2025年8月24日 星期日
雞仔餅薄脆
2025年2月15日 星期六
金桔牛油磅蛋糕
金桔牛油磅蛋糕
材料(模13.8*5.8*5cm 三個450mI)
• 無鹽奶油 I20g
• 金桔9個
• 砂糖110g
• 雞蛋4顆室温
• 鮮奶150ml室温
• 橙汁半個
• 低筋麵粉300g
• 泡打粉3茶匙
做法
1.牛油隔水加熱或用微波爐弄至融化備用
2.把金桔洗淨，切薄片，有核去掉
3.將雞蛋和砂糖一起放入盆中用打蛋器打發後加牛油
4.把筋麵粉過篩，分兩加入，先將第一份加入，用打蛋器攪匀，之後再加入柑橘汁拌勻。
最後把剩下的麵粉，用刮刀切拌手法拌至無粉粒即可。
5.放入預熱好的烤箱，以180度烤30分鐘
6.烤約8分鐘後拿出，刀濕水後在蛋糕表面直劃一刀，再放回焗爐焗至金黄，用竹籤確認是否烤熟再出爐。
2025年2月11日 星期二
Soup
Lotus and dried octopus soup 蓮藕章魚湯
Ingredients:• 1 (about 30 gm) dried octopus
• 450 gm pork bones
• 2 honey dates
• 1/2 catty lotus root
• 4 Tbsp green bean
• 3 L water
Method:
• Soak dried octopus until soft, remove its outer skin with a knife. Cut into 2-cm sized strips. Set aside.
• Blanch pork bones in boiling water to remove blood and impurities. Drain well. Set aside.
• Following the above instructions, prepare all the ingredients.
• Put all the ingredients into a large pot. Pour in 3 litres of water. Cover and bring it to a boil over medium-high heat. Reduce heat to simmer for about 2 to 2½ hours. Season with salt. Serve hot.
Watercress and Monk Fruit Soup西洋菜蜜棗豬骨湯
Ingredients:
• 3/4 catty Chinese watercress
• 600 gm pork bones
• 1 carrot, peeled and roughly chopped
• ½ monk fruit (aka luo han guo, 羅漢果)
• 3 L water
• 12 gm (1 Tbsp) sweet almond (南杏)
• 5 gm (1 tsp) bitter almond (北杏)
• 2 candied dates (蜜棗)
• 2 to 3 slices ginger
Method:
• Rinse the watercress. For the last rinse, add 1 heaped teaspoon of salt into the water and soak the watercress for about 15 minutes. Drain well. Set aside.
• Put the pork bones in room temperature water. Cook over high-medium heat to remove the blood and impurities, about 5 to 8 minutes. Drain up the pork bones. Rinse under tap water. Drain well again.
• In a large deep pot, add 3 litres of water, pork bones, watercress and all other ingredients. Bring to boil over high heat. Reduce heat to medium-low, and simmer for 2 to 2 ½ hours, until the flavours are imparted in soup. Season with salt. Serve hot.
Hot and Sour Soup (酸辣湯)
Ingredients:
• 100 gm pork fillet, shredded
• 1 Tbsp shredded ginger
• ½ carrot, shredded
• 50gm 萵筍 celtuse
• 1 wood ear（木耳）, about 10 gm, soaked until softened
• 3 shiitake mushrooms, soaked until softened
• 2 cups chicken soup
• 2 cups water
• 1 block tofu
• 1 egg, whisked
Marinade:
• 1 tsp light soy sauce
• 1 tsp cornflour / corn starch
• ¼ tsp sugar
Sauce:
• 1 Tbsp light soy sauce
• salt, to taste
• 3 Tbsp black vinegar
• 1 Tbsp white vinegar
• 1 Tbsp sugar
• ¼ tsp chilli oil
Thickening:
• 1 Tbsp cornflour / corn starch
• 2 Tbsp water
Lastly:
• white pepper, to taste
• coriander, for garnish
• Salt to taste
• sesame oil, to taste
Method:
• Mix the pork with the marinade. Shred all ingredients. Set aside.
• Use a large deep pot to heat oil over medium high heat. Sauté the ginger until aromatic. Add the carrot, bamboo shoots, wood ear and mushrooms. Stir to combine and cook until they start to be softened. Pour chicken stock and water. Bring it to a boil. Add the pork and cook until turned white. Add sauce and thickening. Cook to preferred consistency. Add the tofu. When it boils again. Remove from the heat.
• Slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks. You’ll get beautiful egg. Season with salt if necessary. Add more black vinegar and chilli oil as your taste Sprinkle pepper. Garnish with coriander. Serve immediately.
Papaya and Chicken Feet Soup木瓜雞腳湯
Ingredients:
• 600 gm papaya
• 10 (about 450 gm) chicken feet
• 200 gm pork shin
• 2 Tbsp (40 gm) dried black eyed bean
• 2 Tbsp (about 15 gm) sweet and bitter almonds (南北杏)
• 2 honey dates (蜜棗)
• 3L water
• salt, to taste
method:
• Peel papaya and deseed. Cut into chunks. Rinse all other ingredients. Set aside.
• Cut away the toenail parts of the chicken legs. Remove the callous and any loose-hanging skin. Rinse chicken feet. Blanch in boiling water with pork to remove any blood or impurities. Drain well. Set aside..
• Put all the ingredients in a large deep pot. Pour in water. Bring it to a boil over high heat. Reduce heat and simmer over medium-low heat for 1½ to 2 hours. Season with salt. Serve hot.
Water Melon Soup for summer冬瓜湯
Ingredients:
• 1 catty white gourd
• 8 Chinese dried mushrooms
• 1 egg, lightly beaten
• 3 slices ginger
• 150gm lean pork, shredded
• boiling water to preference
• salt, to taste
Seasonings:
• 1½ tsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour
• ½ tsp cooking oil
Method:
• Rinse mushrooms. Soak them in some water until softened. Drain and dry well, cut into dices. Reserve the soaking water. Peel winter melon and cut into cubes. Marinate pork with seasoning for 10 to 15 minutes. Prepare some boiling water.
• Heat oil in a frypan. Sauté ginger until aromatic. Add mushrooms and stir fry for a while. Toss in diced winter melon. Add the soaking water, with some more boiling water to your preference. Bring to a boil. Add marinated pork and continue to cook for another 10 minutes. Season with salt. Turn off heat. Stir in beaten egg.
Ingredients
白菜半斤Pak Choi 1/2 catty
菜乾四兩 dry pak choi 1/4 catty
豬肺一個 1 pork lung
蜜棗四粒 4 honey plums
南北杏 2 TB almond
薑四片 4 pcs ginger
Apple and pear soup蘋果雪梨瘦肉湯
Ingredients
食材
Pears雪梨 4個
Apples 蘋果 4個
Almond南北杏 2湯匙TB
Honey dazed蜜棗或椰棗 4粒
Ginger薑 1片
Pork 瘦肉 600克gm
Salt 鹽 少許 as taste
青紅蘿蔔豬骨湯簡易食譜
Green radish and carrot bone soup
Cooking time ：2小時
材料：
• 胡蘿蔔 2條carrot
• 青蘿蔔 1條 green radish
• 玉米 2條 corn
• 薑 2片 ginger
• 蜜棗 4粒 honey dates
• 南北杏 2TB almond
• 豬骨 1斤 pork bone
• 水 3L適量 water
豬展一斤
生熟薏米30g
蓮子 30g
百合 30g
淮山 30g
玉竹 30g
茨實 30g
蒜子十粒
陳皮一錢
花生四兩
豬骨十兩
眉豆四兩
紅棗12粒
Green radish and carrot bone soup
材料：
• 胡蘿蔔 2條carrot
• 青蘿蔔 1條 green radish
• 玉米 2條 corn
• 薑 2片 ginger
• 蜜棗 4粒 honey dates
• 南北杏 2TB almond
• 豬骨 1斤 pork bone
• 水 3L適量 water
2025年2月8日 星期六
Recipes for maid
Salmon Fried Rice (Quick Lunch)Christine
Ingredients:
- 2 bowls leftover rice
- 200 gm salmon, cut into small cubes
- 2 eggs, whisked
- 50 gm baby peas (fresh or frozen)
- 1 Tbsp light soy sauce
- 1 tsp sugar
- pinch of salt, to taste
- pinch of black pepper
- 2 pieces lettuce
- Rinse salmon and wipe dry. Cut into small pieces. Set aside. Blanch baby peas in boiling water for 2 to 3 minutes. Drain well.
- Heat oil in a frying pan, add whisked eggs to fry until half cooked through. Toss rice in the frying pan and stir fry with the egg quickly until the rice is heated evenly. Push rice to sides of frying pan, Add salmon and peas in the middle, and stir fry for 3-5 minutes until salmon is cooked. It doesn’t need too long as the salmon is quite easily cooked through and the peas has been cooked. Sprinkle with soy sauce, sugar, black pepper. Add salt to your taste. Stir fry for another minute or two. Done. Serve Hot.
- 3 bowls leftover rice
- 1 onion
- 1 sausage (I used Continental Frankfurt this time)
- 1 slice ham
- 6 shrimps
- 1/2 cup green peas
- 3 eggs, whisked
- 1 tablespoon light soy sauce
- 1 tablespoon ketchup
- salt, to your taste
- White pepper
- 1/2 teaspoon sugar, to your taste
- Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
- Cut onion, sausage and ham into small cubes. Slice shrimps.
- Heat 2 tablespoons of cooking oil and sauté onion on medium-heat pan, add in shrimps until tender. Put in green peas and sauté for 2 minutes. Set aside.
- Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
- Clean the pan with a piece of kitchen towel. Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat. When all rice is evenly heated up and mixed well with the eggs, add in onion, shrimps and mix well. At last, add the sausage and ham. While stirring all ingredients together, generously sprinkle salt, sugar and pepper. Drizzle the soy sauce and ketchup all around the rice and toss. Taste it by yourself.
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1TBsp water
- 1 tsp corn flour / corn starch
- 1 tsp oil
- pepper, to taste
Pork Mince Tofu 毛豆肉碎豆腐
Ingredients:
- 1 clove garlic, minced
- 150 gm pork mince
- 2 pieces firm tofu, diced
- 80 gm Edamame beans 毛豆
- diced spring onion, for garnis
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1TBsp water
- 1 tsp corn flour / corn starch
- 1 tsp oil
- pepper, to taste
- 50 ml chicken stock,
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tsp corn flour
- 2 Tbsp water
- Mix the pork mince with the marinade. Don’t stir it too long or too hard. Just combine all the ingredients. Set aside for 15 minutes.
- Blanch the tofu and Edamame beans in boiling salted water for about 1 minute. Carefully drain them out. Rinse the beans with cold water. Set aside.
- Saute the garlic over medium-high heat. Beware not to burn them. Quickly add in the pork mince. Use a spatula to loosen the mince up and cook until its colour is changed. Add the beans. Stir to combine. Add tofu. Pour in the sauce. Bring it to boil. Add the thickening and cook to your preferred consistency. . Garnish with spring onion. Serve immediately with rice.
Steamed Tofu with minced Pork
Ingredients:
- 150 gm pork mince
- 1 to 2 (about 30 gm) mushrooms
- 30 gm corn kernels
- 150 ml chicken stock (or reserve the soaking mushroom water)
- spring onion, for garnish
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1TBsp water
- 1 tsp corn flour / corn starch
- 1 tsp oil
- pepper, to taste
- 1 tsp oyster sauce
- 2 tsp salt-reduced light soy sauce
- 1 Tbsp water
- 1 tsp corn flour (corn starch)
- sesame oil, to taste
- Soak the mushrooms until softened. Squeeze out the excess water. Finely chop. Set aside. Mix the pork mince with the marinade. Set aside for 20 minutes.
- Carefully remove the tofu from the packet. Cut into pieces. Place in a deep dish. Steam in a wok over high heat for about 8 minutes. Set aside.
- Meanwhile, use another wok or pan. Heat oil over medium-high heat. Add the mushroom. Stir and cook until aromatic. Add the pork and cook until its colour is changed. Along the way of cooking, use a spatula to break apart the pork lumps. Add the corn kernels. Pour in the chicken stock and cook until the pork is cooked through. The sauce is reduced to one-third. Stir in the sauce and cook to preferred consistency. Add spring onion. Pour over the steamed tofu. Serve hot. Enjoy!
Tofu and Pork in Chilli Bean Sauce (魚香豆腐)
Ingredients:
- 150gm pork mince
- 2 tsp minced ginger
- 2 cloves garlic, minced
- 4 pieces (280 gm) tofu
- 1/2 cup chicken stock
- 1 spring onion, finely chopped, for garnish
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1TBsp water
- 1 tsp corn flour / corn starch
- 1 tsp oil
- pepper, to taste
- 1 Tbsp chilli bean sauce (豆瓣醬)
- 1 tsp sugar
- 2 tsp oyster sauce
- Thickening:
- 2 tsp corn flour / corn starch
- 2 Tbsp water
- Mix pork with marinade well. Set aside.
- Absorb the excess water from the tofu with kitchen towels. Cut tofu into thick pieces. Season with a little of salt. Pan fry tofu over medium heat until both sides are lightly brown. Set aside.
- In the same pan, heat oil to stir fry the pork until its colour turns. Add minced ginger and garlic. Stir to combine. Toss back the tofu. Pour in chicken stock. Increase heat to high. Bring it to boil. Reduce heat to medium and cook until the sauce is reduced by one third. Add seasonings. Sprinkle spring onion. Stir in the thickening and cook to your preference. It’s done. Serve hot.
Spicy Eggplants with Minced Pork
- 450 gm eggplant
- 170 gm minced pork
- 1/2 Tbsp ginger, finely chopped
- 1 Tbsp minced shallot
- 1 Tbsp garlic, crushed
- 1 Tbsp chili bean sauce (available at Asian stores)
- water, adjust while cooking
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1TBsp water
- 1 tsp corn flour / corn starch
- 1 tsp oil
- pepper, to taste
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tsp oyster sauce
- 2 tsp water
- sesame oil, to taste
- pepper, to taste
- Thickening:
- 1 tsp cornflour
- 2 Tbsp water
- Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.
- Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don’t add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
- While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.
- When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.
- 300 gm white fish meat
- capsicum
- 1 eggplant
- Firmed tofu
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp corn flour
- 2 Tbsp water
- a dash of sesame oil
- Rinse capsicum and wipe dry. Deseed and cut into squares, about 4 cm (1 1/2 inches) in length. Cut eggplant into slices about 2cm in thickness. Soak into salted water for 10 minutes. Drain well and wipe dry with kitchen papers. Tofu cut four in triangle shape and dried up. Sprinkle corn flour inside capsicum chunks, tofu and eggplant slices. Use a knife to stuff fish paste into/onto the vegetables.
- Heat oil in a non-stick frypan. Place the side with fish meat on pan and fry over medium heat in batches if needed. Set aside.
- Add oil in frypan and sauté black bean garlic sauce until aromatic. Pour in chicken stock (and mushroom soaking water). Bring to a boil. Add eggplants first and cook for a while, then followed by capsicum because eggplants need longer cooking time. If sauce dries up too quickly, replenish water if necessary. The amount of water you add depends on how high the power of your stove. The basic idea is to get all ingredients cooked through. The final step is to add thickening and cook the consistency to your preference. Dish up and serve hot.
Spicy Tofu Chicken and Wood Ear
- 200 gm chicken breast, julienned
- ½ Tbsp shredded ginger
- 1 clove garlic, minced
- 10 gm shredded wood ear, soaked
- 2 pieces (78 gm) spicy tofu (五香豆腐), julienned
- 1 red capsicum, shredded
- 100 ml salt-reduced chicken stock, or homemade
- 1 Tbsp diced spring onion, for garnish
- Marinade:
- 2 tsp light soy sauce
- 1 Tbsp water
- 1 tsp cornflour / cornstarch
- 1 tsp oil
- pepper, to taste
- 1½ Tbsp Zhenjiang vinegar
- 1 Tbsp water
- 2 tsp sugar
- 1 tsp light soy sauce
- 1 tsp chilli bean sauce
- 1 tsp cornflour / cornstarch
- sesame oil, to taste
- pepper, to taste
- Soak wood ear until softened. Cook in boiling water for 10 minutes. Drain well. Set aside.
- Mix the chicken with marinade well. Set aside for 20 minutes.
- Mix all the sauce ingredients well.
- Heat oil in a fry pan over medium high heat. Cook the chicken until it turns white. Set aside.
- In the same pan, sauté ginger and garlic until aromatic. Add tofu, capsicum and wood ear. Stir fry and heat all the ingredients evenly. Add chicken stock. Bring it to boil. Toss back the chicken. Pour in the sauce. When it boils again, it’s done. Sprinkle spring onion for garnish. Serve hot.
- 1 tsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp sugar
- 1 tsp Shaoxing wine
- 1/2 tsp salt
- pepper, to taste
- 1/4 celery
- 1 chicken leg, julienned
- 1/2 carrot, julienned
- 1 tsp minced garlic
- 1/2 tsp minced shallot
- 2 Tbsp chicken stock
- spring onion, sections for garnish
- salt, to taste
- 1 tsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp sugar
- 1 tsp Shaoxing wine
- 1/2 tsp salt
- pepper, to taste
- 1/2 tsp cornflour
- 1 Tbsp water
- 1/4 teaspoon sugar
- 1/2 Soya sauce
- Rinse celery and drain well. Use a knife to help peel tissues in celery stalks. Cut into strips. Marinate chicken with marinade for 15 minutes.
- Heat oil in a frypan. Stir fry chicken until colour turns white and cooked. Set aside.
- Add oil and sauté garlic and shallot until aromatic. Add carrot and celery. Sprinkle 1/2 teaspoon salt. Add chicken stock and 2TBSP water to cook until carrot and celery softened. Toss in chicken, add shallot sections and combine well. Add thickening and stir to your preferred consistency. To taste and serve hot.
Stir-fried Broccoli with Beef by Christine
- 300g broccoli
- 120g beef (beef fillet or skirt steak)
- 1 tsp minced garlic
- 2 to 3 slices ginger
- a dash Shaoxing wine
- 1/4 cup chicken stock
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp cornflour
- 1 tsp water
- 1 tsp light soy sauce
- 2 tsp oyster sauce
- 1 tsp cornflour
- 1/2 tsp sugar
- 2 tbsp water
- a dash sesame oil
- Roughly cut broccoli into pieces. Peel stems and put aside. Add 1/2 tsp salt into boiling water. Blanch broccoli for 3 minutes by adding the stems first, then followed by the flowers. Drain well. Set aside. Slice beef thinly and marinate for 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat and sauté beef until 80% done. Set aside.
- Add oil, sauté ginger and garlic. Toss in the broccoli. Sprinkle wine and salt, stir fry for a while. Pour chicken stock. Cover and cook until broccoli softens.
- Toss beef back to wok. Add seasoning. Quickly stir and cook to your preferred consistency. Dish up. Serve with hot rice.
- Don’t overcook the broccoli, lest they turn yellow and the nutrient inside would be destroyed. Let them just cooked with a bit crunch, with green outside.
- 釀豆腐泡粉絲煲【四季皆宜】
- 材料：
- • 紹菜（大白菜）500克
- • 豆腐泡 12個
- • 粉絲 1扎（洗凈浸軟）
- • 已調味魚肉約 150克
- • 蝦米 10至15隻（視乎大小和個人喜好而定）
- • 蔥 1條（切粒）
- • 薑 5片
- • 雞上湯（雞高湯）半杯
- • 水 酌量
- • 鹽 適量
- 做法：
- • 蝦米浸軟，沖水洗凈。瀝乾水份，切幼粒。豆腐泡放入滾水（開水）拖水去表面的油份。瀝乾水份，切開一半，備用。紹菜洗凈，瀝乾水份，切段。粉絲切段。
- • 魚肉加入蔥粒和蝦米順著一個方向搞拌，至起膠有韌力。用小刀把魚肉釀入豆腐泡內。
- • 燒熱平底鑊，加油把釀好的豆腐泡有魚肉的一邊煎至金黃色，兜起備用。
- • 再下點油，下薑片爆香，加紹菜炒至軟身後，倒進上湯、酌量的水，煮滾（煮開）後，加蓋再煮片刻。加入豆腐泡和粉絲，煮一會。有需要的話，加適量的鹽調味。
2025年2月7日 星期五
2015 暑期班食譜
白菜 | 6兩 | ||||
免治豬肉(最好半肥瘦) | 2兩(可加至3-4兩) | ||||
冬菇 | 2-3粒 | ||||
上海雲吞皮 | 4兩
| ||||
治豬肉調味料 | |||||
生抽 | 1/2湯匙 | ||||
糖 | 1/2茶匙 | ||||
生油 | 1茶匙 | ||||
生粉 | 1茶匙
| ||||
白菜調味料 | |||||
生抽1茶匙 鹽1/2茶匙 芝麻油1茶匙
|
| ||||
冬菇調味料 | |||||
生抽
| ½茶匙 | ||||
1. 治豬肉加入調味料，順一個方面拌勻，再用手撻到起膠(其實攪勻後撻十幾下都夠)，可以加一點水令豬肉吸收水份而變滑。擱置10-15分鐘備用，
2. 白菜洗淨，撈起，剁碎，搾乾水，加調味，備用。
3. 將冬菇、豬肉和白菜混合，順一個方向拌勻，即可用。
4. 準備一碗水，將適量的餡肉放入雲吞皮，四條邊沾上少許水，
5. 煮雲吞: 燒一大鍋水，大火水滾後下雲吞，當水再次滾起時加入約一湯碗凍水，要不時郁動水中的雲吞，重覆此步驟 3 次，
6. 最後一次水滾的時，再煮多1分鐘，撈起即成。
小貼士：
1. 處理冬菇：冬菇洗淨去蒂浸軟，浸冬菇需時最少2小時，時乎厚薄大小和產地而異。(如果趕時間就用熱水浸會快一點，但冬菇味會揮發)浸軟後切粒以調料料醃好備用。
２每一鍋不要一次過放太多，因為如果水的份量不夠會使雲吞互相碰撞，因此破爛。
３弄熟後可隨意放湯或加入調味料隨即食用。或可配香醋乾吃也很美味
材料：
雞翼 １５隻
調味料：
生抽1湯匙
老抽１湯匙
玫瑰露１湯匙
糖１湯匙
蒜頭一粒
蔥頭一粒
清水半碗
做法
1. 雞翼以鹽水解凍,
2. 燒熱油，加入蒜頭蔥頭爆香，加入雞翼兩邊煎香,加蓋焗片刻
3. 把糖, 生抽, 老抽混合後加入鍋中,
4. 煮滾後後轉細火, 再焗5分鐘
5. 收乾水份後，放少許麻油, 拌勻後上碟
小貼士
加冰糖煮雞翼效果最好，可以增加黏性和色澤變得亮澤，雞翼變得脆皮
2. Soy Sauce Chicken Wings
Ingredients:
- Chicken Wings: 15 pieces
Seasoning:
- Light Soy Sauce: 1 tablespoon
- Dark Soy Sauce: 1 tablespoon
- Rose Wine: 1 tablespoon
- Sugar: 1 tablespoon
- Garlic: 1 clove
- Green Onion: 1 piece
- Water: 1/2 cup
Instructions:
1. Thaw the chicken wings in salted water.
2. Heat oil in a pan, add the garlic and green onion to sauté until fragrant, then add the chicken wings and sear them on both sides, covering the pan to cook briefly.
3. Mix the sugar, light soy sauce, and dark soy sauce, then add this mixture to the pan.
4. Bring to a boil, then reduce to low heat and simmer for another 5 minutes.
5. After the sauce has thickened, add a little sesame oil, mix well, and serve on a plate.
Tips:
Using rock sugar to cook the chicken wings will yield the best results, as it can enhance the stickiness and give the wings a shiny color, while also making the skin crispy.
３老少平安
材料：
鯪魚滑1/4斤(4兩)
嫩豆腐 1塊
雞蛋 1個
鹽1茶匙
蔥花 少許
生抽 1/2湯匙
生油 1湯匙
芫茜 少許
做法:
1.將魚滑撻至起膠。
2. 用手把豆腐壓擠成槳狀，連同雞蛋加入魚滑再搓勻，平鋪在碟上。
3. 燒沸一鍋水後，將已撈好的魚滑蒸10分鐘。
4. 取出，撒上芫茜、蔥，淋上熱油及生抽即成。\
|
材料 |
豬扒/枚頭肉2件約半磅 鮮橙 1個 豬扒醃料： 生抽1/2湯匙， 鹽 1/4茶匙 ， 糖半茶匙， 胡椒粉少許， 生粉1茶匙， 水1/2湯匙， 油1/2湯匙 |
芡汁
做法 |
1. 豬扒洗淨抹乾，用刀背剁鬆後拌入醃料待20分鐘。 |
4. Orange Pork Chops Ingredients: - Pork Chops (or Pork Shoulder): 2 pieces, about 1/2 pound - Shallot: 1 (sliced) - Fresh Orange: 1 Marinade for Pork Chops: - Light Soy Sauce: 1/2 tablespoon - Salt: 1/4 teaspoon - Sugar: 1/2 teaspoon - Pepper: a pinch - Cornstarch: 1 teaspoon - Water: 1/2 tablespoon - Oil: 1/2 tablespoon Sauce: - Orange Juice: 1/4 cup - White Vinegar (or Lemon Juice): 1 teaspoon - Sugar: 1 teaspoon - Cornstarch: 1 teaspoon - Ketchup: 1 teaspoon Instructions: 1. Clean the pork chops, pat them dry, and use the back of a knife to tenderize them. Mix in the marinade ingredients and let it marinate for 20 minutes. 2. From the orange, zest half of the orange peel and juice the whole orange. Slice the other half for later use. 3. Heat 2 tablespoons of oil in a pan. Add the pork chops and pan-fry over medium heat until cooked. Stir-fry with the shallots, then remove from the pan. 4. Pour the sauce ingredients into the pan and cook until thickened. Add the orange slices, then return the pork chops to the pan and quickly stir-fry until they are evenly coated with the sauce. |
材料：
芽菜4兩(去頭尾)
紅蘿蔔 60克(切絲)
梅頭肉4兩
韮菜2兩
雞蛋-1隻
蒜蓉 1湯匙
醃料 :
生抽 1茶匙,
糖1茶匙,
鷹粟粉1茶匙，
生油1茶匙,
芡汁
蠔油1茶匙
生抽 1茶匙
麻油1茶匙,
胡椒粉少許
水2湯匙
鷹粟粉 1茶匙
做法：
1. 梅頭肉切絲，醃15分鐘;
2. 燒滾水,加入薑片,油,鹽,放入銀芽煮約5分鐘,撈起
3. 熱鑊下油，將1隻雞蛋打勻後,落鑊煎至熟透後切成條
4. 熱鑊下油，炒熟肉絲，盛起備用
5. 熱鑊下油，爆香蒜蓉，加入紅蘿蔔和芽菜炒至軟身
6. 再加入韮菜同炒，肉絲和蛋回鑊，注入調味料煮至收汁即成
小貼士
5. Colorful Bean Sprouts Stir-Fry
Ingredients:
- Bean Sprouts: 4 ounces (trimmed)
- Carrot: 60 grams (julienned)
- Pork (e.g., pork shoulder): 4 ounces (sliced)
- Chives: 2 ounces
- Egg: 1
- Minced Garlic: 1 tablespoon
Marinade:
- Light Soy Sauce: 1 teaspoon
- Sugar: 1 teaspoon
- Cornstarch: 1 teaspoon
- Cooking Oil: 1 teaspoon
Sauce:
- Oyster Sauce: 1 teaspoon
- Light Soy Sauce: 1 teaspoon
- Sesame Oil: 1 teaspoon
- Pepper: a pinch
- Water: 2 tablespoons
- Cornstarch: 1 teaspoon
Instructions:
1. Slice the pork and marinate it for 15 minutes.
2. Boil water, add ginger slices, oil, and salt, then cook the bean sprouts for about 5 minutes. Drain and set aside.
3. Heat oil in a pan, beat the egg, and fry it until cooked through. Remove from the pan and slice into strips.
4. Heat oil in a pan and stir-fry the marinated pork until cooked. Remove from the pan and set aside.
5. Heat oil in another pan, sauté the minced garlic until fragrant, then add the carrot and bean sprouts. Stir-fry until softened.
6. Add chives, then return the pork and egg to the pan. Pour in the sauce ingredients and cook until the sauce thickens and is well combined.
Tips:
1. You can substitute the pork with char siu (Chinese BBQ pork) for convenience, omitting the marinating and frying step.
2. You can adjust the vegetable options based on what you have available. Sliced shiitake mushrooms, wood ear mushrooms, preserved vegetables, and sliced bell peppers are all good alternatives.
6 蠔油牛肉
材料:
牛肉4兩(150克)
冬菇2朵
薑片3片
胡蘿蔔片數片
蔥1根
辣椒1根(隨意)
醃料
生抽 1茶匙, 糖1/2茶匙, 鷹粟粉1茶匙，生油1茶匙(後加)，鹽半茶匙9
獻汁(先混合)
蠔油 1湯匙
生抽 1茶匙
麻油 1茶匙,
黑胡椒粉少許
水2湯匙
糖1/2茶匙,
粉 1茶匙
做法
熱鍋，加入1/2湯匙油，以小火爆香蔥段、薑片、辣椒絲，再加入胡蘿蔔片及香菇片略炒，轉成大火後加入芡汁
小貼士
可用肥牛片取代牛肉，更香和稔滑
Beef in Oyster Sauce
Ingredients:
- Beef: 4 ounces (150 grams)
- Shiitake Mushrooms: 2 pieces
- Ginger: 3 slices
- Carrot: a few slices
- Green Onion: 1 stalk
- Chili Pepper: 1 (optional)
Marinade:
- Light Soy Sauce: 1 teaspoon
- Sugar: 1/2 teaspoon
- Cornstarch: 1 teaspoon
- Cooking Oil: 1 teaspoon (to be added later)
- Salt: 1/2 teaspoon
Sauce (mix beforehand):
- Oyster Sauce: 1 tablespoon
- Light Soy Sauce: 1 teaspoon
- Sesame Oil: 1 teaspoon
- Black Pepper: a pinch
- Water: 2 tablespoons
- Sugar: 1/2 teaspoon
- Cornstarch: 1 teaspoon
Instructions:
1. Slice the beef and marinate it with the marinade ingredients for about 20 minutes to absorb the flavors. After marinating, mix the cooking oil into the marinated beef to prevent sticking while stir-frying.
2. Cut the green onion into sections and slice the chili pepper into thin strips (if using).
3. Slice the shiitake mushrooms thickly and the carrot into slices. Blanch both in boiling water and then drain well. Set aside.
4. In a hot pan, add 2 tablespoons of oil. Once hot, add the beef and stir-fry over high heat to separate the pieces until the beef is about 80% cooked. Remove from the pan and set aside.
5. In the same hot pan, add 1/2 tablespoon of oil, then sauté the green onion sections, ginger slices, and chili strips over low heat until fragrant. Next, add the carrot slices and shiitake mushrooms, stir-frying briefly. Increase the heat and add the prepared sauce.
6. Finally, add the beef back to the pan and stir-fry quickly to combine everything.
Tips:
You can substitute the beef with fatty beef slices for a richer and more tender result.
鮮蝦雲吞
材料
蝦仁四兩(150克)
已發冬菇2隻(大一隻)
廣東餛飩皮四兩
韭黃（或蔥粒）酌量
蝦仁調味：
紹興酒1 茶匙
做法
小貼士
Fresh Shrimp dumpling鮮蝦雲吞
Ingredients:
- Shrimp: 4 ounces (150 grams)
- Dried Shiitake Mushrooms: 2 pieces (1 large)
- Cantonese Wonton Wrappers: 4 ounces
- Yellow Chives (or Chopped Green Onion): to taste
Seasoning for Shrimp:
- Shaoxing Wine: 1 teaspoon
- Salt: 1/2 teaspoon
- Pepper: 1/2 teaspoon
Instructions:
1. Cut the shrimp into small pieces and place them in a bowl. Add the Shaoxing wine, salt, and pepper for seasoning and set aside.
2. Chop the shiitake mushrooms finely or slice them thinly, and mix them with the shrimp filling.
3. Place a small amount of the shrimp filling in the center of a wonton wrapper. Brush a little water around the edges of the filling, then fold and seal the wonton by pinching the edges together. Give it a gentle twist to ensure the filling doesn’t spill out.
4. At the same time, bring a large pot of water to a boil. Add the prepared wontons in batches, using chopsticks to stir gently so they don’t stick to the bottom. Once the water returns to a boil, cook the wontons for an additional 2-3 minutes until they float to the surface, indicating they are cooked. Use a slotted spoon to remove them, and then sprinkle with chopped green onion or yellow chives. Serve hot with broth and a drizzle of sesame oil.
Tips:
1. You can also mix in some minced pork with the shrimp filling.
2. Adding 1 teaspoon of egg white to the shrimp seasoning will make the shrimp more tender.
3. For the broth, you can use chicken stock. Bring the chicken stock to a boil in a small pot and season with salt. You can also cook some vegetables and noodles to enjoy with the wontons.
腰果雞丁
材料
雞胸肉1副
脆腰果四兩(150克)
蒜頭2顆
蔥一根
醃料
糖1茶匙
生抽1茶匙
粟粉1/2湯匙
蛋白1/2個
酒1湯匙
調味料
鹽半茶匙
做法
小貼士
從店舖買回來的腰果要先浸鹽水後炸/焗才會鬆脆，也可以選擇即食的鹹腰果，這樣就不怕腰果吃起來沒味道．
Cashew Chicken腰果雞丁
Ingredients:
- Chicken Breast: 1 whole piece
- Crunchy Cashews: 4 ounces (150 grams)
- Garlic: 2 cloves
- Green Onion: 1 stalk
Marinade:
- Sugar: 1 teaspoon
- Light Soy Sauce: 1 teaspoon
- Cornstarch: 1/2 tablespoon
- Egg White: 1/2
- Cooking Wine: 1 tablespoon
Seasoning:
- Salt: 1/2 teaspoon
Instructions:
1. Clean the chicken breast and cut it into small cubes. Mix with the marinade ingredients and let it marinate for about 20 minutes.
2. Clean the green onion and cut it into sections; mince the garlic and set aside.
3. Heat 2 tablespoons of oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant. Then, add the marinated chicken breast and stir-fry until the surface is slightly golden.
4. Add a tablespoon of water and stir briefly, then add the cashews. Quickly stir-fry until the water has evaporated. Season with salt, and finally add the green onion sections, giving it a brief stir to combine.
Tips:
- If you're using cashews bought from the store, it's better to soak them in salted water before frying or baking to make them crunchy. Alternatively, you can use ready-to-eat salted cashews to ensure they have flavor.
麻婆豆腐
材料：
百福豆腐切丁（兩件）
免治豬肉三兩(
薑蓉 1茶匙
蒜蓉 1茶匙
豆瓣醬 1湯匙
蔥粒（或芫荽，香菜）和紅椒絲裝飾
醃料：
鹽1/2茶匙
生抽1茶匙
粟粉1茶匙
糖 1茶匙
水 2茶匙
胡椒粉 少許
獻汁：
粟粉 1茶匙
水 3湯匙
做法：
1. 免治豬肉用醃料醃約20分鐘
小貼士：
Mapo Tofu麻婆豆腐
Ingredients:
- Firm Tofu (e.g., Bai Fu brand): 2 pieces, diced
- Minced Pork: 3 ounces
- Ginger: 1 teaspoon (finely minced)
- Garlic: 1 teaspoon (finely minced)
- Doubanjiang (Chili Bean Paste): 1 tablespoon
- Chopped Scallions (or Cilantro/Coriander) and Red Chili Strips for garnish
Marinade:
- Salt: 1/2 teaspoon
- Light Soy Sauce: 1 teaspoon
- Cornstarch: 1 teaspoon
- Sugar: 1 teaspoon
- Water: 2 teaspoons
- Pepper: a pinch
Sauce:
- Cornstarch: 1 teaspoon
- Water: 3 tablespoons
Instructions:
1. Marinate the minced pork with the marinade ingredients for about 20 minutes.
2. Heat oil in a pan and add 2 tablespoons of oil. Stir-fry the minced pork until it turns slightly yellow, stirring continuously to prevent the meat from clumping. Add the minced ginger and garlic to the center of the pan and sauté until fragrant. Then, add the doubanjiang and stir thoroughly for 3 tablespoons.
3. Carefully add the diced tofu to the pan. Use the spatula to gently stir the sauce around the tofu without breaking it apart.
4. Once it reaches a boil, add in the sauce mixture, then sprinkle with chopped scallions and red chili strips before serving (ensure the sauce's thickness meets your preference).
Tips:
1. If you want the diced tofu to be firmer, you can blanch it first. Place the diced tofu in cold salted water and bring it to a gentle boil. Once boiling, turn off the heat and let the tofu sit in the hot water to absorb some saltiness and remain warm.
2. For a spicier version, you can add Sichuan peppercorns or chili oil.
洋蔥豬扒
材料：
梅頭豬扒 2件
洋蔥 1個 （切絲）
蒜頭2 粒
醃料：
生抽 1湯匙
紹興酒 1/2湯匙
鹽 1/2茶匙
糖 1/2茶匙
粟粉1/2茶匙
油2 茶匙
胡椒粉 少許
調味料：
水 2湯匙
茄汁 1/2湯匙
生抽 1茶匙
糖 1茶匙半
做法：
1. 豬扒洗凈，先用刀背將豬扒打鬆，加入醃料拌勻，醃約 15分鐘，備用。
2. 將洋蔥及蒜頭切好
3. 燒熱油鑊，加油2湯匙，以半煎炸方式將肉眼扒煎至兩面金黃色，盛起待用。
4. 之後加些油於同一隻鑊中加入蒜頭炒香，爆香洋蔥絲，炒至軟身及微黃，注入調味料及肉眼扒，兜炒片刻至材料熟透及汁料收乾至濃，即可盛起上碟供食。
小貼士：
可加一個蕃茄切角，拌入洋蔥絲同炒，增添一點色所和鮮茄香味
七彩牛柳絲
材料
牛柳150克 (即四兩)
蒜頭(切片)2粒
洋蔥(切絲)½個
青及紅椒各半個切條
牛肉醃料：
|
|
糖 | 1茶匙 |
生抽 | 1/2 湯匙 |
胡椒粉(可轉為黑胡椒碎) | 適量 |
生油 | 1茶匙 |
生粉 | 1茶匙 |
|
|
獻汁：
水 - 2湯匙
糖 - 1茶匙
生粉 - 1/2湯匙
老抽 - 1/2湯匙
做法：
1. 牛柳切半厘米粗條 , 與醃料糖、生抽、胡椒粉和生油拌勻，最後才落生粉，醃 20 分鐘,
2. 燒2湯匙油爆香蒜片 , 加入牛柳絲炒至八成熟盛起
3. 加入洋蔥炒香後，加青紅椒及芡汁兜勻 . 將牛肉回鑊，全炒熱即成。
Colorful Beef Strips七彩牛柳絲
Ingredients:
- 150g beef tenderloin (approximately 4 oz)
- 2 cloves of garlic (sliced)
- 1/2 onion (sliced)
- 1/2 each of green and red bell pepper (cut into strips)
Beef Marinade:
- 1 teaspoon sugar
- 1/2 tablespoon light soy sauce
- A pinch of pepper (can substitute with crushed black pepper)
- 1 teaspoon cooking oil
- 1 teaspoon cornstarch
Sauce:
- 2 tablespoons water
- 1 teaspoon sugar
- 1/2 tablespoon cornstarch
- 1/2 tablespoon dark soy sauce
Instructions:
1. Cut the beef into 0.5 cm thick strips, mix with the marinade ingredients (sugar, light soy sauce, pepper, and cooking oil), and finally add the cornstarch. Let marinate for 20 minutes.
2. Heat 2 tablespoons of oil and sauté the garlic slices until fragrant, then add the beef strips and stir-fry until they are about 80% cooked, then set aside.
3. Add the onions to the pan and sauté until fragrant, then add the green and red bell peppers along with the sauce mixture. Return the beef to the pan and stir-fry until heated through.
番茄炒蛋
材料
番茄2個
雞蛋2個
蔥1根切段
獻汁：
粟粉1茶匙
水2大匙
蕃茄醬2大匙
糖1茶匙
生抽1茶匙
做法：
小貼士：
1. 想蛋比較嫩，可以2湯匙水或奶混和粟粉1茶匙