Thin Noodle Soup/面线糊

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This thin noodles soup has been my all time favorite. I had posted something similar before, but I did some changes to make it even better this time.

I braised the meat before hand. I used pork intestine, two different part of beef trips. Here is the recipe for braise meat:

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

Here is the recipe how to make this noodles soup dish:

https://caiqinchen.com/2016/12/06/thin-noodles-soup%e5%8f%8c%e8%82%9a%e9%9d%a2%e7%ba%bf/

Basically I braised the meat first, then added some of the sauce used to braise the meat to the broth ( you can use any kind of broth or even just water). Precooked the thin noodles in a separated cooking pan, then added to the soup. I thickened my soup using water chestnut starch this time because it keeps the soup thick even if I heat it up the next day. Simply delicious!!!

我之前也煮过类似的面糊,我超级喜欢吃。 这次我改了一点点的做法让面糊更好吃。

我事先先把肉都卤过了。 我用了猪大肠,牛百叶,还有牛肚。做法看接连:

https://caiqinchen.com/2017/08/31/braise-duck%e5%8d%a4%e9%b8%ad/

这里是煮面的接连

https://caiqinchen.com/2016/12/06/thin-noodles-soup%e5%8f%8c%e8%82%9a%e9%9d%a2%e7%ba%bf/

我把要用的肉都事先卤过。 加一点卤肉的汤汁到肉汤里(你可以用自己喜欢的肉汤,用水也可以)。 面线在另外的锅里煮熟后加到肉汤里。我这次用马蹄粉勾芡因为用马蹄粉勾芡的汤就算第二天再回锅热一次吃还是很粘稠。总之就是很好吃就对了。

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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。

Oxtail Borsch Soup/罗宋汤

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5 servings $1.85 per serving

Oxtail 1.5 pounds

Green cabbage 10 oz.

Beet 15 oz.

Carrot 6oz.

Garlic 2 cloves

2 small size Red skin potatoes

Tomato sauce 8 oz.

One small size Onion

Cut potatoes small cubes. Cut rest of vegetables thin shreds.

Cook oxtail with 6 cups of water in a pressure cooker for 5 minutes. (if you don’t have pressure cooker, then cook on the stove for at least 30 minutes. Adjust the time to your own preferences. Some people want their meat very tender, some don’t)

Add 2tbsps cooking oil in a skillet, sauté the vegetable except potato for 5 minutes or until tender, season with ½ tsp salt.

Add the vegetables and tomato sauce to the oxtail broth and bring to boil, reduce the heat to medium low and continue to cook for 15 minutes.

Add potatoes to the soup and continue to cook for another 15 to 20 minutes depend on how tender do you want the vegetables to be. Season your soup with some more salt and black pepper.

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牛尾1.5 镑

包菜10盎司。

甜菜15盎司。

胡萝卜6盎司。

大蒜2粒

2个小红皮土豆

番茄酱8盎司。

一个小洋葱

土豆切粗粒。把剩下的蔬菜切成丝。

加6杯水在压力锅里煮牛尾5分钟。(如果你没有压力锅, 那么在炉子上煮至少30分钟。根据自己的喜好调整时间。有些人喜欢肉很烂, 有些人不喜欢烂)

在煎锅中加入2汤匙 烹调油,除马铃薯以外的蔬菜炒5分钟或直到软, 加½茶匙盐调味。

把蔬菜和番茄酱加到牛尾汤里, 煮开, 把火调到中小火, 继续煮15分钟。

把土豆加到汤里, 再继续煮15到20分钟, 取决于你想要蔬菜煮到多烂。加多一点盐和黑胡椒调味。

 

Noodles Soup/汤面

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It is about 3 servings and $5.5 per serving.

Pork bone 3 pounds

Beef neck bone 3 pounds

Shanghai thin noodle 16 oz.

Shrimp 9 pieces

Fish balls 9 pieces

Scallion 3 tbsps

Spinach some (optional)

Blanch the bones in cold water until it is boil, turn the heat off then rinse under the running water.

Bring 4 quarts of water to boil then add the bones. When the water is boiling again, turn the heat to low and simmer it for 4-5 hours.

Cook the noodle in boiling water for 5 minutes or until it reaches you prefer tenderness. Rinse the noodle under running water for 30 seconds.

If you like vegetable in your noodle, precook it in boiling water too.

Discard all the bones and meat in the broth. I precooked my shrimps and fish balls in my broth too. Add only a few pinches of white pepper and some fish sauce to your taste.

Place some noodle in a bowl, add fish balls, shrimp, spinach and scallion then pour some broth to it.

I cooked my broth for 4 hours with the lowest heat, and the broth turns milky white. Even though I used bones, but there were still whole lot of meat connected to the bones. So the finished product will have a lot of oil on the top, if you don’t want your noodle soup to be too oily, make sure you skim the oil off.

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猪骨3磅

牛颈骨3磅

上海细面条16盎司。

虾9只

鱼丸9只

葱3汤匙

菠菜一些 (可选)

将骨头在冷水中煮到沸, 把火关掉然后在自来水下冲洗干净。

把4夸脱的水煮开后加入骨头。当水再次沸时, 把火调小熬煮4-5 小时。

在滚水里煮面条大概5分钟或直到您喜欢的软度。用水冲洗面条 30秒。

如果你喜欢在你的面条里加蔬菜,事先放滚水里滚一下。

把汤里的骨头和肉都扔掉。我把我的虾和鱼丸在我的汤里先煮熟了。按你的口味在汤里加少量的白胡椒粉和鱼露。

把面条放在碗里, 加入鱼丸, 虾, 菠菜和葱, 然后倒一些汤。

我的汤熬煮了4个小时变成了奶白色的浓汤了,因为我是开最小的火煮所以也没有什么蒸发。 但是吃之前最好要滤一下那个油。

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)

Salty Ham With Bamboo Shoot Soup/腌笃鲜

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This dish is surprisingly good, way better than I anticipated! How come I had never eaten it before? This is a Shanghaiese dish; I had heard people talking about this dish before, and they love to use the expression: it is so tasty that your eye brows will come off to describe it. Well, my eye brows came off today!! This dish doesn’t need any spice or sauce; the saltiness is from the salty ham. So the better the quality of the ham, the better this dish will be.  I am going to cook it for Chinese new year.

Fresh bamboo shoot 1 pound

Chinese salty ham ½ pound

Lean pork 1.5 pounds

Knotted bean curd skin 4 oz.

  • Pork cut into small pieces, then blanch in boiling water for 2 minute, wash and set aside.
  • Salty ham also cut into small pieces, cooks in 1 quart of cold water until the water is boiling, drain and set aside.
  • Peel the bamboo shoot’s hard skin off, trim the end, then cut into slices. Cook in boiling water for 3 minutes. Drain and set aside.
  • In a big cooking pan, add 2.5 quarts cold water, salty ham, pork and bamboo together and cook with high heat until boiling. Turn the heat to low and continue to cook for one hour.
  • Add the knotted bean curd skin and continue to cook for 30 minutes with medium low heat.

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  • 冬笋1磅
  • 金华火腿½磅
  • 瘦豬肉1.5 磅
  • 百叶结4盎司。
  • 豬肉切成小塊, 然後在沸水中燙煮2 分鐘, 洗淨放在一旁。
  • 咸火腿也切成小塊, 在1夸脫的冷水中煮到水开了, 瀝幹, 放在一旁备用。
  • 剝去笋的外皮, 修剪末端, 然後切成薄片。在沸水中煮3分鐘。瀝幹水备用。
  • 在一個大的鍋中, 加2.5 夸脫冷水, 咸火腿, 豬肉和笋在一起大火煮到水开。把火轉小繼續煮一個小時。
  • 加入打結的豆腐皮, 中小火繼續煮30分鐘。

 

這道菜出奇的好吃, 比我預想的要好很多!我以前居然從來沒吃過。這是一道上海菜;我以前常聽人們談論這道菜, 他們喜歡用鲜到眉毛都掉了来形容这道菜。嗯, 今天我的眉毛鲜掉了!!這道菜不需要加任何的香料或調味料。;鹹味是从火腿来的。所以火腿的品質越好, 這道菜就會越好吃。 我打算今年年夜饭煮这道菜。

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Potato Soup/土豆汤

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I bought too much Potatoes last week, so I have to think of a way to use it. Since it’s so cold now in New York, I decided to make a potatoes soup. I don’t like big chunk potato in my soup so I puree it after I cooked.

4 medium size potatoes (diced)

1.5 cups chicken broth

1/3 cup cheddar cheese

4 strips bacon

1 medium size onion (thin sliced)

1/2 to 2/3 cup Milk

1 clove garlic (minced)

1 cube of home made herb cube

  • In a non stick skillet, cook bacon until crispy. Leave them on a kitchen towel to absorb the exceed oil. Cut into smaller pieces for later use.
  • Add 1tbsp butter and herb cube into a skillet, add onion and garlic and saute for 2 minutes.
  • add potatoes, continue to cook for 3 minutes
  • add chicken broth (just almost cover the whole thing, no need to much broth) and continue to cook with cover on, 5-7 minute until the potatoes are tender.
  • puree the whole thing, then pour back to the skillet. Add milk continue to cook with medium low heat until it comes to boil again. Add black pepper and salt to taste.
  • garnish the soup with some cheddar cheese, bacon and parsley or scallion.

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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上周我買了太多的馬鈴薯, 所以我得想辦法用掉它们。正好紐約现在很冷了, 我決定做土豆湯。我不喜歡湯裡有大塊的馬鈴薯, 所以我煮完後就把它搅成泥。

 

4个中等大小的馬鈴薯 (切小塊)

 

1.5 杯雞湯

 

1/3 杯切達乾酪

 

4條培根

 

1个中等大小的洋蔥 (切丝)

 

1/2 到2/3 杯牛奶

 

1瓣蒜 (剁碎)

 

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。

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香料油做法:

 

  • 我有時買太多的香料草用不完。 所以我经常使用這個方法來保存他們。
  •  摘下所有香料草的葉子, 然後把它們放在做冰塊的容器裡, 把一些優質的特級初榨橄欖油澆在上面, 然後冷凍。
  • 把所有的香料油保存在一個拉鍊袋裡放冰箱裡保存, 這樣當你需要一些香料油做菜的時候, 你總能很快找到。

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

 

预热烤箱至400F

把南瓜切开, 切成几个小块。

把洋葱切碎。

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。

放入已经预热的烤箱中烤约1小时。

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

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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

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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!!!

 

鱼丸3颗

罐头雪菜2 安士 (稍微切一下)

米粉50克

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。

加米粉煮4-5分钟或直到米粉够软了,加入葱花。

把米粉汤倒在碗里;在上面加蛋和肉。

 

唐心蛋的做法:

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!