tag:blogger.com,1999:blog-55475670596974639902026-10-29T13:46:18.931-07:00簡簡單單的生活,簡簡單單的愛...中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.comBlogger290125tag:blogger.com,1999:blog-5547567059697463990.post-36309436981802151412026-10-29T13:46:17.775-07:002026-10-29T13:46:18.931-07:00Magnetic Bag Snap Fastener - No Sewing Required!Ever had a gorgeous bag you rarely use because it doesn’t have a closure and things keep falling out? 😩<div>Description:</div><div>Fix it instantly with this No-Sew Magnetic Bag Clasp / Snap Fastener! No sewing kit or skills needed. It’s the perfect DIY upgrade to keep your tote bags, canvas bags, or purses securely closed and your belongings safe. 🔒✨</div><div>Why you’ll love it:</div><div>• No Sewing Required: Super easy to install in minutes by yourself.</div><div>• Strong Magnetic Hold: Keeps your bag shut so nothing accidentally drops out.</div><div>• Universal Design: Works beautifully on canvas, fabric, leather, or knitted bags.</div><div>• Minimalist & Clean: Blends seamlessly into your bag without ruining its look.</div><div>Condition: Brand New / Never Used.</div><div>Tags: #bagclasp #magneticclosure #nosew #bagaccessories #totebagfix #diyfashion #vinteduk #bagupgrade</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-57782805365486016562026-10-29T11:43:39.463-07:002026-10-29T11:43:40.856-07:00Christmas Stickers – Custom Card Making (Mix & Match 5 for £1)<div>It’s time to create unique Christmas cards for your loved ones! </div><div>Level up your holiday cards and gifts with these beautiful, multi-style font stickers. Perfect for crafting personalized messages that stand out!</div><div><br></div><div>Special Offer:</div><div>• Mix and match ANY 5 stickers for just £1!</div><div>Product Details:</div><div>• Variety of festive font styles and designs available</div><div>• Perfect for DIY Christmas cards, gift wrapping, and scrapbooking</div><div>• Excellent condition and ready to ship</div><div>Drop me a message with your choice of 5 to bundle up and save!</div><div><br></div><div>#christmasstickers #xmascards #holidaycrafting #christmasdiy #merrychristmas #festivevibes #christmasshopping</div><div>#cardmaking #scrapbooking #bulletjournaling #bujostickers #stationeryaddict #craftsupplies #diycards #journalstickers</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-68858284164593788002026-10-08T15:34:56.019-07:002026-10-08T15:34:57.189-07:00Pepper Lunch 蜜糖黑椒牛扒飯•<div>自製 Pepper Lunch 蜜糖黑椒牛扒飯</div><div><br></div><div>【材料與份量】(1-2人份)</div><div>主料：</div><div>一口牛扒粒 200g </div><div>白飯 1 碗 </div><div>碎芝士 (Mozzarella) 50g </div><div>罐頭粟米粒 3 湯匙 </div><div>牛油 15g </div><div>現磨黑胡椒碎 大量</div><div><br></div><div>靈魂蜜糖燒汁（預先調勻）：</div><div>生抽 2 湯匙</div><div>味醂 1 湯匙</div><div>蠔油 1 湯匙</div><div>蒜蓉 1 湯匙 </div><div>蜜糖 1 湯匙</div><div>水 1.5 湯匙</div><div>黑胡椒碎 少許</div><div><br></div><div>【詳細步驟】</div><div>1. 將醬汁調料放入小碗中攪拌均勻備用。 </div><div>2. 用平底鍋或鑄鐵鍋煎香牛扒粒，帶點焦香時中央放入熱白飯，稍微壓實成圓形，周圍鋪上粟米粒與碎芝士。 </div><div>3. 飯頂放上一塊牛油，淋入調好的特製蜜糖蒜蓉汁。撒上大量現磨黑胡椒。</div><div>4. 牛肉燒至約 7-8 成熟熄火，利用餘溫快速將牛肉、芝士、粟米與白飯攪拌均勻。 </div><div>5. 趁芝士融化拉絲、底層白飯煎出微微焦香脆飯焦時，立刻開食！</div><div><br></div><div>*for english recipe, please read comment section below.</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-84450240636702326592026-09-21T04:52:38.326-07:002026-09-21T04:52:40.210-07:00豆豉鯖魚🐟 豆豉鱼<div>这次我用的是小个头的鲭鱼。做法很简单，但是配上一碗热腾腾的白饭，真的特别好吃！🤤</div><div><br></div><div>📝 材料</div><div><br></div><div>* 小鲭鱼</div><div>* 黑豆豉</div><div>* 红葱头</div><div>* 蒜头</div><div>* 姜 – 捣碎</div><div>* 辣椒</div><div>* 黑酱油</div><div>* 适量清水</div><div>* 食用油（煎鱼和炒香料用）</div><div><br></div><div>🍳 做法</div><div><br></div><div>1. 先将鱼煎至表面微微酥脆，捞起备用。</div><div>2. 用同一个锅，加入红葱头和蒜头炒至稍微变软。</div><div>3. 加入辣椒和捣碎的姜，继续炒至香味出来，颜色也稍微变深。</div><div>4. 加入黑豆豉，翻炒一下，让所有材料充分混合。</div><div>5. 放入刚才煎好的鱼，轻轻翻动，避免鱼肉散掉。</div><div>6. 最后加入清水和黑酱油，轻轻搅拌均匀，让鱼慢慢炖煮。</div><div>7. 继续用小火慢慢煮，直到鱼肉和鱼骨都变得非常软嫩。</div><div><br></div><div>🤎 小贴士</div><div><br></div><div>我这次使用的是普通锅，所以需要比较长的时间，大约 3个小时，才能让鱼完全炖至软嫩。</div><div><br></div><div>慢慢炖煮可以让鱼骨变软，酱汁也能更好地渗入鱼肉。虽然需要一点耐心，但最后的味道真的很值得！😋</div><div><br></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-22472095790705064552026-09-08T04:55:38.655-07:002026-09-08T04:55:40.371-07:00Simon Li 沙嗲牛肉👍🏻😋完美分享 ~🔥🌶️ 🧅🥜🐮超水準茶餐廳沙爹牛肉製作，大家可以試下我呢個沙爹牛肉食譜，我對呢個食譜非常有信心，製成品唔會接近茶餐廳，而係超越好多嘅茶餐廳，試過一定返唔到轉頭，材料準備都唔會太複雜，成功率非常之高。<div><br></div><div>選擇牛肉：首先講下牛肉部位，如果係餐廳嘅話因為成本關係，理論上都係用一啲急凍牛肉比較平價嘅部位再用鬆肉粉去乸佢，但屋企自己製作的話，就可以根據自己喜好揀鍾意嘅部位，其實任何部位都可以的，一般用牛冧肉都唔錯，鍾意嘅話牛腩、西冷、牛柳甚至牛脷都可以，再唔係整個牛肉大雜錦都得，最緊要跟番肉嘅部位切到適當嘅厚薄，同埋唔建議用太肥嘅牛肉，因為煮完油份流失就會散哂，我就比較鍾意帶些少筋位置會比較有口感。</div><div><br></div><div>處理牛肉：我呢個沙爹牛肉係餐廳嘅做法，味精鬆肉粉都不能少，牛肉切好成適當嘅厚薄，跟返一般醃牛肉嘅調味料去醃一下，豉油、糖、雞粉、胡椒粉、蠔油、料酒、生粉，另外加少量嘅鬆肉粉或者梳打粉，份量睇返牛肉部位，又韌又硬嘅部位就落多啲，就算用軟淋嘅牛柳都點要落些少，最緊要落返些少味精先有餐廳味道，醃牛肉嘅時候要加水一齊醃，一路攪拌一路加水就會見到牛肉非常索水，見到牛肉發漲就可以，緊記醃牛肉唔可以落鹽，否則會令牛肉脫水肉質變硬。</div><div><br></div><div>靈魂沙嗲醬製作：蒜頭、乾蔥頭、炸花生、油蔥酥、全部放哂入攪拌機打碎佢，沙爹醬、沙茶醬、花生醬，用適量嘅油將所有沙嗲汁材料調味料一齊炒出香氣，然後加些少咖哩粉提高香味，鍾意辣嘅可以加辣椒同埋辣椒油，跟住加入適量嘅水，再加糖雞粉味精豉油等調味料煮出香氣，調教好味道就可以準備整沙爹牛肉。</div><div><br></div><div>製作：一般醃牛肉落咗梳打粉嘅話都要幾個鐘頭先可以令到纖維變軟，醃好嘅牛肉可以選擇走油或猛火炒熟，炒好嘅牛肉放入筲箕將多餘嘅水份隔走，之後就放入沙嗲汁煮滾同埋再次試味，因為牛肉已經有生粉醃過唔需要再打芡，如果沙嗲汁唔夠杰先再用生粉水打多一次芡，煮好嘅沙爹牛肉冚蓋放幾個鐘俾啲時間佢入味，超級美味嘅沙爹牛肉就完成。</div><div><br></div><div>又味精又雞粉又鬆肉粉？冇錯，我做嘅係餐廳味道，如果覺得唔健康嘅話出餐廳食都一樣係唔健康。靈魂沙嗲汁調味料一定要有炸乾蔥頭同埋沙茶醬，煮沙嗲汁嘅時候唔需要太重味道，因為牛肉都有醃料，煮嘅時候會溶咗落沙嗲汁，如果太鹹的話溝水就會令到沙爹醬變淡，落咗牛肉去煮之後唔夠味道先再額外加調味，係咪覺得好吸引呢，大家拿拿聲整呢個神級沙爹牛肉，最適合用嚟整沙爹牛肉撈公仔麵同埋沙爹牛肉包，快啲試下啦。</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-27317223006989841112026-08-26T13:55:55.613-07:002026-08-26T13:55:56.307-07:00牛肉饀餅在ASDA買了油酥餅，剛巧特價£1有5片，用來包牛肉餡餅，每片酥餅1開4，好包到20隻餡餅👍<div><br></div><div>更新食譜前題：我是清雪櫃，有盒1kg 5%fat minced beef，加上我有包韮菜，所以我是用呢個組合，做出來的餡係有剩，餘下的冰起再用。</div><div><br></div><div>牛肉餡餅餡料：全程用廚師機</div><div>1. Minced beef 1kg+Salt 6g先打起黏性開始起膠</div><div>2. 把以下材料拌勻:</div><div>Fish sauce 20g</div><div>Sugar 1tsp</div><div>Potato starch 60g</div><div>Mirin 1tbsp</div><div>鰹魚粉8g (可用雞精，但要減份量）</div><div>Water 300g， 我是用薑蔥花椒水</div><div>Pepper a little </div><div>3. 逐少加入2 讓水份慢慢吸收</div><div>4. 打起後加入4tbsp oil ，因為牛肉得5%fat, 所以再加油</div><div>5.肉餡打好後，加入一個切碎洋蔥粒和韮菜粒，拌勻，放入雪櫃雪半小時至1小時，就開始包</div><div><br></div><div>老公建議，可以加少少cumin powder, 我就覺得可以加點湯凍，想做爆汁，所以我會餘下的餡再處理。</div><div><br></div><div>皮一開四，要少少整形才容易包起。</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-77475748113996096292026-08-13T10:15:47.602-07:002026-08-13T10:15:49.235-07:00自製辣椒醬👨🍳 《 自製辣椒醬 》 🌶️ 「做好兩年，還是好的！」<div><br></div><div>🛒 材料清單：</div><div>🌶️ 新鮮紅辣椒：300 克</div><div>🛢️ 食用油：350 克（打泥 250 克、底油與封油 100 克）</div><div>🧂 鹽：10 克</div><div>🍬 糖：10 克</div><div><br></div><div>💡 這篇 POV 很有畫面：辣香十足、「做好兩年，還是好的！」✨！之前做了一些辣椒醬送人，大家一直叫我再做，看食譜你們自己動手做～啊哈哈！做法非常簡單，辣椒打泥用低溫慢熬催化水分完全蒸發，再用金黃亮澤的油脂完美油封防線，不論拌麵、沾水餃都超級無敵，一瓶直接被療癒✨！</div><div><br></div><div>🍳 簡單 5 步驟</div><div><br></div><div>1️⃣ 第一步：辣椒乾爽備料</div><div>將 300 克新鮮紅辣椒洗淨，在完全不開火的冷狀態下，一定要用廚房紙巾徹底擦乾水分。去蒂頭，如果不想要太辣的朋友可以順便去籽，保留辣椒香氣即可。</div><div><br></div><div>2️⃣ 第二步：油潤順暢打碎</div><div>將處理好的辣椒放入果汁機，倒入 250 克食用油（蓋過辣椒）一起打。油量要給夠，果汁機才能順利運轉，將辣椒打成綿密的辣椒泥，建立滑順的防錯地基。</div><div><br></div><div>3️⃣ 第三步：低溫慢熬防翻車</div><div>不沾鍋中倒入 50 克底油，倒入打好的辣椒泥。全程開中小火，一邊拿湯匙耐心隨便繞圈圈攪拌一邊微煨，開啟控時防錯參數：精準熬煮約 30～40 分鐘。這個步驟能用熱度催化自體水分完全蒸發，讓辣香徹底封印在油裡。</div><div><br></div><div>4️⃣ 第四步：靈魂提鮮調味</div><div>喜歡原味的可以直接準備裝瓶；如果想要整體風味更溫和、有層次，在起鍋前精密加入 10 克鹽與 10 克糖提鮮。炒到油完全浮在上面、辣香味瞬間爆出，就大功告成！</div><div><br></div><div>5️⃣ 第五步：閃亮油封裝瓶</div><div>將炒好的辣椒醬徹底放涼。拿一個乾燥無水氣的玻璃瓶，將辣椒醬倒入，最後再倒入 50 克食用油進行完全覆蓋。這道「油封防線」能完美鎖住香氣，隨時取用都像現炒！</div><div><br></div><div>💡 K.Y. 聊天筆記：</div><div><br></div><div>📌 「徹底擦乾＋低溫慢熬蒸發水分」放兩年也不壞的味覺高張力流量密碼</div><div>跟你說，這道自製辣椒醬好吃的最大防錯祕訣，就在於「水分完全排除防線」！水氣是醬料變質腐敗的最大元兇。聽我的，備料時用廚房紙巾徹底擦乾，再加上全程中小火慢熬 30～40 分鐘把自體水分完全蒸發，這就是放很久依然鮮美的黑科技！</div><div><br></div><div>📌 「蓋過辣椒的油打泥」順暢轉速與防焦控溫機制</div><div>為什麼辣椒泥能打得這麼綿密？因為這是一個很厲害的流體力學防錯機制！用 250 克食用油代替水來帶動果汁機運轉，不僅能保護刀片，還能在隨後的熬煮過程中作為介質均勻傳導熱量，完全不怕局部過熱炒焦變苦。</div><div><br></div><div>📌 鹽糖提鮮與「閃亮油封裝瓶」的極致保存防線</div><div>起鍋前加入 10 克鹽與 10 克糖能溫和中和生辣感的尖銳度，提振整體辣香厚度。聽我的，裝瓶後頂層一定要用油完全覆蓋住辣椒泥，這道隔絕空氣的「油封防線」能牢牢鎖住香氣與鮮度。只要維持這套精準配比，你做出來的自製辣椒醬絕對是穩定的巔峰！</div><div><br></div><div>請幫我分享給身邊愛吃辣、想大膽嘗試自製醬料的朋友，你的支持，我都放在心裡。感恩有你們陪我把這份簡單、實用、溫慢的料理日常，分享給更多人。</div><div><br></div><div>如果你喜歡 K.Y. 料理分享，也歡迎訂閱支持我❤️，讓我有更大的能力去傳播正能量。</div><div><br></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-90984438100774793142026-08-12T08:45:49.388-07:002026-08-12T08:45:51.923-07:00自製原切豬肉脯自製原切豬肉脯✌🏻<div>材料：pork shoulders 1Kg</div><div>調料：糖 120g 黑糖30g 魚露80g 老抽20g</div><div><br></div><div>將豬肉切3mm薄片 加入調料 冷藏3個鐘以上</div><div>將豬肉片 平鋪在烤盤上</div><div>我鋪了大概3盤 </div><div>用風扇吹（大概一晚）or 焗爐烘乾模式（大概4個鐘）or擺玻璃屋曬（大概6個鐘）</div><div>等豬肉變乾</div><div>焗爐200度 焗14分鐘</div><div>每7分鐘換個面</div><div><br></div><div>搞掂✌🏻</div><div><br></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-60945762469091164172026-07-03T11:28:11.377-07:002026-07-03T11:28:11.659-07:00鐵板燒萬用醬<div>鐵板燒 萬用醬</div><div><br></div>醬油2<div>米酒1</div><div>白砂糖1</div><div>烏醋1</div><div>涼開水3</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-12980982203167985632026-04-25T12:41:04.845-07:002026-04-28T11:41:31.969-07:00擺攤用椰奶<div>擺攤用椰奶</div><div><br></div><div>1. 鍋中加入140克白砂糖，熬至融化。</div><div><br></div><div>2. 接著加入200克全脂牛奶。</div><div><br></div><div>3. 搖勻椰漿後，加入400克椰漿。</div><div><br></div><div>4. 再加入900克純淨水（也可換成開水）。</div><div><br></div><div>5. 另取容器，放入100克冷水與20克馬鈴薯澱粉，攪拌均勻備用。</div><div><br></div><div>6. 將步驟1 - 4的混合液用大火煮沸，煮的過程中不斷攪拌。</div><div><br></div><div>7. 椰奶混合液煮沸後先關火，把步驟5的澱粉水充分攪勻，然後邊攪拌椰奶混合液邊倒入澱粉水，開火再次煮沸即可。</div><div><br></div><div>8. 最後將煮好的椰奶底過濾裝桶。</div><div><br></div><div><div>
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</div><br></div><div><br></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-43311313377515792842026-04-24T10:28:52.209-07:002026-04-24T10:35:38.468-07:00Cute 3D Puffy Stickers - Animals, Sweets, Emoji & Stars (New)Bring your crafts to life with this fun bundle of 3D Puffy Stickers! <div><br></div><div>These stickers are raised/embossed, giving them a great tactile feel. Perfect for kids' rewards, decorating phone cases, greeting cards, or school supplies.<div></div><div>The set includes 5 unique themes:</div><div>Sheet A (Animal Kingdom): Features a panda, giraffe, elephant, dog, and more.</div><div>Sheet B (Sweet Treats): Delicious designs including strawberries, cupcakes, candies, and tea sets.</div><div>Sheet C (Stars & Smiles): A bright mix of stars, rainbows, suns, moons, and happy faces.</div><div>Sheet D (Funny Poop Emojis): Hilarious and colorful emoji characters that kids (and adults!) find funny.</div><div>Sheet E (Pink Dream): Ultra-girly designs with hearts, bows, lollipops, and pink desserts.</div><div><br></div><div>Condition: Brand new and sealed in original packaging.</div><div><br></div><div>Features: 3D Puffy texture, vibrant colors, easy to peel and stick.</div><div><br></div><div>#stickers #puffystickers #3Dstickers #kidsstationery #scrapbooking #emoji #kawaii #partybags #craftsupplies #teacherrewards</div><div><br></div><div><div>
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</div><br></div></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-54255200739920629392026-04-24T10:16:51.219-07:002026-04-24T10:17:32.116-07:00Set of 6 Sticker Sheets - Hearts, Stars & Circles (Colorful & Fun)<a href="https://www.vinted.co.uk/items/8733233651-set-of-6-sticker-sheets-circles-colorful-fun">Set of 6 Sticker Sheets - Hearts, Stars & Circles (Colorful & Fun)</a><div><br></div><div>Brand new and unused! <div><br></div><div>A vibrant collection of stickers perfect for scrapbooking, journaling, or decorating your laptop and water bottles.<div><br></div><div>What’s included:</div><div>6x Heart Sheets: Gradient rainbow colors, perfect for themes of love and friendship.</div><div>6x Star Sheets: Assorted sizes and fun colors to make your pages pop.</div><div>6x Circle Sheets: Mixed sizes and textures.</div><div><br></div><div>Product Details:</div><div>Condition: New in original plastic packaging.</div><div><br></div><div>Size: Approximately 10cm in width (as shown in the photo with the ruler).</div><div><br></div><div>These are high-quality, colorful, and super cute! Great for teachers giving out rewards or DIY craft projects.</div></div><div><br></div><div>#stickers #journaling #scrapbooking #stationery #cute #craftsupplies #kawaii<div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-3547089399102908942026-04-10T12:42:50.092-07:002026-04-10T12:42:51.692-07:00Simon Li 魚肉燒賣😻🐟香港街頭魚肉燒賣食譜，魚肉燒賣嘅魚肉同粉嘅比例唔會好似都市傳說講嘅咁樣1:99，要做到有魚味又有煙韌彈牙口感比例，魚肉40%+粉40%+肥豬肉20%，呢個係大約嘅比例，可以略調整，英國朋友可以使用Basa魚，即係所謂嘅鯰魚再溝少量其他海魚，用嘅粉主要係木薯粉75%再加25%生粉，肥豬肉一般刀片攪拌機打唔碎啲纖維，需要切粒之後再剁碎，如果用免治碎肉機效果更好，所有材料打適量嘅水打成漿狀，再加入調味料拌勻，調味料使用鹽、胡椒粉、魚露、雞粉、糖、大地魚粉、麻油，要更似街頭風味就要加埋味精，所有材料及調味拌勻之後就攞些少去蒸試下味道同口感，如果冇問題就可以攞去包燒賣了，燒賣皮會用黃色嘅雲吞皮切走四個角，燒賣鍾意大粒細粒隨意，蒸嘅時間12至15分鐘，蒸過火冇問題的，口感都差唔多，如果一次做大量嘅話，可以先蒸好將啲燒賣分開攤凍，可以放雪櫃幾日內食完中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-51068097225649494432026-04-01T13:42:41.535-07:002026-04-01T13:42:44.785-07:00潮州辣椒油潮州辣椒油<br><div><br></div><div>材料：</div><div><br></div><div>乾蒜片30g（1.5個-2個蒜頭，100度60分鐘）</div><div>新鮮乾蔥頭30g</div><div>辣椒乾（最細）150g</div><div>米糠油400g</div><div><br></div><div>調味：</div><div>鹽22g</div><div>蝦醬22g</div><div>熱水 10g</div><div><br></div><div>做法：</div><div><br></div><div>1. 辣椒椒洗淨，浸水15分鐘，隔水瀝乾</div><div>2. 乾蒜片5秒5速打碎，倒出備用</div><div>3. 乾蔥頭 7秒5速打碎，倒出備用</div><div>4. 辣椒乾10秒6速打碎，倒出備用</div><div>5. 不用洗鍋，倒入油，6分鐘，100度，反匙</div><div>6. 將辣椒乾、蔥頭、蒜片碎倒入，30分鐘，100度，反速1</div><div>7. 將調味混和，加入主鍋，15分鐘，varoma，反速1</div><div><br></div><div>*辣椒乾的種類會影響辣度，圖中這款很辣，在洗辣椒時已很嗆鼻，所以我有帶手套洗</div><div>*油量會比較多，因為辣椒乾很吸油，而且越放會越乾，所以一開始油量要多點，保存也會好點</div><div>*調味中需加少量水混合鹽和蝦醬，目的使鹽/蝦醬不會沉底，味道在炒的過程更均勻混合</div><div>*不同牌子的蝦醬咸度不同，要自己試一試，怕太咸可先扣減，試味後再加</div><div><br></div><div>（小美版本，沒有小美也可用鑊炒，但會非常嗆鼻，小心！）</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-34456868844652492992026-03-29T12:28:41.816-07:002026-04-04T11:22:18.736-07:00廣式燒鴨燒鴨<div><br></div><div>香料鹽：鹽30g、糖20g、雞粉5g、桂皮1片、陳皮片、花椒1g、丁香少許、八角1顆、蒜粉5g、薑蓉5g、蔥蓉5g。</div><div><br></div><div>醬料：柱候醬20g、海鮮醬20g、面豉醬20g、蠔油40g、南乳20g、生抽12g、燒酒10g。</div><div><br></div><div>脆皮水：紅醋5g、白醋15g、麥芽糖3g、米酒5克。</div><div><br></div><div>洗淨鴨</div><div>香料鹽打碎，混合醬料。</div><div>將醬料均勻塗抺在鴨裡面，用針封上尾部</div><div>煲滾熱水，倒在鴨面，讓鴨皮收縮。</div><div>脆皮水隔水加熱，直至麥芽糖溶化。</div><div>用廚房紙抺表面，塗上脆皮水，可以塗3層。</div><div>放入雪櫃風乾24-48小時。</div><div>焗之前，從雪櫃取出，回温半小時。</div><div>氣炸鍋190度25分鐘，200度25分鐘。</div><div><br></div><div>黃梅醬、檸檬汁、辣椒少許（如需要）煮熱。</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-74505125531599508352026-03-29T08:19:41.732-07:002026-03-29T08:19:44.533-07:00萬用醬<div>萬用醬</div><div><br></div>黃豆醬<div>蕃茄醬</div><div>甜麵醬</div><div>蠔油</div><div>大蒜粉</div><div>洋蔥</div><div>薑末</div><div>白芝麻</div><div>以上各一勺</div><div><br></div><div>白糖</div><div>五香粉</div><div>以上各半勺</div><div><br></div><div>食油兩勺</div><div><br></div><div>炒勻</div><div>淋入澱粉水</div><div>炒至粘稠</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-28949513910553070362026-03-02T15:52:01.172-08:002026-03-02T15:52:02.806-08:00蝦餃蝦餃<div><br><div>🥟食材：</div><div>蝦仁400g</div><div>肉末100g（肥一點更好）</div><div>胡蘿蔔30g</div><div>筍/馬蹄60g（去皮後）</div><div>小麥澱粉200g（也叫「澄粉」，不能替代！！）</div><div>土豆澱粉60g（不建議用其他）</div><div><br></div><div>1。筍或者馬蹄60g切成小丁，胡蘿蔔30g切成小丁備用。</div><div>2。400g蝦仁一半打成泥，一半切成大粒。</div><div>3。切成粒的蝦仁用1小勺鹽和1小勺澱粉醃製備用。</div><div>4。蝦泥加入100g豬肉末、少許薑末/葱白末、鹽、糖、白胡椒粉、生抽、香油、澱粉各1小勺</div><div>5。攪拌均勻以後用手對蝦泥揉、搓、摔打，這樣肉餡才會更加Q彈勁道。</div><div>6。直到蝦泥有粘性、成團，然後加入胡蘿蔔丁、筍/馬蹄丁、醃好的蝦仁粒，攪拌均勻，包上保鮮膜放入冰箱備用。</div><div>7。200g小麥澱粉、65g土豆澱粉放在一個耐熱的大盆混合均勻。</div><div>8。280g燒開的水倒入澱粉裏，一邊倒一邊用筷子攪拌成絮狀。沒有幹粉之後稍微加入一些植物油，用手揉成光滑的面團（小心燙）</div><div>9。切成小劑子搟成麪皮，包上準備好的餡。</div><div>10。水開後蒸6-7分鐘。</div></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-61658078585599200312026-02-20T15:35:23.233-08:002026-02-20T15:35:25.809-08:00Dirty Masala Spices Chai/ Coffee<div>Dirty Masala Spices Chai/ Coffee</div><div><br></div><div>天然Masala Spices 嘅製法和7種成份。</div><div>1.White Pepper(白胡椒)</div><div>2.Black Pepper(黑胡椒)</div><div>3.Ginger (薑)</div><div>4.Cinnamom(肉桂)</div><div>5.Nutmeg (肉豆蔻)</div><div>6.Little Cardamom (小荳蔻)</div><div>7.Cloves(丁香)</div><div>不同成份的天然香料打磨至最幼滑。</div><div><br></div><div>冲調方法</div><div>1.用半茶匙的Masala Spices. </div><div>2.加50ml 的100度滾水或者咖啡或者茶</div><div>3.用100度的熱力煑熟所有香料，尤其係薑。記得搞均</div><div>4.如果你是飲咖啡。</div><div>你就沖一杯咖啡。</div><div>我有時冲港式奶茶。</div><div>就冲一杯奶茶。</div><div>5.記得將熱的咖啡或奶茶</div><div>6.倒Masala Spices 當中搞均，才加奶加糖。</div><div>7.因為想香料的功效發揮。</div><div>必須緊記要。熱。熱。熱。</div><div>🤣🤣🤣🤣🤣🤣🤣</div><div><br></div><div>身體濕痛。</div><div>一大清早起床</div><div>加Masala Spices入飲品</div><div>超級快見效。</div><div>個腦立即清醒。</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-50303553196626711692026-02-06T13:57:52.450-08:002026-02-06T13:57:53.773-08:00酸齋酸齋<br><div><br></div><div>食譜</div><div>600g 高筋麵粉 + （480g 水+1/2 茶匙鹽）混合到無粉粒 = 靜止佢1小時</div><div><br></div><div>之後 洗麵團 洗走澱粉 ， 我洗左8次左右 要洗到見到是清水為止 </div><div><br></div><div>將麵筋團按自己喜好大小平均剪開 </div><div>再將筋團搓圓</div><div>油炸160度15分鐘要按壓</div><div>氣炸鍋200度 沾油後放入氣炸鍋 15分鐘 </div><div>過程中打開一次 翻一翻 完成後 抱炸好既麵筋飛水 如果想淋身d 就呢個時間煮多一陣</div><div><br></div><div>酸汁： 茄汁 、 白醋、糖、少少鹽、粟粉。如果太稀 再用粟粉水埋杰身d</div><div><br></div><div>飛完水 榨乾去 較好個酸汁後 先煮汁 滾左再落麵筋 </div><div>我煮左15分鐘左右 就焗住 等佢入味d </div><div>凍左就放入雪櫃 凍食</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-63451443667051641072026-01-25T08:44:18.621-08:002026-04-07T11:53:22.365-07:00南記魚蛋南記魚蛋<div><br></div><div>魚肉Basa fillet (印乾）260g</div><div>鹽Salt 2.5g (10% of魚肉重量)(11%唔夠咸，下次試下12%）</div><div>冰水 40ml</div><div>糖 4g</div><div>白糊椒 1g</div><div>雞粉 1g</div><div>炸蒜3g (or 蒜粉2g)</div><div>木薯粉 13g</div><div>芝麻油 3g</div><div><br></div><div>豆腐皮 12片（12cm x 8cm)</div><div>Each filling 25-30g per roll</div><div><br></div><div><div>
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</div><br></div><div><br></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-75596784991706597482026-01-06T12:23:02.938-08:002026-01-06T12:23:04.355-08:00扎肉<br><div>扎肉食譜</div><div><br></div><div>材料：</div><div> • 免治豬肉（15% fat)：800 g</div><div> • 凍水：67 ml</div><div> • 油：67 ml</div><div> • 糖：32 g</div><div> • 鹽：½ 茶匙</div><div> • 魚露：3 湯匙 + ½ 茶匙</div><div> • 粗粒黑胡椒：1 湯匙</div><div> • 炸蒜：適量 （Optional)</div><div> • 泡打粉：1 茶匙</div><div> • 粟粉：16 g</div><div><br></div><div>⸻</div><div><br></div><div>做法：</div><div> 1. 將所有材料拌勻</div><div> 2. 放入密實袋壓平後放入冰格約 1.5 小時</div><div> 3. 取出後用廚師機打至起膠</div><div> 4. 用 兩層保鮮紙 包好定型</div><div> 5. 外層再包一層 錫紙</div><div> 6. 隔水蒸 40 分鐘 即完成</div><div><br></div><div>放涼後切片, 用嚟配湯粉/米線或者乾撈都一流</div><div><br></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-11160514600808642602025-12-09T19:35:03.223-08:002025-12-09T19:35:05.058-08:00黑髮養肝水黑豆30克<div>蓮子10克</div><div>紅棗5個</div><div>枸杞一小把</div><div>加水煮30分</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-19365362889822958842025-11-23T22:52:45.821-08:002025-11-23T22:52:47.505-08:00懶人版叻沙<div>懶人版叻沙</div><div><br></div><div>咖喱叻沙結合馬來、華人、娘惹文化，是「馬來西亞味道」的代表之一。正宗做法香料比較多，今次介紹的方法，只用幾個方便香料就做到，絕對呃到馬來西亞人食晒仲飲埋湯。</div><div><br></div><div>材料：</div><div>雞肉250克</div><div>蝦肉100克</div><div>魚蛋4粒</div><div>豆卜10粒</div><div>蛋兩隻</div><div>芽菜100克</div><div>黃薑三片</div><div>蒜頭三瓣</div><div><br></div><div>湯底：</div><div>泰式紅咖喱半包（約兩湯匙）或參巴醬（偏辣）</div><div>咖喱粉兩湯匙</div><div>椰奶400毫升</div><div>濃湯寶一粒（500毫升水稀釋）或上湯500毫升</div><div>水300毫升</div><div>魚露1-2茶匙</div><div>糖一茶匙</div><div>青檸汁兩茶匙</div><div>（再加乾蔥、黃薑粉、香茅、蝦膏為正宗Rempah)</div><div><br></div><div>1. 準備材料，雞髀肉切絲；蝦肉用鹽、胡椒調味；魚蛋開半，豆卜浸水去油，切半備用。</div><div><br></div><div>2. 一湯匙油，爆香蒜頭、黃薑，加入紅咖喱醬、咖喱粉，慢火炒至起泡。</div><div><br></div><div>3. 加入椰奶、上湯，中火煮至滾起，放入雞絲、蝦肉、魚蛋、豆卜，直至重新滾起。</div><div><br></div><div>4. 加入適量魚露、糖調味。最後放上芽菜、芫荽即成。</div><div><br></div><div>做法小秘訣：</div><div><br></div><div>1. 紅咖喱要炒到「出油」，不炒，湯的味道平淡。</div><div>2. 椰奶只可以用中火，滾太久會變粗糙。</div><div>3. 一定要有豆卜，吸滿晒湯。</div><div>4. 青檸是靈魂，可以解膩、提升香味。</div><div>5. 麵要雙拼，米粉吸湯、油面或蛋麵有口感</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-87028626868645146052025-11-15T11:36:01.905-08:002025-11-15T11:36:02.598-08:00電飯煲蛋糕<div>電飯煲蛋糕</div><div><br></div><div>電飯煲30-33分鐘左右，壹定不要怕不熟</div><div>時間壹到，關火，悶15-20分鐘左右</div><div><br></div><div>此為低糖低油版。</div><div>超潤超綿密</div><div><br></div><div>大人吃可以適當把糖加到50g左右。</div><div><br></div><div>雞蛋6個</div><div>牛奶190毫升</div><div>面粉150g</div><div>玉米油55g</div><div>糖35g</div><div><br></div><div>做法：</div><div><br></div><div>1.蛋清分離</div><div>2.蛋黃碗中，依次加入牛奶，玉米油，面粉，攪拌至無顆粒</div><div>3.蛋白霜：蛋清打發，分三次倒入糖，打至有壹點阻力，有小尖鉤</div><div>4.打蛋白霜的時候，就可以預熱電飯煲，刷點玉米油在鍋底。</div><div>5.打少量蛋白霜到蛋黃糊，稍微攪拌，再把蛋黃糊倒入蛋白霜，從盆底往上攪拌</div><div>6.倒入電飯煲，稍微震動，震出氣泡</div><div>7.煮飯鍵30分鐘左右</div><div>8.30分鐘後，關火，悶20分鐘</div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0tag:blogger.com,1999:blog-5547567059697463990.post-44439015202067307942025-11-14T15:47:33.197-08:002025-11-14T15:47:34.160-08:00鹽焗蛋【鹽焗蛋】<div><br><div>材料:</div><div>精鹽 100克 (海鹽更佳)</div><div>雞蛋 7顆</div><div>五香粉 1茶匙</div><div>白胡椒粉 1茶匙</div><div><br></div><div>做法:</div><div>1.先將精鹽、五香粉和白胡椒粉混勻。</div><div>2.將雞蛋過水後，表面沾取步驟1的鹽，再用鋁箔紙包起來。</div><div>3.放入氣炸鍋中，設定攝氏180度，時間10分鐘。</div><div>4.行程結束後，撥開鋁箔和表層的鹽後撥開即可。</div></div>中女學做在職媽http://www.blogger.com/profile/17561285328889468714noreply@blogger.com0