美食二三事　Cooking23s

🔹 糍 粑　 以前每當鄰家有人結婚　 總有熱鬧又豐盛的辦桌流水席　 以及吃不完的美味糍粑與花生糖粉　 值得細細品嚐、慢慢回憶 　 在臺灣，糍粑（粢粑）又叫做客家麻糬，以其超軟嫩 Q 彈的口感聞名。糍粑通常不包餡，要吃的時候再從袋中擠出，沾花生糖粉一起吃。傳統的糍粑做法，是先把糯米蒸熟後，再捶搗而成。這裡介紹的則是較簡便的糯米粉配方，做出來的糍粑一樣好吃哦～（文末附影片） 🔹 Ciba　 Every time someone in the neighbourhood got married,　 There was always bustling and bountiful roadside banquet　 With all of the ciba and powdered peanut butter that you could eat.　 These are the things worth savouring and recollecting gradually. 　 In Taiwan, ciba is also called Hakka mochi (Hakka muah chee), which is famous for its super soft and springy texture. Ciba is usually served without stuffing. The serving is squeezed out of a plastic bag and eaten after being stuck with powdered peanut butter. Traditionally, ciba is made by beating the steamed sticky rice. Here, it's simply made from glutinous rice flour, and taste just as good as, if not better than, the one made traditionally. (See the video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...

🔹 紅 豆　 母親很愛吃紅豆做的甜點　 尤其是紅豆麵包與紅豆湯圓　 每次親手做這些料理給她吃的時刻　 我和她都由衷感到非常快樂　 臺灣人用紅豆來做點心的文化，從日治時期即開始漸漸流行起來。這裡就為大家介紹如何用電鍋自製香濃軟爛的紅豆湯與紅豆餡。把紅豆用電鍋煮好後，依個人口味加糖加水拌勻，即是紅豆湯。把紅豆湯加入小湯圓，即成為紅豆湯圓。片中最後做出的紅豆餡成品，可用來做為紅豆麻糬、 紅豆鹼粽 、 紅豆麵包 、銅鑼燒等等點心的餡。如果用電鍋煮好後，僅加糖、鹽、奶油拌勻、壓碎，不把紅豆餡炒過，放乾後就可做為紅豆餅的餡。如果不加奶油，僅加糖、鹽拌勻，炒好、壓碎後，也可做為刨冰或豆花的配料。如果不加奶油，不炒、不壓碎，瀝乾後加糖與鹽拌勻冷藏一晚即成為蜜紅豆，可用來製作紅豆年糕哦～（文末附影片） 🔹 Adzuki Beans　   Mum loves to eat dessert made with adzuki beans.　 Red bean buns and red bean soup with tang yuan are her favourites.　 Every time I make her these kinds of desserts,　 Both she and I feel so happy from the bottom of our hearts.　   Adzuki beans are very popular for making various kinds of desserts in Taiwan. Actually, it was not until the Japanese colonial period that adzuki beans began to be popularly used for making dessert. The Taiwanese red bean soup can be served with tang yuan inside. The Taiwanese red bean paste can be used to make Taiwanese red bean mochi, red bean kee chang (alkaline rice dumplings) , red bean ...

🔹 丹麥吐司　 小時候每次放學總是感到肚子餓　 最期待媽媽買的一款外酥內軟又超香的麵包　 長大後才知道原來它叫做丹麥吐司　 總讓我一口接一口不停地品嚐暖暖回憶 　 丹麥吐司，也有人稱做「丹麥金磚麵包」，是丹麥麵包的其中一種做法。丹麥麵包的特色是把麵團裹入奶油，層層堆疊、反覆擀平再烤製，非常鬆軟好吃。事實上，丹麥麵包在丹麥叫做「維也納麵包」，是由來自維也納的師傅傳入的。這裡就為大家詳細介紹如何自製源自奧地利維也納宮廷的超美味丹麥吐司。（文末附影片） 🔹 Danish Loaf　    Always felt peckish after school when I was little.　  A kind of super crispy, soft and aromatic bread Mum bought was most anticipated.　  Not until I grew up did I realise it was called Danish loaf,　  Which always keeps me coming back for more heartwarming memories.　  Danish loaf, also known as soft buttery Danish loaf, is a kind of Danish pastry. Danish pastry is baked with its laminated butter and yeast-leavened dough to create layered texture, which is very crisp and soft. Actually, in Denmark, Danish pastry is called wienerbrod, meaning "Viennese bread", the bread from Viennese bakers. Here, let me introduce you to the recipe for the super tasty Danish loaf originating in the royal palaces in Vienna, Austria....