咸肉米饼

 

咸肉米饼

 

我不是很爱吃白米饭,所以每次有剩米饭的时候都会琢磨着用米饭做点啥好更喜欢吃。正好家里有几条 bacon,就它了。

材料:咸肉米饼

鸡蛋,剩米饭,咸肉(bacon),小葱,调味料。

做法:

1、bacon 煎脆,掰成小块。

2、小葱切碎,用盐拌匀,放几分钟。

你喜欢的调味料都可以放进去,只要不忘了放盐就好。

咸肉米饼          咸肉米饼         咸肉米饼

3、葱和 bacon 一起拌匀,然后倒入米饭拌匀,再加鸡蛋搅匀。

鸡蛋不用多,只要看起来成糊状就好了,太稀了回头不好成型。

4、平底锅烧热,倒油,把米饭糊舀进锅里,煎到俩面金黄即可。

咸肉米饼          咸肉米饼        咸肉米饼

 

Rice Pancake with Bacon and Green Onion

 

Rice Pancake with Bacon and Green Onion

 

I’m not a steam rice person, so whenever I got some leftover rice, what’s in my mind is when to eat it, it’s how to re-cook it. I like to add more flavor to rice so it will taste much better.

Ingredients:Rice Pancake with Bacon and Green Onion

Egg, Bacon, Leftover Rice, Green Onion, seasoning.

Method:

1. Heat up frying pan on medium heat, fry bacon until crispy, then break into little pieces. Set aside.

2. Chop green onion into little pieces, mix with some salt and any other seasoning you want to use, set aside for several minutes so the green onion will get tender.

Rice Pancake with Bacon and Green Onion          Rice Pancake with Bacon and Green Onion         Rice Pancake with Bacon and Green Onion

3. Mix bacon and green onion together.

4. Add rice to mixture, mix well.

5. Add egg to mixture, make sure it’s not too dry, just enough juice to scoop and shape.

You can blend the batter some if you like it fine.

Rice Pancake with Bacon and Green Onion         Rice Pancake with Bacon and Green Onion         Rice Pancake with Bacon and Green Onion

6. Heat up frying pan on medium high heat, pour some cooking oil, scoop the batter into pan and shape it flat.

7. Flip pancake it’s lightly brown. It’s ready when both side are lightly brown.

8. Serve when hot.

 

朝鲜辣白菜

 

朝鲜辣白菜

 

这次的辣白菜其实味道和以前做的差别不大,不过这次我多用了一味调料,就是糖浆。也许是我放的不多的缘故吧,吃的时候没怎么觉得和以前做的在味道上有什么不同。

材料:朝鲜辣白菜

1 棵白菜,1 个萝卜,100-150 克朝鲜辣椒粉,1 块姜,1 头蒜,1-2 大勺盐,1 大勺糖浆。

做法:

1、萝卜削皮,然后切(刨)片。

2、白菜剥去两层老叶子,其余的切成块(片)。朝鲜辣白菜

3、姜削皮,蒜剥皮,然后一起打成末。

材料图中的姜我用了一半。

4、辣椒粉、盐、糖浆和姜蒜末一起混合,加上一点冷水调成浓稠的调料糊。

辣椒粉的量不必很严格,朝鲜辣椒粉一点都不辣,影响的只是卖相。朝鲜辣白菜

盐的用量看你的口味,和普通炒菜的量差不多就行。

5、把调料糊和白菜、萝卜一起拌匀,静置一个小时左右,让菜略微变软。

6、把腌好的菜装入容器,放入冰箱冷藏。

其实拌匀的菜就可以直接吃了,不过不够入味。我个人比较喜欢腌两、三天之后再开始吃,不过,两、三个星期之后就味道就过了。

有一点要注意,就是朝鲜辣椒粉的颜色很难清洗,所以操作的时候尽量不用用塑料容器。我一般会用金属或者玻璃的器皿。

 

朝鲜辣白菜

 

Korean Kimchi with Napa Cabbage and Daikon

 

Korean Kimchi with Napa Cabbage and Daikon

 

Kimchi is a traditional Korean side dish made of vegetables. There are hundreds of different kimchi, in varieties of vegetables and flavors. This one is my favorite one, I make it several times every year.

Ingredients:Korean Kimchi with Napa Cabbage and Daikon

1 medium napa cabbage*, 1 medium daikon*, 1 whole garlic, 1 piece of ginger root*, 100-150g Korean chili pepper powder, 1-2 tbsp salt, 1 tbsp corn syrup.

Method:

Korean Kimchi with Napa Cabbage and Daikon1. Peel daikon, then slice it, chop to bite size.

2. Peel off two layers of napa cabbage from side, then chop rest to bite size.

3. Peel garlic and ginger root, mince well.

I used half of the ginger root shown in the picture.

4. Mix chili pepper powder, salt and syrup, and minced garlic and ginger, then add some cold water, mix together to get very thick seasoning batter.

Korean Kimchi with Napa Cabbage and DaikonDon’t be scared of the chili pepper powder, it’s not hot at all.

5. Mix the mixture and vegetables, set aside for about one hour to let the vegetable sweating a little bit.

Make sure you got gloves on, the chili pepper powder is not spicy, but does has some magic color which is hard to get rid of. So you might want to use glass or medal container instead of plastic one.

6. Put kimchi in a container, cover with lid then keep it refrigerated. Korean Kimchi with Napa Cabbage and Daikon

You can serve kimchi immediatly if you want to, but I recommend you wait for at least 24 hours to let it get richer on flavor. But don’t keep it too long. After several weeks, the flavor would turn too old, won’t be that good to serve as side item. If you don’t want to throw it away, you can cook with it.

Here are the pictures of Korean chili pepper powder:

Korean Chili Powder          Korean Chili Powder

 

*Below are some links from wiki, hopefully they’ll help you understand this dish better:

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

Napa: http://en.wikipedia.org/wiki/Napa_cabbage

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

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

Tortilla Sandwich with Egg and Bacon

 

Tortilla Sandwich with Egg and Bacon

 

I’m not a tortilla person, but I accidentally fall in love with uncooked tortilla. Believe it or not, it tastes different from the store-bought tortilla. And since it’s uncooked, you can cook it in different ways!

Ingredients:Tortilla Sandwich with Egg and Bacon

2 uncooked tortilla, 1 egg, 1 tsp bacon crumbles, seasoning to your taste

Method:

1. Heat up frying pan on medium high heat, lay one tortilla in pan.

Tortilla Sandwich with Egg and Bacon2. Transfer tortilla to plate when you see bubbles on surface, set aside to later use.

3. Lay second tortilla in pan.

4. Pour egg over tortilla in pan, spread well.

If you are not as lazy as me, you can pre-mix egg and seasonings, then pour over.

5. Sprinkle seasoning and bacon over tortilla.

Tortilla Sandwich with Egg and Bacon         Tortilla Sandwich with Egg and Bacon          Tortilla Sandwich with Egg and Bacon

6. Lay the first tortilla on top, press lightly.

7. Flip tortilla when done.

8. Tortilla is ready to serve when it’s lightly brown.

 

Tortilla Sandwich with Egg and Bacon

 

懒人鸡蛋灌饼

 

懒人鸡蛋灌饼

 

我是个很喜欢面食的人,时不时就会很馋烙饼之类的,可是我又是一个懒人,和面这种事情还是能免就免的好。好在老天还是很眷顾我这种懒人的,超市里居然有现成的生饼坯卖,真的是很开心!

材料:懒人鸡蛋灌饼

墨西哥薄饼(生坯,一定要买 uncooked 的那种,熟的味道差些),鸡蛋,咸肉(bacon)碎,调味料。

做法:

1、平底锅中大火烧热,放入一张墨西哥薄饼,等饼面开始出现气泡,移出备用。懒人鸡蛋灌饼

2、锅里放入第二张薄饼,打一个蛋在上面,搅碎。

口味重的这时候可以撒一点调味料在上面,比如盐和胡椒粉、辣椒粉之类的。

勤快一些的,可以预先把鸡蛋打散,同时把调味料混在里面。

懒人鸡蛋灌饼              懒人鸡蛋灌饼              懒人鸡蛋灌饼

3、舀一些咸肉碎在鸡蛋上面,搅散。

4、把第一张薄饼盖在上面,煎过的那面朝下,然后轻压,让饼和蛋液接触更多一些。

5、把饼翻面烙熟即可出锅。

 

懒人鸡蛋灌饼

 

西红柿炒蛋

 

西红柿炒蛋

 

喜欢上番茄炒蛋,还是在大学的时候,这是我们当时的大学食堂里面为数不多的几道好吃的菜之一,吃起来酸酸甜甜,很讨人喜欢。

材料:西红柿炒蛋

两个大番茄,四个鸡蛋,调味料。

做法:

1、番茄在开水里面烫一下,去皮,切块。

2、鸡蛋加一点料酒,打散。西红柿炒蛋

3、炒锅倒油烧热,大火把鸡蛋炒成块状,盛出待用。

4、炒锅重新倒油,番茄下锅,炒到番茄出汁且汤汁比较浓厚,加入盐、白胡椒和糖,翻炒均匀。

西红柿炒蛋         西红柿炒蛋

5、鸡蛋倒进锅一起煸炒,直到鸡蛋表面都均匀的挂上番茄汁。

6、用一点淀粉加水调匀,倒进锅,煸炒均匀,到基本看不到汤汁,然后装盘即可。

很多人炒番茄不勾芡,如果这样,那么装盘之后的番茄还会继续析出很多汁水,如果勾一下芡,就可以完全收住汁水,所以勾芡与否看你的喜好,不是必须的。

西红柿炒蛋

Stir Fried Eggs with Tomatoes

 

Stir Fried Eggs with Tomatoes

I fell in love with this dish when I was in college. This was one of the best dishes in our dinning hall. Later on I noticed that a lot of people like this dish, too.

Ingredients:Stir Fried Eggs with Tomatoes

2 large (ripe, or close to ripe) tomatoes, 4 large eggs, seasoning.

Method:

1. Soak tomatoes in hot water for about one minutes, then take tomatoes out, peel and chunk to whatever shape you like.

Stir Fried Eggs with Tomatoes2. Add a little bit cooking wine into a bowl, crack eggs into it, beat.

3. Heat up skillet on high heat, add cooking oil, then pour eggs into skillet, cook until eggs are firm. Meantime, keep stirring so eggs will break into pieces. Put cooked eggs back to the bowl, set aside.

4. Add cooking oil to skillet, keep cooking on high heat. Add tomatoes into skillet, add salt, sugar and some pepper to taste, cook until tomatoes get tender and the juice get thick.

It tastes better when you add more sugar compare to regular dish. My goal is cook it with a sour and sweet taste.

Stir Fried Eggs with Tomatoes          Stir Fried Eggs with Tomatoes

5. Pour eggs into skillet, mix well.

6. Mix a little bit corn starch with water, then pour into skillet, stir very quickly.

7. Transfer to a plate, serve hot.

I love it better when serve over rice or noodles.

Stir Fried Eggs with Tomatoes

Chiffon Cake

 

Chiffon Cake

 

I’m not a big Chiffon Cake fun. It is so complicated, and so many steps to make and you can make mistakes. It’s really not my type of cake.

But I accidentally got myself a chiffon cake pan, so I decided to try it at least one time, so the cake pan won’t go completely waste.

Ingredients:

5 egg yolk, 7 egg white, 80 gram flour, 20 + 10 gram corn starch, 40 + 60 gram sugar, 65ml cooking oil, 65ml milk, several drops lemon juice, a pinch salt.Chiffon Cake

Methods:

1. Set everything to room temperature.

2. Mix flour and 20g corn starch, sift twice.

If you have cake flour, you can use 100g cake flour instead.Chiffon Cake

3. In a large mixing bowl, beat egg white, salt and lemon juice at low speed until you see big bubbles, then add 20g sugar, keep beating until smaller bubbles, add 40g sugar and 10g corn starch.

4. Speed up the beater, keep beating egg mixture until stiff.Chiffon Cake

5. In another mixing bowl, mix milk and 40g sugar until sugar melt completely.

6. Add cooking oil into milk mix, beat until they mix completely.

7. Add sifted flour into mix, beat until it mix until smooth.Chiffon Cake

8. Add egg yolk into flour mix, mix until smooth.

9. Preheat oven to 340ºF.

10. Pour 1/3 of the egg white mixture over egg yolk batter, folding in with rubber spatula.

Do not stir, but fold.Chiffon Cake

11. Pour the mixture over the rest egg white, folding in with rubber spatula until smooth.

Do not stir, but fold.

12. Pour batter into baking pan.Chiffon Cake

13. Bake for about 50 minutes or until done. Turn baking pan upside down immediately after
taking out of oven.

14. Take cake out of pan when it’s completely cool.

Chiffon Cake

原味戚风蛋糕

 

原味戚风蛋糕

 

一直以来,我都没想过要做戚风。网络上关于戚风的文章千千万,有人成功,有人失败,做得精致、完美的,
基本没有几个,但是依然有无数人前仆后继,为戚风蛋糕倾倒。

我是个没什么追求的人,那种要严格按照配方、按照步骤来做的东西,我是真的没什么兴趣,所以一直都没有动心过。前几天淘了一个戚风蛋糕模。既然连模子都有了,不用一回好象蛮对不起那个模子的,于是就开始在网上搜索有关的配方,看了几个心得体会,找齐了材料,俺也戚风一回。

材料:

蛋黄 5 个,蛋白 7 个,面粉 80 克,玉米淀粉 20 + 10 克,白糖 40 + 60 克,色拉油 65 毫升,牛奶 65 毫升,柠檬汁少许,盐少许。

做法:原味戚风蛋糕

1、所有材料回温。

2、面粉和 20 克玉米淀粉混匀,过筛两次。

如果有低筋面粉,可以直接用 100 克低筋面粉。

原味戚风蛋糕3、准备两个深型盆,一个用来打蛋白,一个用来打蛋黄糊。打蛋白的那个一定要大,而且要无油无水。

4、牛奶和 40 克白糖混合,搅打直到白糖完全溶化。

5、色拉油倒入牛奶中,搅打到牛奶和色拉油完全溶合到一起。

6、准备好的面粉再次过筛,倒入牛奶糊中拌匀,直到没有面粉颗粒。原味戚风蛋糕

其实没什么面粉颗粒的,这一步比想象的容易。

7、把蛋黄加入面粉糊,搅匀即可。

8、烤箱预热 340 华氏度。

9、蛋白里加一点盐和柠檬汁,打蛋器低速打出粗泡,然后加入 20 克白糖,继续搅打到蛋白出细原味戚风蛋糕小泡沫,再加入剩下的白糖和 10 克玉米淀粉。

据说加了玉米淀粉可以减少蛋白消泡,柠檬汁也是同样的作用。

10、打蛋器略微提速,把蛋白打至湿性发泡,打蛋器降速,把蛋白打至干、湿性发泡之间。

如果把蛋白打至干性发泡,蛋白就太硬了,那样一会儿搅拌的时候会有很多蛋白块不易搅匀,如果提前收手,蛋白会比较容易搅拌。原味戚风蛋糕

11、取三分之一的蛋白霜倒入蛋黄糊中,搅匀。

搅的时候要注意用翻拌法,不要在盆里划圈。

原味戚风蛋糕所谓翻拌法,就是不停的用橡皮刮刀把蛋黄糊从盆底翻上来。

12、拌匀的蛋黄糊全部倒入剩下的蛋白霜中拌匀。

继续用翻拌法哦。

13、拌好的面糊倒入蛋糕模中,在桌子上面震几下,尽量震掉大气泡。

14、蛋糕模放入烤箱中,烤 40 – 50 分钟,拿出后立即倒扣。原味戚风蛋糕

15、蛋糕完全冷却后脱模。

因为蛋糕和模具已经成为一体,所以要先用刀插进蛋糕和模具之间,让蛋糕的侧面和模具分离,拿掉蛋糕模的侧圈。然后用竹签插进烟囱和蛋糕之间,分离蛋糕的中心部分,再用刀插进蛋糕底部和活底之间分离蛋糕的底部。至此蛋糕和模具完全分离。

原味戚风蛋糕