Taiwan Tasty | 台灣好吃

Adventures in Vegetarian Taiwanese and Chinese Food | 台灣和中國素食

Spicy Veggie Meat | 餘香若絲

Ingredients      |             成份

Jicama     200g                                           |           沙葛 (豆薯)    200g

1/2 cup shiitake mushroom                     |            五朵 香菇

Black fungus     7g                                  |           黑木耳      7g

1/2 cup Vegan Pork Shreds (Dry)           |           半杯素肉絲(乾)

1 tsp ginger  (mashed )                         |           一茶匙薑末

     

#1   Seasoning (for Imitation meat strips (Dry)   |  #1   調味料 (醃素肉絲)

1 tsp ginger (mashed)                   |       一茶匙薑末

2 tsp soy sauce paste                 |        兩茶匙醬油膏

1 tsp  mushroom powder           |        一茶匙香菇粉

1/4  tsp sesame oil                      |          1/4茶匙蔴油

1/4  tsp five spice powder          |         1/4茶匙五香粉

1/4  tsp white pepper                  |        1/4茶匙胡椒粉

#2  Seasoning   |    #2    調味料

1 tsp Fresh Chili (or Chili paste)            |     一茶匙辣椒醬 (寧記)

1 tbsp soy protein meat sauce           |      一湯匙陳年炸醬

1 tsp soy sauce paste                         |         一茶匙醬油膏

2 tsp  mushroom powder                   |      兩茶匙香菇粉

1 tsp white pepper                              |     一茶匙胡椒粉

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                          |   兩湯匙

 Instructions | 做法說明

a)     Dip Black fungus and mushrooms into cold water till it becomes soft(at least half hour). Put Imitation meat strips (Dry) into hot water for two minutes and drain. Add # 1 seasoning to marinate for about ten minutes.

一) 先將黑木耳和香菇用冷水泡軟。乾素肉絲用熱水泡兩分鐘瀝乾,加入# 1 調味料醃約十分鐘。

b)     Slice mushrooms, Jicama and Black fungus  into strip shape.

二)    香菇、沙葛 (豆薯)、 木耳切絲。

c)      Put two tablespoons oil into a wok. Stir the Imitation meat strips  (a).  First put the 1 tsp mashed ginger then stir with mushrooms,  jicama, black fungus  and #2 seasoning about 2 minutes ready to serve.

三) 熱鍋中放兩湯匙油,將(一)醃好的素肉絲抄約一分鐘,先放入一茶匙薑末後依次放入香菇、沙葛 (豆薯)、木耳和#2調味料鍋中翻炒一下約兩分鐘即可上桌。

    

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Sweet and sour gourd | 涼拌瓠瓜

Fresh gourd just pick up from backyard.   It taste good as a salad style.

剛從後院採下來的新鮮瓠瓜,涼拌很好吃。

Ingredients    |        成份 

1 Gourds                                            |       瓠瓜一個

1 tsp salt                                             |        一茶匙鹽

Seasoning   |     調味料

1 tsp Red chili                                 |      一茶匙紅辣椒

2 tsp Stevia                                     |      兩茶匙甜菊(Stevia)

1 tbsp  Blue Agave or (Sugar)        |       一湯匙龍舌蘭糖漿(Blue Agave)  或 (糖)

2 tbsp Vinegar                                |         兩湯匙

 Instructions | 做法說明

a)     The gourds were shred and salted about 30 minutes.  Squeezed water by hand.

一)   瓠瓜搓成絲加三茶鹽醃約三十分鐘,  擠乾水份。

b)     (a) add seasonings stir evenly.  Marinate for about one hour ready to eat.  It is more tasty if you have longer period of marinating.

二)   將(一)加入調味料攪拌均勻,  醃約一小時即可食,   如果醃的時間越長味道會更好。

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Home made Red Bean Paste | 自製紅豆沙

Homemade red bean paste is nutrition with less oil(Coconut milk), less sugar(sweetened condensed milk and  stevia).  It is  very healthy.

自己炒的紅豆沙營養不會流失,也比較不油(椰漿)、不甜(煉奶和甜菊)。很健康。

Ingredients     |        材料

1 bag Adzuki Beans (396g)     |      一包小紅豆  (396g)

1 can Coconut Milk   (14 oz)    |    一罐椰漿   (14 oz)

2/3 can Sweetened Condensed Milk (200g)   |     2/3 罐煉奶   (200g)

2 tsp Stevia                                 |      兩茶匙 甜菊(Stevia)

Instructions | 做法說明

a)      First washed Adzuki beans and soaked for twelve hours (the volume of water is five times of the beans)

一)   紅豆先洗淨後泡水十二小時(水是豆子的五倍)。

b)      Put red beans into the pot (inner pot of rice cooker) and add one cup water.  Put into the rice cooker for heating up to thirty minutes then let it stay in the rice cooker about 30 minutes.  Repeat the process one more time.

二)  紅豆放入鍋中( 電鍋之內鍋) 加一杯水,水只要與紅豆平就可以了。  放入電鍋中蒸三十分鐘, 在電鍋內保溫燜三十分鐘後, 再蒸三十分鐘、燜三十分鐘。

    

c)      Spread out the (b) into a baking pan and crushed red beans with a spoon. Bake for about forty minutes. This is a easy way (without standing next to the furnace to stir the red bean paste until becoming dry)

三)  將(二)放烤盤中散開用湯匙把紅豆壓碎後。  放入烤箱烤約四十分鐘 , 這種做法比較省事(不用站在爐旁將炒豆沙炒乾)。

d)    Put (C) into the wok and stir about ten minutes.  Make sure the red bean not stick on the pan((if there is a sound of sand scratching that means is ready for next step).   Put the coconut milk, condensed milk and stevia powder together mixing evenly.

四) 將(三)放入炒鍋乾炒約十分鐘,這時豆沙已經不會沾鍋了(有沙沙的聲音), 把椰漿及煉奶加入鍋中再加甜菊粉攪拌均勻即可。

       

e)      You can make as a ball (each about 50g ) for fillings of  buns and bread.

五) 可以做成每個50g 的圓球,備用做包子和麵包 。

         

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Fried eggplant | 酥炸茄盒

Ingredients     |        材料

2 Eggplant                                                           |       茄子兩條

1/2 cup Vegetarian Ham(Soybean Fiber)           |    半杯素火腿

1 Cup Cheese crispy powder                         |   起司脆酥粉 一杯

1/2 cup water                                                     |          1/2 杯水

Instructions | 做法說明

a)      Washed eggplants were cut into half  inch thick  then use knife slice in the middle do not cut off.  Vegetarian Ham cut into thin slices.

一)    茄子洗淨斜切半寸厚,  中間劃一刀不要切斷。  素火腿切成薄片。

      

b)     Sprinkle some cornstarch on the cutting gap of  (a).   Stuck  vegetarian ham in the middle of eggplant.

二)  灑一些太白粉在中間將素火腿夾進去。

c)      Mix the Cheese crispy powder  with water stir evenly.

三)   將水加入起司脆酥粉攪拌均勻。

d)     Heat oil for deep-frying .  (B) were uniformly stained with (c) then put into the pot over medium heat for about 4 minutes until become golden brown, remove and drain.

四) 炸油燒熱 , 將(二)均勻沾上(三)料放進鍋中,中火油炸約至皮呈金黃色即可。

     

     

 

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Vegetarian curry chicken | 素咖哩雞

Ingredients            |        成份

1 Tomato                                      |       一個蕃茄

1 green bell pepper                      |      青椒一個

1 carrot                                         |       紅蘿蔔一根

2 Potatoes                                    |        馬鈴薯兩個

Veggie Chicken Chunk  200g      |      素雞塊  200g

     

  Seasoning   |       調味料

5 tsp  Curry Powder                  |     五茶匙咖哩粉

1 tbsp soy sauce paste             |       一湯匙醬油膏

1 tsp  mushroom powder         |     一 茶匙香菇粉

1 1/3 cup water                          |       1 1/3 杯水

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                          |   兩湯匙

 Instructions | 做法說明

a)     Cut tomato, potatoes and carrot into small pieces.

一)   將番茄、洋芋、 紅蘿蔔、 青椒切成塊。

     

b)    Put two tablespoons oil into a wok. Heat oil, put the Veggie Chicken Chunk, tomatoes, carrots and potatoes stir about 2 minutes. Add seasoning cook about 20 minutes. Finally put green bell pepper into pot stir about 2 minutes.  You can eat with rice or noodles.

二 ) 熱鍋燒油,  將素雞塊、蕃茄、紅蘿蔔、洋芋炒兩分鐘。 加入調味料燉煮約二十分鐘後放入青椒在煮二分鐘。  可配飯或麵條食用。

     

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Mushroom with Basil | 九層菇串

Ingredients      |        成份 

2  boxes of Mushroom (16 oz.)          |       洋菇兩盒     (16 oz.)

1/3 cups Basil                                       |      1/3杯九層塔

1 tsp Red chili                                       |      一茶匙紅辣椒

1 tsp sliced ginger                                 |       一茶匙薑絲

Seasoning   |     調味料

3 tbsp Vegetarian BBQ Sauce         |      三湯匙沙茶醬

1 tbsp Blue Agave                            |       一湯匙藍色龍舌蘭糖漿(Blue Agave)

1 tbsp Soy Sauce                             |     一湯匙醬油

 

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a)      Put washed mushrooms into the boiling water(for 30 seconds) and drain.  Take them out and pull into cold water.

一)  洋菇洗淨,   放入熱水中汆燙一下,   取出沖冷水。

      

b)     Cut three straight line on the umbrella head and make three cross cut ( **don’t cut all the way for each line) then drain.

二)   在洋菇的正面直切三道在橫切三道,  不要切斷,   瀝乾水份。

c)      Put two tablespoons oil into a wok. Heat oil, Saute ginger and red chili, put the (b) stir the about 2 minutes.  Add seasoning and basil stir evenly.

三) 熱鍋中加油兩湯匙,   爆香薑片和紅辣椒,後加入(二)爆炒約兩分鐘,將調味料加入攪拌均勻,最後放入九層塔即可盛盤。

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Braised Bean Curd sticks | 紅燒腐竹

 Ingredients      |        成份 

1 tsp ginger slices                       |       一茶匙薑片

1/2   White radish(Daikon)         |       白蘿蔔半個

2 Carrots                                     |       紅蘿蔔兩根

1/2 cup shiitake mushroom      |     五朵 香菇

1/2  bag of  Bean curd sticks      |       腐竹半包

  Seasoning   |      調味料

1 tsp salt                                    |      一茶匙鹽

1 tbsp Soy sauce paste            |      一湯匙醬油膏

1 tbsp Soy sauce                      |       一湯匙醬油

2 tsp  mushroom powder         |      兩茶匙香菇粉

1 1/2 cup water                          |       1 1/2 杯水

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                     |    兩湯匙

Instructions | 做法說明

a)        Soak the bean curd sticks in the boiled water about ten minutes. Cut them into the size of 2 inches long strips.

一)     將腐竹用開水泡約十分鐘。 切成兩寸長條。

    

b)     Dip dry mushroom into cold water about one hour. Scratch the surface of daikon and carrots washing with water.  Cut daikon, carrots and black mushroom into small pieces.

二) 乾香菇用冷水泡約一小時。 紅蘿蔔、白蘿蔔洗淨, 將紅蘿蔔、白蘿蔔及香菇切小塊。

c)     Put two tablespoons oil into a wok. Heat oil, Saute ginger, put the daikon, carrots and black mushroom (b) stir about 2 minutes.

三) 熱鍋燒油先爆薑片,  將紅蘿蔔、白蘿蔔、  香菇 炒兩分鐘。

d)     Add the seasoning and bean curd sticks (a) cook about 25 minutes until daikon becomes soft.

四)  加入調味料及腐竹燉煮二十五分鐘,  白蘿蔔已經煮透了即可上桌。

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Cabbage buns | 包心菜包子

Dough Ingredients           |        麵糰成份

2 cups Bread Flour                |       兩杯高筋麵粉

4 cups all-purpose flour        |       四杯麵粉

1 tsp  yeast                             |     一茶匙酵母粉

1 tbsp sugar                            |      一湯匙

3 1/3 cups warm water          |   3 1/3杯溫水

1 cup Bisquick mix                |    一杯鬆餅粉

Ingredients (fillings)    |        成份 (包子餡)

1/2 Cabbage                                              |      包心菜半個

1/2 cup shiitake mushroom                     |     五朵 香菇

Black fungus     7g                                  |      黑木耳      7g

1/2 cup Vegetarian Ham(Soybean Fiber)     |    半杯素火腿

2 carrot                                                      |     紅蘿蔔兩根

1  pack of Mung Bean Vermicelli            |    粉絲一把

1 cup  Minced Textured Vegetable Protein       |      一杯素碎末(乾

#1   Seasoning (Minced Textured Vegetable Protein )   |  #1   調味料 (醃素碎末)

1 tsp ginger (diced)                       |       一茶匙薑末

2 tsp soy sauce paste                 |       兩茶匙醬油膏

1 tsp  mushroom powder           |     一茶匙香菇粉

1/4  tsp sesame oil                      |      1/4茶匙蔴油

1/4  tsp five spice powder          |     1/4茶匙五香粉

1/4  tsp white pepper                  |    1/4茶匙胡椒粉

1 tsp Cornstarch                        |     一茶匙太白粉

#2 Seasoning   |     #2 調味料

1 tbsp ginger (diced)                       |        一湯匙薑末

1 tsp salt                                          |      一茶匙鹽

1 tsp soy sauce paste                    |      一茶匙醬油膏

1 tbsp soy protein meat sauce    |     一湯匙陳年炸醬

1 tbsp  mushroom powder            |      一湯匙香菇粉

1 tsp sesame oil                              |      一茶匙蔴油

1 tsp five spice powder                  |     一茶匙五香粉

1 tsp white pepper                          |    一茶匙胡椒粉

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a)  In a mixing bowl, combine the warm water, sugar and yeast.  Mix thoroughly.  It should begin to foam.  |

一)  先用一容器將溫水 、糖及發粉加入待起泡。

b)  Mix the all-purpose flour and Bread Flour  evenly then add  (a).

二) 將普通麵粉及高筋麵粉攪和均勻後將(一)之溫水加入,  用手將麵和成糰 。

c)   Put  Bisquick mix  into (b) mix until a smooth dough forms and allow dough to rest for about two hours  |

三) 再加Bisquick mix 揉成麵糰 要三光(手光 麵光 盆光) 放置醒約兩小時。

     

d)     Dip Black fungus into cold water till it becomes soft(at least half hour).

四) 先將黑木耳用冷水泡軟。

e)     Put Minced Textured Vegetable Protein  into 1 cup of hot water for two minutes. Add # 1 seasoning to marinate for about ten minutes.

五)乾素碎末用一杯熱水泡兩分鐘,加入# 1 調味料醃約十分鐘。

      

f)  Dice the  cabbage, shiitake mushroom,  vegetarian ham ,carrot  and black fungus into small pieces. Soak the vermicelli with cold water till soft; cut into 1-2″ length once it is soft enough.

六) 包心菜、香菇、素火腿、紅蘿蔔、木耳切成小塊。 粉絲用冷水泡軟後切斷。

g)     Put two tablespoons oil into a wok.   put ginger until fragrant,  Stir the (e)Minced Textured Vegetable Protein, mushrooms, vegetarian ham, cabbage and #2 seasoning.   Finally add the vermicelli in order to absorb any excess water.

七)  熱鍋中放兩湯匙油,將醃過的素碎末、香菇、  素火腿、紅蘿蔔、木耳、包心菜和#2調味料依次放入鍋中翻炒一下,最後放入粉絲吸水份。

    

     

h)    The dough  (c) is divided into twenty-eight small  parts (each about 65g). Rod into the circle (diameter about 4.5 “). It  should be the shape of thick middle surrounding thin. Put fillings (g) in the middle and wrap(about 15 pleats).

八) 將(三)發好之麵團分成二十八個小劑子(每一個約65g),  桿成圓片(直徑約4.5″) 要中間厚周邊薄, 把(七)炒好的餡料放在中間 , 打褶(約十五摺)包好。

     

  

i)   A wax paper was cut into small pieces and put the buns above them.  Let them rest in the steamer about 30 minutes.  Put steamer on the rice cooker which has boiling water inside and steam for 15 minutes. **Do not open the lid during  the process of steaming.

九)  將包好之包子下面墊一張臘紙放入蒸籠中醒約三十分鐘 ,  把蒸籠放上已燒開水的電鍋上蒸十五分鐘(**這中間千萬不要把鍋蓋打開看好了沒有)

 

 

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Loofah tofu | 絲瓜豆腐

 Ingredients      |        成份 

2  Loofah                                  |       絲瓜兩個

1/2 box of soft tofu                |       嫩豆腐半盒

1 tsp  goji berry                  |      一茶匙枸杞子

Seasoning   |     調味料

1 tsp salt                                       |      一茶匙鹽

1 tsp  mushroom powder           |     一茶匙香菇粉

Pan Fry Oil   |    鍋中用油

1 tbsp Canola oil                     |   一湯匙

Instructions | 做法說明

a)   Loofah peeled and cut into small pieces.

一)  絲瓜去皮 切小塊

b)    Put one tablespoons oil into a wok.   Put loofah, tofu and seasonings stewing about 10 minutes.  Slowly stir to prevent from damaging the soft tofu.  Finally add goji berry.

二)  熱鍋中放一湯匙油,將絲瓜 、豆腐 和調味料依次放入鍋中燉煮(小心嫩豆腐容易破), 煮約十分鐘後加入枸杞子 即可盛盤。

 

 

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Steamed pumpkin with five spice rice powder | 粉蒸南瓜

 Ingredients            |        成份

1/2 Pumpkin   750g                                          |          南瓜   750g(約半個)

Veggie chicken meat thready    150g               |        吉肉絲              150g

2 Bags Five Spice Steam Powder                 |          兩包蒸肉粉

         

Seasoning   |     調味料

2 tbsp soy sauce paste                    |      兩湯匙醬油膏

2 tbsp soy protein meat sauce       |      兩湯匙陳年炸醬

2 tsp  mushroom powder                |      一茶匙香菇粉

1 1/2 cup water                                 |        1 1/2 杯水

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙油

Instructions | 做法說明

a)        Cut pumpkin into one inch cube.

一)     南瓜切成塊(大小約一立方寸).

b)     Put two tablespoons oil into a wok. Stir the veggie chicken meat thready and all seasonings about 2 minutes.   Put the Five Spice Steam Powder  into wok cooking for two minutes.  Finally add pumpkin stir evenly.

二)  熱鍋中放兩湯匙油,將吉肉絲和所有調味料依次放入鍋中翻炒約兩分鐘 ,放入蒸肉粉攪拌約一分鐘 ,最後放入南瓜攪拌均勻。

    

     

c)     Pour (b) into a container,  put it into rice cooker to steam about an hour and serve.

三)   將(二)裝一蒸鍋中, 放入電鍋蒸約一個鐘頭即可上桌。

 

 

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