熬制猪油 ~ Homemade Pork Lard

熬制猪油

材料：

猪板油适量

做法 ：

1. 把猪板油清洗干净，去皮，切成1/2寸小块。

2. 放入炒锅中以小火翻炒，收干水份。

3. 然后小火把猪板油煎至出油 ,途中稍微搅拌几次，避免受热不均匀 . 捞出猪油渣，把油过滤 ,油彻底冷却后倒入容器中. 然后分袋放入冰箱冷藏即可. 熬好的猪油是琥珀透明色的，温度降到室温就会凝固变白 .

Homemade Pork Lard

Ingredients :

Pig fat / pastured leaf lard or hog fat

Method :

1. Wash and discard the skin . Chop the fat into 1/2-inch cubes.

2. Add the chopped fat to a wok and simmer over low heat, stirring occasionally , the water will evaporate .

3. The pork fat will begin to melt and the cracklings . Continue to gently stir periodically . Strain the oil , take out the pork fat and allow the oil to cool .  Pour into a mason jar and store in the refrigerator or freezer . The oil will be golden-brown in colour, but, when cooled it will appear a creamy white.

上海锅饼 / 冰花马蹄露 ~ Shanghai Pancake / Water Chestnuts Dessert

食谱取自 : 蓝赛珍做点心

上海锅饼

材料：

90g 面粉
30g 粘米粉
1/2茶匙 发粉（过筛）
1大匙 幼糖
2 粒 鸡蛋（打散）
180g 清水
1/4茶匙 盐

馅料 ：

豆沙

做法：

1. 将所有材料混合， 搅拌均匀过滤，备用。

2. 舀入适量的面糊在不沾底的平锅里，顺时钟转成一个圆饼，以小火煎至熟。重复至面糊用完 ( 留1/2汤匙面糊做封口用)  .

3. 将豆沙均匀的铺在煎饼中央，对折成半月形，用面糊密封。

4. 热油锅， 以中火将锅饼两面煎炸酥脆或金黄色， 取出沥干油份，切块食用。

 

 

Recipe source :  Agnes Chang Cook Book

Shanghai Pancake

Ingredients:

90g all-purpose flour
30g rice flour
1/2tsp baking power (sifted)
1tbsp sugar
2 eggs (slightly beaten)
180g water
1/4tsp salt

Filling :

Red bean paste

Method:

1. Use a hand whisk and mix all the ingredients together until smooth. Strain the batter .

2. Heat a non-stick pan and brush lightly with oil. Pour in some batter, swirl the pan to form a thin and even pancake until it cook and dry. Repeat till all batter is use up ( reserve 1/2tbsp of batter ).

3. Remove from heat, spread with filling on the half of the pancake. Then, fold into half and seal the edge with reserved batter .

4. Heat up oil, fry pancake with medium heat until golden brown on both sides, Dish out and drain on a piece of kitchen towel paper . Cut into slice and serve hot.


冰花马蹄露

材料 ：

180g 马蹄（洗净，去皮，切碎）
60g 冰糖
1000ml  清水
1粒 鸡蛋（打散）
1汤匙 马蹄粉 + 1/3杯清水调匀

做法：

1. 将1000ml清水煮滚，放入冰糖煮溶然后加入马蹄碎 .

2. 煮至沸滚后加入马蹄浆勾芡，搅拌均匀煮至浓稠。

3. 最后加入已打散的蛋液，搅匀，即可享用。

 

Water Chestnuts Dessert  

Ingredients ：

180g water chestnuts（washed , peeled and chopped）
60g rock sugar
1000ml water
1 egg  (beaten）
1tbsp water chestnuts powder + 1/3cup water ( mix well )

Method：

1. Bring 1000ml water to boil  , add in sugar. Cook to boil till sugar has dissolved. Then add in chopped water chestnuts .

2. Bring it to boil again , add in water chestnut mixture and stir till thicken .

3. Add beaten egg, stir well and serve hot .

苹果泡沫果冻 ~ Beer like Apple Juice Jelly

 

食谱取自 ：Anncoo Journal

苹果泡沫果冻

材料 ：

500ml  盒装苹果汁 ( 温室 )

1汤匙 细糖

1汤匙 + 1茶匙 鱼胶粉

做法 ：

1.先把苹果汁和糖混合均匀至糖融化，备用。

2. 取出3汤匙苹果汁及鱼胶粉放入大碗里，微波30秒。取出搅均匀至鱼胶粉融化。

3. 将全部的苹果汁和鱼胶汁混合在一起，隔冰水搅拌约5分钟至苹果汁呈现小泡沫。

4. 拿开冰水，快速打发苹果汁至湿硬性泡沫即可 ～ 约30秒。

5. 把打好的苹果汁倒入杯里7 ~ 8分满，将剩下的泡沫轻轻的舀放在苹果汁上面。

6. 放入冰箱冷藏2小时至凝固即可享用。

 

 

Recipe source : Anncoo Journal

Beer Like Apple Juice Jelly

Ingredients :      

500ml  apple juice ( at room temperature )

1 tbsp sugar

1 tbsp + 1 tsp gelatin powder

Method :

1. Stir apple juice and sugar together till sugar dissolved, set aside.

2. Transfer 3 tbsp of apple juice into a large microwave bowl. Then add gelatin powder and mix well. Cover and microwave for 30 seconds and mix well again till gelatin was totally dissolved.

3. Add the rest of the apple juice float the bottom of the bowl in ice water. Use a hand whisk and stir the apple juice for about 5 minutes, till foamy.

4. Remove the bowl from the ice water. Mix apple juice quickly for 30 seconds  or more until frothy foams appear.

5. Pour apple juice in glasses 3/4 full and gently scoop more foam on top.

6. Cool in the fridge to set for 2 hours and serve.

煎蛋宝 ~ Treasure Egg Packet

 

食谱取自 ：美味风采@ 8月份

煎蛋宝

材料 ：

6粒 鸡蛋

150g 猪肉碎

1/2粒 大葱茸

1/2茶匙 姜茸

1棵 芥兰叶

调味料 ：

( A )

1汤匙 粟粉

1茶匙 绍兴酒

1/4茶匙 糖

1/4茶匙 盐

( B )

1/2汤匙  蚝油

1/2汤匙  生抽

1/4茶匙 糖

1杯 高汤/水

麻油少许

粟粉水适量 （ 勾芡 ）

做法 ：

1. 将鸡蛋以清水煮熟。

2. 把熟蛋对半切，取出蛋黄压碎 ，加入葱茸，姜茸， 肉碎和调味料A拌至粘稠状即为馅，分成12等份。

3. 把蛋白内侧洒上太白粉，再把馅料填入装满，

4. 锅中加入5大汤匙油加热，把蛋宝肉内侧朝下煎至浅褐色及熟，盛盘。

5. 在另一个锅倒入调味料B煮滚后勾芡，淋在蛋宝上。

6. 把芥兰菜灼熟围盘即可。

 

Recipe source : Oriental Cuisine @ August 2015

Treasure Egg Packet

Ingredients :

6 eggs

150g minced meat

1/2 onion ( chopped ) ( I replaced it with spring onion )

1/2tsp chopped ginger

1 stalk Kailan leaf

Seasoning :

( A )

1tbsp cornflour

1tsp Shao Xing wine

1/4tsp sugar

1/4tsp sugar

( B )

1/2tbsp oyster sauce

1/2tbsp soy sauce

1/4tsp sugar

1 cup stock  / water

dash of sesame oil

some starch for thickening

Method :

1. Hard boil all eggs .

2. Halve the hard-boiled eggs and crush the egg yolk  , mix with chopped onion , ginger , minced meat and seasoning A . Blend with hand until sticky . Divide it into 12 portions .

3. Dust the inner part of egg white withcorn flour and then fill in the filling .

4. Heat 5tbsp oil in wok , place the stuffed eggs with stuffing facing down  , sear until cooked and brown .

5. Bring seasoning B to boil in another wok , thicken with starch and pour over egg .

6. Blanch Kailan until cooked and arrange around the plate . Serve .

 

 

腐乳红烧肉 ~ “ Fu Yee ” Pork Belly Stew

食谱取自 ：新新饮食 @ 第97期

腐乳红烧肉

材料：

700g 五花肉
1大匙 油
1大匙 蒜茸
4块 腐乳

调味料：

1/2大匙 糖
1大匙 生抽
1小匙 黑酱油
2棵 芫茜 （洗净，切碎 ）

做法 ：

1. 花肉放入滚水中煮10分钟，捞起切块 。

2. 烧热油爆香蒜茸，加入腐乳炒香，加入花肉和调味料煮滚，转小火继续焖煮30分钟。

3. 最后加入切碎的芫茜炒匀即可上碟享用。

Recipe source : YumYum Magazine @ No.97

“ Fu Yee ” Pork Belly Stew

Ingredients :

700g pork belly
1tbsp oil
1tbsp chopped garlic
4 cubes fermented bean curd

Seasoning :

1/2tbsp sugar
1tbsp light soya sauce
1tsp dark soy sauce
2 sprigs coriander leaves ( washed and chopped )

Method :

1. Cook pork belly in boiling water for 10 minutes . Dish up and cut into thick slices .

2. Heat up oil and sauté chopped garlic till fragrant . Add in fermented bean curd and stir-fry till aromatic. Add in pork belly , seasoning and bring to boil  . Lower the heat and simmer for 30 minutes .

3. Lastly , add in chopped coriander leaves and mix well . Dish up and serve .