炎炎夏日來碗清爽又繽紛的鮭魚散壽司，讓味覺與視覺一起享受食材的原味，鮭魚的鮮、醋飯的酸、櫛瓜的清甜、蛋絲的香氣還有酪梨的濃郁，營養均衡又清爽無負擔，快點試試看啦！ ：食譜： ○食材 鮭魚 200g 酪梨 1顆 櫛瓜 半條 蛋 2顆 鹽 適量 海苔 1片 辣椒粉 少許 ○醋飯 白米 1杯 壽司醋 30ml 味霖 少許 ■中文詳細圖文食譜：http://psce.pw/R2D9T 料理步驟 1. 先煮白飯，使用大同電鍋，內鍋1杯米：1杯水，外鍋1.5杯水。 跳起來後不用燜，加入壽司醋，以切拌方式拌勻後放涼。 2. 鮭魚兩面抹鹽，氣炸鍋底下放一點油再放入鮭魚，因為熱源在上方，先將皮朝上烤乾再烤另一面比較不會沾黏。200℃ 7分鐘，翻面後190℃ 5分鐘，這樣烤出來的魚肉比較軟嫩，如果追求焦香口感可以再翻面200℃ 3分鐘 3. 準備煎蛋皮，兩顆雞蛋打散、加入少許味霖(或砂糖)與鹽巴調味，平底鍋熱油，蛋液倒入之後稍微轉動鍋子讓蛋液平均分布，不用翻面，煎到蛋液凝固，搖晃鍋子可以輕易晃動整片蛋皮(前提是你要用不沾鍋！)熄火將蛋皮捲起來，起鍋後將蛋皮切成細細的蛋絲。 4. 海苔跟蛋皮很像，一整片折一折然後用剪刀剪成絲 5. 酪梨切丁 6. 櫛瓜切丁，直接用剛剛煎蛋皮的鍋子加一點水燙熟就可以了 (也可以改用小黃瓜生吃更省事，不過我喜歡櫛瓜多一個清甜味) 7. 快樂的組合時間，醋飯打頭陣、海苔絲殿後，其他就隨意了，最後可以灑上一點辣椒粉或七味粉多一個顏色跟風味！這些料不管怎麼擺都漂亮又好吃！ -- I thought Scatter Sushi is the easiest kind of sushi that every beginner can make! Just put what vegetables and protein you like onto the vinegar rice, and then sprinkle some seaweeds slices and chili powder as toppings. I always go with salmon, zucchini and avocado. It tastes so fresh and delicious for summer! ○Ingredient salmon, 200 g avocado, 1 zucchini, 1/2 eggs, 2 dried seaweed, 1 piece salt, 2 tsp chili powder, 1/4 tsp ○Sushi Rice white rice, 1 cup sushi vinegar, 30 ml mirin, 1 tsp ：Recipe： ● Making Sushi Rice 1. Put 1 cup of water and 1 cup of rice into a pot and pour 1 1/2 cups of water in the Tatung rice cooker. Place the pot into the cooker and turn on the cooker. 2. When the rice has been cooked, add sushi vinegar. Stir the rice evenly. Don’t need to cover it. Let the rice totally cool down. ● Air-Frying salmon 1. Spread some salt on both two sides of salmon. 2. Spray some oil into air fryer. 3. Put the salmon into air fryer with skin side down. 4. Set air-fryer 400℉ (200℃) for 7 min. 5. Flip it over. Set air-fryer 190℃ for 5 min. 6. Set air-fryer 375℉ (190℃) for 5 min. 7. (Optional) If you want a crispy skin, flip it over again and set air-fryer 190℃ for 3 min. ● Making Kinshi Tamago 1. Crack 2 eggs and season it with mirin and salt. 2. Heat up a frying pan with a little cooking oil. 3. Pour egg mixture into the pan and twirl the pan. 4. Don’t need to flip the egg. Cook for about 1 min until the surface of the egg is set. 5. Roll up the egg and cut it into 5 mm wide slices. ● Preparing vegetables 1. fold dried seaweed 3 times and cut it into 5 mm wide slices. 2. Cut avocado and zucchini into about 1 cm cubes. 3. Boil zucchini cubes about 2 min until them cooked. ● Assembling 1. Spread the sushi rice thinly in a shallow plate. 2. Scatter avocado, zucchini, Kinshi Tamago and salmon on the top of sushi rice. 3. Sprinkle the shredded seaweed and chili powder. 4. Enjoy!

... https://www.youtube.com/watch?v=i39Iq0rZUyk

... https://www.youtube.com/watch?v=BJykNgnnCtw

新鮮蔓越莓直接吃大概行不通，但拌入蛋糕麵糊中經過高溫烘烤，就會變成相當討喜的小寶貝。美式蛋糕最怕太乾或太甜，而新鮮蔓越莓剛好可以解決這兩個問題。鮮豔的蔓越莓真的很有聖誕節氣氛，加上橙皮點綴變得好精緻好漂亮。感謝老天爺，這天的陽光之燦爛，讓我的蔓越莓馬芬變成全世界最可愛的馬芬！ . This lovely, colorful muffin is the best breakfast for the holiday season! Fresh cranberries bring both tart flavor and moist texture to a muffin cake. Besides, I added orange zest and freshly squeezed orange juice to make the muffins fruitier. . ■Recipe： 食材 Ingredients▼ . ○麵糊 Cake Batter 中筋麵粉 350 g all-purpose flour, 350 g 砂糖 180 g granulated sugar, 180 g 優格 150 g yogurt, 150 g 柳橙皮 1 顆 orange zest, 1 柳橙汁 75 g orange juice, 75 g 無鹽奶油 115 g unsalted butter, 115 g 雞蛋2 顆 egg, 2 新鮮蔓越莓 220 g fresh or frozen cranberry, 220 g 泡打粉 2小匙 baking powder, 2 tsp 小蘇打粉 1 小匙 baking soda, 1 tsp 鹽 1/8 小匙 salt, 1/8 tsp . ○糖霜 Frosting 柳橙汁 1 大匙 orange juice, 1 Tbsp 糖粉 50 g powdered sugar, 50 g . ■中文完整圖文食譜：https://bit.ly/3RiMIzE . ●Making the Preparation 1. Rinse to clean fresh cranberries and set aside. 2. Melt butter over low heat. 3. Reserve 1 tsp zest and add the rest of the orange zest into the small bowl with sugar. 4. Rub the orange zest with granulated sugar with your fingers. ●Making the Batter 5. In a mixing bowl, add melted butter and zest sugar. 6. Mix it well. 7. Add yogurt and orange juice. Mix it well. 8. Add one egg at a time. Mix it well. 9. Add one more egg. Mix it well. 10. Add flour, baking soda, baking powder, and salt. 11. Gently fold and mix the mixture with a spatula. 12. Reserve 1/3 of the cranberries and add the rest of the cranberries into the mixing bowl. 13. Gently fold and mix the mixture with a spatula. ●Preheating the Oven to 400 ℉/ 200 ℃ 14. Divide muffin batter into 12 muffin molds. 15. Top the muffin batter with the reserved cranberries. 16. Transfer to the preheated oven. 17. Bake at 400 ℉/ 200 ℃ for 25 min. ●Making the Frosting 18. Add orange juice into the small bowl with powdered sugar. 19. Mix it well. ◆25 min. later◆ 20. Let the cooked muffins cool down completely. 21. Remove the muffins from the mold and place them on a rack. 22. Sprinkle the reserved zest on the frosting. 23. Enjoy! . ◆Instagram：xinxin_cuisine — 心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆小額贊助，支持我繼續創作！ https://bit.ly/42mYuv6 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 lyixin1201@gmail.com ... https://www.youtube.com/watch?v=VeIJtm_y544