It is a moist tray- baked German plum cake. Enjoy this German Pflaumenkuchen with a cup of afternoon tea or coffee. Freeze them for another day if any left.

#Dough:	#Topping:
300 g German #405 flour 1 tbsp Backing powder 75 g Caster sugar 1 package /8 g Vanilla sugar Pinch of salt 200 g Quark, low-fat 100 ml Milk 100 ml Sunflower oil	1 kg Damson plums 50 g sugar 1 Package / 8 g Vanilla sugar 1 tsp Cinnamon, ground 2 tbsp Almond slices (optional) 2 tsp Powder sugar for dusting

1. 
   Whisk together the flour and baking powder in a mixing bowl. Add in the rest of dough ingredients. Starting on low speed, beat briefly with an electric mixer. Turn speed up to medium and beat until you have a smooth dough. Roll out the dough to 30x40cm onto a parchment lined backing tray.
   
2. 
   Preheat the oven to 180C/350F. Wash, dry and quarter the plums. Cover quark dough with the plum wedges. In a small bowl, combine together the sugar, vanilla sugar and cinnamon powder. Sprinkle the mixture and almond slices (if use)over the cake.
   
3. 
   Bake in the middle of the hot oven for about 35 minutes. Remove from oven. Dust the top with powder sugar. Cut into the squares and serve.

葡萄酒与酒杯的配搭

要欣赏葡萄酒的色，香，味，一只正确合适的酒杯是十分重要的。一只好的酒杯应该薄身、无花纹、无色而透明，并要是要有高脚。同时，为了令葡萄酒能舒适地呼吸，杯的容量必需够大。另一方面，当酒被摇动时，香味能集中在杯口。
郁金香形状或向内弯的酒杯可以让你旋转、倾斜葡萄酒以及最大限度闻到酒香，增强你品尝葡萄酒的能力。为了做到这点，酒杯中倒入的葡萄酒不要超过杯体的1/3。葡萄酒所散发的香味浓度取决于杯子的形状。
以下是有饮葡萄习惯的爱好者最好能准备的4款基础酒杯。

1. 饮红葡萄酒用的波尔多/Bordeaux酒杯，这种酒杯可以用来饮用Carbenet Sauvignon, Merlot一类的葡萄酒。我没有另外备龙谷Rhone酒杯，所以也用这个杯子来饮用。
   
2. 饮红葡萄酒用的布根地/Burgundy酒杯, 这个杯子用来饮用Pinot Noir就很不错了。
   
3. 饮白葡萄酒用的布根地/Burgundy酒杯, 这个就是喝Chardonnay的杯子了。我没有另外备阿尔萨斯高脚酒杯，也就是说喝Riesling的杯子，所以也用它凑和了。
   
4. 香槟酒杯/Champagne Flute，汽酒一类的统统用上了。

300 g Beancurds-tofu Some frying oil 20 g Dried black mushrooms 100 ml Water 1 tbsp Garlic, minced 150 g Bell peppers 1 stalk Scallion chunks 1 tsp Jiafan rice wine 1/2 tsp Chicken bouillon 1/2 tbsp Dark soya sauce 1 tbsp Oyster sauce 2/3 tsp Salt 1 tsp Cornstarch 1 tbsp Tap water A few drops of sesame oil

300克 豆腐 适量 食用油 20克 香菇 100毫升 清水 1大勺 蒜末 150克 甜椒丝 1支 葱段 1小勺 加饭酒 1/2小勺 鸡精 1/2 大勺 老抽 1大勺 蚝油 2/3小勺 食盐 1小勺 玉米淀粉 1大勺 凉水 数滴 麻油

1. 豆腐切成日字形块状。香菇用清水浸软，挤出多余水份后切丝，留用浸泡水。三色椒也切丝备用。平底锅入油烧热，放入豆腐煎炸至金黄。
   Cut the beancurd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
   
2. 锅底留少许底油，爆香蒜末和菇丝，加入三椒丝翻炒片刻。淋入加饭酒，鸡精，老抽和蚝油，倒入浸泡水，豆腐回锅。盖上盖子，文火煮3-5分钟。淀粉用凉水拌匀后加入。把火候调高煮至浓稠，洒入葱段，淋上麻油兜匀盛起趁热就食白米饭。
   Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.

神奇的黄豆和青豆以及黑豆被称为大豆。黄豆可以堪称是豆中之王，蛋白质含量高达40%。虽然富含脂肪，不过都是有益的不饱和脂肪。而大豆磷脂具有保持血管弹性，健脑和防止脂肪肝的功效。还有N多种功效。
豆腐-Tofu，以大豆-黄豆为原料，经处理，打浆，凝固和成型等多道工序做的非发酵性豆制品。（印尼有种很出名的发酵豆制品Tempeh-印尼卤豆腐-天贝；）
南豆腐用石膏-Gypsum作为凝固剂，而北豆腐是用盐卤-Nigari作为凝固剂。南豆腐含水量大，在90％以上。质地嫩，弹性好。而北豆腐含水量只有在85%左右，口感稍硬稍老但是韧性较强。现在五花八门豆腐品种多得分不清，除了传统的南北豆腐，还有什么绢豆腐，内酯豆腐，蛋豆腐，芝麻豆腐等等。

#Ingredients:	#Coagulant Solution:
400 g Soya beans 1.5 l Water for soaking 3 l Water for grinding 2 l Water for blanching 1 tsp Baking soda	15 g Gypsum-calcium sulfate 120 ml Warm water
#材料：	#凝固剂：
400克 黄豆（浸泡前） angiesrecipes 1.5升浸泡用水 3升 搅拌用水 2升 焯豆用水 1小勺 小苏打	15克 石膏-硫酸钙 120毫升 温水

1. 
   黄豆洗净，挑出杂质和坏豆。放入一个大且深的锅，加入1600毫升饮用水（通常浸泡水多于豆子重量的3-4倍即可）室温下隔夜浸泡。用清水再冲洗干净，去皮上秤，应该是原豆重量的双倍，也就是800克
   angiesrecipes。大锅入2升水烧开，拌入小苏打，接着加入豆子煮8-10分钟。沥干后用热水清洗干净。把苏打水焯过的豆子和3升水（搅拌的水量一般是干豆子重量的7-10倍）分2-3次用搅拌机高速搅打3分钟成为浓浆状。过滤网铺上薄纱布，过滤出豆浆和豆渣。
   
   Clean soybeans by removing dirt and the damaged soybeans. Pour into a large deep pot filled with 1600 millimetre tap water (usually 3 or 4 times of the dry soybean by weight) and leave the soybeans to soak overnight at room temperature. Drain and rinse soaked beans again with tap water. Dehull the beans and the weight should gained twice, i.e. about 800 grams. Bring 2 liters of water to a boil. Add in baking soda, then the dehulled soya beans into the boiling water. Blanch for 8-10 minutes. Drain and rinse with hot water. Grind the blanched soybeans with 3 liters of water (in general, the ratio of water for grinding is 7-10 times of the dry bean by weight) in 2-3 batches into slurry in a blender for 3 minutes at high speed. Filter through a colander lined with cheesecloth to remove soya fiber-okara and to collect about 3 liters of soya milk.
   
2. 
   把打好的豆浆分到两个3升左右大小的深锅，中火烧开。边煮豆浆，边撇去浮沫。豆浆煮开后，调低火候继续煮约10分钟。这时可以开始准备凝固剂了。15克硫酸钙-石膏（凝固剂用量约是煮好豆浆的is 0.3-0.5%）和半杯温水调开。
   Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
   
3. 
   关掉火源，但不要移开锅，使其保持温度。测试后的温度读数应该在95C/200F。（如果使用盐卤的话，温度应该稍微低些，大约在75C/160F）。将调好的石膏凝固剂分次慢慢倒入热豆浆里，朝一个方向轻轻搅拌。豆浆开始凝固时，立即停止点浆及搅拌，静置10-15分钟。
   Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
   
4. 
   这时候你会看见豆腐脑和浮在表面类似乳清的浅黄色液体完全分离了。如果加入所有的凝固剂后仍有豆奶，那么再取一小勺石膏和2大勺温水调和。逐量加入直到看不见有漂浮的豆奶即可。将凝固的豆腐脑勺入铺好薄纱布的豆腐模子里。可以用任何带有排水小孔的容器都可以拿来当豆腐模子。翻好纱布盖上盖子后，在上面压上重物（比如一大盆水）静置大约15分钟。打开盖子，掀去纱布后取出豆腐。放入水里入冰箱保存，需要时取出使用。
   
   Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
   
5. 
   如果你用的是九阳全自动豆浆机，那么要参照随机配送的使用手册来制作豆浆。分次将泡好的豆子放入杯体中，加水至上下水位线之间，将装好拉法尔网的机头正确放入杯体中，接通电源，按下豆浆健就可以了。豆浆都做好后回锅加温。温度要根据不同的凝固剂来调整。
   When making soya milk from JOYOUNG automaton, follow instructions as per user's manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.

#Ingredients:	#Sauce:
350 g Tofu 30 g Pine nuts angiesrecipes 3 Pickled chillies angiesrecipes 3-4 clove Garlic, minced 2 stalk Scallions	1 tbsp Sugar 1 tbsp Black vinegar 2 tbsp Chilli sauce 3 tbsp Water 2 tbsp Maggie sauce angiesrecipes Pinch of salt
#主料：	#酱汁：
350克 豆腐 30克 松仁 3个 泡椒 3-4瓣 蒜末 2支 青葱	1大勺 砂糖 1大勺 黑醋 2大勺 辣椒酱 3大勺 水 2大勺 美极汁 1小撮 食盐

1. 豆腐切成1寸左右的丁状。青葱洗净切成松仁大小。酱汁材料放到小碗里调匀备用。烧热油锅，入豆腐炸至金黄色出锅，沥干油备用。
   
   Cut the tofu into inch-cubes. Clean the scallions and cut into pine-nut-sized pieces. Combine together all the sauce ingredients in a small bowl. Heat up a skillet with oil and fried diced cubes until golden brown. Drain.
   
2. 
   锅中留半勺油，入泡椒，蒜末和松仁炒香。豆腐回锅，倒入调好的酱汁翻炒至豆腐均匀上色，随即入葱花和盐翻炒兜匀即可出锅。
   Save half spoon of oil in the skillet and add in pickled chillies, minced garlic, and pine nuts. Stir until aromatic. Return the tofu to the skillet and then pour in the prepared sauce. Gently stir until all tofu are coated with the sauce. Sprinkle the chopped scallions over and toss until all ingredients are well-combined and flavours have mingled.