Anka Sauce And Red Rice Yeast Wine/酒糟和青红酒


Glutinous rice 5 lbs

Water 4.5 quarts

Red rice yeast 300g

White wine yeast 15g

Rock sugar 25g


Clean rice then soak it in cold water overnight.

Bring the water to boil then add the rock sugar, cool to room temperature. Add the red rice yeast to the water and stir to mix well. Pour everything to a glass container.

Steam the rice over the water for about 20 minutes then let cool to only a little warm. if the rice is too hot you will get vinegar, not wine. If the rice is totally cold, it may not get fermented.

Put the white wine yeast into a zip lock bag and use a rolling pin to smash it to powder.

Add 1/3 of rice to the water and red rice yeast mixture, sprinkle 1/3 of the white wine yeast on the top, add 1/3 more rice to it and repeat the above procedure until everything is put in the container.

Use a plastic wrap to cover the container really well and used something to tie it up, then add the container’s lid on and tighten. put it to a place that is cool without sunlight (like somewhere in the basement)

5 days later use a clean spatula to stir the mixture to make sure everything is well mixed. close it tight and put back to the cool not sunlight place.

A month later, the wine is ready to drink or used as cooking wine and the anka sauce is also ready to use.

Use a strainer to separate the wine from the anka sauce/rice. Let the wine stay in a container for a day or so, then pour the wine to a separated container and leave the precipitation out. Doing so will prevent the wine turn sour, the precipitation on the bottom is Anka sauce/rice, after one month they need to be totally separated, otherwise they will continue to ferment until the wine turns to vinegar.

white wine yeast
Red rice yeast


糯米 5磅

水 4.5誇脫

紅曲米 300克

酒饼丸 15 克

冰糖 25克




將米隔水蒸約20分鐘,然後冷卻至略微有点温热。注意如果米饭太热,酒会变酸, 如果太冷可能发不起来。







Dumpling Wrappers/水餃皮

I have a lot of ground beef in my freezer, so I decided to make some dumplings today. Dumpling that is made with home made dumpling wrapper is much better than store bought wrappers.

Here is the recipe for the dumpling wrapper:

All purpose flour 700g

Water 340- 350g

Salt 4g

In a big bowl mix everything together to form a dough then cover the bowl with a plastic wrap and let stand for 15-20 minutes.

Take the dough out of the bowl and knead it with your hand for 20-25 seconds. It will be much softer and smoother now. Cover with the plastic wrap again and let stand for another 15-20 minutes.

Take the dough out again and repeat above. This time the dough will look perfectly round and smooth.

Now cover it again and let stand for 1 hour.

After one hour, take it out of the bowl and roll it out to a long roll, cut it into 4 rolls, cover 3 of them with a damp cloth.

Roll the rolls thinner and longer, then cut them into smaller pieces. (Each 100g of flour will make about 10 small wrappers, so here we can make about 70)

Press down each piece of small dough, then use a rolling pin to roll it out to a wrapper, it should be thick in the center and thin on the edge.

Wrap your favorite meat or vegetables using the wrappers.

Beef with spinach and Chinese Celery
Beef with Chinese chives and shrimp
Beef with Chinese Cabbage

Here is how to cook dumplings:

Bring a lot of water to boil, then add dumplings to the water, use a spatula to stir the water from the bottom so the dumplings wont stick to the bottom, cover with a lid.

When the water is boiling again, add one cup of cold water to it and cover again.

When the water is boiling for the second time, add another cup of cold water and cover.

When the water is boiling for the third time, it is time to eat the dumplings.


For dumpling wrapper, the ratio of flour : water is 2:1 or a little bit less of water it could be 48% of water because if you add too much water, the dough is going to be too soft so after you cook the dumplings, the texture will be mushy.

But if you are making steam buns, you want to add a little bit more than 50% of water to the flours.

I had too much meat left today so I decided to make some steam buns, it was so juicy. LOL…

芋圓甜品/Sweet Taro Dessert


Taro 100g

Tapioca starch 55g + 2/3 cup

Boiling water 35g

Sugar 20g

Cut taro into slices and steam over boiling water for about 15 minutes until fork tender.

Smash taro with a fork then add 55gram tapioca starch. Use one hand to mix them together until they become all mix together.

Add boiling water to it and wait for 30 seconds for it to gelatinized then mix.

Roll the dough on a counter for a few times until it becomes smooth.

Cut the dough into 4 even pieces, then roll them into long strips.

Cut the strips into smaller pieces.

In a bowl add the extra 2/3 cup tapioca starch, then add all the cut taro balls to it. Shake the bowl and make sure all of balls wrap in tapioca starch.

Use a  strainer to strain the excess tapioca starch.

Bring a few cups (a lot of) water to boil, then add the taro balls to it, use a spatula to stir it constantly until they are all flow to the surface. continue to cook for one minute.

Get all the balls out of the boiling water to a bowl, add the sugar to them and mix well so they won’t stick together.

WeChat Image_20200223221321


You can use pumpkin, different sweet potatoes to make different color balls so the dessert is colorful.

I cooked some red beans, sweet rice balls; I also made 2 different sweet potato balls to make this dessert today.

It is all up to you how ever you want to assemble them. Mango would be something good to use when it is in season.

If you do not eat them the same day, make sure put them in a steal container then leave them in the freezer(without cooking). When you want to eat them, just take them out and cook in boiling water without defrost.

WeChat Image_20200223221300

Japanese Rice Balls/日本飯糰

I’ve been watching Masa’s cooking a lot recently, I love his cooking because all the food he cooks looks so pretty and delicious. It is been raining whole day today, so I decided to make his rice balls at home since I couldn’t go out anyway.



Sushi rice 1 cup

Green peas 20 pieces

Roasted seaweed sheet 1 piece

Seasoned Capelin roe 3 tbsps

Cooked Salmon fish 4oz.

Mayonnaise 2-3 tbsps

Instant dried seaweed 1 tbsp

Rice seasoning 2 bags


Cook the rice in a rice cooker.

Use a fork to break the salmon fish into smaller pieces then add mayonnaise and mix well.

Add some hot water to a small bowl then add the instant dried seaweed, drain the water after a few minutes. Make sure the seaweed is as dry as possible.

When the rice is ready add 1/2 tsp salt to the rice and mix well. Start making the balls when the rice is still warm, if you wait till the rice is cold then they wont stick together.

Add one bag of seasoning and peas to 1/4 of rice and mix well in a bowl. Wet your hands with a little bit of water so the rice won’t stick to your hands. Get 1/4 of rice out of the bowl, spread them in the middle of your left palm, add some salmon to the center, then get another 1/4 of rice from the bowl to cover it up. Fold your palms together to shape the rice to any kind of shape you like.

Add seaweed and Capelin roe to another 1/4 of rice in a bowl, then repeat the steps as above.

After you are done with all of them, use a scissor to cut the roasted seaweed into different strips, then use them to wrap around the balls we just made.

This is really something fun and easy to make.  You can do any kind of shape and size. You can make something else to wrap inside the balls. It will be a lot of fun if your children join you too!

WeChat Image_20191027203603.jpg





Congee with Preserved Egg And Pork/皮蛋瘦肉粥


This is Cantonese Congee, Cantonese like their congee to cook until you can’t see the grain any more, usually takes hours. I found it online how to cook congee fast but still delicious. And I tried it this morning and it turned out good.  The secret is to freeze the rice in the freezer over night.

Short grain rice 1 cup

Thin sliced pork 1/2 cup

Preserved egg 2

Ginger 2-3 slices(thin strips)

water 8 cups

Wash the rice and soak in water for 30 minutes, then put the rice in the freezer overnight. Marinate the pork with salt, cooking wine, white pepper and 1 tbsp of corn starch and mix well.

The next day, add the rice and ginger to the water and cook until the whole thing is boiling, then continue to cook with medium heat for 10-15 minutes.

Add preserved egg (cut into small pieces) and thin sliced pork to the congee and continue to cook for 2 minutes. Turn the heat off and add some salt and white pepper to the taste. You can garnish it with some peanuts and scallion.


This is the basic way of cooking it, if you want it to be fancier, you can use broth instead of water. You can adjust the water amount according to your own preferences. Cooking time is also adjustable, some people do not want the congee to be too mushy.


這是粵式粥,廣東人喜歡他們的粥煮到你再也看不到飯粒了爲止,通常需要幾個小時。我在網上看到如何煮粥快但仍然美味。今天早上我試了試結果還不錯。 秘密是把大米冷凍在冰箱裡過夜。

短粒米 1 杯

薄豬肉片 1/2 杯


生薑 2-3 片(切絲)

水 8 杯



將皮蛋(切成小塊)和薄片豬肉加入粥中繼續煮2分鐘。把火關掉,加入一些鹽和白胡椒調味道, 可以加點花生碎和葱。


這是烹飪它的基本方法, 如果你想它更好吃, 你可以用高湯代替水。您可以根據自己的喜好調整水量。烹飪時間也是可調的有些人不希望粥太軟爛。


Chicken Feet in Chili Sauce/泡椒凤爪


This is a very famous Chinese snack, it is a little spicy (can be very spicy though) and a little sour. Chinese love to eat it while chitchatting with friends or watering TV.

Chicken feet 13 pieces

Water 2 cups

Salt 1tbsp

Sugar 1.5tbsps

Vinegar 2tbsps

Rice cooking wine 4tbsps

Chicken bouillon 1.5tsps

Chinese chili in vinegar juice 6tbsps

Chinese chili in vinegar 20 pieces

Star anise 2 pieces

Ginger 5 slices

Chinese prickly ash1/2tsp

Jalapeno pepper 1/3 piece (optional)

Add salt, sugar, star anise and 3 slices of ginger to the 2 cups water and bring it to boil then turn the heat off, let cool. Once it is cool, add the rest of ingredients above except chicken feet to it.

Cut the nails off the chicken feet, then cut the feet in halves.

Add the feet to 5 cups cold water alone with 2 tbsps cooking wine and 2 slices ginger and bring it to boil. Turn the heat to medium low then continue to cook for 15 – 20 minutes.

Drain the water, rinse the feet with cold water then leave the feet in cold water until they are totally cool down about 15- 20 minutes.

Add the chicken feet to the sauce we just made and cover. Leave it in the refrigerator over night.








中国泡椒汁 6汤匙





墨西哥辣椒1/3 只 (可选)

加盐, 糖, 八角和3片生姜到2杯水里煮开然后关火, 让它凉下来。然后加入以上除了鸡爪以外所有材料 。

把鸡爪上的指甲剪掉, 然后切成两半。

将鸡爪加到5杯冷水中, 加2汤匙的料酒和2片生姜, 将其煮沸。然后把火转到中火继续煮 15-20 分钟。

鸡爪捞出用冷水冲一冲, 然后将鸡爪放在冷水中, 直到完全冷却约 15-20 分钟。


Sweet Sticky Rice wrapped In Bamboo Leaves/红豆红枣椰奶粽子


9 servings $0.35 per serving.

I am not a big fan of ZongZi, when I was little I didn’t eat it at all because I hated the smell of Potassium carbonate & sodium bi-carbonate solution (baking soda). Back then we usually made it with sticky rice and peanuts with a lot of baking soda. It had no taste at all but the smell of the baking soda was awful. Since I came here, I saw people making different flavor Zongzi, some savory with meat and whole lot of other ingredients and some sweet ones. I was fascinated, so I started making it myself in hope of making something I will like too. I’ve tried at least 5, 6 different ones. This is the latest invention. Sweet, red bean, dates with coconut milk flavor. Yummy! It has the slightly coconut flavor at the end of each bit, the big Chinese dates give it the unit sweet flavor plus the soft texture of the red bean with the sweet rice. It is a perfect combination! I do eat Zongzi now even though I am still not a big fan of it, but this one I will continue to make every year!


2 cups sweet sticky rice

7 oz. coconut milk

9 Chinese big size date

1/3 cup red bean

1/3 cup sugar

18 pieces Bamboo leave

Soak Bamboo leaves in water for 2-3 hours, then wash them clean.

Wash rice, drain all the water. Dissolve sugar in the coconut milk, then soak rice in coconut milk over night.

Soak red bean in water for 4-5 hours, cook them until tender. I cooked them in my pressure cooker for 8 minutes.

Make sure to drain the excess coconut milk before you start wrapping.

Here is the link how I wrap them. There are different way of doing it, as far as you can wrap them without leaking, then you are good to go!

Cook them in pressure cooker for 25-30 minutes.


The savory ones



我一直不怎么喜欢粽子, 我小的时候, 我根本就不吃, 因为我讨厌鹼水的味道。那时我们通常用糯米和花生加很多鹼水做的。它没有什么味道, 但鹼水的味道让我退避三舍。自从我来到美国后, 我看到人们居然做不同口味的粽子, 有些是肉类做的咸味的有些甜的。我感覺很新奇所以我就开始包一些不同口味的希望能有那么一两种我自己会喜欢。我试过至少 5, 6 个不同的口味。这是最新发明:甜红豆红枣椰奶风味。美味!每一口都有少许椰子味, 大枣的特殊甜香味加上软松的红豆与糯米。这是一个完美的组合!我现在也吃粽子了, 尽管我还不是很喜欢吃, 但这个新口味我会继续做下去!




1/3 杯红豆

1/3 杯白糖


将粽叶浸泡在水中2-3 小时, 然后清洗干净。

米洗干净把所有的水都篦干。糖在椰奶中溶解, 然后用椰奶浸泡大米过夜。

将红豆浸泡在水中4-5 小时, 煮至软。我的在压力锅里煮了8分钟。

在开始包之前, 一定要把多余的椰奶篦出。

下面是我包粽子的链接。有不同的方式包它, 只要你可以包好不漏就都可以。

在压力锅里煮25-30 分钟。

Cinnamon Rolls/肉桂包



20 servings $0.35 per serving

Here is the original recipe:


  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, 1/2 stick
  • 0.75 oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil


  • 5 tablespoons unsalted butter, melted
  • 1.5 tablespoon cinnamon

Caramel Sauce

  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped


  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18×12 inches (20×30 cm).
  7. Make the filling by mixing the melted butter and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 20 even pieces。
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9×12-inch (23×30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 4 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until lightly golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter.





1杯 (240 毫升) 全脂牛奶

4汤匙盐黄油, 1/2 条

0.75 盎司 (20 克) 快速发酵酵母, 1 包

⅓杯 (65 克) 砂糖


3条熟香蕉, 压成泥

4½杯 (560 克) 面粉



5汤匙无盐黄油, 融化

1.5 汤匙肉桂粉


½杯 (115 克) 无盐黄油, 1 条

1杯 (220 克) 红糖



¼杯 (85 克) 蜂蜜

1杯 (100 克) 核桃, 切碎


  1. 在一个大的碗里放入牛奶和融化的黄油。微波40秒, 直到牛奶混合物达到 110˚F (45˚C)。加酵母, 然后静置10分钟。
  2. 加入砂糖, 盐, 香蕉泥和搅拌。
  3. 加3½杯 (435 克) 面粉,一次 ½杯 (60 克) , 一边搅拌一边添加。
  4. 把面团转移到桌面上 揉3分钟, 一边再每次¼杯 (30 克) 加入更多的面粉。把面团揉成一个球。
  5. 加油在一个大碗内, 把面团放在碗里。用厨房毛巾盖住, 在冰箱里放3小时, 或隔夜直到大小加倍。
  6. 面团擀成¼英寸厚 (6 毫米)的矩形18×12 英寸 (20×30 厘米)。
  7. 将融化的黄油和肉桂粉混合在一个小碗里, 用于做馅料。
  8. 将馅料均匀地涂在面团上。卷起面团, 切成 20份。
  9. 做焦糖酱: 小锅中加热, 将黄油、红糖、盐、香草和蜂蜜结合在一起。保持搅拌, 防止糖粘到锅里。小开的时候就离火。
  10. 将焦糖酱倒入9×12 英寸 (23×30) 的烤盘中, 将核桃撒在酱汁上。在盘子里放上肉桂卷, 这样有4排,每排5个卷。
  11. 盖上塑料保鲜膜, 在一个温暖的地方二次发酵15分钟。
  12. 将烤箱预热至 350˚F (180˚C)。
  13. 取下塑料膜, 烘烤肉桂卷40分钟, 或直到淡褐色。
  14. 冷却20分钟, 然后倒扣在一个大碗里。

Happy Mother’s Day meals/母亲节餐单

Today is mother’s day, wish all the mothers a happy holiday! I made my mother a simple breakfast and a fancier dinner. Hope you all like them.

My mother has pollen allergy like a lot of other people, so I usually don’t buy any fresh flowers for her on mother’s day. Here are some strawberry roses I made for her. I think this is pretty awesome because not only they are pretty, we can also eat them as dessert.






Shrimp rolls


Walnut shrimp


Braised pork belly


Chicken corn with mixed peas and pine nuts


Rice cake with crab


Crab tofu soup



Rib Eye Steak Fajita And Taco Sunday



$13 for total of 4 fajitas and 4 tacos

I bought some really good rib eye steak today but didn’t feel like to do just the simple steak meal, so I came up with this Mexican style meal. I don’t eat Mexican food very often, so this is nothing near authentic I guess.  Anyway it was delicious!

Grilled my steak medium with some sea salt and pepper , then let it rest for about 15 minutes. I sliced it thin.

I also grilled a really sweet corn.

Bought a box of ld El Paso with both hard and soft shells.

Made some Guacamole. Here is the link for it.

Diced some tomatoes, cilantro, and red onion.

bought some cheeses and one box of sour cream.

This is a simple, easy to prepare meal, but still delicious!






我今天买了一些非常好的肋骨眼牛排, 但我不想吃简单的牛排餐, 所以我想出了这个墨西哥风味的菜。我不常吃墨西哥食物, 所以这可能不太正宗。 反正很好吃就对了!

撒了一些海盐和黑胡椒粉后就烤我的牛排了, 烤好后让它休息15分钟。我把它切成薄片。烤多久就看你自己喜欢了。




一些西红柿, 香菜和红洋葱切成丁。


这是一个简单, 容易准备的饭菜, 但仍然美味无比!