Month: February 2017

Chicken With Soy Sauce/豉油鸡

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Half chicken 2.5 pounds

Soy sauce 1/3 cup

Water 1 cup

Cooking wine 1 tbsp

Sugar 1tbsp

Dark soy sauce 2tbsp

Ginger 3 big slices

Scallion 2 pieces

Garlic 3 cloves

Cut the half chicken into 4 big pieces. Blanch them in hot boiling water for 1-2 minutes, drain.

Add the ginger, scallion and garlic on the bottom of a cooking pan, add chicken over them, pour the sauce over the chicken.

Bring the sauce to boil then turn the heat to medium and continue to cook for 15-20 minutes, turn the heat off and leave it with the cover on for another 15 minutes.

 

半鸡 2.5 磅

豉油 1/3 杯

1 杯水

料酒 1 汤匙

糖 1 汤匙

老抽 2 汤匙

姜 3 片

葱 2 根

蒜 3 粒

半只鸡切成 4 大块的。在滚水里焯烫 1-2 分钟。

在一锅底加姜、 葱、 蒜，接着把鸡放上面、倒入 酱汁。

大火把酱汁烧开后转中火继续煮 15-20 分钟，关火，盖着盖焖 15分钟。

 

Chicken With Ginger Sauce/葱姜鸡

/ CaiQinChen / 1 Comment

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Half chicken 2.5 pounds

Ginger 3 slices

Sauce:

Scallion 40g minced

Ginger 40g minced

Garlic 40g minced

Salt  1.5tsps

Chicken bouillon powder 1.5tsps

Sugar 1tsp

Oil 1/3 cup

Mix all the ingredients for sauce together except oil. (I added a small piece of red pepper for color.)

Heat up oil until it is smoking, pour the oil to the above mixture. While adding the oil use pair of chopstick stirs the mixture.

In a large Chinese wok bring water(enough to cover the chicken) to boil and add the ginger to the water, cook the half chicken in the boil water for 30 seconds then take it out and leave it in the cold ice water for a minute. Put it back to the boiling water and repeat the same process one more time.

Cook the chicken in boiling water for 15 minutes with cover on, and then turn the heat off. Leave the chicken in the hot water with the cover on for 15-20 minutes.

Take the chicken out of water and cut into smaller pieces and serve with the sauce.

Rice

Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.

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半鸡 2.5 磅

姜 3 片

酱汁︰

葱剁碎的40 克，

姜剁碎的 40 克

大蒜剁碎的 40 克

盐 1.5茶勺

鸡粉 1.5茶勺

糖 1 茶匙

油 1/3 杯

将除油以外酱汁里的所有原料都混合在一起。（我添加了一块小小的红椒调颜色）。

油烧热到冒烟，倒到上述的混合物内。添加油时使用筷子搅拌一下。

在一个大锅里加水 （足以盖过鸡） 放鸡在滚水里 30 秒到一分钟，拿出来，放在冰水里一分钟。 再放入滚水里煮30 秒到一分钟，再重复一次以上的过程。

在滚水里盖上盖煮鸡15 分钟，，然后将火关掉。盖着盖子焖15-20 分钟。

鸡取出切成小块，配上酱汁。

米饭：

加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里，加 7 杯刚刚煮鸡的水，加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。

Honey And Sesame Salad Dressing/沙拉酱

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Salad Dressing:

Garlic 2 cloves finely chopped

Ginger 1 tablespoon (minced)

Red onion or shallot 1 tablespoon finely chopped

Red wine vinegar ¼ cup

Dijon mustard 1 teaspoon

Brown sugar 3 tablespoons

Honey 3 tablespoons

Light soy sauce 1 tablespoon

Sesame oil 1/2 teaspoon

Sesame seeds 2 tablespoons

Chia seeds 2 tablespoons

Extra virgin olive oil 2/3 cup

Sea salt 1 teaspoon

Black pepper ¼ teaspoon

Mix everything together in a glass jar and shake.

I have never liked salad!!!! Every time when I think of eating salad, I think of cow chewing grass. To me, vegetable has to be cooked!!!! But today I ate salad as lunch and dinner!!! That’s how good this dressing is.

 

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沙拉酱︰

2 蒜瓣 切碎

姜茸 1 汤匙

红洋葱或红葱头1 汤匙 切碎

红酒醋 ¼ 杯

芥末 1 茶匙

红糖 3 汤匙

蜂蜜 3 汤匙

生抽 1 汤匙

香油 1/2 茶匙

芝麻 2 汤匙

特级初榨橄榄油 2/3 杯

海盐 1 茶匙

黑胡椒粉 ¼ 匙

野鼠尾草籽 1 汤匙

所有的材料都混合在一个玻璃瓶中摇晃到所有的东西都混好了。

我从不喜欢沙拉!!!每次当我想到吃沙拉，我就想到牛吃草。对我来说，蔬菜就是要煮了吃!!!但是今天我吃了用这个沙拉酱调的沙拉作午餐和晚餐!!!所以你可以想象到这个沙拉酱得多好吃。如果你在减肥，请不要放太多的这个酱。 所谓那些吃沙拉减肥的人是吃菜，就算用沙拉酱也是吃一些低卡的酱汁。 这个酱汁按5人份算的话， 每份还有大约360大卡的热量。 我今天吃的沙拉里有鸡肉，牛油果，坚果和鸡蛋。 比起我平常吃的麦片加清炒蔬菜要多很多的热量了。

Beef Soup with Barley/牛肉薏仁汤

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I prefer chuck steak for soup because it is not totally lean; I don’t like dry meat. Barley needs more time to cook so I cooked it in pressure cooker first. I could have soaked barley in water the night before to shorten the cooking time but I forgot to do so until I started cooking my soup, so I had to cook it in pressure cooker until it was ready to eat.

Beef chuck steak 1 pound

Medium size potato 1

Medium size carrot ½

Large size yellow onion ½

Celery 2 stalks

Barley ½ cup

1 shallot

Fresh parsley to garnish, optional

Minced garlic 2 cloves

Portobello Mushroom 1

Beef broth 60 oz.

Rosemary 1tbsp

Thyme 1tsp

 

Cut the beef into cubes

Dice all the vegetables

Precook barley in a pressure cooker for 15 minutes

Blanch the beef in boiling water for 2-3 minutes, drain then set aside.

Heat up 2 tbsps. oil in a cooking pan then add onion, garlic and shallot and sauté for 2 minutes

Add the rest vegetables except mushroom and 2 pinches of salt and continue to cook for 4 minutes or until the vegetables are tender

Add broth,beef and herbs to the vegetables and bring the soup to boil, then turn the heat to medium low heat and continue to cook for 35 minutes.

Add the mushroom and cooked barley to the soup and turn the heat to high and continue to cook for 10 minutes.

Add some more salt and black pepper to your taste. Garnish the soup with some parsley.

 

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牛肩胛肉 1 磅

中等大小土豆 1个

中等大小的胡萝卜 ½ 条

黄洋葱 ½ 个

2 根西芹

薏仁半杯

1 个红葱头

新鲜的欧芹来装饰（可不要）

蒜茸 2 瓣

波多贝罗蘑菇 1 个

牛肉汤 60 盎司

迷迭香 1 汤匙

百里香 1 茶匙

 

牛肉切成 小块

所有的蔬菜切成丁

先在高压锅里煮薏仁15 分钟

滚水中焯煮牛肉2-3 分钟，篦干待用。

锅中热2 大勺油加洋葱、 大蒜、 红葱 炒 2 分钟

除了蘑菇以外加其他蔬菜和 一点盐在锅里，继续煮 4 分钟，或直到蔬菜变软

肉汤,牛肉和香草加到蔬菜里煮沸，然后转中小火继续煮 35 分钟。

在汤里加蘑菇和熟薏仁转大火继续煮 10 分钟。

加一些盐和黑胡椒粉。加一些欧芹装饰。

我更喜欢用牛肩胛肉煮汤，因为它不是全瘦的; 我不喜欢肉干干柴柴的。薏仁需要更多的时间来煮，所以我用了高压锅。我其实可以前一天晚上先泡泡，但直到我开始煮汤了才记起来我忘了泡薏仁。

 

Rice Balls/汤圆/元宵

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On the 15th day of the new year, Chinese will celebrate the 15th day of the first month by eating rice balls with different kind of stuffings. I like the one with savory meat inside.

Rice ball :

Sweet sticky rice flour 3 cups

Cold water 1 cup

Hot water 5tbsp

Regular rice four 4tbsp

Oil 1tsp

Peanut stuffing:

Roasted peanut 50g (finely grounded)

Peanut butter 2tbsps

Pork fat 4tbsp

Sugar 2-3tbsps

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Sesame stuffing:

Roasted sesame Powder 50g

Pork fat 3tbsp

Sugar 2-3tbsps

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Meat stuffing:

Ground pork 120g

Light soy sauce 1tbsp

Dark soy sauce 1 tbsp

Sugar 1/2tbsp

Scallion 3tbsps (finely chopped)

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Add hot water to the rice flour and mix them with a pair of chop stick first, then roll them with hands.

Add cold water to the dough, when the flour almost come together, add oil and knead the dough for 2 minutes.

Mix all the ingredients for peanut stuffing, sesame stuffing and meat stuffing separately in separate containers.  Then roll each of them into 10 small balls and freeze them in freezer for about 1 hour.

Cut the rice dough into 30 even pieces.

Roll the rice dough into small round ball first then use your thumb and index finger roll the ball into a deep bowl shape, then add one of the freeze flavored stuffing inside the bowl shape rice ball then close the opening , hold your palms together and roll it into a round ball again.

Bring a big pot of water to boil, add the rice balls to the boiling water and cook for about 3 minutes, when the balls float to the surface, turn the heat to medium and continue to cook for 2-3 minutes.  If the meat is frozen, then cook 1-2 minutes more. Don’t cook too many at a time, you should cook not more than 10 at a time, it all depend on the size of your cook ware and the amount of water.

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糯米团︰

糯米粉 3 杯

冷水 1 杯

热水 5 汤匙

大米粉4 汤匙

油 1 茶匙

花生馅︰

熟花生 50 克 （细磨过的）

花生酱 2tbsps

猪油4 汤匙

糖 2-3汤匙

芝麻馅︰

熟芝麻粉 50 克

猪油 3 汤匙

糖 2-3汤匙

肉馅︰

碎猪肉 120 克

生抽 1 汤匙

老抽 1 汤匙

糖 1/2 汤匙

葱花 3汤匙

将热水加到粉里先用筷子搅拌一下，然后用手揉。

再往面团里加冷水，当面团快成型时加油 再揉2 分钟。

混合所有做花生馅、 芝麻馅和肉馅的原料在不同的容器里。 然后将每种馅都分成 10 个小球并放冰箱里冻约 1 小时。

粉团平均切 成30 份。

用手掌将粉团搓圆，难后用你的拇指和食指将粉团搓成一个跟深碗一样的形状，加一颗馅料在碗内，难后把开口合上，再用你的手掌搓成一个圆圆的球。

烧开一大锅水，加入做好的汤圆/元宵到煮沸的水里，煮大约 3 分钟，当汤圆/元宵浮到了水面时，转至中火，继续煮 2-3 分钟。 如果是冷冻的肉，多煮 1-2 分钟。不要一次煮太多，应该不超过 10 个一次，这也取决于你的锅的大小和水的量。

Water Chestnut Cake/桂花马蹄糕

/ CaiQinChen / 2 Comments

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马蹄粉125克

水 700 克

片糖和冰糖各100克

马蹄 100克

干桂花1汤勺

枸杞 几粒

把1/3的水加到125g马蹄粉中。用勺子搅拌一下。

剩余的水放入一个小锅子里，放入糖，枸杞和桂花煮成糖水。

煮开后加入马蹄丁。

边搅拌马蹄粉水边慢慢倒1/4 到煮沸的糖水里，要不停的搅拌。搅拌到最后，就能搅出很浓稠的粉浆。

将冲好的粉浆再慢慢的倒入剩下的马蹄粉水里也一样要不停的搅拌。

做好的粉浆倒入一个锡盘里后放锅里隔水蒸20分钟即可

蒸好的马蹄糕晶莹剔透

待凉后，切块用油微煎或隔水蒸，即可食用。

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Water chestnut powder 125g

Water 700 grams

Brown rock sugar and white rock sugar 100g each

Water chestnut 100g

Sweet-scented osmanthus 1 tablespoon

A few grains of Chinese wolfberry fruit

Add 1/3 of water to the water chestnut powder. Stir with a spoon.

Pour the remaining water to a small pot; add sugar, Chinese wolfberry fruit and sweet-scented osmanthus cook into syrup.

Add finely chopped water chestnut to the syrup.

Stir water chestnut powder and water mixture and pour 1/4 of it slowly to the boiling syrup, keep stirring until it forms thick batter.

Pour the battery slowly to the remaining water chestnut powder and water mixture and keep stirring.

Pour the batter to a tin container and steam over boiling water for 20 minutes

Once cooled, cut into pieces pan fried with little bit of oil or just steam over water.

Asparagus W. Sea Cucumber Intestine/桂花蚌炒芦笋

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Asparagus 400g

Red pepper and green pepper a few pieces

Sea cucumber intestine 150g

Cut asparagus into to small pieces

Sea cucumber intestine may not sound very familiar to you, it is very nutritious and delicious not matter how you cook it. It has the crunchy taste like fresh cucumber. Even though it is seafood, it is not fishy at all. Only thing you need to be careful is not to overcook it.

Add 3 tbsps. oil to a heated cooking pan, add asparagus and stir fry for 2 minutes, add 1/3 tsp. salt, red, green pepper and 3tbsps water and continue to stir fry for 2 minutes.

Add Sea cucumber intestine to the vegetables and cook with cover on for 1.5 to 2 minutes, add ½ tsp. chicken bouillon powder and 1.5tbsp cooking wine and mix well.

Image result for 桂花玤

芦笋 400 克

红椒和青椒一两片

桂花蚌 150 克

芦笋斜刀切小块

你可能对桂花蚌不是很熟悉，这是非常有营养又美味的海鲜。它是海参的肠脏，吃起来有像新鲜的黄瓜脆脆的。虽难它是海产品，却一点也不腥。但你要小心不要煮过头了。它很易熟。

加 3 大勺的油到加热的平底锅里，加入芦笋煸炒 2 分钟，再加入 1/3 茶匙盐、 青红椒和 3大勺的 水，继续翻炒 2 分钟。

桂花蚌加到蔬菜里后盖上盖子煮1.5 到 2 分钟，加 ½ 茶匙鸡精粉、1.5 汤匙料酒拌匀即可。

Steam Salmon Steak/ 蒸三文鱼

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Salmon steak 1 pound

Ginger 2 slices

Scallion a few pieces

Cilantro a few pieces

Seasoned soy sauce for seafood 3tbsps

Oil 3tbsps

Steam salmon steak with just the ginger on the top over the boiling water for 8-10 minutes.

Drain the water from the plate, add the soy sauce to the fish, and leave the scallion and cilantro on top of the fish.

Heat up the oil until it is smoking hot, pour the oil to the scallion and cilantro.

 

三文鱼排 1 磅

生姜 2 片

葱2条切丝

香菜几根切丝

蒸鱼豉油 3大勺

油 3大勺

三文鱼扒上放姜隔沸水蒸8-10分钟。

把蒸好的鱼里的水篦掉，加入豉油，放葱和香菜在鱼身上。

油烧到冒烟后倒在葱和香菜上面。

Dumplings/饺子

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Ground pork 300g

Ginger 3 slices

Chinese celery 50g

Dried mushroom a few pieces

Shrimp 100g

Light Soy sauce 2.5tbsps

Dark soy sauce 1/2tbsp

Oyster sauce 1tbsp

Cooking wine 1 tbsp

Chicken powder 1tsp

White pepper powder 1/3 tsp

3 tbsps water

 

Dumpling skin:

All purpose flour 2 cups

Water 2/3 cup

Mix the water and flour together in a bowl, and cover with a plastic wrap and let stand for one hour.

Soak dried mushroom in water overnight.

I used both lean pork and pork fat in the ratio of 6:4, it is all up to you, you can use whatever the ratio you prefer.  Also I used food processor to cut both pork and shrimp.

Mix meat, shrimp, water and all the spices together and mix well. Separate the mixture into 2 portions, then add finely chopped Chinese celery in one and finely chopped mushroom in another one and mix well.

Cut the dough into 20 to 25 even pieces, use a rolling pin to roll the dough into thin dumpling wraps. The wrap should be really thin on the outside edge and thick in the center. Get the max. amount of meat to the center of  dumpling wrap that you can wrap the dumpling.

Line up dumplings to a nonstick pan and add cold water to cover about half of the dumplings, add 2tbsp oil the water and cook with a cover on. When the water is gone, the oil will start frying the dumplings.  When the water is all gone, you should start checking your dumpling if you don’t want to burn them.

This is so far the fastest and easiest way to make pan fried dumpling for me.   I made 2 different flavors dumpling today. You can also boil the dumpling if you don’t like pan fried one.

 

绞肉 300 克

姜 3 片

中国芹菜 50 克

干香菇几朵

虾 100 克

酱油 2.5tbsps

老抽 1/2 汤匙

蚝油 1 汤匙

料酒 1 汤匙

鸡粉 1 茶匙

白胡椒粉 1/3 茶匙

3 汤匙水

 

饺子皮︰

普通面粉 2 杯

2/3 杯水

 

混合水和面粉在一个碗里，盖上保鲜膜一个小时后再用。

把干香菇在水中浸泡一夜。

我用6:4 比例的瘦猪肉和肥猪肉。 您可以使用任何你喜欢的比例。 此外我用食物处理器来切猪肉和虾。

把肉、 虾、 水和所有酱料混合在一起，搅拌均匀。把混合物分成 2 份，然后加切碎的芹菜于其中一份和切碎的香菇在另一份里。

把面团分成 20 到 25 份，用擀面杖擀成薄薄的饺子皮。皮应该是边缘薄，中间厚。放你可以包最多的肉到皮里包起饺子。

饺子排列整齐到不粘锅里，加冷水覆盖约一半的饺子，再加 2 汤匙油，盖上盖煮。当水煮没了的时候油就开始煎饺子了。 当水都消失了，你就应该开始检查你的饺子，不然很容易焦掉。

到目前为止，这是我觉的最快和最简单的煎饺子方法。今天我做了两种不停口味的饺子。 你也可以煮饺子如果你不喜欢煎的。