Rice In Clay Pot/煲仔饭

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Rice 1 cup

water 1 cup

Home made sausage 1 stick

https://caiqinchen.com/2019/03/11/chinese-sausage-%e8%85%8a%e8%82%a0/

Home made preserved pork 1 piece

https://caiqinchen.com/2016/03/03/preserved-meat%e8%85%8a%e8%82%89/

Home made roast pork 1 piece

https://caiqinchen.com/2014/10/29/328/

Any kind of green leafy vegetable 2 pieces

Pork lard 1tbsp

One egg

Sauce for the rice:

3tbsps light soy sauce

3tbsps water

1tbsp dark soy sauce

1tbsp sugar

Mix everything together.

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Direction:

Wash rice and soak in water for one hour.

Cut all the meat into thin slices.

Cook vegetable in boiling water for 2 minutes and set aside.

Turn the heat on, add the pork lard to the rice and cook the rice in the clay with cover on for 6 minutes.

Turn the heat to low, add the preserved pork and sausage to the rice and continue to cook for 12-14 minutes with cover on.

Add roast pork and break the egg to the rice, continue with low heat and cover on for 5 minutes.

Turn the heat off, leave it with cover on for 10-15minutes.

Garnish the dish with the green vegetable, add 2-3 tbsps of the sauce to the rice.

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米1杯

水1杯

自製香腸1条

HTTPs://caiqinchen.com/2019/03/11/chinese-sausage-%e8%85%8a%e8%82%a0/

自製腊肉几片

HTTPs://caiqinchen.com/2016/03/03/preserved-meat%e8%85%8a%e8%82%89/

自製叉烧几片

HTTPs://caiqinchen.com/2014/10/29/328/

任何一種綠葉蔬菜2条

豬油1湯匙

一個雞蛋

 

醬汁:

3汤匙 生抽

3汤匙 水

1湯匙老抽

1湯匙糖

把所有的東西都混合在一起。

做法:

將米洗淨, 浸泡在水中一小時。

把所有的肉切成薄片。

在沸水中煮蔬菜 2分鐘, 捞出放在一邊。

在米飯中加入豬油加盖开大火煮6分鐘。

將火調最低, 將腊肉和香腸铺在米飯上, 繼續蓋上蓋子小火煮 12-14分鐘 。

加入叉烧, 把雞蛋打到米飯上, 繼續用小火蓋上盖煮5分鐘。

把火關掉等10-15分鐘。

用蔬菜裝飾, 在米飯中加入2-3 湯匙的醬汁。

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Chinese Sausage/腊肠

I thought about making Chinese sausage for quite some time, but never really did it until this year when I was finally ready, so here is my Chinese sausages.

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Cantonese sausage

Lean Pork 3500g

Pork fat 1500g

Salt 1.6% 80g

Soy sauce 3% 150g

Sugar 7.5% 375g

Vodka 5% 250g

Sausage casing one bag 50 inches

I hand cut all the pork and fat into small dices myself, it was crazy lot of work. You can just use ground pork, but some people say hand cut tastes much better than ground pork. I think maybe the texture makes the differences.

Mix all the spices with the meat and pork and let it marinate in your refrigerator for a day.

Rise and wash the sausage casing thoroughly and soak them in warm water for one hour before use.

I don’t have a sausage stuffer at home, so I used the method I found online by using a plastic coke bottle. Cut the top part of the bottle off and tide the casing to the mouth of the bottle and stuff the sausage. It worked fine with me, I only broke the casing once, but it may not work as fast as the machine. But Hey! I don’t want to buy a machine and only gonna do it once.

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After you done with all the pork, tie them tight and twist them the length you want. It is very important not to stuff them too full so when you twist them the casing will not break.

Hang them out door with the temperature of 5C or lower. If the outdoor temperature is too high make sure take them and hang them in your refrigerator. (yes hang), so it is better do them when it is really cold winter time. It will need about 2 weeks for them to be ready in that kind of weather.

广式香肠

瘦猪肉3500克

肥猪肉1500克

盐 1.6% 80g

酱油 3% 150 克

糖 7.5% 375g

伏特加酒5% 250 克

香肠套一袋 50英寸

我手切把所有的猪肉和肥肉都切成小块, 这是个工作量很大的活。你可以使用碎猪肉, 但有些人说手工切割的味道比磨碎的猪肉好吃多了。我想也许这个质地会造成口感不同。

将所有的香料与肉类混合, 让它在冰箱里腌制一天。

彻底清洗香肠套, 在使用前将其浸泡在温水中一小时。

我家里没有灌香肠的机器, 所以我用在网上找到的方法用塑料可乐瓶来灌。把瓶子的顶部剪下来, 把香肠套口套进瓶盖口, 就可以灌香肠了。它对我来说很好用, 我只戳破了一次套子, 但它的工作速度可能不如机器快。但是嘿! 我不想买一台机器来但只打算做一次。

当你灌完所有的猪肉后, 把它的口绑紧, 并扭成你要的长度。很重要的是你不要灌的太满, 所以当你扭他们的时候才不会破。

在5摄氏度或更低一点的温度下将它们挂在外面。如果室外温度过高, 一定要把它们拿去 挂在冰箱里。(是的, 挂着), 所以最好在当冬天真的很冷的时候做这个。在那种天气下, 他们需要大约两周的时间才能做好。

 

 

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Pork with Red Preserved Tofu Sauce/腐乳酱汁肉

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Pork Belly 400g

Cooking wine 5 tbsps

Rock sugar 3tbsps

Salt 2/3 tsp

Red preserved tofu 85g(one big piece)

Red preserved tofu juice 2 tbsps

Star anise 2 pieces

Yeast rice 2 tbsp (wrapped in a piece of cheese cloth)

Ginger 4 pieces

Cinnamon stick 1 piece

Water 3 cups

Bring some water to boil, add 2 pieces ginger, and one tbsp cooking wine to the water and precook pork belly for about 7 minutes.

Rinse the pork with cold water.

Add 1 tbsp oil to a cooking pan, add ginger and star anise to it and saute until fragrant. Add everything else to the pan high heat and bring everything to boil. (Make sure smash the red preserved tofu so it will be dissolved into the water.)

Pour everything to a marmite and continue to cook with low heat for about 1hour and 30 minutes. 

Tips:

Wrap the yeast rice in a cheese cloth will make it easy when you need to discard it.

While cooking you need to turn the meat a few times just in case it gets burnt.

While cooking you also need to use a spatula to push the yeast rice a little bit so the color will come out. Discard it when the color is red enough.

I only need half of the pork to make another dish, so I cut the meat into 2 pieces, no need to do it if you are cooking this dish.

I cut the pork skin into little squares, it is also not necessary.

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猪五花肉400克

料酒 5汤匙

冰糖3汤匙

盐 2/3茶匙

红色腐乳85克(1大块)

红腐乳汁2汤匙

八角2个

红曲米2汤匙 (用一块纱布包起来)

生姜4大片

肉桂棒1条

水3杯

将一锅水煮开, 加入2片生姜和1汤匙料酒, 并将猪肉放入煮约7分钟。

用冷水冲洗猪肉。

在锅里加入1汤匙油, 加入生姜和八角, 炒至香。把其他的东西都加入到锅里, 把所有的东西都烧开。(一定要用个勺子压一下腐乳, 使其溶解到水中)。

把所有的东西都倒在一个小砂锅里继续用小火煮1个半小时 左右。

技巧:

将红曲米包裹在纱布布中当您需要丢弃它时会很容易。

在烹饪过程中, 你需要把肉翻转几次以防烧焦。

在烹饪过程中, 你还需要用铲子把红曲米压一压, 这样颜色就会出来。当颜色足够红色时, 请将其丢弃。

我只需要一半的猪肉来做另一道菜, 所以我把肉切成两块, 如果你在做这道菜, 就不需要这么做了。

我把猪肉皮切成小方块, 其实我觉的也没有必要。

Purslane Pork Buns/马齿苋肉包

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I  just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.

Here is the link for how to make the bun dough:

https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

Stuffing:

Purslane 500 g

Pork belly 200 g

Soy paste 1 tbsp

Soy sauce 2 tbsps

Sugar 1.5 tbsps

Cooking wine 1.5 tbsps

Chicken bouillon 1 tsp

Sesame oil 1/2 tbsp

Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.

Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.

Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.

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我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。

下面是如何制作包子面团和包包子的链接:

https://caiqinchen.com/2017/09/24/steam-buns%e5%8c%85%e5%ad%90/

馅料:

猪肉200克

酱油膏1汤匙

酱油2汤匙

糖1.5 汤匙

料酒1.5汤匙

鸡精1茶匙

马齿苋500克

芝麻油 1/2 汤匙

将猪肉切成小块, 加入酱油、鸡精和料酒腌至少30分钟。

在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。

把蔬菜切细后加到猪肉里, 然后加入其余的酱油/香料。搅拌在一起。

Taiwanese Braised Pork/台湾卤肉饭

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10 servings $0.90 per serving

Ingredients:

Lean pork 270g

Pork belly 420g

Medium size dried mushroom 100g

Braised firm bean curd 200g

Hard boiling egg 4

Big size Shallot 8 cloves (finely chopped)

Garlic 2 cloves

Star Anise 3 pieces

Ginger 10g

Light soy sauce 1/3 cup

Oyster sauce 2 tbsps

Dark soy sauce 2tbsp

Rock sugar 35g

Five spice powder 2tsps

Oil 1 and 1/3 cups

Hot water 3 and ½ cups

Direction:

Add oil and shallot in a small cooking pan and cook with medium low heat until shallot is lightly golden brown (don’t overcook it, when it is light brown it is ready), use a strainer to get the shallot out of oil (save the shallot oil for other cooks)

Cut pork belly into really thin strips.

Cut lean pork into really fine dices.

Slice ginger and garlic

Soak dried mushroom in water for at least 1 hour until it is softened, then slice them thin too.

Add the pork belly to a pan and pan fried for 6-7 minutes until lightly golden brown, stir constantly.

Add lean pork, mushroom, ginger and garlic to it and continue to cook for 5 more minutes.

Add fried shallot and mix well with other ingredients.

Add hot water, egg and the rest of ingredients and bring to boil.

Pour everything to a slow cooker and cook for 4-5 hours

 

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10份每份0.90 美元

材料:

瘦肉270克

猪五花肉420克

中号干香菇100克

香干200克

水煮蛋4个

大个红葱头8粒 (切小颗粒)

大蒜2粒

八角3粒

姜10克

生抽1/3 杯

蚝油2汤匙

老抽2汤匙

冰糖35克

五香粉2茶匙

油1又1/3  杯子

热水3½杯

做法:

在小锅里加油和红葱头, 用中火煮直到葱变淡金黄色 (不要炸过头), 用漏勺把葱酥过滤出来 (保存葱油煮其他的东西)

把五花肉切成细丝。

把瘦肉切成非常细的丁。

姜蒜切片

将干香菇浸泡在水中至少1小时, 直到软化, 然后切成薄片。

将五花肉放入锅中, 煎6-7 分钟至淡黄色, 不断搅拌。

加瘦肉, 蘑菇, 姜和大蒜, 并继续炒煮5分钟。

加入炸好的红葱头,与其他配料拌匀。

加热水, 鸡蛋和其他剩下的材料, 并煮开。

把所有的东西倒入一个慢炖锅里煮4-5 小时。

加在面条上也一样好吃哦!

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Roast Pork Sandwich/叉烧三明治

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2 servings $1.75 per serving.

I made roast pork last week again, so I ate plain roast pork, then roast pork fried rice, roast pork steam buns. After all that I still had one small piece left, I was thinking to make something different, but it wasn’t big enough for the things I wanted to make. Just when I was thinking so hard, I saw a Vietnamese menu on my table, OK I decided to make a sandwich. So this sandwich is a combination of Vietnamese, Chinese and American.

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Roast pork 1 piece

Turkey breast 12 pieces

1/2 avocado

Cilantro a few pieces

Sweet and sour carrot and white radish 8 pieces

Mayo sauce 4 tbsps.

2 rolls

Thin slice roast pork and heat it up in a skillet for 30 seconds.

Thin slice avocado.

Slice open the rolls and lightly toast.

spread the mayo sauce on one side of the rolls, then add up the rest of ingredients.

Cut the rolls in halves.

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叉烧一大片

火鸡胸肉 12 片

1/2个 鳄梨

香菜几片

酸甜胡萝卜白萝卜8片

蛋黄酱4汤匙。

三明治面包2 个

切成薄片的叉烧在煎锅里加热30秒。

鳄梨薄切片。

把面包片对半切开, 稍微烤一下。

把蛋黄酱涂在面包的一侧, 然后把剩下的配料加起来。

把三明治对半切开。

Thin Noodle Soup/面线糊

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This thin noodles soup has been my all time favorite. I had posted something similar before, but I did some changes to make it even better this time.

I braised the meat before hand. I used pork intestine, two different part of beef trips. Here is the recipe for braise meat:

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

Here is the recipe how to make this noodles soup dish:

https://caiqinchen.com/2016/12/06/thin-noodles-soup%e5%8f%8c%e8%82%9a%e9%9d%a2%e7%ba%bf/

Basically I braised the meat first, then added some of the sauce used to braise the meat to the broth ( you can use any kind of broth or even just water). Precooked the thin noodles in a separated cooking pan, then added to the soup. I thickened my soup using water chestnut starch this time because it keeps the soup thick even if I heat it up the next day. Simply delicious!!!

我之前也煮过类似的面糊,我超级喜欢吃。 这次我改了一点点的做法让面糊更好吃。

我事先先把肉都卤过了。 我用了猪大肠,牛百叶,还有牛肚。做法看接连:

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

这里是煮面的接连

https://caiqinchen.com/2016/12/06/thin-noodles-soup%e5%8f%8c%e8%82%9a%e9%9d%a2%e7%ba%bf/

我把要用的肉都事先卤过。 加一点卤肉的汤汁到肉汤里(你可以用自己喜欢的肉汤,用水也可以)。 面线在另外的锅里煮熟后加到肉汤里。我这次用马蹄粉勾芡因为用马蹄粉勾芡的汤就算第二天再回锅热一次吃还是很粘稠。总之就是很好吃就对了。

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Pork And Mixed Vegetables In Broad Bean Sauce/豆瓣酱杂菜肉丝

This dish is super delicious, I didn’t expect it to be this good. I just bought the spicy broad bean sauce yesterday, I love spicy but I can’t eat too spicy, so I didn’t use too much; and besides it is very salty so don’t use too much if you have never tried it before.

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About 2 servings and 85 cents per serving.

Pork 100g

One big Bell pepper

Half small Yellow onion

A few shreds of purple onion for color

A few shreds of carrot for color

Half Fruit Kohlrabi

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Shred pork and marinate it with salt, chicken bouillon, corn starch and cooking wine for at least 30 minutes.

Shred all the vegetables.

Add 3 tbsps cooking oil to the skillet and heat it up.

Add pork to the skillet and cook for a few minutes until they totally turn white and take them out, set aside.

Add 2tsps broad bean paste sauce to the oil and stir a little.

Add yellow onion, fruit kohlrabi and carrot to the skillet and stir fry them for 3 minutes.

Add the rest of vegetables and pork to the skillet and stir fry for another 3 minutes, add 2tsps oyster oil, 1tsp chicken bouillon, 1tsp sugar and mix everything together.

Finish the dish by adding 1 tbsp cooking wine.

 

 

猪肉100克

一个大甜椒

半个小黄洋葱

几丝紫洋葱调颜色

胡萝卜几丝

半个大头菜

猪肉切丝, 用盐、鸡精、玉米淀粉和料酒腌至少30分钟。

所有的蔬菜切丝。

在平底锅里加3汤匙食用油, 加热它。

把猪肉加到煎锅里, 炒几分钟, 直到它们完全变白, 取出来, 放到一边。

加入2茶匙 郫县豆瓣酱, 稍微炒一下。

将黄洋葱, 大头菜和胡萝卜放入锅中, 快炒3分钟。

把剩下的蔬菜和猪肉加到锅里, 再炒3分钟, 加入2茶匙 蚝油, 1茶匙 鸡精, 快炒混合。

加入1汤匙料酒喷香。

Noodles Soup/汤面

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It is about 3 servings and $5.5 per serving.

Pork bone 3 pounds

Beef neck bone 3 pounds

Shanghai thin noodle 16 oz.

Shrimp 9 pieces

Fish balls 9 pieces

Scallion 3 tbsps

Spinach some (optional)

Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.

Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.

Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.

If you like vegetable in your noodle, precook it in boiling water too.

Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.

Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.

I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.

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猪骨3磅

牛颈骨3磅

上海细面条16盎司。

虾9只

鱼丸9只

葱3汤匙

菠菜一些 (可选)

将骨头在冷水中煮到沸, 把火关掉然后在自来水下冲洗干净。

把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。

在滚水里煮面条大概5分钟或直到您喜欢的软度。用水冲洗面条 30秒。

如果你喜欢在你的面条里加蔬菜,事先放滚水里滚一下。

把汤里的骨头和肉都扔掉。我把我的虾和鱼丸在我的汤里先煮熟了。按你的口味在汤里加少量的白胡椒粉和鱼露。

把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。

我的汤熬煮了4个小时变成了奶白色的浓汤了,因为我是开最小的火煮所以也没有什么蒸发。 但是吃之前最好要滤一下那个油。

Dried Meat Floss/肉松

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鸡胸肉或猪肉 700 克
鸡粉 2茶勺
老抽 1汤勺
生抽2.5汤勺
糖 1汤勺
麻油 1茶勺

肉切小块
把肉放入水中煮30-40分钟,肉捞起, 冷却。 撕成肉丝。
把肉和其他酱料放入面包机里,开JAM那一档。
一轮结束了之后,从新再来一次,但第二次只要40-50分钟左右。

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Chicken breast or lean pork 700g
Chicken bouillon 2tsp
Dark soy sauce 1tbsp
light soy sauce 2.5tbsps
Sugar 1tbsp
Sesame oil 1 tsp
Cut meat into big chunks.
Cook meat in boiling water for 30-40 minutes, take the meat out and let cool. Tear the meat.
Add everything to the bread machine and start the process with the Jam cycle.
After one cycle, do another cycle of Jam, but this time only do it for 40-50 minutes.