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
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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.

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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.

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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

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▶ ?????????: @????_????
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▶ ???????:
​⠀⠀https://www.youtube.com/AndyDark/

▶ ?????:
⠀⠀contact@andydark.hk

⫸ ?????/ ????? ??? ??? ???????? ????????. ⫷

◤?? ??????? ??? ???? ??????.
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☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
【馬卡龍的朋友 — #達克瓦茲!!!】

我不知道為什麼這個譯音名稱那麼老套，不過我非常喜歡吃Dacquoise! 簡單容易做又十分好味! 喜歡做甜點的你必定要試做!
I personally love eating (and making) dacquoise! It's simple to make and it's absolutely delicious! If you love making desserts like me, you better try this recipe out!

⫸ 焦糖燉蛋馬卡龍 Crème Brûlée Macaron⫷
https://www.youtube.com/watch?v=yPGJW7Xj86Q
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
食譜
材料 ???????????
——————————
-- 達克瓦茲 --
榛子粉 Hazelnut Powder 90g
杏仁粉 Almond Powder 40g
低筋麵粉 Cake Flour 40g
糖霜 Icing Sugar 180g
蛋白 Egg Whites 6 pcs

--牛油忌廉 Butter Cream--
砂糖 Sugar 180g
水 Water 60ml
蛋黃 Egg Yolks 6 pcs
牛油 Butter 360g

做法 ??????
——————————
1. 先將蛋黃和蛋白分開，打蛋白和糖霜至挺身。
2. 之後便可準備乾的材料。將麵粉過隔篩，加入杏仁粉和榛子粉。
3. 將少量蛋白和堅果粉攪勻。就可放進唧袋，唧在焗爐紙上。然後灑上杏仁片或是堅果碎，再加點糖霜，便可拿去焗10至15分鐘。
4. 再做牛油忌廉。將糖和水煮至攝氏120度，做馬上加到蛋漿內，一直把機開著攪拌忌廉。當忌廉變涼後，便可加入牛油，開機用高速一直打到它挺身為止。
5. 最後可忌廉唧在達克瓦茲便成。

1. First, separate the yolks and the whites. Beat the egg whites and icing sugar until firm peak.
2. Then prepare the dry ingredients. Sift the flour. Add the almond powder and hazelnut powder. Mix well.
3. Mix the egg white with the dry ingredients. Then put it in a piping bag and pipe onto a piece of parchment paper. Put some almond flakes on the dacquoise, dust some icing sugar on top. Then you can bake them for 10-15 minutes.
4. Then we can make the butter cream. Cook the sugar and water into a syrup until it reaches 120C. Pour it into the yolk right the way. Keep beating the cream. When the cream is cool, you can add the butter. Turn it up to high speed and beat it until it’s stiff.
5. Pipe some buttercream onto the Dacquoise and you can enjoy them!
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
??? ????????:
#達克瓦茲
#Dacquoise
#AndyDark
#MadeByAndyDark

Paper Wrapped Galangal Chicken Legs

沙薑紙包雞腿

Ingredients:

Chicken Legs......................3 Pcs
Galangal Powder.................2 Tbsp
Sesame Oil.........................2 tsp
Sichuan Peppercorn...........1/2 tsp
Star Anise..........................1.5 Pcs
Salt....................................1 tsp
Shallot................................6 Pcs
Spring Onion....................1 Stalk
Sliced Ginger....................3 Slices

Method:

1. Heat up a saucepan, oil in. Add Shallot, stir fry with medium heat for 1-2 minutes to enhance the flavor.

2. Keep the Shallot in the saucepan. Add Sichuan Peppercorn and Star Anise, stir fry with medium low heat for 2-3 minutes to enhance the flavor.

3. Turn off the heat. Add Sesame Oil and Galangal Powder to the saucepan. Mix well to become the marinade.

4. Mix the Chicken Legs, Spring onions, Ginger Slices and the marinade. Seat for 20 minutes.

5. Wrap the chicken legs with parchment paper.

6. Pre heat the cast iron pot for 2 minutes with medium heat. Put the wrapped Chicken Legs into the pot.

7. Add 2 tsp of Hot Water into the pot. Put on the cover and cook with low heat for 35 minutes,

Enjoy!

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1915313382072297/

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