♡落神花茶。洛神花果酱 Roselle Juice & Roselle Jam ♡

好友家里的洛神花收成，给了我一大袋 ♡开心开心♡，
快手快脚将洛神花瓣扒开洗净再以冰糖煮成洛神花茶，
存入冰箱，大热天气喝冰凉的洛神花茶真是好凉快！
再来，将煮软的花瓣还可以捞起捣烂再搭配白糖煮成果酱，
一花两用，*洛神花茶和洛神花果酱*就这样完成了，
一点也不浪费！呵呵。。。

洛神花具有美容、瘦身、降压之功效，特别适合女性饮用。含味酸，维生素C，接骨木三糖苷、柠檬酸等营养成分。
洛神花有益于平衡血脂，增进钙吸收，促进消化，解毒利水，能解除身体的倦怠感，对过量饮酒的人有缓解作用。（资料来自百度百科）

洛神花茶材料：
洛神花 600克
斑斓叶 3~4 片，洗净打结
水 1500~2000毫升
冰糖 300克 （或以自己喜欢的甜度自行拿捏份量）

做法：
1.将洛神花底部用剪刀剪开，这样就很容易地取得花萼（种子不要），反复洗净花萼2~3次，沥干水备用。

2.将水倒入锅内煮滚，加入落花瓣以中火煮30分钟。
3.将花萼捞起，在锅内的花茶加入冰糖搅拌融化即可熄火。
4.依个人喜好，冷饮热饮都美味。

洛神花果酱材料：
洛神花萼 300克

白糖 250~300克 （我以冰糖代替）
（以自己喜欢的甜度自行拿捏糖的份量）

做法：
1.将煮软的花萼放入电动搅拌器里捣烂成泥状, 然后用筛子过筛洛神花泥以便作出来的果酱口感更顺滑。
2.将洛神花萼泥和冰糖倒入小锅内，用小火慢慢将洛神花煮至浓稠期间要不停的搅拌以免烧焦。（20~30分钟）
3.待冷后，存入干净消毒过有盖的罐子。

Roselle Juice Ingredients：
600g of  Roselle
3~4 pcs pandan leaves, tight into knot
1500~2000 ml of water
300g rock sugar （The sweetness is depend on your taste)

Method：
1.Use a scissors to cut the bottom of the Roselle fruit, so the seeds is easily to remove and separate with petal, wash under running water for 2~3 times, drain & set aside.
(We use petals only to boil the juice)
2.Boil the water in a pot, add in Roselle petal into it, bring it to boil for about 30 minutes under medium heat.
3.Ladle out the petals, set aside. Add in rock sugar and boil until melt in the juice, off the heat.
4.Serve in warm or cold depend on your favourite.

Roselle Jam：
300g of Roselle petals
250~300g sugar （I replace with rock sugar）
（The sweetness is depend on your taste)

1.Blend the Roselle petals with blender until fine. Sieve the blended Roselle so that the texture will be more smooth.
2.Pour the mixture into small pot, add in rock sugar, bring it to cook under low heat. Keep stirring during the process until the it become thicken for about 20~30 minutes.
3.Bring it to cool, keep it in the sterilized bottle with lid.

♡麦香肉扒汉堡 Nestum Pork Chop Burger♡

您吃过用Nestum麦片的料理吗？

来来来，请您视吃自制*麦香肉扒汉堡*

肉嫩香酥，让您不仅一口接一口~

香麦肉扒材料：

肉眼 100克，切片后稍微用刀背敲两面

蛋白 1颗

Nestum 原味麦片 1碗 （用搅拌机打碎）

调味料：

咖喱粉 1茶匙

Paprika 粉 1茶匙

黄姜粉 1茶匙

胡椒粉 1/2茶匙

姜汁 1大匙

盐巴 1/2茶匙

味精 少许

做法：

1.将全部调味料与肉片混合均匀存入冰箱腌渍隔夜。

2.预热平底锅，锅里倒入少许食油。

3.将肉片沾上蛋白再沾上麦片，放入锅里以中火煎至两面香脆金黄色，捞起沥干油。

*小小心得：~肉片用刀背敲几下一边敲断肉里的筋，吃起来比较容易咬

                   ~麦片稍微打碎，这样比较容易粘在肉片上

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汉堡材料：（4人份）

汉堡包 4个 

牛油 1大匙 

生菜 4片

洋葱 1/2个，切丝

番茄 1个，切片

包菜 2大片，切丝

日本黄瓜 1/2条，切片

（任何自己喜欢的菜都行）

美奶滋 适量

辣椒酱 适量

做法：
1.将汉堡包切开两片，涂上牛油，放入平底锅稍微煎一下，盛起。
2.将生菜、洋葱、番茄铺在面包上，挤上美奶滋和辣椒酱。
3.再铺上麦香肉扒、黄瓜片和包菜丝，（如果您是比较喜欢多多的美奶滋和辣椒酱）再挤少许美奶滋和辣椒酱，盖上汉堡包，完成即可享用。

Nestum Pork Chop Ingredients：

100g loin meat, sliced & slightly chop with the back of the knife blade

1 egg white

1 bowl of Nestum original cereal （grinded with blender）

Seasoning：

1 teaspoon of curry powder

1 teaspoon of Paprika

1 teaspoon turmeric powder

1/2 teaspoon pepper

1 tablespoon of ginger extract

1/2 teaspoon salt

pinch of Ajinomoto

Method：

1. Marinate loin pork with all the seasoning overnight for better taste.

2. Preheat a pan with some oil.

3. Dip the pork with egg white and coat with Nestum, pan fry until golden brown under medium heat.

*Tips：~slightly chop the pork with the back of the knife blade, therefore, the pork is more easy to                   bite when eating.

             ~Pork meat is easier coated with ground Nestum.

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Burger Ingredients：（4 servings）

4  round burger bread

1 tablespoon butter

4 pcs Salad

1/2 onion, shredded

1 tomato, sliced
2 pcs cabbage, shredded

1/2 Japanese cucumber, sliced

(or any vegetables that you like)

Mayonnaise 

chilli sauce

Method：
1. Cut the bread into a half, spread some butter in the bread, slightly fry the bread in the pan.
2. Lay the salad, onion, tomato on the bread. Squeeze mayonnaise & chilli sauce on it.
3. Following lay the Nestum pork chop, cucumber & cabbage. If you wish to have more taste with sauce, squeeze in more mayonnaise & chilli sauce. Cover with the burger bread on the top. Is time to enjoy it.

♡大理石鸡蛋糕 Baked Marble Egg Sponge Cake♡

简单又好吃的*大理石鸡蛋糕 *
烘焙时，鸡蛋香味飘满屋~
初体验，开心蛋糕没回缩，
但是大理石纹不太明显，还要多磨练！~

材料：
(a)蛋白 3个
    砂糖粉 65克（我减至50克）

(b)蛋黄 3个
     全蛋 1个
     自发面粉 65克 (过筛)
     粟米油 50克

(c)可可粉 5克 + 温水 1大匙（混合均匀）

做法：
1.将(b)材料，蛋黄与全蛋搅拌均匀再加入粟米油拌均匀。
2.分次加入自发面粉，用刮刀轻轻混合均匀。
3.用打蛋器(mixer)将蛋白打至起泡再分次加入糖粉打发至硬性发泡（拿起来尾端坚硬挺起)。
4.将1/3 部份蛋白霜与面糊用刮刀混合均匀，再倒入其余的蛋白霜里拌均匀。
5.取出少许面糊与可可液拌匀成可可面糊。
6.将面糊倒入烤盘里，再把可可面糊倒入，用竹签或筷子随意搅拌一下，然后稍微敲一下让多余的气泡跑出来,这样烤出来的蛋糕才不会有洞洞。
7.送入预热的烤箱以170摄氏烤35~40分钟即可。（烤炉温度与时间供参考）
*我用较大的正方烤盘，所以用了食谱的双倍分量
*食谱参考于eileen の记事本

Ingredients：
(a) 3 egg whites
     65g icing sugar（I reduced to 50g）

(b)3 egg yolk
     1 whole egg
     65g self raising flour (shifted)
     50g corn oil

(c) 5g coco powder + 1 tablespoon warm water（diluted well）

Method:
1.Whisk all the ingredients (b)~ egg yolks, whole egg and corn oil in a large mixing bowl.
2.Add in sifted raising flour, mix well with spatula and set aside.
3.With another big bowl, add in ingredients (a)~ egg white and sugar (with 2~3 batches), whip it with mixer under medium speed until peaks form.
4.Add 1/3 of meringue into batter. Use spatula to fold in and slowly mix it well. Pour gradually the mixture into remain meringue, repeat the step, fold in again with spatula until well mixed.
5.Take out some batter mixed with diluted coco powder until it's form coco batter.
6.Pour the mixture into square shape mould, following with the coco mixture, use a chopstick or bamboo stick, stir slightly.
7.Bake it under preheat oven 170 celsius for 35~40 minutes.(Temperature and time for reference only)
*I used big square baking tray, so I double up the recipe.
*Recipe adapted from eileen の记事本

♡黄芽白菜焖石斑鱼 Braised Grouper with Peking Cabbage♡

中秋节晚餐吃热腾腾的*黄芽白菜焖石斑鱼*
白菜搭配石斑鱼，焖出来的汤汁
宝贝们直喊好鲜甜，太好吃了!

材料：
石斑鱼 1条 约1公斤，去内脏、洗净沥干后用少许盐巴涂在鱼里外，备用
黄芽白菜 10大片， 洗净沥干水
黄豆干 2块，每块切成6块
文冬姜 5片
蒜头 4瓣，拍扁
红萝卜 2寸，切片
青葱 1小棵，洗净切段（葱白与青葱分开）
芫荽 1小棵，洗净切段
红辣椒 1条，去籽切丝
水 800毫升

调味料：
盐 适量
胡椒粉 少许
鲍鱼汁 1茶匙
绍兴酒 2~3大匙

做法：
1.锅内倒入2大匙油，爆香蒜头、姜片和葱白。
2.倒入清水，让它滚开。加入黄芽白菜和红萝卜片，盖上锅盖以中小火，让它焖煮10分钟。
3.加入石斑鱼、黄豆干和调味料盖上锅盖再焖煮10分钟。
4.取出黄芽白菜一片一片重叠摆入大碗内，叶子朝里面，再将石斑鱼肉和黄豆干摆入碗中。然后将黄芽白菜包盖起来。
5.用另一个盘子，将它倒扣，把白菜打开，再将汤汁和其它材料一起倒进去，撒上青葱、芫荽及段即可趁热享用。


Ingredients：
1 pc (about 1 kg) of grouper, removed innards, washed & drained. Rubbed with some salt on the fish.
10 pcs peking cabbage, washed & drained
2 pc of yellow bean curd, sliced into 6 pieces
5 slices of Bentong ginger
4 cloves garlic, crushed
2 inches carrot, sliced
1 small stalk of scallion, washed & cut into section (separate the green part & white part)
1 small stalk of coriander leaves, washed & cut into section
1 red chilli, shredded
800 ml water

Seasoning：
salt to taste
dash of pepper
1 teaspoon of abalone sauce
2~3 tablespoon of Shao Xing Wine

Method：
1.Preheat 2 tablespoon cooking oil, saute ginger, white portion scallion & garlic until fragrant.
2.Pour in water, bring it to boil. Add in Peking Cabbage & carrots, covered with lid & bring it simmer for 10 minutes under medium heat.
3.Add in grouper fish, bean curd & seasoning, cover with lid again and braise for another 10 minutes.
4.Ladle out Peking Cabbage, plate it overlapped piece by piece into a big bowl, faced the green leaves part at the bottom, put in grouper & bean curd, covered with the Peking cabbage.
5.Place a big plate in the top of the bowl, flip it. Lifted up the Peking cabbage, pour in remain soup into it, garnish with some coriander, scallion and red chilli. Best served in hot.

♡香脆四棱豆 Crunchy Winged Beans♡

*香脆四棱豆*，
大人小孩都爱吃，
口感脆嫩细腻，搭配香炸江鱼仔，
咔嚓咔嚓，吃得过瘾！

四棱豆营养价值很高，含有丰富的膳食纤维，有助消化，改善肠胃功能，经方常食用还可以防衰老、增强记忆力还能够补血、补钙、防骨质疏松。除此之外，它还对冠心病、动脉硬化、脑血管硬化、口腔炎症、泌尿炎症等疾病有良好的疗效。(资料来自网络）

材料：
四棱豆 100克，洗净，切斜片
蒜末 1大匙
辣椒丝 1大匙
红萝卜丝 1大匙
江鱼仔 2大匙，洗净沥干水，预先炸至香脆，备用
水少许

调味料：
盐巴 少许
鸡精粉 少许

做法：
1.爆香蒜末和辣椒丝，倒入四棱豆，快速翻炒。
2.加入调味料、水和萝卜丝翻炒一分钟，熄火。
3.加入香炸江鱼仔，半均匀后即可上碟。

Ingedients：
100g of winged beans, washed & sliced
1 tablespoon minced garlic
1 tablespoon shredded red chilli
1 tablespoon shredded carrot
2 tablespoon anchovies, washed & drain, fried until golden brown in advanced
50~100g of water

Seasoning：
salt & chicken powder to taste

Method：
1.Saute minced garlic & red chilli until fragrant, add in winged bean, stir fry in quick.
2.Add in seasoning, water and shredded carrot, stir fry for a minutes, off the heat.
3.Pour in fried anchovies, combine well, transfer to plate.