Subscribe to:
Post Comments (Atom)
Teen'Zine Logo
About Me
- Chinatown Teen'Zine
- San Francisco, California, United States
Total Pageviews
Welcome to Chinatown Teen'Zine Blog!
The San Francisco Chinatown Teen'Zine (CTZ for short) is an after-school program that uses the Internet and related media and technologies to engage youth with the local community. It works by offering interesting projects, such as bilingual weblog publishing & local history, and providing a dedicated public space for activities. Along the way it teaches young people communications, technology, and leadership skills.
CTZ blog enables young people ages 12-18 to participate as community reporters, editors and blog publishers. They moderate and document discussions in the teen activities, i.e., participate in field trips and digital photo projects, volunteer in the street fairs, try new adventures of craftsmen, share their views in the book reviews, use e-mail to communicate with other peers, and learn traditional & electronic library research methods. Members take part in dialogues about their weblog contents with readers globally. The Teen Advisory Council of Chinatown Library welcomes more suggestions to Teen Services. Joining the Teen'Zine activities could get community service hours & meet new friends. For more information, please call Chinatown Public Library (415)355-2888. Address: Chinatown Public Library, 1135 Powell Street, San Francisco, CA 94108.
歡迎來到華埠青少年網誌!
三藩市華埠公立圖書館所舉辦的課後活動Teen'Zine是利用互聯網,鼓勵青少年參與地區性華埠動態的學習網誌.它是一個有趣的社區活動,內容包括中英文網誌製作,華埠歷史等.地點在三藩市華埠公立圖書館內,透過不同的學習經驗,青少年們藉此明瞭通信技術與領導才能.
CTZ Blog華埠青少年網誌召集12至18歲的青少年們加入為會員.課程項目有小組討論多項活動,例如數碼攝影製作,戶外活動與義工街會服務,嘗試快樂手藝家,圖書交換寫書評,互傳郵電,研習傳統與電子圖書館使用方法等.會員集體製作網誌,連結入互聯網,也和其他地區網友進行線上交流.華埠圖書館青少年諮詢委員會歡迎提供更多青少年服務的意見.加入Teen'Zine活動可獲得社區服務時數,及認識新朋友.詳情請致電三藩市華埠公立圖書館(415)355-2888.地址: Chinatown Public Library, 1135 Powell Street, San Francisco, CA 94108.
Which is your favorite Chinese New Year Dinner Recipe? 哪一個中國新年食譜是你的最愛呢?
Chinese New Year Dinner Recipes 中國新年食譜
大家都知道年三十晚上, 在家裡吃團圓飯, 而且在飯桌上的每一樣菜都有自己的意義和概念, 下面是一些團圓飯的食譜和做法.
一, 年年有餘 (清蒸活魚) Abundant Every Year (Steamed Fish with Ginger & Green Onions)
中國人的傳統習俗是在團圓飯桌上必須有魚, 而且要吃剩下一些, 這也就是中國人所說的"年年有餘"啦. 其做法又分蒸, 煎, 炸. 通常來說都是蒸, 或者煎. 在此建議蒸, 因為比較健康且美味可口.
主料: 新鮮活水魚
配料: 蔥絲, 薑絲, 蒜末, 蒸魚專用醬油(普通醬油也可), 少許香油.
做法:
1.活水魚去鱗, 鰭, 和五臟. 可在魚身切3-4刀, 但也不要切成斷, 也不要將魚去頭斷尾(此為中國民俗吃全魚的習慣).
2.將小部分蔥, 薑, 蒜放入魚肚中. 可放2-3塊薑置於盤子和魚之間, 這樣是為了讓魚可以均勻受熱.
3.蒸魚要用冷水開始, 時間為15-20分鐘(從看見蒸氣算起), 取決魚的體積和重量.
4.等魚快好的時候, 用另外一個鍋燒少量的熱油, 加入蔥, 薑, 蒜和醬油, 然後澆在蒸好的魚身上, 最後淋上少許香油即可食用.
=======================
二, 東成西就 (豬肉炒冬菇西洋菜) Succeed in the East & West (Pork with Dry Mushroom & Vegetable)
主料: (乾)冬菇, 西洋菜, 瘦豬肉
配料: 少許的蔥, 薑, 醬油, 糖, 料酒, 鹽, 醋, 澱粉, 香油.
備用材料:
1.西洋菜洗淨後放入水中煮30秒-1分鐘, 然後放入冷水中浸泡以保持其色澤和脆感, 再淋乾水份擺入盤中備用.
2.如採用乾冬菇則需要用冷水浸泡3至4個小時(過夜更好), 擠乾水份並去掉冬菇莖(可切絲), 擠去的水份可留下一小部份備用.
3.瘦肉切成肉絲備用.
做法:
鍋底放油. 蔥, 薑炒香再放入肉絲, 然後順次放入肉絲和配料, 少許料酒, 醋和鹽. 再放入冬菇加入鹽, 醬油, 糖. 如果比較乾可放入少許的冬菇水或清水但不可放多. 大火爆炒2-4分鐘後放入澱粉勾乾最後淋上香油, 澆在西洋菜上即可食用.
=======================
三, 發財好事 (髮菜蠔鼓湯) Full of Riches & Fortune (Pork, Vegetable & Oyster Soup)
主料: 髮菜, 蠔鼓乾, 腐竹, 瘦豬肉.
配料: 鹽, 料酒, 蔥, 薑切絲或者碎末, 高湯(豬骨湯或者雞湯).
備用材料:
1.腐竹用冷水泡至鬆軟, 並且淋乾水份切成塊備用.
2.瘦豬肉切成絲或者切片備用.
3.髮菜洗淨擠乾水份備用.
做法:
1.鍋底放入少許油, 放入蔥, 薑炒香, 倒入高湯, 放入蠔鼓乾和豬肉, 加入少許料酒和鹽, 煮20分鐘左右放入腐竹再煮20-25分鐘.
2.最後放入髮菜煮2-3分鐘即可食用.
=======================
四, 南北亨通(南北杏湯) The North and South Go Well (North and South Apricot Soup)
主料: 南北杏, 瘦豬肉及薑
副料: 鹽, 白糖少許
備用材料:
瘦肉切成絲備用
做法:
1.將肉絲放入水中並放入少許鹽及薑然後煮10-15分鐘, 要撥去油和其它血水, 留下清湯.
2.放入南北杏, 及少許白糖, 用小火熬煮至材料軟化為止
3.關火蓋鍋蓋燜片刻即可食用.
=======================
五, 甜點 I (糖水)/Dessert I (Sweet Apricot Soup)
主料: 南北杏, 百合, 雪耳(銀耳), 冰糖 (或者白糖,紅糖)
準備材料:
1.雪耳要浸泡於冷水中直至其鬆軟為止, 一般浸泡的時間為過夜或者更長時間.
2.將泡好的雪耳擠乾水分, 並用手撕成小片備用
3.如果百合是乾的, 要用溫水浸泡至到張開鬆軟, 然後擠乾水分備用, 在此建議使用新鮮的百合, 其口感會更加美味爽口.
做法:
1.將南北杏放入沸水中煮加入冰糖, 20分鐘左右再放入雪耳和百合, 再煮上5-10分鐘左右, 如果需要糖可再加入, 糖分要按個人喜好, 但是以偏甜為主.
2.如果不喜歡百合太熟軟, 也可以最後再放入鍋中.
3.關火後將其浸泡2-3小時以上為最好.
4.如果喜歡冰涼口感的朋友可加入冰塊, 或將其放入冰箱冰鎮口感也別具一格.
The above five recipes were written by Megan Zhu, revised by Haoyang Zhang
甜點 II (黑芝麻湯圓)/Dessert II (Black Sesame Sweet Rice Dumplings)
Ingredients:
Sticky Dumpling Wrapper:
4 cups glutinous rice powder
220ml boiling water
220ml cold water
Fillings:
200g black sesame powder
200g suger
140g salt-free butter or lard
Procedures:
I. Fillings:
1. Melt butter (or lard) and sugar then mix black sesame powder until the mixture is evenly incorporated and blended.
2. Roll the sesame mixture into 20 small balls. Place in a baking dish. Allow enough space to each other. Refrigerate till the sesame balls harden (about 1/2 to 1 hour).
II. Dumpling wrappers:
1. Slowly mix glutinous rice powder into boiling water with a chopstick, then mix with cold water. Use hand to knead the dough. Pinch the dough off and roll it into 20 balls.
2. Make the balls into wrappers by flattening them and poking a small dent in the center.
III. Making sweet rice dumplings:
Fill the wrappers with the small sesame balls. Seal the top and roll it into a ball again. Make 20 uncooked sesame sweet rice dumplings.
IV. Cooking:
1. Bring a pot of water to boil, then add salt.
2. Drop dumplings one at a time to prevent splashing water out and sticking together. Cover the pot and poach.
3. In a few minutes, the sweet rice dumplings will surface from the boiling water. They will be softly cooked and stick to the touch.
4. Carefully fish them out with a strainer and serve warm with the soup. (optional) top with whole black sesame seeds.
For different flavor, you could change the black sesame paste to red bean or peanut powder or sweet date paste. You can even make more American fillings like chocolate or strawberry.
The receipe was written by Rose Gao, revised by Jewel Chen
一, 年年有餘 (清蒸活魚) Abundant Every Year (Steamed Fish with Ginger & Green Onions)
中國人的傳統習俗是在團圓飯桌上必須有魚, 而且要吃剩下一些, 這也就是中國人所說的"年年有餘"啦. 其做法又分蒸, 煎, 炸. 通常來說都是蒸, 或者煎. 在此建議蒸, 因為比較健康且美味可口.
主料: 新鮮活水魚
配料: 蔥絲, 薑絲, 蒜末, 蒸魚專用醬油(普通醬油也可), 少許香油.
做法:
1.活水魚去鱗, 鰭, 和五臟. 可在魚身切3-4刀, 但也不要切成斷, 也不要將魚去頭斷尾(此為中國民俗吃全魚的習慣).
2.將小部分蔥, 薑, 蒜放入魚肚中. 可放2-3塊薑置於盤子和魚之間, 這樣是為了讓魚可以均勻受熱.
3.蒸魚要用冷水開始, 時間為15-20分鐘(從看見蒸氣算起), 取決魚的體積和重量.
4.等魚快好的時候, 用另外一個鍋燒少量的熱油, 加入蔥, 薑, 蒜和醬油, 然後澆在蒸好的魚身上, 最後淋上少許香油即可食用.
=======================
二, 東成西就 (豬肉炒冬菇西洋菜) Succeed in the East & West (Pork with Dry Mushroom & Vegetable)
主料: (乾)冬菇, 西洋菜, 瘦豬肉
配料: 少許的蔥, 薑, 醬油, 糖, 料酒, 鹽, 醋, 澱粉, 香油.
備用材料:
1.西洋菜洗淨後放入水中煮30秒-1分鐘, 然後放入冷水中浸泡以保持其色澤和脆感, 再淋乾水份擺入盤中備用.
2.如採用乾冬菇則需要用冷水浸泡3至4個小時(過夜更好), 擠乾水份並去掉冬菇莖(可切絲), 擠去的水份可留下一小部份備用.
3.瘦肉切成肉絲備用.
做法:
鍋底放油. 蔥, 薑炒香再放入肉絲, 然後順次放入肉絲和配料, 少許料酒, 醋和鹽. 再放入冬菇加入鹽, 醬油, 糖. 如果比較乾可放入少許的冬菇水或清水但不可放多. 大火爆炒2-4分鐘後放入澱粉勾乾最後淋上香油, 澆在西洋菜上即可食用.
=======================
三, 發財好事 (髮菜蠔鼓湯) Full of Riches & Fortune (Pork, Vegetable & Oyster Soup)
主料: 髮菜, 蠔鼓乾, 腐竹, 瘦豬肉.
配料: 鹽, 料酒, 蔥, 薑切絲或者碎末, 高湯(豬骨湯或者雞湯).
備用材料:
1.腐竹用冷水泡至鬆軟, 並且淋乾水份切成塊備用.
2.瘦豬肉切成絲或者切片備用.
3.髮菜洗淨擠乾水份備用.
做法:
1.鍋底放入少許油, 放入蔥, 薑炒香, 倒入高湯, 放入蠔鼓乾和豬肉, 加入少許料酒和鹽, 煮20分鐘左右放入腐竹再煮20-25分鐘.
2.最後放入髮菜煮2-3分鐘即可食用.
=======================
四, 南北亨通(南北杏湯) The North and South Go Well (North and South Apricot Soup)
主料: 南北杏, 瘦豬肉及薑
副料: 鹽, 白糖少許
備用材料:
瘦肉切成絲備用
做法:
1.將肉絲放入水中並放入少許鹽及薑然後煮10-15分鐘, 要撥去油和其它血水, 留下清湯.
2.放入南北杏, 及少許白糖, 用小火熬煮至材料軟化為止
3.關火蓋鍋蓋燜片刻即可食用.
=======================
五, 甜點 I (糖水)/Dessert I (Sweet Apricot Soup)
主料: 南北杏, 百合, 雪耳(銀耳), 冰糖 (或者白糖,紅糖)
準備材料:
1.雪耳要浸泡於冷水中直至其鬆軟為止, 一般浸泡的時間為過夜或者更長時間.
2.將泡好的雪耳擠乾水分, 並用手撕成小片備用
3.如果百合是乾的, 要用溫水浸泡至到張開鬆軟, 然後擠乾水分備用, 在此建議使用新鮮的百合, 其口感會更加美味爽口.
做法:
1.將南北杏放入沸水中煮加入冰糖, 20分鐘左右再放入雪耳和百合, 再煮上5-10分鐘左右, 如果需要糖可再加入, 糖分要按個人喜好, 但是以偏甜為主.
2.如果不喜歡百合太熟軟, 也可以最後再放入鍋中.
3.關火後將其浸泡2-3小時以上為最好.
4.如果喜歡冰涼口感的朋友可加入冰塊, 或將其放入冰箱冰鎮口感也別具一格.
The above five recipes were written by Megan Zhu, revised by Haoyang Zhang
甜點 II (黑芝麻湯圓)/Dessert II (Black Sesame Sweet Rice Dumplings)
Ingredients:
Sticky Dumpling Wrapper:
4 cups glutinous rice powder
220ml boiling water
220ml cold water
Fillings:
200g black sesame powder
200g suger
140g salt-free butter or lard
Procedures:
I. Fillings:
1. Melt butter (or lard) and sugar then mix black sesame powder until the mixture is evenly incorporated and blended.
2. Roll the sesame mixture into 20 small balls. Place in a baking dish. Allow enough space to each other. Refrigerate till the sesame balls harden (about 1/2 to 1 hour).
II. Dumpling wrappers:
1. Slowly mix glutinous rice powder into boiling water with a chopstick, then mix with cold water. Use hand to knead the dough. Pinch the dough off and roll it into 20 balls.
2. Make the balls into wrappers by flattening them and poking a small dent in the center.
III. Making sweet rice dumplings:
Fill the wrappers with the small sesame balls. Seal the top and roll it into a ball again. Make 20 uncooked sesame sweet rice dumplings.
IV. Cooking:
1. Bring a pot of water to boil, then add salt.
2. Drop dumplings one at a time to prevent splashing water out and sticking together. Cover the pot and poach.
3. In a few minutes, the sweet rice dumplings will surface from the boiling water. They will be softly cooked and stick to the touch.
4. Carefully fish them out with a strainer and serve warm with the soup. (optional) top with whole black sesame seeds.
For different flavor, you could change the black sesame paste to red bean or peanut powder or sweet date paste. You can even make more American fillings like chocolate or strawberry.
The receipe was written by Rose Gao, revised by Jewel Chen
All programs at the Library are free. Supported by Friends of the San Francisco Public Library
No comments:
Post a Comment