tag:blogger.com,1999:blog-45732114419400666402026-11-12T17:20:31.998-07:00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.comBlogger1047125tag:blogger.com,1999:blog-4573211441940066640.post-47930573792842770312026-11-10T22:59:44.358-07:002026-11-12T17:20:31.998-07:00<p>蒸魚一直是家常飯桌上最受歡迎的做法之一，既保留了食材的原汁原味，又少油健康。這道清蒸三文魚豆腐做法簡單，三文魚油脂豐富，蒸過後肉質軟滑，底下的軟豆腐更是吸滿了鮮甜的魚汁和惹味的醬油，絕對是配白飯的絕佳選擇。</p> <p>基斯汀今天用了最省時的方法，把三文魚直接鋪在豆腐上一起蒸，最後淋上少許熱油激發出蔥香，簡單快捷就能完成一道滋味豐富的家常小菜，希望大家也會喜歡這份暖心的分享。</p> <div style="text-align: center;"> <img alt="清蒸三文魚豆腐 Steamed Salmon with Tofu01" title="清蒸三文魚豆腐 Steamed Salmon with Tofu01" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcBkMjn17zhq3D0TDMHWfZpDkKKSdssbn8e4fXHkcLd7bKFE-x1m8qv4Q2FLEFRrw26GUjPDKtMyph2fphWdQZGFVhJatpYIWlhPFNoaHpXxyY1X0aLNM9G_8dHaBbb_5qzGmlFgE9T0fuK1l5r22snkbEO5bNbExaMevJwqTltyDr6JEnxWDsVDCiyg-c/s1600/%E6%B8%85%E8%92%B8%E4%B8%89%E6%96%87%E9%AD%9A%E8%B1%86%E8%85%90%20Steamed%20Salmon%20with%20Tofu01.jpeg" height="900" width="600" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2026/11/steamed-salmon-with-tofu.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-4573211441940066640.post-29544575411029764112026-11-08T23:23:12.189-07:002026-11-08T23:23:12.203-07:00<p><i>紅棗雞蛋茶，本是婦女產後進補或調理月事的古老食療配方。其實平時也可飲用。紅棗有補血養氣，養顏之效。</i></p> <p>大家看見這食譜，切勿誤會啊。不過，這確是婦女產後進補或調理月事的古老食療配方。</p> <p>媽媽和奶奶也分別口傳教過基絲汀，和解釋過這食療的好處。就算不屬所提及的情況的婦女，也可飲用的。</p> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2012/03/red-dates-and-egg-soup.html"><img alt="紅棗雞蛋糖水 Red Dates with Egg Soup01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKxGvQdHsYWXIh8qbNVaHqoSOQrhoAM_Lv2EQHWyKp5pGfJIOjcG4BB1JD5G5iYycTTe68Ict44OlhE_P-y7iV58LxE6Hwm6wWBONTbIr-CIgeu2QfzayAPdDZDeig8I9w-S1e3FsKePolvV0HiCF_TLrC_2KOimf_VnlEnCFZUOrtdN_J0aRRAXLclaB/s1600/Red%20Dates%20with%20Egg%20Tea01.jpg" title="紅棗雞蛋糖水 Red Dates with Egg Soup01" width="600"></a></div> <a href="https://www.christinesrecipes.com/2012/03/red-dates-and-egg-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com31tag:blogger.com,1999:blog-4573211441940066640.post-65333064688426024382026-11-05T21:36:11.114-07:002026-11-11T21:57:40.634-07:00<p>番茄炒蛋（番茄煮蛋）是經典的中式家常小菜，酸甜開胃的濃郁醬汁用來佐飯最是令人滿足。</p> <p>只要掌握幾個簡單的下鍋順序與火候技巧，就能在家輕鬆煮出蛋花滑嫩不老、完美吸收番茄精華的道地家常滋味。</p> <div style="text-align: center;"> <img alt="番茄煮蛋 Tomato with Eggs" title="番茄煮蛋Tomato with Eggs " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYo6LqcIP7xpa1a9bi1gHBEeUllXf6zfj7xqZXLr491apYp0yTKl2RzToi0Mkteqhfyu9yXJLsbZRHH0iRYPh4x7h2TMEEeQgWvXJhzNpf-Fnp1XNrOWHaafpmGwaBi0r2-h6AFXMzwzgW0rqed-ehqC4oVvJzDUPV9SeHyRoFQeO9fpGbnjKTJGeU0qY/s1600/%E7%95%AA%E8%8C%84%E7%85%AE%E8%9B%8B%20Tomato%20with%20Eggs01.jpeg" height="900" width="600" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2008/05/tomato-with-eggs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com9tag:blogger.com,1999:blog-4573211441940066640.post-84391567375290493022026-11-02T23:02:55.724-07:002026-11-02T23:02:55.733-07:00<p>豆腐營養豐富且口感平凡，配搭自家調配的日式照燒汁烹煮，瞬間化身為味道不凡的家常美味。這道菜做法簡單快捷，是忙碌生活中的快靚正之選。</p> <p>照燒汁是日式料理中的經典百搭醬汁，除了適合烹調雞扒、三文魚和牛肉外，與煎香的豆腐亦非常完美地融合。</p> <div style="text-align: center;"> <img alt="日式照燒豆腐 Teriyaki Tofu01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWG1IGcuCyerTpdiDH-Do-PtTEuw65ZzrFP4tGwiN9a1vLDxrSqmKQAreWbYuROs04oPji18yYrGDPxW5w_wBrMCAeRUDeyvCf1l0ZZQxfRVTkrivDCq3mj77me4tHDDExJpBl8wn1kFv/s1600/%E6%97%A5%E5%BC%8F%E7%85%A7%E7%87%92%E8%B1%86%E8%85%90+Teriyaki+Tofu01.jpg" title="日式照燒豆腐 Teriyaki Tofu01" width="600" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2014/11/teriyaki-tofu.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com0tag:blogger.com,1999:blog-4573211441940066640.post-91101540293161356522026-10-29T23:14:43.414-07:002026-10-29T23:14:43.418-07:00<p>這道傳統港式<b>白果腐竹糖水</b>滋潤清甜，是極受歡迎的經典家常甜品。加入薏米與雞蛋同煮，口感豐富又營養，每一口都充滿暖意。</p> <p>在家煮出餐廳級的香濃腐竹糖水非常簡單，只要掌握好火候，就能讓腐竹完全融化成綿滑湯底，是一碗溫暖身心的滋補甜湯。</p> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRj1grhXkvE7GMLMzGemPPtg6Yz7eQAqT2gnY0wtExHWp1zRHMB3esTCnVu4w7pv8-LhVy05OuFauPyfzFOc-BQGxl-f1qia5mHHWA8prbp06GqqQ7uxEptaq8yFqpHvaY-7EuxXGNabMZwGdmtOkn0WM_yIF7c1CQ3Y2zjtF6cTF5C1uDGrzePecHBvP/s1600/%E8%85%90%E7%AB%B9%E7%99%BD%E6%9E%9C%E8%96%8F%E7%B1%B3%E9%9B%9E%E8%9B%8B%E7%B3%96%E6%B0%B4%20Dried%20Beancurd%20and%20Ginkgo%20Nuts%20Dessert01.jpeg" alt="白果腐竹雞蛋薏米糖水 Dried Beancurd and Ginkgo Nuts Dessert01" title="白果腐竹雞蛋薏米糖水 Dried Beancurd and Ginkgo Nuts Dessert01" width="600" height="900" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2009/09/beancurd-skin-and-ginkgo-nuts-dessert.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com28tag:blogger.com,1999:blog-4573211441940066640.post-58696883702615704802026-10-28T22:46:34.095-07:002026-10-28T22:46:34.101-07:00<p>這道<strong>菊花杞子龍眼茶</strong>是日常保養的滋養飲品，能幫助清熱明目與養心安神。長時間面對電腦與留在空調房工作，眼睛容易感到乾澀發癢，簡單沖泡一杯熱茶，既能舒緩疲勞，又能帶來滿滿的健康呵護。</p> <br> <div style="text-align: center; margin: 20px 0;"> <a href="https://www.christinesrecipes.com/2016/09/chrysanthemum-goji-longan-tea.html"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjb_qg053Hdp-pRSIHXjx29QXfSF8oMyghL9byZOxX4vWuu-SMM6FNHpN_fZuBUR5t1GHl_NDj5c3qbHCNpsvBN0vxKWmobOcBq6JQwnFjlx-vXQmTcNx8oF17dxvjo5qXNy78Rh7mm1X_/s1600/Chrysanthemum+Tea+with+Goji+and+Longan01.jpg" alt="菊花杞子龍眼茶 Chrysanthemum Tea with Goji and Longan01" title="菊花杞子龍眼茶 Chrysanthemum Tea with Goji and Longan01" width="600" height="900" loading="eager"></a> </div> <p>製作這道養生茶非常簡單，菊花氣味清香，搭配龍眼乾的自然清甜，完全不需要額外加糖。每週飲用一兩次，在忙碌的生活中停下腳步，靜心享受這份天然滋味，照顧好身體與心靈。</p> <a href="https://www.christinesrecipes.com/2016/09/chrysanthemum-goji-longan-tea.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com4tag:blogger.com,1999:blog-4573211441940066640.post-12025442267560238592026-10-28T16:34:50.746-07:002026-10-31T21:56:46.002-07:00<p>這道經典的<b>蒜蓉粉絲蒸蝦</b>是一道快靚正的家常廣東名菜，鮮甜彈牙的蝦肉搭配吸滿蒜香精華的粉絲，每一口都是極致享受。</p> <p>製作美味蒸蝦的秘訣在於結合生蒜與熟蒜的複合香氣，並用適溫熱水泡軟粉絲，讓你在家中也能輕鬆做出餐館級別的海鮮佳餚。</p> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2017/10/steamed-garlic-prawns-with-vermicelli.html"><img alt="蒜蓉粉絲蒸蝦 Steamed Garlic Prawns with Vermicelli Noodles01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTLnA0CRlTcsoSxW1VcspYUGdAn9Xao64G818v157juDmiM-Ui9WgA09qtGMwRb5t9Y3UitTWG6PjkmnXfsCryW1PSyvH8VjHh6pREOL0PbLgnivwbEwkPpaMuVfqLGLuXhtSGu4nRrq_/s1600/Steamed+Garlic+Prawns+with+Vermicelli+Noodles01.jpg" title="蒜蓉粉絲蒸蝦 Steamed Garlic Prawns with Vermicelli Noodles01" width="600" loading="eager"></a> </div> <a href="https://www.christinesrecipes.com/2017/10/videosteamed-garlic-prawns-with.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com2tag:blogger.com,1999:blog-4573211441940066640.post-25083318444936753432026-10-19T13:23:29.832-07:002026-10-29T13:09:06.644-07:00<p>酸辣湯是極具代表性的四川經典湯水，無論天冷天熱飲用都非常開胃醒胃。</p> <p>這道家常酸辣湯做法簡單快捷，融合了黑醋的香酸與白胡椒的辛辣，配上豐富食材，只需短短時間就能為家人準備好一碗滋味無窮的餐桌佳餚。</p> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwPWCuNvejUaZkJW76H5mU7YL6IcM35Iyaj_cW2kA7sR0nyT2ceyotNJ1AUJASavE4ApNMKLF0KHw9ZU6adtEhzD3DY8W1SgIFM-lBQLOgu9tVyvbsPvoTqPDYLzyy58tW6b5mRN_cP0/s1600/%E9%85%B8%E8%BE%A3%E6%B9%AF+Hot+and+Sour+Soup01.jpg" alt="酸辣湯 Hot and Sour Soup01" title="酸辣湯 Hot and Sour Soup01" width="600" height="900" loading="eager"> </div> <p>傳統的酸辣湯除了基礎配料外，亦可隨個人喜好加入豬血（豬紅），增添道地風味。</p> <a href="https://www.christinesrecipes.com/2013/04/hot-and-sour-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com17tag:blogger.com,1999:blog-4573211441940066640.post-5311248370101276512026-10-14T22:02:15.178-07:002026-10-14T22:02:15.185-07:00<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-48158982462941654722026-10-06T16:33:47.461-07:002026-10-08T20:28:47.010-07:00<p>經典港式家常菜<strong>洋蔥豬扒</strong>是許多家庭餐桌上的最愛，酸甜開胃的醬汁搭配香煎豬扒，讓人不知不覺多吃一碗飯。這道港式小炒做法簡單快速，是忙碌日常中輕鬆上桌的美味選擇。</p> <p>要做這道<strong>洋蔥豬扒</strong>也很方便，隨手就可以煮。只要準備好豬扒和洋蔥，配合酸甜汁令孩子很易下飯，又是一道必備簡易菜譜之一。</p> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ngEWCZ-KgMJ69VgZYDKzh1nrkfiFxeH2FdsPUwFIg6grlmt5EkwfK2X95AmNwQegqXCHwUpmBf7LbbbWsFlVKTMNyMP4Bpwzz94SOa-2qiW0uiW9ZnLv8pq3fZDl37PrGGMFGxpsTJMwfb7m9wciau8uyw0zncxkQ0OxE9Mf8oAeAqh3Xc8hlOn-Hz20/s1600/%E6%B4%8B%E8%94%A5%E8%B1%AC%E6%89%92%20Braised%20Pork%20Chops01.jpeg" alt="洋蔥豬扒 Braised Pork Chops with Onion" title="洋蔥豬扒 Braised Pork Chops with Onion" width="600" height="900" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2008/09/braised-pork-chops-with-onion.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com11tag:blogger.com,1999:blog-4573211441940066640.post-35029560351863679462026-10-05T10:32:29.006-07:002026-10-05T12:59:06.277-07:00<p>想在家重現茶餐廳或麵檔的經典美味，這道<b>上湯水餃</b>絕對是你的不二之選。鮮嫩多汁的豬肉蝦仁餡料搭配黑木耳的爽脆口感，一口咬下滿是鮮甜湯汁與層次，再配上清甜溫暖的上湯，簡單又滋味。</p> <br> <div style="text-align: center;"> <a href="https://www.christinesrecipes.com/2013/10/dumpling-soup.html"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu6w44cahQwJ4DvJVr7i9TMPdw_THRb26MJf2wcivVR0msfC5ExRnXWMnPrLq2wQu7dY5zmX1luZkX9Uo6tibFooog5b2u1foxe0cD3CK_MitJOzSTs8nIfgQ5CoELDt39RnqdODxhpU/s1600/%E4%B8%8A%E6%B9%AF%E6%B0%B4%E9%A4%83+Dumpling+Soup03.jpg" alt="上湯水餃 Dumpling Soup03" title="上湯水餃 Dumpling Soup03" width="600" height="900" loading="eager"></a> </div><br> <a href="https://www.christinesrecipes.com/2013/10/dumpling-soup.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com3tag:blogger.com,1999:blog-4573211441940066640.post-9679005692343609482026-09-30T23:33:16.698-07:002026-09-30T23:33:16.720-07:00<p>想在忙碌的日子裡快速上桌一道媲美餐廳水準的家常美味？這道<strong>蒜香忌廉汁雞腿</strong>（Creamy Garlic Chicken Thighs）採用一鑊過煮法，將煎至金黃香酥的雞腿扒結合香濃順滑的蒜香忌廉汁，簡單又大方。</p><br> <div style="text-align: center;"> <img alt="蒜香忌廉汁雞腿 Creamy Garlic Chicken Thighs01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomgIsLhAKg6O1RAmqvfif_qyfQnG_8Z6Dv3kWR6gs7qwmAA1AYeOtkIIlqNCFlz9hCbgYUccLjj0ExfooDoqLgOXCQAVNRObtAPi4P7pSspaGP_E-Uud5kbs3MYQC9m_IriyHuczhgbdI/s1600/Creamy+Garlic+Chicken+Thighs01.jpg" title="蒜香忌廉汁雞腿 Creamy Garlic Chicken Thighs01" width="600" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2018/03/creamy-garlic-chicken-thighs.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com7tag:blogger.com,1999:blog-4573211441940066640.post-65655715486634159562026-09-29T21:03:23.177-07:002026-09-29T21:03:23.200-07:00<p>想在自家廚房做出地道的<b>港式蜜餞叉燒</b>嗎？這道經典的自家製蜜餞叉燒食譜，讓你無需專業燒臘大爐，只需善用家用焗爐與簡單醃料，就能輕鬆烤出肉質軟嫩、色澤紅潤且帶著迷人焦糖蜜香的餐廳級美味。</p> <br> <div style="text-align: center;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwYN5JbtTUsghYEZAQ7Eq4LKOv1sOI5p1QHn9RXwx7y3uq2MnqbExJzdzaC5J3iihjg8bt15FEFDYPRnruu3QQcVXZxMvdHue0-HrGoZt0MKlpf4qHmwbnGoNv0cIZu3ODvtmiPM32osrg264HUgFsU-yG-dOIOl289KtP9k6gmZzVyrY47SrXOTx2NJH/s1600/DIY%20BBQ%20Pork01.jpeg" alt="蜜餞叉燒 BBQ Pork (Hong Kong Style)" title="蜜餞叉燒 BBQ Pork (Hong Kong Style)" width="600" height="900" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2008/06/diy-bbq-pork.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com54tag:blogger.com,1999:blog-4573211441940066640.post-8528027535499103452026-09-28T23:29:55.385-07:002026-09-28T23:44:36.132-07:00<p><b>梅菜蒸肉餅</b>是一道經典又熱門，自小吃慣的一道中式家常菜，鹹甜交織的梅菜香氣搭配多汁軟綿的蒸肉餅，絕對是白飯的最佳拍檔。加一碟青菜，很是完滿呢。</p><br> <div style="text-align: center; margin: 20px 0;"> <img 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" alt="梅菜蒸肉餅 Steamed Minced Pork with Preserved Vegetables01" title="梅菜蒸肉餅 Steamed Minced Pork with Preserved Vegetables01" width="600" height="900" loading="eager"> </div> <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-56231980785960818262026-09-27T22:19:13.097-07:002026-09-27T22:19:13.125-07:00<p>這道經典家常菜薯仔炆雞翼是無數人記憶中的溫馨滋味，濃郁醬汁浸透嫩滑雞翼與鬆軟馬鈴薯，配上一碗白飯就是最純粹的幸福。只需掌握簡單的香料爆香與火候控制，在家就能輕鬆重現這道快靚正的港式家常美味。</p> <br> <div style="text-align: center; margin: 20px 0;"> <img alt="薯仔炆雞翼 Braised Chicken Wings with Potatoes01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3rHAT4klLvsmvU7E_L1-SNbaPru3jvajwKiwX_tGe047Z3lmnvZAOUwqSr-TvUF9URmW66lDb9kkkJ1nhiB5rbg9yFublC25ItkQLjOZbLFR6WKcY04Dm1-av3S7geeaGUYN5LrvGPF4/s1600/%25E8%2596%25AF%25E4%25BB%2594%25E7%2582%2586%25E9%259B%259E%25E7%25BF%25BC+Braised+Chicken+Wings+with+Potatoes01.jpg" title="薯仔炆雞翼 Braised Chicken Wings with Potatoes01" width="600" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2015/07/braised-chicken-wings-potatoes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com15tag:blogger.com,1999:blog-4573211441940066640.post-91579374573304993132026-09-24T22:18:17.418-07:002026-09-24T22:31:28.022-07:00<p>這道媽媽家傳的<b>蠔油炆冬菇</b>是逢年過節與冬至團年不可或缺的經典家常菜，簡單的炆煮技巧就能讓乾冬菇呈現爽口腍滑的完美口感。基絲汀自小愛吃媽媽的冬菇，特別是蠔油炆冬菇。可以吃上癮的呢～媽媽炆的冬菇色澤光亮，爽口腍滑，咸甜適度。哈，別以為媽媽的煮法很複雜，如說出來，實在簡單得很。</p><br> <div style="text-align: center; margin: 20px 0;"> <a href="https://www.christinesrecipes.com/2010/12/braised-shiitake-mushrooms-in-oyster.html"><img alt="炆冬菇 Braised Shiitake Mushrooms in Oyster Sauce01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOYOUkVLbxZ9TX8WdhEFaIoKJdfnPm0au2EZpA17dV70HZVxqhJxeplFY-GTnkt0_yylU3YrazxHBzc4a4eQ0fqqgkeXqwTJxPGXopkHEP44u2fkW0bz5p-AlMa8asoT0Qu3Oxxh6JYU/s800/%E7%82%86%E5%86%AC%E8%8F%87%20Braised%20Shiitake%20Mushroom%20in%20Oyster%20Sauce01.jpg" title="炆冬菇 Braised Shiitake Mushrooms in Oyster Sauce01" width="600"></a> </div> <a href="https://www.christinesrecipes.com/2010/12/braised-shiitake-mushrooms-in-oyster.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com22tag:blogger.com,1999:blog-4573211441940066640.post-70039394421559399332026-09-22T18:03:04.185-07:002026-09-22T18:03:04.189-07:00<p>中秋節將至，自製清新優雅的綠茶奶黃冰皮月餅是表達心意的最佳方式。這款節日甜品結合了香濃滑順的奶黃餡與微苦帶茶香的軟糯綠茶冰皮，色彩悅目且口感層次豐富。</p><br> <p>精心調配的粉類比例讓冰皮口感既軟糯又帶點彈性，搭配濃郁不膩口的奶黃餡料，每一口都是對生活與季節的感恩分享。</p><br> <p>今年很特別，有了自己品牌 “簡易食譜” 的月餅來慶祝中秋節。這個木製的月餅模是摯愛親人送給基絲汀的生日禮物，很有紀念價值。大家可用普通的月餅模，塑膠的，木製的，也可以。</p><br> <div style="text-align: center; margin: 20px 0;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRzG1MC-qPio9EqI6ttUUh5y99ju3dOzxDygGXHMK477X3DuJciRE-t356HTIhqO5vvqhRtAgF8esF5jXXpKPEZmD4c4Udo43DkSwMqNHrlMLsVNSx_EGTWhdHhnbAj5FRCrgRIcWbFra/s1600/%E7%B6%A0%E8%8C%B6%E5%A5%B6%E9%BB%83%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A4%85+Green+Tea+&+Custard+Snow+Skin+Mooncakes01.jpg" alt="綠茶奶黃冰皮月餅 Green Tea & Custard Snow Skin Mooncakes01" title="綠茶奶黃冰皮月餅 Green Tea & Custard Snow Skin Mooncakes01" width="600" height="900" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2014/08/green-tea-custard-snow-skin-mooncakes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com35tag:blogger.com,1999:blog-4573211441940066640.post-58081926464059699432026-09-21T13:38:33.597-07:002026-09-21T13:38:33.606-07:00<p>經典廣東菜<strong>貴妃雞</strong>，好像白切雞，能做到皮滑肉嫩，就非常好吃呢。要保持皮滑，其實不太難。貴妃雞不單以皮滑肉嫩為重點，更以香氣濃郁著稱，是家庭聚會與日常餐桌上最受歡迎的家常美味之一。</p><br> <p>師傅教落，可以把煮熟的雞，立即放入一盤冰水中浸涼，雞皮就會變得滑一滑呢。不過，就先要預備一盤冰水又加冰。做這道貴妃雞，要把雞泡浸汁料，因利成便，就可省卻泡冰水那步，仍可做到皮滑效果。是謂基絲汀簡易做法的偷懶小步，免去繁複的浸冰水步驟，只需將蒸熟的雞腿泡入冰涼的秘製香料汁料中，就能輕鬆做到滑嫩入味的完美口感。</p><br> <div style="text-align: center; margin: 20px 0;"> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgrmIp0G6vLgh2l7lcLLz-ViKdKBS-UCD8hrgoHXrSAFgzXCdTdQlU3h389rh9BCe7mYIYi8J8xDIXXu8QODau_qE1HcLkwwP-RHSgMy90y2f5B0hcB_Ju1268h4TBzQlEbl4r1CE6cF0/s1600/Poached+Chicken+Leg+in+Spicy+Sauce01.jpg" alt="貴妃雞 Poached Chicken Leg in Spicy Sauce01" title="貴妃雞 Poached Chicken Leg in Spicy Sauce01" width="600" height="900" loading="eager"> </div> <a href="https://www.christinesrecipes.com/2016/03/poached-chicken-in-spicy-sauce.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com9tag:blogger.com,1999:blog-4573211441940066640.post-41607805580353222602026-09-15T22:43:38.534-07:002026-09-19T12:43:52.937-07:00<p>每逢中秋佳節，重溫這道經典的<strong>傳統廣式月餅</strong>食譜，總能為家人帶來滿滿的溫暖與節日祝福。自家製廣式月餅不僅能嚴選優質材料，更能精準掌控甜度與油分，為身體帶來健康無負擔的滋養。</p> <br> <div style="text-align: center; margin: 20px 0;"> <img alt="傳統廣式月餅 Traditional Mooncakes01" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHPpOAoFBogtVFnVeL9T-841oswC57G1v1ab4KuJZnCiLJHQNbo8vCGfYDLZZIwmCWHemVJOmpknQ_FOVrwQg7jPOaf0mCGUV9p5fJ27aGQ7U21AxxG4F2nZLk-A1pEP0hOoIYHwZW-wSUQQpTv7lY-qCVJdHkAW7vuzvTBrOKRn8F4fWMQmLSOdTGn7S/s1600/%E5%82%B3%E7%B5%B1%E6%9C%88%E9%A4%85%20Mooncakes01.jpeg" title="傳統廣式月餅 Traditional Mooncakes01" width="600" loading="eager"> </div> <p><b>傳統廣式月餅</b>迎中秋，自家製也不太難，只要預備好所有材料，就是了。</p><br> <p>想做出快靚正又媲美酒樓品質的節日甜品，只要按部就班備好轉化糖漿與蓮蓉鹹蛋黃餡料，就能輕鬆享受優雅的烘焙時光，體會分享美好飲食的感恩與恩典。</p> <a href="https://www.christinesrecipes.com/2011/09/traditional-mooncakes.html#more">閱讀更多 »</a>Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.com78tag: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": 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"@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.com17