Discussion » Technology » Hope you enjoy eating! 希望你喜欢吃!

  • 叮噹叔叔 (令狐叮噹)
    叮噹叔叔 (令狐叮噹) wrote:

    I have started this thread to share some of my receipes, and anyone is welcomed to contribute ... however, being most of us are very mobile, please only use accessible cooking facilities, e.g. oven is perhaps not accessible for most people in China!

    ******

  • 叮噹叔叔 (令狐叮噹)

    ...

    Here's my first receipe: 香菇,黑木耳蒸鸡翅 (mushroom, black fungi and chicken wings)

    Ingredients:
    Chicken mid-wings (鸡中翅) - about 400 to 500 g
    Chinese Shitake Mushroom (香菇) - about 5 or 6 of those
    Black fungi (黑木耳或云耳) - about a handful
    Salt, sugar and soya sauce (盐,糖,酱油) - depends on taste

    1. 如果可以的话,把每只鸡中翅都一分为二
    If possible, cut (or chop) each chicken mid-wing into half

    2. 把香菇和黑木耳(如果是干水的)分开泡水,20-30分钟
    If the mushroom and/or black fungi are those dehydrated ones, soak them separately in water, about 20-30 min

    3. 用糖,盐,酱油把鸡翅腌制(如果讲究一些,生抽比酱油更好,也可以加一些已经切碎的薑和葱),放在一旁,备用...最起码腌制30分钟
    Marinate the chicken wings with salt, sugar, and soya sauce for 30 min (can add some shredded ginger and sharlot for taste) ...

    4. 我在北京买的香菇,常常发现有小沙粒之类,所以泡过水后,要清理一下,然后可以切条或切小块
    黑木耳泡过水,用剪刀剪为小块...黑木耳底部也间中会有小沙粒,所以也应该稍为清理一下,浪费一点的话,可以选择不要根部(较硬的部分)
    Depending on where you have got the Chinese shitake mushrrom and black fungi, they sometimes have some sand particles, so they must be rinsed and cleaned, and then cut into smaller pieces. If dont mind wasting a little, the root part of the mushroom and the black fungi can be thrown away

    5. 香菇和黑木耳本身是没有味道的,所以我会把这两样东西,从水里拿出来,一起放到一个大碗里面(碗,一定要深),加盐,把它们混和一下,算是腌制吧
    Both the mushroom and black fungi are tasteless, so I normally stir-mix them together into a big bowl and marinate with a little salt

    ** 如果是加入薑和葱,也应该在这时候混进去
    If you are using ginger and sharlot, this is the time you put them into the mix

    6. 把准备好的鸡翅摊开放到上面,不用混,放入微波炉,大概4分钟吧...如果不是很强的微波炉,可能要6分钟
    Place the chicken wing pieces on top of the mushroom-fungi mix, and then put it into the microwave for about 4-5 min, or 6-7 if the microwave it not very strong

    7. 时间够了,拿出来...正常来说,鸡翅里面的水分和油,加上香菇和黑木耳渗出来的水分,会在碗底弄出很多汤(汁)...也因为微波炉是会"蒸干水"的,在上面的鸡翅应该会显得干...要用一个勺把碗里面的鸡翅,香菇,黑木耳,好好的混在一起...最后再放到微波炉内,再加热两至三分钟,那就大功告成!
    When it is finished, take it out of the microwave .. depending on the shape and size of the bowl, you might probably need to stir the chicken wings and mushroom and fungi, and then put it back into the microwave for another 3-4 min, and then it is ready

    Enjoy!

     

  • Man TianFei
    Man TianFei wrote:
    挖,你简直就是一个家庭煮男啊!哪个女人娶到你,真是她的福气啊!!!!!。
  • 叮噹叔叔 (令狐叮噹)

    ...

    哈哈...我喜欢吃...所以对做饭也有些研究...没什么的...我很确定这个网站,有很多人都不会同意你这几句话

  • Sssha
    Sssha wrote:

    ^___________^ 好吃的。吃太饱

  • 叮噹叔叔 (令狐叮噹)

     

    This next one is a slight variation to the first one ...
    下面这一个,是从上面的做了一些调整

    Ingredients:
    Chicken mid-wings (鸡中翅) - about 400 to 500 g
    Chinese Shitake Mushroom (香菇) - about 5 or 6 of those
    Bean vermicelli (粉丝) - two balls (两个球的)
    Salt, sugar and soya sauce (盐,糖,酱油) - depends on taste

    1. 如果可以的话,把每只鸡中翅都一分为二
    If possible, cut (or chop) each chicken mid-wing into half

    2. 把香菇(如果是干水的)和粉丝,分开泡水,20-30分钟
    If the mushroom is those dehydrated ones, soak them in water, also soak the vermicelli in water ... about 20-30 min

    3. 用糖,盐,酱油把鸡翅腌制(如果讲究一些,生抽比酱油更好,放在一旁,备用...最起码腌制30分钟
    Marinate the chicken wings with salt, sugar, and soya sauce for 30 min ...

    4. 我在北京买的香菇,常常发现有小沙粒之类,所以泡过水后,要清理一下,然后可以切条或切小块... 要是浪费一点的话,可以选择不要根部(较硬的部分)
    Depending on where you bought the Chinese shitake mushrrom, they could have some sand particles, so they must be rinsed and cleaned, and then cut into smaller pieces. If dont mind wasting a little, the root part of the mushroom can be thrown away

    5. 把泡好水的软粉丝,用剪刀剪短
    Use a pair of scissors to cut the (soaked) soft vermicelli 

    6. 在锅里面加些油,把腌制好的鸡翅放到里面,可以同时加入香菇,稍为混和一下,把盖盖上,用慢火煮大概15分钟
    Put some oil into a pot, put the chicken wing pieces and mushroom into the pot, cover it with a lid, and then simmer for about 15 min

    7. 把粉丝加到锅里面,稍为再混和一下...让锅里面的肉汁和油渗入粉丝,那就大功告成!
    Add the vermicelli into the pot, stir it for a few minutes so that it is soaked with the sauce in the pot, and then it is ready

    Enjoy!

  • 叮噹叔叔 (令狐叮噹)
    ...

    I had actually written this receipe in another discussion before, it was something about losing weight ... but I cannot find it ... oh well ...

    Ingredients:
    a 400g Mullet (it is called 鮻鱼 in most supermarkets, also known as 乌头 in Cantonese) - make sure you ask someone to gut it if you dont know how to do it

    If you plan to eat it immediately, then rub some salt on and inside it, just a little bit will do, put it on a plate (glass or china), then microwave 4 or 5 minutes (depending on how strong is the microwave), that's all ... it will be a little pink inside, but it is OK

    If you dont plan to eat it immediately, you have the choice to salt it before putting it into the freezer, or just put it in, and then salt it after you defrost it ... the microwave part makes no difference.

    Note:

    1. a 400g mullet should serve 2 to 3 in a Chinese meal, i.e. you must have other dishes to go with it

    2. fish tasted best if it is 95% cooked, so it is OK if it is a little pink inside

    3. this particular one, tasted even better if it is served cold, with a special Chao Zhou soya sauce ... but just plain soya sauce

    Enjoy!
  • kö
    wrote:
    同志们:吃鸡翅的时候 请不要吃翅尖,因为翅尖最易沉积激素 。。
  • 叮噹叔叔 (令狐叮噹)
    ...

    呵呵...可是鸡翅尖却是最好成绩吃的...
  • kö
    wrote:
    ····诶····
  • NN
    NN wrote:
    I enjoy eatting too but I know nothing beside the simple food :<
  • Xiao
    Xiao wrote:
    这个很高深,我还是先把面煮好比较现实。
  • Ms. Stephanie
    Ms. Stephanie wrote:
    上菜 上菜 口水ING
  • Li Yuan
    Li Yuan wrote:

    Biscuits and Gravy:

    I'm not going to write about how to make biscuits, because I get them premade. I think any plain bread will do. The most important is gravy! Yum :) Any American guys I know LOVES it. And it's super simple to make.

    You will need: sausage (not Chinese kind!! I think ground pork is fine. It's ok with some fat in it), flour 1/2 cup, and milk or half and half   half a galon(meaning a lot!).

    Step1. turn to medium high heat, bronze the ground pork/sausage.

    Step2. when all the ground pork are in brownish color, scope by scope put flour in. and whisk constantly.

    Step3. Finally, just pour in the milk. And whisk...

    That's it!

  • 叮噹叔叔 (令狐叮噹)

    。。。

    哈哈哈哈,你这条馋鱼!两年前的帖,都给你找到?刚刚有人在投诉,我的菜没有新意,创意,你这本书,可能会有用,嘻嘻!

  • 叮噹叔叔 (令狐叮噹)

    。。。

    哈哈哈哈,Lizzie,你啊,就懂吃?可惜啊,你吃多多都胖不起来,嘻嘻!

    我比较熟悉的,都是中国菜,或中国烹饪方法,和一些简单的西餐,美国菜,可以试试!

    Evalyn:香港人,94年移民澳洲!

  • 叮噹叔叔 (令狐叮噹)

    。。。

    (续)。。。哈哈哈哈,我只是喜欢吃吃喝喝(但不能喝,嘻嘻),而,很多人都说做饭做菜很难,所以就随便写了一些简单的菜谱了!

  • 叮噹叔叔 (令狐叮噹)

    。。。

    哈哈哈哈,只是懂得做几个菜,就可以算是好男人?那么什么是坏男人?

    你说的“空心菜”,指的是香港人叫的“椰菜”(cabbage):

    还是“通菜”(我记得在澳洲见过,英文好像是叫watercrust?但google说是water spinach)

    要是“椰菜”的话,清炒就可以了,很甜的!要是喜欢吃辣,酸辣,也不难炒,也可以醋溜!

    要是“通菜”的话,我最喜欢就是“椒丝腐乳通菜”,但因为不能吃很辣,我用那些有一点点辣的腐乳!

    我最弱的一环,是炒鸡蛋,除了煎“荷包蛋”!

  • 叮噹叔叔 (令狐叮噹)

    。。。

    (续)。。。哈哈哈哈,什么都不懂,就是会吃!

  • Ataahua
    Ataahua wrote:

    Xriver,你跟鸡蛋有仇!

  • 叮噹叔叔 (令狐叮噹)

    。。。

    哈哈哈哈,忍忍口,睡觉去!

  • Yanni
    Yanni wrote:

    好了,这就你做给我吃的菜谱了,多给你点儿时间准备,哈哈...

  • 叮噹叔叔 (令狐叮噹)

    。。。

    哈哈哈哈,起来,起来,起来(李克勤的那首歌是这样唱的)。。。

    Wei,我之前是常常买新鲜的香菇的,但因为工作时间关系,很多时候忘了拿来煮,结果它们变坏了,然后就要扔掉,所以现在我买的,是那些脱水的“百花菇”,早上去上班前浸泡在清水里面,晚上就可以拿来做菜!

    Yanni,你还有什么菜要点的?这个帖,我看没有很多人理会,所以就没有加什么上来,也许还有一些什么,我懂的,你想吃的?

    Teresa,没有让你失眠吧?做梦看见好吃的吗?要是大吃了一顿,早上起来,精神会不会特别好?

  • Yanni
    Yanni wrote:

    哈哈...早啊,关于菜谱的问题,等我想想再告诉你啊,不急...

  • 叮噹叔叔 (令狐叮噹)

    。。。

    哈哈哈哈,原来已经很多年了!

    alt text

  • 叮噹叔叔 (令狐叮噹)

    。。。

    (续)。。。微博转载:

    做饭很简单

    【简易版照烧鸡腿排】1.鸡腿去骨,用料酒、盐、黑胡椒腌制;2.调照烧汁,生抽、蜂蜜、水;3.卷心菜切丝,加沙拉酱,蒜苗过水;4.锅里下油,把鸡腿肉煎至6成熟;5.两面金黄时,把照烧汁到进去,煮到收汁即可~

  • K5-35
    K5-35 wrote:
     很不错,收藏了。
  • 叮噹叔叔 (令狐叮噹)

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