肉鬆冬菇蒸肉餅 Steamed Ground Pork with Shitake Mushrooms and Pork Sung

材料:
豬肉鬆、絞豬肉、冬菇、豉油、糖、水

想 d 豬肉唔好咁韌, 除咗 d 豬肉唔可以太瘦之外, 仲要加 d d 清水去搞搞搞, 咁蒸出嚟嘅肉餅就唔會韌嘞!

不過加咗肉鬆, 都會有 d 口感~

蠔油冬菇炆雞 Braised Chicken with Shitake Mushrooms in Oyster Sauce

材料:
冬菇、雞肉、豉油、蠔油、紹酒、水、糖、蔥

冬菇蝦米臘腸電飯煲有味飯 Rice with Preserved Sausages, Shitake and Dried Shrimps

超簡單美味電飯煲飯, 唔再係白飯咁簡單~

材料:

冬菇、蝦米、臘腸兩條、油菜莖

蝦米浸軟; 冬菇浸軟, 去艼, 切幼粒, 用豉油糖醃一陣; 臘腸用熱水洗一洗, 切薄片; 油菜莖切粒

米洗好, 放電飯煲(比平時用少小小水, 因為冬菇有水份) 我用咗半杯 brown rice, 兩杯 white rice (brown rice 要先煮五分鐘 or 用滾水焗十五分鐘至軟身)

電飯煲按製煮五至十分鐘至滾, 放其他材料煮至跳製焗五分鐘食得!

冬菇腐竹腸炆雞 Shitake Mushrooms and Beancurd Rolls with Chicken

嗰日行 chinese 超市, 又俾我發現咗新野

就係 e 個腐竹腸嘞

佢貌似腸粉咁一 look look

食落口感似麵筋嘅物體

其實係腐竹黎嘅!

腐竹, 我至愛呢~

炆個冬菇 & 雞 with oyster sauce, yummy oh!!~

材料:
雞肉、冬菇、腐竹腸、蠔油、豉油、糖


先將冬菇浸軟, 去艼, 一開四

腐竹腸解凍切段

雞肉用豉油 & 糖醃三十分鐘

白鑊煎腐竹腸至兩面金黃兜起

熱鑊落油, 大火將雞粒煎至兩面金黃兜起

冬菇用浸冬菇嘅水加點蠔油、 豉油 & 糖煮十分鐘, 加腐竹腸 & 雞粒, 加蓋用中火炆多十分鐘搞掂食得

北菇滑雞臘腸煲仔飯 Claypot Rice with Chicken, Shitake Mushrooms and Preserved Sausages

開年啦喂!!~

天寒地凍, 最好就黎個暖笠笠煲仔飯做 lunch!

米用 250克, 水就用 320克

先浸軟冬菇, 剪去艼 & 一開四

再醃雞粒: 用豉油、糖、紹酒、粟粉、麻油

臘腸用滾水沖一沖, 切薄片

再切兩片薑

先放米 & 水於瓦煲內, 用大火煮至滾

放雞粒、冬菇、臘腸、薑片係米面, 加蓋用中火煮大約十分鐘 (唔好中途開蓋)

聽到滋滋聲就轉細火繼續煮

一聞到少少燶味就熄火, 焗佢十五分鐘, 千祈唔好八八掛掛開蓋睇佢喎 --> 最難係 e 點 haha

煮個甜豉油: 用生抽老抽糖加三分一杯水煮滾搞掂, 美味煲仔飯食得! (鍾意咪烚多兩條菜囉)~ ^^

雙菇寬條扁粉絲扒紹菜 Mushrooms and Mungbean Noodles over Napa Cabbage

好快就黎 2011 喇, 你地準備好去迎接未呀?

2010 好嘅唔好嘅, 都好快成為過去. 成為歷史嘅新一頁.
開心嘅就繼續開心 d 啦, 唔開心嘅就要放開 d 睇開 d 喇~

新年新希望!!~ ^^

材料:
金菇、蠔菇、寬條扁粉絲、蝦米、黑胡椒、豉油、糖、薑片

忌廉蘑菇雞湯配螺絲粉 Cream of Mushroom and Chicken with Shell Pasta

煮咗個蘑菇忌廉湯再加個 pasta, yummy yummy 又一餐!! ^^

酥皮忌廉蘑菇雞湯 Cream of Mushroom and Chicken Soup with Puff Pastry Shell

酥皮湯~ 令我諗起以前喺香港嘅馬利奧餐廳. 佢有個酥皮海皇湯好正架!
好記得當時海運大廈有一間馬利奧, 中學時期嘅我去食過酥皮海皇湯, 當然一試難忘啦~ ^^


大概幾個月前, 我問男朋友仔生日想食d 咩, 佢就提過想食酥皮湯 or Chicken Pot Pie. haha. Chicken Pot Pie 就係更加洋化嘅 comfort food. hmm.. 都係想整酥皮湯多 d, 所以就試著整俾佢食!



個忌廉蘑菇雞湯係自己 from the scratch 煲架, 好味過 Campbell's 的多多聲! 其實都唔難煮, 你都試吓啦! d 材料仲 fresh 好多 tim~ 鐘意嘅又可以落多 d 蘑菇仔~

Ingredients:
2 packs fresh mushrooms(sliced)
1/2 onion(chopped)
4 cloves garlic
1 1/2 cup low fat milk
1/2 cup whipping cream
1 can chicken broth
1/4 teaspoon dried thyme
1 potato(chopped into small cubes)
1 bunch of spinach(use the leaves only)
2 pieces of chicken(cut into small pieces)
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper

Directions:
*In a small skillet, saute chicken over medium high heat for two minutes. Set aside.
*In a large skillet, saute onions and garlic for one minute. Add mushrooms and stir-fried for two minutes. Turn off heat and wait for it to cool down a bit.
*Mix low fat milk and whipping cream in a measuring cup.
*In a blender/ food processor, puree half the mushroom mixture with milk mixture till smooth.
*In a saucepan, melt the butter over medium low heat, whisk in flour. Add mushroom puree, chicken broth, chicken, potato, spinach, black pepper, thyme and the rest of mushroom mixture from the skillet; stirring constantly, bring it to a boil, cook for about 10 minutes or until thickened.

This is the frozen puff pastry sheets that I use, by Pepperidge Farm, super convenient:



~先解凍~
*Before you make the soup, it's recommended to put the pastry sheet out since you need to thaw it for about 45 minutes till it's easy to unfold and handle.

~預備蛋水~
Prepare egg wash: beat together 1 egg + 1 teaspoon of water

~加酥皮~
Fill a bowl with cream of mushroom and chicken soup and place onto a baking sheet. Trim pastry sheet into desire size that fits your bowl. Put the pastry sheet on top of the bowl and wrap around the edge. Brush egg wash onto the pastry sheet. Bake in 400˚F preheated oven for about 15 minutes or until golden brown. Ready to serve.

雞肉煙肉粒釀蘑菇 Stuffed Mushrooms with Ground Chicken and Bacon Bits

平時我最愛用蟹肉&火腿釀蘑菇, 今次搞搞新意思, 試用雞肉釀, 又唔錯 bor! ^^
食落去蘑菇有汁湧出, 所以唔洗煮個芡汁架喇.
我整嗰陣個面灑咗 d sea salt, 不過可以唔洗落都得, 因為 d bacon bits 咸~

材料:
蘑菇、絞雞肉、煙肉粒適量、老抽、蒜粉、莞茜粉、糖、橄欖油

做法:
1. 先醃雞肉: with 老抽、蒜粉、莞茜粉、糖, 搞匀備用。
2. 處理蘑菇: 洗淨(or 抹乾淨), 去艼, 艼切微粒備用。
3. 預熱焗爐 to 375˚F. 焗盤鋪鍚紙, 掃上橄欖油。
4. 白鑊 (means 唔洗落油), 中火將蘑菇煎 45秒, 目的: 將蘑菇底弄平。
4. 將煙肉粒&切碎了的蘑菇艼加入雞肉拌勻, 釀入剛煎好的蘑菇內, 放焗盤上, 入焗爐焗 25分鐘, 搞掂。

蒜蓉磨菇西冷牛柳粒 Sirloin Steak Cube with Mushrooms in Garlic Sauce

材料:
西冷牛扒、磨菇、蒜蓉、黑胡椒、鹽、糖、蒜蓉莞茜粉、雞湯

棉花雞 Steamed Bean Curd Chicken and Fish Maw Rolls

e 邊飲茶好少會有棉花雞 or 雞扎食, 真係勁 miss 香港嗰 d!!~
今次第一次整棉花雞~ 效果都唔錯, 可以再試吓買第二隻 ham 同埋用雞脾肉嚟整. 我後尾再煮多個蠔油芡汁仲正, 不過唔記得影相~

記得媽咪都好鍾意食棉花雞架~ 佢話一舊入面有幾樣野食 wor.. 我同意!!~ ;D

材料:
腐皮、雞肉、冬菇、魚肚、蠔油、豉油、砂糖、鹽

火腿蛋炒飯配磨菇 Ham and Egg Fried Rice with Mushrooms

Ingredients:
ham
eggs
mushrooms
onions
garlic
dried parsley
salt
pepper
sugar
shaoxing wine
cooked rice

蒜蓉磨菇雞球 Chicken with Mushrooms in Garlic Sauce

Ingredients:
2 pieces chicken
1 pack mushrooms
5 cloves garlic (minced)
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon salt
1 tablespoon sesame oil
1/2 teaspoon pepper
1 tablespoon shaoxing wine
1/3 cup chicken broth
2 teaspoons corn starch (mixed with water)

Directions:
* Clean mushrooms and removed stems. Slice into pieces; set aside.
* Cut chicken into pieces, marinated with soy sauce, white sugar, and salt for about an hour. Coated chicken with sesame oil right before cooking.
* Put oil in heated skillet, stir-fry garlic till light brown. Add chicken, stir-fry for about 3 minutes till medium well. Remove from skillet and set aside.
* Put mushrooms into skillet, fry for a minute, sprinkle with shaoxing wine. Add some chicken broth and pepper. Let cook for about a minute with lid on. Then put chicken back to skillet, cook for another 2 minutes till chicken is done. Add corn starch water for sauce thickening. Remove from pan; garnish with green onions and ready to serve.

蒜蓉香蔥炒雙菇 Stir-fried Enoki and Brown Beech Mushrooms with Garlic and Green Onions

材料:
1 pack enoki mushrooms
1 pack brown beech mushrooms
2 green onions (sliced)
5 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1 teaspoon dried parsley
1 tablespoon soy sauce
1 tablespoon shaoxing wine

做法:
* wash and cut stems off mushrooms; drain well.
* put oil in heated pan, pan fry garlic and half of the green onions for about a minute till light brown, add mushrooms. Sprinkle shaoxing wine; stir fry and mix well. Add sugar, salt, black pepper, white pepper, dried parsley and soy sauce. Stir fry for another 3 minutes; ready to serve.

免翁紐約 T-bone Porterhouse 牛扒

男朋友仔又有驚喜!!~ 今餐仲煎牛扒呢, 自家煎都可以浪漫一番, 唔一定下下去 steakhouse 食架. 最緊要係番心意 + 誠意嘛!!~ 好好味呀!!~ ;D

Large tenderloin + short loin = T-bone porterhouse. One piece contains two parts of steak cut. 一個字, 正!!~

配菜仲有紅酒 cutie 紅蘿白. 同埋蒜蓉磨菇 tim ah~ 兩個人食一塊扒, 又 sweet 又滿足!!~

香煎磨菇火腿雞蛋飯 Grilled Mushroom and Ham Rice Cake with Eggs

正正式式生米煮成熟飯, 西式鑊仔飯再煎成飯團!~

d 飯索晒 d 汁料, 好正架!!~ ;D

材料:
白米、雞湯、磨菇、火腿、雞蛋、洋蔥、蒜蓉、olive oil、莞茜粉

調味:
鹽、糖、黑胡椒粉、paprika 粉

做法:
1. 磨菇、火腿、洋蔥切粒備用。 雞蛋打匀, 加鹽&莞茜粉拌勻備用。
2. 熱鑊落 olive oil, 放蒜蓉&洋蔥爆香, 加磨菇、鹽、糖、黑胡椒粉、paprika 粉煮至水減少(磨菇會出水)。
3. 加白米&雞湯(分量大約係 1:2, 即係一杯米兩杯雞湯), 加蓋中火煮二十分鐘左右至水收乾。
4. 火腿&雞蛋加入鑊中兜匀同煮, 炒五分鐘至乾水煎至兩面金黃食得。

白汁蘑菇雞粒寬條麵 Chicken Linguini with Mushrooms in Creamy Sauce

e 排網上突然牽起一股白汁意粉熱. cooking blog 友都紛紛煮白汁意粉呢!~ haha 我都唔執輸煮埋一份!~ ;P

材料:
雞脾肉一大舊、蘑菇一盒、寬條麵、脫脂奶一杯半、忌廉1/3杯、雞湯1/3杯、牛油、橄欖油、麵粉兩湯匙、鹽適量

做法:
1. 雞肉切粒, 蘑菇切片。 寬條麵放滾水煮十至十二分鐘瀝乾水上碟。 奶&忌廉混合放微波爐叮熱備用。
2. 燒熱鑊, 中火煮溶牛油&橄欖油, 放兩湯匙麵粉, 炒兩分鐘, 分幾次慢慢落奶&忌廉, 邊落邊搞, 搞匀至粉粒完全溶解, 煮五分鐘左右。
3. 落鹽&雞湯, 大火煮滾, 落雞肉粒&蘑菇片, 中火煮十分鐘搞掂兜起淋在寬條麵上灑 d 莞茜碎食得。

咁樣煮白汁蘑菇, 好味過罐頭嗰 d 好多呀!!~ 你都試吓煮啦!~ ;D

金針冬菇雲耳蒸雞

嘩!!!~ 成隻雞連骨點搞呀?!?! 唔洗驚~ 買已經斬左件嘅雞就得啦!! 又俾我發現韓國人超級市場有成隻斬左件嘅雞賣, 真開心!!!~ 整 e 個金針冬菇雲耳蒸雞, 個人認為要用有骨嘅雞先至係至原汁原味至係正!~ ;P


BSC vs. KFC
為左健康理由, Bon Steamed Chicken 是好過 Kentucky Fried Chicken!!!~ ;P
傳聞金針冬菇雲耳蒸雞, 是一道歷久不衰的養顏美容名菜, 能解鬱除煩的菜式 wor! 咁, 我都信一 d 俾生完 BB 媽媽級食得嘅餸, 差極都唔會差得去邊嘅! heehee

食療知多 d~
冬菇: 降血脂、降高血壓、降膽固醇
金針: 性味甘涼, 有清熱利濕, 排毒、鎮靜安神
雲耳: 味甘、性平, 潤肺生津、益氣、強心補腦、降血脂、通血管
紅棗: 強心補血、補脾胃

材料:
雞、冬菇、金針、雲耳、紅棗 、薑、生抽、老抽、糖、鹽、蠔油、麻油

做法:
1. 雞洗淨抹乾, 用生抽、老抽、糖、鹽醃過夜備用。
2. 冬菇浸軟去蒂, 金針、雲耳、紅棗浸軟備用。
3. 薑切片, 雞再用少許蠔油、麻油撈匀, 跟所有材料一起隔水大火蒸三十五分鐘即成。

備註:
- 我 d 雞比較大舊, 所以要蒸三十五分鐘, 中途水乾仲要加滾水同埋反下 d 雞, 如果你 d 雞係細舊 d 同埋蒸嗰時無疊住嘅話, 就唔洗蒸咁耐同埋唔洗反雞. Enjoy!~

紅酒牛肉蘑菇螺絲粉 Fusilli Pasta with Beef and Mushrooms in Red Wine

得閒飲番杯, 對身體都好架! 可以減低心臟同埋血管等疾病啦, 又有抗氧化嘅功用. horhorhor.. 咁就梗係無人叫你係咁隊啦! 正所謂~ 飲得唔好 sai(浪費), 枝紅酒開左飲唔晒, 用黎煮餸就最啱. 白酒配海鮮, 紅酒配紅肉. 紅酒用黎煮牛肉, 個味好夾架! 煮嗰陣因為火力猛, 酒精都會揮發晒, 煮完小朋友應該都食得架!~ ;P

材料:
牛肉、蘑菇、洋蔥、蘆筍、螺絲粉、豉油、紅酒、茄汁、唿汁、水、糖、蒜蓉

做法:
1. 先把螺絲粉放大煲水中煮八至十分鐘, 隔水, 放碗中備用。
2. 牛肉用紅酒、豉油、糖醃一會。 洋蔥切絲, 蘑菇用掃掃乾淨, 去蒂, 略洗備用。
3. 蘆筍洗淨切段, 出水備用。 紅酒、茄汁、唿汁、水、糖放碗中撈匀做調味醬汁備用。
4. 熱鑊落油, 先將牛肉爆至七成熟, 兜起。
5. 熱鑊落油, 先爆香蒜蓉, 加入洋蔥炒一會再加磨菇同炒, 加入調味醬汁煮至滾, 牛肉回鑊一同兜匀搞掂畢起放螺絲粉上食得。

蟹肉火腿釀蘑菇 Stuffed Mushrooms with Crab and Ham

我的至愛 - 蟹肉火腿釀蘑菇!!!~ ;D
以前去 J.J. Cafe 都會叫黎食. 出去外面叫蟹肉火腿釀蘑菇都幾唔抵食架. 價錢同你叫個燴飯差唔多, 但係食唔飽人嘅. 自己整其實超容易, 只要將 d 蟹柳 & 火腿切細細粒再撈埋奇妙醬放到菇菇上攞去焗爐焗就得架喇.

材料:
蘑菇、蟹柳、火腿、bacon bits、grated cheddar cheese、奇妙醬

做法:
1. 蘑菇去蒂, 用掃掃乾淨, 用清水略沖。
2. 蟹柳、火腿切微粒, 放碗中加少許 bacon bits & 奇妙醬撈匀。
3. 把蟹柳火腿混合物釀入蘑菇中, 放已掃油焗盤上, 再加少許 grated cheddar cheese。
4. 放入已預熱的焗爐用 350˚F 焗十五分鐘左右. 再用高溫 broil 兩分鐘即成。

備註:
- 蘑菇唔好用水浸黎洗, 因為菇菇好索水架. 用個掃掃下佢再用水沖一沖就得架喇~


Ingredients:
mushrooms
imitation crab meat
ham
bacon bits
grated cheddar cheese
miracle whip

Directions:
* Remove stems from mushrooms, use a brush to swipe the mushrooms clean and roughly rinse with water.
* Minced crab meat and ham. In a medium bowl, mix in bacon bits and miracle whip till well combined.
* Fill the cap of mushrooms with round spoonfuls of filling and place them onto slightly greased baking pan. Sprinkle top with grated cheddar cheese.
* Bake in 350˚F preheated oven for about 15 minutes. Broil for 2 minutes with high heat. Ready to serve.

Notes:
- Fresh mushrooms don't need much cleaning and shouldn't be immersed in water. Just a couple of swipes with a brush and gently rinse will do.