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份量自供參考 (just for reference only)
1- 綠茶粉10克 (10g green tea powder)
tonytsang and kareny recipy
2- 魚膠粉16克 (16g Gelatin powder)
tonytsang and kareny recipy
3- 冰糖70克 (70g Rock sugar)
tonytsang and kareny recipy
4- 奶450ml (450 ml milk)
tonytsang and kareny recipy
5- 水300 ml (300 ml water)
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 魚膠粉加入100ml凍水浸透, 再用滾水坐熱, 攪成魚膠漿備用
tonytsang and kareny recipy
2- 水200ml水滾起, 先加冰糖煮至溶化, 取出加入綠茶粉攪勻, 再加入已溶的魚膠漿攪至完全溶化, 待涼後, 再加入奶攪勻, 平均倒入器皿, 雪4小時即成
tonytsang and kareny recipy
1- Soak the gelatin powder in 100ml cold water for a short time and then gently warm the water until the gelatin has melted. Put it aside
tonytsang and kareny recipy
2- Boil the 200ml water. Stir in the rock sugar until it has melted. Put it aside and stir in the green tea powder. Stir in the gelatin and mix it well. Let the solution to cool down. Stir in the milk and mix well. Pour the solution into a container gently. Freeze it in a fridge for 4 hrs. Enjoy it.
tonytsang and kareny recipy
1- 要硬身一點可以加多點魚膠粉
tonytsang and kareny recipy
2- 雪前一定落煮得好甜, 雪完甜味會略減
tonytsang and kareny recipy
3- 奶其實最好用花奶, 否則用鮮奶也可以
tonytsang and kareny recipy
1- You can add little bit more of gelatin to make it harder
tonytsang and kareny recipy
2- You have to make it sweeter before put into the fridge.
tonytsang and kareny recipy
3- Evaporated milk is recommended. Otherwise, you can normal milk. | | |
|  材料 Ingredients: 4 人分量 for 4 people
1- 牛腩 2 磅切成大塊 (Beef Brisket 2 lbs, cut into cube)
2- 牛筋 1 磅左右切成大塊 (Beef Tendon, cut into cube)
3- 薑片 4 片 (Ginger 4 slices)
4- 生菜半個 (Iceberg, half, cut into big pieces)
5- 八角 3粒 (3 Star Anise)
6- 蔥1條切細粒 (Green onion, chopped)
 柱侯醬 Sauce:
1- 李x牌柱侯醬4湯匙 (Chu hou paste 4 tbsp)
2- 蠔油 1湯匙 (Oyster sauce 1 tbsp)
3- 生抽 2 茶匙 (Soya sauce 1 tsp)
 高壓煲做法 Method with pressure cooker:
1- 先將牛腩, 牛筋出水, 用凍水洗淨
2- 於高壓煲內, 放入八角, 薑片,牛筋,牛腩加水, 水位到材料3/4身位, 加入3湯匙柱侯醬, 蓋上煲蓋, 調至最大壓力, 煲至噴氣, 再大火煲15分鐘, 熄火待壓力去完全消失
3- 隔過夜(或唔隔), 先去水面的油份, 然後大火煲滾轉中火, 加入1湯匙柱侯醬, 蠔油, 生抽炆10分鐘, 再加入生菜撈勻, 灑上蔥花即成
1- Boil the beef brisket and tendon for 5 min. Clean it well under cold water
2- Put star anises, ginger, beef brisket/tendon into the pressure cooker. Add water until it reaches 3/4 of the ingredient. Add 3 tbsp of Chu Hou paste, seal well the lid. Set it to the highest pressure. Boil until the steam comes out. keep boil it for 15 mins. Turn off the heat and let the pressure decrease by itself.
3- Over night, remove the oil on the top of the sauce. Boil it with high heat, once it is boiled, turn to medium heat. Add 1 tbsp Chu Hou paste, oyster sauce, and soya and boil it for another 10 min. Add the Iceberg at the end and mix it. Add the chopped green onion.
 貼士: 
1- 牛筋煲大耐會溶, 所以番熱時唔好炆太耐
2- 隔夜先入味, 即日食點都係唔會入味, 而且比較肥
3- 唔好埋獻, 因為牛筋溶化會整自動整杰
4- 高壓煲各人火力, 壓力調節不同, 請自行調整時間及壓力設定 | | |
| 姥爺話夏日炎炎, 最好就係去行mall喎, 所以我地"又"去mall.......(我地已經連續3個星期都去行mall啦 ), 不過只要有得去街, 肥奶粉都會非常高興
今日幫肥奶粉買咗幾件背心, 近排天氣又濕又熱 , 肥仔又肥到無頸, 攪到生晒熱痱tim ga
 
 
肥仔最近學識企啦, 不過要有人扶住先企得到lor (其實佢係懶, 唔肯自己企, 睇佢坐車仔都要"浪"起隻脚就知啦)
我地行到攰攰地就坐底飲杯野, 都幾歎ga
 奶粉: 嘩, 媽咪, 點解你嗰杯大過我杯咁多ge??
大家有無發覺我好耐無上過鏡呢？有無好miss我呢? 好啦, 俾你地見下我啦......
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| 好耐無update個Xanga啦, 事關無乜特別野發生................. 其實唔係無, 不過我想等件事擺平咗先再寫.......
小奶粉寶寶真係大得好快, 已經可以企起身, 當然要有人扶住先得啦, 我諗再過多幾個星期就開始識得行喇 , 而我亦都開始plan要生下一個喇, 希望今次可以生個女 , 我會name佢做Nannette, 中文名就等佢出世之後先改啦 | | |
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