番茄牛肉蛋 Ground Beef and Eggs in Tomato Sauce

番茄牛肉蛋 Ground Beef and Eggs in Tomato Sauce

「豉油西餐」算是香港的特色，什麼是「豉油西餐」，大家都應該瞭解香港的一些歷史背景，在飲食文化上，也因為這樣的歷史背景，讓香港的飲食文化上也有些不中不西的部分，好聽點是中西合璧，大家喜歡的港式絲襪奶茶也是該產物之一，而香港人就俗稱這些不中不西的料理為「豉油西餐」，「豉油西餐」的特點是以西餐做基礎，然後加入了一些中國的調料或烹調的方式。大家在正宗的茶餐廳其實就能吃到很多所謂的「豉油西餐」喇！

「番茄牛肉蛋」是我最爱的豉油西餐之一，我認為這是李媽媽的創作，小時候要是媽媽說今晚有番茄牛肉蛋，開心到要死，吃的時候，會和哥哥妹妹把白米飯中間弄一個坑，把番茄牛肉蛋放進去，然後還很傻瓜的笑說是火山爆發，哈哈，小時候真好，如此簡單的一個料理，我們可以快樂一整個晚上！

What is “Western Food in Soy Sauce”? This is a direct translation from Chinese but this is how Hong Kong people describe HK-style western cuisine. Hong Kong food culture is largely affected by her British colonial history. There are a lot of dishes are created based on the western cooking method but adopted in a Chinese way. I believe that you all should have heard of the HK-style milk tea. It is a HK localised version of English tea! We, HK people, normally call all these kinds of food “Western Food in Soy Sauce” meaning a mixture of Western and Chinese elements. This Ground Beef and Eggs in Tomato Sauce is one my favourite “Western Food in Soy Sauce”. I do that this is a unique creation fo Mama Lee. When I was a kid, my brother, sister and I like to create a hole of a bowl of rice and put this delicious sauce into the hole. Then, we all laughed around this is a volcanic eruption.

材料：牛肉餡 200克，番茄 350克，雞蛋 2顆

調味：番茄醬3湯匙、糖2茶匙、生抽1茶匙

Ingredients: 200g ground beef, 350g tomato, 2 large eggs, 3 tablespoon tomato sauce, 2 teaspoon sugar, 1 teaspoon soy sauce

步骤 Steps:

  1. 番茄切小塊 Cut tomato into small pieces
  2. 雞蛋打勻，在炒鍋上放少許油，炒蛋並把但弄碎，盛起備用 Stir fry eggs to make it scramble eggs like. Set them aside.
  3. 在同一個鍋再放少許油，加入牛肉餡，炒半熟 In the same pan, stir fry ground beef until it’s half cooked
  4. 加入番茄，炒勻，用鍋鏟把番茄壓碎，加入少許熱水，轉中火煮10分鐘 Add tomatoes and mash them. Add some hot water and cook for 10 mins
  5. 加入番茄醬、糖和生抽調味 Add tomato sauce, sugar and soy sauce
  6. 放入蛋碎，炒勻即可 Put the eggs back and mix
  • 番茄可以先用熱水去皮，切越碎越快煮爛 You can soak the tomato in hot water to peel the tomato skin.
  • 加入生抽提鮮是李媽媽的秘方，她說加入少許生抽（取代鹽）可以更好的帶出番茄的甜味 Adding soy sauce is a secret recipe from Mama Lee. This is to replace salt to add the salty flavour. Mama Lee said the soy sauce flavour can better bring out the sweetness of tomato

是不是很簡單，我小時候就很愛吃啦，希望大家家裡的大人小孩都會愛！Isn’t it easy? This is my favorite home-made food. Hope you all would like it!

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輕食 Eat Fit

菠菜雞肉卷 Spinach Chicken Rolls

自從開始研究及實行輕斷食，同時對健康飲食多了很多的注意，除了會研究各種食物的營養價值，還會研究怎麼做一些相對健康的食譜，一方面低卡可以有助減肥，另一方面保證營養的均衡。

健康低卡真的會有好吃的嗎？我一開始也會懷疑，但自從開始減肥，雞胸肉成為了我的好朋友，很多人覺得雞胸肉很難吃，我也琢磨了一下，發現其實做一點變化，可以又好吃又營養。

西人也輕斷食減肥，我的雞胸肉食譜當然也要有點偏西式的做法讓他斷食後也有健康營養又美味的晚餐。七點下班趕回家做，半小時左右就做好了，我也服了我自己，問自己到底每天有多想做飯？

Since I start practising and studying fasting, I also study a lot more on healthy diet. I’m now very interested in designing recipe which is healthy, nutritious while low calories. However, a lot of people, including myself, would doubt about whether those so called “healthy” diet is tasty or not. Typical Chinese does not like chicken breast and think it’s not tasty. Yet, since I start my weight management program, chicken breast has become my “good friend” and I found that you only need to do a little more. It will be healthy and delicious. Since Mr Large is also on weight management plan, I of course need to make chicken breast in a more western style. Here share with you a simple recipe of Spinach Chicken Rolls. It’s easy to make. Only require 30mins preparation time.

材料和調味 Ingredients

雞胸肉 Chicken breast4
菠菜 Spinach125g
Parmesan cheese50g
雞湯 Chicken stock100ml
鹽、黑胡椒 Salt, Black pepper10g
（為了減肥，我用的是小雞胸肉 I used chicken tenderloin instead）

步驟 Steps：

  1. 菠菜燙熟，擠干水，再切碎，放鹽和胡椒粉調味 Cook spinach in boiled water. Squeeze water out and cut it up.
  2. 將雞胸肉敲打成1/4寸的薄片，撒一點鹽和黑胡椒 Flatten chicken into 1/4 in thickness. Season with salt & pepper.
  3. 鋪一層菠菜和芝士，捲起來，用牙籤穩固 Layer with spinach and cheese. Roll up and secure with toothpicks.
  4. 中火雞卷兩邊煎至金黃色 Pan fry the chicken roll in medium heat until golden brown on both sides.
  5. 加入雞湯，蓋上鍋蓋，中小火直到雞肉熟透 Add chicken stock and cook until chicken is cooked.
  6. 煎鍋裡剩下的湯汁，加少許麵粉變濃稠 Stir in flour in the remaining sauce. Season with salt and pepper. Stir till smooth and thicken.
  7. 拔掉牙籤，淋上醬汁，撒一點香草即可 Discard toothpicks. Serve with sauce and dried herbs.

~ 配菜 ~
配菜這次我做的是西葫蘆，很簡單，洗乾淨切片，鋪在烤盤上，淋一點橄欖油，撒上鹽、黑胡椒、蒜粉調味，烤箱180C烤大概10-15分鐘就可以了，最後我在撒上一點香草。

~ Sides ~
For sides, I have used zucchini. Cut it into slices and put them into a baking tray. Add olive oil, salt, pepper and garlic powder. Bake 10-15 mins at 350F (180C). Season with some dried herbs.

西人對這個雞卷讚不絕口，我們也覺得說以這樣的賣相，偶爾用來請客也是可以的，雞卷可以提前準備好放冰箱，晚餐前再煎就可以，不會臨場手忙腳亂的。

Mr Large really likes this chicken roll. If you invite friends over for dinner, you can prepare the chicken rolls in advance and put them in the fridge.

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梅菜蒸肉餅 Steam Ground Pork with Preserved Vegetable

梅菜蒸肉餅 Steam Ground Pork with Preserved Vegetable

蒸肉餅應該是廣東香港一帶每家每戶一星期怎樣都會吃一次的家常菜，蒸肉餅一般是用豬肉去做，梅菜或者冬菇蒸肉餅應該是最常見的，小時候每天都聽到某家某戶在家裡剁肉餅的聲音，這種生活氣息，估計在現在的城市生活裡，很難找到，我媽媽到現在都堅持自己剁豬肉，家裡蒸肉餅也是我外甥侄子最愛吃的飯菜之一！

現在生活繁忙，買現成的肉餡當然也可以啦，不要買太肥的，大概就是20%肥肉就好，在調味的時候，我建議不要使勁攪拌的太厲害，我覺得好吃的蒸肉餅不應該太有嚼勁或者硬，最好的是蒸汁肉餅和飯可以拌在一起，這才是完美的肉餅，我保證你家小孩把一大碗米飯吃光光！

材料：甜梅菜 60克，豬肉餡 150克

調味：醬油、糖、澱粉、胡椒粉、油、米酒各適量

做法：

1）梅菜洗乾淨，泡浸至少30分鐘，中途換水2-3次，切碎

2）把調味料加入豬肉餡，略微攪拌，醃30分鐘

3）將豬肉餡和梅菜碎拌勻

4）燒開水，隔水蒸大概15-20分鐘即可

特別容易做的一個家常菜，零技巧的下飯菜，下星期就找個時間試做一下吧！

This steam pork dish is a classic home made food in Hong Kong.  I bet every single HK household has made this dish at least once a week.  It is one of the best dishes to eat with rice.  Simple, easy and quick recipe!  When I was a kid, most mom chopped the pork themselves at home.  I still remember the “chopping” sound you’d here every evening during dinner preparation time.  Of course, you now can get ground pork from market or grocery store. 

Ingredients: 150g ground pork, 60g preserved vegetable, marinated with soy sauce, sugar, corn starch, pepper, vegetable oil, rice wine

Steps:

  1. Soak the preserved vegetables in water for at least 30 mins.  Change water 2-3 times.  Chop the veggie
  2. Marinate the ground pork with the ingredients for 30 mins
  3. Mix the chopped preserved vegetables with the pork.  Then, put the meat in a flat plate
  4. Steam the pork for around 15-20mins

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Instant Pot 懶人雞湯

我從來都不是廚房電器控，什麼空氣炸鍋、面包機我都從來不會買，唯一家裡有的就是一個電磁爐（因為真的很愛吃火鍋！），一個不用電不用火的真空鍋和明火燒的壓力鍋。西人常常跟我說他美國家裡的Instant Pot®是多麼的好用，可以炒、蒸、煮，甚至是做酸奶和蛋糕，聽起來簡直是鬼故事一樣不可思議，所以，這次到美國當然要試用一下。

試用的結果是，我到了超市百貨公司很想買一個回家，其實Instant Pot®是一個品牌，也可以說是這種鍋的鼻祖，不算是最高檔的品牌，有幾款售價低於100美元，有的打折後大概就是80美元左右。這種鍋風靡美國，聽說顛覆了針對家庭烹飪的生產製造業，根據網上找到的資料，話說發明這個鍋的是一名中國工程師，因為金融風暴後被解僱後嘗試創業而發明的。

我個人覺得這種鍋很適合初入廚房或者生活非常忙碌但又想在家裡做飯的朋友，真的很簡單，真的，因為基本上就是把所有材料丟進去鍋裡就可以了！

I’ve been told how good and easy Instant Pot® is for cooking. Have finally given a try making a chicken noodle soup. I now have a strong urge to buy one! It’s very convenient and easy for new cooking learner or people who live a busy life. This chicken soup is easy and will only take you 30 mins in total to make!

《Favorite Finds 好物推薦 》

I got a 6-quart one which is very sufficient for a small family of 4 or less. 我買的是這款6-quart，4人或以下的小家庭很夠用了！

透過連結購買，我會獲得少許佣金，你不用多付一分錢。As an Amazon Associate I earn from qualifying purchases. The links below are paid links: if you buy through them, I may earn a small commission at no extra cost to you.

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懶人雞湯 Chicken Soup


份量
Servings
準備時間
Prep Time
烹調時間
Cook Time
難度
Difficulty
620 mins30 mins★

材料 INGREDIENTS：

❑ 雞胸肉 2塊；2 Chicken Breast

❑ 西芹 3-4條；3-4 stalks celery

❑ 胡蘿蔔 1條；1 medium carrot

❑ 洋蔥 1個；1 onion,

❑ 蒜蓉，薑末 少許；2 tablespoon minced garlic and ginger,

❑ 蒔蘿碎 (Dill) 少許；2 tablespoon roughly chopped fresh dills

❑ 水 8杯（我們用了雞胸肉，所以我放了2杯雞湯）；8 cups of water/chicken stock

❑ 鹽、黑胡椒 各少許；Salt and pepper

❑ 雞蛋面條 少許（可以不放）；egg noodles (optional)

做法 DIRECTIONS：

  1. 西芹、胡蘿蔔和洋蔥洗乾淨並切粒；Cut celery, carrot and onion into dice
  2. 快鍋開啟Saute模式，加入少許橄欖油燒熱，加入鹽和黑胡椒炒一下蒜蓉和蔬菜；Turn the Instant Pot® to the high sauté setting. Add oil and once hot add celery, carrot, garlic and onion. Add some salt and black pepper. Stir until the vegetables are softened
  3. 加入水和高湯，放入雞胸肉，設置pressure cook模式煮20分鐘；Add water, chicken and ginger. Set to pressure cook on high and cook for 20 mins
  4. 雞胸肉熟後取出，用叉把雞胸肉弄成絲和小塊放回湯中；Take out the chicken breast and shred the meat into bite-size pieces.
  5. 如果想要放面條，把鍋轉回Saute模式，乾麵條直接丟進鍋中，不用關蓋煮大概7-8分鐘（請看面條包裝說明）；Switch to Sauté setting and bring the soup to boil and cook the egg noodles to cook until al dente
  6. 蒔蘿碎放入鍋中拌勻即可；Put the chicken meat back and add dill
About Me

Hi, I’m Joyce. I’m originally from Hong Kong, passionate about food, cooking, and travel. Thanks for visiting! 我是Joyce，來自香港，熱愛美食、烹飪、旅遊，謝謝你瀏覽我的網頁！

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西人中餐系列 Chinese Food for the West

清炒土豆絲 Stir Fry Potato Slices

“Can you make chicken without bones?! 可以做不帶骨頭的雞肉嗎？!”

by Mr Large 西人大班

西人大班總是很amazed我們東方人啃骨頭的能力，住上海的時候，每次去吃中餐，每次點雞肉，他都會問“帶骨頭的嗎？”，很抱歉，可能我們賤骨頭，所以特別愛啃骨頭。

2019年最後做的一頓飯是在美國，人在美國country side一個大廚房，要思考如何利用西方資源做出西方朋友會喜歡吃的中餐，算是2019年最後一個給自己的挑戰！

在經過幾輪各超市的走訪調研，菜單終於定下來：薑蔥油雞，炒土豆絲，蒜蓉菠菜。

這菜單對大家來說是家常便飯，但說實在，要在不做sweet and sour pork的前提下，做出符合從未來過亞洲的西方朋友的口味，也不是很容易，跟幾個香港朋友討論的時候，其中一個說「喂，你做的蔥油雞千萬要煮到骨頭還是血紅色，然後還整隻雞還原在盤子，西方朋友應該會被嚇壞!」，我跟朋友說「哈，這一點我早就想到，因為西人老投訴我做的雞太多骨頭，所以，你放心，我打算用去骨雞排去做」。

再來就是蔬菜類的兩個菜，蒜蓉菠菜是西人點名的，去到country side的超市，真的沒太多蔬菜可選擇用來做中餐，最後，突然靈感到，西人不是很喜歡土豆嗎？那麼，我國偉大的炒土豆絲不就正合適嗎？

Mr Large is always amazed by how good Chinese is eating chicken with bones. When we lived in Shanghai and went to Chinese restaurant, he always wondered why we can’t find a Chinese chicken dish without bones! My last cooking in 2019 was done in the US country side. Mr Large asked me to prepare a Chinese dinner for the family. Honestly, it is not easy at all to get the ingredients you need to prepare for the Chinese dishes not mentioning that it’s not easy to design a menu for Western people who have never been to Asia.

After some researches done in the grocery stores, here is my dinner menu: Chicken in green onion and ginger sauce, Stir fry potato slices and Stir fry spinach with garlic. This may sounds a very simple dinner for Chinese. I want to make something apart from Sweet and Sour Pork which is most commonly found in the Chinese restaurants outside of Asia.

My HK friends also reminded me to ensure the chicken is fully cooked and do not “restore” the whole chicken to put on the table. I was laughing and said “I know!”. I found that the toughest part of designing the menu is the vegan dish. Not much of choices here of veggie for Chinese cooking. Yet, all of sudden, I remember that the Stir fry potato slices is one of Mr Large’s favourite dishes. In his words – we don’t have this dish in the US!

清炒土豆絲 Stir Fry Potato Slices

清炒土豆絲 Stir Fry Potato Slices

材料 : 土豆，少許蒜和蔥末

做法

  1. 土豆削皮，切細絲，越細越好
  2. 土豆絲用清水洗至少3-4次，這個步驟很重要，要把澱粉洗走，土豆絲才不會粘在一起
  3. 炒鍋熱油，大火炒土豆絲1-2分鐘，再放蒜末，放鹽調味，再炒3-4分鐘
  4. 最後撒上蔥末

Ingredients: Potato, minced garlic, chopped green onion

Steps:

  1. Peel the potato, cut into thin slices
  2. Rinse the potato slices via water at least 3-4 times. This is a very important step to rinse out all starch and so the slices won’t stick together when you stir fry them
  3. Heat up the pan in high heat. Stir fry the potato slices for 1-2 minutes. Add the minced garlic and salt to season. Stir fry for another 3-4 minutes.
  4. Add chopped green onion and serve

很感恩的是，西人朋友們很捧場，表示Excellent！應該不是純粹給我面子吧，讓我更有信心繼續為西人朋友們做中餐了，呵呵！

I’m glad that Mr Large’s family is very happy with the meal and said “Excellent”. This gives me confidence to cook for them and of course to share more recipes of Chinese dishes for friends here!

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