Roast Duck Buns/烤鸭夹包

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I bought this roast duck from Costco the other day and it was surprisingly good. I didn’t expect prepackaged duck can be this delicious. It was so tender and juicy! The package was 2 half ducks, after I ate the first half with the orange sauce that comes with it, I didn’t feel like to eat the other half with the sauce again because the sauce was too sweet for me. So here is how I ate my other half: roast duck with steam buns. It was even better!!!

Heat up the duck and steam buns as directed on the packages, chop up some scallion and cilantro, get some hoisin sauce. And here you go: yummy delicious dish with only 15 minutes to prepare.

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Air Fried Hot Wings/空气炸锅辣鸡翅

I made this spicy wings today and it is soooooo goooood!!! It is so easy to prepare also healthy since it is air fried.

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Chicken wing 1 pound (middle part only)

Light soy sauce 3tbsps

Roasted pineapple Habanero 1tbsp (optional)

Brown sugar 2tbsps

Honey 1 tbsp

Sriracha hot sauce 1tbsp

Minced Ginger 1tsp

Garlic 1tsp

Hoisin sauce 1tsp

Mix all the ingredients for sauce together and mix well.

Pour half of the sauce to the wings and marinate over night. Stir the wings once to make sure each piece get marinated evenly.

Cook the rest of sauce in a sauce pan with medium low heat until it is thicken about 4 minutes.

Air fried wings with 385F degree for about 15 minutes or until the juice running out or wings is clear.

Pour the wings to a mixing bowl and add the sauce to it and mix well.

 

鸡中翅1磅

生抽3汤匙

烤菠萝甜酱 1汤匙 (可选)

红糖2汤匙

蜂蜜1汤匙

越南辣酱1汤匙

生姜碎1茶匙

大蒜泥1茶匙

海鲜酱1茶匙

将所有酱汁的原料混合在一起, 搅拌均匀。

把一半的酱汁倒在翅膀里腌制一晚。中间搅拌翅膀一次, 以确保每一块都腌制均匀。

将剩下的酱汁放入锅中用中小火煮至浓稠约4分钟。

空气炸锅炸翅膀385华氏度约15分钟或直到鸡翅中的汁水流出是透明无血水的。

把翅膀倒在碗里, 加入酱汁, 搅拌均匀。

 

Air Fried Thai Flavor Wings/空气炸锅泰式鸡翅

Today is a game day, so I decided to make some wings. This is a bomb! I can’t believe how good it is! It has so many different flavors, layer after layer, just when you feel the sweet and savory at the first bite, you also feel the lemongrass fragrance dancing at the tip of your tongue; and you cant wait and take another bite, you receive the tiny sour flavor from the lime juice. This savory flavor is unlike any other because the saltiness from the fish sauce is definitely a kick!

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Chicken wing 1 pound (middle part only)

Sweet Thai chili sauce 2tbsps

Brown sugar 2 tbsps

Light soy sauce 2tbsps

Dark soy sauce 1tbsp

Rice vinegar 2tbsps

Fish sauce 1tbsp

Lime juice 1 tbsp

Lemongrass 1tbsp

Garlic 1tsp

Mix all the ingredients for sauce together and mix well.

Pour half of the sauce to the wings and marinate over night. Stir the wings once to make sure each piece get marinated evenly.

Cook the rest of sauce in a sauce pan with medium low heat until it is thicken about 4 minutes.

Air fried wings with 385F degree for about 15 minutes or until the juice running out or wings is clear.

Pour the wings to a mixing bowl and add the sauce to it and mix well.

 

鸡中翅1磅

泰国甜辣椒酱2汤匙

红糖 2汤匙

生抽2汤匙

老抽1汤匙

白米醋 2汤匙

鱼露1汤匙

青柠檬汁1汤匙

香茅1汤匙

大蒜1茶匙

将所有酱汁的原料混合在一起, 搅拌均匀。

把一半的酱汁倒在翅膀里腌制一晚。中间搅拌翅膀一次, 以确保每一块都腌制均匀。

将剩下的酱汁放入锅中用中小火煮至浓稠约4分钟。

空气炸锅炸翅膀385华氏度约15分钟或直到鸡翅中的汁水流出是透明无血水的。

把翅膀倒在碗里, 加入酱汁, 搅拌均匀。

 

Chinese Savory Pumpkin Rice Cake/南瓜年糕

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Rice flour 200g

Water 2.5 cups (including the water to soak mushroom and scallop)

Shredded Pumpkin 200g

Dried mushroom 4 pieces

Bacon 3 pieces

Scallion 2tbsps

Dried scallop 4tbsps

Shallot 2 tbsps

 

Soak dried mushroom and scallop in water for at least 1 hour.

Tear scallops into small pieces, dice mushroom. Cut bacon into small pieces too.

Add 1.5 cups water to the rice flour and mix well.

Add 2 tbsps. cooking oil in a skillet then add bacon, scallop, shallot and mushroom saute  for 2 minutes. Add 1tsp salt, 1/2 tsp white pepper and 1/2 tsp chicken bouillon to it and mix well.

Add pumpkin to the pan and continue to saute for 2 more minutes, add the water used to soak mushroom and scallop( about 1 cup) and continue to cook a minute.

Pour the rice flour and water mixture to the pumpkin mixture, turn the heat to medium and continue to stir until the mixture becomes solid. Turn the heat off.

Grease a 8″ tin foil pan and add a piece of parchment paper on the bottom, pour the rice flour mixture to it and smooth the surface.

Steam over boiling water for about 45 minutes.

When it cools down, you can save it in refrigerator for up to 2 weeks. when you want to eat it, cut into small pieces and pan fry them.

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粘米粉200克

水2.5 杯 (包括浸泡香菇和干贝的水)

南瓜丝200克

干香菇4片

培根3条

葱花2大勺

干贝4大勺

红葱头2大勺

香菇和干贝浸泡在水中至少1小时。

干贝撕成小块, 香菇切丁。把培根也切成小块。

在米粉中加入1.5 杯水, 搅拌均匀。

添加 2大勺油在平底锅里然后加入培根、干贝、红葱头和香菇炒2分钟。加入1茶匙盐, 半茶匙白胡椒和1/2 茶匙鸡粉 搅拌均匀。

将南瓜丝放入锅中, 再炒 2分钟, 加入浸泡香菇和干贝的水 (约1杯), 继续煮一分钟。

将米粉和水混合物倒入南瓜混合物, 将火转中火, 并继续搅拌, 直到混合物变成固体。把火关掉。

一个8英寸的锡箔盘刷层油并加入一张烤纸在底下, 倒入米浆混合物, 表面抹光滑。

隔滚水蒸大约45分钟。

当它冷却下来, 你可以把它冷藏在冰箱里2周时间。当你想吃的时候, 把它切成小块, 平底锅煎一下就好了。

Flavored Mochi/糯米糍

Since last time I made mochi, I always wanted to do it with different flavors. So this time I made some red bean paste as filling and made 3 different flavors: green tea, peanut meal and coco. They are all really good!!!

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Here is the recipes for red bean paste filling:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp.

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 15 minutes.

After the bean is cooled, pour half of it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

The other half just use a potato smasher to smash it a little. then mix it with the other half that is already in paste form. I like some different texture in the filling, so I want some chunk red bean mix in it.

Here is the link to how to make mochi

https://caiqinchen.com/2018/06/27/peanut-mochi-%e8%8a%b1%e7%94%9f%e7%b3%af%e7%b1%b3%e7%b3%8d/

Make small size red bean paste balls.

Divide the flour dough into even size balls too.

Wrap the red bean paste inside the flour dough then cook in boiling water.

Wrap the cooked balls with the green tea powder, coco powder or peanut meal. ( don’t wrap them with too much of coco powder or green tea powder, they can be bitter)

Tips:

Mochi dough is very sticky, so it is extremely hard to shape them. It is very important to get a pair of gloves when you are working on them. Also add some Cooking oil to the dough will help to make the work easier too.

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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。

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。

Cucumber Salad/凉拌小黄瓜

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Total $1.75

English cucumber 1

Sweet chili Sauce:

Thai sweet chili sauce 1tbsp

Water 2 tbsps

Sugar 2tsps

Rice Vinegar 1.5tbsps

Garlic 1 clove (minced)

Salt ½ tsp

 

Savory sauce:

Soy sauce 3tbsps

Shallot oil 1tbsp

Chicken Bouillon 1/2tsp

Balsamic vinegar 1tbsp

Garlic 2 cloves(minced)

Hoisin sauce 2tsp

Sugar 1/2 tbsp

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Mix the ingredients for sauce together and mix well.

Peel some of the skin off the cucumber to make it look prettier.

Cut 90 degrees straight down to 2/3 the wide of the cucumber on one side.

Turn the cucumber to the other side and cut 45 degrees tilted down to 2/3 the wide of the cucumber on the other side.

Pour 2-3 cups of water to a big bowl, add 2tsps salt and dissolve.  Leave the cucumber we just cut in the water for 15 minutes.

Get the cucumber out of salted water and gently squeeze the excess water.

Circle the cucumber in a plate the pour the sauce over it.

This is a super healthy and delicious dish for hot summer. You can make different kind of dressings for it. When you cut the cucumber, make sure don’t cut it through if you want to impress others. The first time when I made it, I cut it a little to thick so it didn’t look as pretty as the second one.

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总共$1.75美元

英国小黄瓜1条

甜酱:

泰国甜辣酱1汤匙
水2汤匙
糖2茶匙
米醋1.5汤匙
大蒜1粒 (碎)

盐½ 茶匙

咸酱:

酱油3汤匙

葱油1汤匙

鸡精1/2 茶匙

香醋1汤匙

大蒜2粒 (切碎)

海鲜酱2茶匙

糖1/2 汤匙

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把酱汁调味料混合在一起, 拌匀。

刮掉黄瓜上的一些皮, 使它看起来更漂亮。
在黄瓜的一面以90度直切黄瓜至2/3 的宽度。
把黄瓜转到另一边, 以45度斜切黄瓜到 2/3的宽度。
倒2-3 杯水到一个大碗里, 加入2茶匙盐搅拌溶解。 把黄瓜放在水里15分钟。
把黄瓜从咸水中取出, 轻轻地挤掉多余的水。
把黄瓜盘放在盘子里倒上酱汁。
炎炎夏日这是一个超级健康和美味的凉拌菜。你可以做不同的酱汁来陪它。当你切黄瓜的时候, 小小不要把它切断。我第一次做的时候, 我切的有点厚, 所以它看起来不如第二个那么漂亮。

Fried Wonton/炸馄饨

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4 pieces per serving $1.20 per serving

I love deep fried food like crazy!!! However, I know it is not good for me, so I don’t cook deep fried food as often as I may want to be. Anyway, I recently kept thinking about fried wonton(non stop kind of thinking), so I decided to make fried wonton this weekend. I have recipe before on how to make wonton, and I only substituted the Chinese celery with water chestnut today. I did change the way how to wrap it today so they will look prettier for deep fry, don’t use this method when you make wonton for soup. I also make a few with mozzarella cheese (1:1 ration, half cheese and half meat and shrimp combo). It is so good!

The only thing I would do differently next time is to buy the thick skin for fried wonton, the one I had was the really thin ones. Usually we use thin one for wonton soup and thick one for deep fry, the reason being the thin one get burned too easy. I had to use 2 pieces of wonton skin to make one wonton, and still they look kind of burn.

Serve this fried wonton with the Thai sweet Chili sauce, perfect combination.

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

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我喜欢油炸食品已经到了疯狂的地步!!!不过, 我知道这对我不好, 所以我不经常做。 我最近一直在想吃炸馄饨 (不停的想), 所以我决定这个周末做炸馄饨解馋。我以前有做馄饨的食谱, 我今天用马蹄代替了芹菜。今天我改变了一下包法, 所以他们看起来更漂亮, 你做馄饨汤不要用这种包法 。我还做了一些加了奶酪的 (1:1 比例, 半奶酪和半肉和虾组合)。太好吃了!

下次再做我唯一会改的是买厚皮包油炸馄饨, 我这次用的是很薄的。通常, 我们用薄的包做馄饨汤用厚的包来炸, 原因是薄的太容易焦。我不得不用2块馄饨皮做一个馄饨, 但看起来还是有点焦。

这个炸馄饨配泰式甜辣椒酱, 完美结合。

 

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

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Radish Cake/萝卜糕

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Radish cake is one of very traditional Chinese new year dishes. It is very easy to make, if you like taro, you can use same  technique to cook taro cake.

Rice flour 1 pound

Corn starch 1/2 pound

Dried shrimp+ dried scallop 1/3 cup

Medium dried mushroom 8 pieces

Chinese sausage 1/2 cup

Chinese preserved pork belly 1/3 cup

Chinese celery 2 cup

Chinese white radish 2.5 pounds

Water 9 cups

Salt 2 tsps

Chicken bouillon 2tsps

white pepper 1/2 tsp

Oil 4 tbsps

Directions:

Wash dried shrimp, scallop and mushroom then soak in water overnight.

Reserved the water for soaking shrimp, scallop and mushroom.

Cut everything really fine.

Peel the radish, then use a shredder to shred the radish. Squeeze the water out of the radish ( preserve the water for later use)

Add total 9 cups of water to the rice flour and corn starch ( including the water from the radish and the water used to soak seafood and mushroom) and stir until all mix well, add 2 tbsps oil to it.

Add 2 tbsps oil to a hot cooking wok, add the meat to it and sauteed for 2 minutes, then add the shrimp, scallop and mushroom and continue to sauteed for 3 minutes, add the Chinese celery, shredded radish and the rest of spices and continue to cook for 3-4 minute.

Slowly add the flour water mixture to the wok, Turn the heat to medium and continuously stir the mixture, it will be very thin at the beginning, then it will get thicker and thicker.

Turn the heat off when there is no visible liquid.

Add the mixture to 3- 8″ greased cake pans, spread the surface evenly.

Steam them over the boiling water for about 40 minutes or until when you stick a toothpick to the center, no white color batter coming out. (the batter has to be clear, not white color)

When you want to eat the radish cake, pan fry thin slice cakes with medium heat for 2 minutes each side. You can use some oyster sauce for dipping. I love to add some hot sauce for dipping.

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粘米粉1磅

玉米淀粉1/2 磅

虾干 + 干贝1/3 杯

中号香菇8朵

中式腊肠1/2 杯

中式腊肉1/3 杯

中芹2杯

白萝卜2.5 磅

水9杯

盐 2 茶勺

鸡粉2茶勺

白胡椒粉1/2 茶勺

油4汤匙

做法:

干虾, 干贝和香菇洗干净后浸泡在水中过夜。

预留浸泡虾, 干贝和香菇的水。

把所有的材料都切的很小粒。

萝卜去皮, 然后用切菜器把萝卜削成丝。把萝卜里的水挤出来预留以后用

在面粉和玉米淀粉里加入9杯水(包括泡虾, 干贝和香菇的水,萝卜挤出来的水一共9杯), 搅拌均匀, 加入2汤匙油。

加2汤匙油到一个炒锅里,加入腊肉和香肠炒2分钟, 然后加入虾, 干贝和香菇继续炒3分钟, 加入中芹, 萝卜丝和其余的调料, 并继续炒3-4 分钟。

慢慢地将粉水混合物加入锅中, 把火调小一点, 不停的搅拌, 开始时会很稀, 然后就会变得越来越稠。

当你看不到水分时就可以关火了。

将调好的浆糊分到 3个 8 “的烤盘里, 均匀地抹平表面。

在滚水里蒸约40分钟或当你把牙签插入萝卜糕的中心, 没有白颜色面糊出来试就可以了。(必须是透明的, 而不是白色的)

当你想吃萝卜糕的时候,在一不沾锅里中火每面煎2分钟就可以吃了。你可以用一些蚝油蘸着吃。我喜欢加一些辣酱蘸。

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