楊桃美食網網站中所有影片皆為重播，影片中提及之課程招生與優惠活動已全面停止。
香蔥地瓜葉Sweet Potato Leaves and Shallots (關鍵祕訣：加油汆燙，能保持油亮不易變黑。)
葉菜類，加油汆燙更油亮
(Key Tip: Briefly turning up the heat and boiling can maintain the shine of the leaves and prevent them from turning dark.)
Vegetables preserve their gloss better when they are lightly scalded in oil.
材料：
地瓜葉300公克
水600cc
沙拉油2大匙
Ingredients:
Sweet potato leaves 300 grams
600cc of water
Salad oil 2 tablespoons
調味料：
醬油膏2大匙
紅蔥油2大匙
紅蔥酥1大匙
Seasoning:
Thick soy paste 2 tablespoons
Shallot oil 2 tablespoons
Crispy shallot flakes 1 tablespoon
作法
1. 地瓜葉洗淨，切去硬梗。
2. 燒一鍋600cc的水，水滾後加入沙拉油。
3. 放入地瓜葉翻動汆燙，水滾後撈起地瓜葉。
4. 拌入醬油膏、紅蔥油後盛盤，最後撒上紅蔥酥即可。
Preparation Method
1. Wash the sweet potato leaves, cut off the hard stems.
2. Boil 600cc of water, add salad oil to the pot after it comes to a rolling boil.
3. Put in the sweet potato leaves to boil for a short time, afterwards strain the leaves out of the boiling water.
4. Mix up the soy paste and shallot oil in the pot then remove from the pot and serve on a plate. Sprinkle with crisp shallot flakes and it's done.
焗烤綠花椰菜Baked Broccoli Au Gratin
(關鍵祕訣：加油加鹽汆燙，軟化得快且容易入味，由於綠花椰菜縫隙多，用炒的反而味道不易均勻。)
花椰菜類，加奶油和鹽更好吃
(Key Tip: Boiling with salt improves the taste and softens it faster. Because of the many little spaces in broccoli, trying to saute does not distribute the taste evenly. )
For cauliflower type vegetables, adding a little salt and butter enhances the taste.
材料：
綠花椰菜300公克
水600cc
無鹽奶油2大匙
鹽1茶匙
起司絲100公克
Ingredients:
Broccoli crowns 300 grams
600cc of water
Unsalted butter 2 tablespoons
Salt 1 teaspoon
Grated cheese 100 grams
作法
1. 綠花椰菜洗淨，切小朵。
2. 燒一鍋600cc的水，水滾後加入無鹽奶油、鹽。
3. 放入綠花椰菜翻動汆燙，水滾30秒後撈起綠花椰菜。
4.放至焗烤碗中，鋪上起司絲。
5.烤箱預熱220℃，放入烤箱中，烤約8分鐘至表面金黃即可。
Preparation Method
1. Wash the broccoli, cut into small pieces.
2. Boil 600cc of water in a pot and after it boils add the unsalted butter and salt.
3. Add the broccoli crowns, turn up to boiling hot, 30 seconds after the water boils take out the broccoli.
4. Put into a baking bowl and cover with grated cheese.
5. Preheat the oven to 220 ℃, put into the oven and bake for about 8 minutes until the surface is golden.
蠔油芥蘭Mustard Greens with Oyster Sauce
(關鍵祕訣：加糖汆燙，可去除苦澀味)
芥菜類，加糖汆燙不苦澀
(Key Tip: Adding sugar and briefly boiling can remove the bitter taste.)
Adding sugar to boiling mustard greens removes bitterness.
材料
芥蘭菜600公克
水600cc
沙拉油1大匙
細砂糖2大匙
蠔油2大匙
Ingredients
Mustard greens 600 grams
600cc of water
Salad oil 1 tablespoon
Granulated sugar 2 tablespoons
Oyster sauce 2 tablespoons
作法
1. 芥蘭菜頭尾切齊。
2. 燒一鍋600cc的水，水滾後加入沙拉油、細砂糖。
3. 放入芥蘭菜翻動汆燙，水滾10秒後，撈起芥蘭菜裝盤。
4.淋上蠔油即可。
Preparation Method
1. Evenly cut the head and tail ends off of the mustard greens
2. Boil 600cc of water in a pot and after it comes to a rolling boil add the salad oil and sugar.
3. Add the mustard greens to the hot water and remove 10 seconds after it comes to a boil.
蒜泥茄子Garlic Eggplant
(關鍵祕訣：茄子需在水面下汆燙，才不易變黑。)
茄類，不接觸空氣汆燙才漂亮
材料：
茄子500公克
沙拉油2大匙
水600cc
調味料
醬油膏2大匙
細砂糖1茶匙
香油1大匙
蔥花2大匙
蒜末1大匙
紅辣椒末1茶匙
作法
1. 茄子切段，表面直劃刀痕。
2. 燒一鍋水，水滾後加入沙拉油。
3. 放入茄子段，用漏勺按壓讓茄子保持在水面下汆燙。
4. 水滾約1分鐘後，撈起茄子段裝盤。
5. 所有調味料混合均勻，淋至茄子段上即可。
上線時間：2016/12/23
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