洛神蜜栈 ~ Pickled Roselle

食谱取自 ：carol自在生活

洛神蜜栈

材料 :

250g 新鲜洛神 ( 去籽, 花萼净重 )
40ml  柠檬汁
300g 糖 ( 分成150g及150g )

做法 :

1. 新鲜洛神清洗干净. 尾部切一刀,约切下0.3cm左右.

2. 直接用手指将种子由后方往前推出 ,留下花萼 .

3. 煮一锅水,水沸腾将洛神花放入川烫越5 ~ 6秒捞起沥干水份放涼 .(勿川烫过久,以免成品不脆) .

4. 依序将柠檬汁及一半的糖加入洛神花里，混合均勻 .

5. 准备一个干净的玻璃瓶 ,玻璃瓶用沸水煮2-3分钟捞起晾干,将混合完成的洛神裝入，表面洒上另一半的糖 .

6. 盖子封起來,室温密渍3天即完成.完成请放冰箱冷藏保存 .

* 每天必须转动一下瓶子,让上方的洛神也能夠沾到糖液.這样比较不会产生发霉的问題。

* 汤汁可以加水稀釋成果汁饮用。

Recipe source : caroleasylife

Pickled Roselle

Ingredients :

250g deseeded fresh roselle  ( net weight after removing the seedpod )
40ml lemon juice
300g sugar ( divide into 2 portions , 150g each )

Method :

1. Rinse the roselle well and drain. Using a knife , make a 3cm cut at the bottom of the seedpod.

2. Use your thumb to push out the seed from the calyx ( try not to tear up the whole calyx ) .

3. Bring a pot of water to boil ,add in calyx and blanch for 2 ~ 3 minutes . Dish and drain well .

4 .Mix lemon juice and 150g sugar together . Then add in cool calyx. Mix gently till well combined .

5. Pour into dry clean and sterilised jar , add in remaining 150g of sugar over the top .

6. Close the lid and leave at room temperature for 3 days . After 3 days , keep in the fridge .

** Remember to toss the Roselles with juice frequently during preservation to ensure the calyx is evenly covered with the sugar syrup .

** Mix the sugar syrup with some water and serve as roselle juice .

  

腌酸姜芽 ~ Young Ginger Root Pickles

食谱取自 ：名食谱@第61期

腌酸姜芽

材料 A ：

250g 姜芽
1大匙 盐

材料 B ：

150g  细砂糖
80ml  白米醋
100ml  清水

做法 ：

1．把材料(B)煮沸至糖溶化。离火，放置一旁待完全冷却。

2．姜芽洗净，切片。沥除水分后加入盐拌匀，腌渍30分钟，然后用清水冲洗干净，沥水。

3．把姜芽放入玻璃瓶内，加入材料(B), 盖过姜芽表面。盖好，存入冰箱腌渍2 ~ 3天，即可。

Recipe source : Famous Cuisine @ No. 61

Young Ginger Root Pickles

Ingrdients A :

250g young ginger root
1tbsp salt

Ingredients B :

150g castor sugar
80ml Chinese rice vinegar
100ml water

Method :

1. Cook ingredients (B) until the sugar is completely dissolves , remove from heat and leave to cool .

2. Rinse the young ginger root ,drain well cut into slices . Mix with salt , marinate for 30 minutes . Next , rinse under running cool water . Drain well .

3. Place young ginger root in a glass bottle , add in ingredients (B) , cover the young ginger root . Cover lid and chill in the fridge for 2 ~ 3 days . Ready to serve .

花椒咸蛋 ~ SiChuan Peppercorn Salted Eggs

食谱取自 ：腌出好味道@张莉婵

花椒咸蛋

材料 A :

1 1/2公升 清水
1汤匙 花椒粒 （ 免油炒香 ）
300g 粗盐

材料 B :

12粒 鸭蛋 ( 洗净，抹干净)

做法 ：

1. 将清水，花椒粒和盐倒入锅中，用中火煮至盐溶化，离火待冷。

2. 将鸭蛋逐粒放入玻璃罐内。

3. 舀入盐水至淹过鸭蛋表面。

4. 盖好，放在阴凉处30天。

提示 ：

~ 也可用15粒菜园鸡蛋代替。
~ 咸蛋腌30天后必须取出，抹干净后存入蛋盒，放入冰箱冷藏即可。

Recipe source : Pick Your Pickle by Patsie Cheong

SiChuan Peppercorn Salted Eggs

Ingredients A :

1 1/2litres water
1tbsp Sichuan peppercorn ( dry-fry without oil till aromatic )
300g coarse salt

Ingredients B :
12 duck eggs  ( wash and wipe clean )

Method :

1. Combine water , fried Sichuan peppercorn and salt in a pot , cook over medium heat until salt is dissolved . Remove from heat and leave to cool .

2. Arrange duck eggs in a glass jar one by one .

3. Scoop in brine until duck eggs are completely soaked in brine .

4. Cover with lid and keep in a dry and cool place for 30 days .

Tips :

~ Duck eggs can be change to 15 kampong chicken eggs .
~ Salted eggs must be removed from brine in 30 days , wipe clean and store in egg carton , then store in the fridge .

自制咸菜 ~ Homemade Pickled Mustard Green

自制咸菜 Homemade Pickled Mustard Green
食谱取自：My Little Space  / Cass

材料：

芥菜 1kg（洗净，沥干）
盐 70g

腌制盐水用料：
水 2000 ml
盐 2Tbsp
南姜 8片
黄姜粉 1/4 tsp
粘米粉 1/2Tbsp（加少许水搅拌均匀）

用具：
有盖玻璃瓶 1个
槊胶袋 1个
槊胶圈

做法：

1.把洗干净的芥菜切成两半，把盐涂抹在菜叶和菜茎上面，然后放置一旁6个小时，让它脱水。

2.把腌制盐水用料，放入一个干净的锅里头煮滚，然后放冷待用。

3.把脱水后的芥菜，挤干水份，放入干净的玻璃瓶里。

4.把冷却后的（2）倒入（3）里，直到水盖满芥菜，可以放入重物把浮起的芥菜压下。

5.把槊胶袋盖上瓶盖，再套上槊胶圈，最后把盖子盖上，放置在阴凉的地方发酵5-7天（我放7天）。

6.每天检查瓶里的芥菜,如发现有白浮物在水的表面，捞取丢掉。

7. 7天开盖后，把瓶里的水倒掉，把咸菜装入 一个槊胶袋里（不要挤干水份），然后放入不透风瓶子里盖紧,放入冰箱可以保存到2个月。

** 这个做法腌制出来的咸菜并不会很咸，吃的时候，只需要浸泡约10分钟就可以煮了。

** 这个是咸菜，不是咸酸菜。

Ingredients :

1kg  mustard greens (gai choy), rinsed & drained
70gm   salt
One glass jar with lid and a plastic sheet & rubber band

 Brining Ingredients :
2 Litre  water
2 tbsp  salt
A few slices of galangal (blue ginger)
1/4 tspn   turmeric powder
1/2 tbsp   rice flour (mix with some water)

Method :
1. Cut mustard greens into half, rub salt in between the leaves and stem then set aside for about 6 hours to draw out the moisture.

2. At the other hand, bring water to boil together with all other brining ingredients. Then set aside to cool before used.

3. Now, as you can see those vegetables has became softened. Squeeze moisture from the mustard greens and then pack them into jar.

4. Then pour cooled brining solution into the jar to keep those mustard greens covered. You can either place in a ceramic bowl or any heavy object to submerge the greens fully.

5. Finally, cover the top with plastic sheet & tide it up with rubber band, then cover by lid and set aside to in a cool place to ferment for 5-7 days.

6. Check the greens everyday, skim off the whitish bloom that appears on the surface if there's any.

 7. Once it's ready, discard brining water and withdraw mustard greens without squeezing out the liquid. Wrap it in a plastic sheet and keep refrigerated in an airtight container for up to 2 months time.

木瓜酸 ~ Home-made preserved papaya

材料 ：
青木瓜
盐
糖
白醋
指天椒（随意）

做法：

 1。木瓜削皮去仔，切片，放入1-2茶匙盐用手捞均匀，放着5-10分钟，洗净沥干。

2。木瓜放在碗内放入白醋和糖（两种大概一样份量），剪入指天椒，捞均匀即可。

腌制青辣椒 ~ Pickled Green Chillies

我的最爱 ~  哈哈哈

腌制青辣椒
*********
材料：
青辣椒 11条
白糖 3糖匙
白米醋适量

做法：
1．将青辣椒洗净后切成圈圈。
 

2．将切好的青辣椒放入一个penapis用汤匙搅拌一下让种子掉出来（不用100%清除种子）。
 

3．把青辣椒放入一个碗内，用滚烫的水烫一下青辣椒后就将水倒掉。 

4．在碗内加入3汤匙的白糖拌匀后就装入玻璃罐后将白米醋加入，稍微盖过青辣椒即可。
 

5．大概4小时后就可以享用了。

** 青辣椒切的时候不要太薄，因为浸在醋后会有点软。
** 记得用玻璃罐来腌制哦。。。