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No party, no firework tonight. But good dinner as usual.
很多年來第一次國慶日沒有呼朋引伴開(/參加)派對。但世事再煩亂，日子還是得好好過， 怎麼說都不會虧待肚子的。今早很難得買到油花均勻的地產牛小排，讓我先生用低溫慢烤了近五小時，剛剛好的嫩度，一咀嚼，肉鮮、油香同時在口中迸散， 嗯嗯~~
Fourth of July Dinner國慶日晚餐 :
Slow-roasted local short ribs 慢烤地產牛小排;
Roasted rainbow carrots with harissa sauce哈里薩辣醬烤彩虹蘿蔔;
Roasted fennel bulb烤球莖茴香;
Cucumber and bell pepper salad with sesame mint seasoning涼拌麻香薄荷小黃瓜;
sauteed purple amaranth greens with garlic蒜炒紅莧菜;
homemade fermented Chinese mustard green家製中式酸菜
還是忍不住先分享這篇了。
雖然我原先給自己的預設計畫，是先打算默默地看完這本書，再嘗試寫一點東西來告訴大家
但最近，預估我能夠讀完的時間遙遙無期
各種心情下還是忍不住先分享這篇
-----------------------------
作者 胖胖樹的熱帶雨林（Fat-Fat Tree Tropical Rainforest）用非常驚人的毅力和熱情
自己畫自己寫自己考據自己拍照
完成了這本書
能和他認識是透過這個粉專，先前某篇跟《本草綱目》有關的文字吸引(?)了他的注意，然後我才發現了這本書(笑)
目前的閱讀進度停在金雞納樹那個篇章，細細地咀嚼中
過一陣子我一定會好好的細嚼慢嚥完這本書再說些什麼的
等著吧呼呼呼呼....
《Invisible Rainforest: The Formosa Rainforest Flora》
Taiwan is commonly known as Formosa until 1970s. It is a beautiful island on the Eastern Pacific Ocean. The Portuguese were the first European group who reached the island of Taiwan in 1544, and named it Formosa.
The cultural diversity in Taiwan is like the biodiversity in tropical rainforest, which is rich and diverse. The ethnic groups that came to Taiwan at different stages have brought wide varieties of tropical plants with them which are related to living habits.
The aborigines who first lived in Taiwan imported many plants from Southeast Asia that we are familiar with nowadays, e.g. taro, ginger, banana, betel nut, coconut, kapok. They came to Taiwan in the prehistoric time and have lived in Taiwan for about 8,000 years.
From 1624 to 1662, in the era of great navigation, the Dutch and Spanish people briefly occupied Taiwan and used Taiwan as a base for trade with China, Japan, and Southeast Asia. Fruits that Taiwanese people are familiar with and are proud of, such as mango, bell-apple, custard apple, guava, and Cherry tomato, as well as chili, pepper, and tobacco were introduced to Taiwan by Dutch people during this period.
Between 1662 and 1895, Taiwan was part of the Chinese territory. Minnan people from Fujian Province as well as Chaozhou people and Hakka people from Guangdong Province moved into Taiwan. Carambola, grapefruit, and tung oil tree were introduced from China by South China immigrants during this period. The pineapple was also imported from the Philippines by South China immigrants during this period.
From 1895 to 1945, Japan ruled Taiwan for 50 years, and established several botanical gardens and research institutes throughout Taiwan to introduce large-scale experiments and cultivation of tropical plants in order to have more resources for the Japanese Empire. Rubber tree, cinchona tree for the treatment of malaria, logwood for making purple-black dyes, mahogany, and ylang-ylang were all introduced by Japanese into Taiwan.
From the end of the Qing Dynasty to the Japanese era, missionaries, botanists, and European traders came to Taiwan again. Although the number of people are rather small, they made a great contribution to Taiwan’s medical and scientific progresses. They also introduced some tropical plants into Taiwan. For example, Dr. George Leslie MacKay introduced variegated leaf croton and bougainvillea, and Dr. George Gushue-Taylor introduced windy oil trees for the treatment of leprosy. Coffee was introduced to Taiwan at earliest in 1884 by the British Merchants Bank.
The Republic of China established Taiwan Provincial Government in 1945. During the martial law period from 1949 to 1987, restrictions were imposed on all aspects. In addition, the access to information was limited. As a result, fewer tropical plants were introduced to Taiwan during this time as compared to other eras. At that time, academic and agricultural institutions were the main units that introduced plants into Taiwan. The trumpet Tree, which is now familiar to everyone, was introduced in the late 1960s.
There was also a Thai-Myanmar solitary army composed of ethnic minorities from southwest China. After the defeat of the civil war between the Kuomintang and the Communist Party, Thai-Myanmar solitary army temporarily stayed in the Golden Triangle at the borders of Thailand, Laos, and Myanmar, and eventually retreated to Taiwan in the 1950s and 1960s. In the early 1960s, a large number of Burmese Chinese immigrated to Taiwan after riots in Burma against Chinese community. They brought the tradition of Songkran Water Festival of Dai people, the spice plants, and vegetables commonly seen in Indochina to Taiwan.
In 1989, Taiwan for the first time allowed foreign workers to come to work in Taiwan. In the 1990s, the government also promoted the southward policy to encourage cultural exchange and economic investment with Southeast Asia. Meanwhile, many Taiwanese males with weak social and economic status chose to marry females from Southeast Asia. To date, there are about 180,000 Taiwanese new citizens from Indonesia, Vietnam, the Philippines, Thailand, Cambodia, and other ASEAN countries, and about 680,000 foreign workers from ASEAN. They have brought more vegetables, fruits, and spices that are common in Southeast Asia, enriching Taiwanese food culture.
These aforementioned culture traits and the history of the introduction of plants in Taiwan are extracted from my first book "Invisible Rainforest: The Formosa Rainforest Flora". This is a series of Taiwanese historical stories featuring plants as the leading actors and scientists as supporting actors. I want to share with you the history and social culture of Taiwan that I have discovered which have not been recorded in our history or social textbooks, which may have been forgotten or ignored. This book is not a challenging botanical handbook to read. It is an interesting story book. I hope that more people can understand Taiwan from a different perspective through this book. Thank you for your time!
台灣就是過去西方歷史中所熟悉的福爾摩沙。它是太平洋東方海上的一座美麗的島嶼。1544年葡萄牙人發現，並將台灣稱作福爾摩沙。
台灣的文化多樣性，彷彿熱帶雨林的生物多樣性一般，豐富且多元。不同時期來到台灣的個族群，帶來各式各樣與生活習習相關的熱帶植物。
最早居住在台灣的原住民，從東南亞引進了我們熟悉的芋頭、薑、香蕉、檳榔、椰子、木棉花等植物。他們從史前時期便來到台灣，在台灣活動的時間約八千年。
1624年至1662年，大航海時代，荷蘭人與西班牙人也曾短暫佔領台灣，以台灣作為根據地，與中國、日本及東南亞進行貿易。台灣人熟悉，甚至引以為傲的水果，例如芒果、蓮霧、釋迦、芭樂、小番茄，還有辣椒、胡椒、菸草，便是這時期荷蘭人引進台灣的植物。
1662年至1895年之間，台灣被納入中國版圖。源自中國福建省的閩南人與廣東省的潮州人與客家人，大量移入台灣。楊桃、柚子、油桐花便是這個時期華南移民從中國引進。而鳳梨也是這時期華南移民自菲律賓引進。
1895年至1945年，日本統治台灣50年，並在全台各地建立數個植物園及研究機構，大規模引進熱帶植物試驗及栽培，目的是為了開發更多資源提供日本帝國使用。橡膠樹、治療瘧疾的金雞納樹、製作紫黑色染料的墨水樹、桃花心木、香水樹等，都是日本人引進台灣的植物。
清朝末年至日本時代，宣教士、植物學家及歐洲的貿易商人再度來台。雖然人數不多，卻對台灣的醫療及科學進步有很大貢獻。他們也曾引進了一些熱帶植物來台灣，例如馬偕博士引進了變葉木與九重葛，戴仁壽醫生引進治療痲瘋病的大風子樹。而咖啡最早則是英商德記洋行在1884年引進台灣。
1945年，國民政府來台。1949至1987年，戒嚴時期，各方面限制重重，加上資訊不發達，熱帶植物引進較少。當時主要從事植物引進工作的是學術與農業單位。現在大家所熟悉的風鈴木，便是1960年代末期所引進。
還有一支由中國西南方少數民族組成的泰緬孤軍，國共內戰戰敗後，短暫滯留泰緬金三角，在1950至1960年代從中南半島輾轉來台。1960年代緬甸排華事件下，移民或依親方式到台灣定居的緬甸華僑。他們率先將傣族的潑水節，還有中南半島常見的香料植物與蔬菜，帶進了台灣。
1989年台灣首次開放外籍移工來台。1990年代政府推動南向政策，許多社會經濟條件弱勢的男性，紛紛到東南亞尋找配偶。直到今日，來自印尼、越南、菲律賓、泰國、柬埔寨等東協國家的新住民和移工，分別約18萬人和68萬人。他們帶更多東南亞常見的蔬菜、水果及香料，豐富了台灣的飲食文化。
上述這些文化跟植物引進史，摘要自我的第一本著作《看不見的雨林：福爾摩沙雨林植物誌》。這是一本以植物為主角、科學家為配角的台灣歷史故事集。我想藉由本書，跟大家分享我所查到、看到的那些不曾出現在我們歷史或社會課本中，被遺忘或忽略的台灣歷史與社會文化。這本書不是生硬的植物圖鑑，是一本有趣的故事書。希望透過這本書，讓更多人可以從不一樣的角度認識台灣。謝謝！
If you’re looking for incredibly delicious vegan food that doesn’t skimp out on taste or presentation, you have to go to one of @ma.international's dinners. 🌱
.⠀
Chef Tina Barrat cooks up mouthwatering plant-based menus like her recent “eat the rainbow” dinner in collaboration with Eat FRESH. 🌈⠀
.⠀
This six course meal included:⠀
[ORANGE] pumpkin ravioli with sundries tomato pesto;⠀
[PURPLE] beetroot terrine and pickled red cabbage with dill creme fraiche;⠀
[RED] red bell pepper pizza with smoked ‘cheese’; ⠀
[WHITE] fennel carpaccio with marinated button mushrooms and cauliflower risotto;⠀
[GREEN] garden baby leaves, fresh herbs, and raw basil bread;
[RAINBOW] a surprise dessert I’ll show you in my next post!⠀
.⠀
.⠀
.⠀
#thisgirlabroadeats
https://www.facebook.com/1645058118870387/posts/3756933141016197/
⬇️⬇️English recipe follows⬇️⬇️
新年菜 · 點樣撈得起
材料：
小老闆紫菜
三色椒各1個
紫椰菜1個
紅蘿蔔 （細）1個
青瓜1條
火腿1包
蟹柳1包
雞蛋4隻
醬汁
程序：
1. 大火煲滾1鑊水。
2. 放火腿片，煮1分鐘，夾起，擎乾水。
3. 放蟹柳，灼一灼，擎乾水。
4. 雞蛋，打勻。大火在鑊中燒熱油1湯匙，放蛋漿落鑊，煎成蛋餅，放碟上。
5. 三色椒，清水洗乾淨。
6. 紅蘿蔔，洗淨，刨去皮。
7. 紫椰菜及青瓜，清水洗乾淨。
8. 紫椰菜，切條，放玻璃盤中。
9. 黃椒，切條，放玻璃盤中。
10. 青椒，切條，放玻璃盤中。
11. 紅椒，切條，放玻璃盤中。
12. 紅蘿蔔，切絲，放玻璃盤中。
13. 青瓜，間條刨皮，去囊，切絲，放玻璃盤中。
14. 火腿，切條。
15. 蟹柳，手撕成幼條。
16. 蛋餅，切蛋絲。
17. 預備一隻大碟。
18. 放青瓜絲。
19. 放紅蘿蔔絲。
20. 放蟹柳。
21. 放紫椰菜。
22. 放蛋絲。
23. 放青椒。
24. 放紅椒。
25. 放火腿。
26. 放黃椒。
27. 搣碎小老闆紫菜，放中間。
28. 擠出醬汁圍住紫菜。
29. 拆開紫菜包裝，灑上面。
30. 用筷子撈起。
31. 完成，可享用。
New Year dish "Lo Hei"
Ingredients:
Seaweeds
Bell pepper (red, yellow, green) 1 No. per each
Purple cabbage 1 No.
Carrot (small) 1 No.
Cucumber 1 log
Ham 1 pack
Crab stick 1 pack
Eggs 4 Nos.
Sauce
Steps:
1. Heat up a wok of water at high flame.
2. Put ham slices, cook for a minute. Pick it up. Hang dry.
3. Put crab stick, soak for a while. Hang dry.
4. Eggs, beat well. Heat up oil 1 tbsp at high flame in wok. Pour egg syrup. Fry it as a pancake. Put on plate.
5. Bell peppers, rinse thoroughly.
6. Red carrot, rinse, then peel.
7. Purple cabbage and cucumber, rinse thoroughly.
8. Purple cabbage, shred, then put in a glass bowl.
9. Yellow pepper, get it sliced, then put in the glass bowl.
10. Green pepper, get it sliced, then put in the glass bowl.
11. Red pepper, get it sliced, then put in a glass bowl.
12. Red carrot, get it shtedded, then put in a glass bowl.
13. Cucumber, peel in stripes, remove seeds, shred, then put in a glass bowl.
14. Ham, slice it.
15. Crab stick, make it in thin slices by hand.
16. Egg pie, get it shredded.
17. Prepare a big plate.
18. Put cucumber.
19. Put carrot.
20. Put crab.
21. Put purple cabbage.
22. Put eggs.
23. Put green bell pepper.
24. Put red bell pepper.
25. Put ham.
26. Put yellow bell pepper.
27. Break the seaweed into small pieces to be put in the middle.
28. Squeeze the sauce around the seaweed.
29. Unpack the seaweed. Put on top of dish.
30. Use a pair of chopsticks mix the dish well.
31. Complete. Serve.
???我有1000多條片?大家入呢個網址 ?全部可以睇曬?
https://goo.gl/cuyAZa hip???
??I have more than 1000 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??
特色小食??甜品糖水?咖哩?https://youtube.com/playlist?list=PLkU_SdeTtB_QpH2ff0e37WtCe30Du7eO7
Mix-Up is Fun?9-Ingredient Mix-Up with Assorted-Flavored Cripsy Seaweeds?Nutritious, Fun & Delicious?
[速水もこみち流] #29 エスニック風海老と彩り野菜のバジル炒め
【材料/分量】※4人分
海老/8尾
酒/大さじ1
紫玉ねぎ/1/2個
パプリカ(赤・黄)/
各1/2個
アスパラ/
2本
ヤングコーン(水煮)/
3本
袋たけ(水煮)/4個
カー(タイ生姜、せん切り)/1片分
バジル/適量
サラダ油/大さじ1
A）ーーーーーーーーーーーーーー
塩・こしょう/各少々
ガラスープの素/小さじ1
ナンプラー/大さじ2
しょうゆ/大さじ1
酒/大さじ1
【調理工程】
① 海老は塩水で洗って背ワタを取り、尾を残して殻をむいて、包丁で背を開き、酒を加えた熱湯でさっと塩茹でし、ザルにあける。
② 紫玉ねぎは厚めにスライスし、
パプリカ・アスパラは乱切り、ヤングコーン・袋たけは縦2等分に切る。
③ フライパンにサラダ油を熱し、②を炒め、茹でた海老、カー、Aを加え炒め合わせる。
④ バジルを粗く刻んで③に加えて
全体を絡め、器に盛り付ける。
ーーーーーーーーーーー
●Instagram
https://www.instagram.com/mocomichi_hayami/
●Twitter
https://twitter.com/hayami_m_staff
●公式キッチンブランドサイト
http://www.mocomichihayami.jp/
#エスニック #エビ #カンタン
◼️問合せ先：[email protected]
頭抽蜜烤三文魚串配藜麥（2人份）
材料:
去皮三文魚 340克
Skinless Salmon filet 340g
燈籠椒 1個
Bell pepper 1pc
車厘茄 10粒
Cherry tomatoes 10pc
熟藜麥 2碗
Quinoa (cooked) 2 cups
冠珍醬園生哂頭抽 80毫升
Koon Chun Sauce Factory Thin Soy Sauce 80ml
蜂蜜 100克
Honey 100g
蒜蓉 1茶匙
Garlic (chopped) 1tsp
頭抽五花肉刈包 （2人份）
材料:
饅頭 2個
Plain steamed bao 2pc
五花肉 230克
Pork belly 230g
生菜 6片
Lettuce 6 slices
番茄 (切片) 4片
Tomato slices 4 slices
豬肉醃料
蒜蓉 1湯匙
Garlic (chopped) 1tbsp
五香粉 2茶匙
Allspice powder 2tsp
冠珍醬園生哂頭抽 60毫升
Koon Chun Sauce Factory Thin Soy Sauce 60ml
雞湯 200毫升
Chicken broth 200ml
蜂蜜 115克
Honey 115g
喼汁 2 茶匙
Worcestershire sauce 2tsp
生粉 2 茶匙
Corn flour 2tsp
醬油香檸大蝦牛油果沙律（2人份）
材料:
冠珍醬園生哂頭抽 2 湯匙
Koon Chun Sauce Factory Thin Soy Sauce 2 tbsp
青檸汁 1 湯匙
Lime juice 1 tbsp
蜜糖 2 湯匙
Honey 2 tbsp
蝦仁 (已灼熟) 10 隻
Shrimp (cooked) 10 pc
車厘茄 (切半) 5 粒
Cherry tomatoes (halved) 5pc
牛油果 (切粒) 半個
Avocado (diced) ½ pc
羽衣甘藍 1碗
Kale 1 cup
紫洋蔥 半個
Purple onion ½ pc
迷你鹹香芝士蛋糕（10 個）
冠珍醬園生哂頭抽 4湯匙
Koon Chun Sauce Factory Thin Soy Sauce 4tbsp
牛油（已溶化） 40克
Butter (melted) 40g
消化餅 12塊
Digestive biscuit 12 pc
忌廉芝士 200克
Cream cheese 200g
雞蛋 1隻
Egg 1pc
中筋麵粉 1湯匙
All Purpose Flour 1tbsp
糖 60克
Sugar 60g
脆煙肉粒 適量
Crispy bacon bits to taste
查看完整食譜：https://www.daydaycook.com/daydaycook/hk/website/recipe/details.do?id=187385
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