Fried Wheat Dough/四喜烤麸

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I went to a famous Shanghainese restaurant in Flushing the other day with friends, and I ordered my favorite dish fried wheat dough again. It was a small dish and I loved it so much, but I didn’t feel like to order again because it was greasy. Traditionally the wheat dough in this dish should be deep fried in oil, because the wheat dough is like sponge with all the tiny holes, when it is deep fried it absorbs so much oil. I decided to buy a bag of frozen wheat dough and cook it at home myself since I have all the rest ingredients at home.

I went online and checked for other people’s recipes and came up with my own version of fried wheat dough. I used different kind of dried mushrooms I have at home including cordyceps mushroom, dried shiitake mushroom, fungus and grocybe Cylindracea, if you don’t have all of them, just use anything you have on hand. I didn’t measure how much I used before I soaked them in water, and so below is the amount I measured after soaking. If you don’t have the sauce from braised pork, just add 2.5 tbsps of dark and light soy sauce each with light sodium broth (total 1/2cup) and one more tbsp. sugar, the rest of water you should try to use light sodium broth too to add the flavor.

My father never really compliment my cooking!!!!!! ( please do not ask me why) Today he though my mother cooked this dish, so when I asked how did he like it ( he usually says OK to all my cooking), he said: “ah, I though your mom cooked this, no wonder it is so good!!!” So I have to take it as a compliment, Lol… What do you think?

From top to bottow: dried shiitake, fungus,  grocybe Cylindracea and cordyceps mushroom

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Frozen Wheat dough 10oz.

Dried mushrooms 2.5 cups (after soaked)

Dried daylily 0.5 cup (after soaked)

Peanuts 1/4 cup

Sauce from Braised pork ½ cup

Dark soy sauce 3 tbsps

Light soy sauce 3tbsps

Sesame oil 1.5tbsps

Sugar 2tbsps

Water or broth 1and 1/3 cup

Soak the dried mushroom, daylily and peanuts in water overnight. (Peanuts in a separated container)

Wash and cut the different kind of mushrooms into smaller pieces.

Cook peanuts in boiling water for 15 minutes or until they are tender enough for you.

Defrost wheat dough, then cut into bite sizes.

Bring 4-5 cups water to boil, cook the wheat dough in the boiling water for 2-3 minutes. Drain then wash with running water, make sure squeeze the dough to make sure all the sour flavor coming out of them. Finally squeeze as much water out the dough as possible.

Add 4tbsps oil in a cooking pan, heat it up, add dough to the oil and pan fry for about 15 minutes with medium heat or until lightly golden brown. Turn a few times make sure all sides are golden brown.  Set aside.

Add 3 tbsps oil to the same pan, heat it up. Add all the mushroom to the pan and sauté for a few minutes.

Add fried wheat dough to the mushrooms and the rest of ingredients except sesame oil. Bring everything to a boil then turn the heat to small and simmer for about 15 minutes or until the sauce is all absorbed. Add sesame oil and mix well.

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有一天我和朋友一起去了法拉盛一家很出名的上海餐厅吃饭,我点了一道我经常点的菜四喜烤麸。这是我非常喜欢一个凉菜,但吃完后我不想再叫了因为它还是有点油腻。传统上这道菜中的烤麸应该用油炸的,因为烤麸就像海绵一样有很多小孔,炸时它会吸很多油。我决定买一袋冷冻的烤麸自己在家做,因为我家里有其他需要的食材。

我上网查了其他人的食谱后就有了我自己的做法。我用了不同种类的干菇,其中包括虫草菇,香菇,木耳和茶树菇,如果你没有这么多种类就用你有的就好了。在浸泡之前我没有测量一下用量,以下是浸泡后的用量。如果家里没有卤味的酱汁就加老抽和生抽各2.5汤匙加少盐鸡汤,外加1汤匙白糖。其他的水也要用少盐鸡汤代替。

 

冷冻烤麸10安士

各式菇2.5杯(浸泡后)

黄花菜0.5杯(浸泡后)

干花生1/4杯

卤味的酱汁半杯

老抽3汤匙

生抽3汤匙

麻油1.5汤匙

糖2汤匙

水或肉汤1又1/3杯

将干菇和花生浸泡在水中过夜。 (花生分开泡)

将菇洗净切成小块。把花生煮15分钟,或者直到对你而言够软为止。

烤麸解冻后切成一口大小。

将4-5杯水煮开,烤麸放入煮2-3分钟。然后用水冲洗,要不停挤压,确保所有酸味都洗掉。最后把水尽可能挤干。

在锅中加入4汤匙油,加热,将烤麸加入油中炒,用中火翻炒15分钟,或直至金黄色。待用。

将3汤匙油加入同一锅中,加热。把所有的菇加入锅中炒几分钟。将油煎过的烤麸和所有其他材料除了芝麻油以外加入菇里。把所有的东西煮开后小火焖煮15分钟,或直到酱汁全部被吸收。最后加入芝麻油拌匀。

Vegetarian Goose/素鹅

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This dish is totally vegetarian, but it has the texture and flavor of meat. It is easy to make and very healthy. If you like soy bean product, you are going to love this, come on give it a try!

Bean curd sheet 3 pieces

Suace:

Light soy sauce 1.5tbsps

Dark soy sauce 1.5tbsps

Water 1 cups

Sugar 1tbsps

Ginger 2 thin slices

  1. In a small sauce pan bring everything for sauce to boil then continue to cook for 2 minutes. Turn the heat off, let cool for 15 minutes.
  2. Use a scissor to cut the edge of the bean curd sheet off and put them into the sauce.
  3. Spread a piece of bean curd sheet on the table, then use the edge as a brush to brush some sauce on the surface.
  4. Add the second piece of bean curd sheet on top of the first piece then repeat the brushing.
  5. After you’ve done all three of them, put the edge of bean curd sheet in the middle then fold the edges over like we do egg rolls, then cut them in halves.
  6. Bring some water to boil, and then steam the rolls over the water for 5-7 minutes. Turn the heat off, let cool for 15-20 minutes.
  7. Add 3-4 tbsps oil in a cooking pan and heat it up. Pan fry the rolls for 2 minutes on each side or until golden brown.
  8. Add the sauce to the cooking pan with the rolls in it and simmer about 10-15 minutes or until the sauce is all absorb by the rolls.
  9. Let the rolls cool down then cut into smaller pieces.

This dish is usually served cold.

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鲜腐皮3张

酱汁:

生抽1.5汤匙

老抽1.5汤匙

水1杯

糖1汤匙

姜2薄片

 

  1. 在一个小的锅里, 把所有的酱汁材料放一起煮开, 然后继续煮2分钟。 关火冷却15分钟。
  2. 用剪刀把鲜腐皮的边缘剪下来, 放到酱汁里。
  3. 将一张鲜腐皮摊开放在桌上, 然后夹出放在酱汁里的边角当刷子刷一些调味汁在鲜腐皮上。
  4. 将第二片鲜腐皮放在第一片的上面, 然后重复刷酱汁。
  5. 当你把三张都叠好刷上酱汁后,把边角放在鲜腐皮上面难后像我们做春卷一样把鲜腐皮折叠起来,, 然后切成两段。
  6. 把一些水烧开, 然后放折好的素鹅蒸5-7 分钟。关火, 冷却15-20 分钟。
  7. 在另一个锅里加3-4 汤匙油, 然后加热。放素鹅进去每边煎2分钟或直到成金黄色。
  8. 将剩下的调味汁放入锅中小火煨煮素鹅约10-15 分钟或直至酱料全部被素鹅吸收。
  9. 素鹅冷了以后切成小块。

这道菜通常是当凉菜吃的。

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Squash Soup/南瓜汤

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My mom got a huge organic squash from her friend and didn’t know how to cook it, so I decided to use it to make soup. I am not very good at cooking soup so I tried to make it as simple as possible and it turned out to be super yummy!

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Squash 2200g

Medium size yellow onion 1

Garlic 2 cloves

Olive oil 3-4 tbsps

Half and half 1/2 cup

Broth 2 cups

Preheat the oven to 400F

Cut open the squash and cut into a few smaller pieces.

Shred the onion.

Put onion, garlic and squash on a baking sheet, sprinkle salt, black pepper and olive oil on the vegetables.

Bake in the preheat oven for about 1 hour.

Use a spoon scoop the squash flesh out, add the vegetables in a blender and blend for 2 minutes. If it is too thick add the broth.

Pour everything to a cooking pan, add the rest ingredients and bring to boil. Season with more salt and black pepper if needed. I added some sour cream for more flavor.

 

我妈妈从她的朋友那里得到了一个巨大的有机南瓜, 但她不知道怎么煮才好吃, 所以我决定用它做一道汤。因我不是很擅长煮汤, 所以尽可能简简单单来了, 原来简单也可以超级美味!

南瓜 2200克

中等大小的黄洋葱 1 个

大蒜 2粒

橄榄油 3-4 汤匙

奶油 1/2 杯子

肉汤 2杯

 

预热烤箱至400F

把南瓜切开, 切成几个小块。

把洋葱切碎。

将洋葱、大蒜和南瓜放在烤盘上, 在蔬菜上撒一些盐、黑胡椒和橄榄油。

放入已经预热的烤箱中烤约1小时。

用勺子舀出南瓜肉, 在搅拌器里加入所有的蔬菜, 搅拌2分钟。如果太稠可以加点汤。

把所有的东西倒入锅里, 加入剩下的配料, 然后煮沸。如果有需要加点盐和黑胡椒调味, 。我另加了一些酸奶油来调味。

Scramble Egg With Tomato/西红柿炒鸡蛋

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This a a very popular dish for Chinese, and everyone has his/her own version of how it should be cooked. It is sweet, sour and savory. It can be eaten with rice or noodles. If you ask a Chinese who doesn’t know cooking at all to cook a dish, this will most likely be the one. Here is my version of how to cook it.

Roma tomato 3

Egg 2

Garlic 1 clove (Minced)

Chinese celery 2 stalks

Ketchup 2.5 tbsps.

Water ½ cup

Sugar 1tbsp

Vinegar 1tsp

Beat up the eggs in a small bowl.

Bring some water to boil, then add the tomatoes. Take tomatoes out after 10 seconds. Peel the skin off, then cut into big chunks.

Heat up 2tbsps vegetable oil in a skillet, add the egg to the pan to make scramble egg. Don’t overcook it, once the egg is solid; take it away from the heat because we are going to cook it again later.

In the same skillet, heat up 2tbsps oil, add the Chinese celery and garlic.

Stir fry the vegetable for 2 minutes, add water and the rest the ingredients except egg.

Bring everything to boil then add the egg to it; add just a little bit of salt to taste. Thicken it up by adding some starch water.

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罗马西红柿3个

鸡蛋2个

蒜1个 (剁碎)

中芹2根

番茄酱2.5 汤匙

水½杯

糖1汤匙

醋1茶匙

 

把鸡蛋打在一个小碗里。

在一小锅里煮开点水, 然后加入西红柿。10秒后把西红柿拿出来剥掉皮, 然后切成大块。

在煎锅里加热2汤匙植物油,  将鸡蛋放入锅中炒熟。 不要炒过头, 一旦鸡蛋凝固就出锅, 因为我们一会还要再煮。

在同一锅中加热2 汤匙油, 加入中芹和大蒜炒。

炒2分钟后加水和除了鸡蛋以外的其余配料。

把所有的东西煮开然后加入鸡蛋;加一点点盐。加入一些淀粉水勾个薄芡。

 

Jelly Fish And Cucumber Salad/海蜇皮凉拌小黄瓜

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Jelly fish is seafood, but it is not fishy at all. It tastes more like vegetable, crunchy and tasteless. This is again another summer dish that is healthy and delicious.

2/3 English cucumber

Salt 1/4tsp

60g Jelly fish

Sauce:

Balsamic vinegar 1tsp

Light soy sauce 2tsps

Sugar 2tsp

Sesame oil 1/2tsps

Chicken bouillon 1/2tsp

Minced garlic 1/2tsp

Hot oil 1/3tsp(optional)

Peel then cut cucumber into small chunks; add salt to marinate for 10 to 15 minutes. Drain the water after 10-15 minutes.

Mix all ingredients for sauce together, and set aside.

Cut jelly fish into small strips. Make sure squeeze all the water out of the jelly fish.

Mix everything together and serve it right away.

 

2/3 条英国黄瓜

盐1/4 茶匙

60克海蜇皮

 

酱汁:

香醋1茶勺

生抽2茶勺

糖2茶勺

芝麻油 1/2 茶勺

鸡汤1/2 茶勺

蒜茸1/2 茶勺

辣油1/3 茶勺 (可不要)

 

把黄瓜去皮后切成小块加入盐腌10至15分钟。10-15 分钟后把水倒出。

将所有的酱汁配料混合在一起, 放在一边。

把海蜇皮切成小条。一定要把所有的水都挤出来。

把所有的材料混合在一起, 马上吃。

Bitter Gourd With Egg/苦瓜炒鸡蛋

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As for Chinese, this is a very common dish for summer time. If you cook it the right way, it is not really bitter at all. The secret is when you cut the gourd open in halves, you use a spoon to scoop out the seeds then the white part of the gourd. Bitter gourd is very good for cleaning your digesting system which will help to keep a smoother skin.

2 medium size Chinese bitter gourd

2 eggs

Salt 1/8tsp for egg

Salt ¼ tsp for bitter gourd

Chicken bouillon 1/2 tsp

Sugar 1tbsp

Pinch of white pepper powder

Vegetable oil 3 tbsps

 

Slice the bitter gourd really thin

Beat up the eggs with salt and a pinch of white pepper powder together

Add oil to a skillet and heat it up a little, add the bitter gourd and sauté for 2 minutes. Add salt, sugar and cook with cover on for another 2 minutes.

Add the egg to the bitter gourd, don’t stir right away, and wait for the egg on the bottom is kind of firm then start stirring, when all the egg is firm, add the chicken bouillon, mix well then turn the heat off.

 

多吃苦瓜对身体很有宜的。 苦瓜可以清热解毒,只要处理得宜,苦瓜也可以不苦的。把苦瓜切半后,挖掉里面的籽,然后再用一把汤勺把里面白色的部分挖掉就好了。 这样煮出来的苦瓜好吃不苦。

2中等大小的苦瓜

2个鸡蛋

盐1/8 茶匙加蛋里的

盐¼茶勺加苦瓜里的

鸡粉1/2 茶匙

糖1大勺

一点白胡椒粉

植物油3大匙

 

把苦瓜切成薄片

加盐和一撮白胡椒粉一起打散鸡蛋

把油加到煎锅里, 加热少许, 加入苦瓜炒2分钟。加盐, 糖后盖上盖子再煮2分钟。

把鸡蛋加到苦瓜上, 不要马上搅拌, 等底部的鸡蛋凝固了, 然后开始搅拌, 等所有的鸡蛋都凝固时, 加入鸡粉, 拌匀均匀后关火。

Saute Shredded Potato/醋溜土豆丝

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3 medium size potatoes

15 pieces of Chinese prickly ashes

2-3 pieces of dried red pepper

Some bell pepper (optional)

This dish is relatively easy; the only thing is that you need to shred the potatoes and bell pepper REALLY thin.

Peel the potatoes, shred them thin. Then soak them in a big bowl of water and keep rinsing until the water runs clear.

Shred bell pepper too.

Bring a big pot of water to boil, cook the shredded potato in the boiling water until they all turn clear color, it is really quick, shouldn’t be more than one minute if you cut the potato thin enough, quickly drain, then soak in the ice cold water.  Drain again then set aside.

Add 3-4 tbsps. Oil to a big frying pan, heat up a little then add the Chinese Prickly ashes and fry for 15-20 seconds. Pick the Chinese prickly ashes out then add the dried red pepper (if you don’t like spicy then add it at the end of cooking process) and fry for just a few seconds.

Add the shredded potato and bell pepper and stir fry for total 2-3 minutes, remember we already boil the potato, if you want the crunchy texture don’t overcook it.  Add a little bit of salt, chicken bouillon and sugar to taste.  Before you turn the heat off, add 2 tbsps. White rice vinegar and mix well.

3个中號土豆

15粒花椒

2-3 只幹紅辣椒

一些甜椒 (可不要)

這道菜比較容易。唯一麻烦的事情是土豆和甜椒需要切的很细。

土豆削皮, 把它們切成细丝。然後泡在一大碗水里並一直沖洗 直到水变清。

把甜椒也切丝。

把一锅水煮开, 土豆丝倒入沸水中, 搅拌直到它們都變成透明的顏色。 如果你切的夠细这个过程很快, 不應該超過一分鐘, 迅速捞出,然後浸泡在冰水里。 瀝幹水后再放一邊。

加3-4 湯匙油在锅里。加熱少許然後加入花椒炸15-20 秒。挑出花椒不要, 然後加入紅辣椒 (如果你不喜歡辣, 在烹飪過程結束時添加), 並煎幾秒鐘。

加入土豆絲和甜椒, 炒2-3 分鐘, 我們已經煮过土豆, 所以不要煮太久才会吃到脆脆的口感。 加入少許鹽, 雞粉和糖來调味。 在你關火之前 加2湯匙白米醋拌勻。

Asparagus W. Sea Cucumber Intestine/桂花蚌炒芦笋

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Asparagus 400g

Red pepper and green pepper a few pieces

Sea cucumber intestine 150g

Cut asparagus into to small pieces

Sea cucumber intestine may not sound very familiar to you, it is very nutritious and delicious not matter how you cook it. It has the crunchy taste like fresh cucumber. Even though it is seafood, it is not fishy at all. Only thing you need to be careful is not to overcook it.

Add 3 tbsps. oil to a heated cooking pan, add asparagus and stir fry for 2 minutes, add 1/3 tsp. salt, red, green pepper and 3tbsps water and continue to stir fry for 2 minutes.

Add Sea cucumber intestine to the vegetables and cook with cover on for 1.5 to 2 minutes, add ½ tsp. chicken bouillon powder and 1.5tbsp cooking wine and mix well.

Image result for 桂花玤

芦笋 400 克

红椒和青椒一两片

桂花蚌 150 克

芦笋斜刀切小块

你可能对桂花蚌不是很熟悉,这是非常有营养又美味的海鲜。它是海参的肠脏,吃起来有像新鲜的黄瓜脆脆的。虽难它是海产品,却一点也不腥。但你要小心不要煮过头了。它很易熟。

加 3 大勺的油到加热的平底锅里,加入芦笋煸炒 2 分钟,再加入 1/3 茶匙盐、 青红椒和 3大勺的 水,继续翻炒 2 分钟。

桂花蚌加到蔬菜里后盖上盖子煮1.5 到 2 分钟,加 ½ 茶匙鸡精粉、1.5 汤匙料酒拌匀即可。

Cheesy Mozzarella Onion Rings/奶酪洋葱圈

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INGREDIENTS
1 large white or yellow onion
4 OZ. mozzarella cheese
1 cup flour
1 cups Japanese bread crumbs
2 cups Oil

2.

1 Egg

1/3 cup flour

1/3 cup water

Garlic powder 1tsp

Paprika powder 2tsp

Pinch of salt
3 Honey mustard sauce:

Honey 2.5 tablespoons

Yellow mustard 2 tablespoons

Mayonnaise 6 tablespoons

INSTRUCTIONS

Mix everything in 2 together and mix well.
Peel and cut the onion into 1CM rings, then separate the rings, pick the big ones and leave the small ones out.

Cut the mozzarella into even strips.  Pick a smaller ring and place it inside a larger one, then fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.

Place the flour, egg and flour mixture and bread crumbs into three separate bowls. Dip each ring into the flour, then the egg and flour mixture, then the breadcrumbs. Press the bread crumbs a little so they will stick to the rings.

Heat the oil in a pot over high heat. Deep fry the rings until golden brown. Be careful not to fry them for too long because the cheese may melt out of the rings. Drain on a paper towel. Serve hot with honey mustard sauce.

 

https://caiqinchen.com/2016/02/28/%e6%b1%89%e5%a0%a1%e5%8c%85hamburger/

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原料:

1 个大的白色或黄色洋葱

4 盎司莫扎里拉奶酪

1 杯面粉

1 杯日本面包屑

2 杯油

2:

1 个鸡蛋

1/3 杯面粉

1/3 杯水

蒜粉 1 茶匙

辣椒粉 2 茶匙

1撮盐

3:蜂蜜芥末酱:

蜂蜜 2.5大勺

黄芥末酱2大勺

蛋黄酱6大勺

把2中的材料 混合,搅拌均匀。

洋葱剥皮切成 1 厘米宽的圆环,然后把环分开、 挑大的用。

奶酪切成均匀的小片。 挑一个小的洋葱圈将它放到较大的里面,然后将奶酪放在两环之间的缝隙中。重复剩余的洋葱圈,然后把它们冷冻 1 小时。

将面粉,鸡蛋和面粉混合的糊和面包屑放在三个不同的碗里。每个洋葱圈依次蘸面粉,鸡蛋面粉糊,然后面包屑。稍微按压洋葱圈让面包屑可以依附在洋葱上。

在锅里高温热油。洋葱圈炸至金黄色。小心不要炸太久因为奶酪可能流出来。炸好后放在厨纸上去油。趁热拌蜂蜜芥末酱吃。

Beef with Eggplant Casserole/茄子煲

IMG_4321

Eggplant is always one of my favor food. But I don’t really eat very often because if it is not steam in the water, it is usually cooked with a lot of oil. But I just recently learned from 田园时光美食how to cook it delicious but without a lot of oil.

Chinese eggplant 3

Scallion 1

Minced Ginger 1tsp

Minced Garlic 1tbsp

Chili Bamboo a few pieces

Dried mushroom a few pieces

Dried fungus a few pieces

Beef or Chicken breast 4 oz.

Chili bean sauce 1tbsp

Ketchup 1.5tbsps

White pepper powder 1/2tsp

White rice vinegar 2 tbsps

Sugar 1tbsp

Soy sauce 1tbsp

Water ½ cup

 

Wash dried fungus and mushroom then soak them in water for at least 2 hours. Shred and set aside.

Slice chicken or beef and marinate with salt, chicken powder, cooking wine and little bit of starch.

Rolling cut the eggplants then soak in a big pot of salted cold water for 15-20 minutes.

Drain the water then coat the eggplant with a thin layer of starch.

Heat up one pint of oil in a cooking pan, when the oil is around 170C, deep fry the eggplant in the oil for 1 minute. Divide the eggplant and deep fry them in 2-3 separated times, don’t fry all of them at once, otherwise too much eggplant will bring the oil temperature down and then eggplant will absorb a lot of oil. Also make sure you turn the eggplant to make sure it is cooked.

In the same pan when the oil is not too hot (120C) cook the beef or chicken in the oil until the color of meat turn brown or white around 2-3 minutes. Set aside.

Leave about 3tbsps of oil in the cooking pan and add ginger, garlic and white part of scallion to the pan and stir fry for 1 minute or until it is aromatic.

Add fungus and mushroom and stir fry for another2 minutes

Add chili bean sauce, mix everything together

Add meat and the rest of sauce and mix everything together, then add water and mix again.

Right away pour everything to a casserole pan and continue to cook for about 3-4 minutes.

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一直很喜欢吃茄子但因为很多时候要用很多油而让我望而却步。 最近跟 田园时光美食

学了一招没有很多油。 好吃不油!

中國茄子 3条

蔥 1根

姜茸 1 茶匙

蒜茸 1 湯匙

辣油笋幾片

幹香菇幾朵

黑木耳幾片

牛肉或雞胸肉4 盎司。

辣豆瓣醬 1 湯匙

番茄醬 1.5湯匙

白胡椒粉 1/2 茶匙

白米醋 2 湯匙

糖 1 湯匙

醬油 1 湯匙

水半杯

 

洗干净木耳和蘑菇后泡在水中至少 2 小時。泡软切絲,待用。

雞肉或牛肉切片,用鹽,雞粉、 料酒和一些澱粉醃制。

滾刀切茄子然後浸泡在冷鹽水中 15-20 分鐘。

茄子瀝幹水分,然後撒一層薄薄的澱粉在茄子上把茄子均匀包上一层粉。

鍋中加热一品脫油,油大約 170 C时,加入茄子炸 1 分鐘。茄子分2-3 次炸,否則為太多茄子會降低油的溫度造成茄子吸太多的油。

在同一鍋中當油温没有太热时 (大概120 C) 加入牛肉或雞肉直到肉的顏色变褐色或白色大約 2-3 分鐘。撥出备用。

留下3汤勺的油在鍋中加蔥姜、 蒜和葱白炒1 分鐘或直到它香味出来。

加香菇和黑木耳另炒2 分鐘

加辣豆瓣醬炒均匀。

加肉和其餘的醬汁一起炒,然後加水再炒均匀。

所有的菜馬上倒入砂鍋中,繼續煮約 3-4 分鐘。