food engineering at cooking level

I must write a blog entry to publish today's most scientific finding:

眉豆 + 黄马铃薯 + 姜 + 小鸡 + 糖 + 盐 + 酱油 = 栗子鸡

东菇 + 鸡 + 水 + 蜜枣 + 干贝 + 盐 + 胡椒粉 + 贵圆+ 花旗参 = 水 (好强的buffer啊)

enjoy >.<

no pictures

prime ribs~~~~ 酸梅排骨, 排骨排骨... && potatoes

exam tomorrow, so I am just gonna post the pictures first. I will make up the descriptions and recipe tomorrow = (.








Juicy~~~

有没有猜想是怎么做的呢. 先来简单的吧.. 马玲薯用foil包着, 切一小刀, 放oven 下格 (即火在它上面烧). 热了以后(并不是变色以后), 加一小块butter, 继续加热1 小时.

麻烦的是oven上格的排骨. 选用上等排骨, 而且只有硬骨部分, 没有软骨部分. Wal-mart 有售, 包好的, $8~$10. 调味料很简单, 盐 和 李锦记 酸酶酱 一瓶 韩国出的 韩国烧烤酱 一瓶 (当然, 以前曾经试过用麻婆酱, 和牛头牌沙茶酱都很好吃. 做法一样, 所以有兴趣的可以自己创新. 唯一注意的是, 要按照酱适量放盐. 比如说, 用酸梅酱的时候开始可以放多点盐, 用排骨酱本身比较咸, 所以少放盐.). 好了, 废话不说, 进入正题吧.

首先, 稍微洗一下排骨. 切成两段. 在上面适量放盐, 用foil 铺在烤盘上, 放上排骨, 在250F 里烤一个小时.
然后把出来的水倒掉, 在用纸吸干渗出来的血水. 这一步很重要很重要, 非常重要, 是成功与否, 不可省略.
剩下的便根据不同口味又所不同. 把oven调到300 F.
1. 喜欢多汁的, 肉松的脱骨的, 很软的:
整个排骨涂上酱, 用foil 把整个完全的包起来. 放进oven 里边底朝上40 分钟~1 个小时 (不同oven 有点不同, 要自己尝试). 然后拿出来, 在骨与骨之间稍微切一下(1/3 深) , 然后在上面涂多一层酱, 烤之红红的 (这次要在foil 上留一条缝). 完成

2. 喜欢撕咬的感觉, 咬下去仍然嫩, 但却没有汁挤出来:
在排骨下层涂酱, 底朝上的烤, 不用用foil包起来, 在原来的那个上就好. 烤之酱有点干 (大概15-20分钟)
翻过来, 在面上涂上酱, 用foil 包一半, 就是把foil 一边叠起来, 稍微盖着肉少那一边. foil 的四边也应该叠起, 稍微把容易考干的边缘部分包一包. 烤至酱开始干 (25分钟左右) 最后上涂上薄薄的一层酱, 用foil把上面稍微盖上, 再烤15 分钟. 完成.

最后忠告: 注意中间过程别把手烫着了.

孕妇苹果汤 apple soup

是时候用中文写以下菜谱了. 我的乐趣其实是煲汤, 所以今天的仍然是汤.
前几天去了摘苹果, 所以家里有很多不同的苹果. 怎么处理呢? 除了就这样吃, 蒸肉饼之外, 最好还是煲汤吧.
上网查了一下, 大部分都材料不全. 现在没有猪肉, 没药材, 没花椒, 没葱. 哈~ 最后找到了一个孕妇用汤比较接近, 所以我就用此作为根基再改良.

苹果两个, 都是爽口的. 一个甜苹果, 有点像富士; 另个一有点酸, 是类似青苹果但肉比较白.
切大块. 因为某人不吃, 大块容易挑出来. (原来是因为你懒-_-") 其实也不是啦, 就觉得大块看上去比较美形.

然后是小白洋葱一个. 切小快吧 (嗯, 我的发芽了. 可以把他当蒜吗?)

然后就是用蜜糖烤过的鸡胸肉. 当然, 我是买了烤鸡肉, 把不喜欢的鸡胸分了出来, 用蜜糖炒了一下. 但注意的是别炒干, 要仍然多汁嫩滑, 放汤煲里. 加15个小胡罗卜 (懒得切).

加一点点盐, 去保持浮面苹果的颜色雪白 (起码别变黑). 加一点点白胡椒粉, 然后用猛火煮.

图如下


等水沸, 在煮上十分钟. 现在才加盐或许多一点点的胡椒粉, 反正就是调味到自己合适为止.
喝上去的感觉有点想蕃茄蛋花汤, 却又不那更清甜一点, 不错 = ) 妈妈 说放两颗蜜枣会更好..

PS: I got the stupid flu, and didn't want to eat anything. Even the Dr. was like, don't bother to eat then. After drinking the soup, I became so damn hungry... but I am so sick that I don't want to cook anything complicated... or I don't want to cook any more!! oh yea, I guess this soup is really for pregnant women then.

new dancing fei jaik (puffer again)

Just bought a new puffer from pet-mart. Apparently, after the pet-mart added a salt water section, it became my favorite. The water qualities, the various type of fishes... everything is just better than Petco. Well, who cares about the store, all I care is the fishes! Okay, I found my favorite salt water fei jaik #3 dancing in the tank. When I transfer it, I think I scared him a bit, and he puffed, just like a air balloon. What?? you want to see? Sorry, I wasn't able to capture that scene.

His eye sign doesn't seem good, because he got all excited when hoi gives him shrimp, but he wasn't able to see it, and ate a tons of sand...

oh well. He's just cute! Say it~ he's cute XD.

X-mas herh

Just bought this in IKEA for $10. It's warm; it is soft; it is bright... IT IS JUST SO ADORABLE.

As usually, I am going to post some picture in my collection section :- )

It is made with duck fur, but I think whether swam, goose or duck doesn't matter. What matters are which part of the feather they used and how they made it. I had a very expensive white dawn pillow brought in Macy's that you don't even want to sleep on it. Well, since I would only post the loves, so you won't be able to see that pillow =]

mid-autumn dinner

A dinner with cousin and hoi that took me the entire afternnoon to cook... First was to clean the table and wash the dishes... = (











then follows the preparation of the foods:










soap dry mushroom in water, defroster the small Tyson chicken, and the wal-mart GV meatballs.











wash and cut schalion, ginger into small pieces, wash bokchoi and green beans and cut them according to the photoes.










roughly boil the chicken in hot water to clean, and smash the meatballs.

pour away the hot water from the chicken, wash with cold water for a little bit.

add water, chicken, mashroom, ginger slides, dry scallop together and cook until boil.











then add bokchoi.











and cook until boil again, add salt, white pepper, a little bit sugar according to personal preference. Change to low heat, and cook as long as you like = ).

Okay, move on to the next item. I have already cooked the "vegi" bow with addition of Chinese sausage, so it is not vegetarian XD. Well, what's in them? I know non of those names...










Take out the chicken from the soup, and get rid of all the bones with my super pro knife skills~~ Just kidding, it is not that hard. Since you have cook so long, the bones are kind of already separated from the meat by itself. So, put the meat on dishes, and prepare the ginger scallion sauce. put the ginger and scallion in a small dish, add some salt, some special "chicken salt" (you don't have to add this, just to enrich the favor a bit). Since I added the "chicken salt", add some sesame oil, and white pepper powder. boil vegetable oil alone, you have to be very careful in this step. put a dry bamboo stick into the oil, if you see some bubble, then it's done. Add the oil immediately on top to the small dish, so it kinda cook the ginger and scallion a little bit. (be careful, cause the oil can splatter.

so this is how it look after.










nice?

so, cook the green bean. heat up some oil, and add the green bean. Without adding any water, stir fly the bean until the been turn it's color to a bit whitish. add a little bit meat from the smashed meatball. then add the "lee kum kee" black bean garlic sauce. Cook a little bit longer, and DONE~~~










finally the egg. heat up some oil, add the egg, then the smashed meatball. Just like you cook your omelet, close up the egg. Oh, add some salt to the eggs before you cook. I took some picture of these, but couldn't find it later...well, anyways.











So the main dishes are done, on also the soup.











Desert of course is~~~~~~~~~~~~~~~ deng deng deng deng~~ Moon~~~~ Cake!











How lucky I am, my favorite double egg yoke in one piece.








Ha ha, please envy me.