Month: February 2016

汉堡包/Hamburger

/ CaiQinChen / 1 Comment

 

IMG_2664

牛肉碎 20 盎司

番茄8片

生菜4 片

切达干酪丝4 盎司

汉堡包 4 个

蘑菇 7 盎司

汉堡包做法：

我用了之前做面包的方子做了汉堡包， 非常成功。我用一半的量做了4个包。

https://caiqinchen.wordpress.com/2016/02/16/%E9%9D%A2%E5%8C%85home-made-bread/

IMG_2660

牛肉加奶酪丝，1茶勺盐，1 茶勺黑胡椒，2 汤勺Worcestershire 汁均匀拌好，分成4等分，做成中间凹下去的薄饼状。

用桌面式小烤炉烤汉堡牛肉大概3-4分钟，看你要牛肉几成熟。

在一炒锅里放1汤勺的油，加入切片的蘑菇炒几分钟，加一点的盐和黑胡椒，放1汤勺的half and half， 备用。

把汉堡包切半， 在底下那块包上抹些mayonnaise, 放上2片番茄，一片生菜，牛肉，最后加蘑菇。

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Ground beef 20 oz

Tomato 8 slices

Lettuce 4 slices

Shredded cheddar cheese 4 oz

Hamburger buns 4

Mushrooms 7 oz

I used my bread recipe to make my own hamburger buns, and it was very successful. I used half the ingredients to make 4 buns.

https://caiqinchen.wordpress.com/2016/02/16/%E9%9D%A2%E5%8C%85home-made-bread/

Add shredded cheddar cheese, 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons Worcestershire sauce to beef, mix well and divide into 4 equal portions, make a 2 inch wide indentation in the center of each patty to prevent the burgers from bulging when gilled.

Grill beef Patties with desktop small electrical griller for 3-4 minutes.

Put 1 tablespoon of oil in a wok, add sliced mushrooms Sautee for a few minutes, add a little salt and black pepper, 1 tablespoon of half and half, and set aside.

Burger cut in half, on the piece at the bottom put some mayonnaise, place 2 slices of tomato, one slice of lettuce, then beef add mushrooms.

Scallion Pancakes/葱油饼

/ CaiQinChen / Leave a comment

IMG_2630

最近迷上葱油饼，所以搜集了很多食谱准备一一做过。今天这一款是发酵类的。是从网上搜来的盈盈的食谱。

原帖在此： http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

2 cup 中筋面粉

1 cup 温水

1 tsp 糖

1/8 tsp 盐

1/2 tsp 泡打粉

7 克酵母 （Active dry Yeast)

 

4-5 根葱切葱花

2 tbsp 葱油

1 tsp 盐

1/4 tsp 五香粉

1/4 tsp 花椒粉

1 tbsp 白芝麻

3-4 tbsp 食油

  1. 把所有第一部分面团的材料混合均匀，揉成一个软面团。盖上盖子/布发酵成两倍大。大概45-60分钟。
  2. 把面团擀薄片，抹上葱油，均匀地撒上五香粉和花椒粉，盐和葱花。
  3. 然后由上至下的卷起成长条状，切3份，由切面处压下成一坨。轻轻擀开成一个圆饼。
  4. 撒上芝麻，稍微压压，把芝麻压入饼里，这样比较不容易掉。
  5. 冷锅里均匀的倒入 1.5-2 tbsp的食油，把擀好的面饼放入锅内。
  6. 二次发酵10-15分钟，这个步骤很重要，这样做出来的面饼更软宣，更好吃。
  7. 10-15分钟后，上炉子，加盖中小火，不必预热锅子，直接烙6-7分钟，边上开始有点金黄色的时候，翻面 。不必加盖，再烙5分钟，成金黄色即可。看你家锅子的厚度调时间。我今天用不同的锅子时间不一样。

如果做有肉馅的，在擀成片加葱花时就加肉。个人更喜欢有肉的。

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pt2016_02_27_16_33_08

Recently I am crazy about scallion pancakes, so I collect different recipes. Today I tried one that needs to be fermented. The recipe was found online.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

Part 1

2 cups all-purpose flour

1 cup warm water

1 tsp sugar

1/8 tsp salt

1/2 tsp baking powder

7 grams of yeast (Active Dry Yeast)

 

Part 2

4-5 scallions

2 tbsp Scallion flavored oil

1 tsp salt

1/4 TSP five-spice powder

1/4 TSP Paprika pepper powder

1 tbsp white sesame seeds

3-4 tbsp cooking oil

 

  1. Mix all the ingredients from first part for dough, and knead into soft dough. Cover and let rise into twice the size. About 45-60 minutes.
  2. Roll the dough into a big thin slice, cover with scallion oil, evenly sprinkle five-spice powder and paprika pepper powder, salt, and chopped green onion.
  1. Roll it up from top to bottom, cut into 3pieces, press down from the cut side into a pile. Gently roll out into a round cake.
  1. Sprinkle with sesame seeds, and press down with a little pressure so the Sesame seeds will stay on
  2. Pour 1.5-2 tbsp cooking oil evenly into a cold Pan, roll the dough into it.
  1. Let stand with cover on for10-15-minute, this step is very important, so the pancake will be soft when it is ready.
  2. 7.10-15 minutes later turn the heat on without preheating the pot, pan fry with medium low heat for 6-7 minutes, and turn the side when it starts to get a little gold on the side. Pan Fry for 5 minutes for the other side or until golden brown. The actual time will vary depends on the thickness of the pot in your family. I used different pans today so the cooking time was different.

If you love meat like me, add flavored ground meat when you roll out the dough for scallion. I personally prefer meat pancakes.

 

Crab With Egg/蟹抱蛋

/ CaiQinChen / 1 Comment

IMG_2992

活蟹2 只

雞蛋2 顆

姜片2 片

蔥1 條

雞蛋加少許白胡椒粉，1/4小勺鹽打勻備用。

蟹洗乾淨，切小塊備用。

鍋中加3大勺油加入姜絲，蔥白炒出香味加入蟹炒2分鐘，加入1/4小勺鹽炒勻。 蓋過鍋蓋煮3-4分鐘。

把蛋液均勻的倒在蟹上面等蛋液差不多凝固了翻個面。 加入2大勺的福建老酒，撒上蔥花就可以出鍋了。

IMG_2598.JPG

2 Live crabs

2 eggs

2 slices of ginger

1 Scallion

Beat the eggs with a pinch of white pepper, 1/4 teaspoon salt, set aside.

Crabs washed, cut into small pieces and set aside.

Add 3 tablespoons oil to a skillet, add ginger, white part of scallion stir-fry until you smell the aroma; add crab stir-fry for 2 minutes, add 1/4 teaspoon salt and stir well. Cover the skillet and cook for 3-4 minutes.

Pour egg mixture evenly over the crab wait until the egg is almost solid and turn the side. Add 2 tablespoons of fujiang cooking wine, sprinkle with chopped green scallion and it is ready to serve.

 

面包/Home Made Bread

/ CaiQinChen / 4 Comments

 

IMG_3252

前一段时间在文学城看到这个食谱，试了一下非常好。有点店里买的感觉。赶紧跟大家分享一下。

原帖在这： http://blog.wenxuecity.com/myblog/8387/201112/11436.html

1
1¼ 杯低脂温牛奶；（1¼ cup warm milk） 放微波炉里加热40秒至温。
1/4 杯温水；（¼ cup warm water ）
一个鸡蛋；(1 egg )
¼ 杯奶油；（¼ cup butter ) 室温成条的奶油，用半条的量。
半袋香草味儿布丁粉；（½ package (96g) vanilla instant pudding mix ）
4 杯高精面粉；（4 cup bread flour ）
4 汤勺糖；（4 tbsp sugar ）
半茶勺盐；（½ tsp salt ）
2 茶勺酵母粉；（2 tsp yeast ）

2
一个鸡蛋的蛋黄和一点点蛋白，搅拌均匀，留做刷面包表面用

一汤勺蜂蜜加一茶勺水和均 = 蜂蜜水备用

操作方法：
1. 将以上1的材料，都按顺序放入面包机里，再将面包机设为发面的dough功能档，启动揉面发面档
2. 发面程序结束后将面团倒在撒了些干粉的面板上，先对半切开，再计划做出多少个小面包，把面分成小面团，整型成想要的成品样式，摆进烤盘放进亮灯的烤箱二次发酵 。
3. 30分钟至一小时的时间，看面包坯子发起将其拿出，将烤箱预热350度
4. 开始给面包刷蛋黄液，（蛋黄里加一点蛋白调成蛋黄汁）撒芝麻，将面包胚盘放入烤箱中层，烤约 15-20 分钟至表面金黄即可。
6. 面包烤出来后，要趁热在面包的表面刷一层蜂蜜水，这样能保持面包长时间的柔软和湿润。

我也做了一些其他口味的。 如果做咸味的面包，糖用一半就够了。

 

 

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Here is the original recipe: http://blog.wenxuecity.com/myblog/8387/201112/11436.html

1

1 ¼ cups of low-fat milk, put it in the microwave for 40 seconds to warm it up

1/4 cup of warm water

1 Egg

¼ Cup butter at room temperature

Half a bag of instant vanilla pudding powder (48g)

Bread flour 4 cups

4 tbsp sugar

½ teaspoon salt

2 teaspoons yeast

2

One egg yolk and a little bit of egg white, stir, to brush the bread

A tablespoon of honey and a teaspoon of water

Direction

  1. Put all the ingredients from 1 into the bread machine with the sequence of bread machine, bread machine set to dough, start kneading the dough
  2. After the dough is ready knead it with some sprinkled flour. Cut according to how many rolls you plan to make. Line up in the baking sheet and leave it in the oven with the light on for secondary fermentation.
  3. After 30 to 60 minutes, take it out of oven, Preheat oven to 350 degrees
  4. Brush the bread with egg. Bake it on the second rack for 15-20 minutes until surface is golden brown.
  5. When the bread is fresh out of oven, brush the surface of the bread with a layer of honey water, this will keep the bread soft and moist for a long time.

You can also make all different flavors or shapes using this recipe. If you are making savory flavor, use half of the sugar.

姜撞奶/Ginger Milk Pudding

/ CaiQinChen / Leave a comment

IMG_2394

姜撞奶是一道很健康好吃的甜点，特别是炎炎夏日。

牛奶2 杯

姜 2 片

姜剁成茸，挤出大约1茶勺半的姜汁。

牛奶煮到冒泡泡（别煮开了）就关火。把牛奶拿高倒到放了姜汁的碗里， 然后再倒回到煮牛奶的锅里。这样来回的倒10次，注意要拿高倒下来。把姜奶倒到容器中，放凉后放冰箱冻几个小时到凝固。如果喜欢甜一点的，可以在煮牛奶的时候根据自己喜好加糖。

This is a very health desert. I love it so much especially in summer time.

Milk 2 cups

2 slices of ginger

Mince ginger and squeeze about 1.5 teaspoon ginger juice out.

Cook milk until bubbling (do not boil), remove from heat. Pour milk into ginger juice bowl, and then pour back to the pot that used to cook milk. Repeating this 10 times, make sure to pour milk from a higher position. Pour all the milk into a container, cool, and then refrigerator it for a few hours to set. If you like it sweet, you can add sugar according to your own preferences when you cook the milk.

小笼汤包/Mini Soup Buns

/ CaiQinChen / Leave a comment

IMG_2548

皮

高精面粉 2 杯

热水1 杯

盐1/2茶勺

油1 汤勺

肉馅

猪肉糜300 克

生抽2汤勺

老抽2 汤勺

葱花4汤勺

糖2汤勺

料酒2小勺

麻油1小勺

地瓜粉2大勺

 

皮冻 200 克

https://caiqinchen.wordpress.com/2016/02/09/%E5%8F%8C%E8%89%B2%E7%8C%AA%E7%9A%AE%E5%86%BBdouble-colors-pork-skin-jello/

把肉料全放一起向一个方向搅几分钟，把皮冻切碎加入肉料中搅拌好。放冰箱冻个个把小时。

把皮的料放一起，慢慢加入热水， 用筷子搅成絮状后揉成团放碗中用塑料薄膜盖起来醒10分钟。拿出来揉5分钟，再醒10分钟，再拿出来揉5分钟。最后再醒10分钟。

把面团切成大小相同的28个小剂子。像擀饺子皮一样擀成外薄内厚的皮，包入肉馅，我的褶子大概15-20个。把小笼汤包放在铺了烘烤用的蜡纸的蒸笼中，每笼7个。

水开后放入大火蒸8-10分钟就可以了。最好马上吃，要不然的话皮冷了很硬。调个香醋加姜丝一起吃更妙。

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Skin

High fine flour 2 cups

Hot water 1 cup

Salt 1/2 teaspoons

Oil-1 tbsp

 

Meat

Ground Pork 300 g

Light Soy sauce 2 tablespoons

Dark Soy sauce 2 tablespoons

Green Onion 4 tablespoons

Sugar 2 tbsp

Cooking wine 2 tea spoon

Sesame oil 1 teaspoon

Potato flour 2 tbsp

 

Pork skin jelly 200 g

https://caiqinchen.wordpress.com/2016/02/09/%E5%8F%8C%E8%89%B2%E7%8C%AA%E7%9A%AE%E5%86%BBdouble-colors-pork-skin-jello/

Mix all ingredients for meat together in one direction for a few minutes, add chopped pork skin Jelly in and stir well. Leave in refrigerator for an hour or two.

Put all ingredients for skin dough together and add the hot water slowly and stir with a pair of chop sticks, fold everything together and cover with a plastic wrap let stand for 10 minutes. Knead the dough for 5 minutes, and then stand for another 10 minutes, knead for 5 more minutes. Finally stand for last 10 minutes.

Cut the dough evenly into 28 pieces. Using a rolling pin and roll them just like how we do dumpling skin to thinner on the edge of the skin. Put a small amount of meat on the center of the skin, I fold each skin about 15-20 times to make them look beautiful. Put 7 buns inside the bamboo steamer which already covered with parchment paper.

Steam over boiling water with high heat for 8-10 minutes. For best taste better eat right away, otherwise the skin will get harder when they are cold. Eaten with balsamic vinegar and Ginger sauce is recommended.

炒豆苗

/ CaiQinChen / Leave a comment

IMG_2450

豆苗1 磅

培根 5 片

青江菜5 根

金针菇 半包

豆苗拣去老的，洗净。青江菜洗净对半切开，过滚水马上拿出， 备用。

培根对半切断，每段都包少量的金针菇。大火隔滚水蒸6，7 分钟。

在一盘四周，用青江菜和包了金针菇的培根错开摆好。

热锅中加3大勺的油，加入豆苗快炒几分钟， 加盐，料酒和鸡粉调味。盛到盘中央。

Pea sprout 1 pound

Bacon 5 pieces

Chinese baby bak choy 5 pieces

Enoki mushrooms ½ bag

Pick the Pea sprout and wash.

Also wash bak choy and cut in halves, cook in boiling water and take them out immediately, and set aside.

Cut the bacon in half, get small amount of mushrooms then wrap with one piece of bacon. Then steam them over boiling water in high heat for 6, 7 minutes.

Use bacon wraps and bak chop to decorate a round plate.

Add 3 tablespoons oil in a hot wok, add pea sprouts and garlic and stir-fry for a few minutes, add salt, cooking wine and chicken powder to season. Place it in the center of the plate.

Crab Over Sticky Rice/糯米蟹

/ CaiQinChen / 2 Comments

img_4615IMG_2434

糯米3 杯

温哥华大蟹 1 只

干冬菇 几朵

腊肠 2 根

五花肉 少量

干贝 3颗

荷叶1 大片

干红葱头 2 大勺

糯米洗净泡水过夜。冬菇，干贝也洗净泡水过夜。荷叶泡水过夜。

五花肉和腊肠切小丁，冬菇和干贝切丝备用。

糯米隔水蒸熟备用。

不粘锅中下4大勺的猪油加热，放五花肉，腊肠，冬菇和干贝炒3，4 分钟，加入糯米， 加2大勺蚝油，1大勺酱油， 2大勺料酒，少量的鸡粉炒匀。

在一竹蒸笼中铺上荷叶，把炒好的糯米饭放入。在米饭上放入切好的蟹，在蟹上放2片姜，盖上蟹壳。把荷叶的边包上来后盖上蒸笼盖子。

大火放入滚水锅中蒸15分钟。吃时撒入干葱头，葱花。

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Sticky rice 3 cups

Vancouver crab 1

Dried Mushroom a few pieces

Chinese Sausages 2 pieces

Pork belly 2 Oz.

Dried Scallops 3 pieces

Lotus Leaf 1

Dry shallots 2 tablespoons

Wash rice, soak in water overnight. Also wash Mushrooms, scallops then soak in water overnight. Lotus leave soak in water overnight too.

Dice pork and sausages into tiny pieces. Shred mushrooms and scallops and set aside.

Steamed rice over the boiling water for 15-20 minutes and set aside.

Heat up a nonstick skillet add 4 tablespoons of pork fat, add pork, sausage, mushrooms and scallops stir fry for 3, 4 minutes, add rice, add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 2 tablespoon cooking wine, a small amount of chicken powder and stir well.

Cover a bamboo steamer with the lotus leave, put rice in it. Place chopped crab pieces over the rice, place 2 slices of ginger over the crab, then cover the crab with the crab shell. Wrap everything with the lotus leave then cover the steamer lid.

Steam it over boiling water with high heat for 15 minutes. Sprinkle dried shallots and fresh scallion when serve.

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糟卤鸡腿/Chicken Leg with Pickle Sauce

/ CaiQinChen / Leave a comment

IMG_2407

大鸡腿2 个

糟卤半瓶

鸡腿去骨用棉线扎起来成筒状，上锅大火蒸15分钟或用筷子插入鸡肉流出的水是清的没有血水为止。

煮好的鸡腿放凉，倒入糟卤没过肉隔天切片就可以吃了。

IMG_8095

2 Large chicken legs

Superior Pickle sauce half bottle

Cut the bone out of the chicken legs, use cotton thread roll them up into a tube-shaped, Steam over high heat for 15 minutes or insert a chopstick into it and the water is running clear with no blood.

Let chicken cools down, pour pickle sauce to cover the meat and they can be eaten the next day.