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年初五.........我維持年初四咁嘅樣
今年過年好唔一樣，過年無得買街邊臭豆腐
平時唔會望一眼嘅花車巡遊甚至煙花，今年無又覺得好似有點失落
無睇TVB好耐過年忍唔住朝早開電視等間屋有d熱鬧聲
其實我最想睇家有囍事，睇一世都唔會厭
已經第二年冇得落樓下睇舞獅
跟住我懶醒初一前炆定煲南乳齋煲，等初二、初三出完街夜晚加個肉就得
但包包初二開始聽到 "黃色塊皮煲"已經反白眼
你估我想咩！我夠想食埋先回家，你估我真係 奴隸獸界KOL
唯一同以往一樣，我都係滯滯地😅
祝各位…牛高馬大、如意吉祥
#圖文不符
南乳香
～蠔豉南乳粗齋食譜分享～
今日大年初三，
祝大家，
牛年大吉，情人節快樂🧧🧨🤗
去年過年前一刻回歸香港，
匆匆忙忙沒什麼凖備，
今年，
生活工作總算稍為穩定下來，
送鼠迎牛，
十年出外闖蕩後，
終於在香港，
整整齊齊過一個年。
年廿九開始，
因為香港至今沒晚市吃飯，
人人回家團年，
在超級擁擠的菜市場，
我們打仗般買到過年吃的材料，
接下來到花店機乎用搶的敏捷，
才帶得走一大把年花，
兩個人雙手雙肩差點連脚都用上，
一大堆年花，食材，人，
三合一連滾帶跑上了的士，
又不巧遇上少數生意好了便把困難時互相體諒忘記得一乾二淨的「負壓司機」，
趁我先下車，
對Kia 碎碎念抱怨路程短錢少東西多上車慢⋯
哈哈😄
很完整體驗，
在港過年的正正負負。
辛苦得來開心用，
花花草草，
搭上香港誠品買來的春聯，
一室喜氣，
Kia 還做了一鍋打從台灣嘗試到香港，
三年裡最滿意的南乳齋煲，
這是我兒時媽媽的味道，
從前她年三十到跨年前後做好一大煲，
就是一家人初一開始過年幾天，
減輕腸胃負擔的食糧，
Kia 為求做到我回憶裡的味道，
多番請教我大姐，
先浸再煎鄉下生曬蠔豉，
先浸再蒸厚實花菇，
還有我最愛的豆卜、生根...
足料下鍋，
年三十那個晚上，
一屋南乳香。
～ 蠔豉南乳粗齋食譜～
材料：
蠔豉 8隻
厚花菇 4朵
雲耳一兩
金針一兩
紹菜一棵
豆卜 12粒
生根 10粒
支竹 5支
粉絲 1扎
髮菜 少許
蒜頭 2瓣
醬料：
南乳 半罐
蠔油 2湯匙
咖啡糖 1茶匙
醬油 1/2 湯匙
開水 2碗
做法：
1. 前一晚花菇及蠔豉清水浸發，留菇水備用
2. 雲耳、金針、粉絲、髮菜、支竹分別煮前用溫水浸發，水倒掉
3. 豆卜、生根開水汆燙去油
4. 蠔豉煎至兩面金黃，備用
5. 花菇切片大火隔水蒸15分鐘
6. 紹菜洗淨切塊，熱油下鍋燒至半熟盛起
7. 中大火熱油起鍋爆蒜末，爆香南乳醬，下雲耳、金針、支竹兜炒
8. 下花菇、蠔豉、紹菜，豆卜、生根，加開水至半淹所有材料
9. 蓋上蓋燜20分鐘
10. 準備醬汁：蠔油、咖啡糖、醬油，拌炒均勻，再燜15分鐘至汁略稠即成！
11. 第二天可以加蔬菜再吃～ 更入味好吃！
Chinese New Years Family made 溫公南乳齋煲 Vegetarian Claypot. When I was young, this dish generally was way better tasting & smelling in Hong Kong, depending on school of training, but everyone then slacked off for a veggies dish. For this family recipe alone for example, one will prob not discover it outside due to several factors 🎊🎊🤔:
•It carries 黃耳/金耳, on top of 黑木耳 & 雲耳. Former is super expensive these days so restaurants won't put this in the dish at all
•甜竹 A Compressed type of Beancurd product, which was prevalent back in the days. In HK, 越華會 still uses this luckily, but that seems about it
•Fresh Lily Bulbs 鮮百合. 甘肅省蘭州百合 is priced thru the roof these days, as it already was thousands of years ago. Try not to put them into a vegetarian Claypot bowl 😂
•There is another seemingly 'discontinued' 紅白 colorful ingredient, which we used to put into this dish. But somehow just remembered we haven't eaten it since the 19th Century lol 😢
•蠔豉 Dried Oysters. For a Vegetarian recipe, the usage of Oysters is justified by a school of thought or urban legend, that when certain Buddhism practitioners were starving near the sea & couldn't find vegetables to eat.. They were given guidance to put a stick into the water, and whatever clings to it is edible for a vegetarian 😳 There's another version which said it was Mussels 淡菜, which might make more sense considering it's Chinese character peculiarly refers to a '菜 vegetable'. But myths are myths, it's not proven so don't shoot the messenger nor propagate it pls 👲🏻🙆🏻♂️ Better don't write unsubstantiated information as facts to pass it on...
#南乳齋 #粗齋 #新年菜#賀年餸菜#齋菜食谱
【南乳齋煲】大年初一 恭喜發財！
聽日大年初一，用新廚房同大家拜個早年！
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