tag:blogger.com,1999:blog-56634505984440740172024-03-17T02:53:10.506+08:00** 搵到食 **烹饪是一种艺术,把不同的食材组合在一起,就能作出一幅即能欣赏,又能品尝的画Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.comBlogger575125tag:blogger.com,1999:blog-5663450598444074017.post-47223366842669917632022-03-26T21:12:00.006+08:002022-03-26T21:19:22.120+08:00低碳餐包(接近面粉餐包配方)<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl4GZnurr-xaOFheZcLuW23bLQoXZM8NWpC6kSdrv26J2Bd8KIVgRyFqzyEHZAh8SXsxpitaa_xG8aMKsX4i5GEGEPiYM2N8j1ADFWl2ubgfbiwq8TszWglVVr9-rVUEQ3VOYSMjCiqJaB0mNdYATO8ZkmNhMnTArjWMBlnMdny5U6GDpAessRS6bjA/s2048/bread.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1807" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyl4GZnurr-xaOFheZcLuW23bLQoXZM8NWpC6kSdrv26J2Bd8KIVgRyFqzyEHZAh8SXsxpitaa_xG8aMKsX4i5GEGEPiYM2N8j1ADFWl2ubgfbiwq8TszWglVVr9-rVUEQ3VOYSMjCiqJaB0mNdYATO8ZkmNhMnTArjWMBlnMdny5U6GDpAessRS6bjA/w565-h640/bread.jpg" width="565" /></a></p><div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;">另一种做法的低碳面包,小红书里面把它归纳为生酮面包,原食谱的油脂颇高,第二次做,就把油量减至非常低,丝毫不影响它的口感。<span><a name='more'></a></span></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><br /></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><br /></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8I82YEVWjaiUJZZ0noI9CR7v-Ye3mSyLfDWg2AZnqnBlIgG81XY0rmE3Ir5YiNrPWiUjhmJ7X-_ERnBUuyc2w21ET-cRmYM0bC96e0u3wnlx0loeDHyjDHsrZWUfMjfFYeg8CXT6KgfPxjA7cIa3wWyhIdOHPyCwCtd0pX0Wri6D6LoY8sIfyxrLBg/s2048/bfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8I82YEVWjaiUJZZ0noI9CR7v-Ye3mSyLfDWg2AZnqnBlIgG81XY0rmE3Ir5YiNrPWiUjhmJ7X-_ERnBUuyc2w21ET-cRmYM0bC96e0u3wnlx0loeDHyjDHsrZWUfMjfFYeg8CXT6KgfPxjA7cIa3wWyhIdOHPyCwCtd0pX0Wri6D6LoY8sIfyxrLBg/w480-h640/bfast.jpg" width="480" /></a></div><br /><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;">这个面包的口感,介于面包和蛋糕之间,由于没有加入wheat gluten flour,面包体没有韧韧的口感,口感比较接近人间餐包,也是老公喜欢的口感。</div></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><br /></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;">-------------------------------------------------------------------------------------------------------------------------</div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><b>材料:</b></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><ul><li>杏仁粉 80g</li><li>亚麻籽粉 13g</li><li>椰子粉 13g</li><li>洋车前子壳粉 24g</li><li>无铅泡打粉 6g</li><li>盐 1g</li><li>赤藓糖醇 10g</li><li>(全部干料混合均匀)</li></ul><div><br /></div></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><ul><li>融化牛油 5g</li><li>温水 120ml</li><li>柠檬汁 5g</li><li>鸡蛋 3个打散</li><li>(全部湿料混合均匀)</li></ul></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><br /></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><ol><li>湿料+干料迅速搅拌,混合均匀即可。</li><li>静置20分钟后,开始分成4分,揉成小圆团再醒10分钟,放入烤箱。</li><li>170度烤35分钟,焖5分钟才取出。</li></ol></div><div dir="auto" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: justify; white-space: pre-wrap;"><br /></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-2428339351361349902022-03-18T03:55:00.003+08:002022-03-19T00:58:36.636+08:00我的第一个 ~ 低碳吐司<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEie2K3DBD8Uo5kLUKleucjmjDssBAi2e9VB8_pJDiJKKpn790RLrWVbcxoNdMUjWBuEX0nu7Sv7KVoebGYSMBTPLs7zqHAQ6HHSpy2E81jjwXiEnw9ALn3Mon8r1B78BU5o62knbuat3jznR9xTwX596_K-WZI-Xfhf-j6LZJ8HTSVsylA3_7HmnKZF9A=s1350" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEie2K3DBD8Uo5kLUKleucjmjDssBAi2e9VB8_pJDiJKKpn790RLrWVbcxoNdMUjWBuEX0nu7Sv7KVoebGYSMBTPLs7zqHAQ6HHSpy2E81jjwXiEnw9ALn3Mon8r1B78BU5o62knbuat3jznR9xTwX596_K-WZI-Xfhf-j6LZJ8HTSVsylA3_7HmnKZF9A=w512-h640" width="512" /></a></div><p></p><p></p><p style="text-align: justify;">由于老公现在的体质不适合吃碳水高的食物,尤其是面粉做出来的面点,家里的早餐很久没有出现面包的踪影。<span></span></p><a name='more'></a><p></p><p style="text-align: justify;">没有面包的早餐是很乏味无趣的,我只好在网上搜寻低碳面包。在小红书花了一些些时间,终于找出我心中理想的低碳面包。</p><p style="text-align: justify;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEif2sft7YvgOxv2RaSXkptJhDuM7_8X45dvup-cjmnzpKmf8_zZaa5j1u2tkm9QexOfZzHQDdsk-NFfSiQefBBEubJu1TfJZ5cSgfkA7Tmbexr5Z-ad7-E8oLWT4MHq6J8R_ktC4W-aIAMVrmVSUK_mBj-9GBLwSsQ_YD3gX8Lm_c8sLbhlPQbAzYPq2Q=s1350" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEif2sft7YvgOxv2RaSXkptJhDuM7_8X45dvup-cjmnzpKmf8_zZaa5j1u2tkm9QexOfZzHQDdsk-NFfSiQefBBEubJu1TfJZ5cSgfkA7Tmbexr5Z-ad7-E8oLWT4MHq6J8R_ktC4W-aIAMVrmVSUK_mBj-9GBLwSsQ_YD3gX8Lm_c8sLbhlPQbAzYPq2Q=w320-h400" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div>这些低碳面包的材料,和我们每天所吃的面包,看是风马牛不相及味道,味道也有很大的差异,这个奇怪的组合(对我个人而言),居然也可以做出和我们平日里吃的土司那般一样(是我太山龟了啦,哈哈。。。)<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXaOcCFReaK0paJo--oBPwuRPAjzZqEB4o0U6jAzW8mXOtbXI8hZ7HmzzS7vWEU2NEt2umvXYfeaaWtCNHTciHE7QQhNQLAQBmOItriiIqdTpptvpHb9tsqYuCac6I-wCaKaFCrDET97jQblP0SxY66U1XwbQBoKwGJ2RyrDhur9rihRzpsJBFf4xnjg=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXaOcCFReaK0paJo--oBPwuRPAjzZqEB4o0U6jAzW8mXOtbXI8hZ7HmzzS7vWEU2NEt2umvXYfeaaWtCNHTciHE7QQhNQLAQBmOItriiIqdTpptvpHb9tsqYuCac6I-wCaKaFCrDET97jQblP0SxY66U1XwbQBoKwGJ2RyrDhur9rihRzpsJBFf4xnjg=w320-h400" width="320" /></a></div><div><br /></div><div style="text-align: justify;">不过,就味道而言,它又和普通的面包有很大的不同,没有熟悉的面包香味,虽然它没有面包香,但在烤的过程,它也会发出它独特的香味,至于口感方面,它是带有韧性的,也不太会吸水,好处是拿来做三明治的时候,面包体不会因为食材的潮湿而变得软软烂烂的。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2NBOFgoKpK7O6lBC-ho7iX9aKo9q7kys-HtWQCUGG5MZOKnpxVqaZ3ht-ANzvP4wF6RWoWlY2B9y36gt2EJtvzgCBYKAgPCW4V46UFriT3Pb1Lycpeg321zsxMt4zFNBK5lHbhS1z3mnppQ6gH-jqU9SO6QV9o0ONbzy1A3cHzVVvVih-1aXo1MKQiA=s1350" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2NBOFgoKpK7O6lBC-ho7iX9aKo9q7kys-HtWQCUGG5MZOKnpxVqaZ3ht-ANzvP4wF6RWoWlY2B9y36gt2EJtvzgCBYKAgPCW4V46UFriT3Pb1Lycpeg321zsxMt4zFNBK5lHbhS1z3mnppQ6gH-jqU9SO6QV9o0ONbzy1A3cHzVVvVih-1aXo1MKQiA=w320-h400" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">我喜欢把它切片后,用平底锅在把它烤烤,吃的时候脆脆的,虽然它不能完全取代我们平常所吃的面包,但至少在我们想念面包的时候,它还是能成为替代品的。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">-----------------------------------------------------------------------------------------------------------------------------------------</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">材料:(450g土司盒模具一个)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: georgia;">Vital Wheat Gluten Flour ~ 170g</span></div><div style="text-align: justify;"><span style="font-family: georgia;">Flaxseed Meal ~ 80g</span></div><div style="text-align: justify;"><span style="font-family: georgia;">Almond Meal ~ 50g</span></div><div style="text-align: justify;"><span style="font-family: georgia;">Psyllium Husk ~ 10g</span></div><div style="text-align: justify;"><span style="font-family: georgia;">Erythritol 赤藓糖醇 ~ 10g</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">鸡蛋 ~ 2粒</span></div><div style="text-align: justify;"><span style="font-family: georgia;">即发酵母 ~ 6g</span></div><div style="text-align: justify;"><span style="font-family: georgia;">温水 ~ 50g</span></div><div style="text-align: justify;"><span style="font-family: georgia;">冷水 ~ 160g</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">做法:</span></div><div style="text-align: justify;"><ol><li><span style="font-family: georgia;">50g 温水+酵母化开,静置5分钟。</span></li><li><span style="font-family: georgia;">混合材料中所有干粉类,假如2粒鸡蛋和160g冷水稍微搅拌,再加入酵母水搅拌均匀,揉成一个面团即可。</span></li><li><span style="font-family: georgia;">放入烤箱发酵至2倍大,约1小时,用食指插一下面团不会很快回缩即可。</span></li><li><span style="font-family: georgia;">发酵好的面团排气,平均分成3份并揉圆,盖上保鲜膜松弛20分钟,擀成长条放入土司模具即可。</span></li><li><span style="font-family: georgia;">将土司盒送入烤箱,旁边放一碗开水进行发酵,至土司到八九分满即可(约45分钟到1小时)。</span></li><li><span style="font-family: georgia;">土司盒盖上盖,送入烤箱中层,上下火160度烤30分钟,然后150度烤30分钟。</span></li><li><span style="font-family: georgia;">出炉后土司盒先震几下,震出热气,才把土司取出放在烤网上冷却,才切片。</span></li></ol></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="color: red; font-family: georgia;">食谱取自小红书,食材和水分有些改变,原来食谱的水分是190g,我个人觉得烤出来的土司太湿,我也把烤的时间,从50分钟拉长至60分钟,原食谱的 Oat Fibre ,我把它换成了Almond Meal。</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><br /></div><p></p></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-83219017962306717612020-11-15T00:09:00.001+08:002020-11-15T00:09:04.884+08:00红曲芋头土司<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMn_0MBmrYVggwGYrmEkHFRt9Lw5Nsw0SnDapxCY-I3PbOQwGm8aBg0TDhnn8V-OXzxQ01eNdCwe5OhmWAJ87aNFEhasTK6oxopex29va-WB-4I3WXLpK2EoywbKpLmqxpedZJItRInxP/s701/%25E7%25BA%25A2%25E6%259B%25B21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="701" data-original-width="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMn_0MBmrYVggwGYrmEkHFRt9Lw5Nsw0SnDapxCY-I3PbOQwGm8aBg0TDhnn8V-OXzxQ01eNdCwe5OhmWAJ87aNFEhasTK6oxopex29va-WB-4I3WXLpK2EoywbKpLmqxpedZJItRInxP/s16000/%25E7%25BA%25A2%25E6%259B%25B21.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄</td></tr></tbody></table></p><p>试过几次用龙珠果来做面包,出来的成绩都不甚理想,觉得龙珠果好像千金小姐,一直要小心翼翼的伺候着它,对于我这个没有耐心的人而言,试过就算了,不要强求,勉强是没有结果的,哈哈。。。。<span></span></p><a name='more'></a><p></p><p>冰箱还剩下一些芋泥,改了之前的一个芋头土司,想到每次做的土司都是白白的,这次就把少许的红曲粉加入,让它有些色彩不那么单调。</p><p>之前也做过一次红曲面包,但是加入了太多的红曲粉,出了的颜色真的是吓死宝宝了 😓</p><p>--------------------------------------------------------------------------------------------------------------------------------------------</p><p><b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">材料</span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">:</span></b><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /></p><ul style="text-align: left;"><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">高粉 300g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">红曲粉 4g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">细糖 20g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">盐 3g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">蒸熟的芋头 70g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">全蛋 50g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">冰水 140g</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">酵母 1tsp</span></li><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">牛油 25g</span></li></ul><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><b>烤炉温度:</b>180c, 35分钟</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><p></p><p><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><br /></span></p><p><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><br /></span></p><p><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><br /></span></p><p><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><br /></span></p><p><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><br /></span></p>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com4tag:blogger.com,1999:blog-5663450598444074017.post-74170157433664593272020-11-09T23:31:00.002+08:002020-11-09T23:33:34.600+08:00黑芝麻贝果<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakgU2cvM9xhkd5m-2iEyT3aA-Fb0r57Sfd9vBPXtlk93M4YzGoWG0qlg-zgJOdzJqyAebsDUA80pTK142ueA3xZFdH2KZc9R5M67_4ZH0sNteOFp7y_8rB9cY08aAxQKKS7ARu7eC_g3E/s960/%25E8%25B4%259D%25E6%259E%259Cok.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakgU2cvM9xhkd5m-2iEyT3aA-Fb0r57Sfd9vBPXtlk93M4YzGoWG0qlg-zgJOdzJqyAebsDUA80pTK142ueA3xZFdH2KZc9R5M67_4ZH0sNteOFp7y_8rB9cY08aAxQKKS7ARu7eC_g3E/w480-h640/%25E8%25B4%259D%25E6%259E%259Cok.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是用手机拍摄<br /></td></tr></tbody></table><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: justify;">一直都很喜欢贝果的口感,做过了几次,可惜当时手残,整形的不好,就没有再做。最近又突然想起它,就再试试看,也终于找出以往的问题所在,做出的贝果也比较可以入眼了 O(∩_∩)O<span></span></p><a name='more'></a><p></p></blockquote><div style="text-align: justify;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-S2F1FHdmrk85rBK7gA64mg5TjstyTy0L6kdXQItvgJQiHUjb0vxLTUEfoWbveK63vq_iwNs0WPZQkOdheFFQEbI-yB0I6pmI12Cd60cW8PtRes83MWknhYyzHreMEE0bK5F-pVyjl8f/s960/%25E8%25B4%259D%25E6%259E%259Cok2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-S2F1FHdmrk85rBK7gA64mg5TjstyTy0L6kdXQItvgJQiHUjb0vxLTUEfoWbveK63vq_iwNs0WPZQkOdheFFQEbI-yB0I6pmI12Cd60cW8PtRes83MWknhYyzHreMEE0bK5F-pVyjl8f/w640-h480/%25E8%25B4%259D%25E6%259E%259Cok2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄<br /></td></tr></tbody></table><br /><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: justify;">最近看过有脸书网友,因为太久没有进入自己的部落格,整个部落格都不见了,想到自己也是放了不少的心血在这里,所以有空就进来打扫打扫,记录记录。。。。</div></blockquote><div><br /><p><span style="background-color: white; color: #262626;"><span style="font-family: arial;">----------------------------------------------------------------------------------------------------------------------------------------------------------</span></span></p><p><span style="background-color: white; color: #262626;"><span style="font-family: arial;">材料:</span></span></p><p><span style="background-color: white; color: #262626; font-family: arial;">高筋面粉260克,黑芝麻粉40克,黑芝麻粒20克,白糖10克,盐3克,酵母2克,米糠油10克,水160</span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;">烫面团水:水1000克,白糖50克</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;">(一般贝果做法)</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;">汤面:一边烫20秒</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;">烤箱:200°c,20分钟</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;"><br /></span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;"><br /></span></span></p><p><span style="font-family: arial;"><span style="background-color: white; color: #262626;"><br /></span></span></p></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-22255497473529039542020-07-13T02:37:00.003+08:002020-07-13T02:42:24.098+08:00韩式辣酱泡菜拌面<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTZ8U40SgVs92UhJi6hmvGInEGlKXTNdqJLZhRuOGONLG_P169bRCWXafIQloA-fRUk6cDzEFycBSs0o0ONpx5uBHdJT2d8eTxXK5Sd4roBq-hLuMXCcMC6AD8fk2ckKbLRuGaUriH5O7/s640/kimchi+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="510" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRTZ8U40SgVs92UhJi6hmvGInEGlKXTNdqJLZhRuOGONLG_P169bRCWXafIQloA-fRUk6cDzEFycBSs0o0ONpx5uBHdJT2d8eTxXK5Sd4roBq-hLuMXCcMC6AD8fk2ckKbLRuGaUriH5O7/w510-h640/kimchi+1.jpg" width="510" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄<br /></td></tr></tbody></table><div><br /></div><div>去年的春天在韩国追樱,本来我就很爱韩国的食物,变得更加着迷了,回来后还心心念念哪里的美食美景,打算找个秋天再去看枫叶,无奈人算不如天算,现在全球都被冠状病毒袭击,都还不知道那年那日才能故地重游 (ㄒoㄒ)</div><div><span><a name='more'></a></span></div><div><br /></div><div>这个拌面,是我在犯懒时,常为自己准备的一道面食,尤其是天气热的时候吃它,更为开胃,它的味道酸酸甜甜辣辣的,吃了还想再吃 O(∩_∩)O</div><div><br /></div><div>在面的选择上,我喜欢用意大利面来做,意大利面用来做拌面的口感非常好吃,放久后也不会黏黏糊糊成一团的,加上它也是比较健康的面食,收藏又简单容易,所以家里长年累月的备着。</div><div><br /></div><div>-----------------------------------------------------------------------------------------------------------------------------------------</div><div><br /></div><div><b>材料:</b></div><div><ul style="text-align: left;"><li>意大利面</li><li>韩国泡菜</li><li>水煮鸡蛋</li><li>韩国海苔碎</li><li>小黄瓜</li><li>炒香白芝麻</li></ul></div><div><br /></div><div><b>酱料:</b></div><div><ul style="text-align: left;"><li>韩式辣椒酱</li><li>韩国辣椒粉</li><li>白米醋</li><li>白糖</li><li>麻油</li></ul></div><div><br /></div><div><ol style="text-align: left;"><li>意大利面煮软捞起,放在流水低下冲至冷却,沥干水分。</li><li>韩国泡菜切碎,小黄瓜切丝。</li><li>把全部酱料放在大碗里拌均匀,再加入煮好的意大利面和切碎的泡菜,用手(套手套)捉拌均匀。</li><li>拌好的面置入大碗里,放上水煮蛋,小黄瓜丝,海苔碎,最后撒上白芝麻,即可开吃。</li><li>这次没有写上分量,可以随自己喜欢的味道加减,这个面吃起来是酸酸甜甜辣辣的,也可以加入其它的生菜一起吃。</li></ol></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com1tag:blogger.com,1999:blog-5663450598444074017.post-2316903971422252732020-06-16T00:43:00.001+08:002020-06-16T00:43:36.898+08:00肉燥芋头糕<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nIxtpAG3sUaTV4n3w9Xiivu41HzVWc25PDf7LWGoau9dannbpAW7X3WtoJkQDjkU3CvFPXSPYuapoEFQ4c4F2MdBKBSi5szjDSIki4JGwOdsUtvTwU5K3hKJpNQosilm9yFB26iUZLBs/s701/yam1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="701" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nIxtpAG3sUaTV4n3w9Xiivu41HzVWc25PDf7LWGoau9dannbpAW7X3WtoJkQDjkU3CvFPXSPYuapoEFQ4c4F2MdBKBSi5szjDSIki4JGwOdsUtvTwU5K3hKJpNQosilm9yFB26iUZLBs/w480-h640/yam1.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄<br /></td></tr></tbody></table><div><br /></div><div>我偏爱咸式的糕点,总觉得这类糕点才能填饱肚皮。多年前做了这款芋头糕,虽然馅料不如平常所吃的腊味芋头糕那般多,配上炒的香喷喷的肉燥,喔,有惊喜哟 O(∩_∩)O</div><div><br /></div><div>虽然现在是阻断措施第二阶段,社区感染也下降了至个位数,我和老公还是抱着少出门的心态,尽量配合政府,尽一个小市民的本分,现时的三餐,大多数都在家里准备。<br /><span><a name='more'></a></span></div><div><br /></div><div>---------------------------------------------------------------------------------------------------------------------------------------</div><div><br /></div><div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;">食谱取自:<span style="color: blue;">面点新手必备的第一本书(Carol)</span></div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;">(材料和分量有做调整)</div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><br /></div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><br /></div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><strong>(A)卤肉燥</strong></div><ul style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: center;"><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">猪绞肉 350g,红葱头 4 粒,蒜头 4瓣,生抽 4Tbsp,米酒 2Tbsp,白砂糖 25g,胡椒粉 1/2tsp,五香粉 1/2tsp</div></li><div style="text-align: justify;"></div></ul><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><br /></div><ol style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: center;"><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">红葱头和蒜瓣切碎。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">锅里倒入2Tbsp油,炒香红葱头和蒜头末,倒入猪肉碎炒至变色。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">加入其他调味料炒均匀,加盖,用小火把肉猪收干,盛起待用。</div></li><div style="text-align: justify;"></div></ol><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><br /></div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><br /></div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><strong>(B)芋头糕</strong></div><ul style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: center;"><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">(1)粘米粉 300g, 水400g,盐 1tsp, 胡椒粉 1/2tsp</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">(2)去皮芋头 600g,红葱头 4粒,蒜头 3瓣,虾米 2Tbsp,水 400g</div></li><div style="text-align: justify;"></div></ul><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><br /></div><ol style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: center;"><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">把(1)的材料全部混合均匀,搅拌至没有分粉粒状态。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">把芋头切丝,红葱头和蒜头切碎。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">把一个(20x20x5.5cm)方型蒸盘,铺上一层防粘烤纸。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">锅里倒入2Tbsp油,爆香红葱头和蒜头末,再放入虾米炒香,放入芋头丝炒均匀。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">把400g的水倒入,再加入调均匀的粉浆(做法1)。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">用小火把粉浆拌炒到浓稠,一定要不停拌炒以免锅底烧焦。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">把浓稠的芋头粉浆倒入铺纸的蒸盘里,铺平,表面再铺上炒好的肉燥。</div></li><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;">放入煮滚得蒸锅里,大火蒸1个小时,即可。</div></li><div style="text-align: justify;"></div></ol><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><span style="color: blue;"><u></u></span><br /></div><div style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; text-align: justify;"><span style="color: blue;"><u>小小记录</u>:</span></div><ul style="background-color: white; font-family: "trebuchet ms", trebuchet, verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: center;"><div style="text-align: justify;"></div><li style="margin: 0px 0px 0.25em; padding: 0px;"><div style="text-align: justify;"><span style="color: blue;">肉燥煮好后试味时,会觉得稍咸,而芋头糕则不会,两者混合一起吃,味道是刚刚好的。</span></div></li><div style="text-align: justify;"></div></ul><div style="text-align: justify;"><font color="#0000ff" face="Trebuchet MS, Trebuchet, Verdana, sans-serif"><span style="font-size: 15.4px;"><br /></span></font></div></div><div style="text-align: justify;"><font color="#0000ff" face="Trebuchet MS, Trebuchet, Verdana, sans-serif"><span style="font-size: 15.4px;"><br /></span></font></div><div style="text-align: justify;"><font color="#0000ff" face="Trebuchet MS, Trebuchet, Verdana, sans-serif"><span style="font-size: 15.4px;"><br /></span></font></div><div style="text-align: justify;"><font color="#0000ff" face="Trebuchet MS, Trebuchet, Verdana, sans-serif"><span style="font-size: 15.4px;"><br /></span></font></div><div style="text-align: justify;"><font color="#0000ff" face="Trebuchet MS, Trebuchet, Verdana, sans-serif"><span style="font-size: 15.4px;"><br /></span></font></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-85897295579035356202020-06-06T23:41:00.001+08:002020-06-06T23:41:49.604+08:00韩式鱿鱼葱煎饼<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiClBqMH9vlaXmkbS8WwxO75papcSi-OYYQ11by-07qFJ83hZ52uLse9PTCKon0IwcfkhbvCgPBuDTlrqqiKfitsbK7zJmZiYmJfGbxW78UN79UIa-IUP_iMVAXx-UAgBwxkSCnxqgwiEp/s693/%25E9%259F%25A9%25E5%259B%25BD1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="693" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiClBqMH9vlaXmkbS8WwxO75papcSi-OYYQ11by-07qFJ83hZ52uLse9PTCKon0IwcfkhbvCgPBuDTlrqqiKfitsbK7zJmZiYmJfGbxW78UN79UIa-IUP_iMVAXx-UAgBwxkSCnxqgwiEp/w486-h640/%25E9%259F%25A9%25E5%259B%25BD1.jpg" width="486" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄<br /></td></tr></tbody></table><div><br /></div><div><div style="text-align: justify;">在韩国旅游时,吃了他们的海鲜煎饼,里面放满满的青葱和鱿鱼,很是喜欢,韩式煎饼还附上蘸酱,酸酸的吃了很开胃,还可以解腻。</div><span><a name='more'></a></span></div><div><br /></div><div style="text-align: justify;">回来后想在家做,一直拖拖拉拉的,后来就完全给忘记了!直到这次被困在家时,一日3餐都要自己动手做,才想试试看,老公在韩国旅游时,买了一些零食韩式鱿鱼,当下没有吃完,被我放在冷冻库里打冰,这次就全部一起把它给加下去。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">由于是最后一分钟想做,也没有把煎饼的分量好好记录下来,不过,就和我们平时煎面粉糕的做法一样,只是馅料不同。蘸酱用了我在【料理123】节目里,我很喜欢的韩国大厨Kai师父的食谱,我做了食谱分量的一半,足够4个人的分量。</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">原以为鱿鱼被我冰冻了那么就会变味,没有想到加入煎饼后,味道还是依旧那么的好吃 O(∩_∩)O</div><div><br /></div><div>----------------------------------------------------------------------------------------------------------------------------------</div><div><b>材料:</b></div><div><ul style="text-align: left;"><li>面粉</li><li>水</li><li>盐</li><li>青葱(切长段,约3-4寸长)</li><li>红萝卜丝</li><li>鱿鱼</li></ul></div><div><br /></div><div><br /></div><div><b>蘸酱材料:(全部混合均匀)</b></div><div><ul style="text-align: left;"><li>酱油 100g</li><li>糖 50g</li><li>蒜泥 5g</li><li>白醋 50g</li><li>水 50g</li><li>炒香白芝麻 5g</li><li>黑麻油 15g</li><li>韩国辣椒粉 5g</li><li>青葱(碎) 1支</li></ul></div><div>(个人觉得这个蘸酱会比较甜,不喜欢太甜的可以减低糖分或提高白醋的用量)</div><div><br /></div><div><ol style="text-align: left;"><li>面粉加入水和盐,搅拌至面糊里面没有颗粒,放置一旁约15分钟,待用。</li><li>平底锅烧热加入适量的油,青葱铺满平底锅,然后把面糊薄薄铺在上面,再铺上红萝卜丝和鱿鱼粒,在薄薄铺上一层面糊。</li><li>把面糊两面中小火煎至金黄色,即可上桌,配着蘸酱一起吃。</li></ol></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7alOM4AiZakDoly5lX29vMPZl7TupXBBm8VD1njt_GxDzGttN-Xi9iIEpgn7OKu5Ehn1OAiJqZ4y0fB8-Kuk34ItwrMqRuBpodIMVncARtXvkG0CG9osOSPvetGa7yIw3zFDUo_VBNUwA/s1361/pan.jfif" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1361" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7alOM4AiZakDoly5lX29vMPZl7TupXBBm8VD1njt_GxDzGttN-Xi9iIEpgn7OKu5Ehn1OAiJqZ4y0fB8-Kuk34ItwrMqRuBpodIMVncARtXvkG0CG9osOSPvetGa7yIw3zFDUo_VBNUwA/w318-h400/pan.jfif" width="318" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄<br /></td></tr></tbody></table><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-1484281187746642972020-06-01T00:52:00.000+08:002020-06-01T00:52:03.829+08:00韩式辣酱拌饭(懒人版本)<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0H0ggEDCouWntxxrQiCUiB66UUpCX5PTA586qxKGhn13ogaeVz4OXfNIXa3EQKL36MJwQ4Dy4b9YIfCmFhu0iyE9KNJkRJuyYsvNHMTq7Pq_qyCVHZr-P-bXD7LJdBYUGqKoxdcvq4X__/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2015" data-original-width="1511" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0H0ggEDCouWntxxrQiCUiB66UUpCX5PTA586qxKGhn13ogaeVz4OXfNIXa3EQKL36MJwQ4Dy4b9YIfCmFhu0iyE9KNJkRJuyYsvNHMTq7Pq_qyCVHZr-P-bXD7LJdBYUGqKoxdcvq4X__/w480-h640/rice.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">我和老公非常喜欢这样的拌饭,饭里面加入自己爱吃的蔬菜,再加上一些韩式辣椒酱拌均匀,就非常好吃了,准备也很容易,只是把菜洗洗切切就可以了。<span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">不过,正宗的韩国拌饭不是这个样子的,他们会把每一种蔬菜个别炒好,然后才放入饭里面拌,根据他们的说法,每一种菜都有它们自己的味道,分开炒是不要让全部的蔬菜味道,混淆在一起。</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">我是个很懒的人,用的大部分的蔬菜都是可以生食的,如果要加入肉类,我也只是用韩国辣椒酱炒一炒就好了,也可以全部用青菜来拌,我在首尔的广藏市场吃的,就是全素的,也是非常好吃唷!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">-----------------------------------------------------------------------------------------------------------------------------------</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>材料:(可以用任何自己喜欢的蔬菜)</b></div><div class="separator" style="clear: both; text-align: justify;"><ul><li>白饭</li><li>黄瓜(切丝)</li><li>红萝卜(切丝,然后用热水烫熟)</li><li>鸡蛋(打散煎熟,切丝)</li><li>腌制的紫色包菜(也可以用生的或切丝炒熟)</li><li>猪肉(切片+洋葱+韩国辣椒酱,炒熟)</li><li>生菜(切丝)</li><li>泡菜</li><li>韩国海苔</li><li>熟芝麻</li><li>韩国辣椒酱</li><li>芝麻油</li></ul></div><div class="separator" style="clear: both; text-align: justify;"><ol><li>把白饭放入大碗里,然后把处理好的菜全部排放在饭上面。</li><li>最后把熟芝麻,韩国辣椒酱和芝麻油淋上去,吃的时候,搅拌均匀就可以了。</li></ol></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-55452524124853382532020-05-31T00:01:00.002+08:002020-05-31T00:16:31.206+08:00新鲜虫草花蒸当归鸡<div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wLSovfghyphenhyphenY5Le45qhsW_bRAKQ4PWyDM0-myMzPsOP8ej6B7wFr_RxQEFahzdFVJTspN-GJz4DPvFVj_0V05yT3pH3DQmTBhVSRc9pDBoCUM6EeFFXT8rp9MAHP6lx9fMQszcpnx0GI7y/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wLSovfghyphenhyphenY5Le45qhsW_bRAKQ4PWyDM0-myMzPsOP8ej6B7wFr_RxQEFahzdFVJTspN-GJz4DPvFVj_0V05yT3pH3DQmTBhVSRc9pDBoCUM6EeFFXT8rp9MAHP6lx9fMQszcpnx0GI7y/w480-h640/chk+1-1.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄<br /></td></tr></tbody></table><div><br /></div><div>前几天居然在这里的超市看见新鲜的虫草花,5 年前到广州游玩时,第一次在当地的菜市场看到,还买了一些,带回新加坡。<span><a name='more'></a></span></div><div><br /></div><div>新鲜的虫草花没有什么味道,不如干的那么浓郁,所以我都拿来和肉一起蒸,还没有煮熟的虫草花有股橡皮圈的味道,煮熟后这股味道就消失了,吃起来口感脆脆的,很爽口呢。</div><div><br /></div><div>-------------------------------------------------------------------------------------------------------------------------------</div><div><b>材料:</b></div><div><ul style="text-align: left;"><li>鸡 半只(约650g)</li><li>红枣 5粒</li><li>蒜蓉 1Tbsp</li><li>姜 5片</li><li>当归 5片</li><li>新鲜虫草花 120g</li></ul></div><div><br /></div><div><b>调味料:</b></div><div><ul style="text-align: left;"><li>花雕酒 2Tbsp</li><li>生抽 2Tbsp</li><li>蚝油 1Tbsp</li><li>麻油 1/2Tbsp</li></ul></div><div><ol style="text-align: left;"><li>鸡切块,红枣切开两半去核,除了虫草花,把全部材料搅拌均匀,腌制至少30分钟。</li><li>入蒸笼之前,把虫草花加入,大火蒸25分钟,即可。</li></ol></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-75385558786187365552020-05-29T15:56:00.005+08:002020-05-29T19:42:10.288+08:00马铃薯咖喱 Prata Puff<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcc-911CctUPoiUnJ2WsgeMznyDJyrzojFD2_ZW1tNUOq6S3xDqyULTHlleDlc7pwAyOfk5g6M_IjgaAYZWXpUakpxccuTHSnsh8vWCcJssVMHMYWvdO6udPPLE0KQQ4tjZX-LcEmdqed/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2015" data-original-width="1522" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcc-911CctUPoiUnJ2WsgeMznyDJyrzojFD2_ZW1tNUOq6S3xDqyULTHlleDlc7pwAyOfk5g6M_IjgaAYZWXpUakpxccuTHSnsh8vWCcJssVMHMYWvdO6udPPLE0KQQ4tjZX-LcEmdqed/w483-h640/curry+puff1.jpg" width="483" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄<br /></td></tr></tbody></table><div><br /></div><div style="text-align: justify;">这段时期在家呆着时,好几次想动手做咖喱卜吃,可是想到要动手用牛油揉面粉,做完后又要洗这些油腻腻的碗碗盆盆,就立马打消了这个念头 (lll¬ω¬)</div><span><a name='more'></a></span><div style="text-align: justify;"><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfxdEO7r_HuzISdXLUr3eAoFI6u0Yani5OSSxZF0_UiiAchni_Qp3SmIQPwZQhrDGuuo-F7_XrHqZF86pqSVaEIB3728lsv22NDeJRKcEv0FxFekdqS7Kcd6LAI0-VdbsOktb8X4_zIl4/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfxdEO7r_HuzISdXLUr3eAoFI6u0Yani5OSSxZF0_UiiAchni_Qp3SmIQPwZQhrDGuuo-F7_XrHqZF86pqSVaEIB3728lsv22NDeJRKcEv0FxFekdqS7Kcd6LAI0-VdbsOktb8X4_zIl4/w512-h640/101470615_1613294062158105_7184302895984203807_n.jpg" width="512" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">买了手捉饼后(roti prata),发现它很好用,也很方便,可以做出很多好吃的小吃,又不用把厨房搞到乱七八糟的,挺方便的呢,把馅料全部包入饼皮里面,表面刷上一层全蛋液,然后送入烤箱里面烤熟,就可以了,够简单呗 O(∩_∩)O</div><div class="separator" style="clear: both; text-align: justify;"> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-71677188537806617292020-05-26T23:21:00.001+08:002020-05-26T23:22:13.228+08:00简易版香蕉酥(气炸锅)<br />
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<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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现今科技发达,传统的食谱已经渐渐被淘汰,网络上生动有趣的食谱处处可见,这次因为疫情被逼宅在家里,看见很多有趣又简单的甜品,做法简单,出来的成果又很好吃哟,这次买了2包手捉饼准备玩玩,香蕉又是我很喜欢的水果之一,今天就玩它呗 ( ̄▽ ̄)"<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCQKurLBRewUoWjgtmXUmsTSXwIHF20Og2wkHnl8HLKxh3i37QVQJ2xjNWrfRFDe1EbyzH78F3hQXrN3tk0RteggLaJTmDg0ZRCFYcNBGGYdgpKmwEgY7swxmCDIhN6NmD6boSAZrFwzS/s1600/banana+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCQKurLBRewUoWjgtmXUmsTSXwIHF20Og2wkHnl8HLKxh3i37QVQJ2xjNWrfRFDe1EbyzH78F3hQXrN3tk0RteggLaJTmDg0ZRCFYcNBGGYdgpKmwEgY7swxmCDIhN6NmD6boSAZrFwzS/s400/banana+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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<b>材料:</b><br />
<br />
<ul>
<li>手捉饼(roti prata)</li>
<li>香蕉</li>
<li>黑白芝麻</li>
<li>全蛋液</li>
</ul>
<br />
<br />
<ol>
<li>手捉饼取出来,稍微解冻(如果变得太软,再放入冰箱一会儿)。</li>
<li>香蕉去皮,用手捉饼把香蕉卷上,如果香蕉太长,可以把手捉饼擀宽一些再卷。</li>
<li>把卷好的香蕉切成片,表面上涂抹上蛋液,撒上芝麻。</li>
<li>预热气炸锅,200度烤至金黄色即可。</li>
<li>也可用烤炉,200度烤20分钟或金黄色。</li>
</ol>
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<ul>
<li><span style="color: red;">香蕉烤过后会变软,所以我选择刚熟的,摸起来还带硬的香蕉来做。</span></li>
</ul>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com2tag:blogger.com,1999:blog-5663450598444074017.post-24008926191565006132020-05-23T23:17:00.001+08:002020-05-23T23:21:55.735+08:00蜜汁煎鸡腿盖饭<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRectLMPzyZw03pnxPGVoFvc-sOdKYAiDcoF9_Cm5Rqi2lRLzuqFopvipoGeRM6SZ62_K-vbbQpXtpx_tSpub17WurWk19OYXYUx_U00WtjIzWg4HRDH9LOBhfLVOXWtimVwykEjjKyys7/s1600/chicken1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1313" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRectLMPzyZw03pnxPGVoFvc-sOdKYAiDcoF9_Cm5Rqi2lRLzuqFopvipoGeRM6SZ62_K-vbbQpXtpx_tSpub17WurWk19OYXYUx_U00WtjIzWg4HRDH9LOBhfLVOXWtimVwykEjjKyys7/s640/chicken1.jpg" width="525" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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<div style="text-align: justify;">
新马一代由于新冠肺炎,实行行动管制(mco)和阻断措施(cb),很多人不能像以往那样自由行动要呆在家,妈妈们更是叫苦连天,几乎一天三顿饭都要准备给家人吃,导致很多妈妈们在脸书发牢骚。</div>
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其实,脸书真的是个好地方,一大堆的食谱很轻易的就可以得到,做出来得美食还真的是一级棒好吃,煮到没有idea时,上脸书转一转,就很容易把这个难题解决了啊 O(∩_∩)O</div>
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<b><br /></b>
<b>材料:</b><br />
<ul>
<li>去骨鸡腿 2只</li>
<li>清水 1/3杯</li>
<li>炒香芝麻</li>
<li>白饭 2碗</li>
<li>青菜适量</li>
</ul>
<br />
<b>腌制调味料:</b><br />
<ul>
<li>生抽 1.5-2Tbsp(根据家里的生抽咸度加减)</li>
<li>蚝油 1Tbsp</li>
<li>蜂蜜 1Tbsp</li>
<li>姜片/蒜头/青葱段 适量</li>
</ul>
<br /><ol>
<li>鸡腿肉洗干净抹干水分,在肉的部分用叉插洞,让调味料更好吸入。</li>
<li>把调味料放入碗里,搅拌均匀,然后把鸡肉加入,腌制最少1小时。</li>
<li>锅里加入适量油,把腌制好的鸡腿加入煎至金黄色。</li>
<li>再把碗里的调味料和清水加入,大火收汁。</li>
<li>撒上芝麻,鸡扒切片,和着白饭青菜一起吃。</li>
</ol>
<ul>
<li><span style="color: red;">食谱是来自FB,我做了小小的更改</span></li>
</ul>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-75034616306232984282020-04-15T22:38:00.002+08:002020-04-16T00:39:16.825+08:00亚参咖喱猪肉片<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBOJqy9tgsZFcPocfcm3DFP0sToVYzGBlQeZ1yKqQuTEMVsdfw9nEf0uWgZD6Zx6xmP9oiIBBBj5NgEsIKGk2xl8AqU2TluVlYUMLaqdsxQzyrgxSZc9UOIrl7RzrY08-YK2vR_cgo6tm/s1600/asam+pork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBOJqy9tgsZFcPocfcm3DFP0sToVYzGBlQeZ1yKqQuTEMVsdfw9nEf0uWgZD6Zx6xmP9oiIBBBj5NgEsIKGk2xl8AqU2TluVlYUMLaqdsxQzyrgxSZc9UOIrl7RzrY08-YK2vR_cgo6tm/s640/asam+pork.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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原来8年前我就想煮这道菜了,后来因为太贪心,要煮的菜单越来越长,就忽略了它。幸亏因为这次的疫情而锁在家,就利用有限的食材煮出这道菜。<br />
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原来的食谱有加入椰浆,我试了味道,觉得不放椰浆也很美味,然后又加了些羊角豆和番茄,让菜色更丰富。<br />
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<b>原食谱:</b> <b><span style="color: red;"><a href="http://veronteokitchen.blogspot.com/2012/12/assam-curry-pork-assam.html">Veronica' s Kitchen</a> (3-4人份)</span></b><br />
(材料有做调整)<br />
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<b>材料:</b><br />
<br />
<ul>
<li>猪肉 350g</li>
<li>亚参膏(无籽) 1 Tbsp + 150ml 清水取汁</li>
<li>食油 2 Tbsp</li>
<li>羊角豆 6 条</li>
<li>番茄 (小) 2 粒</li>
</ul>
<br />
<br />
<b>咖喱香料:</b><br />
<br />
<ul>
<li>洋葱 1粒</li>
<li>蒜蓉 1Tbsp</li>
<li>香茅 (白色部分) 2支</li>
<li>咖喱粉 2 Tbsp</li>
<li>辣椒粉 1.5 Tbsp</li>
<li>(咖喱粉+辣椒粉加入3 Tbsp的水搅拌成糊)</li>
</ul>
<br />
<br />
<b>调味料:</b><br />
<br />
<ul>
<li>盐 1 tsp</li>
<li>白糖 1/2 Tbsp</li>
<li>生抽 1.5 Tbsp</li>
</ul>
<br />
<br />
<ol>
<li>把猪肉切薄片,再加入调味料腌制15分钟。羊角豆切2段,番茄切4瓣。</li>
<li>热锅加入食油,炒香洋葱蒜蓉,加入香茅和咖喱糊炒香。</li>
<li>把猪肉加入炒均匀,再加入羊角豆,番茄和亚叁水煮至肉熟。</li>
<li>亚叁汁不要一次加完,可以加减自己喜欢的酸度,这道菜我没加入太多水,因为番茄会出水,你也可以自己调整酱汁的分量。</li>
<li>我家没有辣椒糊,就用辣椒粉代替,如果用辣椒糊,请用3-4Tbsp代替。</li>
</ol>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-71592258128446379832020-04-08T01:27:00.003+08:002020-04-08T01:28:04.215+08:00玫瑰豉油鸡 ~ 阻断措施(Circuit Breaker)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTYlZZ_t7jzhBUNxfVLAPh2QNS0nb5SUJ_asN9Q_aWctnHtiu7sA4VQrRf_PozfT4ie7pieIw5YyopKfDZPLF8ZktE-Dqlh1G7Mmq1cNWOjzPXD9K2nEPssZ9W-NuQAwXotKI3iwE5VY3/s1600/%25E6%25B2%25B9%25E6%259C%25BA.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1450" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTYlZZ_t7jzhBUNxfVLAPh2QNS0nb5SUJ_asN9Q_aWctnHtiu7sA4VQrRf_PozfT4ie7pieIw5YyopKfDZPLF8ZktE-Dqlh1G7Mmq1cNWOjzPXD9K2nEPssZ9W-NuQAwXotKI3iwE5VY3/s640/%25E6%25B2%25B9%25E6%259C%25BA.jpg" width="580" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄</td></tr>
</tbody></table>
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今年1月开始,新加坡政府就开始为2019冠状病毒(之前名为武汉肺炎)做安全准备,奈何还是躲不过全球大爆发的厄运,每天看着确诊病人的数目日渐上升,开始出现很多不知名的感染源头,人民也开始担忧,做出很多失常的行为,包刮大量囤积食物,抢购厕纸,口罩和洗手液,在网上也出现大量的网购老千,就连平时很镇定的我和老公两人,看见这种全世界人民陷入疯狂的种种行为,犹如心头被一块大石压着,郁闷之极,说没有惶恐,都是骗人的!</div>
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全世界都被这个狡猾的病毒搞得焦头烂额,当时隔岸观火不当一回事的欧美国家,如今面临医疗前线崩溃,新国政府眼见再不采取进一步的行动,日后也将步上他国的后尘,总理终于在4月3日下午4点,宣布了全国在4月7日,进入Circuit Breaker 的状态(阻断病毒传播链)来抵抗疫情,直到5月4日。</div>
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听到这个消息,大伙们其实是松了一口气,之前见了很多国家,采取封城封国的策列,人民心里都希望政府有类似的动作,也一直期盼政府会这样做。虽然新国还有很多重要的机构和工作还是在继续进行,政府也一直督促人民,没有必要就不要出门,尽可能呆在家里,避免受到感染。</div>
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和老公闲聊时,虽然会觉得很倒霉的碰到这可怕的病毒和经济大萧条,当知道这样的情况是100年才发生一次的,又很无奈伤情的觉得这倒也是个难得的体验(一次体验,毕生难忘,一次也就够了)!决定把这个特别的日子,记录起来,在往后安逸的生活里,时刻的警惕者自己。</div>
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阻断措施的第一天,煮了很久没有煮的玫瑰豉油鸡,食谱就看<a href="http://cass-tsl.blogspot.com/2012/11/chinese-rose-wine-and-soy-poached.html#more" style="color: red; font-weight: bold;">之前</a>的吧!这次买的鸡腿非常大,就把煮的时间拉长,小火煮30分钟,货用筷子插入鸡腿里面,没有血水流出来就可以了!</div>
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<span style="color: red; font-size: x-large;"><b>朋友们一起加油,齐心对抗疫情,不管什么难关,我们一定能渡过的!</b></span></div>
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Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com3tag:blogger.com,1999:blog-5663450598444074017.post-78090907182628180362020-03-27T03:34:00.001+08:002020-04-22T22:05:38.852+08:00韩国泡菜的制作方法 (2) 《不用煮糯米糊版本》<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNX6RPN7bqR2ukY2-NkKPkskDVYmp59zQhwPs1Aw2JivIPVSRVG_qoJvXmzNEm_wX61anI0hkZyNfARiUFSFxqk7bLcKMi-iXCsVg3bOzVIzfL6FjQjL5c5ygRmGZyRkdu31utUFHHBlm_/s1600/kimchi+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1410" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNX6RPN7bqR2ukY2-NkKPkskDVYmp59zQhwPs1Aw2JivIPVSRVG_qoJvXmzNEm_wX61anI0hkZyNfARiUFSFxqk7bLcKMi-iXCsVg3bOzVIzfL6FjQjL5c5ygRmGZyRkdu31utUFHHBlm_/s640/kimchi+6.jpg" width="490" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄</td></tr>
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在9年前,韩国原材料在新马一带不是那么容易找到时,我就胆生毛的做了<a href="http://cass-tsl.blogspot.com/2011/12/blog-post_5630.html#more" style="font-weight: bold;"><span style="color: #cc0000;">韩式泡菜</span></a>,也没想到这个泡菜过后会那么受大家的欢迎,从开blog到现在,它的点击率居然是最高的 O(∩_∩)O</div>
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说实话,我还是觉得当时的泡菜需要改进的,可是又很懒,也一直没有动力去改,到最后居然懒到直接在超市买泡菜吃算了(市面上被我找到一些好吃的品牌),就真的连动手做泡菜的动力都没有了,哈哈,惭愧惭愧 !</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8AeqFbT-f2YqOMYrP1m9BBuNNvNpzfk2NgjVzNHcS0AXaYlSCMhwjOlfR5bhpAesfFjI3c3LXQRbDHuz3GowlAykiW0jl_hpP58IHBZ_KI2u0cu9AUEud8OWnNlkSeJaCXezV-Q4Gb3W/s1600/kimchi+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1490" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8AeqFbT-f2YqOMYrP1m9BBuNNvNpzfk2NgjVzNHcS0AXaYlSCMhwjOlfR5bhpAesfFjI3c3LXQRbDHuz3GowlAykiW0jl_hpP58IHBZ_KI2u0cu9AUEud8OWnNlkSeJaCXezV-Q4Gb3W/s640/kimchi+2.jpg" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄</td></tr>
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2019年的春天,和老公去了趟韩国追樱,当时狂吃泡菜,趁机研究了一下当地的泡菜和自己先前做的有何不同,也找出了不同之处,可是回来后还是很懒的动手做,因为有个好吃的韩国品牌又登陆新国。</div>
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后来的后来,我追随了一位台湾医生的脸书,发现他在鼓励我们平时适量吃一些腌制食物,可以增加肠内的乳酸菌,也因为开始注重健康,我发现市面上泡菜的钠成分很高,尤其是我喜欢的那个韩国品牌 (lll¬ω¬)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0lkZn-ne6O8shTUXlcyw71J1JfvH2CJYe2MO1Hl5P1pkuwWtpSA6JAyt6f7TXpSq2MeeJhiF5nXKHifMMSGAb1E260yv-gF2W5p8wrskiku0jki00LxFtUbfCTTXaKZ7_HX9BAPD1cuc/s1600/kimchi+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1504" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0lkZn-ne6O8shTUXlcyw71J1JfvH2CJYe2MO1Hl5P1pkuwWtpSA6JAyt6f7TXpSq2MeeJhiF5nXKHifMMSGAb1E260yv-gF2W5p8wrskiku0jki00LxFtUbfCTTXaKZ7_HX9BAPD1cuc/s640/kimchi+4.jpg" width="458" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片由手机拍摄</td></tr>
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老公之前不太欢我做的泡菜,觉得韭菜发酵后的味道太过重了,去了韩国转一圈回来,发现市售的泡菜和在韩国当地的泡菜,都没有加入韭菜,可老公是超级的爱吃,这次就决定把原食谱里的韭菜给去除,也发现韩国咸虾的咸度,比新马一带的低很多,这次就把食谱里面的鱼露和咸虾的分量减少,加上看过某些食谱以平常吃的白饭代替糯米糊,不用麻麻烦烦的煮糯米糊,简化程序,再把泡菜的分量从量杯改成克,最重要的一点,一定要用韩国辣椒粉,本地的辣椒粉又辣又呛,韩国的辣椒粉虽然会辣,可是辣中带有甜味,做出来的泡菜更好吃。</div>
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成品出来后,果然得到老公很大的赞赏,味道比以前的好吃多了,也比很多市售的品牌好吃,老公每次吃饭时,都提醒我要把泡菜拿出来吃 O(∩_∩)O</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBycwc6_Owy2vTRIPzrZI4A2vb737oNyM_4z2CTPX4EAZ0HJqA1_1E9OKWpNTeHOUiP1oWoADfSIBI27lhj-_wP8DkBuV09_ap4OK0YqG9NlBCopXK45CqzjD1_0WZHRDldwPNTLYbGBJ/s1600/b1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBycwc6_Owy2vTRIPzrZI4A2vb737oNyM_4z2CTPX4EAZ0HJqA1_1E9OKWpNTeHOUiP1oWoADfSIBI27lhj-_wP8DkBuV09_ap4OK0YqG9NlBCopXK45CqzjD1_0WZHRDldwPNTLYbGBJ/s400/b1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">白菜不要切的太小</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwbuXwX7iOjsUK662IClEs2hbVD7inGwFGOj1BgvB9JwHJ3FayeW0_gRiIXJiawlVXf_Z6SLO2HZg0apfvqPjs-me96pQM991s518pHBGv5EkAymeimTiMFm8zggzWe0lKFPROr43FMwI/s1600/b2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwbuXwX7iOjsUK662IClEs2hbVD7inGwFGOj1BgvB9JwHJ3FayeW0_gRiIXJiawlVXf_Z6SLO2HZg0apfvqPjs-me96pQM991s518pHBGv5EkAymeimTiMFm8zggzWe0lKFPROr43FMwI/s1600/b2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">加了海盐,用石臼压着出水</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyr3ExAonwTMjeROZiKPsI3G3S-3WS5kfjhVdvM6c09V5Bnwf_lJyBljdzrkxkDVemnxkclzlraccFilKX2eHiYqTuqxIwUkZHoi2904Wxz4SkjobIFpQbitZh3i5aRfgszAYhskLsPPq/s1600/b4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="300" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyr3ExAonwTMjeROZiKPsI3G3S-3WS5kfjhVdvM6c09V5Bnwf_lJyBljdzrkxkDVemnxkclzlraccFilKX2eHiYqTuqxIwUkZHoi2904Wxz4SkjobIFpQbitZh3i5aRfgszAYhskLsPPq/s1600/b4.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2个小时后,白菜会被海盐逼出大量的水份</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9OZ7KY2mMdznueS3SL1uzHaXrynjmMTdHF5esMy3Ic5KMYUHYxogs8POdxpQXucfsIdTJaHDc1LcZLfie9BO0cQf3QoQHTSFNIxlpWUHcdveKAHajc15EbSS8XkgFcDdiOeI0FD5wyib/s1600/b5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="302" data-original-width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9OZ7KY2mMdznueS3SL1uzHaXrynjmMTdHF5esMy3Ic5KMYUHYxogs8POdxpQXucfsIdTJaHDc1LcZLfie9BO0cQf3QoQHTSFNIxlpWUHcdveKAHajc15EbSS8XkgFcDdiOeI0FD5wyib/s1600/b5.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">白菜经过脱水,会变得软软脆脆的</td></tr>
</tbody></table>
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原食谱来自:<a href="https://www.maangchi.com/recipe/napa-cabbage-kimchi"><b><span style="color: red;">maangchi</span></b></a><br />
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改自我之前的食谱:<a href="http://cass-tsl.blogspot.com/2011/12/blog-post_5630.html#more"><span style="color: purple;"><b>这里</b></span></a><br />
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<b>材料:</b><br />
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<ul>
<li>中国白菜 2.5kg</li>
<li>海盐 50g</li>
</ul>
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<b>材料A:</b><br />
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<ul>
<li>韩国鱼露 100g</li>
<li>大马咸虾 30g (chinchalok)</li>
<li>白糖 30g</li>
<li>去皮苹果/韩国水梨 120g</li>
<li>去皮蒜头 100g</li>
<li>洋葱 80g</li>
<li>姜 30g</li>
<li>室温白饭 120g</li>
</ul>
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<b>材料B:</b><br />
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<ul>
<li>青葱段 80g</li>
<li>白萝卜丝 200g</li>
<li>红萝卜丝 150g</li>
<li>韩国辣椒粉(粗粒无籽 ) 70g</li>
</ul>
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<ol>
<li>白菜切1寸半,均匀撒上海盐,用个石臼压着,2个小时后,待白菜出水后,用清水洗最受次以上,可以试吃白菜,如果太咸,可以再洗多几次,直到白菜咸味变淡,捞起来,再用石臼/重物压干水分,约2个小时就可。白萝卜丝也用少许盐捉一捉,把苦涩的水逼出来,挤干水待用。</li>
<li>把材料A用搅拌机全部打烂成糊状,倒入大碗里,再把材料B全部加入,混合均匀,最后再加入脱水后的白菜混合均匀,确保每一片白菜都均匀沾到酱料,就可以了。</li>
<li>放入盒中,室温发酵8小时,通常我是晚上做好,让它发酵一个晚上,第二天泡菜会有一点点微酸,就收入进去冰箱,如果不喜欢发酵后的味道,可以做好直接放入冰箱。</li>
</ol>
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<span style="color: red;">小叮咛:</span><br />
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<ul>
<li><span style="color: red;">脱水的步骤,虽说要花比较长的时间,可建议要照着做,之前我把白菜清洗干净后只是把水挤干,没有用重物压着再次脱水,发现泡菜放了比较长的时间,会变得不脆口,软绵绵的不好吃。</span></li>
<li><span style="color: red;">鱼露可以用大马出产的,可是辣椒粉就强烈建议一定要用韩国的辣椒粉。</span></li>
<li><span style="color: red;">如果要腌制整颗的泡菜,海盐的用量会比这个多很多,顾虑到泡菜也是要切片才吃,建议大家用这个切块才腌制的方法。</span></li>
<li><span style="color: red;">要用海盐把白菜脱水,不要用精致细盐,不然会过咸。</span></li>
<li><span style="color: red;">咸虾我会把它的水倒掉(不要挤干),只取虾来用。</span></li>
<li><span style="color: red;">喜欢甜一些,可以加多一些白糖。</span></li>
</ul>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com1tag:blogger.com,1999:blog-5663450598444074017.post-8502179974057412142020-02-24T16:41:00.001+08:002021-06-01T14:38:49.803+08:00自制天贝~超简单(Homemade Tempeh)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBkmM5G3YZzbeTw5aIaR3OUlhB341D_zQEsU8INMxnpr2jZISRFZzZBXhSf_MnRd8nAM6xpC1DOmzgvkIJWdE8HfuN2tQVZsJfdkyrGGlaSRzR5gNyEHuDzipf2ylzHbk8rZIYwHbVEyV/s1600/tempeh+6.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBkmM5G3YZzbeTw5aIaR3OUlhB341D_zQEsU8INMxnpr2jZISRFZzZBXhSf_MnRd8nAM6xpC1DOmzgvkIJWdE8HfuN2tQVZsJfdkyrGGlaSRzR5gNyEHuDzipf2ylzHbk8rZIYwHbVEyV/s640/tempeh+6.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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嗨,我又回来了,哈哈。。。 失踪了好一段日子(其实是懒的要丝),我一直还是很怀念这里的小日子,加上在外头风风雨雨,我还是回来我的小蜗居混混一下吧,虽然不可能像以往发的那么频密,尽量一个星期发一个帖吧 ^-^</div>
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天贝是我早期在玩部落格一直很想尝试制作的食物,后来因为没有找到菌种而作罢(事实是也没有很认真去找啦 ),反正天贝也很容易买到,就一直把它给搁下了。</div>
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没有想到那么多年过去了,居然还有一位部落格的朋友记得我想做天贝,就连我自己也忘记了这回事,把老公出差买到的天贝菌种送我,真的非常非常感谢她 ^^</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnyhkFo0rJIPztLvBN2RztqgaxxO5BnEPmtYDgPcIQg7Nr3uysCel9UkEhrF9r_MnfPjIiVnHd8IFnNMQg9RuYpABeyCL5P3eYXO0hZS4NVcsGZmupuwH0MxMWt2sMbZs2_YtAnoowzNm/s1600/tempeh+3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnyhkFo0rJIPztLvBN2RztqgaxxO5BnEPmtYDgPcIQg7Nr3uysCel9UkEhrF9r_MnfPjIiVnHd8IFnNMQg9RuYpABeyCL5P3eYXO0hZS4NVcsGZmupuwH0MxMWt2sMbZs2_YtAnoowzNm/s640/tempeh+3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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天贝是黄豆发酵制品,它的营养价值很高,有丰富的蛋白质,等同于肉类的营养,是素食者最佳的蛋白质来源之一,有人把它比喻为super food。</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hfpy39bIaAaod738NbQlB1d-c2wYWq7OsDoYyS2eExh-N8VdmdA4CmYEEFrK68pAsgqgxEwgiKCcmay-crn9ZzYcHRyF0Kes68lYiEEtJN_k_EheFEuVgVe7S1_0Y2xH_kJ3Zct-hWX8/s1600/tempeh+7.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1094" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hfpy39bIaAaod738NbQlB1d-c2wYWq7OsDoYyS2eExh-N8VdmdA4CmYEEFrK68pAsgqgxEwgiKCcmay-crn9ZzYcHRyF0Kes68lYiEEtJN_k_EheFEuVgVe7S1_0Y2xH_kJ3Zct-hWX8/s400/tempeh+7.jpg" width="393" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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<span face=""pingfang sc" , "lantinghei sc" , "microsoft yahei" , "arial" , , sans-serif , "tahoma"" style="color: red; text-indent: 0px;">(取自网络):发酵后的天贝,蛋白质含量上升,尤其是蛋白质的氨基酸增加最多(尤脯氨酸、甘氨酸、丙氨酸、亮氨酸含量比发酵前增加50倍以上,赖氨酸、谷氨酸、组氨酸、苯丙氨酸也提高30——40多倍)天贝所含的人体必需氨基酸,属完全蛋白,且很平衡,可作为某些缺乏赖氨酸等蛋白质食物的补充食品。天贝的大部分氨基酸均高于联合国粮农组织及世界卫生组织制定的参考值,是鱼肉的最佳替代品、为素食者良好的蛋白质来源。</span></div>
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<span style="color: red;"><span face=""pingfang sc" , "lantinghei sc" , "microsoft yahei" , "arial" , , sans-serif , "tahoma"" style="text-indent: 0px;">发酵后的天贝,形成了蛋白质水解的中间产物——多肽,它最具有活性,而且易于消化吸收,生理功能效果也更高,可以促进能量代谢、降低胆固醇和抗氧化。</span></span></div>
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<span face=""pingfang sc" , "lantinghei sc" , "microsoft yahei" , "arial" , , sans-serif , "tahoma"" style="color: red;">天贝的蛋白质消化吸收率:从大豆的 65.3%提高到93.8%以上;(未发酵大豆消化率为60~65%,经大鼠氮代谢实验结果表明,丹贝表现消化率为94.4%,真是消化率为91.4%) 发酵产生活性很强的蛋白酶,使天贝游离氨基酸和多肽明显增多,易消化不涨气,从而满足了老年人、体弱者对蛋白的需求。</span></div>
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<span style="color: red;"><span face=""pingfang sc" , "lantinghei sc" , "microsoft yahei" , "arial" , , sans-serif , "tahoma"" style="text-indent: 0px;">天贝含丰富的维生素和钙、磷、铁、锌等矿物质。大豆经过酵解,维生素B族含量明显增加,如B1、B2、B6、B12、烟酸、叶酸等,其中B12的增长尤为引人注目。这是素食者、老年人、肠道病变、缺少胃酸、特别是胃切除后病人的福音!</span></span></div>
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<span style="color: red;"><span face=""pingfang sc" , "lantinghei sc" , "microsoft yahei" , "arial" , , sans-serif , "tahoma"" style="text-indent: 0px;">增生好脂肪降低胆固醇:发酵后的天贝,中性脂肪1/3被分解,而不饱和脂肪酸亚麻酸、油酸、亚油酸等益于人体的游离脂肪酸有显著增加。天贝本身不含胆固醇含纤维素,经动物实验发现,天贝能降低血液中60——70%的胆固醇,并降低甘油三酯,对防治肥胖、糖尿病、高血脂、高血压和心脑血管病变均有明显作用。更值得注意的是,天贝菌的功能性成分——Tempeh kinase,天贝激酶,与纳豆激酶同具效果,能有效溶解血栓,清除血管壁上粥样斑块,明显改善动脉硬化;它还能分解血中胆固醇和甘油三脂,从而降低血压、防治心脑血管病变风险。</span></span></div>
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<span style="color: red;"><span face=""pingfang sc" , "lantinghei sc" , "microsoft yahei" , "arial" , , sans-serif , "tahoma"" style="text-indent: 0px;">发酵后的天贝异黄酮比发酵前的大豆异黄酮有更强的抗肿瘤活性。特别是对激素依赖型肿瘤,如前列腺癌、乳腺癌、子宫癌、卵巢癌等有抑制作用。天贝中的SOD等多种酶能提高免疫功能,含有的纤维素有益于肠道功能,排出毒素,防止便秘,对大肠癌、直肠癌等非激素依赖型癌肿也均能抑制。</span></span></div>
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天贝的蛋白和纤维素能降低血糖,可防止糖尿病并发的心脑肾病。 二型糖尿病人、动物蛋白过敏的糖尿病人,尤其适合天贝的蛋白质。</div>
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发酵后的天贝有更强的抗菌活性。在印尼民间,天贝是用来治疗肠道不适的药物。天贝提取物——总异黄酮,对食品腐败菌和病原菌(金黄色葡糖球菌、伤寒沙门氏菌、枯草杆菌、大肠杆菌等)均有显著抑菌效果。天贝在二战时期曾救治过许多患严重痢疾的荷兰、英国士兵,天贝救人的故事至今流传。(新鲜天贝中的白色菌层,正是印尼人对治闹肚子的宝贝。</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeznI2-v1VvVoLDVCyEIzDpB8jfcsPgFlyH_LfiDR4-WKCXbjZHrkGkfC_QjhNFDRpyey0i8mk3xHJS6KfyhxtW4SA-t3MK19XBa3C-x1O_hcJY47YdyFEP5iDhTqo5i35w-7Jl_Wd0Idx/s1600/tempeh+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1080" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeznI2-v1VvVoLDVCyEIzDpB8jfcsPgFlyH_LfiDR4-WKCXbjZHrkGkfC_QjhNFDRpyey0i8mk3xHJS6KfyhxtW4SA-t3MK19XBa3C-x1O_hcJY47YdyFEP5iDhTqo5i35w-7Jl_Wd0Idx/s400/tempeh+2.jpg" width="400" /></a></td></tr>
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传统的天贝是用香蕉叶包裹着,我晚上突然兴起要开工,就用zip lock bag 来做,用牙签在袋子刺上许多洞洞,帮助豆子发酵。</div>
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发酵后24小时的天贝,可以看到满满的菌丝。</div>
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做法来至instagram (英文版):<b style="color: blue;">sonianll </b>(Sonia a.k.a. Nasi Lemak Lover instagram )</div>
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<b>做法和材料:</b>(谢谢Sonia的分享)</div>
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<li>500g 黄豆(我用有机黄豆)</li>
<li>2Tbsp 白米醋</li>
<li>1 tsp 天贝菌种(我用2.5tsp)</li>
<li>3个 zip lock bag (7 x 8寸)~ 用牙签刺多多洞</li>
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<li>黄豆洗干净,浸泡在水里至少8个小时,然后沥干水分。</li>
<li>把浸泡后的黄豆放入锅里,注入清水,水高过黄豆的表面约寸,中火煮30分钟至1小时(我煮约35分钟),水太少再就加水。</li>
<li>煮至黄豆约80% 熟,加入白醋再煮几分钟,然后沥干水分,装入碗里让黄豆冷却。</li>
<li>把菌种均匀撒在黄豆表面,搅拌均匀,然后装入袋子里,铺平,放入烤炉里(没有温度的烤炉)。</li>
<li>过了12小时,我用干净的干布盖着天贝,24小时后,可以看见白菌丝铺满在袋子里(如上图)。</li>
<li>把做好的天贝放在冰箱冷藏,如果没有马上吃,放入冷冻可以收藏几个月。</li>
<li>自己做的天贝,没有市售天贝一股发酵的味道,豆香味很浓,连我那个不吃天贝的老公,都吃不停口。</li>
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<span style="color: red;"><b>小记录:</b></span></div>
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<li><span style="color: red;">加入白醋是让菌丝有酸性的生长环境</span></li>
<li><span style="color: red;">如果做好的天贝有黑点出现,是正常的,这是因为发酵过久或用过多菌种而引起的</span></li>
<li><span style="color: red;">我浸泡黄豆过久(超过10个小时),所以煮的时间比较短,煮的时候,可以拿起黄豆来吃,熟了就可以了,不要煮到过烂</span></li>
<li><span style="color: red;">天贝熟成的时间,控制在36小时以内,我的用了约28小时</span></li>
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Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-85512470820004481892019-08-15T00:30:00.000+08:002019-08-15T00:30:36.803+08:00无花果响螺西洋菜汤<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;">2年前我到香港旅游的时候,认识了响锣这玩意儿,带了好些回来,从此之后就爱上了它,煲汤的时候,都喜欢加入一些响螺,煮出来的汤水特别甜美好喝。</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">响螺(干) 80g</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">姜片 5+5片</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">西洋菜 500g</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">龙骨 500g</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">无花果(干)10粒</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">蒜瓣 5瓣</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">响螺用冷水侵泡一夜,第二天沥干水分切2半,煮一锅热水,放入5片姜</span><span style="font-family: "arial" , "helvetica" , sans-serif;">煮滚,再把响螺丢入煮3分钟,沥干水分,姜片丢弃。</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">锅里装入适量的水,煮滚,把响螺加入煮半个小时,然后再加入其他材料煮1.5小时,即可。</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">可以加盐也可以不加,味道是很清甜的。</span></li>
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Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com4tag:blogger.com,1999:blog-5663450598444074017.post-26352661525839806252019-07-03T11:53:00.000+08:002019-07-03T11:53:53.872+08:00记忆中的【牛丼】<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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当年第一次尝到吉X家的<span style="background-color: white; font-family: "arial" , "tahoma" , "microsoft yahei" , , sans-serif;">牛丼时,感觉太惊讶了,怎么有那么好吃的饭,薄薄的牛肉片,每一片又是腌制的那么够味,煮的恰恰好的日本米饭,沾上了肉汁,每吃一口,都让我赞叹不已,一直很惋惜老公不吃牛肉,没有办法尝到这么好吃的</span><span style="background-color: white; font-family: "arial" , "tahoma" , "microsoft yahei" , , sans-serif;">牛丼。</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "microsoft yahei" , , sans-serif;">可惜当他家的分店越开越多时,我就渐渐少到他家吃饭了,最后一次吃时是在很多年前的事了。在网上无意中看见有些食谱,标榜着煮出来的</span><span style="background-color: white; font-family: "arial" , "tahoma" , "microsoft yahei" , , sans-serif;">牛丼,味道就如吉x家的,我试了2个版本,用了牛肉和猪肉,所有的酱料还是用日本进口的,我只能说,出来的味道真的和我吃到的,是相差一大截的咯!</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "microsoft yahei" , , sans-serif;">食谱不是我满意的,就不分享了,在这里,就纯粹记录了自己的一份美好的回忆 O(∩_∩)O</span></div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "microsoft yahei" , , sans-serif;"><br /></span>Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com1tag:blogger.com,1999:blog-5663450598444074017.post-19085344809005353772019-06-30T03:56:00.002+08:002019-06-30T04:02:37.471+08:00蒜泥白肉(2)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAtPsZBM1pstNm1-HGgCoAfXXjrZGoZVqeR5Sf9UV8oFvJAIRrgBo4jgs-sq1UVCC3NSf1p2Cbi7_phc2Udc1xADs0Fbu5E6mtLVmEbnaiipMY6xPkQHT-srnVodmGGr-ACcjsbwWMV5i/s1600/spicy+pork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAtPsZBM1pstNm1-HGgCoAfXXjrZGoZVqeR5Sf9UV8oFvJAIRrgBo4jgs-sq1UVCC3NSf1p2Cbi7_phc2Udc1xADs0Fbu5E6mtLVmEbnaiipMY6xPkQHT-srnVodmGGr-ACcjsbwWMV5i/s640/spicy+pork.jpg" width="480" /></a></td></tr>
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对老公承诺要做蒜泥白肉给他吃,可做了2次<a href="http://cass-tsl.blogspot.com/2019/02/blog-post_24.html#more" style="color: blue; font-weight: bold;">辣椒油</a> ,都快被我吃完了,肉都还没有买回来啊!<br />
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端午节买了一片近2公斤的三层肉,用了一半,再片出2条肉来做这道菜,说实话,我自己也嘴馋了,想念蒜泥白肉了,吃的时候,真的是有大大的满足感呢 O(∩_∩)O<br />
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<b>材料:</b><br />
<ul>
<li>三层肉,姜片,蒜瓣,桂皮和八角少许,黄瓜</li>
</ul>
<br />
<b>调味料</b><br />
<ul>
<li>蒜头(剁成茸),<a href="http://cass-tsl.blogspot.com/2019/02/blog-post_24.html#more" style="color: blue; font-weight: bold;">自制辣椒油</a><b style="color: blue;"> </b>,浙江黑醋,白砂糖,生抽,麻油</li>
</ul>
<br />
<ol>
<li>三层肉放入锅里,注入清水盖过猪肉,然后把其余材料(除了黄瓜)一起放入锅里,中火煮30分钟,熄火,盖上锅盖,焖15分钟后取出来。</li>
<li>猪肉冷却后放入冰箱冷藏1小时再取出,切成约0.3公分的薄片,黄瓜切成薄片摆在盘上,然后把切片猪肉放在黄瓜上面。</li>
<li>把调味料的材料全部放在碗里,搅拌均匀淋在肉片上面,即可。</li>
</ol>
<div>
<br />
<br />
<b><span style="color: blue;">小叮咛:</span></b><br />
<ul>
<li><span style="color: blue;">不喜欢吃冷的肉,可以不用放冰箱冷藏,冷藏的肉会比较容易切成薄片。</span></li>
<li><span style="color: blue;">这次没有记录调味料的分量,就依照个人口味调整。</span></li>
</ul>
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Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com2tag:blogger.com,1999:blog-5663450598444074017.post-1608263135392765642019-02-24T22:25:00.002+08:002019-02-24T22:39:28.160+08:00简易辣椒油 / 红油饺子<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUg_MhFBlXplYsPsqyYFVOGJEtjvJ3NZCZwnU1kCeND8ikQAUZ47hKpEXIiWbKDiM2aeEwtAcGwlV97SAhjsCf1PCmgd6cvd_wAGAa72E1HiSDuzgXiWEFS9c0oDMS0rfmiq4td90V8GsI/s1600/52590201_10213628439560718_8260319886668988416_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUg_MhFBlXplYsPsqyYFVOGJEtjvJ3NZCZwnU1kCeND8ikQAUZ47hKpEXIiWbKDiM2aeEwtAcGwlV97SAhjsCf1PCmgd6cvd_wAGAa72E1HiSDuzgXiWEFS9c0oDMS0rfmiq4td90V8GsI/s640/52590201_10213628439560718_8260319886668988416_o.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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<div style="text-align: justify;">
我很爱这类四川式的辣椒油,每次想做的时候,看见食谱里的用料多的惊人,不想去买了一堆材料,然后又要伤脑筋去解决这些用不完的材料,就一直不了了之。</div>
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这次在脸书看见一个很简单的做法,材料部分家里全都有,就马上开工做了它,不然又不知道要拖到什么时候才会动手,呵呵!</div>
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<b>食谱取之:</b><a href="http://seonkyounglongest.com/wontons-chili-oil/"><b><span style="color: blue;">这里</span></b></a><br />
<b><br /></b>
<b>材料:</b><br />
<ul>
<li>大红袍花椒 1.5 大汤匙</li>
<li>葱白 1条</li>
<li>菜油 半杯(我用130g)</li>
<li>蒜瓣 3瓣</li>
<li>姜蓉 1大汤匙</li>
<li>辣椒面 3大汤匙</li>
<li>白砂糖 1小茶匙</li>
<li>盐 半茶匙</li>
</ul>
<ol>
<li>花椒放在锅里炒香约2分钟,然后磨碎。葱白切碎,菜油用小火烧热。</li>
<li>把磨好的花椒和其他材料,放入耐热的容器里,小心把热油倒入,油和材料接触后,会产生沸腾的状态,然后把油和材料搅拌一下,即可。</li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oorbrkSi1IwJjDwS1Xz9yGGQ0033lqnhyu9FoKoFi361ztxXZUtO8v95wdr67xEaT7oDToNlNZbIdgi2d_9LsiJ4hSb4uHQ0q_yo59fItbahOc1TR_I6VY1-uf7rxlaoRu4mmycSHeZc/s1600/d2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oorbrkSi1IwJjDwS1Xz9yGGQ0033lqnhyu9FoKoFi361ztxXZUtO8v95wdr67xEaT7oDToNlNZbIdgi2d_9LsiJ4hSb4uHQ0q_yo59fItbahOc1TR_I6VY1-uf7rxlaoRu4mmycSHeZc/s640/d2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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熬了红油,我就动手准备云吞,想要做红油抄手来解馋,买了市售的无碱云吞皮,冷冻后煮了云吞皮破破烂烂的,口感也不好,很不喜欢,和面擀了些饺子皮,把剩下的肉做成了饺子,果然还是手工的好吃,真是一点儿都不能偷懒 😔</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWc1dH3xleW0vqc_ghNN6Yq2m4S8RarP7ofagz4sUWko3SvtzE6yO45HYS4Dj-6vCdLHtw6_lzsWMooIkiknCLG28XD9ems5_inRyZYlwWBALrgvEOzg4DxemI_SNlIG0ev6U4maJPaIg/s1600/D1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWc1dH3xleW0vqc_ghNN6Yq2m4S8RarP7ofagz4sUWko3SvtzE6yO45HYS4Dj-6vCdLHtw6_lzsWMooIkiknCLG28XD9ems5_inRyZYlwWBALrgvEOzg4DxemI_SNlIG0ev6U4maJPaIg/s640/D1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
</tbody></table>
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我常常用红油<a href="http://cass-tsl.blogspot.com/2015/07/sichuan-cool-noodles-with-smoked-duck.html#more"><b><span style="color: #990000;">拌面</span></b></a>吃,这次就把它拌在饺子上面,做法很简单,就是辣椒油,生抽,浙醋,蒜蓉,通通放在碗里搅拌均匀,淋上煮熟的饺子,再撒上青葱就可以吃了,简单又好吃 ^^</div>
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这个红油的做法材料都很简单,味道确是真心不赖,好吃哟!</div>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com11tag:blogger.com,1999:blog-5663450598444074017.post-63314922195108146602019-02-04T02:51:00.002+08:002019-02-04T02:51:20.784+08:002019年 《金猪贺喜》<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigslQuspYtGVgLn8mO982LwgP4H9ZGfmIDQw-4C3e5FD6Ly5XugqbwGf0siS4EN5rEn55voTNTBkCXY_GDe4vror4GpdMabvb0gg_QObmfyc4hiDXAdk902pNfhlR-8IvqtX_0sUJfIOnI/s1600/bis+11%2528+redo+2%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigslQuspYtGVgLn8mO982LwgP4H9ZGfmIDQw-4C3e5FD6Ly5XugqbwGf0siS4EN5rEn55voTNTBkCXY_GDe4vror4GpdMabvb0gg_QObmfyc4hiDXAdk902pNfhlR-8IvqtX_0sUJfIOnI/s640/bis+11%2528+redo+2%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">这几年工作异常忙碌,加上过年都有不少人送礼,年饼会有多到吃不完的感觉,现在年饼只选择家人的最爱来做,做来做去,始终对</span><a href="http://cass-tsl.blogspot.com/2013/01/blog-post_1818.html" style="text-align: justify;"><span style="color: red;"><b>这个</b></span></a><span style="text-align: justify;">即简单又好吃的食谱忠心不二,它也是家人最爱的口味。</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBqskCaHfuoOOZBoJrlAH4tj1gc7mFWRYujlV-uDTITgjPSI5IL6OXI9wwtI552-iwRqQjjI5x4zFcC_eihTNysWhfNFmPH_s-ww7ywAIG5PmjuMO-a20nbljGbjLs8bRWmKCm_WWaka-/s1600/try+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKBqskCaHfuoOOZBoJrlAH4tj1gc7mFWRYujlV-uDTITgjPSI5IL6OXI9wwtI552-iwRqQjjI5x4zFcC_eihTNysWhfNFmPH_s-ww7ywAIG5PmjuMO-a20nbljGbjLs8bRWmKCm_WWaka-/s640/try+%25283%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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还有几个小时我就要回老家过年了,这次除了带黄梨饼回去,也做了弟媳喜欢的<a href="http://cass-tsl.blogspot.com/2014/01/almond-cookies.html#more"><span style="color: red;"><b>杏仁饼</b></span></a>,今年是猪年,小侄儿对我家老妈说他很喜欢吃姑姑做的小猪猪饼干(奇怪哦,我从来没有做小猪饼干给他),我这个24孝姑姑,又捏了几只小猪回去讨他开心,呵呵!</div>
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<span style="color: red; font-size: x-large;"><b>祝大家:猪年行大运,心想事成,事事顺利!</b></span></div>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com1tag:blogger.com,1999:blog-5663450598444074017.post-72074787555915067032019-02-03T02:16:00.000+08:002019-02-03T02:16:09.287+08:00慈菇腊肉饭<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF4EDM-WKzX-ZzxN4nZhcYmvyAp2aJ3B_T2Pjt8WGnRBNPxU5Wn291CL6DFwq5EVeJh1pZAmI4UPcyIbo65ZEb1hM6A2syPwCYVmDslOjGBCnIfXjv85DZxTXd_k4TG7Uuc9D5pGRB9ls/s1600/%25E6%2585%2588%25E8%258F%2587%25E8%2585%258A%25E5%2591%25B3%25E9%25A5%25AD.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1184" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF4EDM-WKzX-ZzxN4nZhcYmvyAp2aJ3B_T2Pjt8WGnRBNPxU5Wn291CL6DFwq5EVeJh1pZAmI4UPcyIbo65ZEb1hM6A2syPwCYVmDslOjGBCnIfXjv85DZxTXd_k4TG7Uuc9D5pGRB9ls/s640/%25E6%2585%2588%25E8%258F%2587%25E8%2585%258A%25E5%2591%25B3%25E9%25A5%25AD.jpg" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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腊味饭是我每年都会准备的食物,自从学会做<a href="http://cass-tsl.blogspot.com/2016/02/blog-post.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent" style="color: #990000;">腊肉</a>就再也没有在市面上买过了。今年的酱油的分量下得太重,腊肉变成非洲腊肉了,哈哈!</div>
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一直忙忙碌碌的,都没有机会吃到慈菇,慈菇放在饭里头蒸也是非常甜美好吃,这次就结合了腊肉一锅熟吧!</div>
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腊肉饭的做法,可以参考<a href="http://cass-tsl.blogspot.com/2016/03/blog-post_96.html"><span style="color: #990000;">这里</span></a>,腊肉的分量可以随自己喜好加减,慈菇就去皮切片,放腊肉的时候,就把慈菇一起加入。</div>
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-86733395737686707522019-01-28T23:02:00.004+08:002019-01-28T23:12:59.150+08:002019 年的第一烤 《金瓜餐包~ 北海道红豆内馅》<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5nQY9Gm5gbgP8Ih9Ikxm7dZ0uPz4WnTE63GJqR-C5luWIVUX1SiQfKDwn1TcQs6Obi7giv2RS3bvD28XvF-hMZcDwQgpytL9GoCu_qbbxdSGkYW2qiG52Q2jxgZqIYJvXazZxeM-JKkj/s1600/bread+%2528redo%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1306" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5nQY9Gm5gbgP8Ih9Ikxm7dZ0uPz4WnTE63GJqR-C5luWIVUX1SiQfKDwn1TcQs6Obi7giv2RS3bvD28XvF-hMZcDwQgpytL9GoCu_qbbxdSGkYW2qiG52Q2jxgZqIYJvXazZxeM-JKkj/s640/bread+%2528redo%2529.jpg" width="529" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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这两年的工作一直很忙碌,烘焙这玩意儿渐渐淡出了生活,偶尔也只是烤烤面包作为自己的早餐。吃惯了自己烤的真才实料的面包,对外头售卖的真的没有什么欲望了,呵呵!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhldWbWQqwviZcaKrrEohW4FjVWsh3iwv_ro6K88hhf0Jn_EiHBpvpAA9bH1Wj4Ll0FmXMfLq3WwTOPCxnHXWxMJY9BeukylH8BPAn4t7jHKILTartt0AOmYaMXjYUgV34oJGZXBA2hyphenhyphenl/s1600/b1+%2528redo%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1503" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhldWbWQqwviZcaKrrEohW4FjVWsh3iwv_ro6K88hhf0Jn_EiHBpvpAA9bH1Wj4Ll0FmXMfLq3WwTOPCxnHXWxMJY9BeukylH8BPAn4t7jHKILTartt0AOmYaMXjYUgV34oJGZXBA2hyphenhyphenl/s640/b1+%2528redo%2529.jpg" width="459" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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炒了一些北海道红豆馅,躺在冰箱的冷冻格很久了,都没有时间解决它,就快过年了,要速速清理冰箱好让鱼鱼肉肉入住了 O(∩_∩)O</div>
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<b>材料</b>:<br />
<ul>
<li>南瓜泥 170g</li>
<li>面粉 450g</li>
<li>水 110g</li>
<li>菜油 50g</li>
<li>蔗糖 30g</li>
<li>盐 3g</li>
<li>即发酵母 1.5tsp</li>
<li>少许蛋液和黑白芝麻涂抹面和装饰</li>
</ul>
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<b>做法:一次性发酵(做法参考<a href="http://cass-tsl.blogspot.com/2018/09/blog-post.html"><span style="color: #990000;">这里</span></a> )</b><br />
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0tag:blogger.com,1999:blog-5663450598444074017.post-78932114014305144122018-11-01T01:34:00.000+08:002018-11-01T01:35:41.978+08:00红曲吐司<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzYtIWhbNwly9uIHDrnkPTDIVmP2t4-B1EmWJpca1s0DdP7fKHPPeP-17EihCJnQmN1-VzspKiL9PHadFuIdl0fYqWD_MNQpEjLtAyj8wLxIWPECrGZUowHWhdH-481xSOLzlHZO29W7P/s1600/red+yeast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzYtIWhbNwly9uIHDrnkPTDIVmP2t4-B1EmWJpca1s0DdP7fKHPPeP-17EihCJnQmN1-VzspKiL9PHadFuIdl0fYqWD_MNQpEjLtAyj8wLxIWPECrGZUowHWhdH-481xSOLzlHZO29W7P/s1600/red+yeast.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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冰箱里有罐红曲粉常住在里头,之前做糕点时买下的,每次只是用上一点点的,也不知道何年何月才能把它消耗完。<br />
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常常经过市区的一家面包店,对于他家一款的 red velvet 小面包很是喜欢,红彤彤的亮眼的很,不自主的目不转睛的盯着它们瞧,当然价钱也是美美的 O(∩_∩)O<br />
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突然想起冷藏多时的红曲粉,不如就自己搞一搞自家的 red velvet 面包吧!这次选改carol 老师的食谱,出炉的面包4角都尖尖的,好生欢喜哪 O(∩_∩)O<br />
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<b>原食谱:<a href="https://caroleasylife.blogspot.com/2008/06/blog-post_6.html"><span style="color: blue;">Carol</span></a></b><br />
(材料有做修改)<br />
<ul>
<li>高筋面粉 300g</li>
<li>红曲粉 15g</li>
<li>全蛋液 55g</li>
<li>速发酵母 1tsp</li>
<li>菜油 15g</li>
<li>盐 1/2 tsp</li>
<li>细砂糖 1.5 Tbsp</li>
<li>牛奶 150g</li>
</ul>
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<b>一般带盖土司做法</b><br />
<b>烤箱温度 200°c,最低层,烤42分钟</b><br />
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<br />Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com1tag:blogger.com,1999:blog-5663450598444074017.post-65305345602397912822018-10-23T23:12:00.001+08:002018-10-23T23:12:03.095+08:00黄金酱 Golden Paste<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_55bLrkzaBkjHuS10QFrw9FzhyegzwIj9dkVAANnzCtTmqkCLvjke0LPDOUZrJrQkl-FnR5SEC3kxxz2qqMVigb8hEkDTmpV8Rin4exi6ozOExG1-G9YVtXongOCsgzm6J97W19UfO4kr/s1600/golden+paste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_55bLrkzaBkjHuS10QFrw9FzhyegzwIj9dkVAANnzCtTmqkCLvjke0LPDOUZrJrQkl-FnR5SEC3kxxz2qqMVigb8hEkDTmpV8Rin4exi6ozOExG1-G9YVtXongOCsgzm6J97W19UfO4kr/s1600/golden+paste.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">照片是由手机拍摄</td></tr>
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几年前就从友人口中获知这个黄金酱,懒虫上身的我一直拖到今天才动手,其实主要的推动力是看见许多人患上失智症,不想以后给家人增加负担,所谓防范胜于治疗,食材全部都很容易买到,做法也不难,就做呗 O(∩_∩)O<br />
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<b>食谱和做法: <a href="https://www.youtube.com/watch?v=mjpAjwuJSl4"><span style="color: blue;">YouTube</span></a></b><br />
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<b>材料:</b><br />
<ul>
<li>初榨椰子油 1/3 杯(80ml)</li>
<li>有机黄姜粉 1/2杯 (125ml)</li>
<li>清水 1杯 (250ml)</li>
<li>即磨黑胡椒粉 1.5 tsp</li>
</ul>
<ol>
<li>锅子用小火加热,黄姜粉全部倒入锅中,清水分多次加入黄姜粉当中,不停搅拌。</li>
<li>水全部加入之后,继续搅拌7-8分钟,水分会逐渐蒸发,黄姜糊慢慢变干。</li>
<li>当黄姜糊变成膏状时,熄火,加入全部的椰子油搅拌均匀,让椰子油充分被黄酱糊吸收。</li>
<li>最后加入黑胡椒粉,再次搅拌至全部混合均匀,即可。</li>
</ol>
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Cass @ 揾到食http://www.blogger.com/profile/09203862510540817387noreply@blogger.com0