上次新年整糕用淨好多不同粉類，就整個黃金豆腐，參考某大師傅朋友的食譜再改良一下，用不同種類的粉才可以有呢個厚厚皮的效果，我試過淨係用麵粉同生粉是做不到的！一定要掌握好包粉這個動作，豆腐盡量抹乾一點，粉要乾，動作要快，一粒包完粉就立刻炸，包好粉的豆腐放得久也不去炸就會出水，炸出來就會起粒粒的。翻炸可以把豆腐的水分迫出令到豆腐更香脆，話時話其實我係十分討厭炸嘢的哈哈，因為用油很多又討厭被油彈的恐懼感>_<

材料
炸粉:
生粉100克
麪粉75克
糯米粉40克
粟粉20克
泡打粉10克
粘米粉20克
鹽 1茶匙
雞粉 2茶匙

豆腐1盒

淮鹽 少許

做法
1) 把炸粉材料倒入碗拌勻成炸粉
2) 將滑豆腐中間切開分切兩層，再切四刀，成八小件
3) 豆腐放入炸粉，小心輕輕撈勻，不要弄散豆腐
4) 開大火燒滾油至160℃，放入豆腐炸至金黃色撈起瀝油，然後再大火翻炸20秒
5) 可撒上淮鹽即成

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Creamy chestnut 🌰 soup ❣️Got some really fresh chestnuts from the wet market at $40! Really sweet and buttery!!!! Love cooking this soup in winter ❄️although not cold at all yet……😓

Silky Creamy Chestnut Soup (For Four)

Ingredients:
500g chestnut 
1 tablespoon butter
1 teaspoon chopped garlic
2 small shallots, roughly chopped
half onion, roughly chopped
½ cup heavy cream
1 cup milk
700ml low sodium chicken broth
Chopped parsley for garnish 
Salt and freshly ground pepper

Steps:
1. Melt the butter in a pot, can add some oil as well. Add the garlic, shallots and onion cook over moderately low heat, stirring, until softened, about 5 minutes. Add the chestnuts and cook for 2 minutes. Add the chicken broth and cook over moderately high heat. Cover partially and simmer over low heat for 30 minutes or more.

2. Puree the soup in a blender, return the soup over low heat and gradually add the heavy cream and milk until to the desired texture. Season with salt and pepper. Put parsley on top and serve!

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Black Truffle Mashed potato
One of the most devilishly delicious dish.. add more and more butter & milk to get that silky texture! 😛薯蓉要滑就要加多點牛油同牛奶，係好肥架，但係好食就無計，唯有食完跑多幾個圈啦！

黑松露薯蓉
材料：
大薯仔 2隻
La Rustichella黑松露醬
黑松露油
牛油 50g
牛奶 50ml
鹽
黑椒 

製法：
1）薯仔去皮切細成塊, 滾水中加了少許鹽,煮約 15 至 20分鐘至軟,用尖刀可容易插入即可, 撈起瀝乾
2) 用大匙羹或叉壓,趁熱加入黑松露油及牛油拌勻, 再加牛奶，灑下鹽和胡椒粉調味;
3)最後加入黑松露醬鹽和胡椒粉調味拌勻。
Tip: 一定要認真壓好才會滑!如果不夠滑可自行加更多牛油及牛奶

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