155 Zucchini Chicken Soup 节瓜雞腿湯

Posted by TasteeFood
Sunday, October 5, 2014
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Services : 3  服务 : 3    
Preparation time : 15 minutes 准备时间 : 15 分钟 
Cooking time : 20 minutes烹饪时间 : 20 分钟  
 October 2014  10月2014年




 Tasteecook  recipes
美味的食物
Zucchini Chicken Soup 
節瓜雞腿湯





Ingredients : 材料: 
1/2 tsp brown sugar紅糖半茶匙
2 tbsp fish sauce魚露2湯匙
1 stem lemongrass香茅1根

                                                                  




1/2 bowl basil bowl    羅勒半碗
5 Lemon Leaves
檸檬葉5片 
1galangal
南姜1片







2 red peppers, chopped
紅辣椒2粒切碎
1 can chicken or                                              

1/2 tsp fried minced garlic 
油炸蒜末半茶匙
Salt and pepper to taste
鹽和胡椒粉適量
1 zucchini cut a long segment
節瓜1個切長段大塊
chicken powder
雞湯一罐或雞粉  





 2 lemon squeeze檸檬2個擠檸
4 chicken cut into chunks 雞腿4只切大塊

 1.把雞腿洗淨擦乾水分切成大塊一鍋水加入香茅根檸檬葉,南姜,大火煮至沸騰 .

2.然後加入雞腿煮熟成雞味湯, 接著倒入一罐雞湯,節瓜煮至軟 .








                                                                         

 3.撈出一些多餘的廢渣撇
去浮沫,再把煮滾的節瓜雞腿湯倒入大碗裡 .



4. 放上油炸蒜末調味這樣
讓湯更香,酸酸辣辣的節瓜
雞腿湯即完成 .




                                        
                                               
5. 按照您自己喜好的口味，
加多酸辣或少辣酸調味 .












This is a zucchini chicken spicy and sour soup, It's a appetizer, but you are going to want to eat more than a bowl .

这道酸酸辣辣的节瓜雞腿湯, 吃了好開胃, 好想好想多添一碗飯, 希望你也和我一样吃后把心中無限苦悶給忘了 .













144 Italian Chicken Borscht 義大利鸡肉羅宋湯

Posted by TasteeFood
Friday, October 3, 2014
comments (0)







Services : 5 服務 : 5
Preparation time : 35 準備時間 : 35
Cooking time: 1 hour   烹飪時間 : 1小時
October 2014 12月2014年年 
Tasteecook  recipes 美味的食物
Italian Chicken Borscht  義大利鸡肉羅宋湯





Ingredients :材料:
 1 star anise姜3片 
    3 slice ginger料酒半
       4 bay leaves鸡粉2茶匙                    2 tomatoes八角1粒    
                               4 bay leaves月桂葉4片
               1 bowl cooked pasta熟通心粉1碗
                 2 tomatoes蕃茄糊2大匙
        1 tsp brown sugar紅糖1茶匙  
           2 tsp olive oil橄欖油2茶匙
        2 tbsp tomato paste罐頭番茄2粒
      Salt and pepper to taste鹽和胡椒粉適量 
   4 minced garlic蒜頭4瓣切成末
2 onions cut into thick pieces洋蔥2個切粗塊 
      4 potatoes cut inch pieces馬鈴薯4個切英寸  
         4 stem celery cut inch西芹4支切英寸
                           3 carrots cut into inch pieces紅蘿蔔3根切寸塊                       1/2 cabbage cut into thick pieces高麗菜半個切粗塊
    2 tsp Italian integrated spices義大利綜合香料2茶匙
  3 pounds chicken breast cut-inch pieces雞胸肉3英镑切英寸塊
         2 peeled tomatoes cut into thick pieces去皮蕃茄2個切粗塊
              1 can chicken broth or water鸡肉高湯1罐或清水 
                  4 potatoes cut inch pieces馬鈴薯4個切英寸塊 
             3 fresh mash potatoes  or potato starch
                新鮮馬鈴薯3個攪爛成漿或馬鈴薯澱粉

   









  1 . 把所有的蔬菜用清水洗净,
雞胸肉洗淨切成寸方塊,
用少許料酒, 雞粉, 玉米淀粉
醃製放入冰箱裡20分鐘  備用 .









2.  洋蔥, 蕃茄,高麗菜切粗塊, 西芹,
胡蘿蔔切寸塊 . 馬鈴薯去皮後一粒切成8塊泡在鹽水裡, 這是為了防止馬鈴薯氧化 後再用3個新鮮的馬鈴薯煮軟撈出來攪爛成漿泥 .



3. 备油锅先爆香薑片,洋葱, 蒜, 下雞胸肉煎香,
注入酒, 清水或高汤,  再加入八角, 月桂叶,
胡椒倒進燉鍋子裡蓋上鍋蓋大火熬煮開 .





4. 然後转小火將胡蘿蔔, 馬鈴薯, 洋蔥, 西芹,放入一起 續慢燉煲直到軟爛入味,水量高度要淹過蔬菜料. 然後開鍋蓋以確定蔬菜是否都煮軟了 .





5 . 等到蔬菜料燉煮軟, 加入蕃茄糊,雞肉高湯, 通心粉,瀝油,以及加入義大利香料  .








 6. 接著倒入馬鈴薯泥入罗宋汤勾芡,
會讓湯汁更濃稠, 雞粉, 紅糖,
鹽和胡椒粉適量調味 .












7.即可完成美味的義大利鸡肉羅宋湯了
  依照您喜歡調整湯汁的濃度  .                 

                 



 I use chicken breast and also tomato and vegetable stew to simmer This chicken stew is sweet  with a flavorful taste and is healthy and nutritious,you don't have to use chicken breast . you can also use tendons, ground beef ,or any kind of vegetables .









我用了雞胸肉來做羅宋湯, 也用番茄與蔬菜慢火熬燉成甜中帶香, 營養豐富, 一口接一口爽口的羅宋湯帶著一股淡淡清香 .肉也不一定要用雞胸肉, 牛腱, 牛絞肉或手邊有甚麼青菜都可以
搭配 .












132 Chinese Barbecued Pork 叉燒

Posted by TasteeFood
Wednesday, October 1, 2014
comments (0)





Services : 6  服務 : 6
Preparation time : 25 準備時間 : 25
Cooking time : 1 30 hour   烹飪時間 : 1 30小時
October 2014 12月2014年  
Tasteecook  recipes 美味的食物
Chinese Barbecued Pork  叉燒
                                                             
Ingredients : 材料：
Pepper amount 胡椒適量 
1/2 bowl wine 料酒半碗
5 garlic mas into a paste 
大蒜5瓣絞爛成泥
3 pounds and a half too fat pork
豬肉3磅用半肥瘦  





 3 tsp of honey mixed with water
蜜糖3茶匙加水混合






6 cooked rice or bread bowl  熟白米飯6碗拌飯或麵包
1 can Lee Kum Kee pork sauce 李錦記叉燒醬一罐
Add seasonings to taste like salt and pepper.
味道隨個人喜好可以增減 .




Directions :  做法  :   
1. Wash and dry the pork belly and cut into  1 ½ inch wide strips.

 1. 先把梅花猪肉洗淨, 猪肉可切成约11/2英寸宽的長條. (半肥瘦豬肉). 梅頭肉. 



2. Barbecued Pork seasoning :  1/2 small bowl wine, 2 teaspoons garlic powder, 5 cloves garlic, salt and black pepper to taste.  Place all of the ingredients into a blender, mix all the ingredients ,  Pour into a bowl and set aside.

2. 叉燒調味酱 :  料酒半碗, 大蒜粉2茶匙, 大蒜5瓣, 鹽和黑胡椒鹽適量, 将全部的材料放入攪拌機.  把香料攪爛成漿泥混合均勻, 后倒入一个碗里  備用.   



3. A large aluminum foil bag into the pork belly . Pour barbecued Pork seasoning sauce, seasoning rub marinade plum pork, After sealing, Mix the marinade with the meat.  In the refrigerator for about  6 hours or overnight compared tasty. Wherein the flip several times.

3. 把梅花猪肉放入一個較大的鋁箔袋子裡面. 倒叉燒調味醬料, 用醃醬摩擦梅花肉混合. 





4. Preheat oven to 400 ° F put the marinated pork belly into the baking grill, Add 1 cup of water in the bottom of the baking pan about 30 minutes, place it inside a per heated oven, Grill for about 30  minutes on high heat, After  brush a layer of b.b.q sauce, Then turn the other side and change the temperate to 350 for 30 minutes.


4. 焗爐箱預熱400 °F 度, 將醃好后的豬肉條放在焗烤架上, 加水1杯在焗烤架底部, 放入已预热烧烤炉, 高温大約烘烤30分钟, 之後刷一層叉燒醬汁, 然後反轉另面350溫度繼焗烤30分鐘. 



5. In a wok, pour the remaining sauce from the grille ribs for the barbecue sauce. Remove excess meat fat and the meat residue and then on medium heat cook the remaining juice for the sauce. After marinating the pork belly on each side continue to cook at 250 degrees for 30 minutes.

5. 燒熱鍋倒入烤排骨剩下的湯汁,  用不銹鋼長柄撈出多餘的碎渣, 改中小火将汤汁煮濃稠, 之後将叉燒每边刷上一層烧烤酱, 熱溫250度繼續, 焗烤30分鐘直到叉燒金黃色 . 




6. Remove from the heat an then later on another coat of sauce. Lower the temperature to 300 degrees and continue to turn over from time to time after.


6. 取出, 均勻地刷上一層叉燒醬在叉燒肉上面, 以保持叉燒表面濕潤. 轉低溫300度繼焗烤20分鐘, 間中期間要經常留意著可翻多幾次面.   



7. Reduce oven to 250 ℃ slowly then continue bake 15 minutes, evenly brush a layer on top of pork belly honey sauce again, stew slightly with the pork chops until golden brown on both sides,
Last brush with honey, Grilled pork meat color will be bright, . It will taste better.

      


7. 然後將熱溫度降低至250℃慢慢繼續烘烤15分鐘, 另用一個刷子刷上一層蜜糖醬再烤15分鐘, 用餘溫將豬排燜到略兩面金黃色, 叉燒食譜就完成囉.  最後一次刷上蜂蜜, 烤出來的叉燒肉色澤才會光亮, 口感也會更佳. 



8. Remove from the oven and cover with aluminum foil before you eat. Wait 10 more minutes for the sauce to absorb the sauce. 

8. 再吃前從焗爐取出並覆蓋鋁箔紙箔, 等待十多分鐘讓叉燒肉吸收醬汁. 不要立刻切叉燒肉, 這樣會令裏面的肉汁流失的.


                    

Feelings after eating :
Buy the fatty pork to bake, After baked in the oven it taste delicious, The sauce is a bit sweet with lots of flavor, The flavors were inspired by various Asian seasonings and herbs Although I cannot compare to the infamous Sam Woo B.B.Q flavors I think it’s still pretty good because I made everything from scratch because it is hand-made, I am very proud,  How can I do it ?   This dish is comfort food for me growing up. B.B.Q pork paired with a porridge or rice reminds me of my younger days. I hope you enjoy this and cook it for your friends and family !
食後感想：
用半肥瘦梅肉烤製叉燒,焗出來的味道口感效果蠻不錯喔,覺得格外好吃還帶香甜的味
道或許是因為人在那異鄉的心情吧,我學會了自己做叉燒這道食譜,雖然北不上三和義燒的原味,但只因為是親手做的,從小飯來張口,衣來伸手的我,感到很自豪,我怎可以做到呢？

那清冷的寒夜裡,外窗飄過冷風,一碗飯配上一碟義燒,那種感覚,那種滿足,我有千言萬語難以告訴你,轉念一想就請你自己做廚師吧,遠在天邊朋友.
































































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