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88.鲜玉粟鸡粒羹 鲜玉粟3条，鸡粒160克，瘦肉80克，冬菇4个，鲜虾肉120克，鸡蛋2个，元绥3颗，上汤1大锅。 粟米拆粒，放下汤中先滚。鸡肉，瘦肉均切粒，加味捞匀。冬菇浸开，切粒，加在汤中同滚。虾肉切粒，加味捞匀。鸡蛋打破，捣烂，元绥洗净，切小段。粟米滚至焾，加入虾肉，瘦肉滚片刻，调味，拌入少许马蹄粉水成稀芡，放下虾肉，再拌入鸡蛋浆即成，吃时铺上元绥。 89.云南春卷 鸡蛋6个，冬菇20克，木耳4朵，草菇80克，银牙80克，笋肉40克，韮黄60克，云南火腿肉80克。打破鸡蛋，加些幼盐拌烂，然后浆蛋浆在白锅分别煎成4块薄蛋块，再将每块蛋块切成3小块待用。冬菇浸开，切丝，先蒸熟，其余用料均切丝。接着，将各料烩煮八成熟时，下些粉芡铲起。接着，取小蛋块铺平在碟，加下酌量菇丝火腿丝等馅料，包卷成小条。完成包卷成条后，放下油锅中煎香上碟，入口香爽而清，也可作点心用。 90.脆皮凤尾虾 中虾640克，面粉200克，粘米粉80克，发粉1茶匙和味料等。 先将面粉，粘米粉，发粉混在一起，注下少许水将之拌成浓浆，让它自然发酵。接着，将虾去壳，将尾部之壳留下，如是者全弄好后，洗过，用力在虾背之处轻刀介开，取去黑肠，加味拌匀。 待粉浆发酵至20分钟后，加下1汤匙生油，少许盐，糖拌匀。这时，可取虾蘸着粉浆，放下慢油锅内炸，炸至浅黄色捞起，余下之虾照样处理好，一碟脆皮凤尾虾即成。 Recipes of Spring 88. Fresh Corn Chicken Dice Soup Ingredients: • 3 fresh corn cobs • 160 g diced chicken • 80 g lean pork • 4 dried mushrooms • 120 g fresh shrimp meat • 2 eggs • 3 sprigs coriander • 1 large pot superior stock Method: 1. Remove the corn kernels from the cobs and add them to the stock. Bring to a boil. 2. Dice the chicken and lean pork, season lightly and mix well. 3. Soak the dr...
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85.田贯草小肚汤 田贯草2扎，猪小肚6个，生熟意米20克，白果120克，蜜枣5个，猪骨240克。 田贯草在花档或菜档都可买到，它具有利小便，清热食疗作用。田贯草连头茎洗净。猪小肚去净肥脂，剐开，用些盐，生粉拌擦过，在水喉下冲洗，又放下沸水滚15分钟，取出在冻水中洗净。白果去壳，猪骨洗净。 煲内水沸时，放下各料同煲3小时以上，调味即成。 86.豉油皇蒸醸豆腐 豆腐3件，鲮鱼脊肉240克，鲜虾肉120克，香菜，靚生抽适量。 对角切开豆腐成2件，撒下些盐腌过。鱼肉弄成鱼胶，虾肉弄成胶，混在一起，再次拌鞑。取出鱼胶醸在豆腐上，放在碟，全醸妥后，原碟隔水蒸熟后取出倒去水分，淋滚油，加豉油皇，香菜即成。 87.芥籣泡双珍 靚芥籣640克，猪腰1个，鹅屯2个，红罗卜5小片，姜8片，烧酒等。 削去芥兰之叶和老茎，放入沸水中烫过。猪腰开边，切去白筋，在外表切波罗纹，再切片件，加味拌腌。鹅屯弄净，去白筋，切片，加味拌腌。 籣度，红罗卜先加味炒过，腰片，屯片分别在沸油内泡过，倒起油，放下姜片，泡过油之腰，屯片兜炒，赞下烧酒，倾味芡，加入籣度兜匀上碟。 Recipes of Spring 85. Tian Guan Cao Pork Stomach Soup Ingredients: • 2 bundles Tian Guan Cao (a Chinese medicinal herb) • 6 pork stomachs • 20g raw and cooked coix seed (Job’s tears) • 120g ginkgo nuts • 5 candied dates • 240g pork bones Tian Guan Cao can be purchased at flower or vegetable markets. It is believed to promote urination and clear internal heat for therapeutic dietary purposes. Wash the Tian Guan Cao thoroughly, including stems. Clean the pork stomachs by removing excess fat. Cut them open, rub wit...
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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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