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

 

Chuck Short Ribs with Onion/洋葱牛排

WeChat Image_20180215222444

Chuck short ribs 1/2 pound

1/2 Small size onion( shredded)

A few thin slices bell pepper for color

Sauce:

1.5tbsps light soy sauce

1tbsp dark soy sauce

6tbsps water

1tbsp hoisin sauce

1.5 tbsp honey

1/3tsp white pepper

1/3 tsp chicken bouillon

 

Mix all the ingredients for sauce together.

Cut short ribs into thumb size dices, then add half of the sauce to it and marinate for 2-3 hours.

Deep fry the short ribs in 170C degree oil for about 60 seconds ( adjust the time depend on your own preference).

Leave 2tbsps oil in the pan and sauteed the onion for about 2  minutes, add the bell pepper, short ribs and saute with additional 2 tbsps water to it. Combine well and cook for 30 more seconds and ready to serve.

WeChat Image_20180216165107

牛短肋骨1/2 磅

1/2 个小洋葱 (切丝)

彩色甜椒丝一点(点缀)

酱汁:

1.5汤匙 味极鲜

1汤匙 老抽

6汤匙 水

1汤匙海鲜酱

1.5 汤匙蜂蜜

1/3 茶匙白胡椒粉

1/3 茶匙鸡精

把调味汁的配料混合在一起。

将短肋骨切成拇指指甲大小的丁, 然后加入一半的调味汁腌2-3 小时。

在170C 度的油里炸约60秒 (调整时间取决于你自己的喜好)。

剩2汤匙的油放在锅里, 加洋葱炒约2分钟, 加入甜椒, 短排骨, 再加2汤匙水再炒30秒混合好 就可以吃了。

 

Black Fungus Salad/凉拌木耳

This is a very easy dish, almost need no effort to cook it.

WeChat Image_20180215222525

Sauce:

Soy sauce 2tbsps

Sugar 1/2tbsp

Water 4tbsps

Oyster sauce 1/2 tbsp

balsamic vinegar 1tbsp

White pepper 2 pinches

Minced garlic 2tsps

Chicken powder 1/2 tsp

Olive oil 1.5tbsps

Hot oil 1tsp

Cook the black fungus in boiling water for 3-4 minutes, set aside.

Mix the ingredients for sauce in a small bowl.

Pour the sauce over the fungus and it is ready to serve.

 

酱汁:

酱油 2汤匙

糖1/2 汤匙

水4 汤匙

蚝油1/2 汤匙

香醋1汤匙

白胡椒一点

蒜茸2茶匙

鸡肉粉1/2 茶匙

橄榄油1.5 汤匙

辣油1茶匙

黑木耳在滚水中煮3-4 分钟, 放在一边。

在小碗里混合调味汁。

把调味汁倒在木耳上, 就可以上菜了。

Squirrel Fish/松鼠鱼

WeChat Image_20180215222559

One weever 1.5 pounds

Peas and carrots 3 tbsps

Pine nuts 2 tbsps

Ketchup 6tbsps

Water 6 tbsps

sugar 2.5 tbsps

Vinegar 3 tbsps

Soy sauce 1.5 tbsps

Cut the fish head off, slice each side of the fish from the head down to the tail. Make sure the fish is still connected at the end of the fish tail. Cut the fish bone off  and leave only the 2 pieces boneless flesh as shown below.

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Cut the fish flesh superficially in a pattern of squares horizontally and vertically.

index

Wrap the fish and fish head with a lot of Sweet potatoes starch, make sure even the gap between the cut need to be covered by starch. Shake off the excess starch, then deep fry fish in hot oil about 180C degree for a few minutes or until it is golden brown.

 

Leave about 2 tbsps oil in the cook pan, add ketchup to it first and cook for a minute then add the rest of spices, sauce, water and peas and carrot to it. Add a little bit of starch water to thicken it up a bit then pour over the fish. Decorate the finished product with pine nuts.

一条鲈鱼1.5 磅

豌豆和胡萝卜3汤匙

松子2汤匙

番茄酱6汤匙

水6汤匙

糖2.5 汤匙

醋3汤匙

酱油1.5 汤匙

把鱼头切下来, 把鱼从每一侧从头向下片到尾部。确保鱼尾的末端仍然连着。切下鱼骨, 只留下2块无骨的肉, 如下所示。

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鱼肉切花刀, 加淀薯粉把鱼裹上粉,连缝隙都要裹上粉。鱼头也裹粉。

把鱼身上的多余粉抖掉,放入7,8成热的油中炸几分钟。 鱼头也炸熟。

http://blog.sina.com.cn/s/blog_54a625bf0100a3km.html

https://baike.baidu.com/item/%E6%B2%B9%E6%B8%A9

锅里留2汤勺的油加入番茄酱炒一下在加入其他的酱汁,水,青红豆。 加点淀粉水勾个薄芡淋在鱼上。 撒上松子点缀。

Chinese New Year 2018

Happy Chinese new Year! It took me a lot of time to cook all below dishes. I am very tired today. Give me a few days to update the recipes.

Chicken with Ginger and Scallion Sauce

https://caiqinchen.com/2017/02/26/chicken-with-ginger-sauce%e8%91%b1%e5%a7%9c%e9%b8%a1/

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Squirrel Fish

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Lamb with Lemon Grass

https://caiqinchen.com/2016/01/12/lamb-chop-with-lemongrass%e9%a6%99%e8%8c%85%e7%be%8a%e6%89%92/

WeChat Image_20180215222605

Chinese Salty ham with Bamboo Shoot Soup

https://caiqinchen.com/2018/01/15/salty-ham-with-bamboo-shoot-soup-%e8%85%8c%e7%ac%83%e9%b2%9c/

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Mixed Mushroom

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Braised Duck Tongue

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

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Black Fungus Salad

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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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Chuck Short Ribs with Onion

WeChat Image_20180215222444

Cold Meat Combination

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

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Beans with Sweet Potatoes Ball

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Sweet Crisp Pork Belly

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Happy Family

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Radish Cake/萝卜糕

IMG_8713

Radish cake is one of very traditional Chinese new year dishes. It is very easy to make, if you like taro, you can use same  technique to cook taro cake.

Rice flour 1 pound

Corn starch 1/2 pound

Dried shrimp+ dried scallop 1/3 cup

Medium dried mushroom 8 pieces

Chinese sausage 1/2 cup

Chinese preserved pork belly 1/3 cup

Chinese celery 2 cup

Chinese white radish 2.5 pounds

Water 9 cups

Salt 2 tsps

Chicken bouillon 2tsps

white pepper 1/2 tsp

Oil 4 tbsps

Directions:

Wash dried shrimp, scallop and mushroom then soak in water overnight.

Reserved the water for soaking shrimp, scallop and mushroom.

Cut everything really fine.

Peel the radish, then use a shredder to shred the radish. Squeeze the water out of the radish ( preserve the water for later use)

Add total 9 cups of water to the rice flour and corn starch ( including the water from the radish and the water used to soak seafood and mushroom) and stir until all mix well, add 2 tbsps oil to it.

Add 2 tbsps oil to a hot cooking wok, add the meat to it and sauteed for 2 minutes, then add the shrimp, scallop and mushroom and continue to sauteed for 3 minutes, add the Chinese celery, shredded radish and the rest of spices and continue to cook for 3-4 minute.

Slowly add the flour water mixture to the wok, Turn the heat to medium and continuously stir the mixture, it will be very thin at the beginning, then it will get thicker and thicker.

Turn the heat off when there is no visible liquid.

Add the mixture to 3- 8″ greased cake pans, spread the surface evenly.

Steam them over the boiling water for about 40 minutes or until when you stick a toothpick to the center, no white color batter coming out. (the batter has to be clear, not white color)

When you want to eat the radish cake, pan fry thin slice cakes with medium heat for 2 minutes each side. You can use some oyster sauce for dipping. I love to add some hot sauce for dipping.

IMG_8710

粘米粉1磅

玉米淀粉1/2 磅

虾干 + 干贝1/3 杯

中号香菇8朵

中式腊肠1/2 杯

中式腊肉1/3 杯

中芹2杯

白萝卜2.5 磅

水9杯

盐 2 茶勺

鸡粉2茶勺

白胡椒粉1/2 茶勺

油4汤匙

做法:

干虾, 干贝和香菇洗干净后浸泡在水中过夜。

预留浸泡虾, 干贝和香菇的水。

把所有的材料都切的很小粒。

萝卜去皮, 然后用切菜器把萝卜削成丝。把萝卜里的水挤出来预留以后用

在面粉和玉米淀粉里加入9杯水(包括泡虾, 干贝和香菇的水,萝卜挤出来的水一共9杯), 搅拌均匀, 加入2汤匙油。

加2汤匙油到一个炒锅里,加入腊肉和香肠炒2分钟, 然后加入虾, 干贝和香菇继续炒3分钟, 加入中芹, 萝卜丝和其余的调料, 并继续炒3-4 分钟。

慢慢地将粉水混合物加入锅中, 把火调小一点, 不停的搅拌, 开始时会很稀, 然后就会变得越来越稠。

当你看不到水分时就可以关火了。

将调好的浆糊分到 3个 8 “的烤盘里, 均匀地抹平表面。

在滚水里蒸约40分钟或当你把牙签插入萝卜糕的中心, 没有白颜色面糊出来试就可以了。(必须是透明的, 而不是白色的)

当你想吃萝卜糕的时候,在一不沾锅里中火每面煎2分钟就可以吃了。你可以用一些蚝油蘸着吃。我喜欢加一些辣酱蘸。

WeChat Image_20180210230215

 

Japanese Cheese Cake/日式芝士蛋糕

 

IMG_8695

INGREDIENTS:

Cream cheese batter
250 gram Philadelphia cream cheese
6 egg yolks
70 gram sugar
60 gram unsalted butter
100 ml milk
1 Tbsp lemon juice
2 tsp lemon zest
60 gram cake flour
20 gram corn starch
1/4 tsp salt

Egg white Meringue
6 egg whites
1tsp white vinegar
70 gram sugar

Direction:

Egg yolk batter:

  1. Pre-heat oven to 395°F
  2. Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
  3. Whisk cream cheese and egg till smooth over a warm water bath
  4. Add 70 gram sugar and whisk
  5. melt butter in microwave (high, 1 min) or stove, whisk milk and butter into batter
  6. Add salt, lemon juice, lemon zest and continue to whisk
  7. Remove from water bath, sift cake flour and corn starch and fold into mixture

Egg white:

  1. Whisk egg whites and white vinegar at high speed till bubbles become very small but still visible
  2. Gradually add 70 gram of sugar and beat till soft peaks
  3. Add1/3 whites into batter and mix well, then pour it back to the rest of white then fold them together
  4. Pour into cake pan and tap the pan on the counter to release air bubbles
  5. Bake with water bath on the bottom rack in a preheated 395°F for 20 minutes or until the top is golden brown.
  6. Lower the temperature to 285°F for another 40-45 minutes. Use a toothpick to stick to the center of the cake if there is nothing stick to it, then it is good.
  7. Turn off the oven and leave cake in the closed oven for 30 minutes. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 minutes for cake to cool.

IMG_8664成分:

奶油乳酪面糊:
250克奶油乳酪
6个蛋黄
70克白糖
60克无盐黄油
100毫升牛奶
1汤匙柠檬汁
2茶匙柠檬皮屑
60克蛋糕粉
20克玉米淀粉
1/4 茶匙盐

蛋清蛋白:
6个蛋白
1茶勺 白醋
70克糖

IMG_8688.JPG

做法:

蛋黄面糊:

预加烤炉到395°F
8″ x 3″蛋糕平底锅用黄油擦一遍, 底部铺上烘烤纸
把奶油乳酪和鸡蛋黄隔温水搅拌
加70克糖
在微波炉中融化黄油 (高, 1 分钟) 或火炉上化开, 将牛奶和黄油搅拌到面糊里
加盐, 柠檬汁, 柠檬皮, 并继续搅拌
从水浴中拿出来, 过筛面粉和玉米淀粉到糊里,拌匀

蛋清:

用电动搅拌器高速搅拌蛋清和白醋, 直到气泡变得非常小但仍然可见
逐渐加70克糖, 打到湿性发泡
加1/3 打发的蛋白到蛋黄面糊里拌匀, 然后倒回到蛋白中切拌均匀
倒入蛋糕盘, 在台上轻敲 释放出气泡
在预热的395°F 的烤炉中, 在最底部的架子上用水浴法烘烤20分钟, 或者直到面上是金黄色。
再把温度降低到 285°F 烤40-45 分钟用牙签插入蛋糕的中心, 如果出来没有蛋糊粘着那么就好了。
关掉烤箱, 把蛋糕放在密闭的烤箱里30分钟。拿出水浴并打开烤箱门一点点再等30分钟让蛋糕冷却。

Dried Meat Floss/肉松

IMG_8639.JPG

鸡胸肉或猪肉 700 克
鸡粉 2茶勺
老抽 1汤勺
生抽2.5汤勺
糖 1汤勺
麻油 1茶勺

肉切小块
把肉放入水中煮30-40分钟,肉捞起, 冷却。 撕成肉丝。
把肉和其他酱料放入面包机里,开JAM那一档。
一轮结束了之后,从新再来一次,但第二次只要40-50分钟左右。

WeChat Image_20180128194224
Chicken breast or lean pork 700g
Chicken bouillon 2tsp
Dark soy sauce 1tbsp
light soy sauce 2.5tbsps
Sugar 1tbsp
Sesame oil 1 tsp
Cut meat into big chunks.
Cook meat in boiling water for 30-40 minutes, take the meat out and let cool. Tear the meat.
Add everything to the bread machine and start the process with the Jam cycle.
After one cycle, do another cycle of Jam, but this time only do it for 40-50 minutes.

Sticky Rice Chicken/糯米鸡

IMG_8574

Ingredients:

Glutinous rice 6 cups
Dried Mushroom 8 pieces
Dried Shrimp 18 pieces
chicken drump stick 3 sticks
Chinese mini sausage 8 pieces
Dried lotus leaves 4 pieces
Sauce for rice:
2tbsps oyster sauce
2tbsps soy sauce
6 tbsps pork fat
2 tsps chicken bouillon
2/3 cup hot water
Sauce for chicken thigh:
1 tbsp oyster sauce
1.5 tbsps soy sauce
salt 1/2 tsp
1.5tbsp cooking wine
5 tbsp water
Minced ginger 1 tsp
Rice soak in water overnight. Dried shrimp and mushroom soak in water over night. Chicken cut into big chunks. Soak lotus leaves in water for about 3 hours, clean then cut into halves.Sausage cut into halves.
Steam rice over boiling water for about 12 minutes.
Add the pork fat in a skillet, add the rice and the rest of ingredients, mix well. set aside.
Add 2 tbsps oil in a hot skillet, add chicken, mushroom, shrimp, sausage and ginger to the oil and saute for about 5 minutes or until the color of chicken turns white, add the rest of sauce, spices and water, mix well.
Cook with cover on for about 7 minutes or until everything is cooked.
Let rice and chicken both cool down to room temperature. Divide the rice into 8 equal portions.
Get one pieces of lotus leave, add 1/2 of one portion of rice on the leave, add chicken, mushroom, shrimp and sausage on top of rice, then add the other half portion of rice on top of it. wrap it up.
Continue to work on the rest of them.
Steam sticky rice chicken wrap in lotus leave over boiling water for about 15 minutes.

IMG_8570
糯米6杯
干香菇8只
虾干18只
鸡腿根3个
中式迷你香肠8个
干荷叶4片
米饭调味料:
2汤勺蚝油
2汤勺酱油
6汤匙猪油
2茶勺 鸡粉
2/3 杯热水
鸡肉调味料:
1汤匙蚝汁
1.5 汤匙酱油
盐1/2 茶匙
1.5汤勺 料酒
5汤匙水
姜末1茶匙
米浸泡在水中一夜。虾米和蘑香菇浸泡在水中过夜。鸡肉切成大块。将荷叶浸泡在水中约3小时, 清洗后切成两半。香肠切成两半。
蒸米饭超过沸水约12分钟。
在煎锅里加入猪油, 加入米饭和其他配料, 拌匀, 备用。
将2汤匙油放入热锅中, 加入鸡肉、蘑菇、虾、香肠和姜油, 炒约5分钟或直至鸡肉变 白, 加入其余的调味料和水, 拌匀。
加盖煮大约7分钟或直到煮熟。
让米饭和鸡肉都凉下来。把米饭分成8等份。
在一份荷叶上加半份的米饭, 在米饭上加入鸡肉、蘑菇、虾仁和香肠, 然后在上面加另一半米饭。把它包起来
继续包剩下的糯米鸡。
隔水蒸糯米鸡约15分钟。

Sushi/寿司

I used to make sushi quite often, I don’t know why I hadn’t done that for a while. My mother just recently asked me if I could make sushi again. The answer is YES of course. They could’ve been better looking if it wasn’t because my father couldn’t wait to eat them! LOL. Anyway I will still show them to you. I don’t eat raw fish, so you won’t see any of them here.

People think making sushi is difficult!!! It is actually not as hard as you may think. Of course I am not saying it is easy, it requires some practice, the worst thing could happen is that you’re eating the rolls ugly/broken/messy. Well they will still taste the same in your mouth good looking or not! So please do try to make them at home; I mean think of how much money you can save by making it at home (fun too). My recommendation is watch videos online, and then practice at home, then you will realize it is not that hard at all. Good eat everyone!!!!

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Ingredients for rice:

Short grain rice 3 Cups

Water 3 cups

Japanese Rice vinegar 4tbsps

Sugar 2tbsps

Salt 1tsp

Dissolve sugar and salt in vinegar, set aside.

Cook rice in a rice cooker with the ratio of rice : water=1:1.

when the rice is done, add the vinegar mixture to the rice and use a rice spatula to mix it. ( don’t smash the rice, we don’t want  rice paste. )

Set the rice aside with a damp kitchen paper towel on top of it until it is cool enough to work on.

The ingredient for stuffings can be any of you favor fish, seafood, meat or just vegetables. I have used below ingredients:

Fried shrimp

Artificial crab meat

Salmon fish

Capelin Roe

Roasted seaweed/Nori

Carrot

Cucumber

Avocado

Yellow radish

I don’t like raw carrot, so I usually boil it in boiling water for a few minutes. The thin slice avocado is for dragon roll.

Here is how I make them, I like to cut about 1/3 of the nori off. So the finish product will not be too big for one bite. I think we suppose to eat it one piece at one shot.

Add rice evenly to the rough side of Nori

IMG_8597

Add you favor stuffings on top of it

IMG_8598

With the help of the bamboo mat roll the top portion of it over( I always wrap the mat with plastic for easy cleaning later)

IMG_8599

Roll it one more time and it is ready. Make sure you press the mat with some pressure every time you roll over, so the roll with stick together tightly.

IMG_8601

Here is how to make rolls with rice side out. You can add some sesame seeds on the rice, so it will be pretty. You flip over the sheet after you apply the rice to it.

IMG_8602IMG_8603IMG_8604IMG_8605IMG_8606

After you finish making the rolls, cutting them is just as important as rolling. In order to cut them evenly, you need a very sharp knife!!!! I made a very pretty dragon roll before cutting, I was disappointed after cutting. Clean the knife with water every time when it is sticky with rice on the surface.

IMG_8608WeChat Image_20180127222644

Since I don’t eat raw fish, I pan fry my salmon fish then mix it with Japanese Mayo and pinch of salt.

I also mix my crab meat with Japanese mayo and Capelin Roe ( recommended)

I don’t follow any rules, I use all my favor ingredients to make sushi. I had done Chinese dried fish, Dried pork, fried peanuts…

Here are the dipping sauce:

Soy sauce

Wasabi

Ginger

WeChat Image_20180127222613

Hope you all enjoy them as much as I do.

WeChat Image_20180127222650

Pork Fat/猪油

IMG_8562.JPG

Fat pork belly 2 pounds

Salt 1 tsp

Water 1 cup

Add all the ingredients to a sauce pan, and cook with medium heat for about 20 minutes or until the fat belly is lightly brown without any more fat.

This fat is good for any cooking, especially for fried rice and lo mein. Its rich and smooth flavor will make your food thousand times better.  Nowadays we have too much too eat, so this sort of fat is not recommended to eat every day, but once a while trying will make it even better. When I was little, that is what my mom cooking every single day.

豬肥肉2磅

鹽1茶匙

水1杯

將所有材料放入鍋中, 用中火熬約20分鐘, 或直到猪油渣呈现輕微的褐色沒有更多的脂肪可以熬出来。

猪油适合煮任何菜式, 尤其是炒飯和炒麵。它豐富和平滑的味道將使您的美食好吃几百倍。 現在我們吃得太多了, 所以這類脂肪油不建議每天吃, 但偶尔嘗試一次會使它更加好吃。记得我小的時候, 我媽媽每一天都在用猪油做菜。