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「蝦餃Fresh shrimp dumplings」太鮮甜多汁喇！我哋成屋人光盤！
Taste good and makes you want to eat more😆
食材40個量：
蝦仁400g 肉末100g（肥啲更好） 胡蘿卜30g 馬蹄60g（去皮後） 小麥澱粉200g、 土豆澱粉60g
Ingredients:
Shrimp 400g minced meat 100g (fatter is better) carrot 30g horseshoe 60g (peeled) wheat starch 200g, potato starch 60g
#早茶 #港式點心 #香港早茶 #海鮮 #家常菜 #便當
🍤 蔥花蝦米 ·齋腸粉 🍤
由細到大都愛街邊豬腸粉、去茶樓又會叫煎腸粉，仲要多豉油、多花生醬！
身在英國小鎮，心繫香港腸粉！要止口癮，唯有靠自己！我親身試過4個食譜版本，唯獨此方程式最合心意！
❤️粉漿成份（足夠12條長腸粉）：
120g 粘米粉 (rice flour)
30g 澄麵粉 (wheat flour)
18g 木薯粉 (potato starch)
450ml 水
18g 油
2g 鹽
蔥、蝦乾切粒
芝麻
❤️做法：
1）將所有米漿材料攪拌，之後直接加蔥花、蝦乾粒
2）將焗盤掃油。用大火、滾水，開鑊蒸。
3）將已掃油的焗盤放在蒸鑊內，放入米漿，加蓋。等2分鐘 （期間也是用大火）
4）2分鐘後便蒸好，可用手捲起腸粉。
❤️甜鼓油做法：1 份鼓油+3份水+1份糖+1份蠔油
❤️儲存：可一次過做起大量腸粉，放入冰箱，留1個月
Mala (Spicy) Hot Pot
Ingredients A:
Hot Pot Beef Slices .................. 100 g
Beancurd Sticks ........................ 70 g
Shrimps ...................................... 8 Pcs
Black Fungus ............................. 6 pcs
Potato (sliced) ........................... 1 Pcs
Onion .......................................... 1/4 pcs
Lotus root ................................... 1 Segment
Chinese Leek .............................. 2 Stalks
Chinese celery ............................ 1 Bunch
Coriander .................................... 1 Bunch
Scallion ....................................... 1 Stalk
Corn starch ................................. A few
Ingredients B:
Dried red chili pepper ...................... 14 g
Ginger (minced) .............................. 2 Slices
Star anise ........................................ 2 Pcs
Bay leaf ........................................... 2 Pcs
Cinnamon sticks ............................. 2 Pcs
Single clove garlic (minced) .......... 1 Pcs
Sichuan hot pot soup paste .......... 2 Tbsp
Sichuan chili oil .............................. 1 Tbsp
Shaoxing Wine ............................... 1/2 Tbsp
Maggi sauce ................................. 1/2 Tbsp
Sichuan green peppercorns .......... 1 tsp
Sugar .............................................. 1/2 tsp
Sesame (roasted) .......................... A few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
By 我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Pan fry the sliced potatoes until it turns golden brown on the edges and set aside.
2. Coat the shrimps with corn starch. Pan fry the shrimps until they turn golden brown on the shells and set aside.
3. Add a pinch of salt in a pot of water, bring to boil. Cook the lotus root and black fungus separately.
4. Heat up a frying pan on low heat, add some oil. Stir fry with Sichuan green peppercorns, Star anise, Bay leaf and Cinnamon sticks to enhance flavor.
5. Add Dried red chili pepper, Single clove garlic, Ginger, Sichuan hot pot soup paste, Onion, Sliced Beef And Bean curd Sticks. Stir Fry to enhance flavor.
6. Then stir fry with Lotus root, Black Fungus, Shrimps and Potatoes. Add Sugar and Shaoxing Wine.
7. Finally Add Sichuan chili oil and the greens. Stir fry well and sprinkle the sesame on the top before serving.
Enjoy
「麻辣香鍋」
材料A：-
火鍋牛肉片(牛頸脊).......100g
枝竹.................................70g
海中蝦.............................8隻
雲耳.................................6朵
薯仔/土豆(切片)..............1個
紫洋蔥.............................1/4個
蓮藕(切片)......................1段
蒜苗(切段)......................2棵
中芹/芹菜(切段).............1棵
芫荽/香菜(切碎).............1棵
蔥花................................1棵
生粉/澱粉.......................少許
材料B:-
二荊條乾辣椒..................14g
薑(切碎)..........................2片
八角.................................2粒
香葉.................................2片
桂皮.................................2小塊
獨子蒜(切碎)...................1粒
麻辣火鍋底料..................2湯匙
紅油.................................1湯匙
紹興酒.............................1/2湯匙
鮮醬油.............................1/2湯匙
麻椒/青花椒....................1茶匙
糖.....................................1/2茶匙
已烤白芝麻......................適量
做法：-
1. 熱油鍋裡下薯仔片半煎炸至金黃焦香拿出備用。
2. 海中蝦於蝦背位置用刀?開，去蝦腸洗淨瀝乾，然後撲少許生粉/澱粉放於熱油鍋裡半煎炸至金黃焦香拿出備用。
3. 燒一鍋水，下少許鹽煮至沸騰，然後分別下蓮藕片和雲耳入鍋，燙熟拿出瀝乾備用。(燙好之蓮藕片可以泡一下冰水，使蓮藕片更爽脆)
4. 熱油鍋下材料B之麻椒/青花椒、八角、香葉、桂皮以小火炒香，下材料B之二荊條乾辣椒、獨子蒜、薑、麻辣火鍋底料炒香，然後下紫洋蔥、火鍋牛肉片、枝竹加入鍋內炒香。
5. 蓮藕片、雲耳、海中蝦、薯仔片下鍋，加入糖、鮮醬油炒均勻，從鍋邊灒入紹興酒炒勻，最後加入紅油、蒜仔、中芹、芫荽、蔥花和已烤白芝麻便可。
晴報 報章連結
https://skypost.ulifestyle.com.hk/article/2738049/%E3%80%90%E6%8A%97%E7%96%AB%E7%85%AE%E9%A3%9F%E3%80%91%E8%87%AA%E8%A3%BD%E5%B0%8F%E9%A3%9F%E8%96%AF%E4%BB%94%E7%89%9B%E8%82%89%E9%A4%85$10%E6%95%B44%E5%A1%8A%20%E8%87%AA%E8%AA%BF%E9%86%AC%E6%B1%811%E5%80%8B%E7%A7%98%E8%A8%A3%E4%BB%A4%E5%8F%A3%E6%84%9F%E5%A4%A7%E5%A2%9E
在家抗疫自煮的菜式開始不斷重覆，其實簡單的材料都可以變出不同百搭的菜式。Youtuber「越煮越好」早前拍片分享，教大家用$10自製平價小食薯仔牛肉餅，又分享秘訣令口感大增。
薯仔切粒令口感大增秘訣
阿好師傅表示，整薯餅建議最好使用大薯仔，可以切一半磨成蓉，另一半就切細粒，同時混合可令薯餅口感大增，有兩種口感出現。
一半薯蓉，一半切粒令口感大增。
落蠔油易燶 鮑魚汁調味更好
阿好師傅表示，平時都會建議用蠔油混合牛肉，不過今次阿好師傅避免薯餅會變黑，所以就會用其他調味料取代。他又提醒，煎的時候記得用慢火慢煎，才能夠令裡面的食材完全熟透。
阿好師傅提醒要用慢火煎薯餅。
薯仔牛肉餅
材料︰免治牛肉150克、大薯仔1個
調味料︰胡椒粉少許、鮑魚汁1茶匙、生粉1湯匙、黑椒碎少許
事前準備︰
1. 先洗淨薯仔，刨去皮；
2. 將薯仔一開為二，一半磨成蓉，另一半切細粒；
3. 將牛肉混入薯仔蓉及薯仔粒
4. 加入調味料，然後攪拌一下；
5. 加入1/2茶匙麪粉，令其硬身一點，如沒有麪粉，可用生粉代替。
6. 將薯仔牛肉搓成球狀
做法：
1. 放2湯匙油落鑊燒熱；
2. 油燒熱後，轉中慢火，放入薯仔牛肉球；
3. 煎約2分鐘，反轉再煎，輕壓牛肉球至餅狀，大約煎多1分鐘；
4. 兩面煎至金黃色，即可上碟。
$10 做到 四件薯仔餅https://youtu.be/dARwLWQn8lk
???我有900多條片?大家入呢個網址 ?全部可以睇曬?https://goo.gl/cuyAZa hip???
??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??
有好嘢介紹(系列)
?購物?淘寶
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW
⬇⬇English recipe follows⬇⬇
正一薯仔牛肉餅：
材料：
免治牛肉150克
薯仔（大）1個
處理：
1. 洗淨薯仔，刨去皮。
2. 將薯仔1開2，一半磨成蓉，一半切細粒。
3. 將牛肉混入（2）。
4. 加入調味料：
a. 胡椒粉少許
b. 鮑魚汁1茶匙
c. 生粉1湯匙
d. 黑椒碎少許
攪勻。
5. 加入1/2茶匙麪粉，令其硬身一點，如沒有麪粉，可用生粉代替。
6. 將薯仔牛肉搓成球狀。
烹調：
1. 放2湯匙油落鑊燒熱。
2. 油燒熱後，轉中慢火。
3. 放入薯仔牛肉球。
4. 煎了2分鐘左右，反轉，輕手壓一壓牛肉球至餅狀，大約煎多1分鐘。
5. 兩面煎至金黃色，上碟。
Beef pie with potatoes:
Ingredients:
Minced beef 150g
Potato (large) 1 No.
Preparation:
1. Rinse and peel the potato.
2. Cut potato into 2 halves. One half is to be mashed, the other half to be diced into small cubes.
3. Mix beef into (2).
4. Add seasonings:
a. pepper little
b. abalone 1 tsp
sauce
c. tapioca 1 tbsp
starch
d. dried black little
pepper
Mix well.
5. Add 1/2 tsp plain flour to make meat pie a little bit tough. If no plain flour, use tapioca starch instead.
6. Mix beef and potato into ball shape.
Steps:
1. Heat up 2 tbsp oil into wok.
2. Turn to medium~low flame when oil has been heated up.
3. Put beef and potato meatball into wok.
4. Flip over meatballs after the have fried for 2 minutes. Squeeze them to pie shape. Fry for 1 minute more.
5. Two sides of beef pie have been fried to golden yellow. Serve.
奶茶☕屋企做到
https://
youtu.be/bsH1NbxoYJY
Skypost Features Very Good Youtube Cooking Channel?
足本訪問： https://bit.ly/2XVmcAM
材料:
鹹酸菜 適量
番茄 2個
鮫魚 1件
薑 2片
蒜 2粒
葱段 少量
生粉 少許
老抽、生抽 各少許
大紅辣椒 1隻
做法:
1.把番茄切件。鹹酸菜沖洗後切幼。把辣椒切件。
2.把魚兩邊撲上生粉。下油，爆香薑片，下魚煎。反轉，把兩邊煎至金黄。下鹽調味。輕力按壓魚扒，取出。
3.爆香鹹酸菜，下糖調味。下葱段、辣椒、番茄，加少許熱水蓋上略煮。
4.開蓋攪勻，放回鮫魚。下少許老抽。蓋上，煮約3分鐘，開蓋下葱段稍煮。熄火。
Mackerel fish with tomatoes and preserved vegetables
Ingredients:
Preserved vegetables some
Tomatoes 2 pcs
Mackerel fish steak 1 pc
Ginger 2 slices
Garlic 2 cloves
Spring onion little
Red Thai chili 1 pc
Potato starch little
Dark and light soy sauce little
Directions:
1.Slice the tomatoes. Rinse the preserved vegetables, finely chop. Slice the chili.
2.Thinly coat both sides of the fish with potato starch. Heat oil, fry the ginger pcs until fragrant. Lay the fish in the pan, fry until golden brown. Flip, continue to fry. Season with a bit salt. Gently press the fish steak during frying, take out.
3.Stir-fry the preserved vegetables. Season with sugar. Add spring onion, chili, tomatoes. Pour hot water. Cover, simmer for a while.
4.Open the lid, bring back the fish. Add dark soy sauce. Cover, cook for around 3 mins. Open lid, add spring onion to cook for a min. Off heat, take out and serve.
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粟粉/膺粟粉/粟米粉Corn Starch 粟粉是白的粉末，與木薯粉類似，具有凝膠作用，整蛋糕/做派餡時會用到，有時在做蛋糕時也會少量放入，用以降低麵粉筋度，如奶皇餡。 ... <看更多>
potato starch香港 在 生粉鷹粟粉麵粉睇片之後 你就知道煮 幾時用｛生 ... 的推薦與評價
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