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82.枸楫润肉窝蛋汤 枸楫160克，柳梅瘦肉120克，鸡蛋4个，姜八片。枸楫原颗洗过，摘叶后再洗。取部分枸楫骨茎熬水作汤。猪润，瘦肉分别切片，加味拌腌。 枸楫骨取起，放下叶，姜同滚片刻捞起上碟。猪润，瘦肉放下，慢火浸熟，捞起上菜面。这时，逐个鸡蛋打破在汤中，收慢火浸着，快将熟之蛋是会浮上汤面上，蛋黄可将取起在肉面，用生抽调味即成。 83.蔴婆豆腐 板豆腐4件，猪肉160克，榨菜40克，火腿肉40克，辣油1茶匙。 豆腐在清水中泡过，每件切成4小块，猪肉剁成泥，加味拌匀，榨菜切成粒，火腿肉切成泥。 肉茸在油锅中爆香，下些上汤，加入豆腐同煮，榨菜，辣油加下，调味，下些粉芡铺上碟，撒下火腿茸即成。 84.笋花焖肥鹅 靚笋花80克，光鹅1只，靚南乳半件，老抽和各味料，青蒜葱适量。 笋花，要鲜隔夜浸泡开，切去老的部份，撕开条丝，放下沸水中滚过，又在清水中泡过，沥干水，放下白锅中爆过候用。 鹅剐好，南乳拌烂，加些糖，老抽，蒜蓉拌匀，取少半塞入鹅腔内，鹅皮则涂上老抽，放在锅中煎爆，加入余下之南乳同爆香，倾下清水，放下笋花同焖，直置鹅焾取起待凉，斩件上碟。笋花亦焾，下些粉芡调煮汁，铲起拌在鹅边，笋花渗透鹅之甜汁和南乳香味，使你有吃笋花之先，后吃鹅肉之感。 Recipes of Spring 82. Goji Stem and Leaf Soup with Pork Liver, Lean Pork and Eggs Ingredients: • 160g goji stems and leaves • 120g lean pork • 4 eggs • 8 slices ginger Method: Wash the whole goji stems thoroughly. Pick off the leaves and wash them again. Use some of the goji stems to boil in water to make the soup base. Slice the pork liver and lean pork separately. Season and marinate them. Remove the goji stems from the soup. Add the leaves and ginger slice...
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79.雪菜肉丝汤, 买上海咸菜120克，切丝沥干。肉丝120克，冬菇3只，虾米20克，姜丝少许。先将姜丝，虾米爆过，赞下清水，改用汤锅盛起加菇丝，雪菜先滚片刻，后下肉丝，粉丝再滚，调味即可。 80，香菇蒸田鸡, 田鸡480克，剐好斩碎，配些冬菇，云耳，红枣，姜片，调味料适量，放置锅中蒸半小时即可。 81.通菜炒鲜尤, 通菜春末还算当造，青菜较少，吃餐也不妨。鲜尤，清爽不腻，配炒时，可加些虾酱或腐乳同炒，增添菜式之美味。买通菜480克，鲜尤360克，虾酱1茶匙，腐乳2件，蒜头3颗。 Recipes of Spring 79. Snow Vegetable and Shredded Pork Soup, Buy 120 g Shanghai salted mustard greens, shred them and drain well. Prepare 120 g shredded pork, 3 dried shiitake mushrooms, 20 g dried shrimp, and a small amount of shredded ginger. First stir-fry the ginger and dried shrimp until fragrant. Add water and transfer to a soup pot. Add the shredded mushrooms and let the salted mustard greens boil briefly, then add the pork. Rinse off any rice noodle, bring back to a boil, season to taste, and serve. 80. Steamed Frog with Shiitake Mushrooms, Use 480 g frog meat, cleaned and chopped into pieces. Add some dried shiitake mushrooms, wood ear fungus, red dates, and sliced ginger. Season with appropriate seasonings, place everything...
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  (Chinese version of recipes) 76 ． 紫菜肉茸蛋花汤 紫菜 2 块，浸开，捡去杂质，洗净，放下煲内先滚。瘦肉 160 克，剁烂成茸，加味拌过，放下紫菜同滚，调味。鸡蛋 2 个，拌烂，拌下紫菜汤内，调味便妥。 77. 冬菇蒸滑鸡 剐净之光鸡半只，斩碎，冬菇 4 只，浸开，切碎，云耳少许，浸开，洗净同加在鸡件内，姜片，烧酒，盐，糖，生粉，蔴油等拌匀上碟蒸半小时即可。 78. 凉瓜焖斑腩 凉瓜 480 克，切件，出水，在白锅内爆透。石斑腩或鲤鱼腩 400 克，斩碎，加味拌匀，用生粉捞干鱼件，炸香。然后用姜，蒜，豆豉起锅，放下凉瓜同爆片刻，下水，调味，加入斑腩同焖 片刻，下粉芡上碟。 Recipes of Spring 76. Seaweed, Minced Pork & Egg Drop Soup Soak 2 sheets of dried seaweed until softened. Pick out impurities, rinse clean, and place in a pot with water. Bring to a boil. Take 160 g lean pork, mince it finely, season and mix well, then add it to the pot with the seaweed and let it boil. Adjust seasoning. Beat 2 eggs well and slowly pour them into the boiling soup while stirring gently. Adjust seasoning and the soup is ready. 77. Steamed Chicken with Shiitake Mushrooms Clean half a whole chicken thoroughly and chop into small pieces. Soak 4 shiitake mushrooms until soft, then chop finely. Soak a small amount of dried bla...
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  (Chinese version of recipes) 73. 蕃茄滑蛋 蕃茄 400 克，放下沸水内慢着滚，直至茄皮爆裂取出，剥去茄皮。蕃茄切碎，下锅将蕃茄煮，用糖，盐调味。这时。就要用生粉水倾下埋成稀嵌之茄汁，立即兜起上碟。另备好 4 个鸡蛋，即下拌好之蛋浆，快手炒匀，即放下刚煮好之蕃茄，快手炒至蛋浆结糊时息火，立即上碟 . 74. 银耳煲童鸡汤 有汤有菜，又好饮，又好食。鸡项仔一只约 960 克，银耳 20 克，瘦肉 160 克，再加肇实，蜜枣同煲，汤味浓香。 75. 蒸银鱼干 银鱼干 60 克，洗过加油蒸，熟后加豉油。 Recipes for Spring 73. Scrambled Eggs with Tomatoes Use 400g of tomatoes. Place them in boiling water and simmer until the skins split. Remove and peel the tomatoes. Chop them finely and cook in a pan. Season with sugar and salt. Then add a cornstarch slurry to slightly thicken the tomato sauce. Quickly remove and set aside. Separately, prepare 4 eggs and beat them well. Pour the beaten eggs into a hot pan and stir-fry quickly. Once semi-set, add the cooked tomato mixture. Stir-fry swiftly until the eggs are just set and form a soft scramble. Remove from heat and serve immediately. 74. White Fungus Chicken Soup This soup is both delicious to drink and eat. Use one young chicken (aro...
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