Braised pig hooves with rock candy

Wonton with 6 flavors

Spicy fish head

Spanish paella

Introduction:

A traditional Spanish dish

Ingredients:

600g seafood (shrimp, mussels, squid)

250g chicken drumsticks

400g bell pepper

350g tomato sauce

2g salt

0.5g saffron

5 garlic petals

2 cups of Arborio rice

1ml olive oil

20ml canola oil

10ml red wine

Preparation:

1. Unfreeze the seafood and chicken drumsticks

2. Chop the bell pepper into fine pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute, then turn to mild heat

4. Fry the chopped bell pepper for 20 minutes, turnover every 2 minutes, collect in a dish when it is done with desired tenderness

5. Fry the chicken drumsticks in the pan with canola oil at mild heat for 30 minutes, turnover every 5 minutes, add olive oil on top when it is dried, collect in a dish when it is done with yellowish crispy color

6. Fry the tomato sauce with garlic petals in the pan with canola oil at mild heat for 10 minutes, turnover every 2 minutes, collect in a dish when it is done

7. Fry the seafood in the pan with canola oil at mild heat for 10 minutes, add 10ml red wine to clear the fishy smell, turnover every 2 minutes, collect in a dish when it is done

8. Add the prepared bell pepper, chicken drum sticks, tomato sauce, and seafood into a big pan, add 2 cups of Arborio rice and 4 cups of water, mix well

9. Dissolve 0.5g saffron with hot water, and add it into the big pan, mix well

10. Heat the mixture in the big pan at mild heat for 20 minutes when most of the water is gone

Braised chicken claws with rock candy

Spicy fried shrimps

Noodles with clam and mushroom

Leek turnover

Steamed spareribs with rice flower

Ramen

Pancake with bunching onion

Introduction:

Similar to omelet, It is an easy dish for breakfast, but may vary a lot from different preparations. The recipe is a mixture of that for omelet and pancake. 

Ingredients:2 eggs

10g flour

10g bunching onion
5g cooked and peeled shrimp

2g salt

1g hot chili pepper

10ml whole milk
1ml sesame oil

10ml canola oil

Preparation:

1. Chop the bunching onion into fine pieces

2. Crack 2 eggs into a mixing bowel, and beat well with chopsticks

3. Add the chopped bunching onion, hot chili pepper, sesame oil, and milk into the eggs to stir well 

4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute, then turn to mild heat

5. Spread the prepared mixture into the hot oil evenly as one thin layer, wait for 30 seconds for the mixture to firm a little and use spatula to direct the left wet mixture to the sides

6. Wait for 1 minute or until the mixture is 80% firm, and turn to the other side, wait for 1 minute

7. Continually turn the pancake every 20 seconds, until the color of both side turns golden yellow

Braied pork belly with rock candy

Introduction:

This dish is based on braised pork shoulder with rock candy, which is said to originate from Jinan, Shandong, China. This recipe is an integration of several popular recipes, with a special ratio of rice wine and soy sauce as 2:1. The pork belly is cooked in one piece, and cut into slices once it is cooled down, served with extra sauce or added on top of noodles in Ramen. It is delicious!

Ingredients:

500g pork belly in one piece

10ml canola oil

45ml light soy sauce

15ml concentrated soy sauce

120ml rice wine (Shaoxing 17%)

20g bunching onion

20g ginger

20g garlic

5g rock candy

Preparation:

1. Cut the bunching onion into 5cm long fragments, and ginger and garlic into 0.3 cm thick slices 

2. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
3. Adjust the stove to low heat, and add the rock candy into the pan, continually stir the rock candy in oil with spatula until all the candy is dissolved in the oil, in about 5 minutes

4. Add the piece of pork belly (dried by paper towel) into the sugar-oil, cover the lid, wait for 1 minute, then turn to the other side of the pork belly, and wait for another minute, or till the pork surface is colored
5. Add the dry hot pepper and ginger into the hot oil and stir for 1 minute or until they dark and dry, then add garlic and bunching onion, continue stirring for 1 minute

6. Add the mixture of light and concentrated soy sauce, and rice wine, and hot water to cover the pork belly

6. Heat over high heat until boiling and continue to heat over mild heat for 2 hours with the lid covered, turn the pork belly every 30 minutes

7. Open the lid, and switch to high heat, continue cooking until the liquid dries
8. Cool the cooked pork belly in the refrigerator, and then cut it into 0.3 cm thick slices, which are ready to be served with extra sauces or in ramen

Chocolate soufflé

The recipe is copied from Food Network.

Thanksgiving trukey

Before the roasting

30 minutes after the roasting

2 hours after the roasting

The recipe is copied from NYT cooking. 

Baked bread

The recipe is copied from NYT recipes.

Fried tofu with cabbage

Introduction:

It is an easy-to-prepare dish for vegetarians. You can add your favorite spices to adjust the final flavor. The fragrance of tofu and cabbage make it special.

Ingredients:

400g tofu

200g cabbage

30 ml canola oil

10g bunching onion

10g ginger

10g garlic

5g sugar

5g salt

1g five-spice powder (fennel, anise, ginger, cinnamon, cloves)

Preparation:

1. Cut the cabbage into 2cm thick floss, and tofu into 2cm X 2cm X 2cm blocks

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute

4. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute

5. Add tofu blocks into the pan and stir for 1 minute, and then add cabbage floss into the pan
6. Add sugar, salt, and spice powder into the pan, and continue to stir for 5 minutes to finish

Baked cod with mushroom

Introduction:

It is an easy-to-prepare dish. You can add your favorite spices to adjust the final flavor.

Ingredients:

400g Cod

10 ml olive oil

5g bunching onion

2g mushroom

5g ginger

5g garlic

1g sugar

1g salt

1g black pepper

1g thyme

1g basil

Preparation:

1. Preheat the oven to 400 °F

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Mix the ginger, garlic, and bunching onion into the olive oil in a mixing bowel and stir for 1 minute

4. Add salt, sugar, and pepper in the mixing bowel and stir for 1 minute

5. Spread the mixture on the surface of the cod, and put it in the oven dish together with the mushroom, roasted in the oven for 10 minutes to finish

Fried tofu with celery

Introduction:

It is an easy-to-prepare dish for vegetarians. You can add your favorite spices to adjust the final flavor. The texture of the celery and the fragrance of tofu and celery make it special.

Ingredients:

400g tofu

200g celery

30 ml canola oil

10g bunching onion

10g ginger

10g garlic

5g sugar

5g salt

1g five-spice powder (fennel, anise, ginger, cinnamon, cloves)

Preparation:

1. Cut the celery into 2cm long fragments, and tofu into 2cm X 2cm X 2cm blocks

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute

4. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute

5. Add tofu blocks into the pan and stir for 1 minute, and then add celery fragments into the pan

6. Add sugar, salt, and spice powder into the pan, and continue to stir for 5 minutes to finish

Three-cup calamari

Introduction:

The recipe is copy of three-cup chicken. The taste and chewing is special with the flavor and hardness of calamari.

Ingredients:

200g calamari

10ml sesame oil

5ml olive oil

25ml light soy sauce

5ml concentrated soy sauce

60ml rice wine (Shaoxing 17%)

10g bunching onion

10g Thai basil

10g ginger

10g garlic

2g sugar

0.5g salt

0.5g dry hot pepper

Preparation:

1. Cut calamari into 4 cm x 4 cm pieces

2. Cut the bunching onion into 5cm long fragments, and ginger and garlic into 0.3cm thick slices

3. Heat the mixture of sesame oil and olive oil in a fry pan on the stove over high heat for 1 minute

4. Add the dry hot pepper and ginger into the hot oil and stir for 2 minutes or until they dark and dry, then add garlic and bunching onion, continue stirring for 1 minute

5. Add calamari pieces into the pan and stir for 1 minute, then add the mixture of sugar, light and concentrated soy sauce, and rice wine

6. Heat over high heat until boiling and continue to heat with stir over mild heat for 20 or until the liquid dries

7. Add the thai basil 1 minute before the finish, with the lid covered