製作豆腐花、紅豆雪條、葱油餅的小竅門 Tips for Making Tofu Pudding, Red Bean Popsicle & Scallion Pancake

豆腐花 Tofu Pudding

　　之前幾次製作豆腐花都太硬，原因是材料比例不夠精準。我按照一般食譜介紹1000 ml豆漿配以6g大菜的比例來製作，可是6克大菜實在太輕了，即使用食物磅都很難精確量度。我決定改用湯羹作為量度單位。參考了一些網上的示範短片後，估算出6克大菜約等於兩湯羹。改用這個量度單位後，終於成功製作出我理想中的質地！

　　豆漿的選擇對豆腐花的味道影響很大。我最初使用維他豆奶，卻覺得豆味不夠香濃，後來加入了幾包永和牌豆漿粉，味道果然提升不少。

食譜參考：https://www.youtube.com/watch?v=LGE5Ypzhyww

　　My previous attempts at making Tofu Pudding resulted in a texture that was too firm. The problem was the precision of the proportion of the ingredient. I followed a common recipe that calls for 1000 ml of soy milk and 6g of agar-agar, but 6 grams of agar-agar was too light even for my food scale and difficult to measure accurately. I decided to switch to using a tablespoon for measurement. After reviewing some online demonstration videos, I estimated that 6 grams of agar-agar is approximately equal to two tablespoons. With this adjustment, I finally achieved the desired texture for my Tofu Pudding!

　　The choice of soy milk greatly affects the flavour of the Tofu Pudding. At first I used Vitasoy soy milk, but the bean flavour was not strong enough. I then added a few packs of Yonghe Soy Milk Powder, which significantly enhanced the flavour.

Reference Recipe: https://www.youtube.com/watch?v=LGE5Ypzhyww

紅豆雪條 Red Bean Popsicles

　　每次煲紅豆沙，我都會煮多一點，用餘下的來做冰條。但我一直有個疑問，如何避免紅豆沉底，使雪條內的紅豆分佈均勻？我決心找出解決方法，於是上網查閱了一些食譜，發現秘訣是在紅豆沙裡加入生粉水，使紅豆沙變成糊狀，這樣紅豆就不會沉下去了！

食譜參考：https://icook.tw/recipes/336160

　　Whenever I make red bean paste, I usually cook extra and turn the leftovers into popsicles. However, I faced a challenge with the red beans sinking to the bottom, leading to uneven distribution in the popsicles. Determined to find a solution, I searched for recipes online and discovered that adding potato starch to the red bean soup turns it into a thick consistency. This prevents the red beans from sinking and ensures they are evenly distributed throughout the popsicles!

Reference Recipe: https://icook.tw/recipes/336160

蔥油餅 Scallion Pancakes

　　我非常愛吃蔥油餅，但在英國，買到的葱不及香港的香，導致做出來的蔥油餅總是不夠葱味。可以放多些葱嗎？我已經放了很多，再增加會令餅皮的質地變得過於鬆散。老公想到一個好方法——先製作一些葱油，再用這些油來做蔥油餅。如此一來，放入粉糰裏的油、塗抹在餅皮上的油、以及煎蔥油餅用的油，全部都是蔥油。終於做出葱味十足的蔥油餅了！

　　I’m a big fan of Scallion Pancakes, but the scallions available in the UK don’t have the same strong aroma as those in Hong Kong. This resulted in pancakes that lacked the desired scallion flavour. Adding more scallions didn’t help; it made the pancakes too crumbly. My husband suggested a great idea—make Scallion Oil first and use this oil to make the Scallion Pancakes. By using Scallion Oil in the dough, on the pancake surface and for panfrying, the pancakes finally had the rich scallion flavour I was looking for!

　　發現這些竅門的過程，不斷試驗和摸索，每一次改進都令我倍感滿足。希望這些分享能鼓勵你進行更多烹飪實驗，創造出屬於自己的完美味道。

　　Through continuous experimentation and exploration, I’ve discovered effective tips for making these delicious dishes. Each improvement and success has been immensely satisfying. I hope these insights inspire you to experiment more in your kitchen and create your own perfect flavours.