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Showing posts from July, 2019

香菇鸡肉蛋炒饭 Mushroom Chicken Egg Fried Rice

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香菇鸡肉蛋炒饭 Mushroom Chicken Egg Fried Rice 鸡蛋炒好后,先把其它配料炒至7分熟才加入白饭拌炒。 可以随意搭配水煮青菜丝拌一拌,些许绿能瞬间提升炒饭的“气质”,呵呵! 对炒饭的多情似故人般,永不言“腻”啊,哈哈哈😂🤣😂... 香菇鸡肉蛋炒饭 {材料} 白饭适量,香菇四朵(浸软,切丁), 鸡肉片(用芝麻油和料酒腌5分钟),胡萝卜丝, 鸡蛋4粒(加点酱油,胡椒粉和芝麻油打散备用),水煮青菜丝(随意搭配),蒜碎。 {调味料} 盐1茶匙,香菇粉1茶匙, 蔬菜高汤 3汤匙和胡椒粉少许。 {做法} 1. 先1汤匙油把鸡蛋炒熟,盛起备用。 2. 再烧热2-3大汤匙油锅将蒜碎爆香,加入香菇丁,鸡肉和胡萝卜丝以中火快炒至大约七分熟。 3. 然后,将白饭与调味料加入继续中火拌炒至松散后加入做法1的鸡蛋拌一拌即可。 Mushroom Chicken Egg Fried Rice {Ingredients} Cooked rice, mushroom x4 (soaked till tender, diced), sliced chicken (marinate with some sesame oil and Shaoxing wine), shredded carrots, eggs x 4 (beaten with some soy sauce, pepper and sesame oil), some boiled shredded green veggies(personal preferences), chopped garlic. {Seasonings} Salt x 1 tsp, mushroom powder x 1 tsp, vegetable broth x 3 tbsp and a pinch of pepper. {Directions} 1. Heat up 1 tbsp of oil to fry the egg mixture till cooked, set aside. 2. Heat up another 2-3 tbsp of oil in wok to sauté chopped garlic till fragra

山药枸杞杂蔬粥 Congee with chinese yam, goji berries and mixed veggies

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山药枸杞杂蔬粥 Congee with chinese yam, goji berries and mixed veggies 材料洗净切好,全都放入高压锅一键煮熟! 1,2,3简单地完成午晚餐的分量 山药枸杞杂蔬粥配 杏鲍菇青菜蛋包 清清淡淡地一餐,她们还要求要加几滴酱油提提味呢。 山药枸杞杂蔬粥 {材料} Baby杏鲍菇(洗净切片),山药半根(洗净去皮切块状), 胡萝卜1根(洗净去皮切块状),枸杞2汤匙(洗净),白米1杯。 {调味料} 盐 ½ 茶匙,无盐蔬菜高汤 ½ 杯,芝麻油1汤匙,清水7杯(看个人对粥煮好后的黏稠度的喜好) {做法} 1. 将白米洗净后,加入全部材料和调味料。 2. 按下高压锅煮粥功能,25分钟左右美味健康的暖胃粥即可开吃啦。 Congee with chinese yam, goji berries and mixed veggies {Ingredients} Some baby king oyster mushroom (washed and sliced), chinese yam x ½ stick (washed, peeled and sectioned), carrots x 1(washed, peeled and sectioned), goji berries x 2 tbsp (washed), white rice x 1 cup. {Seasonings} Salt x ½ tsp, unsalted vegetables broth x ½ cup, sesame oil x 1 tbsp, water x 7 cups (According to person’s preferences towards cooked congee condition.) {Directions} 1. Rinse rice, add in all the ingredients and seasonings. 2. Then, pressure cook for about 25 mins and serve hot. Previous:杏鲍菇青菜蛋包 Baby King Oyster Mushrooms and green veg

杏鲍菇青菜蛋包 Baby King Oyster Mushrooms and green veggies Omelette

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杏鲍菇青菜蛋包 Baby King Oyster Mushrooms and green veggies Omelette 两个娃也来厨房凑凑热闹 烹制过程 块状杏鲍菇青江菜蛋包 Baby king oyster mushrooms and Shanghai boy choy Omelette 时间真的永远是最好的解决方案。虽然等的过程实在是很煎熬,但是如果没有更好的办法就只能磨耐性地等,等,等咯。开始了家庭餐,不再刻意煮给天使们,但是还是得调“少”一点的调味料啦,免得过于重口味。 杏鲍菇青菜蛋包 {材料} Baby杏鲍菇(洗净切碎), 青菜丝(洗净,在加了点盐和几滴橄榄油的沸水中川烫1分钟左右,捞起沥干备用), 鸡蛋4粒(加点酱油,胡椒粉和芝麻油打散备用),蒜碎。 {调味料} 酱油 ½ 茶匙, 无盐蔬菜高汤 3汤匙,调成综合酱汁备用。 {做法} 1. 起油锅将蒜 碎爆香,加入杏鲍菇丁拌炒一下,加入综合酱汁拌炒2分钟。 2. 将川烫好的青菜丝放入鸡蛋液里拌均匀后倒入锅中,煎至双面金黄色即可。 Baby King Oyster Mushrooms and green veggies Omelette {Ingredients} Some baby king oyster mushroom (washed and chopped), shredded green veggies (washed, blanch over boiling water that add with a pinch of salt and few drops of olive oil for about 1 mins, drain well and set aside.), eggs x 4 (beaten with some soy sauce, pepper and sesame oil), chopped garlic。 {Seasonings} Soy sauce x ½ tsp, unsalted vegetables broth x 3 tbsp, mix till well-combined. {Directions} 1. Heat up oil to saute chopped garlic,