* Steamed Savoury Glutinous Rice *
* 200g chicken - deboned and cut into strips
* 100g lean port - cut into strips
Marinade (A)
* 1 tbsp oyster sauce 蠔油
* 1 tsp light Soya sauce 醬油
* 1 tsp ginger juice 薑汁
* 1/2 tsp sugar 糖
* 1/4 tsp pepper 胡椒
* 1/4 tsp dark Soya sauce 黑醬油
* 1 tsp sesame oil 麻油
* 1 tsp Shao Hsing Hua Tiew wine 紹興酒
* 1/2 tsp corn flour 粟米粉
* 3 black mushrooms - soaked and halved 冬菇-切片
* 1 Chinese sausage (optional) – Sliced 臘腸-切片
* 4 shallots – sliced
* 3 tbsp oil 油
* 300g glutinous rice - soak overnight and drain well 糯米
Seasoning (B)
* 1/2 tsp salt 鹽
* 1 tsp sugar 糖
* 1 tsp oyster sauce 蠔油
* 1 tsp light Soya sauce 醬油
* 1 tsp Chinese wine 紹興酒
Method:
MARINATE chicken and meat with (A) for at least an hour. Steam glutinous rice for 45 minutes. Remove from the steamer and add in seasoning (B), then mix well.
Heat oil in a wok, lightly brown the shallots; add the mushrooms and stir fry well for 1 minute.
Lightly grease 5 to 6 small rice bowls. Arrange chicken meat, lean meat, mushroom and sausage at the bottom of the bowl. Top with steamed glutinous rice -- press down firmly to about three-quarters full and
sprinkle some water over the rice. Steam over boiling
water for 30 to 40 minutes.
Turn out steamed rice onto a small plate and serve
with chili sauce.
蔥爆牛肉 阿基師
蔥爆牛肉 (阿基師)阿基師教你做食材：嫩牛肉250g、青蔥5支、紅辣椒2支、蒜頭2顆、太白粉1小碟、蛋1顆、薑1塊調味料：米酒、醬油、糖、麻油、蠔油、香油、黑醋做法1.備料：牛肉切大塊、蔥切段(蔥綠與蔥白分開)、辣椒切段(去籽)、蒜頭切末、薑切 絲備用。2.醃肉：取水晶碗放入牛肉、米酒1匙、少許全蛋液、少許太白粉拌勻備用。3.調醬汁：取一小水晶碗，調入1匙醬油、1匙蠔油、少許米酒、蒜末拌勻備用。4.起鍋熱適量油，下薑絲、蔥白、蔥綠、辣椒爆香，盛起後，將爆香油倒入醃肉中。5.同上鍋，放入牛肉拌炒，再下步驟4及醬汁翻炒均勻，起鍋前下少許鍋邊米酒、烏醋即 可盛盤。小叮嚀：1. 牛肉要逆紋切，切大塊些口感會較好。2. 青蔥切之前先拍鬆，炒的時候易入味。Clip from 型男大主廚 - 2009.06.17
Category: Howto & Style
Tags:
葱爆牛肉 美食料理 曾國城 夏雨喬 天天美食 型男大主厨 型男大主廚 料理 5分钟出好菜 蔥爆牛肉
Japanese Cheese Cake Without Bain-marie / 免水浴日式轻乳酪蛋糕
Ingredients / 材料:
600 g Cream cheese (or German Quark)
100 ml Milk
90 g Sugar
6 pcs Egg yolks
60 g Corn flour
1 tbsp Lemon juice
2 tsp Vanilla extract
7 pcs Egg whites
A few drops White vinegar
2 tbsp Apricot jam
½ tbsp Water
600克 鲜奶油乳酪
100毫升 牛奶
90克 白砂糖
6个 蛋黄
60克 玉米粉
1大勺 柠檬汁
2小勺 香草精
7个 蛋白
几滴 白醋
2大勺 杏仁果酱
1/2大勺 水
Method / 做法:
Prepare a 26cm baking pan lined with a baking paper.
Soften the cheese to the room temperature. Add in milk and stir until it becomes smooth. Add in half of sugar, stir until the sugar is completely dissolved. Add the eggs one by one. Mix well after each addition. Sift the corn flour, lemon juice and vanilla extract and mix until all ingredients are well-combined.
Place egg whites and white vinegar in another bowl, whisking them until foamy. Gradually add the remaining sugar in 2 batches until the mixture stands in stiff peaks when the beaters are lifted. Fold the 1/3 of the egg white mixture into the cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Pour the batter into the prepared baking tin and level the surface. Bake in a preheated 175C/350F oven for about 30 minutes.
Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cheese cake.
Details => Forum
取一个26厘米的可脱底烤模，底部铺上烤纸备用。
室温回软奶油乳酪，加入牛奶搅拌匀滑。把一半砂糖加入乳酪中，充分打发到砂糖完全融化。加入蛋黄搅拌均匀，每次加一个，搅拌均匀后才继续添加。把玉米粉过筛加入，轻轻拌匀。加入柠檬汁和香草精搅拌均匀。
另取一个盆，把蛋白和白醋打到粗泡后，加入1/2砂糖，继续搅打至湿性发泡，再加入1/2砂糖打发至中性发泡。取1/3打发的蛋白加入蛋黄混合物中搅拌均匀后，再加入剩下的蛋白，将其轻轻捞拌均匀。
将蛋糕糊轻轻倒入备好的烤模，抹平表面后，入预热170C/340F的烤箱烘焙30分钟左右，直到表面着色。
把果酱和水混合，微波加热，把它扫在蛋糕面以增加光泽。
600 g Cream cheese (or German Quark)
100 ml Milk
90 g Sugar
6 pcs Egg yolks
60 g Corn flour
1 tbsp Lemon juice
2 tsp Vanilla extract
7 pcs Egg whites
A few drops White vinegar
2 tbsp Apricot jam
½ tbsp Water
600克 鲜奶油乳酪
100毫升 牛奶
90克 白砂糖
6个 蛋黄
60克 玉米粉
1大勺 柠檬汁
2小勺 香草精
7个 蛋白
几滴 白醋
2大勺 杏仁果酱
1/2大勺 水
Method / 做法:
Prepare a 26cm baking pan lined with a baking paper.
Soften the cheese to the room temperature. Add in milk and stir until it becomes smooth. Add in half of sugar, stir until the sugar is completely dissolved. Add the eggs one by one. Mix well after each addition. Sift the corn flour, lemon juice and vanilla extract and mix until all ingredients are well-combined.
Place egg whites and white vinegar in another bowl, whisking them until foamy. Gradually add the remaining sugar in 2 batches until the mixture stands in stiff peaks when the beaters are lifted. Fold the 1/3 of the egg white mixture into the cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Pour the batter into the prepared baking tin and level the surface. Bake in a preheated 175C/350F oven for about 30 minutes.
Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cheese cake.
Details => Forum
取一个26厘米的可脱底烤模，底部铺上烤纸备用。
室温回软奶油乳酪，加入牛奶搅拌匀滑。把一半砂糖加入乳酪中，充分打发到砂糖完全融化。加入蛋黄搅拌均匀，每次加一个，搅拌均匀后才继续添加。把玉米粉过筛加入，轻轻拌匀。加入柠檬汁和香草精搅拌均匀。
另取一个盆，把蛋白和白醋打到粗泡后，加入1/2砂糖，继续搅打至湿性发泡，再加入1/2砂糖打发至中性发泡。取1/3打发的蛋白加入蛋黄混合物中搅拌均匀后，再加入剩下的蛋白，将其轻轻捞拌均匀。
将蛋糕糊轻轻倒入备好的烤模，抹平表面后，入预热170C/340F的烤箱烘焙30分钟左右，直到表面着色。
把果酱和水混合，微波加热，把它扫在蛋糕面以增加光泽。
Japanese Cheesecake 2 / 轻乳酪蛋糕 2
Ingredients / 材料:
350 g Cream cheese (at room temperature)
120 ml Milk
5 pcs Egg yolks
150 g Sugar
50 g Cornstarch
2 tbsp Lemon juice
5 pcs Egg whites
½ tsp Lemon juice (or white vinegar) For glazing:
2 tbsp Apricot jam
½ tbsp Water
350克 奶油乳酪（室温）
120毫升 牛奶
5粒 蛋黄
150克 砂糖
50克 玉米淀粉
2大勺 柠檬汁
5粒 蛋白
1/2小勺 柠檬汁（或白醋） 表面涂酱：
2大勺 杏仁果酱
1/2大勺 水
Method / 做法:
Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.
Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.
Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake.
If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool.
Details => Forum
预热烤箱到175C/350F。26厘米蛋糕模底部和周圈都要铺上烤纸。如果你用脱底模的话，那么外层要严实包上一层铝箔纸以防水进入。
奶油奶酪和牛奶隔水加热软化后拌均。加入一半砂糖，蛋黄，玉米淀粉，和柠檬汁搅拌均匀。
把蛋白和柠檬汁或是白醋打至起粗泡，剩下的砂糖糖分3次加入，打至中性发泡呈硬挺状。
取1/3量蛋白加入蛋黄部份，轻轻拌合均匀。然后再和剩余蛋白轻轻拌合均匀即可。
将面糊轻轻倒入备好的烤模内，并将面糊表面抹平。将烤模放在己装热水的烤盘上，入预热175C/350F烤箱隔水烘焙大约60~70分钟。烤好后待凉才取出。
把果酱和水混合，微波加热，把它扫在蛋糕面以增加光泽。
注意不同的烤箱温度可能有所不同，当中要注意观察蛋糕表面的上色，如果已经上色，可以把炉火调低或是盖上层锡纸，继续烘烤至熟。蛋糕完全凉透才取出。
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