Chinese Style Mixed-Vegetables 杂菜

Ingredients :

1. cauliflower

2. broccoli

3. bell pepper

4. baby corn

5. carrot

6. garlic

Method :

1. cut all the vegetables into bite size… keep aside…

2. sauté some minced garlic until fragrant…

3. put in the carrot first ( carrot require more time to cook ), stir for a while…

4. add in broccoli, cauliflower and baby corn, stir …

5. add in a bit of water ( the heat from water vapor helps speedup the cooking ) …

6. lastly, add in the bell pepper…

7. sprinkle some salt to taste.

8. ( alternatively, can add in some oyster sauce or fermented beancurd )

9. serve hot.

Chicken Floss Lettuce 鸡肉松生菜

In a pot, add in a bit of water, about ⅕ of the pot. ( No need to fill the pot with lots of water.  More water means more energy for heating and more water to waste )

Bring the water to boil.  Add in some cripshead lettuce into the boiling water, mix a bit.  Close the cover to allow the hot steam to do the job.   ( don’t overcook the lettuce )

After a minute or so, kill the flame.  Add a bit of olive oil and salt, stir to mix.
Drain the water.   Put the lettuce on a plate.  Sprinkle with some chicken floss.

党参鸡汤

党参  ( 药名 : radix codonopsis  ) 与鸡腿砂煲内炖数小时即可.

酱多种。。。酱油

酱油 / 豉油 (廣東) / 豆油 (福建) (soy sauce ) 是一种具東亞特色用于烹飪的調味料。除了華人之外，日本人、朝鮮人及東南亞各民族均普遍使用。制造酱油一般以大豆为主要原料，加入水、食鹽经过制麴和发酵，在各种微生物繁殖时分泌的各种酶的作用下，酿造出来的一种液体。制作酱油的原料在各地有所不同，使用的配料不同，风味也不同，比较特别的是魚露。

起源

醬油是由『醬』演變而來，而醬油之釀造純粹是偶然地發現，最早的醬油起源於中國古代皇家使用的調味料，是由鮮肉醃製而成，與現今的魚露製造過程相近，因為風味絕佳漸漸流傳到民間，後來發現大豆製成風味相似且便宜，才廣為流傳食用。

釀造法

釀造法 : 以大豆、脫脂大豆、黑豆、小麥、米等穀類，經蒸煮或以其他方法處理並經培養麴菌製成之「醬油麴」，或在此加入蒸熟米或蒸熟米以麴菌糖化，並注入食鹽水，或加生醬油、醬油醪使其發酵、熟成者。

用來醱酵的微生物一般为 :

- Aspergillus oryzae，Aspergillus sojae， Aspergillus tamari

- Saccharomyces cerevisiae

- Bacillus spp

- Lactobacillus spp

速釀法 : 以酸分解或酵素水解植物性蛋白所得之胺基酸液，經添加醬油醪、生醬油等再發酵熟成者。

混合法 : 在前二種方法中添加酸分解法（及）酵素水解所得者。

    

種類

生抽/醬清/头油 ( light soy sauce )

生抽以大豆和麵粉作為主要原料，人工接入種麴，經天然曬製及發酵而成。

生抽色澤較淡，呈紅褐色，味道較鹹。在烹调中主要用来調味。

老抽/酱油 ( dark soy sauce )

老抽是在生抽的基础上加入焦糖，经特殊工艺制成的浓色酱油，适合肉类增色作用。老抽不适宜用于点蘸、凉拌类菜肴。

老抽不适合放在温度高的地方，也不适合放置在阴暗潮湿处，开启后需要常温保存，冷藏更佳。

醬油膏 ( thick soy sauce )

酱油膏是特种酿造酱油晒炼的加工品，风味优良，经久不坏。

甜酱油  ( sweet soy sauce )
带有甜味的酱油。以糖拌老抽或生抽而成。

草菇老抽 ( mushroom dark soy sauce )

优质老抽中加入新鲜草菇 ( Volvariella volvacea ) 汁 ，多番晒制，几滴就上色，适用于红烧及烹调深色菜肴。

Edible Mushrooms - Agaricus

Agaricus biporus is an edible mushroom native to grasslands in Europe and North America.  The earliest cultivation was made by French botanist Joseph Pitton de Tournefort in 1707.

It is widely consumed in Asian as canned button mushroom, since early 1970s.  Fresh Agaricus mushrooms are available in Asian markets only after the 2010s.

canned button mushroom

It has 2 colour states while immature : white and brown, both have various names.  When mature, and the cap is open, it has yet another different name.

When immature and white, it is known as common mushroom, button mushroom, white mushroom, champignon mushroom, etc.

When immature and brown, it is known as Swiss brown mushroom, Roman brown mushroom, Italian mushroom, cremini mushroom,  brown cap mushroom, chestnus mushroom, Portabollini, etc.

When mature, it is known as Portobello mushroom, champignon de Paris, etc.

fresh white button mushroom

fresh brown button mushroom

fresh Portobello mushroom

Edible Mushrooms - 木耳

秋木耳

毛木耳

Auricularia polytricha丨Auriculariaceae

 黑木耳

Auricularia auricula-judae 丨Auriculariaceae

皱木耳

Auricularia delicata丨Auriculariaceae

  

 白木耳, 银耳

Tremella fuciformis 丨Tremellaceae

Edible Mushrooms - 香菇 Shiitake

香菇（Lentinus edodes），又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸，是一种食用真菌。

一般食用的部份為香菇子實體，鲜香菇脱水即成乾香菇，便于运输保存，是一种重要的南北货。乾鲜香菇在中国菜中广泛使用。烹饪时需将乾香菇先行泡水发制。素三鲜中，香菇往往作为其中的一鲜出现。在斋食中，香菇亦为重要原料之一。

花菇

干鲜香菇

新鲜香菇

歷史

中國早在漢朝就有人工栽培的記載，见於王祯所著《农书》。在臺灣，日本殖民者於1909年在埔里以人工椴木法種植成功，至1970年發展以太空包種植。

日本在378年前就有人工栽培的記錄，但這僅是將椴木放置在有香菇生长的森林中，讓香菇自然產生的孢子掉落在椴木上生長。

種類

香菇品種依菇體大小分類為大葉種、中葉種、小葉種，依生產季節又分為春菇、夏菇、秋菇、冬菇，还可以按栽培基质、出菇周期、出菇温度的不同划分，另外尚有野生的野生菇。

在日本则分為冬菇（どんこ）與香信（こうしん），均是來自中文的稱呼。在春天裡氣溫尚低時，生長較慢。因此在冬天與春天中濕度低，空氣乾燥，所以在菇傘表面生成裂痕，看起像花朵，因此稱謂天白冬菇；茶色者稱謂茶花冬菇，其外觀佳，質良，所以價格較高。天氣較暖後，香菇花蕾長出後，幾天內就開傘，傘部大且薄。將其晒乾者，就是香信。特征介於香信與冬菇中間者稱为香菇（こうこ），這種菇因為傘大且厚，吃起來咬感足，所以受到消費者的歡迎。

人工栽培

香菇的人工栽培最初於1942年由日本人森喜作博士研究成功於製成所謂「種駒」（たねごま，象棋棋子狀菌種）而開始這種種植法。這是將木材切成如棋子大小，將其裝於庶口瓶，加上營養分、水等，經殺菌後，接種純粹培養的菇菌絲後，讓其在適溫下培養者。取出長滿菌絲的種駒木片，做為種菌。另一方面，在段木上打適當的一小洞，再將此種駒塞入此洞。然後，將此段木放在森林裡，澆水，保持適當的溫、濕度，光照等使其長滿菌絲，以及長出香菇。

森博士將以此法設廠大量生產，更努力於品種改良，使其一年四季都可生產，这样产量就不易受到天气情况的影响，有助於農民的生产。

Edible Fresh Mushrooms - Pleurotus

Common name : oyster mushroom, 蠔菇, 側耳, 糙皮側耳, 黑牡丹菇, 平菇

Scientific name : Pleurotus ostreatus

Common names : king trumpet mushroom, French horn mushroom,

king oyster mushroom, king brown mushroom,

boletus of the steppes, trumpet royale, cardoncello,

杏鮑菇, 刺芹菇, 刺芹側耳, 새송이버섯, eringi (エリンギ)

Scientific name : Pleurotus eryngii

Common names : 白灵菇

Scientific name : Pleurotus eryngii var tuolensis

Edible Fresh Mushrooms

 

Common names : hatake-shimeji (ハタケシメジ)

Scientific name : Lyophyllum decastes

Common names : hon-shimeji (ホンシメジ)

Scientific name : Lyophyllum shimeji 

Common names : buna-shimeji  (ブナシメジ ), 

brown beech mushroom, brown clamshell mushroom

Scientific name : Hypsizygus tessellates

Synonym : Hypsizygus marmoreus

Common names : bunapi-shimeji (ブナピー), 

white beech mushroom, white clamshell mushroom

Scientific name : Hypsizygus tessellates ‘hokuto shiro #1’

Common names : 茶樹菇, 

velvet pioppini, black poplar mushroom

Scientific name : Agrocybe aegerita

 Common names : enokitake (エノキタケ), enoki, 

金针菇, golden needle mushroom, 팽이버섯, lily mushroom

Scientific name : Flammulina velutipes

Common name : paddy straw mushroom, straw mushroom, 草菇

Scientific name : Volvariella volvacea

Nasi Goreng Petai

First, sauté 3-5 cloves of minced garlic.  Add in some minced meat and diced carrot as well.  Then, add in the petai and sliced aubergine.   Stir-fry all ingredients till properly cooked.   Add in extra salt to taste.

Lastly, add in the cooked rice, stir to mix all the ingredients.  

Serve hot.

Sea Cucumber with Leek Soup 海参韭蒜汤

Using small flame, simmer a pork soup with few slice of ginger, in a claypot.   When the soup is done, add in the sea cucumber and Chinese wine, cook for few more minutes.   Lastly, switch off the stove and add in the sliced leek.  Wait till the leek is cooked.  Serve hot with rice.

Claypot Beef with Daikon Soup

 Ingredients :

1. Daikon, 1 piece

2. Beef

3. garlic

4. pepper powder

5. salt to taste

Method :

1. slice the daikon vertically into 1” thick

2. cut the beef into ½” slice

3. put all the ingredients into a claypot

4. sprinkle some pepper power

5. fill in water till ⅘full.

6. simmer until the pot is ½ full. 

7. add salt to taste

8. garnish with spring onion (optional)

焖鸡腿韭蒜 Claypot Chicken with Leek

材料

1. 鸡腿一个，去皮去骨，切丁

2. 韭蒜一根，切长4cm

3. 马铃薯一粒，切丁

调味

4. 大蒜数片，剁碎

5. 绍兴酒，少许

6. 糖，少许

7. 生抽，少许

做法

1. 鸡腿且丁后以生抽、糖、绍兴酒腌泡。

2. 瓦煲加热、上油，微炒蒜米至香。

3. 鸡腿肉加入瓦煲，微炒。

4. 加入马铃薯丁，搅拌。

5. 微火焖熟。

6. 鸡肉熟后，加入蒜，熄火。瓦煲耐热，余温足以焖熟蒜根。

Homemade Honey Lemon Marmalade

Clean a whole lemon thoroughly.  Cut it into 1cm cubes.

Fill the cut lemon into a glass jar.  Poor the jar with honey until ⅓ full.

Close the lid and keep the mixture in the fridge ( or somewhere cool and dry ).  The peel and pulp will (hopefully) break down into a marmalade-like mixture.

Believe it or not !  The marmalade is said to be a good remedy for sore throat and cough. 

Moka Pot

Moka pot is a stove-top coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee.

It was patented in Italy by Luigi De Ponti for alfonso Bialetti, in 1933.  Bialetti Industrie continues to produce the same model under the name “Moka Express”. 

Traditionally, moka pots are made of aluminium and are used over a flame or electric range.  The aluminium moka pots cannot be used on induction stoves.

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