Eupho Cafe 愛在廚房
烘焙美食與幸福的廚房
正文
不好意思，我最近有點忙，所以把兩次聚會的帖子匯總一起貼了，團員們久等啦~~~：P
吃喝飯團6月聚餐
**端午節特別聚會**
**端午節特別聚會**
拌韓國紅薯粉 by 玉米豬
做法：http://blog.wenxuecity.com/blogview.php?date=201106&postID=3146
做法：http://blog.wenxuecity.com/blogview.php?date=201106&postID=3146
涼拌合掌瓜 by Jennifer
I used 毛毛媽's recipe as the reference:
http://maomaomom.com/%E3%80%90%E9%A6%99%E8%BE%A3%E5%90%88%E6%8E%8C%E7%93%9C%E4%B8%9D%E3%80%91/
I used 毛毛媽's recipe as the reference:
http://maomaomom.com/%E3%80%90%E9%A6%99%E8%BE%A3%E5%90%88%E6%8E%8C%E7%93%9C%E4%B8%9D%E3%80%91/
The difference is that I did not use any spice. I used only light soy sauce. vinegar, salt, sugar, and sesame oil.
涼拌毛豆 by 愛廚
芹菜香幹 by Hui
中國芹菜(自家菜園種的，做之前才摘的)一把，香幹一包。兩者均細細切碎。熱鍋加油，倒入芹菜先，炒至七分熟，加鹽，糖，生抽適量，再加香幹，拌炒兩分鍾，加香油起鍋。小時候春天常吃馬蘭拌香幹，據說可以明目。因這裏買不到新鮮的馬蘭頭，中國芹菜也有一種獨到的野菜的澀味兒，且做替代。
中國芹菜(自家菜園種的，做之前才摘的)一把，香幹一包。兩者均細細切碎。熱鍋加油，倒入芹菜先，炒至七分熟，加鹽，糖，生抽適量，再加香幹，拌炒兩分鍾，加香油起鍋。小時候春天常吃馬蘭拌香幹，據說可以明目。因這裏買不到新鮮的馬蘭頭，中國芹菜也有一種獨到的野菜的澀味兒，且做替代。
炒米粉 by 愛廚
川式燒排骨 by radish
食譜是加了白蘿卜的版本，但現在白蘿卜不當季了，我們就沒加，其實也沒什麽差
主料：排骨 700g，白蘿蔔700g（白蘿蔔可以用土豆、筍代替，都很好吃）
調料：色拉油適量，蔥 2隻，薑6、7片，花椒粒少許，八角 6顆（如果有好的五香粉，可以用五香粉代替），蒜整顆略拍開1顆，郫縣豆瓣醬2大勺，冰糖4、5顆，鹽兩大勺（根據自己的口味自行調整鹽的分量），料酒少許
調料：色拉油適量，蔥 2隻，薑6、7片，花椒粒少許，八角 6顆（如果有好的五香粉，可以用五香粉代替），蒜整顆略拍開1顆，郫縣豆瓣醬2大勺，冰糖4、5顆，鹽兩大勺（根據自己的口味自行調整鹽的分量），料酒少許
做法：
1. 排骨汆血水（放入鍋裏煮開），此時可以放入料酒少許和花椒數顆，幫助去除肉腥味
2. 炒鍋燒熱（光猛油快很重要），倒入色拉油適量，放入冰糖，冰糖除了上色，還有讓味道更醇更溫和的作用，可以中和辣味（但是不要多，甜味一般吃不出來）
3. 糖熔化為褐色的時候，倒入排骨翻炒上色
4. 把排骨撥到鍋邊，然後放入蔥、薑、蒜、花椒粒、八角爆香（花椒是爲了進一步去肉腥味，不是爲了痲味，所以不要多），爆香豆瓣醬
5. 排骨撥回油中翻炒均勻
6. 加入切成小塊的白蘿蔔
7. 充分炒拌，讓白蘿蔔和排骨混合，調料分佈均勻
8. 加入一大碗水，煮開，此時加入鹽調味
9. 轉入高壓鍋，上氣後轉小火再10分鐘，就是美味的白蘿蔔燒排骨了
1. 排骨汆血水（放入鍋裏煮開），此時可以放入料酒少許和花椒數顆，幫助去除肉腥味
2. 炒鍋燒熱（光猛油快很重要），倒入色拉油適量，放入冰糖，冰糖除了上色，還有讓味道更醇更溫和的作用，可以中和辣味（但是不要多，甜味一般吃不出來）
3. 糖熔化為褐色的時候，倒入排骨翻炒上色
4. 把排骨撥到鍋邊，然後放入蔥、薑、蒜、花椒粒、八角爆香（花椒是爲了進一步去肉腥味，不是爲了痲味，所以不要多），爆香豆瓣醬
5. 排骨撥回油中翻炒均勻
6. 加入切成小塊的白蘿蔔
7. 充分炒拌，讓白蘿蔔和排骨混合，調料分佈均勻
8. 加入一大碗水，煮開，此時加入鹽調味
9. 轉入高壓鍋，上氣後轉小火再10分鐘，就是美味的白蘿蔔燒排骨了
螞蟻上樹 by radish
粉絲在熱水中泡2分鍾至軟，用剪刀剪成合適長短
炒鍋放油，爆香薑蒜，豆瓣醬，放入豬絞肉炒熟
加入醬油調味調色，加入適量高湯
最後放入粉絲炒勻，粉絲會吸收高湯和調味料
起鍋前，放入蔥花，起點綴作用
炒鍋放油，爆香薑蒜，豆瓣醬，放入豬絞肉炒熟
加入醬油調味調色，加入適量高湯
最後放入粉絲炒勻，粉絲會吸收高湯和調味料
起鍋前，放入蔥花，起點綴作用
葡汁焗椰菜花 by Joyce
越式香茅辣雞 by Joyce
(對不起,原食譜忘記在那兒抄來的)
材料：
雞腿肉（切粗塊）1磅多,魚露3湯匙,椰糖1½湯匙,香茅（白色部份剁碎）2枝,粟粉（玉米粉）1茶匙,紅蔥頭（切碎）2粒, 蒜蓉2茶匙,幹辣椒,洋蔥 1個,雞湯 4湯匙
材料：
雞腿肉（切粗塊）1磅多,魚露3湯匙,椰糖1½湯匙,香茅（白色部份剁碎）2枝,粟粉（玉米粉）1茶匙,紅蔥頭（切碎）2粒, 蒜蓉2茶匙,幹辣椒,洋蔥 1個,雞湯 4湯匙
做法：
把魚露與椰糖拌勻，讓糖完全溶解後，加入一半的香茅碎，一半的蒜蓉，一半的辣椒，粟粉和雞肉拌勻。封好，放入雪櫃冷凍約一小時。
拿出雞肉，放置室溫中一會。燒熱油鑊，下另一半香茅，用中火爆香。加蒜蓉，辣椒，紅蔥爆香。
轉大火，加入雞肉（醃料留用），排放好，不要彼此重疊。切勿兜炒雞肉以免出水。把雞肉兩麵煎至微黃色。加洋蔥炒至軟身。倒進雞湯和醃料，加蓋煮約 5分鐘，直至水份收乾一半。上碟，灑下蔥段，即成。趁熱供食。
把魚露與椰糖拌勻，讓糖完全溶解後，加入一半的香茅碎，一半的蒜蓉，一半的辣椒，粟粉和雞肉拌勻。封好，放入雪櫃冷凍約一小時。
拿出雞肉，放置室溫中一會。燒熱油鑊，下另一半香茅，用中火爆香。加蒜蓉，辣椒，紅蔥爆香。
轉大火，加入雞肉（醃料留用），排放好，不要彼此重疊。切勿兜炒雞肉以免出水。把雞肉兩麵煎至微黃色。加洋蔥炒至軟身。倒進雞湯和醃料，加蓋煮約 5分鐘，直至水份收乾一半。上碟，灑下蔥段，即成。趁熱供食。
braised pork rib by Jennifer
this is the simplest recipe i have learnt
for every 1.5 lb pork rib, add the followings:
1 table spoon cooking wine
2 table spoon vinegar
3 table spoon sugar
4 table spoon soy sauce
5 table spoon water
bring it to boil and then simmer for 1.5 - 2hr.
牛筋 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3799
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3799
烤糯米餡鵪鶉 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3782
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3782
烤三文魚卷 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3742
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3742
茶樹菇燉排骨 by Zhen
廣東粽 by Joyce
台灣肉粽 by 愛廚
堿水粽 by 愛廚
椰汁西米芋頭水果羹 by redbird
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3815
做法： http://blog.wenxuecity.com/blogview.php?date=201106&postID=3815
綠茶蛋糕 by 愛廚
鳳梨酥 by 愛廚
Anne willan's look&cook chocolate desserts by Hui
Chocolate walnut torte (the simplest recipe in this book) -- 有一點長
1. Butter the sides and bottom of a 10 inch springform, cover bottom with parchement paper, butter and flower paper removing excess flower .
2. Coarsly chop 1 ¾ cups of walnut pieces in a food processor, add 7 oz of semisweet chocolate pieces and chop together with the walnut in the foodprocessor. This is best done in 2 or 3 batches.
3. Separate the egg yolks and whites from 5 eggs.
With a wooden spoon cream ½ cup of butter (room temperature), add ¾ cup of sugar and beat until light and fluffy (2-3 min). Add the seperated egg yolks one by one and beat well after each addition.
4. Stir in the ground chocolate/walnut mixure.
5. Wisk the egg whites until stiff, mix in ¼ cup of sugar and continue wisking until glossy.
6. Add the meringue to the chocolate mixture and fold them togheter.
7. Transfet the mixture to the springform and smooth the top. Bake in a preheated oven at 300 F for 60-70 min. Cool down to room temperature before taking the cake out of the pan. Since the cake is quite delicate, It can be served from the base of the pan.
Cream topping:
Whip 1 ¼ cup of heavy cream until soft peaks start to form. Add 1 tbsp of sugar and ½ tsp of vanilla extract and whip until soft peaks start to form. Spread the cream on top of the cake. Melt 1 oz of semisweet chocolate and drizzle it (or use a small paper piping bag) over the top of the cake in a linear design. Chill cake.
2. Coarsly chop 1 ¾ cups of walnut pieces in a food processor, add 7 oz of semisweet chocolate pieces and chop together with the walnut in the foodprocessor. This is best done in 2 or 3 batches.
3. Separate the egg yolks and whites from 5 eggs.
With a wooden spoon cream ½ cup of butter (room temperature), add ¾ cup of sugar and beat until light and fluffy (2-3 min). Add the seperated egg yolks one by one and beat well after each addition.
4. Stir in the ground chocolate/walnut mixure.
5. Wisk the egg whites until stiff, mix in ¼ cup of sugar and continue wisking until glossy.
6. Add the meringue to the chocolate mixture and fold them togheter.
7. Transfet the mixture to the springform and smooth the top. Bake in a preheated oven at 300 F for 60-70 min. Cool down to room temperature before taking the cake out of the pan. Since the cake is quite delicate, It can be served from the base of the pan.
Cream topping:
Whip 1 ¼ cup of heavy cream until soft peaks start to form. Add 1 tbsp of sugar and ½ tsp of vanilla extract and whip until soft peaks start to form. Spread the cream on top of the cake. Melt 1 oz of semisweet chocolate and drizzle it (or use a small paper piping bag) over the top of the cake in a linear design. Chill cake.
合照：
酒水：
=====================================================
吃喝飯團5月聚餐
豬八戒踢足球 by 玉米豬
做法： http://blog.wenxuecity.com/blogview.php?date=201105&postID=6250
做法： http://blog.wenxuecity.com/blogview.php?date=201105&postID=6250
上海版紅燒肉 by radish
做法： http://euphocafe.com/recipe/recipe.asp?rid=410
做法： http://euphocafe.com/recipe/recipe.asp?rid=410
小饅頭 by 愛廚
啤酒鴨 by Jennifer
做法： http://www.meishichina.com/Eat/RMenu/201011/92865.html
做法： http://www.meishichina.com/Eat/RMenu/201011/92865.html
涼麵 by Jennifer
these other 2 (cold noodle and 涼拌合掌瓜絲) are too simple and I am sure everyone knows how to make it... :)
涼拌合掌瓜絲 by Jennifer
肥牛炒涼瓜 by Joyce
苦瓜2個、肥牛(1pack),豆豉,蒜茸,薑
苦瓜去瓤切片，用鹽醃一下.
肥牛用鹽、sugar,醬油,料酒等等醃一會兒.
下油下蒜茸、豆豉爆香；炒透涼瓜,鍋內加入適量的鹽及水，煮至入味鏟起.
下油爆薑，放入牛肉炒至將熟，加入涼炒至牛肉熟.
苦瓜2個、肥牛(1pack),豆豉,蒜茸,薑
苦瓜去瓤切片，用鹽醃一下.
肥牛用鹽、sugar,醬油,料酒等等醃一會兒.
下油下蒜茸、豆豉爆香；炒透涼瓜,鍋內加入適量的鹽及水，煮至入味鏟起.
下油爆薑，放入牛肉炒至將熟，加入涼炒至牛肉熟.
Assorted Berries Jelly by Joyce
(Recipe from library book)
Ingredients:
1)Strawberry, blueberry, raspberry as needed
2)225g apple juice
3)17g gelatin powder
4)37g sugar or optional
5)750g sparkling white grape juice
Cooking method:
1) Dice the strawberries, put the assorted berries into cups, chill. Chill the sparkling white grape juice.
2) Mix the gelatin powder & sugar, add into the apple juice, let sit on hot water to melt.
3) Wait until the gelatin powder liquid turned warm, mix with the white grape juice.
4) Take out the cup of assorted berries, add the white grape juice.
5) Freeze for 45 mins to 1 hr, then ready to serve.
Ingredients:
1)Strawberry, blueberry, raspberry as needed
2)225g apple juice
3)17g gelatin powder
4)37g sugar or optional
5)750g sparkling white grape juice
Cooking method:
1) Dice the strawberries, put the assorted berries into cups, chill. Chill the sparkling white grape juice.
2) Mix the gelatin powder & sugar, add into the apple juice, let sit on hot water to melt.
3) Wait until the gelatin powder liquid turned warm, mix with the white grape juice.
4) Take out the cup of assorted berries, add the white grape juice.
5) Freeze for 45 mins to 1 hr, then ready to serve.
大蒜燒青鱔 by Zhen
原料：
活青鱔 1000g （2lbs）
大蒜 200g
薑 25g
蔥 25g
鹽 2.5g
醬油 2.5g
胡椒麵 1g
花椒麵 1g
郫縣豆瓣 75g
油 125g
水豆粉 125g
湯 600g
做法：
1. 青鱔洗淨，切成小塊； 大蒜剝皮洗淨；薑切片；蔥切細花；豆瓣剁細。
2. 炒鍋內下油75g， 燒至七成熱，放入青鱔煸炒，炒時加少許鹽，煸至青鱔不粘鍋時鏟起。
3. 鍋內另加油50g，燒至五成熱時，下豆瓣炒至油呈紅色時摻湯；同時把青鱔，大蒜，薑，醬油，胡椒麵下鍋，用中火慢燒；約燒20分鍾（以大蒜燒熟為度），下水豆粉將汁收濃；起鍋下蔥花，菜麵上撒上花椒麵即可。
Italian toto cookies
Here's the recipe from "the north end italian cookbook".
4 c. flour, sifted
5 tsp. unsweetened cocoa powder
4 tsp. baking powder
1 tsp. ground cloves
1/2 tsp. cinnamon
1/2 c. granulated sugar
1/2 c. brown sugar
3 eggs, well beaten
3/4 c. vegetable iol
1 c. coarsely crushed walnuts
1 c. milk
1 tsp. oil of orangr or orange extract
1 tsp. vanilla
1/4 c. miniature chocolate chips
1/2 c. maraschino cherries in jar, drained and chopped (optional, I didn't use)
1. Mix together flour, cocoa, baking powder, cocoa, cinnamon, and cloves.
2. In a separate bowl, mix eggs, milk, oil, white and broan sugars, orange oil and vinalla.
3. Add egg mixture to flour mixture and mix thoroughly. Dough should be fairly thick and sticky.
4. Add crushed nuts and chocolate chips.
5. Shape into round balls and place on greased cookie sheets.
6. Bake at 350 degrees for 15-20 minutes.
7. Cool and frost.
5 tsp. unsweetened cocoa powder
4 tsp. baking powder
1 tsp. ground cloves
1/2 tsp. cinnamon
1/2 c. granulated sugar
1/2 c. brown sugar
3 eggs, well beaten
3/4 c. vegetable iol
1 c. coarsely crushed walnuts
1 c. milk
1 tsp. oil of orangr or orange extract
1 tsp. vanilla
1/4 c. miniature chocolate chips
1/2 c. maraschino cherries in jar, drained and chopped (optional, I didn't use)
1. Mix together flour, cocoa, baking powder, cocoa, cinnamon, and cloves.
2. In a separate bowl, mix eggs, milk, oil, white and broan sugars, orange oil and vinalla.
3. Add egg mixture to flour mixture and mix thoroughly. Dough should be fairly thick and sticky.
4. Add crushed nuts and chocolate chips.
5. Shape into round balls and place on greased cookie sheets.
6. Bake at 350 degrees for 15-20 minutes.
7. Cool and frost.
FROSTING:
2 tbsp. melted butter
2 c. confectioners' sugar
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa
1/2 tsp. oil of orange
2 tbsp. milk
2 c. confectioners' sugar
1 tsp. vanilla extract
1 tbsp. unsweetened cocoa
1/2 tsp. oil of orange
2 tbsp. milk
1. Mix ingredients well until smooth enough to spread.
2. Spread on cooled cookies and place on waxed paper to dry.
涼麵 by Jennifer
合照：
評論
目前還沒有任何評論
登錄後才可評論.
