k9/2/2018 TGIF simple bento day

基础奶油白酱

材料:

30克 无盐奶油

30克 高筋面粉

300-350克 水 / 奶

1/2茶匙 海盐（我没放，因为要收在冷冻。如果马上吃的，可以放。如果要加起司，减盐的分量哦）

1）奶油放在小锅，小火煮至融化。

2）倒入过篩了的面粉，快速搅拌均匀。

3）倒入水/奶，不停搅拌。喜欢稠的就放少点水，喜欢稀的，放多点水。煮滚后就可以熄火了。

加入车达起司，黑胡椒 --- 起司酱

加入蘑菇泥，黑胡椒 --- 蘑菇酱

加入菠菜泥 --- 菠菜酱

任何蔬菜泥都可以加入!!! 很百搭和方便的基础酱哦!!!!大家学起来吧！

Basic White Sauce

Ingredients:

30 grams unsalted butter

30 grams of high protein flour

300-350 grams of water / milk

1/2 tsp sea salt (I did not put, because I will freeze it for next use for the remaining. If serve immediately, can put salt. If you want to add cheese, reduce some salt too.)

Steps:

1) Place butter in a small pot, cook with small fire till butter melts.

2) Pour in the sifted flour and stir well.

3) Pour in water / milk and keep stirring. Put less water if you like thick sauce; put more water if you like watery sauce. Off fire once it boils.

Add cheddar cheese, black pepper --- cheese sauce

Add blended mushroom, black pepper --- mushroom sauce

Add blended spinach ---- spinach sauce

Any blended vegetable can be added !!! Quick and convenient basic sauce when needed.

Baked chicken drummet 

Ingredient:

3 chicken drummets

 ( i use Kee-Song brand)

1/4 tsp Garlic Powder OR 2 gloves garlic (crushed)

1/4 tsp liquid amino

1 tsp honey

dash of pepper powder

Steps:

1) Marinate the drumstick with all the ingredients for 20mins or more or overnight

2a) Preheat oven to 190 degrees C. Bake for 20 minutes till golden brown.

2b) pan fry with some oil under small fire till golden brown.

烤小雞腿

材料：

3隻小雞腿（我用櫻花雞）

1/4 茶匙天然醬油（我用液體氨基）

1茶匙 蜜糖

胡椒粉 適量

1/4茶匙 蒜粉 / 一些 蒜泥

做法：

1）把蒜泥和雞腿一起放入一個碗裡，倒入醬油，胡椒粉和蜜糖，放入冰箱冷藏室醃約20分鐘或隔天再烤也可以

2a）烤箱預熱至190 ℃， 烘烤大约20分鐘至金黄色即可。

2b）或直接放入少许油的锅，小火煎至金黄色即可。

甜菜根牛奶果凍/燕菜

材料：

（红色部分）

150ml 甜菜根水（甜菜根汁 + 清水） （可以用任何水果或蔬菜代替相等的水分量）

1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（白色部分）
150ml 鮮奶
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
10克 砂糖

甜菜根汁預先煮好：
一小块甜菜根，切片，加少許水煮滾5分鐘即可熄火，用手料理机打成汁，过筛备用。

做法：

1）首先把所有红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，把白色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。然後把煮好的牛奶燕菜倒入。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

Beetroot Milk Agar-agar

Ingredients:

(A: Red portion)

150ml beetroot water (Beetroot juice + water) (Can be substitute by any fruit/vegetable juice)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: White portion)

150ml fresh milk / uht milk

1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

10 grams of sugar

Preparation:
Beetroot Juice pre-cooked: a small portion of beetroot, slice it then cook with some water and boil for 5 minutes then turn off the fire, use hand blender to blend it into juice, sieve and ready to be used.

Steps:

1) Start with the Red 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, put all ingredients B into another small pot, 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 beetroot agar-agar. Pour in the milk agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.