Steam Buns/花捲饅頭

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All purpose flour 500 g

Water 285 g

Instant yeast 4.5 g

Whole scallion 1 (finely chopped)

Oil 2tbsps

Salt 1/2tsp

Brown sugar 3tbsps

Cinnamon powder 1tbsp

Add flour, water and yeast in a big bowl and mix them altogether then knead for 3 minutes. Cover the bowl with a pieces of plastic wrap and let ferment for about 1.5 to 2 hours depend on the room temperature. When it is twice in size then it’s good to go.

Mean while, heat up the oil in a skillet then add the scallion and salt to the oil and cook a minute. Set aside.

Take the dough out of he bowl and knead for 3 more minutes cover with the plastic wrap and let stand for 15 minutes.

Cut the dough in 2 halves, use the plastic to cover one.

Use a rolling pin to roll out the half dough to a Rectangle, add the scallion oil to the surface of the rectangle and spread it out.

Fold the rectangle twice like the picture below. Lightly press the dough together.

Cut the dough into strips. Get one of the strip on top of the other.

Use a chopstick press down in the middle.

Use hands to hold both ends of the strip then stretch out to make it twice in length.

Flip the strip over and fold the ends together use the chopstick to go through the middle.

Twist the chopstick twice, then press it down.

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The other half do the same but use brown sugar and cinnamon instead of scallion oil.

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Beef Congee/滑牛粥

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This is another congee dish, I am very much in love with congee recently. The cooking is very similar to the previous post pork congee, but this time I used beef instead.

https://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

So add 10 times as much water to cook the short grain rice that was already frozen over night. Wait till the rice is ready, add Shredded ginger cook for 2 minutes, then add the marinated thin sliced beef to it continue to cook for 3-4 minutes.

Crack 2 eggs in a bowl and mix well, then pour the egg over the congee, turn the heat off right away.

Add some shredded lettuces on the bottom of a bowl, then add some hot congee to the bowl, garnish it with some scallion.

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這是另一道粥品,我最近非常喜歡粥。做法與之前的豬肉粥非常相似,但這次我用牛肉代替了。

HTTPs://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

加入10倍的水來煮已經凍了一夜的大米,。等到粥準備好,加入切成絲的姜煮2分鐘,然後加入醃制好的薄牛肉片,繼續煮3-4分鐘。

在碗中打入2個雞蛋攪拌好,然後把雞蛋倒在粥上,馬上把火關掉。

在碗底加入一些切碎的生菜,然後加入一些熱粥到碗裡,用一些蔥來裝飾。

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How To Cook Eggs/怎么煮鸡蛋

I have been thinking about this post for a while but never got it done. I promised someone I would do it soon, so here it is. Hopefully this will be helpful for you.

Fried egg

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It is better to use a nonstick pan when making fried egg. Medium low heat, add a few drops of oil in the cooking pan. Even though it is fried, really with the nonstick pan, you almost need no oil at all.

  1. Crack the egg directly into the pan and season with salt and black pepper.
  2. Continue cooking the egg over medium low heat for about two to three minutes, or until the white is set but the yolk is still quite runny.

煎蛋

煎蛋时最好用不粘锅。中低火, 在锅里加入几滴油。尽管它是煎的但是用不粘锅的话你几乎不需要油。

  1. 将鸡蛋直接敲开放入锅中, 加盐和黑胡椒粉调味。
  2. 继续用中小火煎鸡蛋约两到三分钟, 或直到蛋白固化, 但蛋黄仍然是液状。

 

Over-easy egg

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  1. Crack the egg directly into the pan and season with salt and black pepper.
  2. Continue cooking the egg over medium low heat for 2 minutes, or until the white is set but the yolk is still quite runny.
  3. Use a plastic spatula lift the egg gently and flip
  4. Cook the other side for 1 minute with low heat.

两面煎鸡蛋

  1. 将鸡蛋直接敲开放入锅中, 加盐和黑胡椒粉调味。
  2. 继续用中小火煎鸡蛋约两分钟, 或直到蛋白固化, 但蛋黄仍然是液状。
  3. 使用塑料铲子轻轻提起鸡蛋并翻转一面煎
  4. 另一面小火煎1分钟。

 

Scrambled egg

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  1. Crack 2 eggs into a bowl and season with salt and black pepper.
  2. Meanwhile, melt butter in a small non-stick pan over high heat.
  3. When the butter melts and begins to foam, pour in the eggs and immediately turn the heat to medium low. Stir with a spoon or spatula constantly as you cook.
  4. When the eggs are just set but still look too moist, remove them to a plate as they will continue to cook even though they are already in the plate.

 

炒鸡蛋

  1. 将2个鸡蛋打入碗内, 加盐和黑胡椒粉调味。
  2. 同时在不粘平底锅里加黄油高温融化。
  3. 当黄油融化并开始起泡时倒入鸡蛋, 并立即将火关成中小火。用勺子或铲子不停的搅拌。
  4. 当鸡蛋刚刚凝固但看起来仍然很湿时, 把它们倒到盘子里, 因为余温他们还会继续凝固即使他们已经在盘子里了。

 

Boiled egg

5 minutes/5分钟

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6 minutes/6分钟

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7 minutes/7分钟

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  1. Bring a pot of water to boil (water should be enough to fully cover the eggs)
  2. Add eggs to the boiling water, from this point set time for 6 minutes.
  3. Take the egg out of boiling water and leave them in cold water.
  4. Adjust time accordingly to how runny you want your egg yolk to be.

水煮鸡蛋

  1. 把一锅水烧开 (水应该足够把鸡蛋完全淹没)
  2. 将鸡蛋放入沸水中, 从这个时候开始设定时间煮6分钟。
  3. 把鸡蛋从开水里拿出来, 放在冷水里。
  4. 根据你希望蛋黄的软硬情况调整时间。

 

Steamed egg

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Sweet one/甜的

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The best ratio of water or broth to egg for steam egg will be (1.5-2) : 1. If you like your egg to taste like firm tofu then 1.5:1. If you like it to taste like soft tofu then 2:1 will be perfect.

  1. Heat up the water or broth until it is pretty warm but you can still use your fingers to test it and do not feel hot.
  2. whip the egg with a fork, add pinch of white pepper to the egg.
  3. Gradually add warm water to the egg while still whipping.
  4. Use a strainer to strain the egg and water mixture.
  5. Bring some water to boil in a large cooking pan (or wok), steam the egg in a bowl over the water in medium low heat for about 8 minutes for 2 eggs.
  6. Add some light soy sauce to the egg and serve right away.

You can make savory steam egg like this by adding either water or broth. Or you can have milk instead of water or brother, add maple syrup or honey at the end instead of soy sauce (no white pepper of course) for sweet one.

蒸蛋

蒸鸡蛋的水或肉汤与鸡蛋的最佳比例为 (1.5-2): 1. 如果你喜欢你的鸡蛋吃起来像老豆腐, 那么比例是1.5:1。如果你喜欢它像嫩豆腐, 那么2:1 是完美的比例。

  1. 把水或肉汤加热到有点烫手但你仍然可以用手指测试不觉得烫。
  2. 用叉子抽打鸡蛋, 在鸡蛋里加入少量白胡椒粉。
  3. 在抽打时, 慢慢向鸡蛋中加入温水。
  4. 使用密的漏勺对鸡蛋和水的混合物过滤一下。
  5. 将一些水放入一个大的平底锅中煮沸, 将2个鸡蛋以中小火的温度蒸约 8分钟。
  6. 在蒸好的鸡蛋里加入一些生抽, 马上上桌。

你可以加入水或肉汤来制作这样美味的咸蒸蛋。或者你可以用牛奶代替肉汤。添加枫糖浆或蜂蜜, 而不是酱油 (当然没有白胡椒) 做甜的蒸蛋。

Porched egg

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  1. Bring a lot of water to bubbling in a saucepan (when you see a lot of little bubbles coming from the edge of the pan)
  2. Crack the eggs into the water, turn the heat to low. DO NOT stir the water for at least 1 minute, so the egg white will form the perfect shape.
  3. Use a plastic spatula or a wooden spoon touch the egg gently to see if it sticks to the bottom.
  4. Continue to simmer the eggs for 2 minutes.

Tips: Don’t add anything else to water and don’t stir the water to create whirlpool. It works for me every single time for porched egg and the shape will be perfectly oval shape.

荷包蛋

  1. 大量的水在平底锅里煮到起泡 (当你看到很多小泡从平底锅边缘冒出来)
  2. 把鸡蛋打开小心放入水里, 把火调低。至少 1分钟不要搅拌它,那么蛋清就会形成完美的形状。
  3. 使用塑料铲子或木勺轻轻触碰鸡蛋, 看看它是否粘在锅底。
  4. 继续煮鸡蛋约2分钟。

小贴士: 不要在水中添加任何其他东西, 也不要搅动水形成漩涡。这个方法我每次煮荷包蛋都是完美的椭圆形状。

Potato-Crusted Quiche/乳蛋饼

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I haven’t been here for such a long time. I made this for Christmas eve breakfast, and it was really good. So I want to share with you today.

Here is the original recipe:

https://tasty.co/recipe/potato-crusted-quiche?fbclid=IwAR0tbnO-M23eCp4F5ClTPuSlfcNJ4s42R19GF5BaTd4X8uJWyDAao_7BDJ4

I substituted some vegetables with whatever I had in my refrigerator and also I used Chicken sausage instead of bacon, and everything else was the same. I used broccoli, scallion, tomato, Mushroom and onion.

我已经很久没来了。 昨天我做了这个乳蛋饼做早餐,很美味而且也容易做。

原食谱在这: https://tasty.co/recipe/potato-crusted-quiche?fbclid=IwAR0tbnO-M23eCp4F5ClTPuSlfcNJ4s42R19GF5BaTd4X8uJWyDAao_7BDJ4

我用了西芥兰,葱花,西红柿,蘑菇和洋葱加鸡肉火腿来代替原食谱里的食材做的,做法是一样的。

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Different Flavor Pancakes/不同口味煎饼

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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons non sweeten coco powder
  • 2 tablespoons green tea powder

Direction:

  • Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Divide them into 3 even portions.
  • Mix buttermilk,eggs and melted butter together. Divide them into 3 even portions.
  • Add coco powder to one of the flour mixtures and mix them together. Do the same to the green tea powder with another flour mixture.
  • Add buttermilk mixture to the flour mixtures separately for each flavor. Do not over mixed.
  • Heat a large nonstick griddle or skillet,  Brush a little bit of oil to the skillet. Turn heat up to medium–low and make 4 pancakes for each flavor.
  • Flip pancakes after bubbles rise to surface and bottoms lightly brown, about 2-3 minutes. Cook until the other sides are lightly browned too.

If you want to make sure they are still nice warm by the time you finish them all, preheat the oven to 325 degrees. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep them in the oven until all the pancakes are done.

I love the green tea flavor, this recipe makes really fluffy pancakes. If you like pancakes like me, you should really try this out.

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2杯普通面粉
3汤匙糖
1½茶匙泡打粉
1½茶匙小苏打粉
1¼茶匙盐
2½杯白脱牛奶
2个蛋
3汤匙无盐黄油, 融化
2汤匙不甜可可粉
2汤匙绿茶粉

方向:

把面粉, 糖, 泡打粉, 苏打粉和盐搅拌在一个碗里。把它们分成3个等分。
将白脱牛奶、鸡蛋和融化的黄油混合在一起。把它们也分成3个等分。
加可可粉到其中的一个面粉混合物中, 并混合在一起。同样的把绿茶粉加到另一份的面粉混合物中。
分别在每个面粉混合物中加入白脱牛奶混合物。不要过度搅拌。
加热一个大的不粘锅或煎锅, 刷一点点油在锅面上。把火开到中小火, 每种口味可以做4个煎饼。
当你看到煎饼上面冒气泡和底部变微金色时, 约2-3 分钟。拿个大铲子翻面,煎到另一边也是微金色为止。

如果你想确保当你做完所有的饼他们都还热的话 , 预热烤箱到325华氏度。把煎饼放在一个烤盘里然后放在烤箱里, 直到饼全部做成。

我很喜欢绿茶的味道, 这个食谱做出来的煎饼非常蓬松好吃。如果你和我一样喜欢煎饼, 你真该尝试一下这个食谱。

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Mango Yogurt Fruit Cup/芒果酸奶水果杯

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I Didn’t think I was going to post it until someone asked me for recipe. He asked me what was the name of it and I actually didn’t have one. I love fresh fruits and their beautiful colors, I am trying to make any kind of food look beautiful, and this is actually successful! I didn’t think I would post it was because this is so simple, it doesn’t require cooking and can be done in no time.

I was making a mango crepe cake the other day, and I had some mango puree left, so I decided to make this: mango yogurt fruit cup.

On the bottom was mango puree, then fat free yogurt, followed by another layer mango puree, then mango whipped cream (heavy cream whip until firm peak then add some mango puree), finally topped with some fresh fruit.

If you don’t have time to do the whipped cream layer, just skip it by adding more yogurt instead. I sometimes add nuts or chia seeds in between too. But of course fresh fruits will always be a plus to this. Enjoy!

 

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我之前都没想过张贴出来, 直到有人问我要食谱。他问我这叫名字, 我都答不上来。我喜欢新鲜的水果和他们美丽的颜色, 我很喜欢琢磨着怎么使任何一种食物看起来漂亮而让人有食欲, 这应该算是成功的例子!我不认为我会张贴它是因为这个非常简单, 感觉根本都没有贴的必要。

那天我在做芒果千层蛋糕, 我还有剩一些芒果酱, 所以我决定做这个: 芒果酸奶水果杯。

最底部是芒果浆, 然后是无脂酸奶, 然后是另一层芒果浆, 然后芒果生奶油 (奶油打到硬性发泡然后加一些芒果浆), 最后加一些新鲜水果在面上。

如果你没有时间做的奶油层, 跳过它加多一层酸奶代替也可以。有时我也会在两者之间加入坚果或奇亚籽。但当然新鲜水果将永远是最好的。

ShaXian Wonton & Noodles With Peanut Butter Sauce/沙县扁肉拌面

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These two are very famous Fujianese Snacks. We call them snack, but they look more like a meal. These two have to be eaten together. Shaxian is a small town in Fujian province that is very famous for different kind of snacks. Fuzhounese wonton is not nearly as good as this one because the way the meat is processed. The meat in Shaxian wonton is much bigger and much more elastic.

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ShaXian Wonton

Lean pork (meat from pig’s leg is preferred) 5oz.

Fuzhounese wonton skin 40- 50 pieces

Broth 4 cups

Cut pork into big thick slices, cut all the fascia off the meat, sprinkle 1/2 tsp baking soda over the meat, then use a hammer meat tenderizer to gently strike the meat for one hour. (Yes ONE hour)

Add 1/3 tsp salt, 1/3 tsp chicken bouillon, 2 pinches white pepper, 1/2 tsp dark soy sauce and 5 tbsps cold water to the meat and mix well.

Get 1 tsp of meat and wrap it with a piece of wonton skin. Since the wonton skin is super thin, all we need to do just pinch them together.

Bring a pot of water to boil, then cook the wontons in the boiling water for 3 minutes. Adjust the time according to your wonton’s meat size.

Divide the wontons to 3 different bowls, then add the broth (boil in a separated cookware. Add salt, white pepper, sesame oil and white vinegar to the broth) Then garnish with scallion.

瘦肉 (猪腿肉优先) 5 安司

福州扁肉皮 40-50 片

肉汤4杯

把猪肉切成大厚片, 切掉肉上的所有筋膜, 在肉上洒1/2 茶匙的苏打, 然后用锤肉的锤子轻轻地把肉锤打一小时。(是的一小时)

加入1/3 茶匙盐, 1/3 茶匙鸡肉精, 适量白胡椒, 1/2 茶匙老抽, 5 汤匙冷水, 拌匀。

拿1茶匙的肉, 用一块扁肉皮包起来。因为扁肉皮超薄, 我们需要做的只是轻轻捏一下就会粘在一起了。

煮沸一锅, 然后在沸水中煮扁肉3分钟。根据你扁肉的肉大小调整时间。

将扁肉分到3个碗里, 然后加入汤 ( 在另一个锅里煮开。将盐、白胡椒、芝麻油和白醋加入汤中, 然后用葱装饰。

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Noodles With Peanut Butter Sauce

Thick wonton Noodles 8 oz.
Pork fat 2tbsps

Light soy sauce 2tbsps

Shallot oil 2tsps

Chicken bouillon 1tsp

Scallion 2tbsps

Peanut butter 2tbsp

 

Cook the noodles in boiling water for about 7-8 minutes, then take them out of water and put them in a big bowl.

Add the rest of ingredients to the noodles and mix well. You may need to add some water that you use to cook the noodles because this kind of noodle will absorb a lot of liquid.

馄饨面8盎司。
猪油2汤匙

生抽2汤匙

葱油2汤匙

鸡精1茶匙

葱花2汤匙

花生酱2汤匙

 

面条在沸水中煮7-8 分钟, 然后把它们从水里捞出来放进一个大碗里。

将剩下的配料添加到面条中, 拌匀。你可能需要添加一些你用来煮面条的水, 因为这种面条会吸很多水。

 

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Breakfast/早餐

I would like to share some of my day to day breakfast with you, I don’t have recipes here today. You may find most of them if you search here. After all these years, I believe breakfast is the most important meal of the day now.  I eat as much as I want for breakfast, but still most of time I am eating healthy. I don’t like some of the diets saying that we shouldn’t eat this, shouldn’t touch that. Our bodies need everything, we should eat everything! The most important thing for a healthy diet is watch the portion!

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I love beautiful color, good presentations. I believe If you see something beautiful like above, you will want to eat them even if you don’t like any particular food. I will tell you some secrets: I don’t like boiled egg! I hate milk. I buy so much berries only because I love the colors and their looks. I hate the smell of plain yogurt. But you see everything I don’t like are here! Why? you’re asking. Well, I know they are good for me so I am eating them. In order for me to eat them happily is to make them look appealing or coming up with good recipes to make them taste delicious!  (For example I added plain yogurt and milk to berries to make beautiful smoothies which I love so much!)

So, if you don’t eat breakfast, start to get some ideas from here maybe for tomorrow morning? Ok everyone good eat, healthy life!

锅边

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锅边又叫鼎边锉,是福州非常出名的一道小吃。吃的时候一般配油条,虾酥,芋头糕之类的油炸品。 可以说没有吃过锅边的福州人一定是假福州人。 对于福州人来说,这就是最地道的福州早餐了。

材料:

沾米粉 1杯

水1杯

面粉 3汤勺

盐一小撮

将以上材料放一碗里搅拌均匀就是做锅边的浆了。

 

高汤  4杯

台湾小白菜 2 根(切丝)

葱1 条(切丝)

大干贝 2颗

干鱿鱼 1小片(3个手指头大,切丝)

五花肉丝 10 来丝

香菇 2朵(切丝)

黑木耳 3片(切丝)

 

WeChat Image_20170618223950

在一大号的不粘锅里炒五花肉丝到肉变色,加入干贝,鱿鱼丝继续炒2分钟后加入香菇,木耳和高汤煮7-8分钟。放入白菜和葱。

刚刚调好的浆再好好搅匀了拿一塑料的小碗装一些后沿着锅沿倒下去,要均匀的倒在锅沿上, 尽量不要倒到汤里去了,也不要倒太多。 这样做出来的锅边才不会太厚又很清爽。

如果火候够猛,你又倒浆倒的很薄, 盖子都不用盖,浆马上就变透明就卷边了(有时还自己就掉下去了)用个塑料的铲子把锅边铲到汤里。 如果锅子小,就一碗一碗的做,如果锅子大点的就继续在锅沿上倒浆重复上面的步骤。 一般也就重复3 遍, 放锅里煮太久锅边会煮的跟浆糊一样也不好吃。加虾油或鱼露(建议不要用盐代替)鸡粉和白胡椒粉调味。

喜欢比较稀一点的就加多点高汤,一般外面卖的都很稀。国内的都是用鼎来做,一次可以做一大锅,而且火够大做的也特别的快。 如果没有信心怕把浆倒到汤里的,也没有关系,将浆倒到平底的不粘锅里烧熟了以后再倒到汤里煮一下也是可以的。 一般外面卖的都喜欢用旧米来磨浆做,旧米没有粘度了这样做出来的锅边很清爽。但是缺点是吃起来比较硬。 我试过只有粘米粉做的, 加地瓜粉做的,都没有今天加面粉的好吃。

以下是网络图片

 

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