醃蜜糖桔子酸梅苦瓜Pickled Bitter Gourd With Honey Plum Sauce

Recipe From Wed Site

食材:

1 pc          Bitter Gourd (綠苦瓜)

Honey Plum Sauce(蜜糖桔子酸梅汁)

Apple Cider Vinegar (白醋少許)

Rice Wine )米酒少許)

Ice Cube (冰塊適量-冰鎮使用）

作法:

苦瓜洗淨外皮,對切去籽，切成薄片加入冰塊和水，放進入箱冰鎮.

各種調味料：

蜜糖桔子酸梅汁、白醋放入碗中混和攪拌，還有加點用來提味的米酒。

從冰箱取出苦瓜，將醬汁和苦瓜放在保鮮盒裡，進冰箱醃兩天，直入味.

醬瓜Pickled Cucumber

材料:
250 g       小黃瓜
500 ml      清水
1/4 茶匙    鹽

浸泡醬汁:
150 ml       冷開水
 75 g        黃砂糖
 75 ml       醬油

步驟:
1.小黃瓜洗刷乾淨頭尾切除,切成厚約0.4 cm的片狀
2.清水500 ml放入1/4茶匙鹽煮沸
3.將切好的小黃瓜片倒入煮沸的水中川燙15秒撈起
4.撈起的小黃瓜馬上吹電風扇散熱吹涼
5.浸泡醬汁所有材料依序放入鍋中煮至沸騰
6.然後將煮好的醬汁趁熱倒入放涼的小黃瓜中
7.蓋上蓋子靜置過夜到隔天放涼
8.隔天將小黃瓜撈起,湯汁部份再度煮沸
9.然後再將煮沸的醬汁與撈起的小黃瓜混合
10.蓋上蓋子靜置放涼,然後放冰箱冷藏2天以上即可

補充:
1.醬油 : 糖 : 清水比例 1 : 1 : 2
2.黃砂糖可以使用細砂糖或冰糖代替
3.喜歡辣也可以在醬汁中加少許辣椒
4.剩下的湯汁可以再加入30 ml醬油及30 g的黃砂糖煮沸,
   又可以再度浸泡新的小黃瓜.
5.完成的成品放冰箱冷藏,約可以保存7-10天左右
    (夾取保持乾淨應該可以更久)

自制咸蛋 Home Made Salted Egg ( Without Spiced )

Ingredients:
  10 nos     Eggs (or if u can find duck eggs)
780 g        Cold Water
  20 g        Rice Wine
200 g        Sea Salt
1 clean jar or a suitable container

Method:
1)  Boil salt and water until salt dissolved. Let the saline solution cool completely.
2)  Clean the eggs.
3)  Add in the rice wine to (1).
4)  Pour the solution into the clean jar and put in the eggs.
5)  Cover tight and leave it in a cool dark area for 60 days.
6)  Take out the salted eggs and keep in the fridge for future consumption.
7)  To test the saline solution is salty enough, u can just drop some cook rice into solution. If the rice float means it is good and salty enough.

自制五香咸蛋 Home Made Salted Egg ( With Spiced )

Ingredients:
  10 nos      Eggs (or if u can find duck eggs)
  20 nos      Szehuan Peppercorn
    1 pc       Star Anise
    1 pc       Cinnamon Stick
    1 pc       Bay Leaf
780 g         Cold Water
  20 g         Rice Wine
200 g         Sea Salt
1 clean jar or a suitable container

Method:
1)  Boil Szehuan Peppercorn, star anise, cinnamon stick, bay leaf, salt and water until salt dissolved. Let the saline solution cool completely.
2)  Clean the eggs.
3)  Add in the rice wine to (1).
4)  Pour the solution into the clean jar and put in the eggs.
5)  Cover tight and leave it in a cool dark area for 60 days.
6)  Take out the salted eggs and keep in the fridge for future consumption.
7)  To test the saline solution is salty enough, u can just drop some cook rice into solution. If the rice float means it is good and salty enough.