风信子 - Hyacinthus

Yeah! Chinese New Year 2020 is coming soon. I have been visiting few of the gardening places and coincidentally i meet this new friend - Hyacinthus. I fall in love to her when i have 1st eye in her. Cant wait ..... i just grab 2 pots and i am not even know how to plant it. 

Day 1

This is some information I found from google.

红、蓝、白、紫、黄、粉红色的风信子白色的风信子：暗恋、恬适、沉静的爱（不敢表露的爱）
　　红色的风信子：感谢你，让我感动的爱（你的爱充满我心中）
　　蓝色的风信子：恒心、贞操、彷佛见到你一样高兴。
　　紫色的风信子：悲伤、妒忌，忧郁的爱（得到我的爱，你一定会幸福快乐）
　　黄色风信子——有你就幸福
　　粉色的风信子：倾慕、浪漫
　　风信子--永远的怀念

Day 2

风信子的香味很浓郁，甜中带涩；风信子植株低矮整齐，花序端庄，花色丰富，花姿美丽，是早春开花的著名球根花卉之一，也是重要的盆花种类。

Day 3

颜色越深气味越浓郁，颜色越浅的气味就淡一些

Day 5

Rhythmic gymnastics - Iris LG Ball

I will be Back!!

Time flies ……. It’s has been years I have not come to this home. Very very very ……sorry.

both my kiddos were grown up now ....6 & 7. i think it's time i need to back into this home!

Dear, i miss you all ..... i will be BACK!

Turnips Sweet Corn Pumpkin Soup | 沙葛玉蜀黍南瓜汤

最近的天气真是令人闷闷不乐。。。太阳公公，你几时出来呀！

今天来一点不一样的汤，这是我第一次用沙葛 煮汤；也是我第一次在这用中文。。。哈哈！
沙葛营养丰富，含有人体所必需的钙、铁、锌、铜、磷等多种元素。它还有降低血压、血脂等功效。我想我妈妈很合适 喝这个汤。

材料：
玉蜀黍 一条 

南瓜¼ 粒

冬菇 两朵

沙葛 一粒
红枣 8-10 粒
猪骨三块

步骤：
1．冬菇在还没有下汤时，需要浸至软。
2．肉类必须先“飞水“，这可以去除血水和汤不会浊。
3．把所有材料放入沸水里煲。开始用大火煲，然后再把火候调至小火，以慢火煲2小时。

4．汤煲好后，才加入调味料，可加入盐，随个人口味。

Coco Orange Pound Cake |可可香橙磅蛋糕

The fruits storing in my fridge is getting more and more since someone at home starting to 拜拜 (praying). Both the monsters are falling into sick, so I am the only 1 in charge to finish the fruits.

In fact, I wanted to bake a chocolate cake. But since the oranges are full in the fridge, thus I give a reason to bake this cake.

This is my 1st attempt to modify the original recipe. I am very satisfied with the outcome. Nevertheless, I think can still improve further. I will bake this again and will add in 50ml milk into the coco batter.

Ingredients:
200gm cake four
¼tsp salt
4 eggs ( I use large egg )
200gm butter
180gm sugar
Orange juice from I big size orange
1 tsp vanilla
2 tsp coco powder – non sweet

 Directions:
1. Preheat oven at 180c. Line the bottom of 8”inch pan with parchment paper and set aside.
2. Sift together flour and baking powder and add in salt. Set aside.
3. Cream butter and sugar until fluffy.
4. Add in egg one by one. Beat well before add in each.
5. Add in vanilla and beat well.
6. Sift in flour and beat until smooth batter.
7. Divide the batter into 2 portions and each portion add in coco powder and orange juice.
8. Pour coco batter into the pan and level it before pour in orange batter.

9. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

Wacky Cocoa Cream Cheese Cupcake |古怪的可可奶油干酪蛋糕

A week ago, I am cracking my head on what to prepare to let the little boy bring to his school for Potluck Day. Those chocolate, junk foods and sausage is out of my list. I have 1 options, cream cheese cupcake or Hokkaido cupcake. I have end up with this wacky cupcake as I have no more eggs in the fridge!

Ingredients for cupcakes:

Yield 10-12

200g all purpose

110g granulated white sugar

3½ tbsp cocoa powder

1 tsp baking soda

½ tsp salt

240ml milk

80g canola oil

1/2 tablespoon white vinegar (optional)

Cream Cheese Filling:

200g cream cheese at room temperature

60g granulated white sugar

1 tablespoon lemon juice

Directions:

Cream Cheese Filling:

1. Using mixer, beat the cream cheese until smooth.

2. Add the sugar and lemon juice and beat until creamy and smooth. Set aside.

Cupcakes:

1. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

2. Mix milk, oil and vinegar.

3. Mix the dry ingredients and wet ingredients until nice and smooth.

4. Divide the batter evenly among the cups. Then spoon the cream cheese filling into the center of each cupcake and cover a bit using the batter.

3. Bake in the preheated oven 180C for about 25 minutes, or a toothpick inserted into the chocolate part of the cupcake will come out clean.

Hope you and your friends enjoy!

Fish Maw Scallops Chicken Soup | 鱼漂干贝鸡汤

Bamboo fungus is new ingredient for me, I just get to know about it when I saw it in the pork shop I use to go every week. I am surprise that this fungus has a lot of benefits that I never know.

There some info I found from the net.
Bamboo fungus is rich in crude protein, fat, and a variety of essential vitamins, especially glutamic acid content is very rich. 
Bamboo fungus has the role of fat, can reduce the accumulation of abdominal fat, weight loss Cellulite, plus dictyophora adsorption cool air in the mountains bamboo forest, slightly cold, so at the same time lowering blood pressure, lowering blood pressure and cholesterol-lowering utility for people who have been suffering from mild fatty liver, is blindly therapeutic medicine.
Bamboo fungus can qi Yin, lungs and cough, heat and dampness, to improve immune disease resistance, to some extent inhibited tumor initiation and proliferation of lung cancer patients have a better therapeutic effect.

Ingredients:
Half chicken without skin or 4 drumsticks
5-6 scallops
2 medium size fish maw
Half pack bamboo fungus (竹笙)
8 red dates
5g wolfberry

Directions:
1. Blanch chicken in boiling water for 2mins. Drain away water.
2. Add 2L water in a pot, bring to boil. Add in all ingredients except bamboo fungus, bring to boil again. Lower heat and simmer for 1.5hrs.

3. Add in bamboo fungus at last 30 mins and taste with salt.