Sweet Rice wrapped In Bamboo Leaves/粽子

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咸粽子:

糯米5 杯

五花肉 切大块20 块

小朵干香菇 20 朵

腊肠 20 块

冻栗子 20 粒

粽叶40 片

大干贝10 粒

糯米, 干贝和香菇洗净分开泡水过夜。粽叶泡水过夜后洗净。

五花肉加料酒,香菇素耗油,鸡精,生抽,五香粉腌渍至少2-3个钟头。

包之前,沥干米里的水,加3大勺的耗油,1小勺的盐,1 大勺的老抽,1小勺的五香粉,1小勺的鸡粉和撕碎的干贝搅拌一下。

如图所示用两片叶子先放米,然后馅料,再加一层米,包好所有的粽子。

高压锅里加水没过粽子大火1个小时。

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Sweet Rice 5 cups

Pork belly cut into large pieces 20 pieces

Small pieces dried mushrooms 20 pieces

Chinese sausage 20 pieces

Frozen chestnuts-20 pieces

Bamboo Leaves 40 pieces

Big dried scallops 10 pieces

Rice, scallops and mushrooms wash and soak in water separately overnight. Leaves soaked in water over night then wash.

Pork marinates with wine, oyster sauce, chicken powder, light soy sauce, five-spice powder for at least 2-3 hours.

Before you start packing, drain the water from rice; add 3 tablespoons of oyster sauce, 1 teaspoon salt, 1 tablespoon dark soy sauce, 1 teaspoon five-spice powder, 1 teaspoon chicken powder and the torn scallops and stir.

As shown in the below pictures with two leaves for one Zongzi, add some rice first, then the filling, then add a layer of rice again, wrapped all the Zongzi.

Use Pressure cooker with water over Zongzi and cook for one hour.

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甜粽子:

糯米2 杯

杂豆+花生1 杯

粽叶10 片

糯米, 花生+豆子洗净分开泡水过夜。粽叶泡水过夜后洗净。

包之前,沥干米里的水,加红糖半杯搅拌均匀

如图所示用一片叶子卷成尖长的形状包好粽子。

高压锅里加水没过粽子大火半个小时。

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Sweet rice 2 cups

Mixed Beans + peanuts 1 cup

Bamboo leaves 10 pieces

Rice, peanuts + Beans wash separately then soak in water overnight. Leaves soaked in water over night then wash.

Before you start packing, drained water from the rice. Add half a cup of brown sugar mix well.

As shown in the pictures below with one piece of leaf roll into long pointy shape to wrap the zongzi

Use pressure cooker with water over the zongzi cook for half an hour.

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水晶粽:

南瓜馅6 粒做法参照:https://caiqinchen.wordpress.com/2014/08/25/chinese-moon-cakes/

8 盎司的西米

粽叶6 片

粽叶泡水过夜后洗净。

包之前西米过水后马上沥干水

如图所示用一片叶子先放西米,然后馅料,再加一层西米,包好所有的粽子。

放普通的锅里水开后煮25 分钟。

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Pumpkin filling 6 pieces please refer to: https://caiqinchen.WordPress.com/2014/08/25/Chinese-moon-cakes/

8 ounces of tapioca pearls

Bamboo leaves 6 pieces

Leaves soaked in water over night then wash.

Soak tapioca in water and drain right away

As shown in the pictures below with one layer of tapioca, then filling, then another layer of tapioca, wrap all of the zongzi.

Cook in boiling water for 25 minutes.

Rolled Grapefruit cake/蛋糕卷

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一直想做蛋糕卷,但又怕做不好所以一直没做。前一段时间看别人做的特别好,又让我心痒痒。于是乎上网狠狠的查了一下,结合了君之和Elmonte的方子做了这款蛋糕卷。

那天买不到橙子只好用柚子,味道有点苦,还是建议用橙子好点。

低筋面粉80克,鸡蛋4个,细砂糖50克(加入蛋清中),细砂糖25克(加入蛋黄中)鲜奶油 一杯, 芒果1/3 切丁

葡萄柚洗干净,切薄片

把葡萄柚放入小锅里,放入1/4杯糖和没过柚子的水,煮约10分钟至柚子皮透明。

把葡萄柚捞起,用厨房纸吸干水分

把葡萄柚放在铺了油纸的烤盘上。

制作分蛋海绵蛋糕

鸡蛋的蛋黄与蛋清分开。盛蛋清的盆必须干净且无油无水。将细砂糖分三次加入蛋清并用打蛋器打发至可以拉出直立尖角的干性发泡状态。
蛋清打发好以后,立刻打发蛋黄。蛋黄加入细砂糖,用打蛋器打发。打发到浓稠、体积膨大且颜色变浅的状态就可以了。
将一小半打发好的蛋清盛入蛋黄碗里。用橡皮刮刀以从底部往上翻拌的方式,将蛋黄与蛋清混合均匀。
混合好后全部倒入蛋清碗里。继续翻拌到完全均匀的状态。一定注意不要画圈搅拌。只要操作正确,此时鸡蛋仍保持浓稠、细腻的乳沫状态,不会发生消泡现象。
低筋面粉过筛后(请在打发鸡蛋前将面粉筛好),全部倒入打发好的鸡蛋里。
用橡皮刮刀从底部往上快速地翻动面糊,使鸡蛋与面粉尽快的混合在一起。这一步请尽快完成。同样要注意,不要画圈搅拌。
将拌好的面糊倒入铺了葡萄柚的烤盘里。放入预热好180摄氏度(355F)的烤箱,中层,烤12分钟左右,烤到表面金黄色出炉。
出炉后,趁热从烤盘里提出来,撕开油纸。

把撕掉油纸的蛋糕放在一张新的油纸上,金黄色一面仍朝上,冷却。

烤蛋糕的时候,把鲜奶油加一大勺糖打发至硬性,放冰箱备用。

奶油铺在蛋糕上,再铺上1/3个切好的芒果顶,把蛋糕卷起来。
卷好的蛋糕,用油纸包好,放入冰箱冷藏半个小时使它定型。然后拿出来切片即可享用。

蛋糕卷

Always wanted to make a rolled cake , but I always thought it would be too hard for me, recently I saw someone else was doing a really good one, so I decided to make one myself. I did a lot of research and finally combined Junzhi and Elmonte’s recipes to make this one.

I couldn’t find orange that day so I had to use grapefruit instead. It tasted a bit bitter; I would recommend using orange.

Cake flour 80 g, 4 eggs, sugar 50 g (Add into egg whites), sugar 25 g (add into egg yolk) heavy cream 1 Cup, mango 1/3 diced

Wash grapefruit, sliced

Put the grapefruit into small saucepan, put into the 1/4 cup sugar and some water enough to cover grapefruit, Cook for about 10 minutes until the grapefruit skin is clear.

Remove grapefruit, use paper towel to drain water out.

Put the grapefruit on the parchment paper inside a baking tray.

Making egg sponge cake

First we need to separate egg yolk from the egg white. The container for egg white must be clean and free of oil and water. Add sugar to egg white in three times and whisk until when you pull the whisk out the end forms a upright pointed dry foam.

Once egg white is done, whisk the egg yolk with sugar until you see thick, fluffy form with a light yellow color.

Add a little less than half of the egg whites into the egg yolk. With the help of a rubber spatula mix from bottom to the top, mixing them evenly.

Then add the mixture all into the rest of egg whites in the bowl. Continue to mix until completely mixed. Be careful not to mix it in circles. If you do it properly, eggs mixture should remain thick and delicate foam.

Cake flour sifted (shift flour before making the egg mixture), pour all flour to the egg mixture.

From the bottom with a rubber spatula to quickly turn the batter, eggs and flour together as soon as possible. Again not circle mixing.

Pour the batter into the baking dish with the grapefruit on the bottom. In a preheated 180 degrees Celsius (355F) oven, middle-level and bake for 12 minutes, or until golden brown.

After the cake fresh out of oven, tear all the parchment paper off the cake.

Leave the cake on a new parchment paper to cool down.

When the cake is baking, add a tablespoon of sugar to the heavy cream whip it with a electronic mixer to solid form.  Leave it in fridge.

Spread the whipped cream evenly on the cooled cake, then add 1/3 diced mango on top of cream, roll the cake.

Roll cake with the parchment paper, refrigerate for half an hour.

Red Wine Oxtail/红酒烩牛尾

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Oxtail 1 pound

One big beefsteak tomato

One medium size yellow onion

1 carrot

Water 1 cup

Red wine 1.5 cup

Thyme 3-5 grams

Cut all the vegetables into big chunks.

In a hot pan, add 2 tbsp of oil, pan fried each side of ox tail until golden brown, set aside.

In the same pan add 2 more tbsp of oil and add onion, carrot and stir fry for a few minute or until onion is tender, add oxtail, tomato, thyme, water, red wine and ½ tsp salt. Bring the whole thing to boil then turn the heat to medium low and simmer for 1.5 hours. I bought oxtail from Chinese supermarket and they were sliced thin. Normal this dish should use the big chunk oxtail, so you should cook a little longer than that.

牛尾

牛尾 1 磅

一個大番茄

一個中等大小的黃色洋蔥

1条 胡蘿蔔

1 杯水

紅葡萄酒 1.5 杯

百里香 3-5 克

把所有的蔬菜切成大塊。

燒熱平底鍋,加入 2 湯匙油,煎每側的牛尾直到金黃,待用。

在 同一鍋中添加多 2 湯匙油加洋蔥、 胡蘿蔔炒幾分鐘或直到洋蔥是变软嫩,加牛尾、 番茄、 百里香、 水、 紅酒和半茶匙鹽。大火煮开後调至文火燉 1.5 小時。我從中國超市買的牛尾巴被切得较薄。正常這道菜應該使用大塊牛尾,所以你應該煮稍長些。

Wild Arctic Surf Clams salad/凉拌北极贝

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这是一道超级好吃又超级简单的菜。非常适合夏天。

芥末酱少许

2 颗蒜头切碎

2大勺生抽

1 大勺糖

1大勺香醋

1小勺芝麻油

1小勺红油

½小勺鸡粉

10个大的北极贝切丝

1条小黄瓜切丝

所以的材料加起来拌一下就可以吃了。

This is a super easy but super yummy summer dish. You should try it.

1/2 teaspoon Wasabi

2 cloves of minced garlic

2 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon balsamic vinegar

1 teaspoon sesame oil

1 teaspoon chili oil

1½ tsp chicken powder

10 large wild arctic surf clams

1 small cucumber shredded

Mix everything together and it is ready to eat.

Cold Noodles/凉皮

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从微信上看到这个食谱,觉得挺好玩的就试作了。感觉很好吃所以要分享。还可以做薄一点应该会更好。

具体制作步骤
第一步:500克面粉、3克左右的盐、适量清水和成比较硬的面团。然后醒发半个小时左右
第二步:开始洗面,其实就是在水里揉面。在盆里放一些水,不要太多,然后将面团放入盆内用力揉。
第三步:揉到水成为白色的面糊,就要将面糊倒到另一个盆中备用,然后往面团中再填一些水继续揉。大概洗个五六遍就可以了。
第四步:将所有洗好的面糊,过两次筛。然后盖好保鲜膜,放进凉箱冷藏沉淀7-8个小时。
第五步:将最后揉出的面筋放进盘里,上火蒸20分钟左右。蒸好后晾凉切块备用
第六步:沉淀好的面糊,要将最上面的水去掉。然后搅拌匀均。
第七步:准备两个平底的盘子,在底部刷一点点油。然后倒一勺面糊进去,再将转动盘子使其匀均的铺在盘中。
第八步:锅中放适量的水,烧开后转小火,将盛有面糊的盘子放进去,小火蒸3分钟即可。在蒸的过程中,要准备另一个盘子里的面糊。
第九步:蒸好后的面皮从锅中取出,迅速放入冷水盆中,让其降温。然后轻轻将面皮揭下来。放面皮的时候,要在每一层抹一点油,防止其粘连。面皮做好晾凉后,就可以切条加调味料拌匀开吃了。
小提示
1、刚开始洗面,前几遍面有些散。不要担心,洗到最后就会洗出完整的面筋。
2、面皮的厚度可以根据自己的喜好来。喜欢厚一点的,就多放一点面糊。
3、好吃的面皮离不开好料。配菜有:黄瓜丝、豆芽、香菜、面筋。调料有:蒜汁、生抽、醋、香料水、辣椒油、香油。我没有放芝麻酱,而是把去皮的油炸花生和熟芝麻擀碎拌到面皮里,味道要比芝麻酱还好哦。
我自己的酱料(1 个人的量):
1 大勺生抽
1大勺香醋
1小勺芝麻油
½ 小勺鸡粉
1.5 小勺糖
白胡椒粉适量
1小勺红油
香菜适量
1条小黄瓜切丝
酥炸花生碎适量

凉皮
1: Mix 500 g of flour and 3 grams of salt into firm dough. Then cover with a damp towel let it stand for about half an hour.
2: Start to “wash” the dough in the water. Put about 1 cup of water every time in a pot, and then knead dough in the bowl.
3: When the water become white batter like milk, poured the water into another container reserve, and then fill more water continue to knead the dough. Repeat it for five or six times.
4: Filter the water batter for 2 times, then cover with plastic wrap, leave it in a refrigerator for about 7-8 hours.
5: Finally steam the leftover gluten for 20 minutes. Cut into strips after cool.
6: Take the batter water out of refrigerator, remove the water on the top then stir well.
7: Get two flat-bottom dishes, brush a little bit of oil at the bottom. And pour a spoonful of batter in, and then turn the plate so it will spread on the bottom of the plate.
8: Put the right amount of water in a pot, bring to boil then steam the plate of batter for 3 minutes. During the steaming process, prepare for another plate of batter.
9: Take the plate out of steaming pot, quickly leave it on the cold water, let it cool. And then take the noodles to another plate. Put a little oil at each level to prevent them stick together. After the noodles cool, you can cut then season to eat.
My own sauces (1 person):
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sesame oil
½ tsp chicken powder
1.5 tsp of sugar
White pepper some
1 tsp chili oil
Cilantro some
1 small cucumber, shredded
Crispy fried peanuts, crushed