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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Salty Ham With Bamboo Shoot Soup/腌笃鲜

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This dish is surprisingly good, way better than I anticipated! How come I had never eaten it before? This is a Shanghaiese dish; I had heard people talking about this dish before, and they love to use the expression: it is so tasty that your eye brows will come off to describe it. Well, my eye brows came off today!! This dish doesn’t need any spice or sauce; the saltiness is from the salty ham. So the better the quality of the ham, the better this dish will be.  I am going to cook it for Chinese new year.

Fresh bamboo shoot 1 pound

Chinese salty ham ½ pound

Lean pork 1.5 pounds

Knotted bean curd skin 4 oz.

  • Pork cut into small pieces, then blanch in boiling water for 2 minute, wash and set aside.
  • Salty ham also cut into small pieces, cooks in 1 quart of cold water until the water is boiling, drain and set aside.
  • Peel the bamboo shoot’s hard skin off, trim the end, then cut into slices. Cook in boiling water for 3 minutes. Drain and set aside.
  • In a big cooking pan, add 2.5 quarts cold water, salty ham, pork and bamboo together and cook with high heat until boiling. Turn the heat to low and continue to cook for one hour.
  • Add the knotted bean curd skin and continue to cook for 30 minutes with medium low heat.

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  • 冬笋1磅
  • 中國金华火腿½磅
  • 瘦豬肉5 磅
  • 百叶结4盎司。
  • 豬肉切成小塊, 然後在沸水中燙煮2 分鐘, 洗淨放在一旁。
  • 咸火腿也切成小塊, 在1夸脫的冷水中煮到水开了, 瀝幹, 放在一旁备用。
  • 剝去笋的外皮, 修剪末端, 然後切成薄片。在沸水中煮3分鐘。瀝幹水备用。
  • 在一個大的鍋中, 加5 夸脫冷水, 咸火腿, 豬肉和笋在一起大火煮到水开。把火轉小繼續煮一個小時。
  • 加入打結的豆腐皮, 中小火繼續煮30分鐘。

 

這道菜出奇的好吃, 比我預想的要好很多!我以前居然從來沒吃過。這是一道上海菜;我以前常聽人們談論這道菜, 他們喜歡用鲜到眉毛都掉了来形容这道菜。嗯, 今天我的眉毛鲜掉了!!這道菜不需要加任何的香料或調味料。;鹹味是从火腿来的。所以火腿的品質越好, 這道菜就會越好吃。 我打算今年年夜饭煮这道菜。

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XO Sauce/XO 酱

Chinese new year is coming, I should get ready for the holiday. So last night I started doing some early preparation: making sauce.

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Dried scallop 1 cup

Dried shrimp ½ cup

Jin Hua salty ham 5 oz.

Garlic Minced 50g

Shallot minced 100g

Oil 2 cups

Light soy sauce 1 tbsp

Oyster sauce 2 tbsps

Chicken bouillon 1tsp

Sugar 1tbsp

Cooking wine 2 tbsps

White pepper ½ tsp

Black pepper ½ tsp

Fresh red chili pepper (thin sliced) 2 pieces

  • Soak dried scallop and dried shrimp separately in 2 cups water and 1 tbsp cooking wine for 2 hours
  • Drain the water from shrimp and scallop (water can be used for cooking something else later) steam shrimp, scallop and salty ham in separated containers for 15 minutes with high heat.
  • Use a food processor to finely chop garlic, shallot, ham and shrimp separately.
  • Tear the scallop into thin threads.
  • Heat up oil in a cook pan, use a chop stick to test the oil, if you see small bubbles when you stick the chop stick into the oil, then temperature is ready. (Oil doesn’t need to be too hot).
  • Cook shallot in the oil with medium low heat for about 8 minutes or until lightly golden brown. Set aside.
  • Cook garlic in the oil with medium low heat for about 4 minutes or until lightly golden brown. Set aside.
  • Cook shrimp and salty ham in the oil with medium low heat for about 4-5 minutes. Set aside
  • Cook scallop in the oil with medium low heat for about 8 minutes.
  • Add all the ingredients just finish cooking back to the oil; continue to cook for 2 minutes.
  • Then add the rest of spices and sauces, turn the heat off. Continue to stir make sure everything combine well.

It is very important to cook with medium low heat because we don’t want to burn anything. While cooking make sure keep stirring too for the same reason.  Some people can cook everything together because they already know how long will it take for each ingredient to be dehydrated.  If you not experienced, I would recommend cooking them separately. This sauce is so good for so many things. Fried rice, noodles or stir fry seafood. It is so flavorful, so even though it is a lot of work and kind of expensive, it is totally worth it.

 

幹貝1杯

幹蝦米½杯

金華火腿5盎司。

蒜茸50克

红蔥头碎100克

油2杯

醬油1湯匙

蠔油2湯匙

雞粉1茶匙

糖1汤匙

料酒2湯匙

白胡椒粉½ 茶匙

黑胡椒粉½ 茶匙

朝天椒 (薄片) 2 个

 

  • 干貝和蝦分別浸泡在2杯水和1湯匙料酒中2小時
  • 將水從蝦和幹貝中倒出 (水可用於烹調其他東西) 蝦, 幹貝和咸火腿装在不同的容器中高溫蒸15分鐘。
  • 用食品加工機將大蒜、蔥、火腿、蝦分別切碎。
  • 把扇貝撕成細絲。
  • 在鍋里加熱油, 用一根筷子來測試油, 如果你看到筷子在油里有小氣泡, , 那麼溫度就好了。(油不需要太熱)。
  • 在油中用中低火炸红蔥头大約8分鐘或直到淡金黃色。捞出备用。
  • 在油中用中低火炸大蒜約4分鐘, 或直到淡金黄色。捞出备用。
  • 在油中用中低火炸蝦和咸火腿約4-5 分鐘。捞出备用。
  • 在油中用中低火炸干貝約8分鐘。
  • 把刚刚炸好的其他东西都倒回到油里繼續煮2分鐘。
  • 加入其餘的香料和調味料, 把火關掉。繼續攪拌確保所有的东西都搅拌均匀。

这个酱用中低火煮是非常重要的, 因為我們不想把东西炸糊了。同樣的道理烹飪時一定要不停的攪拌。 有些人可以把所有的東西一起炸, 因為他們已經知道每一样材料需要多長時間才能脫水。 如果你沒有經驗, 我建議分開炸。xo酱煮很多東西都很好吃。炒飯, 麵條或炒海鮮。如果你喜欢辣,就可以多放一些朝天椒。 煮完之后的那个味道简直香到不行, 所以即使它很花时间又有点小贵还是很值得的。

 

Potato Soup/土豆汤

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I bought too much Potatoes last week, so I have to think of a way to use it. Since it’s so cold now in New York, I decided to make a potatoes soup. I don’t like big chunk potato in my soup so I puree it after I cooked.

4 medium size potatoes (diced)

1.5 cups chicken broth

1/3 cup cheddar cheese

4 strips bacon

1 medium size onion (thin sliced)

1/2 to 2/3 cup Milk

1 clove garlic (minced)

1 cube of home made herb cube

  • In a non stick skillet, cook bacon until crispy. Leave them on a kitchen towel to absorb the exceed oil. Cut into smaller pieces for later use.
  • Add 1tbsp butter and herb cube into a skillet, add onion and garlic and saute for 2 minutes.
  • add potatoes, continue to cook for 3 minutes
  • add chicken broth (just almost cover the whole thing, no need to much broth) and continue to cook with cover on, 5-7 minute until the potatoes are tender.
  • puree the whole thing, then pour back to the skillet. Add milk continue to cook with medium low heat until it comes to boil again. Add black pepper and salt to taste.
  • garnish the soup with some cheddar cheese, bacon and parsley or scallion.

Home made herb cube:

  • I sometimes buy too much herbs, and I can’t use all of them.  So I am using this method to save them for later.
  • Pick all the leaves from the herb, then put them in the ice cube container, pour some good quality extra virgin olive oil over them, then freeze them.
  • Save all the herb cubes in a zip lock bag in the freezer, so when you need some herb for cooking later, you can always get one.

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上周我買了太多的馬鈴薯, 所以我得想辦法用掉它们。正好紐約现在很冷了, 我決定做土豆湯。我不喜歡湯裡有大塊的馬鈴薯, 所以我煮完後就把它搅成泥。

 

4个中等大小的馬鈴薯 (切小塊)

 

1.5 杯雞湯

 

1/3 杯切達乾酪

 

4條培根

 

1个中等大小的洋蔥 (切丝)

 

1/2 到2/3 杯牛奶

 

1瓣蒜 (剁碎)

 

1颗自己做的香料油
  • 在一個不粘鍋里煎培根直到脆。把它們放在廚房纸上, 以吸收多余的油。切成小塊備用。
  • 加入1汤匙 黃油和香料油放入鍋中, 加入洋蔥和大蒜炒2分鐘。
  • 加土豆繼續煮3分鐘
  • 加入雞湯 (幾乎覆蓋住就好了不需要太多的湯) 蓋上蓋子繼續煮 5-7 分鐘, 直到土豆软烂。
  • 用搅拌机把汤搅成泥好然後倒回鍋裡加入牛奶繼續小火煮到它再次煮开。加入黑胡椒和鹽來調味。
  • 用一些切達乾酪、熏肉、歐芹或蔥來裝飾湯。

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香料油做法:

 

  • 我有時買太多的香料草用不完。 所以我经常使用這個方法來保存他們。
  •  摘下所有香料草的葉子, 然後把它們放在做冰塊的容器裡, 把一些優質的特級初榨橄欖油澆在上面, 然後冷凍。
  • 把所有的香料油保存在一個拉鍊袋裡放冰箱裡保存, 這樣當你需要一些香料油做菜的時候, 你總能很快找到。

Mashed Taro/芋泥

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This is a very traditional Fujianese dish. In the old time, this is a must have holiday dessert dish. Yes, it is dessert, so it is sweet!!! It has to have pork fat in it. I love it since when I can remember. You should adjust the ingredients to your own preferences. I sometimes use milk instead of water just so it is creamier.

Ingredients:

3 cups cooked taro

1/2 cup pork fat

1/3 cup sugar

1/3 cup water

Some black sesame seeds for garnish

Direction:

Peel the taro and cut into smaller pieces, steam over water until fork tender.

Use a potatoes smasher to smash the taro.

Add the rest of ingredients to the mashed taro and mix well.

Garnish with black sesame on top.

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這是一個非常傳統的福州菜。在以前這是一個过年过節必須有甜點。所以它是甜的!!!它一定要用到猪油。超喜欢吃。 你可以根據自己的喜好調整配料。我有時用牛奶代替水。
成分:
3 杯熟芋頭
1/2 杯豬油
1/3 杯糖
1/3 杯
一些黑芝麻做裝飾
方法:
將芋頭去皮, 切成小塊, 过水蒸至软烂。
压成芋泥。
把剩下的配料加入到芋泥中, 拌勻。
用黑芝麻點綴在上面。

Crab With Ginger And Scallion/姜葱蟹

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As a Fujianese, I love crabs so much and my family eats a lot of crabs each year. Now it is the season for crab. Steam will be the easiest way to cook them, but I prefer them with more flavor, so this ginger and scallion crab is my favor.

Half dozen live crabs

5  slices ginger (shredded)

4 whole scallion (shredded)

1/4 cup corn starch

Open up crabs’ shells, then cut them into halves, clean them.

Add a few pinches of salt, add corn starch and make sure they are all thinly coated.

Deep fry crabs in hot oil for about 4 minutes ( adjust the cooking time depend on the size of the crabs)

Leave a little bit of oil in the cooking pan, add ginger and scallion and stir fry for 2 minutes.

Add the fried crabs, 1/3 tsp white pepper, 1/3 tsp black pepper, and one tbsp cooking wine and mix well.

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半打活蟹

5片姜切丝

4条葱切丝

1/4杯淀粉

螃蟹去壳后对半切开,去腮洗净

加一点盐后加入淀粉拌匀

放入热油中炸大概4 分钟(看蟹的大小调时间)

锅中剩一点底油,加入葱姜炒2分钟

加入螃蟹,黑白胡椒粉各1/3茶勺,一大勺的料酒,炒匀。

Oatmeal Cookies/麦片饼干

I am not a big fan of cookies, but still it is christmas time, so I tried some “healthy” ones. Lol. This recipe is actually pretty good, easy and I feel healthy because the oat in the cookies.

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Ingredients:

Dry ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

wet ingredients

  • 1 cup unsalted butter, softened
  • ½ cup sugar
  • ½  cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla

Then stir in

  • 3 cups oats (not instant)
  • 1 cups raisin

Directions

  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer until fluffy and the color lightens.
  4. Stir the flour mixture into the creamed mixture until no flour is visible, don’t over mix it.
  5. Now add the oats and raisins; stir to incorporate.
  6. Make about 45 to 50 cookies. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  7. Bake about 18 minutes or until golden, but still moist beneath cracks on top.
  8. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Christmas Bread/圣诞面包

It is time for Christmas bread again. Same recipe for bread as I use all the time, just fellow the below link on how to make a snow flake or Christmas tree. So much fun especially if you have little children at home. You can make it sweet or savory, it it totally up to you. I used ham, cheese, ketchup and some scallion today. I used half of the dough to make this tree (I made 5 ham burger buns with the other half). Just roll the dough into a rectangle then cut in half like the picture shown below, then twist them a little bit you will have 2 triangles. Add what ever you like to the first one, then cover it with second one, seal the edges. viola!!!

Christmas Tree/圣诞树

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Bread recipe ( I prefer my own bread recipe):

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

Direction on how to make a tree:

 

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wreath/花冠

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Snow Flake/雪花

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Fried Wheat Dough/四喜烤麸

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I went to a famous Shanghainese restaurant in Flushing the other day with friends, and I ordered my favorite dish fried wheat dough again. It was a small dish and I loved it so much, but I didn’t feel like to order again because it was greasy. Traditionally the wheat dough in this dish should be deep fried in oil, because the wheat dough is like sponge with all the tiny holes, when it is deep fried it absorbs so much oil. I decided to buy a bag of frozen wheat dough and cook it at home myself since I have all the rest ingredients at home.

I went online and checked for other people’s recipes and came up with my own version of fried wheat dough. I used different kind of dried mushrooms I have at home including cordyceps mushroom, dried shiitake mushroom, fungus and grocybe Cylindracea, if you don’t have all of them, just use anything you have on hand. I didn’t measure how much I used before I soaked them in water, and so below is the amount I measured after soaking. If you don’t have the sauce from braised pork, just add 2.5 tbsps of dark and light soy sauce each with light sodium broth (total 1/2cup) and one more tbsp. sugar, the rest of water you should try to use light sodium broth too to add the flavor.

My father never really compliment my cooking!!!!!! ( please do not ask me why) Today he though my mother cooked this dish, so when I asked how did he like it ( he usually says OK to all my cooking), he said: “ah, I though your mom cooked this, no wonder it is so good!!!” So I have to take it as a compliment, Lol… What do you think?

From top to bottow: dried shiitake, fungus,  grocybe Cylindracea and cordyceps mushroom

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Frozen Wheat dough 10oz.

Dried mushrooms 2.5 cups (after soaked)

Dried daylily 0.5 cup (after soaked)

Peanuts 1/4 cup

Sauce from Braised pork ½ cup

Dark soy sauce 3 tbsps

Light soy sauce 3tbsps

Sesame oil 1.5tbsps

Sugar 2tbsps

Water or broth 1and 1/3 cup

Soak the dried mushroom, daylily and peanuts in water overnight. (Peanuts in a separated container)

Wash and cut the different kind of mushrooms into smaller pieces.

Cook peanuts in boiling water for 15 minutes or until they are tender enough for you.

Defrost wheat dough, then cut into bite sizes.

Bring 4-5 cups water to boil, cook the wheat dough in the boiling water for 2-3 minutes. Drain then wash with running water, make sure squeeze the dough to make sure all the sour flavor coming out of them. Finally squeeze as much water out the dough as possible.

Add 4tbsps oil in a cooking pan, heat it up, add dough to the oil and pan fry for about 15 minutes with medium heat or until lightly golden brown. Turn a few times make sure all sides are golden brown.  Set aside.

Add 3 tbsps oil to the same pan, heat it up. Add all the mushroom to the pan and sauté for a few minutes.

Add fried wheat dough to the mushrooms and the rest of ingredients except sesame oil. Bring everything to a boil then turn the heat to small and simmer for about 15 minutes or until the sauce is all absorbed. Add sesame oil and mix well.

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有一天我和朋友一起去了法拉盛一家很出名的上海餐厅吃饭,我点了一道我经常点的菜四喜烤麸。这是我非常喜欢一个凉菜,但吃完后我不想再叫了因为它还是有点油腻。传统上这道菜中的烤麸应该用油炸的,因为烤麸就像海绵一样有很多小孔,炸时它会吸很多油。我决定买一袋冷冻的烤麸自己在家做,因为我家里有其他需要的食材。

我上网查了其他人的食谱后就有了我自己的做法。我用了不同种类的干菇,其中包括虫草菇,香菇,木耳和茶树菇,如果你没有这么多种类就用你有的就好了。在浸泡之前我没有测量一下用量,以下是浸泡后的用量。如果家里没有卤味的酱汁就加老抽和生抽各2.5汤匙加少盐鸡汤,外加1汤匙白糖。其他的水也要用少盐鸡汤代替。

 

冷冻烤麸10安士

各式菇2.5杯(浸泡后)

黄花菜0.5杯(浸泡后)

干花生1/4杯

卤味的酱汁半杯

老抽3汤匙

生抽3汤匙

麻油1.5汤匙

糖2汤匙

水或肉汤1又1/3杯

将干菇和花生浸泡在水中过夜。 (花生分开泡)

将菇洗净切成小块。把花生煮15分钟,或者直到对你而言够软为止。

烤麸解冻后切成一口大小。

将4-5杯水煮开,烤麸放入煮2-3分钟。然后用水冲洗,要不停挤压,确保所有酸味都洗掉。最后把水尽可能挤干。

在锅中加入4汤匙油,加热,将烤麸加入油中炒,用中火翻炒15分钟,或直至金黄色。待用。

将3汤匙油加入同一锅中,加热。把所有的菇加入锅中炒几分钟。将油煎过的烤麸和所有其他材料除了芝麻油以外加入菇里。把所有的东西煮开后小火焖煮15分钟,或直到酱汁全部被吸收。最后加入芝麻油拌匀。

Fettuccine With Shrimp/白酒虾意面

Chinese do not serve diner dish by dish, we usually have all the food ready (doesn’t matter we have 5 or 15 different dishes) then everyone will start eating with everything in front of you. So last time when I cooked for my American friends in their home, I was asked to go with orders, at first I was a little confused. Lol… I was thinking:” but I have everything ready, why not just take them out?” Anyway we still had a really great time together! So if you come to my home, I will have everything ready on the table, but you can choose what to eat first!!!

This is so far the best Italian dish I cook. With some simple ingredients, and it turns out to be one of my favorite non-Chinese dishes now.

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Fettuccine 3.5 oz

Medium size shrimp 5 pieces (deveined)

Chicken broth ½ cup

Pinot grigio 1/3 cup (you can use other kind of white wine)

Garlic 1 clove (minced)

Shallot 1 piece (sliced)

Extra virgin olive oil 1tbsp

Butter 1tbsp

Lemon juice 1tbsp

Lemon zest 1tsp

Parsley 2 tbsps.

Cook fettuccine according to the instruction on the back of the package.

Add butter and oil to a sauté pan, add shallot and garlic to it and stir fry for a minute or two.

Add shrimps continue to cook for 2 minutes.

Add lemon juice, chicken broth and white wine then bring to boil

Add fettuccine and mix well, add salt and black pepper to your taste, finally add lemon zest and parsley.

This is so far the best Italian dish I cook. With some simple ingredients, and it turns out to be one of my favorite non-Chinese dishes now.

Fettuccine 意面3.5 盎司

中号虾5只 (去虾线)

鸡汤 ½ 杯

白酒1/3 杯

大蒜1粒 (剁碎)

红葱头1颗 (切片)

特级初榨橄榄油1汤匙

黄油1汤匙

柠檬汁1汤匙

柠檬皮屑1茶勺

欧芹2汤匙。

 

根据意面包装背面的指示煮意面。

在煎锅里加黄油和橄榄油, 加入红葱头和大蒜, 炒一两分钟。

加虾继续煮2分钟。

加入柠檬汁、鸡汤和白酒, 然后煮开

加入意面混合好后适量加盐和黑胡椒粉, 最后加柠檬皮屑和欧芹。

这是迄今为止我煮的最好吃的意大利面。只要一些简单的配料就可以煮出我最喜欢的非中式菜肴之一。