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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Christmas Tree Bread/圣诞树面包

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!!!

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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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。

Scallop In Garlic Sauce/蒜香扇贝

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Live scallop 6 pieces

Garlic 6 cloves (minced)

Red bell pepper 4tbsps (minced)

Oil 4 tbsps

Soy sauce for steam fish 3tbsps

Vermicelli 50g

Ginger 1tbsp (minced)

Scallion 2tbsp (finely chopped)

Cut open the scallops and take the white part of the body out and clean the shells.  (each side has half of the scallops)

Add 1tbsp of salt to the scallops and wash them with running water until they are clean without any sand.

Add oil to a cooking pan, heat it up, add ginger and garlic and sauté for 2 minutes or until lightly brown, add the red bell pepper and combine.

Bring some water to boil then cook the vermicelli for a minute. Drain then cut them shorter.

Divide the vermicelli into 12 equal portions and put them in each of the shells.

Put one pieces of scallop in each shell, then add some of the garlic ginger sauce on the top.

Put the scallops with shells on a big plate (I don’t have a plate big enough for all of them)

On a big cooking pan bring some water to boil, steam the plate of scallops over the water for 5 minutes.

Add soy sauce to each shell then garnish with some scallion for color.

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活扇贝6只

大蒜6颗 (剁碎)

红甜椒 4汤匙 (剁碎)

油4汤匙

蒸鱼酱油3汤匙

粉丝50克

姜 1tbsp (剁碎)

大葱 2汤匙 (切碎)

 

切开扇贝, 取出白色的贝肉, 清理干净贝壳。(切开后每边有一半的扇贝)

在扇贝中加入1汤匙 的盐, 用自来水冲洗, 直到它们干净无砂。

将油加入锅中, 加热, 加入生姜和大蒜, 煎=炒2分钟或至淡褐色, 加入红甜椒。

把一些水煮开, 加入粉丝煮一分钟。然后把它们剪短。

把粉丝分成12等份, 把它们放在每个贝壳里。

在每个贝壳中放入一只干贝, 然后在上面加入一些刚煮的大蒜姜汁。

把扇贝放在大盘子里 (我没有够大的盘子装所有的扇贝)

在一个大锅里煮开一些水, 隔水蒸扇贝5分钟。

在每个扇贝中加入蒸鱼酱油, 然后用一些葱来装饰颜色。

 

Vegetarian Goose/素鹅

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This dish is totally vegetarian, but it has the texture and flavor of meat. It is easy to make and very healthy. If you like soy bean product, you are going to love this, come on give it a try!

Bean curd sheet 3 pieces

Suace:

Light soy sauce 1.5tbsps

Dark soy sauce 1.5tbsps

Water 1 cups

Sugar 1tbsps

Ginger 2 thin slices

  1. In a small sauce pan bring everything for sauce to boil then continue to cook for 2 minutes. Turn the heat off, let cool for 15 minutes.
  2. Use a scissor to cut the edge of the bean curd sheet off and put them into the sauce.
  3. Spread a piece of bean curd sheet on the table, then use the edge as a brush to brush some sauce on the surface.
  4. Add the second piece of bean curd sheet on top of the first piece then repeat the brushing.
  5. After you’ve done all three of them, put the edge of bean curd sheet in the middle then fold the edges over like we do egg rolls, then cut them in halves.
  6. Bring some water to boil, and then steam the rolls over the water for 5-7 minutes. Turn the heat off, let cool for 15-20 minutes.
  7. Add 3-4 tbsps oil in a cooking pan and heat it up. Pan fry the rolls for 2 minutes on each side or until golden brown.
  8. Add the sauce to the cooking pan with the rolls in it and simmer about 10-15 minutes or until the sauce is all absorb by the rolls.
  9. Let the rolls cool down then cut into smaller pieces.

This dish is usually served cold.

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鲜腐皮3张

酱汁:

生抽1.5汤匙

老抽1.5汤匙

水1杯

糖1汤匙

姜2薄片

 

  1. 在一个小的锅里, 把所有的酱汁材料放一起煮开, 然后继续煮2分钟。 关火冷却15分钟。
  2. 用剪刀把鲜腐皮的边缘剪下来, 放到酱汁里。
  3. 将一张鲜腐皮摊开放在桌上, 然后夹出放在酱汁里的边角当刷子刷一些调味汁在鲜腐皮上。
  4. 将第二片鲜腐皮放在第一片的上面, 然后重复刷酱汁。
  5. 当你把三张都叠好刷上酱汁后,把边角放在鲜腐皮上面难后像我们做春卷一样把鲜腐皮折叠起来,, 然后切成两段。
  6. 把一些水烧开, 然后放折好的素鹅蒸5-7 分钟。关火, 冷却15-20 分钟。
  7. 在另一个锅里加3-4 汤匙油, 然后加热。放素鹅进去每边煎2分钟或直到成金黄色。
  8. 将剩下的调味汁放入锅中小火煨煮素鹅约10-15 分钟或直至酱料全部被素鹅吸收。
  9. 素鹅冷了以后切成小块。

这道菜通常是当凉菜吃的。

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Happy Thanksgiving 2017

I want to wish everyone a Happy Thanksgiving! Wish you and your family good health and good eat!

I only made up my mind 2 weeks ago that I was going to cook for thanksgiving again this year! I didn’t really know what to cook because I wanted to have something different. I checked online and googled for different recipes, I only did one new dish: wild rice with Pumpkin salad, others pretty much the same like before. I think if I am going to cook again next year, I will do at least 3 new side dishes.

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Brine Turkey

This turkey I bought was super skinny, after roasting, the bone in the middle of breasts was popping out. I brined the bird for 3 days so it was so juicy and delicious.

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Wild Rice With Pumpkin Salad

This is the new dish for year 2017. I expected it to be super delicious, it was, but it took me forever to cook the rice. Next time I will soak it in water overnight to see if it will cook faster.

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Carrot with maple syrup

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Brussels sprouts with bacon

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Cornbread stuffing with sausage

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Gravy

I added some Cavit Pinot Grigio to my gravy and the flavor was so good! I think I will continue to use it whenever I make gravy.

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Orange flavor cranberry sauce

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Mushed potatoes with cheese

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Creme Brulee

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Braised Egg/卤蛋

I made another dish for the potluck party this year: braised egg. It is another simple easy dish. I purposely buy the smaller size egg because it will be easier to make it flavorful.

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I use same kind of sauce for braised duck, pork and any other kind of meat for eggs. Here is the link:

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

Cook the eggs in the boiling water for 10 minutes, then peel the shells. add the eggs to the sauce and bring the sauce to boil, then turn the heat down continue to simmer for 30 minutes. Leave the eggs in the sauce for a few hours or overnight for best result( no need to refrigerate it), the next day take the eggs out of the sauce. The secret to this dish is to save the leftover sauce every time you braise something and keep the sauce in the freezer, and the next time when you want to braise something else add the sauce from before, the flavor will get better and better every time! ( shhh… Don’t tell anyone) It is also very good to mix noodles with this sauce. Yummy

我用同样用来卤鸭, 猪肉的酱汁卤的鸡蛋。以下是链接:
鸡蛋在沸水中煮10分钟, 然后剥壳。将鸡蛋放入调味汁中, 并将酱汁煮沸, 然后将火关小煮30分钟左右。把鸡蛋泡在调味汁里几小时或过夜(不必冷藏)。 第二天把鸡蛋从酱汁里捞出来。这道菜的秘诀是, 每次你卤完东西后把剩下的酱汁放在冻箱里时,下次当你想卤东西的时候一起用, 味道就会越来越好了!(嘘.不要告诉别人) 这也是非常好的拌面酱。美味!

Meatballs With Hoisin Sauce/海鲜酱肉丸子

It is the time of year for my company’s annual potluck party. I was requested by my dear coworkers to make my signature dish: meatballs. It is a simple dish, yet delicious. This time I used 2/3 pork and 1/3 beef. I made 94 meatballs so I decided to deep fry them instead of pan fry like last year. It turned out deep fry is much faster and also the meatballs won’t break apart. I did change the recipe a little bit this time, for example I added the water chestnut instead of dried mushroom, after I finish rolling the balls, I wrap them with a thin layer of corn starch on the surface. According to my coworkers, they were good! I do believe them because at the end of the party, there was not single piece left.

https://caiqinchen.com/2016/11/25/meat-balls-with-hoision-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%b8/

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又是一年一度我工作的公司的聚餐时间。我亲爱的同事们要求我做我的招牌菜: 肉丸子。这是一个简单但美味的菜, 。这次我用了2/3 猪肉和1/3 牛肉混合起来做。我做了94个肉丸子, 所以我决定用油炸, 而不是像去年的煎。结果 油炸要快得多, 肉丸也不会裂开。这一次我改变了食谱一点点, 例如, 我加入了荸荠, 而不是香菇, 在我完成全部肉丸子后, 我包裹一层薄薄的玉米淀粉在表面。据我的同事说很好吃!我相信他们, 因为在聚餐结束之前就一颗不剩了。

https://caiqinchen.com/2016/11/25/meat-balls-with-hoision-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%b8/

How To Fix a Cracked Cheese Cake/怎么修补芝士蛋糕

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I made this cheese cake for someone special, I followed recipe 100%; however the cake cracked before it came out of oven. I was very upset because I didn’t have time to make another one. Also I didn’t know what I did to cause this.

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I was thinking let me check with google to see if I can fix it. Well, there were so many different ideas out there. So I decided to try the sour cream one because it seemed like a good idea. After I apply the sour cream mixture ( with sugar and vanilla) to the crack. I baked it for another 20 minutes. It didn’t turn out to be OK after it cooled down, the colors were different, and the sour cream sank down.

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Finally I decided to use the second fixing idea, this time it worked much better than I expected, actually it worked like MAGIC!!!! Here is the link to it: https://www.youtube.com/watch?v=1Wg_PVc84Zk

Not only it works really good, it is super easy. I should have tried it at first. But make sure you do it after you refrigerate the cake for hours. ( I did it the next day) I didn’t add the jam and fruit on the top to cover it up (it was perfectly fine without). But I wanted to make the cake a little fancier, so I did the decoration.

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I cooked my own strawberry jam by cooking one pound of strawberry with 4 tbsps sugar and 3 tbsps water for about 30 minutes. Nobody noticed the cake was cracked, and everyone liked it so much. bravo!!!

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After the google search, I also found out the reasons for the crack. Everything needs to be in the room temperature and I didn’t take the eggs and cream cheese out of my refrigerator long enough. By the time I added the egg to the mixture, my mixer speed was kind of high (medium instead of low) so I over-mixed the batter. It was such a good experience for me, not only I made a tasty cake, but also learn something new!!!

Here is the link to the recipe: https://caiqinchen.com/2014/08/23/american-cheese-cake-vs-chinese-cheese-cake/