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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...
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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. ...
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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...
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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...
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(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...
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Qingming Festival（清明节），又称扫墓节，是中国最有意义的传统节日之一。它通常在每年四月初举行，是人们祭奠祖先、反思人生、迎接春天到来的重要时刻。这个节日将庄重的追思与对自然的温柔欣赏融合在一起，既充满情感，又显得宁静祥和。 清明节的起源可以追溯到两千五百多年前的Cold Food Festival（寒食节），这一节日是为了纪念忠臣介子推。相传，介子推曾在流亡途中割下自己腿上的肉来救济饥饿的君主。后来这位君主成为国君，却忽视了他的恩人。介子推于是隐居山中，与母亲相依为命。国君为了逼他出山，下令放火烧山，但介子推宁死不出，最终葬身火海。国君深感愧疚，于是下令设立禁火之日，人们只能吃冷食。随着时间推移，这一习俗与清明节逐渐融合，演变成祭祖和缅怀先人的节日。 在清明节期间，人们会前往祖先的墓地扫墓，清理杂草、擦拭墓碑，并献上供品。这些供品通常包括食物、茶、水酒以及纸扎物品。焚香、叩拜是常见的仪式，表达对先人的尊敬与孝道。扫墓不仅是对逝者的纪念，也有助于增强家庭成员之间的联系和文化的延续。 食物在清明节中也扮演着重要角色，既体现传统，又呼应春天的到来。其中最具代表性的食物之一是Qingtuan（青团）。这种色泽翠绿的糯米团通常由糯米粉与艾草或麦青汁制成，因此带有淡淡的草本清香。青团的内馅多为红豆沙或黑芝麻，口感软糯香甜，深受人们喜爱。在中国南方地区尤为流行，象征着新生与希望。 另一种传统食品是Sanzi（馓子），这是一种酥脆的油炸面食，外形扭曲，色泽金黄，口感香脆，常作为节日小吃。在一些地区，人们还会制作薄饼或食用冷食，这些习俗保留了寒食节“禁火”的传统。 除了祭祀和饮食，清明节也是亲近自然的好时节。人们常常外出踏青、放风筝，或欣赏盛开的花朵和葱郁的景色。这体现了清明节的双重意义——既缅怀过去，又拥抱新生。 总的来说，清明节不仅仅是一个纪念逝者的日子，更是一种关于尊重、感恩以及人与自然和谐共处的文化表达。通过其悠久的传说、丰富的习俗以及独特的食物，清明节将一代又一代的人紧密联系在一起，提醒人们不忘根源，同时珍惜当下与未来。 ( English version ) Today is Qingming Festival, also known as Tomb-Sweeping Day, is one of the most meaningful t...
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94.白饭鱼汤 新鲜白饭鱼240克，板豆腐1件，切小片，鲜草菇120克，切片，鸡蛋1个，姜丝，元绥等。烧滚一锅水，放下豆腐先滚片刻，调味，放下草菇，姜丝，白饭鱼同滚，拌入蛋浆即成，吃时加入元绥。 95.芥籣炒尤鱼 芥籣640克，切度，鲜尤鱼400克，用些姜汁，豆粉拌匀，下烧酒与菜炒匀即成。 96.豆豉炒排骨 肉排280克，斩小件，加味拌匀。青椒2个，辣椒2只，洋葱1个，豆豉，青蒜，姜等起锅同炒至熟。 Recipes of Spring 94. Whitebait Fish Soup • 240g fresh whitebait • 1 block firm tofu, cut into small pieces • 120g fresh straw mushrooms, sliced • 1 egg • Shredded ginger, cilantro Bring a pot of water to a boil. Add the tofu first and let it simmer briefly. Season to taste, then add the straw mushrooms, shredded ginger, and whitebait. Let everything cook together. Stir in the beaten egg to form egg ribbons. Garnish with cilantro before serving. 95. Stir-fried Chinese Broccoli with Squid • 640g Chinese broccoli (gai lan), cut into sections • 400g fresh squid • A little ginger juice • Some cornstarch • A splash of cooking wine Mix the squid with ginger juice and cornstarch. Heat a wok,then stir-fry together with the Chinese broccoli,add cooking wine until it cooked through. ...
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