關於 肥 媽 砵仔糕 ，我們在網路上蒐集到這些相關的討論、資訊與評價

#思鄉的胃

身為一個香港出生
台灣長大的人，
每次大家講到家鄉味，
我就馬上可以列出兩張大清單，
因為我想念台灣也想念香港美食。

香港的早餐是這樣，
可以來個奶醬多
也能是碗出前一丁餐蛋麵，
或是奶茶配個法蘭西多士，
就是那麼油膩，
但偶爾吃還可以。

香港的法國吐司就是法蘭西多士，
重點麵包要用白吐司，
裡面要抹上花生醬
外面沾完蛋汁後是要用炸的，
最後放上奶油和糖漿，就完成...
炸出來的麵包外酥內軟超好吃，
肥滋滋又罪惡，
但偶爾一次還是很過癮...

發現不炸也可以，
用鑄鐵鍋放油煎
也是香噴噴
有了鍋氣就是不一樣。

寫到這...還想吃咖哩魚蛋/煎鑲三寶/碗仔翅
/砵仔糕/腸粉/山水豆腐花/車仔麵
以及熱騰騰剛出爐的蛋塔和菠蘿飽
真的不知道何時能再回去吃個夠啊！？

#沙沙的德國小食堂 #西多士 #香港美食
#道地小吃 #茶餐廳 #美食自己做
#媽媽日常 #好好味 #德國 #封城日記
#alisasküche #instagood #foodie #Hongkong #Frenchtoast #yummy #cooking #mumoftwo #kitchen

你們呢？
喜歡什麼樣的香港美食？

今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結，只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special

✨✨✨✨✨✨✨✨✨✨

和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙

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豉油雞
材料: 光雞一隻，薑.蔥.乾蔥頭.老抽二湯匙，片糖半塊，半碗紹興酒或一至二湯匙玫瑰露，細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身，將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中，
每10分鐘轉雞身一次，共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
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📌白灼牛肩胛
材料
📌 牛肩胛一碟（按照自己份量需要）
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水，把薑粒和酒放入煲內，煮滾。
3. 牛肩胛一片片分開，加入生粉撈均。
4. 葱切絲用水稍浸，之後瀝乾。辣椒切片或粒，之後和葱撈均。
5. 用碗把鼓油，麻油和少許步驟4的葱和辣椒，撈均。
6. 準備一隻碟，放入步驟4剩餘大半的葱和辣椒鋪底，備用。
7. 牛肩胛一片片放入煲中，灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上，之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油（步驟5），即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
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📌砵仔糕
材料：
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜，然後用水浸過紅豆煲滾至熟,不要開蓋，焗一個鐘, 盛起紅豆備用)
做法：
1) 先把小碗輕輕掃油，蒸熱
2) 粘米粉，粟粉放在碗來,先放入1/3的85ml水入碗內，用手把水搓入粉內，再加入1/3的水、將水搓入粉內至成團，再加入餘下的水，搓均，放一旁備用
3) 切碎棷糖及片糖，放入煲內，加入150ml 水，煲至糖完全溶解
4) 糖水大滾後，先再拌勻粉漿，然後分三次把已煑滾糖水撞入粉漿，邊撞，邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內，然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.

今日Urban Touch永吉街三陽號食品，搵到袁太aka肥媽。

肥媽和老公高佬明在中山鄉下是鄰居，長大後，兩人各自移居香港，在中環街市重遇，繼而相戀。高佬明是位工作勤奮的上海點心師傅，上司建議他兼營上海脆腐皮生意，並借他兩萬元讓他創業。高佬明便開始在工餘時間做上海脆腐皮批發，由於脆腐皮太脆，包裝時常留下大量碎片，肥媽便把碎片袋好，在結志街擺賣。

街邊檔後來變成排檔再變成地舖，銷售的不再只是脆腐皮，還有高佬明拿手的包點，肥媽拿手的菜式。舖頭曾開在結志街，亦曾開在嘉咸街，隨着嘉咸街重建，來到了永吉街。上星期訪問肥媽時，桌子上有肥媽做的砵仔糕、蘿蔔糕、豬手、五花腩、燻魚、雞翼，還有試菜中的芋蝦、笑口棗等。店內還售賣調味料、花茶、涼果，有些醬料由肥媽親手製作。

?更多有關甜品的教學影片，一Click即到！
【芒米糯米糍最佳的做法】https://youtu.be/RNXVJqpXtHc
【家常砵仔糕簡單做法】https://youtu.be/bw9HRIktfJA
【港式蛋撻之薑汁蛋撻】https://youtu.be/3qjXLuX31k0

?或者你會感興趣？
【特濃奶味日式手撕煉奶包】https://youtu.be/mRauYj1vt-g
【卡邦尼意粉輕易做】https://youtu.be/hSmpX-dXe98
【饅頭這樣做好好吃】https://youtu.be/pgMsnyKNmF4

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