tag:blogger.com,1999:blog-23583934829881683322024-02-15T04:54:46.592+08:00影。像。生。活生活若只有文字,未免太過無趣。多些色彩、多些影像,生活會更精采。This is Kuanming Style!Unknownnoreply@blogger.comBlogger804125tag:blogger.com,1999:blog-2358393482988168332.post-46530307411605921612023-10-26T16:33:00.004+08:002023-10-26T20:38:17.884+08:00簡單的萬聖節料理【鬼鬼肉醬飯】 Ghosty Meat Sauce Rice - 差不多食譜<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegVN92oEFJQDgad16Q1Cdw_RF1BM5939eHR-cOU3068gn3jvXtPjXdiu_HCExEJm1zZFjUkyw63dsENUhkHK18FuehpLbaRC-Xn8QTIb3DmhY5XwNkDzCwFNZd7j5hNRttPMcVwIlVvSveYkLddJEp2uiVl2FX4kq8w9w8oSFBwfRJ6o-2OrokKQUgk0/s2731/%E9%AC%BC%E9%AC%BC%E8%82%89%E9%86%AC%E9%A3%AF%E5%B0%81%E9%9D%A2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2731" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegVN92oEFJQDgad16Q1Cdw_RF1BM5939eHR-cOU3068gn3jvXtPjXdiu_HCExEJm1zZFjUkyw63dsENUhkHK18FuehpLbaRC-Xn8QTIb3DmhY5XwNkDzCwFNZd7j5hNRttPMcVwIlVvSveYkLddJEp2uiVl2FX4kq8w9w8oSFBwfRJ6o-2OrokKQUgk0/w506-h640/%E9%AC%BC%E9%AC%BC%E8%82%89%E9%86%AC%E9%A3%AF%E5%B0%81%E9%9D%A2.jpg" width="506" /></a></div><br /></div><div style="text-align: left;">還在煩惱萬聖節不知道怎麼搞定小朋友?您可能會需要這份簡單快速的「鬼鬼肉醬飯」,而且要把那幾隻小鬼交給小朋友自己去做。如果小朋友不吃辣的話,記得換不辣的肉醬罐頭。話不多說,直接看材料做法。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">「鬼鬼肉醬飯」差不多需要這些材料:(約2人份)</div><div style="text-align: left;"><ul style="text-align: left;"><li>辣味肉醬罐頭(85g) ...... 2罐</li><li>洋蔥 ...... 1/2顆</li><li>番茄醬 ...... 約1-2大匙(依顏色及口味調整)</li><li>水 ...... 適量(大約100ml)</li><li>白飯 ...... 2碗</li><li>海苔 ...... 1片(裝飾造型用)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「鬼鬼肉醬飯」差不多是這麼做的:</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/r8-Iw3J-e8g?si=QccdxzaKyzisLMqs" title="YouTube video player" width="560"></iframe><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">Step 1. 煮肉醬</h3><div style="text-align: left;">先將洋蔥切丁,越細越好。然後把切好的洋蔥,連同辣味肉醬罐頭,一起放到鍋中翻炒,炒出洋蔥的甜味為止。當然,不吃辣的朋友請把罐頭換成原味不辣的肉醬罐頭。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewbEg_cwy8vqR_RdyU43J-RyRDUAZ5_KT-HgyluRNNUceC5_UIG64wbD6WqNXhHjkOZ-8IfC0XXSqA0ox86lSW6LWJBikW0nCIhCM-Xaka9Lk93vpafT-DJ_yP8vQRqZI8PUKqbyaZ1QVWrUR04XcSspk7Tah9qWQGGIK7ocIHIWwnR1u-LabKHeut_U/s3840/%E7%82%92%E6%B4%8B%E8%94%A5%E5%92%8C%E8%82%89%E9%86%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewbEg_cwy8vqR_RdyU43J-RyRDUAZ5_KT-HgyluRNNUceC5_UIG64wbD6WqNXhHjkOZ-8IfC0XXSqA0ox86lSW6LWJBikW0nCIhCM-Xaka9Lk93vpafT-DJ_yP8vQRqZI8PUKqbyaZ1QVWrUR04XcSspk7Tah9qWQGGIK7ocIHIWwnR1u-LabKHeut_U/w640-h360/%E7%82%92%E6%B4%8B%E8%94%A5%E5%92%8C%E8%82%89%E9%86%AC.jpg" width="640" /></a></div><br /><div style="text-align: left;">接下來用番茄醬來做顏色,讓最後的肉醬看起來帶點紅紅的顏色,符合萬聖節的氛圍。當然,也增添了番茄醬的酸甜味。</div><br class="Apple-interchange-newline" /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlIeQURDwk1UzYYwJYALHONvhgysFcFwF8u1B4SZiN-kJAN-G9tBQyIW8AZX58vksa1IrPYSkA4tuOkTxfmpIsXSRtxiyrUjin70zlzPuWoJqx6iDK4kTUlBkaOQRwHej-ySIFEboBZxCP-WJ3IBxt7qV8WCIKSSjwQOP-MwX5hiozh5bk1KxhEA87kE/s3840/%E5%8A%A0%E5%85%A5%E7%95%AA%E8%8C%84%E9%86%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlIeQURDwk1UzYYwJYALHONvhgysFcFwF8u1B4SZiN-kJAN-G9tBQyIW8AZX58vksa1IrPYSkA4tuOkTxfmpIsXSRtxiyrUjin70zlzPuWoJqx6iDK4kTUlBkaOQRwHej-ySIFEboBZxCP-WJ3IBxt7qV8WCIKSSjwQOP-MwX5hiozh5bk1KxhEA87kE/w640-h360/%E5%8A%A0%E5%85%A5%E7%95%AA%E8%8C%84%E9%86%AC.jpg" width="640" /></a></div><br /><div>前面加的番茄醬和肉醬都有點黏稠,加熱之後就更稠了,需要加點水稍微稀釋一點。不用說,往裡面加些水就對了。然後把這鍋肉醬煮開,收到合適的濃稠度就完成了。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbX8vtNThDgLqmbEsWS4MpLiKNodJ9G_exPWyCCefMNvTEHgN_5mf6dxcpoTp1963DFrFiUjAsLUIkTnfoFahMJy30dkZQSiJwcnp1RLMiDCuOlLtOLZTM5IE2tq040CDGd1aGSLdmXtOqz5I-KM_aEH-LnCzP4RjvJVXMGzTi6ns-jxr2TLIRZQJ2GA/s3840/%E7%85%AE%E6%BB%BE%E6%94%B6%E6%B1%81.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbX8vtNThDgLqmbEsWS4MpLiKNodJ9G_exPWyCCefMNvTEHgN_5mf6dxcpoTp1963DFrFiUjAsLUIkTnfoFahMJy30dkZQSiJwcnp1RLMiDCuOlLtOLZTM5IE2tq040CDGd1aGSLdmXtOqz5I-KM_aEH-LnCzP4RjvJVXMGzTi6ns-jxr2TLIRZQJ2GA/w640-h360/%E7%85%AE%E6%BB%BE%E6%94%B6%E6%B1%81.jpg" width="640" /></a></div><br /><div><br /></div><div><h3 style="text-align: left;">Step 2. 放小鬼飯糰裝飾</h3>肉醬煮好後,剩下的都可以交給小朋友自己去裝飾。先挖出一碗飯,這樣方便我們判斷到底吃了多少量。洗乾淨的雙手沾可以直接喝的開水,把飯捏成小鬼的形狀。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPyOYQJqp7QSbKTI4wn1UTmvPjqLXJhGvGFDWsVp17qYd6u3mOAuQ9icVTFtWQKzN_UmerrQkbthyWIDhU8uYu5DHiKTYLLDtymi0RpyQBrQ_cesvEKTeV91hDbo7ZOM1u16jZvKOd8j0ppYXdHIrt1O9IF89rTkEOQRuuojw9XFJqRaYKX6BIl9CUAA/s3840/%E9%AC%BC%E9%AC%BC%E9%A3%AF%E7%B3%B0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPyOYQJqp7QSbKTI4wn1UTmvPjqLXJhGvGFDWsVp17qYd6u3mOAuQ9icVTFtWQKzN_UmerrQkbthyWIDhU8uYu5DHiKTYLLDtymi0RpyQBrQ_cesvEKTeV91hDbo7ZOM1u16jZvKOd8j0ppYXdHIrt1O9IF89rTkEOQRuuojw9XFJqRaYKX6BIl9CUAA/w640-h360/%E9%AC%BC%E9%AC%BC%E9%A3%AF%E7%B3%B0.jpg" width="640" /></a></div><div><br /></div><div>因為沒有人知道小鬼到底是什麼形狀,隨便亂做都很像。至於眼睛嘴巴那些表情,就拿海苔片來剪啦!我覺得這反而是最困難的一個步驟,我甚至得拿鑷子才有辦法把海苔定位。但這是萬聖節料理,做得歪七扭八反倒更加應景。高興就好!</div><div><br /></div><div>做表情剩下的海苔,可以拿來剪一些造型簡單的蝙蝠,以及蜘蛛網,直接鋪在肉醬上面,萬聖節專屬的「鬼鬼肉醬飯」就完成了。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSdmwZAh3lXY8w14meY9ZNElH8FTVy-IMJolKOtVR_2O4L3V9frmimUjS-Hf3LuVC_-UO6hjhckNewof6oaf7q9UDTb5mbxCbQ3lc30hYRjLxpfJyCDBzkmrgiYt51383ZiEzpedOLOxpVOegn81jLQDomopNwmY71uH9YPcqOaJf5zuv-xnYGp2afHY/s3840/%E9%AC%BC%E9%AC%BC%E8%82%89%E9%86%AC%E9%A3%AF%E5%AE%8C%E6%88%90.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSdmwZAh3lXY8w14meY9ZNElH8FTVy-IMJolKOtVR_2O4L3V9frmimUjS-Hf3LuVC_-UO6hjhckNewof6oaf7q9UDTb5mbxCbQ3lc30hYRjLxpfJyCDBzkmrgiYt51383ZiEzpedOLOxpVOegn81jLQDomopNwmY71uH9YPcqOaJf5zuv-xnYGp2afHY/w360-h640/%E9%AC%BC%E9%AC%BC%E8%82%89%E9%86%AC%E9%A3%AF%E5%AE%8C%E6%88%90.jpg" width="360" /></a></div><br /><div><br /><br />最後幫大家精簡一下「鬼鬼肉醬飯」的作法:<div><ol style="text-align: left;"><li>半顆洋蔥切丁備用。</li><li>鍋中倒入肉醬罐頭與洋蔥丁,用中小火慢慢將洋蔥的甜味炒出來。</li><li>加入適量的番茄醬,攪拌均勻後加入適量的水。等水滾起來後,收到有點稠稠的,肉醬就做好了。</li><li>雙手沾開水,把白飯捏成小鬼的形狀,再用海苔剪出小鬼的眼睛和嘴巴做裝飾。</li><li>拿出盤子,鋪上肉醬,放上做好的小鬼飯糰,最後再往旁邊放一些海苔剪出來的蝙蝠和蜘蛛網,就可以拿上萬聖節的餐桌囉!</li></ol><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-66699800099438781132023-10-17T21:58:00.001+08:002023-10-17T21:58:17.024+08:00有點搞怪,不太驚悚的「 #仰望星空派 」 Stargazy Pie - 差不多食譜<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvI7dJ8ejb5eJJmLmIWW9AU22Xl032pWX06KWVC74bjDtzXsJviG2dKHmE5ksPDCN0qTWmROHUSBpLyXv40Z_UY7KGmV3wT85dIuTZZ63iQ4p-R52pmHhFrqDQ3nzY7LyUgvtvhZ9OVs5XkrSX-8kMNAqCc8980tDYUvNae3isN29_n7JdyQGkJAKbOI/s3840/%E4%BB%B0%E6%9C%9B%E6%98%9F%E7%A9%BA%E6%B4%BE%E5%B0%81%E9%9D%A2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvI7dJ8ejb5eJJmLmIWW9AU22Xl032pWX06KWVC74bjDtzXsJviG2dKHmE5ksPDCN0qTWmROHUSBpLyXv40Z_UY7KGmV3wT85dIuTZZ63iQ4p-R52pmHhFrqDQ3nzY7LyUgvtvhZ9OVs5XkrSX-8kMNAqCc8980tDYUvNae3isN29_n7JdyQGkJAKbOI/w640-h360/%E4%BB%B0%E6%9C%9B%E6%98%9F%E7%A9%BA%E6%B4%BE%E5%B0%81%E9%9D%A2.jpg" width="640" /></a></div><div><br /></div>叫了好多年的「仰望星空派」,總算做出第一顆了!紫黑的派皮,韓式泡菜風味的百搭內餡,頂層還有一點點焗烤,加上真的可以啃下去的柳葉魚頭魚尾。如果不放魚頭魚尾的話,這份「泡菜柳葉魚鹹派」其實味道還可以呢!<div><br /></div><div>「仰望星空派」差不多需要這些材料:</div><div><ul style="text-align: left;"><li>派皮</li><ul><li>麵粉 ...... 120g (中筋或低筋都行)</li><li>奶油 ...... 65g</li><li>紫薯粉 ...... 10g</li><li>可可粉 ...... 5g</li><li>鹽巴 ...... 2g</li><li>雞蛋 ...... 1個(約45g)</li></ul><li>內餡</li><ul><li>柳葉魚 ...... 12尾</li><li>食用油 ...... 1大匙</li><li>洋蔥 ...... 半顆</li><li>鴻喜菇 ...... 1包</li><li>韓式泡菜 ...... 1罐 (190g)</li><li>鹽巴 ...... 適量</li></ul><li>起司片 ...... 3張</li></ul></div><div><br /></div><div>模具:三能 活動深菊花派盤 SN5564 (177x150x42mm)</div><div><br /></div><div><br /></div><div>「仰望星空派」差不多是這麼做的:</div><div><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/U-yqhspWAfY?si=ANM9dWCy-3N4Ftsh" title="YouTube video player" width="560"></iframe><br /></div><div><br /></div><div><br /></div><h3 style="text-align: left;">Step 1. 製作派皮</h3><div>為了符合萬聖節的氛圍,先來做個深紫色的派皮。開始就按照正常的派皮,放入120g的麵粉,65g奶油,還有大概2g的鹽巴。再過來,加入10g紫薯粉,還有5g可可粉來調色。紫薯粉和巧克力粉都是用來調色的,如果不調色的話,直接把那些換成麵粉就行。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FvAQRulZ4iUO9pRKKtrmPi_nMzQAPLRCbji9_uCd1Bc7GLwk5Gn9sThqA8KFanSr6ZFBp_pu2jfBPYq4rkiZvgsY74zjaUsZKV51k-BtFJERoG-pMxXyiJJaA3MsgnpBl_ccnfn9gESg0Vc3bCsd7pKPi637yFKGnGB9AtnhRQBTtCCsOhvXIG59lEU/s3840/%E7%A0%82%E7%A4%AB%E7%8B%80%E7%9A%84%E6%84%9F%E8%A6%BA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FvAQRulZ4iUO9pRKKtrmPi_nMzQAPLRCbji9_uCd1Bc7GLwk5Gn9sThqA8KFanSr6ZFBp_pu2jfBPYq4rkiZvgsY74zjaUsZKV51k-BtFJERoG-pMxXyiJJaA3MsgnpBl_ccnfn9gESg0Vc3bCsd7pKPi637yFKGnGB9AtnhRQBTtCCsOhvXIG59lEU/w640-h360/%E7%A0%82%E7%A4%AB%E7%8B%80%E7%9A%84%E6%84%9F%E8%A6%BA.jpg" width="640" /></a></div><br /><div>材料放入大碗中,先用手指將奶油搓開與麵粉混合。慢慢搓,直到把材料搓成像是沙子那樣鬆散的感覺。</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlTjmm7SFi7K4ok3Ppz6PtcTE0UN3tdwz1EuHMsqMAwxOBcqkh2BEaK27RoC1LnkANY0m8noat_n1eNw_Qb96s1ZhH6TM6Nb3m8EXBcngdP2zJAnT4_H6djyYP3viZ9Ie5K4jIaNncMOppqdj3twbVTa5BlpXsM_ogG4fRIrQBC4l5uuCTElvmsvTUdo/s3840/%E5%8A%A0%E5%85%A5%E9%9B%9E%E8%9B%8B.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlTjmm7SFi7K4ok3Ppz6PtcTE0UN3tdwz1EuHMsqMAwxOBcqkh2BEaK27RoC1LnkANY0m8noat_n1eNw_Qb96s1ZhH6TM6Nb3m8EXBcngdP2zJAnT4_H6djyYP3viZ9Ie5K4jIaNncMOppqdj3twbVTa5BlpXsM_ogG4fRIrQBC4l5uuCTElvmsvTUdo/w640-h360/%E5%8A%A0%E5%85%A5%E9%9B%9E%E8%9B%8B.jpg" width="640" /></a></div><br />然後往裡面加一個雞蛋,混合均勻後捏成一個麵團。正常來說,這個量應該是足夠將麵團捏成型的,如果真的太乾,可以適量加點水,只要麵團可以成型就好。</div><div><br /></div><div><br /></div><h3 style="text-align: left;">Step 2. 壓入派盤</h3><div>第二個步驟,相信大家都知道要把派皮弄到派盤上,問題就是怎麼弄?通常你看到的作法,會拿根擀麵棍把麵團擀開,移到派盤上。看起來很簡單,實際操作之後,常常都是到擀開那邊就破光光,失敗告終。這次我就換個方法,直接拿過去就好。</div><div><br /></div><div>真的!把麵團放到派盤上,直接用手推開就可以。手比較大不好施力的話,拿個平底的道具幫忙,像是湯匙。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowsgfnlDgqClv1Z_U_9QEOLXdBOwd39e7GHMaIldW3srMINHqEt4j0-XDVXqshmU_YrKkfDoy3UArtls-MiN3CUKuRHR4ycWMe15QIadk5GLsaBHrQ2dWHYxSi-3MNPpI2_TkSta9ci27AaGFGC06DOk6Np7Kx2s0c9LsMjOe-HoRUxRvcaET33yBC_0/s3840/%E6%8B%BF%E6%B9%AF%E5%8C%99%E5%A3%93%E5%B9%B3%E6%B4%BE%E7%9A%AE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowsgfnlDgqClv1Z_U_9QEOLXdBOwd39e7GHMaIldW3srMINHqEt4j0-XDVXqshmU_YrKkfDoy3UArtls-MiN3CUKuRHR4ycWMe15QIadk5GLsaBHrQ2dWHYxSi-3MNPpI2_TkSta9ci27AaGFGC06DOk6Np7Kx2s0c9LsMjOe-HoRUxRvcaET33yBC_0/w640-h360/%E6%8B%BF%E6%B9%AF%E5%8C%99%E5%A3%93%E5%B9%B3%E6%B4%BE%E7%9A%AE.jpg" width="640" /></a></div><br /><div>儘量把派皮鋪平均,不小心破掉的話,從比較厚的地方拿過來補上就可以。超出去的地方直接抓起來,往薄的地方鋪過去,重點就是把整份派皮的材料全部用完。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqPfEq-kuY50eMVEkfU35y372yavJ8WEnc4jysG3WMdTUzmmeeVgu-IN3XhAMCLRJHwT_I5GMvxCyrsQjSlcOa-i9u8C_plzch6W9faeucZGBE60e0XUgW85NNYWCvtWHCYZT3MIbBqIRxw3QXhdCopGstf8IAAGDcQtDlCwHHDJlPCfDPE5n-3WXdcE/s3840/%E6%88%B3%E5%87%BA%E5%B0%8F%E5%AD%94.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqPfEq-kuY50eMVEkfU35y372yavJ8WEnc4jysG3WMdTUzmmeeVgu-IN3XhAMCLRJHwT_I5GMvxCyrsQjSlcOa-i9u8C_plzch6W9faeucZGBE60e0XUgW85NNYWCvtWHCYZT3MIbBqIRxw3QXhdCopGstf8IAAGDcQtDlCwHHDJlPCfDPE5n-3WXdcE/w640-h360/%E6%88%B3%E5%87%BA%E5%B0%8F%E5%AD%94.jpg" width="640" /></a></div><div><br /></div><div>接下來,拿叉子往派皮底部戳出小孔,預防派皮在烤箱中膨脹翹起來。過來就是把派皮放入烤箱,先用攝氏180度烤10分鐘,15分鐘也可以,先讓它定型。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZewrJG2RF4dH6q40CUjrribr2FvK9dxjbQdBHO2Vk8P3nSQybIIijnhOIvZg_8teab4u9a0wbkwdKEmW9BXHlIrHf2hHaV2puwM28Yb1umhmr-YEcCboHNAa1VYzPnf8Zp8QYfReVSMNuqFkEX60siy701tYuEBgzMap3OkIuU551r1a9o-NxxukdWM/s3840/%E7%83%A410%E5%88%86%E9%90%98.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZewrJG2RF4dH6q40CUjrribr2FvK9dxjbQdBHO2Vk8P3nSQybIIijnhOIvZg_8teab4u9a0wbkwdKEmW9BXHlIrHf2hHaV2puwM28Yb1umhmr-YEcCboHNAa1VYzPnf8Zp8QYfReVSMNuqFkEX60siy701tYuEBgzMap3OkIuU551r1a9o-NxxukdWM/w640-h360/%E7%83%A410%E5%88%86%E9%90%98.jpg" width="640" /></a></div><div><br /></div><div><br /></div><h3 style="text-align: left;">Step 3. 切魚頭魚尾</h3><div>派皮弄好,再來要開始做內餡。開始之前,要先把「仰望星空派」最重要的元素留下來,那就是「魚頭」還有附帶的「魚尾」。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16kpGlRtZ-KXW1PQQywNISXQWcYWBUszoxQiSXiOz_TYv0rAsEaWNAq74aCMNMTI9XkhfZwT55YGaNnei658mKmdClFcAEXSCmwolrMo03xJln7cacm4nN9BLQXfO3axZlhJxwI9sp4T0Y_U9iAxP6bMrrr2dOtIwLeApu3zrp69gek-VuQ51U38aHgw/s3840/%E5%88%87%E9%AD%9A%E9%A0%AD%E9%AD%9A%E5%B0%BE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16kpGlRtZ-KXW1PQQywNISXQWcYWBUszoxQiSXiOz_TYv0rAsEaWNAq74aCMNMTI9XkhfZwT55YGaNnei658mKmdClFcAEXSCmwolrMo03xJln7cacm4nN9BLQXfO3axZlhJxwI9sp4T0Y_U9iAxP6bMrrr2dOtIwLeApu3zrp69gek-VuQ51U38aHgw/w640-h360/%E5%88%87%E9%AD%9A%E9%A0%AD%E9%AD%9A%E5%B0%BE.jpg" width="640" /></a></div><br /><div>好吧!這大概是這份食譜中,最令人害怕的一個步驟。你必須把柳葉魚抓起來,放到砧板上,拿菜刀砍下牠的頭,再切下牠的尾巴。更慘的是,這個動作得重複12次。</div><div><br /></div><div>(旁邊的媽媽看到,冷冷地說:有這麼誇張嗎?啪啪啪爽快解決。)</div><div><br /></div><div>(上面那個括號狀態當然不是我)</div><div><br /></div><div>把頭、尾、身體分開之後,就可以進行下個步驟了。(這句也太敷衍了)</div><div><br /></div><h3 style="text-align: left;">Step 4. 煮泡菜柳葉魚內餡</h3><div>上面我們真的跳太快了,切完柳葉魚,還要切洋蔥跟鴻喜菇。洋蔥就是切絲,切丁也可以,鴻喜菇撕開就行。至於為什麼要這兩個材料?直接用泡菜不就可以壓過魚腥味了嗎?告訴你一個很簡單的原因,份量不夠,泡菜貴啊!</div><div><br /></div><div>洋蔥或許是這個原因,但是鴻喜菇還有一個作用,要利用它的多醣體來讓液體濃稠一點。但是只有一包菇的效果有限,還是要煮乾一點。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTFWNH4V7W8X27POAU9CCdvSpH_KxVLIobBonAaDmKDpraPe5SkOTp3JfR3BdukR9t09vC1sflNYrZyM8XDhGMwAcfJUciDH3m-50uebp83d56AIh3VyA2e5jIXzeeR3ULbeYgt-GvHpLOsDqfWJ_M6nm9pFaIuFzvNngtaBJh2ZcZlqC2CmxejZkSLM/s3840/%E7%85%AE%E5%85%A7%E9%A4%A1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTFWNH4V7W8X27POAU9CCdvSpH_KxVLIobBonAaDmKDpraPe5SkOTp3JfR3BdukR9t09vC1sflNYrZyM8XDhGMwAcfJUciDH3m-50uebp83d56AIh3VyA2e5jIXzeeR3ULbeYgt-GvHpLOsDqfWJ_M6nm9pFaIuFzvNngtaBJh2ZcZlqC2CmxejZkSLM/w640-h360/%E7%85%AE%E5%85%A7%E9%A4%A1.jpg" width="640" /></a></div><br /><div>總之,先在鍋中下點油,把洋蔥和鴻喜菇炒軟。開一罐韓式泡菜,整罐給他倒下去。煮沸後再把柳葉魚身放下去翻炒,把柳葉魚炒熟。洋蔥、泡菜、鴻喜菇和柳葉魚都會一直出水,要把水份收乾一點。</div><div><br /></div><div>這時候需要嚐嚐味道,如果你那罐泡菜不夠鹹的話,自己加些鹽巴調味。</div><div><br /></div><h3 style="text-align: left;">Step 4. 組合仰望星空派</h3><div>再過來的步驟就比較簡單了。把烤到定型的派殼拿出來,把泡菜柳葉魚內餡倒進去鋪平,鋪上起司片。拿焗烤用的那種,或者或牽絲的那種隨你喜歡,這個起司的作用是保護內餡,不會讓頂部烤乾。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHCWBl9qATWzdImfDSorP8UK13mBx-ehjjBc2t-lFQHMkxIucIZMKm4bgSkavUdu_1bWmLtTlVdbxSXngUXdFMzKfstTH-xIZ0Xt9MJfPbgY4-zTm4GjGbUxw3FqmzsvW5anQNp1JVLJTa2nmIklMJ7bj1Lc-1Zh5KCC7GulsSsswWNN8_ds7KGSE6bI/s3840/%E8%93%8B%E4%B8%8A%E8%B5%B7%E5%8F%B8%E7%89%87.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHCWBl9qATWzdImfDSorP8UK13mBx-ehjjBc2t-lFQHMkxIucIZMKm4bgSkavUdu_1bWmLtTlVdbxSXngUXdFMzKfstTH-xIZ0Xt9MJfPbgY4-zTm4GjGbUxw3FqmzsvW5anQNp1JVLJTa2nmIklMJ7bj1Lc-1Zh5KCC7GulsSsswWNN8_ds7KGSE6bI/w640-h360/%E8%93%8B%E4%B8%8A%E8%B5%B7%E5%8F%B8%E7%89%87.jpg" width="640" /></a></div><br /><div>然後,又到了驚悚的時間,拿出你之前切下來的魚頭和魚尾,要完成「仰望」的部分囉!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SbEA_1gh1WJFEgdCyarLH1j9lI-TueGmh1U7LX5WQ5oTquKMuIpBUgYUH4_7ykFjG7mh672JZYxmXRbry5QXk3BC4lQH8hJOkYO2qiNqTFv9nV2k8KZRmjFDPDXHbV6pXbB-x4gW-VnL-aMNKJM6023KMa4aJKLv1cxpKwgXHKkkMWl5FbyMj89SRqI/s3840/%E6%8F%92%E4%B8%8A%E9%AD%9A%E9%A0%AD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SbEA_1gh1WJFEgdCyarLH1j9lI-TueGmh1U7LX5WQ5oTquKMuIpBUgYUH4_7ykFjG7mh672JZYxmXRbry5QXk3BC4lQH8hJOkYO2qiNqTFv9nV2k8KZRmjFDPDXHbV6pXbB-x4gW-VnL-aMNKJM6023KMa4aJKLv1cxpKwgXHKkkMWl5FbyMj89SRqI/w640-h360/%E6%8F%92%E4%B8%8A%E9%AD%9A%E9%A0%AD.jpg" width="640" /></a></div><br /><div>拿刀子戳一個洞,然後把魚頭和魚尾按照你希望的排列方式插上去。還記得我們總共切了12條魚,總共有12份魚頭和魚尾。插到第六份之後,我決定停手。如果再放下去,可能會太驚悚。</div><div><br /></div><h3 style="text-align: left;">Step 5. 再次烘烤</h3><div>組合好的仰望星空派,再次放入攝氏180度的烤箱,烤個20分鐘左右便完成了。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1csFHUtOGHv4T6-0Y9o1UnVEdzlWkez_L7xmjxvLznvKIwW9Q2VnTeEyo6DNdICOrLGo37WYRG5vhj60aOoBhpchchsiR3Z4UKupvQhwuBYOr4qKKfHe-7_9sYkafW2JWgWumFvuBpu_QMwy4-ebRkBxbWT9oOH5QFCTjE6ZbZTA3IglMf3gwbPETOjo/s3840/%E7%83%A420%E5%88%86%E9%90%98.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1csFHUtOGHv4T6-0Y9o1UnVEdzlWkez_L7xmjxvLznvKIwW9Q2VnTeEyo6DNdICOrLGo37WYRG5vhj60aOoBhpchchsiR3Z4UKupvQhwuBYOr4qKKfHe-7_9sYkafW2JWgWumFvuBpu_QMwy4-ebRkBxbWT9oOH5QFCTjE6ZbZTA3IglMf3gwbPETOjo/w640-h360/%E7%83%A420%E5%88%86%E9%90%98.jpg" width="640" /></a></div><br /><div>由於派殼和內餡都已經是熟的,這次烘烤的重點就是上面的那些東西。柳葉魚這種大小的魚烤20分鐘保證會熟,剩下要看的就是起司的顏色了,烤到你喜歡的顏色就可以出爐。</div><div><br /></div><h3 style="text-align: left;">Step 6. 脱模分享</h3><div>稍微放涼一點,脱模之後就可以享用了。深紫色的派皮,仰望天空的魚頭,切開後還有滿滿的泡菜柳葉魚餡。</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhs1P9Ra8_RyPFx5MCDOZcYq238ck8TGGDDjgoxa9n1ypBBUlbpQcXofGduNCf6JoLlsE7iQi14kWiiofmoNfcOTIUcTnnjQWGfoF6AC-zf47jQZTNmj6dM3OK-BGeZbGUOKZi572zpEyBhjpm0qjS9jkXszjI44U0kpUrXkYjqqLjPtPa4p7pOY9F6g/s3840/%E5%88%87%E5%87%BA%E4%B8%80%E5%A1%8A%E4%BB%B0%E6%9C%9B%E6%98%9F%E7%A9%BA%E6%B4%BE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhs1P9Ra8_RyPFx5MCDOZcYq238ck8TGGDDjgoxa9n1ypBBUlbpQcXofGduNCf6JoLlsE7iQi14kWiiofmoNfcOTIUcTnnjQWGfoF6AC-zf47jQZTNmj6dM3OK-BGeZbGUOKZi572zpEyBhjpm0qjS9jkXszjI44U0kpUrXkYjqqLjPtPa4p7pOY9F6g/w640-h360/%E5%88%87%E5%87%BA%E4%B8%80%E5%A1%8A%E4%BB%B0%E6%9C%9B%E6%98%9F%E7%A9%BA%E6%B4%BE.jpg" width="640" /></a></div><br /><div>除了造型有點驚悚,味道其實還不錯,自認為是相當萬聖節的料理。</div><div><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="560" src="https://www.youtube.com/embed/we9hDGMvAcQ?si=jEHrDUbLOzQwpHJ7" title="YouTube video player" width="315"></iframe><br /></div><div><br /></div><div>這篇食譜寫得好長,最後幫大家整理一下「仰望星空派」的重點做法:</div><ol style="text-align: left;"><li>先製作派皮,把麵粉、奶油、紫薯粉、可可粉、鹽巴全都放進一個大碗,用手搓成砂礫狀態後,加一個雞蛋捏成麵團。</li><li>把麵團移到派盤上,用手壓開,鋪滿整個派盤。</li><li>拿叉子往派皮底部戳洞,放入攝氏180度的烤箱,先烤10分鐘左右。</li><li>開始做內餡。先將洋蔥切絲,鴻喜菇剝開備用。再把柳葉魚的頭尾切下來,最後要插在仰望星空派上面做裝飾。</li><li>鍋裡放點油,先把洋蔥和鴻喜菇炒軟,再倒入一小罐韓式泡菜翻炒。這時候可以嚐嚐味道,看需不需要加點鹽巴。</li><li>加入柳葉魚,輕輕拌炒到柳葉魚幾乎熟透,也讓鍋裡的水份收乾一點。</li><li>把鍋中的泡菜柳葉魚內餡放入烤好的派皮,把上面鋪平,再用起司片把頂部蓋住。</li><li>插上之前切下來的柳葉魚頭和魚尾巴,放入攝氏180度的烤箱,繼續烤個20分鐘左右,到起司上色就可以了。</li><li>出爐脫模後,就可以開始享用囉!</li></ol><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-47071386641328925082023-09-14T15:02:00.002+08:002023-09-14T15:02:27.896+08:00音樂情人節與相片情人節,用簡單的小點心號召朋友們來場音樂趴 - 差不多食譜<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7iVcxngDP5-ea9ybLwPJVcWgN4cXLlf_ThINozyuw-2MWAG3AFVMiyQBr7g-T9xnRYICtBQqR0LUom7IZ2Gma92waIecYsj8SCTENwBgRx4YQNDcB_wZ5r0zOhTMQW6N598nQqg0FRwW9gNPdshwWx59idxAtJcrcryQgxriUO7z9WkQL7cqpIrdxBk/s2158/%E5%B0%81%E9%9D%A2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2158" data-original-width="1886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7iVcxngDP5-ea9ybLwPJVcWgN4cXLlf_ThINozyuw-2MWAG3AFVMiyQBr7g-T9xnRYICtBQqR0LUom7IZ2Gma92waIecYsj8SCTENwBgRx4YQNDcB_wZ5r0zOhTMQW6N598nQqg0FRwW9gNPdshwWx59idxAtJcrcryQgxriUO7z9WkQL7cqpIrdxBk/w560-h640/%E5%B0%81%E9%9D%A2.jpg" width="560" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">你有聽過「音樂情人節與相片情人節」(Music Day & Photo Day)?我打賭一堆人都沒聽說過。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">這天到底是怎麼訂出來的?好像也沒個說法。比較有可能的情況,據傳是很多音樂祭、大型音樂活動都在這個時候附近舉辦,可以藉著音樂的串連將所有人聚在一起。有情人的,可以趁著聚會把另一半介紹給親友們,單身的朋友也可以碰碰運氣,看能不能在聚會中牽起緣分。</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/rLJgnxvPVzM?si=cE4F8z0uGjLf3buM" title="YouTube video player" width="560"></iframe></div><div style="text-align: left;"><br /></div><div style="text-align: left;">所以囉,我們不要為難辦趴的主人家,弄個方便好做的小點心,讓大家可以把精力花在音樂社交上。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">這次的「音樂派對點心」主要分成三組,第一組是需要沾巧克力醬的吐司條與起酥條,第二組則是Ritz餅乾的變化,第三個則是簡易製作但顏值很高的起司火腿小點。因為製作都很簡單,我直接把材料和步驟寫上來,應該就看得懂了。話不多說,直接開始寫囉!</div><div style="text-align: left;"><br /></div><h3 style="text-align: left;">【巧克力沾醬】(甘納許)</h3><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhSZNBNOetoNjw1fP1RKBUPOM4d0t3glzyvRTPqhqrPqec_4Oc3ibbcQYhokiaQK3vYmGaQF9xlrtJdd0KbmjPXgKK-hZ1sxTJagllLGGEYRUhjfiDy6w-O1d8h4C1jPHnm3Y5tT2Fd2ZkYdlcNI60scZfAcYiDQH3xn2MMUeGKQ0OA-hwa31ZopgJHg/s3840/%E5%B7%A7%E5%85%8B%E5%8A%9B%E6%B2%BE%E9%86%AC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhSZNBNOetoNjw1fP1RKBUPOM4d0t3glzyvRTPqhqrPqec_4Oc3ibbcQYhokiaQK3vYmGaQF9xlrtJdd0KbmjPXgKK-hZ1sxTJagllLGGEYRUhjfiDy6w-O1d8h4C1jPHnm3Y5tT2Fd2ZkYdlcNI60scZfAcYiDQH3xn2MMUeGKQ0OA-hwa31ZopgJHg/w640-h360/%E5%B7%A7%E5%85%8B%E5%8A%9B%E6%B2%BE%E9%86%AC.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>黑巧克力 ...... 50g</li><li>鮮奶油 ...... 50g</li></ul></div><div style="text-align: left;">作法:</div><ol style="text-align: left;"><li>黑巧克力和鮮奶油放到可微波的容器中,700W加熱約1分鐘,取出後攪拌至滑順即可。</li></ol><div><br /></div><div>因為材料很少,不需要刻意再去煮一鍋水隔水加熱巧克力和鮮奶油,直接用微波爐加熱就可以了。當然,沒有微波爐的話就只好慢慢加熱囉!</div><div>我提供的材料比例其實是一個基本的甘納許,完全放涼也不至於變硬,中間還會軟軟的,可以直接當成巧克力布丁來吃。但要是上桌前就變成這個狀態,再拿去微波10-20秒就可以恢復成沾醬的狀態。<br /><br /><br /><h3 style="text-align: left;">【奶油吐司條】</h3><ul style="text-align: left;"><li>吐司 …… 2片</li><li>融化奶油 …… 適量</li><li>二砂糖 …… 適量</li></ul><br />作法:</div><div><ol style="text-align: left;"><li>吐司刷上融化的奶油,表面撒上二砂糖後切成條。</li><li>烤箱200度,大約烤8-10分鐘,烤到你希望的顏色就可以了。</li></ol>*可以沾巧克力醬食用。<br />*二砂糖比較能夠保留脆脆的顆粒,用細砂糖也沒有問題。<br /><br />這邊用的溫度比較高,是個快速但是不太久的烤法。你如果要放久一點,建議降低溫度,拉長烘烤的時間。甚至把顏色烤出來後,拿到果乾機去繼續乾燥,以保持吐司條的酥脆。但我前面也說了,簡單快速讓主人家方便才是這次的重點。<br /><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJL3Any8DiAaVxdhJbxkNE6OF4iho0B6Kl3ak9NL4wqPwzbtftPSf6saR6HYzbDqUphXCqbFyF0C8IshysxMq-DtcxjwdaOUBgd5ekmaMKLGriGAn96UE-PePaP3xh1yH4xpRAhTrulm6PTW30URliEYy-4tDJTxioaRn9Plf9Pquh5xywyUo1e5xCd4/s3840/%E9%BA%B5%E5%8C%85%E6%A3%92%E8%88%87%E8%B5%B7%E9%85%A5%E6%A2%9D.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJL3Any8DiAaVxdhJbxkNE6OF4iho0B6Kl3ak9NL4wqPwzbtftPSf6saR6HYzbDqUphXCqbFyF0C8IshysxMq-DtcxjwdaOUBgd5ekmaMKLGriGAn96UE-PePaP3xh1yH4xpRAhTrulm6PTW30URliEYy-4tDJTxioaRn9Plf9Pquh5xywyUo1e5xCd4/w640-h360/%E9%BA%B5%E5%8C%85%E6%A3%92%E8%88%87%E8%B5%B7%E9%85%A5%E6%A2%9D.jpg" width="640" /></a></div><div><br /></div><h3 style="text-align: left;">【起酥棒】</h3><ul style="text-align: left;"><li>起酥片 …… 2片</li></ul></div>作法:<br /><div><ol style="text-align: left;"><li>起酥片切成條,稍微變軟後扭一下做個造型(不扭也沒有影響)。</li><li>烤箱200度,大約烤8-10分鐘,上色即可。</li></ol>*可以沾巧克力醬食用。<br />*可以和吐司條一起烤,兩個時間差不多。<br /><br /><br /><h3 style="text-align: left;">【夏威夷風味小餅乾】</h3><ul style="text-align: left;"><li>Ritz餅乾 …… 數片</li><li>奶油乳酪 …… 適量</li><li>鳳梨 …… 適量</li><li>火腿 ...... 適量</li><li>葡萄 …… 適量</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2QEBAe1ohvgY_ISKUjWrqud6H792R9LhByNOd0AOi0T9g3tKH_UuzAe760h1d0pRhDuA2K0X1BaRFqhaWCrbjwCoJ7hCp1zDI8KIJNYM8u85YkoV5p1-zq3-Dqp_MLxe0-tZQCi_WYBK2FaTSxglK8BhnTCaSLFO-NE9ipcZPSpfA2-BzJLGoC3lhcQ/s3840/Ritz%E5%B0%8F%E9%BB%9E.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2QEBAe1ohvgY_ISKUjWrqud6H792R9LhByNOd0AOi0T9g3tKH_UuzAe760h1d0pRhDuA2K0X1BaRFqhaWCrbjwCoJ7hCp1zDI8KIJNYM8u85YkoV5p1-zq3-Dqp_MLxe0-tZQCi_WYBK2FaTSxglK8BhnTCaSLFO-NE9ipcZPSpfA2-BzJLGoC3lhcQ/w640-h360/Ritz%E5%B0%8F%E9%BB%9E.jpg" width="640" /></a></div><div><br /></div> 作法:<br /><div><ol style="text-align: left;"><li>Ritz餅乾抹上奶油乳酪,放上切成小塊的鳳梨、火腿和葡萄即可。</li></ol>*材料可以替換家中現成的,也可以隨季節改變。<br /><br /><br /><h3 style="text-align: left;">【火腿起司小點】</h3><ul style="text-align: left;"><li>起司片 ….. 5片</li><li>火腿 ...... 5片</li><li>葡萄 …… 3顆</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSG1Q7Bhg-O7zfjZR5utSyhLnelQmyFrEubJ-UKiOP8yYj3CX_AsyVH1djcfa1Rfm5OQmU5Br65wo1aMcfoYx27C5r6fVzkwC6N-a30NopHIc6DNbqosNNNJAXbFX3hNc1SKNEueKgL_LO1oFtMT44SvZa0fVX16-SXUNSCknXKwZ60LSYQD8pDwbvKs/s3840/%E7%81%AB%E8%85%BF%E8%B5%B7%E5%8F%B8%E5%B0%8F%E9%BB%9E.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSG1Q7Bhg-O7zfjZR5utSyhLnelQmyFrEubJ-UKiOP8yYj3CX_AsyVH1djcfa1Rfm5OQmU5Br65wo1aMcfoYx27C5r6fVzkwC6N-a30NopHIc6DNbqosNNNJAXbFX3hNc1SKNEueKgL_LO1oFtMT44SvZa0fVX16-SXUNSCknXKwZ60LSYQD8pDwbvKs/w640-h360/%E7%81%AB%E8%85%BF%E8%B5%B7%E5%8F%B8%E5%B0%8F%E9%BB%9E.jpg" width="640" /></a></div><div><br /></div>作法:</div><div><ol style="text-align: left;"><li>火腿和起司片交互疊起,最上面放上對半切的葡萄後,用牙籤固定。</li><li>順著葡萄擺放位置,切成適當的點心大小。</li></ol>*起司在室溫放太久會慢慢融化,會讓這個小點心塌掉,先做好的話記得放冰箱。</div><div><br /></div><div><br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="560" src="https://www.youtube.com/embed/z6jBB2QjT04" width="315" youtube-src-id="z6jBB2QjT04"></iframe></div><div style="text-align: left;"><br /></div></div><div style="text-align: left;">東西全部做好後,按照你的喜好把這些點心擺出來,精美的派對小點心桌就完成囉!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-7315083142340480682023-08-22T15:13:00.001+08:002023-08-22T15:14:04.639+08:00七夕巧果 Qiao Guo - 差不多食譜<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXdznNq8OGH0kA_NgFpxalTaXqcfybu1XmIAWgV8dWfWkWy2jzYuL2itryYOIrbOt2gzeMYOpazX2uQnF9Vb0JCIu-13zlZh2ypAAl_vNQrUtbeljldUdlb7DKxyqx6C87_rV0BSgPHBoz1-W9LDHrMmbTfaN_ITUEB-wbBMUOwUKuem3KKJvwgMwLo8/s5760/%E4%B8%83%E5%A4%95%E5%B7%A7%E6%9E%9C%20-%20%E7%B4%85%E7%B7%9A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5760" data-original-width="4320" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXdznNq8OGH0kA_NgFpxalTaXqcfybu1XmIAWgV8dWfWkWy2jzYuL2itryYOIrbOt2gzeMYOpazX2uQnF9Vb0JCIu-13zlZh2ypAAl_vNQrUtbeljldUdlb7DKxyqx6C87_rV0BSgPHBoz1-W9LDHrMmbTfaN_ITUEB-wbBMUOwUKuem3KKJvwgMwLo8/w480-h640/%E4%B8%83%E5%A4%95%E5%B7%A7%E6%9E%9C%20-%20%E7%B4%85%E7%B7%9A.jpg" width="480" /></a></div><br />看到這些「巧果」的第一眼:這也太可愛了吧!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">據說,製作這些「巧果」除了展現織女般的心靈手巧之外,更藉著「巧」與「橋」的諧音,幫助牛郎織女在鵲橋相會,順帶讓自己的心願能「過橋」實現。但這到底是哪邊的說法,我也不太知道。只知道做出來的東西好玩,吃起來也還不錯。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「七夕巧果」差不多需要這些材料:</div><ul style="text-align: left;"><li>中筋麵粉 …… 200g</li><li>紅麴粉 ...... 適量(調色用)</li><li>抹茶粉 …… 適量(調色用)</li><li>奶粉 …… 20g</li><li>牛奶 …… 110g</li><li>細砂糖 ….. 25g</li><li>酵母粉 …… 2g</li></ul><div><div style="text-align: left;"><br /></div><div style="text-align: left;">「七夕巧果」差不多是這麼做的:</div></div><div style="text-align: left;"><br /><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/IzsGKmX4U38" title="YouTube video player" width="560"></iframe></div></div><h4 style="text-align: left;">Step 1. 揉麵團</h4><div style="text-align: left;">這種「巧果」是從一大塊麵團變出來的,開始前就先來揉個麵團。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">把中筋麵粉、奶粉、細砂糖、酵母粉、牛奶等材料,全部加入一個大碗中,揉成一個不怎麼沾手的麵團。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52CKExtKVdN_Ug6uW98bbh9ZqDY_9Q4dakPtDEn7y7trhzTP753CFkhOAG-LwMcOrThzBNLC0bq6VEA6GVBy3uqON_v4i602Q5OQg4WcOwDTRg3nBZ_QfbaxKoFqA2OG0FgfNZx1252_kVoj6lwK4AOLG-IiAwcjLU4KOEITLTTfQMcSkem9wMOP9QZI/s4267/%E6%8F%89%E9%BA%B5%E5%9C%98.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3400" data-original-width="4267" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52CKExtKVdN_Ug6uW98bbh9ZqDY_9Q4dakPtDEn7y7trhzTP753CFkhOAG-LwMcOrThzBNLC0bq6VEA6GVBy3uqON_v4i602Q5OQg4WcOwDTRg3nBZ_QfbaxKoFqA2OG0FgfNZx1252_kVoj6lwK4AOLG-IiAwcjLU4KOEITLTTfQMcSkem9wMOP9QZI/w640-h510/%E6%8F%89%E9%BA%B5%E5%9C%98.jpg" width="640" /></a></div><br />如果你有在做饅頭的話,你會發現這個麵團的比例跟饅頭是一樣的。平時饅頭是怎麼做的,這邊就跟著做就好。我只不過多加了一些奶粉讓它有更強烈的奶香味。</div><div style="text-align: left;"><br /></div><h4 style="text-align: left;">Step 2. 調色</h4><div style="text-align: left;">我打算做三個顏色的巧果,揉好的麵團就直接分成三份來調色。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhma0-pt-hQw2mw6dFZOaluLYnrcrWt7Lids972LxHAYCcoTZLTa8sYlP10Jlmurzc2_GC-TxCXz5GOGZ5KiEB8Nvp9lfFDL3Ucxmuq4XNj2jppxRvoexoBBDxEIyX70Tl-qrzYq_TiHgN9DPdtZhAWXAAIpSQKAH65_gmk2nHxPq8jMPa8laWVyECkPAA/s4259/%E4%B8%89%E8%89%B2%E9%BA%B5%E5%9C%98.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2899" data-original-width="4259" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhma0-pt-hQw2mw6dFZOaluLYnrcrWt7Lids972LxHAYCcoTZLTa8sYlP10Jlmurzc2_GC-TxCXz5GOGZ5KiEB8Nvp9lfFDL3Ucxmuq4XNj2jppxRvoexoBBDxEIyX70Tl-qrzYq_TiHgN9DPdtZhAWXAAIpSQKAH65_gmk2nHxPq8jMPa8laWVyECkPAA/w640-h436/%E4%B8%89%E8%89%B2%E9%BA%B5%E5%9C%98.jpg" width="640" /></a></div><br />米黃色的麵團就不用管他了,直接放一旁備用。粉紅色的麵團,就拿點紅麴粉揉進去;綠色的麵團,可以用抹茶粉或菠菜粉揉進去。紅麴粉和抹茶粉慢慢加,加到你覺得顏色夠了就好,一樣擺到旁邊備用。</div><div style="text-align: left;"><br /></div><h4 style="text-align: left;">Step 3. 壓模</h4><div style="text-align: left;">拿出你的模具,往模具中灑些麵粉防沾,再把多餘的麵粉敲出來。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9en9hS_nlhxy5xq38v-4YmB-x6ntlh1xHvnrsd4jsWHFPtm8gIQmR6TJ5DemldbPjPqumOBjVdfIjhNuS5uQCKWbG8uHJBvB5hg-HWEheTLyJBMDmqjDJlguVZU6-KGomabSyB2Ri6qlXIxMy12jC6uORTHJl8glyf4yDDGaFQUJRSHfysfxXoiKtwns/s4259/%E5%A3%93%E6%A8%A1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3765" data-original-width="4259" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9en9hS_nlhxy5xq38v-4YmB-x6ntlh1xHvnrsd4jsWHFPtm8gIQmR6TJ5DemldbPjPqumOBjVdfIjhNuS5uQCKWbG8uHJBvB5hg-HWEheTLyJBMDmqjDJlguVZU6-KGomabSyB2Ri6qlXIxMy12jC6uORTHJl8glyf4yDDGaFQUJRSHfysfxXoiKtwns/w640-h566/%E5%A3%93%E6%A8%A1.jpg" width="640" /></a></div><br />把剛剛調好色的麵團分成適當的大小,沾點麵粉放入模具中壓緊,然後把它敲出來。當然你也可以用現代的冰皮月餅模,直接用壓的做造型。甚至靠著你的雙手,或捏或剪做出造型來。</div><div style="text-align: left;"><br /></div><h4 style="text-align: left;">Step 4. 烤熟</h4><div style="text-align: left;">我的這個麵團,剛好可以放滿一整個烤盤。烤箱預熱攝氏180度,烤個10分鐘,表面稍微上色就可以了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UQJiEdtguJVflrwTXKKJf93S3NvN8gHdOhUgfJhoi8NhUhKI0jsKVm_EyreG0qVAsQtoDQvp5vzyM4tf02n-0_VocPhYRcZO7akfmBTgH-pX-fnMkGY3ORqpEEvxWKRCx89T355jWbFsiTfmQjUpHmD0H9N5SRxYNUFiNJ9j8kUZuKg4C0Xpo96wpHY/s4566/%E6%BA%96%E5%82%99%E9%80%B2%E7%83%A4%E7%AE%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4566" data-original-width="4269" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UQJiEdtguJVflrwTXKKJf93S3NvN8gHdOhUgfJhoi8NhUhKI0jsKVm_EyreG0qVAsQtoDQvp5vzyM4tf02n-0_VocPhYRcZO7akfmBTgH-pX-fnMkGY3ORqpEEvxWKRCx89T355jWbFsiTfmQjUpHmD0H9N5SRxYNUFiNJ9j8kUZuKg4C0Xpo96wpHY/w598-h640/%E6%BA%96%E5%82%99%E9%80%B2%E7%83%A4%E7%AE%B1.jpg" width="598" /></a></div><br />要是你用的模子比較大,或是要讓顏色再深一些,就再加點時間,可能15分鐘、20分鐘,別燒焦就是了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">沒有烤箱也可以用烙的。鍋裡不放油,用小火慢慢加熱,兩面稍微有點焦黃的時候就可以了。(沒有把握的直接剝開來吃吃看比較快!)</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo3U0BwBkKcwwGpEo1mAOYPX33taYu-aZqGihLGr-g67Y74r9PhqHIEtUMbpDy1NfzRgB27PV1dujRZ4WtIZP2Ltce9y4ak3YGCNKrWhisXcp_pV9C62nT7RT5cBKCiU3LMUOM26jHorT6NgxzvyRAHlFbejQh_3LSoYJHytKvFPOyjLlxwUAaFA2dNI/s5776/P1210879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5776" data-original-width="3248" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo3U0BwBkKcwwGpEo1mAOYPX33taYu-aZqGihLGr-g67Y74r9PhqHIEtUMbpDy1NfzRgB27PV1dujRZ4WtIZP2Ltce9y4ak3YGCNKrWhisXcp_pV9C62nT7RT5cBKCiU3LMUOM26jHorT6NgxzvyRAHlFbejQh_3LSoYJHytKvFPOyjLlxwUAaFA2dNI/w360-h640/P1210879.jpg" width="360" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div>最後幫大家複習一下「七夕巧果」大致的步驟:</div><div><br /></div><div><div>材料:</div><ul><li>中筋麵粉 …… 200g</li><li>紅麴粉 ...... 適量(調色用)</li><li>抹茶粉 …… 適量(調色用)</li><li>奶粉 …… 20g</li><li>牛奶 …… 110g</li><li>細砂糖 ….. 25g</li><li>酵母 …… 2g</li></ul><div><br /></div><div>作法:</div><ol style="text-align: left;"><li>所有材料混合均勻,揉成團,分成三份備用。</li><li>其中一份揉入適量的紅麴粉,做成粉紅麵團;另一份揉入抹茶粉,做成綠色麵團。</li><li>分出適合模具大小的麵團,裹點乾粉按壓到模具中塑形。</li><li>取出後放入180度的烤箱,烤10分鐘左右,上色即可。</li></ol>*如果模子比較大,烤的時間需要依實際狀況增加。</div><div style="text-align: left;">*沒有烤箱也可以用鍋子乾烙。用小火慢慢烙,熟了就可以。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="560" src="https://www.youtube.com/embed/cjxN-ovpyEc" width="315" youtube-src-id="cjxN-ovpyEc"></iframe></div><br /><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-28256572494529121902023-05-17T11:04:00.003+08:002023-05-17T11:04:54.288+08:00油桐花棉花糖餅 Tung Blossoms Marshmallow Cookies - 差不多食譜<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuti7RkUqu5tDVfsZFNlaJ7P3DCd_3KHNEyvmj18ARQ4EGpLXDghD2JOjoL3Xo6Pza_C3jw8dnKmSHzZsYb2zHTAL_xmAwLhCdB-gR8z_NAHhJG5Y_TZq8cm05EiDliG3JxazL9TFtENH9gj9atUx8PDZOSbQ7iz3qdIJ6zw2555W5NapqoMMt3iw/s1920/%E6%B2%B9%E6%A1%90%E8%8A%B1%E6%A3%89%E8%8A%B1%E7%B3%96%E9%A4%85%20%E5%B0%81%E9%9D%A2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuti7RkUqu5tDVfsZFNlaJ7P3DCd_3KHNEyvmj18ARQ4EGpLXDghD2JOjoL3Xo6Pza_C3jw8dnKmSHzZsYb2zHTAL_xmAwLhCdB-gR8z_NAHhJG5Y_TZq8cm05EiDliG3JxazL9TFtENH9gj9atUx8PDZOSbQ7iz3qdIJ6zw2555W5NapqoMMt3iw/w640-h360/%E6%B2%B9%E6%A1%90%E8%8A%B1%E6%A3%89%E8%8A%B1%E7%B3%96%E9%A4%85%20%E5%B0%81%E9%9D%A2.jpg" width="640" /></a></div><br />五月除了母親節之外,有著五月雪之稱的油桐花也開始綻放囉!看到有人拿棉花糖做成類似馬林糖那樣,想想確實也是,兩個東西的材料與做法都很相近,的確是可以做出來的。於是我們花了一些時間找適合的花芯材料,把它改成台灣這個季節幾乎隨處可見「油桐花」。<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「油桐花棉花糖餅」差不多需要這些材料:</div><div style="text-align: left;"><ul style="text-align: left;"><li>大顆棉花糖 ...... 8個</li><li>喜瑞兒水果星球 ...... 8顆</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「油桐花棉花糖餅」差不多是這麼做的:</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/QkY0lDS-uzk" title="YouTube video player" width="560"></iframe><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 1. 棉花糖剪開</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">要做「油桐花」的形狀,當然得先知道油桐花的形狀。先找張油桐花的照片,數數花瓣有五個,然後中間是橘黃色到粉紅色的花芯。先不管花芯,把花瓣先給做出來。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1PyDsD3YNjv725O4IPOmWtPGHLFGSZa0u6L9JCQ7YFimGmRK7pf_qqRhCGXUl3LCicDvkld5kk6cRQU3RHm54B41SRGb-qq0ighoGB2OkG9cldvS52FEhSmr_QLZ3_9gWJJ5UeHeWbZP6sYFAC4K3DMdmN9Tl9T3ZEld1ITx5bUjFhYPNOU-YKWS/s1920/%E5%89%AA%E5%9B%9B%E5%88%80.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1PyDsD3YNjv725O4IPOmWtPGHLFGSZa0u6L9JCQ7YFimGmRK7pf_qqRhCGXUl3LCicDvkld5kk6cRQU3RHm54B41SRGb-qq0ighoGB2OkG9cldvS52FEhSmr_QLZ3_9gWJJ5UeHeWbZP6sYFAC4K3DMdmN9Tl9T3ZEld1ITx5bUjFhYPNOU-YKWS/w640-h360/%E5%89%AA%E5%9B%9B%E5%88%80.jpg" width="640" /></a></div><br />拿出剪食物的剪刀,往棉花糖剪出四刀,但是要留一點不要剪斷。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHrlgxSFQV15wV-KXH2u0ypbdf5GK8rhbFtk7SvFu87fKnrNuac8NTyjz-3meNsGw2tNj227nHen3hsKL_V1cBIPMhHFFxexIMUWSLER3xPzwMTq7H7gfoYjXqOmCBfV8WJeh09WiiNMf96I7HANj0XtdhfGAtDHjMbPPXWMKGA_WfwfA5pM42x6F/s1920/%E5%9C%88%E6%88%90%E8%8A%B1%E5%9E%8B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHrlgxSFQV15wV-KXH2u0ypbdf5GK8rhbFtk7SvFu87fKnrNuac8NTyjz-3meNsGw2tNj227nHen3hsKL_V1cBIPMhHFFxexIMUWSLER3xPzwMTq7H7gfoYjXqOmCBfV8WJeh09WiiNMf96I7HANj0XtdhfGAtDHjMbPPXWMKGA_WfwfA5pM42x6F/w640-h360/%E5%9C%88%E6%88%90%E8%8A%B1%E5%9E%8B.jpg" width="640" /></a></div><br />接下來,將剪開的棉花糖繞一圈,讓花瓣上下交疊。剪開的棉花糖中間會黏黏的,正常來說很容易就可以讓兩片花瓣黏在一起。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 2. 烤5分鐘</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">拿出烤盤,鋪上烘焙紙,把做好造型的花瓣放上去,用九十度先烤五分鐘。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3jItVVrg0EUVxhYHoTRkkTHyaUKAuE-6YzXYqGwj9vt73Ls1h8xyEvSvDZmQ3Y_q2khk7LQJRMk9BiRYZrlk0a-P8WMwyu1f1rEF0qtQ7vCii263AyCT9F-3L-qf-yzGMGfCMdHMRs2K5hyr0mcCNkz8LbcfBLhWa_I1ubrzR_9brzB4_Jvsfq08/s1920/%E7%83%A4%E4%BA%94%E5%88%86%E9%90%98.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3jItVVrg0EUVxhYHoTRkkTHyaUKAuE-6YzXYqGwj9vt73Ls1h8xyEvSvDZmQ3Y_q2khk7LQJRMk9BiRYZrlk0a-P8WMwyu1f1rEF0qtQ7vCii263AyCT9F-3L-qf-yzGMGfCMdHMRs2K5hyr0mcCNkz8LbcfBLhWa_I1ubrzR_9brzB4_Jvsfq08/w640-h360/%E7%83%A4%E4%BA%94%E5%88%86%E9%90%98.jpg" width="640" /></a></div><br />這個步驟主要是讓棉花糖稍微融化,把形狀固定下來。不然稍微碰一下,好不容易做出造型的棉花糖就縮回去了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 3. 放上花芯</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">大約五分鐘後,取出烤箱中的棉花糖,放入你所選擇的花芯。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EoeQNdWahHcGEuSTwLP4l3jg43-34KQv4Q0dzLnchqLgDBmncCBGPUwWYHQZt7c1fDTdzMpB5sVRT3yEs9ziSz3sTq6TYDebJrnA2XhCPShtPAfrGSmumTcvNSb7ra88PUpzOe6tlidQq9X7WSgK3N3D93a7ZQgac5gu6CUn22pJVqBY8N6VQLWT/s1920/%E8%8A%B1%E8%8A%AF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EoeQNdWahHcGEuSTwLP4l3jg43-34KQv4Q0dzLnchqLgDBmncCBGPUwWYHQZt7c1fDTdzMpB5sVRT3yEs9ziSz3sTq6TYDebJrnA2XhCPShtPAfrGSmumTcvNSb7ra88PUpzOe6tlidQq9X7WSgK3N3D93a7ZQgac5gu6CUn22pJVqBY8N6VQLWT/w640-h360/%E8%8A%B1%E8%8A%AF.jpg" width="640" /></a></div><br />油桐花的花芯顏色是橘黃色到紅色之間的,我本來想用蔓越莓、枸杞、草莓乾這類的材料去做,但實際放上去後那個顏色實在不好看。最後超市逛到早餐的玉米穀片那區,發現有這種彩色的水果星球,就直接買回來試試。果不其然,這個東西做出來的顏色最漂亮。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 4. 烤乾</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">放上花芯後,重新放回烤箱,繼續用九十度烤五十分鐘左右就可以變脆。但是這樣烤過並沒有做到完全乾燥,稍微放一兩個小時表面就會變得黏黏的。可是繼續烤下去,棉花糖又會開始變得稍微焦黃。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaB2QzK8hxYBQwV-s5TB8mS3d--sCsDD3WAzel8R2cuJ80FgqUeCLvfu7xLSO3iFDShzkn9M9koCOsSqY4yDaG_BZvBo29PxsESAgDL0Nk9R_KTKZbURV0uQh2tFlMqX5xPKjDgjx1654nlhoqZspTys7CQTO4lTdo4TstbRbDyUiuyqHcTzIlDvED/s1920/%E7%83%A4%E4%B9%BE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaB2QzK8hxYBQwV-s5TB8mS3d--sCsDD3WAzel8R2cuJ80FgqUeCLvfu7xLSO3iFDShzkn9M9koCOsSqY4yDaG_BZvBo29PxsESAgDL0Nk9R_KTKZbURV0uQh2tFlMqX5xPKjDgjx1654nlhoqZspTys7CQTO4lTdo4TstbRbDyUiuyqHcTzIlDvED/w640-h360/%E7%83%A4%E4%B9%BE.jpg" width="640" /></a></div><br />要放比較久的話,除了用密封容器,拿果乾機用比較低的溫度烘久一點(兩三個鐘頭,甚至更久),效果會好很多。簡單來說,把它當作馬林糖去處理就對了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 5. 趕快吃掉吧!</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">不過話說回來,家庭自己做的東西好玩比較重要,讓過程簡單一些就好。如果是業務用的,讓那些公司顧問們去發揮他們的專長吧!所以,趕快吃掉比較實在啦!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2dhIJfkJAHBxVLEQBWfJuDzO88vqpTrVgbHfFUMzqa5ZE2BAFXfaRjwXDSIssxMCSz6EndjQgta5NP4UeTTrrJUqL67hNUy92DW6f4Zhd2no00XhwtFsNkWEfZwNuNmp_yilv17lS6zGZ5zTbwuspODmzjq3ZCRIayN-s7lwAoC_EfuJt2ZajZW-/s1920/%E5%B0%81%E9%9D%A22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2dhIJfkJAHBxVLEQBWfJuDzO88vqpTrVgbHfFUMzqa5ZE2BAFXfaRjwXDSIssxMCSz6EndjQgta5NP4UeTTrrJUqL67hNUy92DW6f4Zhd2no00XhwtFsNkWEfZwNuNmp_yilv17lS6zGZ5zTbwuspODmzjq3ZCRIayN-s7lwAoC_EfuJt2ZajZW-/w640-h360/%E5%B0%81%E9%9D%A22.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">最後再幫大家複習一下這個食材超級簡單的「油桐花棉花糖餅」。</div><ol style="text-align: left;"><li>拿剪刀將棉花糖剪四刀,擺出油桐花的形狀</li><li>放入90度左右的烤箱,烤5分鐘,把棉花糖烤軟一點點。</li><li>從烤箱拿出來,把花芯的材料擺進去。</li><li>繼續用90度烤50分鐘左右,取出冷卻即可。</li></ol><br />*這個東西很容易受潮,最好密封保存。如果真的濕掉的話,放回烤箱用90度再烤20分鐘即可。<br />*可以把溫度降低,再烤久一點,烤得更乾。Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-1058137325770032382023-05-10T11:07:00.000+08:002023-05-10T11:07:42.597+08:00烏梅子醬 Smoked Plum Jam - 差不多食譜<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvFt12GCpFWC14Ymry79ZtvTLtTf-8Keq9CgoKW3C9nPREYO_kfHPaec-_tOuCFTlyJrwe2TcDVeVFMn0cf-xnRsJKqAh0T4cK475aLrSLHhanvuqyq9_Sa0jjyo-4wFaZnWbAwj1FqPuW2sElOlBi9znwDXyY8i3WJBXD4Y5Ur0uOFZ7HJ41iPSL/s3840/%E7%83%8F%E6%A2%85%E5%AD%90%E9%86%AC%E5%B0%81%E9%9D%A2%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvFt12GCpFWC14Ymry79ZtvTLtTf-8Keq9CgoKW3C9nPREYO_kfHPaec-_tOuCFTlyJrwe2TcDVeVFMn0cf-xnRsJKqAh0T4cK475aLrSLHhanvuqyq9_Sa0jjyo-4wFaZnWbAwj1FqPuW2sElOlBi9znwDXyY8i3WJBXD4Y5Ur0uOFZ7HJ41iPSL/w640-h360/%E7%83%8F%E6%A2%85%E5%AD%90%E9%86%AC%E5%B0%81%E9%9D%A2%20.jpg" width="640" /></a></div><br />「你淺淺的微笑就像 烏梅子醬~」這首《烏梅子醬》真是紅遍了各大社群媒體。然而,烏梅子醬到底是個什麼醬?嚐起來的味道是怎麼樣呢?反正網上找到的作法也沒有太多,我就把當個新品來試做吧!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">先說,寫這個詞的人肯定不知道「烏梅」是個加工食品!現實中更是沒有找到「烏梅樹」這種植物。如果你看到烏梅樹發了芽,那你八成是處在一個戀愛的奇幻世界中。即便如此,我們還是想辦法搞個「醬」來試試看。最接近的作法,大概就是梅子醬了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">「烏梅子醬」差不多需要這些材料:</div><div style="text-align: left;"><ul style="text-align: left;"><li>烏梅 ...... 140g (依口味增減)</li><li>洛神 ...... 10g</li><li>話梅 ...... 10g</li><li>山楂 ...... 40g</li><li>陳皮 ...... 5g</li><li>甘草 ...... 5g</li><li>桂花 ...... 1g</li><li>水 ...... 1000ml</li><li>冰糖 ...... 200g (依口味調整)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「烏梅子醬」差不多是這麼做的:</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/QEUU0tDniKE" title="YouTube video player" width="560"></iframe><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 1. 配酸梅湯</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">我們先來搞一個近似酸梅湯的材料包,也就是將烏梅另外取出來的酸梅湯材料。這邊用了洛神、話梅、山楂、陳皮這四項提供酸味的材料,另外還加了甘草和桂花。把這些材料拿個藥材包或滷包袋,通通裝在一起。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhho8QzN6n4NzLUgP45wxYxokEudGjDnqd1qYfCUWFsmp_bLwF21ITNvgGs23YyIPZ7h7K116G2lU5LMXmHj01C6z0vkGC7g4pIpIV4S4vg1Jy8E8oO9YzzIXOUfTsO0QIPvZyf8dolmQfD77EBW8VNeVPqRKmLmyMWn2TWGM7wlQ32khOrP9NNP6/s3840/%E9%85%B8%E6%A2%85%E6%B9%AF%E6%9D%90%E6%96%99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhho8QzN6n4NzLUgP45wxYxokEudGjDnqd1qYfCUWFsmp_bLwF21ITNvgGs23YyIPZ7h7K116G2lU5LMXmHj01C6z0vkGC7g4pIpIV4S4vg1Jy8E8oO9YzzIXOUfTsO0QIPvZyf8dolmQfD77EBW8VNeVPqRKmLmyMWn2TWGM7wlQ32khOrP9NNP6/w640-h360/%E9%85%B8%E6%A2%85%E6%B9%AF%E6%9D%90%E6%96%99.jpg" width="640" /></a></div><br />如果要省麻煩的話,直接買現成的酸梅湯材料包就可以。如果量不想要那麼大的話,現在也有商家販售「茶包」型的酸梅湯材料。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 2. 加水將烏梅煮軟</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">拿個鍋子,放入酸梅湯的材料,加大概1000ml的水,接著放入烏梅,開火煮滾。煮大概10到15分鐘,烏梅肉軟化就可以。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcIdNRVaWJ9uqpIb5I20g2QDsEYkw9WnX-JdWRiZ5r33huwO355wSq_P7XuvFJjaDAKs8aE9Tx21WuL0iBi1_Kh9IQyZevi68BCZR8y2646BLpLYpN4APFl3b9qyTDpDhGxoZXksqE0_EUGhaJXNFqdxX4L-tWFqvOFGhQm4tCDTgVe3fU0gHahVu/s3840/%E5%8A%A0%E6%B0%B4%E7%85%AE%E8%BB%9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcIdNRVaWJ9uqpIb5I20g2QDsEYkw9WnX-JdWRiZ5r33huwO355wSq_P7XuvFJjaDAKs8aE9Tx21WuL0iBi1_Kh9IQyZevi68BCZR8y2646BLpLYpN4APFl3b9qyTDpDhGxoZXksqE0_EUGhaJXNFqdxX4L-tWFqvOFGhQm4tCDTgVe3fU0gHahVu/w640-h360/%E5%8A%A0%E6%B0%B4%E7%85%AE%E8%BB%9F.jpg" width="640" /></a></div><br />這邊的目的是讓烏梅的味道釋放,並且把烏梅煮軟一點,後面比較方便取烏梅的果肉。你如果時間很多的話,直接泡著也可以啦!但是用熱水去煮會快非常多。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 3. 取烏梅果肉</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">烏梅煮軟之後,就可以暫時關火。這時候把烏梅撈出來,讓酸梅湯的材料包繼續泡著。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFlVNfaJSCYZWJyAzbOL27gI7OG5K2f7bE4fOBi3zyeFI-PuQLrTxQbrS1QCI9vjOFUESAfNWj3Mm6XLmCIj97Y0udFsXLQd-pKr3FEX6So0MuATKtraGcJMi8OS1VRb9_FYmX3u5y2973bSg9Atsb_M36yh03RNT1woG-6SDn9yT83sGlEhsiNPQ/s3840/%E5%8E%BB%E7%B1%BD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFlVNfaJSCYZWJyAzbOL27gI7OG5K2f7bE4fOBi3zyeFI-PuQLrTxQbrS1QCI9vjOFUESAfNWj3Mm6XLmCIj97Y0udFsXLQd-pKr3FEX6So0MuATKtraGcJMi8OS1VRb9_FYmX3u5y2973bSg9Atsb_M36yh03RNT1woG-6SDn9yT83sGlEhsiNPQ/w640-h360/%E5%8E%BB%E7%B1%BD.jpg" width="640" /></a></div><br />再過來,拿湯匙、刀子等工具,想辦法把烏梅的果肉和果核分離。我是覺得湯匙比較安全,但只要能把果肉弄出來,什麼方式都好。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 4. 放回烏梅果肉繼續熬煮</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">把酸梅湯的材料包取出,並將去籽的烏梅果肉放回鍋中,再加入冰糖慢慢熬煮。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ViiaFpdqkHREyERKC0sQh36knoXHQR6HbUc8sSLtdIS-TU4CkK0O8LlMeMSNbUIOsDdg16d_jUX9_vPI2fj0pPWj5Yv6AikXEzr7CZ2lZCFNBKJe3F-tgv6JU2Ls9Xtni3rvP0dK-4Dttv3ppC8-4zIQfSrgM73LnfGwg9Nc03PPuEmS3Bx3p3GV/s3840/%E7%86%AC%E7%85%AE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ViiaFpdqkHREyERKC0sQh36knoXHQR6HbUc8sSLtdIS-TU4CkK0O8LlMeMSNbUIOsDdg16d_jUX9_vPI2fj0pPWj5Yv6AikXEzr7CZ2lZCFNBKJe3F-tgv6JU2Ls9Xtni3rvP0dK-4Dttv3ppC8-4zIQfSrgM73LnfGwg9Nc03PPuEmS3Bx3p3GV/w640-h360/%E7%86%AC%E7%85%AE.jpg" width="640" /></a></div><br />這次會需要比較長的時間慢慢熬煮,大概會需要40分鐘,直到烏梅變成有點濃稠的烏梅子醬。如果你沒有那麼多耐心,是有個方法可以加速這個過程的,就是拿攪拌棒或果汁機,先把烏梅肉跟酸梅湯打爛。用這個方法,煮到沸騰差不多就是濃稠狀態了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">同時你可以拿出另一個大鍋子,把酸梅湯的材料包和烏梅籽一起丟下去,拿一大鍋水去煮酸梅湯。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 5. 沾麵包或加氣泡水</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">煮好之後烏梅子醬就好囉!你可以直接當作果醬抹在麵包上,也可以舀一些到杯子中,加入氣泡水做成烏梅氣泡飲。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0WVVjgpeo9oUz3wGlav40MKoUEbgno5D8_Yfcl33do7sjuh1mgRmK_8r9cior-zI1kXSRZnR3yPQwR46D7DYAmb8tF7jlVzpGqcWS10hPG6eL0x_he_wmWLILRnD6s7lN8329I8ZyDiEYHKPbajuKrUgImucBvSBiI7ulAufRJnoV0dKy_o0MyI7/s3840/%E7%83%8F%E6%A2%85%E5%AD%90%E9%86%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0WVVjgpeo9oUz3wGlav40MKoUEbgno5D8_Yfcl33do7sjuh1mgRmK_8r9cior-zI1kXSRZnR3yPQwR46D7DYAmb8tF7jlVzpGqcWS10hPG6eL0x_he_wmWLILRnD6s7lN8329I8ZyDiEYHKPbajuKrUgImucBvSBiI7ulAufRJnoV0dKy_o0MyI7/w640-h360/%E7%83%8F%E6%A2%85%E5%AD%90%E9%86%AC.jpg" width="640" /></a></div><br />更常見的做法,就是把這個烏梅子醬當作果醬,拿消毒過的果醬罐裝起來保存。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">最後幫大家複習一下我這個「差不多食譜」版的「烏梅子醬」是怎麼做的:</div><ol style="text-align: left;"><li>將洛神、話梅、山楂、陳皮、甘草、桂花裝入滷包袋,放入鍋中,加入大約1000ml的水。</li><li>把烏梅一併放入鍋中,煮10-15分鐘,把烏梅煮軟一點方便取烏梅果肉。</li><li>將滷包袋與烏梅取出,拿根湯匙剔除烏梅籽。</li><li>把烏梅肉重新放入鍋中,加入冰糖,邊攪拌邊熬煮至濃稠。這個步驟需要有點耐心,需要熬個三、四十分鐘。可將烏梅肉打碎,熬煮的時間會縮短很多。</li><li>找個消毒過的罐子裝起來,酸酸甜甜又帶點煙燻味的烏梅子醬就完成了!</li></ol>*煮過的滷包袋材料,再加上取出來的烏梅籽,還可以加水再煮成一鍋酸梅湯。<br />*如果要做酸梅湯的話,只需要把烏梅的量減到30g,增加熬煮的水量(大概可以煮到3000-4000ml)就可以。當然,冰糖的量也要跟著調整哦!<div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-53804152701862379832023-02-14T15:26:00.000+08:002023-02-14T15:26:04.590+08:00年糕玉子燒 Rice Cake Tamayaki - 差不多食譜<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3UWU5mBkMgVfpgl7KY5zE-jsYW-P5wdhAFCPZvviF8J5DS2i3O2Ujr6u1PCyt2pR-jglSLC4L4JqRAeyF5LuW3rjGBJb5eC-E6BrQwnAFG_coW_q9QvDJVwxHaOLkFhLGGfyOkYx-oZ3LobGD5yRRjU-hC57BuwwtkQXd4VNe3djovo6vhfzCysqi/s3840/%E5%B9%B4%E7%B3%95%E7%8E%89%E5%AD%90%E7%87%92-%E9%A0%82%E6%8B%8D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3UWU5mBkMgVfpgl7KY5zE-jsYW-P5wdhAFCPZvviF8J5DS2i3O2Ujr6u1PCyt2pR-jglSLC4L4JqRAeyF5LuW3rjGBJb5eC-E6BrQwnAFG_coW_q9QvDJVwxHaOLkFhLGGfyOkYx-oZ3LobGD5yRRjU-hC57BuwwtkQXd4VNe3djovo6vhfzCysqi/w640-h360/%E5%B9%B4%E7%B3%95%E7%8E%89%E5%AD%90%E7%87%92-%E9%A0%82%E6%8B%8D.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>吃剩的年糕應用二,「年糕玉子燒」,或者你也可以叫他「年糕雞蛋捲」。材料很簡單,作法也不難,就是操作需要稍稍練習一下下。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">「年糕玉子燒」差不多需要這些材料:</div><div style="text-align: left;"><ul style="text-align: left;"><li>雞蛋 ...... 2顆</li><li>鹽巴 ...... 適量</li><li>糖 ...... 適量</li><li>年糕 ...... 一小塊</li><li>食用油 ...... 適量(防沾)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「年糕玉子燒」差不多是這麼做的:</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Dpnw2hwl7DE" title="YouTube video player" width="560"></iframe><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 1. 調製蛋液</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">先說一下,我這個比例是非常不正宗的玉子燒,實際操作的時候,麻煩依據你的個人口味來調整。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVzyf6Mar79TlCvZBnqo8h0C_BtDDiPyYdZR-6O-oP22CYpFpwBkHRne855Py_Ke2xoniRsg0Ho6uf8pvuvh7qf5KiC_ppkB-nVYgPwi34eSWyeke2E8F1xkhYlDndJ5mxCepm5EONDzTlhEEF6cPPSiu9us43tq7hM7S-iEucurNhIgSaQt0a0sc/s3840/%E6%BA%96%E5%82%99%E8%9B%8B%E6%B6%B2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVzyf6Mar79TlCvZBnqo8h0C_BtDDiPyYdZR-6O-oP22CYpFpwBkHRne855Py_Ke2xoniRsg0Ho6uf8pvuvh7qf5KiC_ppkB-nVYgPwi34eSWyeke2E8F1xkhYlDndJ5mxCepm5EONDzTlhEEF6cPPSiu9us43tq7hM7S-iEucurNhIgSaQt0a0sc/w640-h360/%E6%BA%96%E5%82%99%E8%9B%8B%E6%B6%B2.jpg" width="640" /></a></div><br /><div style="text-align: left;">打兩個蛋,加入適量的鹽巴和糖,把蛋打散就可以。如果想要玉子燒的顏色比較均勻,那就打久一點;想要帶點白色,那隨便攪和兩下就可以了。因為年糕滿甜的,這份蛋液也需要調的甜一點,雞蛋和年糕味道的衝突才不會那麼強烈。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">當然,有些玉子燒會加上柴魚高湯,或加點日式醬油,加味醂⋯⋯等等的,看你的口味和家裡的調味料庫來決定囉!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 2. 年糕切片</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">雞蛋打好了,就缺主角年糕。把年糕拿出來,切成片狀備用。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnhAZpnq9ruy08pc9X5D0c55H_w0v80pkVdhf-rib7LGHkRruxviUGCl7uZkCiLE5jLTzl5yxd0D_QearIvFTdJdrn4A6QX7nE5Bv003Z_tdieWBd2-fYM1jx3lUaW2_d5bHia6VUifd7FmEvrWeqOiZKY9akCB58PX0EytC-VWUh1YMPP2ho0jVk/s3840/%E5%88%87%E7%B4%85%E8%B1%86%E5%B9%B4%E7%B3%95.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnhAZpnq9ruy08pc9X5D0c55H_w0v80pkVdhf-rib7LGHkRruxviUGCl7uZkCiLE5jLTzl5yxd0D_QearIvFTdJdrn4A6QX7nE5Bv003Z_tdieWBd2-fYM1jx3lUaW2_d5bHia6VUifd7FmEvrWeqOiZKY9akCB58PX0EytC-VWUh1YMPP2ho0jVk/w640-h360/%E5%88%87%E7%B4%85%E8%B1%86%E5%B9%B4%E7%B3%95.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 3. 製作玉子燒</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">往玉子燒鍋裡抹點油防沾,把年糕片稍稍煎軟,推到鍋子一側。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8A1hlvBRIzKxGUYda2EdUdp7djEM7lnp59rcE5IlCUWl3YkgQoteyJwhpKoD59Ex1Ewnmr4cvEh-S5NZGk70MQID22AmizKyBiJ1qKuIVQhRiKF7tcIRuuHtsxcWA7aBF6i_5XHxs3eEvNSyDzhvlOS-Mn-DcJ1WXadvwuOls7saABsvr3P7cFNG3/s3840/%E5%80%92%E5%85%A5%E8%9B%8B%E6%B6%B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8A1hlvBRIzKxGUYda2EdUdp7djEM7lnp59rcE5IlCUWl3YkgQoteyJwhpKoD59Ex1Ewnmr4cvEh-S5NZGk70MQID22AmizKyBiJ1qKuIVQhRiKF7tcIRuuHtsxcWA7aBF6i_5XHxs3eEvNSyDzhvlOS-Mn-DcJ1WXadvwuOls7saABsvr3P7cFNG3/w640-h360/%E5%80%92%E5%85%A5%E8%9B%8B%E6%B6%B2.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">接下來倒入一層蛋液,待蛋液底部凝固後開始捲起來。捲的過程可能需要稍微練習一下,形狀才會漂亮。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOCE5_QW81ThsfB3oePL65fUM3OQJoBEcKm9FtxXKtapPpcDTLZ7A0xMgN9QxRUyc8WFCA5ZFdt1_wMH1Ll1lAz6F-0JJFsepI6VtM4yRrgaJFoVwIAZODz_q8WHihI-HLCcfZ_wA3bBz28Q83HueGCdjldiJ-QBNfM4x9Av8BOi-YTvkwTMYnnqB/s3840/%E6%8D%B2%E8%B5%B7%E4%BE%86.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOCE5_QW81ThsfB3oePL65fUM3OQJoBEcKm9FtxXKtapPpcDTLZ7A0xMgN9QxRUyc8WFCA5ZFdt1_wMH1Ll1lAz6F-0JJFsepI6VtM4yRrgaJFoVwIAZODz_q8WHihI-HLCcfZ_wA3bBz28Q83HueGCdjldiJ-QBNfM4x9Av8BOi-YTvkwTMYnnqB/w640-h360/%E6%8D%B2%E8%B5%B7%E4%BE%86.jpg" width="640" /></a></div><br />捲好後推回鍋子的一側,繼續倒入一層蛋液,同樣等底部凝固後開始捲。不斷重複這個動作,直到把蛋液用完,或者達到你想要的玉子燒厚度。也就是說,雞蛋不夠的話,再多打一個蛋來用。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinocgog_58hs5cRTXqRtvWuZfW5mWXjRAY8U0vlgWFMdNSB6FZdrMzJZWE40zfPXwwDFoqjH4PI1Y7Krra0GocMdimGUrItZVLlKrEIXiH0KhyO-syoQiGO78QJf-WRdhAdbrxbLyBbek7p3Syj6TTxk1M6W3s3C-xiT_oWRHjVOGWIIix5TsYEhVq/s3840/%E6%8D%B2%E8%B5%B7%E4%BE%862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinocgog_58hs5cRTXqRtvWuZfW5mWXjRAY8U0vlgWFMdNSB6FZdrMzJZWE40zfPXwwDFoqjH4PI1Y7Krra0GocMdimGUrItZVLlKrEIXiH0KhyO-syoQiGO78QJf-WRdhAdbrxbLyBbek7p3Syj6TTxk1M6W3s3C-xiT_oWRHjVOGWIIix5TsYEhVq/w640-h360/%E6%8D%B2%E8%B5%B7%E4%BE%862.jpg" width="640" /></a></div><br />捲起來之後不要馬上起鍋,多熱一下,讓中間的蛋液也熟透。總之,小小火,慢慢捲,捲好之後再多烘一下讓雞蛋熟透就好了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 4. 趁熱吃</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">玉子燒通常可以吃冷的,但是中間夾有年糕的,要趁溫熱的時候吃。為什麼呢?你想想年糕冷的時候有多硬,看你能不能咬得動再說。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRIDLeOoJW2J3juoJNAAPeRZo2IpzsLMRuMBja5VIH4w0kktHg1bjyJfssCLuesDtTtG8qZq_2p33T0tGiyCg6DahMHPnnPEahH5y1ZqCMBHJNa2lK5ieN5yurZnKMVQNUh_Qu7eLBy2YFYMzDiDy2dz4EruOMhSVfvkTs80qR_kLKbYU9j-Lb148/s3840/%E5%B9%B4%E7%B3%95%E7%89%BD%E7%B5%B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRIDLeOoJW2J3juoJNAAPeRZo2IpzsLMRuMBja5VIH4w0kktHg1bjyJfssCLuesDtTtG8qZq_2p33T0tGiyCg6DahMHPnnPEahH5y1ZqCMBHJNa2lK5ieN5yurZnKMVQNUh_Qu7eLBy2YFYMzDiDy2dz4EruOMhSVfvkTs80qR_kLKbYU9j-Lb148/w640-h360/%E5%B9%B4%E7%B3%95%E7%89%BD%E7%B5%B2.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l_UHi8WO38ZlTeWibw8k7zcf51JqVmXiqDSmN-r3GzrA9p7RVpfdcSGbX-WtaJ8Mtti7pR6gCA75J05gXGqcl06TC3O42ORUgmNMfiHzmP93S2HOZOSB4nDQGMHEC3Dah_EyyHESA8ELmrDbEs6sP4X-Ngirusl_TOtMPTalXrMmb9qUhM3fKpMH/w640-h360/%E5%B9%B4%E7%B3%95%E7%8E%89%E5%AD%90%E7%87%92.jpg" style="color: #0000ee; text-align: center;" width="640" /></div><div><br /></div><div><br /></div><div style="text-align: left;">最後幫大家複習一下「年糕玉子燒」的重點作法:</div><ol style="text-align: left;"><li>年糕切小塊備用;並且打兩個雞蛋,按自己口味加點鹽巴和糖調味。</li><li>用一點點油熱鍋,先將切成小塊的年糕稍稍煎軟。</li><li>把年糕推到鍋子邊邊,倒入蛋液,待蛋液底部凝固後小心捲起。</li><li>將雞蛋卷推回鍋邊,鍋中刷層薄油防沾,倒入蛋液,同樣等蛋液底部凝固時小心捲起。</li><li>重複步驟4,直到蛋液用完。將捲好的玉子燒再多煎一下,到達你喜歡的柔嫩度後起鍋。</li><li>將玉子燒切開,就可以直接上桌囉!</li></ol><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-20678533618451822342023-02-10T11:47:00.002+08:002023-02-10T11:47:47.121+08:00差不多食譜:年糕鯛魚燒 Tayaki with Rice Cake<div style="text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtx1Q2AJ7sLcFjesmmUVy6v0BMvNKSnULoV8jz76JJHJouVY5hZ7vPZzdbaxmuk4BuJ6vJhq8uzB382WId5XSNCrsYMhs7iRfIw5zok_EaRN5kNDk1Jd-FAvxFi-enArgBJB-5xGk_vLpzPGDmN_DOf5Lcdg2DCnsxgrhAkKh32qX2a2oZg-mcDeW2/s3840/%E5%B9%B4%E7%B3%95%E9%AF%9B%E9%AD%9A%E7%87%92.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtx1Q2AJ7sLcFjesmmUVy6v0BMvNKSnULoV8jz76JJHJouVY5hZ7vPZzdbaxmuk4BuJ6vJhq8uzB382WId5XSNCrsYMhs7iRfIw5zok_EaRN5kNDk1Jd-FAvxFi-enArgBJB-5xGk_vLpzPGDmN_DOf5Lcdg2DCnsxgrhAkKh32qX2a2oZg-mcDeW2/w640-h360/%E5%B9%B4%E7%B3%95%E9%AF%9B%E9%AD%9A%E7%87%92.jpg" width="640" /><br /></a><br /></div><div style="text-align: left;">年節過完,總是剩下的那顆年糕,終於有機會華麗翻身囉!相信作為接待親戚的「老家」都有這個困擾,過年總是要買一堆年糕、零食應付突然增加的人口。可是各自回歸工作崗位後,這些比較可以放的卻往往都剩了下來。這次就拿這顆剩下的年糕,搭配鬆餅粉,做成家庭版的鯛魚燒。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">「年糕鯛魚燒」差不多需要這些材料:</div><div style="text-align: left;"><ul style="text-align: left;"><li>鬆餅粉 ...... 100g</li><li>雞蛋 ....... 1個</li><li>牛奶 ...... 65g (依鬆餅粉廠牌調整)</li><li>紅豆年糕 ...... 1小塊</li><li>食用油 ...... 適量 (烤模防沾)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「年糕鯛魚燒」差不多是這麼做的:</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/m8C_rEgyBQc" title="YouTube video player" width="560"></iframe></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 1. 調製麵糊</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">製作年糕鯛魚燒的第一步很簡單,基本上按照鬆餅粉包裝的比例說明就不會有太大的問題。我這邊是把鬆餅粉100g,加入一個蛋,還有一些牛奶,攪拌均勻。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbyNdpaktuyvoANFz6boXDDWXd2apqFbExvthfnuCsRY9pp7I9_F8EUwv2qXLy2wgc4CaKyZhsxSarx1B17vrgjtymN56BK4my-juK3klYyAwujmM6ptIsTPxZH12rH3dKLtv_UpMUzLqjoW4drPlIQg2T432_FDb8Ww6eiV51Ds-nJ3QW9jtZ8Y7/s3840/%E9%AF%9B%E9%AD%9A%E7%87%92%E9%BA%B5%E7%B3%8A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbyNdpaktuyvoANFz6boXDDWXd2apqFbExvthfnuCsRY9pp7I9_F8EUwv2qXLy2wgc4CaKyZhsxSarx1B17vrgjtymN56BK4my-juK3klYyAwujmM6ptIsTPxZH12rH3dKLtv_UpMUzLqjoW4drPlIQg2T432_FDb8Ww6eiV51Ds-nJ3QW9jtZ8Y7/w640-h360/%E9%AF%9B%E9%AD%9A%E7%87%92%E9%BA%B5%E7%B3%8A.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 2. 年糕切小塊</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">把紅豆年糕切成小塊備用。切小塊比切成片方便一點,畢竟鯛魚燒的模子通常不會是方方正正的矩形,而是有點弧度。切成小塊的話,就可以按照個別區域去調整年糕擺放的位置。</div><div style="text-align: left;"><br /></div><div style="text-align: left;">但是切的時候要注意你的鯛魚燒模子厚度,不能超過模子的空間哦!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 3. 預熱烤模</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">不管你的烤模是鬆餅機的電烤盤形式,或是放在瓦斯爐直火加熱的形式,先把它的熱源打開預熱,還要一併刷上點食用油防沾。</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXFhS_TR9weTL5z0K3NmCaxemCZUQ3uygNg1uKGHfmjCnRcrPjuk-RurG9dXDHzJ2Vm8ih6VEbvz_C1D7vgOfAvC-PFrAfIzCJO9CxdmsEazFlIqQqwgNmr8DNHnQiJ3SH_W8VeZw3nh-2Ym9MUqLECa_l4gBcb1ZKLXyaTMQfv-loi2b9MYyLnNZ/s3840/%E9%A0%90%E7%86%B1%E6%8A%B9%E6%B2%B9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXFhS_TR9weTL5z0K3NmCaxemCZUQ3uygNg1uKGHfmjCnRcrPjuk-RurG9dXDHzJ2Vm8ih6VEbvz_C1D7vgOfAvC-PFrAfIzCJO9CxdmsEazFlIqQqwgNmr8DNHnQiJ3SH_W8VeZw3nh-2Ym9MUqLECa_l4gBcb1ZKLXyaTMQfv-loi2b9MYyLnNZ/w640-h360/%E9%A0%90%E7%86%B1%E6%8A%B9%E6%B2%B9.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">如果你對自己的不沾烤模很有信心,那就另當別論了。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 4. 舀入麵糊</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">往模子裡舀入一半麵糊,擺上切好的年糕小塊,再舀入另一半麵糊。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIcHKXOAracSj49zfEh-6a5VduKr2DCrD6EgD8kayAetICb7fBAzNlDfCIf1vClGJdpDroRs9jDbkTyao2vUBlad6c1oaLg4HL0apHn3xQc46K8uXehY0PNU6QJJMs3gXG9czw7obtL7iLDuFNcqiFZ615LQJK3XifA7JvifVAmRSCjK-dYkijC5J/s3840/%E8%88%80%E5%85%A5%E9%9D%A2%E7%B3%8A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIcHKXOAracSj49zfEh-6a5VduKr2DCrD6EgD8kayAetICb7fBAzNlDfCIf1vClGJdpDroRs9jDbkTyao2vUBlad6c1oaLg4HL0apHn3xQc46K8uXehY0PNU6QJJMs3gXG9czw7obtL7iLDuFNcqiFZ615LQJK3XifA7JvifVAmRSCjK-dYkijC5J/w640-h360/%E8%88%80%E5%85%A5%E9%9D%A2%E7%B3%8A.jpg" width="640" /></a></div><br />接著把機器蓋起來開始加熱,花三分鐘左右,等水蒸氣消失大概就可以了。你如果用直火的鯛魚燒模,中途可能還要翻個面。</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ioPR49U9p5NjdgaJiZmMHw_yfrXoQCzPBbMmL13GVELWRBKgr3Zul6B7UwFX1Jca3IvriDqZY6U8aZDeO6LbNth_7-2avCP2bFY7DEOZ3fdRltJ03hglFQN-L4W05B72meRXoTcLxVCc1j63nO7YyfWv-_OuI6xXQrp3XxdqXD1JrVvQqKL_l77P/s3840/%E6%89%93%E9%96%8B%E7%83%A4%E6%A8%A1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ioPR49U9p5NjdgaJiZmMHw_yfrXoQCzPBbMmL13GVELWRBKgr3Zul6B7UwFX1Jca3IvriDqZY6U8aZDeO6LbNth_7-2avCP2bFY7DEOZ3fdRltJ03hglFQN-L4W05B72meRXoTcLxVCc1j63nO7YyfWv-_OuI6xXQrp3XxdqXD1JrVvQqKL_l77P/w640-h360/%E6%89%93%E9%96%8B%E7%83%A4%E6%A8%A1.jpg" width="640" /></a></div><br />當然,沒有把握的話,中間打開來偷偷看一下也沒問題!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Step 5. 趁熱吃掉</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">「年糕鯛魚燒」一定要趁熱吃!放涼的話不僅沒辦法拉絲,年糕也會變硬哦~~</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgju3p9d2Sqng_u8gK9lc2v1IWRHw3DjPdm4MYjW6WEvuH3woFYhZxLlz-dmcWXk2MHg_2QAPylZgBzXNN_WpavH6u9HelwZGmBAaq-yOmoT3d-QXT7hvqFUj5cesLQAm7i4keSOtrwo_XK9vwPDhPiSwoE-KqDRjLpce0vKltxI208bUNsyqwGEsHo/s3840/%E5%B9%B4%E7%B3%95%E9%AF%9B%E9%AD%9A%E7%87%92%E6%8B%89%E7%B5%B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgju3p9d2Sqng_u8gK9lc2v1IWRHw3DjPdm4MYjW6WEvuH3woFYhZxLlz-dmcWXk2MHg_2QAPylZgBzXNN_WpavH6u9HelwZGmBAaq-yOmoT3d-QXT7hvqFUj5cesLQAm7i4keSOtrwo_XK9vwPDhPiSwoE-KqDRjLpce0vKltxI208bUNsyqwGEsHo/w640-h360/%E5%B9%B4%E7%B3%95%E9%AF%9B%E9%AD%9A%E7%87%92%E6%8B%89%E7%B5%B2.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">最後,幫大家複習一下「年糕鯛魚燒」的作法:</div><ol style="text-align: left;"><li>鬆餅粉加入雞蛋、牛奶,攪拌均勻。</li><li>紅豆年糕依鯛魚燒烤模的厚度切成小塊備用。</li><li>預熱鯛魚燒烤模,抹上食用油。</li><li>舀入一半麵糊,擺入紅豆年糕,再舀入另一半麵糊,蓋上鯛魚燒機器,大約三分鐘左右,等水蒸氣消失大概就好了。</li></ol><div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-10998101468410471612022-08-26T15:21:00.004+08:002022-08-26T15:21:39.261+08:00免烤箱,不用模具,一口就能吃掉的「柚子冰皮月餅」 Pomelo Snowy Mooncake - 差不多食譜<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5Lp9Hqua4oNJxGhHFH6EbLp1nQopIJjnnMhsJCVvgTQ8rXD8tbIQVhcUz7qn0Nj7F4anbfARDuKQ06zgorLoi3TG8BjsfVIk6O38Np5dqFzO4C58sAi65Xk4OBRoI_V_kqJxCvtrenLFot3VtqXq5wGvFRxgnMURzk1iPlpkagsP4Z_t3J9XVB5j/s3840/%E6%9F%9A%E5%AD%90%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A4%85.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5Lp9Hqua4oNJxGhHFH6EbLp1nQopIJjnnMhsJCVvgTQ8rXD8tbIQVhcUz7qn0Nj7F4anbfARDuKQ06zgorLoi3TG8BjsfVIk6O38Np5dqFzO4C58sAi65Xk4OBRoI_V_kqJxCvtrenLFot3VtqXq5wGvFRxgnMURzk1iPlpkagsP4Z_t3J9XVB5j/w640-h360/%E6%9F%9A%E5%AD%90%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A4%85.jpg" width="640" /></a><span style="text-align: left;"> </span></div><p></p><p>明明都進入秋天了,氣溫還是一點都不退讓,完全不想打開烤箱去烤月餅。還好,還有一種不需要烤箱的「冰皮月餅」,可以讓製作過程稍微涼快一點。這回,我們挑戰一個連模具都不用的作法,只靠一雙手再加一根筷子塑形的「柚子冰皮月餅」。</p><p>製作12個迷你「柚子冰皮月餅」的材料差不多需要這些:</p><p></p><ul style="text-align: left;"><li>冰皮</li><ul><li>澄粉 ...... 15g (又稱小麥澱粉,真的買不到可以拿低筋麵粉替代)</li><li>糯米粉 ...... 25g</li><li>在來米粉 ...... 25g</li><li>二砂糖 ...... 30g (可以換成你手邊有的糖)</li><li>水 ...... 90g</li><li>食用油 ...... 10g</li><li>抹茶粉 ...... 適量</li></ul><li>手粉</li><ul><li>玉米粉 ...... 2大匙 (或用熟的糯米粉)</li></ul><li>餡料</li><ul><li>綠豆沙 ...... 180g</li><li>葵瓜仁 ...... 適量</li></ul></ul><p></p><p><br /></p><p>「柚子冰皮月餅」差不多是這麼做的:</p><p style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/JteN5p3awlg" title="YouTube video player" width="560"></iframe><br /></p><p><b>Step 1. 混合冰皮材料</b></p><p>把材料表中,冰皮需要的所有材料,包括澄粉、糯米粉、在來米粉、砂糖、水、還有食用油全部倒入碗中,攪拌均勻。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PnAv7rod_Eh9mggLit8CurPV8fyvLWwfsTC6PLgI1jytxaVoxkta1sS_qiJxUShVLGrdm_Tfr5KttPxWxuwxxjQSgeDVJggNILsoEFAkZ16_ZKVFjwOmoBT1sa6o8aOmOajd0ie3P6f0RzWxWqBHvaKvcxPJn_EIthHJe0nhLO8bCV7R30L0WhuO/s3840/%E6%94%AA%E6%8B%8C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PnAv7rod_Eh9mggLit8CurPV8fyvLWwfsTC6PLgI1jytxaVoxkta1sS_qiJxUShVLGrdm_Tfr5KttPxWxuwxxjQSgeDVJggNILsoEFAkZ16_ZKVFjwOmoBT1sa6o8aOmOajd0ie3P6f0RzWxWqBHvaKvcxPJn_EIthHJe0nhLO8bCV7R30L0WhuO/w640-h360/%E6%94%AA%E6%8B%8C.jpg" width="640" /></a></div><br />如果你拿低筋麵粉替代澄粉的話,記得要過篩,因為低筋麵粉比較容易結塊。<p></p><p><br /></p><p><b>Step 2. 蒸熟</b></p><p>攪拌好的材料,直接放到電鍋裡面去,蒸個20到25分鐘左右,凝固就可以。這個時間大概是外鍋放一杯水,電鍋自己會跳起來的時間。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI0tiMkfbz9Cx3T1AsPruMyT99lTUAP33HFJSycWCJtSBPUGJwgiIh_sVfaIaXj1CirBnfhrvGYVyK4ibD8PT0WHctRyW2czEbNCtWVVqljdjWmXSihF7Vw1EtXzyHvC35Y504MsQUZZo68lKgZ5VpjKYwc0m5LHDNugeLJ73cnkce6Zpm-vh1l42/s3840/%E8%92%B8%E7%86%9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYI0tiMkfbz9Cx3T1AsPruMyT99lTUAP33HFJSycWCJtSBPUGJwgiIh_sVfaIaXj1CirBnfhrvGYVyK4ibD8PT0WHctRyW2czEbNCtWVVqljdjWmXSihF7Vw1EtXzyHvC35Y504MsQUZZo68lKgZ5VpjKYwc0m5LHDNugeLJ73cnkce6Zpm-vh1l42/w640-h360/%E8%92%B8%E7%86%9F.jpg" width="640" /></a></div><br />沒有電鍋的朋友,拿蒸鍋也是一樣的,時間都是20分鐘左右,重點是凝固就行。<p></p><p><br /></p><p><b>Step 3. 冰皮揉勻放涼</b></p><p>蒸好的冰皮拿出來讓它稍微冷卻,但是要趁著還溫熱的時候揉一揉,讓它的質地變細,具有延展性。要不然,讓它整個冷卻之後,冰皮就變成硬硬的一塊糕了。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidB5PQdvZIHPuJjv6OEXU1bdwayW2djJIU16XlidAilS2CFP8Q-3VoeRRdH-x-q5ILMiWq_gxzl6Udmb431oar0D2U-XXKi6ZAGaNCvW_8epUhY_1a8Cep8QHDB8dj6lgrUZi_24hsvssaYZvTZsxSj-SKrU-75-9tUtGhS09eJzImnjeDuKJy2eqH/s3840/%E5%86%B0%E7%9A%AE%E6%8F%89%E5%8B%BB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidB5PQdvZIHPuJjv6OEXU1bdwayW2djJIU16XlidAilS2CFP8Q-3VoeRRdH-x-q5ILMiWq_gxzl6Udmb431oar0D2U-XXKi6ZAGaNCvW_8epUhY_1a8Cep8QHDB8dj6lgrUZi_24hsvssaYZvTZsxSj-SKrU-75-9tUtGhS09eJzImnjeDuKJy2eqH/w640-h360/%E5%86%B0%E7%9A%AE%E6%8F%89%E5%8B%BB.jpg" width="640" /></a></div><br />冰皮的麵團挺粘的,有手套的可以戴手套,或是放在塑膠袋裡頭去揉。我的做法,是直接拿刮板幫忙,就算黏在刮板上也比較好處理。<p></p><p><br /></p><p><b>Step 4. 調色</b></p><p>這次我們要做的是「文旦柚」的造型,表皮是綠色的。等冰皮的麵團揉到沒有顆粒時,加入適量的抹茶粉,調出文旦柚的綠色。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhed2DQ06pUMTcKAZ_j3i0lbajFoPInaV1jwdjN3AH7olhqQyN_BvA6q_3G3egl0g7HXIMrd4HWMjFdxavHf3EQKkAgqFnuKYEcxs_AhyYNuyVHud-Cf9TBz-LqepWfjy24RSo2R5-Fm8QwrliHSKPJb_00uA_GM4MYGtQIfvL9URk85bs1SrV3GJK2/s3840/%E5%8A%A0%E5%85%A5%E6%8A%B9%E8%8C%B6%E7%B2%89%E8%AA%BF%E8%89%B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhed2DQ06pUMTcKAZ_j3i0lbajFoPInaV1jwdjN3AH7olhqQyN_BvA6q_3G3egl0g7HXIMrd4HWMjFdxavHf3EQKkAgqFnuKYEcxs_AhyYNuyVHud-Cf9TBz-LqepWfjy24RSo2R5-Fm8QwrliHSKPJb_00uA_GM4MYGtQIfvL9URk85bs1SrV3GJK2/w640-h360/%E5%8A%A0%E5%85%A5%E6%8A%B9%E8%8C%B6%E7%B2%89%E8%AA%BF%E8%89%B2.jpg" width="640" /></a></div><br />至於需要多少抹茶粉我也不太知道,就一點一點慢慢加,直到變成你覺得合適的顏色。<div><br /><p><b>Step 5. 分割冰皮</b></p><p>再過來,這步驟你可以等冰皮完全冷卻之後再操作。把冰皮切出15g左右,用手壓成圓餅狀。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn6skM3nfs6ltkf0YXsZ0NZFz9711k3QstfddZeT9F4ItruQoapLvFTT9IPAQqQ6wcDImAzOg0ibhVnhEOIHIpDZOwSNX8yIspXYC3DYSq4OOaqOBRqpDlyR7mHhGAZ8evedYYk-fuPz_eQYBm0jh2Q3XsAIAaECKe527aAMZc5IMv_wkrQAq-QHo/s3840/%E5%A3%93%E6%89%81%E5%86%B0%E7%9A%AE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn6skM3nfs6ltkf0YXsZ0NZFz9711k3QstfddZeT9F4ItruQoapLvFTT9IPAQqQ6wcDImAzOg0ibhVnhEOIHIpDZOwSNX8yIspXYC3DYSq4OOaqOBRqpDlyR7mHhGAZ8evedYYk-fuPz_eQYBm0jh2Q3XsAIAaECKe527aAMZc5IMv_wkrQAq-QHo/w640-h360/%E5%A3%93%E6%89%81%E5%86%B0%E7%9A%AE.jpg" width="640" /></a></div><br />如果感覺太黏不好操作的話,可以灑點玉米粉或是熟的糯米粉當作手粉,這樣會好做很多。<p></p><p><br /></p><p><b>Step 6. 製作內餡</b></p><p>接下來,把綠豆沙分成每份15g的小球,並且往裡面塞幾顆炒香的葵瓜仁。這些葵瓜仁是讓柚子切開的時候,可以看到一些籽。手邊沒有葵瓜仁的就省起來吧!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuAmPmpVcMZ3GsNJxXWYPSmTq-twv553x9X6JeYqYV7Lu7fCiTXAw-kuuK9eEu_1lwEf1Ve0EKixKiS50FTXhJ11pYHsdVERWv7fCaGW7XJCdwUo5zULW2K6xfbamJ8wxl1MOfSMhExmYaotou_i0TL1dst32BWIMrL-RSr-cSIZpLVJdeeZqhRFm/s3840/%E7%B6%A0%E8%B1%86%E6%B2%99%E9%A4%A1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuAmPmpVcMZ3GsNJxXWYPSmTq-twv553x9X6JeYqYV7Lu7fCiTXAw-kuuK9eEu_1lwEf1Ve0EKixKiS50FTXhJ11pYHsdVERWv7fCaGW7XJCdwUo5zULW2K6xfbamJ8wxl1MOfSMhExmYaotou_i0TL1dst32BWIMrL-RSr-cSIZpLVJdeeZqhRFm/w640-h360/%E7%B6%A0%E8%B1%86%E6%B2%99%E9%A4%A1.jpg" width="640" /></a></div><br />綠豆沙也可以換成白豆沙,兩種豆沙的顏色搭配綠色的外皮,看起來都滿像文旦柚的。<p></p><p><br /></p><p><b>Step 7. 包月餅,塑形</b></p><p>最後一個步驟,把冰皮和餡料結合,做成柚子的形狀,就可以吃囉!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_PQXLXsOEyvWdKoJpsj80gU0Jqamz6L1-7y68tquXZaD9-FIL7P_jKTCidBddzvPEeaH6xpqpGq5_FMrjGqWBzjAtszlQctmUTZgeOFzQyIGWp18SfKf5G3RFQFbsBWvgbkm_I2gT2zlbN0L99BQUmYq12DgXJ7_Tg0VT8ERCRzhnCER6quiH0oX/s3840/%E5%8C%85%E8%B5%B7%E4%BE%86.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_PQXLXsOEyvWdKoJpsj80gU0Jqamz6L1-7y68tquXZaD9-FIL7P_jKTCidBddzvPEeaH6xpqpGq5_FMrjGqWBzjAtszlQctmUTZgeOFzQyIGWp18SfKf5G3RFQFbsBWvgbkm_I2gT2zlbN0L99BQUmYq12DgXJ7_Tg0VT8ERCRzhnCER6quiH0oX/w640-h360/%E5%8C%85%E8%B5%B7%E4%BE%86.jpg" width="640" /></a></div><br /><p>說得簡單,實際操作還是有幾個訣竅的。首先當然是把內餡放到皮的中間,用一隻手的虎口和另一隻手配合,把口慢慢縮起來。然後在收口的地方稍微捏一下,做出柚子比較細的那一端。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95hR0kre2zFw4bv3KJEJZYvcq1MeGA6Gz9hNZNqQJN0Fq9AEwQS4D7HnoArgqQGonoJbzhaDA-tH2-kIiST8Yx4SWb2SWioCxfTVI4swg3gfJd3VH4TdxXY-f7ZBn6xUKbMJ_bZ9zImU-tvrIHarllRDr57sAyz8nYXoaUX3-s8mPW3tY4Y25KUQ4/s3840/%E6%94%B6%E5%8F%A3%E5%A1%91%E5%BD%A2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95hR0kre2zFw4bv3KJEJZYvcq1MeGA6Gz9hNZNqQJN0Fq9AEwQS4D7HnoArgqQGonoJbzhaDA-tH2-kIiST8Yx4SWb2SWioCxfTVI4swg3gfJd3VH4TdxXY-f7ZBn6xUKbMJ_bZ9zImU-tvrIHarllRDr57sAyz8nYXoaUX3-s8mPW3tY4Y25KUQ4/w640-h360/%E6%94%B6%E5%8F%A3%E5%A1%91%E5%BD%A2.jpg" width="640" /></a></div><br /><p>最後拿根筷子,稍微戳出一點點凹陷,讓那個形狀更像文旦。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-c4WSN679hSKHqmKUdd157hjLtcm7thqA62N_kGnmd8MwFrqGU1kp6DJa-GGDQPEltZo0LkWq8_mDqrmtBRIz2RrfDRUpi3uSJBKx5PrDDTHr2CYAF9ByIl5i6plJhSJAzO-UDu8kZPth0pePLusQXVDobbySvalWiLRbFxOQzJRbEg0-oK_Xjaz/s3840/%E6%8B%BF%E7%AD%B7%E5%AD%90%E6%88%B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-c4WSN679hSKHqmKUdd157hjLtcm7thqA62N_kGnmd8MwFrqGU1kp6DJa-GGDQPEltZo0LkWq8_mDqrmtBRIz2RrfDRUpi3uSJBKx5PrDDTHr2CYAF9ByIl5i6plJhSJAzO-UDu8kZPth0pePLusQXVDobbySvalWiLRbFxOQzJRbEg0-oK_Xjaz/w640-h360/%E6%8B%BF%E7%AD%B7%E5%AD%90%E6%88%B3.jpg" width="640" /></a></div><br /><p>這樣就好了嗎?是的,這樣就好了!下面是我們把文旦柚冰皮月餅切開的樣子,你可以稍微冷藏一下再開始吃。</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQrpEtnpPgXHgHX2WeWxWUMtjSkvaYy4tW5yyGYN02ZQmfomxCaEzS4T4hpK-piwlatTBPEZXi2OK6PZay1hCzg477Is3mThS64BkC9euq26ki7iIR0e7xBG79OHt4Jb22GT6M0hi-Hh-ZgiBKvwwL8efBQy2dS5RUAidAvT2sfA1EabUyddViz-M/s3840/%E5%88%87%E9%96%8B%E7%9A%84%E6%9F%9A%E5%AD%90%E6%9C%88%E9%A4%85.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQrpEtnpPgXHgHX2WeWxWUMtjSkvaYy4tW5yyGYN02ZQmfomxCaEzS4T4hpK-piwlatTBPEZXi2OK6PZay1hCzg477Is3mThS64BkC9euq26ki7iIR0e7xBG79OHt4Jb22GT6M0hi-Hh-ZgiBKvwwL8efBQy2dS5RUAidAvT2sfA1EabUyddViz-M/w640-h360/%E5%88%87%E9%96%8B%E7%9A%84%E6%9F%9A%E5%AD%90%E6%9C%88%E9%A4%85.jpg" width="640" /></a></div><p><br /></p><p>最後幫大家複習一下「柚子冰皮月餅」的作法:</p><p></p><ol style="text-align: left;"><li>將澄粉、糯米粉、在來米粉、砂糖、水、還有食用油全部倒在大碗中,攪拌均勻,放入電鍋蒸20-25分鐘。這大概就是在外鍋放一杯水,電鍋會自己跳起來的時間。</li><li>趁熱把蒸好的冰皮揉一揉,確定沒有硬塊後,加入適量的抹茶粉調成柚子皮的顏色,放涼。</li><li>將綠豆沙分成每份 15g 的小球,並在每個小球中放入幾顆葵瓜仁備用。</li><li>把冷卻的綠色冰皮切成每份 15g 的小麵團備用。</li><li>在手上拍點手粉,把小麵團壓扁後,包入綠豆沙內餡。</li><li>收口的時候用手稍微捏一下,做出柚子尖尖的造型,並用筷子戳出蒂頭那邊稍微凹陷的形狀。</li><li>做好之後稍微冰一下,就可以拿出來吃囉!</li></ol><div><br /></div><p></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-70046586600915752122022-07-09T21:10:00.001+08:002022-07-09T21:42:48.222+08:00窺探洋蔥的秘密:顯微鏡下的洋蔥鱗葉表皮與細胞 Onion Bulb Leaf under a microscope<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCAZkpRCDt9u_Z8t60qgZdhaTiDYCpQUT2VQLn3k4eodYt4j9StHVUcdI48fWrynRRof2V-BE_xiT3XXNuvB73ei7ZjsMlOF5JEoBLfe8Obwv9zKyL1MwRrd8FEThvVhH061oarr5g1DOK1d5TuQu-AQWh_pdbH_90IgIgwd7cdYyf8KURIJtOx-i/s3840/%E7%AA%BA%E6%8E%A2%E6%B4%8B%E8%94%A5%E7%9A%84%E7%A7%98%E5%AF%86.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCAZkpRCDt9u_Z8t60qgZdhaTiDYCpQUT2VQLn3k4eodYt4j9StHVUcdI48fWrynRRof2V-BE_xiT3XXNuvB73ei7ZjsMlOF5JEoBLfe8Obwv9zKyL1MwRrd8FEThvVhH061oarr5g1DOK1d5TuQu-AQWh_pdbH_90IgIgwd7cdYyf8KURIJtOx-i/w640-h360/%E7%AA%BA%E6%8E%A2%E6%B4%8B%E8%94%A5%E7%9A%84%E7%A7%98%E5%AF%86.jpg" width="640" /></a></div><p>在這段嘗試使用顯微鏡來拍攝的期間,「洋蔥表皮」可以說是最容易製作的玻片標本,沒有之一。只要剝開來,攤平,滴上水,蓋上玻片,基本就完事了。怪不得學校的生物課本,都會拿洋蔥表皮來設計實驗。但是想要看到鱗葉的橫切面,那就得要練練刀功,並試試你的運氣了。</p><p style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/XSrfPjLxYMI" title="YouTube video player" width="560"></iframe></p><p>洋蔥表皮是比較容易處理的樣本,這次拍攝我們就從撕皮開始。只要不是最外面那層乾掉的表皮,用哪一層都無所謂。我也沒有拿整顆洋蔥,就拿做菜切下來的地方。這樣的大小對於顯微鏡觀察來講,已經相當足夠了。</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNwpE4navQbJ5VymKYY4vtBgwDjlVdULhorPud_XP07N1HSz9EjrPAa5OZZxPh34vPvv96cC6DeI8mKHqD3qDWYNjn2Lw4usR1XFLyIeOiArdzGTr2qctsTbKI8V_wbnCFslCfHF9cNJERS0g1jSS3vl5lvFZB1RVWPyon-_eLp2pUWUCaPy2aCWp/s3840/%E6%93%8D%E4%BD%9C%E9%A1%AF%E5%BE%AE%E9%8F%A1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNwpE4navQbJ5VymKYY4vtBgwDjlVdULhorPud_XP07N1HSz9EjrPAa5OZZxPh34vPvv96cC6DeI8mKHqD3qDWYNjn2Lw4usR1XFLyIeOiArdzGTr2qctsTbKI8V_wbnCFslCfHF9cNJERS0g1jSS3vl5lvFZB1RVWPyon-_eLp2pUWUCaPy2aCWp/w640-h360/%E6%93%8D%E4%BD%9C%E9%A1%AF%E5%BE%AE%E9%8F%A1.jpg" width="640" /></a></div><br />洋蔥皮剝下來後,放在滴了水的玻片上,再滴一滴水,蓋上蓋玻片。這樣一來,觀察用的玻片標本就完成了。接著放上顯微鏡的載物台,調整鏡頭到適當的高度(大約一公分),然後調整標片標本位置,調整光源,最後再進行細微的對焦,就可以開始你的觀察了!<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2EBshIsh4PQTrhkgfGh0GQG1bJgQDM_wT7UbKWB0UOeMRhkN9sVkqzFCxeiPW4mL0Qao3TNcJiUFtCqyqpATNQyHo5zJW34wPySJi2Wk-SPPrHrdMPwFN7nFrRHxPH5uQBYc_cmA7GGRiUnt_OBllhjGZuJeYpsgxUUWRDAK8YDm9uLLZPuUIkyP/s3840/%E6%B4%8B%E8%94%A5%E8%A1%A8%E7%9A%AE%E7%B4%B0%E8%83%9E%2040x.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2EBshIsh4PQTrhkgfGh0GQG1bJgQDM_wT7UbKWB0UOeMRhkN9sVkqzFCxeiPW4mL0Qao3TNcJiUFtCqyqpATNQyHo5zJW34wPySJi2Wk-SPPrHrdMPwFN7nFrRHxPH5uQBYc_cmA7GGRiUnt_OBllhjGZuJeYpsgxUUWRDAK8YDm9uLLZPuUIkyP/w640-h360/%E6%B4%8B%E8%94%A5%E8%A1%A8%E7%9A%AE%E7%B4%B0%E8%83%9E%2040x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">洋蔥表皮細胞 40x</td></tr></tbody></table><p>先用顯微鏡的低倍鏡來看。這架顯微鏡最低的放大倍率是40倍,可以看出洋蔥表皮的排列狀況,而且也很清楚看到表皮有深淺不一的顏色。</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG96xuEWkfWw4IvaL6UlaWftUI9tW1AC6wu6vSpkm5MCjwvGeU-_QE748TUa3ukzwnfoDXr25sp8tS9oA9teQze1WPB9b66jdC2F2_5fu7ryl8iy9iMp2Wwu0vHpFzgHJrkbcGt6cE3Cab0_q1QkgkFB_znENhhKWu3I9JKwIWF9HKZUeh09KvnAc/s3840/%E6%B4%8B%E8%94%A5%E8%A1%A8%E7%9A%AE%E7%B4%B0%E8%83%9E%20100x.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqG96xuEWkfWw4IvaL6UlaWftUI9tW1AC6wu6vSpkm5MCjwvGeU-_QE748TUa3ukzwnfoDXr25sp8tS9oA9teQze1WPB9b66jdC2F2_5fu7ryl8iy9iMp2Wwu0vHpFzgHJrkbcGt6cE3Cab0_q1QkgkFB_znENhhKWu3I9JKwIWF9HKZUeh09KvnAc/w640-h360/%E6%B4%8B%E8%94%A5%E8%A1%A8%E7%9A%AE%E7%B4%B0%E8%83%9E%20100x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">洋蔥表皮細胞 100x</td></tr></tbody></table><br /><div>放大到100倍,可以看到細胞裡面還有東西。透明一點的細胞會比較清楚,可以看到細胞核。有的除了細胞核外,好像還有其他的東西。</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWL07-HPc_Fq5ZSvMy-ZMPHksDypA68viiCAqaJqrborzwGtjY5xkSU0jrJT_CBDpfNdJDNzH3kYV8-6C-de5n2AV7M_icmKpBQ8czY9nQAP4X60TJNAFqRNuaYABSEd6x3LFNLcQNlsTEkLzRj_0wfh1hhVPptUNBB93Ly2TVnrjkSyGrx4Lh10y8/s3840/%E6%B4%8B%E8%94%A5%E8%A1%A8%E7%9A%AE%E7%B4%B0%E8%83%9E%20600x.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWL07-HPc_Fq5ZSvMy-ZMPHksDypA68viiCAqaJqrborzwGtjY5xkSU0jrJT_CBDpfNdJDNzH3kYV8-6C-de5n2AV7M_icmKpBQ8czY9nQAP4X60TJNAFqRNuaYABSEd6x3LFNLcQNlsTEkLzRj_0wfh1hhVPptUNBB93Ly2TVnrjkSyGrx4Lh10y8/w640-h360/%E6%B4%8B%E8%94%A5%E8%A1%A8%E7%9A%AE%E7%B4%B0%E8%83%9E%20600x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">洋蔥表皮細胞 600x</td></tr></tbody></table><br /><div>繼續放大到600倍,細胞核變得更明顯了。除此之外,可以看到細胞邊緣有兩層構成。生物課本裡面介紹過,外層的是細胞壁,內層的是細胞膜。然而,在有顏色的細胞中,細胞核就沒有那麼明顯。</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfQoaRY974Me85pN98g4zlKfGOCSGAI0hHcnyPSoSwGyiKC8_kqa0dGg1TcHjq1wwRKyLhJAj9pl_quGldOky-SCbrDvHTjMKMUU57aYjmzfB9wNvpogGtHqUlLUy_3uH3E3C2H-9gKxbNBAx1hA9NbVGeowdOLavBXGUSJhQg1uD82iN9kZ8miWq/s3840/%E6%B4%8B%E8%94%A5%E9%B1%97%E8%91%89%E5%89%96%E9%9D%A2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfQoaRY974Me85pN98g4zlKfGOCSGAI0hHcnyPSoSwGyiKC8_kqa0dGg1TcHjq1wwRKyLhJAj9pl_quGldOky-SCbrDvHTjMKMUU57aYjmzfB9wNvpogGtHqUlLUy_3uH3E3C2H-9gKxbNBAx1hA9NbVGeowdOLavBXGUSJhQg1uD82iN9kZ8miWq/w640-h360/%E6%B4%8B%E8%94%A5%E9%B1%97%E8%91%89%E5%89%96%E9%9D%A2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">洋蔥鱗葉剖面 40x</td></tr></tbody></table><br /><div>看過洋蔥表皮,現在把洋蔥的鱗葉做剖面,看看裡面的細胞構成。切了很多片,終於有一片切的比較成功,可以看到上面一層薄薄的紫色表皮。這層紫色表皮就是剛剛看了很久的洋蔥表皮。中間還有帶點綠色的部位,這應該是維管束。</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv4kFsJftylmNvuWR1dSE9tHMEdS6zeWmsuROD94uqchsB2mNQ-lBEt2eJxyuYbIPaIOcIpVHYBMsZCSM8obUSUqMZ5d9qE_2VKS8wkWuQQ6qg54WUMaBFHtg8kCrlyP97OZGy5O14BmB2VqBIeeYIY98VPVYD93X8YuHs9BDRAV16wDv7savR-Q3/s3840/%E6%B4%8B%E8%94%A5%E9%B1%97%E8%91%89%E5%89%96%E9%9D%A2%20600x.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv4kFsJftylmNvuWR1dSE9tHMEdS6zeWmsuROD94uqchsB2mNQ-lBEt2eJxyuYbIPaIOcIpVHYBMsZCSM8obUSUqMZ5d9qE_2VKS8wkWuQQ6qg54WUMaBFHtg8kCrlyP97OZGy5O14BmB2VqBIeeYIY98VPVYD93X8YuHs9BDRAV16wDv7savR-Q3/w640-h360/%E6%B4%8B%E8%94%A5%E9%B1%97%E8%91%89%E5%89%96%E9%9D%A2%20600x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">洋蔥鱗葉剖面 600x</td></tr></tbody></table><br /><div>直接放大到600倍,可以明顯看出紫色的表皮細胞比較扁平,底下構成洋蔥肉的透明細胞則比較大顆。問題是紫色的花青素好像只集中在表皮而已,底下那些通通沒有。但畫面的右下角,也就是靠近維管束的周邊有綠綠的,移過去看看。</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGMU1L6tFBbWv4--Y4aWHn9VIEGsOIP2fq6eV9lzbxJpDx27Z-LagiZtWwGy3VRKnJlXNhjz66y878EV22CMwcx6xVro8kvQ2KEf8GKCHsH2ewmx6AqKWa-hswV2GlmfJShMZ_mbjCyUVQo5_LJuKCiLAttym2yrsuBwnk7DnXQWFITwmTaBkGRqI/s3840/%E6%B4%8B%E8%94%A5%E9%B1%97%E8%91%89%E5%89%96%E9%9D%A2%20600x%20%E9%9D%A0%E8%BF%91%E7%B6%AD%E7%AE%A1%E6%9D%9F.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGMU1L6tFBbWv4--Y4aWHn9VIEGsOIP2fq6eV9lzbxJpDx27Z-LagiZtWwGy3VRKnJlXNhjz66y878EV22CMwcx6xVro8kvQ2KEf8GKCHsH2ewmx6AqKWa-hswV2GlmfJShMZ_mbjCyUVQo5_LJuKCiLAttym2yrsuBwnk7DnXQWFITwmTaBkGRqI/w640-h360/%E6%B4%8B%E8%94%A5%E9%B1%97%E8%91%89%E5%89%96%E9%9D%A2%20600x%20%E9%9D%A0%E8%BF%91%E7%B6%AD%E7%AE%A1%E6%9D%9F.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">洋蔥鱗葉剖面 600x 靠近維管束</td></tr></tbody></table><br /><div>在細胞內可以看到一顆顆綠綠的小球,不知道這些是不是葉綠體,或者只是有綠色色素的有色體。仔細再想想,剝開洋蔥後確實有一條條綠色的紋路,這些綠綠的小球應該就是那些紋路出現的地方。</div><div><br />我能看懂的部分只有這個樣子!如果有哪些高手看到,還請多多指教。</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-42793059082693364082022-07-03T14:01:00.000+08:002022-07-03T14:01:41.091+08:00稻麴病:稻穀怎麼好像開了花? False Smut<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPx6sWh1OS0j6R_hpSKYL-7hZf5_luRB7G2JXtPPDvNB5z15JMY9_K2Goh9GC3ixO21Z6i9JZRmb14gJeQqMlybBUrubaCcP-r2nPNAlfgFoKYbxb5IgPK87sr2YFcv2YV-TNXb2583qXlfOvjesjiPNJKFdryYxdjJTYLuQjRizZFETAmAyMDSDM/s3840/%E7%A8%BB%E9%BA%B4%E7%97%85.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPx6sWh1OS0j6R_hpSKYL-7hZf5_luRB7G2JXtPPDvNB5z15JMY9_K2Goh9GC3ixO21Z6i9JZRmb14gJeQqMlybBUrubaCcP-r2nPNAlfgFoKYbxb5IgPK87sr2YFcv2YV-TNXb2583qXlfOvjesjiPNJKFdryYxdjJTYLuQjRizZFETAmAyMDSDM/w640-h360/%E7%A8%BB%E9%BA%B4%E7%97%85.jpg" width="640" /></a></div><p></p><p>「稻麴」,農民俗稱「穀母」,多發生於高溫多雨的環境,它的病原菌就叫做「稻麴病菌」。</p><p style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/g7YeIZzN13g" title="YouTube video player" width="560"></iframe></p><p>稻麴的特徵相當明顯,受感染的稻穀會不正常地增生膨大。我們發現的時候,生病的穀粒通常都已經被橘黃色的菌絲塊包覆,呈現出表面粉粉的狀態,看起來很像開了花一樣。如果早點察覺的話,還可以看到綠色、黃綠色的階段。</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGh3L0uXt1Gg33TR4Ia4P2VBMYrIGipSNUycXEHTtotcrgjSqHTVXiGLD4I4pETCEM6XXvaqgfMs1cLb__858Un3Yul29EIYpvUEiEon-a7ht-vtL9MGAtqvuFwm-ZRDIKsBJc0QX5oRy6ALrlzPwpwyZy-rQZ573IzLlgOorN_B0NASp-b_jri1Eb/s3840/%E7%A8%BB%E9%BA%B4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGh3L0uXt1Gg33TR4Ia4P2VBMYrIGipSNUycXEHTtotcrgjSqHTVXiGLD4I4pETCEM6XXvaqgfMs1cLb__858Un3Yul29EIYpvUEiEon-a7ht-vtL9MGAtqvuFwm-ZRDIKsBJc0QX5oRy6ALrlzPwpwyZy-rQZ573IzLlgOorN_B0NASp-b_jri1Eb/w640-h360/%E7%A8%BB%E9%BA%B4.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">稻穗上的稻麴型態</td></tr></tbody></table><p>根據研究報告<span style="font-size: xx-small;">[1]</span>描述,這些看起來粉粉的東西就是稻麴病菌的厚膜孢子。這種孢子會飛散並污染其他健康的稻穀,而且有很大的可能傳染會至下一期稻作。</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5ZAH3p6NU8PnBoBhS5KEaffVG_zHKbSQecqn5onuQj6Y21mYJpmMqp9Et9PQg7jCaq2GjEY4p_93nBOkcLOKxBNZOhH-nJMq725ZjWNSS_uzx_H45nHJrbhWVdJHvpYcp0x9qRsYXrPXlO682BcAFlqNwRz8-82HVn7twlxNVCtgNvU0F2QQ5I6T/s3840/%E7%A8%BB%E9%BA%B4%2040x.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5ZAH3p6NU8PnBoBhS5KEaffVG_zHKbSQecqn5onuQj6Y21mYJpmMqp9Et9PQg7jCaq2GjEY4p_93nBOkcLOKxBNZOhH-nJMq725ZjWNSS_uzx_H45nHJrbhWVdJHvpYcp0x9qRsYXrPXlO682BcAFlqNwRz8-82HVn7twlxNVCtgNvU0F2QQ5I6T/w640-h360/%E7%A8%BB%E9%BA%B4%2040x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">40x 受感染稻穀表面的稻麴</td></tr></tbody></table><p>透過顯微鏡,可以清楚看到包覆在稻穀上的稻麴菌絲塊。這些橘黃色的菌絲(或孢子),甚至會卡在稻穀的毛刺上。</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHlhyW1I7fwndP2bc3MYdyfQJ9kAK9g2EzDHT0GphDTI-0j6eiD1ZVOAJZDL49ghukhsb6UTEBbIyNUg878ZPNk8HHeWvS74u-KkddObymplREqLdFGqX8yN38RSiBdIlUopeQrSgLZH5F_rZ25oAfU1KxZLyQX-wSgQ6g_mOHDs_chGCl1Q0LeRz/s3840/%E7%A8%BB%E9%BA%B4%E8%8F%8C%E7%B5%B2%20100x.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHlhyW1I7fwndP2bc3MYdyfQJ9kAK9g2EzDHT0GphDTI-0j6eiD1ZVOAJZDL49ghukhsb6UTEBbIyNUg878ZPNk8HHeWvS74u-KkddObymplREqLdFGqX8yN38RSiBdIlUopeQrSgLZH5F_rZ25oAfU1KxZLyQX-wSgQ6g_mOHDs_chGCl1Q0LeRz/w640-h360/%E7%A8%BB%E9%BA%B4%E8%8F%8C%E7%B5%B2%20100x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">100x 受感染稻穀表面稻麴菌絲<br /></td></tr></tbody></table><div><br /></div><div>取一點黃色的稻麴,放到玻片上觀察。最先會發現這些菌絲塊很難剝開,想要將它打散並不容易。在40倍的放大倍率下,看到的就是一團,以及邊邊稍微弄開的小小的黃色顆粒。放大到100倍,能看到的仍然相差不多。</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSacdgjKfzKWEcZYNWnsW7laPJwiqOtRT4JAnehFwFR-muvhD9J6EHNMjOSj0fedLfkQBzYKVcOOJibAybcfQYZJ1MDsPsAnSPVz3jCnsDqtfExMsaQfIj243XIP7HJisz18Qsj71-IK2LNKVmKdKsVPBnkb1_BgHq7jfx5vJX6ckqDoHkN_RERAQF/s3840/%E7%A8%BB%E9%BA%B4%E7%97%85%E8%8F%8C%2040x.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSacdgjKfzKWEcZYNWnsW7laPJwiqOtRT4JAnehFwFR-muvhD9J6EHNMjOSj0fedLfkQBzYKVcOOJibAybcfQYZJ1MDsPsAnSPVz3jCnsDqtfExMsaQfIj243XIP7HJisz18Qsj71-IK2LNKVmKdKsVPBnkb1_BgHq7jfx5vJX6ckqDoHkN_RERAQF/w640-h360/%E7%A8%BB%E9%BA%B4%E7%97%85%E8%8F%8C%2040x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">稻麴病菌 40x</td></tr></tbody></table><p style="text-align: left;">放大到600倍的時候,呈現的影像就很不一樣。可以看到一顆顆圓圓的菌聚成一團,我猜應該就是稻麴病菌,跟酵母菌長得很像。而比較大顆,顏色黑黑的是不是孢子囊,我就不敢肯定了。畢竟我只是個種水稻的農民,不是研究這個病的專家,有問題還是去請教那些專門的人。</p><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pekcZLGlgWcwhrtjJ4kuPRH8e5q2chJswaLQwKi4rkz4LXNeOL85YZLAGoqt8DY0aPsn8WuKzXMKwXdEtdBuvvPEYoHwjRzuWITCARDg9cYA0mVL1ARIrhmQKjEXRyuvWvRDJhhmTYdf9GmtNRuB3vbOsxv3brKQO3m9bXknVrgIOzdsHLy_znpy/s3840/%E7%A8%BB%E9%BA%B4%E7%97%85%E8%8F%8C%20600x.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pekcZLGlgWcwhrtjJ4kuPRH8e5q2chJswaLQwKi4rkz4LXNeOL85YZLAGoqt8DY0aPsn8WuKzXMKwXdEtdBuvvPEYoHwjRzuWITCARDg9cYA0mVL1ARIrhmQKjEXRyuvWvRDJhhmTYdf9GmtNRuB3vbOsxv3brKQO3m9bXknVrgIOzdsHLy_znpy/w640-h360/%E7%A8%BB%E9%BA%B4%E7%97%85%E8%8F%8C%20600x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">稻麴病菌 600x</td></tr></tbody></table><div><br /></div><div>在台灣,稻麴並幾乎都是零星發生,往往不怎麼嚴重。防治上通常不會建議使用藥劑,僅需將病穗移除<span style="font-size: x-small;">[1]</span>即可。但畢竟是靠孢子傳播的,我覺得剪除後不要亂丟,給垃圾車載去燒掉會好一點。但如果病況太嚴重的話,趕快聯絡改良場的專家去看看。</div><div><p><br /></p><p>延伸閱讀:</p><p>[1] 蔡武雄。2003。稻麴病。植物保護圖鑑系列 8。頁313-315。 臺北市:行政院農業委員會動植物防檢局。 線上版本: <a href="https://www.baphiq.gov.tw/Publish/plant_protect_pic_8/ricePDF/06-12.pdf">https://www.baphiq.gov.tw/Publish/plant_protect_pic_8/ricePDF/06-12.pdf</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-49907091665183021252022-06-30T23:10:00.002+08:002022-07-01T13:43:16.007+08:00嚼過的葡萄皮還剩下什麼?看起來就像草間彌生的點點作品 Grape Skin under the Microscope<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_zJu7UsuASMHiY6u75P5PkzyzsSfXYVonLRVb7kZFrxCmiZSbcy_pM5GgC2W1TahFkYz4uhlez-0CwGhJSXtwCn616dfe6sXIuQgOPjLQooSvyVH2Qie6rXxftGsTzemVYwZ4tHd4VQrLArJRMYfJCuHApj167e4i4I2MGRETTMAIiw53hJU2957/s3840/%E8%91%A1%E8%90%84%E7%9A%AE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_zJu7UsuASMHiY6u75P5PkzyzsSfXYVonLRVb7kZFrxCmiZSbcy_pM5GgC2W1TahFkYz4uhlez-0CwGhJSXtwCn616dfe6sXIuQgOPjLQooSvyVH2Qie6rXxftGsTzemVYwZ4tHd4VQrLArJRMYfJCuHApj167e4i4I2MGRETTMAIiw53hJU2957/w640-h360/%E8%91%A1%E8%90%84%E7%9A%AE.jpg" width="640" /></a></div><p></p><p>你吃葡萄吐葡萄皮嗎?對我來說,這真的得看品種來決定。皮比較薄的那種無籽葡萄我會直接吃,但是皮比較澀的那種我就沒有辦法,嚼了之後只能把皮給吐出來。今天吃的這幾顆,剛好是不吐不行的那種。為了讓葡萄皮能夠達到最高的效益,就把那些殘渣放到顯微鏡底下看看吧!</p><div class="separator" style="clear: both; text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Dk4X_aJ2JYQ" title="YouTube video player" width="560"></iframe></div><p>話說拿到顯微鏡的這段時間,我就像充滿好奇心的小朋友一樣,不管拿到什麼食物,通通都放到顯微鏡去看看。低倍的時候通常比較精彩,像是用40倍、100倍之類的倍率去觀察,很容易就可以看到各種食物神奇的紋理。可是一旦換到600倍,事情就不太一樣了,開始出現很多我不太能夠理解的東西。</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXvHaiCCKXOkVr0EhCVD2Fux3urbuHBzWcWxIeZAviZvwmnfRgNbbKuHB0xEVHFRNaQATMlcDwbl7B-6j5jY14vr_NLWPUwxRaDrMBOuMT94RjPDCtQA4dQsBcg1stWdZ1QqKmJicTjEKqLvIxhaSG1nANI7gI6lWlWa-hYDVQDQ7D9oYLSWYp1Yu/s3840/%E8%91%A1%E8%90%84%E7%9A%AE40X.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXvHaiCCKXOkVr0EhCVD2Fux3urbuHBzWcWxIeZAviZvwmnfRgNbbKuHB0xEVHFRNaQATMlcDwbl7B-6j5jY14vr_NLWPUwxRaDrMBOuMT94RjPDCtQA4dQsBcg1stWdZ1QqKmJicTjEKqLvIxhaSG1nANI7gI6lWlWa-hYDVQDQ7D9oYLSWYp1Yu/w640-h360/%E8%91%A1%E8%90%84%E7%9A%AE40X.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">40x 葡萄皮</td></tr></tbody></table><p>先來看看葡萄皮放大40倍的影像。我用的葡萄皮是嚼過的,裡面還有一些果肉殘存。但是放到顯微鏡底下的標本得要薄一點,我就拿刀子稍微把裡面的果肉給刮掉,結果就像你看到的這個樣子。</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYAkYClgcZY1g9LFKVvWezNMehTXsKNym8kGAE9jai_BtDIU9fUMpJtI536DKdKcGvVbDxAbqe9gocBVGlzP5aLn3sSICm8x-XgDkzvWz5_GMf9NDFJXWdG57TNwqytDIbsiQ-abBxQaydCpHC2abVfamwaij0tZ8ZsEQUKEkjRW_ugWB7g0YZXLQ/s3840/%E8%91%A1%E8%90%84%E7%9A%AE%20100X.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYAkYClgcZY1g9LFKVvWezNMehTXsKNym8kGAE9jai_BtDIU9fUMpJtI536DKdKcGvVbDxAbqe9gocBVGlzP5aLn3sSICm8x-XgDkzvWz5_GMf9NDFJXWdG57TNwqytDIbsiQ-abBxQaydCpHC2abVfamwaij0tZ8ZsEQUKEkjRW_ugWB7g0YZXLQ/w640-h360/%E8%91%A1%E8%90%84%E7%9A%AE%20100X.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">100x 葡萄皮</td></tr></tbody></table><br />原以為葡萄皮就是紫色的,沒想到這東西竟然沒有那麼單純。不光是紫色,還有黑色的點點,在100倍的影像中相當明顯。除此之外,隱隱約約還可以看到細胞的邊界。就我們讀過的生物課常識來講,植物細胞比較看得清楚的,應該就是細胞壁了,細胞膜則不太能確定。但這個倍率呈現的葡萄皮影像,也最像草間彌生滿佈點點的作品。<p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-8OjANUDoCoLz5Ekn_XZtQw9G4Oe3IakCUjPNEnP5S0Elp755Ey6bR3iHFqjlz-Zvq9jg1TTiSsaBE62Jiur50hDkau4ohZZoHWH-IOMNlPXH7r8f3SRf7xVb1HKwnuY1dpjASleP0mDSY9FOlOyZLZb4dDGQxt1EnV3EQPgmlWWwJqy8htXrcX5/s3840/%E8%91%A1%E8%90%84%E7%9A%AE%20600X.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-8OjANUDoCoLz5Ekn_XZtQw9G4Oe3IakCUjPNEnP5S0Elp755Ey6bR3iHFqjlz-Zvq9jg1TTiSsaBE62Jiur50hDkau4ohZZoHWH-IOMNlPXH7r8f3SRf7xVb1HKwnuY1dpjASleP0mDSY9FOlOyZLZb4dDGQxt1EnV3EQPgmlWWwJqy8htXrcX5/w640-h360/%E8%91%A1%E8%90%84%E7%9A%AE%20600X.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">600x 葡萄皮</td></tr></tbody></table><br />當我們把顯微鏡轉到最高的600倍,細胞的界線就很明顯了。更有意思的是,那些黑色的點點並不是每個細胞都有。而且,有的細胞裡面還不止一個點,這基本排除了黑點是細胞核的可能性。比較可能的猜測,它應該是葡萄皮裡的色素,可能是花青素。因為我不是生物專業,也不是葡萄專業,所以我也只敢說「可能!」<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jBdp3EImAU3QIUAo5YNpOReUxnG6rsx1lCMzmwFAXAY_SqCjTAdXPCf9rr87KE3Vl343YSnm0RV1IffzjGbDwA6Dg50DcRdX5hLChs3SMz61CV01GSpKlviiJtBwIhWpqKdC17SGj-ygni7a1D7eeywoX5OD6Vl6XucxNpJX91esMtVA_DtWbYxZ/s3840/%E8%91%A1%E8%90%84%E7%9A%AE2%20600X.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jBdp3EImAU3QIUAo5YNpOReUxnG6rsx1lCMzmwFAXAY_SqCjTAdXPCf9rr87KE3Vl343YSnm0RV1IffzjGbDwA6Dg50DcRdX5hLChs3SMz61CV01GSpKlviiJtBwIhWpqKdC17SGj-ygni7a1D7eeywoX5OD6Vl6XucxNpJX91esMtVA_DtWbYxZ/w640-h360/%E8%91%A1%E8%90%84%E7%9A%AE2%20600X.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">600x 葡萄皮</td></tr></tbody></table><br /><div>上面這張是葡萄皮的另一個部位,同樣是在600倍的鏡頭,但這個地方比較可以看到類似細胞核或是胞器的東西。至於那些胞器到底長什麼樣子?恐怕使用這架顯微鏡是沒有辦法回答的。</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7fr4O19viF01Yr-ZNwSBiZBiPtT8N7UDLJzK8u7t8zNHtMyQ7W7M1jYPnS6LJgJlpN6p0MZJaCiInyJFp_cs2Af30HBcxNWUHu8C1I1S075u7jsIjb0J0y7gUV0GQmQBD5LKj8DkaLO_uFmOq7nJ36AuCUTXyLi9fjdqmcEYkVhJb8In2WkXjYFE/s3840/%E8%91%A1%E8%90%84%E6%9E%9C%E8%82%89%2040x.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7fr4O19viF01Yr-ZNwSBiZBiPtT8N7UDLJzK8u7t8zNHtMyQ7W7M1jYPnS6LJgJlpN6p0MZJaCiInyJFp_cs2Af30HBcxNWUHu8C1I1S075u7jsIjb0J0y7gUV0GQmQBD5LKj8DkaLO_uFmOq7nJ36AuCUTXyLi9fjdqmcEYkVhJb8In2WkXjYFE/w640-h360/%E8%91%A1%E8%90%84%E6%9E%9C%E8%82%89%2040x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">40x 葡萄果肉</td></tr></tbody></table><br />不過我們可以來看看另一個衍生的樣本,就是果皮內刮下來的葡萄果肉。很顯然,用刮的方法來取樣葡萄果肉並不是一個好方法,全都爛成一團了。說老實話,除了一些黑色點點,我什麼都看不出來。問題是好吃的果肉都被我啃光了,不看這個也沒東西可以看了,加減湊合一下。<br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6K9Xvem_92Ccv1Azm4-vWxayZcW-m1L9707Sbr4CWbYbN5Ra_KwLNhMO7rSu8dZ-dTT4AWnOMITXzkAtAwlXoZgTRR385rMvmTZlk72co1lPUcWkE_uhMmmCh9tyMrUAEDbviFgQzBmwQqACbdlOJejR8yccgmEX_iS6p3e5MdH7mOM8MzL-ltkA/s3840/%E8%91%A1%E8%90%84%E6%9E%9C%E8%82%89%20600x.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6K9Xvem_92Ccv1Azm4-vWxayZcW-m1L9707Sbr4CWbYbN5Ra_KwLNhMO7rSu8dZ-dTT4AWnOMITXzkAtAwlXoZgTRR385rMvmTZlk72co1lPUcWkE_uhMmmCh9tyMrUAEDbviFgQzBmwQqACbdlOJejR8yccgmEX_iS6p3e5MdH7mOM8MzL-ltkA/w640-h360/%E8%91%A1%E8%90%84%E6%9E%9C%E8%82%89%20600x.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">600x 葡萄果肉</td></tr></tbody></table><br />繼續放大到100倍,還是那樣,全部疊成一團。但是放大到600倍的時候,我終於找到一個看起來比較完整的果肉細胞。請注意,只是「看起來」而已,我完全沒有把握這就是一個葡萄果肉細胞。但至少可以看到一個紫色(或是黑色)的點,旁邊還有綠色的點點。那些綠色的點點,應該就是讓葡萄果肉表現出綠色的物質。那個是什麼物質?我真的不知道。<p></p><p>好吧!家裡已經沒有葡萄存貨了,等到哪天有葡萄的時候再說囉!</p><p style="text-align: center;"><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="560" src="https://www.youtube.com/embed/y0ebrC5wFLY" title="YouTube video player" width="315"></iframe></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-81546691114280994462022-02-16T14:13:00.002+08:002022-02-16T14:13:15.417+08:00差不多食譜:八寶芋泥 Eight-Treasure Taro<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEib_In-G5oe5lcFS9njDwXf3RS4ojdRM1RYiUbO4h1l-lYJVJTHOktyOqauZkXYSdYAIObmgIZOHLiUs1XIExpvUvI8-_phrbHF8OrNkO2YmvgHcq9BsYvaZEHW5wuDxlo88aQwSxvNsnmXkyAO6-eA0TdzE1E9FEQvUHOWvhZ44IwfKmgYjdDndhzL=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEib_In-G5oe5lcFS9njDwXf3RS4ojdRM1RYiUbO4h1l-lYJVJTHOktyOqauZkXYSdYAIObmgIZOHLiUs1XIExpvUvI8-_phrbHF8OrNkO2YmvgHcq9BsYvaZEHW5wuDxlo88aQwSxvNsnmXkyAO6-eA0TdzE1E9FEQvUHOWvhZ44IwfKmgYjdDndhzL=w640-h360" width="640"></a></div><br>想要做個適合節慶與平日,同時還可以依照自己興趣變化的點心,這道「八寶芋泥」可能是個不錯的選擇。甚至,你還可以依照喜好,自己調整芋泥的軟硬程度。<div><br><span></span></div><a href="https://kuanming-style.blogspot.com/2022/02/eight-treasure-taro.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-24550486493257378862022-02-12T13:59:00.001+08:002022-02-12T13:59:08.395+08:00差不多食譜:牡丹魚片 Fish Slices Moutan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJDTJr_0_ZQ1-vIjY0r5moXHB7hr9oFjzRZm0XDHS8uiQttPweF6ymKAEgqyzTVdvzjwVhBOPMIiXYyANsvwouyRMdajJjpS4t5d-mH2-cF4yHbD5Ua8TTRZ_C-egEn1Bgg7Cqf-fzJ1069SmJu_QsjSp2mzVB2soB90wC7U7P7nbHxLfmoCvMsfgJ=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJDTJr_0_ZQ1-vIjY0r5moXHB7hr9oFjzRZm0XDHS8uiQttPweF6ymKAEgqyzTVdvzjwVhBOPMIiXYyANsvwouyRMdajJjpS4t5d-mH2-cF4yHbD5Ua8TTRZ_C-egEn1Bgg7Cqf-fzJ1069SmJu_QsjSp2mzVB2soB90wC7U7P7nbHxLfmoCvMsfgJ=w640-h360" width="640"></a></div><br>往餐桌端上這一道「牡丹魚片」,需要解釋的大概只有「這真的是我做的!」它是道不折不扣的大菜,能把一塊平凡無奇的魚片,展開變成一朵朵牡丹花。做這道菜最需要的不是技巧,是耐心;當然還有一點美學的天份!<br><br><span></span><a href="https://kuanming-style.blogspot.com/2022/02/fish-slices-moutan.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-33042165334801879372022-02-01T12:04:00.002+08:002022-02-01T12:04:12.047+08:00差不多食譜:黃金福袋 Golden Money Bags <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgoi6764FfO10cdhzuD8skGRFussYat99-Tvp4RSKzZi0kqI3mx0gl7PuFKV1B2hCIFtZKa2uAsSQCFk2ovHqlcw4ozE39FR3hrjqKqPrN45ztUtW9m8TTbR0PbIGkW56DhzPOhpg-6iSNgbAzQ1dlD9KigRWsp1_BGouLfouGfghfAPiWh-2D-uIzw=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoi6764FfO10cdhzuD8skGRFussYat99-Tvp4RSKzZi0kqI3mx0gl7PuFKV1B2hCIFtZKa2uAsSQCFk2ovHqlcw4ozE39FR3hrjqKqPrN45ztUtW9m8TTbR0PbIGkW56DhzPOhpg-6iSNgbAzQ1dlD9KigRWsp1_BGouLfouGfghfAPiWh-2D-uIzw=w640-h360" width="640"></a></div><br>想不想在過年的碗裡,放上一個裝滿福氣的袋子呢?這個做法只要會煎蛋皮,會綁繩子,應該就會了。至於這個金黃的蛋皮袋子裡要裝什麼料,看自己的預算和身體狀況囉~~(為什麼看身體狀況?有人對某些東西過敏啊!你想到哪裡去了⋯⋯)</div><br><span></span><a href="https://kuanming-style.blogspot.com/2022/02/golden-money-bags.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-43017153320143427762022-01-24T13:38:00.004+08:002022-01-24T13:38:33.193+08:00差不多食譜:餃子皮沙琪瑪 Sachima from Dumpling Wrappers<div class="separator"><div style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9vuFUi3aAdwbiFIB8Z3EI2cVXpd5ZTPVXk9TAugKhwO-V7al439Mdkso-PEti76LRagQ0k7fjV5PsbiUhGnwDwjIIlnNtakV5GCuj9dPG6PX_mStbRhrDikV97BhPQ_Xv90A_rBAh3TDZkzcSPuLFnz1N7Orxw_cS_SGnYp3VlU25jW_Igv9MsWwB=w640-h360" style="color: #0000ee; text-align: center;" width="640"></div></div><br><div> 餃子皮除了包東西,還可以變出什麼?這份沙琪瑪就是從餃子皮來的呦!將餃子皮切碎,稍微在油鍋炸一下,裹上糖漿就可以變成了脆脆的沙琪瑪。有這麼神奇嗎?對,就是這麼神奇!<br><br><span></span></div><a href="https://kuanming-style.blogspot.com/2022/01/sachima-from-dumpling-wrappers.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-25065530038534714222022-01-21T10:39:00.004+08:002022-01-21T10:39:26.040+08:00差不多食譜:蒸蒸日上白玉瑤柱 Steamed Daikon and Scallops<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgomgDFzF9z6ui4Lwr6Z5jCeaTpXeGEjFmNOGWchPcoASUmKk3JAR46FGJre7K3pPrahod9FGU34Hy04Dl5Hw5SMg6ssTXY1_2OTLAV5Zgn2dvxsC_hvt_p8sf71rHOzKzUz0QCgOwJalP4p2vFoIOVJiMr8KCRI02mUlmud0av4tCnXksT6k-yUcYq=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEgomgDFzF9z6ui4Lwr6Z5jCeaTpXeGEjFmNOGWchPcoASUmKk3JAR46FGJre7K3pPrahod9FGU34Hy04Dl5Hw5SMg6ssTXY1_2OTLAV5Zgn2dvxsC_hvt_p8sf71rHOzKzUz0QCgOwJalP4p2vFoIOVJiMr8KCRI02mUlmud0av4tCnXksT6k-yUcYq=w640-h360" width="640"></a></div><br>想在過年的飯桌大展身手,又要夠簡單,我想這道「白玉瑤柱」應該可以符合你的需求。白蘿蔔(也就是白玉)有著好彩頭的象徵,用蒸的烹調手法又可以暗喻蒸蒸日上。製作方法簡單,只要會削皮,會切,會挖洞,就能輕鬆做出來囉!再說,台灣冬天的白蘿蔔最好吃了,不拿來做料理太可惜了啦!<p></p><span></span><a href="https://kuanming-style.blogspot.com/2022/01/steamed-daikon-and-scallops.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-55160476772991975912022-01-19T12:52:00.003+08:002022-01-19T12:52:39.078+08:00差不多食譜:花開富貴 Cabbage Blossom 家庭版開水白菜<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9lsYw7ivb3GdFJI9ZsKlZnmh3KQkL3BLL9gmiLfx3SgmqaxWNVdwed4gCf68tc0Nl5nkSTbvkc8nTCLnBDXmmzh11e-r76QTXGMshln1AnIVaWN4aysLGv2fgBMu35yW4WJqLS4ts7uzX-qAiT30D4QnH0O5IfZHYXsEZq2WMN6aXI6qyJuaYU2HY=s1920" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9lsYw7ivb3GdFJI9ZsKlZnmh3KQkL3BLL9gmiLfx3SgmqaxWNVdwed4gCf68tc0Nl5nkSTbvkc8nTCLnBDXmmzh11e-r76QTXGMshln1AnIVaWN4aysLGv2fgBMu35yW4WJqLS4ts7uzX-qAiT30D4QnH0O5IfZHYXsEZq2WMN6aXI6qyJuaYU2HY=w640-h360" width="640"></a></div><br>「開水白菜」是很著名的一道川菜,而且是道不會辣的川菜。上桌時簡單的幾片白菜葉泡在清湯中,不知道的還以為直接把白菜燙一燙就端上桌了。殊不知,那看似白開水的高湯,正是這道菜的精華;而所有處理白菜的步驟,都是為了讓白菜能夠吸收那白開水般的高湯。<p></p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2022/01/cabbage-blossom.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-22097798044797338862022-01-01T11:13:00.002+08:002022-01-01T11:13:29.781+08:00差不多食譜:氣炸泡菜起司飯球 Simple Kimchi Arancini<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBM1cxAOogqG1QotCarW04I7MxL0BqEnnRYD-7LKQlPxbZk4YEbQQJ8QBUHbYsp5g38LEHAIowC5-RrwyBLYSiRPPyEaGOyfKOwL0UE_BpzcYM9hneDI_q2PHREC5UQT22o5SiKld4zI_R1jB1Ub9NkCfhJRpnhrVdMpglaocFbAL3TwXcfG38ykOE=s1920" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBM1cxAOogqG1QotCarW04I7MxL0BqEnnRYD-7LKQlPxbZk4YEbQQJ8QBUHbYsp5g38LEHAIowC5-RrwyBLYSiRPPyEaGOyfKOwL0UE_BpzcYM9hneDI_q2PHREC5UQT22o5SiKld4zI_R1jB1Ub9NkCfhJRpnhrVdMpglaocFbAL3TwXcfG38ykOE=w640-h360" width="640"></a></div><br>哦~白飯不小心又煮多了,每次都拿來炒飯也不是辦法。這次,在我們終於買了氣炸鍋之後,當然要來個比較好玩的做法,混合韓式泡菜,做成外表脆脆的「氣炸泡菜起司飯球」。</div><span></span><a href="https://kuanming-style.blogspot.com/2022/01/simple-kimchi-arancini.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-79713125944981737862021-12-15T18:06:00.001+08:002021-12-15T18:06:50.807+08:00差不多食譜:氣炸酥皮湯圓 Puff Pastry Tangyuan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcxO3fkBJJWHIMo4WIuu39Q0XlW6hMt-bD2P2bJbEnWib31UD0pGcd4kWfR2Z-CyXbAhSa1BCIwNGlg3V28rEvBQNwuMJDRHdzeBMuNSnYAI4YHvX__GSXkOlF3iNjnbp9tjawW-M8kxjVh40ILy024TNVkyHQI-38AWBWYKtMKX6gy6C8PvkjCe5V=s3840" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcxO3fkBJJWHIMo4WIuu39Q0XlW6hMt-bD2P2bJbEnWib31UD0pGcd4kWfR2Z-CyXbAhSa1BCIwNGlg3V28rEvBQNwuMJDRHdzeBMuNSnYAI4YHvX__GSXkOlF3iNjnbp9tjawW-M8kxjVh40ILy024TNVkyHQI-38AWBWYKtMKX6gy6C8PvkjCe5V=w640-h360" width="640"></a></div><p></p><p>冬至又要到了!今年好不容易買了氣炸鍋,當然就來個不一樣的「氣炸酥皮湯圓」囉!外層口感酥酥的,中間又像是麻糬,重點是作法超級簡單。現在就開始囉!</p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2021/12/puff-pastry-tangyuan.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-18832663504735780432021-03-02T17:27:00.003+08:002021-03-02T17:27:52.439+08:00差不多食譜:年糕可麗餅 Rice Cake Crepe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54TNAzDTXlZ_FUFPiS8PxaV3EAad8Tu48RCQxWRrCc13k_IH-qNNCF6Tw1gZ_o5hYeKFpJut-FYb-upqlzdWc0h-UpNbN0c4KQs5PYrI52eQ46ol3pUju4bzrJb8HuxaBlrmTx0XgHmA/s2048/%25E5%25B9%25B4%25E7%25B3%2595%25E5%258F%25AF%25E9%25BA%2597%25E9%25A4%2585.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54TNAzDTXlZ_FUFPiS8PxaV3EAad8Tu48RCQxWRrCc13k_IH-qNNCF6Tw1gZ_o5hYeKFpJut-FYb-upqlzdWc0h-UpNbN0c4KQs5PYrI52eQ46ol3pUju4bzrJb8HuxaBlrmTx0XgHmA/w640-h360/%25E5%25B9%25B4%25E7%25B3%2595%25E5%258F%25AF%25E9%25BA%2597%25E9%25A4%2585.jpg" width="640"></a></div><br>時間走到元宵,這個年總算也過完了。稍微整理一下,總會發現幾塊還沒有吃完的年糕,這時該拿它怎麼辦呢?不嫌棄的話,「差不多食譜」 提供一個比較新的吃法,用迷你可麗餅把它給包起來,並搭配上草莓,用春天的氣息來妝點。喜歡的話別猶豫,繼續往下看。<p></p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2021/03/rice-cake-crepe.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-54489464153110194612021-02-23T13:36:00.003+08:002021-02-23T13:36:40.013+08:00差不多食譜:搖元宵 Yuan Xiao<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpxsshbN_0JbXewc-hCbkmozc_m1OIjzPl9xkPcN0dp6DkzKovLZN65XBEqbY8xKrFEDbh55VfPs9IfGuM2myVoYbXjcNnaX06ZHqDNfr2ZL1ENKA7QE-hzzqY-Ar3Aav6lDD8FGAg50/s2048/%25E6%2590%2596%25E5%2585%2583%25E5%25AE%25B5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpxsshbN_0JbXewc-hCbkmozc_m1OIjzPl9xkPcN0dp6DkzKovLZN65XBEqbY8xKrFEDbh55VfPs9IfGuM2myVoYbXjcNnaX06ZHqDNfr2ZL1ENKA7QE-hzzqY-Ar3Aav6lDD8FGAg50/w640-h360/%25E6%2590%2596%25E5%2585%2583%25E5%25AE%25B5.jpg" width="640"></a></div><br>元宵節就要到囉!除了放天燈、猜燈謎之外,這天還要做什麼呢?當然就是吃元宵啦~<p></p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2021/02/yuan-xiao.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-79225684683550517292021-02-18T10:29:00.000+08:002021-02-18T10:29:05.097+08:00差不多食譜:壽桃 Birthday Bunns<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWyMQMdcHdu28lCZWhMFmXn-g_sbl8cvrizaXcuCIxK3ssQG0c9oprCNO0Cla5MpuUHr4sl19ylebeQyEiH5Zcxx0CHmp0yWLCfExBnHGIZbv8dpi1UjzAUlirgfy5OoIsputgeRNZBE/s2048/%25E5%25A3%25BD%25E6%25A1%2583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWyMQMdcHdu28lCZWhMFmXn-g_sbl8cvrizaXcuCIxK3ssQG0c9oprCNO0Cla5MpuUHr4sl19ylebeQyEiH5Zcxx0CHmp0yWLCfExBnHGIZbv8dpi1UjzAUlirgfy5OoIsputgeRNZBE/w640-h360/%25E5%25A3%25BD%25E6%25A1%2583.jpg" width="640"></a></div><br>「壽桃」可不是老人家生日的專利,小巧玲瓏的壽桃超級受到小朋友歡迎,直說「好可愛喔!」其實壽桃就是一種造型饅頭/包子,只要掌握了這些方法,要做其他的造型都沒問題。<p></p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2021/02/birthday-bunns.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-46858030622604753132021-02-16T14:40:00.003+08:002021-02-16T14:42:30.857+08:00差不多食譜:菊花杏鮑菇 Crispy Mushrooms<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpA-hk1gfXaIPDwPn57DN1ioUV66S3oyd_RHL-Kro7XDUbBGrBG_jZKIRnoedcA179vCZlceSXiW4TkR3H4iwl-stBlDpDURpYogaFZ3cXpf-TPZvEcIDzIkeZy3JciZXh5J4PP8I9DQ/s2048/%25E8%258F%258A%25E8%258A%25B1%25E6%259D%258F%25E9%25AE%2591%25E8%258F%2587.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpA-hk1gfXaIPDwPn57DN1ioUV66S3oyd_RHL-Kro7XDUbBGrBG_jZKIRnoedcA179vCZlceSXiW4TkR3H4iwl-stBlDpDURpYogaFZ3cXpf-TPZvEcIDzIkeZy3JciZXh5J4PP8I9DQ/w640-h360/%25E8%258F%258A%25E8%258A%25B1%25E6%259D%258F%25E9%25AE%2591%25E8%258F%2587.jpg" width="640"></a></p><p></p><p>想讓餐桌上來點花開富貴的吉祥寓意嗎?告訴你,這個「菊花杏鮑菇」不僅材料簡單,作法也很簡單,而且筷子在裡頭扮演至關重要的角色。廢話不多說,趕快看下去怎麼做吧!</p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2021/02/crispy-mushrooms.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2358393482988168332.post-28030465153392560462021-02-15T20:50:00.003+08:002021-02-15T20:50:19.847+08:00差不多食譜:花生糖 Peanut Candy<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KsGVczrE1V0lufBY1lW9EfnrFZu6soTXeKYq6Zl394x-VrL7PEL5lzn8wDvnMA68P1BtM6vHU1dy5yfAApy297F5XmgyEsWuPDSCS1W4BvEbPjSghJR9sU4DOLhxH5iisBqcorxmhyphenhyphen4/s2048/%25E8%258A%25B1%25E7%2594%259F%25E7%25B3%2596.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KsGVczrE1V0lufBY1lW9EfnrFZu6soTXeKYq6Zl394x-VrL7PEL5lzn8wDvnMA68P1BtM6vHU1dy5yfAApy297F5XmgyEsWuPDSCS1W4BvEbPjSghJR9sU4DOLhxH5iisBqcorxmhyphenhyphen4/w640-h360/%25E8%258A%25B1%25E7%2594%259F%25E7%25B3%2596.jpg" width="640"></a></div><br>過年過節總要來點甜甜的,要不要嘗試這份歷久不衰的「花生糖」呢?只要糖的溫度對了,吃起來是不會黏牙的呦!所以包括我在內的新手們,去準備一支溫度計吧!<p></p><p><span></span></p><a href="https://kuanming-style.blogspot.com/2021/02/peanut-candy.html#more">閱讀更多 »</a>Unknownnoreply@blogger.com0