關於 purple asparagus ，我們在網路上蒐集到這些相關的討論、資訊與評價

自从吃到 #金马伦 的 nen nen jagung 就是 牛奶玉米 以后，我就每个礼拜都预定 @baba veggie 的牛奶jagung， 结果现在我家每天吃的蔬菜几乎都是金马伦的啦，我不知道原来金马伦有种那么多的蔬菜水果，我一直以为只有jagung哈哈哈哈，btw 今天来个健康的salad... 你们喜欢可以找 baba veggie 真心推荐哦！

今天吃播吃新鮮沙拉！
你是否跟我一样，很怕去菜市场排队，现在我最厉害就是ONLINE买菜啦！
可以支持金马仑农民，又可以帮助这班年轻人实现梦想！
@Baba Veggie绝对是最佳的选择！

【喵迷们，吃沙拉啦！！】

喜欢蔬菜沙拉的喵迷们注意了！好康来了！！😎
今天要介绍的是【Online买新鮮蔬菜】的平台——Baba Veggie🥬🌽🥑🥒🌶🍆

他们有

🔴任选 6 样菜 RM42
🟡任选 8 样菜 RM52

1)奶白仔 Baby Naiver Pak
2)生菜王 Salad King
3)芥兰 Chinese Kale
4)菜心 Choy Sum
5)小白菜 Siew Pak Choy
6)番茄 Tomato
7)生葱 Spring Onion
8)香麦旦 Baby Romaine
9)灯笼椒 Capsicum
10)白萝卜 White Radish
11)珍珠茄 Eggplant
12)日本青瓜 Japanese Cucumber
13)佛手瓜 Chayote

🟢附加 Add On

1)玉蜀黍（白） White Corn RM6/ pcs
2)玉蜀黍（黄白) Yellow Corn RM5/ pcs
3)牛油果 Avocado RM18/kg
4)百香果 Passion Fruit RM16/ kg
5)雪莲果 Yacon RM12/ kg
6)番薯（黄） Sweet Potato (Yellow) RM10/ kg
7)番薯（紫） Sweet Potato (Purple) RM12/ kg
8)日本金瓜 Japanese Pumpkin RM15/ pcs
9)玻璃生菜 Iceberg Lettuce RM7/ pcs
10)包菜 Cabbage RM7/ pcs
11)鬼豆 French Bean RM7/ 500g
12)芦笋 Asparagus RM15/ 500g
芦笋 Asparagus RM28/ kg
13)小番茄 Cherry Tomato RM6.50/ 500g
14)冰菜 Ice Plant RM22/ 500g
冰菜 Ice Plant RM40 / kg
15)京白 Beijing Cabbage RM5/ 300g
16)芹菜 Celery RM5/ 200g

💥注意注意！好康就在这里！💥

只要在直播下单的朋友，Baba Veggie会送出大礼🥰

🌽10 条白玉蜀黍 送 1 条白玉蜀黍
🌽买上 RM 50 送 1 条 白玉蜀黍
🌽买上 RM100 送3 条白玉蜀黍

点击下单Website ：https://m.facebook.com/babaveggie/

🚚 直播间下单的话最新的Delivery rate是：
雪隆区内RM100 以下➡️ RM9
雪隆区内RM100 -150 - ➡️ RM 5
雪隆区内超过RM150 ➡️免运输费

* 送货日期 每逢星期一和星期五

【联系 baba veggie】
☎️: 0165909920
0192108933
WhatsApp📲 :
http://wasap.my/60165909920
http://wasap.my/60192108933

How many CNY Yee Sang have you had so far? 🎉🎉

I just did mine in a healthy way at 紫藤茶原 Purple Cane Tea Restaurant! CNY feasting in Purple Cane is definitely less sinful because of the core principle it holds: Less oil, less sugar, less salt and less seasoning. 💕

I love how each auspicious dish is creatively crafted to deliver delicious flavours while infused with tea health benefits.

Our palate is opened with a refreshing tang from the passion fruit sauce in Yee Sang, then tickled with a spicy-sweet ginger chicken and followed by biting pleasure from the crunchy prawns with chicken floss and asparagus with almond slices. The finale of the meal is the unpretentious smooth and robust 2011 Puer Tea. So, why not make your CNY special this year and enjoy a unique culinary experience through tea?

If you're looking for gifts for tea connoisseurs, the Blissful Harmony Celadon Porcelain Tea Gift Set (富贵满堂汝瓷茶壶茶礼) is probably the best affordable gift you can find in town! The set includes Celadon Porcelain Teapot & 2 Teacups and 2 pcs Mini Fortune Ripe Puer Tea Cubes, priced at only RM49.90 🎉 What a steal! ✨

*Full menu of TEALICIOUS Imperial Blessing Prosperity Tea Sets (順豐團圓飯套餐) and gift boxes / hampers are available on www.tearestaurant.com.my 💕

Food in frame:
✨ Health-Tea-Licious Salmon Yee Sang with Passion Fruit Sauce (Green Tea) (七彩顺丰捞鱼生)
✨ Steamed Kampung Chicken with Ginger Paste (Jasmine Tea) (茉莉姜香胜利鸡)
✨ Deep Fried Cereal Prawn with Chicken Floss (Longjing Green Tea) (龙井金胚吉利虾)
✨ Sautéed Asparagus with Almonds (Tie Guan Yin) (观音杏香幸福笋)
✨ 2011 Zheng He Ee Hao Ripe Puer (2011年郑和贰号普洱茶)

📌 Location: Purple Cane Tea Restaurant, The Gardens, KL

Angel Hair with Asparagus, Prawn and Squid in Tom Yum Sauce and Purple Sweet Potato Soup
#相機食先 #instafood #foodporn #food #hkig #hkiger #hkfood #hkfoodie #hkfoodblogger #foodiehk #hkfoodporn #hkfoodstagram #kefu_kwuntong #kwuntong #觀塘 #bellashinehk @ BELLA SHINE

買 Cuisinart美膳雅 美味蒸鮮鍋 按這裡→ https://lihi1.com/mZoBU

蒜泥白肉
材料：
五花肉 1200公克/ pork belly 1200g
薑片 20公克/ginger 20g
米酒 2大匙/cooking rice wine 2tbsp.
調味料：
蒜泥 50公克/garlic 50g
蔥花 20公克/scallion 20g
醬油膏 150公克/thick soy sauce 150g
涼開水 50公克/water 50g
細砂糖 2茶匙/sugar 2tsp.
香油 1大匙/sesame oil 1tbsp.
作法：
1.五花肉放入不鏽鋼蒸盤中，擺上薑片、淋上米酒。
2.蓋上鍋蓋後設定[肉類]、調整時間為59分59秒。
3.所有調味料材料拌勻成蒜泥醬。
4.待時間完畢之後，取出五花肉切片，搭配蒜泥醬沾食即可。

鮮蝦粉絲煲
材料
A
冬粉 6捆 glass noodles 6pcs
鮮蝦 12尾 shrimps 12pcs
B
鹽 2茶匙 salt 2pcs
醬油 100公克 soy sauce 100g
熱開水 1500ml hot water 1500ml
C
蒜末 30公克 garlic 30g
薑末 15公克 ginger 15g
辣椒末 15公克 chili 15g
沙茶醬 100公克 Sa cha paste 100g
醬油膏 4大匙 thick soy sauce 4tbsp.
米酒 2大匙 cooking rice wine 2tbsp.
水 50ml water 50ml
作法
1. 冬粉放入蒸鮮鍋玻璃盆中，加入鹽、醬油與熱水，將冬粉拌開浸泡30分鐘。
2. 鮮蝦剪去頭刺、腳，再從背上剪開去除腸泥。
3. 將所有材料C混合均勻成淋醬備用。
4. 將吸飽湯汁的冬粉剪短，再放上鮮蝦與作法3的淋醬。
5. 放上蒸鮮鍋，水盆裝水再蓋上鍋蓋，選取(海鮮功能)蒸20分鐘。
6. 蒸好後撒上蔥花即可。

蒸魚
材料
鮮魚 1尾 fish 1
蔥段 40公克 scallion 40g
薑片 20公克 ginger 20g
醬油 2大匙 soy sauce 2tbsp.
米酒 1大匙 cooking rice wine 1tbsp.
薑絲 40公克 ginger 40g
辣椒絲 20公克 chili 20g
鮮香菇絲 50公克 shiitake mushroom 50g
蔥絲 適量 scallion
作法
1. 魚背劃刀，熟得更快。
2. 玻璃蒸鍋裡先放入蔥段、薑片。
3. 放上魚，再加入醬油、米酒、薑絲、辣椒絲、鮮香菇絲。
4. 蓋上玻璃蓋，設定海鮮模式、蒸20分鐘。
5. 取出放上蔥絲及即可。

櫻花蝦米糕
材料
長糯米 4杯 Glutinous rice 4cup
肉絲 300公克 pork 300g
蔥油 4大匙 shallots oil 4tbsp.
泡發香菇絲 80公克 shiitake mushroom 80g
調味料
醬油 2大匙 soy sauce 2tbsp.
鹽 1茶匙 salt 1tsp.
糖 1茶匙 sugar 1tsp.
白胡椒粉 1茶匙 ground white pepper 1tsp.
作法
1. 長糯米泡水約1小時，讓糯米吸飽水分。
2. 將長糯米水分瀝乾，放入蒸鮮鍋中。
3. 將所有調味料、肉絲、香菇絲拌勻。
4. 蓋上鍋蓋，蒸約30分鐘。(穀類模式)
5. 打開鍋蓋拌勻。
6. 加入櫻花蝦 (櫻花蝦 50公克/sergestid Shrimp 50g)，再蒸10分鐘，就可以起鍋囉。

氣蒸雞
材料：
A
全雞 1隻/ chicken 1
蒜仁 40公克/garlic 40g
蔥段 40公克/scallion 40g
薑片 30公克/ginger 30g
B
高麗菜 適量/ cabbage
綜合蔬菜 適量/ vegetables
醃料：
蠔油 2大匙/ oyster sauce 2tbsp.
醬油 2大匙/ soy sauce 2tbsp.
鹽 1茶匙/salt 1tsp.
白胡椒 1/2茶匙/ ground white pepper 1tsp.
作法：
1.將雞與其餘材料A、醃料混合，按摩均勻醃漬，放入冰箱冷藏3小時至入味、上色。
2.蒸鮮鍋底部先放上高麗菜，再把雞放上去，再依喜好加綜合蔬菜放在周圍，蒸50分鐘即可。

清蒸蔬菜
材料
紅甜椒 1/2顆 red pepper 1/2
黃甜椒 1/2顆 yellow pepper 1/2
蘆筍 500公克 asparagus 500g
玉米筍 150公克 baby corn 150g
油醋 適量
作法
1. 玻璃蒸鍋中中放入蒸架，再放上所有蔬菜。
2. 蓋上玻璃蓋，設定蔬菜模式、蒸8分鐘。
3. 打開鍋蓋，淋入油醋拌勻即可。

三色蛋
材料
雞蛋 5顆 egg 5
皮蛋 3顆 century egg 3
鹹蛋黃 4顆 salted duck egg yolk 4
米酒 1大匙 cooking rice wine 1tbsp.
鹽 1/4茶匙 salt 1/4tsp.
水 50ml water 50ml
作法
1. 取不鏽鋼保鮮盒，裡側均勻塗上油，再放上一張烤焙紙。
2. 放入切小塊的皮蛋、鹹蛋黃。
3. 雞蛋先取走2顆蛋黃拌勻備用
4. 其餘蛋液加入鹽、米酒、水拌勻，再倒入作法2的保鮮盒中。
5. 將作法4放入玻璃蒸鍋中，捨定手動模式蒸約20分鐘。
6. 蒸好後，再淋入作法3的蛋黃液，繼續以手動模式再蒸約5分鐘。
7. 取出放置完全冷卻，再脫模切片即可。

雞湯
材料：
雞肉塊 1200g chicken
市售中藥包 1包 chinese herbal pouch
紫山藥 350g purple yam
薑片 30g ginger
米酒 50cc cooking rice wine
水 1200cc water
鹽 2tsp salt
作法：
1.起一鍋水滾後將雞肉塊放入汆燙，待水再度滾起後將雞肉撈出洗去血水浮末。
2.將蒸鮮鍋的水箱裝滿水並放置好，玻璃蒸鍋中將汆燙好雞肉放入，接續放入山藥塊、中藥包、薑片、米酒，並倒入水。
3.設定[手動設定]至60分鐘，待時間完畢後水箱再加滿水，再設定30分鐘，起鍋前加入鹽調味即可。
-

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Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

-------------------------------------------------------------------------------------------------------------------------
●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

[速水もこみち流] #29 エスニック風海老と彩り野菜のバジル炒め

【材料/分量】※4人分
海老/8尾
酒/大さじ1
紫玉ねぎ/1/2個
パプリカ(赤・黄)/ 各1/2個
アスパラ/ 2本
ヤングコーン(水煮)/ 3本
袋たけ(水煮)/4個
カー(タイ生姜、せん切り)/1片分
バジル/適量
サラダ油/大さじ1
A）ーーーーーーーーーーーーーー
塩・こしょう/各少々
ガラスープの素/小さじ1
ナンプラー/大さじ2
しょうゆ/大さじ1
酒/大さじ1

【調理工程】
① 海老は塩水で洗って背ワタを取り、尾を残して殻をむいて、包丁で背を開き、酒を加えた熱湯でさっと塩茹でし、ザルにあける。

② 紫玉ねぎは厚めにスライスし、 パプリカ・アスパラは乱切り、ヤングコーン・袋たけは縦2等分に切る。

③ フライパンにサラダ油を熱し、②を炒め、茹でた海老、カー、Aを加え炒め合わせる。

④ バジルを粗く刻んで③に加えて 全体を絡め、器に盛り付ける。

ーーーーーーーーーーー
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https://www.instagram.com/mocomichi_hayami/

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http://www.mocomichihayami.jp/

#エスニック　#エビ　#カンタン　

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