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Showing posts from August, 2014

香蔥烤全雞

材料:
全雞1隻 洋蔥120公克 紅蔥50公克
調味料:
A.醬油1大匙 細砂糖1大匙 B.沙薑粉1/2茶匙 鹽1/2茶匙 沙拉油2大匙
作法:
 1.將調味料A抹遍雞的全身,醃漬20分鐘備用。  2.將洋蔥、紅蔥頭切片後,加入蔥及調味料B一起拌勻。  3.將作法2的材料放入微波爐中,按<微波>鍵,選擇強微波(1000 W),微波3分鐘至軟後取出。  4.將作法3的材料塞入作法1的雞腹中,再放至耐熱盤上。檢查水箱水位。  5.微波爐調整﹝自動食譜10﹞按鍵至﹝烤雞﹞功能,重量設定為1.2公斤,放入作法4的全雞,按下<開始>即可。

Scallions grilled whole chicken

Materials: 
1 whole chicken  Onion 120 grams  Red onion 50 grams 
Seasoning: 
A. 1 tablespoon soy sauce  1 tbsp caster sugar  B. sand ginger ½ teaspoon  ½ teaspoon salt  2 tablespoons vegetable oil 
Practice: 
  1 will wipe over the chicken seasoning A systemic, pickled 20 minutes spare.    2 onions, sliced ​​red onion after, add onions and seasonings B mix well together.    3 The material practice 2 microwave oven, press <microwave> key to select strong microwave (1000W), microwave 3 minutes after removing until soft.    4. material practice 3 1 stuffed chicken belly practices, add to the heat plate. Check the water level in the tank.    5 microwave recipes automatically adjust ﹝ 10 ﹞ ﹞ function keys to ﹝ chicken, weight is set to 1.2 kg, 4 whole chicken into practice, press <Start> can.

Plum steamed chicken

Materials: 
Chicken 3  Onion ½ stars  Carrot-fifth of  Shallots 1 
Marinade: 
10 plum wine  1 tbsp caster sugar  Soy sauce 1 tsp  1 tsp sesame oil  Pinch of salt  White pepper 
Practice: 
  1 Wash the chicken and cut into large lumps, then add the boiling water, boil water burns spare.    2 onion cut into filaments; carrot slices; shallots cut back.    3 will practice a boil hot good mix of chicken into the marinade and marinate for about 30 minutes to spare.    4 and then practice along with three marinated chicken marinade together into the electric kettle to boil for about 20 minutes.

Garlic chicken

Materials: 
250 grams of chicken  Garlic 6  Scallion 1  5 grams of basil 
Seasoning: 
30 grams of soy cream  Caster sugar 5 grams  Chicken powder 5 grams  20 grams of rice wine  Pepper  Sesame oil 5㏄ 
Practice: 
  1 Wash the diced chicken, add onion, garlic and all seasonings and mix well.    2 Press <bake / grill> key twice, the temperature setting 250 ℃, time of 20 minutes, after the warm-up is completed, the practice of one of the chicken into the microwave oven, press <Start> can.    3 on the table, will practice two cooked diced chicken mix a little basil can be.

Spicy grilled chicken

Materials: 
Chicken 2  Roasted sauce: 1.5 tablespoons oyster sauce  Buffalo spicy barbeque sauce 5 tablespoons  Buffalo flavor broth 60㏄  Paprika ½ teaspoon fine 
Marinade: 
1 tablespoon minced garlic  2 tablespoons cooking wine  Buffalo spicy barbeque sauce 2 tablespoons 
Practice: 
  1 Wash chicken and drain water, with a knife in the thick of the longitudinal cut back.    2 the marinade into a large bowl and mix thoroughly, add the chicken and mix well and marinate for practice one night stand.    3 Place the roast sauce all the material into a bowl and mix thoroughly roasted sauce aside.    4. practice 2 chicken thighs into the grill, roast evenly with practice three sauce, barbecue 5 minutes on each side, then repeat wiping sauce and bake for about 8 minutes to turn.

沙茶孜然烤牛肉

材料:
無骨牛小排200公克 洋菇3朵 紅甜椒3片 黃甜椒3片 烤醬:牛頭牌燒烤醬3大匙 孜然粉1大匙 米酒1大匙
作法:
 1.牛肉洗淨切成四方塊,洋菇洗淨去蒂,紅甜椒、黃甜椒洗淨去蒂及籽後切方片備用。  2.將作法1材料間隔串成串備用。  3.將所有烤醬材料放入碗中調勻成烤醬備用。  4.將作法2肉串放入烤架上,四面均勻抹上作法3烤醬,再重複抹醬並翻烤約2分鐘即可。

Brisk cumin roast beef

Materials: 
Boneless beef short ribs 200 grams  Mushroom 3  Red bell pepper 3  Yellow bell pepper 3  Roasted Sauce: 3 tablespoons barbecue sauce Buffalo  1 tablespoon cumin powder  1 tablespoon rice wine 
Practice: 
  1 beef, cut into four squares, mushrooms washed stalks, red bell pepper, yellow bell pepper Wash the stalks and seeds cut square pieces after backup.    2 will practice a material interval string clusters spare.    3 Place the roast sauce all the material into a bowl and mix thoroughly roasted sauce aside.    4. practice two skewers into the grill, roast on all sides evenly with practice three sauce, then repeat wiping sauce and bake for about 2 minutes to turn.

Steamed tofu inlay

Materials: 
150 grams of ground pork  Boxed tofu 1  Chopped green onion 20 grams  Ginger 10 grams  A little cornstarch 
Seasoning: 
A. 4 teaspoon salt  Quarter teaspoon MSG  Quarter teaspoon caster sugar  B. 1 tablespoon cornstarch  1 tablespoon sesame oil 
Practice: 
  1 Take a steel bowl placed ground pork, add chopped green onion, ginger and seasonings A stir.    2 continued adding cornstarch and sesame oil, mix well into the stuffing, cold standby.    3 Remove the boxed tofu, cut into 1 cm thick long box 5, tiled on a plate, sprinkle the surface of a thin layer of cornstarch.    4. practice two fillings on the practice of sharing tofu 3, uniform wipe a hill shape.    5 4 tofu practice into the microwave oven, check the tank water level. Option <microwave> Press <steam microwave> key once, time setting 4 minutes, press <Start> can.

Kimchi Steamed Fish

Materials: 
Fish 2  Korean kimchi 120 grams  Ginger 5 grams  Minced garlic 10 grams 
Seasoning: 
1 tsp oyster sauce  1 teaspoon soy sauce  ½ tsp caster sugar  1 teaspoon rice wine  1 tablespoon sesame oil 
Practice: 
  1 fish kill after a good wash, the fish on both sides of each draw a knife, draw deep cut to the bone, but not at, placed on the disk backup.    2 chopped pickles, and even soup with ginger, garlic and seasonings and mix well together after all, pour onto the practice a fish in a microwave oven. Check the water level in the tank.    The microwave oven according to <Steam Microwave> key once, time is set 5 minutes, press <Start> can.

甜椒烤魚片

材料:
鯛魚肉200公克 紅甜椒30公克 青椒30公克 洋蔥20公克 蒜仁15公克
調味料:
鹽1/6茶匙 雞精粉1/6茶匙 細砂糖1/8茶匙 黑胡椒粉1/4茶匙 米酒1茶匙
作法:
 1.將鯛魚肉切成厚約1公分的魚片,青椒、紅甜椒及洋蔥切小塊,蒜仁切片,備用。  2.將所有調味料與作法1的材料一起拌勻後,排放至燒烤盤上,放入微波爐中。  3.微波爐調整﹝自動烹調食譜14﹞按鍵至﹝烤肉串﹞功能,重量設定為300公克後,按下<開始>即可。

Grilled peppers

Materials: 
Cichlid fish 200 grams  Red bell pepper 30 grams  Green pepper 30 grams  Onions 20 grams  Ren 15 grams of garlic 
Seasoning: 
Sixth teaspoon salt  Sixth teaspoon chicken powder  Eighth teaspoon caster sugar  4 teaspoon black pepper  1 teaspoon rice wine 
Practice: 
  1 The snapper fish fillets cut into 1 cm thick, green pepper, red bell pepper and onion cut into small pieces, sliced ​​garlic benevolence, spare.    2. all seasonings and mix together 1 practice materials, emissions to the barbecue plate, a microwave oven.    The microwave oven cooking recipes automatically adjust ﹝ 14 ﹞ ﹞ button to ﹝ kebab function, weight was set at 300 grams, press <Start> can.

Curry brisk barbecue

Materials: 
150 grams of pork  6 lettuce leaves  Roasted sauce: 5 tablespoons barbecue sauce Buffalo  2 tablespoons curry powder  1 tsp caster sugar  1 tablespoon oyster sauce  Buffalo flavor broth 50㏄ 
Practice: 
  1 roasted sauce all ingredients into a bowl and mix thoroughly into roast sauce aside.    2 Wash the pork slices to practice a roasted sauce 3 tablespoons marinate 15 minutes spare.    3 will be put into practice two pork on the grill, practice a roast evenly with sauce, then repeat the wiping sauce and bake for about 2 minutes turn.    4. consumption of water to wash and drain lettuce leaf wrap can be.

XO醬炒魷魚

材料:
魷魚肉200公克 薑20公克 黃甜椒40公克 青椒40公克
調味料:
XO醬2大匙 鹽1/8茶匙 細砂糖1茶匙 米酒1茶匙 太白粉1/2茶匙 香油1茶匙
作法:
 1.魷魚肉洗淨切花,蔥切小段,青椒及黃甜椒切小塊,薑切末,備用。  2.將作法1的所有材料及所有調味料拌勻後裝盤,放入微波爐中。檢查水箱水位。  3.微波爐按<蒸氣微波>鍵一次,時間設定4分鐘,按下<開始>,待烹調完畢後取出拌勻即可。

XO sauce fired

Materials: 
200 grams of squid meat  Ginger 20 grams  Yellow bell pepper 40 grams  Green pepper 40 grams 
Seasoning: 
XO sauce 2 tablespoons  Eighth teaspoon salt  1 tsp caster sugar  1 teaspoon rice wine  ½ teaspoon cornstarch  1 teaspoon sesame oil 
Practice: 
  1 Wash the cut squid meat, onions cut into small pieces, green peppers and yellow peppers cut into small pieces, ginger mince and set aside.    2 Place all ingredients in practice one and all seasonings and mix well after transfer to a plate, a microwave oven. Check the water level in the tank.    The microwave oven according to <Steam Microwave> key once, time setting 4 minutes, press <Start> until after cooking is complete remove the mix.

雪菜黃魚

材料:
黃魚200公克 雪菜30公克 紅椒5公克
調味料:
鹽1/2茶匙 米酒1大匙
作法:
 1.雪菜洗淨切碎,紅椒切末,備用。  2.黃魚洗淨,擺入容器中,撒上作法1的材料和所有調味料。  3.注意水箱水位,將微波爐調整﹝自動食譜8﹞按鍵至﹝蒸魚功能﹞,重量設定為200公克後,按下<開始>即可。

Pickled yellow croaker

Materials: 
Yellow croaker 200 grams  Pickled 30 grams  Red pepper 5 grams 
Seasoning: 
½ teaspoon salt  1 tablespoon rice wine 
Practice: 
  1 Wash chopped pickled vegetables, red pepper mince and set aside.    2 yellow croaker washed, put into a container, sprinkle a practice materials and all seasonings.    3 Note that the tank water level, the oven automatically adjust the recipe 8 ﹞ ﹝ button to ﹝ steamed fish function ﹞, weight set to 200 grams, press <Start> can.

麻油雞

材料:
雞腿3支 老薑5公克 米酒2瓶
調味料:
黑麻油100㏄ 細砂糖1大匙 水600㏄
作法:
 1.將雞腿切塊,放入滾水中略為汆燙一下後,洗淨備用。  2.老薑洗淨切片備用。  3.用大火將鍋子烘乾,黑麻油入鍋後轉小火,放入作法2的老薑片以小火爆香。  4.再加入作法1汆燙過的雞塊,快炒至七~八分熟,倒入米酒和其餘調味料,蓋鍋蓋以中火燜煮約20分鐘即可。

Sesame chicken

Materials: 
Chicken 3  Ginger 5 grams  2 bottles of rice wine 
Seasoning: 
Black sesame 100㏄  1 tbsp caster sugar  Water 600㏄ 
Practice: 
  1 the chicken into cubes, boil in boiling water blanched slightly after wash stand.    2 ginger slices aside.    3 with the fire drying the pot, black sesame oil wok, turn a small fire into practice the old ginger 2 small hot fragrant.    4. practice a boil then add burns chicken, stir-fry cooked seven - eight, pour wine and the rest of seasonings, cover the lid and simmer over medium heat for about 20 minutes.

沙茶蔥燒蝦

材料:
草蝦300公克 蔥1支 薑5公克
調味料:
沙茶醬1大匙 細砂糖少許 米酒1大匙 醬油1茶匙 胡椒粉少許
作法:
 1.蔥切段,薑切片,備用。  2.草蝦洗淨背切開,加入作法1的蔥段、薑片和所有調味料拌勻。  3.將作法2的草蝦放入微波爐中,按<微波燒烤>鍵,火力選擇3,時間設定4分鐘,按下<開始>即可。

Braised Shrimp Satay

Materials: 
Grass shrimp 300 grams  Onion 1  Ginger 5 grams 
Seasoning: 
Barbeque sauce 1 tbsp  A little sugar  1 tablespoon rice wine  1 teaspoon soy sauce  Pepper 
Practice: 
  1 onion cut into sections, ginger slices and set aside.    2 Wash back cut grass shrimp, add onion, ginger and all seasonings practice a mix of materials.    3 will practice two of grass shrimp into the microwave oven, press <microwave grill> key firepower select three, four minutes time setting, press <Start> can.

蛤蜊蟹肉青花

材料:
蛤蜊50公克 蟹腿肉30公克 青花菜30公克 薑片5公克 紅蔥酥5公克
調味料:
鹽1茶匙 雞粉1/2茶匙 細砂糖1茶匙 米酒15㏄ 胡椒粉少許 沙拉油15㏄
作法:
 1.將蛤蜊、蟹腿肉洗淨,青花菜切小朵,備用。  2.將作法1的蛤蜊、蟹腿肉和剩餘其他材料混合,加入所有調味料拌勻。  3.將作法2的材料放入微波爐中,按<蒸氣烹調>鍵,時間設定15分鐘,按下<開始>即可。

Crab clams

Materials: 
Clams 50 grams  Crab leg meat 30 grams  30 grams of broccoli  Ginger 5 grams  Red onion crisp 5 grams 
Seasoning: 
1 teaspoon salt  Chicken powder ½ teaspoon  1 tsp caster sugar  Wine 15㏄  Pepper  Salad 15㏄ 
Practice: 
  1 The clams, crab leg meat washed, broccoli cut into small pieces and set aside.    2 The clams, crab leg and the remaining practice a mixture of other materials, add all seasonings and mix well.    3 The material practice 2 microwave oven, press <steam cooking> key, the time set 15 minutes, press <Start> can.

芙蓉螃蟹

材料:
螃蟹150公克 金針菇10公克 魚板2片 雞蛋2個
調味料:
A.鹽1茶匙 細砂糖少許 水200㏄ B.鹽少許 米酒15㏄ 雞粉少許
作法:
 1.螃蟹洗淨去背殼去鰓切小塊,蟹腳拍散,魚板切絲,備用。  2.雞蛋打散,加入調味料A拌勻,用濾網過濾蛋筋,在容器上覆蓋保鮮膜後放入微波爐中,選擇<茶碗蒸功能>,蒸熟後取出。  3.檢查水箱水位。將微波爐調整﹝自動食譜15﹞按鍵至﹝茶碗蒸功能﹞,設定3份後,按下<開始>,蒸熟後取出即可。  4.將作法1的所有材料和金針菇放在作法2的蒸蛋上,加入調味料B調味後放入微波爐中,按<蒸氣微波>鍵一次,時間設定8分鐘,按下<開始>即可。

Hibiscus crab

Materials: 
Crabs 150 grams  Mushroom 10 grams  Fish plate 2  Eggs 2 
Seasoning: 
A. 1 teaspoon salt  A little sugar  Water 200㏄  B. pinch of salt  Wine 15㏄  Little chicken powder 
Practice: 
  1 Wash the back shell crabs to the gills cut into small pieces, crab legs shot scattered, fish plate strips, set aside.    2 Beat eggs, add seasoning A mix well, then strain the egg ribs, cover with plastic wrap after the container into the microwave oven, select <teacup steam function>, steamed out.    3 Check the water level in the tank. After the microwave oven recipe automatically adjust ﹝ 15 ﹞ ﹝ teacup steam function keys to ﹞, set three copies, press <Start>, steamed out of the box.    4 All materials and mushroom practice one's practice on Egg 2, after adding seasonings B flavored microwave oven, press <steam microwave> key once, time setting 8 minutes, press <Start> to .

宮保雞丁

材料:
雞胸肉2片 青蔥2支 辣椒1條 蒜頭5粒
調味料:
乾辣椒5條 熟花生20公克 鹽少許 白胡椒粉少許 黑醋1小匙
醃料:
醬油1大匙 白胡椒粉少許 太白粉少許
作法:
 1.雞胸肉切大塊狀,再放入混勻的醃料中醃漬30分鐘備用。  2.再將辣椒、蒜頭切片;青葱切段備用。  3.加熱油鍋溫度約190℃,再放入作法1醃好的雞塊油炸上色撈起備用。  4.起一個炒鍋加入1大匙沙拉油,加入作法2的所有材料爆香,再加入調味料所有材料以中火翻炒均勻即可。

Kung Pao Chicken

Materials: 
Chicken breast 2  Shallots 2  Pepper 1  Garlic 5 
Seasoning: 
Dried chilli 5  Cooked peanuts 20 grams  Pinch of salt  White pepper  Balsamic vinegar 1 tsp 
Marinade: 
1 tablespoon soy sauce  White pepper  A little cornstarch 
Practice: 
  1 chicken breast cut into large lumps, then add the marinade and mix pickled 30 minutes spare.    2 then pepper, garlic slices; shallots cut back.    3 heating oil with a temperature of about 190 ℃, and then into practice a marinated chicken fried color ready to use.    4 from a frying pan add 1 tablespoon vegetable oil, add all ingredients until fragrant two of practice, then add seasonings to the fire stir all ingredients evenly.

鹽酥炸雞塊

材料:
雞胸肉300公克 新鮮九層塔3支 炸粉:地瓜粉30公克
調味料:
鹽少許 黑胡椒粒少許
醃料:
蒜末3粒 辣椒片1/2條 細砂糖1小匙 醬油1大匙
作法:
 1.將雞胸肉切成小塊狀,再加入醃料所有材料拌勻,醃漬15分鐘備用。  2.將作法1醃好的雞胸肉塊沾地瓜粉備用。  3.再將作法2沾粉的雞塊放入油溫約190℃的油鍋中,炸成金黃撈起備用。  4.最後將新鮮的九層葉炸成翠綠色裝飾,將作法3的炸雞塊撒上調味料即可。

Salt fried chicken

Materials: 
300 grams of chicken breast  Fresh basil 3  Fried flour: sweet potato flour 30 grams 
Seasoning: 
Pinch of salt  A little black pepper 
Marinade: 
Minced garlic 3  ½ of pepper flakes  1 tsp caster sugar  1 tablespoon soy sauce 
Practice: 
  1 chicken breast cut into small pieces, then add the marinade and mix all ingredients, pickled 15 minutes spare.    2 will practice a marinated chicken breast dampened sweet potato flour spare.    3 chicken breaded and then put into practice two oil pan to about 190 ℃, the deep fry golden ready to use.    4. last nine fresh decorative emerald green leaves into pieces, the practice Sprinkle chicken nuggets 3 seasonings can be.

糖醋雞丁

材料:
雞胸肉2片 洋蔥1/2顆 青蔥2支 蒜頭2粒 炸粉:地瓜粉50公克
調味料:
白醋1大匙 蕃茄醬2大匙 米酒3大匙 細砂糖1大匙 香油1小匙
醃料:
醬油膏3大匙 太白粉少許 五香粉少許
作法:
 1.雞胸肉切成塊狀,放入混勻的醃料中醃漬30分鐘後,沾上地瓜粉備用。  2.將洋蔥切絲;青蔥切段;蒜頭拍扁備用。  3.加熱油鍋溫度約190℃,再放入作法1沾粉的雞塊油炸上色撈起備用。  4.起一個炒鍋加入1大匙沙拉油,加入作法2的所有材料爆香,再放入作法3的炸雞塊和調味料所有材料,以中火翻炒煮軟即可。

Sweet and Sour Chicken

Materials: 
Chicken breast 2  Onion ½ stars  Shallots 2  Garlic 2  Fried flour: sweet potato flour 50 grams 
Seasoning: 
1 tablespoon white vinegar  2 tablespoons tomato sauce  3 tablespoons rice wine  1 tbsp caster sugar  1 tsp sesame oil 
Marinade: 
Cream 3 tablespoons soy sauce  A little cornstarch  A little allspice 
Practice: 
  1 chicken breast cut into pieces, and mix into the marinade and pickled 30 minutes later, stained with sweet potato flour spare.    2 onion strips; shallots and cut into sections; garlic shoot flat spare.    3 heating oil with a temperature of about 190 ℃, and then into practice a deep-fried breaded chicken nuggets color ready to use.    4 from a frying pan add 1 tablespoon vegetable oil, add all ingredients until fragrant two of practice, then add chicken nuggets and seasonings practice all materials 3, stir and cook over medium heat to soft.

Fried tomatoes Chicken

Materials: 
Chicken 150 grams  Tiandou 10  Red bell pepper third of stars  Yellow bell pepper third of stars  1 large tomato  Garlic 2 
Seasoning: 
2 tablespoons tomato sauce  Cream 2 tablespoons soy sauce  1 tsp caster sugar  Pinch of salt  White pepper 
Marinade: 
Soy sauce 1 tsp  1 tsp cornstarch 
Practice: 
  1 Wash the chicken, then add all the marinade pickled 20 minutes spare.    2 Tiandou miter; red bell pepper, yellow bell pepper slices; large tomatoes cut into pieces; garlic slices aside.    3 from a frying pan, add 1 tablespoon salad oil, then lay down in order to practice a marinated chicken in hot incense.    4 continued the practice of all materials added two with all seasonings, stir together until fragrant evenly.

Smoked Chicken

Materials: 
Chicken breast 1  1 large tomato  One-third of small cucumber  Smoked Material: 1 tablespoon brown sugar  3 tablespoons of tea 
Marinade: 
Soy sauce 1 tsp  Garlic 2  1 tsp caster sugar  1 tsp sesame oil 
Practice: 
  1 chicken breast wash, mix marinade together again and pickled 30 minutes spare.    2 large tomatoes cut into pieces; cucumber and cut into small pieces aside.    3 Take a frying pan, put an aluminum foil covered the bottom of all the smoke material, and then practice a marinated chicken breast on the steam tray above.    4 Cover the pot lid will practice three to simmer until smoke, smoked chicken breast in the process upside down for about five minutes once smoked until the surface color.    5 Finally, the practice of four slices of smoked chicken dish, and then with practice cucumber slices 2 large tomatoes block can be.

香辣雞蝦球

材料:
雞肉100公克 草蝦300公克 蒜頭10公克 乾辣椒5公克 花椒5公克
調味料:
鹽1/2茶匙 雞粉1/2茶匙 細砂糖1茶匙 米酒30㏄ 太白粉20公克 香油少許 胡椒粉少許
作法:
 1.雞肉洗淨剁成粒狀,草蝦洗淨去蝦泥,備用。  2.將作法1的雞肉和草蝦加入其餘材料,再和所有調味料混合均勻。  3.將作法2的雞肉與草蝦,放入微波爐中,按<微波燒烤>鍵,烘烤11分鐘即可。

Spicy chicken shrimp

Materials: 
100 grams of chicken  Grass shrimp 300 grams  Garlic 10 grams  5 grams of dried chili  Pepper 5 grams 
Seasoning: 
½ teaspoon salt  Chicken powder ½ teaspoon  1 tsp caster sugar  Wine 30㏄  Cornstarch 20 grams  A little sesame oil  Pepper 
Practice: 
  1 Wash chicken chop granular, grass shrimp to wash mud shrimp and set aside.    2 The practice of a chicken and shrimp join the rest of the material, and then get all the seasoning mix evenly.    3 chicken and shrimp practice 2, into the microwave oven, press <microwave grill> key, you can bake 11 minutes.

蔬菜米蛋餅

材料:
白飯80公克 雞蛋5顆 魷魚30公克 火腿20公克 高麗菜30公克 胡蘿蔔10公克 蔥花30公克
調味料:
鹽1/8茶匙 白胡椒粉1/8茶匙
作法:
 1.將白飯放入大碗中,灑上約20㏄的水,用大湯匙或用手將有結塊的白飯抓散,備用。  2.熱鍋,加入約2大匙沙拉油,輕輕搖動鍋子使表面都覆蓋上薄薄一層沙拉油,轉中火放入所有材料(蛋液除外),用鍋鏟將飯翻炒至飯粒完全散開,續加入所有調味料,持續以中火翻炒均勻後取出盛入大碗中,再加入蛋液拌勻,備用。  3.加熱平底鍋,倒入約1大匙沙拉油,放入作法2以小火煎,並用鍋鏟略壓扁,煎約2分鐘後翻面,續煎約2分鐘,煎至兩面呈金黃色後起鍋,切塊、盛盤即可。

Vegetable rice pancake

Materials: 
Rice 80 grams  Eggs 5  Squid 30 grams  Ham 20 grams  30 grams of cabbage  Carrots 10 grams  Chopped green onion 30 grams 
Seasoning: 
Eighth teaspoon salt  Eighth teaspoon white pepper 
Practice: 
  1 the rice into a large bowl and sprinkle with about 20㏄ water, with a large spoon or by hand will grab loose agglomeration of rice and set aside.    2 wok, add about 2 tablespoons salad oil, and gently shake the pan so that the surface is covered with a thin layer of vegetable oil, turn the fire put all materials (except egg), rice with a spatula to stir fry until cooked rice fully spread, continued adding all the seasonings, continuing to stir evenly removed after the fire poured into a large bowl, then add the egg mixture and mix well and set aside.    3 heated pan, pour about 1 tablespoon vegetable oil, into practice two small gently and slightly flatten with a spatula and fry for about 2 minutes after turning it over, continued fry for about 2 minutes, fry two appear befo…

虱目魚湯

材料:
虱目魚半尾 豆腐1塊 薑絲20公克
調味料:
鹽1/2茶匙 米酒1茶匙 水500㏄
作法:
 1.虱目魚洗淨切小塊,豆腐切小塊,備用  2.將作法1的材料與薑絲及所有調味料,一起放入湯碗中。  3.將作法2的湯碗放入微波爐,按<微波>鍵,火力設定1000W,時間設定4分鐘,按下<開始>即可。

Milkfish soup

Materials: 
Milkfish half tail  Tofu 1  Ginger 20 grams 
Seasoning: 
½ teaspoon salt  1 teaspoon rice wine  Water 500㏄ 
Practice: 
  1 milkfish Wash and cut into small pieces, tofu cut into small pieces and set aside    2 The practice material with ginger and all seasonings 1, put the soup together.    3 Place the soup into practice two of the oven, press <microwave> keys, fire setting 1000W, time setting 4 minutes, press <Start> can.

Rose mushroom chicken

Materials: 
Chicken breast 2  Mushroom 10  Garlic 2  Pepper-third of  Shallots 1 
Seasoning: 
Chicken powder 1 tsp  Pinch of salt  White pepper  1 tsp sesame oil 
Practice: 
  1 Wash chicken breast, cut into thin flakes spare.    2 mushrooms cut into pieces like; garlic, pepper, shallots and cut into pieces like spare.    3 from a frying pan, add 1 tablespoon vegetable oil, then add all the materials and practice two seasonings, stir over medium heat evenly spare.    4. practice a chopped chicken pieces rolled into a circle shape, and then fill in the middle of the practice of three fried mushrooms material.    5 continued to practice four rolled chicken in the steamer and steam for 15 minutes.

沙茶烤蛋

材料:
白煮蛋4個 烤醬:蠔油1茶匙 沙茶醬2大匙 原味高湯60㏄
作法:
 1.將所有烤醬材料放入碗中調勻成烤醬備用。  2.將白煮蛋放入烤架上,均勻抹上作法1烤醬,再重複抹醬續烤至表面略呈金黃色即可。

Brisk roasted egg

Materials: 
Boiled 4  Roasted sauce: oyster sauce 1 teaspoon  Barbeque sauce 2 tablespoons  Original broth 60㏄ 
Practice: 
  1 roasted sauce all ingredients into a bowl and mix thoroughly into roast sauce aside.    2 boiled placed on the grill, roast evenly with the practice of a sauce, then repeat the wiping sauce continued Kaozhi surface slightly golden brown.

Milk three wire soup

Materials: 
Bamboo shoots 80 grams  Carrots 20 grams  Pork 50 grams  Milk 700㏄ 
Seasoning: 
1 teaspoon salt  Chicken powder ½ spoon  ½ teaspoon white pepper  Water 2 tablespoons cornstarch  ½ spoonful of sesame oil 
Practice: 
  1 bamboo shoots, carrots, pork boil hot wok together for about 20 seconds, remove and washed in cold water and set aside.    2 Take milk and salt, chicken powder and white pepper pot bring to boil, then add the material practice 1.    After 3 to be the practice of two boil, turn a small fire, Drizzle cornstarch in water, slowly stir until evenly off the fire, the pot drops sesame oil.    Zero failure Piebu large public    When the fire should not thicken too much, the soup is not big roll, otherwise Qianfen easy to agglomerate, hook finished gravy never want big roll, soup will not cloudy.

Emperor beans steamed chest

Materials: 
Lima bean 100 grams  Chicken breast 1  Mushroom 3  Baby corn 5  Ginger 3 grams  Shallots 1 
Marinade: 
Pinch of salt  White pepper  1 tsp sesame oil  1 tablespoon soy sauce 
Practice: 
  1 chicken breast cut into thick slices, then add together all the marinade and pickled 30 minutes spare.    Wash beans emperor;; 2 fresh mushrooms baby corn cut miter; shallots and cut into sections; ginger cut into slices aside.    3 Take a container, add the marinated chicken breast practice a piece, then add all ingredients and mix approach 2.    4 The practice of covering the container 3 on plastic wrap, placed in the electric rice cooker steam for about 20 minutes.

Smell of chicken

Materials: 
Chicken breast 1  Sprouts 50 grams  Green silk one  Korea Caisi 50 grams  Smell right amount of sauce 
Practice: 
  After 1 Wash the chicken breast into boiling water for 5 minutes, turn off the heat and simmer 20 minutes, then put in the refrigerator for 30 minutes, cut into strips and set aside.    2 Wash the bean sprouts in boiling water, boil water burns drained water reserve.    3 Take a disc into Korea Caisi, then add all ingredients and green silk practice 1,2.    4 Finally, even the smell sauce topped with a good tune can be.

豆漿滑蛋蝦仁

材料:
雞蛋4顆 蝦仁80公克 蔥花15公克 豆漿80㏄
調味料:
鹽1/4茶匙 米酒1茶匙 太白粉1茶匙
作法:
 1.蝦仁入鍋汆燙,在水滾後5秒即撈出沖涼瀝乾;太白粉與豆漿調勻,備用。  2.碗中打入雞蛋,加鹽、米酒打勻,接著加入作法1的蝦仁、豆漿及蔥花拌勻。  3.熱一炒鍋,加入2大匙沙拉油,將作法2的材料再拌勻一次後,倒入鍋中,以中火翻炒至蛋凝固即可盛盤。

Milk Huadan shrimp

Materials: 
4 eggs  Shrimp 80 grams  Chopped green onion 15 grams  Milk 80㏄ 
Seasoning: 
A quarter teaspoon of salt  1 teaspoon rice wine  1 teaspoon cornstarch 
Practice: 
  1 shrimp boil hot wok, in that five seconds after the water boils, remove the shower drain; cornstarch and milk and mix thoroughly and set aside.    2 bowl into the egg, salt, rice wine Beat, then add shrimp, soy milk and green onion and mix approach 1.    3 Heat a wok, add 2 tablespoons salad oil, the material practice two mix once again, pour the pan to medium heat and stir fry dish to eggs can be solidified.

Roselle chicken breast

Materials: 
Chicken breast 1  Pears ½ stars  Roselle 30 grams of pickled  Ginger 3 grams 
Seasoning: 
1 tsp sesame oil  1 tsp caster sugar  Pinch of salt  White pepper 
Marinade: 
1 tablespoon soy sauce  1 tsp cornstarch 
Practice: 
  1 chicken breast cut into blocks and then washed, placed in a mixed pickled marinade in 20 minutes spare.    2 Peel pears small lumps; ginger cut into slices aside.    3 from a frying pan, add a little vegetable oil, add the practice of a pickled chicken breast pieces and saute over medium heat first.    4 continued to join the practice of all material 2, all the seasonings and pickled Roselle, and cook for about 10 minutes to let the broth concentrate.

豆漿蒸蛋

材料:
海帶芽2公克 蝦仁30公克 雞蛋3顆 豆漿350㏄ 蔥花20公克
調味料:
鹽1/6茶匙 白胡椒粉1/6茶匙
作法:
 1.海帶芽用水泡發後瀝乾;蝦仁背部劃開,用開水汆燙後瀝乾,備用。。  2.把雞蛋、豆漿及所有調味料拌勻後,以細濾網過濾掉結締組織及泡沫。  3.取作法2的蛋液裝碗,用保鮮膜封好,放入蒸籠,以小火蒸約10分鐘後取出,將蝦仁及海帶芽放在蒸蛋上。  4.將作法3的蒸蛋再放入蒸籠,繼續以小火蒸約5分鐘至蒸蛋熟,取出撕去保鮮膜,撒上蔥花即可。

Steaming milk

Materials: 
2 grams of kelp buds  Shrimp 30 grams  3 eggs  Milk 350㏄  Chopped green onion 20 grams 
Seasoning: 
Sixth teaspoon salt  Sixth teaspoon white pepper 
Practice: 
  1 kelp buds latecomer drain with blisters; shrimp back cut open, scalding with boiling water and drain the boil and set aside. .    2 eggs, milk and mix well after all the seasonings to a fine strainer to filter out the connective tissue and bubble.    3 Take the egg bowl practice 2, and sealed with plastic wrap and put it into the steamer to remove a small steam after about 10 minutes, the shrimp and kelp buds on the Egg.    4. practice Egg 3 and then into the steamer and continue to steam for about 5 minutes to a small Egg cooked, remove the torn plastic wrap, sprinkle with chopped green onion.

水煮甘甜瓜

材料:
苦瓜1/2條 甘甜醬適量
作法:
 1.首先將苦瓜去籽去白膜,切成小片狀,再放入滾水中大火汆燙約2分鐘,撈起放入冰水中冰鎮備用。  2.將作法1的苦瓜片放入盤中,再淋入炒香的甘甜醬即可。