MUM: 蒸茄子飯 MUM:Home style Steamed Eggplant Rice

Mum Eggplant Steamed Rice

份量Serve: 3人份

材料份量 Ingredients
茄子(大件) 1件 Eggplant(large)  1pc
玉子燒 3件 Tamagoyaki ( Japanese Egg Roll) 3pc
紫蘇昆布 45克 Shiso kombu 45g
蒸珍珠米 3碗 Steamed Grain Rice (AKITA KOMACHI)    3rice bowl
甘荀 (浸/烚熟)   6條 Carrot(poached)  6 chunks
白菜仔 (烚熟)    6條 Petit Pak Choy(poached) 6 pcs
西蘭花 (烚熟)    3棵 Brassica (poached) 3 dashes
   

做法METHOD

*蒸飯製作方法 Steamed rice:
AKIT A KOMACHI (1.5杯)
1. 把米洗淨
Wash the rice gently under water, until clean

2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.

3.翌日,把米隔水,下七成水燒便可。
Drain and remain 70% of water, cook it.

*蒸茄子製作方法 Steamed eggplant :

1. 把茄子切成15-16件長條,用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.

2. 食用時,將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面,加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!

Special thanks: MUM Veggie + Coffee + Sweet

MUM: 媽媽包餃子 MUM: Mum’s style dumplings

food 5

材料 INGREDIENTS
蓮藕(切碎) 500g
Lotus Root 500g (chopped)
馬蹄(切碎) 300g Water Chestnut 300g (chopped)
冬菇腳(切碎) 250g Shitake Mushroom Stem 250g (chopped)
甘荀(切碎) 300g Carrot 300g (chopped)
木耳(切碎) 250g Black fungus 250g (chopped)
白菜仔(切碎) 400g Petit Pak Choy 400g (chopped)
陳皮(切碎) 1tsp Mandarin peel 1tsp (dried & chopped)
薑蓉(切碎) 4tsp Ginger 4 tsp (peeled & minced)
芋頭(蒸熟打蓉) 500g Taro 500g (steamed and mashed)
上海餃子皮 1.5斤 Round Dumpling Skin (shanghai Style) 1.5 catty
調味料 Seasoning
鹽 適量 Salt pinch to taste
胡椒粉 適量 White pepper pinch to taste
麻油 適量 Sesame oil a few dash
糖 2tsp Sugar 2 tsp

做法METHOD

1. 芋頭去皮切大塊,蒸15分鐘至軟身;趁熱壓成蓉,待涼。
Chop the taro in a big chunk and steam for 15 minutes until soft & smash, set aside.

2. 用熟油爆香薑蓉 ,再放切碎的材料入鑊鈔熟。
Chop the rest of vegetables. Fry the ginger and add the chopped vegetable by adding white cooking wine.

3. 芋蓉和已熟材料拌勻,加入調味料調味,再灒白酒炒熟,成為「餃子饀」。
Finish filling with taro mash and season with salt, white pepper, sugar and sesame oil.

4. 取1.5湯匙饀料放入餃子皮,在皮邊沾水,對摺餃皮成半月狀便可。然後放入冰箱冷藏12小時。
For the wrapping dumpling, get one piece of round dumpling skin, brush water at the edge. Fill up 1.5 tablespoon filling onto the skin, fold it up side by side and use your fingertips start needle up the edges from the edges to the another edges  be a ‘half moon’ shape and keep in the refrigerator for 12 hours .

5. 中火加熱易潔鑊,放少許橄欖油,再放餃子;當底部開始焦脆,灑點水立即加蓋收慢火,蒸煮約5分鐘便成。
Start cooking, get the pans hot with corn oil, cook it until the skin crispy, and splash a few drops of water cover it up with the lid and steam it for 5 minutes. Enjoy the Mum’s Veggie Dumpling!

Special thanks: MUM Veggie + Coffee + Sweet

Prepare Less Enjoy More: 醃小黃瓜 + 味噌茄子 + 蕃薯飯

meal 3

材料Serve: 1人份
一個不用留守在廚房的料理。把材料準備好,放到冰箱/飯鍋/烤箱裡,繼續做自己的事,一下就可以開飯了啊!

蕃薯飯

材料  
蕃薯 一個(小)
米 80克
水 125毫升

做法  METHOD
1. 米和水放飯鍋中,再加入已切段的蕃薯,煮成蕃薯飯

味噌茄子

材料  
茄子 1條
日本味噌 適量

做法  METHOD
1. 茄子切半,用叉子於背面刺洞,於切口表面塗上薄薄一層味噌,放烤箱以180度焗約15分鐘

醃小黃瓜

材料  
小黃瓜 1條
鹽、糖 各半茶匙

做法  METHOD
1. 小黃瓜切薄片,加入鹽、糖拌勻,閒置10分鐘或以上,隔去多餘水份即成

Special thanks: April Wong@ Prepare Less Enjoy More