A cozy corner for curious minds!
This is where home cooking meets heartfelt growth, all wrapped in the wisdom of PURPLE rules.
QQ紫的生活“杂”记
🍳 轻松料理，滋养日常
💜 紫色智慧，温柔生长
✨ 生活随笔，岁月留香
—— 在烟火与诗意间，优雅前行😉
Normal version 🆚 New Year version Disneyland fireworks show. Memories of Disneyland Fireworks Show , from Orlando, Florida, USA (9 years ago)and Tokyo, Japan(3 & 2 years ago). A new year is filled with possibilities, so continue to dream big and believe in yourself this year! Remember, no matter what the year brings, you are loved and you are strong. Happy 2022, so glad we’re able to spend time together after a whole year!
跨年免不了要有烟火秀才感觉完整，终于抵不过天使们的要求而下定决心编辑好属于我们的迪士尼烟火回忆录。九年前(美国，奥兰多）+3年前+2年前（日本，东京）的回忆录，不好意思哈…C&J很爱看烟火秀，近期又一直循环播放迪士尼乐园的烟火表演咯…好吧，就编辑一下目前属于我们的🎇迪士尼烟火秀🎆 愿2022年继续清醒自律知进退，别拖泥带水，不骄不躁，沉稳淡定。就算不完美，也得做个真实、深情和懂得谢幕的男女人，记得人的一生唯有善良不可辜负，但善的底线是维护正义。Happy 2022 in advance！
{Ingredients} Chicken wings 10 pieces, honey 1 ½ tbsp.
{Marinades} Chopped garlic 1 tbsp, oyster sauce 1 tbsp , soy sauce ½ tbsp, palm sugar 1 tbsp, salt ½ tsp, honey ½ tbsp.
{Directions}
1. Marinate chicken wings with marinades for 3 hours or overnight.
2. After marinade, arrange chicken wings well on baking tray, marinades + honey to mix well, apply a layer and bake in pre-heated oven 200°C for 15 mins.
3. Then, brush another layer of honey sauce, flip over and apply another layer too, continue to bake for another 15 mins.
Q弹有嚼劲的紫水晶汤圆，做了三种馅料：黑芝麻、紫薯和红豆的。看似简单但对初学者来说还是要注意木薯粉和水的份量，不过只要有恒心多试试做几次就能慢慢做到要诀，不过手脚慢的我，包到最后一样面对粉团慢慢地干了，不易包到美美哒💪🏼😅Crystal tang yuan is made with tapioca flour with colorful filling inside. When cooked, the dough turn almost transparent. Crystal glutinous ball is a challenge for new learner as hands on found out there is still need to balance up the portion of flour and water, keep trying will get a better idea what is the correct portion as different brand of flour, different absorption of water.
Purple Crystal Glutinous Ball with Purple Sweet Potatoes, Red Bean and Black Sesame Filling (Tang Yuan)
{Ingredients}
Tapioca flour70g
Castor sugar 10g
Blue pea flower water 80-90ml+ few drop of lemon juice
Corn oil 10g
{Filling}
Black sesame, purple sweet potato and red bean paste
{Sweet Soup Base}
Peeled ginger pieces + brown sugar 1 tbsp + water 300ml, bring to boil only add in osmanthus flower/goji berries that soaked in hot water for 1 min.
{Directions}
1. Mix half blue pea flower water with tapioca powder well and set aside. Another half of blue pea flower water + castor sugar+ corn oil bring to boil and off heat, add in tapioca blue pea flower mixture, keep stirring until forming a soft dough (process need to take 10-15mins, the dough can’t be 100% cooked-80% cooked dough more easy to knead, sticky liquid condition, must be patience to continue keep stirring).
2. If dough not enough 80% cooked, divide into half, put half back into the pot reheat under low heat for a while, then continue to knead until get a soft and smooth dough, rest for 5 mins .
3. Divide to small portions, shape into small ball shape. Prepare a plate that dust with some tapioca flour on top, take out frozen fillings, weight of dough ideally heavy than filling (Example; filling 8g, dough less than 8g as the thinner the dough, the more translucent the dough will be).
4. Flatten the dough, put 1 filling on the center, gather the edge to seal tight, roll into a smooth round ball, topping with some tapioca flour avoid stick together (uncooked portions seal in air tight container and frozen it).
5. Bring water to boil, add in tang yuan and bring to boil again (stir once or twice to avoid stick to bottom of the pot), turn to low medium heat to simmer cook until tang yuan is floating to the surface, add in another half cup of water and bring to boil, off heat and let the tang yuan rest inside for at least 10 min.
Tips for Success:
1. The dough needs to be rolled as reasonably thin as possible, so they can turn almost transparent after boiled cook.
2. Boil the tang yuan over medium low heat (Too hot can break the dough and the filling will leak out).
3. Must let the tang yuan rests after boiling to help gradually turn transparent during this resting time.
亲子版减糖减油与正常版的黑芝麻馅料都有各自的特点和口感。减糖减油版的成品比较适合做汤圆馅，特别是水晶汤圆少油馅料最容易包。而正常版的适合做包子、面包与蛋糕等多种中西烘培小甜点。Black sesame paste is used as a filling in baking and some sweet and savory dishes in Asian cuisines.
{Ingredients} Black sesame 230g, white sesame 20g, lard/ unsalted butter 35g, brown sugar 50g, a pinch salt, honey 2 tbsp.
{Directions}
1. Wash black&white sesame through running water, drain well and evenly spread on baking pan that layering with baking sheet. Pre-heated oven 150°C 5 mins, bake for 15mins, use spatula to stir every 5 mins until white sesame lightly brown (stir for total about 3 times).
2. After done baked, let it cool only divide into 2 portions and start slow blending process until it become rough powder or smooth type.
3. Preheat the pot and off heat when enough warm hot, add in blended black sesame powder, brown sugar, salt, honey , lard and melted unsalted butter, mix until the sugar fully dissolved.
4. Let it cool only start shaping process, keep frozen can last for 3 months.
***Smooth texture, using blender all the way but the paste will be more “oily” because when blending for more longer time, sesame oil will be naturally come out to make the blending process more smooth.
这视频记录如何使用iTunes Producer发布你的免费电子书和怎么避免犯下一些基本错误😅。虽然已经是第三次用iTunes Producer发布我的免费电子书，还是会遇到问题。这是第一次用Pages写的电子书，之前两本都是用iBooks Author（那时候纯粹试试，写得一塌糊涂🤪）。第三本电子书最用心去理解怎么才能写好一本简单明了的eBook，看似挺简单，因为本意就是想总结记录一下10年写心情杂记博文的精华，但竟然用了将近一年才编辑好(能挤出的时间依然还有进步的空间☺️）👉🏻正向心灵胶原蛋白修心语录 。How to publish your ebook on Apple Books and avoid those common mistakes. This video is sharing simple steps how my 3rd FREE ebook👉🏻 Collagen Notes For Lifelong Soul Wellness published through iTunes Producer. Still in little "mess" situation while going through publishing process. First time use Pages to write my eBook, previous 2 ebooks using iBooks Author to write. So, would like to keep a record for future reference☺️💪🏻💜
在家轻松熬制猪油，猪油的用处挺多的，除了家常饭菜以外，许多中式包点，甜点等离不开它。猪油渣拌饭或拌米粉面类也行，也可以撒上任何菜类食物等增添香气。偶尔吃，不会影响健康的。Homemade lard, can be used for baking, or any cooking, is a secret ingredient in some of the oriental style recipes. Don’t consume frequently wont be impacting your healthy lifestyle😉.
1. Cut into small pieces and washed, put into the pot, add some water+ little salt to cook under medium heat until water almost dry up, turn to low heat to slow fry it until golden yellow color (takes about 25 mins), leave to cool only pour in air tight container, refrigerated can keep it up to 2-3 months.
***Crispy fried lard pieces cooled down completely only store in air tight container, can last for about a week.
