Tomato Soup with Frozen Tofu & Prawns My first encounter with frozen tofu was from my mother-in-law. I was so amaze by its texture when I first tasted it! :D After frozen the pack of firm tofu, the moisture dehydrated causing the appearance of layers in the tofu. It tasted great as the layers enable it to absorb all the flavourful gravy in any dishes! Instead of the usual soft texture of the tofu, it turns out chewy and springy too...can you visualize it? Try it today and be amaze by this frozen tofu too! :D Before & after freezing a pack of chinese tofu. Do not attempt to use silken tofu as it may turn out into a messy mass after thawing and cooking! Ingredient 40gm spring onion 20gm sliced ginger 150gm shimeiji mushroom 4 tomatoes, sliced 2 blocks chinese tofu (frozen one block in advance, need not thaw prior to use) 250gm prawns, shelled & deveined (marinated lightly with salt & pepper) 1 vegetable stock cube 3 cups water salt & pepper to taste Method Cut tofu into thick chunks, set aside. Heat 1 tbsp spoon oil in a medium pot. Add spring onion & ginger, saute till fragrant. Add in mushroom and stir fry for 1 min. Add in sliced tomato and stir fry for 2 mins. Add in water and stock cube and bring to boil. Simmer for 5 mins. Add in tofu and bring to boil again. Add in prawns and cook till prawn turn pink, do not over boil it. Add in salt & pepper to taste if necessary. Turn off heat and drizzle in some sesame oil. Serve!

Ingredient 2 tbsp oil 2 tsp chopped garlic 30gm chopped shallots 30gm mushroom, soaked and chopped 125gm minced pork/chicken 125gm prawns, diced 1 tsp sesame oil 1/2 tsp salt 1 tsp sugar 30gm spring onions, chopped 1.5 liter chicken stock (I use one cube knorr chicken stock) 300gm mee sua Method In a pan, fry garlic and shallots till fragrant. Add in mushroom and continue to fry till fragrant follow then add in minced meat, prawn and spring onions. Add seasoning and stock. Bring to boil. Break up the mee sua and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire. Pour into a greased 8 inch square tray and press it down firmly. Leave to cool before refrigerate. Remove from tray. Cut in slices and coat with egg then pan fry.

Tasty Homemade Luncheon Meat Recipe - Healthy version with less oil, less salt, no preservative and kid friendly.

I always thought Hakka yong tau foo is a tedious dish to prepare 'cos of the preparation of the fish paste. So instead of making fish paste...

1000人のつくれぽやレシピ本にも載せて頂きました！チンゲン菜の歯ごたえと厚揚げの柔かさが決め手のササっと簡単メニュー

《风味茄子鸡丁》 茄子 + 鸡丁 + 酱汁 好吃好吃！ ^_^ 食谱： 材料： 茄子：500g（切丁） 鸡丁：200g（我用全鸡腿肉） 蒜蓉：1 tbsp 腌制材料： 蒜蓉：1 tsp 盐：少许 胡椒粉：少许 调味料： 辣椒酱：3 tbsp 番茄酱：2 tbsp 生抽：1 tbsp 糖：1 tbsp 绍兴酒：1 tbsp 清水：2 tbsp *搅拌均匀，待用。 做法： 1）先把鸡丁腌制约20分钟。 2）先把茄子泡油，沥干油，待用。 3）烧少许油，爆香蒜蓉。 4）加入鸡丁炒香。 5）倒入茄子和调味料，翻炒均匀，煮滚即可。 茄子，鸡肉 先把鸡丁腌制约20分钟 调味料 先把茄子泡油， 沥干油，待用 烧少许油，爆香蒜蓉 加入鸡丁炒香 倒入茄子和调味料，翻炒均匀，煮滚即可 煮好啦！ YUM YUM

好味道，好下饭 [潮式菜脯蒸秋葵] Steamed Okra with Radish 材料： 羊角豆 8条 甜菜普 40g（洗净切碎） 虾米 20g （浸软沥干） 蒜蓉 1汤匙 指天椒 2条（切粒） 调味料： 生抽 1汤匙 蚝油 1茶匙 老抽 1茶匙 热水 半杯 做法: 1. 将羊角豆洗干净，锅放入热水加点盐和油，滚后放入羊角豆煮至熟，沥干，切半摆入盘，备用 2. 镬里热1汤匙半油，爆香菜脯，虾米 3. 加入蒜蓉和指天椒炒香 4. 加入调味料炒均，盛起 5. 然后把菜脯和虾米铺在已备好的羊角豆上，完成 杂锦时蔬组合 | 秋葵菜系 | Home

茄子是Ｊａｙ的最愛，是餐桌常常出現的食材，直接蒸 熟沾蒜頭醬油是我喜歡的吃法，快炒悶軟更是簡單快速 的做法。 香辣入味，這一道蔬菜料理一樣好下飯！ 豆瓣茄子青椒 約3-4人份 材料: 茄子2條(約250g),青椒1個(約100g), 紅辣椒1/2支 調味料: 辣豆瓣醬1/2大匙,甜麵醬1大匙,糖1茶匙, 醬油1茶匙,水1大匙 步驟: 1.茄子斜切片狀,青椒去籽切小塊,紅辣椒切段 2.調味料所有材料放入碗中混合均勻備用 3.炒鍋中到2大匙油,油溫熱將茄子放入翻炒均勻 4.加入1大匙水混合均勻,蓋上蓋子中火悶3分鐘,先盛起備用 5.青椒放入鍋中,中火翻炒1-2分鐘 6.調味料倒入混合均勻再炒1-2分鐘 7.茄子加入混合均勻翻炒1分鐘即可 補充: 1.不吃辣可以將辣椒直接省略,辣豆瓣醬改為不辣

《椒盐素苏东》 这煮法好特别哟， 用了金针菇来做成这道菜， 脆口的，好吃！ 食谱： 材料： 金针菇：2 包（洗干净，分成小份） 紫菜：适量（剪成长条） 辣椒仔：2 条（切碎） 蒜蓉：1/2 tbsp 炸面糊： 发粉：3 tsp 木薯粉：4 tbsp 普通面粉：8 tbsp 清水：120mL *搅拌均匀，待用。 调味料： 盐：1/2 tsp 糖：1/2 tsp 胡椒粉：1/4 tsp 五香粉：1/8 tsp *混合均匀，待用。 做法： 1）用紫菜把金针菇的靠近根的部位，卷包起来，沾上一些炸面糊收口。 2）把包好的金针菇沾上炸面糊。 3）烧热油，炸至金黄色，沥干油，待用。 4）烧少许油，爆香蒜蓉和辣椒仔。 5）倒入炸好的金针菇和调味料，翻炒均匀即可。 所用到的材料 炸面糊 分成小份 紫菜煎成长条 用紫菜把金针菇的靠近根的部位，卷包起来，沾上一些炸面糊收口 把包好的金针菇沾上炸面糊 烧热油，炸至金黄色 沥干油，待用 烧少许油，爆香蒜蓉和辣椒仔 倒入炸好的金针菇和调味料，翻炒均匀即可 上碟咯 很特别的椒盐素苏东

These Chinese meatloaf tastes like the real thing that we normally have in the Malaysian Restaurant here! The fish paste that I bought from the Asian grocery shop here is quite salty as far as I know , so what I did was with the marinating, I took a teaspoon ingredients and get it fried, tasted and tested and further adjusted the sauces used here. With the unfinished ones that has already steamed, wrap them with aluminium foil and another freezer bag over it, good to go in your freezer. Simply thaw and fry them anytime you like, especially for your upcoming CNY meals. Recipe and inspiration from here and here Ingredients 1 kg minced pork ( 600g lean, 400g with a bit of fat) 300g prawns (cut into small pieces) 330g fish paste ( in one packet, bought from Asian groceries which has already seasoned and actually quite salty , "Hakka" brand in Melbourne) a small bunch of cilantro ( take away the stems, leaves chopped into small pieces) 2 sprigs spring onion (chopped into small pieces) 20 chestnuts ( chopped into small pieces) 1 large carrot, sliced and chopped finely 1 beaten egg 1 onion (chopped into small pieces) 4 pieces of soda cracker( in a ziplock bag, bash them into small tiny crumbs) 3 tbsp cornflour 1/2 tsp ( the fish paste is quite salty already, so I used less) 3 tbsp light soy sauce 2 tsp five spice powder 2 tbsp sesame oil 4 tsp white pepper 2 tbsp oyster sauce 2 tbsp sugar 2 packets of bean curd sheet ( did not use it all though) I heard this is a good one from Penang. main ingredients continuously stirring in one circular motion until it become gooey, sort of a paste mixture, You then add in the rest of the ingredients, 3 tbsp cornflour and 4 pieces of crackers and cornflour would further help to bind the all ingredients together. Wipe the sheet will make the job easy. Handle the sheets gently for they are very fragile, dry, easily split sheets. just roll it up with open two ends, the end bits would be really yummy crunchy once it is fried. ready to get steamed, remember to leave a little space between sheets. steaming is done. once it is cooled, chill in the fridge for awhile before frying. I prefer to pan fry, very quickly it is done, turning all corners it is already too good to eat on its own, on your rice, noodle..with chilli sauce Methods In a large mixing bowl, mix up the minced pork, prawns and fish paste with the sauces. Add in the beaten egg, stir and mix to combine. Add in the remaining ingredients such as carrots, chestnuts, cilantro, spring onions and onion. Stir continuously in one circular motion until the mixture become gooey, or like in a paste form. Add in cracked soda cracker and cornflour, stir and mix well. Wrap with cling wrap and chill in the fridge for at least 30 minutes. Cut the sheet out in your preferred length ( I just followed the shape that the sheet came with) Wet a clean cloth and wipe onto the sheet, each time. Place the filling in. Roll it up. Over high heat, steam for about 13 to 15 minutes the most. Skewer test to see that it comes out clean, it is done. Let it cool on kitchen counter, chill in the fridge for awhile. Heat up your pan , high heat, with sufficient oil, fry the Ngoo Hiang, constantly turning to all corners of the Ngoo Hiang. When the sheets turning golden brown, it is ready to be served. Another option is to deep fry the Ngoo Hiang, of course.

Sweet and sour fish. Beef noodle soup. Sashimi and smoked meats. Ramen. Very local dishes for our first lunch including pig cheeks, blood sausage and spare ribs. Taiwanese brea…

Resep tahu goreng ala nyonya pranakan.

酸酸甜甜的越南涼拌青木瓜絲清爽不油膩，是可口 的餐桌涼菜，一盤上桌好解膩！ 越南涼拌青木瓜絲 份量 : 4-5人份 材料: 辣椒1支 蒜頭2-3瓣 小黃瓜1條 紅蘿蔔1/4條 青木瓜400g(去皮去籽淨重) 熟花生2-3大匙 調味料: a. 鹽1/2茶匙(青木瓜絲去水用) b. 魚露1大匙 檸檬汁3大匙 糖2大匙 步驟: 1.辣椒切段，蒜頭切末 2.小黃瓜及紅蘿蔔切絲 3.青木瓜去皮去籽刨成絲 4.青木瓜絲加入a調味料混合均勻靜置1小時，將產生的湯汁倒掉 5.將青木瓜絲，紅蘿蔔絲及小黃瓜絲放入盆中 6.加入辣椒，蒜末及b調味料混合均勻放冰箱冷藏2-3小時 7.熟花生切碎，吃之前灑上即可 補充: 1.調味料份量請依照個人口味喜好調整 >

INTRODUCTION As per Wikipedia (Source: https://en.wikipedia.org/wiki/Suan_cai) , “Suan cai 酸菜(also called suan tsai and Chinese sauerkraut; literally “sour vegetable”) is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a unique form of pao cai, due to the ingredients used and the method of production. Two distinct types of […]

★2012年9月19日話題入り★ 安くてヘルシーな胸肉も絶品！回鍋肉風のご飯のおかずに合う炒め物です。

四月天，台北氣溫帶著絲絲涼意，來一碗熱呼呼 的麵湯正適合。新鮮菇類加上滑溜軟Ｑ的麵疙瘩 ，一入口就溫暖你的心。 菇菇麵疙瘩湯(純素) 約4-5人份 一.麵疙瘩 材料: 中筋麵粉200g 鹽2g 液體植物油20g 水110g 步驟: 1.中筋麵粉+鹽放入盆中混 2.液體植物油及水倒入 3.用手將所有材料直接混合均勻,揉成糰狀 4.將麵糰移到檯面，反覆搓揉5-6分鐘至成為光滑不黏手的麵糰 5.放入盆中密封醒置40-60分鐘 二.菇菇湯 材料: 各式新鮮菇類500g 黑木耳60g 紅蘿蔔60g, 乾燥香菇2-3朵 薑2片 乾燥海帶一段(約10cm長) 水1500g 調味料: 鹽1.5茶匙 醬油2大匙 烏醋1大匙 糖1/2茶匙 白胡椒粉1/4茶匙 麻油1大匙, 勾芡：太白粉2大匙+水2大匙 步驟: 1.新鮮菇類清洗乾淨，切成絲狀及段狀 2.黑木耳及紅蘿蔔切成細絲 3.水1500g煮沸，放入乾燥香菇,薑片及乾燥海帶熬煮10分鐘後 將海帶撈起，香菇切條狀放回湯中 4.依序將木耳、紅蘿蔔、新鮮菇類放入 5.加入調味料混合均勻 6.煮沸後蓋上蓋子改為小火熬煮15分鐘 7.醒置完成的麵糰直接用手撕成小塊，放入煮沸的菇菇湯中 8.全部麵糰都放入湯中，用湯杓輕輕混合均勻，小火煮至湯沸騰 9.最後將太白粉水邊倒入邊攪拌勾芡，煮沸即可 補充: 1.新鮮菇類 : 大香菇、杏鮑菇、雪白菇、鴻喜菇、金針菇等 2.調味料份量請依照個人喜好斟酌 *本食譜收錄於日日幸福出版食譜 : 《Carol中式麵點新手聖經 - 14類麵點不失敗秘訣全圖解》(附QRcode影片) 格友延伸做法: Tracy的菇菇麵疙瘩湯 柚子寶的菇菇麵疙瘩湯 鱻菜館的菇菇麵疙瘩 煮麵疙瘩操作方式: 20130201

INTRODUCTION I have failed this recipe once two years ago, the reason being I make it too big and I have difficulty to deep fry the yam ring until crispy. It was a mess and since then, I did not tried out any recipe.. Since I have a yam at home,I have decided to try […]

Sapo Tahu...salah satu Chinese food populer ya,..biasanya di sajikan di restoran2 seafood..buat pendamping lauk lain. Biasanya sich sapo tau nich di makan rame2..karena porsinya yang besar. Ini adalah salah satu menu rumahan favorit suami....jadi tahu sutra atau egg tofu wajib ada di kulkas. Suamiku memang suka Chinese food..jadi di dapur ku..bumbu2 chinese food kayak minyak wijen..kecap ikan..saus tiram..dll wajib ada . Kalau sudah makan sapo tahu nich..bisa habis semangkuk besar tanpa nasi dech suami...jadi seneng dech masaknya..kalau di habisin..^^ Tahu kan salah satu menu murah meriah..tapi kaya gizi ya..jadi jangan ragu untuk sering2 masak tahu untuk keluarga...nah salah satu varian tahu yang enak ya egg tofu ini. Tekturenya lebih lembut dari tahu biasa. Biasanya egg tofu ini banyak di jual di Supermarket ya..di rak pendingin..karena tekturenya memang sangat lembut dan tidak tahan jika di simpan lama di suhu ruang. Selain lembut kelebihan egg tofu ini lebih bergizi ya..karena selain di buat dari sari kedelai..juga ada tambahan telurnya. Nah kini pun egg tofu makin bervariasi rasanya..ada yang rasa udang..rasa ayam..jadi lebih enak dan tidak akan bosan dech. Buat anak2 yang nggak suka makan tahu biasa..kasih egg tofu ini aja teman2..pasti suka..Yodha juga gitu..kalau masak sup..suka ku kasih sedikit egg tofu ini,...karena rasanya lembut dan enak ya di makan..beda sama tahu biasa..pasti langsung di lepeh2..^^ Yukk cobain bikin Sapo tahu sendiri di rumah..pasti seru buat makan bersama keluarga..atau pas lagi ada acara dan bingung mau buat menu apa yang beda, cobain dech..rasanya seger..enak dan bergizi..simak resepnya ya... Sapo Tahu Udang Bahan-bahan/bumbu-bumbu : 2 buah egg tofu , potong 2 cm, lumuri dengan sedikit maizena, goreng dengan minyak panas sampai berkulit 100 gram udang , kupas, sisakan ekornya, kerat punggungnya 5 buah bakso ikan, belah jadi dua 1 buah bawang bombay, iris panjang 3 siung bawang putih, memarkan 2 cm jahe, memarkan 2 buah wortel, iris miring 3 lembar (20 gram) jamur kuping, rendam, potong-potong 3 1/2 sendok makan saus tiram 1 1/2 sendok makan kecap ikan 1/2 sendok teh garam / bumbu kaldu 1/2 sendok teh merica bubuk 1/2 sendok teh gula pasir 750 ml air kaldu ayam 1 kuntum brokoli, potong-potong, batangnya kupas, iris 1 kuntum bunga kol, iris 50 gram jagung muda / putren, potong tipis serong 2 sendok makan tepung sagu, dan 2 sendok makan air, larutkan 2 batang daun bawang, potong-potong miring besar 1 sendok teh minyak wijen 3 sendok makan minyak untuk menumis Cara Pengolahan : Tumis bawang bombay, bawang putih, dan jahe sampai harum. Masukkan udang dan bakso ikan . Aduk sampai udang berubah warna. Tambahkan wortel dan putren. Tumis sampai layu. Masukkan jamur kuping.Tumis sampai layu. Masukkan saus tiram, kecap ikan, garam, merica bubuk, dan gula pasir. Tuang kaldu ayam. Masak sampai mendidih. Tambahkan brokoli dan bunga kol. Masak sampai matang. Koreksi rasanya. Masukkan egg tofu. Aduk perlahan. Kentalkan dengan larutan tepung sagu. Masak sampai kental. Masukkan daun bawang, minyak wijen. Aduk rata.

Beef Stir-fry with crisp veggies, baby corn, and a savory sauce the whole family will love. Cooks in one pan and ready in minutes, it's perfect for busy weeknight dinners!

Fried Bee Hoon is Fried Rice Vermicelli in Hokkien. We usually called it Char Mee Hoon in Penang. Char means fried in Hokkien. It...

INTRODUCTION I have failed this recipe once two years ago, the reason being I make it too big and I have difficulty to deep fry the yam ring until crispy. It was a mess and since then, I did not tried out any recipe.. Since I have a yam at home,I have decided to try […]

冬天的白菜最清甜，最近白菜開始盛產，價錢也平實。 最簡單的吃法就是加一點蝦米炒個開陽白菜，如果再加 一把冬粉就可以把白菜炒出的湯汁全部吸收，還多了冬 粉 Q彈的口感。不同的食材組合，讓尋常的料理更多了 一些變化。 白菜冬粉 份量 : 約 4-5人份 材料: 白菜 1/2顆 冬粉 1把 乾香菇 2朵 蝦米 1小把 鹽 1/2茶匙 高湯 200g (高湯可以用市售高湯塊加入溫水融化即可，但鹽的量 就需要斟酌) 驟: 1.乾香菇泡冷水軟化後切條，蝦米洗淨，白菜切成適當大 小，冬粉泡冷水 3分鐘軟化切段 2.鍋中倒入2-3大匙油，將香菇及蝦米放入炒香 3.再將白菜放入翻炒至白菜變軟出水 4.將高湯及適量的鹽加入 (嚐一下鹹淡，不要太鹹以免湯 汁收乾就太鹹了)，蓋上鍋蓋小火燜煮 5.煮到白菜軟化，湯汁也收到一半時就將冬粉加入，煮至 全部湯汁被冬粉吸收即可 補充: 1.調味料請依照個人喜好斟酌 *高湯做法參考 : 中式高湯 象山步道 雖然天冷冷,還是想讓筋骨動一動.我們選擇了離家不 會太遠的象山去走走.一看到沒有間斷的階梯,心裡開 始有一點後悔,以為自己一定走不上去.整段階梯幾乎 沒有休息的平台.在山下穿的跟熊一樣,到了山頂看101 的時候全身熱乎乎,完全不冷了. 空氣冰涼涼,嘴巴哈出著白色的煙霧,鼻尖也凍的紅通 通.口袋中帶了在六張黎買的好吃熱包子,走累了在山 上吃起來感覺特別香.走到最高點,看著腳下的台北市, 心情也變的完全不同.

零散的鮭魚肉雖然賣相較差，但價格實惠，可以煮味噌湯或炒 成鮭魚鬆，是主婦省荷包的好材料。 鮭魚炒飯清爽不油膩，好涮嘴！ 鮭魚炒飯 約3-4人份 材料: 冷飯500g,鮭魚肉200g,雞蛋2顆,青蔥2-3支, 鮭魚醃料 : 米酒1大匙,鹽1/4茶匙 雞蛋調料 : 鹽1/4茶匙 調味料: 鹽3/4茶匙,白胡椒粉1/4茶匙,醬油1茶匙, 步驟: 1.鮭魚肉加入鮭魚醃料混合均勻放置15分鐘 2.青蔥切末 3.雞蛋加入鹽1/4茶匙混合均勻 4.冷飯翻鬆 5.炒鍋中倒1大匙油,油溫熱將鮭魚肉放入中小火煎熟盛起 6.用叉子將鮭魚肉搗碎 7.原鍋中補足1大匙油,油熱將雞蛋液倒入 8.用鍋鏟將蛋液攪散炒至半凝固 9.冷飯倒入將飯翻鬆,迅速翻炒均勻 10.依序加入調味料(醬油除外),鮭魚肉及青蔥 11.轉中大火將所有材料翻炒3-4分鐘至均勻 12.最後將醬油倒入,再快速混合均勻翻炒1-2分鐘即可 補充: 1.調味鹹度請依照個人口味斟酌 2.食譜使用醬油鹹度較低

新鮮草菇特別有一股香氣，是做為素料理很棒的食材。 新鮮草菇買回來最好馬上烹調，放冰箱溫度太低反而會 造成草菇自溶分解出水破壞原本的味道。 買回家的新鮮草菇若當天吃不完，要先用添加一些鹽的 水汆燙至熟，然後才能放冰箱冷藏多保存幾天。 好吃的草菇不需要太多調料就有鮮甜滋味，跟豆腐一塊 搭配滑溜順口。 草菇燴豆腐 約4-5人份 材料: 草菇300g,豆腐300g,青豆30g,薑3-4片,水100g, 調味料: 麻油1/2茶匙,醬油膏1/2大匙,鹽1/2茶匙,白胡椒粉1/4茶匙, 太白粉水(太白粉1茶匙+冷水1茶匙,) 步驟: 1.豆腐切1.5cm丁狀 2.草菇快速沖洗乾淨,對切成2半 3.準備一鍋水,水中添加1/4茶匙鹽煮沸 4.將草菇放入汆燙1分鐘,然後撈起泡在冷水中 放涼再撈起備用 5.炒鍋中倒1大匙油,油溫熱將薑片放入炒香 6.再將豆腐丁放入翻炒2-3分鐘 7.加入水及所有調味料(麻油除外)混合均勻,小火煮2-3分鐘 8.再加入草菇混合均勻煮1-2分鐘 9.加入青豆再煮1分鐘 10.最後用混合均勻的太白粉水勾薄芡,淋上麻油即完成 補充: 1.鹹淡請依照個人口味斟酌

INTRODUCTION I am not a Hakka but I do have my fair share of abacus seeds as my wife is a Hakka and two of my sister in laws are Hakka. Obviously, this is an auspicious dish for the Tai pu (大浦） Hak…

家中来了几位小孩，点要咖喱鸡，可是冰箱只剩一个鸡扒，就煮了无椰浆咖喱鸡丁😋 [香辣土豆鸡丁] 材料: 鸡腿肉 一个(切丁) Russet马铃薯 一粒(切丁) 蒜蓉 一汤匙 姜片 五片 咖喱叶 一支 肉类咖喱粉 一汤匙 英国咖喱粉 一茶匙 辣椒糊 一汤匙 调味料： 酱油 一汤匙 糖 一茶匙 盐 少许 做法： 1. 鸡肉洗净，用少许酱油和英国咖喱粉腌制15分钟，待用 2. 先把马铃薯飞油，捞出沥油，待用 3. 爆香姜片和蒜蓉，跟着咖喱叶炒一炒 4. 加入辣椒糊和两种咖喱粉炒一炒 5. 加入鸡肉炒至变色 6. 加入马铃薯和热水300ml，煮滚 7. 最后加入调味料焖至收汁即可享用 百变家禽组合 | 马铃薯菜系 | Home

大魔怪返嚟食飯， 緊係要整個好味素菜俾佢食啦! 今日就整個呢個素蓮藕餅， 雖然步驟多多， 不過啱哂大魔怪口味， 值得! 材料: 蓮藕1節、甘筍1條(小)、素火腿漿1/4包 調味: 豉油1茶匙、鹽半茶匙、糖半茶匙、粟粉2茶匙、麻油少許 做法: 素火腿漿解凍後，用叉搓散備用；甘筍去皮刨絲後用廚紙索乾水份； 將素火腿漿、甘筍和調味攪勻；蓮藕去皮切片，撲少少粟粉係蓮藕片上， 釀入素火腿蓉；燒熱油鑊放入已撲粟粉嘅蓮藕餅， 煎至兩面金黃色便成。 大家可以入嚟Facebook讚下我新開嘅Fans專頁呀! 雀后(添飯)Facebook Fan Page

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素揚げした鶏肉を、色鮮やかなパプリカと炒めて。本格的な中華レシピです。

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