Sun's kitchen

秋天食谱 10.酥炸黄花 买一条约480克的黄花鱼，去鲮，在鱼背脊处剐开，起出正骨，取去内脏成板块状，洗浸，沥干，加味拌腌。稍后，用个鸡蛋拌捞鱼身，再用干生粉捞干放下油锅内，用慢火炸，炸至鱼身呈现金黄色时捞起上碟。另方面，在酱料店买五柳菜120克，切丝，用半碗糖醋拌煮适味，下些粉芡，铲起放上鱼面，加香菜便行。内酥，微酸，醒胃，下酒不俗。 11.瑶柱蒸滑蛋 瑶柱碎20克，用温水洗过，再用滚水浸着，隔水蒸焾，趁熟弄成丝条，鸡蛋3个。打破，加味拌烂，加入瑶柱，汁水拌匀蛋浆，置碟蒸熟。加熟油，豉油上桌。 12.西菜扒肉丝 西洋菜640克，摘好，先行焯熟捞起。肉丝120克，冬菇丝2只先蒸熟，云耳4朵浸开，切丝。材料准备当后，用蚝油芡汁烩煮成碟。 Autumn Recipes 10. Deep-Fried Yellow Croaker Buy one yellow croaker weighing about 480 grams. Scale the fish and make an incision along the backbone. Remove the main bone and the entrails, leaving the fish in one flat piece. Wash it thoroughly and drain well. Season and marinate the fish with the desired seasonings. After marinating for a while, coat the fish with beaten egg, then dredge it thoroughly in dry starch. Deep-fry the fish over low heat until the body turns golden brown. Remove and place on a serving plate. Meanwhile, purchase 120 grams of Ng Liu Choy (pickled mixed vegetables) from a Chinese grocery or sauce shop and shred them. Simmer the shredded ...

秋天食谱 7.雪梨红萝卜煲猪榐 天津雪梨5个，去核和内里之核心，切厚片，红萝卜400克刨去皮，切厚片，猪榐瘦肉320克，或扇骨480克，无花果4个切开边，陈皮1块同煲三个小时以上，调味，汤水清鲜，味甜。 8.烧鱼头津丝煲 天气渐寒，煲仔菜也得令上市，家常饭菜中，不妨做个煲仔菜，送菜乃耐热，吃起来够热量。大头鱼4边，每边斩开3件，加味拌腌，用干生粉捞干，炸香，香菇4只，肉丝60克，姜8片，粉丝 80克，绍菜240克。粉丝浸软，绍菜先煮熟垫煲底。肉丝，姜煲香后，下些水，加香菇，调味，全加在煲内，原煲在炉火上煲炆8分钟，下粉芡，胡椒粉，香菜即成。 9.芽菜炒鲜虾仁 芽菜仔480克，摘去头尾，鲜虾仁200克，姜丝少许同炒。 Autumn Recipes 7. Double-Boiled Snow Pear and Carrot Soup with Pork Shank • 5 Tianjin snow pears, cored and the inner core removed, then cut into thick slices • 400 g carrots, peeled and cut into thick slices • 320 g lean pork shank, or 480 g pork spare ribs • 4 dried figs, halved • 1 piece dried tangerine peel Combine all the ingredients and simmer for at least 3 hours. Season to taste. The soup is clear, light, fresh, and naturally sweet. 8. Clay Pot Braised Fish Head with Glass Noodles As the weather turns colder, clay-pot dishes come into season. A warm clay-pot dish is a good addition to a family meal, as it stays hot and makes for a hearty dish. • 4 sections of b...

秋天菜谱 4.蚝豉发菜汤 中等蚝豉120克，用温水浸过。瘦肉400克，原件，先煲着。发菜20克，浸软，滴下生油洗过。待猪肉煲两小时后，加入蚝豉，发菜同煲至好，调味即成。 5.菜远炒猪腰 菜心480克，猪腰2只，切开两边，切去内里之白筋，洗过，切成波罗纹，再切小件，沥干水后，加味拌匀，姜6片，烧酒等同炒后，即可上碟。 6.豉汁蒸盲曹 盲曹鱼很肥美，而且肉质幼嫩，买一条新鲜回来约440克重，弄净，加上调好味之豉汁，油蒸熟即可享用。 Autumn Recipes 4. Oyster and Fat Choy Soup Soak 120 g of dried oysters in warm water. Use 400 g of lean pork, in one piece, and simmer it first. Soak 20 g of fat choy until softened, then wash it with a few drops of cooking oil. After the pork has been simmering for two hours, add the dried oysters and fat choy. Continue simmering until everything is fully cooked, then season to taste and serve. 5. Stir-Fried Chinese Broccoli with Pork Kidney Use 480 g of Chinese broccoli and 2 pork kidneys. Cut the kidneys in half, remove the white membrane and sinew inside, and rinse well. Score them in a pineapple-pattern cut, then cut into small pieces and drain thoroughly. Season to taste. Stir-fry the pork kidneys with 6 slices of ginger and a little Chinese cooking wine. ...

秋天食谱 1. 猪尾煲牛七杜仲 买猪尾连尾骨的约640克斩件，买牛七40克，杜仲16克，龙眼干20克，煲内水滚时，放下各料同煲三小时，调味即成。这汤品适合较年长者食用。 2. 罗薄煮牛肉 罗薄合时甜又焾，佐膳佳品。买罗薄800克，去皮先煮焾。牛肉160克切片，加味拌腌后，用青蒜，姜起锅，炒过牛肉，加入已焾之罗薄，余下的青蒜尾，调味，同煮片刻，下粉芡，兜匀上碟。 3. 魲鱼腩煮豆腐角 魲鱼腩480克斩碎，加味拌腌。稍后用生粉捞过炸香，取些面豉，姜，青蒜起锅，下些水，加入160豆腐角，炸香之魲鱼腩同炆至好，下粉芡上碟，洒些胡椒粉。 Autumn Recipes 1. Pig’s Tail Soup with Chinese Dodder Root and Eucommia Bark Buy about 640 g of pig’s tail, including the tail bone, and cut it into pieces. Prepare 40 g of Chinese dodder root (牛七), 16 g of Eucommia bark (杜仲), and 20 g of dried longan. Bring the water in the pot to a boil, then add all the ingredients. Simmer together for 3 hours. Season to taste and serve. This soup is suitable for older adults. 2. Braised Radish with Beef Radish is especially sweet and tender in season and makes an excellent accompaniment to a meal. Prepare 800 g of radish. Peel it and cook until tender. Slice 160 g of beef, season and marinate briefly. Heat a wok with green garlic and ginger, then stir-fry the beef. Add the c...

夏天菜谱 4.冬瓜鲜莲叶鸭汤 冬瓜1500克，鲜莲叶1小块，鸭一只1200克，意米20克，白果120克，陈皮半个等。 冬瓜连皮洗过，切成大件。莲叶，陈皮，白果去壳，鸭洗净沥干，放下锅中煎爆过。待煲内水沸时，放下各料同煲。 5.韮黄凤肝卷 韮黄80克，鸡肝240克，叉烧80克，冬菇4只，豆芽120克，木耳4朵，薄饼8块，面粉1汤匙等。 去净鸡肝白筋，切丝条，叉烧切丝，冬菇浸开，切丝，先行蒸熟。木耳浸开，切丝，韮黄也切寸度，面粉开成浓糊。鸡肝先在油中泡熟后，豆芽，木耳，叉烧和韮黄等烩煮至半熟，调芡铲起，分成8份，用薄饼块分别包卷成圆条，开口之处则用粉糊蘸好，放下慢滚油中炸至金黄捞起，切段上碟。 6.雍菜虾酱鲜尤 雍菜480克，鲜尤鱼480克，虾酱1茶匙，蒜头4颗，红辣椒1条。 洗过雍菜，摘好。尤鱼剐好，切成波罗纹，再切成小件，稍烫待用。红辣椒切丝，蒜头捣烂。雍菜先炒至半熟铲起。再用蒜茸，虾酱起锅，爆过鲜尤，椒丝，调味，加入雍菜，熟油，兜匀上碟。 Recipes of Summer 4. Duck Soup with wintermelon and Fresh Lotus Leaf Ingredients: • Wintermelon — 1,500 g • Fresh lotus leaf — 1 small piece • Duck — 1 whole, about 1,200 g • Chinese barley (coix seed) — 20 g • Ginkgo nuts — 120 g • Dried tangerine peel — ½ piece Method: Wash the wintermelon thoroughly, including the skins, and cut them into large pieces. Wash the lotus leaf and dried tangerine peel. Shell the ginkgo nuts. Wash and drain the duck, then pan-fry it until lightly browned. Bring the soup water to a boil, then add all the ingredients. Simmer tog...

(夏天食谱) 1. 瓜粒百宝汤 冬瓜640克，鲜草菇80克，雪耳4朵，冬菇4个，瘦肉粒80克，鲜鸡屯2个，鲜虾仁80克，火鸭肉粒60克，丝瓜1条，鸡蛋2个。 各项材料均切粒-瓜粒，冬菇粒，雪耳（先浸开），肉粒，鸡屯粒等先行滚着，待瓜粒焾时，放下草菇粒，虾仁，火鸭肉粒，丝瓜粒，并即调味，再滚后，冲下鸡蛋液即成。 2. 紫罗泡腰花 嫩子姜100克，熟的波萝肉400克，新鲜猪腰2个，红辣椒1只，云耳5朵。姜去皮切薄片，用盐腌扎干。波萝切小件，用盐水浸过用沙糖拌腌。猪腰去白筋，切成波萝纹，再切小件，放入清水中泡过，沥干水，加味拌腌。红椒切件，雪耳洗净。并调半碗味芡待用。猪腰在沸油中泡过捞起。倒起油，炒过嫩姜，云耳，加入波萝同炒片刻兜起。再起锅，炒过猪腰，倾下味芡即成。 3．雪菜炒鳝丝 雪里红320克，黄鳝640克，冬菇3个，红辣椒2只，云耳5朵，姜丝少许。 雪里红，冬菇，辣椒均切丝。冬菇先蒸熟，云耳切丝。黄鳝剐好用盐拌擦在水喉下冲洗净，放下沸水中稍烫即捞起在冷水中，切丝待用。雪菜用糖炒好，在用姜丝烩炒鳝丝加雪菜等即成。 Summer Recipes 1. Diced Melon “Treasure” Soup Ingredients: • 640g winter melon • 80g fresh straw mushrooms • 4 pieces white fungus (tremella), soaked • 4 dried shiitake mushrooms • 80g diced lean pork • 2 fresh chicken gizzards • 80g fresh shrimp • 60g roast duck meat (diced) • 1 luffa (angled gourd) • 2 eggs Instructions: Cut all ingredients into small cubes (melon, mushrooms, fungus, meat, etc.). Bring the diced ingredients (except the quick-cooking ones) to a boil first. When the winter melon becomes tender, a...