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材料表／文字食譜 http://www.beanpanda.com/143844
長柏小型研磨機 https://click.alibaba.com/rd/0p8gcuh5
我覺得秋梨膏比較像現代的止咳糖漿，味道類似川貝枇杷膏，以秋梨為主要原料，配以止咳、去痰、潤肺的中藥材，熬製作藥膳食療的飲品。
秋梨膏以寒性食材為主，寒咳、脾胃虛寒軟便的朋友，就不適合食用了，生病了還是要看醫生噠。經常說話，咽喉乾燥，沖泡一杯溫水喝下，暖暖潤喉好舒服。
#秋梨膏
#降秋燥
While everyone was feasting and sipping champagne 🥂, I was trying many remedies to nurse my nasty cold 🤒. From Manuka honey 🍯 to liquorice Nin Jiom Pei Pa Koa Loquat Cough Sore Throat Syrup 京都念慈菴川貝枇杷膏 . And another remedy that is unknown to me, taught and bought by a friend. 止咳良方【川贝炖雪梨】Bulbus Fritillaries Cirrhosea flower seeds.
Ibdid a little googling and found out, they are seeds from flowers grown in Sichuan.
The dry bulb of the perennial herbaceous
collected in summer and autumn or when snow melts.It has lightly bitter taste.
It ckears and resolves heat-phlegm, moisten and resolve dry-phlegm, stop cough, dissipate nodulation and resolve swelling. Fritillaria (know as chuan bei in Chinese) is a bulbous flowering plant often used in Chinese medicine to treat coughs or other lung conditions. According to traditional Chinese medicine, this compound is “cooling” and affects the “heart and lung meridians.” It is typically used to moisten dry mucous membranes, loosen phlegm, and suppress coughing.
So this is it. Pounded them and added them into the pear and steamed. Recipe : https://m.bilibili.com/video/av7481727.html
Thanks Ai Lyn. #plantbased #herbs #on#pear#on#pottery #picoftheday
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我覺得秋梨膏比較像現代的止咳糖漿，味道類似川貝枇杷膏，以秋梨為主要原料，配以止咳、去痰、潤肺的中藥材，熬製作藥膳食療的飲品。
秋梨膏以寒性食材為主，寒咳、脾胃虛寒軟便的朋友，就不適合食用了，生病了還是要看醫生噠。經常說話，咽喉乾燥，沖泡一杯溫水喝下，暖暖潤喉好舒服。
#寒咳不適用
#滋潤咽喉
韓式辣拌冷麵 Korean Spicy Cold Noodles 비빔냉면
Ingredients:
Korean Buckwheat Noodles - 2 Portions
Boiled Egg - 1 Pcs
Cucumber (Sliced) - 1/2 Pcs
Korean Pear (Sliced) - 1/4 Pcs
Toasted Sesame Seeds (Grated) - 1/2 Tbsp
Lettuces and Perilla Leaf - A Few
Spicy Noodle Sauce Ingredients:
Korean Hot Pepper Flakes - 3 Tbsp
Korean Corn Syrup - 2.5 Tbsp
Korean Soy Sauce - 2 Tbsp
White Vinegar - 1.5 Tbsp
Minced Garlic - 1 Tbsp
Sesame Oil - 1 Tbsp
Sugar - 1/2 tsp
Korean Pear (Grated) - 1/4 Pcs
Pickled Radish Ingredients:
Radish (Sliced) - 90 g
White Vinegar - 1.5 Tbsp
Sugar - 1.5 Tbsp
Salt - 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Prepare the pickled radish. Marinate the sliced radish for 30 minutes and then dried with kitchen towel.
2. Add salt to the sliced cucumbers. Dry it with kitchen towel after 10 minutes.
3. Prepare a mixing bowl, mix all the seasoning paste ingredients all together.
4. Prepare a pot of hot water. Cook the Korean buckwheat noodles for 2.5 minutes.
5. Remove the noodles from heat and put under ice water. After cooling down, sieve out the water.
6. Put noodles into a big noodle bowl. Add the spicy noodle sauce, pickled radish, cucumber, boiled egg, toasted sesame seeds, lettuces and perilla Leaf.
Enjoy
【韓式辣拌冷麵】
材料：-
韓國乾蕎麥麵.............2人份
白烚雞蛋(切半)..........1隻
小黃瓜(切片).............1/2條
韓國水梨(切片)..........1/4個
已烤白芝麻(磨粗粉)..1/2湯匙
生菜&芝麻葉..............適量
調味辣醬：-
韓國辣椒粉.................3湯匙
粟米糖漿.....................2.5 湯匙
韓國醬油.....................2 湯匙
白醋.............................1.5 湯匙
蒜蓉.............................1 湯匙
麻油.............................1 湯匙
糖.................................1/2茶匙
韓國水梨(磨蓉)...........1/4個
醋漬蘿蔔材料：-
白蘿蔔(切片)..............90g
白醋............................1.5湯匙
砂糖............................1.5湯匙
鹽................................1/4茶匙
做法：-
1. 將醋漬蘿蔔材料之白醋、砂糖和鹽混合拌勻，然後加入白蘿蔔片，醋漬30分鐘，拿出瀝乾備用。(可隨個人喜好加入少量辣椒粉拌勻，這樣可使顏色更漂亮。)
2. 小黃瓜片加入1/4 鹽拌勻，醃漬10分鐘至軟身，用廚紙或棉布吸去多餘水分，瀝乾備用。
3. 把所有調味辣醬材料混合拌勻備用。
4. 韓國乾蕎麥麵滾水下鍋，煮2分30秒拿出，然後泡冰水至冷卻，拿出瀝乾放在碗裡。
5. 然後加入調味辣醬、醋漬蘿蔔、小黃瓜、韓國水梨片、白烚雞蛋、白芝麻粉、生菜、芝麻葉，最後加入少許麻油便可。
韓式烤L.A.牛肋骨 Korean BBQ Beef Short Ribs
Ingredients:
Beef short ribs - 3 Pcs
Sauce Ingredients:
Korean soy sauce ------ 3 Tbsp
Honey ------------------------ 1.5 Tbsp
Minced garlic ------------ 1 Tbsp
Sesame oil ---------------- 1 Tbsp
Corn syrup ---------------- 1 Tbsp
Soju --------------------------- 1 Tbsp
Black pepper powder - 1/2 tsp
Grated onion -------------- 1/2 pcs
Pear juice ------------------- 1/3 Pcs
Chopped scallions ----- 1/2 Stalk
YouTube:@Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Put the beef short ribs into clear water for 1 hour to clean the blood and dirt. Then dry it with a kitchen towel.
2. Prepare a mixing bowl. Put all sauce ingredients together and mix well.
3. Marinate the beef short ribs for at least 2 hours.
4. Heat up a frying pan with a small amount of oil.
5. Grill the beef short ribs until cooked through.
Enjoy!!
【韓式烤L.A.牛肋骨】
材料：-
L.A.牛肋骨/牛仔骨.....3塊
醬汁材料：-
韓國醬油.....................3湯匙
蜜糖/蜂蜜 ..................1.5湯匙
蒜蓉.............................1湯匙
麻油.............................1湯匙
玉米糖漿......................1湯匙
燒酒/真露.....................1湯匙
黑胡椒粉......................1/2茶匙
洋蔥蓉..........................1/2個
梨汁..............................1/3個
蔥碎 .............................1/2棵
做法：-
1. L.A. 牛肋骨/牛仔骨泡在清水中1小時以去除血污，拿出瀝乾備用。
2. 將所有醬汁材料混合拌勻，然後與L.A. 牛肋骨/牛仔骨醃味至少兩小時。(如時間許可醃過夜更佳)
3. 熱油鍋下已醃入味之L.A. 牛肋骨/牛仔骨烤熟便可。
Bulgogi Jungol 불고기전골
Ingredients:
Dried anchovies and kelp stock ------- 650 ml
Thinly sliced beef ----------------------------- 370 g
Enoki mushroom ----------------------------- 100 g
Oyster mushroom ---------------------------- 100 g
Perilla Leaf --------------------------------------- 6 Pcs
Napa cabbage --------------------------------- 4 Leaf
Korean glass noodle ----------------------- 1 Bunch
Leek ------------------------------------------------ 1 Stalk
Onion ---------------------------------------------- 1/4 Pcs
Marinade:
Minced Garlic -------------------------- 4 Cloves
Pear Juice ------------------------------ 2.5 Tbsp
Korean Soy Sauce ------------------ 2 Tbsp
Corn syrup ----------------------------- 1 Tbsp
Sesame oil ----------------------------- 1 Tbsp
Black pepper -------------------------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit @Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Mix the marinade well. The marinate the beef for 30 minutes or more.
2. Prepare a cooking pot. Arrange all the vegetables, mushrooms and beef into the cooking pot.
3. Pout the dried anchovies and kelp stock in the pot and bring it to boil.
Enjoy
「韓式蔥香烤牛肉鍋」
材料：-
昆布魚乾湯.........650ml
火鍋牛肉片.........370g
金菇.....................100g
秀珍菇.................100g
芝麻葉(切半).......6片
大白菜(切塊)......4片
韓式粉絲(浸軟)...1束
大蔥(切幼絲).......1棵
大蔥(切粗條).......1/2棵
洋蔥.....................1/4個
醃料：-
蒜蓉.....................4瓣
梨汁.....................2.5湯匙
韓式醬油.............2湯匙
粟米糖漿.............1湯匙
麻油.....................1湯匙
黑胡椒粉..............1/4茶匙
做法：-
1. 將火鍋牛肉片與醃料混合拌勻，醃30分鐘或以上（醃過夜味道更佳)。
2. 把所有蔬菜、已醃入味之牛肉片(可隨個人喜好加入適量已炒香白芝麻)、大蔥絲放入鍋內，然後注入昆布魚乾湯煮至沸騰，把材料煮熟便可。
