Tofu Sheet Rolls/腐皮卷


Flavored Fish paste 10 oz.

Dried bean curd sheet 1 pieces

Ground pork 10 oz.

Medium size Shrimp 6 pieces (Roughly chop)

Ginger 1 tbsp.

Scallion 2-3 tbsps.

Half egg

Salt 2/3 tsp.

Chicken bouillon 1tsp

White pepper ½ tsp.

Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.

Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.

Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.

If you like to steam it, steam over boiling water for 5 minutes should work.

If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.

White sauce: chicken broth, salt, white pepper and chicken bouillon.


Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.



WeChat Image_20171009222037Image result for 鲜腐皮


Shrimp With Golden Curry Sauce/咖喱虾

WeChat Image_20171009213508

I can’t believe I had never tried this curry sauce for all these years. I love food with curry sauce, and I had never really cooked anything good with it. I guess curry is something I don’t know how to cook.  Just recently I decided to use this Japanese instant curry sauce so I don’t have to buy so many different kind of spices just to cook one dish. This turned out to be a big shot!!!!! It is not the authentic curry food that I was expecting, but the flavor is worth of trying. And the cooking is super easy, you can use any kind of meat or just vegetables.

I’ve been eaten curry food since last week, and I am still in love with it. The first time I cooked shrimp with vegetables. And this week I cooked chicken breast with vegetables. The detail instruction is on the back of the package.  You also get to chose how spicy you want the sauce to be. The basic ingredients to use will be carrot, potatoes, and onion. I sometimes add mushroom at the end of cooking process.  Give it a try and let me know if you like it as much as I do.

Related image

我很喜欢吃咖喱煮的菜,可我好像对于这道需要很多酱料煮的菜非常不拿手,在我的印象中我从没煮过一道像样的咖喱菜来。 最近偶尔看到这种日本的速煮咖喱酱, 就试了试,怎么知道一发不可收拾。从上个礼拜一直吃到现在还在吃。

这个咖喱酱有很多种不同程度的辣度你可以选择。基本上用土豆,洋葱和红萝卜煮就可以了, 当然你也可以加你自己喜欢的任何蔬菜和肉类。 盒子背面有很详细的做法可以参考。 试试看也许你也会跟我一样这么喜欢它的。


Popcorn Ribs/椒盐排骨


This is one of my favor dishes, I love ribs so much, and I also love deep fried food, this is the perfect combination of both.  the secret to this dish to be so crispy are the paste and water chestnut starch. Of course make sure you fry them twice. But if you use chicken thigh instead to make popcorn chicken, it will taste really delicious too.

Ribs 350g

Salt 1/2tsp

Cooking wine 2tsps

Chicken bouillon 1/2tsp

Water chestnut starch 1/3 cup

Chinese basil leaves 15pieces

Oil 3 cups



Flour 3tbsps

Water 4tbsps

Salt a pinch

Dry Spice mix:

5spice powder 1/3tsp

White pepper 1/3 tsp

Sichuan peppercorns powder 1/3 tsp

Salt 1tsp


Cut the ribs into small pieces and marinate them with salt, cooking wine and chicken bouillon for at least 30 minutes.

Mix everything for paste together and mix well.

Mix everything for dry spice together too.

After marinate the ribs for 30 minutes, add all the paste to the ribs and mix well.

Dip the ribs with water chestnut starch piece by piece.

In a cooking pan add all the oil and heat it up to about 300F, deep fry half the ribs at a time in the oil for about 3-4 minutes.

Heat up the oil to about 355F, then deep frying all the ribs again in the oil for one minute.

Deep fry the basil in the oil for about 10 seconds.

Get the ribs in a big deep bowl, sprinkle the dry spice mix and the fried basil to the ribs and shake it up a little bit so the spices will be evenly distributed. If you like the rib to be more flavorful then you can sprinkle a little more of the spices.




盐1/2 茶匙


鸡精1/2 茶匙

马蹄粉1/3 杯










5香 粉末1/3 茶匙

白胡椒1/3 茶匙

四川花椒粉1/3 茶匙



把排骨切成小块, 用盐、料酒和鸡精腌至少30分钟。

将面糊材料全混在一起, 并搅拌好。


将排骨腌30分钟后, 把面糊加到排骨里, 拌匀。


在锅中加入所有的油加热到约 300F, 先将一半的排骨在油中炸约3-4 分钟,炸完了再炸另一半。

把油加热到大约 355F, 然后将所以的排骨在油里再炸一分钟。


把排骨放在一个大的深碗里, 把干香料和炸好的九层塔洒到排骨上, 稍微摇动一下, 这样香料就会均匀地粘在排骨上了。你喜欢味道重一点的就多撒一点香料。

Chicken With Soy Sauce/豉油鸡



Half chicken 2.5 pounds

Soy sauce 1/3 cup

Water 1 cup

Cooking wine 1 tbsp

Sugar 1tbsp

Dark soy sauce 2tbsp

Ginger 3 big slices

Scallion 2 pieces

Garlic 3 cloves

Cut the half chicken into 4 big pieces. Blanch them in hot boiling water for 1-2 minutes, drain.

Add the ginger, scallion and garlic on the bottom of a cooking pan, add chicken over them, pour the sauce over the chicken.

Bring the sauce to boil then turn the heat to medium and continue to cook for 15-20 minutes, turn the heat off and leave it with the cover on for another 15 minutes.


半鸡 2.5 磅

豉油 1/3 杯

1 杯水

料酒 1 汤匙

糖 1 汤匙

老抽 2 汤匙

姜 3 片

葱 2 根

蒜 3 粒

半只鸡切成 4 大块的。在滚水里焯烫 1-2 分钟。

在一锅底加姜、 葱、 蒜,接着把鸡放上面、倒入 酱汁。

大火把酱汁烧开后转中火继续煮 15-20 分钟,关火,盖着盖焖 15分钟。


Chicken With Ginger Sauce/葱姜鸡


Half chicken 2.5 pounds

Ginger 3 slices


Scallion 40g minced

Ginger 40g minced

Garlic 40g minced

Salt  1.5tsps

Chicken bouillon powder 1.5tsps

Sugar 1tsp

Oil 1/3 cup

Mix all the ingredients for sauce together except oil. (I added a small piece of red pepper for color.)

Heat up oil until it is smoking, pour the oil to the above mixture. While adding the oil use pair of chopstick stirs the mixture.

In a large Chinese wok bring water(enough to cover the chicken) to boil and add the ginger to the water, cook the half chicken in the boil water for 30 seconds then take it out and leave it in the cold ice water for a minute. Put it back to the boiling water and repeat the same process one more time.

Cook the chicken in boiling water for 15 minutes with cover on, and then turn the heat off. Leave the chicken in the hot water with the cover on for 15-20 minutes.

Take the chicken out of water and cut into smaller pieces and serve with the sauce.


Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.




半鸡 2.5 磅

姜 3 片


葱剁碎的40 克,

姜剁碎的 40 克

大蒜剁碎的 40 克

盐 1.5茶勺

鸡粉 1.5茶勺

糖 1 茶匙

油 1/3 杯



在一个大锅里加水 (足以盖过鸡) 放鸡在滚水里 30 秒到一分钟,拿出来,放在冰水里一分钟。 再放入滚水里煮30 秒到一分钟,再重复一次以上的过程。

在滚水里盖上盖煮鸡15 分钟,,然后将火关掉。盖着盖子焖15-20 分钟。



加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里,加 7 杯刚刚煮鸡的水,加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。

Cream Corn Chicken Egg Drop Soup/甜玉米鸡茸汤


Cream corn 1 can (15 oz.)

Chicken broth 22 oz.

Minced chicken breast 1 cup

One whole egg

3 tbsp water

4 tbsp starch

There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home.  And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.

  • Add chicken in a food processor or just use a knife to cut meat into really small pieces. Add 1/8 tsp salt,2 tbsp starch and one tbsp cooking wine to marinate it for at least 30 minutes.
  • Add corn and chicken broth together in a cooking pan and bring to boil.
  • Add water and the rest of corn starch to the chicken and mix well then add the chicken slowly to the boiling broth, use a big spoon to stir the soup and bring it to boil again. If you use regular can broth, no need to add any more salt. I usually use homemade broth, so I add a little bit of salt to the taste.
  • Break the egg in a small bowl and use a fork to break it up then add to the soup slowly, while you’re adding the egg, use the big spoon to stir the soup quickly.  Turn the heat off right away. If you want the soup to be thicker, add some starch water before you add the egg.


奶油玉米罐头 1 (15 盎司)。
鸡汤 22 盎司
鸡胸肉 1
3 汤匙
4 汤匙淀粉
今晚这样寒冷冬天没什么热热汤更好吃的啦时它能非常耗费时去煮推荐罐头我们知道这是为什么。今天分享这道带给美好回忆简单美味。 你可以 15 分钟内煮好从前有个人知道喜欢道汤。每当我心情时候这个汤给我吃幸福汤时就会想起
在搅拌机加入鸡胸绞碎, 1/8 茶匙、 2 汤匙淀粉汤匙料酒腌制至少 30 分钟
一个小碗里打个鸡蛋叉子 搅拌开来然后慢慢地倒入汤里,同时勺子快速搅拌汤 马上关火如果喝稠一点的汤鸡蛋前淀粉

Chicken Wings With Chestnut/栗子鸡中翼


10 pieces chicken wings (middle part only)

3 slices Ginger

1 piece scallion

10 pieces cooked chestnuts

Dark soy sauce ½ tbsp.

Light soy sauce 1tbsp

Oyster sauce 1.5 tbsp

Cooking wine 1tbsp

Sugar 1/2tbsp

Water 5 tbsp


Sesame oil a few drops (add the last)

Cut each wing into 2 pieces, cut scallion to 1inch long in length.

Add 2 tbsp. oil in a cooking pan and heat it up a little then add ginger and white part of scallion and sauté for 30seconds.

Add chicken wings and sauté for 4 minutes, constantly stir.

When the wings are lightly brown add all the sauces, spices, cooked chestnuts alone with 5 tbsps. Water then cover and cook about 7-10 minutes with medium low heat. When the sauce is thicken, add the green part of scallion and a few drops of sesame oil.


10 块鸡中翼

3 片生姜

1 条葱

10 个熟栗子


生抽 1 汤匙

蚝油 1.5 汤匙

料酒 1 汤匙

糖 1/2 汤匙



香油几滴 (最后添加)

每个鸡翼切成 2 块,葱切到 1 英寸长的长度。

在锅加 2 汤匙油加热后加白葱段和姜煎 约30 秒。

加入鸡翅膀炒 4 分钟。

当翅膀变浅棕色的时侯加入所有的其他调味料(除了香油)和栗子另加5大勺的水加盖中小火焖煮约 7-10 分钟。当酱变稠时,加葱尾和几滴香油。


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。

Oven Fried Chicken/烤箱版炸鸡







黑胡椒粉 1/2茶勺














将鸡肉逐一放入面粉中拌匀;再放入蛋液中裹上蛋液后放入面粉中裹上面粉,拿起弹掉多余的粉后放入油锅中每一面煎炸到浅金黄色。在一烤盘上放一张烤纸, 把煎过的鸡肉整齐的放在上面。

鸡肉全部炸好后, 放入预热好了的烤箱里。烤25 分钟后拿出翻个面再烤15分钟,或烤到鸡胸170F鸡腿180F就好了。

烤箱烤的鸡肉方便健康很多也不会搞到家里油烟味太大,但没有油炸的那么酥脆 好吃。 为了既健康又好吃,拌好粉后在油中煎炸一下外皮就很酥脆难后放烤箱烤一样方便健康。




蜂蜜 2.5大勺



将以上材料搅拌均匀就是好吃的蜂蜜芥末酱了。 用这个酱来夹三明治也一定好吃。




1 whole chicken (3 pounds) cut into large pieces

2-3 cloves of garlic finely chopped

Salt 1.5 teaspoon

Cooking wine 1 tablespoon

Black pepper 1/2 teaspoon


Flour 1 cup

Salt a pinch

Black pepper a pinch

Paprika a pinch


2 Eggs

1/3 cup milk


Use all the ingredients in 1 to marinate chicken overnight.

Use all the spices in 2 mixes with flour

Egg and milk mix well


Preheat oven to 375F

Add a little bit of oil in a nonstick pan (just enough to cover the bottom) heat it up.

One by one mix the chicken chunks in the flour first; then put into the egg mixture to coat with egg, finally coat them with flour again.   Shake off the excess flour then pan fry each side until light golden brown. Place a sheet of parchment paper on a baking tray; neatly put fried chicken on it.


After all the chicken chunks are pan fried,  bake them in the preheated oven for 25 minutes then turn the chicken and bake another side for 15 more minutes, or until chicken breast is 170F and chicken leg is 180F.


Oven-roasted chicken is healthier and less grease for your kitchen, but not as crisp and tasty as fried one. Pan fry the chicken first then bake will make it both delicious and healthy.

Make your own honey mustard sauce with the chicken will make it even better.

Honey mustard sauce:

Honey 2.5 tablespoons

Yellow mustard 2 tablespoons

Mayonnaise 6 tablespoons

Simply mix everything together is the delicious honey mustard sauce. Use this sauce for sandwich will be a good idea too. Delicious!


Indian Butter Chicken/印度奶油鸡


I always wanted to cook Indian dishes, but they all seem so complicated to me with so many spices. Finally one day I decided to try this butter chicken when I saw it. The original recipe doesn’t have potatoes, I added it because I love it, so I adjusted the ingredients a little bit. Thanks to 盈盈. This dish is so flavorful and full of wonderful aroma from all the spices used.

Here is the original recipe:

1.5 Lbs. boneless Chicken thighs (cubed to about 1×1 inch)
6 medium size very ripe tomatoes
1/2 stick of Butter
2 green chilies
4 inches of Cinnamon Sticks
3 bay leaves
2 tsp of Kasoori Methi (dried Fenugreek leaves)

4 medium size potatoes( each cut into 6 big pieces)

For Marination:
2 tbsp Tandoori Masala
2/3 cup of plain yogurt
1 tsp of salt

2 tsp of Ketchup
1 cup of Heavy cream
Salt to taste (about 1tsp)

  1. Clean and marinate the chicken pieces with all ingredients listed under for marination for about an hour. Overnight works better.
  2. The second day, preheat oven to 450F (230C) ,spread the chicken pieces over an oiled cooking pan. Bake for 5 minutes, turn the chicken pieces, and bake for another 5 minutes. Let it sit in the oven while you prepare the sauce.
  3. As you place the chicken in the oven, start preparing the butter sauce. Blend together 6 medium size tomatoes.
  4. In a cooking pan, melt the butter; add cinnamon stick, bay leaves and green chillies. Stir for a couple of minutes, then add the blended tomatoes and potatoes.
  5. Continue cooking until oil separated at the edge, add the kasuri methi, stir well, and cook for another few minutes.
  6. Pour in heavy cream and all seasonings, stir well.
  7. Pour the butter sauce with potatoes over to chicken pieces, bake the dish at 380F (195 C) for about 15 minutes.


1.5 磅 去骨去皮的鸡腿肉,切成块状
6 只 熟透的中型番茄
3 大勺的 Butter/黄油
2 只 朝天椒
2 段 桂皮

2 小勺 干葫芦巴叶


2大勺 Tandoori Masala
2/3 杯 酸奶/Plain Yogurt


2小勺 番茄酱/Ketchup

1杯 奶油/Heavy cream
1.首先前一晚把鸡肉洗干净,切块然后加入1小勺食盐,还有Tandoori Masala,酸奶杯腌一个晚上。

2.第二天,把烤箱预热到450F (230C),预热的时候在一个烤盘上刷上食油,然后把鸡肉摊开在烤盘上。先烤五分钟, 然后翻面再烤五分钟,然后把烤好的鸡肉放到一个烤盆里备用。

3.一边烤鸡的时候就可以开始准备奶油酱. 先把番茄放搅拌机里搅拌成糊.

4.然后锅里小火融化黄油,加入一段桂皮、切段的辣椒爆香一下。然后把搅拌好的番茄糊倒入, 加入切块的土豆,煮滚。



6.倒入Heavy cream、食盐适量和番茄酱。

7.在烤好的鸡肉上倒上奶油酱和土豆块。然后烤箱预热380F (195C),烤15分钟即可了。