露西蘇的廚房日記 Lucy'S Kitchen Diary

我以前在校時期, 沒什麼機會學習許多歷史和地理, 因為我的科系是家政, 或是藝術.  所以我決定看一些不錯的歷史電視劇或電影, 然後再做一些資料的調查, 更進一步的認識它們.  我最近在看中國著名的歷史劇" 新三國演義".  這故事是發生在漢代末期, 君主微弱, 失去了統理政治的能力.  導至所有的諸侯篡起爭奪各自的土地, 成就屬於自己的領土.  每位諸侯都有他們遠大的志向.  當然他們的都會有一個很驚人的宰相在身邊待著.  最有名的當然是諸葛亮輔佐劉備幫他攻下領土.  諸葛亮不但是聰明, 他還飽學世書.  最令人驚奇的是他了解任何人的思維, 而且有著寬闊的胸襟.  他總是知道自己的身份何在, 然後去完成他每一次的任務.  他也許不是一位諸侯, 也未曾想當一位君王, 但他卻是那麼的吸引人心, 從幾千年的過去到如今. 

馬鈴薯泥給予我像宰相諸葛亮一樣的聯想.  人們也許愛的是牛排, 烤雞就好像我們把所有的注意力都放在主菜上, 又好比想成一位君王般.  但馬鈴薯帶來的舒適感, 而且可以完美的配上任何一道菜, 就像諸葛亮成就別人一樣.  誰能阻擋這份美好呢, 可不是嗎? 

黃金馬鈴薯有著那綿密的口感和堅果的香氣是我很喜歡的.  特別是那漂亮的淡淡金黃色也很吸引人.  在烹調的過程中加入少許的秘密武器, 你很難察覺他的存在.  但是, 你絕對會注意到露西蘇的馬鈴薯泥和其它的不同. 

準備時間 : 5分鐘.
烹煮時間：20 分鐘.
提供: 4-5人份食用.

材料: 

1.  5 個中型的玉康黃金馬鈴薯, 去皮切塊約二吋. 

2.  約1/4 杯的半牛奶半鮮奶油或是2%的脫脂牛奶, 全脂牛奶, 豆奶, 杏仁牛奶都行.  

3.  切末的細韮菜如果你喜愛的話.  

調味料: 

1. 2 顆蒜頭去皮, 拍碎. 

2. 2 片肉桂葉. 

3. 2 大匙奶油. 

4. 2 大匙淡色橄欖油. 

5.  塩和白楜椒. 

把馬鈴薯, 蒜頭, 肉桂葉放在鍋子裡, 加入剛好蓋過馬鈴薯的水.  煮沸後改小火再煮約7-8分鐘, 直到可以用筷子簡單插入為止.  除去肉桂葉, 瀝乾水分, 保持馬鈴薯在同一個鍋內.  

加入奶油, 橄欖油, 和牛奶, 調入塩巴和白楜椒.  用小火加熱牛奶和馬鈴薯及一切混合物.  接著將鍋子轉移到安全的枱面上.  用擠壓器把馬鈴薯壓成綿密的泥狀, 或是留一些大顆粒, 如果你喜歡那樣子的話.  

*多一點的油脂成份將會決定馬鈴薯你的潤滑度. 

*假使你用的是半牛奶和半鮮奶油或是鮮奶油的話, 因為它們的油脂含量較高.  所以, 你可以降低加入奶油或橄欖油的份量. 

*我還因為健康的考量, 喜歡降低奶油的份量, 取而代之部分用淡色橄欖油.  這樣一來還是可以保持原來滑順的口感和風味.

*足夠的液體則能決定馬鈴薯的柔軟和蓬鬆度. 

慢慢地加入液體入馬鈴薯裡, 給予些許時間讓馬鈴薯泥吸收所有的液體, 然後繼續擠壓至你喜愛的泥狀.  我各人偏愛柔順, 細緻且蓬鬆的口感.  請避免一次放入太多的液體而導致成爛泥狀.  灑上少許的美式韮菜, 或不愛也行, 暖暖的上桌.  

這麼好吃的馬鈴薯, 絕對可以引起你的注意力.  漂亮的淡金黃色, 堅果香, 還有那隱藏的蒜頭和肉桂葉的香氣, 完美的呈現這道菜色.  誰說你一定要是位君主, 或是選擇一道主菜才能夠帶給群眾驚喜.  你也可以像在想諸葛亮一樣的出眾, 就像這份馬鈴薯配菜一樣在人們的心中佔了一席之地.  你只要知道的是, 你自己是什麼樣子的人? 你的位置又是什麼?  然後在你自己的戰場上, 好好的表達, 展現你自己! ~  

請慢慢享用!!!!

I never really had chances to study in many history or geography since my major was all about the Home Economics or Fine Art while I was in school.  Therefore, I decided to catch up some history by watch some nice TV shows or movies, and do more research then get to know it better.  I am recently watching famous Chinese history play The " Three Kingdoms. "  This story was happened in the end of Han Dynasty.  The emperor's family were getting weak, losing the political power, then all the dukes were fighting each other's to get their own pieces of lands to build up their own kingdoms.  

Each of duke has its own great perspective.  Of course, they all have one amazing prime minister around.  The most famous one was Zhuge Liang who assisted Liu Bei to conquer the his territory.  Zhuge Liang wasn't just smart, he had a great knowledge.  The most amazing part was, he understood all kinds of people's minds, and he was well broad minded.  He knew his status and always completed his task each time.  He might not a duke nor king, but he was surely attractive to the people from thousands year before till today.   

Mashed potatoes gave me the same connection with Zhuge Liang the prime minister.  People might adore steaks, love grilled chicken as we pay all attention on those main dishes as we fantasize the Kings.  But, mashed potatoes would bring so much comfort to us and accomplished every dishes like Zhuge Liang worked well with others.  Who can resist this awesomeness, right?  

Yukon gold potato has that creamy and nutty flavor that I adore. Especially that beautiful lightly golden color is very attractive, too. Fews secret ingredients to add in while is cooking.  You might not find out them exist, but you would notice the yummy differencies than other mash potatoes. 

Preparation time: 5 minutes.
Cooking time: 15 -20 minutes.
Serve: 4- 5 people.

Ingredient:

1. 5 medium Yukon gold potato skinned and cut it to 2 inch cubs.

2. About 1/4 cup half & half  or 2% milk, whole milk, soy milk, almond milk are all ok too. 

3. I tablespoon chives chopped fine if you would prefer.  

Flavors :

1. 2 cloves garlic skinned and crushed.

2. 2 bay leaves.

3. 2 tablespoons butter.

4. 2 tablespoon olive oil.

5. Salt and white pepper.

Place potato, garlic, bay leaves in the pot add water just enough cover the potato. Bring to broil, turn heat low simmer about 7-8 minutes till fork tender.  Discard the bay leaves, drain the water, keep the potato in the same pot. 

Add the butter, olives oil, and milk, season with salt and white pepper.  Use low heat to warm up the milk with potato mixture.  Then, kill the heat, move to the safe counter top. Use masher to smooth or leave some chunks as the texture if you would like that. 

*More fat content would decide the mash potatoes to have that creamy texture.  

*If you use half and half or cream which content more fat, you can lower down the butter or olive oil.

*I like to lower down the butter amount by adding some light olive oils for health concerns, but this way will be still remains the same creamy texture. 

*Enough liquid would make potato soft and fluffy.  

Gradually adding the liquid in the potatoes, give it a little time to let all the mashed potatoes to absorb all the liquid and keep mashing to your favorite consistency.  I like my potatoes smooth, light and fluffy.  Do avoid to make it slush by adding too much liquid all at once.  Sprinkle some diced chives on top or not, and serve warm.  

This yummy mashed potatoes goodness definitely will catch you attention.  Beautiful lighty golden yellow color, nutty and that hint of garlic and bay leaves flavors are perfectly address this dish.  Who says you has to be a king or to have a main dish to wow the crowd.  You could be that  awesome as the prime minister like Zhuge Liang or to have this comfy side dish as mashed potatoes which will all take a nice spot in people's hearts.  All you need to know is who you are ? what is your position?  Then, you can express yourself well and shine on your own battlefield !~ 

Bon appétit !!!!! 

如果你是在亞洲地區成長的人, 你一定認識薑這個食材.  而且知道它最好的朋友就是海鮮類, 它們二者可相處的十分融洽呢!  薑可以去魚腥味, 一點點的辣度還能提升海鮮味道.  

假使你剛好又是一位台灣子民, 你一定知道在下雨天裡, 來上那一杯熟騰騰的薑茶, 它會促進你良好的血液循環而且溫暖你的身心.  

在西方國家的文化裡, 薑對於一般的美國人民還是屬於新的食材, 而且有著不同的看法.  我的一些美國朋友們知道我胃腸敏感, 常提醒我薑是一種很安胃舒腸的天然的藥材, 可以令不舒服噁心的胃腸溫和下來.  所以近年來我便試著用在我胃腸不適上, 效果還真不錯! 

但真正的動機讓我做這薑蜜的原因, 是我沒有辦法在市面上找到不錯的, 而且連在美國超市賣的薑都很不像樣, 這非常的困擾我. 所以每當我有機會去亞洲超市時, 我便會買一大塊薑, 然後來做這些濃稠的薑蜜.  

材料: 

1. 1 杯隨意切的薑丁. 

2. 1 杯白砂糖, 加上1杯紅砂糖. * 紅砂糖帶有一點糖蜜的香氣是我喜歡的, 但我以後會用來這薑蜜來調配其他的東西, 所以我不希望它太搶風頭, 所以才和白砂糖調和.  

3. 1/4 杯好的真蜂蜜.

4. 1/2 杯的水打薑汁用, 再加1 杯的水來煮薑蜜.  

先將你的瓶子用沸水煮或燙過, 自然風乾.

把薑對上1/2杯的水用食物調理機打成細泥狀.  

倒入煮醬汁的小湯鍋, 用中大火煮個3-5分鐘, 讓味道釋放出來.  * 記得, 煮的越久薑的辣味便會更明顯 ! 

然後加入各1杯的白砂糖和紅砂糖. 以及1 杯的水和1/4杯的蜂蜜.  繼續煮, 但注意別讓它溢出來了.  烹煮的過程中, 我喜歡用矽膠超耐熱材質的鍋鏟將鍋中旁側的沾黏刮下.  你不太需要攪拌它!!! 

將所有的材料煮成像稍微淡一點的蜂蜜程度, 或是你可以用一支冷的湯匙放入鍋中探視.  如果湯匙能裹上薑蜜而且留下, 那就好了.  還有什麼比這個更簡單的呢？

熄火, 趁熱放入瓶罐中, 但請務必非常小心, 此階段的糖漿溫度是很高的! 

*假使你持續煮這些糖漿至很濃稠的狀態, 而且當你在攪拌時需要一點力氣時.  那麼這些糖漿冷了之後是會變成糖磚的. 

這手法僅限用於小量的製作, 糖的結晶溫度點是很危急的. 如果你著手進行著大量的生意或是送人的禮物.  我會建議你用溫度計, 不過那又是另一份我可以寫的作業了 ..... 哈!!! 

現在我不需要再擔心買不到薑了.  這罐薑蜜足夠我用2-3個月.  我會用這個薑蜜來調我最喜歡的水餃沾醬, 或是做鮭魚的時候加上醬油和清酒以及拿它來做調味, 那則是我小兒子的最愛.   當我胃腸不舒服或者是在冷冷的下雨天裡, 我會泡一杯熱熱的薑茶非常的稱人心意.  又或者, 我會在夏天來一杯冰涼的的薑茶, 一樣好喝.  還可以加入甜湯, 減少胃酸過多的不適.  這些都是用來維持我簡單的生活, 並且可以享受更健康又美味的食物.

真誠的與你分享這份簡易的薑蜜製作方法, 並願大家都能活的健康又開心!!!

If you grow up in Asia, you would  knows about the ginger.  Ginger is the best friend of seafood and both of them hang out every well together.  Ginger could clear the seafood in present odors , and that mild heat will also enhance the seafood favors.  

Just happened, if you are an Taiwanese.  You definitely know to have a cup of hot sweet ginger tea.  It would help your blood circulation work better and warm you up quickly in the cold rainy day.  Of course it will keep you stay away from the sickness.   

In western culture, ginger is still a pretty new ingredient for average Americans with its different perspective.  I had lots of Americans friends who knows I have a very sensitive stomach, they always reminds me, ginger is a great medicine from nature.  It would settle down people's nausea, upset stomach.  So this couple years I have been give it some try for my uncomfortable stomach.  It does help my stomach pretty nice.  

The real motivation to make me to do this ginger honey syrup is because I couldn't get the nice decent product from Asian supermarket, and I couldn't even get a nice piece of ginger from American supermarket.  These was very bother me, therefore, when I got a chance to go to Asian market, I would just buy a large piece of ginger, then make this thick ginger honey syrup.  

Ingredients. 

1. 1 cup of roughly diced gingers. 

2. 1 cup of regular sugar, plus 1 cup of light brown sugar.  * light brown sugar carry that a bit more of molasses flavor that I like, but I don't want it to over power the dishes while I might use in other dishes in the future.  That's why I mix with regular white sugar.  

3. 1/4 cup of good real honey.

4. 1/2 cup of water blend with ginger. Plus 1 cup of water to make ginger honey syrup.  

Have your can blanch or rinse in the hot boiling water then air dry first. 

Blend ginger with 1/2 cup of water to fine texture in the food processor of blender first.

Pour in the sauce pan, use medium high heat to bring it to the boiling point, cook more about 3-5 minutes.  Let all the ginger flavors released.  * Do know the longer you cook ginger the spicy it would gets.  

Then, add in the regular white sugar and light brown sugar, and 1 cup of water and 1/4 cup of honey.  Continue to cook it, but watch the heat and avoid the sugar got over flowed.  During the cooking stage.  I like to use high heat resistant silicon spatula to scrape down the syrup on the side of sauce pan.  You don't really need to stir it !!! 

Cook all the ingredients as " light runny honey consistency, or you can use a cold spoon to dig in, if the soon can coated with syrup and stay, then it is done.  It can't be more simple that that ! 

Turn the heat off, while it is hot, pour in the jar, but please must be very careful, sugar temperature is very high at this stage ! 

*If you continue to cook syrup to very thick consistency when you need some forces to stir the spatula, then it would become like sugar bricks after it cool down.  

These method is only fit for small batch.  Sugar crystal point are very critical.  If you are dealing with large amount for the business or gifts to send away.  I would suggest you use thermometer, but that's another homework for me to write .... Ha!!! 

Now, I don't need to worry about getting no ginger at all.  This bottle enough for me to use at least 2-3 months.  I would use this to when I make my favorite dumping dumpling sauce, or cook salmon with soy sauce and some sake with it for my little boy.  When my stomach get discomfort or in the cold rainy winter day, I would make a cup of hot ginger honey tea.  It's very suiting.  Or, I would have it with icy cold still taste amazing in the hot summer.  I could ever add in the sweet soup to avoid my stomach catch to much acid.  It's all about to keep my life simple and enjoy some more health good food ...... 

Sincerely share this easy simple ginger honey syrup recipe with you, and hope all of you could live well and be happy !!! ~ 

我從小就與菩薩很有緣, 每每去到廟裏總有尼姑來勸誡我人生的方向, 我也未曾多想.  幼稚園唸的是天主教, 看著自己人生中的第一個老師披上婚紗在走入敎堂和親切和藹的神父, 那是一種幸福的喜悅.  進入小學, 中學後當然和一般的臺灣人民信的道敎一樣.  隨著家人祭拜祖先和神明但也信佛.  而道敎和佛教對臺灣人來說總是那麼的密不可分.  我想這也是為什麼臺灣人總是那麼的仁慈而不計仇恨吧 !  

移至高中時, 我就學的是基督教學校.  開始有了學校一切的聖誕節活動, 詩歌吟唱, 團契𥚃拜讀聖經.  有一次還差點就受洗了, 而當時的我卻臨陣脫逃, 因為心中仍存許多疑問.  就這樣我對宗教的疑問和衝突持續了若干年.  但有趣的是, 不管我對哪個宗教產生的執疑, 我總是很快的在聖經和佛書裡面找到答案.  

專科畢業後, 身體開始出現明顯的變化.   尤其是對油膩及肉食感到噁心, 特別是在清晨.  所以很自然的養成了吃早齋的習慣, 至今也20多年有了! 也許是真的和菩薩有緣份吧! 所以我也很自然的奉行他仁慈的心和修養自己的大愛.  然而近來卻又因為年紀的增長, 胃腸又見敏感, 於是就在午餐裡盡量少食肉類.  可我的孩子們卻擔心起來了.  孩子們說, " 如果有蔬菜主義者, 那麼他們則是肉食主義的愛好者.  求我這個娘千萬別吃全素啊！"

你説, 那麼愛吃又愛煮的我.  肉倒是可以少吃些, 但怎能捨棄美國的牛排呢？沒志氣的我只要一見到美食的勾引就什麼事都忘了! 

牛排的肉通常是一頭牛裡面較嫩的部分.  越嫩的價值越高, 那我們得如何烹煮才不會讓這頭牛白白的犧牲成為我們盤中的食物呢？ 這是我多年來的經驗, 現在連我13歲的小兒都能抓到重點零失敗.  希望大家也會喜歡我的幾個小技巧.  

1. 牛排下鍋前須回到室溫, 放入高溫的鍋中, 才不會溫差變化過大而捲曲, 肉質熟成的溫度較均勻.  

2. 軟嫩的牛排淡淡的抹上沙拉油( 耐高溫 ), 兩面不客氣的灑上新鮮的黑白楜椒, 和海塩.  紅辣椒一面就好了, 才不會太過火.  這是最簡單, 也是我最喜歡的方式.  我也很喜歡用蠔油來代替海塩塗抹在牛排上面.  牛排煮熟後的顏色就更迷人了, 而且味道更豐富. 

3. 在熱鍋前或烹煮過程中, 先得淡淡的在鍋子裡刷上油脂, 保持鍋中的油潤度, 才不會因為乾燒鍋子而產生灰燼或是沾黏, 髒了牛排.  大火加熱至冒煙後, 這鍋溫度可以高達400F 以上.  烤紋墊高了肉, 溫度能充分的流動循還, 能保牛排快速的從外層烤熟烤香, 並鎖住裡面的肉汁.  我高度推薦擁有一只有烤紋的鑄鐵鍋.

4. 置入牛排至熱鍋後切忌不停的翻動和擠壓, 肉汁才能保存其有.   * 靜待一面熟成棕色之後, 側邊開始呈現白色熟度, 僅翻一次面即可.  從輕觸手掌肉的感覺和牛排比較, 就可以測出牛排的熟成度無疑.  

5. 放鬆打開的手掌肉的感覺約5分熟.
    手掌平開的手掌肉的感覺是7分熟.
    用力撐開的手掌肉的感覺是全熟.  

我個人偏好7分熟, 全熟的牛排顯的老, 浪費了, 我沒興趣! 恕我直言! ~

煎好的牛排會繼續熟成, 顏色也會持續加深.  蓋上錫萡紙, 得等個3-5分鐘溫度稍為降低後, 肉汁才不會在切的過程中釋放而出, 不然那就可惜了! 

6. 你食用牛排時" 一定 " 得逆紋而切, 肉的纖維才不會導致難以咀嚼. 

7. 這方法適用於約1吋厚度的牛排, 不能超過2吋厚度.

我通常會多做二塊起來, 大塊放入密閉的封囗袋, 擠出空氣來.  接下來的一星期裡我可以切片做三明治, 拌沙拉或是炒個麵最後熄火再拌入 ..... 天堂 ! ~ 

菩薩, 真是對不起了!!! 󾌱

I have been seems very close to Buddha since I was a child.  I always met some nuns would give me the advises for my future life.  But, I didn't really think much at that time.  My elementary school was a Catholic school.  I remember to watch the first teacher of my life became a beautiful bride, walked in the church standing in front of that very nice and kind farther ..... It was a very a great joy.  As I enrolled the elementary school and Junior high school.  I was just like average Taiwanese believe in Taoism, worth the ancestors, and many different Gods.  As an Taiwanese we believe in Buddha realism at the same time too.  Taoism and Buddha realism are so inseparable for Taiwanese.  I guess that's why most Taiwanese are always so kind and forgiving.  

Then, I went to Protestant high school.  I had lots Christmas activities, sang songs, studied bible.  I almost be baptized once, but I ran away.  I was so touch with every time when I gather with everyone, but I still had lots of questions about religions.  Just like that, there were so many years I had some conflict between all these different religions.  The interesting things is, whatever my question that occurred, I always found the answers pretty quick from bible or Buddhist books.   

My body had obviously changed after I graduated from college.  I became so sensitive to the greasy food and meat, especially in the earlier morning.  Therefore, I have been a morning vegetarian so naturally more than 25 years now.   Maybe I do really have that fate with Buddha, so I pursue his kindness and practice his great love.  My body is getting more sensitive as I got older these couple years.  I had been trying to cut down the meat for lunch.  But, my kids were very concerned.  My kids said, " If there are vegetarians, then they will be the " meaterains " ( meat lovers)  .  They just created this word for it.  They also begged me, please never ever become a totally vegetarian.  

Now, I want you to tell me, a person who loves food so much and enjoy cooking so much like me.   I can eat less meat, but how could I resist the American steaks.  Every time I see the great food, I just got so attracted to it, and lost controls. 

Steaks are usually come from the tender parts from cows.  The more tender steaks the higher prices, so how can we cook the steaks right and let that cow worth to sacrifice it's life becomes our meal on our plate?  These are my years of experience, even my 13 years boy can menage it right without failure.  I am confident you can do it too !!! 

1. Steaks has to be in room temperature before you placed in the pan.  So, meat won't curl up and will be cooked more evenly.  

2.  Lightly apply the vegetables oil on the tender steaks, generally sprinkle black, white peppers and sea salt on both sides of steaks.  Red pepper on one side.   Each peppers will give the different depths of kicks.  This is the easiest and best way that I do my steaks.  I also love to use oyster sauce apply on the steaks instead of sea salt, and the color of steaks are gorgeous and even more flavors.  

3. Grill pan needs to be lightly brushed with vegetables oil on top, so the grill pan won't over heated and get burn which would be affect the cleanness of steaks. Use high heat bring to smoking hot.  This pan can reach over 400F after you heat it with high heat.  The grill marks step up the steaks and keeps the heat circulation well, so steaks are sealed perfectly from outside and locked all the juiciness and smell wonderful.   I highly recommend this case iron pan with grill marks. 

4. Do Not keep flipping around or press the steaks.  This way will remain its own juices inside.  * Be patient when the bottom side turn medium dark brown, or you can see the color has been charged to white.  Flip the steaks only once.   By touch the palm of your hand and compare to the softness of steaks you can easily to nail how's your stakes want to be cooked.  

5. 
Open your palm and relax, it would just like steaks cooked rare.  

Open your palm flat, it would be just like steaks cooked about medium to medium rare. 

Open your palm with forces,  it  would be just like steaks cooked well done.  

I personally like my steaks medium rare.  Fully cooked are usually tend to be chew and tough, I am just not interested, sorry !!! 

Steaks will continue to be cooked after you take them out of pan.  Color would be getting darker.  Cover with foil paper and wait for 3-5 minutes.  Sliced steaks after the temperature has been dropped down a little, so all the meat juices will stay inside.  Not running all out and wasted.  

6. When you are enjoying the steaks.  You Must slice it against the grains, otherwise meat will be easy to chew and swallow.  

7. This method will be useful on steaks around 1 inch thick, no more than two inches.

I love to prepare two extra steaks and cooked, and keep them air tight in the zip bag.  The following week I will sliced these steaks to make some sandwiches or mix with salad or made a noodles dish, before I've done the noodles, kill the heat, then add in these steaks.  Heavenly !!! 

Dear Buddha, I am really sorry !!! 

年少輕狂時, 老爸總是說我做事有頭無尾.  不知什麼時候我這個人才能定下心來正經的做點事.  而我一直是位很感性的人, 所以也很隨意的在過日子.  年輕的時候不知道自己真正喜歡什麼, 想做什麼, 又可以做些什麼.  唯有一股不怕死的衝勁, 不斷的去嘗試.  還好現今也才能真正的了解到自己的個性以及能力.  

結了婚之後開始學習金錢的基本認知與管理, 有了孩子後才發現當娘的責任重大.  尤其是在異鄉無人幫忙, 老公忙於工作, 而我一個人帶著三個孩子長大.  為母則強, 不管愛與不愛做的事情, 或是自己可否勝任的問題, 都得一一克服.  這些年來脾氣也被磨合了不少, 更添增了許多的耐力.  這就像要讓心底踏實的搞清楚這些鐵觀音燻蛋的做法, 就不知道做了多少的資料查詢和反覆的實驗.  這也只有我的家人知道吧！" 天啊! ~ 媽媽又再玩蛋了" ..... 哈哈哈!!!

光煮個蛋就有著一大堆的説法, 冷水或熱水煮蛋? 煮多久? 如何快速去殻? 滷多久? 燻多久? 這些全成了我的功課.  我很開心終於捉到重點了, 替自己解除心底的那份迷惑, 而且能與你分享.  

材料:

1. 12顆蛋, 必須是室溫的. *省去了下鍋後太大的溫差而導致破裂的麻煩.

2. 準備一蒸鍋, 或像我一樣放個蒸架在有蓋子的鍋中即可.  * 我喜歡用蒸的代替水煮, 因為溫度較穩定, 相對的時間也容易控制.

3. 1 只塑膠袋. 

4. 1/4杯的醬油(生抽)鹹味+ 1/4杯的老抽, 做色用的. 

5. 1/4杯的麵粉+1/4 杯的紅砂糖+ 一包鐵觀音的茶葉包捏碎拆開. 

   
煮蛋:
準備好蒸鍋, 鍋底放入冷水, 但勿超過蒸架, 蓋上鍋蓋大火煮滾水.  安全起見, 改小火掀鍋蓋入蛋.  迅速蓋回鍋蓋, 改回大火, 設定時間蒸5分鐘.  5分鐘後熄火.  即刻取出這些蛋, 入冷水中沖凉.  

剝蛋殼:
首先在桌面敲碎蛋的圓滑底部氣室, 然後蛋的尖頭上方.  浸泡冷水, 讓冷水進入蛋身變涼後, 蛋就會變硬些, 容易操作.  然後滾著蛋再輕敲蛋身, 由蛋的氣室圓滑底部順著繞圈子, 褪去薄膜, 蛋殻便很容易剝落了.  當你剝這些軟的溏心蛋殼, 手得輕巧些.  記得使用的是側姆指的肉來剝殻, 切記用指甲, 否則易顯蒼疤像.

*全熟蛋冲涼後則可一次性敲裂上下及蛋身, 浸冷水然後直接在桌上躺平, 稍微施加壓力滾動.  蛋殻則容易一分為二, 快速除去外殼.  

醃蛋: 
塑膠袋入醬油及老抽, 浸泡蛋約24小時於冰箱冷藏, 鹹度與顏色就都有了.  

* 決定鹹度和顏色的主要因素是"浸泡時間".  加熱是其次的原因.  若是滷汁含太多的油脂在於滷汁上方, 蛋僅接觸到油而不是汁液則無法上色入味. 

燻蛋:
鍋底鋪上厚的錫萡紙, 先入麵粉, 紅砂糖, 然後鐵觀音碎茶葉.  放入蒸架, 蛋, 鍋蓋緊了, 開大火燻.  鍋蓋上有洞的, 放個溼的餐巾紙塞住.  老師傅說, 燻至黃煙出現即可.  我算約10分鐘的時間就可以有著淡淡的茶香.  熄火, 靜待2分鐘, 搖晃一下鍋子確認所有的蛋都充分受到燻製了.  等待煙褪去之後才能開鍋, 香氣才會十足的停留在蛋上. 

取出在冷盤中待涼, 冷藏後的風味比熱的時候更鮮明, 也容易切剖完整.  

*為何是鐵觀音茶葉呢？因為它的味道鮮明獨特卻不搶味, 當然你也可以試試其它的茶葉.  烏龍茶比較溫和, 咖啡也行 !!!

這些鐵觀音燻蛋很難只吃一個便止住.  咬下的蛋白口感軟嫩嫩的, 蛋黃滑出像是濃郁的醬汁, 嚥下那一口後, 嘴裏留的是滿嘴的燻茶香.  老公說, " 吃了這個鐡觀音燻蛋, 其它的食物都不想要了" .  它就是那麼的魂繫夢牽般的迷人呀, 我可是認真的喔! ~

我的朋友們, 復活節快樂 ! ~

My father always blamed me that I always did things incomplete when I was young, fresh and wild.  He had no ideas when I would be settled down and took somethings more serious instead.  I've been a very sensible person, so I always live with how I feel in that day.   I didn't really know what I liked ? What I really wanted ? What I could do?  But, I did have that unbeatable motivation by just kept trying.  That's why I could understand myself better in my own personality and abilities. 

I started managing the basic money matters after married, had discovering the great responsibility to be a mom.  Especially, my husband was busy at work, and I was taking these three little kids without not much help in this new country at that time.  Being a mom, I just got to be strong.  Whatever things that I like it or not, nor I could be qualify to do it or not.  I have to conquer it one by one.  My temper has been changed a lots and being more nicer after those years.  I had been getting more patient too.  These experiences is pretty much like I really want to get these Iron Buddha smoked eggs right with confidence.  But you have no ideas how many researchers and practices that I've been go through.  I guess only my kids know that.  " God, my mom is playing with eggs, again " ..... Ha !!! 

It is just an egg, but why I get so many methods, cook with cold or hot water ?  How long it needs to be cooked? How long to smoke it right ?  These were all became my homework.  I'm glad I finally nailed it, solved my puzzles and share this with you guys.  

Ingredient:

1. 12 eggs, room temperature which can avoid the cracks from  temperature rapidly changing. 

2. Prepare a steam pot, or just like me place a steam rack in the pot with lid.  * I prefer steam than cook in the water, better control in the steady temperature.  

3. 1 zip bag. 

4. 1/4 cup of regular soy sauce for saltiness, plus 1/4 cup of dark soy sauce for color.  

5. 1/4 cup of flour plus 1/4 cup of light brown sugar and 1 Iron Buddha tea bag, crushed the leaves well, then opened. 

Boil eggs: 
Prepare a steam pot, pour water in the bottom, water shouldn't over the steam rack, cover with lid, bring to boil.  For the safety issues, turn heat to low, place in all the eggs.  Cover with lid quick, use high heat again, set the timer 5 minutes.  Take eggs out right away after 5 minutes later, place in the cold water and rinsed them cold. 

Peel eggs:
First, crack the air cell at the round bottom part of egg, then crack the pointed part of egg.  Soak these eggs in the cold water, let cold water run through egg and completely cool it down.  These eggs will get harder and easier to manage.    

Then, keep rolling the egg and gently crack the shell.  Start peeling the egg shell with the air cell from the round bottom part of egg.  Then keep turning and peel the egg shell with egg membrane.  It will be very easy to do so.  You got to treat these medium soft cooked eggs with gentle hands, remember to use the side of thumb to peel egg shell, not nail.  These way will prevent the ugly looks.  

* For the fully cooked eggs, you can totally crack the whole egg after you cool them down in the cold water.  Then, give it a little pressure and rolling on the hard table surface.  Egg shell would be separated to two parts, easy to removed.  

Marinate eggs: 
Place these eggs with regular and dark soy sauce in the plastic bag, keep in the refrigerator about 24 hours.  These eggs will get the nice color and good amount of saltiness. 

*How long the food has been soaking is the sauce.  It the main reason to decide the color and flavor.  Heat is the second element.  If the sauce carry too much grease on top of sauce, food can't not soak within sauce.  Food will be hard to get all the flavors.  

Smoked eggs:
Apply the heavy duty foil papers on the bottom of pan, goes in flour, light brown sugar, then Iron Buddha leaves.  Place in the steam rack, eggs, cover with lids tight. High heat to smoke.  If lid has a hole, use the wet paper towel to block it away.  The great chef says, keep eggs stay in the pan till the yellow smoke coming out.  It's about 10 minutes, you will get that mild tea aromatic form my experiences.  

Kill the heat, shack the pan, make sure all the eggs are evenly smocked.  Wait about 2 minutes, when all the smoke reduced.  Now, the smoky flavor will be fully remained.  

Take all these eggs out on the cooling plates.  It taste even better when it is cold from refrigerator, easier to have nice look after you slice it opened. 

*Why I use Iron Buddha tea leaves ? Because Iron Buddha tea leaves' flavor are bright, but not overwhelming.  Of course you can try somethings else, Woo long tea is more mild, coffee are fine too !!! 

These Iron Buddha Smoked Eggs are very hard to resist just have one.  The egg white is soft and tender when you first bite into it.  Then, the yolk runs out as rich cream sauce.  Your mouth will fulfill that tea's fragrance after you swallow the egg.  My hubby says, " he wants nothing else after he had these eggs " .  These eggs are seriously attach to my soul and even make me dream about it.  I'm not joking around ! ~

Happy Easter my friends ! ~