Tag: traditional

Cooking, Savoury

清淡厚切XO醬臘味蘿蔔糕

不少酒樓製作的臘味蘿蔔糕都加入了味精,而且味道一般都比較重,喜歡煎香蘿蔔糕後沾辣醬、甜醬和蠔油,或者喜歡蒸蘿蔔糕後淋上醬油的最好還是選擇味道較清淡的蘿蔔糕較為健康。 份量剛好到loaf pan一半,切件煎香後厚度大小更適中。 另外我比較喜歡有厚切蘿蔔口感的蘿蔔糕,所以我將蘿蔔切厚條,而且製作時間還比起刨蘿蔔絲更短! 材料:(1個20.3cm x 9.8cm x 6.3cm loaf pan份量) -250g 白蘿蔔 -1茶匙紅蔥醬 -1茶匙XO醬 -2茶匙米酒 -1茶匙海鹽 -90g 粘米粉 -15g 澄麵 -1條臘腸 -3粒冬菇 (浸軟) -1粒瑤柱(浸軟) -5粒蝦乾或者少許蝦米(浸軟) -200ml 無鹽雞湯 做法: 1.先將臘腸、瑤柱、冬菇、蝦乾切粒然後爆香,備用 2.將白蘿蔔去皮切成厚條,洋蔥切小粒然後爆香,加入米酒、海鹽和雞湯煮大約10分鐘,將雞湯放涼 3.將粉類攪勻然後將已放涼雞湯先加入再放入蘿蔔條和洋蔥 4.加入臘腸、瑤柱、冬菇、蝦乾然後攪勻 5.倒進loaf pan內然後蒸大約60分鐘 p.s. 以上做法和份量味道比較清淡,如果喜歡較濃味可以不用洋蔥使用乾蔥爆香,另外改用有鹽雞湯。

Cooking, Making

How to debone chicken wings in 1 minute?

If you’re interested in my previous post about making the traditional stuffed chicken wings, check out my tutorial on how to debone chicken wings in just 1 minute!   有興趣在這個週末嘗試做糯米釀雞翼,不如看看我的1分鐘雞翼去骨視頻教學分享: [youtube https://www.youtube.com/watch?v=maFu-Zx7Ve8?ecver=1]

Cooking, Savoury

Chilled slow cook duck wings

| Chilled slow cook duck wings | This is one of the very famous local finger food in Hong Kong, it can be served chilled or hot, depending on your preference. The best part is the soup that slow cooks the duck wings, don’t throw them away! Save the soup to stew abalone, sea cucumbers […]