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)

Shrimp Balls/蝦丸

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This is super easy dish, I couldn’t believe how good it was!

Shrimp 180 g

Pork fat 40 g

Salt 1/2 tsp

Ginger 1/2 tbsp

Egg white 1/2

Scallion 2 tbsps

White pepper 1/2 tsp

Sugar 1 tsp

Put first 3 ingredients in a food processor to mix for about 2 minutes, then add the rest of ingredients and mix well.

In a cooking pot, add some water to it and turn the heat on.

Get some of the paste to your palm, add a tsp of  capelin roe to the center of the paste, use your thumb roll over the paste the cover the capelin roe, then fold your fingers together and squeeze the ball out of your your thumb and index finger. Use a spoon to spoon out the ball to the water.

Once the water is boiling, continue to cook for 2 minutes.

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You can use marinated meat to put in the center, or nothing at all. It is good regardless!

這是一道超級容易的菜,我簡直不敢相信它會這麼好吃!

蝦 180 克

豬肥肉 40 克

鹽 1⁄2 茶匙

生薑 1⁄2 茶匙

蛋清 1/2 個

葱 2 湯匙

白胡椒 1⁄2 茶匙

糖 1 茶匙

將前 3 種材料放入食品加工機中混合約 2 分鐘,然後加入其餘材料並混合均勻。

在一個鍋中加入一些水然後打開火。

放一些蝦漿到你的手上,加一茶匙的魚籽到蝦漿的中閒,用你的拇指把蝦槳蓋過來,蓋住魚籽,然後所有的手指圈起來把蝦球從拇指和食指中擠壓出來。用勺子把蝦球舀到水裡。

一旦水煮開繼續煮2分鐘。

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Pineapple Shrimps/鳳梨蝦

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Mayonnaise 3tbsps

Jumbo Shrimp 8 pieces

Pineapple 1 cup

Red onion a few pieces for garnish

Green bell pepper a few pieces for garnish

Lime 1/2

Salt a pinch

Cut the back of the shrimp open and clean the vein, marinate the shrimp with salt and rice cooking wine and a little bit of white pepper for 30 minutes.

In a small bowl, mix together Mayonnaise, lime juice and salt.

Wrap the shrimps with some sweet potato starch, deep fry in hot oil for 45 seconds ( adjust the time according to the size of your shrimp, don’t over cook shrimp)

After take the shrimps out of oil, add green pepper and red onion to the oil and take them out right away.

In the same cooking pan, pour all the oil to a separated container, then add everything to the pan and mix well.

蛋黃醬3 湯匙

大蝦 8 只

鳳梨 1 杯

紅洋蔥幾片裝飾

青椒幾片裝飾

青檸檬 1/2個

鹽一小撮

切開蝦的背面,清理掉蝦綫,用鹽和米酒加一點點白胡椒醃蝦30分鐘。

在一個小碗裡,將蛋黃醬,青檸檬汁和鹽混合在一起。

用一些紅薯澱粉將蝦包裹一下,在熱油中炸45秒(根據蝦的大小調整時間,不要過度炸蝦)

把蝦從油中拿出來後,加入青椒和紅洋蔥到油中,然後馬上把它們拿出來。

將鍋中的油倒出來,然後將所有的東西都倒入鍋中攪拌均勻。

 

Salmon Fish Fried Rice/三文鱼炒饭

I bought a big salmon steak last week and baked half of it. I didn’t want to bake the other half, so I thought of using it to make fried rice.

IMG_5594.JPGSalmon fish 200g

Cooked long grain white rice 1.5 cups (overnight left over rice)

Ginger 1tsp

Yellow onion 1/2 cup (diced)

Scallion one whole piece

Pork Lard 2-3 tbsps

Egg 1

Chinese Ba choy some for decoration (optional)

Add 2 tbsps of vegetable oil in a non-stick pan, heat it up. When the pan is really hot, add the fish skin side down and pan fried each side about 1.5 to 2 minutes(4 sides).

Use a fork to break the cooked fish into big flakes.

Make scramble egg in a clean pan.

Add lard to a clean non stick pan, add onion, ginger and white part of scallion to the oil and saute until fragrant.

Add rice to the vegetables and stir fry for about 3 minutes or until it is hot enough for you. Add scramble egg and fish last and mix well.

Season the rice with pinches of salt, 1/3 tsp chicken bouillon, one tablespoon cooking wine and pinch of white pepper. Add green part of scallion.

You can boil the ba choy in water or saute it with oil then use it to garnish the dish, or you can totally leave it out.

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Lobster With Yi Noodles/龙虾炒伊面

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I’ve been cooking Yi Noodles quite often recently, but never post them because I never remembered exact amount of ingredients I used. Recently lobster is on sale for $7.99 per pound, last week I bought 2 lobster around 2.5-3 pounds, and I used to cook Yi noodles. (Yi noodle is noodles that is already deep fried like instant noodles. ) Very delicious!!!

Ingredients:

Lobster 2.5-3 pounds

Yi Noodles 400g

Ginger 35g (thin shred)

Scallion 4-5 whole pieces (thin shred)

Half small yellow onion (thin shred)

Direction:

Cook yi noodles in a big pot of boiling water for about a minute, use a drainer to take noodles out of water and set aside.

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 temperature high.

After all the lobster are deep fried, set aside.

Leave 2 tbsps oil in the cooking pan, add scallion, ginger and onion to the oil and stir fry for 2 minutes.

Add the lobster and noodles back to the pan and mix with the vegetables, sprinkle 1/3 tsp salt, 1/3 tsp black pepper, 1tsp sesame oil, 2tbsps Chinese cooking wine, 1.5 tbsps vegetarian oyster sauce, 1/2 tsp chicken bouillon and 2 tbsps light soy sauce to the pan and mix everything together.

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Below is yi noodles with shrimp and beef and mushroom

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Here is the yi noodle.

Image result for 伊面

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, set aside.

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。