Stuffed Squid/魷魚卷

I want to apology to everyone who is still coming to see my blog for not posting anything in such a long time. I will try to come back a little more.

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I made this squid stuffed with fried rice a few days ago, and I would like to share it with you. This is a HUGE fish weighted almost 1.5 pounds. You can stuff it with other stuff  too, it doesn’t have to be fried rice. I’ve seem people make vegetables with ground meat too. If you do make it with Fried rice, you can add meat to it will be great too. I used only half the fried rice.

Squid 1.5 pounds

Sweet rice 1 cup

Some different color bell pepper for color

2-3 pieces of dried mushroom

A few pieces small dried scallop

Scallion (thinly cut)

One shallot (Finely cut)

Minced ginger 1tsp

Sweet baby Swiss cheese 3 Oz.

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Direction:

Soak the dried scallop and mushroom in water ( after cleaning )over night. Soak the rice over night too in a separated bowl.

Pull the squid’s head out of the body, peel the skin off then the tail too. Clean the fish inside and out. Marinate the fish with 1/3 spoon salt and 3tbsps white wine for 1 hour.

Steam the rice over the water for about 10 to 15 minutes, let the rice cool down a little bit.

Add 2 tbsps oil in a skillet and heat it up, add shredded mushroom, scallop, ginger and shallot first and saute for 2-3 minutes then add the rice and mix well, add 1/4 tsp salt and some black pepper.

After everything is mixed, turn the heat off. Then add the bell pepper, scallion and cheese and mix with everything.

Get the fried rice to a bowl and let it cool down to the room temperature.

Stuff the squid with the fired rice to almost full, make sure you use a spoon to push the rice down. use 2 toothpicks to close the fish. Brush the fish with a little bit of oil.

Bake the squid in the preheat oven 375F for about 20 minutes.

Serve the fish when it is still hot, you can add some lemon juice to it. ( I didn’t)

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這是我幾天前做的魷魚塞飯,我想和大家分享。這是一條重近1.5磅的大魷魚。你也可以塞其他的料進去,不一定非是炒飯。我看也有人用碎肉炒蔬菜來做。如果你用炒飯做你可以加肉,這裏我只用了一半的炒飯來塞。

魷魚 1.5 磅

糯米 1 杯

一些不同顏色的甜椒取其顔色

2-3片乾香菇

幾粒乾貝

一條青蔥切葱花

薑蓉 1茶匙

瑞士乳酪3盎司

做法:

把乾貝和香菇浸泡在水中( 清潔後)過夜。 把米也泡一晚

把魷魚的頭從身體里拉出來,把皮剝掉,然後把尾巴也剝下來。清潔魚內外。用1/3勺鹽和3湯匙白葡萄酒醃魚1小時。

將米蒸約10至15分鐘,讓米飯冷卻一點。

加2湯匙油到鍋裏,加熱,加入切碎的香菇,乾貝,生薑和青蔥炒2-3分鐘,然後加入米飯,混合好,加入1⁄4茶匙鹽和一些黑胡椒。

混合後關火。然後加入甜椒,蔥和乳酪,並拌匀。

把炒飯放在碗裡,讓它冷卻到室溫。

把炒飯塞到魷魚裏塞到8分滿,時不時用勺子把米飯往下推。用2個牙籤把魷魚的口封起來。用一點油刷一刷魚。

把魷魚放入預熱到375F華氏度的烤箱中烘烤約 20 分鐘。

趁熱吃!你可以加入一些檸檬汁來調味。(我沒有)

Skate Fish Wing With Preserved Mustard leaves/糟菜魟魚

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Preserved Chinese mustard leaves 75g

Skate fish wing 2 lbs

Light soy sauce 2 tbsps

Vegetarian oyster sauce 1 tbsp

Sugar 1.5 tsps

Cooking wine 1 tbsp

Chicken bouillon 1/3 tsp

Ginger 4 slices

Scallion 1

Cut Skate fish wing into big chunks, blanch the fish in boiling water for 30 seconds.

Add 1tbsp oil to a skillet, heat it up a little then add white part of scallion, mustard leaves and ginger to the oil and saute for a minute.

Add 2/3 cup water and cooking wine to the skillet, then the fish. (don’t stir too hard because this fish is easily break apart). Cook with high heat and a lid on for 2 minutes, then turn the heat to medium low and continue to cook for about 9 minutes.

Add the chicken bouillon and green part of scallion to the fish.

Notes:

This fish’s meat is really tender and firm and best of all it is not fishy at all; its bones/cartilage are big and brittle, very safe to eat. The price of it is unbelievably good, I had once got it for $0.99 per pound. Make sure you ask the people work in the fish market to peel the skin off for you.

糟菜 75g

2 磅

生抽 2 湯匙

素蠔油 1 湯匙

糖 1.5 茶匙

料酒 1 茶匙

雞粉 1/3 茶匙

生薑 4 片

葱 1條

把魚切成大塊,在沸水中煮30秒。

加入1 湯匙油到一個個鍋裏,加熱一點,然後加入蔥白,糟菜和薑到油裏炒一分鐘。

加入2/3杯水和料酒到鍋裏然後加入魚。(小心攪拌,因為這種魚很容易碎)。用大火加蓋煮2分鐘,然後將火調低,繼續煮約9分鐘。

在魚中加入雞肉和蔥綠部分。

注意事項:

這種魚的肉很嫩,一點也不腥;它的軟骨又大又脆,吃起來很安全。它的價格又難以置信的便宜,我曾經買過每磅0.99美元。最好在買的時候叫他們幫忙去皮,那個皮很難剝。

 

Airfried Salmon Fish In Brown Sauce/气炸三文鱼

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I had a really good lunch today, and this salmon fish is one the dishes.

Salmon fish 200g

Rice wine 1tbsp

Salt a pinch

Sauce:

Water 3 tbsps

Light soy sauce 3 tbsps

Dark soy sauce 1tbsp

Brown sugar 2tbsps

Cut the fish into chunks then marinate the fish with salt and rice wine for at least 30 minutes.

Add everything for sauce in a small sauce pan and cook with low heat for 15 to 20 minutes until it turns thick and dark.

Wrap the fish with dry corn starch and air fry them for about 9 minutes.

Add the fish to the sauce we just made and mix well.

Garnish it with some scallion and sesame seeds.

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三文魚200克

米酒1湯匙

鹽一点

醬:

水 3 湯匙

生抽3湯匙

老抽1湯匙

紅糖2湯匙

將魚切成塊, 然後用鹽和米酒醃制至少30分鐘。

把醬汁的所有材料放在一個小鍋裡, 用小火煮 15至20分鐘, 直到它變稠,變黑。

用澱粉包裹魚, 然後將其气炸約9分鐘。

把魚加入我們剛剛做的醬汁中, 攪拌均勻。

用一些蔥和芝麻裝飾一下。

Below are the other dishes for today’s lunch.

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Salmon Fish Fried Rice/三文鱼炒饭

I bought a big salmon steak last week and baked half of it. I didn’t want to bake the other half, so I thought of using it to make fried rice.

IMG_5594.JPGSalmon fish 200g

Cooked long grain white rice 1.5 cups (overnight left over rice)

Ginger 1tsp

Yellow onion 1/2 cup (diced)

Scallion one whole piece

Pork Lard 2-3 tbsps

Egg 1

Chinese Ba choy some for decoration (optional)

Add 2 tbsps of vegetable oil in a non-stick pan, heat it up. When the pan is really hot, add the fish skin side down and pan fried each side about 1.5 to 2 minutes(4 sides).

Use a fork to break the cooked fish into big flakes.

Make scramble egg in a clean pan.

Add lard to a clean non stick pan, add onion, ginger and white part of scallion to the oil and saute until fragrant.

Add rice to the vegetables and stir fry for about 3 minutes or until it is hot enough for you. Add scramble egg and fish last and mix well.

Season the rice with pinches of salt, 1/3 tsp chicken bouillon, one tablespoon cooking wine and pinch of white pepper. Add green part of scallion.

You can boil the ba choy in water or saute it with oil then use it to garnish the dish, or you can totally leave it out.

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Anka Flavor Fried Salmon Fish/炸红糟三文鱼

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One pound salmon

3 tbsps Anka sauce

Cut salmon into strips, then marinate it with anka sauce, 1/2tsp salt, a few pinches of white pepper powder for 1hour。

Wrap the salmon with a thin layer of corn starch. let sit for 15 minutes.

Deep fried the fish in hot oil for about 3-4 minutes depend on how big you cut the fish.

Use a kitchen paper towel to absorb the excess oil.

You can squeeze some fresh lemon juice over the fish when serve.

三文鱼一磅

红糟3汤匙

三文鱼切成条,加入红糟,1/2茶匙盐,一点白胡椒粉拌匀腌1个钟头。

三文鱼裹上一层淀粉,然后放一边15分钟。

在热油中炸3-4分钟 看你的鱼切的大小。

捞出后用厨纸吸取多余的油。

吃的时候可以挤一点柠檬汁在鱼上。

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Tofu Sheet Rolls/腐皮卷

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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.

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

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WeChat Image_20171009222037Image result for 鲜腐皮

 

Cuttlefish With Cayenne Pepper/牛角椒炒墨鱼

 

Green cayenne pepper 2 pieces

Cuttlefish 10 oz.

¼ of medium Yellow sweet pepper

Celery 1 stalk

Ginger 1 slice

All the ingredient should be thin shredded.

Marinate cuttlefish with pinch salt, pinch white pepper and 1 tbsp. cooking wine for 15 minutes and set aside.

Bring some water to boil, precook cuttlefish in the boiling water for 1 minute.

Add 2 tbsps. oil to a skillet and heat it up, add shredded ginger and cook for 20 seconds.

Add the rest ingredients except yellow pepper to the skillet and stir fry for 3-4 minutes.

Add ¼ tsp. salt, ½ tsp. chicken bouillon powder, and yellow pepper and continue to stir fry until all the flavor are well combined.

Before you turn the heat off, add 2 tbsps. Cooking wine from the edge of the cooking pan.

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绿牛角椒2条

墨鱼10盎司

中号黄甜椒 ¼个

芹菜1根

姜1片

所有的材料都要切成丝。

用一点盐, 一点白胡椒和1汤匙. 料酒腌墨鱼15分钟。

煮开一些水, 墨鱼在沸水中煮1分钟。

加热2汤匙油在一个煎锅里, 加姜丝炒20秒。

加入除黄椒以外的其他配料, 快炒3-4 分钟。

添加¼ 茶勺 盐、½茶勺鸡汤粉, 并继续翻炒 直到所有的味道都拌匀了。

在你关火之前, 加2汤勺料酒喷一下锅沿。

Steam Salmon Steak/ 蒸三文鱼

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Salmon steak 1 pound

Ginger 2 slices

Scallion a few pieces

Cilantro a few pieces

Seasoned soy sauce for seafood 3tbsps

Oil 3tbsps

Steam salmon steak with just the ginger on the top over the boiling water for 8-10 minutes.

Drain the water from the plate, add the soy sauce to the fish, and leave the scallion and cilantro on top of the fish.

Heat up the oil until it is smoking hot, pour the oil to the scallion and cilantro.

 

三文鱼排 1 磅

生姜 2 片

葱2条切丝

香菜几根切丝

蒸鱼豉油 3大勺

油 3大勺

三文鱼扒上放姜隔沸水蒸8-10分钟。

把蒸好的鱼里的水篦掉,加入豉油,放葱和香菜在鱼身上。

油烧到冒烟后倒在葱和香菜上面。

Basa Fish In Pickle Sauce/糟卤龙利鱼

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Basa Fillet 250g

Mix vegetable 2 cups

Minced ginger 1tsp

Shredded ginger 1tbsp

Pickle sauce 3 tbsp

Cooking wine 1tbsp

White pepper 2 pinches

I didn’t like basa fish very much because I think it has a very strong smell of soil. (I admit I am a little strange). Today I decided to add minced ginger and white pepper to the fish in addition to the cooking wine I always use to make the smell disappear. It worked out perfectly fine; it had no smell at all. Loved it! For mix vegetable, I recommend Chinese dried mushroom and fungus. I happened to have some fresh mushroom and green pepper at hand so I used them too. It is all up to you. If you do use dried vegetable, make sure you soak them in water for a few hours before cooking.

Cut basa fillet into thin slices and marinate with minced ginger, cooking wine, white pepper and 1/3 tsp salt for at least 30 minutes.

Bring 3 cups of water to boil, and then add 2-3 tbsp of starch to the fish and mix well. Cook fish in the boiling water for 3 minutes and drain, set aside.

Add 3tbsp oil in a cooking pan and heat it up, add ginger and mix vegetables and sauté for 3-4 minutes or until the vegetables are soften.

Add pickle sauce and 2tbsp water then cook it with a cover on for 3 minutes.

Add cooked fish to the mix veg. and mix well.

龙利鱼片 250 克

 

2

 

1 茶匙

 

1 汤匙

 

糟卤3 汤匙

 

1 汤匙

 

胡椒少量

 

喜利欢因为觉得强烈的土腥(我承认有点奇怪)。今天决定除了料酒加姜末胡椒粉看看可不可以除掉拿个味道。出来的效果非常;根本没有土对于混合蔬菜建议中国和黑木耳碰巧手边一些新鲜蘑菇青椒所以也如果使用干香菇木耳确保烹调之前小时浸泡

 

鱼片薄片料酒胡椒1/3 茶匙至少腌 30 分钟

 

 3 煮沸然后2-3 汤匙淀粉添加到鱼片里搅拌好开水 3 分钟捞出待用

 

平底锅加热 3 汤匙混合蔬菜 3-4 分钟直到蔬菜变

 

加入糟卤 2 汤匙然后上盖煮 3 分钟

 

煮熟蔬菜拌匀

Hair Tail Fish In White Pepper Sauce/福州红烧带鱼

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For some reasons, I don’t like fish that much any more. Most of time I think they are very fishy and  when I cook the smell will stay at home for quite a while. So I just kind of stop buying fish.  A few days ago my mother bought a big hair tail fish and I had to cook it, so I tried my best to make it delicious but not to smelly and it turned out to be pretty good! My home didn’t smell fishy after cooking. The secret is the ginger, add 2,3 pieces ginger to the oil when you deep fry any kind of fish.

Hair tail fish 2 pounds

Ginger 4 pieces

Scallion 1 piece

Sauce

Light soy sauce 5tbsps

White pepper 1/4tsp

Sugar 2.5tbsps

Vinegar 3tbsps

Water 4-5tbsps

Mix all the ingredients for sauce together in a small container.

Cut hair tail fish into 2 inches wide pieces marinate with a little bit of salt, cooking wine for at least 30 minutes.

lightly cover the fish with some starch, then deep fry the fish in hot oil(with 2 pieces of ginger in it) for 4-6 minutes (depend on the size of your fish) or until when you can easily insert a chop stick into the fish.

Only leave 1 tbsp of oil in the pan and sauté the scallion and ginger for a minute, add the sauce then the fish to the sauce and bring it to boil, then turn the heat to medium low and continue to cook for 4-5 minutes.

Pick the fish out of the pan first then use a little bit of starch water to thicken the sauce. Pour the sauce over the fish.

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带鱼 2 磅

生姜 2 片

葱 1 根

酱汁

生抽 5 大勺

白胡椒 1/4 茶匙

糖 2.5大勺

醋 3大勺

水 4-5大勺

将酱汁的所有原料都混合在一个小容器中。

带鱼切成2 英寸宽的片用一点点的盐,料酒腌至少 30 分钟。

薄薄地在鱼表面裹一层淀粉,然后在热油里(加2 片姜在油里, 这样家里不腥)炸4-6 分钟(取决于你的鱼的大小)或到您可以轻松地用筷子插入鱼肉。

锅里留一汤勺油加入葱和姜炒一分钟、然后加入酱汁和鱼烧开,转至中小火继续煮 4-5 分钟。

把鱼先捡出来后用一点点的淀粉水勾芡。酱汁倒在鱼上就可以了。