homemade – Page 6 – 溫馨小廚

自製醃肉及煙燻篇－簡述 (HOMEMADE CURING AND SMOKING － BRIEFING）

Posted on September 16, 2015 by 傑西

已說了最基本的麵食及包，那當然要肉類配搭才完美。但在香港很多人也只會買來腸仔、午餐肉等等去吃，那實在太不健康。

We talk about pasta and bread in earlier posts, but better having it with some curing meats, then more perfect, right? In Hong Kong, many people will eat with chicken sausage or spam, etc, it really unhealthy meal.

其實很多人對醃肉不健康有一個錯誤的觀念，當然，你在超市買回來的一定不健康，因為在醃製的時候，工廠為了保持肉類的保鮮期會加大鹽的分量，又加入亞硝酸鹽以確保肉類的顏色，再加入人做調味劑，所以不論是包裝或超市內的熟食切肉也是一樣不健康的。

Curing meats are unhealthy food in most of the people’s mindset, if you buy from supermarket, yes, of course, it is unhealthy, it’s because all factories are added large amount of salt for curing meat that can extend it’s freshness, and also add sodium nitrite (pink salt) to ensure the colour of the meat and artificial flavourings. No matter package one or from Deli department.

在外國其實很多人也會自製醃肉，不會在超市買現成肉。可能你會說，外國的屋這麼大，當然可以自己做吧！但說真的，只要有雪櫃，你也可以自己做，不需要太多地方。

In fact, there are many people made their own cured meats in foreign countries, not prefer to buy in supermarket. Well, maybe you will think that they have a big house, of course they can do it. However, just use some space for your refrigerator can do so.

其實做醃肉很簡單，只是要比較耐心地去等待，有些肉類可以醃好就直接享用，但大部份醃肉後也需要煙燻、蒸或煮過才能吃；之後幾篇小編會逐一講解。

Actually curing is very easy, but you have to be patient for waiting the curing occurred. You can enjoy it after cured for some meats, but most of the meats have to do smoking, steam or cook afterwards, I will deeply talk in individual posts later.

醃肉有兩種方法：乾醃及水醃。乾醃只是用粗鹽及／或其他調味料直接塗在肉上；而水醃則利用一鍋水，加入粗鹽及其他調味料，把肉浸在調好味的鹽水內。兩者也一樣效果的。

There are two curing methods : dry cure and wet cure (brine)。Dry cure can use salt and/or with other flavourings; wet cure (brine) require to use a warm water with salt and other flavourings, but both are the same results at the end.

講到醃肉的鹽，在外國普遍公認一個品牌用來醃肉是最好效果的，在香港大型超市也可容易買到，一盒HK$4x可以用好多次了。而醃肉用的糖只會用蔗糖來做的

About the curing salt, the best is kosher salt, you can easy to find in high grade supermarket in Hong Kong, only HK$4x, but can use many times. On the other hand, we only use brown sugar or raw sugar for curing.

有兩點很重要的，讀者一定要緊記。第一、在醃肉前要徹底清潔雙手、所有用具及地方以確保衛生。第二、就算讀者是餐廳老闆也一樣，自製醃肉是不能出售或給客人享用，除非你的餐廳或地方領有"工廠製造牌照"，否則只可供個人或家人/朋友分享之用途。

There are two very important points that you have to aware of. First, clean your hands,  all the equipments and utensils throughly before process curing to make sure the food hygiene.  Secondly, even you are operating a restaurant, unless you have the "Food Factory Licence", otherwise, all homemade meats not allow for sale or provide in your restaurant, only can be enjoy the food yourself and/or share among families and friends.

醬汁 (Sauce), 中菜 (Chinese Cuisine)

自製醬汁篇－鹵水汁（HOMEMADE SAUCE – Chinese Marinade Sauce)

Posted on September 14, 2015 by 傑西

鹵水汁用途很廣泛，不論小食、主菜、麵食也會用到這個汁烹調，主要用於燜燉的煮法。鹵水汁分為黑鹵水及白鹵水，黑鹵水是加入了豉油及糖，而白鹵水卻加鹽。鹵水汁的原材料有：八角、桂皮、小茴、甘草、三奈、甘菘、砂仁、草豆蔻、草果、丁香、香叶及花椒。

Chinese Marinade Sauce is variety use in Chinese Cuisine, no matter in snack, main course or pasta also can match with this sauce, however, this sauce mainly use for slow cook food. There are two types of Chinese Marinade Sauce, Black and white, the black one is added soy sauce, black soy sauce and rock sugar, and the white one is added salt only. The main ingredients for this sauce are :Star anise, Cinnamon, Fennel, Licorice, sand ginger,Nardostachyos Root, Amomum, Galangal Seed, Amomum tsao-ko, Clove, Bay Leave and peppercorn.

當然，你不必記下所有原材料，到中藥店說要一個鹵水包就可以了，店員會幫你包好的。買回來後，把所有原材料用茶袋或湯袋包好，準備一個大鍋，煲一鍋水，加入薑、大蔥、冰糖，紹興酒或玫瑰露、生抽、老抽及材料包，煲一小時就可以了。

Of course, you don’t have to remember all ingredients, just stop by the Chinese Medicine or Chinese Grocery store and ask for a package ready is fine. It’s easy to prepare the sauce, put all the ingredients into a soup pocket, prepare a large pot and boil water, add the pocket into the water, add some ginger, green onion, rock sugar, shaoxing rice wine, soy sauce and black soy sauce, boil it for an hour and finish.

鹵水汁是一個循環汁，越是用得多，醬汁也會越來越香濃，每煮一次要記得加入小量原材料包(也可用五香粉代替)、薑、大蔥、冰糖及水以保持其味道，不然味道就會流失了。所以不要用一次就棄掉啊，放在雪櫃內存放是不會壞的。

This sauce can be use for unlimited recycle, if you use it more, the smell will becomes more tasty, but you have to add small quaninty of ingredient package (or Chinese five spices powder), ginger, green onion, rock sugar and water to maintain it’s flavour before every time you use it, otherwise the flavour will be lost. Don’t throw it once you use, just keep it in the refrigerator after use every time, it will keep it forever.

醬汁 (Sauce), 手提攪拌機 (Handheld blender)

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

Posted on September 12, 2015 by 傑西

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.

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.

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

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.

醬汁 (Sauce)

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

Posted on September 8, 2015 by 傑西

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.

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.

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.

麵食 (pasta), 麵條機 (Pasta Maker)

自製麵條篇－中式麵條 (HOMEMADE NOODLES – Chinese Noodles)

Posted on September 4, 2015 by 傑西

老實說，簡單中式麵條比意大利粉容易做得多，原材料也容易在一般超市買到，但兩者做法也一樣，而中式麵條亦也可用意大利麵條機做到的，所以在這篇簡單地說明材料就可以了。

Actually, Chinese noodles are more easy to make which compared with Italian pasta and it is easy to find ingredients in any supermarket, however, they are using the same method for doing so, and also use pasta maker for help to do it, just briefly list the ingredients below :

全蛋麵：中筋麵粉、蛋、鹽及水

Traditional egg noodle : all-purpose flour, eggs, a pinch of salt and water.

上海麵：中筋麵粉、鹽及水

Shanghai noodle : all-purpose flour, a pinch of salt and water.

當然中式麵條也就太多款式了，不能在這裏盡錄，以上兩款只是最普遍會在家中自製的，所以才簡單說說吧。

Of course, there are so many types of Chinese noodles in China, I can’t list all here, these are just the most common noodles that people will make it at home, so just talk in short only.