牛百叶 12盎司
红油 1大勺
生抽 1.5大勺
白醋 1.5 大勺
盐 2/3茶勺
糖 1.5大勺
蒜末 2 颗
把酱料的材料全放一碗里搅拌均匀。
牛百叶放滚水里煮 2 分钟， 捞起放冰水里。浸泡几分钟后挤干水分放盘中。 浇上酱汁就可以食用了。
Ox tripe 12 oz
Hot oil 1 tbsp
Light soy sauce 1.5 tbsp
Rice Vinegar 1.5 tbsp
Salt 2/3 teaspoon
Sugar 1.5 tablespoon
Minced garlic 2 cloves
Put all the ingredients for sauce in a bowl and mix well.
Cook ox tripe in boiling water for 2 minutes, remove and put them in ice water. Drain water from ox tripe then place them in a place. Pour the sauce over ox tripe.
牛肉 150克
彩椒 200克
这道菜简单但不简单： 煮起来快捷，但吃起来却无比美味。
牛肉切丝， 加少量盐， 料酒，鸡粉和1大勺的淀粉腌制30分钟。
彩椒切丝
放3 大勺的油在热锅里，放入牛肉大火翻炒到牛肉变色大概2-3 分钟加入彩椒继续快火翻炒2分钟后盖上锅盖煮2 分钟；加入1.5大勺的蚝油， 一大勺的料酒， ½小勺的鸡粉就可以出锅了。
因为大火炒的缘故这道菜的特点是牛肉鲜嫩美味彩椒清香扑鼻。
Beef 150 g
Bell pepper in different colors 200 g
This dish is simple but not simple: quick preparation, but very delicious to eat.
Beef shredded, add some salt, cooking wine, chicken powder and 1 tablespoon of starch to marinate for 30 minutes.
Also shred peppers.
Add 3 tablespoons of oil in a hot pan and stir fry beef with high heat until the color turns brown about 2-3 minutes then add bell pepper continued to stir-fry for 2 minutes, continue cooking for 2 minutes with lid on; finally add 1.5 tablespoon of oyster sauce, one tablespoon of cooking wine, ½ teaspoon of chicken powder.
黄色云吞皮1包
猪肉末1磅
虾半磅
鸡蛋1个
老抽1大勺
生抽1大勺
盐1/4茶勺
鸡粉1/2茶勺
料酒1大勺
糖1/2大勺
淀粉 1+1/2 大勺
虾去壳去虾线后切小丁， 加入到猪肉末里再加入所有的调料和鸡蛋按着一个方向搅拌上劲就可以包了。
在一片的云吞皮中间放入一些馅料，把云吞皮用餐刀往馅料里推，把皮镶入到肉中去。
把做好的点心放入竹蒸笼中大火蒸8-10分钟就可以了。
吃的时候可以加一点的橘黄色的鱼籽做点缀。
Yellow wonton skins 1 Pack
Ground pork 1 pound
Shrimp half a pound
Egg 1
Dark Soy sauce 1 tbsp
Light Soy sauce 1 tbsp
Salt 1/4 teaspoons
1/2 teaspoon chicken powder
Cooking wine 1 tablespoon
Sugar 1/2 tablespoons
Starch 1+1/2 tablespoons
Pell shrimp shell and deveined, add to the pork then add all the spices and egg. Stir in one direction until it is mixed well.
In the middle of a wonton skin put some amount of stuffing, use a dinner knife to push the wonton skin into the filling. Make sure the skin stick into the filing so when we steam, it won’t fall apart.
Leave dimsums in the bamboo steamer and steam for 8-10 minutes.
When serving, you can add a little bit of orange capelin roe for decoration.
云吞皮1包
猪肉末1磅
虾半磅
鸡蛋1个
芹菜末 1杯
老抽1大勺
生抽1大勺
盐1/4茶勺
鸡粉1/2茶勺
料酒1大勺
糖1/2大勺
淀粉 1+1/2 大勺
虾去壳去虾线后切小丁， 加入到猪肉末里再加入所有的调料和鸡蛋按着一个方向搅拌上劲就可以包了。
放一些水在锅里煮开后放入云吞煮3-5 分钟， 捞起放入高汤中， 加几只虾米和几片干紫菜。
油炸云吞也是美味至极。
包好的云吞可以在一包过保鲜膜的盘子上摆好放冷冻箱冻好后再冻 起来。 当然直接煮来吃最好不过了。
Wonton skin 1 Pack
Ground pork 1 pound
Shrimp half a pound
Egg 1
Finely chopped Chinese celery 1 cup
Dark Soy sauce 1 tbsp
Light Soy sauce 1 tbsp
Salt 1/4 teaspoons
1/2 teaspoon chicken powder
Cooking wine 1 tablespoon
Sugar 1/2 tablespoon
Starch 1+1/2 tablespoons
shrimp peeled and deveined, roughly chop the shrimps then add to the pork. Add all the spices and egg. Stir in one direction until it is mixed well.
Bring some water to boil in a pot, then Cook wontons for 3-5 minutes. Add wontons to a bowl of broth then add a few pieces of dried shrimps and a few slices of dried seaweed.
Wrapped wontons can be kept in freezer. Of course they taste the best when freshly made.
My coworker told me to cook something related to Easter this week. I was joking with him that I was going to cook a bunny, of course he didn’t like the idea. I haven’t been doing much cooking recently for my blog, so I thought really hard about what I was going to cook for this week, and finally I decided to cook some dimsum food. I intentionally buy some colorful vegetables so it is kind of related to Easter/spring. Lol… Majo I hope you like it!
紫包菜 350克
包菜 350 克
红萝卜 100克
干香菇 几朵
黑木耳 几朵
鱿鱼 200克
肉末 150克
姜茸 10克
虾 14只(一条一只)
春卷皮14片
调味品：
鸡粉 2/3茶勺
盐2/3茶勺
五香粉 ¼茶勺
料酒1茶勺
糖1茶勺
菜和鱿鱼切丝， 虾去壳去虾线。 烧一锅水， 菜过滚水捞起， 鱿鱼也过一过滚水。
另起一油锅加3大勺的油加入肉末煸炒到肉末微黄加入姜末继续炒到姜味发出接着加入所有其他材料和调味料， 搅拌均匀即可关火。
等到炒好的料凉了就可以包了。
拿一片春卷皮放适量的料包起，在封口的地方涂上一点的鸡蛋就好了。
春卷全包好后， 在一小锅中倒入足够淹过春卷的油加热到7-8成热， 加入春卷炸两分钟后翻面再炸1-2 分钟， 两面金黄了就可以了。
最好拿张厨纸先把油吸吸再吃。 吃几条就炸几条， 没有炸过的放冷冻箱冰冻起来，什么时候想吃拿出来解冻后再炸了吃。
Purple cabbage 350 g
Cabbage 350 g
Carrot 100 g
Dried Mushroom a few pieces
Black fungus a few pieces
Squid 200 g
Ground pork 150 g
Ginger 10 g
14 shrimp (one for each roll)
Sprill roll skin 14 pieces
Seasonings:
Chicken powder 2/3 teaspoon
Salt 2/3 teaspoons
Five-spice powder ¼ teaspoon
Cooking wine 1 teaspoon
Sugar-1 teaspoon
Shred both vegetables and squid, peel shrimp shells and devein. Boil a pot of water, cook vegetables in boiling water for one minute, squid cook in a boiling water too for 15 seconds.
adding 3 tablespoons of oil in a new cooking pan, stir fry ground pork until lightly brown then add ginger continue to cook until aromatic. Add the rest ingredients and seasonings, stir well then turn off the heat.
Wait about 30 minutes for the mixture to cool down.
Take a piece of spring roll skin and put the right amount of mixture on the spring roll skin then roll it, seal it with a little bit of egg wash on the edge.
After all the spring rolls are wrapped, pour in some oil that is enough to cover the spring rolls in a small saucepan, then heat up the oil until it reaches high heat, add spring rolls a few at a time, 2 minutes at one side then turn over and fry for 1-2 more mintues or until golden brown.
Best take a piece of kitchen towel to absorb the oil before you eat it. You can keep the ones that are not yet fried in freezer, when you want to eat again just defrost them and deep fry again.
中筋面粉1 杯
糯米粉1/2 杯
水1 1/4 杯
鸡蛋1 个
小葱1 杯
虾 5只
鱿鱼1只
蟹条 3条
把所有的材料除海鲜和葱外混合一起搅拌成稀糊， 加入3/4茶勺的盐，1/2 茶勺的鸡粉和一点的白胡椒粉，最后把海鲜和葱也加进去。
在一不粘锅里放一勺的油加热倒入1/3的面糊， 每面中火大概煎4-5分钟，或者煎到你自己喜欢的程度。
1 cup All-purpose flour
1/2 cup glutinous rice flour
11/4 cups water
1 Egg
1 cup Chives
5 pieces Shrimp
1 Squid
3 pieces of crab stick
Mix all ingredients together except seafood and chives; add 3/4 teaspoons of salt, 1/2 teaspoons chicken powder and a little bit of white pepper, then add in seafood and chives.
In a non-stick pan add 1 tablespoon oil and heat up, add 1/3 batter. Pan-fry each side for 4-5 minutes until golden brown, or fry to your own preference.
这一个礼拜一直在研究马卡龙，今天成功做完马卡龙松了一口气。前前后后一共做了5次。现在想一想好像也没有那么难，就是差那么一点技巧，没有做到的话就会失败。马卡龙的做法算比较精细，拿捏得非常到位才会成功。经过那么多次的失败，算是也总结出一点经验吧。今天写出来与大家分享。
我是按为爱走天涯 的食谱做的/ http://bbs.wenxuecity.com/cooking/1460289.html， 因为我不喜欢甜的东西， 所以我又参考了其他的食谱。 适量调整的食谱但做法还是按为爱走天涯的。
材料：
做法：
将糖粉，抹茶粉和杏仁粉混合，倒入food processor。打十秒钟。然后用过筛
去掉那些筛出来的比较粗的杏仁粉颗粒。
在蛋清中加入塔塔粉（我没加），用打蛋器把蛋清打至硬性发泡，其间分3次加入白糖。
先低速打1分钟，然后中速3到4分钟，最后高速1到2分钟.
硬性发泡就是提起打蛋器后，打蛋器顶端的蛋白呈尖尖的挺立的小三角
把筛好的杏仁糖粉拌入蛋白中。
用切拌的方法，不要画圈圈搅拌，以免蛋白消泡
拌到面糊平滑，拿起铲子可以自然而流畅的下落为止。
准备好一个14英寸的挤花袋，装好12号挤花嘴，立在一个玻璃杯里，这样倒面糊的时候就方便多啦！
把蛋白糖霜装入挤花袋
在2个烤盘上铺好烤箱专用的硅胶垫。在烤盘垫上挤出均匀的面糊。
大小直径在1又1/4英寸左右吧，之后面糊自己还会spread开一些，所以要留出足够的空间。
然后用力的在烤盘底部拍几下，放置30到60分钟，等马卡龙表面结了薄薄的硬壳，就可以送入预热到325F/163度的烤箱，烤12到14分钟，或者根据烤箱和马卡龙的大小来决定所需要的时间。
Strawberry cream filling: 1/4 条室温牛油打到发白加1大勺的糖粉加1大勺过滤过的草莓泥。打到成为cream. 可以用其他的莓果代替
烤好的饼干晾凉后，从烤盘上取下来，就可以加入喜欢的夹馅了。
Whole week this week I was busy making macaroons, and finally I was able to make some successfully today. Altogether I had done total 5 times. Now that I think of it, it seems it is not as hard as I thought. It is all about techniques, if you can’t manage them then you will fail. Making macaroon is a very delicate job. After all the practice, I do want to share some of my thoughts about it.
I used 为爱走天涯 recipe/http://bbs.wenxuecity.com/cooking/1460289.html, because I don’t like sweet, so I adjusted recipe for ingredients which has less sugar. But I still fellow the directions of 为爱走天涯.
Ingredients
Direction:
Mix Powder sugar and almond flour then pour everything to the food processor, Pulse Ten seconds. Then sift.
Remove the almond flour particles.
Include Tata in the egg white (I didn’t add it), Whisk egg white until stiff, and add sugar in 3 separated times.
Whip the egg white with Low speed for 1 minute first and middle speed 3-4 minutes then last 1-2 at full speed.
When the egg white forms a sharp small triangle stiff form at the top of the whisk
Add almonds meal and powdered sugar.
Use the method of folding mix; do not draw a circle mix.
Mix until meringue is smooth and when you picked up the whisk the batter will run down smoothly
Quickly Spoon the meringue into a 14-inch piping bag. Set the piping bag in a glass so when pouring the batter would be more convenient for you!
Get 2 baking sheets covered with parchment paper or silicone pads. Squeeze the batter out evenly on the pad with the size of 1/1/4 of an inch or so in diameter, and the batter will spread a little so leave plenty of space.
Then tap the baking dish hard a few times to release the air, leave them at room temperature for 30-60 minutes, macaroons will form a thin crust on the surface, then bake at 325F/163 degrees, 12-14 minutes, or according to size of ovens and macaroons needed time to decide.
Strawberry cream filling: Whip 1/4 stick room temperature butter until it is white and fluffy, add 1tablespoon sugar, one tablespoon mashed strawberry paste. whip everything together. You can use any other kind of berry.
After the macaroons cool down, you can add any kind of your favor fillings.
前段时间看到一个视频是关于用bubble wrap来装饰蛋糕。看完之后一直念念不忘，上个礼拜六实在受不了了，就去买了材料来做。正好现在很多的berries上市，新鲜好吃还便宜。做出来后被朋友们夸的我飘飘然。今天写出来与大家分享。
我用的是100 克普通的扣子巧克力因为家里很多。建议还是去买Pastry chocolate. 可能因为巧克力不够好微波后很干，我加了2大勺的牛油，效果也挺好的。一定要记的做的时候Bubble wrap 一定要多剪一点要不然会不够长。我的蛋糕体是草莓慕斯的所以很软很易化，往上贴巧克力之前建议放冷冻箱冰上个15分钟。在贴完后再放冷冻箱冰10分钟才拿下来撕bubble wrap。 说实话没什么技术含量，但是做出来的效果很惊艳。
我把原视频也贴出来大家看了更易明白。试试看真不错。http://tiphero.com/bubble-wrap-cake-stunning/
蛋糕片：
6寸慕斯蛋糕：
A few weeks ago I saw a video about how to use bubble wrap to decorate a cake. After watching it, I just couldn’t stop thinking about it. And finally last Saturday, I went to buy all the ingredients and materials to make one of my own. Right now a lot of berries are on the market, they are fresh, delicious with really good prices. I got a lot of compliments from my friends for this beautiful chocolate strawberry mousse cake, so I would like to share with you today.
I use 100 gram regular button chocolate because I have a lot at home. Still I think it is a better idea to buy the Pastry chocolate. Probably because my chocolate was not good enough, it is very dry after microwaved, so I added 2 tablespoons of butter, the result was pretty good. Be sure to cut the Bubble Wrap long enough so it will wrap the whole cake. I made a mousse cake so it was very soft and very easy to melt. It is recommended to freeze the cake in the freezer for 15 minutes before you put on the chocolate, then put it back to the freezer for 10 more minutes before tearing down bubble wrap. To be honest with you it is nothing hard about this, but the result is stunning.
I also want to post the original video here for you to watch, Try it! It is really good. http://tiphero.com/bubble-wrap-cake-stunning/
Cake layers：
6″Mousse cake：
五花肉 1300克
盐 40克
生抽55克
老抽 2 大勺
糖40克
高粱酒50克（可以用Vodka代替）
花椒 ¼ 杯
把盐和花椒一起炒一炒，小火炒到盐有点微黄大概4分钟。
五花肉切成条状后加入所有的酱料放冰箱腌渍24小时， 记得每几个小时要拿出来搅拌搅拌，均匀入味。
用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干14天左右。
吃的时候，可以切片上锅蒸，可以炒菜，炒饭。也可以直接和米一起煮。怎么煮都好吃，脆脆的口感，鲜嫩香鲜的味道。吃不完的可以冷冻柜保全。请记得要在冬天才可以做。
Pork belly 1300g
Salt 40g
Light soy sauce 55g、
Dark soy sauce 2TBSP
Sugar 40g
Sorghum wine 50 g (can use Vodka)
Zanthoxylum Pepper ¼ Cup
Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.
After cut pork into strips, add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.
Tie all the pork and hang outdoor somewhere cool and windy to dry the meat about 14 days.
You can slice the meat and steam them, stir fry with other vegetable, fried rice. You can also cook it with rice in a rice cooker. However you want to cook it, it is delicious with crunchy texture, savory taste. Keep in freezer for preservation. Please remember to only do it in winter.
大鸡腿 2 个
花椒 2 大勺
盐4茶勺
高粱酒2大勺
把盐和花椒一起炒一炒，小火炒到盐有点微黄大概4分钟。
加入所有的酱料放冰箱腌渍24小时， 记得每几个小时要拿出来搅拌搅拌，均匀入味。
用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干7天左右。
2 whole chicken legs
Zanthoxylum Pepper 2TBSP
Salt 4 TSP
Sorghum wine 2TBSP
Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.
Add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.
Tie all the meat and hang outdoor somewhere cool and windy to dry the meat about 7 days.
牛肉碎 20 盎司
番茄8片
生菜4 片
切达干酪丝4 盎司
汉堡包 4 个
蘑菇 7 盎司
汉堡包做法：
我用了之前做面包的方子做了汉堡包， 非常成功。我用一半的量做了4个包。
https://caiqinchen.wordpress.com/2016/02/16/%E9%9D%A2%E5%8C%85home-made-bread/
牛肉加奶酪丝，1茶勺盐，1 茶勺黑胡椒，2 汤勺Worcestershire 汁均匀拌好，分成4等分，做成中间凹下去的薄饼状。
用桌面式小烤炉烤汉堡牛肉大概3-4分钟，看你要牛肉几成熟。
在一炒锅里放1汤勺的油，加入切片的蘑菇炒几分钟，加一点的盐和黑胡椒，放1汤勺的half and half， 备用。
把汉堡包切半， 在底下那块包上抹些mayonnaise, 放上2片番茄，一片生菜，牛肉，最后加蘑菇。
Ground beef 20 oz
Tomato 8 slices
Lettuce 4 slices
Shredded cheddar cheese 4 oz
Hamburger buns 4
Mushrooms 7 oz
I used my bread recipe to make my own hamburger buns, and it was very successful. I used half the ingredients to make 4 buns.
https://caiqinchen.wordpress.com/2016/02/16/%E9%9D%A2%E5%8C%85home-made-bread/
Add shredded cheddar cheese, 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons Worcestershire sauce to beef, mix well and divide into 4 equal portions, make a 2 inch wide indentation in the center of each patty to prevent the burgers from bulging when gilled.
Grill beef Patties with desktop small electrical griller for 3-4 minutes.
Put 1 tablespoon of oil in a wok, add sliced mushrooms Sautee for a few minutes, add a little salt and black pepper, 1 tablespoon of half and half, and set aside.
Burger cut in half, on the piece at the bottom put some mayonnaise, place 2 slices of tomato, one slice of lettuce, then beef add mushrooms.
CaiQin's Kitchen 