三文鱼南瓜一锅熟拌饭 Pumpkin Salmon One Pot Rice

 拌饭真的可以超随意，有什么就搭配什么🤗 

Previous:山药南瓜杂粮粥 Chinese Yam and Pumpkin Mixed Grains Porridge

南瓜马铃薯鸡肉杂粮粥 Mixed Grain Porridge: pumpkin Potato Chicken

粥，特别是一锅熟的煮法真的很救命😆💪🏻  

Previous：木耳菜黄瓜粉丝 Glass Noodles Mixed Vegetables

Braised Drumette Beancurd Stick Potatoes 🥔 腐竹土豆小鸡腿

  

省时省力的一锅熟快手家庭味，转换去高压锅继续着是因为要赶载女儿去兴趣班啦☺️ 

Previous：紫薯吐司 Purple Sweet Potato Toast

烤肉一锅熟杂蔬蛋拌饭 Oven Baked Chicken One Pot Mixed Veggies Rice

  

 一锅熟饭真的挺省事省力，只要提前准备好材料，没难度哦💪🏻☺️生活的仪式感偶尔还是要有的，新的一年当然要花点心思，就能转换一下心情，正能量满满的一月份。一年又一年，一餐又一餐，偶尔来点“新”意，就算没啥创意，也有一点点儿“心”意🤣💪🏻

Previous：三文鱼餐肉蛋拌饭 Salmon Luncheon Meat Egg Rice Bowl

三文鱼餐肉蛋拌饭 Salmon Luncheon Meat Egg Rice Bowl

  

 拌饭近期解决了很多很多繁忙步奏下属于我们的家庭味，配料随机变换即可😅💪🏻😍

 Previous：肉末茄子 Eggplant with Minced Meat

一锅熟 👉🏻 西葫芦+西芹焖饭

  

一锅熟真的可以很变化多端，变着变着，在厨房的日子就越来越轻松😍

Previous: 红薯鸡肉蛋粥 Sweet Potato Chicken and Egg Porridge

红薯鸡肉蛋粥 Sweet Potato Chicken and Egg Porridge

  

一锅粥总是在忙碌的生活节奏里扮演了救命稻草的角色，再忙都还可以熬一锅粥滋养自己与家人们的胃，很多时候家庭味求的不只是三餐温饱，更期待着忙了一天后短暂聚在家的那种温馨感。

 Previous:羊角豆/秋葵这么超简单又好吃耶

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

紫薯一锅熟饭 Purple Sweet Potato One Pot Rice

 Purple sweet potato+yellow sweet potato+potato one pot rice really super quick but still delicious and nutritious, can add some extra veggies or anything else or just purely potatoes will do. 紫薯+黄番薯+马铃薯用电饭锅焖熟，材料简单的快手餐但不失美味营养哦。纯紫薯的口感会比较自然，加了黄薯和马铃薯就丰富更丰富一些。三薯一锅熟饭的配料可以很随意，或者绝对可以什么都不加。 

紫薯一锅熟饭Purple Sweet Potatoes One Pot Rice 

{材料Ingredients} 

紫薯1个 Purple sweet potato 1 pcs 

黄薯1个 Yellow sweet potato 1 pcs 

马铃薯2个 Potatoes 2 pcs 

白米2杯 White rice 2 cups 

胡萝卜块适量Some carrots pieces 

甜椒块适量Some bell peppers pieces 

蒜碎适量Some chopped garlic 

姜碎适量 Some chopped ginger 

小红葱碎适量Some chopped shallots 

蝶豆花水+清水550毫升 Blue pea water+water 550ml 

无盐黄油30克 Unsalted butter 30g 

西兰花适量 Some boiled broccoli 

水煮鸡蛋适量 Some hard boiled eggs 

{调味料Seasonings} 

豆瓣酱1茶匙 Bean paste 1 tsp 

酱油1汤匙 Soy sauce 1 tbsp 

甜酱油3汤匙 Sweet soy sauce 3 tbsp 

鸡精1/2汤匙 Chicken stock 1/2 tbsp 

胡椒粉适量 Some pepper 

***拌均匀 （除了豆瓣酱 ）Mix well(Except bean paste) 

{做法} 

1. 马铃薯、紫薯和黄薯洗净去皮切小块状，再用清水去掉淀粉质，沥干备用。Wash and peel off the skin of potatoes, purple + yellow sweet potatoes, cut into small pieces, then rinsed with running water , until the water begins to run clear, drain and set aside. 

2. 白米洗三遍后，加入蝶豆花水+清水550毫升。Stir and rinse white rice 3 times, then drain; add in blue pea water+water 550ml. 

3. 起无盐黄油锅爆香蒜姜葱碎，接着加入豆瓣酱炒香后，加入马铃薯、黄薯，紫薯和胡萝卜块翻炒片刻，加入调味料、白米和蝶豆花水+清水550毫升，翻炒均匀加入甜椒块再次拌均。Heat up unsalted butter to sauté chopped garlic, ginger, and shallots till fragrant, add in bean paste to stir fry a while, add in potatoes, yellow+purple sweet potatoes and carrots to continue frying, follow by add in seasonings, white rice and 550ml of blue pea water + water, lastly add in bell pepper to mix well. 

4. 全部倒入电饭锅内，按下煮饭键煮熟即可。Transfer everything into a rice cooker, cook as you would regular rice. 

5. 西兰花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。鸡蛋用蒸锅蒸13分钟后过冷水剥掉外壳切片备用。Blanch over broccoli 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. Hard boiled eggs sliced or cut into half as side dish. 

Previous: 紫薯木糠杯 Purple Sweet Potato Serradura

紫薯杂粮粥 Mixed Grains Porridge with Purple Sweet Potatoes

  

One pot mixed grains porridge with purple sweet potatoes saved me from my busy day. 紫薯配杂粮熬粥，省事省心省力最最最重要的是省时一锅熟料理👍😍还好天使们不抗拒挺爱喝粥暖胃，爱自己的节奏不忘了兼顾家里的三餐💪🏻 

紫薯杂粮粥 

{材料} 

 紫薯块适量 

三色糙米+小米1杯 

黑豆+绿豆½杯 

{调味料} 

清水7杯 

芝麻油1茶匙 

* 盐适量 

{做法} 

1. 紫薯洗净表皮，去皮切成小块状，用清水清洗，洗几次后沥干水分，上蒸锅蒸25分钟左右。 

2. 先把，黑、绿、三色糙米和小米洗净，接着加入清水和芝麻油搅拌均匀。 

3. 拌均即后就可以按下高压锅煮粥键开煮。 

4. 粥煮好后，加入蒸好的紫薯块趁温热享用（可以调入适量的盐）。 

Mixed Grains Porridge with Purple Sweet Potatoes 

{Ingredients} 

Some purple sweet potatoes pieces 

Tricolor brown rice + millet 1 cup

Black+mung bean ½ cup 

{Seasonings} 

Water 7 cups 

Sesame oil 1 tsp 

*Some salt to taste 

{Directions} 

1. Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times, steam for 25 mins. 

2. Rinse black+mung bean, tricolor brown rice and millet well, add in water and sesame oil to mix well. 

3. After mix well, press the pressure cook button to start cook. 

4. After porridge done cooked, add in steamed purple sweet potatoes (season in some salt). 

Previous：紫蛋 Purple Sweet Potato Steamed Egg

油豆腐茄子焖饭 One Pot Tofu Puff Eggplant Rice

  

油豆腐或称为豆腐泡搭配茄子和木耳菜做成一锅熟电饭锅焖饭确实可行哦。油豆腐/豆腐泡既可作蒸、炒、炖之主菜，又可为荤宴素席的配料，是家常食材的佳品之一。Tofupuff + egg plant still brings a perfect taste. Introducing eggplant to our little girls still work in progress💪🏼☺️💪🏼 

油豆腐茄子焖饭 

{材料} 

油豆腐适量 

木耳菜适量 

茄子2 条 

小胡萝卜适量 

白米两杯 

鸡蛋2粒 

青葱丁适量 

蒜碎1汤匙 

小红葱碎1茶匙 

姜碎1茶匙 


{调味料}  

料酒1茶匙 

煮两杯米的水 

甜酱油1汤匙 

酱油 2 大匙 

黑酱油1大匙 

蚝油1大匙 

鱼露1茶匙 

麻油1茶匙 

盐1茶匙 

红糖1茶匙 

胡椒粉½茶匙, 混合均匀 

**香菇水/清水/高汤50毫升+酱油1汤匙+蚝油½大匙 

{做法} 

1. 白米两杯（洗净，沥干加入1汤匙橄榄油拌均备用； 鸡蛋2粒（加入一点胡椒粉，酱油和芝麻油打散备用； 木耳菜泡发好，切丝； 小胡萝卜切成小段； 油豆腐切成小块；茄子洗净切片后泡盐水（要炒时，沥干茄子的水分）。 

2. 烧热油, 爆香蒜葱与姜碎, 料酒炝锅后加入木耳丝和茄子块炒香, 接着加入萝卜，倒入酱油+蚝油+适量的清水以中大火略炒均后加油豆腐, 倒入洗净白米的其他调味料炒一炒熄火后转移到电饭锅，再加入剩下的煮米水。使用煮饭的设定煮熟。 

3. 饭煮好前的3-5分钟，倒入加了点青葱丁的鸡蛋液快速翻拌均匀，煮熟趁热享用。 

One Pot Tofu Puff Eggplant Rice 

{Ingredients} 

 Some tofu puff 

Some black fungus 

Eggplant 2pcs 

Some baby carrots 

Rice 2 cups Eggs 2 pcs 

Some diced green onions 

Chopped garlic 1 tbsp 

Chopped shallots 1 tsp 

Chopped ginger 1 tsp 


{Seasonings }  

 Cooking wine 1 tsp 

Water to cook 2 cups of rice 

Sweet soy sauce 1 tbsp 

Soy sauce 2 tbsp 

Black soy sauce 1 tbsp 

Oyster sauce 1 tbsp 

Fish sauce 1 tsp 

Sesame oil 1 tsp 

Salt 1 tsp 

Brown sugar 1 tsp 

Pepper ½ tsp, mix all well. 

**Mushrooms water/water/broth 50 ml+soy sauce 1 tbsp+oyster sauce ½tbsp 

{Method} 

1. White rice 2 cups (washed and drain well, add in 1tbsp of olive oil to mix well and set aside), egg 2 pcs (beaten with some sesame oil, soy sauce and pepper), soaked black fungus and sliced, baby carrots cut into small pcs, tofu puffs cut into small pcs, eggplants cut into pcs and soaking in salty water (squeeze dry once plan to start frying). 

2. Heat up oil to saute chopped garlic, shallot, and ginger, add in cooking wine then follow by black fungus and eggplant to stir-fry until fragrant, add in baby carrot, pour in soy sauce + oyster sauce +some water and stir frying under medium high heat for a while only add in tofu puffs, add in white rice and leftover seasonings until well combine, transfer everything into rice cooker, press start cook button to cook. 

3. Before rice is done cooked in 3-5 mins, add in egg mixture that with some diced green onions and let it sit for few more mins before serving. Serve hot.

Previous：木耳炒面 Fried Noodles with Black Fungus

【五谷杂粮粥】南瓜白萝卜干贝杂粮粥 Mixed Grains Porridge with Pumpkin Radish Scallops

佳节后一定要回归清淡饮食模式，就从喝粥开始吧…红豆+绿豆+黑豆+印度长香米+小米👉🏻五谷杂粮粥，再搭配南瓜+白萝卜+干贝（瑶柱干），一锅简单营养成分均匀的粥。 

南瓜白萝卜干贝杂粮粥 

{材料} 南瓜块适量，白萝卜块适量，干贝1汤匙（洗净沥干），印度香米½杯，小米½杯，黑豆+绿豆+红豆½杯， 姜一小块。 

{调味料}清水10杯，橄榄油1茶匙，盐1茶匙和胡椒粉适量。 

{做法} 

1. 先把，黑、绿和红豆+印度和小米洗净，加入南瓜、白萝卜、姜块和干贝，接着调入橄榄油、盐和清水搅拌均匀。 

2. 拌均即后就可以按下高压锅煮粥键开煮。 

3. 粥煮好后，再撒上少许胡椒粉趁温热享用。 

Mixed Grains Porridge with Pumpkin Radish Scallops 

{Ingredients} Some pumpkin pieces, some radish pieces, dried scallops 1 tbsp(washed and drained), basmathi rice + millet 1 cup, black+mung+red bean ½ cup, small ginger pieces. 

{Seasonings} Water 10 cups, olive oil 1 tsp, salt 1 tsp and some pepper to taste. 

{Directions} 

1. Rinse black+mung+red bean, basmathi rice and millet well, add in pumpkin, radish, ginger and scallops, season in olive oil, salt and water to mix well. 

2. After mix well, press the pressure cook button to start cook. 

3. After porridge done cooked, season in some pepper and ready to serve. 

Previous：红烧鲍鱼焖西兰花 Braised Abalone with Broccoli

【一锅熟年菜】鱼鳔干贝蛋花羹 Fish Maw Scallop Egg Drop Soup

 

 

鱼鳔粉丝干贝豆腐蛋花羹，春节或任何佳节都适合摆上台面的一锅熟简易佳肴。 Simply quick and easy one pot recipe during festive season, replace shark fin with glass noodle and the fish maw scallop egg drop soup still taste as delicious as usual. 

无异味鱼鳔简易洗法👇🏻 

https://youtu.be/WzLuF56gxB8 

鱼鳔干贝蛋花羹 

{材料} 鸡骨/大骨/鸡翅尖适量，鱼鳔（切丁），粉丝1把，金针菇1包，香菇3朵（泡发，切丁），泡香菇水半碗， 干贝适量，木耳菜（泡发切丝），胡萝卜丝适量，豆腐半盒（切丁），鸡蛋2粒（加点芝麻油打散备用），木薯粉5汤匙（加3汤匙水拌均），蒜碎1汤匙，姜碎½茶匙，葱白1茶匙，青葱丁，清水1000毫升（用高汤更佳），猪油/食用油1汤匙。 

{调味料} 料酒2汤匙， 盐 1 茶匙， 酱油2汤匙，蚝油1汤匙，黑酱油1茶匙，芝麻油1茶匙，胡椒粉和乌醋适量。 

{做法} 

1. 起油锅爆香葱白、蒜和姜碎，加入香菇丁，调入料酒，加入木耳丝拌炒一下，加入萝卜丝，调入盐、胡椒粉、泡香菇水和清水；加入鸡翅尖，干贝，调入蚝油、酱油和黑酱油拌一拌后盖好锅盖煮沸。 

2. 再调入芝麻油，放入鱼鳔、粉丝、金针菇和豆腐丁，轻轻地拌均盖好再次煮开。 

3. 把鸡翅尖捞起，慢慢地一边倒入栗木薯粉水一边搅拌均匀，接着倒入鸡蛋液拌均，调入少量乌醋、胡椒粉和青葱丁煮沸即可。要食用时，依个人口味再添加青葱丁/香菜丝、适量的胡椒粉和乌醋。 

Fish Maw Scallop Egg Drop Soup 

{Ingredients} Chicken / pork bones, fish maw (diced), glass noodles 1 pack, enoki mushroom 1 pack, mushroom 3pcs (soaked till tender, diced), soaked mushrooms water ½ cup, some dried scallops, some black fungus (soaked and shredded), some shredded carrots, tofu half box (diced), eggs 2 pcs (beaten with some sesame oil), tapioca flour 5 tbsp (mix with 3 tbsp of water), chopped garlic 1 tbsp, chopped ginger ½ tsp, diced bottom part of green onion 1 tsp, diced green onion, water 1000ml, pork lard/cooking oil 1 tbsp. 

{Seasonings} Shao xing wine 2 tbsp, salt 1 tsp, soy sauce 2 tbsp, oyster sauce 1 tbsp, black soy sauce 1 tsp, sesame oil 1 tsp, some pepper and black vinegar. 

{Directions} 

1. Heat up oil to sauté onion, garlic and ginger till fragrant, add in diced mushrooms, season in wine, add in black fungus to stir-fry, follow by add in carrots, season in salt, pepper, mushroom water and water; add in chicken bone, scallops, season in oyster sauce, soy sauce and black soy sauce to mix well, cover up and bring to boil. 

2. Season in sesame oil, add in fish maw, glass noodles, enoki mushroom and dice tofu, stir slowly and cover up to continue cook until bring to boil again. 

3. Remove chicken bone, slowly add in tapioca flour solution, follow by egg’s mixture and stirring continuously to ensure well mixed, season in some black vinegar, pepper and diced green onion and bring to boil. Serve with some green onion/ Chinese celery, pepper and black vinegar.

Previous: 蜜汁烤鸡翅 Honey Baked Chicken Wings

紫薯杂蔬日式咖喱盖鸡蛋意面 Japanese Purple Sweet Potato Vegetables Curry Over Pasta and Fried Egg

 

紫薯杂蔬日式咖喱盖鸡蛋意面，这样搭配很亲子哦，至少我家天使大大大爱😊Japanese curry over pasta and fried egg, one of popular kid’s favorite dishes in our 🏠. 

紫薯杂蔬日式咖喱 

{材料} 

紫薯块， 白菜花， 胡萝卜块， 高丽菜丝， 日式咖喱块1小盒 ，清水650毫升， 蒜葱碎适量。

{做法} 

1. 爆香蒜葱碎，加入紫薯、萝卜块、白菜花，高丽菜丝和清水拌均盖好焖煮15分钟左右。 

2. 加入咖喱块，轻轻搅拌至咖喱块融化，再焖煮8-10分钟左右即可。 

3. 把煮好的咖喱淋上煮好的面条。 

Japanese Purple Sweet Potato Vegetables Curry 

{Ingredients} 

Purple sweet potatoes,  cauliflower, carrot pieces, shredded cabbage, Japanese curry sauce mix 1 pack, water 650ml, chopped garlic and shallots.

{Directions} 

1. Saute ingredients, add bite sized pieces of vegetables and water, cover and simmer cook for 15 mins. 

2. Add curry said mix, stir gently until dissolved, simmer cook for another 8-10 mins. 

3. Serve over cooked pasta or noodles. 

Previous: 自制简易亲子意大利青酱通心粉与面条 Macaroni and Noodles Homemade Pesto with Scallops

五谷杂粮山药双贝粥 Multi Grains Porridge with Chinese Yam Scallops

 红豆+绿豆+黑豆+印度长香米+小米👉🏻五谷杂粮粥，再搭配山药+香菇+干贝（瑶柱干）+胡萝卜块，煮成一锅简单营养成分均匀的粥。配上干煎鲜贝就成了五谷杂粮山药香菇胡萝卜双贝粥 

五谷杂粮山药双贝粥 

{材料} 山药块适量，胡萝卜块适量，香菇3朵（泡软切丝），干贝1汤匙（洗净沥干），印度香米½杯，小米½杯，黑豆+绿豆+红豆½杯， 姜一小块。 

{调味料}清水10-11杯，橄榄油1茶匙，盐1茶匙和胡椒粉适量。 

*** 配料：水煮鸡蛋和鲜贝适量（用适量的黑胡椒粉和玉米淀粉腌一下，放入冰箱冷藏15分钟后起油锅，干煎至水分收干即可）。 

{做法} 

1. 先把，黑、绿和红豆+印度和小米洗净，加入山药、香菇、干贝、姜和胡萝卜块，接着调入橄榄油、盐和清水搅拌均匀。 

2. 拌均后就可以按下高压锅煮粥键开煮。 

3. 粥煮好后，再撒上少许胡椒粉趁温热享用（配料可以随意或不加哈）。 

Multi Grains Porridge with Chinese Yam Scallops 

{Ingredients} Some chinese yam pieces, some carrot pieces, shiitake mushroom 3 pieces (soaked till tender and shredded), dried scallops 1 tbsp(washed and drained), basmathi rice + millet 1 cup, black+mung+red bean ½ cup, small ginger pieces. 

{Seasonings} Water 10-11 cups, olive oil 1 tsp, salt 1 tsp and some pepper to taste. 

***Side dishes: hard boiled eggs and pan seared scallops 

{Directions} 

1. Rinse black+mung+red bean, basmathi rice and millet well, add in chinese yam, mushroom, carrot, ginger and scallops, season in olive oil, salt and water to mix well. 

2. After mix well, press the pressure cook button to start cook. 

3. After porridge done cooked, season in some pepper and ready to serve.

Previous: 红鸡蛋面线汤 Red Eggs Longevity Noodles (Mee Suah) Soup

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

山药腐竹小鸡腿杂蔬焖饭 One Pot Chicken Drumettes Veggies Rice (Rice Cooker)

 又是一锅熟料理的时间了…对J而言只要加入炒鸡蛋她都OK😅，间接影响她的姐姐和我们😂

山药腐竹小鸡腿杂蔬焖饭 

{材料}山药块适量，腐竹适量（泡软），小鸡腿4只（用1茶匙酱油，½茶匙黑酱油，½茶匙绍兴酒，1茶匙芝麻油和胡椒粉适量腌5分钟），香菇3朵（泡软，切丁），白米两杯（洗净，沥干加入1汤匙橄榄油拌均备用），白菜花适量，红萝卜块状适量，鸡蛋3粒（加入一点胡椒粉，酱油和芝麻油打散备用），青菜丝适量（川烫好备用），蒜碎1汤匙，小红葱碎1茶匙，姜碎1茶匙。 


{调味料} 煮两杯米的水，香菇水/清水/高汤100毫升，酱油 2 大匙, 黑酱油½大匙, 蚝油1大匙, 鱼露1茶匙，麻油1茶匙, 盐1茶匙, 红糖1茶匙, 胡椒粉½茶匙，混合均匀。 

 

{做法} 

1. 白菜花和胡萝卜分别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。青江菜也是预先川烫好备用。 

2. 烧热油, 爆香蒜葱与姜碎, 加入香菇丁炒香, 接着加入小鸡腿，山药，腐竹，白菜花和萝卜，接着倒入煮饭用的调味料和适量的清水盖过全部材料，以大火略炒均煮沸后, 倒入装着洗净白米的锅中，再加入剩下的煮两杯米水。使用煮饭的设定煮熟。 

3. 接着，起油锅爆香小红葱碎后倒入一半的鸡蛋液炒熟备用（另一半在饭要煮熟的10分钟前加入）。 

4. 饭煮好前的5分钟，翻拌快速均匀，煮熟趁热享用。 

5. 川烫好的青菜丝和炒熟的鸡蛋充当配料点缀完成品的视觉效果☺️。

***如果喜欢, 可以依个人口味加入炸脆的咸鱼片，银鱼仔或撒上葱粒拌均后享用。 

One Pot Chicken Drumettes Veggies Rice 

{Ingredients} Some chinese yam, some dried fuchok sheets (soak till tender), chicken drumettes 4 pieces (marinate with soy sauce 1 tsp, black soy sauce ½ tsp, Shaoxing wine ½ tsp, sesame oil 1 tsp and some pepper for 5 mins) ,shiitake mushrooms x 3 pieces (soak till tender, diced), rice 2 cups (washed and drain well, add in 1tbsp of olive oil to mix well and set aside), some cauliflowers, some carrots pieces, egg x 3(beaten with some sesame oil, soy sauce and pepper), some shredded green veggies, chopped garlic 1 tbsp, chopped shallots 1 tsp, chopped ginger 1 tsp.



{Seasonings} Water to cook 2 cups of rice, mushrooms water/water/broth x 100 ml, soy sauce 2 tbsp, black soy sauce ½ tbsp, oyster sauce 1 tbsp, fish sauce 1 tsp, sesame oil 1 tsp, salt x 1 tsp, brown sugar x 1 tsp, pepper x ½ tsp, mix all well.



{Method}
 

1. Blanch over the cauliflowers and carrots 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. Shredded green veggies repeated same step too. 

2. Heat up oil to saute chopped garlic, shallot, and ginger, add in mushrooms to fry till fragrant, add in drumettes, chinese yam, fuchok, cauliflowers and carrots, follow by add in seasonings and some water that use to cook rice to cover up all ingredients, stir fry under high heat until mix well and bring to boil, pour into rice cooker with white rice, follow by pour in balance of water that use to cook 2 cups of rice, press start cook button to cook. 

3. Then, heat up oil to fry the half of the egg mixture till cooked and set aside (half will pour in rice cooker in last 10 mins before rice is cooked). 

4. Before rice is done cooked in 5 mins, stirring slowly to ensure egg is fully cooked. Serve hot. 

5. Cooked eggs and green veggies use as side dishes.



*** If you like, can add deep fried salted fish, anchovy or spring onions cubes according to personal taste to mix well and serve. 

Previous： 番茄蛋花汤 Tomato Egg Drop Soup

涮涮肉高丽菜焖饭 Rice Cooker Shabu Shabu Meats Cabbage Rice

  

一锅熟的料理总是那么容易被需要，电饭锅的用处真的是广泛到难以置信...

涮涮肉高丽菜焖饭

{煮饭材料}白米两杯（洗净，沥干加入1汤匙橄榄油拌均备用），煮两杯米的水，高丽菜丝适量，红萝卜块状适量，大葱丝3汤匙，小红葱碎适量，蒜碎1汤匙。 


{煮饭用的调味料} 清水/高汤200毫升，酱油 1 大匙, 黑酱油½大匙, 蚝油½大匙, 麻油1茶匙, 盐1茶匙, 糖1茶匙, 胡椒粉½茶匙，混合均匀。 

 {涮涮肉材料}涮涮肉半盒(冷冻拿出10分钟后切丝，用1茶匙酱油，半茶匙黑酱油，½茶匙绍兴酒，1茶匙芝麻油和胡椒粉适量腌5分钟)，九层塔一把（洗净切丝），鸡蛋2粒（加入一点胡椒粉，酱油和芝麻油打散备用），大葱丝5汤匙，小红葱碎适量，蒜碎1茶匙，姜碎½茶匙，高汤/清水5汤匙。 

 {做法} 

1. 烧热油, 爆香蒜葱碎与大葱碎, 加入萝卜和高丽菜, 接着倒入煮饭用的调味料，以大火略炒均后, 倒入装着洗净白米的锅中，再加入煮两杯米的水。使用煮饭的设定煮熟。 

2. 接着，起油锅爆香小红葱碎后倒入鸡蛋液炒熟备用。 

3. 再起油锅爆香大葱和蒜葱姜碎，加入腌好的涮涮肉炒至变色后加入九层塔和高汤/清水煮至沸腾，加入炒熟的鸡蛋翻炒均匀即可。 

4. 将炒好的涮涮肉加入饭锅里拌均，保温加热焖5分钟后即可享用了.



***如果喜欢, 可以依个人口味加入炸脆的咸鱼片，银鱼仔或撒上葱粒拌均后享用。 

Rice Cooker Shabu Shabu Meats Cabbage Rice 

{Rice Ingredients} Rice x 2 cups (washed and drain well, add in 1tbsp of olive oil to mix well and set aside), water to cook 2 cups of rice, some shredded cabbage, some carrots pieces, chopped onions x 3tbsp, some chopped shallots, chopped garlic x 1 tbsp.



{Cook rice’s Seasonings} Water/ broth x 200 ml, soy sauce x 1 tbsp, black soy sauce x ½ tbsp, oyster sauce x ½ tbsp, sesame oil x 1 tsp, salt x 1 tsp, sugar x 1 tsp, pepper x ½ tsp, mix all well.



{Shabu Shabu ingredients} Shabu shabu meats half box (Defrost 10mins in room temperature and shredded; marinate with soy sauce 1 tsp, black soy sauce ½ tsp, Shaoxing wine ½ tsp, sesame oil 1 tsp and some pepper for 5 mins), some basil leaves (washed and shredded), egg x 2(beaten with some sesame oil, soy sauce and pepper), chopped onions 5 tbsp, some shallots, chopped garlic 1 tsp, chopped ginger ½ tsp, water/ broth 5 tbsp.



{Method}
 

1. Heat up oil to saute chopped garlic, shallot, and onion till fragrant, add in carrots, cabbage and seasonings that use to cook rice to stir fry under high heat until mix well, pour into rice cooker with white rice, follow by pour in water that use to cook 2 cups of rice, press start cook button to cook until cooked. 

2. Then, heat up oil to fry the egg mixture till cooked. Set aside. 

3. Again, heat up another round of oil to sauté chopped onions, garlic, shallots and ginger, add in shabu shabu meats to stir fry until change color, add in basil and water/broth, bring to boil, add in cooked eggs and mix them well. 

4. Lastly, add cooked shabu shabu meats into rice cooker to mix well with cooked cabbage rice, keep warm for 5 mins and serve hot. 



*** If you like, can add deep fried salted fish, anchovy or spring onions cubes according to personal taste to mix well and serve.

Previous: 干贝南瓜三色藜麦小米粥 Dried Scallop Pumpkin Tri- color Quinoa and Millet Congee

红薯杂蔬日式咖喱 Veggies Sweet Potato Japanese Curry

Eat Japanese style curry with tortilla wrap. Try it and you will love it as absolutely a perfect match.日式咖喱很受「婆妈」家两位天使的欣赏，几天前她们提议想要搭配卷饼（tortilla wrap) 吃咖喱。只要没啥过度的要求，做得到的当然OK。Yes, 即煮酱料时间到，因为「婆妈」也煮到想休息啦。S&B咖喱块一直以来很受我们家喜爱，家里大多数一定会有的。 

日式红薯杂蔬咖喱 

{材料} S&B日式咖喱块一包，中红薯1个（洗净去皮切块状，泡水10分钟）， 中马铃薯2个（洗净去皮切块状，泡水10分钟），红萝卜半条（洗净去皮切块状），青甜椒块适量，豆腐卜5个（切块），大葱丝，蒜碎和姜碎，清水750毫升。 

{做法} 

1. 起1 ½ 汤匙油锅爆香大葱丝，蒜碎和姜碎，加入马铃薯和红薯块拌炒一下。 

2. 接着加入萝卜和甜椒块继续翻炒均匀，加入750毫升清水拌均匀。 

3. 大火煮沸后转小火，盖好慢煮20分钟左右。 

4. 然后加入咖喱块慢慢搅拌至融化后加入豆腐卜，继续慢煮5分钟左右，要不时轻轻地搅拌。 

5. 趁热搭配卷饼吃，孩子们提议的新颖吃法，绝配。（可以搭配米饭或个人喜好其它的选择） 

Veggies Sweet Potato Japanese Curry 

{Ingredients} S&B curry sauce mix x 1 pack, medium sweet potato x 1 (wash, peel and cut into pieces, soak in water for 10 mins), medium potato x 2 (wash, peel and cut into pieces, soak in water for 10 mins), half carrot (cut into pieces), some green bell pepper, tofu puffs x 5 (slices), shredded onions, chopped garlic and chopped ginger, water x 750ml. 

{Directions} 

1. Heat up 1 ½ tbsp of olive oil to saute onions, garlic and ginger, add in potato and sweet potato pieces to stir fry a while. 

2. Follow by add in carrots and bell pepper to continue stir fry till well combine, add in 750ml of water. 

3. Bring to boil, reduce heat, cover and simmer cook for about 20 mins. 

4. Then, add in curry sauce mix to cook till completely melted only add in tofu puffs to cook for another 5 mins until gravy thickened, stirring occasionally in between. 

5. Serve hot with tortilla wrap, my kid’s idea and absolutely a perfect match (Of course can eat with rice or any others idea according to personal preference). 

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