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青菜猪皮蛋汤 (Qing Cai Zhu Pi Dan Tang) Most Chinese soup recipes, especially homemade versions, do not use a lot of spices or ingredients. Chinese soups tend to have simple ingredients and keep the original flavor of the ingredients, be it meat, egg or vegetable. This simple egg drop soup is no exception, I added fried pork rind to have a different texture and flavor. Treat yourself with this healthy warm soup in a cold winter night, it takes less than 15 minutes to make . For more fun cooking ideas, see Recipes by Category . Ingredients 4 cups chicken stock A few pieces of fried pork rind 1/4 lb. Bok Choy A pinch of salt 2 eggs A few drops of sesame oil (optional) Preparation Time:  5 minutes Cooking Time:  10 minutes Servings: 4 Cooking Steps 1. Get a medium size pot, add 4 cups chicken stock (or use water, with chicken flavored soup base). Boil. 2. Add a few slices fried pork rind, cover the pot, let the rind simmer for a few minutes to become soft. 3. Get 1/4 lb. Bok Choy, rinse clea

葱姜煮牛心 (Cong Jiang Zhu Niu Xin) I recently discovered that beef heart is much cheaper than other cuts of the beef, the great price encouraged me to try my first beef heart recipe: in a simple Chinese way only with ginger, green onion and salt. For more fun cooking ideas, see Recipes by Category . Ingredients 1 lb. Beef heart 1 teaspoon salt A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  20 minutes Cooking Time: 120 minutes Servings: 4 Cooking Steps 1. Get 1 medium size pot, add 4 cups of water, boil. 2. Get 1 lb. Beef heart, cut into 2 chunks, add to the boiling water, boil, then simmer for 10 to 15 minutes. 3. Pour the hot water out of the pot, rinse clean the cooked heart chunks, place the heart back to the pot. Tips: Beef heart has blood content in it, this step will cook out all the blood as much as possible to avoid the odor from blood. Any cut of meat with strong odor, such as pork heart, pork stomach, etc, can all be pre p

铸铁锅箭鸡大腿 (Zhu Tie Guo Jian Ji Da Tui) Cast iron skillet became my favorite cooking ware these days, the meat cooked with it is so juicy, tender and full of flavor. For more fun cooking ideas, see Recipes by Category . Ingredients 3 chicken thigh 2% salt based on thigh weight 2 teaspoon black pepper 1 teaspoon cayenne pepper 2 m0garlic cloves A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  5 minutes with overnight marinate Cooking Time: 20 minutes Servings: 3 chicken thighs Cooking Steps 1. Get 3 chicken thighs, marinate with 2% salt overnight for best result. 3 thighs fit in one skillet, add more portions based on your need. 2. Heat a cast iron skillet for 3 or 4 minutes using high heat, hover hand over the top to feel the heat, never touch the skillet to test the temperature. Always wear mitten to handle cast iron skillet during cooking. 3. Place a few slices of ginger to the skillet surface. 4  Rinse off salt from the thigh, spr

自制甜辣椒油 (Zi Zhi Tian La Jiao You) It took me years to figure out the difference between paprika and chili powder. Paprika powder is not spicy at all, it has sweet flavor and very deep red color. I have used paprika powder for many roast meat recipes . While I love the spiciness from hot chili pepper, I believe it would be nice to have a convenient condiment like homemade chili oil but not spicy at all, for example, adding to soup or salad. Luckily paprika oil fits in this role really well, this is really nice for kids who refuse to eat spicy food. This uber easy recipe uses microwave to cook the oil directly in a glass jar, no hassle for cleaning pots and pans. For more fun cooking ideas, see Recipes by Category . Ingredients 2 tablespoon paprika powder 8 tablespoon canola oil Preparation Time: 2 minutes Cooking Time: 1 minute Servings: 1 small jar of paprika oil Cooking Steps 1. Get a clean and dry small glass jar, I used a fruit jar I cleaned after finishing the fruit. I feel so go

自制虾丸(Zi Zhi Xia Wan) Fish balls, shrimp balls are popular ingredients for Chinese fire pot. There are a lot of varieties in Chinese super market. Making them at home turned out to be so easy as well. For more fun cooking ideas, see Recipes by Category . Ingredients 1/2 lb. shrimp 1 pinch of salt A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  15 minutes Cooking Time: 10 minutes Servings:10 balls Cooking Steps 1. Get 1/2 lb. shrimp, remove shell and veins, rinse clean. 2. Cut into small bites, add to blender, add 1 fine chopped green onion, sprinkle a pinch of salt, blend to make a smooth paste. 3. Measure 4 cups of water, add a pinch of salt, 1 coarse chopped green onion, a few slices of ginger, do not boil. 4. Use a small spoon to scoop a tablespoon shrimp paste, sprinkle some water on left hand palm, put the shrimp paste to hand palm, use the spoon to smooth the sides of the shrimp paste to make a round ball. There is no ne

越南风味牛肉汤(Yue Nan Feng Wei Niu Rou Tang) Most of the soups I made over the years are Chinese style, they are simple, original, only with flavor of green onion and ginger. I have been thinking of making Vietnamese beef soup for many years, the reason is that all the beef pho soup I have tried so far is too sweet for me with a lot of sugar added. I am not a big fan of adding so much sugar to meat soup. And this recipe is the result of my first adventure into Vietnamese style soup, I intentionally left the sugar out. Given the generous portion of beef bone and meat used in this recipe, and no use of sugar at all, I believe the taste and flavor are much better than the restaurant version I have tried. For more fun cooking ideas, see Recipes by Category . Ingredients 3 to 4 lb. Beef bone 2 lb. Beef chuck roast (or any other cut) 1 white onion 1 tablespoon canola oil 2 tablespoon fish sauce 1 teaspoon black pepper 2 teaspoon salt 2 arise stars 2 cinnamon sticks 2 cloves of garlic 1 pinch o