22/11/2017 蘭花巧克力果凍/燕菜

Easy Banana Pancake

Ingredients:

1 banana (45g without skin)

1 egg (53g without shell)

1 tbsp plain flour (10g)

Steps:

1) blend banana and egg till smooth. Add in flour and stir well with a spoon.Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) use measurement spoon to scoop 1 tbsp batter on the pan until no more space.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

45克成熟的香蕉（我用1條中等大小的香蕉）

53克 全蛋液（我用大的雞蛋）

1湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

橙汁雞

材料：

雞腿/雞翅膀 2个

甜橙汁 1粒

甜橙切片

海鹽 適量

胡椒粉 適量

玉米粉 1/8茶匙

做法：

1）食材準備好。

2）平底鍋加入玄米油/米糠油，放入雞腿/雞翅膀，煎至兩面金黃色。

3）把玉米粉拌入甜橙汁、倒入煮至甜橙汁稍微濃稠。

4）撒入海鹽和胡椒粉，起鍋放在甜橙片上即可。

Orange chicken 

Ingredients:

2 pcs Chicken drumsticks / chicken wings

1pc Sweet orange (blend and get the juice with little pulps)

1-2 Sweet orange slices

Sea salt to taste

dash of Pepper powder

1/8 tsp Corn starch

Steps:

1) standby all ingredients.

2) heat pan and add in rice bran oil, pan fry chicken till both sides light golden brown.

3) Mix the corn starch into the sweet orange juice and pour it into the pan, cook till sauce is thicken.

4) add in sea salt and pepper powder, place on the orange slice and done.

蘭花巧克力果凍/燕菜

材料：

（藍色部分）

150ml 蘭花水（蘭花汁 + 清水） 
（蘭花汁預先煮好：5朵蘭花加少許水煮滾1分鐘即可熄火，浸泡越久顏色越深。）
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（巧克力部分）
100g 熱水
10克 無糖純可可粉
200ml 鮮奶
1茶匙 燕菜粉
1/4茶匙 果凍粉
25克 砂糖

做法：

1）首先把所有蓝色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把把煮好的蘭花燕菜入模具，送入冰箱速凍。

3）等待同時，把可可粉加入热水，搅拌至溶解。然后把巧克力部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的巧克力燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

I am using Japanese Agar-agar and Instant Jelly powder

Blue Pea Flower Agar-agar

Ingredients:

(A: Blue portion)

150ml blue pea flower water (Blue pea flower juice + water)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: Chocolate portion)

100g hot water
10g pure cocoa powder

200ml fresh milk / uht milk

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

Preparation:
Blue Pea Juice pre-cooked: 5 nos of blue pea flowers cook with some water and boil for 1 minute then turn off the fire, the longer time the flower soaking the deeper color it will be.

Steps:

1) Start with the blue portion, put all ingredients A into a small pot, mix well and bring to a boil.

2) pour the cooked ingredients A into moulds, then put in the fridge for a faster cooling.

3) While waiting for it harden, add cocoa powder into the hot water. Stir till dissolved then pour into another small pot by adding all other ingredients B, mix well and bring to a boil too. 

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the blue pea flower agar-agar. Pour in the chocolate agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.