Author: CaiQinChen

糯米藕/Sweet Sticky Lotus Roots

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糯米1 杯

藕两段

糯米洗净泡过夜

藕段洗净去皮。 在藕的靠头部分切一刀， 把浸泡过的米塞进藕中，用根筷子不断的捅一捅米。塞满米后把刚刚切掉的那一头用牙签再固定到藕段上。放在电压锅里加水没过藕，加点红糖（也可不加）煮45分钟。准备吃时，加一杯的水在锅里， 再加1大勺的干桂花，几粒的枸杞和半杯的冰糖煮开；加淀粉水勾芡后倒在切成片的藕上面。

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Sweet sticky rice 1 cup

Lotus two big pieces

Wash rice and soak overnight

Lotus root washed, peeled. Cut the top off one of the ends, put soaked rice inside the Lotus roots, with the help of a chopstick constantly poke the rice make sure all the holes are filled with rice. Use tooth picks to connect the cut off part back to the lotus root. Put lotus inside an electric pressure cooker, add water over Lotus and some brown sugar (or not) and cook for 45 minutes. When ready to serve, add a cup of water in a pot, and add 1 tablespoon of dried Sweet-scented osmanthus, a few grains of lycium barbarum and half a cup of crystal sugar and bring to the boil; add starch water to thicken it and pour over the top of sliced Lotus root.

Seafood Soup/海鲜汤

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大干贝 4颗

虾仁 10 只

鱿鱼1条

鱼肚干 一片 （巴掌大）

蛋白一个

蟹肉条3 根

发菜少量

鸡汤 2 夸脱

鱼肚泡水几个小时泡发后一天换水几次， 隔天在水中煮开后马上关火，捞出切丝，备用。

干贝也泡水过夜。

把所有材料都切成丝。

鸡汤加泡发的干贝，发菜先煮开后中小火煮10 分钟， 加入蟹肉条和鱼肚， 汤开了就加入淀粉水勾芡到你喜欢的稠度，最后加入虾和鱿鱼，盐，白胡椒粉和一点老抽调色加调味。2，3分钟后关火。

Dreid scallop 4 pieces

Medium shrimp 10 pieces

Squid 1 whole one

Dried fish stomach 1 piece(palm size)

Crab meat stick 3 sticks

Chinese hairy seaweed  small amount

Chicken broth 2 quarts( salt free)

Soak dried fish stomach in water over night and change the water a few times a day. the next day cook the fish stomach in water until the water is boil, turn off the heat and shred it when it is not hot.

dried scallops soak in water overnight too.

All ingredients need to be shredded.

Add chicken broth, soaked scallops and Chinese hairy seaweed together and bring to boil then cook with medium low heat for 10 minutes, add crab meat and fish stomach, when boil again adding starch water to thicken to the consistency you like. Add shrimp and squid, salt, white pepper and 1 tbsp dark soy sauce. Cook 2, 3 more minutes then turn off the heat.

凉拌莴笋/Cold Lettuce Salad

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莴笋去皮，红葱头去外皮洗净

莴笋切丝

切好的莴笋放一小勺盐，拌匀腌制30分钟

腌好的莴笋丝挤干水份

锅烧热，下油，下红葱头小火慢炸至黄。 沥去葱渣，盛出葱油备用

白醋、少量盐、白糖及少量凉开水调成汁，倒入调好的汁水，淋上葱油拌匀即可。

Peel lettuce and shallots too and wash

Shred Lettuce

Add pinch of salt to lettuce, mix well marinade for 30 minutes

Drain water from lettuce

Heat up a skillet with some oil and cook slowly with the shallots until shallots turn yellow. Separate the dried shallots and oil.

Mix white vinegar, a pinch of salt, sugar and a small amount of cold water together; pour the sauce over the vegetables, topped with shallot oil.

Braised Pork With Preserved Red Tofu Sauce/南乳扣肉

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五花肉1000 克

梅菜2 杯

芋头 1.5 磅

南乳3 块

南乳汁 3大勺

蚝油 3大勺

生抽4 大勺

白糖2 大勺

水1杯

蒜头4 颗

料酒2大勺

我本来是要煮梅菜芋头扣肉的，一早把梅菜也泡好了，结果突然改变主意去买了南乳要做南乳扣肉。因为已经泡好了梅菜，所以索性把梅菜也放了进去。所以这道菜更因该叫做南乳梅菜芋头扣肉更贴切。

把以上除肉和菜以外的材料放碗中调开，备用。

梅菜切小泡水隔夜洗净后加少许油炒好加少许盐糖调味。（味道要很淡）

把五花肉对切，冷水入锅加两片姜两颗八角大火煮开后中小火煮半个钟。

用叉子在皮上扎些洞，抹层老抽上色。晾干。

不粘锅中加1/2杯油，肉皮朝下放入锅中。马上盖上盖子，油炸5-7分钟或到锅中不在有很大的动静。

五花肉放入冷水中浸泡大概45分钟到皮起泡。

五花肉泡水时，芋头切厚片后油炸。

五花肉捞出切成跟芋头一样的厚片，和芋头错开码在碗里。

把调好的酱汁淋在肉上。我是分开碗做了两份这次。接着把梅菜放在肉上。

水开后放入锅中隔水用中火蒸2个钟头。

吃时拿个盘子盖住肉后倒扣过来，把酱汁倒出来煮开，加点淀粉水勾芡后倒回肉上。

如果只做南乳扣肉的话酱料要少放一点要不会太咸。

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Pork belly 1000 g

Taro 1.5 pounds

Chinese preserved vegetable 2 cups

Sauce：

Chinese preserved red tofu 3 pieces

Juice of preserved red tofu 3 tablespoons

Oyster sauce 3 tablespoons

Soy sauce 4 tablespoons

Sugar 2 tablespoons

Water-1 cup

Minced Garlic 4 cloves

Wine 2 tablespoons

I was supposed to cook preserved vegetable taro with pork, so I prepared the vegetable beforehand, but then I changed my mind; I bought preserved red tofu to make braised pork with preserved red tofu; but since I already have the vegetable ready, I just simply added the vegetable to the dish too. So this dish should be called Braised pork with preserved vegetable in preserved red tofu sauce.

Mix above ingredients for sauce in a bowl and mix well, and set aside.

Stir fry vegetable with a little oil and a pinch of salt and sugar. (Make sure it is very lightly spiced)

Cut pork into 2 big pieces, add pork to the cold water and boil with two slices of ginger and two pieces Star anise, after the water boils, cook with low heat for half an hour.

Poke holes on the skin side of the pork with a fork, pain the skin with dark soy sauce, let dry.

Heat up 1/2 cups of oil in a nonstick skillet, put pork with skin side down . Immediately cover the lid, cook for 5-7 minutes.

Soak the pork in cold water for about 45 minutes until skin is blistering.

While the pork is soaking in water, cut taro into thick slices then deep fry.

Pork cut into same thick slices like taro, then arrange pork and taro in a bowl.

Pour sauce over the meat. (I made two separate bowls.) Then put vegetable on top of the meat.

Steam the dish over boiling water with medium heat for 2 hours.

Cover the meat with a plate when ready to serve, flick over the dish into the plate, then pour the sauce to a separated cooking pan, bring it to boil, and then add some starch water to thicken it up then pour it back to the meat.

If you only make braised pork with preserved tofu sauce, make sure use less sauce, otherwise it is going to to salty.

Pork With Green Cayenne Pepper/牛角椒炒里脊

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牛角椒 3 根
里脊肉 5 盎司
牛角椒和猪肉都切丝。猪肉加盐1/4茶勺，料酒1汤勺，鸡粉1/4茶勺和淀粉1汤勺腌至少30分钟。
在炒锅中加3汤勺的油稍微加热马上加入猪肉大火炒到变白色大概5分钟。接着加入牛角椒， ¼茶勺盐，1/4茶勺鸡粉大火快炒3分钟最后沿锅边加2汤勺料酒就可以出锅了。
Green cayenne pepper 3 pieces
Pork tenderloin 5 oz

Both cayenne pepper and pork cut into shreds. Marinate pork with 1/4 teaspoon of salt, 1 tbsp of cooking wine, 1/4 teaspoon chicken powder and 1 tablespoon starch for at least 30 minutes.

Add 3 tablespoons of oil in a skillet and heat up slightly, add pork and stir fry for about 5 minutes until the color turns white. Then add the Cayenne pepper, ¼ teaspoon salt, 1/4 teaspoon chicken powder and continue stir fry with high heat for 3 minutes then add 2 tablespoons cooking wine.

Sweet & Sour Ribs/糖醋排骨

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排骨1 磅

姜2 片

水1.5 杯

蚝油 1.5 汤勺

生抽1.5 汤勺

白醋2.5 汤勺

白糖2汤勺

白胡椒粉 一点

烧开一点水把排骨焯一下。把一杯半的水，姜和排骨一起大火煮开，难后调成中火煮大概25分钟，当锅里大概还有半杯水的样子。加入所有的酱料中小火再煮15分钟或者等到酱汁差不多收干。出锅时撒点白芝麻。

Spare ribs 1 pound

2 slices of ginger

Water 1.5 cups

Oyster sauce 1.5 tablespoons

Soy sauce 1.5 tablespoons

Rice vinegar 2.5 tablespoons

Sugar 2 tablespoons

White pepper powder a pinch

 

Bring some water to boil, cook ribs for 2,3 minutes then drain. Add half a cup of water, ginger and ribs together and cook until boil, tune the heat to medium and continue to cook for 25 minutes when about half a cup of water is left in the pot. Add in the rest spices and sauce and cook with medium low heat for 15 more minutes or until the sauce is thicken. Dust a little bit of white sesame seeds over the ribs.

Green Tea Flavor Snack /绿茶酥

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朋友给了我一包红枣很久了一直没吃掉，昨天决定把红枣拿出来煮成红枣馅做绿茶酥。

无核红枣1 磅

水1 夸脱

油1/2 杯

把红枣加水煮30分钟关火。过滤（如果你不嫌红枣皮，这步可省掉，不过建议过滤）过滤后放不粘锅中炒干，这过程中油分3次放入。不要加糖了，红枣本身很甜了。放冰箱过夜。

这次绿茶酥是用君之的方子。效果非常好。我用红枣馅 加了些松子。

水油皮：中筋面粉150克，细砂糖35克，猪油40克，水60克
油酥：低筋面粉100克，猪油50克，绿茶粉3克
馅料：红豆沙馅(或绿茶馅)400克，分成20份。

烘焙：180度，中层，25分钟左右(本博客内所有配方若无特别说明，都是上下火一起烘焙)

制作过程：
1、把150克中筋面粉，35克细砂糖，40克猪油，60克水混合揉成水油皮面团。需要稍微多揉一会儿，直到面团表面光滑。把100克低筋面粉，50克猪油，3克绿茶粉混合揉成油酥面团。两个面团分别静置松弛30分钟。
2、用手掌把水油皮面团压扁。
3、在压扁的水油皮面团上放上油酥面团。
4、用水油皮把油酥包起来。
5、包好的面团收口朝下，用手掌再次压扁。
6、在案板上撒一薄层面粉防粘，用擀面杖把面团擀成长方形。

7、把擀好的长方形面片一端向中心线翻折过来。
8、把另一段也向中心线翻折。
9、两端都翻折好的面片，再沿中心线对折。(就类似我们平时叠被子)
10、折好的面片，转90度，横过来。
11、再次用擀面杖擀成长方形。
12、重复第7-9步，再一次折叠起来。折叠好的面片静置松弛20分钟。

13、松弛好的面团，横过来再次擀成长方形。
14、沿着长方形的一端，把面片卷起来。
15、卷起来的面团，用刀切成20份。
16、切开的面团，在切面可以看到绿白分明的线条。
17、把面团切面朝上，用手掌压扁后擀开成圆形的薄片。
18、包上馅料，收口。
19、把收口朝下放在烤盘里，放进预热好的烤箱烘烤。
20、烤好后的绿茶酥，层次分明，入口香酥。

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A friend gave me a bag of dates a long time ago, finally I decided to use it to make date paste for green tea snack yesterday.

pitted Red date 1 pound

Water 1 quart

Oil ½ cup

Add Dates and water together and cook for 30 minutes, turn off the heat. Filter (if you don’t mind the skin, you can skip this step, but it is recommends). Then place it in a nonstick skillet, during this process add oil in 3 separated times. Not need to add any sugar, date itself is very sweet. Refrigerate overnight.

The green tea snack recipe is by Junzhi. This is a really good recipe, I use date paste with some pine nuts instead of red bean.

Outer skin dough: flour 150g, sugar 35g, Pork fat 40g, 60g of water

Pastry dough: cake flour 100g, 50g of Pork fat, green tea powder 3 g

Stuffing: red bean paste (or any other kind of paste) 400 grams, divided into 20.

Baking: 355F about 25 minutes

  1. 150 grams all-purpose flour, 35g sugar, 40g prok fat, 60 grams of water mix into the outer skin dough. Knead the dough until it is smooth. 100g cake flour, 50g of pork fat, 3 grams of green tea powder mixed into the pastry dough. Two separate dough both rest for 30 minutes.
  2. Use Palm to flatten the outer skin
  3. Put pastry dough on top of the skin dough.
  4. Then use the outer skin dough to wrap the pastry dough.
  5. Closing side down, once again flatten with the Palm.
  6. Spread a thin layer of flour on the Board to prevent stickiness, with a rolling pin roll the dough into a rectangle.
  7. Roll each side of rectangular patch over to the center line.
  8. Then folded along the center line.
  9. Turn 90 degrees, cross over.
  10. Again with a rolling pin to roll it into a rectangle again.
  11. Repeat steps 7-9, fold up once again. Then let it rest for 20 minutes.
  12. Turn dough cross over 90 degrees again, roll into a rectangle.
  13. Along one end of the rectangle, roll up the dough into a roll.
  14. With a knife cut it into 20 pieces.
  15. On each cut side of the dough you can see the Green and white lines.
  16. With cut side up flatten with your Palm then roll out into round slices.
  17. Add filling then wrap them up.
  18. Closing side down in a roasting pan and put in the preheated oven.
  19. After baking the snack is really crisp with layers.

Live Crab Salad/蟹生

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IMG_2283

2 只中号活蟹（建议母蟹）

1片姜

把蟹洗干净，钳先切断，然后去掉蟹壳，把蟹的腮和其他不能吃的部分也清除掉，剩下蟹的身体。用刀把蟹剁小块，加入大约3/4 -1 汤勺的盐。一片新鲜的姜剁成姜茸后均匀的撒在蟹上。安全起见将蟹放入碗中过夜第二天才吃。 吃之前，放入1汤勺的生抽，1.5 汤勺的白醋，1.5 汤勺的白糖，1/4 茶勺的白胡椒粉。 可以喝高粱酒的，可以加盐的时候加点高粱酒代替姜去腥。吃的是候加紫菜 或香菜更加美味。

2 medium size live crab ( female crab recommended)

1 piece of ginger

Wash crabs carefully; cut off clamps, and then remove the crab shells, gills and other inedible parts. With a knife chop the remaining crab body into small pieces and add approximately ¾ to 1 tablespoon of salt. Finely chop a slice of fresh ginger scatter evenly on the crab. Leave the crab in a bowl overnight in a refrigerator. Before eating, put 1 tablespoon of soy sauce, 1.5 tablespoons white rice vinegar, 1.5 tablespoons of sugar, 1/4 teaspoon white pepper. If you can drink vodka, have vodka instead of ginger to cover the fishy smell. Add seaweed or cilantro for more flavors when you serve.

Fried Triangle Taro Cake/炸芋头糕

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这是一道不是太正宗的福州小吃。通常是没有加香菇和腊肠的。

粘米粉 2 杯

水4 杯

盐1 茶勺

五香粉2茶勺

干香菇 4 朵

腊肠1根

芋头丝1.5 杯 （松松的不压）

胡椒粉1/4 茶勺

鸡粉1/2 茶勺

香菇泡软与腊肠都切小丁。

香菇与腊肠 用一点油炒香备用。

把所有的材料放一大盆里搅拌均匀后放一不粘锅中用中火煮，不停的用勺子搅拌到成稠糊状大约8 分钟，停火。

拿一玻璃盆，四面八方刷层油后倒入芋头糊，面上倒1汤勺油拿把汤勺把面压平。

锅中加水烧开，放入芋头糊隔水蒸30分钟。放凉后放冰箱至少1个钟头后拿出切成三角形。

在一锅中放入可以漫过芋头糕一半的油高温加热到7-8成热后放芋头糕下去炸，每一面炸2-3分钟呈金黄色为止捞出放厨纸上吸掉多余的油。pt2016_01_18_21_55_11

Rice flour 2 cups

Water 4 cups

Salt-1 teaspoon

Five-spice powder 2 teaspoons

Dried shiitake mushrooms 4 pieces

Chinese Sausage 1 piece

Taro 1.5 cups (not tight)

White Pepper 1/4 teaspoons

Chicken powder 1/2 teaspoon

Mushrooms softened in cold water and dice both mushroom and sausage into very small pieces.

Stir fry both mushroom and sausage together with a little oil for 2 minutes and set aside.

Put all the ingredients in a large bowl mix well and pour everything in a non-stick pan cook with medium heat; stir constantly with a spoon until it forms a thick paste about 8 minutes, turn off the heat.

Take a glass bowl, brush oil in all directions then pour in taro paste, pour 1 tablespoon oil on the surface then flatten it with a spoon.

Add water to a big wok and bring it to boil, steam taro paste for 30 minutes. Cool and refrigerate for at least 1 hour then cut into triangles.

In a skillet pour some oil that is enough to cover half of the taro cake heat up to high heat then fry taro cakes 2-3 minutes each side or until golden brown, remove and put on kitchen paper towel to absorb excess oil.

 

 

Low Fat Clam Chowder/海鲜蛤浓汤

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IMG_2297

美国大蒜1 根

红萝卜1 根

洋葱1 个

土豆3 个

冷冻花蛤肉6 安士

新鲜大蛤6-8 个

牛油1/3 杯

面粉1/3杯

水 1.5 夸

牛奶 1 夸

红酒醋3汤勺

通常这道菜都是用泡咖啡的奶油煮，可是为了健康，我用牛奶代替。可是味道还是一级棒。

新鲜蛤洗干净，放入水中煮到开口后关火，取出蛤肉切小块与 汁水备用。

萝卜，洋葱和土豆切丁。大蒜切短细丝。

3 汤勺油放锅中加热，倒入所有的菜炒至软大约4-5分钟， 加入蛤肉汁与1/2茶勺盐加盖用中火煮。

煮大约15 分钟后，在另外的锅中加入牛油，化开后慢慢加入面粉， 快速搅拌。面粉混合物会变的越来越稠。接着就一点一点加入牛奶，每次加牛奶后要搅拌到变成糊状再加牛奶。等牛奶加完了就把菜汤一点一点加进来，等全部加完后把火调小不要让汤烧开，要保留在冒小泡的状态再煮10分钟。

最后加入所有的蛤肉再煮5分钟。出锅前加入红酒醋，加黑胡椒调味。如果喜欢还可以煎些培根撒在汤上。

1 Leek

1 carrot root

1 onion

3 Potatoes

6 oz Frozen clam meat

6-8 Fresh big clams

1/3 cup Butter

1/3 cups flour

1.5 Quart Water

1 Quart Milk

3 tablespoons Red wine vinegar

This dish is usually cooked with half and half, but in order to be healthy, I use milk instead. But the taste is still delicious.

Fresh clams, washed, place in water boil until the shells open up, turn off the heat, remove the clam meat and cut into small pieces and set aside.

Frozen clam defrost.

Dice carrots, onions and potatoes. Leek finely chopped.

Pour 3 tablespoons oil in a saucepan heat up a little bit; pour all the vegetables stir-fry until tender approximately 4-5 minutes, Add clams juice with 1/2 teaspoons of salt cover and cook with medium heat.

After cooking for about 15 minutes, add butter to another Pan, when melt slowly add flour, whisk quickly. The flour mixture will become thicker. Then add milk little by little, stir after each additional milk adding until the mixture becomes paste like. When finish adding milk, add vegetable soup in same way we do milk. Then turn the heat down to low and simmer for 10 minutes, do not let the soup start boiling.

At the end add all the clam meat and cook for 5 more minutes. Adding red wine vinegar before serving, season with black pepper and salt if needed. If you like you can also sprinkle fried Bacon on top of the soup.