滷肉飯 （using Apple Cider Soda）

1.準備市場就買得到三層肉（建議三層肉，因為瘦肉與肥肉分布均勻）
2.先將三層肉加入紅蔥頭、醬油150cc、白糖三匙 炒過先上色
3.放入電鍋，可以再放水煮蛋、豆腐、豆干 20分鐘～30分鐘
（因每個人家中電鍋功率不同）建議打開發現不夠在煮就可以）
＃比例 2:1
1.一罐600cc的蘋果西打：清醬油150cc 
2.紅蔥頭、白糖三匙、五香粉15~20g、胡椒粉10克

marble taro bread

https://food52.com/recipes/36519-marble-taro-bread-like-85c-degrees-bakery

Makes 6-8 buns of about 6 inches

Ingredients for milk bread {1st & 2nd proofing}

• 3cups bread flour
• 1teaspoon active dry yeast
• 1/4cup white sugar
• 6tablespoons melted unsweetened butter
• 1/2cup warm whipping cream
• 1/2cup warm water
• 1teaspoon salt
• 1large egg
• 1egg white
• 1teaspoon active dry yeast (2nd proofing starts here)
• 1tablespoon white sugar
• 1egg white
• 1/2teaspoon salt

1. Heat your oven to 150F (65.6 celsius). You will be using the oven at this temperature simply to place the dough on top in order to quicken the rise. In a stand mixer bowl with a dough hook attachment, mix the bread flour, yeast, and sugar thoroughly. Then add melted butter, warm cream+water, salt, and eggs. Turn up the motor to medium speed and knead until well mixed, scraping sides as needed. The dough should be very elastic and slightly sticky, but not to the point where you can't get it off your skin. Sprinkle flour if it's too wet. Form dough roughly into a uniform sphere and move it to another bowl. Cover with damp towel and place on top of 150F heated oven FOR ONE HOUR. If you choose to rest the dough much slower, you can place it on top of the fridge for about 2-3 hours. Meanwhile, move on to the other steps.
2. Punch out the air out of the dough. Tear into six equal pieces and put back into the stand mixer bowl with a dough hook attachment. Add the yeast, sugar, egg white, and salt and knead until well incorporated and it's elastic and smooth. Cover with damp towel and let it rise in room temperature for 15 minutes, but it shouldn't double up in size fully, only to about 80-85% its fullness.

Taro Filling and Top Crust Dough

• 4cups peeled and cubed raw taro***
• waterfor boiling
• 1/2teaspoon salt
• 1/2cup white sugar
• 2tablespoons room temp butter
• 1cup all purpose flour (for water crust portion)
• 1/4teaspoon salt
• 3tablespoons neutral flavored oil like safflower
• 2-3tablespoons cold water
• 1cup all purpose flour (for oil crust portion)
• 1/4teaspoon salt
• 1/4cup neutral flavored oil like safflower
• 7 dropspurple food coloring (or mix 5 blue+5 red)

1. ***When handling raw taro, always keep in mind that it contains toxic crystals that can eventually cause ailments and itchy skin. It's completely healthy and good for you when it's cooked, but do use gloves when handling.*** Once again, I recommend making the taro filling a day in advance to lighten up the work load. Boil the peeled and cubed taro in water with salt. It's fully cooked when it's mushy and easily mash-able. Drain the water and mash with sugar and butter. Set aside.
2. For the topping of the bread, you will knead two different doughs, but it's simple so not to worry. Start with the water dough. In a mixing bowl, knead all the ingredients in the stated order. Make sure not to over mix. Then tear into 6 equal pieces and set aside.
3. For the oil dough, mix the flour and salt in the stand mixer bowl with paddle attachment. You can do it by hand but it will be much harder to mix in the food coloring. Add the purple (or 5 drops blue+5 drops red) food coloring to the oil and mix as much as possible, keeping in mind the oil will make the colors trap in bubbles so they won't mix perfectly, but that's okay. Tear into six equal pieces. Place both doughs in the freezer until the yeast dough is ready. On a lightly floured surface, roll out each water dough into disks of about 5 inches in circumference. They won't be thin like dumpling skin--a bit thicker. Now form one purple oil dough into a ball and place it in the middle of one water dough disk. Wrap the disk and seal it around the purple dough completely. Sprinkle flour and roll it out into a thin oval. I had a hard time doing this because I was running out of time, but try to make it really thin. Roll the flattened out doughs into a cigar, cut in half lengthwise, place both parts on the surface with the spiral pattern upwards, and press them down. Again, roll each dough flat and repeat this process with the rest. Set aside.
4. Now for assembling, Heat your oven to 350F (177C degrees). Tear the milk yeast dough into 12 equal pieces. Roll the pieces as big as possible. Spoon a good amount of taro filling onto one oval disk, leaving about 1/2 inch room on edges. Cover it with another oval disk and roughly seal them. Roll into a log and place one of the rolled out oil+water crust disks on top. Dust with flour lightly on top. Repeat this process with the rest and you should end up with 6 large buns. Bake for approximately 26-28 minutes or until the yeast dough is lightly golden and springy. Enjoy straight out of the oven! Later wrap with plastic wrap and refrigerate, then serve heated slightly. Keep in mind taro can go rancid quicker than it looks. Related Posts Plugin for WordPress, Blogger...

皮蛋瘦肉粥

皮蛋瘦肉粥

皮蛋瘦肉粥
材料
胛心肉(前腿肉)350g (about 1 and 1/2 cup),白米250g (1 and 1/2 cup),冷水2500cc about 8 cups,

鹽1/2大匙,
米酒30cc,薑片3片,白胡椒粉適量
(鹹度依照個人口味調整)

醃肉調味料:米酒1大匙,鹽1/4小匙
配料:
皮蛋,薑絲,油條,蔥花各適量

步驟:
1.胛心肉切成約0.5cm的小丁狀,用醃肉調味料醃漬30分鐘
2.白米洗淨,加入冷水及薑片,米酒,鹽,白胡椒粉
3.最後將醃好的肉丁加入
4.小火熬煮約1個小時至米粒完全軟爛


5.皮蛋切成小丁狀,油條放入微波爐中微波30秒折成小塊
6.將皮蛋丁及薑絲加入到煮好的粥中小火熬煮5-6分鐘
7.最後灑上蔥花,適量油條即可



註:
胛心肉(前腿肉)適合長時間燉煮,口感不會乾澀.

recipe credited to Carol Easy Life 

紅豆藕粉涼糕

1. Lotus root powder 130 g
2. corn starch 20 g
3. water 150 g
4. water 300 g
5. fine sugar 70 g
6. red bean paste or purple yam paste or taro paste 300g
cooked corn starch (microwave it) good portion for coating.

https://www.youtube.com/watch?v=wz6FQwk5_kM

Mix 1,2,3
boiling 4 and 5 then pour in to the 123 mixture, if not sticky then cook it a bit more

layer the gooie mixture 1/2 , then paste, then  remaining 1/2 then steam it, 10-20 min. until the texture is clear (translucent)

trick: pour a bit of hte gooie mixture into the paste and mix it, this will help the filler to stick better with the top and bottom cake layers.

越式香茅豬扒

https://tw.news.yahoo.com/越式香茅豬扒飯-081816154.html

快鍋做油飯

I follow mao mao ma's recipe with some variations.

I use small dry scallops so I have to double the number to 5-6 of them.  I also use small dry mushrooms to avoid cutting so I just grab a batch instead of using 4 big ones.  I use regular white wine and I used two sausages instead of just one.  The sticky rice used this time is the short grains, not sure if it will make a different if long grains is used instead.
干贝油饭 was quite a hit when Nb came home to join us for dinner this weekend.

各式鹵味

Marinated Beef Shanks plus eggs/bean curd using mao mao ma's recipe as base with some variation

I follow the recipe

茶香酱牛肉

pretty much except I was using one big beef shank, and I use a 鹵包 and two green tea bags to replace all the spices.

I broil the eggs and peel the shells and place 8 eggs in the broth/sauce plus 4 bean curds in the first batch, and then I take all of them out to cook the beef shank next.

The beef shank also did not set in fridge overnight, I just barely marinated it for  maybe 3 hours as I was in a hurry to cook everything.  It still come out pretty good.  I cook both batches for 35 min. setting in the instant pot.

Thinking of making more eggs and perhaps add chicken wings.  But chicken wings need to be cooked first in water then rinse in cold water. also want to make one

秘制卤猪舌