Monday, December 20, 2010

红油熬制

来源: 淡鸟 (文学城)

原文连载: http://web.wenxuecity.com/BBSView.php?SubID=cooking_best&MsgID=6786

In case you cannot find the original article, please see below:

原料:

这个需要选用优质的辣椒面是没错的。看到网上有人讲红油要用几种不同种类的名贵辣椒如四川二金条云南小米椒等,按特定比例混合熬制,这些东西在国内也不一定买得齐,咱们就更不敢奢求了:—)从实际角度出发, 韩国辣椒面是一个不错的选择,优点在于色泽红润自然,辣度适中,又哪里都买得到。

除辣椒外,还用约十余种香料/调料,多是家里平时常用的,大家一般在中国超市里也买得到。下面这张图中,按从左到右,从上到下的次序依次是:

花椒 (1 大勺),丁香(4-6粒,这个味道强烈,不宜多放),桂皮(小指大小2-3块),小茴香(1小勺),白芝麻(1大勺),草果(1-2枚,用刀拍破),八角(又称大料,大茴,3 – 4 颗),紫草(1大勺),辣椒面 (1 Cup),香叶(2 – 4 片),生姜(1块),葱白(数段)。

桂皮没有就算了,千万不能用老美的cinnamon (肉桂) 代替,切记。

熬制:将植物油2.5 Cup(约500克,菜籽油为上选,可用大豆色拉油代替)锅中烧开,放置温凉后下葱白姜块,见到有细小的泡沫从姜葱四周升起时将炉火转至最小,然后下入花椒,丁香,桂皮,小茴,草果,八角,香叶,紫草,辣椒面,搅拌匀,熬制30-40分钟,熬制期间时常搅拌一下,以防糊锅底。30-40 分钟后加入白芝麻继续熬制30-40分钟,关火。将熬好的红油晾至温凉后连油带料倒入一个大的玻璃量杯或其他带嘴的玻璃或瓷质容器中,用保鲜膜封好在冰箱冷藏室内放置24-48小时以使辣椒面的辣味,红色,香料的香气进一步溶解于油中。同时找几个洗干净晾干的带盖玻璃瓶备用。

1-2天后将红油取出,这时你会看到除了香叶,葱段,花椒,八角 和稍许芝麻漂浮于油面外其他调味料都已经和辣椒面一起像淤泥一样牢牢地沉在油低,用筷子拣除浮在上面的香叶,葱段和八角,然后就可以轻松地把红油倒在事先准备好的玻璃瓶中。杯低的“淤泥”弃去不用。

Place to buy purple sweet potato and tropical fruits

For those who like purple sweet potato and tropical fruits such as rambutan, lychee and langan, this is a good place to order.

Free Shipping in US.

http://www.hawaiiveggiefarm.com/

Thursday, December 16, 2010

Maggiona's restaurant~Little Italy

Today it is the third time snowing .... even though it is not that heavy, but still... it is snow!!!

Yesterday we went to Maggiona restaurant for lunch, it was a group treat. I was so full... The weather was awful, cold and windy! It was crowded, hard to get a parking spot.

We have 2 appetizers, 2 salads, 4 entrees and 2 deserts. Sounds good and alot, right??? It is family style, you can eat as much as you want, they will fill it up for you if you do not have enough food. One of the desert was tiramisu, it tasted real good, the cake was soft... i am thinking to make one this weekend since i have the ingredients ready.

Calamari is one of my favourite.. i am craving for it!!! Yeah, i did eat a lot of it. Chicken Picata is new to me, but it tastes good. Beef is not in my list, but the beef that my collegues ordered seemed delicious... well, i am bot beef eater, so i just looked at it! The pasta tasted great as well, i am not sure why, i always found that the pasta that made at the restaurant tastes better than the one i made at home, weird ~~

Salad is not my type as well, i like some of the salad but not all, i personally do not like salad that have cheese on it... i hate cheese, not very much, but certain type of cheese is just too strong for me!

Monday, December 13, 2010

Snowing today...........

I do not feel that good when i knew that it was snowing this morning before i headed to work. But the good side was the snow did not pile up...

Perhaps this year we would have white Christmas.... many people would like this idea, i think... Christmas without snow... seems like we lost something....

Saturday, December 11, 2010

韭菜盒子

材料:

韭菜(chives), 肉末(ground pork),粉丝(tang hun), 面粉(all purpose flour),温水(warm water)

It is very easy to make, just mix the flour and water until it form a soft dough. Let stands for 30 minutues and divide into few portions.

Roll out the divided portions and wrap with mixture of chives, ground pork and tang hun (after marinate).

Pan fry, and enjoy!

Tuesday, December 7, 2010

Char Siu Bao~叉烧包


This is the best looking "baozi" that i made so far, i still fail to make a nice looking, pluffy steam bun. I have to try it again with new recipe.

This time, i made char siu bao. I bake the char siu with the char siu sauce. It turned out great. Remember to marinate the pork stew before you bake it, or else the meat won't taste so good !!

Saturday, December 4, 2010

香酥千层饼/葱油饼

Source: Mitbbs.com
Author: lancy1982

Original link: http://www.mitbbs.com/article_t/Food/31427359.html

I made this 葱油饼 using this recipe before, it tasted real good, (thanks to lancy 1982 for sharing this recipe) a little bit similar to roti canai, but of course roti canai is much more crispy than this. After all, this 葱油饼 contains less oil than roti canai.

In case you could not find the original post, here are the steps.

做法如下:
  1,开水凉水8:2比例调好。之后一点点加入面粉中,用筷子搅面粉,边搅边加水
,直至最后
搅成大面团。 关键点:水的温度,筷子搅面 
  之所以要控制好温度为了保证面柔软,开水的话面太软了。筷子搅也是不希望面太
有劲道。如果换手揉,面劲道太足,饼就显得硬了。




边加水边搅面



搅好的面
  
  2,面醒20分钟,多些时间也没关系。醒好后稍揉下即可。醒面的同时准备好葱花。葱
花切的细些。先切成葱丝再切容易很多。


 3,面板上洒上干面粉,将醒好的面擀至面板大小。抹油,洒盐,葱花。


4,最关键的步骤,一定不要忘。这就是独门秘方,保证千层饼一层层的。洒干面粉。



5,将面饼卷起来,卷的宽些,然后切成一段段的。


  
  6,拿起一段,开口两端朝向手掌,转下即可




  
  7,擀成圆饼大小


  
  8,热锅倒油,放中档,当饼上面呈现如同油浸过的颜色时候就可以翻面了。
一般这个时候可看到饼中间鼓一些。



9,烙至两面金黄色就可以了。一般3到5分钟。



 10,中间层次可非常清晰

Home made Char Siu Yok (叉烧) chinese version

Home made Char Siu Yok...

Source: Mitbbs.com, Author: laoafei

This is the article on how to make home made char Siu Yok (叉烧). For those who can understand chinese, enjoy!

Original link: http://www.mitbbs.com/article/Food/31497219_0.html

In case the article is not available anymore, here are the steps.

1。猪里脊肉(Loin),切成长条块,横断面直径大约是3-5厘米。
2。用酱油,水调开叉烧粉(我用的是LOH牌,超市常见),不要用太多酱油水,以能完
全化开但还有粘稠感为度。可加入酒,糖,八角等香料磨成的粉,各人自己掌握,以能
符合自己的口味要求为准。最后尝一尝味道,咸甜度要以甜为主,而且略感味重。这样
才能腌制出入味的叉烧。
3。将里脊肉条放入上述酱汁腌制,搅拌充分,让腌汁完全挂满肉表面。装入干净的容
器封好,入冰箱冷藏室腌制3天以上。
4。腌好的生叉烧,装平底盘放入预热350F的烤箱烘烤,20分钟以后翻面,再烤20分钟
。这之后用酱油,糖,蜂蜜,蒜粉等调制成烧烤汁,刷在叉烧上,进入烤箱转broil。5
分钟以后,翻面再刷,再烤。再5分钟以后,用蜂蜜再按此步骤刷再至少一个来回,直
到颜色红亮。
5:烤好以后取出让叉烧自然冷却,切块,装盘。

Thursday, December 2, 2010

All time favourite Mash Potato

Traditional thanksgiving dinner always have mash potato, mine as well. I have made a big bowl of mash potato for this year thanksgiving. Also, this is our first thanksgiving dinner since we moved into this house during the summer.

Note: There is a picture of the mash potato under Formal thanksgiving post :-)
Ingredients:
4-5 all purpose potatoes
1/3 cup heavy whipping cream
½ teaspoon salt
1 teaspoon black pepper
1’2 cup slice mushroom

Methods:
Peel the potatoes skin off. In a pan, bring the water to boil. Put in the peeled potatoes and cook until soft. Drain the water and mash the potato with a big spoon. Transfer it to a serving bowl.

In the meantime, heat the heavy whipping cream. Put in the slice mushroom, salt and pepper. When the mushroom is well cooked, transfer it to the mash potato.

Stir the mash potato and the cream until well mixed. Taste and add additional salt or black pepper according to your taste. Top with parsley. Serve warm!

Tips: If you think your mash potato is too watering, you can transfer them to a baking pan and bake for 30 minutes.