blueberries sauce

ingredients:
- 1 cups blueberries
- 1/3 cup water
- 1/6 cup sugar
- 1/2 tbsp cornstarch dissolved in 3 tbsp water
- 1/4 tsp vanilla extract

1. Place 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

2. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

3. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

Ref: https://pinchofyum.com/easy-homemade-blueberry-sauce

dried radish (菜脯乾)

ingredients:
- 1 - 2 radish(es)
- 1 - 2 tbsp kosher salt (optional, but salt can reduce the bitter taste)

1. Clean the radish(es) peel off the skin, cut into 1” x 4” size and 1/2” thick。

2. Add kosher salt, mix well. Let rest for 2 to 3 hrs. Turn over every 30 minutes. 

3. Put a heavy thing on top of the radish(es), and stay over night. (This process can reduce the bitter flavour from the radish)

4. Remove all the water.

Traditional way:

5. Spread them on a basket or drink rack.  Dry them in full sun about 10 days.  Store them in refrigerator during the night time.

6. When they're ready, the color of the radish will turn to light brown. Place them in air tight container or plastic bag. Store them in the refrigerator.  Ready to use.


OR dry them in oven:

- after Step 5, bake them on oven for 175F about 1 hr.

OR dry them by dehydrator (I like this one):

- after Step 5, use dehydrator, set 132F for 24 - 36hrs.

This one used dehydrator

ref: https://caroleasylife.blogspot.com/2010/01/blog-post_21.html

restart dried sourdough starter

ingredients:

First feeding:

- 25g dried sourdough starter

- 1/2 cup lukewarm water

- 1/2 cup all-purpose flour

Second and third feeding:

- 1/4 cup lukewarm water

- 1/4 cup all-purpose flour

**** The ingredients will be listed again @ below ****

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First feeding:

- 25g dried sourdough starter

- 1/2 cup lukewarm water

- 1/2 cup all-purpose flour

1. Place the dried starter chips in a large (at least 2 cups) container. Add 1/4 cup of lukewarm water.  Mix until dissolve.

2. Feed it with 1/4 cup flour and 1/2 cup water.

3. Place it @ oven with the light on. Even without ever turning on the heat, it holds a constant temperature between 85°F and 90°F.  It can be kept out at room temperature but the whole process will take longer.

4. Let it rest until it bubbles. May take 24 to 48 hrs or longer.

Second and third feeding:

- 1/4 cup lukewarm water

- 1/4 cup all-purpose flour

5. Feed the starter with 1/4 cup of lukewarm water, and 1/4 cup of flour. Cover, and put back in its warm spot.  Until more bubbles bubbling. Around 12 hrs.

11. And again.

12. After 12 hrs, the starter back to normal to use.