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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Chicken Salad/麻酱鸡

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Sauce:

Sesame paste ½ tbsp.

Hot water 1tbsp

Light soy sauce 2tbsps

Balsamic vinegar 1tbsp

Hot oil 1/3 tsp

Sugar 1tsp

Sesame seed 1/3 tsp

 

Cooked chicken breast 5oz. ( I used roasted chicken from Costco)

Shredded Carrot 2oz.

Shredded cucumber 2oz.

Crushed fried peanuts or roasted peanuts 2tbsps.

Direction:

Add the sesame paste to the hot water and mix until it is smooth.

Add the rest of ingredients for sauce together and mix well.

Shred the chicken breast by hand.

Mix together the meat and the vegetable

Pour the sauce to the dish and garnish it with scallion and crushed peanuts.

If you like me who doesn’t like raw carrot, you can boil the carrot in the boiling water for 20 seconds.

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Chili/辣味牛肉豆

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This is my first time cooking chili. I only had chili twice before that, the first time was when I just came to the United States and I believe that was from a fast food restaurant. It was way too salty for me and I thought that’s how it supposed to taste like, therefore it never came to my mind to try it again.

2 weeks ago I went to Florida visiting my best friends and one of my friends cooked me chili and it was so delicious. I decided to cook it myself when I came back. I checked out recipes online and there were so many versions of it, some use so many spices, and others make it so complicated. I finally decided to come up with my own version of chili. I used the most common ingredients and used slow cooker to cook it. (I was originally thinking just cook it in a pot for one hour). It turned out awesome! Love it!

I don’t know what is the reason for people to drain the juice out of the beef after browning it; I think the juice has all the beef flavor in it, so I used everything.  I wash and drain the bean because I don’t want too much salt in my food.  I feel the sour cream is a MUST for this dish. My mother doesn’t like it spicy so I am not using too much of spicy spice. You don’t have to buy the short rib to make your own ground beef, you can use any ground beef you like.

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Beef chuck short ribs 20 oz. Ground

Beef broth 1-1.5 cups

Onion ½ Diced

Garlic 1 clove Minced

Green pepper ½ Diced

Shallot 2 Diced

Diced tomato 1 can 14.5 oz.

Small red bean 1 can 15.5 oz.

Black bean 1 can 15.5 oz.

Tomato sauce 16oz.

Cumin 2 tsps.

Dried oregano 2 tsps.

Chili powder 2 tsps.

Black pepper 1/3tsp

In a skillet add 1 tbsp. oil and sauté onion and garlic for a few minutes or until soften, pour them to a slow cooker.

Brown beef in the same skillet until golden brown, pour to the slow cooker. (no oil needed)

Add the rest of ingredients to the slow cooker and mix well.

Cook the chili in the slow cooker for 5 hours.  Add salt and pepper to your taste if needed. I didn’t add any because that was perfect for me already.

Garnish it with sour cream, scallion and cheddar cheese.

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这是我第一次煮辣味牛肉豆。我在这之前只吃过两次, 第一次是在我刚来美国的时候, 我相信那是从一家快餐店买的。我觉的太咸了, 我以为它就是应该是这个味道, 所以我再也不想再试了。

2周前, 我去佛罗里达看望我最好的朋友, 我的朋友给我做了这道德州的特色菜,我朋友煮出来的味道非常棒。当我回纽约后, 我决定要自己煮一煮。我查了网上的食谱, 有很多的版本, 有些使用很多的香料, 还有一些煮法非常之复杂。我最终决定按我自己的想法煮。我用了最常用的配料 用慢炖锅煮。(我本来想把它放在普通的锅里煮一小时)。结果真棒!我发现我现在爱上它了!

我不知道是什么原因很多食谱都说要把肉汁从炒熟的牛肉中篦掉,我觉的所有的牛肉味道都在肉汁里,所以我用了肉汁。 豆子要洗干净沥干,因为我不想吃太多的盐。 我觉得这道菜必须要有酸奶油。我妈妈不喜欢辣, 所以我没有用太多的辣香料。你不必要买短肋, 用自己喜欢的牛肉部位绞的肉末就好了。

牛肉短肋20盎司搅碎

牛肉汤 1-1.5 杯

洋葱1/2个

蒜1个

青椒1/2个

红葱头2个

西红柿丁1罐14.5 盎司

小红豆1罐15.5 盎司

黑豆1罐15.5 盎司

番茄酱16盎司

孜然 2 茶勺

干牛至 2茶勺

辣椒粉2茶勺

黑椒1/3茶勺

在煎锅里加1汤匙油, 炒洋葱和大蒜几分钟 或直到软化, 倒在一个慢炖锅里。

在同一个煎锅里炒牛肉, 直到变色, 倒入慢炖锅。(不需要加油)

把剩下的配料加到慢炖锅里, 拌匀。

在慢炖锅里煮5小时。 如果需要的话, 可以按你的口味加盐和胡椒。我没有再加任何调味料因为我觉的味道很对味了。

加一点酸奶油、葱和切达干酪装饰。

Pop Corn Chicken/盐酥鸡

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I made pop corn chicken today by using the recipe I used the other day for pop corn ribs, but I did change a few things, and it is even better!!! It was still crispy one hour after I cooked it. Here is the link to the recipe:

https://caiqinchen.com/2017/07/25/popcorn-ribs%e6%a4%92%e7%9b%90%e6%8e%92%e9%aa%a8/

I did change the dry spice mix ratio to:

Five spice powder : White pepper : Salt = 4:1:2

with more five spice powder the chicken becomes more flavorful. I just can’t have enough of it.

今天煮了盐酥鸡,用的是之前煮椒盐排骨的食谱。 当然我有改了一点点的干香料的配方。这个鸡在我炸了一个钟头后还是很酥!食谱链接在这:

https://caiqinchen.com/2017/07/25/popcorn-ribs%e6%a4%92%e7%9b%90%e6%8e%92%e9%aa%a8/

干香料的配方:

五香粉:白胡椒粉:盐 = 4:1:2

用量你们自己斟酌好了。加了五香粉后这个鸡肉跟香了。

Tofu Sheet Rolls/腐皮卷

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Flavored Fish paste 10 oz.

Dried bean curd sheet 1 pieces

Ground pork 10 oz.

Medium size Shrimp 6 pieces (Roughly chop)

Ginger 1 tbsp.

Scallion 2-3 tbsps.

Half egg

Salt 2/3 tsp.

Chicken bouillon 1tsp

White pepper ½ tsp.

Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.

Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.

Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.

If you like to steam it, steam over boiling water for 5 minutes should work.

If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.

White sauce: chicken broth, salt, white pepper and chicken bouillon.

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Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.

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WeChat Image_20171009222037Image result for 鲜腐皮

 

Shrimp With Golden Curry Sauce/咖喱虾

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For all those years, I can’t believe that I had never tried this curry sauce. I love food with curry sauce, and I had never really cooked anything good. I guess curry is something I can’t make.  Just recently I decided to use this Japanese instant curry sauce so I don’t have to buy so many different kind of spices just to cook one dish. This turned out to be a big shot!!!!! It is not the authentic curry food that I was expecting, but the flavor is worth of trying. And the cooking is super easy, you can use any kind of meat or just vegetables.

I’ve been eaten curry food since last week, and I am still in love with it. The first time I cooked shrimp with vegetables. And this week I cooked chicken breast with vegetables. The detail instruction is on the back of the package.  You also get to chose how spicy you want the sauce to be. The basic ingredients to use will be carrot, tomato, and onion. I sometimes add mushroom at the end of cooking process.  Give it a try and let me know if you like it as much as I do.

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我很喜欢吃咖喱煮的菜,可我好像对于这道需要很多酱料煮的菜非常不拿手,在我的印象中我从没煮过一道像样的咖喱菜来。 最近偶尔看到这种日本的速煮咖喱酱, 就试了试,怎么知道一发不可收拾。从上个礼拜一直吃到现在还在吃。

这个咖喱酱有很多种不同程度的辣度你可以选择。基本上用土豆,洋葱和红萝卜煮就可以了, 当然你也可以加你自己喜欢的任何蔬菜和肉类。 盒子背面有很详细的做法可以参考。 试试看也许你也会跟我一样这么喜欢它的。

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Steam Buns/包子

I Love steam buns so much that I had tried so many times in the past to make them myself, but there was always something missing and I didn’t know why. Recently I’ve tried different recipes and asked people so many questions, and today I made my best steam buns ever. Here is my recipe, hope you will like it too.

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All-purpose flour 500g

Water 270g

Sugar 1tbsp

Rapid rise instant yeast 5g

 

Pork filling:

Pork belly 430g

Light soy sauce 1.5 tbsps.

Dark soy sauce 2 tbsps.

Cooking wine 1tbsp

Chicken bouillon 1/2tsp

Scallion ½ cup (finely chopped)

Mix everything together and marinate for a couple of hours.

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Beef and cabbage filling:

Ground beef 70g

Cabbage 150g (finely shredded)

Carrot 2tbsps. (finely shredded)

Chinese Dried mushroom a few pieces

Salt 1/3 tsp

Chicken bouillon ¼ tsp

Sesame oil 1 tsp

Chinese vermicelli 10g

Soak the dried mushroom in water until soften. All vegetables need to be finely shredded, thin and short. Bring some water to boil, and cook cabbage in the boiling water for a minute. Also cook the vermicelli in boiling water for 15 seconds, then cut them really short. Squeeze all the water out of cabbage, and then mix with the rest of ingredients.

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Red bean paste filling:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp.

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 7 minutes.

After the bean is cooled, pour it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

You can do the same for the bean with green tea powder filling, only you need to an additional ingredient of 1tbsp of green tea powder that is mixed with 2 tbsps. of water, mix it with the rest ingredients.

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Direction:

Mix all the ingredients for Bun dough together in a bread machine and turn the dough cycle on. It will mix for 20 minutes, I only let it seat for another 35 minutes in the machine( dough cycle is 90 minutes).

Once it is twice in size, it is good. The time will vary depend on the weather temperature.  If you don’t have a bread machine at home, you can use a mixer to mix the dough for 15 minutes, then let it rise in room temperature until it is twice in size. If you have none of them, you still have your hands, use your own hands to knead the dough until it is smooth (I think it should be about 15 minutes too)

Once the dough is twice in size, take it out of the bread machine, knead it by hand for another 5 minutes (you can use machine to do it too). Cut the dough into 10 to 12 even pieces, use a dump cloth or wet kitchen towel to cover them up,  take one piece of the dough, use a rolling pin to roll it out to a big flat round piece that is thin on the edge but thick in the center.

Place a spoonful of fillings in the center of dough wrapper. Use one hand’s thumb to secure it with your thumb pressing the filling lightly.

Use another hand, with your thumb and first index finger to pull up a little portion of the side of the dough. Fold and pleat evenly all the way as you go anticlockwise until you reach the end, enclose the bun. You’ll get a nice swirl pattern. You will need some practices to get to the perfect sharp, but it is not really that hard. I usually do Pleat for savory buns and smooth round surface for the sweet ones.

Once you finish pleating them, cut some parchment paper and seat them on top of the paper. Put them inside the bamboo steamer, let them seat for another 15 minutes, they will grow bigger again.

Bring some water to boil, steam them for 15 minutes.

DON’T OPEN THE LID OF THE STEAMER!!! Wait 5-10 minutes. If you open the lid right after you turn the heat off, the bun will shrink because of the colder air outside the steamer will heat the hot steaming buns.

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Oxtail Soup/牛尾汤

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Ox tail 550g

Water 5 cups

Small size carrot 1

Roma tomato 2

Celery 1 stalk

Large size potato 1

Corn 1

Small size yellow onion ½

Rosemary 1 spring

Bay leaves 2 pieces

Cut all vegetables into small chunks.

Blanch the ox tail in boiling water for 2 minutes, and then wash them with some water.

Bring the 5 cups water to boil.

Add everything to the slow cooker and cook for 9 hours. (Ox tail I only cooked for 6.5 hours). Only need to add some salt and black pepper to your taste at the end. I tried the soup before adding the salt and pepper; it was so sweet with all the vegetable flavors.

You can eat the ox tail soup by itself, or with rice or noodles. They are all good. I cooked some penne Rigate and added it to the soup today, SUPER yummy!!! When you have some vegetables that you don’t know what you can do with them, this is the dish for you to use all of them. You can use pressure cooker to cook it, but believe me the flavor and the texture will be very different. The oxtail is still very flavorful after 9 hours of slow cooking, and the vegetable and meat are both tender and sweet. Winter time is coming, so let’s cook soup.

Scramble Egg With Tomato/西红柿炒鸡蛋

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This a a very popular dish for Chinese, and everyone has his/her own version of how it should be cooked. It is sweet, sour and savory. It can be eaten with rice or noodles. If you ask a Chinese who doesn’t know cooking at all to cook a dish, this will most likely be the one. Here is my version of how to cook it.

Roma tomato 3

Egg 2

Garlic 1 clove (Minced)

Chinese celery 2 stalks

Ketchup 2.5 tbsps.

Water ½ cup

Sugar 1tbsp

Vinegar 1tsp

Beat up the eggs in a small bowl.

Bring some water to boil, then add the tomatoes. Take tomatoes out after 10 seconds. Peel the skin off, then cut into big chunks.

Heat up 2tbsps vegetable oil in a skillet, add the egg to the pan to make scramble egg. Don’t overcook it, once the egg is solid; take it away from the heat because we are going to cook it again later.

In the same skillet, heat up 2tbsps oil, add the Chinese celery and garlic.

Stir fry the vegetable for 2 minutes, add water and the rest the ingredients except egg.

Bring everything to boil then add the egg to it; add just a little bit of salt to taste. Thicken it up by adding some starch water.

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罗马西红柿3个

鸡蛋2个

蒜1个 (剁碎)

中芹2根

番茄酱2.5 汤匙

水½杯

糖1汤匙

醋1茶匙

 

把鸡蛋打在一个小碗里。

在一小锅里煮开点水, 然后加入西红柿。10秒后把西红柿拿出来剥掉皮, 然后切成大块。

在煎锅里加热2汤匙植物油,  将鸡蛋放入锅中炒熟。 不要炒过头, 一旦鸡蛋凝固就出锅, 因为我们一会还要再煮。

在同一锅中加热2 汤匙油, 加入中芹和大蒜炒。

炒2分钟后加水和除了鸡蛋以外的其余配料。

把所有的东西煮开然后加入鸡蛋;加一点点盐。加入一些淀粉水勾个薄芡。

 

Cheesy Bacon Bread/培根芝士面包

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I made more bread last night, and they are still very moist and soft today. So yummy!

This time I only changed the topping. I add Ketchup, Mayo, bacon, cheese and scallion on the top of the bread. I also made the red bean paste and red Lentils with green tea powder paste. The smell was so incredible, While it was still in the oven, my home was already full of the delicious flavor.

It is the same recipe I used over and over again.

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

Red bean paste dough:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 7 minutes.

After the bean is cooled, pour it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

You can do the same for the red Lentils with green tea powder paste, only you need to a the additional ingredient of 1tbsp of green tea powder that is mixed with 2 tbsps of water.

 

一样的食谱, 昨天也做了咸的面包。 上面加了番茄酱,培根,蛋黄酱, 芝士还有点葱。 其他两种是红豆和无皮绿豆加了绿茶粉的口味。 烤的时候家里香气四溢。 真的是好吃到飞起。 昨天做的今天吃还是很软,这个食谱真的好。

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

红豆馅:
红豆225克
水2杯
糖250克
植物油45克
糯米粉 15克+ 3汤匙 水 (拌匀)
盐1/3 茶匙
红豆浸泡在水里过夜。
红豆和水在高压锅里煮饭的那一档煮7分钟。
豆冷却后, 倒入搅拌机搅拌至顺滑。
在锅里倒入豆糊煮到没有水汽为止, 大约20-30 分钟。当它煮好了以后, 豆糊就会抱在一起成为一大团并且不会再黏附到锅的边缘。
你可以用同样的方法做绿茶味的, 只是你需要加1汤匙的绿茶粉和2汤匙水搅拌好的混合物。

 

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Cupcakes/纸杯蛋糕

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I meant to make the cupcakes with my brand new Russian piping tips, I was so excited. HOWEVER, the butter cream frosting was too soft, it wouldn’t stand. Worse of all, I added too much of the wrong color to half of the frosting and the color became really ugly. Anyway, it didn’t turn out as I expected. Tasted good though…

Ingredients

  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
  • 2 teaspoons pure vanilla extract

Pillsbury lemon flavor premium cake mix 1 box

Bake the cupcakes as directed on the back of the box.

Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.

Decorate the cupcakes with the butter cream frosting. I also sprinkled something on top of them, so they wouldn’t look too ugly.

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我想用我新买的俄罗斯挤花嘴来装饰纸杯蛋糕。 然而, 我做出的奶油太软了, 它站不住。更糟糕的是, 我加了太多的错误颜色到一半的奶油里结果颜色变得非常丑。无论如何, 它并没有如我所料那样简单,虽然味道还不错。。。。。。

成分

  • 1/2 杯 (1 根) 咸黄油, 软化
  • 8盎司奶油芝士, 软化
  • 3至4杯糖粉 (取决于您想要的稠度和结霜的甜味)
  • 2茶匙纯香草精华

 

Pillsbury牌的柠檬口味的蛋糕粉1盒

按盒子后面的指示烘烤纸杯蛋糕。

使用电动搅拌器, 把黄油和奶油芝士搅在一起。慢慢地混入糖粉和香草, 然后打到平滑均匀。

用打好的奶油来装饰蛋糕。我还洒了一些东西在上面, 所以他们不会看起来太丑。