如何製作魔法烤麩：最萬用的中式麵筋食譜 | How to Make Magical Kao Fu: The Most Versatile Chinese Wheat Gluten Recipe

烤麩：終極魔法素肉

說到中式料理中最百搭的「素肉」，烤麩絕對當之無愧。我喜歡稱這種傳統蒸麵筋為「神奇蔬食肉」，它不僅口感厚實飽滿，其深厚的文化底蘊更與那醇厚的滋味相得益彰。早期的做法需要經過繁瑣的「洗麵」程序來提取麵筋，費時費力；而現在的做法則簡便許多，幾乎不需用水，卻依然能做出如海綿般蓬鬆、吸飽醬汁精華的口感。

Better Than Shark Fin Soup (Vegan) 美味養生素魚翅羹

Many of us have old memories and impressions of shark fin soup, an expensive delicacy only served at special celebratory occasions in restaurants. Or the Hong Kong style Imitation Shark Fin Soup (碗仔翅), a popular street food which you could buy from street hawkers selling them around the corners from your schools or outdoor places where mobile food carts were gathered many years ago.  Now, you may find yourself - like me and my family - no longer want to eat the real thing nor possible to enjoy the counterpart version, but still would like to conjure up those feelings again. Or you would just like to indulge yourself or your family with a simple to make, but totally sumptuous, affordable, nourishing, delicious healthy soup. Then my unique vegan version “Better Than Shark Fin Soup” is just what you need! 

很多人對魚翅湯都有舊的記憶和印象。這款從前只有在特殊喜慶場合才會提供的湯羹；或是港式仿魚翅湯（碗仔翅)，這是一種令人懷念的街頭食品，你可以在學校的拐角處或在美食小販聚集的流動車那裡買得到。 但現在，你或許像我和我的家人一樣，不吃真正的、也没有可能隨時享用得到模倣的版本，卻仍想再次喚起那些参加親友喜宴時的回憶和童年站在街頭吃碗仔翅的感受。 或者你只是想讓自己或家人享受一道製作容易、簡單華麗、價格實惠、營養豐富、美味健康的湯品。 那麼我獨特的純素 “比魚翅湯更好” 版本，正是你所需要的！

(Vegan) Chinese New Year Dinner Extravaganza (純素) 新春年菜盛宴

The Lunar New Year, also known as the Spring Festival, is the first of the year long festivals and the beginning of the four seasons. New Year’s celebrations symbolise bidding farewell to the old year and bringing good luck and prosperity to the new one. People will prepare a sumptuous reunion dinner on New Year's Eve to welcome this most anticipated festival of the year with their families.

農曆新年，又稱春節，百節之首、四季之初。新年慶祝活動象徵送走舊的一年，並為新的一年帶來好運和繁榮。人們都會在大年三十當天準備一頓豐盛的團圓飯，和家人一起迎接這個全年最隆重的節日。

Crispy Noodles with Vegan Shredded Pork 素肉絲炒麵

 

If you go to any Hong Kong or Cantonese-style restaurant for lunch, in addition to the popular dim sum dishes the four other favourites are surely Dry-Fried Beef Ho Fun, Shredded pork with Crispy Noodles, Singapore Style Fried Vermicelli, and Yangzhou Fried rice.

如果你去一間港式 (或是粤式) 茶樓酒家吃午餐或下午茶，除了點心之外，最受歡迎的四款炒粉麵飯必是乾炒牛河、肉絲炒麵、星洲炒米和楊州炒飯了。這四款充满傳統港式風味的地道菜式 「四大天王」，伴着每一代人的成長，也是我們在吃素前，每次去茶樓必點的食品之一。

The Easiest Way To Make The Best Kao Fu - Magical Vegan Meat 用最容易的方法做最完美的烤麩 - 百變素肉

Making Kao Fu is so easy and simple. Here, I’m going to share with you how easy it is to make your own Kao Fu, why you'll love to make it, and how versatile Kao Fu can be when it comes to cooking vegan cuisine. 

自己做烤麩是多麼容易。在這裡，我將會為大家示範，為什麼您會喜歡製作它，以及烤麩在素菜美食的烹飪舞台上，可以擔任多少千變萬化的角色。

How to Make Kao Fu - Magical Vegan Meat | to make Pan-Fried & Steamed Pork Bao 怎樣做烤麩 | 做素生煎包和素蒸菜肉包

How to Make Juicy Vegan Pork Bao, both pan fried and steamed with Homemade Kao Fu (烤麩)- the Magical Homemade Vegan Meat.

如何用烤麩 - 百變素肉，製作美味多汁的素生煎包和素蒸肉包呢？

Homemade Delicious Braised Gluten Puffs 最健康美味三色齋 — 自家製紅燒烤麵筋泡芙

When and where was the last time you had these soft and tender, luscious, meaty yet melt-in-the mouth, and super flavoursome Gluten Balls?

Growing up in Hong Kong, we used to buy them from street hawkers as a tasty snack, order them as a gourmet dish from vegetarian restaurants, or enjoy them as part of a delicious meal at dining halls from some of the Buddhist or Taoist temples.

你上次吃到這些柔軟、嫩滑、香氣四溢、肉資但入口即化，而且超級美味的麵筋球是什麼時候，什麼地方？

在香港長大，我們非常喜愛這些三色齋。 過去常常可以從街頭小販那裡買來作小吃，在素食餐廳點來作小菜，或在很多佛教或道教寺院的食堂享用它們作為美味齋菜的一部分。