Savory Moon Cake/鲜肉月饼

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肉末385 克

盐 ½ 茶勺

老抽2大勺

鸡粉1茶勺

葱两根

姜末 1茶勺

糖1大勺

把以上材料搅和好放冰箱冰个1-2个小时。 家里什么肉末都剩点, 我就全部放一起做了。 大概1/3 牛肉, 1/3 肥肉,1/3 猪肉。 没有全部用完大概2/3 做8 个饼。

皮的食谱是田园时光美食的。

English: https://www.youtube.com/watch?v=a1mUoZjaMJo

Chinese: https://www.youtube.com/watch?v=rZjcAww_Nq0

谢谢田园, 这皮简直就是酥到没法形容。

水油皮材料(Water and oil pastry ingredients)

中筋面粉 130克(All purpose flour 130 g)

糖1汤匙(Sugar 1 tbsp)

猪油35克(Lard 35 g)

水70-80毫升(Water70-80 ml)

 

油皮材料(Oil pastry ingredients)

中筋面粉 90克(All purpose flour 90 g)

猪油45克(Lard 45 g)

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把以上水油皮和油皮的材料分开在两个碗里拌好,静置30分钟,之后取出来再揉到光滑。分别分成8 等分。

先把水油皮檊成圆片,再把 油皮的小面团作为馅料包入封口。

全部包好后静置15分钟,就是月饼皮。把包好面团按照屏幕显示的方法 擀成圆片 。

包入肉馅一定要把口包紧才不会烤后爆开。

包好以后把封口朝下,用擀面杖在饼上轻轻压一压 让里面的馅料均匀分布。

烤盘里放上烤纸或者Baking mat把所有的饼摆放好。烤箱预热315华氏度,先烤30分钟。

30分钟后 把饼翻一面,正面朝下再烤十分钟.

Ground  meat 385 g

 

Salt ½ teaspoon

Soy sauce 2 tablespoons

Chicken powder 1 teaspoon

Minced scallion 1/3 cup

Minced Ginger 1 teaspoon

Sugar-1 tablespoon

 

Mix all ingredients above and refrigerate for 1-2 hours.  I only use about 2/3 the meat above for 8 moon cakes.

The recipes of moon cake’s crispy shell is by 田园时光美食.

水油皮材料(Water and oil pastry ingredients)

中筋面粉 130克(All purpose flour 130 g)

糖1汤匙(Sugar 1 tbsp)

猪油35克(Lard 35 g)

水70-80毫升(Water70-80 ml)

 

油皮材料(Oil pastry ingredients)

中筋面粉 90克(All purpose flour 90 g)

猪油45克(Lard 45 g)

In 2 separated containers mix the ingredients for Water and oil pastry and oil pastry separately. Let stand for 30 minutes, then knead until smooth. Divide each of them into 8 equal portions.

Use a rolling pin to roll the water and oil pastry flat like dumpling skin,  then wrap the oil pastry inside the water and oil pastry and seal it really tight.

Rest the pastry for 15 minutes. Fellow the Picture instructions and wrap the meat inside the pastry and seal.

Make sure you seal them very well otherwise the meat is going to pop during baking process.

The seal side should face down, then use a rolling pin to gently press on the moon cake’s surface so the filling is even inside.

Place all the cakes on a Baking mat inside a baking sheet. Preheat oven to 315 degrees Fahrenheit, bake for 30 minutes.

After 30 minutes, turn the moon cakes and then bake the other side for 10 minutes.

 

Thanksgiving 2015

Happy Thanksgiving to everyone. Wish you and your family a happy holiday!

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https://caiqinchen.wordpress.com/2014/11/01/pumpkin-soup%E5%8D%97%E7%93%9C%E6%B1%A4/

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Sweet sticky rice 4 cups

Sugar ½ cup and 6 TBSP

Purple sweet potato 4 oz.

Japanese pumpkin 4 oz.

Pork fat 1/4 cup

Some dried fruit such as cranberries, raisin and apricots

Soak rice in water overnight

Evenly spread a thin layer of rice inside a steamer over a piece of cheese cloth and steam for 15 to 20 minutes. If you have lotus leaf at home, soak leaf in water overnight too then use leaf instead of cheese cloth you will have even better flavor rice for this dish.

Mix in ½ cup sugar and pork fat while rice is still hot. You can adjust sugar and fat according to you taste. But one thing very important here is PORK FAT, otherwise it won’t taste the same, but of course I am not saying you can’t use any other kind of oil to substitute.

Peel sweet potato and cut into small pieces. Steam both sweet potato and pumpkin in the steamer until fork tender. Smash them separately with 1-2 tbsp. sugar each.

I prepared 8 different kind of dried fruits and nuts for this dish, but then I was in such hurry, I forgot to use all of them. So at the end I used cranberries, raisin, apricot, pine nut, and boxthorn berries.

In a large deep bowl, use all the dried fruits and nuts to design your best pattern. Be creative!!!

Then add first layer of rice followed by sweet potato, rice, pumpkin then rice again until you fill everything in the bowl.

If you are ready to serve, get a plate to cover the bowl then flick over, take the bowl away, you will have this beautiful eight precious rice.

Optional:

In a small pot, bring ½ cup water, 1Tsp Osmanthus and 3tbsp sugar to boil, thicken it with some starch water, then pour over the rice.

糯米 4 杯

糖 ½ 杯 + 6 湯匙

紫薯 4 盎司。

日本南瓜 4 盎司。

豬油 1/4杯

一些水果乾,比如小紅莓、 葡萄乾、 杏乾

把米在水中的浸泡一夜

均勻的把米放在一個蒸锅裡面蒸 15 至 20 分鐘。如果你家裡有荷叶,在水里浸泡後代替布使用將使這道饭更香。

在飯还熱時拌入半杯糖和豬油。根據你的口味您可以調整糖和油的用量。但有一件事非常重要就是猪油,否則它的味道就不同了,但當然我不是說你不能使用任何其他類型的油來代替。

甜薯削皮,切成小塊。在蒸籠裡蒸甜薯和南瓜直到叉子可以轻松叉入。在每份中加1-2 湯匙糖压成泥。

我为這道菜準備了 8 種不同的乾果和堅果,,但是我匆忙中忘了使用所有材料。 所以最后我用了小紅莓、 葡萄乾、 杏乾、 松子,枸杞。

在一個大的深碗里,用所有的乾果和堅果設計你自己最喜欢的图形。要有創意!!!

加一层糯米後加甜薯、 糯米、 南瓜, 糯米直到你把所以的材料都放在碗裡填滿。

如果你準備好吃了,拿个盘子蓋住碗倒扣,拿走碗,你就可以开吃了。

也可以在一個小鍋裡,把半杯水,1 茶匙桂花和 3 湯匙糖燒開,加一些澱粉水勾薄芡,然後淋在糯米上。

https://caiqinchen.wordpress.com/2014/11/28/happy-thanksgiving-special-edition%E7%81%AB%E9%B8%A1%E8%8A%82%E7%89%B9%E8%BE%91/

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Sweet Rice wrapped In Bamboo Leaves/粽子

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咸粽子:

糯米5 杯

五花肉 切大块20 块

小朵干香菇 20 朵

腊肠 20 块

冻栗子 20 粒

粽叶40 片

大干贝10 粒

糯米, 干贝和香菇洗净分开泡水过夜。粽叶泡水过夜后洗净。

五花肉加料酒,香菇素耗油,鸡精,生抽,五香粉腌渍至少2-3个钟头。

包之前,沥干米里的水,加3大勺的耗油,1小勺的盐,1 大勺的老抽,1小勺的五香粉,1小勺的鸡粉和撕碎的干贝搅拌一下。

如图所示用两片叶子先放米,然后馅料,再加一层米,包好所有的粽子。

高压锅里加水没过粽子大火1个小时。

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Sweet Rice 5 cups

Pork belly cut into large pieces 20 pieces

Small pieces dried mushrooms 20 pieces

Chinese sausage 20 pieces

Frozen chestnuts-20 pieces

Bamboo Leaves 40 pieces

Big dried scallops 10 pieces

Rice, scallops and mushrooms wash and soak in water separately overnight. Leaves soaked in water over night then wash.

Pork marinates with wine, oyster sauce, chicken powder, light soy sauce, five-spice powder for at least 2-3 hours.

Before you start packing, drain the water from rice; add 3 tablespoons of oyster sauce, 1 teaspoon salt, 1 tablespoon dark soy sauce, 1 teaspoon five-spice powder, 1 teaspoon chicken powder and the torn scallops and stir.

As shown in the below pictures with two leaves for one Zongzi, add some rice first, then the filling, then add a layer of rice again, wrapped all the Zongzi.

Use Pressure cooker with water over Zongzi and cook for one hour.

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甜粽子:

糯米2 杯

杂豆+花生1 杯

粽叶10 片

糯米, 花生+豆子洗净分开泡水过夜。粽叶泡水过夜后洗净。

包之前,沥干米里的水,加红糖半杯搅拌均匀

如图所示用一片叶子卷成尖长的形状包好粽子。

高压锅里加水没过粽子大火半个小时。

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Sweet rice 2 cups

Mixed Beans + peanuts 1 cup

Bamboo leaves 10 pieces

Rice, peanuts + Beans wash separately then soak in water overnight. Leaves soaked in water over night then wash.

Before you start packing, drained water from the rice. Add half a cup of brown sugar mix well.

As shown in the pictures below with one piece of leaf roll into long pointy shape to wrap the zongzi

Use pressure cooker with water over the zongzi cook for half an hour.

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水晶粽:

南瓜馅6 粒做法参照:https://caiqinchen.wordpress.com/2014/08/25/chinese-moon-cakes/

8 盎司的西米

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粽叶泡水过夜后洗净。

包之前西米过水后马上沥干水

如图所示用一片叶子先放西米,然后馅料,再加一层西米,包好所有的粽子。

放普通的锅里水开后煮25 分钟。

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Pumpkin filling 6 pieces please refer to: https://caiqinchen.WordPress.com/2014/08/25/Chinese-moon-cakes/

8 ounces of tapioca pearls

Bamboo leaves 6 pieces

Leaves soaked in water over night then wash.

Soak tapioca in water and drain right away

As shown in the pictures below with one layer of tapioca, then filling, then another layer of tapioca, wrap all of the zongzi.

Cook in boiling water for 25 minutes.

Happy Thanksgiving special edition/火鸡节特辑

This is my 50th post and today is thanksgiving’s day, I am very thankful for all your attention to my blog. I am not a professional; I am just a food lover who loves cooking more than eating. Thank you everyone, please continue supporting me. Happy Thanksgiving!

Tonight’s dinner:

Roast Brine turkey

Sweet sausage with apple stuffing

Orange flavor carrot

Brussels sprouts with bacon

Sweet potatoes with marshmallows

Mashed potatoes

Turkey dripping with red wine gravy

Cranberry sauce

Mango mousse cake

 Roast Brine Turkey

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Recipe by Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html

I made some changes to the original recipe.

Ingredients:

13 pound frozen young turkey

For the brine:
1/3 cup kosher salt
1/2 cup brown sugar
12 cup water
1 tablespoon black peppercorns
2 pieces of dried orange peel
3 pieces of ginger

3 spring of rosemary

3spring of thyme
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
2-4 sprigs rosemary
4leaves sage
Butter 2-3 tablespoons

1spring of rosemary (Chopped finely)

Mix these 2 ingredients for chicken breast.

Directions
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the water, salt, brown sugar, peppercorns, allspice berries, dried orange peel and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Combine the brine and Turkey in an oven safe bag. Place the thawed turkey (with innards removed) breast side down in brine. cover, and refrigerate or set in cool area, turning the bird a few times through brining.

Remove the bird from brine early in the morning of the day you want to eat and rinse inside and out with cold water. Dry the bird with kitchen paper towels. Discard the brine.

Preheat the oven to 450 degrees F.

Place some celery, carrot, garlic and onion on the bottom of a half sheet pan alone with one cup chicken stock then put the bird on top of the vegetables.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird, and spread the finely chopped rosemary and butter mixture underneath the turkey’s skin on the breast part.

Roast the turkey on lowest level of the oven at 450 degrees F for 40-45 minutes or until the color of the skin is brown. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. Once it gets to the color you desire, cover the turkey breast with aluminum foil to prevent it from getting too dark. A 13 pound bird should require a total of about 2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

13 磅凍火鸡

鹵水︰

1/3 杯食鹽

1/2 杯紅糖

12 杯水

1 湯匙黑胡椒

陳皮 2 片

生薑 3 片

3小枝迷迭香

3小枝百里香

香味原料︰

1 個紅蘋果,切成薄片

1/2 的洋蔥,切成薄片

1 条肉桂棒

1 杯水

2-4 小枝迷迭香

4片 鼠尾草

 

黃油 2-3 湯匙

迷迭香 1spring (切成細)

把這 2 种配料混合摸雞胸肉。

烤前2 到 3 天:

在冰箱裡開始解凍火鸡。

在中高溫火候的大湯鍋里加水、 鹽、 紅糖、 胡椒、 陈皮和生薑。偶爾攪拌,煮至沸騰。關火,將鹵水,冷卻至室溫,然後冷藏。

鹵水和火鸡一起放入 5 加侖的桶中或火鸡专用烤袋里。將解凍的火鸡 (去除內臟) 放在鹽水里。確保它完全浸入水、 覆蓋,並冷藏,在醃制过程中翻几次身。

将火鸡從鹵水中取出用冷水沖洗內外。用紙巾将火鸡輕輕拍幹。

預熱烤箱至華氏 450 度

将一些切过的洋葱, 西芹,蒜头和胡萝卜放在烤盘里,加入1杯的鸡汤把鸡放上面。

蘋果、 洋蔥、 肉桂棒和 1 杯水放碗里微波5 分鐘。將其倒如火鸡的腹腔内再放入迷迭香,鼠尾草。将切碎的迷迭香和牛油混合物摸在鸡胸的部位鸡皮下面。

在烤箱最低的架子上烤火雞450度40-45 分鐘。溫度計插入鸡胸最粗的部分烤箱溫度降到 350 華氏度。13 磅重的火雞應该燒 大约2小時直到鸡胸的温度达到161 華氏度。如果火鸡的颜色达到你所要的程度, 就放一张的锡纸在鸡胸上以防鸡颜色太深。 火鸡熟后放15 分鐘再吃。

Sweet sausage with apple stuffing

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Ingredients:

Extra-virgin olive oil
1/2 onion, small dice
2 ribs celery, small dice

1/2 medium carrot, small dice
Kosher salt pinches
1 pound sweet sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
1 sprigs rosemary, leaves finely chopped
7 cups cornbread
1/2 cups dried cranberries

One large apple cut into cubes
16 Oz. chicken stock
Preheat the oven to 350 degrees F.

Coat a large sauté pan with olive oil, add the onions, carrot and celery and saute over to medium heat. Season with salt and cook until the vegetables are tender and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the apple and rosemary and cook for another minute, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.

Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.

Mango Mousse Cake

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Same recipe that I used for  Blueberry mousse cake. But this time I used Mango and didn’t do the Jello topping. Also I added a few mango roses on top of the cake for decoration

https://caiqinchen.wordpress.com/2014/09/01/blueberry-mousse-cake%E8%93%9D%E8%8E%93%E6%85%95%E6%96%AF%E8%9B%8B%E7%B3%95/

Turkey drippings with white wine gravy

Don’t throw away the yummy turkey drippings, it is the best ingredient  for gravy. Skim the fat from the juice then add 1/3 cup of white wine to the roast pan that you use for your turkey and bring it to boil.  whisk  3 TBSP of flour to it and keep whisking until it is smooth. Pour all the broth mixture back to the pan and cook about 2,3 minutes.

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Brussels sprouts with bacon

Precook 2 pounds of Brussels sprouts in boiling water for a few minutes, drain and set aside. In a skillet add little bit of vegetable oil, add some cut bacon and cook at least 3 minutes( depends on how dry do you like you bacon to be, my parents don’t like dry, crispy bacon, so I only cook about 3 minutes). If you like you bacon to be crispy, get all the bacon out of skillet before you pour Brussels sprouts to the skillet and absorb the fat with a paper towel. Cook the vegetable for about 5 minutes with 1/2 cup of chicken broth. Don’t put too much salt because both bacon and broth are already flavored. Put the bacon back if you previously take them out.

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Mashed potatoes

Boil 3 pounds of potatoes until fork tender then smash with a potatoes smasher. Add 1/3 cup of half and half or milk, 2/3 stick of unsalted butter and 3TBSP of mayonnaise. Flavor it with salt and pepper. If you have chives in hand, it will make this dish taste even better.

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Orange flavor carrot

Precook sliced carrot in boiling water for a few minutes, drain and set aside. In a skillet add some vegetable oil and saute carrot for 2 minutes with pinch of salt. Add water and orange juice(water:juice=2:1) simmer for 20 minutes or until it is tender.

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Sweet potatoes with marshmallows

Bake sweet potatoes in a preheat oven (375F) for about 1.5 hours, smash it with a potato smasher. Pour everything to a baking dish WITHOUT ANY SUGAR, add a few pinches of cinnamon powder and mix well. Put some marshmallows on top of it and bake 5 more minutes or until they are melt and golden brown.

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Happy family!

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Good night!