材料：韩式年糕，一袋
韩式泡菜，一袋
白菜，少许
做法：锅内放少许油，待油热后，放入白菜大火快炒，半熟后拿出放入碗中待用。
锅内放少许油，待油热后，放入年糕快速翻炒，七成熟后加入炒过的白菜和撕成小片的泡菜继续翻炒，至炒熟为止，拿出，装盘。
Ingredients: Korean rice cake, 1 pack
kimchi, 1 pack
cabbage, few pieces
Cut Kimchi into slices, cabbage into diamond shape.
Heat 2-teaspoon of vegetable oil, until hot put in the cabbage and stir fry. Take it out after a while and put it into a small bowl. Then put in the rice cake and continue to stir fry. Until 70% done, add kimchi and half cooked cabbage. Continue to fry until fully cooked and put them into a plate.
Monday, April 19, 2010
Cold Noodle / 中華冷麺
材料：面，一把
大蒜，一头
八角，一个
花椒，一小把
蔬菜，（任意，这里选用豆角)一把
榨菜，数根
干辣椒：6个
调味料：酱油，醋，糖，味精
做法：先做辣油
找一只碗，倒入一半的酱油和一半的醋，加入糖，将四瓣大蒜切成碎末，一并放入碗中。
锅烧热，加入两茶匙的油，小火烧热后加入八角和花椒，慢火直至香味四溢，然后迅速倒入碗中。
煮面
水烧开后放入面，煮至软，大约10分钟，然后放入冰水中迅速过凉，捞出放入碗中。
炒菜
大蒜四瓣，切成大块，另四瓣切成碎末，锅内放入一茶匙菜油，七分热后放入大块的蒜，微火炒至金黄，然后放入切成大约5cm的豆角，大火炒至嫩绿色，然后转小火焖至熟，起锅前放入蒜末和味精，倒在面上，在加榨菜丝点缀拌匀即可。
Ingredients: noodle, 1 strand
garlic, 1 bulb
star anise, 1 piece
sichuan pepper, 1 pinch
vegetable (any kind, here we use French beans), 1 pack
dry Chili, 6 pieces
Seasoning: soy sauce, vinegar, sugar, MSG etc
Method:
Making gravy: prepare a bowl, put half soy sauce and half vinegar inside, then add 2-3 teaspoon of sugar, crush 4 cloves of garlic and put inside
Heat 2-teaspoon of oil in a wok or large pot until it becomes a bit smoky, add star anise, Sichuan pepper, dry chili cut into smaller pieces, turn the fire smaller and stir fry them until the fragrance can be smelled. Pour the hot spicy oil into the bowl.
Put some hot water in another pot, until it boiled, put noodle inside until it becomes soft, It takes about 8-10 mins. Take it out and put inside icy water to cool it rapidly. Drain the water and put it inside a large bowl.
4 cloves of garlic cut into big pieces. Put another 2-teaspoon of vegetable oil inside the wok, until it becomes a bit smoky, put garlic pieces inside and turn the fire smaller, stir fry until they become golden color. Put inside French beans which was cut into 5cm in size, turn the fire bigger and quickly stir fry until the color change to tender green. Turn the fire smaller, and put the lid on, after a while stir fry and put on the lid. Repeat this until it has been cooked.
Put the gravy and vegetables on top of the noodle. Sprinkle some slices of Sichuan pickles.
大蒜，一头
八角，一个
花椒，一小把
蔬菜，（任意，这里选用豆角)一把
榨菜，数根
干辣椒：6个
调味料：酱油，醋，糖，味精
做法：先做辣油
找一只碗，倒入一半的酱油和一半的醋，加入糖，将四瓣大蒜切成碎末，一并放入碗中。
锅烧热，加入两茶匙的油，小火烧热后加入八角和花椒，慢火直至香味四溢，然后迅速倒入碗中。
煮面
水烧开后放入面，煮至软，大约10分钟，然后放入冰水中迅速过凉，捞出放入碗中。
炒菜
大蒜四瓣，切成大块，另四瓣切成碎末，锅内放入一茶匙菜油，七分热后放入大块的蒜，微火炒至金黄，然后放入切成大约5cm的豆角，大火炒至嫩绿色，然后转小火焖至熟，起锅前放入蒜末和味精，倒在面上，在加榨菜丝点缀拌匀即可。
Ingredients: noodle, 1 strand
garlic, 1 bulb
star anise, 1 piece
sichuan pepper, 1 pinch
vegetable (any kind, here we use French beans), 1 pack
dry Chili, 6 pieces
Seasoning: soy sauce, vinegar, sugar, MSG etc
Method:
Making gravy: prepare a bowl, put half soy sauce and half vinegar inside, then add 2-3 teaspoon of sugar, crush 4 cloves of garlic and put inside
Heat 2-teaspoon of oil in a wok or large pot until it becomes a bit smoky, add star anise, Sichuan pepper, dry chili cut into smaller pieces, turn the fire smaller and stir fry them until the fragrance can be smelled. Pour the hot spicy oil into the bowl.
Put some hot water in another pot, until it boiled, put noodle inside until it becomes soft, It takes about 8-10 mins. Take it out and put inside icy water to cool it rapidly. Drain the water and put it inside a large bowl.
4 cloves of garlic cut into big pieces. Put another 2-teaspoon of vegetable oil inside the wok, until it becomes a bit smoky, put garlic pieces inside and turn the fire smaller, stir fry until they become golden color. Put inside French beans which was cut into 5cm in size, turn the fire bigger and quickly stir fry until the color change to tender green. Turn the fire smaller, and put the lid on, after a while stir fry and put on the lid. Repeat this until it has been cooked.
Put the gravy and vegetables on top of the noodle. Sprinkle some slices of Sichuan pickles.
Thursday, April 15, 2010
Spicy and Sour Bai Cai
Ingredients:
Bai Cai 1 head, or 1 1/2 to 2 pounds trimmed and cut into 1-inch squares
dry chili 4 pieces
ginger 2 to 3 thin slices
Sichuan pepper few
star anise 1-2 pieces
Oil -- 3 to 4 tablespoons
Salt -- to taste
sugar to taste
Wash the Bai Cai and dry chili, cut them into small pieces. Don’t throw away the seeds of the dry chili.
Method:
Heat the oil in a wok or large pot over high heat. Add the Star anise, Sichuan pepper, dry chili and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt then add vinegar and a bit of sugar. Stir fry until the cabbage has cooked down and is lightly translucent. Serve it in a plate.
Bai Cai 1 head, or 1 1/2 to 2 pounds trimmed and cut into 1-inch squares
dry chili 4 pieces
ginger 2 to 3 thin slices
Sichuan pepper few
star anise 1-2 pieces
Oil -- 3 to 4 tablespoons
Salt -- to taste
sugar to taste
Wash the Bai Cai and dry chili, cut them into small pieces. Don’t throw away the seeds of the dry chili.
Method:
Heat the oil in a wok or large pot over high heat. Add the Star anise, Sichuan pepper, dry chili and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt then add vinegar and a bit of sugar. Stir fry until the cabbage has cooked down and is lightly translucent. Serve it in a plate.
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