♡蘑菇汤。蒜香面包 Shiitake Mushroom Soup with Garlic Bread♡

周日傍晚来份热腾腾的*蘑菇汤*
再搭配香脆的*蒜香面包*
大家一起来用餐~！

材料:
鲜香菇(shiitake mushroom) 100克， 切丝
白洋葱 1大个，切丁
牛油 1大匙
高汤 3碗 (或以鸡精块代替)
面粉 2大匙
全脂牛奶 1杯
意大利干香料适量
黑胡椒适量
盐适量 

做法:
1.热锅,放入牛油,融化后倒入洋葱炒香再加入鲜香菇炒软加入面粉拌匀后离火。
2.用另一个锅,倒入高汤滚开,加入已炒好的洋葱及蘑菇拌匀待它煮滚后熄火。
3.倒入搅拌器将它打成糊后再倒入锅中以中小火煮,最后加入牛奶和调味料拌匀即可。
   烹煮期间记得要不断搅拌以免烧焦。
 **可搭配酥皮或法国面包趁热一起享用。
 **如喜欢更浓郁的口感可以加入鲜奶油(whipping cream)



Ingredients:
100g shiitake mushrooms, sliced
1 big yellow onion, diced
1 tablespoon butter
3 bowls of stocks (or substitute with chicken stocks cube)
2 tablespoon of flour
1 cup of full cream milk
pinches of Italian herbs
pinches of black pepper
salt to taste

Method:
1.Preheat the pan, melt the butter, add in onions, saute until soft. Following add in shiitake                     mushrooms,saute until fragrant, add in the flour, stir well, off the heat.
2.With another pot, boil the stocks, add in the cooked onions & mushrooms, stir well & bring it to         boil.Once it boiled, off the heat.
3.Transfer it into blender, blend the soup until fine. Pour the soup back into the pot, reheat the soup       under low heat. Keep stirring the soup. Add in full cream milk & seasoning,stir well. Best served
   in hot with garlic bread. 
   **If you like more creamy taste, you may add in some whipping cream
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

蒜香面包材料:
面包  4片
蒜末  2大匙
牛油  2大匙
意大利干香料(Basil & Oregano)
盐少许

做法:
1.将盐拌入蒜末中,备用。
2.隔水将牛油融化,再将蒜末拌入混合均匀,途在面包上，撒上意大利香料。
3.预热烤箱,150°C烤至面包脆身即可。
**自行拿捏烤箱的温度。
**可以使用法国面包,口感更佳!

Garlic bread ingredients :
4 slices bread
2 tablespoon chopped garlic
2 tablespoon of butter
Some basil & Oregano
pinch of salt

Method:
1.Mix the salt into the chopped garlic.
2.Melt the butter with double boiling, and add in step 1, mix it well then spread it on the bread,sprinkle some basil & oregano.
3.Preheat the oven, toast the bread with 150 Celsius until it crispy.

♡葱油饼 Scallion Pancakes♡

冷冷的早晨,
来几片热腾腾刚上碟的*油葱饼*
葱香味，别有一番风味！

食谱参考于 Guai Shu Shu 的Chinese Scallion Pancake 葱油饼

材料:
青葱 1大把 (约15小棵） 洗净用干净的布抹干水份，切粒
面粉600克
滚水 300克
冷水 80克
盐 1茶匙
食油 3大匙
胡椒粉适量

做法：
1.准备一个大铁盆，将面粉和盐倒入，然后慢慢地加入滚水，用筷子搅拌均匀。

2.接下来，慢慢地倒入冷水混合均匀。当加入冷水混合后，面团温度下降就可以用手把面团       搓至三光（面光、盆光和手光）。然后盖上湿布休面30分钟。

3.半小时后，将面团取出，放在已撒上少许面粉的工作桌上，然后用面杆将面团杆成薄片
（约1~2mm)，然后涂上一层食油，撒上胡椒粉和青葱。
4.慢慢的将薄面团卷起成条状。将卷好的面团切成8份，每份小面团涂上食油，放入已涂上油的容器内，再用湿布盖起来，休面2~3小时。（休面时间越常，做出来的葱油饼口感会更软）

5.3小时后，将面团再次拿出来，用面杆杆成圆片。

6.预热不沾平底锅，喷入少许油，将葱油饼放入平底锅内，以中火煎至两面熟（期间时不时要翻面）
7.煎好后，趁热享用。

Ingredients:
15 stalks of scallions, washed & clean, dry up with kitchen towel, chopped
600g of plain flour
300g hot boiling water
80g cold water
1 teaspoon of salt
3 tablespoon of cooking oil
dashes of pepper

Method：
1.Put the flour & salt into a big bowl, add in hot boiling water, use a chopstick to stir the flour until sticky dough.
2.Following add in cold water gradually, and the temperature of the dough slightly cold, you may use your hand to kneed the dough until it form smooth, Cover the dough with a piece of wet cloth, let it rest for about 30 minutes.
3.After half an hour, put the dough on the working surface, dust it with some flour, and roll the dough to 1~2mm thinkness. Brush it with some cooking oil and on sprinkle some pepper and scallions on it.
4.Fold in and roll the dough slowly, cut it into 8 pieces equally. Greased the dough with oil and put in a lightly grease container, cover it with a wet cloth and let it rest for 2~3 hours.(The more longer the dough rest, more softer will be the pancake)
5.After 3 hours, take out and put the dough on the working surface, roll the dough flat with rolling pin.
6.Preheat non stick pan, spray some oil on the pan, pan fry the pancake until medium heat until both side golden brown (you may need to flip the pancake few times to ensure the pancake well cooked)
7.Served the scallion pancakes in hot.