鸡蛋2个

地瓜粉 ½杯

水3/4杯

野葱花 1.5-2杯

鸡粉1/4茶勺

盐1/4茶勺

虾茸 1/3杯

肉末 1/3杯

把所有的材料混合一起搅拌成稀糊。

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。

我有另外一个煎饼的食谱。 这个外面比较酥因为是用地瓜粉做的。用面粉做的就比较软。 看你喜欢哪一个。 但是很重要的材料是野葱，如果没有也可以用普通的葱花，当然味道就很不一样了。

2 eggs

Potato starch ½ Cup

3/4 cup of water

Wild chives 1.5-2 cups

1/4 teaspoon chicken powder

Salt 1/4 teaspoon

1/3 cup minced shrimp

1/3 cup ground meat

Mix all the ingredients together

Add one tablespoon of oil in a non-stick pan then pour 1/3 batter to the pan, pan fry each side about 4-5 minutes with medium high heat or until it is golden brown.

I have another recipe for pancake that is similar to this one. By using potato starch this one is crispier. And the other one is softer because it is made of flour.  The most important ingredient here is the wild chives, you can use regular scallion, then the favor will not be this good.

 

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.

 

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.

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。

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.

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。

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.