Marinate salmon with a little salt and black pepper.
Heat a little oil in the pan. Fry salmon till each side turns golden brown, which takes 2-3 mins. Then dish them out.
Add 1 tsp tomato sauce, 1 tsp black pepper sauce and 1 tsp sugar in the pan with 2 tsp water. Stir till condensed and pour over salmon.
Pork chop marinated with salt and black pepper for a while.
1. Heat pan with medium-high heat.
2. Put pork chop in the pan. Fry each side for around 3 mins.
3. Add in a pieces of butter in the pan. When butter melted, use a spoon to scoop butter onto chop. Flip the chop, and keep doing this procedure. Till chop is done.
4. Take chop in the plate. Chop onion and bell pepper into strips.
5. There will melted butter left in the pan. Heat it.
6. Put chopped vegetables in. Stir fry.
7. Add in a little salt, black pepper and sugar. Simmer for around 2 mins.
Then the side dish is done. Put it aside the chop.
Dough wrapper:
200g flour, a little yeast, a little baking soda mix with water into a dough. Wrap with plastic for 20-30 mins.
Pork filling:
Minced pork 250g mix with light soy sauce, dark soy sauce, salt, sesame oil, chopped spring onion, chopped ginger, Ground assorted spice and a little sugar.
Mix them well.
Divide dough into small pieces. And make each piece into wrapper.
Then put some pork filling in the center.
Wrap the pork filling tightly.
Heat some oil in the pan. Put bun in the pan with the top down.
When the bottom turn golden brown. Add in water as high as 1/2 bun’s height.
Cover the pan with lid. Till the water dry.
Sprinkle some black sesame and chopped spring onion.
If you ask me what are the food I miss most in my hometown, fried spring onion is definitely one of them.
It’s not hard to make. But I never make the ones as good as my mom makes.
1. Mix flour with some warm water. Make it a round dough and cover with plastic wrap for around 20 mins to let water and flour mix well. My mom told me I should add in some oil too. Or the pancake will taste a bit dry. Turns out she’s true.
2. Divide dough into several evenly-sized small ones.
3. Use a rolling pin to make small dough big and thin.
4. Spread oil, salt, black pepper and chopped spring onion on it evenly.
5. Roll it from one end to the other.
6. Roll it up from one end to the other.
7. And use rolling pin to make it a little flatter.
8. Fry in pan till both side golden brown.
I think my mom is right. It taste a bit dry. Maybe I should’ve add fold in some oil in dough.
I seldomly cook deep fried food, because it wastes too much oil, and the kitch will become greasy.
So when I prepared for this dish, I really thinker very hard to use oil as less as I can.
1. Cut chicken into small pieces. I made them one-bite size. And I chose boneless chicken leg.
2. Marinate chicken with minced garlic & Ginger, a little salt and black pepper powder and cooking wine. For about 15 minutes.
3. Coated chicken with egg and then frying powder.
4. Heat oil in a small pot. I just add oil half height of the chicken piece. Try the heat with a chopstick, if there are many small bubbles showing up around the chopstick, it means the oil’s heat is OK!
5. Start frying till the surface turns golden brown.
Just marinate with a little salt. Cos I forgot salt already exists in frying powder. So my fried chicken is a bit salty. But it’s crisp.
I love dumplings. Maybe because I come from northern part of China, I have an affection for dumplings. Every time I miss my hometown, I feel like having some dumplings.
Except commonly seen dumplings cooked in boiling water, another way is to fry them.
It’s not complicted. And it’s also a quick and convenient dish, since I always buy some frozen dumplings in the fridge in case that I miss them or I feel tired and not like cooking.
1. Pour a little oil in the pan. ( non-stick pan) Swirl the pan a little to make the oil cover the whole pan.
2. Put the frozen dumplings ( freshly-made ones are also ok) in the pan. Better place them in order.
In a square shape or circle.
3. Let dumplings stay in the pan and fry for a while. When their bottoms get golden brown, add in water to the height as tall as 1/3 height of the dumplings. Then cover the pan with lid.
4. After several minutes, water in the pan will become less. Before it’s almost dry, pour in some flour water. ( ratio should be flour: water=1:10) Sprinkle some black sesame and chopped spring onion as well.
Just wait till the water is dry with low heat.
Dumplings’ bottoms taste crunchy.
Cooking For Fun 