Stuffed Squid/魷魚卷

I want to apology to everyone who is still coming to see my blog for not posting anything in such a long time. I will try to come back a little more.

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I made this squid stuffed with fried rice a few days ago, and I would like to share it with you. This is a HUGE fish weighted almost 1.5 pounds. You can stuff it with other stuff  too, it doesn’t have to be fried rice. I’ve seem people make vegetables with ground meat too. If you do make it with Fried rice, you can add meat to it will be great too. I used only half the fried rice.

Squid 1.5 pounds

Sweet rice 1 cup

Some different color bell pepper for color

2-3 pieces of dried mushroom

A few pieces small dried scallop

Scallion (thinly cut)

One shallot (Finely cut)

Minced ginger 1tsp

Sweet baby Swiss cheese 3 Oz.

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Direction:

Soak the dried scallop and mushroom in water ( after cleaning )over night. Soak the rice over night too in a separated bowl.

Pull the squid’s head out of the body, peel the skin off then the tail too. Clean the fish inside and out. Marinate the fish with 1/3 spoon salt and 3tbsps white wine for 1 hour.

Steam the rice over the water for about 10 to 15 minutes, let the rice cool down a little bit.

Add 2 tbsps oil in a skillet and heat it up, add shredded mushroom, scallop, ginger and shallot first and saute for 2-3 minutes then add the rice and mix well, add 1/4 tsp salt and some black pepper.

After everything is mixed, turn the heat off. Then add the bell pepper, scallion and cheese and mix with everything.

Get the fried rice to a bowl and let it cool down to the room temperature.

Stuff the squid with the fired rice to almost full, make sure you use a spoon to push the rice down. use 2 toothpicks to close the fish. Brush the fish with a little bit of oil.

Bake the squid in the preheat oven 375F for about 20 minutes.

Serve the fish when it is still hot, you can add some lemon juice to it. ( I didn’t)

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這是我幾天前做的魷魚塞飯,我想和大家分享。這是一條重近1.5磅的大魷魚。你也可以塞其他的料進去,不一定非是炒飯。我看也有人用碎肉炒蔬菜來做。如果你用炒飯做你可以加肉,這裏我只用了一半的炒飯來塞。

魷魚 1.5 磅

糯米 1 杯

一些不同顏色的甜椒取其顔色

2-3片乾香菇

幾粒乾貝

一條青蔥切葱花

薑蓉 1茶匙

瑞士乳酪3盎司

做法:

把乾貝和香菇浸泡在水中( 清潔後)過夜。 把米也泡一晚

把魷魚的頭從身體里拉出來,把皮剝掉,然後把尾巴也剝下來。清潔魚內外。用1/3勺鹽和3湯匙白葡萄酒醃魚1小時。

將米蒸約10至15分鐘,讓米飯冷卻一點。

加2湯匙油到鍋裏,加熱,加入切碎的香菇,乾貝,生薑和青蔥炒2-3分鐘,然後加入米飯,混合好,加入1⁄4茶匙鹽和一些黑胡椒。

混合後關火。然後加入甜椒,蔥和乳酪,並拌匀。

把炒飯放在碗裡,讓它冷卻到室溫。

把炒飯塞到魷魚裏塞到8分滿,時不時用勺子把米飯往下推。用2個牙籤把魷魚的口封起來。用一點油刷一刷魚。

把魷魚放入預熱到375F華氏度的烤箱中烘烤約 20 分鐘。

趁熱吃!你可以加入一些檸檬汁來調味。(我沒有)

Beef Congee/滑牛粥

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This is another congee dish, I am very much in love with congee recently. The cooking is very similar to the previous post pork congee, but this time I used beef instead.

https://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

So add 10 times as much water to cook the short grain rice that was already frozen over night. Wait till the rice is ready, add Shredded ginger cook for 2 minutes, then add the marinated thin sliced beef to it continue to cook for 3-4 minutes.

Crack 2 eggs in a bowl and mix well, then pour the egg over the congee, turn the heat off right away.

Add some shredded lettuces on the bottom of a bowl, then add some hot congee to the bowl, garnish it with some scallion.

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這是另一道粥品,我最近非常喜歡粥。做法與之前的豬肉粥非常相似,但這次我用牛肉代替了。

HTTPs://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

加入10倍的水來煮已經凍了一夜的大米,。等到粥準備好,加入切成絲的姜煮2分鐘,然後加入醃制好的薄牛肉片,繼續煮3-4分鐘。

在碗中打入2個雞蛋攪拌好,然後把雞蛋倒在粥上,馬上把火關掉。

在碗底加入一些切碎的生菜,然後加入一些熱粥到碗裡,用一些蔥來裝飾。

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Thai Mango Sticky Rice/泰國芒果糯米飯

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Last year when I first tried Thai mango sticky rice I was so amazed by this dish, I wanted to make it myself, but after I came back home I totally forgot about it until last night I saw the dish online again. I have all the ingredients at home, so I made it this morning.

Sticky sweet rice 1 cup

Coconut milk 1can (13.5oz.)

Sugar 4 tbsps

Mango 1

Salt 2 pinches

If you have a rice cooker at home, then this is super easy. If you don’t have one, it will be more steps but you can still do it.

With rice cooker:

Wash rice then pour all the rice to the rice cooker, add 2/3 of coconut milk and 2tbsps sugar to the it then close the lid cook it under the sweet rice setting.

Pour the rest of coconut milk in a small sauce pan, add the rest sugar and salt then bring it to boil. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

Without a rice cooker:

First you need to soak the rice in the water overnight then steam it over the boiling water for 15 minutes.

Bring all the coconut milk to boil, then add 2/3 of coconut milk and 2tbsps sugar to the rice while the rice is still hot, stir until mixed.

Cover the rice with a lid and leave it for 20 minutes or until all the coconut milk is absorbed by the rice.

Meanwhile add the rest sugar and salt to the rest of coconut milk. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

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去年當我第一次嘗試泰國芒果糯米飯的時候, 我對這道菜感覺是驚爲天人, 我想自己回家也要做一下, 但回家後我完全忘了, 直到昨晚我又在網上看到了這道菜。我家裡有所有的食材, 所以今天早上就做了。

糯米飯1杯

椰奶1罐 (13.5 盎司)

糖 4 湯匙

芒果1 個

鹽2小捏

如果你家裡有電飯煲, 做這道甜點就超級容易了。如果你沒有, 那麽步驟會多一點, 但你仍然可以做到。

有電飯煲:

將米洗乾淨倒入電飯煲裏, 加入 2/3椰奶和2湯匙糖, 然後設置糯米蓋上蓋上煮熟。

把剩下的椰奶倒在一個小鍋裡, 加入剩下的糖和鹽, 然後煮開。加入一點澱粉水使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

沒有電飯煲:

首先, 你需要把米浸泡在水中過夜, 然後隔滾水蒸 1 5分鐘到熟。

把所有的椰奶倒到一小鍋裏煮開, 然後在糯米飯還熱的時候加入 2/3 椰奶和2湯匙糖, , 攪拌至混合。

在米飯上蓋上蓋子, 放 20分鐘, 或者直到所有的椰奶都被米飯吸收。

同時將剩下的糖和鹽加入到剩下的椰奶中加入一點澱粉水將其煮開, 使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

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 New Year Sweet Rice Cake/年糕

Rice cake is a must for Chinese new year. I was never good at making one, even thought it is not something complicated. I asked my mother for help and she told me the secret of making good rice cake. Today’s rice cake is a big success!

IMG_5310

Glutinous rice flour 10 Oz.

water 2/3 -1 cup

Rice flour 5 Oz.

Brown sugar 1/3 cup

White sugar 1/4 cup

Peanut 1/2 cup

Jujube 5 pieces

Oil 1tbsp

Add everything except Jujube and peanut in a big container, and knead with all your strength for 10 minutes.

Add peanut and mix well.

Grease a 6 inches foil pan, and put a pieces of parchment paper on the bottom, pour the rice flour mixture to the pan and smooth the surface.

Add the jujube on the top.

Steam over boiling water for 30 minutes.

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When it is cool you can save it in your refrigerator for up to 2 weeks. When you want to eat it, you can pan fried, deep fried or cook it in water.

Tips:

The reason to knead it because it will become very chewy. (if you do not like it chewy then don’t need to knead, just mix everything together)

Add oil to it will prevent the cake from cracking.

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又要过年了,中国人过年免不了要蒸年糕吃。虽说年糕不难做,可是我从没蒸过好吃的年糕。今年我请教了一下我妈妈终于做出好吃的年糕了。 希望自己来年高升!

糯米粉10盎司

粘米粉5盎司

水2/3 – 1杯

红糖1/3杯

白糖1/4杯

花生半杯

红枣5个

油1汤匙

把除了枣子和花生以外的所有东西都加入一个大容器里, 用你所有的力量揉10分钟。

加入花生, 揉均匀。

在6英寸的平底锡盘中加入一张烘烤纸, 将米粉混合物倒在平底盘上, 表面抹光滑。

在面上添加枣子。

隔水蒸30分钟。

蒸好年糕后凉了就可以放冰箱冷藏至2个星期。吃的时候拿出来切小块煎,炸,煮都好吃。

小贴士:

年糕的粉浆揉的越久越有咬劲。

加点油一起揉表面就不会开裂。

Cold Rice Soup/冰饭

This is a very famous cold dessert from my home town. Compare to other desserts, this is relatively healthy. In a summer time like this, this is just beyond delicious!

IMG_3688.JPG

Sticky rice 2 cups

Raisin 1/3 cup

Water melon 1 cup

Papaya 1 cup

Crispy peanut 1/3 cup

Cold water 1-2 quarts

Sugar 1/2-2/3 cup

Banana extract 1-2tsps

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Soak rice in water for 2-3 hours

Steam rice over boiling water for 15 minutes

Let cool then refrigerate for a few hours or until rice are harden.

Cut fruits into smaller pieces.

Add sugar, banana extra to the cold water and stir to dissolve the sugar.

Add rice and everything else to the cold flavored water.

Tips:

You can use any kind of tropical fruits you want. If you don’t have banana extra,  use any other kind of extract you prefer. I tried maple bourbon pecan and it was pretty good too.

You can use honey or syrup instead of sugar.

Adjust the amount of water and everything else to your own preferences.

糯米 2 杯

葡萄干1/3 杯

西瓜 1 杯

木瓜1杯

酥花生1/3 杯

冰水 1-2夸脱

糖1/2-2/3 杯

香蕉精1-2茶匙

做法:

米泡水2-3 小时

隔滚水蒸15分钟

糯米饭凉了以后冷藏几个小时到米变硬

水果切小块

香精,糖加入冰水里。搅拌到糖融化

将所有的食材加入到调过味的冰水里。

小贴士:

家里如果没有香蕉精可以用其他的香精替代。也可用蜂蜜和蜜糖替代白糖。

用料可以根据自己喜欢来调整。

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Curry Fried Rice/咖喱炒饭

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I love fried rice very much, so I make it quite often. It is pretty much the same each time, so I don’t post all of them. But this one is a little different, I added some curry powder at the end and the rice tasted so much better. I really like the smell of it, so fragrant!

Here is the link to fried rice, just add the curry powder at the end, and everything else is pretty much the same.

https://caiqinchen.com/2016/04/03/pineapple-fried-rice%e5%87%a4%e6%a2%a8%e7%82%92%e9%a5%ad/

Here is the curry powder I used.

Image result for kim tu thap 咖喱粉

我非常喜欢炒饭, 所以我经常做。每次都差不多, 所以我不会全部张贴。但是这个有点不同, 我在最后加了一些咖喱粉, 米饭尝起来好吃多了。我真的很喜欢它的味道, 那么香!

这是一个炒饭链接,只是最后加咖喱粉其他的都差不多。我用的是上面这个咖喱粉。

https://caiqinchen.com/2016/04/03/pineapple-fried-rice%e5%87%a4%e6%a2%a8%e7%82%92%e9%a5%ad/

Sticky Rice Chicken/糯米鸡

IMG_8574

Ingredients:

Glutinous rice 6 cups
Dried Mushroom 8 pieces
Dried Shrimp 18 pieces
chicken drump stick 3 sticks
Chinese mini sausage 8 pieces
Dried lotus leaves 4 pieces
Sauce for rice:
2tbsps oyster sauce
2tbsps soy sauce
6 tbsps pork fat
2 tsps chicken bouillon
2/3 cup hot water
Sauce for chicken thigh:
1 tbsp oyster sauce
1.5 tbsps soy sauce
salt 1/2 tsp
1.5tbsp cooking wine
5 tbsp water
Minced ginger 1 tsp
Rice soak in water overnight. Dried shrimp and mushroom soak in water over night. Chicken cut into big chunks. Soak lotus leaves in water for about 3 hours, clean then cut into halves.Sausage cut into halves.
Steam rice over boiling water for about 12 minutes.
Add the pork fat in a skillet, add the rice and the rest of ingredients, mix well. set aside.
Add 2 tbsps oil in a hot skillet, add chicken, mushroom, shrimp, sausage and ginger to the oil and saute for about 5 minutes or until the color of chicken turns white, add the rest of sauce, spices and water, mix well.
Cook with cover on for about 7 minutes or until everything is cooked.
Let rice and chicken both cool down to room temperature. Divide the rice into 8 equal portions.
Get one pieces of lotus leave, add 1/2 of one portion of rice on the leave, add chicken, mushroom, shrimp and sausage on top of rice, then add the other half portion of rice on top of it. wrap it up.
Continue to work on the rest of them.
Steam sticky rice chicken wrap in lotus leave over boiling water for about 15 minutes.

IMG_8570
糯米6杯
干香菇8只
虾干18只
鸡腿根3个
中式迷你香肠8个
干荷叶4片
米饭调味料:
2汤勺蚝油
2汤勺酱油
6汤匙猪油
2茶勺 鸡粉
2/3 杯热水
鸡肉调味料:
1汤匙蚝汁
1.5 汤匙酱油
盐1/2 茶匙
1.5汤勺 料酒
5汤匙水
姜末1茶匙
米浸泡在水中一夜。虾米和蘑香菇浸泡在水中过夜。鸡肉切成大块。将荷叶浸泡在水中约3小时, 清洗后切成两半。香肠切成两半。
蒸米饭超过沸水约12分钟。
在煎锅里加入猪油, 加入米饭和其他配料, 拌匀, 备用。
将2汤匙油放入热锅中, 加入鸡肉、蘑菇、虾、香肠和姜油, 炒约5分钟或直至鸡肉变 白, 加入其余的调味料和水, 拌匀。
加盖煮大约7分钟或直到煮熟。
让米饭和鸡肉都凉下来。把米饭分成8等份。
在一份荷叶上加半份的米饭, 在米饭上加入鸡肉、蘑菇、虾仁和香肠, 然后在上面加另一半米饭。把它包起来
继续包剩下的糯米鸡。
隔水蒸糯米鸡约15分钟。

Roast Pork Fried Rice/叉烧炒饭

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I made the best fried rice ever today!!! It took hours and hours of work to make this dish, you don’t believe it? Let me tell you why.

I made my own Roast pork, and I used a wooden steamer to cook the rice. I also made the pork fat to fry this. Now you see, it took days to get this dish done. It sounds pretty challenging, and it is! I can’t believe I made it.

Here are the links to the home made roast pork and steam rice:

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

https://caiqinchen.com/2014/09/08/steam-white-rice%e8%92%b8%e7%99%bd%e7%b1%b3%e9%a3%af/

IMG_8083.JPG

我今天花了很多很多的时间煮了最好吃的炒饭。你也许会问炒个饭为什么会花很多时间呢?让我慢慢告诉你。

我的叉烧是自己烤的,饭是放在杉木桶里蒸出来的,还熬了猪油来炒饭。 听起来很麻烦费时吧? 还真的很不容易,我都不相信自己居然做到了。

下面是做叉烧和蒸饭的链接:

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

https://caiqinchen.com/2014/09/08/steam-white-rice%e8%92%b8%e7%99%bd%e7%b1%b3%e9%a3%af/

锅边

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锅边又叫鼎边锉,是福州非常出名的一道小吃。吃的时候一般配油条,虾酥,芋头糕之类的油炸品。 可以说没有吃过锅边的福州人一定是假福州人。 对于福州人来说,这就是最地道的福州早餐了。

材料:

沾米粉 1杯

水1杯

面粉 3汤勺

盐一小撮

将以上材料放一碗里搅拌均匀就是做锅边的浆了。

 

高汤  4杯

台湾小白菜 2 根(切丝)

葱1 条(切丝)

大干贝 2颗

干鱿鱼 1小片(3个手指头大,切丝)

五花肉丝 10 来丝

香菇 2朵(切丝)

黑木耳 3片(切丝)

 

WeChat Image_20170618223950

在一大号的不粘锅里炒五花肉丝到肉变色,加入干贝,鱿鱼丝继续炒2分钟后加入香菇,木耳和高汤煮7-8分钟。放入白菜和葱。

刚刚调好的浆再好好搅匀了拿一塑料的小碗装一些后沿着锅沿倒下去,要均匀的倒在锅沿上, 尽量不要倒到汤里去了,也不要倒太多。 这样做出来的锅边才不会太厚又很清爽。

如果火候够猛,你又倒浆倒的很薄, 盖子都不用盖,浆马上就变透明就卷边了(有时还自己就掉下去了)用个塑料的铲子把锅边铲到汤里。 如果锅子小,就一碗一碗的做,如果锅子大点的就继续在锅沿上倒浆重复上面的步骤。 一般也就重复3 遍, 放锅里煮太久锅边会煮的跟浆糊一样也不好吃。加虾油或鱼露(建议不要用盐代替)鸡粉和白胡椒粉调味。

喜欢比较稀一点的就加多点高汤,一般外面卖的都很稀。国内的都是用鼎来做,一次可以做一大锅,而且火够大做的也特别的快。 如果没有信心怕把浆倒到汤里的,也没有关系,将浆倒到平底的不粘锅里烧熟了以后再倒到汤里煮一下也是可以的。 一般外面卖的都喜欢用旧米来磨浆做,旧米没有粘度了这样做出来的锅边很清爽。但是缺点是吃起来比较硬。 我试过只有粘米粉做的, 加地瓜粉做的,都没有今天加面粉的好吃。

以下是网络图片

 

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