Ingredients:

Glutinous rice 5 lbs

Water 4.5 quarts

Red rice yeast 300g

White wine yeast 15g

Rock sugar 25g

Direction:

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.

材料：

糯米 5磅

水 4.5誇脫

紅曲米 300克

酒饼丸 15 克

冰糖 25克

做法：

將米洗凈，然後用冷水浸泡一夜。

將水煮沸然後加入冰糖，冷卻至室溫。將紅曲米加入水中，攪拌均勻。將所有東西倒入玻璃容器中。

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。

將酒饼丸子放入拉鍊鎖袋中，然後用擀麵杖將其压成粉末。

將1/3米饭加入水和紅曲米混合物中，在頂部撒上1/3的酒饼粉末，再加入1/3米饭，然後重複上述步驟，直到所有東西都放入容器中。

用保鮮膜將容器口包好，並用一些绳子將其綁起來，然後加上容器的蓋子並擰緊。把它放在一個阴凉沒有陽光的地方（比如地下室的某個地方）

5天后，使用乾淨的勺子攪拌混合物，以確保所有東西都混合均勻。再包緊，放回涼爽没有陽光的地方。

一個月後，青红酒可以飲用或用作烹飪，酒糟也可以使用。

使用一个过滤勺將酒和酒糟/米飯分開。讓酒在容器中放一天左右，然後將酒再倒入到另外的容器中，將沉澱物留出。這樣做可以防止酒變酸，底部的沉澱物是酒糟，一個月後它們就需要完全分離，否則它們將繼續發酵会将酒變成醋。

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.

Tips:

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.

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

Direction:

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!

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.

Tips:

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

皮蛋2個

生薑 2-3 片（切絲）

水 8 杯

洗米后在水中浸泡30分鐘,然後將大米放入冰箱的冷凍過夜。用鹽、白酒、白胡椒粉和1湯匙玉米澱粉醃制豬肉攪拌均勻。

第二天將米和生薑加入水中煮沸騰,然後繼續用中火煮10-15分鐘。

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。

 

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.

鸡爪13只

水2杯

盐1汤匙

糖1.5汤匙

醋2汤匙

米酒4汤匙

鸡精1.5茶匙

中国泡椒汁 6汤匙

泡椒20粒

八角茴香2颗

姜5片

花椒1/2茶匙

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。

把鸡爪加入我们刚做好的酱汁里。把它放在冰箱里过夜。

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!

https://caiqinchen.com/2015/06/14/sweet-rice-wrapped-in-bamboo-leaves%e7%b2%bd%e5%ad%90/

Cook them in pressure cooker for 25-30 minutes.

The savory ones

9个甜粽子，每个0.35美元

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!

2杯糯米

7盎司椰奶

9个大枣

1/3 杯红豆

1/3 杯白糖

18片粽叶

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。

https://caiqinchen.com/2015/06/14/sweet-rice-wrapped-in-bamboo-leaves%e7%b2%bd%e5%ad%90/

在压力锅里煮25-30 分钟。

20 servings $0.35 per serving

Here is the original recipe:

$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.

https://caiqinchen.com/2017/07/07/guagomole%e9%b3%84%e6%a2%a8%e6%b2%99%e6%8b%89%e9%85%b1/

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!

总共13美金每种饼各做4个

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。

我还烤了一个非常甜的玉米。

买了一盒有软的和硬的卷饼皮。

做了一些鳄梨酱。这里是它的链接。

https://caiqinchen.com/2017/07/07/guagomole%e9%b3%84%e6%a2%a8%e6%b2%99%e6%8b%89%e9%85%b1/

一些西红柿, 香菜和红洋葱切成丁。

买了一些奶酪和一盒酸奶油。

这是一个简单, 容易准备的饭菜, 但仍然美味无比!