年菜食譜 Chinese New Year Recipe

美食.烹飪     2022年12月20日

家傳客家芋頭扣肉 Hakka Steamed Pork Belly with Taro

客家芋頭扣肉 Hakka Steamed Pork Belly with Taro

分量:2碗(中)陶瓷碗的客家芋頭扣肉 主要材料: 600克 五花肉 600克 芋頭 (去皮,切成厚片) 1小塊姜 (切片) A) 醬料 2 塊 南乳 + 1湯匙 南乳汁 1 湯匙 蚝油 2 湯匙 醬油 1 湯匙 五香粉 1 湯匙 麻油 1 湯匙 白糖 1 茶匙 黑醬油 2湯匙 五加皮/白酒 6-8瓣 蒜米碎 80ml 清水

Hakka Steamed Pork Belly with Taro Serving Size: 2 bowls (medium) of Hakka Steamed Pork Belly with Taro in a ceramic bowl Ingredients: 600g pork belly 600g taro (peeled and cut into thick slices) 1 small piece of ginger (sliced) A) Marinate Sauce 2 pieces Red Beancurd + 1 tbsp Red Beancurd juice 1 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp five-spice powder 1 tbsp sesame oil 1 tbsp sugar 1 tsp dark soy sauce 2 tablespoons wu chia pi wine/white rice wine 6-8 cloves minced garlic 80ml water

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宮保雞丁

材料: 250克 雞胸肉 (切小粒狀) ***加入1茶匙生抽,1/2茶匙胡椒粉,1茶匙麻油,1茶匙花雕酒,少許鹽,1茶匙粟粉,混合抓均勻,腌制半小時,備用 輔料: 2瓣 蒜(剁碎) 少許 薑片 5-7條 辣椒干(切小段,泡浸水裡5分鐘,備用) 1粒 大蔥 (切塊) 少許 紅蘿蔔 (切片) 青蔥 (切段,蔥白蔥綠,分開) 少許 烤香的腰果 醬汁: 1湯匙 白糖 半茶匙 鹽 1湯匙 生抽 1湯匙 番茄醬 1湯匙 浙醋/黑醋 1茶匙 黑醬油 1湯匙 花雕酒 1茶匙 粟粉

Easy Kung Pau Chicken Recipe Ingredients: 250g chicken breast (cut into small pieces) ***Add 1 teaspoon light soy sauce, 1/2 teaspoon pepper, 1 teaspoon sesame oil, 1 teaspoon Huadiao wine, a little salt, 1 teaspoon cornstarch, mix well, marinate for half an hour, set aside Other ingredients: 2 cloves garlic (minced) A pinch of ginger 5-7 dried chilies (cut into small sections, soak in water for 5 minutes, set aside) 1 green onion (cut into pieces) carrots (sliced) Shallots (cut into sections, scallions, white and green, separate) Some roasted cashew nuts Sauce: 1 tbsp sugar 1/2 teaspoon salt 1 tbsp light soy sauce 1 tbsp tomato paste 1 tbsp black vinegar 1 teaspoon dark soy sauce 1 tbsp Huadiao wine 1 teaspoon cornstarch

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【佛缽飄香】

做法(金玉滿堂喜迎春) 傻大姐今天做的是一道大馬華人很喜愛的賀年菜肴【佛缽飄香】。【佛缽飄香】又稱金玉滿堂喜迎春 !芋泥圈裡面可以配搭宮保雞丁/炒雜菜蝦球,帶子等食材,意頭好,帶喜慶又好吃!

食材:

【芋泥圈】 食材: 250克 芋頭 40克 小麥澄粉 / 澄麵粉 30毫升 熱水 30克 白蘭他/白油/食油 1 茶匙 糖 半茶匙 鹽 半茶匙 五香粉 雜錦蝦球的做法Stir-Fried Mixed Vegetable with Prawn: https://youtu.be/qPLmJ05-Jzw 宮保雞丁做法 Easy Kung Pau Chicken Recipe: https://youtu.be/t4xVMcik0f0 【Golden Yam/Taro Ring】 Ingredients: 250g Yam/Taro 40g wheat starch 30ml hot water 30g Planta butter/shortening 1 tsp sugar 1/2 teaspoon salt 1/2 teaspoon five-spice powder Stir-Fried Mixed Vegetable with Prawn: https://youtu.be/qPLmJ05-Jzw Easy Kung Pau Chicken Recipe: https://youtu.be/t4xVMcik0f0

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碗仔翅 此食譜可製作5-6人份。

食譜: 雞胸肉 1塊 素魚翅、冬粉-150克 (素魚翅洗凈即可/如果是冬粉,需泡浸軟,剪半) 蟹肉 100克 (沒有蟹肉,可以用蟹柳代替) 幹瑤柱 適量 (泡浸1小時至軟,拆成條狀) 香菇 2-3 粒 (泡浸軟,切絲) 黑木耳 3-4朵(泡浸軟,切絲) 水 1200 ml 姜 一小塊 (拍扁) 小蔥 2-3粒(拍扁) 調味: 蠔油 1湯匙 老抽 半湯匙 醬油 1湯匙 鹽 1茶匙 糖 1茶匙 胡椒粉 少許 紹興酒-1湯匙 勾芡: 玉米粉 - 2 大湯匙 蛋花: 雞蛋-1 粒 (打散)

Shark Fin Soup Serving : 5-6 people Ingredients: 1 piece of chicken breast Vegetarian shark's fin, winter noodles 150g (vegetarian shark fins can be washed well / if it is winter noodles, soak and soften, cut in half) 100g of crab meat (you can use crab fillet instead) Dried scallops (soak for 1 hour until soft, disassemble into thin strips) Shiitake mushrooms 2-3 pieces (soak and soften, slices) 3-4 black fungus (soak and soften, cut into thin strips) Water 1200 ml A small piece of ginger (patted flat) Shallots 2-3 pieces (flattened) Seasoning: 1 tbsp oyster sauce 1/2 tbsp of dark soy sauce 1 tbsp of soy sauce 1 teaspoon salt 1 teaspoon sugar A pinch of pepper 1 tbsp Shaoxing wine Thicken: Corn flour-2 tbsp + 2tbsp water Egg flower: 1 egg (beaten)