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Spring Rolls/春卷

/ CaiQinChen / 1 Comment

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My coworker told me to cook something related to Easter this week. I was joking with him that I was going to cook a bunny, of course he didn’t like the idea. I haven’t been doing much cooking recently for my blog, so I thought really hard about what I was going to cook for this week, and finally I decided to cook some dimsum food. I intentionally buy some colorful vegetables so it is kind of related to Easter/spring. Lol… Majo I hope you like it!

紫包菜 350克

包菜 350 克

红萝卜 100克

干香菇 几朵

黑木耳 几朵

鱿鱼 200克

肉末 150克

姜茸 10克

虾 14只(一条一只)

春卷皮14片

调味品：

鸡粉 2/3茶勺

盐2/3茶勺

五香粉 ¼茶勺

料酒1茶勺

糖1茶勺

菜和鱿鱼切丝， 虾去壳去虾线。 烧一锅水， 菜过滚水捞起， 鱿鱼也过一过滚水。

另起一油锅加3大勺的油加入肉末煸炒到肉末微黄加入姜末继续炒到姜味发出接着加入所有其他材料和调味料， 搅拌均匀即可关火。

等到炒好的料凉了就可以包了。

拿一片春卷皮放适量的料包起，在封口的地方涂上一点的鸡蛋就好了。

春卷全包好后， 在一小锅中倒入足够淹过春卷的油加热到7-8成热， 加入春卷炸两分钟后翻面再炸1-2 分钟， 两面金黄了就可以了。

最好拿张厨纸先把油吸吸再吃。 吃几条就炸几条， 没有炸过的放冷冻箱冰冻起来，什么时候想吃拿出来解冻后再炸了吃。

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Purple cabbage 350 g

Cabbage 350 g

Carrot 100 g

Dried Mushroom a few pieces

Black fungus a few pieces

Squid 200 g

Ground pork 150 g

Ginger 10 g

14 shrimp (one for each roll)

Sprill roll skin 14 pieces

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Seasonings:

Chicken powder 2/3 teaspoon

Salt 2/3 teaspoons

Five-spice powder ¼ teaspoon

Cooking wine 1 teaspoon

Sugar-1 teaspoon

Shred both vegetables and squid, peel shrimp shells and devein. Boil a pot of water, cook vegetables in boiling water for one minute, squid cook in a boiling water too for 15 seconds.

adding 3 tablespoons of oil in a new cooking pan, stir fry ground pork until lightly brown then add ginger continue to cook until aromatic. Add the rest ingredients and seasonings, stir well then turn off the heat.

Wait about 30 minutes for the mixture to cool down.

Take a piece of spring roll skin and put the right amount of mixture on the spring roll skin then roll it, seal it with a little bit of egg wash on the edge.

After all the  spring rolls are wrapped, pour in some oil that is enough to cover the spring rolls in a small saucepan, then heat up the oil until it reaches high heat, add spring rolls a few at a time, 2 minutes at one side then turn over and fry for 1-2 more mintues or until golden brown.

Best take a piece of kitchen towel to absorb the oil before you eat it. You can keep the ones that are not yet fried in freezer, when you want to eat again just defrost them and deep fry again.

Seafood Pancake/海鲜煎饼

/ CaiQinChen / Leave a comment

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中筋面粉1 杯

糯米粉1/2 杯

水1 1/4 杯

鸡蛋1 个

小葱1 杯

虾 5只

鱿鱼1只

蟹条 3条

把所有的材料除海鲜和葱外混合一起搅拌成稀糊， 加入3/4茶勺的盐，1/2 茶勺的鸡粉和一点的白胡椒粉，最后把海鲜和葱也加进去。

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。

 

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1 cup All-purpose flour

1/2 cup glutinous rice flour

11/4 cups water

1 Egg

1 cup Chives

5 pieces Shrimp

1 Squid

3 pieces of crab stick

Mix all ingredients together except seafood and chives; add 3/4 teaspoons of salt, 1/2 teaspoons chicken powder and a little bit of white pepper, then add in seafood and chives.

In a non-stick pan add 1 tablespoon oil and heat up, add 1/3 batter. Pan-fry each side for 4-5 minutes until golden brown, or fry to your own preference.

Chocolate Strawberry Mousse Cake/巧克力草莓慕斯蛋糕

/ CaiQinChen / Leave a comment

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前段时间看到一个视频是关于用bubble wrap来装饰蛋糕。看完之后一直念念不忘，上个礼拜六实在受不了了，就去买了材料来做。正好现在很多的berries上市，新鲜好吃还便宜。做出来后被朋友们夸的我飘飘然。今天写出来与大家分享。

我用的是100 克普通的扣子巧克力因为家里很多。建议还是去买Pastry chocolate. 可能因为巧克力不够好微波后很干，我加了2大勺的牛油，效果也挺好的。一定要记的做的时候Bubble wrap 一定要多剪一点要不然会不够长。我的蛋糕体是草莓慕斯的所以很软很易化，往上贴巧克力之前建议放冷冻箱冰上个15分钟。在贴完后再放冷冻箱冰10分钟才拿下来撕bubble wrap。 说实话没什么技术含量，但是做出来的效果很惊艳。

我把原视频也贴出来大家看了更易明白。试试看真不错。http://tiphero.com/bubble-wrap-cake-stunning/

蛋糕片：

https://caiqinchen.wordpress.com/2015/08/03/rice-cooker-cake%E7%94%B5%E9%A5%AD%E9%94%85%E7%89%88%E8%9B%8B%E7%B3%95/

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6寸慕斯蛋糕：

https://caiqinchen.wordpress.com/2014/09/01/blueberry-mousse-cake%E8%93%9D%E8%8E%93%E6%85%95%E6%96%AF%E8%9B%8B%E7%B3%95/

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This slideshow requires JavaScript.

A few weeks ago I saw a video about how to use bubble wrap to decorate a cake. After watching it, I just couldn’t stop thinking about it. And finally last Saturday, I went to buy all the ingredients and materials to make one of my own. Right now a lot of berries are on the market, they are fresh, delicious with really good prices. I got a lot of compliments from my friends for this beautiful chocolate strawberry mousse cake, so I would like to share with you today.

I use 100 gram regular button chocolate because I have a lot at home. Still I think it is a better idea to buy the Pastry chocolate. Probably because my chocolate was not good enough, it is very dry after microwaved, so I added 2 tablespoons of butter, the result was pretty good. Be sure to cut the Bubble Wrap long enough so it will wrap the whole cake. I made a mousse cake so it was very soft and very easy to melt. It is recommended to freeze the cake in the freezer for 15 minutes before you put on the chocolate, then put it back to the freezer for 10 more minutes before tearing down bubble wrap. To be honest with you it is nothing hard about this, but the result is stunning.

I also want to post the original video here for you to watch, Try it! It is really good. http://tiphero.com/bubble-wrap-cake-stunning/

Cake layers：

https://caiqinchen.wordpress.com/2015/08/03/rice-cooker-cake%E7%94%B5%E9%A5%AD%E9%94%85%E7%89%88%E8%9B%8B%E7%B3%95/

pt2016_03_05_23_05_29

6″Mousse cake：

https://caiqinchen.wordpress.com/2014/09/01/blueberry-mousse-cake%E8%93%9D%E8%8E%93%E6%85%95%E6%96%AF%E8%9B%8B%E7%B3%95/

pt2016_03_05_23_08_58

 

Preserved Meat/腊肉

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五花肉 1300克

盐 40克

生抽55克

老抽 2 大勺

糖40克

高粱酒50克（可以用Vodka代替）

花椒 ¼ 杯

把盐和花椒一起炒一炒，小火炒到盐有点微黄大概4分钟。

五花肉切成条状后加入所有的酱料放冰箱腌渍24小时， 记得每几个小时要拿出来搅拌搅拌，均匀入味。

用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干14天左右。

吃的时候，可以切片上锅蒸，可以炒菜，炒饭。也可以直接和米一起煮。怎么煮都好吃，脆脆的口感，鲜嫩香鲜的味道。吃不完的可以冷冻柜保全。请记得要在冬天才可以做。

Pork belly 1300g

Salt 40g

Light soy sauce 55g、

Dark soy sauce 2TBSP

Sugar 40g

Sorghum wine 50 g (can use Vodka)

Zanthoxylum Pepper ¼ Cup

Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.

After cut pork into strips, add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.

Tie all the pork and hang outdoor somewhere cool and windy to dry the meat about 14 days.

You can slice the meat and steam them, stir fry with other vegetable, fried rice. You can also cook it with rice in a rice cooker. However you want to cook it, it is delicious with crunchy texture, savory taste. Keep in freezer for preservation. Please remember to only do it in winter.

腊肉

大鸡腿 2 个

花椒 2 大勺

盐4茶勺

高粱酒2大勺

把盐和花椒一起炒一炒，小火炒到盐有点微黄大概4分钟。

加入所有的酱料放冰箱腌渍24小时， 记得每几个小时要拿出来搅拌搅拌，均匀入味。

用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干7天左右。

2 whole chicken legs

Zanthoxylum Pepper 2TBSP

Salt 4 TSP

Sorghum wine 2TBSP

Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.

Add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.

Tie all the meat and hang outdoor somewhere cool and windy to dry the meat about 7 days.

La ji tui

Scallion Pancakes/葱油饼

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最近迷上葱油饼，所以搜集了很多食谱准备一一做过。今天这一款是发酵类的。是从网上搜来的盈盈的食谱。

原帖在此： http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

2 cup 中筋面粉

1 cup 温水

1 tsp 糖

1/8 tsp 盐

1/2 tsp 泡打粉

7 克酵母 （Active dry Yeast)

 

4-5 根葱切葱花

2 tbsp 葱油

1 tsp 盐

1/4 tsp 五香粉

1/4 tsp 花椒粉

1 tbsp 白芝麻

3-4 tbsp 食油

  1. 把所有第一部分面团的材料混合均匀，揉成一个软面团。盖上盖子/布发酵成两倍大。大概45-60分钟。
  2. 把面团擀薄片，抹上葱油，均匀地撒上五香粉和花椒粉，盐和葱花。
  3. 然后由上至下的卷起成长条状，切3份，由切面处压下成一坨。轻轻擀开成一个圆饼。
  4. 撒上芝麻，稍微压压，把芝麻压入饼里，这样比较不容易掉。
  5. 冷锅里均匀的倒入 1.5-2 tbsp的食油，把擀好的面饼放入锅内。
  6. 二次发酵10-15分钟，这个步骤很重要，这样做出来的面饼更软宣，更好吃。
  7. 10-15分钟后，上炉子，加盖中小火，不必预热锅子，直接烙6-7分钟，边上开始有点金黄色的时候，翻面 。不必加盖，再烙5分钟，成金黄色即可。看你家锅子的厚度调时间。我今天用不同的锅子时间不一样。

如果做有肉馅的，在擀成片加葱花时就加肉。个人更喜欢有肉的。

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Recently I am crazy about scallion pancakes, so I collect different recipes. Today I tried one that needs to be fermented. The recipe was found online.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

Part 1

2 cups all-purpose flour

1 cup warm water

1 tsp sugar

1/8 tsp salt

1/2 tsp baking powder

7 grams of yeast (Active Dry Yeast)

 

Part 2

4-5 scallions

2 tbsp Scallion flavored oil

1 tsp salt

1/4 TSP five-spice powder

1/4 TSP Paprika pepper powder

1 tbsp white sesame seeds

3-4 tbsp cooking oil

 

  1. Mix all the ingredients from first part for dough, and knead into soft dough. Cover and let rise into twice the size. About 45-60 minutes.
  2. Roll the dough into a big thin slice, cover with scallion oil, evenly sprinkle five-spice powder and paprika pepper powder, salt, and chopped green onion.
  1. Roll it up from top to bottom, cut into 3pieces, press down from the cut side into a pile. Gently roll out into a round cake.
  1. Sprinkle with sesame seeds, and press down with a little pressure so the Sesame seeds will stay on
  2. Pour 1.5-2 tbsp cooking oil evenly into a cold Pan, roll the dough into it.
  1. Let stand with cover on for10-15-minute, this step is very important, so the pancake will be soft when it is ready.
  2. 7.10-15 minutes later turn the heat on without preheating the pot, pan fry with medium low heat for 6-7 minutes, and turn the side when it starts to get a little gold on the side. Pan Fry for 5 minutes for the other side or until golden brown. The actual time will vary depends on the thickness of the pot in your family. I used different pans today so the cooking time was different.

If you love meat like me, add flavored ground meat when you roll out the dough for scallion. I personally prefer meat pancakes.

 

Crab With Egg/蟹抱蛋

/ CaiQinChen / 1 Comment

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活蟹2 只

雞蛋2 顆

姜片2 片

蔥1 條

雞蛋加少許白胡椒粉，1/4小勺鹽打勻備用。

蟹洗乾淨，切小塊備用。

鍋中加3大勺油加入姜絲，蔥白炒出香味加入蟹炒2分鐘，加入1/4小勺鹽炒勻。 蓋過鍋蓋煮3-4分鐘。

把蛋液均勻的倒在蟹上面等蛋液差不多凝固了翻個面。 加入2大勺的福建老酒，撒上蔥花就可以出鍋了。

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2 Live crabs

2 eggs

2 slices of ginger

1 Scallion

Beat the eggs with a pinch of white pepper, 1/4 teaspoon salt, set aside.

Crabs washed, cut into small pieces and set aside.

Add 3 tablespoons oil to a skillet, add ginger, white part of scallion stir-fry until you smell the aroma; add crab stir-fry for 2 minutes, add 1/4 teaspoon salt and stir well. Cover the skillet and cook for 3-4 minutes.

Pour egg mixture evenly over the crab wait until the egg is almost solid and turn the side. Add 2 tablespoons of fujiang cooking wine, sprinkle with chopped green scallion and it is ready to serve.

 

面包/Home Made Bread

/ CaiQinChen / 4 Comments

 

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前一段时间在文学城看到这个食谱，试了一下非常好。有点店里买的感觉。赶紧跟大家分享一下。

原帖在这： http://blog.wenxuecity.com/myblog/8387/201112/11436.html

1
1¼ 杯低脂温牛奶；（1¼ cup warm milk） 放微波炉里加热40秒至温。
1/4 杯温水；（¼ cup warm water ）
一个鸡蛋；(1 egg )
¼ 杯奶油；（¼ cup butter ) 室温成条的奶油，用半条的量。
半袋香草味儿布丁粉；（½ package (96g) vanilla instant pudding mix ）
4 杯高精面粉；（4 cup bread flour ）
4 汤勺糖；（4 tbsp sugar ）
半茶勺盐；（½ tsp salt ）
2 茶勺酵母粉；（2 tsp yeast ）

2
一个鸡蛋的蛋黄和一点点蛋白，搅拌均匀，留做刷面包表面用

一汤勺蜂蜜加一茶勺水和均 = 蜂蜜水备用

操作方法：
1. 将以上1的材料，都按顺序放入面包机里，再将面包机设为发面的dough功能档，启动揉面发面档
2. 发面程序结束后将面团倒在撒了些干粉的面板上，先对半切开，再计划做出多少个小面包，把面分成小面团，整型成想要的成品样式，摆进烤盘放进亮灯的烤箱二次发酵 。
3. 30分钟至一小时的时间，看面包坯子发起将其拿出，将烤箱预热350度
4. 开始给面包刷蛋黄液，（蛋黄里加一点蛋白调成蛋黄汁）撒芝麻，将面包胚盘放入烤箱中层，烤约 15-20 分钟至表面金黄即可。
6. 面包烤出来后，要趁热在面包的表面刷一层蜂蜜水，这样能保持面包长时间的柔软和湿润。

我也做了一些其他口味的。 如果做咸味的面包，糖用一半就够了。

 

 

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Here is the original recipe: http://blog.wenxuecity.com/myblog/8387/201112/11436.html

1

1 ¼ cups of low-fat milk, put it in the microwave for 40 seconds to warm it up

1/4 cup of warm water

1 Egg

¼ Cup butter at room temperature

Half a bag of instant vanilla pudding powder (48g)

Bread flour 4 cups

4 tbsp sugar

½ teaspoon salt

2 teaspoons yeast

2

One egg yolk and a little bit of egg white, stir, to brush the bread

A tablespoon of honey and a teaspoon of water

Direction

  1. Put all the ingredients from 1 into the bread machine with the sequence of bread machine, bread machine set to dough, start kneading the dough
  2. After the dough is ready knead it with some sprinkled flour. Cut according to how many rolls you plan to make. Line up in the baking sheet and leave it in the oven with the light on for secondary fermentation.
  3. After 30 to 60 minutes, take it out of oven, Preheat oven to 350 degrees
  4. Brush the bread with egg. Bake it on the second rack for 15-20 minutes until surface is golden brown.
  5. When the bread is fresh out of oven, brush the surface of the bread with a layer of honey water, this will keep the bread soft and moist for a long time.

You can also make all different flavors or shapes using this recipe. If you are making savory flavor, use half of the sugar.

姜撞奶/Ginger Milk Pudding

/ CaiQinChen / Leave a comment

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姜撞奶是一道很健康好吃的甜点，特别是炎炎夏日。

牛奶2 杯

姜 2 片

姜剁成茸，挤出大约1茶勺半的姜汁。

牛奶煮到冒泡泡（别煮开了）就关火。把牛奶拿高倒到放了姜汁的碗里， 然后再倒回到煮牛奶的锅里。这样来回的倒10次，注意要拿高倒下来。把姜奶倒到容器中，放凉后放冰箱冻几个小时到凝固。如果喜欢甜一点的，可以在煮牛奶的时候根据自己喜好加糖。

This is a very health desert. I love it so much especially in summer time.

Milk 2 cups

2 slices of ginger

Mince ginger and squeeze about 1.5 teaspoon ginger juice out.

Cook milk until bubbling (do not boil), remove from heat. Pour milk into ginger juice bowl, and then pour back to the pot that used to cook milk. Repeating this 10 times, make sure to pour milk from a higher position. Pour all the milk into a container, cool, and then refrigerator it for a few hours to set. If you like it sweet, you can add sugar according to your own preferences when you cook the milk.

小笼汤包/Mini Soup Buns

/ CaiQinChen / Leave a comment

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皮

高精面粉 2 杯

热水1 杯

盐1/2茶勺

油1 汤勺

肉馅

猪肉糜300 克

生抽2汤勺

老抽2 汤勺

葱花4汤勺

糖2汤勺

料酒2小勺

麻油1小勺

地瓜粉2大勺

 

皮冻 200 克

https://caiqinchen.wordpress.com/2016/02/09/%E5%8F%8C%E8%89%B2%E7%8C%AA%E7%9A%AE%E5%86%BBdouble-colors-pork-skin-jello/

把肉料全放一起向一个方向搅几分钟，把皮冻切碎加入肉料中搅拌好。放冰箱冻个个把小时。

把皮的料放一起，慢慢加入热水， 用筷子搅成絮状后揉成团放碗中用塑料薄膜盖起来醒10分钟。拿出来揉5分钟，再醒10分钟，再拿出来揉5分钟。最后再醒10分钟。

把面团切成大小相同的28个小剂子。像擀饺子皮一样擀成外薄内厚的皮，包入肉馅，我的褶子大概15-20个。把小笼汤包放在铺了烘烤用的蜡纸的蒸笼中，每笼7个。

水开后放入大火蒸8-10分钟就可以了。最好马上吃，要不然的话皮冷了很硬。调个香醋加姜丝一起吃更妙。

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Skin

High fine flour 2 cups

Hot water 1 cup

Salt 1/2 teaspoons

Oil-1 tbsp

 

Meat

Ground Pork 300 g

Light Soy sauce 2 tablespoons

Dark Soy sauce 2 tablespoons

Green Onion 4 tablespoons

Sugar 2 tbsp

Cooking wine 2 tea spoon

Sesame oil 1 teaspoon

Potato flour 2 tbsp

 

Pork skin jelly 200 g

https://caiqinchen.wordpress.com/2016/02/09/%E5%8F%8C%E8%89%B2%E7%8C%AA%E7%9A%AE%E5%86%BBdouble-colors-pork-skin-jello/

Mix all ingredients for meat together in one direction for a few minutes, add chopped pork skin Jelly in and stir well. Leave in refrigerator for an hour or two.

Put all ingredients for skin dough together and add the hot water slowly and stir with a pair of chop sticks, fold everything together and cover with a plastic wrap let stand for 10 minutes. Knead the dough for 5 minutes, and then stand for another 10 minutes, knead for 5 more minutes. Finally stand for last 10 minutes.

Cut the dough evenly into 28 pieces. Using a rolling pin and roll them just like how we do dumpling skin to thinner on the edge of the skin. Put a small amount of meat on the center of the skin, I fold each skin about 15-20 times to make them look beautiful. Put 7 buns inside the bamboo steamer which already covered with parchment paper.

Steam over boiling water with high heat for 8-10 minutes. For best taste better eat right away, otherwise the skin will get harder when they are cold. Eaten with balsamic vinegar and Ginger sauce is recommended.

炒豆苗

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IMG_2450

豆苗1 磅

培根 5 片

青江菜5 根

金针菇 半包

豆苗拣去老的，洗净。青江菜洗净对半切开，过滚水马上拿出， 备用。

培根对半切断，每段都包少量的金针菇。大火隔滚水蒸6，7 分钟。

在一盘四周，用青江菜和包了金针菇的培根错开摆好。

热锅中加3大勺的油，加入豆苗快炒几分钟， 加盐，料酒和鸡粉调味。盛到盘中央。

Pea sprout 1 pound

Bacon 5 pieces

Chinese baby bak choy 5 pieces

Enoki mushrooms ½ bag

Pick the Pea sprout and wash.

Also wash bak choy and cut in halves, cook in boiling water and take them out immediately, and set aside.

Cut the bacon in half, get small amount of mushrooms then wrap with one piece of bacon. Then steam them over boiling water in high heat for 6, 7 minutes.

Use bacon wraps and bak chop to decorate a round plate.

Add 3 tablespoons oil in a hot wok, add pea sprouts and garlic and stir-fry for a few minutes, add salt, cooking wine and chicken powder to season. Place it in the center of the plate.