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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Roast Pork Fried Rice/叉烧炒饭

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I made the best fried rice ever today!!! It took hours and hours of work to make this dish, you don’t believe it? Let me tell you why.

I made my own Roast pork, and I used a wooden steamer to cook the rice. I also made the pork fat to fry this. Now you see, it took days to get this dish done. It sounds pretty challenging, and it is! I can’t believe I made it.

Here are the links to the home made roast pork and steam rice:

https://caiqinchen.com/2014/10/29/328/

https://caiqinchen.com/2014/09/08/steam-white-rice%e8%92%b8%e7%99%bd%e7%b1%b3%e9%a3%af/

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我今天花了很多很多的时间煮了最好吃的炒饭。你也许会问炒个饭为什么会花很多时间呢?让我慢慢告诉你。

我的叉烧是自己烤的,饭是放在杉木桶里蒸出来的,还熬了猪油来炒饭。 听起来很麻烦费时吧? 还真的很不容易,我都不相信自己居然做到了。

下面是做叉烧和蒸饭的链接:

https://caiqinchen.com/2014/10/29/328/

https://caiqinchen.com/2014/09/08/steam-white-rice%e8%92%b8%e7%99%bd%e7%b1%b3%e9%a3%af/

Cuttlefish With Black Bean Sauce/豆豉墨鱼

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WeChat Image_20171114213328

Cuttlefish 8 pieces

Jumbo shrimp 2 pieces

Purple onion ¼

Celery 1 stalk

Scallion 1 whole piece

Chinese preserved sour cabbage 2 oz.

Carrot a few pieces

Ginger 1 slice

Black bean 10 pieces

Oyster sauce 1.5 tbsps.

Soy sauce 1tbsp

Cooking wine 1.5 tbsps.

Pinch of white pepper

Chicken bouillon 1/3 tsp

Cuttlefish is similar to squid, but much bigger and the meat is thicker too.  I cut the fish both vertical and horizontal, but do not cut through, cut about 2/3 of the depth, then cut into small squares, after cooking each piece will frizzle to beautiful sharp.

Cuttlefish and shrimps marinated with 2 pinches salt, 1tbsp cooking wine and pinch white pepper for one hour.

Cook cuttlefish and shrimps in boiling water, 30 seconds for shrimp and 90 seconds for cuttlefish.

In a separated pan, heat up the pan with high heat then add 2 tbsps oil, add ginger, black bean and white part of scallion then stir fry for a minute.

Add the rest of vegetable and continue to stir fry for 2 minutes.

Add the oyster sauce, soy sauce and 1/4 cup water, cuttlefish and shrimp and continue to stir fry for a minute or so.

Add the rest of spices and scallion, mix well.

 

Roast Pork Steam Buns/叉烧包

I am recently crazy about steam buns, always in the mood for more. Last time I made cabbage with ground pork steam bun, it was really good, but still for someone who loves meat so much, that wasn’t good enough. I was so much in the mood for roast pork steam buns. So here we go…. I made my own roast pork today to make my steam buns. Can I say it is so good and much better than store bought? Lol…

Today’s Chinese taboo story is about pear. Chinese don’t like to share pear with love ones because share Pear in Chinese has the same pronunciation as separation. Because we don’t want to be separated from our love ones so we don’t share pears.

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Here is the recipe for my roast pork steam buns:

Soy sauce 2tbsps

Oyster sauce 2tbsps

Sugar 1tbsp

Water ½ cup

Scallion 4 whole pieces

Roast pork 400g

 

Dice roast pork, thinly chop scallion.

Add 1 tbsp oil to a sauté pan and heat it up a little then add white part of scallion and sauté for a minute.

Add water, soy sauce,sugar and oyster sauce then bring it to boil, thicken it up by adding some starch water.

Add roast pork and green part of scallion and mix well. (Don’t continue to cook)

Here is the link for roast pork: https://caiqinchen.com/2014/10/29/328/

Here is the link for the dough: https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

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酱油2汤匙

蚝油2汤匙

糖1汤匙

水½杯

葱4条

叉烧400克

 

叉烧切丁, 葱切成葱花。

将1汤匙油加到炒锅中, 再加热少许, 然后加入葱白 炒一分钟。

加入水, 酱油, 糖和蚝油, 然后把它煮开 加一些淀粉水勾芡。

加入叉烧和葱花部 拌匀。(不要继续煮)

叉烧链接: https://caiqinchen.com/2014/10/29/328/

包子皮看链接: https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

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Cake Roll/蛋糕卷

Someone suggested that I should add something about Chinese culture to my blog, so my blog will be more interesting. Well, I think this is a very good idea, and I can start doing it now.

So tonight I am going to share with you how to properly use Chinese chopstick. When you are dining at a Chinese table, you should never leave chopsticks standing straight up in a bowl of rice. This is considered as very bad table manners in China.  According to Chinese taboos, a bowl of rice with chopstick sanding straight up is for dead people.  So just put them down on the table next to your bowl when you are not using them.

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蛋黄5个

蛋白5个

低筋面粉60克

牛奶50克

绿茶粉 1 汤匙

细砂糖50克

玉米油50克

白醋几滴

动物性奶油2/3杯

汤2汤匙

做法:

  1. 蛋白、蛋黄分离
  2. 蛋黄盆里加入牛奶, 玉米油和绿茶粉
  3. 用手动打蛋器搅拌均匀
  4. 筛入低筋面粉
  5. 用打蛋器搅拌均匀,备用。
  6. 將蛋白盛入无水无油的打蛋盆里,加入白醋。
  7. 用打蛋器中速將蛋白搅打至大气泡,加入1 /3细砂糖。
  8. 继续用打蛋器中速搅打,至蛋白体积膨大,稍有纹路时再加入 1/3细砂糖。
  9. 继续用打蛋器中速搅打,出现明显的纹路时再加入剩下的细砂糖。
  10. 继续用打蛋器中速將蛋白搅打至湿性发泡, 就是提起打蛋器时蛋白霜有弯弯的沟。
  11. 取1/3蛋白霜加入蛋黄糊中用橡皮刮刀翻拌至均匀。
  12. 將搅拌好的麵糊倒入剩下的蛋白霜中继续用橡皮刮刀翻拌到看不到蛋白霜。
  13. 把蛋糕糊倒入铺了烤纸的烤盘中(14“x 11.5“)。
  14. 用刮板將蛋糕糊刮平整,刮的时候不要用力,自然力度帖住表面即可不要让蛋糕糊消泡。
  15. 放入预热好的烤箱中300F 烤35到45分钟
  16. 出炉后立即放在烤网上,等待蛋糕冷却。
  17. 将奶油加入糖用打蛋器打发到湿性发泡
  18. 待蛋糕还有点余温,拿张烤纸盖上,再侧翻过来,小心的取下蛋糕上的烤纸,再把蛋糕翻过来。
  19. 将打好的奶油涂在蛋糕表面,前面和中间多涂一点。卷的时候借助擀麵杖,一边把油纸捲入擀麵杖,一边將蛋糕推成卷状,整个卷好后用油纸包住蛋糕,放入冰箱冰30分钟。

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Squash Soup/南瓜汤

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My mom got a huge organic squash from her friend and didn’t know how to cook it, so I decided to use it to make soup. I am not very good at cooking soup so I tried to make it as simple as possible and it turned out to be super yummy!

WeChat Image_20171029205808

Squash 2200g

Medium size yellow onion 1

Garlic 2 cloves

Olive oil 3-4 tbsps

Half and half 1/2 cup

Broth 2 cups

Preheat the oven to 400F

Cut open the squash and cut into a few smaller pieces.

Shred the onion.

Put onion, garlic and squash on a baking sheet, sprinkle salt, black pepper and olive oil on the vegetables.

Bake in the preheat oven for about 1 hour.

Use a spoon scoop the squash flesh out, add the vegetables in a blender and blend for 2 minutes. If it is too thick add the broth.

Pour everything to a cooking pan, add the rest ingredients and bring to boil. Season with more salt and black pepper if needed. I added some sour cream for more flavor.

 

我妈妈从她的朋友那里得到了一个巨大的有机南瓜, 但她不知道怎么煮才好吃, 所以我决定用它做一道汤。因我不是很擅长煮汤, 所以尽可能简简单单来了, 原来简单也可以超级美味!

南瓜 2200克

中等大小的黄洋葱 1 个

大蒜 2粒

橄榄油 3-4 汤匙

奶油 1/2 杯子

肉汤 2杯

 

预热烤箱至400F

把南瓜切开, 切成几个小块。

把洋葱切碎。

将洋葱、大蒜和南瓜放在烤盘上, 在蔬菜上撒一些盐、黑胡椒和橄榄油。

放入已经预热的烤箱中烤约1小时。

用勺子舀出南瓜肉, 在搅拌器里加入所有的蔬菜, 搅拌2分钟。如果太稠可以加点汤。

把所有的东西倒入锅里, 加入剩下的配料, 然后煮沸。如果有需要加点盐和黑胡椒调味, 。我另加了一些酸奶油来调味。

Sweet and Sour Pork/甜酸猪排

WeChat Image_20171029202018

 

This dish is similar to my other dish Peking pork chop but a little simpler with fewer ingredients.

Sauce:

Water 8 tbsp

Ketchup 3 tbsp

Vinegar 1 tbsp

Sugar 1 tbsp

 

Pork chop 2 pieces (20 oz.)

Salt 1/3 tsp

Cooking wine 1tbsp

Corn starch 2-3 tbsp

Mix all the ingredients for sauce together in a small bowl.

Use a meat tenderizer to smash the pork chop to be 2-3times in size, and then cut each into 5-6 strips. Add salt and cooking wine and massage the meat a little then add the corn starch and marinate for at least 30 minutes.

Deep fried the pork chop with medium heat for about 3 minutes (adjust your cooking time according to the thickness of your pork). Take all the meat out of oil, heat up the oil to really hot, then fry the meat again for 1 minute. Twice cook the pork so it will be tender inside and really crispy outside.

In a separated sauce pan, bring the sauce to boil, then thicken it up with some corn starch water, add in pork chop and mix well with the sauce.

这道菜与我的另外一道菜肴京都猪排类似, 但更简单, 配料更少。

 

酱汁:

水8汤匙

番茄酱3汤匙

醋1汤匙

糖1汤匙
猪扒2块 (20 盎司)

盐1/3 茶匙

料酒1汤匙

玉米淀粉2-3 汤匙

在一个小碗里把所有的酱汁调料混合在一起。

使用肉锤将猪肉敲打到2-3倍大, 再将每一块都切成5-6 条。加入盐和料酒, 再稍微按摩一下肉, 然后加入玉米淀粉, 腌制至少30分钟。

用中火炸猪扒约3分钟 (根据你的猪肉厚度调整你的烹调时间)。把所有的肉从油里捞出来, 把油加热到7成热, 再把肉复炸1分钟。复炸猪肉是为了外酥里嫩。

在另外一个锅中, 把调味汁煮沸, 然后用一些玉米淀粉水勾芡一下它, 加入猪排, 拌匀。

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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酱汁:

芝麻酱½ 汤匙。

热水1汤匙

生抽2 汤匙

香醋1汤匙

辣油1/3 茶匙

糖1茶匙

熟芝麻1/3 茶匙

熟鸡脯肉5安士. (我用多市多的烤鸡肉)

胡萝卜丝2安士。

黄瓜丝2安士。

碾碎的花生2汤匙。

做法:

在热水中加入芝麻糊拌匀直到光滑。

把剩下的酱料的配料加在一起拌匀。

用手把鸡胸肉撕碎。

把肉和蔬菜混合在一起

把调味汁倒入鸡肉和菜里, 用葱和碎花生装饰。

如果你和我一样不喜欢生胡萝卜, 可以在滚水里煮胡萝卜20秒后捞起。

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 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, drain then pour to the slow cooker.

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!

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, 把油篦掉后 倒入慢炖锅。

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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