Purslane Pork Buns/马齿苋肉包

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I  just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.

Here is the link for how to make the bun dough:

https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

Stuffing:

Purslane 500 g

Pork belly 200 g

Soy paste 1 tbsp

Soy sauce 2 tbsps

Sugar 1.5 tbsps

Cooking wine 1.5 tbsps

Chicken bouillon 1 tsp

Sesame oil 1/2 tbsp

Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.

Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.

Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.

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我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。

下面是如何制作包子面团和包包子的链接:

https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

馅料:

猪肉200克

酱油膏1汤匙

酱油2汤匙

糖1.5 汤匙

料酒1.5汤匙

鸡精1茶匙

马齿苋500克

芝麻油 1/2 汤匙

将猪肉切成小块, 加入酱油、鸡精和料酒腌至少30分钟。

在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。

把蔬菜切细后加到猪肉里, 然后加入其余的酱油/香料。搅拌在一起。

Anka Flavor Fried Salmon Fish/炸红糟三文鱼

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One pound salmon

3 tbsps Anka sauce

Cut salmon into strips, then marinate it with anka sauce, 1/2tsp salt, a few pinches of white pepper powder for 1hour。

Wrap the salmon with a thin layer of corn starch. let sit for 15 minutes.

Deep fried the fish in hot oil for about 3-4 minutes depend on how big you cut the fish.

Use a kitchen paper towel to absorb the excess oil.

You can squeeze some fresh lemon juice over the fish when serve.

三文鱼一磅

红糟3汤匙

三文鱼切成条,加入红糟,1/2茶匙盐,一点白胡椒粉拌匀腌1个钟头。

三文鱼裹上一层淀粉,然后放一边15分钟。

在热油中炸3-4分钟 看你的鱼切的大小。

捞出后用厨纸吸取多余的油。

吃的时候可以挤一点柠檬汁在鱼上。

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Different Flavor Pancakes/不同口味煎饼

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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons non sweeten coco powder
  • 2 tablespoons green tea powder

Direction:

  • Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Divide them into 3 even portions.
  • Mix buttermilk,eggs and melted butter together. Divide them into 3 even portions.
  • Add coco powder to one of the flour mixtures and mix them together. Do the same to the green tea powder with another flour mixture.
  • Add buttermilk mixture to the flour mixtures separately for each flavor. Do not over mixed.
  • Heat a large nonstick griddle or skillet,  Brush a little bit of oil to the skillet. Turn heat up to medium–low and make 4 pancakes for each flavor.
  • Flip pancakes after bubbles rise to surface and bottoms lightly brown, about 2-3 minutes. Cook until the other sides are lightly browned too.

If you want to make sure they are still nice warm by the time you finish them all, preheat the oven to 325 degrees. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep them in the oven until all the pancakes are done.

I love the green tea flavor, this recipe makes really fluffy pancakes. If you like pancakes like me, you should really try this out.

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2杯普通面粉
3汤匙糖
1½茶匙泡打粉
1½茶匙小苏打粉
1¼茶匙盐
2½杯白脱牛奶
2个蛋
3汤匙无盐黄油, 融化
2汤匙不甜可可粉
2汤匙绿茶粉

方向:

把面粉, 糖, 泡打粉, 苏打粉和盐搅拌在一个碗里。把它们分成3个等分。
将白脱牛奶、鸡蛋和融化的黄油混合在一起。把它们也分成3个等分。
加可可粉到其中的一个面粉混合物中, 并混合在一起。同样的把绿茶粉加到另一份的面粉混合物中。
分别在每个面粉混合物中加入白脱牛奶混合物。不要过度搅拌。
加热一个大的不粘锅或煎锅, 刷一点点油在锅面上。把火开到中小火, 每种口味可以做4个煎饼。
当你看到煎饼上面冒气泡和底部变微金色时, 约2-3 分钟。拿个大铲子翻面,煎到另一边也是微金色为止。

如果你想确保当你做完所有的饼他们都还热的话 , 预热烤箱到325华氏度。把煎饼放在一个烤盘里然后放在烤箱里, 直到饼全部做成。

我很喜欢绿茶的味道, 这个食谱做出来的煎饼非常蓬松好吃。如果你和我一样喜欢煎饼, 你真该尝试一下这个食谱。

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Wonton With Chili Sauce/红油抄手

I make wontons quite often because it is easy and can be stored in the freezer for later when I don’t feel like to cook anything or when I am all out of idea what to eat. I used to work in Chinese restaurant for years, so making wonton is something easy for me. I can make 50 wontons in 10 minutes. It is getting hot recently, and I don’t feel like to eat wonton soup anymore so I make this wonton with chili sauce for summer time.

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It is same way of wrapping wontons and cook the wontons in the boiling water just like when we make wonton soup. But after they are cooked, use a strainer to get them out of boiling water then add the chili sauce.

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

Here is how to make the sauce:

Light soy sauce 1tbsp

Balsamic vinegar 1tbsp

Water 2 tbsps

Sugar 1tsp

Chicken bouillon 1/3 tsps

Hot oil 1-2 tsps

Mix everything above together and it is the sauce for wontons. It is for one serving about 12-15 wontons.

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这是同样的方法包装馄饨和煮馄饨。但在煮熟后, 用漏勺把它们从沸水中捞出, 然后加入红油酱汁。

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

下面是如何制作红油酱汁:

生抽1汤匙

香醋1汤匙

水2汤匙

糖1茶匙

鸡精 1/3 茶匙

红油 1-2 茶匙

把上面的东西混合在一起, 这是馄饨的调味汁。这是一份的量大约12-15 馄饨。

Bone In Rib-Eye Steak/战斧牛扒

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3 servings, $12 per serving (Steak only)

I went to Costco yesterday and saw this bone in rib-eye steak, I couldn’t resist the temptation, so I bought it home for today’s lunch. It was so tender and flavorful!!! I also made mashed potato and saute Chinese cauliflower, perfect Sunday lunch!

Bone in rib-eye steak 2.5 pounds

Rosemary 3 springs

Oil 2 tbsps

Butter 1-2 tbsps

One medium size onion (thin sliced)

Two shallot (thin sliced)

Marinate stead with fresh grounded pepper and Kosher salt. Make sure use enough salt and pepper because the steak is huge and thick. I used about 1 tbsp salt. Marinate the steak for at least 1 hour.

Preheat oven to 425F

Add oil and butter to a skillet and heat it up when it is really hot, add steak to the skillet and pan fry each side for about 2 minutes. (I even pan fry the sides too. )

Add rosemary and onion to the sides of  the steak when the steak is pan frying in the oil.

Roast steak  and the onion in the preheated oven for 13-15 per side.

Rest the steak for 10-15 minutes before serving.

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3份, 每份12美元 (仅限牛排)

昨天我去了好市多, 看到这块带骨头的肋眼牛排, 我忍不住诱惑买了回来做今天的午餐。很多汁美味!!! 我还做了土豆泥和炒中国花椰菜, 完美的星期日午餐!

带骨肋眼牛排2.5 磅

迷迭香3条

油2汤匙

黄油1-2 汤匙

一粒中型洋葱 (切薄片)

两只葱 (切薄片)

用新鲜的黑胡椒和海盐腌牛排。一定要用足够的盐和胡椒粉因为牛排又大又厚。我用了大约1汤匙盐。将牛排腌至少1小时。

烤箱预热至425F

把油和黄油加到煎锅里, 当它很热的时候把牛排加到煎锅里, 每边煎2分钟。(我甚至把两边的边都煎了。)

当牛排在油煎的时候, 在牛排的两侧加入迷迭香和洋葱。

在预热的烤箱里烤牛排和洋葱13-15分钟每一面(要翻面)。

在上菜前先把牛排先放10-15 分钟再切。

Peanut Mochi/花生糯米糍

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I hadn’t eaten mochi for so many years. I believe for all those past 20 something years, this was my second time. The first time was in a Chinese restaurant and they gave us mochi as free dessert, but it wasn’t anything near good at all, I didn’t like it. As a little kid back in China, something made of sweet sticky rice was never my kind of food. I don’t know why I wanted to make this so bad this time, and it turned to to be so good and I ate almost all of them. Surprising!!! This is not Japanese style mochi, it is Fujianese mochi.

Ingredient:

Regular rice flour 1/3 cup

Glutinous rice flour 1 cup

Sugar 3tbsps

Peanut meal 1/2 cup

Water 1/2 cup

Direction:

Mix peanut and sugar together.

Mix 2 flours together, add water and mix until dough formed.

Roll the dough into thin long strip and cut it evenly to 16 to 20 pieces.

Roll each piece of dough round then cook them in boiling water for about 7-8 minutes until they all float to the top of the water.

Use a strainer to get all the balls out of water then drop them to the peanut sugar mix.

Roll the balls and make sure each piece wrap with enough peanut meal.

Tips:

You can add or subtract the sugar according to your own preferences. You can even adjust the proportion of  rice flours too, If you like the mochi softer, use more glutinous rice. If you like other flavors, you can use sesame meal, almond meal instead.

我很多年没吃糯米糍了。我相信在过去的20年里, 这是我的第二次吃。第一次是在中国餐馆, 他们给了我们糯米糍作为免费甜点, 但一点也不好吃。小时候在中国用糯米做的东西从来就不是我的菜。我不知道为什么这次我这么想做,而且好吃到我几乎一口气吃完了。令人 惊讶!!!这不是日式糯米糍, 这是福州人的做法。

成分:

普通粘米粉1/3 杯

糯米粉1杯

糖3汤匙

花生粉1/2 杯

水1/2 杯

做法:

把花生和糖混合在一起。

将2种粉混合在一起, 加入水和到粉团形成。

将粉团揉成长条, 均匀切成16到20个。

把每块粉团搓圆, 然后在沸水中煮7-8 分钟, 直到它们都浮到水上。

用漏勺把所有的球从水中取出, 然后把它们放到花生糖的混合物里。

滚一滚粉团,并确保每个都粘上足够的花生粉。

小贴士:

你可以根据自己的喜好添加或减去糖的量。你甚至可以调整米粉的比例, 如果你喜欢更软一点可以用多一点的糯米粉。如果你喜欢其他口味, 你可以用芝麻粉, 杏仁粉代替花生粉。

Chicken Feet in Chili Sauce/泡椒凤爪

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This is a very famous Chinese snack, it is a little spicy (can be very spicy though) and a little sour. Chinese love to eat it while chitchatting with friends or watering TV.

Chicken feet 13 pieces

Water 2 cups

Salt 1tbsp

Sugar 1.5tbsps

Vinegar 2tbsps

Rice cooking wine 4tbsps

Chicken bouillon 1.5tsps

Chinese chili in vinegar juice 6tbsps

Chinese chili in vinegar 20 pieces

Star anise 2 pieces

Ginger 5 slices

Chinese prickly ash1/2tsp

Jalapeno pepper 1/3 piece (optional)

Add salt, sugar, star anise and 3 slices of ginger to the 2 cups water and bring it to boil then turn the heat off, let cool. Once it is cool, add the rest of ingredients above except chicken feet to it.

Cut the nails off the chicken feet, then cut the feet in halves.

Add the feet to 5 cups cold water alone with 2 tbsps cooking wine and 2 slices ginger and bring it to boil. Turn the heat to medium low then continue to cook for 15 – 20 minutes.

Drain the water, rinse the feet with cold water then leave the feet in cold water until they are totally cool down about 15- 20 minutes.

Add the chicken feet to the sauce we just made and cover. Leave it in the refrigerator over night.

鸡爪13只

水2杯

盐1汤匙

糖1.5汤匙

醋2汤匙

米酒4汤匙

鸡精1.5茶匙

中国泡椒汁 6汤匙

泡椒20粒

八角茴香2颗

姜5片

花椒1/2茶匙

墨西哥辣椒1/3 只 (可选)

加盐, 糖, 八角和3片生姜到2杯水里煮开然后关火, 让它凉下来。然后加入以上除了鸡爪以外所有材料 。

把鸡爪上的指甲剪掉, 然后切成两半。

将鸡爪加到5杯冷水中, 加2汤匙的料酒和2片生姜, 将其煮沸。然后把火转到中火继续煮 15-20 分钟。

鸡爪捞出用冷水冲一冲, 然后将鸡爪放在冷水中, 直到完全冷却约 15-20 分钟。

把鸡爪加入我们刚做好的酱汁里。把它放在冰箱里过夜。

Sweet Sticky Rice wrapped In Bamboo Leaves/红豆红枣椰奶粽子

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9 servings $0.35 per serving.

I am not a big fan of ZongZi, when I was little I didn’t eat it at all because I hated the smell of Potassium carbonate & sodium bi-carbonate solution (baking soda). Back then we usually made it with sticky rice and peanuts with a lot of baking soda. It had no taste at all but the smell of the baking soda was awful. Since I came here, I saw people making different flavor Zongzi, some savory with meat and whole lot of other ingredients and some sweet ones. I was fascinated, so I started making it myself in hope of making something I will like too. I’ve tried at least 5, 6 different ones. This is the latest invention. Sweet, red bean, dates with coconut milk flavor. Yummy! It has the slightly coconut flavor at the end of each bit, the big Chinese dates give it the unit sweet flavor plus the soft texture of the red bean with the sweet rice. It is a perfect combination! I do eat Zongzi now even though I am still not a big fan of it, but this one I will continue to make every year!

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2 cups sweet sticky rice

7 oz. coconut milk

9 Chinese big size date

1/3 cup red bean

1/3 cup sugar

18 pieces Bamboo leave

Soak Bamboo leaves in water for 2-3 hours, then wash them clean.

Wash rice, drain all the water. Dissolve sugar in the coconut milk, then soak rice in coconut milk over night.

Soak red bean in water for 4-5 hours, cook them until tender. I cooked them in my pressure cooker for 8 minutes.

Make sure to drain the excess coconut milk before you start wrapping.

Here is the link how I wrap them. There are different way of doing it, as far as you can wrap them without leaking, then you are good to go!

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

Cook them in pressure cooker for 25-30 minutes.

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The savory ones

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9个甜粽子,每个0.35美元

我一直不怎么喜欢粽子, 我小的时候, 我根本就不吃, 因为我讨厌鹼水的味道。那时我们通常用糯米和花生加很多鹼水做的。它没有什么味道, 但鹼水的味道让我退避三舍。自从我来到美国后, 我看到人们居然做不同口味的粽子, 有些是肉类做的咸味的有些甜的。我感覺很新奇所以我就开始包一些不同口味的希望能有那么一两种我自己会喜欢。我试过至少 5, 6 个不同的口味。这是最新发明:甜红豆红枣椰奶风味。美味!每一口都有少许椰子味, 大枣的特殊甜香味加上软松的红豆与糯米。这是一个完美的组合!我现在也吃粽子了, 尽管我还不是很喜欢吃, 但这个新口味我会继续做下去!

2杯糯米

7盎司椰奶

9个大枣

1/3 杯红豆

1/3 杯白糖

18片粽叶

将粽叶浸泡在水中2-3 小时, 然后清洗干净。

米洗干净把所有的水都篦干。糖在椰奶中溶解, 然后用椰奶浸泡大米过夜。

将红豆浸泡在水中4-5 小时, 煮至软。我的在压力锅里煮了8分钟。

在开始包之前, 一定要把多余的椰奶篦出。

下面是我包粽子的链接。有不同的方式包它, 只要你可以包好不漏就都可以。

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

在压力锅里煮25-30 分钟。

Lobster Over Sticky Rice/糯米龙虾

 

I made steam lobster with sticky rice the other day. It is the same way how I made steam crab with sticky rice. The flavor was super delicious!!! The only difference is I added diced taro this time. It added another layer of flavor to the sticky rice. Steam taro over water separately before hand, then add to the rice, followed by lobster.

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6 servings, $5.00 per serving.

 

Here is the link to the crab sticky rice:

https://caiqinchen.com/2016/02/10/crab-over-the-sticky-rice%e7%b3%af%e7%b1%b3%e8%9f%b9/

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Ginger&Scallion Lobster/姜葱龙虾

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3 servings, $6.00 per serving.

 

Lobster 2 pounds

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil hot.

After all the lobster are deep fried, leave only 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil and 2tbsps Chinese cooking wine to the pan and mix.

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3份,每份$6.00

龙虾2磅

生姜 35克 (切细丝)

葱4-5 整条 (切细丝)

半小黄洋葱 (切细丝)

把龙虾切成小块。

将水篦出, 然后将4-5 汤匙玉米淀粉加入龙虾, 拌匀。

龙虾在热油中油炸大约4分钟, 每次只炸几块,我们要保持油温。

所有的龙虾都炸完以后, 剩2汤匙油在煮锅里, 加葱、姜和洋葱油炒2分钟。

把龙虾放回锅里拌一下, 洒1/3 茶匙盐, 1/3 茶匙黑胡椒, 1茶匙 香油和2汤匙料酒拌匀。

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没有吃完的龙虾,我把肉挖出来切小了炒饭也是一级棒哦!

I didn’t finish all of the lobster, so the next day, I cut the lobster meat into smaller pieces and made myself some lobster fried rice, it was crazy good too!

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