COOK - 德國鹹豬手配蘋果酸菜 Pork Knuckle with Apple Sauerkraut

投資了Airfryer,當然要用盡佢，用到回本為止。Airfryer 其一大好處就是可短時間高温烹調食物，做脆皮鹹豬手就又快又乾手淨腳。

鹹豬手的正名是Schweinshaxe(讀:薯fi時黑時)，其實唔係真係手，係手臂或者大脾就真。通常都配酸菜食，因為隻手太膩，要食啲酸野中和返。另外都會加薯菜食，咁就均衡地有肉有菜有澱粉質了。醬汁方面，會點芥辣或horseradish。

其實這個鹹豬手食譜記得好似係在東週看到，然後記在腦內，到現在買到Airfryer先將它實行。我的記憶可能跟原著有出入，但我就是用以下方法做都成功。

鹹豬手材料：
胡椒粒 2湯匙
月桂葉 4片
水 一大煲(可蓋過豬手)
白醋 3湯匙
急凍鹹豬手 1隻(先解凍)
黑啤 1-2罐
百里香 4支

1. 於一大煲內放入胡椒粒，月桂葉和水煲滾。將預先解凍好的鹹豬手放入，等水再次滾至沸騰後熄火。加入白醋拌勻，蓋上鍋蓋靜置6-9小時。(浸後的豬皮會變淺色，然後油脂會留在水內。)

2. 拿起豬手，將它浸入黑啤內，與此同時用义在豬皮上插很多洞(就想像它是你的仇人狂插就是！！！)讓它在黑啤內浸泡半小時。留起黑啤。

3. 讓豬手在雪櫃內風乾數小時。(不需蓋保鮮紙，直接垂直放入雪櫃內抽走濕氣)
4. 預熱Airfryer 200ºC 3分鐘。這時拿起豬手，在表面加上百里香的葉。
5. 將豬手放入Airfryer，200ºC 15分鐘，中途打開在表皮塗一點黑啤。15分鐘後反轉再塗黑啤，再次 200ºC 焗15分鐘。拿出來豬手應該會呈金啡色，脆卜卜！(豬手的大小不同，時間上可能需作出調教。)
** 如果沒有Airfryer，用焗爐都一樣做到，同樣是200ºC上下火，將豬手垂直放，大約焗45分鐘左右吧，只要皮變成金黃色便可。

酸菜:
酸菜是由椰菜切幼絲再加入鹽， 放入容器內自行發酵的產物，由於椰菜發酵所以會變酸，含有益的天然益新菌，可幫助腸道蠕動 (你明我講乜啦！) 其實做這個酸菜的原理和大家熟識的韓國Kimchi是一樣，只是醃料上Kimchi加了辣椒。

這次是用罐頭的，另外再自行加入蘋果絲一齊煮至變軟後上碟。
其實只吃一餐便不必大費周張自己整，罐頭的只是十幾蚊。但如果你很喜歡吃，也希望吃到天然一點的便可自己做。我在N年前做過一次，因有谷友提出想知道方法，便在這裏寫一次。

椰菜 1個 (~1kg)
鹽 1.5湯匙
大闊口玻璃瓶 (~2L或更大)
石春 5-10粒
蒸布 1塊
橡筋 1條

1. 椰菜去梗，留下兩塊大葉，其他切成幼絲，放入一大碗內。加入鹽，用手將鹽massage入椰菜內，約10分鐘後椰菜便會出水。
2. 隔掉水份將椰菜絲放入玻璃瓶內，盡量壓實在底。在椰菜絲最頂部放上大椰菜葉，一塊向下蓋著椰菜絲，一塊向上。然後放入石春壓在椰菜面，務求令椰菜絲不要彈起一直壓實在底部。
3. 在瓶口蓋上蒸布並用橡筋緊繫著瓶口。放置在12-18ºC的陰暗乾燥環境內發酵約3天至10天。在頭一天，每隔幾小時可攪動一下椰菜直至見到液體蓋過椰菜表面。3天後可試味是否你喜歡的味道，若喜歡酸一點可再發酵久一點。
4. 當發酵至你喜歡的程度，便可拿去蒸布，蓋上蓋放在雪櫃內，隨時拿出來吃。


薯條：
很有趣，有谷友對我的薯條更有興趣。既然用得Airfryer，當然就要用它來整它的最大賣點：薯條！我試過用新鮮薯仔切條浸水再混油放入Airfryer炸和用急凍薯條炸，覺得急凍的在Airfryer效果好一點。做這個鹹豬手的配菜時，只要在第二轉烤豬手的15分鐘一同放入薯條便行，中途搖一下籃，薯條和豬手便可同時出爐。

Pork Knuckle with Apple Sauerkraut

2 tbsp Peppercorn
4 pcs Bay Leaves
Big pot of water enough to cover the Pork Knuckle
3 tbsp Vinegar
1 Frozen Pork Knucle (thawed)
1-2 Cans Black Beer (Dark Lager Beer)
4 sprigs of Thyme

1. Put peppercorn and bay leaves to a big pot of boiling water. Add pork knuckle and wait until it comes to a boil again, add vinegar and turn off the heat. Cover and let sit for 6-9 hours. 

2. Drain the pork knuckle, soak it in the black beer. Meanwhile, use a fork to poke the pork skin and let it soak in the black beer for half an hour. Retain the black beer.

3. Air dry the pork knuckle in the fridge for a few hours.
4. Preheat Airfryer to 200ºC for 3 minutes. Spread thyme leaves on the surface of the pork. 
5. Put the pork knuckle in the Airfryer at 200ºC for 15 minutes, open the rack midway and brush black beer on the surface. Then flip the pork knuckle and brush the other side with black beer again, cook at 200ºC for another 15 minutes. When it's done, the skin should be nice and brown and crispy. (Cooking time varies depending on the size of the pork knuckle, please make the required adjustment). 
** If you do not have an Airfryer, the pork knuckle can be roasted in an oven. Place the pork knuckle in a baking sheet vertically, use top and bottom heat at 200ºC and cook for about 45 minutes or until skin is browned.

COOK - 用Airfryer做抹茶雪芳蛋糕 Green Tea Chiffon Cake

因為我家無焗爐，又無位放，又唔太食甜嘢，所以好少整蛋糕。
買咗新玩具Airfryer就要試吓整唔同種類嘅嘢試吓佢嘅function。
在櫃頂唔覺意揾到一個Chiffon Cake 模，於是就冒住失敗嘅危險，勇往直前整一個放入AF焗！
點知竟然成功地利用AF整到一個成型又幾軟熟嘅抹茶雪芳蛋糕出嚟喎。

By the way, 我的AF是大size，整到5吋模，唔肯定細size放唔放得到，不過我放入去時仲有好多位，應該OK的。(剛收到朋友反映鐵模透氣位高得滯入唔到AF，我用的是紙模，可在$12店或ccsuper買到)

就在今日，就在此地，同大家分享一下！

Airfryer 抹茶雪芳蛋糕 (5吋雪芳蛋糕模)

低筋粉 75g 

抹茶粉 12g 

蛋白 3隻

糖 80g (少甜放60g)

蛋黃 3隻

菜油 40ml

水 60ml

1. 低筋粉和抹茶粉拌勻，過篩 。

2. 蛋白放入碗內，用電動打蛋器打至起泡變白色。分3次加入糖繼續打至蛋白企身。

3. 另備一個碗放入蛋黃，菜油和水，輕輕發至混和。將步驟1的材料逐步加入，用打蛋器打至變成沒有結粒的黏黏粉漿。

4. 將步驟2的蛋白分次卷入粉漿中，輕輕的混合至見不到有蛋白泡泡。

5. 預熱AF至170ºC*，3分鐘。

6. 將粉漿倒入雪芳蛋糕模內，約8成滿。放入AF*，170ºC 20分鐘，後轉160ºC 8分鐘。用牙籤插入蛋糕，沒粉漿黏著便熟了。

7. 將蛋糕倒扣放涼。脫模。

8. 切件配合日式紅豆和忌廉同吃。

(*如用焗爐，可用180ºC焗30分鐘。再次重申，因不同焗爐大小或型號會有溫差，請自行調教。)

Have a Green-tea Day! 

Green Tea Chiffon Cake

75g Cake Flour

12g Matcha Powder

3 Egg Whites

80g Sugar (use 60g for a less sweet version)

3 Egg Yolks

40ml Vegetable Oil

60ml Water

1. Mix cake flour with matcha powder and sift through.

2. Put egg whites in a clean bowl and whip with a egg beater until foams develop, add 1/3 sugar at a time while whipping until stiff peaks form.

3. In a separate bowl, beat egg yolks with vegetable oil and water. Add the matcha cake flour mix in Step 1 and beat until the mixture becomes glutinous with no lumps.

4. Add the whipped egg whites from Step 2 into the cake mix in a few batches, carefully fold the egg whites in without over mixing.

5. Preheat AF to 170ºC*

6. Pour the mixture into a chiffon cake mold until 80% full and bake for 20minutes at 170ºC, then 8 minutes at 160ºC. Insert a toothpick into the cake, if no residue is clinging onto the toothpick, the cake is cooked.

7. Turn it upside down and let cool. Remove the mold.

8. Serve with Fresh Cream and Azuki Red Beans.

(* If using a conventional oven, preheat to 180ºC and bake for 30 minutes. Since the temperature varies among different sizes and brand of ovens, please do make the appropriate adjustment)

Have a Green-tea Day! 

COOK - 薩摩芋(日本蕃薯)布甸 Japanese Sweet Potato Pudding

在超市看到一袋袋的薩摩芋(日本蕃薯)，不禁令我想起在鹿児島居住的日子。
鹿児島最旺的一條街叫天文館通，街上中下段都有賣不同薩摩芋的副產品，有最著名嘅蕃薯撻，蕃薯乾，蕃薯和菓子，mochi之至 KitKat都有蕃薯味嘅。九州嘅蕃薯係日本最出名，最甜，所以大家都唔怕放屁，人人食蕃薯，連日本酒Sake都有用蕃薯釀製。

雖然蕃薯並非我所愛，但係企咗喺超市個蔬菜櫃，望住堆蕃薯，一堆回憶湧出，決定買一包返屋企。

蕃薯除咗燴之外仲可以點食呢？
適逢媽媽生日，我決定整一個小甜點俾佢：薩摩芋(日本蕃薯)布甸

呢個布甸做出來表面先是輕輕的，有點泡泡似梳乎里，入面滑滑布甸會食到少少蕃薯粒。我不嗜甜，做咗減甜，媽媽覺得啱啱好。

薩摩芋(日本蕃薯)布甸 (4人份 - Le Creuset Large Ramekins 4個) 

魚膠粉 5g

熱水 3湯匙

日本蕃薯 100g (去皮切小粒)

牛奶 300ml

忌廉 90ml

糖 50g (已少甜，喜歡甜的可加至60g)

已打起至70% soft peak的忌廉 20g

日本蕃薯薄片 4-8片裝飾用  (不用去皮)

糖 2茶匙

水 100ml

1. 將魚膠粉溶於熱水中，備用。

2. 在一個小鍋內放入已切小粒的日本蕃薯，牛奶，忌廉和糖，用小火煮至日本蕃薯變軟身，約20分鐘。

3. 倒入步驟1的魚膠粉溶液，拌勻關火。

4. 將蕃薯牛奶溶液放入攪拌機打至滑身(不用太久，否則吃不到粒粒蕃薯)，然後加入已打起至70% soft peak的忌廉。

5. 將布甸材料分別倒入4個小容器內，放涼放入雪櫃雪3小時以上至凝固。

6. 將切成薄片的蕃薯跟2茶匙糖及100ml水用小火同煮約15分鐘，直至變軟熟透。放涼，當布甸凝固後放上表面裝飾即成。

祝你有甜蜜的一天！

Sweet Potato Pudding (Serves 4) 

Ingredients:

5g Gelatin 

3 tbsp Hot Water 

100g Japanese Sweet Potato (peeled & diced)

300ml Milk 

90ml Cream 

50g Sugar 

20g Cream that whipped to soft peak 

4-8 pcs Japanese Sweet Potato Slices for garnish (unpeeled)

2 tsp Sugar 

100ml Water 

1. Melt gelatin in the hot water and stir well, set aside

2. In a small pot, put the diced sweet potato, milk, cream and sugar in it. Cook over low heat until sweet potatoes softened, about 20 minutes. 

3. Add the gelatin mixture in step 1 to the milk mixture, stir well and mix thoroughly. Turn off heat. 

4. Pour the sweet potato milk mixture in a blender and blend till smooth. (It's not necessary to blend for too long, or you cannot taste the tiny bits of sweet potatoes) Add the cream that has been whipped to soft peak.

5. Fill 4 ramekins with the liquid and place in the fridge until set and chilled.  About 3 hours.

6. Cook the sweet potato slices with 2 tsp sugar and 100ml water, simmer under low heat for 15 minutes or until cooked and softened, let cool. Garnish on top of pudding when the pudding is set.

Have a sweet day!

COOK - 南瓜忌廉湯 Cream of Pumpkin Soup

南瓜嚟講並唔係我鍾意嘅食物，不過唔可以唔鍾意就唔食，間中食下先均衡營養。買咗半個日本南瓜返嚟，切片放入Airfryer roast 5分鐘，再加少少海鹽，又幾好味喎。可能我之前對佢有誤會喇。。。

剩底嘅南瓜又唔想淨係食一味roast咁悶，於是就決定將佢整成南瓜忌廉湯喇。仲加入秘密材料，飲完成個人有種好comforting嘅感覺。

秘密材料係乜？有人估係黃薑粉，有人估係咖喱粉，其實係。。。薑茸！加少少落去同南瓜係有synergy，有一種harmony喺入面，但飲湯嘅時候又唔會飲到有薑味，好舒服㗎！

南瓜忌廉湯 (2人份)

洋蔥 1/2個 (切小粒)

南瓜 去皮後~300g (切小粒)

海鹽 1/2茶匙

忌廉 250ml

牛奶 600ml

雞湯 150ml

薑茸 2茶匙

百里香 1條

迷迭香 1/2條

乾義大利芫荽 少許(裝飾用)

1. 湯鍋內加入少許橄欖油，將洋蔥粒炒香，放入南瓜粒和鹽同炒2分鐘。

2. 加入忌廉和牛奶入鍋內煮滾。放入百里香和迷迭香葉用中小火煮約15分鐘。

3. 當南瓜煮至變軟便把湯放入攪拌機內打至變滑。倒回湯鍋內，加入薑茸和雞湯拌勻煮滾。

4. 最後加入鹽調味，放入湯碗內再灑上乾義大利芫荽裝飾。

Cream of Pumpkin Soup (Serves 2)

1/2 Onion (minced)

300g Pumpkin after peeled (finely diced)

1/2 tsp Sea Salt

250ml Cream

600ml Milk

150ml Chicken Stock

2 tsp Grated Ginger

1 stalk Thyme

1/2 stalk Rosemary

Dried Italian Parsley for garnish

1. Add a little olive oil in a stock pot, fry the onion until golden, add diced pumpkin and salt and stir fry for 2 minutes. 

2. Add cream and milk and let boil. Then add the leaves of thyme and needles of the rosemary and simmer for 15 minutes. 

3. Once the pumpkins are cooked and soft, blend the soup in a blender until smooth. Put back in the stock pot, add ginger and chicken stock, stir well and let boil.

4. Adjust seasoning with salt, serve on a soup plate/bowl, garnish with dried parsley.

COOK - 泰式香茅魚露燒雞脾配椰青飯 Thai-Style Lemongrass Chicken with Coconut Water Rice

又係為咗試機而諗出嚟嘅菜式。之前提到買咗個新玩具Airfryer，因為十日內有壞包換，所以就日日諗辦法整唔同嘢試機。聽講用嚟焗雞同薯條係主打，於是特登諗個雞嘅菜式試玩下。

剛好有剩低嘅香茅，就做泰式香茅魚露燒雞脾喇。咁成餐飯為咗統一為泰式，所以飯就亂咁創作用椰青水煲，又幾清香喎。另外再加碟菜，就簡單炒個鹹魚通菜，咁全晚個theme就consistent 喇！

泰式香茅魚露燒雞脾配椰青飯 (2人份)

泰式香茅魚露燒雞脾:
雞脾 4隻 (買多咗2隻翼因為想食，但其實太多)
香茅茸 3湯匙 (約5支香茅)
魚露 2湯匙
黑糖 1茶匙
青檸 1粒

1. 鮮香茅切頭切尾，除去較硬的外層，用刀背將白色部份拍扁，然後切成幼片。加1湯匙植物油放入攪拌機打至變成香茅茸。
2. 雞脾用香茅茸，魚露醃好，放入雪櫃醃2小時。
3. Airfryer預熱200ºC，3分鐘。
4. 臨炸前將雞表面塗上黑糖，為求令炸完顏色更美，另外黑糖是蔗糖，我覺得跟香茅味道很襯。
5. 將雞放入Airfryer 200ºC 10分鐘，然後 150ºC 10分鐘
6. 上碟前唧點青檸汁就食得！

椰青飯：
米 2碗
椰青水 適量
鹽 1茶匙

1. 如正常煲飯一樣，只是用椰青水代替水煲飯，由於椰青水有一點甜，加1茶匙鹽balance返。(因為多了一點點香茅，也加了2茶匙進去)
2. 煲熟，就食得。有一點點椰香又無椰奶咁膩。

Thai Styled Lemongrass Chicken with Coconut Water Rice (Serves 2)

Lemongrass Chicken:
4 Chicken Thighs 
3 tbsp grated Lemongrass (about 5 fresh lemongrass)
2 tbsp Fish Sauce
1 tsp Black Cane Sugar
1 Lime

1. In making the grated lemongrass, remove the top, bottom and tough outer layer of the stalk, and bruise the white part, mince it finely. Place the lemongrass in a blender with 1 tbsp of vegetable oil and blend until fine. 
2. Marinate the chicken thighs with the lemongrass and fish sauce and let sit in the fridge for 2 hours.  
3. Preheat Airfryer to 200ºC for 3 minutes.
4. Just prior to frying, marinate the surface of the chicken with black cane sugar, as it would give a better color to the chicken and in my opinion, the flavor of the cane sugar matches the lemongrass well. 
5. Fry the chicken in the Airfryer at 200ºC for 10 minutes, then turn to 150ºC for another 10 minutes. 
6. Drizzle with some lime juice before serving.

Coconut Water Rice：
2 servings of rice
Coconut Water
1 tsp Salt

1. Just like how you usually steam the rice, but replacing water with coconut water, and add 1 tsp of salt in it to balance out the flavor. (Since I have made too much lemongrass, I added  a little (2 tsp) in it too)
2. When the rice is cooked, serve on a plate. 

An additional plate of veggies - Morning Glory with Salted Fish to match with the whole Thai theme of the night
鹹魚炒通菜

COOK - 港式焗豬扒飯 Pork Chop with Fried Rice in Tomato Sauce Hong Kong-Style

港式焗豬扒飯唔知幾時開始成為我去快餐店嘅指定動作，佢有陣味真係好addictive，加上係焗，一定係熱辣辣，唔會食到我最憎嗰種半暖不熱嘅溫度。不過食得快餐店就預咗有好多唔健康嘅嘢加咗入去㗎啦。

有日因事要去長沙灣，路過一個小小菜檔，種類唔多，有些本地種的蔬果，樣子不美麗，但新鮮。在可以嘅情況下，我都希望幫襯小店當對本地小生意的支持。價錢很平，買了幾種菜，蕃茄都買了兩袋。返屋企試吃了一個蕃茄，有點青青的味道，不太好吃，就聯想到用來做汁最好。One leads to another，就諗到自己整個港式焗豬扒飯食喇。

自製個汁用鮮茄去皮慢煮而成，無人造色素無味精，好過食“大XX”。仲有，唔好唔記得個蛋炒飯底喎！

港式焗豬扒飯 (2人份)

醃豬扒：

豬扒 4塊

糖 2茶匙

白胡椒粉 2茶匙

鹽 2 茶匙

豆粉 1湯匙

水1-2湯匙

鮮蕃茄汁: 

蕃茄 5個 (4個做汁, 1個開四備用)

洋蔥 ½ 個 (切成小片)

蕃茄膏 1湯匙

糖 2茶匙

鹽 1茶匙

巴馬臣芝士碎 適量

炒飯：

雞蛋 2隻

冷飯 2碗

1. 用刀背將豬扒拍鬆，將豬扒跟調味料混合好，放入雪櫃醃半小時。

2. 製作鮮蕃茄汁要先將蕃茄去皮。方法是煲一煲滾水，用刀將蕃茄底部𠝹一個十字，放入滾水內，2分鐘左右皮就會翻起來，這時隔水放涼才除去蕃茄皮。

3. 將去皮蕃茄切成小粒，放入小煲內煮滾，然後收慢火開蓋煮約30分鐘。剩下的一個蕃茄開4份，洋蔥切小片，加入蕃茄汁內再煮5分鐘。加入蕃茄膏及糖，鹽 調味。

4. 準備炒飯。燒熱煎鍋下油，打入2隻蛋，不斷攪拌至凝固變成細片。放入飯拌勻及炒至飯鬆散成一粒粒，下鹽及胡椒調味。將飯放入焗爐耐熱容器內。

5. 用 Airfryer 200ºC 7 分鐘將豬扒烤熟至金黃色。取出切件，放上飯面。將步驟3的蕃茄汁倒上面。加上幾片巴馬臣芝士在頂。

6. 預熱焗爐至180ºC, 放入整個豬扒飯，焗約 5 分鐘或直至芝士溶化。

7. 原盤上桌，熱辣辣的港式焗豬扒飯完成！

Pork Chop with Fried Rice in Tomato Sauce Hong Kong-Style

The Pork

4 Pork Chops

2 tsp Sugar

2 tsp White Pepper

2 tsp Salt

1 tbsp Corn Starch

1-2 tbsp Water

The Sauce

5 Tomatoes (4 skinless for sauce, 1 for garnish)

½ Onion (chopped to small squares)

1 tbsp Tomato Paste

2 tsp Sugar

1 tsp Salt

Chopped Parmesan Cheese

The Fried Rice

2 Eggs

2 Bowls of Old Rice

1. Use the back of a knife to tenderize the pork chops. Mix the marinade and rub through the pork shops, let sit in the fridge for half an hour.

2. To make the sauce, boil a pot of hot water. Use a knife to slice a cross at the bottom of each of 4 tomatoes, set aside the extra one. Place the 4 tomatoes in the boiling hot water, after 2 minutes you’ll see the skins start peeling. Drain and let cool, then peel off the skins of the tomatoes.

3. Finely chop the skinless tomatoes into small dices, place in a saucepan. Once it starts boiling, turn to low heat and let simmer for 30 minutes. Cut the remaining tomato into 4 slices, and dice the onion. Add to the tomato sauce and cook for another 5 minutes, add tomato paste, season with salt and sugar to taste.

4. For the fried rice, in a hot pan, heat some oil and crack 2 eggs, stirring consistently until the eggs are set and become small pieces, add rice and stir well.  Cook until rice is hot. Season with salt and pepper if needed. Place the rice in an oven-safe dish.

5. Use an airfryer to cook the pork chop at 200ºC for 7 minutes. Once ready, slice into strips and place on top of the rice. Pour the tomato sauce in Step 3 on top and add a few slices of parmesan cheese as garnish.

6. Place the whole oven-safe dish into the oven that has been preheated to 180ºC, bake for 5 minutes or until cheese are melted and dish is hot.

7. Serve hot directly on the dish.

COOK - 薑蔥砵酒焗蠔 Pan-seared Oysters in Port Wine

實情是我諗咗2年，終於都買咗新玩具 - Airfryer! 因為我本來有一個電炸鍋，但每次要用好多油，油隔完又唔放得耐，搞到用開嗰期就成日食炸嘢食到喉嚨痛，於是就下定決心掉咗個電炸鍋買咗Airfryer！

炸鍋唔止用嚟炸嘢，做中菜時先將海鮮走油都好重要。咁有新玩具就即刻試吓做唔做到呢個效果先。

由於我一向即興，就地取材，所以用了冰隔入面嘅急凍日本刺身生蠔，如果有準備，可買美國桶蠔，大隻啲，又唔駛咁貴。

整個過程10分鐘搞掂，好快有得食！

薑蔥砵酒焗蠔 

器具：
Airfryer
Skillet

材料：
蔬菜油 適量
薑片 10片
蔥 4條 (切段)
大蔥 1/2條 (斜切片)
急凍日本刺身生蠔 20隻 (或美國桶蠔 10隻)
薄口醬油 2湯匙 (或一般醬油1湯匙 + 1湯匙水)
砵酒 100ml
糖 2茶匙

1. Airfryer 預熱200ºC，3分鐘
2. 將薑片，蔥，大蔥切好。另醬油，砵酒，糖混合好備用。
3. 直接將急凍蠔不用解凍放入Airfryer 200ºC，5分鐘*。中途搖一搖個鍋免黐底。
4. 將Skillet燒到火紅火熱，加油，將薑片，蔥，大蔥爆香至微焦。
5. 把Airfryer內的蠔倒入Skillet中，再倒入砵酒醬油，這時立刻快手拌勻，應該很快醬汁便會caramelize，變成微黏狀態，直接熱辣辣上檯，開飯！

*由於我是Airfryer新手，不知道如用桶蠔需時多久，我估大約200ºC，3-4分鐘都可以，只要表面金黃，蠔身漲起就可以。如沒有Airfryer，就要麻煩一點，用傳統的走油方式來做了。

Pan-seared Oysters in Port Wine

Equipment：
Airfryer
Skillet

Ingredient：
Vegetable Oil
10 Thin Slices of Ginger
4 Green Onion (Cut in 8cm length)
1/2 Leek (Slice diagonally)
20 Frozen Kagoshima Oysters (or 10 Bottled Fresh Oysters)
2 tbsp Light Soy Sauce (or 1 tbsp Soy Sauce + 1 tbsp Water)
100ml Port Wine
2 tsp Sugar

1. Preheat Airfryer to 200ºC for 3 minutes
2. Prepare the ginger, green onion and leek. Mix the soy sauce, port and sugar and set aside. 
3. Place the frozen oysters directly into the Airfryer at 200ºC for 5 minutes*。Shake the tray midway. 
4. Heat the skillet until it's very very hot, add oil. Then sear the ginger, green onion and leek until they are lightly browned. 
5. Put the cooked oysters in the Airfryer into the skillet, then pour the Port and Soy mixture. Stir quickly to allow the sauce to cover the surfaces of the oysters. The sauce should be caramelized very quickly. Serve directly on the skillet to enjoy this sizzling hot dish. 

*Since I am new to Airfryer, I am not sure how long it takes to airfry the bottled fresh oysters, I guess it takes around 3-4 minutes under 200ºC, as long as the surface is golden and the oysters bulge. If you do not have an Airfryer, then you'll need to deep fry the oysters in oil the traditional way.

COOK - 涼拌黑木耳 Black Fungus in Vinegar and Chili

昨晚去了飯聚，朋友們都很有心，有帶酒的，有送蛋糕的，有一位則送了東北無污染的黑木耳乾，在愉快的環境下，我們不停嘴的談了4個鐘，餐廳也要打佯我們仍然不願走。
酒，當場就喝了。蛋糕成為了我的午餐後甜品。黑木耳便作晚餐吧！

天氣熱了許多，黑木耳便做涼拌的吧，清新開胃一點！

材料: (4人份)
乾黑木耳 (一把手，約15g)
芫荽 一小束
調味:
熟油 1湯匙
蒜頭 3-4瓣 (切碎)
浙醋 4湯匙
糖 1-1/2茶匙
醬油 1湯匙
麻油 1湯匙
辣椒 2隻(切粒，怕辣的可去耔)

1. 先煲一大煲熱水，滾後熄火，放入乾黑木耳浸發約30分鐘，隔水。
2. 再將黑木耳放入冰水內浸泡至涼，隔水。
3. 燒熱熟油
4. 將調味料全部混合，灒入滾油拌勻。
5. 把調味料與黑木耳拌勻，放入芫荽即可。


Black Fungus in Vinegar and Chili
Ingredients: (Serves 4)
A handful of Dried Black Fungus (~15g)
A small bunch of Parsley
Marinade:
1 tbsp Heated Oil
3-4 Cloves Garlic (minced)
4 tbsp Vinegar
1-1/2 tsp Sugar
1 tbsp Soy Sauce
1 tbsp Sesame Oil
2 Chili (chopped，deseed to reduce spiciness)

1. Boil a big pot of hot water and turn off the heat. Put the black fungus in it and let soak for 30 minutes until soften. Drain. 
2. Place the black fungus in ice water to cool down. Drain. 
3. Heat the Oil
4. Mix all the ingredients of the marinade, pour hot oil into the mixture. 
5. Mix the marinade to the black fungus, stir well and garnish with parsley. 

COOK - Frittata with a hint of Mexican Flavor

今天的天氣不錯，早上醒來有點要舞動的感覺，於是便打開MOOV Playlist 內"At Home"category 睇睇有乜啱心情，發現了這個Latino Cooking Menu 的Playlist，感覺良好，於是邊打開雪櫃，邊檢視有什麼可做午餐的食材。有New Potato，青椒，粟米，Leftover本菇少少，蛋剩返一隻，朋友送嘅Chili Cheese。好，咁就即刻 "I like it like that~~~" (扭pat pat)
整返個Frittata食吓！Frittata是意大利文的fry，基本上是一塊有料的厚蛋菴列，又似無底皮的Quiche，材料任你喜歡加乜都得，既然聽開Latino就來個墨西哥風！

材料: (1人份)
橄欖油
新薯 2-3個 (切薄片)
洋蔥 1/4個 (切粒)
青椒 1/2條 (去耔切粒)
粟米 2湯匙
本菇 8條(optional。我純萃想清埋啲Leftover)
海鹽 1茶匙
紅椒粉 1茶匙
乾紅椒 1/2茶匙
乾牛至 1/2茶匙
蛋 1-2隻 (打散)
Chili Cheese 30g (sliced)
鮮磨黑胡椒 少許
乾芫荽 少許

1. 先用一個大一點的平底鍋燒熱加入橄欖油，將新薯片平放煎香，然後再反轉煎香另一面。
2. 在反轉煎香新薯的時候便加入洋蔥，青椒，粟米和本菇。然後灑上調味料海鹽，紅椒粉，乾紅椒及乾牛至炒勻。
3. 將蛋打散再混入芝士碎在蛋汁內備用
4. 把一隻小一點但有深度的煎鍋(或鐵板16cm)燒熱加油，將步驟2的材料倒入鋪平，然後加入步驟3的蛋汁燒至蛋熟。想表面微焦可放入200ºC焗爐2-3分鐘，或用火槍輕燒表面。
5. 最後加上鮮磨黑胡椒和乾芫荽，原盤上檯，熱辣辣，好像吃Pizza一樣切成三角形一份份吃！

 Frittata with a hint of Mexican Flavor 

Ingredients: (Serves 1)
橄欖油
2-3 New Potatoes (thinly sliced)
1/4 Onion (diced)
1/2 Green Pepper (deseeded and diced)
2 tbsp Sweet Corn
8 Marmoreal Mushrooms (optional。it's there because I wanted to clear up my leftovers)
1 tsp Sea Salt
1 tsp Paprika
1/2 tsp Dried Chili
1/2tsp Oregano
1-2 Eggs (beaten)
30g Chili Cheese (sliced)
Ground Pepper
Dried Parsley

1. First, use a bigger frying pan around 26cm to heat some olive oil. Place new potato slices side by side and pan fry them until golden. Flip to the other side. 
2. Once the potatoes have been flipped, you can add onion, green pepper, corn and mushrooms to the pan. Then season with salt, paprika, dried chili and oregano.
3. Beat the eggs and put the sliced cheese into the egg mixture. 
4. Prepare a smaller pan with some depth (or like me, I used a 16cm hot pan), heat some olive oil and put ingredients in Step 2 into the pan. Then add the egg mixture in Step 3, cook until the eggs are set. If you want to have a golden crust on top, preheat an oven to 200ºC and broil it for 2-3 minutes. Or use a torch burner like I do, lightly toast the surface. 
5. Garnish with ground pepper and dried parsley, serve the hot pan directly on the table and slice it like a pizza! Yum!