锅边

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锅边又叫鼎边锉,是福州非常出名的一道小吃。吃的时候一般配油条,虾酥,芋头糕之类的油炸品。 可以说没有吃过锅边的福州人一定是假福州人。 对于福州人来说,这就是最地道的福州早餐了。

材料:

沾米粉 1杯

水1杯

面粉 3汤勺

盐一小撮

将以上材料放一碗里搅拌均匀就是做锅边的浆了。

 

高汤  4杯

台湾小白菜 2 根(切丝)

葱1 条(切丝)

大干贝 2颗

干鱿鱼 1小片(3个手指头大,切丝)

五花肉丝 10 来丝

香菇 2朵(切丝)

黑木耳 3片(切丝)

 

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在一大号的不粘锅里炒五花肉丝到肉变色,加入干贝,鱿鱼丝继续炒2分钟后加入香菇,木耳和高汤煮7-8分钟。放入白菜和葱。

刚刚调好的浆再好好搅匀了拿一塑料的小碗装一些后沿着锅沿倒下去,要均匀的倒在锅沿上, 尽量不要倒到汤里去了,也不要倒太多。 这样做出来的锅边才不会太厚又很清爽。

如果火候够猛,你又倒浆倒的很薄, 盖子都不用盖,浆马上就变透明就卷边了(有时还自己就掉下去了)用个塑料的铲子把锅边铲到汤里。 如果锅子小,就一碗一碗的做,如果锅子大点的就继续在锅沿上倒浆重复上面的步骤。 一般也就重复3 遍, 放锅里煮太久锅边会煮的跟浆糊一样也不好吃。加虾油或鱼露(建议不要用盐代替)鸡粉和白胡椒粉调味。

喜欢比较稀一点的就加多点高汤,一般外面卖的都很稀。国内的都是用鼎来做,一次可以做一大锅,而且火够大做的也特别的快。 如果没有信心怕把浆倒到汤里的,也没有关系,将浆倒到平底的不粘锅里烧熟了以后再倒到汤里煮一下也是可以的。 一般外面卖的都喜欢用旧米来磨浆做,旧米没有粘度了这样做出来的锅边很清爽。但是缺点是吃起来比较硬。 我试过只有粘米粉做的, 加地瓜粉做的,都没有今天加面粉的好吃。

以下是网络图片

 

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Pull Pork Burger/肉丝汉堡

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Ingredients

Pulled pork:

  • 4 pounds pork shoulder roast
  • 1 cup barbeque sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon yellow mustard
  • 1/3 tsp salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 2 springs rosemary
  • 12 hamburger buns, split

Cole Slaw:

  • ¼ head green cabbage, finely shredded
  • ¼ head red cabbage, finely shredded
  • 1 small carrot, finely shredded
  • 6 tbsps mayonnaise
  • 2 tbsps cider vinegar
  • 1tbsp sugar
  • Salt and freshly ground black pepper to the taste

Mix everything together and mix well. If you like me who doesn’t like raw cabbage, cook the cabbages in the boiling water for 2 minutes, then drop them into ice water. Make sure you squeeze all the water out of the vegetable before you mix it with other ingredients.

Here is the link for the burger buns:

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

Pull Pork:

  1. Place the onion on the bottom of the slow cooker, then place the pork roast on top of it.
  2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth in a large bowl. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, salt, garlic, and rosemary. Mix everything well then pour the sauce to the pork.  Cover and cook on medium until the roast shreds easily with a fork, 7 to 8 hours. It may seem too little sauce at the beginning, but the sauce will become more and more after cooking.
  3. Remove the roast from the slow cooker, and shred the meat using two forks. Get the juice into a blender and blend it until smooth, then pour it to a saucepan and cook with medium heat to thicken it up.
  4. Spoon pork on to the buns and top with some cole slaw.

The left over BBQ sauce is so yummy, I store it for burger or sandwich later.

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猪肉丝:

4磅猪肩膀肉

1杯烧烤酱

1/2 杯苹果醋

1/2 杯鸡汤

2汤匙红糖

1汤匙黄芥末

1/3 茶匙盐

1汤匙伍斯特汁(牛排酱汁)

1汤匙辣椒粉

1特大洋葱, 切碎

2瓣大蒜, 切碎

2小条迷迭香

12个汉堡包

 

把洋葱放在慢炖锅的底部, 然后把烤猪肉放在上面。

倒入烧烤酱, 苹果醋, 鸡汤在一个大碗里。搅拌入红糖, 黄色芥末, 伍斯特酱, 辣椒粉, 盐, 大蒜, 和迷迭香。把酱料都拌匀后倒入放了猪肉的慢煮锅里。盖上盖子煮到用叉子容易就可以把肉弄碎, 7 到8小时。在刚开始煮的时候, 酱汁看起来可能太少, 但是开煮后酱汁会变得越来越多。

从慢炖锅里取出烤肉, 用两个叉子把肉弄碎。把酱汁倒入搅拌机中, 搅拌至光滑, 然后倒在平底锅上, 用中火煮, 使其变稠。

夹一些猪肉放在包子上再加一些卷心菜就可以开吃了。

剩下的烧烤酱, 我会用瓶子装起来以后吃汉堡或三明治的时候再用。

 

高丽菜沙拉:

¼颗白高丽菜, 切碎

¼颗红高丽菜, 切碎

1个小胡萝卜, 切碎

6汤匙蛋黄酱

2汤匙苹果醋

1大勺糖

盐和新鲜黑胡椒粉少量调味

把所有东西混合在一起, 拌匀。如果你像我不喜欢吃生高丽菜, 把菜放在沸水中煮2分钟, 然后把它们放进冰水中。在你把蔬菜和其他配料混合之前, 一定要把所有的水都挤出来。

以下是汉堡包子的链接:

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

 

Blue Berry Sponge Cake/蓝莓海绵蛋糕

I baked 3 cakes in the last 2 days. I want to bake a cake that has the really soft but rich texture. I am still trying to find the right recipe…

Here are the cakes:

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Blue berries syrup:

½ pint blue berries

3tbsps sugar

1tbsp water

Mix all the ingredients above in a cooking pan, bring it to boil then reduce the heat to low and cook for 10 minutes. Filter the mixture and set the syrup aside.

 

Blue berries cream cheese Frosting:

( good for 2 – 6″ cakes)

1 1/4 cups heavy whip cream
1/2 cup sugar
1 tsp vanilla extract
12 oz cream cheese

3 tbsps blue berries syrup

Whip cream cheese and blue berries syrup until it is creamy and fluffy.

Mix whip cream, sugar and vanilla extract together in a big mixing bowl and whip on high speed until soft peaks form.
Add the cream cheese mixture to the whipped cream and whip until stiff peaks form. Set whipped frosting in the refrigerator.
Cake:

Ingredients:

6 eggs at room temperature,

Cake flour 200 grams, sifted

Sugar 150 grams

Vegetable oil or melted butter 50 grams

Baking:

Preheat oven to 355Fahrenheit

Break the whole eggs into a large mixing bowl

Then pour the sugar into the bowl

Take a big cooking pan with some hot water in it, leave the bowl on top of it (the bottom of the bowl touches the hot water) and whip the eggs.

With the constant whipping, the egg will produce big bubbles; then it will become thicker.

Whip the egg until when you pick up the mixer the egg batter drop down will not disappear immediately and you can use it to draw clear lines. (The whole process takes about 12 minutes depends on the power of your mixer).

Add the flour to the batter in 3 times; with the help of a rubber scraper carefully stir it from the bottom to the top. Do not mix it in a circle direction to avoid defoaming of the egg.

Pour the vegetable oil or melted butter into the cake batter and continue to stir from the bottom to the top.

Spread the parchment paper on the bottom of the baking pan and pour the cake batter into it.

Bend the baking pan on the kitchen counter really hard a few times to get the air out. Bake in the preheated oven for 15-20 minutes. To see if it is ready, use a toothpick to insert inside the center of the cake if it comes out clean then it is ready.

Assemble:

Let the cake to cool down completely

Cut the cake into 3 even slices

Leave the first slice on a cake bottom pad and put it on the cake turntable

Add some frosting on top of the first cake slice, with the help of spatula, smooth the frosting on the surface evenly. Then add the second slice and repeat the same procedure until all 3 layers are stacked up. Use an icing decorator to smooth the surface and the side of the cake. Decorate the cake with your favor berries or fruits.

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蓝莓糖浆:

½品脱蓝莓

3大勺白 糖

1大勺 水

把上面的所有配料倒入锅里, 把它煮开, 然后把把火调小 煮10分钟。过滤混合物, 把糖浆放在一边备用。

蓝莓奶油奶酪霜:

(够做2 个6寸的蛋糕)

1 1/4 杯奶油

1/2 杯白糖

1茶匙香草精

12盎司奶油奶酪

3汤匙蓝莓糖浆

用搅拌器打奶油奶酪和蓝莓糖浆, 直到它变蓬松。

将奶油, 糖和香草精倒入一个大的碗里用搅拌器高速搅拌, 直到奶油变浓稠。提起搅拌器奶油仍会滴落。

加入奶油奶酪混合物到奶油里继续打, 直到凝固硬性发泡。放在冰箱里备用。

 

蛋糕:

蛋糕的食谱是君之的, 几乎没有改变。 http://blog.sina.com.cn/s/blog_4a5089ff0100cdet.html

配料

鸡蛋6个, 室温

低筋面粉200克,

细砂糖150克,

植物油或融化的黄油50克
烘焙:烤箱中层355 华氏度,15-20分钟

制作过程

准备一个稍微大点的盆,鸡蛋打入盆里。
再将白糖倒入。
取一个锅,锅里放入热水,把打蛋盆坐在热水里,并用打蛋器将鸡蛋打发。
随着不断的搅打,鸡蛋液会渐渐产生稠密的泡沫,变得越来越浓稠。

将鸡蛋打发到提起打蛋器,低落下来的蛋糊不会马上消失,可以在盆里的蛋糊表面画出清晰的纹路时,就可以了。(整个打发的过程约需要12分钟, 看你的打蛋器的马力有多大)
分3次倒入低筋面粉,用橡皮刮刀小心地从底部往上翻拌,使蛋糊和面粉混合均匀。不要打圈搅拌,以免鸡蛋消泡。
在搅拌好的蛋糕糊里倒入植物油或者融化的黄油,继续翻拌均匀。
在烤盘里铺上油纸,把拌好的蛋糕糊全部倒入烤盘。
把蛋糕糊抹平,端起来在地上用力震几下,可以让蛋糕糊表面变得平整,并把内部的大气泡震出来。把烤盘送入预热好355度的烤箱,烤15-20分钟,用牙签插入蛋糕内部,拔出来后牙签上没有粘上蛋糕,就表示熟了

组装:

让蛋糕完全冷却下来。

把蛋糕横切成3片

将第一个切片放在蛋糕垫上, 再放在蛋糕转盘上。

在第一片蛋糕上加一些奶酪霜, 在刮刀的帮助下, 均匀地抹在蛋糕上。然后将第二个切片覆盖上去, 重复同样的步骤, 直到所有3层蛋糕片都堆起来。使用一把刮蛋糕奶油专用刮刀把蛋糕的面和边都刮平。用你喜欢的浆果或水果装饰蛋糕。

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I didn’t have enough frosting for this last one, so this one I added some strawberries to the frosting and make a sandwich cake. Lol…

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My Day To Day Food/日常普通的三餐

People think that I am so lucky eating all the good food and never gain weight. Is it possible that someone is eating anything he/she wants and not gaining any weight? I think it is either this person has some kind of disease or this person is VERY VERY VERY lucky. And I am not one of those people. I can gain weight easily just like anyone of you. Then you may ask the question all my friends asking me: then how come I still look kind of skinny? First of all, I am not skinny ( I may look like it). Secondly, I am not eating good, fancy, fatty food every day. On my day to day life, I am a very healthy eater, and I exercise regularly. I’ve been running since 2005.

From now on I am going to post some of my Normal food pictures with or without recipes. A lot of times after I finish cooking something, I realize the food turns out to be really good, but I don’t remember how much ingredients/spices I use. So I don’t post it here. I’ve seen some recipes telling people the amount of ingredients/spices used by saying about, some, maybe, I don’t like it. When I post the recipe, I want every ingredients I use to be accurate, so when a beginner wants to cook the dish, it will be easy for he/she to fellow.

Oat meal is one of my favorite food, on average I eat more than once a day. Today I am going to show you the oat meal I cook for breakfast. Remember beautiful color and nice presentation will always make a dish more attractive, you will see what I mean. Below are the ones I eat over the weekend when I have time to decorate it.

I also cook savory oatmeal too.

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Ok, so oatmeal I eat on most of week days will look like this… I usually add chia seeds. Plain!!!! Sometimes I add some brown sugar. Do you still want to eat it? Lol…

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人们认为我很幸运, 吃了那么多的美食从不发胖。有没有可能有人可以吃他/她想要的所以东西而不发胖呢?我认为要不就是这人有某种疾病或这个人是非常非常非常的幸运。我不是以上的任何一种。我跟你们任何人一样容易变胖。那么你可能会问我所有的朋友经常问我的问题: 那为什么我看起来还是那么瘦?首先, 我不瘦 (我可能看起来像)。第二, 我也不是每天吃香喝辣。在我的生活中, 我是一个饮食非常健康的人, 而且我还经常锻炼。我从2005年就开始跑步了
从现在开始, 我要贴一些我平常吃的食物图片(也许有些没有食谱)。很多时候, 我煮完一道菜后才发现这道菜很好吃, 但我不记得用了多少配料/酱料。所以我不会张贴在这里。我曾看到有些食谱告诉人们材料用 一些, 适量, 我不喜欢这样写。当我张贴食谱时候, 我想把所有的量都说到最精准, 所以当一个初学者想学做的时候会很容易上手。
燕麦是我最喜欢的食物之一, 平均每天吃最少一次。今天我要给你们看一些我做的燕麦早餐。记住美丽的颜色和 精心的摆盘将使一个菜更有吸引力, 看了图片你会明白我的意思的。

ZongZi/粽子

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This year I made my zongzi with purple rice with mixed beans. Savory ones I used  abalone. In order to make zongzi really tasty, I used abalone and chicken breast to make broth and use the broth to soak the rice. For the sweet ones I used dried osmanthus and sugar with some water to make osmanthus syrup, then I used the syrup to soak the rice and beans. I have to say they are really delicious.
4 cups of abalone chicken broth
3 tablespoons of  dark soy sauce
1.5 tablespoons of light soy sauce
1.5 tablespoons of oyster sauce
2 teaspoons Salt
6 cups Round glutinous rice
After washing the rice, add the above ingredients to soak the rice overnight (broth has to  to be cool), if the rice soaks up all the broth, add a little more water in, but do not add too much,  we want to keep the flavor in.
Osmanthus syrup:
5 tablespoons of dried osmanthus
1 cups of sugar
Water 4-5 Cups
Put the above ingredients in a cooking pot and cook about 10 minutes with medium low heat. Filter the syrup and set aside.
Dried Red Bean 6 oz.
Dried Black Bean 6 oz.
Dried Peanuts 2 oz.
1 cup skinless green bean
Purple glutinous Rice 3 cups
Round white glutinous rice 2 cups
Rinse the above ingredients and add the osmanthus syrup to soak overnight.
Wrapping is the same every year, here is the link:

今年包的甜粽子有紫米杂豆的。 咸的有加了鲍鱼的豪华版。 为了让粽子更入味, 我用鲍鱼加鸡胸煲了一锅汤来泡糯米做咸的。 用桂花加白糖熬了桂花糖浆泡米和豆子做了甜的。 很入味好吃的说。 比起以前泡了水后才加糖或着盐要更入味,更香。

鲍鱼鸡汤4杯

老抽3汤勺

生抽1.5汤勺

蚝油 1.5汤勺

盐2茶勺

圆糯米 6杯

把米洗净后加入以上材料浸泡过夜(鸡汤要放凉了),如果水干了,就再加一点水进去,但不要加太多,以免把米的味道冲淡了。

桂花糖浆:

干桂花 5汤勺

白糖1杯

水4-5杯

将以上材料放锅里煮开后开中小火煮10分钟,放凉捞出桂花渣,备用。

红豆6盎司

黑豆6盎司

花生2盎司

无皮绿豆1杯

紫米3杯

圆白糯米2杯

将以上材料洗净后加入桂花糖浆浸泡过夜。

做法每年都一样,包法我也不啰嗦了。

https://caiqinchen.com/2015/06/14/sweet-rice-wrapped-in-bamboo-leaves%e7%b2%bd%e5%ad%90/

Egg Benedict/荷蘭酱荷包蛋

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Ingredients

  • 3 egg yolks
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 stick butter(8tbsps), melted
  • Salt 1/3 tsp
  • 8 eggs
  • 8 strips Canadian bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Directions

Hollandaise:

  1. Bring some water to a boil in a double boiler.  Make sure that water does not touch the top pan. Turn the heat to low, so the water is simmering. In the top of the double boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture gradually while whisking constantly. Whisk until all butter is incorporated. Whisk in salt, and then remove from heat. Place a lid on pan to keep sauce warm.

Egg benedict:

  1. Bring half pot of water to a gentle simmer. Break egg individually into a small bowl then carefully pour to the simmering water, cook about 4 minutes with a lid on. Yolks should still be soft in center. Remove eggs from water with a slotted spoon.
  2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
  3. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Drizzle them with hollandaise sauce. I love avocado, so I will add a few pieces of I have it handy.

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成分

  • 3个蛋黃
  • 1 1/2 湯匙檸檬汁
  • 1湯匙水
  • 1条黃油 (8 湯匙), 融化
  • 鹽1/3 茶匙

 

  • 8只雞蛋
  • 8片加拿大培根
  • 4个英國松餅
  • 2湯匙黃油, 軟化

 

烹饪方法:

荷蘭酱:

  1. 在雙鍋爐里把底下的水煮沸,。 確保底下的水不会觸及頂部的鍋。把火调最小, 這樣水就不會沸騰。在雙層鍋爐的頂部, 將蛋黃、檸檬汁和1湯匙水攪拌在一起。
  2. 在不斷攪拌的同時, 逐漸將融化的黃油加入蛋黃混合物中。攪拌直到所有黃油都融入到蛋黄中。加鹽继续攪拌, 然後从锅上拿开。將鍋蓋蓋上, 以保温。

 

荷蘭酱荷包蛋

  1. 煮开半锅的水难后转小火。把雞蛋分开打到一個小碗裡, 然後小心地倒入水中, 加蓋煮大約4分鐘。中心蛋黃應該還是軟的。用篦勺把雞蛋從水中取出。
  2. 當雞蛋在煮的時候, 开始煎培根, 並烤英國松餅。
  3. 塗点軟化黃油在松餅上, 难后加一片培根, 然後再加一個荷包蛋。用荷蘭汁淋在上面。我很喜欢奶油果,所以加了几片。

Saute Shredded Potato/醋溜土豆丝

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3 medium size potatoes

15 pieces of Chinese prickly ashes

2-3 pieces of dried red pepper

Some bell pepper (optional)

This dish is relatively easy; the only thing is that you need to shred the potatoes and bell pepper REALLY thin.

Peel the potatoes, shred them thin. Then soak them in a big bowl of water and keep rinsing until the water runs clear.

Shred bell pepper too.

Bring a big pot of water to boil, cook the shredded potato in the boiling water until they all turn clear color, it is really quick, shouldn’t be more than one minute if you cut the potato thin enough, quickly drain, then soak in the ice cold water.  Drain again then set aside.

Add 3-4 tbsps. Oil to a big frying pan, heat up a little then add the Chinese Prickly ashes and fry for 15-20 seconds. Pick the Chinese prickly ashes out then add the dried red pepper (if you don’t like spicy then add it at the end of cooking process) and fry for just a few seconds.

Add the shredded potato and bell pepper and stir fry for total 2-3 minutes, remember we already boil the potato, if you want the crunchy texture don’t overcook it.  Add a little bit of salt, chicken bouillon and sugar to taste.  Before you turn the heat off, add 2 tbsps. White rice vinegar and mix well.

3个中號土豆

15粒花椒

2-3 只幹紅辣椒

一些甜椒 (可不要)

這道菜比較容易。唯一麻烦的事情是土豆和甜椒需要切的很细。

土豆削皮, 把它們切成细丝。然後泡在一大碗水里並一直沖洗 直到水变清。

把甜椒也切丝。

把一锅水煮开, 土豆丝倒入沸水中, 搅拌直到它們都變成透明的顏色。 如果你切的夠细这个过程很快, 不應該超過一分鐘, 迅速捞出,然後浸泡在冰水里。 瀝幹水后再放一邊。

加3-4 湯匙油在锅里。加熱少許然後加入花椒炸15-20 秒。挑出花椒不要, 然後加入紅辣椒 (如果你不喜歡辣, 在烹飪過程結束時添加), 並煎幾秒鐘。

加入土豆絲和甜椒, 炒2-3 分鐘, 我們已經煮过土豆, 所以不要煮太久才会吃到脆脆的口感。 加入少許鹽, 雞粉和糖來调味。 在你關火之前 加2湯匙白米醋拌勻。

Vietnamese Rolls/越南春卷

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6 pieces tapioca Sheets

Shredded cucumber some

Shredded carrot some

Shredded bell pepper some

6 pieces lettuce leaves

6 pieces whole shrimps

2/3 cup pork with hoisin sauce

Vermicelli 50g

Cook the vermicelli in boiling water for 3-4 minutes, and drain.

Cook shrimp in boiling water too for 2-3 minutes then drain (adjust the cooking time depend the size of the shrimp)

Pork with hoisin sauce:

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

Get a piece of tapioca sheet and rinse it with cold water, then leave it on a flat surface, place a piece of lettuce leave on top of it, get a small amount of vermicelli on the leave then use the leave to wrap up the vermicelli.

Add few shreds of carrot, cucumber, bell pepper alone with the wrapped vermicelli on the middle of the tapioca sheet. Lay 2 pieces of shrimps next to it.

Flip the bottom tapioca sheet up to cover the vegetable and shrimp, then do the same to the right and left side of the tapioca sheet then roll it up as tight as possible just like how we do egg rolls. Remember, do not overstuff the roll. The tapioca sheet is very delicate.

Do the same for the pork one (use pork instead of shrimps).

rolls

Dipping sauce:

Peanut butter dipping sauce

  • 4 Tablespoons peanut butter
  • 2 Tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1 clove minced garlic
  • Sriracha sauce some if you like it spicy
  • 4 Tablespoons hot water or more until it reach to the thickness you prefer
  • A little bit of crush peanut for garnish

Mix everything together and mix well.

IMG_3440

 

Sweet and sour dipping sauce

  • 2 tablespoons minced carrot
  • 2 cloves minced garlic
  • 3 tablespoons sugar
  • 12 cup warm water
  • 3 tablespoons Chinese fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 red spicy chile if you like it spicy

Mix everything together and mix well.

IMG_3442

6片越南米纸

黄瓜丝适量

胡萝卜丝适量

甜椒丝适量

6片生菜叶

6只全虾

海鲜酱猪肉2/3 杯

粉丝50克

把粉丝放在滚水里煮3-4 分钟, 沥干。

虾在沸水中煮2-3 分钟(取决于虾的大小调整烹饪时间)

海鲜酱猪肉:

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

拿一片越南米纸, 用冷水冲一冲它, 然后把它放在平坦的桌面上, 放一块生菜在上面, 再放少量粉丝在菜上面, 然后用菜把粉丝包起来。

加少量的胡萝卜, 黄瓜, 甜椒丝与刚刚包好的粉丝在米纸中间。在它旁边放2只虾。

把底下的米纸翻上来盖住蔬菜和虾, 然后同样把右边和左边的米纸也翻过来盖住蔬菜和虾, 然后尽可能紧的卷起它就像我们做春卷一样。记住, 不要 包太多的东西因为米纸很易破。

以同样的方法包猪肉卷(用猪肉代替虾)。

酱汁:

花生酱酱汁

4汤匙花生酱

2汤匙海鲜酱

2茶匙酱油

1颗蒜茸

越南辣酱一些如果你喜欢辣

4汤匙热水或更多, 直至达到您喜欢的浓度

一点碎花生作装饰

把所有的东西混合起来, 拌匀。

IMG_3451

糖醋酱

2汤匙碎胡萝卜

2颗蒜茸

3汤匙糖

1⁄2杯温水

3汤匙鱼露

3汤匙青柠檬汁

2汤匙米醋

1个小红辣椒如果你喜欢辣

把所有的东西混合起来, 拌匀。

 

Pizza/披萨饼

According to my parents this pizza is much better than store bought. My father couldn’t stop telling me how good it was. I started it from scratch, the crust is crispy outside and still a little chewy inside. Simply delicious!!!!

pizza

Ingredients

1 1/2 cups warm water (105-110 degrees)

1 tablespoon active dry yeast

1.5 tablespoon sugar

1 teaspoon salt

1 tablespoon olive oil

3 1/2 cups all-purpose flour

Nonstick cooking spray

Pizza sauce:

8 oz. tomato sauce

1 tablespoon sugar

4 cloves garlic (minced)

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pizza3

pizza2

 

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Instructions

Sauce:

Mix all the pizza sauce ingredients in a small sauce pan cook until bubbling then simmer for 3-5 minutes.

pizza5

pizza4

Pizza:

  1. Add the water, sugar and yeast to a large bowl, mix well then stand for 10 minutes.
  2. In a separated container mix together olive oil, salt, and 1-2 cups flour until combined. Gradually add the rest of flour until dough start to come together. Continue to knead the dough for a few more minutes until it is smoother.
  3. Roll the dough into a ball and coat with cooking spray then either cover with plastic wrap or put inside a tightly covered cooking pan and allow rising until doubled in size, around 1-1.5 hours.
  4. Preheat your oven to 475 F. Take out the dough and knead it for a little bit to let the air out. Divide dough into two equal balls and cover with a towel for 15 minutes.
  5. After 15 minutes, roll the dough ball out on a piece of parchment paper. Transfer pizza dough to your baking sheet. Spread the pizza sauce over the surface, then cheese and any of your favor toppings.
  6. Bake 15 minutes or until the cheese is bubbling.

Chicken Bake:

pizza6

I used the other dough ball to make a chicken bake which was equally delicious.

  1. Use a rolling pin to roll out the dough to a rectangle
  2. Use a knife to cut each side of the rectangle into small strips
  3. Put the cooked chicken strips and cheese in the middle of the rectangle dough, then fold the strips over to cover the stuffing.
  4. Bake 15 minutes.

成分

1 1/2 杯热水 (105-110 华氏度)

1湯匙乾酵母

1.5 湯匙糖

1茶匙鹽

1湯匙橄欖油

3 1/2 杯普通麵粉

烹飪噴霧油

pizza1

比薩醬:

8盎司番茄醬

1湯匙糖

4瓣大蒜 (剁碎)

做法

醬:

混合所有的比薩餅醬配料在一個小鍋里煮到起泡, 然後小火煨3-5 分鐘。

比薩餅:

  1. 將水、糖和酵母加到一個大碗中, 拌勻後静放10分鐘。
  2. 在另一個容器中混合橄欖油、食鹽和1-2 杯麵粉, 搅拌到結合起來。再慢慢地加入剩下的麵粉到麵團不粘手。繼續揉麵團幾分鐘, 直到它变平滑一点。
  3. 把麵團揉成球狀, 用噴霧油噴一点在外面, 然後蓋上塑膠薄膜或放入一個有蓋的鍋內, 等約 1-1. 5 小時後大小会翻一倍。
  4. 將烤箱預熱到475华氏度。拿出面團, 揉一下 讓空氣出來。把麵團分成兩個相等的球, 用湿毛巾蓋上15分鐘。
  5. 15 分鐘後, 把麵團放在一張烤紙上,將麵團擀成长方形后轉移到烘烤板上。把披薩醬涂在擀好的面团上, 然後撒上乳酪和任何你喜欢的配料。
  6. 烘烤15分鐘或直到乳酪起泡。

雞肉烤卷:

我用剩下的麵團做成雞肉烤卷, 同樣好吃。

  1. 使用擀面杖將麵團擀成長方形
  2. 使用小刀將兩側切成小條
  3. 把煎熟的雞肉條和乳酪放在長方形麵團中間, 然後对折小條把餡料蓋上。
  4. 475华氏度烘烤15分鐘。

栗子慕斯蛋糕

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看到一个很厉害的网友最近做了芋头的慕斯蛋糕,很想吃所以就买了栗子做了。我想如果用芋头做一定很香。她的做法在这: http://bbs.wenxuecity.com/cooking/1508576.html

为了方便我稍微改了一些东西,这个方子跟我以前用的一个很相似: https://caiqinchen.com/2014/09/01/blueberry-mousse-cake%e8%93%9d%e8%8e%93%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95/

一,栗子泥

材料:

  • 栗子肉400克
  • 菜油 30克
  • 椰奶 100克
  • 牛奶 50克

做法:

栗子煮熟挖出栗子肉(也可以买速冻的栗子肉),加入油,牛奶和椰奶在搅拌器里搅拌到细腻无颗粒。

二,栗子戚风蛋糕

材料:(8寸圆型烤模)

1,蛋黄糊材料:

  • 蛋黄 5个
  • 菜油 40克
  • 牛奶 60- 70克,
  • 低筋面粉 70克
  • 栗子泥180克
  • 朗姆酒 15克

2,蛋白霜材料:

  • 蛋白 5个(冷藏)
  • 细砂糖 60克,
  • 玉米淀粉 5克
  • 醋 一小勺,

烘烤温度为低温烘焙,烘焙温度为140°C/285F

制作过程:

  1. 蛋黄糊制作

鸡蛋冷藏取出,蛋白蛋黄分开。

蛋黄加糖,用手动打蛋器稍加打发,加菜油搅拌均匀,加牛奶和酒,加入栗子泥拌匀,

2,最后加低粉(过筛)略加拌匀至光滑细腻无颗粒。静置半小时。调好的面糊较稀,用刮刀挑起可以顺畅垂落成蝴蝶结状。

3,准备模具,把一条厚一些的厨房布用水完全浸湿,拧干,包住模具的四周。打开烤箱设定温度140°C/285F。

4,开始打发蛋白 , 糖和玉米淀粉混合(玉米淀粉有利打发的蛋白稳定)

蛋清放入干净无油的打蛋盆里加入醋,开始打发蛋白。糖和玉米淀粉混合物分三次加入,先高速打发成粗泡,第一次加糖和玉米淀粉,先低速打发到糖融合蛋白再高速打发到比较细腻的程度;第二次加糖和玉米淀粉,再先低速后高速打发蛋白至有软钩出现时;第三次把全部剩下的糖和玉米淀粉倒入,将蛋白打发至硬性发泡,拉起打蛋头蛋白成尖峰状。

4,分三次将蛋白与蛋黄面糊用切拌的手法拌均匀。

5,倒入包围厚厚一层湿布的8寸圆形活底模具,抹平表面。轻磕消去大泡。放预热的烤箱中层,烤50分钟后,表面盖锡纸,再烤40分钟左右,直到用手按压蛋糕表面有弹性,且有沙沙的声音。或用一根竹签插入蛋糕,取出竹签干净没有挂住的蛋糊即可。

6,出炉后带模具倒扣在凉架上,放至凉透再脱模。

三,意式蛋白霜

材料:

  • 蛋白 100克
  • 细砂糖 80克
  • 水 25克

制作过程

1,制作意式蛋白霜:把糖和水放入干净没有杂质的厚底奶锅,小火加热糖浆开始冒大泡泡。离火。

2,把蛋白放入干净无油的打蛋盆里,打发蛋白至“鸟嘴”泡沫状的湿性打发状态。

3,降低打蛋器的速度到中底速,沿着打蛋容器内壁,缓缓倒入高温糖浆到蛋白中,倒入时,糖浆呈细线状流入,糖浆全部倒完后,持续中速打发蛋白硬性发泡,蛋白坚挺直立。

四,栗子椰子慕斯

材料

栗子泥 350克

椰奶 150克

鲜奶油 180克

意式蛋白霜 150克

吉利丁粉 15克 + 冷开水 75克

朗姆酒 25克

制作过程:

1,将吉利丁粉加入冷开水浸泡。使吉利丁吸水膨胀备用。

2,栗子泥加入椰奶拌匀,

3,再加入隔热水融化的吉利丁,混合均匀,过程中如有不易拌匀的情形,稍微隔水加热,

4,加入朗姆酒拌匀,

5,鲜奶油打发至7分发,出现纹路还可以流动的状态。

6,加入完全冷却的意式蛋白霜到4中的芋泥中,切拌均匀。

7,先加入1/4打发好的鲜奶油到6中,用切半和翻拌的手法混合,不要画圆圈。

9,再将剩余的鲜奶油加入,混合均匀后,慕斯馅即完成了。

 

切记要做好蛋糕后才开始做慕斯馅, 因为蛋糕还要时间放凉。慕斯馅做好后很快就凝固了。

然后就可开始组装蛋糕了!(9寸慕斯圈)

1,准备好模具,慕斯圈底部包上锡纸,放在托盘中

2,把冷凉的蛋糕坯横切成3片

3,先放一片蛋糕在慕斯圈底部,挤入一层慕斯馅

5,上面放一片蛋糕坯,轻轻按压一下,重复以上步骤组装第二,三层

5,放入冰箱冷藏4个小时,直到凝固,

蜜桃淋面

蜜桃味橡皮糖 40克

水2/3 杯

将糖和水加热到糖化了

等糖水凉了就可以浇在蛋糕上了

放一些好看的水果在蛋糕上做装饰

放冰箱至少1-2个钟头

慕斯淋面凝固后,用电吹风吹热慕斯圈,取出做好的慕斯。

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