筑前煮 速成好菜
<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>今次Candace為大家示範的筑前煮，是一道省時好菜。</strong></span></span><span style="color:#000000"><span style="font-size:12px">日本人習慣煮好一大鍋放雪櫃，然後分數次享用。</span></span><span style="line-height:1.6em">材料有牛蒡、板蒟蒻、蓮藕、牛蒡、甘筍等，醬汁甜甜的，好佐飯，</span><span style="color:rgb(0, 0, 0); line-height:1.6em"><span style="font-size:12px">最重要是翻熱即可享用。</span></span></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/bookfair/candace/candace3.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>筑前煮</p>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p class="MsoNormal" style="text-align: center;"><b><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">筑前</span></b><b><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">煮</span></b><b style="font-size: 12.1599998474121px; line-height: 1.3em;"><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">食</span></b><b style="font-size: 12.1599998474121px; line-height: 1.3em;"><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">譜</span></b></p>
<p class="MsoNormal"> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p class="MsoNormal" style="text-align: center;"><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">材料</span></b><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">：</span></b></p>
<p style="text-align: center;">雞脾肉 1塊</p>
<p style="text-align: center;">已浸發冬菇 3棵</p>
<p style="text-align: center;">板蒟蒻 1塊</p>
<p style="text-align: center;">蓮藕 1小截</p>
<p style="text-align: center;">牛蒡 1條</p>
<p style="text-align: center;">甘筍 1條</p>
<p style="text-align: center;">甜豆 數棵</p>
<p style="text-align: right;"> </p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p class="MsoNormal" style="text-align: center;" align="center"><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">醃料</span></b><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">：</span></b></p>
<p style="text-align: center;">日本豉油 2茶匙</p>
<p style="text-align: center;">味醂 2茶匙</p>
<p style="text-align: center;">料理酒 2茶匙</p>
<p style="text-align: center;">糖 1茶匙</p>
<p style="text-align: center;"> 生粉 2茶匙</p>
<p style="text-align: center;"> </p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p class="MsoNormal" style="text-align: center;"><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">汁料</span></b><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">：</span></b></p>
<p style="text-align: center;">清水 200毫升</p>
<p style="text-align: center;">浸冬菇水 200毫升</p>
<p style="text-align: center;">日本豉油 3湯匙</p>
<p style="text-align: center;">清酒 2湯匙</p>
<p style="text-align: center;">味醂 2湯匙</p>
<p style="text-align: center;">糖 2茶匙</p>
<p style="text-align: center;"> 鰹魚粉 2茶匙</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/bookfair/candace/candace2.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p class="MsoNormal"><b><span style="font-size: 14.0pt;">做法</span></b><b><span style="font-size: 14.0pt;">：</span></b></p>
<p>1.雞脾肉切成一口大小，加醃料醃至少20分鐘。</p>
<p>2.冬菇去椗，切成小塊。</p>
<p>3.蓮藕、甘筍去皮，牛蒡洗淨，全部切小塊。</p>
<p>4.板蒟蒻用手撕成小粒，加少許鹽拌勻，備用。</p>
<p>5.煲內燒熱適量油，放入雞脾肉快炒至金黃色，再下冬菇、蓮藕、牛蒡，炒至材料稍為變色及軟身。</p>
<p>6.加入汁料拌勻，下板蒟蒻，蓋上煲蓋，煮滾後慢火煮約15分鐘，途中需不時攪拌。</p>
<p>7.吃時放上已烚熟的甜豆及甘筍作裝飾。</p>
<p> </p>
<p class="MsoNormal"><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">小貼士</span></b><b><span style="font-size: 14.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">：</span></b></p>
<p>牛蒡未煮前，可浸於水中，防止變色。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/bookfair/candace/candace5.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre><span style="font-size: 12.16px; line-height: 15.808px;">Candace的《和味。兩餐》，針對工作繁重又想食住家飯的朋友。書內分享了數十個食譜，都是省時易煮的和風菜式。 </span></pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p>身兼數職的Candace Ku，既是烹飪中心導師、自由撰稿人，又是食譜作家、料理造型師，而佔據她最多時間的，一定是飾演日本人太太，以及兩女之母這角色。但工作再忙，她仍能把家人照顧得妥貼，一日三餐不假手於人。時間是公平的，難道她每天只睡3小時？</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p class="MsoNormal" style="text-align: center;"> </p>
<p class="MsoNormal" style="text-align: center;"><b><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">耳濡目染成高</span></b><b><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">手</span></b></p>
<p>早上10時正，Candace已買好食材，精神奕奕地在拍攝現場等埋位。這位嫁了日本丈夫的香港女子，自少已是烹飪高手，「我小學已經開始煮飯了，六年級已炸雞翼請同學仔食！」原來她師承潮州籍的外婆，所以大路潮州家常菜到幾近失傳的家鄉名菜，Candace都食慣甚至略懂烹調竅門。婚後則鑽研日本料理，讓異鄉人丈夫，盡量嚐到家的味道。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"][wgt_flexslider_item item_type="image" video="" image="images/carmen/bookfair/candace/candace1.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<p>女煮人Candace身兼多職，但無損烹飪熱情。</p>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p>廚藝再了得，也不等於瞬間可以煮出一桌好菜。原來秘訣是識變通！例如一種主要食材，Candace稍加變化，便能煮出A和B兩道不同料理。料理A可以今晚享用，料理B則留待明天翻熱品嚐。這樣已省回烹煮一道菜的時間，味道又不重複，家人自然冇投訴。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p>以日本家庭常吃的晚餐親子丼為例，Candace會先將雞脾扒醃好、切好，然後取一部份配上雞蛋、洋蔥，煮成親子丼。餘下的雞脾扒會在翌日快炸成唐揚炸雞，因為已事先醃好，夠晒入味。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p class="MsoNormal" style="text-align: center;"> </p>
<p class="MsoNormal" style="text-align: center;"><b><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 新細明體; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">一料兩煮最省</span></b><b><span style="font-size: 16.0pt; font-family: '新細明體',serif; mso-bidi-font-family: 新細明體;">時</span></b></p>
<p>再考一考她，免治豬肉又如何煮成和味兩餐呢？她信心十足說：「部份免治豬肉可以用椰菜包裹，再以日式上湯燴煮，便是清甜健康的椰菜肉卷。還可以加一點蔥花和甘筍在豬肉內，增加口感。」其他免治豬肉可以搓成肉丸，再以中式咕嚕肉醬汁煎煮，隔天吃效果一樣好。</p>
<p> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"]{content}<p>看完Candace的分享及筑前煮Video，是否已信心十足，隨時學以致用呢？她的新書《和味。兩餐》將於七月頭推出，此書正是針對工作繁重又想食住家飯的朋友。書內分享了數十個食譜，都是省時易煮的和風菜式，大家可以繼續偷師！</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:9px"><em><strong>場地提供：Open Kitchen「煮場」</strong></em></span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p> </p>
<p>你或有興趣的「煮」題：</p>
<p><span style="text-decoration: underline;"><strong><a href="video/chinese/1158-gi-gi%E5%A7%90%E6%95%99%E6%95%B4-%E6%B2%99%E8%91%9B%E9%AE%AE%E8%9D%A6%E7%82%B8%E9%9B%B2%E5%90%9E-recipes-%E9%A3%9F%E8%AD%9C.html">Gigi姐教整 沙葛鮮蝦炸雲吞</a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="video/chinese/1187-%E5%90%8D%E5%BB%9A%E7%A7%81%E6%88%BF%E9%A3%9F%E8%AD%9C-%E9%AE%AE%E8%9D%A6%E8%92%B8%E6%B0%B4%E8%9B%8B-recipes-%E9%A3%9F%E8%AD%9C.html">名廚私房食譜 鮮蝦蒸水蛋</a></strong></span></p>
<p> </p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row]
2016/6/16 06:35:35
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