Sweet and Sour Lion's Mane Mushroom 咕嚕猴頭菇

Sweet and Sour Pork is one of the famous Cantonese dish, we can substitute the meat by the lion's mane mushroom which has a lot of nutrition, the substance is much like the chicken, and best for the people who first try the vegetarian dishes.  

Recipe:  (portion for 4 persons)

2 pcs                        lion's mane mushroom

1 small can               pineapple

half pc                      red pepper

half pc                      green pepper

1 pc                          egg

30g                           plain flour

20g                           corn starch

2 tbsp                       olive oil

@2 tbsp                    water and tomato sauce

@1 tbsp                    corn starch and water

1 tbsp                       sugar

3 tbsp                       white vinegar 

1 tsp                         salt 

Cooking method:  pan fried & bake

Procedure:

1)  Soak the mushroom for 3 hours to remove the smell, dry it and cut in small piece, bake the mushroom in 200c for 20 mins, when cool down, set aside; 

2)  Cut the pineapple/red & green pepper in small pieces, set aside;

3)  Dip the mushroom into the egg mixture, dip into the flour mixture until all over each piece of mushroom;

4)  Pour the oil in the pan over the medium heat, fry all the mushroom for 5-10 mins until golden, pour the other ingredients and fry another 5 mins; then put the tomato sauce/vinegar/sugar/salt, 

5) Immediate in a separate bowl, pour the mix the corn starch and water to the pan to thicken the sauce, done and serve.

**Enjoy!

咕嚕肉是著名的廣東菜之一，我們可以通過有很多營養的“猴頭菇”來替代肉類，它的物質很像雞肉，最適合誰首先嘗試素食菜餚的人。

方藥：（部分為4人）
2個                           猴頭菇
1小罐                        菠蘿
半個                          紅椒
半個                          青椒

1隻                           雞蛋
30克                         麵粉
20克                         玉米澱粉

2湯匙                        橄欖油
各2湯匙                     水和番茄醬
各1湯匙                     玉米澱粉和水 (混合）
1湯匙                        砂糖
3湯匙                        白醋
1茶匙                        鹽 

烹飪方法：煎及200c烤

做法：
1）浸泡猴頭菇3小時，以去除腥味，晾乾後切小塊，用預熱焗爐200℃烤猴頭菇20分鐘，待冷卻;

2）切小塊，待用菠蘿/紅色和青椒;

3）將猴頭菇快速放入蛋液及拿出，浸入麵粉／玉米澱粉混合物，直到每一塊猴頭菇遍佈麵粉，待用；

4）用中火，倒油入鍋裡，將淹了粉的猴頭菇炒5-10分鐘，倒入其它配料炒另外5分鐘; 然後做醬汁：把番茄醬/醋/砂糖/鹽放入炒，

5）立即在一個的碗內混合玉米澱粉和水，倒進鍋中以至汁濃稠，完成和服務。

Four Veggie Baked Bran 四喜烤麩

Shanghai cuisine has many appetisers are vegetarian and a little bit sweet - "baked bran" is one of the famous cold appetiser.  In Hong Kong, we can find the baked bran in the Shanghai grocery.  In the Chinese healthy diet, each colour represent the different organs of our body, in this dish there has some black ingredients of which good for the kidney.
Let's begin...

Recipe:  (portion for 4 persons)
100g                          baked bran
8 small pcs                 black fungus
5g                             citron day-lily
3 pcs                         mushroom
15 pcs                       peanut

2 tbsp                        veggie oil
2 tbsp                        dark soy sauce
1 tbsp                        soy sauce
1 tbsp                        rice wine
1 pc                           star anise
1 tsp                          pepper
a little bit                   salt 
1/2 cup                      water

Cooking method:  stew

Procedure:
1)  Soak the baked bran for at 1-2 hours, then boil in hot water until the smell is removed, dry it with towel and set aside;

2)  Soak the mushrooms, black fungus, citron day-lily and peanut separately until soften, then cut all the ingredients (incl baked bran) in even cube sizes, set aside;

3)  Put the oil in a pan on medium heat, first pan fry the baked bran for 5 mins, then put the other ingredients and spices and sauce, stir fry for another 5 mins, at last pour the water until boiled, then reduce to low heat and cook for 20-25mins (from time to time look after if there is enough water or not), until get a little of sauce, and done.

**Enjoy!

上海菜有很多開胃菜都是素食和有一點點甜的 - “烤麩”是著名的冷盤之一。在香港我們可以在上海雜貨店找到烤麩。在中國健康飲食裡，每種顏色代表了我們身體的不同器官，在這個菜具有良好的供腎的一些黑色栽料。
讓我們開始...

食譜：（4人份量）
100克                     烤麩
8小朵                     黑木耳
5克                        黃花菜
3個                        冬菇
15顆                      花生

2湯匙                     菜油
2湯匙                     老抽
1湯匙                     醬油
1湯匙                     紹酒或米酒
1個                        八角
1小匙                     花椒
一點點的鹽
1/2杯水

烹調方法：燜煮

做法：
1）浸泡烤麩1-2小時，然後在熱水中煮，直到氣味去除，用毛巾擦乾待用;

2）分別浸泡香菇，黑木耳，黃花菜和花生直到軟化，然後將烤麩，香菇，黑木耳切成立方體，待用;

3）放油在火鍋裡，用中火炒烤麩5分鐘，然後把其他配料和香料放入，翻炒5分鐘，最後倒入水煮沸，然後降低至小火燜煮20-25分鐘,（不時看看有沒有足夠的水），至收汁便做完。

**享受！

Deep Fried Dumplings 酥脆油角

I remember that before the Chinese New Year, we had been making the "Deep Fried Dumplings" at my Aunty's house with my brother, sister and all my cousins when we were kids :)  We just used the bottles to roll the dough and cut it with glasses because we didn't have the fancy utensils... So many good memories!  

Let's celebrate the Lunar New Year of 2016 with my first Dumplings.
The recipe is adapted from SiuKitchen who is a great Chef of Chinese pastry.

Recipe:  (about 30+ pcs)
Dough:
300g            cake flour
60g              iced water
60g              butter in dices
20g              sugar
1 pc             egg

Fillings:
80g              peanut grilled and chopped
40g              sugar
20g              sesame grilled
30g              desiccated coconut

Cooking method:  deep fried in 160c

Procedure:
1)  In a stand mixer to make the dough, put all the ingredients and just mix it slowly until all are well combined, cover the dough with wrap paper and keep it rest for 30 mins, set aside; 
(if there is no stand mixer, we can do by hands as well)

2)  In another bowl, mix well the ingredients of fillings, set aside;

3)  Use a rolling pins to roll out the dough in 0.2-0.3cm thick, then use a 6.5cm round cookies cutter to prepare the small pieces of pastry, cover with wrap paper to avoid become dry;

4)  Assembly： Place the small pastry on the palm with curve and fill in 1 tsp of fillings (don't put to much), leave the 2 layers' ends to close and made the dumpling with ruffles, cover with towel to avoid the pastry become dry, set aside;

5)  Use a small casserole, boil the veggie oil on low/medium heat to 160c, put the dumplings slowly in and deep fried until light golden, set aside until cool down and keep in the container maxi about 10-14 days.

** Enjoy!

我記得兒時過農曆新年，我們都去姨媽處做油角，與我的哥哥，妹妹和所有的表兄弟姊妹們，玩得非常開心:)  因為我們沒有花哨的器皿用具，我們只是用瓶子當麵團擀和杯子切麵。。。很多美好的回憶啊

！

用我第一次做的油角來慶祝2016年農曆新年吧！
配方是改編自SiuKitchen， 她是中國糕點的大廚師。

食譜：（約30幾個）
麵團：
300克                     蛋糕粉
60克                       冰水
60克                       牛油切丁
20克                       砂糖
1個                         雞蛋

餡料：
80克                       烤花生，切碎
40克                       砂糖
20克                       烤芝麻
30克                       椰蓉

烹飪方法：在160℃油炸

程序：
1）在攪拌機中放所有的配料來做麵團，用慢速將麵團結合起來，把麵團蓋上保鮮膜紙，並保持休息30分鐘，待用;（如果沒有攪拌機，我們可以用手做的。）

2）在另一個碗裡，攪拌餡料，待用;

3）用麵團擀將麵團擀開約0.2-0.3cm厚，然後用6.5厘米圓形餅乾切割成小圓塊，用保鮮紙覆蓋，避免變得乾燥;

4）組合：把小麵團放在掌心窩窩的，把一小匙的餡料放在中央（不要放得多），留下邊邊空間用來收口，並用母指把角仔褶邊，用毛巾蓋住以避免變得乾燥，待炸;

5）用一個小砂鍋，用低/中火煮沸蔬菜油到160℃，把角仔緩慢油炸（約十分鐘）時不時把角仔翻動，直到淡黃色，待冷卻後保存在容器內，約10-14天內食用完畢。

**盡情享受吧！