Oatmeal Cookies/麦片饼干

I am not a big fan of cookies, but still it is christmas time, so I tried some “healthy” ones. Lol. This recipe is actually pretty good, easy and I feel healthy because the oat in the cookies.




Dry ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

wet ingredients

  • 1 cup unsalted butter, softened
  • ½ cup sugar
  • ½  cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla

Then stir in

  • 3 cups oats (not instant)
  • 1 cups raisin


  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer until fluffy and the color lightens.
  4. Stir the flour mixture into the creamed mixture until no flour is visible, don’t over mix it.
  5. Now add the oats and raisins; stir to incorporate.
  6. Make about 45 to 50 cookies. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  7. Bake about 18 minutes or until golden, but still moist beneath cracks on top.
  8. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Braised Egg/卤蛋

I made another dish for the potluck party this year: braised egg. It is another simple easy dish. I purposely buy the smaller size egg because it will be easier to make it flavorful.

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I use same kind of sauce for braised duck, pork and any other kind of meat for eggs. Here is the link:


Cook the eggs in the boiling water for 10 minutes, then peel the shells. add the eggs to the sauce and bring the sauce to boil, then turn the heat down continue to simmer for 30 minutes. Leave the eggs in the sauce for a few hours or overnight for best result( no need to refrigerate it), the next day take the eggs out of the sauce. The secret to this dish is to save the leftover sauce every time you braise something and keep the sauce in the freezer, and the next time when you want to braise something else add the sauce from before, the flavor will get better and better every time! ( shhh… Don’t tell anyone) It is also very good to mix noodles with this sauce. Yummy

我用同样用来卤鸭, 猪肉的酱汁卤的鸡蛋。以下是链接:
鸡蛋在沸水中煮10分钟, 然后剥壳。将鸡蛋放入调味汁中, 并将酱汁煮沸, 然后将火关小煮30分钟左右。把鸡蛋泡在调味汁里几小时或过夜(不必冷藏)。 第二天把鸡蛋从酱汁里捞出来。这道菜的秘诀是, 每次你卤完东西后把剩下的酱汁放在冻箱里时,下次当你想卤东西的时候一起用, 味道就会越来越好了!(嘘.不要告诉别人) 这也是非常好的拌面酱。美味!

Braised Pig Intestine/卤猪大肠


大肠 1磅




因为大肠要煮很久所以我就放高压锅里煮了, 如果用普通的锅子煮的话至少要煮30分钟。 你可以用根筷子试试插入,如果很容易就插过去了那就可以了。 我用下面这种高压锅,用煮饭的那一档煮的。

Pig intestine 1 pound

Blanch the intestine in boiling water for 1 minute, then add it and the sauce to the pressure cooker cook it for 4-5 minutes.

I used the sauce that I made to braise the duck today. Since intestine needs to cook much long time, I used the pressure cooker shown above and press the one for rice. If you don’t have a pressure cooker at home, then you need to cook it much longer, use a chop stick to poke it, if it is easily going through, then it is done. This may not seem very appearing to you, but it is something very common for Chinese. We love it very much!!!!


WeChat Image_20170529222437

This year I made my zongzi with purple rice with mixed beans. Savory ones I used  abalone. In order to make zongzi really tasty, I used abalone and chicken breast to make broth and use the broth to soak the rice. For the sweet ones I used dried osmanthus and sugar with some water to make osmanthus syrup, then I used the syrup to soak the rice and beans. I have to say they are really delicious.
4 cups of abalone chicken broth
3 tablespoons of  dark soy sauce
1.5 tablespoons of light soy sauce
1.5 tablespoons of oyster sauce
2 teaspoons Salt
6 cups Round glutinous rice
After washing the rice, add the above ingredients to soak the rice overnight (broth has to  to be cool), if the rice soaks up all the broth, add a little more water in, but do not add too much,  we want to keep the flavor in.
Osmanthus syrup:
5 tablespoons of dried osmanthus
1 cups of sugar
Water 4-5 Cups
Put the above ingredients in a cooking pot and cook about 10 minutes with medium low heat. Filter the syrup and set aside.
Dried Red Bean 6 oz.
Dried Black Bean 6 oz.
Dried Peanuts 2 oz.
1 cup skinless green bean
Purple glutinous Rice 3 cups
Round white glutinous rice 2 cups
Rinse the above ingredients and add the osmanthus syrup to soak overnight.
Wrapping is the same every year, here is the link:

今年包的甜粽子有紫米杂豆的。 咸的有加了鲍鱼的豪华版。 为了让粽子更入味, 我用鲍鱼加鸡胸煲了一锅汤来泡糯米做咸的。 用桂花加白糖熬了桂花糖浆泡米和豆子做了甜的。 很入味好吃的说。 比起以前泡了水后才加糖或着盐要更入味,更香。




蚝油 1.5汤勺


圆糯米 6杯



干桂花 5汤勺













Honey And Sesame Salad Dressing/沙拉酱

Salad Dressing:

Garlic 2 cloves finely chopped

Ginger 1 tablespoon (minced)

Red onion or shallot 1 tablespoon finely chopped

Red wine vinegar ¼ cup

Dijon mustard 1 teaspoon

Brown sugar 3 tablespoons

Honey 3 tablespoons

Light soy sauce 1 tablespoon

Sesame oil 1/2 teaspoon

Sesame seeds 2 tablespoons

Chia seeds 2 tablespoons

Extra virgin olive oil 2/3 cup

Sea salt 1 teaspoon

Black pepper ¼ teaspoon

Mix everything together in a glass jar and shake.

I have never liked salad!!!! Every time when I think of eating salad, I think of cow chewing grass. To me, vegetable has to be cooked!!!! But today I ate salad as lunch and dinner!!! That’s how good this dressing is.





2 蒜瓣 切碎

姜茸 1 汤匙

红洋葱或红葱头1 汤匙 切碎

红酒醋 ¼ 杯

芥末 1 茶匙

红糖 3 汤匙

蜂蜜 3 汤匙

生抽 1 汤匙

香油 1/2 茶匙

芝麻 2 汤匙

特级初榨橄榄油 2/3 杯

海盐 1 茶匙

黑胡椒粉 ¼ 匙

野鼠尾草籽 1 汤匙


我从不喜欢沙拉!!!每次当我想到吃沙拉,我就想到牛吃草。对我来说,蔬菜就是要煮了吃!!!但是今天我吃了用这个沙拉酱调的沙拉作午餐和晚餐!!!所以你可以想象到这个沙拉酱得多好吃。如果你在减肥,请不要放太多的这个酱。 所谓那些吃沙拉减肥的人是吃菜,就算用沙拉酱也是吃一些低卡的酱汁。 这个酱汁按5人份算的话, 每份还有大约360大卡的热量。 我今天吃的沙拉里有鸡肉,牛油果,坚果和鸡蛋。 比起我平常吃的麦片加清炒蔬菜要多很多的热量了。

Steam Chicken/白切鸡


Pearl chicken ½ (about 1.5 pounds)

Ginger 2 pieces

1 whole Scallion

Sesame oil 1tbsp



Soy sauce 3tbsp

Chicken broth 10tbsp (without salt)

Sugar 1tbsp

Mix the ingredients for sauce in a small bowl and mix well.

Bring a big pot of water to boil (enough to cover the half chicken) put chicken, ginger and scallion to the water.

Boil with cover on for 15 minutes; turn the heat off then with the cover still on for half hour.

Take the chicken out of the water and dry it with paper towel, then brush the chicken with sesame oil.

Cut the chicken into small pieces and place them in a plate.  Pour the sauce over the chicken.

The most important ingredient in this dish is soy sauce because the ingredient for this dish is relatively simple. I would recommend using this particular brand. It tastes light but delicious.  If you like cucumber, add some cucumber strips on the bottom of the plate, with this sauce cucumber and chicken is a very good combination here.

Image result for 海天 黄豆味极鲜

珍珠鸡 ½ 只(约 1.5 磅)

生姜 2 片

1 根葱

芝麻油 1 汤匙



酱油 3 汤匙

鸡汤 10 汤匙(没有盐的)

糖 1 汤匙



把一锅水烧开(足以把半只鸡都浸盖住) 加入鸡、 姜、 葱。

加盖煮 15 分钟, 关火。再盖着盖焖半个小时。


把鸡切成小块,放在一个盘子里。 吃时酱汁倒在鸡上。

这道菜中的最重要的用料是酱油,因为这道菜的配料是相对简单。我推荐使用海天味极鲜。尝起来不咸,但很美味。你也可以加点小黄瓜在盘子下面再摆上鸡肉, 小黄瓜脆脆的和鸡一起吃起来更好吃。


Creme Brulee/焦糖布丁

I love Creme Brulee as much as flan, but I like to make it the healthy vision by using whole milk. It turns out to be pretty good (maybe only for me) but I still want to share with you and maybe you will like it too. If you don’t care about calories that much use cream instead.



2 egg yolks

3 whole eggs

9 tablespoons white sugar

1/2 teaspoon vanilla extract

2 1/2 cups whole milk


  1. Preheat oven to 300 degrees F
  2. Beat all the eggs, 5 tablespoons white sugar and vanilla extract in a mixing bowl until well mixed, don’t over beat it because we don’t want a lot of bubbles.
  3. Boil the milk in a saucepan over low heat until it is really hot and almost comes to boil. Remove it from heat immediately. Stir milk into the egg mixture; beat until combined.
  4. Pour milk and egg mixture over the strainer because I use whole egg. If you prefer to use egg yolks only(6 egg yolks)  then you don’t need to do this step.
  5. Pour the mixture to 6 (7-8 Oz.) ramekins. Bake in preheated oven for about 60 minutes or until the center is set. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Pour about 2/3 tablespoon sugar over each of it, then brown the sugar by using a kitchen torch. Let cool on the counter for about 5 minutes then refrigerate until custard is set again.





2 个蛋黄

3 个全蛋


1/2 茶匙香草精

2 1/2 杯全脂牛奶



1.预热烤箱至华氏 300 度

2.在一个大碗里搅拌所有的鸡蛋, 5 汤匙糖和香草精,不要过分打蛋因为不想有很多的泡泡。

3.牛奶在一个锅里小火加热直到它几乎煮开。把牛奶搅和到鸡蛋混合物里; 搅拌均匀。

4.因为我用全蛋所以把牛奶混合物过滤一下。如果您更喜欢只用蛋黄(6个蛋黄) 那你不需要做这一步。

5.倒混合物至 6 个(7-8 盎司)的模子里。放入烤箱烤约 60 分钟,或直到中心凝固。从烤箱中取出,冷却至室温。冷藏至少 1 小时或过夜。

6.倒入2/3 汤匙糖在每杯的表面,然后使用厨用火枪融化白糖。在柜台上大约放5 分钟到凉然后放进冰箱冻再次冻10来分钟。


Orange Beef/陈皮牛



Orange juice 8tbsp

Light soy sauce 1.5tbsp

Oyster sauce 1tbsp

Hoisin sauce 1tbsp

Ketchup 1tbsp

Sugar 1.5tbsp

White rice Vinegar 1.5 tbsp

2 small pieces of fresh orange peel


Simmering short ribs 12 oz.

Flour 2tbsp

Corn starch 4 tbsp.

Oil 2tbsp+ 1 cup

1 egg

Salt 1/2tsp

Cooking wine 1.5tbsp


img_1124_mr1481504680851Mix all the ingredients for sauce together.

Add salt and cooking wine to short ribs and marinate for 30-45 minutes

Add 2tbsp flour, half egg and 2tbsp corn starch to the meat and mix well and marinate for another 30 minutes

Add the rest of corn starch and egg to the meat and mix well again then add 2 tbsp oil on the top of the short ribs and marinate it for at least another 30 minutes.

Pour 1 cup of oil to a small frying pan with medium high heat, deep fry the meat for about 2-3 minutes each side.

Bring the sauce to boil in a sauce pan, add a little bit of corn starch water to thicken the sauce a little.

Add the short ribs to the sauce and make sure every piece of meat is wrapped with sauce.


橙汁 8 汤匙

生抽 1.5 汤匙

蚝油 1 汤匙

海鲜酱 1 汤匙

番茄酱 1 汤匙

糖 1.5 汤匙

白米醋 1.5 汤匙

2 小块的新鲜橙皮


雪花牛肉 12 盎司。

面粉 2 汤匙

淀粉 4 汤匙。

油 2 汤匙 + 1 杯

1 个鸡蛋

盐 1/2 茶匙

料酒 1.5 汤匙



加盐和料酒腌牛肉 30-45 分钟。

再在肉里加 2 汤匙面粉,半个鸡蛋和 2 汤匙淀粉拌匀腌 30 分钟。

将剩下的淀粉和鸡蛋加到牛肉里拌好然后再加 2 汤匙油在牛肉里再腌 30 分钟。

小锅中倒1 杯油,油热后大火炸牛肉每面约 2-3 分钟。




Cranberry Sauce/蔓越莓酱


Thanksgiving turkey can’t be perfect without Cranberry sauce. Amount all the dishes, this is the easiest dish for the holiday! I used to buy the can sauce just out of conveniences. This year I feel like to make my own sauce, so I google and made this delicious cranberry sauce by Toni from allrecipes.com. I did adjust the recipe a little bit.


12 ounces cranberries

1/3 cup brown sugar

1/3 cup white sugar

1 cup orange juice 1 stick of cinnamon stick

combine everything together and cook for 15 minutes, use a big spoon to smash the cranberries after it starts to pop. If you want it to be thicker just cook a few more minutes. I like to use it for sandwich too.

感恩节一定要吃火鸡, 吃火鸡就必须要有蔓越莓酱。 以往我都买罐头的。 今年决定要自己煮。 我上网查了后用了Toni的食谱, 很好吃又简单。


12 盎司的蔓越莓





把所有的材料放锅里煮15 分钟,蔓越莓开始爆开时,用大汤勺把蔓越莓摁烂。