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Archive for June, 2011

Hillbilly Moon Explosion-All I Can Do is Cry

a really good song! Suggestion: wear those huge headphones.

🙂

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I fucking loves this dress! It’s really, really, really pretty.

And it comes with removable Alencon lace cap sleeves, stitched on silk ribbon detail!

Link of more real brides:

http://www.stephaniejamescouture.com/blog/?cat=15

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But I still really want a mermaid dress though!

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Yum!

Cook the noodles, make sure it’s slightly hardened, chill it with cold water,  get rid of the excess water, and pour a little bit of olive oil inside, stir.

The sauce:

Mince the garlic, and the green onion, put them into a bowl, add soy sauce, vinegar, sugar, salt, and olive oil. stir.

Pour sauce onto the noodles, add spicy sauce when needed.

Yummy!

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This recipe I decided to just use Chinese. But maybe I’ll translate it later. ❤

This recipe is also my of my famous recipes. It takes about 2 hours to make it, plus 30 minutes to prepare it. And I always felt like a witch brewing her love potion.

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煮粥用料:瘦肉1块(猪腱肉最好),皮蛋2个(无铅皮蛋,一则健康些,二则石灰味没那么大),姜1块,水足量,油盐适量

    要煮出一锅绵香好味的皮蛋咸瘦肉粥,要诀如下:

    1,挑米:煮粥用的米最好用东北大米,就是圆圆短短的珍珠米,煮出的粥特别绵软;

    2,煮粥的米要预先腌:约半碗米淘洗干净后,要用2汤匙的油、1个半茶匙的盐和少许水(2茶匙)拌匀,腌至少半小时,放心,虽然用了很多油,但是油会在煮粥的过程中挥发,令米绵烂,所以并不油腻的;

    3,煮粥的肉要先用沸水煮煮去腥,或腌成咸肉:煮粥用瘦肉或腌的咸瘦肉,不必太考究是猪的哪一块肉,总之要保持一整块肉块不要切开 (我一般用大约巴掌大,1-2厘米厚一块猪肉,如果条件许可,用猪腱肉更好味)。如果用瘦肉煮粥,那么要先用沸水把瘦肉略略煮煮,然后洗净;如果喜欢用腌 的咸猪肉煮粥,那么要提前一天腌咸猪肉,方法如下:猪肉一块,冲洗干净,抹干,撒2-3茶匙盐,均匀涂抹在肉上,放冰箱下格(就是不会冻成冰的保鲜格)腌 12小时或更长时间才可以入味;

    4,煮粥的水要充分沸腾才下材料:大汤锅中放很多水,煮沸,才放材料。先下肉块、姜片,火不要关小,肉块到了沸水中,外面的部分遇 热而熟硬,封住了里面的肉汁,这样肉煮了粥后也不难吃,然后待水再次沸腾时下腌好的米和一个切碎的皮蛋,而这第一个皮蛋切碎下粥与米同煮,皮蛋会融化,融 入粥的味道中。

    5,先大火,后小火,火候要足:水沸了,下了材料后,先大火煮20分钟,然后再转小火煮1个半小时,火候足,粥就绵软入味而且容易消化;

    6,粥的质感处理:在转小火煮了1个半小时后,把第二个皮蛋也切碎,同时把煮在粥中的瘦肉捞出来,用筷子扒拉,撕成丝丝状,跟第二 个皮蛋一起放回粥中,同煮最后半小时,然后关火。第二个皮蛋在关火前半小时加入粥中,半小时可将第二个皮蛋煮得既没石灰味,同时又变软滑,吃粥时也能吃到 有皮蛋,而肉因为是水沸时下的,还保持了一定鲜味,撕成丝后放回粥中,特别好吃。

    这样煮出来的粥不必下盐,好味,而且下火,容易消化。如果粥有点粘底,请千万不要用勺子扒拉锅底的粘皮,要不粥会有糊味,我们通常会放一个轻的小调羹在锅底与粥同煮,水沸腾过程中,小调羹也被带动,可以防止粥煮粘底。

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it’s one of my most famous recipe ever!

It actually have a huge range of variety, but the most basic ingredients are cooked rice, eggs, green peas, and green onions.

Prep: beat the eggs, I usually put 2-3 eggs, i like eggs. beaten it, add a tiny bit of salt, and defrost the peas and corn, if you want to add whatever ingredients then prepare them now. Like for myself, I want to add mushrooms, and onions, carrots, ham, shrimp, and chicken, I wash the vegetables and slice them into tiny slices(mushroom), for carrots and onions I mince them;for shrimp I defrost them and cook them until they are white, and I slice the chicken into little pieces then soak them into soy sauce for a bit. and cook it until its white. After all of them are done, then I head the wok(or pot) up pour a little bit oil down, head the oil up, pour the egg mixture into the wok, cook it until they are solid, and put green pea, minced carrots, onions and mushrooms, corn, pine nuts,cook until soft and heated up thoroughly,  and then chicken and shrimp. Finally put in the rice, make sure it’s separated and the whole thing smells amazingly, put in minced green onion. salt and MSG/Chicken bouillon( i usually use chicken bouillon), serve.

Before serve, drizzle some sesame oil onto the rice, stir. Bon appetit!

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I love cookies. End of the story.

My favorite cookies are chocolate chip cookies. Fresh baked from the oven with a glass of cold milk. Heavenly.

Here’s my recipe from the FoodNetwork!

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

My favorite recipe!

http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chip-cookies-recipe4/index.html

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Ingredient:

2 Cream cheese

8 ounce sugar

2 eggs

A pre-made pie crust

Turn the over onto 350 F, and blendall the ingredients into a smooth mixture. Pour the mixture into the pie crust, bake for 35 minutes. Tip: put a bowl of water under the cheesecake to prevent it from break. And then you get the cheesecake out and put it into the refrigerator overnight. Garnish as needed.

The best cheesecake ever!

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