Skip to main content

Posts

Showing posts from September, 2014

蓮子燉牛肋條

材料:
牛肋條700公克 蓮子200公克 水1200㏄ 薑片30公克
調味料:
米酒50㏄ 鹽1又1/2茶匙 細糖1/2茶匙
作法:
 1.牛肋條放入沸水中汆燙去除血水;蓮子泡水至軟,備用。  2.將所有材料、米酒放入電鍋中,外鍋加一杯水,蓋上鍋蓋,按下開關,待開關跳起,再燜20分鐘後,加入其餘調味料即可。

Lotus seeds cow rib stew

Materials: 
Cattle rib 700 grams  Lotus seeds 200 grams  Water 1200 cc  Ginger 30 grams 
Seasoning: 
Wine 50㏄  ½ teaspoon salt 1 again  ½ teaspoon fine sugar 
Practice: 
  1 cow ribs into the boiling water, boil hot to remove blood; Lotus seeds soaked in water until soft, set aside.    2 Place all ingredients, rice wine into the electric pot, outer pot, add a cup of water, cover, press the switch until the switch trips, then simmer for 20 minutes, add the remaining seasonings.

Miso grilled fish

Materials: 
Northern white fish 1  Mushroom slices 2  Shallots segment 1  Ginger 5 grams 
Seasoning: 
3 tablespoons miso sauce 
Practice: 
  1 Wash the fish white north, then use a napkin dry moisture.    2 Take container into miso sauce, then white north fish put into practice a marinade into the oven for about 30 minutes after the backup.    3 and then mushrooms, shallots and ginger segments put to practice white north on fish 2, into the preheated oven, under fire over fire 190 ℃ 190 ℃ bake for 10 minutes, until the appearance of color can be removed dish.

芋泥煎餅

材料:
芋頭500公克 紫地瓜泥30公克 椰漿60㏄ 奶油30公克 糯米粉40公克 地瓜粉20公克 糖50公克
作法:
 1.芋頭去皮,洗淨切粒,放入蒸籠或電鍋中蒸熟,取出趁熱壓成泥狀(預留適量芋頭粒不壓泥),備用。  2.將作法1的芋泥加入紫地瓜泥、糖、奶油、椰漿拌勻,再加入糯米粉、地瓜粉拌勻,最後加入作法1預留的芋頭粒拌勻,整型成扁圓狀,即為芋泥餅,備用。  3.取一平底鍋加熱,加入少許沙拉油,再放入作法2的芋泥餅,用小火煎至一面熟後,翻面用鍋鏟略按壓使扁平,接著可蓋上鍋蓋燜煎約1分鐘,再掀開鍋蓋煎至兩面皆金黃香酥即可。

Taro pancakes

Materials: 
Taro 500 grams  Purple sweet potato mud 30 grams  Nasi 60㏄  Butter 30g  Glutinous rice flour 40 gm  Sweet potato powder 20 grams  50 grams of sugar 
Practice: 
  1 taro, peeled, washed and diced, steamed into the steamer or electric pot, remove the hot pressed into a pulpy (taro reserved the right amount of grain does not push the mud) and set aside.    2 The practice Taro adding purple sweet potato paste, sugar, butter, coconut milk and mix well 1, then add rice flour, potato flour and mix well, and finally add taro grain mix practice a reserved, integer into oblate shape , is the Taro cake and set aside.    3 Take a saucepan heat, add a little vegetable oil, then add the Taro cake practice two, the latter a familiar fry over low heat, turning with a spatula slightly pressing the flat, then cover and simmer can fry about 1 minute, then lift the lid to fry until both sides are crispy and golden.

櫻花蝦絲瓜煎餅

材料:
麵糊:低筋麵粉80公克 在來米粉40公克 水140㏄
配料:絲瓜1條 櫻花蝦15公克 蒜末5公克 薑末5公克
調味料:
鹽1/4小匙 雞粉1/4小匙 胡椒粉少許
作法:
 1.熱鍋,加入適量沙拉油,爆香薑末、蒜末,再放入櫻花蝦炒香,取出備用。  2.絲瓜去皮、洗淨切段,取綠色部分切絲,備用。  3.低筋麵粉、在來米粉過篩,再加入水一起攪拌均勻成糊狀,靜置約30分鐘,再加入所有調味料及作法1、2的配料拌勻,即為櫻花蝦絲瓜煎餅麵糊,備用。  4.取一平底鍋加熱,倒入適量沙拉油,再加入作法3的櫻花蝦絲瓜煎餅麵糊,用小火煎至兩面皆金黃熟透即可。

Loofah sakura shrimp pancakes

Materials  Batter: low-gluten flour 80 grams  Rice flour 40 gm  Water 140㏄  Ingredients: loofah 1  sakura shrimp 15 grams  5 grams of minced garlic  Ginger 5 grams  Seasoning  4 tsp salt  4 tsp chicken powder  Pepper  Practice 
  1 wok, add the right amount of salad oil, saute ginger, garlic, then add sakura shrimp and saute, remove the spare.    2 gourd peeled, washed and cut into sections, take the green part shred and set aside.    3 low-gluten flour, rice flour sifted, then add water, stir together into a paste and let stand for about 30 minutes, then add all ingredients and mix well 1,2 condiments and practices, namely sakura shrimp sponge pancake batter, spare.    4 Take a saucepan heat, pour the right amount of salad oil, then add the sakura shrimp loofah practice three pancake batter, low heat and fry until both sides are golden ripe can be.

猴頭菇枸杞燉牛腱

材料:
牛腱500公克 猴頭菇4朵 薑片20公克 水1200㏄
調味料:
鹽1又1/2茶匙 米酒2大匙
作法:
 1.牛腱切厚片放入沸水中汆燙去血水;猴頭菇泡水至發,備用。  2.將所有材料、米酒放入電鍋中,外鍋加一杯水,蓋上鍋蓋,按下開關,待開關跳起,加一杯水再按下開關,跳起再燜20分鐘後,加入其餘調味料即可。

Hericium wolfberry stew Beef Shank

Materials: 
Tendons 500 grams  Hericium 4  Ginger 20 grams  Water 1200 cc 
Seasoning: 
½ teaspoon salt 1 again  2 tablespoons rice wine 
Practice: 
  1 boneless cut into thick slices into the boiling water, boil hot to the bloody; hericium flood damage to the hair aside.    2 Place all ingredients, rice wine into the electric pot, outer pot, add a cup of water, cover, press the switch until the switch trips, plus a glass of water and then press the switch, jump and then simmer 20 minutes, add The remaining seasoning can be.

玉米煎餅

材料:
甜玉米粒185公克 水120㏄ 低筋麵粉80公克 玉米粉70公克 泡打粉5公克 糖40公克 蛋液30公克 蜂蜜適量
作法:
 1.取150公克甜玉米粒放入果汁機中,加入水打成玉米漿,備用。  2.低筋麵粉、玉米粉、泡打粉過篩,加入作法1的玉米漿、糖、蛋液一起攪拌均勻成糊狀,靜置約30分鐘,再加入剩餘35公克的玉米粒拌勻,即為玉米煎餅麵糊,備用。  3.取一平底鍋加熱,倒入少量沙拉油,再加入作法2的玉米煎餅麵糊,用小火煎至兩面皆金黃熟透,食用時可淋入適量蜂蜜增加風味即可。

Corn Pancakes

Materials: 
Sweet corn kernels 185 g  Water 120㏄  Low-gluten flour, 80 grams  Corn flour 70 grams  Baking powder 5 grams  40 grams of sugar  Egg 30 grams  Honey 
Practice: 
  1 Take 150 grams of sweet corn kernels into the blender, add water labeled as corn syrup and set aside.    2 low-gluten flour, corn flour, baking powder sifted, add corn syrup 1 practice, sugar, stir together the egg mixture into a paste and let stand for about 30 minutes, then add the remaining 35 grams of corn kernels and mix well, namely corn pancake batter aside.    3 Take a saucepan heat, pour a small amount of vegetable oil, then add the corn pancake batter practice 2, low heat and fry until both sides are golden ripe, when consumption can increase the amount of honey flavor to Drizzle.

當歸羊肉

材料:
帶皮羊肉塊600公克 水1000㏄ 薑片10公克 中藥材:當歸5公克 熟地5公克 黃耆8公克
調味料:
米酒50㏄ 鹽1茶匙 細糖1/2茶匙
作法:
 1.將羊肉塊放入沸水中汆燙去血水;當歸、黃耆稍微清洗後與熟地一起放入藥包袋中,備用。  2.將所有材料、藥包袋與米酒放入電鍋中,蓋上鍋蓋,按下開關,待開關跳起,外鍋再加半杯水按下關續煮一次,待開關跳起燜20分鐘後,加入其餘調味料即可。

Angelica mutton

Materials: 
Block 600 grams lamb skin  Water 1000㏄  Ginger 10 grams  Herbs: Angelica 5 grams  Rehmannia 5 grams  Astragalus 8 grams 
Seasoning: 
Wine 50㏄  1 teaspoon salt  ½ teaspoon fine sugar 
Practice: 
  1 The lamb pieces into the boiling water, boil hot to the bloody; Angelica, Astragalus slightly after cleaning kits together into the bag and cultivated land, set aside.    2. all materials, medicine bags and wine into the electric rice cooker, cover, press the switch until the switch jump, outside the pot along with half a cup of water and cook off once pressed until the switch jump stew after 20 minutes, add the remaining seasonings.

蔬菜羊肉鍋

材料:
帶皮羊肉塊600公克 胡蘿蔔80公克 高麗菜200公克 洋蔥100公克 薑片30公克 水1000㏄
調味料:
米酒50㏄ 鹽1茶匙 細糖1/2茶匙
作法:
 1.胡蘿蔔去皮與高麗菜及洋蔥切塊;羊肉塊放入沸水中汆燙去血水,備用。  2.將所有材料、米酒放入電鍋中,外鍋加一杯水,蓋上鍋蓋,按下開關,待開關跳起,再加半杯水再按下關煮一次,待開關跳起再燜20分鐘後,加入其餘調味料即可。

Vegetable lamb pot

Materials: 
Block 600 grams lamb skin  Carrots 80 grams  Cabbage 200 grams  Onion 100g  Ginger 30 grams  Water 1000㏄ 
Seasoning: 
Wine 50㏄  1 teaspoon salt  ½ teaspoon fine sugar 
Practice: 
  1 carrot, peeled and diced cabbage and onion; lamb pieces into the boiling water, boil hot to the bloody and set aside.    2 Place all ingredients, rice wine into the electric pot, outer pot, add a cup of water, cover, press the switch until the switch trips, plus half a cup of boiling water and then pressed off once again be switching jump simmer for 20 minutes, add the remaining seasonings.

陳皮紅棗燉羊肉

材料:
帶皮羊肉塊600公克 薑片10公克 水1000㏄ 中藥材:陳皮5公克 紅棗12顆
調味料:
米酒50㏄ 鹽1茶匙 細糖1/2茶匙
作法:
 1.將羊肉塊放入沸水中汆燙去血水;中藥材稍微洗過,備用。  2.將所有材料、中藥材與米酒放入電鍋中,外鍋加一杯水,蓋上鍋蓋,按下開關,待開關跳起,再加半杯水再按下關煮一次,待開關跳起再燜20分鐘後,加入其餘調味料即可。

Citrus dates lamb stew

Materials: 
Block 600 grams lamb skin  Ginger 10 grams  Water 1000㏄  Chinese herbal medicines: Citrus 5 grams  Jujube 12 
Seasoning: 
Wine 50㏄  1 teaspoon salt  ½ teaspoon fine sugar 
Practice: 
  1 The lamb pieces into the boiling water, boil hot to the bloody; medicines slightly washed aside.    2 Place all ingredients, herbs and wine into the electric pot, outer pot, add a cup of water, cover, press the switch until the switch trips, plus a half cup of cooked and then press off the water until the switch jump then simmer 20 minutes, add the remaining seasonings.

Perch wolfberry yam soup

Materials: 
Perch 700 grams  Yam 200 grams  Ginger 10 grams  Water 800㏄  Chinese herbal medicines: wolfberry 10 grams 
Seasoning: 
1 teaspoon salt  Wine 30㏄ 
Practice: 
  1 perch diced wash; Peel yam pieces and set aside.    2 Place all ingredients, rice wine into the electric pot, outer pot, add half a cup of water, cover, press the switch until the switch trips, add salt to taste.

Meat steamed cod

Materials: 
Cod 1  A jar of canned pork  Shallots segment 1  Ginger 5 grams  Pepper at the end half of the  Minced garlic 3 
Seasoning: 
2 tablespoons rice wine  1 tsp sesame oil 
Practice: 
  1 Wash cod, sucking the moisture with a napkin into a microwave dish can spare.    2 Take container, commercially canned pork, ginger, chili, garlic and mix all the seasoning mix, spread on a cod practice, and then placed in a microwave oven, the microwave time is set to 4 minutes, segment can be removed and then put shallots.

What can we guard?

Days of the strike, it was constantly questioned why a democratic political system and other big thing that will fight by the students led the way as adults? 
Student, took responsibility for the negative times, step, strike rally announced today off than adults to go before the end of the action to upgrade to the occupation of citizens Square 
This is a full action, ironically, civic plaza door is always open, but was scared to death of the regime set up fences; civic square root is a public space, but do not allow the public to foot, as 7.2 and 5.11 of one of them, separated by two after more than a month, the General Assembly declared once again hear about the legal risks, I would like to help but have a little hesitation. 
About 10 pm last night, taking the lead over China Federation Square school fence, a large number of people followed, a human wall to block all entrances Square. 7.2 experience tells me that this must be the field tug of war, after students occupied the Flagsta…

滷肉

材料:
紅蔥頭80公克 蒜末15公克 豬油5大匙 五花肉600公克 高湯1000㏄
調味料:
A.白胡椒粉1/4小匙 五香粉少許 B.醬油80公克 米酒50㏄ 冰糖1大匙 C.醬油膏30公克
作法:
 1.紅蔥頭洗淨、切除頭尾後,切末備用。  2.熱鍋,加入豬油,再放入作法1的紅蔥末與蒜末爆香,用小火炒至呈金黃色後撈出,備用(保留鍋中油分)。  3.五花肉洗淨、瀝乾,切成粒狀備用。  4.重新加熱作法2的炒鍋,放入作法3的五花肉粒炒至肉色變白,再加入調味料A炒香,續加入調味料B炒至入味後熄火。  5.取一砂鍋,倒入作法4的材料,再加入高湯煮滾,煮滾後轉小火並蓋上鍋蓋,續煮約1小時後加入醬油膏與作法2的紅蔥酥、蒜末,再煮約15分即可。

Braised pork

Materials: 
Red onion 80 grams  Minced garlic 15 grams  5 tablespoons lard  Pork 600 grams  Stock 1000㏄ 
Seasoning: 
A. 4 tsp white pepper  A little allspice  B. 80 grams of soy sauce  Wine 50㏄  1 tablespoon sugar  C. 30 grams of soy cream 
Practice: 
  1 red onion, washed, cut the head and tail, mince spare.    2 wok, add lard, then add diced green onion and garlic and saute red practice 1, low heat and stir-fry until golden brown remove the spare (reserved pot of oil).    3 pork washed, drained, cut into granular backup.    4 reheating practice wok 2 3 tablets into practice pork fry white flesh, then add seasonings A saute, continued after adding seasonings B fry tasty flameout.    5 Take a casserole, pour the material practice 4, then add broth and bring to boil, boil, turn a small fights after the cover and continue to cook for about 1 hour after adding cream sauce with red onions practices crisp 2 minced garlic cook for about 15 minutes can be.

薑絲魚片湯

材料:
鯛魚1片 薑絲6公克 青蔥末1支
調味料:
雞粉1小匙 白胡椒粉少許 鹽少許 米酒1大匙 香油1小匙 水2碗
作法:
 1.取可微波的大碗,放入所有的調味料混合拌勻。  2.將鯛魚洗淨切片,用餐巾紙吸乾水份,放入作法1的大碗中,加入薑絲和青蔥末,再放入微波爐中,將微波時間設定為5分鐘即可。

Ginger fish soup

Materials: 
Snapper 1  Ginger 6 grams  Shallots end a 
Seasoning: 
Chicken powder 1 tsp  White pepper  Pinch of salt  1 tablespoon rice wine  1 tsp sesame oil  2 bowls of water 
Practice: 
  1 Take microwavable bowl, add all the seasoning mix and mix well.    2 The sea bream slices, dry water with a napkin and put it into practice in a large bowl, add ginger and shallots end, and then into the microwave oven, the microwave time is set for 5 minutes.

醋溜魚片

材料:
鯛魚1片 竹筍片1/2支 大蕃茄塊1顆 蒜片2粒 香菜末2支 青蔥段1支 辣椒片1條
調味料:
蕃茄醬2大匙 白醋1大匙
作法:
 1.將鯛魚洗淨切片,用餐巾紙吸乾水份放入可微波的盤中備用。  2.取容器將所有調味料混合攪拌均勻,加入剩餘的材料混合拌勻,淋在作法1的鯛魚片上,再放入微波爐中,將微波時間設定為4分鐘即可。

Vinegar Fish

Materials: 
Snapper 1  Bamboo shoots slices ½ branch  1 large tomato pieces  Garlic 2  Coriander 2  Shallots segment 1  Pepper flakes 1 
Seasoning: 
2 tablespoons tomato sauce  1 tablespoon white vinegar 
Practice: 
  1 Wash the sliced ​​snapper, sucking moisture with a napkin into a microwave dish can spare.    2 Take the container will all seasonings mixing evenly, add the remaining material mix and mix well, pour in the practice of a snapper fillet, and then placed in a microwave oven, the microwave time is set to 4 minutes.

茄汁蒸鱈魚

材料:
鱈1片 大蕃茄1顆 蒜末3粒 青蔥末1支 香菜末2支 洋蔥絲1/4顆
調味料:
黑胡椒粒少許 鹽少許 蕃茄醬2大匙 香油1小匙 米酒1大匙
作法:
 1.將鱈魚洗淨,用餐巾紙吸乾水份放入可微波的盤中備用。  2.大蕃茄洗淨切碎,和剩餘的材料、所有的調味料混合拌勻,鋪在作法1的鱈上。  3.放入微波爐中,將微波時間設定為5分鐘即可。

Ketchup steamed cod

Materials: 
Cod 1  1 large tomato  Minced garlic 3  Shallots end a  Coriander 2  Quarter onion pieces 
Seasoning: 
A little black pepper  Pinch of salt  2 tablespoons tomato sauce  1 tsp sesame oil  1 tablespoon rice wine 
Practice: 
  1 Wash cod, sucking the moisture with a napkin into a microwave dish can spare.    2 large tomatoes washed, chopped, and the rest of the material, all of the seasoning mix and mix well, spread on cod practice 1.    3 into the microwave oven, the microwave time is set to 5 minutes.

鮭魚味噌湯

材料:
鮭魚1片 嫩豆腐1盒 薑絲5公克 青蔥末1支
調味料:
米酒2大匙 味噌1大匙 糖1小匙 水2碗 白胡椒粉少許 鹽少許
作法:
 1.取可微波的大碗,放入所有的調味料混合拌勻。  2.將鯛魚洗淨切塊,用餐巾紙吸乾水份,放入作法1的大碗中,加入嫩豆腐塊、薑絲和青蔥末,再放入微波爐中,將微波時間設定為5分鐘即可。

Salmon Miso Soup

Materials: 
Salmon 1  1 box of soft tofu  Ginger 5 grams  Shallots end a 
Seasoning: 
2 tablespoons rice wine  1 tbsp miso  1 tsp sugar  2 bowls of water  White pepper  Pinch of salt 
Practice: 
  1 Take microwavable bowl, add all the seasoning mix and mix well.    2 The snapper clean cut, with a napkin dry water, into practice in a large bowl, add soft tofu, ginger and shallots end, and then into the microwave oven, the microwave time is set to 5 minutes can be.

糖醋魚片

材料:
鯛魚1片 大番茄1粒 薑片5公克 辣椒片1/3條 青蔥段1支 小黃瓜塊1條
調味料:
糖醋醬3大匙
作法:
 1.將鯛魚洗淨切片,用餐巾紙吸乾水份備用。  2.取鍋,加入少許油燒熱,放入薑片、辣椒片、青蔥段和小黃塊炒香後。  3.接著放入作法1的鯛魚片和調味料拌炒均勻即可盛盤。

Sweet and sour fish fillets

Materials: 
Snapper 1  1 large tomato  Ginger 5 grams  One-third of pepper flakes  Shallots segment 1  1 small cucumber pieces 
Seasoning: 
3 tablespoons sweet and sour sauce 
Practice: 
  1 Wash the sliced ​​snapper, sucking up water with a napkin spare.    2 Take the pan, add a little oil pan, the ginger, pepper flakes, shallots and saute segments and placed in a small yellow block.    3 Then put a practice snapper fish fillets and fry seasoning evenly dish.

Wolfberry fish Soup

Materials: 
700 grams of fresh fish  Ginger 10 grams  Water 800㏄  Chinese herbal medicines: wolfberry 20 grams 
Seasoning: 
1 teaspoon salt  Wine 30㏄ 
Practice: 
  1 fish washed standby.    2 Place all ingredients, wine, outside the pot, add half a cup of water, cover, press the switch until the switch trips, add salt to taste.

宮保魚片

材料:
旗魚1片 青蔥段1支 蒜片3粒 辣椒片1/2條 花生1大匙
調味料:
乾辣椒2條 花椒粉1小匙 鹽少許 白胡椒粉少許 香油1小匙 米酒1大匙 醬油1小匙
作法:
 1.將旗魚洗淨切塊,用餐巾紙吸乾水份備用。  2.取鍋,加入少許油燒熱,放入青蔥段、蒜片、辣椒片和花生炒香後。  3.接著放入調味料和作法1的旗魚塊以中火爆炒均勻即可盛盤。

Kung Pao fish fillets

Materials: 
Swordfish 1  Shallots segment 1  Garlic 3  ½ of pepper flakes  1 tablespoon peanut 
Seasoning: 
Dried chili 2  1 tsp pepper  Pinch of salt  White pepper  1 tsp sesame oil  1 tablespoon rice wine  Soy sauce 1 tsp 
Practice: 
  1 The swordfish clean cut, with a napkin dry water reserve.    2 Take the pan, add a little oil in pan, add shallots segment, garlic, pepper flakes and peanut saute later.    3 Then add seasoning and practices to flag a steak fry in hot dish evenly.

藥膳虱目魚湯

材料:
虱目魚腹1000公克 薑絲10公克 水800㏄ 中藥材:枸杞20公克 當歸10公克
調味料:
鹽1茶匙 米酒30㏄
作法:
 1.虱目魚洗淨;中藥材洗淨瀝乾,備用。  2.將所有材料、中藥材與米酒放入電鍋中,外鍋加半杯水,蓋上鍋蓋,按下開關,待開關跳起,加入鹽調味即可。

Diet milkfish soup

Materials: 
1000 grams milkfish belly of the fish  Ginger 10 grams  Water 800㏄  Chinese herbal medicines: wolfberry 20 grams  Angelica 10 grams 
Seasoning: 
1 teaspoon salt  Wine 30㏄ 
Practice: 
  1 milkfish wash; herbal wash and drain and set aside.    2 Place all ingredients, herbs and wine into the electric pot, outer pot, add half a cup of water, cover, press the switch until the switch trips, add salt to taste.

五行蔬菜湯

材料:
胡蘿蔔100公克 白蘿蔔150公克 白蘿蔔葉80公克 牛蒡80公克 乾香菇10朵 薑片10公克 水1000㏄
調味料:
鹽1又1/2茶匙 紹興酒1大匙
作法:
 1.胡蘿蔔及白蘿蔔洗淨去皮切小塊,牛蒡去皮切片,白蘿蔔葉洗淨切  2.將所有材料、紹興酒放入電鍋中,外鍋加一杯水,蓋上鍋蓋,按下開關,待開關跳起後,加入鹽調味即可。

Five vegetable soup

Materials: 
Carrots 100g  150 grams of white radish  80 grams of white radish leaves  Burdock 80 grams  Dried mushrooms 10  Ginger 10 grams  Water 1000㏄ 
Seasoning: 
½ teaspoon salt 1 again  1 tablespoon Shaoxing rice wine 
Practice: 
  1 carrot and turnip Peel and wash small, peeled and sliced ​​burdock, white radish leaves washed and cut    2 Place all ingredients, Shaoxing rice wine into the electric pot, outer pot, add a cup of water, cover, press the switch, the switch until after the jump, add salt to taste.

銀耳蓮子湯

材料:
銀耳20公克 蓮子60公克 紅棗20顆 桂圓肉20公克 水800㏄
調味料:
細糖110公克
作法:
 1.銀耳用清水浸泡約20分鐘至漲發後洗淨,剪去蒂頭剝小塊;連子泡水至軟,備用。  2.將所有材料放入電鍋中,外鍋加1杯水,蓋上鍋蓋,按下開關,待開關跳起,續燜10分鐘後,加入糖調味即可。

Tremella lotus soup

Materials: 
White fungus 20 grams  Lotus seeds 60 grams  Jujube 20  Longan meat 20 grams  Water 800㏄ 
Seasoning: 
Fine sugar 110 grams 
Practice: 
  1 white fungus with water to soak for about 20 minutes to wash up after hair cut pedicle head peel into small pieces; even sub-soaked until soft, set aside.    2 Place all ingredients into an electric pot, add 1 cup of water outside the pot, cover, press the switch until the switch trips, continued simmer 10 minutes, add sugar seasoning.

冰糖燉雪梨

材料:
水梨4顆 水800㏄
調味料:
冰糖100公克
作法:
 1.水梨去皮備用。  2.將所有材料與冰糖放入電鍋中,外鍋加半杯水,蓋上鍋蓋,按下開關,待開關跳起,續燜10分鐘即可。

Rock sugar stew Sydney

Materials: 
Pear 4  Water 800㏄ 
Seasoning: 
100g Rock sugar 
Practice: 
  1 pear, peeled back.    2 Place all ingredients and Rock sugar into the electric pot, add half a cup of water outside the pot, cover, press the switch until the switch trips, continued to simmer for 10 minutes.

三杯炒旗魚

材料:
旗魚1片 辣椒片1條 薑片5公克 蒜片3粒 新鮮九層塔2支 青蔥段2支
調味料:
醬油膏1大匙 米酒1大匙 糖1小匙 鹽少許 白胡椒粉少許 麻油1大匙
作法:
 1.將旗魚洗淨切塊,用餐巾紙吸乾水份備用。  2.起鍋,加入適量麻油燒熱,放入剩餘的材料爆香。  3.再加入作法1的旗魚塊一起翻炒,最後放入所有的調味料以中火炒香即可。

Three cups of fried swordfish

Materials: 
Swordfish 1  Pepper flakes 1  Ginger 5 grams  Garlic 3  Fresh basil 2  Paragraph 2 shallots 
Seasoning: 
Cream 1 tablespoon soy sauce  1 tablespoon rice wine  1 tsp sugar  Pinch of salt  White pepper  1 tablespoon sesame oil 
Practice: 
  1 The swordfish clean cut, with a napkin dry water reserve.    2 Remove from heat, add the right amount of sesame oil pan, add the remaining material until fragrant.    3 then add practice a flag steak stir together, and finally put all the seasonings and saute over medium heat can be.

香蔥肉燥

材料:
豬絞肉200公克 洋蔥1/2個 蒜頭5粒 紅蔥頭5粒 辣椒1條 青蔥2支
調味料:
醬油膏2大匙 細砂糖1大匙 醬油1大匙 香油1小匙 辣豆瓣1大匙
作法:
 1.洋蔥切碎;蒜頭、紅蔥頭、辣椒切片;青蔥切碎備用。  2.起一個炒鍋加入一大匙沙拉油,加入作法1的洋蔥碎、蒜頭片、紅蔥頭片爆香。  3.再放入豬絞肉炒香後,加入所有調味料拌勻。  4.最後再撒上作法1的辣椒片和青蔥碎即可。  5.建議冷卻後可視個人喜好份量分裝,放冷凍保存。(冰箱冷藏約20~30天)

Chives Rouzao

Materials: 
200 grams of ground pork  Onion ½ months  Garlic 5  Red onion 5  Pepper 1  Shallots 2 
Seasoning: 
Cream 2 tablespoons soy sauce  1 tbsp caster sugar  1 tablespoon soy sauce  1 tsp sesame oil  1 tablespoon spicy watercress 
Practice: 
  1 onion, chopped; garlic, red onion, pepper slices; shallots chopped back.    2 from a frying pan add a tablespoon of vegetable oil, add chopped onion 1 practice, garlic slices, red onion slices and saute.    3 After then put ground pork saute, add all the seasonings and mix well.    4 Finally, sprinkle with pepper flakes and shallots chopped practices to 1.    5 suggestions cooled visual weight to personal preferences packing, put cryopreservation. (In the refrigerator for about 20 to 30 days)

照燒雞腿

材料:
雞腿500公克 洋蔥條50公克 熟白芝麻少許 小豆苗適量
調味料:
醬油70㏄ 米酒70㏄ 味醂60㏄ 糖少許
作法:
 1.所有調味料混合煮勻,即為照燒醬,備用。  2.熱鍋,加入2大匙沙拉油,放入雞腿拌炒至顏色變白,再加入洋蔥條炒香,接著淋入作法1的照燒醬煮滾,蓋上鍋蓋燜煮約5分鐘。  3.取一盤,鋪上適量小豆苗,待作法2煮至入味收汁微乾時盛出,再均勻撒上熟白芝麻即可。

Teriyaki chicken

Materials: 
Chicken 500 grams  Article 50 grams of onion  Cooked white sesame seeds  Small pea right amount 
Seasoning: 
Soy sauce 70㏄  Wine 70㏄  Mirin 60㏄  A little sugar 
Practice: 
  1 All the seasoning mix and cook evenly, ie teriyaki sauce and set aside.    2 wok, add 2 tablespoons salad oil, add chicken stir-fry until the color turns white, then add the onion pieces and saute, then according to the practice of a burning Drizzle sauce and bring to boil, cover and simmer for about 5 minutes .    3 Take a plate, covered with an appropriate amount of a small pea, dishing out to be the practice when two tasty sauce and cook until slightly dry, then sprinkle evenly cooked white sesame seeds.

Kung Pao Chicken

Materials: 
250 grams of chicken  10 grams of dried chili  Pepper 5 grams  Minced garlic 70 grams  Ginger 5 grams  Scallion 10 grams  Garlic peanuts 80 grams 
Seasoning: 
Soy sauce 1 tsp  Pinch of salt  A little sugar  Rice wine 1 tsp  A little cornstarch in water 
Marinade: 
1 tablespoon rice wine  Soy sauce 1 tsp  A little sugar  A little cornstarch 
Practice: 
  Mix all the marinade and add 1 chicken, pickled 2 minutes and set aside.    2 wok, add appropriate amount of salad oil, add pepper, dried pepper saute, add chicken fry practice one of the color white, then add the garlic, ginger, spring onion stir incense.    3 in the practice of adding pot two tasty stir-fry all the seasonings, then put the pot with garlic peanuts before mix.