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

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!

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