Roast Pork Sandwich/叉烧三明治

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2 servings $1.75 per serving.

I made roast pork last week again, so I ate plain roast pork, then roast pork fried rice, roast pork steam buns. After all that I still had one small piece left, I was thinking to make something different, but it wasn’t big enough for the things I wanted to make. Just when I was thinking so hard, I saw a Vietnamese menu on my table, OK I decided to make a sandwich. So this sandwich is a combination of Vietnamese, Chinese and American.

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Roast pork 1 piece

Turkey breast 12 pices

1/2 avocado

Cilantro a few pieces

Sweet and sour carrot and white radish 8 pieces

Mayo sauce 4 tbsps.

2 rolls

Thin slice roast pork and heat it up in a skillet for 30 seconds.

thin slice avocado.

Slice open the rolls and lightly toast.

spread the mayo sauce on one side of the rolls, then add up the rest of ingredients.

Cut the rolls in halves.

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Zucchini bread/西葫芦面包

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15 servings 35 cents per serving

I had so many ripe bananas at home and I didn’t feel like to eat, so I decided to make a banana bread. But a few days ago I saw a good recipe for zucchini bread I also wanted to make too. I couldn’t decided which one to make so I made them both but in one bundt pan. 2 in 1. Great idea!!!When you pour the batter to the pan make sure you pour them together but in different sides, don’t mix them.

The zucchini bread original recipe is here:

https://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Here is the link for banana walnut bread:

https://caiqinchen.com/2015/02/08/banana-bread%e9%a6%99%e8%95%89%e9%9d%a2%e5%8c%85/

I made change to the sugar, since I made 2 in 1, I do recommend to double the glaze if you make a big one like mine. This glaze tastes so good so I am willing to gain weight for it.

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1 cup finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 cup cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instruction

 

  • In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  • In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  • Add dry ingredients to zucchini mixture; stir just until combined.
  • Spoon batter into greased bread pan
  • Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  • Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  • Once cool, combine ingredients for glaze and drizzle over bread.

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Zucchini Bread

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Banana with walnut bread

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Christmas Bread/圣诞面包

It is time for Christmas bread again. Same recipe for bread as I use all the time, just fellow the below link on how to make a snow flake or Christmas tree. So much fun especially if you have little children at home. You can make it sweet or savory, it it totally up to you. I used ham, cheese, ketchup and some scallion today. I used half of the dough to make this tree (I made 5 ham burger buns with the other half). Just roll the dough into a rectangle then cut in half like the picture shown below, then twist them a little bit you will have 2 triangles. Add what ever you like to the first one, then cover it with second one, seal the edges. viola!!!

Christmas Tree/圣诞树

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Bread recipe ( I prefer my own bread recipe):

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

Direction on how to make a tree:

 

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wreath/花冠

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Snow Flake/雪花

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Roast Pork Steam Buns/叉烧包

I am recently crazy about steam buns, always in the mood for more. Last time I made cabbage with ground pork steam bun, it was really good, but still for someone who loves meat so much, that wasn’t good enough. I was so much in the mood for roast pork steam buns. So here we go…. I made my own roast pork today to make my steam buns. Can I say it is so good and much better than store bought? Lol…

Today’s Chinese taboo story is about pear. Chinese don’t like to share pear with love ones because share Pear in Chinese has the same pronunciation as separation. Because we don’t want to be separated from our love ones so we don’t share pears.

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Here is the recipe for my roast pork steam buns:

Soy sauce 2tbsps

Oyster sauce 2tbsps

Sugar 1tbsp

Water ½ cup

Scallion 4 whole pieces

Roast pork 400g

 

Dice roast pork, thinly chop scallion.

Add 1 tbsp oil to a sauté pan and heat it up a little then add white part of scallion and sauté for a minute.

Add water, soy sauce,sugar and oyster sauce then bring it to boil, thicken it up by adding some starch water.

Add roast pork and green part of scallion and mix well. (Don’t continue to cook)

Here is the link for roast pork: https://caiqinchen.com/2014/10/29/328/

Here is the link for the dough: https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

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酱油2汤匙

蚝油2汤匙

糖1汤匙

水½杯

葱4条

叉烧400克

 

叉烧切丁, 葱切成葱花。

将1汤匙油加到炒锅中, 再加热少许, 然后加入葱白 炒一分钟。

加入水, 酱油, 糖和蚝油, 然后把它煮开 加一些淀粉水勾芡。

加入叉烧和葱花部 拌匀。(不要继续煮)

叉烧链接: https://caiqinchen.com/2014/10/29/328/

包子皮看链接: https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

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Steam Buns/包子

I Love steam buns so much that I had tried so many times in the past to make them myself, but there was always something missing and I didn’t know why. Recently I’ve tried different recipes and asked people so many questions, and today I made my best steam buns ever. Here is my recipe, hope you will like it too.

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All-purpose flour 500g

Water 270g

Sugar 1tbsp

Rapid rise instant yeast 5g

 

Pork filling:

Pork belly 430g

Light soy sauce 1.5 tbsps.

Dark soy sauce 2 tbsps.

Cooking wine 1tbsp

Chicken bouillon 1/2tsp

Scallion ½ cup (finely chopped)

Mix everything together and marinate for a couple of hours.

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Beef and cabbage filling:

Ground beef 70g

Cabbage 150g (finely shredded)

Carrot 2tbsps. (finely shredded)

Chinese Dried mushroom a few pieces

Salt 1/3 tsp

Chicken bouillon ¼ tsp

Sesame oil 1 tsp

Chinese vermicelli 10g

Soak the dried mushroom in water until soften. All vegetables need to be finely shredded, thin and short. Bring some water to boil, and cook cabbage in the boiling water for a minute. Also cook the vermicelli in boiling water for 15 seconds, then cut them really short. Squeeze all the water out of cabbage, and then mix with the rest of ingredients.

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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 7 minutes.

After the bean is cooled, pour 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.

You can do the same for the bean with green tea powder filling, only you need to an additional ingredient of 1tbsp of green tea powder that is mixed with 2 tbsps. of water, mix it with the rest ingredients.

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Direction:

Mix all the ingredients for Bun dough together in a bread machine and turn the dough cycle on. It will mix for 20 minutes, I only let it seat for another 35 minutes in the machine( dough cycle is 90 minutes).

Once it is twice in size, it is good. The time will vary depend on the weather temperature.  If you don’t have a bread machine at home, you can use a mixer to mix the dough for 15 minutes, then let it rise in room temperature until it is twice in size. If you have none of them, you still have your hands, use your own hands to knead the dough until it is smooth (I think it should be about 15 minutes too)

Once the dough is twice in size, take it out of the bread machine, knead it by hand for another 5 minutes (you can use machine to do it too). Cut the dough into 10 to 12 even pieces, use a dump cloth or wet kitchen towel to cover them up,  take one piece of the dough, use a rolling pin to roll it out to a big flat round piece that is thin on the edge but thick in the center.

Place a spoonful of fillings in the center of dough wrapper. Use one hand’s thumb to secure it with your thumb pressing the filling lightly.

Use another hand, with your thumb and first index finger to pull up a little portion of the side of the dough. Fold and pleat evenly all the way as you go anticlockwise until you reach the end, enclose the bun. You’ll get a nice swirl pattern. You will need some practices to get to the perfect sharp, but it is not really that hard. I usually do Pleat for savory buns and smooth round surface for the sweet ones.

Once you finish pleating them, cut some parchment paper and seat them on top of the paper. Put them inside the bamboo steamer, let them seat for another 15 minutes, they will grow bigger again.

Bring some water to boil, steam them for 15 minutes.

DON’T OPEN THE LID OF THE STEAMER!!! Wait 5-10 minutes. If you open the lid right after you turn the heat off, the bun will shrink because of the colder air outside the steamer will heat the hot steaming buns.

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Cheesy Bacon Bread/培根芝士面包

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I made more bread last night, and they are still very moist and soft today. So yummy!

This time I only changed the topping. I add Ketchup, Mayo, bacon, cheese and scallion on the top of the bread. I also made the red bean paste and red Lentils with green tea powder paste. The smell was so incredible, While it was still in the oven, my home was already full of the delicious flavor.

It is the same recipe I used over and over again.

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

Red bean paste dough:

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 7 minutes.

After the bean is cooled, pour 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.

You can do the same for the red Lentils with green tea powder paste, only you need to a the additional ingredient of 1tbsp of green tea powder that is mixed with 2 tbsps of water.

 

一样的食谱, 昨天也做了咸的面包。 上面加了番茄酱,培根,蛋黄酱, 芝士还有点葱。 其他两种是红豆和无皮绿豆加了绿茶粉的口味。 烤的时候家里香气四溢。 真的是好吃到飞起。 昨天做的今天吃还是很软,这个食谱真的好。

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

红豆馅:
红豆225克
水2杯
糖250克
植物油45克
糯米粉 15克+ 3汤匙 水 (拌匀)
盐1/3 茶匙
红豆浸泡在水里过夜。
红豆和水在高压锅里煮饭的那一档煮7分钟。
豆冷却后, 倒入搅拌机搅拌至顺滑。
在锅里倒入豆糊煮到没有水汽为止, 大约20-30 分钟。当它煮好了以后, 豆糊就会抱在一起成为一大团并且不会再黏附到锅的边缘。
你可以用同样的方法做绿茶味的, 只是你需要加1汤匙的绿茶粉和2汤匙水搅拌好的混合物。

 

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Blue Berry Banana Bread/蓝莓香蕉面包

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Ingredients

  • ½ cup (1 stick) butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour

Instructions

  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until toothpick inserted into center comes out clean.

If you like the top to be crunchy, sprinkle some granulated sugar on the top before baking.

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Just for fun I used the muffin tin to make some little individual ones too. The top is very crunchy because I sprinkled some granulated sugar.

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成分

  • ½杯 (1 条) 黄油, 软化
  • 2/3 杯砂糖
  • 2个蛋
  • 3条熟香蕉, 捣烂
  • 2杯面粉
  • 1茶匙小苏打
  • ½茶匙盐
  • 1½杯新鲜蓝莓(放1汤匙面粉拌一下)

 

做法:

  1. 预热烤箱至375F 度。用喷雾油喷两个9×5 面包烤盘。
  2. 在一个大碗里搅拌黄油和糖直到蓬松。
  3. 将鸡蛋加入砂糖混合物中, 搅拌至混合。加入捣烂的香蕉拌匀。
  4. 过筛所有干配料: 面粉、小苏打和盐。慢慢地在香蕉混合物中加入过筛的干配料, 拌匀, 直到面粉混合均匀。不要过度搅拌!加入面粉拌过的蓝莓再稍微拌一下。
  5. 将面糊倒入准备好的面包盘中, 在375F 的烤炉中烘烤15分钟。将火力降低到 350F, 再烘烤30分钟, 直到插入牙签出来是干净的。

如果你喜欢顶部是脆的, 烘烤前洒一些砂糖在上面。

Pull Pork Burger/肉丝汉堡

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Ingredients

Pulled pork:

  • 4 pounds pork shoulder roast
  • 1 cup barbeque sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon yellow mustard
  • 1/3 tsp salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 2 springs rosemary
  • 12 hamburger buns, split

Cole Slaw:

  • ¼ head green cabbage, finely shredded
  • ¼ head red cabbage, finely shredded
  • 1 small carrot, finely shredded
  • 6 tbsps mayonnaise
  • 2 tbsps cider vinegar
  • 1tbsp sugar
  • Salt and freshly ground black pepper to the taste

Mix everything together and mix well. If you like me who doesn’t like raw cabbage, cook the cabbages in the boiling water for 2 minutes, then drop them into ice water. Make sure you squeeze all the water out of the vegetable before you mix it with other ingredients.

Here is the link for the burger buns:

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

Pull Pork:

  1. Place the onion on the bottom of the slow cooker, then place the pork roast on top of it.
  2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth in a large bowl. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, salt, garlic, and rosemary. Mix everything well then pour the sauce to the pork.  Cover and cook on medium until the roast shreds easily with a fork, 7 to 8 hours. It may seem too little sauce at the beginning, but the sauce will become more and more after cooking.
  3. Remove the roast from the slow cooker, and shred the meat using two forks. Get the juice into a blender and blend it until smooth, then pour it to a saucepan and cook with medium heat to thicken it up.
  4. Spoon pork on to the buns and top with some cole slaw.

The left over BBQ sauce is so yummy, I store it for burger or sandwich later.

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猪肉丝:

4磅猪肩膀肉

1杯烧烤酱

1/2 杯苹果醋

1/2 杯鸡汤

2汤匙红糖

1汤匙黄芥末

1/3 茶匙盐

1汤匙伍斯特汁(牛排酱汁)

1汤匙辣椒粉

1特大洋葱, 切碎

2瓣大蒜, 切碎

2小条迷迭香

12个汉堡包

 

把洋葱放在慢炖锅的底部, 然后把烤猪肉放在上面。

倒入烧烤酱, 苹果醋, 鸡汤在一个大碗里。搅拌入红糖, 黄色芥末, 伍斯特酱, 辣椒粉, 盐, 大蒜, 和迷迭香。把酱料都拌匀后倒入放了猪肉的慢煮锅里。盖上盖子煮到用叉子容易就可以把肉弄碎, 7 到8小时。在刚开始煮的时候, 酱汁看起来可能太少, 但是开煮后酱汁会变得越来越多。

从慢炖锅里取出烤肉, 用两个叉子把肉弄碎。把酱汁倒入搅拌机中, 搅拌至光滑, 然后倒在平底锅上, 用中火煮, 使其变稠。

夹一些猪肉放在包子上再加一些卷心菜就可以开吃了。

剩下的烧烤酱, 我会用瓶子装起来以后吃汉堡或三明治的时候再用。

 

高丽菜沙拉:

¼颗白高丽菜, 切碎

¼颗红高丽菜, 切碎

1个小胡萝卜, 切碎

6汤匙蛋黄酱

2汤匙苹果醋

1大勺糖

盐和新鲜黑胡椒粉少量调味

把所有东西混合在一起, 拌匀。如果你像我不喜欢吃生高丽菜, 把菜放在沸水中煮2分钟, 然后把它们放进冰水中。在你把蔬菜和其他配料混合之前, 一定要把所有的水都挤出来。

以下是汉堡包子的链接:

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

 

Pizza/披萨饼

According to my parents this pizza is much better than store bought. My father couldn’t stop telling me how good it was. I started it from scratch, the crust is crispy outside and still a little chewy inside. Simply delicious!!!!

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Ingredients

1 1/2 cups warm water (105-110 degrees)

1 tablespoon active dry yeast

1.5 tablespoon sugar

1 teaspoon salt

1 tablespoon olive oil

3 1/2 cups all-purpose flour

Nonstick cooking spray

Pizza sauce:

8 oz. tomato sauce

1 tablespoon sugar

4 cloves garlic (minced)

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Instructions

Sauce:

Mix all the pizza sauce ingredients in a small sauce pan cook until bubbling then simmer for 3-5 minutes.

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Pizza:

  1. Add the water, sugar and yeast to a large bowl, mix well then stand for 10 minutes.
  2. In a separated container mix together olive oil, salt and 1-2 cups flour until combined. Add the yeast water to the flour and mix them together, then gradually add the rest of flour until dough start to come together. Continue to knead the dough for a few more minutes until it is smoother.
  3. Roll the dough into a ball and coat with cooking spray then either cover with plastic wrap or put inside a tightly covered cooking pan and allow rising until doubled in size, around 1-1.5 hours.
  4. Preheat your oven to 475 F. Take out the dough and knead it for a little bit to let the air out. Divide dough into two equal balls and cover with a towel for 15 minutes.
  5. After 15 minutes, roll the dough ball out on a piece of parchment paper. Transfer pizza dough to your baking sheet. Spread the pizza sauce over the surface, then cheese and any of your favor toppings.
  6. Bake 15 minutes or until the cheese is bubbling.

Chicken Bake:

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I used the other dough ball to make a chicken bake which was equally delicious.

  1. Use a rolling pin to roll out the dough to a rectangle
  2. Use a knife to cut each side of the rectangle into small strips
  3. Put the cooked chicken strips and cheese in the middle of the rectangle dough, then fold the strips over to cover the stuffing.
  4. Bake 15 minutes.

成分

1 1/2 杯热水 (105-110 华氏度)

1湯匙乾酵母

1.5 湯匙糖

1茶匙鹽

1湯匙橄欖油

3 1/2 杯普通麵粉

烹飪噴霧油

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比薩醬:

8盎司番茄醬

1湯匙糖

4瓣大蒜 (剁碎)

做法

醬:

混合所有的比薩餅醬配料在一個小鍋里煮到起泡, 然後小火煨3-5 分鐘。

比薩餅:

  1. 將水、糖和酵母加到一個大碗中, 拌勻後静放10分鐘。
  2. 在另一個容器中混合橄欖油、食鹽和1-2 杯麵粉, 加入酵母水搅拌到結合起來。再慢慢地加入剩下的麵粉到麵團不粘手。繼續揉麵團幾分鐘, 直到它变平滑一点。
  3. 把麵團揉成球狀, 用噴霧油噴一点在外面, 然後蓋上塑膠薄膜或放入一個有蓋的鍋內, 等約 1-1. 5 小時後大小会翻一倍。
  4. 將烤箱預熱到475华氏度。拿出面團, 揉一下 讓空氣出來。把麵團分成兩個相等的球, 用湿毛巾蓋上15分鐘。
  5. 15 分鐘後, 把麵團放在一張烤紙上,將麵團擀成长方形后轉移到烘烤板上。把披薩醬涂在擀好的面团上, 然後撒上乳酪和任何你喜欢的配料。
  6. 烘烤15分鐘或直到乳酪起泡。

雞肉烤卷:

我用剩下的麵團做成雞肉烤卷, 同樣好吃。

  1. 使用擀面杖將麵團擀成長方形
  2. 使用小刀將兩側切成小條
  3. 把煎熟的雞肉條和乳酪放在長方形麵團中間, 然後对折小條把餡料蓋上。
  4. 475华氏度烘烤15分鐘。

Basic Beer-Cheese Bread/啤酒起司面包

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I got this recipe from myrecipes.com. It is a savory bread, so it seems very attracting to me, and after I read the reviews, I felt that I had to try it. However it didn’t turn out as good as I expected. It should be good with soup or chili as the author had pointed out at the first place.

Here is the link: http://www.myrecipes.com/recipe/basic-beer-cheese-bread

1 tablespoon olive oil

1/2 cup finely chopped yellow onion

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

13.5 ounces all-purpose flour (about 3 cups)

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup (4 ounces) shredded Monterey Jack cheese

1 (12-ounce) bottle lager-style beer (such as Budweiser)

Cooking spray

2 tablespoons melted butter, divided

  1. Preheat oven to 375°.
  2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
  4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

IMG_2946

1 大湯匙橄欖油

1/2 杯切碎黃洋蔥

1/4 茶匙新鮮黑胡椒

1 颗大蒜,剁碎

13.5 盎司麵粉 (約 3 杯)

3 湯匙糖

2 茶匙泡打粉

1 茶匙鹽

1 杯 (4 盎司) 絲蒙特利傑克乳酪

1 (12 盎司)啤酒 (如百威)

烹飪用噴霧油

2 大勺融化的黃油

1.將烤箱預熱至 375 °。

2.中低火在小煎鍋里熱油。添加洋蔥,炒10 分鐘,直到變成褐色,偶爾攪拌。拌入黑胡椒粉和大蒜煮 1 分鐘。

3.混合麵粉、 糖、 泡打粉和鹽在一個大碗裡,在混合物中心挖一个坑。加洋蔥混合物、 乳酪和啤酒,攪拌麵粉混合物直到潮濕。

4.勺麵糊入 9 x 5英寸用烹飪用噴霧油喷过的麵包盤内。在麵糊上撒 1 大湯匙黃油。放入烤箱 375 °烤 35 分鐘。剩餘 1 大湯匙黃油再喷在麵糊上。再烘烤25 分鐘或直到深金黃色,用牙签插入中心出來乾淨就好了。在烤盘里涼 5 分鐘后從盤中拿出。在網架上完全冷卻。