酸辣湯

一大鍋酸辣湯，材料豐富，酸辣随自己口味，三個人吃得蠻滿足！

材料:

豬红五元

鹵水豬肚20元

布包豆腐一件

木耳一塊

冬菇五隻

銀芽三元

梅頭瘦肉絲

蛋一隻

细包雞湯一合

水1.5公升

醋

辣xo醬

裝衣梜的籃子

包裝來的膠带，環保之作

啡手袋

 輕便啡手袋完成於11-6-2017

 怎樣好好的盡量做晒一幅不規則的皮是富有非常高内挑戰，全幅皮巧妙地用盡，只剩了兩小幅，自覺自己非常棒！

後記:用橙線好似很突出，重新改換了接近皮顏色的線和加上拉鍊

dairy free blue berries lime cheesecake

https://prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/

Blueberry Lime Cheesecake {Vegan/GF/Paleo}

Pretty purple cheesecake that is made from pretty REAL food!

Servings

slices

INGREDIENTS

Crust:

• 3/4 cup walnuts
• 1/2 cup almonds
• 1 cup medjool dates
• 1/2 tsp ground vanilla beans or extract
• Pinch of Himalayan pink salt
• Splash of water if needed to help blend

Cheesecake Layer Ingredients:

• 2 1/4 cup raw cashews soaked overnight
• 1/4 to 1/3 cup honey or maple syrup
• 2 tsp vanilla extract
• 1/4 cup lime juice
• 1/3 cup coconut oil melted
• 1 tsp lime zest + more for garnish
• 1 cup blueberries + more for garnish

INSTRUCTIONS

To make the crust:

1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment lined 7" sprinform pan.

To make the lime cheesecake layer:

1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
2. Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.

To make the blueberry cheesecake layer:

1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.

RECIPE NOTES

I used a 7" springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.

糉子

材料:(可包10-12隻)

• 糭葉 30片
• 糯米 1公斤
• 去皮綠豆 半斤(300克)

醃料:

• 五花腩（切10-12丁塊）6兩(225克)
• 冬菇（泡水浸軟）5-6隻切半
• 鹹蛋黃5-6隻切半

五花腩醃料:

• 五香粉 1/2茶匙
• 鹽 2茶匙
• 糖 1茶匙
• 油 1茶匙

糯米調味料:

• 鹽 2 茶匙
• 油 1½ 湯匙

做法: 

1. 五花腩切成方塊，用醃料拌勻，置雪櫃中冷藏四小時以上待用。冬菇浸軟，加油糖生抽拌勻，蒸熟備用。
2. 糯米和綠豆分別用清水沖洗乾淨後，加水蓋過表面泡浸2小時以上，瀝乾水分，糯米用調味料拌勻。
3. 糭葉用水泡浸至軟身，清洗乾淨後放入一大鍋中，用滾水蓋過，大火煮至滾後，熄火，待至水放涼至暖和，即可使用
4. 糭子排放在一大而深的鍋中。注入滾水，蓋過糭子，用大中火煮約 3小時，即成

今年改了用100克红米，3湯匙藜麥，500克糯米