红豆桂花彩色汤圆 Mixed Color Glutinous Balls

 

红豆桂花彩色汤圆 Mixed Color Glutinous Ball Prepare colors glutinous balls in advance, only need to prepare soup base when wish to eat. 彩色汤圆提前做好速冻保存，随吃随取… 

彩色亲子汤圆的视频 

https://youtu.be/gbguhXUUmoE 

紫水晶汤圆 

https://youtu.be/dvQbbACi5Lc 

西米红豆汤圆糖水 Red Bean Sago Soup Base 

{材料} 

西米50克 Sago 50g 

*煮西米的水500毫升* Water to cook sago 500ml 

红豆150克 Red bean 150g 

红糖适量 Some brown sugar 

老姜一小块 Old ginger 1 small pcs 

斑斓叶3片 Pandan leaves 3 pcs 

清水500毫升 Water 500ml 

桂花1汤匙 Osmanthus flower 1 tbsp 

彩色汤圆适量 Some frozen mixed color glutinous balls 

{做法Directions}

1. 500毫升的水煮沸后加入50克西米，再次煮沸后换小火一边搅拌一边煮大约10分钟左右或煮至只剩白色小点后，熄火盖好焖15分钟。Bring 500ml of water to boil only add in 50g of sago, once boil again switch to low heat to cook for 10mins or until only small white dot, off heat and simmer with covered for 15 mins. 

2. 煮西米红豆糖水时，高压锅中加入500毫升清水+老姜一小块+斑斓叶+红糖和红豆，按下煮汤键煮熟后再加入西米拌均匀保温待用即可。To cook soup base, add in 500ml of water + old ginger piece + pandan leave + brown sugar + red bean, press cook “soup” button to cook, once done cook only add on sago and keep warm. 

3. 桂花用热水浸泡5分钟左右，沥干备用。Use hot water to soak Osmanthus flower for 5 mins, drain well and set aside. 

4. 速冻彩色汤圆就另外用煮沸的清水煮至全部浮起来，过程中会加两次清水，煮熟后拿起泡冷水一分钟后沥干，放入西米红豆糖水水中+ 加上适量的桂花就可随时享用啦。Cook the frozen glutinous rice balls in clear boiling water until all float to the surface, add 2 times of some water and bring to boil again to ensure all well cooked and remove and soak into a bowl of cool boiled water for about 1 min. Drain thoroughly and drops the cooked glutinous rice balls in red bean sago dessert soup base and top with some osmanthus flower. 

Previous：豆苗桂花粉丝 Osmanthus Eggs with Pea Sprouts

豆苗桂花粉丝 Osmanthus Eggs with Pea Sprouts

Stir-fry eggs, dried scallops with glass noodles and pea sprouts, modified version Chinese style scrambled eggs aka Osmanthus Eggs. 如何在家煮出简单美味，能吃又能看的佳肴…改良版的干贝桂花翅，加了豆苗的家庭味。 

干贝豆苗桂花粉丝 Osmanthus Eggs with Pea Sprouts 

{粉丝材料Glass Noodle Ingredients} 

粉丝30克 Glass noodles 30g 

鸡精汁½ 茶匙Concentrated chicken stock ½ tsp 

盐¼ 茶匙 Salt ¼ tsp 

蘑菇江鱼仔粉/左口鱼粉 ¼ 茶匙 Mushroom anchovies powder/Flounder fish powder ¼ tsp 

糖 ¼ 茶匙 Sugar ¼ tsp 

水 5汤匙 Water 5 tbsp 

{材料A Ingredients A} 

橄榄油 3 汤匙 Olive oil 3 tbsp 

蒜碎1½汤匙 Chopped garlic 1½ tbsp 

干贝 3 汤匙 Dried scallops 3 tbsp 

豆苗60克 Some pea sprouts 60g 

{鸡蛋材料 Egg Ingredients} 

鸡蛋4粒 Eggs 4 pcs 

玉米淀粉 1汤匙 Corn starch 1 tbsp 

水1汤匙 Water 1 tbsp 

盐少许Some salt to taste 

干贝1 汤匙Dried scallop meat 1 tbsp 

胡椒粉少许 Some pepper 

橄榄油5汤匙 Olive oil 5 tbsp 

花雕酒1-2汤匙 Huadiao wine 1-2 tbsp 

{做法Directions} 

1. 粉丝洗一洗备用，鸡蛋加入玉米淀粉水、盐、干贝碎丝、和胡椒粉搅拌至均匀有泡沫备用。Clean glass noodle in advance, add corn starch water, salt, pepper and dried scallops in egg mixture, beaten until smooth and slightly bubbles, set aside. 

2. 热锅把粉丝调味料倒入，加入粉丝，中小火煮至汤汁收干即可捞出待用。Heat up pan, pour in glass noodle’s seasonings, stir-fry until dry up. 

3. 起3汤匙橄榄油锅，加入蒜碎和干贝碎丝炒至金黄色捞出备用，接着加入豆苗炒一炒即可出锅待用。Heat up 3 tbsp of olive oil to sauté chopped garlic and dried scallops meat until golden brown, dish up and set aside, follow by add in pea sprouts to stir fry for a while and set aside too. 

4. 再起5汤匙橄榄油，中大火热锅后倒入拌均匀的鸡蛋液，一定要一边倒入一边拌炒才能呈现出桂花般的样子，全程中大火一直炒碎成你想要的样子。Heat up 5 tbsp of olive oil under medium high heat, add in egg mixture, keep stirring while pouring to ensure it will look like osmanthus flower. 

5. 然后，加入豆苗，粉丝和干贝蒜碎，调入花雕酒再次翻炒均匀即可。Then, add in cooked pea sprouts, glass noodles and garlic scallops, season in Huadiao wine and stirring until well combined. 

Previous：香菇海参焖猪手Braised Pork Knuckle with Sea Cucumber

香菇海参焖猪手Braised Pork Knuckle with Sea Cucumber

Year end is festive season especially December is a celebration month for our anniversary and holiday mood, easy pressure cooker recipe👉🏻Braised pork fore leg with sea cucumber and mushroom. Let’s practice some festive dishes in advance. 气压锅简易年菜👉🏻泡好的猪婆参+猪手（前猪脚）+香菇+水煮蛋就是一道上得了桌面的节日佳肴…海参特别是这类级别的只在值得庆祝的日子或佳节间偶尔出现😄 

香菇海参焖猪手Braised Pork Fore Leg with Sea Cucumber and Mushroom 

{材料Ingredients} 

猪手一盒 1 box pork fore leg 

泡好海参1只 Sea cucumber 1 pcs 

香菇丝6朵 Shredded Shiitake mushrooms 6pcs 

蒜头两颗 Whole garlic 2pc 

姜块1块 Ginger piece 1 pcs 

水煮蛋适量 Some hard boiled eggs 

{调味料Seasonings} 

酱油2汤匙 Soy sauce 2 tbsp 

黑酱油1茶匙 Black soy sauce 1 tsp 

蚝油1汤匙 Oyster sauce 1 tbsp 

盐适量 Salt to taste 

芝麻油1茶匙 Sesame oil 1 tsp 

清水50毫升 Water 50ml 

***拌均匀 Mix well. 

清水200毫升Water 200ml 

 {做法Directions} 

1. 先把水煮鸡蛋煮熟剥壳备用。Cook hard boiled eggs in advance, peel away the shell and set aside. 

2. 猪手和猪婆参过清水冲洗干净， 切大块状。Clean pork fore leg pieces and sea cucumber through running water, cut sea cucumber into pieces. 

3. 蒜头洗净割几刀帮助出味，姜块去皮割几刀。Clean garlics and ginger piece, cut few lines in the body. 

4. 气压锅中依序放入猪手、蒜头、姜块、调味料、清水、香菇、水煮蛋和海参，放入气压过锅按下煮肉类键即可。Put in ingredients: pork fore leg, whole garlic, ginger piece, seasonings, water, mushrooms, hard boiled eggs and sea cucumber into pressure cooker, press down cook “meats” button. 

5. 煮熟后，如果说没有马上品尝，请先把海参捞出来，海参的口感就是要Q弹才美味哦。Dish up cooked sea cucumber if not taste immediately after done cooked, to avoid it turning too soft after staying in the pressure cooker for a longer time. 

Previous: 沙葛鱿鱼丝Jiu Hu Char/Bang Kuang Char

沙葛鱿鱼丝 Jiu Hu Char/Bang Kuang Char

Festive dish or CNY dish in our house. Stir-Fried Yam Bean with dry shredded cuttlefish. Yam bean is also known by many other names. Among them are Yam bean is also known by many other names. Among them are Bang Kuang (Hokkien), jicama (Spanish), bengkuang (Indonesia), sengkuang (Malay), sa kot (Cantonese), man pao (Laos), man kaeo (Thai), kesaur (India) and kuzu-imo (Japanese). An easy dish that perfect for any days. 福建人过年过节都想吃的家庭味。煮的过程特简单，只是准备过程需要点耐心…虽然要好吃不能偷懒，但还是会用刨丝神器，手工切丝太费事费力不讨好啦🫢🫣😬 

沙葛鱿鱼丝Jiu Hu Char/Bang Kuang Char 

{材料Ingredients} 

沙葛1个 Yam bean 1 pcs 

鱿鱼丝适量 Some dry shredded cuttlefish 

胡萝卜丝适量 Some shredded carrots 

香菇丝适量 Some shredded Shiitake mushrooms 

猪肉丝适量 Some shredded pork strips 

猪油30克 Pork lard 30g 

蒜碎5汤匙 Chopped garlic 5 tbsp 

小红葱碎 3汤匙 Chopped shallots 3 tbsp 

姜碎1茶匙 Chopped ginger 1 tsp 

{调味料Seasonings} 

酱油5汤匙 Soy sauce 5 tbsp 

黑酱油2汤匙 Black soy sauce 2 tbsp 

蚝油2汤匙 Oyster sauce 2 tbsp 

盐1 1/2 茶匙 Salt to taste 1 1/2 tsp 

胡椒粉适量 Some pepper 

{做法Directions} 

1. 用猪油爆香蒜葱姜碎，加入香菇丝炒香后，加入肉丝翻炒一下。Melting pork lard to sauté chopped garlic, ginger and shallots, follow by add in shredded shiitake mushroom, then add in pork strips to continue stir frying. 

2. 加入鱿鱼丝，胡萝卜丝和沙葛丝翻炒片刻， 调入调味料，以中小火慢慢地炒至水分收干即可。Add in shredded dry cuttlefish, carrots and yam bean, follow by seasonings, stir frying under medium low heat until thickened. 

Previous：紫薯一锅熟饭Purple Sweet Potatoes One Pot Rice