Jelly Fish And Cucumber Salad/海蜇皮凉拌小黄瓜

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Jelly fish is seafood, but it is not fishy at all. It tastes more like vegetable, crunchy and tasteless. This is again another summer dish that is healthy and delicious.

2/3 English cucumber

Salt 1/4tsp

60g Jelly fish

Sauce:

Balsamic vinegar 1tsp

Light soy sauce 2tsps

Sugar 2tsp

Sesame oil 1/2tsps

Chicken bouillon 1/2tsp

Minced garlic 1/2tsp

Hot oil 1/3tsp(optional)

Peel then cut cucumber into small chunks; add salt to marinate for 10 to 15 minutes. Drain the water after 10-15 minutes.

Mix all ingredients for sauce together, and set aside.

Cut jelly fish into small strips. Make sure squeeze all the water out of the jelly fish.

Mix everything together and serve it right away.

 

2/3 条英国黄瓜

盐1/4 茶匙

60克海蜇皮

 

酱汁:

香醋1茶勺

生抽2茶勺

糖2茶勺

芝麻油 1/2 茶勺

鸡汤1/2 茶勺

蒜茸1/2 茶勺

辣油1/3 茶勺 (可不要)

 

把黄瓜去皮后切成小块加入盐腌10至15分钟。10-15 分钟后把水倒出。

将所有的酱汁配料混合在一起, 放在一边。

把海蜇皮切成小条。一定要把所有的水都挤出来。

把所有的材料混合在一起, 马上吃。

Seafood Fettuccine/海鲜意面

lobster5

Lobster meat 100g

Mussel 6 pieces

Razor clam 6 pieces

Fettuccine ½ pound

White wine 1/2 cup

Butter 2tbsps

Minced garlic 2 cloves

Extra virgin olive oil 1 tbsp

Precook the noodles in a big pot of boiling water with some salt as directed on the package.

Add the extra virgin olive oil in a skillet, add garlic and cook until it is aromatic, add the clam and mussel and white wine. Cook with cover on for one minute, by now the razor clam should be ready, pick them out and discard the shells.

Continue to cook the mussels for 2-3 minutes with cover on then discard the shells too.

Add the fettuccine, lobster meat, clam and the butter, mix well. Add salt and black pepper to the taste. Garnish with basil.

If you have some spinach at home, it goes really well with the dish.  For the white wine, I used Pinot Grigio, it goes really well with seafood.

 

lobster7

龙虾肉100g

贻贝6只

竹蚬6只

意大利面½镑

白葡萄酒1/2 杯

黄油2tbsps

蒜茸2丁香

特级初榨橄榄油1汤匙

 

按包装上的指示方法把面条放在一大锅的开水里加点盐来煮熟备用。

在煎锅里加入初榨橄榄油, 加入大蒜烹调到它香味出来, 加入蚬,贻贝和白葡萄酒。加盖子煮一分钟, 这时候蚬应该好了, 把它们从锅里挑出来, 然后丢掉壳。

继续盖上盖子煮贻贝2-3 分钟然后一样把壳捡出来丢掉。

加入面、龙虾肉、蚬和黄油, 拌匀。加入盐和黑胡椒调味。加罗勒点缀。

如果你家里有菠菜, 加点菠菜很好吃的。我用的是Pinot Grigio 白酒,这个酒煮海鲜很对味的。

Lobster With Fruit Salad/龙虾水果沙拉

lobster 3

 

Lobster meat 75g

Yellow kiwi 1

Small avacodo ½

Haden Mango 1/3

Mayonnaise 3tbsps

Condense milk 1tbsp

Dice everything into the same size pieces.

Mix mayonnaise and condense milk together first then mix it with the rest of ingredients.

Mix your sauce with the fruits when you are ready to serve otherwise it is going to be so runny like soup.  You can use any other kind of tropical fruits. Also do adjust the ratio of the mayonnaise and condense milk to your own preferences.

lobster

龙虾肉75克

黄色猕猴桃1颗

黑登芒果1/3个

蛋黄酱3大勺

炼奶1大勺

把所有的材料都切小块备用。

先将蛋黄酱和炼奶搅拌好再和其他的材料一起拌匀。

要吃的时候才把酱拌进去,太早拌的话会出水的。

你也可以用其他的热带水果代替的。 至于蛋黄酱和炼奶的比例也可以自己调到自己喜欢的比例的。

Lobster Roll/龙虾卷

lobster6

Hot dog bun 1

Lobster meat 90-100g (about one small size lobster)

Mayonnaise 1tbsp

Lemon juice 1/2tbsp

Chives  1/3tsp

Mix lobster meat, Mayonnaise, and lemon juice together.

Heat up a skillet; toast the hot dog bun until lightly golden brown.

Pour all the lobster to the hot dog bun and garnish with chives on the top.

lobster9

lobster10

热狗包一条

龙虾肉90-100克(大概一只小号龙虾的肉)

蛋黄酱1大勺

柠檬汁1/2茶勺

细香葱一点(装饰用)

将龙虾肉,蛋黄酱和柠檬汁放一起搅拌好。

热一个平底锅, 将热狗包煎到浅金黄色。

将龙虾肉都倒在包上面,将香葱放上面点缀一下。

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.

IMG_3440

 

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。

IMG_3451

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。

 

Asparagus W. Sea Cucumber Intestine/桂花蚌炒芦笋

IMG_1887_mr1486696342656.jpg

 

Asparagus 400g

Red pepper and green pepper a few pieces

Sea cucumber intestine 150g

Cut asparagus into to small pieces

Sea cucumber intestine may not sound very familiar to you, it is very nutritious and delicious not matter how you cook it. It has the crunchy taste like fresh cucumber. Even though it is seafood, it is not fishy at all. Only thing you need to be careful is not to overcook it.

Add 3 tbsps. oil to a heated cooking pan, add asparagus and stir fry for 2 minutes, add 1/3 tsp. salt, red, green pepper and 3tbsps water and continue to stir fry for 2 minutes.

Add Sea cucumber intestine to the vegetables and cook with cover on for 1.5 to 2 minutes, add ½ tsp. chicken bouillon powder and 1.5tbsp cooking wine and mix well.

Image result for 桂花玤

芦笋 400 克

红椒和青椒一两片

桂花蚌 150 克

芦笋斜刀切小块

你可能对桂花蚌不是很熟悉,这是非常有营养又美味的海鲜。它是海参的肠脏,吃起来有像新鲜的黄瓜脆脆的。虽难它是海产品,却一点也不腥。但你要小心不要煮过头了。它很易熟。

加 3 大勺的油到加热的平底锅里,加入芦笋煸炒 2 分钟,再加入 1/3 茶匙盐、 青红椒和 3大勺的 水,继续翻炒 2 分钟。

桂花蚌加到蔬菜里后盖上盖子煮1.5 到 2 分钟,加 ½ 茶匙鸡精粉、1.5 汤匙料酒拌匀即可。

Steam Salmon Steak/ 蒸三文鱼

IMG_1839.JPG

Salmon steak 1 pound

Ginger 2 slices

Scallion a few pieces

Cilantro a few pieces

Seasoned soy sauce for seafood 3tbsps

Oil 3tbsps

Steam salmon steak with just the ginger on the top over the boiling water for 8-10 minutes.

Drain the water from the plate, add the soy sauce to the fish, and leave the scallion and cilantro on top of the fish.

Heat up the oil until it is smoking hot, pour the oil to the scallion and cilantro.

 

三文鱼排 1 磅

生姜 2 片

葱2条切丝

香菜几根切丝

蒸鱼豉油 3大勺

油 3大勺

三文鱼扒上放姜隔沸水蒸8-10分钟。

把蒸好的鱼里的水篦掉,加入豉油,放葱和香菜在鱼身上。

油烧到冒烟后倒在葱和香菜上面。

Basa Fish In Pickle Sauce/糟卤龙利鱼

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Basa Fillet 250g

Mix vegetable 2 cups

Minced ginger 1tsp

Shredded ginger 1tbsp

Pickle sauce 3 tbsp

Cooking wine 1tbsp

White pepper 2 pinches

I didn’t like basa fish very much because I think it has a very strong smell of soil. (I admit I am a little strange). Today I decided to add minced ginger and white pepper to the fish in addition to the cooking wine I always use to make the smell disappear. It worked out perfectly fine; it had no smell at all. Loved it! For mix vegetable, I recommend Chinese dried mushroom and fungus. I happened to have some fresh mushroom and green pepper at hand so I used them too. It is all up to you. If you do use dried vegetable, make sure you soak them in water for a few hours before cooking.

Cut basa fillet into thin slices and marinate with minced ginger, cooking wine, white pepper and 1/3 tsp salt for at least 30 minutes.

Bring 3 cups of water to boil, and then add 2-3 tbsp of starch to the fish and mix well. Cook fish in the boiling water for 3 minutes and drain, set aside.

Add 3tbsp oil in a cooking pan and heat it up, add ginger and mix vegetables and sauté for 3-4 minutes or until the vegetables are soften.

Add pickle sauce and 2tbsp water then cook it with a cover on for 3 minutes.

Add cooked fish to the mix veg. and mix well.

龙利鱼片 250 克

 

2

 

1 茶匙

 

1 汤匙

 

糟卤3 汤匙

 

1 汤匙

 

胡椒少量

 

喜利欢因为觉得强烈的土腥(我承认有点奇怪)。今天决定除了料酒加姜末胡椒粉看看可不可以除掉拿个味道。出来的效果非常;根本没有土对于混合蔬菜建议中国和黑木耳碰巧手边一些新鲜蘑菇青椒所以也如果使用干香菇木耳确保烹调之前小时浸泡

 

鱼片薄片料酒胡椒1/3 茶匙至少腌 30 分钟

 

 3 煮沸然后2-3 汤匙淀粉添加到鱼片里搅拌好开水 3 分钟捞出待用

 

平底锅加热 3 汤匙混合蔬菜 3-4 分钟直到蔬菜变

 

加入糟卤 2 汤匙然后上盖煮 3 分钟

 

煮熟蔬菜拌匀

Hair Tail Fish In White Pepper Sauce/福州红烧带鱼

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For some reasons, I don’t like fish that much any more. Most of time I think they are very fishy and  when I cook the smell will stay at home for quite a while. So I just kind of stop buying fish.  A few days ago my mother bought a big hair tail fish and I had to cook it, so I tried my best to make it delicious but not to smelly and it turned out to be pretty good! My home didn’t smell fishy after cooking. The secret is the ginger, add 2,3 pieces ginger to the oil when you deep fry any kind of fish.

Hair tail fish 2 pounds

Ginger 4 pieces

Scallion 1 piece

Sauce

Light soy sauce 5tbsps

White pepper 1/4tsp

Sugar 2.5tbsps

Vinegar 3tbsps

Water 4-5tbsps

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

Cut hair tail fish into 2 inches wide pieces marinate with a little bit of salt, cooking wine for at least 30 minutes.

lightly cover the fish with some starch, then deep fry the fish in hot oil(with 2 pieces of ginger in it) for 4-6 minutes (depend on the size of your fish) or until when you can easily insert a chop stick into the fish.

Only leave 1 tbsp of oil in the pan and sauté the scallion and ginger for a minute, add the sauce then the fish to the sauce and bring it to boil, then turn the heat to medium low and continue to cook for 4-5 minutes.

Pick the fish out of the pan first then use a little bit of starch water to thicken the sauce. Pour the sauce over the fish.

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带鱼 2 磅

生姜 2 片

葱 1 根

酱汁

生抽 5 大勺

白胡椒 1/4 茶匙

糖 2.5大勺

醋 3大勺

水 4-5大勺

将酱汁的所有原料都混合在一个小容器中。

带鱼切成2 英寸宽的片用一点点的盐,料酒腌至少 30 分钟。

薄薄地在鱼表面裹一层淀粉,然后在热油里(加2 片姜在油里, 这样家里不腥)炸4-6 分钟(取决于你的鱼的大小)或到您可以轻松地用筷子插入鱼肉。

锅里留一汤勺油加入葱和姜炒一分钟、然后加入酱汁和鱼烧开,转至中小火继续煮 4-5 分钟。

把鱼先捡出来后用一点点的淀粉水勾芡。酱汁倒在鱼上就可以了。

Shrimp with Soy Ginger Sauce/姜蓉酱油虾

IMG_4204

中号虾 10只

酱油 1.5大勺

姜蓉 1茶勺

葱 1 根

糖 1茶勺

料酒1大勺

用剪刀把虾背剪开, 清除虾线, 不要剥壳。

锅里加2大勺油,加入姜蓉和葱白爆炒后加入虾快速翻炒。

接着加入酱油, 糖,料酒炒到虾变红。 从虾入锅到出锅2-3分钟就够了。 当然也看虾的大小。 千万不要炒过头, 虾一定要嫩才好吃。

Medium size shrimp 10 pieces

Light Soy sauce 1.5 tbsps

Ginger 1 tsp

scallion 1 piece

Sugar-1 tsp

Cooking wine 1 tbsp

Use scissors to cut open the back of shrimps and clean the vein but do not peel the shrimps.

Add 2 tablespoons oil to a cooking pan, add the ginger and scallions stir-fry for 1 minute then add shrimps

Add soy sauce, sugar, cooking wine, and stir fry until shrimps turn red. From adding the shrimps to finish cooking 2-3 minutes will be enough. But of course it depends on the size of the shrimp. Do not overcook the shrimp.