山药蘑菇双蔬干贝粥 Congee with chinese yam, mushroom, vegetables and dried scallop

山药蘑菇双蔬干贝粥 Congee with chinese yam, mushroom, vegetables and dried scallop

材料准备好

蘑菇翻炒一下，放入高压锅，一键搞定。

疫情一直不断加温，人心惶惶。不敢让天使们冒险，已经不带她们去人多的地方啦，只在住家地区散散步，游游泳或去playground散发她们的精力以便晚上更好眠。宅在家煮到没什么想法想休息时，熬粥是最省时省力的最佳解决方案。

山药蘑菇双蔬干贝粥

{材料} 白米 ½ 杯， 小米 ½ 杯， 山药 ½ 条 （去皮切块状），红萝卜1条（去皮切块状），包菜丝适量，白蘑菇5粒（洗净切丝），干贝粒适量。

{调味料} 清水8杯，鲍鱼汁1茶匙和盐少许即可。

{做法}

1. 取一平底锅加入一茶匙橄榄油，翻炒蘑菇丝至出水后倒入高压锅中和其它材料和调味料搅拌均匀，按下煮粥/汤键即可。

Congee with chinese yam, mushroom, vegetables and dried scallop

{Ingredients} White rice x ½ cup, millet x ½ cup, chinese yam x ½ (peeled and sectioned), carrtots x 1 (peeled and sectioned), some shredded cabbage, white mushroom x 5 (washed and shredded), some dried scallops.

{Seasonings} Water x 8 cups, abalone sauce x 1 tsp and some salt.

{Directions}

1. Heat up 1 tsp of olive oil in frying pan, stir-fry white mushrooms for a while, pour in pressure cooker to mix well with other ingredients and seasonings, press “porridge/soup” button to cook.

Previous： 古早味麦香甜面粉糕 Easy Old Fashioned Cereal Pancake

古早味麦香甜面粉糕 Easy Old Fashioned Cereal Pancake

古早味麦香甜面粉糕 Easy Old Fashioned Cereal Pancake

加2汤匙麦片使面糊更合适天使们的胃口一点，呵呵

简单的一块，她说：“很甜很好吃哦”！

家里没有freshmilk，用清水也能做出突然间很想念的简易早餐，给天使们三不五时也来“怀旧”一下。以前是外婆常做给我们吃，后来是妈妈偶尔做，现在是我当妈咪的继续把这古早味“流传”下去，她们已经被影响到很爱很爱吃“面粉糕”啦！

古早味煎甜面粉糕

{材料} 面粉8汤匙， 麦片2汤匙，鸡蛋两粒， 清水适量（大约75毫升，看个人喜爱的黏稠度。）

{调味料} 黄糖 2汤匙，盐一小撮，无盐奶油适量。

{做法}

1. 全部材料和调味料（除了无盐奶油）拌均，放置30分钟左右再搅拌均匀至无大颗粒状。

2. 平底锅里加入1/2茶匙无盐奶油，倒入适量的面糊，双面煎成微黄色即可。（重复此步骤直到面糊用完或将用不完的面糊冷藏但要在三天内用完。）

Easy Old Fashioned Pancake

{Ingredients} Flour x 8 tbsp, cereal x 2 tbsp, eggs x 2, some water (about 75 ml, according to thickness preference.)

{Seasonings} Brown sugar x 2tbsp, a pinch of salt, some unsalted butter.

{Directions}

1. Mix all ingredients and seasonings (except unsalted butter) well, put aside for 30 mins and continue to stir well until get a smooth batter.

2. Then, add in ½ tsp of unsalted butter, pour in the right amount of batter, fry till both side lightly golden yellow. Remember to serve hot. (Repeat this step till all batter is finished else refrigerate the remaining batter and use in 3 days)

Previous: 酱炒茄子 Bean Paste Eggplant

酱炒茄子 Bean Paste Eggplant

酱炒茄子 Bean Paste Eggplant

就继续焖煮到汁稍微收干即可。

去皮的茄子太“顺滑”可口啦，很适合目前被braces折磨的我，哈哈哈😂

酱炒茄子

{材料} 茄子一条（洗净去皮，切段状泡盐水，用前沥干水分。），胡萝卜丝，肉碎（用一点酱油，胡椒粉和芝麻油腌5分钟），蒜葱姜碎适量。

{调味料} 豆瓣酱1汤匙，酱油1茶匙，绍兴酒 ½ 茶匙，鲍鱼汁 ½ 汤匙，清水半碗左右。

{做法}

1. 起油锅爆香蒜葱姜碎，放入肉碎和胡萝卜丝翻炒一下再放入茄子。

2. 然后，加入调味料大火煮沸后，小火焖煮至汁稍微收干即可。

Bean Paste Eggplant

{Ingredients} Eggplant x 1 (washed and peeled, cut into sectioned and soaked into salted water, drain well once wanna use to cook), shredded carrots, minced meats (marinate with some soy sauce, pepper and sesame oil for 5 mins), some chopped garlic, shallot and ginger.

{Seasonings} Bean paste x 1 tbsp, soy sauce x 1 tsp, Shaoxing wine x ½ tsp, abalone sauce x ½ tsp, water x ½ cup.

{Directions}

1. Heat up frying pan to saute chopped garlic, shallot and ginger till fragrant, add in minced meat and shredded carrots to stir-fry a while only add in eggplant.

2. Then, add in seasonings and cooked till boiling under high heat, turn to low heat to cook till gravy is slightly thickening. Serve hot.

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