Taiwan Tasty | 台灣好吃

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

Puff Pastry Vegetarian fish rolls | 酥皮素魚卷

Ingredients     |        成份

Potato                        400g                  |        馬鈴薯               400g

Vege Tuna Salad     200g                  |      鮪魚素沙拉         200g

Organic Cheddar Cheese     100g      |        有機起司             100g

2 Celery                                 120g      |       西洋芹菜兩根      120g

1 bag Puff Pastry sheets                     |         一包冷凍酥皮

      

 Seasonings   |         調味料

1 tsp salt                                              |      一茶匙鹽

1/2 tsp black pepper                           |     1/2  茶匙黑胡椒粉

1/2 tsp Stevia                                      |       甜菊(Stevia) 半茶匙

Instructions | 做法說明

a)      Put washed potatoes  into rice cooker then steam 30 minutes.   Make it to mashed potatoes.   Take out the puff pastry from freezer let it thaw.

一)   馬鈴薯洗淨放入電鍋中蒸熟後,去皮, 壓成泥狀。  將酥皮拿出解凍 。

b)       Use food processor to chop celery into small pieces.   Slice the cheese into small pieces.

二)    用食物處理機將芹菜打成小丁。 起司搓成絲狀。

       

c)      Put (b) and seasonings into the mashed potatoes mix evenly.

三)  將步驟(二)和調味料一起加入馬鈴薯泥攪拌均勻。

     

d)     Expand one sheet of the puff pastry and cut into triplicate.

四)  將一張酥皮展開切成三份。

    

e)      Put (C) the stuffing on middle of  the pastry.   Wrap both sides then gently flatten.

五)    將(三) 放在酥皮中間  ,  左右兩邊包起來再輕輕的壓平後,   收口朝下。

    

f)    Cut (e) into two-inch long.  Gently draw twice in the epidermis.    Put on a baking sheet and brush milk on the surface twice.

六)將(五)切成兩吋長,   在表皮上輕輕劃兩刀。 放在烤盤內   ,刷上奶水兩次。

      

g)       Preheat oven 325 F ,  bake about 35 minutes.

七)   烤箱預熱  325 度 ,    放入烤箱烤約三十五分。

 

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Taiwanese Style Fried Sweet Rice | 油飯

Ingredients          |        成份

3  cups Sweet Rice      600g                              |      三杯糯米      600g

1/2 cup shiitake mushroom                              |     五朵 香菇

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

1/2 cup Salted Turnip                                         |      半杯蘿蔔乾

1 cup stewed peanuts                                        |       一杯滷花生

 Seasoning   |      調味料

1 tsp salt                                          |       一茶匙鹽

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

2 tsp  mushroom powder            |       兩茶匙香菇粉

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

1/3 cup  water                              |      1/3杯水

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a)     The sweet rice must have been soaked for six hours  in the cold water .

一) 糯米需浸泡六個鐘頭備用。

b)      Dice the vegetarian ham and mushrooms into small pieces.

二)    將素火腿、香菇切成小丁備用 。

c)     Put two tablespoons oil into a wok. Heat oil, Saute salted turnip, put the vegetarian ham and black mushroom (b) stir about 2 minutes.  Add the seasonings and stewed peanuts into wok and cook until boiling.   Finally put the drained sweet rice stiring until the moisture dry.

三) 熱鍋燒油先爆蘿蔔乾、素火腿、香菇炒兩分鐘。 加入調味料及滷花生煮開後,將瀝乾的糯米放入炒至水份乾了。

     

d)       (C) loaded into a pot. Put into the rice cooker and steam for 50 minutes.

四)    將(三)裝入電鍋內鍋,   放入電鍋中蒸五十分鐘即可。

 

 

 

 

 

 

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Stewed peanuts | 滷花生

Ingredients            |        成份

Raw peanuts     24oz       |      帶皮花生          24 oz

2 small bags Spice foe spiced food     |     兩小包漢宮滷包

    

Seasoning   |       調味料

2 tsp salt                                          |      兩茶匙鹽

**   The amount of the salt with the personal tastes subtraction.

**    鹽的量隨個人口味加減。

Instructions | 做法說明

a)      Preheated slow cooker,  Put washed peanut into a pot, add water and two bags of spicy  (the volume of water is one inch height over the peanuts) cook until boiling. Pour into the slow cooker for three hours then add salt. If prefer the peanuts more soft can increased stew time.

一)  先將慢鍋預熱 ,花生洗淨放入一鍋中加水(淹過花生一寸高)和滷包燒開後,倒入慢鍋中燉煮三個鐘頭後加調味料。 如果喜歡花生燉的軟一些,可以增加時間 。

 

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Steaming winter melon with Taiwan Pickled Seeds | 樹子蒸冬瓜

It is simple but tasty.

這道菜簡易好吃。

Ingredients       |        成份

Winter Melon      800g                            |        冬瓜                         800g

Ginger (sliced)             20g                     |        生薑(絲)                     20g

Seasonings   |      調味料

Taiwan Pickled Seeds      4 tbsp             |        蔭樹子四湯匙

Satay & Soybean Sauce     2 tbsp         |         素道炸醬兩湯匙

     

Instructions | 做法說明

a)     Cut winter melon  into small pieces( slice anyway twice crossing each other).

一)   將冬瓜切成塊(在冬瓜的外面用刀橫豎各劃兩刀)。

     

b)       Put winter melon, ginger and seasonings into a bowl.    Put the bowl into rice cooker steam about 40 minutes.

二)    將冬瓜生薑及調味料一切放入碗中 ,  放入電鍋蒸四十分鐘即可。

 

 

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Braised Kombu (Dried Seaweed) with Chewy Beancurd | 滷海帶百頁豆腐

 

Ingredients     |        成份

Kombu Dried Seaweed  4 oz       |      乾海帶一包       4 oz

Chewy Beancurd   4  pieces          |       百頁豆腐四條         4 oz

      

 Seasoning   |       調味料

1/2 cup soy sauce                                 |      1/2 杯醬油

4 cups water                                        |         四杯水

2 tsp  mushroom powder              |        兩茶匙香菇粉

2 tbsp Vegetarian Oyster Sauce      |      兩湯匙素蠔油

2 tbsp  Blue Agave or (Sugar)        |        兩湯匙龍舌蘭糖漿(Blue Agave)  或 (糖)

2 small bags Spice foe spiced food     |     兩小包漢宮滷包

Instructions | 做法說明

a)         Kombu Dried Seaweed  was soaked in water for about four hours.

一)    海帶用水浸泡約四個小時。

b)         (a) was washed with water.   First cut the Kombu to small square shape(4″ x 4″) then roll into a small roll with a toothpick  staying in the middle of it.

二)     將浸泡的海帶洗乾淨後。切成小塊捲成小卷狀用牙籤再中間固定。

         

      

c)     Put (B) into the pot, add seasonings to boil over medium heat and cook for twenty minutes.  Add Chewy Beancurd cook for about thirty minutes (In the meantime flip over the Chewy Beancurd several times.)

三)   將(二) 放入鍋中加調味料煮開後中火再煮二十分鐘,   加入百頁豆腐再煮約三十分鐘 (其間最好翻轉幾次百頁豆腐)。

     

d)        Cut (c) into small pieces after cool down.  Put them to a plate sprinkle with sesame oil and serve.  The remain of dish can stay with the rest soup (c) putting into the refrigerator.  It will be more tasty next day.

四)     待冷後即可切成小塊裝盤灑些麻油即可上桌, 沒有吃完的可與剩下的湯汁一起放入冰箱內,隔天會更入味。

         

 

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Marinated mustand with beancurd skin roll | 梅菜豆皮捲

Ingredients     |        成份

Dried Marinated Mustard   32g      |      梅乾菜        32g

Dried Beancurd Skin Roll     4 oz.   |      豆皮捲          4 oz.

**   Dried Marinated Mustard has been marinated by soy sauce it tastes very salty.  Suggested half  pack only.

**   梅乾菜是經醬油醃過的味道很鹹,  所以只用半包。

Seasoning   |       調味料

1 tsp  mushroom powder              |       一茶匙香菇粉

1 tsp Stevia                                     |       一茶匙甜菊(Stevia)

2 tbsp  Blue Agave or (Sugar)        |        兩湯匙龍舌蘭糖漿(Blue Agave)  或 (糖)

Instructions | 做法說明

a)     Marinated Mustard was washed with water,  add two cups of water to soak for about 20 minutes.  Discard the soaking water by half.

一)    將梅乾菜用水洗淨,   加兩杯水浸泡約二十分鐘。 將浸泡的水倒掉一半 。

b)        (A) was put into the pot with 3 cups of water cook until boiling.   Turning to medium heat, add the seasonings and cook for 10 minutes.  Put dry beancurd into pot cooking until the material becomes dry.   Eat with rice feel tasty.

二)     將(一)放入鍋內加入三杯水燒開,加入調味料煮十分鐘後,放入豆皮捲再煮至湯汁乾即可。 這道菜味道比較重很下飯。

    

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Sugar Peas with Bean Curd | 醬爆豆乾

 Ingredients     |        成份

2 carrots       115g                                             |      紅蘿蔔兩根    115g

4 Marinated Bean Curd      200g                     |    豆腐乾四塊     200g

1/2 cup shiitake mushroom       50g               |      四朵香菇          50g

Black fungus     7g                                         |      黑木耳      7g

1/2 cup  Imitation Ham(Soybean Fiber)  95g    |    半杯素火腿     95g

Sugar Peas           70g                                       |        荷蘭豆         70g

Seasoning   |       調味料

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

2 tsp  mushroom powder              |      兩茶匙香菇粉

1 tsp white pepper                         |    一茶匙胡椒粉

**  If you prefer spicy add 1 tsp chili paste.

** 喜歡辣椒的可以加 一茶匙紅辣椒。

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

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

一) 先將黑木耳用冷水泡軟。

b)      Dice the imitation ham, carrots, marinated bean curd, shiitake mushroom, and black fungus into small pieces.

二)   將素火腿、紅蘿蔔、豆腐乾、香菇、木耳切成小塊。

c)      Put two tablespoons oil into a wok. Stir the Imitation ham  (a),  mushrooms,   Bean Curd , Celery,   Carrots, black fungus, sugar peas and seasonings about 2 minutes ready to eat.

三) 熱鍋中放兩湯匙油 ,依次放入素火腿、豆腐乾、香菇、紅蘿蔔、木耳、荷蘭豆和調味料鍋中翻炒一下約兩分鐘即可上桌。

 

 

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Whole wheat bread | 全麥土司麵包

Ingredients (#1 Dough)          |        湯種麵糊成份

1/4 Cup Soy Milk         |        1/4杯豆漿

2 tbsp Bread Flour     |        兩湯匙高筋麵粉

1 tbsp butter                |         一湯匙奶油

**  Put soy milk and butter into a pot. Let it boil then take away from stove.  Add the bread flour Stir evenly cooling down.  Placed in the refrigerator for one day.

**  將豆漿及奶油放入一小鍋燒開離火, 放入高筋麵粉攪拌均勻放涼 ,放入冰箱冷藏一天備用。

#1 Dough      湯種麵團

Ingredients (#2 Dough)    |       中種麵團成份

#1 dough                            |       湯種麵糊

2 cups Bread Flour           |       兩杯高筋麵粉

1/2 tsp  yeast                      |      半茶匙酵母粉

1/2 tsp sugar                      |      半茶匙

1/2 cup warm water           |    半杯溫水

*** Mix #1 dough and  Bread Flour  evenly then add warm water until it becomes a smooth dough forms. Allow dough to rest for about one hour. Put into a plastic bag and place to the refrigerator for one day.   |

*** 將湯種麵糊及麵粉攪和均勻後加入酵母粉、糖, 加入溫水和成糰後,放置醒約一小時後,裝入一塑膠袋放入冰箱冷藏一天。

#2 Dough      中種麵團

Ingredients (#3 Dough)    |       基本麵團成份

#2 dough                              |        中種麵糰

2 cups Bread Flour             |       兩杯高筋麵粉

1 cup Whole wheat flour    |     一杯全麥麵粉

1 tsp  yeast                          |       一茶匙酵母粉

3 tbsp sugar                        |        三湯匙

2 tsp salt                              |        兩茶匙鹽

1  warm water                     |        一杯溫水

1/2 cup  Olive oil                 |       半杯橄欖油 

Instructions | 做法說明

a)  In a mixing bowl, # 2 dough break it into several small pieces mixed with bread flour.  Put sugar, salt and yeast with warm water and mix thoroughly.   |

一)  先用一容器將#2中種麵糰掰成數個小塊混入高筋麵粉後, 將糖、鹽和酵母粉加入後用溫水攪和麵粉成麵糰。

                       

1:  # 2 dough break it into several small pieces                  2:  Add  sugar, salt and yeast

mixed with bread flour

圖(一): #2中種麵糰掰成數個小塊混入高筋麵粉        圖(二):    糖、鹽和酵母粉加入

b)   Adding the olive oil  into the dough (a)  use hand press and crush. Fold and repeat flattening the dough until the oil penetrate into the dough (this action takes about 30 minutes).  Seize the dough corner  thrown into the pot repeat this action about five minutes.  Allow dough to rest about two hours (hot days) or four hours (cold weather).

二)  將橄欖油加入(一)後用手先把麵糰按壓扁, 對折再反覆的按壓扁, 直到所有的油都按壓揉進麵糰(需時三十分鐘)後,抓住麵團一角在盆中甩打,再對折再反覆甩打動作(需時五分鐘)。放置醒約兩小時(天熱)至四小時(天冷) 。

                            

3:     Adding the olive oil                                                       4:   use hand press and crush.

圖(三): 加油入麵糰                                                         圖(四):        按壓扁麵糰

                      

5:    Folded                                                                                6:  Repeat press and crush

圖(五):     對折                                                                   圖(六): 重複按壓

                      

7:    Repeat fold                                                                       8:  Seize the dough corner thrown into the pot

圖(七): 重複對折                                                            圖(八): 抓住麵團一角甩打

                       

9:   fold and repeat thrown                                                    10:  Final dough

圖(九): 對折再甩打                                                             圖(十): 最後麵糰 (醒約二小時至四小時)

c)    Divide the dough into five parts (about 300g each).  Take one piece and press with a rolling pin into a rectangle shape.  Roll over the dough into a cylindrical shape.

三) 將麵糰分成五份每個約300g , 拿出一份用桿麵棍桿成長方形, 再捲成筒狀。

           

d)      The dough is spin 90 degrees by hand then pressed by rolling pin into a rectangle. Rolled into a cylindrical shape again.  Put into bread pan (13″x 4″ x 4″).

四)   再將麵團轉過來桿成長方形後, 再捲成筒狀。  排放入土司麵包模型(13″x 4″ x 4″)內。

         

e)        Aside and rest about 30 minutes.   Preheat oven 350 F ,  bake about 50 minutes.

五)    讓麵糰在麵包模內醒約三十分鐘。  烤箱預熱  350 度 ,    放入烤箱烤約五十分。

      

 

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Winter melon soup | 冬瓜湯

Ingredients            |        成份

Winter Melon      400g                              |          冬瓜                         400g

Dried Wakame Seaweed       4g             |         海帶芽(乾)            4g

Ginger (sliced)             10g                       |        生薑(絲)                     10g

Seasoning   |      調味料

2 tsp salt                                    |      兩茶匙鹽

3 tsp  mushroom powder        |      三茶匙香菇粉

1 tsp sesame oil                       |      一茶匙蔴油

Instructions | 做法說明

a)     Cut winter melon  into small pieces.

一)   將冬瓜切成塊。

b)       Put winter melon, ginger into a pot adding ten cups of water,   cook (medium heat)  about forty minutes until winter melon becomes soft.

二)    將冬瓜、薑絲放入一燉鍋中加入十杯水, 用中火燉約四十分鐘冬瓜變軟了。

c)       Finally add the Dried Wakame Seaweed  and seasonings cook 2 minutes ready to eat.

三)   最後加入海帶芽、調味料,再煮兩分鐘即可上桌。

 

 

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Cauliflower with tomatoes | 蕃茄白花菜

Ingredients            |        成份

2 Tomatoes                                                   |         兩個蕃茄

1 Cauliflower                                                |         一個白花菜

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

Seasoning   |      調味料

1 tsp salt                                    |      一茶匙鹽

3 tsp  mushroom powder        |      三茶匙香菇粉

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                     |    兩湯匙

Instructions | 做法說明

a)     Cut tomatoes,  cauliflower  and vegetarian ham(Soybean Fiber)   into small pieces.

一)   將番茄、白花菜、 素火腿切成塊。

c)     Put two tablespoons oil into a wok. Heat oil,  put the tomatoes and vegetarian ham stir about 2 minutes.

三) 熱鍋燒油放入蕃茄、素火腿 炒兩分鐘。

d)     Add cauliflower and seasoning cook about 15 minutes until caulifower becomes soft.

四)  加入白花菜及調味料燉煮十五分鐘, 白花菜已經煮透了即可上桌。

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