Cappuccino Muffins （巧克力,蔓越莓,核桃粒）卡布其諾 咖啡馬芬 (食譜作法)

以下食譜可做1 打的馬芬

乾料
••••••••••••••••••••••••••
2 杯 中筋麵粉
3/4 杯 糖
2 1/2 茶匙 泡打粉
1 茶匙 肉桂粉
1/2 茶匙 鹽

溼料
••••••••••••••••••••••••••
1 杯 牛奶
2 大匙 速溶咖啡粉
1/2 杯 奶油或人造奶油,
1 個 蛋
1 茶匙 香草精
3/4 杯子 小顆粒的微玵巧克力片 或蔓越莓 或核桃粒代替


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1.把乾料和濕料各用2個不同的碗裝起來。個別混勻好之後
2.把乾料和濕料混入一個碗裡 混勻即可分裝入馬芬紙模裡。

烤箱溫度在375 度
17-20 分鐘



Cappuccino Muffins Recipe
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2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

1.In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
2. Add butter, egg and vanilla; mix well.
3.Stir into dry ingredients just until moistened.
4.Fold in chocolate chips.
5.Fill greased or paper-lined muffin cups two-thirds full.
6.Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Cranberry Blueberry Muffins 雙莓馬芬 （蔓越莓,藍莓) (食譜作法)

Cranberry Blueberry Muffins recipe

Wet ingredients
4 eggs
2 cups milk
1 cup oil
2 teaspoons vanilla extract
1 teaspoon almonds extract

Dry ingredients :
6 cups flour
1 cups white sugar
1 cups brown sugar
8 teaspoons baking powder (yes, 8)
2 teaspoons salt

2 cups blueberries
2 cups cranberries

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1.Mix all dry ingredients and wet ingredients in different bowls. Mix well, then combine both bowls into one bowl.
2.Bake at 400 degrees for 20-25 minutes (longer for jumbo).


Muffins are done when toothpick comes out clean in center.
Makes 4 dozen muffins.
Note: When I make Cranberry Blueberry Muffins I sprinkle slicered almonds on top before baking).

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雙莓馬芬 （蔓越莓,藍莓) 食譜

濕料
4 個蛋
2 杯牛奶
1 杯油
2 茶匙香草精
1 茶匙杏仁精

乾料:
6 杯麵粉
1 杯白糖
1 杯紅糖
8 茶匙發酵粉(是的, 8茶匙)
2 茶匙鹽

2 杯子藍莓
2 杯子蔓越莓

============================
1.把乾料和濕料各用2個不同的碗裝起來。個別混勻好之後
2.把乾料和濕料混入一個碗裡 混勻即可分裝入馬芬紙模裡。

烤箱溫度在400 度
20-25 分鐘

注: 我做蔓越莓藍莓馬芬時,在烘烤之前,我在上面我洒了杏仁片

肉燥 (食譜作法)

材料：　
豬絞肉 (帶皮五花肉更讚) 700g，醬油 1杯，紅蔥頭 8顆，紅糖或冰糖 1.5大匙，米酒 2杯。 油 2大匙
做法：
　
1.熱油之後加入紅蔥頭爆香。
2.加入豬絞肉, 炒到熟之後。
3.加入紅糖,醬油,米酒煮到滾之後,轉成小火繼續燉煮 1小時。
p.s.可以加入香菇,豆乾或水煮蛋進去同煮,即成滷豆乾與滷蛋。

Simple Lemongrass Chicken 簡易香茅雞 (食譜作法)

成份；1 磅 雞

調味汁配料:
2根 香茅草, 剁碎
2 大匙 蠔油
1 大匙 魚露
1 大匙 芝麻油
2 TBSP 蜂蜜(或紅糖)
2 個大蒜, 剝皮 剁碎

步驟1: 在碗裡 混合所有調味汁配料
步驟2: 在混合好的調味汁碗裡加入雞肉
步驟3: 醃30 分鐘。
步驟4: 您可以烘烤, 煎,炒, 烤肉 或油炸

Ingredients:
1 lb Chicken

Sauce Ingredients:
2 stalks Lemongrass, thinly sliced
2 TBSP Oyster sauce
1 TBSP Fish sauce
1 TBSP Sesame oil
2 TBSP Honey (or brown sugar)
2 cloves Garlic, peeled and chopped

Step 1: mix all the Sauce Ingredients in a bowl
Step 2: Add chicken in the sauce bowl and mix well.
Step 3: Set aside for 30 minutes.
Step 4: You can Bake it, stir fry it, BBQ it or deep fry the chicken

健康蔥油餅

我忘了在餅中塗油, 哈哈哈!!
所以我的蔥油餅 一點也不油. 哈哈!! 所以才叫健康蔥油餅嘛! 因為偶忘記在餅中塗油.

食譜如下；
材料：蔥、中筋麵粉250g、滾水125g、冷水50g、胡椒鹽2茶匙、沙拉油

做法：
1. 蔥切細（愈細愈好，可以切成蔥花後再整個剁細 我是用蔬菜攪拌器 哈）
2. 燙麵；250g麵粉倒入滾水，用筷子攪拌均勻（此時應該看起來有一顆一顆的小麵團，停放10分鐘
3. 麵團加入冷水和胡椒鹽，攪拌均勻，再等10分鐘
4. 桌上撒上一層薄薄的麵粉，手上拍點乾麵粉， 將麵團揉勻，最後用保鮮膜蓋好，等10分鐘


5. 將麵團分成5份，每團前後沾點乾麵粉，然後放到撒上薄麵粉的 桌上桿平。
＊不用太薄，大小大概直徑12公分左右即可
6. 在桿好的麵皮上均勻鋪上蔥、和油（我忘記塗油 其實沒塗油也粉棒喔)

7. 將麵皮像捲蛋捲一樣地捲起來 兩手各抓麵皮的一邊，把蔥油捲邊甩邊拉長, 蔥油捲可以盡量拉，不要斷就好了

8. 把動過增高手術的蔥油捲像霜淇淋一樣往上盤起來，再蓋上保鮮膜等10分鐘

9. 將盤好的蔥油捲桿成圓餅
，

油飯 Taiwanese Sticky Rice (食譜作法)

Step 1

Step 2

Step 3

Step 4

Step 5, 6, & 7

Step 8

There are few different ways to make Taiwanese Sticky Rice. Since I am from south of Taiwan (Tainan). This is how I make my Sticky rice.
油飯有幾種不同的做法。因為我是臺南人。所以這是我的做法

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油飯
材料
長糯米 3杯 用電鍋將米煮熟備用 ( 3杯米+1.5杯米水)
豬肉絲 1/2 杯
蝦米1/2 杯 泡1/2杯水備用
香菇 5個泡一杯 水備用
紅蔥頭 1/2 杯
醬油 3 湯匙
紅糖 1 湯匙
麻油 2 湯匙

作法
1.麻油加熱, 入紅蔥頭爆香,
2.撈出蝦米加入炒一下(泡蝦米的水留著備用)
3.撈出香菇 加入 炒一下 (泡香菇的水留著備用)
4.加入豬肉絲炒熟
5.加入泡蝦米的水
6.加入泡香菇 的水 煮沸
7.加入調味料 醬油 紅糖 煮沸
8.拌入煮熟的糯米即可
請注意喔! 糯米一定要熱熱的時後 就跟醬料拌在一起.

不然糯米涼了, 是會結塊的. （拌了醬料, 涼了也不會結塊.）

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Taiwanese Sticky Rice
Ingredients:
Long Grain Sweet Rice 3 C.
Pork 1/4 oz.
Dried mushrooms 5Pcs. soak in 1C water
Dried Shrimp 1/2 C soak in 1/2C water
Shallot 1/2 C.
Soy sauce 3 T.
Brown Sugar 1 T.
sesame oil 2 T.

Method:
1 Rince rice and cook with rice cooker.
(cook as regular rice but add only 1.5cap water.)
2 Heat up sesame Oil, fry chopped Shallot until soft
3.add Dried mushrooms without the water (Save the water for later)
4.Add dry shrimp with out the water(Save the water for later)
5.Add pork, stir fry it until is cooked
6.Add mushroom water and shrimp water (from Step3&4) until is boiled
7Add soysauce and brown sugar
8 Add Long Grain Sweet Rice and mixed together.

Please make sure the long grain sweet rice is hot when mixed together with step.7.

Here is the recipe,

To Die For Blueberry Muffins

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.