♡酥脆海苔鳕鱼丝 Crispy Dried Fillet Fish with Seaweed♡

2018 戊戌狗年零嘴之*酥脆海苔鳕鱼丝*
做法简单又容易, 
无须油炸，无油腻，
香脆又爽口！

食谱与做法参考于~清闲厨房的酥脆海苔（紫菜）鱼丝

材料：
鳕鱼香丝 1包
寿司海苔@紫菜 3~4片，剪成每条 2cm x 1cm
清水 少许 （用来粘海苔）

做法：
1.将5条鳕鱼丝这般，然后中间卷上海苔。
2.用少许清水粘住海苔尾端,整齐排列在烤盘上。

3.预热烤炉，以150摄氏烤10~12分钟即可。
4.待完全冷后，收入有盖的罐子。
**烤炉温度及时间依各自烤炉自行调整

Ingredients：
1 packet of dried fish fillet
3~4 pieces of japanese sushi seaweed, cut it into  2cm x 1cm
some water to stick the seaweed edge

Method：
1.Take 5 dried fillet fish and fold into half, wrap with seaweed in the middle.
2.Seal the seaweed edge with some water. Put it on the baking tray.
3.Bake in the preheat oven under 150 degree celsius about 10~12.
4.Keep in the covered container after it totally cool.
**Temperature & time for bake is for reference only

♡香炸蟹柳丝 Crispy Fried Crab Filaments♡

2018 戊戌狗年零嘴之*香炸蟹柳丝*

咔嚓咔嚓，

大人小孩吃了都停不了口~

材料:
蟹柳1公斤,轻轻地揉蟹柳成丝
（今年我用mushroom牌子的蟹柳）
油半锅

做法:

将已揉好的蟹柳放在猛烈的太阳底下晒1-2小时或风干(稍微干身)。

热油后以中小火,炸至金黄色即可。

Deep Fried Crab Sticks

Ingredients:

1 packet (1kg) Mushroom brand crab sticks

half pot of cooking oil

Steps:

thread the crab sticks and bring it under the sun 1-2 hours or dry under the fan.

Preheat cooking oil, deep fried until golden color with medium heat.

♡杏仁酥饼 Almond Cookies♡

2018戊戌狗年年饼之*杏仁酥饼*
第一次尝试做这年饼，卖相不佳，
大爱它的味道和口感，令您不禁一口接一口！

食谱参考于~Kathrine Kwa 的杏仁酥 Almond Cookies

材料：
面粉 300克
杏仁粒 100克
杏仁粉 100克
细砂糖 100克 （我减至80克）
发粉 1/2茶匙
苏打粉 1/2茶匙
盐巴 1/4茶匙
粟米油 200克

装饰：
蛋黄 2个， 加入1大匙牛奶混合均匀再过筛，备用
杏仁粒 10~15克


做法：
1.将面粉、苏打粉和发粉过筛后混合均匀。
2.加入细砂糖、杏仁粒、杏仁粉以及步骤 (1) 的粉类混合均匀后，慢慢加入粟米油混合均匀成团。
3.将粉团放在已撒上少许面粉的工作桌上，面团上盖上一成层保鲜纸再用杆子杆成3~4mm薄片后，取掉保鲜纸，再用饼干模型印出，然后将它放在铺了烘焙纸的烤盘上。
4.预热烤炉；在饼干上扫上一层蛋黄，然后撒上杏仁粒。
5.以160度烤约20~25分钟即可。
**烤炉温度及时间依各自烤炉自行调整

Recipe adapted from Kathrine Kwa ~Almond Cookies

Ingredients：
300g wheat flour
100g almond nibs
100g ground almonds
100g caster sugar （I reduce to 80g）
1/2 teaspoon of baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
200g corn oil

Decoration：
2 egg yolks + 1 tablespoon of  milk
10~15g almond nibs


Method：
1.Shifted the wheat flour, soda powder & baking powder, mixed well.
2.Add in caster sugar, almond nibs, ground almond & mixed well with step (1), add in corn oil gradually mix with spatula until it form dough.
3.Transfer the dough on a lightly flour surface, cover the dough with clingy wrap & roll the dough out into 3~4mm thick, cut out the dough with your favourite cookies cutter, transfer to a baking tray.
4.Egg wash the cookies, put some almond nibs on the top.
5.Bake it in preheated oven under 160 celsius for 20~25 minutes.
**Temperature & time for bake is for reference only

♡香酥五花肉 Crispy Pork Belly with Cajun Spice♡

简单五花肉料理，
*香酥五花肉*

采用美國紐奧良綜合香料粉New Orleans Cajun Spices
腌制隔夜，再沾上炸粉炸至酥脆，
咔嚓咔嚓停不了口！

材料：
五花肉 1条 约300克，洗净沥干水后切小块

蛋白 1个
炸鸡粉 1饭碗

调味料：
美國紐奧良綜合香料粉New Orleans Cajun Spices 1大匙

胡椒粉 少许
灯笼椒粉 Paprika 1茶匙
鸡精粉 1/2 茶匙
盐 1/2茶匙

做法：
1.将五花肉与调味料一起混合后，存入冰箱腌制3个小时或隔夜。

2.要炸之前将五花肉取出，加入蛋白混合均匀。
3.锅内倒入适量的油。大火热油，将五花肉沾上炸鸡粉。待油热后，将沾上炸粉的五花肉放入锅内，将火调至中小火，慢慢炸至金黄色，捞起。
4.再将火开大，将五花肉重新倒入，快速翻炸10秒钟即可捞起，沥干上碟。

Ingredients:
300g of pork belly, washed & drained, cut into small pieces
1 egg white
1 bowl of fried chicken flour

Seasoning：
1 tablespoon New Orleans Cajun Spices
dash of pepper
1 teaspoon of Paprika
1/2 teaspoon of chicken powder
1/2 teaspoon of salt

Method：
1.Marinate pork belly with all the seasoning, mix well & chill for at least 3 hours or over night for a         better taste.
2.Mix the marinated pork belly with egg white.
3.Preheat adequate of oil under high heat, coated the pork belly with frid chicken flour. Once the oil         is hot, fried the pork belly under medium low heat until the pork belly golden brown, ladle out.
4.Reheat the oil again under high heat, fried the pork belly for about 10 seconds. Laddle out &                 drained. Transfer to a plate.

♡肉碎鱼丸海带芽汤 Wakame Seaweed Soup♡

忙忙忙，再忙也得下厨为家人做饭！
今天的晚餐*肉碎鱼丸海带芽汤*
这道汤不仅容易准备，而且还是营养丰富的汤哦！

海带芽是生长在海洋中的高营养海中蔬菜，以日本岩手县宫城县东岸和北海道出产最优良。海带芽含有大量的矿物质、维生素、纤维素、钙、钾、碘。含有褐藻酸，可结合小肠内多余的钠排出体外，有助舒缓高血压；另外含有墨角藻甾醇能将多余的胆固醇排出体外。

材料：
海带芽 手抓1小把，用水浸泡3~5分钟后洗净沥干

鱼丸 6个，切半
豆腐 1/2块，切小丁
肉碎 100克，预先用少许酱油、麻油、胡椒粉和薯粉腌制

江鱼仔高汤 500克

调味料:
盐巴 适量
醋 少许 （依各人喜欢可以不加）

做法：
1.将高汤倒入小锅内主煮开，加入肉碎和豆腐让它滚5分钟。
2.然后加入鱼丸和盐巴。再加入海带拌匀再滚1分钟即可熄火。
3.喜欢带酸的汤可以在汤内加入少许白醋趁热享用。


Ingredients：
1 small palm of dried wakame seaweed, soak with water for 3~5minutes, after that washed & drained
6 pcs fish ball, cut into half
1/2 piece of tofu, diced
100g of minced meat, marinate with some soya sauce, sesame oil, pepper & starch in advance
500g of anchovies stock

Seasoning:
salt to taste
vinegar to taste(optional)

Method：
1.Pour the anchovies stock into a pot, bring it to boil. Add in minced meat & tofu, boil it for 5            minutes.
2.Add in fish balls & salt. Following add in wakame seaweed & bring it to boil for 1 minute, off the heat, transfer into a bowl.
3.If you like sour taste you can add some vinegar and served it hot.