材料 : 小白菜，豆根调味料 : 耗油，麻油，花雕酒
*****************************
做法 :
1. 小白菜过热水
2. 热锅，用耗油，麻油，花雕酒把小白菜一起快炒
3. 把少许署粉洒在豆根上，炸直金黄色起锅，待用
4. 耗油，水，麻油，花雕酒去煮它...再把之前炸好的豆根放下去，快炒起锅
skip to main |
skip to sidebar
蛋糕粉类 :
抹荼粉 = green tea powder
馬蹄粉 = water chestnut flour
葛粉 = arrowroot flour
杏仁粉 = almond flour／almond mieal
海苔粉 = ground seaweed
涼粉／仙草 = grass jelly
椰絲／椰茸／椰子粉 = desiccated coconut／shredded coconut果子凍／果凍粉 = jelly
魚膠粉／吉利丁／明膠 = gelatine sheets／powdered gelatine 菜燕／燕菜精 = agar powder
白礬 = alum
硼砂 = borax
石膏 = gypsum
鹼水/ 碳酸钾 = alkaline water／potassium carbonate
食用色素 = food colouring
香草豆／香草莢／香草片 = vanilla bean／vanilla pod
香草精／雲尼拉香精 = vanilla extract／vanilla essence
香草粉 = vanilla powder
班蘭粉 = ground pandan／serbok daun pandan
班蘭精／香蘭精 = pandan paste／pasta pandan
玫瑰露／玫瑰露精 = rosewater／rosewater essence essence
皮屑 = grated zest／grated rind
抹荼粉 = green tea powder
馬蹄粉 = water chestnut flour
葛粉 = arrowroot flour
杏仁粉 = almond flour／almond mieal
海苔粉 = ground seaweed
涼粉／仙草 = grass jelly
椰絲／椰茸／椰子粉 = desiccated coconut／shredded coconut果子凍／果凍粉 = jelly
魚膠粉／吉利丁／明膠 = gelatine sheets／powdered gelatine 菜燕／燕菜精 = agar powder
白礬 = alum
硼砂 = borax
石膏 = gypsum
鹼水/ 碳酸钾 = alkaline water／potassium carbonate
食用色素 = food colouring
香草豆／香草莢／香草片 = vanilla bean／vanilla pod
香草精／雲尼拉香精 = vanilla extract／vanilla essence
香草粉 = vanilla powder
班蘭粉 = ground pandan／serbok daun pandan
班蘭精／香蘭精 = pandan paste／pasta pandan
玫瑰露／玫瑰露精 = rosewater／rosewater essence essence
皮屑 = grated zest／grated rind
干果/果脯
腰子豆／腰果／腰果仁／介壽果 = cashew nut
花生 = peanut
瓜子／南瓜子 = pepitas / dried pumpkin seeds
崧子／松子仁 = pine nut
栗子 = chestnut
干粟子 = dried chestuts
核桃／核桃仁／合桃／胡桃 = walnut
杏仁／杏仁片／扁桃 = almond
北杏／苦杏仁 = apricot kernel / bitter almond
南杏 = apricot kernel
榛果／榛仁 = hazelnut / filbert / cobnut
開心果 = pistachio
堅果／澳洲堅果／澳洲核桃 = macadamia / california nut
山胡桃／胡桃 = pecan
石鼓仔／馬加拉／油桐子 = candlenut / buah keras
白果／銀杏 = ginkgo nut
罌粟子 = poppy seed
亞答子 = atap seed
乾椰絲 = dessicated coconut
龍眼乾／龍眼肉／桂圓／圓肉 = dried longan
葡萄乾 = raisin / dried currant
無花果乾 = dried fig
柿餅 = dried persimmon
桃脯 = dried peach
杏脯 = dried apricot
蘋果脯／蘋果乾 = dried apple
蜜漬櫻桃／露桃／車梨子= glace cherry／candied cherry
蜜漬鳳梨 = glace pineapple／candied pineapple
糖水批把 = Loquats in syrup
杏子酱= Apricot jam
杏桃果膠 = apricot glaze
水蜜桃罐頭 = peaches in syrup
切片水蜜桃罐頭 = sliced peaches in syrup
綜合水果罐頭 = cocktail fruit in syrup
腰子豆／腰果／腰果仁／介壽果 = cashew nut
花生 = peanut
瓜子／南瓜子 = pepitas / dried pumpkin seeds
崧子／松子仁 = pine nut
栗子 = chestnut
干粟子 = dried chestuts
核桃／核桃仁／合桃／胡桃 = walnut
杏仁／杏仁片／扁桃 = almond
北杏／苦杏仁 = apricot kernel / bitter almond
南杏 = apricot kernel
榛果／榛仁 = hazelnut / filbert / cobnut
開心果 = pistachio
堅果／澳洲堅果／澳洲核桃 = macadamia / california nut
山胡桃／胡桃 = pecan
石鼓仔／馬加拉／油桐子 = candlenut / buah keras
白果／銀杏 = ginkgo nut
罌粟子 = poppy seed
亞答子 = atap seed
乾椰絲 = dessicated coconut
龍眼乾／龍眼肉／桂圓／圓肉 = dried longan
葡萄乾 = raisin / dried currant
無花果乾 = dried fig
柿餅 = dried persimmon
桃脯 = dried peach
杏脯 = dried apricot
蘋果脯／蘋果乾 = dried apple
蜜漬櫻桃／露桃／車梨子= glace cherry／candied cherry
蜜漬鳳梨 = glace pineapple／candied pineapple
糖水批把 = Loquats in syrup
杏子酱= Apricot jam
杏桃果膠 = apricot glaze
水蜜桃罐頭 = peaches in syrup
切片水蜜桃罐頭 = sliced peaches in syrup
綜合水果罐頭 = cocktail fruit in syrup
蛋糕材料 :
牛油／奶油 = butter
軟化牛油 = soft butter
瑪琪琳／黄油 = margarine
起酥油／起酥瑪琪琳 = pastry margarine
豬油／白油 = lard / cooking fat
酥油／雪白奶油 = shortening
硬化椰子油 = copha
椰油 = Creamed Coconut
烤油 = dripping
牛油忌廉 = butter cream
淡忌廉 = light cream／coffee cream
鮮奶油／忌廉／鮮忌廉 = cream／whipping cream
酸奶油／酸忌廉／酸奶酪／酸乳酪 = sour cream
酸奶 = butter milk
牛奶／鮮奶／鮮乳 = milk
奶粉 = powdered milk / milk powder
花奶／淡奶 = evaporated milk
煉奶 = condensedmilk／sweetened condensed milk
起士／起司／芝士／乳酪／奶酪／乾酪／乳餅 = cheese
起司粉 = powdered cheese
奶油起司／芝士忌廉／奶油乳酪／凝脂乳酪 = cream cheese
瑪斯卡波尼起司 / 義大利乳酪 = mascarpone cheese
優格／乳果／酸奶／酸乳酪 = yoghurt
優酪乳 = yoghurt drink／drinking yoghurt
麵包／麵飽 = bread
土司麵包／吐司 = toast
法式吐司 = french toast
裸麥麵包 = rye bread
派／批 = pie
塔／撻 = tart
凍派／凍批 = cream pie
蛋塔 = egg tart / custard tart
法式蛋塔 = quiche lorraine
戚風蛋糕 = chiffon cake
海綿蛋糕 = sponge cake
泡芙 = choux pastry / puff
瑪琳／焗蛋泡 = meringue
蛋蜜乳 = eggnog
可麗餅 = crepe
煎餅／薄烤餅 = pancake
厚鬆餅 = pikelet / hotcake
墨西哥麵餅 = tortillas
曲奇 = cookies
慕斯／慕思 = mousse
布甸／布丁= pudding
司康／比司吉 = scones
舒芙蕾 = souffles
洋芋塊 = hash brown
英式鬆餅／瑪芬麵包 = english muffin
鬆糕／瑪芬= american muffin
格子鬆餅 = waffle
手指餅乾 = sponge fingers / ladyfingers / savoiardi (義大利名)蘇打餅干 = saltine crackers
威化餅乾 = wafer biscuit
牛油／奶油 = butter
軟化牛油 = soft butter
瑪琪琳／黄油 = margarine
起酥油／起酥瑪琪琳 = pastry margarine
豬油／白油 = lard / cooking fat
酥油／雪白奶油 = shortening
硬化椰子油 = copha
椰油 = Creamed Coconut
烤油 = dripping
牛油忌廉 = butter cream
淡忌廉 = light cream／coffee cream
鮮奶油／忌廉／鮮忌廉 = cream／whipping cream
酸奶油／酸忌廉／酸奶酪／酸乳酪 = sour cream
酸奶 = butter milk
牛奶／鮮奶／鮮乳 = milk
奶粉 = powdered milk / milk powder
花奶／淡奶 = evaporated milk
煉奶 = condensedmilk／sweetened condensed milk
起士／起司／芝士／乳酪／奶酪／乾酪／乳餅 = cheese
起司粉 = powdered cheese
奶油起司／芝士忌廉／奶油乳酪／凝脂乳酪 = cream cheese
瑪斯卡波尼起司 / 義大利乳酪 = mascarpone cheese
優格／乳果／酸奶／酸乳酪 = yoghurt
優酪乳 = yoghurt drink／drinking yoghurt
麵包／麵飽 = bread
土司麵包／吐司 = toast
法式吐司 = french toast
裸麥麵包 = rye bread
派／批 = pie
塔／撻 = tart
凍派／凍批 = cream pie
蛋塔 = egg tart / custard tart
法式蛋塔 = quiche lorraine
戚風蛋糕 = chiffon cake
海綿蛋糕 = sponge cake
泡芙 = choux pastry / puff
瑪琳／焗蛋泡 = meringue
蛋蜜乳 = eggnog
可麗餅 = crepe
煎餅／薄烤餅 = pancake
厚鬆餅 = pikelet / hotcake
墨西哥麵餅 = tortillas
曲奇 = cookies
慕斯／慕思 = mousse
布甸／布丁= pudding
司康／比司吉 = scones
舒芙蕾 = souffles
洋芋塊 = hash brown
英式鬆餅／瑪芬麵包 = english muffin
鬆糕／瑪芬= american muffin
格子鬆餅 = waffle
手指餅乾 = sponge fingers / ladyfingers / savoiardi (義大利名)蘇打餅干 = saltine crackers
威化餅乾 = wafer biscuit
糖类 :
黑蔗糖漿／糖蜜／甘蔗糖蜜 = molasses
金黃糖漿 = golden syrup
楓糖漿／楓樹糖漿／楓糖 = maple syrup
玉米糖漿 = corn syrup／karo syrup
葡萄糖漿 = glucose syrup
麥芽糖漿 =barley maltsyrup／maltsyrup
麥芽糖 = maltose／malt sugar
焦糖 = carmael
果糖 = fructos
乳糖 = lactose
轉化糖 = invert sugar
日式糙米糖漿 = amazake
綿花糖霜 = marshmallow cream cream
冰糖 = rock sugar
椰糖／爪哇紅糖 = palm sugar／gula malacca
黃砂糖 = brown sugar
紅糖／黑糖 = dark brown sugar
粗糖／黑砂糖 = muscovado sugar
金砂糖 = demerara sugar
原蔗糖 = raw sugar／raw cane sugar／unrefined cane sugar
白砂糖／粗砂糖 = white sugar／refined sugar
細砂糖／幼砂糖/ 幼糖 = castor sugar
糖份混合物 = icing sugar mixture
糖粉 = icing sugar／confectioners’ sugar
糖霜／點綴霜 = icing／frosting
蜜葉糖／甜葉菊 = stevia／honey leaf
代糖／阿斯巴甜 = aspartame／sweetener／sugar substitute什色糖珠 巧克力米／朱古力米 = chocolate vermicelli
巧克力削／朱古力削 = chocolate curls
巧克力珠／朱古力珠 = choc bits／chocolate chips
耐烤巧克力豆 = choc bits
黑蔗糖漿／糖蜜／甘蔗糖蜜 = molasses
金黃糖漿 = golden syrup
楓糖漿／楓樹糖漿／楓糖 = maple syrup
玉米糖漿 = corn syrup／karo syrup
葡萄糖漿 = glucose syrup
麥芽糖漿 =barley maltsyrup／maltsyrup
麥芽糖 = maltose／malt sugar
焦糖 = carmael
果糖 = fructos
乳糖 = lactose
轉化糖 = invert sugar
日式糙米糖漿 = amazake
綿花糖霜 = marshmallow cream cream
冰糖 = rock sugar
椰糖／爪哇紅糖 = palm sugar／gula malacca
黃砂糖 = brown sugar
紅糖／黑糖 = dark brown sugar
粗糖／黑砂糖 = muscovado sugar
金砂糖 = demerara sugar
原蔗糖 = raw sugar／raw cane sugar／unrefined cane sugar
白砂糖／粗砂糖 = white sugar／refined sugar
細砂糖／幼砂糖/ 幼糖 = castor sugar
糖份混合物 = icing sugar mixture
糖粉 = icing sugar／confectioners’ sugar
糖霜／點綴霜 = icing／frosting
蜜葉糖／甜葉菊 = stevia／honey leaf
代糖／阿斯巴甜 = aspartame／sweetener／sugar substitute什色糖珠 巧克力米／朱古力米 = chocolate vermicelli
巧克力削／朱古力削 = chocolate curls
巧克力珠／朱古力珠 = choc bits／chocolate chips
耐烤巧克力豆 = choc bits
面粉类 :
中筋麵粉 = Plain flour /all-purpose flour
低筋麵粉 = cake flour / low protein flour
高筋麵粉 = gluten flour / high protein flour
小麦面粉 = Whole meal flour
全麥麵粉 = whole wheat flour
澄麵粉 = non-glutinous flour / wheat flour / wheat starch
自發麵粉 = self- raising flour
粗玉米豆粉 = polenta / yellow cornmeal
粟粉／粟米粉／玉米粉 = corn flour / cornstarch
生粉／太白粉／地瓜粉 = potato starch / potato flour
木薯粉／太白粉／地瓜粉 = Tapioca starch / tapioca flour
蕃薯粉／地瓜粉 = sweet potato flour
發粉／泡打粉／蛋糕發粉 = baking powder
蘇打粉／小梳打 = baking soda / bicarb．of soda
塔塔粉 = cream of tartar
卡士達粉／蛋黃粉／吉士粉 = custard powder
卡士達／奶皇餡／蛋奶餡 = custard / pastry cream
蛋白粉 = egg white powder
粘米粉 = rice flour
糕仔粉 =cooked rice flour
糯米粉 = glutinous rice flour / sweet rice flour
糕粉 = fried sweet rice flour / fried glutinous rice flour
綠豆粉 = mung bean flour
小麥胚芽／麥芽粉 = wheat germ
小麥蛋白／麵筋粉 = wheat gluten
酵母／酒餅 = yeast／ibu roti
麵包糠／麵包屑 = breadcrumbs
雜糧預拌粉 = multi-grain flour
中筋麵粉 = Plain flour /all-purpose flour
低筋麵粉 = cake flour / low protein flour
高筋麵粉 = gluten flour / high protein flour
小麦面粉 = Whole meal flour
全麥麵粉 = whole wheat flour
澄麵粉 = non-glutinous flour / wheat flour / wheat starch
自發麵粉 = self- raising flour
粗玉米豆粉 = polenta / yellow cornmeal
粟粉／粟米粉／玉米粉 = corn flour / cornstarch
生粉／太白粉／地瓜粉 = potato starch / potato flour
木薯粉／太白粉／地瓜粉 = Tapioca starch / tapioca flour
蕃薯粉／地瓜粉 = sweet potato flour
發粉／泡打粉／蛋糕發粉 = baking powder
蘇打粉／小梳打 = baking soda / bicarb．of soda
塔塔粉 = cream of tartar
卡士達粉／蛋黃粉／吉士粉 = custard powder
卡士達／奶皇餡／蛋奶餡 = custard / pastry cream
蛋白粉 = egg white powder
粘米粉 = rice flour
糕仔粉 =cooked rice flour
糯米粉 = glutinous rice flour / sweet rice flour
糕粉 = fried sweet rice flour / fried glutinous rice flour
綠豆粉 = mung bean flour
小麥胚芽／麥芽粉 = wheat germ
小麥蛋白／麵筋粉 = wheat gluten
酵母／酒餅 = yeast／ibu roti
麵包糠／麵包屑 = breadcrumbs
雜糧預拌粉 = multi-grain flour
No comments:
Post a Comment