天啊~快毕业了~

明天期末考, 然后再等待一个星期, 再一次期末考~ 然后然后然后~~我就要毕业啦!!!!

期待中...............................................................

期待中...............................................................

期待中...............................................................

serious senior idling....

两三蛋炒饭..2&3 eggs fried rice

picture updated on May 2nd, 2010

其实我今天不应该做饭, 其实我今天不应该写伯克, 其实我今天不应该睡觉....
但是心血来潮, 想吃饭, 想吃鸡蛋, 想吃咸蛋, 想吃皮蛋, 想吃热狗... 嗯, 来个杂炒吧..

我的皮蛋和咸蛋都是熟的, 生的话, 用冷水放蛋煮熟吧. 然后切小颗 3 x 3 x 3.
然后我的饭是3个小时前煮好的, 一直在电饭锅里暖着.
最后, 普通少油热狗肠一条, 葱一条, 洋葱半个, 全部切碎. 大小形状嘛... 个人喜欢而定

1. 热油
2. 放洋葱, 放热狗肠粒, 放咸蛋炒至洋葱半透明
3. 加鸡蛋一个, 快速炒散
4. 盛起来...

本人懒得洗锅
1. 放大半碗饭, 炒松
2. 放葱花, 胡椒粉, 盐少许, 淋一大勺珠江牌生抽(酱油) 快速炒匀
3. 放一半先前炒热的洋葱蛋肠, 稍微炒干一点
4. 得金银蛋炒饭一















这次要洗锅了, 酱油很容易焦
1. 热油
2. 放大半碗饭, 炒松
3. 加葱花, 胡椒粉, 盐少许, 加皮蛋, 淋上一大勺酱油快速炒匀
4. 放剩下的洋葱蛋肠, 稍微炒干一点
5. 得三蛋炒饭一

其实吗, 个人很喜欢三蛋炒饭, 但是某挑剔的狗狗讨厌皮蛋, 所以另外炒了没有皮蛋的版本.
我就尝试了一口, 觉得也不错. 三蛋味道比较浓郁, 两蛋的比较清甜一点.

图片嘛~ SD 口坏了, 过一两天在放上来吧.

(抓狂中~ 还有两篇论文, 两份作业, 两个演讲明天交~~~~~~~~~~~~~ )

pad.......

Why am I updating something like this? I don't know...

I was shopping at wal-mart today, and I saw this, a box of new and colorful pad... It is sooo cute, and I love the design. So, I brought them. Almost four dollars for 18 pads... they are kinda expensive, but I just couldn't resist their charm ...

Not going to say anything more, I am putting up some pictures...

allegy

I suffer from pollen allergy every spring for months.... I am dying... I am dying... I am dying...

Accutally, I think I am more allergic to cheery blossom. I like them, they are lovely, but I hate them more, they have very short life, the leaves are ugly, and the pollens.... you know...

I had a very great nose spray the first year at college (every street has many cheery blossom trees...) It worked well, I didn't experience any unpleasant feeling.

second year, I had Claritin-D, it didn't work so well. My nose spray was expired, and I thew it away before the allergy season. I forgot to save the name of it, so I couldn't get it again..

The third year, I had zyrtec-D, and it work well along with wild flower honey... but it is not working anymore.

So, after so many trial, I find this two things...

nose spray I got from CVS, and eye drop from Wal-mart... The nose spray works well with stuffed nose, just 1~2 spray every 12 hours. However, after my nose opened up big enough that I could breath, my eyes started to filled with tears... I couldn't look at any bright stuffs, so I couldn't do any work on my computer... Then I brought this eye relief. The box stated "100% natural", so I could apply it according to my need without worrying any medication side affects. I only applied one drop to each eye four hours ago, and it is working well so far (Man, they should give me advertisement fee). The only bad things about the eye drop is that it expires 30 days after opening.... so If my allergy didn't get well, I have to buy another one next month. I will definitely want to buy another one next year, but I wonder if I could find it at that time...

cookies

Just started my cookies baking experience. It was really simple, but I would like to do it from scratch next time because the premix was too sweet for me.

mix an egg, half cups of soften (not melt) butter with the premixed cookie powder (from betty bakery).

(I added 5 large raisin in it... in wondering who was going to get them? I actually got three out of five on my first and third pick... Was I lucky? )

before cook:














In the oven: the recommended temperature is 375 F. For some reason, 350 F is just a bad temperature that will ruin your cookies.

one minute in oven:







three minutes in oven:









five minutes in oven:










The cookies are puffing... Done.
I had to watch them through the five minutes because baking time varied depending on size and oven position. I put them in the middle of the oven, so the bottoms of the cookies became crispy and the top surfaces were slightly soft...

I took them out from the oven, and left them at RT for 2~3 minutes. They shrunk a bit.

My belove hoi hoi

Yesterday, my boyfriend was going to a job interview, so he dressed up nicely. I wanted to take pictures of him, but it was super hard. I held the camera, running all around the apartment, but he just kept avoiding me... phew~

Most of the picture failed to focus, but at least, I succeeded on some... So, I am gonna share the pictures with my family and friends. I beg he's gonna kill me if he knew this = (...

Ah~ I think he's handsome, isn't he?

Mango beef 芒果牛肉

家常菜里面的芒果牛肉一直都是我的最爱. 经典的形容就是:芒果炒牛肉，既能食到滑嫩的牛肉，又能在菜里感受到浓厚的果香。
最近浏览的一下网上十多个菜谱,基本都是一样的. 所以我想, 应该是简单的, 正规的做法吧,没加大脑的跟着做.
芒果牛肉切片,葱花切丁, 一点点蒜茸. (有的还说要让牛肉尽量吸水)
牛肉片首先用酒,盐,糖,老抽,一点点生粉腌10分钟以便入味. 我买了很新鲜很瘦的beef stew肉.
把象牙芒削皮, 然后把肉切片备用.
热锅下油. 油热以后把蒜和牛肉一起放,炒至7分熟.
加入番茄或番茄汁,炒匀. 如果牛肉出很多水,先把大部分水倒掉.
最后放入芒果快速翻炒,最后放上葱花.
每个人都很强调快速翻炒,否这芒果会不好吃...
我接着品尝这应该绝对不会失败的经典芒果牛肉, 结论是............很呕心.
我一边吃一边在反省, 是我太挑剔了, 还是网上找到的菜谱永远是错的呢? 跟着做从来不曾等功...还是我的技术不到家呢? 到底是什么原因使我的芒果牛肉,既不嫩滑,也无果香?

其实我也不是第一次做芒果牛肉,老实说,我也没吃过餐馆的,但是我的前几次都比这次成功. 我想我应该还是分辨的出来什么是美味吧. 所以还是把我的芒果牛肉全吃了,得到一下的总结.
酒其实不应该以开始放,我觉得不放或许更好...
依然芒果不可以炒太久, 否则口感味道都不好. 但是牛肉和芒果应该一起炒,牛肉才有芒果味. 我认为牛肉应该用火锅牛肉片,芒果且细条.用酱油,老抽,盐和生粉腌过牛肉以把芒果卷以来. 下油下蒜再下芒果牛肉卷 (以前试过的, 可能会有少量芒果牛肉分开,可是大部分都能保持原形). 本来的牛肉不做任何加工直接卷起来快速煎熟,最后打个喜欢的味道的芡汁应该更好吧. 煎的时候可以放一点点酒增加香味..
反正无论如何,网上的菜谱真是不知所谓..
我想说,所谓的家常,应该是健康的,少油的,少盐的,没有味精的,不带太多修饰的. 但是绝对绝对绝对绝对不应该是难吃得,不全的!
生气呢~ 浪费了我的美味芒果和牛肉 X( 虽然炒出来的样子非常美非常吸引,既然有色,没有香和味, 图就不贴了.

beef tenden cont.

The update this time is very simple: the final version of the product from the previous post.

Tastes great, so great that I had to go out for a walk in order to stop eating.

红绕牛腩

今天突然心血来潮， 做红烧牛腩， 颇为成功的。
首先买了一快牛腩，大概1.29 lb， 用剪刀剪成小块。 老实说， 用橱用剪刀实在是容易很多，即使用利索的刀子还是比较费劲。
然后把葱两条洗净切段， 把姜去皮切片， 还有4红辣椒去子， 还需要两片八角。最后， 如下图
另外还需要且白萝卜和胡萝卜，大概200g ~ 400 g白萝卜，胡萝卜也放200g比较好，可是我的不大够，所以放了大概100g.
然后烧开一锅水，煮牛腩两分钟， 去血。 把牛腩捞上来以后用冷水冲了三次， 老实说， 血腥味很强啊。。。再稍微沥干水分。这时候的牛肉如下图

接着在中锅里放两大勺子的油也两大勺子的砂糖， 中火烧之糖融化。糖的颜色开始变红。。

放入牛腩，炒匀。 然后加入一半的葱和姜。 我连八角也在这时候放下去了， 本来晚点在加水时放也可以。。。

以及3大勺的酱油（生抽），1大勺的老抽，1大勺的白胡椒份， 两大勺的白米酒炒上大约五分钟。 当闻到很香浓的酒味时就差不多了。

这时候，加两杯水，就是450 mL，加入切好的红白萝卜，红辣椒， 以大火煮开再改小火煮至牛腩软烂 (about 2 hrs, almost dry up)。记得盖上盖子。
如果加上两小搓的卤味包里的香料，味道更佳。

变可加上剩下的葱，然后盛出。我最后还加了一点点盐~ >.<

啊~ 要上课了， 完成图日后补上。。。

angel iphone silicon potection

I bought this from DStyle, and got it today. I thought it was a European company, but the shipment was made from Hong Kong -_-". Today is a bad day over all except that I got my driver's learner permit. No computer, no light, no photoshop, no battery....... so, here are the bad photos.. with flash light
without flash light...

white sugar cake 白糖糕

实在是很久没有更新了， 所以， 我决定这一次回应一下朋友的要求， 就是把这个白糖糕的秘方贴上来。
所以是真传的， 百分百成功的白糖糕秘方~ 相信我， 真的很好吃。

因为最近没做，所以在网上google了几张比较接近的照片贴一贴。建议晚上睡觉前开始制作.

首先, yeast 6/4 茶匙, 粘米粉 1/4 茶匙, 糖 2/4 茶匙 和1/2 杯暖水 (都是标准单位tsp & cup).

注意是暖水, 不可太热, 不可太冷, 大概 40C 左右. 充分的搅拌均匀以后, 用湿布盖起来.

然后, 量出360 mL的水, 普通凉水就可以了, 加上250 g 糖. 煮至糖融化.

再量出 360 mL的水, 还是普通凉水, 加上300g 粘米粉, 搅拌均匀.

接着是最最重要的一步, 是成功与否决定性的一步.

把煮好的糖水倒入上一步的粘米粉浆里. 请一定不要斯文, 狠狠的一次性地倒进去. 否则接着如何搅拌口感都不会好.

然后稍微搅拌便可等它冷却.

冷却以后把开始准备的yeast混合物倒入, 再一次搅拌均匀, 盖好, 在室温中放上八个小时.

第二天早上起来 (假设只睡了八个小时), 加入发粉, 然后移至喜欢的容器里, 蒸半个小时

完成~~

貌似麻烦, 但是材料准备充足以后, 其实很容易做的, 也很有趣哦~

总结材料一次吧: yeast 6/4 茶匙, 粘米粉买一包吧 (500g), 糖 也买一包吧 500 g, 水, 发粉 (backing powder, like 1/4 tsp).

家里要有一个小小的磅, 或是小天平吧, 然后要一个量杯, 还有一套量勺. 其实在 wal-mart 什么的很便宜可以买到.

enjoy~~

海鲜豆花煲

I just came back from a long and nice vacation!! Happy X-mas and new year everyone~ although it's a bit late.
最近很喜欢逛超市, 然后又忍不住买了好多东西. 在想怎么煮好呢, 然后就看了很多很多书.
最后决定将一个同名煲仔菜改良以下, 发现无比好吃. 恩, 我也很大师呢.
先介绍以下材料吧:
Trader Joe's 的雪藏clam, 妈妈介绍的, 发现十分的实惠, 肉后, 味道也很好 ($4.5 左右一盒),
然后是wal-mart的雪藏虾, 蓝色small去头去肠 ($5 一包), 解冻清洗去壳, 大概需要7~10个.
还有青岛小干贝 (妈妈寄给我的, 小小的, 但十分鲜甜). 10粒用暖水先泡一小时
芫茜 (45c 一把).

然后就是家里本来备有的材料:
姜,
水,
organic 鸡蛋,
过期 organic 豆奶 (反正貌似没坏, 不管了. 当然建议用没过期的. )

调味料有:
酱油,
麻油,
白胡椒粉,
九江双蒸料酒,
盐,
糖
淀粉.

先准备调味料, 一汤匙的酱油, 一汤匙麻油, 半茶匙的白胡椒粉, 的两汤匙的料酒.

打一个蛋进沙煲里, 然后加上同样分量, 或许再多一点点的豆奶. 放很少的一点点盐, 一点糖, 拌匀, 隔水蒸 (其实我也没看时间, 反正不要太老了就好. 小沙煲其实不需要盖上盖, 大概水开了一后, 犯下去, 蒸了大概5分钟. 收火开盖等待下面的材料)












同时间, 往一量杯(8oz)沸腾的水加入开始时准备的调味料, 放进干贝, 煮5分钟, 然后直接放入clam (拆一盒, 用了三份之一, 数了一下用了13个, 不必清洗, 留着一点它原来就有的调料更好). 搅拌一下, 等所有蛤蜊都开口以后放入清干净的虾, 立刻放进姜还有拌匀的辅助材料(一点盐+2oz水+满满一茶匙生粉). 其实不到一分钟, 汁浓了, 熄火, 淋在豆奈蒸蛋上. 最后放上几片清洗干净的芫茜.











吃的时候先用汤匙搅一下底, 让豆奶蛋混合在酱汁里. 豆奶蛋很嫩滑, 比常用的豆腐花更香味道更浓厚一些 (我用的是黄蛋, 听说和白蛋味道有点分别吧).

对了, photoshop不知怎的, 用不了了. 照片无法处理, 将就将就吧.