dry wine的八卦，YOUTUBE和Yahoo名人娛樂都在討論

今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

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龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

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薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

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有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

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羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

今日教大家
📌蟹炒年糕
📌冬菇炆髮菜蠔豉
📌 肉桂卷

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💥盤菜/大地魚粉/菇粉💥
https://www.ccm73.com.hk
☎️+852-62193095
WhatsApp☎️+852-62193095

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護膚品 及 廚具及枕具購買連結🔗🔗
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📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20201213 Live Recipes
特別鳴謝Easycook 義工團的食譜，辛苦晒🙏

蟹炒年糕

材料
📌 蟹一大隻或兩隻中size （肉蟹糕蟹都可以）
📌 韓國年糕（一塊塊或一條條都可以）
📌 蔥適量
📌 薑適量
📌 蠔油一湯匙
📌 紹興油適量
📌 老抽適量
📌 糖適量
📌 醋適量
📌 麻油適量

做法
1. 蟹先切件，洗乾淨。韓國年糕用水浸軟。薑，蔥，切絛。
2. 準備一隻碟，灑上生粉，把蟹腳蟹肉部份撲上生粉，蟹螯也撲上生粉。蟹汁留起備用。
3. 油落鑊，燒紅鑊，把蟹腳蟹肉部份向油，蟹腳向上，再落蟹螯，只煎，不要炒，盡量不要郁動。之後翻轉另一面再煎，見熟了就盛起在碟上，備用。
4. 鑊不用洗，直接落薑，蔥頭爆香，加入蟹汁，把已煎好的蟹再落鑊，兜勻，再加入已浸軟的韓國年糕，放少許熱水，麻油，紹興油，老抽，蠔油，糖，醋，再放入蟹蓋，之後煮至收乾汁，稍為兜勻，上碟，即成。

English Version
Stir-Fried Crab with Rice Cakes
(YouTube video starts at 3:18.)
Ingredients:
Mud Crab - 2 (Clean and chop into pieces. Pat thin layer of corn flour/starch on the parts that have crab meat to lock in moisture and sparingly on other parts. Do not flour crab shells. Save the crab liquid and tomalley.)
Rice cakes - (soak in hot water to separate them and absorb more flavor when cooking.)

Seasoning ingredients:
Ginger - sliced
Shallots - sliced
Green onion - bottom white parts
Hot water
Sesame oil
Shaoxing wine
Dark soya sauce - to taste
Oyster sauce - 1 tbsp
Sugar - to taste
Chinese red vinegar - to taste (to add more crab flavor)

Methods:
1. Heat up a wok and add oil. Add crab pieces with the meat sides facing down to lock in moisture. DO NOT add the crab shells yet. DO NOT touch time or avoid flipping them too many times. Cook until they turn bright red then transfer to a plate. Set aside.

2. Add ginger, shallots, green onion (bottom white parts), and stir-fry until fragrant. Add in any liquid &/or tomalley from the crabs.

3. Return the partially cooked crab pieces back to the wok. Add in rice cakes, hot water, sesame oil, and Shaoxing wine, dark soya sauce, oyster sauce, sugar, and Chinese red vinegar. Place the crab shells on top and cover the wok with a lid.

4. Cook until the sauce has reduced. Transfer to a serving plate. Serve.

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冬菇炆髮菜蠔豉
食材：
📌冬菇六至八隻(用水浸軟後蒸30分鐘*留下冬
菇水備用*
📌髮菜二兩 (浸下洗淨及冲水幾次再加小小
水撈下備用)
📌蠔豉八粒 (先浸一陣後洗淨*但不要浸太耐會
浸走晒D味*浸完蒸30分鐘)
📌燒肉一條
📌豆乾-卷型(浸淋後再榨5-6次, 用豆乾代替了
江瑤柱)
📌生菜(預先擺放在上碟用的碟邊)
📌四粒乾蔥
📌四粒蒜頭
📌四片姜
調味料：
📌蠔油 2湯匙
📌老抽 1 湯匙
📌糖 小許
📌紹興酒
📌麻油
📌菇粉
📌粟粉(用冬菇水去開)
做法：
1. 燒熱個鑊,加油. 放入姜和蒜頭炒香至蒜變小小金黃色
2. 轉小火放入蠔豉兩邊煎香後, 將蠔豉拿起備用
3. 現在蒜頭應該變啡色, 加入燒肉和姜、蒜一起炒幾下放鑊的一邊, 另一邊放入冬菇分開炒
4. 將全部(3)一起炒幾下,再加入蠔豉炒, 然後加入冬菇水
5. 加入蠔油, 小小糖, 老抽再將髪菜平均分佈在鑊面後, 加入豆乾和小小菇粉
6. 再加麻油和小小酒入(5), 然後加粟粉水
7. 煮滾可以起鑊，將全部(6)倒進預先鋪上了生菜的碟上面

English Version
Braised Dried Oyster with Fat Choy
(YouTube video starts at 19:59.)
Ingredients:
Dried oysters - (wash, especially the sides, soak a bit and not too long to avoid loosing the flavor, and steam for ½ hour)
Dried mushrooms - (wash, soak to rehydrate, and steam for ½ hour)(Save the water from soaking the mushrooms.)
Chinese roast pork belly - sliced (this is for more flavor from the pork belly skin and aroma)
Dried bean curd rolls - (soak, rinse, squeeze 5 – 6 times until dry, and cut into chunks)
Fat Choy - (soak, wash and rinse a couple of times, and lastly mix with a bit of oil and set aside)

Seasoning ingredients:
Ginger - sliced
Garlic - sliced
Green onion - sliced
Mushroom water (from soaking mushroom)
Oyster sauce - 2 tbsp or more to taste
Sugar - to taste
Dark soya sauce - 1 tbsp or taste
Mushroom seasoning powder - a sprinkle
Corn flour/starch and mushroom water - to thicken sauce
Shaoxing wine
Sesame oil

Garnish
Green lettuce leaves - (arrange in a circular pattern on the serving plate)

Methods:
1. Heat up a wok and add oil. Add in and ginger, garlic, and stir-fry until fragrant.

2. Add in dried oysters and stir-fry until fragrant on LOW heat. Transfer to a plate and set aside. This will make the dish more flavourful.

3. Add in Chinese roast pork belly and stir-fry a bit. Add in mushrooms and stir-fry until they absorb all the garlic oil and fragrant.

4. Return the dried oysters back to the wok and stir -fry.

5. Add in mushroom water (saved earlier when soaking the mushrooms), oyster sauce, sugar, and dark soya sauce.

6. Add in fat choy by spreading evenly in the wok.

7. Add in dried bean curd rolls, sprinkle in mushroom seasoning powder, mix well and bring to a boil.

8 Drizzle in Shaoxing wine and sesame oil.

9. Add in corn flour/starch and mushroom water mixture to thicken sauce. Mix well and transfer to the serving plate lined with green lettuce leaves.

10. Arrange the dried oysters in the center of the serving plate and the mushrooms around the dried oysters. Serve.

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肉桂卷

麵團材料：
自發粉 140gr. (可用麵粉140 gr. + 1茶匙發粉)
牛奶 半杯
牛油(溶） 5湯匙

肉桂餡材料：
牛油(溶） 3湯匙
黃砂糖 75 gr.
鹽 少許
粟粉 1湯匙
玉桂粉 1湯匙

糖粉 （裝飾用）

做法：

1. 座枱攪拌機裝上打麵團的勾. 自發粉和牛奶用攪拌機稍為拌勻，加入溶牛油再打至成麵團

2. 在麵團攪拌同時，把所有肉桂餡材料放入大碗來拌勻備用

3. 枱面鋪上矽膠墊，噴少許橄欖油。把打好麵團移到矽膠墊上，用手磋3分鐘 (如果不想用手磋，可用攪拌機打多2-3分鐘)

4. 用麵棍把麵團碾開至半厘米厚，把肉桂餡平均鋪在麵團上(如肉桂餡稍為硬身,可先用微波爐加熱少許使其軟化)

5. 肉桂餡掃均後，把麵團捲成一條，然後用矽膠墊捲好放入冰箱雪至硬身(約5分鐘)

6. 肉桂卷硬身後取出切片(大約1-1.5厘米一片)

7. 放入已噴油的氣炸鍋焗盆內，用180度焗7分鐘後，把玉桂卷反轉再焗5分鐘後取出, 灑上糖粉即可食用。

肥媽 Maria Cordero
YouTube Live – December 12, 2020 Recipe English Version
Cinnamon Rolls
(YouTube video starts at 3:37.)
Ingredients:
Self-raising Flour - 140g (or use all-purpose flour and add 1 tsp of baking powder)
Milk - ½ cup
Unsalted butter - 5 tbsp (melted)

Cinnamon filling ingredients:
Unsalted butter - 3 tbsp (melted)
Brown sugar - 75g
Salt - a sprinkle
Corn flour/starch - 1 tbsp
Cinnamon powder - 1 tbsp

Parchment paper

Methods:
1. In a bowl, add in unsalted butter, brown sugar, salt, corn flour/starch, cinnamon powder, and mix well. This is the cinnamon filling. Set aside.

2. In a stand mixer bowl, add in self-raising flour, milk, melted butter, and mix well until it becomes a dough. Add more self-raising flour if necessary. You may hand mix and knead to a dough.

3. Roll the dough into a thin rectangle sheet.

4. Spread cinnamon filling prepared in Step 1 evenly onto the dough sheet.

5. Tightly roll the dough up and seal both ends of the roll, wrap in a parchment paper, and freeze it for a couple of minutes in the FREEZER.

6. Spray oil in the basket of the air fryer.

7. Once the dough is slightly hardened, unwrap the parchment paper, slice into equal size pieces, and transfer them into the air fryer lined with perforated parchment paper.

8. Bake them at 180C (356F) for 7 minutes then turn them on to the other sides and bake for another 5 minutes. Sprinkle icing sugar on top right before serving.
If using the oven, reduce the butter and sugar and increase the cinnamon powder amounts

✨✨✨✨✨✨✨✨✨✨✨✨✨✨
泡菜炒年糕

材料
📌 泡菜
📌 韓國年糕
📌 蔥頭適量
📌 薑適量
📌 菇粉適量
📌 中國芹菜適量
📌 辣油適量
📌 麻油適量
📌 頭抽適量

做法
1. 韓國年糕用水浸軟
2. 油（少少）落鑊，落薑，蔥頭，爆香，再落泡菜，之後加入韓國年糕，兜勻。再加入熱水，兜勻。
3. 加入菇粉，兜勻，加入麻油，頭抽，再兜勻，再落中國芹，兜勻。（如果喜歡食辣，可現時加入辣油），上碟，即成。

English Version
Vegetarian Stir-Fried Rice Cakes with Kimchi
(YouTube video starts at 45:00.)
Ingredients:
Rice cakes - (soak in hot water before cooking to absorb more flavor)
Kimchi
Chinese celery - sliced
Green onion - sliced (top green parts)

Seasoning ingredients:
Ginger - sliced
Green onion - bottom white parts
Water
Mushroom seasoning powder - a sprinkle
Sesame oil
First extract light soya sauce
Chili oil
Cheese - optional

Garnish:
Chinese celery leaves

Methods:
1. Heat up a wok and add oil. Add in ginger slices and green onion (bottom white parts), and stir-fry until fragrant.

2. Add in kimchi, rice cakes, and stir-fry. Add a bit of water, mushroom seasoning powder, light soya sauce, and mix well.

3. Add in Chinese celery and green onion (top green parts) slices, and mix well.

4. Drizzle in chili oil, mix well, and transfer to serving plate. Optional to add cheese on top. Garnish with Chinese celery leaves. Serve.

＃肥媽食譜
＃肥媽easycook

今日教大家煮
📌香草焗龍蝦
📌Butterfly cut 牛柳
📌花膠冰糖燉雪梨

🦞🦞🦞🦞🐄🐄🐄🐄（只限香港）
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3
Whatsapp🔻90386920
🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻🔻
SANISWISS 🇨🇭消毒除油除味（只限香港）
Whatsapp🔻https://wa.me/message/CTVOSX4BRU5PP1
✨✨✨✨✨✨✨✨✨✨
20201226 live Recipe ❤️❤️❤️
特別鳴謝Easycook 義工團😘😘😘

香草焗龍蝦及配菜
材料
📌 急凍龍蝦尾4隻(用雙手揸住龍蝦尾的兩邊屈幾下將它屈鬆像按摩一樣. 再用尖嘴剪刀在龍蝦尾的”背部”正中間位剪開殼，一直剪到最尾一格只要剪小小便停. 然後用手指伸入龍蝦尾的”底部”用力頂龍蝦肉出來，直至到尾段停止)

調味及醃料
📌 百里香
📌 黑胡椒少許
📌 鹽少許(不要太多因爲海鮮本身已經有咸味)
📌橄欖油少許

餡料
📌 鷹嘴豆- 1 罐(瀝乾水,用鑊漢乾。如果用生的豆,要浸過夜後及煮淋)
📌 菠菜或其他綠色菜用來做餡料的封口

配菜材料
📌矮瓜(茄子)一條(垂直切四片長片再在意中間打橫對半切)
📌車厘茄(對半切)
📌蒜蓉(素食者可用其他香草代表替)
📌 芝士(任何芝士都可以)
📌 鹽少許
📌 黑胡椒粉少許

做法
1.在每隻龍蝦尾的肉上面放些百里香再撒上黑胡椒粉和小小鹽調味。在上面噴少許橄欖油。

2.將鷹嘴豆塞入每個龍蝦尾的空殼中, 用菠菜做封口塞住那些鷹嘴豆餡在內

3.將塞好餡料的龍蝦尾放在氣炸鍋中, 用200°C焗9分鐘, 如果想脆些就焗10分鐘

4.配菜方面: 在焗架上, 放上茄子片再放車厘茄在面, 鋪上蒜蓉(如素食者可用其他香草代替)再在上面鋪上芝士,加少許鹽和黑胡椒粉調味，然後焗10分鐘。也可以選擇”煎”. 食用前先噴些橄欖油在面。完成。

(YouTube video starts at 7:40.)
Ingredients:
Lobster tails - 4 (Flex each lobster tail 5 times to massage it by holding both ends, cut the center of the top shell all the way to the fin with a pair of scissors, and stick a finger underneath the shell to loosen the meat, and gently place the meat on top of the shell. Pat dry.)

Seasoning ingredients:
Thyme - 4 small branches
Black pepper - to taste
Salt - to taste (but not too much because seafood has its own saltiness)
Olive oil

Stuffing ingredients:
Chickpeas - 1 can (drain out the water and pan fry a bit for drier texture or buy raw, soak overnight and cook until tender)
Spinach - or any greens to stuff the lobster tails

Side dish ingredients:
Eggplant - 1 (sliced vertically and into halves)
Cherry tomatoes - cut into halves
Garlic - minced or use herbs for vegetarian
Cheese - of your choice
Salt - to taste
Black pepper - to taste

Methods:
1. Place a branch of thyme on each of the lobster tails. Sprinkle with black pepper and salt to taste. Spray a layer of olive oil on top.

2. Stuff each lobster tail with chickpeas inside the hollow shell. Seal off the stuffing with spinach.

3. Place stuffed lobster tails in the air fryer and cook for 9 minutes or 10 minutes for crispier texture at 200C (392F).

4. On a rack, place eggplant slices, cherry tomato, minced garlic or herbs for vegetarian, sprinkle cheese on top, add salt and black pepper to taste, and air fry for 10 minutes. Optional to bake, or pan fry them. Spray a layer of olive oil before serving.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨

花膠冰糖燉雪梨

材料:
韓國雪梨(大) 1個
細花膠筒 6、7條
川貝粉/碎 少量
冰糖 2粒
滾水 1/3杯

做法：
1. 花膠在前一晚預發:
花膠用水沖洗,然後放入滾水中、放入薑、酒一同煲至冧身後取出，洗乾淨花膠肚，用清水浸一晚，瀝乾水分備用；
2. 雪梨批皮、去心、切粒，放入燉煲內，加入沖洗過的冰糖、川貝粉花膠和杯1/3杯滾水，燉1至1個半小時便可食用。

English Version
Double Boiled Fish Maw “Chuan Bei“ with Pear and Rock Sugar
(YouTube video starts at 0:17.)
Ingredients:
Fish Maw - 3 (Soak overnight in a pot of boiled water with ginger and 1 tbsp of cooking wine. Put weights on top of fish maws to avoid floating. Rub clean the interior of each fish maw.)
Asian pear - 1 (Peel the skin, and diced into cubes.)
Chuan Bei powder - or crushed into powder
Rock sugar - 2 small pieces (Washed)
Hot water - ½ cup

Methods:

1. In a double boiler ceramic pot, add in Asian pear cubes, rock sugar, fish maw, and “Chuan Bei” powder, and put in the double boiler.

2. Cook for 1 hour.

✨✨✨✨✨✨✨✨✨✨✨✨
Butterfly Cut牛柳

材料
📌 厚切牛柳1件
📌 黑胡椒適量
📌 鹽適量
📌 橄欖油少許
📌 牛油少許
📌 蒜頭1粒
📌 Rosemary一小棵

醬汁材料
📌 黑胡椒少許
📌 柚子芥辣少許
📌 麵粉少許
📌 牛奶半杯
📌 水少許
📌 白醋少許

做法
1. 牛柳中間切開一半，但不要切到底，之後兩邊打開，做成蝴蝶形狀。
2. 準備碟，加入黑胡椒，鹽，把牛柳兩邊醃好。
3. 燒紅鑊，一定要燒紅，加入橄欖油，牛油，之後猛火煎牛柳，牛柳落鑊後不要郁動牛柳，直到煎到脆面，大約1分鐘，之後反轉再煎，放入蒜頭。按照自己喜歡熟度，上碟。
4. 鑊上放入rosemary稍為煎一煎，之後連同蒜頭放在牛柳上。
5. 鑊不用洗，稍為放涼，之後逐樣把醬汁材料一一落鑊煮滾，再加入碟上牛柳的肉汁一起煮滾，到自己喜歡的杰度熄火，最後把醬汁淋在牛柳上即成。

English Version
Butterfly Cut Beef Tenderloin
(YouTube video starts at 23:10.)
Ingredients:
Beef tenderloin - (butterfly cut by slicing the tenderloin in the middle. Make sure both sides are equal in thickness but DO NOT cut through. Spread both pieces out in the shape of a butterfly. This will cook evenly without overdone.)

Seasoning ingredients:
Black pepper - to taste
Salt - to taste
Olive oil
Butter
Garlic - 1 clove (Only remove the outer layer of the skin. Keep the papery skin intact.)
Rosemary - 2 sprigs

Sauce ingredients:
Black pepper - whole pieces
Yellow mustard with seeds - 1 tbsp
Milk - enough to make a sauce
All purpose flour - enough to thicken sauce
White vinegar - to taste (for tangy sour taste)
Salt - to taste
Sauce from the resting tenderloin
Hot water - to adjust the consistency of the sauce if necessary

Methods:
1. In a plate, add in black pepper, salt, and place one side of the butterflied beef tenderloin to marinate. Flip and marinate the other side.

2. Heat up a pan to very hot on HIGH heat. Add in olive oil, butter, beef tenderloin, and DO NOT touch it. Let it sit and sear to seal in the moisture.

3. Flip to the other side and do the same.

4. Add garlic and rosemary sprigs to the pan.

5. Remove the tenderloin once it reached your desired doneness. Transfer to a plate for it to rest and spoon hot butter over the tenderloin to baste it.

6. In the same pan with the leftover butter, add in whole black pepper, yellow mustard, a bit of all purpose flour, white vinegar, sauce from the resting tenderloin, and mix well. Set aside to serve with tenderloin.

⬇⬇English recipe follows⬇⬇
電飯煲叉燒：
材料：
梅頭豬肉1斤

調味料：
叉燒醬2湯匙
玫瑰露酒或紹興酒1茶匙
麥芽糖或蜜糖適量

處理：
1. 洗淨豬肉，擎乾水。
2. 用廚紙索乾豬肉的水分至乾身。
3. 將梅頭肉切開2分。
4. 梅頭肉用叉燒醬及玫瑰露酒醃12個小時備用。

烹調：
1. 預熱電飯煲。
2. 放一湯匙油入煲內。
3. 將叉燒放入煲內，用煮飯程序煮3轉。
4. 第一轉20分鐘，程序完成後，再沾上叉燒醬煮第2轉20分鐘。
5. 第2轉的20分鐘完成後，夾起叉燒，將煲內醬汁倒起。
6. 放1湯匙叉燒醬，及1湯匙蜜芽糖在煲內，攪勻，放入叉燒煮20分鐘，煮至整個煮飯程序完成。
7. 程序完成後，斬好叉燒，放上碟，在上面淋上叉燒汁，即成。

Chinese roasted pork:

Ingredients:
Pork collar~butt 1 catty

Seasoning:
Char Siu sauce 2 tbsp
Chinese rose 1 tsp
liqueur or
shaoxing wine
Maltose or appropriate
honey amount

Steps:
1. Rinse the pork, hang dry.
2. Dry the pork by kitchen towel.
3. Divide the pork into two equal shares.
4. Season the pork with char siu sauce and rose liqueur or shaoxing wine for 12 hours.

Steps:
1. Preheat the rice cooker.
2. Put 1 tbsp oil into the cooker.
3. Put the pork into the cooker, cook three rounds.
4. Cook for 20 minutes in the first round. Put more char siu sauce onto the pork, then start another 20 minutes in the second round.
5. Pick up the char siu after 20 minutes is over, pour out the sauce in the cooker in a bowl.
6. Put 1 tbsp char siu sauce and 1 tbsp maltose into the cooker, mix well, put the pork into the cooker again cook for another 20 minutes until the whole cooking process is finished.
7. Cut the char siu well after the cooking process is finished. Place on plate, put the sauce on top. Serve.
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電飯煲食譜(系列)
( https://www.youtube.com/playlist?list=PLkU_SdeTtB_QJioaKfRBLAnmFBKfUtGxD

大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa

咖哩牛腩
https://www.youtube.com/watch?v=ZkqbNuX2Hro

炆牛腩https://www.youtube.com/watch?v=To7KVPRUqTY

蘿蔔炆牛展https://www.youtube.com/watch?v=KtK2DjES6qo

醉雞翼：

材料：
雞翼2磅
杞子
花雕酒
冰糖

處理：
1. 雞翼用清水解凍20分鐘，倒去水分，用粗鹽直接乸30分鐘。
2. 沖淨冰糖，用2碗水煲滾，轉細火至冰糖完全溶解。
3. 雞翼用鹽乸30分鐘後，揸乾淨血水，沖洗乾淨。

烹調：
1. 煲滾一鑊水。
2. 放雞翼落鑊。
3. 收至中慢火，浸20分鐘。
4. 將3湯匙杞子用清水浸2分鐘。
5. 雞翼浸了20分鐘，將火轉大火，滾2分鐘。
6. 雞翼過冷河，沖走雞油。
7. 預備1盆冰水。
8. 雞翼過冷河後，擎乾水，即時將雞翼放入冰水浸15分鐘，令雞翼皮爽身一點。
9. 15分鐘後，再擎乾冰水，吹乾15分鐘。
10. 用1個玻璃器皿，將杞子及雞翼一同放入內。
11. 再在上面放1湯匙杞子。
12. 倒冰糖漿在雞翼上，糖漿份量按個人口味增減。
13. 加入花雕酒，蓋過雞翼面，放入雪櫃，浸6小時以上，即成。

Drunken chicken wings:

Ingredients:
Chicken wings 2 pounds
Goji berries
Chinese Shaoxing wine
Rock sugar

Steps:
1. Defrost the chicken wings with tap water for 20 minutes, pour out the water, season them with cooking salt for 30 minutes.
2. Boil up water, put the rock sugar in water. Stir until it is totally melted.
3. Chicken wings have been seasoned for 30 minutes, sqeeze the blood from the wings, rinse thoroughly.

Steps:
1. Boil up the water in the wok.
2. Put the chicken wings into the boiled up water.
3. Turn to medium low flame, soak the wings for 20 minutes.
4. Soak the 3 tbsp Goji berries in tap water for 2 minutes.
5. Chicken wings have been soaked for 20 minutes, turn to high flame, cook for 2 minutes.
6. Rinse the chicken wings with tap water, in order to clean the fat from chicken wings properly.
7. Prepare a large amount of ice cubes.
8. Hang dry after the chicken wings have been rinsed thoroughly. Put them into iced water immediately and soak them for 15 minutes. This wll help the skin of chicken wings more crispy.
9. 15 minutes later, hang dry again. Leave them dry for 15 minutes.
10. Use a glass ware, put goji berries together with the chicken wings into the ware.
11. Put 1 tbsp Goji berries on the top of the chicken wings.
12. Pour the rock sugar syrup on top of chicken wings, the amount depends on the personal taste.
13. Pour Chinese shaoxing wine over the top of the chicken wings. Soak 6 hours or more. Serve.

雞翼雞髀(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TsyESb7mczfz-gtzS-D0Ih

大家入呢個網址??我800多條片?全部可以睇曬?https://goo.gl/cuyAZa

?如果認為呢條片?係好嘅? 請幫我分享給一個朋? 多謝你支持 ?????

Hey dolls, today's video is on this sultry sexy bronzy glam Valentine's Day makeup. I wanted to do something that would be wearable for date night or just hanging out with your girl friends so I incorporated red in a very subtle way, hope you enjoy! ♡


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__________________________________________

(☞ ᐛ )☞ Hey megababes, how u doin (☜ ᐖ )☜

Do you have a Valentine this year? It's ok if you don't!
I've never had a Valentine but I never really feel bad around this time of year. Valentine's Day actually makes me very happy haha I love all of the pink and red makeup looks (and chocolate) and I think it's just an overall very cute holiday!
Remember, you can be alone without having to be lonely. (◍•ᴗ•◍) So don't feel too bad if you're single, enjoy being completely selfish pampering yourself and know this...I LUV U!!! ( ˘ ³˘)♥

Thank you for watching, and Happy Valentine's Day, angels!

♡ xo
__________________________________________

P R O D U C T S

EYES:
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[$18] ABH Pro Pencil (Base 1) http://bit.ly/2oIvgJx
[$11] The Saem Cover Perfection Tip Concealer SPF28 PA++ (#01 Clear Beige) http://bit.ly/2BMlkjl ("JESSICAVU10" for 10% off)
[$38] Laura Mercier Translucent Loose Setting Powder http://bit.ly/2lu5xTA
[$65] Huda Beauty Desert Dusk Eyeshadow Palette (Musk, Amber, Oud) http://bit.ly/2C8zlrS - just as a side note, this palette is really pretty overall but the shadows themselves are kind of dry imo and hard to work with
[$7] ColourPop Luster Dust Loose Highlighter (Dew Drop) http://bit.ly/2B5RkTp
[$15] Em Cosmetics Illustrative Eyeliner (Brush Tip) http://bit.ly/2rgUVIH
[$10] L'Oreal Telescopic Mascara http://bit.ly/2BORwr0
[$4] KISS Lash Adhesive http://bit.ly/2sjykhb
[$125] Lena Lashes Wild Thang Collection (Leticia) http://bit.ly/2Ca5VJT
[$25] Ofra Americano Bronzer http://bit.ly/2Ef3o37
[$5] Hard Candy Stroke of Gorgeous Pencil Eyeliner (Dark Chocolate) http://bit.ly/2nWH8Eb

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[$35] MAC Pro Longwear Nourishing Waterproof Foundation (NC20) http://bit.ly/2s0fyuL
[$34] FENTY BEAUTY by Rihanna Pro Filt'r Soft Matte Longwear Foundation (190) http://bit.ly/2DUdLgH
[$11] The Saem Cover Perfection Tip Concealer SPF28 PA++ (#01 Clear Beige) http://bit.ly/2BMlkjl
[$38] Laura Mercier Translucent Loose Setting Powder http://bit.ly/2lu5xTA
[$14] too cool for school Art Class by Rodin Contouring & Shading Compact http://bit.ly/2nsWMaZ
[$25] Ofra Americano Bronzer http://bit.ly/2Ef3o37
[$29] Ofra Cosmetics Highlighter (Bali) http://bit.ly/2EySnx3
[$26] MAC Prep + Prime Fix+ Setting Spray (Coconut) http://bit.ly/2BQqsYv

LIPS:
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[$18] ABH Pro Pencil (Base 1) http://bit.ly/2oIvgJx
[No longer available] MAC Viva Glam Taraji P. Henson II Lipglass

CONTACT LENSES:
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T O O L S

("JESSYLUXE" for 10% off Sigma products)
[$15] Sigma E36 Blending Brush http://bit.ly/2BOUziW
[$16] Sigma E25 Blending Brush http://bit.ly/2Evy5Et
[$20] Shiseido Eyelash Curler http://bit.ly/2G0UC9o
[$8] Real Techniques Miracle Body Complexion Sponge http://bit.ly/2BQg5nu
[$6] Real Techniques Miracle Complexion Sponge http://bit.ly/2hXV3KS
[$25] Sigma F35 Tapered Highlighter Brush http://bit.ly/2CaFHHa
[$42] MAC 140 Synthetic Full Fan Brush http://bit.ly/2C7nlXJ
[$16] Sigma E70 Medium Angled Shading Brush http://bit.ly/2nPgVZ0
[No longer available] Newchic Contour Brush
[$20] Sigma F03 High Cheekbone Highlighter Brush http://bit.ly/2H2A5lT
[$16] Sigma E55 Eye Shading Brush http://bit.ly/2G4ccsZ


W E A R I N G

[$22] Yoins Navy Deep V Neck Tie Design Lace Pajamas http://bit.ly/2spv04a
[$20] YesStyle Yeppyo Sleepwear Set: Robe + Camisole + Shorts (Wine Red) http://bit.ly/2C9sbUr ("JESSICAVU10" for 10% off)
[$143] Fawnstar Lil Queen Earrings (took the crosses off) http://bit.ly/2reGMKa


T E C H

Camera: Canon Rebel T6i
Lens: Kit Lens EF-S 18-55mm f/3.5-5.6 IS STM Lens + Canon EF 85mm f/1.8 USM 85mm Lens
Mic: Rode Videomic Go
SD Card: Lexar SDXC Class 10 128 GB
Editing Program: Final Cut Pro X 10.3.2


♪ M U S I C ♪

rosy - Gasoline (feat. LILMONEY) https://soundcloud.com/rosy2096/gasonline


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