Good day dear all mummies...
What a wonderful day with a brand new day again...
Learning to appreciate is to increase more fun and happiness in life!!
Breakfast : wholemeal bread, hard-boiled egg, grapes and fresh milk
Lunch and dinner : Cloud Ear mushroom meat Rice with sweet corn
Teatime: Potato CHIPS/crackers and rock melon juice
Breakfast : wholemeal bread, hard-boiled egg, grapes and fresh milk
Wood ear mushrooms is very high in protein and low in calories.
In a cup of serving of wood ear mushrooms has
~80 calories
~less than 1g of fat
~2.6g of protein
~19.6g of dietary fiber
~1.7mg iron
Wood ear mushrooms meat Rice with sweet corn
Ingredients:
1/2 cup wood ears mushroom (chopped finely)
50g pork tenderloin (tiny cubed)
1/2 cup sweet corn
1/2 cup sweet corn + 4 tbsp water (Blend well and sieve)
2 cloves garlic (sliced)
1/2 ~ 1 tsp amino liquid
dash of pepper powder
1/2 cup of white rice (pre-soaked 7 hours)
Steps:
1) Blend the sweet corn with water, sieve away corn skin
2) heat pan, add some oil, sauteed garlic till fragrant
3) add in meat and stir fry for a while
4) add in wood ears mushroom and stir fry for a while too
5) add in liquid amino and dash of pepper
6) stir fry 30 seconds and off fire, add in the sweet corn kernel and mix well
7) pour the blended corn puree into the rice, follow by the stir fried meat and mushroom on the surface
8) steam the rice under high heat for 10-15mins
9) ready to serve warm
Potato CHIPS
(recipe adapted from Carol)
Ingredients:
200g cooked mashed potato
70g potato starch
20g shredded cheddar cheese
25g grapeseed oil / any vege oil
dash of black and white pepper powder
Steps:
1) peel, cut the potato into slices and cook in boiling water for 10mins, drain away water and mash it
2) add in shredded cheddar cheese while still hot
3) after cool down a bit, add in oil, pepper powder and potato starch, mix well and form a soft dough
4) lay a food wrap on table, place the dough on top of the food wrap. Lay another sheet of food wrap to cover the dough
5) use a roller pin to roll the dough into flat 0.2-0.3cm thick and rectangular shape
6) use knife to cut into neat square or any shape by using cookie cutter
7) carefully and gently take up every pieces and lay them on non stick baking sheet or parchment paper which laid on the baking tray
8) bake at pre-heated oven of 170'C for 15-18mins, then reduce to 150'C for 5 mins, finally let the chips sit in the oven till cool down.
9) keep chips in air-tight container and consume freshly
p/s: as my baking tray does not fit in all the chips, I kept the remaining dough in cling wrap, stored it in the FREEZER for next baking...Just thaw and bake... (frozen dough can be kept for 1 week)
21/8/2015: Dear mummies...I have tested to bake the remaining dough today and it was not successful due to the dough was too wet and hardly to manage it. Therefore, please bake the potato chips on the same day and not to keep the dough.
馬鈴薯脆餅
(食譜改篇於Carol老師）
材料:
馬鈴薯泥200g
太白粉70g
車打起司絲20g
沙拉油25g
黑和白胡椒粉 隨意
做法:
1.將馬鈴薯去皮切成片狀放入滾水煮10分鐘至軟。
2.煮軟的洋芋將水倒乾淨,用叉子壓成泥,趁熱加入車打起司絲，攪拌均勻。稍微放涼一些待用。
3.把沙拉油，胡椒粉和太白粉加入馬鈴薯泥中用手慢慢揉成一個均勻的團狀。
4.桌上鋪一張保鮮膜,將調好的馬鈴薯泥放上,再鋪上一張保鮮膜覆蓋麵團。
5.用手稍微壓扁,再用橄麵棍桿開成為一張厚約0.2~0.3cm的麵皮。
6.用刀將麵皮分割成為整齊的片狀或用其它形狀的餅乾模壓出。
7.一片一片輕輕拿起（一定要非常小心和輕輕哦~），整齊排入不沾烤布(紙)上。
8.放進已經預熱到170度c的烤箱中烘烤15-18分鐘,再將溫度調整為150度烘烤5分鐘,然後關火用餘溫悶到涼即可。 (時間依照餅乾厚度適當調整,不要烤焦哦~)
9.放涼的馬鈴薯脆餅放密封罐保持乾燥。(一次不要做太多,趁新鮮食用完畢)
18/8/2015
備註：我的烤盤不能放完所有的面皮，所以，我把剩下的麵皮揉成團，用保鮮膜包好，存入冷凍庫。下次再退冰烘烤。 （可以收一個星期）
21/8/2015
備註：親愛的媽咪們......今天我測試烤剩下的麵團，可是不成功。由於麵團太濕並且很難成型。因此，請當天務必烘烤完所有的馬鈴薯脆餅麵團。
剩下的麵皮揉成團
一片一片輕輕拿起，整齊排入不沾烤布(紙)上。
用刀將麵皮分割成為整齊的片狀
桌上鋪一張保鮮膜,將調好的馬鈴薯泥放上
用叉子壓成泥,趁熱加入車打起司絲
煮軟的馬鈴薯將水倒乾淨
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