MamaLee

Egg Drop Soup with Tomato and Tofu

By MamaLee | September 25, 2014 - 10:50 am |September 25, 2014 Soup

Egg drop soup is one of my favorite soups. It’s quick and easy, and I can add any kind of vegetables into it to give it more flavor and color.

Ingredients:

2 medium size tomatoes, 2 eggs, 1 small block tofu, corn starch, seasoning to taste.

Method:

1. Chop tofu into small tubes.

2. Put tofu tubes into boiling water, bring water to boil again, drain tofu well, set aside.

3. Drop tomatoes into hot water for about 1 minute, take out, then peel and chop into tubes.

4. Pour water in sauce pan, bring to boil, add seasoning to your taste.

I normally use salt, sugar and white pepper. I use much more sugar then normal, so the soup would taste sour and sweet.

5. Pour tomato tubes and tofu tubes into pan, bring to boil.

6. Mix about 1 tbsp corn starch and 2 tbsp water, stir quickly while pouring batter into pan.

7. Beat eggs well, stir quickly while slowly pouring into pan.

Always pour starch batter before eggs, so egg drops will float.

8. Add several drops of sesame oil into pan, remove from heat.

9. Transfer into bowl, serve when warm.

Crystal Moon Cake with Egg Custard

By MamaLee | September 24, 2014 - 2:41 pm |September 24, 2014 Holiday, Snack

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Moon cake is the traditional food for Mid-Autumn Festival. Crystal Moon Cake is a new kind moon cake came to market several years ago. I think young ones like this type of moon cake better.

Ingredients:

Dough: 45 gram sticky rice flour, 35 gram white rice flour, 20 gram wheat starch, 185 gram milk, 50 gram sugar powder, 20 ml cooking oil.

Filling: 2 eggs, 2 tbsp sugar, 2 tbsp custard powder, 120 ml milk, 5o gram flour, 40 gram butter.

Else: moon cake mold, cooked sticky rice flour.

Method:

Dough:

1. Mix milk, cooking oil and sugar, stir until mix well.

Try not use heavy-taste/smell oil, such as olive oil, I used vegetable oil.

2. Add sticky rice flour, white rice flour and wheat starch into liquid mixture, stir until its smooth.

3. Steam batter for about 10 minutes, stir well, then steam for another 10 minutes.

4. Use fork/chopsticks stir the dough really good, then set aside to let it cool.

5. Punch dough with hands until it’s smooth when it’s not hot.

The dough is sticky, I normally wrap it with shrink wrap then punch it.

Filling:

1. Mix egg and sugar, beat well.

2. Add custard powder into egg mixture, stir until smooth.

3. Add milk into egg mixture, mix well.

4. Sift flour, then add into egg mixture, stir until smooth.

5. Chop butter into small chunk pieces, add into mixture.

6. Steam mixture for about 1o minutes, stir several times during steaming.

You can use a 2-layer boiling pan.

7. Set filling aside until it’s cool.

Moon Cake:

1. Separate dough and filling into even amount pieces, I normally do 20 gram each, by the mold I use.

2. Roll each piece into a ball.

3. Flat the dough ball, use your finger to push/squeeze it so you can cover the filling ball with it. Then roll it into a bigger ball.

4. Make sure the moon cake ball is lightly coated with cooked sticky rice flour, then put it into mold, press lightly, turn mold over to release moon cake.

You can cook the sticky rice flour yourself, it’s simple: heat up skillet on medium heat, no oil added, constantly stir sticky rice flour until it turns lightly lightly brown. Then set aside to let it cool.

5. Put moon cake in refrigerator for several hours or overnight, then it’s ready to serve.

冰皮奶黄月饼

By MamaLee | September 24, 2014 - 2:39 pm |September 24, 2014 甜点, 零食

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据说冰皮月饼在国内已经火了几年了，据说很多人都很喜欢吃，据说还有很多人没有吃过，据说有人喜欢冰皮月饼多过传统月饼。。。。。。

材料：

皮：45 克糯米粉，35 克粘米粉，20 克澄面（小麦淀粉），185 克牛奶，50 克糖粉，20 毫升色拉油

馅：2 个鸡蛋，2 大勺糖，2 大勺蛋黄粉，120 毫升牛奶，50 克面粉，40 克黄油

其他：糕粉（熟糯米粉）适量，冰皮月饼模具。

做法：

皮：

1、牛奶、色拉油和糖粉混合拌匀。

2、所有的面粉倒入牛奶糊拌匀，上屉蒸 20 分钟左右。中间搅拌 2-3 次。

3、用筷子用力搅拌蒸好的面团，放凉之后用保鲜膜包起揉匀。

大家通用的标准是面团象耳垂一样柔软。

馅：

1、鸡蛋和糖混合拌匀，加入蛋黄粉搅拌均匀。

2、牛奶加入鸡蛋糊，搅拌均匀。

3、面粉过筛，加入鸡蛋糊，拌匀。

4、黄油切小粒，拌入鸡蛋糊。

5、拌好的面糊隔水蒸 10 分钟左右，中间搅拌几次，放凉待用。

包：

1、皮和馅各按 20 克称好，揉成球状。

我的模具不大，大的模具分量要适当增加。

2、用手指把皮捏扁，慢慢用手指推压，把馅包进去封口。

皮有些粘，要适量沾些糕粉防粘。

3、包好的月饼沾一层糕粉，抖掉多余的糕粉，然后放入模具，用手轻轻挤压成型，把月饼倒出模具即可。

4、月饼冷藏几个小时即可食用。

White Rice Flour

By MamaLee | September 22, 2014 - 8:20 pm |September 22, 2014 Ingredient

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I hardly use White Rice Flour. I only use it to mix with Sticky Rice Flour, so the dough can be firm enough to shape.

Some people say this is regular rice flour, I don’t know if this is right or not. Below is the wiki link for White Rice:

http://en.wikipedia.org/wiki/White_rice

Sweet Rice Flour

By MamaLee | September 22, 2014 - 7:57 pm |June 30, 2019 Ingredient

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I searched Wiki, but couldn’t find one for sweet rice flour or sticky rice flour, but I did see “sticky rice” over there. And it did mention ‘glutinous rice flour’ in the article.

Below is the link for “sticky rice”:

http://en.wikipedia.org/wiki/Glutinous_rice

Sticky Rice Flour is a popular ingredient to make sticky type snack, especially around Chines New Year.

Dough with sticky rice flour is pretty sticky, sometimes we’ll mix some white rice flour with it to make the dough firm enough to shape.

Stir Fried Eggs with Pepper

By MamaLee | September 16, 2014 - 1:29 pm |September 16, 2014 Egg, Vegetable

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This is one of my favorite dishes ever since I was in middle school, especially summer time, when it’s time to harvest banana peppers. I love the hot but not too hot type peppers.

Ingredients:

Peppers, eggs, seasoning to taste

Method:

1. Chop peppers into pieces, get rid of seeds.

2. Mix egg with little cooking wine and salt, maybe some white pepper, too, beat well.

3. Heat up skillet, add cooking oil, cook peppers on medium high heat for several minutes.

4. Pour egg mixture into skillet before peppers get too tender, stir some, to make the egg mixture shape like a pancake.

5. Flip when the bottom get firm.

6. When it’s golden brown on both side, transfer to a plate and serve.

辣椒炒蛋

By MamaLee | September 16, 2014 - 1:04 pm |September 16, 2014 Vegetable, 蔬菜, 蛋

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小时候，家里有一个小后院，夏天就是一个小小的菜园子，每年必种的一样就是辣椒。每到辣椒收获的季节，辣椒炒蛋就是饭桌上最常见的一道菜。

材料：

辣椒，鸡蛋，调味料

做法：

1、辣椒去籽，切块。

可以用切滚刀块的办法切辣椒，这样中间剩下的就是辣椒籽，略微省事一些。

2、鸡蛋加盐和白胡椒、少许料酒打散。

3、炒锅倒油烧热，倒入辣椒中大火略炒。

4、辣椒稍微开始变软的时候，倒入鸡蛋液，略微搅动，把蛋液摊成一张大饼。

5、蛋饼底部凝固之后，给蛋饼翻身。

6、蛋饼两面金黄即可出锅。

素馅春卷

By MamaLee | September 15, 2014 - 7:59 pm |September 15, 2014 蔬菜, 蛋

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记得当初在国内的时候，北方卖的春卷都是豆沙馅的，我于是误以为春卷就都是豆沙馅的。后来在上海吃到了蔬菜馅的春卷，才知道原来什么都可以做春卷馅。

材料：

馅：白菜、胡萝卜、粉丝、鸡蛋、调味料

春卷皮，面粉适量

做法：

1、春卷皮室温解冻。

春卷皮解冻不需要很久，通常我准备好馅料的时候，春卷皮就已经解冻了。

2、粉丝用水泡软。

3、鸡蛋打散，摊成蛋皮。

一般四个蛋我可以摊成三张蛋皮。

4、蛋皮、白菜、胡萝卜切丝，粉丝切短。

5、炒锅倒油烧热，放入白菜丝和胡萝卜丝炒软，然后加入粉丝炒散。

如果粉丝太干，可以稍微加一点水。

6、加入蛋皮丝，炒匀之后加盐、白胡椒略微煸炒，然后加一点香麻油，炒匀之后停火放凉。

7、面粉加水拌匀，调成略稀的面糊。

8、春卷皮边缘刷一层面糊，放入春卷馅，包好。

9、炸锅倒油烧热，把春卷炸至表面金黄即可。

也可以用煎的，煎的味道略微差一点，没那么香，不过要健康很多。

Spring Roll with Veggie and Egg

By MamaLee | September 15, 2014 - 10:18 am |February 20, 2023 Appetizer

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I love spring rolls better than egg rolls, because of their crispy wrap. Wrap of spring rolls is very thin, and is very crispy after deep frying.

Ingredients:

Filling: Napa Cabbage, carrot, eggs, cellophane noodle, seasoning to taste. little wheat flour for sealing.

Spring roll Wrap, flour

Method:

1. Soak cellophane noodle in water, set aside.

2. Set spring roll wrap aside to defrost.

The wrap is frozen, I normally take it out of freezer, let it sit in air to defrost. It will be ready when I’m done cooking filling.

3. Beat eggs well, heat up frying pan, add cooking oil to make some not-too-thick egg sheets.

I made 3 sheets out of 4 eggs.

4. Chop egg sheets into thin sticks, as shown in picture.

5. Chop Napa Cabbage and carrot into thin strips.

6. Chop cellophane noodle into short sticks.

7. Heat up skillet, add cooking oil, stir fry Napa Cabbage and carrot on medium high heat for several minutes.

8. Add cellophane noodle into skillet, cook until it get tender. Add small amount of water if needed.

Noodle will turn clear when it’s well cooked. Normally the juice comes out of cabbage would be enough to soften the noodle, but if not, you can get some water, just as much as you need to cook the noodle real tender. No need to make the filling watery since the wrap doesn’t like wet filling.

9. Add egg strips into skillet, mix well, add salt and white pepper and any other seasoning to your taste, cook for another minute, add sesame oil, mix well. Drain if there is any juice, set aside to let it cool.

Filling has to be dry and cool to be wrapped.

10. Mix flour and water, beat until smooth.

This is the sealing batter. It don’t have to be too thick.

11. Take a sheet of the spring roll wrap, fill in some filling, brush the sealing batter along the edge, then wrap it up.

12. Deep fry spring rolls on medium high heat until golden brown. Serve when hot.

You can do air fry or bake if you’d like the healthier result. Simply brush the spring rolls with cooking oil first, then follow the cooking instructions.