酸菜炖排骨

 

酸菜炖排骨

 

这是我第一次尝试美国酸菜。美国酸菜是用大头菜(甘蓝)做的,味道倒是和东北的酸菜很接近。据说这种酸菜的做法来自德国。

材料:酸菜炖排骨

酸菜,排骨,粉条,调味料。

做法:

1、粉条用水泡软。

酸菜炖排骨2、排骨冷水下锅,加入料酒、醋、姜片或姜粉,开锅后小火煮 5 分钟左右。捞出来用温水冲洗干净。

3、酸菜团成几个球,用手挤压,把里面的酸水挤出来一些。

也可以不挤,只是那样做出来的菜会比较酸。

酸菜炖排骨4、锅里重新倒水烧开,加入料酒、少许糖,然后放入排骨和粉条,把酸菜盖在上面,大火烧开之后,小火煮 10 分钟左右。

5、锅里加盐调味,同时可以加入其它的调味料。拌匀之后煮至粉条呈透明状即可出锅。

 

酸菜炖排骨

 

咸味烙饼

 

 咸味烙饼

 

我是个极喜欢吃烙饼的人,各种各样的饼我都喜欢。这种烙饼最简单好做,所以我做的最多。

材料:

面粉,水,调味料。 咸味烙饼

做法:

1、把凉水慢慢加进面里,同时快速搅拌,直到面粉全部变成变成小块的面絮,基本看不到生面粉。

我喜欢把烙饼的面和的软一些。如果想要硬一点的面,可以少加一点点水。

2、把面絮和成光滑的面团,略醒一会儿。

3、把面团擀成一张大面片,上面撒盐、五香粉和其他调料(比如辣椒粉,葱粉,等等),把调料擀进面里,然后刷薄薄一层油,把面片卷成长条。

咸味烙饼          咸味烙饼          咸味烙饼

4、把长条用手揪成均匀的几段,每段团成一个圆圈,把两端藏在圆圈下面,然后擀成一个薄片。

咸味烙饼          咸味烙饼          咸味烙饼

咸味烙饼5、平底锅烧热,倒一点油,把饼坯放进去,快速转一下,让表面均匀的沾上油,然后翻面,也沾均匀油,等底面烙至金黄翻面。

6、饼的两面都烙到金黄即可。

 

咸味烙饼

 

Pan Fried Flat Bread with Seasoning

 

Pan Fried Flat Bread with Seasoning

 

I had a hard time to name this in English. I hardly see this in supermarket or restaurant here. The only time I saw it was in a restaurant called ” Flat Top”, and it’s not exactly the same kind.

Ingredients:

flour, water, seasoning.Pan Fried Flat Bread with Seasoning

Method:

1. Slowly pouring water in the flour, stir quickly at same time. Flour will turn into little pieces. Stop pouring water when you don’t really see much loose flour.

2. Punch flour with hands or mixer until form a smooth ball, cover with moist cloth, set aside for a while.

3. Roll the dough into a big sheet, sprinkle with salt, pepper, and any other seasoning powder you want to add. Use roller to roll seasoning into dough sheet.

Pan Fried Flat Bread with Seasoning         Pan Fried Flat Bread with Seasoning         Pan Fried Flat Bread with Seasoning

4. Brush a thin layer of cooking oil on dough sheet, then roll it into a long strip.

5. Cut the strip into several even short pieces, shape each piece into a round-shape dough, hide ends at the bottom, roll it into a round thin sheet.

Pan Fried Flat Bread with Seasoning          Pan Fried Flat Bread with Seasoning          Pan Fried Flat Bread with Seasoning

6. Heat up frying pan, add a little bit cooking oil, set on medium low heat.Pan Fried Flat Bread with Seasoning

7. Lay bread in pan, slide it around to evenly coated with oil, then flip, coat the other side with oil.

8. Flip bread when the bottom get lightly golden brown.

9. It’s ready to serve when both side are golden brown.

10. Tear or Cut into pieces to serve or serve it whole.

 

Pan Fried Flat Bread with Seasoning

 

Stew with Winter Melon and Ground Pork

 

Stew with Winter Melon and Ground Pork

 

When it’s getting cold, stew becomes my favorite dish. It always make you feel better when you have warm food on table.

Ingredients:Stew with Winter Melon and Ground Pork

winter melon, ground pork, seasoning to taste.

Method:

1. Peel the winter melon, then cut it into half, clean inside and outside.

2. Chop winter melon into pieces.

3. Heat up skillet, add little cooking oil, cook ground pork until it’s not pink.

Stew with Winter Melon and Ground Pork          Stew with Winter Melon and Ground Pork          Stew with Winter Melon and Ground Pork

4. Add cooking wine, vinegar, soybean sauce, and little sugar into skillet, keep cooking until all the juice is gone.

You can add some ginger powder, too, if you like.Stew with Winter Melon and Ground Pork

5. Add winter melon chunk into skillet, stir fry for several minutes, then add water, bring to boil, simmer for 10 minutes, stir, then another 10 minutes, stir, then until winter melon chunk look clear.

Cooking time varies, depend on size of the winter melon chunk.

 

Stew with Winter Melon and Ground Pork

 

肉末炖冬瓜

 

肉末炖冬瓜

 

每年入了秋,我就不自觉的开始做炖菜。天凉的时候,一碗热乎乎的炖菜不仅可以温暖胃,还可以温暖心底的感觉。

材料:肉末炖冬瓜

冬瓜,肉馅,调味料。

做法:

1、冬瓜去皮去籽,切小块。

2、炒锅烧热,少倒一点油,放入肉馅炒至变色。加料酒、醋、少许糖和一点姜粉,继续煸炒至锅里没有汤汁。

肉末炖冬瓜         肉末炖冬瓜          肉末炖冬瓜

3、把冬瓜块倒进锅里略炒,然后加水烧开,小火炖 10 分钟。肉末炖冬瓜

4、翻一下锅,再炖 10 分钟,再翻一次锅,炖至冬瓜呈透明状即可。

炖的时间要根据冬瓜块的大小会不同。

 

肉末炖冬瓜

 

Cellophane Noodle

 

Cellophane Noodle

 

Cellophane Noodle is a very popular ingredients in Chinese cooking. It’s made from starch, the most popular kinds are from mung bean and yam. Ones made from yam are in darker color.Cellophane Noodle

Shape wise, most cellophane noodles are thin, but there are other shape, too. Thin ones are good to use in stir frying, the other kinds are good to use in stewing or simmering, because it takes a lot longer to cook it.

To cook with it, I normally soak it in water for a while, until it get tender a little bit. But you still need cook it with hot water. When it gets clear, it’s ready to eat. It’s hard to bite on if it’s not fully cooked.

For more details, please check the wiki link:

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

 

For dishes using cellophane noodle, please check the following link:

Spring Roll with Veggie and Egg