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/

Egg Benedict/荷蘭酱荷包蛋

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Ingredients

  • 3 egg yolks
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 stick butter(8tbsps), melted
  • Salt 1/3 tsp
  • 8 eggs
  • 8 strips Canadian bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Directions

Hollandaise:

  1. Bring some water to a boil in a double boiler.  Make sure that water does not touch the top pan. Turn the heat to low, so the water is simmering. In the top of the double boiler, whisk together egg yolks, lemon juice, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture gradually while whisking constantly. Whisk until all butter is incorporated. Whisk in salt, and then remove from heat. Place a lid on pan to keep sauce warm.

Egg benedict:

  1. Bring half pot of water to a gentle simmer. Break egg individually into a small bowl then carefully pour to the simmering water, cook about 4 minutes with a lid on. Yolks should still be soft in center. Remove eggs from water with a slotted spoon.
  2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
  3. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Drizzle them with hollandaise sauce. I love avocado, so I will add a few pieces of I have it handy.

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成分

  • 3个蛋黃
  • 1 1/2 湯匙檸檬汁
  • 1湯匙水
  • 1条黃油 (8 湯匙), 融化
  • 鹽1/3 茶匙

 

  • 8只雞蛋
  • 8片加拿大培根
  • 4个英國松餅
  • 2湯匙黃油, 軟化

 

烹饪方法:

荷蘭酱:

  1. 在雙鍋爐里把底下的水煮沸,。 確保底下的水不会觸及頂部的鍋。把火调最小, 這樣水就不會沸騰。在雙層鍋爐的頂部, 將蛋黃、檸檬汁和1湯匙水攪拌在一起。
  2. 在不斷攪拌的同時, 逐漸將融化的黃油加入蛋黃混合物中。攪拌直到所有黃油都融入到蛋黄中。加鹽继续攪拌, 然後从锅上拿开。將鍋蓋蓋上, 以保温。

 

荷蘭酱荷包蛋

  1. 煮开半锅的水难后转小火。把雞蛋分开打到一個小碗裡, 然後小心地倒入水中, 加蓋煮大約4分鐘。中心蛋黃應該還是軟的。用篦勺把雞蛋從水中取出。
  2. 當雞蛋在煮的時候, 开始煎培根, 並烤英國松餅。
  3. 塗点軟化黃油在松餅上, 难后加一片培根, 然後再加一個荷包蛋。用荷蘭汁淋在上面。我很喜欢奶油果,所以加了几片。

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。

Vietnamese Rolls/越南春卷

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6 pieces tapioca Sheets

Shredded cucumber some

Shredded carrot some

Shredded bell pepper some

6 pieces lettuce leaves

6 pieces whole shrimps

2/3 cup pork with hoisin sauce

Vermicelli 50g

Cook the vermicelli in boiling water for 3-4 minutes, and drain.

Cook shrimp in boiling water too for 2-3 minutes then drain (adjust the cooking time depend the size of the shrimp)

Pork with hoisin sauce:

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/

Get a piece of tapioca sheet and rinse it with cold water, then leave it on a flat surface, place a piece of lettuce leave on top of it, get a small amount of vermicelli on the leave then use the leave to wrap up the vermicelli.

Add few shreds of carrot, cucumber, bell pepper alone with the wrapped vermicelli on the middle of the tapioca sheet. Lay 2 pieces of shrimps next to it.

Flip the bottom tapioca sheet up to cover the vegetable and shrimp, then do the same to the right and left side of the tapioca sheet then roll it up as tight as possible just like how we do egg rolls. Remember, do not overstuff the roll. The tapioca sheet is very delicate.

Do the same for the pork one (use pork instead of shrimps).

rolls

Dipping sauce:

Peanut butter dipping sauce

  • 4 Tablespoons peanut butter
  • 2 Tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1 clove minced garlic
  • Sriracha sauce some if you like it spicy
  • 4 Tablespoons hot water or more until it reach to the thickness you prefer
  • A little bit of crush peanut for garnish

Mix everything together and mix well.

IMG_3440

 

Sweet and sour dipping sauce

  • 2 tablespoons minced carrot
  • 2 cloves minced garlic
  • 3 tablespoons sugar
  • 12 cup warm water
  • 3 tablespoons Chinese fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 red spicy chile if you like it spicy

Mix everything together and mix well.

IMG_3442

6片越南米纸

黄瓜丝适量

胡萝卜丝适量

甜椒丝适量

6片生菜叶

6只全虾

海鲜酱猪肉2/3 杯

粉丝50克

把粉丝放在滚水里煮3-4 分钟, 沥干。

虾在沸水中煮2-3 分钟(取决于虾的大小调整烹饪时间)

海鲜酱猪肉:

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/

拿一片越南米纸, 用冷水冲一冲它, 然后把它放在平坦的桌面上, 放一块生菜在上面, 再放少量粉丝在菜上面, 然后用菜把粉丝包起来。

加少量的胡萝卜, 黄瓜, 甜椒丝与刚刚包好的粉丝在米纸中间。在它旁边放2只虾。

把底下的米纸翻上来盖住蔬菜和虾, 然后同样把右边和左边的米纸也翻过来盖住蔬菜和虾, 然后尽可能紧的卷起它就像我们做春卷一样。记住, 不要 包太多的东西因为米纸很易破。

以同样的方法包猪肉卷(用猪肉代替虾)。

酱汁:

花生酱酱汁

4汤匙花生酱

2汤匙海鲜酱

2茶匙酱油

1颗蒜茸

越南辣酱一些如果你喜欢辣

4汤匙热水或更多, 直至达到您喜欢的浓度

一点碎花生作装饰

把所有的东西混合起来, 拌匀。

IMG_3451

糖醋酱

2汤匙碎胡萝卜

2颗蒜茸

3汤匙糖

1⁄2杯温水

3汤匙鱼露

3汤匙青柠檬汁

2汤匙米醋

1个小红辣椒如果你喜欢辣

把所有的东西混合起来, 拌匀。

 

Pizza/披萨饼

According to my parents this pizza is much better than store bought. My father couldn’t stop telling me how good it was. I started it from scratch, the crust is crispy outside and still a little chewy inside. Simply delicious!!!!

pizza

Ingredients

1 1/2 cups warm water (105-110 degrees)

1 tablespoon active dry yeast

1.5 tablespoon sugar

1 teaspoon salt

1 tablespoon olive oil

3 1/2 cups all-purpose flour

Nonstick cooking spray

Pizza sauce:

8 oz. tomato sauce

1 tablespoon sugar

4 cloves garlic (minced)

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pizza3

pizza2

 

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Instructions

Sauce:

Mix all the pizza sauce ingredients in a small sauce pan cook until bubbling then simmer for 3-5 minutes.

pizza5

pizza4

Pizza:

  1. Add the water, sugar and yeast to a large bowl, mix well then stand for 10 minutes.
  2. In a separated container mix together olive oil, salt, and 1-2 cups flour until combined. Gradually add the rest of flour until dough start to come together. Continue to knead the dough for a few more minutes until it is smoother.
  3. Roll the dough into a ball and coat with cooking spray then either cover with plastic wrap or put inside a tightly covered cooking pan and allow rising until doubled in size, around 1-1.5 hours.
  4. Preheat your oven to 475 F. Take out the dough and knead it for a little bit to let the air out. Divide dough into two equal balls and cover with a towel for 15 minutes.
  5. After 15 minutes, roll the dough ball out on a piece of parchment paper. Transfer pizza dough to your baking sheet. Spread the pizza sauce over the surface, then cheese and any of your favor toppings.
  6. Bake 15 minutes or until the cheese is bubbling.

Chicken Bake:

pizza6

I used the other dough ball to make a chicken bake which was equally delicious.

  1. Use a rolling pin to roll out the dough to a rectangle
  2. Use a knife to cut each side of the rectangle into small strips
  3. Put the cooked chicken strips and cheese in the middle of the rectangle dough, then fold the strips over to cover the stuffing.
  4. Bake 15 minutes.

成分

1 1/2 杯热水 (105-110 华氏度)

1湯匙乾酵母

1.5 湯匙糖

1茶匙鹽

1湯匙橄欖油

3 1/2 杯普通麵粉

烹飪噴霧油

pizza1

比薩醬:

8盎司番茄醬

1湯匙糖

4瓣大蒜 (剁碎)

做法

醬:

混合所有的比薩餅醬配料在一個小鍋里煮到起泡, 然後小火煨3-5 分鐘。

比薩餅:

  1. 將水、糖和酵母加到一個大碗中, 拌勻後静放10分鐘。
  2. 在另一個容器中混合橄欖油、食鹽和1-2 杯麵粉, 搅拌到結合起來。再慢慢地加入剩下的麵粉到麵團不粘手。繼續揉麵團幾分鐘, 直到它变平滑一点。
  3. 把麵團揉成球狀, 用噴霧油噴一点在外面, 然後蓋上塑膠薄膜或放入一個有蓋的鍋內, 等約 1-1. 5 小時後大小会翻一倍。
  4. 將烤箱預熱到475华氏度。拿出面團, 揉一下 讓空氣出來。把麵團分成兩個相等的球, 用湿毛巾蓋上15分鐘。
  5. 15 分鐘後, 把麵團放在一張烤紙上,將麵團擀成长方形后轉移到烘烤板上。把披薩醬涂在擀好的面团上, 然後撒上乳酪和任何你喜欢的配料。
  6. 烘烤15分鐘或直到乳酪起泡。

雞肉烤卷:

我用剩下的麵團做成雞肉烤卷, 同樣好吃。

  1. 使用擀面杖將麵團擀成長方形
  2. 使用小刀將兩側切成小條
  3. 把煎熟的雞肉條和乳酪放在長方形麵團中間, 然後对折小條把餡料蓋上。
  4. 475华氏度烘烤15分鐘。

栗子慕斯蛋糕

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看到一个很厉害的网友最近做了芋头的慕斯蛋糕,很想吃所以就买了栗子做了。我想如果用芋头做一定很香。她的做法在这: http://bbs.wenxuecity.com/cooking/1508576.html

为了方便我稍微改了一些东西,这个方子跟我以前用的一个很相似: https://caiqinchen.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/

一,栗子泥

材料:

  • 栗子肉400克
  • 菜油 30克
  • 椰奶 100克
  • 牛奶 50克

做法:

栗子煮熟挖出栗子肉(也可以买速冻的栗子肉),加入油,牛奶和椰奶在搅拌器里搅拌到细腻无颗粒。

二,栗子戚风蛋糕

材料:(8寸圆型烤模)

1,蛋黄糊材料:

  • 蛋黄 5个
  • 菜油 40克
  • 牛奶 60- 70克,
  • 低筋面粉 70克
  • 栗子泥180克
  • 朗姆酒 15克

2,蛋白霜材料:

  • 蛋白 5个(冷藏)
  • 细砂糖 60克,
  • 玉米淀粉 5克
  • 醋 一小勺,

烘烤温度为低温烘焙,烘焙温度为140°C/285F

制作过程:

  1. 蛋黄糊制作

鸡蛋冷藏取出,蛋白蛋黄分开。

蛋黄加糖,用手动打蛋器稍加打发,加菜油搅拌均匀,加牛奶和酒,加入栗子泥拌匀,

2,最后加低粉(过筛)略加拌匀至光滑细腻无颗粒。静置半小时。调好的面糊较稀,用刮刀挑起可以顺畅垂落成蝴蝶结状。

3,准备模具,把一条厚一些的厨房布用水完全浸湿,拧干,包住模具的四周。打开烤箱设定温度140°C/285F。

4,开始打发蛋白 , 糖和玉米淀粉混合(玉米淀粉有利打发的蛋白稳定)

蛋清放入干净无油的打蛋盆里加入醋,开始打发蛋白。糖和玉米淀粉混合物分三次加入,先高速打发成粗泡,第一次加糖和玉米淀粉,先低速打发到糖融合蛋白再高速打发到比较细腻的程度;第二次加糖和玉米淀粉,再先低速后高速打发蛋白至有软钩出现时;第三次把全部剩下的糖和玉米淀粉倒入,将蛋白打发至硬性发泡,拉起打蛋头蛋白成尖峰状。

4,分三次将蛋白与蛋黄面糊用切拌的手法拌均匀。

5,倒入包围厚厚一层湿布的8寸圆形活底模具,抹平表面。轻磕消去大泡。放预热的烤箱中层,烤50分钟后,表面盖锡纸,再烤40分钟左右,直到用手按压蛋糕表面有弹性,且有沙沙的声音。或用一根竹签插入蛋糕,取出竹签干净没有挂住的蛋糊即可。

6,出炉后带模具倒扣在凉架上,放至凉透再脱模。

三,意式蛋白霜

材料:

  • 蛋白 100克
  • 细砂糖 80克
  • 水 25克

制作过程

1,制作意式蛋白霜:把糖和水放入干净没有杂质的厚底奶锅,小火加热糖浆开始冒大泡泡。离火。

2,把蛋白放入干净无油的打蛋盆里,打发蛋白至“鸟嘴”泡沫状的湿性打发状态。

3,降低打蛋器的速度到中底速,沿着打蛋容器内壁,缓缓倒入高温糖浆到蛋白中,倒入时,糖浆呈细线状流入,糖浆全部倒完后,持续中速打发蛋白硬性发泡,蛋白坚挺直立。

四,栗子椰子慕斯

材料

栗子泥 350克

椰奶 150克

鲜奶油 180克

意式蛋白霜 150克

吉利丁粉 15克 + 冷开水 75克

朗姆酒 25克

制作过程:

1,将吉利丁粉加入冷开水浸泡。使吉利丁吸水膨胀备用。

2,栗子泥加入椰奶拌匀,

3,再加入隔热水融化的吉利丁,混合均匀,过程中如有不易拌匀的情形,稍微隔水加热,

4,加入朗姆酒拌匀,

5,鲜奶油打发至7分发,出现纹路还可以流动的状态。

6,加入完全冷却的意式蛋白霜到4中的芋泥中,切拌均匀。

7,先加入1/4打发好的鲜奶油到6中,用切半和翻拌的手法混合,不要画圆圈。

9,再将剩余的鲜奶油加入,混合均匀后,慕斯馅即完成了。

 

切记要做好蛋糕后才开始做慕斯馅, 因为蛋糕还要时间放凉。慕斯馅做好后很快就凝固了。

然后就可开始组装蛋糕了!(9寸慕斯圈)

1,准备好模具,慕斯圈底部包上锡纸,放在托盘中

2,把冷凉的蛋糕坯横切成3片

3,先放一片蛋糕在慕斯圈底部,挤入一层慕斯馅

5,上面放一片蛋糕坯,轻轻按压一下,重复以上步骤组装第二,三层

5,放入冰箱冷藏4个小时,直到凝固,

蜜桃淋面

蜜桃味橡皮糖 40克

水2/3 杯

将糖和水加热到糖化了

等糖水凉了就可以浇在蛋糕上了

放一些好看的水果在蛋糕上做装饰

放冰箱至少1-2个钟头

慕斯淋面凝固后,用电吹风吹热慕斯圈,取出做好的慕斯。

IMG_2168

 

Chicken With Soy Sauce/豉油鸡

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Half chicken 2.5 pounds

Soy sauce 1/3 cup

Water 1 cup

Cooking wine 1 tbsp

Sugar 1tbsp

Dark soy sauce 2tbsp

Ginger 3 big slices

Scallion 2 pieces

Garlic 3 cloves

Cut the half chicken into 4 big pieces. Blanch them in hot boiling water for 1-2 minutes, drain.

Add the ginger, scallion and garlic on the bottom of a cooking pan, add chicken over them, pour the sauce over the chicken.

Bring the sauce to boil then turn the heat to medium and continue to cook for 15-20 minutes, turn the heat off and leave it with the cover on for another 15 minutes.

 

半鸡 2.5 磅

豉油 1/3 杯

1 杯水

料酒 1 汤匙

糖 1 汤匙

老抽 2 汤匙

姜 3 片

葱 2 根

蒜 3 粒

半只鸡切成 4 大块的。在滚水里焯烫 1-2 分钟。

在一锅底加姜、 葱、 蒜,接着把鸡放上面、倒入 酱汁。

大火把酱汁烧开后转中火继续煮 15-20 分钟,关火,盖着盖焖 15分钟。

 

Chicken With Ginger Sauce/葱姜鸡

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Half chicken 2.5 pounds

Ginger 3 slices

Sauce:

Scallion 40g minced

Ginger 40g minced

Garlic 40g minced

Salt  1.5tsps

Chicken bouillon powder 1.5tsps

Sugar 1tsp

Oil 1/3 cup

Mix all the ingredients for sauce together except oil. (I added a small piece of red pepper for color.)

Heat up oil until it is smoking, pour the oil to the above mixture. While adding the oil use pair of chopstick stirs the mixture.

In a large Chinese wok bring water(enough to cover the chicken) to boil and add the ginger to the water, cook the half chicken in the boil water for 30 seconds then take it out and leave it in the cold ice water for a minute. Put it back to the boiling water and repeat the same process one more time.

Cook the chicken in boiling water for 15 minutes with cover on, and then turn the heat off. Leave the chicken in the hot water with the cover on for 15-20 minutes.

Take the chicken out of water and cut into smaller pieces and serve with the sauce.

Rice

Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.

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半鸡 2.5 磅

姜 3 片

酱汁︰

葱剁碎的40 克,

姜剁碎的 40 克

大蒜剁碎的 40 克

盐 1.5茶勺

鸡粉 1.5茶勺

糖 1 茶匙

油 1/3 杯

将除油以外酱汁里的所有原料都混合在一起。(我添加了一块小小的红椒调颜色)。

油烧热到冒烟,倒到上述的混合物内。添加油时使用筷子搅拌一下。

在一个大锅里加水 (足以盖过鸡) 放鸡在滚水里 30 秒到一分钟,拿出来,放在冰水里一分钟。 再放入滚水里煮30 秒到一分钟,再重复一次以上的过程。

在滚水里盖上盖煮鸡15 分钟,,然后将火关掉。盖着盖子焖15-20 分钟。

鸡取出切成小块,配上酱汁。

米饭:

加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里,加 7 杯刚刚煮鸡的水,加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。

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。

Beef Soup with Barley/牛肉薏仁汤

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I prefer chuck steak for soup because it is not totally lean; I don’t like dry meat. Barley needs more time to cook so I cooked it in pressure cooker first. I could have soaked barley in water the night before to shorten the cooking time but I forgot to do so until I started cooking my soup, so I had to cook it in pressure cooker until it was ready to eat.

Beef chuck steak 1 pound

Medium size potato 1

Medium size carrot ½

Large size yellow onion ½

Celery 2 stalks

Barley ½ cup

1 shallot

Fresh parsley to garnish, optional

Minced garlic 2 cloves

Portobello Mushroom 1

Beef broth 60 oz.

Rosemary 1tbsp

Thyme 1tsp

 

Cut the beef into cubes

Dice all the vegetables

Precook barley in a pressure cooker for 15 minutes

Blanch the beef in boiling water for 2-3 minutes, drain then set aside.

Heat up 2 tbsps. oil in a cooking pan then add onion, garlic and shallot and sauté for 2 minutes

Add the rest vegetables except mushroom and 2 pinches of salt and continue to cook for 4 minutes or until the vegetables are tender

Add broth,beef and herbs to the vegetables and bring the soup to boil, then turn the heat to medium low heat and continue to cook for 35 minutes.

Add the mushroom and cooked barley to the soup and turn the heat to high and continue to cook for 10 minutes.

Add some more salt and black pepper to your taste. Garnish the soup with some parsley.

 

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牛肩胛肉 1 磅

中等大小土豆 1个

中等大小的胡萝卜 ½ 条

黄洋葱 ½ 个

2 根西芹

薏仁半杯

1 个红葱头

新鲜的欧芹来装饰(可不要)

蒜茸 2 瓣

波多贝罗蘑菇 1 个

牛肉汤 60 盎司

迷迭香 1 汤匙

百里香 1 茶匙

 

牛肉切成 小块

所有的蔬菜切成丁

先在高压锅里煮薏仁15 分钟

滚水中焯煮牛肉2-3 分钟,篦干待用。

锅中热2 大勺油加洋葱、 大蒜、 红葱 炒 2 分钟

除了蘑菇以外加其他蔬菜和 一点盐在锅里,继续煮 4 分钟,或直到蔬菜变软

肉汤,牛肉和香草加到蔬菜里煮沸,然后转中小火继续煮 35 分钟。

在汤里加蘑菇和熟薏仁转大火继续煮 10 分钟。

加一些盐和黑胡椒粉。加一些欧芹装饰。

我更喜欢用牛肩胛肉煮汤,因为它不是全瘦的; 我不喜欢肉干干柴柴的。薏仁需要更多的时间来煮,所以我用了高压锅。我其实可以前一天晚上先泡泡,但直到我开始煮汤了才记起来我忘了泡薏仁。