tag:blogger.com,1999:blog-50781643259366580442024-03-13T12:26:56.314-04:00A taste of memories -- Echo's Kitchen盈盈小筑 -- 素人厨师的柴米油盐
A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.comBlogger770125tag:blogger.com,1999:blog-5078164325936658044.post-32626681469090430532023-12-17T11:05:00.001-05:002023-12-17T11:05:27.523-05:00【菠菜奶豆腐馅饼 】Palak Paneer Paratha<p style="text-align: center;"><span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cqHuiNA63puknRMp3IK9j4m_hPII1WB8AkK4MArfsFOEZcET6eBq1rUtmigdRIHk_DezmdzkTtfUROnK5K82R3YLP_xx34NYERhIbqnT8Yq3UAxD3qZBPXZtmUJ8pL9F-f52WbpxdFXyhuci1By5ljtBoJ_VeVeoNo0hZVjHDUHgQ97Zuq4ero6ULOrd/s4314/DSCF3920.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4314" data-original-width="2951" height="792" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cqHuiNA63puknRMp3IK9j4m_hPII1WB8AkK4MArfsFOEZcET6eBq1rUtmigdRIHk_DezmdzkTtfUROnK5K82R3YLP_xx34NYERhIbqnT8Yq3UAxD3qZBPXZtmUJ8pL9F-f52WbpxdFXyhuci1By5ljtBoJ_VeVeoNo0hZVjHDUHgQ97Zuq4ero6ULOrd/w542-h792/DSCF3920.JPG.jpg" width="542" /></a><br /></span></p><span style="font-family: inherit;"><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">奶豆腐馅饼是印度家庭里很普遍的早餐,奶豆腐的蛋白质和面饼的碳水化合物是很好的配搭。</span><br />今天用了菠菜和面,做了一款菠菜奶豆腐馅饼,味道更丰富,颜色也赏心悦目。<br /><span face="SimSun, Verdana, Arial, Helvetica, sans-serif"><br /></span>Paneer is a type of Indian Cottage cheese, a very good source of protein, and well loved food in India.<br /><br />Paneer paratha is a type of bread stuffed with spiced Paneer, it is a good blend of protein and carbohydrate, a very famous breakfast choice! </span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Today I used spinach to make the dough to make paneer Paratha, this palak paneer paratha has a richer taste and a pleasing color.<br /></span><a name='more'></a><span style="font-family: inherit;"><br /></span><div><strong><span style="font-family: inherit;">材料:</span></strong></div><div><strong><span style="font-family: inherit;"><br /></span></strong></div><div><strong><span style="font-family: inherit;">面皮:</span></strong></div><div><span style="font-family: inherit;">2 杯 全麦面粉</span></div><div><span style="font-family: inherit;">1/2 杯 水 </span></div><div><span style="font-family: inherit;">3 杯 菠菜</span></div><div><span style="font-family: inherit;">1/2 小勺 盐</span></div><div><span style="font-family: inherit;">1/2 寸 姜</span></div><div><span style="font-family: inherit;">1-2 瓣 蒜</span></div><div><span style="font-family: inherit;"><br /></span></div><div><strong><span style="font-family: inherit;">馅料:</span></strong></div><div><span style="font-family: inherit;">200 克 奶豆腐</span></div><div><span style="font-family: inherit;">1 点 芫荽</span></div><div><span style="font-family: inherit;">2 只 青辣椒</span></div><div><span style="font-family: inherit;"><br /></span></div><div><strong><span style="font-family: inherit;">调味料:</span></strong></div><div><span style="font-family: inherit;">1/2 小勺 孜然 (稍微煸煸)</span></div><div><span style="font-family: inherit;">1/2 小勺 芥菜籽(稍微煸煸)</span></div><div><span style="font-family: inherit;">1/2 小勺 芫荽粉 (Coriander Powder)</span></div><div><span style="font-family: inherit;">1/4 小勺 辣椒粉</span></div><div><span style="font-family: inherit;">1/4 小勺 黄姜粉</span></div><div><span style="font-family: inherit;">1/4 小勺 印度五香粉 Garam masala</span></div><div><span style="font-family: inherit;">盐 适量</span></div><div><span style="font-family: inherit;"><br /></span></div><b style="font-family: inherit;">Ingredients:</b><br /><br /><b style="font-family: inherit;">For the dough:</b><br /><div>2 cups whole wheat flour</div><div>1/2 cup water</div><div>3 cups of spinach</div><div>1/2 tsp of salt</div><div>1/2 inch ginger</div><div>1-2 cloves garlic</div><b style="font-family: inherit;"><br /></b><b style="font-family: inherit;">Filling:</b><br /><span style="font-family: inherit;">200gms Paneer (Indian Cottage cheese)</span><br /><span style="font-family: inherit;">1 bunch of Coriander leaves/Cilantro</span><br /><span style="font-family: inherit;">2 green chilli</span><br /><br /><b style="font-family: inherit;">Seasoning:</b><br /><span style="font-family: inherit;">1/2 tsp Cummin Seeds</span><br /><span style="font-family: inherit;">1/2 tsp Mustard seeds</span><br /><span style="font-family: inherit;">1/2 tsp Coriander Powder</span><br /><span style="font-family: inherit;">1/4 tsp Chilli powder</span><br /><span style="font-family: inherit;">1/4 tsp Turmeric Powder</span><br /><span style="font-family: inherit;">1/4 tsp Garam masala</span><br /><span style="font-family: inherit;">Salt to taste</span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIie1iVXBWMO2TfllNx0K_w4MWcVhBoKfCtprSrKMAYSa124o6Lab7Kmpf2kB4PoPaCvIlYL8apK7Aa1iofiTYNgby6dxeCzDpeO4AAKWmo7xr-CNsNbPxzA10Evp3rtltZz9yA-uFHSrSpP5xucNpJ7Vcnt6jsveWfvmqkGD0Vegh6OasvQiJudy123T/s709/DSC02744_%E5%89%AF%E6%9C%AC1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="676" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIie1iVXBWMO2TfllNx0K_w4MWcVhBoKfCtprSrKMAYSa124o6Lab7Kmpf2kB4PoPaCvIlYL8apK7Aa1iofiTYNgby6dxeCzDpeO4AAKWmo7xr-CNsNbPxzA10Evp3rtltZz9yA-uFHSrSpP5xucNpJ7Vcnt6jsveWfvmqkGD0Vegh6OasvQiJudy123T/w555-h582/DSC02744_%E5%89%AF%E6%9C%AC1.jpg" width="555" /></a></div><span style="font-family: inherit;"><br /></span><div><span style="font-family: inherit;">1。先把菠菜、姜蒜用搅拌机搅碎后,用面包机加入全麦粉和食盐和成面团,和好的面团放到一边醒面大约10分钟。没有面包机的可以用手和面。</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">2. 把奶豆腐和其他材料稍微切小块,用食物料理机切碎后把调味料全部倒入料理机里,再转转让调味料和奶豆腐混匀即可取出备用。</span></div><div><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">1. </span>Chop the spinach, ginger and garlic with a mixer into a coarse paste. Add the paste to a bread machine of standmixer, add whole wheat flour and salt, mix into a dough. Set the mixed dough aside to rest for about 10 minutes. If you don’t have a bread machine, you can knead the dough by hand.<br /><br /><span style="font-family: inherit;">2. Cut paneer into small cubes. Use a chopper to chop all ingredients including the spices. Place the chopped paneer in a bowl.</span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0po0C093TQxUsG3A4qSoHpx88qyU7EL8THwj0xgHDz0Fq10yFYdITjMv5i5kk8JRI-Y66IjahaViINP_OgLr2M4vTElgVJRtMQIT5UJuedU3u-wjTnZH7C096kpUVlNpXcBhf5T1bo2Y5Ui3mv4hPlnay7qlQV9B8UnEUm0rudLHkcbDxCVshoaPLn0ky/s1017/DSC02744_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="665" data-original-width="1017" height="431" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0po0C093TQxUsG3A4qSoHpx88qyU7EL8THwj0xgHDz0Fq10yFYdITjMv5i5kk8JRI-Y66IjahaViINP_OgLr2M4vTElgVJRtMQIT5UJuedU3u-wjTnZH7C096kpUVlNpXcBhf5T1bo2Y5Ui3mv4hPlnay7qlQV9B8UnEUm0rudLHkcbDxCVshoaPLn0ky/w657-h431/DSC02744_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" width="657" /></a></div><br /></div><div><span style="font-family: inherit;">3. 把和好的面粉揪成大约乒乓球大的粉团,擀开后类似包包子那样的把馅料包入。包好压扁,撒点面粉,擀开成一个小盘子大的面饼。</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">4. 炉子上热好平底锅,用一点油把饼两面烙熟,喜欢奶油的可以起锅之后刷一层薄薄的黄油。</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">配一些腌辣椒,酸奶吃。</span></div><span style="font-family: inherit;"><br />3. Divide the dough into few ping pong balls size, roll one out to about 5-6 cm in diameters. Place 2 tsp of cottage cheese in the middle and fold it up to form a round pastry.<br /><br />4. Press the ball to flattened it and dust it with flour, with the help of rolling pin, further flatten it into a disk about 2 mm in thickness.<br /><br />5. Heat a cooking pan at medium heat, drizzle a few drops of oil and pan fry the paratha until both sides turned golden in color, brush a thin layer of butter when it is done. Repeat the steps to make several paratha or until the dough is over.<br /><br />Serve with some <a href="http://spicehunt.blogspot.com/2011/05/chili-picklemirch-ka-rai-wala-achar.html">Homemade Chilli Pickle</a>, yogurt and Cucumber.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50HJSuweYnD1W7ijAhZQ_PF72Qhod9Jo9JELEh53iatqJB1FpMHmBo9a4V9BWFpnKnTq0G5VkIuW9PYoBNtKejjNaUStkKpdR7HU1SS75IZjzAFh5JyWd6mc9LNrOj4L99XlE-dWCuAiiQODibs7uMRe7QE8nm5NdyIwGUuqJLVcZfYmw01ps7GjFp6Sk/s4824/DSC02744_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3618" data-original-width="4824" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50HJSuweYnD1W7ijAhZQ_PF72Qhod9Jo9JELEh53iatqJB1FpMHmBo9a4V9BWFpnKnTq0G5VkIuW9PYoBNtKejjNaUStkKpdR7HU1SS75IZjzAFh5JyWd6mc9LNrOj4L99XlE-dWCuAiiQODibs7uMRe7QE8nm5NdyIwGUuqJLVcZfYmw01ps7GjFp6Sk/w663-h498/DSC02744_%E5%89%AF%E6%9C%AC.jpg" width="663" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgWjvxZz989ueb8ULap4w_oaaGA38D8E2DsKySAXfLghAyfcHs2wxxjQ38sSHwrkqZDE2w3jdCDiRBSft2d3oCHhpnKGzgWGPDTcimJRPBQyC0MicjZQ72zLFtFBPcucpPnNgk5rOa1Q2YFKBZ2UQCZJrENr6gFLCoSiCbfswH3ZDYxb9nyX2JF07oUwZ/s4901/DSC02799_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3676" data-original-width="4901" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgWjvxZz989ueb8ULap4w_oaaGA38D8E2DsKySAXfLghAyfcHs2wxxjQ38sSHwrkqZDE2w3jdCDiRBSft2d3oCHhpnKGzgWGPDTcimJRPBQyC0MicjZQ72zLFtFBPcucpPnNgk5rOa1Q2YFKBZ2UQCZJrENr6gFLCoSiCbfswH3ZDYxb9nyX2JF07oUwZ/w661-h497/DSC02799_%E5%89%AF%E6%9C%AC.jpg" width="661" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;"><br /><br /><br /></span><br /></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-91625557324625239232023-12-10T10:43:00.006-05:002023-12-10T10:43:50.362-05:00【青椒炒鸡蛋】Quick Egg Stir-Fry with Peppers<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdQw8v9wCmQnq9e-2o8D8qIE0kmnT1epVESx7VgyhEN1Tf8h8gXllW1Dy6KWA7EV1FX3wUMk1PEGsycNpavYSFaCKnFn7_mrK-SGlhhhKNqYoGr-TuqGtixzMLbyYCmvpJZ8GeQG5u-cS6274nBu05MAmZhuKPh4L0KHBWqmSLHEd1Mk5cqnEGnhBetbP/s4343/DSC01087_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4343" data-original-width="3103" height="742" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdQw8v9wCmQnq9e-2o8D8qIE0kmnT1epVESx7VgyhEN1Tf8h8gXllW1Dy6KWA7EV1FX3wUMk1PEGsycNpavYSFaCKnFn7_mrK-SGlhhhKNqYoGr-TuqGtixzMLbyYCmvpJZ8GeQG5u-cS6274nBu05MAmZhuKPh4L0KHBWqmSLHEd1Mk5cqnEGnhBetbP/w531-h742/DSC01087_%E5%89%AF%E6%9C%AC.jpg" width="531" /></a></p><p style="text-align: left;">青椒和鸡蛋是我家常备的食材,平时如果时间比较赶的话,可以快速地搭配这两个食材做这道青椒炒鸡蛋,营养快手又美味。</p><p style="text-align: center;"></p><div style="text-align: left;">Green peppers and eggs are common cooking ingredients at my home. If I am pressed for time, and wanting something quick, I will make something quick, this stir-fry is one of the dishes that I often made, it is quick, nutritious and delicious.</div><span><a name='more'></a></span><div><br /></div><b>材料:</b><div>3 只 土鸡蛋 (加一点胡椒粉,食盐和料酒打散)</div><div>3-4 个 牛角青椒</div><div>少许 蒜末</div><div>少许 葱末</div><div><br /></div><div><b>调料:</b></div><div>2 小勺 生抽</div><div>1 小勺 蚝油</div><div>一点点食盐</div><div>一点点糖</div><div>一点点胡椒粉</div><div>1 小勺 淀粉</div><div>5 大勺水</div><div><p></p><div><b>Ingredients:</b></div><div><div>3 free-range eggs (beat with a little pepper powder, salt and cooking wine)</div><div>3-4 cowhorn green peppers</div><div>A little minced garlic</div><div>A little chopped green onion</div><div><br /></div><div><b>seasoning:</b></div><div>2 tsp light soy sauce</div><div>1 tsp oyster sauce</div><div>a little salt</div><div>a little sugar</div><div>a little bit of pepper</div><div>1 tsp starch</div><div>5 tbsp water</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjFyFz_MljydAFBawjup4fXHZKc4rd0JvyExYme3xtkao8N1euBJ1CV5Y91hY5Ji47umZWv1KTakLkcsi5WLbLaWDpgRAWKX5MEosTogZP_QE5nD0-VWRi3CeSjxxbTEw_5avmx_2xkoGNgZ3o51dL4B7sxZyZu9Iiru43selAPSSGAt8OtXjCCbFjDiM/s678/DSC01058_%E5%89%AF%E6%9C%AC1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="678" data-original-width="676" height="611" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjFyFz_MljydAFBawjup4fXHZKc4rd0JvyExYme3xtkao8N1euBJ1CV5Y91hY5Ji47umZWv1KTakLkcsi5WLbLaWDpgRAWKX5MEosTogZP_QE5nD0-VWRi3CeSjxxbTEw_5avmx_2xkoGNgZ3o51dL4B7sxZyZu9Iiru43selAPSSGAt8OtXjCCbFjDiM/w609-h611/DSC01058_%E5%89%AF%E6%9C%AC1.jpg" width="609" /></a></div><div style="text-align: center;"><br /></div><div>1. 把鸡蛋和料酒、食盐和胡椒粉一起打散。</div></div><div><br /></div><div>2. 青椒去蒂去种子后切滚刀块,备用。</div><div><br /></div><div>3. 把葱和蒜切末,调料里的材料全部混合备用。</div><div><br /></div><div><div>1. Beat eggs with cooking wine, salt and pepper until slightly fluffy.</div><div><br /></div><div>2. Remove the stems and seeds of green pepper, cut into 1 inch pieces and set aside.</div><div><br /></div><div>3. Mince the onion and garlic, mix all the ingredients under the seasoning in a bowl and set aside.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkE_3fxBh4gBA7aINWJbP2ZwCvmXMx5DPRMTYo-32Y9O45HL84OtrLqwyvPnEBCLemPnJayfDNWLdds0tNis7zW_T0xvj00ndoY3qXefu5qvJ7zSq183k_biue7PDcm8xZAwOv3eeDg3vduIPVSPn_-ggxCprM9V69nTucFkOsgXwey4eAsnERi-hgSn8i/s679/DSC01058_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="679" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkE_3fxBh4gBA7aINWJbP2ZwCvmXMx5DPRMTYo-32Y9O45HL84OtrLqwyvPnEBCLemPnJayfDNWLdds0tNis7zW_T0xvj00ndoY3qXefu5qvJ7zSq183k_biue7PDcm8xZAwOv3eeDg3vduIPVSPn_-ggxCprM9V69nTucFkOsgXwey4eAsnERi-hgSn8i/w608-h602/DSC01058_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" width="608" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. 热锅冷油把鸡蛋炒散,取出备用。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. 锅里再下一点食油把葱蒜爆香,加入青椒稍微煸炒。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. 把鸡蛋倒入后倒入调料汁。煮至料汁变浓稠即可。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">4. Heat the cooking pan with some oil, scrambled the eggs, take out and set aside.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. Add a little more cooking oil to the pan, sauté the onion and garlic until fragrant, add the green pepper and stir-fry briefly.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. Add the eggs back to the pan before adding the seasoning mix. Cook until the sauce thickens, it is ready.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Serve with steamed rice.</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXX_NR4JfPIgI5H7N67y1zyVQEROAqB55FYe3Lp1ujOZ3zFt1PoS-rMBB-EY3wGKfgmbM-ae9XWsNnF0GO9se4E8D2xPG3srkpHhiG8LKak7kr1RVro4BxRb4YVHVT1A1IzhbWR9Q_eGuJ3dszclQfCwu4H2Y2pL2BiD-XDBmCLdkdNjAFpFpW7-hzj8c/s4092/DSC01058_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3068" data-original-width="4092" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXX_NR4JfPIgI5H7N67y1zyVQEROAqB55FYe3Lp1ujOZ3zFt1PoS-rMBB-EY3wGKfgmbM-ae9XWsNnF0GO9se4E8D2xPG3srkpHhiG8LKak7kr1RVro4BxRb4YVHVT1A1IzhbWR9Q_eGuJ3dszclQfCwu4H2Y2pL2BiD-XDBmCLdkdNjAFpFpW7-hzj8c/w667-h500/DSC01058_%E5%89%AF%E6%9C%AC.jpg" width="667" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-47194021212684633612023-11-20T12:28:00.004-05:002023-11-20T12:29:03.859-05:00【豆角茄子】Eggplant Long Bean Stir-Fry<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVAiA6UJfwsn2ecPbY1ehwe30ZZBE0q4wiM4KPGIx5x1RtNKrLlXsYAMXUuLkBgvQfCS1T0bJXv1gzO_4wk7HSW1kcZNxFJGo8860I6jxyHTtn9KxIXGymvDrFrVQGO5h9EmD2r7uA9etWL4cB6PP4HvdMVPtFf2QSXmo4tEry3Os1vWJRNj0cKPH5fMK/s4744/DSC03484_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3539" data-original-width="4744" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVAiA6UJfwsn2ecPbY1ehwe30ZZBE0q4wiM4KPGIx5x1RtNKrLlXsYAMXUuLkBgvQfCS1T0bJXv1gzO_4wk7HSW1kcZNxFJGo8860I6jxyHTtn9KxIXGymvDrFrVQGO5h9EmD2r7uA9etWL4cB6PP4HvdMVPtFf2QSXmo4tEry3Os1vWJRNj0cKPH5fMK/w660-h492/DSC03484_%E5%89%AF%E6%9C%AC.jpg" width="660" /></a><br /><br /></p><p style="text-align: left;">豆角炒茄子是娘家经常做的一道菜,送粥下饭都非常美味,是茄子和豇豆/豆角盛产的时候常做的一道菜。</p><p style="text-align: left;">我喜欢用马来西亚产的豆瓣酱做这道菜,是我思念的家乡味,也没那么咸。</p><p style="text-align: left;">Stir-fried eggplant with long beans is a dish my mom made a lot when I was young, It goes well porridge and rice. </p><p style="text-align: left;">A dish I made often now when eggplants and long beans are in the market during summer.<span></span></p><a name='more'></a><p></p><b>材料:</b><br />1 小把 豇豆/豆角<br />2 只 茄子<br />1 大勺 豆瓣酱<div>1 小勺 蒜蓉<br />1/2 小勺 糖<br />一点点酱油 可无<br /><br /><b>Ingredients:</b><br />1 small bunch of long bean<br />2 Japanese eggplants<br />1 tablespoon of Fermented bean paste</div><div>1 teaspoon of minced garlic<br />1/2 tsp sugar<div>A little soy sauce optional</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aFI_8PK2NUY0XkhdQdqcgOkh-3PhSxkW__1rKEGPQ5WXjDSENVUFxMfInCME2Vot502P6Tkt67KEOtsrZsGF-eo4B0VoKhSNFTT_2YCIz3DOTDeT-wxKvt0KoKf-30XV7oawvNnd3HdNW1JIQJVAwTIQsWmgRfIgc8hGAwj8wETej4Jwx85AIsTha7Uj/s678/NeoImage_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="678" data-original-width="676" height="559" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aFI_8PK2NUY0XkhdQdqcgOkh-3PhSxkW__1rKEGPQ5WXjDSENVUFxMfInCME2Vot502P6Tkt67KEOtsrZsGF-eo4B0VoKhSNFTT_2YCIz3DOTDeT-wxKvt0KoKf-30XV7oawvNnd3HdNW1JIQJVAwTIQsWmgRfIgc8hGAwj8wETej4Jwx85AIsTha7Uj/w558-h559/NeoImage_%E5%89%AF%E6%9C%AC.jpg" width="558" /></a></div><div><br /></div><div><br /></div>1. 把茄子和豆角洗净沥干切成段备用。</div><div><br /></div><div>2. 热上1大杯食油,把茄子和豆角都入油锅过一次油,取出沥干备用。</div><div><br /></div><div><div>3. 把食油取出,留下一大勺,加入豆瓣酱和蒜蓉炒香,把茄子和豆角倒入,加入糖和酱油调味。可以加一点点水,再稍微烹煮几分钟即可。</div></div><div><br /></div><div><div>1. Wash the eggplant and beans, drain and cut into sections and set aside.</div><div><br /></div><div>2. Heat 1 large cup of cooking oil, deep fried the eggplant and long beans respectively for about 1 minute, take out and drain and set aside.</div></div><div><br /></div><div>3. Scoop out the cooking oil leave only a tablespoon in the wok, add the fermented bean paste and minced garlic and stir-fry until fragrant.</div><div><br /></div><div>4. Add eggplant and beans, season with sugar and soy sauce to taste. You can add a little water and cook for a few minutes before serving.</div><div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlC0mptTerKOSYGNGWa_jcFWtPwD9jSfwE0pWjfpRddGTEOhs1LRLozeqBHRlzohqmHiOXAukVCfNqGxwze61vvj3xM2ZXlRCRw_M4BBRazOiHesnpfmNP6SaoPLRUD_RTzrBdJ8ekQy1H0XfcBysOZ5D974UOcEuBsVUpBipzqqO7X5X9caoKXsjcALr/s4358/DSC03526_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4358" data-original-width="3012" height="792" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlC0mptTerKOSYGNGWa_jcFWtPwD9jSfwE0pWjfpRddGTEOhs1LRLozeqBHRlzohqmHiOXAukVCfNqGxwze61vvj3xM2ZXlRCRw_M4BBRazOiHesnpfmNP6SaoPLRUD_RTzrBdJ8ekQy1H0XfcBysOZ5D974UOcEuBsVUpBipzqqO7X5X9caoKXsjcALr/w547-h792/DSC03526_%E5%89%AF%E6%9C%AC.jpg" width="547" /></a></div><div style="text-align: center;"><br /></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-49224467892059000152023-11-16T11:12:00.001-05:002023-11-16T11:12:13.182-05:00【紫薯燕麦粥】Purple Sweet Potato Oatmeal<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbKaJ7PiYCk6Y55bUBEXsxPjY56sLHqbnq4K6f5NnSMAfjuez1gLsFyPCm5qZilYFyktry0U3SJgzoaGjVzFspZ2hmj15b3mXF5s5U8F93P-eh7ZzhjCU0DiWKrokKZxSSNAnSIIdmD-C_GI_5boqH8cOF-7Xc5S01IuIiO6UyOwBB87YTHn6FS74_T8m/s3857/DSC02672_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2891" data-original-width="3857" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbKaJ7PiYCk6Y55bUBEXsxPjY56sLHqbnq4K6f5NnSMAfjuez1gLsFyPCm5qZilYFyktry0U3SJgzoaGjVzFspZ2hmj15b3mXF5s5U8F93P-eh7ZzhjCU0DiWKrokKZxSSNAnSIIdmD-C_GI_5boqH8cOF-7Xc5S01IuIiO6UyOwBB87YTHn6FS74_T8m/w661-h496/DSC02672_%E5%89%AF%E6%9C%AC.jpg" width="661" /></a></div><p></p><p>燕麦除了拿来做<a href="http://www.echoskitchen.com/2023/10/taro-oatmeal.html" target="_blank"><b>芋头燕麦粥</b></a>,<a href="http://www.echoskitchen.com/2023/06/oatmeal-banana-muffins.html"><b>燕麦玛芬</b></a>、<a href="http://www.echoskitchen.com/2012/09/oatmeal-raisin-cookie.html"><b>燕麦曲奇</b></a>以外,拿来做这款紫薯燕麦做早餐也非常好吃,加了紫薯的燕麦粥颜值真的太棒了。</p><p>In addition to making oatmeal for breakfast, old fashioned oats can also be used to make oatmeal muffins and oatmeal cookies.</p><p>Oats are also very delicious when make into Chinese sweet soup/dessert. Adding purple sweet potato gives the dish a very vibrant color, not to mentioned the rich nutrients that comes with it.<span></span></p><a name='more'></a><p></p><p style="text-align: center;"></p><div><b>材料:</b></div><div>150 克/一个 紫薯</div><div>1/2 杯/ 40 克 燕麦</div><div>1 杯 牛奶/植物奶/椰奶</div><div>适量 冰糖</div><div><br /></div><div><b>Ingredients:</b></div><div><div>150 g Purple Sweet Potato</div><div>1/2 cup/40 g of old fashioned-oats</div><div>1 cup milk/coconut milk</div><div>Some rock sugar</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMKezvLAtRKmaBSVdGWzzrXa0FRHcw7kd-lv_Pp1YKgrayQjbalhC6bo39_B-UhUMtexE8ZhGODMi9zZBXMbNiHt4mp3umqlG5HmQ9TaNb0QZzsOH80hmymlc7FjMSzHYM-Y4aNOllEOytzDUaXkzuk0FRhoQMMCShnonvMNVIgbFzWYWsCeQsoOjDD0a/s701/DSC02551_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="673" height="603" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMKezvLAtRKmaBSVdGWzzrXa0FRHcw7kd-lv_Pp1YKgrayQjbalhC6bo39_B-UhUMtexE8ZhGODMi9zZBXMbNiHt4mp3umqlG5HmQ9TaNb0QZzsOH80hmymlc7FjMSzHYM-Y4aNOllEOytzDUaXkzuk0FRhoQMMCShnonvMNVIgbFzWYWsCeQsoOjDD0a/w579-h603/DSC02551_%E5%89%AF%E6%9C%AC.jpg" width="579" /></a></div><br /><div>1. 把紫薯削皮切丁后放到锅里,注入1/3锅水,加入1/2杯燕麦和冰糖。</div><div><br /></div><div>2. 大火煮滚后转小火加盖煮10分钟,熄火继续焖5分钟。</div><div><br /></div><div>3. 吃的时候加入牛奶或者椰奶拌匀,喜欢口感更细腻的可以用搅拌棒或者搅拌机搅拌顺滑。</div><div><br /></div><div><div><div>1. Peel and dice the purple sweet potato, place it into a pot with 1/3 pot of water, and add 1/2 cup of steel cut oats and rock sugar.</div><div><br /></div><div>2. Bring to a boil over high heat, then turn down to low heat and cook covered with lid for 10 minutes, then turn off the heat and let it sit for 5 minutes.</div><div><br /></div><div>3. Add milk or coconut milk and mix well before serving. If you like the oatmeal to be smoother in texture use a handheld mixer or blender to blend the oatmeal briedly.</div></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKteBP6EGgaIrOLcJo161IlAkHbUjdFmHk9HfqA3OdcaUYL8hH5L-7_TyaJum_AbqDDYJqMkEkuU1yOVo0MsuoYjhtWCT-fd6EIoIULD20HSSkiQXsHPXU8tbDaE0evXGLlWWKr7Lkmpmclrhvi6vZK6z2p5zA51njgYWsF1hBD020Lp5JbjEu5wCtCz6/s4557/DSC02660_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4557" data-original-width="3049" height="763" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKteBP6EGgaIrOLcJo161IlAkHbUjdFmHk9HfqA3OdcaUYL8hH5L-7_TyaJum_AbqDDYJqMkEkuU1yOVo0MsuoYjhtWCT-fd6EIoIULD20HSSkiQXsHPXU8tbDaE0evXGLlWWKr7Lkmpmclrhvi6vZK6z2p5zA51njgYWsF1hBD020Lp5JbjEu5wCtCz6/w511-h763/DSC02660_%E5%89%AF%E6%9C%AC.jpg" width="511" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-33933019208203865172023-11-14T20:17:00.002-05:002023-11-14T20:17:31.756-05:00【乳酸菌气泡水】Yakult Soda/Sparkling Water<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOr6tNtO-T3J1e5EpH1yK_G9HwARAFCkSsPWhU6h4QmDf0oafQsbiA6bY4-veGInib1tnYduj5jrURIT6xrYVOwp4gMo-GKr6ztgUoMTMopDIvJdQAWsSXKeCFxhN3hIoeTX_DwxjW3IB_KGPcIxIzVOM5L_wWqymgzfe64oUU9AeTh1yt5UIBWhtHIIS/s4904/DSC02882_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4904" data-original-width="3340" height="769" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOr6tNtO-T3J1e5EpH1yK_G9HwARAFCkSsPWhU6h4QmDf0oafQsbiA6bY4-veGInib1tnYduj5jrURIT6xrYVOwp4gMo-GKr6ztgUoMTMopDIvJdQAWsSXKeCFxhN3hIoeTX_DwxjW3IB_KGPcIxIzVOM5L_wWqymgzfe64oUU9AeTh1yt5UIBWhtHIIS/w525-h769/DSC02882_%E5%89%AF%E6%9C%AC.jpg" width="525" /></a></p><p style="text-align: left;">儿子很喜欢喝乳酸菌饮料,我很喜欢喝气泡水,这个夏天我们发现了一个娘俩都爱的喝法,就是把乳酸菌饮料和气泡水混合了加冰块喝,真是太棒了!</p><p style="text-align: left;">My son A likes Yakult drink, and I like sparkling water. This summer we found a way to enjoy what we like at once!</p><p style="text-align: left;">We mix Yakult drinks and sparkling water together and add ice cubes to it. It’s really yummy!</p><span><a name='more'></a></span><br /><div><b>材料:</b><br />1 瓶 乳酸菌饮料<br />1 罐 气泡水<div>一些冰块</div></div><div><br /></div><b>Ingredients:</b><br />1 bottle of lactic acid bacteria drink<br />1 can sparkling water<div>some ice cubes</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmVW85LXpnBnRe0YCFw7MPlkv8bW76SibVNBWZZec9Lavv6JQjrbH0eFRirQocos_Wx_YTCivEmMTmVKF3yDzWn7x5l_S-YZCdtz199vjnAZvcRcAZefz-NH41ZWNJ92f6dQxgQYKzX96r2GnPzSda8G3SYB_N1dyAp64_BacgZ5kRnewED4sxDHu40cT/s4612/DSC02873_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3075" data-original-width="4612" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmVW85LXpnBnRe0YCFw7MPlkv8bW76SibVNBWZZec9Lavv6JQjrbH0eFRirQocos_Wx_YTCivEmMTmVKF3yDzWn7x5l_S-YZCdtz199vjnAZvcRcAZefz-NH41ZWNJ92f6dQxgQYKzX96r2GnPzSda8G3SYB_N1dyAp64_BacgZ5kRnewED4sxDHu40cT/w659-h439/DSC02873_%E5%89%AF%E6%9C%AC.jpg" width="659" /></a></div><br /><div style="text-align: left;">把乳酸菌饮料喝气泡水混合,加点冰块即可。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the yakult with sparkling water and add some ice cubes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNCvTuHZ3Y-P6UxzTMerEtvWfh6GcvLqjfD_rpDR3U7Ckwcw5frpRr7WTeUQq0w57-deqacS0ot0uIN3iCZi0I_OnDd0jFzqUfAwUANXJlWnhWiLXLEBFTc3l_wfjnlTlbas-zKXqX3iBCAEGslsTX6XRJe89Lt76yHbFN5E6dtEDGvYzkZe6Nx8FEf3c/s5025/DSC02905.JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3769" data-original-width="5025" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNCvTuHZ3Y-P6UxzTMerEtvWfh6GcvLqjfD_rpDR3U7Ckwcw5frpRr7WTeUQq0w57-deqacS0ot0uIN3iCZi0I_OnDd0jFzqUfAwUANXJlWnhWiLXLEBFTc3l_wfjnlTlbas-zKXqX3iBCAEGslsTX6XRJe89Lt76yHbFN5E6dtEDGvYzkZe6Nx8FEf3c/w655-h491/DSC02905.JPG.jpg" width="655" /></a></div><br /><div style="text-align: center;"><br /></div><div><p style="text-align: left;"><br /></p></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-2134226366635480362023-11-11T20:43:00.003-05:002023-11-14T20:22:47.806-05:00【印式香辣油饼】Masala Poori (Fried spiced Flat bread )<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz65GPwGrWeQYe6hn7zSgVzOlpbpTgeR0q0uvyK9wu95xPZUhI13mDOspahewpbefGs8GHRo-WLVPGSDj5VpTkl6sg3wcohVxJt3SoZRybAXZ5a1C81xZpQguVGTYsZ1-JvjcmZsiLWBOE_Zy8ONIAUqtx6nB_Aziekchq3IWaNy2mpxi67_CjFg8fAHQ/s4923/DSC03131_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4923" data-original-width="3412" height="777" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFz65GPwGrWeQYe6hn7zSgVzOlpbpTgeR0q0uvyK9wu95xPZUhI13mDOspahewpbefGs8GHRo-WLVPGSDj5VpTkl6sg3wcohVxJt3SoZRybAXZ5a1C81xZpQguVGTYsZ1-JvjcmZsiLWBOE_Zy8ONIAUqtx6nB_Aziekchq3IWaNy2mpxi67_CjFg8fAHQ/w539-h777/DSC03131_%E5%89%AF%E6%9C%AC.jpg" width="539" /></a><br /></p><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">土豆咖喱/马萨拉是印度街边摊卖油饼的标配。是很多人乘搭长途火车或巴士时休息站必点的点心。也是我家LD和儿子非常喜欢的一道小吃。</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">搬到美国后我鲜少炸东西,前几天是俊爹生日,就做了这个他喜欢的香辣油饼给他庆生,就连俊宝都吃了好多呢!</div><br />Poori was the very first Indian bread that caught my attention and fancy, it was from there that I venture into making different types of Indian Rotis and Parathas.<br /><br />The potato curry that I made today is the standard serving with Puri in roadside stalls in India, it is also something I make for hubby's birthday every year. <div><br /></div><div>This year on his birthday, instead of making the plain puris, I have made a variation of it with spices, it turned out really well and tasty.<br /><br /><a name='more'></a><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;"><strong><br /></strong></div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;"><strong>油饼材料:(做25只左右的油饼)</strong></div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">2 杯/ 250 克 全麦粉 (我用了multigrain flour)</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">2 大勺 鹰嘴豆粉 Besan</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1/2 小勺 盐</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1/2 小勺 印度藏茴香籽 (Ajwain/Carom Seeds)</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1/2 小勺 白芝麻</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1/2 小勺 姜黄粉</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1 小勺 辣椒粉</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1/2 小勺 孜然粉</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1 小勺 芫荽粉</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1 大勺 切碎的 芫荽</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">2-3 杯 食油 (炸油饼用)</div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></div><strong>Ingredients for pooris:</strong><br /><div>2 cups/250 g whole wheat flour (I used multigrain flour)</div><div>2 tablespoons chickpea flour (Besan)</div><div>1/2 tsp salt</div><div>1/2 tsp Ajwain/Carom Seeds</div><div>1/2 tsp white sesame seeds</div><div>1/2 tsp turmeric powder</div><div>1 tsp chili powder</div><div>1/2 tsp cumin powder</div><div>1 tsp coriander powder</div><div>1 tbsp of chopped cilantro</div><div>2-3 cups cooking oil (for deep frying)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1uICdyMw6Q6GZiupgGjmdY9ar3T7Uj9rNNkynDRKMTCt3qnb0n53FbC6OxKa46OtK7rE8M3QFmeS2fuxHcFSPfuUJI2owNgc5q-f4a0GTLk_79e02v2s4pFKjzR4Nep3NNev1Az_ZY5TNM8K0cGs4n7_Im0zgMbsTlH6RkinAJsx-m6IeWu3ushyphenhyphen3oLh/s677/DSC00078_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="677" data-original-width="675" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1uICdyMw6Q6GZiupgGjmdY9ar3T7Uj9rNNkynDRKMTCt3qnb0n53FbC6OxKa46OtK7rE8M3QFmeS2fuxHcFSPfuUJI2owNgc5q-f4a0GTLk_79e02v2s4pFKjzR4Nep3NNev1Az_ZY5TNM8K0cGs4n7_Im0zgMbsTlH6RkinAJsx-m6IeWu3ushyphenhyphen3oLh/w522-h524/DSC00078_%E5%89%AF%E6%9C%AC.jpg" width="522" /></a></div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></div><div style="font-family: "Microsoft YaHei", SimSun, Verdana, Arial, Helvetica, sans-serif;">1. 把油饼所有材料混合,加入 3/4 杯水,和成一个软硬适中的面团,摆一边饧面20-30分钟。</div><br />2. 揪出汤圆大小的面团,擀开成巴掌大的小圆饼。<br /><br /><em><b>注:做油饼不可以用手粉帮助擀开面团,只能用一点油防粘。因为沾上手粉的面饼很容易有炸糊的黑点,油也容易变脏。</b></em><div><b><i><br /></i></b></div><div>1. Knead together all ingredients listed under poori with 3/4 cup of water to form a smooth ball, let it rest for 20-30 minutes.<br /><br />2. After 30 minutes, pull out small portion to form a small ball, like 2/3 of the ping pong ball size. Roll it out to a small round disk.<br /><br /><em><b>Note:Do not use flour to dust the dough or surface as you roll the bread, as the dust will cause small black dots on pooris and dirty the frying oil.</b></em><br /><em><br /><div style="text-align: center;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/AKSyyUHsBwM/0.jpg" frameborder="0" height="466" src="https://www.youtube.com/embed/AKSyyUHsBwM?feature=player_embedded" width="550"></iframe></div><div style="text-align: center;"><br /></div></em>6. 锅里倒入食油,加热,中高火把油饼两面炸成金黄色,间中用铲子压压帮助起泡。<div><br /></div><div>6. Heat up 2-3 inches of cooking oil at medium high. Fry the pooris on both sides or until golden brown in colour. Use the a slotted spatula to press the poori in between to help puffing.<br /><br />Serve hot with some sliced onion.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroPKVVEZ_2Hs3fIzQENMBsxyJx7V_gqkkOVYQiKHfGiRCUZRQx7CU6-paa9oWxmTp4m6QnGykE5rZ2KGR6Mr0mPyweTNkLqFQxAwMfrWxwMR0b1N6gymZAOObJIIpB_kIGsmz81kl0rdXQmBoKRnyQ7Q0jdxV1EYnnopESx55fR74DOuPkCqvHVlck0HJ/s4466/DSC03121_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3350" data-original-width="4466" height="505" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroPKVVEZ_2Hs3fIzQENMBsxyJx7V_gqkkOVYQiKHfGiRCUZRQx7CU6-paa9oWxmTp4m6QnGykE5rZ2KGR6Mr0mPyweTNkLqFQxAwMfrWxwMR0b1N6gymZAOObJIIpB_kIGsmz81kl0rdXQmBoKRnyQ7Q0jdxV1EYnnopESx55fR74DOuPkCqvHVlck0HJ/w673-h505/DSC03121_%E5%89%AF%E6%9C%AC.jpg" width="673" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-30726561999081882562023-11-09T08:10:00.004-05:002023-11-28T18:39:26.300-05:00Diwali Countdown - Gobi Mussallam 【莫卧儿烤全花椰菜】<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS9o2E9og8r2M2f1KUo10tDHcbd5qcKWAKwb8SHc58BNxPqy387VgbtAE0U8KSwBc3ATDaUeP_hRqI7dKWZFJAShYOzTiJvwaykawXNE6wVG32I-3HmaN01QdzL0bx0iUoiecx6Gy49dvNjaQFj19RNLLmaFvyx1kytMJf1fJUZb3D_McXf8olBwWFkbw/s4202/DSC01295_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4202" data-original-width="2828" height="819" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS9o2E9og8r2M2f1KUo10tDHcbd5qcKWAKwb8SHc58BNxPqy387VgbtAE0U8KSwBc3ATDaUeP_hRqI7dKWZFJAShYOzTiJvwaykawXNE6wVG32I-3HmaN01QdzL0bx0iUoiecx6Gy49dvNjaQFj19RNLLmaFvyx1kytMJf1fJUZb3D_McXf8olBwWFkbw/w550-h819/DSC01295_%E5%89%AF%E6%9C%AC.jpg" width="550" /></a><br /></p>Gobi Musallam is a derivation from the very famous Mughlai dish Chicken Musallam, the chicken is marinated and stuffed with eggs and can be served dry or with gravy. 'Musallam' means whole in Hindi, therefore, just as a whole chicken is cooked in Chicken Musallam, so is the Gobi Musallam. <div><br /></div><div>The gobi will first be roasted and topped with creamy gravy before baking again, it is a very appealing and tasty dish. Good for party and celebrations!</div><div><br /></div><div><div>莫卧儿烤花菜【Gobi Musallam】 源于一道著名的莫卧儿王朝菜,【莫卧儿烤全鸡】- Chicken Musallam,这道烤全鸡是把鸡肉用香料腌制后进行烤制,非常的美味,有的食谱还会在鸡肚里塞上几颗水煮蛋一起烤制,也很美味。 </div><div><br /></div><div>“Musallam”在印地语里是“整”的意思。所以这道菜做成素食的话,用了整头的花菜代替鸡肉烹制,烤花菜的成品卖相好,看起来非常大气,是个适合聚餐和节庆的美食!</div></div><div><br /></div><span><a name='more'></a></span><div><b>Ingredients:</b></div><div>1 head of medium size Cauliflower</div><div>1/2 cup of cashew nuts</div><div>1 medium size bombay onion</div><div>2 medium size tomatoes </div><div>5-6 cloves of garlic</div><div>Thumb size ginger root</div><div>1-2 dried red chilies</div><div>1 tsp of Kasuri Methi (dried fenugreek leaves)</div><div>1 tbsp of Besan (Chickpea Flour)</div><div>10 Strands of Saffron</div><div>1 cups Whole Milk/Half & Half</div><div><b><br /></b></div><div><b>Seasoning:</b></div><div>1 tsp of Coriander powder</div><div>1/2 tsp of Turmeric powder</div><div>1 tsp salt</div><div>1 tsp sugar</div><div><br /></div><div><b>Others:</b></div><div>3 tbsp of Ghee</div><div><br /></div><div><div><b>材料:</b></div><div>1 颗 中等大小的花椰菜/花菜</div><div>1/2 杯 腰果</div><div>1 个 中等大小的紫洋葱</div><div>2个 中等大小的西红柿</div><div>5-6 瓣 蒜</div><div>拇指大小的姜</div><div>1-2 只 干红辣椒</div><div>1 茶匙 Kasuri Methi(干胡芦巴叶)</div><div>1 汤匙 Besan(鹰嘴豆粉)</div><div>10 根 藏红花</div><div>1 杯 全脂牛奶</div><div><br /></div><div><b>调味料:</b></div><div>1 茶匙 芫荽粉</div><div>1/2 茶匙 姜黄粉</div><div>1 茶匙 盐</div><div>1 茶匙 糖</div><div><br /></div><div>其他:</div><div>3 汤匙 酥油 Ghee</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZaAPIZVeR32WMSFlYKI4SgAbVsxjvlclw4ZsMkhK5TL6X5FoT9JO8Tt7NCkxQnQIVscM2TcueCviXmjzIwuriCTDrzXnwRcapO1weGtLAY0srF2VOZd5Ap7GCNHZyiHxA0pM6CBVs4PC-yjiYLrjNR1rbgGo1hZHh4vW2-eM80lYKPCnYFvQbXzf_XE0/s681/DSC01328_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="681" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZaAPIZVeR32WMSFlYKI4SgAbVsxjvlclw4ZsMkhK5TL6X5FoT9JO8Tt7NCkxQnQIVscM2TcueCviXmjzIwuriCTDrzXnwRcapO1weGtLAY0srF2VOZd5Ap7GCNHZyiHxA0pM6CBVs4PC-yjiYLrjNR1rbgGo1hZHh4vW2-eM80lYKPCnYFvQbXzf_XE0/w572-h377/DSC01328_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="572" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. 选一颗大小适中的花椰菜,把绿叶摘除,洗净沥干。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. 把花菜放到一个烤盘里,喷上一层食油,或者刷上一层无水奶油(Ghee),入烤箱或者气炸锅380度烤8-10分钟。(如果没有烤箱可以用油锅把整头入锅稍微炸至表面金黄)。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Choose a medium-sized cauliflower, remove the green leaves, wash and drain.</div><div style="text-align: left;"><div><br /></div><div>2. Place the cauliflower in a baking pan, spray with a layer of cooking oil, or brush with a layer of Ghee and bake in the oven or air fryer at 380 degrees for 8-10 minutes. (If you don’t have an oven, you can fry the cauliflower in a frying pan with oil until slightly golden brown).</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqI5_rkt2AupuN8TX5XZNuLmjWjSzq4FSi9wB-sqInkVv8csKp5G2k9xKlIq__q4bsiyEpOx3_CF1IA0nv7TJRGv3WxGAEFaNwtCAXQZmQqKLsOmKggCUrzC2zzl9ychAcH5rYybheBNfncwtzbpZMVVbyM3gR4eNuP1GRzKAYUmaDUUsw7XfrlDgDv-2/s1012/DSC01328_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="677" data-original-width="1012" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqI5_rkt2AupuN8TX5XZNuLmjWjSzq4FSi9wB-sqInkVv8csKp5G2k9xKlIq__q4bsiyEpOx3_CF1IA0nv7TJRGv3WxGAEFaNwtCAXQZmQqKLsOmKggCUrzC2zzl9ychAcH5rYybheBNfncwtzbpZMVVbyM3gR4eNuP1GRzKAYUmaDUUsw7XfrlDgDv-2/w659-h441/DSC01328_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="659" /></a></div><div><br /></div><div>3. 花菜烤制的时候可以开始准备酱汁,腰果先稍微烤香(或微波炉高火转两分钟)。</div><div><br /></div><div>4. 把洋葱、蒜瓣、辣椒、姜和番茄都分别处理好,切块备用。锅里热上2大勺无水奶油Ghee,加入姜片、蒜瓣、葫芦巴叶入锅炒香。</div><div><br /></div><div>5. 加入洋葱、辣椒和番茄翻炒一阵,推开材料,留出锅子一个角落,加入一大勺鹰嘴豆粉,和一点的无水奶油 (Ghee),把鹰嘴豆粉炒香。</div><div><br /></div><div>6. 加入调味料后稍微翻炒1分钟,把一杯的牛奶倒入,熄火拌匀。</div><div><br /></div><div><div>3. While the cauliflower is roasting, you can start preparing the sauce. Roast the cashew nuts to light golden brown (or microwave it on high for 1-2 minutes).</div><div><br /></div><div>4. Prepare the onions, garlic cloves, chili, ginger and tomatoes accordingly and cut them into pieces and set aside. Heat 2 tablespoons of Ghee in a pan, add ginger slices, garlic cloves, and dried fenugreek leaves and cook until fragrant.</div><div><br /></div><div>5. Add onions, chili and tomato and cook for a while, push the ingredients aside, leave a corner of the pan empty. Add a tablespoon of chickpea flour and a little Ghee, mix and cook the chickpea flour until fragrant.</div><div><br /></div><div>6. Add all the seasonings and cook for a minute. Pour in a cup of milk, turn the heat off and mix well.</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuSouRUxrrYY36isZRjEiS_OgYMZR0e4B2t12St_ABAjFdYGr59XkadQF_tcqfHSnPfkS3eOUkqwMCJwyFeVl20E37Eg3JYwirikDhdkOfhC8uE4C5mI-PEY0999AoOIfzP0y0SLZr0diHZLOndwCcNUvMDKO_-LFIAw-FqsrfLhwx8XPncvhvomeyUiG/s675/DSC01206_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="675" height="553" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuSouRUxrrYY36isZRjEiS_OgYMZR0e4B2t12St_ABAjFdYGr59XkadQF_tcqfHSnPfkS3eOUkqwMCJwyFeVl20E37Eg3JYwirikDhdkOfhC8uE4C5mI-PEY0999AoOIfzP0y0SLZr0diHZLOndwCcNUvMDKO_-LFIAw-FqsrfLhwx8XPncvhvomeyUiG/w567-h553/DSC01206_%E5%89%AF%E6%9C%AC.jpg" width="567" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. 把煮好的材料和腰果一起倒入破壁机里,搅拌成顺滑的奶油状,如果太稠可以稍微加一点牛奶继续搅拌。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. 搅拌好的奶油酱淋到烤好的花菜上,入烤箱或者空气炸锅360 F/180 C 烤 25-30分钟至表面焦黄即可。如果奶油酱没倒完,间中可以把烤箱打开再淋上一层,这样烤出来的花菜更好看,味道更浓郁。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">7. Place the cooked ingredients and cashews into the mixer and blend until smooth and creamy. If the gravy is little too thick, add a little milk and continue mixing.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">8. Pour 3/4 of the cream sauce over the roasted cauliflower and bake in the oven or air fryer at 360 F/180 C for 25-30 minutes until the surface is browned. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">9. Add another layer of the sauce to the cauliflower half way into baking, around 10 minutes time, and continue baking the roasted cauliflower will look better and have a richer flavor that way.</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1Fyh5Yf5Uxdds2Ds7EwAuMo3B7vq28h-EBwtIcfIWiChTl3RmsIutVDeKlTlcGyXFoadTiYs_4Quh90CjpYosDTVJEB0SxccHMJ5Rqj_D0yq2NOGtu5vi2X538gYfE4Cwlaub1ZemSN3b1DlBRFE4isK4NdpTnGSz1gz9B0Y11X5RTu9ZFa4n3c2jZnw/s3807/DSC01272_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2856" data-original-width="3807" height="509" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1Fyh5Yf5Uxdds2Ds7EwAuMo3B7vq28h-EBwtIcfIWiChTl3RmsIutVDeKlTlcGyXFoadTiYs_4Quh90CjpYosDTVJEB0SxccHMJ5Rqj_D0yq2NOGtu5vi2X538gYfE4Cwlaub1ZemSN3b1DlBRFE4isK4NdpTnGSz1gz9B0Y11X5RTu9ZFa4n3c2jZnw/w679-h509/DSC01272_%E5%89%AF%E6%9C%AC.jpg" width="679" /></a></div><br /><div style="text-align: center;"><br /></div><div><br /></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-35585336427489323442023-10-22T14:30:00.007-04:002023-11-11T18:50:26.138-05:00Tofu Bhurji(Scrambled Tofu)【辣炒豆腐碎】<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy29RlkNRNH-hq5sE9fWB_ONTNcpOjA9PtfpUQFI6kOz6sBglJDhmtC1Q0v7yaQ4lz05oIOdHtinQe7nF139iJmQ-mQ7ChvEBikzz3GCfET5ZXImBnLR0ccmZpCZMn8qEFnJAo5B2ELXAl4JxYHQaJsT4kTSdpnqaB2YuXn3ePWT_GE9O5c0EcORI-Wwis/s4335/DSC00564_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4335" data-original-width="2888" height="841" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy29RlkNRNH-hq5sE9fWB_ONTNcpOjA9PtfpUQFI6kOz6sBglJDhmtC1Q0v7yaQ4lz05oIOdHtinQe7nF139iJmQ-mQ7ChvEBikzz3GCfET5ZXImBnLR0ccmZpCZMn8qEFnJAo5B2ELXAl4JxYHQaJsT4kTSdpnqaB2YuXn3ePWT_GE9O5c0EcORI-Wwis/w559-h841/DSC00564_%E5%89%AF%E6%9C%AC.jpg" width="559" /></a></p>Tofu bhurji literally means scrambled tofu, a very good substitude to eggs for vegan and vegetarian. A very versatile side dish to go with rice and flat bread.<div><br /></div><div>这款辣炒豆腐碎吃起来真像炒鸡蛋,是个高蛋白的营养素食,茹素的朋友们可以试试看。<span><a name='more'></a></span></div><div><div><br /></div><div><b>Ingredients:</b></div><div>1/2 tsp cumin (jeera) seeds </div><div>1/2 tsp mustard seeds</div><div>1 tsp ginger garlic paste</div><div>2 Green chillies finely chopped </div><div>1 medium onion finely chopped </div><div>1 medium tomato finely chopped </div><div>½ teaspoon turmeric powder </div><div>¼ teaspoon red chilli powder </div><div>1 box/450 g extra firm tofu </div><div>salt to taste </div><div>2 tablespoons cilantro (coriander leaves) </div><div><br /></div><div><b>材料:</b></div><div>1/2 茶匙 孜然</div><div><div>1/2 茶匙 芥菜籽</div><div>1 茶匙 姜蒜茸<span> </span></div><div>2 根 青辣椒,切碎</div><div>1 个 中等大小的洋葱,切碎</div><div>1 个 中等大小的番茄,切碎</div><div>½ 茶匙 姜黄粉</div><div>¼ 茶匙 辣椒粉</div><div>1 盒/450 g 老豆腐</div><div>适量 盐 </div><div>2汤匙香菜(香菜叶)</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsA7owwWnbQUg_7EeLr3Ze5nrBYD9evm_RnJogTqmJUiBvM9-JHIUWcjnCB6jsLLA7mlEziuSjkycmylyTfqKKMzGXbhgeHunVvpPq3dnt3Jxhci2HkX6AqTMbka1grks30qr9KFOsic44hxHvszfgO4kGzzEFQ972HkOJrSJ5_YoatADOqhuUA0KW392P/s1000/DSC00526_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="673" data-original-width="1000" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsA7owwWnbQUg_7EeLr3Ze5nrBYD9evm_RnJogTqmJUiBvM9-JHIUWcjnCB6jsLLA7mlEziuSjkycmylyTfqKKMzGXbhgeHunVvpPq3dnt3Jxhci2HkX6AqTMbka1grks30qr9KFOsic44hxHvszfgO4kGzzEFQ972HkOJrSJ5_YoatADOqhuUA0KW392P/w675-h454/DSC00526_%E5%89%AF%E6%9C%AC.jpg" width="675" /></a></div><br /><div style="text-align: left;"><div>1. Chop tomatoes, peppers and onions. And mashed the firm tofu and set aside.</div><div><br /></div><div>2. Heat 2 tablespoons of butter or cooking oil in a cooking pan, add cumin, mustard seeds, minced ginger garlic and green pepper, sauté until fragrant.</div><div><br /></div><div>3. After adding turmeric and chili powder, add diced tomatoes and stir-fry until tomatoes become soft.</div><div><br /></div><div>4. Add the minced tofu and salt to tase, stir-fry for another 3-5 minutes. Add chopped cilantro before serving.</div><div><br /></div></div><div style="text-align: left;">1. 把番茄、辣椒和洋葱切碎。老豆腐捏碎备用。</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. 锅里热上2大勺黄油/Butter,或者食油,加入孜然,芥菜籽、姜蒜蓉和青椒爆香。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. 加入所有调味料后,加入番茄丁翻炒至番茄变软。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. 加入豆腐碎和食盐,煸炒匀后再炒个3分钟。起锅前加入香菜碎即可。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnyqzRGOLQ1nfBgk-VYSYajA9_J0wQAnpW-nudescOs3zmqfivnjeKB8X74GPwdi2eD66BD59cJ8_fCV6Y84sS6an9e_lPn7_Mcz02bu3etKF5OQ1ETXr6n6A6lRKWhXk9NbT5ii7zeAEYMl8JuJTq6LjYJS3T-RTDkH1cTWvqHontd3bJay_k38zW7Vo/s4427/DSC00552_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3319" data-original-width="4427" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnyqzRGOLQ1nfBgk-VYSYajA9_J0wQAnpW-nudescOs3zmqfivnjeKB8X74GPwdi2eD66BD59cJ8_fCV6Y84sS6an9e_lPn7_Mcz02bu3etKF5OQ1ETXr6n6A6lRKWhXk9NbT5ii7zeAEYMl8JuJTq6LjYJS3T-RTDkH1cTWvqHontd3bJay_k38zW7Vo/w665-h498/DSC00552_%E5%89%AF%E6%9C%AC.jpg" width="665" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: left;"> </div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-71615043855558920562023-10-13T11:21:00.002-04:002023-10-13T11:21:16.526-04:00Maggie Goreng 【炒快熟面】<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W9ii1RDMzATGbJV0W1qxTWMeSmbnWBNoo57gSXnP5X_qwH4LoDgNRQMR0S2FRs8atnJ7V_WEM3aHbykXvICxe-amS0iFsBjzGhYLaAcOuFhvsEtjy-ftMf941sPQgiTv2ANE3PBY7u5MH6DRNyPBruNixxVS_5K0DJU5k7D75tjofbu-haD2ODUl-dso/s4291/DSC02187.JPG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3218" data-original-width="4291" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W9ii1RDMzATGbJV0W1qxTWMeSmbnWBNoo57gSXnP5X_qwH4LoDgNRQMR0S2FRs8atnJ7V_WEM3aHbykXvICxe-amS0iFsBjzGhYLaAcOuFhvsEtjy-ftMf941sPQgiTv2ANE3PBY7u5MH6DRNyPBruNixxVS_5K0DJU5k7D75tjofbu-haD2ODUl-dso/w655-h492/DSC02187.JPG.jpg" width="655" /></a></div><div style="text-align: center;"><br /></div>I used to like <a href="http://www.echoskitchen.com/2011/03/mee-mamak-malaysia-street-side-fried.html" target="_blank"><b>Mee Goreng Mamak</b></a> more than this Maggie Goreng, as I stay longer overseas, where fresh oil noodle is hard to come by, Maggie goreng becomes a quick and favorable choice.<div><br /></div><div>I could stir up this hearty meal under 20 minutes provided all the ingredients needed are in place (Which I always do). Seriously, what is not to love about this tweaked instant noodle?</div><div><br /></div><div><div>以前其实我喜欢<a href="http://www.echoskitchen.com/2011/03/mee-mamak-malaysia-street-side-fried.html" target="_blank">嘛嘛档炒面</a>更胜于这个炒快熟面。然而海外待的时间更长了之后,炒快熟面就成了一个快捷又便利的选择。</div><div><br /></div><div>只需所有原料都准备好,就可以在 20 分钟内炒出这个美味的炒面,真的太方便了。</div><div><br /><a name='more'></a><br /><strong>Ingredients:</strong><br />1 packet Instant Noodle<br />1/2 piece of firm tofu<br />1 tbsp <strong><a href="http://spicehunt.blogspot.com/2011/03/sambal-balacan.html">Sambal Tumis</a></strong><br />2-3 medium shrimp(shelled and veined)<br />7-8 slices of chicken<br />4-5 slices of fish cake/ sliced fish ball<br />1 tsp minced garlic<br />1 tsp fried shallot<br />1 bunch of Chinese mustard (Sawi)<div>1/4 Carrot<br />1 egg(Optional)<br /><br /><strong>Seasoning:</strong><br />1 tbsp Light soy sauce<br />1/2 tsp Dark soy sauce<div>1 tsp Oyster sauce(Optional)<br />1/2 Packet of the Seasoning from the instant noodle <br /><br /><div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif"><b>原料:</b></span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 包 方便面</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1/2 块 </span><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">老豆腐 </span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 大勺 <a href="http://www.echoskitchen.com/2011/03/sambal-balacan.html" target="_blank"><b>多用途辣椒酱</b></a></span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">2-3 只 中虾(去壳,去虾线)</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">7-8 片 鸡肉 </span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">4-5 片 鱼饼/鱼丸片</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 小勺 蒜末</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 小勺 炸葱</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">几根 油菜心</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1/4 根 胡萝卜</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 只 </span><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">鸡蛋</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif"><b><br /></b></span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif"><b>调味料:</b></span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 小勺 生抽</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1/2 小勺 老抽</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1 小勺 蚝油</span></div><div><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">1/2 包 </span><span face="SimSun, Verdana, Arial, Helvetica, sans-serif">方便面调料 </span></div></div><div style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></div><div style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7ztb0DKjt_9r2ydJKxgZl9ZRVviWLQ3dv4dWCqiINxul2sX_KYEdfP8Q1psHGxVJooFclXiO0QRi8kAb4b6WQEbpFFVh6yIeSB-FamomNZRCTabUwc1iH3luPm4r-FGUWDSY_rI5ADcW59-rFe1zbYoqMl5tvbP1efhnQ9J10FiJ0GhXRH2FtS62ymFC/s677/NeoImage_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="677" data-original-width="673" height="605" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7ztb0DKjt_9r2ydJKxgZl9ZRVviWLQ3dv4dWCqiINxul2sX_KYEdfP8Q1psHGxVJooFclXiO0QRi8kAb4b6WQEbpFFVh6yIeSB-FamomNZRCTabUwc1iH3luPm4r-FGUWDSY_rI5ADcW59-rFe1zbYoqMl5tvbP1efhnQ9J10FiJ0GhXRH2FtS62ymFC/w602-h605/NeoImage_%E5%89%AF%E6%9C%AC.jpg" width="602" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">1. I have some leftover Costco rotisserie chicken in the refrigerator, so I break some chicken breast into shreds and set aside. Slice fish cakes and tofu, julienne the carrot and set aside.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. Minced 2 cloves of garlic and set aside. Wash and cut the Chinese mustard into 2 inches long.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. Boil half a pot of water and cook the instant noodles until they are about 70% cooked, drain and set aside.</div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: left;">1. 冰箱里还有吃剩的costco 烤鸡,把鸡胸部分掰成鸡丝备用。鱼饼和豆腐切片,萝卜切丝备用。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. 切一点蒜末备用,把油菜洗净切段。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. 煮滚半锅水把快熟面煮至7-8分熟,沥干备用。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpaMA8DSDchhPj0qZVRVuM1eRpWtwvhDf1kdcgcxPxejrXyAjvSN_ora9fDHdN9a78ZlrbP_kAaIRgU-6GfTrNF0a-zOO9bZLtw4HSEFxOF7DlE2JTDayEPXogWCOcyKkCuIBI4oAMIX8vWRmBLSdrfMZLuXt-UwVuFufWk42vM0rQOur2ewPd009SdPt/s1015/NeoImage_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1015" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpaMA8DSDchhPj0qZVRVuM1eRpWtwvhDf1kdcgcxPxejrXyAjvSN_ora9fDHdN9a78ZlrbP_kAaIRgU-6GfTrNF0a-zOO9bZLtw4HSEFxOF7DlE2JTDayEPXogWCOcyKkCuIBI4oAMIX8vWRmBLSdrfMZLuXt-UwVuFufWk42vM0rQOur2ewPd009SdPt/w673-h447/NeoImage_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="673" /></a></div><div style="text-align: center;"><br /></div>4. Heat 2 tbsp of oil in a wok, stir fry minced garlic. Add the fish cake and tofu, cook for 1 minute.<br /><br />5. Add the <a href="http://spicehunt.blogspot.com/2011/03/sambal-balacan.html">Sambal tumis</a>,stir for a minute, add the egg and stir quickly to scrambled the egg. <br /><br />6. Add the shredded chicken and carrot, stir well and add the cooked instnat noodle, add all the seasoning, and give it quick stir at high heat for about 2-3 minutes.</div><div><br />7. Add the mustard green and continue cooking for 1-2 mintues or until the mustard green is cooked. Served with a sunny side up egg and some fried shallots if you have.<br /><br /><div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;">4. 锅中烧热2大勺油,爆香蒜末,加入鱼饼和豆腐。</span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;">5. 加入多用途辣椒酱,炒匀后加入鸡蛋,快速炒散鸡蛋。</span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;">6.加入鸡肉丝和胡萝卜丝,炒匀后加入煮好的方便面。加入所有调味料,大火快速炒匀,大约2-3分钟。</span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;">7. 加入油菜段炒至油菜断生即可,吃的时候配上荷包蛋和一些葱酥。</span></div><div><br /></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;">在外的马来游子,你可有思念这充满记忆的炒面?</span></div><div><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjyzyDTYnZYdd2r6MofMohT93cd-YcC4jrEc_CsfYM9s9IV1OW6Hx5TDnvRZpYEn0pdToLpe9mw8c7XNJ2VF0nhk4j2X38W39iui8NAMpr4RUFvKIr6G8vafpV2MZPQpczO-MQir8RpUc4fTGJ4pV4INod7s-lyuMsGe-o4pAOjbcze1WAqSNAyvqKJEK/s4329/DSC02187_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4329" data-original-width="2991" height="809" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjyzyDTYnZYdd2r6MofMohT93cd-YcC4jrEc_CsfYM9s9IV1OW6Hx5TDnvRZpYEn0pdToLpe9mw8c7XNJ2VF0nhk4j2X38W39iui8NAMpr4RUFvKIr6G8vafpV2MZPQpczO-MQir8RpUc4fTGJ4pV4INod7s-lyuMsGe-o4pAOjbcze1WAqSNAyvqKJEK/w559-h809/DSC02187_%E5%89%AF%E6%9C%AC.jpg" width="559" /></a></div><br /><span style="font-family: SimSun, Verdana, Arial, Helvetica, sans-serif;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-4925238568684245202023-10-05T21:29:00.000-04:002023-10-05T21:29:22.123-04:00【燕麦芋头甜汤】Taro Oatmeal<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvM9bwyYMAOFdppgQ5jb7pFa_37_z4-7dg0YUg9czm0oc9AEDgWyp7B1b_MPP7d3MPA2HsOR4exBhu3xv5xoMCsH94KQww_J6D_QGOuFktateq6E7j7LF0ao0v4jxISI9T8TsGszw5CF_uUBUZO2OiTA8QxV0LdjXU1s5k-MG-_CyhtQW-bj1gUqGODLN/s4208/DSC02390_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4208" data-original-width="2862" height="793" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvM9bwyYMAOFdppgQ5jb7pFa_37_z4-7dg0YUg9czm0oc9AEDgWyp7B1b_MPP7d3MPA2HsOR4exBhu3xv5xoMCsH94KQww_J6D_QGOuFktateq6E7j7LF0ao0v4jxISI9T8TsGszw5CF_uUBUZO2OiTA8QxV0LdjXU1s5k-MG-_CyhtQW-bj1gUqGODLN/w541-h793/DSC02390_%E5%89%AF%E6%9C%AC.jpg" width="541" /></a></p><p style="text-align: left;">燕麦除了拿来做燕麦粥,<a href="http://www.echoskitchen.com/2023/06/oatmeal-banana-muffins.html"><b>燕麦玛芬</b></a>、<a href="http://www.echoskitchen.com/2012/09/oatmeal-raisin-cookie.html"><b>燕麦曲奇</b></a>以外,拿来做中式甜汤也非常好吃,加了芋头的甜汤更香。</p><p style="text-align: left;">In addition to making oatmeal for breakfast, old fashioned oats can also be used to make oatmeal muffins and oatmeal cookies.</p><p style="text-align: left;">Oats are also very delicious when make into Chinese sweet soup/dessert. Adding taro gives very nice fragrant to the dish.<span></span></p><a name='more'></a><p></p><p style="text-align: center;"></p><div style="text-align: left;"><b>材料:</b></div><div style="text-align: left;">150 克 芋头 </div><div style="text-align: left;">1/2 杯/ 40 克 燕麦</div><div style="text-align: left;">1 杯 牛奶/植物奶/椰奶</div><div style="text-align: left;">适量 冰糖</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;"><div>150 g taro</div><div>1/2 cup/40 g of old fashioned-oats</div><div>1 cup milk/coconut milk</div><div>Some rock sugar</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oJxRXNIaAkK_xXzjLrosHQKIbyxir1GExkM48QGpEinaQNf8ZIDdPHHPHql84zlBT-EUJKZqf5XEgT7E8WsrSCVMykAF9aoRtofkC-jk1VfyTkGeSOMMqnwiFB59A55cjFDj0l02C03pyxFkPfJfqCDtnQXhul-diDVjFBACnCbo-hyH_f2qVLMV8Ycv/s1011/DSC02390_%E5%89%AF%E6%9C%AC1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="1011" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oJxRXNIaAkK_xXzjLrosHQKIbyxir1GExkM48QGpEinaQNf8ZIDdPHHPHql84zlBT-EUJKZqf5XEgT7E8WsrSCVMykAF9aoRtofkC-jk1VfyTkGeSOMMqnwiFB59A55cjFDj0l02C03pyxFkPfJfqCDtnQXhul-diDVjFBACnCbo-hyH_f2qVLMV8Ycv/w670-h442/DSC02390_%E5%89%AF%E6%9C%AC1.jpg" width="670" /></a></div><br /><div style="text-align: left;">1. 把芋头削皮切丁,切芋头的时候最好戴手套,不然手会痒。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. 芋头入蒸笼蒸25-30 分钟,至芋头熟透,变软。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. 把蒸好的芋头加入一口锅里,注入1/3锅清水,加入1/2杯燕麦和冰糖。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. 大火煮滚后转小火加盖煮5分钟,熄火继续焖5分钟。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. 吃的时候加入牛奶或者椰奶拌匀即可。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>1. Peel and dice the taro. It is best to wear gloves when cutting taro, else you may end up with itchy hands.</div><div><br /></div><div>2. Steam the diced taro in a steamer for 25-30 minutes, until the taro is cooked and tender.</div><div><br /></div><div>3. Add the steamed taro to a pot with 1/3 pot of water, and add 1/2 cup of oats and rock sugar.</div><div><br /></div><div>4. Bring the oats to a rolling boil over high heat, then turn down to low and cook with lid on for 5 more minutes, turn the heat off and wait for 5 minutes.</div><div><br /></div><div>5. Add milk or coconut milk and mix well before serving.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8pk3_S5gRd5_N9YHVph63MiIWAT29Y1coB66NalGWtmV5nRXSh00W4ulWS2zGSz-f-DdAEwVXWzeaO39_iWt_rMTmFsg80fll-Jpy7MqQN1FZK1iArmXDuG2-85bJjTKsKu4gOCe1cynJqJLVYH7WNL6GR9EAL8jUAvPG9WipsgfgRGT3vz4TyErDfUe/s3824/DSC02429_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2868" data-original-width="3824" height="493" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8pk3_S5gRd5_N9YHVph63MiIWAT29Y1coB66NalGWtmV5nRXSh00W4ulWS2zGSz-f-DdAEwVXWzeaO39_iWt_rMTmFsg80fll-Jpy7MqQN1FZK1iArmXDuG2-85bJjTKsKu4gOCe1cynJqJLVYH7WNL6GR9EAL8jUAvPG9WipsgfgRGT3vz4TyErDfUe/w657-h493/DSC02429_%E5%89%AF%E6%9C%AC.jpg" width="657" /></a></div><br /><div style="text-align: center;"><br /></div><p></p>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-72989221820369127182023-09-30T19:47:00.007-04:002023-10-05T17:46:23.006-04:00【塔香广式烧肉】Thai Basil Stir Fry Cantonese Roast Pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmU0mAwK4DHdh1QWHzWKje4YdQyX6T0dFwVgLVN7JBKn06s8Td0-ToCeLw4CGgU6iqT8avFVY9vgbNVOVWjL1ghm0SYebI8OVf3J-5-6sCHoS0pAshCXMnGqCiT33MT40LQfDVou1BUy-uMl3Xw4cU6GKcutwnIokHrgZirwTQIJyZ1iZ7QYXGhv22Cgv/s4072/DSC02000_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4072" data-original-width="2958" height="747" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmU0mAwK4DHdh1QWHzWKje4YdQyX6T0dFwVgLVN7JBKn06s8Td0-ToCeLw4CGgU6iqT8avFVY9vgbNVOVWjL1ghm0SYebI8OVf3J-5-6sCHoS0pAshCXMnGqCiT33MT40LQfDVou1BUy-uMl3Xw4cU6GKcutwnIokHrgZirwTQIJyZ1iZ7QYXGhv22Cgv/w542-h747/DSC02000_%E5%89%AF%E6%9C%AC.jpg" width="542" /></a></div><p>小时候每次过节或者拜拜剩下的广式烧肉妈妈就会加一把九层塔回锅煸炒,这样加工过的烧肉风味更佳,非常好吃。</p><p>去年冬天我在门口撒了一把九层塔种子,结果今年夏天家门口就九层塔泛滥了。现在已经来到了初秋,在它们被冻死之前努力吃九层塔,今天午餐就做塔香脆皮烧肉,烧肉是超市熟食部买来的,不够肥,这么做仍然非常美味。 </p><div>I have way too many Thai basil plant this year, I keep pulling them out to use in my dishes and I still have so many.
But the weather is getting colder by the day, they won’t last for much longer, so you guys will be seeing a lot of Thai basil dishes from me before winter 😂 .</div><div><br /></div><span><a name='more'></a></span><div><b>材料:</b></div><div>2-300 克 广式烧肉</div><div>2-3 瓣 蒜瓣</div><div>2-3 只 泰式朝天椒 可无</div><div>1/2 小勺 酱油/鱼露</div><div>1/2 小勺 蚝油</div><div><br /></div><div><b>Ingredients:</b></div><div>2-300 gm Cantonese Style Roast Pork</div><div>2-3 Cloves of Garlic</div><div>2-3 Chili/Thai Chili Optional</div><div>2 cups of Thai Basil </div><div>1/2 tsp Soy Sauce/Fish Sauce</div><div>1/2 tsp of Oyster Sauce</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mfh03f8lpJokT-xmSHYIu5KIHoMF_hQoWIJcVb07G3BjgKMSQEFp791qtg5HbUtkb34Vv3GtLlk2-GC0VndQaFtvXf8gHMTWUMcHRySDIM9Tn5f_a7QcGKq2aZpOgvV75JYq07LGULpZRd9EQxEabPRBkrO-zW_DKc6Qeq4N08zE_K0BZJpjYC6GuSBX/s1015/DSC01990_%E5%89%AF%E6%9C%AC1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="1015" height="455" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mfh03f8lpJokT-xmSHYIu5KIHoMF_hQoWIJcVb07G3BjgKMSQEFp791qtg5HbUtkb34Vv3GtLlk2-GC0VndQaFtvXf8gHMTWUMcHRySDIM9Tn5f_a7QcGKq2aZpOgvV75JYq07LGULpZRd9EQxEabPRBkrO-zW_DKc6Qeq4N08zE_K0BZJpjYC6GuSBX/w679-h455/DSC01990_%E5%89%AF%E6%9C%AC1.jpg" width="679" /></a></div><div><br /></div><div><p><span style="font-family: inherit;">1. 把九层塔洗净摘好,烧肉切片,蒜和辣椒切片,切段。</span></p><p><span style="font-family: inherit;">2. 锅里热上一大匙油,把蒜和辣椒爆香,加入烧肉片稍微翻炒。</span></p><p><span style="font-family: inherit;">3. 加入蚝油和鱼露调味,烧肉本身已有咸味,所以调味可以轻一点。</span></p><p><span style="font-family: inherit;">4. 起锅之前倒入九层塔,稍微翻匀就好了。</span></p><p>1. Clean and pick the Thai basil leaves. Cut the roasted pork into slices. Cut the galic into slices, and chili into small pieces.</p><p>2. Heat a tablespoon of oil in a pan, sauté the garlic and chili until fragrant, add the roasted pork slices and stir-fry 2-3 minutes.</p><p>3. Add oyster sauce and fish sauce to taste. The roasted pork itself is already seasoned, so the seasoning in this dish can be lighter.</p><p>4. Add the Thai basil leaves into the pan and turn briefly before serving.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUtSoIJiDuk3lLf11UMHytZ0MPlwFF8iYi7TvYyTdtc3uc4fSMHKhwpKL7v38EvDsJVDZqn_igff0D_zV2S0IjSrYlY-QgyFu3ZxIBwsPiEI9t4ijvTVQcioL4VlGwrq_Tu5ytqo0sIYhpuujL33XRFDgmzETuDAXa4Y8m5FKTzqfVfD_R0tA-04U6ZN_/s4753/DSC01990_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3564" data-original-width="4753" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUtSoIJiDuk3lLf11UMHytZ0MPlwFF8iYi7TvYyTdtc3uc4fSMHKhwpKL7v38EvDsJVDZqn_igff0D_zV2S0IjSrYlY-QgyFu3ZxIBwsPiEI9t4ijvTVQcioL4VlGwrq_Tu5ytqo0sIYhpuujL33XRFDgmzETuDAXa4Y8m5FKTzqfVfD_R0tA-04U6ZN_/w666-h500/DSC01990_%E5%89%AF%E6%9C%AC.jpg" width="666" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: center;"><br /></p></div><div style="text-align: center;"><br /></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-88464964738453551052023-09-25T17:40:00.003-04:002023-09-25T17:40:57.155-04:00【蒜香奶豆腐咖喱】Lehsuni Paneer<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFvWZpS_jQZ5esRwO95SsLBAEHv-dGtLO8wQ4GiwY02LaUqbL9zIJh0F652S3clhaNiqj4y4M-AA1r1J2mwbX0cBQrOT6JrHMVGR4Fe8Ul-wQhSroMI3oXLNwj_nW-dHVNzQMgBXIihPsViuNQzMfQXx54mhVEd63YzqY1e7OoxxrumzUHp44McS3Ys17/s5739/DSC00147_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5739" data-original-width="3892" height="789" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFvWZpS_jQZ5esRwO95SsLBAEHv-dGtLO8wQ4GiwY02LaUqbL9zIJh0F652S3clhaNiqj4y4M-AA1r1J2mwbX0cBQrOT6JrHMVGR4Fe8Ul-wQhSroMI3oXLNwj_nW-dHVNzQMgBXIihPsViuNQzMfQXx54mhVEd63YzqY1e7OoxxrumzUHp44McS3Ys17/w534-h789/DSC00147_%E5%89%AF%E6%9C%AC.jpg" width="534" /></a></p><div style="text-align: left;">奶豆腐是北印度非常受欢迎的食材,做法也很多,会和菠菜做成<a href="http://www.echoskitchen.com/2014/07/palak-paneer-spinach-with-cottage.html" target="_blank">菠菜奶豆腐</a>,或加和豌豆做成<a href="http://www.echoskitchen.com/2012/04/matar-paneer-indian-cottage-cheese-with.html" target="_blank">豌豆奶豆腐</a>,还有俊宝很爱的<a href="http://www.echoskitchen.com/2011/06/paneer-makhanwala-indian-cottage-cheese.html" target="_blank">奶香奶豆腐</a>,还可以做成接近中式口味的<a href="http://www.echoskitchen.com/2011/11/chilli-paneer-sweet-and-sour-cottage.html" target="_blank">酸甜奶豆腐</a>,反正做法很多也都非常美味。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">今天做的这款蒜香奶豆腐是蒜味比较浓郁的咖喱,沾着面饼特别好吃。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Paneer is a very popular cooking ingredient in North India, and there are many ways to use it in dishes. </div><div><br /></div><div>It can be made with spinach to make <a href="http://www.echoskitchen.com/2014/07/palak-paneer-spinach-with-cottage.html" target="_blank"><b>Palak Paneer</b></a>, or cook with some peas to make <a href="http://www.echoskitchen.com/2012/04/matar-paneer-indian-cottage-cheese-with.html" target="_blank"><b>Matar Paneer</b></a>, and also my son's favorite <a href="http://www.echoskitchen.com/2011/06/paneer-makhanwala-indian-cottage-cheese.html" target="_blank"><b>Paneer Makhanwala</b></a>, there are just so many ways to use the ingredients and turned it into delicious dishes.</div><div><br /></div><div>The Lehsuni Paneer I made today is a creamy restaurant style North Indian Curry recipe, it uses a bunch of garlic in the recipe and have a strong garlic flavor, making it unique and very delicious serving with flat bread.</div><div><br /></div><div>If you like garlic, you ought to try this!</div></div><div style="text-align: left;"></div><div><span style="font-family: inherit;"><span><a name='more'></a></span><strong><br /></strong></span></div><div><span style="font-family: inherit;"><strong>材料:</strong></span></div><div><span style="font-family: inherit;">1 块 市售 奶豆腐</span></div><div><span style="font-family: inherit;"> <br /><strong>蒜香奶油酱材料:</strong><br />3-4 只 中型番茄(熟透的最好)</span></div><div>3-4 只 小青椒</div><div>15 瓣 蒜瓣</div><div>一小段 姜块 (大约半只拇指大)</div><div><span style="font-family: inherit;">一小撮 干葫芦巴叶/苦草叶 (Fenugreek/Kasuri Methi)</span></div><div><span style="font-family: inherit;">1/2 杯 腰果<br />2 大勺 黄油/butter</span></div><div><span style="font-family: inherit;">1 杯 牛奶 加 1/2 杯 水</span></div><div><span style="font-family: inherit;"><br /> <br /><strong>调味:</strong><br />1/2 小勺 辣椒粉<br />1 小勺 黄姜粉<br />1/2 小勺 Garam masala<br />2 大勺 番茄酱/ketchup</span><div><span style="font-family: inherit;">盐 适量</span><div style="line-height: 20px;"><b><br />Ingredients:</b></div><div style="line-height: 20px;"><b><br /></b></div><div style="line-height: 20px;"><b>For Paneer:</b></div><div style="line-height: 20px;">1 piece of Shop bought paneer</div><div style="line-height: 20px;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: 20px;"><b>For Lesuni Gravy:</b></div><div style="line-height: 20px;"><span style="font-family: inherit;">2-3 Medium size Roma tomato(Cubed)</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">3-4 green chilies</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">15 cloves of garlic</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">1 small piece of ginger root (The size of 1/2 thumb)</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">A pinch of Dried Fenugreek leaves/Kasuri Methi</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">1/2 cup of Cashew nuts</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">2 tbsp butter</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">1 cup 2% milk or 1/2 cup whole milk plus 1/2 cup water</span></div><div style="line-height: 20px;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: 20px;"><b>Seasoning:</b></div><div style="line-height: 20px;"><span style="font-family: inherit;">1/2 tsp Chilli powder</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">1 tsp Turmeric Powder</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">1/2 tsp Garam masala</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">2 tbsp ketchup</span></div><div style="line-height: 20px;"><span style="font-family: inherit;">Salt to taste</span></div><div style="line-height: 20px;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: 20px; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: 20px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_91wbgaxDLLy8Xeq8jlSggZBShpWA3y5ju_FjLTKqnvs4BSwTAb2xGx15K7qBcKTgLNsNI8pnWzCk-9pQd87m6y1P3Uu5xNDknWYp-MXK-strjzJlH-voOHsUpFZEmNPPF9jwb95Vao7n9XxDJYPpBFu35axmTWNa6cVNCTnv-jh-rKkJaPskVKWUg8j/s1017/DSC00125_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="690" data-original-width="1017" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_91wbgaxDLLy8Xeq8jlSggZBShpWA3y5ju_FjLTKqnvs4BSwTAb2xGx15K7qBcKTgLNsNI8pnWzCk-9pQd87m6y1P3Uu5xNDknWYp-MXK-strjzJlH-voOHsUpFZEmNPPF9jwb95Vao7n9XxDJYPpBFu35axmTWNa6cVNCTnv-jh-rKkJaPskVKWUg8j/w652-h443/DSC00125_%E5%89%AF%E6%9C%AC.jpg" width="652" /></a></div><div class="separator" style="clear: both;"><br /></div></div></div><div style="line-height: 20px;"><p>1. 把奶豆腐切块,加点酥油/食油锅里两面稍微煎黄。</p><p><span style="font-family: inherit;">2. 锅里下黄油融化后加入腰果、洋葱、</span>蒜和姜<span style="font-family: inherit;">稍微炒炒,然后加入辣椒和葫芦巴叶,煸炒2分钟。加入番茄块煮软</span><span style="font-family: inherit;">。</span></p><p><span style="font-family: inherit;">3. 把锅里的材料加牛奶用搅拌机或破壁机搅拌成糊状。</span></p><p><span style="font-family: inherit;">4. 锅里热上2 大勺酥油/食油,转小火加入辣椒粉和姜黄粉,把搅拌好的咖喱糊倒入,中火煮滚。</span></p><p><span style="font-family: inherit;">5. 加入Garam masala, ketchup/番茄酱和盐调味,然后加入奶豆腐,如果太稠可以加点谁再煮8-10分钟即可熄火。</span></p><p><span style="font-family: inherit;">6. 可以和米饭,馕或者面饼一起吃。</span></p><p>1. Cut the paneer into pieces, add some ghee/cooking oil in a pan and lightly sear the paneer on both sides.</p><p>2. Melt some butter in a cooking pot, add cashew nuts, onion, garlic and ginger and cook briefly for 2 minutes. Add chilies and fenugreek leaves and stir-fry for another 2 minutes. Add tomato cubes and cook until soft.</p><p>3. Place all the cooked ingredients in a blender and blend into a smooth creamy paste by adding the milk and water. </p><p>4. Heat 2 tablespoons of ghee/cooking oil in a pot, turn to low heat and add chili powder and turmeric powder, pour in the blended paste and bring to a boil over medium heat.</p><p>5. Add Garam masala, ketchup/tomato paste and salt, add paneer pieces and cook for 8-10 minutes until the gravy is thick and creamy.</p><p><span></span></p><p>6. Serve with rice, naan or flat bread/roti.</p></div></div><div><div style="line-height: 20px;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_-3MWVav27bC-UWu-jshw0i8Ze1l-3VV5ke9UpnhMtJXNrA0wfiignyCKmPnEKSXBRA9uT65XUZLlBgDYZVjfm_90aSmz1YR-OIx3ibBSD91crEx03QRArx0T3I2pCgqdIVln8p77MOdlOLLkPcKdjrwzgi_j6rboJ4JErvfEBemiB66oGhFojm8XQi-/s3906/DSC00137_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2927" data-original-width="3906" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_-3MWVav27bC-UWu-jshw0i8Ze1l-3VV5ke9UpnhMtJXNrA0wfiignyCKmPnEKSXBRA9uT65XUZLlBgDYZVjfm_90aSmz1YR-OIx3ibBSD91crEx03QRArx0T3I2pCgqdIVln8p77MOdlOLLkPcKdjrwzgi_j6rboJ4JErvfEBemiB66oGhFojm8XQi-/w654-h491/DSC00137_%E5%89%AF%E6%9C%AC.jpg" width="654" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-58794569159288296592023-09-24T15:59:00.003-04:002023-10-05T17:46:45.284-04:00【家常回锅肉】Home-style Twice-cooked pork <p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeoImRiEfYbiUtQ27IWF33JY3TxUzawWigO3H5n0tTbVpJt1M0ovgjVSZWocDKS8djBLsc5vTDFdPCBQUSGEHh21PcAEd_9rRsPi4pp1LFmORIbKV-N9HBMzzQdNnC1Rl-A6n0ejhOzxKgmJ6J5op0LiQoVdSZssMKGATw2sk5AnhTrCSRxTBT0qh9dMh/s4246/DSC01892_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3185" data-original-width="4246" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeoImRiEfYbiUtQ27IWF33JY3TxUzawWigO3H5n0tTbVpJt1M0ovgjVSZWocDKS8djBLsc5vTDFdPCBQUSGEHh21PcAEd_9rRsPi4pp1LFmORIbKV-N9HBMzzQdNnC1Rl-A6n0ejhOzxKgmJ6J5op0LiQoVdSZssMKGATw2sk5AnhTrCSRxTBT0qh9dMh/w648-h486/DSC01892_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="648" /></a><br /></p><p style="text-align: left;">出差吃了快十天的西餐,非常想念热腾腾的白米饭配好吃的下饭菜。</p><p style="text-align: left;">刚好出门前冰箱也被我清得空空如也了,出门买菜时看见很久没吃的蒜苗/青蒜上市,买一把蒜苗,和一些五花肉,回家做一盘咸香下饭的回锅肉,真是好满足的一顿饭。</p><p style="text-align: left;">I have been on a business trip for more than a week, that many days of restaurant dining is all that I can handle. I was already craving for some hot steamed rice with home cook dishes for days.</p><p style="text-align: left;">Since I emptied the refrigerator before my trip, I went out to get some groceries after reaching home, the nearby Asian market has some fresh garlic chive on shelve and I hadn’t have fresh garlic chive for a long time. So I bought a bunch of garlic chive and some pork belly to make this twice cooked pork dish. This is one of my favourite Sichuan dishes, it really hit the spot and is precisely what I was looking for!</p><span><a name='more'></a></span><b><br /></b><div><b>材料:</b><br />400 克 五花肉/后臀肉<br />一把 蒜苗/青蒜<br />1-2 只 红辣椒<br />5 片 姜片<br />1 小勺 红油郫县豆瓣酱<br />1/2 小勺 豆豉<div>一点 酱油</div><div><br /></div><div><b>Ingredients:</b></div><div><div>400 g pork belly</div><div>A bunch of garlic chive</div><div>1-2 red peppers</div><div>5 slices ginger</div><div>1 tsp Red oil Pixian bean paste</div><div>1/2 tsp dou chi fermented black bean</div><div>A little soy sauce</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa1afK12KbIA3ShracusOu7zKqh1KV6OINxeOcLgYGChY2Vz3zL-RSj6PSN1c851UYVI_cRlyWYtNLZdRGbjlhkuh-Cwj_MYCNNPzdcGE5nWp89pAjTG1cA3oovMF3wKwf5JZem-cfH1pqCfI2LHWgWeO653h40Vr82ueHm3gLLIlWWdjoD1UsWzls_6O/s1013/DSCF7820_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="1013" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa1afK12KbIA3ShracusOu7zKqh1KV6OINxeOcLgYGChY2Vz3zL-RSj6PSN1c851UYVI_cRlyWYtNLZdRGbjlhkuh-Cwj_MYCNNPzdcGE5nWp89pAjTG1cA3oovMF3wKwf5JZem-cfH1pqCfI2LHWgWeO653h40Vr82ueHm3gLLIlWWdjoD1UsWzls_6O/w639-h429/DSCF7820_%E5%89%AF%E6%9C%AC.jpg" width="639" /></a></div><br /><p style="text-align: left;">1. 把五花肉洗净入锅加水和一点料酒,家两片姜煮45分钟,捞出凉水泡10分钟。</p><p style="text-align: left;">2. 把冷却的五花肉切薄片,红辣椒切段,青蒜洗净切段备用。</p><p style="text-align: left;">3. 把锅加热后五花肉片入锅煎出油,把辣椒段和剩下的姜片入锅煸香。</p><p style="text-align: left;">4. 加入红油豆瓣酱和豆豉,煸出红油后加入酱油调味。</p><p style="text-align: left;">5. 把青蒜段倒入炒至断生即可。</p><p>1. Clean the pork belly, and place the pork in half a pot of water with some cooking wine, add two slices of ginger into it and cook the pork for 45 minutes, remove and soak the pork in cold water for 10 minutes.</p><p>2. Once the pork is cooled, thinly slice the pork belly. Cut the red pepper into pieces, clean and cut the garlic chive into about an inch in length, set aside.</p><p>3. Heat the wok and cook the pork belly slices until it releases grease. Add the chili and remaining ginger slices and stir-fry until fragrant.</p><p>4. Add red oil bean paste and fermented black bean, continue cooking until oil turned red in color, add soy sauce to taste.</p><p>5. Add the garlic chives and stir-fry until it is cooked, serve with steamed white rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWLNQpJQndmOyvR4uVG4VSNA4yjRv6BYXHKpEjm4FSIlc1Zk34GmlMU2-KppmEE2TpYaF7apGvlTcCEoBx5bwJm9W5Zq2mlJG-9ZsABH7najm_4Vg-GiKI5-EjRYagZsAolIiwzwwXiBVdTc7T0_gIxRVH_Cdf_WiX2QufCJoPji5J_vR83tI6mf71a6R/s4504/DSC01934_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4504" data-original-width="3094" height="815" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWLNQpJQndmOyvR4uVG4VSNA4yjRv6BYXHKpEjm4FSIlc1Zk34GmlMU2-KppmEE2TpYaF7apGvlTcCEoBx5bwJm9W5Zq2mlJG-9ZsABH7najm_4Vg-GiKI5-EjRYagZsAolIiwzwwXiBVdTc7T0_gIxRVH_Cdf_WiX2QufCJoPji5J_vR83tI6mf71a6R/w560-h815/DSC01934_%E5%89%AF%E6%9C%AC.jpg" width="560" /></a></div><br /><p style="text-align: center;"><br /></p></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-55636140495732274142023-08-26T20:20:00.002-04:002023-08-26T20:31:39.090-04:00Pedal Ayam Masak Lemak Cili Api【椰香鸡胗咖喱】<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMrdqTMvqWC4JqLjGp3GIH4t-xznyNRNfAcytyfM7EwcFrvQ3-YOedtgNphFQJ8oAKCHMbSoHgMx7O_LBiXhUtEZgPBmAaIoZcS_rsxwCHDoVF-XAKPb1bbvcTSRLJUNJt5S1WNEVOkODFTs9UtZgrSarK618oA9Wa7WN9GTyOz0mELISpF3RivCHHwf1/s4386/DSC01116.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4386" data-original-width="3038" height="783" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMrdqTMvqWC4JqLjGp3GIH4t-xznyNRNfAcytyfM7EwcFrvQ3-YOedtgNphFQJ8oAKCHMbSoHgMx7O_LBiXhUtEZgPBmAaIoZcS_rsxwCHDoVF-XAKPb1bbvcTSRLJUNJt5S1WNEVOkODFTs9UtZgrSarK618oA9Wa7WN9GTyOz0mELISpF3RivCHHwf1/w543-h783/DSC01116.JPG" width="543" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: inherit;">Masak lemak 按字面翻译是用椰浆烹制的咖喱菜,据说起源于马来西亚的森美兰州,是米南加保族的特色菜。 这道菜可以用各种食材烹制,如鸡肉 、鱼肉牛肉或各式海鲜。</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">其底料基本一样,用生鲜姜黄、朝天椒 以及其他香草和香料制作而成。 </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">这道菜也会被称为 masak lemak cili api (padi),cili api指的是在这道菜中使用的朝天椒,表示这道菜的主旋律为辣和椰香味。 </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">这款咖喱菜在马来西亚很受欢迎,通常搭配参巴酱、米饭和蔬菜沙拉 (ulam)一起吃。</span></div><div><span style="font-family: inherit;"><br /></span></div><div>前两天韩国超市的鸡胗打折,我买了两盒回来换个口味做了这款简单的咖喱。又是一款下饭菜呀!</div><div><span style="font-family: inherit;"><br /></span></div><div><div><span style="font-family: inherit;">Masak lemak is a type of curry dish in vibrant yellow color, tasting spicy and creamy at the same time. It is said to have originated from the state of Negeri Sembilan in Malaysia, and is a specialty of the Minangkabau people. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">This curry is made with fresh turmeric, bird's eye chili, and other herbs and spices, it can be prepared with a variety of ingredients such as chicken, fish, beef or various types of seafood and vegetables. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">This dish is also known as masak lemak cili api (padi). The cili api/padi here refers to the chili peppers used in this dish, which is bird's eye chili, a type of chili pepper notable for its hot flavor. Which means that the main theme of this dish will be spicy aromatic.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">This curry dish is very popular in Malaysia and is usually served with sambal, rice and fresh vegetables (ulam).</span></div></div><span><a name='more'></a></span><div><span style="font-family: inherit;"><br /></span></div><div><b style="color: #191919;">材料:</b></div><div><span style="color: #191919;"><span style="background-color: #fefdfa;">300 克 鸡胗</span></span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;">200 ml/克 椰浆</span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;">1 根 香茅 (切3-4寸长,拍扁)</span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;">2 片 亚参片</span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;">1/2 片 黄姜叶</span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;"><br /></span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;"><b>酱料:(全部搅拌成糊)</b></span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;">5-6 根 朝天椒 (可按自己喜好增减)</span></div><div><span style="background-color: #fefdfa; color: #191919; font-family: inherit;">2 寸 生姜黄 或 1 小勺 姜黄粉</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="color: #191919;"><span style="background-color: #fefdfa; font-family: inherit;"><b>调味:</b></span></span></div><div><span style="color: #191919;"><span style="background-color: #fefdfa; font-family: inherit;">1 小勺 食盐</span></span></div><div><span style="color: #191919;"><span style="background-color: #fefdfa; font-family: inherit;">1 小勺 糖</span></span></div><div><span style="color: #191919;"><span style="background-color: #fefdfa; font-family: inherit;"><br /></span></span></div><div><div><span style="color: #191919; font-family: inherit;"><b>Ingredients:</b></span></div><div><div><span style="color: #191919;">300 g chicken gizzards</span></div><div><span style="color: #191919;">200 ml/g coconut milk</span></div><div><span style="color: #191919;">1 stalk lemongrass (cut into 3-4 inches long, smashed flat)</span></div><div><span style="color: #191919;">2 slices asam</span></div><div><span style="color: #191919;">1/2 piece turmeric leaves</span></div></div><div><span style="color: #191919; font-family: inherit;"><b><br /></b></span></div><div><span style="color: #191919; font-family: inherit;"><b>Blend into a paste:</b></span></div><div><span style="color: #191919; font-family: inherit;">5-6 Bird's eye chili (you can increase or decrease the number of chili according to your preference)</span></div><div><span style="color: #191919; font-family: inherit;">2 inches of raw turmeric or 1 tsp of turmeric powder</span></div><div><span style="color: #191919; font-family: inherit;"><br /></span></div><div><span style="color: #191919; font-family: inherit;"><b>Seasoning:</b></span></div><div><span style="color: #191919; font-family: inherit;">1 tsp salt</span></div><div><span style="color: #191919; font-family: inherit;">1 tsp sugar</span></div></div><div><span style="color: #191919; font-family: inherit;"><br /></span></div><div><span style="color: #191919;"><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV60Lj3qO-585yy25jwbY_YNaxZtDrU32oQChFMWQCSBHJtMNug9bkgUhnKGave2FYw4iWY3dOqDekM6E5NJE4CD8hyvjaCKPrzM9QVr8gWmrnTi6UKST0BdrZAwPhcuNePk10nF-gBFocim1BqU9hM34BaM02T-EFOxTqUIQskLvn2is3S7YLQTPPcAk/s680/NeoImage_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="674" height="567" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaV60Lj3qO-585yy25jwbY_YNaxZtDrU32oQChFMWQCSBHJtMNug9bkgUhnKGave2FYw4iWY3dOqDekM6E5NJE4CD8hyvjaCKPrzM9QVr8gWmrnTi6UKST0BdrZAwPhcuNePk10nF-gBFocim1BqU9hM34BaM02T-EFOxTqUIQskLvn2is3S7YLQTPPcAk/w562-h567/NeoImage_%E5%89%AF%E6%9C%AC.jpg" width="562" /></a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: inherit;">1. 把鸡胗加上食盐揉2分钟,洗净沥干备用。锅里加入适量水和两片姜煮滚后把鸡胗加入汆烫,把汆烫过的鸡胗倒出洗净沥干。<span style="background-color: #fefdfa;"><br /></span></div><div class="separator" style="clear: both; font-family: inherit;"><span style="background-color: #fefdfa;"><br /></span></div><div class="separator" style="clear: both; font-family: inherit;"><span style="background-color: #fefdfa;">2. 鸡胗里撒上一大勺姜黄粉和一点辣椒粉,入高压锅里加入适量水没过鸡胗,再加1/2小勺盐让鸡胗有个底味,加盖高压锅压8分钟,取出沥干备用。</span></div><div class="separator" style="clear: both; font-family: inherit;"><span style="background-color: #fefdfa;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: #fefdfa;"><div class="separator" style="clear: both;">1. Rub the chicken gizzards with salt for 2 minutes, wash and drain and keep aside. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2. Add appropriate amount of water and two slices of ginger to a pot of water and bring to a boil, add the chicken gizzards and blanch them, pour out the blanched chicken gizzards, wash and drain.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. Sprinkle a spoonful of turmeric powder and a little chili powder to the chicken gizzards, add enough water in a pressure cooker to cover the chicken gizzards, add 1/2 teaspoon of salt to give the chicken gizzards a base flavor, cover the pressure cooker and pressure cooking for 8 minutes, Take the gizzards out, drain and keep aside.</div></span></div><div class="separator" style="clear: both; font-family: inherit;"><span style="background-color: #fefdfa;"><br /></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9OHJApYlkRrfRysolqhImS8qh8uUBlfRz4zNjGAm66Cskn1s16Sso92I7Cl9ji2Hrk-m-yG6M5MQoXvQb55jdo-yjXBtb41cqQ2oyCrvZFIf2Bh1ULARHEETNgKtXNBO9cOfZpL7_bpaGQEAxSDWt79LdsKat0-Wi9BxcPuuqjy5ZlNaMyzXn3PngWtd/s1009/NeoImage_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="1009" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9OHJApYlkRrfRysolqhImS8qh8uUBlfRz4zNjGAm66Cskn1s16Sso92I7Cl9ji2Hrk-m-yG6M5MQoXvQb55jdo-yjXBtb41cqQ2oyCrvZFIf2Bh1ULARHEETNgKtXNBO9cOfZpL7_bpaGQEAxSDWt79LdsKat0-Wi9BxcPuuqjy5ZlNaMyzXn3PngWtd/w661-h439/NeoImage_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="661" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /><div style="text-align: left;">3. 把<span style="background-color: #fefdfa;">朝天椒和生姜黄加点水搅拌成糊状, </span>倒入锅里,加入香茅和鸡胗翻炒两分钟。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. 加入亚参片,椰浆,盐和糖,煮滚后转中火煮8-10分钟或至汤汁有点浓稠即可。把姜黄叶切细丝,吃之前撒在咖喱上。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>4. Blend chili and fresh turmeric with some water to make a paste, pour it into a cooking pan, add lemongrass and chicken gizzards, cook for two minutes.</div><div><br /></div><div>5. Add assam gelugor, coconut milk, salt and sugar, bring to a boil and turn to medium heat and cook for 8-10 minutes or until the gravy thickens slightly. Thinly slice the turmeric leaves and sprinkling over the curry before serving.</div><div><br /></div><div>Serve with steamed rice.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; font-family: inherit;"><span style="background-color: #fefdfa;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigX1QtcQUaq4Xr_WLimk5Mh-8YH8yUVIRCfDYyIYrkaPvphp5iZbb50N8n8osE9w8AdKFwjExuim0oFDvTXiB6Qa1wxjKfIsSBF44s-_QTFqPkCyUkbyhf4IpRcQfK4PugHNrLTgXR1sNkpeDj-IVtzLq7jIb9VgmChD43tyZpkAIYWYisW40yLWg8WrNs/s3981/DSC01002.JPG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2986" data-original-width="3981" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigX1QtcQUaq4Xr_WLimk5Mh-8YH8yUVIRCfDYyIYrkaPvphp5iZbb50N8n8osE9w8AdKFwjExuim0oFDvTXiB6Qa1wxjKfIsSBF44s-_QTFqPkCyUkbyhf4IpRcQfK4PugHNrLTgXR1sNkpeDj-IVtzLq7jIb9VgmChD43tyZpkAIYWYisW40yLWg8WrNs/w661-h496/DSC01002.JPG.jpg" width="661" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></div></div></span><span style="color: #191919;"><br /><div style="text-align: center;"><br /></div><span style="font-family: "pt sans"; font-size: 15px;"><br /></span></span></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-77153744296969639342023-08-24T16:27:00.006-04:002023-08-24T21:17:43.229-04:00Homemade Char Siu Sauce【自制叉烧酱】<p style="text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomooSUR44oUBmsXkmM_t_8HIrATBEKHQDDd0iniHXifVGoKtdvJHFX_G1oGaqLMGGUTvvJEUGr5XvQA3-iymV_8P_zabXEn5opjsrY8921CV2umFMujA0S41Wrh5J5Rn89u7KkIPbS3IX6MuoWzQllRxH92kbXSWOH5hjPev1RiNnLuPVPWuzGHTBE85f/s4430/DSC01718_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3322" data-original-width="4430" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomooSUR44oUBmsXkmM_t_8HIrATBEKHQDDd0iniHXifVGoKtdvJHFX_G1oGaqLMGGUTvvJEUGr5XvQA3-iymV_8P_zabXEn5opjsrY8921CV2umFMujA0S41Wrh5J5Rn89u7KkIPbS3IX6MuoWzQllRxH92kbXSWOH5hjPev1RiNnLuPVPWuzGHTBE85f/w653-h490/DSC01718_%E5%89%AF%E6%9C%AC.jpg" width="653" /></a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmjZSG4nxKxD8lQwb9KYEXlBZqFgar-gWzP0poaFTBXonTRy_DbMb14Cgz5DF2wy_1ciRM4L2C5e86xmEpAheDokm6KJrGHbl-Uyvdpe-HTN8fl0b9DQoORxHrUcnVF9tH1rN-HzzEjfKnhUXoqU3XhU0AR-VFT9DjVVIXYXf4ukMz_Ne_tSNpwQY8X3P/s4622/DSC01738_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3467" data-original-width="4622" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmjZSG4nxKxD8lQwb9KYEXlBZqFgar-gWzP0poaFTBXonTRy_DbMb14Cgz5DF2wy_1ciRM4L2C5e86xmEpAheDokm6KJrGHbl-Uyvdpe-HTN8fl0b9DQoORxHrUcnVF9tH1rN-HzzEjfKnhUXoqU3XhU0AR-VFT9DjVVIXYXf4ukMz_Ne_tSNpwQY8X3P/w653-h489/DSC01738_%E5%89%AF%E6%9C%AC.jpg" width="653" /></a></div><p></p><div dir="ltr" trbidi="on"><div><span style="font-family: inherit;">I made <span style="background-color: #fefdfa; color: #d52a33;"><a href="http://spicehunt.blogspot.com/2015/08/wonton-mee-my-special-gon-loh-sauce.html">Wonton Mee & My Special Gon Loh Sauce</a> </span><span style="background-color: #fefdfa;">few days back with my homemade Chicken Char Siu, a variation of the <a href="http://spicehunt.blogspot.com/2011/02/char-siu-chinese-bbq-pork.html">Char Siu</a> which is commonly made with pork.</span></span></div><div><span style="background-color: #fefdfa; font-family: inherit;"><br /></span></div><div><span><span style="background-color: #fefdfa; font-family: inherit;">This Char Siu Chicken turned out delicious and very good looking, the secret to the beautiful red color is my <a href="http://spicehunt.blogspot.com/2011/03/home-made-chinese-red-rice-wine.html">homemade Ang Chow</a>, which is a very healthy alternative to food dye, those who have not tried it, should explore and see! Adding the plum sauce also gives the dish fruity flavor, which is very tasty.</span></span></div><div><span><span style="background-color: #fefdfa; font-family: inherit;"><br /></span></span></div><div><span><span style="background-color: #fefdfa; font-family: inherit;">之前上了<u><strong><a href="http://blog.sina.com.cn/s/blog_67f589f40102vrmf.html">干捞云吞面</a></strong></u>的帖子之后收到几个朋友的短信询问鸡肉叉烧的做法,这款鸡肉叉烧我经常做,成品拿来做包子,炒饭,炒面都很好。</span></span></div><div><span><span style="background-color: #fefdfa; font-family: inherit;"><br /></span></span></div><div><span><span style="background-color: #fefdfa; font-family: inherit;">我用的是<u><strong><a href="http://blog.sina.com.cn/s/blog_67f589f40102vr2z.html">自制的红糟</a></strong></u>染的色,让小朋友吃我很放心。</span></span>加了苏梅酱让做出来的叉烧带有清香的果味,更美味。</div><a name='more'></a><span style="font-family: inherit;"><br /><b>Ingredients:</b><br />4 pieces around 350-400 gms of organic chicken thigh (skinned and boned)<br /><div dir="ltr" trbidi="on">2 tablespoons Cantonese rose wine</div><div dir="ltr" trbidi="on">1 tsp salt</div><div dir="ltr" trbidi="on">1 tablespoon Ang Chow or dark soy sauce</div><div dir="ltr" trbidi="on">2 tablespoon Soy sauce</div><div dir="ltr" trbidi="on">3 tablespoons Sugar</div><div dir="ltr" trbidi="on">1 tablespoon Honey</div><div dir="ltr" trbidi="on">2 tablespoon Plum sauce</div></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><b>材料:</b><br style="line-height: 1.5;" /></span></div><span style="font-family: inherit;">4 块 大约350-400 克的 无骨去皮鸡腿肉。<br /><span lang="EN-MY">2 大勺 </span><span lang="ZH-CN">玫瑰露酒</span><br /><span lang="EN-MY">1 小勺 </span><span lang="ZH-CN">盐</span><br /><span lang="EN-MY">1 大勺 </span><span lang="ZH-CN">红糟 或 红曲粉代替</span><br /><span lang="EN-MY">2 大勺 </span><span lang="ZH-CN">酱油</span><br /><span lang="EN-MY">3 大勺 </span><span lang="ZH-CN">糖</span></span><div><span style="font-family: inherit;">1 大勺 蜂蜜<br /><span lang="EN-MY"> </span></span><div><span style="font-family: inherit;"><span lang="EN-MY">2 大勺 苏</span><span lang="ZH-CN">梅酱</span></span><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iN9BlkJRvK-Pg81EQ_mAfzNjWs1GUaMuzcduNUwskWHHLHVup8G2q04hnZSR4bgZcaZEkVBHvvqR5KIDDBilW2x3TZMDmr7dg0fiApq3lXDaDbhV4RvYbx1wdrZPKje5gkPTZ9Z1Q-Y9zfU1NXBgRpeN5LCZky-DWlhtKsQ88moTupvENxn8DVM_R1ar/s677/DSC00877_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="677" data-original-width="676" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iN9BlkJRvK-Pg81EQ_mAfzNjWs1GUaMuzcduNUwskWHHLHVup8G2q04hnZSR4bgZcaZEkVBHvvqR5KIDDBilW2x3TZMDmr7dg0fiApq3lXDaDbhV4RvYbx1wdrZPKje5gkPTZ9Z1Q-Y9zfU1NXBgRpeN5LCZky-DWlhtKsQ88moTupvENxn8DVM_R1ar/w580-h580/DSC00877_%E5%89%AF%E6%9C%AC.jpg" width="580" /></span></a></div><span style="font-family: inherit;"><br />1. Mix together all the ingredients for the sauce, and use half of the sauce to marinate the chicken piece for 3-4 hours, turn the chicken once or twice in between. Keep the remaining sauce in a bottle in the refrigerator.<br /><br />2. Heat up the oven to 350F, spray some oil on a baking sheet. Place chicken pieces on it, and bake for 15 minutes.<br /><br />3. Turn the oven to broil. Broil the chicken pieces for 8 minutes, take out, brush a layer of marinates on it.<br /><br />4. Broil for another 8-10 minutes or until charred. You can also brush one more layer of marinate in between.<br /><br />Let cold before slicing</span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /></span></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;">1. 把酱料里的材料都混匀后一半倒入鸡肉里拌匀腌制 3-4 小时, 间中翻面一两次。剩下的酱料装罐冷藏。<br style="line-height: 1.5;" /><br style="line-height: 1.5;" />2. 烤箱预热至 350F (170 C), 烤盘抹上一层薄薄的油,把鸡肉块放烤箱。<br style="line-height: 1.5;" /><br style="line-height: 1.5;" />3. 把烤箱转至 broil (上火,高), 烤制8分钟,取出刷上一层腌料。<br style="line-height: 1.5;" /><br style="line-height: 1.5;" />4. 再入烤箱烤制8-10分钟或至边上有点焦黑。间中也可以取出多刷一遍的腌料,会更好吃。<br style="line-height: 1.5;" /><br style="line-height: 1.5;" />冷却切片即可。</span></div><div dir="ltr" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxQ1cyaPczyTGDIONfSDWIT15jQb0J6mN5cUyTWyu70QJhzWBRwRt5V0vnnBH8PIjP-2ysgKEFcK-bkjCoKJIVEOZaOpP8erpMqBuPM7bVYH-Bl_cUJvAxjUgLtzwlFEjRxdlwOW2Mfeys8UmXnwkLaNwBrGt0bFTHO-w7bZqWoI1FBhxqu8vpblJdI2z/s5362/DSC01759_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5362" data-original-width="3694" height="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxQ1cyaPczyTGDIONfSDWIT15jQb0J6mN5cUyTWyu70QJhzWBRwRt5V0vnnBH8PIjP-2ysgKEFcK-bkjCoKJIVEOZaOpP8erpMqBuPM7bVYH-Bl_cUJvAxjUgLtzwlFEjRxdlwOW2Mfeys8UmXnwkLaNwBrGt0bFTHO-w7bZqWoI1FBhxqu8vpblJdI2z/w516-h750/DSC01759_%E5%89%AF%E6%9C%AC.jpg" width="516" /></a></div></div><div dir="ltr" trbidi="on"><span style="font-family: inherit;"><br /></span></div><div dir="ltr" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-47071136356734399372023-08-20T15:10:00.010-04:002023-08-20T20:22:17.714-04:00【韩式炸酱面】Jjajangmyeon (Noodles in black bean sauce)<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKWQZu0OuiqRdfc2IUZ6w9vGUwB-mAZ54irBK4z8se5M6wCc6xhQ8vn8u2IDzwwMs-cizgzUpGOX-8pr6jTmc42waAf_g9KuK2rZrPtBgt6ojCiJcJMoKgBABWWD6062H0lBfd8gKtPhJqZg7HBStHSK1meSmyFB0_1oRyJiIe7veNgGJnuZARK9q724h/s4360/DSC01489_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4360" data-original-width="3026" height="789" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKWQZu0OuiqRdfc2IUZ6w9vGUwB-mAZ54irBK4z8se5M6wCc6xhQ8vn8u2IDzwwMs-cizgzUpGOX-8pr6jTmc42waAf_g9KuK2rZrPtBgt6ojCiJcJMoKgBABWWD6062H0lBfd8gKtPhJqZg7HBStHSK1meSmyFB0_1oRyJiIe7veNgGJnuZARK9q724h/w548-h789/DSC01489_%E5%89%AF%E6%9C%AC.jpg" width="548" /></a><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-eLtWi3hhs5TMYIyi9oHyj-qCT5LvUCSjKpMjcSn1UE7N-qaxmK0lHt7wPJz7PgnMpd4nWjrq6bO2ROAANMSaAk6-Z1ONUU0R-mpxW-LLHhWLSJoD_0H7lGWNyjjrCJQ4OF56BrvUmttz0CC4LQ-0H7nvKJOiKltHLSIKbqTPmsaSXkL4XwifddzDUXj/s5564/DSC01558_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5564" data-original-width="3814" height="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-eLtWi3hhs5TMYIyi9oHyj-qCT5LvUCSjKpMjcSn1UE7N-qaxmK0lHt7wPJz7PgnMpd4nWjrq6bO2ROAANMSaAk6-Z1ONUU0R-mpxW-LLHhWLSJoD_0H7lGWNyjjrCJQ4OF56BrvUmttz0CC4LQ-0H7nvKJOiKltHLSIKbqTPmsaSXkL4XwifddzDUXj/w549-h803/DSC01558_%E5%89%AF%E6%9C%AC.jpg" width="549" /></a></div><p></p>Jjajangmyeon is actually a phonetic translation of Chinese words 炸酱面, this tells a lot about the origin of this dish. It is a popular Chinese dish with Korean touch, created by Chinese immigrants many decades ago in Korea. <div><br /></div><div>Those who watched K-drama should know what it is since it is a very common take out delivery dish in Korea, thus eating Jjajangmyeon is almost a sure scene in most of the K-Dramas! </div><div><br /></div><div><div>韩式炸酱面实际上是中式炸酱面的变种,是一道在韩国颇受欢迎的“中国菜”,是多年前由中国移民在韩国创造的一道美食。</div><div><br /></div><div>看过韩剧的人应该对它很熟悉,它可是韩剧的常客,是很常见的外卖,吃炸酱面的镜头也几乎是每个韩剧中比会出现的场景!</div><div><br /></div><div>前不久去韩国超市买菜的时候顺便在超市里的食阁点了一碗韩式炸酱面,味道不怎么样不说,材料也少得可怜,只有一堆洋葱和几块肉,真让人大失所望。想想还是自己买材料做了吃吧!<br /><span><a name='more'></a></span></div></div><div><br /></div><div><br /></div><div><br /></div><div><b>Ingredients:</b></div><div>400 g of Pork Shoulder/Butt (Cubed) </div><div>1 Potato</div><div>1 Onion</div><div>1 Carrot</div><div>1/2 Zucchini </div><div>1 Box of Jjajangmyeon Noodle/Asian Style Noodle</div><div>1/3 Cup of Chunjang (Korean Black Bean Paste)</div><div>1 tbsp of Corn Starch Or Potato Starch</div><div>2 tsp of Sugar</div><div>1 tsp of Toasted sesame oil</div><div>1 Small cucumber (Julienned)</div><div>Some Pickled Radish as condiments</div><div><br /></div><div><div><b>材料:</b></div><div>400 克 猪肩肉/猪臀肉(切块)</div><div>1 只 马铃薯</div><div>1 只 洋葱</div><div>1 根 胡萝卜</div><div>1/2 根 西葫芦</div><div>1 盒 韩式亚洲风味面条</div><div>1/3 杯 韩式春酱(韩国黑豆酱)</div><div>1 大勺 玉米淀粉 或 马铃薯淀粉</div><div>2 小勺 糖</div><div>1 小勺 香油</div><div>1 根 小黄瓜(切丝)</div><div>一些 腌萝卜 和 韩式泡菜</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlBN4v7LecUDkwgnnunROr5HP7Z2kzLlCPTiUu_c9mUvXef3K7idNIMfsuJjT2Vg90DGFzG0qI7FWcdrJJqHfL_dUTa14_IdXjqJeYmt3rRUyiJ5RDbHp4KxTV-yjVGk4pwLzeiU6-IPH8GtzYUnIqz4OUWfDgs4LOkinRnzCnW6omSLbZRsE5Nl1-3Dz/s676/DSC01360_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="676" height="561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlBN4v7LecUDkwgnnunROr5HP7Z2kzLlCPTiUu_c9mUvXef3K7idNIMfsuJjT2Vg90DGFzG0qI7FWcdrJJqHfL_dUTa14_IdXjqJeYmt3rRUyiJ5RDbHp4KxTV-yjVGk4pwLzeiU6-IPH8GtzYUnIqz4OUWfDgs4LOkinRnzCnW6omSLbZRsE5Nl1-3Dz/w568-h561/DSC01360_%E5%89%AF%E6%9C%AC.jpg" width="568" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Prepare the ingredients needed accordingly. Cubed the onion, Zucchini, Carrots and Potato, and cut the cucumber into thin stripes. I bought my pork cubed, else you should also cut the pork to similar size like the vegetables.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1、把所有的材料都准备。 将洋葱、西葫芦、胡萝卜和马铃薯切丁,将黄瓜切成丝。 我买的是猪肉丁,如果你买的是整块的猪肉的话,也把猪肉切丁。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlK65lEVHSW8CKc5q86nAWaWlwLXN8wV_rk7jjJ5c8dGPia5Opk-7bc3TurDw3_2271NYSi45xjxULlwC2eb0CbI836qUpfpoJmKbXAoeiHJg7m0jgVdZT7aDzw8YF5XoeepJ037Mv2U1i1SW4rw3uLZX_u2Rnnuxnz5gpw7Ysq7G_5PmJMFYitmNDu6l9/s1016/DSC01360_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1016" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlK65lEVHSW8CKc5q86nAWaWlwLXN8wV_rk7jjJ5c8dGPia5Opk-7bc3TurDw3_2271NYSi45xjxULlwC2eb0CbI836qUpfpoJmKbXAoeiHJg7m0jgVdZT7aDzw8YF5XoeepJ037Mv2U1i1SW4rw3uLZX_u2Rnnuxnz5gpw7Ysq7G_5PmJMFYitmNDu6l9/w668-h445/DSC01360_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="668" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">2. Heat 2 tbsp of oil in the wok, add the pork and cook until liquid cleared and only the oil is left.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Add the ChunJang and turn the heat to medium and cook the paste for about 45 seconds until fragrant, add 2 tsp of sugar to the paste and turn for 45 more seconds.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Add the onion cubes, stir and cook the onion for a little before adding the cubed potato and carrot, mix well and add enough water to submerge all the ingredients, cook at medium for about 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">2. 锅中烧热2大勺油后加入猪肉煸炒至水份变少,只剩下油。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">3. 加入春酱后调至中火,煸炒约45秒至酱香出来后加入2小勺糖再炒45秒。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. 加入洋葱块,稍微翻炒后加入土豆块和胡萝卜块,拌匀并加入足够的水盖过所有材料,中火煮约10分钟。</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMNVQDsrnlcR2ipCQQpsk2mjqEZHwkBNOcBkBXcxVtohUyx-xYnjl_P0f3wlKgH4w_C5e32Kh8-E3KgDTdVWdU_eoM1zJ9NFGGEiX8AkZfHzzwhNxdfQ2JsPTg6NiB_8kXVklaO8vNWKHbbrUHYQ2dztrXQNI6TXuRvBXoUy2ewuDAtiO7HVsjsZWC1nn/s676/DSC01360_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="676" height="567" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMNVQDsrnlcR2ipCQQpsk2mjqEZHwkBNOcBkBXcxVtohUyx-xYnjl_P0f3wlKgH4w_C5e32Kh8-E3KgDTdVWdU_eoM1zJ9NFGGEiX8AkZfHzzwhNxdfQ2JsPTg6NiB_8kXVklaO8vNWKHbbrUHYQ2dztrXQNI6TXuRvBXoUy2ewuDAtiO7HVsjsZWC1nn/w567-h567/DSC01360_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="567" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">5. Add the zucchini cubes and cook covered with lid for another 5 minutes, until the gravy is slightly thickened, check at this moment to make sure the potato and carrots are cooked and soft.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Mix 1/3 cup of water with the corn starch, slowly stir in the starch water into the sauce, continue stirring until the sauce becomes thick. Turn the heat off and drizzle the toasted sesame oil, the black bean sauce is now ready.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Cook the noodle. in between while the sauce is cooking. Bring 2/3 pot of water to boil , and cook the noodles according to the packet's instructions. Drained the cooked noodles and rinse with some cool water.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">8. Place the noodle in a bowl and serve with the sauce, garnish with some pickle radish and cucumber. Serve with some Kimchi.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can also serve this Black bean sauce with rice.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">5. 加入西葫芦块,盖上锅盖再煮5分钟至汤汁稍微变稠,此时查看一下马铃薯和胡萝卜是否已煮熟变软。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">6. 将1/3杯水与玉米淀粉混合,将淀粉水慢慢地加入到酱汁中,继续搅拌至酱汁变稠。熄火后淋上香油即可。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">7. 在熬酱的过程中可以顺便把面条煮好。将2/3锅水煮沸,按包装上的说明把面条煮熟。 煮好的面条沥干后用凉水冲洗沥干备用。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">8. 将煮好的面条放入碗中,加上炸酱并饰以一些泡菜萝卜和黄瓜。 可与一些韩式泡菜一起食用。</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">炸酱也可以与米饭一起食用,味道也很好哦。</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglykbQ8RawShxcGboBKPxw5cxl0wsydzkk0B2QqZy7GrxYTY-XDbOVJsrw59YiVwhN77TCBjBS1z1nCYgLn7y6riDokXcNMIyJMRMAstRsf4TnN9QkBKpe-I1tr_PL3mhRhL7pAhXmxeyPuSeJjQZ1-e47NXkUTx01n9g-TgY61ezmlr4faj9L9atQPK9/s4689/DSC01456_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3517" data-original-width="4689" height="497" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglykbQ8RawShxcGboBKPxw5cxl0wsydzkk0B2QqZy7GrxYTY-XDbOVJsrw59YiVwhN77TCBjBS1z1nCYgLn7y6riDokXcNMIyJMRMAstRsf4TnN9QkBKpe-I1tr_PL3mhRhL7pAhXmxeyPuSeJjQZ1-e47NXkUTx01n9g-TgY61ezmlr4faj9L9atQPK9/w663-h497/DSC01456_%E5%89%AF%E6%9C%AC.jpg" width="663" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /><div><br /></div><div><br /></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-55088936019614266052023-08-16T14:16:00.002-04:002023-08-16T14:22:47.948-04:00Cornflakes Chiwada 【印式花生玉米片小零食】<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5PE1HgNv7LABGrUFVI16HsixrR8wu6Mp1CA8V2lzs7UYoU8qK5vFguSfxNdKzAcYV5lMiowFtsAM957HFxRGHwM4b0MFqDvaUpmS5iOyLg8hCsWaA3T1KRhbhp5WKSyMO_N_pweXDLrBNNRDp_qif155IFy3KTGiv2rbV3mfuSF6Wn2P-KoCbMJaPOGK/s4241/DSC01249_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4241" data-original-width="2868" height="783" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5PE1HgNv7LABGrUFVI16HsixrR8wu6Mp1CA8V2lzs7UYoU8qK5vFguSfxNdKzAcYV5lMiowFtsAM957HFxRGHwM4b0MFqDvaUpmS5iOyLg8hCsWaA3T1KRhbhp5WKSyMO_N_pweXDLrBNNRDp_qif155IFy3KTGiv2rbV3mfuSF6Wn2P-KoCbMJaPOGK/w528-h783/DSC01249_%E5%89%AF%E6%9C%AC.jpg" width="528" /></a><br /></p><p style="text-align: left;">When I was living in India years back, I liked bringing some spicy snacks from the supermarket, one of them was similar to this peanut cornflakes snack that I make today.</p><p style="text-align: left;">Trader Joe's organic cornflakes is very suitable to make this snack, since it is low in sugar. I bought a box of it when I last shopped for my grocery and asked for some fresh curry leaves from my neighbor to make this delicious snack, it is such a good treat.</p><p style="text-align: left;">在印度居住的时候非常喜欢到超市买一些香辣小零嘴吃,其中就有这款花生玉米片小零食。</p><p style="text-align: left;">前几天在Trader Joe's 看见低糖版的有机玉米片,很适合拿来做这款零食,买一盒回家,再向隔壁邻居要来一点新鲜的咖喱叶,几分钟就做出好吃的小零食,真是太棒了。<span></span></p><a name='more'></a><p></p><p style="text-align: left;"><b><br /></b></p><b>材料:</b><br />4-5 杯 低糖玉米片 (cornflakes)<br /><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote>1 杯 烤香的花生米<br /><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"></blockquote>一杯 咖喱叶<br /><div style="text-align: left;">2 大勺 黄油/Butter</div><div><br /></div><b>调味:</b><br />1/8 小勺 食盐<br />1/2 小勺 辣椒粉<br />1/2 小勺 孜然粉<div>1/2 小勺 Chaat Masala </div><div>1/2 小勺 孜然</div><div>1/2 小勺 芥菜籽</div><div><br /></div><div><div><b>Ingredients:</b></div><div>4-5 cups low sugar cornflakes</div><div>1 cup roasted peanuts</div><div>1 cup curry leaves</div><div>2 tablespoons Butter</div><div><br /></div><div><b><br /></b></div><div><b>Seasoning:</b></div><div>1/8 tsp table salt</div><div>1/2 tsp chili powder</div><div>1/2 tsp cumin powder</div><div>1/2 tsp Chaat Masala</div><div>1/2 tsp cummin seeds</div><div>1/2 tsp mustard seeds</div><div><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqaedM9FTYAsU5QBHMKCVh5L9inP6cCjwfRz-03dslkEYJ6g5RBTOxH35Lu8RA5JafTb4v1xg-1f5VzN3Z7tdvuTLeaPkwri2_estz3CHLBm-tAzWRQxMzyTHOwKUSiozbYS-PoeKITij3V1zkLDAKWU-H7qlNxLG53K2_-snFaKmSLQudX-OwRpaVjfj/s1014/NeoImage_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="1014" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqaedM9FTYAsU5QBHMKCVh5L9inP6cCjwfRz-03dslkEYJ6g5RBTOxH35Lu8RA5JafTb4v1xg-1f5VzN3Z7tdvuTLeaPkwri2_estz3CHLBm-tAzWRQxMzyTHOwKUSiozbYS-PoeKITij3V1zkLDAKWU-H7qlNxLG53K2_-snFaKmSLQudX-OwRpaVjfj/w651-h435/NeoImage_%E5%89%AF%E6%9C%AC.jpg" width="651" /></a></div><br /><p style="text-align: left;">1. 锅里热上2 大勺黄油,把咖喱叶加入煸香。</p><p style="text-align: left;">2. 加入所有调味料,马上把之前预先用气炸锅烤香的花生米加入,快速翻匀。</p><p style="text-align: left;">3. 熄火,把玉米片加入翻匀,冷却即可装罐食用。</p><p>1. Heat 2 tablespoons of butter in a cooking pan, add curry leaves and stir fry till fragrant.</p><p>2. Add all the seasonings listed, immediately add the peanuts that have been pre-roasted in the air fryer, stir quikly.</p><p>3. Turn the heat off and add the corn flakes, mix well and let cool before storing in air tight container. Serve as snacks with hot tea.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWi56xzVt97tJamM9u0T42aCDC80zu2z7YMoarPTfDaE6JaMxJza00SL_uO47wcjpqSYVBB4RLXTzGvYv0r_JYusxNxhAkHev8x8wPRLL37pvDy_t5Bq0o5SBdn1jclZ5du1_JyGbUEeu8DrfA3V1bGlezqzf0OACZxeLfuUMJTnjrlyy63sJ-X7NOPLs2/s4518/DSC01174_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3387" data-original-width="4518" height="493" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWi56xzVt97tJamM9u0T42aCDC80zu2z7YMoarPTfDaE6JaMxJza00SL_uO47wcjpqSYVBB4RLXTzGvYv0r_JYusxNxhAkHev8x8wPRLL37pvDy_t5Bq0o5SBdn1jclZ5du1_JyGbUEeu8DrfA3V1bGlezqzf0OACZxeLfuUMJTnjrlyy63sJ-X7NOPLs2/w657-h493/DSC01174_%E5%89%AF%E6%9C%AC.jpg" width="657" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-8462153323082937432023-08-12T16:45:00.006-04:002023-08-12T16:45:47.097-04:00【印度路边摊咖喱鸡】Dhaba Style Chicken Curry<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmrZjcxTbtw4XzmTDgEzEAG0WJhVBxKy24WXI8uo3GhEiOuIvKtOVOsp1QtD8YomHUd-ZxXQnOYtEtmhB_ESIkb6PjyaOOPMnUTaH2ix74CB9MVWVRs4Yb3zkTVC8ocSZC5oKgmPQLEoBT8z0Xfe4oKouD0BgcoC_Aw11wYS-8GleNHwqhnUiTNdTDofo/s4213/DSC09686_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3160" data-original-width="4213" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmrZjcxTbtw4XzmTDgEzEAG0WJhVBxKy24WXI8uo3GhEiOuIvKtOVOsp1QtD8YomHUd-ZxXQnOYtEtmhB_ESIkb6PjyaOOPMnUTaH2ix74CB9MVWVRs4Yb3zkTVC8ocSZC5oKgmPQLEoBT8z0Xfe4oKouD0BgcoC_Aw11wYS-8GleNHwqhnUiTNdTDofo/w639-h478/DSC09686_%E5%89%AF%E6%9C%AC.jpg" width="639" /></a><br /></p><p style="text-align: left;">这款路边摊咖喱是印度北方邦,尤其是邦遮邦那里常见的美食。我每次到印度北方探亲或游玩时,一定会在出游的时候,停在路边的小摊稍作休息时点来吃。</p><p style="text-align: left;">这款路边摊咖喱鸡是北印度比较有名的美食,各个摊子都有自己的做法,材料一般都很简单,做法也不复杂,味道却是出奇的好,是我很愿意吃的一款印度美食。自己在家做也不难哦!</p><p>This roadside stall (Dhaba) curry is a common delicacy all over the northern part of India, it is believed to have its origin from the state of Punjab, India. Eating this dish at some local Dhaba (roadside stalls) is a big part of our road trip whenever we visited India.</p><p>Each of these stalls has its own method and secret ingredients making this dish, making the eating experience a unique adventure on its own. The ingredients for this dish are generally simple and whatever is available during the season, the preparation method is also normally very simple. Which gives the dish a very simple, rustic flair. Making it all the more attractive.</p><p style="text-align: left;"><span></span></p><a name='more'></a><p></p><p style="text-align: left;"><br /></p><b>材料:</b><br />1000 克 鸡腿肉 <br />2 只 中型 洋葱 <br />4 只 中型 番茄<div>2 只 小青椒 可无<br />1-2 只 八角<br />1 片 桂叶<div>1 段桂皮</div><div><br /></div><b>腌料:</b><br />1 小勺 姜蒜蓉<br />1 小勺 辣椒粉<br />2 小勺 姜黄粉<div>1 小勺 食盐</div><div>1 小勺 青柠汁</div><div><br /></div><b>调味:<br /></b>1 小勺 干葫芦巴叶 (Kasuri Methi)<br />2 小勺 芫荽粉 (Coriander Powder)<br />1 小勺 孜然粉 (Cummin Powder)<br />1 小勺 辣椒粉 可无<br />1 小勺 或 适量 食盐<div>1 小勺 印度五香粉 (Garam Masala)</div><div><br /></div><div><b>泼油:</b></div><div>1/4 小勺 芥菜籽 (mustard seeds)</div><div>1/4 小勺 孜然 (Cummin Seeds)</div><div>1/2 小勺 辣椒粉</div><div>2 大勺 热油</div><div><br /></div><div><div><b>Ingredients:</b></div><div>1000 g Chicken thigh</div><div>2 medium size onions</div><div>4 medium size tomato</div><div>2 small green chili optional</div><div>1-2 star anise</div><div>1 bay leaf</div><div>1 piece of cinnamon stick</div><div><br /></div><div><b>Marinade:</b></div><div>1 tsp ginger garlic paste</div><div>1 tsp Chili powder</div><div>2 tsp turmeric powder</div><div>1 tsp table salt</div><div>1 tsp of lime juice</div><div><br /></div><div><b>Seasoning:</b></div><div>1 tsp dried fenugreek leaves (Kasuri Methi)</div><div>2 tsp Coriander Powder</div><div>1 tsp Cumin powder (Cummin Powder)</div><div>1 tsp Chili powder optional</div><div>1 tsp salt</div><div>1 tsp Garam Masala</div><div><br /></div><div><b>For tempering:</b></div><div>1/4 tsp mustard seeds</div><div>1/4 tsp cumin (Cummin Seeds)</div><div>1/2 tsp chili powder</div><div>2 tablespoons hot oil</div><div><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF3k2qMOuUQ_xEHca7rhx9kXuEf8hWYGgbmzfrvoqi5NRsOVY-JW7T3Pag2mHB4_ygBsDPlfwI9sZItn6beVL6tjoqtRFtH-VCKYlOtVIIux8dbJbnwJITB5pCLi-GCp-A4iPQ7ltCnh4YkHJaHsLYX9EPir_9ngv-kFFrubIEdJc00QXhXNP4r1BxdlJ/s695/DSC09735_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="673" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF3k2qMOuUQ_xEHca7rhx9kXuEf8hWYGgbmzfrvoqi5NRsOVY-JW7T3Pag2mHB4_ygBsDPlfwI9sZItn6beVL6tjoqtRFtH-VCKYlOtVIIux8dbJbnwJITB5pCLi-GCp-A4iPQ7ltCnh4YkHJaHsLYX9EPir_9ngv-kFFrubIEdJc00QXhXNP4r1BxdlJ/w564-h582/DSC09735_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="564" /></a></div><br /><p style="text-align: left;">1. 把鸡腿洗净切块,沥干水份后加入1 小勺 姜蒜蓉、1 小勺 辣椒粉、2 小勺 姜黄粉、1 小<span> </span>勺食盐和青柠汁拌匀腌制1 个小时。</p><p style="text-align: left;">2. 把洋葱切碎,番茄和小青椒搅拌成糊状,备用。</p><p style="text-align: left;">3. 把干葫芦巴叶用手捏碎备用。</p><p>1. Clean and cut the chicken legs into pieces, drain and add 1 tsp minced ginger garlic, 1 tsp chili powder, 2 tsp turmeric powder, 1 tsp salt and lime juice, mix well and marinate for 1 hour.</p><p>2. Chop the onion, blend the tomato and green pepper in blender into a paste, set aside.</p><p>3. Crush the dried fenugreek leaves by hand and set aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWjj8cg_NUS9IwUlSgsPmQeJ5w0UYyBr6YNwmdZpmuyFWuz2ceCTSbDciw3nC3PpfywboP3JFV9lIo1YRt2k7hrC1qwZu1_QVz7L41hPMhLiyWSU7KOC3GKzEW2kb0D1F50ZvCIBHDoCVknTQnUEngH7mudL4JO9GdFfJb0o9Ev62WXLzBRes9DEYOOBj/s675/DSC09735_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="675" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWjj8cg_NUS9IwUlSgsPmQeJ5w0UYyBr6YNwmdZpmuyFWuz2ceCTSbDciw3nC3PpfywboP3JFV9lIo1YRt2k7hrC1qwZu1_QVz7L41hPMhLiyWSU7KOC3GKzEW2kb0D1F50ZvCIBHDoCVknTQnUEngH7mudL4JO9GdFfJb0o9Ev62WXLzBRes9DEYOOBj/w557-h416/DSC09735_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC1.jpg" width="557" /></a></div><div><br /></div>4. 锅里加热半杯食油,把八角、桂皮和桂叶加入稍微煸香。</div><div><br /></div><div>5. 把洋葱碎加入炒至洋葱变软,加入2 小勺 芫荽粉 (Coriander Powder)、1 小勺 孜然粉 (Cummin Powder)、1 小勺 辣椒粉 炒匀。</div><div><br /></div><div>6. 倒入番茄糊,煸炒至干,边上稍微泛出油。</div><div><br /></div><div>7. 把鸡肉块倒入翻炒至鸡肉变色,水份变少。</div><div><br /></div><div><div>4. Heat half a cup of cooking oil in a wok, add star anise, cinnamon stick and bay leaves and sauté for a while.</div><div><br /></div><div>5. Add chopped onion and fry until the onion becomes soft and translucent, add 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp chili powder and stir well.</div><div><br /></div><div>6. Add the tomato paste, cook until thickened and slightly oily on the edge.</div><div><br /></div><div>7. Add the chicken pieces and cook until the chicken changes color and the liquid reduced.</div><div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWENdpayArbnW8P9OCu0GczlZMxJCpjHtmXUJ5VqIQ8SokgT_oGRal04OiTxLrtgRtMzDQRMPcBfRplPlTVzh-zKrWS0SY7ymPUMZJ6k-ONpJdIlTcAb3bn5IG58XDgxoMDc9yn2ECmiKBLv9Y4VOAAiz0vEwutNbwD_9B8dYmlHmoh-V0dzv8pqMGrxzA/s1012/DSC09735_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="674" data-original-width="1012" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWENdpayArbnW8P9OCu0GczlZMxJCpjHtmXUJ5VqIQ8SokgT_oGRal04OiTxLrtgRtMzDQRMPcBfRplPlTVzh-zKrWS0SY7ymPUMZJ6k-ONpJdIlTcAb3bn5IG58XDgxoMDc9yn2ECmiKBLv9Y4VOAAiz0vEwutNbwD_9B8dYmlHmoh-V0dzv8pqMGrxzA/w637-h424/DSC09735_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" width="637" /></a></div><br /><div style="text-align: left;">8. 锅里加水没过鸡肉,煮滚后继续中火煮个10-12 分钟。把干葫芦巴撒入,加入印度五香粉和食盐调味。加盖继续焖煮十分钟至汤汁变浓稠。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">9. 另外把1/4 小勺 芥菜籽 (mustard seeds)、1/4 小勺 孜然 (Cummin Seeds)、1/2 小勺 辣椒粉拌匀,泼入2大勺热油,趁热淋到咖喱鸡上即可盛出食用。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">这款咖喱鸡配热面饼特别好吃。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>8. Add enough water to the pot to cover the chicken, bring to a rolling boil and continue to cook on medium heat for 10-12 minutes. </div><div><br /></div><div>9. Sprinkle dried fenugreek and season with garam masala and salt. Cover with lid and continue to simmer at medium low for ten minutes until the gravy thickens.</div><div><br /></div><div>10. In addition, mix 1/4 teaspoon of mustard seeds, 1/4 teaspoon of cumin (Cummin Seeds) and 1/2 teaspoon of chili powder, pour in 2 tablespoons of hot oil, and immediately pour the tempering over on the chicken curry. Serve hot with rotis or rice.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BfzaSS7yN9CYQyAJFD54G1WR7WdCeznwsbuSg0iOiksomVEoleV9AUB81OJxJD7uAmjjKC54LSU4n4MAiVV3Y019-JDWsuvjovKRh6m1_gCXk4sk4znV07fMKZXMmMXQfYV4x2AOqeqL_e69fpSYYiIdX76LNRMfcdn88fWFrehxKEmILedGvSlfh91H/s4490/DSC09735_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4490" data-original-width="2992" height="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BfzaSS7yN9CYQyAJFD54G1WR7WdCeznwsbuSg0iOiksomVEoleV9AUB81OJxJD7uAmjjKC54LSU4n4MAiVV3Y019-JDWsuvjovKRh6m1_gCXk4sk4znV07fMKZXMmMXQfYV4x2AOqeqL_e69fpSYYiIdX76LNRMfcdn88fWFrehxKEmILedGvSlfh91H/w532-h801/DSC09735_%E5%89%AF%E6%9C%AC.jpg" width="532" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-3714205777854025122023-08-11T21:35:00.006-04:002023-08-11T21:54:29.689-04:00【九层塔煎蛋】Thai Basil Omelette<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oG6Qlhee370I_UOM_lAjn8RFTJdk98IpbpNM_VIEygcUnAdYYm-OMlGexfY3XWjQbq5Nn4T8F5GhznUSIXr-TRXrlvjYxmsJP4vWngG-v0tUlpjVrSPoTu95w1bwP9zgClk1zS2Hgnn5K_9bQ7yOhOIoU02HqvPGCRlod8cSqmBKrvspudaymZth78cI/s4068/DSC01082_%E5%89%AF%E6%9C%AC.jpg" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3051" data-original-width="4068" height="495" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oG6Qlhee370I_UOM_lAjn8RFTJdk98IpbpNM_VIEygcUnAdYYm-OMlGexfY3XWjQbq5Nn4T8F5GhznUSIXr-TRXrlvjYxmsJP4vWngG-v0tUlpjVrSPoTu95w1bwP9zgClk1zS2Hgnn5K_9bQ7yOhOIoU02HqvPGCRlod8cSqmBKrvspudaymZth78cI/w661-h495/DSC01082_%E5%89%AF%E6%9C%AC.jpg" width="661" /></a></p><p><span style="font-family: inherit;">I sprinkled some Thai basil seeds sometimes around spring and a bunch of the seedlings came out! </span></p><p><span style="font-family: inherit;">I have been pulling some out to make dishes and still, I have plenty.
So today, basil omelette it is. </span></p><p><span style="font-family: inherit;">年初撒了一把泰式罗勒种子到门口,结果长了一堆好密集。
间了好几次苗,也吃了好几茬了,还有那么多。
今天就做个九层塔煎蛋吧!</span></p><span style="font-family: inherit;"><span><a name='more'></a></span><br /><b>材料:</b><br />1把/150 克左右 九层塔 <br />3-4 只 中型鸡蛋 <br />1/2 小勺 料酒 可无<br />1/2 小勺 盐<br />两滴 鱼露 可无</span><div><span style="font-family: inherit;">一撮 胡椒粉</span></div><div><span style="font-family: inherit;"><br />Ingredients:<br />1 bunch or 150 gm of Thai Basil<br />3-4 medium size egg<br />1/2 tsp cooking wine (Optional)</span></div><div><span style="font-family: inherit;">1/2 tsp salt</span></div><div><span style="font-family: inherit;">2 drops of Fish Sauce Optional<br />A pinch of pepper powder<br /><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q_jGz0iMd3KbUPp2HYyCArZW6CLbjWdWanmr4o8QINu8FNUru1i_ljQ7xEZqo-og6Gl6r6jXiNGklb3TzjYMHdLXQaE42mAny2FotSijk4aj-G_8jH_VJanpUdgzBhJd9COso2OlFe4HxETuGFJDJLXWqdQgpDXJbwc_qU1PAmpkun5Hp9pj_ubXKk4h/s684/DSC01114.JPG_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="684" data-original-width="677" height="569" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-q_jGz0iMd3KbUPp2HYyCArZW6CLbjWdWanmr4o8QINu8FNUru1i_ljQ7xEZqo-og6Gl6r6jXiNGklb3TzjYMHdLXQaE42mAny2FotSijk4aj-G_8jH_VJanpUdgzBhJd9COso2OlFe4HxETuGFJDJLXWqdQgpDXJbwc_qU1PAmpkun5Hp9pj_ubXKk4h/w563-h569/DSC01114.JPG_%E5%89%AF%E6%9C%AC.jpg" width="563" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">1. 把摘来的九层塔洗净摘好沥干备用。</span></div><p><span style="font-family: inherit;">2. 鸡蛋磕入碗里,加入料酒,盐,鱼露和一点胡椒粉,打至起泡。</span></p><p><span style="font-family: inherit;">3. 锅里加点油,把九层塔炒至变色,倒入鸡蛋,两面煎黄,就好啦!超简单!</span></p><div><span style="font-family: inherit;">1. </span>Wash and picked the Thai basil, drain and keep it aside.</div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">2. Crack and whisk egg with cooking wine, salt, fish sauce and pepper powder together, as shown in the picture.<br /><br />3. In a cooking pan, add some oil and stir fry the basil leaves for about 30 seconds, until the color darken, pour in the whisked egg, and fry both sides until golden brown in color. </span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">This omelette goes well with rice and congee.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZjxGGM1ZyjAa2W19ZQ_8BdIuTqyUNUKGqtG295UH9eDgzQCKc2_H_5gFhk-FhzbbWqg3MF3qIh39X_PFy5ahtuGFz9ovp_0TLZOo_1_cIfudwbfcR49N_Rj0mA468OGFO6y5Ygce3b-8QEdYu69RWHPim3wgIPk65sHjau5ni1Qu2GZ55tl_y3cdLl1N/s4614/DSC01114_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4614" data-original-width="3310" height="767" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKZjxGGM1ZyjAa2W19ZQ_8BdIuTqyUNUKGqtG295UH9eDgzQCKc2_H_5gFhk-FhzbbWqg3MF3qIh39X_PFy5ahtuGFz9ovp_0TLZOo_1_cIfudwbfcR49N_Rj0mA468OGFO6y5Ygce3b-8QEdYu69RWHPim3wgIPk65sHjau5ni1Qu2GZ55tl_y3cdLl1N/w550-h767/DSC01114_%E5%89%AF%E6%9C%AC.jpg" width="550" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"><br /></span><div style="text-align: center;"><br /></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-80851121956735532702023-07-30T15:44:00.004-04:002023-07-30T15:52:03.006-04:00【胖大海炖梨】Malva Nut and Asian Pear Drink<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxDXMHPN2NXI-0q7LhUBTQyTI9If2l82tN2VzLip_NdZITpMb0GNtk2Ftgdt-RXrfeccfN66E9RCnHV3kXYqgKuG8xCYXkfMzyEpIc92pFC_kfGSXiKrlaMxCqFudngaNdacJAGeDMKdx7EAACHGjjr7TupHwUoEJ1-SxdEa0vinGYgZ91dOyvon1M7ka/s4554/DSC00771_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4554" data-original-width="3054" height="804" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxDXMHPN2NXI-0q7LhUBTQyTI9If2l82tN2VzLip_NdZITpMb0GNtk2Ftgdt-RXrfeccfN66E9RCnHV3kXYqgKuG8xCYXkfMzyEpIc92pFC_kfGSXiKrlaMxCqFudngaNdacJAGeDMKdx7EAACHGjjr7TupHwUoEJ1-SxdEa0vinGYgZ91dOyvon1M7ka/w541-h804/DSC00771_%E5%89%AF%E6%9C%AC.jpg" width="541" /></a></p><p style="text-align: center;"></p><div style="text-align: left;">朋友送来两箱子疏果时摘的亚洲梨,体积不大,但是很清甜。取几个煮这个胖大海炖梨,冷藏了喝,是这个夏天里喝了很舒服的一款饮料。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">A friend sent two boxes of Asian pears she picked during fruit thinning in her garden. They are small in size but very sweet nontheless. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I used a few of them to make this refreshing drink, a good way to stay cool during this heatwave.</div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>材料:</b></div><div style="text-align: left;">2 只 亚洲梨</div><div style="text-align: left;">3-4 颗 胖大海</div><div style="text-align: left;">一点蜂蜜或者冰糖</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;">2 Asian pears</div><div style="text-align: left;">3-4 Malva Nuts</div><div style="text-align: left;">Some honey or rock sugar</div><p></p><p style="text-align: center;"></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxsqkC-D1g3IuUmmcCfSRwYAjdpAqIYk_LwFkDMQUisFkNhl1plPOcUSL1G9PjxP7WfkRWQohwzJCoLbcT6DhQnBofHJ43OPUd2zTBWTPLUbPqtRenNil-J8MioTSCxi4dY1u6u5uCPX4P4DMqndxLELnORDrRIRCr0bRsTMhQiF6tN4AdFuU2lbJlLHJ/s677/DSC00608_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="677" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxsqkC-D1g3IuUmmcCfSRwYAjdpAqIYk_LwFkDMQUisFkNhl1plPOcUSL1G9PjxP7WfkRWQohwzJCoLbcT6DhQnBofHJ43OPUd2zTBWTPLUbPqtRenNil-J8MioTSCxi4dY1u6u5uCPX4P4DMqndxLELnORDrRIRCr0bRsTMhQiF6tN4AdFuU2lbJlLHJ/w599-h401/DSC00608_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="599" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. 把胖大海洗净后泡到凉开水里一晚上,第二天去皮去种子,只留下棉絮状的部分,泡凉开水备用。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Clean the Malva seeds and soak it in drinking water overnight. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. The next day, remove the skin and the pits, leaving only the sponge-like blobs, and soak them in water for later use.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJRm57jTydRCpQ-XJ0VW3P15U6BOvooJVRm-kVVngomBCNxtzOqV11P9UfdIHxN90sUd4tnpMNAaYANGUfb0x0RDqDqBz76KqyOMEMFPnzQHt1ZjM6G2p7WDvbivkLLNkFmFpT_q32ObQWB-_YKE8T4UWR5ZHwlWItDgm0A3com5z95nDf0OohHc0KohH/s679/DSC00608_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="676" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJRm57jTydRCpQ-XJ0VW3P15U6BOvooJVRm-kVVngomBCNxtzOqV11P9UfdIHxN90sUd4tnpMNAaYANGUfb0x0RDqDqBz76KqyOMEMFPnzQHt1ZjM6G2p7WDvbivkLLNkFmFpT_q32ObQWB-_YKE8T4UWR5ZHwlWItDgm0A3com5z95nDf0OohHc0KohH/w555-h557/DSC00608_%E5%89%AF%E6%9C%AC.jpg" width="555" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. 把雪梨削皮切丁(我的雪梨比较小,用了好几颗。)。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. 锅里注入半锅水把雪梨丁入锅煮20分钟左右,加入胖大海继续煮5分钟即可。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. 可加入冰糖调味,或喝的时候加入一点蜂蜜。</div><p></p><div class="separator" style="clear: both;">3. Peel and dice the pears (my pears are relatively small so I used several of them.).</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">4. Place the diced pears into half a pot of water to cook for about 20 minutes, add the Malva nuts blobs and continue to cook for 5 more minutes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">5. You can add rock sugar now to sweeten the drink, or add a little honey while drinking.</div></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QGYO1d2cnAYwMtE2a_qjHFUF7jUDi4SVpYjsMLC0BcrfnG30GKkIuKgvwdA139Ln8qjh2C0aUlrglaMS4IpB8Bs_Z-rgOSh2TngmGUwJGz6ST7GtcGtyRv9korLfVrDe77k255e6-fDUQPsOf_4R9Gsajhl2DTJEuO6XuA-WoDP0b8P-gl1UmAkOU2S4/s4467/DSC00733.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3350" data-original-width="4467" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QGYO1d2cnAYwMtE2a_qjHFUF7jUDi4SVpYjsMLC0BcrfnG30GKkIuKgvwdA139Ln8qjh2C0aUlrglaMS4IpB8Bs_Z-rgOSh2TngmGUwJGz6ST7GtcGtyRv9korLfVrDe77k255e6-fDUQPsOf_4R9Gsajhl2DTJEuO6XuA-WoDP0b8P-gl1UmAkOU2S4/w655-h491/DSC00733.JPG" width="655" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div><br /><p></p>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-33883697717133491732023-07-24T12:49:00.006-04:002023-07-24T12:49:49.140-04:00【芒果西米露】Mango & Sago Dessert<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQks9QZevJ6UR8Jy9qAIblIPuJryKMrpwLV6AhTMMEiGy6b9-XLnSRV_pWgP5QQslncs_iSCZ5W7Xqcbnt47H_Wouwr-4xfIzQ90n5ikmApdoSwjPy0obbSik99IEFJbPXf7vOhjKwzP9vFKqwfAiXKwFHXtgjkqc6qPxfSnXdLkP0BvQ3zP09Ad2kUbG/s4572/DSC00262_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4572" data-original-width="3043" height="778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQks9QZevJ6UR8Jy9qAIblIPuJryKMrpwLV6AhTMMEiGy6b9-XLnSRV_pWgP5QQslncs_iSCZ5W7Xqcbnt47H_Wouwr-4xfIzQ90n5ikmApdoSwjPy0obbSik99IEFJbPXf7vOhjKwzP9vFKqwfAiXKwFHXtgjkqc6qPxfSnXdLkP0BvQ3zP09Ad2kUbG/w518-h778/DSC00262_%E5%89%AF%E6%9C%AC.jpg" width="518" /></a></p><p style="text-align: left;">今年夏天买过两箱的芒果,都非常甜,就拿来做一次这个全家都特别喜欢的甜点。真是夏日炎炎特别合适的一款美味甜点。</p><p style="text-align: left;">I bought two boxes of mangoes this summer, both are very sweet, I made this Mango and Sago dessert with it and it turned out well. The whole family likes very much. </p><p style="text-align: left;">It is really a delicious dessert especially for hot summer like today.<span></span></p><a name='more'></a><p></p><b>材料:</b><br />2-3 只芒果<br />20 克 西米<br />1 杯 椰奶/牛奶<div>1 小勺 蜂蜜 可无</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><div>2-3 ripe mangoes</div><div>20 g sago</div><div>1 cup coconut milk/ fresh milk</div><div>1 tsp honey optional</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO2UWPSTyR28NLnc5Epcf_XyXYzhv8z67NRbXhXmqdZh_fZo1V6PBcGcPsdB_NCuRS1iEDuaNkETYC_Oh0dgoGDFdNKXT6RrJIInpzchMg-wQ0w8fz9w1eOLwb8kMpj4loRJdxfjCJZEzcR-gvRm0naskrRRdV96tW-j3iUcg7prKEmW4QDCTeMclcU9Y/s672/DSC00009_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="672" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO2UWPSTyR28NLnc5Epcf_XyXYzhv8z67NRbXhXmqdZh_fZo1V6PBcGcPsdB_NCuRS1iEDuaNkETYC_Oh0dgoGDFdNKXT6RrJIInpzchMg-wQ0w8fz9w1eOLwb8kMpj4loRJdxfjCJZEzcR-gvRm0naskrRRdV96tW-j3iUcg7prKEmW4QDCTeMclcU9Y/w595-h398/DSC00009_%E5%89%AF%E6%9C%AC.jpg" width="595" /></a></div><div style="text-align: center;"><br /></div><div>1. 煮滚小半锅水,加入西米煮大约5分钟至中间剩下一点白芯,熄火加盖焖10分钟。</div><div><br /></div><div>2, 把西米过滤出来,用凉开水洗三遍,然后泡着凉开水备用。这样做出来的西米很清爽。</div><div><br /></div><div><div>1. Bring half a pot of water to a rolling boil, add sago and cook for about 5 minutes at medium until there is a little white core left in the middle of sagos. Turn the heat off, cover with lid and wait for 10 minutes.</div><div><br /></div><div>2, Strain the sago and wash it three times with cold drinking water, soak it in cold bdrinking water and keep it aside. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dtxcHE9OIdsMHsGpg01EDG61goLpoFf4-rXlGG4V0KopJSn5mvTX3-oGoG0f2d-ashKhyv3rkgskqzignURz1q2QAHcvEUMq8frcbeWrDKW96mnS-LrvayqqRQI8sBlnAP4AcQRq4UoZ3ApvPsbPFDa4FvzBsGqH3o9QiWbbrUpqj796NqbJZsv4Co2p/s674/DSC00009_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="674" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dtxcHE9OIdsMHsGpg01EDG61goLpoFf4-rXlGG4V0KopJSn5mvTX3-oGoG0f2d-ashKhyv3rkgskqzignURz1q2QAHcvEUMq8frcbeWrDKW96mnS-LrvayqqRQI8sBlnAP4AcQRq4UoZ3ApvPsbPFDa4FvzBsGqH3o9QiWbbrUpqj796NqbJZsv4Co2p/w589-h584/DSC00009_%E5%89%AF%E6%9C%AC_%E5%89%AF%E6%9C%AC.jpg" width="589" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">3. 芒果削皮后把果肉切下来,留一小块切丁。其他的放到搅拌机里和蜂蜜、牛奶/椰奶搅拌成糊。</div><div><br /></div><div>4. 把搅拌好的芒果糊放到玻璃杯里,上面铺上芒果丁和西米。冰箱里冷藏十五分钟再吃更好。</div><div><br /></div><div><div>3. Peel the mango and remove the seed, keep a small piece of pulp for dicing to use as decoration later. The rest of the mango pulps go into a blender, blen with honey, milk/coconut milk until smooth.</div><div><br /></div><div>4. Place the blended mango into glasses, top with diced mango and sago. Chill in the fridge for fifteen minutes before serving.</div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftu0ROBMDQXIKQ_DsLSTa32YoEYdv9VMG5yPDDazS2GcJNCaJqhz1A6H2Pa48UXRQ4nMy1ObV7JdfvnvwrnzK47Q38lUuh1Pd5jRqrZAkuI7pcQT_Kw1qxu2jvztalfU7hwEFGqWXzepecXRHJRzET8tQXA3lU8u2jzRdrYg0Cgka0upFZZHLpgm6oLfs/s4719/DSC00081_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3539" data-original-width="4719" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftu0ROBMDQXIKQ_DsLSTa32YoEYdv9VMG5yPDDazS2GcJNCaJqhz1A6H2Pa48UXRQ4nMy1ObV7JdfvnvwrnzK47Q38lUuh1Pd5jRqrZAkuI7pcQT_Kw1qxu2jvztalfU7hwEFGqWXzepecXRHJRzET8tQXA3lU8u2jzRdrYg0Cgka0upFZZHLpgm6oLfs/w658-h494/DSC00081_%E5%89%AF%E6%9C%AC.jpg" width="658" /></a></div><br /><div style="text-align: center;"><br /></div><p style="text-align: center;"><br /></p></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-57306534292538801382023-07-22T21:26:00.002-04:002023-07-22T21:26:10.486-04:00Braised Pork Ribs with Potatoes 【土豆烧排骨】<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bLWmoPwL4DJIzlbtdPWNIbnni2THCIthVfkonXTMHfn7UTLAKABuvT9ayAH_WC2LjeqsYNdgONl0yl83YAt02OLwO9W9FFHk7VQlNIOeNThfuvkQX9OL80_UXwQHnyo1670Hi0xPYcrSmy9-BfmVkV4uMofF-uxpCFZ4CeXP8UaAF4z4ZHNcdLpI-6Lb/s4402/DSC00512_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4402" data-original-width="3157" height="748" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bLWmoPwL4DJIzlbtdPWNIbnni2THCIthVfkonXTMHfn7UTLAKABuvT9ayAH_WC2LjeqsYNdgONl0yl83YAt02OLwO9W9FFHk7VQlNIOeNThfuvkQX9OL80_UXwQHnyo1670Hi0xPYcrSmy9-BfmVkV4uMofF-uxpCFZ4CeXP8UaAF4z4ZHNcdLpI-6Lb/w534-h748/DSC00512_%E5%89%AF%E6%9C%AC.jpg" width="534" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">好久没吃排骨了,去Costco买了一大盒猪小排,能吃好几次,非常实惠。今天炖了这个想吃很久的土豆烧排骨,里边的土豆比肉都好吃。</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I haven’t eaten pork ribs for a very long time, so I bought a box of of pork ribs from Costco and made this braised ribs today, a dish that I have been craving for a long time.The potatoes taste better than the ribs! :)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a name='more'></a><br /><b>Ingredients:</b><br /><span style="text-align: center;">850 gm of pork ribs </span><div><div style="text-align: left;">3-4 Gold Potatoes</div><div><span style="text-align: center;">4-5 slices of ginger </span><br /><span style="text-align: center;">2 Spring onions </span><br /><span style="text-align: center;">1-2 star anises</span><br /><span style="text-align: center;">3 tbsp light soy sauce </span><br /><span style="text-align: center;">1 tbsp dark soy sauce </span><br /><span style="text-align: center;">1 tbsp of rock sugar </span><br /><span style="text-align: center;">1/3 cup of Chinese cookinf/Shaoxing wine </span><br /><span style="text-align: center;">salt to taste</span><br /><span style="text-align: center;"><br /></span><b>材料:</b><br /><span style="text-align: center;">850 克 猪小排 </span></div><div><div style="text-align: left;">3-4 只 马铃薯</div><span style="text-align: center;">4-5 片姜</span><br /><span style="text-align: center;">2 根 葱 切段 </span><br /><span style="text-align: center;">1-2 只大料/八角</span><br /><span style="text-align: center;">3 大勺 生抽/酱油 </span><br /><span style="text-align: center;">1 大勺 老抽</span><br /><span style="text-align: center;">1 大勺 冰糖 </span><br /><span style="text-align: center;">1/3 杯 料酒</span><br /><span style="text-align: center;">适量盐</span></div><div><span style="text-align: center;"><br /></span></div><div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87ffh5F7WXZAk4mJIUPUeoMFIbdoBXOwnJakhbB5s9qp8HetrpTwUv4J2kuWEtrxs5w5dxwSUA-kA1SSJ_RIZqG_ohoJB_-HAEqORb19V3MRg2C_qwdGPePY-WpjfnGw0rK2t0xLadFI1QjBMHrfapfxyUbl33ORbqA1_5rPb_gvKDgL1VR8MZ7WrfhPs/s676/DSC00444_%E5%89%AF%E6%9C%AC1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="674" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87ffh5F7WXZAk4mJIUPUeoMFIbdoBXOwnJakhbB5s9qp8HetrpTwUv4J2kuWEtrxs5w5dxwSUA-kA1SSJ_RIZqG_ohoJB_-HAEqORb19V3MRg2C_qwdGPePY-WpjfnGw0rK2t0xLadFI1QjBMHrfapfxyUbl33ORbqA1_5rPb_gvKDgL1VR8MZ7WrfhPs/w570-h571/DSC00444_%E5%89%AF%E6%9C%AC1.jpg" width="570" /></a></div><br />1. Soak the ribs in cold water for 20 minutes, rinse and drain.<br /><br />2. Bring a large pot of water to a boil, blanch the ribs to bring out the impurities. Take the pieces out and rinse under cold water thoroughly.<br /><br />3. Add 1 tbsp of oil in a wok with rock sugar, cook until the rock sugar turn brown/caramelized, add the ribs, ginger slices, star anise and spring onions, keep turning until all ribs are coated with caramelized sugar.</div><div><br /></div><div><div>1. 猪小排泡凉水20分钟,洗净沥干备用。<br /><br />2. 煮滚半锅水后加入小排汆烫几分钟,捞出用凉水洗净沥干备用。<br /><br />3. 锅里热上1大勺食油,加入冰糖炒至溶化后变枣红色。加入小排翻炒至裹上糖色。加入姜片、大料/八角和青葱继续翻炒一小会儿。</div></div><div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5OAOzskjW_IOk_V9ra4i5qBJOI2ICC76xAcpKsz6hSX-aWsbI3VM1HqRtNKNt6CS7luqyahep-z85Slv9SatjALXis0AxaJdT6h9d8sIN1-NsDVV_aZQPzE85k1apfS5u5iJQ4TD52yiXfW7TJH97-8rUj1Jf1YfRUGIeJOdw8ZA8p8ZUYGxbhe_avv1/s679/DSC00444_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="679" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5OAOzskjW_IOk_V9ra4i5qBJOI2ICC76xAcpKsz6hSX-aWsbI3VM1HqRtNKNt6CS7luqyahep-z85Slv9SatjALXis0AxaJdT6h9d8sIN1-NsDVV_aZQPzE85k1apfS5u5iJQ4TD52yiXfW7TJH97-8rUj1Jf1YfRUGIeJOdw8ZA8p8ZUYGxbhe_avv1/w561-h372/DSC00444_%E5%89%AF%E6%9C%AC1_%E5%89%AF%E6%9C%AC.jpg" width="561" /></a></div><br />4. Add enough water to submerged the ribs and add the Chinese cooking wine, light and dark soy sauce.<br /><br />5. Bring the content to a boil, then simmer on low heat for 45 minutes. Season with salt as needed.</div><div><br /></div><div>6. Meanwhile, peel and cut the potato into big chunks, fry in hot oil or air fry the potato at 400F for 10 minutes, until the surface is a little golden in color.<br /><br />7. Add the potato pieces to the ribs and continue cooking for another 10 minutes, if the sauce has not thickened at the end of simmering, crank up heat to medium high to thicken the sauce.</div><div><br /></div><div>Serve warm with steamed rice.<br /><br /></div><div>4. 加水没过小排后倒入一点料酒,生抽和老抽。</div><div><br />5. 加盖煮滚后转小火炖45分钟,这个时候可以适量加盐调味。</div><div><br /></div><div>6. 土豆削皮切滚刀块。入油锅炸一下或气炸锅 400 华氏度/200 摄氏度炸10分钟至表面稍微金黄。<br /><br />7. 把土豆块加入锅里再继续炖10分钟,快好时如果汤汁还很多的话,可转中火收汁即可。<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjan0EwQ7cWJfOMFU9IgqKAIc_Pe92Xw0xOAjFBl2tBRlKu_LA0vMRbdeBFvnyFDqait8vVX70wte_zgAX_lxwCqryhAFkJpY5JIr2IVDX3kX9nh-ZnAiSkaTaAxLggGd4K4TSC2KbHRQSVBsEzA92EFgviO93kGlpUiMcfnb1r1_ZZWbhklQ0IZUcWuR/s4102/DSC00444_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3077" data-original-width="4102" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjan0EwQ7cWJfOMFU9IgqKAIc_Pe92Xw0xOAjFBl2tBRlKu_LA0vMRbdeBFvnyFDqait8vVX70wte_zgAX_lxwCqryhAFkJpY5JIr2IVDX3kX9nh-ZnAiSkaTaAxLggGd4K4TSC2KbHRQSVBsEzA92EFgviO93kGlpUiMcfnb1r1_ZZWbhklQ0IZUcWuR/w654-h492/DSC00444_%E5%89%AF%E6%9C%AC.jpg" width="654" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div></div></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-52926457077194155612023-07-20T22:25:00.002-04:002023-07-20T22:25:33.712-04:00【野苋菜马铃薯】Amaranth Potato Sabji<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgdafwHzx5F0y91O52Z6BmrjyeRycO9sf_n5ZLeWJvGqRk4d_JoT53oMDqinkpc_I97PTlMmL2InG6K5BY_zbOanKtC0DymB1BggM3X2InNAKS4fS8J_-CMSyML7AaAM7xqUxezMfnr9Scm2YbpgWo7guLn2d1e9I9SJE9nzEEfRxEUAevkg_IWRr3ofi/s4339/DSC00108_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4339" data-original-width="3045" height="795" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgdafwHzx5F0y91O52Z6BmrjyeRycO9sf_n5ZLeWJvGqRk4d_JoT53oMDqinkpc_I97PTlMmL2InG6K5BY_zbOanKtC0DymB1BggM3X2InNAKS4fS8J_-CMSyML7AaAM7xqUxezMfnr9Scm2YbpgWo7guLn2d1e9I9SJE9nzEEfRxEUAevkg_IWRr3ofi/w560-h795/DSC00108_%E5%89%AF%E6%9C%AC.jpg" width="560" /></a><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;">屋子前院好多年前长出一堆野苋菜,因为我们不打农药,所以我都会拔了做<a href="http://www.echoskitchen.com/2015/08/malaysian-favourite-ban-mee.html" target="_blank"><b>板面</b></a>吃。后来不知道为什么,野苋菜就越长越多,盛夏期间至少能吃好几茬。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">今天拔了一把特别嫩的野苋菜来做这道菜,配杂粮面饼非常美味好吃。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>A bunch of wild amaranth has been growing in our front yard for years. I will pull some out to cook noodle soup each year. </div><div><br /></div><div>For some reason, the wild amaranth grew more each year, and I could eat at least several times each year during the summer season.</div><div><br /></div><div>Today I harvested a handful of very tender wild amaranth to make this potato dish. It is very delicious with multigrain rotis. So thankful for this gift from our mother earth.<span><a name='more'></a></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>材料:</b></div><div style="text-align: left;">1 大把 野苋菜 (市售的苋菜也可以)</div><div style="text-align: left;">2-3 只 土豆</div><div style="text-align: left;">1/2 只 洋葱</div><div style="text-align: left;">1 只 番茄</div><div style="text-align: left;">2 瓣 蒜瓣</div><div style="text-align: left;">1-2 只 绿辣椒</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>调味:</b></div><div style="text-align: left;">1 小勺 孜然</div><div style="text-align: left;">1 小勺 芫荽粉</div><div style="text-align: left;">1 小勺 食盐</div><div style="text-align: left;">1/2 小勺 姜黄粉</div><div style="text-align: left;">1/2 小勺 印度五香粉 Garam Masala 可无</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><b>Ingredients:</b></div><div>1 large bunch of freshly harvest wild amaranth (commercially available amaranth will work too)</div><div>2-3 medium size potatoes</div><div>1/2 onion</div><div>1 tomato</div><div>2 cloves of garlic</div><div>1-2 green chilies</div><div><br /></div><div><b>Seasoning:</b></div><div>1 tsp cumin</div><div>1 tsp coriander powder</div><div>1 tsp table salt</div><div>1/2 tsp turmeric powder</div><div>1/2 tsp Garam Masala optional</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gNFCJJ5IVc0qr_PslML5AubYFDBQsJy-AGFcUX3ZHelnY-KlH8bTfBBCpCrP8BhYAao8FdveY-Hxi1lWRbvE2aymjFZ9fMTTQ4pWbgO3M38_ZpX_-YAZxeHAmixACJ98cbPER5PcunOUeDOcdjnyjD-gx_rfyib_DS9BrAyIJcjJUgaIUJH7AqN7eVEw/s1019/NeoImage_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1019" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gNFCJJ5IVc0qr_PslML5AubYFDBQsJy-AGFcUX3ZHelnY-KlH8bTfBBCpCrP8BhYAao8FdveY-Hxi1lWRbvE2aymjFZ9fMTTQ4pWbgO3M38_ZpX_-YAZxeHAmixACJ98cbPER5PcunOUeDOcdjnyjD-gx_rfyib_DS9BrAyIJcjJUgaIUJH7AqN7eVEw/w684-h457/NeoImage_%E5%89%AF%E6%9C%AC.jpg" width="684" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: left;">1. 把院子里的野苋菜摘了洗净,叶子摘好沥干备用。洋葱、番茄切丁。辣椒和蒜切成末。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. 马铃薯削皮切滚刀块,油锅或者空气炸锅炸成金黄色。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. 锅里热上三大勺油,先把孜然如果爆香,加入蒜末辣椒末和洋葱煸炒香。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. 加入番茄丁和香料煸炒软之后加盐,把马铃薯块入锅翻炒匀之后加入苋菜炒至断生即可。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">配烙饼和酸奶吃。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>1. Pick and clean the wild amaranth, pick the leaves and drain for later use. Dice onion and tomato. Mince chili and garlic.</div><div><br /></div><div>2. Peel the potatoes and cut them into pieces, fry them in hot oil or air fryer until golden brown in color.</div><div><br /></div><div>3. Heat three tablespoons of oil in cooking pan, sauté the cumin until it cracks, then add minced garlic, chili and onion and cook until fragrant.</div><div><br /></div><div>4. Add diced tomatoes and spices, cook until soft, add salt, add potato to the pan, stir well, add amaranth leaves and cook until the leaves softened.</div><div><br /></div><div>Serve with flat bread and yogurt.</div></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmrUAXwauiGAjqORvOfC9NwpUk3VIvmwoDlUrp_GxeBZT93joWjmpBKRxZVMNyXKGRG1LuYmLsQmq_WgbPIgGXv8ggpg4iv4sHcWD7CjL6KyHpGthE7fiTwyQv-p453rWKjTS1t1mesABcZ1_wnzLnVPMdZZ8o1tWiV0o1-6npxmM1LJDrQGseeLu_9lC/s4073/DSC00081_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3055" data-original-width="4073" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmrUAXwauiGAjqORvOfC9NwpUk3VIvmwoDlUrp_GxeBZT93joWjmpBKRxZVMNyXKGRG1LuYmLsQmq_WgbPIgGXv8ggpg4iv4sHcWD7CjL6KyHpGthE7fiTwyQv-p453rWKjTS1t1mesABcZ1_wnzLnVPMdZZ8o1tWiV0o1-6npxmM1LJDrQGseeLu_9lC/w680-h510/DSC00081_%E5%89%AF%E6%9C%AC.jpg" width="680" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p></p>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0tag:blogger.com,1999:blog-5078164325936658044.post-55480299045844574312023-07-15T14:59:00.004-04:002023-07-20T22:13:22.241-04:00【手撕口水鸡】Sichuan Mouth Watering Chicken<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMR3voSDytGV-kL57E2boJMYMnGL_Up9nHV8nnkrRLhXoxU6PY4qe0lSZPHxDMoROAdhyajfZQAs3efcuztdF6kX0GX7_iebHhjiM0HTNRd2UgJYdfa11GdKklokQpoG5DKcMz0W9i2VmtXHgGOQH1czzD5ebu9COAHmM8w_Ob_HkOCSsHpe2XN87_HpQ/s3927/DSC09955_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3927" data-original-width="2748" height="769" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMR3voSDytGV-kL57E2boJMYMnGL_Up9nHV8nnkrRLhXoxU6PY4qe0lSZPHxDMoROAdhyajfZQAs3efcuztdF6kX0GX7_iebHhjiM0HTNRd2UgJYdfa11GdKklokQpoG5DKcMz0W9i2VmtXHgGOQH1czzD5ebu9COAHmM8w_Ob_HkOCSsHpe2XN87_HpQ/w538-h769/DSC09955_%E5%89%AF%E6%9C%AC.jpg" width="538" /></a></p><p>很多超市的烤鸡是人尽皆知的价廉物美,可惜我们家几乎从来没办法完整地吃完一只烤鸡,所以很少会买超市的烤鸡吃。</p><p>前几天逛开市客想着很久没吃烤鸡了,就买了一只他家的烤鸡。吃了一顿后还剩下大半只待在冰箱里放着没人要吃了。</p><p>刚好记起之前看见过朋友圈好友把剩下的烤鸡用红油加工了吃,灵机一触,就把冰箱里剩下的烤鸡拿来做了口水鸡,结果当然就是被吃得干干净净了,就连不太会吃辣的俊宝都吃了不少。</p><p>Costco's rotisserie chicken is known to be priced reasonably, thus is one item most members purchase while shopping at Costco. Unfortunately, in our family, we can never finish a whole chicken at a time, so we rarely buy this rotisserie chicken. </p><p>I went shopping at Costco last week and brought one rotisserie chicken since we have not eaten one for a long time. As usual, we were left with more than half of chicken and no one wanted it again.</p><p>I suddenly remembered a saliva chicken dish made by a friend on FB before, so I used the leftover chicken to make this dish, it is so tasty, that I think next time when I shop at Costco, rotisserie chicken will be in order!</p><span><a name='more'></a></span><p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div style="text-align: left;"><b>材料:</b></div><div style="text-align: left;">1/4 只 烤鸡</div><div style="text-align: left;">一点 香菜 (切碎)</div><div style="text-align: left;">1 大勺 烤花生 (稍微碾碎)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>酱料:</b></div><div style="text-align: left;">1 大勺 蒜蓉</div><div style="text-align: left;">1 大勺 青葱末</div><div style="text-align: left;">1 大勺 芝麻</div><div style="text-align: left;">1-2 大勺 辣椒粉 </div><div style="text-align: left;">1 小勺 花椒粉</div><div style="text-align: left;">1/3 杯 食油</div><div style="text-align: left;">1.5 大勺 黑醋</div><div style="text-align: left;">1 大勺 头抽酱油</div><div style="text-align: left;">1/8 小勺 鸡精粉/味精 可无</div><div style="text-align: left;">1/2 小勺 糖</div><div style="text-align: left;">1/2 小勺 蚝油</div><div style="text-align: left;">1/2 小勺 老抽</div><div style="text-align: left;">2-3 大勺 清水或者高汤</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;">1/4 Rotisserie chicke</div><div style="text-align: left;">a little cilantro (chopped)</div><div style="text-align: left;">1 tbsp roasted peanuts (slightly crushed)</div><p></p><div><div><b>For the sauce:</b></div><div>1 tbsp minced garlic</div><div>1 tbsp chopped scallions</div><div>1 tbsp sesame seeds</div><div>1-2 tbsp Chili powder</div><div>1 tsp Sichuan pepper powder</div><div>1/3 cup cooking oil</div><div>1.5 tbsp black vinegar</div><div>1 tbsp premium soy sauce</div><div>1/8 tsp chicken bouillon/MSG optional</div><div>1/2 tsp sugar</div><div>1/2 tsp oyster sauce</div><div>1/2 tsp dark soy sauce</div><div>2-3 tbsp water or stock</div></div><p style="text-align: center;"></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFpZPS-PpcGh-XRu-Rqk_ZNoQIOXZ-O6HZ3mQz7h0jbeNdQL-Z7jDI4nUY8zgZOjN99uK8xQ0wQ5mdUN4WtWrozCr3pRfk0mTCptN78ZU-0A0ldh28vtcbtX2A0svVesZ0bPCazgPLxTnPNlbPJKN8eES2hhh7Ca4SQkxUbtuQ87mwzmSm91OtMp0SHy_/s1009/NeoImage_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="1009" height="441" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFpZPS-PpcGh-XRu-Rqk_ZNoQIOXZ-O6HZ3mQz7h0jbeNdQL-Z7jDI4nUY8zgZOjN99uK8xQ0wQ5mdUN4WtWrozCr3pRfk0mTCptN78ZU-0A0ldh28vtcbtX2A0svVesZ0bPCazgPLxTnPNlbPJKN8eES2hhh7Ca4SQkxUbtuQ87mwzmSm91OtMp0SHy_/w668-h441/NeoImage_%E5%89%AF%E6%9C%AC.jpg" width="668" /></a></div><br /><div style="text-align: left;">1. 把买来的烤鸡去骨撕成小块摆盘。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. 芝麻、辣椒粉、蒜蓉、花椒粉放到一个耐热的碗里,热上1/3杯食油,泼一半,拌匀。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. 加入青葱末,把剩下的热油泼入,静置10分钟。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. 另外一个碗里把黑醋、头抽酱油、鸡精粉/味精 、糖、蚝油、老抽和2-3 大勺 清水或者高汤混匀。口重的可以加一点盐,我没加,因为烤鸡本来就有味儿了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. 把混好的酱汁淋到鸡肉上,再淋上刚刚泼好热油的材料,静置十分钟(可以冰箱里冷藏)。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. 吃之前撒上花生米和香菜末即可。</div><div style="text-align: left;"><br /></div><p></p><div>1. Break the rotisserie chicken into small pieces and place on a plate, bones discarded.</div><div><div><br /></div><div>2. Place sesame seeds, chili powder, minced garlic, and chili powder in a heat-resistant bowl, heat 1/3 cup of cooking oil on stove until it is boiling hot, pour half of the hot oil to the bowl with and mix the oil with all ingredients.</div><div><br /></div><div>3. Add chopped green onion to the bowl and pour in the remaining hot oil, mix well again and let the mixture stand for 10 minutes.</div><div><br /></div><div>4. In another bowl, mix black vinegar, premium soy sauce, chicken powder/MSG, sugar, oyster sauce, dark soy sauce and 2-3 tablespoons of water or stock. You can add a little salt if you like, I didn't as the rotisserie chicken is reasoned.</div><div><br /></div><div>5. Pour the sauce over the chicken, and top with the hot oil with spices, let the chicken marinate with the sauce for ten minutes (you can keep it in the refrigerater for this step).</div><div><br /></div><div>6. Sprinkle some roasted peanuts and cilantro before serving. Serve cold.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJITKYlSxa7Cips_xUJ22zBuJfw2R6Kw8mAOQwof0Pw3LsVZR360xCIU2abuaY-AU_10tW4EKV9wZXUwwKV8BvJWhSxkOt8khfS8QPwR7uy-URZ4PU8I5YFxusQj_TKiE4blULErO-5n5KJWW4sPkGwKfrGzoIfHfdBTSIELJk5-pFvw_NtuNa-qwMh35B/s3960/DSC09868_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2970" data-original-width="3960" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJITKYlSxa7Cips_xUJ22zBuJfw2R6Kw8mAOQwof0Pw3LsVZR360xCIU2abuaY-AU_10tW4EKV9wZXUwwKV8BvJWhSxkOt8khfS8QPwR7uy-URZ4PU8I5YFxusQj_TKiE4blULErO-5n5KJWW4sPkGwKfrGzoIfHfdBTSIELJk5-pFvw_NtuNa-qwMh35B/w667-h500/DSC09868_%E5%89%AF%E6%9C%AC.jpg" width="667" /></a></div><br /><div style="text-align: center;"><br /></div><p style="text-align: center;"><br /></p>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com1tag:blogger.com,1999:blog-5078164325936658044.post-73576470077963046612023-07-09T13:58:00.004-04:002023-07-09T14:34:48.346-04:00【辣炒卤鸡胗】Stir Fry Chicken Gizzard With Pepper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7zjTApFKLibey3tyREhxPCDjaEKXFD8bdQokTLkGtVROevrzgLvSLM9bqhhfSQlPjfKuO8d06WUt2jHeV3iMXIbOwjpqE3LtTd8oYsru69ihyvFRJS0InX9OkigN0HrALgeRFXQBX8dWCxxu-oOWl4uaJYu2y4A7HqRZffQwTun9NKJDFBc-XNH7fMMF/s4288/DSC00825_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4288" data-original-width="2968" height="810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7zjTApFKLibey3tyREhxPCDjaEKXFD8bdQokTLkGtVROevrzgLvSLM9bqhhfSQlPjfKuO8d06WUt2jHeV3iMXIbOwjpqE3LtTd8oYsru69ihyvFRJS0InX9OkigN0HrALgeRFXQBX8dWCxxu-oOWl4uaJYu2y4A7HqRZffQwTun9NKJDFBc-XNH7fMMF/w559-h810/DSC00825_%E5%89%AF%E6%9C%AC.jpg" width="559" /></a></div><br /><p style="text-align: left;">买菜的时候如果发现鸡胗特价我经常会买两盒做<a href="http://www.echoskitchen.com/2009/07/stew-chicken-gizzards.html" target="_blank"><b>卤鸡胗</b></a>放冰箱慢慢吃。卤好的鸡胗除了直接吃,拿来这样炒辣椒/青椒也很下饭。</p><p style="text-align: left;">Whenever I find chicken gizzards on sale at the supermarket, I will often buy two boxes to make <a href="http://www.echoskitchen.com/2009/07/stew-chicken-gizzards.html" target="_blank"><b>braised chicken gizzards</b></a> and keep them in the refrigerator. </p><p style="text-align: left;">The braised chicken gizzards can be eaten directly, it can also be easily converted into quick stir fry dishes like this stir fry chicken gizzard with chili/green peppers.<span></span></p><a name='more'></a><p></p><b>材料:</b><br />1 碗 <a href="http://www.echoskitchen.com/2009/07/stew-chicken-gizzards.html" target="_blank"><b>卤鸡胗</b></a><br />2-3 根 青椒<br />1 根 红辣椒 <br />1/2 小勺 花椒<br />1 大勺 葱花<div>1 小勺 蒜末</div><div><br /></div><div><b>调味:</b></div><div>1/2 小勺 蚝油</div><div>1 小勺 或适量 酱油</div><div><br /></div><div><div><b>Ingredients:</b></div><div>1 bowl of <a href="http://www.echoskitchen.com/2009/07/stew-chicken-gizzards.html">Braised chicken gizzards</a></div><div>2-3 green cowhorn peppers</div><div>1 red chili Optional</div><div>1/2 tsp Sichuan peppercorns</div><div>1 tablespoon of chopped spring onion</div><div>1 tsp of minced garlic</div><div><br /></div><div><b>Seasoning:</b></div><div>1/2 tsp oyster sauce</div><div>1 tsp of soy sauce</div><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W-4svfZLdrAB42psYWzdczHJby5j996pp51gAT5jyUmDOuK-Yj0nlWhqSS9XU6rWMXOnZXY07mU64XxL1G_9aorNxemLGqvtXUjor4AVZ1USCbPAZdg8hsdIqXvMMiYBu_BXxI0RaTWirCYfsZCUtWjKEitvjmYFF8zx67Io9lXYKZDz94vKQI4sONAR/s1012/DSC00777_%E5%89%AF%E6%9C%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1012" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W-4svfZLdrAB42psYWzdczHJby5j996pp51gAT5jyUmDOuK-Yj0nlWhqSS9XU6rWMXOnZXY07mU64XxL1G_9aorNxemLGqvtXUjor4AVZ1USCbPAZdg8hsdIqXvMMiYBu_BXxI0RaTWirCYfsZCUtWjKEitvjmYFF8zx67Io9lXYKZDz94vKQI4sONAR/w679-h450/DSC00777_%E5%89%AF%E6%9C%AC.jpg" width="679" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">1. 先把葱、蒜切碎,红辣椒切圈,辣椒去籽切块,卤鸡胗切片。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. 锅里热上 2 大勺油,把小半勺花椒入锅炸香后取出花椒丢弃不用。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. 锅里剩下的油里加入葱蒜炒香后加入红辣椒圈。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. 把鸡胗加入煸炒两分钟,加一点酱油和蚝油调味后加入青椒,大火再炒个30秒即可出锅。可以撒一点点芝麻点缀。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>1. Chop the spring onion and garlic, cut the red pepper into rings, remove the seeds of the cowhorn pepper and cut it into pieces, slice the braised chicken gizzards.</div><div><br /></div><div>2. Heat about 2 tablespoons of oil in a pan, fry half a teaspoon of Sichuan peppercorns in the pan, and take out the peppercorns to discard.</div><div><br /></div><div>3. Add the spring onion and garlic to the remaining oil in the pan and sauté until fragrant, add the red pepper rings.</div><div><br /></div><div>4. Add the chicken gizzards slices and stir-fry for 2 minutes, add a little soy sauce and oyster sauce to season. </div><div><br /></div><div>5. Add green pepper pieces, and stir-fry for another 30 seconds on high heat. You can garnish the dish with a little sesame seeds before serving.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5Q2VIuATMp3O3WHPkzOKNNrtfR0cEghsrUUHy5b5qTEx52sNkXWKt6WcDyw1w2WrxvqztuvnAvzcJgkN4f9hL6BNfCv0gVsdV63wR2kz9rj6ppy5geTFnUCkncRb5bVbtWXNW3Vg8Jwn1FalMV6TQUvQNyyeSfTnVPGoGn4GqanO1CDGsMX5CDoz0qUm/s4082/DSC00764.JPG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3062" data-original-width="4082" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5Q2VIuATMp3O3WHPkzOKNNrtfR0cEghsrUUHy5b5qTEx52sNkXWKt6WcDyw1w2WrxvqztuvnAvzcJgkN4f9hL6BNfCv0gVsdV63wR2kz9rj6ppy5geTFnUCkncRb5bVbtWXNW3Vg8Jwn1FalMV6TQUvQNyyeSfTnVPGoGn4GqanO1CDGsMX5CDoz0qUm/w675-h506/DSC00764.JPG.jpg" width="675" /></a></div><br /><div style="text-align: center;"><br /></div><p></p></div>A Taste of Memories-- Echo's Kitchenhttp://www.blogger.com/profile/17389627142898311858noreply@blogger.com0