★ 英式鬆餅 一 簡單做法 ★ | Scone Easy Recipe

張媽媽英式鬆餅(司康餅),下午茶必食! 嘆返杯奶茶, 真是絕配! 

MamaCheung's scones, great to serve at tea time.  It is a match made in heaven with a nice cup of tea.  

Click to watch:

材料:

低筋麵粉二百克
高筋麵粉五十克
發粉一茶匙
砂糖五十克
鮮奶三湯匙
雞蛋一隻
無鹽牛油七十克
香草精一茶匙
餅模一個
焗脆的果仁碎二十克
提子乾

Ingredients:

200g Cake flour
50g Strong flour
1tsp Baking powder
50g Sugar
3 tbsp Milk
1 Egg
70g Unsalted butter
1 tsp Vanilla extract
1 Cake mould
20g Crushed nuts
Raisins

做法:

將雞蛋拂勻，留起少許蛋液遲些搽在鬆餅上. 加入砂糖，攪溶. 攪兩分鐘後加入鮮奶再攪勻後備用.

用篩篩勻低筋麵粉，高筋麵粉及發粉. 將粉撈勻，不能搓否則會起筋. 將果仁揸碎. 將牛油碾進麵粉裏，撈勻.

將香草精加入蛋漿，再加進麵粉裏, 撈勻，揸成糰. 將粉糰放在碗裡，包上保鮮紙，靜止二十分鐘. 現在可以預熱焗爐.

二十分鐘後，在桌面灑上高筋麵粉. 將粉糰壓平, 灑上果仁碎及提子乾，包入粉糰內再壓平,約半寸厚. 用餅模壓成餅狀. 焗盤鋪上牛油紙，將餅平均放在牛油紙上. 將多餘的粉糰再混合，壓平, 再用餅模壓成餅狀. 將蛋液搽在鬆餅上. 用攝氏一百八十度，焗十分鐘便可.

Summary:

Whisk up the egg, save some for egg wash.  Add in sugar into the egg, mix for 2 minutes until all the sugar has melted. Then pour in the milk, mix well and leave it aside for later.  Sieve in the flour and baking powder into a bowl, mix well. Crush up the nuts. Add the butter in the flour mix and mix well.  Add vanilla extract into the beaten egg, before pouring it into the flour mix. Mix well to form a dough (do not knead).  Place the dough in a bowl and cover it with cling film, rest for 20 minutes.  In the meantime, preheat the oven at 180C.  20 minutes later, sprinkle some strong flour onto the worktop, roll out the dough to 1/2 inch thick. Sprinkle crushed nuts and raisin onto the dough, fold in the nuts and roll it out again to 1/2 inch thick. Use a cake mould to cut out the scones.  Place scones onto baking sheet in the baking tray.  Gather the excess dough and roll it out to 1/2 inch thick, and use the mould to cut out more scones.  Brush egg wash onto the surface of the scones before putting them into the oven.  Bake at 180C for 10 minutes.  Then the scones are ready to serve. Enjoy.

希望你喜歡，請廣傳給朋友及訂閱我的頻道，下次見！

Hope you like this recipe. Do leave me a comment and subscribe to my channel. See you!

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★ 魚香茄子一 簡單做法 ★ | Aubergine with Minced Pork Easy Recipe

張媽媽魚香茄子, 一道送飯一流的餸菜, 少少辣, 很開胃. 要試試啊!
MamaCheung's Aubergine with Minced Pork, great with jasmine rice.  Please try it at home!

Click to watch:

茄子又名矮瓜, 靚的茄子是有光澤和重身，不能太硬淨, 適合四至六人份量.

Aubergine is also known as eggplant.  A good aubergine should be heavy and shiny, not too hard.  This dish is enough for 4-6 people.

材料:

250克豬肉碎

一斤茄子

三粒蒜頭拍鬆切碎

適量水

一湯匙辣豆板醬

一茶匙雞粉

一湯匙鎮江醋

一茶匙薑蓉

兩粒紅葱頭切碎

適量葱

幾片尖紅椒

一茶匙生粉加兩湯匙水, 用來埋獻

Ingredients:

250g minced pork
600g aubergine
3 cloves of chopped garlic
water
1 tbsp spicy bean sauce
1 tsp chicken powder
1 tbsp Chinkiang vinegar
1 tsp chopped ginger
2 chopped shallots
some finely chopped spring onion
some sliced red chilli
1 tsp corn starch in 2 tbsp water for thickening the sauce

醃豬肉調味料:

生抽兩茶匙

一茶匙老抽

少許五香粉

一茶匙生粉用一茶匙水溝勻

一湯匙蝦米 (洗乾浸泡去腸)

半茶匙麻油

少許黑胡椒

Condiments to marinade the pork:

2 tsp soy sauce
1 tsp dark soy sauce
some five spice powder
1 tsp corn starch in 1 tsp water
1 tbsp dried shrimp (washed, rehydrated and deveined)
1/2 tsp sesame oil
some black pepper

做法:

先醃豬肉, 用生抽,老抽, 五香粉, 生粉水撈勻後加入, 令豬肉滑身些. 撈勻後加入半茶匙麻油, 少許黑胡椒粉. 茄子不用刨皮, 切一半. 茄子會氧化, 如不即時煮便要浸鹽水, 否則會變啡.

燒熱鍋, 加兩湯匙油, 放入紅葱頭,薑粒,爆炒.  蝦米要索乾水才炒,否則會令水彈到四圍係. 放入豬肉, 炒散令它煮熟, 中火大約煮兩分鐘.  豬肉煮熟後取出備用.  加一湯匙油, 蒜頭, 辣豆板醬(不是必要), 爆香後加入茄子.  加一茶匙糖和雞粉調味, 加一百毫升水後搇蓋煮兩分鐘, 煮熟茄子至軟身.  加入之前炒好的肉碎, 兜勻煮多半分鐘.  加入做魚香茄子必需的鎮江醋, 再搇蓋煮半分鐘, 加入生粉水用來埋獻, 慢慢加, 如看見濃杰度差不多變停. 加入葱,紅椒及麻油, 很美味的魚香茄子便完成了!

Summary:

Firstly, marinade the pork.  Mix into the minced pork with soy sauce, dark soy sauce, five spice powder and corn starch mix.  Then add in sesame oil and black pepper.

Aubergine does not need to be peeled, cut into large chunks.  Place in salt water to prevent them from turning brown (oxidation).

Heat up the pan, add 2 tbsp oil, then shallots, ginger, shrimps, then pork.  Use medium heat to cook the mince for 2 minutes until the pork is cooked thoroughly.  Remove them from pan.  Then add another tbsp of oil, put in garlic, spicy bean paste (optional), and aubergine, add 1 tsp of sugar, chicken powder and 100ml water, cover with lid and cook for 2 minutes until the aubergine softens.  Then add in the cooked mince, stir well and cook for another 30 seconds. Add in the Chinkiang vinegar before covering the lid and cook for another 30 seconds.  Afterwards, slowly pour the corn starch mix to thicken the sauce, then add in the spring onion, red chilli and sesame oil.

很滋味,你們都要試試做呀, 請訂閱我的頻道呀. 下次見!
This is a really delicious dish, please try it at home. I hope you like this dish and please subscribe to my channel to receive my future recipes.  See you!

下次見，拜拜

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★ 栗子排骨煲 一 簡單做法 ★ | Pork Ribs with Chestnut Hotpot Easy Recipe

今日張媽媽介紹煲仔菜 <栗子排骨煲>:
Today, I am making pork ribs with chestnut hotpot:

Click to view:

材料:

排骨一磅

栗子半磅

冬菇五隻(一開二)

薑片三片

紅蔥頭三個

蒜頭兩粒拍鬆

洋蔥少許切絲

蔥段適量

生抽一湯匙半

蠔油一湯匙

老抽半茶匙

糖一茶匙

雞粉半茶匙

五香粉四分一茶匙

紹興酒一湯匙

生粉水(一茶匙生粉,兩湯匙水)

水適量

生油

Ingredients:
1 lb chopped pork ribs
1/2 lb chestnuts
5 shiitake mushrooms cut in halves
3 slices of ginger
3 shallots
2 cloves of garlic
Sliced onion
Scallions
1.5 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp dark soy sauce
1 tsp sugar
0.5 tsp chicken stock
0.25 tsp five spice powder
1 tbsp Shaoxing wine
Corn starch water (1 tsp corn starch with 2 tbsp water)
Water
Cooking oil

做法:

把栗子放進熱水, 煮二十秒, 用布將栗子皮脫開. 用半湯匙生抽, 四分一茶匙老抽, 半茶匙糖,  雞粉及五香粉來醃排骨, 醃十五分鐘, 再加兩茶匙生粉水攪勻.  將栗子放入鑊, 炒一分鐘, 取出備用.  爆炒冬菇,薑片,紅蔥頭, 蒜頭, 炒一兩分鐘後取出備用.  燒熱鑊, 放兩茶匙生油後, 放入排骨, 煎到兩面金黃色後放入料頭, 一起炆. 加一湯匙紹興酒和半茶匙糖, 再加一湯匙蠔油, 用冬菇水開溶倒入鑊. 加四分一湯匙老抽, 半湯匙生抽, 冬菇水及約兩碗水, 要浸過排骨表面來炆. 加入栗子, 炆四十分鐘. 當栗子和排骨變腍便可以. 準備瓦煲, 用少許油爆香蔥和洋蔥, 將腍好了的栗子和排骨放進瓦煲內. 放上葱段, 搇蓋, 煮一分鐘, 煲仔菜 <栗子排骨煲> 便完成了! 如喜歡的話，請訂閱我的頻道呀!

Summary:
Blanche the chestnuts for 20 seconds, before using a cloth to rub off the skin.  Marinate the pork ribs for 15 minutes with 1/2 tbsp soy sauce, 1/4tsp dark soy sauce, 1/2 tsp sugar, chicken stock and five spice powder, then mix in 2 tsp of corn starch water.  Stir fry the chestnuts for 1 minute then remove from pan.  Stir fry the shiitake mushroom, ginger, shallots, garlic for 1-2 minutes, then remove them from pan for later.

Heat up 2 tsp of cooking oil, then put in the pork ribs, fry until they turn golden brown in colour.  Then add in the mushrooms, ginger shallots and garlic, followed by 1 tbsp Shaoxing wine and 1/2 tsp sugar, 1 tbsp oyster sauce, 1/4 tsp dark soy sauce, 1/2 tbsp soy sauce, mushroom water and about 2 bowls of water to cover and to stew the pork ribs.  Add in the chestnuts and stew for 40 minutes until the pork ribs become tender.

Prepare the clay pot by stir frying the onion slices and scallions in a bit of oil, then place the chestnuts and pork ribs in, place more scallions on top before covering the clay pot with a lid and cook for another 1 minute.  The dish is then ready to serve.  If you like this recipe and have an interest in more of my recipes, please subscribe to MamaCheung! Enjoy :) 

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★ 豉油王蝦 一 簡單做法 ★ | Fried Prawns with Soy Sauce Easy Recipe

Click to play:

豉油王蝦 Fried prawns with soy sauce

材料:
十二隻中蝦, 約500克
紅椒半隻
洋蔥半個
一湯匙薑
一湯匙蒜蓉

兩湯匙紅蔥頭粒
四棵蔥, 切段 

調味料: 
生抽
酒
麻油
胡椒粉
老抽
生粉
糖

用牙籤將蝦腸挑出, 用剪刀將蝦頭的刺, 蝦鬚和蝦腳剪去. 將辣椒仔切粒, 除去辣椒種子. 將半個洋蔥切絲, 蔥切段, 將半個紅椒切絲, 蔬菜絲放在碟上備用. 將蒜頭, 紅蔥頭, 薑切碎備用. 蝦洗乾淨用廚房紙抹乾,再撲上生粉,等蝦煎時不會彈水和香脆些. 炒香洋蔥絲備用. 燒紅鑊, 放兩湯匙油, 在一隻一隻蝦放在鑊上煎, 等蝦煎到金黃色才反轉它. 煎一分鐘後將蝦反轉, 加入薑茸及紅蔥頭碎, 再加入蒜頭碎爆炒一分鐘. 加入紅椒絲, 蔥段, 灒一湯匙酒, 加入一個半湯匙生抽, 半茶匙老抽, 兩湯匙糖. 再加入洋蔥, 蔥段, 辣椒仔.最後加入小小麻油便完成了.

Ingredients:
12 prawns (500 grams)
Half of red bell pepper
Half an onion
1 tbsp grated ginger
1 tbsp chopped garlic

2 tbsp chopped shallots

4 spring onion

Condiments:
Light soy sauce
Cooking wine

Sesame oil

Ground pepper

Dark soy sauceCorn starch
Sugar

Summary:

Firstly prepare the prawns by removing the veins with a cocktail stick and removing the horns and legs with a pair of scissors. Then chop up the chilli, removing the seeds. Then slice up half an onion, chop the spring onion into chunks, and slice up half a red bell pepper. 

Chop up the garlic, shallots and ginger.  Pat dry the prawns well with paper towel after they were washed thorough.  Then cover the prawns with corn flour, so that they become crispier after frying.  Stir fry the onion slices and set them aside for later.  We then pan fry the prawns by placing the prawns into the wok individually.  After about one minute, flip the prawns over after one side turns golden in colour.

Add in the grated ginger and chopped shallots into the wok, then the garlic and fry for about a minute.  Add in the bell pepper slices, spring onion and 1 tbsp of wine.  We mix 1.5 tbsp of light soy sauce together with1/2 tsp of dark soy sauce and 2 tbsp of sugar, and pour the mixture into the wok.  Finally, we add in the cooked onion, spring onion, chilli and a dash of sesame oil and the dish is now ready.

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★ 潮州福果芋泥一 簡單做法 ★ | Sweet Taro with Gingko Easy Recipe

我今天介紹潮州馳名甜品 <福果芋泥>做法, 芋泥又滑又香, 福果紅棗很煙靭, 很好吃!

I am making a famous Chiu Chow dessert: sweet taro with gingko.   

材料:

三百克芋頭 切件

五十克白果 (福果)

六粒紅棗 拍鬆去核切半

三粒紅蔥頭 拍鬆

適量生油

八十克砂糖

適量清水

Ingredients:

300g sliced taro

50g gingko

6 red dates, pitted and halved

3 shallots, crushed

Cooking oil

80g sugar

Water

做法:

處理福果: 將福果拍鬆去殼,去皮, 放入水煮十五分鐘, 取出切開一半去除中間的心, 之後放入生油炸半分鐘, 再撈入三湯匙糖醃三小時.

先將芋片放入鑊, 再放入加了兩湯匙糖的紅棗, 和處理好了的白果一切蒸. 搇上蓋,水滾後大火轉中火後蒸二十分鐘.  在食物蒸的時候準備糖漿: 將兩湯匙砂糖, 一百五十毫升水及一湯匙粟粉撈勻, 放進鑊用小火煮杰.  二十分鐘後, 將蓋移去, 用竹籤試試芋頭熟了未. 如竹籤輕易拮穿芋頭便知已熟了.將熱芋頭你搓成蓉狀.  燒熱三湯匙生油,放入紅葱頭, 用慢火炒香, 當聞到香味便取出紅蔥頭. 放入砂糖及芋蓉搓勻,再加入一百二十毫升水和蒸福果紅棗的糖水撈勻.  炒勻成糊狀便可取出上碟.  用福果紅棗放上芋泥面裝飾. 最後淋上熱騰騰的糖漿, 潮州福果芋泥便完成了!

如喜歡的話, 請訂閱我的頻道及給我一些支持, 謝謝!

Summary:

Remove the shells and the skin from the gingko.  Boil for 15 minutes, cut in half and remove the cores from the centres.  Deep fry for 30 seconds, then marinate with sugar for 3 hours before steaming it with the taro slices.  Put 2 tbsp of sugar with the red dates.  Place the taro, gingko and red dates in the wok and steam for 20 minutes under medium heat.  

While the food is steaming, we prepare the syrup by mixing 2 tbsp of sugar, 150ml of water and 1 tbsp of corn starch, and heat the mixture in a wok until becomes a syrup.

After 20 minutes, use a cocktail stick to check if the taro is cooked. The taro is cooked if it can be easily pierced through.  Mash the taro while it is hot.  Heat up 3 tbsp of oil in a wok, and deep fry the shallots until they turn golden brown.  Remove the shallots from the oil, and add in the sugar, mashed taro, 120ml of water, and the sugar water from the gingko and red dates.  Mix well until the taro becomes a paste, then place it on a plate. 

Place the gingko and red dates on the paste for decoration, then pour the syrup over the taro and it is now ready to serve. 

I hope you will try this at home!

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