air fryer食譜的八卦，PINTEREST和Yahoo名人娛樂都在討論

今日教大家
📌蒜容牛油焗龍蝦尾車厘茄
📌姜餅人

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

🍏🍏🍏蘋果膠連結🍏🍏🍏
中文
https://www.jlc-health.com/tc-maria-christmas-optin
Eng
https://www.jlc-health.com/en-maria-christmas-optin
🍏🍏🍏🍏🍏🍏🍏🍏🍏🍏

2020年11月30日Live 食譜
特別鳴謝easycook 食譜義工團，快靚正呀🙏🙏

薑餅人曲奇

材料:
原味曲奇粉 一包
豆蔻粉 半茶匙
丁香粉 半茶匙
薑粉 四茶匙
玉桂粉 兩茶匙
鹽半 茶匙
牛油(室溫) 150 克
雞蛋 一隻

做法:
1）牛油放大碗內用發蛋器撥開
2）把原味曲奇粉，所有香料粉，鹽加入已撥開的牛油內，用攪拌棒把牛油及粉拌勻
3）加入雞蛋一隻，再拌勻，然後用手輕輕將粉團稍微搓埋
4）將混合物倒在即矽膠墊上，再用手搓成粉團
5）將粉團分成兩份，分別放入兩個食用膠袋中，從大粉團取出兩份小粉團，把小粉團放在膠袋的角落裏，然後用木棍把袋中的粉團搓成一薄塊, 封好袋口，然後存放在冰格裏30分鐘至硬身
6）硬身後從冰箱取出，沿著膠袋邊把袋剪開，跟著用薑餅人、聖誕樹或星星曲奇模在餅皮上印出曲奇，然後放在已鋪上焗盤紙的餅盤上，放入已預熱攝氏180度焗爐內焗12～15分鐘便可取出。
* 溫馨提示：餅模先沾上少許麵粉然後印出薑餅，會較容易脫模。
* 如果要用糖霜裝飾，須等薑餅放涼後才可開始裝飾

English Version
(YouTube video starts at 17:23. Skip to 31:10.)
Gingerbread Man Cookies
Ingredients:
Plain cookie mix - 500g
Butter - 150g (room temperature)
Ginger powder - 4 tsp
Cinnamon powder - 2 tsp
Nutmeg - ½ tsp
Clove powder - ½ tsp
Salt - ½ tsp
Egg - 1 whole
Plastic bags or plastic wrap

Methods:
1. In a mixing bowl, add in butter and whip until fluffy.

2. Add in plain cookie mix powder, ginger powder, cinnamon powder, nutmeg powder, clove powder, and salt. Mix well.

3. Add in egg and mix well into a dough.

4. Split the dough into 2 pieces and put each into a plastic bag.

5. Fill the two corners of the plastic bag with doughs and flatten the rest with a rolling pin to your desired even thickness. Seal the plastic bag and put it in the freezer and freeze until the dough is hardened about 30 minutes. Repeat the same with the other dough in the plastic bag.

6. Once the dough is hardened, remove plastic bag and shape into pieces with cookie cutter. Dip the cookie cutter into some flour for easy release and prevent stickiness.

7. Bake at 180C (350F) for about 12 – 15 minutes. Serve.

蒜蓉牛油焗龍蝦尾車厘茄

材料
📌 紅椒，青椒，黃椒各一個
📌 車厘茄數粒
📌 急凍龍蝦尾4 - 5隻，視乎氣炸鍋容量。

紅椒，青椒，黃椒醃料
📌 橄欖油少許
📌 黑胡椒少許
📌 鹽少許

龍蝦尾牛油
📌 牛油少許
📌 鹽少許
📌 黑胡椒粉少許
📌 蒜頭少許

做法
1. 紅椒，青椒，黃椒切細件，加入橄欖油，黑胡椒，鹽，之後連同車厘茄放入氣炸鍋用200度焗3分鐘。
2. 龍蝦尾用手將它屈鬆，之後用長匙羹尾端篤入龍蝦尾底部，貼住內殼篤入，用意把龍蝦肉與殼分離。之後再屈鬆龍蝦尾數下。
3. 用剪刀沿著龍蝦尾背部中間剪開殼，剪到最尾一格停，再向左右兩邊打橫剪一剪。
4. 用尖的刀仔篤入龍蝦尾兩邊側邊向入刮一刮，用意令龍蝦肉離開龍蝦殼，之後用手指伸入龍蝦尾底部用力頂龍蝦肉出來，直至到尾段停止。（此時狀態是3/4的龍蝦肉躺在龍蝦尾殼上）之後見到腸部除去，再把龍蝦尾用清水沖乾淨，索乾水份。之後龍蝦尾放在枱上攤開。
5. 碗內放入牛油，黑胡椒粉，鹽，蒜頭碎，撈勻。用匙羹刮一羹牛油塗在龍蝦肉上，直至全部龍蝦肉塗上牛油。
6. 氣炸鍋內的紅椒，黃椒，青椒，車厘茄倒出在碟上，備用。
7. 龍蝦再攤開尾部，逐隻逐隻平放入氣炸鍋內。用200度焗9 - 10分鐘。焗好後後取出，鋪在步驟6的碟上，之後用掃將已溶的牛油掃上在龍蝦肉上，即成。

English Version
(YouTube video starts at 3:29. Skip to 23:11 for finished products.)
Baked Lobster Tails with Garlic and Butter and Cherry Tomatoes
Ingredients:
Frozen Lobster tails
(Defrost and flex it a couple of times on both sides to loosen the meat by holding onto both ends of the lobster tail. Stick a chopstick into the underside and loosen the meat. Cut the upper shell through the center all the way to the tail and cut a vertical slit.
Use a small knife to carefully loosen the meat on both sides of the shell because frozen lobster tail meat tends to stick to the shell.
Slowly wiggle the meat out from the shell with your hand but leave the last part of the meat intact with the tail. Air fry with the shell on will retain its moisture and better presentation. Clean away any debris and pat dry.)

Vegetable Ingredients:
Bell peppers - cut into chunks (green, red, yellow)
Cherry tomatoes

Seasoning Ingredients:
Olive oil
Salt
Black pepper
Butter
Garlic, minced

Methods:
1. In a bowl, add in bell pepper chunks. Spray a bit of olive oil and add salt and black pepper. Mix well. Transfer to air fryer. Add in cherry tomatoes. Cook for 3 – 4 minutes at 200C. After 3 – 4 minutes, transfer to a serving plate and arrange nicely.

2. In a bowl, add in butter, salt, black pepper, and minced garlic. Mix well. Scoop a spoonful and smear on top of lobster tail meat.

3. Transfer lobster tails to the air fryer. Flatten the tail fins nicely. Cook at 200C for 9 minutes for juicy tender or 10 minutes for chewier texture.

4. Optional to drizzle melted butter on top before serving.

＃肥媽食譜
＃mariakitchen

今日教大家
📌蟹炒年糕
📌冬菇炆髮菜蠔豉
📌 肉桂卷

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

✨✨✨✨✨✨✨✨✨✨
護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
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✉️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.

✨✨✨✨✨✨✨✨✨✨✨✨✨
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.

✨✨✨✨✨✨✨✨✨✨
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

今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜

✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

----------------------------------------------------------

📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)

English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp

Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp

Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

Adjust the time according to the size of your pigeons.

-------------------------------------------------------------
📌韓國泡菜

大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯

做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate

Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant

Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

__________________________________

甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙

做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!

Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp

Eggs - 4 whole eggs (add in one at a time)

Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g

Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish

Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

Optional to mix manually by hand with four chopsticks or a whisk.

4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

米飯自從知道可以這樣煮，我家大米不夠吃了，挑食的孩子也搶著吃。今天給大家分享的是米飯的懶人做法，需要準備：大米，土豆，雞蛋，胡蘿蔔，香菇，臘腸，食用油，生抽，老抽，蠔油，胡椒粉，鹽，黑芝麻。這樣做出來的懶人燜飯，有肉有菜有雞蛋，營養豐富，挑食的孩子都能吃兩碗。
米飯自從知道可以這樣煮，我家大米不夠吃了，挑食的孩子也搶著吃【小穎美食】
#米饭#小穎美食#XiaoyingCuisine#XiaoyingCooking#美食
更多精彩視頻看這裡👇👇
豆角和雞蛋做法：https://youtu.be/kWEcBhDNJQE
米飯做法：https://youtu.be/Cg9aXy4VTL4
米飯懶人做法：https://youtu.be/ksAcHuhxIBU
--------------------------------------------------
See more exciting videos here👇👇
How to make beans and eggs: https://youtu.be/kWEcBhDNJQE
Rice practice: https://youtu.be/Cg9aXy4VTL4
Rice lazy practice: https://youtu.be/ksAcHuhxIBU

喜歡小穎的可以點擊：https://www.youtube.com/channel/UCJJDD-Hy76jvUMRG-dpFkcw?sub_confirmation=1
大家好，歡迎大家來到小穎美食，我平常特別喜歡做菜，熱愛美食。我會在這裡每天分享一道菜，大家可以學習試著去做下，希望大家的生活可以越來越美好。喜歡美食的朋友們可以訂閱下噢。記得點擊小鈴鐺🔔
【猪肉，五花肉系列🥩】https://www.youtube.com/playlist?list=PLHSEQRGl058ivuxFvmT9CeNDF_tXLLeaL
【饼类，可当早餐🥟】https://www.youtube.com/playlist?list=PLHSEQRGl058j5wXvIAX0rrH5OXR1TQ9Vp
【素食主义者🥒】https://www.youtube.com/playlist?list=PLHSEQRGl058hy8WqU3lsyzpU2U8bMkMzq
【糕点、甜食类🎂】https://www.youtube.com/playlist?list=PLHSEQRGl058jGlG-G_uud2KE0_YU5yw_-
【主食类🍝】https://www.youtube.com/playlist?list=PLHSEQRGl058i76vxtHjiJJt8e241b0cnv
【自制零食系列🍟】https://www.youtube.com/playlist?list=PLHSEQRGl058glubEAyTm9FfEYWLrwtcEU
【海鲜类🦐】https://www.youtube.com/playlist?list=PLHSEQRGl058iisOUi-gq2ptUCXicjtXKX
【鸡鸭鱼肉系列🍖】https://www.youtube.com/playlist?list=PLHSEQRGl058jwE8bTUMZt13ZTw_1mo2LY
【秘制羹汤类🥧】https://www.youtube.com/playlist?list=PLHSEQRGl058jNrr8KCbJOpqTY81T3QdRo
【凉菜系列👻】https://www.youtube.com/playlist?list=PLHSEQRGl058iAFSxzYNJKAqZk9tFYnQLr
【自制酱类，超下饭】https://www.youtube.com/playlist?list=PLHSEQRGl058hRxAH2b5L2Zrg0ILDd5j1K

⬇⬇English recipe follows⬇⬇
氣炸鍋燒雞：
材料：
急凍雞900克1隻

處理：
1. 雞連膠袋用清水解凍。
2. 清除內臟。
3. 用鹽乸雞15分鐘，去除雪味、腥味，及加入鹹味。
4. 沖洗乾淨，擎乾水。
5. 將雞調味：
●1/3茶匙鹽
●1茶匙蒜蓉
●1湯匙黑椒
放入雞殼內，再用少量鹽塗在雞的表面。
6. 用蒸架承起雞，雪6小時。

烹調：
1. 放氣炸鍋紙在氣炸鍋內。
1. 用80度將雞風乾20分鐘。
2. 20分鐘後，反轉隻雞，80度風乾另一面10分鐘。
3. 預備上皮水：
●紅醋1湯匙
●生抽1湯匙
●麥芽糖1湯匙
●10毫升水
攪勻。
5. 雞已氣炸了30分鐘。
4. 掃上紅醋及生抽上色2分鐘，再手掃上紅醋及生抽，然後掃上麥芽糖水。
5. 首先燒雞胸部分，用150度氣炸15分鐘。
6. 預備1張錫紙。
7. 15分鐘後，檢查一下情況。
8. 用180度，氣炸5分鐘。
9. 向前移一移位，用180度氣炸2分鐘。
10. 向後移一移位，用180度氣炸2分鐘。
11. 反轉雞，倒出裏面的雞油。
12. 最後一轉，用180度氣炸10分鐘。
13. 最後3分鐘，檢查一下，見到燒焦的地方，用錫紙遮一遮住，氣炸多3分鐘。
14. 完成，上碟。

Airfrying chicken:

Ingredients:
900g frozen 1 No.
chicken

Preparation:
1. Defrost the chicken with packaging with tap water.
2. Remove the intestines.
3. Season with salt for 15 minutes to remove the unpleasant smells, and add some salty taste.
4. Rinse the chicken thoroughly. Hang dry.
5. Season the chicken:
●1/3 tsp salt
●1 tsp garlic sauce
●1 tbsp Black pepper
To be put inside the chicken, and put some salt on the surface of chicken.
6. Put the chicken on a steam rack, refrigerate for 6 hours.

Steps:
1. Put a sheet of airfrying paper in the airfryer.
1. Airfry the chicken at 80 C for 20 minutes in order to make it dry.
2. Flip over the chicken after 20 minutes, airfry the other side of chicken at 80 C for another 10 minutes.
3. Prepare:
●red vinegar 1 tbsp
●light soya sauce
1 tbsp
●Maltese 1 tbsp
●10no water
Mix well.
5. The chicken has been airfried for 30 minutes.
4. Brush red vinegar and light soya sauce and wait for 2 minutes, then brush red vinegar and light soya sauce again, brush maltose syrup on top and get ready to airfry.
5. Airfry chicken breast at 150 C for 15 minutes first.
6. Prepare an aluminium foil.
7. Check the status after 15 minutes.
8. Airfry at 180 C for 5 minutes.
9. Move the chicken to the right a little bit, airfry at 180 C for 2 minutes.
10. Move the chicken to the left a little bit, airfry at 180 C for 2 minutes.
11. Flip over the chicken, release the oil out from the body of chicken.
12. Airfry at 180 C for 10 minutes in the last round.
13. Check if the chicken, cover up with an aluminium foil where is overcooked in the last 3 minutes. Airfry 3 minutes more.
14. Complete, serve.

氣炸鍋(系列)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_RlHOtCcl-2GcIAvviVK7Oe

氣炸鍋淘寶開箱 (蒜香牛油雞翼) https://youtu.be/m3BgG3g5U28

黃金豆腐(氣炸鍋) https://youtu.be/5IDUPhO9JmM

芝士比目魚(氣炸鍋)
https://youtu.be/-5gSE3AJ5rs

酥皮湯 (氣炸鍋)
https://youtu.be/sRp7rKYNkzU

薯條薯角(氣炸鍋)
https://youtu.be/kVjBTdtPOh0

鹽燒蝦 (氣炸鍋)
https://youtu.be/3Vy16ZgnsMo

爆汁叉燒 (氣炸鍋)
https://youtu.be/DHbRgzLyJGQ

蒜蓉急凍帶子 (氣炸鍋)
https://youtu.be/2Ldn3i67DqA

西多士 (氣炸鍋)
https://youtu.be/mCLFLyXLRkk

茄子鹹蛋肉 (氣炸鍋)
https://youtu.be/czgeFxz8Q_w

燒雞 (氣炸鍋)
https://youtu.be/jbBbzrlaZYI

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

⬇⬇English recipe follows⬇⬇
氣炸鍋 黃金豆腐：
材料：
豆腐2磚
生粉
雞蛋
麪包糠
芫荽1條
辣椒1隻
幼海鹽

處理：
1. 豆腐切開大約1”x1”x1/2”的大細。
2. 用粗鹽開水浸豆腐15分鐘。
3. 芫荽切幼絲，辣椒切粒。
4. 豆腐用鹽水浸了15分鐘，用廚紙索乾水分。

烹調：
1. 用180度預熱氣炸鍋5分鐘。
2. 預備生粉，蛋漿及麪包糠。
3. 上麪包糠次序，生粉，蛋漿，麪包糠。
4. 放豆腐入氣炸鍋。
5. 排好豆腐後，噴少許油在豆腐上面。
6. 用200度氣炸10分鐘。
7. 芫荽絲、紅椒絲及幼海鹽，混合一起。
8. 豆腐氣炸了10分鐘，夾上碟。
9. 將（6）的調味料與豆付混和，放入氣炸鍋，如有剩調味料，灑在豆腐上面。
10. 用200度氣炸5分鐘，上碟。

Airfrying tofu:

Ingredients:
Bean curd 2 cubes
Tapioca starch
Eggs
Bread crumbs
Coriander 1 No.
Red chili 1 No.
Sea salt

Preparation:
1. Cut tofu with size 1”x1”x1/2”.
2. Soak tofu in salty water for 15 minutes.
3. Slice the coriander and dice the chili.
4. Dry tofu with kitchen towel after it has been soaked in salty water for 15 minutes.

Steps:
1. Preheat airfryer at 180 C for 5 minutes.
2. Prepare tapioca starch, egg syrup and bread crumbs.
3. Season tofu in order, tapioca starch, egg syrup and bread crumbs.
4. Put tofu in airfryer.
5. Spray little oil on top of tofu after they have been put in good shape.
6. Airfry 200 C for 10 minutes.
7. Mix coriander slices, chili slices and sea salt together.
8. Tofu has been airfried for 10 minutes, put it on a plate.
9. Mix the seasonings in (6) with tofu, then put into airfryer. If there is seasonings left, put on top of tofu.
10. Airfry at 200 C for 5 minutes. Serve.

氣炸鍋(系列) https://www.youtube.com/playlist?list=PLkU_SdeTtB_RlHOtCcl-2GcIAvviVK7Oe

(淘寶連結 )5L空气炸锅https://m.tb.cn/h.eMhxDgl?sm=6882d0

?手撕雞?
https://youtu.be/OiuBEF9a6L8

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

香牛油雞翼(氣炸鍋)
https://youtu.be/m3BgG3g5U28

自製冰豆腐 素菜炒豆腐 https://youtu.be/fdYll5JahIY