- Apr 11 Mon 2016 23:41
安妮塔的手做日記搬家了！
- Feb 14 Sat 2015 04:51
小麥麴 Wheat Koji
In order to make wheat miso, I am making wheat koji first.
想試做小麥味噌，前置作業先來發小麥麴。
INGREDIENTS*
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Whole Hard Wheat 小麥 500g
- Feb 13 Fri 2015 05:16
客家豆醬 Hakka Soybean Paste
Hakka Soybean Paste is made with soybean koji, rice koji, salt and sticky rice congee. The fermented soybean koji and rice koji bring out rich flavor and make it one of Hakka traditional seasonings. Hakkas use this soybean paste in many of their dishes, just like Japanese use mirin in their dishes.
客家豆醬由黃豆麴和米麴發酵糯米粥製成，味道豐富，是客家人傳統調味品之一。客家人使用豆醬的普遍就像日本人使用味霖一樣，廣泛的運用在各式客家菜色中，不管是蒸魚、炒菜或用於沾醬皆適合。
INGREDIENTS
- Feb 11 Wed 2015 08:59
自製奶油 Homemade Butter
You can make butter at home just by putting 35% whipping cream or heavy cream in a stand mixer and running it till it turns into butter and buttermilk. It's just that easy!
今天以前，我真的沒想過，原來奶油可以自己在家裡做，而且還很簡單，而且而且，還很香很好吃耶。冰箱裡有瓶剩下500ml的鮮奶油冰了一段時間了，想趕快把它用掉。估狗到肥丁用鮮奶油來做奶油，身為奶油控，這當然要試。材料就市售35%鮮奶油，倒進攪拌機，不停地以中高速攪拌約十分鐘左右… 搭達！自製奶油和buttermilk就出來了！哇哈哈哈 真的超easy的耶。裝進我的奶油盅，待明天的早餐就可以來跟家裡的大小債主臭屁一下了。ㄎㄎㄎ
INGREDIENT
- Feb 04 Wed 2015 02:30
辣白菜泡菜 Spicy Napa Cabbage Kimchi
Spicy Napa Cabbage Kimchi, also called Tongbaechu-Kimchi, Baechu-Kimchi, Pogi-Kimchi or just simply Kimchi, is one of the Korean traditional kimchi. It is the most common side dish in all Korean restaurants. I love napa cabbage kimchi but store bought kimchi are usually tasted sour since they stayed in the store for a long time and then are over fermented. So today, I'd like to make my own kimchi.
前陣子看了韓綜《三時三餐》農村篇，節目中崔智友醃了一缸紅咚咚美味泡菜，饞的我一整個泡菜魂上身，好想吃泡菜呀呀呀呀呀呀！多倫多的韓國超市中雖然有各式各樣的泡菜，但由於擺放於架上有一段時間，通常買回家的泡菜都已經過度發酵變酸了。買不到新鮮泡菜，不如捲起袖子自己來做吧！
INGREDIENTS
- Jan 30 Fri 2015 05:16
米麴 Rice Koji
Koji, is the fungus, aspergillus oryzae, that grows on grain substrate. It is used in many East Asian cuisines to ferment food. The rich enzymes of koji break down starches and proteins of grains into sugars and amino acids, for making various miso, soy sauces, sake, amazake, etc.
The koji starter I use here for making koji rice is Light Rice Koji Starter from Gem Cultures in US. If you live in Canada, Culture Mother is going to launch those koji starters soon. In Taiwan, you can find various koji starters at Da Shan and 錦池。The whole procedure of making rice koji takes about 3 days.
米麴（rice koji，米こうじ，米糀），是米麴菌（種麴，tane koji，koji starter，學名：Aspergillus oryzae）接種到煮熟的飯粒上，經過一段時間發酵而成。做好的米麴可以再加工做成鹽麴、味噌、豆腐乳、味霖、甘酒、清酒等健康又美味的食物，是很多發酵食品的基本和必需素材。
- Jan 26 Mon 2015 03:23
日式醬油 Japanese Style Shoyu
Japanese-style soy sauce, known as shoyu, is usually made from an even ratio of soybeans and wheat, koji bacteria and salted water (brine), it is different from traditional Chinese soy sauces that are made with 100% soybeans, koji bacteria and salted water. Japanese-style shoyu tends to be sweeter, clearer and thinner than Chinese soy sauces.
這幾天跟著社團團長做了一個發酵project《製作日式醬油》。真不敢相信我竟然會有親手做醬油的一天耶，哈哈哈。原來醬油有很多種，這次製作的日式醬油和常吃的傳統中式醬油最大的不同點在於，日式醬油的原料有等量的小麥和黃豆、麴菌、鹽水，而中式醬油則沒有小麥，全為黃豆，加上麴菌和鹽水釀造而成。原料中的小麥使得日式醬油成品味道來的較為甘甜、清淡。
釀造日式醬油的材料有：
- Oct 27 Mon 2014 00:26
鷹嘴豆味噌 Chickpea Miso
Miso is usually made with koji rice, salt and soy beans. This time, I am going to try making miso with chickpeas.
坊間市售的味噌多為黃豆製，我吃過的味噌也都是黃豆味噌，所以我一直以為味噌就是黃豆和米麴做出來的。直到看了《味噌之書》後才知道，原來味噌可分為米味噌、麥味噌、豆味噌等三大類。近來自製健康美味的活味噌在北美興起，看著味噌社團中的老外超推崇鷹嘴豆味噌，恰好我剛發了一盤新鮮米麴，來試做鷹嘴豆味噌。
INGREDIENTS
發酵 Fermentation Projects (3)