300g Wonton wrappers
1tsp Salt
1/2 tsp Ground pepper
2tbsp Starch
1/2tsp Chicken powder
1/2tsp Sugar
2tsp Sesame oil

做法:
用紙剪成圓型，直徑八厘米, 將紙放在雲吞皮上，將雲吞皮切成圓型.瑤柱浸發及蒸熟，切碎備用.

將豬髀肉切成丁粒,先將瘦肉粒放入盆內，加入胡椒粉,一茶匙幼鹽，兩湯匙生粉，之後用手打壓勻約十五分鐘. 將蝦脫殼，去腸，用一茶匙鹽撈勻後即沖洗乾淨,印乾水。小蝦備用. 大蝦切粒加入盆內，再攪勻，攪十五分鐘. 一邊攪勻，一邊用手壓，令餡料綿滑. 將瑤柱切碎,加入盆內. 將冬菇浸透，一半切幼粒，加入盆內.一半冬菇切粗粒備用.  將雞粉，砂糖，肥肉粒加入盆內, 全部撈勻. 不時將餡料打落盆子大約二十次,加兩茶匙麻油.

將餡料放入冰箱半小時後取出，令它結實些, 粗粒冬菇用胡椒粉，蠔油，糖，生粉醃，之後放上燒賣面, 小蝦用胡椒粉，麻油醃，之後放上燒賣面. 用鐵湯匙柄將餡料放在燒賣皮上, 用力將燒賣皮包實餡料, 將燒賣皮放在桌上，周邊搓圓. 將燒賣放在蒸籠裡，將冬菇幼粒放上面, 再放上綠色的蝦膏. 除冬菇粒外，可以放上小蝦，再放上蝦膏點綴. 蒸籠搇蓋，大火蒸六分鐘, 香噴噴張媽媽燒賣皇完成了. 可以點辣椒油,更香,更好吃.

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★ 萬聖節 鬼馬南瓜菇菇 一 做法 ★ | Stir Fry Mushrooms Easy Recipe

萬聖節又來了,我今天做鬼馬南瓜菇菇. 在萬聖節做這個餸菜會很受小朋友歡迎:
Click to watch:

材料:

兩斤南瓜

半磅雜菇

四條粟米芯

八條蘆筍

半個紅椒

四分一條油條

四個馬蹄

生油

紅葱頭

薑蓉

蒜蓉

半茶匙胡椒粉

一湯匙酒

半茶匙糖

半茶匙雞粉

一湯匙蠔油

一茶匙生粉加兩湯匙清水

Ingredients:
1.2kg pumpkin
1/2lb mixed mushrooms
4 baby corn
8 asparagus
1/2 red bell pepper
1/4 Chinese breadstick
4 Water Chestnut
Cooking oil
Shallots
finely chopped ginger and garlic
1/2tsp ground pepper
1tbsp wine
1/2tsp sugar
1/2tsp Chicken powder
1tbsp oyster sauce
1tsp corn starch in 2tbsp water

將南瓜清洗後切開蓋，除去瓜子和瓤 ,放進鍋子裡蒸十五分鐘，之後用湯匙刮出瓜肉. 大部分雜菇不用出水, 長形菇切段，闊形菇切片, 只有草菇要出水，除去噏味. 粟米芯斜切切粒, 蘆筍切段，放一茶匙糖入清水來, 將蘆筍出水，這樣保持蘆筍青綠色. 油條切薄片後炸脆, 馬蹄切粒. 燒熱鍋，放入一茶匙生油，炒熟馬蹄, 加入少許清水，搇蓋. 半分鐘後打開蓋. 加入粟米芯，加多少許清水後，再次搇蓋，煮一分鐘.  一分鐘後，將馬蹄和粟米芯取出.

燒熱鍋，放入一茶匙生油，放入紅葱頭, 薑蓉，蒜蓉，炒香. 加入雜菇，炒香，炒一分鐘. 放入胡椒粉, 酒, 糖，雞粉, 煮了的馬蹄和粟米芯, 蠔油,生抽, 紅椒粒, 出了水的蘆筍, 蒸好了的南瓜. 將一茶匙生粉加兩湯匙清水用來埋獻,

慢慢加，見到獻汁夠杰便停. 做好放進南瓜內。南瓜菇菇便完成了.

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★ 粟米羹 一 簡單做法 ★ | Chinese Sweet Corn Soup Easy Recipe

大家好，今日我介紹<粟米羹>
Click to watch:

材料(四至五人份量)

三條粟米

一湯匙蔥花

一隻蛋

半茶匙雞粉

一茶匙鹽

四湯匙粟粉

四條蟹柳(切粒)

二千七百毫升清水

Ingredients (4-5 people portion)
3 corn
1tbsp finely chopped spring onion
1 egg
1/2 teaspoon chicken powder
1 tsp salt
4 tbsp corn starch
4 crab/seafood sticks (diced)
2700ml water

做法:

首先用刨將粟米刨蓉, 水滾後將粟米芯放入鍋內，煮十五分鐘. 將粟米芯取出, 放入粟米蓉，搇蓋煮二十分鐘. 放入雞粉，鹽，攪勻. 將粟粉加少許清水後倒入鍋內，攪勻. 加入蟹柳粒, 加一隻蛋，攪勻. 放入粟米粒，令粟米羹有口感.

將粟米羹放進大碗裏, 最後灑上蔥花，粟米羹便完成了

Instructions:
Use a grater to grate the corn. Boil the cob in water for 15 minutes, then take out the cobs and add in the corn puree. Cook for 20 minutes, then add in chicken powder, salt, corn starch in water, diced seafood stick. Then crack an egg and add it into the soup, stir well.  Add some corn into the soup.  Sprinkle some chopped spring onion before serving. Enjoy!

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★ 電鍋蛋糕 一 簡單做法 ★ | Rice Cooker Cake Easy Recipe

大家好，如果你們沒有焗爐，可以試試用電飯煲焗蛋糕:
Hello.  This recipe is for everyone who owns a rice cooker and wishes to bake a cake without an oven.  It is simple to make and the cake is very fluffy and soft, I hope you like it!

按此觀看/Click to watch:

材料:

一百克低筋麵粉，加入半茶匙發粉，篩勻兩次

三隻雞蛋

七十克白砂糖

一湯匙半無鹽牛油溶液

半茶匙香草香精

一個電鍋

一張焗爐紙放在電鍋裡

Ingredients:

100g plain flour, 1/2tsp baking powder, sieve twice over

3 eggs

70g sugar

1.5tbsp melted unsalted butter

1/2tsp vanilla essence

1 rice cooker

1 baking sheet

做法:

首先將蛋黃和蛋白分開 ,先發蛋白，打散蛋清，打三十秒. 分開三次加入砂糖，加完第一次砂糖後，打發多一分半鐘

加入第二次砂糖, 打發多一分鐘左右後，加入第三次砂糖. 總共打發三至四分鐘. 當蛋白能夠發起便可以了. 蛋黃可以一隻一隻加入，打發至混勻. 將粉篩入蛋漿，用膠刮攪勻, 一邊加入粉，一邊加入香精和牛油溶液，將所有材料輕輕攪勻, 蛋糕更鬆軟. 麵糊準備好了，將它倒進鋪了焗爐紙的電鍋內膽. 將電鍋內膽輕輕撞擊桌面，釋放麵糊內的大氣泡

放入電鍋. 按下電鍋制開始煮，當電鍋熄火，焗多三十五分鐘才打開蓋.  將竹籤拮入蛋糕，如果竹籤沒有黏上麵糊便知道蛋糕已經熟透了. 看見蛋糕已經離開電鍋邊，將碟蓋在電鍋上, 將電鍋反轉，蛋糕便很順利離開電鍋，跌落碟子上. 一陣陣蛋香味，焗爐紙防止蛋糕黏在電鍋，將焗爐紙撕離蛋糕，電鍋焗蛋糕完成了.

可以配搭奶油生果一起吃，或做一個生日蛋糕,希望你們喜歡。
請給我一個讚，訂閱我的YouTube頻道，看看我 Facebook和Instagram啊!

MamaCheung x

Summary:
Separate the egg white from egg yolk. Whisk the egg white first for 30 seconds.  Add in 1/3 of the sugar, whisk for 90 seconds before adding in the second third, whisk for about 60 seconds before adding in the final 1/3 of the sugar.  Whisk for 3-4 minutes altogether, until the egg white is set.  

Then add in the egg yolk one at a time while whisking, whisk until it is thoroughly mixed.  

Now sieve in the powder mix into the egg mixture, use a plastic spatula to gently mix together the ingredients, adding some vanilla essence and melted butter slowly.  Do not mix the ingredients too hard.  

Place a piece of baking sheet on the bottom of the rice cooker before pouring the mixture into it, gently tap it to let any air bubbles to escape.  Close the lid and switch the rice cooker on.  

When the rice cooker switches itself from "cooking" to "keep warm" function, wait for another 35 minutes before opening the lid.  Use a bamboo stick to pierce the centre of the cake to ensure it is thoroughly cooked. If there is no dough stuck on the stick, this means the cake is now ready.  

Place a plate over the rice cooker and tip the rice cooker upside down, the cake will land onto the plate successfully.  Remove the baking sheet on the cake, "Rice cooker cake" is now ready to be served.  

You can serve with some whipped cream, jam or fresh fruits, or sprinkle some icing sugar on top.  Enjoy!

Please subscribe to my channel for more exciting easy recipes, follow me on facebook and instagram, and check out my Pinterest pages.  Happy cooking!

MamaCheung x

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★腐竹糖水 一 簡單做法 ★ | Beancurd Sweet Soup Easy Recipe

大家好，今日為大家介紹一個清燥熱的糖水,《白果薏米腐竹雞蛋糖水》
Click to watch：

材料:

一百二十克腐竹(約四張)

八十克洋薏米（浸一小時至腍）

一百克去殼去衣白果

一百二十克冰糖

四隻雞蛋(烚熟）

二千五百毫升水

Ingredients:
120g Dried bean curd sheets
80g Pearl barley
100g Ginkgo nuts
120g Rock sugar
4 eggs
2500ml water

做法:

首先將蛋放入鍋子，加水至蓋過雞蛋, 煮滾後熄火，浸十分鐘. 將蛋取出浸冷水，除殼備用.

將腐竹清洗後撕開小片備用, 將二千五百毫升水放入鍋子裡, 水滾後將薏米，白果放入鍋子裡，煮三十分鐘.

三十分鐘後，試試薏米是否已腍，如果腍了便加入腐竹, 煮多十分鐘（如果喜歡吃一片片腐竹便煮多五分鐘已足夠了), 之後加入冰糖，煲至冰糖溶化 , 將糖水放入碗子裡，加一隻雞蛋，《腐竹雞蛋糖水》便完成了.

如喜歡吃甜的朋友可以加多少許糖, 希望你們都試試做吧!

下次見，拜拜

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★ 椒醬肉 一 簡單做法 ★ | Stir Fry Chilli Pork Easy Recipe

大家好，今日為大家介紹《椒醬肉》:
Click to watch:

材料

一件豆膶:切粒，加鹽，五香粉撈勻醃

一百五十克梅頭豬肉，切粒，用豉油，豆粉，糖醃

二十克蝦米，浸發好

一百克菜脯，切粒

四隻冬菇，浸發好，切粒

一隻半三色椒，切粒

五十克潮州炸花生

三隻辣椒乾，切粒去籽

一個紅蔥頭，切碎

一湯匙磨豉醬

一湯匙豆板醬

兩粒蒜頭，切碎

一茶匙粟粉加一湯匙水

一百毫升浸過冬菇的水

Ingredients:
1 block of hard tofu: diced, marinate with salt, five spice powder
150g pork, diced, marinate with soy sauce, starch and sugar
20g dried shrimps, rehydrated
100g sweet dried pickled radish, diced
4 shiitake mushrooms, diced
1.5 bell peppers, diced
50g peanuts
3 dried chillies, deseeded and diced
1 shallot, finely chopped
1tbsp ground bean sauce
1tbsp chilli bean sauce
2 cloves of garlic, finely chooped
1tsp corn starch in 1tbsp water
100ml water

做法:

放一湯匙生油入燒熱了的鍋, 放入醃好了的豆膶，煎兩三分鐘之六邊金黃色, 熄火，取出備用. 用中火炒香菜脯，加少許生油爆香, 加冬菇粒，蝦米爆炒一分鐘，取出備用. 放一湯匙生油，加入三色椒炒二十秒後，取出備用. 放一湯匙生油，炒香紅蔥頭，加入肉粒, 肉粒熟了，加入辣椒乾，爆炒, 加豆板醬，磨豉醬，蒜頭, 炒好了的冬菇，蝦米，菜脯

豆膶，冬菇水，少許雞粉提鮮. 試試味，加入三色椒一起炒, 埋獻，最後加入花生.《椒醬肉》便完成了.

請給我一個讚和訂閱我的頻道, 留意我的Facebook 和 Instagram 啊。謝謝收看，下次見

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