★ 蓮藕豬骨湯 一 簡單做法 ★ | Lotus Root Soup Easy Recipe

我今天介紹清潤湯水【蓮藕馬蹄豬骨湯】

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材料 Ingredients:

一斤蓮藕，切件 600g lotus roots, chopped

四百克紅蘿蔔，切條 400g carrots, chopped

一斤豬骨 600g pork bones, chopped

四隻浸了的冬菇，切件 4 shiitake mushrooms,  sliced

十粒馬蹄，切片 10 water chestnuts, sliced

四粒蜜棗 4 mutcho dates

三粒浸了的干貝 3 rehydrated conpoy

三十克浸了半小時生薏米 30g soaked pearl barley

一片浸了的果皮，去囊 1 tangerine peel,  pith removed

四公升半清水 4.5litres of water

做法

將豬骨出水，水滾後再煮兩分鐘，取出清洗備用。將四公升半清水加進鍋子，用大火煮滾後加進材料。豬骨，紅蘿蔔，蓮藕，馬蹄片，冬菇，干貝壓扁成一絲絲，生薏米，清洗了的蜜棗，果皮。湯滾了，拿起蓋，除去湯面上的泡泡

之後攪勻湯料，以防燒焦。上蓋，用大火煮十五分鐘，之後轉中小火，煮一小時四十五分鐘，加半茶匙鹽調味（不是必要），試試味道。

【蓮藕馬蹄豬骨湯】完成了，材料豐富，清甜順喉，蓮藕很粉，馬蹄清爽。喉嚨乾，皮膚乾燥的朋友可以試試。

一個窩心的湯水，請做些給家人朋友啊。

請看看其他食譜介紹和分享您們的製成品，交流心得。希望你喜歡我今次的介紹，請給我一個讚，關注我的IG和FB。下次見!

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★ 咕嚕肉 一 做法 ★ | Sweet and Sour Pork Recipe

大家好。我今天為大家介紹【咕嚕肉】

材料 Ingredients：六至八人份量／6－8 people portion

三百五十克梅頭豬扒 350g pork shoulder

半隻青椒 1/2 green bell pepper

半隻紅椒 1/2 red bell pepper

三片菠蘿 3 slices of pineapple, diced

六十克粟粉 60g corn starch

六十克生粉 60g starch

兩隻雞蛋 2 eggs

酸甜汁材料 Sweet and sour sauce ingredient:

一湯匙番茄膏 1tbsp tomato puree

兩湯匙茄醬 2tbsp tomato ketchup

六分一茶匙鹽 1/6tsp salt

兩茶匙生粉加一湯匙清水 2tsp starch in 1tbsp water

兩湯匙清水 2tbsp water

三湯匙糖 3tbsp sugar

六湯匙白醋 6tbsp white vinegar

豬扒調味料 Marinade for pork

一湯匙生抽 1tbsp soy sauce

六分一茶匙鹽 1/6 tsp salt

半茶匙糖 1/2tsp sugar

六分一茶匙胡椒粉 1/6tsp ground black pepper

做法 Summary

豬扒清洗抹乾切粒（一吋半乘一吋）。用生抽，鹽，糖，胡椒粉醃豬肉，攪勻，加半隻蛋漿。醃五分鐘。將粟粉和生粉放在碟子，攪勻。發勻一隻半蛋漿。將粉撲上豬肉，然後蘸上蛋漿，再一次撲粉。所有豬肉粒處理好了，可以準備炸了。燒熱五百毫升生油。如果筷子旁邊起泡泡，油溫便可以了。亦可以用粉粒測試油溫，當粉粒升起便可以了。將豬肉一件一件放進鍋子裡，除去多餘的粉。用中火炸九分鐘後取出。如果竹籤能夠輕易刺穿豬肉便知道熟了。待涼至少五分鐘後再返炸，皮便會更加脆。

準備一鍋熱油，鍋子旁邊起泡泡。將豬肉炸多一次，炸一至兩分鐘。皮已經上色，可以取出了，放在廚房紙上。取出所有豬肉後才熄火。紅椒，青椒，切件。爆香西椒半分鐘，取出備用。

現在煮酸甜汁：用中小火，放一茶匙生油，放進番茄膏，炒香。將兩湯匙清水加進白醋，再放進鍋子裡，加進糖，茄醬，用微火，鹽，少許芡汁，收小火。加入豬肉，青紅椒，菠蘿片，撈勻。 【脆皮咕嚕肉】完成了

請試試做啊，訂閱我的YouTube頻道，關注我的IG和FB。謝謝。

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★ 冰糖燕窩 一 簡單做法 ★ | Bird's Nest Soup Easy Recipe

大家好。今天我為大家介紹『冰糖燉燕窩』
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材料Ingredients:

六隻燕盞(燕餅，燕條，燕碎) 6 bird's nests

十二粒紅棗 12 red dates

大約一百克冰糖（份量隨意）100g rock sugar (optional)

做法：

首先清洗燕盞，然後用清水浸五小時，之後倒去清水，再清洗一次，用鉗除去羽毛和雜質。紅棗拍鬆去核。

把已經處理好的燕盞隔乾水後放入燉盅裏，加入紅棗，三碗熱水，令燕窩快滾起。熱水加至七分滿，以防滾瀉。

將竹墊或毛巾放在鍋底，防止燉盅滾起時發出噪音。放燉盅在竹墊上，鍋子裏的水不要太滿。上蓋。水滾後，大火轉中小火，燉半小時。之後加進冰糖碎，攪勻，上蓋燉十五分鐘令冰糖溶化。冰糖燉燕窩完成了。

請看看其他食譜介紹和分享您們的製成品，交流心得。希望你喜歡我今次的介紹，請給我一個讚，關注我的IG和FB。下次見!

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★ 生煎包 一 簡單做法 ★ | Pan Fried Meat Bun Easy Recipe

Hello everyone I am making <Pan Fried Meat Bun> today:

Ingredients

400g of plain flour

2 teaspoon of fast acting dried yeast

1 teaspoon of Black sesame seeds

2 tablespoon of sugar

1.5 bowl of water

250g chicken strips

3 Shiitake mushrooms, 

50g sliced Pickled vegetables

300 g of cabbage, sliced

1 teaspoon of salt

Summary:

Marinade the chicken strips with soy sauce, corn flour, sugar, ginger, ground pepper and sesame oil for 15 minutes

Put 2 teaspoon of yeast into a pan of plain flour, 2 tablespoon of sugar, half a bowl of water into the pan, mix it with the flour. Normally when we knead the dough, we need to check the consistency of the dough, so if we feel that the dough is too crumbly, add some more water. Knead the dough well, push the dough out and knead it back. We just used 1.5 bowl of water altogether.  Place the dough in a pot, and put the lid on, and rest the dough for 30 minutes before use.

We put 1 teaspoon of salt into the sliced cabbage to extract the water and to soften it.

Squeeze out the juice from the cabbage, otherwise the filling will be too soggy.

Fry the pickled vegetables and mushrooms then let them cool down before mixing them with the chicken and cabbage.

When the dough has rested, place it on a worktop.  Slice it into 40 g portions.

Roll the dough flat, the rim should be thinner.  Add the filling and use your thumb to push the filling in, and try to close the bun.  Pull the wrapper out slowly and carefully and fold it and try to bury the filling.  Seal it well by turning and squeezing the dough together, to prevent the filling coming out.  Afterwards we place them in a wok evenly.  Heat up the pan, place 1 tablespoon of oil.  Mix 1 tablespoon of plain flour, 1/2 teaspoon of salt, 2 teaspoon of vinegar into a bowl of water, then pour the mixture into the pan.  The fluid should half cover the buns, so add an extra 1/2 bowl of water.  Place the lid on, use medium heat to cook the buns until all the water has evaporated.  This takes about 5 to 6 minutes.  Now this is ready, we sprinkle some back sesame seeds onto the buns.  We also add some chopped spring onion.  Use a large plate and place it over the buns, and flip the pan over.

Pan fried meat buns are ready to serve.

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★ 豉汁蒸鱔 蟠龍鱔 一 簡單做法 ★ | Steamed eel with black bean sauce Easy Recipe

大家好。今天我介紹【豉汁蒸鱔】/【蟠龍鱔】：

材料 Ingredients：

一條白鱔（約八百克）1 eel (800g)

兩粒酸梅 2 preserved sour plum

一湯匙豆豉蓉 1tbsp minced preserved black beans

一湯匙蒜蓉 1tbsp chopped garlic

一茶匙半砂糖 1.5tsp sugar

一茶匙麻油 1tsp sesame oil

半茶匙老抽 1/2tsp dark soy sauce

一湯匙生抽 1tbsp soy sauce

一茶匙紹興酒 1tsp Shaoxing wine

兩茶匙生粉加一湯匙水 2tsp starch in 1tbsp water

八至十粒蒜頭 8-10 cloves of garlic

一小片果皮浸腍切絲 shredded dried tangerine peel

四分一茶匙胡椒粉 1/4tsp ground pepper powder

芫茜蔥 Coriander and Spring onion

做法：

要選擇生猛的白鱔，皮有光澤，沒有傷痕。準備一鍋蝦眼水，即是加熱至沸點前的清水。將白鱔放進鍋子裡

魚潺已經變白色，很易清除，用刀背輕輕刮去所有魚潺，不要刮損魚皮。剪去魚鰓，清洗魚頭。用鋒利的刀切每件半吋厚，切斷魚骨，但不要切斷魚身，清洗後瀝乾水。

用三湯匙生油炸蒜頭，用中火炸至金黃色，蒜油備用。將生抽，蒜蓉，豆豉蓉，砂糖，酸梅，生粉水，麻油，紹興酒，四分一茶匙胡椒粉和白鱔放進大碗內，撈勻，醃五分鐘。放兩隻紅椒（不是必要），果皮，老抽上色，酸梅壓爛。五分鐘後，放入炸了的蒜頭和蒜油，撈勻。將白鱔放在碟上，蒜頭平均分佈，淋上汁料。灑上辣椒絲，果皮絲

水滾後，用大火蒸十二分鐘。如果喜歡吃腍滑些的話，熄火後焗多十五分鐘。灑上芫茜蔥，【蟠龍鱔】便做好了。

香噴噴，魚肉爽滑，可以送兩碗飯。請看看其他食譜介紹和分享您們的製成品，交流心得。希望你喜歡我今次的介紹，請給我一個讚，關注我的IG和FB。下次見!

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