Chinese Chives Flatbread 蔥油餅 (細香蔥)

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Home Made Food Recipes 中西食譜




 

做蔥油餅要用半燙麵，就是 60 度 C 的溫水和中筋麵粉。蔥油餅可以做得很樸素，也可以煎蛋皮、或加入其他材料做成豐盛大菜。

Put two cups of all-purpose flour into a wok. Mix up one cup of 140 F degree warn salt water (just a little bit of salt). Pour the warm salt water over the flour in the wok.

麵粉和水的比例是 2 : 1，就是兩杯的麵粉加一杯的溫水調麵糰。溫水必須另外和鹽先調好 (鹽是水的 1/50，一點點鹽即可)，再倒進麵粉盆內。

Mix and knead the dough until it is smooth and there is no flour on the table or hands.

 

將麵糰和到三光：手光，盆光，桌面光 (就是麵團平滑、桌面和手上都沒有麵粉) 為止。將麵團放到一個有蓋的鍋內，或用濕布/塑膠袋蓋上，醒 10 分鐘。拿出來再揉 10 分鐘，放回盆內醒 20 分鐘，拿出來揉 10 分鐘，放回去醒 30 分鐘 (共三次)，再揉 10 分鐘，

Put the dough in a wok and cover it with a lid (or cover with a plastic bag/wet towel) for 10 minutes. Take the dough out, knead it for 10 minutes, put the dough back to the wok for another 20 minutes and cover, take the dough out, knead for 10 minutes, put it back for another 30 minutes.

然後放進塑膠袋內，室溫醒一夜 (若時間趕，不放隔夜，現做亦可)。麵團放塑膠袋內時，必須用甩的方式封口，留空氣在袋內 (如圖示)。

Finally, take the dough out, knead for 10 minutes, put the dough in a plastic bag overnight to rise (room temperature, don't put it in the refrigerator). Suspend the plastic bag by the corners and twirl so that air is trapped in the bag with the dough. (You can make the bread now if you don't want to wait until tomorrow).

第二天拿出麵團後，揉 10 分鐘，再搓成長條狀，手揪出小塊麵團 (看你要做幾張餅)， 然後桿成薄麵皮。

Take the dough out of the bag the second day, knead it for 10 minutes. Roll it out to a long thin roll. Cut (or hand divide) it into several small dough rolls (depends on how many flatbreads you want to make). Roll it flat and thin like a taco, put a little bit of vegetable (or peanut) oil on the bread, spread the oil evenly, sprinkle a little bit of salt, spread it evenly and then add some Chinese chives.








麵皮上放少許油 (花生油、香油、蔬菜油、甚至豬油皆可) 抹勻，灑一點鹽 (或加一點白胡椒粉) 抹勻，加蔥花，捲起成團，壓平，再桿成麵皮，









Fold it as the photos show. Make it into a ball. Press it flat and then roll it to a flatbread again.








捲的方法有以下幾種，可隨意創作，不拘形式。









第一種如圖示折成方形，手捏成圓球，壓一下，桿平成薄麵皮，再煎：
















 
熱鍋放油，用小火，輕轉麵皮，慢慢煎成兩面金黃即可。

Heat wok, add a little bit of oil, fry it on both sides until light brown with low heat. Serve it when it is hot.

















There are several different ways to fold the bread. you can also create your way to play with it. The second way to fold the bread:









第二種捲法是灑完蔥的麵皮邊緣劃一刀，向旁邊捲起成傘狀，兩端一扭捏成團，中間一壓，桿平再煎 (請見照片)。




 

The third way to fold the bread:








第三種捲法是從自己的「對面」向面前捲，成長條狀，捲時每一段都要捲緊，然後分段捏拉成長蛇形，盤成同心圓，中間一壓，桿平煎黃。

You also can make a flatbread with eggs. Simply add one spoon of egg liquid to the hot oil pan, make a thin flat egg patty, cover with the fried flatbread till it is done. Serve folded or flat.








老實說，麵團揉和醒得好不好，比較影響 Q 度和口感，如何捲法不是很重要。也可以做成蔥油蛋餅：蛋液先在碗裡打好，舀一湯匙蛋液入熱油鍋，把蔥油餅覆上，煎好後對折、或捲起來吃都可以。蛋餅裡也可以加蔬菜或肉類，就是很豐盛的一餐了。




 

Fried Rice with Eggs 蛋炒飯

Chinese recipes 中西食譜

Although Chinese dishes are delicious and famous overseas, the ingredients and materials are hard to get outside Chinatown. Therefore, I may revise the recipe or use local materials to make it easier for my non-Chinese friends.










Fried rice with eggs is one of the dishes that benefits from local ingredients and is easy to cook.








First of all, scramble eggs (of course), you can also add some green onions or garlic (according to taste).








Heat the pan, and add some peanut oil after the pan is hot (scrambled eggs need a little bit more oil). Add a little bit of salt to the oil, put liquid eggs into the hot oil and scramble them. Add rice when the eggs are half cooked. Stir them together. It is done when the rice is hot.







you also can add any vegetables, such as tomatoes, green/yellow/red sweet pepper into the rice for color. It can be shrimp, ground beef/pork/goat/chicken fried rice too. Simply fry shrimps or ground meat before you add rice in the pan.







































The cooked rice used (to make the fried rice) must be kept overnight so that the rice is harder, dryer and every piece of rice is separate and not too sticky.

If you don't have a rice cooker, an ordinary pot also can cook rice pretty well.








Pour brown or white rice into the pot, add cool water until it is up to the level half way between your first and second finger joints of your index finger, cover with lid and boil it with high heat, turn down the heat to median after it is boiling and cook it till dry. The total time is about 30-40 minutes.








Avoid, as far as possible, opening the lid during boiling or after the rice is done. Leave the cover on the pot until the rice is cool. If you want to use this rice to cook the fried rice, you need to leave the rice overnight so that the rice is dryer.

Now, you can have your fried rice with some salad, fruit, sweetheart egg or other dishes (i.e., Grilled Salmon) as an easy, pretty and healthy meal.

















雖說中國菜在海外知名，但許多材料卻不是每一個國家或地區，都容易取得，當然我們可以去中國城採購，但對外國人、或離城市遙遠的人來說，就不是非常方便了。因此一直希望能利用當地現有、普通、且價廉的食材，改良做法，讓美味的中國菜，能更普及。

先說炒飯吧。每個外國朋友都說好吃，甚至有到中國大陸和台灣，吃遍美食的人，到最後說最想念的是我的炒飯。這份蛋炒飯，是家父常年的早餐，可以根據時令，變化內容，因此很適合在海外各地操作。

首先，炒飯用的飯，必須隔夜，不能太新鮮、濕黏，要粒粒分明才好吃。

炒蛋的油要多一些。我們是用耐高溫的花生油，鍋熱之後才倒油，加一點鹽，等油熱的時間可以打蛋，蛋裡可加點蔥花 (不吃的可不加)，油熱後，倒入蛋液，如果你要吃稀嫩一點的蛋，就把火關小，如果你希望飯粒沾滿蛋液，則此時就可以倒入冷飯同炒，否則等蛋半熟後再加入冷飯同炒，兩三分鐘飯熱後，即可關火。

如果蛋炒飯要更精緻，則可以在蛋炒好後先盛起，再起油鍋，炒其他菜，例如番茄，因為番茄會出水，因此也要在炒好之後，另外盛起，然後可以炒青、紅、黃、橘甜椒，增加色澤。我這粗人當然沒這麼細緻，每炒一道菜都另起油鍋，而是蛋炒到半熟就一起下鍋啦。至於蔬菜 (例如甜椒、青菜)，則根本不炒，只在炒飯全部完成後，灑在上面，裝飾用。

等所有的菜都炒完盛起，再用很少的油 (甚至不用油) 炒冷飯，然後把菜或蛋加入同炒即可。若你要吃蝦仁蛋炒飯，則在炒蛋盛起後炒蝦仁，然後把炒蛋和飯加入同炒即可。羊肉、牛肉、雞肉炒飯相同，本文圖片裡用的是絞山羊肉加蔥、薑、蒜、醬油，大蒜連皮小火爆香，撿出蒜皮，再倒入絞肉炒熟。








好啦，可以吃飯囉，這道炒飯，加生菜沙拉、水果，和烤鮭魚，通常就是我們待客的菜了。