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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 make it the healthy vision by using whole milk. It turned 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。




红腰豆 155克



干萝卜丝 80克

白糖 3/4 杯




粘米粉1/2 杯









豆子拿出后摊开放在一个通风的地方晾干, 干到表面一点水分也没有,粒粒分明。 (这么做的目的是一会加糖的话不会出水不用炒, 也不要加油更健康) 把豆子稍微搅碎, 也不要碎的跟粉一样, 还是要有一点咬劲才好。 将1中的糖加进去, 搅拌均匀, 这时候如果因为晒得不够干而太稀了, 那就要放锅里加点油炒干了才可以包。

晾干的豆馅捏成一颗一颗的圆球。 大小要看你要做多大的糍粑。

干萝卜丝加水泡15-30分钟泡软, 洗净后控干水,放锅里隔水蒸10-12 分钟。


在一平底锅里加2大勺油, 热一下油后加入蒸好的萝卜丝炒2分钟,加入2中的糖和桂圆再炒3-4分钟。凉干备用。

把晾干的馅料捏成一颗一颗的圆球。 大小要看你要做多大的糍粑。

泡过的粽叶剪成正方形, 做几个糍粑剪几片用于衬底



把皮料分成大小相等的小块, 跟做汤圆一样用皮料把馅料包起来后放手心搓圆,但糍粑要压扁, 再把其中一面放糯米上均匀粘上糯米后放在粽叶上, 有糯米的面朝上。

水开后隔水 蒸10分钟, (看大小调节时间)

为了好吃我是包了很多的馅料所以只做了5颗红豆馅的, 12颗萝卜丝馅的。 如果你包的馅不多, 那么皮料你要多做一点。 正宗的福州糍粑是用黑豆做的, 家里没有黑豆就用了红豆, 一样好吃。






地瓜粉 ½杯


野葱花 1.5-2杯



虾茸 1/3杯

肉末 1/3杯


在一不粘锅里放一勺的油加热倒入1/3的面糊, 每面中火大概煎4-5分钟,或者煎到你自己喜欢的程度。

我有另外一个煎饼的食谱。 这个外面比较酥因为是用地瓜粉做的。用面粉做的就比较软。 看你喜欢哪一个。 但是很重要的材料是野葱,如果没有也可以用普通的葱花,当然味道就很不一样了。

2 eggs

Potato starch ½ Cup

3/4 cup of water

Wild chives 1.5-2 cups

1/4 teaspoon chicken powder

Salt 1/4 teaspoon

1/3 cup minced shrimp

1/3 cup ground meat

Mix all the ingredients together

Add one tablespoon of oil in a non-stick pan then pour 1/3 batter to the pan, pan fry each side about 4-5 minutes with medium high heat or until it is golden brown.

I have another recipe for pancake that is similar to this one. By using potato starch this one is crispier. And the other one is softer because it is made of flour.  The most important ingredient here is the wild chives, you can use regular scallion, then the favor will not be this good.