Mushroom Shrimp Cups/蘑菇釀虾

This is a very light and healthy dish for summer time when you don’t feel like to eat anything. It is also very easy to prepare.

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Shrimp 200 g

White Mushroom (jumbo size) 8 pieces

Ginger 1tsp

Corn starch 3 tbsps

Egg white 1/2

Chinese celery 1/3 cup

Cut the stem off the mushrooms.

Add Shrimp, ginger, corn starch, egg white, Celery, 1/3tsp salt, a few pinches white pepper, 1tbsp rice wine to the food processor and press until everything is well combined.

Scoop the shrimp paste and fill into the mushroom cups. Smooth the top with wet fingers.

Steam the mushroom over the boiling water for about 8-10 minutes.

Pour the juice in the bottom of the plate back to a sauce pan, add some broth if there is not enough of it. Add pinch of salt and chicken bouillon to taste, when it comes to boil add some starch water to thicken it up.

Pour the sauce over the mushroom.

Tips:

If you want richer flavor, you can use fresh shiitake mushroom instead of the white one.

Also you can use whiting fish, or chicken breast to substitute the shrimp.

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虾200克

白蘑菇 (特大号) 8 只

姜1茶匙

玉米淀粉3汤匙

蛋清1/2个

中国芹菜1/3 杯

把蘑菇的茎切下来。

加虾, 姜, 玉米淀粉, 蛋清, 芹菜, 1/3 茶匙盐, 几捏白胡椒粉, 1 汤匙米酒到食品搅拌机里搅拌到所有的食材都变成黏糊状。

舀一些虾浆填入蘑菇杯里。用湿的手指平滑顶部。

将蘑菇隔沸水蒸上大约8-10 分钟。

将盘子底部的汤汁倒入锅里, 如果没有足够的汤水就加一些鸡汤。加入少许盐和鸡精调味, 煮开后加一些淀粉水勾个薄芡。

把酱汁倒在蘑菇上。

小贴士:

如果你想要更丰富的口味, 你可以用新鲜的香菇代替白蘑菇。

你也可以用鱼或鸡胸肉来代替虾。

Anka Flavor Fried Salmon Fish/炸红糟三文鱼

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One pound salmon

3 tbsps Anka sauce

Cut salmon into strips, then marinate it with anka sauce, 1/2tsp salt, a few pinches of white pepper powder for 1hour。

Wrap the salmon with a thin layer of corn starch. let sit for 15 minutes.

Deep fried the fish in hot oil for about 3-4 minutes depend on how big you cut the fish.

Use a kitchen paper towel to absorb the excess oil.

You can squeeze some fresh lemon juice over the fish when serve.

三文鱼一磅

红糟3汤匙

三文鱼切成条,加入红糟,1/2茶匙盐,一点白胡椒粉拌匀腌1个钟头。

三文鱼裹上一层淀粉,然后放一边15分钟。

在热油中炸3-4分钟 看你的鱼切的大小。

捞出后用厨纸吸取多余的油。

吃的时候可以挤一点柠檬汁在鱼上。

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Lobster Over Sticky Rice/糯米龙虾

 

I made steam lobster with sticky rice the other day. It is the same way how I made steam crab with sticky rice. The flavor was super delicious!!! The only difference is I added diced taro this time. It added another layer of flavor to the sticky rice. Steam taro over water separately before hand, then add to the rice, followed by lobster.

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6 servings, $5.00 per serving.

 

Here is the link to the crab sticky rice:

https://caiqinchen.com/2016/02/10/crab-over-the-sticky-rice%e7%b3%af%e7%b1%b3%e8%9f%b9/

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Ginger&Scallion Lobster/姜葱龙虾

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3 servings, $6.00 per serving.

 

Lobster 2 pounds

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Cut the lobster into small pieces.

Drain the water out, then add 4-5 tbsps corn starch to the lobster and mix well.

Deep fried lobster in hot oil about 4 minutes, make sure only a few pieces at a time, we want to keep the oil hot.

After all the lobster are deep fried, leave only 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil and 2tbsps Chinese cooking wine to the pan and mix.

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3份,每份$6.00

龙虾2磅

生姜 35克 (切细丝)

葱4-5 整条 (切细丝)

半小黄洋葱 (切细丝)

把龙虾切成小块。

将水篦出, 然后将4-5 汤匙玉米淀粉加入龙虾, 拌匀。

龙虾在热油中油炸大约4分钟, 每次只炸几块,我们要保持油温。

所有的龙虾都炸完以后, 剩2汤匙油在煮锅里, 加葱、姜和洋葱油炒2分钟。

把龙虾放回锅里拌一下, 洒1/3 茶匙盐, 1/3 茶匙黑胡椒, 1茶匙 香油和2汤匙料酒拌匀。

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没有吃完的龙虾,我把肉挖出来切小了炒饭也是一级棒哦!

I didn’t finish all of the lobster, so the next day, I cut the lobster meat into smaller pieces and made myself some lobster fried rice, it was crazily good too!

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Chinese Baby Clams With Black Bean Sauce/豆豉蛤蜊

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3 servings $2.75 per serving

Clam is one of my favorite foods. Every time when I go back to China, I will make sure I eat tons and tons of them. It is kind of expensive in the US, so we don’t buy it very often. My mother bought it today because I was working so hard to make her birthday cake last weekend. Love.

Clam 1 pound

Garlic 1 clove

Scallion 3 tbsps

Shallot 1 small clove

Chinese salty black bean 1tbsp

Soy sauce 2tsps

Oyster sauce 1 tsp

Chinese cooking wine 1tbsp

Add 1tbsp oil to a hot skillet, add black bean, minced garlic, white part of scallion and shallot to the oil and stir fry for 10-15 seconds.

Add clams to the skillet and continue to stir fry for a minutes or so.

Add all the sauces to the skillet alone with 3 tbsps water. Cover and cook until all the clams open up about 2 more minutes.

Add a few tbsps starch water to thicken the sauce. Add the green part of scallion to garnish the dish.

3份,每份$2.75

蛤蜊是我最喜欢的食物之一。每次我回到中国, 我都会确保我吃到饱。在美国蛤蜊有点小贵, 所以我们不常买。我妈妈今天买了一磅因为上周末我很努力的做她的生日蛋糕。

蛤蜊1镑

大蒜1粒

葱3汤匙

红葱头1粒

豆豉一汤匙

酱油2tsps

蚝油1茶匙

料酒1汤匙

将1汤匙 油加到热锅中, 加入豆豉、蒜茸、红葱头和葱白色到油中炒10-15 秒。

在煎锅里加入蛤蜊, 并继续炒一分钟左右。

把所有的调味料加到锅里, 外加3汤匙水。加盖煮约2分钟或直到所有蛤蜊都开了。

加入一些淀粉水勾芡, 使酱汁变稠。加葱花部分来装饰盘子。

Clam Chowder/蛤蜊浓汤

I used to cook this dish very often, then I stopped for years not cooking it. ( I don’t know why) And just last week, I went to Costco and saw this beautiful little clams; I was thinking: ” this can make really good clam chowder” !!! So I bought a bag of it. And here is the soup I made, so rich, creamy and flavorful!

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4 servings $5.75 per serving.

5 pounds clam

6 cups water

2 stalks celery diced

One small carrot diced

One small yellow onion Diced

½ Leek thin sliced

2 small potatoes cubed

1 cup Half and half

1 cup whole milk

Butter 2 tbsps

Flour 1/3 cups

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Clean the clams well. Cook the clams in the water until the clams open (discard any that do not open). Pick the meat out and discard the shells. Collect all the juice in a separated container. Roughly chop the clams.

Add 2 cubes of herb olive oil and 2 tbsps. unsalted butter in a big skillet.

Add vegetables to the oil and sauté for 10 to 15 minutes or until the vegetables are tender, sprinkle the flour to the vegetable and mix well.

Add clam juice to the vegetables cup by cup (don’t add all of the juice at once), add additional clam juice after you stir together vegetables with the clam juice.

Bring it to boil, then reduce the heat to small, continue cooking for 20 minutes.

Add half and half, milk and Clam meat to the soup then turn the heat to high and bring everything to boil.

Season with black pepper and little bit of salt (I don’t use more salt because the clam juice is salted naturally)

Garnish the dish with bacon and chives/parsley if you desire.

If you don’t have herb olive oil, just use 2 tbsps. olive oil with 2 pieces of bay leaves.

Home made herb cube:

  • I sometimes buy too much herbs, and I can’t use all of them.  So I am using this method to save them for later.
  • Pick all the leaves from the herb, then put them in the ice cube container, pour some good quality extra virgin olive oil over them, then freeze them.
  • Save all the herb cubes in a zip lock bag in the freezer, so when you need some herb for cooking later, you can always get one.

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5磅蛤蜊

6杯水

2柄芹菜 切丁

一个小胡萝卜切丁

一个小的黄洋葱 切丁

½条大蒜苗 切薄片

2个小土豆切丁

1杯咖啡奶

1杯全脂牛奶

黄油2汤匙

面粉1/3 杯

把蛤蜊洗干净。在水里煮 直到蛤开壳(丢弃不开的)。把肉挑出来扔掉壳。 把汁倒到一个容器里, 粗略地切一下蛤蜊。

在一个大锅加入2块香料橄榄油和2汤匙牛油。

把蔬菜加到油里炒10到15分钟, 或者等到蔬菜都软了, 把面粉洒到蔬菜上拌匀。

在蔬菜中加入蛤蜊汁 (不要一次把所有的汁都倒进去,一杯一杯的加), 将蛤蜊汁与蔬菜搅拌均匀后加入更多的汁。

煮开, 然后把火调小, 继续煮20 分钟。

添加咖啡奶,牛奶 和蛤蜊肉, 把火调高, 然后煮开。

加黑胡椒和少许盐 (我没加更多盐, 因为蛤汁自然带咸味的)

如果您喜欢加点煎过的熏肉和韭菜或欧芹装饰。

如果你没有香料橄榄油, 只需用2汤匙橄榄油与2片月桂叶。

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自己做的香料油

 

  • 在一個不粘鍋里煎培根直到脆。把它們放在廚房纸上, 以吸收多余的油。切成小塊備用。
  • 加入1汤匙 黃油和香料油放入鍋中, 加入洋蔥和大蒜炒2分鐘。
  • 加土豆繼續煮3分鐘
  • 加入雞湯 (幾乎覆蓋住就好了不需要太多的湯) 蓋上蓋子繼續煮 5-7 分鐘, 直到土豆软烂。
  • 用搅拌机把汤搅成泥好然後倒回鍋裡加入牛奶繼續小火煮到它再次煮开。加入黑胡椒和鹽來調味。
  • 用一些切達乾酪、熏肉、歐芹或蔥來裝飾湯。

Lobster Egg Drop Soup/龙虾蛋花汤

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I always save lobster juice and fat for soup or something else. Today I used it to make egg drop soup. It sounds a little fancy and it tastes really good.

One egg

Juice and Fat from 2 lobster

3 cups water

Peas and carrot 4-5 tbsps

White pepper a few pinches

 

Break the egg in a small bowl

Bring water to boil, add the lobster juice & fat and peas & carrot. Cover and bring to boil again.

Add some starch water to thicken up the soup.

Add the egg to the soup and stir up a little.

Finish this dish with a few pinches of white pepper. ( No additional spices needed)

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我总是会把切龙虾的时候流的汁和脂肪拿来做汤或其他东西。今天我用它做蛋花汤。这听起来有点花哨, 味道还真的很好。

一个鸡蛋

2只龙虾的汁和脂肪

3杯水

豌豆和胡萝卜4-5 汤匙

白胡椒适量

在小碗里打碎鸡蛋

把水煮开, 加入龙虾汁、脂肪、豌豆和胡萝卜。盖上并再次煮开。

加入一些淀粉水, 使汤变稠。

把鸡蛋加到汤里搅拌一下。

用一点白胡椒来完成这道菜。(不需要额外的酱料)

Lobster Maifan/龙虾炒米粉

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3 servings and about $16 per serving.

This is my first home cook meal after my vacation. Didn’t feel like to cook anything. Didn’t have any food in the refrigerator either, this morning I went to buy groceries. It was raining like crazy, so I didn’t think too much just grabbed whatever I saw and ended up missing so many things. Anyway, I bought 2 lobsters today and meant to make lobster with ginger and scallion for dinner, and then I realized that as not enough for dinner. I didn’t want to make too many dishes, so I tried to find some noodles to cook with the lobster. Unfortunately, I couldn’t find enough of anything to cook with it. So at the end I used 2 different kind of Maifan to make this dish.

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Maifan 150g

2 Lobster about 3.5 pounds

Ginger 5 slices

5 whole Scallion

Shallot 2 big cloves

½ small size Onion

Cut ginger, scallion, onion and shallot into shreds.

Cut lobster into smaller pieces. Drain all the lobster juice to a separated container and take the fat out too for another dish.

Precook maifan in boiling water according to the direction on the back.

Add about 1/3 cup of corn starch to the lobster, and deep fry in hot oil for about 4-5 minutes. If you are cooking with a home gas stove like me, don’t cook too many pieces at once. Cook a few pieces at a time will be easier.

Leave about 3 tbsps. oil in the skillet, add scallion, ginger, onion, shallot and 3 tbsps. XO sauce and Sauteed for 3 minutes.

Add maifan along with 1tbsp soy sauce and 1tbsp oyster sauce and mix together.

Add lobster and 1tsp chicken bouillon powder to the maifan and continue to mix everything together. At the end add 2 tbsps. Cooking wine and mix.

米粉150克

2只龙虾约3.5 磅

姜5片

5条葱

红葱头2个

½个小洋葱

将姜、葱、红葱、洋葱切成丝。

把龙虾切成小块。把所有的龙虾汁都放到一个分开的容器里, 然后把脂肪取出来做另一道菜。

米粉在开水里先煮熟。

在龙虾里加约1/3 杯玉米淀粉, 并在热油中油炸约4-5 分钟。如果你是像我这样的家用煤气炉做饭, 不要一次炸太多。一次炸几块就容易多了。

留下大约3汤匙油在锅里, 加葱、姜、洋葱、红葱和3汤匙XO 酱炒3分钟。

加入米粉连同1汤匙 酱油和1汤匙蚝油混合在一起。

加入龙虾和1茶匙鸡精, 并继续搅拌在一起。最后加2汤匙料酒喷香。

Here are some pictures from my vacation:

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Squirrel Fish/松鼠鱼

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One weever 1.5 pounds

Peas and carrots 3 tbsps

Pine nuts 2 tbsps

Ketchup 6tbsps

Water 6 tbsps

sugar 2.5 tbsps

Vinegar 3 tbsps

Soy sauce 1.5 tbsps

Cut the fish head off, slice each side of the fish from the head down to the tail. Make sure the fish is still connected at the end of the fish tail. Cut the fish bone off  and leave only the 2 pieces boneless flesh as shown below.

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Cut the fish flesh superficially in a pattern of squares horizontally and vertically.

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Wrap the fish and fish head with a lot of Sweet potatoes starch, make sure even the gap between the cut need to be covered by starch. Shake off the excess starch, then deep fry fish in hot oil about 180C degree for a few minutes or until it is golden brown.

 

Leave about 2 tbsps oil in the cook pan, add ketchup to it first and cook for a minute then add the rest of spices, sauce, water and peas and carrot to it. Add a little bit of starch water to thicken it up a bit then pour over the fish. Decorate the finished product with pine nuts.

一条鲈鱼1.5 磅

豌豆和胡萝卜3汤匙

松子2汤匙

番茄酱6汤匙

水6汤匙

糖2.5 汤匙

醋3汤匙

酱油1.5 汤匙

把鱼头切下来, 把鱼从每一侧从头向下片到尾部。确保鱼尾的末端仍然连着。切下鱼骨, 只留下2块无骨的肉, 如下所示。

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鱼肉切花刀, 加淀薯粉把鱼裹上粉,连缝隙都要裹上粉。鱼头也裹粉。

把鱼身上的多余粉抖掉,放入7,8成热的油中炸几分钟。 鱼头也炸熟。

http://blog.sina.com.cn/s/blog_54a625bf0100a3km.html

https://baike.baidu.com/item/%E6%B2%B9%E6%B8%A9

锅里留2汤勺的油加入番茄酱炒一下在加入其他的酱汁,水,青红豆。 加点淀粉水勾个薄芡淋在鱼上。 撒上松子点缀。

Sushi/寿司

I used to make sushi quite often, I don’t know why I hadn’t done that for a while. My mother just recently asked me if I could make sushi again. The answer is YES of course. They could’ve been better looking if it wasn’t because my father couldn’t wait to eat them! LOL. Anyway I will still show them to you. I don’t eat raw fish, so you won’t see any of them here.

People think making sushi is difficult!!! It is actually not as hard as you may think. Of course I am not saying it is easy, it requires some practice, the worst thing could happen is that you’re eating the rolls ugly/broken/messy. Well they will still taste the same in your mouth good looking or not! So please do try to make them at home; I mean think of how much money you can save by making it at home (fun too). My recommendation is watch videos online, and then practice at home, then you will realize it is not that hard at all. Good eat everyone!!!!

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Ingredients for rice:

Short grain rice 3 Cups

Water 3 cups

Japanese Rice vinegar 4tbsps

Sugar 2tbsps

Salt 1tsp

Dissolve sugar and salt in vinegar, set aside.

Cook rice in a rice cooker with the ratio of rice : water=1:1.

when the rice is done, add the vinegar mixture to the rice and use a rice spatula to mix it. ( don’t smash the rice, we don’t want  rice paste. )

Set the rice aside with a damp kitchen paper towel on top of it until it is cool enough to work on.

The ingredient for stuffings can be any of you favor fish, seafood, meat or just vegetables. I have used below ingredients:

Fried shrimp

Artificial crab meat

Salmon fish

Capelin Roe

Roasted seaweed/Nori

Carrot

Cucumber

Avocado

Yellow radish

I don’t like raw carrot, so I usually boil it in boiling water for a few minutes. The thin slice avocado is for dragon roll.

Here is how I make them, I like to cut about 1/3 of the nori off. So the finish product will not be too big for one bite. I think we suppose to eat it one piece at one shot.

Add rice evenly to the rough side of Nori

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Add you favor stuffings on top of it

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With the help of the bamboo mat roll the top portion of it over( I always wrap the mat with plastic for easy cleaning later)

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Roll it one more time and it is ready. Make sure you press the mat with some pressure every time you roll over, so the roll with stick together tightly.

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Here is how to make rolls with rice side out. You can add some sesame seeds on the rice, so it will be pretty. You flip over the sheet after you apply the rice to it.

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After you finish making the rolls, cutting them is just as important as rolling. In order to cut them evenly, you need a very sharp knife!!!! I made a very pretty dragon roll before cutting, I was disappointed after cutting. Clean the knife with water every time when it is sticky with rice on the surface.

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Since I don’t eat raw fish, I pan fry my salmon fish then mix it with Japanese Mayo and pinch of salt.

I also mix my crab meat with Japanese mayo and Capelin Roe ( recommended)

I don’t follow any rules, I use all my favor ingredients to make sushi. I had done Chinese dried fish, Dried pork, fried peanuts…

Here are the dipping sauce:

Soy sauce

Wasabi

Ginger

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Hope you all enjoy them as much as I do.

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