今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
_____________________________________

2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨

鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨

蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

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

✨✨✨✨✨✨✨✨✨✨
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.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌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.
✨✨✨✨✨✨✨✨✨✨✨✨
📌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.

[Science and Communication]
我還在讀本科時，年少無知，覺得做科學，應該不拘小節，論文、Poster、PowerPoint 等，只應在乎內容而非「格式」。只要內容好，科學準確，排版、字體、用色、甚至錯字都無所謂。

後來發現，科學領域內，傳訊十分重要，而且匯報是展現研究成果，注意細節，才是敬業樂業的表現。所以儘管本人視覺藝術天份奇差，也開始留意設計原理，也開始注意行內設計，才發現到處都是災難級的設計。

最近寫博士學位的期中報告，就Typography我已用了大半天參考不同文章。雖然對設計師來說可能見笑，但我這初哥已經盡力。最後Headings一致用無腦Helvetica，內文用Garamond，古典但優雅，讀起來才有可信、已確定(established) 的感覺，DNA序列用Courier，字距一致才容易做DNA並列對比。大家的論文又用什麼字體呢？（不才，懂設計的朋友請指教）

對於我這種設計白痴，中央聖學子的貼文都很啟蒙。從事科學的朋友，我們該好好注意自己的設計了，你的poster有犯這些錯誤嗎？

【Typography Matters】（營養長文!!!）香港美術及設計教育，一直以來都麻麻地重視 Typography（字體排印學）。近十多年遇着個別有熱誠有才能嘅教育工作者，偶爾會有小陽春，業界亦好視乎個別執業者取向；但整體上，香港地無論學院抑或業內，重視 Typography 嘅人，實屬小眾，practise 得好嘅，更係少之又少。個人電腦普及前，字體應用及排印，都必定交由專業人士負責，質素衰極有個譜；然而，差不多係人都識用 Word、Excel、小畫家等軟件打字、畫圖、列印、發佈後，因差劣 Typography 而引發嘅溝通錯誤及視覺污染——自文字及印刷術發明以來——係史上最最最最嚴重的。

科技賦予人類能力，但冇賦予知識。人人用電腦揀字款打字排版做所謂「文書處理」，但當中有幾多個懂得基本 Typography？或，當中有幾多個知道有「Typography」呢樣嘢呢？記得留學時老師講過，或許設計上有好多範疇都冇甚麼絕對黑白對錯，但係响 Typography 嘅領域，有唔少理論及應用係黑白分明對錯有特定準則的。「靚囉」好少會出自 typographer 把口。

早前有人留意到康文署有套經過精心設計嘅温文意雅告示標語橫額，甚為破格，引來網上小眾討論。今日陽光普照，離開鍵盤，到赤柱走走，畀我發現咗啲嘢。特意寫兩句與大家分享一下。🙂

［Layout］
求其粗疏地响聖士提反灣周圍𥄫𥄫，做咗個微型 visual audit，諗住學下嘢。Woow～！真係獲益良多，原來而家尖端標示設計嘅 typography 已經同我以前學嗰套好有距離。首先（見圖由上至下左至右），大大塊告示板，個 layout 唔似有 grid，相當 dynamic，四個主標示 zig zag 咁放，size 不大，語氣和善，活潑可人，綠綠藍藍與泳灘氣氛連成一片。

［Hyphen］
Typography 中，英語 punctuation（標點符號）往往最被忽略。「Please - No Kite-flying」三個字中有兩個 hyphens，「Kite-flying」嗰個冇咩問題，怪就怪在「Please」之後嗰個。因為 hyphen 一般用作 compound terms 或 word division，當破折號或冒號咁用好似比較罕見。

//
For most writers, the hyphen’s primary function is the formation of certain compound terms. Compound terms are those that consist of more than one word but represent a single item or idea.

In professionally printed material (particularly books, magazines, and newspapers), the hyphen is used to divide words between the end of one line and the beginning of the next. This allows for an evenly aligned right margin without highly variable (and distracting) word spacing.
//

同中文標點好唔同，英文類似破折號嘅短小橫線標點有三種：hyphen (-), en dash (–), em dash (—)，長度不一功能各異，唔可以亂用。

//
The en dash (–) is slightly wider than the hyphen (-) but narrower than the em dash (—). The typical computer keyboard lacks a dedicated key for the en dash, though most word processors provide a means for its insertion.
//

長話短說，日常應用嚟講 en dash 多數用嚟當「至」咁用，如日期或時間，「2005–2018」，「9:00 a.m.–5:00 p.m.」。正統前後冇 space，但我覺得若嫌太迫，kern 疏少少都無傷大雅。至於當破折號（或冒號）以作補充之用就應該用最長嘅 em dash。

//
The em dash is perhaps the most versatile punctuation mark. Depending on the context, the em dash can take the place of commas, parentheses, or colons—in each case to slightly different effect.

Notwithstanding its versatility, the em dash is best limited to two appearances per sentence. Otherwise, confusion rather than clarity is likely to result.

Do not mistake the em dash (—) for the slightly narrower en dash (–) or the even narrower hyphen (-). Those marks serve different purposes and are further explained in other sections.
//

［Apostrophe］
Prime mark (') 同 apostrophe (’)，前者係小直劃，後者係升高咗嘅𢭃號，再想發揮創意都唔應該用錯。鍵盤碼點打，呢度唔多講嘞，自己 google 啦。

［a.m. and p.m.］
「a.m.」、「p.m.」係拉丁文「ante meridiem」同「post meridiem」嘅縮寫，所以正寫應該係細階兼有點點。但係設計上有時想省略簡化正寫達至美感要求，我覺得响意思唔被干擾下，可以接受。但時間數字與 am 或 pm 中間，應該有 space，連埋寫成一個字咁會怪怪，尤其出現於正統聲明。

［Title Case vs Sentence Case］
究竟幾時用 title case，即每個字頭都大階；幾時先用 sentence case，即只得第一個字大階？！我有啲亂。我嘗試觸摸個 pattern，可能我資質太差，花咗成日都徒勞無功。

［Text Justification］
忽左忽右，我估本 guidelines 肯肯定有說明點用法，只係我呢個路人未察覺箇中奧妙而已。「Dangerous Goods Store」，畀我會將「Goods Store」排埋一行，以意思 break line 嘛。不過人哋咁排法，一定有 concept。

最後，發覺大標示板係用 Helvetica，小標語則用 Arial，當中有咩精心佈局或創意我唔敢亂估，只覺得呢種字款運用嘅 fusion 很富本地混雜視覺文化特色，好可愛。☺️

… … … … … … … … …

早前相關康文署標示淺評：
https://www.facebook.com/…/a.1015316723…/10159910797350570/…

Source & reference:
http://www.thepunctuationguide.com/hyphen.html
http://www.thepunctuationguide.com/en-dash.html
http://www.thepunctuationguide.com/em-dash.html
http://www.chicagomanualofstyle.org/…/HyphensE…/faq0002.html

Whole Egg .................... 3 Pcs
Egg Yolk ........... 1 Pcs
Butter .............. 60g
Water ............. 190ml
All Purpose Flour......1 Cup
Glutinous Rice Flour ...... 1 tsp
Baking Powder ............. 1/2 tsp
Sea Salt .......... 1/4 tsp
Condensed Milk.........1 tsp
Sugar ........... as much as suffices

Method

1. Whip the whole egg and egg yolk in a bowl.

2. Place water and butter into a sauce pan and warm with low heat. Turn off the heat once bubbling starts.

3. Place all purpose flour, glutinous rice flour, baking powder, salt and condensed milk into the sauce pan and mix until well blended.

4. Remove from stove and let it cool down a bit.

5. Divide the egg mixture into 4 portions. Add 1 portion each time and mix it all up with the dough.

6. Make a sphere shaped dough and deep fry on low heat.

7. Turn the dough from time to time, deep fry evenly.

8. Take it out once the dough expands and nicely brown.

9. When they are still warm, roll the puffs in sugar bed.


中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1859169957686640/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/

Black Pepper Crab

Ingredients:
Crabs ---------------------------- 2 Pcs
Black Pepper ---------------- 3 Tbsp
White Pepper ---------------- 1.5 Tbsp
Butter ---------------------------- 3 Tbsp
Shallot --------------------------- 4 Pcs
Garlic ----------------------------- 5 Cloves
Fermented Soy Bean ----- 1/2 tsp
Sugar ----------------------------- 1.5 Tbsp
Oyster Sauce ----------------- 2 Tbsp
Soy Sauce ---------------------- 2 Tbsp
Chinese White Wine ------- 2 tsp
Water ------------------------------ 1 Tbsp
chili --------------------------------- 1 Pcs

Method:

1. Toast the black and white pepper in a pan over low heat until the aroma comes out.

2. Add oil in a hot pan, cook the crabs over medium heat until it changes color. Take the crabs out and set aside.

3. Add oil in a pan over medium heat, and then add butter, shallot and garlic. Stir fry to enhance the flavor. After that add the fermented soy bean, sugar, oyster sauce, soy sauce and the crabs into the pan. Stir fry to combine the sauce and coat them evenly on the crabs.

4. Add Chinese white wine and water from the side of the pan. Last but not least, add chili, stir fry and mix.



中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1835663446703958/


FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/