Braised Pig Intestine/卤猪大肠

IMG_4398

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9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45-60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 9 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

WeChat Image_20170529222437

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.

 

img_2033

img_2050_mr1487989576318

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

IMG_1719.JPG

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。

 

Creme Brulee/焦糖布丁

I love Creme Brulee as much as flan, but I like to make it the healthy vision by using whole milk. It turns 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.

img_1481

Ingredients

2 egg yolks

3 whole eggs

9 tablespoons white sugar

1/2 teaspoon vanilla extract

2 1/2 cups whole milk

Directions

  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.

img_1489

img_1496

 

材料

2 个蛋黄

3 个全蛋

9汤匙白糖

1/2 茶匙香草精

2 1/2 杯全脂牛奶

 

做法

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

img_1078_mr1481505360860

Sauce:

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.

酱汁︰

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

img_1123_mr1481505341179

将所有酱汁的原料都混合在一起备用。

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。

把酱汁倒在另一小锅中煮开后,加入玉米淀粉水勾芡酱汁。

加入炸好的牛肉翻炒,确保每块牛肉都裹有酱汁。

 

Cranberry Sauce/蔓越莓酱

img_0986_mr1481505686971

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.

http://allrecipes.com/recipe/9111/cranberry-sauce/

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。

http://allrecipes.com/recipe/9111/cranberry-sauce/

12 盎司的蔓越莓

1/3杯的红糖

1/3杯白糖

1杯橙汁

一条肉桂条

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。

福州糍粑

IMG_4090

1

红腰豆 155克

白糖1/2杯

2

干萝卜丝 80克

白糖 3/4 杯

桂圆1/4杯

3

糯米粉1包

粘米粉1/2 杯

水1+3/4杯

4

糯米1/2杯

IMG_4083

将红豆泡水过夜或至少3-4钟头

高压锅里上汽后煮15分钟

粽叶拿几片泡水备用

糯米泡水过夜

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。

桂圆加一点点的水泡2-3分钟把水倒出。

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

糯米滗干水备用

把3中的材料混合一起也可以加入1大勺的油活成皮料。

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。

 

IMG_4098IMG_4122