Lotus Roots Chip /莲藕片/연근칩

Lotus Roots Chip /莲藕片/연근칩 Vegetable 2013/04/29 20:17                                    http://kkimchi88.blog.me/70166657470

Dear friends, I believe that you all have tasted the potato chips! Have you ever tasted the Lotus Roots Chips ? This is a very easy and simple snack...
朋友们，我相信您都曾嚐过薯条！您可否也曾嚐过莲藕片呢 ？ 这是非常简单的小食。。。

In Korea, we have Lotus Flower Festival at Siheung Lotus Flower Theme Park in Siheung,Kyonggi Province every year ...
Lotus roots are commonly used in Korean cuisine, we do have Lotus tea,lotus pancake flour etc.

Lotus rootlets are often pickled with rice vinegar, sugar, chili and/or garlic. It has a crunchy texture with sweet-tangy flavours. In Asian cuisine, it is popular with salad, prawns, sesame oil and/or coriander leaves. Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B₆, phosphorus,copper, and manganese, while very low in saturated fat.
The stamens can be dried and made into a fragrant herbal tea called liánhuā cha (蓮花茶) in Chinese, or (particularly in Vietnam) used to impart a scent to tea leaves. This Vietnamese lotus tea is called trà sen, chè sen, or chè ướp sen. The lotus seeds or nuts (called liánzĭ, 蓮子; or xiān liánzĭ, 鲜莲子, in Chinese) are quite versatile, and can be eaten raw or dried and popped like popcorn, phool makhana. They can also be boiled until soft and made into a paste, or boiled with dried longans and rock sugar to make a tong sui (sweet soup). Combined with sugar, lotus seed paste becomes one of the most common ingredients used in pastries such asmooncakes, daifuku, and rice flour pudding

藕，又称莲藕，属睡莲科植物，藕微甜而脆，可生食也可做菜，而且中医认为药用价值相当高。
莲藕原产于印度，很早便传入中国，在南北朝时代，莲藕的种植就已相当普遍了。中医认为它的根根叶叶，花须果实，无不为宝，都可滋补入药。用莲藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍，在清咸丰年间，就被钦定为御膳贡品了。
(source:wikipedia)

Slice the lotus roots and place on the baking pan..
将莲藕切成片状，摆在烘盘上。。。

Ingredients:
lotus roots
salt ( optional )

Method :
1.Wash the lotus roots and slice it into thin pieces.

2, Place the sliced lotus roots on the baking pan.

3. Bake it for 10 minutes at 170 degree C , turn it over, bake it for another 10 minutes ( you may make it for another 5 or more minutes, it depends on your taste ).

4. Sprinkle salt on it if you like ( for me, I don't. I prefer the original taste)

"Oksusu Su Yom Cha" Corn Silk Tea/苞米须茶/옥수수 수염차

"Oksusu Su Yom Cha" Corn Silk Tea/苞米须茶/옥수수 수염차 Beverage 2013/04/25 15:24

Dear readers, have you ever tried to drink " Corn Silk Tea" or when you buy the fresh corns, will you throw away the corn silk ? Please don't throw away it, boil it for tea, it is good for health.
In Korea, we do drink this corn silk tea, we call it " Oksusu Su Yom Cha". " Oksusu" means "corn".....
It is good for patients who has high blood pressure, diabetes,rhinitis or hepatitis etc..

亲爱的读者们，您可曾喝苞米须茶？当您买了新鲜的苞米回来，是否就将苞米须扔掉？ 请别将它扔了，用它来煮茶喝，有益健康。。。
在韩国，我们也喝这茶。在韩文 “ Oksusu” 的意思是 “苞米”。。。对高血压，唐尿病，鼻炎，肝炎都有医疗作用.

Remove the corn silk from the corn...
 从新鲜的苞米除下苞米须。。。

Wash it clean and boil it in the water for about 10 to 15 minutes...
洗干净后，加入水，煮 10 到 15 分钟。。

Choux / 泡芙/슈 Bakery

Choux / 泡芙/슈 Bakery 2013/04/23 15:43

On the 28th Nov 2012, I did posted the recipe of " Choux" in my blog. This is another version...

在 28-11-2012，我曾介绍过烘焙泡芙的食谱。 这是另一有关食谱。。。


A profiterole, cream puff (US) or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or (particularly in the US) ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
In some areas the term profiterole is used for small versions filled with whipped ice cream and topped with chocolate although the usage varies and can include other fillings.

The choux paste is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling these are injected with filling using a pastry bag and narrow piping tip, or slicing off the top, filling, and reassembling.

The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate sauce. They are also served plain, with a crisp caramel glaze, iced, or with fruit.

Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France and Italy, and during the Christmas Holiday in France. Profiteroles are also used as the outer wall of St. Honoré Cake.

The origin of both the pastry and its name profiterole is obscure.
The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in English since the 16th century, borrowed from French. The original meaning in both English and French is unclear, but later it came to mean a kind of roll 'baked under the ashes'. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on.

泡芙是一种源自意大利的小食。蓬松张孔的面皮中包裹鮮忌廉、朱古力乃至冰淇淋。
在制作时首先使用水、奶油、麵粉和蛋做麵包。这个面包里含的蛋在烤的过程中形成一个空洞。泡芙里面包裹的材料是通过注射或者将面包顶部撕破后加进去的。使用后面这个方法的话，这个被撕破的顶部要被取代。在泡芙的包裹的上面还可以撒上糖粉、糖冻、果实或者朱古力。
传说泡芙是凯瑟琳·德·美第奇的厨师发明的，16世纪传入法国。2005年仅在威斯康辛州博览会上就销售了340,000含冰淇淋的泡芙，盈利超过一百万美元。

( source : wikipedia)

Boil the milk,butter,sugar,salt and water in a pot.,turn off the fire when it is boiled.
 在锅内将牛奶，牛油，糖，盐和水煮沸后，熄火

Add in the flour..
加入面粉。。。

Stir it well...,turn on the fire again, stir it well till in " transparent" form,turn off the fire again.
搅拌均匀。再开火搅拌一会儿至呈现“透明”状态，再熄火。

Add in the eggs, one by one...
将蛋一粒一粒的加入。。

Squeeze the dough out from the pastry bag...
 将面团从挤花袋挤出。。。

Ingredients :
baking flour 150 g
water 250 ml
butter 80 g
sugar  1 Tsp
salt 1/8 tsp
4 eggs
baking powder 1 tsp

Method :

1. Sieve the flour. Set aside.

2. Put the milk,butter,sugar,salt and water in a pot, boil it medium heat,turn off the heat.

3. Add in flour to (2),quickly stir. Turn on heat again, low heat, continue stirring the mixture until the dough in " transparent" form. Turn off the heat again.

4. Add in the eggs, one by one...blend it.

5. Add in the baking powder.

6. Place the dough in a pastry bag fitted with a tip . Squeeze it out about 3cm diameter each

7. Spray the water on the surface of the dough by using a spray , before you put it in the oven.

8. Bake at preheat oven at 190 degree C ( may be you need to adjust the degree according to your oven ) until golden brown.  Please don't open the door of the oven before it is well baked.

9. Till cool. Serve it with custard cream or whipping cream, you can add in some fruits too. Put in the refrigerator for storage, it will be more delicious.

Ingredients for preparing the custard cream :
fresh milk 500 ml
corn starch 10 g
5 yolks
sugar 100 g
flour 40 g

Method :
Put all the ingredients in a mixing bowl. stir it well. Strain the  mixture once to get smooth texture. Pour it in a cooking ware, boil it with low heat, keep on stirring till well done. Till cool, put in the refrigerator for storage.   

Lotus Roots Pickle/脆泡莲藕片/연근피클

Lotus Roots Pickle/脆泡莲藕片/연근피클 Vegetable 2013/04/16 11:59

This is another dish by using lotus roots as the ingredient , " Lotus  roots pickle"....The colour of the lotus roots pickle is pink colour....
这是另一道用莲藕为材料的菜肴 。“脆泡莲藕片”。。。粉红色的脆泡莲藕片。。

Slice the lotus roots into thin pieces..
将莲藕切成薄片。。。

Blanch the sliced lotus roots in the boiling water for about 5 minutes..
将莲藕片浸泡在热水里约 5 分钟。。。

Boil all the ingredients for sauce....
将醃料煮热。。

Mix all the ingredients together （ when the sauce is not hot )
混合所有的材料。。。（当醃汁凉的时候）

Ingredients:
lotus roots  450 g
vinegar 1 Cup
sugar 1 cup
salt 1 tsp
water 2 cups
bay leaves / laurel leaves, a few pieces
sliced beetroot for colouring ( for me I use homemade raspberry juice)

for blanching the lotus roots : 2 cups of water & 2 Tsp of vinegar

Method :

1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Boil 2 cups of water, add in 2 Tsp vinegar , when it is boiling, blanch the sliced lotus roots for about 5 minutes.

4. Remove from boiling water and set aside.

5. Mix all the ingredients for sauce and boil it. Add in the sliced beetroots or raspberry juice for colouring. Set aside till it is not hot.

6. Put the sliced lotus roots in a mixing bowl and pour in the sauce.

7. Keep it in a container and place it in the refrigerator for one week before you eat.

Marinated Lotus roots with vinegar /糖醋醃渍莲藕/연근초절임

Marinated Lotus roots with vinegar /糖醋醃渍莲藕/연근초절임 Vegetable 2013/04/15 14:27                                                                 http://kkimchi88.blog.me/70165738839

In Korea, we have Lotus Flower Festival at Siheung Lotus Flower Theme Park in Siheung,Kyonggi Province every year ...
Lotus roots are commonly used in Korean cuisine, we do have Lotus tea,lotus pancake flour etc.

Lotus rootlets are often pickled with rice vinegar, sugar, chili and/or garlic. It has a crunchy texture with sweet-tangy flavours. In Asian cuisine, it is popular with salad, prawns, sesame oil and/or coriander leaves. Lotus roots have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B₆, phosphorus, copper, and manganese, while very low in saturated fat.
The stamens can be dried and made into a fragrant herbal tea called liánhuā cha (蓮花茶) in Chinese, or (particularly in Vietnam) used to impart a scent to tea leaves. This Vietnamese lotus tea is called trà sen, chè sen, or chè ướp sen. The lotus seeds or nuts (called liánzĭ, 蓮子; or xiān liánzĭ, 鲜莲子, in Chinese) are quite versatile, and can be eaten raw or dried and popped like popcorn, phool makhana. They can also be boiled until soft and made into a paste, or boiled with dried longans and rock sugar to make a tong sui (sweet soup). Combined with sugar, lotus seed paste becomes one of the most common ingredients used in pastries such as mooncakes, daifuku, and rice flour pudding

藕，又称莲藕，属睡莲科植物，藕微甜而脆，可生食也可做菜，而且中医认为药用价值相当高。
莲藕原产于印度，很早便传入中国，在南北朝时代，莲藕的种植就已相当普遍了。中医认为它的根根叶叶，花须果实，无不为宝，都可滋补入药。用莲藕制成粉，能消食止泻，开胃清热，滋补养性，预防内出血，是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍，在清咸丰年间，就被钦定为御膳贡品了。
(source:wikipedia)

Slice the lotus roots into thin pieces..
将莲藕切片状。。

Blanch the sliced lotus roots in a boiling water for 5 minutes...
将莲藕片放入热水中浸泡 5 分钟。。。

Sliced bell peppers,onion and lotus roots...
灯笼椒，洋葱，莲藕。。。

Mix  the ingredients for sauce...
调好醃料酱。。

Mix all the ingredients together...
拌均所有材料。。。

Keep it in the container and place in the refrigerator for 1-2 hours before you serve it..
放入保鲜盒内，将它放入冰橱 ，约 1-2小时候才享用。。。

Ingredients :
lotus roots 200 g
1/2 yellow bell pepper
1/2 red bell pepper
1/2 onion

for boiling the lotus roots :
1 1/2 cups of water
2 Tsp of vinegar

Sauce :
vinegar 50 cc
Korean soy bean sauce 2 Tsp
sugar 2 Tsp
sesame oil 1 Tsp
roasted sesame seeds 1 1/2 Tsp

Method :

1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Slice the yellow bell pepper,red bell pepper and onion into thin pieces.

4. Boil 1 1/2 cups of water, add in 2 Tsp vinegar. When it is boiling, blanch the sliced lotus roots for 5 minutes.

5. Remove from boiling water and set aside.

6. In a mixing bowl, add in all the ingredients for sauce,yellow bell pepper,red bell pepper and onion,mix it well.

7. Keep it in the container and place it in the refrigerator for about 1 -2 hours before you serve it.( I strongly recommend that keep it in the refrigerator for 2-3 days before you eat it, the taste will be more better)

" Dallae Oi Muchim"/ 凉拌单花韭和黄瓜/달래오이무침

" Dallae Oi Muchim"/ 凉拌单花韭和黄瓜/달래오이무침 Vegetable  2013/04/11 15:29                                                                                                           http://kkimchi88.blog.me/70165500372

Spring is in the air, now is the season to enjoy those vegetables available in spring..." Dallae" is one of them....
春回大地，又是享受春季蔬菜的好季节。。单花韭就是其中之一。。。

Allium monanthum (Korean: dallae, 달래) is a small wild onion found in the woodlands of Korea. It is also known as Korean Wild Chive.

单花韭（学名：Allium monanthum）是葱科葱属的植物。分布于朝鲜、日本以及中国大陆的吉林、河北、黑龙江、辽宁等地，生长于海拔100米至800米的地区，多生长于山坡以及林下，目前已由人工引种栽培
(source : wikipedia)

" Dallae:/单花韭/달래

Slice the cucumber...
将黄瓜切片。。

Mix all the ingredients in a mixing bowl...
在一大碗里，拌均所有的材料。。

Ingredients :
"Dallae" 달래  200 g
 1 cucumber
 minced garlic 1 tsp
Korean soy bean sauce 1 Tsp
Korean red pepper paste 2 Tsp
red pepper powder 1 Tsp
vinegar  2 Tsp
sesame oil  1 Tsp
corn syrup  1 1/2 Tsp
roasted sesame seeds  1 Tsp

Method :

1. Wash the "Dallae" and drain.

2. Cut the "Dallae" into about 4 cm long.

3. Cut the cucumber in half length wise and sliced thin.

4. Place the "Dallae",cucumber and all other ingredients in a mixing bowl.

5. Mix it well and serve.