Beef Soup with Barley/牛肉薏仁汤

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I prefer chuck steak for soup because it is not totally lean; I don’t like dry meat. Barley needs more time to cook so I cooked it in pressure cooker first. I could have soaked barley in water the night before to shorten the cooking time but I forgot to do so until I started cooking my soup, so I had to cook it in pressure cooker until it was ready to eat.

Beef chuck steak 1 pound

Medium size potato 1

Medium size carrot ½

Large size yellow onion ½

Celery 2 stalks

Barley ½ cup

1 shallot

Fresh parsley to garnish, optional

Minced garlic 2 cloves

Portobello Mushroom 1

Beef broth 60 oz.

Rosemary 1tbsp

Thyme 1tsp

 

Cut the beef into cubes

Dice all the vegetables

Precook barley in a pressure cooker for 15 minutes

Blanch the beef in boiling water for 2-3 minutes, drain then set aside.

Heat up 2 tbsps. oil in a cooking pan then add onion, garlic and shallot and sauté for 2 minutes

Add the rest vegetables except mushroom and 2 pinches of salt and continue to cook for 4 minutes or until the vegetables are tender

Add broth,beef and herbs to the vegetables and bring the soup to boil, then turn the heat to medium low heat and continue to cook for 35 minutes.

Add the mushroom and cooked barley to the soup and turn the heat to high and continue to cook for 10 minutes.

Add some more salt and black pepper to your taste. Garnish the soup with some parsley.

 

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牛肩胛肉 1 磅

中等大小土豆 1个

中等大小的胡萝卜 ½ 条

黄洋葱 ½ 个

2 根西芹

薏仁半杯

1 个红葱头

新鲜的欧芹来装饰(可不要)

蒜茸 2 瓣

波多贝罗蘑菇 1 个

牛肉汤 60 盎司

迷迭香 1 汤匙

百里香 1 茶匙

 

牛肉切成 小块

所有的蔬菜切成丁

先在高压锅里煮薏仁15 分钟

滚水中焯煮牛肉2-3 分钟,篦干待用。

锅中热2 大勺油加洋葱、 大蒜、 红葱 炒 2 分钟

除了蘑菇以外加其他蔬菜和 一点盐在锅里,继续煮 4 分钟,或直到蔬菜变软

肉汤,牛肉和香草加到蔬菜里煮沸,然后转中小火继续煮 35 分钟。

在汤里加蘑菇和熟薏仁转大火继续煮 10 分钟。

加一些盐和黑胡椒粉。加一些欧芹装饰。

我更喜欢用牛肩胛肉煮汤,因为它不是全瘦的; 我不喜欢肉干干柴柴的。薏仁需要更多的时间来煮,所以我用了高压锅。我其实可以前一天晚上先泡泡,但直到我开始煮汤了才记起来我忘了泡薏仁。

 

Cream Corn Chicken Soup/甜玉米鸡茸汤

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Cream corn 1 can (15 oz.)

Chicken broth 22 oz.

Minced chicken breast 1 cup

One whole egg

3 tbsp water

4 tbsp starch

There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home.  And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.

  • Add chicken in a food processor or just use a knife to cut meat into really small pieces. Add 1/8 tsp salt,2 tbsp starch and one tbsp cooking wine to marinate it for at least 30 minutes.
  • Add corn and chicken broth together in a cooking pan and bring to boil.
  • Add water and the rest of corn starch to the chicken and mix well then add the chicken slowly to the boiling broth, use a big spoon to stir the soup and bring it to boil again. If you use regular can broth, no need to add any more salt. I usually use homemade broth, so I add a little bit of salt to the taste.
  • Break the egg in a small bowl and use a fork to break it up then add to the soup slowly, while you’re adding the egg, use the big spoon to stir the soup quickly.  Turn the heat off right away. If you want the soup to be thicker, add some starch water before you add the egg.

 

奶油玉米罐头 1 (15 盎司)。
鸡汤 22 盎司
鸡胸肉 1
鸡蛋
3 汤匙
4 汤匙淀粉
今晚这样寒冷冬天没什么热热汤更好吃的啦时它能非常耗费时去煮推荐罐头我们知道这是为什么。今天分享这道带给美好回忆简单美味。 你可以 15 分钟内煮好从前有个人知道喜欢道汤。每当我心情时候这个汤给我吃幸福汤时就会想起
在搅拌机加入鸡胸绞碎, 1/8 茶匙、 2 汤匙淀粉汤匙料酒腌制至少 30 分钟
玉米高汤一起
和剩下的玉米淀粉鸡肉里混合慢慢加到汤里一个勺子搅一再次煮开如果使用罐头肉汤需要再更多通常使用自制肉汤所以一点
一个小碗里打个鸡蛋叉子 搅拌开来然后慢慢地倒入汤里,同时勺子快速搅拌汤 马上关火如果喝稠一点的汤鸡蛋前淀粉

Thin Noodles Soup/双肚面线

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This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much. What Taiwanese will also eat is oyster thin noodles or pig intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is made of rice in yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.

1:

Pig stomach 1pound

Fresh Fish stomach 1 pound

Ginger 4 slices

Long life noodle 300g

Chicken Broth 2.5 quarts

Light soy sauce 2 TBSPS

Dark soy sauce 1 TBSP

Chicken powder 1 TSP

White pepper a few pinches

2:

Fried Shallots:

4 large Shallots

1/3 cup oil

3:

For extra flavor

Some minced garlic

Some Cilantro

Some balsamic vinegar

img_1018

Cook pig stomach with 1 quart of boiling water and 2 big slices of ginger in an electronic pressure cooker for 15 minutes. After taking out of pressure cooker and cooled cut into small pieces

Cook fish stomach with one quarter of boiling water and 2 big slicesof ginger in an electronic pressure cooker for 5 minutes. After taking out of pressure cooker and cooled cut into small pieces.

Slice shallots into thin rings and cook in the 1/3 cup of cold oil with high heat for about 10 minutes or until shallots are lightly golden brown. Separate the oil from the fried shallots. Use a piece of kitchen paper towel to absorb the oil from the shallots.

I made my own chicken broth last time, but you can use can broth. And if you do use can broth please only use dark soy sauce for color because the can broth has a lot of salt already.

Bring broth to boil then add the pig and fish stomach; add the rest of spices from 1 and 4TBSP of shallots oil and all the fried shallots to the broth. When the mixture start to boil again slowly add some cornstarch water to make the soup really thick and turn the heat off.

While the soup is cooking, you can bring a big pot of water to boil to cook the Noodles. The noodle is very thin and crispy, so break them shorter (easy to eat later). When the water is boiling, add the noodles and cook for 2-3 minutes. Filter out all the water and pour the noodles to the soup, stir the noodles a little and you may need to add some salt to your taste.

When serve, add some garlic, cilantro and vinegar to your own preference.

This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much since. What Taiwanese will also eat is oyster thin noodles or pig big intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.

img_1050

面线是一道非常著名的台湾夜市小吃,我去年去了趟台湾,吃过面线2次以后就爱上了它。台湾人也会吃牡蛎面线或猪大肠面线。我不是很喜欢牡蛎,但如果你喜欢牡蛎的话,牡蛎面线肯定也很好吃的。在台湾他们使用红面线,就是比较粗一点然后是黄色的。我个人比较喜欢福州的长寿面。

1:

猪肚 1 磅

新鲜的鱼肚 1 磅

姜 4 片

长寿面300 克

鸡高汤 2.5 夸脱

生抽 2 汤匙

老抽 1 汤匙

鸡粉 1 茶匙

白胡椒一点

2:

炸红葱头︰

4 个大红葱头

1/3 杯油

3:

额外的佐料:

一些切碎的大蒜

一些香菜

一些乌醋

猪肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 15 分钟。拿出锅子后冷却再切成小块。

鱼肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 5 分钟。拿出锅子后冷却再切成小块。

葱切成薄片和1/3 杯的冷油用中高火煮约 10 分钟或直到红葱头变成金黄色。分开葱油和葱酥。用一张厨房纸巾吸葱酥的油。

通常我自己煮鸡汤,但您也可以使用罐头肉汤。如果使用罐头肉汤的话请只加老抽上色因为罐头肉汤已经有很多的盐。

把肉汤煮开,加入猪和鱼肚; 然后再加入1中剩下的调料外加 4 汤匙葱油和所有的葱酥到汤汁里。当汤开始再次煮开时慢慢地加玉米淀粉水把汤勾芡的很浓稠。

当汤在煮的时候,你可以煮开一大锅水来煮面条。面条又细又脆,很容易折断成短一点的方便等下吃。 当水开时,加入面条,煮 2-3 分钟。过滤掉所有的水把面条加入汤中,搅拌一下,这时你可以按你自己的口味再加点盐。

吃时按您自己的喜好加一些大蒜,香菜和醋。

Chicken Mushroom Noodles Soup /小鸡炖蘑菇

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前几个礼拜去外面吃了东北菜, 对小鸡炖蘑菇特别情有独钟。虽然吃的是带汤的鸡肉,但 他们家的鸡肉很入味, 我就一直琢磨着怎么才可以把鸡煮的这么好吃。 昨天我的好朋友来看我 带来了一只她自己家里养的鸡。 这下我就赶紧去实验一下小鸡炖蘑菇。 我觉的把鸡肉先腌一下再煮可能会让鸡肉好吃入味。还有在加水之前要焖煮到味道进到鸡肉里后再加水也很重要。 今天的这道菜真的是好吃到没朋友。

IMG_3586

鸡肉1磅

干茶树菇 40克

红薯粉丝 4盎司

姜 2 片

八角 1颗

葱一根

干辣椒 1个

蒜1片

水 3杯(包括泡菇的水)

茶树菇洗干净泡水过夜后剪掉底部的根,把水滗出底下的沙子不要。把泡菇的水再和菇一起小火煮20分钟备用。

鸡肉加1/4茶勺的盐, 1大勺的红糟酒,1/4茶勺的鸡粉腌制几个小时

烧锅水,开了之后放入粉丝煮大概10分钟到软。 捞出粉丝备用。 同锅水中快速放入鸡块烫一烫捞出。

锅中加一大勺油加热,放入葱,姜蒜爆炒到香加入鸡肉,1/4茶勺盐,2大勺生抽和4大勺的红糟酒快炒2分钟,盖上锅盖焖2-3分钟。 等到这时鸡肉已非常入味了, 加入茶树菇和水(包括泡菇的水)盖上盖子再煮10分钟就可以了。

最后把粉丝放进鸡肉汤中, 美味的小鸡炖蘑菇就成了。

IMG_3589

Chicken 1 lb

Dried agrocybe cylindracea mushroom 40 g

Sweet potato noodles 4 oz

2 slices of ginger

1 star anise

1 scallion

1 Chili red pepper

1 clove of garlic

3 cups water (including water for soaking mushrooms)

 

Clean the mushroom then soak in water over night. Cut off the root of the mushroom then drain the water out, make sure there is no sand in the water.  Combine water and mushroom together again then simmer for 20 minutes.

Marinate chicken with 1/4 teaspoon of salt, 1 tablespoon rice wine, 1/4 teaspoons chicken powder for a few hours

Bring a pot of water to boil, cook the noodles for about 10 minutes or until soft, remove and set aside. In the same pot of water quickly rinse the chicken and set aside.

Add a tablespoon of oil in a pan and heat up a bit, add scallion, ginger and garlic and stir fry until aromatic add chicken, 1/4 teaspoon salt, 2 tablespoons of light soy sauce and 4 tablespoons rice wine, chili pepper, Star anise and stir-fry for 2 minutes, cover the lid and continue to cook for 2-3 minutes. By now the chicken is already very tasty, add mushrooms and water (including water for soaking the mushrooms), cover and cook for 10 minutes.

Finally add the noodles into the chicken soup, delicious chicken mushroom noodles soup is ready.

Seafood Hot And Sour Soup/海鲜酸辣汤

IMG_3551

高汤 1 夸脱

几朵干香菇

几片干木耳

金针菇 适量

鱿鱼 1条

大虾 3-5只

蟹条 2 条

红油笋丝 2 盎司

豆腐 5盎司

鸡蛋1个

香菜 适量

生抽 4大勺

老抽 2 大勺

白胡椒粉 2茶勺

白醋 6大勺

鸡粉 1茶勺

辣油 适量

干香菇和木耳洗净用一杯水浸泡过夜后切丝

鱿鱼去皮切丝, 虾去壳去虾线切小块

把高汤,香菇木耳和泡香菇的水一起放入锅中煮开后再煮4-5分钟

加入生抽,老抽,笋丝蟹条,金针菇再煮2分钟

放入豆腐和其他的调料

加入淀粉水把汤调浓稠

加入鱿鱼,虾后煮1分钟, 倒入打散的鸡蛋。 出锅时加入香菜。

IMG_3549

Broth 1 quart

A few pieces of dried mushrooms

A few pieces of dried fungus

Enoki Mushroom some

1 Squids

Jumbo Shrimp 3-5 pieces

Crab stick 2 pieces

Hot chili Bamboo shoots 2 oz.

Tofu 5 oz. cut into small pieces

Egg 1

Cilantro some

Light Soy sauce 5 tablespoons

Dark Soy sauce 2 tablespoons

White pepper 2 teaspoons

White vinegar 6 tablespoons

Chicken powder 1 tea spoon

Chili oil some

Wash the dried mushrooms and fungus then soak overnight with a cup of water

Peel the squid’s skin and cut in thin strips, peel and devein shrimps then cut into small pieces

Add broth, mushroom, fungus and the water used to soak the mushroom in a pot and bring to boil then continue to cook for 4-5 minutes

Add both soy sauce, shredded crab sticks, enoki mushroom and cook for 2 minutes

Add tofu and other spices

Add starch water to thicken the soup

Add squid, shrimp and cook for 1 minute, pour in beaten egg. Add cilantro when ready to serve.

云吞/Wonton

IMG_2907

云吞皮1包

猪肉末1磅

虾半磅

鸡蛋1个

芹菜末 1杯

老抽1大勺

生抽1大勺

盐1/4茶勺

鸡粉1/2茶勺

料酒1大勺

糖1/2大勺

淀粉 1+1/2 大勺

虾去壳去虾线后切小丁, 加入到猪肉末里再加入所有的调料和鸡蛋按着一个方向搅拌上劲就可以包了。

放一些水在锅里煮开后放入云吞煮3-5 分钟, 捞起放入高汤中, 加几只虾米和几片干紫菜。

油炸云吞也是美味至极。

包好的云吞可以在一包过保鲜膜的盘子上摆好放冷冻箱冻好后再冻 起来。 当然直接煮来吃最好不过了。

IMG_0381

Wonton skins 1 Pack

Ground pork 1 pound

Shrimp half a pound

Egg 1

Finely chopped Chinese celery 1 cup

Dark Soy sauce 1 tbsp

Light Soy sauce 1 tbsp

Salt 1/4 teaspoons

1/2 chicken powder teaspoon

Cooking wine 1 tablespoon

Sugar 1/2 tablespoon

Starch 1+1/2 tablespoons

Pell shrimp shell and deveined, add to the pork then add all the spices and egg. Stir in one direction until it is mixed well.

Bring some water to boil in a pot, then Cook wontons in it for 3-5 minutes.  Add them to a bowl of broth then add a few pieces of dried shrimps and a few slices of dried seaweed.

Wrapped wontons can be kept in freezer. Of course they taste the best when you cook them when freshly made.

Seafood Soup/海鲜汤

IMG_1744.JPG

大干贝 4颗

虾仁 10 只

鱿鱼1条

鱼肚干 一片 (巴掌大)

蛋白一个

蟹肉条3 根

发菜少量

鸡汤 2 夸脱

鱼肚泡水几个小时泡发后一天换水几次, 隔天在水中煮开后马上关火,捞出切丝,备用。

干贝也泡水过夜。

把所有材料都切成丝。

鸡汤加泡发的干贝,发菜先煮开后中小火煮10 分钟, 加入蟹肉条和鱼肚, 汤开了就加入淀粉水勾芡到你喜欢的稠度,最后加入虾和鱿鱼,盐,白胡椒粉和一点老抽调色加调味。2,3分钟后关火。

Dreid scallop 4 pieces

Medium shrimp 10 pieces

Squid 1 whole one

Dried fish stomach 1 piece(palm size)

Crab meat stick 3 sticks

Chinese hairy seaweed  small amount

Chicken broth 2 quarts( salt free)

Soak dried fish stomach in water over night and change the water a few times a day. the next day cook the fish stomach in water until the water is boil, turn off the heat and shred it when it is not hot.

dried scallops soak in water overnight too.

All ingredients need to be shredded.

Add chicken broth, soaked scallops and Chinese hairy seaweed together and bring to boil then cook with medium low heat for 10 minutes, add crab meat and fish stomach, when boil again adding starch water to thicken to the consistency you like. Add shrimp and squid, salt, white pepper and 1 tbsp dark soy sauce. Cook 2, 3 more minutes then turn off the heat.

Pumpkin Soup/南瓜汤

IMG_0505

 

1 teaspoon chopped fresh parsley

4 cups pumpkin puree

1 cup chopped onion

1 1/2 teaspoons salt

6 cups chicken stock

5 whole black peppercorns

1/2 cup heavy whipping cream

1 clove garlic, minced

1/2 teaspoon chopped fresh thyme

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup in small batches (1 cup at a time) using a food processor or blender.

Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

IMG_8147

1 茶匙切碎的新鮮歐芹
4 杯南瓜泥
1 杯切碎的洋蔥
1 又 1/2 茶匙鹽
6 杯雞湯
5 黑胡椒
1/2 杯重攪打稀奶油
1 丁香大蒜,切碎
1/2 茶匙切碎的新鮮百里香
加热鹽、 南瓜、 洋蔥、 百里香、 大蒜和花椒。煮至沸騰,用文火煮 30 分鐘。 
醬湯 使用食物處理機或攪拌機绞碎。
返回到锅里並再次煮至沸騰。小火燉 30 分鐘,拌入奶油。倒入湯碗,飾以新鮮歐芹。

Wonton Soup/云吞

http://mp.weixin.qq.com/s?__biz=MjM5MzE1NTMzNQ==&mid=201350109&idx=5&sn=1f9eb5082accc32f3f86619c073d823e&scene=2&from=timeline&isappinstalled=0#rd

Here is a link I found online teach you different ways of making wonton. I think it is very helpful.

Here are some of the wonton dishes I made before.

IMG_0354IMG_0398 IMG_0353IMG_0381

1. Smashed shrimp 1 pound, ground pork 1 pound, Scallion 1/2 cup, minced ginger 1/2TBSP, salt 1TSP, oyster sauce 2TBSP
Sugar 1.5TSP, 3TSP soy sauce, chicken powder 1TSP, wine 1TBSP, sesame oil 1TSP, one egg.

2. One pack of wonton skin ( store bought)

Add all the ingredients in part one together and mix well. Make the wontons according to the link provided above.

you can choose wonton with noodles or just simply wonton soup.

In a big cooking wok, bring the water to boil, add the wontons in the water and cook for a few minutes, stir while cooking so they won’t stick to the bottom. When the water is boiling again add a small bowl of cold water.  After it is boiling again cook a few more minutes. You can cook any kind of your favor noodles in the boiling water then serve them with broth. I love to add some seaweed, white rice vinegar and dried tiny shrimps in the wonton soup. Yummy…

1. 虾泥1磅, 猪肉馅1磅, 青葱几根,生姜蓉1/2TBSP,盐1TSP, 耗油2TBSP

糖1.5TSP, 生抽3TSP, 鸡精1TSP, 料酒 1TBSP, 麻油 1TSP,鸡蛋一个。

2.一包的餛飩皮 (店買的)
添加所有的1中的材料在一起,攪拌均勻。請根據以上提供的link做餛飩。
您可以選擇餛飩麵或只是簡單的餛飩湯。
在 大的鍋中,把水煮沸後,在水中加入餛飩,煮幾分鐘,煮过程中要攪拌所以他們不會粘锅。當水沸騰時再添加一小碗冷水。把水再煮沸後再煮幾分 鐘。您可以加任何一種你喜欢的麵條在開水中煮熟,然後加以肉湯。我喜歡在餛飩湯中添加一些紫菜、 白米醋和小蝦米。美味…

Tomato Egg Drop Soup

IMG_0421

There is no another Chinese soup dish going to be easier than this tomato egg drop soup.

one medium size tomato

one egg ( beat up)

a big bowl of broth or water

Cook the tomato in boiling water for 2-3 minutes so you can easily peel the skin off. Cut the tomato into small pieces.  In a pan, add a little bit of oil and sauteed the white part of scallion for 2 minutes then add tomato and broth ( water is fine too) bring it to boil then add in beaten egg. If you like the egg drop to be big, stir the broth slowly, otherwise, stir really fast then the egg drop is going to be small. Add in some salt and chicken powder to the taste.

沒有另一個的中國 汤要容易过這番茄蛋花湯。
一個中等大小的番茄
一個雞蛋 (打匀)
一大碗的高汤或水
放番茄在開水中煮 2-3 分鐘,所以你可以很容易剝番茄的皮。把番茄切成小塊。在一鍋裡加一點點油,炒蔥白 2 分鐘然後加番茄和肉湯 (水也是可以的) 把它煮開,然後加入打散的雞蛋。如果你喜歡蛋花較大,慢慢地攪動湯,否則就快速攪拌。加一些鹽,雞粉来调味。