Pull Pork Burger/肉丝汉堡

WeChat Image_20170611215934

Ingredients

Pulled pork:

  • 4 pounds pork shoulder roast
  • 1 cup barbeque sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 2 tablespoons light brown sugar
  • 1 tablespoon yellow mustard
  • 1/3 tsp salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 2 springs rosemary
  • 12 hamburger buns, split

Cole Slaw:

  • ¼ head green cabbage, finely shredded
  • ¼ head red cabbage, finely shredded
  • 1 small carrot, finely shredded
  • 6 tbsps mayonnaise
  • 2 tbsps cider vinegar
  • 1tbsp sugar
  • Salt and freshly ground black pepper to the taste

Mix everything together and mix well. If you like me who doesn’t like raw cabbage, cook the cabbages in the boiling water for 2 minutes, then drop them into ice water. Make sure you squeeze all the water out of the vegetable before you mix it with other ingredients.

Here is the link for the burger buns:

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

Pull Pork:

  1. Place the onion on the bottom of the slow cooker, then place the pork roast on top of it.
  2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth in a large bowl. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, salt, garlic, and rosemary. Mix everything well then pour the sauce to the pork.  Cover and cook on medium until the roast shreds easily with a fork, 7 to 8 hours. It may seem too little sauce at the beginning, but the sauce will become more and more after cooking.
  3. Remove the roast from the slow cooker, and shred the meat using two forks. Get the juice into a blender and blend it until smooth, then pour it to a saucepan and cook with medium heat to thicken it up.
  4. Spoon pork on to the buns and top with some cole slaw.

The left over BBQ sauce is so yummy, I store it for burger or sandwich later.

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猪肉丝:

4磅猪肩膀肉

1杯烧烤酱

1/2 杯苹果醋

1/2 杯鸡汤

2汤匙红糖

1汤匙黄芥末

1/3 茶匙盐

1汤匙伍斯特汁(牛排酱汁)

1汤匙辣椒粉

1特大洋葱, 切碎

2瓣大蒜, 切碎

2小条迷迭香

12个汉堡包

 

把洋葱放在慢炖锅的底部, 然后把烤猪肉放在上面。

倒入烧烤酱, 苹果醋, 鸡汤在一个大碗里。搅拌入红糖, 黄色芥末, 伍斯特酱, 辣椒粉, 盐, 大蒜, 和迷迭香。把酱料都拌匀后倒入放了猪肉的慢煮锅里。盖上盖子煮到用叉子容易就可以把肉弄碎, 7 到8小时。在刚开始煮的时候, 酱汁看起来可能太少, 但是开煮后酱汁会变得越来越多。

从慢炖锅里取出烤肉, 用两个叉子把肉弄碎。把酱汁倒入搅拌机中, 搅拌至光滑, 然后倒在平底锅上, 用中火煮, 使其变稠。

夹一些猪肉放在包子上再加一些卷心菜就可以开吃了。

剩下的烧烤酱, 我会用瓶子装起来以后吃汉堡或三明治的时候再用。

 

高丽菜沙拉:

¼颗白高丽菜, 切碎

¼颗红高丽菜, 切碎

1个小胡萝卜, 切碎

6汤匙蛋黄酱

2汤匙苹果醋

1大勺糖

盐和新鲜黑胡椒粉少量调味

把所有东西混合在一起, 拌匀。如果你像我不喜欢吃生高丽菜, 把菜放在沸水中煮2分钟, 然后把它们放进冰水中。在你把蔬菜和其他配料混合之前, 一定要把所有的水都挤出来。

以下是汉堡包子的链接:

https://caiqinchen.com/2016/02/16/%e9%9d%a2%e5%8c%85home-made-bread/

 

Vietnamese Rolls/越南春卷

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6 pieces tapioca Sheets

Shredded cucumber some

Shredded carrot some

Shredded bell pepper some

6 pieces lettuce leaves

6 pieces whole shrimps

2/3 cup pork with hoisin sauce

Vermicelli 50g

Cook the vermicelli in boiling water for 3-4 minutes, and drain.

Cook shrimp in boiling water too for 2-3 minutes then drain (adjust the cooking time depend the size of the shrimp)

Pork with hoisin sauce:

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

Get a piece of tapioca sheet and rinse it with cold water, then leave it on a flat surface, place a piece of lettuce leave on top of it, get a small amount of vermicelli on the leave then use the leave to wrap up the vermicelli.

Add few shreds of carrot, cucumber, bell pepper alone with the wrapped vermicelli on the middle of the tapioca sheet. Lay 2 pieces of shrimps next to it.

Flip the bottom tapioca sheet up to cover the vegetable and shrimp, then do the same to the right and left side of the tapioca sheet then roll it up as tight as possible just like how we do egg rolls. Remember, do not overstuff the roll. The tapioca sheet is very delicate.

Do the same for the pork one (use pork instead of shrimps).

rolls

Dipping sauce:

Peanut butter dipping sauce

  • 4 Tablespoons peanut butter
  • 2 Tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1 clove minced garlic
  • Sriracha sauce some if you like it spicy
  • 4 Tablespoons hot water or more until it reach to the thickness you prefer
  • A little bit of crush peanut for garnish

Mix everything together and mix well.

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Sweet and sour dipping sauce

  • 2 tablespoons minced carrot
  • 2 cloves minced garlic
  • 3 tablespoons sugar
  • 12 cup warm water
  • 3 tablespoons Chinese fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 red spicy chile if you like it spicy

Mix everything together and mix well.

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6片越南米纸

黄瓜丝适量

胡萝卜丝适量

甜椒丝适量

6片生菜叶

6只全虾

海鲜酱猪肉2/3 杯

粉丝50克

把粉丝放在滚水里煮3-4 分钟, 沥干。

虾在沸水中煮2-3 分钟(取决于虾的大小调整烹饪时间)

海鲜酱猪肉:

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

拿一片越南米纸, 用冷水冲一冲它, 然后把它放在平坦的桌面上, 放一块生菜在上面, 再放少量粉丝在菜上面, 然后用菜把粉丝包起来。

加少量的胡萝卜, 黄瓜, 甜椒丝与刚刚包好的粉丝在米纸中间。在它旁边放2只虾。

把底下的米纸翻上来盖住蔬菜和虾, 然后同样把右边和左边的米纸也翻过来盖住蔬菜和虾, 然后尽可能紧的卷起它就像我们做春卷一样。记住, 不要 包太多的东西因为米纸很易破。

以同样的方法包猪肉卷(用猪肉代替虾)。

酱汁:

花生酱酱汁

4汤匙花生酱

2汤匙海鲜酱

2茶匙酱油

1颗蒜茸

越南辣酱一些如果你喜欢辣

4汤匙热水或更多, 直至达到您喜欢的浓度

一点碎花生作装饰

把所有的东西混合起来, 拌匀。

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糖醋酱

2汤匙碎胡萝卜

2颗蒜茸

3汤匙糖

1⁄2杯温水

3汤匙鱼露

3汤匙青柠檬汁

2汤匙米醋

1个小红辣椒如果你喜欢辣

把所有的东西混合起来, 拌匀。

 

Rice Balls/汤圆/元宵

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On the 15th day of the new year, Chinese will celebrate the 15th day of the first month by eating rice balls with different kind of stuffings. I like the one with savory meat inside.

Rice ball :

Sweet sticky rice flour 3 cups

Cold water 1 cup

Hot water 5tbsp

Regular rice four 4tbsp

Oil 1tsp

Peanut stuffing:

Roasted peanut 50g (finely grounded)

Peanut butter 2tbsps

Pork fat 4tbsp

Sugar 2-3tbsps

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Sesame stuffing:

Roasted sesame Powder 50g

Pork fat 3tbsp

Sugar 2-3tbsps

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Meat stuffing:

Ground pork 120g

Light soy sauce 1tbsp

Dark soy sauce 1 tbsp

Sugar 1/2tbsp

Scallion 3tbsps (finely chopped)

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Add hot water to the rice flour and mix them with a pair of chop stick first, then roll them with hands.

Add cold water to the dough, when the flour almost come together, add oil and knead the dough for 2 minutes.

Mix all the ingredients for peanut stuffing, sesame stuffing and meat stuffing separately in separate containers.  Then roll each of them into 10 small balls and freeze them in freezer for about 1 hour.

Cut the rice dough into 30 even pieces.

Roll the rice dough into small round ball first then use your thumb and index finger roll the ball into a deep bowl shape, then add one of the freeze flavored stuffing inside the bowl shape rice ball then close the opening , hold your palms together and roll it into a round ball again.

Bring a big pot of water to boil, add the rice balls to the boiling water and cook for about 3 minutes, when the balls float to the surface, turn the heat to medium and continue to cook for 2-3 minutes.  If the meat is frozen, then cook 1-2 minutes more. Don’t cook too many at a time, you should cook not more than 10 at a time, it all depend on the size of your cook ware and the amount of water.

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糯米团︰

糯米粉 3 杯

冷水 1 杯

热水 5 汤匙

大米粉4 汤匙

油 1 茶匙

花生馅︰

熟花生 50 克 (细磨过的)

花生酱 2tbsps

猪油4 汤匙

糖 2-3汤匙

芝麻馅︰

熟芝麻粉 50 克

猪油 3 汤匙

糖 2-3汤匙

肉馅︰

碎猪肉 120 克

生抽 1 汤匙

老抽 1 汤匙

糖 1/2 汤匙

葱花 3汤匙

将热水加到粉里先用筷子搅拌一下,然后用手揉。

再往面团里加冷水,当面团快成型时加油 再揉2 分钟。

混合所有做花生馅、 芝麻馅和肉馅的原料在不同的容器里。 然后将每种馅都分成 10 个小球并放冰箱里冻约 1 小时。

粉团平均切 成30 份。

用手掌将粉团搓圆,难后用你的拇指和食指将粉团搓成一个跟深碗一样的形状,加一颗馅料在碗内,难后把开口合上,再用你的手掌搓成一个圆圆的球。

烧开一大锅水,加入做好的汤圆/元宵到煮沸的水里,煮大约 3 分钟,当汤圆/元宵浮到了水面时,转至中火,继续煮 2-3 分钟。 如果是冷冻的肉,多煮 1-2 分钟。不要一次煮太多,应该不超过 10 个一次,这也取决于你的锅的大小和水的量。

Dumplings/饺子

Ground pork 300g

Ginger 3 slices

Chinese celery 50g

Dried mushroom a few pieces

Shrimp 100g

Light Soy sauce 2.5tbsps

Dark soy sauce 1/2tbsp

Oyster sauce 1tbsp

Cooking wine 1 tbsp

Chicken powder 1tsp

White pepper powder 1/3 tsp

3 tbsps water

 

Dumpling skin:

All purpose flour 2 cups

Water 2/3 cup

Mix the water and flour together in a bowl, and cover with a plastic wrap and let stand for one hour.

Soak dried mushroom in water overnight.

I used both lean pork and pork fat in the ratio of 6:4, it is all up to you, you can use whatever the ratio you prefer.  Also I used food processor to cut both pork and shrimp.

Mix meat, shrimp, water and all the spices together and mix well. Separate the mixture into 2 portions, then add finely chopped Chinese celery in one and finely chopped mushroom in another one and mix well.

Cut the dough into 20 to 25 even pieces, use a rolling pin to roll the dough into thin dumpling wraps. The wrap should be really thin on the outside edge and thick in the center. Get the max. amount of meat to the center of  dumpling wrap that you can wrap the dumpling.

Line up dumplings to a nonstick pan and add cold water to cover about half of the dumplings, add 2tbsp oil the water and cook with a cover on. When the water is gone, the oil will start frying the dumplings.  When the water is all gone, you should start checking your dumpling if you don’t want to burn them.

This is so far the fastest and easiest way to make pan fried dumpling for me.   I made 2 different flavors dumpling today. You can also boil the dumpling if you don’t like pan fried one.

 

绞肉 300 克

姜 3 片

中国芹菜 50 克

干香菇几朵

虾 100 克

酱油 2.5tbsps

老抽 1/2 汤匙

蚝油 1 汤匙

料酒 1 汤匙

鸡粉 1 茶匙

白胡椒粉 1/3 茶匙

3 汤匙水

 

饺子皮︰

普通面粉 2 杯

2/3 杯水

 

混合水和面粉在一个碗里,盖上保鲜膜一个小时后再用。

把干香菇在水中浸泡一夜。

我用6:4 比例的瘦猪肉和肥猪肉。 您可以使用任何你喜欢的比例。 此外我用食物处理器来切猪肉和虾。

把肉、 虾、 水和所有酱料混合在一起,搅拌均匀。把混合物分成 2 份,然后加切碎的芹菜于其中一份和切碎的香菇在另一份里。

把面团分成 20 到 25 份,用擀面杖擀成薄薄的饺子皮。皮应该是边缘薄,中间厚。放你可以包最多的肉到皮里包起饺子。

饺子排列整齐到不粘锅里,加冷水覆盖约一半的饺子,再加 2 汤匙油,盖上盖煮。当水煮没了的时候油就开始煎饺子了。 当水都消失了,你就应该开始检查你的饺子,不然很容易焦掉。

到目前为止,这是我觉的最快和最简单的煎饺子方法。今天我做了两种不停口味的饺子。 你也可以煮饺子如果你不喜欢煎的。

 

 

Pearl Meat Balls/珍珠丸子

img_1731_mr1486778475599Ground pork 320g

Water chestnut 100g

Ginger 2 slices

Light soy sauce 1tbsp

Oyster sauce 2tbsps

Salt a few pinches

White pepper 2 pinches

Sugar 1tbsp

Half egg white

Starch 2tbsps

Sweet sticky rice 1 cup

Soak the rice in cold water over night, then drain set aside.

Add ginger to the food processor to mince it finely, then add water chestnut and pause for a few times until it is finely chopped.

Add all the ingredients together except rice and mix well.

With all the meat, make about 15-20 balls.

Roll the meat balls over the rice and make sure all the surface is covered with the rice.

Put the meat balls inside a bamboo steamer and steam over boiling water for about 12 minutes. (Depends on the size of the meat balls adjust your time)

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碎猪肉 320 克

荸荠 100 克

生姜 2 片

生抽 1 汤匙

蚝油 2汤匙

盐1小捏

白胡椒 1小捏

糖 1 汤匙

淀粉 2汤匙

糯米 1 杯

米在冷水中的浸泡过夜,然后篦干待用。

将姜加到食物处理器绞细,然后加荸荠摁几次直到它切得很细。

除了米之外的所有材料都放一起搅拌均匀。

用所有的肉做15-20肉 球。

把肉球放米里滚一滚,确保所有表面都粘满大米。

肉丸子放在竹蒸笼里沸水大火蒸约 12 分钟。(取决于肉球大小调整你的时间)

Pork Shoulder In Preserved Red Tofu Sauce/南乳猪蹄膀

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Pork shoulder 4 pounds

Preserved red tofu 190g

Preserved red tofu sauce 4tbsps

Dark soy sauce 2 tbsps

Light soy sauce 1tbsp

Oyster sauce 1tbsp

Water 6-7 cups

Rock sugar 1/4-1/3cup

Ginger 4 big slices

Garlic 4-5 cloves (smashed)

Shallot 1 big one

Star anise 5 pieces

Chinese Prickly ash 2tsps

Dried red pepper 2 pieces

Scallion 2 pieces

Dried peanuts 1.5 cups

  1. Bring a big pot of water to boil, add 2 slices of ginger, one piece scallion, one teaspoon Chinese prickly ash and 2 star anises to the water then blanch the pork shoulder in the water for about 5 minutes.
  2. Clean the pork shoulder with running water then use a kitchen paper towel to dry the pork. Add 1/3 cup oil in a pan then heat it up until it is really hot, pan fry all 4 sides of the pork shoulder, 3-4 minutes each side. (Be careful when you are doing this, the oil is going to jump everywhere)
  3. Add preserved tofu and sauce to a food processor to make them paste like.
  4. Leave only 2tbsp oil in the pan that we used to pan fry the pork, add rest of ginger, star anise, scallion, red pepper, garlic and shallot and sauté for 2-3 minutes, then add the preserved tofu paste to it and cook for a minute or so then add water, rock sugar, peanuts, Chinese Prickly ash, both soy sauces and oyster sauce.
  5. Bring everything to a boil, then pour it to a slow cooker alone with the pork shoulder. Cook for 3-4 hours in the slow cooker.
  6. Take the pork shoulder out of the slow cooker, and use a sharp knife to cut the bone out of the meat. In a big plate leave some boiled Chinese ba chop or any other kind of green vegetable on the bottom, then leave the boneless pork shoulder on top of it. bring some of the sauce to boil and thicken it up with some starch water. Pour the sauce over the pork shoulder.

 

 

猪元蹄2 个( 4 磅)

浙江红腐乳 190 g

浙江红腐乳酱汁 4汤勺

老抽 2 汤匙

生抽 1 汤匙

蚝油 1 汤匙

水 6-7 杯

冰糖 1/4-1/3 杯

姜 4 大片

蒜 4-5 粒 (敲碎)

葱 2根

八角茴香 5 个

花椒2小勺

干红辣椒 2 个

红葱头 2 颗 (切丝)

干的花生 1.5 杯

 

  1. 煮开一大锅水,水中加 2 片生姜,一根葱、 一茶匙花椒、 八角 2 颗然后大火焯猪蹄大约 5 分钟。

 

  1. 用水洗净猪蹄然后用厨房纸巾擦干猪肉。 再大火加热 1/3 杯油在锅里,然后把猪蹄每面煎3-4 至焦黄。(小心一点因为油会四处飞溅))

 

  1. 把红腐乳和腐乳汁放在食物处理器里搅拌成酱。

 

  1. 留 2 汤匙油在锅里,加入其余的生姜、 八角茴香、 葱段、 红干辣椒、 大蒜和红葱头炒 2-3 分钟,加入腐乳酱煮一分钟左右然后加水、 冰糖、 花生、 花椒、 两种酱油和蚝油。

 

  1. 把所有的东西都烧开后慢慢倒到慢炖锅里与猪蹄膀一起煮大概3-4 个小时至肉酥烂.

 

  1. 把猪蹄从慢炖锅里取出然后用锋利的刀切出骨头。在一大盘里铺一些水煮的绿色蔬菜在底部,然后将无骨猪蹄膀放在上面。 煮开一些酱汁,加一些淀粉水勾薄芡。酱汁淋在猪蹄膀上。

 

Peking Pork Chop/京都排

Cooking this dish is easier then it looks. Every time I eat out in any Cantonese restaurant, I will order this dish. I had made this dish at home before and it never turned out quit right for me. Tonight I made it again and I think this is MUCH BETTER then the ones made in restaurant. I will always use this recipe from now on.

WARNING: THIS DISH IS VERY ADDICTED, DON’T MAKE IT TOO OFTEN. IF YOU GAIN WEIGHT, I AM NOT RESPONSIBLE FOR IT!!!!!! IF YOU DO MAKE IT PLEASE COOK MORE RICE. : )

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Sauce:

Water 5tbsp

Ketchup 1.5tbsp

Vinegar 1 tbsp

Soy sauce 1.5 tbsp

Hoisin sauce 1tbsp

Sweet chilli sauce 1.5 tbsp

Sugar 1.5 tbsp

IMG_9715

Pork chop 2 pieces (20 oz.)

Salt 1/3 tsp

Cooking wine 1tbsp

Corn starch 2-3 tbsp

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

Use a meat tenderizer to smash the pork chop to be 2-3times in size, and then cut each into 3 pieces. Add salt and cooking wine and massage the meat a little then add the corn starch and marinate for at least 30 minutes.  I do it overnight.

Deep fried the pork chop with high heat for about 3-4 minutes.

In a separated pan, bring the sauce to boil, then thicken it up with some corn starch water, add in pork chop and mix well with the sauce.  You can add some toasted sesame seeds on the top for garnish.

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水 5 汤匙

番茄酱 1.5 汤匙

醋 1 汤匙

酱油 1.5 汤匙

海鲜酱 1 汤匙

香辣酱 1.5 汤匙

糖 1.5 汤匙

猪扒 2 片 (20 盎司)

盐 1/3 茶匙

料酒 1 汤匙

玉米淀粉 2-3 汤匙

在一个小碗里将做酱汁的所有原料都混合在一起调好。

使用嫩肉锤将猪排敲到 2-3 倍大,然后切成 3小 块。添加盐和料酒到肉里再按摩一下肉排,然后加玉米淀粉腌至少 30 分钟。 我腌了一晚。

猪排用大火炸约 3-4 分钟。

在另一个平底锅里倒入酱汁煮开,然后加一些玉米淀粉勾薄芡,加入猪排拌上酱汁。可以加一点熟芝麻。

Shrimp Pork Meat Balls With Tofu/猪肉虾茸豆腐

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虾茸 100克

猪肉茸100克

姜茸1/2茶勺

生抽1/2汤勺

盐 一小捏

蚝油1/2汤勺

麻油1/2茶勺

生粉1汤勺

酱汁:

鸡汤4 汤勺

糖1茶勺

生抽1/2汤勺

蚝油1汤勺

料酒1汤勺

鸡粉1/2茶勺

嫩豆腐一盒

豆腐整块从盒中倒出, 切掉四边不平整的边再把豆腐切成4块。 用一把小刀在每块豆腐的中间画个圈然后拿个小汤勺把中间的豆腐挖出来。

把猪肉,虾和调料放一起顺一个方向搅拌3分钟到起胶,分成4等份搓成球状放入豆腐挖出的洞中。把肉球豆腐放在一个盘子里。

大火烧开几杯水后放入做好的肉球豆腐大火蒸12-15分钟熄火。

在另一小锅里放入所有做酱汁的料。再把蒸肉球豆腐盘里的水也到进去。大火煮开汤汁后加一点的淀粉水勾个薄芡后淋到肉球豆腐上。

Ingredients:

Minced shrimp 100 g

Minced pork 100 g

Minced Ginger 1/2 teaspoon

Soy sauce 1/2 tablespoon

Salt a small pinch

Oyster sauce tablespoon

Sesame oil 1/2 tea spoon

Corn starch 1 tablespoon

Sauce:

Chicken broth 4 tablespoons

Sugar 1 teaspoon

Soy sauce 1/2 tablespoon

Oyster sauce 1 tablespoon

Cooking wine 1 tablespoon

Chicken powder 1/2 teaspoon

Soft tofu 1 box

Get the tofu out of the box, cut off the uneven edges and then cut the tofu into 4 even pieces. Using a small knife, draw a circle on the middle of each piece of tofu and use a small spoon, spoon out the tofu in the middle.

Mix pork, shrimp and spices together and stir in the same direction for 3 minutes, divided the mixture into 4 equal parts then roll into 4 balls. Put ball into the tofu’s holes. Put all of the tofu meatballs in a flat plate.

Steam tofu meatballs over boiling water for about 12-15 minutes.

In another small saucepan add all the ingredients for sauce, also pour the juice coming out the tofu meatballs to the pan too. Bring the sauce to boil then thicken it up with a little bit of corn starch water and pour the sauce over the tofu meatballs.

Meat Balls With Hoisin Sauce/海鲜酱肉丸

I made this meat ball dish for my company’s annual Thanksgiving potluck party, and everyone loved it so much. So I want to share the recipe with you. Hope you will like it too. The picture shown below is store bought meat balls. Sorry I didn’t take a good picture of the home made meat balls with the sauce. I will update it once I make the meat balls again.

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Meat balls:

Ground Pork 2 pounds

Dried Mushroom 1/3 cup (after soaked)

Dried Seaweed 1/3 cup (Cut into small pieces)

Egg 1.5

Starch flour 2TBSP

Minced Ginger 2TBSP

Light soy sauce 1.5TBSP

Oyster sauce 1TBSP

Sugar 1TBSP

Cooking Wine 1.5 TBSP

Sesame oil 2TSP

Sauce:

Hoisin sauce 2/3 cup

White rice vinegar 3/4 cup

Soy sauce 1/3 cup

Sesame oil 3TBSP

Minced Ginger 2-3TBSP

Sugar 1/3 cup

Water 2/3 cup

Soak the dried mushroom the day before and then mince it finely.

mix all the ingredients for meat balls together and stir it in one direction for at least 3-5 minutes, so the texture of the meat balls will be elastic, not mushy.

Get small amount of meat and roll them to make the same size balls.

Heat up some oil, you can pan fry or deep fry the meat balls. So the amount of oil will vary. Pan fry use less oil with smaller heat, it is healthier but requires more patient and time.

if you want to eat the meat balls without sauce, it is fine too. You can use this meat balls for anything else ( spaghetti for example). If you want to cook it with something else, then you don’t need to cook the meat balls throughly , just fry them until the out side is lightly brown.

Mix all the ingredients for sauce together, it is recommended to do a night before so all the flavors will come together. You can also use this sauce for ribs or any other kind of meat dishes too.

Add the sauce to the meat balls and bring it to boil and continue to cook for another 2-3 minutes( depend on the size of your meat balls to adjust the cooking time).

肉丸︰

猪肉碎 2 磅

香菇 1/3 杯 (浸泡过的)

紫菜 1/3 杯 (切成小块)

鸡蛋 1.5个

淀粉 2 汤匙

切碎的生姜末 2 汤匙

生抽1.5 汤匙

蚝油 1 汤匙

糖 1 汤匙

料酒 1.5 汤匙

麻油 2 茶匙

酱汁︰

海鲜酱 2/3 杯

白米醋 3/4 杯

酱油 1/3 杯

麻油 3 汤匙

切碎的生姜 2-3 汤匙

糖 1/3 杯

2/3 杯水

前一天浸泡香菇,然后切碎它。

将做肉丸子的所有原料都混合在一起,一个方向搅拌至少 3-5 分钟,这样肉丸子会有弹性、 不会软软的。

把肉搓成大小相同的肉丸子。

加一些油到锅里加热,你可以煎可以炸至肉丸子。所以油量将不同。煎用油少,它更健康,但需要更多的耐心和时间。

如果你想要吃肉丸子不加酱汁,也可以。你可以使用这个肉做其他的菜( 例如意大利面)。如果你想要和其他再东西煮,那么你不需要完全煮熟肉丸子,只需将其外表炸成浅棕色。

酱汁建议前一夜做好, 所有口味会融合在一起。你还可以使用这个调料煮肋骨或任何其他种类的肉菜。

将酱汁添加到肉丸子里,把它烧开后继续煮 2-3 分钟 (取决于你的肉球的大小调整烹饪时间)。

Sweet And Sour Ribs/甜酸排骨

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Spare ribs

Potato

Onion

Celery

Carrot

 

When you see the ingredients above you must be thinking that I forgot to add the quantity of each ingredient, right? Today this dish is not about the dish itself, feel free to use as much or little as you want. But I will tell you the most important aspect of this dish – how to make the seasoning sauce. Actually, even the above ingredients can be ignored since this is all about the sauce. In a hot summer time like now, a dish cooked with such delicious sweet, sour,spicy  and savory sauce will make you eating nonstop.

Ok, here is the sauce: Water: ketchup: Thailand sweet chili sauce: white vinegar = 4:2:1:1. Mix everything well and set sauce aside.

Ribs and potatoes cut into small pieces, marinate with salt, cooking wine, chicken powder and starch for 1 hour.

Onion and celery shredded, carrot sliced and set aside.

Pour some oil in a cooking pan, heated up oil to around 150C, add ribs and potatoes and deep fried for 4,5  minutes then take them out of the oil. Reheat oil to around 180C and fry ribs and potatoes for 2 more minutes or until golden brown and crunchy outside.

Pour out the remaining oil and leave only a little oil in the pan, add onions, carrots and celery and stir-fry 2 minutes, add just pinch of salt for flavor.

Add sauce and potatoes, ribs and mix well. If you add more sauce then you may want to add a little bit of starch water to thicken the sauce. I didn’t put a lot of sauce so there was no need to thicken it up. If you like the dish to be sweeter you can add some sugar, but I personally think this is sweet enough.

排骨

土豆

洋葱

西芹

胡萝卜

看到这你一定以为我忘了写用量了对吗? 今天这道菜不写用量, 你们随意。 但是我会把最重要的酱汁调料的比例跟你讲。 其实连以上材料都可以忽略不写的。 因为今天其实是介绍这款酱汁。 在这炎炎夏日, 来这么一款又酸,又甜,又有点辣的酱汁你煮什么都会让你吃到停不下来。

好了废话少说。 水:番茄酱:泰国甜辣酱:白醋= 4:2:1:1.  按以上的比例调好酱汁备用。

排骨和土豆都切小块, 加盐,料酒,鸡粉和淀粉腌1个小时。

洋葱和西芹切丝, 胡萝卜切片备用。

锅中倒入油, 加热到5成热, 放入排骨和土豆炸4,5 分钟捞起。 等油温再热到7成热时再把排骨和土豆再倒人重炸2 分钟或炸到酥脆 捞起。

把锅中的油倒出剩一点底油加人洋葱,胡萝卜和西芹快炒2分钟加人一点的盐后加入酱汁和土豆,排骨翻炒均匀。 如果你加的酱汁很多就加一点的水淀粉勾芡。 我煮的时候没有放很多所以不需勾芡了。 你若喜欢更甜的可以加糖, 但我个人觉的这样已经够甜了。