Thursday, 21 April 2022

健康美味素煎釀三寶 Vegan Pan-Fried Stuffed Three Treasures





煎釀三寶是香港最受歡迎的地道街頭小吃之一,也是港式茶樓飯店的點心和經典小菜。自從吃素之後,我第一時間便把它列入必做素菜的美食榜中!家人和朋友吃過之後,都喜愛得很!孩子更要馬上取得食譜,回家自己泡製!

這道看似複雜的菜式,其實簡單不過。一款饀料,厚厚的抹在切塊的茄子、燈籠椒和豆腐上;中火每邊煎两分鐘,香氣四溢!蘸上自製的甜豉油、心愛的辣椒醬。


煎釀茄子入口酥軟、彩椒青甜、豆腐滑嫩;能吃到如此健康美味的蔬食,夫復何求!可千萬别忘了準備一鍋熱騰騰的香米飯啊!


Fried Stuffed Three Treasures is one of the most popular authentic street foods in Hong Kong, and it is also a dim sum or a classic small dish which you can often find in Hong Kong-style teahouse restaurants. Ever since I became a vegan, it has been down as one of the must-do meals on my long list! It is much loved by our friends and family also; my children requested the recipe so that they can make them at home for themselves!

This seemingly complicated recipe is actually really simple. It takes one bowl of filling, spread thickly on top of the the sliced aubergine, bell pepper and tofu; pan-fried for 2 minutes each side on medium heat. The flavours release such a delicious aroma! The best way to enjoy it is to douse over lots of homemade sweet soy sauce and serve with your favourite chilli sauce.

The fried stuffed aubergine melts in the mouth, the peppers are sweet and juicy, and the tofu smooth and tender; cooking and serving such a healthy and delectable vegan dish is a wonderful feeling! Just don't forget to prepare a pot of steaming hot fragrant rice for everyone to enjoy it with!

(For the English recipe please scroll down)

詳細做法和視頻在我們的 YouTube Channel


希望大家喜歡觀看。如果您可以不吝給我們打氣,替我們的 Channel 訂閲、替我們的影片按讚、留言或分享,我們將會非常感激。預先感謝大家的支持 



材料 :


中等硬度豆腐 200g
紅、綠、黃甜椒各 ½

茄子 ½

玉米粉 3 大匙

3 大匙作煎三寶用


釀餡 :


中等硬度豆腐 200g

紅蘿蔔 160g

芹菜 160g

新鮮香菇 125g

燕麥片 2 大匙

panko (日本麵包糠) 2 大匙

玉米粉 2 大匙

香菜 20g

拇指大小的薑塊


釀餡調味料:


½ 小匙

白胡椒粉 ½ 小匙
½ 小匙

香菇調味粉 ¼ 小匙 ( 1 小匙美極鲜醬油)

生抽 ½ 小匙

素蠔油 1 大匙

麻油 2 大匙


炒釀餡: 1 大匙、酒 1 大匙和純素蠔油 1 大匙


自製甜豉油:


(如有需要,你可以把份量加倍)

生抽 3 大匙
1 大匙

2 大匙

1 ½ 大匙

麻油 1 大匙

額外的
香菜作盛盤裝飾


做法 :

  1. 將豆腐切成 6 x 半吋厚的小塊;將每 ½ 個甜椒切成 4 塊;從茄子最圓的部分切下 3 個半吋厚的圓片,然後將每個圓片切成兩半。
  2. 生薑切成薄片,切成細條,然後切成小粒。
  3. 將红蘿蔔和芹菜切成細丁,將香菇和豆腐切成小方塊。將芫荽切碎。
  4. 中火熱平底鍋,加油 1 大湯匙,加入薑粒,炒香,然後加入红蘿蔔和芹菜,炒一分鐘。下香菇和豆腐,將所有材料一起兜炒一會。加入酒和蠔油共同翻炒至熟,大約 1 - 2 分鐘。
  5. 把釀料放進食物調理器中打成細碎,打到一半時停下把黏在機旁的菜料刮下,以確保全部被均勻打碎。
  6. 將打碎釀料倒入一個大碗中,然後加入燕麥片、panko、玉米粉、乾調味料和液體調味料,最後加入芫荽。確保完全攪拌均匀。
  7. 3 湯匙玉米粉放入一小碗中,用小刷子在每片茄子、豆腐和甜椒上刷上一層薄薄的玉米粉,然後在上面鋪上一層厚薄適中的釀餡 ( ½ cm),先刷玉米粉的原因是有助於釀料粘在表面上。小心按壓以確保釀餡穩定和牢牢黏緊。
  8. 用小刷子在每個釀好的茄子、豆腐和甜椒上刷上一層薄薄的玉米粉,這樣可以防止餡料在煎的過程中粘在鍋上。
  9. 中火加熱平底鍋,下 3 大匙油。油熱後,小心地將豆腐和辣椒餡面朝下放入鍋中,每塊之間留一些空間;輕輕搖動平底鍋,讓每塊釀物移動一下吸油均匀並確保它們不會粘在一起。
  10. 蓋上蓋子,用中火煎煮 2 分鐘。 1 ½ 分鐘後檢查餡料是否煎得理想。如果太褐色,把火調低少許,如果顏色看起來仍略為淺淡,把火調高一點點。
  11. 2 分鐘後,取下蓋子,輕輕翻到另一邊,蓋上蓋子再煎煮 2 分鐘。再次在 1 ½ 分鐘後檢查並適當地調整火温。
  12. 把煎好的釀豆腐和甜椒取出,放在一個舖有廚房紙的大盤子上,以吸收多餘的油脂。
  13. 使用同一個平底鍋,與豆腐和甜椒同樣方法烹製茄子。應該有足夠剩餘的油,但如果需要,只需添加一點。煎煮熟後,將茄子與甜椒和豆腐放在同一個盤子上吸油。不用擔心茄子塊中心看來有些白,但其實已熟,餘温稍後更會完全透過,顏色便均匀了。
  14. 做自製甜豉油,將材料加入小平底鍋中,用中火煮沸,然後轉小火煮 1 分鐘便成。
  15. 將填好的三寶排放在盤子裡。在上面淋上甜醬油,加上切碎的芫荽裝飾。佐以你最喜歡的辣椒醬一起享受用。

The detailed instructions and the full video is up on our YouTube Channel


Hope you enjoy watching the video, and if you kindly subscribe to our channel, like and comment on the video will be truly appreciated. Many thanks in advance for your support!

Ingredients:


200g medium firm tofu

½ each of a red, green and yellow bell pepper 

½ aubergine

3 tbsp corn flour 

3 tbsp oil for pan-frying

For the stuffing:


200g medium firm tofu

160g carrot

160g celery

125g fresh shiitake mushroom
2 tbsp porridge oats

2 tbsp panko (Japanese breadcrumbs)
2 tbsp corn flour

20g coriander

thumb size piece of ginger

Seasoning for the stuffing:


½ tsp salt

½ tsp ground white pepper

½ tsp sugar

¼ tsp mushroom seasoning (or 1tsp Maggi liquid seasoning)

½ tsp light soy sauce

1 tsp vegan oyster sauce

2 tbsp sesame oil


For stir-frying: 1 tbsp oil, 1 tbsp wine and 1tbsp vegan oyster sauce

Homemade sweet soy sauce: 


(you can double the amount if needed)
3 tbsp light soy sauce

1 tbsp wine

2 tbsp water

1 ½ tbsp sugar

1 tbsp sesame oil

Extra coriander for garnishing


Instructions:

  1. Cut tofu into 6 x half inch slabs; slice each ½ pepper into 4 square pieces; slice 3 half inch thick discs from the roundest part of the aubergine, then cut each disc into half.
  2. Slice the ginger thinly, cut the slices into thin strips then chop the strips into small pieces.
  3. Finely dice your carrot and celery, cut mushrooms and tofu into small cubes. Chop the coriander finely.
  4. Heat the 1tbsp oil in a pan over medium heat, add ginger, sauté until fragrant before adding the carrot and celery and frying for a minute. Then add the mushrooms and tofu and fry everything together, then add the wine and the oyster sauce to stir-fry everything until cooked through, about 1-2 minutes.
  5. Put the cooked vegetables into the food processor and blitz into small pieces, making sure to scrape down the sides of the food processor halfway through to ensure all is evenly chopped.
  6. Empty the contents into a large bowl, then add the porridge oats, panko, corn flour, both the dry and then liquid seasonings and finally the coriander. Stir well to mix everything evenly through the stuffing.
  7. Put the 3tbsp corn flour into a small bowl, use a small brush to dab a thin layer of corn flour on top of each piece of aubergine, tofu and pepper before spreading a thick layer of the filling on top ( ½ cm), bushing corn flour first will help the stuffing stick onto the surface. Pressing firmly and carefully to ensure the stuffing stays in place.
  8. Use the small brush to dust each stuffed aubergine, tofu and peppers with a thin layer of corn flour on top, this will prevent the stuffing sticking to the pan during frying.
  9. Heat 3 tbsp oil in a frying pan over medium heat. Once the oil is hot, carefully lay the tofu and pepper stuffing side down in the pan, leaving some space between each piece; gently shake the pan to move the pieces around in the oil and to make sure they don’t stick.
  10. Put the lid on, cover and cook over medium heat for 2 minutes. Check after 1 ½ minutes to see if the stuffing is cooking nicely. If it’s too brown, lower the heat, if it’s still looking pale, turn the heat up a little higher.
  11. After 2 minutes, remove the lid, gently turn over to the other side, cover and cook for another 2 minutes. Again, check after 1 ½ minutes and adjust the heat accordingly.
  12. Remove the fried stuffed tofu and peppers and place onto a large plate lined with kitchen paper to absorb any excess oil. 
  13. Cook the aubergine the same way as the tofu and peppers, using the same pan. There should be enough oil leftover but simply add a little bit more if needed. Once cooked, put them onto the same plate with the peppers and tofu to absorb the oil. Don't worry that the center of the aubergine pieces look a little white, but it is actually cooked, the remaining temperature will continue to cook through and the colour will look even eventually.
  14. Cook the homemade sweet soy sauce by adding all the ingredients to a small saucepan before bringing it to the boil over medium heat, then turn down to simmer for 1 minute.
  15. Arrange the stuffed three treasures onto plates. Drizzle the sweet soy sauce over the top and garnish with some finely chopped coriander. Serve with your favourite chilli sauce.




Thursday, 7 April 2022

美味素雲吞湯麵 Vegan Wonton Noodle Soup


 


以前每次回香港,第一樣要吃的東西必定是茶樓點心,然後便會去大街小巷尋找最美味的港式雲吞麵大快朵頤。

自從吃素以後,很多充滿回憶的食物,懷念的口感和美味,我都嘗試在家自己做成素食,以解鄉愁。家人都非常喜歡,在他們的欣賞和鼓勵下,我更有信心努力研究和不斷改善。孩子們吃過後更想我把食譜寫下,讓他們在自己家中也可以照著做。我們素食店的客人更經常希望我跟他們分享食譜。

這就是我們建立 YouTube 頻道的主要原因,這樣我們就可以在線上與任何有興趣吃健康美味蔬食的朋們示範和分享我們的食譜。 

為了讓新一代的年輕人或外國朋友容易試做,我很多時都會把一些較難購買的食品如木耳、乾香菇、菜脯等等 .... 之類的傳統材料用普通超市都買得到的食材代替;只要配搭和烹煮得宜,成品一樣令人驚豔,回味不已。

今天與大家分享的這個美味素雲吞湯麵,相信大家都會喜歡的。湯料簡單美味,雲吞清香軟滑、麵條彈牙有嚼勁。我家先生和孩子們都愛吃得很!希望大家也動手試做,有什麽問題的話,請隨時在留言區提出,我會盡量為大家解答。

In the past, whenever I went back to Hong Kong, I would always try to hunt down the best dim sum restaurants and wonton noodle shops, these were both some of my favourite foods to eat from childhood.

Ever since I became a vegan, I have tried to recreate or veganise lots of foods that we used to enjoy so much and which hold such endearing memories. My family love them a lot too and with their appreciation and encouragement, I gradually became more confident in experimenting. I am always working hard to develop more plant based versions of everyone’s most beloved everyday meals and traditional dishes, it can be a process of trial and error sometimes. My children often ask me to send them the recipes, so they can try the dishes themselves at home. Customers from our shop have made requests also.

That’s the main reason behind why we set up our YouTube channel, so we can share our recipes and demonstrate techniques online with anyone who’s interested in eating healthy and delicious plant-based meals.

In order to make it more accessible for the new generation of young people or foreign friends to try, I often replace some traditional ingredients such as wood fungus, dried mushrooms, preserved vegetables, etc., which are sometimes quite difficult to get hold of if you don’t live near a large Chinese supermarket. I substitute them with something else that can be bought from any major supermarkets; as long as the ingredients are chosen carefully, properly prepared and cooked, the finished products can be just as stunning and flavoursome .     

I am sharing this delicious vegan wonton noodle soup with you today, I think it’ll be hard not to like it. The soup is simple and delicious, the wontons are soft and tender, and the noodles are smooth but still have bite. My husband and kids love it! I hope everyone will try it out. If you have any questions, please feel free to leave a comment or send a message and I will try my best to answer.

詳細做法和視頻在我們的 YouTube Channel


希望大家喜歡觀看。如果您可以不吝給我們打氣,替我們的 Channel 訂閲、替我們的影片按讚、留言或分享,我們將會非常感激。預先感謝大家的支持


(For the English recipe please scroll down)


材料 :


素食冰藏雲吞皮一包,確保一晚之前放在冰箱解冰 (大型唐人超市有售)


饀料:

(可包 56-60 粒雲吞)


中等硬度豆腐 400g

白捲心菜 200g

红蘿蔔 250g

白磨菇 200g

新鲜香菇 125g

罐頭馬蹄 140g 瀝乾淨重 ( Tesco 或唐人超市有售)

白芝麻 4 大匙

芫荽一大把



饀料調味料:

紹興酒或白酒 1 大匙

生抽 1 小匙

1 小匙

素蠔油 2 大匙

胡椒粉 1 小匙

1 小匙

天然香菇調味粉 1/2 小匙 ( 2 小匙美極鲜醬油)

麻油 1 大匙



麵湯 :
(2 -3人份)

八角 1

4
青菜隨意

鲜香菇 125g

纯素乾幼生麵 2 - 3


麵湯調味 :
素蠔油 2 大匙

紹興酒或白酒 1 大匙
1 小匙

胡椒粉 1/2 小匙

五香粉 1/8 小匙
2 小匙
生抽 1 小匙

麻油 1 大匙
天然香菇調味粉 1/2 小匙 ( 2 小匙美極鲜醬油)


2 公升


做法 :

  1. 將饀料中的每樣材料除了芝麻和芫荽外,全部切一吋左右丁方。
  2. 把饀料調味料在小碗中拌匀備用。
  3. 中火熱鍋,下油 1 大匙,先下捲心菜炒香,下红蘿蔔兜炒一會,下白蘑菇和香菇同炒片刻,加入馬蹄、豆腐一起炒熱,加進饀料調味料炒至汁料收乾,離火。
  4. 將炒熟餡料倒進放在湯鍋上的篩網上瀝乾汁液和放涼。
  5. 把餡料分三次放進食物調理器中打成細碎。
  6. 烘芝麻:中小火熱一小鍋,加入白芝麻,烘至金黄,期間不斷翻動,以免烘焦。
  7. 把芝麻放進磨研碗中,用磨研槌將芝麻研成粉末。然後將芝麻粉倒進饀料中拌匀。
  8. 芫荽切碎,也加進一起拌匀。如當天不打算用完全部餡料,可以把一半裝進盒子內冷藏或冰藏。
  9. 取出需要用的雲吞皮,逐塊分開。將一塊雲吞皮置於掌中,上方两邊沾水,中間放進一匙饀料 (不要放過多,不然會穿洞或包不緊密,煮時水會浸入)
  10. 將雲吞皮的下方向上斜摺,再從两邊向中間揑摺,小心按緊密封收口部份,便成雲吞。
  11. 中火熱湯鍋,下油少許,爆香薑片和八角,加入 2 公升,和其餘的麵湯調味料,用中大火將湯煮沸成麵湯。
  12. 煮湯之時,用另一湯鍋加入 2.5 公升清水煮沸,將乾麵放進,根據包裝指示灼至剛熟,挑鬆撈起,分放大碗內。加蓋把灼麵的水用中火再煮沸後用以煮雲吞。
  13. 麵湯煮開後,加進鲜香菇和青菜,中大火再把湯煮沸,在煮開之前便可以將青菜夾起 (保持翠綠) 放在麵上。
  14. 灼麵的水用中火燒開後,加 1 小匙鹽,1 大匙油,用筷子把水依廻旋撥動,把雲吞放下,用筷子輕輕撥動以免黏在一起。
  15. 煮雲吞的水用中火再微沸後,小心看著,再煮 1 分鐘便可以把雲吞撈起,盛進大碗中。
  16. 將雲吞小心挾起排放在麵上,放上鲜香菇,加進熱湯, 芫荽,佐以辣油和红醋,趁熱享用。


The detailed instructions and the full video is up on our YouTube Channel


Hope you enjoy watching the video, and if you kindly subscribe to our channel, like and comment on the video will be truly appreciated. Many thanks in advance for your support!

Ingredients:


1 pack frozen vegan wonton wrappers, make sure it’s been defrosted properly in the fridge overnight. (available in major Chinese supermarkets)

For the filling:
(enough to make 56-60 wonton)
400g medium firm tofu
200g white cabbage
250g carrots
200g white mushrooms
125g fresh Shiitake mushrooms  
140g (net weight without water) tin water chestnuts (available in Tesco or Chinese supermarkets)
4 tbsp white sesame seeds
1 small bunch of coriander

Seasonings for the filling:
1 tbsp Shaoxing wine or white wine
1 tsp light soy sauce
1 tsp salt
2 tbsp vegan oyster sauce
1 tsp ground white pepper
1 tsp sugar
1/2 tsp natural mushroom seasoning (or 2 tsp Maggi liquid seasoning)
1 tbsp sesame oil
Ingredients for the soup:
(for 2-3 people)
1 five star anise 
4 slices of ginger
any green vegetables of your choice
125g fresh Shiitake mushrooms  
2-3 servings of dried vegan fine noodles

Seasoning for the soup:
2 tbsp vegan oyster sauce 
1 tbsp Shaoxing wine or white wine
1 tsp salt
1/2 tsp ground white pepper
1/8 tsp five spice powder
2 tsp sugar
1 tbsp sesame oil
1/2 tsp natural mushroom seasoning (or 2 tsp Maggi liquid seasoning)

2 litre water

Instructions:
  1. Cut all ingredients for the wonton filling (except the sesame seeds and coriander) into 1-inch cubes.
  2. Mix the seasonings for the filling in a small bowl and set aside.
  3. Heat a wok over medium high heat, add 1 tbsp oil. First add cabbage and fry until fragrant and when it gets brown at the edges add carrots and fry for a while. Next add white and shiitake mushrooms and fry together for a couple of minutes. Add the water chestnuts and tofu and stir-fry together, add in your seasoning mixture and keep cooking until most of the sauce is cooked dry then take off the heat.
  4. Pour the sautéed filling through a sieve placed over a large saucepan or stockpot to drain the juices and let it cool.
  5. Put the filling into a food processor in three batches to cut into small pieces.
  6. Toasted sesame seeds: Heat a small pan over medium-low heat, add white sesame seeds, and toast until golden brown, stir and turn over constantly to avoid burning.
  7. Put the toasted sesame seeds in a pestle and mortar and grind them into powder. Then pour the sesame powder into the cooled filling and mix well.
  8. Chop the coriander and add it to the mix. If you don't plan to use all the filling on the same day, you can put half of the filling in a box and refrigerate or store it in the freezer.
  9. Take out the wanton wrappers to be used and separate them one by one. Put a piece of wonton skin in the palm of your hand, dip the top and two sides with water, and put a spoonful of filling in the middle (do not add too much, otherwise it will pierce holes in the wrapper or it won’t close tightly enough, meaning water may seep through when it’s boiling).
  10. Fold the bottom of the wonton skin upwards, then pinch from both sides to the middle, and carefully press the sealing part very tightly to form the wonton.
  11. Heat a saucepan over medium heat then add a little oil, sauté your ginger slices and star anise until fragrant. Then, add 2 litres of water, and the rest of the noodle soup seasoning. Bring the soup to a boil over medium/high heat- that’s our noodle soup!
  12. While the soup is cooking, add 2.5 litres of water in another stock pot and bring it to a boil. Put the dry noodles in, and cook according to the instructions on the package until just cooked. Share the noodles out into bowls. Cover your pan and bring the water to boil again over medium heat, use it to cook the wontons later.
  13. After the noodle soup is boiled, add fresh mushrooms and green vegetables, bring the soup to a boil over medium-high heat, pick up the green vegetables before the rapid boil (to keep the vegetables stay green) and place them on the noodles.
  14. Once the noodle cooking water is boiled again, add 1 teaspoon of salt and 1 tablespoon of oil. Stir the water with chopsticks before carefully adding the wontons to the pan, stir gently with chopsticks to avoid them sticking together.
  15. Boil the wontons on medium heat, keep an eye and watch them carefully, once the water is reaching boiling point, lower it to just simmer and cook the wonton for 1 minute more. Then, ladle them up and put them into a large bowl.
  16. Carefully place the wontons on top of the noodles. Add the Shiitake mushrooms, hot soup and coriander. Serve with chili oil and red vinegar, and enjoy while hot.




怎樣做最完美的蔥油餅 + 純素捲心菜芝蔴餅 How to make The Perfect Vegan Scallion Pancakes + Cabbage & Sesame Pancakes


 



甚麽是最完美的葱油餅?

最完美的蔥油餅 : 它必需是煎香的,是外酥裡嫩的。好的蔥油餅的特點是外層和邊緣要酥脆,內部有許多層次,口感要夠耐嚼。』

每個家庭都有自己獨特製作完美蔥油餅的方法,這就是我們的版本。我真的希望你會去試做一下。我的食譜很簡單,不會失敗,且美味可口,吃著會停不下來;適合從初學水平到更高程度的熱心家庭烹飪大師標準。

傳統上,蔥油餅在中國作為早餐食用,與米粥或豆漿一起享用。如果你喜歡在午餐或晚餐時品嚐的話,可以配上簡單美味的蘸醬來增添風味。

有些人,包括我自己,不吃蔥。我用切碎的捲心菜、香菜和烤芝麻製作了另一種餡料。所以這兒有两款可供選擇,無論用蔥花或捲心菜香菜烤芝麻做的饀料,效果同樣美味。


詳細做法和視頻在我們的 YouTube Channel


希望大家喜歡觀看。如果您可以不吝給我們打氣,替我們的 Channel 訂閲、替我們的影片按讚、留言或分享,我們將會非常感激。預先感謝大家的支持


(For English recipe please scroll down)


材料:
(做 2 x 7 inches 蔥油餅)
* 中筋麵粉 2 杯(盡量找每100g 粉中的蛋白質少於10g 的牌子,效果會較好)
* 1 小匙
* 沸水 1/2 + 2 大匙
* 冷水 2 大匙
* 切碎的蔥 1
* 切碎的捲心菜 1/2
* 切碎的香菜(芫荽) 1/2
* 烤芝麻 2 小匙
* 1 小匙
* 磨碎的白胡椒 1 小匙
* 五香粉 1 小匙
* 做餡料用的植物油 2 大匙
* 煎餅用的植物油 3 大匙

蘸醬 :
只需將以下材料混合在一個小碗中即可製成蘸醬:
生抽 1 大匙芝麻油 1/2 大匙
你最喜歡的辣椒醬/ 1 大匙
1 - 2 小匙

做法:
  1. 將麵粉和鹽混合在一個大攪拌碗中,在中間開一個穴。
  2. 在一個量杯子內,加入 1/2 + 2 湯匙沸水,然後加入 2 湯匙冷水。將水倒入穴中,用抹刀或筷子逐漸將粉與水攪拌混合,形成蓬鬆的麵團,然後用指尖將麵團搓揉一起,揉成一個粗糙的麵團(約 2 分鐘)。
  3. 把麵團放在撒了少許手粉的工作版上,快速揉捏,直到它變得光滑但仍然有點粘(大約 2 分鐘)。揉麵團時注意不要添加太多麵粉,否則之後將無法達到所需的煎餅質地。用可回收的保鮮膜把麵團包起來,放在一旁靜置 2 小時。
  4. 蔥洗淨,用乾淨的廚房毛巾吸幹水份,然後切碎,放在廚房紙上晾乾。適當風乾後,將它們放入碗中備用。
  5. 如果你會做捲心菜和香菜的饀料,先把香菜洗乾淨,用乾淨的廚房毛巾吸幹水份,把葉子和莖分開,把莖切碎,葉子也大致切碎,一起放在廚房紙上晾乾,然後也把捲心菜切碎。
  6. 把香菜和捲心菜倒進一個小碗裡,加入烤過的芝麻, 用小匙拌匀。現在你有兩個小碗的餡料來製作兩種不同版本的煎餅。
  7. 在一個小胡椒瓶中加進鹽、五香粉和白胡椒粉混合備用。
  8. 當麵團靜置足夠長的時間後,將其翻轉到輕輕撒有手粉的工作台上,在麵團上撒上少許麵粉,在手上擦少許麵粉,輕輕滾動麵團幾下,然後把它分成兩份。用保鮮膜把一半包起來,一邊做另一半。
  9. 將麵團擀成幼長筒狀。如果你需要用一點麵粉來令它不會太粘,也盡量用最少才好。用手指將麵團壓平,然後用擀麵杖將麵團擀成或多或少的長方形。撒上少許麵粉,翻面幾次,繼續擀成盡可能的薄,愈薄愈好。
  10. 1 湯匙油倒入麵團中間,用刷子輕輕掃匀,需在邊緣留出約 1 cm 左右的空間。用胡椒瓶均勻撒上鹽和五香粉胡椒粉,然後撒滿蔥花,保持邊緣清潔。
  11. 將麵團從底部邊緣一直向上緊緊捲成幼蛇形,將接縫拉貼封實。然後,將其繞成一個緊密的圓圈,形成一個厚圓餅狀,並將末端塞在下面。
  12. 繼續以同樣方法完成第二個麵團,如果用捲心菜香菜芝麻饀料的話,就在這時加入。然後,在工作台上、麵團和擀麵杖上撒上少量麵粉,將每個麵餅擀成直徑約 7 英寸,期間撒少許粉和翻轉數次。
  13. 用中高溫加熱不粘鍋,加入 2 湯匙油,放入其中一個葱油餅,每面煎兩分鐘,檢查以確保火力不會太高。然後,轉至中火,蓋上鍋蓋,每面再煎 2 分鐘。
  14. 葱油餅現在應該已經煎了 8 分鐘。如果兩面都酥脆,那就完成了。如覺得有需要煎得更金黄一點的話,可以把鍋蓋拿走後,每一面多煎一分鐘左右,以獲得所需的酥脆。但請記住,煎餅離火 5 分鐘後會變得更脆。每個煎餅的烹飪時間不應超過十分鐘。
  15. 將完成的葱油煎餅放在金屬架上冷卻 5 分鐘,然後切開。原味上桌或搭配蘸醬享用


What is the perfect scallion pancakes?


“It is pan-fried which gives it crisp edges yet also a chewy texture. A unique characteristic of scallion pancakes is the many layers that make up the interior, which help contribute to its chewy texture.”


Every family has their own unique way of making the perfect scallion pancakes, and this is our version. I can’t wait for you to try it. My recipe is simple, foolproof, delectable and addictive; suitable for anyone to make from beginner level to more advanced avid home cook standard. 


Traditionally, scallion pancakes are consumed as breakfast in China, along with Chinese rice congee or soya milk, just as they come. If you prefer to serve them for lunch or dinner, you can definitely jazz up the pancakes by serving them with a simple but tasty dipping sauce. 


Some people, including myself, don’t eat scallions. I’ve created an alternative filling with finely chopped white cabbage, coriander and toasted sesame seeds. So you now have two options to choose from. Whether you use chopped green onions or cabbage, coriander, and toasted sesame seeds, the results will still be equally delicious. 


The detailed instructions and the full video is up on our YouTube Channel


Hope you enjoy watching the video, and if you kindly subscribe to our channel, like and comment on the video will be truly appreciated. Many thanks in advance for your support!

Ingredients: 

(makes 2 x 7 inches pancakes)


* 2 cups of all purpose flour (try to find a brand with less than 10g protein per 100g for the best results)* 1 tsp salt

* 1/2 cup + 2 tbsp boiling water

* 2 tbsp cold water

* 1 cup finely chopped scallions (spring onions)

* 1/2 cup finely chopped white cabbage 

* 1/2 cup finely chopped coriander

* 2 tsp toasted sesame seed

* 1 tsp salt

* 1 tsp ground white pepper* 1 tsp five spice powder

* 2 tbsp vegetable oil for the filling

* 3 tbsp vegetable oil for cooking


Dipping sauce:


Simply mix the following together in a small bowl to create a dipping sauce:

* 1tbsp light soy sauce

* 1/2 tbsp sesame oil

* 1 tbsp your favourite chilli oil

* 1-2 tsp vinegar


Instructions:

  1. Mix the flour and salt in a large mixing bowl, make a well in the middle.
  2. In a jug, add in 1/2 cup + 2 tbsp boiling water, then add 2 tbsp cold water. Pour the water in the well, mix together with a spatula to form a shaggy dough (about 2 minutes).
  3. Turn the dough onto a lightly dusted surface, give it a quick kneading until it becomes smooth but still a little sticky (about 2 minutes). Be careful not to add too much flour when kneading the dough or you won’t be able to achieve the desired texture later for the pancake. Wrap the dough up with recyclable cling film and leave it to rest for 2 hours on the work top.
  4. Wash the scallions then pat them  dry with clean kitchen towel before finely chopping them up, and leaving them to dry properly on the kitchen paper. Next, repeat this process with your coriander.
  5. Mix the salt, five spice powder and white pepper in a small salt and pepper shaker.
  6. Once the dough is rested long enough, turn it over on to a lightly dusted work top, and divide the dough into two portions. Use the cling film to wrap one half back up whilst you work on the other half.
  7. Roll the dough into a long tube shape. If you need to use a bit of flour to stop it sticking, try to use the least amount you can. Press the dough down flat with your fingers then use a rolling pin to roll the dough out to more or less a rectangular shape. Dust with a little flour and turn it over a few times and continue to roll it out to as thin as possible.
  8. Pour 1tbsp oil into the middle of the dough, and gently brush it over, leaving about a 1cm space around the edges. Sprinkle on the salt and pepper mix evenly, then the scallions, again keeping the edge clean.
  9. Roll the dough up very tightly into a snake shape starting from the bottom edge all the way up, making sure to tuck the seam underneath so it looks neat on top. Then, coil it around in a tight circle to form a thick disc, and tuck the end bit underneath. 
  10. Proceed to finish the 2nd dough the same way. Then, dust work surface, the dough discs and rolling pin with a small amount of flour and roll each circle out to about 7 inches in diameter.
  11. Heat a non-stick pan over medium high heat, add 2tbsp oil before placing in one of your pancakes and frying for two minutes on each side, checking to make sure the heat is not too high. Then, turn down to medium heat and fry the pancake with the lid on the pan for a further 2 minutes on each side. 
  12. The pancake should have been cooked for 8 minutes by now. If it’s crispy on both sides, then it’s done. Alternatively, you can fry an extra minute on each side with the lid off the pan to achieve the desired texture. Each pancake should take no more than ten minutes to cook. 
  13. Put the finished pancakes on a metal rack to cool for 5 minutes before cutting into wedges. Serve as they are or accompanied with the dipping sauce.





素紅燒肉 Vegan No Pork Belly

 



素紅燒肉 Vegan No Pork Belly


這道香軟多汁的純素紅燒肉配上美味的蘸醬,相信平時在任何時間都會大受歡迎,特别在農曆新年團圓日子或款宴親友的飯桌上,更會是任何家中掌廚者的珍貴菜餚。它的做法簡單,而且可以在短時間內快速完成。無論它的外型、味道或口感都必定得到客人們的讚賞。

希望大家喜歡觀看。如果您可以不吝給我們打氣,替我們的 Channel 訂閲、替我們的影片按讚和留言,我們將會非常感激。預先感謝大家的支持

This vegan glazed No Pork Bellyaccompanied by a delicious dipping sauce is a wonderful addition to any dinner table at any time; especially during Chinese New Year celebration. It is a dish that comes together surprisingly quickly and simply, be sure to impress your guests with its appearance as well as the taste and texture.

Hope you enjoy watching the video, and if you kindly subscribe to our channel, like and comment on the video will be truly appreciated. Many thanks in advance for your support!

(For the English recipe please scroll down)

材料:

硬豆腐 1 盒(約400g

木薯澱粉 200g
糯米粉
60g

1茶匙

白胡椒粉 1茶匙
五香粉 1茶匙

沙薑粉 1茶匙(可用洋蔥粉或大蒜粉代替)

天然蘑菇調味料 1/2茶匙(可用有機蔬菜調味料代替)


另外:

200 ml

純素北京烤鴨醬 2 湯匙刷在“皮我用李錦記牌子,因為它適合純素者

淋醬:

1湯匙味醂 (可用米酒代替)

生抽 1 湯匙

老抽 1 湯匙

楓糖漿 1 湯匙

芝麻油 1湯匙

1湯匙

把上述材料放在一個小平底鍋裡,用中火加熱,煮沸,轉小火煮至醬汁稍微變稠,倒入小碗中,作為淋醬。

蘸醬 :

素食北京烤鴨醬 2湯匙

1 湯匙

用小火加熱至沸騰,熄火,加入 1 茶匙芝麻油拌勻,盛入小碟中。


做法:

  1. 在一個大的攪拌碗中,加入所有乾燥的材料,輕輕攪拌均勻。將水加入麵粉混合物中製成麵糊,留下少許水待最後才加入。一開始時麵糊可能很難混合在一起,繼續攪拌直到變成光滑,然後加入剩餘的水,如果仍然覺得太稠,你可以再加一至兩湯匙水。一旦你可以用抹刀容易地攪拌麵糊並且感覺阻力很小,麵糊就準備好了。
  2. 將豆腐約略沖洗,輕輕用乾淨的廚房毛巾包起來把水份按乾。將豆腐切開成相等大小的兩塊,你可以只用其中一塊做這道菜,另一塊留給其他食譜。取一個和豆腐差不多大小的小容器,先刷一層油,才墊上烘焙紙,讓烘焙紙與容器緊密貼合,在烘焙紙上也刷一些油,防止豆腐黏著。
  3. 將豆腐切成 4 等份長條,在容器上平均排開,每條中留下小空隙如視頻所示。中央部份留一個更寬的間隙,以便在煮熟後切開並分成兩部分。
  4. 將剛攪拌好的麵糊舀在豆腐上,確保所有地方都完全蓋住,直到豆腐頂部。靜置 15 分鐘以凝固一點。然後,用箔紙輕輕蓋住盤子,小心不要移動麵糊中的豆腐。
  5. 把蒸鍋裡的水燒開,把容器放進去,蓋上蓋子,用中火蒸30分鐘。
  6. 取出容器,讓其冷卻15分鐘。在乾淨的砧板上刷一些油,小心地將容器翻過來,輕輕地取出豆腐“五花肉。讓它繼續變硬15分鐘,然後再剝去烘焙紙。有些紙可能會黏著,只需用小刀將它們分開即可。
  7. 將一把非常鋒利的刀兩面刷上少許油,將豆腐腩肉從中間切成兩半,分成兩份(請觀看視頻)。接下來,在每塊“皮面上刷一些北京烤鴨醬。鍋中加入 1 湯匙油,中火加熱,用鉗子夾住豆腐腩肉,把刷了醬的部分煎至微黃,然後放在案板上,繼續煎另一塊。
  8. 將每塊豆腐腩肉平均切成 6 段。把鍋抹乾淨,重新加熱,再加入 2 湯匙油,加入豆腐腩肉棒。撒上少許鹽和黑胡椒粉,把每面煎至略呈棕色。在頭尾再添多少北京烤鴨醬,以增加風味並讓你的菜肴看起來更多汁。
  9. 將煮好的素紅燒肉放在盤子上,用嫩葉西洋菜或芫荽裝飾,淋上粘稠的淋醬,然後伴以蘸醬上桌。


Ingredients :

1 pack (around 400g) Firm tofu


Dry ingredients :

200g tapioca starch

60g glutinous rice flour

1 tsp salt

1 tsp ground white pepper

1 tsp five spice powder

1 tsp sand ginger powder (can be substituted with onion powder or garlic powder)  

1/2 tsp natural mushroom seasoning (can be substituted with organic vegetable seasoning)


Also :

250 ml water

2 tbsp Vegan Peking duck sauce to brush on the rind” — I use Lee Kum Kee brand as it is suitable for Vegans


Glaze sauce :

1 tbsp mirin (can use sweet white wine instead)

1 tbsp light soy sauce
1/2 tbsp dark soy sauce

1 tbsp maple syrup

1 tbsp sesame oil

1 tbsp water
Heat everything together in a small pan over medium heat and bring it to a boil, turn down to simmer till the sauce thicken a little, empty in to a bowl to drizzle over the pork” to glaze before serving


Dipping sauce :

2 tbsp Vegan Peking duck sauce  

1 tbsp water,

Heat over low heat till simmer, turn off heat and add 1 teaspoon sesame oil to mix together, empty into a small dish to serve.


Instructions:

  1. In a large mixing bowl, add all the dry ingredients and gently stir well together. Add the water to the flour mix to create a batter, save a little water to add in the end. The batter can be quite difficult to combine together at first, just keep stirring until it gets smoother, then add the remaining water, if it still feels too thick, you can add a tbsp or two more water. but one at a time. Once you can stir through the batter using a spatula relatively easily and feel little resistance, the batter is ready.
  2. Next, rinse the tofu and gently wrap up and pat dry with clean kitchen towel. Slice the tofu into two equal size slabs, you can only use one of the slabs for this dish and save rest of the tofu for other recipes. Take a small container similar size to the tofu, bushing it with some oil first before lining it with baking paper to help the baking paper fit tightly to the container, brush some oil on top of the baking paper too to preventing it from sticking onto the tofu after steaming.
  3. Cut one of the tofu slabs into 4 equal strips, place the strips with space in between them across the container, like the video. Leave a wider gap in the middle for cutting through and to separate into two portions later when cooked.
  4. Ladle your freshly stirred batter over the tofu making sure everywhere is completely cover and up to the top of the tofu. Leave for 15min to set a little. Then, gently cover the dish with foil, make sure not to disturb the tofu in the batter.
  5. Bring the water in your steamer to the boil, place the container inside, cover and steam over medium heat for 30 minutes.
  6. Take the container out and leave it to cool for 15 minutes. Brush some oil on a clean chopping board, carefully turn the container over and gently remove your tofu pork belly. Leave it to continue to firm up for another 15 minutes before peeling the baking paper away. Some parts may get stuck, just use a knife to help separate them.
  7. Brush a very sharp knife with some oil, cut the no pork belly into half from the middle to creating 2 portions (watch the video). Next, brush some Peking duck sauce onto each of the rind” sides. Add 1tbsp oil in pan over medium heat, use a tong to stand the tofu belly and fry it till slightly brown, then put it on the chopping board, continue with the other portion.
  8. Cut each portion into 6 equal size sticks. Wipe the pan clean. Reheat your frying pan and add 2 extra tbsp of oil. Once hot, add your tofu sticks. Grind over some salt and black pepper, pan fry all sides until slightly brown. Top up with extra Peking duck sauce here and there to add more flavour and to give your dish a juicier look.
  9. Place the cooked no pork belly on a plate, garnish with water cress or coriander, drizzle over the sticky glaze then serve with the dipping sauce.