May 30, 2020 – Miloh's Diary 麥寶的日子

A tidy, compact, sun and heat-loving shrub

岩蔷薇，常绿灌木。耐乾旱很適合加州種植。

Tolerates drought, poor soil, even some neglect!

below is the Crimson-Spot Rockrose,solitary papery white flowers blotched with crimson spots at the base of each petal.

They are evergreen shrubs with flowers “born for the moment”, opening early in the morning and dropping their crape-paper like petals , and are replenished with fresh new flowers the next day.

半日花科. 開半天的花

petals crinkled like crape paper

花瓣像皺皮的紙片

岩蔷薇花语：拒绝
　　岩蔷薇讓草食性動物都刻意避開不吃，主要是因為它的汁液有毒，稍微碰到之後就會皮膚紅腫。因此岩蔷薇的花語就是——拒绝。

Rockroses generally perform best in full sun to part afternoon shade and, once established, can tolerate very dry conditions

喜歡全日照或一點點的半陰的地方。

這種趴地型的很適合種在墻壁上或有很多石頭設計的花園。

This pink one is Magenta Rock Rose: low spreading, evergreen shrub with eye-catching clusters of yellow-centered, rich cerise flowers.

Rock-rose is a “fire-follower”, one of many plants of the sage scrub and chaparral that have seeds that can remain dormant for many years and are stimulated to sprout by a wildfire. Thus “fire-followers” are extremely abundant for a few years following a fire, decreasing in abundance thereafter until another fire starts the cycle anew.

它們會自燃。特別是在夏天的時候，一旦氣溫過熱，岩薔薇含有油脂的葉子就可能會自燃。

它們自燃，完全是出於本能，它們燃燒了自己的同時也燒掉了它們周圍其他的植物，化為灰燼的岩薔薇根部會在其他根部沒有被燒到的植物發芽之前，開始發芽。也能最先利用到各種植物灰燼帶來的營養物質，而生長非常迅速。

A beautiful but super easy to grow plant that can add in your rock garden or any place to brighten the spot.

很美麗也很容易種植的花，在缺水乾旱的加州這花是很受歡迎的！

update 2/24/2022 below;

Miloh family planted another species rockrose last year.

麥寶娘親去年又多種了兩個品種

pink small flowers that looks cute ~

淡粉色的花兒，小小的卻可愛極了～

有點點在花瓣上的顏色鮮豔美極了

with a few dotted dark red in the middle. the color is so vivid.

像不像在風中跳舞啊 Dancing in the wind ~~~

拿檸檬點豆腐！果酸豆腐是利用水果本身所含的酸使大豆球蛋白凝集形成豆腐

Homemade Tofu with Lemon Juice…sounds too good to be true ?

食材 Ingridients:

黃豆，水，檸檬 Soybean, water, lemon

比例 Ratio：

黃豆：水 : 檸檬汁 = 1 ：6：1/6 = Soybeans ：Water：Lemon juice

檸檬水 = 檸檬汁再加入2 到四倍的水

Diluted Lemon water = Add 2 -4 time water into lemon juice

點豆漿點的溫度 75 – 80C/175F 左右

做法 Steps：

黃豆泡約至少８小時，或催出小芽。

Soak soybeans for at least 8 hours or until it’s sprouted. Put into blender then filter out the residue.

加水打成泥後過濾，慢慢煮出豆漿。

or Simply use soy milk machine to make soy milk.

或是更簡單的用豆漿機煮好豆漿，過濾好豆渣。（請看後記的注意事項）

一次多煮好幾罐冰在冰箱，有空時再拿出來做豆腐。拿出來後加溫。

豆漿煮熟後。等溫度降到 80C/175F ,或是等鍋裏的泡泡不再滾的時候 –放入檸檬水

boiling the soy milk until it’s fully cooked. set aside until it drop to about 175F. pour in diluted lemon water.

慢慢加檸檬水，邊加入邊攪動，要輕輕攪動哦。

豆漿會開始凝固慢慢變成絮状和水分離像豆花，稍微靜置幾分鐘再涼一點時

you will see the soy milk start to curd. Wait for couple minutes to cool down.

No Tofu mold yet, so temporarily use mushroom container with lots holes on the bottom. you need cheesecloth too.

沒有做豆腐模型，所以先拿家裏裝蘑菇的盒子。

放入過濾布（起司棉布）在放入模具中，　重量上壓　豆腐就會慢慢成型

大約 30 分鐘 – 1小時左右就好了。

記得不要把壓的豆腐模泡水裏。要用筷子或另一個盒子隔開哦

Pour into the mold, put heavy stuffs on top of it to press out the liquid/strain the curds. Tofu will be ready in half to one hour. Remember no to let the mold soak directly into the drain water.

The followings are different testing results:

做了好幾次的實驗，水豆子檸檬水的比例。

half cup bean, 3 cups water. 1/8 cup lemon diluted with 2 times water only. press for one hour. It turn out medium soft.

這塊小豆腐只用半杯的豆子，3杯水。 1/8 杯檸檬，大約一顆檸檬，稀釋兩倍的水。壓了1小時。—- 不是很嫩卻也不老。

2nd Trial below 第二次的實驗：

2 cups beans, 6 cups water, 1/2 cup lemon juice – Diluted with 4 time water. Pressed for 2 hours. It turns out to be a firm tofu.

2杯豆子，6 杯水。半杯檸檬汁稀釋四倍的水。重物壓了兩小時 — 老豆腐！

3rd Trial 第三次：

1 cup bean, 4 cups water. 1/4 lemon juice diluted with 4 times water. Pressed for 30 mins — turn out to be medium firm Tofu.

1 杯豆子，4 杯水，1/4 檸檬汁稀釋四倍的水。重物壓30分鐘 — 一般我們吃的豆腐不是老的也不嫩比第一個豆腐稍微老一點點。

4th Trial 第四個實驗：

1 cup bean, 6 cups water. 1/4 lemon juice diluted with 4 time water. Pressed for 30 mins. — soft Tofu. The perfect one! YES ~~~

1杯豆子，6 杯水。 1/4 檸檬汁稀釋4倍。重物壓半小時。– 最好吃口感也好的嫩豆腐！！滿意很滿意~~~

Conclusion and Tips 心得和結論如下：

*豆腐的硬度其實和酸度加多少檸檬汁點豆漿并無太大差別

The firm or soft tofu actually depends on the water ratio to bean,and the time you press the tofu with heavy stuff. How much Lemon water actually doesn’t matter that much.

**豆子和水的比例，壓豆腐模的時間 — 是決定的關鍵。煮豆子的水多一點，壓模的時間短一點，這樣的豆腐比較嫩。

More water cooked with beans, less time to press down the molding process will give you more soft texture. vice versa.

***點豆漿時鍋子的溫度要固定，所以這時用小火。等倒完檸檬水後再完全關火

****在準備生豆漿煮熟時，可以先不要擺太多水打豆子。可以在煮豆漿時再慢慢加入溫開水。這樣縮短煮豆漿的時間不粘鍋不撲出斗泡。

*****豆漿煮好後最好放置2小時再喝或開始點豆腐。這樣比較吃不出生豆味。

用豆漿機 : 要注意豆子和水的比例，麥寳娘親用的是九陽豆漿機。豆子擺的比建議的量還多快一倍才有豆子：水 6：1 的比例。

豆漿機一次打的豆漿的量太少，所以要分開打好幾次才夠做豆腐。至少三次的量才夠哦~~

豆花的簡易做法 Simple way to make Silken Tofu：

在點豆漿時凝固時就是豆花了。但是如果你有豆漿，只想吃碗豆花。可以把豆漿擺在杯子或碗，倒入一點檸檬汁。就會看到豆漿開始凝固。

豆漿：檸檬汁比例 = 1 杯：1茶匙

One cup of soy milk, add in one tsp lemon juice. wait to see the soy milk curd. Put into steamer after water boiling.. turn the heat to median and steam for 10 mins.

然後在蒸籠大火後，擺進去用中火蒸10分鐘。冷了後就是好吃的豆花了。想試試看嗎？