Happy Tuesday dear all..
I cook everyday and sometimes really don't know what shall I cook. I think this is a common doubt for all cooking mommies. This morning, I also wondered what shall I prepare for my 28mo gal and finally cooked the followings....
Breakfast: Sweet Potato Doughnut and fresh milk
Lunch and Dinner: Steam tomato cheesy rice
Teatime: Barley Tofu Skin Dessert with egg
蕃薯甜甜圈
材料：(8個小甜甜圈）
65克 煮熟的蕃薯（任何番薯都可以）
2 湯匙 / 20克 低筋麵粉/蛋糕粉
1/2 湯匙 / 5克 太白粉/馬鈴薯澱粉
1/2 湯匙/ 5克全脂奶粉（可以使用任何豆粉）
做法：
1 ）把一條連皮的紫色番薯放進沸水中煮15分鐘（或至軟）
2 ）去皮並壓成泥然後稱好分量。
3 ）加入麵粉，太白粉和奶粉，攪拌均勻，形成麵團。
4）把麵團分成8份同等量（12克），搓揉成一條直棒，然後連接兩端在一起，形成一個圈圈。
5 ）把平底不粘鍋加熱（非常非常小火）（無需放油） ，將甜甜圈放在鍋上，蓋上蓋子。燜煮1-2分鐘，然後翻另一邊，再蓋上蓋子燜煮1-2分鐘或至兩面金黃色即可。
Sweet Potato Doughnuts
Ingredients:
65g cooked mashed sweet potato
2 tbsp / 20g all purpose flour / cake flour
1/2tbsp / 5g potato starch
1/2 tbsp / 5g milk powder (or can use any soy milk powder)
Steps:
1) boil sweet potato (with skin on) in boiling water for 15mins
2) peel and mash the cooked sweet potato
3) add in flour, potato starch and milk powder, mix well and form a soft dough
4) divide dough into 8 equally portions (12g each), roll into sticks, then connect both ends together and form a ring
5) heat non-stick pan with very small fire (no oil needed), place the doughnuts on the pan and cover with lid for 1-2mins. Over turn another side and pan cook 1-2 mins or till golden brown.
Steam Tomato Chicken Rice
Ingredients: (2 servings)
4 tbsp white rice (soak 30mins)
4 cherry tomatoes
10 cherry tomatoes (to blend with 2 tbsp water)
1 pc Brown Button mushroom
4 pc Chicken drummets (marinate with pepper powder and grape juice for 30mins)
dash of pepper powder
Steps:
1) Blend 10 cherry tomatoes with 2 tbsp water, sieve away skin and seeds.
2) Place soaked rice in 2 casserole bowls, follow by cherry tomato juice, chicken, mushroom and cut tomato.
3) shred the cheddar cheese as topping.
4) Steam with high heat for 20mins.
番茄奶酪蒸飯
材料： （ 2貝比份）
4湯匙白米（浸泡30分鐘）
4顆櫻桃番茄
10顆櫻桃番茄（+2湯匙水，用果汁機攪拌）
1個鮮蘑菇
4件雞翅腿（用胡椒粉和葡萄汁醃30分鐘）
花椒粉幾許
做法：
1 ）用果汁機把10顆櫻桃番茄和2湯匙水攪拌均勻，然後過篩掉皮和籽。
2）將浸泡過的白米倒入2個砂鍋碗，順序放入以下材料櫻桃番茄汁，雞翅腿，蘑菇，切半的櫻桃番茄。
3 ）用刨絲器把切達乾酪刨在上面。
4 ）大火蒸20分鐘即可。
Barley TofuSkin Dessert
Ingredients:
3 pcs Tofu Skin (腐竹皮)
1/2 pack Barley （薏米）
1 pack Ginko （白果仁）
4 pcs hard-boiled eggs （雞蛋）
2-3 pcs white fungus (雪耳）
natural rock sugar to taste
Steps:
1) boil 1/2 big pot of water
2) soak the white fungus for 15mins, cut away hard part
3) add in barley and white fungus to the boiling water
4) wash and tear the tofu skin, put in when the water is boiling
5) cook the eggs in a separate pot for 5 mins, remove shell, set aside (add in the dessert 10mins before off fire)
6) add in ginko 10mins before off fire
7) Cook the dessert in medium heat for 15mins, then turn to small heat for 30-45mins)
8) add in natural rock sugar and off fire. Can be served hot or cold
