Process blog

Right now I have done the edit of pictures, writing of recipes and I am currently working on the actual book layout with the blurb tool. My mentor is helping me revise my recipes and grammars and I will be able to send my book to blurb for printing during the winter break.

preview of the cookbook

Asparagus with Shrimp

As a tradition of Chinese New Year, families gather together and have a big feast together, wish happiness to the New Year. After the big feast, the consequential post- New Year disorder appears because of too much eating. Therefore, how to prepare suitable meals that helps to ease the disorder is a task for most Chinese women. For example, my mom usually cooks veggies meals to help us digest. She cooks vegetables that are rich in fiber and that’s the perfect meal for the family after having a crapulent New Year evening.

Ingredients:

Asparagus

Shrimp

Salt

Soy Sauce

Steps:

  1. Cut off the root of asparagus and remove the peel so it will taste softly.
  2. Seasoning the shrimp with salt, and dry out the water.
  • Heat the fried pan with oil, when the oil is heated, put the shrimp in first and stir them quickly, otherwise it will taste overcooked.
  1. Take the shrimp out and put the asparagus in the pan, turn to medium level fire and keep stirring, make sure they are well cooked.
  2. Put the shrimp back to the pan, stir them together and add some soy sauce for seasoning before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Radish Pork Broth

The soup is one of my family specials in wintertime. Forty years ago, when my mom was young, my grandma made this soup at important occasions such as New Year’s Eve. With the improvement in people’s life, this dish appears on dining table more frequently. However, the pleasure I get from the soup is the same pleasure my mom used to get when she had the soup. This is the magic behind home cooking food because love is the permanent ingredient

Ingredients:

Pork rib

White radish

Salt

Scallion

Steps:

  1. Cut the ribs to pieces; boil them in the hot water to remove the bloody smell.
  2. Wash off the blood on the rib with water and cut the radish into pieces.
  • Put about 2.5 liters of water in the pot, along with radish and pork ribs. Turn on large level fire for boiling and then turn to small level fire.
  1. The process of cooking soup is time consuming, and it takes about 2 hours to create the unique taste. The ingredients are simple and the only thing that takes effort is time.
  2. Add salt and cut scallion before serving and blend the soup so the salt is well dissolved.
  • Stir Fried Cabbage

When I was young, my grandma and my mom always made cabbage for me because of its nutrients, but I seldom liked it because of the smell. However, when I left home and came to United States, cabbage became part of my daily meals since it is one of the few vegetables in the groceries I known. As a method to reduce home sick, I cook cabbages the way my mom used to cook as if I am eating my mom’s cooking.

Ingredients:

Cabbage

Garlic

Soy sauce

Salt

Vinegar

Dried Chili

Steps:

  1. Cut the cabbage to pieces, and chop the garlic.
  2. Heat the pan with oil, fry the garlic with medium level fire until the smell comes out.
  • Keep string the garlic and add cabbages to the pan, carefully fry the cabbages so they are heated equally.
  1. Add dried chili to the cabbage so it will have some spicy taste.
  2. Pour soy sauce and vinegar to the pan with the ratio of 2: 1 and follow that order because vinegar is easily vapored under high temperature.
  3. Keep stirring until the cabbage is soft and add little salt before serving.

 

 

 

 

 

 

 

 

 

  • Poached pork tenderloin
  • As a spicy lover, I love eating spicy food and enjoy the spicy taste burning in my mouth. Every time I go out for eating, I order spicy food. However, as a big concern in china, food safety is a big problem because merchants use industrial materials in food additives and caused serious health problems for consumers. Therefore, my mom created her own recipes by using green ingredients.
  • Ingredients:
  • Pork tenderloin
  • Bean pout
  • Mushroom
  • Lettuce
  • Dried chili
  • Sichuan pepper
  • Spicy bean sauce
  • Scallion& ginger
  • Black pepper
  • Salt
  • Lemon
  • Steps:
  1. Slice the pork tenderloin to skinny pieces.
  2. Seasoning the pork with salt, black pepper and lemon juice.
  • Boil the water and cook the bean pout, mushroom and lettuce.
  1. Heat the pan and slowly stir the chili until the color gets darker.
  2. Chop the chili and Sichuan pepper to powder.
  3. Heat the pan with oil, put spicy bean sauce in, stir it a little and add ginger, scallion and water to the paste.
  • Put the seasoned pork to the paste when the water boils, cook for about two minutes and put the pork on the boiled vegetables, put the past in.
  • Pour the powder on the meat, and put hot oil on the powder to use the heat transform the taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Boneless Chicken Wing with Shrimp

Studying abroad is not an easy thing; going to a different country with different language, different culture and different food seems to the biggest challenge for me. At the first year, I often got homesick and every time I miss home, I cook. This dish has special meaning to me because when I first had it in a family dinner, I fall in love with it and ask my mom to make for me. My mom did and it taste so good, but the process is painstaking so she didn’t make it very often. I remembered the last before my departure two years ago; my mom cooked it and the taste is still in my mind.

Ingredients:

Chicken wing

Shrimp

Lemon

Salt

Black pepper

Steps:

  1. Wash the chicken wings, use scissor and knife to remove the bones in the wing.
  2. Seasoning the wings and shrimps with lemon juice and salt for 15 minutes.
  • Put the shrimps in the wing where the bones used to be, seal the chicken wing with toothpick and put some black pepper on the chicken wings.
  1. Cover the wing with oil and put on the baking plate, turn the oven to 370 degree Fahrenheit.
  2. Put the plate in and roast the chicken wing for about 10 minutes, turn the chicken wing aside after 10 minutes and roast for another 10 minutes.
  3. Remove the toothpick before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mapo Tofu

Tofu was invented by ancient Chinese two thousand years ago in Han dynasty. As a way to take in proteins through plant of bean, tofu became one of the most important food sources in Chinese families and got spread worldwide. My mom used to cook Tofu a lot because she is not a meat lover, however, because of her health condition, she doesn’t cook tofu as much as usual since it causes more work for kidneys. This dish is one of the tofu dishes she used to cook for me and reminds me of my childhood.

Ingredients:

Tofu

Sichuan pepper

Minced meat

Dried chili

Spicy bean sauce

Scallion

Steps:

  1. Heat the fried pan with oil; fry the minced meat until it changes the color.
  2. Use the oil to fry the spicy bean sauce and add water to slightly solve the sauce.
  • Add Sichuan pepper, and dried chili to the sauce, turn to small level fire and cook for 5 minutes until it boils.
  1. Put the meat in the paste and stir the paste so the meat is seasoned.
  2. Cut the tofu in pieces and boil in the water, dry the tofu and add to the paste.
  3. Cook for another 3 minutes so the tofu will get the flavor of the paste, add scallion to the dish before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three Fresh Delicacies

This is a traditional Chinese home cooking dish that most Chinese moms cook. It is made of vegetable but it tastes so good as if there is magic seasoning it. Through the summer, my mom’s garden had a great harvest of eggplant, and she cooked this dish a lot to get the best taste of it. Also, she told me when she was young; her family is not that wealthy to afford easting meat, so my grandma often cooked this dish to feed the family with nutrients from vegetables.

Ingredients:

Eggplant

Potato

Green Pepper

Soy sauce

Salt

Sugar

Steps:

  1. Cut eggplant to pieces, seasoned with salt for 10 minutes to get rid of the water in the eggplant.
  2. Peel the potato and wash off the starch on the surface, cut potato into pieces.
  • Cut the green pepper in slices.
  1. Heat the fried pan with oil and put the seasoned eggplant, potato pieces, fry them to make them crispy.
  2. Keep stirring and put the peppers in, fry the pepper in the oil until the peep is creasing.
  3. Add soy sauce to color the food and turn to small level fire to let the food be seasoned, add some sugar to mix with the soy sauce and make it taste better.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried salted chicken wing

After introducing my mom’s cooking, I am going to talk about my cooking now. This chicken wing is one of my innovations based on my mom’s cooking because I cannot find as many ingredients as I can find in China. Therefore, I try to use simple ingredients and create unique taste of my own dishes.

Ingredients:

Chicken wing

Salt

Black pepper

Lemon

Steps:

  1. Wish the wings carefully; dry them with paper towel so there is no water on the surface of the wings. Cover the wings with salt for seasoning and add some lemon juice to remove the bloody smell.
  2. Slowly massage the wings so the salt can go into the wings and cover the container, put in the refrigerator for about 5 hours. Because cooler temperature slows down the movement of molecules so the salt will season the wings equally.
  • After 5 hours, take out the wings. Heat a fried pan with oil, put the wings in the pan, deep fry until both sides of the wings are golden and add black pepper before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Braised Pork Belly

Braised Pork Belly is one of the most famous dishes in China, known as the great Chinese leader Mao Zedong’s favorite dish, Braised pork belly requires skill of the cook and takes long time to cook. As a meat eater, I love eating this dish and my mom tries a lot to revise her recipe to get the ideal taste.

Ingredients:

Pork Belly

Star anise

Basil leave

Scallion& Ginger

Soy Sauce

Crystallized sugar

Steps:

  1. Cut Pork belly into pieces, each piece about the size of Mahjong.
  2. Put the pork belly, star anise, basil leave and scallion& ginger in the pot, boil with water in the pot.
  • When the water is boiling, take out the pork belly and wash them.
  1. Heat the fried pan with oil, put the boiled pork belly in the pan, stir it a little so the pork is little fried.
  2. Add soy sauce to the pan; carefully stir them so the soy sauce can color the pork. Then cover the pan and turn to small level fire to braise the pork belly until the soy sauce goes into the pork.
  3. While waiting, keep an eye on the pan and stir it from time to time to avoid the pork stuck on the pan.
  • When the soy sauce in the pan is getting less, add the crystallized sugar to the pan to make the pork looks shiny and taste better.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Curry

As a gifted cook, my mom is able to figure out the recipes of delicious dishes she had in the restaurant. Therefore, if I like something in the restaurant, she can come up with the recipe when we get home and then cook for me later. I am really lucky to have my mom cooking for me and Curry Chicken is one of my favorite dishes in Japanese restaurant, which became my mom’s innovations after we had it once in a restaurant.

Ingredients:

Chicken breast

Potato

Onion

Lemon

Curry paste

Black pepper

Soy sauce

Chocolate

Steps:

  1. Cut the chicken breasts into pieces, then season with lemon juice, black pepper and soy sauce. Make sure they are mixed well so the chicken will have the same taste, cover the container.
  2. Cut the potato and onion into small pieces.
  • Heat the pot with oil, put potatoes and onions when the oil is heated, fry them till the smell of onion is coming out.
  1. Carefully add seasoned chicken to the pot, deep fry the chicken until it totally changes color.
  2. Add water to cover half of the pot and turn the stove to medium level fire, add curry paste to the stew.
  3. Slowly stirring the pot to avoid over burnt and make curry spread to the stew equally
  • Keep stirring until the stew becomes thicker, before serving; add some chocolate to the curry because cacao in chocolate makes the curry taste even better.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mixed Veggie& Meat Congee

In the middle towards late 20th century, which is approximately my parents’ childhoods, everyone in China had a settled certain amount of rice one can eat per month, and rice was purchased by certified food coupon only. Because of the control on sale of rice, families with lots of children were having a hard time because children had less rice than adults had. Therefore, most women had to come up with ways to feed the whole family with limited food resource, and congee is a good choice because it takes less rice to feed one up.

Ingredients:

Rice

Minced Meat

Lettuce

Ginger& Scallion

Salt

Steps:

  1. Boil the water in a pot first, then put rice in the pot to cook, when the rice is floating on water, turn the stove to medium level fire.
  2. Heat a fried pan with little vegetable oil, put ginger& scallion to the pan, stir them slightly so the smell can be released and add minced meat to the pan.
  • When the color of the minced meat turn to golden, turn off the fire and put the fried minced meat to the plain congee pot.
  1. When the congee become thicker and it is getting harder to stir it with a spoon, add lettuce to the congee as the last step because it is easily cooked.
  2. Add salt to slightly season the congee before turn off the fire and blend it so the salt will dissolve equally.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried Pork Chop

When my mom was young, it was just few years after the Great Chinese  Famine. Although the life condition was not as severe as it was during the famine, meat was precious food resource for most families and it was “luxury” to eat meat. My mom recalled that the happiest moment of her childhood was the New Year, when my grandma made fried pork chop for the family’s New Year meal.

Ingredients:

Pork Chop

Egg

Flour

Salt

Soy Sauce

Black Pepper

Scallion& Ginger

Steps:

  1. Use the back of knife to chop the pork
  2. Break the egg and separate the egg white from the egg yolk, add egg white to the pork chop, along with ginger& scallion, seasoned with salt and black pepper, cover the plate to souse the pork chop.
  • Mix the egg yolk with the flour, and blend them well.
  1. Take out the pork chop and put in the flour, make sure the flour covers the entire pork chop and begin fry. Use medium level of the stove and slowly turn the pork chop to another side when one side is fried to golden color.
  2. If the pork chop is too big, cut into pieces and eat with little soy sauce.

 

 

 

 

 

 

 

process blog

During the weekend, I was working on cooking and editing the pictures, so much fun! So far, I have 12 out of 15 dishes done and I am almost there. Also, there might be subtle changes to the recipes because I cannot find certain ingredients here, so I may replace some of the recipes with others, but not reducing the number or quality of them. Attached are some pictures of my cooking. IMG_5865 IMG_5912 IMG_5921 IMG_5925

process blog

Now I started editing the pictures and is working on digitalizing my recipes by upload them to my computer since I have all my recipes done and I just need to cook few of them after getting ingredients this weekend. I am sure I am able to finish on time. IMG_5781 IMG_5846 IMG_5855 IMG_5906

process blog

I met with my mentor and we agreed to make the cook book contains 15 recipes due to budget limitation that having 20 recipes plus stories will have additional cost to my senior project. Also, we talked about my process so far and decided I can finish my project on time and  go present on first round.

process blog

I just talked with my mentor and we discussed the question of printing books. Since the cost of printing book online is not cheap, she suggested maybe I can physically print the books on campus. However, how to bind the papers together. Well, maybe I can find other website that I can afford.

Process Blog

I began cook dishes in my cook book last week after getting ingredients from Chinatown and by now, I have cooked 10 out of 20 of them. I am pleased with my work so far and I will have all dishes done by end of November and work on editing and printing of the cook book in December.

Process Blog

Right now I am pretty much approaching my goal. which is about 20 recipes. I will be finishing up writing the recipes by this week. Therefore, I will be able to start cooking hopefully next week after getting my ingredients from Chinatown.

Process blog

I have talked with both my mentor and Ms. Scott, and I’ve decided to create my own recipe based on home- cooking food from my  grandma and my mom. I think this is something inherits generation by generation, and I want to preserve it as well as a memorial to my late beloved grandma.