COOK - 西班牙風乾腸炒四色鮮蔬菜粒 4-colored Veggies with Chorizo and Eggs

Weekend brunch 最鐘意食多菜少肉，除了一般蛋類菜式，可試用新鮮瓜菜炒粒粒，不同顏色蔬菜有不同營養成份，多些顏色更健康。

西班牙風乾腸獨有的煙燻香味配爽口鮮蔬菜，再打兩隻雞蛋在熱辣辣的煎鍋上，食的時候混合一下，立刻變滑滑蛋，好味！如有Tortilla的話，把料夾在中間吃，飽肚又美味！

西班牙風乾腸炒四色鮮蔬菜粒 (2人份)

橄欖油  少許
西班牙風乾腸 1/3條 (切粒)
茄子  半條 (切粒)
意大利青瓜  半條 (切粒)
翠玉瓜  半條 (切粒) 
蕃茄  1個 (切粒)
紅椒  1/2個 (切粒)
百里香 3-4支 (取葉)
雞蛋 2隻
鹽  適量 (不必太多，西班牙風乾腸已有鹹味)
鮮磨黑胡椒  適量
紅椒粉  少許
* 我是用我雪櫃內有的剩菜，本來想買黃色的意大利青瓜取代這裡的翠玉瓜，可是買不到。所以繼續說我的煮食格言，不必拘泥於已知的做法，發揮創意才會有意外驚喜。

1. 煎鍋(我用26 skillet)內加一點橄欖油，先將西班牙風乾腸炒香至油份釋出，放入其他蔬菜同炒。加入百里香，鹽，鮮磨黑胡椒和紅椒粉炒至蔬菜熟透。(不必加水，蔬菜內有水份，吃時才原汁原味)

2. 蔬菜炒熟，鑊仍然熱燙的時候打入2隻雞蛋，不要攪動，讓它在熱鍋內燒約2分鐘，離火，原鍋上桌拌勻，唔客氣喇！

4-colored Veggies with Chorizo and Eggs (Serves 2)

A little Olive Oil
1/3 Chorizo (diced)
1/2 Eggplant (diced)
1/2 Zucchini (diced)
1/2 Chinese Zucchini (diced) 
1 Tomato (diced)
1/2 Bell Pepper(diced)
3-4 sprigs of Thyme (leaves)
2 Eggs
Salt (As Chorizo is seasoned, a little is enough)
Black Pepper
Paprika
* I made this dish by using whatever vegetables are left in my fridge. I wanted to use squash instead of Chinese zucchini but couldn't find it in the supermarket. So, as I have always said, cooking has no limits, sometimes creativity will surprise you.

1. Heat olive oil in skillet(mine is 26cm), pan fry the chorizo until aromatic, add all the diced vegetables. Season with thyme, salt, pepper and paprika, fry until the vegetables are cooked, around 8 minutes. (Many like to add water when cooking vegetables, I tell you what, it's not needed, these vegetables have moist in them, please do not dilute the nice juicy freshness).  
2. When the vegetables are cooked, crack 2 eggs and leave them in the heated pan for 2 minutes. Serve directly on skillet and scramble the eggs, they become nice and smooth to go with the smoky chorizo and crunchy veggies. You can also serve this dish with tortilla, it's nice to share! 

COOK - 煙燻素鵝 Tea-Smoked Soy Beancurd Veggie Rolls

新年前後又食糕，又食油炸嘢，食得太滯，是時候食吓素! 
以前細個喺星光行北京樓食飯，好鐘意食佢嘅素鵝，因為係煙燻嘅。有好香嘅茶燻味，餡料又甜甜地，好好味。
但係好似越來越少地方嘅素鵝係用煙燻，多數變成油炸的，餡料亦好少，得兩條菇絲咁大把。
我知道嘅，依家就淨係得灣仔的美利堅餐廳有做煙燻素鵝，仍然做得好好味，去開附近可以去食吓。
我就憑味覺嘅記憶試下用自己嘅方法整

This Peking appetizer dish can rarely be found in Hong Kong nowadays, probably due to its complication in the cooking and smoking process, and restaurants can't charge much on a vegetarian dish like this. Well, it's one of my favourites in Peking cuisine and I try to make it myself in my own way (that is trial and error) using the memory of my taste buds.

煙燻素鵝

紅蘿蔔  2小條 (刨幼絲)

鮮冬菇  6隻 (切幼絲)

鮮木耳  3大塊 (切幼絲)

腐竹  4大塊 (整腐竹白果糖水嗰種)

水 100ml

醬油 1湯匙

味醂 2湯匙

糖 1湯匙

煙燻材料

舊鑊 1隻

錫紙 1大張

茶葉 1湯匙 (浸濕後隔走水份)

乾菊花 1湯匙 (浸濕後隔走水份)

白飯  3湯匙

片糖  半塊 (弄碎)

砂糖  100g

Tea-Smoked Soy Beancurd Veggie Rolls

2 Small Carrots (thinly sliced)

6 Fresh Black Mushrooms (thinly sliced)

3 Black Fungus (thinly sliced)

4 Big Beancurd Sheets

100ml Water

1 tbsp Soy Sauce

2 tbsp Mirin

1 tbsp Sugar

Tea-Smoking Equipments & Ingredients

An Old Wok

Aluminium Foil

1 tbsp Tea Leaf (soaked and drained)

1 tbsp Dried Chrysanthemum (soaked and drained)

3 tbsp Rice

1/2 slab Brown Sugar (crushed)

100g Sugar

1. 腐竹放水中浸軟，小心盡量保持原塊
Soak beancurd sheets in water until softened. Be gentle and try not to tear them for easy rolling.

2. 將餡料切好絲
Slice the ingredients

3. 於鍋內加入水，醬油，味醂和糖煮熱，把紅蘿蔔絲煮軟拿起。鮮冬菇和鮮木耳同樣方法製作
In a saucepan, boil water, soy sauce, mirin and sugar. Add carrots and cook until softened, drain and set aside. Do the same to the mushrooms and black fungus.

4. 將腐竹鋪平一層層疊好
Roll and stack the softened beancurd sheets on a flat surface

5. 將一半木耳絲，紅蘿蔔絲和冬菇絲放在底部，預留空間卷起。
Place half of each ingredient at the bottom of the beancurd sheet. Allow some space for rolling.

6. 卷好一圈後切開腐皮多出尾部。同樣方法再將剩餘餡料再做多一卷。
Once you've made one roll, cut the open end of the beancurd sheet. Using the remaining ingredients to make another roll.

7. 用保鮮紙將素鵝緊緊包著定形。
Use cling foil to wrap the rolls so they can keep in shape.

8. 放入冰隔約1小時定形
Place the rolls in the freezer for an hour.

9. 準備煙燻。先在舊鑊上鋪錫紙，再把煙燻材料放入，放上蒸架，將已除去保鮮紙的素鵝放在蒸架上
To prepare for the smoking procedure. First, on a wok, place aluminium foil. Sprinkle all the tea-smoking ingredients on top of the foil, then place a steaming rack on top. Unwrap the rolls and place on top of the rack.

10. 蓋上鑊蓋，大火焗至出白煙便轉中火，燻約10分鐘至素鵝表面變微微啡色，關火繼續焗多3分鐘。取出，切去頭尾不美觀部份，其餘切件上碟即成。
Cover with lid and turn to high heat. Once you see white smoke develops, turn to medium heat and smoke the rolls for around 10 minutes or until you see the surface of the beancurd sheets turning brown. Turn off the heat, remain covered and let the rolls sit in the rack for another 3 minutes. Take the rolls out, cut the uneven ends for better presentation. Slice them into 3cm pieces and serve on a plate. Can be served warm or chilled.