減壓治失眠 - 蜂蜜薰衣草花茶食譜 Lavender Tea with Honey Recipe

材料:
薰衣草(新鮮/乾花)                      1茶匙(乾花份量減半)
蜂蜜                                             1 茶匙
熱水                                             1杯
茶壼                                             1個                

Ingredients:
Lavenders (Munstead, fresh or dried)            1 Teaspoon (fresh); 1/2 Teaspoon (dried)
Honey                                                              1 Teaspoon
Hot Water                                                       1 cup
Teapot                                                             1 pot

做法:
Steps:
1. 把薰衣草洗淨印乾放進茶壼內,倒進熱水蓋上焗5分鐘.(我喜歡味道濃一點,焗了10分鐘)
1. Rinse then pat dry lavenders, put it in the teapot and add hot water, steep covered for 5 minutes. (I steeped for 10 minutes for deeper flavor)

2. 加入蜂蜜攪拌,即可飲用.
2. Stir in the honey and serve.

藏在廚櫃多年的手繪茶具,茶壼和茶杯可以層層叠,一看便愛上買了回家.下次試做新鮮玫瑰茶也要用它們呢.
Pretty hand-painted stacking teapots has been hidden in my cabinets for years, I fell in love with them once I saw them. Next time, I will use them to blew fresh rose tea.

茶杯內也有手繪圖案.
There are hand-paint flowers inside the cups.


心形的蓋頂.
Heart shaped lid top.

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蕃茄碎肉生菜卷食譜 Lettuce wrap with tomato, pork and rice fillings recipe

材料:
白飯              4碗
豬肉              3/4 磅
黑椒碎          1/4 茶匙
鹽                  1/4 茶匙(醃豬肉); 1 湯匙(烹調用,可隨個人口味加減)

麻油              1/4 茶匙
菜油              1 湯匙
米醋              1 湯匙
雞粉              1 湯匙  (可隨個人口味加減)
白胡椒粉       1/2 湯匙
葱花               1.5 湯匙
蒜蓉(切碎)     1 湯匙
洋葱(切粒)     1/4 杯
莞茜葉碎        2 湯匙
蕃茄(切粒)     4個(中)
生菜               1 棵

Ingredients:
Steamed Rice                   4 cups
Pork                                   3/4 pound
Black Pepper                    1/4 teaspoon
Salt                                    1/4 teaspoon (pork seasoning); 1 tablespoon (finish seasoning, to taste)
Sesame Oil                       1/4 teaspoon
Vegetable Oil                     1 tablespoon
Rice Vinegar                      1 tablespoon
Chicken Powder                1 tablespoon (to taste)
White Pepper Powder       1/2 tablespoon
Chopped Green Onion       1.5 tablespoons
Garlic (Minced)                   1 tablespoons
Onion (Diced)                     1/4 cup
Chopped Cilantro Leaves   2 tablespoons
Tomatoes (Diced)              4 medium size
Lettuce                                1 head

做法:
Steps:1. 將所有材料洗切好,生菜開半並小心分隔菜葉.
1. Wash and cut all ingredients,half the lettuce and separate the leaves carefully.




2. 將豬肉切粒放進食物處理器中,加入1/4茶匙鹽,黑椒碎和麻油攪碎.
2. Cut pork into small pieces and process in a food processor with 1/4 teaspoon salt, black pepper and sesame oil.

3. 在平底鑊中,用中火把菜油加熱.加入洋葱粒和蒜蓉炒約半分鐘.
3. Heat the vegetable oil in a pan, stir in the onion and garlic for 30 seconds.

4. 加入蕃茄粒煮至出水後,伴入米醋.
4. Add the tomatoes and cook until watery, then stir in the rice vinegar.

5. 將豬肉碎倒入煮熟.
5. Cook the pork thoroughly.

6. 加入莞茜碎煮約半分鐘.
6. Stir in cilantro for 30 seconds.

7. 倒入葱花煮30秒後,加入鹽和雞粉作調味(可隨個人口味加減),熄火即成.

7. Stir in green onion for 30 seconds, add salt and chicken powder to taste, heat off.

8. 將適量白飯和蕃茄碎肉加在生菜上卷起,即可食用.
8. Put desire amount of rice and pork filling on lettuce, roll it up and enjoy.

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蠔汁火腿蒸豆腐食譜 Steam tofu and ham with Oyster sauce Recipe

材料:
軟豆腐                  1磚
熟火腿(薄片)        4大塊/8小塊
葱花                      3/4碗
蠔油                      3湯匙
水                          3湯匙                    
糖                          少量(約1/8茶匙)


Ingredients:
Soft Tofu                                      1 piece
Cooked Ham (Thin Sliced)          4 big slices/ 8 small slices
Green Onion (Fine Chopped)      3/4 cup
Oyster Sauce                               3 tablespoons
Water                                           3 tablespoons
Sugar                                            a pinch ( about 1/8 teaspoon)

做法:
Steps:
1. 將豆腐切成小份,厚約0.5厘米(約1/4吋),舖在大碟上.
1. Slice tofu into slices, 0.5cm (about 1/4 inch) thickness each, place them on a big plate.


2. 火腿切成小正方形,放在豆腐片之間.
2. Cut ham into little squares, put them in between tofu pieces.




3. 在油鑊注入水,約1吋深,以大火加熱至水滾.
3. Add 1 inch deep water into a wok, heat it on high until boil.

4. 放入蒸架,調低至中火,將豆腐和火腿隔水蒸約3-4分鐘.
4. Place a steaming rack in the wok, lower the heat to medium, steam the tofu and ham for about 3-4 minutes.


5. 等候豆腐煮熱時,在小平底鑊中混和1/2杯葱花,蠔油,水和糖,以中火加熱至大滾後30秒即熄火.(注意:要不時攪拌以免煮燶)
5. While the tofu is steaming, combine 1/2 cup green onion, oyster sauce, water and sugar in a small pan on medium heat, let it boils for 30 seconds, then remove from heat. (P.S. Stir often to avoid burning.)

6. 把蒸好的豆腐取出,用小匙把蠔汁倒在表面,灑上1/4杯葱花作裝飾即成.
6. Take the steamed tofu out, use a small spoon to pour the cooked oyster sauce on top, then sprinkle the remaining 1/4 cup green onion as garnish.

Chinese recipes available for printing on http://thecook.hk/
請到http://thecook.hk/列印中文版食譜(文字版)

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