材料
豬頸肉1塊150g
調味料:
叉燒醬1茶匙
醬油1/2茶匙
老抽1/2茶匙
玫瑰露酒1/2茶匙
糖1/2茶匙
蜜糖/糖漿 1湯匙(最後下)
做法：
豬頸肉是豬面頰至下顎之間的肉，雖然很薄，但肥瘦相間，口感會較滑。豬頸肉本身帶有油脂，所以炒時只需少許油便可以以。
為免燒焦，最後拌上糖漿，入口絲絲甜蜜，帶有甘香爽口，一點也不肥膩。
1.2 腐皮卷
材料(2) |
韮菜40克 |
製法 |
1. 銀芽洗淨，濾去水份。 2. 木耳、冬菇浸軟切絲，紅蘿蔔切絲、韮菜2.5厘米長的段。 3. 預備封口粉糊和芡汁。 4. 燒1湯匙油，爆香蒜茸，放入銀芽及切好的材料，炒勻後加調味汁，盛起再分為8等份，備用。 5. 腐皮抹乾，剪去硬邊，再剪為8塊。 6. 把1份餡料放在腐皮上，包成長條形，用封口粉糊黏合腐皮。 7. 用慢火煎腐皮卷至金黃色，熱食。 |
材料(2)
免治雞肉250克
豆腐100克
粟米粒30克
洋蔥切粒30克
雞蛋兩湯匙
麵粉一湯羹
白麵包糠10克
鮮奶一湯羹
鹽一茶匙
胡椒粉少許
做法:
1 豆腐面灑少許鹽，用碟壓著並傾斜放十分鐘，拸多餘水分流出
2. 豆腐抹乾水，搓爛，加免治雞肉、洋蔥、粟米、麵粉、麵包糠、奶、鹽、胡椒及雞蛋攪拌成肉餅
3. 肉餅分成四份，用少許油把肉兩面煎至金黃，再轉慢火煎五至八分鐘至熟即可
1.4 煎燒蛋角
材料:
雞蛋三隻，
免治半肥瘦豬肉75克
洋蔥30克切幼粒
葱1條切幼粒
豬肉調味：
胡椒粉
鹽半茶匙
糖1/4茶匙
生抽1茶匙
酒一茶匙
粟粉1茶匙
油1茶匙
蛋調味：半茶匙鹽和少許胡椒粉
做法:
1. 免治豬肉、洋蔥粒、葱粒放在大碗中，加入豬肉調味拌匀，充分攪匀造成肉餡。
2. 雞蛋打散放軟租碗中，用筷子攪匀，加蛋調味
3. 將鑊燒紅，加一湯匙油，然後把火調細，放入一湯蛋汁入鑊中，移動鑊子使蛋成為约3吋的圓餅形，加一茶匙肉餡放在蛋餅中心，用鑊鏟把蛋餅的一半覆上，使肉餡包在蛋餅中，成為一個半月形的蛋角，蛋角兩面煎至金黃色時，鏟起即成，繼續完成餘下材料
1.5 煎釀三寶
材料
紫茄子1條
青椒1個
豆卜8粒
鯪魚肉半斤
做法:
做法:
盛起放上碟再淋上甜豉油即可
小貼士：
三寶可自由配搭和改換，倒如紅腸、豆腐、鮮冬菇也很不錯
材料
烏冬兩包
甘筍25克
蟹柳五條 撕開
甜椒半隻 切絲
洋蔥40克 切絲
椰菜 80克 切絲
蒜茸2粒
調味:
生抽2湯羹
蠔油1湯羹
糖一茶匙
麻油少許
做法:
1.將甘筍，洋蔥,椰菜和甜椒切好絲後備用
2.用1湯匙油爆香蒜蓉，甘筍，洋蔥絲,椰菜絲和甜椒絲炒至軟身。
3. 加入蟹柳，烏冬及調味炒至熟透均匀即可
(星期三)
3.1洋蔥牛柳絲
材料
牛柳150克 (即四兩)
蒜頭(切片)2粒
洋蔥(切絲)½個
牛肉醃料：
| |
糖 | 1茶匙 |
生抽 | 1茶匙 |
胡椒粉(可轉為黑胡椒碎) | 適量 |
生油 | 1茶匙 |
生粉 | 1茶匙 |
|
|
蠔油 1茶匙
水 - 2湯匙
糖 - 1茶匙
生粉 1茶匙
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. 接著將洋蔥以逆紋切的方式切洋蔥，這樣的切法切出來的洋蔥皆呈鏤空半圓形。
3.燒2湯匙油爆香蒜片 , 加入牛柳絲炒至八成熟盛起
4. 加入洋蔥炒香後，加1/3茶匙及芡汁兜勻 . 將牛肉回鑊，炒至全熟即成。
小貼士：
逆紋切因為會將其纖維切斷，所以味道比較容易出來、也比較容易軟化喔!!
牛肉不能炒過久，吃起來的口感就會又老又硬
3.2 韭菜煎薄罉
粉槳材料： 糯米粉100克 粘米粉30克 麵粉20克 油1茶匙 水170毫升 鹽 1.5茶匙
餡料 蝦米(先用熱水略浸軟備用) 15克 火腿 20克 韭菜 30克
做法： 1. 蝦米用熱用略浸軟(一般5分鐘即可)，材料先切好備用； 2. 各粉類過篩，加入水拌勻，加入油拌勻，若有粉粒過篩濾一次 3. 加入鹽調味及所有餡料拌勻 4. 平底鑊一個，加入1湯匙油碌勻鑊底，中火加入1½湯勺，隨即搪勻成圓形；第1面煎3至5分鐘，反面再煎2分鐘至金黃； 5. 取出切件即成。 |
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3.3 川椒雞球
材料：
去雞脾肉一隻
甜椒︰20克
薑蓉 1茶匙
蒜蓉 1茶匙
豆瓣醬 1湯匙
醃料：
鹽1/2茶匙
生抽1茶匙
粟粉1茶匙
糖 1茶匙
酒1茶匙
胡椒粉 少許
獻汁：
粟粉 1茶匙
水 3湯匙
做法
|
材料：
雞蛋3隻
蝦仁100克
鹽1茶匙
胡椒粉
酒1/2茶匙
葱1條切粒
做法
小貼士: 若想做滑蛋，可將蝦仁炒至全熟，混入蛋漿，炒至蛋漿剛熟即可
鯰魚柳 2塊
粟米茸一罐
雞蛋 1 隻
清水100毫升
魚柳醃料
鹽 1/2茶匙
胡椒粉 1/2茶匙
做法：
1. 魚柳解凍後洗淨，用廚房紙抹 印乾後切件, 用醃料醃半小時
3.6 炸醬麵
材料:
麵餅兩個
免治豬肉100克
冬菇四隻
蝦米10克
青椒半隻
紅辣椒一隻
蒜頭一粒
豬肉調味:生抽1茶匙、鹽半茶匙、麻油1茶匙、粟粉1茶匙
芡汁:海鮮醬一湯匙、水1湯匙、豆板醬一湯匙、糖2湯羹(嘗辣可加辣椒油兩茶匙)韭黃(後加)10克
做法:
1. 將蝦米及冬菇浸泡，然後切碎
2. 將豬肉調味，蒜頭切碎,葱洗淨切粒
3. 青椒及紅椒洗淨，去籽，青椒切絲，紅椒切粒，韭黃洗淨，切段
4. 預備芡汁
5. 燒熱一鍋水，將麵餅煮至軟身，隔水後，再用暖水沖洗，備用。
6，燒熱一湯匙油，拌入瘦肉、冬菇及蝦米，煮熟後兜起待用
1.1 Honey-glazed pork jowl蜜汁豬頸肉
Material
1 piece of pork jowl(neck) 150g
Seasoning:
1 tsp barbecue sauce
1/2 tsp soy sauce
1/2 teaspoon dark soy sauce
1/2 tsp rose wine
1/2 teaspoon sugar
Honey/syrup 1 TB (add last)
Method:
1. Cut the pork jowl into thin strips
2. Mix pork neck and seasonings in a large bowl and marinate for 15 minutes.
3. Heat 1 tablespoon of oil in a wok over medium heat, fry the pork neck until golden brown and cooked through.
4. Finally, add 1 tablespoon of honey, mix well and simmer until combined.
Tips:
Pork neck is the meat between the pig's cheek and lower jaw. Although it is very thin, it has alternating fat and lean parts and has a smoother texture. Pork neck is naturally fat, so only a little oil is needed when frying.
To prevent it from burning, it is mixed with syrup at the end. It tastes sweet, fragrant and refreshing, and not greasy at all
1.3 Chicken withTofu Burger Steak豆腐雞肉漢堡
Ingredients(2)
250g minced chicken
100g tofu
30g corn kernels
30g diced onion
Two tablespoons of eggs
1TB Flour
10g white bread crumbs
1TB Fresh milk
1 teaspoon salt
A pinch of pepper
Method:
1 Sprinkle a little salt on the tofu noodles, press it with a plate and let it stand for ten minutes to let excess water drain out.
2. Wipe the tofu dry, mash it, add minced chicken, onion, corn, flour, bread crumbs, milk, salt, pepper and eggs and mix into meat patties
3. Divide the meat into four pieces, fry both sides of the meat with a little oil until golden brown, then turn to low heat and fry for five to eight minutes until cooked.
1.4 Fried Egg Corner 乾煎蛋角
Material:
Three eggs,
75g minced half-fat pork
30g onion, diced(or long strip bean)
1 green onion, chopped
Pork Seasoning:
White pepper
Half teaspoon salt
1/4 teaspoon sugar
1 tsp soy sauce
One teaspoon of wine
1 tsp cornstarch
1 tsp oil
Egg seasoning: 1/2 teaspoon salt and a pinch of pepper
Method:
1. Put minced pork, onion and scallion in a large bowl, add pork seasoning, mix well and stir thoroughly to make minced meat like paste.
2. Beat the eggs in a bowl with chopsticks, and add egg seasoning
3. Heat the wok until it is red hot, add one tablespoon of oil, then turn down the heat, add one soup of egg mixture into the wok, move the wok to make the egg into a 3-inch round pancake, add one teaspoon of meat filling in the center of the pancake, use a spatula to cover half of the pancake so that the meat filling is wrapped in the pancake to form a half-moon-shaped egg corner. When both sides of the egg corner are fried until golden brown, scoop it up and continue to prepare the remaining ingredients.
1.5 Fried and stuffed three treasures 煎釀三寳
Material
1 purple eggplant
1 green pepper
8 pieces of fried bean curd or 2 pieces of firmed tofu
Half catty of dace fish paste
Method:
1. Put the dace paste into a large bowl, add a little pepper and sesame oil, mix well and marinate for 30 minutes
2. Wash the green pepper, remove the seeds and cut into large pieces. Wash the tofu and cut in half.
3. Wash and cut purple eggplant into 2 cm thick pieces
4. Dip the eggplant, green pepper and tofu in cornstarch and stuff the fish into it.
5. Heat the wok, add the three treasures (fry the fish side first), and fry slowly over medium heat until both sides are golden brown
Put it on a plate and drizzle with sweet soy sauce.
Tips:
The three treasures can be freely matched and replaced, such as bitter melon, firmed tofu, and fresh mushrooms are also very good
1.6 Fried Udon with crab sticks 蟹柳炒烏冬
Material
Two packs of Udon
25g carrots
Crab sticks five pieces torn
Half bell pepper, shredded
40g onion, shredded
80g shredded cabbage
2 cloves minced garlic
Seasoning:
Light soy sauce 2 TB
1 TB oyster sauce
1 teaspoon sugar
A little sesame oil
Method:
1. Cut carrots, onions, cabbages and bell peppers into strips and set aside
2. Use 1 tablespoon of oil to sauté minced garlic, carrots, onion, cabbage and bell pepper until soft.
3. Add crab sticks, udon and seasoning and stir-fry until cooked through.
3.1 Onion Beef Tenderloin 洋蔥炒牛肉
(Suzanne 2016 summer class
Material
150g beef tenderloin (4 ounces)
2 cloves of garlic (sliced)
½ onion (chopped)
Beef Marinade:
sugar 1 tsp
Light Soy Sauce 1 tsp
White Pepper (can be black pepper)
oil 1 tsp
Cornstarch 1 tsp
Sauce:
1 tsp oyster sauce
Water – 2 tablespoons
Sugar – 1 tsp
Cornstarch 1 tsp
Dark soy sauce - 1/2 tablespoon
Method:
1. Cut the beef tenderloin into half-cm thick strips, mix well with the marinade ingredients of sugar, soy sauce, pepper and cooking oil, and finally add cornstarch, marinate for 20 minutes.
2. Then cut the onion against the grain. The onions cut in this way will be hollow semicircular.
3. Heat 2 tablespoons of oil and sauté the garlic slices, add the beef tenderloin and fry until 80% cooked. Serve.
4. Add onion and stir until light brown, then add 1/3 teaspoon of salt and sauce ,then mix well. Return the beef to the wok and fry until fully cooked.
Tips:
The onion Cut against the grain will cut the fibers, so the flavor will come out more easily and it will also be easier to soften!!
Don’t fry beef for too long, it will taste tough and old.
3.2 Chinese Pancake
Flour base:
100g glutinous rice flour
30g rice flour
20g flour
1 tsp oil
170 ml water
1.5 tsp salt
Filling
Shrimp (soak in hot water until soft) 15g
Ham 20g
30g chives
The
practice:
1. Soak the dried shrimps in hot water until soft (usually 5 minutes), cut the ingredients and set aside;
2. Sieve all kinds of flour, add water and mix well, add oil and mix well, if there are any powder particles, sieve them once
3. Add salt to taste and mix well with all fillings
4. Add 1 tablespoon of oil to a flat-bottomed pan, smear the bottom of the pan evenly, add 1½ tablespoons of flour base over medium heat, and smear the pancakes into a round shape; fry the first side for 3 to 5 minutes, and fry the other side for another 2 minutes until golden brown;
5. Take out the cut pieces and serve.
3.3 Sichuan chicken ball 川椒雞球
(Suzanne 2016 summer class
Material:
1 chicken leg
Bell pepper: 20g
1 tsp minced ginger
1 tsp minced garlic
1 tablespoon chilli bean paste
Marinade:
1/2 teaspoon salt
1 tsp soy sauce
1 tsp cornstarch
Sugar 1 tsp
1 teaspoon wine
White pepper
Thickening:
Corn flour 1 tsp
3 tablespoons water
method
1. Wash the chicken leg, remove the bone and cut it into 1-inch cubes, add the marinade and mix well, then set for about 15 minutes.
2. Cut the bell pepper into diamond-shaped slices and set aside.
3. Heat a wok, add 2 tablespoons of oil and fry the chicken cubes until lightly browned. Add the minced ginger, minced garlic and bell pepper and stir-fry until done. Add the chilli bean paste and stir-fry evenly. Return the chicken cubes to the wok and stir-fry evenly. Add the sauce and stir-fry until evenly combined.
3.4 Stir-fried shrimps with Eggs 滑蛋蝦仁
(Suzanne 2016 summer class)
- 100 gm shrimps, peeled and deveined
- 3 eggs+1/2 teaspoon of salt
- 1/4 onion (sliced strips )
- 1 Tbsp spring onion, finely chopped
- Rinse shrimps, remove the intestine and wipe dry with kitchen towels. Mix with marinade well. Set aside.
- Beat eggs with 1TB milk if you have and season with salt. Mix with spring onion
- Heat oil in a frying pan or wok. Add shrimps in one side and onion in another side, cook over high heat, until colour changed. Dish up and add into the beaten eggs.
- Add some more oil in the pan. Pour in the egg with shrimps and onion. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.
3.5 Corn with fish fillets 粟米魚塊
(Suzanne 2016 summer class)
Material:
Catfish fillet 2 pieces
A can of sweet corn
1 Egg
100 ml water
Fish fillet marinade
Salt 1/2 teaspoon
Pepper 1/2 tsp
Methods:
1. Thaw the fish fillet, wash it, wipe it dry with kitchen paper, cut it into pieces, and marinate it for half an hour
2. Crack the egg, take the egg yolk and put it into the fish fillet, mix well, and then coat it with cornstarch.
3. Heat the oil and fry the fish fillet until golden brown and cooked through. Put on a plate
4. the corn into the wok, add water and bring to a boil, add 1/2 teaspoon of salt and pepper to season and boil, add the remaining egg white liquid, mix well quickly, pour over the fish fillet and serve
Tips:
(1) The fish fillet will release water, so it must be put into the wok immediately after being coated with egg and cornstarch.
2) To make beautiful egg drop soup, turn off the heat first, then add the eggs, and stir while adding the eggs.
3.6 Noodles with soybean paste炸醬麵
(Suzanne 2016 summer class
Material:
Two fry noodles
100g minced pork
Four mushrooms
10g dried shrimp
Half a green pepper
A red pepper
One clove of garlic
Pork seasoning: 1 teaspoon soy sauce, 1/2 teaspoon salt, 1 teaspoon sesame oil, 1 teaspoon cornstarch
Thickening sauce: 1 tablespoon seafood sauce, 1 tablespoon water, 1 tablespoon bean paste, 2 tablespoons sugar (if you like it spicy, you can add 2 teaspoons chili oil) 10 grams of chives (to be added later)
Method:
1. Soak dried shrimps and mushrooms, then chop
2. Season the pork, chop the garlic, wash and dice the green onions
3. Wash the green and red peppers, remove the seeds, cut the green peppers into strips, dice the red peppers, wash the chives and cut them into sections
4. Prepare the sauce
5. Heat a pot of water, cook the noodles dough until soft, drain, rinse with warm water and set aside.
6. Heat 1 tablespoon of oil, add meat, mushrooms and dried shrimps, cook until done and set aside
7. Heat one tablespoon of oil, sauté garlic, add green and red peppers, sprinkle with one teaspoon of wine, add starch sauce and other ingredients and cook until done , stir in leeks and serve.
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