Steam Bun With Beef/牛肉夾包

I was making braised beef for noodles, but I made kind of too much, and at the end I didn’t feel like to eat it with noodles anymore, so I came up with this idea. This kind of bun is called lotus leaf buns for the shape, there is this famous dish people love to eat it with peking roasted duck.

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First of all we will need some braised beef. Here is the link for it:

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

Of course you can stuff the buns with any kind of meat you like.

Steam the buns in a bamboo steamer for a few minutes, if you don’t have one just steam them over water will be fine too.

I added thin slice cucumber, scallion and cilantro to it too. The other very important ingredient here is hoisin sauce. I didn’t make the buns myself, they are store bought. You can get them from Chinese supermarkets.

Image result for 荷葉包

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Here is pork with hoisin sauce, this dish will be good to stuff inside the buns too.

https://caiqinchen.com/2015/02/23/pork-with-hoisin-sauce%e6%b5%b7%e9%b2%9c%e9%85%b1%e8%82%89%e4%b8%9d/

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Stuffed Squid/魷魚卷

I want to apology to everyone who is still coming to see my blog for not posting anything in such a long time. I will try to come back a little more.

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I made this squid stuffed with fried rice a few days ago, and I would like to share it with you. This is a HUGE fish weighted almost 1.5 pounds. You can stuff it with other stuff  too, it doesn’t have to be fried rice. I’ve seem people make vegetables with ground meat too. If you do make it with Fried rice, you can add meat to it will be great too. I used only half the fried rice.

Squid 1.5 pounds

Sweet rice 1 cup

Some different color bell pepper for color

2-3 pieces of dried mushroom

A few pieces small dried scallop

Scallion (thinly cut)

One shallot (Finely cut)

Minced ginger 1tsp

Sweet baby Swiss cheese 3 Oz.

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Direction:

Soak the dried scallop and mushroom in water ( after cleaning )over night. Soak the rice over night too in a separated bowl.

Pull the squid’s head out of the body, peel the skin off then the tail too. Clean the fish inside and out. Marinate the fish with 1/3 spoon salt and 3tbsps white wine for 1 hour.

Steam the rice over the water for about 10 to 15 minutes, let the rice cool down a little bit.

Add 2 tbsps oil in a skillet and heat it up, add shredded mushroom, scallop, ginger and shallot first and saute for 2-3 minutes then add the rice and mix well, add 1/4 tsp salt and some black pepper.

After everything is mixed, turn the heat off. Then add the bell pepper, scallion and cheese and mix with everything.

Get the fried rice to a bowl and let it cool down to the room temperature.

Stuff the squid with the fired rice to almost full, make sure you use a spoon to push the rice down. use 2 toothpicks to close the fish. Brush the fish with a little bit of oil.

Bake the squid in the preheat oven 375F for about 20 minutes.

Serve the fish when it is still hot, you can add some lemon juice to it. ( I didn’t)

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這是我幾天前做的魷魚塞飯,我想和大家分享。這是一條重近1.5磅的大魷魚。你也可以塞其他的料進去,不一定非是炒飯。我看也有人用碎肉炒蔬菜來做。如果你用炒飯做你可以加肉,這裏我只用了一半的炒飯來塞。

魷魚 1.5 磅

糯米 1 杯

一些不同顏色的甜椒取其顔色

2-3片乾香菇

幾粒乾貝

一條青蔥切葱花

薑蓉 1茶匙

瑞士乳酪3盎司

做法:

把乾貝和香菇浸泡在水中( 清潔後)過夜。 把米也泡一晚

把魷魚的頭從身體里拉出來,把皮剝掉,然後把尾巴也剝下來。清潔魚內外。用1/3勺鹽和3湯匙白葡萄酒醃魚1小時。

將米蒸約10至15分鐘,讓米飯冷卻一點。

加2湯匙油到鍋裏,加熱,加入切碎的香菇,乾貝,生薑和青蔥炒2-3分鐘,然後加入米飯,混合好,加入1⁄4茶匙鹽和一些黑胡椒。

混合後關火。然後加入甜椒,蔥和乳酪,並拌匀。

把炒飯放在碗裡,讓它冷卻到室溫。

把炒飯塞到魷魚裏塞到8分滿,時不時用勺子把米飯往下推。用2個牙籤把魷魚的口封起來。用一點油刷一刷魚。

把魷魚放入預熱到375F華氏度的烤箱中烘烤約 20 分鐘。

趁熱吃!你可以加入一些檸檬汁來調味。(我沒有)

Shrimp Balls/蝦丸

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This is super easy dish, I couldn’t believe how good it was!

Shrimp 180 g

Pork fat 40 g

Salt 1/2 tsp

Ginger 1/2 tbsp

Egg white 1/2

Scallion 2 tbsps

White pepper 1/2 tsp

Sugar 1 tsp

Put first 3 ingredients in a food processor to mix for about 2 minutes, then add the rest of ingredients and mix well.

In a cooking pot, add some water to it and turn the heat on.

Get some of the paste to your palm, add a tsp of  capelin roe to the center of the paste, use your thumb roll over the paste the cover the capelin roe, then fold your fingers together and squeeze the ball out of your your thumb and index finger. Use a spoon to spoon out the ball to the water.

Once the water is boiling, continue to cook for 2 minutes.

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You can use marinated meat to put in the center, or nothing at all. It is good regardless!

這是一道超級容易的菜,我簡直不敢相信它會這麼好吃!

蝦 180 克

豬肥肉 40 克

鹽 1⁄2 茶匙

生薑 1⁄2 茶匙

蛋清 1/2 個

葱 2 湯匙

白胡椒 1⁄2 茶匙

糖 1 茶匙

將前 3 種材料放入食品加工機中混合約 2 分鐘,然後加入其餘材料並混合均勻。

在一個鍋中加入一些水然後打開火。

放一些蝦漿到你的手上,加一茶匙的魚籽到蝦漿的中閒,用你的拇指把蝦槳蓋過來,蓋住魚籽,然後所有的手指圈起來把蝦球從拇指和食指中擠壓出來。用勺子把蝦球舀到水裡。

一旦水煮開繼續煮2分鐘。

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Beef Congee/滑牛粥

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This is another congee dish, I am very much in love with congee recently. The cooking is very similar to the previous post pork congee, but this time I used beef instead.

https://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

So add 10 times as much water to cook the short grain rice that was already frozen over night. Wait till the rice is ready, add Shredded ginger cook for 2 minutes, then add the marinated thin sliced beef to it continue to cook for 3-4 minutes.

Crack 2 eggs in a bowl and mix well, then pour the egg over the congee, turn the heat off right away.

Add some shredded lettuces on the bottom of a bowl, then add some hot congee to the bowl, garnish it with some scallion.

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這是另一道粥品,我最近非常喜歡粥。做法與之前的豬肉粥非常相似,但這次我用牛肉代替了。

HTTPs://caiqinchen.com/2019/06/29/congee-with-preserved-egg-and-pork-%e7%9a%ae%e8%9b%8b%e7%98%a6%e8%82%89%e7%b2%a5/

加入10倍的水來煮已經凍了一夜的大米,。等到粥準備好,加入切成絲的姜煮2分鐘,然後加入醃制好的薄牛肉片,繼續煮3-4分鐘。

在碗中打入2個雞蛋攪拌好,然後把雞蛋倒在粥上,馬上把火關掉。

在碗底加入一些切碎的生菜,然後加入一些熱粥到碗裡,用一些蔥來裝飾。

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Congee with Preserved Egg And Pork/皮蛋瘦肉粥

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This is Cantonese Congee, Cantonese like their congee to cook until you can’t see the grain any more, usually takes hours. I found it online how to cook congee fast but still delicious. And I tried it this morning and it turned out good.  The secret is to freeze the rice in the freezer over night.

Short grain rice 1 cup

Thin sliced pork 1/2 cup

Preserved egg 2

Ginger 2-3 slices(thin strips)

water 8 cups

Wash the rice and soak in water for 30 minutes, then put the rice in the freezer overnight. Marinate the pork with salt, cooking wine, white pepper and 1 tbsp of corn starch and mix well.

The next day, add the rice and ginger to the water and cook until the whole thing is boiling, then continue to cook with medium heat for 10-15 minutes.

Add preserved egg (cut into small pieces) and thin sliced pork to the congee and continue to cook for 2 minutes. Turn the heat off and add some salt and white pepper to the taste. You can garnish it with some peanuts and scallion.

Tips:

This is the basic way of cooking it, if you want it to be fancier, you can use broth instead of water. You can adjust the water amount according to your own preferences. Cooking time is also adjustable, some people do not want the congee to be too mushy.

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這是粵式粥,廣東人喜歡他們的粥煮到你再也看不到飯粒了爲止,通常需要幾個小時。我在網上看到如何煮粥快但仍然美味。今天早上我試了試結果還不錯。 秘密是把大米冷凍在冰箱裡過夜。

短粒米 1 杯

薄豬肉片 1/2 杯

皮蛋2個

生薑 2-3 片(切絲)

水 8 杯

洗米后在水中浸泡30分鐘,然後將大米放入冰箱的冷凍過夜。用鹽、白酒、白胡椒粉和1湯匙玉米澱粉醃制豬肉攪拌均勻。

第二天將米和生薑加入水中煮沸騰,然後繼續用中火煮10-15分鐘。

將皮蛋(切成小塊)和薄片豬肉加入粥中繼續煮2分鐘。把火關掉,加入一些鹽和白胡椒調味道, 可以加點花生碎和葱。

 

這是烹飪它的基本方法, 如果你想它更好吃, 你可以用高湯代替水。您可以根據自己的喜好調整水量。烹飪時間也是可調的有些人不希望粥太軟爛。

 

Pineapple Shrimps/鳳梨蝦

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Mayonnaise 3tbsps

Jumbo Shrimp 8 pieces

Pineapple 1 cup

Red onion a few pieces for garnish

Green bell pepper a few pieces for garnish

Lime 1/2

Salt a pinch

Cut the back of the shrimp open and clean the vein, marinate the shrimp with salt and rice cooking wine and a little bit of white pepper for 30 minutes.

In a small bowl, mix together Mayonnaise, lime juice and salt.

Wrap the shrimps with some sweet potato starch, deep fry in hot oil for 45 seconds ( adjust the time according to the size of your shrimp, don’t over cook shrimp)

After take the shrimps out of oil, add green pepper and red onion to the oil and take them out right away.

In the same cooking pan, pour all the oil to a separated container, then add everything to the pan and mix well.

蛋黃醬3 湯匙

大蝦 8 只

鳳梨 1 杯

紅洋蔥幾片裝飾

青椒幾片裝飾

青檸檬 1/2個

鹽一小撮

切開蝦的背面,清理掉蝦綫,用鹽和米酒加一點點白胡椒醃蝦30分鐘。

在一個小碗裡,將蛋黃醬,青檸檬汁和鹽混合在一起。

用一些紅薯澱粉將蝦包裹一下,在熱油中炸45秒(根據蝦的大小調整時間,不要過度炸蝦)

把蝦從油中拿出來後,加入青椒和紅洋蔥到油中,然後馬上把它們拿出來。

將鍋中的油倒出來,然後將所有的東西都倒入鍋中攪拌均勻。

 

Skate Fish Wing With Preserved Mustard leaves/糟菜魟魚

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Preserved Chinese mustard leaves 75g

Skate fish wing 2 lbs

Light soy sauce 2 tbsps

Vegetarian oyster sauce 1 tbsp

Sugar 1.5 tsps

Cooking wine 1 tbsp

Chicken bouillon 1/3 tsp

Ginger 4 slices

Scallion 1

Cut Skate fish wing into big chunks, blanch the fish in boiling water for 30 seconds.

Add 1tbsp oil to a skillet, heat it up a little then add white part of scallion, mustard leaves and ginger to the oil and saute for a minute.

Add 2/3 cup water and cooking wine to the skillet, then the fish. (don’t stir too hard because this fish is easily break apart). Cook with high heat and a lid on for 2 minutes, then turn the heat to medium low and continue to cook for about 9 minutes.

Add the chicken bouillon and green part of scallion to the fish.

Notes:

This fish’s meat is really tender and firm and best of all it is not fishy at all; its bones/cartilage are big and brittle, very safe to eat. The price of it is unbelievably good, I had once got it for $0.99 per pound. Make sure you ask the people work in the fish market to peel the skin off for you.

糟菜 75g

2 磅

生抽 2 湯匙

素蠔油 1 湯匙

糖 1.5 茶匙

料酒 1 茶匙

雞粉 1/3 茶匙

生薑 4 片

葱 1條

把魚切成大塊,在沸水中煮30秒。

加入1 湯匙油到一個個鍋裏,加熱一點,然後加入蔥白,糟菜和薑到油裏炒一分鐘。

加入2/3杯水和料酒到鍋裏然後加入魚。(小心攪拌,因為這種魚很容易碎)。用大火加蓋煮2分鐘,然後將火調低,繼續煮約9分鐘。

在魚中加入雞肉和蔥綠部分。

注意事項:

這種魚的肉很嫩,一點也不腥;它的軟骨又大又脆,吃起來很安全。它的價格又難以置信的便宜,我曾經買過每磅0.99美元。最好在買的時候叫他們幫忙去皮,那個皮很難剝。

 

Thai Mango Sticky Rice/泰國芒果糯米飯

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Last year when I first tried Thai mango sticky rice I was so amazed by this dish, I wanted to make it myself, but after I came back home I totally forgot about it until last night I saw the dish online again. I have all the ingredients at home, so I made it this morning.

Sticky sweet rice 1 cup

Coconut milk 1can (13.5oz.)

Sugar 4 tbsps

Mango 1

Salt 2 pinches

If you have a rice cooker at home, then this is super easy. If you don’t have one, it will be more steps but you can still do it.

With rice cooker:

Wash rice then pour all the rice to the rice cooker, add 2/3 of coconut milk and 2tbsps sugar to the it then close the lid cook it under the sweet rice setting.

Pour the rest of coconut milk in a small sauce pan, add the rest sugar and salt then bring it to boil. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

Without a rice cooker:

First you need to soak the rice in the water overnight then steam it over the boiling water for 15 minutes.

Bring all the coconut milk to boil, then add 2/3 of coconut milk and 2tbsps sugar to the rice while the rice is still hot, stir until mixed.

Cover the rice with a lid and leave it for 20 minutes or until all the coconut milk is absorbed by the rice.

Meanwhile add the rest sugar and salt to the rest of coconut milk. Add a little bit of starch water to thicken the sauce up. Cover it up and set aside.

When rice is ready, serve the rice with the sauce on the top and some mango slices or mango chunks on the side. I added some black sesame seeks to garnish it.

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去年當我第一次嘗試泰國芒果糯米飯的時候, 我對這道菜感覺是驚爲天人, 我想自己回家也要做一下, 但回家後我完全忘了, 直到昨晚我又在網上看到了這道菜。我家裡有所有的食材, 所以今天早上就做了。

糯米飯1杯

椰奶1罐 (13.5 盎司)

糖 4 湯匙

芒果1 個

鹽2小捏

如果你家裡有電飯煲, 做這道甜點就超級容易了。如果你沒有, 那麽步驟會多一點, 但你仍然可以做到。

有電飯煲:

將米洗乾淨倒入電飯煲裏, 加入 2/3椰奶和2湯匙糖, 然後設置糯米蓋上蓋上煮熟。

把剩下的椰奶倒在一個小鍋裡, 加入剩下的糖和鹽, 然後煮開。加入一點澱粉水使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

沒有電飯煲:

首先, 你需要把米浸泡在水中過夜, 然後隔滾水蒸 1 5分鐘到熟。

把所有的椰奶倒到一小鍋裏煮開, 然後在糯米飯還熱的時候加入 2/3 椰奶和2湯匙糖, , 攪拌至混合。

在米飯上蓋上蓋子, 放 20分鐘, 或者直到所有的椰奶都被米飯吸收。

同時將剩下的糖和鹽加入到剩下的椰奶中加入一點澱粉水將其煮開, 使醬汁變濃稠。把它蓋起來, 放在一邊。

糯米煮熟后, 把上面的醬汁淋在飯上面加一些芒果片或芒果塊就可以吃了。我加了一些黑芝麻裝飾它。

Fruit Jello/水果果凍

I bought a lot of mango recently, so I need to come up with some more ways of eating them. I found out I have a bag of Agar-agar powder at home so I decided to make fruit jello for mother’s day dessert. This tastes much better than store bought jello, very fruity!!! Most importantly you can adjust the sugar according to your own preferences. The ratio of agar-agar powder to the water/juice/puree is 1gram : 120 gram. You can use other kind of juice, fruit to make this.

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Mango layer

  • Mango puree 260g
  • Water 220g
  • Sugar 2 tbsps
  • Agar-agar powder 4g

Strawberry layer

  • Strawberry puree 120g
  • water 240g
  • sugar 4tbsp
  • Agar-agar powder 3g

Coconut layer

  • Coconut milk 200g
  • Water 160g
  • Sugar 4tbsp
  • Agar-agar powder 3g

Add agar-agar powder and sugar to the cold water and bring it to boil, while cooking stir the mixture constantly.

Turn the heat off and let it cool down a bit to warm temperature.

Add the mixture to the mango puree and mix well.

Pour it to a container (I used a square glass one)

Leave it in the refrigerator for 15-20 minutes.

Repeat the above steps for strawberry layer, then pour it over the mango layer. leave it in the refrigerator for 15 minutes.

Repeat the same for coconut layer.

I added some Mango chunks to the mango layer, but you don’t have too. I just want to use more mango.

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Agar Agar Powder Asian Food Desserts Vegetable Dietary Fiber For Vegans 25 g.

 

芒果層

芒果泥260 克
水220克
糖 2 湯匙
燕菜精4克

草莓層

草莓泥120克
水240克
糖4湯匙
燕菜精3克

椰奶層

椰奶200克
水 160 克
糖4湯匙
燕菜精3克

加入燕菜精和糖到冷水中開火煮開, 同時要不斷攪伴。

煮開后把火關掉, 讓它冷卻一點。

將混合物加入芒果泥中, 攪拌均勻。

把它倒到一個容器裡 (我用了一個方形的玻璃容器)

把它放在冰箱裡15-20分鐘。

草莓層也是重複上述步驟, 做好晾涼後將其倒在芒果層上。把它放在冰箱裡15分鐘。

椰奶層重複同樣的步驟。

我在芒果層增加了一些芒果塊, 但你也可以不放。我只想用多一點芒果。

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Mango Mousse Cake/芒果慕斯蛋糕

Every year at this time, I will make mango mousse cake because it is mango season again. This time I used xiao Gao Jie’s chiffon cake for base, it is really moist and delicious. Here is the link:

The mouse cake I used the same recipe I used last year: https://caiqinchen.com/2017/08/13/mango-mousse-cake%e8%8a%92%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95-2/

The fresh juicy mango is so so good, so the cake turns out to be SUPER delicious too!

The only difference is I added some fresh mango chunks between the mousse and the top mirror layer.

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每年這個時候我都會做一個芒果慕斯蛋糕因爲現在是芒果季節。

今年底下的蛋糕底是用小高姐的慼風蛋糕,非常好吃!

這次我有在慕斯層和鏡面之間加了些新鮮的芒果粒。

慕斯還是用去年的方子:https://caiqinchen.com/2017/08/13/mango-mousse-cake%e8%8a%92%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95-2/