Posted in 豬肉 (Pork), 麵食 (Noodle), 麵條機 (Pasta Maker), 手提攪拌機 (Handheld blender), 果醬 (Jam), 中菜 (Chinese Cuisine), 湯底 (Stock)

港式擔擔麵 (Hong Kong Style Dan Dan Noodle)

IMG_7390

 

擔擔麵本源於四川,是一種伴麵,但傳到南方後卻變了湯麵版,而香港大部份擔擔麵也是湯麵版,所以作者的認知也只是這個版本。 前兩天愛人懷念在食店的擔擔麵,作者就做一個由花生醬開始以至湯底及麵條也自家製作,雖然不可避過,但也盡量少用現成醬料去製作。

做這款麵不算難及複雜,只是材料比較多及要分幾部份去做,但如果讀者有一直追蹤作者的文章,那就知道有些部份是作者一向做難好及存放,所以比較容易由頭開始做起吧。

 

首先,先溫故知新一些材料的做法 ,作者不在這裏重複了:

  1. 花生醬做法 : http://mykitchen.jessieshare.com/?p=875

  2. 湯底做法 : http://mykitchen.jessieshare.com/?cat=98

  3. 麵條做法 : http://mykitchen.jessieshare.com/?p=236

 

 

跟著,我們可以做今次的擔擔麵醬了,如果讀者很喜歡吃的話,也可以做多一些放在雪櫃存放的。

材料 :

DSC02147

花生醬

豆瓣醬

花椒油

辣椒油

蝦米

乾蔥

蒜頭

辣椒粉

 

做法 :

 

這個醬分兩部份的

第一部份 ~ 不需要煮的 : 花生醬、豆瓣醬、花椒辣油及辣椒油,伴勻就可以備用了

DSC02149

 

第二部份 ~要煮一下的 : 先把蝦米浸軟及攪碎,乾蔥及蒜頭攪碎,準備平底鍋,下油,加入乾蔥蓉及蒜蓉炒香,再加入蝦米碎再炒香,最後加入辣椒粉炒香,盛起及備用

DSC02150 DSC02151 DSC02152 DSC02154

 

擔擔麵肉醬

材料 :

DSC02148

免治豬肉

榨菜

生抽

老抽

蠔油

 

做法 :

 

1. 先把薑切碎,準備平底鍋,下油

2. 把薑蓉炒一下,放入免治豬肉炒散開,再加入榨菜炒一下

3. 加入生抽、老抽、蠔油及糖作調味後,盛起,備用

DSC02157

 

最後成品做法 :

 

1. 先把兩個擔擔麵醬放入碗底,加少許鎮江醋

DSC02159

 

2. 把麵條放在醬面,再倒入熱湯

DSC02160

 

3. 把肉醬放最上層,最後灑上碎花生、芝麻及蔥碎就完成了。

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[wpedon id=”1981″ align=”left”]

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 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.