韭黃蝦仁水餃 Yellow Chive Shrimp and pork dumplings

韭黃蝦仁水餃

食材：

草蝦仁90克、豬絞肉30克、韭黃25克、薑5克、蒜仁2顆、水餃皮15張、雞蛋1顆、玉米粉2大匙

調味料：

白醋1大匙、鹽巴、糖、醬油、香油

做法：

1.取韭黃切小丁、薑切末；沾醬：取蒜拍扁+醬油1大匙+白醋1大匙+香油1茶匙拌勻備用。

2.內餡：取蝦仁吸乾水分拍扁放入水晶碗，加入豬絞肉、鹽1茶匙、糖1茶匙、蛋白1/4顆抓醃摔出筋性，再加入少許玉米粉拌勻。

3.起鍋熱香油，放入韭黃頭稍微拌炒後，與薑末、韭黃丁一起加入步驟2水晶碗內拌勻成內餡。

4.取水餃皮拉成長橢圓狀，放入適量內餡後，邊緣沾上少許清水，將水餃皮對摺合上，再以雙手掐緊捏成水餃狀。

5.起滾水鍋加鹽1大匙，關火放入全部水餃後，開火滾煮至水餃浮起，再轉中小火滾煮約2分半鐘，即可將水餃撈出入盤；食用時，搭配沾醬一起吃即可。

韭黃蝦仁水餃

食材：

草蝦仁90克、豬絞肉30克、韭黃25克、薑5克、蒜仁2顆、水餃皮15張、雞蛋1顆、玉米粉2大匙

調味料：

白醋1大匙、鹽巴、糖、醬油、香油

做法：

1.取韭黃切小丁、薑切末；沾醬：取蒜拍扁+醬油1大匙+白醋1大匙+香油1茶匙拌勻備用。

2.內餡：取蝦仁吸乾水分拍扁放入水晶碗，加入豬絞肉、鹽1茶匙、糖1茶匙、蛋白1/4顆抓醃摔出筋性，再加入少許玉米粉拌勻。

3.起鍋熱香油，放入韭黃頭稍微拌炒後，與薑末、韭黃丁一起加入步驟2水晶碗內拌勻成內餡。

4.取水餃皮拉成長橢圓狀，放入適量內餡後，邊緣沾上少許清水，將水餃皮對摺合上，再以雙手掐緊捏成水餃狀。

5.起滾水鍋加鹽1大匙，關火放入全部水餃後，開火滾煮至水餃浮起，再轉中小火滾煮約2分半鐘，即可將水餃撈出入盤；食用時，搭配沾醬一起吃即可。

滑蛋虾仁饭 Cantonese style light fried rice covered with running eggs and shrimps

https://www.youtube.com/watch?v=n-dmf-SBV18

shrimps divined, use the shells to make broth, marinated with salt, white peppers and white wine.

材料：草蝦10尾、韭黃4根、蔥1根、蛋2顆、蓮藕粉1大匙、白飯1碗、白胡椒、香油 1. 蛋打好、蝦子去殼開背、蔥切蔥花，備用 2. 鍋內水煮滾後，加入蔥花、鹽(或魚露)、白胡椒，先調好味道 3. 加入蝦仁，等變紅、捲起來煮熟後，關小火用蓮藕粉勾芡(可稍微濃一點) 4. #重點：淋上蛋液，不要太快攪拌，才能讓蛋結塊， 然後用湯匙輕輕撥動(不要攪拌它) 5. 加入韭黃，稍拌即可關火，滑蛋蝦仁淋在白飯上，灑點香油，完成

Ingredients: shrimps 10-12 pieces, yellow chives 4 stalls/a small bunch, 1-2 green oninon diced, 2-3 eggs, corn starch or lotus root powder 1 TB, cooked rice 1 bowl, white pepper, sesame seeds oil

1. mixed the eggs, shrimps divined, use the shells to make broth, marinated with salt, white peppers and white wine (optional).

2. once the water is boiling, added diced green onions, salt/or fish sauce for more favor, white pepper to season the broth

3. added the peeled shrimps, once turn orange, keep the fire to low temp and then add in the starch water

4. pour in the egg mixture but DO NOT stir right away, wait to let the egg set then gently flipping with a spoon (still do not stir)

5. add in the yellow chive and mix gently then turn off the fire completely. pour the egg/shrimp mixture to the rice then sprinked with some sesame seed flavor oil.

肉餡多汁，蔬菜香甜！！四種鑲肉料理，蔬菜和肉類的完美結合！ Stuffed Sweet Bell Peppers

I made the sweet pepper version of these dishes yesterday and it was a hit :)

四種鑲肉料理 吃肉 也吃到滿滿的蔬菜 基礎肉餡這樣做 基礎肉餡 材料: 豬絞肉 1200克 minced pork 1200g 蛋 2顆 egg 2 蔥 50克 green onion 50g 薑 50克 ginger 50g 蒜 40克 garlic 40g 米酒 2大匙 cooking rice wine 2tbsp. 醬油 2大匙 soy sauce 2tbsp. 鹽 1大匙 salt 1tbsp. 糖 1/2大匙 sugar 1/2tbsp. 太白粉 1大匙 tapioca starch 1tbsp. 日式醬汁 材料: 日式醬油 2大匙 bonito sauce 2tbsp. 味醂 2大匙 mirin 2tbsp. 米酒 1大匙 cooking rice wine 1tbsp. 水 100毫升 water 100ml 芡汁 適量 thicken sauces q.s. 作法 1.先將市售豬絞肉用刀剁出黏性後備用。(肉餡口感更紮實) 2.在絞肉中依序加入蔥、薑、蒜、米酒、醬油、鹽、糖和太白粉抓勻，倒產生黏性即可。(同一方向抓 肉餡不散) 3.將肉餡蓋上保鮮膜，冷藏30分鐘。(冰過更好塑型) 一.番茄鑲肉 材料: 番茄 4顆 totato 4 基礎肉餡 400克 作法: 1.將番茄剖半，用湯匙挖出中間的囊籽備用。 2.將番茄的囊籽(約40克)加入基礎肉餡中抓勻。(增添風味 吃起來酸甜開胃) 3.在番茄中心塗上適量的太白粉，填入肉餡，並在肉餡表面再塗上適量太白粉。( 4.在熱鍋中加入適量油，將肉面朝下，煎到表面微焦，即可翻面。 5.加入日式醬油、味醂、米酒、水和適量的芡汁，待肉餡和番茄微微分離，芡汁收乾即可起鍋。 二.香菇鑲肉 材料: 香菇 7朵 mashroom 7 基礎肉餡 400克 作法: 1.將香菇去掉蒂留下備用。 2.將香菇蒂(約40克)切碎加入基礎肉餡中抓勻。(增添口感 Q彈有勁) 3.在香菇塗上適量的太白粉，填入肉餡，並在肉餡表面再塗上適量太白粉。 4.在熱鍋中加入適量油，將肉面朝下，煎到表面微焦，即可翻面。 5.加入日式醬油、味醂、米酒、水和適量的芡汁，待肉餡和香菇微微分離，芡汁收乾即可起鍋。

三.甜椒鑲肉 材料: 甜椒 2顆 red pepper or yellow pepper 2 基礎肉餡 400克 作法: 1.將甜椒剖半，用湯匙挖出中間的囊籽備用。 2.將部分甜椒(約50克)切碎加入基礎肉餡中抓勻。(增添風味 爽脆清甜) 3.在甜椒內層塗上適量的太白粉，填入肉餡，並在肉餡表面再塗上適量太白粉。 4.在熱鍋中加入適量油，將肉面朝下，煎到表面微焦，即可翻面。 5.加入日式醬油、味醂、米酒、水和適量的芡汁，待肉餡和甜椒微微分離，芡汁收乾即可起鍋。 四.苦瓜鑲肉 材料: 苦瓜 2條 bitter gourd 2 基礎肉餡 400克 作法: 1.將苦瓜切斷，用湯匙挖出中間的囊籽和內膜備用。(膜去乾淨才不苦) 2.將切剩的苦瓜(約50克)剁碎加入基礎肉餡中抓勻。(增添口感 爽脆香味更足) 3.在苦瓜內層塗上適量的太白粉，填入肉餡，並在肉餡表面再塗上適量太白粉。 4.在熱鍋中加入適量油，將肉面朝下，煎到表面微焦，即可翻面。 5.加入日式醬油、味醂、米酒、水和適量的芡汁，待肉餡和苦瓜微微分離，芡汁收乾即可起鍋

 https://www.youtube.com/watch?v=YyUWZaak950

less oily air fried Taiwanese pop corn chicken (台式鹽酥雞 空氣炸鍋 作法）

less oily air fried Taiwanese chicken pop corn

chop a package of skinless chicken dark meat in small chuck

season with light soy sauce, vegetarian oyster sauce, white pepper powder, Sichuan pepper corn powder 花椒粉，five spice powder, garlic powder, fermented bean curd （1 腐乳 cube), lastly coated with either 1 egg and/or corn starch powder.  Marinated for at least 1/2 hour.

Coated each chuck with the 地瓜粉 (Taiwanese potato/yam starch), then pour oil in fry pan to pan fry them till it's oated with golden brown (no need to cook it through)

Then move the batch to the air fryer and cook for about 10-15 min.  (turn or toss half way), temperture is set about 360 F.

Korean Spicy BraisedTofu (Dubu Jorim)

 

Ingredients

• ▢16 oz firm tofu
• ▢1 tablespoon oil
• https://www.simplyrecipes.com/dubu-jorim-korean-braised-tofu-recipe-6544036 (adding rice flour to make it more crispy)

Sauce:

• ▢1 1/2 tablespoons soy sauce
• ▢1 tablespoon sugar
• ▢1 stalk green onion (stem removed and cut into small rounds)
• ▢2 cloves garlic (minced)
• ▢1 1/2 tablespoons Korean red chili power
• ▢1 red chili (seeded, pounded with mortar and pestle, optional)
• ▢1 teaspoon white sesame
• ▢1 tablespoon sesame oil
• ▢1/3 cup water

Instructions 

• Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
• Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
• Transfer to a serving platter and top with chopped scallions. Serve at room temperature.

Carrot salad from Korean Show

1 carrot shredded thin

add sea salt 

drain the excess water after about 10 min.

add  about 2 T olive oil, a dash of salt, a dash of pepper, 1 T vinegar,  add 2 t of curry powder, add a good/fair amount of honey (not too much), then sqeeze in the fresh orange juice from one orange (about 1/2, use the other half to slice the orange to garnish (see picture below) .

grated some orange zest to garnish

lastly,  some hot/dried pepper can be added on top drizzled with some favorite seasoned oil if making this as a meal with the rice/bread, layered with the homemade tofu/cashew cream dip and avocado slices.

Mango Coconut Chia Pudding

 

• 1/2 cup lite coconut milk
• ▢1/2 cup unsweetened almond milk
• (or can use 1 whole cup of coconut milk instead)
• ▢3/4 cup fresh ripe champagne mango, diced
• ▢4 tbsp chia seeds
• ▢1 tbsp sweetened shredded coconut
• ▢4-6 drops Nu-Naturals liquid stevia, or monk fruit, sugar/honey to taste

Combine all ingredients in a large container. Mix well and let it sit 30 minutes, then mix again. Refrigerate overnight or at least 5-6 hours, until the seeds expand and thicken.