關於 black head remove ，我們在網路上蒐集到這些相關的討論、資訊與評價

《懶人宅急煮》EP3 有得睇啦！
一齊整超開胃嘅酸菜魚🐟

#懶人宅急煮 #LazyHomeCooking #酸菜魚 #BoiledFishFilletswithPickledCabbage
#孫慧雪 #雪雪 #SnowSuen #ChillGOOD #ChillGOODTV
#用最少嘅力做最正嘅美食 #懶人恩物
#附英文翻譯 #EnglishSubtitle

材料：
桂花魚 ... 1條
鹹酸菜 ... 150克
芽菜 ... 50克
白蘿蔔 ... 60克
野山椒 ... 10克
紅辣椒 ... 1條
薑片 ... 10克
芫荽 ... 10克
蔥花 ... 10克

醃料：
鹽 ... 1茶匙
胡椒粉 ... 1茶匙
啤酒 ... 20ml
生粉 ... 2茶匙
蛋白 ... 少量

調味料：
鹽 ... 1茶匙
糖 ... 1茶匙
胡椒粉 ... 1茶匙
醋 ... 1茶匙
魚露 ... 1茶匙

食譜:
第一步 起魚片，切鹹酸菜
第二步 將魚骨和魚片各自用啤酒和清水均勻地攪拌，攪拌乾淨後撈出 備用
第三步 魚片加入醃料，攪拌，待完全吸收備用
第四步 起鑊，開滾水，烚鹹酸菜約一分鐘，隔水備用
第五步 落油，炒芽菜，備用
第六步 落油、薑，把魚頭、魚骨煎至金黃色
第七步 把酸菜落鑊炒香，直至開始乾身微焦，然後落油爆香其他菜料
第八步 加熱水，大火滾起後，加入魚頭，然後調至中火煲3分鐘，芽菜放在碗底
第九步 魚湯加入魚露、糖、胡椒粉、醋調味，煮好之後把所有材料撈起，放入鍋中
第十步 將魚湯收細火，加入魚片滾15秒，撈出放入碗中，把魚片慢慢推散，使其平均受熱

貼士:
-魚骨煎至兩邊金黃 湯才會奶白入味
-野山椒是酸菜魚辣味的靈魂
-啤酒洗魚片有去潺和殺菌作用
-「起雙飛」砌法有助令魚片更加吸收精華

Ingredients:
Chinese perch ... 1pc
Pickled cabbage ... 150g
Mung bean sprouts ... 50g
White radish ... 60g
Wild chili pepper ... 10g
Red chili pepper ... 1pc
Ginger slices ... 10g
Coriander ... 10g
Scallion ... 10g

Marinade:
Salt ... 1tsp
White pepper ... 1tsp
Beer ... 20ml
Corn starch ... 2tsp
Egg white ... a little

Sauce:
Salt ... 1tsp
Sugar ... 1tsp
White pepper ... 1tsp
Black vinegar ... 1tsp
Fish sauce ... 1tsp

Recipe:
STEP 1 Cut the fish fillet,Cut the pickled cabbage
STEP 2 Wash the fish fillets and the fish bones with beer and water,Rinse well and set aside
STEP 3 Add marinade to the fish fillets and mix well,Set aside
STEP 4 Boil a pot of water,Cook pickled cabbage for one minute,Drain and set aside
STEP 5 Add oil and stir-fry the bean sprouts
STEP 6 Add oil and ginger,Cook fish head and fish bones until golden
STEP 7 Stir-fry the pickled cabbage,Until dry and crisp,Add oil to cook the vegetables
STEP 8 Pour in hot water and bring to a boil,Add the fish head,Simmer on medium heat for 3 minutes,Put bean sprouts at the bottom of the pot
STEP 9 Add fish sauce, sugar, white pepper and black vinegar to the broth,Put all the ingredients into the pot
STEP 10 Cook the fish fillets on low heat for 15 seconds,Disperse and cook evenly,Add to the pot

TIPS:
-Cook fish bones until golden for a milky white fish broth
-Wild chili pepper is the essence of the dish's hotness
-Wash the fish fillets with beer to remove slime and sterilize
-“Butterflying" makes fish fillets absorb flavour easier

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

今日教大家

📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版：https://youtu.be/MEbzUBXMtlY

✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

✨✨✨✨✨✨✨✨✨✨

護膚品 及 廚具及枕具購買連結🔗🔗
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👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

食譜： https://bit.ly/3aRj7a1

材料：
丹麥急凍豬肋骨2條
洋葱、蒜頭各1個
茄膏1碗
意大利陳醋1碗
糖1碗
喼汁、Tabasco、黑胡椒適量

做法：
1.豬肋骨徹底解凍索乾水
2.把所有調味料放入攪拌機攪勻成醃料
3.肋骨最好可以醃過夜
4.放入預熱180℃焗爐，焗大概45分鐘，喜歡肉fall off the bone的話，可以先調低火力焗更長時間，然後最後15分鐘調高火力
5.取出攤涼切件

Ingredients:
Denmark Frozen Spare Ribs 2 pcs
Onion 1 pc
Garlic 1 head
Tomato paste 1 bowl
Balsamic vinegar 1 bowl
Sugar 1 bowl
Worcestershire sauce Some
Tabasco Some
Black pepper Some

Steps:
1. Defrost spare ribs and pat dry.
2. Blend and mix all ingredients together as marinade.
3. Marinate the spare ribs overnight.
4. Preheat oven to 180°C, bake spare ribs for 45 minutes. If you prefer fall-off-the-bone ribs, you can first bake the ribs at a lower temperature for 15 minutes, then increase to 180°C.
5. Remove from oven, let the ribs rest, and then cut into pieces to serve.

===================================

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#豬肋骨食譜 #Son姐 #烤豬肋骨 #排骨食譜 #張慧敏
#飲食男女 #StayHome #WithMe #跟我一樣 #宅在家

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越南菜，對一般家庭來說，是偶然會出去吃的菜式。但對我來說，是家常便飯，更是童年回憶，真正由細食到大。除了因為媽媽是越南華僑，我阿姨是個烹飪高手，以前在美國開越南餐廳及超級市場，對味道的要求食材的選擇全部一絲不苟。我自小耳濡目染，加上為食又好奇，所以識得煮好幾味越南菜。由今集開始一連5集為大家示範，我最拿手的越南菜式。

入正題之前先和大家分享一個好消息，我在這個「Son姐煮場」示範的第一個越南菜「越式茄汁牛肋條」，在飲食男女的YouTube頻道5月7號才上載，至今已經超過460,000人次點擊，多謝大家支持！更開心的是不斷有讀者觀眾message， send相給我，說這個牛肋條易整又好味，全家人都鍾意食。當中一個令我最感動的，是一位讀者的爸爸，手術後胃口一直不佳，但這個茄汁牛肋條，令爸爸食不停口要添飯！炎炎夏日，買餸買到身水身汗，煮完又再出一身汗，堅持繼續煮下去的動力，絕對不只是填肚食飯咁簡單，透過食物傳遞的，是關懷還有愛。


這個豬肉蛋，越煮越入味，媽媽最喜歡煮一大鍋，然後分開幾餐慢慢食。小時候我專挑瘦肉食，我阿媽專食肥肉。後來當我做了阿媽，承繼了我阿媽的口味衣鉢的大T，兩婆孫的口味是一致的，所以婆婆打正旗號因為孫女鍾意食，大條道理繼續買肥腩肉，激到我扎扎跳！發夢都未曾想過，一直投訴嫌棄阿媽買的豬腩肉太肥的我，竟然會有朝一日會投訴大呻買肥豬腩肉太難。

雖然炒糖色爆炒雞蛋比較麻煩，但是必須。糖色除了增加顏色，亦增加香氣香味；爆炒過的雞蛋不容易煮爛，可以吸更多汁。不要看今日的小T高高大大，小時候個子偏小，不像家姐只要有得食就開心甚麼都食一餐。但這個豬肉蛋，他最愛用汁撈飯，一餐可以食三、四隻雞蛋。婆婆但求小T肯食多碗飯，一想不到煮甚麼菜就煮這個。

其實家庭主婦真的不容易做，煮甚麼菜式從來都以家人的喜好口味為依歸，做家人的做子女的，即使餸菜不怎麼合胃口，都應該常存感恩感謝之心，不要嫌三嫌四唔該都冇句。


日日煮飯為了煮甚麼菜式，都夠煮婦們頭痛，只要睇「Son姐煮場」，大把煮意，止痛餅都慳番唔少！煮得開心，食得開心，一家人同枱食飯，有傾有講有笑，心開更開心！

材料：
豬腩肉 2磅
雞蛋 4-6隻
香茅 數支
南薑/薑 數片
蒜頭 1個
黑糖/黃糖 1小碗
魚露 1小碗
胡椒粒 適量

做法：
1.腩肉洗乾淨汆水切件備用
2.雞蛋煮熟剝殼抹乾淨備用
3.燒熱油加入黑糖煮溶成糖色
4.加入雞蛋爆炒上色取出
5.加入腩肉、香茅、南薑、薑、蒜頭爆炒
6.炒香後加入魚露、胡椒粒
7.加蛋、加水至蓋過豬肉
8.中火炆大概半小時，然後熄火焗1小時
9.可以重複炆焗程序直至豬肉夠軟熟

Vietnamese Pork and Eggs Braised in Fish Sauce

Ingredients:
Pork belly 2 lbs
Eggs 4-6 pcs
Lemongrass Several pcs
Galangal and ginger Several slices
Garlic 1 head
Black sugar / brown sugar 1 small bowl
Fish sauce 1 small bowl
Black peppercorn Some

Steps:
1. Clean pork belly, boil for a few minutes, remove from water, cut into pieces, and set aside.
2. Boil the eggs, peel the shells, pat dry, and set aside.
3. In a pot, heat some oil, add black sugar and cook until sugar caramelizes.
4. Add boiled eggs to the pot to stir-fry with the caramel. Remove once colored.
5. Stir-fry pork belly, lemongrass, galangal, ginger, and garlic together.
6. Once you can smell the aroma, add fish sauce and peppercorns.
7. Add eggs and water to cover pork belly.
8. Braise in medium heat for half an hour, then remove from heat, leave covered for 1 hour.
9. Repeat step 8 until pork belly is tender.

足本訪問： https://bit.ly/3hIkVV7


===================================


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#越式魚露炆豬肉蛋 #越南菜食譜 #張慧敏 #炆豬肉蛋做法
#飲食男女 #StayHome #WithMe #跟我一樣 #宅在家

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｜聖誕食譜 香草烤雞 聖誕唔一定食火雞！｜ Herbs Roasted Chicken
很多人說起聖誕就想到火雞，為食的「Son姐」張慧敏也不例外。不過身處香港如此彈丸之地，並非人人家中都有巨型焗爐，何況多年經驗所得，火雞肉味雖濃，卻總難以「嫩滑」來形容。今次Son姐就為大家帶來一道香草烤雞，香氣四溢之餘肉汁滿瀉，讓大家向身邊人送上冬日幸福滋味，邊個話聖誕一定要食火雞？

這道烤雞製作難度不高，只需按簡單步驟即可順利完成，連盆底蔬菜都只要隨意切件，毋須精準刀法，秘訣只在於雞要肥美新鮮。如何判斷怎樣才算是肥雞？邪惡的肥膏為何會是寶？怎樣才能鎖住肉汁做到皮脆肉嫩，連雞胸都不會「鞋烚烚」？就連香草心水選擇是甚麼，黑白胡椒有何分別，Son姐都統統話你知！

聖誕節幾乎是普天同慶的代名詞，能炮製一頓美味大餐慰勞家人，排排坐共享美食，想想也覺幸福。不過霸氣Son姐都有溫馨提示，要記得食物只是輔助，最重要是和家人、和愛人、和你關心的人一起分享：「嗰份溫暖同感覺，比食物嚟得更重要。」聖誕快樂呀各位！


材料：
肥雞 1隻

盆底配料：
薯仔
洋葱
西芹
番薯
紅蘿蔔
蒜頭
檸檬皮少許

醃雞用材料：
胡椒粒 2茶匙
粗鹽 2茶匙
油 少許
迷迭香
百里香
奧勒岡
香芹

汁料：
檸檬 1個
蜜糖

步驟：
．肥雞切去頭部、雙腳；去掉尾部兩塊肥油，保留雞胸內肥油；去掉內臟雜質，瀝乾水備用。
．準備胡椒、粗鹽，加上迷迭香、百里香、奧勒岡和香芹，拌勻後塗抹肥雞表面和雞隻內部。
注意：預早一天醃製更佳。
．薯仔、洋葱、西芹、番薯、紅蘿蔔隨意切開，不用切太細；蒜頭可剝開。
．全部蔬菜放到焗爐盆上，刨少量檸檬皮加入蔬菜，再將肥雞置於蔬菜上。
．檸檬戳洞，然後塞進雞殼。
．焗爐須預熱至攝氏180度，放進烤雞盆後焗一小時左右。
．將檸橡從雞殼內取出，榨出檸檬汁混和蜜糖，塗上肥雞表面，然後再焗幾分鐘即成。
注意：焗好後宜先將烤雞放涼再切，避免肉汁流失。

Herbs Roasted Chicken

Ingredients:
Fatty whole chicken 1 pc

Ingredients to line roast pan:
Potatoes
Onions
Celery
Sweet potatoes
Carrots
Garlic cloves
Lemon zest Some

Chicken marinade:
Black peppercorn 2 tsp
Coarse salt 2 tsp
Oil Some
Rosemary
Thyme leaves
Oregano
Parsley

Sauce:
Lemon 1 pc
Honey

Steps:
1. Remove head and feet from chicken. Remove the two pieces of fat from tail area. Keep the fat attached to the breast area. Remove all inner organs, clean, drain, and set aside.
2. Combine black peppercorn, coarse salt, oil, rosemary, thyme leaves, oregano, and parsley. Rub the skin and inner cavity of the chicken with the mixture.
Note: Best to let the chicken marinate a day before cooking.
3. Cut potatoes, onions, celery, sweet potatoes, and carrots into pieces, not too small; Garlic cloves peeled.
4. Put all vegetables onto roast pan to line the bottom of pan, add some lemon zest to the vegetables. Place chicken on top of the bed of vegetables.
5. Poke a hole in the lemon and place it in the inner cavity of the chicken.
6. Preheat oven to 180°C, bake chicken for 1 hour.
7. Remove lemon from inner cavity of the chicken, squeeze the lemon juice and mix with honey. Brush mixture on the chicken skin and bake for another few minutes.
Note: After baking, let chicken rest until room temperature before cutting to ensure meat juice does not escape.

===================================

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