紫的桂花糕 Osmanthus Flower Purple Jelly

A daily dose of purple蝶豆花+桂花👉🏻紫色系的桂花糕，吸引眼球神秘又感性的色调。柔美的紫色永远都是令QQ紫陶醉其中的颜色。Purple is just…awesome. I love most of the purple things, enjoy every purple moment while busy in the kitchen. Don’t worry, be purple💜 

紫的桂花糕 

{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 1 茶匙（热水泡5分钟），幼糖70克，燕菜粉4 茶匙 + 即溶果冻粉1 茶匙（两者拌均匀），柠檬汁适量。  

{做法}  

1. 干蝶豆花加180毫升的水煮至颜色变深，沥干待凉备用 。 

2. 1000毫升清水，加入幼糖+燕菜果冻粉搅拌均匀后开炉火煮至糖完全融化，过程中请不断搅拌均匀。  

3. 煮沸后熄火，取出1/4份量后加入桂花，倒入模具中-第一层：透明桂花层；加热再取出1/4份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出1/4的份量-第三层：加入适量的蝶豆花水+适量柠檬汁调成紫色倒入模具； 加热再取出最后的份量-四层：加入适量的蝶豆花水+几滴柠檬汁调成浅紫色倒入模具。 

4. 放入冰箱冷藏至少3小时以上即可脱模。  

***每层都要表面冻结了（冷冻3分钟左右）再倒入下一层，不然渐层效果不明显哦。   

Osmanthus Flower Purple Jelly 

{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower 1 tsp (soak in hot water for 5 mins), castor sugar 70g, agar powder 4 tsp + jelly powder 1 tsp (mix them well), some lemon juice. 

{Directions}  

1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened. 

2. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.  

3. Bring to boil and off the heat, take 1/4 portion of the mixture, add in osmanthus flower to mix well and to pour into molds-1st layer: transparent osmanthus flower; reheating mixtures and take another 1/4 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + some of lemon juices to turn into purple color and mix well before pour into molds; reheat mixture again-4th layer: add in some butterfly pea flower water + few drops of lemon juices to turn into light purple color and mix well before pour into molds. 

4. Keep refrigerated for at least 3 hours or overnight before serve. 

***Before pour in next layer, please ensure surface is dry first for better dreamy colour.

Previous:菠菜薄煎饼 Spinach Pancake 

菠菜薄煎饼 Spinach Pancake

Pancake搭过了很多食材，菠菜薄饼是孩子们今天想尝试一下的味道。以为加点无盐黄油煎可以吃得香些，结果发现多此一举呢😅Craving for pancakes but not sure if it is healthy? This simple recipe guarantees you mouth-watering fluffy pancakes that are low in fat and packed with nutrition. Skip the syrup and too pancakes with your favourite fruits to satisfy your sweet tooth with natural sweetness from fruits. Fruits like banana, kiwi, strawberries and blueberries pair well with these pancakes.

菠菜薄煎饼 

{材料} 菠菜100克，清水50毫升，鸡蛋1粒，植物油1汤匙，自发面粉165克（过筛），幼糖20克，泡打粉3克，盐5克。 

{做法} 

1. 面粉、糖、泡打粉和盐就在一个干的容器中搅拌均匀备用（干的材料） 

2. 菠菜、水、鸡蛋和油放入搅拌机中搅成糊状（湿的材料） 

3. 把干和湿的材料混合均匀备用。 

4. 平底锅中火预热后，放入适量面糊开始煎薄饼（无盐奶油可以不用放，薄饼皮会更滑更好看哦）。 

5. 每面煎制大约2分钟左右或表面冒泡即可翻面，重复煎至至面糊用完即可。 

Spinach Pancake 

{Ingredients} Fresh baby spinach 100g, water 50ml, large egg 1 pcs, oil 1 tbsp, self rising flour (sifted)165g, sugar 20g, baking powder 3g, salt 5g. 

{Directions} 

1. In a clean bowl, add in flour, sugar, baking powder and salt, whisk the ingredients to mix well. 

2. Blend spinach, water, egg, and oil together until smooth. 

3. Fold the wet ingredients into the dry until just combined. 

4. Heat a large pan over medium heat and pour enough pancake mixture onto the pan making as many pancakes as will fit (skip grease with butter or oil as surface not nice). 

5. Cook for about 2 mins until bubbles form on the surface, flip the pancake and cook for another 2-3 mins or until fully cooked. 

Previous: 腐皮干贝粥 Dried Bean Curd Sheets➕Scallops Congee

腐皮干贝粥 Dried Bean Curd Sheets➕Scallops Congee

简单易熬的营养【粥】到👉🏻腐皮➕干贝，口感鲜美、营养好喝。清爽绵滑的一锅熟粥，材料准备好，一键就搞定啦。Congee also called rice porridge, is the ultimate comfort food. Don’t Have Time to Cook…fit this amazing life-giving congee into your super busy schedule. It’s saving you plenty of time.

腐皮干贝粥 

 

{粥材料} 腐皮2片（泡软剪成小片），干贝3 汤匙（洗净沥干），白米½杯，小米1杯，胡萝卜块（洗净去皮，切块状），高丽菜丝和枸杞适量，蒜姜碎适量。 

{粥调味料} 鲍鱼汁1汤匙，清水12杯，橄榄油1茶匙，盐1茶匙和胡椒粉适量。 

配料： 

***鸡蛋3粒（加一点酱油，胡椒粉和芝麻油打散备用），小红葱碎适量👉🏻起油锅爆香小红葱，先把鸡蛋炒熟备用。 

***午餐肉切片，烤盘铺上烘焙纸，放上切好的午餐肉，预热烤箱210°C， 双面各烤8分钟左右。 

{做法} 

1. 先把白米和小米洗净，加入橄榄油和盐搅拌均匀，加入腐皮片、干贝、高丽菜丝、萝卜块，调入鲍鱼汁和胡椒粉，倒入清水，拌均即后就可以按下高压锅煮粥键开煮。 

2. 起1大匙油锅，加入蒜姜碎炒至上色后熄火，待粥煮熟后倒入提香。 

3. 粥煮好后，倒入枸杞和蒜姜碎拌一拌，焖2-3分钟即可趁温热享用咯。 

Dried Bean Curd Sheets ➕Scallops Congee 

{Porridge Ingredients} Dried bean curd sheet 2 pieces (soak till soft, slices), dried scallops 3 tbsp(washed),white rice ½ cup, millet 1 cup, some carrots pieces (washed, peeled and cut into pieces), some shredded cabbage and goji berries, chopped garlic and ginger. 

{Porridge Seasonings} Abalone sauce 1 tbsp, water 12 cups, olive oil 1 tsp, salt 1 tsp and some pepper to taste. 

Side dishes: 

***Eggs x 3 (beaten with soy sauce, pepper and sesame oil), some chopped shallots👉🏻Heat up oil to sauté chopped shallots till fragrant, fry the egg mixture till cooked and set aside. 

***Luncheon meat(slices): put on baking paper over baking pan, pre-heated oven 210°C, bake for 8mins each side. 

{Directions} 

1. Rinse white rice and millet well, add in olive oil and salt, add in bean curd sheet, scallops , cabbage and carrots, season in abalone sauce and pepper, pressure cook. 

2. Heat up 1 tbsp of oil to saute chopped garlic and gingers till change color, off the heat, only add on to porridge that cooked. 

3. Add in goji berries after porridge done cooked, stir well to ensure lightly simmer for 2-3 mins, ready to serve with side dishes. 

Previous：南瓜一锅熟鸡肉饭 Pumpkin Rice Cooker Chicken Rice

南瓜一锅熟鸡肉饭 Pumpkin Rice Cooker Chicken Rice

 

南瓜+鸡肉是主角，其它材料就家里有啥用啥吧。被催了，赶工时期…电饭锅料理将是近期救命的稻草啊…一锅熟电饭锅料理看似简单，实则事前准备材料的时间也不少哦。不过，材料是可以提前做好准备滴，那煮的时候就不慌不忙咯😉。One pot rice really conveniently fulfilling those super busy days especially current work from 🏡situation. Pumpkin for fibre & beta carotene, chicken for protein & satiety, mushroom to add savoury umami flavour. 

南瓜一锅熟鸡肉饭 

{材料} 白米2杯（洗和沥干）、香菇3朵（泡软切丝）、鸡肉块150克（用酱油和胡椒粉腌制好）、南瓜400克（去皮切块）、胡萝卜块、甜椒块、鱼丸块适量、蒜碎，姜碎、小红葱碎适量、清水550毫升、鸡蛋4粒（加一点酱油，胡椒粉和芝麻油打散备用），西兰花/小白菜适量（洗净切块切丝备用）。 

{调味料} 黑酱油1汤匙、酱油2汤匙、甜酱油2汤匙、蚝油1汤匙和清水/高汤/泡香菇水适量，拌均匀。 

{做法} 

1. 西兰花/小白菜先用加了盐和橄榄油的沸水川烫1分钟左右，捞起沥干过冷水备用。 

2. 起油锅爆香蒜姜葱碎，接着加入香菇丝炒香后，加入南瓜、萝卜、鸡肉和鱼丸块翻炒片刻，加入调味料、洗净白米和分几次倒入清水550毫升，翻炒均匀后加入甜椒再次拌均。 

3. 全部都倒入电饭锅内（水的用量确定能覆盖到所有材料就可以了），按下煮饭键煮熟即可。 

4. 起油锅爆香小红葱碎，倒入鸡蛋液炒熟备用。 

5. 配料准备好，即可享用一锅熟的电饭锅焖饭咯。 

 

Pumpkin Chicken Rice 

{Ingredients} White rice 2 cups (rinsed&drained), dried shiitake mushrooms 3pcs(soaked&sliced), chicken 150g(marinated with some soy sauce and pepper), pumpkin (skinned& cut into pieces) 400g, some carrots pieces, bell peppers pieces, some fish balls pieces, some chopped garlic, ginger and shallots, water 550ml, eggs 4 pieces(beaten with some soy sauce, sesame oil and pepper), some broccoli/green veggies. 

{Seasonings} Dark soy sauce 1 tbsp, light soy sauce 2 tbsp, sweet soy sauce 2 tbsp, oyster sauce 1 tbsp, and some water/broth/mushroom water. 

{Directions} 

1. Blanch over broccoli/shredded bok choy with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside. 

2. Heat up oil to sauté chopped garlic, ginger, and shallots till fragrant, add in mushrooms to stir fry a while, add in pumpkins, carrots, chicken, and fish balls to continue frying, follow by add in seasonings, white rice and 500ml of water (divide to pour in 2-3 times), lastly add in bell pepper to mix well. 

3. Transfer everything into a rice cooker, cook as you would regular rice. 

4. Heat up oil to sauté chopped shallots until fragrant, add in egg mixture and fry until cooked and set aside. 

5. When ready, fluff up the rice and let it sit for another 5 minutes in the rice cooker before serving. 

Previous：金黄番薯蛋 Golden Sweet Potato Balls