Homemade Dried Shredded Radish 自制萝卜签/干

Radish is in season and it is only 29 cents a lb, I had to bring a few back to make dried radish/Cai Poh bee! My sun-dried radish is ready in just under two good sunny days! 

这个季节萝卜一磅才两毛九分。买几磅回来自制萝卜丝干/菜脯签。只要两天的阳光普照,萝卜签就晒好了,味道很好闻哦!

Ingredients:
4-5 lb/ 2200-2500 gm of Radish/Daikon
2-2.5 tbsp of sea salt

材料:
4-5 磅/2200-2500 克 萝卜
2-2.5 大勺 海盐/食盐

1. Clean and peel the radishes, shred into thin strips using a shredder.

2. Sprinkled the salt and mix well, let it sit for about 5 minutes.

3. Squeeze excess water out of radishes and spread it out over baking sheet/bamboo colander.

4. Place it under sunny spot and sun dry it for 1-2 days or until it is dry. Bring the radishes indoor at night if it takes longer than 1 day to dry.

1. 萝卜洗净削皮擦丝。

2. 撒入食盐/海盐,拌匀。等五分钟后萝卜丝开始出水,挤掉水份。

3. 把萝卜丝在竹筛上铺开,摆到阳光直照的地方。

4. 暴晒1-2天至干燥即可。如果一天晒不干,晚上可以拿到屋里第二天继续晒。

I am planning to use these babies for my Chinese Steamed cake later. You can also use it to make stewed pork belly.

这批萝卜丝干我打算拿来做客家草仔粿,如果天气不错,我还要做一批来炖红烧肉。

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Mugwort Steamed Cake 艾团/青团

Sometimes around Qing
Ming/Tomb-sweeping festival, the Chinese will collect some Chinese Mugwort (
艾草)to be hanging around the
door, which is believed to be able to chase away unwelcome energy. It is also
the main ingredient for the Chinese steamed cake Ai Tuan/Qing Tuan
(艾团/青团)eate at or around the
tomb sweeping festival.
My mom discovered a big
patch of wild mugwort in the woods near my house during her visit few years
back, she will bring back a bag full of the wild mugwort and boiled it down to
be used for bath when she was feeling under the weather.
I have been meaning to
make Qing Tuan by using the young wild mugwort nearby this year, since it is a
wild plant and I want to make sure it is 100% safe to be eaten, I have done
some research and found out that the wild mugwort near my house is the species
Artemisia vulgaris, or common mugwort.
几年前我妈来美探亲时发现我家附近的树林里有一大片的野生艾草,她后来感冒的时候还摘了好些回来煮水泡澡。
清明前后是艾草春季出土的时节,我摘了一大包回家取嫩叶做青团,剩下的煮水给咳嗽的俊宝泡澡。

繼續閱讀

Chinese Lap Cheong/Waxed Sausage 广式腊肠

Lap Cheong or Chinese Waxed Sausage is a type of wind-dried, cured, dried meat sausages typically made/eaten during Chinese New Year, the flavour of Lap Cheong vary depending on the seasonings used. The Cantonese type of Lap Cheong I made this time have a sweet-savoury taste, adding Homemade Ang Chow gives very good color to my Lap Cheong.

These sausages are prepared quiet similar to other sausages. Pork together with pork fat is chopped or minced and seasoned, left marinated for days before stuffing into sausage casing and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,就买上几斤好肉,制作一点香肠堆积一些年味,加了自制红糟的腊肠颜色非常好看。

Ingredients: 

5 lbs/2250 g pork butt

1 lbs/450g Pork fat

100 g Chinese rose wine

50 g Ang Chow

70-75 g salt

300 g sugar

5-6 String of sausage casings

材料: 

5 磅/2250 克 猪后腿肉

1 磅/450克 猪油板

100 克 玫瑰露酒

50 克 红糟

70-75 克 食盐

280 克 糖

5-6 根 肠衣

 

1. Measure and weight each ingredients out.

2. Dice the pork butt into 5mm cubes and ground the pork fat using a meat grinder. Combine the pork butt and fat in a large mixing bowl. Add salt, sugar, rose wine and Ang Chow, mix well and let it marinate for about 2-3 days in the fridge.

3. Clean and wash the sausage casings thoroughly. Stuff the meat into the casing with the help of a stand mixer and sausage stuffing attachment.

4. Tie off one end of the casing and gently squeeze the sausage to distribute filling evenly throughout the casing. Tie the casing into 4 inch links using hemp strings. Prick generously on all sides of sausages with a sterilized metal pin to expel air.

5. Hang the sausages to dry in a well ventilated place until dehydrated and loses about 30 percent of its original weight.

Steamed for 20 minutes and sliced thinly and serve.

1. 把所需的材料和调味料都称量好。

2. 把后腿肉切成指甲般大,猪油板搅碎,两者混匀后加入食盐,糖,玫瑰露酒和红糟拌匀,摆冰箱里腌2-3天。

3. 灌肠之前把肠衣清洗净后泡水30分钟。

4. 我是用的厨师机和配件灌的肠,先将肠衣套到灌肠的管子上,全都要套进去,然后再拉一段出来在肠衣的底部打一个死结。就可以开始在机器里加腌好的肉,开启机器往肠衣里灌肉,速度要均匀,不能太快。

5. 不要将肠衣全部灌满,灌到最后的时候要剩大约4寸左右的肠衣,也打上一个死结,用一根干净的针扎扎腊肠上看得见的泡泡,放出空气。然后就开始分段,每6寸左右拧一下,用麻绳系上。

6. 把做好的腊肠挂到晾衣架上放到通风处晾10-14天,每一两天搬出去晒晒秋冬的太阳,这样腊肠的成色会更好看。等腊肠开始收缩,比原来的体积小个百分之三十左右的时候,就可以把腊肠收成了。

储存在阴凉干燥处,吃的时候蒸个20分钟后切片即可。

 

 

Tea Smoked Chicken 茶叶熏鸡

I made this tea smoked chicken twice when I visited my family back home last month, everyone loves the richness in flavor and its juiciness.

Such an easy and delicious dish deserves a special place in my blog!

春节回乡时给家人做了这款茶叶熏鸡,大家都说非常好吃,后来又再做了一次,也是一上桌就吃光了。是道很省事,又很惊艳的宴客菜哦!

Ingredients:

2.5-3 lbs/1100-1500 g of free range Chicken

1 packet/ 20 g of  shop bought salt baked chicken seasoning 盐焗鸡粉

         OR

5 g Sichuan peppercorn + 15 g salt,toasted and grounded

材料:

2.5-3 磅/1100-1500 克  土鸡/三黄鸡

1 包 盐焗鸡粉

         或

5 克 花椒 + 15 克 食盐炒香磨成粉


For Smoking:

1 Star anise

2-3 Bay leaves or 1 stick of cinnamon stick

Peels of two tangerines

2-3 Cloves of garlic  Optional

1/3 cup of uncooked rice

1/3 cup of black tea leaves(I used leaves from 5 tea bags)

1/4 cup white or brown sugar

1/4 cup all purpose flour

烟熏材料:

1 只 八角

2-3 片 桂叶 或 一段 桂皮

2 只 橘子 剥开 的橘子皮

2-3 瓣 蒜瓣   可无

1/3 杯 大米

1/3 杯 红茶叶  (我用了五包的红茶包,剪开取叶子)

1/4 杯 白糖/红糖

1/4 杯 面粉

1. Pat dry the chicken and rub salt baked chicken seasoning or sichuan pepper salt all over the chicken. If the innards came with your free range chicken, you can rub some seasoning powder on them and insert it into the chicken. Place in a large bowl with lid, refrigerate and marinate for at least 8 hours.

2.  Tear off 2-3 large pieces of foil paper to make a simple smoke chamber . If your foil paper isn’t wide enough, connect 2-3 pieces of the same length by placing one on top of another and seal fold the edges at 1 cm width, make sure you fold it 2-3 times to ensure it is properly sealed.  You should end up with a 2.5 ft x 2 ft foil.

3. Mixed all ingredients listed under “for smoking" and place the mixture in the center of the foil paper. Set a steamer rack on top.

4. Place the marinated chicken on the steamer rack.

5. Bring the foil paper together by sealing the edges like you would for parchment paper for en papillote, try to keep the foil paper away from the chicken to prevent sticking and peeling off the skin of chicken. The idea is to create a Chamber/bag like space that is completely sealed and allowed smokes and flavors to penetrate the chicken.

6. I will do my final round of checking of all seals before putting it in the oven to make sure it is completely sealed.

Note:It is better to insert a baking sheet under your sealed foil pocket, it will be easier to move in and out of the oven.

7. Preheat oven to 400 F/200 C, bake/smoke the chicken for 2-2.5 hours, depending on the size of your chicken.

8. Take the pocket out of oven when it is done, make sure you stand at a distant when you open the pocket/chamber, it can be quite smoky and hot!

The smoked chicken should be very tender and easily break apart by a fork.

1. 把土鸡洗干净后擦干,用盐焗鸡粉或椒盐粉里外抹匀。如果有鸡内脏也可以一起腌好塞到鸡肚腔里。放到冰箱里腌制一个晚上。

2.  第二天取2-3大张锡箔纸做烟熏烤袋,先把两张锡纸重叠,把一端折成1cm宽,折两到三次确保不漏气。依次把另一张的一端和中间部分的锡箔纸拼接,展开成一张大约 2.5 尺长,2 尺宽的大锡箔纸。(如果你家的锡箔纸够大就不必那么费劲, 我家只有一般宽度的锡纸。)

3. 在锡纸中央铺上所有的烟熏材料,混匀。放上一个比较高的蒸架。

4. 把鸡取出,放到蒸架上,如果喜欢也可以在鸡肚子里塞入姜葱。

5. 把鸡用锡箔纸包起,捏成饺子型,尽量不让锡箔纸碰到鸡只身体。我会这个时候把各处接缝再捏一遍,确保不透气漏风。

注:锡箔纸底部最好有个烤盘托着,这样进出烤箱会比较容易。

6. 烤箱预热至400F/200C, 把鸡入烤箱烤2-2.5小时(按鸡只大小和烤箱性能而定)。

7. 烤好小心取出烤包,打开时记得别靠得太近,会有一阵热烟喷出哦!熏好的鸡很酥很软,用筷子轻轻一拨就散,非常鲜嫩好吃。

中文 — 茶叶熏鸡

Chinese Waxed Duck 腊鸭

Together with Lap Cheong or Chinese Waxed Sausage, I also made a small batch of Lap Ngak (Waxed duck), a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

The only difference between the cantonese Lap Cheong and this Chinese waxed duck is that the duck will be smoked once cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠和腊鸭,用时间慢慢地堆积一些年味。

Ingredients:

2.2 lbs/1000 g Duck legs (around 4)

30 g salt

6 g Sichuan Peppercorns

6 g sugar

6 g Chinese white spirit/wine

 

材料:

2.2 磅/1000克 的 鸭腿 (大约4只)

30 克 盐

6 克花椒

6 克 糖

6 克白酒

1.  Toast salt and sichuan peppercorns in a skillet/pan until crisp and fragrant. Coarsely crushed the peppercorns and salt using a mortar and pestle.

2. Clean and dry the duck legs with kitchen towel, remove any remaining hair.

3. Rub the sichuan peppercorn and salt mixtures to the duck legs, add sugar and Chinese white spirit/wine, mix well and place the duck legs in a deep container with cover.

4. Place the duck in a cool, dry place like a cellar, or the fridge. Turn the duck every 24 hours and remove excess water that come out from the duck, do this for 3-4 days.

5. Use cotton strings or hemp strings to tie the duck legs, hang the legs to dry in a well ventilated place. Bring in the duck at night and keep somewhere cool like a pantry.

6. Duck fat will begin to drip so lay down kitchen towel or newspaper to catch the duck fat. You’ll notice the meat and skin get darker about 7-8 days. Continue to air dry the duck legs until dehydrated and loses about 30 percent of its original weight depending on the weather and humidity level, it could range from 7-20 days, mine took around 14 days.

Note: you can test the readiness of duck legs by pressing on the meat, if it is somewhat tight and feel waxy, it is ready.

1.  在一口小锅里把食盐和花椒小火煸香,稍微冷却后捣碎备用。

2. 鸭腿清理干净后用厨房纸吸干水份,拔除剩余的鸭毛。

3. 把花椒和盐均匀地抹到鸭腿上,加入糖和白酒,抹匀后摆到一个带盖的容器里。

4. 把鸭腿放到冰箱或家里比较冷的地方腌制。每24小时翻一翻,顺便把流出来的血水倒掉,重复这个动作3-4次。

5. 用棉绳或麻绳把鸭腿绑好吊起,挂到通风处风干。夜晚可以收回家放到阴凉处,白天再挂出去。

6. 2-3天后就会看见鸭腿开始滴油,所以地上最好铺上一层报纸或厨房纸吸油,免得弄脏了地板。这个时候你会发现鸭腿的颜色正在加深,当鸭腿开始收缩变干,体积少了差不多百分之三十的时候,就差不多好了。

风干腊鸭的时间要看当时的气候温度和湿度,一般需要7-20天,我的腊鸭是用了约14天才风干的。

注: 用手压压风干的鸭腿,感觉肉皮紧缩,肉不回缩就算好了。

7. The duck is ready for smoking once it is dry enough. I smoke my duck and cured meat in an old wok, you can use a smoker if you have one.

8. Place a sheet of foil paper in the wok, add 1/3 cup of rice/glutinous rice,1/3 cup of Chinese green tea leaves, 3 tbsp of sugar, 2-3 cloves of garlic (Optional), and tangerine/orange peels from 2 oranges/tangerines. Combine and spread out evenly.

9. Place a round baking/cooking rack over the mixture and lay the cured meat/duck legs over the rack, cover with lid and turn the stove to high, when smoke starting to show from the seam between wok and lid, turn the heat to medium low/low and smoke/cook for 45 minutes to 1 hour. The smoked meat looks more transparent and waxy once done.

Store the smoked, cured meat in cool, dry place.

7. 鸭腿风干后就可以熏了。居家小打小闹地做点年货吃,不必专门地买熏炉来熏,用家里本有带盖的旧锅即可。

8. 锅底铺上一层锡箔纸,倒入1/3杯的白米/糯米,1/3杯的茶叶,3大勺的白糖,2-3瓣的蒜瓣儿(可无)和两只橘子剥下来的橘子皮,混匀。

9. 锅子里架上一个铁网,把腊肉腊鸭摆上,加盖大火烧至冒烟后转小火熏制45分钟至一个小时。熏好的肉色泽透亮,很是好看。

熏好的腊味储存在阴凉干燥处即可。

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Cantonese Waxed Meat 广式腊肉

Together with Lap Cheong or Chinese Waxed Sausage and Waxed duckI also made a small batch of Cantonese Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year.

This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 7-14 days depending on the weather.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠腊鸭和广式腊肉,用时间慢慢地堆积一些年味。等腊味都做好了,就可以制作一锅香喷喷的腊味饭啦!


Ingredients:

5 lbs/2250 g pork belly

100 g sugar

100 g of Chinese Rose wine

50 g Chinese white spirit

100 g Soy sauce

80 g Dark Soy sauce

55-60 g  Salt

 

材料: 

5 lbs/2250 克 五花肉

100克 白糖

100克 玫瑰露

50 克 白酒

100克 生抽

80克 老抽

55-60克 盐

 

1.  Clean and dry the pork belly with kitchen towel, use a thick needle with cotton string to push through the stronger end of the pork belly to make a loop to aid suspension, you can also use metal hooks for this purpose.

2. Hang the pork belly strips in a cool dry place with plenty of aeration and air/wind dry for 5-7 hours until the surface of meat is dry to touch.

3. Place all the other ingredients in a large mixing bowl, place the pork belly into the mixing bowl, mix well to make sure all the meat covered with sauces and place the pork belly a deep container with cover.

4. Place the pork belly in a cool, dry place like a cellar, or the fridge. Turn the pork belly every 24 hours, marinate the meat for 5-7 days.

5. Hang the pork belly strips to dry in a well ventilated place. Bring the strips back at night and keep at somewhere cool like a pantry, bring the meat out in a place with some winter sunshine once every two days, sunbathing the meat will give a glow to the meat.

6. You’ll notice the meat and skin get darker in about 7-8 days, continue to air dry the meat until dehydrated and loses about 30 percent of its original weight depending on the weather and humidity level, it could range from 14-20 days, mine took around 18 days.

Note: you can test the readiness of meat by pressing on the meat, if it is somewhat tight and feel waxy, it is ready.

1.  把五花肉切长条洗净用厨房纸吸干水份,用针把棉线穿过肉条尾端比较厚的地方,打结后挂起放到户外通风阴凉处风干5-7个小时。你也可以用铁钩子挂起肉条。

2. 把腌料混好,收回表面稍微风干的肉条,放到大盆里和腌料拌匀,摆到一个带盖的盒子里,放到阴凉处/冰箱里腌制5-7天,中间翻动数次。

3. 挂起腊肉,放到通风处风干。夜晚可以收回家放到阴凉处,白天再挂出去。5-7天后就会看见肉的颜色正在加深,当肉条开始收缩变干,体积少了差不多百分之三十,肉条开始泛出油光的时候,就差不多好了。

风干腊肉的时间要看当时的气候温度和湿度,一般需要14-20天,我的腊肉是用了约18天才风干的。

注: 用手压压风干的腊肉,感觉肉皮紧缩,肉不回缩就算好了。

做好的腊味储存在阴凉干燥处即可。

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Hakka Waxed/cured Meat 客家腊肉

Together with Lap Cheong or Chinese Waxed Sausage, Waxed duck and Cantonese Waxed Meat I also made a small batch of Hakka Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten by the Hakka Clan during Chinese New Year.

This type of cured meat is unique comparing with its peers, it uses a lot of spices in its marination, it is starting by soaking the spices in Chinese spirit for days before applying to the meat, this unique method will blend and bring the aroma of spices out and gives the cured meat a very distinct and pleasant flavor.

The way of making is pretty similar to the other Chinese cured meat, it is marinated with seasoning for days and then left hung out to air dry in a dry cool place until cured for approximately 14-24 days depending on the weather.

Beside the flavor, the other difference between the cantonese waxed meat and this Hakka waxed meat is that this meat will be smoked once it is cured to give more flavor to the meat.

冬至前后是制作腊味的好时节。“秋风起,腊味香” 是广粤那里耳熟能详的口头禅,过去很多家庭都会趁着秋风起,空气冷冽干燥的时候腌制腊味。

今年秋季遇上我工作比较闲,制作了腊肠腊鸭广式腊肉,用时间慢慢地堆积一些年味。

客家腊肉的制作和一般的腊肉有点不一样,它的做法是先将各种香料泡到酒里几天,等香料的香味和酒融合之后再用它来腌肉。这样的处理方式让腊肉成品有特殊的香味,非常好吃。


Ingredients:

5 lbs/2250 g Pork Belly

100 g/ml Chinese White Spirit

80 g/ml Chinese Rose Wine

8 g/ 6 Star Anise

20 g Fennel seeds

3 sticks of 2 inches long Cinnamon sticks

5 g of Cloves

10 g of Chinese Five Spice

80 g Salt

 

材料: 

5 lbs/2250 克 五花肉

100 克 白酒

80 克 玫瑰露酒

8 克/六只 八角

20 克 小茴香

3 根 肉桂

5 克 丁香

10克 五香粉

80 克 食盐

1. Measure out the Chinese White spirit and Rose wine, place it in a airtight jar, add the whole spices listed under ingredients (leave the Chinese five spice powder for later.), let the spices soaked in the wine/spirit for 3 days.

2. Once the spices are soaked, clean and dry the pork belly with kitchen towel, use a thick needle with cotton string to push through the stronger end of the pork belly to make a loop to aid suspension, you can also use metal hooks for this purpose.

3. Place the pork belly in a large mixing bowl, pour the spices infused wine together with whole spices over the meat, add salt and Chinese five spice powder, mix well to make sure all the meat covered with spices and place the pork belly a deep container with cover.

4. Place the pork belly in a cool, dry place like a cellar, or the fridge. Turn the pork belly every 24 hours, marinate the meat for 5-7 days.

5. Hang the pork belly strips to dry in a well ventilated place. Bring the strips back at night and keep at somewhere cool like a pantry, bring the meat out in a place with some winter sunshine once every two days, sunbathing the meat will give a glow to the meat.

6. You’ll notice the meat and skin get darker in about 7-8 days, continue to air dry the meat until dehydrated and loses about 30 percent of its original weight depending on the weather and humidity level, it could range from 14-20 days, mine took around 18 days.

Note: you can test the readiness of meat by pressing on the meat, if it is somewhat tight and feel waxy, it is ready.

1.  把白酒和玫瑰酒称量好,倒到一个宽口的玻璃瓶里, 把香料都加入酒里泡三天(五香粉先别加)。

2. 三天后,把五花肉切长条洗净用厨房纸吸干水份,用针把棉线穿过肉条尾端比较厚的地方再打结。你也可以用铁钩子挂起肉条。

2. 把肉放到大盆里,倒上泡好的香料和酒,加入五香粉和盐拌匀后摆到一个带盖的盒子里,放到阴凉处/冰箱里腌制5-7天,中间翻动数次。

3. 挂起腊肉,放到通风处风干。夜晚可以收回家放到阴凉处,白天再挂出去。5-7天后就会看见肉的颜色正在加深,当肉条开始收缩变干,体积少了差不多百分之三十的时候,就差不多好了。

腊肉风干的时间要看当时的气候温度和湿度,一般需要14-20天,我的腊肉是用了约18天才风干的。

注: 用手压压风干的腊肉,感觉肉皮紧缩,肉不回缩就算好了。

7. The meat is ready for smoking once it is dry enough. I smoke mine in an old wok, you can use a smoker if you have one.

8. Place a sheet of foil paper in the wok, add 1/3 cup of rice/glutinous rice,1/3 cup of Chinese green tea leaves, 3 tbsp of sugar, 2-3 cloves of garlic (Optional), and tangerine/orange peels from 2 oranges/tangerines. Combine and spread out evenly.

9. Place a round baking/cooking rack over the mixture and lay the cured meat over the rack, cover with lid and turn the stove to high, when smoke starting to show from the seam between wok and lid, turn the heat to medium low/low and smoke/cook for 45 minutes to 1 hour. The smoked meat looks more transparent and waxy once done.

Store the smoked, cured meat in cool, dry place.

4. 腊肉风干后就可以熏了。居家小打小闹地做点年货吃,不必专门地买熏炉来熏,用家里本有带盖的旧锅即可。

5. 锅底铺上一层锡箔纸,倒入1/3杯的白米/糯米,1/3杯的茶叶,3大勺的白糖,2-3瓣的蒜瓣儿(可无)和两只橘子剥下来的橘子皮,混匀。

6. 锅子里架上一个铁网,把腊肉摆上,加盖大火烧至冒烟后转小火熏制45分钟至一个小时。熏好的肉色泽透亮,很是好看。

熏好的腊味储存在阴凉干燥处即可。

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http://blog.sina.com.cn/s/blog_67f589f40102wuke.html

 

 

Chinese Stewed Pork Burger 白吉馍 & 肉夹馍

Roujiamo (肉夹馍) is considered the Chinese equivalent to the Western hamburger and meat sandwiches, it is a street food originating from Shaanxi Province in China. It is also made famous by Xi’an Famous in New York City a couple of years back.

The flatbread used for this sandwich is called “Bai Ji Mo” (白吉馍), which is made from wheat flour first toasted on flat pan and then baked in a clay or mud oven. A good Bai Ji Mo is said to be crusty on the outside and soft in the inside.

The stewed meat is most commonly pork, stewed for hours in Master Stock, it is later chopped and stuffed into the flatbread, served with a little gravy from the stew (腊汁), thus this Chinese Stewed Pork Burger is also called “腊汁肉夹馍” which means Chinese Stewed Pork Burger with gravy.

我前不久看了一部陕北风味的电视剧“平凡的世界”,戏里的许多美食让我很眼馋。我平时上班也会偶尔到纽约的西安名吃买个腊汁肉夹馍吃,很喜欢那馍的口感,虽然可能它并不十分正宗。

我很久以前曾做过杂粮版的肉夹馍,虽然比较健康,但口感上还是有点差别的。后来又实验了好几次,终于做出了有“铜圈虎背菊花心”的白吉馍,非常好吃。

今儿写个帖子记录一些心得,让大伙儿也可以在家炮制这款美味的地方特色。

Ingredients for Baijimo (Flat bread):

3 cups/360 g All purpose flour

2-3 tbsp/25-30g of all purpose flour (to be added later)

3/4 cup/ 180 g Water (Room Temperature)

1 tsp/3 g of Active dried yeast

 

白吉馍材料:

3杯/360 克 中筋面粉

2-3 tbsp/25-30克 中筋面粉 (戗面用)

3/4 杯/ 180 克 水 (室温)

1 小勺/3 克 快速酵母

 

For Master Stock Starter:

1 tsp Chinese Five spice

1 Black Cardamom

About 20 of Sichuan Pepper (花椒)

1 stick of Cinnamom Stick

2 bay leaves

1 tsp Fennel

3-5 cloves

1 star anise

1 tbsp of Hoisin Sauce

1/4 cups of fish sauce/ soy sauce

1 tsp Salt

3-4 small pieces of rock sugar

Others:

2.5-3 lbs Pig’s Trotter

1. Place 3 cups of all purpose flour, yeast and water in a large mixing bowl, mix and knead together to form a stiff dough. Cover the dough and let it rest for 15 minutes. When the dough raises about 30% larger in size and the dough is softer to touch, it is time to start working on the dough.

2. Sprinkle about some all purpose flour on working surface, take the dough out and slowly knead the flour in, adding 2-3 tbsp of flour slowly to knead the dough until it form a stiff and smooth dough again, let the dough rest for 5 minutes.

3. Divide the dough to 8 equal portions, take one portion  and shape it into a long log. Apply gentle pressure to taper the dough on the outer edges, by doing this, your log should end up slightly thicker in the middle and thinner on the ends.

4. Use a rolling pin to roll the log into an oblong shape, roll it up from the bottom to form a small cylinder, turn over and flattened the dough to form a 1 cm thick flat dough, repeat the steps for the remaining dough.

5. Shape the flat doughs into bowl shape, preheat oven to 400 F(200 C), heat up a cooking pan, preferably cast iron pan. Place the bowl shape dough facing up, cook at medium heat for 2 minutes, turn the bowls and flatten the dough using a spatula or your palm if you can bear the heat. Continue cooking for 2-3 minutes, your bread should now have beautiful circular grill marks on it.

6. Transfer the bread to a baking sheet, bake them in the oven for 8-10 minutes until slightly puffed and crusty on the surface.

1. 把3杯面粉,酵母和水揉成一个偏硬的面团,加盖放到温暖处发酵15分钟。发到面团半发酵即可,用手指压压面团,感觉比较松弛就可以了。

2. 15分钟后取出面团,在案板上撒上大约2-3大勺的面粉,面粉要分2-3次加入,慢慢地把面团揉到紧致光洁为止,饧面5分钟。

3. 把面团分成8个等份,搓成梭子形(两头尖),用擀面杖擀成牛舌状后卷起竖立成柱子状。把面团依次处理好后用手掌压平成面坯,盖上干净的布,再次饧面5分钟。

4. 陕西有一种鱼肚型的擀面杖,专门拿来擀馍,用那种擀面杖擀面的话面坯就会自然地形成碗装。我家没有这款擀面杖,就用普通的擀面杖擀平后用手捏成小碗状。

5. 烤箱预热至400 F (200 C)。 热上一口铸铁/平底锅,把擀好的面坯碗口朝上放到平底锅上中火烙2分钟定型,翻面压平继续烙2-3分钟就会形成漂亮的“铜圈虎背菊花心”烙印。

6. 把馍都烙好后,全摆到一个烤盘里入烤箱烤8-10分钟至馍膨胀表面变酥脆。

7. To make master stock, place all ingredients listed under master stock in a deep pot/stock pot with 8 cups of water and the old stock that stored in freezer (If you have) bring it to boil, then turn it to medium heat and keep simmering for another 30-40 minutes, take out all spices. The stock is ready.

8. Clean and blanch trotter in boiling water briefly, drain, wash and set aside. Place the trotter into the master stock, bring to boil and turn the heat to medium low and cook for 2-3 hours until tender. Sieve and pour about 4 cups of the stock into a container and freeze it up to be use as old stock later.

9. Once the bread is cooled enough to work on, slit the bread from the middle but do not completely cut it through, stuff the bread with minced stewed pork and serve warm.

7. 把卤水里列出的所有材料放到瓦煲里文火煮滚后加入家里的老卤(我是冷冻室里冻着的)大火煮滚后卤汁成。

8. 把元蹄清理干净,汆烫洗净后加到老卤里煮滚后转小火炖2-3个小时至酥烂为止。这个时候可以把卤水过滤一大罐冻起来收藏,下次再加到新的卤水里一起卤。

9. 馍稍微放凉后从中间横切开,别切断,填入剁碎的腊汁肉即可。

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Chinese Aspic 水晶肉皮冻

Chinese Aspic is a dish made with mainly pork skin, where the skin are clean off of fat and cook into stock, when cooled, set into natural gelatin. The stock can be filled and flavored with spices.

Aspics are usually served cold with dressing and herbs as a starter, a good aspic is clear and free from impurities, which requires a lot of cleaning and slow cooking.

我第一次吃肉皮冻是在新州中国人的一次聚会上,琥珀色透明的冻里裹着一块块的肉皮,无论是卖相还是味道都特别好。

前阵子买肉做腊肉腊肠的时候看见超市有包装好的猪皮,买了一盒回家做水晶肉皮冻当前菜吃。

 

Ingredients:

400 g Pork Skin

3 cup/ 700 ml water

2-3 pieces of sliced ginger

1 stick of cinnamon

1 star Anise

1 spring onion (Tie into knot)

1/4 tsp of salt

 

材料:

400 克

3 杯/700克 水

2-3 片 姜片

1 根 桂皮

1 只 八角

1 根 青葱

1/4 茶匙 食盐

1. Bring half a pot of water to boil and blanch the pork skin for 2-3 minutes, take it out and with the help of a sharp knife, scrape the underside of the skin to remove any seen fat. Repeat the process of blanching and scrapping for 2-3 times until no fat remains on the skin.

2. Cut the pork skin into small strips, you can use a scissor to cut it too.

3. Place the pork skin strips, ginger slices, spring onion, cinnamon, star anise, salt and water in a pot, cover with a lid and place it in a steamer to steam for 2 hours. You can also cook ir on the stove top by bringing it to boil then turn the heat to low and simmer for 2 hours.

4. Discard spring onion and spices and pour the stew into a heat resistant container, leave the container in a cold place or refrigerator for few hours until the liquid solidity and set.

5. Slice the Aspic into pieces, serve with your choice of sauce and dressing. Mine was served with some homemade red oil, chopped garlic, soy sauce and vinegar.

1. 把猪皮放入滚水里煮 2-3分钟后取出洗净用一把锋利的小刀刮去皮下的脂肪,刮得越干净做出来的皮冻越晶莹剔透。重复这个步骤两三次直至肉皮刮干净为止。

2. 把肉皮切丝/段,也可用剪刀剪。把肉皮,姜片,葱段,桂皮,八角,盐和水一起摆到一只炖盅里,加盖隔水炖2个小时或放到一口锅里,炉子上大火煮滚后转小火熬煮2个小时。

3. 把姜葱,桂皮和八角取出丢弃,熬好的肉皮汤倒入一个耐热的容器里,稍微冷却后摆到冰箱或屋里比较冷的地方(冬天),肉皮汤冷却几个小时就会变成凝胶状。

5. 切片淋上沾酱吃,我喜欢用一点自制的红油,酱油醋和蒜蓉拌了吃。

I also saved some for my soupy dumplings/Xiao Long Pau recipe later.

留下一半等有时间做小笼汤包吃。

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Multi-Grain Nut + Seed Bread 坚果杂粮吐司

My mom’s favourite breakfast is homemade bread with some nut butter and avocado. She brought a bread machine a few years back and have been making homemade bread since.

She has been using the same recipe that came with the bread machine for years, the kind of recipe that is made for the machine, not too bad and nothing great about it either.

Since my visit in Malaysia this time is longer, I decided to create a multigrain nut + seed bread recipe for mom to use.

I made 4 loaves of the same bread each with little adjustment to the recipe, this one last one is by far the best, with close to 70% of liquid ratio, the bread stays soft and chewy days after baking.

Mom’s bread machine broke after 3rd attempts on this recipe, a workload it is not designed to take, I had to use my sister in law’s KA for my fourth bread and took the opportunity to get one new machine for mom, as the old one is really subpar, and take as much as a new machine’s worth to repair.

我妈平日最喜欢的早饭就是自己烤的面包加上自己磨的杏仁酱和牛油果,吃了好些年都不厌倦。妈妈做的面包就是按面包机程序里教的食谱来做的,不难吃,也说不上美味。

我今年春节回娘家待的时间比较长,就趁机会用家里现有的材料做了几次坚果杂粮面包,为了确定食谱一共做了四次,每次食谱都有微调。最后一个终于让我满意了,接近70%的含水量让烤出来的面包几天后都还是软的。

这款面包味道很好,越嚼越香我很满意,父母也很喜欢。唯一的问题是我妈的杂牌军面包机在我连续四天做了三个面包之后就罢工了。修理费居然和新的面包机价格差不多,我顺道趁这个机会把面包机也给换了。

注:因为一个星期里做了四次这款面包,所以我除了第一个外,下来三个都用了老面法,就是每一次的面团里都会加入之前留下的老面,然后再在新的面团里取一些面团留作下一次的老面,加了老面的面包会膨发得更匀更细致,而且麦香更浓郁,我觉得很值得推荐哦!

 

Ingredients:

250 g Bread flour

50 g quick cook oatmeal

100 g Whole Wheat flour

30 g Sugar

230-240 g nut milk/whole milk

1 Medium/35 g  egg (or 25 g of nut milk/water for vegan version)

30 g Butter

4 g Salt

4 g Instant Yeast

80 g Chopped mixed nuts (I used almond/walnut)

20 g Sesame/Flax seeds

100 g old dough from last batch  Optional

 

材料:

250 克 高筋面粉

50 克 快熟燕麦

100 克 全麦粉

30 克 糖

230-240 克 植物奶/牛奶

一只/35克 鸡蛋 (全素的可以用25克水/植物奶代替)

30克 黄油

4 克 食盐

4 克 酵母粉

80 克 切碎的杏仁/核桃/坚果

20 克 芝麻/亚麻籽

100 克 老面/面肥(可无)

1. Weigh all the dry ingredients out accordingly. Place sugar, yeast and milk (slightly warm or room temperature) in the bread machine or stand mixer. Give it a quick stir and let it proof for 5 minutes until foamy.

2. Whisk bread flour, whole wheat flour, oatmeal and salt together in a large mixing bowl.

3. Add flour mixture into the bread machine (with yeast, milk and sugar in it) 1/2 cup at a time with the kneading function on until all the flour are used and the dough starting to form a sticky mass. If you have some old dough at hand and decided to use it, break it into small pieces and add it to the machine while kneading.

Note: It is important to break the old dough into pieces before adding to the machine to prevent uneven kneading.

4. Knead the dough about 6-8 minutes until the dough becomes a smooth ball.

Note: Take out 100 g of the dough and keep it in an airtight container, this is to be saved as old dough for the next batch of bread. You do not have to do this if old dough wasn’t added just now.

5. Add softened (room temperature) butter and knead the dough for 3-5 more minutes, add chopped nuts and seeds, knead until the nuts are all incorporated into the dough.

6. Place the dough in a lightly oiled bowl and cover it with plastic and let it rise until double in size, about 45-60 minutes.

7. After it is risen, gently scrape it out onto lightly floured surface, with the help of rolling pin, form the dough into a rectangle.

8. Roll it up into an even log, preferably the same length as your bread pan, cover with lid/plastic and let it raise for 30 more minutes or until it is close to 85-90% filled of the pan.

1. 把所有材料都称量好。面包机/厨师机里倒入糖,酵母和牛奶/植物奶(室温或微温)稍微搅拌混合后静置5分钟至酵母呈棉絮状。

2. 把高筋面粉,全麦粉,燕麦和食盐混匀。启动机器的揉面程序,慢慢地把混合粉加入。如果用老面的话,这个时候可以把老面掰成小块慢慢加入,继续揉面6-8分钟至成团。

3. 取出100克面团装到一个密封的盒子里冷藏,留作老面。如果之前没用老面的话,此步骤可省去。

4. 把软化(室温)的牛/黄油加到面包机里,启动揉面程序继续揉3-5分钟后加入切碎的果仁、芝麻和亚麻籽拌匀。

5. 取个大盆抹上一层薄薄的油,把面团置入加盖发酵45-60分钟或至两倍大。

6. 案板上撒上一点点面粉,把发酵好的面团取出,擀成一个长方型。整型卷起成长棍状,长度最好和面包模一致。置入到面包模里加盖发酵30分钟或至面团膨发至85-90%满盒的状态。

9. Preheat the oven to 350 F (180 C), bake the bread for 40-45 minutes, open lid and bake for 5-8 more minutes if you are using a loaf pan with lid.

10. Transfer pan to wire rack and let cool for 5 minutes before removing loaf from pan. Let the loaf cool to room temperature on a rack before slicing and serving.

7. 烤箱预热350 F (180 C),  入烤箱烤40-45分钟, 如果用的是加盖的吐司盒,40分钟后开盖后再烤5-8分钟上色。

8. 取出烤好的面包稍微冷却后脱模,完全冷却后再切片。

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