How to Make Chinese Wonton!

This is what I cooked for dinner yesterday! Looks Yummy :)

Here is the video I took to show you how to wrap Wonton.

戚風蛋糕(一) --用低筋麵粉

材料：
鸡蛋5个，低筋面粉85克(3OZ)，玉米油40克(1.4OZ)，鲜牛奶40克，细砂糖60克(2OZ)(加入蛋白中)，细砂糖30(1oz)克(加入蛋黄中)

做法：

1、蛋白蛋黄分离，盛蛋白的盆要保证无油无水。
2、蛋白打发到有泡状的时候，加入1/3的细砂糖(20克)，继续搅打到蛋白开始变浓稠，呈较粗泡沫时，再加入1/3糖。再继续搅打，到蛋白比较浓稠，表面出现纹路的时候，加入剩下的1/3糖。
3、再继续打一会儿，看到提起打蛋器蛋白能拉出一个短小直立的尖角，就表明达到了干性发泡的状态，可以停止搅打了。
4、把5个蛋黄加入30克细砂糖，用打蛋器轻轻打散。不要把蛋黄打发(如果蛋黄被打到颜色变浅，体积变大，就说明被打发了。会导致戚风蛋糕不够细腻。)
5、依次加入40克油和40克牛奶，搅拌均匀。再加面粉，用橡皮刮刀轻轻翻拌均匀。不要过度搅拌，以免面粉起筋。
6、盛1/3蛋白到蛋黄糊中。用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌，不要划圈搅拌，以免蛋白消泡)。翻拌均匀后，把蛋黄糊全部倒入盛蛋白的盆中，用同样的手法翻拌均匀，直到蛋白和蛋黄糊充分混合。
7、将混合好的蛋糕糊倒入模具，抹平，用手端住模具在桌上用力震两下，把内部的大气泡震出来。放进预热好的烤箱，３４５度，视烤具的深厚决定时间。一般约 ２０－３０分钟。烤好后的蛋糕从烤箱里取出来，立即倒扣在冷却架上直到冷//。。，。。，。。；；；却。然后，脱模，切块即可享用(直接吃已经非常好吃了)。也可以用来制作各种裱花 蛋糕。c

问题：凉了以后收缩。原因是1.没用cake flour 2.蛋白打过头了 3.没有预热烤箱

北京烤鸭DIY//A Simplified Peking Duck

Exported from  MasterCook II  *

                          A Simplified Peking Duck

Recipe By     : COOKING RIGHT SHOW #CR9747

Serving Size  : 6    Preparation Time :5:30

Categories    : New Text Import                  Cooking Right Show

   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

    1      Large         Whole Duck -- giblets removed
    1      Teaspoon      Freshly Ground White Pepper
    1 1/2  Tablespoons   Ground Cinnamon
    1 1/2  Tb            Ground Ginger
      3/4  Cup           Brown Sugar
      3/4  Cup           Red Wine Vinegar
    1      Teaspoon      Sesame Oil
    2      Teaspoons     Peanut Oil
      1/2  tsp           Ground Star Anise

Bring a pot of water, large enough to hold the duck, to a boil. Remove from
heat and plunge duck in the water for 5 minutes. Remove and pat dry.

Combine the rest of the ingredients in a small saucepan and bring just to
the boil. Off heat, allow mixture to cool to room temperature. Liberally
coat the duck with the mixture and let it sit at room temperature for 3
hours so that the coating dries out.

To cook: Place duck on a rack, breast side up in a preheated 350 degree oven
for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally
and regulate temperature so that the coating does not burn.

To serve: Let duck cool to room temperature. Carefully carve pieces from the
bone being sure to include the crisp skin. Roll up in Chinese Pancakes
(recipe follows) with a dab of hoisin sauce and slivered green onions.

CHINESE PANCAKES

2 cups all-purpose flour
1 cup boiling water
2 tablespoons minced green onion
2 tablespoons sesame oil

In a bowl combine the flour and water stirring constantly until all the
water is absorbed. Add more water if mixture seems dry, dough should just
hold together in large lumps.

Add green onions and gather and kneed dough on a lightly floured board (or
in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest
at room temperature for 30 minutes.

Unwrap, knead again for 5 minutes. Form into a log about 18 inches long and
1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball.
Dip one side of ball in the sesame oil and place oiled side on top of
another ball. Roll out the two into a circle about 6 inches in diameter.
(Rolling the two together, helps keep them moist inside.)

Heat an ungreased saute pan over low heat.  Put double pancakes into pan and
cook until dry on one side. Flip and dry out other side. Remove pancakes,
peel them apart and set aside. Cover with plastic.

At serving time, steam briefly or wrap in plastic and cook in microwave at
full power for 30-40 seconds.

http://www.recipesource.com/main-dishes/meat/poultry/duck/pekin
 


面饼左边是我用盘子比着切出来的圆形，右边的是我妈直接杆出来的，姜还是老的辣阿！烤鸭皮经过开水烫+刷蜂蜜水 处理完了以后凉了一夜加上一个上午，皮都干掉了，烤出来酥皮效果特别好，很成功

步骤（结合了好几个人的）

1。烧一锅开水,抬起锅直接往鸭皮上淋,不要用勺子淋，如果用勺子盛出来淋鸭子的话,在冬天水就凉了。看见鸭皮收缩,即换位置接着淋. 水一定要烫,但千万不要把鸭皮烫烂.不停换位置淋鸭子,直到整只鸭的鸭皮收缩为止.，淋完以后整只鸭子的皮都发亮紧绷，不再是那种松松软软的了。

2。蜂蜜和水2：1的比例混合好。不要让蜂蜜过稠，否则烤出来的鸭子容易焦。把鸭子挂起来（我用俩衣服架子连起来，一头通过鸭脖子下面钩住鸭子，另一头挂到walmart买的活动的挂衣服的架子上了，也有人用酒瓶子塞到鸭子肚子里让鸭子树立起来，我觉得那样不如全挂起来风干效果好），把蜂蜜水刷到鸭子上面，晾干30分钟--1小时之后,直至鸭皮基本干了（中间也可以用风扇对着吹，时间可以短一些旧干了）,再刷1遍蜂蜜水。

3。风干（很关键的一步），可以用风扇吹，也可以放一晚上自然晾干（自然风干这个效果最好），第二早上,会看见鸭皮几乎干掉,.这样鸭皮不用吹气也能烤脆.。

4。那鸭子放到烤盘的架上（最好用带架子的那种专用烤盘，接油方便），通过清理鸭内脏的时候割开的鸭肚子上的那个口往鸭肚里面灌水，然后把口缝起来或者用什么东西堵上。防止水蒸汽影响鸭皮酥的程度。好多人说是把面包蘸水塞到鸭肚子里，一样的效果。

5。1)400度,烤40分钟. 我用的烤盘自代架子,把鸭子平放到烤盘上.注意把鸭肚,肉多油多的一面向上放,鸭脊背挨着架子放.整个过程会出很多油.
2)250度，烤80分钟。高温为了烤脆皮，低温是为了烤鸭肉。
3)取出鸭子翻面，375度考30分钟，就大功告成了。

注意：

1)要每隔十分钟，观察鸭子烤的情况，随时调整温度和时间。据说不同oven的同样定的温度差很多。
2)如果鸭子有的地方颜色已经变漂亮的黄褐色，就用锡纸贴上去。
3）片鸭肉`的时候要用锋利的刀子，不然很难片的好。

春饼：
把面粉２ＣＵＰ，滚水约１ＣＵＰ和成很软的烫面，醒两个小时．准备一个蒸锅装好水在
火上烧开转成中火，里面放一只碟子．在案上多撒一些干面，把面团分成比饺子略大的小剂子，橄成薄饼，做好一张就放进碟子里盖上盖子蒸，然后做下一张．做好了打开锅盖继续放到那个碟子里，一张摞在一张上，不用抹油，如此直到面完，再蒸几分钟即可．(也可以做好了一起蒸的，蒸大约10分钟，一点也不粘)

甜面酱，可以直接用买来的就好，也可以稍微加工一下---甜面酱3tbsp,sugar 3 tbsp, 香油1tbsp, 水1/4 cup，煮成稠汁

小酥饼

油皮： 150g all purpose flour+47g butter+28g sugar+58g water
油酥： 150g all purpose flour+75g butter
fillings：35g sugar+2xsweet potato

Steps:

Egg, Potato and Pepper Pie - A Broiled Omelete

nutrious vegetable pie

flour, green vegetable, egg, carrot, potato, small amount of salt, and vegetable oil (you may use different kinds of vgetable as you like)





  this is a good looking delicious, and nutritious food!

Summary video for how to make CHinese Steamed bread!

Interesting!!! Hedgehog Bread!!!

Here is my video! My baby like it very much!

How to make a Chinese steamed Bread hedgehog Bread!

My video to show you how to make a butterfly shape bread

My video to show you how to make a Chinese steamed bread roll

Video showing you how to make 4 brands strands bread

This is the video of how to wrap Chinese dumpling! My way is very simple!

Here is another professional video I found on youtube! Hope you will enjoy it!

My husband is also good at making Chinese dumpling wraper! Check this video!

Acturally it is not very difficult. You may just follow this action little by little! It is healthy and fun to do it by yourself than buying from grocery store. Because there usually have some added integrates to prevent the products to get worse.
So just do it yourself!!!!

white fungus soup red jujube and medlar soup

put white fungus soup red jujube and medlar in warm water for 20 minutes。Wash the fungus red jujube and medlar. Then put them in the pressure cooker. Add some crystal sugar and some water. Cook for 40 minutes.

Sweet dumplings made of glutinous rice flour

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice[1]) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus[2]) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. Chinese Lunar New Year Lantern Festival, also known as Lantern Festival, Yuan night Lantern Festival. It is also called the Lantern Festival.


照片来源：GLULU清真美食文化”

potato with vinegar flavour

Chinese name: 醋溜土豆丝(cù liū tǔ dòu sī)
Style: Sichuan(Szechuan) Cuisine
Characteristic: Potato with vinegar flavor is a good appetizer with bright color, tasting refreshing.

As one of the popular home-style dishes in China, potato with vinegar flavor seems to be a simple dish, but it is the archetypal vinegar flavor dish. Making a plate of delicious potato with vinegar flavor requires a good cutting technique, a well-controlled fire together with the proper seasonings. Potato with vinegar flavor can help lower blood pressure and prevent blockages in the arteries.

I usually would like to add some potatos to the potatos so that it becomes more nutrious and more tasty!

I bought a Chinese Gas stove last weekend!

You can see that Chinese gas stove has more flame than US ones. In China, a lot of dishes need higher flame so that the dishes taste good . This is also why many Chinese people complain that the US stove has so small flame that they can not cook what they usually cooked in China.

How to make Chestnut Soy Milk

There are many ways to cook chestnut in Chinese dishes.Today,I would like to make a cup of nutririous chestnut soy milk! Here is some information I found at wikipedia.com about chestnut:

http://en.wikipedia.org/wiki/Chestnut
Fresh chestnut fruits have about 180 Kcaloriesto 200 Kcalper 100 gr. of product; it is nevertheless much lower than that of walnuts, almonds, other nuts and dried fruit (about 600 Kcal per 100 gr). As with any plant product, chestnuts contain no cholesterol.They also contain very little fat, mostly unsaturated, and no gluten.

Their carbohydrate content compares with that of wheat and rice; chestnuts have twice as much starch as the potato. In some areas Sweet Chestnut trees are called "the bread tree". When chestnuts are just starting to ripen, the fruit is mostly starch and is very firm under finger pressure from the high water content. As the chestnuts ripen, the starch is slowly converted into sugars; and moisture content also starts decreasing. Upon pressing the chestnut a slight 'give' can be felt: the hull is not so tense, there is space between it and the flesh of the fruit. The water is being replaced by sugars, which means better conservation.

They are the only "nuts" that carry vitamin C. One ounce of boiled or steamed chestnuts has 7 mg of vitamin C; dried chestnuts have more than double that amount with 16.6 mg. for one ounce,as much as the lemon. Fresh chestnuts have a very high water content: superior to 52%, and a high transpiration rate similar to that of potatoes and onions. They can lose even 1% of weight in one day at 20°C and 70% relative humidity.


The fruit also contains many other micro-nutrients:

All you need are a cup of soy bean and 6 chestnut and a Soy milk maker. If you do not have a soymilk maker, you may use pan to boil which will takes more work and time.

Process:

Put soy bean in water for 4 hours.
Wash the soybean and put them in the soy milk maker.
Get 6 chestnut and cut them into small pieces and put in the soy mikl maker.
Add water to the level lines
Turn on the soy milk maker.
15-20 minutes later， may enjoy your chestnut soy milk!!!

Chinese Salad Cucumber Egg and Pork Salad with Vinegar Soy sauce flavor!

Here are some information for Chinese salad:

People have been enjoying the nutritious value of a simple salad since ancient times, when they used salt to season wild plants and herbs. (In fact, the word salad comes from sal, the Latin for salt). Of course, salads have evolved since those distant days. Today, in addition to greens, salads can be composed of vegetables, pasta, and fruit. Some are more filling, containing meat, poultry, or cheese. More recent inventions include the Waldorf salad - a simple concoction of celery, walnuts, apples and mayonnaise - and the Caesar salad, rumored to have been invented by an Italian chef residing in Mexico in the 1920's. While most salads are served cold, a few, such as the German potato salad, are meant to be served hot.

Still, whatever the ingredients, we tend to think of a salad as a type of appetizer: served at the beginning of a meal and designed to wet our appetite for the main course. But salads play a different role in Asian cuisine. For one thing, the common variety garden salad is unknown in Asia. For another, a salad such as a noodle salad may make up an entire meal. A salad is often designed to provide a contrast or balance with other dishes, since the harmonious blending of textures, colors, and flavors is one of the hallmarks of Chinese cuisine. The crunchy texture of lightly blanched vegetables may balance a soft noodle dish, for example. And, like a sorbet, a salad may be used to clear the palate after a particularly spicy dish.

Another noticeable feature is the amount of care taken in the physical appearance of a Chinese salad. Instead of being tossed in a bowl, salad vegetables - often blanched instead of being left raw - are normally carefully arranged on a platter.

Dressings and garnishes are commonly used in Chinese salads. In fact, in ancient times it is likely the Chinese seasoned their plants with soy sauce instead of salt. Some of the more common garnishes used to top salads are cilantro (Chinese parsley), peanuts, and chilies. Lime juice is a frequent ingredient in dressings, while peanut and/or sesame oil are the most common oils used.

I made a very simple salad which is perfect to take with the Chinese dumpling or buns!



Here is the video! It is very easy to make. It is delicious and nutrious! You may try by yourself!

Chinese Steamed Bun and dumpling fillings

Ground pork and napa filling is one of the most popular fillings in China. Here is how I make my own fillings! All you need are Napa， lean ground pork, fat ground pork, light soy sauce, dark soy sauce(both can be opurchased at Chinese grocery store), sesame oil, salt.The amount is flexable accorind to you taste. I used a media size napa, 900 gram lean ground pork, 400 gram fat ground pork. These can make many buns and dumplings that are enough for several days! My video is just a reference for you. They are tasty! Wish you can learn easily and will ike them too!