簡易焗叉燒

想吃蜜汁义燒，食材不足下，試吓簡易版，在超市買件約1KG的Shoulder(其實可以買切開一片片一吋的梅頭肉shoulder來做方便啲) 加⑴李锦記义燒醬100gm, (無磅用肉眼分斷，我買果樽是397gm的，用1/4就可以) ⑵糖20gm，約2湯匙 ⑶生抽1湯匙 (4)塩1茶匙 醃半日或過夜 預熱爐200度 用筷子撥汁多餘醃料，汁盛起備用 將肉放在舖上錫紙的盆上，先焗15分鐘，然後翻轉 加上盛起的汁料，再焗15分鐘，剪開厚的部份檢查是否已熟，若不反轉再焗5分鐘即成。 汁料小心盛起，可燻义燒來吃

中式义燒包

包皮: 中筋粉250克 糖40克 鹽少許 酵母1茶匙 暖水100ml 油2茶匙 泡打粉1/2茶匙 奶30毫升 大火蒸10-15分鐘 义燒餡 义燒4兩(150克)切粒 油1湯匙 調味料: 麵粉1湯匙 生抽1/2湯匙 麻油1/2湯匙 蠔油1/2湯匙 糖1/4湯匙 水1/4杯 燒熱鑊。加油爆香义燒粒，加調味煮滾，放涼後入雪櫃備用

藍莓紐約芝士蛋糕

忌廉芝士: 250克 無糖乳酪: 1O0克 豆奶30克 蛋: 2隻 分蛋黄、蛋白 糖: 40克 藍莓一合 消化餅: 6塊 牛油溶液: 20克 低筋麵粉: 18克 粟粉一茶匙约3克 檸檬一個，半個取汁:1湯匙和刨皮碎，半個切薄片來裝飾 準備六吋焗盆一個 做法： 1.6吋蛋糕模墊牛油纸備用 2·消化餅放入密實袋壓碎，混合牛油溶液，放入蛋糕模壓平做餅底，放入雪櫃冷藏15分鐘備用。 3·忌廉芝士加入暖豆槳打至幼消，拌入乳酪到沒有顆粒，逐隻蛋加入，落檸檬汁，最後篩入麵粉拌勻， 4.蛋白加糖加至企身，分三次拌入蛋糊中，輕手拌匀後，倒入蛋糕模。 5·用錫紙包蛋糕模底部以防滲水，放入預熱焗爐150度焗60分鐘，室溫攤涼後放入雪櫃冷藏至少3小時。 6.一半藍莓加糖和檸汁做果醬，一半留裝飾 7·最後蛋糕面頭放上藍莓醬及藍莓和 檸檬薄片裝飾即成，也可以刨點檸檬皮增添香氣。 参考https://ufood.com.hk/recipe

氣炸煱脆皮燒肉

脆皮燒肉 材料: • 五花腩 約I公斤(2磅多) • 粗鹽 (冇就用幼鹽) 醃料: • 幼鹽 2茶匙 • 砂糖11/3茶匙 • 五香粉1/2茶匙

做法: 1.把幼鹽，砂糖和五香粉拌勻。備用。 2• 五花腩用水沖洗乾淨。豬皮向下，放入滾水中浸5分鐘，再四周滾淥一次。撈起瀝乾水份，用廚房紙吸乾水份。豬皮向上，用豬插在豬皮上插透(我在义)，若想更入味，可翻轉，用尖刀在肉面上刺數刀。目的是幫助吸收醃料。 3·把拌勻的醃料塗在底面和側面。（因醃料中有五香粉。所以豬皮不塗醃料，以免變黑。） 4• 用牛油紙(鋁箔紙)把豬肉的底部和側面包好，豬皮不用包，露出來。放入雪櫃中過夜抽乾豬皮的水份。 5• 按氣炸煱roast制，預熱焗爐至200C/400F. 6• 把五花腩拿出雪櫃，待回室溫。用廚房紙抹乾豬皮表面。灑少許粗鹽在豬皮上面調味。放入已預熱的炸煱，焗約 25分鐘（如果用普通焗爐，則焗約3O分鐘）。取出拿走豬皮面的鹽和包裹紙，放回再按roast制，焗多25分鐘(若焗爐溫度調高至220C/430F，焗25分鐘)或直至豬皮爆開起泡泡即成，放在煱中無火再焗半小時至內熟透，放涼切件即食。

氣炸煱焗燒肉

材料: • 五花腩約一公斤 绍酒I茶匙 醃料: • 幼鹽2茶匙 • 砂糖1.5茶匙 • 五香粉1/2茶匙 做法: • 把幼鹽，砂糖和五香粉拌勻。備用。 • 五花腩用水沖洗乾淨。放入滾水中拖水，豬皮向下漫5分鐘，再四周燙片刻。撈起瀝乾水份，用廚房紙吸乾水份。豬皮向上，用針/义在豬皮上插透，另豬皮爆發鬆脆 • 先把紹酒塗勻五花腩。待一會。把拌勻的醃料塗在肉面和側面。（註：因醃料中有五香粉。所以豬皮不塗醃料，以免變黑。） • 用鋁箔紙把豬肉的底部和側面包好，豬皮不用包，露出來。放入雪櫃中過夜。雪櫃能幫助抽乾豬皮的水份。 • 預熱氣炸煱至200C • 把五花腩拿出雪櫃，待回室溫。灑少許粗鹽在豬皮上面調味。放入已預熱的焗爐，焗約25分鐘。取出移走錫纸和豬皮表面的鹽，再放入氣炸煱2O0C，焗約25分鐘，或直至豬皮爆開起泡泡即成，

芝士條麵包

從加拿大带回來的彩虹芝士，放了很久也沒有用，今日拿來做麵包，消咗它，家裡沒有鮮奶，只有濃豆桀，就做了盤芝士及芝麻包 材料 高筋麵粉250克 糖10克 酵母1茶匙 盐半茶匙 水75克 蛋半隻加豆桨100克 牛油果油20g

雞仔餅薄脆

材料： 南乳：20g 南乳汁：1湯匙 蛋：1粒(A蛋) 食油：80毫升 麥芽糖：1湯匙 冬瓜糖：100克(打碎) 蒜茸：1湯匙 鹽：1/2茶匙 胡椒粉：1/2茶匙 五香粉：1/2茶匙 白芝麻：100g 糖粉：60克 發粉：1茶匙 麵粉：300克 Crispy Chicken Biscuits/Cookies Ingredients Group A: ▢310 gr all-purpose flour ▢1 tsp baking powder Group B: ▢100 gr candied winter melon candied pineapple can be used too ▢1 Tbsp minced garlic ▢20 gr fermented red bean curd ▢2 Tbsp fermented red bean curd sauce Group C: ▢100 gr cooking oil ▢50 gr egg ▢1 Tbsp honey ▢90 gr granulated sugar ▢½ tsp salt ▢½ tsp five-spice powder ▢½ tsp ground white pepper ▢30 gr black sesame seeds ▢30 gr white sesame seeds 1. Put candied winter melon, garlic, red fermented bean curd and its sauce in a food processor and process into puree 2. In a large mixing bowl, add egg, oil, honey, sugar, salt, five-spice powder, white pepper, black and white sesame seeds, and the puree mixture. Whisk to combine everything 3. Sift in the dry ingredients (group A) and use a spatula to mix into a slighty sticky dough. Cover and let it rest for 30 minutes. The dough will be easier to work with 4. Preheat oven to 320 F (160 C) for a conventional oven. Lower the temperature by 20 degrees if using a convection oven. Position the oven racks, 3rd from the top and 3rd from the bottom. Line two baking sheets with parchment paper. After resting the dough won’t be as sticky anymore. Pinch off about 10 grams of dough and roll into a ball and place on a baking sheet, about 1 1/2 inch apart. 5. Cover the dough ball with a cling wrap and then use the flat bottom of a cup or measuring cup and press on the dough to flatten until almost paper-thin. The cling wrap prevent the dough from sticking to the tool you use to flatten 6. Place the baking trays on the oven racks you have positioned earlier. Bake for 18-20 minutes. Rotate the trays, front to back, top to bottom, halfway through baking so they bake evenly. Let them cool down on the rack for 2-3 minutes and then transfer to a cooling rack to cool down completely. They should harden and really crispy once they cool down completely. If your kai zai peng are not crispy after they have cooled down completely, it means you may not roll the dough thin enough and they need longer baking time to make them crispy

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

'

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!