Chinese Roasted Pork Buns/叉燒包

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汤种

100g 水

20g 高筋面粉

主面团

180g 高筋面粉

60g 中筋面粉

65g 汤种

25g 全蛋液

90g 牛奶

3g 速发酵母

30g 糖

3g 盐

25g 软化的无盐黄油

將湯種中的水和麵包粉混合在一小鍋中, 開中火煮。要不斷攪拌直到它變成稠糊狀,放涼。

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將除黃油以外的所有東西加入攪拌機中,以4檔的速度混合攪拌約7-8分鐘。

將黃油加入攪拌機,以相同的速度繼續混合20分鐘。

把麵糰拿出來揉成一個球,然後放在攪拌碗裡。用一塊塑膠薄膜包裹住,發酵一個小時或直到兩倍大小。

把麵團拿出來摁揉幾次,讓空氣排出來,把麵糰均勻切成6-8份。

將一些煮過的叉燒包裹在麵糰裡面並封口,然後用你的手將其捲成圓球形狀。

打開烤箱燈,將所有成品留在烤箱內二次發酵大約一小時。

在麵包表面掃一層蛋液,撒一點芝麻。

在預熱的烤箱(355F)內烘烤包子約23分鐘。

以下是做叉燒的連結:

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

https://caiqinchen.com/2017/11/13/roast-pork-steam-buns-%e5%8f%89%e7%83%a7%e5%8c%85/

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Tangzhong

100g Water

20g Bread flour

Flour Main Dough

180g Bread Flour

60g All Purpose Flour

65g Tangzhong

25g Egg

90g Milk

3g Instant Yeast

30g Sugar

3g Salt

25g Unsalted Butter(Softened to Room Temperature)

Mix water and bread flour for Tangzhong in a small sauce pan and cook with medium heat. Stir constantly until it becomes thick paste like, turn the heat off, let cool.

Add everything for flour main dough except butter to the stand mixer and mix at speed 4 for about 7-8 minutes.

Add butter to the mixer and continue to mix at the same speed for 20 minutes.

Take the dough out and fold it into a ball then leave it inside the mixing bowl. Use a piece of plastic wrap the cover the bowl and leave it for one hour or until twice in size.

Take the dough out and knead for a few times to let the air out, cut the dough evenly to 6-8 pieces.

Wrap some roast pork inside and seal it, then use your hands to roll it to a round ball shape.

Turn the oven light on and leave all the finished products inside the oven for another hour.

Brush a little bit of egg wash on the buns, add a little bit of sesame seeds.

Bake the buns inside the preheated oven(355F) for about 23 minutes.

Here are the links for the roast pork and the roast pork for the buns:

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

https://caiqinchen.com/2017/11/13/roast-pork-steam-buns-%e5%8f%89%e7%83%a7%e5%8c%85/

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Dongpo Pork Belly/東坡肉

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Pork belly 2 pounds

Light Soy sauce 3tbsps

Dark soy sauce 1.5 tbsps

Shaoxing cooking wine 1.5 cups

water 1 cup

Ginger 3 slices

Scallion 5 whole pieces

Rock sugar 3tbsps

Directions:

Blanch pork in boiling water with 2 slices of ginger and 2 tbsps cooking wine for 5 minutes.

Cut pork into 4 squares

Cut Scallion into the right length so it will fit into the clay pot used for this dish.

Add scallion and ginger on the bottom of a clay pot.

Add the pork on top of scallion and ginger.

Add the rest of ingredients to the pot and bring it to boil. Turn the heat to low and continue to cook for 2-3 hours. Make sure to turn the meat a few times during the cooking process.

Pour the sauce to a separated sauce pan and thicken it up with some starch water and pour the sauce over the meat.

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豬五花 2 磅

生抽 3湯匙

老抽 1.5 湯匙

紹興料酒 1.5 杯

水 1 杯

生薑 3 片

葱5條

冰糖 3湯匙

做法:

將豬肉在加了2 片姜和2大勺的料酒的沸水中煮5分鐘。

將豬肉切成4個正方形

將葱切成砂鍋的長度。

在砂鍋底部加入蔥和生薑。

將豬肉放在蔥和生薑的上面。

將其餘的原料加入鍋中,煮沸。將火調最低,繼續煮2-3小時。在煮的過程中,記得將肉翻幾次。

將醬汁倒入另外的醬鍋中,用一些澱粉水調個薄芡,將醬汁倒在肉上。

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Sweet Vinegar Ginger Pork Feet/姜醋豬脚

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Pork Feet 3 pounds

Diluted Sweeten black Vinegar 700Ml

Egg 5

Ginger 10 Oz.

Have the butcher to help you cut the pork feet into smaller chunks.
Use a spoon to peel the ginger’s skin, cut into smaller chunks then use the knife to smash it.
Boil the eggs in boiling water about 10 minutes, when cools down peel the egg shell.
Bring some water to boil, add 3 pieces of ginger and 2 tbsps cooking wine then blanch the pork feet in boiling water for 10 minutes.

In a skillet saute the ginger for 5 minutes without oil.
Add the ginger, boiled egg and pork feet to a clay pot and add the vinegar until it cover the meat about 700ml.
Bring everything to boil then turn the heat to the lowest and continue to cook for 3.5 hours.

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豬腳 3 磅

添丁甜醋 700毫升

雞蛋 5個

生薑 10 盎司。

讓店裏的工作人員幫你把豬腳切成小塊。

用勺子刮掉生薑的皮,然後切成小塊,然後用刀子打碎。

將雞蛋在沸水中煮約10分鐘,冷卻後剝蛋殼。

鍋裏加入一些水煮沸,加入3片生薑和2湯匙料酒,然後把豬脚放在沸水中煮10分鐘。

在沒有油的情況下,在炒鍋中炒姜5分鐘。

將生薑、雞蛋和豬腳加入砂鍋中,加入醋,直到肉被覆蓋約 700 毫升。

把所有東西煮開,然後把火調最低,繼續燜煮3.5小時。

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Wild Rice Stem With Pork Belly/紅燒茭白

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Wild rice stem (JiaoBai) is grown in the water in southern China or Vietnam. Although rice is sometimes called bamboo shoots, it actually has a much softer texture than regular bamboo.

Wild rice stem 250g

Fatty pork belly 2 Oz.

Cut wild rice stem and pork into thin threads.

Add 1tbsp oil and pork belly in a skillet and stir fry until pork is slightly crispy with brown edges.

Add wild rice stem to the skillet and continue stir fry for 3 minutes.

Add 1 tbsp light soy sauce, 1tsp vegetarian oyster sauce, 1 tsp dark soy sauce and 3 tbsp water continue to cook with a lid on for 3 minutes.

Add 1tsp sugar and 2 tsp cooking wine and mix well.

Image result for wild rice stem

茭白 250克

肥豬腩 50克

茭白和豬肉都切絲

加一大匙的油和豬肉到一炒鍋裏炒到肉有些焦黃。

加茭白進鍋裏繼續炒3分鐘左右。

加一大匙的生抽,1茶匙的素蠔油, 1茶匙的老抽和3大匙的水。 加蓋煮3分鐘。

加一茶匙的糖和2茶匙的料酒拌匀。

Pig Stomach with Mixed Vegetables/雜菜炒豬肚

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Pig stomach 10oz.

Mixed vegetables 2-3 cups

Wash the pork stomach, then boil it in a few cups water with 2 slices of ginger and 2 tbsps cooking wine until tender ( it may take a while because pig stomach can be very chewy) . I cooked it in pressure cooker for about 8-10 minutes with the bean setting.

After the stomach is fully cooked, cut into smaller pieces.

If you use cauliflower too, make sure you boil it in water for 2-3 minutes first because it takes longer time to cook.

Add 2-3 tbsps cooking oil in a hot skillet, add all the vegetables, saute for a few minutes until tender, then add 2/3 cup home made broth or water.

Bring everything to a boil, add 2-3 pinch of salt to the taste, 1/2 tsp white pepper, 2tsps sugar, mix well.

Thicken the sauce with some starch water. Add 1.5 tbsps white rice vinegar at the end and mix well.

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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