Creme Brulee/焦糖布丁

I love Creme Brulee as much as flan, but I like to make it the healthy vision by using whole milk. It turns out to be pretty good (maybe only for me) but I still want to share with you and maybe you will like it too. If you don’t care about calories that much use cream instead.

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Ingredients

2 egg yolks

3 whole eggs

9 tablespoons white sugar

1/2 teaspoon vanilla extract

2 1/2 cups whole milk

Directions

  1. Preheat oven to 300 degrees F
  2. Beat all the eggs, 5 tablespoons white sugar and vanilla extract in a mixing bowl until well mixed, don’t over beat it because we don’t want a lot of bubbles.
  3. Boil the milk in a saucepan over low heat until it is really hot and almost comes to boil. Remove it from heat immediately. Stir milk into the egg mixture; beat until combined.
  4. Pour milk and egg mixture over the strainer because I use whole egg. If you prefer to use egg yolks only(6 egg yolks)  then you don’t need to do this step.
  5. Pour the mixture to 6 (7-8 Oz.) ramekins. Bake in preheated oven for about 60 minutes or until the center is set. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Pour about 2/3 tablespoon sugar over each of it, then brown the sugar by using a kitchen torch. Let cool on the counter for about 5 minutes then refrigerate until custard is set again.

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材料

2 个蛋黄

3 个全蛋

9汤匙白糖

1/2 茶匙香草精

2 1/2 杯全脂牛奶

 

做法

1.预热烤箱至华氏 300 度

2.在一个大碗里搅拌所有的鸡蛋, 5 汤匙糖和香草精,不要过分打蛋因为不想有很多的泡泡。

3.牛奶在一个锅里小火加热直到它几乎煮开。把牛奶搅和到鸡蛋混合物里; 搅拌均匀。

4.因为我用全蛋所以把牛奶混合物过滤一下。如果您更喜欢只用蛋黄(6个蛋黄) 那你不需要做这一步。

5.倒混合物至 6 个(7-8 盎司)的模子里。放入烤箱烤约 60 分钟,或直到中心凝固。从烤箱中取出,冷却至室温。冷藏至少 1 小时或过夜。

6.倒入2/3 汤匙糖在每杯的表面,然后使用厨用火枪融化白糖。在柜台上大约放5 分钟到凉然后放进冰箱冻再次冻10来分钟。

 

Peking Pork Chop/京都排

Cooking this dish is easier then it looks. Every time I eat out in any Cantonese restaurant, I will order this dish. I had made this dish at home before and it never turned out quit right for me. Tonight I made it again and I think this is MUCH BETTER then the ones made in restaurant. I will always use this recipe from now on.

WARNING: THIS DISH IS VERY ADDICTED, DON’T MAKE IT TOO OFTEN. IF YOU GAIN WEIGHT, I AM NOT RESPONSIBLE FOR IT!!!!!! IF YOU DO MAKE IT PLEASE COOK MORE RICE. : )

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Sauce:

Water 5tbsp

Ketchup 1.5tbsp

Vinegar 1 tbsp

Soy sauce 1.5 tbsp

Hoisin sauce 1tbsp

Sweet chilli sauce 1.5 tbsp

Sugar 1.5 tbsp

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Pork chop 2 pieces (20 oz.)

Salt 1/3 tsp

Cooking wine 1tbsp

Corn starch 2-3 tbsp

Mix all the ingredients for sauce together in a small bowl.

Use a meat tenderizer to smash the pork chop to be 2-3times in size, and then cut each into 3 pieces. Add salt and cooking wine and massage the meat a little then add the corn starch and marinate for at least 30 minutes.  I do it overnight.

Deep fried the pork chop with high heat for about 3-4 minutes( adjust your cooking time according to the thickness of your pork).

In a separated sauce pan, bring the sauce to boil, then thicken it up with some corn starch water, add in pork chop and mix well with the sauce.  You can add some toasted sesame seeds on the top for garnish.

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水 5 汤匙

番茄酱 1.5 汤匙

醋 1 汤匙

酱油 1.5 汤匙

海鲜酱 1 汤匙

香辣酱 1.5 汤匙

糖 1.5 汤匙

猪扒 2 片 (20 盎司)

盐 1/3 茶匙

料酒 1 汤匙

玉米淀粉 2-3 汤匙

在一个小碗里将做酱汁的所有原料都混合在一起调好。

使用嫩肉锤将猪排敲到 2-3 倍大,然后切成 3小 块。添加盐和料酒到肉里再按摩一下肉排,然后加玉米淀粉腌至少 30 分钟。 我腌了一晚。

猪排用大火炸约 3-4 分钟。

在另一个平底锅里倒入酱汁煮开,然后加一些玉米淀粉勾薄芡,加入猪排拌上酱汁。可以加一点熟芝麻。

Orange Beef/陈皮牛

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Sauce:

Orange juice 8tbsp

Light soy sauce 1.5tbsp

Oyster sauce 1tbsp

Hoisin sauce 1tbsp

Ketchup 1tbsp

Sugar 1.5tbsp

White rice Vinegar 1.5 tbsp

2 small pieces of fresh orange peel

 

Simmering short ribs 12 oz.

Flour 2tbsp

Corn starch 4 tbsp.

Oil 2tbsp+ 1 cup

1 egg

Salt 1/2tsp

Cooking wine 1.5tbsp

 

img_1124_mr1481504680851Mix all the ingredients for sauce together.

Add salt and cooking wine to short ribs and marinate for 30-45 minutes

Add 2tbsp flour, half egg and 2tbsp corn starch to the meat and mix well and marinate for another 30 minutes

Add the rest of corn starch and egg to the meat and mix well again then add 2 tbsp oil on the top of the short ribs and marinate it for at least another 30 minutes.

Pour 1 cup of oil to a small frying pan with medium high heat, deep fry the meat for about 2-3 minutes each side.

Bring the sauce to boil in a sauce pan, add a little bit of corn starch water to thicken the sauce a little.

Add the short ribs to the sauce and make sure every piece of meat is wrapped with sauce.

酱汁︰

橙汁 8 汤匙

生抽 1.5 汤匙

蚝油 1 汤匙

海鲜酱 1 汤匙

番茄酱 1 汤匙

糖 1.5 汤匙

白米醋 1.5 汤匙

2 小块的新鲜橙皮

 

雪花牛肉 12 盎司。

面粉 2 汤匙

淀粉 4 汤匙。

油 2 汤匙 + 1 杯

1 个鸡蛋

盐 1/2 茶匙

料酒 1.5 汤匙

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将所有酱汁的原料都混合在一起备用。

加盐和料酒腌牛肉 30-45 分钟。

再在肉里加 2 汤匙面粉,半个鸡蛋和 2 汤匙淀粉拌匀腌 30 分钟。

将剩下的淀粉和鸡蛋加到牛肉里拌好然后再加 2 汤匙油在牛肉里再腌 30 分钟。

小锅中倒1 杯油,油热后大火炸牛肉每面约 2-3 分钟。

把酱汁倒在另一小锅中煮开后,加入玉米淀粉水勾芡酱汁。

加入炸好的牛肉翻炒,确保每块牛肉都裹有酱汁。

 

Chicken Wings With Chestnut/栗子鸡中翼

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10 pieces chicken wings (middle part only)

3 slices Ginger

1 piece scallion

10 pieces cooked chestnuts

Dark soy sauce ½ tbsp.

Light soy sauce 1tbsp

Oyster sauce 1.5 tbsp

Cooking wine 1tbsp

Sugar 1/2tbsp

Water 5 tbsp

 

Sesame oil a few drops (add the last)

Cut each wing into 2 pieces, cut scallion to 1inch long in length.

Add 2 tbsp. oil in a cooking pan and heat it up a little then add ginger and white part of scallion and sauté for 30seconds.

Add chicken wings and sauté for 4 minutes, constantly stir.

When the wings are lightly brown add all the sauces, spices, cooked chestnuts alone with 5 tbsps. Water then cover and cook about 7-10 minutes with medium low heat. When the sauce is thicken, add the green part of scallion and a few drops of sesame oil.

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10 块鸡中翼

3 片生姜

1 条葱

10 个熟栗子

老抽半汤匙。

生抽 1 汤匙

蚝油 1.5 汤匙

料酒 1 汤匙

糖 1/2 汤匙

水5汤勺

 

香油几滴 (最后添加)

每个鸡翼切成 2 块,葱切到 1 英寸长的长度。

在锅加 2 汤匙油加热后加白葱段和姜煎 约30 秒。

加入鸡翅膀炒 4 分钟。

当翅膀变浅棕色的时侯加入所有的其他调味料(除了香油)和栗子另加5大勺的水加盖中小火焖煮约 7-10 分钟。当酱变稠时,加葱尾和几滴香油。

 

Flan/弗朗

I love flan a lot, but so concern about calories. So I decided to make flans with both cream and whole milk to see the difference. The first one is made of cream.

img_10371 3/4 cups heavy cream

1 cup whole milk

Pinch of salt

2 tsps. Vanilla extra

2/3 cup sugar

1/3 cup water

4 eggs

2 egg yolks

3 tablespoons sugar

Preheat oven to 350°F

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Combine cream, milk, vanilla extra and salt together. Bring to simmer over medium heat. Remove from heat and let cool down for 15 minutes.

Meanwhile, combine 2/3 cup sugar and 1/3 cup water in another pan and cook until sugar dissolve. Increase heat to high and cook without stirring until syrup turns deep amber about 7-8 minutes. Quickly pour caramel into six 3/4-cup ramekins . Swirl the caramel quickly make sure all the bottom of the ramekins are covered.

Whisk eggs, egg yolks and the rest of the sugar, then gradually whisk cream mixture into egg mixture without creating lots of foam. Pour custard to the ramekins; Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 35 to 40 minutes. Take them out of the baking pan and let cool. Chill until cold. Cover and chill overnight.

To serve, run small sharp knife around the edge of the flans. Turn over onto plate. Shake gently to release flan.

The one below is made of whole milk. The only different is use whole milk instead of cream, everything else is the same.

Differences (Taste):

The one made of cream tastes creamier, I can feel the cream the second my tongue touches it. The one made of milk has flatter taste, lack of the excitement we usually get from this kind of desert.

Differences (Texture):

Cream one has firmer texture and the one made of milk has the really silky texture. It is  like comparing firm tofu to soft tofu. Milk one will melt into your mouth.

Differences (Calories)

Heavy Cream : 1Tbsp is about 50 calories (varies depend on the brand)

Whole milk : 1cup is around 150 carlories

1tbsp =15ml

1cup = 240ml

我很喜欢弗朗,但又很担心它的热量。 有天心血来潮要用奶油和牛奶来分别做看看有什么不同。 上面那一个是奶油做的。

1 3/4 杯奶油

1 杯全脂牛奶

1撮盐

2 茶勺香草精

2/3 杯糖

1/3 杯水

4 个鸡蛋

2 蛋黄

3 汤匙糖

烤箱预热至 350 ° F

将奶油、 牛奶、 香草精和盐混合。中火煮到开始冒泡后关火,冷却 15 分钟。

混合 2/3 杯糖和 1/3 杯水在另一锅中的,煮至糖溶化。调高火力煮到糖浆变成深琥珀色约 7-8 分钟,不用搅拌时不时拿起轻轻转一转。快速倒入焦糖入模子中。迅速旋转焦糖确保覆盖所有模子的底部。

搅拌鸡蛋,蛋黄和其余的糖,然后逐渐搅拌奶油混合物到鸡蛋中,尽量不要搅拌出太多的泡沫。倒蛋的混合物到6个3/4杯的弗朗的模子中; 倒入足够的热水到放模子的盘中, 至少要到模子高度的一半。

烘烤,直到中心凝固,大约 35 到 40 分钟。把它们拿出烤盘,让它冷却。加盖并冷藏一夜。

要吃时请用一把锋利的小刀延着弗朗的边缘转一圈。用个小盘子盖住模子后倒转,轻轻的倒出弗朗。

差异 (味道)
奶油口味起奶香十足,舌头一碰到弗朗马上就感受到那股浓浓的香气。 可是用牛奶做的相对来说味道比较淡,缺少那么一点点吃甜食的心满意足的兴奋感。
差异 (质地)︰
奶油做的吃起来硬一点, 而牛奶就有丝般质感这就像拿老豆腐和嫩豆腐来比较牛奶做的会融化嘴里
差异 (热量)
奶油 1 汤匙大约 50 卡路里 (变化取决品牌)
全脂牛奶 1 杯大约 150卡路里
1 汤匙 = 15 毫升
1 杯 = 240 毫升
要吃哪种就仁者见仁, 智者见智了。
下面这个是用牛奶做的/This one below is made of whole milk
不同之处在于食谱里的奶油用全脂牛奶代替,其他都一样。

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Millet Congee/ 小米粥

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This is one of my favorite breakfast, so easy to prepare and so healthy for our health.

1/4 cup Millet

1/4 cup short grain white rice

6 oz. Japanese pumpkin

1.5 quarts water

Soak Millet and rice in water for 2-3 hours

Mix water, millet and rice and cook about 20 minutes.

While congee is cooking, steam pumpkin with skin on over boiling water about 10-15 minutes. When it is ready, scoop the pumpkin meat out and add it to the congee and continue to cook for a few minutes. You can add some rock sugar to the congee if you like it sweet.

 

这是我最喜欢的早餐之一很容易准备我们健康又好

 

1/4 小米

 

1/4

 

6 盎司日本南瓜

 

1.5 夸脱

 

小米大米浸泡 2-3 小时

 

混合 小米大米 20 分钟

 

在煮粥南皮带皮用滚水蒸大约 10-15 分钟它熟了之后南瓜粥里继续分钟如果喜欢可以在粥里一些冰糖

Thin Noodles Soup/双肚面线

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This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much. What Taiwanese will also eat is oyster thin noodles or pig intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is made of rice in yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.

1:

Pig stomach 1pound

Fresh Fish stomach 1 pound

Ginger 4 slices

Long life noodle 300g

Chicken Broth 2.5 quarts

Light soy sauce 2 TBSPS

Dark soy sauce 1 TBSP

Chicken powder 1 TSP

White pepper a few pinches

2:

Fried Shallots:

4 large Shallots

1/3 cup oil

3:

For extra flavor

Some minced garlic

Some Cilantro

Some balsamic vinegar

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Cook pig stomach with 1 quart of boiling water and 2 big slices of ginger in an electronic pressure cooker for 15 minutes. After taking out of pressure cooker and cooled cut into small pieces

Cook fish stomach with one quarter of boiling water and 2 big slicesof ginger in an electronic pressure cooker for 5 minutes. After taking out of pressure cooker and cooled cut into small pieces.

Slice shallots into thin rings and cook in the 1/3 cup of cold oil with high heat for about 10 minutes or until shallots are lightly golden brown. Separate the oil from the fried shallots. Use a piece of kitchen paper towel to absorb the oil from the shallots.

I made my own chicken broth last time, but you can use can broth. And if you do use can broth please only use dark soy sauce for color because the can broth has a lot of salt already.

Bring broth to boil then add the pig and fish stomach; add the rest of spices from 1 and 4TBSP of shallots oil and all the fried shallots to the broth. When the mixture start to boil again slowly add some cornstarch water to make the soup really thick and turn the heat off.

While the soup is cooking, you can bring a big pot of water to boil to cook the Noodles. The noodle is very thin and crispy, so break them shorter (easy to eat later). When the water is boiling, add the noodles and cook for 2-3 minutes. Filter out all the water and pour the noodles to the soup, stir the noodles a little and you may need to add some salt to your taste.

When serve, add some garlic, cilantro and vinegar to your own preference.

This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much since. What Taiwanese will also eat is oyster thin noodles or pig big intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.

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面线是一道非常著名的台湾夜市小吃,我去年去了趟台湾,吃过面线2次以后就爱上了它。台湾人也会吃牡蛎面线或猪大肠面线。我不是很喜欢牡蛎,但如果你喜欢牡蛎的话,牡蛎面线肯定也很好吃的。在台湾他们使用红面线,就是比较粗一点然后是黄色的。我个人比较喜欢福州的长寿面。

1:

猪肚 1 磅

新鲜的鱼肚 1 磅

姜 4 片

长寿面300 克

鸡高汤 2.5 夸脱

生抽 2 汤匙

老抽 1 汤匙

鸡粉 1 茶匙

白胡椒一点

2:

炸红葱头︰

4 个大红葱头

1/3 杯油

3:

额外的佐料:

一些切碎的大蒜

一些香菜

一些乌醋

猪肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 15 分钟。拿出锅子后冷却再切成小块。

鱼肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 5 分钟。拿出锅子后冷却再切成小块。

葱切成薄片和1/3 杯的冷油用中高火煮约 10 分钟或直到红葱头变成金黄色。分开葱油和葱酥。用一张厨房纸巾吸葱酥的油。

通常我自己煮鸡汤,但您也可以使用罐头肉汤。如果使用罐头肉汤的话请只加老抽上色因为罐头肉汤已经有很多的盐。

把肉汤煮开,加入猪和鱼肚; 然后再加入1中剩下的调料外加 4 汤匙葱油和所有的葱酥到汤汁里。当汤开始再次煮开时慢慢地加玉米淀粉水把汤勾芡的很浓稠。

当汤在煮的时候,你可以煮开一大锅水来煮面条。面条又细又脆,很容易折断成短一点的方便等下吃。 当水开时,加入面条,煮 2-3 分钟。过滤掉所有的水把面条加入汤中,搅拌一下,这时你可以按你自己的口味再加点盐。

吃时按您自己的喜好加一些大蒜,香菜和醋。

Shrimp Pork Meat Balls With Tofu/猪肉虾茸豆腐

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虾茸 100克

猪肉茸100克

姜茸1/2茶勺

生抽1/2汤勺

盐 一小捏

蚝油1/2汤勺

麻油1/2茶勺

生粉1汤勺

酱汁:

鸡汤4 汤勺

糖1茶勺

生抽1/2汤勺

蚝油1汤勺

料酒1汤勺

鸡粉1/2茶勺

嫩豆腐一盒

豆腐整块从盒中倒出, 切掉四边不平整的边再把豆腐切成4块。 用一把小刀在每块豆腐的中间画个圈然后拿个小汤勺把中间的豆腐挖出来。

把猪肉,虾和调料放一起顺一个方向搅拌3分钟到起胶,分成4等份搓成球状放入豆腐挖出的洞中。把肉球豆腐放在一个盘子里。

大火烧开几杯水后放入做好的肉球豆腐大火蒸12-15分钟熄火。

在另一小锅里放入所有做酱汁的料。再把蒸肉球豆腐盘里的水也到进去。大火煮开汤汁后加一点的淀粉水勾个薄芡后淋到肉球豆腐上。

Ingredients:

Minced shrimp 100 g

Minced pork 100 g

Minced Ginger 1/2 teaspoon

Soy sauce 1/2 tablespoon

Salt a small pinch

Oyster sauce tablespoon

Sesame oil 1/2 tea spoon

Corn starch 1 tablespoon

Sauce:

Chicken broth 4 tablespoons

Sugar 1 teaspoon

Soy sauce 1/2 tablespoon

Oyster sauce 1 tablespoon

Cooking wine 1 tablespoon

Chicken powder 1/2 teaspoon

Soft tofu 1 box

Get the tofu out of the box, cut off the uneven edges and then cut the tofu into 4 even pieces. Using a small knife, draw a circle on the middle of each piece of tofu and use a small spoon, spoon out the tofu in the middle.

Mix pork, shrimp and spices together and stir in the same direction for 3 minutes, divided the mixture into 4 equal parts then roll into 4 balls. Put ball into the tofu’s holes. Put all of the tofu meatballs in a flat plate.

Steam tofu meatballs over boiling water for about 12-15 minutes.

In another small saucepan add all the ingredients for sauce, also pour the juice coming out the tofu meatballs to the pan too. Bring the sauce to boil then thicken it up with a little bit of corn starch water and pour the sauce over the tofu meatballs.