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!