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。

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.

Pork lung with dried and fresh  pak Choi金銀菜蜜棗豬肺湯
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

Cool and Nourishing Soup 

1 pound of pork neck (pork neck bones) 

30g of raw and cooked barley 

30g of lotus seeds 

30g of lily bulbs 

30g of Chinese yam 

30g of Solomon's seal 

30g of burr caltrops 

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

Instructions: 

• Peel and wash the green radish and carrot, then cut them into chunks; wash and cut the corn into pieces. 

• Prepare a pot of water, bring it to a boil, then add the pork bone and blanch it until cooked. Remove the floating fat and any impurities, then take out the pork bone. 

• Wash the dried jujubes and northern and southern apricot kernels. 

• Prepare a soup pot and add the pork bone, the chunks of green radish and carrot, the corn pieces, dried jujubes, ginger slices, and the apricot kernels. Pour in enough water to cover the ingredients, bring it to a boil over high heat, then lower the heat and simmer for 2 hours. Finally, add an appropriate amount of salt to taste, and it’s ready to enjoy. 

Sweet Corn & Cauliflower Soup 

Ingredients (Serves 6) 

1 cauliflower (1 kg) 

2 corn cobs 

1 onion 

3 tablespoons olive oil 

400 ml chicken broth 

1 liter water 

400 ml soya milk 

3 teaspoons sea salt 

How to cook

1. Cut the cauliflower into small florets and wash thoroughly; chop the onion; cut the corn off the cobs, reserving the cobs. 

2. In a medium pot, heat 3-4 tablespoons of olive oil over medium heat, add the onion, and sauté for 4 minutes until the sweetness is released. Then, add the corn and cauliflower, and mix well. 

3. Next, add the chicken broth and water (you can completely substitute the broth with water), and add the reserved corn cobs. Cook for 12 minutes. 

4. After 12 minutes of cooking, add the soya milk and continue to cook for another 8 minutes. 

5. Remove the corn cobs and use a hand blender to blend the soup until smooth, which should take about 3-4 minute

Broccoli Cream Soup foe 2 to 3 person

- 1 broccoli 

- Half an onion, sliced 

- 2 large cloves of garlic, minced 

- Half a bowl each of chicken broth and milk 

- 300 ml of broccoli water 

- 1 tablespoon of flour 

- Salt 

1. Cut the broccoli into florets and soak them in salted water for half an hour. After soaking, rinse them several times and drain. 

 

2. Boil water in a pot, add the broccoli, and blanch until cooked. Reserve the broccoli water for later use. 

3. In a pan, heat oil and sauté the garlic and onion until fragrant. Add the reserved broccoli water, milk, chicken broth, and flour, and bring to a boil. 

4. Transfer everything, including the broccoli, into a blender or use an immersion blender, and blend until smooth. 

5. Finally, add salt and freshly ground black pepper to taste.

Pickled Mustard Greens and Salted Egg Pork Slice Soup  芥菜鹹蛋肉片湯

Ingredients  

- Pickled mustard greens: 600 grams 

- Pork: 200 grams 

- Salted egg: 1 

- Ginger slices: 4 

- Water: 1500 milliliters 

Marinade for Pork  

- Soy sauce: 1 tablespoon 

- Chicken powder: 1/4 teaspoon 

- Cornstarch: 1/2 teaspoon 

- Vegetable oil: 1 teaspoon 

Method  

1.Wash the pickled mustard greens thoroughly, drain, and separate the stems from the leaves. Cut the stems into sections and set aside. 

-1Wash the pork, slice it thinly, and then marinate it with the marinade ingredients for about 15 minutes to allow the flavors to penetrate. 

3.Remove the black clay from the salted egg, rinse the shell, then beat it and separate the egg yolk from the egg white. Set aside. 

4.Put 1500 milliliters of water in a pot and bring it to a boil. 

add the mustard green stems, marinated pork slices, ginger slices, and salted egg yolk into the pot. Boil on high heat for about 10 minutes. 

5.Next, add the mustard green leaves and salted egg white into the pot and simmer for another 5 minutes. 

- Adjust the seasoning with a suitable amount of fine salt according to taste, and stir well before turning off the heat. 

清補涼
豬展一斤
生熟薏米30g
蓮子 30g
百合 30g
淮山 30g
玉竹 30g
茨實 30g

花生雞腳眉豆湯

雞腳十隻
蒜子十粒
陳皮一錢
花生四兩
豬骨十兩
眉豆四兩
紅棗12粒

青紅蘿蔔豬骨湯簡易食譜
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

做法：

• 將青蘿蔔和胡蘿蔔削皮後，洗淨切塊；玉米洗淨切塊。

• 準備一鍋水，煮滾後，於入豬骨，汆燙至變熟，撈起浮出的油脂和髒東西後，撈出豬骨。

• 將蜜棗和南北杏洗淨。

• 準備湯鍋，放入豬骨、切塊青蘿蔔和紅蘿蔔、玉米塊、蜜棗、薑片和南北杏，倒水蓋過材料，用大火煮滾後，轉小火煮2小時。最後加適量鹽調味，即可享用。

粟米椰菜花濃湯

材料（6人份）

椰菜花1個(1K)

粟米2根

洋蔥1個

橄欖油3湯匙

蔬菜高湯400毫升

水1L

杏仁奶400毫升

海鹽3茶匙

做法

1. 椰菜花切細棵洗淨；洋蔥切碎；粟米切出粒粒，保留粟米芯

2. 中火燒熱湯鍋，加2湯匙橄欖油，放入洋蔥炒4分鐘至逼出甜味。然後加入粟米及椰菜花，拌习。

3. 然後加入蔬菜煲湯及水 (可完全用水代替蔬菜高湯)，將粟米芯一併加入，煮12分鐘

4.湯煮了12分鐘後加入杏仁奶，續煮8分鐘

5.取出粟米芯，以手提攪拌器打至幼滑，需時約3-4分鐘

Recipes for maid

Salmon Fried Rice (Quick Lunch)Christine

Serves 4

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

Method:

1. Rinse salmon and wipe dry. Cut into small pieces. Set aside. Blanch baby peas in boiling water for 2 to 3 minutes. Drain well.
2. 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.

Western style Fried Rice西炒飯1

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Ingredients :

• 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

Seasoning:

• 1 tablespoon light soy sauce
• 1 tablespoon ketchup 
• salt, to your taste
• White pepper
• 1/2 teaspoon sugar, to your taste

Method:

1. Blanch green peas in boiling water for 2 to 3 minutes. Drain and set aside.
2. Cut onion, sausage and ham into small cubes. Slice shrimps.
3. 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.
4. Heat pan on medium heat, sauté sausage and ham until light brown. Dish up.
5. 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.

Mince pork with seasoning

150 gm minced pork

Marinade:

• 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

Marinade:

• 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
• 
  

Sauce:

• 50 ml chicken stock, 
• 2 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar

Thickening:

• 1 tsp corn flour
• 2 Tbsp water

Method:

1. 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.
2. 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.
3. 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:

1 packet (300 gm) silky soft tofu of 2 pcs soft tofu In the market

• 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

Marinade:

• 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
• 
  

Sauce:

• 1 tsp oyster sauce
• 2 tsp salt-reduced light soy sauce
• 1 Tbsp water
• 1 tsp corn flour (corn starch)
• sesame oil, to taste

Method :

1. 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.
2. 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.
3. 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!

Notes：After steaming the tofu, there’ll be some water in the dish. Carefully discard the excess water from the dish. Then pour the sauce with pork over the tofu.

Tofu and Pork in Chilli Bean Sauce (魚香豆腐)

You may increase or decrease the amount of chilli bean sauce to your liking

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

Marinade:

• 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

Seasonings:

• 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

Method:

1. Mix pork with marinade well. Set aside.
2. 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.
3. 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

Ingredients:

• 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 

Marinade:

• 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

Seasoning:

• 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

Method:

1. 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.
2. 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.
3. 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.
4. 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.

Stuffed bean curd, eggplant and capsicum” (煎釀三寶)

• 300 gm white fish meat
• capsicum
• 1 eggplant
• Firmed tofu

Seasoning:

• 2 tsp light soy sauce
• 1/2 tsp sugar
• 1 tsp corn flour
• 2 Tbsp water
• a dash of sesame oil

1. 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.
2. 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.
3. 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

Ingredients:

• 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

Sauce:

• 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

Method:

1. Soak wood ear until softened. Cook in boiling water for 10 minutes. Drain well. Set aside.
2. Mix the chicken with marinade well. Set aside for 20 minutes.
3. Mix all the sauce ingredients well.
4. Heat oil in a fry pan over medium high heat. Cook the chicken until it turns white. Set aside.
5. 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.

Sliced chicken

1 chicken legs 

Remove bone and cut into strips

Seasoning

• 1 tsp light soy sauce
• 1 tsp cornflour
• 1/2 tsp sugar
• 1 tsp Shaoxing wine
• 1/2 tsp salt
• pepper, to taste

Pan fried celery with chicken

Ingredients:

• 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

Seasoning

• 1 tsp light soy sauce
• 1 tsp cornflour
• 1/2 tsp sugar
• 1 tsp Shaoxing wine
• 1/2 tsp salt
• pepper, to taste

Thickening

• 1/2 tsp cornflour
• 1 Tbsp water
• 1/4 teaspoon sugar
• 1/2 Soya sauce 

Method:

1. 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.
2. Heat oil in a frypan. Stir fry chicken until colour turns white and cooked. Set aside.
3. 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 Fry shrimps with celery

Ingredients:

1/4 (about 200 gm) celery

150 gm shrimps without skin

2 tsp Shaoxing wine

1 clove garlic, minced

½ onion, julienned

½ carrot, julienned

2TB chicken stock

1 spring onion, chopped

Marinade:

¼ tsp salt

⅛ tsp white pepper

2 slices ginger, shredded

Sauce:

1 tsp light soy sauce

1 tsp oyster sauce

3 Tbsp water

½ tsp sugar

1 tsp corn flour (corn starch)

Method :

1.Rinse the celery. Wipe dry. Remove the strings in celery stalks. Cut into thick slices diagonally. Set aside.

2.Shrimps Season with salt and pepper. Stir in the shredded ginger. Set aside.

3.Heat oil in a wok or fry pan over medium high heat. Pan fry the shrimps until colour changed. You don’t need to cook them through at this stage because they will be further cooked with other ingredients. Pour in wine. Quickly stir to combine. Set aside.

4.In the same wok, add some oil. Saute garlic and onion. Add celery and carrot. Stir to combine. Pour in chicken stock. Cook until the celery and carrot turn soft. 5.Toss back the shrimps. Combine and cook until the shrimp is cooked through. Stir in the sauce and cook to your preferred consistency. Sprinkle spring onion and combine. Serve hot.

 

Stir-fried Broccoli with Beef by Christine

Ingredients:

• 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

Marinade:

• 2 tsp light soy sauce
• 1/2 tsp sugar
• 1 tsp cornflour
• 1 tsp water

Seasoning:

• 1 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tsp cornflour
• 1/2 tsp sugar
• 2 tbsp water
• a dash sesame oil

Method:

1. 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.
2. Heat oil in a wok or frying pan over medium-high heat and sauté beef until 80% done. Set aside.
3. 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. 
4. Toss beef back to wok. Add seasoning. Quickly stir and cook to your preferred consistency. Dish up. Serve with hot rice.

Tip

• 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。

Fried Tofu Stuffed with Minced Fish Hot Pot

Ingredients: 

• 500 grams of Shanghai cabbage (ye choy) 

• 12 pieces of tofu puffs 

• 1 bundle of vermicelli (washed and soaked until soft) 

• Approximately 150 grams of seasoned fish meat 

• 10 to 15 dried shrimp (depending on size ) 

• 1 scallion (chopped) 

• 5 slices of ginger 

• ½ cup of chicken broth (or stock) 

• Water, as needed and Salt, to taste 

Instructions: 

1. Soak the dried shrimp until soft, rinse, and drain. Chop into small pieces. Place the tofu puffs in boiling water to remove excess oil. Drain and cut each puff in half, set aside. Wash the Shanghai cabbage, drain, and cut into sections. Cut the vermicelli into lengths. 

2. Combine the fish meat with the chopped scallions and dried shrimp, and mix in one direction until it becomes sticky and elastic. Use a small knife to stuff this mixture into the tofu puffs. 

3. Heat a frying pan with some oil and pan-fry the stuffed side of the tofu puffs until golden brown, then set aside. 

4. Add a bit more oil to the pan and sauté the ginger slices until fragrant. Add the Shanghai cabbage and stir-fry until tender, then pour in the chicken broth and a suitable amount of water. Bring to a boil, then cover and simmer for a bit. Add the tofu puffs and vermicelli, cooking for a while. If necessary, add an appropriate amount of salt to taste. 

蒸三色滑蛋

蛋 4個 （約2O0克）

凍滾水 300ml

皮蛋 1個

鹹蛋黃 1個

葱粒 1湯匙

雞蛋液及水份比例︰ 1 ︰ 1.5倍

水蛋調味︰ 鹽 1/2 茶匙

做法︰

1. 皮蛋去殼，切粒

2.. 鹹蛋黃，切粒。

3. 雞蛋加入大碗內拂勻，加入鹽及凍滾水拌勻。

4. 皮蛋粒及鹹蛋黃粒放在蒸碟內，用篩將蛋液倒入碟內，用匙盛起泡沫，蓋上錫紙或保鮮紙。

5.燒熱一鍋滾水，放上蒸架，將水蛋加入，先用大火蒸3分鐘，然後轉中慢火再蒸7-8分鐘至蛋液表面凝固。

Steamed Three-Color Silky Eggs 

Ingredients: 

- Eggs: 4 (approximately 200g) 

- Cold boiling water: 300ml 

- Century egg (皮蛋): 1 

- Salted egg yolk (鹹蛋黃): 1 

- Chopped green onions: 1 tablespoon 

- Egg liquid to water ratio: 1:1.5 

- Seasoning for the egg mixture: Salt: 1/2 teaspoon 

Instructions: 

1. Peel the century egg and cut it into small pieces. 

2. Cut the salted egg yolk into small pieces as well. 

3. In a large bowl, whisk the eggs well, then mix in the salt and cold boiling water until combined. 

4. Place the chopped century egg and salted egg yolk into a steaming dish, then strain the egg liquid into the dish. Use a spoon to skim off any bubbles, and cover with aluminum foil or plastic wrap. 

5. Heat a pot of boiling water and place a steaming rack inside. Add the egg mixture, initially steaming on high heat for 3 minutes, then lower to medium-low heat and steam for an additional 7-8 minutes until the surface of the egg mixture has set. 

Tomatoes pork chop

Ingredients:

• 350 gm boneless pork chops (thin slices preferred)

• 3 tomatoes, cut into chunks

• 1 1/2 Tbsp ketchup

• 28 gm brown sugar (片糖), or to taste (chopped into small pieces)

• 1 1/2 tsp minced garlic

• 1/4 cup water

• spring onion, chopped for garnish (optional)

• 2 tsp light soy sauce

Marinade 

• 1/2 tsp dark soy sauce

• 1/2 tsp white sugar

• 2 tsp egg white

• 2 tsp freshly grated ginger sauce

• 1/2 tsp cornflour

• Salt, to taste

• Pinch of white pepper

Thickening:

• 1 tsp light soy sauce

• 2 tsp cornflour

• 2 Tbsp water

Method:

• Rinse pork chops and pat dry on kitchen paper. Tenderize with the back of a chopper. Marinate at least 20 minutes.

• Heat oil in a frying-pan or wok over medium heat. Add pork chops and cook until both sides are lightly brown. Dish up and set aside for 10 minutes. Wait until juice absorbs, cut into pieces.

• Add oil and sauté minced garlic. Toss in tomato chunks. Sprinkle with salt to your taste, add water to cook and bring it to the boil. Stir in sugar and ketchup, covered. Cook until sugar dissolves and tomatoes soften. Toss back pork chops, quickly stir well and cook for a little while. Add thickening to your preferred consistency. Dish up. Garnish with spring onion. Done.

食譜魷魚仔蒸肉餅（蒸）材料    

免治脢頭豬肉300克、魷魚仔3只（約75克）、馬蹄4個、冬菇3只、葱花少許、水少許

   調味料：生粉1湯匙、豉油1茶匙、糖1茶匙、鹽少許做法1. 冬菇浸4小時或以上，擠幹水分後切粒。2. 魷魚仔浸15分鐘，去骨去衣，切粒。3. 馬蹄去皮，用刀拍扁，切碎，擠幹水分。4. 豬肉加入馬蹄碎、魷魚粒、冬菇粒拌勻。5. 放入豉油、鹽、糖、生粉和少許水，順同一方向拌勻至起膠，鋪上蒸碟。6. 煲滾一鍋水，放入肉餅，以大火隔水蒸8分鐘取出，最後撒上葱花即成。

Recipe for Squid Steamed Pork Patty (Steamed) Ingredients: 

- 300g Ground Pork 

- 3 Squid (about 75g) 

- 4 Water Chestnuts 

- 3 Shiitake Mushrooms 

- A pinch of Chopped Green Onion 

- A little Water 

Seasoning 

- 1 tbsp Cornstarch 

- 1 tsp Soy Sauce 

- 1 tsp Sugar 

- A little Salt 

Instructions: 

1. Soak shiitake mushrooms for 4 hours or more, squeeze out excess water and chop. 

2. Soak squid for 15 minutes, remove the bones and skin, and cut it into pieces. 

3. Peel the water chestnuts, flatten them with a knife, and chop finely, squeezing out excess water. 

4. Mix the ground pork with the chopped water chestnuts, squid pieces, and

shiitake mushrooms until well combined. 

5. Add soy sauce, salt, sugar, cornstarch, and a little water, mixing in the same direction until it becomes sticky, then spread it on a steaming plate. 

6. Boil a pot of water, place the pork patty in it, and steam on high for 8 minutes. Remove and finally sprinkle with chopped green onions to serve

Recipe for Steamed Minced Pork with Salted Egg Yolk (Steamed) 

Ingredients 

- 300g minced pork 

- 1 salted egg yolk 

- A small amount of green onions 

Seasoning 

- 1 egg white 

- 1 teaspoon cornstarch 

- 1/2 teaspoon salt 

- 1 teaspoon sugar 

- 1 teaspoon soy sauce 

- 1 teaspoon sesame oil 

Instructions 

1. Mix the soy sauce, salt, and cornstarch into the minced pork until well combined. 

2. Add the sugar, egg white, and sesame oil to the minced pork and mix well. 

3. Spread the pork mixture evenly on a plate and place the salted egg yolk in the center of the pork. 

4. Steam the pork for 13-15 minutes until cooked. 

肉餅蒸水蛋食譜

Fry noodles with soya sauce 

Ingredients: 

- 2 pieces of noodles 

- A little minced garlic 

- A little dried onion slices 

- 20g onion 

- 20g green onion/scallions 

- Half a teaspoon of chicken powder 

- Half a teaspoon of sugar 

- 1 teaspoon of light soy sauce 

- 2 teaspoons of dark soy sauce 

- 80g bean sprouts 

- 20g Chinese chives 

Steps: 

1. First, boil some water, add a little oil, and then add the noodles. Use chopsticks to separate them and cook for about 20-30 seconds. 

2. Remove the noodles and let the excess water drain. Once cooled, they can be used for stir-frying and set aside. 

3. Sauté the minced garlic, dried onion slices, and onion until they turn a light golden color, then add the noodles. 

4. During the stir-frying process, you can add a little more oil to enhance the aroma of the noodles. 

5. Add the green onions, followed by the chicken powder, sugar, and stir for a while. 

6. Add the light soy sauce and dark soy sauce, and continue to stir-fry. 

7. Finally, add the bean sprouts and stir until soft. Then, add the Chinese chives, stir briefly, and it's ready to serve. 

麵餅2 個蒜蓉少許乾蔥片少許洋蔥20克蔥  20克雞粉半茶匙糖 半茶匙美極 1茶匙生抽1茶匙老抽 2茶匙芽菜80克韭王 20克

步驟：

1.先燒熱水，加少許油，再下麵餅，以筷子把它鬆開，大約煮20-30秒。

2.把麵撈起，讓它流出水份。攤凍後可用來炒，備用。

3.爆香蒜蓉、乾蔥片及洋蔥，炒到有小小金黃色，便可下麵。

4.在炒麵期間，可加少少油，炒出來的麵會更香。

5.加蔥，再順序落雞粉、糖、美極，炒一會。

6.下生抽及老抽再炒。

7.最後加入芽菜，炒至軟身，便可落韭王，略炒後便可上碟。

Yu Xiang Eggplant Recipe (Spicy Garlic Eggplant) 

Ingredients: 

- Dried shrimp (soaked) 

- doubanjiang (fermented broad bean paste) 1TB

- Minced meat (marinated) 170gm

- Eggplant (cut into pieces) 450gm

- Ginger 1/2 TB

- Green onion 1TB

- Garlic 1TB

- Dark soy sauce 

- Water 1TB

- Cornstarch water (slurry) 1tsp

Instructions: 

1. "Wash the eggplant, cut off the stem end, and peel it in strips (as shown in the picture). Cut it into thick strips and soak briefly in light salted water, then drain and set aside. Marinate the minced pork with seasonings for about 20 minutes." 

2. After washing the pan, add ginger, green onion, and garlic, and sauté in oil until fragrant. Then add the eggplant, followed by doubanjiang (fermented broad bean paste) or chili flakes, and return the minced meat to the pan. 

3. Add the water and shrimp soaking liquid until it covers the ingredients, add dark soy sauce for color, and cook until slightly reduced. Finally, add the cornstarch water to thicken the sauce, and it's ready to serve! 

2015 暑期班食譜

1. 菜肉雲吞 (14-15隻)

材料:

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 糖                      1/4茶匙	½茶匙

做法：
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

1. Vegetable and Meat Wontons (14-15 pieces)

Ingredients:

- Napa Cabbage: 6 ounces

- Minced Pork (preferably fatty): 2 ounces (can increase to 3-4 ounces)

- Shiitake Mushrooms: 2-3 pieces

- Shanghai Wonton Wrappers: 4 ounces  

Seasoning for Pork:

- Light Soy Sauce: 1/2 tablespoon  

- Sugar: 1/2 teaspoon  

- Cooking Oil: 1 teaspoon  

- Cornstarch: 1 teaspoon  

Seasoning for Cabbage:

- Light Soy Sauce: 1 teaspoon  

- Salt: 1/2 teaspoon  

- Sesame Oil: 1 teaspoon  

Seasoning for Shiitake Mushrooms:

- Light Soy Sauce: 1/4 teaspoon  

- Sugar: 1/2 teaspoon  

Instructions:

1. Combine the minced pork with the seasonings, mix in one direction until well combined. Then, use your hands to knead it until it becomes sticky (around ten times is sufficient after mixing). You can add a little water to make the pork smoother. Let it sit for 10-15 minutes.

 2. Clean the napa cabbage, drain, chop finely, squeeze out excess water, and mix with seasonings. Set aside.

 3. Mix the shiitake mushrooms, pork, and napa cabbage together, stirring in one direction until well combined.

 4. Prepare a bowl of water and put an appropriate amount of the filling into the wonton wrapper. Wet the four edges with a little water.  

5. Cooking Wontons: Bring a large pot of water to a boil. Once boiling, add the wontons. When the water boils again, add about a bowl of cold water. Stir the wontons occasionally, repeating this step 3 times.

  6. When the water boils for the last time, cook for an additional minute, then scoop them out to serve.

Tips:

1. Handling Shiitake Mushrooms: Clean the mushrooms, remove the stems, and soak until soft. Soaking takes at least 2 hours, depending on the thickness and origin. (If you're in a hurry, soaking in hot water is faster, but some mushroom flavor may dissipate.) After softening, chop into pieces, season, and set aside.

 2. Don’t overcrowd the pot when cooking; if there isn’t enough water, the wontons may clash and break.

  3. After cooking, feel free to add broth or seasonings to eat immediately. They are also delicious served with aged vinegar.

２豉油皇雞翼

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。\

3. safe for All Ages (Steamed Fish with Tofu)

Ingredients:

- Fish Paste (e.g., from white pomfret): 1/4 pound (4 ounces)  

- Silken Tofu: 1 block  

- Chicken Egg: 1  

- Salt: 1 teaspoon  

- Chopped Green Onion: a little  

- Light Soy Sauce: 1/2 tablespoon  

- Cooking Oil: 1 tablespoon  

- Cilantro: a little  

Instructions:

1. Knead the fish paste until it becomes sticky.  

2. Use your hands to press the tofu into a paste and combine it with the egg. Add this mixture to the fish paste and mix well, then spread it evenly on a plate.  

3. Bring a pot of water to a boil, then steam the fish and tofu mixture for 10 minutes.  

4. Remove from the steamer, sprinkle with cilantro and chopped green onion, and drizzle with hot oil and light soy sauce before serving.  

4. 香橙豬扒

  

材料

豬扒/枚頭肉2件約半磅 乾蔥1粒(切片)， 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 橙汁 1/4杯  白醋(檸檬汁)1茶匙  糖 1茶匙  生粉 1茶匙  茄汁 1茶匙    做法

1. 豬扒洗淨抹乾，用刀背剁鬆後拌入醃料待20分鐘。 2. 橙取，半個橙皮刨茸後搾汁，半個切片，備用。 3. 燒2湯匙油，放入豬扒以中火煎至熟，與乾蔥一起兜炒後取出。 4. 把芡汁倒進鑊中煮至濃稠，加橙片，最後豬扒回鑊快手炒至沾勻汁料。

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.

5. 七彩銀芽絲

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

1. 可用叉燒取代豬肉，可免醃和用油爆熟

2. 蔬菜絲可隨意因應材料供應而更改，選用冬菇、雲耳、榨菜、青紅椒切絲也是合味的選擇

 

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

1. 牛肉切片，用醃料醃約20分鐘至入味，後加生油到醃好的牛肉裡拌勻，防止炒時粘黏

2. 蔥切段；辣椒切細絲；

3. 冬菇切厚片、胡蘿蔔切片，分別以滾水燙後瀝乾水分備用。

4. 取一熱鍋加入2湯匙油，油熱後，加入牛肉以大火快炒將牛肉炒散開，至肉約8分熟後，撈起備用。

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

5. 接著加入作法4的牛肉，快速翻炒即可

 

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

鹽及胡椒粉各1/2茶匙

 

做法

1. 將蝦切成小塊,放在一個碗裏，加酒、 鹽、 胡椒粉調味備用。

2. 冬菇切細粒或薄片，與蝦仁拌勻。

3. 將鮮蝦餡料放在餛飩皮中心，沿餡料週圍塗點水，用手黏合雲吞皮，輕力扭一下，令餡料不溜出來就可以。

4. 同時，燒一大鍋滾水（開水），把包好的雲吞分批放入水裏，立即用筷子搞拌水，不要讓雲吞黏底。見水再滾後，煮多2至3分鐘，雲吞浮上水面，就即是熟透。撈起，灑下蔥粒/韭黃和淋上上湯及熟油即成。

 

小貼士

1. 可以同時包入免治豬肉

2. 蝦仁調味加蛋白一茶匙，令蝦更滑

3. 上湯可用雞湯做，可先用小鍋煮滾雞湯，加鹽調味。也可同時煮些菜和麫伴雲吞吃

 

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

1. 雞胸肉洗淨切丁粒，放入醃料拌勻後醃約20分鐘備用

2. 蔥洗淨切段；蒜粒切末，備用。

3. 中小火熱油鍋，放入2大匙油，先放入蒜末爆香．接著放入雞胸肉，以半煎拌炒的方式炒至雞胸肉表面略呈金黃色

4. 放入一大匙水先略拌炒，放入腰果，快速拌炒至水分收乾．加鹽調味，最後放入蔥段略為拌炒即可。

 

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

2. 燒熱油鑊，加2湯匙油將豬肉炒至微黃，鍋鏟不斷炒動，以免碎肉結成塊狀，下薑蓉和蒜蓉在鑊中央爆香後炒勻。加豆瓣醬和三湯匙炒勻。

3. 小心把豆腐加在鑊中，用鑊鏟輕輕推勻汁料。切勿用力兜炒，以免把豆腐弄散。

4. 煮滾後，埋獻，，灑下蔥粒和紅椒絲即成(留意汁料的濃稠度是否符合自己的心意)。

 

小貼士：

1. 若想豆腐丁塊結實些，可以先把豆腐川水，方法是把豆腐丁塊放入冷鹽水，用中慢火煮至滾後，熄火。讓豆腐仍留在熱水中，吸收鹹味和保溫。

2. 喜歡麻辣，可加花椒粒/粉、辣椒油

  

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

 Onion Pork Chops洋蔥豬扒

Ingredients:

- 2 pieces of pork chops (preferably pork neck)

- 1 onion (sliced)

- 2 cloves of garlic

Marinade:

- 1 tablespoon light soy sauce

- 1/2 tablespoon Shaoxing wine

- 1/2 teaspoon salt

- 1/2 teaspoon sugar

- 1/2 teaspoon cornstarch

- 2 teaspoons oil

- A pinch of pepper

Seasoning:

- 2 tablespoons water

- 1/2 tablespoon ketchup

- 1 teaspoon light soy sauce

- 1 1/2 teaspoons sugar

Instructions:

1. Clean the pork chops and use the back of a knife to tenderize them. Mix the marinade ingredients and let the pork chops marinate for about 15 minutes.

2. Prepare the onion and garlic by cutting them as specified.

3. Heat oil in a pan, add 2 tablespoons of oil, and pan-fry the pork chops until they are golden brown on both sides. Set aside.

4. In the same pan, add some oil, fry the garlic until fragrant, then add the sliced onions and sauté until softened and slightly browned. Add the seasoning mixture and the pork chops, stir-fry for a bit until everything is cooked through and the sauce reduces to a thicker consistency. Serve on a dish.

Tip:

You can add a diced tomato to the onions while stir-frying to enhance the color and add freshness.

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：

1. 番茄切成數瓣白胡椒粉1/2茶匙

2. 將雞蛋打在碗中加半茶匙鹽拌勻，

3. 鍋內放2大匙油，待熱將蛋放入炒至7分熟就要立即離鍋

4. 鍋中再加些油，將蔥白先爆香，再加蕃茄至軟身，加鹽1/2茶匙和水2大匙，繼續煮5分鐘(用小火)

5. 加入獻汁和蔥段，煮滾後加入雞蛋就完成了

 小貼士：

1. 想蛋比較嫩，可以2湯匙水或奶混和粟粉1茶匙

2. 加蕃茄醬的作用除了讓整道菜的顏色更鮮豔外，味道也很好

Tomato Scrambled Eggs番茄炒蛋

Ingredients:

- 2 tomatoes

- 2 eggs

- 1 green onion (cut into sections)

Sauce:

- 1 teaspoon cornstarch

- 2 tablespoons water

- 2 tablespoons ketchup

- 1 teaspoon sugar

- 1 teaspoon light soy sauce

Instructions:

1. Cut the tomatoes into wedges and sprinkle with 1/2 teaspoon white pepper.

2. Beat the eggs in a bowl and add 1/2 teaspoon salt, mixing well.

3. Heat 2 tablespoons of oil in a pan, then pour in the eggs and scramble until they are about 70% cooked, then remove from the pan immediately.

4. In the same pan, add a bit more oil, sauté the green onion until fragrant, then add the tomatoes. Cook until softened, adding 1/2 teaspoon salt and 2 tablespoons of water. Continue to cook for 5 minutes on low heat.

5. Add the sauce mixture and green onion sections, bring to a boil, and then return the scrambled eggs to complete the dish.

Tips:

1. For softer eggs, mix 2 tablespoons of water or milk with 1 teaspoon of cornstarch.

2. The addition of ketchup not only enhances the color of the dish but also improves its flavor.