KungPo Chicken/宫保鸡丁

Kanpo chicken

鸡胸肉 (2/3 磅)

大葱(适量)

油炸花生米(1/2杯)

干辣椒段(适量)

花椒(两粒)

彩椒几片

红萝卜一小段

西芹一根

酱汁:

盐(1/3茶匙)

生抽(一汤匙)

老抽(两茶匙)

香醋(一茶匙)

糖(2茶匙)

姜汁(适量)

蒜泥(适量)

香菇素耗油(1汤匙)

鸡精(1/2茶匙)

淀粉水(1/4杯水+1汤匙红薯粉)

白胡椒(适量)

料酒(1汤匙)

鸡肉切丁加盐,白胡椒粉,料酒和2汤匙红薯粉腌渍半小时。蔬菜也切丁备用。

在一不粘锅里加半杯油,油温5成热时加入鸡肉炒至鸡肉完全变白盛出备用。

锅中剩少许油加入大葱,干辣椒段和花椒炒到出香味后加入蔬菜炒4-5分钟。接着加入鸡肉和酱汁。当酱汁开始变粘稠时加入油炸好的花生米。

Chicken breasts (2/3 lb)

Green onions (a little)

Fried peanuts (1/2 cup)

Dried red pepper (in moderation)

Star aniseed 2 pieces

1/3 Bell Pepper

1/3 small Carrot

Celery 1 stalk

Sauce:

Salt (one-third Teaspoon)

Soy sauce (one tablespoon)

Soy sauce (two teaspoons)

Balsamic vinegar (one teaspoon)

Sugar (2 teaspoons)

Ginger (a little bit)

Garlic (a little bit)

Vegetarian oyster sauce (1 tablespoon)

Chicken powder (1/2 teaspoon)

Water Starch (1/4 cup water+1 tablespoon sweet potato starch)

White pepper (a little bit)

Cooking wine (1 tablespoon)

Diced chicken marinates with salt, white pepper, wine and 2 tablespoons sweet potato starch for half an hour. Dice vegetables.

Add half a cup of oil in a non-stick pan, heat up a little then add chicken and stir-fry until chicken turns white.

Leave a little oil in the pan then add the onions, dried red pepper and Star aniseed stir-fry until aromatic and add vegetables continue cooking for 4-5 minutes. Then add chicken and sauce. When the sauce starts to thicken, add the pre-fried peanuts.

Roast Pork & Wings

IMG_9730

I love roast pork so much, so I decided to make roast pork again last week. Since I also felt like to eat wings, I made wings too this time. For the benefit of health, I decided not to use any food coloring, and my father complained they didn’t look like roast pork any more! However, he did like everything else!!! LOL… They are so juicy and tender as always. Please roast 10 more minutes for wings.

Since I already posted it before, here is the link for the recipe:

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

我超愛叉烧,所以上個星期再次烤叉烧吃。因為我也很想吃鸡翅膀,這次也烤了鸡翅。為了健康,没有使用任何食用色素,我爸爸抱怨他們看起來不像再烤叉烧 !然而,他还是吃的津津有味 !!!哈哈……还是一如既往的多汁和香嫩。记住鸡翅要多烤10 分钟。

 因為我已經貼過做法,這裡是食譜連結:
 

Chinese Rice Cake with Beef/牛肉年糕

IMG_9718

1 pound Chinese rice cake

½ pound beef

½ pound Taiwan ba choy

Thin sliced beef marinated with salt, cooking wine, chicken powder, white pepper and 1tbsp corn starch for at least 30 minutes.

In a big cooking pot bring some water to boil then add the rice cake and cook about 4 minutes and set aside.

In a non-stick pan, add 4 tbsp oil and pre-cook beef for 4,5 minutes and set aside. With the rest oil in the pan add vegetable and sautéed for 5 minutes. Add beef and rice cake cook for 3 minutes. Then add ½ tsp salt, 2tbsp cooking wine, 1tsp chicken power and mix well.

1 磅中國年糕

½ 磅牛肉

½ 磅臺灣白菜

牛肉片加鹽、 料酒、 雞粉、 白胡椒粉和 1 湯匙玉米粉醃制至少 30 分鐘。

在大的烹飪鍋里燒開半锅水然後加年糕煮約 4 分鐘,備用。

不粘鍋内加 4 湯匙油炒煮牛肉 4、 5 分鐘,放置一邊備用。剩下的油在鍋里加入蔬菜炒 5 分鐘。加入牛肉和年糕煮 3 分鐘。然後加入 ½ 茶匙鹽、 2 湯匙料酒、 1 茶匙雞粉,拌勻。

Ba Choy With Cellophane Noodles/白菜粉丝

IMG_2109

1.5 pound Chinese Ba choy

A few pieces straw mushrooms

2 Oz. Dried cellophane noodles

½ cup ground pork

A few pieces of fungus and black mushrooms

One scallion

In a large cooking pot, bring water to boil. Precook Chinese ba choy in boiling water for 5 minutes and set aside. After finish cooking vegetable, also precook Noodles in boiling water for 5 minutes and set aside.

In a hot skillet, add 3tbsp oil then add pork, white part of scallion and ½ tsp minced ginger sautéed until pork turns white. Add all the mushrooms and fungus continue cooking for 3 minutes, add ¼ tsp salt then add ba Choy and noodles along with 3 tbsp vegetable oyster sauce, 1 tbsp cooking wine and 1/3 cup water, cover and cook for 7 minutes. Finally, add green part of scallion, ½ tsp chicken powder and a few drops of sesame oil.

1.5 磅中國大白菜

幾只草菇

干粉丝 2 盎司。

半杯碎豬肉

幾片黑木耳、 香菇

一只蔥

在大锅中,把水燒開。把大白菜放滾水中煮 5 分鐘,待用。煮完蔬菜之後, 也把粉丝放滾水中煮 5 分鐘,待用。

熱锅中加 3 湯匙油,然後添加蔥白和 ½ 茶匙切碎的生薑,豬肉碎直到豬肉變白色。加所有的蘑菇和黑木耳繼續煮 3 分鐘,加 ¼ 茶匙鹽然後 大白菜,粉丝, 3 湯匙素蠔油、 1 湯匙料酒1/3 杯水,盖上盖子煮 7 分鐘。最後,添加蔥、 半茶匙雞粉、 麻油幾滴。

Pineapple Chicken/菠萝鸡

IMG_9706

Chicken breast 1/3 pound

Pinapple a few pieces

Green pepper a few pieces

Tomato a few small pieces

Sauce:

Water 3tbsp

Pineapple juice 4 tbsp

Ketchup 1tsp

Sugar 1 tsp

Vinegar 1.5 tsp

Sweet chili sauce 1 tsp

Salt 1/4 tsp

Slice chicken breast and marinate them with a little bit of salt, white pepper and cooking wine for at least 30 minutes. When it is time to cook, wrap them with a lot of sweet potato starch.

In a cooking pan, add enough oil for deep fry the chicken, heat it up a bit when you move your hand over the oil you can feel the heat, add chicken piece by piece, so they won’t stick together and cook until color turn totally white about 3-4 minutes. Take the chicken out and only leave 1tsp of oil in the pan, add 1tsp of mince red shallot and sautéed until aromatic , add sauce and bring it to boil then add pineapple, tomato and green pepper and bring it to boil again, add 2-3 tbsp of sweet potato starch and water mixture to thicken the sauce. Pour the sauce over the chicken and serve it right away.

IMG_9715

雞胸肉 1/3 磅

鳳梨幾小块

青椒幾小块

番茄幾小片

醬汁:

水 3 湯匙

鳳梨汁 4 湯匙

番茄醬 1 茶匙

糖 1 茶匙

醋 1.5 茶匙

甜辣汁 1 茶匙

盐 1/4 茶匙

雞胸肉切片,用一點點的鹽、 白胡椒粉和料腌至少 30 分鐘。當你开始炸时裹一层厚厚的紅薯澱粉。

加足夠的油在锅里炸鸡片,當你的手移动过油的上方你能感覺到熱时雞一片一片的加入油里炸这样它們不會粘在一起。 当 雞肉 炸至顏色完全变白色約 3-4 分鐘时取出雞肉,留下 1 茶匙的油在鍋裡、 添加 1 茶匙剁碎紅蔥炒香、 添加醬汁燒開然後添加鳳梨、 番茄和青椒,使之再次煮沸後,加入 2-3 湯匙的水淀粉勾芡醬汁。醬汁倒在雞肉上馬上就吃。

Pork Shoulder With Pickled Mustard Green/酸菜蹄膀

IMG_9683

This dish is so flavorful! With the sour flavor of pickled mustard green and the sweetness of tender pork shoulder I promise you will feel so satisfied and full after meal.  Especially in a cold winter day, all you need is this dish and a big bowl of rice. Don’t wait because it is winter now!!!

1.5 pounds pork shoulder

One bag of Pickled mustard green 8 oz.

One scallion

Cut pork shoulder into big chunks. Bring a big bowl of water to boil, precook the pork shoulder in boiling water for about 3 minutes and then wash them with running cold water.

Shred pickled mustard green into small pieces.

In a hot skillet, add 2 tbsp of oil then add white part of scallion and pickled mustard green and sautéed for about 3 minutes, add pork shoulder, 1 pint of water, ¼ tsp salt, 1 tbsp vegetable oyster sauce, 4 tsp sugar, 1tbsp cooking wine then bring it to boil. Turn the heat to small and simmer for at least 30 minutes. Depend on how tender do you like the shoulder to be, you can adjust the cooking time.

IMG_9704

这是一道非常美味的菜 !酸酸的酸菜加上肥美的猪蹄膀,我向你保證你会吃得心满意足。尤其是在一個寒冷的冬日,你需要的就是這道菜和一大碗米飯。不要等待,因為現在是冬天了 !!!

1.5 磅豬蹄膀

一包酸菜8 盎司。

一条蔥

猪蹄膀切成大塊。把水燒開,猪蹄膀滾水中焯煮約 3 分鐘,然後用冷水沖洗一下。

酸菜切成小塊。

熱锅中加 2 湯匙油然後添加蔥白和酸菜,炒約 3 分鐘后加猪蹄膀,1 品脫的水,¼ 茶匙鹽,1 湯匙素耗油,4 茶匙糖、 1 湯匙料酒,然後煮沸。轉至小火,煮至少 30 分鐘。取決於你想你的猪蹄膀要多烂您可以調整烹飪時間。

In the boiling water precook any kind of noodles with some vegetable, then bring the noodles and vegetable to a big bowl, add the Pork shoulder with pickled mustard green and some broth, it is another simple but fulfilling dish.

IMG_9703

Chicken With Tofu/豆腐鸡片

IMG_2090

This has been my all time favor dish, you can use beef or pork too. It is so easy to cook and so healthy to eat!

鸡胸 10安士/Chicken breast 10 Oz.

酸菜4安士/Pickled mustard green 4 oz

几片葱/A few pieces of scallion

嫩豆腐1磅/soft Tofu 1lb

酱汁/Sauce

耗油/Oyster sauce 1.5 tbsp

生抽/Light Soy sauce 1 tbsp

高汤/Broth ¾ cup

糖/Sugar 1tsp

白胡椒少许/ Little bit of white pepper

鸡粉半小勺/ ½ tsp of chicken powder

料酒1小勺/cooking wine 1tsp

Sliced chicken breast and marinate with little bit of salt, white pepper, cooking wine and 1-2 tbsp of sweet potato starch for at least 30 minutes. Shred pickled mustard green and soak in cold water for 10 minutes.

In a hot skillet add 4 tbsp of oil add chicken when the oil is not hot and cook until color changed to white and set aside. With the rest of oil in the skillet add white part of scallion and pickled mustard green, sautéed for 3 minutes then add sauce, chicken and thin sliced tofu and bring it to boil. Add green part of scallion and a few tbsp. of sweet potatoes water mixture to thicken the sauce a bit, add a few drop of sesame oil.

雞胸肉切成薄片和一點點鹽、 白胡椒粉、 料酒,1-2 湯匙的紅薯澱粉醃至少 30 分鐘。酸菜切小在冷水中浸泡 10 分鐘。

熱锅中加 4 湯匙油加雞片炒到顏色完全变為白色,待用。剩油在鍋中加入葱白和酸菜炒 3 分鐘然後添加酱汁、 雞和豆腐片煮开。加蔥綠色部分和幾湯匙的水淀粉勾芡醬汁,加幾滴麻油。

Pizza/比薩

IMG_9646

1 bag of house of pasta frozen pizza dough

One small can of pizza sauce

Cheeses (any kind that you like)

Sweet sausage 1/3 pound

White meat chicken a few oz.

Chunk pinapple a few pieces

One small green pepper (sliced)

One small red onion (sliced)

This list can go on and on, basically, you use any kind of your favor ingredients for toppings and use as much as you want. This is the one reason I want to do pizza at home. Lol…

Follow the instruction on the back of the pizza dough bag to thaw the dough. I made square pizza because it is easier for me. On a baking sheet, place a piece of parchment paper, Place a thin layer of pizza sauce on the dough, then add cheeses then vegetable, last but not the least any kind of meat you like. In a 450 F preheat oven, bake for 15 minutes.

IMG_9649

House of paste 牌的冷凍披薩麵團 1 袋

一小罐的比薩醬

乳酪 (任何你喜歡的種類)

甜香腸 1/3 磅

白肉雞肉幾盎司。

塊状鳳梨几片

一個小青椒 (切片)

一個小的紅洋蔥 (切片)

基本上,使用任何一種你喜欢的材料,並且使用多少由你决定。這是我想要在家做比薩餅的原因之一。哈哈……

遵循比薩餅麵團袋背面的指令解冻。我做了方形比薩,因為它對我來說跟容易一点。烘板上, 放置一張羊皮紙,將一層薄薄的比薩醬涂在麵團上,然後添加乳酪然後蔬菜,最後任何一種你喜歡的肉。在華氏 450 度的烤箱,烤 15 分鐘。

Buns/包子

IMG_9654

煎包:

1:中筋面粉4杯, 泡打粉2茶匙;

2:温水440克,温度以不烫手为准,糖1茶匙,快速发酵粉2.5茶匙,中筋面粉1大匙,搅拌均匀,静置10分钟.

3:盆内放入1料的面粉和泡打粉拌匀,加入2料揉成大块面团。然后加1茶匙玉米油揉均匀,放在暖和的地方保温保湿发酵大约1.5 小时。

4:红萝卜1小条,西葫芦1.5 磅擦丝加盐2茶匙放15分钟后挤干水分。加碎肉一磅,葱花4大匙,姜蓉2茶匙,料酒2茶匙,香油2小匙,盐1茶匙,香菇素耗油2大匙,蛋清半个,鸡粉1/2茶匙,白胡椒粉1/3茶匙;伴匀。

5:等面团发至原来的两倍大,把发好的面团稍揉下,均匀分成36小块,每份擀成中间稍厚周边薄、直径8-10厘米的皮。放上1.5-2大匙馅料,右手捏住皮,左手将皮捏起打褶,捏一圈过来就成了。依次做好所有的包子。

6: 做好的包子坯放入不粘锅,或铺了湿纸巾的烤盘里放入烤箱里(不用开烤箱),醒发至少30分钟至1.5倍大。煎锅放1大匙橄榄油,将醒好的包子放入煎锅。将煎锅置炉上开大火,加3/4杯水,然后盖上盖。水开后继续大火煎至水快干,听到吱吱响声后,转中小火煎4-5分钟,离火等1-2分钟再揭盖,趁热吃。

IMG_9664

蒸包:

以上同样的料,但分成16分的皮包好包子醒发至少30分钟至1.5倍大。蒸锅放水,水开后放入包子,大火蒸约15分钟,熄火等至少5分钟后揭盖。

Fried pork bun:

1: All-purpose flour 4 cups, baking powder 2 teaspoons;

2: Warm water 440 grams, 1 teaspoon sugar, fast rising yeast 2.5 TSP, all-purpose flour 1 tablespoon, mix, let stand 10 minutes.

3: Flour and baking powder mix well, stir in ingredients 2 and knead into a large piece of dough. Then add 1 teaspoon corn oil rub evenly, put in a warm place to ferment for about 1.5 hours.

4: Shred one small carrot, and 1.5 pound zucchini, add 2 teaspoons salt then drained all the water after 15 minutes. Add one pound ground pork, chopped scallion 4 tablespoons, minced ginger 2 teaspoons, cooking wine 2 teaspoons, sesame oil 2 teaspoons, salt 1 teaspoon, and vegetarian oyster sauce 2 tablespoons, half egg white, chicken powder ½ teaspoon, white pepper 1/3 teaspoons; mix well.

5: When the dough rise to twice in size, knead the dough a little then divided it evenly into 36 small pieces, each roll into thin piece and 8-10 cm in diameter, slightly thicker in the middle. Put 1.5 to 2 tablespoons filling, your right hand pinch the skin, left hand push the pinch into pleat; pinch a whole circle to turn it into buns.

6: Line them up in a nonstick pan or line with wet paper towels in the baking dish in the oven (do not turn on the oven) for at least 30 minutes to 1.5 times as big. With 1 tablespoon olive oil in a nonstick frying pan, turn the gas on, add ¾ cup of water, then cover the lid. Continue to cook until the water almost all gone; when you hear the creak, turn the heat to small and continue to cook for 4-5 minutes, 1-2 minutes after you turn off the heat, they are ready to eat.

Steamed buns:

Same processes as list above but divide the dough into 16 even pieces and when the buns are ready let stand for at least 30 minutes to 1.5 times as big in size. Bring the water to boil, then steam the buns for about 15 minutes, turn off heat and wait at least 5 minutes.