To be a great warrior in our own life

It's years of 2014, snow storm has been hit Jersy very hard, and my husband is in China for business trip.  I never shovel this much of snow in my life.  I can't even remember how many times, I have snow storms in two months, all I can remember is each one snow storm takes me at least two hours to clean the drive way, and side walk.  I get sweat like a fish.  My wrists feel like both of joints already misplaces, then my sholder feel the pain at next day.  The real worse part is, I miss my husband terribly !

Is there better choice that I have ?  No, my hubby needs to bring home bacons, and I got 3 kids to feed ....

This is what I know, life is not always bring us candy.  Sometimes we may get  lemons, then we have to make lemonade by add in some water and sweetener to make juice, so it will be easy to swallow.  Sometimes, we might recive the salty ham, we have to work harder and sweat more to make the feast to put on our dinning table.  There's bitters could  jump in our life without our permission too.  We just have to pair with our favorite wine, and juice to make a great cocktail, then cheer up.  These are real life, and it is happening every single day !

I also know, complain will not help, feel sorry about myself will take me no where.  That's why I choose to be a warrior.  I would try to conquer any mission impossible, and I know, this pain will make me stronger and mature to see things in different angles.  I know, I might lost the control in the battle, but I will learn to cherish more what I have.  I know, I might get things more challenge in the future, but I am not afraid, and I am not worry either !

I will keep moving on my life as a great warrior, doing the hard work, bring home the victory, and share my best reward with my partner and my little soldiers ! ~

2014年, 暴風雪侵襲紐澤西相當沈重.  我老公到大陸出差, 我這一輩子還沒鏟過這麼多的雪.  我已經不記得這一兩個月來下多少次雪了, 只記得每次都將近花兩個小時把車庫前, 還有走道鏟乾淨.  我全身濕透的像一尾魚.  兩手腕像是脫臼了似, 接下來的隔日, 是肩膀疼痛.  更慘的是, 我非常想念我老公!

我有更好的選擇嗎? 沒有! 老公需要賺錢養家, 我有三個小孩等著要餵....

這是我所知道的, 人生中不會永遠只帶給給我們甜頭.  有些時候我們得到的是檸檬, 你就得把它做成檸檬汁, 加上水和糖漿, 才能輕易入口.  有時候我們得到的是鹹火腿, 我們就得做的更辛苦且流汗, 才能在餐桌上擺滿嚮宴.  有時候苦艾酒沒經過我們的批準, 就進入我們的生活.  所以我們只能配上喜歡的酒, 加入果汁變成一杯調酒, 然後乾杯 ! 這就是真實的人生, 而且每一天都在進行著 !

我也知道埋怨幫不上忙, 自怨自艾也改變不了什麼.  這也是為什麼, 我選擇當一位戰士.  我會試著去戰勝那一些不可能的任務.  我同時瞭解, 這份苦痛會讓我更堅強, 更成熟的用許多不同的角度去看待其它的事.  我知道我也有可能會在戰場中失去掌控, 所以我更加學會去珍惜我所擁有的.  我知道往後可能會有更多的挑戰, 但是我不害怕, 而且也不擔心!

我會像勇敢的戰士一樣, 繼續前進未來的日子, 辛苦的工作, 帶來勝利, 和我的伴侶以及我的小儸儸分享我的戰勵品.

Do daddy & mommy some favors before you fall in love ...

Dearest kids, 

There is nothing wrong when it comes to " Love " .....

One day, You will meet someone who will bring you the butterfry's feeling, make your heart pump so fast, take your breath away, say nonsense things, smile and cry  without self control ......

Before you Fall in love, I want you guys do daddy and mommy some favors.

1.  Please make sure that person feel the same way as you do.

2.  If you know you will hurt lots people before you fall in love.  There're must something wrong.  Please try to understand what you really looking for !

3.  People who has money does matter, looks definitely attractive, background are effective .... But, You need to trust your heart, intead of use too much of you brain.

4.  Manerge your love with all your heart. Do not say goodbye too easy ! Truth love takes a little excitement to start, but lots of believe to build up relationship.  It also take some trust, compromise to create a great marriage.

5.  Never ever give a chance to let anybody hurt you physically. 

6.  It alway nice to have friends, relatives, family's blessing. 

7.  Good Luck !!! ~ No matter what will happen in the furture,  you always have dad and mom who will open our arms and hold you tie !!!

We love you a whole lots ! ~~~<<<<<

Mom & Dad

親愛的孩子們,

説起愛來, 什麼都是沒有錯的 ....

有一天你將會遇到一個人, 帶給你忐忑不安的心, 心跳加速, 呼吸困難, 還會說一些莫名其妙的話, 甚至哭和笑也都完全失去掌握 .....

在你墜入情網以前, 請你幫爸爸和媽媽少許忙.

1.  確定那個人有和你一樣的感覺和想法!

2.  墜入情網以前, 如果你就已經知道會讓更多的人傷心難過, 那麼就是有甚麼事不對勁了.  請你瞭解你自己, 真正想要的是什麼!

3.  對象有沒有錢是很實際的問題, 長相外表當然很吸引人, 家庭環境背景也會受影響.  但是你要相信你內心想要的, 而不是用你的腦子去選擇.

4.  全心全意去經營你的愛, 別輕易說再見.  真愛開始於一點點的興奮, 但是它還須要相信, 建立起彼此之間的關係.  這還包括許多的信任和妥協, 才能創造美好的婚姻.

5.  絕對不給任何一個人, 有傷害你身體的機會!

6.  有朋友, 親戚, 和家人的祝福, 永遠是好的 !!!

7.  祝你好運囉! ~ 不管將來會發生甚麼事, 爹地和媽咪將會永遠會為了你們, 張開我們的雙手擁你們入懷！

我們是這麼樣的愛你! ~~ ~ <<<<<<<

爸爸和媽媽 ^_*

Lucy's Brownies with Ginger infused 露西蘇的薑汁布朗尼

My little girl loves chocolate brownies.  This is a one bowl recipe, and great hang out idea with her.  All we need to do is just melt the butter in the microwave, keep shifting all the ingredients right into the bowl, and mix together.   The espresso powder enhance the coco flavor, I also switch part of butter to vegetable oil which will give the brownies better moisturize, and the ginger are totally light up in this rich, crunch, chew, dense treats.   My girl and I had a good time together !  I hope you do too !!!!  

  

Preparation time: 15-20 minutes.

Baking time: 40 minutes.

Make 9x13 rectangle, and 1 inch height

Brownies.    

Ingredient:

1.  I 1/4 sticks butter.

2.  1/4 vegetable oil.

3.  1 cup light brown sugar.

4.  2 cups confectioners sugar.

5.  1 teaspoon good espresso powder.

6.  4 large eggs.

7.  1 tablespoon vanilla extras.

8.  1 tablespoon fresh ground ginger.

9.  1 tablespoon honey.

10.  1 cup coco powder.

11.  11/2 cups all-purpose flours.

12.  6 oz semi- sweet chocolate chips.

13.  6 oz bittersweet chocolate chips.

Get a large heat resident bowl.  Melt the butter, vegetable oil, light brown sugar in the microwave then mix well.  Shift the powder sugar into the bowl and keep mixing, then add in espresso powder, egg each at the time, vanilla extras, ginger, and honey.  Shift the coco powder then add in too, follow with flours.  Just fold in the shifted flours, avoid over mix, so brownies won't get too tough. Add the semi- sweet and bittersweet chocolate chips in the end.

Set rack in the third level of oven.

Preheat oven 350 F, convention oven 325F. 

Grease the 9x13 baking pan with butter and dusted with flours and dump the excess flours out.  Scoop in the thick brownies mixture, flat the surface and make sure the edges and center are level, which will bake evenly.

Rote half way baking, unless you have convention oven then you won't need it! 

Let it cool comply , loose the edge with sharper pointed knife.  Put the large size cutting board on top, then flip it with care.  Cut it out with your own desire pieces.  Serve with a scoop of vanilla ice cream or a glass of cold milk.  U ou are ready to fall in love with these chocolate treats.

* Keep these brownies in the airtight zipbag in the refrigerator, it will up to a week.  When you desired, cover with damp paper towel and microwave for 10 seconds.  Chocolate will be gooey yummy again ...... Of course the fresh one is always the best ! ~😋😋😋😋😋

我女兒很喜歡巧克力布朗尼.  這是一碗到底的做法, 也是可以和她花點時間聚在一起的好點子.  我們所需要做的只有將奶油在微博裡面加熱融化.  然後陸續續過濾所有的材料加入碗裡拌勻.  我還用了部分的蔬菜油取代全奶油.  而且它將會賦與布朗尼更佳的溼潤度.  薑汁會在那濃郁, 脆皮和紮實的口感之下帶來一股清新的味道! 和我女兒有這很開心的歡樂時光, 希望你也一樣! ~

準備時間: 15-20 分鐘.

烘烤時間：40 分鐘左右.

可以做9x13 吋, 1吋高度的布朗尼.  

材料: 

1.  11/4 條無塩奶油. 

2.  1/4 杯蔬菜油.  

3.  1 杯紅砂糖. 

4.  2 杯糖粉. 

5.  1 茶匙的濃縮咖啡粉.

6.  4 顆蛋.

7.  1 湯匙香草精.

8.  1 湯匙現磨的薑泥.

9.  1 湯匙的蜂蜜. 

10.  1 杯的可可粉.

11.  11/2 杯的麵粉. 

12.  6 盎司的微甜黑巧克力豆. 

13.  6 盎司的苦中帶甜巧克力豆. 

取一個耐熱的大碗, 放入奶油蔬菜油和紅砂糖入微波爐使其溶化且拌勻. 過濾糖分加入繼續拌勻, 再加入濃縮咖啡粉, 蛋也一個個的加入, 香草精, 薑泥和蜂蜜. 然後再加入濾過的可可粉.  再拌入濾過的麵粉, 但別過度攪拌.  如此一來布朗尼才不會變硬.   最後加入微甜的巧克力豆和苦中帶甜的巧克力豆拌勻. 

將烤架移至第三層的位置. 

烤箱預熱華氏350度, 攝氏176.7 度. 風扇烤箱華氏325度.

用奶油塗上烤盤, 然後灑上麵粉, 去除多餘的麵粉. 然後倒入麵糊, 抹平表面確認角邊和中間水平. 這樣才能烘烤均勻. 

烤一半的時間時轉換方向, 除非你有風扇烤箱就不需要.  取出讓它完全冷卻.  使用尖頭銳利的刀子將角落和邊邊脫落.  蓋上大塊砧板, 小心翻面! 切下你喜歡的大小尺寸.  配上香草冰淇淋, 或是一杯冰牛奶,你會開始愛上這一份巧克力製品的.

* 放入密封的塑膠袋, 入冷藏可以保存一星期以上, 食用時蓋上微溼的紙巾, 放微波加熱10秒鐘.  布朗尼裡面的巧克力就有會恢復了原來的巧克力溶化狀態 ..... 當然新鮮是最棒的 ! ~ 😋😋😋😋

😋

Lucy's pineapple salsa 露西蘇的鳳梨莎莎醬

Opening a jar of salsa is very simple, but taking 10- 15 minuts to put all these ingredients together is all about the freshness and guarantee nutrition.  You don't even need to cook for it, so why not !~

Tomato, cilantro, lime are the base of salsa.  I like to layer the flavors, so I bring in the pineapple.  During the summer time, I will add seasonal a mango or nectar.  A touch of cumin will tie all the flavors together, oregano give the depth.  Serve with a bag of tortilla chips as a snack or appetizer, or take a spoonful this salsa lay it on top of simple pan fried fish or grilled pork chops, perfect for tacos ...... All these natural flavors, sweetness and sour from pineapple and tomatoes, refreshing cilantros and green scallions, a little kick from jalapeños and onion.  The color is  vibrantly attractive.   I still enjoy my food in the hot summer day, yumm !!! 

Preparation time: 10-15 minutes.

Serve 4-5 people.

Ingredient :

1.  2 cloves garlic minced.

2.  1 shallow or 1/2 purple onion minced. 

3.  1/2 Jalapeno minced.  Seeded if you don't like too much heat.  

4.  Zest and juice from 1 lime.

5.  1/8 teaspoon cumin.

6.  1/8 teaspoon oregano.

7.  3 fresh tomato diced.

8.  1/2 cup fresh pineapple or from can or fresh, diced. * Mago and nectar are great too ! 

9.  1 tablespoon honey or agave or maple syrup.  

10.  1 cup of cilantro roughly chopped.

11.  2 strokes of scalian diced.

12.  Salt and black pepper.

13.  1 tablespoon white vinegar for your own personal taste but count it with lime juice.  

Simply mix all the ingredients together, let it sit for 30 minutes or longer.  It will be taste better when all the flavors marry to each other. 

*  Some people might add 1 tablespoon of oil, but I love to add the honey to give the smooth taste which will remain salsa refresh and clean.  😋

Mango salsa 

芒果莎莎醬

開一罐市售的莎莎醬事件容易的事.  但是花個十至十五分鐘把這些所有的材料湊在一起的新鮮和營養是有保證的.  而且無須烹煮, 所以為什麼不做呢?

蕃茄, 香菜, 檸檬, 洋蔥, 是莎莎醬的基礎. 但是我喜歡有層次感的口味所以我加入的鳳梨在夏天的時候我會加入芒果和桃子一點點的孜然會把所有的味道聚在一起.  牛至會帶來一些深度.  配上一些墨西哥脆片, 像是點心或是前菜, 又或是搭配簡單煎過的魚, 烤豬排.  這些天然的味道甜和酸有鳳梨和蕃茄, 清新的味道來自香菜和蔥末, 一點點的辣度來自墨西哥辣椒與洋蔥.  顏色更是亮麗動人,  在炎熱的夏天裏, 我一樣可以好好享受美食, 好吔!!! 

準備時間: 10-15 分鐘.

可提供: 4-5 人分享. 

1.  2 顆蒜頭切細末. 

2.  1大顆紅葱頭或半顆紫洋蔥切細丁. 

3.  1 條墨西哥緑辣椒切細丁, 怕辣的去籽. 

4.  一個檸檬的細碎皮和汁液. 

5.  1/8 小匙孜然. 

6.  1/8 小匙牛至.

7.  3 顆新鮮蕃茄切丁. 

8.  1/2 杯切丁的罐裝或新鮮的鳳梨. 芒果和脆桃也不錯! 

9.  1 大匙的蜂蜜或是龍舌蘭糖漿. 

10.  1杯的香菜末.

11.  2 根葱切末. 

12. 鹽巴和黑胡椒.

13.  1 大匙的白醋依自己口味和檸檬汁做調整. 

簡單地講這些材料混合在一起, 冷藏靜置三十分鐘或更久.  當所有的味道都結合在一起之後吃起來會更美味.  

* 有些人喜歡加一大匙的橄欖油但是我喜歡用蜂蜜來代替它的滑順口感而且保持原有的清爽.  😋

Nectarines / Peach Tart 香橙蜜桃塔

Summer time is all about peaches, nectarines, some are sweet,and tender, some are crunchy with nice acidity.  I like the sweet one for cooking, I will make sweet and salty or sweet and spicy dishes.  Crunch with acidity one are great in baking which takes heat well and balance with sweetness.

This nectarines tart has lightly crumble shell. nature heady perfume, acidity from itself, sweet custard with orange cognac.  I love it dearly. Serve with a cup of sweet ice tea or scoop a vanilla ice cream during the hot summer day ! It's a great refreshing sweet treat !


        

 

Preparation time : 30 minutes for sliced nectarines, make tart shell, and arrange it !  Add 5 minutes to make the custard.

Baking time: 45minutes to 50 minutes.

Serve: 6-8 people
                                                                                                                  

Ingredients :

Tart dough:

1.  1/4 cup powder sugar.

2.  11/2 cup cake flour.

3. 6 tablespoon unsalted butter room temperature. 

4. 2 egg yolks.

5.  Zest from 1 lemon.

Filling:

1.  4 peaches or nectarines seeded, sliced very thin rinse in the salty water, drained well.

Custard:

1.  3 tablespoon unsalted butter.

2.  1/4 cup sugar.

3.   1 large egg.

4.  2 tablespoon corn starch.

5.  1 tablespoon orange Cognac or brandy.

6.  Juiced from I lemon.

Finish top Coat:

I tablespoon orange marmalade heated in the microwave then mix with 1 tablespoon Orange Cognac or Brandy.

Tart dough

Place all the tart shell ingredients, cake flour, powder sugar, butter,  egg york and lemon zest in the food processor, pulse it couple times, till it is starting to look like wet sand.  When you squeeze them, it will hold together by itself, then stop.

Dump the whole mixture dough into the tart pan, use measuring cup to press it down and make the rim, as easy as that.

Cool the tart shell in the freezer at least 30 minutes.  *. I usually like to make tart dough in advance, so you can bake it anytime when you are ready for the filling.

Filling 

Arrange the peach or nectar from outer layer to the center unevenly, finish with a rose look. * Try to do this step fast to avoid tart shell heat up in the room temperature, keep the dough chill, so the tart shell won't get burn before the filling set during the baking.

Set the rack at the lowest level in the oven, almost attach the bottom.

Preheat oven 350F .

Melting butter with sugar on the stove or microwave, kill the heat, add in lemon juice and Orange Cognac or Brandy.

Use other bowl to mix egg and corn starch well, then add in to the butter mixture. Do not over mixing ! 

Dump this butter mixture on to tart pan, swirl around for even coated.  Tap the pan a little bit, if you see any bubbles show, use the back of spoon to tap it down, make custard looks smooth. 

Laid it on the sheet pan, for easy transition, and avoid spill. Bake about 45- 50 minutes. Crust will be light golden brown, custard will be set.   

Take it out to chill completely, before remove from the tart pan.  Use the back of spoon apply the finish top coat which melt orange marmalade in the microwave  then mix with orange cognac or brandy, on too of filling to enhance the flavor, and it will make tart shine too.  Then insert the knife between the tart shell and pan, slowly turn circle, tart should be easy to release, gently slice it to serving plate.  

The best taste at the same day in room temperature.  Or, store in refrigerator, reheat tart at the same temperature 350F, around 10 minutes, tart will be back to crispy and crumbly again!

夏天是桃李的季節,  有些香甜柔軟, 有些則是清脆帶一點酸.  甜的我喜歡拿它來做菜, 我會把它們做成鹹鹹甜甜或是辣中帶甜味的菜色.  脆度和酸度高的最適合來烘烤, 因為在高溫下的烘培之後, 將會和甜品充分協調.  這份香橙脆桃塔, 有著一觸即撥動的酥皮.  桃子引領著它本身天然的香氣和酸度, 甜美的蛋液溶入柳橙酒.  我特別喜愛它! 在炎熱的夏天配上一杯冰紅茶或是挖一球香草冰淇淋搭配著食用, 是一份很清新的甜品.

準備時間: 30 分鐘用來切桃子做塔皮並且將桃子排列入盤.

烘烤時間 : 45-50分鐘.

適用: 6-8 人份.

材料:  

塔皮:

1.  1/4 杯的細砂糖.

2.  11/2 杯的低筋麵粉.

3.  6 大匙的無鹽奶油.

4.  2 個蛋黃.

5.  1 個削細末的檸檬酸皮.  

內餡 ：

4 個桃子去仔切細片, 入塩水洗過然後濾乾.

蛋液：

1.  3 大匙的無鹽奶油.

2.  11/4 杯的細砂糖.

3.  1顆檸檬的汁. 

4.  1 大匙的柳橙酒或是白蘭地.

5.  1 顆蛋.

6.  2 大匙的玉米粉.

最後的一層亮衣 :

1 大匙的柳橙果醬加上1大匙的枊橙酒或是白蘭地微波爐加熱拌勻.

塔皮 : 

將所有塔皮的材料放入食物攪拌機中, 不斷的按下數次, 直到所有的成分看起來像溼的沙一般.  當你擠壓它便能結塊.  

例入所有的麵團混合物入塔盤中, 然後用量杯平整並做出周邊的一圈.  就這麼簡單!

將塔皮移至冷凍櫃裡面至少三十分鐘 ! 我通常喜歡提早把它做好, 這樣我隨時想烤的時候, 只要加入內陷.

排列由外往內層參差即可.  快速的完成這項工作避免塔皮和內餡在烘烤的過程中先焦掉.    

將烤架移製烤箱內最後下一層.

烤箱預熱175C : 

在火爐上, 或微波爐里融化奶油和糖.  然後加入檸檬汁, 柳橙酒或是白蘭地.

取用另外一個碗, 將蛋和玉米粉拌勻, 然後加入溶化的奶油混合物.  別過度攪拌.

倒入所有的混合液體入塔盤中, 充分旋轉使蛋液均勻散佈.  輕輕在桌上敲塔盤, 若有泡沫出現, 使用湯匙的背部戳破它, 盡量讓蛋液看起來平滑.  

將塔盤移置平面的烤盤上, 可以方便取之, 並且預防外洩.  大約烤40-50 分鐘, 塔皮會承現金黃色, 內陷也會定型.

取出烤箱使其冷卻, 使用湯匙的背部抹上調勻的柳橙果醬加柳橙酒或是白蘭地! 然後將刀子放入塔和塔盤之間, 慢慢轉動, 塔就會輕易的和塔盤分離, 輕輕的滑至盤中.  

當天的室溫狀態下是最好吃的.  或是儲存在冷藏室裡, 食用時再以同樣的溫度175C加熱大約十分鐘.  塔就會再次回到原來的香酥了.  

Creamy Acorn Squash Soup with Crab Meat 蟹肉南瓜濃湯

What else could taste better then having  a bowl of fancy delicate crab meat, and naturally sweet acorn squash at Fall !  I try to bring Asians ingredients, such as woody dry mushroom, cilantro... then give it western spice like bay leave, cinnamon, and nutmeg. Representing this dish in American style, just like I come from Taiwan,but I am enjoy to be an American too.  It's a dish with great harmony and vivd personity.  I serve it on my Thanksgiving table too.  I think you will love it ! 

                            

Preparation time: 5-10 minutes.

Cooking time: 15-20 minutes.
Serve: 4-6 people.

Ingredient :

1. 1 large size acorn squash or 2 small, pealed, seeded, dice in chunks.

*  Acorn squash has tough shell to deal with.  I like to cut the top and bottom off first.  This will make a steady stand, then cut off the peal, halved, seeded with spoon.  It's easier and safe to handle.  Same idea you can use on cutting cantaloupe, honeydew .... 

2.  1small onion roughly chopped.

3.  1 Grammy smith apple , pealed, seeded, diced in chunks.

4.   3 dry mushrooms soak in the hot water, then roughly chopped. Remain the water add in the dish.

* Shitake Mushroom works fine too! 

5. 1 inch size ginger rough chopped.

6.  1 stork of celery half rough chopped to cook, other half fine diced for finish serving.

7.  Cilantro roughly chopped for serving.

8.  1 can 14.5 oz chicken broth.

9.  I can 10 oz calm juice.

10.  Shelled crab meat from can.  

Flavor:

1. 1/4 teaspoon cinnamon.

2.  1/8 fresh ground nutmeg.

3.  1 bay leave.

4.  1/4 cup Dry white wine.

5.  Salt and white and red pepper for your own taste.

Medium heat, add oil to the pot, throw in ginger and onion, sauté till ginger fragrant come out, onion looks transparent, then add in mushrooms, celery keep stirring. If bottom of pan is try, you can add a little bit more oil.  Keep adding in the acorn squas, then pour in the chicken broth, calm juice, and white wine.  Don't forget the mushroom water.  

Turn hear high, add in bay leave, cinnamon, nutmeg, season with salt, white and red pepper for taste, bring to the broil point.  Cook acorn squash to fork tender about 15 minutes, depend the size you chopped.   

Pureed soup in the food processor or blender until creamy.  Pour soup back to the pot adjust the thickness with a little more chicken broth or water maybe, and keep it warm.  

*  I would like to remain some of soup and don't blend it.  When I serve, I add it on top of soup, it will look very attractive.

Serve with crab meat, sprinkle with cilantro and celery, fews red chili pepper. It is a grat joy of fancy and comforting soup at Autumn.  

還有什麼在秋天裡來上一碗高級細緻的蟹肉, 配上香甜的南瓜濃湯更棒的！

我試著把亞洲的材料像是味道深沉的香菇, 香菜.... 然後再加上西式的香料, 肉桂葉, 肉桂粉和肉荳蔻粉.  再用美式的方法呈現, 就好像我來自台灣, 但是也可以開心的當位美國人一樣.  這是一道非常和諧卻又充滿特色的湯品, 也是我在感恩節會上桌的一道菜肴, 我想你會愛上它的！

準備時間: 5-10分鐘.

烹調時間: 15-20分鐘.

使用份量：約4-6 人.

材料:

1.  1 個大南瓜或是兩個小的南瓜, 去皮,去籽, 切11/2 吋塊狀. 

*  南瓜帶皮有些厚重不是很容易處理.  我喜歡先切掉頭尾, 使其能夠站穩, 然後去皮, 切半, 使用湯匙去仔.  這樣會比較安全又容易去處理.  可以使用同樣的方法來切哈密瓜和綠色香瓜.

2.  1顆小洋蔥切塊狀.

3.  1顆酸的青蘋果去皮,去籽,切塊.

4.  3 顆香菇泡熱水之後切塊狀, 留下香菇水煮湯備用.  

* 新鮮的香菇也可以! 

5.  大約一吋左右大小的薑去皮, 切小塊.

6.  一根西洋芹, 一半切塊煮湯用, 另外一半切細丁在上桌前使用.

7.  香菜大約切細.

8.  1 罐雞高湯.

9.  1 瓶蛤蠣高湯.

10.  去殼的蟹肉.

調味料:

1. 1/4 茶匙的肉桂粉.

2.  1/8 茶匙的肉荳䓻粉.

3.  1片肉桂葉.

4.  1/4 杯的白酒.

5.  鹽, 白胡椒和紅辣椒依個人喜好.

中火, 置入油, 丟入薑和洋蔥, 炒至薑味釋出, 洋蔥變透明, 再加入香菇西洋芹繼續翻炒.  如果鍋底太乾可以再加少許的油.  再繼續加入南瓜, 倒入雞和蛤蜊高湯和酒.  別忘了還有香菇水.

改大火, 加入肉桂葉, 肉桂粉, 肉豆蔻粉, 鹽巴白胡椒和紅辣椒.  講南瓜煮至軟, 約15分鐘.  依你切塊的大小不一而定.

使用食物處理機或是果汁機, 將湯攪碎成泥.  然後倒回原來的鍋中, 使用雞或蛤蠣高湯調整濃度, 並且保溫! 

*  我喜歡保留一些湯品, 不攪碎, 然後上桌時放在湯頭上, 讓它看起來更吸引人.

食用前再撒上香菜和西洋芹菜末, 少許的紅辣椒粉. 這是一道在秋天溫馨又高級的享受 ! 

Beef and potato Japanese Style

" Beef & Potato ". You might think about steak with mash potato now, but I am thinking about something all the Japanese moms will make.  These thin sliced beef, Yukon gold potato, sauté onion mushroom braise in Japanese style broth ( bonito flakes,  kombu, sake, ....)

Lightly, soupy, great comfy!
  
 
                                                     
 


                                               

Ingredient :  

1.  11/2 pound thin sliced beef.  

* Check the frozen section in any Asian supermarket.  It's a cut from rib-eye or flank steaks, but paper thin looks like.

You can ask your butcher use machine cut it for you, almost like size of the Phildaphia cheese steak.

2.  1 large size onion. 

3.  1 chill seeded.

4.   2 tablespoons  sesame oil ( light or dark )

5.  2 scallions chopped the white part like  size of onion for sauté.  Green part diced for finished.

Japanese style broth.  

1.  4 dry mushrooms soak in hot water.

2.  3 inch of kombu, rinsed.

3.  I tablespoon soy sauce.

4.  1/4 cup sake.

5.  1 tablespoon sugar or more.

6.  Salt for taste. 

7.  1 gallon water.

1. 1 cup bonito flakes, put in the filter bag or warp in the cheese cloth, or you can drain it later.

2.  Put all the Japanese broth ingredient  

In one pot, except bonito flakes.  Bring it to the broil then turn heat to medium.  Let it cook about 10-15 minutes more so all the flavor will come out together.  kill the heat, add in the bonito flakes, as a tea bag, let it sit for 2-3 minutes then take it out and discard.

Too much trouble, just get the Japanese style seasoning soy sauce as picture below...

3.  Use 2 tablespoon sesame oil, medium heat, sauté the white part of scallion and onion, add the salt right away, cook onion to a little transparent, then add in the potato and broth, bring to the broil.

4.  Separate the thin sliced of beef, add in to the soup gradually, bring to the broil point again, then turn heat to low, simmer about 15 minutes.  Potatoes will be tender and easy go through with chopstick or fork without force.

5.  Sprinkle with green part of scallion and red chill pepper powder.  Serve hot with a bow of rice, woo- don noodle is very good with soup too!


As pictures below...
Dry mushroom 

Bonito flakes

Kombu

Japanese seasoning soy sauce

* You can find these ingredients in any Chinese, Japanese or Whole food supermarket ...