chole summer class
Fried rice with salmon
Material
2 bowls of white rice
2 eggs
150 g salmon fillet
Tomato 1 piece
Lettuce
Seasoning
3 tbsp tomato paste
Half teaspoon salt
Sugar 1 tsp
practice
1. Dice the tomatoes, cut the lettuce into shreds, put the eggs in a bowl and add some salt to break them up
2. Heat the wok, add oil, add egg , fry until half cooked, set aside
3. Add a little more oil and fry the salmon until brown,Remove from the pan and cut into small pieces
4. Put tomatoes in the wok, fry for a while and put some salt, and set aside.
5. Add a little oil, add rice to fry for 2-3 minutes
6 Add all ingredients, seasoning , lettuce and mix well.
Garlic Honey Baked Chicken
Material
A chicken
2 tablespoons minced garlic
2 tablespoons minced shallot
Marinade and seasoning:
1 teaspoon ginger powder
1 tablespoon rose wine
2 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon ginger juice
1 tsp salt
3 tablespoons of honey (added later)
Method:
1: Remove the internal organs of the chicken and rinse it clean, then use kitchen paper to absorb excess water.
2: Except honey, apply all the marinade and seasonings evenly inside and outside the chicken. Marinate for more than an hour, turning the chicken over halfway so that the chicken can be more evenly seasoned.
3. Drain the marinade from the chicken before cooking and set aside.
4. Heat a wok and add about one tablespoon of oil. After the oil is hot, fry the scallions first, then add the chicken and fry until golden brown. Add the garlic and stir for a while. Then add the marinade, honey and appropriate amount of water. Cook with cover over medium heat for about 25 minutes until cooked. During the process, keep turning the chicken so that the honey can roll over the surface of the chicken and the whole body is full of honey.
5: Remove from heat, let cool, cut into pieces, drizzle with remaining sauce and serve.
Soy sauce chicken
A fresh chicken
Two slices of ginger
Seasoning:
Half a bowl of dark soy sauce
Half a bowl of light soy sauce
rose wine 2 tbsp
3/4-1 piece of tablet sugar
1 bowl of water
1 tbsp sesame oil (add last)
practice
1. Wash and dry the chicken, rub the inside and outside with dark soy sauce, pour out the soy sauce, put the chicken in the refrigerator.
2． add ginger to the Seasoning to the pan and boil up , add chicken to the boiled sauce ,first chicken breast down, adjust to medium heat cook 7 minutes, then turn the chicken back down cook 5 minutes, then turn one side of the chicken leg cook 7 minutes, then turn the other side of the chicken leg cook 7 minutes. the sauce should keep about a bowl a little more, put water into the sauce if not enough . When it’s done, boil over high heat, add sesame oil, the sauce need to be rolled through the whole chicken, turned off the heat after boiled up and cover to rest for 20 minutes.
3. Skim the chicken oil from the sauce and pour over the chicken pieces on a plate, or serve in a separate bowl for ordering chicken.
Tip: Excess soy sauce chicken sauce can be left for next time or used to cook soy sauce chicken wings and stewed pork loin can be.
Fried Vermicelli with Minced Meat (Crystal Vermicelli)肉碎炒水晶粉
Material
Crystal Vermicelli 200gm (dry wide strip powder)
1 pack of instant mustard tuber (100g shredded kimchi)
100g minced pork
1 tablespoon minced garlic
Sprouts
Pork Marinade
1 teaspoon soy sauce
1/2 teaspoon sugar
Half teaspoon salt
1 tsp oil
1 tsp cornstarch
1 tablespoon water
Seasoning: 1 teaspoon soy sauce
1/4 teaspoon salt,
1/4 teaspoon sugar,
1/5 teaspoon pepper,
1/2 teaspoon sesame oil
practice
1. Boil the crystal Vermicelli until soft, drain and set aside
2. Stir-fry the dried sprouts in a wok and set aside.
3. Add a little oil and fry the minced garlic , then add the minced meat and fry until 70% cooked.
Add crystal Vermicelli and seasoning, stir fry, add fried vegetables, stir well, serve on a plate, sprinkle with shredded red pepper and serve
Shredded Chicken Vermicelli鷄絲粉皮加手撕鷄
Material:
1 chicken (sprinkle 2 teaspoons of salt all over the chicken)
200g rice noodle skin (3 pieces of dry rice noodle, about 150g)
Three slices of ginger
One green onion
Cucumber (core removed and cut into strips) 1 piece
1 carrot (peeled and cut into strips)
White sesame seeds (roasted) as needed
Ingredients for sesame sauce:
2 tablespoons sesame paste (peanut butter)
150g hot water
1 tablespoon vinegar
Soy sauce 1 tablespoon
3 tsp sugar
2 teaspoons sesame oil
practice
1. Wash the fresh chicken and add salt for more than two hours, then wipe dry and steam in boiling water for 15 minutes until cooked (turn off the heat and stay for ten minutes). After cooling, cut half of the chicken into strips and set aside
2. Peel and shred cucumber and carrot.
3. Peanut butter (sesame paste), sugar and hot water to dissolve, then add other sesame paste ingredients and mix well
4. Boil the rice noodles in boiling water until they are soft (if using dry rice noodles, soak them first to soften them), rinse with cold water, drain the excess water, pick them up and drain, cut them into thick strips with a knife, put them on a large plate, add a teaspoon of sesame oil and mix well to prevent them from sticking.
5. Place cucumber, carrot and shredded chicken on the rice noodles, pour sesame sauce on top and sprinkle with roasted sesame seeds.
The other half of the chicken can be used for shredded chicken
Shredded chicken seasoning
1 tablespoon minced garlic
3 tablespoons of vinegar (white/Zhenjiang vinegar)
1/2 teaspoon sesame oil
Half tablespoon sugar
1 tablespoon water
Homemade cha siu自製义燒
Material:
About 600g pork
Maltose/honey (for brushing on after done)
Marinade:
Lee Kum Kee Barbecued Pork Sauce 2 tablespoons
2 tsp Chu Hou sauce
30g sugar
5g salt
1 tsp rose water
1 tsp ginger juice
1 tsp soy sauce
Method:
First, clean the pork and cut it into 2 wide strips (or 2-2.5 inches wide). Mix well with marinade ingredients and put in refrigerator for 45 minutes to an hour. It is best to marinate overnight for better flavor.
Preheat oven to 220 degrees C. Place marinated pork strips in a baking dish and pour in all the sauces. Cover with aluminum foil and bake for about 15 minutes, then turn the temperature to 210 degrees and bake for another 15 minutes. Take out the barbecued pork, evenly apply syrup on the surface of the barbecued pork, put it back in the oven at 180 degrees and bake for another five minutes on each side. Bake the barbecued pork until it is slightly charred.
Remove from the oven and wait for more than ten minutes to allow the barbecued pork to absorb the gravy. Don't cut the barbecued pork immediately, as this will cause the gravy inside to be lost.
Use a small bowl to scoop up the thick sauce of the baked barbecued pork and dip it in the barbecued pork. It tastes delicious.
Tips:
The most important thing when baking barbecued pork is to pour the baking sauce on it frequently to keep it moist, so that you can bake delicious barbecued pork.
Apply honey syrup to the barbecued pork just before it is baked. If you apply it too early, the barbecued pork will easily burn, but the inside may still not be cooked through.
You can bake a little more and leave some for BBQ pork scrambled eggs or fried noodles.
Chicken Curry咖喱鷄
Material:
Half a chicken (10 chicken wings can be used instead)
Potatoes 1-2
Onion 1/2
One tomato
3 slices of ginger
Garlic cloves
1 shallot
1 red pepper (optional)
2 teaspoons of curry sauce (1.5 teaspoons of curry powder plus 1/8 teaspoon of flour and 1 tablespoon of boiling oil)
200 ml hot water
Chicken Marinade
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon dark soy sauce
1 tsp soy sauce
1 teaspoon wine
1/2 teaspoon pepper
Sauce Seasoning
1/2 teaspoon fine salt, 2 teaspoons sugar,
1 tablespoon coconut milk, 1 tablespoon flower milk
(1 tsp cornstarch plus 1.5 tsp water, mix in the amount according to your needs)
Method:
1. Wash the chicken and spread it evenly with the chicken marinade. Marinate for 1 hour.
2. Peel and cut potatoes into pieces, soak in water for 1 hour to remove starch (to prevent them from becoming mushy during cooking), and drain;
3. Peel and cut the onion into pieces, flatten and chop the shallot and garlic, and slice the ginger
4. Slice tomatoes
5. Heat a pan, add 1 tablespoon of oil and fry the chicken pieces over medium-high heat until lightly brown. Set aside.
6. Add a little more oil to the original wok, sauté garlic, shallots and onions, add tomatoes, carrots and potatoes, pour in curry sauce and stir well, when you smell the fragrant curry, pour in boiling water. Add the chicken pieces, bring to a boil, then turn to medium-low heat, cover the pot, and cook for about 15 to 20 minutes until the potatoes are soft and the chicken is cooked through. Stir-fry during the process to prevent the bottom from sticking (if you want the potatoes to be more tender, you can turn off the heat and cover for a white). Pour into the sauce to the wok , turn off the heat when it comes to a boil and enjoy.
Fried Udon
Material
2 packs of Udon
4 mushrooms
100g lean pork
100g silver sprouts
50g chives
Some shredded carrot
Marinade for pickled mushrooms:
1 tsp soy sauce
1/4 teaspoon sugar
Oil 1/4 tsp
1/4 tsp cornstarch
1/4 teaspoon Shaoxing win
for marinating pork:
1 tsp soy sauce
1/2 tsp sugar
1/2 tsp cornstarch
Oil 1/2 tsp
Sauce:
2 tablespoons soy sauce
Dark soy sauce 1 tsp
1 tsp sugar
2 tablespoons water/chicken broth
Some sesame oil
Method:
1. Soak the mushrooms in water until soft, slice them, mix with the marinated mushroom ingredients, steam them over high heat for 20 minutes, and set aside. Wash the silver sprouts, drain and set aside. Wash the chives and cut into sections.
2. Cut the pork into strips and marinate for about 20 minutes.
3. Remove the plastic bag from the udon and rinse it under the tap for a while. Drain and set aside.
4. Heat the oil in a wok, add the silver sprouts and stir-fry until they start to soften, then take up. Then add a tablespoon of oil to the wok, stir-fry the lean pork shreds over medium heat, add the mushrooms, stir-fry the carrot shreds for a while, add the leeks, and serve.
5. Heat a wok with 1 tablespoon of oil, add the udon and stir-fry with chopsticks. Add the seasoning in 3 times so that the udon can be evenly colored. Add in all the ingredients and stir well before serving.
Crispy salmon balls with lemon
Material:
salmon
Three-color pepper +
pineapple slices
Salmon marinade: salt and black pepper
Lemon juice (approximately, adjust by yourself):
1/2 cup water
Juice of half a lemon
2 teaspoons tomato sauce
2 tsp soy sauce
3 teaspoons sugar (adjust according to personal taste)
Half teaspoon salt
1 tsp cornstarch, 2 tbsp boiling water, for burying
practice:
1. Wash the salmon, cut into 2cm cubes, mix with marinade and marinate for half an hour.
2. Mix 1 tablespoon each of flour and cornstarch, then mix with salmon to form a thin layer of flour skin.
3. Heat a wok, add one tablespoon of oil, put the salmon in, fry all sides until golden brown, and serve.
4. In a clean small wok, sauté garlic and pepper cubes, add lemon juice and cook evenly, cover with cornstarch water, add pineapple and mix well, pour over salmon cubes before eating.
Sweet and sour meat
Material
1/2 pound (300 grams) of pork collar,
Fresh or canned pineapple
1/3 of each of three colored peppers,
1/3 onion
One egg
1 teaspoon minced garlic
Corn flour,
Marinade:
1 tsp soy sauce
3/4 teaspoon sugar,
1/4 teaspoon salt,
1/4 teaspoon pepper,
3/4 teaspoon cornstarch
For the sauce:
4 tablespoons tomato sauce
3 tablespoons white vinegar,
2 tablespoons sugar (3TB if you like sweet)
Water 100g,
1 tsp cornstarch
Method
1. Wash and dry the meat, cut into 2cm cubes, add seasonings and mix well, marinate for about 1 hour.
2. Wash and cut the tri-color peppers and onions into wedges, and cut the pineapple into cubes, and set aside.
3. Mix the sauce ingredients and set aside.
4. Beat the eggs and add them into the cubes meat and mix well.
5. Dip each of the meat in cornstarch, put them into the hot oil pan, and fry them over medium heat until they are half dry. When they are about 80% cooked, serve.
6. After the meat has been left to rest for about two to three minutes, return to the pan and fry over high heat until golden brown and the water is squeezed out. Serve.
7. Heat up a wok, add oil and sauté garlic, add onion and fry until slightly yellow, add tri-color pepper and fry until cooked, add pineapple and stir-fry briefly.
8. Add the sauce and cook until it thickens. Add the meat and mix well until they are covered with the sauce.
Potatoes chicken nuggets
About 200g chicken (chicken fillet or chicken leg)
200g peeled potatoes
Chicken Seasoning
1/2 teaspoon salt
1 tsp soy sauce
1 tsp sugar
1 tsp cornstarch
1/4 teaspoon black pepper
1 tsp sesame oil (can be substituted with raw oil)
Method :
1. Wash and chop the chicken.
2. Put the chicken into a blender and add seasonings and blend until finely ground, but do not blend to be paste without any chicken texture. Set aside. If you don't have a blender, you can chop the chicken by hand until it's minced, then add seasoning and stir with hand or choke ticks until it becomes gelatinous.
3. Peel the potatoes and grate them into puree. Then mix with the chicken. Depending on how cohesive the puree is (if it is not formed/loose), add 1-2 teaspoons of cornstarch and mix again.
4. Use a spoon to take out an appropriate amount of mashed chicken and potatoes, press it into a pancake shape, and place it on a plate sprinkled with corn flour
5. Heat the wok until red, add some oil and heat up, carefully put the chicken pieces in, fry over medium heat until both sides turn golden brown and remove from the pan.
6. If you want it to be crispier, you can put the chicken pieces into the wok and fry them again.
7. Eat with ketchup, salad dressing, Thousand Island dressing or lemon mustard sauce for a better taste
18/8/2020 Suzanne
Garlic Beef Tenderloin
Material
300g ribeye steak (or fillet)
4 cloves of garlic (sliced)
Half an onion (chopped)
1 tablespoon chopped green and red pepper
Beef Seasoning:
1 teaspoon sugar
1/2 tablespoon soy sauce
Pepper (can be crushed black pepper)
1 tsp. cooking oil
1 tsp cornstarch
1 tsp salt (add when frying)
Thickening sauce
Water – 2 tablespoons
1 tsp sugar
1/2 tablespoon cornstarch
Dark soy sauce - 1/2 tablespoon
Plethora
1. Cut the beef into 1.5cm cubes , mix with sugar, soy sauce, pepper and cooking oil, and finally add cornstarch for 30 minutes, add salt and mix well.
2. Heat 2 tablespoons of oil and sauté the garlic slices until fragrant. Remove and serve
3. Use the remaining oil to fry the beef fillet until 80% cooked, then serve. Add onions, green and red peppers, and sauce, and return the beef to the pan. Finally, add the garlic slices.
Tips:
For fresh beef tenderloin, you can first let it harden, then take it out and cut it into cubes of suitable size. If it is frozen, it is suitable to cut it when the snow is thawed. After the beef tenderloin is thawed, mix it with the above seasoning.
2. If you don’t mind greasy food, you can use fried garlic slices and beef fillet to remove the oil.
Hainan Chicken Rice 海南雞飯
Material:
Chicken 1 piece
6 pieces of ginger, cut into thin slices
Spring Onion 5 pieces
Marinate chicken seasoning:
Huadiao wine 2 tablespoons
Salt 2 tablespoons
Ingredients for minced ginger:
1 tablespoon minced ginger
Chopped green onion 4 pieces
Oil 2 tablespoons
Salt 1 teaspoon
Sweet and Sour Pepper Garlic Ginger Sauce Ingredients:
1/2 cup white vinegar
Salt 1/2 teaspoon
Sugar 1 tbsp
Bring the above ingredients to a boil, add red pepper, garlic and ginger, and let them cool.
Chicken Rice Ingredients:
2 stalks of lemongrass
2 pandan leaves
Chicken soup
(Lemongrass and pandan leaves can be omitted, but the taste will not be as Southeast Asian)
Method:
1) Wash and dry the chicken inside and out, apply the marinade seasoning evenly all over the chicken, rest for more than half an hour, and put some ginger and scallions in the chicken breast
2) Boil up the water in a pot that can cover the chicken, add ginger and scallions, place the chicken breast down and bring to a boil, then turn to low heat and cook for 10 minutes, turn the heat over and cook for 8 minutes, then turn off the heat and simmer for 10 minutes (if the chicken is thin, you can reduce the time by 2-3 minutes)
3) Soak the chicken in ice water for 5 minutes to cool the chicken skin and make it more tender and smooth.
4) Let the chicken cool down before chopping it
5) Add the chicken soup to the rice, add lemongrass and pandan leaves, and cook according to the usual amount of water.
6) Chop or grate the ginger, mix with chopped green onion and salt, add in boiling oil and mix well
7) Chop the chicken. First chop the wings, then the spleen. Cut the middle of the chicken shell. After separating the chicken back and breast, cut the middle again. First chop the breast and place it at the bottom, then the back, thighs and wings.
Japanese pork cartilage日式豬軟骨
Ingredients
2 pounds of frozen pork cartilage
1 potato
1 carrot You can use a white radish instead
1/2 Onion
2 cloves of garlic (chopped)
1 piece of dried tangerine peel (sliced)
4 slices of ginger
Seasoning
2 tablespoons mirin
1 tsp rice vinegar
3 tablespoons soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon rice wine
10g crushed rock sugar
About 1-1.5 bowls of water
Thickening Sauce
1 tsp cornstarch
1 tablespoon water
Method:
1. Thaw the pork cartilage and wash it with water
2 boil up some water, Add pork cartilage together withginger slices and Shaoxing wine, cook for a while , drain, pick up and rinse for later use
3 Heat oil in a pan over medium heat, add minced garlic and dried fennel slices, sauté until fragrant, add pork cartilage and seasonings, cover and bring to a boil, then simmer over low heat for about an hour, then turn off the heat and rest for 20 minutes after cooked
4. to remove excess oil from the surface
5 Taste and add soy sauce, salt and sugar for seasoning. Add cornstarch water and bring to a boil. (The stove power and utensils will affect the amount of water and time for stewing. Please adjust according to the situation during cooking.)
20/7/2020
Rice with Vegetable and Meat 菜肉飯
Material:
Pork belly/pork neck meat 4 liang
1 cup of mixed vegetables/corn kernels
1/2-pound cabbage
1 tsp salt
2 tablespoons vegetable oil
Method
1. Buy pork belly one day in advance, add one teaspoon of coarse salt and rub evenly, marinate overnight.
2 Dice the pork belly/pork neck.
3. Wash the rice and put it into the rice cooker. Add water until the rice surface is about half an inch high. Add meat, vegetables/corn kernels, salt and oil, stir well and cook;
4. While the rice is cooking, cut the cabbage into shreds.
5. After the rice boils, add the chopped cabbage and cook until the rice cooker automatically switches to keep warm. Do not open the lid and keep warm for another 15-30 minutes. Stir the rice evenly.
Tips:
1. If you want the cabbage to become softer, you can put it together with other ingredients.
2. If the dish is not tasty enough, you can add some light soy sauce for seasoning.
Steamed Chicken with Mushrooms and Chinese Sausage
Material:
2 whole chicken thighs (can be replaced with half a chicken or one pound of chicken wings)
Dried mushrooms 2 pieces
Chinese sausage 1 piece
Ginger 2 slices
Spring onion 1 piece
Chicken Marinade:
Sugar 1/2 teaspoon
1/2 teaspoon salt
Cornstarch 1/2 tablespoon
Pepper 1/4 tsp
Shaoxing wine 1/2 tablespoon
Soy sauce 1 teaspoon
1/2 tablespoon of raw oil
Method:
1. Soak the mushrooms until soft, then cut into strips, slice the Chinese sausage, and cut the ginger into strips for later use;
2. Cut the whole chicken into pieces (cut the middle wings into half or cut the chicken into pieces), wipe off the moisture with kitchen paper, and marinate with marinade for half an hour;
3. 10 minutes before steaming, add shredded mushrooms, Chinese sausage slices and shredded ginger into the chicken and mix well;
4. Steam over high heat for 15 minutes, take out and sprinkle some chopped green onions l. Or use an electric rice cooker to steam the rice with water until cooked, sprinkle with chopped green onions and bake for a while.
Chicken and Tofu Burger Steak豆腐鷄肉漢堡扒
Ingredients(2)
250g minced chicken
Hard tofu 120g
30g corn kernels
50g diced onion
Two tablespoons of eggs
1TB Flour
10g white bread crumbs
Fresh milk 1TB
1 teaspoon salt
A pinch of black pepper
1 teaspoon soy sauce
1 teaspoon sugar
practice
1. Add soy sauce, sugar and milk to chicken and mix well and beat until gelatinous.
2. Wipe the tofu dry, mash it, add the seasoned chicken, onion, corn, flour, bread crumbs, 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.
How to eat: 1. Add lettuce and mayonnaise to wrap it for Western style eating
2. Mix with ketchup and eat with rice
Steamed meat with preserved vegetables 梅菜蒸豬肉
Mince meat half pound
Sweet preserved vegetables 30gm
Marinade:
One teaspoon soy sauce
Sugar 1/2 teaspoon
Corn flour 1 tsp
White pepper
One teaspoon of oil
2 tablespoons water (to be added later)
1 tablespoon oats flake
Method:
1. Soak the preserved vegetables in water for a while to remove the sand. If the preserved vegetables are too salty, soak them in dilute salt water for 10 minutes. Rinse and dry , cut into small pieces and set aside.
2. Mix minced pork with marinade. Add water little by little and stir well in the direction of the sauce to make it easier for the pork to absorb. After letting it sit for 20 minutes, stir in the preserved vegetables
3. Place the minced pork in a shallow dish and level the surface slightly. Use chopsticks to poke a few holes evenly in the pork patties. Place the pork patties in a wok and steam over high heat for about 10 to 12 minutes. Turn off the heat. Alternatively, place the pork patties in a rice cooker and steam until the rice is cooked. Leave the pork patties in the wok/rice cooker for 5 minutes before taking them out.
Steamed Pork Ribs with sour Plum 梅子蒸排骨
Material:
Pork ribs 1/2 pound (cut into pieces)
2 sour plums
1/2 tablespoon brown bean sauce (or ground black bean sauce)
Cut two cloves of garlic
Seasoning:
1/2 teaspoon soy sauce
1 tsp cornstarch
Half teaspoon salt
Sugar 1 tsp
One teaspoon of oil
White pepper
Method:
1. Wash the ribs, drain and place in a large bowl. Rinse the plums, crush them with a spoon, remove the pits, mix with the original bean sauce, add seasonings and mix well, then mix with the ribs and marinate for about 30 minutes.
2. Put the ribs into a pot with boiling water and steam them over medium-high heat for 15 minutes until the ribs are cooked through.
Or put it in a rice cooker and cook with rice and water until the rice is cooked.
Steamed Spare Ribs with Garlic and Black Bean Sauce
Material
6 liang of spare ribs
1 tablespoon dried bean curd
1 tablespoon garlic
A little sesame oil
Marinade
½ teaspoon salt
½ tsp sugar
A pinch of pepper
1 tsp cornstarch
One teaspoon of cooking oil
If you like more spicy, you can add ½ red chilli.
practice
1. Rinse the ribs with water, drain, add marinade and set aside;
2. Chop the fermented black beans, garlic (and chili) into small pieces, mix with the pork ribs, and marinate in the refrigerator for more than 20 minutes;
3. Place the marinated ribs flat on a plate and steam over high heat for 15 minutes or cook in a rice cooker with rice and water until cooked.
Steamed egg with fish paste Safety for all ages老少平安
Material:
4 liang of minced fish
1 piece of soft tofu
1 teaspoon salt
Half tablespoon soy sauce
One tablespoon of cooking oil
A little chopped coriander
A little chopped green onion
1 egg
1. Add marinade to fish balls and beat until gluey.
2. Use your hands to squeeze the tofu into a paddle shape, add it together with the egg and fish paste, mix well, and then spread it flat on a plate.
3. After the rice is boiled, put the dish into the rice and steam it.
If steaming in a wok, steam for 10 minutes after the water boils.
It will be more delicious if sprinkled with chopped coriander, chopped green onion, light soy sauce and cooked oil.
Minced Meat with Tomato and Egg Rice飯煲番茄肉碎蛋飯
(Serving size 3)
Material:
1 large tomato 2 small
Minced pork 5 liang
2 eggs
Pork Marinade:
3/4 teaspoon salt
1 tsp soy sauce
1 tsp cornstarch
1/2 teaspoon sugar
A pinch of pepper
One teaspoon of oil
1. Add marinade to minced pork;
2. Cut the tomatoes
3. Wash the rice, add 10% less water than normal, add tomatoes, and press the rice cook button;
4. When the rice starts to boil, place the seasoned minced pork on top of the rice and continue to simmer until the rice is cooked.
5. You can also add egg paste after quenching, mix well and bake for a while.
Spaghetti Bolognese肉醬意粉
Ingredients for 2 people:
You can add a fresh tomato cut into pieces and cook together for a more delicious taste
Minced pork 150g
250g pasta *
Minced garlic 1 tablespoon
Onion 1/4
Carrot (chopped) 1/4 piece
Tomato paste 2 tablespoons
Pasta water 1 cup
Ingredients for marinated pork:
1/2 tsp salt
A pinch of pepper
1/4 teaspoon sugar
1 tsp soy sauce
1 tsp cornstarch
1 tsp oil
1 tablespoon water*
Seasoning:
1 tablespoon tomato sauce, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon minced Italian herbs*, 1/4 teaspoon black pepper (optional)
Method:
1. Add marinade to minced pork and mix well.
2. Cook the pasta according to the instructions on the package. After the water boils, add a little oil and salt, put in the pasta, and cook for 8-11 minutes until cooked. Drain and place on a plate for later use. Reserve one cup of the pasta water for later use.
3. Chop onion, garlic and carrot
4. Heat a wok, add 1 tablespoon of oil, sauté minced garlic and onion, add pork and carrot, cook until carrot is soft and pork is 80% cooked, add another 1 tablespoon of oil and sauté eggplant paste until fragrant.
5. Add 1 cup of pasta water, mix well and add seasonings and simmer for 5-7 minutes.
6. Finally, pour the sauce over the pasta and sprinkle with cheese powder.
Tips:
You can put the pasta in a baking dish, cover it with meat sauce, sprinkle with buffalo cheese, put it in a preheated 220-degree oven, and bake for 10 minutes until the cheese melts and turns golden brown. It will be more fragrant and delicious.
Stir-Fried Noodles with 3 shredded vegetables＜ 三絲炒麵 ＞
Ingredients
- Noodles: 2 piece- Pork: 100 grams
- Dried mushrooms: 3 pieces
- Bean sprouts: 50 grams
- Chives: 30 grams
- Shredded carrot: a small amount
Pork Seasoning:
- Soy sauce: 1 teaspoon
- Salt: 1/2 teaspoon
- Sesame oil: 1/2 teaspoon
- Cornstarch: 1/2 teaspoon
- Sugar: 1/2 teaspoon
Thickening Sauce:
- Soy sauce: 1/2 tablespoon
- Oyster sauce: 1 tablespoon
- Water: 2 tablespoons
- Cornstarch: 1 teaspoon
- Sesame oil: a little
- Pepper: a little
Marinade for Mushrooms:
- Soy sauce: 1/2 teaspoon
- Sugar: 1/8 teaspoon
- Oil: 1/8 teaspoon
- Cornstarch: 1/8 teaspoon
- Shaoxing wine: 1/8 teaspoon
Instructions:
1. Soak the dried mushrooms, then chop them into pieces and mix with the mushroom marinade. Steam over boiling water for 20 minutes on high heat. Set aside. Wash the bean sprouts and drain them. Clean the chives and cut them into sections.
2. Slice the pork and marinate it with the seasoning for about 20 minutes.
3. Boil a pot of water and cook the noodles in the boiling water for about 3 to 5 minutes until soft. Rinse in cold water (this is what Cantonese people call "passing through the cold river") to cool down and drain. Set aside.
4. Prepare the thickening sauce.
5. Heat oil in a wok, add 1 tablespoon of oil, and stir-fry the sliced pork over medium heat until cooked. Add the mushrooms and shredded carrots, stir-frying for a while. Then add the bean sprouts and stir for a moment until they start to soften. Add the chives, then pour in the thickening sauce and other ingredients, stirring until combined. Finally, add in the noodles and toss everything together.
Tips:
1. If you like crispy noodles, add a bit of oil and pan-fry the noodles on both sides until golden brown before adding the cooked ingredients and thickening sauce on top.
2. It's even better to marinate and steam the mushrooms beforehand for a smoother and tastier texture.
3. Do not cook the chives for too long.
Rice dumplings糉
Ingredients: (can pack 10-12 pieces)
Rice dumpling leaves 30 pieces
1 kg glutinous rice
1/2 pound (300g) peeled mung beans
Pork belly (cut into 10-12 cubes) 6 liang (225 g)
5-6 mushrooms (soaked in water until soft) cut in half
5-6 salted egg yolks, cut in half
Pork belly marinade:
1/2 tsp allspice
2 tsp salt
Sugar 1 tsp
Oil 1 tsp
Glutinous Rice Seasoning:
2 tsp salt
1½ tbsp oil
Directions:
Cut the pork belly into cubes, mix with the marinade, and refrigerate for more than four hours before use.
Soak mushrooms until soft, add oil, sugar and soy sauce, mix well, steam until cooked and set aside.
Rinse the glutinous rice and mung beans with clean water, add water to cover the surface and soak for more than 2 hours.
Drain the water of the glutinous rice and then mix with seasonings.
Soak the rice dumpling leaves in water until they are soft, wash them and put them in a large pot, cover them with boiling water, boil them over high heat, turn off the heat, and wait until the water cools down before using.
The rice dumplings are placed in a large, deep pot. Pour boiling water to cover the rice dumplings, cook over medium heat for about 2 hours and rest for 1 hour with lid
Grilled chicken with fermented bean curd南乳雞
20 grams each of light soy sauce and dark soy sauce
10 grams of sugar
Fermented bean curd 2
spiced salt
30 grams of minced garlic
teaspoon each of wine and ginger juice
Preserved cabbage steaned with minced beef冬菜蒸牛肉
(Steamed Beef Mince on Rice)
Ingredients:
- 225 gm(1/2 pound)beef mince
- 2 tsp preserved cabbage (冬菜)
- 4 dries mushroom, soaked soft and sliced
- 2 eggs put on the top of rice done
- light soy sauce, to taste
- 1 tsp light soy sauce
- 1 TBsp corn flour / corn starch
- ½ tsp sugar
- 1/2 tsp salt
- 1TBsp oil
- 1TBsp water
- A punch of pepper, to taste
- Soak the preserved cabbage in salted water for about 10 minutes. Rinse and squeeze out excess water. Set aside.
- Stir and combine the beef, mushroom, preserved cabbage and marinade together towards one direction.
- Two ways to cook. You may steam the dish in a wok over high heat for about 12 Minutes, fry two eggs and drizzle light soy sauce and serve with rice. OR steamed the beef mince on rice in the rice cooker. you may quickly place the marinated beef on top of the rice when the water starts to dry up. Cover and let the rice cooker do the rest for you. Be remember to use less water to cook the rice. When the rice is done, put two egg on the top of the beef and cover for a while until the egg half cooked, to serve with the light soy sauce.
三文魚西炒飯
材料
白飯 2 碗
雞蛋 2 個
三文魚肉 150 克
蕃茄 1 個
生菜 適量
調味
蕃茄醬 3 大匙
鹽半茶匙
糖 1 茶匙
做法
1.蕃茄切细粒，生菜切絲，蛋放碗加少許鹽打散
2.燒熱鑊後下油，放蛋液，炒至半熟,，盛起備用
3.再下少許油，煎香三文魚, 盛起待凍後撕開小塊
4.原鑊下蕃茄，下少許鹽，盛起備用
5.下少許油，放白飯，炒2-3分鐘
6加入所有配料，下調味，再放生菜拌
蒜香蜜糖焗雞
材料
雞一隻
蒜蓉約二湯匙
葱頭蓉二湯匙
醃料及調味：
沙薑粉一茶匙
玫瑰露一湯匙
生抽二湯匙
老抽二湯匙
薑汁一湯匙
鹽1茶匙
蜜糖三湯匙(後下)
做法:
1 : 雞拿走內臟及沖洗乾淨，用廚房紙吸乾多餘水份。
2 : 除蜜糖外，將所有醃料及調味搽匀雞的內外, 醃一小時以上，中途也要翻動一下隻雞，等雞更均勻入味。
3 .煑前先將雞醃料滴乾及盛起備用，
4· 燒紅鑊，加约一湯匙油，熱油後先爆香葱，加雞煎至金黃色中，再加蒜爆片刻，然後加入隔起的醃料、蜜糖及適量清水，用中火焗約25分鐘至熟，期間要不斷轉動雞，讓蜜糖鎖住雞表面，每一隻都充滿蜜糖的光澤。
5: 取出待涼後斬件淋上餘下的汁液即可上碟。
豉油雞:
鮮雞一隻
薑二片
調味料:
老抽半碗
生抽半碗
玫瑰露2 湯匙
片糖3/4-1片
水1 碗
麻油1湯匙(後下)
做法
1. 把雞洗淨抺乾，用老抽搽勻內外上色，倒出老抽，雞放雪柜備用．
2. 調味料加薑放鑊上煮滾，加入雞待汁滾後，先雞胸向下，調至中火煮７分鍾，再反轉雞背向下煮５分鍾，再反一面雞腿煮７分鍾，再反另一面雞腿煮７分鍾（汁料會煑乾，在轉雞的時侯，可以將凍水淋在雞身上，再淋上滾汁，可令雞皮爽滑，大约共一碗水份，醬汁應保持约一碗多些少少，最後大火滾起，加上麻油，將醬汁碌勻全雞後，煮滾後蓋上蓋熄火再焗２０分鐘。可用幼筷子刺下雞最厚肉的地方，不出血水即表示熟．撈起，瀝乾豉油．略凍後便可斬件．
3.醬汁撇去雞油，可淋於雞件碟上，或另用碗盛起作點雞用。
小貼士:多餘的豉波雞汁可以留待下次再用或用嚟煮豉油雞翼和鹵豬腩肉都可以。
肉碎炒寬粉絲(水晶粉)
Chole 2020 暑期課堂
材料
水晶粉200gm(乾寬條粉)
即食炸菜一包(可泡菜切絲100克)
免治豬肉100克
蒜蓉一湯匙
芽菜適量
豬肉醃料
生抽一茶匙
砂糖半茶匙
鹽半茶匙
油1茶匙
粟粉1茶匙
水一湯匙
調味：生抽一茶匙
鹽1/4 茶匙，
糖1/4 茶匙，
胡椒粉1/5 茶匙，
麻油1/2 茶匙
做法
1.水晶粉煲至軟身瀝隔乾水備用
2.用白鑊炒乾銀芽盛起備用，
3·加少許油爆香蒜蓉，加肉碎炒至七成熟，
加入水晶粉及調味拌炒与，再加炸菜，炒匀上碟，灑上红椒絲即
3/8/2020
雞絲粉皮
Chole 2020 暑期課堂
材料:
雞一隻(用2 茶匙鹽塗勻全身)
粉皮 200克(乾3塊 約 150克)
薑三片
蔥一條
青瓜（去芯切條） 1條
甘筍（去皮切條） 1條
白芝麻（烘香） 酌量
麻醬材料:
芝麻醬 (幼花生醬) 2湯匙
熱水150克
醋 1湯匙
生抽（醬油） 1湯匙
糖 3茶匙
麻油2茶匙
做法
1. 將鮮雞洗淨加鹽兩小時以上， 然後抹乾放入滾水蒸15分鐘至熟( 熄火焗十分鐘) ，放涼後將半隻雞切絲拆肉備用
2. 青瓜 、甘筍削皮切絲備用
3. 幼花生醬(芝麻醬)，砂糖先加熱水拌溶，再加其他麻酱材料攪勻
4. 粉皮放入滾水中煮至爽身( 若用乾粉皮先浸軟)，以冷開水沖洗，隔去多餘水份，撈起瀝乾水分，用刀切成粗條，放在大碟上，加些一茶匙麻油拌匀免黏
5. 青瓜，紅蘿蔔，雞絲舖在粉皮上，淋下麻醬，灑上炒香芝麻即成
另半隻雞可做手撕雞
手撕雞汁調味
蒜蓉1湯匙
淅醋三湯匙 (白/鎮江醋)
麻油半茶匙
糖半湯匙
水一湯匙
Suzanne 4/8/2020
自製义燒
Chole 2020 暑期課堂
材料：
梅頭豬肉 約600克
麥芽糖 /蜜糖適量(搽面用)
醃料：
李錦記叉燒醬 2湯匙
柱侯醬2 茶匙
砂糖30克
鹽5克
玫瑰露 1茶匙
薑汁 1茶匙
生抽1 茶匙
做法：
先把梅頭豬肉洗凈，把豬肉切成2條寬條(或2-2·5 寸闊度)。用醃料拌勻，放入雪櫃中， 45分鐘至一小時 ，最好醃過夜，較入味。
焗爐預熱至220度C. 把醃好的豬肉條放在焗盤中，倒進所有汁料。用鋁箔紙foil蓋好，焗約15分鐘丿，然後反轉度至210度再焗15分鐘 ，拿出义燒，在叉燒表面均勻地塗上糖漿， 放回焗爐180 度每邊再焗五分鐘。叉燒焗到『微焦』便成。
從焗爐取出，等待十多分鐘後，讓叉燒吸收肉汁。不要立刻切叉燒，這樣會令裏面的肉汁流失的。
用小碗盛起焗叉燒的濃汁，蘸叉燒吃，好味道～
小貼士：
焗叉燒最重要是常常把焗汁淋在上面，保持濕潤，才會焗出靚叉燒。
要在叉燒將焗好前，才塗上蜜糖漿，太早的話，叉燒會容易燒焦，但可能裏面仍未熟透。
可以焗多一點點，可以留下一些做叉燒炒蛋，炒麵用
咖喱雞
Chole 2020 暑期課堂
材料:
雞半隻 (可用雞中翼10隻代替)
薯仔 1-2個
洋蔥 1/2個
蕃茄一個
薑片 3片
蒜頭 數小瓣
乾蔥頭1粒
紅辣椒 1粒 (可以唔加)
咖喱醬 2茶匙(咖喱粉1·5茶匙加麵粉1/8茶匙滾油1湯匙拌勺)
熱水 200毫升
雞醃料
鹽1/4茶匙
糖1/4茶匙
老抽1/2茶匙
生抽1茶匙
酒1茶匙
胡椒粉半茶匙
汁調味料
幼鹽 1/2茶匙、砂糖 2茶匙、
椰漿 1湯匙、花奶 1湯匙
(粟粉 1茶匙加水1.5茶匙，埋獻用視孚情況拌入份量)
做法:
1.雞洗淨砌件，用雞醃料抹勻，醃 1小時，
2.薯仔去皮切件，用水浸 1小時去除澱粉質(可防止烹煮時變糊)，瀝乾；
3. 洋蔥去皮切件，剝成一片片，乾蔥、蒜頭拍扁切碎，薑切片
4. 蕃茄切片
5.燒熱油鍋，下 1湯匙油用中大火煎香雞件，盛起備用。
6.再加少許油在原鑊中，爆香蒜頭葱頭和洋蔥、加上蕃茄丶紅蘿蔔和薯仔，倒進咖哩醬料炒勻，聞到很香咖哩味，隨即倒進滾水。再加雞件，煮滾後，轉中小火蓋上鍋蓋，煮約 15至20分鐘至薯仔軟稔和雞熟透，倒途中要炒一炒底部防黏(想令薯仔更稔身的可以熄火後焗一焗)，倒入調味汁，埋獻汁，滾起即可熄火享用。
炒烏冬
材料
烏冬2包
冬菇 4隻
瘦豬肉 1O0克
銀芽100克
韭菜 50克
紅蘿蔔絲 少許
1/4杯
醃冬菇料：
生抽 1茶匙
糖1/4茶匙
油 1/4茶匙
粟粉 1/4茶匙
紹酒 1/4茶匙
醃豬肉料：
生抽 1茶匙
糖 1/2茶匙
粟粉 1/2茶匙
油 1/2茶匙
獻汁：
生抽 2湯匙
老抽 1茶匙
糖1茶匙
水/雞湯二湯匙
麻油 少許
做法：
1.冬菇沖水浸軟，切片，用醃冬菇料拌勻，大火隔水蒸20分鐘，待用。銀芽洗凈，瀝乾水份備用。韭菜洗凈，切段。
2.豬肉切絲，用醃料醃約20分鐘。
3.烏冬除去膠袋，放在水喉下沖片刻，瀝乾水份，備用。
4·燒熱油鑊，下銀乾炒至銀芽開始變軟，盛起。然後加油一湯匙，用中火炒熟瘦肉絲，下冬菇，紅蘿蔔絲兜炒一會，下韭菜，盛起。
5·燒熱油鑊放1湯匙油，放入烏冬用筷子炒散，調味料分 3次放入，這樣可以令烏冬均勻上色。再放入盛起配料炒勻後上碟即成
香檸脆三文魚球
材料:
三文魚
三色椒+菠蘿切件
三文魚醃料 :鹽和黑胡椒粉
檸檬汁料 (大约，自己調):
水 1/2杯
檸檬汁 半個
茄汁2茶匙
生抽 2茶匙
糖 3茶匙 (可因應個人口味調較）
盐半茶匙
粟粉 1茶匙，開水2湯匙，埋獻用
做法：
1.先把三文魚洗凈，切成2cm方塊，用醃料拌勻，醃半小時。
2.用麵粉和粟粉各一湯匙拌匀，再與三文魚拌勻，形成一層薄薄的粉皮
3.燒熱油鑊，加一湯匙油 ，把三文魚放入，把四面大K煎至金黃色，盛起上碟。
4.另用乾凈的小鑊，爆香蒜頭和西椒塊，注入檸檬汁料煮勻，用粟粉水埋薄獻，後加菠蘿拌匀，吃前淋上三文魚塊即成。
菠蘿咕嚕肉
材料
梅頭肉半斤(300克)、
新鲜菠蘿或細罐頭蘿，
三色椒各1/3個、
洋葱1/3個
雞蛋一隻
蒜茸一茶匙
粟粉適量、
醃料：
生抽1茶匙
糖3/4茶匙、
鹽1/4茶匙、
胡椒粉1/4茶匙、
生粉3/4茶匙
醬汁：
茄汁 4湯匙
白醋 3湯匙、
糖2湯匙(3TB若喜甜)
水 100克、
粟粉1茶匙
做法
1. 梅頭洗淨抹乾，切成1·5厘米方粒，加入調味料拌勻，醃約1小時。
2. 三色椒和洋葱洗淨切角，菠蘿切粒，備用。
3. 把醬汁材料混合，備用。
4. 雞蛋拂勻，放入已醃好的梅頭中，拌勻。
5. 梅頭逐粒蘸上生粉後，放入已熱的油鑊，以中火半煎炸至乾身，約八成熟盛起。
6. 待梅頭放胃置約兩三分鐘後，回鑊以大火再炸至金黃及迫出水分，盛起
7. 燒熱油鑊，加油爆香蒜荤，放入洋葱炒至微黄、加入三色椒炒至熟，拌入菠蘿略炒。
8. 放下拌好醬汁煮至略稠，放入梅頭兜勻，掛滿醬汁即成。
11/8/2020 Suzanne
酸甜齋
材料:
炸麵筋 150克
蒜頭（切片，或可不加） 1粒
汁料:
茄汁 3湯匙
白米醋 1湯匙
糖 3茶匙
生抽1/2茶匙
蔬菜上湯或水半杯
鹽1/2茶匙
麥芽糖1湯匙
埋獻:
粟粉 ½ 茶匙
水 1湯匙
做法:
1.把炸麵筋放入滾水中，略煮 1分鐘去油份，撈起沖水，用篩輕壓下去水弄乾，備用。
2.用中火燒熱油鑊，爆香蒜片。倒進汁料，煮滾後，丟掉蒜片。加麵筋，煮至汁收乾一大半。埋獻，煮至自己喜歡的濃稠度，即成。上碟，趁熱或放涼享用。
18/8/2020 Suzanne
薯香雞塊
材料
雞肉約200克(雞柳 或雞脾一隻)
薯仔去皮200克
雞肉調味
鹽1/2茶匙
生抽1茶匙
砂糖1茶匙
粟粉1茶匙
黑胡椒1/4茶匙
麻油1茶匙(可用生油取代)
做法：
1. 雞肉洗淨切碎。
2. 雞肉放入攪拌機內，同時加入調味料攪拌至碎，但不用攪至糊狀致沒有雞肉口感，待用。若沒有攪拌機，可用手剁雞肉至免治狀，然後加調味攪至起膠
3. 薯仔去皮，用磨刨磨成磨成薯蓉，然後與雞肉拌勻，視乎雞薯蓉的黏合程度(如不成形/鬆散)，加入1-2茶匙粟粉再拌勻。
4. 用湯匙把適量雞薯茸取出，壓成餅狀，放在灑上粟粉的碟上。
5. 將油鑊燒紅加適量油燒熱，小心放入雞塊，以中火煎至兩面呈金黃色後取出。
6. 若想更鬆脆，可再將雞件放入油鑊中翻煎便成。
7.吃時可伴茄醬或沙律醬或千島醬或檸檬溝芥未醬，味道更好
18/8/2020 Suzanne
蒜香牛柳粒
材料
肉眼牛扒（或牛柳）300克
蒜頭(切片)4瓣
洋蔥(切絲)半個
青及紅椒碎 1湯匙
牛肉調味：
糖一茶匙
生抽半湯匙
胡椒（可轉為黑椒碎）
生油1茶匙
生粉1 茶匙
鹽(煎時加)1茶匙
芡汁
水-2湯匙
糖1茶匙
生粉1/2湯匙
老抽-1/2湯匙
做法
1.牛肉切1.5米粗粒 ，與調味料糖，生抽，胡椒粉和生油拌與，最後才落生粉30分鐘，加鹽拌匀
2.燒紅2湯匙油爆香蒜片，取出盛起
3.剩餘油炒牛柳粒至八成熟盛起，炒香洋葱加青紅椒及汁兜與將牛肉回鑊，最後上蒜片
小提示：
新鮮的牛柳，可以先放至較硬身，然後取出，切成適合大小的立方，如果是急凍的，就適合於小溶雪的時切開，牛柳溶雪後， 用上方的調味拌勻
2.不怕油膩，可用油炸香蒜片及牛柳走油
海南雞飯
材料：
雞 1隻
薑 切薄片6塊
蔥 5條
醃雞調味：
花雕酒 2湯匙
鹽 2湯匙
薑蓉材料：
薑磨茸一湯匙
蔥花 4條份
油 2湯匙
塩 1茶匙
糖醋椒蒜薑汁材料：
白醋半杯
鹽半茶羹
糖 1 湯匙
煮滾以上材料，加入紅椒蓉、蒜蓉和薑蓉，浸住冷卻即可
雞飯材料：
香茅…………2支
班蘭葉 2片
浸雞湯 適量
(可以省略香茅和斑蘭葉， 但味道就沒有那麼南洋味了)
做法：
1） 洗淨抹乾雞內外，醃雞調味料塗勻雞全身內外，醃半小時以上，雞胸內放一些薑蔥
2） 鍋中燒滾能蓋過雞的水，加入薑蔥，雞胸向下放滾起後轉小火煮10分鐘，反轉煮8分鐘，熄火悶焗10分鐘 (如果雞細可以減少2-3分鐘)
3） 放到冰水浸5分鐘過冷河，讓雞皮收縮，皮更嫩滑
4） 雞放涼先後斬
5） 白米加入浸雞湯，加入 香茅 及 班蘭葉，平常一樣水份量和按製煮法
6） 薑蓉切碎或刨成蓉，混和葱花和鹽 ， 燒滾油淋下攪匀
7） 斬雞，先斬雞翼，然後雞脾，雞殼中間落刀，分開雞背及雞胸後，再中間斬一刀， 先斬雞胸放底、跟住雞背 、雞髀放下兩旁、雞翼放上兩旁
日式豬軟骨
食材
急凍豬軟骨2磅
薯仔1個 \
甘筍1個 可改用白蘿蔔一條
洋蔥0.5個 /
蒜頭(剁蓉)2粒
乾䓤(切片)1粒
薑片4片
調味料
味醂2湯匙
白米醋1茶匙
生抽3湯匙
老抽1/2湯匙
米/紹酒1湯匙
冰糖碎10克
清水約1-1.5碗
茨汁
生粉1茶匙
清水1湯匙
做法:
1·豬軟骨解凍，用水洗淨
2加薑片及紹酒出水， 撈起沖淨備用
3以中火加油燒熱油鍋，加入蒜蓉、乾䓤片爆香，加入豬軟骨及調味料，加蓋煮滾後轉慢火炆約一小時， 隨即熄火焗20分鐘至稔身
4開蓋除去面層過多的的油份
5試味及加適量生抽及鹽糖調味， 加入生粉水埋茨煮滾便完成。 (爐具火力及器皿均會影響炆煮水份和時間， 請看煮時情况調較。)
20/7/2020
菜肉飯
材料：
五花腩肉/ 豬頸肉 4兩
什菜粒/粟米粒1杯
白菜1/2磅
鹽1茶匙
菜油2湯匙
做法：
1. 五花腩預早一日購買，加一茶匙粗鹽搽匀，醃一晚 ;
2 把腩肉/鹹豬頸肉切粒；
3. 洗米落飯煲，加水至米面高約半吋，放入鹹肉、什菜粒/粟米粒，加鹽和油，攪匀後按煲飯制；
4.在煮飯時空隙時候，把白菜切成絲；
5. 等飯滾後，放入切碎白菜，煮至飯煲自動轉入保溫，不要開蓋再保溫15-30分鐘後，把飯攪拌均勻即可。
小貼示：
1. 如果希望白菜會變得軟些，可與其他材料一起放；
2. 食用時覺得得夠味，可加些生抽調味。
老少平安
材料:
鯪魚滑（絞碎魚肉）4兩
嫩豆腐1塊
鹽一茶匙
生抽半湯匙
生油一湯匙
芫茜碎少許
蔥花少許
雞蛋1個
1. 魚滑加醃料後，撻打至起膠。
2. 用手把豆腐壓擠成槳狀，連同 雞蛋加入 魚滑一起拌勻，然後舖平在碟內。
3. 飯滾後，將碟放入飯面蒸即成。
若用鑊來蒸，則在水滾後蒸10分鐘即可。
襯熱灑上芫茜碎、蔥花、淋上生抽和熟油更美味。
蒜頭豆豉蒸排骨
材料
排骨六兩
乾豆鼓1湯匙
蒜頭1湯匙
麻油少許
醃料
鹽½茶匙
糖½茶匙
胡椒粉少許
生粉1茶匙
生油 一茶匙
喜歡辣的可以加入紅辣椒½支。
做法
1. 排骨用水沖洗淨，瀝乾水份，加入醃料備用；
2. 乾豆豉、蒜頭(及辣椒)全刴碎成未狀，與排骨拌勻，放入雪櫃醃20分鐘以上；
3.把醃好的排骨平放於碟上，以大火蒸15分鐘或放電飯煲與米齊水煲至熟即成。
梅子蒸排骨
材料:
腩排(肉排) 六兩斬件
梅子 2粒
原豉醬（或磨豉醬） 1/2湯匙
蒜頭兩瓣切先
調味料：
生抽半茶匙
粟粉1茶匙
鹽半茶匙
糖 1茶匙
生油 一茶匙
胡椒粉 少許
做法:
1. 把排骨洗凈，瀝乾水份，放大碗中。梅子沖洗，用匙羹壓爛，去核，與原豉醬拌勻,加入調味料拌勻，然後與排骨拌勻，醃約30分鐘。
2. 放入燒滾水（開水）的鑊中，用中大火隔水蒸15分鐘，至排骨熟透即成。
或放入電飯煲與米齊水煲至飯熟即成
梅菜蒸肉餅
材料:
免治豬肉（豬肉碎） 六兩
甜梅菜 一兩
豬肉醃料:
生抽 一茶匙
糖 半茶匙
粟粉 1茶匙
胡椒粉 少許
生油一茶匙
水 2湯匙(後加)
蛋白 1湯匙
做法:
1. 梅菜用水浸片刻浸出沙粒，若梅菜太醎，用稀鹽水浸泡10分鐘。用水沖淨，揸乾水分，切幼粒備用。
2. 豬肉碎用醃料拌勻。逐少加加入水，順方向攪匀，讓豬肉容易吸收。靜置20分鐘後，拌入醃好的梅菜。
3. 置豬肉碎於淺碟中，稍撥平表面。用筷子平均插幾個孔,置入鑊中隔水用大火蒸約10至12分鐘，熄火，或放飯煲與米齊水蒸至飯熟,，讓豬肉餅留在鑊/飯煲中 5分鐘後，取出即成。
冬菜蒸牛肉蛋飯
材料:
免治牛肉（牛肉碎）六兩
冬菜 2茶匙
冬菇4隻可省畧
雞蛋 2隻
生抽（醬油，淋面用）酌量
醃料:
生抽 1湯匙
粟粉（玉米粉） 1湯匙
糖 ½ 茶匙
鹽 1/2茶匙
生油一湯匙
水 一湯匙。
胡椒粉 少許
做法:
1 冬菜用稀鹽水浸泡 10分鐘，沖洗乾淨。揸乾水分，剁碎備用。
2. 冬菇浸軟，去蒂切薄片
3. 牛肉加入冬菜和醃料,順一個方向搞至起膠， 然後把牛肉平鋪在碟上 ，把冬菇片均勻地鋪在牛肉上，用猛火蒸約12分鐘即熟 取出。
或可以用飯煲做煲仔牛肉飯，做法是待飯煲至滾起時，將牛肉舖在飯面上至飯煲熄制即可。煲飯的同時，準備 2隻雞蛋，當飯煲熄制後，把雞蛋打開放在蒸好的牛肉餅上，再焗至蛋半熟，淋下生抽，即成窩蛋牛肉飯了，趁熱享用。
冬菇臘腸蒸雞
材料：
雞全脾 2隻(可用雞半隻或雞翼一磅代替)
冬菇 2隻
臘腸 1條
薑 2片
葱粒 一條
雞醃料：
糖 半茶匙
鹽 半茶匙
生粉 半湯匙
胡椒粉 1/4茶匙
绍酒 半湯匙
生抽 一茶匙
生油 半湯匙
做法：
1. 冬菇浸至軟身後切絲、臘腸鈄切片、薑片切絲備用；
2. 雞全脾切件(雞中翼切一開二或雞切件)，用廚房紙抹掉水份，用醃料醃半小時；
3. 臨蒸前10分鐘，把冬菇絲、臘腸片、薑絲混入雞件中拌勻；
4. 以大火隔水蒸15分鐘，取出在面灑些蔥粒拌匀即成。或放電飯煲與米齊水蒸至飯熟，灑上蔥粒焗片刻即成。
肉碎蕃茄蛋飯
(三人份量）
材料：
番茄大1個細兩個
免治豬肉五兩
蛋2隻
豬肉醃料：
鹽3/4茶匙
生抽'1茶匙
生粉1茶匙
糖半茶匙
胡椒粉少許
生油一茶匙
做法:
1. 將醃料加入豬肉碎；
2. 番茄切開
3. 把米洗净，比正常加水少10%，加入番茄，按下煮飯掣；
4. 當飯滾起時 ， 將調好味的免治豬肉放在飯面上繼續煑至飯熟
5.也可熄制後，加入蛋槳伴勻，焗片刻即成。
Onion Beef Tenderloin
Material
150g beef tenderloin (4 ounces)
2 cloves of garlic (sliced)
½ onion (chopped)
Beef Marinade:
1 tsp sugar
1 tsp soy sauce
Pepper (can be ground black pepper) to taste
1 tsp. cooking oil
1 tsp cornstarch
Sauce: 1 teaspoon oyster sauce
Water - 2 tbsp Sugar - 1 tsp Cornstarch 1 tsp
Dark soy sauce - 1/2 tablespoon
practice:
1. Cut the beef tenderloin into 0.5 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 semicircles.
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-fry until fragrant, then add 1/3 teaspoon of salt and starch sauce and mix well. Return the beef to the wok and stir-fry until fully cooked.
Tips:
Cutting 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, or it will taste tough and old.
Vegetable and meat dumplings (14-15 pieces)
Material:
6 liang of Chinese cabbage
2 liang of minced pork (preferably half fat and half lean)
2-3 mushrooms
Dumpling wrapper ingredients:
150g all purpose flour
75-80ml cold water
1/8 teaspoon salt
Minced pork seasoning
1 tsp each of soy sauce, sugar, oil and cornstarch
Cabbage seasoning
1 tsp each of soy sauce, salt and sesame oil
Mushroom Seasoning
½ tsp soy sauce
1/4 teaspoon sugar
practice:
First make the dumpling wrapper dough: sift the flour, place it in a large plate, add water to the flour as you go, mix the flour well until it forms granules, then knead it with your hands until the surface is no longer sticky. Place on a large plate lightly dusted with oil, cover with plastic wrap, and let sit for at least 15 minutes. (You can buy 4 liang of ready-made Shanghai wonton wrappers from the noodle shop instead)
(Since different brands of flour absorb water to different degrees, we should not add 80 ml of water all at once. You can leave about 1 tablespoon of flour and add it gradually depending on the condition of the dough. It is OK if you can knead it into a non-sticky dough.)
Add seasonings to the minced pork, mix well in one direction, and pound it with your hands until it becomes sticky (in fact, pounding it a dozen times is enough after mixing well). You can add a little water to allow the pork to absorb moisture and become smooth. Set aside for 10-15 minutes.
Wash the cabbage, pick it up, chop it, squeeze out the water, add seasoning, and set aside.
Combine the mushrooms, pork and cabbage, stir in one direction until well combined and it is ready to use.
On a clean work surface, sprinkle some flour to prevent sticking. Roll the dough into long strips and divide into 15 (18 thin) equal parts. Roll each portion into a small ball, flatten it into a small pancake with your hands, and then roll it into a round pancake shape with a rolling pin. Wrap the filling and seal. (If you buy ready-made dumpling wrappers, you need to apply a little water along the edges to help them stick together. But if you make your own dumpling wrappers, you can skip this step.)
Cook dumplings and wontons: Bring a large pot of water to a boil over high heat, add the dumplings, and when the water boils again, add about a bowl of cold water, stirring the dumplings from time to time. Repeat this step 3 times.
When the water boils for the last time, cook for another minute and remove from the water.
Tips:
1. Processing mushrooms: Wash and remove the stems of mushrooms and soak until soft. The soaking time should be at least 2 hours, depending on the thickness, size and origin of the mushrooms. (Soaking in hot water will be faster, but the mushroom flavor will evaporate). After soaking, cut into pieces, marinate with seasonings and set aside. 2. Do not put too much water in each pot at once, because if there is not enough water, the wontons will collide with each other and break.
3. After cooking, you can add soup or seasoning and eat immediately. Or it can be eaten dry with balsamic vinegar.
Bean curd roll腐皮卷
50g leek, 80g silver sprouts, 40g carrots, 2-3 pieces of black fungus, 3 pieces of mushrooms
1 piece of bean curd skin
Seasoning: 1/2 tablespoon oyster sauce 1/2 teaspoon sugar 1/2 teaspoon wine 1/2 teaspoon fish sauce 1/2 tablespoon
Sealing powder: 1 teaspoon cornstarch + 2 tablespoons water
1. Wash the silver sprouts and filter out the water.
2. Soak the black fungus and mushrooms until soft and cut into strips. Cut the carrots into strips and the leeks into 2.5 cm long segments.
3. Prepare sealing paste and starch sauce.
4. Heat 1 tablespoon of oil, sauté minced garlic, add silver sprouts and chopped ingredients, stir well and add seasoning sauce. Dish out and divide into 8 equal portions for later use.
5. Wipe the bean curd skin dry, cut off the hard edges, and then cut into 8 pieces.
Put one portion of the filling on the bean curd skin, wrap it into a long strip, and stick the bean curd skin with sealing paste.
6. Fry the bean curd rolls over low heat until golden brown and serve hot.
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