Chinese New Year 2021/新年快樂
Holiday
Happy Thanksgiving 2020
Due to the pandemic I am not inviting anyone over for thanksgiving this year. So I only roasted a duck today. Happy Thanksgiving everyone!!!
Happy Chinese New Year 2020/2020中國新年
It is Chinese new year again, I didn’t think I was going to cook this year, but I guess I couldn’t skip it after all it is new year. So here are the dishes I cooked.
松鼠魚/Squirrel fish
https://caiqinchen.com/2018/02/16/squirrel-fish-%e6%9d%be%e9%bc%a0%e9%b1%bc/
Dongpo Pork Belly/東坡肉
https://caiqinchen.com/2020/01/26/dongpo-pork-belly-%e6%9d%b1%e5%9d%a1%e8%82%89/
Sweet Vinegar Ginger Pork Feet/姜醋豬脚
Walnut Shrimp/核桃虾
https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/
Saute Pea sprout with Dried scallop/豆苗炒乾貝
Mashed Taro/芋泥
https://caiqinchen.com/2018/01/05/mashed-taro-%e8%8a%8b%e6%b3%a5/
發糕/New Year Cake
https://caiqinchen.com/2020/01/24/%e7%99%bc%e7%b3%95-new-year-cake/
Happy Chinese New Year!!!
發糕/New Year Cake
低筋麵粉165克
綠茶粉10克
泡打粉6克
糖75克
熱水160克
- 把糖融化在熱水裏
- 把其他的材料在寧外的盆裏混在一起
- 等熱水涼了后把 2中的材料倒到1中混合到沒有顆粒
- 把混好的糊倒到瑪芬錫盆裏
- 在鍋裏燒開水后，把裝在錫盆裏的麵糊放進去蒸大概20-25分鐘
Low-gluten flour 165g
Green tea powder 10g
Baking powder 6g
Sugar 75g
Hot water 160g
- Melt the sugar in hot water.
- Mix the other ingredients together in another container.
- When the hot water is cool, pour the mixture in 2 into 1 and mix well
- Pour the mixed batter into some muffin tins.
- Bring some water to boil, then steam the batter in boiling water for about 20-25 minutes.
Baked Rice Cake/烤年糕
Chinese new year is coming, rice cake is one of the very traditional dishes for new year. But the traditional one is usually steam. I saw someone making this baked rice cake, I made one myself right away! This is much better than the steam one.
Fully cooked red bean 1 cup
Walnut 1/2 cup
Glutinous rice four 1 pound
Sugar 3/4 to 1 cup
Egg 3
Milk 2 cups
Vegetable oil 1/2 cup
Baking powder 1tsp
Direction:
Preheat oven to 350 F
Mix everything together except walnut.
Pour the batter into a glass baking sheet 10″ x 14″
Add the walnut on top of the batter
Bake in the preheat over for about 50 minutes.
If you don’t mind calories, use half coco nut milk and half milk. You will be surprise how good it tastes.
春節快到了，年糕是一種非常傳統的新年美食。但傳統的年糕通常是蒸的。我看見有人做這個烤年糕，我馬上自己也做了一個！這比蒸的好吃多了。
煮熟的紅豆1杯
核桃 1/2 杯
糯米粉 1 磅
糖 3/4 到 1 杯
雞蛋 3個
牛奶 2 杯
植物油 1/2 杯
泡打粉 1茶匙
做法：
將烤箱預熱至 350 華氏度
除核桃外，所有東西都混合在一起。
將麵糊倒入玻璃烤盤 10寸 x 14寸
在麵糊上加入核桃
在預熱的烤箱中烤約50分鐘。
如果你不介意卡路里太高的話，用一半的椰漿一半的牛奶來做，那個味道很驚艷的。
Almond Coconut Flake Cookies/椰絲杏仁片餅乾
Ingredients
- 1 1/8 cups all purpose flour (1 cup plus two tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 1/6 cup sugar
- 1/6 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes (shredded coconut)
- 1 cup sliced almonds
Instructions
- Preheat oven to 375 degrees
- In small bowl whisk to combine flour, baking soda and salt. Set aside.
- Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
- Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
材料：
1 1/8 杯普通麵粉（1 杯加 2 湯匙）
1/2茶匙小蘇打
1/4茶匙鹽
1⁄2 杯黃油軟化
1/6 杯白沙糖
1/6 杯紅糖
1茶匙香草提取物
1個雞蛋
1/2 杯半甜巧克力片
1 杯甜椰絲（切碎的椰子）
1 杯切片杏仁
做法：
將烤箱預熱至 375 度
在小碗攪拌，將麵粉、小蘇打和鹽混合在一起。
混合黃油和糖。加入香草和雞蛋，混合，直到合併。慢慢將乾的混合物混合到奶油混合物中。攪拌入巧克力片、椰絲和切片杏仁。
使用1 1⁄2湯匙餅乾勺舀出舖在羊皮紙片上。烘烤約12分鐘。在移動到冷卻架之前，請先冷卻 10 分鐘。
Thumbprint Cookies/果醬拇指餅
Ingredients
- 1 cup (230 grams) unsalted butter softened
- 2/3 cup (135 grams) granulated sugar
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups (290 grams) all-purpose flour
- 1/2 cup strawberry or any kind of jam
Instructions
-
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
-
Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
-
Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
-
Bake at 350°F (177°C) for 15 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
材料：
- 1 杯 （230 克） 無鹽黃油軟化
- 2/3 杯 （135 克）白 砂糖
- 2 大蛋黃室溫
- 1茶匙純香草提取物
- 1/4茶匙鹽
- 2 又 1/3 杯 （290 克） 普通麵粉
- 1/2 杯草莓或任何種類的果醬
做法：
- 將烤箱預熱至 350°F （177°C）。用羊皮紙或矽膠烤墊將兩張大烤盤排成一行，放在一邊。
- 在裝有攪拌器的立式攪拌機的碗中，或使用掌上型攪拌器在大型攪拌器中，將黃油和糖奶油在一起攪拌 1-2 分鐘，或直到充分混合。混合蛋黃，香草提取物和鹽，直到完全結合，然後混合在麵粉中。混合物起初會有點碎，但當你繼續混合時，它會團到一起。
- 使用一湯匙餅乾勺或量湯匙，測量餅乾麵團，滾成球，然後放在準備好的烤盤上。
- 用拇指（或大木勺的手柄）按壓餅乾麵團的中央。舀1/2 茶匙果醬到每個餅乾的凹痕中。
- 在 350°F （177°C） 下烘烤 15 分鐘，或直到餅乾設置並底部呈淺棕色。從烤箱中取出，在烤盤上冷卻 10 分鐘，然後小心地將餅乾轉移到冷卻架上完全冷卻。
Happy Thanksgiving 2019
Poon Choi/盆菜
Poon Choi is a traditional Cantonese dish for holidays or special events. I am trying to find a name in English for it, but I have a hard time finding one. This is a dish contains so many ingredients or should I say so many different dishes in one HUGE bowl. It usually has different vegetables on the bottom, then seafood, roast pork, duck and many more spread on top of it.
I saw a picture of it long time ago and was very impressed. This year I wanted to make something different for Chinese new year, so I decided to try this dish. I went online searching for pictures and videos, but nothing really matched what I wanted. I don’t like some of the main ingredients used in this dish such as dried oyster, sea cucumber or pork feet. This dish is a lot of work and very time consuming, so I decided to do it my own way. Therefore this is NOT an authentic Poon Choi.
Ingredients:
Chinese Bay choi 2 cups after boiling
Lotus root 1 cup after boiling
Enokitake mushroom 1/2 cup after boiling
Oyster mushroom 1/2 cup after sauteing
White radish 1 pound (cut into chunks boiling with 1tbsp salt)
Fried taro about 10 pieces
Dried Tofu skin 1 cup after boiling
Fresh Shiitake mushroom 5 pieces
Frozen Abalone 5 pieces
Prawn 5 pieces
Dried Scallop 5 pieces
One whole and 1/4 Chicken (1/4 one I used dark meat)
Fish ball 5 pieces
Pork Belly in red preserved tofu sauce one piece
Broccoli one small head (boil)
Hairy dried seaweed a few tbsps
Pork belly in preserved red tofu sauce:
Hainanese Chicken(1/4)：
https://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/
Prawn in ketchup sauce:
Pan fried both sides of prawn in 2 tbsps oil for about 1.5 to 2 minutes per side (adjust time according to the size. )
Add 1tbsp oil to a skillet, add 5-6 tbsps ketchup then 1/4 cup water and bring to boil, add prawn to it and mix well. Set aside.
Abalone chicken broth:
Blanch both chicken (one whole) and abalone in boiling water for 2-3 minutes.
Cooking both of them in a pressure cooker with 2 quarts water and 3 big slices of ginger for 30 minutes.
Abalone and Shiitake mushroom in oyster sauce:
Soak hairy seaweed in water for one hour.
Take the abalone out of the broth, cut into thin strips.
Add 1tbsp light soy sauce, 1/2 tbsp sugar, 3tbsps oyster sauce and 3/4 cup water to a sauce pan.
Add abalone, hairy seaweed and mushroom to the sauce and cook until boiling. Turn the heat to low and continue to cook for 30 minutes.
Steam dried scallop:
Scallops soak in water for a few hours in a small bowl
Steam the bowl of scallop in the water over boiling water for 15 minutes
Fish ball:
boil fish balls in boiling water for 2 to 3 minutes.
Assemble:
Arrange the vegetables on the bottom of 11″ bowl.
Bring about 2 cups broth to boil, season it with salt and oyster sauce.
Add starch to thicken the broth.
Pour the broth over the vegetable.
Cook the vegetables with the broth until the vegetables are warm enough for you.
Arrange other dishes on top of the vegetables.
Decorate the poon choi with broccoli.
盆菜是傳統的粵菜, 通常在过节过年或特別活動的时候才会吃。我努力想找个英語名字, 但怎么也想不出。這是一道有很多食材的菜, 或者我應該说是一個巨碗里有各式山珍海味的大菜。它的底下通常有不同的蔬菜, 然後是海鮮、烤豬肉、鴨和更多的菜铺在蔬菜上面。
我很久以前看到一张盆菜的照片, 印象非常深刻。今年我想中國新年做一些不一樣的東西, 所以我決定試試這道菜。我去網上搜索圖片和視頻没有看到真正符合我想要的。我不喜歡這道菜中使用的一些材料, 如蚝干、海參或豬腳。這道菜工续很多, 也很耗時, 所以我決定按照自己的方式做。因此這不是一道真宗的盆菜。
材料：
中國白菜煮后2杯
蓮藕煮后1杯
金针菇煮後半杯
炒後的牡蠣菇半杯
白蘿蔔1磅 (切成塊后加1湯匙鹽煮熟)
炸芋头約10片
腐皮煮熟後1杯
新鮮香菇5朵
冷凍鮑魚5个
大蝦5只
幹貝5个
一只整雞和一個鸡腿
魚丸5个
紅腐乳醬汁豬肉一塊
西蘭花一個 (煮沸)
发菜幾湯匙
紅腐乳醬汁豬肉:
海南鸡(鸡腿):
HTTPs://caiqinchen.com/2014/12/22/hainanese-chicken-and-rice%e6%b5%b7%e5%8d%97%e9%b8%a1%e9%a5%ad/
茄汁蝦:
在 2 汤匙油中煎蝦1.5 至 2分鐘每面 (根據大小調整時間)。
在平底鍋中加入1汤匙 油, 加入5-6 湯匙番茄醬翻炒, 再1/4杯水煮开, 加入對蝦, 攪拌均匀。
鮑魚雞湯:
在沸水中將雞肉 (一只) 和鮑魚焯水2-3分鐘。
加2夸脫的水和3片姜在电高压锅里煮约3 0分鐘。
蚝油鮑魚香菇:
將发菜浸泡在水中一小時。
把鮑魚從肉湯裡拿出來, 切成細條。
加入1湯匙生抽、半湯匙糖、3汤匙蚝油和3/4杯水。
加入鮑魚、发菜和香菇到醬汁中煮开。將火調小, 繼續煮30分鐘。
蒸干貝:
干貝放在一個小碗裡在水中浸泡幾個小時
隔水蒸15分鐘
魚丸:
在沸水中煮魚丸2至3分鐘。
組裝：
將蔬菜放在一个11寸的盆子的底部。
約2杯鸡肉鲍鱼湯煮沸, 加鹽和蚝油調味。
加一点淀粉水勾芡使肉湯变浓稠。
把肉湯倒在蔬菜上。
把加了菜和肉汤的盆菜煮一下热开。
在蔬菜的上面铺排开其他的菜。
用花椰菜裝飾盆菜。
Happy Chinese New Year Celebration/新年快乐！
This year is year of Pig! My family celebrated the happy time with some good food again like any other years. Wish everyone a healthy happy new year!
Dish of the year: Poon Choi
Squirrel Fish
https://caiqinchen.com/2018/02/16/squirrel-fish-%e6%9d%be%e9%bc%a0%e9%b1%bc/
Red Preserved Tofu sauce Pork
Walnut Shrimp
https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/
Wild Arctic surf clams
Mashed Sweet Taro
Creme Brulee
https://caiqinchen.com/2016/12/28/creme-brulee%e7%84%a6%e7%b3%96%e5%b8%83%e4%b8%81/
Japanese Cheese cake
Rice cakes
https://caiqinchen.com/2019/02/03/chinese-new-year-sweet-rice-cake-%e5%b9%b4%e7%b3%95/
CaiQin's Kitchen 