蒸氣焗爐拿手菜~ 蜜味糯米釀雞翼

糯米釀雞翼呢道菜好多人都鍾意食，外脆內軟，邊咬邊滲出糯米香，一次過享受兩種唔同口感與味道。亦正因做法繁複，所以唔係容易喺出面食到，呢啲心機菜多數都留返喺屋企慢慢整。

要說蒸氣焗爐最佳嘅示範菜式，糯米釀雞翼亦必佔一席位，今次有Rasonic座檯式蒸氣焗爐幫手，輕易將步驟簡化，唔洗再分拆兩種煮法、處理兩堆廚具，一機真正同步做齊蒸軟糯米飯及烤雞翼，蒸焗更可保留食物原汁原味，糯米飯因而唔會太乾，過程中雞翼更吸收哂糯米飯嘅香味，烤香嘅雞翼皮外輕輕掃上蜜糖，上枱後好快被掃光！

今次用呢部Rasonic座檯式蒸氣焗爐，有6種烹調模式，包括：純蒸、燒烤、蒸烤、上烤、下烤、熱風對流，呢個陣容已經可以發揮到千種菜式，同時亦眷顧新手，因為佢有10款預設食譜，㩒個號碼就整到燒雞、焗到蛋糕Pizza、蒸蔬菜......除咗煮食，部機仲有6種特別功能👉🏻發酵、解凍、烘乾、消毒、除油污、除水垢，由預備工夫到後續清洗工作都照顧到，一機多用。

外型方正慳位，但有26升容量大，滿足到2-6人家庭，放到兩款餸一齊蒸，加上佢水箱有1.3升大容量，蒸完都仲有水淨，免卻成日要加水嘅步驟，值得一提係操作時出嘅蒸氣唔會好誇張，啱哂開放式廚房嘅屋企！想簡易煮到美味，Rasonic座檯式蒸氣焗爐會係個唔錯嘅經濟選擇。

♥️蜜味糯米釀雞翼食譜♥️

材料：
雞全翼8隻
白糯米1/2飯碗(先浸3小時)
蝦米、瑤柱粒各1湯匙(先浸軟)
*（喜歡也可用臘腸粒/乾冬菇粒）
蜜糖及水各1茶匙混合

雞翼醃料：
生抽/麻油/黃糖各2茶匙，胡椒粉少許，生粉1湯匙

做法：
1. 先將全翼切去雞槌部分，再用剪刀剪開兩支骨及筋膜，然後推出雞翼骨。

2. 用醃料醃雞翼，最後加生粉拌勻元，醃1小時

3. 糯米瀝走水份，加入蝦米及瑤柱粒混合，放入雞翼中，由於糯米會澎漲，所以切記不要放太多，然後用牙簽封口。

4. 把蒸焗爐水箱注滿水，把雞翼放上蒸盤，選蒸焗模式，130度/25分鐘。

5. 然後把雞翼移到烤架，選燒烤模式，200度/20分鐘，期間把雞翼掃2次蜜糖水。出爐後取走牙簽，灑上蔥花即成。

IG: https://www.instagram.com/rasonic.hk/

#蜜味糯米釀雞翼 #一機多用 #煮藝新手福音 #Rasonic #Rasonic快樂煮意

今日教大家
📌蟹炒年糕
📌冬菇炆髮菜蠔豉
📌 肉桂卷

✨✨✨✨✨✨✨✨✨✨
💥盤菜/大地魚粉/菇粉💥
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✨✨✨✨✨✨✨✨✨✨
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20201213 Live Recipes
特別鳴謝Easycook 義工團的食譜，辛苦晒🙏

蟹炒年糕

材料
📌 蟹一大隻或兩隻中size （肉蟹糕蟹都可以）
📌 韓國年糕（一塊塊或一條條都可以）
📌 蔥適量
📌 薑適量
📌 蠔油一湯匙
📌 紹興油適量
📌 老抽適量
📌 糖適量
📌 醋適量
📌 麻油適量

做法
1. 蟹先切件，洗乾淨。韓國年糕用水浸軟。薑，蔥，切絛。
2. 準備一隻碟，灑上生粉，把蟹腳蟹肉部份撲上生粉，蟹螯也撲上生粉。蟹汁留起備用。
3. 油落鑊，燒紅鑊，把蟹腳蟹肉部份向油，蟹腳向上，再落蟹螯，只煎，不要炒，盡量不要郁動。之後翻轉另一面再煎，見熟了就盛起在碟上，備用。
4. 鑊不用洗，直接落薑，蔥頭爆香，加入蟹汁，把已煎好的蟹再落鑊，兜勻，再加入已浸軟的韓國年糕，放少許熱水，麻油，紹興油，老抽，蠔油，糖，醋，再放入蟹蓋，之後煮至收乾汁，稍為兜勻，上碟，即成。

English Version
Stir-Fried Crab with Rice Cakes
(YouTube video starts at 3:18.)
Ingredients:
Mud Crab - 2 (Clean and chop into pieces. Pat thin layer of corn flour/starch on the parts that have crab meat to lock in moisture and sparingly on other parts. Do not flour crab shells. Save the crab liquid and tomalley.)
Rice cakes - (soak in hot water to separate them and absorb more flavor when cooking.)

Seasoning ingredients:
Ginger - sliced
Shallots - sliced
Green onion - bottom white parts
Hot water
Sesame oil
Shaoxing wine
Dark soya sauce - to taste
Oyster sauce - 1 tbsp
Sugar - to taste
Chinese red vinegar - to taste (to add more crab flavor)

Methods:
1. Heat up a wok and add oil. Add crab pieces with the meat sides facing down to lock in moisture. DO NOT add the crab shells yet. DO NOT touch time or avoid flipping them too many times. Cook until they turn bright red then transfer to a plate. Set aside.

2. Add ginger, shallots, green onion (bottom white parts), and stir-fry until fragrant. Add in any liquid &/or tomalley from the crabs.

3. Return the partially cooked crab pieces back to the wok. Add in rice cakes, hot water, sesame oil, and Shaoxing wine, dark soya sauce, oyster sauce, sugar, and Chinese red vinegar. Place the crab shells on top and cover the wok with a lid.

4. Cook until the sauce has reduced. Transfer to a serving plate. Serve.

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冬菇炆髮菜蠔豉
食材：
📌冬菇六至八隻(用水浸軟後蒸30分鐘*留下冬
菇水備用*
📌髮菜二兩 (浸下洗淨及冲水幾次再加小小
水撈下備用)
📌蠔豉八粒 (先浸一陣後洗淨*但不要浸太耐會
浸走晒D味*浸完蒸30分鐘)
📌燒肉一條
📌豆乾-卷型(浸淋後再榨5-6次, 用豆乾代替了
江瑤柱)
📌生菜(預先擺放在上碟用的碟邊)
📌四粒乾蔥
📌四粒蒜頭
📌四片姜
調味料：
📌蠔油 2湯匙
📌老抽 1 湯匙
📌糖 小許
📌紹興酒
📌麻油
📌菇粉
📌粟粉(用冬菇水去開)
做法：
1. 燒熱個鑊,加油. 放入姜和蒜頭炒香至蒜變小小金黃色
2. 轉小火放入蠔豉兩邊煎香後, 將蠔豉拿起備用
3. 現在蒜頭應該變啡色, 加入燒肉和姜、蒜一起炒幾下放鑊的一邊, 另一邊放入冬菇分開炒
4. 將全部(3)一起炒幾下,再加入蠔豉炒, 然後加入冬菇水
5. 加入蠔油, 小小糖, 老抽再將髪菜平均分佈在鑊面後, 加入豆乾和小小菇粉
6. 再加麻油和小小酒入(5), 然後加粟粉水
7. 煮滾可以起鑊，將全部(6)倒進預先鋪上了生菜的碟上面

English Version
Braised Dried Oyster with Fat Choy
(YouTube video starts at 19:59.)
Ingredients:
Dried oysters - (wash, especially the sides, soak a bit and not too long to avoid loosing the flavor, and steam for ½ hour)
Dried mushrooms - (wash, soak to rehydrate, and steam for ½ hour)(Save the water from soaking the mushrooms.)
Chinese roast pork belly - sliced (this is for more flavor from the pork belly skin and aroma)
Dried bean curd rolls - (soak, rinse, squeeze 5 – 6 times until dry, and cut into chunks)
Fat Choy - (soak, wash and rinse a couple of times, and lastly mix with a bit of oil and set aside)

Seasoning ingredients:
Ginger - sliced
Garlic - sliced
Green onion - sliced
Mushroom water (from soaking mushroom)
Oyster sauce - 2 tbsp or more to taste
Sugar - to taste
Dark soya sauce - 1 tbsp or taste
Mushroom seasoning powder - a sprinkle
Corn flour/starch and mushroom water - to thicken sauce
Shaoxing wine
Sesame oil

Garnish
Green lettuce leaves - (arrange in a circular pattern on the serving plate)

Methods:
1. Heat up a wok and add oil. Add in and ginger, garlic, and stir-fry until fragrant.

2. Add in dried oysters and stir-fry until fragrant on LOW heat. Transfer to a plate and set aside. This will make the dish more flavourful.

3. Add in Chinese roast pork belly and stir-fry a bit. Add in mushrooms and stir-fry until they absorb all the garlic oil and fragrant.

4. Return the dried oysters back to the wok and stir -fry.

5. Add in mushroom water (saved earlier when soaking the mushrooms), oyster sauce, sugar, and dark soya sauce.

6. Add in fat choy by spreading evenly in the wok.

7. Add in dried bean curd rolls, sprinkle in mushroom seasoning powder, mix well and bring to a boil.

8 Drizzle in Shaoxing wine and sesame oil.

9. Add in corn flour/starch and mushroom water mixture to thicken sauce. Mix well and transfer to the serving plate lined with green lettuce leaves.

10. Arrange the dried oysters in the center of the serving plate and the mushrooms around the dried oysters. Serve.

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肉桂卷

麵團材料：
自發粉 140gr. (可用麵粉140 gr. + 1茶匙發粉)
牛奶 半杯
牛油(溶） 5湯匙

肉桂餡材料：
牛油(溶） 3湯匙
黃砂糖 75 gr.
鹽 少許
粟粉 1湯匙
玉桂粉 1湯匙

糖粉 （裝飾用）

做法：

1. 座枱攪拌機裝上打麵團的勾. 自發粉和牛奶用攪拌機稍為拌勻，加入溶牛油再打至成麵團

2. 在麵團攪拌同時，把所有肉桂餡材料放入大碗來拌勻備用

3. 枱面鋪上矽膠墊，噴少許橄欖油。把打好麵團移到矽膠墊上，用手磋3分鐘 (如果不想用手磋，可用攪拌機打多2-3分鐘)

4. 用麵棍把麵團碾開至半厘米厚，把肉桂餡平均鋪在麵團上(如肉桂餡稍為硬身,可先用微波爐加熱少許使其軟化)

5. 肉桂餡掃均後，把麵團捲成一條，然後用矽膠墊捲好放入冰箱雪至硬身(約5分鐘)

6. 肉桂卷硬身後取出切片(大約1-1.5厘米一片)

7. 放入已噴油的氣炸鍋焗盆內，用180度焗7分鐘後，把玉桂卷反轉再焗5分鐘後取出, 灑上糖粉即可食用。

肥媽 Maria Cordero
YouTube Live – December 12, 2020 Recipe English Version
Cinnamon Rolls
(YouTube video starts at 3:37.)
Ingredients:
Self-raising Flour - 140g (or use all-purpose flour and add 1 tsp of baking powder)
Milk - ½ cup
Unsalted butter - 5 tbsp (melted)

Cinnamon filling ingredients:
Unsalted butter - 3 tbsp (melted)
Brown sugar - 75g
Salt - a sprinkle
Corn flour/starch - 1 tbsp
Cinnamon powder - 1 tbsp

Parchment paper

Methods:
1. In a bowl, add in unsalted butter, brown sugar, salt, corn flour/starch, cinnamon powder, and mix well. This is the cinnamon filling. Set aside.

2. In a stand mixer bowl, add in self-raising flour, milk, melted butter, and mix well until it becomes a dough. Add more self-raising flour if necessary. You may hand mix and knead to a dough.

3. Roll the dough into a thin rectangle sheet.

4. Spread cinnamon filling prepared in Step 1 evenly onto the dough sheet.

5. Tightly roll the dough up and seal both ends of the roll, wrap in a parchment paper, and freeze it for a couple of minutes in the FREEZER.

6. Spray oil in the basket of the air fryer.

7. Once the dough is slightly hardened, unwrap the parchment paper, slice into equal size pieces, and transfer them into the air fryer lined with perforated parchment paper.

8. Bake them at 180C (356F) for 7 minutes then turn them on to the other sides and bake for another 5 minutes. Sprinkle icing sugar on top right before serving.
If using the oven, reduce the butter and sugar and increase the cinnamon powder amounts

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泡菜炒年糕

材料
📌 泡菜
📌 韓國年糕
📌 蔥頭適量
📌 薑適量
📌 菇粉適量
📌 中國芹菜適量
📌 辣油適量
📌 麻油適量
📌 頭抽適量

做法
1. 韓國年糕用水浸軟
2. 油（少少）落鑊，落薑，蔥頭，爆香，再落泡菜，之後加入韓國年糕，兜勻。再加入熱水，兜勻。
3. 加入菇粉，兜勻，加入麻油，頭抽，再兜勻，再落中國芹，兜勻。（如果喜歡食辣，可現時加入辣油），上碟，即成。

English Version
Vegetarian Stir-Fried Rice Cakes with Kimchi
(YouTube video starts at 45:00.)
Ingredients:
Rice cakes - (soak in hot water before cooking to absorb more flavor)
Kimchi
Chinese celery - sliced
Green onion - sliced (top green parts)

Seasoning ingredients:
Ginger - sliced
Green onion - bottom white parts
Water
Mushroom seasoning powder - a sprinkle
Sesame oil
First extract light soya sauce
Chili oil
Cheese - optional

Garnish:
Chinese celery leaves

Methods:
1. Heat up a wok and add oil. Add in ginger slices and green onion (bottom white parts), and stir-fry until fragrant.

2. Add in kimchi, rice cakes, and stir-fry. Add a bit of water, mushroom seasoning powder, light soya sauce, and mix well.

3. Add in Chinese celery and green onion (top green parts) slices, and mix well.

4. Drizzle in chili oil, mix well, and transfer to serving plate. Optional to add cheese on top. Garnish with Chinese celery leaves. Serve.

＃肥媽食譜
＃肥媽easycook

我同朋友都係動森迷，聽講有一度靚到好似真實版動森餐廳咁，就拿拿聲約埋一齊去朝聖😍

Chill and Grill 呢度真係好大好靚呀！門口雅座已經好有feel。入到去大到好似去咗個島嶼咁㗎🤣樓底高，置中位置的大焗爐夠氣派！現場劃分了幾個區域，可以好舒服咁坐大沙發慢慢傾慢慢食;或者依爐而坐，一邊欣賞廚師手藝一邊嘆晚餐;餐廳還設有千秋位，連月球都有😆來食飯打卡一流👍

當晚我點都叫咗好多嘢食，呢度食物款式都算多，其中主打牛肉，而且價錢親民，估唔到二百幾蚊就可以嘆到美國封門柳😍真係超級抵食👏

#美國封門柳 牛魔王的我見到表示超級心心眼😍份量好多呀！完全足夠兩個人一齊食！😋熟成度剛剛好keep到肉質非常鮮嫩，中間還keep住粉紅色，咬落去軟棉棉，真係好好味！這麼好吃的口感真是令我很好奇烹調方法😆

#脆皮鴨胸配香濃鮮橙醬 這是很colorful的一度菜式！我很喜歡那酸甜的橙醬和鴨胸配埋一齊，原來好有火花，既可以提升鮮味又可以俾到新鮮感。而且鴨胸keep到嫩嫩的口感，帶脆口的鴨皮又豐富了層次，和雞胸同樣低脂肪比例，但真好食太多了！既可以滿足口感和食慾又唔怕肥，真係太好啦！

#西班牙海鮮炒米粒麵 米or 麵就食得多，米粒麵真係第一次食！質感煙煙韌韌幾特別👍而且可以完全吸收醬汁，所以每一粒都好濃味，鐵板上還令底部的米粒麵增加脆口感，好特別又好味😋海鮮材料亦都好豐富，有兩隻大深海開邊蝦，開邊上枱食起嚟夠方便，大蝦肉質彈牙夠晒鮮甜，藍青口和魷魚亦都增加風味。

當日我仲叫咗個Marshmello milkshake 慢慢嘆，棉花糖奶昔好特別呀，之前都未試過，原來好好飲㗎 ！軟綿綿好似飲緊雲朵咁，甜到剛剛好唔會太甜，奶味夠晒濃，yummy😋

@chillandgrillhk

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