Squash Soup/南瓜汤

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My mom got a huge organic squash from her friend and didn’t know how to cook it, so I decided to use it to make soup. I am not very good at cooking soup so I tried to make it as simple as possible and it turned out to be super yummy!

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Squash 2200g

Medium size yellow onion 1

Garlic 2 cloves

Olive oil 3-4 tbsps

Half and half 1/2 cup

Broth 2 cups

Preheat the oven to 400F

Cut open the squash and cut into a few smaller pieces.

Shred the onion.

Put onion, garlic and squash on a baking sheet, sprinkle salt, black pepper and olive oil on the vegetables.

Bake in the preheat oven for about 1 hour.

Use a spoon scoop the squash flesh out, add the vegetables in a blender and blend for 2 minutes. If it is too thick add the broth.

Pour everything to a cooking pan, add the rest ingredients and bring to boil. Season with more salt and black pepper if needed. I added some sour cream for more flavor.


我妈妈从她的朋友那里得到了一个巨大的有机南瓜, 但她不知道怎么煮才好吃, 所以我决定用它做一道汤。因我不是很擅长煮汤, 所以尽可能简简单单来了, 原来简单也可以超级美味!

南瓜 2200克

中等大小的黄洋葱 1 个

大蒜 2粒

橄榄油 3-4 汤匙

奶油 1/2 杯子

肉汤 2杯



把南瓜切开, 切成几个小块。


将洋葱、大蒜和南瓜放在烤盘上, 在蔬菜上撒一些盐、黑胡椒和橄榄油。


用勺子舀出南瓜肉, 在搅拌器里加入所有的蔬菜, 搅拌2分钟。如果太稠可以加点汤。

把所有的东西倒入锅里, 加入剩下的配料, 然后煮沸。如果有需要加点盐和黑胡椒调味, 。我另加了一些酸奶油来调味。

Oxtail Soup/牛尾汤



Ox tail 550g

Water 5 cups

Small size carrot 1

Roma tomato 2

Celery 1 stalk

Large size potato 1

Corn 1

Small size yellow onion ½

Rosemary 1 spring

Bay leaves 2 pieces

Cut all vegetables into small chunks.

Blanch the ox tail in boiling water for 2 minutes, and then wash them with some water.

Bring the 5 cups water to boil.

Add everything to the slow cooker and cook for 9 hours. (Ox tail I only cooked for 6.5 hours). Only need to add some salt and black pepper to your taste at the end. I tried the soup before adding the salt and pepper; it was so sweet with all the vegetable flavors.

You can eat the ox tail soup by itself, or with rice or noodles. They are all good. I cooked some penne Rigate and added it to the soup today, SUPER yummy!!! When you have some vegetables that you don’t know what you can do with them, this is the dish for you to use all of them. You can use pressure cooker to cook it, but believe me the flavor and the texture will be very different. The oxtail is still very flavorful after 9 hours of slow cooking, and the vegetable and meat are both tender and sweet. Winter time is coming, so let’s cook soup.

MaiFan Soup/米粉汤


Fish ball 3 pieces

Canned pickle cabbage 2oz. (roughly chop)

Maifan/rice vermicelli 50g

Scallion I piece

Some cooked meat from Chinese restaurant (optional)

Boil egg ½ (optional)

Broth 2.5 cups

Add 1tsp cooking oil to a cooking pan and heat it up, add the white part of scallion and pickle cabbage to the oil and sautéed for a couple of minutes.

Add broth and fish balls to the pan and cook until boil.

Add maifan and cook for 5 minutes or until maifan is soft enough to eat, add green part of scallion.

Pour the maifan soup to a bowl; add the ½ egg and meat on top of it.

How to make the egg:

Cook the egg in boiling water for 6 minutes, take it out and when it is not hot anymore, peel the shell off, put it in the sauce over night. If you don’t like the egg yolk too soft, then boil it for one more minute.

Link for sauce: https://wordpress.com/post/caiqinchen.com/3563

Usually if you order a bowl of noodle soup from a Cantonese restaurant, it will have some sort of precooked meat come with that. Something like roast pork, duck or braised meat. Since I cooked duck and pig intestine the day before, I added them to my noodle. The pickle cabbage is very important in this dish, it brings tons of flavor to the noodles. Try it, you will see. It took me about 10 minutes to make this delicious noodle soup. Yum!!!



罐头雪菜2 安士 (稍微切一下)


葱 I 条

一些熟肉 (可不要)

水煮鸡蛋½ 个

肉汤2.5 杯

将1小勺 的油加到锅中, 加热, 将葱白和雪菜加入油中, 再炒2分钟。

在锅中加入肉汤和鱼丸, 煮开。





水开后放入蛋煮6分钟, 马上拿出来。等蛋不烫了把皮剥掉。 放入酱汁中浸泡过夜就好了。

酱汁: https://wordpress.com/post/caiqinchen.com/3563

通常, 如果你去广东餐馆点一碗汤面, 面里会有烤猪肉、烤鸭肉或叉烧,鸡肉之类的东西。因为我前一天卤了鸭和猪大肠, 我就把它们加到我的面条里。这道菜雪菜是一个必须, 没有它米粉就没有那么好吃。 我花了10分钟不到就做了这美味的面条汤。好吃!

Beef Soup with Barley/牛肉薏仁汤



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.



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


1 个红葱头


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


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。


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


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
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
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


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.


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


Fried Shallots:

4 large Shallots

1/3 cup oil


For extra flavor

Some minced garlic

Some Cilantro

Some balsamic vinegar


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.




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




4 个大红葱头

1/3 杯油






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。


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。


Chicken Mushroom Noodles Soup /小鸡炖蘑菇


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。



干茶树菇 40克

红薯粉丝 4盎司

姜 2 片

八角 1颗


干辣椒 1个


水 3杯(包括泡菇的水)


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。


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


高汤 1 夸脱



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


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


鱿鱼去皮切丝, 虾去壳去虾线切小块





加入鱿鱼,虾后煮1分钟, 倒入打散的鸡蛋。 出锅时加入香菜。


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.







芹菜末 1杯







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。


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。


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


大干贝 4颗

虾仁 10 只


鱼肚干 一片 (巴掌大)


蟹肉条3 根


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。



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.