種豆芽, 煮豆芽 Magic pot grows bean sprouts

聽說, 外面賣的豆芽"加料" 之後, 頭小身體胖. 不小心, 可能還會買到毒豆芽. 心血來潮, 將剩下的綠豆約半個米杯, 拿來發豆芽.

發豆芽其實很簡單, 注意基礎的兩項:

1. 要乾淨 2. 控制好水分, 這樣豆芽在發的過程中才不會爛掉

發豆芽步驟:

1. 準備乾淨的容器

2. 洗淨的綠豆放入容器浸泡 6- 8 小時

3. 沖洗綠豆 1 天 3-4次, 綠豆濕濕的就好, 不要浸泡

4. 等豆芽長到自己滿意的長度就可以收成了, 約需 3-4 天

I was told that the bean sprouts selling in market are added "something" to make the bean sprout stem grows "fatter" and the seed coat becomes smaller. We probably have bought some poison bean sprouts. It's time for me to start growing bean sprouts and I had some green beans(mung beans) left, about half cup of rice measurement cup, to grow.

It's quite simple to grow the bean sprouts. Just remember two important things:

1. Cleanliness 2. Control of the water, to avoid the bean sprouts become rotten.

Steps of growing beans:

1. Prepare a clean container

2. Wash the beans and put them into the container to soak for 6 to 8 hours.

3. Rinse the beans 3-4 times a day. After rinsing, don't soak the beans, just leave them moist.

4. Wait for the beans to grow and you can harvest if you think they are long enough. It normally takes 3-4 days.

第四天, 今天忍不住拿一些來炒, 口感棒極了, 又脆又香, 還可以咬到豆子, 又沒有一種怪味, 總之, 就是新鮮. 

Day 4, I couldn't wait to taste them. Took some and pan fried with garlic. They smell good and crunchy. The seed coats are nice to eat. I always love it. They don't have odd smell as the bean sprouts brought from the market either. They are so, so .... fresh!!

收成了, 有一小鍋哦, 放了冰箱2天, 拿出來要煮了

I got a medium pot of bean sprouts. They had been kept in the fridge for 2 days. I just got them out for cooking...

挑好, 洗淨

Pick and rinse for few times

要煮炒米粉

Ready to cook

Sambal 炒米粉

Sambal Fried Rice Noodles

綠茶粄 Green Tea Steam Cake

星期天, 動手天. 真的好久, 好久沒有做這種粿類食品, 開始還真的有點手忙腳亂, 還好做著做著感覺就慢慢回來了....

會黏, 可我整型的時候一點油都沒用喔 :)

其實, 材料原本要做別的, 對那個沒什麼感覺, 怕材料放太久, 趕快想個東西出來, 拼拼湊湊出來的東西也不錯 ^_^

Sunday is the day to have your fingers moving. It has been long, long time not making cakes made of rice flour. Of course, I started clumsily but doing better after few tries and the feels coming gradually  ...

They will be sticky but I insist no oil is used for shaping :)

The ingredients were really for other but I  just didn't have any sense of it. I was afraid the ingredients were going spoil , so I had to think of something else and it turn out not too bad at all ^_^

奶酥麵包 Milk Butter Topping Bun

有人跟我提起奶油麵包, 我說很"肥"的哦! 好啦, 改天做. 想了一下, 把他做成topping, 那就可以減少牛油的用量, 果然, 做完還有剩, 冰起來改天還可以做 ....

Someone mentioned the Milk Butter Bun. I said: "Oh!Fat!" and I said :" I'll do it some other time ...". Yes, it is too oily for me because of too much butter to make the filling.  After a little thought, I decided to change the filling into topping. Indeed, it has more left to keep into freezer ......