Sweet Italian Sausage & Broccoli Rabe ＆ Fresh Pork, Aromatic Shiitake Mushrooms and Bok Choy dumplings 義大利式甜香腸和西蘭花貝拉菜 & 鮮豬肉, 香菇以及青江菜水餃

Nothing can compare the fresh home make dumplings. Specially the aromatic shiitake mushroom, meaty coast grounded pork, and Bok-Choy meet the fresh home make wrappers. I know it takes more labor to do it, but the taste is rewarded. If you are really in rush, use you favorite Italian sausage and broccoli rabe will do the same trick, and it is ok to use the store bought dumpling wrappers, just make sure get the the decent one. I personal like the Northern Chinese style dumpling wrappers, it is hardy with great the texture of al dente.  Mmmmm ..... No words need to describe of these! 

Preparation time: 10minutes to make the dough.  At least 1 hour to rest the dough.
40-60 minutes to wrap the dumplings. * It depends how fast you are ....

Cooking time: 10-15minutes.

Make about little bit more than 4 dozen with 4 Italian sausage with same amont of broccoli rabe.

Ingredients :

Dumpling wraps

1.  31/2 cup of all purpose-flour.

2.  Quarter teaspoon of salt.

3. Cold water.

Filling :

1.  4 large-sized sweet Italian sausages, about less than 2 pounds.

2.  Broccli rabe, same amount of the Italian sausages after you blanch in the salty broil water, then chill it in the ice cold water, then squeeze the water out, diced too. 

3.  1 cup of mixed cheese (any kind of cheese, as long as they will melt)

4.  1tablespoon of grated garlic.

5.  1 tablespoon of fresh grated ginger. 

6.  Salt, black, white pepper for taste.  

7.  1 tablespoon of dry white wine or sake.  

OR, 

1.  11/2 pound of coast grounded lean pork plus 1/2 pound of grounded fatty pork.  

2.  10 fresh aromatic fresh shiitake mushrooms diced.

3.  2 cups Bok Choy blenched in the hot broil salty water, chilled in the ice cold water, squzzd the water out then diced.  

4.  1 tablespoon of grated garlic.

5.  1 tablespoon of grated ginger.

6.  Salt and lots of white peppers for testing.

7.  2 tablespoon of light sesame oil.  

8.  1 tablespoon of sake or dry white wine.  

9.  1 tablespoon of finely ground fennel seed.

Use paddle attachment to blend flour and salt together, then slowly add in the clod water till flour looks crumble.  Switch paddle attachment to hook attachment, keep kneading until the flour become a shiny dough and the mixer is clean too.  Dived to 3 pieces of dough, then cover with lightly wet kitchen paper towel, let it rest at least 30 minutes to 1 hour.  When the dough is resting, it will be very easy to roll. 

* Make the filling during the dough is resting. 

Skinned the Italian sausages,  add in the broccoli rabe, mix cheese, grated garlic, wine, easy with salt and pepper by your personal taste, set aside.

OR

Put the pork, shiitake mushrooms, Bok Choy, garlic, ginger, salt, white paper wine, and light sesame oil, mix well.

Spared the flour on the rolling board and pin to avoid the sticking.  roll the dough out about less than 0.5 cm thickness.  Use a 3 inch width glass, can cut out about 4 dozen more.

I like to use 3/4 inch scoop to pick up the filling to the wrappers, then apply water around half outer rim, press and seal the dough, but make sure leave no air space from the filling out of wrappers, then fold 3 times.  If the weather is dry, cover with damp towel on the dumplings to avoid dry out hard.  Spread some flour on the plate or working sheets, or use nonstick foil papers.  Move to freezer when it is getting harden, remove the dumplings to the zip bag.  Do not forget to excess the air out.  Keeps in the freezer, it will up to 3 month, but cook at the same day is always the best. 

OR

Just use the store bough dumling wrapers will make about 6 dozens with 

the recipe of fresh ground pork with shiitake mushrooms and Bok Choy .....

Cooking dumpling : 

Prepar a large skillet, with at least 2-3 times water then your dumplings.  This way will avoid over crowed and reduced the heat too much during the cooking process.  Otherwise, dumplings will stick or get mush.

Bring water to broil, goes in the dumplings, use a specular attach to the bottom, gently push and stir to avoid the dumplings stick.  Bring to the broil again, then turn heat to medium, keep the boil bubbles going, but not crazy fast or simmer,  continue cooking.  When the dumplings float and popped, then it is done.  This way will perfectly cook for any kind of fresh or fozen dimplings.  There's no need to added more water, trust me!  It's all about, how you handel the heat ! ^_*

Make the dipping sauce during the boil dumplings. 

1.  1/4 cup of soy sauce.

2.  1 tablespoon of red wine vinegar. Any vinegar are fine, but I adore red wine vinegar with pork.

3.  3 strokes of scallion diced.

4.  1 tablespoon of fresh grated ginger.

5.  1 tablespoon of Chinese chilli sauce and it's own chilli oil,  or your favorite chilli sauce with 1 teaspoon of light sesame oil.

6.  1 tablespoon of graduated sugar.

7.  1/8 cup of fresh spicy red chili, seeded and diced.  

8.  1/4 cup of diced cilantro. 

Add 1-2 tablespoons water to adjust the saltiness that you prefer.  * Feel free to adjust all the sauce ingredient for your own taste.

Just in case there is someone in your family who likes fry dumplings.  You can use a little bit oil to pan fry these, after you broiled, till those dumplings are golden brown and crisp.   Another way to satisfy you taste buds.

沒有什麼比家裡包的新鮮的水餃更好的.  特別是香氣十足的香菇和肉味夠勁的豬絞肉, 以及青江菜搭上新鮮的手工麵皮.  我知道這很花時間, 但是這樣的口味絕對值得.  如果你真的趕時間的話, 可以用義大利香腸和西蘭花貝拉菜代替, 也一樣不錯! 使用商店裡面賣的水餃皮也很OK, 但還是要買到不錯的, 我個人喜歡的北方口味的水餃皮, 有一定的厚度, 而且煮熟以後很有咬勁.  嗯 ....... 不需要任何字來形容這些餃子有多好吃! 

準備時間：揉麵團10 分鐘, 醒麵至少1小時, 包餃子40-60分鐘. * 取決於你的速度有多快 ......

烹煮時間：10-15 分鐘.

可做大約4 打餃子, 如果你用的餡料是義大利香腸和西蘭花貝拉菜.

材料：

餃子皮

1.  31/2 杯的中筋麵粉.

2.  1/4 茶匙的鹽.

3.  冷水.

內餡:  

1.  4 條大尺寸的義大利香腸, 大概少於兩磅.

2.  和義大利香腸同等量的西蘭花貝拉菜.  使用加鹽的滾水川燙, 取出之後浸泡在冰水裡, 然後擰乾水份, 切末.

3.  1 杯的起司.  ( 只要是可以的融化的都行 )

4.  1大湯匙的蒜泥.

5.  1大湯匙的薑末.

6.  鹽和黑, 白胡椒適合你自己的味道.

7.  一大湯匙的清酒或者是白酒. 

或者是:

1.  11/2 磅的粗豬絞瘦肉, 加上半磅的肥豬絞肉.

2.  10 朵新鮮香菇切細丁.

3.  青江菜川燙鹽水後, 浸泡冰水, 擰乾並且切細末.

4.  1 大匙的蒜泥.

5.  1 大匙的薑末.

6.  塩和許多白胡椒, 依個人喜好.

7.  兩大湯匙的香油.

8.  一大湯匙清酒或白酒.

使用攪拌器的平板器先將麵粉和鹽攪拌均勻, 慢慢的加入冷水, 使其麵粉慢慢的結小塊狀.  然後換成勾子狀的攪拌器, 繼續和麵直到麵粉成為光滑的麵團, 而且攪拌器底部也很乾淨為止.   分成三個等份然後蓋上微溼的乾淨抹布.  靜置醒麵至少三十分鐘至一個小時.  當醒麵團有足夠的時間, 就會很容易桿開.

* 再進行醒麵團的過程當中就可以開始準備肉餡.

將於義大利香腸去掉腸衣, 西蘭花貝拉菜,  拌入起司, 蒜,薑,酒,以及鹽巴 ,和胡椒.  靜置一旁.  

或是,

放入豬絞肉, 新鮮香菇, 青江菜, 蒜, 薑, 鹽巴, 白胡椒, 酒, 小茴香和香油拌勻.  

撒上麵粉在你要桿麵的桌面上預防沾黏.  將一份麵糰完全桿平低於零點五公分厚度.  使用三吋寬的玻璃杯可以印出大約4 打再多一點的水餃皮.

我喜歡用3/4 吋的挖冰淇淋器來包餡入水餡皮, 塗上水在水餃皮內側的半邊, 使其黏合.  然後打摺3次.  如果天氣很乾燥的話蓋上微溼的乾淨抹布, 避免硬化.  撒上一些麵粉在盤子中還有工作台上, 或是使用不沾黏的錫箔紙.  移至冷凍庫裡, 等餃子變硬, 就可以收藏到封口袋裡頭, 別忘了將多餘的空氣擠出.  在冷凍的保存之下可以超過三個月, 不過當天現包現煮的總是最棒的！  

或是,

使用商店裡面購買的水餃皮, 如果配上新鮮豬肉和香菇以及青江菜的材料, 可以包上大約6 打的水餃.

煮水餃：

* 準備一只大鍋, 至少要能夠裝水2到3倍的水餃量.  這樣才能避免水餃過度擁擠, 而溫度降得太快, 而導致水餃沾黏, 或者是糊掉, 在烹煮的過程當中.

將水煮開, 放入餃子, 然後用飯匙接觸鍋底輕輕推動攪拌, 避免沾黏.  再次煮開, 調至中火, 滾水的泡沫不會太快太大, 也你不會太慢太小.  繼續烹煮至水餃浮起, 餃子本身也鼓起來, 就是熟了! 這樣的方式你可以完全的應用在不管是煮新鮮的水餃還是冷凍的水餃上.  相信我! 你根本不用對水.  這完全是看你怎樣控制火候！

煮水餡的過程當中就可以做沾醬,

1.  1/4 杯的醬油.

2.  1 大匙的紅酒醋.  任何醋都可以, 但是我特別喜歡紅酒醋和豬肉在一起的味道.

3.  3 根葱切末.  

4.  1/4 杯切碎的香菜.

5.  1 大匙的薑末.

5.  一大湯匙的辣椒和本身的辣椒油, 或是你自己喜歡的辣椒醬加上1 小匙的香油.  

6.  1 大匙的細砂糖.

7.  1/8 杯去仔的紅辣椒切末. 

將所有的材料放入碗中, 對入1-2 大匙的水, 調整你自己喜好的鹹度.  從沾醬的材料裡面, 隨性調整自己的口味.

順便告知, 如果你家裡有人喜歡吃煎餃的話, 可以用一點油將水煮過的餃子煎至金黃酥脆, 又是另一種不同口感的滿足！

How to choose a Gas Grill ??? 如何選擇瓦斯烤爐???

Spring is best season for grilling, and hang out with family and friend.  But, if you are thinking about to get a new gas grill could be tricky.  A couple years ago, I did google first to check all the reviews, then I ask my friends what they think about their favorite gas grill.  Most of answer that I get is " Go get Weber " .  That beast sure has good review because it is builded by the stainless steel which is great for the weather resistance, but the price is not too pretty for me, and that's not the only thing that I am looking for.  

I think a nice grill should be including : 

1.  All the burners should be close to each other, so it will provide the even heat.

2.  Cast iron rack, it holds the heat so well and give the food a beautiful grill mark.

3.  Extrat high heat side burner always good for making something else.

4.  A simple thermometer usually help.

5.  Nice cover is the " must " for weather protection.

I also laid down a piece of foil paper right underneath the burner to catch the grease and give the grill longer life.

It works like a charm, and the price makes me happy! 

These are the points of view from my cook experiences.  I hope it will be helpful when you shop! 

Have a nice Memorial Day !!! ^_*

春天是烤肉的最佳時節, 和家人朋友一起相聚! 但是如果您想要買台瓦斯爐用的烤爐是有點傷腦筋.  前些年我上Google網站查詢所有的售後問卷報告, 也問了一些我的朋友, 給予建議哪種烤爐是最好的.  他們全部指向Weber 這個品牌.  當然囉! 這隻猛獸是使用不鏽鋼建造的, 可以抵擋所有的風吹日曬, 但是價錢並不漂亮, 而且我要的不只這些.

我覺得一枱好的烤爐應該要具有以下這些條件 :

1.  爐頭之間的距離應該要很靠近, 才能夠提供均勻的火候.

2.  鑄䥫式的網架具熱非常好, 可讓食物留下漂亮的烤肉紋理.

3.  另外一旁添加的高溫爐頭, 可以讓你烹調其他的東西.

4.  簡單的溫度計總是幫的上忙!

5.  蓋套是一定要有的, 這樣才能避免氣候的損壞.

我還鋪了一張錫箔紙在爐頭的正下方, 接住所有滴下的油脂, 使烤爐的壽命延長.

再好用不過了! 而且價錢讓我很開心! 

這些觀點是從我烹煮當中所得的經驗, 希望當你在採買烤爐時, 能夠有所受用.

軍人節快樂 !!! ^_*

Hot Sweet Sour Soup

Chinese cooking technique likes to make things look more in volume.  3 pork chops and some different thin sliced vegetable enough to make a big pot of soup, and sever with noodle,  it will be good enough to feed the whole family members.  Especially, when you thicken up the soup with tapioca flour water mixture.  All the ingredients are so well binding together, so it will look even more abundant.  

My kids love to order this dish when we go to Chinese restaurant, but they are always fishing the meat and tofu, plus it is usually too spicy for them, so they will drink lots of water to cool it down.  Then, they will be too full for the entree.  

By making this dish is basically just dump everything in one pot, but you do need to spend sometime to practice your chopping skill.  You can even add in whatever vegetable you have in hand, by color, textures.   Just enjoy to be creative ! 

  

Preparation time:  

1.  Pork broth cooked 30 minutes at least. 

* I ways make this ahead and storage in freezer. 

2.  10-15 minutes for chopping all the ingredients.

Cooking time : 15 minutes to make the soup.  

Serve: 6 people.

Ingredients:

1.  3 boneless Pork chops cut against the grain, and thin sliced .

2.  1 cup carrots thin sliced.

3.  1 cup dry mushroom, soak in the hot water till soft, then thin sliced, squeezed  the water out, but remain the juice.

4.  1 cup bamboo shoot from can , blanch in the hot water for 5 minutes, then rinse under the cold water, drained.

5.  1 cup dry fungus, soak in the hot water till it all opened, discard the water, then thin sliced.

6.  1 cup of tofu thin sliced.

7.  2 scallion, white part cut into 2 inch length for saute.  Green part diced for finish.

* All the vegetable ingredients are measure after chopped, but it doesn't need to be exactly 

8.  1 pound of Pork back born to make 6 cups pork broth.

9.  4 tablespoons tapioca or sweet potato flour mix with 4 tablespoon of cold water as thicken ingredient.  Maybe more as you needed....

10.  2 tablespoons more tapioca or sweet potato flours for the marinate pork.

Flavors for pork marinate:

1.  3 tablespoon soy sauce.  

2.  3 tablespoon Sake. 

3.  A pinch of salt and some white pepper.

Flavor for the soup: 

1.  4 tablespoons soy sauce.

2.  1 tablespoon rice vinegar.

3.  1 tablespoon sugar.

4.  2 start anise.

5.  1 red chili.

6.   Salt & white pepper.

7.  3 tablespoon or more balsamic vinegar or black vinegar.  

Pork broth : 

Simply add the pork back born and cold water together, bring to the boil with high heat, skin out the residue, keep on medium high heat till meat are almost falling from the bones. The longer it cook the rich broth you will get.  Take out the pork born with drainer. Stock can be stored in the freezer up to 3 week.  

Enjoy the meat with a touch of good soy sauce.  Simply finger liking good ....

Hot sweet sour soup :

Marinate the pork with soy sauce, Sake, a touch of salt and fairly with white pepper.  Massage well till the meat absorb all the liquid.  Set aside about 15 minutes at least, or keep in the refrigerator longer. 

Heat up the pan with high heat, add in cold oil and white part of scallion and mushroom, sauté till the fragrance come out.  Add in soy sauce to infuse the aromatic, then keep adding in the rest of ingredients, bamboo shoot, fungus, carrots, tofu, pork broth too.  Follow in rice vinegar, chili, start anise, sugar, salt, and lots of white peppers.  Bring it to boil.

Than, slowly add in the tapioca with water mixture on one hand.  stir gently with serving tablespoon attach the bottom of pan with the other hand.  Keep the heat medium high at this time. Soup will be getting thicker.  If it is not reach the thickness that you are looking for, just make more tapioca water mixture then add in more.  

* By slowly add in tapioca water mixture is very important to make the smooth soup.  Soup will take a few seconds to thicken because of heat.  Don't rush it!

Add 2 tablespoon tapioca flours with pork, mix well, then separate the meat by hand, spare and slowly add in the sticky soup.  Keep low heat, pork will be cooked no time, but silky tender. 

* Stick soup is crazy hot, please be careful and don't get burn. 

Kill the heat, drizzle balsamic vinegar and more white pepper by your taste.  Top with green part of diced scallion.  

* Cilantro is good too, if you have some! 

Serve with plain flat fresh noodle will pick up all the flavors from the soup.  

中式的烹飪技巧喜愛把少許的材料變得看起來豐富.  三塊豬里脊肉, 加上一些切絲的蔬菜, 就可以煮一鍋湯, 足夠餵寶一家人了.  特別是用太白粉勾芡, 所有的材料呈現一致, 所以看起來更加的豐盛.

我的小孩們去中國餐館時喜歡點這湯, 但是他們每次都再湯裡挑肉和豆腐吃.  加上經常太辣, 他們會灌很多水來降低辣味.  主菜還沒吃就飽了.

做這道菜基本上就是把所有的東西都丟入同一鍋裡, 不過你倒是需要花點時間在刀功上面.   你也可以隨意加入你手邊有的蔬菜, 從顏色或是口感的選擇.  好好的享用你的創造力！

準備時間:

豬高湯至少煮三十分鐘, 我總是提前把它做好放在冷凍裡面.

10-15分鐘切好所有食材.

15分鐘做羹湯.

材料:

1. 三塊豬肉大里肌肉排逆紋切絲.

2.  一杯切細絲的紅蘿蔔.

3.  一杯香菇, 泡熱水使其軟之, 擠出水分,切細絲, 留下香菇汁待用.

4.  1 杯罐裝的荀絲, 用沸水煮5分鐘, 然後用冷水沖洗瀝乾.  這是用來去除酸苦味的步驟.

5.  1 杯切細絲的黑木耳, 熱水先浸泡, 等木耳全開了, 去除浸泡的水, 再切細絲.

6.  1 杯切絲的豆腐.

7.  2 根葱, 葱白切斷用來炒, 葱綠切末在最後用.

8.  一磅或更多的豬背骨頭做6 杯高湯用.  

9.  4 大匙的太白粉或蕃薯粉混合4大匙的冷水做勾芡用.  也許需要更多 ....

10.  再加上2大匙的太白粉或蕃薯粉入醃製的豬肉.

豬肉的醃製的調味料 :

1.  3 大湯匙的醬油.

2.  3 大湯匙的清酒.

3.  一點鹽和許多的白胡椒.

羹湯的調味料 :

1.  4 大湯匙的醬油.

2.  1 大湯匙的白醋.

3.  1 大湯匙的糖.

4.  2 顆八角.

5.  1 棵紅辣椒.

6.  塩和白胡椒.

7.  3 大湯匙的黑醋.

豬高湯 :

簡單地用豬骨頭加冷水用大火一起煮沸, 撈去殘留物, 改用中大火煮至骨頭上面的肉都快掉落.  煮的越久湯頭就越濃郁.  使用濾杓取出骨頭, 將高湯分別儲存在冷凍裡, 可保存三個禮拜以上.

剩下的肉沾點好醬油吃, 簡單的吮指回味無窮 ....

酸辣湯的做法:

將豬肉絲用醬油, 清酒, 還有一點的鹽, 以及許多的白胡椒醃製.  稍微按摩使肉絲吸收所有的液體.  靜置15分鐘或是入冷藏更久的時間.

鍋用大火加熱, 入冷油以及蔥白和香菇, 炒至香味出來.  加入醬油提升香氣, 並且加入剩下所有的食材, 荀絲, 木耳, 紅蘿蔔,豆腐, 香菇汁, 豬高湯.  隨後加入白醋, 辣椒, 八角, 糖, 鹽和許多白胡椒.  煮沸.

然後一手慢慢的加入太白粉水, 另外一隻使用大湯匙貼住鍋子底部輕輕攪拌.  這時候保持中高溫的火候.  湯會逐漸變濃稠.  如果沒有達到你要的濃稠度, 可以再加入更多的太白粉水.

* 慢慢的加入太白粉水很重要, 湯才能變得順滑.  湯頭開始變濃時需要幾秒鐘的時間, 別急！

加入兩大湯匙的太白粉入豬肉裡, 攪拌均勻, 然後用手將肉分開, 並且放到焿湯裡.  使用小火, 豬肉很快就熟了, 而且還很軟嫩滑溜.

*  肉羹溫度很高, 請小心別燙傷了! 

熄火, 淋上黑醋或是更多的白胡椒, 隨個人喜好.  撒上蔥花.

* 香菜也不錯, 如果有的話!

和平板的白麵條一起使用, 可以帶起湯中所有的風味入口.

French Crepes with Strawberry Banana Cocoa Almond Spread ( Nutella)

This French Crepes are so easy to make, but so lovely to eat.  I infuse the lemon zest and Disaronno in the batter which really makes it more delicate to enjoy, add in the crumbly toasted almond to different layer textures.  I think it is not just a classy French dishes, but very luscious to eat too ! 

This is perfect dish for man to surprise their ladies, or make it with your kids for Mother's Day.  I promise your girl will be moved .... ^_*

Preparation time: 5 minutes.

Cooking time: 10 minutes.

Make: 12 Crepes with 3/4 measuring cup. 

Ingredients:

French crepes :

1.  1cup all- purpose flour.

2.  1 teaspoon sugar.

3.  A pinch of salt.

4.  2 cup of milk or soy, almond milk are fine too.

5.  2 tablespoon melted butter.  More butter to wipe the pan.

6.  1 lemon zest.

7.  1 tablespoon of Disaronno or almond extrat.   Vanilla is good too ! 

Fillings: 

1.  Strawberry sliced.

2.  Banana sliced.

3.  Toast Almond crunbled.

4.  Cocoa almond spread or Nutella.

5.  Chocolate syrus. 

The easy way to make a crepe is .... Put all the crepes ingredients in the blender.  Then, let it sit at least 15-30minuts.  

* By using the blend you will get the smooth mixture , but you need to let the gulten relax, so the crepes will be soft and nice, otherwise they will be hard and crunch.  That won't be what we are looking for ! 

You will need a 10 inches non-stick pan.  

Heat up the pan with medium heat, lightly brush with butter then wipe it out with kitchen papers towels.  Use 1/3 measuring cup to add the batter in the center of the pan, then swirl the batter till cover all over the pan.  When the edge is starting to dry, tiny bobbles show in the center.  It is ready to filip ! A couple second for other side.   Easier than a pie.

* I put the chopstick between layers of Crepes to cool it down, and avoid to stick together.  Then, take a turn, flip them to let the hot air exist out.  When the Crepes is cool, layer it with plastic wrapper between.  Storge in freezer and zip bag.  Easy heat up in the microwave or pan with no time.  

Fliing in the cocoa almond spread, strawberry, banana and crumble toasted almond.  How you want to wrap it.  It is all about your decision.  

材料： 

法式薄餅

1. 1杯中筋麵粉.

2. 1 小匙細砂糖.

3. 1 小撮塩.

4.  2 杯牛奶, 豆漿, 或杏仁牛奶皆可. 

5.  2 大匙溶化的奶油.

6.  1個檸檬皮刨成細末.

7.   I大匙杏仁甜酒, 香草精也很佳.

內餡,

1.  草莓切片.

2.  香蕉切片.

3.  烤過的杏仁弄碎.

4.  杏仁巧克力醬或是榛果巧克力醬.

5.  巧克力醬.

最簡單的方式做這法式薄餅的方法就是把所有薄餅的材料全部放入果汁機攪拌.

然後讓它靜置10-15 分鐘.  果汁機的攪拌呈現順滑的口感, 但是你得令麵粉的筋性鬆弛.  那麼薄餅才會軟嫩, 否則會呈現又硬且脆的薄皮, 那不是我們期許的.

你將會需要10吋的不沾鍋, 使用中火加熱, 然後淡淡的抹上奶油, 接著用廚房餐巾紙除去多餘的成份.  使用1/3 的量杯, 加入麵糊入鍋中的中心, 然後順勢旋轉蓋住整個鍋面.  當外環開始乾了, 小氣泡開始出現在中央部分, 就可以翻面了.  另外一面只需幾秒的時間, 比做派還簡單! 

我放置筷子在於薄餅之間, 另其冷卻. 然後不同方向的翻動另熱氣蒸發.  當所有的捲餅冷卻後, 用膠模隔開放置於封囗袋.  儲存於冷凍, 取用時, 使用微波爐或入鍋根加熱, 根本不需要多少時間.

放入巧克力杏仁醬, 草莓, 香蕉, 和烤過的碎杏仁.  然後要怎麼捲它就由你決定了！

Peanut milk

Taiwanese energy drink, that is how I introduce this peanut milk to my American friends.  No dairy, gulten- free, good resource of protein, perfect for vegan.  In fact, this is one of  typical drinks for breakfast in Taiwan.  I guess, Taiwanes ancestors already thought about nutrition effect, great job ! ^_^

Preparation time : Soak rice with water overnight.

Cooking time: 30 minuts.

Make: 12 cups.

Ingredients: 

1.  11/3 cup peanuts.

2.  2/3 cup short or medium grain white rice.

3.  12 cup water.

4.  21/2 cup sugar. 

Soak rice with water overnight, Check the raw rice, If you bite into it, it will crumble that will be the good consistency.

Set the rack in the center of oven, reheat oven 350 F, laid peanuts on the baking sheet on layer only.  Toast peanut to dark brown about 15 minuts more.  It is very important to be careful at the last couple minutes to avoid burning.

Place rice, peanuts in the blender, gradually add just enough water to blend.   This way peanut and rice will blend very smoothy.

Add 12 cup ( 16 oz ) water in the large pot, then add in the peanuts and rice mixture, trun hight heat, use egg beater keep whisking from the bottom.  At this moment, Do Not Walk Away !!! Milk will get thicker as it reach to boil, when it start foaming, turn low heat, add suger very carfully, because peanut milk will be extramy hot.  

Serve it hot, or keep in the refregirator cold, it will be your own choices.  It  definitely will makes you feel good and 

happy / ***

*  You can always adjust the water for for thickness, and sugar level for you own sweet taste....

台灣人的補充體力飲料, 我的這樣將花生米漿介紹給我美國朋友的.  不含乳製品, 沒有麬質, 豐富的蛋白質, 最適合全素者.  事實上它是台灣典型的早餐飲料.  我想,台灣的祖先, 早就想到它的營養價值了, 真棒!

準備時間: 浸泡米需隔夜.

烹調時間: 30分鐘.

份量: 12杯.

材料：

1.  11/3 杯, 或是2 杯煮飯的量米杯的花生.

2.  2/3 杯, 或是1杯煮飯的量米杯.

3.  12 杯水.

4.  21/2 杯糖.

白米浸泡水過夜.  確認米粒, 如果你一咬它就碎了, 那就是對的狀態.

把烤架移置烤箱中間, 預熱烤箱 175C.  花生鋪平在烤盤上, 烘烤至深棕色.  最後的幾分鐘很重要, 要避免燒焦.

置入米和花生入果汁機, 逐漸地加入足夠的水攪拌.  這方法就可以攪出綿密的口感.

放入12杯的水入大鍋, 然後加入米和花生的混合液.  開大火, 用攪拌器從底部攪勻,  這時候千萬不要走開, 花生米漿會開始變濃郁, 隨著沸騰點時.  當開始起泡末時, 關小火, 小心加入糖, 因為這時候米漿是非常的燙.

喝熱的, 或是是把它保存在冷藏冰箱裡, 隨你自己選擇.  它絕對會令你你感到舒服和開心 / ***

*  你可以調整水決定米漿的濃度, 或者是依你各人喜好的甜度調整糖.

Steam spare pork ribs with black bean 豆鼓蒸排骨

As I stay longer in American.  I learn the similarly to cook in any cultures.  For example, Italian use tomato sauce, but if you switch to soy sauce it will be Chinese. Most of the time, meat and vegetable are the same categories.   The only differentce are spices.  It is also including some fermented product or preservatives too.  Chinese would use salty fermented black bean in this dish , but Italian might use capers instead.

It's all about the balence between, sour, salty, spicy and bitter, and sweet always smooth it out the flavors.  

This cooking technique it also switch oven bake to steam.  The truth is, you don't even really need a steamer .  A easy dish like this, but carry a big flavor, which cook ribs in one hour, you should experience it, and you will be amazed !

Preparation time: 10-15 minutes.

Cooking time: 1 hour.

Serve 5-6 people.

Ingredients: 

1.  4 pound of spare pork ribs cut it it into bite size.  * You can ask butcher's help.

2.  3 tablespoons fermented black beans rinsed and drain.

3.  5 cloves garlic minsed. 

4.  Half sweet red bell pepper seeded and diced.  Half for sauté , other half add in the end.

5.  3 scallion diced, separate the white and green part. 

6.  Asparagus if you desire as a side dish.

Flavors:

1.  3 tablespoon fish sauce.

2.  1 tablespoon soy sauce.

3.  3 tablespoon Sake.

4.  1 tablespoon sugar.

5.  2 tablespoon vegetable oil. 

6.  3 tablespoon corn starch.

7.  White pepper and Cayanne pepper by taste.

Bring the water to boil, blanch the ribs till the color change, then drain it.  

While the water is boil, have another large skillet or sauté pan ready.  Add vegetable oil, minsed garlic, black bean, white part of scallion, and half red peppers.  Turn on the heat to medium, sauté till fragran, then keep adding fish , soy sauce, Sake, and suger, stir well then turn the heat off.

Bring the ribs directly from the blanch to the sauce pan.  Mix well, then sprinkles the corn starch evenly, mix again ! Put ribs on the baking dish or heatproof plate.

Use a steamer OR,

Use the large pan, add water at the bottom, then place the rack or small plate, to let this dish keep away from the water, side should be leaved some space to let the steam come up.  Bring it to the boil with hight heat, then turn heat to medium low, place the rib in the center, cover with lid.  If you don't have lid, you can use foil to seal the pan, but please be careful !!!!!!

Steam for 1 hour.  If the water from the bottom everperate, add in more. Test with a chopstick when it is easy to go through, which means it is cooked.  Take it out excess oil . Mix well from the bottom to the top.  

Remove it to another hot plate or serve it with the same baking dish, sprinkle the sweet red peppers and green part of scarllian.  

Arrange with some steam asparagus with excess oil and little bit salt. Ribs will be so tender and savor, pair with rice or noodle.  It's a hardy dish that you couldn't stop....

*  Do not throw away the excess oil and  sauce, it's perfect for dipping in a pices of bread too ! 

在美國待了數些年後, 慢慢地學會許多同不同的文化在烹調上都有相同點.  例如, 義大利用蕃茄當醬汁, 但如果你把它換成醬油變成了中國菜.  大部分的時候, 肉和蔬菜都是同一些種類, 唯一不同的是香料.  這些還包括許多發酵和醃製的東西.  中式會用鹹豆豉來做這道菜, 義大利可能就會用驢蹄草代替.  

烹調的技術也從火烤轉為水蒸.  事實上你並不需要蒸籠, 這是一道題簡單, 味道又豐富的菜, 將排骨可以在一個小時裡煮好, 你應試試看, 並且會感到驚喜! 

準備時間: 10- 15分鐘.

烹煮時間：1 小時.

享用人數: 5-6 人.

材料: 

1.  約二公斤的排骨切成小塊狀.  * 可請豬肉店老闆代勞.

2.  3 大匙的豆豉洗淨瀝乾.

3.  5 顆蒜粒切末.

4.  半顆甜紅椒去仔切丁.  一半入炒, 另一半留至最後加入.

5.  3 根蔥切丁, 分開䓤白和葱綠.

6.  縁蘆筍如果你喜歡它, 當配菜的話.

調味料:

1.  3 大匙魚露.

2.  1 大匙醬油.

3.  3 大匙清洒.

4.  1 大匙糖.

5.  2 大匙沙拉油.

6.  3 大匙玉米粉.  

7.  白楜椒和紅辣椒粉隨意.

煮沸水, 川燙排骨至變色然後撈出瀝乾.

煮水的同時, 另起一大鍋子, 放入油, 蒜末, 豆豉, 荵白, 和一半的甜紅椒, 開中火炒至香氣十足, 然後加入魚露, 醬油清酒糖, 拌勻後熄火.

將剛燙過的排骨直接入醬汁, 均勻地灑上玉米粉再次拌勻.  將排骨移置耐熱的烤盤或器皿.

使用蒸籠, 或是

使用大鍋子, 底部加水墊入網架或小盤使菜盤不會接觸到底部的水.  鍋邊需留空隙讓水蒸氣上升.  大火把水煮沸然後調整至中小火, 放入排骨, 蓋上鍋蓋, 如果你沒有蓋子的話, 可以用鎴泊紙蓋上, 但是請小心! 

約蒸一個小時, 如果底部的水變少了, 可以再加入.  若是用筷子可以輕易插入, 表示已經煮好了.  取出盤, 瀝出多餘的油, 然後從底部向上拌勻.

可換至另一個熱過的盤或是原有的蒸盤.  灑上甜紅椒和蔥綠. 

擺上蒸過的緑蘆筍, 淋上一點點多出來的油, 和少許的塩當配菜.  排骨應該相當的軟嫩, 和下飯, 配上白飯和麵條, 另人欲罷不能 ....

*  可別丟棄多餘的油, 還有剩下的醤汁.  就用它們來沾著麵包吃也很棒! 

To be a great warrior in our own life

It's years of 2014, snow storm has been hit Jersy very hard, and my husband is in China for business trip.  I never shovel this much of snow in my life.  I can't even remember how many times, I have snow storms in two months, all I can remember is each one snow storm takes me at least two hours to clean the drive way, and side walk.  I get sweat like a fish.  My wrists feel like both of joints already misplaces, then my sholder feel the pain at next day.  The real worse part is, I miss my husband terribly !

Is there better choice that I have ?  No, my hubby needs to bring home bacons, and I got 3 kids to feed ....

This is what I know, life is not always bring us candy.  Sometimes we may get  lemons, then we have to make lemonade by add in some water and sweetener to make juice, so it will be easy to swallow.  Sometimes, we might recive the salty ham, we have to work harder and sweat more to make the feast to put on our dinning table.  There's bitters could  jump in our life without our permission too.  We just have to pair with our favorite wine, and juice to make a great cocktail, then cheer up.  These are real life, and it is happening every single day !

I also know, complain will not help, feel sorry about myself will take me no where.  That's why I choose to be a warrior.  I would try to conquer any mission impossible, and I know, this pain will make me stronger and mature to see things in different angles.  I know, I might lost the control in the battle, but I will learn to cherish more what I have.  I know, I might get things more challenge in the future, but I am not afraid, and I am not worry either !

I will keep moving on my life as a great warrior, doing the hard work, bring home the victory, and share my best reward with my partner and my little soldiers ! ~

2014年, 暴風雪侵襲紐澤西相當沈重.  我老公到大陸出差, 我這一輩子還沒鏟過這麼多的雪.  我已經不記得這一兩個月來下多少次雪了, 只記得每次都將近花兩個小時把車庫前, 還有走道鏟乾淨.  我全身濕透的像一尾魚.  兩手腕像是脫臼了似, 接下來的隔日, 是肩膀疼痛.  更慘的是, 我非常想念我老公!

我有更好的選擇嗎? 沒有! 老公需要賺錢養家, 我有三個小孩等著要餵....

這是我所知道的, 人生中不會永遠只帶給給我們甜頭.  有些時候我們得到的是檸檬, 你就得把它做成檸檬汁, 加上水和糖漿, 才能輕易入口.  有時候我們得到的是鹹火腿, 我們就得做的更辛苦且流汗, 才能在餐桌上擺滿嚮宴.  有時候苦艾酒沒經過我們的批準, 就進入我們的生活.  所以我們只能配上喜歡的酒, 加入果汁變成一杯調酒, 然後乾杯 ! 這就是真實的人生, 而且每一天都在進行著 !

我也知道埋怨幫不上忙, 自怨自艾也改變不了什麼.  這也是為什麼, 我選擇當一位戰士.  我會試著去戰勝那一些不可能的任務.  我同時瞭解, 這份苦痛會讓我更堅強, 更成熟的用許多不同的角度去看待其它的事.  我知道我也有可能會在戰場中失去掌控, 所以我更加學會去珍惜我所擁有的.  我知道往後可能會有更多的挑戰, 但是我不害怕, 而且也不擔心!

我會像勇敢的戰士一樣, 繼續前進未來的日子, 辛苦的工作, 帶來勝利, 和我的伴侶以及我的小儸儸分享我的戰勵品.

Do daddy & mommy some favors before you fall in love ...

Dearest kids, 

There is nothing wrong when it comes to " Love " .....

One day, You will meet someone who will bring you the butterfry's feeling, make your heart pump so fast, take your breath away, say nonsense things, smile and cry  without self control ......

Before you Fall in love, I want you guys do daddy and mommy some favors.

1.  Please make sure that person feel the same way as you do.

2.  If you know you will hurt lots people before you fall in love.  There're must something wrong.  Please try to understand what you really looking for !

3.  People who has money does matter, looks definitely attractive, background are effective .... But, You need to trust your heart, intead of use too much of you brain.

4.  Manerge your love with all your heart. Do not say goodbye too easy ! Truth love takes a little excitement to start, but lots of believe to build up relationship.  It also take some trust, compromise to create a great marriage.

5.  Never ever give a chance to let anybody hurt you physically. 

6.  It alway nice to have friends, relatives, family's blessing. 

7.  Good Luck !!! ~ No matter what will happen in the furture,  you always have dad and mom who will open our arms and hold you tie !!!

We love you a whole lots ! ~~~<<<<<

Mom & Dad

親愛的孩子們,

説起愛來, 什麼都是沒有錯的 ....

有一天你將會遇到一個人, 帶給你忐忑不安的心, 心跳加速, 呼吸困難, 還會說一些莫名其妙的話, 甚至哭和笑也都完全失去掌握 .....

在你墜入情網以前, 請你幫爸爸和媽媽少許忙.

1.  確定那個人有和你一樣的感覺和想法!

2.  墜入情網以前, 如果你就已經知道會讓更多的人傷心難過, 那麼就是有甚麼事不對勁了.  請你瞭解你自己, 真正想要的是什麼!

3.  對象有沒有錢是很實際的問題, 長相外表當然很吸引人, 家庭環境背景也會受影響.  但是你要相信你內心想要的, 而不是用你的腦子去選擇.

4.  全心全意去經營你的愛, 別輕易說再見.  真愛開始於一點點的興奮, 但是它還須要相信, 建立起彼此之間的關係.  這還包括許多的信任和妥協, 才能創造美好的婚姻.

5.  絕對不給任何一個人, 有傷害你身體的機會!

6.  有朋友, 親戚, 和家人的祝福, 永遠是好的 !!!

7.  祝你好運囉! ~ 不管將來會發生甚麼事, 爹地和媽咪將會永遠會為了你們, 張開我們的雙手擁你們入懷！

我們是這麼樣的愛你! ~~ ~ <<<<<<<

爸爸和媽媽 ^_*

Lucy's Brownies with Ginger infused 露西蘇的薑汁布朗尼

My little girl loves chocolate brownies.  This is a one bowl recipe, and great hang out idea with her.  All we need to do is just melt the butter in the microwave, keep shifting all the ingredients right into the bowl, and mix together.   The espresso powder enhance the coco flavor, I also switch part of butter to vegetable oil which will give the brownies better moisturize, and the ginger are totally light up in this rich, crunch, chew, dense treats.   My girl and I had a good time together !  I hope you do too !!!!  

  

Preparation time: 15-20 minutes.

Baking time: 40 minutes.

Make 9x13 rectangle, and 1 inch height

Brownies.    

Ingredient:

1.  I 1/4 sticks butter.

2.  1/4 vegetable oil.

3.  1 cup light brown sugar.

4.  2 cups confectioners sugar.

5.  1 teaspoon good espresso powder.

6.  4 large eggs.

7.  1 tablespoon vanilla extras.

8.  1 tablespoon fresh ground ginger.

9.  1 tablespoon honey.

10.  1 cup coco powder.

11.  11/2 cups all-purpose flours.

12.  6 oz semi- sweet chocolate chips.

13.  6 oz bittersweet chocolate chips.

Get a large heat resident bowl.  Melt the butter, vegetable oil, light brown sugar in the microwave then mix well.  Shift the powder sugar into the bowl and keep mixing, then add in espresso powder, egg each at the time, vanilla extras, ginger, and honey.  Shift the coco powder then add in too, follow with flours.  Just fold in the shifted flours, avoid over mix, so brownies won't get too tough. Add the semi- sweet and bittersweet chocolate chips in the end.

Set rack in the third level of oven.

Preheat oven 350 F, convention oven 325F. 

Grease the 9x13 baking pan with butter and dusted with flours and dump the excess flours out.  Scoop in the thick brownies mixture, flat the surface and make sure the edges and center are level, which will bake evenly.

Rote half way baking, unless you have convention oven then you won't need it! 

Let it cool comply , loose the edge with sharper pointed knife.  Put the large size cutting board on top, then flip it with care.  Cut it out with your own desire pieces.  Serve with a scoop of vanilla ice cream or a glass of cold milk.  U ou are ready to fall in love with these chocolate treats.

* Keep these brownies in the airtight zipbag in the refrigerator, it will up to a week.  When you desired, cover with damp paper towel and microwave for 10 seconds.  Chocolate will be gooey yummy again ...... Of course the fresh one is always the best ! ~😋😋😋😋😋

我女兒很喜歡巧克力布朗尼.  這是一碗到底的做法, 也是可以和她花點時間聚在一起的好點子.  我們所需要做的只有將奶油在微博裡面加熱融化.  然後陸續續過濾所有的材料加入碗裡拌勻.  我還用了部分的蔬菜油取代全奶油.  而且它將會賦與布朗尼更佳的溼潤度.  薑汁會在那濃郁, 脆皮和紮實的口感之下帶來一股清新的味道! 和我女兒有這很開心的歡樂時光, 希望你也一樣! ~

準備時間: 15-20 分鐘.

烘烤時間：40 分鐘左右.

可以做9x13 吋, 1吋高度的布朗尼.  

材料: 

1.  11/4 條無塩奶油. 

2.  1/4 杯蔬菜油.  

3.  1 杯紅砂糖. 

4.  2 杯糖粉. 

5.  1 茶匙的濃縮咖啡粉.

6.  4 顆蛋.

7.  1 湯匙香草精.

8.  1 湯匙現磨的薑泥.

9.  1 湯匙的蜂蜜. 

10.  1 杯的可可粉.

11.  11/2 杯的麵粉. 

12.  6 盎司的微甜黑巧克力豆. 

13.  6 盎司的苦中帶甜巧克力豆. 

取一個耐熱的大碗, 放入奶油蔬菜油和紅砂糖入微波爐使其溶化且拌勻. 過濾糖分加入繼續拌勻, 再加入濃縮咖啡粉, 蛋也一個個的加入, 香草精, 薑泥和蜂蜜. 然後再加入濾過的可可粉.  再拌入濾過的麵粉, 但別過度攪拌.  如此一來布朗尼才不會變硬.   最後加入微甜的巧克力豆和苦中帶甜的巧克力豆拌勻. 

將烤架移至第三層的位置. 

烤箱預熱華氏350度, 攝氏176.7 度. 風扇烤箱華氏325度.

用奶油塗上烤盤, 然後灑上麵粉, 去除多餘的麵粉. 然後倒入麵糊, 抹平表面確認角邊和中間水平. 這樣才能烘烤均勻. 

烤一半的時間時轉換方向, 除非你有風扇烤箱就不需要.  取出讓它完全冷卻.  使用尖頭銳利的刀子將角落和邊邊脫落.  蓋上大塊砧板, 小心翻面! 切下你喜歡的大小尺寸.  配上香草冰淇淋, 或是一杯冰牛奶,你會開始愛上這一份巧克力製品的.

* 放入密封的塑膠袋, 入冷藏可以保存一星期以上, 食用時蓋上微溼的紙巾, 放微波加熱10秒鐘.  布朗尼裡面的巧克力就有會恢復了原來的巧克力溶化狀態 ..... 當然新鮮是最棒的 ! ~ 😋😋😋😋

😋

Lucy's pineapple salsa 露西蘇的鳳梨莎莎醬

Opening a jar of salsa is very simple, but taking 10- 15 minuts to put all these ingredients together is all about the freshness and guarantee nutrition.  You don't even need to cook for it, so why not !~

Tomato, cilantro, lime are the base of salsa.  I like to layer the flavors, so I bring in the pineapple.  During the summer time, I will add seasonal a mango or nectar.  A touch of cumin will tie all the flavors together, oregano give the depth.  Serve with a bag of tortilla chips as a snack or appetizer, or take a spoonful this salsa lay it on top of simple pan fried fish or grilled pork chops, perfect for tacos ...... All these natural flavors, sweetness and sour from pineapple and tomatoes, refreshing cilantros and green scallions, a little kick from jalapeños and onion.  The color is  vibrantly attractive.   I still enjoy my food in the hot summer day, yumm !!! 

Preparation time: 10-15 minutes.

Serve 4-5 people.

Ingredient :

1.  2 cloves garlic minced.

2.  1 shallow or 1/2 purple onion minced. 

3.  1/2 Jalapeno minced.  Seeded if you don't like too much heat.  

4.  Zest and juice from 1 lime.

5.  1/8 teaspoon cumin.

6.  1/8 teaspoon oregano.

7.  3 fresh tomato diced.

8.  1/2 cup fresh pineapple or from can or fresh, diced. * Mago and nectar are great too ! 

9.  1 tablespoon honey or agave or maple syrup.  

10.  1 cup of cilantro roughly chopped.

11.  2 strokes of scalian diced.

12.  Salt and black pepper.

13.  1 tablespoon white vinegar for your own personal taste but count it with lime juice.  

Simply mix all the ingredients together, let it sit for 30 minutes or longer.  It will be taste better when all the flavors marry to each other. 

*  Some people might add 1 tablespoon of oil, but I love to add the honey to give the smooth taste which will remain salsa refresh and clean.  😋

Mango salsa 

芒果莎莎醬

開一罐市售的莎莎醬事件容易的事.  但是花個十至十五分鐘把這些所有的材料湊在一起的新鮮和營養是有保證的.  而且無須烹煮, 所以為什麼不做呢?

蕃茄, 香菜, 檸檬, 洋蔥, 是莎莎醬的基礎. 但是我喜歡有層次感的口味所以我加入的鳳梨在夏天的時候我會加入芒果和桃子一點點的孜然會把所有的味道聚在一起.  牛至會帶來一些深度.  配上一些墨西哥脆片, 像是點心或是前菜, 又或是搭配簡單煎過的魚, 烤豬排.  這些天然的味道甜和酸有鳳梨和蕃茄, 清新的味道來自香菜和蔥末, 一點點的辣度來自墨西哥辣椒與洋蔥.  顏色更是亮麗動人,  在炎熱的夏天裏, 我一樣可以好好享受美食, 好吔!!! 

準備時間: 10-15 分鐘.

可提供: 4-5 人分享. 

1.  2 顆蒜頭切細末. 

2.  1大顆紅葱頭或半顆紫洋蔥切細丁. 

3.  1 條墨西哥緑辣椒切細丁, 怕辣的去籽. 

4.  一個檸檬的細碎皮和汁液. 

5.  1/8 小匙孜然. 

6.  1/8 小匙牛至.

7.  3 顆新鮮蕃茄切丁. 

8.  1/2 杯切丁的罐裝或新鮮的鳳梨. 芒果和脆桃也不錯! 

9.  1 大匙的蜂蜜或是龍舌蘭糖漿. 

10.  1杯的香菜末.

11.  2 根葱切末. 

12. 鹽巴和黑胡椒.

13.  1 大匙的白醋依自己口味和檸檬汁做調整. 

簡單地講這些材料混合在一起, 冷藏靜置三十分鐘或更久.  當所有的味道都結合在一起之後吃起來會更美味.  

* 有些人喜歡加一大匙的橄欖油但是我喜歡用蜂蜜來代替它的滑順口感而且保持原有的清爽.  😋