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
IMG_3643IMG_3641IMG_8088IMG_8091

 

Mango Mousse Cake/芒果慕斯蛋糕

WeChat Image_20170813123714

For the base

  • 90g cake flour
  • 3 eggs
  • 50g water
  • 1/4 cups vegetable oil
  • 60g sugar
  • 1g baking powder
  • 1g salt

 

For the mango mousse

  • 300g Fresh mango puree (Ataulfo)
  • 50g  sugar
  • 3 tsp gelatin
  • 350ml whipping cream

 

For the top layer mango mirror:

  • 200ml fresh mango puree(Ataulfo)
  • 3 tsps. gelatin powder
  • 100ml hot wate
  • One Kent mango

Ataulfo Mango

pakistan Ataulfo mango

Kent Mango

Kent mango

 

Instruction:

  1. For the base:

Separate Egg yolk and white, beat yolks with 20 grams of sugar and beat until the color turns yellowish white. Add in 1/3 of vegetable oil at a time. Then add water and mix evenly. Sift the flour and baking powder into the egg mixture. Use a spatula to gently fold them together.

Whisk egg white until it forms big air bubbles, add sugar in 1/3 at a time, then salt. First whisk at high speed then low speed until egg white is in stiff form. (Container must be oil-free and water free)

Gently fold 1/3 of egg white into the egg york mixture, when well combined, add the mixture to the rest of the egg white and carefully fold them together.

Spread some cooking spread on the bottom of the rice cooker. Pour the batter into the rice cooker, Press the Cook button, when the button goes off in about 2 minutes, press it one more time.

Insert a toothpick to see if it is ready, if the toothpick comes out clean then it is ready. Immediately invert the cake for 20 minutes, let cool. Once cooled, slice the cake into halves.

2. For the mousse:

Puree the mango flesh with the sugar.

Put one third of the mango puree into the pot and stir in the gelatin until dissolved, over low heat. Remove from heat and stir in the remaining mango puree. Set aside to cool.

Once the mango puree has cooled down, whip the cream to soft peak stage.

Gently fold the cream into the mango puree and scoop ½ the mousse into the cake mold, on top of the cake base we made. Repeat the procedure for another layer.  Spread the mousse evenly with a spatula. Chill in the fridge for several hours until set.

  1. For the top mango mirror layer:

Use a slicer to slice the mango into thin slices.

Once the mousse is set, dissolve gelatin in hot water. Add gelatin mixture into the mango puree and mix well. Spoon the mixture over the mousse. Add the thin mango slices together to form rose like flowers.  Leave the cake into the fridge overnight to set.

Notes:

I strongly recommend using ataulfo mango for mousse and mirror because ataulfo has smooth, firm flesh with no fibers making it easier to use in mousse. This kind of mango is small and oval in shape. But when it comes to mango flower, we need it to be firm enough to stand up, if we use ataulfo mango it will be to soft, so Kent mango is a better choice. Of course you don’t have to make mango flowers; you can use any other kind of fruits to decorate your cake, or nothing at all.

If you don’t have a rice cooker at home, you can do a cracker, biscuits base or any other kind of sponge, chiffon cake for this cake too. For me, a cracker or biscuits base will use a lot of butter, it is not healthy to me and a sponge or chiffon cake needs to turn my oven on, it is too hot in summer time. If you don’t like mango use berries! Do whatever that fits you the best; there are no absolute rules on baking or cooking. You should have fun not pressure when it comes to making good food.

 

基底

  • 90克蛋糕粉
  • 3个鸡蛋
  • 50克 水
  • 1/4 杯植物油
  • 60克 糖
  • 1克 泡打粉
  • 1克 盐

 

芒果慕斯

  • 300ke 新鲜芒果泥 (Ataulfo)
  • 50克糖
  • 3茶匙明胶粉
  • 350毫升搅拌奶油

 

顶层芒果镜面

  • 200毫升新鲜芒果泥 (Ataulfo)
  • 3 茶匙明胶粉
  • 100毫升热水
  • 一个肯特芒果

 

方法:

  1. 基底:

分离蛋黄和蛋白, 加20克糖打蛋黄, 然后打到颜色变黄白色。分3次添加植物油。然后加水混合均匀。将面粉和泡打粉过筛到鸡蛋混合物中。用刮刀轻轻地将它们混合起来。

将蛋清搅拌至形成大气泡, 每次加1/3糖, 然后加盐。先高速打, 然后低速, 直到蛋清是干性发泡。(容器必须是无油和无水)

轻轻地将1/3 打发的蛋白倒入蛋黄混合物中, 轻轻至上而下搅拌好后, 将混合物加到其余的蛋白中, 并小心地将它们拌匀在一起。

在电饭煲的底部喷点油。把面糊倒入电饭煲, 按下煮按钮, 当按钮在2分钟后跳起时, 再按一次。

插入牙签, 看看它是否好了, 如果牙签出来是干净, 那么它就熟了。立即翻转蛋糕, 让它凉20分钟。冷却后, 将蛋糕切成两半。

 

  1. 慕斯:

把芒果果肉和糖一起在搅拌机里搅碎成泥。

将芒果泥中的三分之一放入锅中加入明胶搅拌小火加热直到溶解。 加入到剩下的芒果泥中搅拌。放一边稍凉一下。

芒果泥一旦凉下来, 就用搅拌器把奶油打到中性发泡

轻轻地将奶油混入芒果泥中拌好。 然后舀½慕斯到蛋糕模子里, 到我们刚刚做的蛋糕底座上面。重复这个过程做另一层。 用刮刀均匀涂抹慕斯。在冰箱里冷藏几个小时直到凝固。

 

  1. 顶部芒果镜面层:

 

使用削皮刀将芒果削成薄片。

一旦慕斯凝固,在热水中溶解明胶。在芒果泥中加入明胶混合物, 拌匀。把混合物勺在慕斯上用刮刀刮平。将薄芒果片加在一起, 形成玫瑰般的花朵放上去。 把蛋糕放到冰箱里过夜。

 

注意事项:

我强烈建议使用 ataulfo 芒果做慕斯和镜面, 因为 ataulfo 很光滑柔软, 果肉没有纤维更容易使用在慕斯里,吃起来更顺口。这种芒果很小, 形状椭圆形。但是当说到芒果花的时候, 我们需要它足够坚硬可以站的起来, 如果我们使用 ataulfo 芒果, 就会太软, 所以肯特芒果是一个更好的选择。当然, 你不必做芒果花; 你也可以用任何其他种类的水果来装饰你的蛋糕, 或者什么都没有。

如果你家里没有电饭煲, 你也可以做一个饼干基底或其他种类的海绵, 戚风蛋糕基底。对我来说, 饼干基底将使用大量的黄油, 它不健康而海绵或戚风蛋糕需要用到我的烤箱, 在夏天太热。如果你不喜欢芒果可以用其他浆果做。 在烘焙和烹调方面没有绝对的规则。在制作美食的同时, 你应该享受它带给你的乐趣而不是压力。

Popcorn Ribs/椒盐排骨

IMG_4140

This is one of my favor dishes, I love ribs so much, and I also love deep fried food, this is the perfect combination of both.  the secret to this dish to be so crispy are the paste and water chestnut starch. Of course make sure you fry them twice. But if you use chicken thigh instead to make popcorn chicken, it will taste really delicious too.

Ribs 350g

Salt 1/2tsp

Cooking wine 2tsps

Chicken bouillon 1/2tsp

Water chestnut starch 1/3 cup

Chinese basil leaves 15pieces

Oil 3 cups

 

Paste:

Flour 3tbsps

Water 4tbsps

Salt a pinch

Dry Spice mix:

5spice powder 1/3tsp

White pepper 1/3 tsp

Sichuan peppercorns powder 1/3 tsp

Salt 1tsp

 

Cut the ribs into small pieces and marinate them with salt, cooking wine and chicken bouillon for at least 30 minutes.

Mix everything for paste together and mix well.

Mix everything for dry spice together too.

After marinate the ribs for 30 minutes, add all the paste to the ribs and mix well.

Dip the ribs with water chestnut starch piece by piece.

In a cooking pan add all the oil and heat it up to about 300F, deep fry half the ribs at a time in the oil for about 3-4 minutes.

Heat up the oil to about 355F, then deep frying all the ribs again in the oil for one minute.

Deep fry the basil in the oil for about 10 seconds.

Get the ribs in a big deep bowl, sprinkle the dry spice mix and the fried basil to the ribs and shake it up a little bit so the spices will be evenly distributed. If you like the rib to be more flavorful then you can sprinkle a little more of the spices.

 

IMG_4144

排骨350克

盐1/2 茶匙

料酒2茶匙

鸡精1/2 茶匙

马蹄粉1/3 杯

九层塔叶15片

油3杯

 

面糊:

面粉3大勺

水4大勺

盐一小撮

 

干香料:

5香 粉末1/3 茶匙

白胡椒1/3 茶匙

四川花椒粉1/3 茶匙

盐1茶匙

 

把排骨切成小块, 用盐、料酒和鸡精腌至少30分钟。

将面糊材料全混在一起, 并搅拌好。

把所有的干香料材料也混合在一起。

将排骨腌30分钟后, 把面糊加到排骨里, 拌匀。

将排骨一块块放马蹄粉里裹上粉。

在锅中加入所有的油加热到约 300F, 先将一半的排骨在油中炸约3-4 分钟,炸完了再炸另一半。

把油加热到大约 355F, 然后将所以的排骨在油里再炸一分钟。

将九层塔在油中炸约10秒钟捞起。

把排骨放在一个大的深碗里, 把干香料和炸好的九层塔洒到排骨上, 稍微摇动一下, 这样香料就会均匀地粘在排骨上了。你喜欢味道重一点的就多撒一点香料。

Durian Crepe Cake/榴莲千层蛋糕

IMG_4114

 

Recently I see so many people eating Durian crepe cake, it makes me wonder how it will taste like. So last Saturday I bought a big frozen durian home and decided to make one myself. Before I assembled the cake, the cream mixture looked kind of runny to me; I started to worry a little, but decided to finish it anyway. After I finished assembling, the cake was kind of shaky like pudding: jiggling around. I was like man this is going to be bad!!! However, when I eat it today I was shocked, the cake didn’t need to stay in room temperature for 15 minutes, it was ready to eat fresh out of the refrigerator. It tasted so GOOD, so soft and creamy, so fully of the fragrance of durian (of course only if you like durian). It is the exact Lady M crepe cake feeling I’ve been looking for. It is better than Lady M now (just kidding)!!!!!

Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt

In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).

Crepe:

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature. Heating up a nonstick skillet over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. I usually end up making around 25-27 pieces 7 inches diameter crepe.

Durian and heavy cream mixture:

400g of heavy cream

2 tablespoons of sugar

450g Durian puree

 

Remove the prepared Pastry Crème Filling from the refrigerator.

Whip heavy cream with the sugar until it reaches medium peak.

Gently fold the whipped cream into the Durian puree, after mix them well, fold the mixture to the prepared chilled and thickened Pastry Crème Filling. If it is runny, refrigerate it for a couple of hours.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another piece of dry crepe and repeat the above process until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours before serving. Dust with powdered (confectioners’ sugar) and garnish it with berries.

 

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最近老看到别人吃榴莲千层蛋糕,搞的我很想吃。上个礼拜六出去买了个大榴莲回家决定做一个。 做好蛋糕抹层的奶油后我有点当心因为好像看起来太稀了但是还是决定做完它。 蛋糕层层搭起之后看起有点像果冻一样颤颤巍巍的,我想完蛋了,可能榴莲太稀了。放冰箱过夜后第二天吃的时候发现, 好吃的不得了一点也不会稀,也不要像之前一样要放外面15分钟才可以吃。 我感觉比Lady M 还要好吃了。 好有成就感!!!

準備:
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯中筋面粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有小泡泡关火,稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

奶油糊:
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時,拌入打发的奶油。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)

制作饼皮:
從冰箱取出準備好的千层蛋糕糊 至室溫:

不粘鍋中火,做第一片时候锅里喷一点点油。在锅内均勻分佈大約 ¼ 杯麵糊 ;快速的旋转锅子以便面糊均匀覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。我通常会做出25-27张7英寸的饼皮。

榴莲馅料奶油

400克鲜奶油

2大勺白砂糖

450克榴莲果泥(搅拌机搅拌)

從冰箱取出準備好的奶油糊:

鲜奶油加 糖用打蛋器打发到中性发泡,就是提起搅拌器奶油的尖是硬的但是还是一边倒。輕輕地把榴莲果泥糊加入到刚刚打发的奶油里,轻轻的搅拌均匀后再加入到前一晚準備好的奶油糊里轻轻的拌匀。

如果你对打发奶油有疑问,可以看看漾漾美味的奶油打发视频: http://bbs.wenxuecity.com/cooking/1516758.html  保证受益匪浅。

20 層的千层蛋糕:
蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。當準備食用时撒上糖粉或加点水果装饰。

Jelly Fish And Cucumber Salad/海蜇皮凉拌小黄瓜

WeChat Image_20170707225313

Jelly fish is seafood, but it is not fishy at all. It tastes more like vegetable, crunchy and tasteless. This is again another summer dish that is healthy and delicious.

2/3 English cucumber

Salt 1/4tsp

60g Jelly fish

Sauce:

Balsamic vinegar 1tsp

Light soy sauce 2tsps

Sugar 2tsp

Sesame oil 1/2tsps

Chicken bouillon 1/2tsp

Minced garlic 1/2tsp

Hot oil 1/3tsp(optional)

Peel then cut cucumber into small chunks; add salt to marinate for 10 to 15 minutes. Drain the water after 10-15 minutes.

Mix all ingredients for sauce together, and set aside.

Cut jelly fish into small strips. Make sure squeeze all the water out of the jelly fish.

Mix everything together and serve it right away.

 

2/3 条英国黄瓜

盐1/4 茶匙

60克海蜇皮

 

酱汁:

香醋1茶勺

生抽2茶勺

糖2茶勺

芝麻油 1/2 茶勺

鸡汤1/2 茶勺

蒜茸1/2 茶勺

辣油1/3 茶勺 (可不要)

 

把黄瓜去皮后切成小块加入盐腌10至15分钟。10-15 分钟后把水倒出。

将所有的酱汁配料混合在一起, 放在一边。

把海蜇皮切成小条。一定要把所有的水都挤出来。

把所有的材料混合在一起, 马上吃。

Bitter Gourd With Egg/苦瓜炒鸡蛋

IMG_4009.JPG

As for Chinese, this is a very common dish for summer time. If you cook it the right way, it is not really bitter at all. The secret is when you cut the gourd open in halves, you use a spoon to scoop out the seeds then the white part of the gourd. Bitter gourd is very good for cleaning your digesting system which will help to keep a smoother skin.

2 medium size Chinese bitter gourd

2 eggs

Salt 1/8tsp for egg

Salt ¼ tsp for bitter gourd

Chicken bouillon 1/2 tsp

Sugar 1tbsp

Pinch of white pepper powder

Vegetable oil 3 tbsps

 

Slice the bitter gourd really thin

Beat up the eggs with salt and a pinch of white pepper powder together

Add oil to a skillet and heat it up a little, add the bitter gourd and sauté for 2 minutes. Add salt, sugar and cook with cover on for another 2 minutes.

Add the egg to the bitter gourd, don’t stir right away, and wait for the egg on the bottom is kind of firm then start stirring, when all the egg is firm, add the chicken bouillon, mix well then turn the heat off.

 

多吃苦瓜对身体很有宜的。 苦瓜可以清热解毒,只要处理得宜,苦瓜也可以不苦的。把苦瓜切半后,挖掉里面的籽,然后再用一把汤勺把里面白色的部分挖掉就好了。 这样煮出来的苦瓜好吃不苦。

2中等大小的苦瓜

2个鸡蛋

盐1/8 茶匙加蛋里的

盐¼茶勺加苦瓜里的

鸡粉1/2 茶匙

糖1大勺

一点白胡椒粉

植物油3大匙

 

把苦瓜切成薄片

加盐和一撮白胡椒粉一起打散鸡蛋

把油加到煎锅里, 加热少许, 加入苦瓜炒2分钟。加盐, 糖后盖上盖子再煮2分钟。

把鸡蛋加到苦瓜上, 不要马上搅拌, 等底部的鸡蛋凝固了, 然后开始搅拌, 等所有的鸡蛋都凝固时, 加入鸡粉, 拌匀均匀后关火。

Guacamole/鳄梨沙拉酱

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One large ripe avocado

½ Roma tomato, diced

2tbsps diced red onion

1 tablespoon finely chopped fresh cilantro

½ tbsp. lime juice

Salt 1/5 tsp

Smash avocado with a fork after peeled and pitted

When it is smooth, add in lime juice, salt to the taste (you can add some black pepper too)

Finally add the diced tomato, cilantro and red onion and mix well. Refrigerate for a couple of hours.

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一个熟透的大奶油果

半个罗马番茄(切小粒)

2大勺的紫色洋葱(切小粒)

一大勺切碎的香菜

半大勺的青柠汁

盐1/5茶勺

奶油果去皮,去核后用一把叉子来压烂

等到压的很烂了之后, 加人青柠汁,盐调味(也可加些黑胡椒粉)

最后加入切粒的番茄,洋葱和香菜, 搅拌好后放冰箱冷藏一两个钟头。

Seafood Fettuccine/海鲜意面

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Lobster meat 100g

Mussel 6 pieces

Razor clam 6 pieces

Fettuccine ½ pound

White wine 1/2 cup

Butter 2tbsps

Minced garlic 2 cloves

Extra virgin olive oil 1 tbsp

Precook the noodles in a big pot of boiling water with some salt as directed on the package.

Add the extra virgin olive oil in a skillet, add garlic and cook until it is aromatic, add the clam and mussel and white wine. Cook with cover on for one minute, by now the razor clam should be ready, pick them out and discard the shells.

Continue to cook the mussels for 2-3 minutes with cover on then discard the shells too.

Add the fettuccine, lobster meat, clam and the butter, mix well. Add salt and black pepper to the taste. Garnish with basil.

If you have some spinach at home, it goes really well with the dish.  For the white wine, I used Pinot Grigio, it goes really well with seafood.

 

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龙虾肉100g

贻贝6只

竹蚬6只

意大利面½镑

白葡萄酒1/2 杯

黄油2tbsps

蒜茸2丁香

特级初榨橄榄油1汤匙

 

按包装上的指示方法把面条放在一大锅的开水里加点盐来煮熟备用。

在煎锅里加入初榨橄榄油, 加入大蒜烹调到它香味出来, 加入蚬,贻贝和白葡萄酒。加盖子煮一分钟, 这时候蚬应该好了, 把它们从锅里挑出来, 然后丢掉壳。

继续盖上盖子煮贻贝2-3 分钟然后一样把壳捡出来丢掉。

加入面、龙虾肉、蚬和黄油, 拌匀。加入盐和黑胡椒调味。加罗勒点缀。

如果你家里有菠菜, 加点菠菜很好吃的。我用的是Pinot Grigio 白酒,这个酒煮海鲜很对味的。

Lobster With Fruit Salad/龙虾水果沙拉

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Lobster meat 75g

Yellow kiwi 1

Small avacodo ½

Haden Mango 1/3

Mayonnaise 3tbsps

Condense milk 1tbsp

Dice everything into the same size pieces.

Mix mayonnaise and condense milk together first then mix it with the rest of ingredients.

Mix your sauce with the fruits when you are ready to serve otherwise it is going to be so runny like soup.  You can use any other kind of tropical fruits. Also do adjust the ratio of the mayonnaise and condense milk to your own preferences.

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龙虾肉75克

黄色猕猴桃1颗

黑登芒果1/3个

蛋黄酱3大勺

炼奶1大勺

把所有的材料都切小块备用。

先将蛋黄酱和炼奶搅拌好再和其他的材料一起拌匀。

要吃的时候才把酱拌进去,太早拌的话会出水的。

你也可以用其他的热带水果代替的。 至于蛋黄酱和炼奶的比例也可以自己调到自己喜欢的比例的。

Lobster Roll/龙虾卷

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Hot dog bun 1

Lobster meat 90-100g (about one small size lobster)

Mayonnaise 1tbsp

Lemon juice 1/2tbsp

Chives  1/3tsp

Mix lobster meat, Mayonnaise, and lemon juice together.

Heat up a skillet; toast the hot dog bun until lightly golden brown.

Pour all the lobster to the hot dog bun and garnish with chives on the top.

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热狗包一条

龙虾肉90-100克(大概一只小号龙虾的肉)

蛋黄酱1大勺

柠檬汁1/2茶勺

细香葱一点(装饰用)

将龙虾肉,蛋黄酱和柠檬汁放一起搅拌好。

热一个平底锅, 将热狗包煎到浅金黄色。

将龙虾肉都倒在包上面,将香葱放上面点缀一下。

锅边

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锅边又叫鼎边锉,是福州非常出名的一道小吃。吃的时候一般配油条,虾酥,芋头糕之类的油炸品。 可以说没有吃过锅边的福州人一定是假福州人。 对于福州人来说,这就是最地道的福州早餐了。

材料:

沾米粉 1杯

水1杯

面粉 3汤勺

盐一小撮

将以上材料放一碗里搅拌均匀就是做锅边的浆了。

 

高汤  4杯

台湾小白菜 2 根(切丝)

葱1 条(切丝)

大干贝 2颗

干鱿鱼 1小片(3个手指头大,切丝)

五花肉丝 10 来丝

香菇 2朵(切丝)

黑木耳 3片(切丝)

 

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在一大号的不粘锅里炒五花肉丝到肉变色,加入干贝,鱿鱼丝继续炒2分钟后加入香菇,木耳和高汤煮7-8分钟。放入白菜和葱。

刚刚调好的浆再好好搅匀了拿一塑料的小碗装一些后沿着锅沿倒下去,要均匀的倒在锅沿上, 尽量不要倒到汤里去了,也不要倒太多。 这样做出来的锅边才不会太厚又很清爽。

如果火候够猛,你又倒浆倒的很薄, 盖子都不用盖,浆马上就变透明就卷边了(有时还自己就掉下去了)用个塑料的铲子把锅边铲到汤里。 如果锅子小,就一碗一碗的做,如果锅子大点的就继续在锅沿上倒浆重复上面的步骤。 一般也就重复3 遍, 放锅里煮太久锅边会煮的跟浆糊一样也不好吃。加虾油或鱼露(建议不要用盐代替)鸡粉和白胡椒粉调味。

喜欢比较稀一点的就加多点高汤,一般外面卖的都很稀。国内的都是用鼎来做,一次可以做一大锅,而且火够大做的也特别的快。 如果没有信心怕把浆倒到汤里的,也没有关系,将浆倒到平底的不粘锅里烧熟了以后再倒到汤里煮一下也是可以的。 一般外面卖的都喜欢用旧米来磨浆做,旧米没有粘度了这样做出来的锅边很清爽。但是缺点是吃起来比较硬。 我试过只有粘米粉做的, 加地瓜粉做的,都没有今天加面粉的好吃。

以下是网络图片

 

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