Dried Meat Floss/肉松

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鸡胸肉或猪肉 700 克
鸡粉 2茶勺
老抽 1汤勺
生抽2.5汤勺
糖 1汤勺
麻油 1茶勺

肉切小块
把肉放入水中煮30-40分钟,肉捞起, 冷却。 撕成肉丝。
把肉和其他酱料放入面包机里,开JAM那一档。
一轮结束了之后,从新再来一次,但第二次只要40-50分钟左右。

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Chicken breast or lean pork 700g
Chicken bouillon 2tsp
Dark soy sauce 1tbsp
light soy sauce 2.5tbsps
Sugar 1tbsp
Sesame oil 1 tsp
Cut meat into big chunks.
Cook meat in boiling water for 30-40 minutes, take the meat out and let cool. Tear the meat.
Add everything to the bread machine and start the process with the Jam cycle.
After one cycle, do another cycle of Jam, but this time only do it for 40-50 minutes.

Sticky Rice Chicken/糯米鸡

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Ingredients:

Glutinous rice 6 cups
Dried Mushroom 8 pieces
Dried Shrimp 18 pieces
chicken drump stick 3 sticks
Chinese mini sausage 8 pieces
Dried lotus leaves 4 pieces
Sauce for rice:
2tbsps oyster sauce
2tbsps soy sauce
6 tbsps pork fat
2 tsps chicken bouillon
2/3 cup hot water
Sauce for chicken thigh:
1 tbsp oyster sauce
1.5 tbsps soy sauce
salt 1/2 tsp
1.5tbsp cooking wine
5 tbsp water
Minced ginger 1 tsp
Rice soak in water overnight. Dried shrimp and mushroom soak in water over night. Chicken cut into big chunks. Soak lotus leaves in water for about 3 hours, clean then cut into halves.Sausage cut into halves.
Steam rice over boiling water for about 12 minutes.
Add the pork fat in a skillet, add the rice and the rest of ingredients, mix well. set aside.
Add 2 tbsps oil in a hot skillet, add chicken, mushroom, shrimp, sausage and ginger to the oil and saute for about 5 minutes or until the color of chicken turns white, add the rest of sauce, spices and water, mix well.
Cook with cover on for about 7 minutes or until everything is cooked.
Let rice and chicken both cool down to room temperature. Divide the rice into 8 equal portions.
Get one pieces of lotus leave, add 1/2 of one portion of rice on the leave, add chicken, mushroom, shrimp and sausage on top of rice, then add the other half portion of rice on top of it. wrap it up.
Continue to work on the rest of them.
Steam sticky rice chicken wrap in lotus leave over boiling water for about 15 minutes.

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糯米6杯
干香菇8只
虾干18只
鸡腿根3个
中式迷你香肠8个
干荷叶4片
米饭调味料:
2汤勺蚝油
2汤勺酱油
6汤匙猪油
2茶勺 鸡粉
2/3 杯热水
鸡肉调味料:
1汤匙蚝汁
1.5 汤匙酱油
盐1/2 茶匙
1.5汤勺 料酒
5汤匙水
姜末1茶匙
米浸泡在水中一夜。虾米和蘑香菇浸泡在水中过夜。鸡肉切成大块。将荷叶浸泡在水中约3小时, 清洗后切成两半。香肠切成两半。
蒸米饭超过沸水约12分钟。
在煎锅里加入猪油, 加入米饭和其他配料, 拌匀, 备用。
将2汤匙油放入热锅中, 加入鸡肉、蘑菇、虾、香肠和姜油, 炒约5分钟或直至鸡肉变 白, 加入其余的调味料和水, 拌匀。
加盖煮大约7分钟或直到煮熟。
让米饭和鸡肉都凉下来。把米饭分成8等份。
在一份荷叶上加半份的米饭, 在米饭上加入鸡肉、蘑菇、虾仁和香肠, 然后在上面加另一半米饭。把它包起来
继续包剩下的糯米鸡。
隔水蒸糯米鸡约15分钟。

Sushi/寿司

I used to make sushi quite often, I don’t know why I hadn’t done that for a while. My mother just recently asked me if I could make sushi again. The answer is YES of course. They could’ve been better looking if it wasn’t because my father couldn’t wait to eat them! LOL. Anyway I will still show them to you. I don’t eat raw fish, so you won’t see any of them here.

People think making sushi is difficult!!! It is actually not as hard as you may think. Of course I am not saying it is easy, it requires some practice, the worst thing could happen is that you’re eating the rolls ugly/broken/messy. Well they will still taste the same in your mouth good looking or not! So please do try to make them at home; I mean think of how much money you can save by making it at home (fun too). My recommendation is watch videos online, and then practice at home, then you will realize it is not that hard at all. Good eat everyone!!!!

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Ingredients for rice:

Short grain rice 3 Cups

Water 3 cups

Japanese Rice vinegar 4tbsps

Sugar 2tbsps

Salt 1tsp

Dissolve sugar and salt in vinegar, set aside.

Cook rice in a rice cooker with the ratio of rice : water=1:1.

when the rice is done, add the vinegar mixture to the rice and use a rice spatula to mix it. ( don’t smash the rice, we don’t want  rice paste. )

Set the rice aside with a damp kitchen paper towel on top of it until it is cool enough to work on.

The ingredient for stuffings can be any of you favor fish, seafood, meat or just vegetables. I have used below ingredients:

Fried shrimp

Artificial crab meat

Salmon fish

Capelin Roe

Roasted seaweed/Nori

Carrot

Cucumber

Avocado

Yellow radish

I don’t like raw carrot, so I usually boil it in boiling water for a few minutes. The thin slice avocado is for dragon roll.

Here is how I make them, I like to cut about 1/3 of the nori off. So the finish product will not be too big for one bite. I think we suppose to eat it one piece at one shot.

Add rice evenly to the rough side of Nori

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Add you favor stuffings on top of it

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With the help of the bamboo mat roll the top portion of it over( I always wrap the mat with plastic for easy cleaning later)

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Roll it one more time and it is ready. Make sure you press the mat with some pressure every time you roll over, so the roll with stick together tightly.

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Here is how to make rolls with rice side out. You can add some sesame seeds on the rice, so it will be pretty. You flip over the sheet after you apply the rice to it.

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After you finish making the rolls, cutting them is just as important as rolling. In order to cut them evenly, you need a very sharp knife!!!! I made a very pretty dragon roll before cutting, I was disappointed after cutting. Clean the knife with water every time when it is sticky with rice on the surface.

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Since I don’t eat raw fish, I pan fry my salmon fish then mix it with Japanese Mayo and pinch of salt.

I also mix my crab meat with Japanese mayo and Capelin Roe ( recommended)

I don’t follow any rules, I use all my favor ingredients to make sushi. I had done Chinese dried fish, Dried pork, fried peanuts…

Here are the dipping sauce:

Soy sauce

Wasabi

Ginger

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Hope you all enjoy them as much as I do.

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Pork Lard/猪油

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Fat pork belly 2 pounds

Salt 1 tsp

Water 1 cup

Add all the ingredients to a sauce pan, and cook with medium heat for about 20 minutes or until the fat belly is lightly brown without any more fat.

This lard is good for any cooking, especially for fried rice and lo mein. Its rich and smooth flavor will make your food taste thousand times better.  Nowadays we have too much too eat, so this sort of fat is not recommended to eat every day, but once a while it will be ok. When I was little, that is what my mom use to cook every single day.

 

豬肥肉2磅

鹽1茶匙

水1杯

將所有材料放入鍋中, 用中火熬約20分鐘, 或直到猪油渣呈现輕微的褐色沒有更多的脂肪可以熬出来。

猪油适合煮任何菜式, 尤其是炒飯和炒麵。它豐富和平滑的味道將使您的美食好吃几百倍。 現在我們吃得太多了, 所以這類脂肪油不建議每天吃, 但偶尔嘗試一次會使它更加好吃。记得我小的時候, 我媽媽每一天都在用猪油做菜。

Salty Ham With Bamboo Shoot Soup/腌笃鲜

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This dish is surprisingly good, way better than I anticipated! How come I had never eaten it before? This is a Shanghaiese dish; I had heard people talking about this dish before, and they love to use the expression: it is so tasty that your eye brows will come off to describe it. Well, my eye brows came off today!! This dish doesn’t need any spice or sauce; the saltiness is from the salty ham. So the better the quality of the ham, the better this dish will be.  I am going to cook it for Chinese new year.

Fresh bamboo shoot 1 pound

Chinese salty ham ½ pound

Lean pork 1.5 pounds

Knotted bean curd skin 4 oz.

  • Pork cut into small pieces, then blanch in boiling water for 2 minute, wash and set aside.
  • Salty ham also cut into small pieces, cooks in 1 quart of cold water until the water is boiling, drain and set aside.
  • Peel the bamboo shoot’s hard skin off, trim the end, then cut into slices. Cook in boiling water for 3 minutes. Drain and set aside.
  • In a big cooking pan, add 2.5 quarts cold water, salty ham, pork and bamboo together and cook with high heat until boiling. Turn the heat to low and continue to cook for one hour.
  • Add the knotted bean curd skin and continue to cook for 30 minutes with medium low heat.

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  • 冬笋1磅
  • 金华火腿½磅
  • 瘦豬肉1.5 磅
  • 百叶结4盎司。
  • 豬肉切成小塊, 然後在沸水中燙煮2 分鐘, 洗淨放在一旁。
  • 咸火腿也切成小塊, 在1夸脫的冷水中煮到水开了, 瀝幹, 放在一旁备用。
  • 剝去笋的外皮, 修剪末端, 然後切成薄片。在沸水中煮3分鐘。瀝幹水备用。
  • 在一個大的鍋中, 加2.5 夸脫冷水, 咸火腿, 豬肉和笋在一起大火煮到水开。把火轉小繼續煮一個小時。
  • 加入打結的豆腐皮, 中小火繼續煮30分鐘。

 

這道菜出奇的好吃, 比我預想的要好很多!我以前居然從來沒吃過。這是一道上海菜;我以前常聽人們談論這道菜, 他們喜歡用鲜到眉毛都掉了来形容这道菜。嗯, 今天我的眉毛鲜掉了!!這道菜不需要加任何的香料或調味料。;鹹味是从火腿来的。所以火腿的品質越好, 這道菜就會越好吃。 我打算今年年夜饭煮这道菜。

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XO Sauce/XO 酱

Chinese new year is coming, I should get ready for the holiday. So last night I started doing some early preparation: making sauce.

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Dried scallop 1 cup

Dried shrimp ½ cup

Jin Hua salty ham 5 oz.

Garlic Minced 50g

Shallot minced 100g

Oil 2 cups

Light soy sauce 1 tbsp

Oyster sauce 2 tbsps

Chicken bouillon 1tsp

Sugar 1tbsp

Cooking wine 2 tbsps

White pepper ½ tsp

Black pepper ½ tsp

Fresh red chili pepper (thin sliced) 2 pieces

  • Soak dried scallop and dried shrimp separately in 2 cups water and 1 tbsp cooking wine for 2 hours
  • Drain the water from shrimp and scallop (water can be used for cooking something else later) steam shrimp, scallop and salty ham in separated containers for 15 minutes with high heat.
  • Use a food processor to finely chop garlic, shallot, ham and shrimp separately.
  • Tear the scallop into thin threads.
  • Heat up oil in a cook pan, use a chop stick to test the oil, if you see small bubbles when you stick the chop stick into the oil, then temperature is ready. (Oil doesn’t need to be too hot).
  • Cook shallot in the oil with medium low heat for about 8 minutes or until lightly golden brown. Set aside.
  • Cook garlic in the oil with medium low heat for about 4 minutes or until lightly golden brown. Set aside.
  • Cook shrimp and salty ham in the oil with medium low heat for about 4-5 minutes. Set aside
  • Cook scallop in the oil with medium low heat for about 8 minutes.
  • Add all the ingredients just finish cooking back to the oil; continue to cook for 2 minutes.
  • Then add the rest of spices and sauces, turn the heat off. Continue to stir make sure everything combine well.

It is very important to cook with medium low heat because we don’t want to burn anything. While cooking make sure keep stirring too for the same reason.  Some people can cook everything together because they already know how long will it take for each ingredient to be dehydrated.  If you not experienced, I would recommend cooking them separately. This sauce is so good for so many things. Fried rice, noodles or stir fry seafood. It is so flavorful, so even though it is a lot of work and kind of expensive, it is totally worth it.

Fried rice with XO sauce

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Tofu Chicken with XO sauce

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幹貝1杯

幹蝦米½杯

金華火腿5盎司。

蒜茸50克

红蔥头碎100克

油2杯

醬油1湯匙

蠔油2湯匙

雞粉1茶匙

糖1汤匙

料酒2湯匙

白胡椒粉½ 茶匙

黑胡椒粉½ 茶匙

朝天椒 (薄片) 2 个

 

  • 干貝和蝦分別浸泡在2杯水和1湯匙料酒中2小時
  • 將水從蝦和幹貝中倒出 (水可用於烹調其他東西) 蝦, 幹貝和咸火腿装在不同的容器中高溫蒸15分鐘。
  • 用食品加工機將大蒜、蔥、火腿、蝦分別切碎。
  • 把扇貝撕成細絲。
  • 在鍋里加熱油, 用一根筷子來測試油, 如果你看到筷子在油里有小氣泡, , 那麼溫度就好了。(油不需要太熱)。
  • 在油中用中低火炸红蔥头大約8分鐘或直到淡金黃色。捞出备用。
  • 在油中用中低火炸大蒜約4分鐘, 或直到淡金黄色。捞出备用。
  • 在油中用中低火炸蝦和咸火腿約4-5 分鐘。捞出备用。
  • 在油中用中低火炸干貝約8分鐘。
  • 把刚刚炸好的其他东西都倒回到油里繼續煮2分鐘。
  • 加入其餘的香料和調味料, 把火關掉。繼續攪拌確保所有的东西都搅拌均匀。

这个酱用中低火煮是非常重要的, 因為我們不想把东西炸糊了。同樣的道理烹飪時一定要不停的攪拌。 有些人可以把所有的東西一起炸, 因為他們已經知道每一样材料需要多長時間才能脫水。 如果你沒有經驗, 我建議分開炸。xo酱煮很多東西都很好吃。炒飯, 麵條或炒海鮮。如果你喜欢辣,就可以多放一些朝天椒。 煮完之后的那个味道简直香到不行, 所以即使它很花时间又有点小贵还是很值得的。

 

Potato Soup/土豆汤

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I bought too much Potatoes last week, so I have to think of a way to use it. Since it’s so cold now in New York, I decided to make a potatoes soup. I don’t like big chunk potato in my soup so I puree it after I cooked.

4 medium size potatoes (diced)

1.5 cups chicken broth

1/3 cup cheddar cheese

4 strips bacon

1 medium size onion (thin sliced)

1/2 to 2/3 cup Milk

1 clove garlic (minced)

1 cube of home made herb cube

  • In a non stick skillet, cook bacon until crispy. Leave them on a kitchen towel to absorb the exceed oil. Cut into smaller pieces for later use.
  • Add 1tbsp butter and herb cube into a skillet, add onion and garlic and saute for 2 minutes.
  • add potatoes, continue to cook for 3 minutes
  • add chicken broth (just almost cover the whole thing, no need to much broth) and continue to cook with cover on, 5-7 minute until the potatoes are tender.
  • puree the whole thing, then pour back to the skillet. Add milk continue to cook with medium low heat until it comes to boil again. Add black pepper and salt to taste.
  • garnish the soup with some cheddar cheese, bacon and parsley or scallion.

Home made herb cube:

  • I sometimes buy too much herbs, and I can’t use all of them.  So I am using this method to save them for later.
  • Pick all the leaves from the herb, then put them in the ice cube container, pour some good quality extra virgin olive oil over them, then freeze them.
  • Save all the herb cubes in a zip lock bag in the freezer, so when you need some herb for cooking later, you can always get one.

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上周我買了太多的馬鈴薯, 所以我得想辦法用掉它们。正好紐約现在很冷了, 我決定做土豆湯。我不喜歡湯裡有大塊的馬鈴薯, 所以我煮完後就把它搅成泥。

 

4个中等大小的馬鈴薯 (切小塊)

 

1.5 杯雞湯

 

1/3 杯切達乾酪

 

4條培根

 

1个中等大小的洋蔥 (切丝)

 

1/2 到2/3 杯牛奶

 

1瓣蒜 (剁碎)

 

自己做的香料油
  • 在一個不粘鍋里煎培根直到脆。把它們放在廚房纸上, 以吸收多余的油。切成小塊備用。
  • 加入1汤匙 黃油和香料油放入鍋中, 加入洋蔥和大蒜炒2分鐘。
  • 加土豆繼續煮3分鐘
  • 加入雞湯 (幾乎覆蓋住就好了不需要太多的湯) 蓋上蓋子繼續煮 5-7 分鐘, 直到土豆软烂。
  • 用搅拌机把汤搅成泥好然後倒回鍋裡加入牛奶繼續小火煮到它再次煮开。加入黑胡椒和鹽來調味。
  • 用一些切達乾酪、熏肉、歐芹或蔥來裝飾湯。

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香料油做法:

 

  • 我有時買太多的香料草用不完。 所以我经常使用這個方法來保存他們。
  •  摘下所有香料草的葉子, 然後把它們放在做冰塊的容器裡, 把一些優質的特級初榨橄欖油澆在上面, 然後冷凍。
  • 把所有的香料油保存在一個拉鍊袋裡放冰箱裡保存, 這樣當你需要一些香料油做菜的時候, 你總能很快找到。

Mashed Taro/芋泥

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This is a very traditional Fujianese dish. In the old time, this is a must have holiday dessert dish. Yes, it is dessert, so it is sweet!!! It has to have pork fat in it. I love it since when I can remember. You should adjust the ingredients to your own preferences. I sometimes use milk instead of water just so it is creamier.

Ingredients:

3 cups cooked taro

1/2 cup pork fat

1/3 cup sugar

1/3 cup water

Some black sesame seeds for garnish

Direction:

Peel the taro and cut into smaller pieces, steam over water until fork tender.

Use a potatoes smasher to smash the taro.

Add the rest of ingredients to the mashed taro and mix well.

Garnish with black sesame on top.

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這是一個非常傳統的福州菜。在以前這是一個过年过節必須有甜點。所以它是甜的!!!它一定要用到猪油。超喜欢吃。 你可以根據自己的喜好調整配料。我有時用牛奶代替水。
成分:
3 杯熟芋頭
1/2 杯豬油
1/3 杯糖
1/3 杯
一些黑芝麻做裝飾
方法:
將芋頭去皮, 切成小塊, 过水蒸至软烂。
压成芋泥。
把剩下的配料加入到芋泥中, 拌勻。
用黑芝麻點綴在上面。

Crab With Ginger And Scallion/姜葱蟹

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As a Fujianese, I love crabs so much and my family eats a lot of crabs each year. Now it is the season for crab. Steam will be the easiest way to cook them, but I prefer them with more flavor, so this ginger and scallion crab is my favor.

Half dozen live crabs

5  slices ginger (shredded)

4 whole scallion (shredded)

1/4 cup corn starch

Open up crabs’ shells, then cut them into halves, clean them.

Add a few pinches of salt, add corn starch and make sure they are all thinly coated.

Deep fry crabs in hot oil for about 4 minutes ( adjust the cooking time depend on the size of the crabs)

Leave a little bit of oil in the cooking pan, add ginger and scallion and stir fry for 2 minutes.

Add the fried crabs, 1/3 tsp white pepper, 1/3 tsp black pepper, and one tbsp cooking wine and mix well.

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半打活蟹

5片姜切丝

4条葱切丝

1/4杯淀粉

螃蟹去壳后对半切开,去腮洗净

加一点盐后加入淀粉拌匀

放入热油中炸大概4 分钟(看蟹的大小调时间)

锅中剩一点底油,加入葱姜炒2分钟

加入螃蟹,黑白胡椒粉各1/3茶勺,一大勺的料酒,炒匀。