Pork With Hoisin Sauce/海鲜酱肉丝

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Pork tenderloin ½ pound

One scallion

Shred pork really thin and marinate with salt, white pepper, cooking wine, chicken powder and 4 tbsp sweet potato starch for at least 30 minutes.

Precook pork in hot oil until they turn white about 4 minutes, set aside. Leave a little oil in the cooking skillet, add shredded white part of scallion and stir fry for a minute then add 2tbsp hoisin sauce, 1.5 tbsp mushroom oyster sauce and 3tbsp water, add in pork and mix well. Finally add in the green part of scallion.

豬裡脊肉 ½ 磅

一根蔥

豬肉切细条,和鹽、 白胡椒粉、 料酒、 雞粉,4 湯匙甘薯澱粉醃至少 30 分鐘。

在熱油裡炒豬肉,直到它們變為白色大約 4 分鐘,放在一邊。在烹飪鍋中留油少許,加蔥絲白色部分翻炒一分鐘然後加入 2 湯匙海鮮醬、 1.5 湯匙香菇素蠔油和 3 湯匙水,加入豬肉,攪拌均勻。最後加入蔥綠。

Walnut Shrimp/核桃虾

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Jumbo shrimp 1 pound

Walnuts a few pieces

Peel shrimp’s skin and devein. Marinate shrimp with salt, white pepper, sweet potato starch and cooking wine for at least 30 minutes.

Mix mayonnaise and condensed milk (3:1 ratio)

Deep fry shrimp in hot oil for 2,3 minutes or until the color turns pink. Mix shrimps, walnut and sauce.

大蝦 1 磅

核桃幾只

蝦去皮去虾线。蝦與鹽、 白胡椒粉、 紅薯澱粉和料酒醃至少 30 分鐘。

混合蛋黃醬和濃縮牛奶 (3: 1 的比率)

熱油中炸蝦2、 3 分鐘或直到顏色變成粉紅色的。混合蝦,核桃和醬汁。

Pork With Preserved Vegetable And Taro/ 梅菜芋头扣肉

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五花肉1.5 磅

梅菜 100 克

芋头 1磅

酱汁:

香菇素耗油5 大勺

生抽 4大勺

老抽 1大勺

白糖2大勺

水1/2杯

料酒2 大勺

鸡粉半小勺

把甜梅干菜用清水浸泡过夜洗干净(很多沙子)。

五花肉凉水下锅倒入八角,花椒、葱段,姜,水开后小火煮15分钟取出。

把肉上的水擦干,倒点老抽均匀抹一遍。风干半个小时。

锅中放少许油把肉煎一遍。煎至皮色金黄取出, 特别是皮要多煎一忽儿。

把肉切大片,芋头切大片,然后肉皮朝下与芋头错开码入容器里。

锅中放底油,倒人浸泡好的梅干菜翻炒几分钟,然后加入调好的酱汁。

但后把炒好的梅干菜倒在肉上面。

然后放高压锅中火蒸45分钟到1小时。

蒸好后把汤汁滗入锅中,肉扣在盘子里。

滗出的原汤用水淀粉勾芡,然后浇淋在扣肉上。

Pork belly 1.5 lbs.

Dried Preserved vegetable 100 g

Taro 1 lb

Sauce:

Mushroom oyster sauce 5 tablespoons

Light Soy sauce 4 tablespoons

Dark Soy sauce 1 tbsp

Sugar 2 tbsp

Water 1/2 cup

Cooking Wine 2 tbsp

Chicken powder 1/2 teaspoon

Preserved vegetable soaked in water overnight and wash carefully (a lot of sand).

Cook the pork belly in cold water alone with 2 star anise, a few pieces dried pepper corn, scallion, ginger, bring it to boil then simmer for 15 minutes.

Dry the meat; pour some soy sauce evenly over. Air dry it for half an hour.

Put a little oil in a skillet then pan fry each side until golden brown, especially skin.

Cut the meat into large thick slices, taro too cut into big thick slices, then pack pork skin down with Taro into a container.

Put oil in pan, stir fry vegetables for a few minutes, and then add the sauce.

Add the cooked vegetable on top of the meat.

Steam the dish in a pressure cooker over medium heat for 45 minutes to 1 hour.

Get a flat plate to cover the container then flick over to get the dish go over to the plate.

Drain the sauce to a small pot and thicken it with some sweet potato water starch, then pour on the pork.

Lotus Chestnut Chicken/莲花栗子鸡

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主料

  • 鸡胸肉 (300 克)
  • 栗子 (10来颗)

调料

  • 新鲜豌豆 (少许)
  • 红洋葱 (6片)
  • 鸡汤 (少许)
  • 猪油板 (50克)
  • 食盐 (1茶勺)
  • 白胡椒粉 (1/4茶勺)
  • 葱姜水 (适量)
  • 蛋清 (半个)

栗子在背上划上一刀,放入开水里煮熟。

煮好的栗子切成一半用小勺子挖出栗子肉,加少许鸡汤,调入一点点的盐,放入料理机搅拌成软硬适中的栗子茸。(为了更好操作,可以放入冰箱冷藏一会)

鸡胸肉切成丁后放入料理机搅拌成鸡肉茸。猪油板切细丁后切匀加入鸡茸中。

加入蛋清,调入食盐、胡椒粉、和少许葱姜水。

顺同一方向搅拌上劲。

汤勺里抹上一层薄薄的油,装入调好味的鸡茸,铺满勺子底部。

加入适量的栗子茸。

再盖上鸡茸,抹平表面。

依次做好其他的,再取个圆形盛器(我用的是蛋挞模),用同样的方法装满鸡茸和栗子茸,然后点缀上豌豆,做成蓬莲的样子。

放入蒸锅,大火烧开后蒸约5分钟至熟。

蒸好以后,脱出汤勺,装盘,摆好。

锅中加入适量鲜鸡汤,调入几粒盐和水淀粉勾成薄芡,出锅前淋入少许明油。

均匀的淋在蒸好的栗子鸡肉上。

用洋葱点缀好莲花瓣,然后在盘子边缘点缀上一些小红椒片增色即可。

 

The main ingredient:

  • Chicken breast (300 g)
  • Chestnuts (10 pieces)
  • Fresh green peas (12 pieces)
  • Red Onions (6 pieces)
  • Broth (a few tbsp)
  • Pork fat (50g)
  • The salt (1 teaspoon)
  • White pepper (one-fourth teaspoons)
  • Ginger water (2tbsp)
  • Egg white (half)

Cut a little bit on the back of chestnuts with a knife, cook in boiling water until they are done about 20 minutes.

Cut chestnuts into halves and scoop the meat out; add a little chicken broth, add a little bit of salt, then blend them in a blender for a few minute (For a better operation, you can refrigerate for a while)

Dice chicken breast into small pieces then blend in blender too for a few minutes. Dice pork fat then chop finely, then add to chicken.

Add egg white, salt, white pepper, water and ginger water to the mashed chicken, mixing everything in the same direction for 3,4 minutes.

Spread a thin layer of oil in the spoon, cover spoon’s bottom with a thin layer of mashed chicken.

Add a small amount of mashed chestnut in the middle of the spoon.

Top with another layer of mashed chicken, smooth surface.

Repeat the same processes for another 5 spoons and then take a circular receptacle (I use the egg tart container), stuffed with mashed chicken and chestnuts in the same way, and then decorate with peas.

In a steamer, steam for about 5 minutes with boiling water or until cooked.

Take the chicken out of the soup spoons, transfer to a plate and set up.

Add some fresh chicken broth in the Pan; add a little bit of salt, water and some corn starch water to thicken the sauce,

Pour the sauce over the chicken.

Finally dot the dish with red onion as Lotus petals.

Peacock Fish/孔雀开屏

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主料

  • 鳊鱼 (一条)

调料

  • 鲜姜 (一块)
  • 青朝天椒 (两三个)
  • 葱 (半颗)
  • 黄瓜 (一小段)
  • 胡萝卜 (一段)
  • 绍酒 (两勺)
  • 盐 (适量)
  • 胡椒粉 (少许)
  • 蒸鱼豉油 (三勺)
  • 水 (少许)
  • 植物油 (少许)

把鱼去掉头尾,然后半公分左右切成片肚子部分连着。

然后把胡萝卜、姜切成菱形片,青朝天椒切成小段。在切点姜丝、葱丝。然后滴上一点油,这样会更嫩滑避免肉老。

然后盘子地下铺上一些葱姜丝,然后放入鱼,逐步排好成孔雀翎样,摆上切的菱形片和青朝天椒。

然后上锅中火蒸5分钟左右,停火焖一分钟出锅,遇上去掉上面的葱段,摆上葱浇上蒸鱼豉油或者生抽浇在鱼上,然后在烧点热油浇在葱丝上。

The main ingredient:

  • Bream

Seasoning

  • Fresh ginger (a few pieces)
  • Green pod pepper (two or three pieces)
  • Green onion (one)
  • Cucumber (half)
  • Carrot (one paragraph)
  • Cooking wine (two teaspoons)
  • Salt (a little)
  • White Pepper (a little)
  • Soy sauce for steamed fish (three tbsp)
  • water (a little)
  • Vegetable oil (3tbsp)

Cut off fish’s head and tail, then slice the fish body into thin slices around the stomach.

Ginger, carrot cut into diamond-shaped pieces, green pod pepper cut into small pieces. Shred some ginger and green onion.

Cover the plate with some shredded onion and ginger, and then add fish, gradually lined up into a Peacock-like, put cut diamonds and green pod pepper within the fish slices.

Then steam over high heat for about 5 minutes, turn the heat off with cover on for another minute. Remove onion, pour soy sauce over the fish, add some shredded green onion on top of fish, and then add heated up vegetable oil to the green onion.

Beef WithTofu/金砖豆腐牛

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Ground beef ½ pound

Firm Tofu 1 pound

Marinate beef with 1 tbsp oyster sauce, 1.5 tbsps light soy sauce, ½ egg white, a little bit of white pepper and chicken powder and 2 tbsps sweet potato starch for 30 minutes. Mix the meat in one direction for a few minutes until beef is very sticky.

Cut tofu into two big pieces and scoop the middle part of tofu out, add the beef into the holes we just dig and smooth the surface. Add 2 tbsp oil into a hot skillet, pan fry each side of tofu until golden brown and move tofu to a flat plate steam over boiling water for 10 minutes. In a small bowl, mix soy sauce, water, white rice vinegar, sugar(1:2:1:1),1/2 tsp chicken powder, 1 tbsp cooking wine and 3 tbsp sweet potato starch water. Bring the sauce to boil then pour over the tofu beef.

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牛肉碎½ 磅

老豆腐 1 磅

牛肉用1 湯匙蠔油、 1.5 湯匙醬油、 半个 蛋清、 一點點白胡椒、 雞粉和 2 湯匙紅薯澱粉醃30 分鐘。在同一個方向打幾分鐘,直到牛肉变很黏。

將 豆腐切成兩大塊,豆腐的中間部分用勺子挖出来,把牛肉填进去再把表面弄光滑。熱锅中加入 2 湯匙油,煎豆腐直到各面都金黃色再移豆腐到盘子上。隔水蒸 10 分鐘。在小碗中,混合醬油、 水、 白米醋、 糖 (1:2:1:1)、 1/2 茶匙雞粉、 1 湯匙烹調酒和 3 湯匙甘薯澱粉水。把調味汁煮沸,然後倒在豆腐牛肉上。

Lasagna/意大利烤宽面条

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Lasagna noodles 12 pieces
Ground beef ½ pound
Sweet Italian sausage 1 pound
4 small size Tomato
Tomato sauce 8 oz
Tomato paste 6 oz
Onion 1
Mozzarella cheese 1 pound
Mexican style blend mixed cheese 1.5 pounds
Garlic ½ head
American eggplant 2 pounds
In a pot bring water to boil and cook tomatoes for 1 minute then peel the skin off and roughly chop them. In a skillet add 2 tbsp olive oil and sautéed some minced garlic and one medium size diced onion for 7 minutes or until they are tender. Add fresh tomatoes, 8 oz tomatoes sauce and 6 oz. tomatoes paste alone with 3/4 cup water. Reduce the heat to medium-low and simmer for 20 minute. Pureed the sauce in a blender for 1 minute for better result.

Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and ground beef then cook until brown about 5 -6 minutes. Ditch the fat from the pan. Add the tomato sauce to the meat and simmer for 1 hour.

Thin slice eggplant, season with salt, black pepper and olive oil and grill for one minute, if you don’t have a griller at home like me, pan fried them in a nonstick skillet for one minute each side.

Bring a large pot of well-salted water to a boil. Cook the lasagna noodles for about 8 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool.
Preheat the oven to 350 degrees F.

In the bottom of a 11.5 by 14-inch deep-dish baking dish, add some meat sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Another layer of sauce, then spread ½ of mozzarella over the sauce. Place a layer of pasta, spread a light layer of sauce again, then eggplant, then some of the four chesses. Repeat these layers until all the ingredients have been used up or the pan is full.

Place the lasagna in the oven until lasagna is hot and bubbly, about 40 minutes. Let cool for 20 minutes before slicing.

Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing. I personally like the lasagna when it is overnight.

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義大利寬麵條 12 片
绞碎的牛肉 ½ 磅
甜的義大利 香肠 1 磅
番茄 4小个
番茄醬 8 盎司
番茄糊 6 盎司
洋蔥 1 个
馬蘇里拉乳酪 1 磅
墨西哥風格混合的乳酪 1.5 磅
大蒜 ½ 颗
美國茄子 2 磅

在 一個鍋裡用滚水煮番茄 1 分鐘然後把皮剝掉稍微切切。在煎鍋中加 2 湯匙橄欖油和一点切碎的大蒜和一個中等大小切洋蔥炒 7 分鐘。添加新鮮的番茄、 8 盎司番茄醬和 6 盎司番茄糊與 3/4 杯水。調至中低火,燜煮 20 分鐘。倒在攪拌機裡打 1 分鐘。

倒橄欖油在大炒鍋里调到中高火。添加香腸和碎牛肉,然後煮至褐色約 5-6 分鐘。倒掉脂肪。加蕃茄醬到肉里小火煮 1 小時。

茄子切薄片,用鹽,黑胡椒,橄欖油调味。烧烤一分钟,如果没有烧烤器也可以在一個不沾鍋每一側煎一分鐘。

一大鍋水加盐燒開。約 8 分鐘煮好麵條麵。從沸水中拿出麵食放平冷卻。

烤箱預熱至 350 華氏度。

在 11.5 x 14 英寸厚烤盤的底部,添加一些肉調味汁均勻的抹一層。放一層烤寬麵條要完全覆蓋醬汁。加另一層的醬汁,然後摆一半馬蘇里拉。再放置一層的麵食,一層的醬汁,然後茄子,然後一些墨西哥風格混合的乳酪。重複這些步骤,直到所有的配料都被用完了或者鍋已滿。

放入烤箱裡烤寬麵條,直到烤寬麵條又熱和又冒泡,大約 40 分鐘。然後20 分鐘后切片。

注: 為切片更好切,前一天烤好寬麵條。吃之前再次加热。我个人更喜歡过夜的烤寬麵條。

Banana Bread/香蕉面包

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My coworker gave me this simple, easy but soooooo delicious banana bread recipe. I hope you all make one because you won’t regret!!!

1/2 cup cooking oil

3 eggs beaten

2 cups flour

1/2 tsp baking powder

1/2 cup sugar

3 ripe bananas

1 tsp baking soda

1/2 tsp salt

Vanilla Extract to taste

3 tbsp milk

*walnuts optional

Grease & Flour your loaf Pan and heat the oven to 350 degrees

Mix oil and sugar together

Pulp the bananas in a bowl until smooth

Add the beaten eggs to the bananas (mix)

Add in oil and sugar(mix)

Add rest of ingredients

Pour mixture into grease pan and bake for 1 hour.

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我的同事給了這個簡單、 容易但又美味的香蕉麵包食譜。我希望你也做一個,因為你不會後悔的!!!
烹調油 1/2 杯
 3 個雞蛋
2 杯麵粉
1/2 茶匙泡打粉
1/2 杯糖
3 成熟的香蕉
1 茶匙小蘇打
1/2 茶匙鹽
香草精的味道
3 汤匙牛奶
核桃 可放可不放
麵包盤用油稍微擦一下和把烤箱加熱到 350 度
把油和糖混合在一起
香蕉泥在一個碗裡攪拌均勻
將打好的雞蛋添加到香蕉 (混合)
添加到油糖中
添加其餘的成分
混合物倒入麵包盤,烘培 1 小時。

Salmon Fish with Garlic sauce/三文魚配蒜茸汁

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1.5 pounds salmon fish

Garlic sauce:

4 tbsp sugar

2 tbsp vegetarian oyster sauce

1 tbsp chicken powder

2 tbsp vinegar

2 tbsp soy sauce

2 tbsp water

1 tbsp minced garlic

Cut the fish into big chunks and marinate with 1-2 tbsp cooking wine, little bit of white pepper, 1/3 tsp salt, a few pieces of shredded ginger for at least 30 minutes.

Coat fish chunks with sweet potatoes starch, ( about ¼ cup). In a skillet add in a few cups of oil for deep fried fish, wait till the oil is hot, add in the fish chunks one by one and deep fry for about 5 minutes. You can add the sauce to the fish right away after you take the fish out of the oil; or dip the fish into the sauce when you are ready to eat.

Hairtail cooking in the same way.  Yummy!!!!/一样的方法炸的带鱼。好吃!!!!!

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1.5 磅三文魚

蒜茸汁:

4 湯匙糖

2 湯匙蠔油

1 湯匙雞粉

2 湯匙醋

2 湯匙醬油

2 湯匙水

1 湯匙切碎的大蒜

三文魚切成大塊與 1-2 湯匙料酒,一點白胡椒、 1/3 茶匙鹽、 幾塊姜絲至少醃30 分鐘。

魚塊用土豆澱粉,(約 ¼ 杯)包裹。鍋內添加幾杯油炸魚,等到油被燒熱时,加入魚塊,炸約 5 分鐘。您可以把鱼捞出后马上添加醬汁或者當你準備吃的時候蘸醬汁。

Shrimp With Mixed Vegetable/什錦蔬菜蝦仁

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½ pound medium sized shrimps
1 medium size green pepper
2 stalks of celery
A few pieces of dried black fungus
A few pieces of dried tofu skin
Soak dried vegetables in water for at least one hour (overnight will be much better) then clean and cut into smaller pieces
Peel and Devein shrimps, then marinate them with a little bit of cooking wine, white pepper, salt and 2 tbsp. sweet potatoes starch for at least 30 minutes.
In a pot bring some water to boil, pre-cook shrimps. When the color turns pink, take out right away.
In a hot skillet, add 3tbsp of oil, add in black fungus, tofu skin and one tsp minced garlic sauté for 5, 6 minutes, and then add green pepper, celery and 1/3 tsp salt continue cooking for 3 minutes. Finally add shrimps and 4tbsp of broth cook for 2 more minutes, season with ¼ tsp sugar and ½ tsp chicken powder.

½ 磅中号蝦
1 中等大小青椒
2 根芹菜
幹的黑木耳幾片
幹的豆腐皮幾片

幹的蔬菜在水中浸泡至少一小時 (过夜會更好) 然後清洗及切成小塊
蝦仁剝皮去肠线,然後用一點點的料酒、 白胡椒、 鹽和 2 湯匙土豆澱粉腌至少 30 分鐘。
在一個鍋裡煮沸些水,預煮煮蝦。當顏色變成了粉紅色,馬上拿出。
熱鑊里加入 3 湯匙油,加入黑木耳、 豆腐皮和一茶匙切碎的大蒜炒 5,6 分鐘,然後添加青椒、 芹菜、 1/3 茶匙鹽繼續煮 3 分鐘。最後加入蝦和 4 湯匙的肉湯煮 2 分鐘,用 ¼ 茶匙糖和半茶匙雞粉調味。