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今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

✨✨✨✨✨✨✨✨✨✨✨

龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨

薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

✨✨✨✨✨✨✨✨✨✨
有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

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いちご好きにはたまらないスイーツをご紹介します！
いちご飴といちごのモンブランを同時に味わえちゃうハイブリットなスイーツ♡
一度で二度美味しい！ぜひ作ってみてくださいね♪

いちご飴スコップモンブラン
15cm×15cm　正方形のガラス皿

材料：
クッキー　140g
溶かしバター　70g
いちご（縦半分に切る）　5個
ピスタチオダイス　適量

■いちご飴
グラニュー糖　80g
水　大さじ2
いちご（ヘタを取る）10個
爪楊枝　10本

■いちごレアチーズ
クリームチーズ（室温に戻しておく）200g
グラニュー糖　40g
レモン汁　小さじ1/2
生クリーム　20ml
いちご（みじん切り）5個

■いちごホイップ
生クリーム　100g
グラニュー糖　20g
フリーズドライいちごパウダー　大さじ1

作り方：
1.クッキーをビニール袋に入れて粉々になるまで麺棒を使って砕き、溶かしバターを加えて袋の中で全体をよく混ぜ合わせる。皿に移して表面をスプーンなどで平らにして冷蔵庫で冷ましておく。

2.いちご飴を作る。鍋にグラニュー糖、水を入れて火にかけ、混ぜずにぐつぐつと煮立たせてうっすら色づくまで加熱する。

3.いちごに爪楊枝を刺し、(2)にくぐらせてクッキングシートの上で冷まし、冷めたら爪楊枝をゆっくりと抜く。

4.いちごレアチーズを作る。ボウルに、クリームチーズ、グラニュー糖を入れて混ぜ合わせ、レモン汁、生クリームを加え、全体がなめらかになるまでしっかりと混ぜる。

5.いちごを加えて全体を混ぜたら冷蔵庫で冷ましておく。

6.いちごホイップを作る。ボウルに、生クリーム、グラニュー糖を入れ、角が立つまで泡立て、フリーズドライいちごパウダーを加え混ぜ合わせる。

7.モンブラン用の口金をつけた絞り袋に、(6)を入れる。

8.(1)に(5)、いちごをのせ、(6)を絞り、(2)を飾り、ピスタチオダイスを散らして完成！

===

Strawberry Candy Scoop Mont Blanc
Servings: 1 square glass pan (15cm x 15cm)

INGREDIENTS
140g cookies
70g butter (melted)
5 strawberries (cut into halves)
Some pistachios (chopped)

◆Candied strawberries
80g granulated sugar
2 tablespoons water
10 strawberries
10 toothpicks

◆Strawberry cheese cream
200g cream cheese (at room temperature)
40g granulated sugar
1/2 teaspoon lemon juice
20ml heavy cream
5 strawberries (chopped)

◆Strawberry cream
100g heavy cream
20g granulated sugar
1 tablespoons freeze dried strawberry powder

PREPARATION
1. Crush cookies in a zipped top bag with a rolling pin. Add melted butter and combine well. Transfer into a square glass pan. Flatten the crushed cookies with a spoon, then rest in the refrigerator.

2. For candied strawberries: Put granulated sugar and water in a pan and bring to a boil. Cook until lightly golden.

3. Insert toothpicks into each strawberry. Dip in (2), place on a parchment paper and let cool. Remove toothpicks slowly when cooled off.

4. For strawberry cheese cream: Mix cream cheese and granulated sugar in a bowl. Add lemon juice and heavy cream, mix until smooth.

5. Add chopped strawberries into the bowl (4). Rest in the refrigerator.

6. For strawberry cream: Whip heavy cream and granulated sugar until stiff peaks form. Add strawberry freeze dried powder.

7. Transfer strawberry cream (6) into a piping bag.

8. Put cheese cream (5) on the cookie crust (1). Place some strawberries. Pipe strawberry cream (6) and place candies strawberries (3) on top. Sprinkle with some chopped pistachios.

9. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Cream Cheese Garlic Bread [韓國爆漿奶油大蒜麵包]韓國紅到台灣。一點也不難!食譜一層層破解! | 俏媽咪潔思米

圖文食譜 https://yummymum.tw/creamcheesegarlicbread/

這就是前陣子從韓國紅到台灣的麵包阿!!!
基本的麵包烘烤後，縫隙裏頭擠上好吃的乳酪醬!!!
然後來個減肥大魔王，😘
融化的蒜香奶油不加思索整個下去泡個澡!!!
最後再來烤箱三溫暖融化一下~👍
燈燈~✨💡✨💡✨💡
這款無敵誘人犯罪的爆漿奶油大蒜麵包出爐囉!!!

[麵包材料] 4份 成品約至547 g 每份麵糰136 g
高筋麵粉 300g
速發酵母 4g
鹽巴 3g
砂糖 30g
全蛋 1顆
牛奶 150ml
無鹽奶油 20g (軟化)

[奶油起司醬]
奶油乳酪 200g (軟化)
動物性鮮奶油 100ml(常溫)
砂糖 30g

[奶油大蒜醬] 剩餘大蒜醬可冷藏做抹醬喔
無鹽奶油 100g
全蛋 1顆
蒜泥 40g
蜂蜜 10g
鹽巴 2g
帕馬森起司粉 30g
香菜末(乾燥) 3g
動物性鮮奶油 30ml

我的烘焙新書上市囉!
💗《少女心噴發！俏媽咪潔思米的玩美烘焙》💗
🌸博客來 http://bit.ly/S0500084-B
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❤.YUMMMY EVERY DAY!〰︎💌・🌷・🍒・
嗨~大家好，我是潔思米，三個寶貝的全職媽咪，喜愛料理、烘焙。
定期在這裡分享我喜愛的甜點烘焙和料理做法~
喜歡一起手做的朋友~歡迎訂閱我的youtube頻道!

Youtube訂閱，記得開啟小鈴鐺🛎新影片更新會馬上通知喔！
🎥 http://bit.ly/2vXUwiZ

如果想要看詳細圖文、配方食譜，也歡迎到我的部落格喔!
✏ http://yummymum.tw/

こんにちはLes sens cielです。
今回は寒い時期に食べたくなる超濃厚チーズケーキを作ってみました。
前回、オレンジと組み合わせたケーキを動画で出したのですが、そのケーキが大変好評で、手順も作りやすいので僕の友人も数名『作ったよ！』と連絡をくれました。
今回は秋らしく、りんごのキャラメリゼと組み合わせてみました。
超濃厚なチーズケーキながらりんごのすっきりした酸味が爽やかにしてくれています。
本当に濃厚で美味しいので、チーズケーキ好きにはたまりません！
手順も作りやすいと思うのでぜひ作っていただけたら嬉しいです！

超濃厚チーズケーキ りんごキャラメル
Cheesecake Caramel Apples

サイズ size Φ14cm

■Bottom
60g cookies
25g unsalted butter / beurre non salé

■Caramel Apples
1 apples / pommes
15g water / eau
15g sugar / sucre
10g unsalted butter / beurre non salé

■Cheesecake
400g cream cheese
100g sugar / sucre
2 egg yolks / jaunes d’oeufs
120g heavy cream35% / crème fraîche35%
20g lemon juice / jus de citron
20g cake flour / farine(T45)

■ボトム
クッキー 60g
無塩バター 25g

■りんごキャラメル
小さめのりんご 1個
水 15g
グラニュー糖 15g
無塩バター 10g

■チーズケーキ
クリームチーズ 400g
グラニュー糖 100g
卵黄 2個
生クリーム35％ 120g
レモン汁 20g
薄力粉 20g

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レソンシエル初書籍
タイトル：ベルギーパティシエがていねいに教える とっておきのごほうびスイーツ
著者：レソンシエル
価格（本体）：1300円

発売日は12月9日です。絶賛予約受付中！！
（アマゾン）
https://www.amazon.co.jp/dp/4046050241/

（楽天）
https://books.rakuten.co.jp/rb/16520405/

このレシピ本の紹介動画↓興味のある方はぜひチェックしてみてください！
https://www.youtube.com/watch?v=9u_ZbybNUYQ

ぜひよろしくお願い致します！！

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インスタグラムよかったらフォローよろしくお願いします♪
https://www.instagram.com/lessensciel.recette
youtubeには投稿しない様な日常的なことも投稿しています。

Twitterも始めました！インスタより更新頻度やや高め？かも。日々の事気軽にツイートしています。
https://twitter.com/Lessensciel2

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♪Music provided by EpidemicSound.com / Youtube Audio Library