關於 vegetable cooking times ，我們在網路上蒐集到這些相關的討論、資訊與評價

"I miss my confinement.... food!!!"

Yup, although I don't miss the part on having yucky hair, waking up umpteen times a night or having to waddle around, I honestly miss all the nutritious food I had during that first month.

It's all thanks to Tian Wei Signature who delivered the meals to my doorstep daily so I didn't have to depend on anyone else to take care of me. Not only did it save me the convenience of cooking, it also ensured that I was eating well-balanced, nourishing meals designed to boost my recovery.

Did you know? Tian Wei offers a fusion menu with over 90 meat and vegetable dishes, resulting in a wide range of delectable cuisine with minimal repetition. No MSG is used and instead, the emphasis is on fully natural flavours. The food is also perfect for breastfeeding mums due to the addition of milk-boosting lactogenic ingredients, yay!

Although I was able to view the menu online and find out what dishes I was going to receive each day, I love the element of surprise in opening the thermal bag and not knowing that was inside. The kids were always eager to help too and like what I shared previously, they all gave their thumbs up for the food and said they liked it! Swipe to see some of the dishes we tried.

From traditional confinement food like pork liver, red fermented wine chicken and braised pork trotters in black vinegar to fusion dishes like grilled chicken, seared salmon and kurobuta pork loin, I tried all of it and found it such an interesting and enjoyable mix of cuisine. Oh, and I love all the different herbal soups too which helped to accelerate postpartum recovery and replenish "Qi", my favourite being the fenugreek green papaya fish soup. Love it!

Yup, so you can tell I really enjoyed the food and the entire fuss-free, pleasant experience which gave me a much needed peace of mind, something which I totally appreciated as a newly minted mum of 4. I will be doing a giveaway this week so keep a lookout for that! Happy Monday, people!

#ahappymum #tianweisignature #confinementfood #yummy #fussfree #confinementfoodcatering #月子餐 #postpartum #everymumneedsthis

今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜

✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

----------------------------------------------------------

📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)

English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp

Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp

Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

Adjust the time according to the size of your pigeons.

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📌韓國泡菜

大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯

做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate

Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant

Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

__________________________________

甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙

做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!

Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp

Eggs - 4 whole eggs (add in one at a time)

Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g

Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish

Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

Optional to mix manually by hand with four chopsticks or a whisk.

4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

Vegetable Names in English & Chinese! 🍅🌽🌾🍆🍠🥒🥕🥔
.
Learning the English & Chinese names of some of the most common vegetables is essential or important for us, right? There are many times I was caught trying to remember and figure out the correct names of certain vegetables and yet I can't do it. 😁😁😁
.
During this Movement Control Order (MCO), many of us are cooking at home most of the time and trying to identify many varieties of vegetables at the supermarket.
.
So I decided to compile and post this set of images for all to read on the blog now! 👇👇👇
.
Read My Post >> https://bit.ly/VegetablesNameEnglishAndChinese
.
.
#FollowMeToEatLa #Vegetables #Name #English #Chinese #shopping

A chocolate version from the Taiwanese Castella cake that got over 33 million views. With this recipe, you can make it easier than the previous Taiwanese Castella cake. Try to make a very moist and soft chocolate castella cake!

Taiwanese Castella Cake Recipe 33 million views！
https://youtu.be/840D3AcTmcM

SUBSCRIBE➢ https://bit.ly/2Re4VzS
Please give me a thumbs up👍 or comment if you like the video. It'll help motivate me!

Please follow me on Instagram.
➢https://www.instagram.com/emojoiecuisine


＊＊＊Instructions is explained in the subtitles［cc］＊＊＊
➢18cm square cake mold
45g 52-58% black chocolate
70g unsalted butter * vegetable oil is also ok
70g milk
100g flour
15g cocoa powder
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
100g sugar
A pinch of salt
10g cornstarch or potato starch
25g chocolate chips
Bake in the oven with hot water at 150°C for 65-70 minutes


--------- Amount for other molds-----------
➢18cm round cake mold or 15cm square mold
30g 52-58% black chocolate
45g unsalted butter
45g milk
65g flour
10g cocoa powder
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
65g sugar
A pinch of salt
6g cornstarch or potato starch
15g chocolate chips
Bake in the oven with hot water at 150°C for 45 - 50 minutes

➢15cm round cake pan
Divide all the ingredients in half.
Bake in the oven with hot water at 150℃ for 40 - 45 minutes.

➢18cm Pound Cake Mold
Cut all the ingredients into 1/3.
Bake in the oven with hot water at 150℃ for 30 - 35 minutes.

➢24cm Square Cake Mold
Fill all ingredients 1.7 times.
Bake in the oven with hot water at 150℃ for 80 - 90 minutes.


* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature.

* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.

* In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake.
The oven I used in the video: ELECTROLUX EOC6631

#taiwanesecastella　#chocolatecake　#taiwanesecastellachocolatecake
---------------------------------------------
Please refrain from uploading the video to other SNS without permission, as this is a violation of "YouTube Fair Use".

しっとりふわふわのチーズケーキに、ラムレーズンのアクセント。まるで有名店で売っているような、スフレチーズケーキはいかがですか？
おうちで再現しやすいよう、シンプルな工程で作ったレシピです。ぜひ作ってみてくださいね♫

スフレチーズケーキ
18cmパウンド型 1台分

材料：
クリームチーズ（室温に戻す）100g
卵黄 2個
薄力粉 30g
牛乳 40ml
レモン汁 大さじ1

卵白 2個分
砂糖 50g

レーズン 30g
ラム酒 大さじ2

作り方：
1. 型にサラダ油（分量外）を塗り、紙をしいておく。

2. レーズンを熱湯（分量外）に15分ほど浸したら水気を切って耐熱容器に入れ、ラム酒を加えて、600Wの電子レンジで30秒加熱する。完全に冷めたらペーパーでしっかりと水気を拭き取り、(1) の底に散らしておく。

3. オーブンは170℃に予熱しておく。

4. ボウルにクリームチーズを入れてゴムベラで練る。卵黄を1個ずつ加え、なめらかになるまで泡立て器でよく混ぜる。

5. 薄力粉をふるい入れ、粉気がなくなるまでよく混ぜる。

6. 牛乳とレモン汁を加えてよく混ぜたら、生地を裏ごしする。

7. 別のボウルに卵白を入れて、ハンドミキサーを使って高速で泡立てる。白っぽくなったら砂糖を3回に分けて入れ、ツノが立つくらいのしっかりとしたメレンゲになったら、ハンドミキサーを低速にして1分ほど混ぜ、気泡を安定させる。

8. メレンゲの1/3量を(6)で裏ごしした生地に入れ、泡立て器でよく混ぜてなじませる。

9. 残りのメレンゲを半量ずつ加え、ゴムベラでやさしく混ぜ合わせたら、(2) に流し入れる。深めの容器に入れて、型の半量程度の高さまで熱湯（分量外）を注ぎ入れる。

10. オーブンの温度を160℃に下げて20分焼く。その後、140℃で60分焼き、そのまま庫内に10分程度置いて冷ます。

11. 型から取り出して紙を外し、好みの大きさに切り分けたら、完成！

===

Here is what you'll need!

Fluffy cheesecake with rum raisins
Servings: 1 loaf pan (18cm)

INGREDIENTS
100g cream cheese (room temperature)
2 egg yolks
30g flour
40ml milk
1 tablespoon lemon juice

2 egg whites
50g sugar

30g raisins
2 tablespoons rum

PREPARATION
1. Grease a loaf pan thoroughly using vegetable oil. Line with parchment paper.

2. Soak raisins in the hot water for 15 minutes, then drain. Put raisin and rum in a heat-resistant dish and microwave for 30 seconds at 600W. When cooled, pat dry with kitchen paper. Line rum raisins on the bottom of the loaf pan.

3. Preheat oven to 335˚F (170˚C).

4. Knead cream cheese with a rubber spatula in a bowl. Add egg yolks (one at a time) and mix until smooth.

5. Sift flour into the bowl and mix well.

6. Add milk and lemon juice. Strain the batter throw a sieve for smooth texture.

7. Whisk egg whites in another bowl. Add sugar (3 separate times), whip to stiff peaks to make mélange.

8. Spoon 1/3 of mélange into the bowl and combine well.

9. Add rest of mélange (half at a time) into the bowl and mix to just combine. Pour into the loaf pan (2). Put the loaf pan in the large dish and pour hot water into the dish to cover the half of the loaf pan.

10. Lower the oven temperature to 320˚F (160˚C), then place the loaf pan to bake for 20 minutes. Bake another 60 minutes at 285˚F (140˚C). Leave it in the oven for 10 minutes.

11. Remove from the loaf pan. Slice to serve.

12.Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

一度食べたら病みつきになる？！うな重そっくりの甘辛なすの蒲焼き弁当レシピです♪
肉厚のやわらかいなすに、甘辛ダレをしっかり染み込ませ、表面を香ばしく仕上げたら・・・絶品なすの蒲焼きの出来上がり！
ごはんがすすむ美味しいレシピ♪ぜひおうちでも作ってみてください〜

甘辛なすの蒲焼き弁当
1人分

材料：
なす 2本
片栗粉 大さじ1
サラダ油 大さじ1
■タレ
酒 大さじ2
みりん 大さじ3
しょうゆ 大さじ3
砂糖 大さじ2

ご飯 200g
刻みのり 適量
錦糸卵 適量
山椒 お好みで

作り方：
1.小鍋にタレの調味料を入れて火にかけ、沸いたら弱火にしてとろみが付くまで
煮詰める。
2. なすはヘタを落として皮をむく。ラップに包んで耐熱皿にのせ、600Wの電子レンジで2-3分加熱する。粗熱を取り、中心に切り込みを入れて開き、左右にも切り込みを入れて平らにする。
3.両面に片栗粉を薄くまぶす。
4. フライパンにサラダ油を引いて中火に熱し、(3)を並べ入れ、両面に焼き色が付くまで焼く。
5. 刷毛で(1)のタレを表面に塗り、裏返してさらにタレを塗る。これを数回繰り返し、タレを染み込ませる。
6.耐熱のバットに(5)を並べ、バーナーで表面を軽く炙る。
7.容器にご飯を敷きつめ、刻みのり、錦糸卵をのせ、(6)をのせる。お好みで山椒を散らしたら、完成！

===

Here is what you'll need!

---

Servings: 1

INGREDIENTS
2 Eggplants
1 tablespoon Potato starch
1 tablespoon Salad oil

■ Sauce
2 tablespoons Sake
3 tablespoons Mirin
3 tablespoons Soy sauce
2 tablespoons Sugar

200 grams Cooked rice
Chopped seaweed
Shredded egg crepe
Japanese pepper

PREPARATION
1. Place all the ingredients for the sauce on a small pot and cook on low heat until thicken.
2. Peel the eggplant and cover it in a plastic wrap, using a heat resistant dish, cook it in the microwave at 600W for 2-3 minutes. Wait for it to cool down. Cut on the center, without going all the way through, to open, and repeat on both sides to flatten.
3. Lightly sprinkle potato starch on both sides.
4. Pour vegetable oil in a frying pan and heat on medium heat, put (3) on the pan side by side and cook until browned.
5. Apply the sauce (1) to the surface with a brush, turn it over and apply more sauce. Repeat this several times to allow the sauce to soak.
6. Place (5) on a heat-resistant dish and lightly roast the surface with a burner.
7. Serve the rice in a container, add chopped seaweed, egg crepe and top with (6). Add Japanese pepper to taste, you're done!
8. Enjoy!

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