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 Crisp Pork Belly

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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 Fat/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 fat is good for any cooking, especially for fried rice and lo mein. Its rich and smooth flavor will make your food 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 trying will make it even better. When I was little, that is what my mom cooking 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。

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.

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Ingredients:

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

Directions

  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:

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

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

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大肠 1磅

大肠放滚水里焯一分钟后和酱汁一起放入高压锅里煮饭档煮4-5分钟。

我是用之前卤鸭子的酱汁加大肠卤的。

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

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!!!!

ZongZi/粽子

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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。

鲍鱼鸡汤4杯

老抽3汤勺

生抽1.5汤勺

蚝油 1.5汤勺

盐2茶勺

圆糯米 6杯

把米洗净后加入以上材料浸泡过夜(鸡汤要放凉了),如果水干了,就再加一点水进去,但不要加太多,以免把米的味道冲淡了。

桂花糖浆:

干桂花 5汤勺

白糖1杯

水4-5杯

将以上材料放锅里煮开后开中小火煮10分钟,放凉捞出桂花渣,备用。

红豆6盎司

黑豆6盎司

花生2盎司

无皮绿豆1杯

紫米3杯

圆白糯米2杯

将以上材料洗净后加入桂花糖浆浸泡过夜。

做法每年都一样,包法我也不啰嗦了。

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

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.

 

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沙拉酱︰

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

所有的材料都混合在一个玻璃瓶中摇晃到所有的东西都混好了。

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

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Pearl chicken ½ (about 1.5 pounds)

Ginger 2 pieces

1 whole Scallion

Sesame oil 1tbsp

 

Sauce:

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

 

酱汁︰

酱油 3 汤匙

鸡汤 10 汤匙(没有盐的)

糖 1 汤匙

 

在一小碗中把这些做酱汁的酱料搅拌均匀。

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。

鸡取出后用厨纸擦干水,然后刷一层麻油在鸡皮上。

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。