Month: July 2016

Beef with Eggplant Casserole/茄子煲

/ CaiQinChen / Leave a comment

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Eggplant is always one of my favor food. But I don’t really eat very often because if it is not steam in the water, it is usually cooked with a lot of oil. But I just recently learned from 田园时光美食–how to cook it delicious but without a lot of oil.

Chinese eggplant 3

Scallion 1

Minced Ginger 1tsp

Minced Garlic 1tbsp

Chili Bamboo a few pieces

Dried mushroom a few pieces

Dried fungus a few pieces

Beef or Chicken breast 4 oz.

Chili bean sauce 1tbsp

Ketchup 1.5tbsps

White pepper powder 1/2tsp

White rice vinegar 2 tbsps

Sugar 1tbsp

Soy sauce 1tbsp

Water ½ cup

 

Wash dried fungus and mushroom then soak them in water for at least 2 hours. Shred and set aside.

Slice chicken or beef and marinate with salt, chicken powder, cooking wine and little bit of starch.

Rolling cut the eggplants then soak in a big pot of salted cold water for 15-20 minutes.

Drain the water then coat the eggplant with a thin layer of starch.

Heat up one pint of oil in a cooking pan, when the oil is around 170C, deep fry the eggplant in the oil for 1 minute. Divide the eggplant and deep fry them in 2-3 separated times, don’t fry all of them at once, otherwise too much eggplant will bring the oil temperature down and then eggplant will absorb a lot of oil. Also make sure you turn the eggplant to make sure it is cooked.

In the same pan when the oil is not too hot (120C) cook the beef or chicken in the oil until the color of meat turn brown or white around 2-3 minutes. Set aside.

Leave about 3tbsps of oil in the cooking pan and add ginger, garlic and white part of scallion to the pan and stir fry for 1 minute or until it is aromatic.

Add fungus and mushroom and stir fry for another2 minutes

Add chili bean sauce, mix everything together

Add meat and the rest of sauce and mix everything together, then add water and mix again.

Right away pour everything to a casserole pan and continue to cook for about 3-4 minutes.

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一直很喜欢吃茄子但因为很多时候要用很多油而让我望而却步。 最近跟 田园时光美食

学了一招没有很多油。 好吃不油！

中國茄子 3条

蔥 1根

姜茸 1 茶匙

蒜茸 1 湯匙

辣油笋幾片

幹香菇幾朵

黑木耳幾片

牛肉或雞胸肉4 盎司。

辣豆瓣醬 1 湯匙

番茄醬 1.5湯匙

白胡椒粉 1/2 茶匙

白米醋 2 湯匙

糖 1 湯匙

醬油 1 湯匙

水半杯

 

洗干净木耳和蘑菇后泡在水中至少 2 小時。泡软切絲，待用。

雞肉或牛肉切片，用鹽，雞粉、 料酒和一些澱粉醃制。

滾刀切茄子然後浸泡在冷鹽水中 15-20 分鐘。

茄子瀝幹水分，然後撒一層薄薄的澱粉在茄子上把茄子均匀包上一层粉。

鍋中加热一品脫油，油大約 170 C时，加入茄子炸 1 分鐘。茄子分2-3 次炸，否則為太多茄子會降低油的溫度造成茄子吸太多的油。

在同一鍋中當油温没有太热时 (大概120 C) 加入牛肉或雞肉直到肉的顏色变褐色或白色大約 2-3 分鐘。撥出备用。

留下3汤勺的油在鍋中加蔥姜、 蒜和葱白炒1 分鐘或直到它香味出来。

加香菇和黑木耳另炒2 分鐘

加辣豆瓣醬炒均匀。

加肉和其餘的醬汁一起炒，然後加水再炒均匀。

所有的菜馬上倒入砂鍋中，繼續煮約 3-4 分鐘。

Shrimp with Soy Ginger Sauce/姜蓉酱油虾

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中号虾 10只

酱油 1.5大勺

姜蓉 1茶勺

葱 1 根

糖 1茶勺

料酒1大勺

用剪刀把虾背剪开， 清除虾线， 不要剥壳。

锅里加2大勺油，加入姜蓉和葱白爆炒后加入虾快速翻炒。

接着加入酱油， 糖，料酒炒到虾变红。 从虾入锅到出锅2-3分钟就够了。 当然也看虾的大小。 千万不要炒过头， 虾一定要嫩才好吃。

Medium size shrimp 10 pieces

Light Soy sauce 1.5 tbsps

Ginger 1 tsp

scallion 1 piece

Sugar-1 tsp

Cooking wine 1 tbsp

Use scissors to cut open the back of shrimps and clean the vein but do not peel the shrimps.

Add 2 tablespoons oil to a cooking pan, add the ginger and scallions stir-fry for 1 minute then add shrimps

Add soy sauce, sugar, cooking wine, and stir fry until shrimps turn red. From adding the shrimps to finish cooking 2-3 minutes will be enough. But of course it depends on the size of the shrimp. Do not overcook the shrimp.

Bake Salmon With Orange Sauce/烤橙汁三文鱼

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Salmon steak 1.5 pounds

Orange juice 1/4 cup

Garlic 3 cloves

Soy sauce 4 tbsps

Honey 2 tbsps

Rosemary 1tbsp

Thyme 2 tsps

Lemon 2 slices

Brown sugar 1 tbsp

Put all the spices and sauce above in a small bowl and mix well.

Preheat oven to 375F.

I like to eat salmon with some fat, so I don’t normally buy salmon fillet. I love the fatty stomach part from salmon steak. Cut salmon steak into 2 separated pieces and marinate them with some salt.  Place the fish in a piece of foil large enough to fold over and seal, pour the sauce we made earlier to the fish then fold and seal the foil.

Bake the fish in the oven for about 15 to 20 minutes. Take the fish out of the oven, place fish in a plate, filter the sauce and pour back to a cooking pot and bring it to boil then reduce the sauce to half the amount. If you want it to be thick, you can add a little bit of starch water. Pour the sauce over the fish.

Super tender and juicyIMG_4273

三文魚排 1.5 磅

橙汁 1/4 杯

蒜 3 粒 切碎

醬油 4 湯匙

蜂蜜 2 湯匙

迷迭香 1 湯匙

百里香 2茶勺

檸檬 2 片

红糖1湯匙

 

把以上所有的香料和調料一起放在一個小碗中，攪拌均勻。

預熱烤箱 到375F。

我喜歡吃有一些脂肪的三文魚，所以我通常不買三文魚柳。把三文魚排切成 2 份用一些鹽醃一会。 將魚放在一塊足夠大以折疊和密封的锡纸上，将我們早些時候所调的酱汁倒鱼上然後折疊和密封锡纸。

魚在烤箱裡烤約15 至 20 分鐘。将魚取出爐后放在一個盤子里，过滤醬汁后倒回鍋裡，把它燒開，然後煮到剩原来一半的醬汁。如果你想要稠些，你可以加一點點的水澱粉。醬汁倒在魚上。

English Cucumber with Sesame sauce/麻酱凉拌小黄瓜

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1 English cucumber

¼ cup hot water

Sesame paste 1.5 tbsp

Soy sauce 2.5tbsps

Sugar 2 tbsps

Balsamic vinegar 1.5 tbsps

Sesame oil 1tsp

Extra virgin olive oil 3 tbsps

Hot oil 1 tbsp

Dissolve sesame paste in the hot water by using a spoon constantly stirring.  Add the rest of sauce and mix well.

Cut cucumber into small chunks, add some salt and let stand for 15 to 20 minutes.

Drain the water from the cucumber then add the sauce. Garnish with some sesame seeds and scallion.

1 条长无仔黃瓜

¼ 杯熱水

芝麻酱 1.5 湯匙

醬油 2.5湯匙

糖 2 湯匙

香醋 1.5 湯匙

麻油 1 茶匙

特級初榨橄欖油 3 湯匙

辣油 1 湯匙

使用一把勺子不斷攪拌溶解芝麻酱在熱水裡。 加入剩下的醬料，攪拌均勻。

把黃瓜切成小塊，加些鹽，讓腌制 15 到 20 分鐘。

把黃瓜中的水倒出然後浇上醬汁。用一些芝麻和蔥裝飾。

Eggplant with Garlic Sauce/凉拌茄

/ CaiQinChen / 1 Comment

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Soy sauce 2 tablespoons

Sugar 2 teaspoons

Chili oil 1 tablespoon

Extra virgin olive oil 2 tablespoons

Chicken powder 1/2 teaspoons

Balsamic vinegar 1 tablespoon

Garlic 1 clove/minced

 

Put all the ingredients into a bowl and mix well. Set aside.

Cut one and half Chinese eggplant in halves then each half cut into 4 strips. Bring some water to boil then steam eggplant over the water for 3-4 minutes.

If there are some water in the bowl, make sure drain out water, and pour over the sauce.

生抽 2大勺

糖2茶勺

辣油1大勺

橄榄油2大勺

鸡粉1/2茶勺

香醋1大勺

蒜头1瓣/切碎

 

以上材料放入碗中搅拌好备用

茄子一条半切成两段后没段再切成4 条。 锅中水烧开后隔水蒸3-4分钟。

如果碗中有水，把水滗出， 倒上酱汁即可。

Beef Meatballs with Hoisin Sauce/海鲜酱牛肉丸

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Hoisin sauce 2 tablespoons

White rice vinegar 2.5 tablespoons

Soy sauce 1 tablespoon

Sesame oil ½ teaspoon

Minced Ginger 1 teaspoon

Sugar-1 tablespoon

Water 2 tablespoons

Beef Meat balls 8 pieces

Mix all the spice and sauce in a small bowl, and set aside.

Spray a little oil in a small nonstick pan then pan fry meatballs with low heat, add sauce and cook for 3 minutes. You can sprinkle some sesame seeds and scallions.

You can also make your own meatballs and it will be more delicious. I used the beef meat balls I bought from Costco.

 

海鲜酱 2大勺

白米醋2.5大勺

生抽1大勺

芝麻油 ½茶勺

姜末 1茶勺

糖1大勺

水2 大勺

牛肉丸 8颗

把以上除了肉丸子以外的酱料放一小碗里搅拌均匀备用。

在一小的不沾锅里喷一点油加入解冻过的肉丸子小火煎一煎后加入酱料煮3分钟就可以了。 可以撒点芝麻和葱花。

你也可以自己做肉丸子来煮那更新鲜好吃。我因为从costco买了很多牛肉丸子就省了做丸子的时间了。

 

 

Sweet And Sour Ribs/甜酸排骨

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IMG_4168

Spare ribs

Potato

Onion

Celery

Carrot

 

When you see the ingredients above you must be thinking that I forgot to add the quantity of each ingredient, right? Today this dish is not about the dish itself, feel free to use as much or little as you want. But I will tell you the most important aspect of this dish – how to make the seasoning sauce. Actually, even the above ingredients can be ignored since this is all about the sauce. In a hot summer time like now, a dish cooked with such delicious sweet, sour,spicy  and savory sauce will make you eating nonstop.

Ok, here is the sauce: Water: ketchup: Thailand sweet chili sauce: white vinegar = 4:2:1:1. Mix everything well and set sauce aside.

Ribs and potatoes cut into small pieces, marinate with salt, cooking wine, chicken powder and starch for 1 hour.

Onion and celery shredded, carrot sliced and set aside.

Pour some oil in a cooking pan, heated up oil to around 150C, add ribs and potatoes and deep fried for 4,5  minutes then take them out of the oil. Reheat oil to around 180C and fry ribs and potatoes for 2 more minutes or until golden brown and crunchy outside.

Pour out the remaining oil and leave only a little oil in the pan, add onions, carrots and celery and stir-fry 2 minutes, add just pinch of salt for flavor.

Add sauce and potatoes, ribs and mix well. If you add more sauce then you may want to add a little bit of starch water to thicken the sauce. I didn’t put a lot of sauce so there was no need to thicken it up. If you like the dish to be sweeter you can add some sugar, but I personally think this is sweet enough.

排骨

土豆

洋葱

西芹

胡萝卜

看到这你一定以为我忘了写用量了对吗？ 今天这道菜不写用量， 你们随意。 但是我会把最重要的酱汁调料的比例跟你讲。 其实连以上材料都可以忽略不写的。 因为今天其实是介绍这款酱汁。 在这炎炎夏日， 来这么一款又酸，又甜，又有点辣的酱汁你煮什么都会让你吃到停不下来。

好了废话少说。 水：番茄酱：泰国甜辣酱:白醋= 4:2:1:1.  按以上的比例调好酱汁备用。

排骨和土豆都切小块， 加盐，料酒，鸡粉和淀粉腌1个小时。

洋葱和西芹切丝， 胡萝卜切片备用。

锅中倒入油， 加热到5成热， 放入排骨和土豆炸4，5 分钟捞起。 等油温再热到7成热时再把排骨和土豆再倒人重炸2 分钟或炸到酥脆 捞起。

把锅中的油倒出剩一点底油加人洋葱，胡萝卜和西芹快炒2分钟加人一点的盐后加入酱汁和土豆，排骨翻炒均匀。 如果你加的酱汁很多就加一点的水淀粉勾芡。 我煮的时候没有放很多所以不需勾芡了。 你若喜欢更甜的可以加糖， 但我个人觉的这样已经够甜了。

 

Beef Short Ribs with Asparagus/牛仔骨炒芦笋

/ CaiQinChen / Leave a comment

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I love Beef short ribs a little too much recently (no wonder I gained weight!!!!). Today I cooked another beef short ribs dish. It is similar to my onion with beef short ribs I cooked 2 days ago. If you like your asparagus crunchy then cook them in boiling water for one minute then take them out and leave them in ice cool water to cool it down. Then saute with garlic (or other vegetables) and beef short ribs for 2 minutes just like how I cook them with onion.

https://caiqinchen.wordpress.com/2016/07/16/%e6%b4%8b%e8%91%b1%e5%bf%ab%e7%82%92%e7%89%9b%e4%bb%94%e9%aa%a8onion-with-beef-short-ribs/

最近吃牛仔骨有点上瘾了。 今天又煮了一道跟前2天差不多的菜。 今天用了芦笋。 如果你喜欢吃脆脆的芦笋那就在滚水了煮1分钟，马上捞起来放冰水里泡。 然后加蒜头炒2分钟就可以了。

https://caiqinchen.wordpress.com/2016/07/16/%e6%b4%8b%e8%91%b1%e5%bf%ab%e7%82%92%e7%89%9b%e4%bb%94%e9%aa%a8onion-with-beef-short-ribs/

Egg Omelette/蛋卷

/ CaiQinChen / Leave a comment

This is a super easy egg omelette, not only it is delicious, but also very easy to make, and also very healthy and nutritious.

I don’t want to give a recipe for this dish because it will be much easier if you watch the video and be creative yourself. You can use any of your favor ingredients.

Here is the vedio: https://twitter.com/TastyJapan/status/752808149170597888

Hope you all enjoy it!

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这个蛋卷好吃又好做。 不止营养还很健康。 而且你根本不需要我给你食谱。 只要你看过这个视频你就会了。 至于食材的话你自己爱吃什么就用什么好了。

这是视频： https://twitter.com/TastyJapan/status/752808149170597888

希望你会喜欢！

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Scrambled Egg With Shrimps/虾抱蛋

/ CaiQinChen / Leave a comment

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鸡蛋2个

小号洋葱1/5个切碎

红葱头 1粒切碎

大虾5只

青葱 适量

虾去壳，去虾线， 加少量盐，白胡椒粉和淀粉腌15分钟

烧半锅水， 加入虾水煮， 虾一变粉红色马上捞出，放凉，切成小块备用。

鸡蛋打入一碗中， 加1/4茶勺盐， 少量鸡粉和白胡椒粉打匀，加入虾，青葱。

平底锅中加3大勺的油，油热加入红葱头和洋葱炒到变软， 加入鸡蛋和虾大火快炒到鸡蛋凝固， 马上离火。

2 eggs

1/5 of Small onion chopped

1 clove of shallot chopped

Jumbo Shrimp 5 pieces

Some scallion

Pell and devein the shrimps. Add a small amount of salt, white pepper and starch and marinate for 15 minutes

Bring half a pot of water to boil, add shrimp to the water, once shrimps turn  pink immediately remove from boiling water,  let cool and cut into small pieces.

Beat the eggs in a bowl; add 1/4 teaspoons of salt, a little bit of chicken powder and white pepper.  Add shrimp and scallion.

Add 3 tablespoons of oil in the Pan, heat up oil add shallots and onion, sauté until tender, add the egg and shrimp  mix everything together once the egg is solid remove from heat.