tag:blogger.com,1999:blog-45732114419400666402026-09-14T14:49:19.010-07:00簡易食譜和煮食樂趣分享的部落格 blog. 附圖片, 步驟和做法. 只要用心烹調, 用簡單的材料都可泡製美食.Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger1046125tag:blogger.com,1999:blog-4573211441940066640.post-91724650534206169712026-09-14T14:34:16.153-07:002026-09-14T14:49:19.010-07:00<p>這款<strong>香蕉蛋糕</strong>（Banana Cake）是處理過熟香蕉的絕佳選擇，做法簡單迅速，口感香軟幼滑且充滿濃郁果香。只需簡單攪拌即可輕鬆出爐，讓你在家輕鬆享受烘焙的樂趣與美好滋味。</p> <div style="text-align: center; margin: 20px 0;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vq2oqoew4gdDkfc1VTvxX1no0rMrQUdy2SAhAMQLe0kvvGQp6B7gY7JFl9tuJYDcvHx3M1TikOoVauQStw6FhnuQyXl4vY8EA13FmlxiC1ZUkc7zWfNLyQcWuJGYlzG7u47Ngh28LmizpWr0GuPBzUs-uYa2Id9091ZpIYosXvG-ir1FgemlNp-03oE9/s1600/Banana%20Cake01.jpeg" alt="香蕉蛋糕 Banana Cake" title="香蕉蛋糕 Banana Cake" width="600" height="900" loading="eager"> </div> <p>這道快靚正的零失敗家常甜品，不需要複雜的打發技巧與專業器具。無論是搭配下午茶還是作為日常點心，都能為家人帶來溫暖又滋養的滿足感。</p> <a href="https://www.christinesrecipes.com/2008/04/banana-cake-recipe.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com195tag:blogger.com,1999:blog-4573211441940066640.post-61135101061520483042026-09-13T22:49:32.420-07:002026-09-13T22:49:32.427-07:00<p>這道<b>椰香豆蓉班蘭冰皮月餅</b>結合了天然班蘭葉的清新香氣與香濃軟糯的豆蓉餡，是中秋節最受歡迎的自製冰皮月餅食譜之一。只需掌握簡單的麵團蒸煮與搓揉技巧，就能輕鬆做出媲美名店品質的中秋精緻甜品。</p> <br> <div style="text-align: center; margin: 20px 0;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvrsoxLl_ID8rvvjY8gCDMMe7Ax-xdu9n6mu3az6d-A1YfBNHhgW9B3YhJGxHbGnP3dYQCSmG290U8EMp4tyCnexDtntT5bU13MVMRL_TqT3cmz3ZSFSPa1lz6mK6OciAXm97H97P6h0/s1600/%25E7%258F%25AD%25E8%2598%25AD%25E5%2586%25B0%25E7%259A%25AE%25E6%259C%2588%25E9%25A4%2585+Pandan+Snow+Skin+Mooncakes01.jpg" alt="椰香豆蓉班蘭冰皮月餅 Pandan Snow Skin Mooncakes" title="椰香豆蓉班蘭冰皮月餅 Pandan Snow Skin Mooncakes" width="600" height="749" loading="eager"> </div> <p>在中秋佳節與家人團聚時，親手製作這款色彩自然的班蘭冰皮月餅，既能滋養身心，又能分享滿滿的感恩與祝福。配上一杯清香好茶，品嚐爽口不油膩的完美口感，讓佳節時分更加溫馨美滿。</p><br> <p>無論在香氣，味道和顏色，很難找到別的材料取代。澳洲布里斯本雖沒有新鮮的班蘭葉，但用急凍的，也蠻不錯。</p> <a href="https://www.christinesrecipes.com/2012/08/pandan-snow-skin-mooncakes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com116tag:blogger.com,1999:blog-4573211441940066640.post-91953651897506303312026-09-09T23:26:45.627-07:002026-09-09T23:26:45.634-07:00<p>想製作出清甜不膩又帶有淡淡奶香的月餅，這款自製<b>椰香綠豆蓉</b>絕對是不可或缺的靈魂餡料。將去衣綠豆蒸至軟爛，再融合香濃椰奶與油脂拌炒，質地細緻綿密，無論做成冰皮月餅、中秋廣式月餅或各式中式糕點都非常適合。</p><br> <p>自家製作餡料雖然需要一些耐心與時間，但能精準掌控甜度與油脂，完全無人工添加物。用一份用心與恩典滋養家人的味蕾，呈現出「快靚正」的質感生活，付出的汗水絕對值得。</p> <br> <!-- FEATURED HERO IMAGE --> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2012/08/mung-bean-filling.html"><img alt="椰香綠豆蓉 Mung Bean Filling01" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu-GaqYo-dv-r0910UZALSxcPGujjpgPvHMptp46jR1JQ-_e9sc-hVUkqLSXp43QOGOv8d_2osiF2Fl2V28DYRfBHi5hWgsPSA5cfSWMs_MAg0w176VznxMX2-QYiLLaOPLP6sNTLuos/s1600/%25E6%25A4%25B0%25E9%25A6%2599%25E7%25B6%25A0%25E8%25B1%2586%25E8%2593%2589Mung+Bean+Filling01.jpg" height="900" title="椰香綠豆蓉 Mung Bean Filling01" width="600" loading="eager"></a></div> <a href="https://www.christinesrecipes.com/2012/08/mung-bean-filling.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com46tag:blogger.com,1999:blog-4573211441940066640.post-26456265714400300332026-09-08T09:51:52.103-07:002026-09-08T12:22:00.534-07:00<p>這款經典的<strong>班蘭戚風蛋糕</strong>採用新鮮班蘭葉榨取天然汁液，搭配香濃椰汁，製作出質地極致輕軟、帶有獨特東南亞草本清香的夢幻甜點。</p> <br> <div style="text-align: center; margin: 20px 0;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9JJysh3-x9peif4OJnMiUUOJqr5dY6EUfIrnggqFD2V3NLbDufsPy1S1P_m0KW9lrtnYgqpxFGeXkVR1YySvTtG_ijxVPOyPtEzfjSZ4DHDThCBpzwXKr6U7ZS2OeR0CwC9b7jxMB3I/s1600/%E7%8F%AD%E8%98%AD%E6%88%9A%E9%A2%A8%E8%9B%8B%E7%B3%95+Pandan+Chiffon+Cake01.jpg" alt="班蘭戚風蛋糕 Pandan Chiffon Cake01" title="班蘭戚風蛋糕 Pandan Chiffon Cake01" width="600" height="900" loading="eager"> </div><br> <p>運用簡單高效的烘焙步驟與蛋白打發技巧，在家就能輕鬆做出媲美專業烘焙店的蓬鬆口感，讓每一口都充滿感恩與滋養身體的純粹美味。</p> <a href="https://www.christinesrecipes.com/2013/06/pandan-chiffon-cake.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com83tag:blogger.com,1999:blog-4573211441940066640.post-83689986254243726142026-09-06T22:40:55.208-07:002026-09-06T22:40:55.231-07:00<p>這道經典的<b>金針雲耳蒸雞</b>是超受歡迎的港式家常餸，雞肉鮮嫩多汁，雲耳與金針吸滿雞汁精華，簡單快煮又營養均衡，絕對是忙碌日常中令人念念不忘的經典好滋味。</p> <br /> <div style="text-align: center; margin: 20px 0;"> <img alt="金針雲耳蒸雞 Steamed Chicken with Wood Ears and Dried Lily Flowers01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPecbgYyhanNbF5EemOg74UQFOA5LspXN9csd1p0OINjIk1Mig-qH_u6d4ucL5QE4LelYnqIyyN4kntRKs3o53_tnW5IYvk39b4AmbDfw50IdfAkDfTFvB3vRBd406NyNkNdKRFd9hcgc/s800/%2525E9%252587%252591%2525E9%252587%25259D%2525E9%25259B%2525B2%2525E8%252580%2525B3%2525E8%2525B8%2525B8%2525E9%25259B%25259E%252520Steamed%252520Chicken%252520with%252520Wood%252520Ears01.jpg" title="金針雲耳蒸雞 Steamed Chicken with Wood Ears and Dried Lily Flowers01" width="600" loading="eager" /> </div> <p>從小到大，媽媽常做這道菜給我們一家吃，小時候最搶手的反而不是雞肉，而是爽滑又吸味爽口的雲耳。預先將雞件醃好入味，下班回家輕鬆大火快蒸，輕鬆實現「快靚正」的質感生活，以美味滋養家人身心。</p> <br /> <h3>為什麼你會喜歡這道食譜</h3> <ul> <li><strong>快靚正省時家常菜：</strong> 預先醃好雞肉，回家大火蒸 20 分鐘即可輕鬆上桌，非常適合忙碌的上班族。</li> <li><strong>鮮美汁爽超好下飯：</strong> 雲耳與金針完美吸附雞肉精華與鹹香醬汁，每一口都極致鮮甜。</li> <li><strong>滋養身心健康均衡：</strong> 搭配紅棗與黑木耳，美味無負擔，天然營養又開胃。</li> </ul> <div style="text-align: center; margin: 20px 0;"> <img alt="金針雲耳蒸雞 Steamed Chicken with Wood Ears and Dried Lily Flowers02" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirtXZU6kxovGbnXn1nreeW1kMKvjYH9N0VFrXtddvGG18oFU5SPOLXua4b7URpGNAGI8VP_vcpp9I3CcnsFIdr4JIXMYk7PCK9WOlsdCBpcXD0F8xoDBqt4atOTIwO8-gXfsLN5tvpvU4/s800/%2525E9%252587%252591%2525E9%252587%25259D%2525E9%25259B%2525B2%2525E8%252580%2525B3%2525E8%2525B8%2525B8%2525E9%25259B%25259E%252520Steamed%252520Chicken%252520with%252520Wood%252520Ears02.jpg" title="金針雲耳蒸雞 Steamed Chicken with Wood Ears and Dried Lily Flowers02" width="600" loading="lazy" /> </div> <h3>成功小貼士</h3> <ul> <li><strong>沸水燙煮去腥除雜：</strong> 金針與雲耳浸軟後用滾水川燙約 2 分鐘，能去除雜質與異味，讓口感更純淨爽脆。</li> <li><strong>充分醃製提鮮鎖汁：</strong> 雞肉斬件後醃製至少 20 分鐘，加入少許粟粉能保持肉質滑嫩不乾柴。</li> <li><strong>大火快蒸保持鮮嫩：</strong> 水滾後全程保持大火蒸約 20 分鐘，蒸至無血水即起鍋，掌握火候能鎖住肉汁。</li> </ul> <br /> <div style="text-align: center; margin: 20px 0;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody> <tr><td style="text-align: center;"><img alt="金針及雲耳 Dried Lily Flowers and Wood Ears" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q1c5xQKrwSujTq_LDj7DPPV2mlf8slYZGsK6Cj7DucpfNFdH8zEjyvbA9ECJysCd_WLWxa0Akfw2qhHPapCHltjyGW-SLqQS3WT1qkMAloKl7wERJIUHgITw2IC2c03JQm9iwqKpL4k/s800/%2525E9%252587%252591%2525E9%252587%25259D%2525E8%2525A1%2525BB%2525E5%25258F%25258A%2525E9%25259B%2525B2%2525E8%252580%2525B3.jpg" style="margin-left: auto; margin-right: auto;" title="金針及雲耳 Dried Lily Flowers and Wood Ears" width="600" loading="lazy" /></td></tr> <tr><td class="tr-caption" style="text-align: center;">金針及雲耳（唐人鋪或雜貨店有售）</td></tr> </tbody></table> </div> <br /> <hr /> <div itemscope="" itemtype="https://schema.org/Recipe"><h2 itemprop="name"><b> 金針雲耳蒸雞食譜</b></h2><span itemprop="author" itemscope="" itemtype="https://schema.org/Person"><span itemprop="name">基絲汀@簡易食譜</span></span><br /> <b>類別</b>: <span itemprop=" recipeCategory ">雞肉</span><br /> <b>菜系</b>: <span itemprop="recipeCuisine"> 中式</span><br /> <b>預備時間</b>: <time datetime="PT15M" itemprop="prepTime"> 15分鐘</time><br /> <b>烹調時間</b>: <time datetime="PT20M" itemprop="cookTime">20 分鐘</time><br /> <b>分量</b>: <span itemprop="recipeYield">3 至 4人</span><br /> <br /> <div style="text-align: center;"><img alt="金針雲耳蒸雞 Steamed Chicken with Wood Ears and Dried Lily Flowers" height="900" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPecbgYyhanNbF5EemOg74UQFOA5LspXN9csd1p0OINjIk1Mig-qH_u6d4ucL5QE4LelYnqIyyN4kntRKs3o53_tnW5IYvk39b4AmbDfw50IdfAkDfTFvB3vRBd406NyNkNdKRFd9hcgc/s800/%2525E9%252587%252591%2525E9%252587%25259D%2525E9%25259B%2525B2%2525E8%252580%2525B3%2525E8%2525B8%2525B8%2525E9%25259B%25259E%252520Steamed%252520Chicken%252520with%252520Wood%252520Ears01.jpg" title="金針雲耳蒸雞 Steamed Chicken with Wood Ears and Dried Lily Flowers" width="600" /></div></div><br /> <div itemprop="recipeIngredient"><b>材料</b>:<br /> <ul><li class="ingredient" itemprop="ingredients">走地雞（free-range chicken） 半隻 約 580克 </li> <li class="ingredient" itemprop="ingredients">金針 15克 </li> <li class="ingredient" itemprop="ingredients">雲耳 10克 </li> <li class="ingredient" itemprop="ingredients">去核紅棗 10粒 </li> <li class="ingredient" itemprop="ingredients">冬菇 1至2隻 </li> <li class="ingredient" itemprop="ingredients">薑絲酌量 </li> <li class="ingredient" itemprop="ingredients">蔥粒酌量 </li> </ul><b>醃料</b>:<br /> <ul><li class="ingredient" itemprop="ingredients"> 生抽（醬油） 3茶匙 </li> <li class="ingredient" itemprop="ingredients">老抽 ½茶匙 </li> <li class="ingredient" itemprop="ingredients">蠔油 1湯匙 </li> <li class="ingredient" itemprop="ingredients">紹酒 1茶匙 </li> <li class="ingredient" itemprop="ingredients">粟粉（玉米粉） 1茶匙 </li> <li class="ingredient" itemprop="ingredients">糖 1茶匙 </li> <li class="ingredient" itemprop="ingredients">鹽 ¼ 茶匙 </li> <li class="ingredient" itemprop="ingredients">胡椒粉少許 </li> <li class="ingredient" itemprop="ingredients">麻油少許 </li> </ul></div><br /> <div itemprop="recipeInstructions"><b>做法</b>:<br /> <ol><li>先把雞洗淨，瀝乾水份，斬件。用醃料拌勻，醃約 20分鐘，備用。</li> <li>金針，雲耳，紅棗和冬菇分別用水浸軟。金針和雲耳用滾水煮約 2分鐘。撈起瀝乾水份。切去雲耳底部硬塊。冬菇切粗絲。跟薑絲一同加入雞件拌勻。</li> <li>用大火，隔水蒸約 20分鐘，或直至熟透（雞沒血水即熟透）。灑下蔥粒，趁熱供食。佐飯一流！</li> </ol></div><br /> <div style="color: magenta;">溫馨提示：</div><ul><li>雲耳浸水會發大 4至 5倍。變得又軟又滑，口感非常好。</li> </ul><br /> <!-- JSON-LD RECIPE SCHEMA --> <script type="application/ld+json"> { "@context": "https://schema.org/", "@type": "Recipe", "name": "金針雲耳蒸雞", "url": "https://www.christinesrecipes.com/2011/10/steamed-chicken-with-wood-ears-and.html", "image": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPecbgYyhanNbF5EemOg74UQFOA5LspXN9csd1p0OINjIk1Mig-qH_u6d4ucL5QE4LelYnqIyyN4kntRKs3o53_tnW5IYvk39b4AmbDfw50IdfAkDfTFvB3vRBd406NyNkNdKRFd9hcgc/s800/%2525E9%252587%252591%2525E9%252587%25259D%2525E9%25259B%2525B2%2525E8%252580%2525B3%2525E8%2525B8%2525B8%2525E9%25259B%25259E%252520Steamed%252520Chicken%252520with%252520Wood%252520Ears01.jpg" ], "author": { "@type": "Person", "name": "基絲汀@簡易食譜" }, "description": "經典港式金針雲耳蒸雞食譜，雞肉鮮嫩多汁，雲耳爽滑吸盡雞汁精華，簡單快煮的快靚正家常餸，超下飯！", "keywords": "金針雲耳蒸雞, 廣東蒸雞, 家常菜, 快靚正食譜, 港式家常餸", "prepTime": "PT15M", "cookTime": "PT20M", "totalTime": "PT35M", "recipeYield": "3 至 4人", "recipeCategory": "Main Course", "recipeCuisine": "Cantonese", "recipeIngredient": [ "走地雞（free-range chicken） 半隻 約 580克", "金針 15克", "雲耳 10克", "去核紅棗 10粒", "冬菇 1至2隻", "薑絲酌量", "蔥粒酌量", "生抽（醬油） 3茶匙", "老抽 ½茶匙", "蠔油 1湯匙", "紹酒 1茶匙", "粟粉（玉米粉） 1茶匙", "糖 1茶匙", "鹽 ¼ 茶匙", "胡椒粉少許", "麻油少許" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "先把雞洗淨，瀝乾水份，斬件。用醃料拌勻，醃約 20分鐘，備用。" }, { "@type": "HowToStep", "text": "金針，雲耳，紅棗和冬菇分別用水浸軟。金針和雲耳用滾水煮約 2分鐘。撈起瀝乾水份。切去雲耳底部硬塊。冬菇切粗絲。跟薑絲一同加入雞件拌勻。" }, { "@type": "HowToStep", "text": "用大火，隔水蒸約 20分鐘，或直至熟透（雞沒血水即熟透）。灑下蔥粒，趁熱供食。佐飯一流！" } ] } </script> Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com14tag:blogger.com,1999:blog-4573211441940066640.post-39285032168072169192026-08-31T21:34:03.505-07:002026-08-31T21:50:08.232-07:00<p>這道經典東南亞甜品<b>摩摩喳喳（Bubur Cha Cha）</b>，以濃郁綿密的椰奶糖水為基底，融合了紫番薯、紅番薯、芋頭與軟Q西米，香氣四醇且口感豐富。每當季節交替或家人聚會時，煮上一鍋溫熱的甜湯，不僅能潤喉暖身，更是分享愛與美味的溫馨時光。這道充滿異國風情的馬來西亞糖水，熱食濃郁滋養，冷吃清涼解壓，輕鬆體現了「快靚正」的精緻生活美學。</p> <br /> <div style="text-align: center; margin: 20px 0;"> <img src="https://farm9.staticflickr.com/8008/7485258132_df49f111eb_o.jpg" alt="馬來喳喳 Bubur Cha Cha01" title="馬來喳喳 Bubur Cha Cha01" width="600" height="900" loading="eager" /> </div> <p>製作摩摩喳喳的妙處在於其極高的靈活性與包容度，家中現有的彩色番薯、芋頭或各式豆類皆可靈活入饌。其香氣的靈魂源自班蘭葉（Pandan Leaf）與濃醇椰奶的天然交織。只要掌握聰明的先蒸後煮小技巧，就能以最省時高效的方式維持食材原型與絕佳口感，滋養身心，讓日常每一餐都充滿感恩與幸福感。</p> <br /> <h3>為什麼你會喜歡這道食譜</h3> <ul> <li><b>豐富層次口感：</b>鬆軟綿密的番薯與芋頭，搭配Q彈西米與眉豆，每一口都充滿層次感。</li> <li><b>冷熱皆宜滋味：</b>熱吃濃郁順口、潤喉暖身；冷吃清爽解膩，隨心靈活享用。</li> <li><b>靈活自由搭配：</b>食材選擇彈性大，可隨喜好添減繽紛色彩的根莖類食材與香蕉。</li> <li><b>高效輕鬆上手：</b>採用先蒸後組合的省時技巧，輕鬆維持食材原型，不糊爛更精緻。</li> </ul> <div style="text-align: center; margin: 20px 0;"> <img src="https://farm9.staticflickr.com/8147/7485258420_29cb6fbc7b_o.jpg" alt="摩摩喳喳 Bubur Cha Cha02" title="摩摩喳喳 Bubur Cha Cha02" width="500" height="333" loading="lazy" /> </div> <h3>成功小貼士</h3> <ul> <li><b>先蒸後合保持清透：</b>建議將紫番薯、紅番薯與芋頭先隔水蒸熟，再放入椰奶糖水中。這樣能精準掌控口感，防止番薯煮爛，更能避免紫番薯將椰奶染色，保持湯底潔白誘人。</li> <li><b>班蘭葉提香關鍵：</b>班蘭葉是東南亞糖水的香氣靈魂，在糖水煮滾時輕輕燜煮10分鐘，能釋放出最自然的清新草本香氣。</li> <li><b>西米晶瑩Q彈技巧：</b>西米煮至大部分轉透明後離火焗10分鐘，並過冰水沖洗，可洗去表面澱粉，讓西米粒粒分明、口感加倍彈牙。</li> </ul> <br /> <hr /> <div itemscope="" itemtype="https://schema.org/Recipe"><h2 itemprop="name"><b> 摩摩喳喳食譜</b></h2><span itemprop="author" itemscope="" itemtype="https://schema.org/Person"><span itemprop="name">基絲汀@簡易食譜</span></span><br /> <b>類別</b>: <span itemprop=" recipeCategory ">甜品</span><br /> <b>菜系</b>: <span itemprop="recipeCuisine"> 亞洲</span><br /> <b>預備時間</b>: <time datetime="PT20M" itemprop="prepTime">20 分鐘</time><br /> <b>烹調時間</b>: <time datetime="PT60M" itemprop="cookTime">60 分鐘</time><br /> <b>分量</b>: <span itemprop="recipeYield"> 3 至 4 人</span><br /> <br /> <div style="text-align: center;"><img alt="馬來喳喳 Bubur Cha Cha " height="900" itemprop="image" src="https://farm9.staticflickr.com/8008/7485258132_df49f111eb_o.jpg" title=" 馬來喳喳 Bubur Cha Cha" width="600" /></div></div><br /> <div itemprop="recipeIngredient"><b>材料</b>:<br /> <ul><li class="ingredient" itemprop="ingredients">芋頭（去皮切丁塊） 150克 </li> <li class="ingredient" itemprop="ingredients">紅番薯（去皮切丁塊） 150克 </li> <li class="ingredient" itemprop="ingredients">紫番薯（去皮切丁塊） 150克 </li> <li class="ingredient" itemprop="ingredients">眉豆 50克 </li> <li class="ingredient" itemprop="ingredients">西米 50克 </li> <li class="ingredient" itemprop="ingredients">沸水 1公升 </li> <li class="ingredient" itemprop="ingredients">冰糖（或椰糖，剁碎。可因應個人口味增減） 120克 </li> <li class="ingredient" itemprop="ingredients">椰奶（coconut cream） 1½杯 </li> <li class="ingredient" itemprop="ingredients">班蘭葉 3塊 </li> </ul></div><br /> <div style="text-align: center;"><img alt="摩摩喳喳製作圖 Bubur Cha Cha Procedures01" src="https://farm8.staticflickr.com/7272/7485257984_8026d82b43_o.jpg" height="333" title="摩摩喳喳製作圖 Bubur Cha Cha Procedures01" width="500" /></div><br /> <div style="text-align: center;"><img alt="摩摩喳喳製作圖 Bubur Cha Cha Procedures02" src="https://farm8.staticflickr.com/7270/7485258244_82a4234603_o.jpg" height="333" title="摩摩喳喳製作圖 Bubur Cha Cha Procedures02" width="500" /></div><br /> <div itemprop="recipeInstructions"> <b>做法：</b> <ol><li class="instructions">眉豆沖水洗淨。用滾水泡並蓋著15至20分鐘。撈起，放入一鍋滾水中，用中慢火煮至軟身，切勿煮至太糊爛，要粒粒分明。約20至30分鐘，撈起瀝乾，備用。</li> <li class="instructions">西米泡水10分鐘。撈起瀝乾水分。倒進另一鍋滾水中，加蓋，用中火煮至滾後，離火，不要打開鍋蓋。讓西米在鍋中燜焗10分鐘後。過篩，用凍水沖洗，瀝乾備用。西米煮熟後，應該是粒粒透明並分開的。如果中間有一白點，表示未熟透。如果你發現大部分西米已轉透明色，只小部分未轉，也不打緊。可稍後加入椰奶中，繼續煮熟的。</li> <li class="instructions">芋頭，紅番薯和紫番薯，放入鑊中，隔水用大中火蒸至熟透，及軟身。但不要爛開，約20分鐘。可用牙籤或小刀測試，如果很容易穿過，即可。</li> <li class="instructions">用一大鍋，把冰糖加入1公升沸水中煮溶。滾後，加班蘭葉，轉小火，燜煮10分鐘。倒進椰奶，一旦開始滾，丟掉班蘭葉。加入煮好的紅番薯，紫番薯，眉豆，西米。如有需要，可酌量加糖。即成。</li> </ol><br /> <span style="color: magenta;">溫馨提示：</span><br /> <ul><li>椰奶，可因應個人口味，選取濃或稀的品牌也可以。如喜歡多些椰奶味，可自行添加份量。</li> <li>可選用各種不同顏色的番薯。切開的番薯粒，要用水浸著，以免變黑色。</li> <li>這食譜提議，用蒸的方法處理番薯和芋頭，這樣容易控制質感，粒粒分明，不容易煮糊。但也可丟進糖水中煮（水量要酌量增加），番薯開始軟身時，才加椰奶也可以。不過，用紫色番薯的話，會把水變成紫色的，椰奶就不潔白了，請注意。</li> </ul></div><br /><br /> <!-- SECONDARY JSON-LD RECIPE SCHEMA FOR SEO --> <script type="application/ld+json"> { "@context": "https://schema.org/", "@type": "Recipe", "name": "摩摩喳喳食譜", "url": "https://www.christinesrecipes.com/2012/07/BuburChaCha.html", "image": [ "https://farm9.staticflickr.com/8008/7485258132_df49f111eb_o.jpg", "https://farm9.staticflickr.com/8147/7485258420_29cb6fbc7b_o.jpg", "https://farm8.staticflickr.com/7272/7485257984_8026d82b43_o.jpg", "https://farm8.staticflickr.com/7270/7485258244_82a4234603_o.jpg" ], "author": { "@type": "Person", "name": "基絲汀@簡易食譜" }, "description": "經典馬來甜品摩摩喳喳（Bubur Cha Cha）食譜，濃郁椰奶香氣搭配紫番薯、芋頭與Q彈西米，熱食冷吃皆宜，輕鬆在家重現東南亞美味。", "keywords": "摩摩喳喳, Bubur Cha Cha, 馬來甜品, 椰奶糖水, 番薯芋頭糖水, 西米露, 簡易食譜", "prepTime": "PT20M", "cookTime": "PT60M", "totalTime": "PT80M", "recipeYield": "3 至 4 人", "recipeCategory": "甜品", "recipeCuisine": "亞洲", "recipeIngredient": [ "芋頭（去皮切丁塊） 150克", "紅番薯（去皮切丁塊） 150克", "紫番薯（去皮切丁塊） 150克", "眉豆 50克", "西米 50克", "沸水 1公升", "冰糖（或椰糖，剁碎。可因應個人口味增減） 120克", "椰奶（coconut cream） 1½杯", "班蘭葉 3塊" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "眉豆沖水洗淨。用滾水泡並蓋著15至20分鐘。撈起，放入一鍋滾水中，用中慢火煮至軟身，切勿煮至太糊爛，要粒粒分明。約20至30分鐘，撈起瀝乾，備用。" }, { "@type": "HowToStep", "text": "西米泡水10分鐘。撈起瀝乾水分。倒進另一鍋滾水中，加蓋，用中火煮至滾後，離火，不要打開鍋蓋。讓西米在鍋中燜焗10分鐘後。過篩，用凍水沖洗，瀝乾備用。西米煮熟後，應該是粒粒透明並分開的。如果中間有一白點，表示未熟透。如果你發現大部分西米已轉透明色，只小部分未轉，也不打緊。可稍後加入椰奶中，繼續煮熟的。" }, { "@type": "HowToStep", "text": "芋頭，紅番薯和紫番薯，放入鑊中，隔水用大中火蒸至熟透，及軟身。但不要爛開，約20分鐘。可用牙籤或小刀測試，如果很容易穿過，即可。" }, { "@type": "HowToStep", "text": "用一大鍋，把冰糖加入1公升沸水中煮溶。滾後，加班蘭葉，轉小火，燜煮10分鐘。倒進椰奶，一旦開始滾，丟掉班蘭葉。加入煮好的紅番薯，紫番薯，眉豆，西米。如有需要，可酌量加糖。即成。" } ] } </script> Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-40559908765438706412026-08-24T23:49:12.674-07:002026-08-31T22:01:30.454-07:00<p>想念經典的香港街頭小食嗎？這道家常<b>碗仔翅</b>（Imitation Shark Fin Soup）絕對能滿足你的懷舊味蕾！據說早期街邊小販是用酒家剩下的「翅頭翅尾」熬煮成小碗羹湯而得名；時至今日，這款香港經典美食已改用滑順的粉絲替代傳統魚翅。搭配香氣濃郁的冬菇絲、木耳絲與雙重肉絲，只需短短 20 分鐘，就能在自家廚房做出快靚正、濃郁順口的道地港式羹湯。</p><br /> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX36Cj7JO66wbmpyAG7LtTzJe4N0w_MpOxsqgDLefgMqJl5fzTAwDdH5qeUTtBhalKoJR9MdFAzAkdV5gvXcI0uKmnvMH3bZzoqjZOjl2rxGXvmUPR-H_FhqSbE0oo5LUk1Qjda0Et0B4SH-wLyu03MHFicZrP63FTn6v604DtHDQ13Y02JRiqAYwLKV1/s1600/Imitation%20Shark%20Fin%20Soup01.jpeg" alt="碗仔翅 懷舊港式街頭小食01" title="碗仔翅 懷舊港式街頭小食01" width="600" height="447" /> </div> <br /> <br /> <p>不知道甚麼原因最近很想吃香港的街頭小食。吃了<a href="https://www.christinesrecipes.com/2008/07/steamed-rice-cup-cake-with-red-bean.html" target="_blank">缽仔糕</a>，還想吃這個碗仔翅，太久沒有吃了。</p><br /> <p>生活中的幸福常常藏在這些平實卻溫暖的懷舊小吃中。用心揀選天然新鮮食材，透過簡單流暢的步驟，就能為自己與家人熬煮出一碗滿載愛意與感恩的熱羹。在忙碌的日子裡，放慢腳步享受這份滋養與滿足，讓身心都得到療癒，這正是高質感生活的真諦。</p><br /> <h3>為什麼你會愛上這道碗仔翅食譜？</h3> <ul> <li><b>快靚正高效上手：</b>無需複雜繁瑣的燉煮工序，20 分鐘快速搞定高質感港式經典羹湯。</li> <li><b>口感層次豐富：</b>冬菇的濃郁香氣、木耳的爽脆、雞絲豬肉絲的鮮嫩加上粉絲的滑順，每一口都是極致享受。</li> <li><b>健康輕負擔：</b>天然食材搭配高纖木耳與無負擔粉絲，滋養腸胃，滿足口腹之慾無壓力。</li> </ul> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcblesBnyZyB65D_eQbb40D2vEOJZ-6wOv0oP39kFO5d2zZGXiFlLoXw-APl2eiYYsBczewkiyZlK8WHTPoEZKIvvYmMlQOdVKpH_dMgYlFYA0cXxt6edGzch7b4EsuiJ7VIl0_kmKC-mEk4LdGGawO3BM6jGSUE1I08Lc9s-ebRyL2R7_72OSD-oNow_o/s1600/Imitation%20Shark%20Fin%20Soup02.jpeg" alt="碗仔翅 懷舊港式街頭小食02" title="碗仔翅 懷舊港式街頭小食02" width="600" height="447" /> </div> <br /> <h3>美味成功關鍵提示（Key Tips for Success）</h3> <ul> <li><b>勾芡與晶瑩感：</b>建議使用馬蹄粉（荸薺粉）打芡，質地會比一般生粉更加晶瑩剔透且不易返水；加水調勻時請逐少量加入，調出最完美的濃稠度。</li> <li><b>蛋花美感技巧：</b>倒入打散的蛋汁後，記得快速用筷子順時針輕拌，形成勻稱漂亮的滑嫩蛋花，隨後即可熄火享用。</li> <li><b>靈魂風味提昇：</b>上桌時，依個人喜好淋上一點浙醋或少許胡椒粉、麻油，酸香提味，瞬間還原香港街頭小販的道地風味！</li> </ul> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrnwmAZHhQZGR0YIaYYThh3NeCodKtDRXu1Nc7C4-5VF6HtRR58Vqa00z7UdD7_2cxKhSbUe_kDiuEq0MAh3Q_4goZv3rxfdfnucVFJwrJXmpfqWNb-T_GzRdX7x4CowXsr1SsKcBQM2IRa1ExOo53mPx8cHXJOYX9Tc9trULvu025FmvdB6u7ghinTnZU/s1600/Imitation%20Shark%20Fin%20Soup%20Ingredients.jpeg" alt="碗仔翅食材 粉絲 冬菇 木耳 雞肉絲" title="碗仔翅豐富食材" width="600" height="600" /> </div> <br /> <hr /> <div itemscope="" itemtype="https://schema.org/Recipe"> <h2 itemprop="name"> <b> 碗仔翅食譜</b></h2> <span itemprop="author" itemscope="" itemtype="https://schema.org/Person"><span itemprop="name">基絲汀@簡易食譜</span></span><br /> <b>類別</b>: <span itemprop=" recipeCategory ">湯類</span><br /> <b>菜系</b>: <span itemprop="recipeCuisine"> 中式</span><br /> <b>預備時間</b>: <time datetime="PT15M" itemprop="prepTime"> 15 分鐘</time><br /> <b>烹調時間</b>: <time datetime="PT20M" itemprop="cookTime">20 分鐘</time><br /> <b>分量</b>: <span itemprop="recipeYield"> 2 至 3 人</span><br /> <br /> <div style="text-align: center;"> <img itemprop="image" alt="碗仔翅 Imitated Shark's Fin Soup" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe0Uve5kP8ah-SZ9vC_izEwEBPV_33NZbLoXOqlWjs5WCRu_8-quK_9QBWMU-kHJgsBVzpQ14XBKgt_4WZZLg8YxAYOze7Txp54XK1GmZZUHVhyphenhypheniu69iqAtXmLOSgFj3k_WCoEBvsDU3BlmntG0XuJ07M9fpGWqiPJPVIvPuVlPRXATEx_OteQdOPx4NL/s1600/Imitation%20Shark%20Fin%20Soup03.jpeg" title="碗仔翅 Imitated Shark's Fin Soup" width="640" /></div> </div> <br /> <div itemprop="recipeIngredient"> <b>材料：</b> <ul> <li class="ingredient" itemprop="ingredients">雞胸肉50克</li> <li class="ingredient" itemprop="ingredients">瘦豬肉50克</li> <li class="ingredient" itemprop="ingredients">冬菇約20克</li> <li class="ingredient" itemprop="ingredients">粉絲30克</li> <li class="ingredient" itemprop="ingredients">木耳（雲耳）8-10片</li> <li class="ingredient" itemprop="ingredients">雞蛋1隻（打散）</li> <li class="ingredient" itemprop="ingredients">無鹽上湯（即不含鹽份的高湯，自家做。或超市的低鹽雞湯）2杯</li> <li class="ingredient" itemprop="ingredients">清水2杯</li> </ul> </div> <br /> <div> <b>調味料：</b> <ul> <li>老抽1湯匙</li> <li>麻油少許</li> <li>胡椒粉少許</li> <li>鹽少許</li> </ul> </div> <br /> <div> <b>打獻（勻芡）：</b> <ul> <li>馬蹄粉2湯匙</li> <li>水4湯匙</li> </ul> </div> <br /> <div itemprop="recipeInstructions"> <b>做法：</b> <ol> <li>先把冬菇，木耳和粉絲浸軟洗凈。冬菇去蒂，切絲。木耳切去頂端硬的部份並切幼。粉絲切段。</li> <li>雞胸肉和瘦豬肉分別切絲，備用。</li> <li>煮滾上湯和水，加雞肉絲、豬肉絲，冬菇和木耳絲煮片刻。然後加粉絲。倒進調味料（要自己試味和增減鹽量）。再滾後，埋獻（勻芡）。最後，加打散了的蛋汁，快手拌勻，隨即熄火，盛入小碗中享用。</li> </ol> </div> <br /> <span style="color: magenta;">溫馨提示:</span> <ul> <li>如果喜歡的話，吃的時候，伴以淅醋，效果更佳。</li> </ul> <br /> <br /> <!-- 3. JSON-LD RECIPE SCHEMA FOR SEO --> <script type="application/ld+json"> { "@context": "https://schema.org/", "@type": "Recipe", "name": "碗仔翅【香港街頭小食】Imitation Shark Fin Soup", "url": "https://www.christinesrecipes.com/2008/07/blog-post.html", "image": [ "https://images.christinesrecipes.com/wp-content/uploads/2008/07/Imitated-Sharks-Fin-Soup.jpg" ], "author": { "@type": "Person", "name": "基絲汀" }, "description": "經典港式街頭小食碗仔翅家用簡易食譜！用粉絲代替魚翅，搭配冬菇木耳與雞肉肉絲，快靚正20分鐘輕鬆上桌，重溫道地懷舊香港好滋味。", "keywords": "碗仔翅, 港式街頭小食, 碗仔翅食譜, Imitation Shark Fin Soup, 羹湯食譜, 港式美食, 簡易食譜", "prepTime": "PT15M", "cookTime": "PT20M", "totalTime": "PT35M", "recipeYield": "2 至3 人", "recipeCategory": "湯類", "recipeCuisine": "中式", "recipeIngredient": [ "雞胸肉50克", "瘦豬肉50克", "冬菇約20克", "粉絲30克", "木耳（雲耳）8-10片", "雞蛋1隻（打散）", "無鹽上湯（即不含鹽份的高湯，自家做。或超市的低鹽雞湯）2杯", "清水2杯", "老抽1湯匙", "麻油少許", "胡椒粉少許", "鹽少許", "馬蹄粉2湯匙", "水4湯匙" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "先把冬菇，木耳和粉絲浸軟洗凈。冬菇去蒂，切絲。木耳切去頂端硬的部份並切幼。粉絲切段。" }, { "@type": "HowToStep", "text": "雞胸肉和瘦豬肉分別切絲，備用。" }, { "@type": "HowToStep", "text": "煮滾上湯和水，加雞肉絲、豬肉絲，冬菇和木耳絲煮片刻。然後加粉絲。倒進調味料（要自己試味和增減鹽量）。再滾後，埋獻（勻芡）。最後，加打散了的蛋汁，快手拌勻，隨即熄火，盛入小碗中享用。" } ] } </script> Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com23tag:blogger.com,1999:blog-4573211441940066640.post-23470312916828323772026-08-23T23:24:54.931-07:002026-08-31T22:02:07.358-07:00<p>每次想到港式茶餐廳的懷舊經典甜品，最令人念念不忘的一定是剛出爐的<b>紙包蛋糕</b>（Paper Wrapped Cake）。這道傳統港式傳統蛋糕看似簡單，外表平實無華，卻憑藉著極致鬆軟的綿密質感與濃郁蛋香，成為無數人心中的經典。自家製紙包蛋糕其實非常簡單，只要掌握好完美的蛋白打發技巧，就能輕鬆烘焙出如雲朵般輕盈、入口即化且不回縮的傳統紙包蛋糕。</p><br /> <!--FEATURED HERO IMAGE (EXACT LEGACY HTML RETAINED VERBATIM)--> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2008/07/cake-wrapped-in-paper.html"><img alt="紙包蛋糕 Cake Wrapped in Paper" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBJB0Chm4wmBO-blTlsFk4c-qJGDqUCYl3qXWw-TvRoa1EbgwC9pkPiraOgaxei3dks8EZK3DLVL19tJ_oEPzgvKkWwSmUjX0WLVZxlG12evTjkHAIuPDgOH8mkfVOn2AHso72OMRLmxL/s1600/%25E7%25B4%2599%25E5%258C%2585%25E8%259B%258B%25E7%25B3%2595.jpg" title="紙包蛋糕 Cake Wrapped in Paper" width="600" /></a></div> <br /> <p>對於身在海外或想重溫童年回憶的朋友來說，想吃一口正宗的港式下午茶甜品往往一餅難求。透過這份簡易戚風蛋糕法紙包蛋糕食譜，無須複雜的專業設備，遵循「快靚正」的原則，在家就能享受到熱辣辣、香噴噴的出爐蛋糕。細細品嚐那股純粹的雞蛋香氣，不僅滿足了味蕾對健康美食的渴望， compulsory更是懷著感恩的心，享受生活中這一份暖心又溫暖的美好滋味。</p><br /> <h3>為什麼你會喜歡這道食譜</h3> <ul> <li><b>傳統懷舊風味：</b>重現老字號港式茶餐廳傳統美味，蛋香濃郁純正，令人一試難忘。</li> <li><b>質感極致鬆軟：</b>採用戚風分蛋打發法，蛋糕體如雲朵般輕盈綿密、空氣感十足。</li> <li><b>做法簡單零失敗：</b>清晰詳細的步驟圖解與溫馨提示，即使烘焙新手也能輕鬆成功上手。</li> </ul> <!--SECONDARY PROCESS IMAGE (EXACT LEGACY HTML RETAINED FOR MEDIAVINE AD BREAK)--> <div style="text-align: center;"> <img alt="紙包蛋糕 Cake Wrapped in Paper 02" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-6b1h8IzD4YlbnD2FwSI6Wd23Gxdh7Xb5rcecgxT-lPHn2kTkCCN-Am1hO07j1DL_D7IvssSGPeihM1Ch_KgZC8Rf5om6FvFuEFPAS2wrYVTQdEJci276MQKZ11AOxARUdCxeQwBHkq9/s1600/Cake+Wrapped+in+Paper02.jpg" title="紙包蛋糕 Cake Wrapped in Paper 02" width="600" /></div> <br /> <h3>成功小貼士</h3> <ul> <li><b>打發蛋白是關鍵：</b>蛋白必須打至提起打蛋器時呈硬性發泡（起角及企身），這是蛋糕能夠膨脹且口感鬆軟的核心秘訣。可參看<a href="https://youtu.be/Upvf_9Ye9gE?si=aEinkqiUouryzOXf" rel="nofollow" target="_blank">如何打發蛋白霜</a>影片。</li> <li><b>混合動作要輕手：</b>將打發蛋白分三次加入蛋黃粉漿時，請務必使用翻拌（Fold-in）方式輕手拌勻，切勿過度攪拌以免蛋白消泡。可參看<a href="https://youtu.be/NLwC_Z4QNxo?si=1TNXDVTwHvxutxaF" rel="nofollow" target="_blank">如何拌勻蛋白霜</a>影片。</li> <li><b>塔塔粉的替代品：</b>塔塔粉（Cream of Tartar）能穩定蛋白霜結構，若家中沒有可用 2 茶匙鮮榨檸檬汁代替。</li> </ul> <hr /> <!--2. LEGACY RECIPE SECTION (100% UNTOUCHED HTML BLOCK IN MATCHING LANGUAGE)--> <div itemscope="" itemtype="https://schema.org/Recipe"> <h2 itemprop="name"><b>紙包蛋糕 Cake Wrapped in Paper</b></h2> <span itemprop="author" itemscope="" itemtype="https://schema.org/Person">食譜作者：<span itemprop="name">基絲汀@簡易食譜</span> </span><br /> <b>類別</b>: <span itemprop="recipeCategory">烤焗, 甜品</span> <br /> <b>菜式</b>: <span itemprop="recipeCuisine">西式</span><br /> <b>準備時間</b>: <time datetime="PT20M" itemprop="prepTime">20 分鐘</time><br /> <b>烹調時間</b>: <time datetime="PT30M" itemprop="cookTime">30 分鐘</time><br /> <b>份量</b>: <span itemprop="recipeYield">可做6個</span><br /> <br /> <div style="text-align: center;"> <img alt="紙包蛋糕 Cake Wrapped in Paper" height="520" itemprop="image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBJB0Chm4wmBO-blTlsFk4c-qJGDqUCYl3qXWw-TvRoa1EbgwC9pkPiraOgaxei3dks8EZK3DLVL19tJ_oEPzgvKkWwSmUjX0WLVZxlG12evTjkHAIuPDgOH8mkfVOn2AHso72OMRLmxL/s1600/%25E7%25B4%2599%25E5%258C%2585%25E8%259B%258B%25E7%25B3%2595.jpg" title="紙包蛋糕 Cake Wrapped in Paper" width="600" /></div> </div> <br /> <div itemprop="recipeIngredient"> <b>材料:</b> <ul> <li class="ingredient" itemprop="ingredients">雞蛋5隻</li> <li class="ingredient" itemprop="ingredients">牛油（butter, 奶油） 50克</li> <li class="ingredient" itemprop="ingredients">牛奶(milk) 60毫升</li> <li class="ingredient" itemprop="ingredients">低筋麵粉100克</li> <li class="ingredient" itemprop="ingredients">糖80克</li> <li class="ingredient" itemprop="ingredients">雲呢拿香油(vanilla extra, 香草精) 1/4 茶匙</li> <li class="ingredient" itemprop="ingredients">塔塔粉（cream of tartar ） 1/4 茶匙</li> </ul> </div> <br /> <div style="text-align: center;"> <img alt="紙包蛋糕製作圖 Cake Wrapped in Paper Procedures" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4e_c7W_coqBaVA0Pxcl1BAX9au6-_AfUGnaXGYTCymiFFevFyIZHzbpZid1eMboWC5t6FZJXGSn8ekJti2xXq_33QCO2lAhyphenhyphen8zNrSSYVpMpY5ChmUm_w6HK9FSB2J0CNZlgvcZPB2Kes/s1600/How+To+Make+Cake+Wrapped+in+Paper.jpg" title="紙包蛋糕製作圖 Cake Wrapped in Paper Procedures" width="600" /></div> <br /> <div itemprop="recipeInstructions"> <b>做法:</b> <ol> <li>先把牛油用微波爐融解。把5隻雞蛋，小心地分開蛋白和蛋黃。把焗爐預熱至180度C。</li> <li>將已融解的牛油，加進牛奶中，並篩入低筋麵粉拌勻。跟著，加入5隻蛋黃和雲呢拿香油打勻成粉漿，備用。</li> <li>用攪拌器mixer把蛋白打至略企，加入塔塔粉再打勻一會。隨後，逐步加糖，把蛋白打至起角及企身。</li> <li>在上述粉漿中，分三次拌入打好的蛋白，輕手拌勻。放入已鋪牛油紙 (baking paper)的模內（請參看：<a href="https://youtu.be/LmAU6fhTeEs?si=Yt7RTB7KWvjsdkJU" rel="nofollow" target="_blank">如何鋪紙在杯模中的 video</a>）。放入已預熱的焗爐中，焗25至30分鐘，即成。</li> </ol> </div> <br /> <span style="color: magenta;">溫馨提示：</span> <ul> <li>塔塔粉（cream of tartar ）是一種酸性的粉末，用來穩定打好的蛋白霜。如果沒有，可用2茶匙的鮮榨檸檬汁代替。</li> <li>參考相關網誌：<a href="https://www.christinesrecipes.com/2011/08/how-to-line-cup-cake-tin.html">如何鋪紙包蛋糕紙</a></li> </ul> <br /> <!--3. JSON-LD RECIPE SCHEMA FOR SEO--> <script type="application/ld+json"> { "@context": "https://schema.org/", "@type": "Recipe", "name": "紙包蛋糕Cake Wrapped in Paper", "url": "https://www.christinesrecipes.com/2008/07/cake-wrapped-in-paper.html", "image": [ "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBJB0Chm4wmBO-blTlsFk4c-qJGDqUCYl3qXWw-TvRoa1EbgwC9pkPiraOgaxei3dks8EZK3DLVL19tJ_oEPzgvKkWwSmUjX0WLVZxlG12evTjkHAIuPDgOH8mkfVOn2AHso72OMRLmxL/s1600/%25E7%25B4%2599%25E5%258C%2585%25E8%259B%258B%25E7%25B3%2595.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-6b1h8IzD4YlbnD2FwSI6Wd23Gxdh7Xb5rcecgxT-lPHn2kTkCCN-Am1hO07j1DL_D7IvssSGPeihM1Ch_KgZC8Rf5om6FvFuEFPAS2wrYVTQdEJci276MQKZ11AOxARUdCxeQwBHkq9/s1600/Cake+Wrapped+in+Paper02.jpg", "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4e_c7W_coqBaVA0Pxcl1BAX9au6-_AfUGnaXGYTCymiFFevFyIZHzbpZid1eMboWC5t6FZJXGSn8ekJti2xXq_33QCO2lAhyphenhyphen8zNrSSYVpMpY5ChmUm_w6HK9FSB2J0CNZlgvcZPB2Kes/s1600/How+To+Make+Cake+Wrapped+in+Paper.jpg" ], "author": { "@type": "Person", "name": "基絲汀@簡易食譜" }, "description": "經典港式紙包蛋糕食譜，質感鬆軟如綿花，蛋香濃郁！教你如何用打發蛋白技巧，在家完美重現懷舊茶餐廳的古早味甜品。", "keywords": "紙包蛋糕, 港式紙包蛋糕, 茶餐廳紙包蛋糕, 古早味蛋糕, 戚風蛋糕, 懷舊甜品, 簡易烘焙食譜", "prepTime": "PT20M", "cookTime": "PT30M", "totalTime": "PT50M", "recipeYield": "可做6個", "recipeCategory": "烤焗, 甜品", "recipeCuisine": "西式", "recipeIngredient": [ "雞蛋5隻", "牛油（butter, 奶油） 50克", "牛奶(milk) 60毫升", "低筋麵粉100克", "糖80克", "雲呢拿香油(vanilla extra, 香草精) 1/4 茶匙", "塔塔粉（cream of tartar ） 1/4 茶匙" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "先把牛油用微波爐融解。把5隻雞蛋，小心地分開蛋白和蛋黃。把焗爐預熱至180度C。" }, { "@type": "HowToStep", "text": "將已融解的牛油，加進牛奶中，並篩入低筋麵粉拌勻。跟著，加入5隻蛋黃和雲呢拿香油打勻成粉漿，備用。" }, { "@type": "HowToStep", "text": "用攪拌器mixer把蛋白打至略企，加入塔塔粉再打勻一會。隨後，逐步加糖，把蛋白打至起角及企身。" }, { "@type": "HowToStep", "text": "在上述粉漿中，分三次拌入打好的蛋白，輕手拌勻。放入已鋪牛油紙(baking paper)的模內（請參看：如何鋪紙在杯模中的video）。放入已預熱的焗爐中，焗25至30分鐘，即成。" } ] } </script> Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com114tag:blogger.com,1999:blog-4573211441940066640.post-77314095346962306692026-08-18T21:29:40.408-07:002026-08-18T21:29:40.493-07:00<i>這道腰果炒雞丁，是以前媽媽做節時，才做的。腰果，以前是很矜貴的食材。加入小炒，增加質感，配搭</i><i>炒得滑滑的</i><i>雞肉，很是誘人。也是很下飯的一道小炒。</i><br> <br> <div style="text-align: center;"><img alt="腰果炒雞丁 Cashew Chicken Stir Fry01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19xIIjr-mCVFaoOWKdcXd2gohdwr3HgOoLqPWu-y1isqcha-YD-2c8LVeRp48iiKvhDJ-UeFFvvxdFytXLliXh2J4hiqhISAWnLmPOxyL6CLap1kfyOAGsZQRu1SamVDdHhpYK-oS6_FZ/s1600/Cashew+Chicken+Stir+Fry01.jpg" title="腰果炒雞丁 Cashew Chicken Stir Fry01" width="600"></div><br> 最好用不加鹽的腰果。腰果，是最後拌入炒好的雞丁中，就可以保持脆脆的。到上桌時，腰果，雞丁，和蔬菜炒至熱騰騰，一拼黏上好味汁料，吃得停不了口。<br> <br> <div style="text-align: center;"><img alt="腰果炒雞丁 Cashew Chicken Stir Fry02" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdXDMU9NvGa4IizjG9FwKIXIsql8YlY3AqSAa-TIPCDwg-4bOoCJJsl5vwadRwSMZZVCX7GbsJwUEbkmYnpCZ2-DZMf0B9LFkWKRJ2fKkNItrHFIhbX6uCNx15cZNj0Mo_gRpCGTffZkX/s1600/Cashew+Chicken+Stir+Fry02.jpg" title="腰果炒雞丁 Cashew Chicken Stir Fry01" width="600"></div><a href="https://www.christinesrecipes.com/2019/02/cashew-chicken-stir-fry.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com1tag:blogger.com,1999:blog-4573211441940066640.post-48833180562697111292026-08-16T22:14:34.250-07:002026-08-16T22:14:34.278-07:00<i>泡菜真是百搭的好味又健康的食材，用來調出的湯的味道，很是討好又開胃。真要試試這個<b>泡菜蘿蔔炆排骨</b>，妙不可言。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2016/12/braised-kimchi-radish-pork-ribs-instant-pot.html"> <img alt="Braised Kimchi Radish and Pork Ribs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsek3w0zFD_v6kFTLcgHCWCYCBDow_or6iOBXBx07iFlyinJdJoZAO-HYKUS87kdeoImOIzniHXrLTFqJ3tcct0UFSUlipwLiWpB1EgzlM51mq2tBheO2o3JEBgvwA6Q4CTSrMxNepS2u/s1600/Braised+Kimchi+Radish+and+Pork+Ribs01.jpg" title="Braised Kimchi Radish and Pork Ribs01" width="600"></a></div><br> 泡菜真是百搭的好味又健康的食材，用來調出的湯的味道，很是討好又開胃。加上蘿蔔帶些微天然甜味，炆成的排骨湯，很是甜美，隱藏著泡菜滲透出微微的酸，哈哈，妙不可言。<br> <br> 怪不得，韓式料理很喜歡加泡菜煮湯呢。<br> <br> 至於排骨方面，用普通爐火炆煮比較長時間，基斯汀用了電子壓力煲 Instant Pot，就缩短了很多時間，很合懶人要求。而且排骨的肉質很是稔滑。不過，還是加插了用普通爐火炆煮的做法在食譜中。盼望皆大歡喜喔。<br> <a href="https://www.christinesrecipes.com/2016/12/braised-kimchi-radish-pork-ribs-instant-pot.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com6tag:blogger.com,1999:blog-4573211441940066640.post-72402431657071772382026-08-11T22:05:33.196-07:002026-08-11T22:05:33.200-07:00<i>這道雞翼有想不到的美味效果。蜜糖和黑醋配搭，令雞翼吃得更滋味。小心停不到口呢。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2015/11/honey-balsamic-chicken-wings.html"><img alt="蜜糖黑醋雞冀 Honey Balsamic Chicken Wings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GnI_Bmn-AReoB26Ne-KFcL4rb8YU_fNY9CGmpMZFZhBQseVNc4smAtBJiXqrmJEqckAGA07Q-PREa7gbCSVcB39FfAkAB0NH26B_yCZsOeoHffJRuRoavokYMPQvnlu2jZS0YhB2YO5c/s1600/Honey+Balsamic+Chicken+Wings01.jpg" title="蜜糖黑醋雞冀 Honey Balsamic Chicken Wings01" width="600"></a></div> <br> 雞翼的煮法，真是千變萬化。有中式，有西式，也有中西合璧式。這個食譜可算是中西合璧式吧。用了生抽和意大利黑醋，並加了風味十足的蜜糖，真是好吃到，連汁都要舔乾喔。<br> <br> 今次用先煎雞翼的方法，把油分迫出，然後跟其他材料炆，不錯啊。<br> <a href="https://www.christinesrecipes.com/2015/11/honey-balsamic-chicken-wings.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com11tag:blogger.com,1999:blog-4573211441940066640.post-5311248370101276512026-08-10T22:29:19.010-07:002026-08-10T22:29:19.015-07:00<i>木瓜含一種酵素，對保持腸道健康很有幫助。青木瓜含酵素比較多，熟的木瓜比較清甜。基斯汀有時煲青的，有時煲紅木瓜。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2017/02/papaya-and-chicken-feet-soup.html"> <img alt="紅木瓜雞腳豬展湯 Papaya and Chicken Feet Soup Instant Pot01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEdHAChR1dKKNgOrLtSvdqoXvHP9JwikJRF5dcxUXlm9UX2Xlsghjsx7s0Zq_2XYt_k4HvUVM3P4ZgRHzxn0HCUlr93_HKalVgvFtnDM5S6tfJHDrBZ7K7FJFU7Q906NKPo1MBKL-kAKP/s1600/Papaya+and+Chicken+Feet+Soup+Instant+Pot01.jpg" title="紅木瓜雞腳豬展湯 Papaya and Chicken Feet Soup Instant Pot01" width="600"></a></div><br><br> 至於雞腳本來在澳洲不值錢。以前問超市的員工，他們會送你一大包。因為西人不吃雞腳，反正要丟掉，有人問，就轉手送出去。<br> <br> 現在雞腳就頗值錢了。再說，煲湯用電子壓力煲也是快靚正。當然用普通爐火也可以呢。<br> <br> 壓力煲中極少水分揮發走掉，所以不用加太多水去煲。味道跟用普通爐火煲的老火湯，不相上下。也可說，更快更濃。骨中的味道也被壓出來。<br> <a href="https://www.christinesrecipes.com/2017/02/papaya-and-chicken-feet-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com2tag:blogger.com,1999:blog-4573211441940066640.post-21471539256001942602026-08-09T23:18:29.710-07:002026-08-09T23:18:29.715-07:00<i>不用泡浸紅豆，用短時間，就可煮出軟稔出沙的紅豆糖水，心動嗎？紅豆，是非常難煮稔，要煲頗長時間。泡浸過夜或至少三小時的紅豆，也要煲上一兩個小時。基斯汀愛吃紅豆，懶筋又發作，於是看看有沒有懶人好幫手？ 如果要用普通爐火煮，請參考食譜下面的指示。</i><br> <br> <div style="text-align: center;"> <img alt="椰汁紅豆黑糯米糖水 Red Bean and Coconut Milk Soup01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOEcTRugeKn8BIjHzD_EeB4JGOI6huexzJ7bHTtefhkXiTdTqbJFpsbFyubG7_BtIL8dS85ojAv56GjrbCFmgD2gaUTtJa9LHJULCAsJM6FQcJs8lDnQFWJO78YF8MVB-h2nOiVq3wS_P/s1600/Red+Bean+and+Coconut+Milk+Soup01.jpg" title="椰汁紅豆黑糯米糖水 Red Bean and Coconut Milk Soup01" width="600"></div> <br> 在網上搜尋研究了一段時間後，下錘，決定買這個 Instant Pot. 它有壓力高速的功能。壓力煲的強項就是燜煮，基斯汀買了這台廚房新玩具，當然首先試驗它的燜煮功能。但是煮豆類，往往是壓力煲的挑戰，也是用家恐懼的一項。<br> <br> 豆類加熱後，體積膨脹，或起泡，若倒塞壓力活塞就不好了。因此，要跟足說明書的指示，不能放進太多豆和水。結果如何？<br> <a href="https://www.christinesrecipes.com/2016/10/instant-pot-red-bean-coconut-milk-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com21tag:blogger.com,1999:blog-4573211441940066640.post-86324033816087903862026-08-03T23:06:53.701-07:002026-08-03T23:06:53.707-07:00<i>沒有新鮮的蓮藕，用急凍的，用來炆煮實在不錯。價錢平，一年四季都有。加了惹味的南乳，蓮藕和排骨變得惹味非常，好下飯。在這食譜中，基斯汀加了用普通爐火的做法在食譜下的溫馨提示中。</i><br><br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2016/11/braised-pork-ribs-lotus.html"> <img alt="蓮藕炆排骨 Braised Pork Ribs and Lotus Root with Red Bean Curd01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnPjcufXuIm3OMAVuVanIruryy4o69WQRFt7AJmNvU_ae22TU7Hx-nYJwtkNsQRHrODNU4csknbfCzOCL6nM7urbFyn-WtXpDJblx5eYgm-kqymQvewNdqYb9dOmi-L_xTjCGmk-L8BXb/s1600/Braised+Pork+Ribs+and+Lotus+Root+with+Red+Bean+Curd01.jpg" title="蓮藕炆排骨 Braised Pork Ribs and Lotus Root with Red Bean Curd01" width="600"></a></div><br><br> 發現布里斯本有急凍蓮藕賣，價錢比新鮮的，便宜很多。急凍的蓮藕已去皮和切片。用它來試做菜，看看效果如何。就這樣，這道蓮藕炆排骨就出現了。效果不錯呢。用 Instant Pot 爆香材料，然後按制炆煮，很方便呢。<br> <a href="https://www.christinesrecipes.com/2016/11/braised-pork-ribs-lotus.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com10tag:blogger.com,1999:blog-4573211441940066640.post-80175670753893820532026-08-02T22:54:17.904-07:002026-08-02T22:54:17.908-07:00 <i>鮮冬菇質感很軟滑，而且很快煮稔，全吸了雞肉的鮮味精華。今次用了日式料理的一種基本調味料，即味醂。加上少許生抽（醬油），就已經很好味道。雞肉不要煮過頭，剛剛熟透，就滑一滑呢。噢，碟底那些汁料更是精華所在，又一好下飯的小炒菜喔。</i><br><br> <div style="text-align: center;"> <a href="http://www.christinesrecipes.com/2015/06/stir-fried-shiitake-mushroom-chicken.html"><img alt="日式鮮菇炒雞球 Stir Fried Shiitake Mushroom with Chicken01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UGsyb5lrrjdLkPCQ7uw3cPCkK8V-un4LcLHua-fi7rcbLOXZ0C_oHEqOsRRsQIKI19BhJYbdBzVPoDGfKMP3aBTTHFZvs3ACsg8nokfu-8PyQzSZfN4jS8Nd1cRIdoDXuVcpT97Lm5yt/s1600/%25E6%2597%25A5%25E5%25BC%258F%25E9%25AE%25AE%25E8%258F%2587%25E7%2582%2592%25E9%259B%259E%25E7%2590%2583+Stir+Fried+Shiitake+Mushroom+with+Chicken01.jpg" title="日式鮮菇炒雞球 Stir Fried Shiitake Mushroom with Chicken01" width="600"></a></div> <br><br> <a href="https://www.christinesrecipes.com/2015/06/stir-fried-shiitake-mushroom-chicken.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com13tag:blogger.com,1999:blog-4573211441940066640.post-32441735706038845642026-07-30T22:08:23.023-07:002026-07-30T22:08:23.027-07:00<i>又一道超簡易食譜，<b>泡菜豆腐粉絲豬肉煲</b>。韓式和日式調味，配搭出來的效果非常好。家人吃得津津有味。見吃的人開心，做的人，就更開心。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2016/08/kimchi-pork-tofu-with-vermicelli-noodles.html"><img alt="泡菜豆腐粉絲豬肉煲 Kimchi Pork Tofu with Vermicelli Noodles01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegsaiuZOuy1wwAyW76A8bRfzWh2bmUPVq6kPn9NuZTySNYJwLoDCJu6rgYs2_U8H6hKw97JWoKLMlcXeAt4cinDsxlhs51fYu-Yo5psGusbpRDalmRjvB3uptjGFkmfdAwLVBLZsJ8rMU/s1600/Kimchi+Pork+Tofu+with+Vermicelli+Noodles01.jpg" title="泡菜豆腐粉絲豬肉煲 Kimchi Pork Tofu with Vermicelli Noodles01" width="600"></a></div><br> 泡菜，有益又好吃，韓式料理必備。味噌，也是健康食材，日式料理常用的調味。把兩者結合一起用，味道有出奇的好效果。<br> <br> <div style="text-align: center;"><img alt="泡菜豆腐粉絲豬肉煲 Kimchi Pork Tofu with Vermicelli Noodles03" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAU7kvkQQDm72m21MU2QlW_iM76hoqr8KIS1OU8rj-42XAMLLjUwxImWmYxf5RPnq1VwnBwy3cjCgBFR5T-4awoGBBQnJlrx7ZdVwWu5eIqDGTh474WBG9UmDx0S7THCqhPy8RHvJS-Ri/s1600/Kimchi+Pork+Tofu+with+Vermicelli+Noodles03.jpg" title="泡菜豆腐粉絲豬肉煲 Kimchi Pork Tofu with Vermicelli Noodles03" width="600"></div><br> 基斯汀發懶筋時，就會煮一鍋來吃，無論天氣熱或冷，都很適合。做法超易，零失敗，營養又豐富，值得介紹給大家試試喔。<br> <a href="https://www.christinesrecipes.com/2016/08/kimchi-pork-tofu-with-vermicelli-noodles.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com4tag:blogger.com,1999:blog-4573211441940066640.post-17225029759706404892026-07-28T21:50:45.760-07:002026-07-28T21:50:45.766-07:00<i>在繁忙的日常節塑中，如何在有限的時間裡為自己與家人準備一頓兼具質感與美味的餐桌時光？這道「柱侯雞翼」正是解答。柱侯醬源自粵菜經典，蘊含濃厚甘醇的豆醬風味，能迅速包裹每一塊雞翼，讓每一口都充滿道地港式風味。</i><br><br> <i>喜歡吃惹味滋味雞翼菜式的話，這道<b>柱侯雞翼</b>實在不容錯過。雞翼很快吃光，不在話下，汁也沒剩，的確很下飯呢。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2014/09/braised-chu-hou-chicken-wings.html"><img alt="柱侯雞翼 Braised Chu Hou Chicken Wings01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpMh_7f2YLHlxPZNWejR2TUnLvAhfXHvgZgND3xBGpPbcJJhX5pwFRF1nmCexH9CIr0DpI8IHzC9UVVt0xgDln4KR2xgwOaNqkn3evpIeuwQcrNd65dRwFuRsQSpgn9cq4At7elNSueII/s1600/%E6%9F%B1%E4%BE%AF%E9%9B%9E%E7%BF%BC+Braised+Chu+Hou+Chicken+Wings01.jpg" title="柱侯雞翼 Braised Chu Hou Chicken Wings01" width="600"></a></div><br> <a href="https://www.christinesrecipes.com/2008/02/blog-post_12.html" target="_blank">柱侯牛腩</a>是我家摯愛家常菜至一。猜想，那個柱侯醬的味道應該跟雞翼很配合吧。於是下了少許去燜雞翼。<br> <br> 嘩，不得了，雞翼吃光，碟中的柱侯雞汁也沒剩，只剩雞翼骨。喜歡撈汁吃飯的另一半，吃得真暢快喔。基絲汀看到也很滿足。<br> <a href="https://www.christinesrecipes.com/2014/09/braised-chu-hou-chicken-wings.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com6tag:blogger.com,1999:blog-4573211441940066640.post-88703406150431898512026-07-27T22:12:10.160-07:002026-07-27T22:12:10.165-07:00<i>這個牛油磅蛋糕的外表樸實，味道卻很讚。用來做茶點，一杯茶或咖啡，美味的配搭。</i><br> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2013/07/butter-pound-cake.html"><img alt="牛油磅蛋糕 Butter Pound Cake01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFhx6FGAWytf54SADO-B8oj8To4k4E0-9jYfBAxIHWaR7Ih441pPGfBTA8sldjBXJLXsx4KPE5KtQTT-rIlsg2vsb1VeTPOS_63sBbAy31aa-mxI3QgjptRNMgqcxjUM4XhBntws-aho/s1600/%E7%89%9B%E6%B2%B9%E7%A3%85%E8%9B%8B%E7%B3%95+Butter+Pound+Cake01.jpg" title="Butter Pound Cake01" title="牛油磅蛋糕 Butter Pound Cake01" width="600"></a></div> <br> 記得小時吃過的傳統牛油磅蛋糕，那香濃牛油撲鼻，記憶猶新。外表簡單純樸，雖沒花巧的外表裝飾，但這磅蛋糕色香味俱全，十分誘人。吃了一片，就很難停下來似的。<br> <br> <div style="text-align: center;"> <img alt="牛油磅蛋糕 Butter Pound Cake02" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhn4xiKO32nSTxquSQgzWMy954Efa5X2zIKgJpR85HX-um_P1e1MCPhyphenhyphenfFxFMIinqrWTUigsB8z-juLWEslLC0_Lb89M3wY-VKjG1tJgpfJD1iiM0AsrQ4o5g4F7QbhnBkVOFzTjLyxJk/s1600/%E7%89%9B%E6%B2%B9%E7%A3%85%E8%9B%8B%E7%B3%95+Butter+Pound+Cake02.jpg" title="牛油磅蛋糕 Butter Pound Cake02" width="600"></div> <br> 因此，敬請小心！<br> <br> 就像那<a href="https://www.christinesrecipes.com/2011/02/japanese-cheesecake.html" target="_blank">日式芝士蛋糕</a>，又是一種不能獨食的好味茶點，要分享啊！很適合作為聚餐派對的手指小吃（finger food）. 一件磅蛋糕，配一杯茶或咖啡，等於一份滿足。<br> <a href="https://www.christinesrecipes.com/2013/07/butter-pound-cake.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com67tag:blogger.com,1999:blog-4573211441940066640.post-38551684393453065582026-07-26T22:20:30.664-07:002026-07-26T22:31:12.053-07:00 <i>煎封魚柳是媽媽的招牌菜，她以前常常煮。123就煮好，快靚正。我們吃的也暢快。要多多汁料，蘸啖啖魚肉，好下飯。營養呢？豐富啊！小朋友和老人家也很適宜呢。</i><br><br> 在忙碌步調中，生活需要一點講究，卻不需要繁鎖的負擔。真正的美味往往源自最單純的食材與最精準的節奏，把時間省下來，留給生命中更美好的陪伴。<br><br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2011/12/pan-fried-fish-fillet.html"><img alt="中式煎封魚柳 Pan Fried Fish Fillet01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCd6p9X7DswBXUEz-sXIIrBQVTFfvleFYiNImkbs_3BD98gXC06zxXS-aI3Y0J_AEzp14tB6I23C_bt4yPM5ANkJRZE0vKVg8dJyf9HffVnUIMZFGBi_tWCsnJWW0H8fASlO60-jrNZrlnNOU3tPYUraiWzD8x0xxAAdIOPZjTw5SK9KENXCZpvCJ6T-q/s1600/%E7%85%8E%E5%B0%81%E9%AD%9A%E6%9F%B3%20Pan%20Fried%20Mackeral01.jpg" title="中式煎封魚柳 Pan Fried Fish Fillet01" width="600"></a></div><br> <i>這道「中式煎封魚柳」承載著媽媽廚房裡的愛與智慧。只需 15 分鐘，將新鮮魚柳煎至兩面金黃酥脆，鎖住鮮美肉質，再淋上一碗濃郁甘甜的百搭中式醬汁。每一口沾滿醬汁的嫩滑魚肉，都是無與倫比的下飯滋味。餐桌上的這一盤熱氣騰騰，不只是對身體的健康滋養，更是對日日恩典的誠心感謝。萬物皆有其時，給自己與家人一頓快靚正的精緻晚餐，靜心享受這一刻的平靜與滿足。</i><br> <a href="https://www.christinesrecipes.com/2011/12/pan-fried-fish-fillet.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com5tag:blogger.com,1999:blog-4573211441940066640.post-8528027535499103452026-07-23T21:22:34.722-07:002026-07-23T21:22:34.727-07:00<i>梅菜蒸肉餅，自小吃慣的一道家常小菜。肉餅蒸得軟綿，味道鹹甜適中，好味又好下飯。加一碟青菜，很是完滿呢。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2014/05/steamed-minced-pork--preserved-vegetables.html"><img alt="梅菜蒸肉餅 Steamed Minced Pork with Preserved Vegetables01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5UuDBHQPMdkvx2aQtF0jxtELGJHN_1lRe8vhNEHfyx5UOHBbDcVp4VfZSj3gM7sDZKVix8Fwvg7cd-r7icY6RSLWE5yXaYI-ntesHv8zNoV7UZzWGpjpnMMm_hhYpe2N8WouG5U5Gmo/s1600/%E6%A2%85%E8%8F%9C%E8%92%B8%E8%82%89%E9%A4%85+Steamed+Minced+Pork+with+Preserved+Vegetables01.jpg" title="梅菜蒸肉餅 Steamed Minced Pork with Preserved Vegetables01" width="600"></a></div><br> 這是媽媽的拿手家鄉小菜。自小愛吃，真是好吃開胃又下飯的一道菜。無論天氣怎樣，是冷是熱，總是適宜，是全天候的一道容易做的家常菜。<br> <br> 不過呢，要做好吃的蒸肉餅，也要留意小小地方。因為肉餅很容易變得很硬很乾，叫人大倒胃口。怎樣做好吃，軟綿滑滑又不乾的肉餅呢？<br> <br> 跟大家分享小小經驗。如果大家也有自家煮食心得，不妨也留言，分享分享啊。<br> <a href="https://www.christinesrecipes.com/2014/05/steamed-minced-pork--preserved-vegetables.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-46312660311376280662026-07-20T23:46:10.605-07:002026-07-20T23:46:10.613-07:00<i>非常滿足的一餐呢！凈飲<b>羅宋湯</b>和食蒜蓉多士就已經不用吃甚麼了！羅宋湯味道鮮美，顏色又漂亮，一看就已大開胃口。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2008/04/borscht-with-garlic-bread-recipe.html"> <img alt="羅宋湯配蒜蓉多士 Borscht with Garlic Bread01" src="https://farm3.static.flickr.com/2344/2400094660_9f29259c44.jpg" height="430" title="羅宋湯配蒜蓉多士 Borscht with Garlic Bread01" width="600"></a></div><br> 羅宋湯這名稱很特別，原來譯自&quot;Russian&quot;這字。是俄國的一種雜菜湯，當然要有肉，才有鮮味。通常是用牛腩（牛肋肉），但基絲汀稍嫌用牛腩煲湯太肥（布里斯本賣的牛腩通常很肥的，所以必須預先處理過肥膏，才較健康。<br> <br> 處理牛腩的肥膏，請參考<a href="https://food-recipes-christine.blogspot.com/2008/02/blog-post_12.html">柱侯炆牛腩</a>這篇網誌，當中分享小小心得。）今次煲的羅宋湯用了牛骨。見到超市賣的牛骨又新鮮又多肉。<br> <br> 煲完後，丈夫竟然大讚煲過湯的牛骨肉可以比美牛扒云云。非常捧場，吃盡所有肉和菜，基絲汀極度開心！<br> <a href="https://www.christinesrecipes.com/2008/04/borscht-with-garlic-bread-recipe.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com23tag:blogger.com,1999:blog-4573211441940066640.post-31476575385972115242026-07-19T22:48:53.707-07:002026-07-19T22:48:53.711-07:00<i>咖哩蘿蔔魚蛋，想起就想吃。惹味的咖哩汁汁，每一口都讓每個味蕾細胞跳躍。自家做，可自行調較咖哩的辣度，適合自己的口味。</i><br> <br> <div style="text-align: center;"><a href="http://www.christinesrecipes.com/2015/07/curry-fish-balls-radish.html"><img alt="椰汁咖哩魚蛋 Curry Fish Balls with Radish01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClZuQGPsKmY286GF4HkQIqelwNdzYxEVjzB_1nGsr336C2tzywoT5nisLLjeJQKy3eCw3Chewu4ZB0zXV9OwOXfRWpjOQEscDp4nFlkpMq9T09ORtnWDRJeIiJ9AYFiRU8cqu6R5a2mSB/s1600/%25E6%25A4%25B0%25E6%25B1%2581%25E5%2592%2596%25E5%2593%25A9%25E9%25AD%259A%25E8%259B%258B+Curry+Fish+Balls+with+Radish01.jpg" title="椰汁咖哩魚蛋 Curry Fish Balls with Radish01" width="600"></a></div><br> 以前放學時，肚餓得雷鳴似的，常在街邊小檔買一串<b>咖哩魚蛋</b>來吃，很是滋味。<br> <br> <div style="text-align: center;"><img alt="椰汁咖哩魚蛋 Curry Fish Balls with Radish02" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zCM5AdisPAk0DbjsmxJCQ2g5YewMnXFuoayLU-wmoj3Olhs0QozkY0B-o4I42lGazYkgdW6A9gZsC3omFwGYmn4ZnpBTgRWJX3WHWnrzFveXlOQQRKwc9TnakHd2y4E8RjE26YGKtihO/s1600/%25E6%25A4%25B0%25E6%25B1%2581%25E5%2592%2596%25E5%2593%25A9%25E9%25AD%259A%25E8%259B%258B+Curry+Fish+Balls+with+Radish02.jpg" title="椰汁咖哩魚蛋 Curry Fish Balls with Radish02" width="600"></div><br> 在派對或大食會中，咖哩魚蛋也極受歡迎。自己動手做也不難，不過要預備多一些，因會很快被吃光。基絲汀在週末就煮了些咖哩蘿蔔魚蛋去參加家庭聚會。天氣有點兒冷，若用真空煲存放，拿去聚會，到吃的時候，仍是熱騰騰的呢。<br> <a href="https://www.christinesrecipes.com/2015/07/curry-fish-balls-radish.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-24262902961621615262026-07-14T22:16:20.357-07:002026-07-14T22:16:20.361-07:00<i>滑過<a href="https://www.christinesrecipes.com/2008/04/beancurd-dessert.html" target="_blank">豆腐花</a>的<b>薑汁鮮奶燉蛋白</b>，作為飯後甜品，很滿足呢。一邊吃，一邊享受飄送過來的一陣一陣奶香和薑味，簡單的一道甜品，在家享受不亞於高級甜品店子。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2013/11/steamed-ginger-milk-custard.html"><img alt="薑汁鮮奶燉蛋白 Steamed Ginger Milk Custard03" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LNOgFD0JjzPZ9kcFUK6kTWWEE1e-6Lky_N1H_4MvRb4sYCAX99u2lXgWV_RerBCjT0NRkcft0za2MyLAhxYfCAmNEZGJ18eH-NIUBAwgP1oZn_hdjTYiDFNcHo5ODpdIsC5xQPoF2xg/s1600/%E8%96%91%E6%B1%81%E9%AE%AE%E5%A5%B6%E7%87%89%E8%9B%8B%E7%99%BD+Steamed+Ginger+Milk+Custard03.jpg" title="薑汁鮮奶燉蛋白 Steamed Ginger Milk Custard03" width="600"></a></div><br> 中式甜點就有這種簡單純樸的原始風味。薑汁還有驅風寒的作用。基絲汀坐月的時候，就吃了不少薑呢。一般人士也不妨多吃薑，對血液循環系統很有益處。<br> <br> <div style="text-align: center;"><img alt="薑汁鮮奶燉蛋白 Steamed Ginger Milk Custard01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3GfU6RDVJLOH1KVsx6RhnJl7IgACrWxMlKKdyB4iSYqRsZDzdwLsu_RpNmuKWRJpeR9kO2mUcNZhpp3NL8foqBMWs6xHjnKuUu1XBiN8EEW2GRq3iijwuG3jY49vkpQ2NlUF-88xUzyM/s1600/%E8%96%91%E6%B1%81%E9%AE%AE%E5%A5%B6%E7%87%89%E8%9B%8B%E7%99%BD+Steamed+Ginger+Milk+Custard01.jpg" title="薑汁鮮奶燉蛋白 Steamed Ginger Milk Custard01" width="600"></div><br> 這個甜品跟<a href="https://www.christinesrecipes.com/2008/07/ginger-milk-curd-dessert.html" target="_blank">薑汁撞奶</a>頗有異曲同工之妙。由於這個甜品加添了蛋白來燉，就一定凝固的喔。吃了蛋白，那麼蛋黃如何處理呢？沒浪費那兩個蛋黃，用來做了布甸，放在雪櫃中，遲些享受啊～<br> <a href="https://www.christinesrecipes.com/2013/11/steamed-ginger-milk-custard.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com22tag:blogger.com,1999:blog-4573211441940066640.post-14612939026471837492026-07-08T22:31:57.465-07:002026-07-08T22:31:57.472-07:00<i>用檸檬煮餸，不但帶來清新氣味，而且可平衡整碟餸的味道，提升吃的感受。就如這道檸檬香蒜雞腿，檸檬跟蒜頭增香之餘，令雞腿不感覺膩。味道很鮮甜。只需用一個鍋子煮，原汁原味，又簡易方便。</i><br> <br> <div style="text-align: center;"><a href="https://www.christinesrecipes.com/2015/11/lemon-garlic-chicken-thighs.html"><img alt="Lemon Garlic Chicken Thighs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQupW1idRJYJ5U_q338FphOJjSrlBj-RCbHuhSolRAaD3dO0yNYaAwMsJaUF_TiGBZEmCxCAh-SW_vFhRDp1hFiB3rRIxAXNJ8_DufFbPWMyhIpP1qjDYLYdL02L07CPLm2Q_i76L4kav8/s1600/Lemon+Garlic+Chicken01.jpg" title="Lemon Garlic Chicken Thighs01" width="600"></a></div><br> 越來越喜歡一鍋煮的餸菜，好像碟頭飯一樣方便。這些雞腿用檸檬和蒜頭，加些香草去煮，清新香氣撲鼻，令人增進食慾，毫不覺膩。<br> <br> 雞皮是為烤焗時，保住雞肉的濕潤。不要煮過頭啊，雞肉自然幼滑可口呢。<br> <a href="https://www.christinesrecipes.com/2015/11/lemon-garlic-chicken-thighs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com10tag:blogger.com,1999:blog-4573211441940066640.post-80702478695859176352026-07-06T22:34:24.072-07:002026-07-06T22:34:24.080-07:00<i>懶人飯又出爐。無論天氣怎樣，一年四季也適合的蒸冬菜牛肉餅飯，太美味了。</i><br> <br> <div style="text-align: center;"><img alt="蒸冬菜牛肉餅飯 Steamed Beef Mince on Rice01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFl0JJt_YeOaJ1Tb_fHWpTMOnSqQYx-ML-uTvknsLIOl6UJ1TB0x-5ZmML-XQsNbDSEMnegvXIUKw5VzIEL0CQ-w14SGhTjGvjHb-6JwjavrIZ_K165RTVuu6LsRpz8XAK-pFhfN_McEG/s1600/%E8%92%B8%E5%86%AC%E8%8F%9C%E7%89%9B%E8%82%89%E9%A4%85%E9%A3%AF+Steamed+Beef+Mince+on+Rice01.jpg" title="蒸冬菜牛肉餅飯 Steamed Beef Mince on Rice01" width="600"></div><br> 由於在飯面蒸牛肉餅，所有好味汁料，盡被白飯吸收。連不愛吃飯的，也會被吸引吃多幾口飯。<br> <a href="https://www.christinesrecipes.com/2015/02/steamed-beef-mince-on-rice.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0