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.

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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!

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Congee with Preserved Egg And Pork/皮蛋瘦肉粥

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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.

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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。

 

Chicken Feet in Chili Sauce/泡椒凤爪

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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。

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

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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!

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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.

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The savory ones

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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。

Cinnamon Rolls/肉桂包

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20 servings $0.35 per serving

Here is the original recipe:

Ingredients

  • 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

Filling

  • 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

Preparation

  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.

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20份每份0.35美元

以下是原创食譜:

https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

成分:

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

¼茶匙盐

3条熟香蕉, 压成泥

4½杯 (560 克) 面粉

2汤匙油

夹层酱:

5汤匙无盐黄油, 融化

1.5 汤匙肉桂粉

焦糖酱:

½杯 (115 克) 无盐黄油, 1 条

1杯 (220 克) 红糖

1茶匙盐

1茶匙香草精

¼杯 (85 克) 蜂蜜

1杯 (100 克) 核桃, 切碎

制作:

  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.

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Breakfast

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Dinner

Shrimp rolls

https://caiqinchen.com/2016/03/27/spring-rolls%e6%98%a5%e5%8d%b7/

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Walnut shrimp

https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/

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Braised pork belly

https://caiqinchen.com/2015/07/24/pork-belly-stew%e7%ba%a2%e7%83%a7%e8%82%89/

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Chicken corn with mixed peas and pine nuts

https://caiqinchen.com/2014/09/15/corn-with-pine-nuts%e7%8e%89%e7%b1%b3%e8%99%be%e7%82%92%e6%9d%be%e4%bb%81/

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Rice cake with crab

https://caiqinchen.com/2015/11/07/seafood-rice-cake%e6%b5%b7%e9%b2%9c%e7%82%92%e5%b9%b4%e7%b3%95/

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Crab tofu soup

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Rib Eye Steak Fajita And Taco Sunday

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$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!

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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!

 

Chinese New Year 2018

Happy Chinese new Year! It took me a lot of time to cook all below dishes. I am very tired today. Give me a few days to update the recipes.

Chicken with Ginger and Scallion Sauce

https://caiqinchen.com/2017/02/26/chicken-with-ginger-sauce%e8%91%b1%e5%a7%9c%e9%b8%a1/

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Squirrel Fish

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Lamb with Lemon Grass

https://caiqinchen.com/2016/01/12/lamb-chop-with-lemongrass%e9%a6%99%e8%8c%85%e7%be%8a%e6%89%92/

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Chinese Salty ham with Bamboo Shoot Soup

https://caiqinchen.com/2018/01/15/salty-ham-with-bamboo-shoot-soup-%e8%85%8c%e7%ac%83%e9%b2%9c/

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Mixed Mushroom

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Braised Duck Tongue

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

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Black Fungus Salad

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Walnut Shrimp

https://caiqinchen.com/2015/02/22/walnut-shrimp%e6%a0%b8%e6%a1%83%e8%99%be/

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Chuck Short Ribs with Onion

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Cold Meat Combination

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

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Beans with Sweet Potatoes Ball

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Sweet Crispy Pork Belly

这道菜是家里有人特别要求做的。 我不会,这是我爸爸的拿手菜,他今年在美国和我们过年。 我弟弟说了很多年了要吃。 说出来是什么的话可能有人要说现在谁还吃这个! 这个东西吃的就是回忆吧, 还真不敢多吃! 不过吃一两块的还真有那么一点童年的味道。 我应该有30多年没吃了(暴露年纪了。) 全肥的猪肉炸过后,包了一层糖沙! 我们都吃出了爱了! 肥猪肉在油里炸几分钟。 糖和水 5 :1 煮开, 煮到冒大泡泡很黏,没有水了但还没变色的时候把肥猪肉倒进去拌匀了就可以了。 过一会儿它外边就很酥脆了,外酥里嫩!我弟吃了3块,高兴的!!

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Happy Family

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Sushi/寿司

I used to make sushi quite often, I don’t know why I hadn’t done that for a while. My mother just recently asked me if I could make sushi again. The answer is YES of course. They could’ve been better looking if it wasn’t because my father couldn’t wait to eat them! LOL. Anyway I will still show them to you. I don’t eat raw fish, so you won’t see any of them here.

People think making sushi is difficult!!! It is actually not as hard as you may think. Of course I am not saying it is easy, it requires some practice, the worst thing could happen is that you’re eating the rolls ugly/broken/messy. Well they will still taste the same in your mouth good looking or not! So please do try to make them at home; I mean think of how much money you can save by making it at home (fun too). My recommendation is watch videos online, and then practice at home, then you will realize it is not that hard at all. Good eat everyone!!!!

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Ingredients for rice:

Short grain rice 3 Cups

Water 3 cups

Japanese Rice vinegar 4tbsps

Sugar 2tbsps

Salt 1tsp

Dissolve sugar and salt in vinegar, set aside.

Cook rice in a rice cooker with the ratio of rice : water=1:1.

when the rice is done, add the vinegar mixture to the rice and use a rice spatula to mix it. ( don’t smash the rice, we don’t want  rice paste. )

Set the rice aside with a damp kitchen paper towel on top of it until it is cool enough to work on.

The ingredient for stuffings can be any of you favor fish, seafood, meat or just vegetables. I have used below ingredients:

Fried shrimp

Artificial crab meat

Salmon fish

Capelin Roe

Roasted seaweed/Nori

Carrot

Cucumber

Avocado

Yellow radish

I don’t like raw carrot, so I usually boil it in boiling water for a few minutes. The thin slice avocado is for dragon roll.

Here is how I make them, I like to cut about 1/3 of the nori off. So the finish product will not be too big for one bite. I think we suppose to eat it one piece at one shot.

Add rice evenly to the rough side of Nori

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Add you favor stuffings on top of it

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With the help of the bamboo mat roll the top portion of it over( I always wrap the mat with plastic for easy cleaning later)

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Roll it one more time and it is ready. Make sure you press the mat with some pressure every time you roll over, so the roll with stick together tightly.

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Here is how to make rolls with rice side out. You can add some sesame seeds on the rice, so it will be pretty. You flip over the sheet after you apply the rice to it.

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After you finish making the rolls, cutting them is just as important as rolling. In order to cut them evenly, you need a very sharp knife!!!! I made a very pretty dragon roll before cutting, I was disappointed after cutting. Clean the knife with water every time when it is sticky with rice on the surface.

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Since I don’t eat raw fish, I pan fry my salmon fish then mix it with Japanese Mayo and pinch of salt.

I also mix my crab meat with Japanese mayo and Capelin Roe ( recommended)

I don’t follow any rules, I use all my favor ingredients to make sushi. I had done Chinese dried fish, Dried pork, fried peanuts…

Here are the dipping sauce:

Soy sauce

Wasabi

Ginger

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Hope you all enjoy them as much as I do.

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Pork Lard/猪油

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Fat pork belly 2 pounds

Salt 1 tsp

Water 1 cup

Add all the ingredients to a sauce pan, and cook with medium heat for about 20 minutes or until the fat belly is lightly brown without any more fat.

This lard is good for any cooking, especially for fried rice and lo mein. Its rich and smooth flavor will make your food taste thousand times better.  Nowadays we have too much too eat, so this sort of fat is not recommended to eat every day, but once a while it will be ok. When I was little, that is what my mom use to cook every single day.

 

豬肥肉2磅

鹽1茶匙

水1杯

將所有材料放入鍋中, 用中火熬約20分鐘, 或直到猪油渣呈现輕微的褐色沒有更多的脂肪可以熬出来。

猪油适合煮任何菜式, 尤其是炒飯和炒麵。它豐富和平滑的味道將使您的美食好吃几百倍。 現在我們吃得太多了, 所以這類脂肪油不建議每天吃, 但偶尔嘗試一次會使它更加好吃。记得我小的時候, 我媽媽每一天都在用猪油做菜。