★ 米紙卷 一 簡單做法 ★ | Rice Paper Roll Easy Recipe

張媽媽米紙卷, 點埋渃蘸(越南甜酸汁), 夏天食很清甜開胃, 酸微微。MamaCheung's rice paper roll, a great, refreshing summer dish.  Great with Nước chấm dipping sauce.  Hope you like it. 

Click to watch:

材料:
蝦
熟雞絲(用鹽,胡椒粉,薑汁早一晚醃,然後蒸熟切條)
米紙
羅勒葉
芽菜
越南薄荷
銀絲米粉
紅椒
黃椒
西洋菜
Ingredients:
Prawns
Chicken strips
Rice paper
Sweet basil
Bean sprouts
Vietnamese mint
Rice noodle
Red & yellow bell pepper
Water cress

渃蘸汁:
五湯匙青檸汁
兩湯匙白醋
一湯匙半蒜頭碎
一湯匙半辣椒碎
三湯匙糖
四湯匙魚露
一茶匙半雞粉

三湯匙食水

Nước chấm sauce ingredients:
5tbsp lime juice
2 tbsp vinegar
1.5 tbsp finely chopped garlic
1.5 tbsp finely chopped chilli
3 tbsp sugar
4 tbsp fish sauce
1.5 tsp chicken powder
3 tbsp drinking water

米紙卷做法:將蝦底部輕輕𠝹兩次,𠝹斷蝦筋,等它熟了不會彎曲. 用大火煎熟蝦,灑上少許鹽後搇蓋. 煎兩分半鐘. 如果蝦肉感覺結實的話便熟了. 將蝦攤凍, 脫殼, 開邊, 去腸. 將米紙放進水裡浸約兩秒後取出. 將羅勒葉,芽菜,越南薄荷捲入米紙, 再放少許熟銀絲米粉, 雞絲, 再捲一捲, 少許紅椒,黃椒,西洋菜, 再捲一捲,現在放兩邊蝦, 將兩旁收入再用微力捲一捲.

Rice paper roll:Score the belly side of the prawns, so they will not curl up after cooking.  Use high heat to pan fry the prawns, sprinkle some salt for seasoning and cover the pan with lid.  Fry for 2.5 minutes until both sides of the prawns turn red (ensure the prawns are well cooked).  Let the prawns cool down before de-shell, cut in halves and de-vein.  Immerse the rice paper in a plate of drinking water for 2 seconds, then place the herbs, bean sprouts onto it before rolling it.  Then add some rice noodles, chicken strip, roll again.  Then add some sliced bell peppers, water cress, and roll again.  Finally add 2 halves of prawn and roll into a cylinder.

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★ 照燒汁大蝦串 一 簡單做法 ★ | Teriyaki Prawn Skewers Easy Recipe

大家好,今日為大家介紹<照燒汁大蝦串>.  I'm making Teriyaki Prawn Skewers today, a great party snack.

Click to watch:

材料:

四隻大蝦

適量三色椒

四片半寸厚煙肉腸

適量車厘茄

青瓜

檸檬

少許鹽

少許粟粉

適量芝麻

生油

Ingredients:

4 prawns

Bell peppers

1/2 inch thick sausage

Cherry Tomatoes

Sliced cucumber

Lemon

Some salt

Some corn flour

Some sesame seeds

Cooking oil

照燒汁調味料:

兩湯匙生抽

一湯匙砂糖

適量麻油

Teriyaki sauce:

2 tbsp soy sauce

1 tbsp sugar

some sesame oil

做法:

將蝦殼去除, 蝦尾保留蝦殼. 𠝹開蝦背, 去腸, 清洗,抹乾水. 用少許黑椒碎和鹽醃蝦,令它提升鮮味, 醃三分鐘. 三色椒打橫切後開半. 用竹籤將煙肉腸, 黃椒和蝦串起, 再將綠椒用牙籤串起固定, 形成圓形圖像.  將大蝦串煎前撲粟粉,令它脆身香口. 燒熱一湯匙油後 放入大蝦串, 每邊燒約一分鐘,蝦肉實便熟了, 將蝦背煎一煎,令它脆身些.取出. 用中火將車厘茄煎一分鐘.  照燒汁做法: 將糖用生抽煮溶, 煮至杰身後加少許麻油, 再淋上大蝦串. 食前灑上芝麻, 你們都試試做吧!

Summary:

De-shell the prawns, leave the shells on at the tails.  Score the back of the prawns to remove the veins. Wash and dry the prawns.  Use black pepper and salt to marinade the prawns for 3 minutes.  Slice the bell peppers.  Thread the sausage, prawn and bell peppers onto the wooden skewer.  Coat with corn flour. Place 1tbsp of oil in the pan, pan fry each side of the skewers for 1 minute each, ensure the prawns are cooked thoroughly.  The flesh is tender if the prawns are cooked.  Fry the back of the prawns for a few seconds, then take the skewers out from the pan.  Fry the cherry tomatoes for 1 minute.  To make the teriyaki sauce, heat up the soy sauce and sugar.  Once the sauce is thickened, add some sesame oil, then sprinkle some sauce on top of the skewers.  Finally sprinkle some sesame seeds before serving.

如喜歡我的食譜, 請分享給朋友, 謝謝收看,下次見!

I hope you like this recipe.  Please share this with your family and friends.  See you next time!

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★ 裹蒸粽 一 做法和包法 ★ |Sticky Rice Dumpling (Zongzi) Recipe

快到端午節，裹蒸糉是很應節的食物, 試試自己做吧!健康及衞生些。 今日介紹《裹蒸糉》做法 (二十隻份量）:

材料

兩斤糯米(浸三小時水後掠乾)

一斤綠豆邊(浸兩小時水後掠乾)

兩斤豬腩肉(切二十塊) 

二十隻冬菇 （往下按下圖觀看炆冬菇做法）

四兩蝦乾(清洗浸好除腸備用)

八粒乾瑤柱(浸發好)

半斤花生(用高速煲煲二十五分鐘煮腍之後加半茶匙五香粉，一茶匙鹽)

二十隻鹹蛋黃

棉繩

醃豬肉醃料 (醃兩日):

四湯匙薑汁

兩湯匙蒜蓉

紅蔥頭三粒切碎

三湯匙生抽

兩茶匙鹽

兩湯匙老抽

一湯匙糖

四湯匙玫瑰

一茶匙胡椒粉

一茶匙五香粉

兩湯匙麻油

醃兩日

後加兩湯匙生油

醃糯米醃料 :

三湯匙生油

兩茶匙雞粉

一茶匙五香粉

一湯匙鹽

按下圖觀看炆冬菇做法:

做法:

將竹葉頭尾剪去，浸五分鐘後用百潔布清洗, 用前燒熱半鍋水，加一湯匙生油後，放入竹葉煮兩分鐘後熄火.  糉葉面是比底部更滑，所以包粽要用面層包著米，底部向出, 捲至雪糕筒形，留兩公分摺一摺，防止米流出. 放入一湯匙糯米，一湯匙綠豆邊，一塊豬肉, 幾粒花生，三粒蝦乾，半粒乾瑤柱，一隻鹹蛋黃, 一隻冬菇，搇上一層綠豆邊和糯米，按平. 在夾口加多一片粽葉，像蓋再搇在糯米上, 摺角，多餘的部份摺入. 在糉中央用繩綁緊， 四角粽便成型.

粽差不多大小，烚時便一起熟, 要注意有四隻角，用棉繩不會易甩. 五隻糉結紮一起，方便放入鍋和取出. 要先煮定熱水再加入鍋裡, 如冷水落會煲走晒啲味和營養，用滾水可封實啲味. 滾水要蓋過糉，將水泡除去. 用大火煮五分鐘，再用中小火煮兩小時，期間要添滾水. 裹蒸糉便完成了。

我喜歡加少許糖，生抽，辣椒醬一起吃，豬肉甘香，海味鮮甜, 另一食法是將凍了的糉切片加上蛋漿煎.

鹼水粽，包五角粽做法 Kee Chang/red bean rice dumpling recipe：

請試試和廣傳給家人朋友，請多多支持和訂閱我的頻道, 下次見!

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★ 炆冬菇 一 簡單做法 ★ | Braised Shiitake Mushroom Easy Recipe

我現在介紹<炆冬菇>

做法:

燒熱鍋，放一湯匙油

料頭有一片拍鬆的薑，一粒紅蔥頭，切碎

幾片蒜片，炒香後放入冬菇

半茶匙胡椒粉

一茶匙糖

一湯匙蠔油

兩茶匙老抽

一茶匙鹽

兩碗水（包括浸冬菇的水）

半茶匙雞粉

大火滾起先轉中小火，搇蓋

炆了二十五分鐘

如用高速煲，炆八分鐘

再開大火埋獻，一茶匙生粉加一湯匙水

食起來會好味些, 炆冬菇便完成了。

請試試和廣傳給家人朋友，請多多支持和訂閱我的頻道, 下次見!

Summary:

Heat up wok and place 1 tbsp oil. Stir fry 1 slice of ginger,1 finely chopped shallot and few slices of garlic. Then add in 20 small shiitake mushrooms.  Sprinkle 1/2 tsp ground pepper and 1 tsp sugar, and add 1 tbsp oyster sauce, 2 tsp dark soy sauce and 1 tsp salt.  Then add 2 bowls of water, 1/2 tsp chicken powder.  Thicken the sauce with 1 tsp corn starch in 1 tbsp water.  Braised shiitake mushrooms is then ready to serve.

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★ 宮保雞丁 一 簡單做法 ★ | Kung Pao Chicken Easy Recipe

張媽媽宮保雞丁，麻辣香口，送飯一流。

材料:
三百克雞胸肉
一百五十克炒香了的花生/腰果
適量麻油

醃雞料：
蔥薑水
兩茶匙粟粉
一茶匙紹興酒
一茶匙生抽
適量生油

料頭：
四粒蒜頭切片
兩條蔥白
一湯匙薑蓉
一湯匙辣椒粉
一湯匙花椒
五十克辣椒乾（清洗後切段除去辣椒子）

宮保汁：
一湯匙蔥薑水
半茶匙幼鹽
半茶匙雞粉
少許五香粉
一湯匙黑香醋
一湯匙生抽
一湯匙白砂糖
一茶匙紹興酒
一茶匙半生粉

Ingredients:
300g chicken breast
150g roasted peanut/cashew nuts
some sesame oil

Chicken marinade:
ginger shallot broth
2tsp corn starch
1tsp Shaoxing wine
1tsp soy sauce
cooking oil

Condiments:
4 garlic sliced
2 spring onion 
1 tbsp grated ginger
1 tbsp chilli powder
1 tbsp Sichuan pepper
50g dried chilli (washed, sliced and deseeded)

Kung Pao sauce:
1tbsp ginger shallot broth
1/2tsp salt
1/2 tsp chicken powder
some five spice powder
1tbsp black vinegar
1tbsp soy sauce
1tbsp sugar
1tsp Shaoxing wine
1.5tsp potato starch

做法:

蔥薑水是用兩湯匙薑蓉和兩湯匙紅蔥頭蓉, 放入一百五十毫升熱水，再隔出薑蔥蓉, 可以放入雪櫃儲存一星期.

將雞胸拮窿令它容易入味，再切條後切粒. 放入蔥薑水，生抽，紹興酒, 再加粟粉，一湯匙生油 （能鎖著肉汁）, 醃二十分鐘. 蔥白開邊切段備用. 將所有宮保汁料混合一起.

先將鍋子燒紅至出煙，再放一碗油, 放入雞丁，煮約兩三分鐘，煮至雞肉金黃色和變實，取出備用. 用中小火將兩湯匙油來爆香花椒粒, 炒至聞到花椒香味後將花椒取出. 花椒可以儲存日後用來煮麻婆豆腐. 用小火將辣椒粉炒香和炒出色， 炒一分鐘. 放入濕了水的辣椒乾，用最細火炒一分鐘, 放入薑蓉，蒜片，蔥段，用中火炒半分鐘. 放入雞肉，用中火炒半分鐘, 放入宮保汁，開大火，加入花生/腰果和一茶匙麻油, 宮保雞丁便完成了.

如果你喜歡的話，請做來試試啊！ 請訂閱我的頻道．謝謝，下次見！

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★ 芝麻糊 一 簡單做法 ★ | Sesame Sweet Soup Easy Recipe

芝麻很有益, 據說能補肝腎, 養顏, 保五臟六腑, 幫助血管軟化, 降低血壓. 今日我介紹＜自家製芝麻糊＞!

Click to watch:

材料:

五十克粘米 (浸發一晚)

一百六十克黑芝麻

二百克冰糖

湯丸 （可以看薑汁湯圓做法片段 https://youtu.be/oMUE3681KK0 ）

六杯水 （四十八安士）

秘密武器

Ingredients:
50g plain rice
160g black sesame seeds
200g rock sugar
glutinous rice balls (please watch https://youtu.be/oMUE3681KK0 for recipe)
6 glasses of water (48oz)
secret recipe (revealed in video)

做法:

用中火炒香黑芝麻, 放入秘密武器 (看片), 炒至聞到香味. 芝麻要用水清洗及浸後才炒, 炒了九分鐘.

將芝麻，粘米，少量水放進攪拌機, 用低速打兩分鐘後轉高速. 刮走黏著蓋的芝麻醬再放返它進玻璃瓶內. 用手指測試芝麻糊的幼滑程度.

將水，冰糖，芝麻糊放進鍋子裡, 慢慢攪拌. 試味，如太杰太甜可加水. 放入湯圓，用中小火煮，慢慢攪拌.  自家製芝麻糊便完成!

Summary:
Wash and soak the sesame seeds, then toast them in a pan with the secret ingredient in medium heat until they give out a nice fragrance. This takes approximately nine minutes. Then add the toasted sesame seeds, rice and some water into the blender.  Blend well to silky smooth.

Dissolve the rock sugar in a pot of water, then add in the sesame paste, cook in medium low heat and stir frequently.  Finally add in the glutinous rice balls and bring to the boil while stirring frequently.  Sesame sweet soup is then ready to serve.

希望你喜歡, 試試做. 請訂閱我的頻道. 下次見!
I hope you like this recipe.  Please try it at home and subscribe to my channel.  See you next time!

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★ 滷水鴨 一 簡單做法 ★ | Chinese Marinade Duck Easy Recipe

張媽媽潮州鹵水鴨, 是潮州馳名的餸菜. 點埋酸醋汁令鴨片昇華.

Click to watch:

材料

一隻鴨約四斤

鴨內臟

一百五十克藍薑, 切片拍鬆

一片果皮 

三個魚袋 (是用來放香料和鴨內臟的)

兩個蒜頭

五十克老薑 (切片拍鬆)

一百克紅蔥頭(切片拍鬆)

八粒八角

一湯匙小茴

半湯匙黑胡椒碎 

一湯匙芫茜籽

一湯匙肉桂粉

一湯匙鹽

兩茶匙雞粉

二千七百毫升水

三百毫升老抽

四百毫升生抽

Ingredients:
2.4kg Duck
Duck liver and kidneys
150g galangal, sliced
1 slice of dried orange peel
3 muslin bags (for putting in herbs and duck internal organs)
2 bulbs of garlic
50g ginger, sliced

100g shallots, sliced
8 star anise
1 tbsp fennel seeds
1/2 tbsp black pepper
1 tbsp coriander seeds
1 tbsp cinnamon powder
1 tbsp table salt
2 tsp chicken powder
2700ml water
300ml dark soy sauce
400ml soy sauce

做法:

鴨在街市買回家後要清洗脫毛, 用一湯匙鹽搽勻鴨身及鴨腔醃一晚. 燒定一鍋水, 水滾後將鴨放入鍋出水, 慢慢將它放入, 將它的血水及騷味取出, 將它反轉, 不要搇蓋, 否則會導致滾瀉.  將它再次反轉, 很多血水及油已出了來, 將水倒走後, 將鴨用清水清洗.

將香料放入袋裏, 粉類放入密身的袋, 防止粉類漏出. 將蒜頭戒開或拍鬆, 令它更出味. 將蒜頭, 紅蔥頭, 薑片,果皮, 八角, 粉料,藍薑全部放入大袋內, 綁緊袋口, 之後放入鍋裡. 將鴨肝和鴨腎放入袋, 一會兒取出會方便些. 將鹵水料放入鍋子, 煲滾二十分鐘後才鹵鴨. 加入老抽, 生抽,雞粉, 鹽, 攪勻後, 將鴨放入鍋子裡. 鴨要全身浸入鹵水. 我的鍋直徑十吋半,六吋深, 如果鍋子大些的話, 便要加多些水和鹽.  放入頸及內臟一齊鹵,內臟五分鐘後要取出. 鴨肝和鴨腎不能煮太久, 否則會變得嚡烚烚. 用大火煮, 搇蓋, 五分鐘後, 將內臟取出. 用碟將鴨壓下,搇蓋, 用最細的爐頭, 最細的火煮一小時浸熟隻鴨, 一小時後熄火,焗四小時, 最後一小時放入肝和腎浸熟. 經過四小時浸鹵後,食材可以取出.  將鹵水盤上的油搽上鴨, 等它光澤些. 

除了用鹵水汁點鴨之外, 還可以點酸醋汁.  酸醋汁是用一粒切碎的蒜頭,少許辣椒碎撈勻, 一湯匙糖, 一湯匙白醋,

用膠湯匙攪勻.  用酸醋汁點鹵水鴨是很美味的.

Summary:

Wash the duck well and plug out all the feathers.  Use 1 tbsp of salt to rub over the duck and its cavity, leave overnight.  Use a big wok and blanch the duck with water, this will get rid of some of the fat and gamey smell.  Afterwards, rinse the duck under a cold tap.

Place all the seeds and powder into a muslin bag, make sure it is tightly closed in case the powder leaks out and ruin the stock.  Score the garlic to release its flavour.  Put the garlic, shallots, ginger, orange peel, star anise, the muslin bag with powder, and galangal into the bigger muslin bag. tie the bag well, then place it in a pot of water. Place the duck liver and kidney into another muslin bag, this will allow us to take them out easily. 

Place the muslin bags into the pot, boil for 20 minutes.  Add dark soy sauce, soy sauce, chicken powder, salt, and mix well.  After 20 minutes, immerse the whole duck in the stock, and place the neck and internal organs into the stock too.  Use high heat  and cover with a lid.  After 5 minutes, take out the internal organs, and turn to heat to very low and continue cooking the duck for another one hour. 

One hour later, turn the heat off but keep the lid on for 3 hours.  Then place the internal organs back into the pot for another hour before taking all the content out of the stock.

Use the oil from the stock to coat the duck to give the duck a shine.

For dipping sauce, you can use the stock or make a hot and sour sauce.  Use a plastic spoon to mix together 1 clove of finely chopped garlic, some finely chopped chilli, 1 tbsp of white sugar and 1 tbsp of white vinegar.

希望你喜歡, 試試做. 請訂閱我的頻道. 下次見!
I hope you like this recipe.  Please try it at home and subscribe to my channel.  See you next time!

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★ 菜乾豬骨湯 一 簡單做法 ★ | Chinese Vegetable and Pork Soup Easy Recipe

大家好，今日為大家介紹一個清熱潤肺的靚湯.

材料:

菜乾六十克(如邋遢,要切走菜頭,浸半小時水,切段)

紅蘿蔔四百克(滾刀法切段)

豬骨一斤(或可以用豬𦟌或豬肉,切細舊)

雪耳一大朵(浸一小時後切段，除去硬塊)

粟米兩條(切段)

果皮兩片

蜜棗兩粒

無花果三粒

猴頭菇一個(要浸一小時後,切段, 再浸四至五次, 除去噏味)

羅漢果半個

玉竹四十克(浸軟洗淨)

南北杏三十克

清水四千五百毫升

做法:

將豬骨出水,清洗. 將猴頭菇分開令它易出味, 然後放入鍋裡出水,除去噏味. 水滾後放入雪耳,滾了再放入玉竹. 玉竹不用煮太久. 水滾後放入所有材料，四人份量, 大火煮滾後，轉中大火煮十五分鐘, 再轉中小火煮多九十分鐘. 整個過程煲兩小時左右. 可以加少許鹽調味.

你們記得要試試啊。如喜歡的話，請廣傳出去. 記得訂閱我的頻道呀！多謝收看，下次見！

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★ 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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