Salted Eggs

中文： 咸鸡蛋

Salted eggs are a popular side dish all over mainland China.  They are usually served with congee or porridge.  The traditional ones are made with duck eggs.  Fresh duck eggs are rarely available on the market where I live, so I substitute with chicken eggs.  They turn out great.   I am quite happy with the results.

After brined in salty water plus alcohol brine for 4 weeks, some changes have been going on inside the eggs.  Aside from being salty, the cooked egg whites look pretty much just like regular hardboiled egg whites.   The best part is the yolks.   The salt and alcohol transform the yolks into a delicacy.  They are beautiful golden color.  The yolks taste a little bit grainy but in a good way.  The whole yolk is loaded with oil which comes from the yolk itself during the brining process.  That is a sign that I have a batch of successful salted eggs.

Whoever invented this way to preserve eggs was definitely a genius.  Ordinary duck and chicken eggs are transformed into something delicious and amazing which you have to taste for yourself. 

Ingredients:

24 fresh chicken eggs
1 cup table salt
1/2 cup Chinese rice liquor （I substitute with vodka）
 

Directions:

Rinse the eggs under running cold water.  Pat dry with kitchen towel and then allow the eggs to get completely dry at room temperature.

Soak each egg in vodka for 20 to 30 seconds.

Coat with a thin layer of salt

Wrap up with plastic wrap

Add the eggs to a Ziploc bag.  Seal and mark the date.  Wait for 30 days.

Remove the plastic wraps and rinse off the salt.  Cook the eggs in boiling water for 10 minutes.

After the eggs are completely cool down, it is time cut them in halves and serve with congee.

Sweet Black Rice Congee

中文：黑糯米红枣桂圆糊

Congee is a traditional comfort food very popular in Southern China.  It can be sweet or savory.  It is usually thin, sometimes runny but always loaded with rich flavors.   For the homemade version, you can cook it any way you like; add any ingredients you like; and enjoy it any way you like. O(∩_∩)O~

I make sweet black rice congee with some very traditional Chinese ingredients like sweet black rice, dried jujubes, red beans and dried longan fruits.

For sweet black rice flour blend：

1 1/2 cup sweet black rice
1/2 cup sweet brown rice
1/2 cup red beans
8 to 10 large dried jujubes
1/4 cup dried longan fruits

Aside from different colors, sweet black rice has a firmer and tougher texture than the regular sweet rice.

I use sweet brown rice because it contains more fiber and nutrition than the regular one. 

Red beans are also a good source of dietary fiber and they also help to regulate cholesterol level.

Dried jujubes can be served as snacks, cooked in soups, congees, or many other Chinese dishes.

Dried longan fruits have more intense tropical fruity flavor than the fresh ones.  Sometimes I snack on them.  They can be used in desserts, sweet and savory Chinese dishes too.

Add all the ingredients to a Vitamix dry cup

Cover tightly with its lid.

Grind at low speed first and then tune up to high speed.

In less than 30 seconds, all the ingredients are milled to fine powder.

Store extra flour in glass jars

Now I can make sweet congee.

For the sweet black rice congee：

2 cups of water
1/3 to 1/2 cups of sweet black rice flour blend
2 to 3 tablespoon brown sugar (use more if you have a sweet tooth)

Directions：

In a small stock pot, add water.  Heat over high heat until the water boils.  Add sweet black rice flour blend while whisking.  When the water boils again, reduce the heat to medium low.  Add brown sugar.  Continue to cook for 5 to 6 minutes.  Stir from time to time to prevent burning on the bottom.

Cover the pot with its lid. Turn off the heat and allow the congee to sit for 10 to 15 minutes.  It is necessary because sweet black rice’s tough texture. 

And now it is time to enjoy sweet black rice congee! O(∩_∩)O~

Multi Grain Savory Chinese Crepe

中文菜谱：杂粮煎饼果子

I made Chinese savory crepe before, and it was really popular.   This time I decided to try using homemade multi grain flour to make a healthier version.  It turns out to be pretty fantastic too!  O(∩_∩)O~ 

The ingredients and method are pretty similar to what I posted here last time:

Crepe Ingredients (makes 7-8):

1 cup multi grain flour
1 cup + 2-3 tablespoons whole milk ( a little bit more or less depending on what kinds of multi grain flour you are using)
1 large egg
1 teaspoon oil
1/4 teaspoon salt

Directions:

I usually buy my multi grains from wholefoods store.  I have a preference for the ones high in fiber.  I normally buy about 10 different barleys, grains and beans.  I mix them together in a big jar or bag and store in refrigerator.

You will need a vitamix dry cup  to mill the grains.  The regular cup is intended for smoothies, not this.

Ready to go

Blend at low speed first and then increase to high speed.

In less than 30 seconds, I have a batch of beautiful multi grain flour.

Store the extra in a glass jar .

Just like cooking French crepe, you will need a large cast iron skillet and a crepe spreader.  I use a 12 inches cast iron skillet which is perfect for making crepes. I found it in a local cookware store years ago.  What a pity they don’t make them the same way anymore.

Mix flour, milk, egg and salt in a blender until the batter is smooth.

Cover and allow the batter to sit for a couple hours before using.  Unlike regular flour, multi grain flour needs more time to absorb the water.

Heat the cast iron skillet over medium low heat.

Spray the pan with oil and then wipe it with paper towel.

Add 3 to 4 tablespoons batter. Spread it thinly and evenly with crepe spreader.

Add an egg, spread it out too.  Top with white sesame seeds, chopped green onion and cilantro.

Flip the whole crepe with a spatula.

Brush with fermented tofu sauce.  I like to use silicone brushes because I can just toss them into the dish washer when I am done.  How convenient is that!

Brush with sweet bean sauce and siracha chili sauce. There is no rule of how much of what should be added.  You can add the seasoning just to your own taste.

Add a crispy cracker to the center.  Fold the crepe edges towards its center.

It is done!

I invite my husband to post the picture for me.  After the first couple shots, I took a quick look at my camera settings.  When I looked up again, there was one more dent on the crepe and he was trying to chew as silently as he could not to get caught…….

Well, that shows how good the crepe is!  Nobody can resist its charm! O(∩_∩)O~

Steamed Buns with Pork and Vegetable

中文：荠菜猪肉包

Shepherd’s purse might be considered as weed here in America.  But it is a very popular spring vegetable in Asian countries.  They sprout and grow fast when the spring is in the air.  Shepherd’s purse tastes a lot like arugula.  They are both earthy, refreshing but shepherd’s purse has a unique aromatic smell which makes it popular in Asia.

You can find the frozen shepherd’s purse in Asian grocery store.  The fresh ones are rarely seen on the market here.

Ingredients for steamed buns:

3 cups bread flour
1 1/4 to 1 1/3 whole milk
1 tablespoon sugar
1 to 2 teaspoons oil
a pinch of salt
1 1/2 teaspoons yeast

Ingredients for pork and vegetable filling：

1 package of frozen shepherd’s purse, thawed
2 cups freshly ground pork
2 tablespoon soy sauce
1/2 to 1 teaspoon rice cooking wine
1/2 teaspoon ground white pepper
1 teaspoon oyster sauce
1/4 to 1/2 teaspoon sugar
1/4 teaspoon ground ginger
a few drops of sesame oil
salt to taste
2 tablespoons to 1/4 cup 

Directions：

Microwave the milk on high for 30 seconds to 1 minute.  The milk shall be warm but not too hot to touch.

Dissolve the yeast in the warm milk.  Let them sit for 5 to 8 minutes.

Add milk and yeast, along with bread flour, sugar, oil and salt to a stand mixer bowl.  Put on the dough hook and then set the stand mixer to knead the dough at speed 2.

Knead the dough until it is smooth and elastic.  It takes about 10 minutes.

Cover it up with plastic wrap.  Proof for 40 to 50 minutes under room temperature; and then transfer the dough to a well-dusted wooden board.  Knead gently to get rid of big air bubbles.

In the meantime, I prepare pork and vegetable filling.

I grind my own pork with a meat grinder.  It is fresher and tastes a lot better.

Drain the thawed shepherd’s purse. Squeeze a little bit if necessary.  Finely chop the shepherd’s purse. 

In a large bowl, add ground pork, soy sauce, salt, sugar, ground white pepper, oyster sauce, sesame oil and chicken stock.  Whisk hard with a pair of chopsticks  or a wooden spoon until everything comes together.

Add chopped shepherd’s purse.  Mix well again.

Equally divide the dough into 30 to 40 pieces.  If you prefer bigger size steamed buns, divide into 20 pieces.

Press down the dough with palm.  With a small rolling pin, roll the dough edge thin.

Add 2 to 3 tablespoons of pork filling to the center.

Wrap it up.  Repeat the process until all are done.

Cut parchment paper into small squares.  Line the bamboo steamers with parchment paper.  Add the buns on top of each piece of parchment paper. 

Cover and proof for another 15 to 20 minutes.

Steamed the buns over high heat for 12 to 16 minutes; when done, wait for a couple minutes before uncovering the steamed buns.

Serve immediately.  

Dipping into vinegar and chili sauce is also a popular way to enjoy them.  O(∩_∩)O~

Cool any extra steamed buns on a cooling rack; store in Ziploc bags; seal and freeze. 

Steam the frozen buns on high heat for 6 to 8 minutes and they are as good as freshly made!

Bone Daddy’s BBQ, Midland, MI

The Bone Daddy’s BBQ in Midland Michigan has been recommended to me several times by my husband and a few other friends. 

It is a local good eats and a really popular lunch spot.  And it is been voted as the fifth best BBQ places in Michigan.

I quote the reviews onlinefrom http://www.mlive.com/entertainment/index.ssf/2012/06/michigans_best_bbq_2012_top_10.html.

“5. Bone Daddy's BBQ, Midland.  Day 2 was one of our best days, and that's because we finished the trip at Bone Daddy's. Owner Bill Wall II pulled out all the stops, taking on a tour of his award-winning pits and showing off all his trophies. Wall took the top prize in the Best of the West Nugget Rib Cook-Off in Reno. Obviously, all the attention is warranted. Billy learned the art of BBQ from his dad, Bone Daddy. Everything is carefully produced; the ribs will get you. But I loved the pulled pork and barbecue chicken. Just sample some of that bark!”

If you are a fan of foodnetwok show Diners Drive-Ins and Dives, you already know what a local diner looks like.  It is not a fancy place, but those huge trophies for best BBQ exhibited inside the store are pretty impressive.

I ordered a Bone Daddy’s Sampler Plate.  Besides ribs, you can have a choice of two meats from pulled pork, beef brisket or BBQ chicken.  I picked pulled pork and beef brisket.  

The food came soon after ordering.

Beef brisket is tender and juicy.  The smoke flavor really stands out.  Two thumbs up for that!

Pulled pork is good too.  It is a little bit too sweet for my taste.

Ribs are definitely a star on the table.  They are tender, smoky, sweet, juicy and flavorful.  Each ribs has beautiful smoke ring and the smokiness adds more flavors.  Too bad they are also a little bit too sweet for me.  But I still love them.  O(∩_∩)O~

All BBQ plates here come with smokehouse beans, coleslaw, corn bread muffins or dinner rolls.

Smokehouse beans are also on the sweet side.  Onion rings and corn bread muffins are ok.

My husband is a huge fan of pulled pork and pulled pork sandwich.

The pulled pork is also very tender, juicy and smoky.

We enjoyed our food here.  My friends told me the BBQ are pretty good too.  So I have a good reason to come visit again! O(∩_∩)O~