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Pot-roasted pork with green beans 豆角焖肉 AND black-bean tomato noodls 豆豉蕃茄肉丝面

Weekend is here, more time to cook. I bought some Kimchi soup pork chunks from a Korean grocery store two days ago. Looking into my refrigerator, I found a package of pre-washed green beans and two tomatoes. So here we go: the fun of cooking is to experiment with what we have.

I have tried a couple of times to make my 1.5 yr old to eat green beans and have not been successful. Today I did it! He shoveled down a lot of the green beans. Yes meat-flavored green beans are still green beans. 🙂

Pot-roasted pork with green beans

Materials: one pound of  Pork chunk (with a bit fat is best), one bag of pre-washed green beans, salt, soy sauce, cooking wine, 2 slices of ginger root, big crystal sugar, Szechuan peppercorns, Star anise, Cinnamon bark

1. Marinate pork chunks with soy sauce, a table-spoon of oil and two table spoons of cooking wine for 20 minutes.

2. heat a fry pan with medium high heat (no need to put oil since there is oil when marinating pork), put pork chunks and ginger roots,  Szechuan peppercorns, Star anise, Cinnamon bark in and stir well. After a couple of minutes, add 1/2 cup of water and reduce heat to medium. Stir and add more water as needed.

3. After the meat chunks are slightly roasted (you can smell the aroma, so nice!), add another table-spoon soy sauce and sugar crystals and stir well. Add another 1/2 cup of water, cover the pan and reduce heat to medium low.

4. When the meat is simmering, cut all the green beans into 3/4 inch pieces. Open the pan cover and add the green beans and some salt. Stir well and cover the pan again.

Now we just need to wait the meat and green beans cooked until tender. Watch constantly in case the water level is so low that the food will get burn. Add water as needed until the pork and green beans tender.

 

black-bean tomato noodles 豆豉蕃茄肉丝面

Materials: minced garlic, preserved black beans (one handful), two bamboo shoots, two or three tomatoes, some green-leaf vegetables, sweet potato starch (1 Table spoon), meat (pork, beef or chicken as you wish. grounded or cut into thin strips), some chicken-leg mushrooms, salt, white pepper power,  light soy sauce and one table-spoon of miso paste

1. Heat a pan with medium-high heat, saute garlic and preserved black beans until fragrant. Add chopped meat and white pepper power , saute for a few minutes and add bamboo shoots and chopped chicken leg mushrooms.

2. Sprinkle some light soy sauce and the miso paste. Add chopped tomato and stir until some tomato juice comes out. Add water until it covers the mixture. Turn down the heat to medium and let it simmer.

3. When the food is simmering, fill a medium pot with water and put on high heat. Drip some oil in the water. When the water is boiling, put the green leafy vegetables for 2 or 3 minutes, then take the vegetable out and out into a empty bowl for later use. Add more water and when it is boiling again, add noodles. Stir occasionally. Add cold water if the water boiling too much!

4. When the meat, mushroom and black beans cooked, mix sweet potato starch with some water and put into the pan. Stir and turn the heat off. The starch will make the soup-like mixture a bit thicker.

5. Turn off the heat for the pot  once the noodles are cooked. Drain the water and soak the noodles in cold water (put some ice cubes in if you have. This will prevent the cook noodles stick to each other. Drain the iced water out.

6. Now take a plate, put noodles on bottom, put green leafy vegetables on top and spoon out the black bean meat tomato sauce!

 
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Posted by on October 21, 2012 in Cooking

 

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golden corn pancakes 香香玉米饼

Another lazy/easy snacks for kids.

1) cut the kernels from the fresh corn cobs, mince the asparagus and orange peppers

2) mix in some flour and water. I use whole wheat flour.

3) mix in one or two eggs and spice the mixture!

4) add a couple drops of sesame oil if you have it.

5) heat a pan with medium heat. spoon in the mixture and wait until one side is slightly brown. Turn over and also slightly brown the other side.

Enjoy after they get cool! I use also same procedure to make some Lima bean pancakes, except you don’t even need to chop!

 

 

 
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Posted by on October 19, 2012 in Cooking

 

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Emerald Golden Roll (翡翠黄金卷)

My kids won’t eat other vegetables voluntarily, except broccoli and spinach. Well, in fact I should say they wouldn’t refuse to eat these two kinds. As a Mom and veggie lovers, I need to do more tricks to hide the veggies. Here is one dish that they both love. And it is so simple that every one can make it. There is a big difference between Chinese cooking and Western cooking. Western recipes always specify the accurate measure of everything thing, including weight, volume, temperature and time. Although recent years Chinese recipes also tend to follow the  trend, but Chinese home cooking and old recipes won’t specify the accurate measure. Instead they usually use the words, such as “a little; some; proper amount “. You have to  decide how much to put in depending on your own preference. So Chinese cooking is more an art. There is no an exact same dish from different homes.

1. Mince any kind of vegetables that you wish to hide, such as kales, tulip green and spinach etc. Here I use spinach. Then mix with lean ground pork (chicken is fine too) . Add an egg white for tender texture. Keep the yolk for later use. Then spice with the mixture with salt, chick stock powder, ground black pepper. 切碎蔬菜,和瘦碎猪肉拌匀。加点油,盐,白胡椒和鸡精。想要肉更嫩的话。放一个蛋的蛋清。蛋黄留着备用。

2. Beat three or four eggs well, put the egg yolk from  step 1. and mix well. 打三到四个蛋,加上步骤1的蛋黄。

3. Heat a non-stick pan with medium heat. Add some grape seed oil and tilt your pan to ensure the oil cover the whole bottom or use oil spray. Add certain amount of beaten eggs, make sure the mixture spread nicely to form a thing layer. Once this thin egg layer is not running and forms a wrap, turn off the heat. 中火烧热不粘锅,加油。我用的葡萄籽油。加适量蛋液,左右摇摇锅让蛋液形成一层薄薄的蛋皮即可关火。

4. Wait the egg wrap cool down a little, spoon some meat/veggie mixture from step 1. and spread well on the egg wrap. Roll the egg wrap and cut into 3/4 inch pieces. 蛋皮冷却后,把步骤1中的蔬菜肉末摊在蛋皮上卷起。切成小段码在碗中。

5. Put those pieces into a steamer and steam for 15 minutes until the meat is cooked. 放在蒸锅中蒸15分钟直到肉熟。

You are done! I spent 20 minutes before steaming. I have some extra meat/veggie mixture left, so I made two patties and fried them in the pan. Enjoy!

 
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Posted by on October 9, 2012 in Cooking

 

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