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Showing posts from October, 2014

蕃茄豆腐燴蛋

材料:
板豆腐1塊 紅蕃茄1顆 洋蔥1/4顆 雞蛋1顆 蔥花1茶匙 蒜末1/4茶匙 水1/2碗 太白粉水2茶匙
調味料:
蕃茄醬1大匙 糖1茶匙 鹽1/2茶匙
作法:
 1.豆腐切成厚約2公分方塊,備用。  2.蕃茄洗淨切塊;洋蔥切片;雞蛋打散,備用。  3.熱鍋,放入1大匙沙拉油,將作法2的蛋液以小火推炒至半熟後盛出,備用。  4.同作法3原鍋,加入蒜末、洋蔥略炒,再加入水、所有調味料、作法2的蕃茄塊、作法1的豆腐塊以小火煮滾,加入太白粉水勾芡拌勻,再放入作法3的雞蛋熄火輕輕推勻,起鍋前撒上蔥花即可。

Tomato braised tofu egg

Materials: 
A plate of tofu  Red tomatoes 1  Onion 1/4 stars  Egg 1  Chopped green onion 1 teaspoon  1/4 teaspoon minced garlic  1/2 cup water  Water 2 teaspoons cornstarch 
Seasoning: 
1 tablespoon tomato paste  1 teaspoon sugar  1/2 teaspoon salt 
Practice: 
  1. Cut the tofu into 2 cm thick squares and set aside.    2. Wash the diced tomatoes; onion slices; eggs and mix and set aside.    3. wok, add 1 tablespoon salad oil, the egg after practice two to push a small fire fry until half cooked dish out and set aside.    The same practice three original pot, add minced garlic, onion stir fry, then add water, and all seasonings, tomato practice block 2, practice in small chunks a fire and bring to boil, add cornstarch to thicken the water and mix well, then 3 eggs into practice the flame gently push even before the pot sprinkle with chopped green onion.

麻婆豆腐

材料:
嫩豆腐1盒 豬絞肉50公克 蒜末10公克 蔥花適量
調味料:
辣椒醬1小匙 辣豆瓣醬1小匙 糖1/2小匙 鹽1/4小匙
作法:
 1.嫩豆腐切小塊備用。  2.熱鍋,倒入適量的油,放入豬絞肉、蒜末、辣椒醬及辣豆瓣醬炒至豬肉辯白。  3.加入嫩豆腐與其餘調味料輕輕拌勻,加入蔥花即可。

Mapo Tofu

Materials: 
1 box of soft tofu  50 grams of ground pork  10 grams of minced garlic  Green onion amount 
Seasoning: 
1 teaspoon hot pepper sauce  Spicy bean paste 1 tsp  Sugar 1/2 tsp  1/4 tsp salt 
Practice: 
  1. soft tofu cut into small pieces aside.    2. wok, pour the right amount of oil into the ground pork, minced garlic, chili sauce and spicy bean paste and fry pork vindication.    3. Add the remaining seasonings soft tofu and mix gently, add chopped green onion.

雞粒豆腐煲

材料:
雞胸肉80公克 板豆腐1塊 木耳15公克 紅蘿蔔粒1茶匙 蔥花1茶匙 蒜末1/2茶匙 水5大匙 太白粉水2茶匙
調味料:
蠔油2茶匙 鹽1/4茶匙 糖1/8茶匙
醃料:
鹽1/4茶匙 酒1/2茶匙 太白粉1/2茶匙
作法:
 1.板豆腐切2公分立方小粒;木耳切小粒,備用。  2.雞胸肉切粒,加入所有醃料拌勻靜置,備用。  3.熱鍋,加入1大匙沙拉油,放入作法2的雞粒及蒜末炒至肉色反白,再加入水、紅蘿蔔粒、所有調味料及作法1的豆腐粒、木耳粒煮約3分鐘煮滾,再以太白粉水勾芡拌勻,起鍋前撒上蔥花即可。

Diced chicken tofu pot

Materials: 
80 grams of chicken breast  A plate of tofu  Fungus 15 grams  Carrot 1 teaspoon granulated  Chopped green onion 1 teaspoon  1/2 teaspoon minced garlic  5 tablespoons water  Water 2 teaspoons cornstarch 
Seasoning: 
2 tsp oyster sauce  1/4 teaspoon salt  1/8 teaspoon sugar 
Marinade: 
1/4 teaspoon salt  1/2 teaspoon wine  1/2 teaspoon cornstarch 
Practice: 
  1. plate tofu cut 2 cm cubic pellets; fungus cut pellets, spare.    2. diced chicken breast, add all the marinade to stand aside.    3. wok, add 1 tablespoon salad oil, into practice two tablets and garlic and fry chicken anti-white flesh, then add water, carrots tablets, tablets of all condiments and practice tofu 1, fungus grain and cook for about 3 minute boil, then thicken with cornstarch and water, mix well, sprinkle with chopped green onion pot before.

Green River sesame fried chicken pieces

Materials: 
250 grams bok choy  150 grams of chicken  3 tablespoons sesame oil  Ginger 20 grams  Wolfberry right amount 
Seasoning: 
1/4 tsp salt  1 tablespoon rice wine  Little chicken powder 
Practice: 
  1. bok choy pedicle head wash after resection; chicken slices and set aside.    2. wok, pour sesame oil, add ginger until fragrant, add the chicken pieces fry practice a white.    3. Add the bok choy, Chinese wolfberry and all seasonings and stir well.

魚香烘蛋

材料:
雞蛋3顆 豬絞肉20公克 蒜末1/2茶匙 蔥花1茶匙 紅甜椒粒1大匙 水5大匙 太白粉水1茶匙
調味料:
蠔油1茶匙 白醋1茶匙 辣豆瓣醬1茶匙 鹽1/4茶匙 糖1/2茶匙
作法:
 1.雞蛋打散,加鹽拌勻,備用。  2.平底鍋放入3大匙沙拉油,再倒入作法1的蛋液,兩面各煎約3分鐘至金黃,取出盛盤,備用。  3.同作法2原鍋,放入豬絞肉、蒜末炒1分鐘,再加入水及所有調味料、蔥花、紅甜椒粒炒勻,起鍋前加入太白粉水勾芡拌勻,淋在作法2的烘蛋上即可(可加入香菜葉裝飾)。

Flavored baked eggs

Materials: 
Eggs 3  20 grams of ground pork  1/2 teaspoon minced garlic  Chopped green onion 1 teaspoon  Red bell pepper 1 tablespoon granulated  5 tablespoons water  Water 1 teaspoon cornstarch 
Seasoning: 
1 tsp oyster sauce  1 teaspoon white vinegar  1 teaspoon hot bean paste  1/4 teaspoon salt  1/2 teaspoon sugar 
Practice: 
  1. Beat eggs, salt, mix well and set aside.    2. Add 3 tablespoons salad oil pan, then pour the egg mixture a practice, and both sides of the fry for about 3 minutes until golden brown, remove the dish and set aside.    3. The same approach two original pot, add ground pork, garlic and fry for 1 minute, then add the water and all the seasonings, green onion, red bell pepper grains stir well, add cornstarch and water and mix well before the pot to thicken, pour in can be (can be added coriander leaves decoration) on 2 baking eggs practice.

枸杞桂圓湯

材料:
桂圓肉50公克 枸杞20公克 水5杯
調味料:
糖適量
作法:
 1.桂圓肉洗淨;枸杞洗淨瀝乾,備用。  2.取一內鍋,放入作法1的桂圓肉、枸杞及水。  3.將作法2放入電鍋中,外鍋放2杯水(份量外),蓋鍋蓋後按下開關,待開關跳起後,加糖調味即可。

Wolfberry longan soup

Materials: 
Dried longan meat 50 grams  Wolfberry 20 grams  5 cups water 
Seasoning: 
Amount of sugar 
Practice: 
  1. Longan wash; wolfberry wash and drain and set aside.    2. Take an inner pot and put it into practice longan, wolfberry and water 1.    3. The practice of two electric pot into the outer pot put 2 cups of water (weight outside), cover the lid after pressing the switch, the switch until after the jump, sugar seasoning.

貢丸湯

材料:
貢丸6顆 蔥花少許
調味料:
鹽1小匙 雞粉1小匙 油蔥酥1小匙 白胡椒粉1/2小匙
作法:
 1.貢丸洗淨備用。  2.取鍋,放入作法1貢丸、水煮至沸騰。  3.加入蔥花及所有調味料拌勻即可。

Meatball soup

Materials: 
Meatballs 6  Little chopped green onion 
Seasoning: 
Salt 1 tsp  Chicken powder 1 tsp  Crisp onion 1 tsp oil  1/2 tsp white pepper 
Practice: 
  1. meatballs wash stand.    2. Take the pan, add the practice of a pork balls, boiled until boiling.    3. Add the scallions and all seasonings and mix well.

紫山藥桂圓甜湯

材料:
紫山藥100公克 龍眼乾30公克 紅棗10顆 水4杯
調味料:
糖3大匙
作法:
 1.紫山藥去皮切塊;龍眼乾、紅棗泡水洗淨,備用。  2.取一內鍋,放入作法1的紫山藥塊、龍眼乾、紅棗及水。  3.將作法2放入電鍋中,外鍋放1杯水(份量外),蓋鍋蓋後按下開關,待開關跳起後,加糖調味即可。

Longan purple yam soup

Materials: 
Purple yam 100 grams  30 grams of dried longan  Jujube 10  4 cups water 
Seasoning: 
3 tablespoons sugar 
Practice: 
  1. purple yam peeled and diced; longan, red dates soaked wash and set aside.    2. Take an inner pot and put it into practice purple yam pieces, dried longan, red dates and water 1.    3. The practice of two electric pot into the outer pot put a glass of water (external weight), cover the lid after pressing the switch, the switch until after the jump, sugar seasoning.

玉米滑蛋

材料:
玉米粒150公克 洋蔥40公克 雞蛋4個 蒜末10公克 蔥末10公克 青豆仁適量
調味料:
鹽1/4小匙 米酒1小匙 雞粉少許 白胡椒粉少許
作法:
 1.雞蛋打散成蛋液,加入玉米粉、米酒拌勻備用。  2.熱鍋,倒入適量的油,放入蒜末、蔥末、洋蔥末爆香,加入玉米粒炒勻。  3.加入青豆仁及其餘調味料炒一下,再加入作法1的蛋液拌勻即可。

Corn scrambled eggs

Materials: 
150 grams of corn kernels  Onions 40 grams  Eggs 4  10 grams of minced garlic  10 grams of diced green onion  The right amount of green peas 
Seasoning: 
1/4 tsp salt  Rice wine 1 tsp  Little chicken powder  White pepper 
Practice: 
  1. Beat eggs into the egg mixture, add corn flour, rice and mix well spare.    2. wok, pour the right amount of oil, add minced garlic, diced green onion, saute onion end, add the corn kernels and stir well.    3. Add green peas and fry the remaining seasonings, then add the egg mixture and mix well to practice 1.

Chopped white chicken brine

Materials: 
Whole chicken 500 grams  Ginger 5 grams  Shallots 2 
Seasoning: 
Pinch of salt  White pepper  2 tablespoons rice wine  3 tablespoons orange sauce 
Practice: 
  1. Place the whole chicken wash stand.    2. ginger slices; shallots cut into sections alternate.    3. Take a wok add cold water and put it into practice a whole chicken and practices of material 2 to medium heat and simmer for about 10 minutes, simmer 20 minutes (cooking process can not let the water has been boiling to the full and timely chicken upside down).    4. The practice of three cooked whole chicken picked up Drizzle a thin layer of rice wine and cast salt, put to the rear and leave to cool, then chop dish flaky and orange sauce together with food can be.

蚵仔煎

材料:
鮮蚵200公克 小白菜150公克 蔥花20公克 雞蛋2顆 地瓜粉100公克 太白粉15公克 甜辣醬適量
調味料:
鹽少許 雞粉少許
作法:
 1.鮮蚵洗淨瀝乾;小白菜洗淨切段,備用。  2.地瓜粉、太白粉混合加入水、所有調味料攪拌均勻成粉漿,靜置20分鐘備用。  3.熱平底鍋,倒入適量的油,放入蚵仔煎一下,再放入蔥花。  4.淋上作法2的粉漿,打入雞蛋,再鋪上小白菜段,待煎至定型,翻麵煎至邊原呈現略透明微焦即可。

Oyster omelets

Materials: 
200 grams of fresh oysters  150 grams of cabbage  20 grams of chopped green onion  Eggs 2  100 grams of sweet potato flour  15 grams of cornstarch  The right amount of sweet chili sauce 
Seasoning: 
Pinch of salt  Little chicken powder 
Practice: 
  1. Wash and drain the fresh oyster; Wash and cut cabbage and set aside.    2. The sweet potato flour, cornstarch mixed water is added, all the seasonings stir into batter and let stand 20 minutes spare.    3. Heat the pan, pour the right amount of oil into omelets look, then add chopped green onion.    4. topped practice slip 2, into the eggs, then covered with cabbage segment, to be finalized fry, fry until edges turn over the original exhibit slightly transparent micro-focus can be.

客家鹹豬肉

材料:
三層肉350公克 蒜頭3粒
調味料:
八角3粒 丁香粉1小匙 五香粉1小匙 花椒粉1小匙 鹽1大匙 黑胡椒粉1小匙 沙拉油1小匙
作法:
 1.三層肉洗淨,用餐巾紙吸乾水份;蒜頭洗淨切碎備用。  2.取大容器,將作法2的蒜頭碎和所有調味料混合拌勻,再放入作法1的三層肉,均勻沾裹上上述的材料,放入冰箱中冷藏三天,再取出用清水洗淨。  3.取平底鍋,加入少許油燒熱,放入作法2的鹹豬肉,以小火煎至二面上色,再切片盛盤即可。

Hakka salty pork

Materials: 
350 grams of pork belly  Garlic 3 
Seasoning: 
Star anise 3  Clove powder 1 tsp  1 tsp allspice  Pepper 1 tsp  1 tablespoon salt  1 tsp black pepper  Salad oil 1 tsp 
Practice: 
  1. Wash the pork belly, with a napkin dry moisture; Wash chopped garlic spare.    2. Take a large container, crushed garlic 2 practices and all seasoning mix and mix well, then add the meat and practice one of the three, even stick wrapped in the above-mentioned materials, placed in the refrigerator for three days, then remove with water wash.    3. Take a pan, add a little oil pan, add bacon 2 practices to small gently until the surface color, and then sliced ​​dish can be.

醉香豬蹄

材料:
豬蹄600公克 蔥2根 薑20公克 醉香滷汁1500㏄
作法:
 1.煮一鍋滾沸的水,將蔥、薑拍鬆後放入鍋中,再放入豬蹄以小火煮約2小時至熟透,取出泡冷水約1小時後瀝乾水分,備用。  2.取冷卻的醉香滷汁,放入作法1豬蹄,移至冰箱冷藏浸泡約1天至入味即可。

Drunk trotters

Materials: 
Trotter 600 grams  Onions 2  Ginger 20 grams  Drunk fragrant marinade 1500㏄ 
Practice: 
  1. Boil a pot of boiling water, the onions, ginger into the pot after the shoot loose, then put trotters to simmer for about 2 hours until cooked, remove the bulbs in cold water for about 1 hour, drain the water and set aside.    2. Take the cooled drunk fragrant marinade, put practice a pig's trotters, moved to the refrigerator to soak for about one day to be tasty.

紹興醉雞

材料:
雞腿1支 青蔥2支 薑5公克
調味料:
枸杞1大匙 蔘鬚1小把 紅棗10公克 紹興酒250cc
作法:
 1.雞腿洗淨,放入滾水中快速汆燙去血水,撈起備用。  2.薑切片;青蔥切段備用。  3.另取鍋加入600㏄的水煮至滾沸,將作法1的土雞腿和作法2的薑片、青蔥段放入,開小火煮約20分鐘至土雞腿熟。  4.取大容器,將所有的調味料放入混合拌勻,再放入作法3的土雞腿,浸泡約3~4小時即可取出切片盛盤。

Shaoxing Zuiji

Materials: 
Chicken 1  Shallots 2  Ginger 5 grams 
Seasoning: 
1 tablespoon wolfberry  Ginseng to be a little put  Jujube 10 grams  Shaoxing rice wine 250cc 
Practice: 
  1. Wash chicken and put it into boiling water and boil rapidly to the bloody hot, ready to use.    2. ginger slices; shallots cut into sections alternate.    3. In another pot of boiling water to boiling join 600㏄ will practice a soil chicken and practices of ginger, shallots paragraph 2 into the open simmer for about 20 minutes until chicken cooked earth.    4. Take a large container, mix all the seasonings into the mix, then add the chicken 3 practice soil, soak for about 3 to 4 hours to remove the slices dish.

Good to eat Shuangpinai

This is a shop in Hong Kong for a long time.

青菜豆腐湯

材料:
青江菜50公克 嫩豆腐1盒 薑絲10公克 水600㏄
調味料:
鹽1小匙 雞粉1小匙 香油1小匙
作法:
 1.青江菜洗淨切段;嫩豆腐切小塊,備用。  2.取鍋,放入作法1嫩豆腐、青江菜、水煮至沸騰。  3.加入所有調味料拌勻即可。

Vegetable soup

Materials: 
50 grams bok choy  1 box of soft tofu  Ginger 10 grams  Water 600㏄ 
Seasoning: 
Salt 1 tsp  Chicken powder 1 tsp  1 tsp sesame oil 
Practice: 
  1. Wash and cut bok choy; soft tofu cut into small pieces and set aside.    2. Take the pan, add the practice of a soft tofu, bok choy, boiled until boiling.    3. Add all the seasonings and mix well.

醉元蹄

材料:
豬腳5圈 薑5公克 調味料 紅棗10粒 枸杞1大匙 紹興酒250 cc
作法:
 1.豬腳洗淨,放入滾水中快速汆燙,去血水去雜質後撈起沖水;薑切片備用。  2.另取鍋加入1000㏄的水煮至滾沸,將作法1的豬腳和薑片放入,開小火煮約50分鐘至豬腳熟。  3.取大容器,將所有的調味料放入混合拌勻,再放入作法2的豬腳,浸泡約10小時即可取出盛盤。

Cheddar soup

Materials: 
150 grams of potato  Carrots 50 grams  100 grams of onion  30 grams of ham  Milk 150㏄  Stock 800㏄  30 grams butter  Flour 1 tsp 
Seasoning: 
Pepper 2 tsp  Salt 1 tsp 
Practice: 
  1. potatoes, carrots, onions Peel pellets; diced ham and set aside.    2. wok, add melted butter, add flour and fried into a paste, add milk, broth, bring to a boil practice an all materials.    3. then add all the seasonings to cook evenly.

Pumpkin Soup

Materials: 
Pumpkin 300 grams  50 grams of fresh cream  Ginger 10 grams  Stock 700㏄ 
Seasoning: 
½ teaspoon salt 
Practice: 
  1. pumpkin peeled and cut back.    2. Take the pan, add the practice of a pumpkin pieces, cream, ginger, pumpkin soup and cook until softened.    3. Pour the beaten practice two pulpy juice machine, then pour the skillet, add salt to taste, after a small fire to boil again.

Wheat sugar baked garlic wings

Materials: 
Wings 4  Ginger 3 grams  Shallots 1  Onion ½ tablets  Garlic 2 
Seasoning: 
1 tablespoon wheat germ  3 tablespoons water  1 tablespoon soy sauce  Pinch of salt  A little white pepper 
Practice: 
  1. Wash the chicken wings, then napkin dry moisture reserve.    2. Then ginger, garlic, shallots are cut into sheets; onion shred.    3. Take a vessel, add all seasonings Stir, then add all ingredients practices 1.2, pickled 30 minutes later, into the pan in the back.    4. Place in oven 190 ℃, bake about 20 minutes, (grilled process takes five minutes to turn it over once, and topped with the right amount of practice while 3 pickled sauce).

東坡肉

材料:
三層肉200公克 薑7公克 青蔥1支 辣椒1/3條
調味料:
醬油2大匙 棉繩50公分 砂糖1小匙 香油1小匙 蕃茄醬1大匙 鹽少許 白胡椒粉少許 水700cc
作法:
 1.將三層肉切成約5公分寬度的正方形外觀。  2.用綿繩將三層肉交錯綁成十字狀。  3.取鍋倒入半鍋水煮至滾沸,放入作法2綁好的三層肉汆燙至變色,撈起瀝乾備用。  4.將薑、辣椒切片;青蔥切段後,放入燒熱的鍋中炒香。  5.加入所有的調味料和作法3的肉塊烹煮。  6.蓋上鍋蓋,以中小火燜煮約35分鐘至湯汁略收即可。

Dongpo Pork

Materials: 
200 grams of pork belly  7 grams of ginger  Shallots 1  Pepper-third of 
Seasoning: 
2 tablespoons soy sauce  Miansheng 50 cm  1 tsp sugar  1 tsp sesame oil  1 tablespoon tomato paste  Pinch of salt  White pepper  Water 700cc 
Practice: 
  1. Place the pork belly cut into about 5 cm square appearance of width.    2. Layer the meat with a cotton rope tied into a cross-shaped cross.    3. Take pan pour half pot of boiling water to a rolling boil, add the practice of two three-meat boil hot tied to color, picked up the drain backup.    4. Place the ginger, pepper slices; after the shallots and cut into sections, into a hot saute pan.    5. Add all the seasonings and practices of cooking meat 3.    6. cover the pot to medium heat and simmer for about 35 minutes until sauce is slightly close to.

蜜汁排骨

材料:
豬肋排300公克 杏鮑菇1朵 蒜頭2粒
調味料:
醬油膏2大匙 砂糖1大匙 水400cc 鹽少許 白胡椒粉少許
作法:
 1.將豬肋排洗淨,再切成約5公分的寬度,放入滾水中汆燙去血水備用。  2.杏鮑菇切滾刀狀;蒜頭切片備用。  3.汆燙好的豬肋排放入平底鍋中,加入少許沙拉油,以小火慢慢煎至外觀上色後。  4.續加入作法2的材料和所有調味料,以中小火慢慢燴煮,煮至湯汁略收乾即可。

Honey Ribs

Materials: 
300 grams of pork ribs  Pleurotus 1  Garlic 2 
Seasoning: 
Cream 2 tablespoons soy sauce  1 tablespoon sugar  Water 400cc  Pinch of salt  White pepper 
Practice: 
  1. Wash the ribs of pig, then cut into about 5 cm in width, into the boiling water and boil to the bloody hot spare.    2. Pleurotus cut hob shape; garlic slices aside.    3. boil hot good pork ribs into the pan, add a little salad oil, a small fire slowly fry until after the appearance of color.    4. Continued to join practice two materials and all seasonings to medium heat and cook slowly braise, boil the soup slightly closed dry.

橙汁燒排骨

材料:
小排骨300公克 柳橙汁600cc 薑5公克 青蔥1支
調味料:
白芝麻1大匙 鹽少許 白胡椒粉少許 香油1小匙
作法:
 1.將排骨切成約5公分的長度,再放入滾水中汆燙去血水。  2.薑切片狀;青蔥切段狀備用。  3.起一個炒鍋,先加入一大匙沙拉油,再加入作法2的材料以中火先爆香。  4.續加入作法1燙好的排骨和柳橙汁,再以中小火煮約10分鐘讓湯汁慢慢收乾。  5.最後再加入鹽、白胡椒粉和香油,盛盤後再撒上白芝麻即可。

Orange juice spare ribs

Materials: 
Small ribs 300 grams  Orange juice 600cc  Ginger 5 grams  Shallots 1 
Seasoning: 
1 tablespoon white sesame seeds  Pinch of salt  White pepper  1 tsp sesame oil 
Practice: 
  1 The ribs cut into about 5 cm in length, and then placed in boiling water and boil to the bloody hot.    2 ginger slices like; shallots and cut into sections like an alternate.    3 from a frying pan, add a tablespoon of vegetable oil first, then add the material to practice two first saute over medium heat.    4 continued the practice of adding a hot good ribs and orange juice, and then to medium heat and simmer for about 10 minutes to let the sauce dries slowly.    5 Finally, add salt, white pepper and sesame oil, then sprinkle dish white sesame seeds.

三杯雞

材料:
雞肉300公克 九層塔葉3支 蒜頭6粒 老薑10公克 辣椒1/3條
調味料:
醬油膏2大匙 砂糖1大匙 米酒1大匙 鹽少許 白胡椒粉少許 麻油2大匙 水3大匙
作法:
 1.將雞肉切成大塊狀,再放入滾水中汆燙去血水備用。  2.將新鮮九層塔葉、蒜頭洗淨;老薑、辣椒切片備用。  3.起一個炒鍋,加入麻油以中小火燒熱,加入老薑、蒜頭、辣椒先爆香,續加入作法1的雞肉翻炒均勻。  4.續加入所有的調味料,以中火煮至湯汁略收,再加入洗淨的新鮮九層塔即可。

Three cups of chicken

Materials: 
Chicken 300 grams  Basil leaves 3  Garlic 6  Ginger 10 grams  Pepper-third of 
Seasoning: 
Cream 2 tablespoons soy sauce  1 tablespoon sugar  1 tablespoon rice wine  Pinch of salt  White pepper  2 tablespoons sesame oil  3 tablespoons water 
Practice: 
  1 chicken cut into large lumps, then add boiling water to the bloody boil hot spare.    2 fresh basil leaves, garlic wash; ginger, pepper slices aside.    3 from a wok, add the sesame oil over medium fire hot, add ginger, garlic, pepper saute first, continued the practice of adding a chicken stir fry evenly.    4 Add all seasonings continued to boil over medium heat until soup is slightly closed, then add fresh basil can be washed.

黑椒牛仔骨

材料:
牛小仔排2片 青蔥2支 洋蔥1/2粒 蒜頭2粒 辣椒1/2條
調味料:
奶油1大匙 黑胡椒粒1小匙 雞粉1小匙 鹽少許 香油1小匙
醃料:
醬油1小匙 太白粉1小匙 鹽少許 黑胡椒粉少許 香油1小匙
作法:
 1.將牛仔排切成約7公分長度,再放入醃料略醃15分鐘。  2.青蔥切段;洋蔥切絲;蒜頭、辣椒切片備用。  3.將醃好的牛小排放入油溫約180℃的鍋中,炸至外觀上色備用。  4.另取一個炒鍋,再加入一大匙沙拉油燒熱,放入作法2的材料以中火炒香,再加入作法3炸好的牛小排和所有的調味料翻炒至入味即可。

Black Pepper Ribs

Materials: 
Small cattle Tsai Pai 2  Shallots 2  Onion ½ tablets  Garlic 2  Pepper strips ½ 
Seasoning: 
1 tablespoon butter  1 tsp black pepper  Chicken powder 1 tsp  Pinch of salt  1 tsp sesame oil 
Marinade: 
Soy sauce 1 tsp  1 tsp cornstarch  Pinch of salt  Black pepper  1 tsp sesame oil 
Practice: 
  1 The Cowboys cut about 7 cm length of the row, then add marinade and marinate 15 minutes.    2 shallots and cut into sections; onions and shredded; garlic, chili slices aside.    3 The marinated beef short about 180 ℃ oil discharged into the pot, fry until the appearance of color alternate.    4 Another take a wok, then add a tablespoon of salad oil pan, add material to practice two saute over medium heat, then add the practice of three fried beef short ribs and stir fry until all the tasty seasonings that available.

紅燒獅子頭

材料:
白菜200公克 豬絞肉300公克 荸薺2粒 洋蔥1/4粒 蒜頭2粒 香菜1支 紅蘿蔔10公克 木耳1片 水800cc
調味料:
A.五香粉1小匙 蛋白1顆 鹽少許 白胡椒粉少許 香油1小匙 B.醬油2大匙 鹽少許 白胡椒粉少許 香油1小匙
作法:
 1.荸薺、洋蔥、蒜頭、香菜都切小丁狀備用。  2.將大白菜洗淨切成大塊狀;紅蘿蔔切片;木耳切絲備用。  3.取一個容器,加入豬絞肉與作法1的所有材料攪拌均勻,再加入所有調味料A混合拌勻。  4.將攪拌均勻的豬絞肉用手掌朔型成圓球狀,再放入油溫約180℃的油鍋中炸至定型上色。  5.取一個炒鍋,加入作法2的所有材料與調味料B煮至滾沸後,再放入作法4炸好的獅子頭以中火煮約15分鐘即可。

Braised lion head

Materials: 
200 grams of cabbage  300 grams of ground pork  Water chestnuts 2  Onion quarter tablets  Garlic 2  Coriander 1  Carrots 10 grams  Fungus 1  Water 800cc 
Seasoning: 
A. allspice 1 tsp  Protein 1  Pinch of salt  White pepper  1 tsp sesame oil  B. 2 tablespoons soy sauce  Pinch of salt  White pepper  1 tsp sesame oil 
Practice: 
  1 water chestnuts, onion, garlic, parsley-like all cut Ding spare.    2 Wash the cabbage and cut into large blocks; carrot slices; fungus shred.    3 Take a container, add ground pork all the materials and practices a stir, then add all the seasonings A hybrid mix.    4 Stir the ground pork with the palm Schomburg type into a round ball, then add the oil in the pan and deep fry for about 180 ℃ stereotypes color.    5 Take a wok, add all the materials and practices 2 B seasonings and cook until boiling, then put in practice four fried meatball to the heat and simmer for about 15 minutes.

排骨酥

材料:
排骨400公克 蒜末10公克 蔥末10公克 地瓜粉適量
醃料:
糖1/2小匙 鹽少許 水2大匙 蛋液1/2顆 米酒2大匙 醬油少許 豆腐乳1塊 太白粉少許
作法:
 1.排骨沖水洗淨後瀝乾備用。  2.將作法1的排骨加入所有醃料、蒜末、蔥末拌勻醃約2小時備用。  3.將作法2排骨均勻沾裹上地瓜粉放至5分鐘使之反潮備用。  4.熱鍋,倒入稍多的油,待油溫熱至約160℃,將作法3的排骨放入鍋中,以小火炸約8分鐘,再轉大火至至表面酥脆上色即可。

Crisp pork ribs

Materials: 
Ribs 400 grams  Minced garlic 10 grams  Diced green onion 10 grams  The right amount of sweet potato flour 
Marinade: 
½ tsp sugar  Pinch of salt  2 tablespoons water  Egg ½ stars  2 tablespoons rice wine  A little soy sauce  Fermented bean curd 1  A little cornstarch 
Practice: 
  1 Wash and drain spare ribs after flushing.    2 ribs practice one's add all marinade, garlic, green onion and marinate for about two hours standby.    3 will practice two ribs stick wrapped in sweet potato flour evenly placed to five minutes to make it anti-surge spare.    4 hot pan, pour a little more oil until the oil is warmed to about 160 ℃, the practice of ribs 3 into the pot, fry a small fire about 8 minutes, then transferred to the surface of the fire to be crisp color .

巴戟杜仲煲豬尾骨

材料: 巴戟,杜仲各5錢,
黑豆1兩,
紅棗6粒,
豬尾骨12兩.

做法: 黑豆白鑊炒香;豬尾骨出水;其餘材料浸洗;將全部材料放入煲內,用8碗水煮約3小時成4碗即成.

茶葉蛋

材料:
雞蛋10顆 鹽3大匙 砂糖3大匙 烏龍茶葉5公克 煙燻滷汁3000㏄ 香油適量
作法:
 1.取一鍋湯鍋放入雞蛋,加入約1500㏄的水(份量外,須蓋過雞蛋),加入3大匙的鹽,以中火煮至滾沸後改小火,煮約5分鐘後取出雞蛋沖冷水泡涼,再將蛋殼剝除,備用。  2.茶香滷汁倒入湯鍋煮至滾沸,放入作法1雞蛋,以小火讓滷汁保持略滾狀態煮約1分鐘後熄火,浸泡約1小時後撈出瀝乾滷汁。  3.取一中華炒鍋鋪上鋁箔紙,撒上細砂糖和烏龍茶葉,架上鐵網架,放上作法2滷蛋,蓋上鍋蓋轉中火,加熱至鍋邊冒煙後改小火,燜約5分鐘後熄火再燜約2分鐘,打開鍋蓋取出,於滷蛋表面刷上香油即可。