双色猪皮冻/Double Colors Pork Skin Jello

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猪皮半磅

水1.5 磅

八角3颗

葱1根

姜片2片

半锅冷水加一颗八角,葱和姜片加入猪皮煮开5分钟。

猪皮拿出来刮光油,拔掉毛后切丝。以皮:水=1:3的比例加2颗八角煮开,马上调成小火煮1.5 个钟头。

在煮好的猪皮汤中加盐,鸡粉和料酒。把汤倒在2个容器中。其中一个加入老抽上色。 放凉后放入冰箱过夜。第二天切片就可以吃了。也可以用生抽,糖,鸡粉,醋和辣油调点酱汁配也很好。

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Pig skin 0.5 Lb

Water 1.5 lbs

Star anise 3 pieces

Scallion 1 piece

Ginger 2 slices

Pour half pot of cold water with star anise, scallion, Ginger and pork skin together and bring to boil and cook for 5 minutes.

Scraping all the fat off the pork skin, also pull all the hair off the skin. With the ratio of Skin: water =1:3 cook it with 2 star anise and bring it to boil then turn the heat to small immediately and simmer for 1.5 hours.

Add salt and chicken powder and cooking wine to the pig skin soup. Pour the soup into 2 containers. Add some dark soy sauce to one of them for color. Let cool and then leave them in the refrigerator overnight. They will be ready to eat the next day. You can also mix soy sauce, sugar, chicken powder, vinegar, and chili oil sauce together as dipping sauce.

糯米藕/Sweet Sticky Lotus Roots

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糯米1 杯

藕两段

糯米洗净泡过夜

藕段洗净去皮。 在藕的靠头部分切一刀, 把浸泡过的米塞进藕中,用根筷子不断的捅一捅米。塞满米后把刚刚切掉的那一头用牙签再固定到藕段上。放在电压锅里加水没过藕,加点红糖(也可不加)煮45分钟。准备吃时,加一杯的水在锅里, 再加1大勺的干桂花,几粒的枸杞和半杯的冰糖煮开;加淀粉水勾芡后倒在切成片的藕上面。

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Sweet sticky rice 1 cup

Lotus two big pieces

Wash rice and soak overnight

Lotus root washed, peeled. Cut the top off one of the ends, put soaked rice inside the Lotus roots, with the help of a chopstick constantly poke the rice make sure all the holes are filled with rice. Use tooth picks to connect the cut off part back to the lotus root. Put lotus inside an electric pressure cooker, add water over Lotus and some brown sugar (or not) and cook for 45 minutes. When ready to serve, add a cup of water in a pot, and add 1 tablespoon of dried Sweet-scented osmanthus, a few grains of lycium barbarum and half a cup of crystal sugar and bring to the boil; add starch water to thicken it and pour over the top of sliced Lotus root.

Seafood Soup/海鲜汤

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大干贝 4颗

虾仁 10 只

鱿鱼1条

鱼肚干 一片 (巴掌大)

蛋白一个

蟹肉条3 根

发菜少量

鸡汤 2 夸脱

鱼肚泡水几个小时泡发后一天换水几次, 隔天在水中煮开后马上关火,捞出切丝,备用。

干贝也泡水过夜。

把所有材料都切成丝。

鸡汤加泡发的干贝,发菜先煮开后中小火煮10 分钟, 加入蟹肉条和鱼肚, 汤开了就加入淀粉水勾芡到你喜欢的稠度,最后加入虾和鱿鱼,盐,白胡椒粉和一点老抽调色加调味。2,3分钟后关火。

Dreid scallop 4 pieces

Medium shrimp 10 pieces

Squid 1 whole one

Dried fish stomach 1 piece(palm size)

Crab meat stick 3 sticks

Chinese hairy seaweed  small amount

Chicken broth 2 quarts( salt free)

Soak dried fish stomach in water over night and change the water a few times a day. the next day cook the fish stomach in water until the water is boil, turn off the heat and shred it when it is not hot.

dried scallops soak in water overnight too.

All ingredients need to be shredded.

Add chicken broth, soaked scallops and Chinese hairy seaweed together and bring to boil then cook with medium low heat for 10 minutes, add crab meat and fish stomach, when boil again adding starch water to thicken to the consistency you like. Add shrimp and squid, salt, white pepper and 1 tbsp dark soy sauce. Cook 2, 3 more minutes then turn off the heat.

凉拌莴笋/Cold Lettuce Salad

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莴笋去皮,红葱头去外皮洗净

莴笋切丝

切好的莴笋放一小勺盐,拌匀腌制30分钟

腌好的莴笋丝挤干水份

锅烧热,下油,下红葱头小火慢炸至黄。 沥去葱渣,盛出葱油备用

白醋、少量盐、白糖及少量凉开水调成汁,倒入调好的汁水,淋上葱油拌匀即可。

Peel lettuce and shallots too and wash

Shred Lettuce

Add pinch of salt to lettuce, mix well marinade for 30 minutes

Drain water from lettuce

Heat up a skillet with some oil and cook slowly with the shallots until shallots turn yellow. Separate the dried shallots and oil.

Mix white vinegar, a pinch of salt, sugar and a small amount of cold water together; pour the sauce over the vegetables, topped with shallot oil.

Braised Pork With Preserved Red Tofu Sauce/南乳扣肉

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五花肉1000 克

梅菜2 杯

芋头 1.5 磅

南乳3 块

南乳汁 3大勺

蚝油 3大勺

生抽4 大勺

白糖2 大勺

水1杯

蒜头4 颗

料酒2大勺

我本来是要煮梅菜芋头扣肉的,一早把梅菜也泡好了,结果突然改变主意去买了南乳要做南乳扣肉。因为已经泡好了梅菜,所以索性把梅菜也放了进去。所以这道菜更因该叫做南乳梅菜芋头扣肉更贴切。

把以上除肉和菜以外的材料放碗中调开,备用。

梅菜切小泡水隔夜洗净后加少许油炒好加少许盐糖调味。(味道要很淡)

把五花肉对切,冷水入锅加两片姜两颗八角大火煮开后中小火煮半个钟。

用叉子在皮上扎些洞,抹层老抽上色。晾干。

不粘锅中加1/2杯油,肉皮朝下放入锅中。马上盖上盖子,油炸5-7分钟或到锅中不在有很大的动静。

五花肉放入冷水中浸泡大概45分钟到皮起泡。

五花肉泡水时,芋头切厚片后油炸。

五花肉捞出切成跟芋头一样的厚片,和芋头错开码在碗里。

把调好的酱汁淋在肉上。我是分开碗做了两份这次。接着把梅菜放在肉上。

水开后放入锅中隔水用中火蒸2个钟头。

吃时拿个盘子盖住肉后倒扣过来,把酱汁倒出来煮开,加点淀粉水勾芡后倒回肉上。

如果只做南乳扣肉的话酱料要少放一点要不会太咸。

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Pork belly 1000 g

Taro 1.5 pounds

Chinese preserved vegetable 2 cups

Sauce:

Chinese preserved red tofu 3 pieces

Juice of preserved red tofu 3 tablespoons

Oyster sauce 3 tablespoons

Soy sauce 4 tablespoons

Sugar 2 tablespoons

Water-1 cup

Minced Garlic 4 cloves

Wine 2 tablespoons

I was supposed to cook preserved vegetable taro with pork, so I prepared the vegetable beforehand, but then I changed my mind; I bought preserved red tofu to make braised pork with preserved red tofu; but since I already have the vegetable ready, I just simply added the vegetable to the dish too. So this dish should be called Braised pork with preserved vegetable in preserved red tofu sauce.

Mix above ingredients for sauce in a bowl and mix well, and set aside.

Stir fry vegetable with a little oil and a pinch of salt and sugar. (Make sure it is very lightly spiced)

Cut pork into 2 big pieces, add pork to the cold water and boil with two slices of ginger and two pieces Star anise, after the water boils, cook with low heat for half an hour.

Poke holes on the skin side of the pork with a fork, pain the skin with dark soy sauce, let dry.

Heat up 1/2 cups of oil in a nonstick skillet, put pork with skin side down . Immediately cover the lid, cook for 5-7 minutes.

Soak the pork in cold water for about 45 minutes until skin is blistering.

While the pork is soaking in water, cut taro into thick slices then deep fry.

Pork cut into same thick slices like taro, then arrange pork and taro in a bowl.

Pour sauce over the meat. (I made two separate bowls.) Then put vegetable on top of the meat.

Steam the dish over boiling water with medium heat for 2 hours.

Cover the meat with a plate when ready to serve, flick over the dish into the plate, then pour the sauce to a separated cooking pan, bring it to boil, and then add some starch water to thicken it up then pour it back to the meat.

If you only make braised pork with preserved tofu sauce, make sure use less sauce, otherwise it is going to to salty.