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

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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。

Bake Salmon With Orange Sauce/烤橙汁三文鱼

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Salmon steak 1.5 pounds

Orange juice 1/4 cup

Garlic 3 cloves

Soy sauce 4 tbsps

Honey 2 tbsps

Rosemary 1tbsp

Thyme 2 tsps

Lemon 2 slices

Brown sugar 1 tbsp

Put all the spices and sauce above in a small bowl and mix well.

Preheat oven to 375F.

I like to eat salmon with some fat, so I don’t normally buy salmon fillet. I love the fatty stomach part from salmon steak. Cut salmon steak into 2 separated pieces and marinate them with some salt.  Place the fish in a piece of foil large enough to fold over and seal, pour the sauce we made earlier to the fish then fold and seal the foil.

Bake the fish in the oven for about 15 to 20 minutes. Take the fish out of the oven, place fish in a plate, filter the sauce and pour back to a cooking pot and bring it to boil then reduce the sauce to half the amount. If you want it to be thick, you can add a little bit of starch water. Pour the sauce over the fish.

Super tender and juicyIMG_4273

三文魚排 1.5 磅

橙汁 1/4 杯

蒜 3 粒 切碎

醬油 4 湯匙

蜂蜜 2 湯匙

迷迭香 1 湯匙

百里香 2茶勺

檸檬 2 片

红糖1湯匙

 

把以上所有的香料和調料一起放在一個小碗中,攪拌均勻。

預熱烤箱 到375F。

我喜歡吃有一些脂肪的三文魚,所以我通常不買三文魚柳。把三文魚排切成 2 份用一些鹽醃一会。 將魚放在一塊足夠大以折疊和密封的锡纸上,将我們早些時候所调的酱汁倒鱼上然後折疊和密封锡纸。

魚在烤箱裡烤約15 至 20 分鐘。将魚取出爐后放在一個盤子里,过滤醬汁后倒回鍋裡,把它燒開,然後煮到剩原来一半的醬汁。如果你想要稠些,你可以加一點點的水澱粉。醬汁倒在魚上。

Fish Ball Soup/鱼滑汤

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马鲛鱼肉1000克

蛋 2 个

地瓜粉1杯

姜蓉 1大勺

水1/4 杯

盐1茶勺

鸡粉 1茶勺

白胡椒粉 1茶勺

把鱼肉剁碎后放一个大盆里,用檊面杖的一头来捣鱼肉大概30分钟

加入鸡蛋,水和盐搅拌均匀后继续捣大概15分钟

加入地瓜粉, 姜蓉,鸡粉,胡椒粉继续捣10分钟

如果喜欢还可以把香菜切碎后加入到打好的鱼茸里,更香。 爱吃福州鱼丸的买点碎肉包进去就是福州鱼丸了。

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鱼汤做法:

烧开一小锅水, 把鱼浆用汤勺舀出小块的放滚水中煮3-5 分钟后捞出

另一锅中烧开一些高汤,把煮好的鱼滑放入高汤中加一点盐,醋,白胡椒粉,香菜调味就好了。

那天在做了一半以后觉得用檊面棍来捣太累人了,所有在加了鸡蛋后就用手动搅拌器来搅了, 效果很好。 所以如果你怕累的话就试试用搅拌器来做好了。

Mackerel fish 1000 g

Egg 2

Potato flour 1 cup

Ginger 1 tbsp

Water ¼ cup

Salt 1 teaspoon

Chicken powder 1 teaspoon

White pepper powder 1 teaspoon

 

Cut fish really fine and put it in a large bowl, use one side of a rolling pin to punch the fish for about 30 minutes

Add eggs, water and salt to mix well and continued to pound for about 15 minutes

Add sweet potato starch, ginger, chicken powder, white pepper continue to pound for 10 minutes

If you like you can also add finely chopped cilantro to the fish paste for more flavor. If you like Fuzhou fish ball, wrap the ground meat inside the fish paste, and it will be even better.

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Fish soup direction:

Boil a pot of water, use a spoon to spoon out some small amount of fish paste and cook in boiling water for 3-5 minutes.

In a saucepan, bring some stock to boil, add the cooked fish pastes with a little bit of salt, vinegar, white pepper, cilantro for taste.

 

Tip: half way through the process that day, I feel it was too much work to use the rolling pin so I used electronic mixer instead after I added the eggs, it worked really good. So if you don’t want to get really tired, go ahead and use electronic mixer.

Crucian With Soy Sauce/红烧鲫鱼

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鲫鱼1条(这是1.5 磅)

生抽 3 勺

老抽 1勺

蚝油1.5 勺

糖2勺

料酒3 勺

水3/4杯

姜3 片

蒜头 3粒

红葱头 2 粒

葱2 段

香菜

倒3勺油在一不粘炒锅中,油热后加入鱼盖上盖子每一面煎3-4分钟。 煎好后把鱼拿出,再加1勺油把除香菜以外的菜都放进去炒,一直炒到香气溢出大概2分钟,接着加所有的酱料和水进去后把鱼放进去。大火煮开后转中小火煮7-8分钟或则煮到汁收到差不多就可以了。香菜点缀。

Crucian 1 (this one is 1.5 pounds)

Light Soy sauce 3 tablespoons

Dark Soy sauce 1 tablespoon

Oyster sauce 1.5 tablespoons

Sugar 2 tablespoons

Cooking wine 3 tablespoons

Water 3/4 cup

Ginger 3 slices

Garlic-3 cloves

Red shallot 2 pieces

Scallion 2 pieces

Cilantro some

Pour 3 tablespoons of oil in a nonstick frying pan, after heating up the oil add fish to it then cover and pan fry each side of fish for about 3-4 minutes.

Take the fish out then add 1 tablespoon more oil, put all the vegetables except cilantro and stir fry about 2 minutes or until aroma of all the vegetables are fully out, then add all the sauce and water to it. Cook with high heat until it turns boil then reduce the heat to medium low and cook about 7-8 minutes or until the sauce are thicken. Garnish the dish with cilantro.

 

Baked Salmon/烤三文鱼

 

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2 cloves garlic, minced

4 tablespoons olive oil

1 teaspoon dried rosemary

1.5 teaspoon salt

1 teaspoon ground black pepper

2 tablespoon lemon juice

2 tablespoon fresh parsley, chopped

2 tablespoons butter

20 ounces salmon

  1. In a medium glass bowl, prepare marinade by mixing garlic, olive oil, rosemary, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator at least 1 hour, turning occasionally.
  2. Preheat oven to 425 degrees F
  3. Place fillets in aluminum foil, cover with marinade, add butter on top of the fillets and seal. Place sealed salmon in the glass dish, and bake 30 minutes, or until easily flaked with a fork.

2 颗大蒜,切碎

4 湯匙橄欖油

1 茶匙幹迷迭香

1.5 茶匙鹽

1 茶匙黑胡椒

2 大湯匙檸檬汁

2 湯匙新鮮歐芹,切碎

2 大湯匙黃油

20 盎司三文魚

1.一個中型的玻璃碗,準備醃料:混合大蒜、 橄欖油、 迷迭香、 鹽、 胡椒、 檸檬汁和歐芹。放入烤盤,三文魚魚片放入中型玻璃,加入醃料。在冰箱裡醃制至少 1 小時,不時翻一翻。

2.預熱烤箱至華氏 425 度

3.將魚片放在锡纸上、 拌入醃料,在魚片上加黃油难后包起锡纸密封起来。密封起来的魚放在玻璃盤里,烤 30 分鐘,或直到用叉子可以很容易剝落鱼肉。

Basa Fillet with Garlic Sauce/鱼香龙利鱼

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This is a super easy dish, it will only take you 10 minutes from preparing to finish cooking. It is a must try yummy dish!!!!!

Basa fillet 1 pound/one whole piece

White rice vinegar 1/4 cup

Water ¼ cup

Balsamic vinegar ¼ cup

Sugar ¼ cup

Pinch of salt

Pinch of white pepper

1 tbsp of light soy sauce

Bring a big pot of water to boil, add in 2 slices of ginger and 2tsp of salt, turn the heat to medium, then cook the fish in the boiling water for about 7 minutes or until it is done. Place the fish in a long plate.

In another small pot, except white pepper and salt add in the rest ingredients and bring to bubbling, turn the heat to low and continue to cook for a minute or so, add 2 tbsp. of sweet potato starch water to thicken the sauce. Dust some white pepper and pinch of salt to the fish then pour the sauce over the fish.

So far this is the easiest fish dish I’ve ever cooked. It is easy but it tastes super delicious. Make sure you don’t overcook the fish. Turn the heat low when the sauce start to bubble otherwise all the sourness will evaporate. The original recipe doesn’t have water, I’ve tried it myself, and it is a bit too sour for me. If you don’t have Italy balsamic vinegar, you can use just regular Chinese Balsamic vinegar, after all this is a Chinese dish.

龙利魚柳 1 磅 / 一整条

白米醋 1/4 杯

¼ 杯水

香醋 ¼ 杯

糖 ¼ 杯

一点盐

一点白胡椒粉

一大勺生抽

一大锅水煮沸後,加入姜 2 片和 2 茶匙的鹽,火开小一些,然後放魚进去煮約 7 分鐘,或直到它熟。將魚放在長的盘子里。

在另一個小鍋裡,添加其他除盐和白胡椒以外的材料煮至冒泡,火调低,繼續煮一分鐘,加 2 湯匙的甘薯澱粉水勾芡醬汁。撒点白胡椒和盐在鱼上,然后把醬汁倒在魚上面。

到目前為止,這是我煮過最簡單的魚。它很容易煮,但它的味道却超級好吃。請你不要把鱼煮太过了。酱汁冒泡后一定把火溫調低,否則醋的酸味會蒸發掉。原來的食譜沒有水,我已經試了一次,對我來說有點太酸。如果你沒有義大利香醋,你可以使用普通的中国香醋。我是用義大利香醋煮的。