Search
<萬發海鮮菜館 ~ 九江街傳奇>
其實都成日在這條街吃東西，冬天就吃炭爐火鍋，其他時間就吃這裡。
店子在這條街有幾個舖位，加埋街邊及後巷位都時常坐滿，旺場。除了有海鮮魚缸及炒檔，也有燒臘檔及鹵水檔。
反而沒有幾多時間在這裡吃海鮮，吃得最多是魷魚。芝士焗魷魚是芝士焗龍蝦的變奏版，溶掉了的卡夫芝士加魷魚當然重口味。不喝啤酒的，不要點。椒鹽鮮魷也不錯，珍肝煲就醬汁多了一點，但夠在熱辣辣。南乳骨也好吃，下酒佳品。蝦醬蒸豬腩肉的蝦醬竟然是甜的，除此以外這道菜式還算好吃的。
很多時想喝湯，鹹蛋時菜豆腐肉片成日點，還有粟米魚肚羹，也不錯。
趁天氣未轉熱前，要多來一、兩次。
p.s.1：這個食評是結合左好多次晚餐而成，所以好似食左好多野咁
p.s.2：在街邊炒檔吃東西，老鼠小昆蟲都時有見到，所以不用提我，又有幾咁奇？
萬發海鮮火鍋菜館
#九江街 #孤独のグルメ #大排檔 #萬發海鮮菜館
今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕
啖啖肉訂購資料
查詢What’s App 5282 4360
訂購What’s App 9038 6920
資料連結👇🏻
http://bit.ly/2WO3IjW
✨✨✨✨✨✨✨✨✨✨✨✨
📌SANISWISS 消毒套餐
Whatsapp 落單
https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨✨✨
📌海味套餐連結
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com
2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇♀️
易到你唔信朱古力蛋糕
材料
📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒
做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。
提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。
English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)
Egg whites - 4 (beat until stiff peak)
6 inch cake pan
Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional
Methods:
1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.
2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.
3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.
4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.
5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.
6. Transfer to a 6 inch cake pan greased and lined with parchment paper.
7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.
8. Garnish with icing sugar and strawberries. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷
材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)
調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)
做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).
English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)
Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional
Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt
Methods:
1. Roll each beef slice with enoki mushrooms filling.
2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.
3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.
4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).
5. Transfer to serving plate. Serve.
✨✨✨✨✨✨✨✨✨✨
芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量
調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml
做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。
熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。
這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。
錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。
備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入
English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.
Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.
Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.
Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.
Chinese sausages - 2 clean and chop into small pieces
Chinese cured pork strips (“Lap Yuk”) - optional
Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)
Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.
Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp
Garnish ingredients:
White sesame seeds
Green onion pieces
Methods:
1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside
2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.
3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.
4. Add in mushroom pieces, and fry until fragrant.
5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.
6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.
7. Return fried taro pieces back to the work and mix well.
8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.
9. Add another ½ cup of water, mix well, and bring to a boil.
10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.
11. Transfer to a steam proof OILED container.
12. Steam for about 35 to 40 minutes.
Note: Best to pan fry them the next day.
#肥媽食譜
＃Mariarecipes
謝謝 EATism 香港好食主義 送來的驚喜📦🥬
說好的 #農夫發辦 當然要開箱才知農夫為我預備的好東西
疫情下，多了留在家煮飯，我自己去買餸當然知行情，來來去去，澳洲🦘甘荀、粟米🥕🌽、🇰🇷韓國香菇同南瓜🍄🎃美國🇺🇸西芹同🥔，仲有西班牙🇪🇸露荀，不用羡慕，其實你都買得到，而且價錢相宜😅
盟友💞有冇諗過近近地嘅台灣都有好多正菜🥦
係呀！ 如果疫情過後第一個我想去遊玩嘅地方一定是台北迪化街，還記得好多新鮮果菜向你招手👋🏻，或者遠少少宜蘭民宿，在地摘的果菜即煮即吃，好新鮮耶✌🏻
今天我就收到
#大青瓜 #紅肉火龍果 #水蓮 #味美菜 #空心菜 #有機玉米荀 #秀珍菇 #絲瓜 #有機蘿蔓菜
共十款，有些也未試過😅要網睇下點煮
由於食材新鮮，水蓮同味美菜簡單用蒜蓉炒已很美味
最難忘是連衣的玉米荀，用焗爐烘香點胡椒鹽超正，怪只有六條太少😭😭
而紅肉火龍果超清甜，而且花青素豐富💜是女人補品😁
如果你都好想念台灣滋味，咁就唔好錯過喇
#Eatism #香港好食主義 #台灣空運正菜
?? 本集食譜??
四塊份量 4pcs
高筋麵粉 250g Bread Flour
鹽 5g Salt
砂糖 5g Sugar
即溶酵母 4g Instant Yeast
水 120-140g Water
無鹽牛油 20g Unsalted Butter
茄汁 60g Ketchup
鹽 適量 Salt
黑椒 適量 Black Pepper
水牛芝士 40g Mozzarella Cheese
車打芝士 20g Cheddar Cheese
火腿 2片 Ham
罐頭菠蘿 1片 Sliced Pineapple
粟米粒 20g Whole Kernel Corn
蕃茜碎 適量 Parsley
1.先混合高筋麵粉,砂糖及鹽
2.加入即溶酵母拌勻,加水後攪拌至開始成團
3.放到矽膠墊上搓揉成光滑的麵團
4.麵團變得有延展性後加入牛油,繼續搓揉至麵團與牛油完全混合
5.麵糰收口向下,放在碗中蓋上保鮮紙發酵1小時
6.火腿切粒,菠蘿切細備用
7.麵團放回矽膠墊上,壓出麵團中的空氣
8.麵團平均分成四份
9.矽膠墊撒上少許麵粉,麵團擀成餅底
10.放入烤盤,利用叉子將麵團中間位置戳滿小孔
11.平均塗上茄汁,加入黑椒,鹽,芝士,火腿,粟米粒,菠蘿及蕃茜碎
12.預熱焗爐至200度,再發酵約45-60分鐘
13.200度焗約6分鐘,中途轉180º再焗6分鐘,完成
---------------------------------------------------------
??更多食譜：??
【自製豆漿】豆漿x黑豆漿?$10煲到大大樽？[Eng Sub]
https://youtu.be/Wb9bqGUzgEw
【不正宗】口水雞?無口水拉得 [Eng Sub]
https://youtu.be/VC77dOf2oYk
【零難度小食】日式薯仔沙律＆魔鬼蛋?[Eng Sub]
https://youtu.be/318IKIICSUQ
【不正宗】海鮮乾燒伊麵?｜無得去飲唔驚 [Eng Sub]
https://youtu.be/kO_Lk5M90JU
---------------------------------------------------------
食譜:
https://goo.gl/Et2PfQ
Facebook:
https://goo.gl/Fo5hMy
Instagram:
https://goo.gl/4mbHfZ
Youtube channel:
點COOKGUIDE: https://goo.gl/ktnACG
搞神馬: https://goo.gl/MxB7FX
贊助 (加入會員)
https://www.youtube.com/channel/UCXnWjmQ8BDE0sDIeZLK5yJg/join
本片關鍵字:
#Pizza #夏威夷 #菠蘿 #食譜 #煮食 #旅遊 #台灣 #日本
[材料]
高筋麵粉 150g
低筋麵粉 50g
砂糖 10g
鹽 10g
乾酵母 4g
室溫水(30度左右) 170-180cc
橄欖油 15cc
香腸 適量
粟米 1罐
蕃茄仔 8粒
沙律醬 30g
Pizza用芝士 適量
洋芫荽(parsley) 適量
胡椒鹽 適量
[做法]
1.把高筋麵粉，低筋麵粉，砂糖，鹽和乾酵母放進容器中，分數次加入室溫水並輕輕攪拌。
2.用手把(1)的材料搓揉成團狀後加入橄欖油再搓勻。
3.將搓好的麵粉放進容器中，鋪上已扭乾的濕毛巾，再鋪上保鮮紙發酵50分鐘。
4.把香腸切粒，蕃茄仔切半，放進容器內並加入粟米，沙律醬，胡椒鹽及洋芫荽攪拌。
5.把高筋麵粉沾在手指上在(3)的麵粉篤一個洞，如果洞沒有埋上表示完成發酵。把麵粉拿出並搓成圓形押出空氣。
6.在桌上鋪上焗爐紙並塗上橄欖油，放上麵團並壓成pizza的圓扁形。
7.在麵團上鋪上(4)的材料，再加上pizza用芝士。
8.放進預設200度的焗爐焗15分鐘，焗至皮邊呈黃金色完成。
本視頻由 Beauty Exchange HK 提供
菜式設計與烹調: Hiroko Nakamura - Cooking Class Aoikotori
攝影師: Mitsuhiro Nakamura
翻譯: Ken Law
後期制作: Ken Law
