Sunday, August 16, 2015

一壶茶、一个人、千变万化的和菓子

日式传统点心——和菓子

日本又被称为“和之国”，而日本传统的和服、和食等更是影响着我们的日常生活。日本茶道文化盛行，而和菓子由于与抹茶味道相得益彰，则成为了与茶道共存的点心文化。这种超越茶香，却又能让人感受到心情安静的传统点心，则被称为和菓子。今天小编要为大家介绍的则是日本的传统点心——和菓子。

和菓子的历史

其实和菓子的起源是从中国古代的唐朝传入的。唐果子在唐代传入日本，为麻薯类的天使和麻球一样的油炸高点，内陷主要为红豆和只卖，外皮通常为糯米所制。后来在日本经历了技术与艺术的发展，便产生了和菓子。和菓子的外观新奇多变，会配合不同的时节作出改变，例如在夏天时会用具有透明效果的葛粉作出清凉的效果，颇具风雅之情。

在日本古代的时候，和菓子是只有贵族与皇室才得以想用的。后来经过明治维新之后，渐渐流入寻常百姓之家。现在则成为了日本文化的一大代表，流通于全世界。

和菓子的五感

人的五感包含视觉、味觉、嗅觉、触觉、听觉，而点心师傅则将这五感融入了和菓子当中。

视觉：以眼睛欣赏和菓子的美感。

味觉：品尝和菓子的美味。

触觉：手拿和菓子、切和菓子时的手感，以及舌头的触感。

嗅觉：和菓子的香气多来源于食材的自然芳香，如米、红豆、芋头、肉桂、薄荷等散发出来的微妙芳香。

听觉：品尝食物时所发出的声音。

和菓子名字来由

和菓子都是有属于自己的名字的。和菓子根据华鸟风月、司机、和歌、俳句、历史、乡土文化等命名。例如，红叶形状的和菓子取名为“龙田”、“立田”或“立田姬”；也有无色透明的和果子被称为“水月信玄”或“镜饼”。从和菓子名字来感受季节与其由来，在心底产生不可思议的回想，这也是和菓子令日本人感到骄傲的地方。

接下来，就让我们一起来欣赏一下和菓子吧。

The extensive world of wagashi, traditional Japanese confections, does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation。就让我们一起来欣赏一下和菓子吧。

和菓子 The extensive world of wagashi, traditional Japanese confections, does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation。就让我们一起来欣赏一下和菓子吧。 The extensive world of wagashi, traditional Japanese confections, does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation。就让我们一起来欣赏一下和菓子吧。 The extensive world of wagashi, traditional Japanese confections, does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation。就让我们一起来欣赏一下和菓子吧。 The extensive world of wagashi, traditional Japanese confections, does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation。就让我们一起来欣赏一下和菓子吧。 The extensive world of wagashi, traditional Japanese confections, does not merely encompass a single group of confections; the art of Japanese confectionery owes its diversity in large part to its ingredients and methods of preparation。就让我们一起来欣赏一下和菓子吧。

 

上述介绍的和菓子也只是甜点街的冰山一角，和菓子师傅们也在不停的精进自己，不停的寻求突破，创造出与众不同的视觉与味觉盛宴。如果有机会到日本去的时候，也一定要记得去看看日本在和菓子上的艺术性与文化体现吧！

The post 一壶茶、一个人、千变万化的和菓子 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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Thursday, August 13, 2015

创意篇：蔬果被光点亮的完美瞬间

创意篇 | 蔬果被点亮的完美瞬间

小时候的你有没有想过蔬菜要是会发光是怎样的光景？罗马尼亚的一位摄影师将这一奇思妙想实现了。这位摄影师名为 Radu Zaciu，他将自己的这一创意命名为 “ The Light Inside”。

Radu Zaciu 利用工具为蔬果内部进行钻洞，然后将灯泡、灯管等一系列的发光道具装入蔬果之中。这一过程听上去简单粗暴，但是需要极大的耐心才能完成。对蔬果所钻的洞必须要足够大，能够放入灯泡，但又不能破坏蔬菜的内部结构。

蔬果被点亮之后只能透出微弱的光线，但是呈现的作品却将大家带入了一个奇幻世界。今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。

制作道具：

Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。

制作过程：

Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。

 

部分作品：

Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。 Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。 Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。 Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。 Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。

Romanian photographer Radu Zaciu has been experimenting recently with photographing fruits and vegetables using internal lighting. He places bulbs inside and uses that as the main light source for his series of glowing images. The project is called “The Light Inside.” He starts by drilling or carving holes into the fruits and veggies. The holes need to be big enough to fit a light bulb, but not so big that it completely removes the flesh of the “subject” (which helps give a glow color that unique to the fruit).今天小编就带大家一起看一下这位摄影家是怎么完成的“发光蔬果”。

 

The post 创意篇：蔬果被光点亮的完美瞬间 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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Wednesday, August 12, 2015

热饮篇：教你如何制作姜茶

热饮篇 | 温暖人心的热姜茶

生姜具有多种好处，可以助消化、促进血液循环、缓解痛经、舒缓鼻炎和咽喉炎、减轻胃肠胀气等。有句老话说只有傻瓜才会在夏天生病，但是空调吹多了难免头痛、发热、咳嗽，这时候除了喝药之外，一杯温热的姜茶也可以帮助快速排汗。

今天小编教大家如何制作姜茶，讨厌生姜辛辣味的各位也会爱喝哦。

With all the great benefits at hand, you can never go wrong with ginger. For thousands of years now, ginger has been a star root, used as a spice and medicine all over the world. With its uncommonly interesting taste, ginger gladly fills up our plates and takes care of our body in it unique ways. Ginger is a perfect source of multiple vitamins and minerals, you can serve it with anything and the best part is you can drink it. Yes, keep reading and we will reveal how you can make your very own ginger tea at home 今天小编教大家如何制作姜茶，讨厌生姜辛辣味的各位也会爱喝哦。

准备材料：

  • 生姜
  • 沸水
  • 蜂蜜、枫糖浆或红糖，用于增加甜味（可选）

With all the great benefits at hand, you can never go wrong with ginger. For thousands of years now, ginger has been a star root, used as a spice and medicine all over the world. With its uncommonly interesting taste, ginger gladly fills up our plates and takes care of our body in it unique ways. Ginger is a perfect source of multiple vitamins and minerals, you can serve it with anything and the best part is you can drink it. Yes, keep reading and we will reveal how you can make your very own ginger tea at home 今天小编教大家如何制作姜茶，讨厌生姜辛辣味的各位也会爱喝哦。

 

1. 清洗生姜。

揉搓干净，不要有泥沙等残留物

2. 切薄片。

也可以切成姜末。只要洗得干净，不一定非要削皮。

3. 煮水

在炖锅中把水煮沸，加入姜片，文火炖煮 15-20 分钟，关火后继续焖5分钟，再倒出来。如果家里有现成的茶壶，也可以把生姜片放在茶壶内，再倒入沸水焖10-15分钟。注意盖上盖子，防止热量和香味散发太快。

4. 过滤姜片。

根据个人口味加入蜂蜜、红糖等调味。

小编在此温馨提示大家，喝剩的姜茶可以冷藏，隔天直接喝冰姜茶即可。冰姜茶中还可以加入新鲜柠檬汁，别有一番风味哦。

The post 热饮篇：教你如何制作姜茶 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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美食篇：教你如何做天然美味的草莓果酱

美食篇 | 如何做天然草莓果酱

夏天正是吃草莓的季节，但是一时贪心，草莓买多了怎么办呢？不用怕，自己动手做成草莓果酱，不但可以延长保存时间，还可以自己在家品尝无防腐剂的天然果酱，简直是一举两得！今天小编就教大家如何做草莓果酱，一起来动手享受夏天的滋味吧。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

1. 洗草莓。

一旦选好要用的草莓，就把它们放入滤锅，然后用冷水浸泡，用手搅动一下草莓，确保草莓完全洗干净。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

 

2. 把草莓叶柄摘掉然后压碎。

用一把刀或者勺子把草莓叶柄切掉或者挖掉。等到所有的草莓都清理干净了，就倒入一个大盆中，用一个大的木勺把草莓狠狠的压碎，这样草莓就会变成块状的浆。挤压草莓的时候，会释放出一些草莓天然包含的果胶。如果不想花费很大力气，你也可以把草莓切成块。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

3. 把糖与干果胶混合。

果胶可以使果酱变得浓稠，是水果中的天然物，大多数商店里买的果胶都是从苹果里萃取出来的。把糖和果胶混合在一起。把压碎的草莓放到一个煮锅里，然后把果胶和糖混合物加进去。如果你不想用果胶，你可以在做的时候多加糖。这样果酱可能会比平常的更稀。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

4. 中火沸腾草莓混合物。

把炉子调到中火，搅拌草莓和果胶混合物，要不停地搅拌，这样就不会沸出来。当草莓混合物沸腾的时候，就继续放糖，然后继续搅拌。让混合物持续沸腾一分钟。等到沸腾一分钟之后，就把锅从炉子上拿下，去除表面的泡沫。然后冷却至室温。如果到了室温之后，果酱很粘稠，那就大功告成了。

Place 1 kg of strawberries in a pot and smash them. I like to leave it a little chunky so the jam has a little texture after it’s cooked. Add 1 kg of the jam setting sugar and place on a low heat. Keep stirring until the sugar has dissolved. Turn up the heat till the mixture gets to a rolling boil. Let it boil for 4 minutes. To check if it’s ready, place a small dollop of jam on a saucer. Drag your finger through it, and if it wrinkles, it’s ready. Skim off the foam on top and pour into sterilized jars. 今天小编教大家如何制作草莓果酱。

5. 装罐

小编建议大家选择密封性能好的玻璃罐，在使用前一定要用热水彻底消毒。在果酱冷却之后，将果酱倒入玻璃罐，并注意密封。由于是纯天然的果酱，还是要在短时间之内尽快吃完哦！

The post 美食篇：教你如何做天然美味的草莓果酱 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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Tuesday, August 11, 2015

创意篇：由蔬果打造而成的奇幻美食世界

创意篇：美食世界大欣赏

大家有没有想过，如果我们所处的世界是由食物构成的会是怎样呢？可能河流是柠檬水，云朵是棉花糖，地面是烤面包，我们的邻居都有可能是颗苹果。这个奇幻的美食世界在一位名为 Carl Warner 的艺术家指尖下诞生了。

Carl Warner 是来自英国的一位食物摄影家。他的许多特色创意摄影作品，便是将食物通过不同的层次排列，打造成我们常见的风景画。由于他早年学习绘画，所以在拍摄时对于构图、色彩搭配、布光等细节运用的十分严谨。每次拍摄时，他都会事先画好草图，再把各种蔬菜、肉类、水果等产品原料摆成各式各样的奇幻世界风景。

今天小编为大家带来 Carl Warner 的作品图集欣赏，就让我们一起进入美食世界放松一下吧！

The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image.今天小编为大家带来 Carl Warner 的作品图集欣赏，就让我们一起进入美食世界放松一下吧！The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image.今天小编为大家带来 Carl Warner 的作品图集欣赏，就让我们一起进入美食世界放松一下吧！ The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image. The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image. The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image. The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image. The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image.

The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image.

The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image. The ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. The scenes are photographed in layers from foreground to background and sky as the process is very time consuming and so the food quickly wilts under the lights. Each element is then put together in post production to achieve the final image.细心的你都在每幅作品中发现了哪些蔬果与肉类呢？大家不妨拉上朋友一起欣赏，看看自己能找到多少种食物哦。

 

The post 创意篇：由蔬果打造而成的奇幻美食世界 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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Monday, August 10, 2015

热饮篇：教你如何做甜蜜的热巧克力

热饮篇：甜蜜热巧克力

上班挨骂、不幸被劈腿、出门丢钱包，人总有情绪低落的时候，这时候与其暴饮暴食，不如犒劳自己一杯甜蜜蜜的热巧克力吧。喝进去的时候可以感受到满心的温暖，烦恼自然一扫而空啦！今天小编教大家如何自己冲泡热巧克力，方法非常简单，学会了记得为朋友冲泡哦。

Winter and hot chocolate are blissfully synonymous, aren’t they? Snow and sugar are visual twins too, the latter used in films to appear as snow. A cup of cocoa, real cocoa, with marshmallows after a wet and cold sledding ride is a drink that you somehow remember forever. Can you recall your mom’s pan of hot chocolate on the stovetop and how she skimmed off “the skin”? It almost seems like sacrilege to pour your instant powdered hot chocolate from a packet when there is so much good cocoa out there nowadays. And hot chocolate just isn’t the same without snow.

准备材料：

  • 碎巧克力
  • 牛奶(低脂或者全脂都可以，可以按自己的喜好挑选）
  • 奶油(可选)
  • 盐(可选)
  • 香草精、肉桂、小茴香、酒、薄荷等（可选）

Winter and hot chocolate are blissfully synonymous, aren’t they? Snow and sugar are visual twins too, the latter used in films to appear as snow. A cup of cocoa, real cocoa, with marshmallows after a wet and cold sledding ride is a drink that you somehow remember forever. Can you recall your mom’s pan of hot chocolate on the stovetop and how she skimmed off “the skin”? It almost seems like sacrilege to pour your instant powdered hot chocolate from a packet when there is so much good cocoa out there nowadays. And hot chocolate just isn’t the same without snow.

1. 购买高质量的巧克力。

如果巧克力里本来就有糖，而且糖的分量也够了，那你就不需要加入额外的糖了。如果你的巧克力是无糖的，你又喜欢吃甜，可以在制作时加入糖。

2. 用刀把巧克力切成块。

巧克力的块越小，就越容易融化。

3. 融化巧克力。

把巧克力放在奶锅里，加入1杯牛奶，不停搅拌直至巧克力全部融化。你还可以试着隔水加热。用一个大锅装满水，把巧克力装在碗里放到锅里，通过加热锅里的水来逐渐融化巧克力。

如果想要加入奶油，就按1:1的比例加入奶油。如果你有想加入的其他调味料，那就边搅拌奶油边加入。

4. 现在可以根据喜好加入肉桂、酒或是盐了。

如果你想要更浓的香料味就多加热一会儿。

5. 调至中火，加入剩下的牛奶并不断搅拌。

如果你发现黑色碎末，不要着急，这只是没有融化的巧克力碎片而已。千万不要让热巧克力烧开。

6. 把热巧克力装到马克杯里就好了。

你可以用薄荷叶、肉桂棒、或奶油加以装饰。如果你愿意喝酒，还可以加入一点威士忌、朗姆、白兰地。

The post 热饮篇：教你如何做甜蜜的热巧克力 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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Friday, August 7, 2015

甜点篇：教你如何做美味的巧克力苹果

甜点篇：美味的巧克力苹果

红苹果大概是童话故事白雪公主的焦点，但是现在单纯红彤彤的苹果已经不够吸引人了，当然要巧克力苹果才够给力啊！虽然很多商店都在贩售了，但是千万不要去商店买，自己在家就可以做成了。自己挑选食材，安全有保障，动手过程还很好玩哦。

今天小编教大家做美味的巧克力苹果，大家也来尝试当一把现代白雪公主吧。

Van's BlogBetter Living, One Blog at a Time. Back Gourmet Candy Apples Posted on October 13, 2014 by Julia Gartland As soon as apples are in the farmer's markets, it's definitely autumn. As much as I've loved the summer produce, there's nothing like sweet honeycrisp apples and tiny Seckel pears. Apple picking is a huge fall tradition on the East Coast, and as lovely as it is, we're left with more apples than we know what to do with. Besides pies, crumbles and applesauce, I propose a more festive fall tradition: candy apples. These are covered with Van's Cinnamon Heaven cereal, and for those chocolate lovers, we have another, decadent variation. It's a relatively easy DIY or a perfect reason to entertain. Apple party, anyone?

准备材料：

  • 酸甜适中的苹果
  • 中等甜度的巧克力，切成小块
  • 你喜欢的配料如奥利奥碎，花生，巧克力豆等等。（可选）

Van's BlogBetter Living, One Blog at a Time. Back Gourmet Candy Apples Posted on October 13, 2014 by Julia Gartland As soon as apples are in the farmer's markets, it's definitely autumn. As much as I've loved the summer produce, there's nothing like sweet honeycrisp apples and tiny Seckel pears. Apple picking is a huge fall tradition on the East Coast, and as lovely as it is, we're left with more apples than we know what to do with. Besides pies, crumbles and applesauce, I propose a more festive fall tradition: candy apples. These are covered with Van's Cinnamon Heaven cereal, and for those chocolate lovers, we have another, decadent variation. It's a relatively easy DIY or a perfect reason to entertain. Apple party, anyone?

1. 准备苹果。

选择大小和甜度都比较合适的苹果，不要选择太甜的那种。把苹果洗干净并把根茎摘下来。往苹果里插一根冰棒签，签子要直戳苹果核。

2. 将巧克力和其他配料切成小块。

如果你更喜欢黑巧克力，那么不妨试试。之后再在巧克力外面裹上配料，苹果就做好啦！说到配料，其实用什么素材都可以。不论你用什么，只要大小合适，并且口味是你喜欢的就可以了。

3. 将巧克力融化。

可以隔水融化，也可以将巧克力放入微波炉中高火加热融化。

4. 把每个苹果浸入巧克力中。

拿起苹果让多余的巧克力滴回碗里。转一下苹果，让冰棒签翻个面，让苹果的每个部分都均匀的沾上巧克力。把苹果放在配料里滚一滚。你可能需要用手帮帮忙，让整个苹果都均匀地撒上配料。

5. 将苹果放于盘子上。

冰棒签的一面应该朝上。放进冰箱让苹果变凉，直到巧克力凝固。

The post 甜点篇：教你如何做美味的巧克力苹果 appeared first on Tummyfriend | Video Reviews for Food & Restaurants Shanghai 上海美食视频评论.



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