Tag Archive | Chinese Food

Sweet Olive(Osmamthus fragrans var. thunbergii)金桂

Sweet Olive(Osmamthus fragrans var. thunbergii)金桂

2016-06-29 005 (Medium)

Sweet Olive(Osmamthus fragrans var. thunbergii) seeds. 金桂種子.


Sweet Olive(Osmamthus fragrans var. thunbergii) seeds germinate easier and faster after removing the hard shell.金桂去殼後比較好孵也比較快出芽.

Tropical tree, the value with its small but extremly fragrant golden yellower in mid summer. This variety has thicker and larger foliage and also cold hardier than other varieties. Easy to grow.  Best growing in full sun to partial shade location.  USDA Zones:7-10.   Mature size:30′(H) X 15′(W). Propagate by seeds, cuttings grafting or air layering.  Fragrant flowers are often used in tea, deserts, can be preserved in jam or honey.

熱帶樹種,價值在於它受歡迎的極香的,開放於仲夏間的小小金黃色花朵. 容易栽種. 最好栽種在全日照到半日照處.  金桂花朵金黃,香氣較為濃郁有著較厚較大的葉片,也較為耐寒. 桂花類一般喜熱不耐寒. 成熟株高30呎,寬幅15呎. 繁殖以種子,扦插,嫁接或高壓方式來進行.  桂花的香花常用來泡茶,料理成菜或甜點,做成桂花蜜來保存.

Reference links: 參考網站資料連結:


Coriander (Coriandrum sativum)芫荽

Coriander (Coriandrum sativum)芫荽
2013-11-14 008 (Medium)
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley, it is an annual herb. Coriander is native from southern Europe and North Africa to southwestern Asia. I am surprise that it is so cold tolerant. This photo was taken after -5 C. It is still vital and green!

芫荽是一年生草本的香菜植物,開白色小花,自花授粉,很容易結子繁殖. 沒想到它這麼的耐寒,此照片是經過幾天攝氏零下5度後拍的,仍然有綠意且生意盎然!

百吃不厭的韭菜盒子!Chinese Leek Pockets


Chinese Leek Pockets  (Chinese refer to garlic chives as leeks)

I ate this food many years ago in Taipei, that is how I developed this recipe.


Wrap:  外皮

     4 Cups All-Purpose Flour   4杯中筋麵粉

     1 1/2 Teaspoons Fast Raising Yeast     1 ½ 小匙乾的快速發酵酵母粉

     1/3 Cup Oil    1/3 杯蔬菜油

     1 Cup Warm Water   1杯溫開水

     1 Tablespoon Sugar   1大匙糖


1. Mix all warp ingredients into a dough.  混和均勻全部外皮的原料成一個麵糰

2. Keep dough in dark, warm and moist place to sit and rise about 2 1/2 hours. While the dough is rising prepare the filling below.  將麵糰置於溫暖濕潤無光線的地方讓它發酵2 ½小時,等待時間中準備餡料


Filling: 餡料

     1 pkg of Chinese garlic chives – wash and finely chop    1包韭菜(約1斤),洗淨瀝乾後切細

     1 pkg of fried tofu-fine cubed     1包油豆腐,切小丁

     2 bundles of green bean noodle-soften in cold water cut to small pieces            2把冬粉,冷水泡軟後用廚房剪刀剪成小段

     2 or 3 large eggs (if the garlic chives is big pkg use 3 eggs)(for strict vegetarians, no eggs)           Salt and Black Pepper to taste     2或3個蛋,( 若是韭菜大把就用3個蛋),(純素者不用蛋) 鹽和胡椒用以調味


1. Make scrumble eggs in a pan with some oil. 起熱油鍋,先炒蛋

2. Stir-fry the garlic chives and fine-cubed fried tofu, add in the chopped soften green bean noodle and pour some water just enough to cover the ingredients in the wok.  Green bean noodle will quickly asorb the flouid after the water is boiling.  Turn the heat off and season the filling with salt and black pepper. 將韭菜炒香後倒入切好的油豆腐丁和切段的泡軟冬粉後加些水,蓋上鍋蓋煮到冬粉將鍋裡的水和油充分吸收後熄火,依個人口味用鹽和胡椒調味好即成為餡料

3. Cut rised dough into 10-12 portions.  Use pin to roll each portion into about 7″ flat wrap.  Spoon the filling in the center of this warp and carefully close the wrap into a half moon dumpling pocket.  Finish making the rest of wraps. 將發好的麵糰切成10-12等份,用橄麵棍橄成圓薄皮,用湯匙舀餡料填入皮的中心,包成半月型,捏緊邊緣使餡料不外露,必要可摺邊,用完所有的皮

4. Let uncooked pockets sit on greased pan about 10-15 min to rise a bit more.  將生的韭菜盒子至於上油的烤盤或平底鍋讓它繼續發酵10-15分鐘

5. Heat the pan, add some oil to pan fry the pockets until both sides golden and crispy.  Serve it hot.     起熱油鍋煎韭菜盒子煎至兩面金黃,也可用深油鍋炸 , 撈起瀝乾油份趁熱吃

6. Make sauce for cooked pockets:  1:1 soysauce and Lee Kum Kee chili garlic sauce    用1份李錦記蒜容辣椒醬兌1份壺底油即成淋醬 ,此淋醬使韭菜盒子更有風味更好吃!