Steam Buns/包子

I Love steam buns so much that I had tried so many times in the past to make them myself, but there was always something missing and I didn’t know why. Recently I’ve tried different recipes and asked people so many questions, and today I made my best steam buns ever. Here is my recipe, hope you will like it too.

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All-purpose flour 500g

Water 280g

Sugar 1tbsp

Rapid rise instant yeast 5g


Pork filling:

Pork belly 430g

Light soy sauce 1.5 tbsps.

Dark soy sauce 2 tbsps.

Cooking wine 1tbsp

Chicken bouillon 1/2tsp

Scallion ½ cup (finely chopped)

Mix everything together and marinate for a couple of hours.


Beef and cabbage filling:

Ground beef 70g

Cabbage 150g (finely shredded)

Carrot 2tbsps. (finely shredded)

Chinese Dried mushroom a few pieces

Salt 1/3 tsp

Chicken bouillon ¼ tsp

Sesame oil 1 tsp

Chinese vermicelli 10g

Soak the dried mushroom in water until soften. All vegetables need to be finely shredded, thin and short. Bring some water to boil, and cook cabbage in the boiling water for a minute. Also cook the vermicelli in boiling water for 15 seconds, then cut them really short. Squeeze all the water out of cabbage, and then mix with the rest of ingredients.


Red bean paste filling:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp.

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 7 minutes.

After the bean is cooled, pour it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

You can do the same for the bean with green tea powder filling, only you need to an additional ingredient of 1tbsp of green tea powder that is mixed with 2 tbsps. of water, mix it with the rest ingredients.


WeChat Image_20170923220229


Mix all the ingredients for Bun dough together in a bread machine and turn the dough cycle on. The dough cycle is 90 minutes in total.

Once the time is up, usually it is twice in size, it is good. The time will vary depend on the weather temperature.  If you don’t have a bread machine at home, you can use a mixer to mix the dough for 15 minutes, then let it rise in room temperature until it is twice in size. If you have none of them, you still have your hands, use your own hands to knead the dough until it is smooth (I think it should be about 5 minutes)

Once the dough is twice in size, take it out of the bread machine, knead it by hand for another 5 minutes (you can use machine to do it too). Cut the dough into 10 to 12 even pieces, use a dump cloth or wet kitchen towel to cover them up,  take one piece of the dough, use a rolling pin to roll it out to a big flat round piece that is thin on the edge but thick in the center.

Place a spoonful of fillings in the center of dough wrapper. Use one hand’s thumb to secure it with your thumb pressing the filling lightly.

Use another hand, with your thumb and first index finger to pull up a little portion of the side of the dough. Fold and pleat evenly all the way as you go anticlockwise until you reach the end, enclose the bun. You’ll get a nice swirl pattern. You will need some practices to get to the perfect sharp, but it is not really that hard. I usually do Pleat for savory buns and smooth round surface for the sweet ones.

Once you finish pleating them, cut some parchment paper and seat them on top of the paper. Put them inside the bamboo steamer, let them seat for another 15 minutes, they will grow bigger again.

Bring some water to boil, steam them for 15 minutes.

DON’T OPEN THE LID OF THE STEAMER!!! Wait 5-10 minutes. If you open the lid right after you turn the heat off, the bun will shrink because of the colder air outside the steamer will heat the hot steaming buns.

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Oxtail Soup/牛尾汤



Ox tail 550g

Water 5 cups

Small size carrot 1

Roma tomato 2

Celery 1 stalk

Large size potato 1

Corn 1

Small size yellow onion ½

Rosemary 1 spring

Bay leaves 2 pieces

Cut all vegetables into small chunks.

Blanch the ox tail in boiling water for 2 minutes, and then wash them with some water.

Bring the 5 cups water to boil.

Add everything to the slow cooker and cook for 9 hours. (Ox tail I only cooked for 6.5 hours). Only need to add some salt and black pepper to your taste at the end. I tried the soup before adding the salt and pepper; it was so sweet with all the vegetable flavors.

You can eat the ox tail soup by itself, or with rice or noodles. They are all good. I cooked some penne Rigate and added it to the soup today, SUPER yummy!!! When you have some vegetables that you don’t know what you can do with them, this is the dish for you to use all of them. You can use pressure cooker to cook it, but believe me the flavor and the texture will be very different. The oxtail is still very flavorful after 9 hours of slow cooking, and the vegetable and meat are both tender and sweet. Winter time is coming, so let’s cook soup.

Scramble Egg With Tomato/西红柿炒鸡蛋


This a a very popular dish for Chinese, and everyone has his/her own version of how it should be cooked. It is sweet, sour and savory. It can be eaten with rice or noodles. If you ask a Chinese who doesn’t know cooking at all to cook a dish, this will most likely be the one. Here is my version of how to cook it.

Roma tomato 3

Egg 2

Garlic 1 clove (Minced)

Chinese celery 2 stalks

Ketchup 2.5 tbsps.

Water ½ cup

Sugar 1tbsp

Vinegar 1tsp

Beat up the eggs in a small bowl.

Bring some water to boil, then add the tomatoes. Take tomatoes out after 10 seconds. Peel the skin off, then cut into big chunks.

Heat up 2tbsps vegetable oil in a skillet, add the egg to the pan to make scramble egg. Don’t overcook it, once the egg is solid; take it away from the heat because we are going to cook it again later.

In the same skillet, heat up 2tbsps oil, add the Chinese celery and garlic.

Stir fry the vegetable for 2 minutes, add water and the rest the ingredients except egg.

Bring everything to boil then add the egg to it; add just a little bit of salt to taste. Thicken it up by adding some starch water.




蒜1个 (剁碎)


番茄酱2.5 汤匙






在一小锅里煮开点水, 然后加入西红柿。10秒后把西红柿拿出来剥掉皮, 然后切成大块。

在煎锅里加热2汤匙植物油,  将鸡蛋放入锅中炒熟。 不要炒过头, 一旦鸡蛋凝固就出锅, 因为我们一会还要再煮。

在同一锅中加热2 汤匙油, 加入中芹和大蒜炒。




Cheesy Bacon Bread/培根芝士面包


I made more bread last night, and they are still very moist and soft today. So yummy!

This time I only changed the topping. I add Ketchup, Mayo, bacon, cheese and scallion on the top of the bread. I also made the red bean paste and red Lentils with green tea powder paste. The smell was so incredible, While it was still in the oven, my home was already full of the delicious flavor.

It is the same recipe I used over and over again.

Red bean paste dough:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 7 minutes.

After the bean is cooled, pour it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

You can do the same for the red Lentils with green tea powder paste, only you need to a the additional ingredient of 1tbsp of green tea powder that is mixed with 2 tbsps of water.


一样的食谱, 昨天也做了咸的面包。 上面加了番茄酱,培根,蛋黄酱, 芝士还有点葱。 其他两种是红豆和无皮绿豆加了绿茶粉的口味。 烤的时候家里香气四溢。 真的是好吃到飞起。 昨天做的今天吃还是很软,这个食谱真的好。

糯米粉 15克+ 3汤匙 水 (拌匀)
盐1/3 茶匙
豆冷却后, 倒入搅拌机搅拌至顺滑。
在锅里倒入豆糊煮到没有水汽为止, 大约20-30 分钟。当它煮好了以后, 豆糊就会抱在一起成为一大团并且不会再黏附到锅的边缘。
你可以用同样的方法做绿茶味的, 只是你需要加1汤匙的绿茶粉和2汤匙水搅拌好的混合物。





I meant to make the cupcakes with my brand new Russian piping tips, I was so excited. HOWEVER, the butter cream frosting was too soft, it wouldn’t stand. Worse of all, I added too much of the wrong color to half of the frosting and the color became really ugly. Anyway, it didn’t turn out as I expected. Tasted good though…


  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounces cream cheese, softened
  • 3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
  • 2 teaspoons pure vanilla extract

Pillsbury lemon flavor premium cake mix 1 box

Bake the cupcakes as directed on the back of the box.

Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat until smooth and well-combined.

Decorate the cupcakes with the butter cream frosting. I also sprinkled something on top of them, so they wouldn’t look too ugly.


我想用我新买的俄罗斯挤花嘴来装饰纸杯蛋糕。 然而, 我做出的奶油太软了, 它站不住。更糟糕的是, 我加了太多的错误颜色到一半的奶油里结果颜色变得非常丑。无论如何, 它并没有如我所料那样简单,虽然味道还不错。。。。。。


  • 1/2 杯 (1 根) 咸黄油, 软化
  • 8盎司奶油芝士, 软化
  • 3至4杯糖粉 (取决于您想要的稠度和结霜的甜味)
  • 2茶匙纯香草精华




使用电动搅拌器, 把黄油和奶油芝士搅在一起。慢慢地混入糖粉和香草, 然后打到平滑均匀。

用打好的奶油来装饰蛋糕。我还洒了一些东西在上面, 所以他们不会看起来太丑。

Cuttlefish With Cayenne Pepper/牛角椒炒墨鱼


Green cayenne pepper 2 pieces

Cuttlefish 10 oz.

¼ of medium Yellow sweet pepper

Celery 1 stalk

Ginger 1 slice

All the ingredient should be thin shredded.

Marinate cuttlefish with pinch salt, pinch white pepper and 1 tbsp. cooking wine for 15 minutes and set aside.

Bring some water to boil, precook cuttlefish in the boiling water for 1 minute.

Add 2 tbsps. oil to a skillet and heat it up, add shredded ginger and cook for 20 seconds.

Add the rest ingredients except yellow pepper to the skillet and stir fry for 3-4 minutes.

Add ¼ tsp. salt, ½ tsp. chicken bouillon powder, and yellow pepper and continue to stir fry until all the flavor are well combined.

Before you turn the heat off, add 2 tbsps. Cooking wine from the edge of the cooking pan.




中号黄甜椒 ¼个




用一点盐, 一点白胡椒和1汤匙. 料酒腌墨鱼15分钟。

煮开一些水, 墨鱼在沸水中煮1分钟。

加热2汤匙油在一个煎锅里, 加姜丝炒20秒。

加入除黄椒以外的其他配料, 快炒3-4 分钟。

添加¼ 茶勺 盐、½茶勺鸡汤粉, 并继续翻炒 直到所有的味道都拌匀了。

在你关火之前, 加2汤勺料酒喷一下锅沿。

Seafood Soup/海鲜汤



Lobster fat and juice 1.5 cups

Tofu a few pieces

Egg 1

Prawn 3 pieces

Cuttlefish 4 pieces

Chinese short razor clam 3 pieces

Water 1.5 cups

Minced Ginger, scallion and garlic 1tsp

Add 1 tbsp. vegetable oil to a skillet, add ginger, scallion and garlic sauté until fragrant.

Add water, tofu and lobster fat and juice to it, bring it to boil.

Add prawn, cuttlefish and clam and cook for 2 minutes.

Add some starch water to thicken the soup.

Beat up the egg in a separate bowl; add the egg to the soup. Add pinch of white pepper.

No salt needed for this dish since the lobster fat and juice is already salty.  I didn’t like the color of the dish because it looks kind of ugly, so I added a tbsp. of dark soy sauce. However it only made it worse, so I didn’t want to post this dish, but the taste of it is incredible, too delicious not to share it. So here you go!!!


龙虾脂肪和汁水1.5 杯

豆腐 几片





水1.5 杯



加1汤匙植物油到锅中, 加入姜、葱、蒜炒至香。

加入水,豆腐和龙虾的脂肪和汁水, 把它煮开。

加入大虾, 墨鱼和蛏子, 煮2分钟。


先把鸡蛋打在一个碗里; 难后把鸡蛋加到汤里。加入少许白胡椒粉。

这道菜不需要加盐, 因为龙虾的脂肪和汁水已经是咸的了。 我不喜欢这道菜的颜色, 因为它看起来有点难看, 所以我加了一汤匙老抽试图让它变好看一点。结果更糟, 所以我其实不想贴这道菜, 但它的味道是令人难以置信的美味, 这么美味怎么可以不分享!所以你们随便看看吧!


Beer Duck/啤酒鸭


Duck 2 pounds

White mushroom 150g

Taro 150g

Ginger 3 slices

Scallion 3 pieces

Garlic 2 cloves

Beer ½ pint

Water ½ pint

Rock sugar 4 pieces

Star anise 2 pieces

Chinese prickly ash 5 pieces

Light soy sauce 1tbsp

Dark soy sauce 1.5 tbsps.

Oyster sauce 1 tbsp.

Cut taro into small chunks, then wrap them with starch, deep fry or pan fry until lightly golden brown. Also cut the mushroom into chunks. (if you buy the small ones, just cut into halves)

Add 2tbsps. Oil the cooking pan, add ginger, white part of scallion and garlic stir fry until lightly golden brown, then add mushroom and continue to cook for 2 – 3 minutes.

Add duck meat and continue to stir fry until duck is also lightly golden brown about 4-5 minutes.

Add beer and water (just enough to cover the duck). Add the green part of scallion, star anise, Chinese prickly ash, both soy sauces and taro. When the liquor is boiling, reduce the heat to small and continue to simmer for about 20 minutes.

Turn the heat to high to thicken the sauce, add oyster sauce and rock sugar. When the sauce is thick, turn the heat off.






啤酒½ 品脱

水½ 品脱








将芋头切成小块, 然后用淀粉裹一下、油炸或煎成金黄色。也把蘑菇切成块。(如果你买小的蘑菇, 切成两半就好了)

加2汤匙油到锅里, 加入姜, 葱白和大蒜炒至淡金黄色, 然后加入蘑菇, 继续炒 2-3 分钟。

加入鸭肉继续炒, 直到鸭肉也成浅金黄色约4-5 分钟。

加入啤酒和水 (差不多可以淹到鸭子)。加入葱段, 八角, 花椒, 酱油和芋头。当汤煮开时, 将火调小, 继续煨约20分钟。

这时把火调高,  加入蚝油和冰糖。 当酱汁变稠时就可以关火了。

Blue Berry Banana Bread/蓝莓香蕉面包



  • ½ cup (1 stick) butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour


  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until toothpick inserted into center comes out clean.

If you like the top to be crunchy, sprinkle some granulated sugar on the top before baking.



Just for fun I used the muffin tin to make some little individual ones too. The top is very crunchy because I sprinkled some granulated sugar.



  • ½杯 (1 条) 黄油, 软化
  • 2/3 杯砂糖
  • 2个蛋
  • 3条熟香蕉, 捣烂
  • 2杯面粉
  • 1茶匙小苏打
  • ½茶匙盐
  • 1½杯新鲜蓝莓(放1汤匙面粉拌一下)



  1. 预热烤箱至375F 度。用喷雾油喷两个9×5 面包烤盘。
  2. 在一个大碗里搅拌黄油和糖直到蓬松。
  3. 将鸡蛋加入砂糖混合物中, 搅拌至混合。加入捣烂的香蕉拌匀。
  4. 过筛所有干配料: 面粉、小苏打和盐。慢慢地在香蕉混合物中加入过筛的干配料, 拌匀, 直到面粉混合均匀。不要过度搅拌!加入面粉拌过的蓝莓再稍微拌一下。
  5. 将面糊倒入准备好的面包盘中, 在375F 的烤炉中烘烤15分钟。将火力降低到 350F, 再烘烤30分钟, 直到插入牙签出来是干净的。

如果你喜欢顶部是脆的, 烘烤前洒一些砂糖在上面。

MaiFan Soup/米粉汤


Fish ball 3 pieces

Canned pickle cabbage 2oz. (roughly chop)

Maifan/rice vermicelli 50g

Scallion I piece

Some cooked meat from Chinese restaurant (optional)

Boil egg ½ (optional)

Broth 2.5 cups

Add 1tsp cooking oil to a cooking pan and heat it up, add the white part of scallion and pickle cabbage to the oil and sautéed for a couple of minutes.

Add broth and fish balls to the pan and cook until boil.

Add maifan and cook for 5 minutes or until maifan is soft enough to eat, add green part of scallion.

Pour the maifan soup to a bowl; add the ½ egg and meat on top of it.

How to make the egg:

Cook the egg in boiling water for 6 minutes, take it out and when it is not hot anymore, peel the shell off, put it in the sauce over night. If you don’t like the egg yolk too soft, then boil it for one more minute.

Link for sauce:

Usually if you order a bowl of noodle soup from a Cantonese restaurant, it will have some sort of precooked meat come with that. Something like roast pork, duck or braised meat. Since I cooked duck and pig intestine the day before, I added them to my noodle. The pickle cabbage is very important in this dish, it brings tons of flavor to the noodles. Try it, you will see. It took me about 10 minutes to make this delicious noodle soup. Yum!!!



罐头雪菜2 安士 (稍微切一下)


葱 I 条

一些熟肉 (可不要)

水煮鸡蛋½ 个

肉汤2.5 杯

将1小勺 的油加到锅中, 加热, 将葱白和雪菜加入油中, 再炒2分钟。

在锅中加入肉汤和鱼丸, 煮开。





水开后放入蛋煮6分钟, 马上拿出来。等蛋不烫了把皮剥掉。 放入酱汁中浸泡过夜就好了。


通常, 如果你去广东餐馆点一碗汤面, 面里会有烤猪肉、烤鸭肉或叉烧,鸡肉之类的东西。因为我前一天卤了鸭和猪大肠, 我就把它们加到我的面条里。这道菜雪菜是一个必须, 没有它米粉就没有那么好吃。 我花了10分钟不到就做了这美味的面条汤。好吃!