What Do I Want You To Know Before You Read My Recipes?

When I cook, I don’t always follow the recipes. Well, maybe the first time I will. Then after that I will adjust the cooking to how I want it to be. I always tell my friends cook however they want, after all they’re the ones eating the food. Here I am showing you the most frequently used spices/sauces for my cooking. Also the measuring cups and spoons.

1 cup =240ml

1 tbsp =15ml

1teasp =5ml

我做飯時不一定照搬食譜。好吧,也許第一次会。之後,我會按我想要的調整。我總是告訴我的朋友們做飯要按你的喜好对烹煮方式和食材食进行調整,畢竟要吃的人是你自己。我這裡顯示的是我最常使用的调味料/醬料。此外还有我用的杯子和勺子。
1 杯 = 240 毫升
1 湯匙 = 15 毫升
1茶勺 = 5 毫升
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Poon Choi/盆菜

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Poon Choi is a traditional Cantonese dish for holidays or special events. I am trying to find a name in English for it, but I have a hard time finding one. This is a dish contains so many ingredients or should I say so many different dishes in one HUGE bowl. It usually has different vegetables on the bottom, then seafood, roast pork, duck and many more spread on top of it.

I saw a picture of it long time ago and was very impressed. This year I wanted to make something different for Chinese new year, so I decided to try this dish. I went online searching for pictures and videos, but nothing really matched what I wanted. I don’t like some of the main ingredients used in this dish such as dried oyster, sea cucumber or pork feet. This dish is a lot of work and very time consuming, so I decided to do it my own way. Therefore this is NOT an authentic Poon Choi.

Ingredients:

Chinese Bay choi 2 cups after boiling

Lotus root 1 cup after boiling

Enokitake mushroom 1/2 cup after boiling

Oyster mushroom 1/2 cup after sauteing

White radish 1 pound (cut into chunks boiling with 1tbsp salt)

Fried taro about 10 pieces

Dried Tofu skin 1 cup after boiling

Fresh Shiitake mushroom 5 pieces

Frozen Abalone 5 pieces

Prawn 5 pieces

Dried Scallop 5 pieces

One whole and 1/4 Chicken (1/4 one I used dark meat)

Fish ball 5 pieces

Pork Belly in red preserved tofu sauce one piece

Broccoli one small head (boil)

Hairy dried seaweed a few tbsps

 

Pork belly in preserved red tofu sauce:

https://caiqinchen.com/2019/02/06/pork-with-red-preserved-tofu-sauce-%e8%85%90%e4%b9%b3%e9%85%b1%e6%b1%81%e8%82%89/

Hainanese Chicken(1/4):

https://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/

Prawn in ketchup sauce:

Pan fried both sides of prawn in 2 tbsps oil for about 1.5 to 2 minutes per side (adjust time according to the size. )

Add 1tbsp oil to a skillet, add 5-6 tbsps ketchup then 1/4 cup water and bring to boil, add prawn to it and mix well. Set aside.

Abalone chicken broth:

Blanch both chicken (one whole) and abalone in boiling water for 2-3 minutes.

Cooking both of them in a pressure cooker with 2 quarts water and 3 big slices of ginger for 30 minutes.

Abalone and Shiitake mushroom in oyster sauce:

Soak hairy seaweed in water for one hour.

Take the abalone out of the broth, cut into thin strips.

Add 1tbsp light soy sauce, 1/2 tbsp sugar, 3tbsps oyster sauce and 3/4 cup water to a sauce pan.

Add abalone, hairy seaweed and mushroom to the sauce and cook until boiling. Turn the heat to low and continue to cook for 30 minutes.

Steam dried scallop:

Scallops soak in water for a few hours in a small bowl

Steam the bowl of scallop in the water over boiling water for 15 minutes

Fish ball:

boil fish balls in boiling water for 2 to 3 minutes.

Assemble:

Arrange the vegetables on the bottom of 11″ bowl.

Bring about 2 cups broth to boil, season it with salt and oyster sauce.

Add starch to thicken the broth.

Pour the broth over the vegetable.

Cook the vegetables with the broth until the vegetables are warm enough for you.

Arrange other dishes on top of the vegetables.

Decorate the poon choi with broccoli.

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盆菜是傳統的粵菜, 通常在过节过年或特別活動的时候才会吃。我努力想找个英語名字, 但怎么也想不出。這是一道有很多食材的菜, 或者我應該说是一個巨碗里有各式山珍海味的大菜。它的底下通常有不同的蔬菜, 然後是海鮮、烤豬肉、鴨和更多的菜铺在蔬菜上面。

我很久以前看到一张盆菜的照片, 印象非常深刻。今年我想中國新年做一些不一樣的東西, 所以我決定試試這道菜。我去網上搜索圖片和視頻没有看到真正符合我想要的。我不喜歡這道菜中使用的一些材料, 如蚝干、海參或豬腳。這道菜工续很多, 也很耗時, 所以我決定按照自己的方式做。因此這不是一道真宗的盆菜。

材料:

中國白菜煮后2杯

蓮藕煮后1杯

金针菇煮後半杯

炒後的牡蠣菇半杯

白蘿蔔1磅 (切成塊后加1湯匙鹽煮熟)

炸芋头約10片

腐皮煮熟後1杯

新鮮香菇5朵

冷凍鮑魚5个

大蝦5只

幹貝5个

一只整雞和一個鸡腿

魚丸5个

紅腐乳醬汁豬肉一塊

西蘭花一個 (煮沸)

发菜幾湯匙

紅腐乳醬汁豬肉:

HTTPs://caiqinchen.com/2019/02/06/pork-with-red-preserved-tofu-sauce-%e8%85%90%e4%b9%b3%e9%85%b1%e6%b1%81%e8%82%89/

海南鸡(鸡腿):

HTTPs://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/

茄汁蝦:

在 2 汤匙油中煎蝦1.5 至 2分鐘每面 (根據大小調整時間)。

在平底鍋中加入1汤匙 油, 加入5-6 湯匙番茄醬翻炒, 再1/4杯水煮开, 加入對蝦, 攪拌均匀。

鮑魚雞湯:

在沸水中將雞肉 (一只) 和鮑魚焯水2-3分鐘。

加2夸脫的水和3片姜在电高压锅里煮约3 0分鐘。

蚝油鮑魚香菇:

將发菜浸泡在水中一小時。

把鮑魚從肉湯裡拿出來, 切成細條。

加入1湯匙生抽、半湯匙糖、3汤匙蚝油和3/4杯水。

加入鮑魚、发菜和香菇到醬汁中煮开。將火調小, 繼續煮30分鐘。

蒸干貝:

干貝放在一個小碗裡在水中浸泡幾個小時

隔水蒸15分鐘

魚丸:

在沸水中煮魚丸2至3分鐘。

組裝:

將蔬菜放在一个11寸的盆子的底部。

約2杯鸡肉鲍鱼湯煮沸, 加鹽和蚝油調味。

加一点淀粉水勾芡使肉湯变浓稠。

把肉湯倒在蔬菜上。

把加了菜和肉汤的盆菜煮一下热开。

在蔬菜的上面铺排开其他的菜。

用花椰菜裝飾盆菜。

Pork with Red Preserved Tofu Sauce/腐乳酱汁肉

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Pork Belly 400g

Cooking wine 5 tbsps

Rock sugar 3tbsps

Salt 2/3 tsp

Red preserved tofu 85g(one big piece)

Red preserved tofu juice 2 tbsps

Star anise 2 pieces

Yeast rice 2 tbsp (wrapped in a piece of cheese cloth)

Ginger 4 pieces

Cinnamon stick 1 piece

Water 3 cups

Bring some water to boil, add 2 pieces ginger, and one tbsp cooking wine to the water and precook pork belly for about 7 minutes.

Rinse the pork with cold water.

Add 1 tbsp oil to a cooking pan, add ginger and star anise to it and saute until fragrant. Add everything else to the pan high heat and bring everything to boil. (Make sure smash the red preserved tofu so it will be dissolved into the water.)

Pour everything to a marmite and continue to cook with low heat for about 1hour and 30 minutes. 

Tips:

Wrap the yeast rice in a cheese cloth will make it easy when you need to discard it.

While cooking you need to turn the meat a few times just in case it gets burnt.

While cooking you also need to use a spatula to push the yeast rice a little bit so the color will come out. Discard it when the color is red enough.

I only need half of the pork to make another dish, so I cut the meat into 2 pieces, no need to do it if you are cooking this dish.

I cut the pork skin into little squares, it is also not necessary.

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猪五花肉400克

料酒 5汤匙

冰糖3汤匙

盐 2/3茶匙

红色腐乳85克(1大块)

红腐乳汁2汤匙

八角2个

红曲米2汤匙 (用一块纱布包起来)

生姜4大片

肉桂棒1条

水3杯

将一锅水煮开, 加入2片生姜和1汤匙料酒, 并将猪肉放入煮约7分钟。

用冷水冲洗猪肉。

在锅里加入1汤匙油, 加入生姜和八角, 炒至香。把其他的东西都加入到锅里, 把所有的东西都烧开。(一定要用个勺子压一下腐乳, 使其溶解到水中)。

把所有的东西都倒在一个小砂锅里继续用小火煮1个半小时 左右。

技巧:

将红曲米包裹在纱布布中当您需要丢弃它时会很容易。

在烹饪过程中, 你需要把肉翻转几次以防烧焦。

在烹饪过程中, 你还需要用铲子把红曲米压一压, 这样颜色就会出来。当颜色足够红色时, 请将其丢弃。

我只需要一半的猪肉来做另一道菜, 所以我把肉切成两块, 如果你在做这道菜, 就不需要这么做了。

我把猪肉皮切成小方块, 其实我觉的也没有必要。

Happy Chinese New Year Celebration/新年快乐!

This year is year of Pig! My family celebrated the happy time with some good food again like any other years. Wish everyone a healthy happy new year!

Dish of the year: Poon Choi

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Squirrel Fish

https://caiqinchen.com/2018/02/16/squirrel-fish-%e6%9d%be%e9%bc%a0%e9%b1%bc/

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Red Preserved Tofu sauce Pork

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Walnut Shrimp

https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/

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Wild Arctic surf clams

https://caiqinchen.com/2015/06/09/wild-arctic-surf-clams-salad%e5%87%89%e6%8b%8c%e5%8c%97%e6%9e%81%e8%b4%9d/

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Mashed Sweet Taro

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Creme Brulee

https://caiqinchen.com/2016/12/28/creme-brulee%e7%84%a6%e7%b3%96%e5%b8%83%e4%b8%81/

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Japanese Cheese cake

https://caiqinchen.com/2018/02/05/japanese-cheese-cake-%e6%97%a5%e5%bc%8f%e8%8a%9d%e5%a3%ab%e8%9b%8b%e7%b3%95/

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Rice cakes

https://caiqinchen.com/2019/02/03/chinese-savory-pumpkin-rice-cake-%e5%8d%97%e7%93%9c%e5%b9%b4%e7%b3%95/

https://caiqinchen.com/2019/02/03/chinese-new-year-sweet-rice-cake-%e5%b9%b4%e7%b3%95/

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Air Fried Hot Wings/空气炸锅辣鸡翅

I made this spicy wings today and it is soooooo goooood!!! It is so easy to prepare also healthy since it is air fried.

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Chicken wing 1 pound (middle part only)

Light soy sauce 3tbsps

Roasted pineapple Habanero 1tbsp (optional)

Brown sugar 2tbsps

Honey 1 tbsp

Sriracha hot sauce 1tbsp

Minced Ginger 1tsp

Garlic 1tsp

Hoisin sauce 1tsp

Mix all the ingredients for sauce together and mix well.

Pour half of the sauce to the wings and marinate over night. Stir the wings once to make sure each piece get marinated evenly.

Cook the rest of sauce in a sauce pan with medium low heat until it is thicken about 4 minutes.

Air fried wings with 385F degree for about 15 minutes or until the juice running out or wings is clear.

Pour the wings to a mixing bowl and add the sauce to it and mix well.

 

鸡中翅1磅

生抽3汤匙

烤菠萝甜酱 1汤匙 (可选)

红糖2汤匙

蜂蜜1汤匙

越南辣酱1汤匙

生姜碎1茶匙

大蒜泥1茶匙

海鲜酱1茶匙

将所有酱汁的原料混合在一起, 搅拌均匀。

把一半的酱汁倒在翅膀里腌制一晚。中间搅拌翅膀一次, 以确保每一块都腌制均匀。

将剩下的酱汁放入锅中用中小火煮至浓稠约4分钟。

空气炸锅炸翅膀385华氏度约15分钟或直到鸡翅中的汁水流出是透明无血水的。

把翅膀倒在碗里, 加入酱汁, 搅拌均匀。

 

Air Fried Thai Flavor Wings/空气炸锅泰式鸡翅

Today is a game day, so I decided to make some wings. This is a bomb! I can’t believe how good it is! It has so many different flavors, layer after layer, just when you feel the sweet and savory at the first bite, you also feel the lemongrass fragrance dancing at the tip of your tongue; and you cant wait and take another bite, you receive the tiny sour flavor from the lime juice. This savory flavor is unlike any other because the saltiness from the fish sauce is definitely a kick!

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Chicken wing 1 pound (middle part only)

Sweet Thai chili sauce 2tbsps

Brown sugar 2 tbsps

Light soy sauce 2tbsps

Dark soy sauce 1tbsp

Rice vinegar 2tbsps

Fish sauce 1tbsp

Lime juice 1 tbsp

Lemongrass 1tbsp

Garlic 1tsp

Mix all the ingredients for sauce together and mix well.

Pour half of the sauce to the wings and marinate over night. Stir the wings once to make sure each piece get marinated evenly.

Cook the rest of sauce in a sauce pan with medium low heat until it is thicken about 4 minutes.

Air fried wings with 385F degree for about 15 minutes or until the juice running out or wings is clear.

Pour the wings to a mixing bowl and add the sauce to it and mix well.

 

鸡中翅1磅

泰国甜辣椒酱2汤匙

红糖 2汤匙

生抽2汤匙

老抽1汤匙

白米醋 2汤匙

鱼露1汤匙

青柠檬汁1汤匙

香茅1汤匙

大蒜1茶匙

将所有酱汁的原料混合在一起, 搅拌均匀。

把一半的酱汁倒在翅膀里腌制一晚。中间搅拌翅膀一次, 以确保每一块都腌制均匀。

将剩下的酱汁放入锅中用中小火煮至浓稠约4分钟。

空气炸锅炸翅膀385华氏度约15分钟或直到鸡翅中的汁水流出是透明无血水的。

把翅膀倒在碗里, 加入酱汁, 搅拌均匀。

 

Chinese Savory Pumpkin Rice Cake/南瓜年糕

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Rice flour 200g

Water 2.5 cups (including the water to soak mushroom and scallop)

Shredded Pumpkin 200g

Dried mushroom 4 pieces

Bacon 3 pieces

Scallion 2tbsps

Dried scallop 4tbsps

Shallot 2 tbsps

 

Soak dried mushroom and scallop in water for at least 1 hour.

Tear scallops into small pieces, dice mushroom. Cut bacon into small pieces too.

Add 1.5 cups water to the rice flour and mix well.

Add 2 tbsps. cooking oil in a skillet then add bacon, scallop, shallot and mushroom saute  for 2 minutes. Add 1tsp salt, 1/2 tsp white pepper and 1/2 tsp chicken bouillon to it and mix well.

Add pumpkin to the pan and continue to saute for 2 more minutes, add the water used to soak mushroom and scallop( about 1 cup) and continue to cook a minute.

Pour the rice flour and water mixture to the pumpkin mixture, turn the heat to medium and continue to stir until the mixture becomes solid. Turn the heat off.

Grease a 8″ tin foil pan and add a piece of parchment paper on the bottom, pour the rice flour mixture to it and smooth the surface.

Steam over boiling water for about 45 minutes.

When it cools down, you can save it in refrigerator for up to 2 weeks. when you want to eat it, cut into small pieces and pan fry them.

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粘米粉200克

水2.5 杯 (包括浸泡香菇和干贝的水)

南瓜丝200克

干香菇4片

培根3条

葱花2大勺

干贝4大勺

红葱头2大勺

香菇和干贝浸泡在水中至少1小时。

干贝撕成小块, 香菇切丁。把培根也切成小块。

在米粉中加入1.5 杯水, 搅拌均匀。

添加 2大勺油在平底锅里然后加入培根、干贝、红葱头和香菇炒2分钟。加入1茶匙盐, 半茶匙白胡椒和1/2 茶匙鸡粉 搅拌均匀。

将南瓜丝放入锅中, 再炒 2分钟, 加入浸泡香菇和干贝的水 (约1杯), 继续煮一分钟。

将米粉和水混合物倒入南瓜混合物, 将火转中火, 并继续搅拌, 直到混合物变成固体。把火关掉。

一个8英寸的锡箔盘刷层油并加入一张烤纸在底下, 倒入米浆混合物, 表面抹光滑。

隔滚水蒸大约45分钟。

当它冷却下来, 你可以把它冷藏在冰箱里2周时间。当你想吃的时候, 把它切成小块, 平底锅煎一下就好了。

Chinese New Year Sweet Rice Cake/年糕

Rice cake is a must for Chinese new year. I was never good at making one, even thought it is not something complicated. I asked my mother for help and she told me the secret of making good rice cake. Today’s rice cake is a big success!

IMG_5310

Glutinous rice flour 10 Oz.

Rice flour 5 Oz.

Brown sugar 1/3 cup

White sugar 1/4 cup

Peanut 1/2 cup

Jujube 5 pieces

Oil 1tbsp

Add everything except Jujube and peanut in a big container, and knead with all your strength for 10 minutes.

Add peanut and mix well.

Grease a 6 inches foil pan, and put a pieces of parchment paper on the bottom, pour the rice flour mixture to the pan and smooth the surface.

Add the jujube on the top.

Steam over boiling water for 30 minutes.

IMG_5297

When it is cool you can save it in your refrigerator for up to 2 weeks. When you want to eat it, you can pan fried, deep fried or cook it in water.

Tips:

The reason to knead it because it will become very chewy. (if you do not like it chewy then don’t need to knead, just mix everything together)

Add oil to it will prevent the cake from cracking.

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又要过年了,中国人过年免不了要蒸年糕吃。虽说年糕不难做,可是我从没蒸过好吃的年糕。今年我请教了一下我妈妈终于做出好吃的年糕了。 希望自己来年高升!

糯米粉10盎司。

粘米粉5盎司。

红糖1/3杯

白糖1/4杯

花生半杯

红枣5个

油1汤匙

把除了枣子和花生以外的所有东西都加入一个大容器里, 用你所有的力量揉10分钟。

加入花生, 揉均匀。

在6英寸的平底锡盘中加入一张烘烤纸, 将米粉混合物倒在平底盘上, 表面抹光滑。

在面上添加枣子。

隔水蒸30分钟。

蒸好年糕后凉了就可以放冰箱冷藏至2个星期。吃的时候拿出来切小块煎,炸,煮都好吃。

小贴士:

年糕的粉浆揉的越久越有咬劲。

加点油一起揉表面就不会开裂。

How To Cook Eggs/怎么煮鸡蛋

I have been thinking about this post for a while but never got it done. I promised someone I would do it soon, so here it is. Hopefully this will be helpful for you.

Fried egg

img_5054

It is better to use a nonstick pan when making fried egg. Medium low heat, add a few drops of oil in the cooking pan. Even though it is fried, really with the nonstick pan, you almost need no oil at all.

  1. Crack the egg directly into the pan and season with salt and black pepper.
  2. Continue cooking the egg over medium low heat for about two to three minutes, or until the white is set but the yolk is still quite runny.

煎蛋

煎蛋时最好用不粘锅。中低火, 在锅里加入几滴油。尽管它是煎的但是用不粘锅的话你几乎不需要油。

  1. 将鸡蛋直接敲开放入锅中, 加盐和黑胡椒粉调味。
  2. 继续用中小火煎鸡蛋约两到三分钟, 或直到蛋白固化, 但蛋黄仍然是液状。

 

Over-easy egg

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  1. Crack the egg directly into the pan and season with salt and black pepper.
  2. Continue cooking the egg over medium low heat for 2 minutes, or until the white is set but the yolk is still quite runny.
  3. Use a plastic spatula lift the egg gently and flip
  4. Cook the other side for 1 minute with low heat.

两面煎鸡蛋

  1. 将鸡蛋直接敲开放入锅中, 加盐和黑胡椒粉调味。
  2. 继续用中小火煎鸡蛋约两分钟, 或直到蛋白固化, 但蛋黄仍然是液状。
  3. 使用塑料铲子轻轻提起鸡蛋并翻转一面煎
  4. 另一面小火煎1分钟。

 

Scrambled egg

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  1. Crack 2 eggs into a bowl and season with salt and black pepper.
  2. Meanwhile, melt butter in a small non-stick pan over high heat.
  3. When the butter melts and begins to foam, pour in the eggs and immediately turn the heat to medium low. Stir with a spoon or spatula constantly as you cook.
  4. When the eggs are just set but still look too moist, remove them to a plate as they will continue to cook even though they are already in the plate.

 

炒鸡蛋

  1. 将2个鸡蛋打入碗内, 加盐和黑胡椒粉调味。
  2. 同时在不粘平底锅里加黄油高温融化。
  3. 当黄油融化并开始起泡时倒入鸡蛋, 并立即将火关成中小火。用勺子或铲子不停的搅拌。
  4. 当鸡蛋刚刚凝固但看起来仍然很湿时, 把它们倒到盘子里, 因为余温他们还会继续凝固即使他们已经在盘子里了。

 

Boiled egg

5 minutes/5分钟

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6 minutes/6分钟

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7 minutes/7分钟

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  1. Bring a pot of water to boil (water should be enough to fully cover the eggs)
  2. Add eggs to the boiling water, from this point set time for 6 minutes.
  3. Take the egg out of boiling water and leave them in cold water.
  4. Adjust time accordingly to how runny you want your egg yolk to be.

水煮鸡蛋

  1. 把一锅水烧开 (水应该足够把鸡蛋完全淹没)
  2. 将鸡蛋放入沸水中, 从这个时候开始设定时间煮6分钟。
  3. 把鸡蛋从开水里拿出来, 放在冷水里。
  4. 根据你希望蛋黄的软硬情况调整时间。

 

Steamed egg

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Sweet one/甜的

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The best ratio of water or broth to egg for steam egg will be (1.5-2) : 1. If you like your egg to taste like firm tofu then 1.5:1. If you like it to taste like soft tofu then 2:1 will be perfect.

  1. Heat up the water or broth until it is pretty warm but you can still use your fingers to test it and do not feel hot.
  2. whip the egg with a fork, add pinch of white pepper to the egg.
  3. Gradually add warm water to the egg while still whipping.
  4. Use a strainer to strain the egg and water mixture.
  5. Bring some water to boil in a large cooking pan (or wok), steam the egg in a bowl over the water in medium low heat for about 8 minutes for 2 eggs.
  6. Add some light soy sauce to the egg and serve right away.

You can make savory steam egg like this by adding either water or broth. Or you can have milk instead of water or brother, add maple syrup or honey at the end instead of soy sauce (no white pepper of course) for sweet one.

蒸蛋

蒸鸡蛋的水或肉汤与鸡蛋的最佳比例为 (1.5-2): 1. 如果你喜欢你的鸡蛋吃起来像老豆腐, 那么比例是1.5:1。如果你喜欢它像嫩豆腐, 那么2:1 是完美的比例。

  1. 把水或肉汤加热到有点烫手但你仍然可以用手指测试不觉得烫。
  2. 用叉子抽打鸡蛋, 在鸡蛋里加入少量白胡椒粉。
  3. 在抽打时, 慢慢向鸡蛋中加入温水。
  4. 使用密的漏勺对鸡蛋和水的混合物过滤一下。
  5. 将一些水放入一个大的平底锅中煮沸, 将2个鸡蛋以中小火的温度蒸约 8分钟。
  6. 在蒸好的鸡蛋里加入一些生抽, 马上上桌。

你可以加入水或肉汤来制作这样美味的咸蒸蛋。或者你可以用牛奶代替肉汤。添加枫糖浆或蜂蜜, 而不是酱油 (当然没有白胡椒) 做甜的蒸蛋。

Porched egg

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  1. Bring a lot of water to bubbling in a saucepan (when you see a lot of little bubbles coming from the edge of the pan)
  2. Crack the eggs into the water, turn the heat to low. DO NOT stir the water for at least 1 minute, so the egg white will form the perfect shape.
  3. Use a plastic spatula or a wooden spoon touch the egg gently to see if it sticks to the bottom.
  4. Continue to simmer the eggs for 2 minutes.

Tips: Don’t add anything else to water and don’t stir the water to create whirlpool. It works for me every single time for porched egg and the shape will be perfectly oval shape.

荷包蛋

  1. 大量的水在平底锅里煮到起泡 (当你看到很多小泡从平底锅边缘冒出来)
  2. 把鸡蛋打开小心放入水里, 把火调低。至少 1分钟不要搅拌它,那么蛋清就会形成完美的形状。
  3. 使用塑料铲子或木勺轻轻触碰鸡蛋, 看看它是否粘在锅底。
  4. 继续煮鸡蛋约2分钟。

小贴士: 不要在水中添加任何其他东西, 也不要搅动水形成漩涡。这个方法我每次煮荷包蛋都是完美的椭圆形状。

Potato-Crusted Quiche/乳蛋饼

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I haven’t been here for such a long time. I made this for Christmas eve breakfast, and it was really good. So I want to share with you today.

Here is the original recipe:

https://tasty.co/recipe/potato-crusted-quiche?fbclid=IwAR0tbnO-M23eCp4F5ClTPuSlfcNJ4s42R19GF5BaTd4X8uJWyDAao_7BDJ4

I substituted some vegetables with whatever I had in my refrigerator and also I used Chicken sausage instead of bacon, and everything else was the same. I used broccoli, scallion, tomato, Mushroom and onion.

我已经很久没来了。 昨天我做了这个乳蛋饼做早餐,很美味而且也容易做。

原食谱在这: https://tasty.co/recipe/potato-crusted-quiche?fbclid=IwAR0tbnO-M23eCp4F5ClTPuSlfcNJ4s42R19GF5BaTd4X8uJWyDAao_7BDJ4

我用了西芥兰,葱花,西红柿,蘑菇和洋葱加鸡肉火腿来代替原食谱里的食材做的,做法是一样的。

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Lobster With Yi Noodles/龙虾炒伊面

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I’ve been cooking Yi Noodles quite often recently, but never post them because I never remembered exact amount of ingredients I used. Recently lobster is on sale for $7.99 per pound, last week I bought 2 lobster around 2.5-3 pounds, and I used to cook Yi noodles. (Yi noodle is noodles that is already deep fried like instant noodles. ) Very delicious!!!

Ingredients:

Lobster 2.5-3 pounds

Yi Noodles 400g

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Direction:

Cook yi noodles in a big pot of boiling water for about a minute, use a drainer to take noodles out of water and set aside.

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil temperature high.

After all the lobster are deep fried, set aside.

Leave 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster and noodles back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil, 2tbsps Chinese cooking wine, 1.5 tbsps vegetarian oyster sauce, 1/2 tsp chicken bouillon and 2 tbsps light soy sauce to the pan and mix everything together.

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Below is yi noodles with shrimp and beef and mushroom

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Here is the yi noodle.

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