五種材料 - 三文魚頭湯 / 5 Ingredients - Salmon head soup

天氣開始乾燥, 自然要多飲湯滋潤一下. 今天分享的湯水, 三文魚有豐富的魚油, 蕃茄又有美白作用, 飲完人都變靚靚啦 ;)

材料:
1個  三文魚頭
2個  大蕃茄
數片 薑
1 磚  豆腐
少許 橄欖油

做法:
1. 將三文魚頭用剪刀剪去腮, 然後切成四份. 豆腐切粒, 蕃茄一開四去籽備用
2. 用高火燒熱鍋, 然後下橄欖油. 爆香薑片後放三文魚頭. 煎至兩面金黃
3. 轉中火, 加入蕃茄. 利用三文魚頭滲出的油煎香, 約2-3分鐘
4. 加5-6飯碗熱水. 待其再之滾起轉小火煲1小時.
5. 加入豆腐粒煲5分鐘即可食用.

貼心提示:
1. 想魚頭不黏鍋, 可用易潔鍋煮. 如用不銹鋼鍋, 可用水測試鍋熱度: 當放少水到鍋中, 水成一圓珠在鍋中滾動便可下油剪魚. (更詳細解說, 可看以下視頻: https://www.youtube.com/watch?v=CB-SCA1reqE)
2. 如用壓力鍋10分鐘即可煮湯煲的時間縮短至10分鐘!

As chinese, we love drinking soup to maintain moisture of our skin, especially in winter. This soup includes salmon which is rich in Omega-3 and tomatoes which has whitening purpose. It's a great recipe for beautiful people!

Ingredients:
1          Salmon head
2          Big tomatoes
3 slices Ginger
1 piece  Bean curd
little     Olive oil

Method:
1. Use scissors to trim the gills then chop into 4  pieces. Chop bean curd into cubes. Quarter tomato and remove the seeds.
2. Use high fire to heat the pan. Splash a bit of olive oil. Place the ginger and salmon head pieces. Pan fry both sides until golden
3. Change to medium fire. Pan fry the tomatoes with oil come out from salmon for 2-3 minute.
4. add ~4-5 cups of water. When it boils again, turn into small fire and cook for 1 hour.
5. Add in bean curd dices. Boil for 5 minutes and serve

Bonus:
1. To not let fish stick to pan, you may either use non stick pan. To use stainless steel pan, test the pan temperature but dropping a bit water onto the pan. When it forms into a mercury ball, the pan is hot enough for frying. You may refer to video for further details: https://www.youtube.com/watch?v=CB-SCA1reqE
2. If use pressure cooker, the soup takes only 10 minutes to finish!

五種材料 - 番茄南瓜湯 / 5 ingredients - tomato pumpkin soup

各位週末過得怎麼樣? 有什麼值得你高興或感恩的事嗎?
今日和大家分享以蔬菜為主的食譜, 開始清爽的一周!

材料 （二至三人份）：
4個      中型番茄      
300g    南瓜      
1個      洋蔥      
2茶匙  橄欖油

做法：
1. 將南瓜去皮, 番茄去米, 和洋蔥一起切小粒。留起少許番茄及洋蔥作裝飾。
2.預備一壺熱水(至少200ml)。
3. 用中高火燒熱湯鍋, 放橄欖油及洋蔥粒炒香至透明, 約3分鐘。
4. 加南瓜粒炒3分鐘, 再加番茄粒, 鹽及黑胡椒粉調味。
5. 加熱水至剛好蓋過所有材料。轉中小火蓋蓋煲25-30分鐘。其間如水煲乾可再加水。
5. 隨你的喜好用攪拌器將湯打至軟滑或有咬口即成。

How is your weekend? What are the things that you feel happy and thankful about?
Today I would like to share recipes use vegetables as main ingredients. Have a fresh start of the week!

Ingredients (2-3portions):
4       medium Tomato
300g Pumpkin
1       Onion
2tsp  Olive oil

Method:
1. Cut the skin of pumpkin, clean the grains of tomato. Together with onion, chop them into small dices. Reserve a bit of tomato and onion for garnish.
2. Prepare hot water (>200ml)
3. Heat the pot. Add the olive oil and onion. Fry onion until transparent. About 3 min.
4. Add pumpkin and fry for another 3min. Add tomato. Season with salt and pepper.
5. Add hot water to just cover all ingredients. Turn to media low heat, cover it and boil for 25-30min. Add extra water if it is dry during the cooking.
6. Blend the soup to a bit more chunky or creamy depending on your taste. Garnish with tomato and onion.

五種材料 - 菇菇 Cappuccino

秋季是採收菇菌的季節。這個時令的菇菇Cappuccino賣相精緻，但作法其實非常簡單。而且我以牛油和牛奶取代鮮忌廉，移除其厚重口感之餘，仍保留綿密的質感及菇菌的美味。大家快點來試試！

材料(二人份):

鮮蘑菇 200g

雞油菌 50g

牛油 25g

牛奶 150ml

細蔥 1小束

做法:

1. 將鮮蘑菇及雞油菌洗淨抹乾後切細碎.

2. 用中高火燒熱鍋, 放入牛油, 溶化後加入切碎菇菌翻炒5分鐘

3. 將100ml牛奶加入菇菌後煮滾. 同時用乾淨砧板將洗淨細蔥切小粒備用

4. 用攪拌器中將蘑菇湯打至幼滑, 加入鹽調味(約1/4茶匙), 倒進杯中

5. 將50ml牛奶用打奶器打出泡沫, 用匙刮起泡沫放在蘑菇湯上

6. 最後撒上細蔥末及黑胡椒粉. 完成!

貼心提示:
1. 若没有雞油菌，可以用其他野菌代替

雞油菌

鮮蘑菇