★ 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》
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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.

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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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