Taro Dessert/芋頭酥

Ingredients 食材:

1. Water dough 油皮:(8个油皮面團)

150g All purpose flour 中筋面粉

30g Sugar 糖

60g Water 水

55g Pork lard 豬油

2. Oil dough 油酥: (8个油酥)

120g all purpose flour 面粉

4g Matcha powder 抹茶粉

65g pork lard 豬油

Taro fillings 芋頭馅儿:

600g taro 芋頭

Steam taro over boiling water until fork tender. /隔水蒸熟芋頭。

Add 50g of pork lard and 75g of sugar to the raro and mix well. (adjust the sugar according to your own taste)/加50克豬油和75克糖到芋頭裏攪拌均匀。(根據自己喜好增減糖的量)

Mix the ingredients for water dough and oil dough separated in two different containers.

After mix the water dough, knead it for at least 20 minutes like how we wash clothes. If you have a kitchen aid stand mixer at home it will be a great help.

Cover both dough with plastic wrap and let rest for 30 minutes.

Cut both into 8 even pieces, get one piece of water dough and use a rolling pin to roll it out and get one piece of oil dough and put in the center of the water dough and wrap it up like picture 2 below.

Roll the balls out to the oval sharp like picture 3 below.

Roll up the oval sharp dough and let rest for 20 minutes.

After 20 minutes, roll it again to the long strip like picture 6.

Roll the long strip up again and let rest for another 20 minutes.

After 20 minutes cut each roll into 2 even pieces like picture 10.

Flip the cut side up and use your palm to press it then use your rolling pin to roll it like when you make dumpling wraps (edge thinner than the center).

Add the evenly divided taro dough in the center of the wrap with the cut side down and wrap it up like picture 11 below.

將油皮面團和油酥的配料在兩個不同的容器中混合好。

混合好油皮面團后,搓揉至少20分鐘,就像我們洗衣服一樣。如果你有一個廚房攪拌機在家裡就用它代勞吧。

用塑料薄膜裝蓋住兩個麵糰,休息30分鐘。

把兩個麵糰都切成8個均勻的小團,將一塊油皮麵團用擀麵杖擀開, 放個油酥在上面包起來就像下面的圖片2。

把包起來的球擀開成橢圓形像下面的圖片3。

捲起橢圓形的麵糰,休息20分鐘。

20 分鐘后,再次擀開變長條形像圖片 6 。

再次捲起長條,讓休息20分鐘。

20分鐘后,將每個卷從中間切成2個一樣的大小像圖片10。

翻轉過來切面向上用你的手掌按壓它,然後用擀麵杖擀開像擀餃子包一樣中間厚邊緣薄。

放一塊均勻分劃好的芋頭在麵團上切面向下,然後像下面的圖片 11 一樣包裝起來。

Preheat the Oven 165°C(330℉)baking for 25 minutes 烤箱预热165°C(330℉)烤25分钟

Candied Walnuts/糖核桃

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Walnut 1 cup

Sugar 1/3 -1/2 cup

In a non-stick pan, add in sugar and cook with medium low heat for about 4 minutes or until sugar is golden brown, caramelize. (constantly stir)

Add the walnut in and turn the heat to low and constantly stir walnut in the sauce for about 5 minutes.

Pour the candied walnut to a big piece of parchment paper and make sure separate the walnuts, otherwise they will stick together after harden.

核桃 1 杯

白糖1/3-1/2 杯

在一個不沾鍋裏加入糖用中小火炒糖大概4分鐘到糖變成金黃色的糖漿。

加入核桃,調火到小火,不停的攪拌核桃大概5分鐘。

把炒好的糖核桃倒到一塊很大的烘烤紙上,記得把他們用筷子分開要不然一會兒涼了就分不開了。

Spring Rolls/春卷

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This is a simple bean sprout dish. It is a very traditional Fujianese dish I ate all the time when I was little.

One pound bean sprout

2 slices of ginger cut into thin strips

3 pieces dried mushroom

Pork or beef 3 oz.

Chinese celery 1/3 cup

Braised dried tofu 1 piece

Crab stick 2 sticks

Soak the dried mushroom in water for at least 1 hour, cut into strips.

Chinese celery, meat and dried tofu also cut into strips. Marinate the meat with salt, cooking wine and chicken bouillon.

Heat up a skillet then add 3 tbsps oil, add meat first and saute until the color turn white about 3 minutes.

Add ginger and continue to cook for a minute, then add the rest of ingredients. Stir fry for about 5 minutes.

Over the holidays, we used to buy spring roll wraps to make this Non-fried spring rolls with it. I used to love it so much. Nowadays, we have so much food in this country and I don’t really eat this roll any more. I don’t remember when was last time I ate it. It is good to bring some good memories back.

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Flavored Mochi/糯米糍

Since last time I made mochi, I always wanted to do it with different flavors. So this time I made some red bean paste as filling and made 3 different flavors: green tea, peanut meal and coco. They are all really good!!!

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Here is the recipes for red bean paste filling:

Red bean 225g

Water 2 cups

Sugar 250g

Vegetable oil 45g

Glutinous rice flour 15g + 3tbsps water (mix well)

Salt 1/3 tsp.

Soak the red bean in water overnight.

Cook the red bean and water in a pressure cooker for 15 minutes.

After the bean is cooled, pour half of it to a blender and blend until smooth.

Cook the bean paste in a cooking pan with the rest of ingredients until it is in thick paste condition, about 20-30 minutes. when it is ready, the bean paste will become whole big piece and not stick to the edge of the cooking pan.

The other half just use a potato smasher to smash it a little. then mix it with the other half that is already in paste form. I like some different texture in the filling, so I want some chunk red bean mix in it.

Here is the link to how to make mochi

https://caiqinchen.com/2018/06/27/peanut-mochi-%e8%8a%b1%e7%94%9f%e7%b3%af%e7%b1%b3%e7%b3%8d/

Make small size red bean paste balls.

Divide the flour dough into even size balls too.

Wrap the red bean paste inside the flour dough then cook in boiling water.

Wrap the cooked balls with the green tea powder, coco powder or peanut meal. ( don’t wrap them with too much of coco powder or green tea powder, they can be bitter)

Tips:

Mochi dough is very sticky, so it is extremely hard to shape them. It is very important to get a pair of gloves when you are working on them. Also add some Cooking oil to the dough will help to make the work easier too.

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Wonton With Chili Sauce/红油抄手

I make wontons quite often because it is easy and can be stored in the freezer for later when I don’t feel like to cook anything or when I am all out of idea what to eat. I used to work in Chinese restaurant for years, so making wonton is something easy for me. I can make 50 wontons in 10 minutes. It is getting hot recently, and I don’t feel like to eat wonton soup anymore so I make this wonton with chili sauce for summer time.

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It is same way of wrapping wontons and cook the wontons in the boiling water just like when we make wonton soup. But after they are cooked, use a strainer to get them out of boiling water then add the chili sauce.

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

Here is how to make the sauce:

Light soy sauce 1tbsp

Balsamic vinegar 1tbsp

Water 2 tbsps

Sugar 1tsp

Chicken bouillon 1/3 tsps

Hot oil 1-2 tsps

Mix everything above together and it is the sauce for wontons. It is for one serving about 12-15 wontons.

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这是同样的方法包装馄饨和煮馄饨。但在煮熟后, 用漏勺把它们从沸水中捞出, 然后加入红油酱汁。

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

下面是如何制作红油酱汁:

生抽1汤匙

香醋1汤匙

水2汤匙

糖1茶匙

鸡精 1/3 茶匙

红油 1-2 茶匙

把上面的东西混合在一起, 这是馄饨的调味汁。这是一份的量大约12-15 馄饨。

Fruit Ice Bars/水果冰棒

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I saw someone else was making this fruit ice bars, and she made them look so colorful and delicious! I couldn’t wait to make some for myself too. Here they are: mango strawberries and yogurt ice bars. It is so easy even a cave man can do it. : )

I don’t think any kind of fruit can be used to make this, it has to be some sort of creamy texture fruits like berries, mango or something juicy like water melon.

I used mango, strawberries and plain yogurt. If you want to be healthy like me, don’t add anymore sugar to the fruit puree, or you can add sugar, honey as you may like. Also you’re free to choice any other kind of yogurt, you don’t have to stick with plain one. But I was very happy with mine. I pureed some mango and strawberries(separately of course), then layered them in the ice bar boxes with my favor plain yogurt, then put them in freezer overnight.  My mother thinks it is not sweet enough, but I love it just the way it is.

Imagine in a hot hot hot summer day and you make some of these, and you can enjoy it without any guilt! I can’t wait to make some  more with other fruits! Oh, don’t forget to invite you children to “help” you make some, they will want to eat more!!!

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我看到其他人在作这个水果冰棒, 她把冰棒做的五彩缤纷又美味!我迫不及待也做了一些。这些是: 芒果草莓和酸奶冰棒。这个容易到一个远古的洞穴人都会做。: )

我不认为任何一种水果都可以用来做这个, 必须是一些口感比较滑比较绵柔的水果, 比如浆果, 芒果或一些汁水比较多的如西瓜。

我这次用芒果, 草莓和普通酸奶。如果你像我这样提倡健康就不要再添加糖到水果浆里, 或者你可以加糖, 蜂蜜, 你喜欢就好。你也可以选择任何其他类型的酸奶。但我很喜欢我自己做的。我把一些芒果和草莓打成泥(当然是分开打的), 然后加我喜欢的纯酸奶把他们分层加入冰棒盒里, 然后放在冰箱里过夜。 我妈妈认为它不够甜, 但我喜欢。

想象一下在炎炎夏日, 你做了一些五颜六色的冰棒, 你可以多吃没有任何内疚!我迫不及待地想用其他的水果做更多!哦, 别忘了邀请你的孩子 “帮助 ” 你做一些, 他们会想吃更多哦!!!

Mango Yogurt Fruit Cup/芒果酸奶水果杯

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I Didn’t think I was going to post it until someone asked me for recipe. He asked me what was the name of it and I actually didn’t have one. I love fresh fruits and their beautiful colors, I am trying to make any kind of food look beautiful, and this is actually successful! I didn’t think I would post it was because this is so simple, it doesn’t require cooking and can be done in no time.

I was making a mango crepe cake the other day, and I had some mango puree left, so I decided to make this: mango yogurt fruit cup.

On the bottom was mango puree, then fat free yogurt, followed by another layer mango puree, then mango whipped cream (heavy cream whip until firm peak then add some mango puree), finally topped with some fresh fruit.

If you don’t have time to do the whipped cream layer, just skip it by adding more yogurt instead. I sometimes add nuts or chia seeds in between too. But of course fresh fruits will always be a plus to this. Enjoy!

 

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我之前都没想过张贴出来, 直到有人问我要食谱。他问我这叫名字, 我都答不上来。我喜欢新鲜的水果和他们美丽的颜色, 我很喜欢琢磨着怎么使任何一种食物看起来漂亮而让人有食欲, 这应该算是成功的例子!我不认为我会张贴它是因为这个非常简单, 感觉根本都没有贴的必要。

那天我在做芒果千层蛋糕, 我还有剩一些芒果酱, 所以我决定做这个: 芒果酸奶水果杯。

最底部是芒果浆, 然后是无脂酸奶, 然后是另一层芒果浆, 然后芒果生奶油 (奶油打到硬性发泡然后加一些芒果浆), 最后加一些新鲜水果在面上。

如果你没有时间做的奶油层, 跳过它加多一层酸奶代替也可以。有时我也会在两者之间加入坚果或奇亚籽。但当然新鲜水果将永远是最好的。

ShaXian Wonton & Noodles With Peanut Butter Sauce/沙县扁肉拌面

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These two are very famous Fujianese Snacks. We call them snack, but they look more like a meal. These two have to be eaten together. Shaxian is a small town in Fujian province that is very famous for different kind of snacks. Fuzhounese wonton is not nearly as good as this one because the way the meat is processed. The meat in Shaxian wonton is much bigger and much more elastic.

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ShaXian Wonton

Lean pork (meat from pig’s leg is preferred) 5oz.

Fuzhounese wonton skin 40- 50 pieces

Broth 4 cups

Cut pork into big thick slices, cut all the fascia off the meat, sprinkle 1/2 tsp baking soda over the meat, then use a hammer meat tenderizer to gently strike the meat for one hour. (Yes ONE hour)

Add 1/3 tsp salt, 1/3 tsp chicken bouillon, 2 pinches white pepper, 1/2 tsp dark soy sauce and 5 tbsps cold water to the meat and mix well.

Get 1 tsp of meat and wrap it with a piece of wonton skin. Since the wonton skin is super thin, all we need to do just pinch them together.

Bring a pot of water to boil, then cook the wontons in the boiling water for 3 minutes. Adjust the time according to your wonton’s meat size.

Divide the wontons to 3 different bowls, then add the broth (boil in a separated cookware. Add salt, white pepper, sesame oil and white vinegar to the broth) Then garnish with scallion.

瘦肉 (猪腿肉优先) 5 安司

福州扁肉皮 40-50 片

肉汤4杯

把猪肉切成大厚片, 切掉肉上的所有筋膜, 在肉上洒1/2 茶匙的苏打, 然后用锤肉的锤子轻轻地把肉锤打一小时。(是的一小时)

加入1/3 茶匙盐, 1/3 茶匙鸡肉精, 适量白胡椒, 1/2 茶匙老抽, 5 汤匙冷水, 拌匀。

拿1茶匙的肉, 用一块扁肉皮包起来。因为扁肉皮超薄, 我们需要做的只是轻轻捏一下就会粘在一起了。

煮沸一锅, 然后在沸水中煮扁肉3分钟。根据你扁肉的肉大小调整时间。

将扁肉分到3个碗里, 然后加入汤 ( 在另一个锅里煮开。将盐、白胡椒、芝麻油和白醋加入汤中, 然后用葱装饰。

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Noodles With Peanut Butter Sauce

Thick wonton Noodles 8 oz.
Pork fat 2tbsps

Light soy sauce 2tbsps

Shallot oil 2tsps

Chicken bouillon 1tsp

Scallion 2tbsps

Peanut butter 2tbsp

 

Cook the noodles in boiling water for about 7-8 minutes, then take them out of water and put them in a big bowl.

Add the rest of ingredients to the noodles and mix well. You may need to add some water that you use to cook the noodles because this kind of noodle will absorb a lot of liquid.

馄饨面8盎司。
猪油2汤匙

生抽2汤匙

葱油2汤匙

鸡精1茶匙

葱花2汤匙

花生酱2汤匙

 

面条在沸水中煮7-8 分钟, 然后把它们从水里捞出来放进一个大碗里。

将剩下的配料添加到面条中, 拌匀。你可能需要添加一些你用来煮面条的水, 因为这种面条会吸很多水。

 

Related image

 

Zucchini bread/西葫芦面包

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15 servings 35 cents per serving

I had so many ripe bananas at home and I didn’t feel like to eat, so I decided to make a banana bread. But a few days ago I saw a good recipe for zucchini bread I also wanted to make too. I couldn’t decided which one to make so I made them both but in one bundt pan. 2 in 1. Great idea!!!When you pour the batter to the pan make sure you pour them together but in different sides, don’t mix them.

The zucchini bread original recipe is here:

https://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Here is the link for banana walnut bread:

https://caiqinchen.com/2015/02/08/banana-bread%e9%a6%99%e8%95%89%e9%9d%a2%e5%8c%85/

I made change to the sugar, since I made 2 in 1, I do recommend to double the glaze if you make a big one like mine. This glaze tastes so good so I am willing to gain weight for it.

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1 cup finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 cup cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instruction

 

  • In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  • In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  • Add dry ingredients to zucchini mixture; stir just until combined.
  • Spoon batter into greased bread pan
  • Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  • Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  • Once cool, combine ingredients for glaze and drizzle over bread.

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Zucchini Bread

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Banana with walnut bread

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Fried Wonton/炸馄饨

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4 pieces per serving $1.20 per serving

I love deep fried food like crazy!!! However, I know it is not good for me, so I don’t cook deep fried food as often as I may want to be. Anyway, I recently kept thinking about fried wonton(non stop kind of thinking), so I decided to make fried wonton this weekend. I have recipe before on how to make wonton, and I only substituted the Chinese celery with water chestnut today. I did change the way how to wrap it today so they will look prettier for deep fry, don’t use this method when you make wonton for soup. I also make a few with mozzarella cheese (1:1 ration, half cheese and half meat and shrimp combo). It is so good!

The only thing I would do differently next time is to buy the thick skin for fried wonton, the one I had was the really thin ones. Usually we use thin one for wonton soup and thick one for deep fry, the reason being the thin one get burned too easy. I had to use 2 pieces of wonton skin to make one wonton, and still they look kind of burn.

Serve this fried wonton with the Thai sweet Chili sauce, perfect combination.

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

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我喜欢油炸食品已经到了疯狂的地步!!!不过, 我知道这对我不好, 所以我不经常做。 我最近一直在想吃炸馄饨 (不停的想), 所以我决定这个周末做炸馄饨解馋。我以前有做馄饨的食谱, 我今天用马蹄代替了芹菜。今天我改变了一下包法, 所以他们看起来更漂亮, 你做馄饨汤不要用这种包法 。我还做了一些加了奶酪的 (1:1 比例, 半奶酪和半肉和虾组合)。太好吃了!

下次再做我唯一会改的是买厚皮包油炸馄饨, 我这次用的是很薄的。通常, 我们用薄的包做馄饨汤用厚的包来炸, 原因是薄的太容易焦。我不得不用2块馄饨皮做一个馄饨, 但看起来还是有点焦。

这个炸馄饨配泰式甜辣椒酱, 完美结合。

 

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https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

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