自制鸡丝 Homemade Chicken Floss

材料 Ingredients:
鸡胸肉            Chicken Breast Meat
姜片                Ginger Slices
生抽                Light Soy Sauce
糖                    Sugar
鱼露                Fish Sauce




做法 Method:
1.  将鸡胸肉去皮，顺着纹路切成细条。


2. 将肉条和姜片放入锅内，加入盖过水肉的水量。用大火煮滚，再转成小火煮直烂熟。

3.  把肉捞出沥干水分，待凉。

4. 将肉放入食品袋（用奶粉袋更好），用擀面棍擀散。

5. 取出肉丝，加入适量的生抽、鱼露和汤调味，拌匀。

6. 将肉均匀的铺在锅中，将火调至最小，不断翻炒至肉丝蓬松即可。

7. 炒好的肉丝要趁热摊开晾凉，彻底晾凉后就可装瓶密封。









 

轻芝士蛋糕 Light Cheese Cake

材料（6" 圆模） Ingredients (6" round mold):
200ml 鲜奶 Fresh Milk
125g 忌廉芝士 Cream Cheese
70g 牛油 Butter
70g 香港面粉 Hong Kong Flour
70g 幼糖 Caster Sugar
2nos 鸡蛋 (A级）Eggs (Grade A)
1/2 tsp 柠檬汁 Lemon Juice



做法 Method:
1. 把忌廉芝士和牛油提前放到室温下软化。
 Take out cream cheese and butter in advance to soften it to room temperature.

2. 将忌廉芝士、牛油和鲜奶隔水加热，搅拌直无颗粒。待凉备用。
Place cream cheese, butter and fresh milk over double boiler. Stir occasionally, until butter and cream cheese completely melted and the mixture turn smooth. Remove from heat and set aside to cool down.

3. 将蛋白和蛋黄分开。把蛋白放入无油无水的干净大碗，加入柠檬汁打直发泡。加入幼糖，继续打至湿性发泡。
Separate egg white and egg yolk. Place egg whites in a large clean bowl. Whisk egg whites and lemon juice, add in sugar gradually and whisk till soft peaks form.

4. 待芝士糊凉后，加入蛋黄拌匀。

After cream cheese mixture has cooled down, add in egg yolks and mix well.

5. 筛入香港面粉，搅拌直无颗粒。

Sift in hong kong flour and mix well. Make sure there aren’t any flour lumps.

6. 以抹刀拌入蛋白霜，混合均匀。

Fold in the meringue (egg whites) gently with a spatula until all ingredients are evenly combined.

7. 把面糊倒进烤模，以水浴法，160度烤50分钟或至熟。

Pour the batter into a greased pan. Bake at 160C using water-bath method for 50 minutes or until cooked.

8. 熄火, 将烤箱门稍微打开约10分钟。

Turn off the oven. Leave the oven door ajar for about 10 minutes.
 

9. 将蛋糕取出，放在铁架上待凉。冷藏后口感更佳。
Remove the cake from oven and cool completely on a wire rack. Best serve chilled.

自制香菇粉 Homemade Mushroom Powder

材料 Ingredients:
干香菇          Dry Shitake Mushroom



做法 Method: 
1. 把干香菇用清水冲干净（千万不可浸泡）。
Rinse dry shitake mushroom with water (do not soak).

2. 将干香菇放在烈日下曝晒至没有水分。
Dry mushroom under hot sun 

3. 用剪刀去蒂，剪成小块。
Remove the stems using a scissor, then cut into small pieces.

4. 均匀的平铺在烤盘上，放入烤箱以100度烘烤至完全干透（每隔几分钟翻面）。取出待凉。
Arrange the mushroom in a single layer on a baking tray, roast at 100 degree celsius until completely dry (flip every several minutes). Remove from the oven and let cool.

5. 把干香菇放入搅拌机，打成细腻的粉状。
Transfer mushroom to a blender, process into fine powder.







用法：炒菜和煮汤时可以加入，用来代替味精。
Usage: Can add into all kinds of soups or dishes to replace MSG.Also can add in for making dumplings and steamed buns.