Posted in 醬汁 (Sauce), 手提攪拌機 (Handheld blender)

自製醬汁篇 - 蛋黃醬 (HOMEMADE SAUCE - Hollandaise Sauces and Mayonnaise)

在很多人眼中,蛋黃醬與荷蘭醬是兩樣不同的醬,但其實它們是差不多的東西,主要材料也是蛋黃。我們一般吃的蛋黃醬材料為蛋黃、菜油、黃芥末、白醋及檸檬汁;而荷蘭醬則是蛋黃、牛油、黃芥末、鹽及檸檬汁,而兩者做法也一樣的。

Many people think that Mayonnaise and Hollandaise sauce are different things, in fact, it’s almost the same ingredients and same method of making both, but it only form different texture only. For Mayonnaise, the ingredients are egg yolks, vegetable oil, Dijon mustard, vinegar and lemon juice.  However, Hollandaise sauce’s ingredients are egg yolks, butter, dijon mustard, salt and lemon juice.

 

蛋黃醬做法 (Mayonnaise)

1. 先將蛋黃及蛋白分開
Separate egg white and yolks

2. 把蛋黃攪勻,加入黃芥末再攪拌
Add dijon mustard into the egg yolk and whisk

3. 在攪拌蛋黃的同時,一點一點地加入菜油,真至打至厚身
Continue to whisk the egg yolk and add vegetable oil gradually until form thicken

4. 然後加少許鹽,最後加入白醋及檸檬汁攪勻就可以了。
Add little bit salt, some vinegar and lemon juice, mix it well then finish.

蛋黃醬
蛋黃醬

把熟蛋切碎加入蛋黃醬,放入雪櫃一晚,就成了碎蛋沙律,可以加入三文治或作伴碟也可以。

You can add some mashed egg with mayonnaise, keep it in refrigerator for night, then becomes egg salad, you can make a sandwiches or as a salad side dish.

碎蛋沙律
碎蛋沙律

荷蘭醬做法 (hollandaise sauce)

1. 準備一個小煲,把牛油用最慢火煮溶
Prepare a small pot, melt the unsalted butter with small heat

2. 把蛋白及蛋黃分開
Separate egg white and yolk

3. 把蛋黃攪勻,加入黃芥末攪伴
Add dijon mustard into the egg yolk and whisk it

4. 一邊攪伴蛋黃,慢慢地人把溶化了牛油倒入
Whilst whisking the egg yolks, add melted butter gradually until creamy texture

5. 最後加少許鹽、檸檬汁及黑胡椒調味就可以了。
Finally add little bit salt, lemon juice and black pepper for seasoning, finish.

Egg Benedict with homemade hollandaise sauce
Egg Benedict with homemade hollandaise sauce
p.s. 如果用之前小編所介紹的手提攪拌器的話,就不需要這麼麻煩的步驟了,只要把所有材料放在煲或碗內,用攪拌器的Whisk這個配件攪拌就可以了。
If you are using bamix handheld mixer as mentioned in earlier post, you can save your steps, just put all the ingredients into the beater jug, use whisk blend, mix it all together and finish.
Posted in 醬汁 (Sauce)

自製醬汁篇 - 意大利醬 (HOMEMADE SAUCE – Italian sauce)

最為人熟悉的意大利醬有兩款,青醬及番茄醬。 先說蕃茄醬,因為這個食譜是不會變的,通常用於意大利粉及薄餅底醬,做法亦簡單,可以先預做好放在雪櫃,食前加熱就可以了。

There are two most familiar sauces in Italy, Pesto sauce and tomato sauce (called Passata Sauce in Italy).  Firstly, talk about tomato sauce since ingredients always the same.  Tomato sauce can be used in both pasta and pizza base, it’s easy to cook and can store in the refrigerator for further use.

 

意大利番茄醬 (Italian Tomato Sauce – Passata Sauce)

材料 (INGREDIENTS):

(分量隨個人喜歡 – Measurements in personal preference)

蒜頭 (Garlic) (切碎 – Chopped)

羅勒葉 (Basil) (切碎 – Chopped)

車厘茄 (Cherry tomato)(切半 – cut in half)

意大利罐裝番茄粒 (tinned Tomato chunk)

鹽 (Salt)

黑胡椒碎 (pepper)

 

做法 (METHOD):

1. 準備一個煲,倒入橄欖油,中火,加入蒜粒,炒至微微轉色(不要炒燶)
Prepare a pot, put some olive oil and garlic, stir it until little brown

2. 放入車厘茄,煮至番茄軟身,再輕輕按壓,把番茄汁更加多
add cherry tomato and cook ituntil soft then press some juice out

3. 把羅勒葉放入,攪拌一下,倒入罐頭番茄粒,拌勻及煮至番茄醬滾
put basil into the pot, stir a bit and pull in the tomato chunk, cook until boil

4. 加鹽及黑胡椒調味後,關火及最後用手提攪拌器把材料打成蓉就可以了。
Seasoning it and finally use the hand blender to blend it until becomes puree.

Passata Sauce
Passata Sauce

 

但青醬可以很多變化,最普遍的材料是羅勒葉、松子、蒜頭、巴馬臣芝士及橄欖油。但也有用綠葉菜或其他香草代替羅勒葉,合桃或其他堅果代替松子,而蒜頭、芝士及橄欖油則不變。 這個醬在做的時候是不用煮或加熱的,只需要攪拌機把所有材料攪勻就可倒入器皿放在雪櫃存放就可以了。

On the other hand, pesto sauce no fixed ingredients, but the most common ingredients are basil, pine nut, garlic, parmesan cheese and olive oil.  You can use any green vegetable (e.g. kale) or other herbs to replace basil, and walnuts or other nuts replace pine nuts, but garlic, cheese and olive oil is a must for this sauce.  This sauce no need to cook, just put all the ingredients in the mixer, blend it and can be store in the refrigerator.

Basil Pesto Sauce
Basil Pesto Sauce

 

另一個比較少人認識的是意大利辣醬,通常用來配意粉吃,除非你很喜歡吃辣,否則小編不建議讀者試,因為真的辣得很。

An extra sauce that not really well known is Italian spicy sauce, it called Arrabbiata sauce, normally eat with pasta.  Be honest, unless you really like spicy, otherwise I’m not suggest you to try it, it’s really very hot.

材料很簡單,乾辣椒碎、乾番茄、乾牛至及橄欖油。先把所有乾材料用攪拌機打碎,最後加入橄欖油就完成了。

Actually, it’s so easy to make, just try chilli, sun-dried tomato, oregano and olive oil.  Just put all dry ingredients in the mixer, blend it for about 2 minutes, then add olive oil, finished.

Posted in 風乾機 (dehydrator), 香草 (herbs), 香料 (Seasoning), 手提攪拌機 (Handheld blender)

基本製作篇 - 自製香料 (BASIC MAKING – homemade seasoning)

讀者見到標題可能會問,小編不是說過買回來嗎? 是的,大部份也要買回來,但有小數可以自製的,此外,小編分享這些可自製的香料將會時常用於日後所做的食品上,這樣成本也低很多。

As the title above, you will ask why not buy instead of homemade, it’s more convenient to do so.  Yes, most of the seasoning really need to buy from supermarket, but there are some can make it ourselves with lower cost and require to use a lot in the later stage.

說實話,小編及愛人是低收入人仕,所以在製做食品的工具上,會以物盡其用、貴買平用的心態,長遠來說是慳錢的方法。而小編每次買工具時,一定做很多資料蒐集才會買回來。

To be honest, I and my beloved are the lowest income level, therefore, we will try to fully utilized any equipments when we bought it, it is what we invest it as a long term saving money concept.  Furthermore, we will find as much as information we can before buy any equipments.

先說回今次的主題,如何自製香料呢? 其實很簡單,小編之前說過種植香草,但種植是有季節的,當香草適合的季節時,生長速度是很快的,所以我們要收割它,然後風乾,這樣可以把香草儲存。

OK, return back to topics, How to make our own seasoning? Actually, it’s very simple, as I mentioned in previous post, we are growing herbs at home, however, when those herbs in the right season, it will then growing so fast, we just harvest and dehydrated it, store it for later use.

那麼如何風乾呢? 當然我們需要一部風乾機吧。首先,如何選擇風乾機?市面上有平有貴的,有大又有細的,先簡短地解釋一下吧。現時市場上有兩款比較受歡迎的風乾機,一款是美國老品牌,款式較笨重,但設計比較好,拉屜式,風扇在後方,所以風乾平均,小型的沒有時間掣,大型才有,而價錢很貴。 另一款近年在家用很流行,因為體積細,最多可疊高至10層,價錢平很多,所以很受一般家庭使用,可是這些家用風乾機是塑料製做,加上風扇在最下方,如果一次風乾太多食物,要用多好倍時間才可完成。

How to make dehydration food? Of course, you need to buy a dehydrator.  First of all, how to select a dehydrator in the market? There are 2 types of popular dehydrators in the market, One is made in USA, it’s the famous and old brand dehydrator, it’s so bulky, but design is good, front door with drawer layers, the fan at the back, so the circulation is better, but it’s expensive; another one, which is more suitable for home use, it’s made of plastic, small, can be stand up to 10 layers and cheaper price, however, the fan is sitted in the bottom of the machine, so you are required to double or triple it’s time when dehydrating.

所以,以上兩款小編也覺得各有問題,幸好找到一款今年最新在韓國製造的風乾機,不僅外型好看,內涵也很好,價錢比美國品牌便宜些,現時只有它才有的工業式風亁機的紅外線功能,這個紅外線功能是用來冒彷日照的效果,那麼可以用來曬海鮮也可以。小編也試過曬魷魚,幾小時就完成了。

On the other word, as my point of view, I still not really satisfied for the above machines.  Luckily, after many of researches, finally, I found one that made in Korea this year with red-dot award, it’s not just stylish, also have good function on it, but the price is more affordable.  This is the first machine with built in infrared function which only available in commercial use nowadays.  The infrared used as solar/sunlight function, so you can use it to dehydrating Chinese salty food as well.  I tried to dehydrated squid, it’s only took me few hours to finish it.

IMG_6669

小編給多些資料讀者參考吓 :

More information given about the dehyrator as below :

lequip

  • 這款風乾機只用500W耗電量,開一天才幾十元電費
  • 香港同韓國電壓一樣,只需加上轉頭就可以用了
  • 這款風乾機很寧靜,只有40分貝
  • 自動濕度感應
  • 可選擇自動或自定模式
  • This hydrator only 500W, if you use it for a day, only costed you around HK$50
  • Korea voltage is same as Hong Kong, just add the plug
  • This machine have noise reduction, only 40db
  • also built-in humidity sensor
  • can select auto/manual mode

在這裏可以訂購 :

You can order here :

L’EQUIP IR D5 Food Dehydrator Dryer Stainless 5 Trays Timer(1~99hours) Temperatur Control (35~70˚C)

好了,再說回來吧。小編建議讀者自製什麼香料呢?就是蒜粉及洋蔥粉。為什麼要自製?買回來不是方便些嗎? 是的,讀者當然可以買回來用的,但小編之後有很多製作也大量用到,零售店及超市買也要$2X元一小瓶,當你需要用上大量時,那就很浪費金錢了。

Alright, back to the topic again.  What kind of seasonings that suggest for homemade? Garlic Powder and Onion Powder.  Why need for homemade? As the future posts that I will share for food making, we will need to use it a lot, if you buy from supermarket, it cost you at least $2x for a little bottle, so please don’t waste your money, it’s so simple and low cost for making it.

這兩款香料粉容易製作,只需切片,風亁及磨成粉末就可以了。如果你本有磨粉機,就容易吧。如果沒有的,小編建議一款手提型攪拌器,不僅可以磨粉,還可以用來打湯、自製蛋黃醬、雪糕等等,資料如下 :

As you know, to make garlic powder and onion powder, just cut in pieces, dehydrated it and make it as powder. If you already have a grinder, it’s much easier to do so.  However, if you don’t have one, you can consider a handheld blender, not only make powder, you can use it for blend soup, sauce, mayonnaise even ice cream etc, information as follows :

Bamix Deluxe Hand Held Food Processor, Red Metallic, 160 watts

這個配件可以磨得更幼細,還可乾濕兩用 :

You can make fine powder using this mill, you can also blend wet and dry ingredients :

Bamix Bamix PROCESSOR POWDER DISC to pulverize suitable

p.s. 小編之後會分享用風亁機製作不同零食,不但健康又便宜。

p.s. I will also share more recipes for using this dehydrator, not just healthier but low cost.

Posted in 香料 (Seasoning)

基本篇 - 材料必需品 (BASIC – basic necessities)

古語有雲,開門七件事 - 柴米油鹽醬醋茶,這些是廚房必需品。 在古時沒有商業化,人們沒有所用的大多也比較天然的材料;但現代的社會,這些必需品經過商業化後,選擇已多不星數,在選講時真的要小心一點,小編會在這裏簡單地逐一解釋油、鹽及糖的知識。

In old century, people always said the most essential open seven things (daily needs of the household) : firewood, rice, oil, salt, soy sauce, vinegar, and tea. However, people almost got the most natural materials at that time. Although, in todays world, you can have various choices of these items, unfortunately, some are refined, therefore, I hereby, will explain in a simple way of oil, salt and sugar.

油 (Oil)
其實在超市走一轉也發現,食用油真的很多,有花生油、芥花籽油、橄欖油、栗米油、葵花籽油等等等等,但小編只用初榨橄欖油,當然,如果讀者有錢的話,可以選擇椰子油,這兩款油也是比較健康的。
為什麼不用其他油? 老實話,大部份也是配方油,不是真正的提取油,加上那些花生油,葵花籽油在高溫下會釋放有害物質。

Supermarkets in Hong Kong, you can find so so many types of oil : peanut oil, Canola oil, corn oil,olive oil, etc.. But for me, I’m just only use extra virgin olive oil, this is the most healthier choice. Of course, if you can afford, coconut oil is the best choice.
But why not choose other type of oil? Most of time are just a formula oil, not really taken from real and some oil will release toxic material when heating.

鹽 (Salt)
市面上的鹽一般有粗鹽、餐桌鹽、海鹽。 一般來說,海鹽比其他鹽為健康,因為直接從海水抽取蒸發出來的,而粗鹽及餐桌鹽則經過精製過的。

You can commonly find Kosher salt, table salt and sea salt. Generally, sea salt is the most healthiest salt, it is directly separate and evaporate from sea. However, kosher salt and table salt are refined salt.

糖 (Sugar)
最常見的種類有白糖、黃糖、片糖、冰糖、蔗糖和黑糖,所有糖也是從甘蔗提取出來的。但白糖及黄糖則精製過,沒有了甘蔗本身的營養,只保留甜味,而黃糖是從白糖裏加入糖蜜,所以才有淡啡色。片糖及冰糖也是精製糖,但原裝蔗糖及黑糖則是最天然、最健康的,它保留了甘蔗的礦物質及營養,所以小編會用蔗糖來作煮食用,而黑糖卻用於製造麵包。

There are few types of sugar you can find in the market : granulated sugar, brown sugar, slice sugar, rock sugar, raw sugar and black sugar, all type of sugars are taken from cane. However, granulated sugar and brown sugar are refined sugar, no more nutrition but sweetness and brown sugar is using granulated sugar added with molasses. Slicer sugar and rock sugar are refined combined sugar. Thus, the most natural and healthiest sugar is raw sugar and black sugar, they most remain the most nutrition value of the cane. I usually use raw sugar for cooking and curing and black sugar for making bread.

Posted in 無土培植箱 (soilless cultivation System), 香草 (herbs)

基礎篇 - 香草 (種植)(Basic – Herbs growing)

雖然小編住在香港這個華洋雜處的地方,而自己及愛人卻偏好西方飲食,亦由於只得倆口子生活,所以大部份時間也是煮西餐,因此香料及香草對我很重要。此外,小編住離島,而在超市購買香草卻比市區的高級超市貴一倍,所以首先的行動就是在家種植最常用香草。

As you know, Hong Kong is a place that accept various cultures, but my beloved one and I mostly cooked Italian food all the time, however, as you know, herbs are very important and widely use. Since I with my beloved one living in outlying island, and the prices of herbs at nearby supermarket doubled as supermarket in town, thus, what we do the most first thing is growing our own herbs.

如果讀者的家有室外地方的話,其實比較建議用泥種植,因泥種可以做到有機種植。 小編以前的小餐廳外有一片空地也是用泥種,可是關閉後就沒有地方,本來把心愛的盆栽搬回家,但因為空氣不流通及陽光不足,加上大量蚊蟲在室內飛舞,最後要轉為無土栽培,不僅可種植香草,也可種植簡單的蔬菜。

I hope you have your own outdoor garden so that you can grow own herbs using soil instead.  Unfortunately, nowadays my living place only indoor, I used to have outdoor place in my previous restaurant, although I tried to bring back my herbs to living place, but it’s really lack of fresh air and sunlight, and, so many small flies inside our home. Finally, I changed from soil to soilless cultivation. Nowa, we not only growing herbs and salad vegetables as well.

小編現在種植甜羅勒、鼠尾草,迷迭香及芫茜,其他則用乾香草。

I’m now growing sweet basil, sage, rosemary and cilantro, but other herbs still using dried one.

DSC01862

無土栽培是什麼意思呢? 其實無土栽培有別於商業所說的水耕。商業水耕是用中央管理系統,把營養液加水倒入中央儲存缸內,利用水管把營養液流到不同的種植箱,水管內的營養液是會不斷流動的,加上控制了室內溫度、濕度及光線,所種出來的蔬果比較一致,可種植的品種比較多。無土裁培比較簡單,佔用空間少,適合家用,可以用專用光管或自然光線,只需把營養液加水後直接倒入栽培箱,當水位低時,加營養液和水就可以了,雖然有氣泵或水泵幫助,但屬於死水,所以在營養液上有很多限制,亦不能種植莖類及果實類的蔬果。

Actually, we can only doing soilless cultivation at home instead of hydroponics, it’s require less space and less techniques.  Hydroponics required a central system that consist light, humidity and temperate control, on the other hand hydroponics also required flowing of nutrition water throughout the central nutrition tank and water pipes  all the time, therefore, the result of the harvest are not stable and can grow various herbs, vegetables even fruits.  For the  soilless cultivation just need a box and cover which pull the water into the tank with simple air/water pumping system, some manufacturer also provide lighting system, and can use direct sunlight as well, but the weak point is, you can’t grow root type or fruit type of plants.

小編現時所用的無土栽培系統資料如下,這個系統可疊高,最多為3層,比較慳位,適合香港細小的家居 :

Currently i’m using this soilless cultivation system, you can stack up to 3 units into one, thus, it’s suitable for such a small apartment in HK :

U-ING GreenFarm 水耕栽培器