冰燒仙草

燒仙草（http://happyfamilyandfriendskitchen.blogspot.com/2010/09/blog-post_23.html）熱到仙草融化，放冷後再吃，仙草會變得軟軟滑滑，很讚！

八寶甜湯

這是一道功夫湯， 所謂功夫，就是不能一鍋煮。

我以前是懶人，所有東西丟進去，煮到最難爛的也爛了就好，不過，口感總是差了一些。就像西米要分開煮，也是一樣的道理。

用大同電鍋煮花生，大約跳起來兩，三次左右。同時用兩個鍋子，一個煮紅豆，一個綠豆和薏仁（我這次綠豆薏仁燜忘了，燜太久，太爛了），煮到適當熟度減個一兩分。


所有東西都煮好後，倒進大鍋，加糖，加桂圓肉，加切小塊的蒟蒻或椰果，煮沸關火燜著，到要吃之前再加熱。我愛吃甜湯，所以對甜湯要求特別高。

番茄夾梅肉

現在番茄盛產，市場也減價。切開夾個不太酸的無核薄梅肉，好吃！

瓠瓜菜飯

家裡剩一條瓠瓜，不想作，就刨絲。火腿切細，米洗好，用雞高湯加點鹽放電鍋蒸。

紫番薯饅頭

Ever since I ate the purple yam at SF's house, I have often cooked it as well (350 degree, 90 minutes). Stephen gave me the idea to put the purple yam into 麵包or饅頭, so I gave it a try.

After mashing the purple yam, I put it and other ingredients into the bread machine to mix. Then, I put the dough to rest, and then made the shape and then steamed. I was not very good at making the shapes though. Actually, my 饅頭 was not really 饅頭。My kids don't like the regular 饅頭 because it is too hard; instead, they like soft ones, so my 饅頭 is very puffy. I shouldn't call it 饅頭，but I don't know how to call it.

燒仙草

基本的紅豆，花生，綠豆湯煮熱了再加入罐裝仙草，一片片的用湯匙挖出加入煮沸。

迷你豬排

我家小朋友比較懶得咬，帶筋或肥的牛排豬排他們一概沒有好感，切成小塊幫助也不多。有一次，我爸爸說，去買一條豬里脊肉，切塊醃了再煎，比較沒筋沒肥。

我在醃料裡特別加了檸檬，使肉更嫩，其他就是普通的醃料和太白粉。

果然，兩個人都捧場，也沒抱怨咬不動。


吃到一半，忽然有種似曾相識的感覺，難道我小時候也吃過？