Tiramisu cup

雞蛋仔

朱古力雞蛋仔

Homemade Chinese Roasted Pork Belly (脆皮燒腩)

 

 

 

材料 Ingredient:

• 五花腩 Pork Belly

調味 Seasoning:

• 紹興酒 Shao Hsing Rice Cooking Wine
• 白糊椒粉少許 a pinch of white pepper
• 五香粉適量 Five Spices Powder 
• 鹽少許 a pinch of salt
• 白醋(可省略) white vinegar (optional)

工具 Tools:

• 肉針 (meat needle)

做法 Method:

1. 五花腩翻轉,用紹興酒塗抹底部 Flip over the pork belly and massage the bottom part with Shao Hsing Rice Cooking Wine
2. 再灑上少許白糊椒粉 Then sprinkle a bit white pepper
3. 然後灑上五香粉 add in five spices powder
4. 灑上少許鹽 sprinkle a pinch of salt
5. 放入雪櫃12小時(皮向上) Keep in fridge (skin side up) for 12 hours
6. 用肉針刺皮表面 Prick tiny holes into the pork skin, do no go into the fat layer
7. 刺後將腩肉放在錫紙上摺疊起來再鋪滿粗鹽 Put the pork belly on tin foil and fold up the side then layer with coarse salt/coarse sea salt (放粗鹽前可塗上白醋 Brush vinegar on top of pork skin if you want but I didn't)
8. 焗爐預熱375°F放入腩肉45-50分鐘 (時間可調整,個別焗爐有不同火力) Goes into preheated oven "bake" for 45-50minutes at 375°F (you would need to adjust your time of baking as it depends on your oven)
9. 腩肉取出抹去皮上的鹽再放入焗爐焗至皮脆 (大概10-15分鐘) Take out the pork belly from oven and remove the salt on top then place it on a rack then back in oven "broil" for 10-15minutes or until the skin is crackling, puffy and crispy

吉祥鮑菇 (Deep Fried Mushrooms)

材料: 鮑魚菇, 青椒, 紅椒
Ingredients: any kind of mushroom, green pepper, red pepper
 汁: 豉油, 鹽, 糖, 生粉水
Sauce: light soya sauce, salt or sea salt, sugar, corn starch mix with water
做法:
Cook:
1) 先將鮑魚菇清洗切片, 外面均勻滾上生粉，放置10分鐘, 放入油鍋，用中火炸至金黃色備用
Clean the mushrooms with wet towel and slice them then coat them with corn starch. Rest for 10 minutes then deep fried till they turn golden brown
2) 青椒, 紅椒落鑊炒熟, 放入少許鹽再加入已炸好的鮑魚菇炒勻
Stir-fried the green peppers and red peppers till cooked.  Add a pinch of salt then add in the mushrooms
3) 放入汁炒勻便可
Add in the sauce

tips:
1) 汁可放可不放
Sauce is optional
2) 鮑魚菇可焯熟先炸或直接炸也可
You can blanch the mushroom completely cooked then deep fried them

豉油皇金菇炒麵 (Stir-Fried Noodle with Soya Sauce and Enoki Mushroom)

材料: 金菇, 甘荀(全部切絲), 芽菜, 炒麵
Ingredients: Enoki mushroom, carrots (shred), bean sprouts, fried noodle
調味: 生抽, 老抽, 糖
Seasoning: Light soy sauce, Dark soy sauce, sugar

做法/煮法:
Cook:
1) 先將金菇, 甘荀絲, 芽菜落鑊炒熟
-Stir fried enoki mushroom, shredded carrots and bean sprouts till cooked
2) 再放入炒麵炒勻加入生抽, 老抽, 糖便可
-Add in noodle and seasoning

素春卷 (Veggie Spring Rolls)

材料: 椰菜, 甘筍, 粉絲, 春卷皮
調味: 鹽, 胡椒粉

做法/煮法: 參考"腐皮卷"
http://chengszone.blogspot.ca/2013/10/blog-post_9353.html

腐皮卷 (Pan-Fried Beancurd Skin Rolls)

材料: 腐皮, 椰菜, 乾木耳, 粉絲, 甘筍
調味: 鹽

做法:
1) 乾木耳, 粉絲浸軟備用
2) 甘筍, 椰菜切絲
3) 將木耳, 粉絲,椰菜, 甘筍落鑊炒
4) 加入適量鹽炒熟
5) 將(4)用腐皮卷好再落鑊煎/炸至金黃便可