Spicy Green Mustard/辣芥菜


Mustard green 1 pound

Wash mustard green, and hang it over a hanger in a place that is Ventilated to dry for at least 8 hours or overnight until the vegetable is withered.

Add 1/3 to 1/2 tsp salt to the vegetable and knead it until it absorbs all the salt about 1-2 minutes. Leave it in the refrigerator for at least 3 hours.

Cut the vegetable. Add 2-3 tbsps Pork lard to a cooking pan, heat up the cooking pan really hot, add the vegetable to it and stir, add 1tsp sugar and 1/2 tsp Chicken powder and mix well.

If you want it to be very spicy, only cook for 10 seconds from the second you add the vegetable to the cooking pan; if you want it to be mild, cook it 5 more seconds. If you cook it more than 15 seconds, it won’t be spicy at all.

Transfer all the vegetable to a container then cover with a plastic wrap right away to prevent it from browning.

芥菜 1 磅


在芥菜中加入1/3至1/2茶匙的鹽搓揉大約1-2分鐘到所有鹽都被吸收。將其放在冰箱中至少 3 小時。




Rice Burger/米飯漢堡

Last week I wanted to eat hamburger but I didn’t have burger buns at home and didn’t feel like to go out and buy due to the COVID 19 outbreak. So I decided to make this rice burger.

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Here is how to make rice bun:

1 cup short grand rice

1 cup water

Wash the rice before add it and water to a rice cooker.

Here is the link to prepare the burger meat and everything else.


when rice is ready, use a rice bun mold to make rice buns. I don’t have a rice mold at home so I get 1/3 of the rice I made to make a ball, make sure you fold them together really tight. then you press the ball down to the shape of burger bun. Make 2 of them.

In a non stick pan, spread a little bit of oil, pan fry the buns on each side until lightly golden brown. Serve when the buns are still warm.




1 杯水






Chinese Bread/中式麵包


Basic Dough:

Bread flour 300 g

All purpose flour 100 g

Sugar 50 g

Salt 2 g

Egg 1

Milk 100 g

Instant yeast 6 g

Warm water 100 g

Unsalted butter 30 g

Add everything except water and butter to a stand mixer, and turn the mixer on to speed 2 for a minute, add the water gradually when the machine is on.

Turn the speed to 4 after a minute, when everything comes together ( after about 3-4 minutes), add the soften butter.

Let the mixer working on speed 4 for about 15-20 minutes.

Get the hook off the bowl, cover the bowl with a piece of plastic wrap and leave it for about one hour or until it is twice in size.

Get the dough out of oven, knead it a little bit to get the air out. Cut the dough into even 10 -12 pieces.


麵包粉 300 克

普通麵粉 100 克

糖 50 克

鹽 2 克

雞蛋 1個

牛奶 100 克

快速發酵酵母 6 克

溫水 100 克

無鹽黃油 30 克

將水和黃油以外的所有東西加到立式攪拌機中,並將攪拌機打開以 2檔 的速度攪拌,機器打開后逐漸加水。


以速度 4 繼續攪拌15-20 分鐘。



Hot Dog Bun/熱狗麵包

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Take one piece of the dough and knead it with a rolling pin to a little shorter than the length of hot dog, wrap the hot dog with the dough and roll over. I happen to have some extra cheese at hand so I added the cheese too. Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.


整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

Red Bean Bun/紅豆包

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This one is a little extra work, but it is easy too.

Take a piece of dough and roll it into round sharp, add about 25 g of store bought red bean paste then wrap it up to a ball.

Put the ball on the counter and use your palm to press it down a little, then use a rolling pin to roll it into a oval sharp, get a sharp knife cut one side of the dough to thin strips ( don’t cut them through)

Flip the dough over and fold it twice to a roll as the pictures shown below. Get the two ends and stick them together.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.





整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

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I also make some other flavors. They are all relatively easier.


Dried Pork Floss/肉鬆包

After the bread is out of oven and totally cool down, spread some mayonnaise on top of the bread and roll it over some dried pork floss.


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Mix Nuts/雜果包

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Bacon Cheese And Scallion/培根芝士香葱包

Cut some bacon into small pieces, add it alone with cheese, scallion and ketchup on top of the bread.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

培根切碎, 加培根,芝士和香葱在麵包上面再加一點番茄醬。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。


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Cake Roll/蛋糕卷

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I made this cake roll again, and because it is so beautiful I want to post the picture here. Below are the links for recipe.





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Pearl Bubble Milk Tea/珍珠奶茶

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I wanted to make this pearl bubbles for such a long time, but I always thought it was too hard for me. It turns out if you have a good recipe, it is not that hard after all! Before this I had tried twice with someone else’s recipe, they both failed so I was afraid of trying until I saw this recipe.

Tapioca starch : water : dark brown sugar =2:1:0.5

With this ratio, you will never fail, it is so easy and you don’t even need scale.

Add brown sugar and water to a sauce pan and bring it to boil (make sure it is a big boil)

Add the sugar water to the starch and mix right away with a spoon, after water is absorb by the starch, use your hand to knead it( be careful it is HOT and Sticky) after you knead it for a little bit, it will come together. If it is too sticky, add a little more tapioca starch but not too much. Continue to knead it for 2 minutes.

Roll it into a long strip and cut it into a few even pieces, roll each one of them into longer, smaller strips, then cut them into small balls. Some people will stop here which is fine, but if you have the patient, roll each single one of them into round balls. (I know it is a lot of work)

Use a big cooking pan and bring 10 times as much water to boil, then add the pearl bubble to the boiling water, constantly stir so they won’t stick to the pan. when they all flow to the top of the water, turn the heat to medium low and cover the pan. Continue to  cook for 15-20 minutes. Turn the heat off with the cover on for 20-30 minutes( depends on the amount you make)

Get all the bubbles out of the hot water and pour them to a bowl of iced cold water. Rinse after 10 minutes.

In another cooking pan, add 1/3 cup water and 3tbsps dark brown sugar(I made about 1/2 cup of tapioca starch with 1/4 cup water’s bubbles, you have to adjust this syrup according to the amount of bubbles you make) and bring them to boil with medium low heat and constantly stir until it is thick and syrup like, add the pearl bubbles to the syrup and continue to stir for a minute.

Spoon some pearl bubbles to a glass, turn the glass so the syrup will stick on the inside of the glass. Add some milk or milk tea to the glass. There you have it!!!

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木薯粉 : 水 : 黑糖 = 2:1:0.5




把它捲成一條長條,切成幾塊等份,把每份都揉成更長、更細的條。然後切成小粒。有些人會在這裡就停下來就好了。 但如果你有耐心 把每顆都給他滾成圓球吧。(我知道這很費時間)

用一口大鍋裝10倍的水煮開,然後把珍珠加到沸水中並不斷攪拌,這樣它們就不會粘在鍋里。當它們全部都浮到水面時,將火調低至中低並蓋住鍋子。繼續煮15-20分鐘。 然後熄火蓋著 20-30 分鐘(取決於您做的珍珠的量)




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Dalgona Coffee/四百次咖啡


This dalgona coffee is so popular right now, it tastes really creamy and smooth so you will think it must be really hard to make. Today let me tell you how to make it in less than 5 minutes.

Milk 1 cup

Ice cubes a few pieces

Instant coffee powder 2 tbsps

Sugar 2 tbsps

Hot water 2 tbsps

So the coffee powder : Sugar : hot water = 1:1:1

Add milk and ice cubes to a glass

Add coffee powder, water and sugar in a mixing bowl, whip it with a electronic mixer for about 2 minutes until it turns into light brown, fluffy stiff form. Spoon dollops of the form to your milk. Here you go… you got your delicious dalgona coffee!!!

牛奶 1 杯


即溶咖啡粉 2 湯匙

糖 2 湯匙

熱水 2 湯匙

咖啡粉 : 糖 : 熱水 = 1:1:1



Fried Salty Dough/油條

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This is one of the most common Chinese breakfasts in China, literally every Chinese have tried it and almost every one loves it. It usually pairs with soy milk.

I had tried to make it a few times before, but never once it came out as good as I remembered, but today I made a really good one, so I would like to share it with you.

All purpose flour 500 g

Egg 1

Salt 8 g

Baking soda 4 g

Baking powder 4 g

Vegetable oil 15 g

Water 275 g

Mix everything together in a big bowl, and mix well, it will be very sticky at first, but keep mixing them for about 2 minutes until smooth, brush some oil on the top and seal the bowl with plastic wrap.

Keep it in the refrigerator over night.

Take it out the refrigerator the next morning and leave it in the room temperature for  30 minutes.

Take the dough out of the bowl and knead it with a rolling pin into a long rectangle, cut the rectangle into some strips, get one strip on top of the other, get a chopstick and press down in the middle.

Heat up some oil in a frying pan, pick up one pair of strips and stretch it a little so it will be a little longer and use some strength on the fingers used to pick up the strips so the ends will stick together.

Deep fried the dough in the oil and make sure you use something ( we use chopsticks) to turn the dough, it will turn into golden brown real quick. When it is golden brown on every side, it is ready.

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油條是中國最常見的中式早餐之一,實際上每個中國人都吃過, 而且幾乎每個人都喜歡它。它通常與豆漿配對。

我之前曾試圖做過幾次,但從來沒有出來這麼好過, 但今天我試了一個非常好的食譜,所以我想與大家分享。

普通麵粉 500 克

雞蛋 1

鹽 8 克

蘇打粉 4 克

泡打粉 4 克

植物油 15 克

水 275 克

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芋圓甜品/Sweet Taro Dessert


Taro 100g

Tapioca starch 55g + 2/3 cup

Boiling water 35g

Sugar 20g

Cut taro into slices and steam over boiling water for about 15 minutes until fork tender.

Smash taro with a fork then add 55gram tapioca starch. Use one hand to mix them together until they become all mix together.

Add boiling water to it and wait for 30 seconds for it to gelatinized then mix.

Roll the dough on a counter for a few times until it becomes smooth.

Cut the dough into 4 even pieces, then roll them into long strips.

Cut the strips into smaller pieces.

In a bowl add the extra 2/3 cup tapioca starch, then add all the cut taro balls to it. Shake the bowl and make sure all of balls wrap in tapioca starch.

Use a  strainer to strain the excess tapioca starch.

Bring a few cups (a lot of) water to boil, then add the taro balls to it, use a spatula to stir it constantly until they are all flow to the surface. continue to cook for one minute.

Get all the balls out of the boiling water to a bowl, add the sugar to them and mix well so they won’t stick together.

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You can use pumpkin, different sweet potatoes to make different color balls so the dessert is colorful.

I cooked some red beans, sweet rice balls; I also made 2 different sweet potato balls to make this dessert today.

It is all up to you how ever you want to assemble them. Mango would be something good to use when it is in season.

If you do not eat them the same day, make sure put them in a steal container then leave them in the freezer(without cooking). When you want to eat them, just take them out and cook in boiling water without defrost.

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Happy Chinese New Year 2020/2020中國新年

It is Chinese new year again, I didn’t think I was going to cook this year, but I guess I couldn’t skip it after all it is new year. So here are the dishes I cooked.

松鼠魚/Squirrel fish


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Dongpo Pork Belly/東坡肉



Sweet Vinegar Ginger Pork Feet/姜醋豬脚



Walnut Shrimp/核桃虾


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Saute Pea sprout with Dried scallop/豆苗炒乾貝

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Mashed Taro/芋泥


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發糕/New Year Cake


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Happy Chinese New Year!!!

Dongpo Pork Belly/東坡肉


Pork belly 2 pounds

Light Soy sauce 3tbsps

Dark soy sauce 1.5 tbsps

Shaoxing cooking wine 1.5 cups

water 1 cup

Ginger 3 slices

Scallion 5 whole pieces

Rock sugar 3tbsps


Blanch pork in boiling water with 2 slices of ginger and 2 tbsps cooking wine for 5 minutes.

Cut pork into 4 squares

Cut Scallion into the right length so it will fit into the clay pot used for this dish.

Add scallion and ginger on the bottom of a clay pot.

Add the pork on top of scallion and ginger.

Add the rest of ingredients to the pot and bring it to boil. Turn the heat to low and continue to cook for 2-3 hours. Make sure to turn the meat a few times during the cooking process.

Pour the sauce to a separated sauce pan and thicken it up with some starch water and pour the sauce over the meat.

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豬五花 2 磅

生抽 3湯匙

老抽 1.5 湯匙

紹興料酒 1.5 杯

水 1 杯

生薑 3 片


冰糖 3湯匙


將豬肉在加了2 片姜和2大勺的料酒的沸水中煮5分鐘。







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