Paella /西班牙海鲜饭

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Ingredients:
3 cups broth
1 tsp thread saffron
8 pieces mussels
1 dozen medium size shrimp
1 large squid
5 oz. Chorizo
6 pieces big scallops
2 cloves garlic, minced
1 tsp sweet smoked paprika
3 tbsp olive oil
1/2 large onion, chopped
2 shallots chopped
1 roasted green pepper, finely chopped
½ large tomato, chopped
2 cups regular round short grain rice
Preparation:
Heat the broth in a large pot. Stir in saffron.

Peel and devein the shrimps, cut squid into thin shred then Pat them dry with paper towels. Sprinkle with salt and one TBSP white wine and let sit 10 minutes.
In a separated pan, add ¼ cup of white wine, clams and mussels cook until mussels are opened, reserve.
Heat 3 tbsp of oil, add chorizo, onion, shallots and bell pepper to pan and cook until the vegetables are tender about 5 minutes.

Raise heat, add tomato and cook until it becomes sauce- like about 3-5 minutes. Pour in broth and bring it to boil. Add the rice evenly across the pan. Stir in paprika, salt and black pepper for taste, give a good stir.

Do not stir after this point. Turn the heat low and continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice for about 15 more minutes.
Arrange shrimp, scallops, and shredded squid over the rice. Cover and continue cooking for 10 to 15 minutes until everything is done. Remove pan from the heat add mussels and cover. Let stand for 10 minutes.

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主要成份:
3 杯高湯
1 茶匙藏紅花
8只貽貝
12只 中号蝦
1 条大魷魚
5 盎司香腸
6 只大扇貝
2 瓣大蒜,切碎
1 茶匙香薰制辣椒粉
3 湯匙橄欖油
1/2 個大洋蔥,切碎
2个小红葱,切碎
1 只烤青椒,切碎
½ 個大蕃茄,切碎
2 杯 黄国宝米

做法:

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大锅中热高汤,拌入藏紅花。

虾去虾线,鱿鱼切丝用厨房纸擦干。灑上鹽,一大勺白酒腌10 分鐘

在一個平底鍋里,加1/4杯白葡萄酒和 貽貝煮至貽貝开了口关火。 備用。

熱 3湯匙油,加入香腸、 洋蔥、蒜头和青椒到锅里炒等到蔬菜軟化大概5分钟。

开大火、 加番茄一起烹煮,直到它成為醬汁狀,3-5 分鐘。倒入高湯和煮貽貝的酒水(一共3杯)煮至沸騰。

在鍋裡均勻地撒入大米。拌入辣椒粉,鹽和黑胡椒粉调味道。现在开始不可以搅拌了。开小火,繼續煮至飯不再是汤水狀但仍有足夠的汤汁繼續煮米飯 約 15 分鐘。如果需要,添加額外的高汤。

在米饭上排起蝦、 扇貝、 魷魚絲。盖盖子再煮10-15 分鐘,直到飯熟透熄火加入貽貝加盖静置 10 分鐘。

 

Octopus Balls/章鱼烧

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Cake flour 100 g

Octopus 80 g

2 eggs

Water 1 cup

6 medium size shrimps

Green peas 32 pieces

Scallion 2 TBSP

Red sushi ginger some

 

Direction:

Red ginger, scallion chop really fine

Shrimps peel and devein and each cut into 3 pieces

Octopus cut into small pieces and cook in boiling water for 15 minutes. Set aside .

Pour 1 cup of water that used to boil Octopus to flour, add egg, 1/4 teaspoons of salt, 1/4 teaspoons chicken powder and mix well.

Spray some oil on the octopus grill pan when heat up on fire, drop a little bit of the flour mixture to the pan, if it starts jumping and making a loud noise then it is ready. Pour the flour mixture into the pan. Only pour enough to cover the holes do not over fill them.

On each holes put one piece of shrimp, one pieces of Octopus, two pieces of peas, sprinkle a little bit of scallion, red ginger. Use a bamboo stick to turn 90 degrees when the bottom is solidified, and add a bit of flour mixture to the free space.

2-3 minutes later turn the entire Octopus balls over, this time make sure push all the  extra parts  to the bottom so the balls will look round and pretty. Turn down the heat when doing this part. And turn the heat back on when this is done.

Continue to grill for 3-4 minutes, turn the Octopus balls in different angles to make sure they are Golden brown on each side.

Put the Octopus balls on a plate, pour some Okonomi Sauce, Japanese mayonnaise and sprinkle some shredded dried seaweed, dried bonito shavings over the balls.

 

 

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pt2016_05_08_00_08_43

低粉 100克

八爪鱼 80 克

鸡蛋 2个

水 1杯

中号虾6只

青豆 32粒

青葱 2根

寿司红姜 少许

做法:

红姜,青葱切细丝

虾除壳去线 每只切成3 块

八爪鱼切小块后在滚水中煮15分钟后捞起。

拿1杯煮八爪鱼的水加入粉中,加鸡蛋,1/4茶勺的盐,1/4茶勺的鸡粉搅拌均匀。

把章鱼烧的盘子放火上加热时喷一点的油在上面, 先挑一点的浆在盘子上试一下火候,会马上吱吱响时就可以把浆倒入盘中凹槽里,第一次倒时倒刚刚满就好了,不要漫出来

在每一个凹槽中都放一片虾,一块八爪鱼,俩颗青豆,一点葱,红姜,烧到底部凝固时用竹签挑起到90度再加一点浆到凹槽处空余出的空间

烧2-3分钟后就把章鱼烧整个翻过来,这个时候要注意要把多余的部分全部塞到底下去章鱼烧才会圆滚滚好看。 做这部份时把火调小。全部翻个后再把火调大。

再烧3-4分钟就差不多了。 要把章鱼烧多转几圈保证每一面都金黄好看。

把章鱼烧排在盘子里, 浇点Okonomi Sauce, 日本的蛋黄酱,撒点紫菜丝,柴鱼片就可以吃了。

Fish Ball Soup/鱼滑汤

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马鲛鱼肉1000克

蛋 2 个

地瓜粉1杯

姜蓉 1大勺

水1/4 杯

盐1茶勺

鸡粉 1茶勺

白胡椒粉 1茶勺

把鱼肉剁碎后放一个大盆里,用檊面杖的一头来捣鱼肉大概30分钟

加入鸡蛋,水和盐搅拌均匀后继续捣大概15分钟

加入地瓜粉, 姜蓉,鸡粉,胡椒粉继续捣10分钟

如果喜欢还可以把香菜切碎后加入到打好的鱼茸里,更香。 爱吃福州鱼丸的买点碎肉包进去就是福州鱼丸了。

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鱼汤做法:

烧开一小锅水, 把鱼浆用汤勺舀出小块的放滚水中煮3-5 分钟后捞出

另一锅中烧开一些高汤,把煮好的鱼滑放入高汤中加一点盐,醋,白胡椒粉,香菜调味就好了。

那天在做了一半以后觉得用檊面棍来捣太累人了,所有在加了鸡蛋后就用手动搅拌器来搅了, 效果很好。 所以如果你怕累的话就试试用搅拌器来做好了。

Mackerel fish 1000 g

Egg 2

Potato flour 1 cup

Ginger 1 tbsp

Water ¼ cup

Salt 1 teaspoon

Chicken powder 1 teaspoon

White pepper powder 1 teaspoon

 

Cut fish really fine and put it in a large bowl, use one side of a rolling pin to punch the fish for about 30 minutes

Add eggs, water and salt to mix well and continued to pound for about 15 minutes

Add sweet potato starch, ginger, chicken powder, white pepper continue to pound for 10 minutes

If you like you can also add finely chopped cilantro to the fish paste for more flavor. If you like Fuzhou fish ball, wrap the ground meat inside the fish paste, and it will be even better.

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Fish soup direction:

Boil a pot of water, use a spoon to spoon out some small amount of fish paste and cook in boiling water for 3-5 minutes.

In a saucepan, bring some stock to boil, add the cooked fish pastes with a little bit of salt, vinegar, white pepper, cilantro for taste.

 

Tip: half way through the process that day, I feel it was too much work to use the rolling pin so I used electronic mixer instead after I added the eggs, it worked really good. So if you don’t want to get really tired, go ahead and use electronic mixer.

Indian Butter Chicken/印度奶油鸡

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I always wanted to cook Indian dishes, but they all seem so complicated to me with so many spices. Finally one day I decided to try this butter chicken when I saw it. The original recipe doesn’t have potatoes, I added it because I love it, so I adjusted the ingredients a little bit. Thanks to 盈盈. This dish is so flavorful and full of wonderful aroma from all the spices used.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102w5q8.html

Ingredients:
1.5 Lbs. boneless Chicken thighs (cubed to about 1×1 inch)
6 medium size very ripe tomatoes
1/2 stick of Butter
2 green chilies
4 inches of Cinnamon Sticks
3 bay leaves
2 tsp of Kasoori Methi (dried Fenugreek leaves)

4 medium size potatoes( each cut into 6 big pieces)

For Marination:
2 tbsp Tandoori Masala
2/3 cup of plain yogurt
1 tsp of salt

Seasoning;
2 tsp of Ketchup
1 cup of Heavy cream
Salt to taste (about 1tsp)

  1. Clean and marinate the chicken pieces with all ingredients listed under for marination for about an hour. Overnight works better.
  2. The second day, preheat oven to 450F (230C) ,spread the chicken pieces over an oiled cooking pan. Bake for 5 minutes, turn the chicken pieces, and bake for another 5 minutes. Let it sit in the oven while you prepare the sauce.
  3. As you place the chicken in the oven, start preparing the butter sauce. Blend together 6 medium size tomatoes.
  4. In a cooking pan, melt the butter; add cinnamon stick, bay leaves and green chillies. Stir for a couple of minutes, then add the blended tomatoes and potatoes.
  5. Continue cooking until oil separated at the edge, add the kasuri methi, stir well, and cook for another few minutes.
  6. Pour in heavy cream and all seasonings, stir well.
  7. Pour the butter sauce with potatoes over to chicken pieces, bake the dish at 380F (195 C) for about 15 minutes.

 

材料:
1.5 磅 去骨去皮的鸡腿肉,切成块状
6 只 熟透的中型番茄
3 大勺的 Butter/黄油
2 只 朝天椒
2 段 桂皮

3片桂叶
2 小勺 干葫芦巴叶

4只中号土豆

2大勺 Tandoori Masala
2/3 杯 酸奶/Plain Yogurt

1小勺食盐

2小勺 番茄酱/Ketchup

1杯 奶油/Heavy cream
食盐适量
1.首先前一晚把鸡肉洗干净,切块然后加入1小勺食盐,还有Tandoori Masala,酸奶杯腌一个晚上。

2.第二天,把烤箱预热到450F (230C),预热的时候在一个烤盘上刷上食油,然后把鸡肉摊开在烤盘上。先烤五分钟, 然后翻面再烤五分钟,然后把烤好的鸡肉放到一个烤盆里备用。

3.一边烤鸡的时候就可以开始准备奶油酱. 先把番茄放搅拌机里搅拌成糊.

4.然后锅里小火融化黄油,加入一段桂皮、切段的辣椒爆香一下。然后把搅拌好的番茄糊倒入, 加入切块的土豆,煮滚。

5.然后转小火。直到番茄糊边上看见泛出红油,颜色变深了,就加入葫芦巴叶。

5.再煮一下,然后让番茄糊稍微冷却,把桂皮和桂叶取出。

6.倒入Heavy cream、食盐适量和番茄酱。

7.在烤好的鸡肉上倒上奶油酱和土豆块。然后烤箱预热380F (195C),烤15分钟即可了。

 

Chicken Mushroom Noodles Soup /小鸡炖蘑菇

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前几个礼拜去外面吃了东北菜, 对小鸡炖蘑菇特别情有独钟。虽然吃的是带汤的鸡肉,但 他们家的鸡肉很入味, 我就一直琢磨着怎么才可以把鸡煮的这么好吃。 昨天我的好朋友来看我 带来了一只她自己家里养的鸡。 这下我就赶紧去实验一下小鸡炖蘑菇。 我觉的把鸡肉先腌一下再煮可能会让鸡肉好吃入味。还有在加水之前要焖煮到味道进到鸡肉里后再加水也很重要。 今天的这道菜真的是好吃到没朋友。

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鸡肉1磅

干茶树菇 40克

红薯粉丝 4盎司

姜 2 片

八角 1颗

葱一根

干辣椒 1个

蒜1片

水 3杯(包括泡菇的水)

茶树菇洗干净泡水过夜后剪掉底部的根,把水滗出底下的沙子不要。把泡菇的水再和菇一起小火煮20分钟备用。

鸡肉加1/4茶勺的盐, 1大勺的红糟酒,1/4茶勺的鸡粉腌制几个小时

烧锅水,开了之后放入粉丝煮大概10分钟到软。 捞出粉丝备用。 同锅水中快速放入鸡块烫一烫捞出。

锅中加一大勺油加热,放入葱,姜蒜爆炒到香加入鸡肉,1/4茶勺盐,2大勺生抽和4大勺的红糟酒快炒2分钟,盖上锅盖焖2-3分钟。 等到这时鸡肉已非常入味了, 加入茶树菇和水(包括泡菇的水)盖上盖子再煮10分钟就可以了。

最后把粉丝放进鸡肉汤中, 美味的小鸡炖蘑菇就成了。

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Chicken 1 lb

Dried agrocybe cylindracea mushroom 40 g

Sweet potato noodles 4 oz

2 slices of ginger

1 star anise

1 scallion

1 Chili red pepper

1 clove of garlic

3 cups water (including water for soaking mushrooms)

 

Clean the mushroom then soak in water over night. Cut off the root of the mushroom then drain the water out, make sure there is no sand in the water.  Combine water and mushroom together again then simmer for 20 minutes.

Marinate chicken with 1/4 teaspoon of salt, 1 tablespoon rice wine, 1/4 teaspoons chicken powder for a few hours

Bring a pot of water to boil, cook the noodles for about 10 minutes or until soft, remove and set aside. In the same pot of water quickly rinse the chicken and set aside.

Add a tablespoon of oil in a pan and heat up a bit, add scallion, ginger and garlic and stir fry until aromatic add chicken, 1/4 teaspoon salt, 2 tablespoons of light soy sauce and 4 tablespoons rice wine, chili pepper, Star anise and stir-fry for 2 minutes, cover the lid and continue to cook for 2-3 minutes. By now the chicken is already very tasty, add mushrooms and water (including water for soaking the mushrooms), cover and cook for 10 minutes.

Finally add the noodles into the chicken soup, delicious chicken mushroom noodles soup is ready.

Seafood Hot And Sour Soup/海鲜酸辣汤

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高汤 1 夸脱

几朵干香菇

几片干木耳

金针菇 适量

鱿鱼 1条

大虾 3-5只

蟹条 2 条

红油笋丝 2 盎司

豆腐 5盎司

鸡蛋1个

香菜 适量

生抽 4大勺

老抽 2 大勺

白胡椒粉 2茶勺

白醋 6大勺

鸡粉 1茶勺

辣油 适量

干香菇和木耳洗净用一杯水浸泡过夜后切丝

鱿鱼去皮切丝, 虾去壳去虾线切小块

把高汤,香菇木耳和泡香菇的水一起放入锅中煮开后再煮4-5分钟

加入生抽,老抽,笋丝蟹条,金针菇再煮2分钟

放入豆腐和其他的调料

加入淀粉水把汤调浓稠

加入鱿鱼,虾后煮1分钟, 倒入打散的鸡蛋。 出锅时加入香菜。

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Broth 1 quart

A few pieces of dried mushrooms

A few pieces of dried fungus

Enoki Mushroom some

1 Squids

Jumbo Shrimp 3-5 pieces

Crab stick 2 pieces

Hot chili Bamboo shoots 2 oz.

Tofu 5 oz. cut into small pieces

Egg 1

Cilantro some

Light Soy sauce 5 tablespoons

Dark Soy sauce 2 tablespoons

White pepper 2 teaspoons

White vinegar 6 tablespoons

Chicken powder 1 tea spoon

Chili oil some

Wash the dried mushrooms and fungus then soak overnight with a cup of water

Peel the squid’s skin and cut in thin strips, peel and devein shrimps then cut into small pieces

Add broth, mushroom, fungus and the water used to soak the mushroom in a pot and bring to boil then continue to cook for 4-5 minutes

Add both soy sauce, shredded crab sticks, enoki mushroom and cook for 2 minutes

Add tofu and other spices

Add starch water to thicken the soup

Add squid, shrimp and cook for 1 minute, pour in beaten egg. Add cilantro when ready to serve.

Chocolate Cake/巧克力蛋糕

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I had never liked chocolate cake, but a few days ago I saw a recipe online by someone name Shinee from Sweet & Savory, the cake looked so delicious, too delicious that I couldn’t wait any longer to make it today. Here is the cake I made, it is really moist and soft, even someone like me enjoyed it so much! The only change I will make to this recipe will be cut some of the sugar if you’re Chinese who doesn’t like really sweet food. I strongly recommend it to chocolate lovers!

Here is the link: http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/

Ingredients:

For Cake

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) sugar
  • ¾ cup (90g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) hot water
  • 1 teaspoon instant espresso coffee
  • 2 large eggs, at room temperature
  • 1 cup (240ml) milk, at room temperature
  • ½ cup (120ml) Greek yogurt, at room temperature
  • 1 tablespoon pure vanilla extract

For Mousse Filling

  • ½ cup (120ml) hot water
  • 4 tablespoons (30g) unsweetened cocoa powder
  • ½ teaspoon instant espresso coffee
  • 1 ½+1/3 cups bittersweet chocolate chips
  • 2 cups (480ml) heavy cream, cold
  • 2 tablespoons sugar

For Chocolate Ganache:

  • ½ cup heavy cream
  • 1 cup unsweetened chocolate chips
  • 1 tablespoon softened butter, optional
  1. Preheat oven to 350 degrees f (175 degrees C). Spray two 9-inches round cake pan with oil.
  1. In a bowl, mix all the dry ingredients for cake: flour, sugar, cocoa powder, baking soda, baking powder and salt.
  1. In a small bowl, mix together water and instant coffee.
  1. In a bowl, stir together eggs, milk, yogurt, and pure vanilla extract and mix well. Add half of the flour mixture for a minute, then add the remaining mixture, mix evenly. Stir in the coffee.
  1. Pour the batter into the cake plates. Bake for approximately 30-35 minutes, or until inserted toothpick comes out clean. Cool them on the rack for 10 minutes. Then remove them out of the baking pan to cool completely.
  1. In the meantime, we can prepare chocolate mousse filling. In a small bowl, dissolve instant coffee powder and cocoa powder in hot water.
  1. Melt the chocolate until smooth in double water boiler. Turn off the heat, let cool.
  1. Whisk cream and sugar together until hard peaks formed.
  1. Stir in cocoa in melted chocolate. Add half of the cream stir and then add the remaining cream and stir until you don’t see any white streaks. Refrigerate until you are ready to make the cake.
  1. Cut each of the cake into two equal pieces. If your cake has a small hump, cut the top off. Place about 1/4 of the mouse on the first cake layer, then put the next layer of the cake with another quarter of the mouse, and continue to build the cake. Use a spatula to smooth the surface of the cake. Leave the Cake in refrigerator at least 2 hours or overnight.
  1. Once the cake cools, pour the cream into a small sauce pan bring it to bubble but not boil. Pour hot cream into the chocolate mixture, then mix until smooth. Stir in butter to add some luster.
  1. Pour the chocolate mixture to the cake and use the spatula to smooth the surface.

 

 

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我 從不喜歡巧克力蛋糕,但幾天前看到了有个叫Shinee的人的蛋糕看起來很可口,美味,我今天迫不及待的做了。這裡是我做的蛋糕,真的是又濕潤又柔軟,即使像我這樣的人也吃的津津有味 !如果你是中國人的话建议少放些糖。我这次只放了一杯糖,还是觉的太甜。 我強烈推薦它給巧克力愛好者 !

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原方在此:http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/

成份 ︰

蛋糕

  • 2 杯 (250g) 普通麵粉
  • 1 ½ 杯 (300g) 糖
  • ¾ 杯 (90g) 無糖可可粉
  • 1 ½ 茶匙小蘇打
  • 1 ½ 茶匙泡打粉
  • 1/2茶匙鹽
  • ½ 杯 (120 毫升) 熱水
  • 1 茶匙即溶咖啡
  • 2 個大雞蛋室溫
  • 牛奶 1 杯 (240 毫升) 室溫
  • ½ 杯 (120 毫升) 希臘優酪乳,室溫
  • 1 湯匙純香草精

慕斯填充:

  • ½ 杯 (120 毫升) 熱水
  • 4 湯匙 (30g) 無糖可可粉
  • 1/2茶匙即溶咖啡
  • 1 ½ + 1/3 杯 (260g)半甜的巧克力片
  • 2 杯 (480 毫升) 奶油,冷
  • 2 湯匙糖

巧克力浆︰

  • ½ 杯奶油
  • 1 杯巧克力片
  • 1 湯匙軟化黃油 可選不放

 

做法 ︰

1.烤箱預熱至 350 華氏度 (175 攝氏度)。兩個 9 寸圓蛋糕盤喷油。

2.在一個碗裡,攪拌麵粉、 糖、 可哥粉、 小蘇打、 泡打粉和鹽。

3.在一隻小碗,混合在一起水和即溶咖啡。

4.在碗中攪拌一起雞蛋、 牛奶、 優酪乳和純香草精拌勻。添加一半的麵粉混合物一分鐘,然後添加剩餘的混合物,混合均勻即可。拌入咖啡水。

5.將麵糊倒入兩個蛋糕盤。烤大約 30-35 分鐘,或直到插入的牙籤出來乾淨。在架子上冷卻 10 分鐘。然後从烤盘中拿出至蛋糕完全冷卻。

6.與此同時,讓我們準備巧克力慕斯餡。在一隻小碗,溶解可哥粉和即溶濃咖啡粉在熱水裡。

7.在一個隔水鍋中,融化巧克力直到匀稠。關火,稍微冷卻。

8.在碗中用打蛋器攪拌濃奶油和糖直到硬态形式。

9.融化的巧克力和可可混合物攪拌。加入一半的奶油,攪拌后再加入剩餘的奶油,攪拌直至沒有白色的條紋。放入冰箱冷藏至蛋糕完全冷卻。

10.到时候組裝蛋糕时,把每个蛋糕切成兩個平等的片。如果你的蛋糕有小駝峰,把凸起的切掉。

11.將第一片的蛋糕層上放入约 1/4 的的慕斯。然後放蛋糕的下一層,继续放慕斯,直到把蛋糕砌起来。蛋糕放冰箱冷藏至少 2 小時或隔夜。

12.一旦蛋糕冷卻,放巧克力在一個小鍋裡,把奶油烧到冒小泡,注意不要燒開。熱奶油倒入巧克力混合。然後混勻直至表面光滑。拌入黃油來添加一些亮度。

13.当朱古力浆还没凝固时倒蛋糕上抹平,如果你想要光滑釉你可以讓它冷卻一点后再像糖浆一样涂上去。