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Savory Zucchini Bread with Almond Flour
Savory Zucchini Bread with Almond Flour Savory Zucchini Bread with Almond Flour is a variation to the original Savory Zucchini Bread with Bacon and Cheese. I created this in an attempt to cut down carb intake while still enjoy a delicious savory snack. Almond Flour has high fat content, and I also used juice/oil from cooking the salty pork, thus I didn’t use any additional oil or milk. The bread was delicious. It is a little more crumbly than the original version, but it’s moist and rich.
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Perfect Ground Pork Filling
Perfect Ground Pork Filling 多汁粉嫩肉馅 To make tender and juicy meat filling for buns, I would recommend pork shoulder. Shoulder has enough fat content for good texture. I also ground pork myself. It’s always best to hand mince pork, but it’s very time consuming. Normally, I use food processor. Cut pork into 1/2 inch cubes, remove all tendon and excessive fat. Pulse 10-15 times per batch. When ground pork is done, add soy sauce, sugar, rice wine, scallion, salt and ginger water (or just water, my kids do not like the taste of ginger). Either stir vigorously with 2 pairs of chopsticks in one direction, or use a stand mixer,…
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Plain Raised Buns 戗面馒头
Plain Raised Buns 戗面馒头 When I was in college in Shanghai, there was a tiny little Bun store right by the campus. It was famous for a special type of plain raised buns called ShangDong GaoZhuang ManTou. Every Saturday when I got there, there was a long line. The bun had a very tight texture, yet it was not hard. A few years ago, a friend shared a plain bun recipe with me. Curious as I am with food, I tried it right away and surprised to find it’s almost identical to the bun I was in line for some twenty years ago. Start with basic dough for buns. After…
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Shanghai Style Rice 上海菜饭
Shanghai Style Rice 上海菜饭 When I grew up, my mom usually made Shanghai Style Rice from uncooked rice. She would mix fresh pork, salty pork and shanghai green with rice, add a little bit water (about half as much when you make plain rice). When it’s fully cooked, add salt to taste and add 2 tablespoon of lard or bacon oil and mix well. It was so delicious! However, my very intelligent rice cooker with induction heat couldn’t seem to make rice with too little water. I tried a few times, they all ended up with half cooked rice. I miss Shanghai Style Rice, so I improvise. Make rice with…
