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/

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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)

 

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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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ZongZi/粽子

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This year I made my zongzi with purple rice with mixed beans. Savory ones I used  abalone. In order to make zongzi really tasty, I used abalone and chicken breast to make broth and use the broth to soak the rice. For the sweet ones I used dried osmanthus and sugar with some water to make osmanthus syrup, then I used the syrup to soak the rice and beans. I have to say they are really delicious.
4 cups of abalone chicken broth
3 tablespoons of  dark soy sauce
1.5 tablespoons of light soy sauce
1.5 tablespoons of oyster sauce
2 teaspoons Salt
6 cups Round glutinous rice
After washing the rice, add the above ingredients to soak the rice overnight (broth has to  to be cool), if the rice soaks up all the broth, add a little more water in, but do not add too much,  we want to keep the flavor in.
Osmanthus syrup:
5 tablespoons of dried osmanthus
1 cups of sugar
Water 4-5 Cups
Put the above ingredients in a cooking pot and cook about 10 minutes with medium low heat. Filter the syrup and set aside.
Dried Red Bean 6 oz.
Dried Black Bean 6 oz.
Dried Peanuts 2 oz.
1 cup skinless green bean
Purple glutinous Rice 3 cups
Round white glutinous rice 2 cups
Rinse the above ingredients and add the osmanthus syrup to soak overnight.
Wrapping is the same every year, here is the link:

今年包的甜粽子有紫米杂豆的。 咸的有加了鲍鱼的豪华版。 为了让粽子更入味, 我用鲍鱼加鸡胸煲了一锅汤来泡糯米做咸的。 用桂花加白糖熬了桂花糖浆泡米和豆子做了甜的。 很入味好吃的说。 比起以前泡了水后才加糖或着盐要更入味,更香。

鲍鱼鸡汤4杯

老抽3汤勺

生抽1.5汤勺

蚝油 1.5汤勺

盐2茶勺

圆糯米 6杯

把米洗净后加入以上材料浸泡过夜(鸡汤要放凉了),如果水干了,就再加一点水进去,但不要加太多,以免把米的味道冲淡了。

桂花糖浆:

干桂花 5汤勺

白糖1杯

水4-5杯

将以上材料放锅里煮开后开中小火煮10分钟,放凉捞出桂花渣,备用。

红豆6盎司

黑豆6盎司

花生2盎司

无皮绿豆1杯

紫米3杯

圆白糯米2杯

将以上材料洗净后加入桂花糖浆浸泡过夜。

做法每年都一样,包法我也不啰嗦了。

https://caiqinchen.com/2015/06/14/sweet-rice-wrapped-in-bamboo-leaves%e7%b2%bd%e5%ad%90/

Chicken With Ginger Sauce/葱姜鸡

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Half chicken 2.5 pounds

Ginger 3 slices

Sauce:

Scallion 40g minced

Ginger 40g minced

Garlic 40g minced

Salt  1.5tsps

Chicken bouillon powder 1.5tsps

Sugar 1tsp

Oil 1/3 cup

Mix all the ingredients for sauce together except oil. (I added a small piece of red pepper for color.)

Heat up oil until it is smoking, pour the oil to the above mixture. While adding the oil use pair of chopstick stirs the mixture.

In a large Chinese wok bring water(enough to cover the chicken) to boil and add the ginger to the water, cook the half chicken in the boil water for 30 seconds then take it out and leave it in the cold ice water for a minute. Put it back to the boiling water and repeat the same process one more time.

Cook the chicken in boiling water for 15 minutes with cover on, and then turn the heat off. Leave the chicken in the hot water with the cover on for 15-20 minutes.

Take the chicken out of water and cut into smaller pieces and serve with the sauce.

Rice

Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.

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半鸡 2.5 磅

姜 3 片

酱汁︰

葱剁碎的40 克,

姜剁碎的 40 克

大蒜剁碎的 40 克

盐 1.5茶勺

鸡粉 1.5茶勺

糖 1 茶匙

油 1/3 杯

将除油以外酱汁里的所有原料都混合在一起。(我添加了一块小小的红椒调颜色)。

油烧热到冒烟,倒到上述的混合物内。添加油时使用筷子搅拌一下。

在一个大锅里加水 (足以盖过鸡) 放鸡在滚水里 30 秒到一分钟,拿出来,放在冰水里一分钟。 再放入滚水里煮30 秒到一分钟,再重复一次以上的过程。

在滚水里盖上盖煮鸡15 分钟,,然后将火关掉。盖着盖子焖15-20 分钟。

鸡取出切成小块,配上酱汁。

米饭:

加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里,加 7 杯刚刚煮鸡的水,加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。

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。

Millet Congee/ 小米粥

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This is one of my favorite breakfast, so easy to prepare and so healthy for our health.

1/4 cup Millet

1/4 cup short grain white rice

6 oz. Japanese pumpkin

1.5 quarts water

Soak Millet and rice in water for 2-3 hours

Mix water, millet and rice and cook about 20 minutes.

While congee is cooking, steam pumpkin with skin on over boiling water about 10-15 minutes. When it is ready, scoop the pumpkin meat out and add it to the congee and continue to cook for a few minutes. You can add some rock sugar to the congee if you like it sweet.

 

这是我最喜欢的早餐之一很容易准备我们健康又好

 

1/4 小米

 

1/4

 

6 盎司日本南瓜

 

1.5 夸脱

 

小米大米浸泡 2-3 小时

 

混合 小米大米 20 分钟

 

在煮粥南皮带皮用滚水蒸大约 10-15 分钟它熟了之后南瓜粥里继续分钟如果喜欢可以在粥里一些冰糖

Paella /西班牙海鲜饭

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Ingredients:
3 cups broth
1 tsp thread saffron
8 pieces mussels
1 dozen medium size shrimp
1 large squid
5 oz. Chorizo
6 pieces big scallops
2 cloves garlic, minced
1 tsp sweet smoked paprika
3 tbsp olive oil
1/2 large onion, chopped
2 shallots chopped
1 roasted green pepper, finely chopped
½ large tomato, chopped
2 cups regular round short grain rice
Preparation:
Heat the broth in a large pot. Stir in saffron.

Peel and devein the shrimps, cut squid into thin shred then Pat them dry with paper towels. Sprinkle with salt and one TBSP white wine and let sit 10 minutes.
In a separated pan, add ¼ cup of white wine, clams and mussels cook until mussels are opened, reserve.
Heat 3 tbsp of oil, add chorizo, onion, shallots and bell pepper to pan and cook until the vegetables are tender about 5 minutes.

Raise heat, add tomato and cook until it becomes sauce- like about 3-5 minutes. Pour in broth and bring it to boil. Add the rice evenly across the pan. Stir in paprika, salt and black pepper for taste, give a good stir.

Do not stir after this point. Turn the heat low and continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice for about 15 more minutes.
Arrange shrimp, scallops, and shredded squid over the rice. Cover and continue cooking for 10 to 15 minutes until everything is done. Remove pan from the heat add mussels and cover. Let stand for 10 minutes.

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主要成份:
3 杯高湯
1 茶匙藏紅花
8只貽貝
12只 中号蝦
1 条大魷魚
5 盎司香腸
6 只大扇貝
2 瓣大蒜,切碎
1 茶匙香薰制辣椒粉
3 湯匙橄欖油
1/2 個大洋蔥,切碎
2个小红葱,切碎
1 只烤青椒,切碎
½ 個大蕃茄,切碎
2 杯 黄国宝米

做法:

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大锅中热高汤,拌入藏紅花。

虾去虾线,鱿鱼切丝用厨房纸擦干。灑上鹽,一大勺白酒腌10 分鐘

在一個平底鍋里,加1/4杯白葡萄酒和 貽貝煮至貽貝开了口关火。 備用。

熱 3湯匙油,加入香腸、 洋蔥、蒜头和青椒到锅里炒等到蔬菜軟化大概5分钟。

开大火、 加番茄一起烹煮,直到它成為醬汁狀,3-5 分鐘。倒入高湯和煮貽貝的酒水(一共3杯)煮至沸騰。

在鍋裡均勻地撒入大米。拌入辣椒粉,鹽和黑胡椒粉调味道。现在开始不可以搅拌了。开小火,繼續煮至飯不再是汤水狀但仍有足夠的汤汁繼續煮米飯 約 15 分鐘。如果需要,添加額外的高汤。

在米饭上排起蝦、 扇貝、 魷魚絲。盖盖子再煮10-15 分鐘,直到飯熟透熄火加入貽貝加盖静置 10 分鐘。

 

Pineapple Fried Rice/凤梨炒饭

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凤梨2/3杯

冷冻青红豆+玉米 1/2 杯

火腿 ½杯

鸡肉丝1/3 杯

鸡蛋 2颗

白米1 杯

凤梨纵切开, 把凤梨肉挖出,取大约2/3杯的凤梨切丁来炒饭。

米淘干净后加一杯水放电放锅煮熟, 用隔夜的硬米饭来炒更好吃。

烧一点水把青红豆和玉米放滚水里煮30秒捞出。

在一炒锅里加3 大勺的油加热放入鸡蛋炒到刚刚凝固,盛起。

同一锅中再加入3大勺油,油热了之后加入鸡肉和火腿丁炒2-3分钟, 鸡肉变白了就好了,加入青红豆和玉米, 米饭, 1//3茶勺的盐,1/3茶勺的鸡粉, 一点点的白胡椒粉, 快速翻炒均匀加热后加点青葱粒, 鸡蛋和凤梨丁炒均匀就可出锅了。

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Diced Pineapple 2/3 cup

Frozen green peas, carrot and corn 1/2 cup

Diced Ham ½ Cup

Shredded chicken 1/3 cup

2 eggs

White rice 1 cup

Beat up eggs in a small bowl.

Pineapple cut open at lengthwise; cut the meat out of the pineapple.Take about 2/3 cup of the pineapple for fried rice.

Clean the rice then cooked with one cup of water in a rice cooker. Overnighted white rice is better to make fried rice.

Bring some water to boil then cook green peas, carrot and corn in water for 30 seconds then remove.

Heat up 3 tablespoons oil in a skillet then pour in eggs to make scramble egg then set aside.

In the same skillet add 3 more tablespoons oil, add chicken and ham and stir fried 2-3 minutes, until chicken turns white, then add green peas, carrot and corn, rice, 1//3 tea spoon of salt, 1/3 tea spoon of chicken powder, little bit of white pepper, stir fried the mixture quickly until rice is hot, finally add some chopped scallion, eggs and pineapple and mix well.

Preserved Egg and Pork Congee皮蛋瘦肉粥

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I love this dish so much, but I don’t cook it very often because I am kind of impatient for this dish. The authentic Cantonese congee is kind of paste like. The rice will be cooked until you can’t see any grain in it which will be a long time of cooking with low heat and constantly stir. The other day I was so crave for congee, so I decide to use electronic pressure cooker to cook it.
Rice 1.5 cups
broth 10 cups
Preserved egg 2
Pork tenderloin 4 Oz.
Some scallion
Soak the rice in cold water overnight. Cut pork into really thin slices and marinate with salt, cooking wine and chicken powder. Cut egg into small pieces.
Add rice and broth in the pressure cooker and set time for 25 minutes. You can adjust the water according to how you want the congee to be. When the congee is ready (when the cover is ok to be removed), pour all of congee to a cooking pot and bring it to boil again, then add the thin sliced pork and preserved egg to it and cook about 3,4 minutes. Add salt, white pepper and some chicken powder to your own taste. Add scallion when you are ready to eat.
You can use water to cook this dish, but broth is recommended.

我很喜歡這道粥,但很多時候不想煮因為我没有耐性。地道的廣東人吃的粥是糊状的看不到米的颗粒;要長時間的小火煮,並不斷的攪拌,前幾天我很想喝粥,所以我決定用電子壓力鍋煮。
米飯 1.5 杯
高湯 10 杯
皮蛋 2个
豬裡脊肉 4 盎司。
一些蔥

將大米浸泡在冷水中隔夜。把豬肉切成很薄的片,加鹽,料酒、 雞粉醃。皮蛋切成小塊。
在高壓鍋中加米飯和肉湯時間設置為 25 分鐘。您可以調整水的用量根據你自己的喜好。粥好时 (确定盖可以打开)、 倒到另外一个鍋裡将它再次煮沸,然後加薄肉片和皮蛋煮約 3、 4 分鐘。跟据你自己的口味添加鹽、 白胡椒粉和雞粉。當你準備吃加蔥。
你可以用水煮,但建议用高汤。

Seafood Fried Rice/海鲜炒饭

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Ingredients/原料:
1/3 cup of peas, corn and carrot mix/1/3杯的青豆,玉米和萝卜

1/4 cup onion diced/1/4 杯洋葱
A few pieces of beef marinated with salt, cooking wine and white pepper /几片牛肉用盐料酒和白胡椒腌一下
A few pieces of shrimps and squid marinated with salt, cooking wine and white pepper/几只虾和几片鱿鱼用盐料酒和白胡椒腌一下
2 eggs/ 两只蛋
One big bowl of overnight rice/一碗隔夜饭
1 tbsp. Scallion/一点葱花
A few pieces of crab meat( Can or fresh)
Cooking/做法:
Precook shrimps and squid in boiling water for around 4 minutes and set aside/在滚水里先把虾和鱿鱼煮熟放一边。
In a hot nonstick pan add 2tbsp oil and precook beef in it until the beef turns light brown color about 4,5 minutes. 在一热的平底锅中加2汤勺油加入牛肉炒4,5 分钟到变褐色。待用。
In the same hot nonstick pan add 2-3 tbsp oil, scramble the eggs and set aside./在同一锅中再加2,3 汤勺的油把鸡蛋炒好待用。
In the same nonstick pan add 3 tbsp. veg oil then add in onion and sauteed for 5 minutes or until soften, add peas, corn and carrot mix and sautéed for one minute then add in the rice. Add salt, chicken powder, sriracha hot chili sauce and a little bit of white pepper to your taste and stir constantly for 6-7 minutes. Add in the rest of ingredients and a few drops of sesame oil stir fry for 3,4 more minutes. / 加3-4tbsp 油在同一不粘锅里等油热了加入洋葱炒几分钟,加青豆,玉米和萝卜稍微炒一下。 接着加入饭。加盐,鸡粉,越南辣椒酱和一点白胡椒不停的炒大概6,7 分钟。最后加入其它的材料与几滴的芝麻油再炒3,4分钟。

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