A House Full of Fragrance: Golden Garlic Pork Ribs

I’m LinxNotChef.

I’m so exciting that finally I have the chance to recommend this delicious dish, Golden Garlic Pork Ribs, which you can never eat too much.

This time let’s be really straightforward, just do it.

1.What you need:

  • St. Louis Style Pork Spare Ribs (around 1 pound shown in the picture);
  • Sauces: Light Soy Sauce;
  • Others: Cooking Wine, Gingers, Salt, Garlic, Sugar, Scallions, Black Pepper, and Flour.

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2.Preparation: 

  • Cut the scallions into large parts, and cut three pieces of gingers into slices;
  • Cut the pork ribs into small cubes like shown in the picture;
  • Then prepare 2 spoons of light soy sauce, 2 spoons of cooking wine, 1/4 spoon of slat, 1/4 spoon of sugar, 1 and 1/2 spoon of black pepper to be mixed with the ribs, add the scallions and gingers into the bowl as well, and scratch the ribs to mix all the ingredients thoroughly, souse the ribs for 15 mins;
  • Prepare some flour for later use;
  • Peel three garlic off and cut them into small grains for later use.

3.Process: 

  • First wrap all the ribs with the flour for later use;

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  • Heat 50 ml of oil on high heat for 1 min and then turn down to medium heat;
  • Fry all the garlic grains on medium heat till the color of them turn yellow like shown in the picture;
  • Take the garlic grains out of the pot for later use;
  • Leave the oil in the pot and heat it on medium-high heat;
  • Fry all the ribs on medium-high heat for 5-8 mins and fry them on high heat for 3 mins till they turn yellow;
  • Take the ribs out of the pot for later use, now we have the fried ribs and fried garlic;
  • Leave just a little oil in the pot, and stir fry garlic and ribs quickly on high heat for 1 min.
  • Ta-dah! Your “Tang Czu Pai Gu” is ready. Bon appetit.

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4.Tips:

  • Actually when I cooked this dish, it was not so successful because I over fried the garlic so they look a little bit dark;
  • Garlic MUSTN’T be fried either for TOO LONG or on HIGH HEAT;
  • When stir fry the ribs and garlic together at last, make sure you don’t overheat them so they won’t get dark.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

This is the last post of my BLOG, so, good luck.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.

Best Match with Rice: Eggplant with Minced Pork

I’m LinxNotChef.

 

This week I’m gonna sharing the recipe of my favorite dish, Eggplant with Minced Pork.

Every time my mom cooked this dish, I would eat much more rice than I usually did because it is so good to be served with rice. So in my mind, this dish is the best match with rice.

Actually, it is reported that eating eggplant is good for kidney, so I think it is a healthy food in some ways.

So, let’s take a look at the recipe of Eggplant with Minced Pork.

 

1.What you need:

  • Eggplant (medium size);
  • Ground Pork ( should be 80% lean or 20% fat, around 150 g in the picture);
  • Sauces: Toban Djan, Light Soy Sauce, Dark Soy Sauce;
  • Others: Cooking Wine, Gingers, Salt, Garlic, Sugar.

2. Preparation: 

  • Cut the eggplant into small pieces like shown in the picture;
  • Peel off three sections of the garlic and cut them into small grains like show in the picture;
  • Cut two pieces of gingers for later use;

3.Process: 

  • Heat the pot on high heat, and add 80 ml oil(yes 80 ml) into the pot, heat the oil for 30 sec;
  • Add all the eggplant pieces into the pot and fry them on medium-high heat till all the peel of the eggplant pieces get wrinkled;
  • Then take the eggplant pieces out of the pot for later use and leave the oil in the pot;

Abundant Soy Protein: Tofu with Minced Pork

I’m LinxNotChef.

 

Sometimes we may be tired of eating too much meat, which is not a big deal for vegetarians, but to those who are bodybuilders, keeping taking in enough protein everyday is necessary.

Actually, everyone, no matter you are bodybuilder or not, should take in enough protein, no matter soy protein or whey protein, on a daily basis. So, when we get bored of eating red meat, poultry, or seafood everyday, what should we choose as an alternative?

Personally, I would recommend tofu, which is rich in soy protein, and it is really easy to cook and can be really delicious.

So, today I’m going to share the recipe of Tofu with Minced Pork.

 

1.What you need:

  • Tofu (around 500 g in the picture) (any kind of tofu you can find is OK);
  • Pork of course ( should be 80% lean or 20% fat, around 150 g in the picture);
  • Sauces: Toban Djan, Light Soy Sauce, Dark Soy Sauce, Honey, Laoganma;
  • Others: Two Scallions(or Green Onion), Cooking Wine, Gingers, Salt, Red Peppers (not necessary).

2. Preparation: 

  • Cut the scallions into small grains;
  • Cut the red peppers into small grains;
  • Cut the pork (loin in the picture) into small cubes and then mince them (of course, ground pork or ground beef is also OK);
  • Add 2 spoons of light soy sauce, 1 g of salt, 1 spoon of cooking wine, half spoon of honey(or syrup or sugar, if you use sugar, should be much less, maybe 1 gram) into the minced pork and then scratch for a while;
  • Cut the ginger into two small pieces (not too much);
  • Cut the tofu into any kind of shape you like.

3.Process: 

  • Heat the pot on high heat, and add 15 ml oil into the pot, heat the oil for 30 sec;
  • Add the gingers into the pot and stir fry them on high heat till the smell appears;
  • Then add the minced pork into the pork, separate them from each other into small grains;
  • Add 2 spoons of cooking wine into it and stir fry on high heat for 1 min and then stir fry them on high heat till they turn white;
  • Then take the pork out of the pot for later use.
  • Once again, heat the pot on high heat, and add 15 ml oil into the pot, heat the oil for 30 sec;
  • Add tofu into the pot, stir fry gently on high heat for 1 min;
  • Add 1 spoon of Toban Djan onto the tofu;
  • Add 2 spoons of dark soy sauce, 5 spoons of light soy sauce into the pot, and stir fry on high heat for a while to mix them thoroughly;
  • Then, add the scallions, red peppers, minced pork and 1 spoon of Laoganma into the pot, stir fry on high heat till mixing everything well;
  • Then add 120 ml hot water into the pot and boil it on high heat for 5 min.
  • Then what, it’s done.
  • Ta-dah! Your Tofu with Minced Pork is ready. Bon appetit.

IMG_8670

4. Tips:

  • You may or may not use the minced pork, scallions, and red peppers, it’s just a personal taste;
  • When stir frying the tofu, please keep in mind it’s really fragile and remember to stir fry them really gently and with extra care;
  • Eat when it’s hot is really good.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

As usual, I’ll see you next Friday.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.

One Dish for All Meals: Chinese Beef Soup Noodle

I’m LinxNotChef.

We have learnt how to cook a main course and an appetizer, now it seems that we need something like the staple food for our meal.

If I’m asked what would be my favorite staple food, my answer must be Chinese noodle. Chinese noodle is so important to me that I can have it three times a day for every meal.

Today I’m going to share the recipe of the most popular noodle — Chinese Beef Soup Noodle.

1.What you need:

  • This time we need the beef plate (or beef brisket) . (around half pound in the picture);
  • Spices: Chili, Star Anise, Anise Seed, Bay leaves;
  • Sauces: Toban Djan, Light Soy Sauce, Dark Soy Sauce, Honey, Laoganma;
  • Others: Two Scallions(or Green Onion), Gingers, Chinese Noodle, Bok Choy, and one Carrot.

2. Preparation: Easy preparation for this dish.

  • Cut the beef plate into small cubes;
  • Peel off the carrot and cut it into cubes;
  • Cut the scallions into small parts;
  • Cut the gingers into small pieces;
  • Wash the Bok Choy and tear it into small parts.

3.Process: 

  • First, boil the beef in 360 ml cold water with gingers on high heat;
  • Add about 30 ml cooking wine into the pot;
  • Till the water boils, and all the blood in the beef has been floating on the water, drag all the floaters with the soup ladle, making sure that the water left in the pot is clean;
  • Boil the beef on medium heat with lid on for 45 mins;
  • Then take the beef with water and gingers off into a bowl for later use.
  • Then heat the pot on high heat for 1 min, add 20 ml oil into the pot, and heat the oil on high heat for 30 sec;
  • Add scallions, chili, and 2 tea spoons of Toban Djan into the pot, stir fry them on high heat for 1 min;
  • Then add 5 tea spoons of light soy sauce, 2 tea spoons of dark soy sauce into the pot, and then add the beef plate into the pot, stir fry on high heat for 2 min;
  • Finally add carrots into the pot and stir fry on high heat for 1 min.
  • Then heat the pot on high heat for 1 min, add 20 ml oil into the pot, and heat the oil on high heat for 30 sec;
  • Add scallions, chili, and 2 tea spoons of Toban Djan into the pot, stir fry them on high heat for 1 min;
  • Then add 5 tea spoons of light soy sauce, 2 tea spoons of dark soy sauce into the pot, and then add the beef plate into the pot, stir fry on high heat for 2 min;
  • Finally add carrots into the pot and stir fry on high heat for 1 min;
  • Add the water used to boil the beef plate into the pot, along with 2 pieces of bay leaves, 2 star anise, 5 grams of anise seed, 2 tea spoons of honey, and 2 tea spoons of Laoganma into the pot, boil on high heat until the soup boils;
  • Boil the soup on medium-low heat with lid on for 30 min.

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  • Just before we get the soup ready, we can start to cook the noodle;
  • Boil the noodle (200 g in the picture) in boiling water on high heat for 3-5 mins, depending on the type of your noodle;
  • Then pour the noodle into the sifter, and wash the noodle with cold water for a little while to prevent it from being stuck to each other;
  • Put the noodle into the bowl for later use.
  • Now the soup must be ready, add the bok choy into it, and boil it for 3 mins on high heat.
  • Then all is right, just add the soup into the bowl and make the noodle wonderful;
  • Ta-dah! Your Beef Soup Noodle is ready. Bon appetit.

4. Tips:

  • Boil the beef plate for enough time, or it will be too chewy;
  • The noodle must be washed by cold water after it’s ready, or it will taste like paste.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

As usual, I’ll see you next Friday.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.

Authentic Chinese Appetizer: Spiced Beef Shank

I’m LinxNotChef.

How do you like the “Tang Czu Pai Gu” last week? As I told you in last post, the recipe of this week will be about beef.

So, I’ve prepared the authentic Chinese appetizer — Spiced Beef Shank for everyone.

1.What you need:

  • First you need the right beef — beef shank for this appetizer. (around 1 pound in the picture);
  • Spices: Cinnamon,Star Anise, Anise Seed, Thyme Leaves, Bay leaves;
  • Sauces: Toban Djan, Light Soy Sauce, Dark Soy Sauce, Salt, Crystal Sugar;
  • Others: Scallion(or Green Onion), Gingers.

2. Preparation: This time we need to leave one day in advance for the cooking process.

  • First, cut the beef shank into small parts(neither too small nor too big, I cut it into three parts);
  • Then put them into the zipper bags separately, add some cooking wine and little salt into the bags. Make sure that the beef shank soaks into the cooking wine in the bag;
  • Seal the bags, and refrigerate them (not frozen) for at least 12 hours.

3.Process: 

  • First, take the beef shank out of the fridge and boil it in cold water on high heat;
  • Till the water boils, and all the blood in the beef has been floating on the water, take the beef out and wash them with warm water, and put them aside for later use;
  • While the beef is on the stove, we can start preparing the stuff for later use;
  • we need:
    two sticks of cinnamon;
    four pieces of bay leaves;(and tear them in to small pieces)
    30 grams of crystal sugar;
    four star anise;
    half spoon of anise seed;
    a quarter spoon of thyme leaves;
    (some chili if you like to)
  • We also need three scallion (cut into small parts), two pieces of gingers;
  • Now we need a pot with a lid, boil 2 cups ( 480 ml) of water  on high heat;
  • Put all the spices with scallions and gingers into the boiling water;
  • Add 15 spoons of light soy sauce, 6 spoons of dark soy sauce, 5 spoons of Toban Djan, and 5 grams of salt into the boiling pot;
  • Now put the lid on and boil the beef shank on medium-low heat for 1 hour;
  • Add some eggs into it if you want to get two dishes in one pot;
  • After 1 hour, turn off the heat and leave the lid on (DO NOT OPEN!) for at least 18 hours to pickle the beef shank thoroughly;
  • 18 hours (or more) later, take the beef shank out and cut them into pieces;
  • Ta-dah! Your Spiced Beef Shank is ready. Bon appetit.
    IMG_8507

4. Tips:

  • Make sure the water can cover all the beef when boiling;
  • Leave the lid on after turning off the heat, never open until 18 hours later;
  • Taste the juice in the pot to make sure it is slightly saltier than normal juice.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

Next week is spring break, so I’ll see you two weeks from now.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.

Your First Recipe: Sweetened Spare Ribs with Fragrant Vinegar

I’m LinxNotChef.

Ready to cook the first authentic Chinese dish for your family? Come on and learn your first recipe “Sweetened Spare Ribs with Fragrant Vinegar” — or in Chinese “Tang Czu Pai Gu.”

1.What you need:

  • You certainly need sliced St. Louis Style Pork Spare Ribs (around half pound shown in the picture);
  • Light soy sauce, Dark soy sauce, Salt, Crystal Sugar, Cooking Wine, and some gingers as well;
  • Fragrant Vinegar of course;
  • Finally, a pot with a lid(because we need to stew the meat for a while).

2.Preparation: Since this is the first recipe, it’s quite an easy one. So there’s little thing for you to prepare for the cooking.

  • First, cut the Spare Ribs into small pieces as shown in the picture;
  • You also need some gingers, and cut them into small pieces for later use.

3.Process: Now you must be ready for the cooking, let’s do it now!

  • Preheat stove to high heat and then put little (not much) oil into the pot on high heat for 30 secs;
  • Stir fry gingers on high heat for 30 secs;
  • Stir fry spare ribs with gingers on high heat until the meat turn white, at the time add 3 teaspoons of cooking wine into the pot;
  • Add 10 teaspoons of light soy sauce, 3 teaspoons of dark soy sauce5 teaspoons of fragrant vinegar (add more if you wish to) into the pot;
  • Stir fry all the stuff on high heat for less than 1 min to make sure sauces are attached to meat equally;
  • Add one cup and a half of hot water (360 ml)  as well as 20 grams of crystal sugar (or syrup, honey, sugar) into the pot, stew on high heat until it boils;
  • Lid on the pot, stew on medium-low heat for 20 mins;
  • Lid off the pot, stew on high heat for 5 – 10 mins (it depends on the juice), and stir a little bit to prevent the juice stick to the pot;
  • Stew on high heat until the juice becomes sticky enough as shown in the picture;
  • Ta-dah! Your “Tang Czu Pai Gu” is ready. Bon appetit.
  • Put some sesame on it as you wish.

IMG_8537

4.Tips:

  • Do not stir fry the spare ribs at first too much or it will be too chewy;
  • Must add hot water, warm water at least, do not use cold water;
  • Add enough water at one time, make sure the ribs are all under the water;
  • If you add too much water incidentally, you can stew it on high heat with lid off longer;
  • Taste the juice before putting the lid on to decide whether add salt or not.

 

So, enjoy your meal. Any kinds of questions are welcome, see you in the comments.

Next recipe is also on next Friday, I think it’s gonna be something like beef.

Remember, I’m Linx, a marketer, not a chef. I’m LinxNotChef.