莖炒花球
好多朋友都唔知長長的西蘭花的花莖如何烹調，見到它就頭痛，其實這部份是最甜最好味，係街市都買唔到架。
↑ 好味道的莖炒花球就成為我今天的午餐，造法簡單。
把莖及花球切開，用菜刨把莖部比較粗糙的表皮去掉，將莖部切幼段，花球切細。先落油起鑊，再放莖部略炒一會之後，放花球後加適量過濾水，蓋上鑊蓋焗數分鐘，開蓋灑適量海鹽快炒，上碟。 08Cf.施姐姐
Stir-fried broccoli stems and flowers
Many of my friends don’t know how to cook using the long stems of broccoli. In fact, this is the sweetest part of the plant which cannot be bought from the markets. For my lunch today, I would stir fry some stems and flowers. You will see later how simple it is to make.
Cut open the stems and flowers. If there are some parts on the stems which you think are too coarse, peel them off using a vegetable peeler. Cut the stems into thin segments and the flowers into small pieces. Heat the wok and add oil. Put in the stems and stir fry briefly, to be followed by the flowers. Add a small amount of filtered water, and put the lid on for several minutes. Remove the lid, sprinkle a suitable amount of sea salt, stir fry briefly again. Serve. 感謝蔡小姐翻譯
盤滿砵滿
玖哥來電通知，西蘭花豐收，要我造個菜式給施姐姐的客戶參考。恰巧我剛用了半個西蘭花造了施姐姐介紹的西蘭花白菌湯做午餐，幸好家裡還有一個寶塔花，一於造個我在添媽處偷師的菜。
西蘭花和寶塔花等量，鮮冬菇150克(4兩)、甘筍、薑數片、檸檬汁、薑汁、糖小許。
檸檬汁、薑汁、糖搞勻備用。
起鑊，快炒鮮冬菇、甘筍、薑，調味上碟。西蘭花和寶塔花汆水，稍為軟身便撈起，圍著碟邊梅花間竹式插好，曬上醬汁，便可上枱。 08Cb.WD
Goodness in full
9Gor called to say that broccoli is in good harvest. He wants me to design a recipe for our patrons’ reference. Since I have just used half a broccoli for making a soup with white mushrooms for lunch, I would prepare a dish using the secret tips that I have learnt from Auntie Tim with the pagoda flower that I managed to find at home.
Ingredients: broccoli and pagoda flower in equal portion, fresh mushroom 150g (4 taels), a few pieces of ginger, some lemon juice, ginger juice, sugar.Mix the lemon juice, ginger juice and sugar for later use.
Heat the wok, in quick motion, stir fry the fresh mushrooms, carrot, ginger and add seasoning, dish up. Blanch the broccoli and pagoda flower in boiling water. Get them out as soon as they become softened. Put them alternately around the rim of the plate, sprinkle the sauce on top, and serve. 感謝蔡小姐翻譯 
西蘭花白菌湯
西蘭花1個、鮮白菌6個、豆漿粉30克、過濾水0.8公升，油、鹽、黑胡椒各少許。
把西蘭花洗淨切小朵隔水蒸10分鐘備用。白菌洗淨切碎，加油小許，中火煎至乾身。放過濾水和豆漿粉落攪拌機慢速打3分鐘成豆漿後，把蒸好的西蘭花連同豆漿快速攪約1分鐘，完成後同白菌煮15分鐘，加調味，湯成。 08Bz.施姐姐
Broccoli with white mushroom in soup
1 broccoli, 6 fresh white mushrooms, soy powder 30g, filtered water 0.8L, small amount of oil, salt and black pepper. Wash and cut the broccoli into small pieces, steam them over boiling water for 10 minutes for later use. Wash and dice the white mushrooms. Add a small amount of oil, fry the white mushrooms over medium heat until dry.
Put filtered water and soy powder into the blender, mix using low speed for 3 minutes until soy milk forms. In high speed, blend the steamed broccoli and soy milk for about 1 minute. After that, add in the white mushroom and cook for 15 minutes, add seasoning, and the soup is made. 感謝蔡小姐翻譯
西蘭花蒸雲耳
終於等到玖哥的西蘭花出場，今日嘗試用蒸嘅方法處理，而配料用雲耳。
西蘭花1個洗淨，把長莖去皮切段(這個部份最甜)，雲耳4朵浸水，浸洗後汆水備用。
把所有材料齊齊蒸10分鐘，後加調味。上碟後加點葵花籽更美味。 08By.施姐姐
Steamed broccoli with dried fungus
Finally comes 9Gor’s broccoli. Today, I would try steaming it with dried fungus.
Wash 1 broccoli, peel the skin of the long stem (the sweetest part) and cut it into segments. Soak 4 pieces of fungus in water and blanch for later use.
Steam all ingredients together for 10 minutes. Add seasoning. It would be more tasty if you put some sunflower seeds on top before serving. 感謝蔡小姐翻譯
耕種情況
