自製雪菜

材料:

白蘿蔔葉1個

粗鹽2茶匙

做法:

白蘿蔔葉洗淨擰乾水份，將鹽均勻灑上，等待一會再擰乾多餘水分，然後放進冰箱冷藏一夜，取出後用水浸泡一會，再擰乾多餘水分，可摘一小塊來試味。

蠔油椰菜仔

材料:

椰菜仔 8 個

清雞湯半杯

鹽少許

蒜蓉一湯匙

蠔油一湯匙

做法:

椰菜仔開邊。

蒜蓉起獲,加入椰菜略炒。

加清雞湯煮至椰菜軟身。

加蠔油和鹽調味便可。

* 用這個方法椰菜仔嘅菜味少一些，老公覺得好吃，比較椰菜花好吃很多，起碼在我們家一定不是最不受喜歡蔬菜。

韓國香瓜Oriental melon

This melon called Oriental melon is a fruit, taste very sweet, 台灣人叫韓國香瓜，味道唔錯。

蕪菁炒瘦肉

在市場買了turinip 蕪菁回家，便試試用蒜頭加入一些瘦肉來炒，哈哈！味道都唔錯。質感比較芥蘭頭諗，有些似蘿蔔。

Went to farmer's market buy some of the turnip, use some garlic and pork for a stir fry, it taste like daikon.

柱侯醬雞柳

材料 Ingredients：

• 雞胸 1 Chicken breast
  
• 洋蔥 Onion 1 piece
  
• 紅蘿蔔 1 carrot
  
• 柱侯醬 1 tbsp Chu hou sauce
  

做法 Procedure：

1. 洋蔥切片後拆開成幼條。Slice the onions, then separate.
   
2. 紅蘿蔔切絲 Slice the carrots thinly.
   
3. 雞胸切絲，用少許油、鹽和粟粉醃一會。Cut the chicken breast into strips, then use oil, salt, and corn starch to marinate for a little while.
   
4. 洋蔥和紅蘿蔔炒至半熟，備用。Pan fry the onions and carrots until about half done, then set aside.
   
5. 炒雞肉炒熟，洋蔥和紅蘿蔔回鑊。Pan fry the chicken until done. Add the carrots and onions.
   
6. 加入柱侯醬醬炒勻便可上碟。Add the sauce and stir well.
   

煎花鮫魚

Found this smelt fish at the store, just want to try it.
















材料 Ingredients：

• 魚 Fish 1 lb
• 鹽 Salt a little bit
• 薑 Ginger 3 slices

做法 Procedure：

1. 魚洗淨用鹽醃一會。Rinse the fish and use the salt to marinate for a little bit.
   
2. 加薑和油熱鑊中，再加魚煎熟。Add the ginger and oil into a hot pan. Pan fry the fish until done.
   

Cinnamon rolls 玉桂卷

Ingredients:

• 1 1/4 cups warm milk ( no hotter than 120F)
• 1 tablespoon active day yeast or
• 2 1/4 teaspoons quick rise yeast
• 2 teaspoon sugar
• 3 1/4 cups unbleached all purpose flour
• 1 1/2 teaspoon salt
• 4 tablespoon unsalted butter, melted

Filling:

• 1 1/2 cups tightly packed light brown sugar
• 1 1/2 tablespoon ground cinnamon
• 1 egg

Icing:

• 1 cup powder sugar, or a little more if needed
• 1 1/2 tablespoon water

Steps:

1. Put 1/4 cup of the warm milk in a small bowl. Add the yeast and sugar and whisk or stir to dissolve. Set the bowl aside for 8 - 10 minutes, until the mixture looks foamy. If the yeast isn't foamy after 15 minutes, start over with a new package.
2. Put the flour and salt in the large bowl and whisk to blend. Make a well in the center of the flour mixture, and pour the yeast mixture into the well. Then pour the remaining 1 cup warm milk and the melter butter into the well. Using the wooden spoon, stir together the flour mixture and the liquids until you get big, shaggy clumps of dough that start to stick together.
3. Sprinkle a little flour on your work surface. You can always add more later, so don't sprinkle too much. Dump the dough clumps out of the bowl onto your work surface. Dip your hands in flour and start kneading the dough. Keep kneading until the dough is smooth and springy and no longer sticky. It will take about 10 minutes. Lightly flour your hands and the surface if the dough starts sticking. It should feel tacky, like tape, but not sticky and gooey. The bench scraper is handy for scraping up any bits of dough stick to the table, and to help you move the dough around.
4. Wash out the large bowl and rub the inside with a think layer of vegetable oil or coat with pan spray. Shape the dough into a ball and put it in the bowl. Lightly rub or spray the top of the dough with a little oil. Cover the bowl with plastic wrap. Set the bowl aside and let the dough rise for 45 - 60 minutes, until it is twice as big.
5. While the bread dough finishes rising, put the brown sugar and cinnamon in the medium bowl and whisk together until well blended. Smash any brown sugar lumps to break them up. Set aside. Crack the egg into 1 of the small bowl and beat with the fork until blended. Set aside.
6. Sprinkle 3 tablespoons flour on the work surface. Turn the risen dough out of the bowl onto the floured surfaced and shape into a rough rectangle. Sprinkle another tablespoon of flour on top. Sprinkle from the edge closest to you, roll gently but firmly to the edge opposite you and then back again twice. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Turn the dough a quarter turn and roll up and back again twice. When you turn the dough, it should move easily. If it doesn't gently lift area of stuck dough. loosening it with the small metal spatula, and sprinkle some more flour underneath. Repeat the rolling up and back and turning the dough until you have a 15 by 12 inch rectangle.
7. Brush any excess flour from the top and bottom of the dough with the large brush, and clean up any extra flour from around the dough with the bench scraper. Position the rectangle so you are facing a long side.
8. Using the small pastry brush, brush a thin coating of egg all over the top of dough. (you won't need all of it.) Use your finger to scrape the filling onto the dough and spread it evenly over the surface, leaving a 1 inch wide border uncovered along the long side opposite you.
9. Starting at the long side closest to you, roll up the dough into a long, keeping it fairly tight as you go. When you reach the opposite side, roll the dough on top of the uncovered border. Roll the log backward, so the seam is on top, and pinch all along the seam to seal it.
   
10. Lightly butter the cake pan or spray with pan spray. Using the serrated knife, cut the log crosswise into 10 rolls each about 1 1/2 inches wife. Use a gentle sawing motion when you cut so that you don't flatten the log. Arrange the rolls in the prepared cake pan, evenly spacing 8 rolls around edge of the pan and putting 2 rolls in the center
11. Cover the pan with plastic wrap and set in a warm place. Let the rolls rise for about 1 hour, or until they are nearly twice as big fill almost all of the open spaces in the pan.
12. After the rolls have risen for about 30 minutes, position an over rack in the center of the oven, and preheat the oven to 350F. That way, the oven will be ready when you are ready to bake.
    
13. Bake the rolls for 30 - 35 minutes, until they are golden and the sugar is bubbling around the edges. Using the oven mitts, transfer the pan to the cooling rack. Let cool for 10 - 15 minutes.
14. Put 1 cup powdered sugar in the other small bowl. Add the water and whisk until well blended and completely smooth. The icing should be fairly thick, because it thins out when it hits the warm rolls. If it is thin and runny, add a little more sugar.
15. Using the spoon, drizzle the icing over the top of the warm rolls in any pattern you like. Eat them while they are warm!