蕃 薯 食譜的八卦，YOUTUBE、PINTEREST、MOBILE01和Yahoo名人娛樂都在討論

拿到書的感動!!!

一直無法跟大家說的事，今天終於能說出口了...

>>這次這本書會花了3年多的時間才出版，其實是有原因的。

就是『版權問題』。在三年前做了卡通便當給阿桃，只是希望讓他帶去公司能有好人緣，卻誤打誤撞的受到歡迎，當時的我完全沒想過出書這件事，純粹將每天所做的便當，編輯貼圖後，與身邊及網路上的大家分享，就好開心。

某天意外接到出版社邀約，天真以為出書就可以賺錢幫忙阿桃分擔家計，一口答應之後才發現困難重重...

那時做的每個便當上編輯的貼圖都有版權，什麼都不懂的我，在那一刻才知道，有版權貼圖的便當照片，只能純粹分享，不能有利益販賣，所以數十個便當都無法放入書裡，還來不及錯愕，就趕緊將那數十個卡通便當全部重做，沒有貼圖，只有原檔，以為這樣就可以放心了。

沒想到，在那之後，發生了鞋子蛋包飯事件，當時因為自己的不小心，而造成版權上的誤會，自己重重跌了一跤，難過了好久幾乎快站不起來，數次想關版放棄，卻每天收到大家不停私訊鼓勵，溫暖的支持，讓我撐了過來。

出版社見我如此傷心，為了不讓我出書後再受到誤會傷害，而提出了要將所有卡通便當都換成無版權角色的請求。

也就是說，努力了兩年多，在這前兩次加起來共做了上百個角色便當的我，得全數放棄，然後再挑戰製作第三次無版權角色便當的意思。

當下我真的四肢發軟，腦袋一片空白...

一直在猶豫究竟要不要繼續堅持下去，回廣島婆家時，看見婆婆是如此期待我們兩人一起做菜的章節，回台灣時，聽見媽媽對我說她引我為榮，為了這兩位最愛的母親，我知道，一定得繼續做下去。

於是在這一年，我想著無版權的卡通圖案，發現有小動物，球球，車車，甚至是節慶，原來都可以做成料理，原來也是可以很有趣很好玩。

為了出這本書，前前後後的挫折，真的不知道流掉我多少眼淚(然後阿桃究竟吃了多少個便當？)， 但在最後的最後，幸好有堅持下來，也為我學到很多經驗，上了一課，透過料理，傳遞了我與阿桃的許多日常情感。

回想這三年來經常凌晨就在廚房忙的自己，阿桃開心吃著便當的那幸福表情，想角色想破頭而失眠的無數個夜晚，大熱天去超市搶半價商品的狼狽樣，又想像著接下來婆婆與媽媽拿著書四處炫耀的那個可愛表情，不自覺地讓我自然的嘴角上揚，這一切，都值得的。

這本書，比不上料理專家所寫的專業，也不是最完美，但是可以確定的是，每道菜都真的非常用心。

三年多，讓大家久等了。

希望它是一本有溫度的書，因為那溫暖，來自於你們，與所有支持鼓勵著我的人。

--------------------------------
網路購買通路在這邊，海外也可以寄送喔～

⭐️博客來：goo.gl/u789Ls
⭐️金石堂：http://goo.gl/TR7G9N

⭐️誠品：http://goo.gl/C7XuxK

⭐️三民：http://113.196.56.92/Product/Index/005945580

❤️實體購買於2016/9/4開始台灣各大書店上市販賣唷!!!❤️

ps.不只桃媽跟胎媽會拿書到處炫耀，阿桃弟弟因為有出現在書裡的一個小角落，他也準備要拿去學校驕傲一下了....((很沉不住氣的一家人哈哈哈

————————————
最後，阿桃說要讓大家先知道一下章節，才不會買回去後發現內容太多而後悔...哈哈。

A.卡通造型便當(25款)
1.親子小綿羊便當
2.生日蛋糕便當
3.海豚便當
4.海盜船長便當
5.足球棒球便當
6.日本可愛御守便當
7.小嬰兒便當
8.熱狗小章魚便當
9.小亨堡臘腸狗便當
10.小蝸午便當
11.飛機你好便當
12.魚板小兔兔便當
13.雪地大小企鵝便當
14.蛋皮狗狗便當
15.小老鼠大起司便當
16.黃金鼠便當
17.帥氣警車便當
18.喵咪便當
19.丸子三兄弟便當
20.先有雞先有蛋便當
21.蛋捲小蜜蜂便當
22.大耳查布便當
23.生火腿小金魚便當
24.熊貓團圓便當
25.小紅帽便當

B.日式和風便當
1.日式豆皮雙色便當
2.均勻營養三色便當
3.高纖蕃薯炊飯便當
4.日式三角飯糰便當
5.日式燒肉飯糰三明治
6.檸香梅干飯糰便當
7.鹽鮭蘆筍鳥蛋便當
8.日式小手捲便當

C.進階組合創作料理
1.萬聖節便當
2.聖誕節便當

D.日本婆婆傳授的上田家料理
1.日式炊飯
2.日式紅豆湯
3.日式紅豆飯
4.日式馬鈴薯燉肉
5.日式親子丼
6.章魚燒
7.廣島燒
8.女兒節料理
9.賞花便當
10.日本新年料理

*(以上便當都含有配菜作法，整本書超過300多道料理，大碗滿意。)

------------------------
❤️胎胎的instagram→mrs.ueda

❤️訂閱胎胎＆阿桃的youtube>>https://goo.gl/AXUcb9

❤️胎胎＆阿桃的生活/食譜/旅遊/部落格>> http://www.mrsueda-frenchbull-sinba.com

今日教大家

📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版：https://youtu.be/MEbzUBXMtlY

✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

✨✨✨✨✨✨✨✨✨✨

護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

?‍? 本集食譜?‍?
2人份量 Serve 2

蕃薯 ~100g Sweet Potato
木薯粉 45g Tapioca Starch
砂糖 25g Sugar
鹽 適量 Salt

1.把蕃薯洗淨去皮切片,約蒸15分鐘,待蕃薯蒸熟後壓碎
2.趁熱拌入砂糖,鹽和木薯粉,揉成團狀,把麵團分割成小塊搓圓
3.預熱油鍋,以慢火油炸,炸至地瓜球開始浮起
4.用匙羹將地瓜球內部空氣按壓出來,地瓜球會因溫度而脹大,連續壓5-6次,撈起備用
5.地瓜球再次放入油鍋裡以大火翻炸至金黃色,最後撈起瀝乾（此步驟可將多餘的油逼出，並令外表上色至金黃酥脆），完成

---------------------------------------------------------
【100%還原！】日式雙層芝士蛋糕? [Eng Sub]
https://youtu.be/UK-rdW8WB30
【極邪惡】忌廉芝士肉桂卷 [Eng Sub]
https://youtu.be/v3UE8eLngrM
【台式小食】鮮奶麻糬? | 木薯粉定糯米粉[Eng Sub]
https://youtu.be/3cOGGYPqvtY
【豪華系列】一人份芝士火鍋 [Eng Sub]
https://youtu.be/UOiysCtHvHk

---------------------------------------------------------
食譜:
http://dimcookguide.com/sweet-potato-balls/
Facebook:
https://goo.gl/Fo5hMy
Instagram:
https://goo.gl/4mbHfZ
Youtube channel:
點COOKGUIDE: https://goo.gl/ktnACG
搞神馬: https://goo.gl/MxB7FX

贊助 (加入會員)
https://www.youtube.com/channel/UCXnWjmQ8BDE0sDIeZLK5yJg/join

本片關鍵字:
#地瓜球 #小食 #夜市 #食譜 #煮食 #旅遊 #台灣 #日本

【蘿潔塔的廚房】這週末就吃蔬菜海鮮煎餅吧！！。滿滿的蔬菜，我喜歡！！
（文下面的地方有寫食材表喔）
★喜歡我創作的料理影片嗎？不要忘了訂閱我的頻道喔～
https://www.youtube.com/channel/UCcb9uxCoIgw7RQjQnlgd0Xw
追蹤我的FACEBOOK: https://www.facebook.com/rosalinakitchen/

其實這道海鮮煎餅真的很簡單，但是塔塔我卻失敗了很多次ＸＤ
不是被持家男抱怨粉漿太多，好像是吃麵粉團就是抱怨不夠脆。
說真的，我也喜歡蔬菜多一點澱粉少一點。失敗品害我自己吃了不少澱粉，嗚嗚～～

所以自己就改變了一下作法，蔬菜不跟粉漿混在一起下鍋煎，直接放在鍋子裡蓋上蓋子悶熟著煎，不僅吃到蔬菜的鮮甜，也沒有過多的粉漿，感覺熱量更低了！
這個做法有點類似大阪燒，不吃海鮮的人也可以換成五花肉片或是培根肉片，煎餅的中間夾著滿滿的蔬菜，超讚的！
最上面的蛋液也是酥脆的重點！補上一點油會讓蛋煎得更香！

這次塔塔用示範的鍋子深度是比一般平底鍋來的深，所以大家家裡如果是淺的平底鍋，蔬菜就不要放太多，不然會滿出來，不好煎喔！！

有關粉漿的部分，有很多日本食譜上都是加片栗粉（太白粉），可是我做很多次，麵皮都偏軟，感覺像是蚵仔煎ＸＤＤ
後來自己換了炸物用的蕃薯粉，就變脆了！！解決了不夠脆的問題！
如果買不到蕃薯粉，用炸粉的話應該也可以的。

喜歡吃辣的朋友，可以在粉漿中加入泡菜汁，蔬菜裡面也可以加入泡菜喔，這樣就是泡菜海鮮煎餅了！

另外，高麗菜的梗切除掉之後，可以直接當成生菜吃，就像蔬菜棒一樣，他的維生素K、維生素Ｕ含量很高，千萬不要丟掉喔！如果不習慣吃生食的人，就把梗切細絲一起放入煎餅裡面煎即可喔！

＃＃＃＃＃＃＃＃＃＃＃＃
準備材料：
紅蘿蔔絲 30克
韭菜 30克
高麗菜 兩片 大約70-80克
青蔥一支
洋蔥四分之一顆 約70克
白蝦6-8隻
透抽 半隻 約100克
蒜末 15克

煎餅粉材料：
低筋麵粉80克
蕃薯粉 20克
（也可以用太白粉替代蕃薯粉，但是口感不同）
白胡椒 3克
鹽巴 3克
無鋁泡打粉 5克
糖 5克
冰水 90-100ml
冰雞蛋一顆
另外再打兩顆雞蛋備用

海鮮煎餅沾醬：
一小匙糖、一大匙醬油、一大匙醋，一點蒜末
（喜歡吃辣的人可以再多加辣醬）


作法：
1.將所有的蔬菜都切成絲狀，海鮮切成等量大小。
2.將煎餅粉的所有材料混合均勻，備用。
3.將鍋子燒熱2分鐘，加入多一點的到鍋子裡，熱一下油，然後將一部分的煎餅粉放到鍋中抹勻，接著馬上放入蔬菜，鋪上所有的海鮮材料，並且撒上蒜末，淋上剩餘的煎餅粉漿，另外再淋上準備的兩顆雞蛋液，蓋上蓋子悶蒸一下，直到看到蝦子轉紅色，半熟的狀態。
4.打開蓋子，用一個盤子蓋在鍋子上，倒扣過來，然後再將煎好的海鮮煎餅滑回鍋中，並且補上一點油脂在鍋底，讓蛋的這面產生焦脆的口感。
5.將鍋子順時鐘方向搖晃一下，確定沒有沾鍋，接著將盤子再度蓋在鍋子上，鍋子倒扣過來，完成蔬菜海鮮煎餅。
6.調製海鮮煎餅的沾醬，上桌。

《為何深夜總是餓》第二十二回

「蕃茄炒蛋」可以講得上係一個入門級嘅住家菜，
但同時亦係一個好蠱惑嘅菜式！
如果你條仔突然係咁叫你煮蕃茄炒蛋，
而佢次次都一定食晒啲蕃茄，
留返啲雞蛋俾你食，
唔好以為佢好愛你，
可能佢只係缺乏男人最重要嘅元素—茄紅素！
至於佢點解缺乏呢吓，
咁就天知地知你條仔先知喇！


蕃茄炒蛋

蕃茄4個
鹽 2茶匙
糖1湯匙
茄汁1湯匙
蛋 3隻
鹽 1茶匙
蔥花 適量

食譜由Kiki Hime提供

#杜汶澤喱騷 #為何深夜總是餓 #GeniusBar　#壹鳩大事回顧 #chapmantolateshow
=========================
【一週節目重溫】
?星期一《為何深夜總是餓》：
24/9－ 深宵薯餅（https://bit.ly/2xzFlup）
⚪星期三《GENIUS BAR》：
26/9－ 好老細衰老細（https://bit.ly/2NJwkcl)
?星期五《壹鳩大事回顧》：
28/9－ 第九回（https://bit.ly/2xXmitq）
=========================
?杜汶澤喱騷Chapman To’s Late Show YouTube Channel：
https://bit.ly/2K5ZyPL