Showing posts with label Lunch and Dinner Time. Show all posts
Showing posts with label Lunch and Dinner Time. Show all posts
How to Make Hasselback Potatoes
To make beautiful Hasselback potatoes, the key is how you can cut those potatoes nicely . A wood spoon will help you. Have a wood spoon under your potatoes, and then cut it evenly. So front part of the potatoes will also be connected, not like when you use two sticks besides each side of potatoes.
A short video will demonstrate the idea!
A short video will demonstrate the idea!Avocado Salad with Wasabi
Avocado and Wasabi are a prefect combination for salad. Both of them have a very unique taste, together they are wonderful. super easy to make, it has become our family's favorite since the very first time I made it. Enjoy this Wasabi Avocado Salad as breakfast, appetizer or just as a snack.
Ingredients:
1 large avocado
1/4 tsp wasabi paste
1 tsp soy sauce
1/2 green onion
1/2 tsp sesame seeds
Steps:
1 dice the avocado. First cut it into half, then remove the seed. Cut the avocado from inside, then use a spoon to scoop out the avocado.
2. Making the paste. Add a little bit soy sauce to the wasabi paste first. Once it is completely mixed, add more soy sauce.
3. Mix the soy sauce paste with the avocado.
4. Garnish with green onions and sesame seeds.
Enjoy!
Ingredients:
1 large avocado
1/4 tsp wasabi paste
1 tsp soy sauce
1/2 green onion
1/2 tsp sesame seeds
Steps:
1 dice the avocado. First cut it into half, then remove the seed. Cut the avocado from inside, then use a spoon to scoop out the avocado.
2. Making the paste. Add a little bit soy sauce to the wasabi paste first. Once it is completely mixed, add more soy sauce.
3. Mix the soy sauce paste with the avocado.
4. Garnish with green onions and sesame seeds.
Enjoy!
Chicken Soup/Stock with Shiitake Mushrooms and Ginger
4 ingredients plus time, the result is amazingly tasty.
Add few vegetables, and it will be a great vegetable soup. Or boil some noodles in it, it is prefect for the cold winter days.
6 servings
one whole free range chicken (remove head, feet and butt)
ginger 1/3 cup sliced
dried shiitake mushroom 1 cup (soaked in water overnight)
salt 2 tea spoon
Step:
1. Clean the chicken, remove head, feet and butt. Also remove the extra fat
2. pour water into multi-cooker half full.
3. Add whole chicken, ginger and shiitake mushroom as well as salt. Then add more water to almost cover the chicken.
4. Set the multi-cooker on slow cook function for 3 hours.
Done, enjoy!
Thanks for watching!
Chicken Stew with Mushrooms Potatoes and Carrots
Here are what I got:
"chicken without sexual life"
"young chicken without sex"
I like to use this chicken, because it is small, and I can add lots of vegetables. Does it really taste better?
(4 servings)
one whole spring chicken
2 large carrots
3 large potatoes
2 cups of fresh shiitake mushrooms
ginger few slices
soy sauce 3 tablespoon
dark soy sauce 2 tablespoon
corn starch 3 table spoon to coat chicken
corn starch 1 tablespoon to thicken the soup
Steps
1. Cut chicken into same size pieces, add salt and pepper, mix. Then add corn starch to coat the chicken.
2. Saute the chicken until golden brown. If your slow cooker has this function, that is wonderful, if not use a regular pan to saute it. Then add into the cooker.
3. Add hot water, ginger, soy sauce, salt, fresh shiitake mushroom potatoes and last, the carrots.
4. Turn the cooker at Stew function, cook it for 1 hour. Do not use slow cook function, otherwise the carrots will be over cooked.
5. After chicken and vegetables are fully cooked. Add dark soy sauce to give it a darker brown color. Also add starch water (1 table spoon corn starch mixed with 1/4 cup of cold water) to thicken the soup.
6. Garnish with green onions.
Thanks for watching!
The Chinese Classic---Beef Noodle Soup
This year is not so cold, we are still enjoy the double digit temperatures in November. This flavorful beef noodle soup will add even more warmth to the best weather.
Ingredients:
How can we miss the soy sauce to cook the prefect Chinese dish. As a matter of fact, two kinds are added to cook the beef: the regular soy sauce and the darker soy sauce to give the beef a nice brown color.
For 6 servings
beef shank about 2-3lb
green onions 2
ginger slice 5
bok-choy a small bunch
thick noodles 1lb
cinnamon stick 1
star anise 2
fennel seeds 1 tsp
clove 4
dried chilli pepper 2
Sichuan pepper corn 1 tbsp
Sichuan chilli bean paste 1.5 tbsp
soy sauce 2 tbsp
dark soy sauce 2 tbsp
salt 1.5 tsp or more
Steps:
Using slow cooking makes this recipe very easy. Here are the few steps for you to cook the perfect beef soup.
1. Add about half pot full cold water into the slow cooker.
2. Add all the ingredients into the slow cooker, except the noodles and bok-choy. We will save the bok-choy for the noodle at the end.
3. Set the slow cooker at slow cook setting for 5 hours. I guess different slow cookers have different temperatures, you may try 3 hours first, then decide if you need additional time make the beef tender. The goal for the soup is that the beef is very tender and soup is full of the beef flavor.
4. After the beef is ready. Use a different pot to boil the noodles. Add water first to bring it boil then add noodles. Let it boil for 3 minutes then add boy-choy. It only takes one minute to cook the boy-choy.
5. Take out the noodles and bok-choy together and add slow cooked beef and soup. Green onions for the garnish.
Done! The only thing left for you is to enjoy!
Here is the video, 3 and a half minutes long.
Thanks for watching!
Ingredients:
How can we miss the soy sauce to cook the prefect Chinese dish. As a matter of fact, two kinds are added to cook the beef: the regular soy sauce and the darker soy sauce to give the beef a nice brown color.
For 6 servings
beef shank about 2-3lb
green onions 2
ginger slice 5
bok-choy a small bunch
thick noodles 1lb
cinnamon stick 1
star anise 2
fennel seeds 1 tsp
clove 4
dried chilli pepper 2
Sichuan pepper corn 1 tbsp
Sichuan chilli bean paste 1.5 tbsp
soy sauce 2 tbsp
dark soy sauce 2 tbsp
salt 1.5 tsp or more
Steps:
Using slow cooking makes this recipe very easy. Here are the few steps for you to cook the perfect beef soup.
1. Add about half pot full cold water into the slow cooker.
2. Add all the ingredients into the slow cooker, except the noodles and bok-choy. We will save the bok-choy for the noodle at the end.
3. Set the slow cooker at slow cook setting for 5 hours. I guess different slow cookers have different temperatures, you may try 3 hours first, then decide if you need additional time make the beef tender. The goal for the soup is that the beef is very tender and soup is full of the beef flavor.
4. After the beef is ready. Use a different pot to boil the noodles. Add water first to bring it boil then add noodles. Let it boil for 3 minutes then add boy-choy. It only takes one minute to cook the boy-choy.
5. Take out the noodles and bok-choy together and add slow cooked beef and soup. Green onions for the garnish.
Done! The only thing left for you is to enjoy!
Here is the video, 3 and a half minutes long.
Thanks for watching!
Hamburger with Homemade Pickles
Ground beef, onions, salt and pepper
Hamburger buns (12-16 buns)
5 cups all purpose flour
1/2 tablespoon yeast
1/4 teaspoon salt
2 tablespoon vegetable oil
2 tablespoon suger
Adjusted amount of water to make a very soft dough
Homemade Pickle
The very first time, in a larger jar, add water, 1/2 tablespoon sugar, salt, and cucumber. Chilli and Sichun Pepper Leave it in a warm place for 3-4 days. The second time and onwards, just add vegetable and salt.
Beef Steak 1415 New Year Eve Dinner
This is the best steak quality bought from store in a long time. It is surprisingly tender and juicy, better than the steak house we used to go.
Raw steaks were purchased from Costco, marinated in Club House Steak Marination for few hours in the room temperature. It was cooked in a cast iron pan at high heat with a thin layer of oil. Cooked medium rare.
Classic Braised Ribbon Fish--with Lots of Step by Step Pictures
It is all about balancing your taste buds. Mainly there are four flavors in this dish, spicy, sour, sweet, and savory. All of these flavors are quite strong, however if there are together in a balance, it creates a prefect dish. It really does not matter it is fish, or chicken or even vegetables.
The cooked fish is in prefect red color, but there is no food color or soy sauce used. The actual red color is coming from the caramelized sugar, which is another classic technique used in Chinese cooking. I learned it from my father.
Ingredients:
2 pieces ribbon fish, cleaned and cut into squares
Big green onions, only use white part
one piece ginger, sliced
5 cloves of garlic
few dry chili pepper
2 tablespoon Chinese dumpling vinegar or balsamic vinegar
2 tablespoon sugar
2 teaspoon salt or to your taste
1 table spoon cooking wine
vegetable cooking oil
1 tablespoon corn starch
Steps:
1. Used a big bowl, marinade fish with cooking wine and salt for 30 minutes.
2. Heat up oil in a non-sticky pan, high heat. Then drop some corn starch onto fish to further prevent stickiness.
3. stir the fish and spread the corn starch evenly.
4. shallow fry the fish with a little bit oil.
5. While fish is in the pan, prepare ginger, garlic and green onions.
6. when both sides of the fish is golden brown, take them from the pan.
7. Use the same pan, high heat, add more oil. While the oil is cold add 1 tablespoon sugar. When the sugar is bubbling and turning light brown color, it is the prefect time, one second late, the dish will become dark brown color instead of prefect red.
8. Add ginger, red pepper and garlic, stir till fragrant.
9. Add fried fish, gently stir till each piece is coated with the carbonized sugar.
10. Add 1 cup boiled water, and vinegar, another tablespoon of sugar, salt. Simmer 5 minutes. Add green onions.Then turn heat on high, let the liquid dry out.
Enjoy!
There are also home made pickles to go with the fish.
I will write a post on how to make pickles later.
