今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕

🍏🍏🍏🍏🍏🍏🍏🍏🍏
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https://www.jlc-health.com/tc-maria-mooncake-special

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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.
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📌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.
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📌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.

《Penny Rain》
April Showers / 靜待五月時節的四月雨
作詞：aimerrhythm
作曲：AlbatoLuce
編曲：玉井健二・百田留衣
歌：Aimer
翻譯：澄野
意譯：CH
English Translation: lyricaljourneys

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背景 / Background - 雨上がり - 爽々 :
https://www.pixiv.net/artworks/69232505

中文翻譯 / Chinese Translation :
https://home.gamer.com.tw/creationDetail.php?sn=4682106

英文翻譯 / English Translation :
https://lyricaljourneys.wordpress.com/2019/04/09/april-showers/

日文歌詞 / Japanese Lyrics :
長い雨に遠ざかる声　足を止めて町を眺める
煙る空がどこか奇麗で　懐かしい場所に変わって
いつも傍にいてくれたよね　俄雨に立ち尽くす日も
ふいに浮かぶ過ぎた景色と　木陰の下　雨宿り

小さくて幼い　それはまるで
泣き虫な誰かみたいで

四月の雨　濡れた羽
雲雀はまだ　飛べずにいる
浅い春の冷たさに身をすぼめて　時を待ち続ける

日差しの種　淡い夢
羽ばたくまで　唄を添えて
遠い空の切れ間へと　五月の花の名を　今は知らずに

長い影と呼びかける声　時を止めて星を見た夜
眠る前に交わした言葉　失くしたくないものばかり

小さくて幼い　それはいつも
泣いていた　傍にいたくて

失くせないもの増えるたび
暖かさに沈んでゆく
通り雨の冷たさに身をすぼめて　歩き出せずにいる

ゆずれないもの　ひとつだけ
鞄の中　仕舞い込んで
今でもまだ覚えてる右手のぬくもりと　唄を頼りに

遠く響く雷鳴には　春の嵐の手招きの音
いつか　ここで　同じ景色を見てた

四月の雨　風に揺れ
雲雀は今　空を見上げ
浅い春の冷たさに身をゆだねて　羽を広げてゆく

ゆずれないもの　ひとつだけ
鞄の中　仕舞い込んで
遠い空の切れ間へと　花咲く五月へと
傘もささずに

中文歌詞 / Chinese Lyrics :
在漫雨中漸漸萬籟俱寂沉靜，我歇下前進的步履，盼向熟悉的城鎮
絲縷雲霧迷濛的天穹傾刻變化綺麗，為這景色添上一絲懷愁牽念
「你總是在身旁陪伴著我呢，即便我們曾佇足紛揚驟雨沐淋的那天也不曾分離。」
腦中不經意追憶起過往點滴——樹蔭下的休憩、雨樓下的回憶

如此渺小稚嫩又青澀天真，那就彷彿——
某個膽小懦弱的愛哭鬼似

四月的連綿細雨，浸濕了的羽翼
盼望再度飛翔的雲雀，仍未能展翅翱翔
伴隨淺春的凜冽寒峭而蜷縮身軀，靜待時間流淌逝去

播灑陽光的種子，流露微淡柔和的夢想
待到能夠再度擺動羽翼之時，我將在一旁與天空伴歌
願歌聲得以高聲向遙遠天穹迴響，即使我們至今仍未聞，五月盛開綻放的花名

向細長淡去的身影遞去的輕聲呼喚，僅為那一夜的璀璨星空，忘卻了時間的流淌
即便是入眠前與你交會傾露出的話語，全都是我不欲失去的、珍貴的點滴

正是因為這份稚嫩與青澀，所以才總是——
總是在哭泣，流著淚渴望你陪伴在身邊

倘若，能獲得更多無法失去的事物
便令人更加無法自拔地沉浸在它的和煦溫暖中
僅因短暫降雨的寒意便蜷縮身軀，動彈不得、更沒有勇氣邁出步伐

無法退讓、畏懼失去的，僅此唯一
緊緊收起、深深地埋藏在，所背負的行囊之中
至今仍舊得以憶起，右手曾包裹住的柔和與溫暖，正藉著奏響的春頌煦煦傳來

遠處嘹亮迴響的雷鳴，宛若在春天的暴風中招手的聲響
曾幾何時，也曾在此處，看見同樣的景色

四月的連綿細雨，隨著清風搖曳紛飛
雲雀現在已能，昂首仰望天空
接受淺春的凜冽寒峭，而任憑身軀，張開翅膀翱翔離去

無法退讓、畏懼失去的，僅此唯一
緊緊收起、深深地埋藏在，所背負的行囊之中
靜待真摯的情感抵達那片天際的盡頭；抵達錦簇繁花盛開綻放的五月時節
也可從此收起，這把度過春雨的傘了

英文歌詞 / English Lyrics :
Upon hearing the fading voice in the middle of the rain
I stopped walking to gaze upon the city
The hazy sky is turning into
somewhere beautiful and nostalgic

You have always stayed by my side, you even
stood still on days when the rain pours unceasingly
even as scenery floated past unexpectedly
under the shelter of the trees

The small and young something is just like
someone who cries easily

The lark is still unable to fly
as its wings were drenched by the April Showers
In the cold of early spring
it furls its body, awaiting the passing of time

Just as this dream with subdued colours
is adorned by seeds of sunlight,
I will adorn the lark with poems until its wings could flap again
and it can fly to the distant skies
without knowing the name of the flower in May

A long shadow and a voice calling out to me,
the night I stopped time and saw the stars,
words exchanged before going to sleep,
these are all the things I do not want to lose

The small and young something
is always crying, wanting to stay by my side

When the things you can’t afford to lose ever increases
submerge everything in warmth
In the coldness of the passing rain
it furls its body, and stayed still

The one thing I can’t afford to lose
is buried inside my bag
Even now, as I depend on a song
I can still remember the warmth of your right hand

The distant echo of booming thunder
is the sound of the beckoning spring storm
I will see the same scenery here someday

The April Shower is swayed by the wind
The lark is now looking at the sky
In the cold of early spring
It spreads its wings in abandon

The one thing I can’t afford to lose
is buried inside my bag
I head on to the distant skies and
I head on into the month of May, where flowers bloom
without opening my umbrella