我要喝湯!!
食譜 (recipe), 飲食 (m-food) October 3rd, 2007
自從由香港回來, 昨天才是第一天真正的休息… 沒時間煮, 自然吃得不太好, 很想喝湯, 過兩天就煲吧! 煲甚麼呢？看看以下。
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酷熱的夏天過去了，天高雲淡的秋季隨之而來。在這由熱轉涼的季節裡，人們養生保健又應當注意什麼呢？夏天喝的是消暑解熱的湯水，秋天又應該喝什麼湯呢？祖國醫學告訴我們：養生必須要注意天人相應，適應季節氣候的變化，避免外邪侵犯才不易生病。秋天的主氣是 “燥”，燥邪侵犯人體就會出現一系列乾燥的症狀，如皮膚乾燥皸裂、毛髮不榮，口乾、鼻乾、嚥乾，舌乾少津、少汗，乾咳無痰或少痰，甚或嚥喉腫痛、痰中帶血、大便秘結等等。要減輕或防止秋燥的發生，我們應該適當多補充一些水分，多喝一些湯水。這些湯水應該是“清潤”的。清潤的湯水可以滋潤我們的肌膚和內臟，減輕燥邪對肌體的傷害。下面介紹幾款適合秋天的靚湯。
◆羅漢果白菜乾湯
每次選用羅漢果1/3-1/2個，白菜乾50克，瘦豬肉100克。用清水將羅漢果、白菜乾洗淨，瘦豬肉洗淨切粗件，三物同放進湯煲內，先用武火後用文火煲湯，使菜乾變軟爛即可。本湯能養陰清肺、潤燥化痰。
◆沙參玉竹煲老鴨湯
本湯選用沙參50克，玉竹30克，老鴨（大者半只，小者一只）。先將老鴨去毛及內臟洗淨，切粗件；沙參、玉竹洗淨。用中火至文火煲煮一個半小時，調味即可。本湯能滋陰潤肺，養胃生津。
◆冰糖燉木瓜
選熟木瓜（小者一個，大者半個），去皮去核切件，放入燉盅內，加進適量冰糖，隔水燉1小時。本品有養陰清潤養顏之功效。
◆劍花煲豬肺湯
劍花乾品30克（若是鮮劍花則取250克），鮮豬肺300克。先將豬肺用清水灌洗乾淨後，切粗件；劍花用水稍浸洗淨。然後將二者放進瓦煲內，加進適量清水，先用武火後用文火煲煮一小時，調味即可。本湯有潤肺清熱、補肺止咳的功效。
◆南杏仁燉雪梨湯
取南杏仁12克，雪梨一個，白砂糖30克。先將南杏仁用水稍浸泡去皮，雪梨切成四塊。將杏仁、雪梨、白砂糖一齊放進燉盅內，加清水200毫升，隔水燉1小時後，飲湯食雪梨。本湯有清熱生津、化痰止咳、潤肺的作用。
◆冰糖銀耳湯
先將銀耳洗淨去雜質，加冷開水浸泡1小時。然後將已發好的銀耳放進燉盅內，加進適量冰糖和冷開水，隔水蒸2小時。本湯有滋陰潤肺、生津止咳的作用。
（文／中山大學附屬一院主任醫師 黃業芳） 轉載自Xinhuanet.com
12345小排骨
食譜 (recipe) April 25th, 2007
又稱為…高昇排骨
材料:豬小排半斤
調味汁:一瓢酒(小湯瓢) 二瓢烏醋 三瓢糖 四瓢醬油 五瓢水
作法:把排骨和以上調味汁一起放入鍋裡拌勻 開中火 等水收乾後即可上桌
OR…
先用大火煮開後改小火慢煮約20分鐘至排骨已熟透可食
Souffle au Chocolat et au Grand Marnier (by JL)
甜品 (sweet tooth), 生活 (m-life), 食譜 (recipe), 飲食 (m-food) February 13th, 2007
“Genius is one percent inspiration and ninety-nine percent perspiration” - This is the phrase that’s always lingering in my mind lately.
Quite a while ago, JL, KC, AH, DC and I went to VN’s house for a baking night. JL, who’s our designated baker in the group, was somehow made to conduct this experience with us. It was her first time making Souffle. By the time I got there, she had already beaten the eggs and mixed with the chocolate. With the reference to the recipe she got from the food network website, she quickly finished the preparation and put the mix in the oven.
The mix gradually raised. Looking through the window, I could feel the excitment of creation (although I didn’t make it). To me, there are two major types of people, creator and maintainer. (Intentionally left out the third type - the beneficiary/enjoyer.) I would say most of the time I’m a maintainer in the house. That’s why I’m always excited to see the creation of stuffs (food).
Can’t remember how long it took… Finally the souffles were done; we took it out and they are ready to be consumed. If you don’t eat them immediately, they’re gonna “fall”. So we all digged in right away. They were good! JL used the orange peel and it went really well with the souffle even though I’m usually not very fond of orange + chocolate.
After that we had the [yellow tail] wine… enjoyed the Bewitched. By the time we finished this movie and started the Finding Neverland, I was totally exhausted. 2:30am. Time to go home… It was a great night. Now that JL is taking baking course, it somehow inspires us (me) that we (I) should also persue whatever we’re (I’m) interested in.
Finally, thank JL for giving me her permission to post the pictures of her souffles on here.
FYI: Souffle au Chocolat et au Grand Marnier: recipe.
A Taste of Shanghai 小南國
中菜 (chinese), 食譜 (recipe), 飲食 (m-food) January 30th, 2007
Quite a while ago… On a rainy Friday night, we came to this Shanghainese restaurant. I’ve been wanted to try it since one day I drove by the plaza and saw the name of the restaurant. It caught my attention because I used to frequent the 小南國 in Hong Kong. I like the food there, including the dessert 心太軟 (Heart too soft = stuffed red date)
心太軟 - 最具代表性的蘇杭名點之一。將紅棗用水泡軟瀝乾，對切去籽後備用，糯米粉加水搓成粉團，再揉成小粒狀釀入紅棗心中，以大火蒸十分鐘至熟後，淋上由桂 花醬與冰糖煮成的糖漿。心太軟的滋味香Q甜軟，咀嚼紅棗，漸漸散開的甜味充滿口中，格外滑嫩順喉。 (More…)
That night, we ordered another famous Shanghainese dish - 東坡肉 (slow-braised pork belly). There are so many different versions of stories about how this dish got named after a Chinese poet, a scholar. (More…) But looking at these cubes of braised meats, how exactly it got its name somehow didn’t really matter to me. The belly consisted of half fat and half meat, but when you eat it, it shouldn’t taste as greasy as it may look. The slow-braised pork belly there was actually quite good. 3 pieces per person, plus a bowl of rice! Yummm… It tasted good - somehow reminds me of “lard + rice” (豬油撈飯) Not very healthy, but it’s ok… I’m not eating that everyday. (More…)
We also ordered the 蘿蔔絲餅 (Turnip Cake… this name is quite misleading since the turnip cake i’m talking about here is made in a way that shredded turnip mixed with green onion, dried small shrimps is put inside a dough, and baked.) The turnip cake we had was so-so… the turnip was a bit raw, and the crust was kinda hard.
(Two recipes of this cake: 1, 2)
Since we only ordered two things, it’s not fair to judge the restaurant based on that. However, I found that it took them a bit too long to cook/deliver the food. Given the size of the restaurant, the turnover should be faster. Service was ok. The dinner was about $20ish.
FYI: A Taste of Shanghai 小南國
360 Highway 7 East. unit 15-16 Richmond hill. (富景商場內)
Tel: 905-707-7355
田雞腿煲仔飯
生活 (m-life), 食譜 (recipe), 飲食 (m-food) July 5th, 2005
常常外出吃飯，有時候真的很厭倦／很膩。加拿大國慶的長週末，與家人買菜的時候買了一個萬用沙鍋。它寫著20C - 460C急冷急熱不怕破，看起來好像很耐用。然後又看到有田雞腿賣，靈機一觸，不如弄一個田雞腿煲仔飯吧！天氣是有點熱，但想到田雞腿的鮮嫩甜，就管不了天氣了。
先用煲仔煮飯
準備餸菜：其實也是很隨意的。
四個冬菇切片、一些雞胸肉、一些田雞腿、一些大頭咸菜切絲、一些薑絲，
再加上醬油、豆粉、糖醃一下。
等到飯”咇哩叭啦”水開始蒸發掉的時候，就把剛剛準備好的餸菜材料放到飯面煮。
把鍋蓋起來，等幾分鐘，聽聽鍋底是不是開始發出”咑咑”聲。
因為餸菜裡的油會滲下去，碰到很熱的鍋底就會發聲。
開蓋一看，搞定！
再來一個近鏡
再燙一些油菜，就可以開飯啦！這都是自己想出來的做法。後來聽說煮煲仔飯，應該要先把米浸泡三小時，瀝乾水份，用鍋煮滾水，放入浸泡好的米，用筷子攪拌，水再次大滾快乾就轉中火，當米的水份快乾的時候就把準備好的餸菜材料均勻地鋪在飯面。加上蓋子轉大火燒半分鐘，然後再轉小火煮兩三分鐘，最後開大火十五秒左右讓鍋底有飯焦。
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