Rice Bowl Tales

如何製作魔法烤麩：最萬用的中式麵筋食譜（第一集）How to Make Magical Kao Fu: The Most Versatile Chinese Wheat Gluten Recipe (Part 1)

noreply@blogger.com (Rice Bowl Tales) — Wed, 06 May 2026 18:27:00 +0000

烤麩：終極魔法素肉

在這套影片中，我將分享如何自製烤麩，並為大家示範四種簡單的料理方式，讓你輕鬆將它運用於日常餐點裡。

說到中式料理中最百搭的「素肉」，烤麩絕對當之無愧。我喜歡稱這種傳統蒸麵筋為「神奇蔬食肉」，它不僅口感厚實飽滿，其深厚的文化底蘊更與那醇厚的滋味相得益彰。早期的做法需要經過繁瑣的「洗麵」程序來提取麵筋，費時費力；而現在的做法則簡便許多，幾乎不需用水，卻依然能做出如海綿般蓬鬆、吸飽醬汁精華的口感。

English Version: Beyond the Rice Bowl

英文版本 : Beyond the Rice Bowl

我的自製烤麩加入了一些個人心得，讓它能靈活變化成各種肉類替代品。無論是先煎、炸或烤，讓外層形成微酥的口感，再加入熱騰騰的炒菜中快速翻拌；或是用來燜煮、燉煮，都能輕鬆入味。從精緻小菜到家常主食，它都能成為最理想的主角食材。

烤麩的歷史可追溯至六世紀的中國。當時寺廟中的僧侶，為了招待前來造訪的肉食賓客，希望提供既有飽足感又熟悉的口味，開始嘗試製作麵筋。透過洗去麵糰中的澱粉，他們發現剩下的高蛋白麵筋，能呈現出接近肉類的嚼感與結構。與此同時，宮廷廚師在皇帝每年齋戒期間，也需製作精緻的「仿肉料理」。這兩股傳統逐漸融合，奠定了今日烤麩與麵筋料理的基礎。

雖然起源悠久，但我們現在熟悉的烤麩，其實是上海菜中的經典。經過發酵後的麵筋，呈現出獨特的多孔結構，能充分吸收濃郁醬汁。在上海廚師的演繹下，逐漸發展出經典的「四喜紅燒烤麩」，成為節慶與家庭聚會中常見的一道溫暖家常菜。

我過去在 YouTube 頻道與部落格「Rice Bowl Tales」中，分享過多道以烤麩取代肉類的食譜，也深受大家喜愛。這裡特別整理出來，方便大家參考：

素生煎包與素蒸菜肉包
素肉絲炒麵
軟嫩多汁素牛肉撈麵
美味養生素魚翅羹

常有讀者與朋友詢問我們有關係有烤麩的製作與應用方式，因此我特別將這五部精華影片整合成這次的「快速指南」，作為一個方便查閱的一站式食譜集合。讓大家看到這個方法可以在不同食譜中的隨意運用。

除了上述食譜，我也經常在需要雞肉、豬肉甚至牛肉的料理中，直接以烤麩取代。由於製作簡單，我通常會一次多做一些，分裝冷凍保存。忙碌時，只需退冰即可使用，既方便又省時。

未來我也會持續從更多經典菜式中尋找靈感，發展出以烤麩為主的創新料理。對我而言，這是一段充滿挑戰但也非常有意義的過程。有了烤麩這樣靈活的食材，我更有信心將傳統智慧延續並分享給更多人。

希望這份指南能陪伴您，為家人與朋友準備出更多溫暖而美味的純素料理。

感謝大家一直以來的支持，敬請期待更多分享！

越過沙灘的風景：德文郡（Devon）深度慢遊，6 個值得探尋的美麗秘境 | Beyond the Beach: A Slow Travel Guide to 6 of Devon’s Hidden Gems

noreply@blogger.com (Rice Bowl Tales) — Sun, 19 Apr 2026 15:55:00 +0000

走進德文郡最迷人的角落。從長春花茶室 (Periwinkle Tea Room) 的下午茶，到岩石谷 (Valley of the Rocks) 的嶙峋峭壁，再到克羅韋利 (Clovelly) 充滿歷史韻味的卵石小徑，這是一段為伴侶或大自然愛好者設計的「慢遊」時光。

English Version : Beyond the Rice Bowl

英文版本 : Beyond the Rice Bowl

多年來，我們對德文郡與康瓦爾（Cornwall）的熱愛，記憶中，完全被孩子們手中的小鏟子、彩色水桶，衝浪板，以及那一片片金黃細碎的沙灘所填滿。隨着孩子們長大離家，空巢期的到來，反而給了我和先生一個重新認識這片土地的機會。現在，我們暫時不再奔向熱閙的海灘，而是想找尋一種更休閒的體會。那是藏在幽靜花園、古樸的小村莊、充滿故事的老房子，還有那些隱匿在山海旁、古道間的體會。

這次的行程，是我們為了尋找那份久違的安寧而精心規劃的。如果你也想遠離熱門景點的擁擠，與另一半享受一段步調緩慢、充滿人文氣息的避世時光，這條路線一定會帶給你驚喜。

第一站：鄧斯特城堡與水車小屋 (Dunster Castle & Watermill)

旅程從鄧斯特城堡開始。這裡的梯田花園依山而建，層層疊疊的綠意背後，便是壯闊的海岸線。

在這兒一定要放慢腳步，在庭園四處遊覧。

更別錯過那座仍在運作的古老水車。看著木製機械運轉的節奏，彷彿能瞬間將我們與這裡的過去和歷史脈絡聯接起來。

旅人筆記：如果你是 National Trust 會員，門票和停車都是免費的。
非會員成人票價為 £19.00，兒童（5-17歲）為 £9.50。
停車場通常使用 PayByPhone 手機支付，記得提前準備好。

第二站：長春花茶室享用下午茶 Afternoon Tea at Periwinkle Tea Room, Selworthy

驅車不遠，就會來到像從童話書裡跳出來的塞爾沃西村。這裡到處是迷人的茅草屋。

我們選了遠近馳名的長春花茶室 Periwinkle Tea Room 坐下。

最讓我們驚喜的是，在這家如此傳統的小店裡，竟然能品嚐到純素版本的英式下午茶！坐在灑滿陽光的花園裡，咬一口配上當地果醬、口感鬆軟的純植司康，這絕對是整趟旅程中最溫暖的記憶之一。

第三站：走進電影畫面般的岩石谷奇觀 (Valley of the Rocks)

沿著海岸線來到林頓 (Lynton)，你會遇見岩石谷。

這裡擁有北德文郡最具震撼性、和最令人驚嘆的地理形勢和景緻。

而這裡真正的「主人」是那些在峭壁間自在穿梭的野山羊。

每一個畫面都充滿了大自然原始而美麗的魅力。

身臨其境：點擊這連結看看我拍的短片，感受一下岩石谷那種宏偉的氣勢。

第四站：埃克斯穆爾的林中晚餐 (Dining at Tarr Farm Inn, Exmoor)

深入埃克斯穆爾 (Exmoor) 腹地，風景變得柔和而翠綠。在擁有數百年歷史的古老石橋 Tarr Steps 旁，我們發現了 Tarr Farm Inn。

先去周邊的森林裡散散步，呼吸微濕的泥土香氣，再回到餐廳享用一頓精緻的晚餐。

他們的純素餐點非常好吃。

第五站：保留著陡峭鵝卵石路的 克羅韋利村 (The Steep Cobbles of Clovelly Village)

克洛韋利是德文郡最特別的景點。這是一個禁止汽車進入的私人古村落，陡峭的鵝卵石小徑一路向下延伸至繁忙的小漁港。

踏入這裡的每一秒，都像是穿越回了幾個世紀前。雖然回程的上坡路對體力是個考驗，但當你回頭望向布里斯托灣的那一刻，你會發現一切都非常值得。

溫馨提示：克洛韋利是一座私人擁有的歷史村落，門票收入會用於維護與修復。
成人 £10.90，兒童 £6.25（7 歲以下免費）。

第六站：布里克瑟姆防波堤燈塔看日落 (Brixham Breakwater Lighthouse at Sunset)

旅程的終點，我們留給了南海岸的布里克瑟姆。

沿著長達半英里的防波堤走向燈塔，整座漁港的景致就在眼前豁然開朗。那一排排像調色盤一樣繽紛的小房子倒映在湛藍的水面上，為這趟公路旅行劃下了最明亮、最寧靜的句點。

來一起看看：點此觀看防波堤散步與燈塔景色

走離受歡迎的海灘後，我們才發現德文郡也有如此古老且動人的一面。無論你是第一次來，還是這裡的常客，希望這份「深度慢遊」清單能帶給你一些靈感，重遊或去拜訪那些隱藏在山海間的美好風光。

味覺的歸途：在香港寺院素食與親情間，找尋純素料理的初心 | Hong Kong Temple Food & Family : A Vegan Journey Home

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Tue, 31 Mar 2026 23:36:00 +0000

走進香港的靈魂深處，在悠久的禪味食傳中，開啟一段關於家鄉、回憶與童年味道的尋根之旅。

這篇文章記錄了我最近回港的心路歷程。透過尋訪那些啟導我研發純素食譜、奠定我料理根基的寺院素食，重新感受這份傳承。

English Version : Beyond the Rice Bowl

英文版本：Beyond the Rice Bowl

故鄉不遠，只在心之所向。

一趟回到香港的旅程，在寺院素食與親情之間，尋回記憶與安慰。

有些地方，我們離開了很久，

卻從未真正遠離。

香港，對我而言，
除了是出生與成長的地方，
更是記憶、親情與歲月交織之處。

這一次短暫的回程，
沒有太多計劃，
卻裝載了許多想念。

坐在飛機艙內，看著窗外的晚霞出神。
思潮起伏，近鄉情怯 . . . . . 上次回來，彷彿還在昨天。

丈夫輕輕碰了碰我的手肘：「要下機了。」

妹妹來接我們。兩姊妹倒好像從沒分別過。吱吱喳喳的，很快便到了酒店。約好明天一起去荃灣西方寺，在爸媽的蓮位前上香禮拜。

荃灣廟宇林立，多間佛、道、儒家寺廟坐落於荃灣老圍村內。老圍村建於清朝，已有三百多年歷史。村內寺廟、佛堂與祠堂眾多，其中較為人熟知的有西方寺、圓玄學院及東普陀寺。村內更設有專線小巴接駁港鐵，途經各寺廟，方便善信前往參拜。

我們的父母生前在東普陀寺受戒。母親離世時，東普陀寺正進行大型翻修，暫時未能安排新的蓮位。我們於是轉往鄰近的西方寺，幸運地遇上我一位已退休的前同事程老先生當值，在他的幫助下，一切順利完成。得知媽媽，以及日後爸爸的蓮位都能安奉於此，給當時我們難過迷惘的心安撫了不少。

每次來到西方寺，雖然感觸良多，卻總能感受到一種難以言喻的安寧。西方寺前臨三疊潭，背靠大帽山，由永惺法師於 1970 年創立，1998 年重建，並於 2003 年完工。整座寺院佔地十四萬平方呎，青翠環繞，景緻古雅，令人心境澄明。

寺內建築仿中式宮殿風格，設有五觀堂、紀念館、萬佛寶塔、安老院及佛殿等十二個區域。園林之中，水池與瀑布相映成趣，錦鯉悠游，為靜謐的禪院增添幾分生機。池畔建立了多座觀音像與盆景，營造出清幽莊嚴的禪意空間。

禮拜完畢後，我們如常前往毗鄰的圓玄學院，並在院內的圓玄素菜館用午齋。

今次來，因為只有我們夫婦和妹妹三人，我們簡單點了幾道自小喜愛的素菜：千層腐皮卷、菠蘿生根（糖醋麵筋）、北菇扒豆腐、薑茸菜粒炒飯（走蛋）。

第一次吃到用腐皮製作的美味素雞與腐皮卷時，我還是個年紀很小的女孩，仍住在香港。父母都是佛教徒，那天他們從寺院帶回這些素食，告訴我們是師父親手製作的。那份滋味與記憶，一直留在心中。（我在這一篇食譜文章中，也分享過自己以腐皮製作素雞與素燒鴨的食譜。）

中國寺院素菜歷史悠久。若以南北朝時期作為發展里程碑，即漢傳佛教全面推行素食的開端，至今已有約一千五百多年歷史。

其起源可追溯至南北朝時期：梁武帝蕭衍篤信佛教，頒布《斷酒肉文》，下令僧侶「不食一切眾生肉」，為漢傳佛教素食奠定基礎，也改變了早期允許「三淨肉」的傳統，形成獨特的素食文化。

至唐宋時期，素食文化逐漸成熟。唐代佛教興盛，素食風行社會，講究烹調技巧與清淡風味；宋代則使素食從權宜之計，轉變為大眾喜愛的健康飲食，並開始出現仿葷素菜的雛形。

到了明清時期，寺院素菜發展至巔峰。寺院設「香積廚」精製素菜款待施主；同時清代宮廷設有「素局」，促進宮廷與寺院素食交流，發展出以麵筋、豆腐、菌菇為主的精緻菜式。民間亦出現多間著名素菜館，深受食客歡迎。

這趟回來，我們停留時間不長。但能與家人及幾位好友相聚，已覺彌足珍貴。

大哥特地從美國回來，與我們飲茶吃點心。然後晚上又與從內地抽空回港的四弟夫婦，和妹妹、妹夫及兩個可愛孩子一家四口，大家一起陪我們到「大自然素食」餐廳共進晚餐。親情洋溢，氣氛熱鬧而溫馨。

翌日，四弟的兩位孩子，我親愛的外甥與外甥女，帶我們前往志蓮淨苑拜訪，並在園內的龍門樓享用志蓮素齋。志蓮淨苑位於鑽石山，創立於 1934 年，後發展為女眾道場，是香港難得的清修之地。

志蓮淨苑與南蓮園池，雖被高樓環繞，卻如城市中的一片淨土。園內鳥語花香，古木參天，環境清幽寧靜。寺院於九十年代重建，採用中國傳統斗拱技術，全以木榫接合而成，不用一釘，於 2000 年完成，是全球最大型的木構建築群之一。

參訪後，我們前往隱於瀑布之後的志蓮素齋用餐。菜單豐富，從前菜至甜點琳瑯滿目。當時我們已饑腸轆轆，點得盡興，也吃得滿足。

我的摯友 Yvonne，每次我回港都堅持作東。這次她帶我到香港賽馬會新會所享用一頓美麗又精緻的純素午餐。暢快談天說地了幾小時，道別時依依不捨。

也與幾位老同學相約飲早茶，大家安好如昔，談笑風生。那份從少年時代延續至今的情誼，格外珍貴。老公的堂妹與朋友則帶我們到中環一間創意素食餐廳「珺」吃晚飯，菜式新穎別緻，令人驚喜連連。

與親友相聚之餘，我們夫婦也享受了一些屬於自己的懷舊時光：清晨到茶樓飲茶，點一盅兩件的素點心；晚間或到茶餐廳吃素炒河、豆腐煲，或到酒樓點幾道素小菜，大快朵頤。

來去匆匆，轉眼又到了回程的時刻。

這段短暫的回港之行，見著了家人好友，品嚐了熟悉的故鄉滋味。期待下一次，能與孩子們一同回來，多停留一些時日。

真正的滋養，不只在於桌上的飯菜佳餚，更在於圍桌而坐，人們之間那份真摯的愛。

新版羅漢齋 The Ultimate Modern Buddha’s Delight

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Fri, 27 Feb 2026 01:20:00 +0000

新版羅漢齋：經典滋味的現代變身

傳承與創新：我的 12 種食材現代版羅漢齋

農曆新年中，如果說有哪一道齋菜最具代表性，那一定非「羅漢齋」莫屬。

記得小時候，每年除夕夜吃過一頓豐盛的團圓飯後，大年初一與正月十五那天，媽媽會堅持為我們準備一頓齋菜，而羅漢齋必定是其中的主菜之一。

後來我有了自己的家庭，在尚未吃素之前，我也依照母親的慣例，在農曆新年初一與十五這兩天，親自為家人烹煮這道充滿意義的菜式。

孩子們小時候對這道齋菜充滿好奇，總愛追問它的由來。我便依據民間流傳的典故與故事，為他們娓娓道來。

English Version : Beyond the Rice Bowl)

英文版本：Beyond the Rice Bowl

羅漢齋的由來

羅漢齋作為一道經典中式素菜，其歷史可追溯至一千多年前的宋代。

最早記載
羅漢齋最早見於宋代朱彧所著《萍洲可談》（約 1119 年）。書中記載，廣州商會為祈求航海平安，常為僧侶準備齋飯供養，這類齋食便被稱為「羅漢齋」。

名字含義
「羅漢」源自梵文 Arhat，意指修行圓滿的聖者。傳統羅漢齋講究使用十八種食材，如香菇、雲耳、冬筍、髮菜、腐竹等，象徵佛教中的「十八羅漢」聚首一堂。

清代推廣
到了清朝，因乾隆皇帝的喜愛，這道菜聲名大噪，從寺院流傳至宮廷與民間，逐漸成為宴席與節慶名菜。

現代傳承
時至今日，羅漢齋已成為廣東及華人地區於農曆新年（特別是大年初一、十五）或齋日期間必備的傳統菜式，寓意清淨、吉祥與福報。

這道菜用料靈活，不同家庭與餐館各有獨門配方，但多離不開「三菇六耳」等山珍乾貨的基礎組合。

傳統羅漢齋的講究

常見組合包括：

三菇：香菇、草菇、蘑菇
六耳：木耳、銀耳、雲耳、地耳、石耳、榆耳

再配以腐竹、髮菜、冬筍、粉絲、銀杏等食材，並以南乳或素蠔油調味。重點在於食材繁多、口感層次豐富，象徵「圓滿聚合」。

如今除了節慶或齋日，平常時間亦可在粵式酒樓品嚐；若在家親手烹調，更添一份隨意與溫馨。

傳統與時代口味的轉變

傳統羅漢齋可謂一道極具功夫的菜式。長輩們，也包括我自己，都特別喜愛那份濃郁的南乳香氣，以及吸滿湯汁、軟糯入味的粉絲口感。

然而，我也逐漸留意到家中年輕一代的口味差異。像金針、白果、髮菜、馬蹄等食材，兒子、女兒，甚至我先生（雖然他不算年輕 😄），接受度都不算高。

對他們而言，傳統版本並非不好，而是顯得稍微厚重繁複，少了一點清爽俐落的現代口感。

創作動機

隨著身邊越來越多親友踏入素食或純素生活，我開始思考：能否創作出一個版本，既保留羅漢齋的傳統精神，又讓不同年齡層的家人朋友都能真心喜愛？

一道讓長輩感到熟悉安心、同時也讓年輕人覺得清新美味的現代羅漢齋。

現代羅漢齋：12 種食材，極致鮮味

我將食譜精簡為 12 種較易購得的食材，重點放在深層鮮味、繽紛色彩與多層次口感的平衡。

鮮味之魂
選用羊肚菌與乾冬菇，帶出濃郁深邃的大地氣息，取代傳統偏厚重的發酵醬料風味。

口感擔當
雲耳與鮮杏鮑菇呈現「軟中帶脆」的對比，層次分明。

人人喜愛
白玉菇與草菇鮮甜細緻，外形亦精巧可愛。

吸汁精華
乾炸腐皮卷是我的小小秘密武器，如海綿般吸飽醬汁，每一口都滿足。

清爽脆嫩
加入脆玉瓜、甜豆、紅蘿蔔、露筍與生薑，使整道菜色澤明亮、營養均衡，視覺與味覺同樣豐富。

為什麼大家都會愛上它？

因為整道菜呈現出一種乾淨俐落的現代美感。

每種食材都保留自身的清爽與光澤，層次分明；端上桌時，自然成為團年飯桌上一道亮眼主菜。

它既是對傳統的致敬，也是對現代人追求輕盈、健康、多元飲食方式的回應。

新版羅漢齋

材料 :

優質乾冬菇 6 朵

羊肚菌 30克

雲耳 10克

乾炸腐皮卷 60克

鮮杏鮑菇 150克

罐裝草菇半罐

白玉菇 150克

脆玉瓜 100克

紅蘿蔔 100克

露筍 100克

甜豆 100克

生薑一小塊

紅辣椒 1根 (隨個人喜好)

調味料 :

鹽 ½ 茶匙

白胡椒粉 ½ 茶匙、

香菇粉 1 茶匙

糖 1 茶匙

生抽 1 茶匙

素蠔油 2 湯匙

麻油 1 湯匙

(以上調味料先預先在小碗中調勻。)

湯汁與芡汁 :

預留一量杯浸菇水。勾芡用的生粉水則以 1 湯匙生粉與 1 湯匙水混合。

烹飪步驟 :

1. 先將乾冬菇用溫水浸泡 10 分鐘至軟身，倒掉第一次的浸菇水，沖洗乾淨後換上乾淨溫水再浸泡 2 小時。記得保留這份浸菇水備用。將冬菇切成長條厚片，切的時候保留冬菇內的水分，切勿擠壓。

2. 羊肚菌輕輕洗淨後用冷水浸泡 30 分鐘，同樣保留浸菇水。雲耳以熱水浸泡 30 分鐘，洗淨後撕成小塊並剪掉硬蒂。

3. 乾炸腐皮卷需先用熱水浸泡 1 小時，倒掉油脂水後，中間剪開，再換乾淨水煮 10 分鐘，撈起瀝乾（如使用其他品種腐皮，請參考包裝說明）。罐裝草菇沖洗瀝乾，杏鮑菇洗淨後切片。白玉菇切除根部，拆散後清洗乾淨。

4. 脆玉瓜與紅蘿蔔去皮切片。露筍切除尾端老化的部分，切成長段。甜豆撕去老筋。所有新鮮蔬菜洗淨後瀝乾備用。

5. 生薑切成薑末，辣椒去籽切片。

6. 燒一鍋熱水，加入少許鹽和油。先將雲耳、腐皮卷、杏鮑菇、紅蘿蔔、脆玉瓜及露筍放入沸水中燙大約兩分鐘，撈起瀝乾備用。

7. 甜豆則單獨燙約一分鐘至一分鐘半，保持爽嫩。最後放入草菇和白玉菇燙一分鐘，撈起瀝乾。

8. 大火熱鑊並加入適量油，爆香薑末及辣椒片。放入冬菇、羊肚菌及腐皮卷翻炒出香味，隨即淋上紹興酒。轉小火，利用食材本身滲出的精華汁液慢火悶煮約五分鐘，讓菌類入味。

9. 重新轉回中大火，將之前燙熟的雲耳、杏鮑菇、紅蘿蔔、脆玉瓜及露筍回鑊，快速翻炒後加入草菇及白玉菇。倒入預先調好的醬汁，迅速翻炒均勻。

10. 最後倒入預留的浸菇水，一邊拌入生粉水一邊翻炒。待芡汁濃稠且食材熱透後即可起鑊。切記不可炒太久，以免綠色蔬菜失去翠綠光澤。盛在大圓盤上，一份色彩繽紛、健康美味的現代版羅漢齋即可上桌。

無論是忙碌喜慶的新春期間、每月初一十五，或日常任何時刻，都可以是一道為自己或家人準備的溫暖、美麗而美味的精緻素菜。

這是我對這道菜的現代詮釋，但你可以從我之前的『純素聚寶巢』Vegan Treasure Nest 食譜中，看到我是如何傳承更多農曆新年傳統的菜式。

2026 九款新春吉祥賀年素菜食譜 Nine Auspicious Vegan Dishes for Lunar New Year 2026

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Wed, 11 Feb 2026 11:52:00 +0000

正在為 2026 年籌備一桌純素團年或新春佳節餐桌嗎？

這九道充滿吉祥寓意的純素菜式，把傳統中華飲食文化的象徵意義，與現代健康的生活方式完美結合。

從象徵「團團圓圓 · 富足圓滿」的煎堆，到寓意「長長久久 · 福壽綿延」的素肉絲炒麵，每一道食譜都以無肉、無負擔的方式，陪伴你與家人一同迎接豐富、健康與團圓的新歲佳節。

在中國、香港以及遠東許多地方，大年初一吃素是一項流傳已久、別具意義的傳統習俗。

這個習慣源於佛教文化與民間信仰，象徵以清淨之身心迎接新一年，培養慈悲、尊重生命，並以善念與善行為新歲累積福報。

即使不是佛教徒，許多人也樂於遵循這份傳統。在除夕團年飯的豐盛與熱鬧之後，大年初一以一席清雅素食作為開始，既能讓身體稍作調和，也為心靈帶來一份輕盈與安定。

English Version : Beyond the Rice Bowl

英文版本：Beyond the Rice Bowl

在這個馬年新春，不妨以九道吉祥又簡易的純素賀年菜，為節日添上不同的溫馨與意義。

從酥香可口的純素燒鵝、寓意步步高升的蘿蔔糕，到滿載金銀 · 財源滾滾的水煎包，這些新春素菜不僅承載祝福與象徵，更盛載著濃濃的年味與家的記憶。

吃素，不僅僅是飲食選擇，
更是一份對生命的愛護、一份對未來的祝願。

九款新春吉祥賀年素菜食譜

Nine Auspicious Lunar New Year Vegan Dishes Recipes

請點擊菜式名稱或描述，即可查看完整食譜。

Please click on the dish name or description to view the full recipe.

1. 煎堆（Golden Sesame Balls）
團團圓圓 · 富足圓滿

2. 素蘿蔔糕（Vegan Radish Cake）
步步高升 · 好運連年

3. 素魚翅羹（Better Than Shark Fin Soup）
慈悲入饌 · 尊貴滋味

4. 水煎包（Pan-Fried Buns）
滿載金銀 · 財源滾滾

5. 素紅燒牛肉湯麵 (Vegan Braised Beef Noodles)
傳統家常 · 溫暖團圓

6. 素叉燒（Ultimate Vegan Char Siu）
經典再現 · 老少皆愛

7. 素燒鵝（Bean Curd Sheet Roast Goose）

港式年味 ·回憶與家的滋味

8. 素燒鴨・素雞（Vegan Roast Duck & Chicken）
口感逼真 · 節慶必備

9. 素肉絲炒麵（Crispy Noodles with Shredded “Pork”）
長長久久 · 福壽綿延

無論你是長年茹素、或剛踏入蔬食行列，還是單純想在節日中嘗試多一份清新與平衡，這些食譜都希望能為你賀歲的餐桌帶來靈感與喜悅。

願這九道吉祥素年菜，為大家帶來平安、喜樂與豐盛。
恭祝闔府馬年新春大吉，身體健康，萬事如意 🐎 🧧 🏮

在這兒，再為大家推薦一道同樣精美的純素年菜『素紅燒肉 Vegan No Pork Belly』，希望你也喜歡。🧧 🥢 💛

腐皮素燒鵝 Beancurd Sheet Vegan Roast Goose

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Wed, 04 Feb 2026 07:50:00 +0000

老公常笑我，都一把年紀了，怎麼見妳整天愈來愈忙似的 ! 確實，自從步入了這個「人到中年萬事休」的人生階段後，對我來說生活卻比從前更忙碌了，但並非來自慌亂或焦躁的情緒，而是來自一種想把每一天過得更充實的忙。經營小店、照顧家庭、佛堂義工，以及在有限的時間裡創作，讓我的日子過得豐富而滿足。

今年，為了我將要負擔的責任與承諾，我決定稍稍放慢腳步。不是停止做菜，而是暫時減少拍攝料理影片的數量，把心力回歸到攝影與書寫食譜之中。

於是，新的部落格《 Beyond the Rice Bowl 》就誕生了。

那兒，將是我分享我英文版食譜的新家。而今後的中文食譜，和以往的雙語食譜，仍然會留在《Rice Bowl Tales》這裡。

即是說，從現在起，《Beyond the Rice Bowl》將會是我們 英文讀者 的小天地。

而《Rice Bowl Tales》則仍是我們 中文讀者 的老家。

這樣對閲讀文章和跟著食譜做菜的朋友們來說，會比較方便許多。

English Version : Beyond the Rice Bowl

新年的起點・新的篇章・一道迎接馬年的賀年菜

腐皮素燒鵝：回憶與家的滋味

童年時，我與家人經常造訪佛寺內的飯堂和素食館子。餐桌上，素雞、素燒鴨、素叉燒、素燒鵝等深受歡迎的美味素菜不時會輪流登場，總是被我們這些飢腸轆轆的孩子搶著吃光。

爸媽曾向我們解釋，為何中國僧人會以豆腐、麵筋與蔬菜製作「素仿葷」料理。這些菜式的誕生，是為了讓習慣吃肉的訪客更容易接受素食，同時又不違背戒律。它們既尊重飲食文化，也發心於慈悲，證明美味與形態可以存在，而不必傷害任何生命。

之前，我已在《Rice Bowl Tales》這兒分享了最傳統風味的腐皮素雞、素燒鴨與素叉燒做法。今天，我想為大家示範我認為最簡單、也最健康美味 (非油炸) 的素燒鵝做法。

做法非常簡單。調味後的輕薄腐皮，緊緊包裹著以香菇、筍絲、紅蘿蔔、木耳與熟栗子炒製的內餡。先蒸至外皮軟滑且內餡熱透，再冷卻定型。最後抹上素北京烤鴨醬輕煎上色，讓外層散發誘人的光澤與香氣。完成後的素燒鵝，色彩金亮，多汁，口感豐富。

我希望把這道經典素菜廣傳開去。它看似隆重，實際卻非常易做，特別適合農曆新年，節慶美食，也同樣可以在平常日子中細心享用。

農曆新年將近，希望這道料理能為你的餐桌帶來溫暖，也帶來家人之間的愛與連結，讓這份美好的食譜在不同的家庭中繼續流傳。

腐皮素燒鵝 Bean Curd Sheet Vegan Roast Goose

For English Version of this recipe, please visit Beyond the Rice Bowl

( 份量 6 至 8 人 )

材料 :

腐皮外層 :

新鮮或冷凍大張腐皮 3 張，如使用冷凍腐皮請先解凍。
只適合使用新鮮或冷凍腐皮，不適合使用乾腐皮。

內餡 :

乾香菇 6 至 8 朵

乾木耳 1 塊

紅蘿蔔 100 克

罐裝筍絲 100 克

罐裝馬蹄 100 克

熟栗子 100 克

炒餡調味 :

鹽 ¼ 茶匙
白胡椒粉 ¼ 小匙
糖 ¼ 茶匙
香菇粉 ¼ 小匙
五香粉 ¼ 小匙
生抽 1 小匙
麻油 1 小匙
素蠔油 1 大匙
紹興酒 1 大匙

腐皮調味湯 :

滾水 2 杯
鹽 ½ 小匙
白胡椒粉 ½ 小匙
糖 ½ 小匙
香菇粉 ½ 小匙
生抽 1 小匙
麻油 1 小匙
素蠔油 1 大匙

煮製及完成 :

植物油 1 大匙
生粉 1 至 2 大匙
素北京烤鴨醬 2 大匙
植物油 ½ 大匙

工具 :

蒸鍋
可放入蒸鍋的耐熱盤
大平底鍋
牙籤
毛刷

作法步驟：

1. 將腐皮從冷凍庫取出，於室溫下靜置約 30 分鐘。小心一張一張分開，留 3 張備用，其餘的迅速摺好包緊，放回冷凍庫以備日後使用。

2. 香菇先以熱水略泡 5 分鐘後沖洗乾淨，再加入滾水浸泡 30 分鐘，保留香菇水備用。木耳同樣以滾水浸泡 30 分鐘，至完全泡發。

3. 將所有蔬菜、香菇與栗子切成細丁。

4. 中火加熱平底鍋，倒入油，將餡料拌炒約 2–3 分鐘。加入所有調味料，再倒入約半杯至一杯的香菇水，翻炒至完全融合。撒入太白粉拌勻，煮至餡料變得濃稠有光澤。將餡料鋪平放涼，完全冷卻後分成三等份備用。

5. 將高湯所需的所有調味料放入一個大鍋中，加入滾水攪拌至溶解並混合均勻。靜置稍微降溫 1–2 分鐘即可（不可放涼），因為需要熱度來軟化腐皮。加蓋保溫備用；若湯汁不夠熱，腐皮將無法軟化。

6. 將摺好的整張腐皮完全浸入高湯中，翻動數次，確保整張腐皮均勻吸收湯汁並逐漸變軟即可，切勿浸泡過久。

7. 小心攤開腐皮，平放於工作檯面上，鋪上三分之一的餡料，緊實捲起，兩側收口。以牙籤固定，並在表面輕輕戳幾個小孔，防止蒸製時鼓起。其餘腐皮重複此步驟。

8. 將兩條腐皮捲放入抹了薄油的耐熱盤中，以大火蒸 10 分鐘。取出後靜置 15 分鐘，其間可翻動幾次，讓水氣均勻吸收。

9. 平底鍋以中小火加熱，加入少量油。放入腐皮捲輕輕煎至表面上色，一邊翻動一邊刷上素北京烤鴨醬，煎至四面金黃油亮。

10. 煎好後靜置 15–30 分鐘再切片享用，口感最佳。

淋醬：( 可以不加 )

在一個小碗中，混合 2 大匙生抽、1 大匙純素蠔油和 2 大匙麻油。你可以簡單地在盤子內的素雞肉和素烤鴨周圍澆上淋醬作為蘸汁。

小提醒：

腐皮捲可提前一天製作完成，食用前再蒸熱並煎香即可。
若沒有素北京烤鴨醬，可用海鮮醬加少許楓糖漿代替，同樣美味。
搭配燙青菜與香菜一起享用。

在此，祝福大家馬年吉祥 ! 平安喜樂皆如意，金馬迎春福自來。

The Ultimate Christmas Gravy (vegan) 黃金聖誕烤汁（純素）

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Thu, 18 Dec 2025 13:32:00 +0000

A good Christmas gravy is the heart and soul of a Christmas dinner, it brings an already joyful festive table to life.

一份好的聖誕烤汁，是聖誕大餐的靈魂，能為本已充滿歡樂氣氛的餐桌更加生色不少。

This golden, velvety vegan gravy starts with a simple roux, gently whisked and slowly built with vegetable stock then carefully seasoned. The result is a smooth, comforting sauce that everyone keeps coming back to.

這款純素聖誕烤汁由最簡單的麵糊 (roux) 開始，慢慢攪拌，逐步加入蔬菜高湯，再細心調味。完成後的一鍋醬汁幼滑溫香，總是讓人一再回頭多添一勺。

Perfect poured over the Ultimate Christmas Dinner Pie, roast vegetables, or a generous scoop of fluffy mash, this gravy is a reminder that simple ingredients, treated with care, can create something truly special.

無論淋在「聖誕節慶派」、烤蔬菜，或是一大匙熱騰騰的薯蓉上，都倍增色香味，簡單的食材同樣可以做出可口的料理。

I hope you’ll enjoy making it as much as sharing it, a small but irreplaceable part of the Christmas dinner that brings not only everyone together, but the whole meal together too.

希望你會享受製作這款烤汁，和與心愛的家人朋友一起享用。這一小鍋烤汁，雖然平凡，卻是把整頓聖誕大餐連繫起來、不可或缺的一個重要角色。

The Ultimate Christmas Gravy (vegan)

Ingredients
(Serves: 8)

2 x Organic vegetable stock cubes
1000 ml hot water
2 tbsp olive oil
2 tbsp plant-based butter
8 level tbsp plain (all purpose) flour

Seasonings

½ tsp sea salt
1 tsp black pepper
2 tbsp Sherry or red wine
2 tsp sugar
1-2 tsp dark soy sauce
1 tsp Maggi seasoning sauce
( or substitute with 1 tsp mushroom seasoning powder )

Method

1. Make the roux

Heat a large saucepan over medium-low heat. Add the olive oil, then the plant-based butter. Once melted, add the flour and whisk quickly to form a smooth roux. Cook for about 2 minutes, until lightly fragrant.

2. Add the stock gradually

Dissolve the stock cubes in the hot water. Add the stock to the saucepan in stages, whisking continuously to remove any lumps. Keep adding and whisking until the gravy becomes smooth and glossy.

3. Season and simmer

Add the sea salt, black pepper, wine, sugar, dark soy sauce, and Maggi seasoning. Stir well, bring to the boil over medium heat, then reduce to low and simmer gently until the gravy thickens to your desired consistency, stirring regularly to prevent sticking.

For an extra-smooth finish, strain the gravy into a smaller saucepan. Taste and adjust with mushroom seasoning or additional Maggi sauce if needed. Bring back to a gentle boil, then cover and keep warm over very low heat.

4. To serve or reheat

Gravy is best made just before serving, once all dishes are ready, so it stays hot and silky. If made one or two days ahead, reheat gently with the lid on over the lowest heat until it returns to a simmer, stirring occasionally.

黃金聖誕烤汁（純素）

材料

份量：( 8 人份 )

有機蔬菜高湯塊 2 粒
熱水 1000 毫升
橄欖油 2 大匙
植物性奶油 2 大匙
中筋麵粉 8 平匙

調味料

海鹽 ½ 小匙
黑胡椒 1 小匙
紅酒 2 大匙
糖 2 小匙
老抽 1–2 小匙
美極鮮醬油 1 小匙
(或以香菇調味粉 1 小匙代替)

做法

1. 製作麵糊 (roux)

以中低火加熱一個大湯鍋，加入橄欖油，接著放入植物性奶油。
待奶油融化後，加入麵粉，迅速攪拌成順滑的麵糊（roux），拌炒約 2 分鐘，至散發淡淡香氣。

2. 分次加入高湯

將蔬菜高湯塊溶於熱水中備用。
把高湯分次倒入鍋中，一邊加入一邊用手提打蛋器不斷攪拌，以防結塊。
持續攪拌，直到烤汁變得順滑有光澤。

3. 調味並慢煮

加入海鹽、黑胡椒、紅酒、糖、老抽及美極鮮醬油，拌勻後以中火煮至微沸，
再轉小火慢煮至烤汁達到理想濃稠度，期間需不時攪拌以防黏底。

如想口感更細緻，可將烤汁過篩至另一小鍋中。
試味後可按需要加入香菇調味粉或少量美極鮮醬油調整，
再次加熱至微滾後，加蓋並以最小火保溫。

4. 食用或翻熱

烤汁建議在所有菜式準備就緒、即將上桌前製作，以保持熱度與順滑口感。
若提前一至兩天完成，可於食用前加蓋，用最小火慢慢加熱至再次微滾，期間偶爾攪拌即可。

The Ultimate Christmas Dinner Pie (Vegan) 聖誕闔家歡聚派｜純素

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Wed, 10 Dec 2025 12:18:00 +0000

A beautiful pie with a magical appeal, made for sharing, made for family; and made for vegan, vegetarian, and meat-eaters alike.

一款帶著節日魔法魅力的聖誕大餐派, 為分享而做，為家人親友而做；無論是純素者、蔬食者，還是吃肉的朋友，都會一試愛上的節日主角。

There are certain dishes we return to again and again, not because they’re complicated, but because they bring people together; dishes everyone can enjoy around the table at the same time.

有些菜式之所以讓人一再回味，不是因為做法繁複，而是因為它能讓大家圍坐一桌、同時享受那份溫暖的美味。

If you’re searching for a festive centrepiece that’s beautiful, generous, and surprisingly easy to make, this pie may just be your answer; a dish that could well become your next Christmas tradition.

如果你正在尋找一款既美麗豐盛、又出乎意料地容易製作的節日大餐主角，這個派或許正是你的答案；甚至有機會成為你家新的聖誕傳統菜式。

This Christmas Dinner Pie is one of those recipes: effortless to make, highly versatile, and filled with everything you love about the festive season. It’s a true family pie - nourishing, welcoming, and perfect not only for vegans, but for everyone gathered around your dining table during Christmas time.

這款聖誕家常派正是如此：做法輕鬆、變化性高，並且充滿你喜愛的節日風味。它是真正的「家庭派」。溫暖、豐盈、令人安心。不僅適合純素者，也適合節日期間圍坐餐桌的每一位家人與朋友。

It makes good use of whatever roasted vegetables, mushrooms, vegan “meats,” nuts, or leftovers you have on hand. All the ingredients are packed into a juicy, flavourful filling and enclosed in puff pastry, ready to bake into a beautiful golden centrepiece for your table. Each slice feels like a warm invitation to join in the fun, share a meal, and pass around the blessings of the season.

Once you’ve made it, you’ll understand why we return to this pie again and again.

你可以善用你手邊已有的食材：烤蔬菜、蘑菇、素肉、堅果，甚至節日剩菜也能完美加入。所有材料緊緊結合成多汁而味道豐富的餡料，包裹在千層酥皮之中，烘烤至金黃後端上桌，切出來的每一份都像是一份熱情的邀請，一起享受美食、傳遞節日祝福。

只要做過一次，你就會明白為什麼我們年年都再做它。

Let’s see how to make The Ultimate Christmas Dinner Pie, quick, hearty, and full of comfort and cheer.

現在就一起看看如何製作這款快速、豐盛、充滿暖意與幸福感的最受歡迎聖誕家常派吧。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

The Ultimate Christmas Dinner Pie (Vegan)

Ingredients

(Serves 8)

For the pan-fry

600g mushrooms
200g celery

Seasoning

½ tsp salt
½ tsp ground black pepper
1 tsp sugar
½ tsp nutmeg
1 tbsp light soy sauce
1 tbsp wine
1 tbsp oil

For the oven-roast

300g potatoes
300g squash
1 fennel bulb

Seasoning

2 tbsp oil
1 tsp salt
1 tsp ground black pepper
1 tsp mixed herbs

For assembling the pie

1 × 500g block of puff pastry (not ready-rolled)
1 × 500g sheet of ready-rolled puff pastry
300g cooked vegan meat of your choice
180g cooked chestnuts, roughly chopped
60g toasted walnuts, roughly chopped
120g vegan cream cheese (I used plant-based Philadelphia)
1 tbsp vegan margarine, soften
Oat milk, for brushing
Equipment: 8-inch / 20.3cm loose-bottom pie tin

Method :

1. Preheat the oven to 200°C / 180°C fan.
Dice the fennel and celery into ½ cm pieces. Quarter the mushrooms.
Cut the potatoes, squash, and vegan meat into 1 cm cubes. Roughly chop the toasted walnuts and chestnuts.

2. Roast the vegetables

Place the fennel, potatoes, and squash on a lightly oiled or parchment lined baking tray. Drizzle with oil, sprinkle over the salt, black pepper, and mixed herbs. Toss well and roast for 20–30 minutes, or until soft and lightly golden.

3. Cook the mushrooms

Heat 1 tbsp oil in a large frying pan over medium heat. Add the mushrooms and cook briefly. Season with salt, pepper, and the wine. Cook until softened, then pour through a sieve to remove excess liquid.

4. Cook the celery and combine

Wipe the pan clean. Add the celery and splash in 3 tbsp water and the soy sauce.
Cook until just softened, then return the mushrooms to the pan. Stir in vegan meat, chestnuts, and walnuts.

5. Add the roasted vegetables

Add the tray of roasted vegetables into the pan. Sprinkle over the sugar and nutmeg. Mix well and taste to adjust the seasoning.

6. Make the filling

Stir in the vegan cream cheese until the mixture becomes creamy and evenly coated. Transfer the filling to a large bowl and leave it to cool.

7. Line the pie tin

Take the block of puff pastry out of the fridge and let it soften for 20 minutes.
Dust the work surface with a little flour. Roll out the pastry large enough to cover the base and sides of the 8-inch tin. Press it gently but firmly into the tin, and brush the top rim with melted vegan margarine.

8. Prepare the pastry lid

Dust the ready-rolled pastry lightly with flour. Roll it out just enough to ensure it will fully cover the pie. Roll it around your rolling pin, ready to unroll over the filling.

9. Fill the pie

Give the filling a gentle mix. Spoon it into the pastry-lined tin, pressing it down firmly as you go. Fill it right to the top, making sure there are no gaps.

10. Seal and chill

Unroll the pastry lid over the pie. Trim and crimp the edges neatly. Chill the pie for 30 minutes. Take pie out from fridge after 30 minutes, brush the surface with oat milk. Cut a steam vent in the centre. Cut out three holly leaves from the remaining

puff pastry to put on the pie, brush lightly with oak milk.

11. Bake the pie

Preheat the oven to 220°C / 200°C fan. Bake the pie for 15 minutes first, then reduce the heat to 200°C / 180°C fan and bake for a further 35-45 minutes. If the pastry browns too quickly, cover the top loosely with foil. The pie is done when the centre reaches 79–85°C on a food thermometer.

12. Rest and serve

Let the pie rest for 20 minutes before removing it from the tin and slicing.
Serve with hot gravy, mashed potatoes, roasted or steamed vegetables.

I’ll be sharing how to make the Christmas gravy in the next video and blog post, so please stay tuned.

🎄 Tips for the Christmas Dinner Pie

Fennel can be replaced with onions if you prefer a milder, more familiar flavour.
You can use any cooked homemade seitan, shop-bought vegan meat, or vegan sausages as part of the filling. We found that Beyond Burger, cooked first and diced before adding, gives a particularly juicy, “meaty” texture and flavour.
Chilling the assembled pie before baking is essential for achieving a beautifully puffy, crisp crust.
Bake the pie for a total of 50–60 minutes. It’s ready when you see the sauce gently bubbling through the vent hole, or when the centre reaches 79–85°C using a food thermometer.
For a crispier crust, loosely cover the pie only during the middle stage of baking. Leave it uncovered for the first 15 minutes and the final 15 minutes — just keep an eye on the colour.

聖誕闔家歡聚派｜純素

材料（8人份）

煎炒部分

蘑菇 600g
西芹 200g

調味料

鹽 ½ 小匙
黑胡椒粉 ½ 小匙
糖 1 小匙
肉豆蔻粉 ½ 小匙
生抽 1 大匙
料酒 1 大匙
油 1 大匙

烤焗部分

馬鈴薯 300g
南瓜 300g
茴香頭 1 個

調味料

油 2 大匙
鹽 1 小匙
黑胡椒粉 1 小匙
混合香草 1 小匙

組合派皮與餡料

500g 千層酥皮（非預先擀好）1 包
500g 可即時使用的千層酥皮 1 份
300g 你自己喜歡的熟素肉
熟栗子 180g（粗切）
烤核桃 60g（粗切）
全素忌廉芝士 120g (我用 plant-based Philadelphia)
全素牛油 1 大匙 ( 軟化）
燕麥奶適量（掃面用）
器具：8 吋 / 20.3cm 脫底派盤

做法

1. 準備食材

把茴香和西芹切成 ½ cm 的小丁；蘑菇切成四份；馬鈴薯、南瓜及素肉切成 1 cm 小方塊；栗子與核桃粗切。

2. 烤焗蔬菜

將烤箱預熱至 200°C/180°C fan。把茴香、馬鈴薯及南瓜放在烤盤上，淋油、灑上鹽、黑胡椒及混合香草，攪拌均勻。烤至金黃香軟。

3. 煎炒蘑菇

熱鍋加油，放入蘑菇翻炒，加鹽、黑胡椒及料酒，炒至軟身後倒入篩中瀝去多餘汁液。

4. 炒西芹並混合

抹淨鍋子，加入 3 大匙水和 1 大匙生抽把西芹炒至微軟。
放回蘑菇，加入素肉、熟栗子及烤核桃拌勻。

5. 加入烤蔬菜

將烤盤中的蔬菜倒入鍋中，加入糖及肉豆蔻粉拌勻，按個人口味調味。

6. 製作餡料

加入全素忌廉芝士攪拌，讓餡料變得濃滑均勻。
倒入大碗中放涼。

7. 鋪派皮

將未擀的酥皮從冰箱取出，回溫 20 分鐘。灑少量麵粉，把酥皮擀至足夠覆蓋派盤底與側邊以至上方邊緣。放進烤盤輕壓貼緊後，用小刀割去烤盤上方邊緣向下伸出多餘的酥皮，然後在邊緣表面掃上融化的素牛油。

8. 準備派皮上蓋

從冰箱買取出買回可即用的酥皮，整張輕輕擀闊一點，確保足夠覆蓋整個派。用擀麵棍捲起備用。

9. 填入餡料

將餡料再次攪拌後放入派盤中，一層一層壓實，避免留下空隙。

10. 封口並冷藏

將酥皮上蓋輕輕放在派面上，修剪邊緣並捏出花紋。將派放入冰箱冷藏 30 分鐘。
30 分鐘後將派從冰箱取出，在表面刷上燕麥奶。在中心切一個蒸氣孔。
用剩餘酥皮切三片冬青葉，掃上燕麥奶。

11. 烤焗派

將烤箱預熱至 220°C / 200°C fan，烤 15 分鐘。
然後降至 200°C / 180°C fan 再烤 35-45 分鐘左右。
在烤烘期間，若表面上色過深，可蓋上一層鋁箔。

中心溫度達 79–85°C 即為完成。

12. 靜置並享用

讓派靜置 20 分鐘再脫模切份。
搭配熱素肉汁、薯蓉及蒸或烤蔬菜即可享用。

我將在下一篇視頻和這裡分享如何製作聖誕素食肉汁，敬請留意。

🎄 聖誕節慶派小貼士 :

如果你喜歡較溫和和熟悉的味道，茴香可以用洋蔥取代。
內餡可使用任何已煮熟的自家製 Seitan、市售素肉或素香腸。我們特別推薦 Beyond Burger，先煮熟後切粒再加入，能帶來多汁又「有口感」的風味。
焗之前先將組裝好的派放入冰箱冷藏，這一步非常重要，有助派皮焗起時蓬鬆酥脆。
派整體焗約 50–60 分鐘。當你看到醬汁從排氣孔微微冒泡，便是完美狀態；或使用食物溫度計量度，中心溫度達 79–85°C 即表示熱透。
想派皮更香脆，可只在焗製中段鬆鬆地蓋上錫紙。最初 15 分鐘及最後 15 分鐘保持不覆蓋，留意上色情況即可。

Easy Lotus Paste Snow Skin Mooncake 簡易白蓮蓉冰皮月餅

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Sat, 13 Sep 2025 09:43:00 +0000

The Mid-Autumn Festival is one of the most cherished celebrations across East Asia. On the fifteenth day of the eighth lunar month, the moon shines its brightest and fullest; a symbol of reunion and longing.

中秋節是東亞文化中最重要的節日之一。每逢八月十五，月光最圓最亮，象徵着團圓與思念。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

Among its legends, the most moving is the story of Chang’e, the moon goddess. To protect the elixir of life, she swallowed it herself and drifted to the moon, where she remains alone. Her husband Hou Yi, heartbroken, began making offerings to the moon; a gesture that lives on in the tradition of mooncakes.

Traditional mooncakes are golden and rich, while snow skin mooncakes, first from Hong Kong, are cool and soft, like little jewels of snow, beloved for their lightness and beauty.

Whether traditional or modern, mooncakes always carry the same meaning: a wish for togetherness. And when shared with loved ones under the moonlight, they become the sweetest symbol of Mid-Autumn.

最動人的傳說來自月亮女神嫦娥。相傳她為了保護仙藥，不得不自己吞下，從此飛升月宮，孤身守望。后羿悲痛不已，便開始向明月獻祭，紀念他的妻子。據說，這就是人們在八月十五製作和奉獻月餅的由來。

傳統月餅皮酥餡甜，而冰皮月餅則源自香港。冰涼柔軟，宛如小巧的雪玉，成為現代人最愛的清爽選擇。

不論是傳統還是創新，月餅始終承載着「團圓」的心意。只要與摯愛之人分享，便是最美的中秋。

Easy Lotus Paste Snow Skin Mooncake

Ingredients:

(Makes about 12 lotus seed paste filling mooncakes)

For the skin:

50g glutinous rice flour

50g rice flour

35g wheat starch

50g sugar

200ml full coconut milk

2 tbsp plant milk

2 tsp oil

1 tsp vanilla extract

For the coating:

A small bowl of glutinous rice flour

Tools:

Steamer

Mooncake making moulds (You can get them from Amazon)

Two spatulas

Good quality non-stick pan

Instant pot (if using)

Food grade vegan red colouring

Method:

Prepare filling
You can use any sweet filling you like — red bean, matcha, chocolate, or fruit pastes. Or, try my recipe for Healthy, Smooth and Pure Lotus Paste 👉 [link here].
Make the skin
Sieve the glutinous rice flour, rice flour and wheat starch into a large bowl. Add sugar, coconut milk, plant milk, oil and vanilla. Mix until smooth.
Lightly oil a deep dish, pour the mixture through a sieve, then steam over medium heat for 30 minutes.
Knead the dough
Scrape the cooked dough onto a plate and leave to cool until warm to the touch. Wearing gloves, knead until smooth and elastic. This step reduces stickiness and gives the dough strength to wrap around the filling.
Add colour (optional)
Divide the dough into two. Keep one plain, and knead a tiny drop of natural food colouring into the other until evenly tinted. Shape both into logs, wrap in cling film, and chill at least 1 hour (or overnight).
Toast the coating flour
Dry-fry a small bowl of glutinous rice flour in a non-stick pan over medium heat for about 5 minutes, until lightly beige. Cool and set aside.
Portion the skin and filling
Divide the dough into 20g balls. Do the same with your filling, about 40g each. Chill the balls for 30 minutes — this makes wrapping much easier.
Prepare your wrapping station
Lay out the skin balls, filling balls, toasted flour, mooncake moulds, a rolling pin, baking paper, and a tray.
Wrap the mooncakes
Sandwich a skin ball between two small sheets of baking paper and roll into a thin disc. Place a filling ball in the centre and wrap the skin around it, sealing gently. Roll into a smooth ball.
Shape with the mould
Brush the mould lightly with toasted flour and tap off excess. Roll the mooncake ball in a little toasted flour, then place inside the mould. Press firmly for 5 seconds, then release carefully. Repeat with the rest.
Chill & enjoy
Store mooncakes in a sealed container in the fridge overnight (or at least 8 hours). Best eaten within 2–3 days.

Tips

Always chill skin and filling before wrapping — they’ll be much easier to handle.
Try different fillings for variety: red bean, matcha, or even chocolate!

簡易白蓮蓉冰皮月餅

材料 :

(可做約12個蓮蓉月餅)

餅皮 :

糯米粉 50g

粘米粉 50g

澄麵粉 35g

糖 50g

全脂椰奶 200ml

植物奶 2 大匙

油 2 小匙

香草精 1 小匙

糕粉 (裹粉)：

糯米粉一小碗

工具：

蒸籠

月餅製作模具 (可以在 Amazon 買到)

兩把抹刀

品質很好的不沾鍋

壓力鍋 - 如果使用 (我用 Instant Pot)

食品級純素紅色素

做法 :

準備餡料
可選任何你喜歡的甜餡 —— 紅豆、抹茶、巧克力或水果餡都可以。
或試試我的食譜 👉 [健康幼滑純蓮蓉]。
做餅皮
將糯米粉、粘米粉和澄麵粉過篩入大碗。加入糖、椰奶、植物奶、油和香草精，攪拌均勻。
深碟抹少許油，將粉漿過篩倒入碟中，中火蒸 30 分鐘。
揉麵糰
將熟麵糰刮到盤上，放至溫熱即可。戴手套揉捏至光滑有彈性。這一步能減少黏性，讓餅皮更容易包餡。
上色（可選）
將麵糰分成兩份。一份保持原色，另一份加入極少量食用色素，揉勻至顏色均勻。兩份都搓成長條，用保鮮膜包好，冷藏至少 1 小時（最好隔夜）。
炒裹粉
用不沾鍋中火乾炒一小碗糯米粉約 5 分鐘，至微微米色。放涼備用。
分餅皮與餡
將餅皮分成每份 20g，搓成球。餡料分成每份 40g，也搓成球。放入冰箱冷藏 30 分鐘，方便包餡。
準備包餅工作檯
擺好餅皮球、餡料球、炒熟的裹粉、月餅模具、小擀麵杖、烘焙紙和托盤。
包月餅
將餅皮球夾在兩張小烘焙紙中間，用小擀麵杖擀成薄片。把餡料球放在中間，包起來並收口，搓成圓球。
壓模
模具內刷一層裹粉，輕輕抖掉多餘的。將月餅球滾上少許裹粉，放入模具中，平穩壓下 5 秒，再小心脫模。重複完成全部。
冷藏享用
將月餅放密封盒，冷藏過夜（至少 8 小時）。最佳食用期為 2–3 日內。

小貼士 :

餅皮和餡料冷藏後操作更容易。
可以試不同餡料：紅豆、抹茶或巧克力都很好吃！

Easy & Delicious (EP. 3) ~ Vegan Crispy Rice Paper Rolls 簡單又美味 (第三集) 純素香脆米紙卷

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Wed, 03 Sep 2025 11:28:00 +0000

Looking for a quick, delicious, and satisfying recipe using rice papers? These Crispy Rice Paper Rolls are a must-try! Perfect as a light lunch, a savoury snack, or a fun appetiser for your next gathering, they’re golden, crunchy, and packed with flavour.

想找一道快速、美味又滿足的料理嗎？這款香脆米紙卷你一定要試試！外皮金黃酥脆，裡面包著豐富的素餡。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

I had some frozen vegan filling left from my Vegan Mini Pan-Fried Buns recipe, and this turned out to be the perfect way to use it up. If you’ve saved some too, just defrost it overnight in the fridge. If not, you can either follow the simple filling recipe from my previous video (linked in the description box), or get creative with your own favourite plant-based ingredients.

These rolls are wonderfully versatile and a great way to use up leftover veggies, tofu, homemade seitan (vegan meat) or anything you enjoy. Pan-fried until crisp and golden.

Serve them hot with your favourite dipping sauce. I love mine with a mix of soy sauce, vinegar, sesame oil, syrup, and chilli sauce for an extra kick.

我用了之前做素煎包時剩下、冷凍保存的餡料，退冰後正好派上用場。如果你冰箱裡也有存貨，可以直接使用；沒有的話，也可以參考我之前影片裡的素餡食譜，或者用自己喜歡的蔬菜、豆腐、自製素肉等隨意搭配。

這道米紙卷變化多端，既能善用剩餘的食材，又清爽不油膩。熱騰騰上桌，再配上自己最愛的醬汁：如醬油、醋、麻油、糖漿和辣醬，保證一吃就愛上！

Vegan Crispy Rice Paper Rolls

Ingredients (makes about 16 rolls):

16 sheets rice paper
3 sheets nori seaweed
Vegan filling of your choice (or see my Vegan Mini Pan-Fried Buns recipe)
Oil for pan-frying
Coriander, deseeded red chilli, toasted sesame seeds for garnish

Dipping sauce:

2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp vinegar
2 tbsp syrup
1–2 tbsp chilli sauce
1 tbsp chopped roasted peanuts
1 tbsp toasted sesame seeds
1 tbsp chopped coriander
1 tbsp deseeded red chilli

Method:

Prepare your favourite vegan filling, or follow my recipe for Easy & Delicious (EP.1) Vegan Mini Pan-Fried Buns. If you’ve saved a portion in the freezer, simply defrost it overnight in the fridge.
Mix all the dipping sauce ingredients in a bowl and set aside. Cut each nori sheet into 6 strips.
Set up a rolling station: place the filling, rice papers, and nori strips nearby. Use a wooden board (I used an upside-down tray), prepare a deep dish with cold water, and lightly brush a serving tray with oil.
Soak one sheet of rice paper in water for about 6 seconds, then shake off excess water and lay it on the wooden surface.
Place a nori strip in the centre of the rice paper. Add 2 tablespoons of filling on top and spread it evenly.
Fold in the two sides, then roll from the bottom up, wrapping tightly into a neat roll.
Repeat with the remaining rice papers until you have 16 rolls.
Heat a non-stick pan over medium heat with 2 tablespoons of oil. Pan-fry the first batch of 8 rolls until golden and crisp on all sides, turning frequently. Avoid overcrowding so they don’t stick.
Cook the second batch in the same way.
Garnish with sesame seeds, sliced red chilli, and coriander leaves. Serve hot with the dipping sauce.

Tip: A wooden surface works best for rolling, as it absorbs water and prevents the rice paper from sliding around, making the process much easier.

純素香脆米紙卷

材料（約 16 卷）：

16 張米紙
3 張紫菜片
喜愛的素餡（可參考我的素煎包食譜）
煎用油
香菜、去籽紅辣椒、熟芝麻作裝飾

蘸醬：

2 湯匙生抽
1 湯匙老抽
1 湯匙香油
2 湯匙醋
2 湯匙糖漿
1–2 湯匙辣醬
1 湯匙碎花生
1 湯匙熟芝麻
1 湯匙切碎香菜
1 湯匙去籽紅辣椒

做法：

準備你最喜歡的素餡，或跟隨我的《簡單美味 EP.1 素煎包》食譜。如果之前冷凍保存過，提前一晚放冰箱冷藏解凍即可。
將所有蘸醬材料混合在碗裡，備用。把每張紫菜切成 6 條。
準備包卷工作區：把餡料、米紙和紫菜條放在旁邊，準備一塊木板（我用了倒轉的木托盤）、一個裝滿冷水的深盤，並在托盤上薄薄刷一層油。
將一張米紙浸入水中約 6 秒，取出甩乾多餘水分，平放在木板上。
在米紙中央放一條紫菜，舀 2 湯匙餡料鋪在上面。
將兩側折疊，然後由下往上捲緊，包成卷狀。
重複步驟，直至完成 16 卷。
中火加熱不沾鍋，倒入 2 湯匙油，放入第一批 8 卷，煎至四面金黃香脆，不斷翻動避免黏在一起。
第二批同樣方法煎熟。
撒上芝麻、紅辣椒片和香菜葉裝飾。趁熱配上蘸醬享用。

小貼士： 木板能吸水，能讓米紙更穩定地貼合在表面，不易打滑，更方便包捲。

Five Spice Vegan Joong (Zongzi) ~ Aromatic Bamboo Leaves Rice Dumplings 五香素滷肉糉子

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Fri, 23 May 2025 10:10:00 +0000

Honouring traditions with a plant-based twist

Every year, as the Dragon Boat Festival approaches, I’m swept back to childhood memories of the Cantonese glutinous rice parcels, Joong. The sticky fragrant rice wrapped in bamboo leaves, filled our kitchen with comforting aromas, each parcel encasing traditional favourites like belly pork, salted egg yolks, preserved sausage and mung beans. It was always a moment of celebration, connection, and taste.

以純素食材和巧手烹飪延續傳統情懷

每年當端午節即將來臨之前，總會讓我想起童年時家中飄著糉葉糯米香的回憶——粵式糯米糉子讓整個廚房充滿了溫暖的香氣。香軟的糯米用竹葉細心包裹，裡面藏著鹹蛋黃、綠豆、臘腸、五花腩等傳統食材。那是一年一度的團圓味道，是家人圍坐、分享團敍的時光。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

The Dragon Boat Festival, or Tuen Ng Jit (端午節), is one of the oldest traditional Chinese festivals. Held on the fifth day of the fifth lunar month, it commemorates the patriotic poet Qu Yuan, who lived over 2,000 years ago. The story goes, villagers threw parcels of rice into the river to keep the fish from eating his body after he drowned in despair. Over time, these rice parcels evolved into the delicious Joong we know and enjoy today; a symbol of remembrance, love, and community.

Since becoming vegan, I’ve recreated this beloved celebratory food so no one in our family, or yours; needs to miss out. This plant-based version features my signature Five Spice Stewed Vegan Meat, baked and then simmered to a soft, juicy, meat-like texture that echoes the flavours of classic stewed pork. Paired with gingery mushrooms, a savoury stir-fried filling, and tender mung beans, each parcel becomes a nostalgic bite of festival joy.

Whether you're a seasoned maker of Joong (Zongzi) or trying them for the first time, I hope this recipe brings as much warmth and meaning to your table as it does to mine.

Some clips and images in this video were shot by my lovely friend 沈倩如 while she was visiting us last year. Thank you so much for capturing those lovely moments 💖

端午節，又稱「龍舟節」或「端陽節」，每年農曆五月初五的傳統節日，是中國最古老的傳統節慶之一。相傳是為了紀念愛國詩人屈原，他在兩千多年前因憂國憂民而投江自盡。村民們為了保護他的遺體不被魚蝦啃食，便將糯米包成糉子投入江中。久而久之，這份思念化為了我們在這天吃糉子的習俗，也象徵著團結、關懷與紀念。

自從我開始吃素後，不斷努力為這重要的節慶美食研究成為素菜食譜，讓家人和自己都不會錯過這熟悉又喜愛的滋味。這個純素版本的主角是我自製的五香素肉，先焗後滷，使口感變得軟嫩多汁，味道香濃，仿如傳統滷肉。加上用薑末配料燜得入味的冬菇、香脆可口的炒餡，以及綿滑的綠豆，每一口都吃出節日的回憶與幸福滋味。

無論你是第一次學包糉，還是多年老手，我都希望這個食譜能為你和家人帶來同樣溫暖的愛意和美味。

💝 本影片部分畫面與照片由我親愛的好朋友沈倩如去年來我們家時拍的，感謝她捕捉了這些溫馨的瞬間

Five Spice Vegan Joong (Zongzi)

(Makes 12–16 dumplings)

1 For the Glutinous Rice :

800g, rinsed and soaked in ~70°C water for 40 min. Drain and mix with 1 tbsp each of salt, sugar, sesame oil, and 2 tbsp neutral oil.

2 For the Split Mung Beans :

400g, rinsed and soaked in ~70°C water for 40 min. Drain and season with ½ tbsp each of salt, sugar, sesame oil, and 1 tbsp oil.

3 For the Braised Mushrooms :

Soak 80g dried shiitake in warm water for 5 min, rinse, then soak in ~70°C water for 2 hrs. Trim stems, cut in half. Reserve soaking liquid.

Sauté 1 tbsp oil with ginger, add mushrooms, 1 tbsp wine, ½ tsp pepper, ½ tsp salt, 1 tsp sugar, 1 tsp mushroom seasoning, 2 tbsp vegan oyster sauce.

Add soaking water to just cover and simmer 1.5–2 hrs until tender. Thicken with starch slurry and set aside.

4 For the Five Spice Vegan Meat :

Use proofed dough from my [Homemade Delicious Braised Gluten Puffs] recipe, braised in the five spice sauce. You can cut into smaller pieces after braising. Set aside.

5 For the Savoury Filling :

50g preserved radish (soaked 30 min & diced)

100g cooked chestnuts (diced)

200g canned bamboo shoots (rinsed & diced)

250g fresh mushrooms (diced)

Sauté 1 tsp ginger in 1 tbsp oil, add all ingredients, stir-fry. Add 1 tbsp wine, 1 tbsp sesame oil, * 1 tsp homemade salt & pepper seasoning.

Pour in ½ cup mushroom soaking water, simmer briefly. Thicken with a little starch. Set aside.

6 Leaves & Strings :

Soak bamboo leaves and strings (or use cotton twine instead without soaking) in hot water 30 min. Boil for 30 min, rinse, trim both ends of the leaves.

7 To Wrap :

Form a cone with the 2 leaves. Add:

1 tbsp glutinous rice → 1 tbsp mung beans → 1 tbsp savoury filling → 2 braised mushrooms (with sauce) → 2 pieces five spice vegan meat (with sauce) → another layer of filling, mung beans, and rice.

Place the 3rd leaf around the V shaped end and fold, wrap tightly and tie.

8 To Cook in Instant Pot :

Place the rice parcels in pot with boiling water. Use a rack to weigh them down. Pressure Cook – High – Normal – 60 min.

9 To Cook on Stovetop :

Place the parcels in boiling water, weigh down, bring back to the boil then simmer for 3–4 hrs. Serve warm.

10 Homemade Salt & Pepper Seasoning :

2 tbsp salt

1 tbsp white pepper

1 tbsp Sichuan pepper powder

1 tbsp sugar

1 tsp mushroom powder

½ tsp five spice powder

1–2 tbsp dried chilli flakes

Mix and store in a small jar. Great for stir-fries, marinades, and more!

五香滷素肉糉子

（可做 12–16 個粽子）

1 糯米：

800g 洗淨後用約 70°C 溫水浸泡 40 分鐘，瀝乾。加入鹽、糖、麻油各 1 大匙與油 2 大匙拌勻備用。

2 開邊綠豆：

400g 洗淨後用 70°C 溫水浸泡 40 分鐘，瀝乾。加入鹽、糖、麻油各 ½ 大匙與油 1 大匙拌勻備用。

3 燜冬菇：

乾冬菇 80g 先用溫水泡 5 分鐘至稍軟後沖洗乾淨，再用約 70°C 溫水浸泡 2 小時。撈起剪去蒂部，剪成兩半。保留泡菇水備用。

鍋中下油 1 大匙，爆香少許薑末，放入冬菇翻炒，加入 1 大匙酒拌炒，調入 ½ 小匙白胡椒粉、½ 小匙鹽、1 小匙糖、1 小匙香菇粉、2 大匙素蠔油，炒至入味。加入足量冬菇水剛好蓋過菇面，煮滾後轉小火燜煮 1.5 – 2 小時至軟稔。最後加入少許生粉水勾芡至醬汁略濃，盛進大碗中備用。

4 五香素肉塊：

用我【三色齋烤麵筋泡芙】食譜中的麵糰，用食譜內的五香滷水燜煮成素肉塊。燜好後剪成較小塊備用。

5 素肉碎餡料：

菜脯 50g 洗淨後浸泡 30 分鐘去鹹味，切小丁

熟栗子 100g 切小丁

荀絲罐頭 200g 沖洗瀝乾後切丁

新鮮香菇 250g 洗淨瀝乾切丁

鍋中下油 1 大匙，爆香薑末 1 小匙，加入所有餡料拌炒。加入酒 1 大匙、麻油 1 大匙炒香，再加入 * 自製椒鹽粉 1 小匙炒至入味。加半杯泡冬菇水或清水煮數分鐘，最後以少許生粉水勾芡至濃稠，完成香噴噴的素肉餡料。

6 粽葉與水草（可用棉繩代替）:

用熱水泡 30 分鐘後，以沸水煮 30 分鐘，再逐一洗淨。剪去葉的頭尾方便包糉。

7 包粽子：

用 2 塊糉葉捲成漏斗形，先放 1 大匙糯米，1 大匙綠豆，1 大匙肉碎餡， 2 片燜冬菇（帶醬汁），2 塊五香素肉（帶滷汁 )，再加 1 大匙肉碎餡，1 大匙綠豆，最後 1 大匙糯米。包好後用繩綁緊。

8 用 Instant Pot 煮：

將粽子放入鍋中，加沸水並用大蒸架壓住防止浮起，選擇 Pressure Cook – High – Normal – 60 分鐘即可。

9 用大鍋水煮：

將粽子放入滾水中，用蒸架壓住防浮，煮滾後轉中火煮 3 – 4 小時即可。取出趁熱享用。

10 * 自製椒鹽調味粉 :

鹽 2 大匙

白胡椒粉 1 大匙

花椒粉 1 大匙

糖 1 大匙

天然蘑菇粉 1 小匙

五香粉 ½ 小匙

乾辣椒籽 1–2 大匙

將所有材料放入小瓶中搖勻，可用作日常炒菜、醃料等。

Easy & Delicious (EP. 2) ~ Light, Healthy & Crispy Vegetable Pancakes 簡單又美味 (第二集) 少油酥脆蔬菜煎餅

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Tue, 15 Apr 2025 11:10:00 +0000

Easy & Delicious (EP. 2) ~ Healthy & Crispy Korean Vegetable Pancakes

This is the 2nd in the new ‘Easy & Delicious Vegan Recipes’ series!

Here is my recipe for a healthy and delicious Korean style vegetable pancake, using less oil yet still achieving the perfect texture; crispy on top and around the edges, soft, crunchy and juicy on the inside. And it’s completely vegan and egg-free.

簡單又美味 (第二集) 少油酥脆蔬菜煎餅

這是我健康美味的韓式蔬菜煎餅食譜，使用較少的油但仍能達到完滿的效果；菜餅上方和邊緣酥脆，內部輕軟、爽脆且多汁。而且是純素食，不含蛋。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

It takes just about 30 minutes from prepping the vegetables to serving it on the table, making it an excellent choice as a mid-week dinner, side dish, a quick snack, party treat or as part of a sharing platter.

So let’s see how to make it!

由準備蔬菜到上桌只需要 30 分鐘左右，所以非常適合作為簡易的晚餐、配菜、快餐、派對小吃或分享拼盤小菜的好選擇。

那就讓我們來看看怎樣做好嗎?！

Light, Healthy & Crispy Vegetable Pancakes

Ingredients:

(Makes 1 pancake)

200g vegetables:

40g carrots

40g cabbage

40g red bell pepper

40g green bell pepper

40g yellow bell pepper

For the seasoning:

⅛ tsp salt

⅛ tsp white pepper

⅛ tsp sugar

⅛ tsp five spice powder

⅛ tsp mushroom seasoning

1 tsp light soy sauce

½ tbsp sesame oil

For the batter:

¼ cup flour

2 tbsp corn starch

¼ cup cold water

½ tsp turmeric

½ tsp baking powder

For the dipping sauce:

1tbsp light soy sauce

1 tbsp balsamic vinegar

1 tbsp organic agave syrup (or maple)

1 tbsp sesame oil

1 tbsp your favourite chilli paste/oil

1 tbsp toasted sesame seeds

1 tbsp chopped coriander (or spring onions)

2 tbsp oil for frying

Method:

1 Prep the vegetables, cutting them into match sticks, about 3 inches long. Put them in a large bowl, add the seasoning and mix well together.

2 Then add the plain flour, corn starch, baking powder and turmeric. Stir together under well-combined before adding in the water. Stir again until it becomes a smooth batter which covers all the vegetables.

3 Heat a large flat non-stick pan over a medium high heat until the heat can be felt when you put your hand above the pan, then add in 1tbsp oil to heat it till hot, making sure the heated oil completely coats the base of the pan before pouring the battered vegetables into it. In about 30 seconds’ time, use a spatula to spread the vegetables out, pressing and shaping it into a thin round disc. Then fry the pancake over the medium high heat for 1 minute. You can also press the middle and other parts of the pancake during this time, so that it is fried evenly and thoroughly.

4 After 1 minute, reduce to medium heat and cook the same side for a further 1 minute.

5 Take a plate that can completely cover the pancake. Place this over it and then quickly flip the pan over, turning the pancake onto the plate. Set this aside while you wipe clean the pan and increase the heat back to medium high again, add the remaining 1tbsp oil. When the oil is hot, carefully lower the pancake back into the pan to cook the other side. Fry it for 1 minute, then 1 minute on the medium heat as before. You can also press the middle and other parts of the pancake during this time, so that it is fried evenly and thoroughly.

6 Wipe or wash the plate clean if it needs to, use the plate to flip the pancake again, cooking on the other side for a further 2 minutes over medium heat. Repeat this process for the other side of the pancake. So now it has 8 minutes cooking time in total.

7 Check to see if the pancake is firm, crispy on top and the middle to your liking, I always add extra minute for both sides of the pancake over medium heat to finish with a crusty texture on the top.

8 There you have it! A beautiful, delicious and healthy Korean style vegetable pancake is cooked. Turn it out onto a wire rack to cool - this will prevent it from getting soggy on the bottom - before slicing into 9 - 12 squares and serve with the dipping sauce.

P.S.

1 If you want to make two or more pancakes, prepare the extra ingredients according to the recipe and keep it in different bowls ( I like to keep each battered vegetables separate to make sure the ratio of the flour mixture is accurate).

2 Then you can proceed to making the second or third pancake with exactly the same method as above.

3 You can add any of your favourite homemade seitan, or shop bought vegan meat alternatives to replace some of the vegetables, as long as the total weight do not exceed 200g all together for one pancake. You only need to placer the thinly sliced strips on top of the pancake after it has started cooking, then turn it over as the steps above (please refer to the video).

4 You can also add sliced deseeded chilli on top too if you want.

少油酥脆蔬菜煎餅

材料：

（做 1 張煎菜餅）

蔬菜 200g：

紅蘿蔔 40g

高麗菜 40g

紅燈籠椒 40g

青燈籠椒 40g

黃燈籠椒 40g

調味料 :

鹽 ⅛ 小匙

白胡椒 ⅛ 小匙

糖 ⅛ 小匙

五香粉 ⅛ 小匙

蘑菇調味料 ⅛ 小匙

生抽 1 小匙

麻油 ½ 大匙

麵糊：

麵粉 ¼ 杯

玉米澱粉 2 大匙

冷水 ¼ 杯

薑黃粉 ½ 小匙

泡打粉 ½ 小匙

沾醬：

生抽 1 大匙

香醋 1 大匙

有機龍舌蘭糖漿（或楓糖漿）1 大匙

麻油 1 大匙

你最喜歡的辣椒醬/油 1 大匙

烤芝麻 1 大匙

切碎的香菜（或蔥） 1 大匙

煎炸用油 2 大匙

做法：

1 準備蔬菜，全部切成約 3 吋長的火柴棒狀。放入大碗中，加進調味料攪拌均勻。

2 加進中筋麵粉、玉米澱粉、泡打粉 (baking powder) 和薑黃粉。攪拌均勻後再加水。再完全攪拌均勻，直到變成光滑的麵糊並把所有蔬菜都全部包裏覆蓋。

3 用中高火加熱一個大的平底不沾鍋，把手放在鍋子上方能感到上升的熱氣，加入 1 大匙油，確保加熱的油流遍整個鍋子。將裹上麵糊的蔬菜倒入鍋中，在 30 秒內，用矽膠刮或鏟子將蔬菜撥開，按壓，塑造成薄圓餅。用中高火煎 1 分鐘。期間也可以按壓煎餅的中間及其他部分，好讓煎透煎熟。

4 1 分鐘後，調至中火，把同一面再煎 1 分鐘。

5 拿一個可以完全蓋住煎餅的盤子放在煎餅上，然後快速將煎餅翻轉到盤子上，放在一旁。平底鍋擦乾淨，如前加熱至中高火，下 1 大匙油。當油熱後，小心將煎餅放回鍋中煎另一面1 分鐘，然後像之前一樣降低到中火再煎 1 分鐘。也可以按壓煎餅的中間及其他部分，好讓煎透煎熟。

6 如果需要的話，將盤子擦拭或清洗乾淨，用盤子再次翻轉煎餅，用中火再煎另一面 2 分鐘。然後把另一面也用中火煎 2 分鐘。到現在總共煎了 8 分鐘。

7 檢查煎餅是否足夠金香，頂部是否酥脆，中間是否符合你的愛好。我喜歡用中火把煎餅兩面各多煎 1 分鐘，以便在頂部形成更酥脆的口感。

8 就這樣！一份美麗、健康又好吃的韓式蔬菜煎餅就做好了。先放在網架上冷卻一會約 5 - 10 分鐘左右 - 以防止其底部變軟，然後切成 9 - 12 片方塊，沾蘸醬一起食用。

P.S.

1 如果你想做兩個或以上的煎餅，請按照食譜比例準備材料料並將每份放在不同的碗裡（我喜歡將每份蔬菜麵糊分開，以確保麵糊和蔬菜混合的比例準確）。

2 然後，你可以依照上述方法做第二張或第三張蔬菜煎餅。

3 你可以加進任何你喜歡的自製麵筋，或買回的素肉來代替一些蔬菜，只要每張煎餅的蔬菜和素肉總重量不超過 200g 便可。在菜餅開煎後，將切好的薄素肉片或條放在餅上，然後按照上述步驟煎和翻轉完成（請參考影片）。

4 如果你喜歡，也可以在上面加上去籽的切片辣椒。

Easy & Delicious (EP. 1) ~ Mini Pan Fried Buns 簡單又美味 (第一集) ~ 迷你水煎包

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Wed, 12 Mar 2025 11:01:00 +0000

This is the first in the new ‘Easy & Delicious Vegan Recipes’ series! Our aim is to provide simplified methods for the meals and treats that we crave, but often don’t have the time and energy to make.

這是我們全新「簡單又美味的素菜食譜」系列的第一道菜！目標是要為大家一直都渴望，但通常沒時間或精力去弄的美食所提供簡化的方法。這些食譜非常容易，只要使用廚櫃儲存或容易買得的食材，便能在短時間內做出快速而又令人驚喜的飯菜和點心。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

We are starting with one of everyone’s favourites - easy and juicy Mini Pan-Fried Buns. These are so simple; there is no pre-soaking, pre-marinating, proofing the dough … none of those additional time-consuming steps. So please enjoy!

我們從大家最喜歡的食物開始——簡單又多汁的迷你生煎包。這昰非常直接；無需預先浸泡、預先醃製、發酵麵團等等 … 無需任何額外耗時的步驟。現在就請大家一起看看！

Easy & Delicious (EP. 1) ~

Mini Pan Fried Buns

Ingredients :

125g shiitake mushrooms

125g king oyster mushrooms

175g tin bamboo shoot

175g carrots

175g pointed cabbage

175g courgette

2 x thumb size pieces of ginger

Large bunch coriander

1 pack dumpling wrappers, with wheat (all-purpose) flour as the major ingredients)

Toasted sesame seeds for garnishing

Stir-fry sauce:

½ tsp salt

½ tsp ground white pepper

½ tsp sugar

½ tsp mushroom seasoning

¼ tsp five spice powder

1 tbsp cooking wine

1 tbsp sesame oil

1 tbsp vegan oyster sauce

2 tsp light soy sauce

2-3 tbsp corn starch

Balsamic vinegar and chilli sauce to serve

PLEASE NOTE: This makes enough filling for 32 buns. Once cooked and cooled, you can set aside half of the filling and freeze it for future buns or dumplings and use the other half to make 16 buns.

Method:

1 Prepare the ginger: Cut one piece of ginger into very small dice and set aside. Cut the other into very thin strips, put into a small bowl and cover in balsamic vinegar. Give it a good stir and set aside.

2 Prepare the vegetables: Cut the carrots, courgette and mushrooms into ½ cm cubes, the cabbage into 1cm pieces, and the bamboo shoots into ½ cm lengths. Wash and chop the coriander.

3 Prepare the sauce: Mix the stir-fry sauce ingredients in a jar and leave to one side.

4 Cook the filling: Heat 2tbsp oil in a frying pan over a medium heat. Fry the vegetables until tender, add a little oil in the middle pan, drop the mushrooms in, stir fry everything together until slightly soft. Add 2tbsp water to the stir fry sauce and mix well together, pour over and continue cooking until the vegetables are cooked through. Add the coriander and mix well, and add one more tbsp water, before sprinkle over the corn starch and stir together quickly. This will help to bind the filling together and create a sticky, meaty-like texture which will make it easier to handle when wrapping the buns.

5 Now is the time you can set aside half of the filling if you plan on making only 16 buns.

6 Take out as many dumpling wrappers as you need, and use a rolling pin to roll them out to a bit rounder, thinner and bigger. You can roll 2 pieces together at a time for efficiency!

7 Wrapping the buns: Have a small bowl of water ready. Put a wrapper in the palm of your hand, apply water to the edges. Add a heaped teaspoon of filing. Pressing down slightly, gather and pleat the pastry to form a round shape of a small bao. Repeat with the remaining wrappers and filling.

8 Take a flat bottomed frying pan that has a lid. Heat 2 tbsp oil over medium heat. Put all the buns in the pan, leaving a little space in between (you can do this in batches if your pan is smaller). When the bottom of the buns are golden-brown, add room-temperature water up to ⅓ of the height of the buns. Cover and set a timer for 10 minutes.

9 After 7 minutes, take the lid off and let the buns finish cooking for the last 3 minutes. If the pan looks too dry you can add a little more water. If the bun bottoms need more browning, you can increase the heat for the last minute of cooking.

10 Your bite size pan-fried mini buns are ready! You can brush the buns with a little sesame oil to add appeal and flavour. Serve them hot with the ginger vinegar, they are absolutely mouth-watering. Enjoy!

簡單又美味 (第一集) ~

迷你水煎包

材料：

香菇 125g

杏鮑菇 125g

罐頭筍絲 175g

紅蘿蔔 175g

尖頭捲心菜 175g

櫛瓜 175g

薑 2 塊（拇指大小）

香菜 1 大把

市售餃子皮 1 包（以小麥麵粉為主要材料的那種)

炒醬料：

鹽 ½ 小匙
胡椒粉 ½ 小匙
糖 ½ 小匙
蘑菇調味料 ½ 小匙
五香粉 ¼ 小匙
料酒 1 湯匙
香油 1 湯匙
素蠔油 2 小匙
生抽 2-3 湯匙

香醋和辣椒油作沾醬

請注意：
這是足以做 32 個小煎包的餡料。炒熟後，你可以留起一半的餡料冷凍儲存，以後做包子或餃子時用，每一半可以做 16 個小包子。

做法 :

1 準備薑：將其中一塊薑切成幼丁，放入小碗中備用。另一塊切成幼絲，放入另小碗中，並淋上香醋，拌勻備用。

2 準備蔬菜：將紅蘿蔔、櫛瓜和蘑菇切成 ½ cm 左右丁方，將尖頭捲心菜切成 1 cm 大小，將筍絲切成 1/2 cm 左右長度。香菜洗淨切碎，分成兩碗。

3 準備醬汁：將炒醬汁材料混合在一個大杯子裡，拌勻。

4 炒餡料：中火加熱炒鍋，下油 2 大匙，下薑末，炒香。將蔬菜略炒至軟，撥開鍋中間，下少許油，加入菇粒翻炒一會。加 2 大匙水入炒醬拌匀，倒進鍋中，繼續炒至蔬菜軟熟。加入香菜拌匀，再倒進 1 大匙水兜匀。然後直接撒上玉米澱粉並快速翻炒。這將有助餡料糊結一起，形成粘稠的肉狀質地，你的令包小包子時更容易處理。

5 如果你只打算做 16 個小包，現在可以留起一半的餡料。

6 取出需要的餃子皮，用擀麵杖擀成更圓、更薄、更大的包子皮。可以一次將 2 塊疊在一起擀可以更快！

7 包小包子：準備一小碗水。將包子皮放在掌心，在邊緣塗上水。加入滿滿一小匙饀料。輕輕壓下去，然後打褶收口，形成一個圓形的小包子。把餘下的的包子皮和餡料重複上述步驟。

8 取一個有蓋的平底煎鍋。用中火加熱 2 大匙油。把包子放入鍋中，每個之間保留一點距離（如果你的鍋子較小，可以分批進行）。當包子底部呈金黃色時，加入室溫水至包子高度的 1/3。蓋上蓋子並設定計時器 10 分。

9. 7 分鐘後，打開蓋子，讓包子完成最後 3 分鐘的水煎。如果鍋子看起來太乾，可以加一小點水。如果包子底部需要更金黃，可以在煎完前的最後一分鐘加大火少許。

10 你一口大小的水煎包就這麼樣做好了！你可以在包子上刷上少許芝麻油，看來更好吃。配上薑醋辣椒油，令人垂涎欲滴。請趁熱享用！

60 分鐘做好最圓滿金黄酥脆煎堆 The Perfectly Round & Golden Sesame Balls in 60 minutes

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Sat, 01 Feb 2025 06:37:00 +0000

煎堆，又稱芝麻球，是農曆新年期間傳統的經典中國甜點。材料簡單，只需用糯米粉、糖和水揉成柔軟、略粘的麵團，搓成小球，並隨口味填入各種餡料。然後將它們油炸至金黃、渾圓而空心。外皮薄而酥脆，內皮柔軟且富彈性，餡料香甜可口。

Sesame balls, also known as Jian Dui, are a classic Chinese dessert traditionally served during Lunar New Year. They’re made with glutinous rice flour, sugar and water that is kneaded to form a soft, slightly sticky dough, before being rolled into small balls and filled with various sweet fillings. These are deep-fried until they are golden brown, round in shape, and hollow in the centre. The skin is thin and crispy, the inside soft and stretchy, and the filling is slightly sweet and delicious.

( for the English recipe please scroll down

英文食譜翻譯在下方)

過年期間吃的食物多是寓義吉祥和充滿祝福。煎堆代表財源滾滾、好運和圓滿。它們炸好時圓鼓鼓的樣子也有著增長和擴張的意思。

我的食譜簡單、直接、零失敗，只需 60 分鐘，便可以做好！還可以保證每顆煎堆都將會是大小均勻、形狀完美、一個個圓碌碌的形狀。

當新鮮和熱吃時，芝麻球是最輕軟、最蓬鬆的。但是，它們可以提前預先做好。儲存在密封容器中（在冰箱中可保存幾天，或在冷凍櫃可保存約一個月），然後你可以在需要時取出就可以了。

如果是冷藏或冷凍的，請先將烤箱預熱至 180°C 5 分鐘。冰箱冷藏過的芝麻球，放入烤箱烘烤 8-10 分鐘。冷凍過的芝麻球，則烤烘 10-12分鐘。兩種情況下，中段時間將煎堆翻轉，並在食用前檢查它們是否已徹底加熱。中間的餡料香滑，與鬆脆但柔軟且耐嚼的外皮一起吃，特别滋味。大多數芝煎堆只在第一天好吃，但我的方法保證質地和口感與新鮮做好時同樣美味

Foods eaten during Chinese New Year symbolise good fortune and blessings, and sesame balls represent prosperity, good luck, and unity. The way they puff up when cooked is a metaphor for growth and expansion.

My recipe is simple, straightforward and foolproof, and can be done in just 60 minutes, guaranteeing uniformly-sized perfect round shapes for each individual Jian Dui.

When eaten fresh and hot, sesame balls are at their lightest and fluffiest. However, they can be pre-made in advance. Stored in airtight containers (either in the fridge for a few days, or in the freezer for about a month), you can then use them as and when you need them.

If preparing from chilled or frozen, start by pre-heating the oven to 180C for 5 minutes. For chilled sesame balls, put them in the oven for 8-10 minutes. For frozen sesame balls, put them in for 10-18 minutes. In both cases, turn the balls half way through the cooking time, and check that they have been thoroughly heated through before serving. The filling inside will have a wonderful smooth, melted texture, combined with a crunchy yet soft and chewy exterior. Most sesame balls only taste great on the first day, but my method guarantees that the texture and mouthfeel remains as good as when they are freshly made.

For the filling, you can tailor this to your preference, using red bean paste, lotus seed paste, etc. The key point is that the filling should follow the principle of maintaining a 10g difference in weight between each ball of filling and each amount of dough per sesame ball. For example, for an 18g ball of filling, the dough should be 28g. For a 20g ball of filling, the dough should be 30g. This is the secret to making perfectly round and thin-skinned sesame balls.

This year, I’m making a peanut, coconut and sesame seed filling for our Jian Dui.

So what are we waiting for? Let’s see how to do it!

( for the English recipe please scroll down

英文食譜翻譯在下方)

60 分鐘做好最圓滿金黄酥脆煎堆

材料：

（做 12 個）

餡料：

花生醬 100g

細砂糖 50g

烤芝麻 50g

乾椰絲 50g

粉團：

細砂糖 45g

糯米粉 175g

沸水 175-200ml

植物油 2 小匙

煎堆外層：

生芝麻 100g

炸油

做法 :

1 先做餡料球。在一個大碗中，加入餡料的成分。將所有材料完全攪拌混合一起，用力壓緊以形成軟團狀。然後分成 12 個餡料球，每個重 18g，輕輕推搓成球狀。在此階段小心不要將餡料球壓按到得太大力，以免弄散。將它們放在盤子上，做好後放入冰凍庫冷凍半小時使其凝固。或者，你可以提前做好，蓋上蓋子，放在冰箱過夜，這樣可以節省更多時間。

2 製作粉團。在一個量杯中注入 100 ml 沸水，再在另一個量杯內注入 50 ml 沸水，把另外 50 ml 沸水留在壺中以供稍後使用。把之前的大碗擦乾淨，加入糖和 100 ml 沸水攪拌至溶解。下糯米粉並快速拌勻至吸收所有水份，看起來像大大的粉團塊。跟著分两次加入另一個量杯中 50ml 的沸水，快速混合形成粗糙的粉團。然後把水壺裡剩下材料中最後的 50ml 沸水倒進量杯，徐徐地在粉團和碗邊之間流入，看粉的吸水力而定，你可能只要一半就夠了，並不需要用完這最後部份的水。搓成光滑、柔軟而略粘的粉團。然後加入油，揉成耳垂般柔軟的麵團。

3 將粉團切成兩半，把一半放回碗中，用乾淨的大布蓋著。將另一半擀成長條，然後切成 6 個 28 克的份量，搓成圓球。用乾淨布蓋著放在一旁，把另一半粉團重覆同樣步驟。用布把全部粉糰球蓋著。

4 從冰箱或冷凍庫中取出餡料球。取起一個粉糰，小心推成一個小而厚的圓塊，將餡料球放在中間，用左姆指輕輕固定，右手用食指和姆指形成虎口將粉團圍著從下慢慢向上推，至把餡料完全覆蓋，在收口處按掐一起封密，小心地在手掌心搓成一個圓球。輕輕將圓球放入裝有芝麻的碗中，使外面裹滿芝麻；因為粉團已經夠黏了，所以不需要先沾水，芝麻也可以黏緊在表面。

5 重複上述步驟至包完所有芝麻球。最後，再將每球搓揉更圓，也確保芝麻完全嵌入粉團表面。

6 炸鍋中下油至 1¾ 吋左右，用食物溫度計幫助正確測量溫度，將油加熱至 140°C。

7 小心地將芝麻球放入油中。你可以用一雙長筷子在鍋周圍輕輕攪拌。當所有的球都放入油中時，慢慢用中火將熱量升高至 150°C，大約炸 4 -5 分鐘。它們應該都炸得均勻並且已經開始浮到油面。炸的過程中要經常翻轉，使顏色均勻。然後，逐漸將火加熱至 170°C，再炸 4 分鐘，增加顏色並從芝麻球內部把油逼出，使芝麻球變得酥脆。一旦全部金黃，把煎堆取出，放在舖有廚紙的盤子上，吸收多餘的油。請注意，炸煎堆的時間不要超過 8 -10 分鐘，是從煎堆都加進油中那刻開始計算時間。否則煎堆的皮會變硬。

8 你可以選擇一次炸 12 個芝麻球，也可以分兩批炸，只要準確地按照上面的說明做，並控制每批的油溫即可。一次炸 12 個煎堆比分兩批炸容易，因為你需要等待油溫再次冷卻到 140°C 才能開始炸第二批。

9 就這麼簡單，你已經輕輕鬆鬆炸完自己做的 “60 分鐘做好圓碌碌酥脆金黃煎堆 ” ! 相信你的家人會因此而非常愛你！

The Perfectly Round & Golden Sesame Balls in 60 minutes

Ingredients:

(makes 12)

For the filling :

100g peanut butter

50g fine sugar

50g toasted sesame seeds

50g desiccated coconut

For the dough:

45g fine sugar

175g glutinous flour

175-200 ml boiling water

2 tsp vegetable oil

For the coating :

100g uncooked sesame seeds

Oil for frying

Method :

1 Make the balls of filling first. In a large bowl, add the ingredients for the filling. Stir to mix everything together well, pressing down firmly and tightly to create a thick paste. Then, portion out the mixture to create 12 balls of filling, each weighing 18g. Be careful not to compress the mixture too much at this stage in case the balls fall apart. Place them on a plate and put in the freezer to firm up for half an hour. Alternatively, you can make them ahead, cover and leave them in the fridge overnight, that will save even more time.

2 Make the dough. Measure out 100ml of boiling water in a measuring jug, and another 50ml of boiling water in a separate jug, leaving the other 50ml in the kettle for later. You can use the same large bowl for mixing the filling in, wiped clean. Combine the sugar and the 100ml of boiling water, stirring to dissolve. Then, add the flour and quickly start stirring, mixing until the flour has absorbed all the water and look like large crumbs. Next, pour in the 50ml of boiling water in two batches from the other jug, combining quickly to form a rough dough. Then, slowly and gradually, add from the remaining 50ml hot water a little at a time (you may only need half of it,

depending on condition of the dough). Trickling it between the dough and the bowl. Do this until, when you press and push to mix, a smooth, soft and slightly sticky dough is formed. Then, add the oil and knead it into an earlobe soft dough.

3 Cut the dough in half, putting one half back into the bowl and covering it with a large, clean cloth. Roll the other half dough into a long strip, then cut it into 6 x 28g portions. Roll the portions into balls. Set aside covered with a clean cloth whilst you do the same with the other half of the dough. Once you have created all your dough balls, cover them all with the cloth.

4 Bring out the balls of filing from the fridge or freezer. Pick up one dough ball, stretch it out gently to form a small thick disc, put the filling ball in the middle, steadying it with your left thumb lightl, using your right thumb and index finger, slowly pushing the dough up from the bottom until the filling is covered completely with the dough, press and pinch the top together to seal completely. Carefully roll it in the palm of your hand to form a round ball. When it is the right shape, gently drop the ball in the bowl of sesame seeds to coat the outside; because the dough is sticky enough, you don’t need to roll it into water first, the seeds will naturally stick to the surface.

5 Repeat with each ball of dough and filling. Finally, carefully rub each ball with both hands again to ensure the sesame seeds are completely embedded in the surface of the dough.

6 In a large, heavy-bottomed pan, bring 1¾ inch of oil to 140°C over medium heat using a food thermometer to help you measure the temperature correctly. Repeat step 5 again to ensure that the sesame balls are a round shape and that the seeds are well adhered to the dough.

7 Carefully lower the sesame balls into the oil. You can use a pair of long chopsticks to gently stir them around the pan. When all the balls are in the oil, slowly increase the heat to 150°C and cook for 4 - 5 minutes. They should all be fried evenly and have started to float to the top. Turn them over frequently during cooking so that they colour evenly. Gradually increase the heat again to 170°C to cook a further 4 minutes. This will add colour and force out the oil from inside of the sesame balls, resulting them being super crispy. Once golden, using a ladle remove the cooked sesame balls and place them on a large plate or tray lined with paper towels to absorb the excess oil. Please note, do not exceed the 8 -10 minutes total frying time or the skin of the Jian Dui will become toughen.

8 You can choose to fry the 12 sesame balls all in one go, or do it in two batches, just make sure to follow the instructions above and control the temperature for each batch. Frying one batch is easier than two, because you’ll need to wait for the oil to cool back down to 140°C again before starting the second batch.

9 There you have it. You’ve just finished cooking your very own “Perfectly Round & Golden Sesame Balls”, and it was so easy! Your family will love you for it!

Healthy, Smooth & Pure Lotus Seed Paste 健康幼滑純正白蓮蓉餡

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Tue, 01 Oct 2024 11:10:00 +0000

Lotus seed paste is a popular Chinese dessert ingredient. Made from dried lotus seeds, it’s used as a filling for mooncakes, buns, sesame seed balls and other sweet pastries. One of the most popular dim sum dishes served at Chinese restaurants is the lotus seed paste bun.

蓮蓉是一種流行的中國甜點餡料。由乾蓮子製成，普遍用作月餅、包子、煎堆或其他美食點心的餡料。中餐館最受歡迎的飽點之一便是蓮蓉包。

Traditionally considered a luxurious ingredient, white lotus seeds are expensive and so commercially-prepared lotus pastes often contain white bean paste as a filler, and also incorporate lots of sugar, oil and even lard in their mixtures.

Making the paste at home means you can create a pure paste, using only lotus seed and much less oil and sugar for a healthier and more refined outcome. If you follow my simple method, you’ll be able to create a completely natural, delicious, silky smooth and pure Lotus Seed Paste.

白蓮子傳統上被認為是一種奢侈的食材，價格頗為昂貴，因此商業製造的蓮蓉有些會含有白豆沙作為填充物，並且在其混合物中加入大量的糖、油甚至豬油。

在家自己動手做可以保證只需用很少的油和糖便能炒到最純正的白蓮蓉餡料。如果你按照我簡單的方法，很容易便能做出天然、美味、幼滑和純淨的蓮蓉。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

Healthy, Smooth & Pure Lotus Seed Paste

Ingredients:
(makes about 480g lotus seed paste)

150g dried lotus seed

500ml water

80g sugar

½ tsp salt

2 tbsp glutinous rice flour

2 tbsp water

3 tbsp oil

Method:

1 Wash the lotus seeds and then place in warm water (around 50C) for 30 minutes or so to soak and soften. Open the seeds and remove the green centre part - the germ, as it’s very bitter. Rinse the lotus seeds again, drain off then put them into the Instant Pot and add 500ml water. Cover and press the setting for ‘Bean’. Let it cook and naturally release the pressure.

2 If you don’t have an Instant pot or a pressure cooker, after soaking the seeds in warm water for 30 minutes, and removing the green centre part from the seeds and rinsing, you can then soak the lotus seeds in clean water for 2 hours. Wash and drain again, add in 600ml fresh water, bring to the boil, turn down the heat and simmer for a further 1 - 2 hours, until the lotus seeds are softened, and they become mushy when you press one with a fork or between your fingers.

3 Once the lotus seeds are cooked, and left to cool for about an hour to let the liquid absorbed, use a hand held blender to blitz them in their cooking liquid until it becomes a fine purée. Pass the purée through a fine sieve to achieve an ultra-smooth and shop-bought like paste. It takes a bit of time and patience, but is totally worth it, so please don’t skip this step.

4 Mix up the 2 tbsp glutinous rice flour with the 2 tbsp water, leave to one side. Heat up a good quality non stick pan, pour the lotus paste in, stir with a spatula over medium heat for 5 minutes to cook off some of the water. Then add the oil in, keep stirring and turning to cook for 5 minutes. Next add the sugar and salt, continue to fry the paste the same way for another 5 minutes before adding in the glutinous rice flour and water mixture.

5 Keep stirring and turning the paste over medium heat for a further 30 minutes. As the mixture starts to thicken, fold the paste from the outer-edges towards the centre. Keep repeating until the mixture holds its shape as you do so and you can form a firm block. The whole paste-cooking procedure takes a total of 45 minutes from beginning to end. This seems like a long process, but the end result makes the hard work worth while, so again, if you would like to produce a completely fine and smooth lotus seed paste, this is the most important part, so please don’t skip it.

6 Shape the paste into a block and leave to cool. Then wrap the lotus seed paste in cling film and put in the fridge to chill for an hour before you proceed with using it as a filling for making cakes, buns and pastries etc.

Tips :

1 My recipe creates a small batch of the paste, is you need more, you can simply double the amount of the ingredients, and increase the cooking time by about 15-20 minutes.

2 If you have made a double batch portion of lotus seed paste, and not intend to use them all at once, you can divide the paste and put into two separate containers, cover and store one in the freezer for future use. It can be kept in the freezer for up to three months.

健康幼滑純正白蓮蓉餡

材料 :

( 可做 480g 左右的餡料)

乾蓮子 150g

水 500ml

油 3 大匙

糖 80g

糯米粉 2 大匙

水 2 大匙

鹽 ½ 小匙

做法 :

1 將蓮子洗淨，放入溫水（50℃左右）中浸泡 30 分鐘左右軟化。打開中間並除去綠色的中心部分 - 胚芽，因為它很苦。將蓮子再次沖洗乾淨，瀝乾水分後放入壓力鍋中，加入 500ml 水。蓋上並按 “Bean”設定。讓它煮好後，自然放壓。

2 如果沒有壓力鍋，可以將蓮子去除中間綠色部分並沖洗後，用熱水浸泡蓮子 2 小時。再次洗淨瀝乾，加入清水 600 ml，煮沸，轉小火，再煮 1 - 2 小時，至蓮子變軟，用手指捏時可成糊狀便可。

3 蓮子煮熟後，用手持式攪拌棒就在鍋中和煲好的湯汁中一起攪拌，直到變成細膩的蓮蓉。將蓮蓉過細篩，以獲得非常光滑且像買回來的一樣。這需要一些時間和耐心，但完全值得，所以請不要跳過這一步。

4 用 2 大匙糯米粉與 2 大匙水混合，放在一旁備用。燒熱一個好質素的不沾鍋，倒入蓮蓉，用鍋鏟中火攪拌 5 分鐘，煮去部分水份。然後加入油，繼續攪拌並翻轉煮 5 分鐘。加入糖，用同樣的方法再炒 5 分鐘，然後加入糯米粉和水的混合物。

5 繼續翻拌並以中火將蓮蓉糊再攪拌 30 分鐘。當蓮蓉開始變稠時，從外緣向中心折疊。不斷重覆，直至形成塊狀。整個翻炒過程總共需要 45 分鐘。這看來是一個頗長的過程，但最終的成果讓辛苦都覺有價值，所以再次強調，如果你做出細膩光滑的蓮蓉，這是最重要的部分，所以請不要省略。

6 待涼後，將蓮蓉用保鮮膜包好，放入冰箱冷藏一小時之後，便可以隨意用作任何你喜歡的甜點美食的餡料了。

Beautiful Snow Skin Mooncake 美麗白蓮蓉冰皮月餅

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Wed, 18 Sep 2024 12:24:00 +0000

Before we start making mooncakes, it may be helpful to learn about the tradition and culture behind them and why we make them.

The Mid-Autumn Festival (中秋節) is a traditional event observed and celebrated all over Mainland China, Taiwan, Hong Kong, and in many countries in East and Southeast Asia.

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

It has a long history, with people having celebrated the harvest during the autumn full moon since the Shang dynasty (1600-1046 BCE). It is the second-most important festival after the Spring Festival - Chinese New Year.

The festival is held on the 15th day of the eighth month according to the Chinese lunar calendar. In 2024, it falls on Tuesday 17 September.

Being an agrarian society in the past, the festival was originally a time for the people of China to enjoy harvests of rice and wheat, along with food offerings made in honour of the moon. Today, it is an occasion for families to get together, and as it is believed that the moon is at its brightest and roundest on Mid-Autumn Day, these are perfect conditions for ‘moon worship’ and harmonious reunion.

One of the best-known legends about the Mid-Autumn Festival is of Chang E, the Chinese goddess of the moon. The story goes that Chang E‘s husband, the great archer Hou Yi, had been gifted an elixir of life as a reward for shooting down nine of the ten suns that had been causing such extreme heat and danger to the population. On August 15th of the Chinese lunar calendar, whilst Yi was away from home, his apprentice Peng Meng tried to force Chang E to give him the elixir. Chang E refused and instead swallowed it herself. When Yi came back later in the day, he found that Chang E had flown to the moon, all alone. Devastated, he set about offering sacrifices to the moon to remember his wife, and this is said to be the reason people make mooncakes and offerings on the 15th day of the eighth month.

Traditional mooncakes are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. They are made with a variety of fillings, including lotus seed paste, red bean paste, and mung bean paste etc.

Snow skin mooncakes trace their origins to Hong Kong, where they were first created as a lighter alternative to the traditional baked mooncakes.

The name “snow skin” reflects the mooncake’s smooth and soft outer layer, which is made from glutinous rice flour, giving it a texture reminiscent of snow. The original version of snow skin mooncake has a white, chewy, mochi-like exterior and is served cold. Nowadays, you can find colourful versions which are even more appealing.

Over the years, snow skin mooncakes have evolved with modern innovations and cultural adaptations. Chefs and bakers continue to experiment with new ingredients and techniques, creating mooncakes that reflect global culinary influences while maintaining their cultural roots.

We love the filling of lotus seed and red bean paste so much, here I would like to share with you how to make your own silky smooth lotus seed paste. As the name suggests, it is made from dried lotus seeds which are rehydrated, cooked until soft, and then processed into a smooth purée.

Homemade Lotus Seed Paste - It is possible to buy ready-made lotus seed paste in some Asian grocery stores, but making your own means that it tastes fresher and with no preservatives added, plus you can control the sweetness of the paste.

Beautiful Snow Skin Mooncake

(Makes about 12 lotus seed paste filling mooncakes)

Ingredients:

Homemade lotus seed paste filing:

150g dried lotus seed

500ml water

80g sugar

½ tsp salt

2 tbsp glutinous rice flour

2 tbsp water

3 tbsp oil

For the skin:

50g glutinous rice flour

50g rice flour

35g wheat starch

50g sugar

200ml full coconut milk

2 tbsp plant milk

2 tsp oil

1 tsp vanilla extract

For the coating:

A small bowl of glutinous rice flour

Tools:

Steamer

Mooncake making moulds (You can get them from Amazon)

Two spatulas

Good quality non-stick pan

Instant pot (if using)

Food grade vegan red colouring

Method:

2 If you don’t have an Instant pot or a pressure cooker, after removing the green centre part from the seeds and rinsing, you can instead soak the lotus seeds in hot water for 2 hours. Wash and drain again, add in 600ml fresh water, bring to the boil, turn down the heat and simmer for a further 2 hours, until the lotus seeds are softened, and they become mushy when you press one between your fingers.

3 Whilst the lotus seeds are cooking, we’ll make the skin. Sieve the glutinous rice flour, rice flour, and wheat starch from the ‘skin ingredients into a large bowl and mix together. Add in the remaining ingredients and stir well. Lightly oil a deep dish, pour the mixture through the sieve into the dish and steam over medium heat for 30 minutes.

4 With a flexible spatula, scrape the dough off the dish. Transfer it to another plate to cool quickly. After 10-15 minutes, once no longer hot to touch, bring the dough together and knead it with gloved hands until it becomes completely smooth and elastic. It is important to knead the dough very well to reduce stickiness and improve its elasticity, this will ensure your dough can stretch adequately around the filling.

5 Shape the dough into a thick disc. Cut into two halves. Shape one half into a thick log, wrap it tightly with cling film. Add a very small amount of the red food grade colouring to the other half of the dough (be sure to know the intensity of the colour before hand, add just enough to create a soft pink colour for the dough). Continue to turn and knead the dough until the colour is spread evenly throughout and you have a pale red/soft pink effect, before shaping this half into a log also. Cover both logs tightly with cling film. To make assembly easier later, chill them in the fridge for at least one hour, but ideally overnight.

6 Once the lotus seeds are cooked, and left to cool for about an hour, use a hand held blender to blitz them in their cooking liquid until it becomes a fine purée. Pass the purée through a fine sieve to achieve an ultra-smooth and shop-bought like paste. It takes a bit of time and patience, but is totally worth it, so please don’t skip this step.

7 Mix up the 2 tbsp glutinous rice flour with the 2 tbsp water, leave to one side. Heat up a good quality non stick pan, pour the lotus paste in, stir with a spatula over medium heat for 5 minutes to cook off some of the water. Then add the oil in, keep stirring and turning to cook for 5 minutes. Next add the sugar and salt, continue to fry the paste the same way for another 5 minutes before adding in the glutinous rice flour and water mixture.

8 Keep stirring and turning the paste over medium heat for a further 30 minutes. As the mixture starts to thicken, fold the paste from the outer-edges towards the centre. Keep repeating until the mixture holds its shape as you do so and you can form a firm block. The whole paste-cooking procedure takes a total of 45 minutes. This seems like a long process, but the end result makes the hard work worth while, so again, if you would like to produce a completely fine and smooth lotus seed paste, this is the most important part, so please don’t skip it.

9 Shape the paste into a block and leave to cool. Then wrap the lotus seed paste in cling film and put in the fridge to chill for an hour while you prepare the coating.

10 Heat a non stick pan over medium heat, add in the small bowl of glutinous rice flour, stir and cook over medium heat for about 5 minutes until the flour appears to change into a slightly beige colour, empty into a small jar and leave to one side.

11 Assemble the mooncakes. I use 63g Mooncake moulds and my cakes are composed of 40g each of filling and 20g of skin. I really like this ratio, and if you follow my tried and tested method, it should result in a super thin layer of skin wrapped around a mooncake full of soft, smooth and delicious lotus seed filling.

12 Separate the dough for your skin into 20g portions and roll into balls. Then do the same with your filling but 40g each. Put everything in the fridge to chill for 30 minutes for easy handling later when wrapping. I’ve made extra of the skins for wrapping around the red bean paste filling also. I’ll share how to make the red bean paste in the Tips section at end of the recipe below. Or you can use any other filing which you prefer for the remaining skins.

13 You are now ready to assemble the Mooncake wrapping station. Lay out your balls of lotus seed filling and the moon cake skins, as well as the coating flour. You will also need your mooncake moulds, a pastry brush, a rolling pin, some baking paper and a tray.

14 Using two small pieces of baking paper, sandwich a ball of the mooncake skin in the middle, and use a small rolling pin to roll it into a disc as thin as possible, just big enough to encase your filling. Place a ball of filling under the disc and wrap the skin around it before turning over and gently pressing down to close up and flatten the gap. Roll into a mooncake ball or a slight oval shape in order to fit into the mould without catching at the sides.

15 Brush around the moulds with a little coating flour, shake the excess off. Gently roll the mooncake balls in the coating flour, again shake or brush off any excess flour.

16 Carefully place the mooncake ball inside the mould, press down gently and steadily, hold a count of 5 on a flat surface then gently release the mooncake from the mould. It may stick sometimes, you can help by pressing down a couple more times or simply using another hand to help bring it out. Repeat the process for the rest of your mooncakes.

17 Keep the cakes in sealed boxes and store in the fridge overnight or for at least 8 hours before eating them. This gives them chance to form their shape and separate the skin from the filling, for them to be enjoyed at their best.

Keep the moon cakes covered and store in the fridge. Consume within 2-3 days as after 3 days, the texture of the cakes will change.

There you have it! A tray of beautiful and stunning Snow skin Mooncakes have been created by you! What better way to share them with your family and friends to celebrate the Lantern festival together.

Tips:

1 Before assembling, make sure the skin balls and the filling balls have been covered and chilled so they are reasonably firm to touch. This way, they are much easier to handle.

2 I’ve made enough skin balls for two batches of mooncakes. One for the lotus seed paste filling above, one for red bean paste filling. As I use the Instant Pot - Pressure cooker, the process for both the lotus seed and red bean is the same. Just wash 150g red beans, drain and put inside the cooker, and follow steps 1, 2, 6, 7, 8, 9 above to achieve a silky smooth red bean paste result.

美麗白蓮蓉冰皮月餅

(可做約12個蓮蓉月餅)

材料 :

自製蓮蓉餡：

乾蓮子 150g

水 500ml

油 3 大匙

糖 80g

糯米粉 2 大匙

水 2 大匙

鹽 ½ 小匙

餅皮 :

糯米粉 50g

粘米粉 50g

澄麵粉 35g

糖 50g

全脂椰奶 200ml

植物奶 2 大匙

油 2 小匙

香草精 1 小匙

糕粉 (裹粉)：

糯米粉一小碗

工具：

蒸籠

月餅製作模具 (可以在 Amazon 買到)

兩把抹刀

品質很好的不沾鍋

壓力鍋 - 如果使用 (我用 Instant Pot)

食品級純素紅色素

做法 :

2 如果沒有壓力鍋，可以將蓮子去除中間綠色部分並沖洗後，用熱水浸泡蓮子 2 小時。再次洗淨瀝乾，加入清水 600 ml，煮沸，轉小火，再煮 2 小時，至蓮子變軟，用手指捏時可成糊狀便可。

3 煮蓮子時，我們便做餅皮。將餅皮材料中的糯米粉、黏米粉、小麥澱粉過篩入大碗中，拌勻。加入剩餘的食材並攪拌均勻成粉漿。在深盤上塗上少許油，將粉漿混合物過篩倒入，中火蒸 30 分鐘。

4 用軟而富彈性的抹刀將麵團從盤子上刮下來。將其轉移到另一個盤子上以便快速冷卻。 10 -15分鐘後，一旦摸起來不再熱，將麵團用戴手套的手揉捏，直到它變得完全光滑且有彈性。需要充分揉捏麵團以至減少黏性並提高其彈性是非常重要的步驟，這樣才確保麵團在包裹餡料時可以周圍充分拉伸。

5 將麵團搓揉成厚圓盤狀。切成兩半。將一半推揑成粗圓柱，用保鮮膜包緊。在麵團的另一半中添加極少量的紅色食品級色素（一定要事先知道顏色的強度，只需加非常少，只足以為麵團創造出淺粉紅色便行）。繼續翻轉和揉捏麵團，直到顏色均勻地融入整個麵團中，成淡紅色柔和的粉紅色效果，然後將這一半也推揑成圆柱狀。也用保鮮膜包。為了方便之後包月餅餡時易於操作，放入冰箱中冷卻至少一小時，放過夜第二天才用也可以。

6 蓮子煮熟後，用手持式攪拌棒就在鍋中和煲好的湯汁中一起攪拌，直到變成細膩的蓮蓉。將蓮蓉過細篩，以獲得非常光滑且像買回來的一樣。這需要一些時間和耐心，但完全值得，所以請不要跳過這一步。

7 用 2 大匙糯米粉與 2 大匙水混合，放在一旁備用。燒熱一個好質素的不沾鍋，倒入蓮蓉，用鍋鏟中火攪拌 5 分鐘，煮去部分水份。然後加入油，繼續攪拌並翻轉煮 5 分鐘。加入糖，用同樣的方法再炒 5 分鐘，然後加入糯米粉和水的混合物。

8 繼續翻拌並以中火將蓮蓉糊再攪拌 30 分鐘。當蓮蓉開始變稠時，從外緣向中心折疊。不斷重覆，直至形成塊狀。整個翻炒過程總共需要 45 分鐘。這看來是一個頗長的過程，但最終的成果讓辛苦都覺有價值，所以再次強調，如果你做出細膩光滑的蓮蓉，這是最重要的部分，所以請不要省略。

9 待涼後，將蓮蓉用保鮮膜包好，放入冰箱冷藏一小時。

10 烘糕粉：中火加熱不沾鍋，加入一小碗糯米粉，用中火攪拌翻炒約 5 分鐘，直到麵粉變成淺米色，倒入小瓶子中放涼備用。

11 組裝月餅。我用的是 63g 的月餅模具，我的月餅是用 40g 餡和 20g 皮組成的。我喜歡這個比例，如果你按照這方法，會做到用超薄皮，包裹著名滿是柔軟、幼滑和美味蓮子餡的月餅。

12 將做餅皮的麵團分成 20g 一份，然後搓成球。再把蓮蓉分成 40g 一份，也搓成球。全部放進冰箱冷藏 30 分鐘，以便稍後包月餅時不會軟糯黏手。我還做了額外的皮來包裹紅豆沙餡。我將在食譜末尾的小貼士部份分享如何做紅豆沙。又或者，你可以用喜歡的任何餡料去包進剩餘的餅皮也行。

13 現在可以排設月餅包裝站。將蓮蓉餡球、月餅皮球、裹粉、月餅模具、糕點刷、小型擀麵杖、一些烘焙紙和托盤排開。

14 先取一餅皮球，用手掌心壓扁成小圓塊，用兩小張烘焙紙夾在中間，用小擀麵杖將其擀成盡可能薄的圓皮，大到足以包住餡料便成。

15 在模具周圍刷上少許糕粉，抖掉多餘的粉。將一球餡料放在圓餅皮上，然後翻轉並輕輕包裹起並推揑至掩蓋縫隙然後收口。把月餅球輕輕搓成略為椭圓以便入模或避免卡著，將月餅球輕輕放入糕粉中滾動，撥或刷掉多餘的裹粉。

16 小心地將月餅球放入模具中，平穩地按下在平坦的工作檯上，數到 5，然後輕輕地將月餅從模具中放出。有時它可能會粘著，可以多按幾次或簡單地用另一隻手幫助將其取出。對其餘的月餅重覆此過程。

17 將蛋糕放在密封盒中置冰箱存放過夜或至少 8 小時後才享用。使它們有機會固定形狀並使皮和餡料更入味。

18 將月餅蓋好並存放在冰箱中。 2 - 3天內吃完，因為 3 天後，冰皮月餅的質地會改變，令口感也不會那麽。

就這樣！一盤美麗又令人驚豔的冰皮月餅就被你親手做好了！還有什麼用比這樣美好的甜品與家人朋友分享，一起慶祝中秋節覺得更温暖呢？

Simple and Delicious Japchae | A Korean Noodles Dish 簡單又美味的韓式雜菜拌冬粉

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Sun, 04 Aug 2024 07:52:00 +0000

Japchae (잡채; 雜菜) is one of the most beloved Korean dishes. This savoury and sweet noodle meal can be served on its own or as a side accompanying other main courses.

Japchae translates as mixed vegetables. Pronounced “chaap chay”, a word made up of two Korean syllables, with the stress on the second syllable. “jap”, meaning mixed, and “chae,” meaning vegetables; it’s a relatively old Korean dish.

Japchae 是最受歡迎的韓國菜式之一。這款鹹辣中帶點甜的雜菜拌冬粉既可以擔任主菜的角色，也可以作為配菜。

Japchae 即是雜菜 (混合蔬菜)的意思。發音為“chaap chay”，是由兩個韓語音節組成，重音在第二個音節。 “jap”，意思是混合，“chae”，意思是蔬菜；這是一道比較古老而傳統的韓國菜餚。

( for the Chinese translation please scroll down

中文翻譯文字在下方)

As the story goes, Japchae was first served sometime in the 17th century by Yi Chung for a banquet at the palace of King Gwanghaegun, the 15th ruler of the Joseon Dynasty of Korea. Legend says that the king was so impressed by the dish that he promoted Chung to a high-ranking job and Japchae earned its place as a part of Korean royal court cuisine.

Like many other formally royal dishes, Japchae began to gain popularity as a food for non-royals. In the modern time, it is somewhat different than the first creation 400 years ago, but at its core, it’s the same, delicious dish.

At the heart of a good Japchae it generally include glass noodles, colourful vegetables, mushrooms or meat.

Traditionally, Japchae requires meat and each vegetable to be cooked separately. Some might argue that this separate cooking process is unnecessary. But it is true by cooking them separately you can maintain their individual flavour, texture and colour better. However, we understand serving family meals need to be practical as well as trying to maintain a lovely presentation.

So here, we would like to share with you how to cook a quicker version of a beautiful and delicious mushroom and vegetable Japchae! Using fresh portobello mushrooms for the meaty texture, fresh shiitake mushrooms for their umami taste, stir-fry the vegetables with our homemade salt & pepper seasoning to add depth to the flavours. You can feel free to use onions instead of Chinese leaves, or spring onions to replace the asparagus in our recipe.

Once the vegetables, mushrooms and noodles are all cooked - separately, they are tossed together to make the final dish. Japchae is typically mixed in a sauce which contains soy sauce, sesame oil, and brown sugar as well as other seasonings depending on the preference of the chef, and you would garnish it with toasted sesame seeds. We’ve added vinegar and chilli paste to the mix for a balanced yet more intensified challenge to our taste buds.

So let’s get cooking! Serve our ‘Simple and Delicious Japchae’ to brighten up your next party, birthday, or festive celebration!

據說，雜菜第一次是在 17 世紀的某個時候，由一个位御用廚師 Yi Chung 在韓國朝鮮王朝第 15 代統治者，光海君王宮舉行的一場宴會上，首次用來款待貴賓的。傳說國王對這道菜印象非常深刻，因此將 Yi Chung 賞賜至更高的職位，雜菜也因此成為韓國宮廷美食之一。

跟許多其他正式的皇家菜餚一樣，雜菜也開始普受歡迎。流傳到今天，它與 400 年前的原創可能有些不同，但萬變不離其宗，怎樣都是美味的菜式。

一道好的雜菜，包括冬粉、色彩繽紛的蔬菜、蘑菇或肉類。

根據傳統，雜菜需要將肉和每種蔬菜分開烹炒。很多人可能會認為這種方法是不必要的。但事實上，透過簡單的分別處理，才能把每款菜獨特的風味、口感和顏色保留得更好。當然，我們也知道，家庭小菜除了要兼顧擺盤的美觀，方便快捷的步驟也是同樣重要的。

所以在這裡，我想和大家分享怎樣可以輕鬆愉快地做出美麗又美味的蘑菇雜菜拌冬粉！用新鮮波特菇帶來肉質的口感，香菇帶來鮮味，用我們自製的椒鹽調味粉炒蔬菜，以增加味道的層次。你可以用洋蔥代替我在食譜中的大白菜，或用青蔥代替蘆筍。

當蔬菜、蘑菇和冬粉都分別炒好煮熟，只須在大容器中一起拌匀，便可以上菜。雜菜冬粉通常混合在包括醬油 (生抽) 、麻油、紅糖或糖漿，和其他調味料的醬汁中，取決於廚師的喜好。並用烤芝麻裝飾。我們在醬汁中還加了醋和辣椒醬，以增加滋味和剌激我們的味蕾。

那麽我們就開始動手好了！在你下一次的飯宴、生日或節慶聚會餐桌上，端出這一大盤漂亮的美食，必定會生色不少！

( for the Chinese recipe please scroll down

中文食譜在下方)

Simple and Delicious Japchae

Ingredients

(4 - 6 servings)

300g Korean style sweet potato noodles (glass noodles)

½ Chinese leaves (can be substituted with onions)

100g carrots

½ each red & orange bell pepper

250g fresh shiitake mushrooms

2 large portobello mushrooms

125g asparagus (can be substituted with spring onions)

200g baby spinach leaves

Sauce for the Japchae

4 tbsp light soy sauce

2 tbsp mirin

2 tbsp agave syrup ( can use other syrup )

2 tbsp vinegar

2 tbsp sesame oil

1 - 2 tbsp your own favourite chilli paste

2 tbsp toasted sesame seeds

* Homemade salt & pepper seasoning :

( make and keep this in a jar and use it when you need it next time, I omitted the five spice powder for this version, want to preserve the vibrant colour of the vegetables) :

2 tbsp salt

1 tbsp ground white pepper

1 tbsp ground Sichuan pepper

1 tbsp sugar

1 tsp natural mushroom seasoning

1-2 tbsp chilli flakes

Method :

1 Wash, pat dry or spin dry the vegetables and mushrooms. Add ingredients of the sauce for Japchae in a jug, stir to mix well. Mix the salt & pepper seasoning in a jar and mix well too. Leave both the sauce and the seasoning to one side. Fill a big pot with boiling water, let it cool and use it to rinse the noodles later.

2 Cut the white stems and leaves of the Chinese cabbage separately and finely. Julienne the carrots, cut the peppers into thin match sticks to about the same lengths as the carrots.

3 Snap and remove the bottom and woody part of the asparagus ( you can collect the end parts of the asparagus stems and the mushrooms to flavour stocks. Freeze them up in a bag or container and throw them in a pot the next time you're cooking up a stock or broth ). Cut the asparagus stems diagonally into the similar length as the peppers and carrots, and cut in the middle if some of the sections are too thick.

4 Cut off the stems from the shiitake mushrooms and slice the mushrooms thickly. Remove the stems from the portobello mushrooms, cut the round edge off so you can slice the gills clean - The portobello mushroom gills when cooked down, can give your dish a muddy appearance and obscuring other more vibrant ingredients. Cut the portobello mushrooms into slices - not too thin as they shrink down after cooking.

5 Bring the Japchae sauce in a small pan over medium heat to a boil, then simmer for a minute to cook off the alcohol in the mirin, pour back into the jar, leave to one side.

6 Heat a large pan or wok over medium heat, add in 1 tbsp oil. Fry the stems of the Chinese leaves for a couple minutes then adding in the leaves, stir-fry together, sprinkle ½ tsp *Homemade salt & pepper seasoning, toss everything together and fry till the vegetables are just cooked, empty on one side of a large plate.

7 Wipe clean or rinse the wok, add 1tbsp oil, empty in the carrots to fry a couple minutes, then add the bell peppers, before sprinkling over with ½ tsp of the salt & pepper seasoning, toss everything together, stir fry until the vegetables are just soft and not over cooked, empty on to the plate next to the Chinese leaves.

8 Wipe clean or rinse the wok, add 1tbsp oil, add the asparagus to stir-fry a little while, add 2 tbsp water to fry until the asparagus become soft, add in the spinach to stir together, drizzle a tbsp sesame oil and sprinkle over ½ tsp of the salt & pepper seasoning, toss everything together quickly, until the spinach starting to get a little wilted. Turn off the heat and use the remaining temperature to cook through the spinach, but remaining bright green. Empty them on to the plate next to the carrots and bell peppers.

9 Wipe clean the wok again, use medium to high heat, add 1tbsp oil, fry the portobello mushrooms first, add 1 tbsp wine to help intensify the flavour and give a little moisture to the pan, when you see the portobellos are starting to get soften, add the shiitake mushrooms, immediately sprinkle over ½ tsp of the salt & pepper seasoning, toss everything together, add 2 tbsp of the Japchae sauce, stir fry until the mushrooms are soft but still plum and bouncy, empty them into a bowl.

10 Now let’s turn our attention to the glass noodles. Add boiling water into the wok, stir in 1tbsp oil, 1tsp light soy sauce and 1tsp sugar; bring the water back to the boil, drop the noodles in, and cook them through according to instruction on the packet. The noodles are not supposed to be al dente, they need to be cooked through.

11 Use a pair of tongs to pick up the glass noodles into a sieve, and lower them into the cooled boiled water immediately to rinse, then drain completely and put back into the dried wok, cut the noodles into shorter lengths, immediately pour 4tbsp Japchae sauce over, stir and mix well together. Add 2 tbsp dark soy sauce to add colour.

12 Drop all the vegetables and mushrooms into the wok, add 3 - 4 tbsp Japchae sauce all over and mix, toss and stir together till everything is evenly mixed. Taste to decide if the mushrooms and vegetables Japchae needs any more sauce or if the seasoning is well balanced.

13 Arrange the noodles on one or two large dish, sprinkle 1 - 2 tsp toasted sesame seeds to garnish and to serve.

Tips : If you want to keep the unfinished Japchae for lunch or a quick meal the following day. Make sure to use serving tongs, forks and spoon, or wearing gloves to toss everything in case of crossed contaminations. The left over Japchae can be covered and kept in the fridge for up to 3 days. You an eat it cold, or simply re-heating it by adding a little water in the pan and with some of the sauce if you like, to gently cook it till pipping hot before serving.

簡單又美味的韓式雜菜拌冬粉

材料 :

(4 - 6 人份）

韓式地瓜麵（冬粉）300g

大白菜 ½個（可用洋蔥代替）

紅蘿蔔 100g

紅色和橘色甜椒各 ½ 個

新鮮香菇 200g

波特菇 2 個

蘆筍125g（可用青蔥代替）

嫩菠菜葉 200g

雜菜醬汁 :

生抽 4 大匙

味醂 2 大匙

龍舌蘭糖漿 2 大匙（可使用其他糖漿）

醋 2 大匙

芝麻油 2 大匙

你自己喜歡的辣椒醬 1 - 2 大匙

烤芝麻 2 大匙

* 自製椒鹽調味粉 :

(餘下的調味料粉保存在瓶子裡，留作下次再需要時使用我。這次我没下香料粉，想保留蔬菜鮮豔的顏色) :

鹽 2 大匙

白胡椒粉 1 大匙

花椒粉 1 大匙

糖 1 大匙

天然蘑菇調味料 1 小匙

乾辣椒籽 1 - 又是2 大匙

做法：

1 蔬菜和蘑菇洗淨、吸乾或用沙拉旋轉器甩乾水份。將雜菜醬汁配料放入杯中，攪拌均勻。把自製椒鹽調味粉配料放入瓶子中混合均勻。雜菜醬汁和椒鹽調味粉放在一旁備用。在一個大鍋裡裝滿沸水，讓它放涼，稍後用來沖洗麵條。

2 將大白菜的白莖和葉分別切成幼絲。把紅蘿蔔切成幼條，再將甜椒切成相同的長度。

3 折斷並去除蘆筍底部像木質的部分（你可以收集蘆筍的末端和蘑菇蒂。將它們冷凍在袋子或容器中，在下次要煮湯時把它們加進鍋中)。將蘆筍莖斜切成與甜椒和紅蘿蔔相若的長度，太厚的部位，則中切開二。

4 切去香菇蒂部，將香菇切成厚片。也把波特菇的蒂除去，切掉圓形邊緣，把菌褶切刮乾浄——波特菇的菌褶在煮熟後會呈現出渾濁的色澤，或會掩蓋菜餚中鮮豔的顏色。將波特菇切成厚片，不要切太薄，因為炒熟後它們會收縮。

5 將雜菜醬汁加進小鍋中，用中火煮沸，然後小火慢煮一分鐘，將味醂中的酒精蒸發。倒回杯中中，放在一邊備用。

6 用中火加熱大鍋或炒鍋，加入 1 大匙油。將切絲的大白菜莖炒幾分鐘，然後加入葉子，一起炒，撒上 ½ 小匙 * 自製椒鹽調味粉，拌匀，兜炒至蔬菜剛熟，倒進一個大盤子。

7 將炒鍋擦乾淨或沖洗乾淨，加入 1 大匙油，倒入紅蘿蔔炒幾分鐘，然後加入甜椒，撒上 ½ 小匙自製椒鹽調味粉，拌勻，炒至蔬菜軟熟，倒到盤子裡的大白菜旁。

8 把鍋子擦乾淨或沖洗乾淨，下 1 大匙油，加入蘆筍翻炒一會，下 2 大匙水炒至蘆筍變軟，加入菠菜一起攪拌，下 1 大匙麻油，撒上 ½ 小匙 * 自製椒鹽調味粉，快速將所有東西翻炒一起，直到菠菜開始有點變軟。關火，用剩餘的溫度煮透菠菜，但保持鮮綠色。將它們倒在盤子上的红蘿蔔和甜椒旁。

9 再次把鍋子擦乾淨，用中大火，加入1 大匙油，先將波特菇炒一下，加入 1 大匙酒來增添美味，並給鍋裡加點水分。當你看到波特菇稍變軟化後，加入香菇，立即撒上 ½ 小匙 * 自製椒鹽調味粉，將所有材料炒拌在一起，加入 2 大匙雜菜醬汁，炒至全部蘑菇變軟但仍飽滿有彈性，倒入一個大碗中。

10 現在讓我們把注意力轉到冬粉，看看怎麽做。鍋中注入沸水，加入 1 小匙糖、1 小匙生抽和 1 大匙油，拌勻；將水重新煮沸，將冬粉放入，然後按照包裝上的說明將其煮透。麵條不應該有嚼勁，需要煮軟。

11 用鉗子夾起冬粉放入篩子中，立即放入已涼去的開水中沖洗，然後完全瀝乾水份，稍為剪短，重新放回抹乾的炒鍋中。馬上倒入 4 大匙雜菜醬然後攪拌並混合均勻。下 2 大匙老抽增加顏色。

12 將所有蔬菜和菇菌加進大鍋裡的冬粉上，下 3 - 4 大匙雜菜醬，攪拌均勻。品嚐一下，決定是否需要更多的醬汁，或者調味是否適中。

13 將雜菜冬粉放進一兩個大盤子中，撒上 1 - 2 茶匙烤芝麻裝飾。

小小提示：

如果你想將未吃完的雜菜冬粉留作第二天的午餐或作便當。請確保使用鉗子、勺子，或戴手套攪拌，以防細菌交叉污染。剩下的雜菜冬粉可以密蓋在冰箱中保存 3 天以內。你可以冷吃，或者簡單地在鍋裡加一點水，再加一些醬汁來加熱，輕輕地煮到滾燙，便可以烹用。

How to make Dim Sum Cheung Fun - Steamed Rice Rolls 如何做點心腸粉

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Mon, 13 May 2024 20:34:00 +0000

Cheung Fun (steamed rice rolls) is one of the most popular Dim Sum dishes and a well-loved, traditional breakfast choice in the Canton (Guangdong ) province in mainland China or in Hong Kong. Nowadays, you can easily enjoy them from morning till lunch everywhere from tea-house restaurants 茶樓, to hawker stalls and street food vendors to five stars hotels.

腸粉是廣東酒樓早茶最受歡迎的點心之一，也是許多人最愛的，不論是在大牌檔、粥粉小店、街頭小吃到五星級餐廳或酒店，都有供應的早午餐。

( for the Chinese translation please scroll down

中文翻譯文字在下方)

I grew up in Hong Kong. When I was little, there was a family-run hawker food stall selling rice flour rolls near the building where we lived. Every morning when I walked past them on the way to school, I would see their customers of all ages - men, women, children, old and young - queuing up and waiting to buy Cheung Fun around the smoky and steaming cart. I told myself then, when I grow up, I would love to have my own business selling rice rolls!

Little did I know then, even though I wouldn’t exactly be working that dream job! I would end up working in food-related industries most of my adult life.

Cheung Fun is short for Chee Cheung Fun - literally translated it means 'pig’s intestine-shaped rolls’. In its original form it was made with just plain rice flour batter steamed as thin sheets, then rolled up into intestine-like long tubes, served cut up in short sections, drizzled with lots of sweet soy sauce, sesame paste and sweet or chilli sauce, and finally top with a healthy sprinkle of toasted sesame seeds.

You can imagine, with this as your breakfast, what the combination of all these exciting flavours, colours and textures would do to your taste buds. From the moment one of these little short tubes entered your mouth, it would start to work it’s magic, awaken you from a sleepy state, you couldn’t helped but wanting to gobble up a second piece after the first, then the third … and then the whole plate!

Developed from this initial genius invention, street vendors, little congee shop and restaurants have gradually diversified and followed up with different versions of Cheung Fun with more tempting fillings inside, such as prawns, scallops, char siu, beef, scallions and dried shrimps, mushrooms and vegetables, fried dough sticks … etc.

Because our family love Cheung Fun, I have tested many different ways to make them over the years in order to achieve the easiest and perfect home-made version, which can be whipped up and produced at any time. Now I am finally completely happy with this delicate yet simple, easy to make, fail-safe and absolutely delicious recipe and I couldn’t wait to share it with you.

All you need is a large stock pot or steamer, two plates or trays that can be placed inside the pot, two small brushes, a silicone scraper, a hand held steamed dish remover (or a pair of gloves), then you can start to make the rice rolls and satisfy your craving anytime!

And since my children have always loved the Char Siu and the Scallions and dried Shrimps fillings, I wanted to be able to make that for them with the vegan substitute when they come home, and we love the mushrooms and vegetable filling. So these three types are what I will show you in this video.

Before proceeding to make Cheung Fun, we first need to understand the function of each type of flours.

The major ingredient for making the Cheung Fun has to be from Long Grain Rice Flour 粘米粉 ( please never use glutinous rice flour ). This is then mixed with different proportions of other types of flour. Some use wheat starch, tapioca flour, corn starch or water chestnut flour, according to your own preferences.

Rice flour : Ground from long grain rice, it is fine and smooth, making the rice rolls soft and subtle, with hints of rice aroma.

Wheat Starch : Made from starch extracted from wheat. It is a gluten and protein free flour, due to its high viscosity and translucent characteristic, often used to make dim sums.

Tapioca flour : It’s a starch extracted from cassava root. Can provide binding and stretching ability.

Corn flour : Sometimes its called corn starch. It has the same gelling effect as tapioca flour.

Water chestnut starch: Made from water chestnuts, which can make the finished product softer, smoother and more elastic.

After testing and experimenting with various flour and water mixing ratios, I personally think that by simply using rice flour and wheat starch, I can easily produce tea house dim sum standard types of soft, smooth, delicate and delicious Rice Flour Rolls.

在香港長大的我，小時住的大厦附近，就有一檔賣腸粉的小推車。每天早上上學時看到圍著烟霧缭繞、騰騰熱氣的流動小販車旁，等著買腸粉的各階層男女老幼顧客們，我就跟自己說，長大後我一定要做賣腸粉的生意！

那時我當然不知道，儘管我没有做得成那份夢想的工作！成年後的我，大部分時間都在從事與食品有關的行業。

腸粉是豬腸粉的簡稱，意思是「豬腸型的粉卷」。

最早期的方法是用米粉混合漿先蒸成薄薄的粉皮，然後捲成腸狀的長管，切成短段，隨意淋上甜豉油、芝麻醬、甜醬或辣椒醬，最後撒上烤芝麻。

你可以想像，以此作為早餐，所有這些令人充滿食慾的色香味和口感會對你的味蕾產生怎樣的作用呢？當吃進第一塊腸粉的那一刻起，它就開始發揮神奇的魔力，把你從昏昏欲睡的狀態中喚醒，你會忍不住想趕快吃第二塊，第三塊 … 然後整小盤很快便吃光了！

從這個最初天才發明的豬腸粉，至後來粥麵館和茶樓等的逐漸演變，改創並推出不同型式的腸粉，裡面有更多誘人的餡料，如蝦、扇貝、叉燒、牛肉、蔥和蝦米、蘑菇和蔬菜、炸油條 … 等等。

因為我們一家人都愛吃腸粉，多年來我做了很多不同的食譜測試，務求達到最容易且完美，隨時都可以泡製的在家自製版本，現在終於完成出這道精緻而簡單、容易處理、零失敗又美味的的配方食譜。

只需要一個大湯鍋或蒸鍋，两個放得進鍋上的盤子、两個小刷子、一個膠刮，在家也可以蒸出輕軟滑溜的腸粉。

用我的基本配方加上自己喜歡的不同材料，便成為了茶樓式的點心腸粉。今次我為大家示範如何做香菇三絲腸、素葱花蝦米腸 (我本人因信佛不吃葱，這款是為女兒做的)、素义燒腸。蒸好後淋上我自製的甜豉油，相信大家吃過後必定會經常再做，無論是為自己或家人。

做腸粉之前，我們首先需要瞭解一下每種粉類的功能。

米粉漿的主角一定是要用粘米粉 (請千萬不要用糯米粉)，然後依照自己的口味配搭不同比例的澄麵粉、木薯粉、玉米粉什至馬蹄粉。

粘米粉：以絲苗米 (Long grain rice) 磨成的粘米粉纖細幼滑，讓腸粉滑順爽口，滲出陣陣米香。

澄麵：又稱澄粉、小麥麵粉，是從小麥提取澱粉所製成，一種不含麵筋及蛋白質的麵粉。因為黏度和透明度均較高，因此常用來製作各種點心如蝦餃、粉果、腸粉等。可做出通透晶瑩效果。

木薯粉：即太白粉，或菱粉 (Tapioca flour)，可增加靭性。

玉米粉 : 即粟粉，一般用作勾芡或醃肉，令食物鬆軟潤滑，跟木薯粉也同樣具凝膠作用。

馬蹄粉：是由馬蹄製成的澱粉，可令成品增加軟滑且富彈性。

我是經過什麽粉類配搭與水混合的比例都測試過之後，證實只需要簡單地用粘米粉和澄麵，在家便能輕鬆的做出零失敗，爽滑軟薄的茶樓點心式腸粉。

How to make Dim Sum Cheung Fun -
Steamed Rice Rolls

( for the Chinese translation please scroll down
中文翻譯文字在下方)

Ingredients:

For the batter :
(Makes 9-10 rolls)

150g rice flour

20g wheat starch

2 tbsp vegetable oil

½ tsp salt

600ml water

For the sweet soy sauce :

2 tbsp syrup (I used organic agave)

4 tbsp hot water

½ tsp *Homemade salt & pepper seasoning

4 tbsp light soy sauce

2 tbsp dark soy sauce

1 tbsp sesame oil

Filling for Mushrooms & Vegetables :

100g fresh shiitake mushrooms

100g courgette

100g carrots

1tsp *Homemade salt & pepper seasoning

2 tsp corn flour

½ tbsp oil

Filling for Scallion & Dried Shrimp (vegan) :

2 - 3 tbsp finely sliced scallion (spring onion)

2 - 3 tbsp fried shallot (shop bought or homemade)

Filling for Vegan Char Siu :

Small piece homemade vegan Char Siu

1 - 2 small bunch bak choy (optional)

Leaves of a small bundle coriander

2 tsp corn flour

Other ingredients :

2 tbsp vegetable oil

1 tbsp sesame oil

A few brunch of blanched broccolini & bak choy (for garnish)

1 tbsp finely sliced spring onion

2 tbsp finely chopped coriander

Tools :

1 x large stock pot or a large steamer

2 x trays that can be placed inside the steamer ( I used stainless steel ones )

2 x brushes, one for oil and one for sesame oil

3 x plates for putting the steamed Cheung fun in

1 x hand held steamed dish remove tongs (or a pair of gloves)

*Homemade salt & pepper seasoning :

( make and keep this in a jar and use it when you need it next time) :

2 tbsp salt

1 tbsp ground white pepper

1 tbsp ground Sichuan pepper

1 tbsp sugar

1 tsp natural mushroom seasoning

½ tsp five spice powder

1-2 tbsp chilli flakes

Method :

1 Make the batter first. In a large bowl, add the rice flour, wheat starch and salt, mix well. Add the oil and stir together with a silicone spatula. Then add ⅓ of the water and stir to form a paste. Slowly add another ⅓ of the water. Use a hand held whisk to mix evenly, before slowly adding the remaining ⅓ of the water. Stir thoroughly to become a very thin batter, sieve and set aside to rest for 20 - 30 minutes. Please note that you must mix the vegetable oil with flour thoroughly first before adding water in batches, so that the mixed slurry will not have shiny oil floating on it.

2 Prepare the sweet soy sauce. In a glass jar, first add the sesame oil, syrup and hot water to stir and let dissolved properly before adding rest of the sweet soy sauce ingredients and mix well, set aside.

3 Prepare the Mushrooms & Vegetables filling. Cut the courgette into thin slices then cut into thin strips. Slice the fresh mushrooms in half crosswise and then cut into thin strips. Grate the carrots. Place everything on a plate. Heat a flat pan over medium heat with ½ tbsp oil, sauté the filling with 1tsp *Homemade salt & pepper seasoning, then add the corn flour and mix well and fry until the vegetables are soft, empty into a bowl and set aside.

4 Prepare the Scallion & dried Shrimp filling. Place the finely chopped green onions and homemade or shop bought fried shallots in 2 small bowls and set aside.

5 Prepare the Vegan Char Siu filling. Cut the char siu into fingernail-sized pieces. Blanch bak choy (if using) with a little salt and oil, drain, squeeze out the water and chop into small pieces. Chop the coriander leaves finely, put them into a bowl, add 2 tsp corn starch and mix well. Then set aside.

6 Fill the steamer with water, bring to a boil over high heat, put the stainless steel trays into the steamer separately and heat for 1 minute each. Mix the batter thoroughly with a whisk.

7 Make the Char Siu Cheung Fun first. Brush a little oil on the tray. Use a ladle to mix the batter evenly, scoop up about 1 ladle of batter (depending on the size of the ladle and the tray), put it into a stainless steel tray and shake it gently to fill the top evenly. The slurry only needs to fill 80% of the area of the plate. If the surface is completely filled, the rice rolls will be too thick after steaming. The edges and corners of the tray that are not filled with the batter can be moved or shaken gently to help, and with the assistance of steam on the steamer later, would achieve the desired result.

8 Use chopsticks or a fork to scatter a small amount of the char siu fillings over the batter, don’t use too much, otherwise the rolls may break when rolled up. Use the tongs to pick up the tray and put into steamer, cover, and steam over high heat for three minutes. While steaming the rice flour sheet, prepare the second plate of slurry and filing stir up well again before scooping up each time). After the first tray is steamed, taken out, put the second tray in, cover, and steam over high heat for three minutes. The steamed rice flour sheet needs to be cooled a little before rolling up. Use this time to prepare the third plate of batter.

9 Brush a little sesame oil on both sides of the scraper (you can use cooked vegetable oil). First, gently lift all four side of edges of the rice sheet a little with the scraper, then slowly roll it up from one side. You can use your other hand to help fix the shape of the roll. Roll up to the end and carefully scoop it up, and there you have it, the first Cheung fun is done!

10 Use a scraper to scoop up any traces on the tray, continue to steam 3 strips of each type of rice rolls using the above method, and place them on the three different dishes. Please refer to the video on our channel to watch how to make these rice rolls in details.

11 To garnish, sprinkle finely sliced green onions and fried shallots on the finished 'scallion and dried shrimp' rolls, and garnish with bak choy on both sides. Place blanched green vegetables on top and bottom end of the dish where you place your ‘mushroom and vegetables’ rice rolls. Sprinkle finely chopped coriander and sesame seeds on top of the ‘char siu’ rice rolls.

12 Finally, pour the sweet soy sauce on to each plate of Cheung Fun, served with hot or sweet chilli sauce, and enjoy!

如何做點心腸粉

材料：

腸粉漿 :

(可做 9-10 條腸粉)

粘米粉 150g

澄麵 20g
油 2 大匙

鹽 ½ 小匙

水 600ml

甜豉油 :

糖漿 (我用有機龍舌蘭糖漿) 2 大匙

滚水 4 大匙

*自製椒鹽調味粉 ½ 小匙

生抽 4 大匙

老抽 2 大匙

麻油 1 大匙

鲜菇三絲饀料 :

新鲜香菇 100g

翠玉瓜 100g

红蘿白 100g

*自製椒鹽調味粉 ½ - 1 小匙

玉米粉 2 小匙

½ 大匙油

葱花素蝦米饀料 :

切幼葱花 2 - 3 大匙

炸洋葱或红葱頭短幼絲 (以代替乾蝦米) 2 - 3 大匙

素义燒饀料 :

自製素义燒一小段

青白菜 2 株

莞茜葉一小束

玉米粉2 小匙

額外準備作蒸、捲和裝飾腸粉用 :

菜油 2 大匙

麻油 1 大匙

幾株青白菜和嫩莖西蘭，用少許鹽油汆燙後瀝乾備用

葱花 1 大匙

莞茜 2 大匙切碎

工具 :

大湯鍋或蒸鍋 1 個

放得進蒸鍋上的盤子 2 個 (我用不銹鋼 - 傳熱快)

小刷子 2 個

矽膠刮 1 個

盛放做好腸粉的盤子 3 個

蒸盤夾子 1 個

*自製椒鹽調味粉 :

(餘下的調味料保存在瓶子裡，留作下次再需要時使用）：

鹽 2 大匙

白胡椒粉 1 大匙

花椒粉 1 大匙

糖 1 大匙

天然蘑菇調味料 1 小匙

五香粉 ½ 小匙

乾辣椒籽 1-2 大匙

做法 :

1 先調製腸粉漿。在一個大碗中，加進粘米粉、澄麵和鹽拌匀。加進油，用矽膠抹刀攪拌一起，先下 ⅓ 的水攪拌成粉糊，再徐徐把另外 ⅓ 的水加進，換以手提打蛋器攪拌均匀，再慢慢加進餘下的水。完全攪拌拌匀至十分稀薄的粉漿，過篩，放在一旁讓静置 20 - 30 分鐘。請注意，一定要先把菜油與粉末拌匀之後才分次加水，拌好的粉漿才不會有光亮的油花漂浮在上面。

2 準備甜醬油。在玻璃瓶中，先加入麻油，糖漿和熱水攪拌並使其充分溶解，然後加入其餘的豉油材料攪拌均勻，備用。

3 準備鲜菇三絲饀料。把红蘿白刨絲，翠玉瓜切薄片再切成幼絲，鮮香菇横切開二再切成幼絲，放在小盤子內。用中火加熱平底鍋，加入 ½ 大匙油，加入三絲饀料翻炒一會，下1 茶匙 *自製鹽和胡椒調味料炒勻，下玉米粉一起拌匀至把菜炒軟，倒入小碗中，置一旁備用。

4 準備葱花素蝦米饀料。把切好的幼葱花和自製或市售的炸葱頭粒放在 2 小碗中備用。

5 準備素义燒饀料。把素义燒切成指甲大小的薄片。青白菜 (如果用的話) 用少許鹽油川燙後瀝乾，切剁成小薄片。把莞茜葉也切成小碎片，放在碗中，加進 2 小匙玉米粉一起拌匀，白菜中餘下的水份與玉米粉融合，素义燒備用。

6 蒸鍋中注滿水，以大火燒開，把 2 個不銹鋼盤子分別放進蒸熱 1 分鐘，取出。把粉漿用打蛋器完全拌匀。

7 先做义燒腸粉。烤盤上刷少許油。用杓子再把粉漿拌匀，舀起 1 杓左右的粉漿 (視杓子的大小而定) 進不銹鋼盤子中摇匀，粉漿只需填盤子 8 成的面積，若表面完全填滿的話腸粉蒸熟後便會太厚了。填不满的邊缘角落待會在蒸鍋上用蒸汽的幫忙摇晃一下便可以了。用筷子或义子分散地挑進小量的三絲餡料，不用太多，否則待會捲腸粉時或會破裂。用夾蒸盤的夾子取起盤子放進蒸鍋，上蓋，用大火蒸三分鐘。蒸腸粉期間準備第二盤粉漿和饀料 (每一次舀起粉漿之前，都有再拌匀) 。待第一盤蒸好後，取出，把第二盤放進蒸鍋，也是上蓋，用大火蒸三分鐘。蒸好的腸粉要放凉少許才比較好捲。趁這時間把第三盤粉漿預備好。

8 把膠刮两邊刷少許麻油 (想没有顏色的話可以用熟油)，先把粉皮四邊的邊緣輕輕挑起少許，再從一方慢慢捲起，可用另一隻手稍為幫忙固定末端的定型。捲至最後用膠刮小心鏟起來，便成為一條腸粉。

9 用膠刮剷起不銹鋼盤子遺留下的粉皮痕跡，繼續以上面方法每款腸粉蒸 3 條，排放在三個盤子上。想進一步看清楚詳細蒸和捲腸粉的做法請參考我們的 TouTube 視頻。

10 在 ’葱花蝦米’ 腸上撒上葱花和炸葱頭，放白菜在两旁裝飾在。香菇三絲腸上下置放鹽油汆燙過的青菜。在义燒腸上撒上細碎莞茜和芝麻。在每碟腸粉上淋下先前預備好的甜醬油，佐以辣醬，請盡情享用。

Better Than Shark Fin Soup (Vegan) 美味養生素魚翅羹

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Sat, 23 Mar 2024 19:46:00 +0000

Many of us have old memories and impressions of shark fin soup, an expensive delicacy only served at special celebratory occasions in restaurants. Or the Hong Kong style Imitation Shark Fin Soup (碗仔翅), a popular street food which you could buy from street hawkers selling them around the corners from your schools or outdoor places where mobile food carts were gathered many years ago. Now, you may find yourself - like me and my family - no longer want to eat the real thing nor possible to enjoy the counterpart version, but still would like to conjure up those feelings again. Or you would just like to indulge yourself or your family with a simple to make, but totally sumptuous, affordable, nourishing, delicious healthy soup. Then my unique vegan version “Better Than Shark Fin Soup” is just what you need!

很多人對魚翅湯都有舊的記憶和印象。這款從前只有在特殊喜慶場合才會提供的湯羹；或是港式仿魚翅湯（碗仔翅)，這是一種令人懷念的街頭食品，你可以在學校的拐角處或在美食小販聚集的流動車那裡買得到。但現在，你或許像我和我的家人一樣，不吃真正的、也没有可能隨時享用得到模倣的版本，卻仍想再次喚起那些参加親友喜宴時的回憶和童年站在街頭吃碗仔翅的感受。或者你只是想讓自己或家人享受一道製作容易、簡單華麗、價格實惠、營養豐富、美味健康的湯品。那麼我獨特的純素 “比魚翅湯更好” 版本，正是你所需要的！

( for the Chinese translation please scroll down

中文翻譯文字在下方)

The star of this soup is the snow fungus, also known as snow ear or silver ear fungus. Due to its health benefits and mild taste, snow fungus features prominently in traditional Chinese medicine and Cantonese cuisine, especially in soups and desserts.

The cooked velvety layers of the snow fungus melt in your mouth. Not only does it act as a replacement for the gelatinous mouth-feel of the shark fin here, it actually provides real natural medical benefits for our bodies too, possessing anti-inflammatory and antioxidant properties, as well as improving the health of our immune system and reducing the risks of heart disease.

Many cosmetic chemists also believe that white fungus has the ability to boost skin hydration due to the gelatinous structure and high amount of polysaccharide.

To create this soup, I also included dried shiitake mushrooms for their umami flavour, enoki mushrooms for their slightly chewy, silky yet crunchy texture which is strikingly similar to that of the dried scallops. I’ve also used my homemade magical vegan meat - kao fu (you can use thin strips of tofu instead) as a substitute for the chicken, which turned out to be perfect for the job! I then added glass noodles to provide the soup’s overall translucent and fin-like appearance.

Shark fin soup relies on the cartilage in the fins primarily to provide texture and thickening to the cooked liquid. This process also occurs when the snow fungus has been simmered slowly, which causes it to release a gelatinous substance which naturally thickens the soup. Therefore, you’ll only need a couple of tablespoons of cornstarch slurry for a large pot of broth, added in the final stages of cooking to create a perfectly velvety, smooth and absolutely scrumptious silky soup!

And the magical performance of this delicacy doesn’t end there. Usually, a starch-thickened soup will alter in consistency when it’s stored after cooking, turning watery as the thickening agent breaks down over time. However, you can be rest assured that our snow fungus soup base won’t suffer from the same issues; the texture and flavour will only be as perfect and as luscious as when it was freshly cooked, if not better!

So what’s stopping you from making this gourmet style luxury soup? You can simply enjoy it as a light meal, a treat, or as an appetiser to a home banquet when entertain your family and friends. Serving it with a little red or dark vinegar, I can be sure you and your guests will no doubt be saying, “This is indeed better than Shark Fin Soup!”

So let’s see how to make it!

這道湯的主角是雪耳，也稱為銀耳。由於其保健功效和溫和的味道，雪耳在傳統中藥和粵菜，尤其是湯和甜點中佔有重要地位。

煮熟的雪耳柔軟地在你的嘴裡融化。它不僅可以取代魚翅的膠狀口感，而且實際上還為我們的身體提供真正的天然醫療益處，具有抗炎和抗氧化特性，並改善我們的免疫系統並降低心臟病的風險。

為了要把這道湯烹煮得非常美味，我用乾香菇帶出鮮味。用金針菇，因為它們略帶嚼勁的口感，軟軟脆脆的，與乾瑶柱非常相似。我還用我自製的百變素肉 - 烤麩（你可以用切幼的豆腐條代替）作為雞肉的替代品，結果證明它非常適合這任務！然後我加入粉絲，使湯整體呈現半透明和鰭狀的外觀。

魚翅湯主要依靠魚翅中的軟骨來為煮熟的液體提供質感和稠度。當雪耳慢慢燉煮時，也會發生類似的效果，令雪耳釋放出一種膠黏狀物質，從而自然地使湯變稠。因此，一大鍋湯只需要两湯匙玉米澱粉漿，在烹煮的最後階段加入，便可弄出完美柔滑、無比美味、絲綢般滑溜的湯羹！

而這道美食的神奇表演還不止於此。通常，澱粉增稠的湯在烹煮後儲存時會改變稠度，放久了會分解而變得稀薄。但你可以放心，我們用雪耳熬的湯底不會有這樣的問題；口感和味道只會像新鮮烹調時一樣完美，甚至更好！

那是什麼原因令你不想嘗試泡製這道奢華版的美食湯羹呢？你可以簡單地將它作為便餐、慰勞自己的小吃，或作為家庭宴會的前菜湯品。配上一點紅醋或黑醋，我相信你和你的客人必定會說：

「這的確比魚翅湯更好喝啊！」

那就讓我們來看看如何烹煮的吧！

( for the Chinese translation please scroll down

中文翻譯文字在下方)

Better Than Shark Fin Soup (Vegan)

Ingredients :

20g snow fungus

20g dried Shiitake mushrooms

50g vermicelli bean thread (glass noodles)

200g Enoki mushrooms + 1tsp *homemade salt & pepper seasoning

120g homemade kao fu (can be substituted with tofu)

3 slices of ginger

2 tbsp wine

a small bunch of coriander to garnish

rice vinegar or balsamic vinegar to serve

P. S. Homemade Kao Fu Recipe is here 👈

*Homemade salt & pepper seasoning :

( make and keep this in a jar and use it when you need it next time) :

2 tbsp salt

1 tbsp ground white pepper

1 tbsp ground Sichuan pepper

1 tbsp sugar

1 tsp natural mushroom seasoning

½ tsp five spice powder

2 tbsp chilli flakes

Seasoning for the kao fu (or tofu if using) :

½ tsp salt

½ tsp ground white pepper

½ tsp mushroom seasoning

½ tsp sugar

1 tsp light soy sauce

½ tsp vegan oyster sauce

1 tbsp sesame oil

1 tbsp wine

1 tbsp corn starch

Seasoning for the soup :

1 tsp salt

1 tsp ground white pepper

1 tsp mushroom seasoning

1 tsp sugar

1 tsp light soy sauce

1 tsp vegan oyster sauce

1 tsp Maggi liquid seasoning

2 tsp balsamic vinegar

1 tbsp sesame oil

1 tbsp wine

2-3 tsp dark soy sauce (to add colour)

Corn starch slurry : 2 tbsp corn starch mixed with 2 tbsp water, for thickening the soup

Method:

1 Soak the snow fungus in a bowl of warm water (about 40 - 50°C) for about half an hour (turning once or twice in between), then discard the water and rinse the fungus carefully. The white fungus should be puffed up and have turned a whiter shade. Using a sharp knife, trim and remove the dark yellow hard part on the centre underside of the fungus. Cut the rest of the fungus into long thin strips if possible or in small pieces.

2 Cover and soak the dried Shiitake mushrooms in warm water for 10 minutes until softened. Discard the water, wash and rinse the mushrooms thoroughly before soaking in 700ml fresh warm water (about 50°C ) for 2 hours or overnight in the fridge. After 2 hours, take out the mushrooms, squeeze dry and slice each crosswise then cut into thin strips. Pour out 500ml of the soaking water to add in the stock later.

3 Soak the vermicelli bean thread (glass noodles) in cold water until softened

( about 30 minutes), then cut into short sections - short enough to fit into a Chinese tablespoon so when drinking the soup later, the glass noodles wouldn’t be too long and dangle outside of the spoon too much.

4 Cut off the bottom part of the Enoki mushrooms, rinse the rest of the mushrooms well and pat dry with clean tea towel, cut into short sections.

5 Slice the kao fu crosswise then cut into thin strips, and marinate them with the seasoning for kao fu.

6 Wash and chop the coriander finely.

7 Fill a large pot with 500ml of the mushroom soaking water, then add 2000ml water, the ginger, wine, snow fungus, Shiitake mushrooms; cover, bring to the boil, and simmer over medium low heat for an hour.

8 Heat a frying pan over medium heat with 1 tbsp oil, add in the sectioned Enoki mushrooms. Gently sauté over medium high heat until golden, turn down to low heat, add in 1 tsp of the *homemade salt and pepper seasoning and toss evenly together before emptying into a bowl.

9 Wipe clean the pan, add 1 tbsp oil over medium heat, add in the kao fu strips, pan sear and turn over till all sides are golden, empty into a bowl.

10 After the stock been simmered for an hour, take out the gingers, add in the seasoning for the soup, stir well, then stir in the glass noodles, Enoki mushrooms and kao fu, stir everything together, cover and let it comes to a boil, then let it simmer over medium heat for a couple minutes.

11 Bring the soup back to a rolling boil, stir the corn starch slurry with a spoon until smooth before adding it in the soup to thicken into a desired consistency, stir around gently all the times to prevent it from sticking to the bottom of the pot.

12 Taste to adjust the seasoning before ladling into bowls, serve it with coriander and vinegar and watch everyone’s reactions!

P. S. Homemade Kao Fu Recipe is here 👈

美味養生素魚翅羹

材料：

雪耳 20g

乾香菇 20g

粉絲 50g

金針菇 200g + 1 小匙 *自製椒鹽調味料

自製烤麩 120（可用豆腐代替）

薑 3片

酒 2 大匙

1 小束香菜作裝飾

米醋或香醋佐餐用

P. S. 自製烤麩的連結在這兒 👈

*自製椒鹽調味粉 :

(餘下的調味料保存在瓶子裡，留作下次再需要時使用）：

鹽 2 大匙

白胡椒粉 1 大匙

花椒粉 1 大匙

糖 1 大匙

天然蘑菇調味料 1 小匙

五香粉 ½ 小匙

乾辣椒籽 2 大匙

烤麩（或豆腐，如果使用的話）的調味料：

鹽 ½ 小匙

白胡椒粉 ½ 小匙

蘑菇調味料 ½ 小匙

糖 ½ 小匙

生抽 ½ 小匙

純素蠔油 ½ 小匙

芝麻油 1 大匙

酒 1 大匙

玉米澱粉 1 大匙

湯的調味料：

鹽 1 小匙

白胡椒粉 1 小匙

蘑菇調味料 1 小匙

糖 1 小匙

生抽 1 小匙

純素蠔油 1 小匙

美極鮮醬油 1 小匙

香醋 2 小匙

芝麻油 1 大匙

酒 1 大匙

老抽（增加顏色) 2 - 3 小匙

玉米澱粉漿：

2 大匙玉米澱粉加 2 大匙水拌合匀，作為湯汁勾芡之用

做法 :

1 將雪耳放在一碗溫水（約 40 - 50°C）中浸泡約半小時（中間翻轉一至兩次），然後倒掉水並仔細沖洗乾淨。泡好的雪耳應該會膨脹起來並且顏色變白。用鋒利的小刀，切除中間深黃色較硬部分。將其餘的雪耳盡可能切成細長條或小塊。

2 將乾香菇用溫水蓋著浸泡 10 分鐘至軟化。倒掉水，把香菇沖洗乾淨，加進 700ml 新鮮溫水（約50°C）中浸泡 2 小時或置冰箱中讓其浸泡過夜。2 小時後，取出泡好的香菇，擠乾水分，然後切成細條。倒出 500ml 的浸泡香菇水，稍後加入高湯中。

3 將粉絲用冷水泡軟（約 30 分鐘），然後切成小段，短到能裝進大湯匙，這樣喝湯時粉絲就不會長長地留在勺子外面。

4 金針菇切去底部，其餘部分沖洗乾淨，用乾淨的茶巾擦乾，切成短段。

5 將烤麩橫切薄片，再切成細條，與烤麩的調味料一起拌匀醃製。

6 將香菜洗淨並切碎。

7 大鍋中倒入 500ml 泡香菇的水，然後加入 2000ml 清水、薑片、2 大匙酒、雪耳、香菇絲，蓋上鍋蓋，煮沸，以中小火煮一小時。

8 以中火加熱煎鍋，下 1 大匙油，加入切段的金針菇。中火輕輕炒至金黃，轉小火，加入 1 小匙 *自製椒鹽調味粉，拌炒均勻，然後倒入碗中。

9 將鍋子擦乾淨，中火加熱，下 1 大匙油，放入烤麩條，煎炒至每面金黃，盛入碗中。

10 高湯煮一小時後，取出薑片，加進湯的調味料，拌勻，然後加入粉絲、金針菇和烤麩條，再拌勻，蓋上鍋蓋，煮沸，然後用中火再煮幾分鐘。

11 把湯重新滾開，用湯匙攪拌玉米澱粉漿至光滑，然後加入湯中勾芡，期間輕輕攪拌，以免沾黏鍋底。

12 嚐嚐試味，舀入碗中，配香菜和醋，端上後看看大家的反應！

P. S. 自製烤麩的連結在這兒 👈

Vegan Radish Cake | All Year Round Delicious Dim Sim 素蘿蔔糕 | 全年美味點心

noreply@blogger.com (Rice Bowl Tales 有碗話碗) — Sun, 18 Feb 2024 12:13:00 +0000

Chinese Radish cake (also known as turnip cake), or Lo Bak Go, is one of the most popular Cantonese dim sim dishes as well as a Chinese New Year favourite.

蘿蔔糕是一款廣受歡迎的粵式點心，也是農曆新年期間必備和最為人愛的賀年食品之一。

The ingredients for a traditional Chinese Radish Cake typically include cured pork sausage and dried shrimps or dried scallops.

I have adapted a delicious vegan version of the recipe for many years already, well loved by my family and friends; with ingredients such as dried shiitake mushrooms and preserved radish to act as the ultra meaty and umami counterparts. Using the lightly fried Enoki mushrooms in my homemade salt and pepper sprinkle also helps to replicate the seafood flavours.

This is a simple and easy to make Chinese Radish Cake. It has an amazing texture and depth of flavour. You can enjoy it for breakfast, as a light meal or snack; serving it on its own, or with congee, hot tea, and chilli sauce.

傳統中式蘿蔔糕的原料通常包括醃製豬肉香腸和乾蝦或乾貝。這些年來，我一直在研究美味的純素版本食譜，直至深受家人和朋友的喜愛才滿意。用乾香菇和蘿蔔條乾作為取代醃肉的口感和滋味。我用自配的椒鹽粉拌炒一下煎煸過的金針菇增加鲜美，還略帶海鮮的味道。

這是一款簡單易做的蘿蔔糕。它有很多著令人欣喜的口感和多層的美味。你可以將它作為早餐、簡便午餐或小吃；更可以用來下粥、品茗熱茶和蘸沾辣椒醬一起食用。希望你不會錯過這食譜。

( for the Chinese translation please scroll down

中文翻譯文字在下方)

Chinese Radish Cake (Vegan)

(makes 1 large size loaf tin, you can use any containers that you have, round or rectangular, as long as they can fit into your steamer)

Ingredients:

Flour Mixture (the batter) :

1¾ cup rice flour

¼ cup wheat starch

½ tbsp corn flour

¼ tsp salt

¼ tsp ground white pepper

¼ tsp natural mushroom seasoning

1 tbsp neutral flavour vegetable oil

1½ cup water

Filling Mixture :

40g dried Shittake mushrooms

80g dried preserved Chinese radish strips

200g Enoki mushrooms

1 medium size carrot

Seasoning for the filling mixture :

1 tsp sugar

¼ tsp ground white pepper

½ tsp natural mushroom seasoning

½ tsp light soy sauce

1 tbsp vegan oyster sauce

1 tbsp sesame oil

1 tbsp rice wine

½ tsp * homemade salt and pepper seasoning

for frying: 2 tbsp neutral flavour vegetable oil

* Homemade Salt and Pepper seasoning

( make and keep this in a jar and use it when you need it next time) :

2 tbsp salt

1 tbsp ground white pepper

1 tbsp ground Sichuan pepper

1 tbsp sugar

1 tsp natural mushroom seasoning

½ tsp five spice powder

2 tbsp chilli flakes

For the radish :

1 medium size Chinese white radish (about 450 - 600g )

½ cup soaked mushrooms water

¼ tsp salt

1 tsp sugar

½ tsp ground white pepper

Method :

1 Soak the dried Shiitake mushrooms in warm water for 5-10 minutes until softened. Discard the water, wash and rinse the mushrooms thoroughly before soaking in fresh warm water (about 50°C ) for 2 hours. Keep the soaking water. Wash the dried radish then soak for an hour.

2 In a large bowl, whisk together the ingredients for the flour mixture until combined and then leave to one side.

3 Mix the seasoning for the filling mixture in a bowl. Squeeze out the water from the shiitake mushrooms, dice into small cubes. Pat dry the preserved radish strips and dice into small cubes. Peel and grate the carrot.

4 Cut off the bottom part of the Enoki mushrooms, rinse the rest of the mushrooms well and pat dry with clean tea towel, cut into short sections.

5 Peel the Chinese radish. Grate or cut into strips ( I did half and half ).

6. Grease the loaf tin or any container all over before lining the bottom with parchment paper, brush the top of the paper with oil too.

7 Heat a frying pan over medium heat with 2 tbsp oil, add in the sectioned Enoki mushrooms. Gently sauté over medium high heat until golden, turn down to low heat, add in ½ tsp of the * homemade salt and pepper seasoning and toss evenly together before emptying into a bowl.

8 Wipe clean the same pan, heat ½ tbsp oil over medium heat, add the diced Shiitake mushrooms, preserved radish, fry together for a few minutes to cook off the water and brown on the edges, then add the grated carrots to fry together for a bit before adding in rest of the seasonings for the filling mixture and stir fry until everything is softened and cooked through. Add 1 - 1½ tbsp soaked mushrooms water if the sauce becomes too dry. When finished frying, empty the filling mixture onto a plate.

9 Wipe clean the pan, put the radish in with the seasonings and mushroom water (see ‘for the radish’ in the ingredients list). Bring to the boil, turn down to simmer over a low heat for 10 minutes until the radish becomes translucent. Turn the radish over every few minutes to help cook evenly.

10 Once the radish is cooked, stir the flour mixture (batter) again until smooth. Empty the hot radish with the liquid into the batter immediately and stir to combine, this will help to cook the batter a little bit. Then add all the cooked filling mixtures and stir everything together well. Brush a little oil on the pan, pour the whole mixture back into it, stir over low heat to cook the batter mixture until thickened - this only takes a few minutes. Turn off the heat.

11 Empty the radish cake mixture into the lined loaf tin. Use a soft and flexible silicone spatula to press it in evenly, making sure the cake mixture is firmly packed down, level and fit into all corners, to ensure there won’t be any holes or gaps between the fillings. Cover the top and the side with a piece of foil.

12 Fill the steamer with water to the maximum height possible and bring to the boil. Place the Radish cake inside, cover and steam on high heat for 50 minutes, or until you can insert a wooden skewer into the centre which comes out clear (a little bit of sticky translucent cooked flour is ok). Alternatively, use a thermometer to check the internal temperature of the radish cake, the centre should be around 98°C/210°F. Check level of the water half way and refill it if needed.

13 Lift the cake out and let it cool completely, then cover and store in the fridge overnight to firm up (don’t miss this step), before slicing into ½ inch thick pieces the next day. then sliced ¼ of it to pan-fry, and kept the rest in the fridge.

14 Pan fry the slices in a non-stick or a well seasoned flat pan with 1-2 tbsp oil over medium heat, frying until golden on both side. Garnish with pea shoots, toasted sesame seeds, chopped coriander or spring onions (optional). Serve with congee, hot tea, and chilli sauce.

蘿蔔糕（純素）

（這材料可以製作 1 個大吐司麵包模具的份量，你可以用手上擁有的任何容器，圓形或長方形，只要它們能够放進你的蒸籠即可）

材料：

粉漿（粉糊）：

粘米粉 1¾ 杯

小麥澱粉 ¼ 杯

玉米粉 ½ 大匙

鹽 ¼ 小匙

白胡椒粉 ¼ 小匙

天然蘑菇調味料 ¼ 小匙

無味植物油 1 大匙

水 1½ 杯

饀料：

乾香菇 40g

乾蘿蔔條 80g

金針菇 200g

中等大小的红蘿蔔 1 根

餡料的調味料：

糖 1 小匙

白胡椒粉 ¼ 小匙

天然蘑菇調味料 ½ 小匙

生抽 ½ 小匙

素蠔油 1 大匙

芝麻油 1 大匙

米酒 1 大匙

* 自製椒調鹽味粉 ½ 小匙

煎炒用：無味植物油 2 大匙

* 自製椒鹽調味粉 :

（餘下的調味料保存在瓶子裡，留作下次再需要時使用）：

鹽 2 大匙

白胡椒粉 1 大匙

花椒粉 1 大匙

糖 1 大匙

天然蘑菇調味料 1 小匙

五香粉 ½ 小匙

乾辣椒籽 2 大匙

煮蘿蔔：

中等大小的白蘿蔔 1 條（約450 - 600克）

浸泡香菇的水 ½ 杯

鹽 ¼ 小匙

糖 1 小匙

白胡椒粉 ½ 小匙

做法：

1 在一個大碗中，將粉漿混合物（粉糊）的成分攪拌在一起，直到完全混合，放在一旁備用。

2 將乾香菇用溫水浸泡 5-10分鐘至軟化。倒掉水，徹底清洗乾淨，然後用新鮮的溫水（約 50°C）浸泡 2 小時。保留浸泡的水。將乾蘿蔔洗淨，然後浸泡一小時。

3 將餡料的調味料放入碗中拌匀。將香菇中的水分擠出，切小丁。將乾蘿蔔條按乾，也切小丁。將紅蘿蔔去皮並刨成絲。

4 把金針菇底部切掉後洗乾淨，用乾淨廚巾吸乾水分，切成小段。

5 將白蘿蔔去皮。刨絲或切成幼條 (我刨一半，切一半)。

6 在麵包模具或容器上刷，然後在底部鋪上烘焙紙，在紙的上方也刷油。

7 以中火加熱煎鍋，下 2 大匙油，加入切段的金針菇。用中火輕輕煎炒至金黃色，轉小火，加入 ½ 小匙 * 自製椒鹽調味粉，兜拌均勻，然後倒出進小碗中。

8 抹乾剛用的鍋，中火燒熱 ½ 大匙油，加入香菇丁、蘿蔔乾一起炒幾分鐘，將水份煮至邊緣焦黃，然後加入胡蘿蔔碎一起炒。加入其餘的調味料作為餡料，攪拌直至所有東西都軟化並煮熟。如果醬汁太乾，加入 1 - 1½ 湯匙浸泡蘑菇的水。煎完後，將餡料倒到盤子上。

9 將鍋子擦乾淨，加進蘿蔔、調味料和泡香菇水（請參閱食材表中的「煮蘿蔔」）。大火燒開，轉小火煮 10 分鐘至蘿蔔半透明。每隔幾分鐘翻動一下，以幫助均勻煮透。

10 蘿蔔煮熟後，再次攪拌粉漿（粉糊）直至光滑。然後馬上將熱蘿蔔和湯汁倒入粉漿中，攪拌混合，這將有助於粉糊稍微煮熟。進而加入所有煮熟的餡料並全部攪拌均勻。在鍋子上擦點油，將整個粉糊混合物倒回鍋中，用小火攪拌，煮至變稠 —— 只需要幾分鐘。關火。

11 將煮過的蘿蔔糕粉漿倒入已鋪好烘焙紙的麵包模具中。用柔軟有彈性的矽膠抹刀將其均勻壓入，確保糕糊按實、平整並貼合各個角落，盡量讓餡料之間不會有任何孔洞或間隙。用一塊鋁箔紙包著上方和四邊。

12 將蒸籠加水至盡可能高的位置並煮沸。將蘿蔔糕放入，蓋上鍋蓋，大火蒸 50 分鐘，或用木籤插入中間，抽出來没粉糊便行了（一點點半透明的黏糊是可以的）。或者，使用溫度計檢查蘿蔔糕的內部溫度，中心溫度應約為 98°C/210°F 便成。中間查看水位，必要時重新加水。

13 將蘿蔔糕取出，讓它完全冷卻，然後放入容器，蓋上蓋子，放入冰箱隔夜好讓結實和入味（不要錯過這一步），第二天切成 ½ 吋厚的方塊。我這裡因為要給大家看完成品的樣子，所以只等了 2 小時放涼，便切開四份，拿了 ¼ 去煎，剩下的就放進冰箱了。

14 將切片的蘿蔔糕放入不沾的平底鍋中，加入 1-2 大匙油，以中火煎至兩面金黃。用豆苗、烤芝麻、切碎的香菜或蔥裝飾都行（可選）。搭配粥、熱茶和辣椒醬一起享用。

Rice Bowl Tales

如何製作魔法烤麩：最萬用的中式麵筋食譜（第一集）How to Make Magical Kao Fu: The Most Versatile Chinese Wheat Gluten Recipe (Part 1)

越過沙灘的風景：德文郡（Devon）深度慢遊，6 個值得探尋的美麗秘境 | Beyond the Beach: A Slow Travel Guide to 6 of Devon’s Hidden Gems

味覺的歸途：在香港寺院素食與親情間，找尋純素料理的初心 | Hong Kong Temple Food & Family : A Vegan Journey Home

新版羅漢齋 The Ultimate Modern Buddha’s Delight

2026 九款新春吉祥賀年素菜食譜 Nine Auspicious Vegan Dishes for Lunar New Year 2026

腐皮素燒鵝 Beancurd Sheet Vegan Roast Goose

The Ultimate Christmas Gravy (vegan) 黃金聖誕烤汁（純素）

The Ultimate Christmas Dinner Pie (Vegan) 聖誕闔家歡聚派｜純素

🎄 Tips for the Christmas Dinner Pie

🎄 聖誕節慶派小貼士 :

Easy Lotus Paste Snow Skin Mooncake 簡易白蓮蓉冰皮月餅

Easy & Delicious (EP. 3) ~ Vegan Crispy Rice Paper Rolls 簡單又美味 (第三集) 純素香脆米紙卷

Five Spice Vegan Joong (Zongzi) ~ Aromatic Bamboo Leaves Rice Dumplings 五香素滷肉糉子

Easy & Delicious (EP. 2) ~ Light, Healthy & Crispy Vegetable Pancakes 簡單又美味 (第二集) 少油酥脆蔬菜煎餅

Easy & Delicious (EP. 1) ~ Mini Pan Fried Buns 簡單又美味 (第一集) ~ 迷你水煎包

60 分鐘做好最圓滿金黄酥脆煎堆 The Perfectly Round & Golden Sesame Balls in 60 minutes

Healthy, Smooth & Pure Lotus Seed Paste 健康幼滑純正白蓮蓉餡

Beautiful Snow Skin Mooncake 美麗白蓮蓉冰皮月餅

Simple and Delicious Japchae | A Korean Noodles Dish 簡單又美味的韓式雜菜拌冬粉

How to make Dim Sum Cheung Fun - Steamed Rice Rolls 如何做點心腸粉

How to make Dim Sum Cheung Fun - Steamed Rice Rolls( for the Chinese translation please scroll down中文翻譯文字在下方)

Better Than Shark Fin Soup (Vegan) 美味養生素魚翅羹

Vegan Radish Cake | All Year Round Delicious Dim Sim 素蘿蔔糕 | 全年美味點心

How to make Dim Sum Cheung Fun -
Steamed Rice Rolls

( for the Chinese translation please scroll down
中文翻譯文字在下方)