【食物保溫套裝食譜 Thermal Lunch Box Set Recipe: 港式茶樓點心 Hong Kong Style ~Yum Cha~ Dim Sum】

✨產品 Product:
食物保溫套裝
淺藍色300毫升食物盒 X2 ＋JBT 400毫升真空食物罐 X1 (白) + 專用保溫袋 (淺藍)
Thermal Lunch Box Set Set D- (300ml Light Blue Container + 400ml Vacuum Food Jar + Insulation Bag)

📍零售點:
THERMOS 網上商店 eShop: https://www.thermos.com.hk/product-ca...
THERMOS專門店 THERMOS House: www.thermos.com.hk/store1/

1) 金針雲耳蒸雞飯
〖 材料 〗
金針 適量
雲耳 4片
杞子 少許
蟲草花 適量
雞 半隻
薑 2片
冬菇3-4粒
紅棗 1粒

〖 醃料 〗
糖 適量
紹興酒 半茶匙
生粉 半茶匙
麻油 適量
生抽 1茶匙
蠔油 2茶匙

〖步驟〗
1.⁠ ⁠雞加醃料拌勻，靜置15分鐘。
2.⁠ ⁠金針、雲耳、冬菇、蟲草花及紅棗浸至軟身，再⁠將冬菇、薑切絲。
3.⁠ ⁠將所有食材放上蒸盤。
4. 大火蒸約 15分鐘至熟透即成。

2）豬肉燒賣
〖 材料 〗
乾木耳絲 12克
豬肉 300克
冬菇(乾) 4-5粒
燒賣皮 1/2斤

〖 調味料 〗
雞粉 1茶匙
生油 2茶匙
生粉 2湯匙
糖 ½茶匙
胡椒粉 ½茶匙
鹽 1茶匙
生抽 ½茶匙

〖步驟〗
1.⁠ ⁠冬菇、木耳絲浸軟、切碎
2.⁠ ⁠免治豬肉加入調味料拌勻，用手撻至有黏性後冷藏15分鐘。
3.⁠ ⁠加入冬菇粒和木耳絲拌勻。
4.⁠ ⁠將豬肉釀入燒賣皮內，握緊成圓柱型，收平收口位。
5.⁠ ⁠於於點心紙上，大火隔水蒸 10分鐘，最後以紅蘿蔔粒裝飾。

3） 芝麻菲林卷
〖 材料 〗
黑芝麻粉 30克
馬蹄粉 80克
白芝麻 適量
水 360克
白糖 80克

〖步驟〗
1.⁠ ⁠小火炒香黑芝麻粉，炒到有芝麻香氣即可關火
2.⁠ ⁠將所有材料加攪拌機，攪拌均勻，過篩
3.⁠ ⁠把粉漿倒入不銹鋼盤，大火蒸至凝固
4.⁠ ⁠微涼後脫模，用刮刀劃四邊，再從較短一邊慢慢捲成一條
5.⁠ ⁠切掉頭尾，切成喜歡的長度即成

1. Steamed Chicken with Dried Lily Bus and Cloud Ear Fungus
〖Ingredient〗
Dried Lily Buds appropriate amount
Cloud fungus 4 pieces
Wolfberry a little
Cordyceps flower appropriate amount
Half chicken
Ginger 2 Slices
Mushrooms 3-4 pieces
Red date 1 piece

〖Marinate〗
Sugar in moderation
ShaoXing Wine half teaspoon
Cornflour half teaspoon
Sesame Oil appropriate amount
Light soy sauce 1 teaspoon
Oyster sauce 2 teaspoons

〖Steps〗
1.⁠ ⁠ Add marinating sauce to chicken, mix well and let stand for 15 minutes.
2.⁠ ⁠ Soak dried lily buds, cloud fungus, mushrooms, cordyceps flowers and red dates until soft, then ⁠ cut the mushrooms and ginger into shreds.
3.⁠ ⁠Place all ingredients on the steaming plate.
4. Steam over high heat for about 15 minutes until cooked through.

2. Pork Siu Mai
〖Ingredient 〗
Dried fungus shreds 12g
Pork 300g
Mushrooms (dried) 4-5 pieces
Siu Mai Wrapper 1/2 kg

〖Marinate〗
Chicken powder 1 tablespoons
Oil 2 teaspoons
Corn Flour 2 tablespoons
Sugar ½ teaspoon
Pepper ½ teaspoon
Salt 1 teaspoon
Light soy sauce ½ teaspoon

〖Steps〗
1.⁠ ⁠Soak the mushrooms and fungus until soft and chop into pieces
2.⁠ ⁠Add the marinate to the minced pork, mix well until it becomes sticky and refrigerate for 15 minutes.
3.⁠ ⁠Add the shredded mushrooms and fungus and mix well.
4. ⁠ ⁠ Stuff the pork into the Siu Mai wrapper, hold it into a cylindrical shape, and flatten the closing position.
5. ⁠ ⁠ Place on pastry paper, steam over high heat for 10 minutes, and finally garnish with carrot cubes.

3. Black Sesame Roll
〖Ingredient 〗
Black sesame powder 30g
Water chestnut powder 80g
White sesame seeds appropriate amount
Water 360g
White sugar 80g

〖Steps〗
1.⁠ ⁠Saute black sesame powder over low heat until fragrant, then turn off the heat.
2.⁠ ⁠Add all the ingredients into a blender, stir evenly, and sift
3.⁠ ⁠Pour the slurry into the stainless steel plate and steam over high heat until solidified
4.⁠ ⁠After slightly cool down, remove from the mold, score the four sides with a spatula, and then slowly roll it into a strip from the shorter side.
5.⁠ ⁠Cut off the head and tail part and cut into desired length.

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