不懂得做蛋餃就不能算是上海新抱啦！
傳統上造蛋餃時的餡料為生豬肉碎，然後於農歷新年開席前蒸熟，餃內有鮮甜的豬肉汁爆出來。
但其實剛煎香的蛋皮最香，所以今次先將餡炒熟，再放入蛋皮內，兩種吃法各有所長。
2013年2月27日星期三
2013年2月2日星期六
薑蔥炒肉蟹 / 豉椒炒花甲 / 白焯有膏瀨尿蝦
炒花甲做法：
斤半花甲，洗淨浸在鹽水三小時以吐沙。煲滾一鑊水，下花甲煮一會，將打開了蓋的逐一夾起隔水，不開蓋的丟掉。洗淨鑊，大火下油爆香蒜薑紅辣椒，再下豆豉碎炒香，下花甲兜炒，下青尖椒炒，灒酒，加一杯水，加蓋煮至滾起，下一小撮鹽，一湯匙糖，兩湯匙老油，兜勻，下生粉水，兜至汁都粘在花甲上，下一小碗的蔥及芫荽碎，兜均，上碟！
2013年1月28日星期一
2013年1月23日星期三
魚到爆！魚頭豆腐湯及煎封魚腩
It's how the story started. I have a left over piece of tofu and thinking what to do with it while wandering in the city. I ran into a traditional market as I decided to buy big fish head for this milky color fish head tofu soup! I bought some fish belly for frying in the same stall, too. Why not? I'm getting myself a nutritious fish lunch for today.
The challenge is not the cooking, but buying bloody fresh fish in the wet market. The plastic bags are still stained with blood no matter how may bags the stall owner tries to give you. And the change he handed to you is with a big fish scale on it, and its soaky wet with the fish blood and sea water... I spend the soaky money immediately for the mushrooms and green onions... And it's also about washing and cutting the slippery fish up. It's not that enjoyable so I'm gonna cut it short.
The dish comes up great and that's every housewife survived the market scene I suppose! And I definitely treated the fish soup like a hotpot that I add in mushrooms, three kinds of fishballs (white fishball, fresh fishball, and deep fried fresh fishball), and even sesame sweet dumplings (芝麻湯丸)! The flavor is so intense, color is so beautiful, and the savory sweet sesame dumpling is the highlight to my fish soup and fish meal as a whole today!
You know, whatever works!
2013年1月19日星期六
2013年1月10日星期四
不要正宗 (意大利黃椒煮雞翼)
I could understand that some people worship cuisine authenticity, but when a dish being authentic means the recipe remains in its certain age of time without any attempt to let improvements available to take place, I doubt the value of the glorious term "authentic".
As cooking makes us human, the extended meaning is more than letting the meat meets fire to kill germs to benefit our survival. It means we take steps forward in arranging ingredients and designing cooking methods as science provides us with nutrition knowledge day by day, so that we human beings are stronger among spices. We are healthier, we live longer, we are more intelligent.
That's why I'm thinking we should reconsider the value of cuisine authenticity. It should go beyond the pleasure of our taste buds, but to go on a higher level in making us feel well, more energetic, and improve our body in the long run. If our food is to sacracfice us, deteriorate our life, mind and will, our wisdom as human being is just non-sense.
So we should unchain ourselves from going absolutely authentic in gourmet we eat and cook, and on the other hand allowing creativity in recipes however make sense!
Like I always bear in mind, cooking has no rigid rules, and we can always use one film title of Woody Allen in the kitchen - "Whatever Works."
2012年12月11日星期二
Festive Tapas - Steak Cubes with Garlic on Coco Chex!
The softness n savory of the steak works so well with the crunchiness and sweetness of the coco chex! And I love the taste of Japanese 7 spice with the chocolate! The taste of the garlic is a bridge to the coco n steak and non the less one of the main contributor!
2012年5月16日星期三
意大利肉醬配薄餅
這個不太複雜，只是食材看來較多，只要將食材都切好及按次序落鍋炒香，便是極美味富含營養的一度菜式。配薄餅更很有中東風味，是容易又成功的Fusion!
材料:
Paratha千層脆餅 1塊
意大利香腸 2條
洋蔥碎 1個
黃、紅椒粒 半杯
西芹粒 1/4杯
蒜片 4顆
麵粉 1湯匙
甜白酒 100亳升
五花上湯 1/2杯
巴西里碎 1/2杯
黑橄欖片 1/4杯
做法:
- 以易潔平底鍋，大火將千層脆餅兩面均煎一分鐘至金黃脆身，盛起。
- 意大利腸去衣，壓平切段，放入同一個鍋內中火炒至出油，加入洋蔥碎炒至香氣滲出。
- 按次序加入 黃、紅椒粒、 西芹及蒜片，每樣材料都要炒出香氣再放新材料。
- 加麵粉炒勻，加入甜白酒，煮至汁液收乾。
- 再加入上湯及即磨黑胡椒，煮至汁液再次收乾。
- 加入 巴西里碎及黑橄欖片，即成!
因煮的時間其實不長，是以薄餅仍是暖的。撕下薄餅，將肉醬放於上同吃，是豐腴又滿足的感受! 我也愛這菜式中加入了大量黑橄欖，使其意式風情顯現之餘，能在不知不覺間吃下多些橄欖，對潤澤皮膚非常有效。
我嘗試過以清水代替五花上湯，出來的味道就是寡了很多，放了五花上湯的，除了令意大利腸的香草味更為突出之外，也帶出了意大利香腸中豬肉的甜味，是令人感覺到此菜更完美的重要細節，謹記!
延伸閱讀: 超簡易上湯 - 五花清湯
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