Oxtail Soup/牛尾汤



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



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.



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


1 个红葱头


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


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。


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。


Orange Beef/陈皮牛



Orange juice 8tbsp

Light soy sauce 1.5tbsp

Oyster sauce 1tbsp

Hoisin sauce 1tbsp

Ketchup 1tbsp

Sugar 1.5tbsp

White rice Vinegar 1.5 tbsp

2 small pieces of fresh orange peel


Simmering short ribs 12 oz.

Flour 2tbsp

Corn starch 4 tbsp.

Oil 2tbsp+ 1 cup

1 egg

Salt 1/2tsp

Cooking wine 1.5tbsp


img_1124_mr1481504680851Mix all the ingredients for sauce together.

Add salt and cooking wine to short ribs and marinate for 30-45 minutes

Add 2tbsp flour, half egg and 2tbsp corn starch to the meat and mix well and marinate for another 30 minutes

Add the rest of corn starch and egg to the meat and mix well again then add 2 tbsp oil on the top of the short ribs and marinate it for at least another 30 minutes.

Pour 1 cup of oil to a small frying pan with medium high heat, deep fry the meat for about 2-3 minutes each side.

Bring the sauce to boil in a sauce pan, add a little bit of corn starch water to thicken the sauce a little.

Add the short ribs to the sauce and make sure every piece of meat is wrapped with sauce.


橙汁 8 汤匙

生抽 1.5 汤匙

蚝油 1 汤匙

海鲜酱 1 汤匙

番茄酱 1 汤匙

糖 1.5 汤匙

白米醋 1.5 汤匙

2 小块的新鲜橙皮


雪花牛肉 12 盎司。

面粉 2 汤匙

淀粉 4 汤匙。

油 2 汤匙 + 1 杯

1 个鸡蛋

盐 1/2 茶匙

料酒 1.5 汤匙



加盐和料酒腌牛肉 30-45 分钟。

再在肉里加 2 汤匙面粉,半个鸡蛋和 2 汤匙淀粉拌匀腌 30 分钟。

将剩下的淀粉和鸡蛋加到牛肉里拌好然后再加 2 汤匙油在牛肉里再腌 30 分钟。

小锅中倒1 杯油,油热后大火炸牛肉每面约 2-3 分钟。




Beef with Eggplant Casserole/茄子煲


Eggplant is always one of my favor food. But I don’t really eat very often because if it is not steam in the water, it is usually cooked with a lot of oil. But I just recently learned from 田园时光美食how to cook it delicious but without a lot of oil.

Chinese eggplant 3

Scallion 1

Minced Ginger 1tsp

Minced Garlic 1tbsp

Chili Bamboo a few pieces

Dried mushroom a few pieces

Dried fungus a few pieces

Beef or Chicken breast 4 oz.

Chili bean sauce 1tbsp

Ketchup 1.5tbsps

White pepper powder 1/2tsp

White rice vinegar 2 tbsps

Sugar 1tbsp

Soy sauce 1tbsp

Water ½ cup


Wash dried fungus and mushroom then soak them in water for at least 2 hours. Shred and set aside.

Slice chicken or beef and marinate with salt, chicken powder, cooking wine and little bit of starch.

Rolling cut the eggplants then soak in a big pot of salted cold water for 15-20 minutes.

Drain the water then coat the eggplant with a thin layer of starch.

Heat up one pint of oil in a cooking pan, when the oil is around 170C, deep fry the eggplant in the oil for 1 minute. Divide the eggplant and deep fry them in 2-3 separated times, don’t fry all of them at once, otherwise too much eggplant will bring the oil temperature down and then eggplant will absorb a lot of oil. Also make sure you turn the eggplant to make sure it is cooked.

In the same pan when the oil is not too hot (120C) cook the beef or chicken in the oil until the color of meat turn brown or white around 2-3 minutes. Set aside.

Leave about 3tbsps of oil in the cooking pan and add ginger, garlic and white part of scallion to the pan and stir fry for 1 minute or until it is aromatic.

Add fungus and mushroom and stir fry for another2 minutes

Add chili bean sauce, mix everything together

Add meat and the rest of sauce and mix everything together, then add water and mix again.

Right away pour everything to a casserole pan and continue to cook for about 3-4 minutes.


一直很喜欢吃茄子但因为很多时候要用很多油而让我望而却步。 最近跟 田园时光美食

学了一招没有很多油。 好吃不油!

中國茄子 3条

蔥 1根

姜茸 1 茶匙

蒜茸 1 湯匙




牛肉或雞胸肉4 盎司。

辣豆瓣醬 1 湯匙

番茄醬 1.5湯匙

白胡椒粉 1/2 茶匙

白米醋 2 湯匙

糖 1 湯匙

醬油 1 湯匙



洗干净木耳和蘑菇后泡在水中至少 2 小時。泡软切絲,待用。

雞肉或牛肉切片,用鹽,雞粉、 料酒和一些澱粉醃制。

滾刀切茄子然後浸泡在冷鹽水中 15-20 分鐘。


鍋中加热一品脫油,油大約 170 C时,加入茄子炸 1 分鐘。茄子分2-3 次炸,否則為太多茄子會降低油的溫度造成茄子吸太多的油。

在同一鍋中當油温没有太热时 (大概120 C) 加入牛肉或雞肉直到肉的顏色变褐色或白色大約 2-3 分鐘。撥出备用。

留下3汤勺的油在鍋中加蔥姜、 蒜和葱白炒1 分鐘或直到它香味出来。

加香菇和黑木耳另炒2 分鐘



所有的菜馬上倒入砂鍋中,繼續煮約 3-4 分鐘。

Beef Meatballs with Hoisin Sauce/海鲜酱牛肉丸


Hoisin sauce 2 tablespoons

White rice vinegar 2.5 tablespoons

Soy sauce 1 tablespoon

Sesame oil ½ teaspoon

Minced Ginger 1 teaspoon

Sugar-1 tablespoon

Water 2 tablespoons

Beef Meat balls 8 pieces

Mix all the spice and sauce in a small bowl, and set aside.

Spray a little oil in a small nonstick pan then pan fry meatballs with low heat, add sauce and cook for 3 minutes. You can sprinkle some sesame seeds and scallions.

You can also make your own meatballs and it will be more delicious. I used the beef meat balls I bought from Costco.


海鲜酱 2大勺



芝麻油 ½茶勺

姜末 1茶勺


水2 大勺

牛肉丸 8颗


在一小的不沾锅里喷一点油加入解冻过的肉丸子小火煎一煎后加入酱料煮3分钟就可以了。 可以撒点芝麻和葱花。




Beef Short Ribs with Asparagus/牛仔骨炒芦笋


I love Beef short ribs a little too much recently (no wonder I gained weight!!!!). Today I cooked another beef short ribs dish. It is similar to my onion with beef short ribs I cooked 2 days ago. If you like your asparagus crunchy then cook them in boiling water for one minute then take them out and leave them in ice cool water to cool it down. Then saute with garlic (or other vegetables) and beef short ribs for 2 minutes just like how I cook them with onion.


最近吃牛仔骨有点上瘾了。 今天又煮了一道跟前2天差不多的菜。 今天用了芦笋。 如果你喜欢吃脆脆的芦笋那就在滚水了煮1分钟,马上捞起来放冰水里泡。 然后加蒜头炒2分钟就可以了。


洋葱快炒牛仔骨/Onion With Beef Short Ribs



牛仔骨 375克








小号洋葱 ½颗切丝



洋葱 ½个切丝






再加2大勺的油, 油热后加入洋葱和红葱先炒1-2分钟后加入西芹稍微再炒1 分钟加入1/4茶勺的盐,加入牛仔骨了, 炒匀后浇上1大勺的料酒就可出锅了。


Beef short Rib 375 g

Soy sauce 1 tablespoon

Salt 1/4 teaspoon

Oyster sauce 2 tablespoons

Chicken powder 1/2 teaspoon

Sesame oil 1/2 teaspoon

Cooking Wine 1.5 tablespoon

Garlic 1 clove chopped

½ Small onion sliced


3 stalks of celery shredded

½ Onion shredded

2 red shallots chopped

Beef short ribs cut into small pieces and put all into a large bowl, add cold water and 1 teaspoon of baking soda for 1-2 hours.

Run the ribs under the water until the water is clear and no blood. Drain.

Add the rest of the ingredients in 1 to the ribs and marinade for 1-2 hours. The longer the better flavor.

In a saucepan add 3-4 tablespoons of oil, heat up the oil and stir-fry ribs for 3 minutes. Set ribs aside.

Add 2 more tablespoons of the oil in the same pan, heat up oil again, add the onion and shallot and stir-fry for 1-2 minutes first and then add celery and sauté for 1 more minute add 1/4 teaspoon salt and ribs, then pour 1 tablespoon cooking wine and mix well.


Noodles With Meat Sauce/炸酱面



黄豆酱 3大勺

甜面酱 1.5大勺

水2/3 杯



干面 270克











面条盛在碗里,浇上肉酱, 加红萝卜丝,小黄瓜丝和鸡蛋丝。开吃!


Ground beef ½ pound (80% lean 20% fat)

Soy bean sauce paste 3 tbsps

Sweet sauce 1.5 tbsps

Water 2/3 cup

Sugar 1.5 tbsps

Chicken powder 1 teaspoon

Dry noodles 270 g

Ginger 1 teaspoon

Garlic 1 teaspoon

Shredded Carrot some

Shredded cucumber some

2 eggs

Whisk egg and make 2 thin egg pancakes and cut into shred.

Boil a big pot of water and cook the dry noodles for 4-5 minutes, drain.

Add 3 tablespoons of oil in a pan add ginger, garlic and stir fry until fragrant.

Add ground beef and cook until meat changes color, add soy bean sauce, sweet sauce and mix well.

Add water and sugar and cook about 8 minutes.

Noodles served in a bowl, pour meat sauce, add shredded carrot, cucumber and egg mix everything together. Eat!


豆腐牛/Beef with ToFu


牛肉 10安士/beef 10 Oz.

几片葱/A few pieces of scallion

嫩豆腐1磅/soft Tofu 1lb


耗油/Oyster sauce 1.5 tbsp

生抽/Light Soy sauce 1 tbsp

高汤/Broth ¾ cup

糖/Sugar 1tsp

白胡椒少许/ Little bit of white pepper

鸡粉半小勺/ ½ tsp of chicken powder

料酒1小勺/cooking wine 1tsp

Sliced beef and marinate with little bit of salt, white pepper, cooking wine and 1-2 tbsp of sweet potato starch for at least 30 minutes.

In a hot skillet add 4 tbsp of oil then add beef when the oil is not yet hot and cook until color turns brown and set aside. With the rest of oil in the skillet add white part of scallion, sautéed for 1 minute then add sauce, beef and thin sliced tofu and bring it to boil. Add green part of scallion and a few tbsp. of sweet potatoes water mixture to thicken the sauce a bit, add a few drop of sesame oil.

牛肉切成薄片和一點點鹽、 白胡椒粉、 料酒,1-2 湯匙的紅薯澱粉醃至少 30 分鐘。

熱锅中加 4 湯匙油加牛肉炒到顏色变為棕色,待用。剩油在鍋中加入葱白炒1 分鐘然後添加酱汁、 牛肉和豆腐片煮开。加蔥綠色部分和幾湯匙的水淀粉勾芡醬汁,加幾滴麻油。


Ox Tripe In Hot Oil Sauce/红油百叶


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


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.