Sunday, August 11, 2013

绿豆糕的做法

绿豆糕 I

绿豆糕

材料

去皮绿豆200克,白糖100克,油10克,麦芽糖20克,红豆沙适量

 
做法
1.绿豆浸泡一夜后蒸熟稍凉用搅拌机打成泥, 加糖再搅匀后取出放油和麦芽糖拌成团,分成20个左右包入豆沙.
2.用月饼模压实.做好后放入烧开水的蒸锅小火蒸4—5分钟(这一步是为了消毒,如果你认为足够卫生可以不蒸).
3.凉后放入冰箱冷藏.

绿豆糕 II

1.去皮绿豆提前一天浸泡上锅蒸至可以用手轻易捏碎的程度,趁热用勺子压成泥状

2.炒锅中放入麻油把绿豆泥放入用小火拌炒均匀
3.放入细砂糖和麦芽糖继续小火拌炒

4.要不停的拌炒,以防烧焦锅底, 最后将绿豆泥炒成一个不粘锅的团状,放凉即可
5.将绿豆泥分成9-10等份搓圆,包在里面的豆沙馅也搓成圆形备用

6.像包汤圆一样把豆沙馅包入绿豆泥中
7.用模具压出花纹(没有模具不玩造型也没关系,反正是自己吃,风味是一样滴)
8.做好的绿豆糕密封放入冰箱,冷藏之后的风味更佳 

鲜贝菜谱

家常海鲜煲

材料
草鱼,鲜贝,,腐竹

步骤

1. 首先把材料清洗干净备用
2. 将2瓣蒜头把腐竹爆香,再放点水,把它放进小锅里待用。
3. 再两片姜鱼块煎一下,半生熟放进腐竹里面!
4. 把鲜贝和虾(预先把虾过一下油)一齐放进小锅里!全部材料已经放齐后,放点盐、蚝油、糖、酱油,盖上盖闷8分钟,直到鲜贝和鱼熟透后。生粉酱油打个芡放上香葱和香菜

香芒炒带子

材料

芒果3个,鲜带子100克,黄瓜丁25克,姜片10克,姜汁料酒水淀粉香油胡椒粉、白糖、盐、淀粉各适量。  

做法
1、芒果洗净,对半剖开,去皮去核,起肉,切成带子般大小,放入热水里浸片刻,捞出。
2、带子洗净,用姜汁、料酒、香油、胡椒粉、白糖、淀粉拌匀,腌约15分钟,入沸水中汆烫后沥干。
3、锅置火上,放油烧热,下姜片、黄瓜丁炒香,再放入芒果、带子,加盐炒几下,用水淀粉勾芡即可。

宫保带子

材料

带子250克,葱段1根,姜末25克,蒜末25克,干辣椒段4根,去皮蒜花生50克,沙拉油20㏄,1.盐1/4小匙,糖1/4小匙,太白粉1茶匙,蛋白1/3颗,米酒少许,2.酱油1茶匙,味精1/4茶匙,糖2茶匙,镇江香醋1茶匙,太白粉1/2茶匙

做法
1.将带子洗净用厨纸吸干水份,加入调味料1后一起搅拌均匀腌渍备用。
2.将调味料2的酱油、味精、糖、香醋及太白粉一起调匀兑成汁备用。
3.将作法1的带子以开水煮约一分钟后熄火泡约3分钟(视大小而定)再捞起、沥干备用。
4.热锅,倒入沙拉油,转小火放入干辣椒炒约半分钟,再加入姜末、葱段、蒜末一起爆至香味溢出。
5.于作法4锅内放入作法3的带子及作法2的兑汁转中火一起快炒约1分钟后放入蒜花生拌炒均匀即可

油爆带子

材料

鲜带子250克,红辣椒1只切幼粒,芹菜2条去叶切碎,蒜茸l茶匙,姜切幼粒1/2茶匙,熟冬菇3只切幼粒, 胡椒粉少许,生粉适量,醋l茶匙,酒1茶匙,用蚝油l茶匙、浅色酱油1茶匙、香油、胡椒粉少许、深色酱油1/2茶匙、上汤或水1/3杯和生粉l茶匙(如用 急冻带子,加入鸡粉1/2茶匙)做成芡汁。

做法

①带子洗净,抹干。如带子太厚,可以1只切为2件。加胡椒粉、生粉腌15分钟。
②水3杯烧滚,下醋1茶匙,放下带子煮30秒钟,立即捞起抹干水,泡油。
③下油1汤匙,爆姜,放入带子,下酒炒匀上碟。再下油1汤匙,爆炒红辣椒、蒜茸、冬菇、芹菜,加入芡汁煮滚,淋在带子上。可用炸虾片或生菜切丝伴边。

Sunday, August 4, 2013

Homemade snack bars

Oatmeal-raisin Snack Bars

Ingredients
  • 2 cups all-purpose flour
  • 2 cups uncooked old fashioned or quick-cooking oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 cup I Can't Believe It's Not Butter!® Spread
  • 1 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups raisins
Preparation
  1. Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray; set aside.
  2. Combine flour, oats, baking soda, salt and cinnamon in medium bowl; set aside.
  3. Beat I Can't Believe It's Not Butter!® Spread with sugars in large bowl with electric mixer on low speed until creamy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture on slow speed just until blended. Stir in raisins. Evenly spread into prepared pan.
  4. Bake 35 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool completely on wire rack. Cut into 32 bars.

Oatmeal Banana Breakfast Bars

20111229-wakeandbake-oatmealbananabars.JPG 
Ingredients
  • 2 cups old fashioned oats
  • 1 cup sweetned coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped dried apricots
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar
  • 2 very ripe medium bananas, mashed (about 3/4 cup)
  • 3 tablespoons butter, melted
Procedures
  1. Preheat oven to 375°F. Grease a 8-inch square baking pan.
  2. In a large bowl, stir together oats, coconut, walnuts, apricots, and salt.
  3. In a medium bowl, mix together mashed bananas, sugar, and melted butter until combined.
  4. Add banana mixture to oats and stir until evenly incorporated. Spread mixture into baking dish.
  5. Bake until bars are golden brown, about 25 minutes. Let cool, then cut into squares.
     

    Everything Breakfast Bar

     Everything Breakfast Bar
    Ingredients:
    • 4 cups oatmeal
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon cinnamon
    • 2 eggs, beaten
    • 1 cup pumpkin
    • 1 cup milk
    • 1 tablespoon maple syrup
    • 1 cup Splenda sugar substitute
    • 1/2 cup brown sugar, packed
    • 1 tablespoon vanilla
    • 1 cup raisins
    Directions:
    1. Preheat oven to 325°F.
    2. In large bowl combine oatmeal, baking powder, salt and cinnamon.
    3. Mix in remaining ingredients.
    4. Spread in greased 9x13 pan.
    5. Bake for 40 minutes.

    Granola Bars

    Granola Bars

    Ingredients:
    4 cups oatmeal
    2 cups flour
    1 cup coconut
    1/4 cup sugar
    2 teaspoons baking soda
    1/2 teaspoon salt
    3/4 cup vegetable oil
    3/4 cup honey
    raisins, chocolate chips, Craisins (or whatever you prefer to add)
    Directions:
    1. Mix dry ingredients together well.
    2. Add oil and honey.
    3. Mix well. Get your fingers in there and mix it until all is blended and sticky feeling. If you don't, they will turn out crumbly.
    4. Add raisins and whatever else you enjoy.
    5. Firmly press into jelly roll pan (12 x 15 inch).
    6.  Bake 15 to 20 minutes at 375°F They will look puffy and soft when you take them out.
    7. Don't wait until they are brown or they will be very hard.
    8. Cut into squares while still warm.

    Granola Bars with Almonds and Dates

    Ingredients
    1/2 cup (1 stick) melted butter or coconut oil
    1/2 cup honey (or maple syrup)

    4 cups uncooked oats
    1 cup chopped almonds
    1 cup chopped dates
    1 tsp cinnamon
    3 eggs

    Directions: 
     1. Preheat oven to 350 degrees.
    2. Grease 9×13 pan with coconut oil or butter.
    3. Whisk and blend the melted butter and honey together.
    4. Dribble the liquid mixture into an already tossed oats, almonds, dates and cinnamon.
    5. Beat the eggs and then stir them into the oaty

    6. Press wet granola into your greased pan.  the easiest way to accomplish this uniformly, was to use the bottom of a measuring cup.  
    7.Bake at 350 degrees for 25-30 minutes.

     

    Ingredients:
    • 2 cups gluten free rolled oats
    • 1 cup sliced almonds
    • 1 cup unsweetened shredded coconut, loosely packed
    • 1/2 cup flaxseed meal
    • 2/3 cup honey
    • 1 1/2 teaspoons gluten free vanilla extract
    • 1/4 teaspoon salt
    • 1/4 teaspoon cinnamon (optional)
    • 1/2 cup chopped dried apricots
    • 1/2 cup dried cranberries
    • 1/2 cup raisins
    • Enough oil to line baking dish
    Directions:

    1. Preheat the oven to 350 degrees F.
    2. Coat an 8 by 12-inch baking dish with oil and line it with parchment paper. 
    3. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. 
    4. Transfer the mixture to a large mixing bowl and stir in the flaxseed meal. 
    5. Reduce the oven temperature to 300 degrees F.
    6. Add honey, vanilla, cinnamon, and salt to the mixture while it is still warm.
    7. Add the dates, apricots, and cranberries to the coated mixture and stir. 
    8. Pour the mixture into the prepared pan. Press the mixture evenly into the pan.
    9. Bake for 20 to 25 minutes, until light golden brown. 
    10. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

    Freezing Directions:
    After cutting into bars, wrap with plastic wrap. Put wrapped bars into gallon sized freezer bag, seal and freeze.

    Healthy Granola Bar I

    Ingredients
    • 1 c. butter, softened
    • 1 c. honey
    • 4 1/2 c. rolled oats
    • 1 ½ c. whole wheat or spelt flour
    • 1 tsp. vanilla
    • 1 tsp. baking soda
    • mini semi-sweet chocolate chips
    • chopped walnuts
    • dried fruit
    • sunflower seeds
    • coconut
    • other nuts…
    Directions:
    1. Lightly butter a 9”×13” glass pan. In a large mixing bowl, cream butter, honey, and vanilla. 
    2. Add the oats, flour, and baking soda. Beat well until combined. Stir in add-ins by hand. Press mixture hard into pan.
    3. Bake at 325 degrees F for 15-22 minutes until just golden brown on the edges.
    4. Allow to cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving. Store at room temperature or freeze.
    Notes
    Stickier, Chewier Granola Bars: The one drawback of this original recipe is that it tends to be a bit crumbly, especially if you overbake the bars even slightly. You can avoid that by melting the butter, honey and vanilla in a saucepan and cooking on low for 5 minutes after the butter melts, then mixing the liquid ingredients into the dry.

    Healthy Granola Bar II

    Ingredients

    • 2/3 cup almond butter (or peanut butter)
    • 2/3 cup virgin coconut oil
    • 2/3 cup honey (raw is best)
    • 2 cup oats (gluten-free if desired)
    • 2 cups total of any add-ins you’d like (such as chopped nuts, dried fruit, dark chocolate bits, coconut flakes, sesame seeds, pumpkin seeds, etc). I use my large 4-cup measuring cup and just dump in ingredients until it’s at 2 cups.
    Directions:
    • Mix almond butter, coconut oil and honey together in a small pot and warm until everything is melted. Stir together. 
    • Add oats. Add the rest and stir until well combined. (If using chocolate chips be sure to cool the honey mixture completely before adding the extras or else the chocolate chips will all melt).
    • Press into an 9×13 pan  and refrigerate until firm. 
    • Cut into bars, wrap individually, and store in the fridge.

    Healthy Granola Bar III

     Ingredients:
    • 1 Cup Unsweetened Organic Coconut
    • 1 Large Banana (Extra Ripe)
    • 1 Cup Whole Grain Oats 
    • 1 Tbsp Organic Vanilla Extract 
    • 1/2 Cup Ground Flax Seed 
    • 1/4 Cup Unsweetened Almond Milk
    • 2 Tbsp Mini Vegan Chocolate Chips 
    • 1 Packet Truvia (Your Choice Of Sweetener)
     
     Directions:
    1. Add banana,coconut, flax seed, vanilla, oats and Truvia to electric mixer and mix on low speed.
    2. Add unsweetened almond milk 1 tbsp at a time slowly increasing the mixer’s speed. 
    3. Preheat oven to 350
    4. Grease a baking sheet with olive oil cooking spray.
    5. Pour granola mixture onto baking sheet and spread out into a square shape with a spatula.
    6. Try to spread and flatten the mixture evenly as possible without puncturing the shape. 
    7. Evenly distribute the mini chocolate chips on the granola and lightly press them down.
    8. Bake 11-13 minutes or until the edges are lightly brown.
    9. Before the granola starts to harden take a knife and cut the square into 8 even rectangles.

      Healthy Granola Bar IV

       Recipe for healthy granola bars

       Directions: 

      1. Preheat oven to 325 degrees F. Line the bottom of a 8×8 inch pan with parchment paper, and coat with coconut oil. Set aside.
      2. In a small cup combine the flax meal and water. Whisk with a fork and set aside to thicken.
      3. In a small saucepan, over low heat, combine the coconut oil, maple syrup, almond butter and almond extract. Stir occasionally and remove from heat when melted. Allow to cool, about 10 minutes.
      4. Add the thickened flax meal to the saucepan and mix to combine.
      5. In a medium bowl, combine the seeds, nuts, coconut and chocolate chips. Pour the almond butter mixture in and mix well. Press the mixture into the prepared pan.
      6. Bake for 25-35 minutes, until golden and bubbly. Remove from oven and allow to cool in the pan for 15 minutes.
      7. Once cooled, loosen the sides with a knife, then invert onto a cutting board. Remove the parchment paper by peeling off carefully. Place the entire cutting board into the fridge for 15 minutes — this is an important step that will ensure that your bars harden completely and do not crumble. After 15 minutes, remove from fridge and cut into 20 bars. Store in an airtight container in the fridge

    apricot pecan granola bars

    Ingredients
    • 2.5 cups old-fashioned rolled oats (not instant)
    • 1/4 cup peanut butter
    • 1 large mashed banana
    • 1 cup chopped toasted pecans
    • 1/3 cup chopped apricots
    • 1/3 cup raisins
    • 2/3 cup maple syrup
    • 1 tsp cinnamon
    Instructions
    1. Preheat over to 325 degrees and toast the pecans for 10-11 minutes on a small baking sheet. Meanwhile, prepare the granola batter. In a large bowl, mix together the mashed banana and peanut butter. Add maple syrup and cinnamon and whisk until combined.
    2. Stir in the oats, making sure that all of the oats are moistened. Add more maple syrup or peanut butter if needed. (note: the less “wet” ingredients you add, the crunchier your bars will be)
    3. Remove toasted pecans from oven and stir into the oat mixture. Add raisins and chopped apricots.
    4. Press mixture into 8×8 baking pan, making sure it is evenly distributed and tightly packed.
    5. Bake for 25 minutes. Cool for at least 1 hour before cutting into squares.