Braised Beef Feet Salad/卤牛脚沙拉

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About 4 servings, $2.5 per serving

I had never tried beef feet before. One day I saw someone posted a picture of beef feet, and she said it was pretty good. I had always wanted to try beef feet because there are many supermarkets in my neighborhood that sell it. Last weekend I went to a super market and bought 3 pounds of beef feet. Here is how I cook it.

Here is the link how to braise it: https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

Sauce:

Dark soy sauce 1tbsp

Light soy sauce 1tbsp

Water 6 tbsps

Shallot oil 1tsp

Sugar 1tsp

Minced garlic 1 clove

Scallion 1tbsp

Cilantro 2 tbsps

Hot oil 1tsp

Red chili pepper 1/2 tsp

Mix everything for sauce together

After I braise the beef feet, let cool for a hour or so. Cut the meat off the bone. ( I also braised one piece of beef shank). Keep the meat in the fridge over night. The next day cut the beef feet into smaller pieces, and the shank thin slices. Add the sauce to it, it is a cold dish if you eat it this way. If you like to eat them hot, then you don’t need any more sauce. I also added a few pieces of baby cucumber to it to get the different texture to this dish.

Beef feet have a lot of collagen because of all the hamstring, it is very good for skin, so It is my new favorite now.

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我以前从没试过牛蹄。有一天, 我看到有人张贴了一张煮牛蹄的照片, 她还说这个相当不错。我其实也一直想尝尝牛蹄的味道因为我家附近有很多超市都有卖。上个周末, 我去买了3磅牛蹄回家。

下面是链接如何卤它: https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

凉拌酱:

老抽1汤匙

生抽1汤匙

水6汤匙

葱油1茶匙

糖1茶匙

蒜茸1粒

葱1汤匙

香菜2汤匙

热油1茶匙

红辣椒油1/2 茶匙

把所有的调料混合在一起

在我卤好牛肉后, 放凉一小时左右。把肉从骨头上切下来。(我也卤了一条牛肉腱)。把肉放在冰箱里过夜。第二天把牛蹄切成小块, 牛腱薄切片。把调味汁浇上去就好了,这么吃这是一个冷盘。如果你喜欢吃热的, 那么你就不需要加调味汁了。我还加了一些小黄瓜来调一下不同的口感。

牛蹄有很多的胶原蛋白, 因为它有很多筋, 是美肤圣品, 现在它是我的新欢。

Thin Noodle Soup/面线糊

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This thin noodles soup has been my all time favorite. I had posted something similar before, but I did some changes to make it even better this time.

I braised the meat before hand. I used pork intestine, two different part of beef trips. Here is the recipe for braise meat:

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

Here is the recipe how to make this noodles soup dish:

https://caiqinchen.com/2016/12/06/thin-noodles-soup%e5%8f%8c%e8%82%9a%e9%9d%a2%e7%ba%bf/

Basically I braised the meat first, then added some of the sauce used to braise the meat to the broth ( you can use any kind of broth or even just water). Precooked the thin noodles in a separated cooking pan, then added to the soup. I thickened my soup using water chestnut starch this time because it keeps the soup thick even if I heat it up the next day. Simply delicious!!!

我之前也煮过类似的面糊,我超级喜欢吃。 这次我改了一点点的做法让面糊更好吃。

我事先先把肉都卤过了。 我用了猪大肠,牛百叶,还有牛肚。做法看接连:

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

这里是煮面的接连

https://caiqinchen.com/2016/12/06/thin-noodles-soup%e5%8f%8c%e8%82%9a%e9%9d%a2%e7%ba%bf/

我把要用的肉都事先卤过。 加一点卤肉的汤汁到肉汤里(你可以用自己喜欢的肉汤,用水也可以)。 面线在另外的锅里煮熟后加到肉汤里。我这次用马蹄粉勾芡因为用马蹄粉勾芡的汤就算第二天再回锅热一次吃还是很粘稠。总之就是很好吃就对了。

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Oxtail Borsch Soup/罗宋汤

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5 servings $1.85 per serving

Oxtail 1.5 pounds

Green cabbage 10 oz.

Beet 15 oz.

Carrot 6oz.

Garlic 2 cloves

2 small size Red skin potatoes

Tomato sauce 8 oz.

One small size Onion

Cut potatoes small cubes. Cut rest of vegetables thin shreds.

Cook oxtail with 6 cups of water in a pressure cooker for 5 minutes. (if you don’t have pressure cooker, then cook on the stove for at least 30 minutes. Adjust the time to your own preferences. Some people want their meat very tender, some don’t)

Add 2tbsps cooking oil in a skillet, sauté the vegetable except potato for 5 minutes or until tender, season with ½ tsp salt.

Add the vegetables and tomato sauce to the oxtail broth and bring to boil, reduce the heat to medium low and continue to cook for 15 minutes.

Add potatoes to the soup and continue to cook for another 15 to 20 minutes depend on how tender do you want the vegetables to be. Season your soup with some more salt and black pepper.

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牛尾1.5 镑

包菜10盎司。

甜菜15盎司。

胡萝卜6盎司。

大蒜2粒

2个小红皮土豆

番茄酱8盎司。

一个小洋葱

土豆切粗粒。把剩下的蔬菜切成丝。

加6杯水在压力锅里煮牛尾5分钟。(如果你没有压力锅, 那么在炉子上煮至少30分钟。根据自己的喜好调整时间。有些人喜欢肉很烂, 有些人不喜欢烂)

在煎锅中加入2汤匙 烹调油,除马铃薯以外的蔬菜炒5分钟或直到软, 加½茶匙盐调味。

把蔬菜和番茄酱加到牛尾汤里, 煮开, 把火调到中小火, 继续煮15分钟。

把土豆加到汤里, 再继续煮15到20分钟, 取决于你想要蔬菜煮到多烂。加多一点盐和黑胡椒调味。

 

Noodles Soup/汤面

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It is about 3 servings and $5.5 per serving.

Pork bone 3 pounds

Beef neck bone 3 pounds

Shanghai thin noodle 16 oz.

Shrimp 9 pieces

Fish balls 9 pieces

Scallion 3 tbsps

Spinach some (optional)

Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.

Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.

Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.

If you like vegetable in your noodle, precook it in boiling water too.

Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.

Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.

I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.

WeChat Image_20180318143914

猪骨3磅

牛颈骨3磅

上海细面条16盎司。

虾9只

鱼丸9只

葱3汤匙

菠菜一些 (可选)

将骨头在冷水中煮到沸, 把火关掉然后在自来水下冲洗干净。

把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。

在滚水里煮面条大概5分钟或直到您喜欢的软度。用水冲洗面条 30秒。

如果你喜欢在你的面条里加蔬菜,事先放滚水里滚一下。

把汤里的骨头和肉都扔掉。我把我的虾和鱼丸在我的汤里先煮熟了。按你的口味在汤里加少量的白胡椒粉和鱼露。

把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。

我的汤熬煮了4个小时变成了奶白色的浓汤了,因为我是开最小的火煮所以也没有什么蒸发。 但是吃之前最好要滤一下那个油。

Rib-eye Cap Steak/牛脊肉排

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3 servings and $13 per serving.

I’ve been in love with steak recently. Yesterday I went to Costco and bought 4 pieces pf rib-eye cap steak. It was so good that I didn’t even realize I was eating too much, I am so full now. For a good steak like rib-eye cap steak, don’t use too many spices to marinate it because we want to taste the real beef flavor not the spices. It is so good, and I don’t have words to describe it. This part of meat has more fat then other kind of steak, so it literally melts in my mouth. Um Um Um…

3 pieces rib-eye cap steak

Half big size onion (thin sliced)

4 oz. mushroom (sliced)

Preheat oven to 325F

Sprinkle some kosher salt and fresh grounded pepper to both sides of steaks.

Sizzling the steaks on a hot pan about 3 minutes each side.

Cook the steak in the preheated oven for about 18-20 minutes for medium rare.

Take the steak out of the oven and let rest for 10-15 minutes.

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Used 2tbsps oil from searing the steak in the pan to sauté the onion for 2-3 minutes or until onion are tender and turned clear color, add the mushroom and continue to sauté for 2 minutes. Add salt and black pepper to the taste.

Add ¼ cup water or broth and continue to cook with cover on for 2-3 more minutes.

Add 3 tbsps half and half to the onion mushroom and mix well and cook for another minute.

Cut the string off the steak, place the steak on a plate, pour some onion mushroom on top of it and serve it with your favor salad or any other side dishes.

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I made Honey mustard salad dressing for my salad tonight, I didn’t know it is so good so I didn’t take a picture of it. But here is the recipe.

9 tbsps olive oil

Honey 2-3 tbsps

Dijon mustard 2tbsps

Lemon juice from ½ large lemon

Salt and pepper to the taste

Add everything together then use a whisk to mix until everything comes together.

我最近很爱吃牛排。昨天我去了好市多买了4块肋眼帽牛排。真的是太好吃了,我甚至没有意识到我吃得太多, 太撑了。对于像肋眼帽牛排这样的好牛排, 不要用太多的香料来腌, 因为我们要尝真正的牛肉味而不是香料。这部分牛肉有比较多的脂肪, 吃的时候感觉简直就是要融化在我的嘴里。

3块肋眼帽牛排

半个大洋葱 (薄片)

4盎司蘑菇 (切片)

烤箱预热至325F

在牛排两边洒上一些海盐和新鲜的黑胡椒粉。

在热锅里煎每边3分钟。

在预热的烤箱里烤牛排约18-20 分钟, 中等生熟。

把牛排从烤箱里拿出来, 让它回汁10-15 分钟。

加2大汤匙油在锅中将洋葱炒2-3 分钟, 或直到洋葱变软,变色, 加入蘑菇, 继续炒2分钟。加入一点盐和黑胡椒。

加入¼杯水或肉汤, 盖盖子继续煮2-3 分钟。

在洋葱蘑菇里加3汤匙咖啡奶, 拌匀, 再煮一分钟。

把绑牛排的线剪下来, 把牛排放在盘子上, 倒上一些洋葱蘑菇放在上面, 用你喜欢的沙拉或其他的菜肴来搭配。

今晚我做了蜂蜜芥末沙拉酱配我的沙拉, 我不知道它这么好吃所以我没有拍它的图片。但食谱在这。

9汤匙橄榄油

蜂蜜2-3 汤匙

第戎芥末2汤匙

½大柠檬的柠檬汁

盐和胡椒适量

把所有的东西加在一起, 然后搅拌到所有东西融合在一起。

第二天吃的牛肉沙拉/Steak salad the next day。

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Chuck Short Ribs with Onion/洋葱牛排

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Chuck short ribs 1/2 pound

1/2 Small size onion( shredded)

A few thin slices bell pepper for color

Sauce:

1.5tbsps light soy sauce

1tbsp dark soy sauce

6tbsps water

1tbsp hoisin sauce

1.5 tbsp honey

1/3tsp white pepper

1/3 tsp chicken bouillon

 

Mix all the ingredients for sauce together.

Cut short ribs into thumb size dices, then add half of the sauce to it and marinate for 2-3 hours.

Deep fry the short ribs in 170C degree oil for about 60 seconds ( adjust the time depend on your own preference).

Leave 2tbsps oil in the pan and sauteed the onion for about 2  minutes, add the bell pepper, short ribs and saute with additional 2 tbsps water to it. Combine well and cook for 30 more seconds and ready to serve.

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牛短肋骨1/2 磅

1/2 个小洋葱 (切丝)

彩色甜椒丝一点(点缀)

酱汁:

1.5汤匙 味极鲜

1汤匙 老抽

6汤匙 水

1汤匙海鲜酱

1.5 汤匙蜂蜜

1/3 茶匙白胡椒粉

1/3 茶匙鸡精

把调味汁的配料混合在一起。

将短肋骨切成拇指指甲大小的丁, 然后加入一半的调味汁腌2-3 小时。

在170C 度的油里炸约60秒 (调整时间取决于你自己的喜好)。

剩2汤匙的油放在锅里, 加洋葱炒约2分钟, 加入甜椒, 短排骨, 再加2汤匙水再炒30秒混合好 就可以吃了。

 

Meatballs With Hoisin Sauce/海鲜酱肉丸子

It is the time of year for my company’s annual potluck party. I was requested by my dear coworkers to make my signature dish: meatballs. It is a simple dish, yet delicious. This time I used 2/3 pork and 1/3 beef. I made 94 meatballs so I decided to deep fry them instead of pan fry like last year. It turned out deep fry is much faster and also the meatballs won’t break apart. I did change the recipe a little bit this time, for example I added the water chestnut instead of dried mushroom, after I finish rolling the balls, I wrap them with a thin layer of corn starch on the surface. According to my coworkers, they were good! I do believe them because at the end of the party, there was not single piece left.

https://caiqinchen.com/2016/11/25/meat-balls-with-hoision-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%b8/

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又是一年一度我工作的公司的聚餐时间。我亲爱的同事们要求我做我的招牌菜: 肉丸子。这是一个简单但美味的菜, 。这次我用了2/3 猪肉和1/3 牛肉混合起来做。我做了94个肉丸子, 所以我决定用油炸, 而不是像去年的煎。结果 油炸要快得多, 肉丸也不会裂开。这一次我改变了食谱一点点, 例如, 我加入了荸荠, 而不是香菇, 在我完成全部肉丸子后, 我包裹一层薄薄的玉米淀粉在表面。据我的同事说很好吃!我相信他们, 因为在聚餐结束之前就一颗不剩了。

https://caiqinchen.com/2016/11/25/meat-balls-with-hoision-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%b8/

Chili/辣味牛肉豆

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This is my first time cooking chili. I only had chili twice before that, the first time was when I just came to the United States and I believe that was from a fast food restaurant. It was way too salty for me and I thought that’s how it supposed to taste like, therefore it never came to my mind to try it again.

2 weeks ago I went to Florida visiting my best friends and one of my friends cooked me chili and it was so delicious. I decided to cook it myself when I came back. I checked out recipes online and there were so many versions of it, some use so many spices, and others make it so complicated. I finally decided to come up with my own version of chili. I used the most common ingredients and used slow cooker to cook it. (I was originally thinking just cook it in a pot for one hour). It turned out awesome! Love it!

I wash and drain the bean because I don’t want too much salt in my food.  I feel the sour cream is a MUST for this dish. My mother doesn’t like it spicy so I am not using too much of spicy spice. You don’t have to buy the short rib to make your own ground beef, you can use any ground beef you like.

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Beef chuck short ribs 20 oz. Ground

Beef broth 1-1.5 cups

Onion ½ Diced

Garlic 1 clove Minced

Green pepper ½ Diced

Shallot 2 Diced

Diced tomato 1 can 14.5 oz.

Small red bean 1 can 15.5 oz.

Black bean 1 can 15.5 oz.

Tomato sauce 16oz.

Cumin 2 tsps.

Dried oregano 2 tsps.

Chili powder 2 tsps.

Black pepper 1/3tsp

In a skillet add 1 tbsp. oil and sauté onion and garlic for a few minutes or until soften, pour them to a slow cooker.

Brown beef in the same skillet until golden brown, drain then pour to the slow cooker.

Add the rest of ingredients to the slow cooker and mix well.

Cook the chili in the slow cooker for 5 hours.  Add salt and pepper to your taste if needed. I didn’t add any because that was perfect for me already.

Garnish it with sour cream, scallion and cheddar cheese.

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这是我第一次煮辣味牛肉豆。我在这之前只吃过两次, 第一次是在我刚来美国的时候, 我相信那是从一家快餐店买的。我觉的太咸了, 我以为它就是应该是这个味道, 所以我再也不想再试了。

2周前, 我去佛罗里达看望我最好的朋友, 我的朋友给我做了这道德州的特色菜,我朋友煮出来的味道非常棒。当我回纽约后, 我决定要自己煮一煮。我查了网上的食谱, 有很多的版本, 有些使用很多的香料, 还有一些煮法非常之复杂。我最终决定按我自己的想法煮。我用了最常用的配料 用慢炖锅煮。(我本来想把它放在普通的锅里煮一小时)。结果真棒!我发现我现在爱上它了!

豆子要洗干净沥干,因为我不想吃太多的盐。 我觉得这道菜必须要有酸奶油。我妈妈不喜欢辣, 所以我没有用太多的辣香料。你不必要买短肋, 用自己喜欢的牛肉部位绞的肉末就好了。

牛肉短肋20盎司搅碎

牛肉汤 1-1.5 杯

洋葱1/2个

蒜1个

青椒1/2个

红葱头2个

西红柿丁1罐14.5 盎司

小红豆1罐15.5 盎司

黑豆1罐15.5 盎司

番茄酱16盎司

孜然 2 茶勺

干牛至 2茶勺

辣椒粉2茶勺

黑椒1/3茶勺

在煎锅里加1汤匙油, 炒洋葱和大蒜几分钟 或直到软化, 倒在一个慢炖锅里。

在同一个煎锅里炒牛肉, 直到变色, 把油篦掉后 倒入慢炖锅。

把剩下的配料加到慢炖锅里, 拌匀。

在慢炖锅里煮5小时。 如果需要的话, 可以按你的口味加盐和胡椒。我没有再加任何调味料因为我觉的味道很对味了。

加一点酸奶油、葱和切达干酪装饰。

Oxtail Soup/牛尾汤

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Ox tail 550g

Water 5 cups

Small size carrot 1

Roma tomato 2

Celery 1 stalk

Large size potato 1

Corn 1

Small size yellow onion ½

Rosemary 1 spring

Bay leaves 2 pieces

Cut all vegetables into small chunks.

Blanch the ox tail in boiling water for 2 minutes, and then wash them with some water.

Bring the 5 cups water to boil.

Add everything to the slow cooker and cook for 9 hours. (Ox tail I only cooked for 6.5 hours). Only need to add some salt and black pepper to your taste at the end. I tried the soup before adding the salt and pepper; it was so sweet with all the vegetable flavors.

You can eat the ox tail soup by itself, or with rice or noodles. They are all good. I cooked some penne Rigate and added it to the soup today, SUPER yummy!!! When you have some vegetables that you don’t know what you can do with them, this is the dish for you to use all of them. You can use pressure cooker to cook it, but believe me the flavor and the texture will be very different. The oxtail is still very flavorful after 9 hours of slow cooking, and the vegetable and meat are both tender and sweet. Winter time is coming, so let’s cook soup.

Beef Soup with Barley/牛肉薏仁汤

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I prefer chuck steak for soup because it is not totally lean; I don’t like dry meat. Barley needs more time to cook so I cooked it in pressure cooker first. I could have soaked barley in water the night before to shorten the cooking time but I forgot to do so until I started cooking my soup, so I had to cook it in pressure cooker until it was ready to eat.

Beef chuck steak 1 pound

Medium size potato 1

Medium size carrot ½

Large size yellow onion ½

Celery 2 stalks

Barley ½ cup

1 shallot

Fresh parsley to garnish, optional

Minced garlic 2 cloves

Portobello Mushroom 1

Beef broth 60 oz.

Rosemary 1tbsp

Thyme 1tsp

 

Cut the beef into cubes

Dice all the vegetables

Precook barley in a pressure cooker for 15 minutes

Blanch the beef in boiling water for 2-3 minutes, drain then set aside.

Heat up 2 tbsps. oil in a cooking pan then add onion, garlic and shallot and sauté for 2 minutes

Add the rest vegetables except mushroom and 2 pinches of salt and continue to cook for 4 minutes or until the vegetables are tender

Add broth,beef and herbs to the vegetables and bring the soup to boil, then turn the heat to medium low heat and continue to cook for 35 minutes.

Add the mushroom and cooked barley to the soup and turn the heat to high and continue to cook for 10 minutes.

Add some more salt and black pepper to your taste. Garnish the soup with some parsley.

 

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牛肩胛肉 1 磅

中等大小土豆 1个

中等大小的胡萝卜 ½ 条

黄洋葱 ½ 个

2 根西芹

薏仁半杯

1 个红葱头

新鲜的欧芹来装饰(可不要)

蒜茸 2 瓣

波多贝罗蘑菇 1 个

牛肉汤 60 盎司

迷迭香 1 汤匙

百里香 1 茶匙

 

牛肉切成 小块

所有的蔬菜切成丁

先在高压锅里煮薏仁15 分钟

滚水中焯煮牛肉2-3 分钟,篦干待用。

锅中热2 大勺油加洋葱、 大蒜、 红葱 炒 2 分钟

除了蘑菇以外加其他蔬菜和 一点盐在锅里,继续煮 4 分钟,或直到蔬菜变软

肉汤,牛肉和香草加到蔬菜里煮沸,然后转中小火继续煮 35 分钟。

在汤里加蘑菇和熟薏仁转大火继续煮 10 分钟。

加一些盐和黑胡椒粉。加一些欧芹装饰。

我更喜欢用牛肩胛肉煮汤,因为它不是全瘦的; 我不喜欢肉干干柴柴的。薏仁需要更多的时间来煮,所以我用了高压锅。我其实可以前一天晚上先泡泡,但直到我开始煮汤了才记起来我忘了泡薏仁。