(Chinese version of recipes) 22. 鸡茸玉米羹 罐头玉米 1 罐，新鲜鸡半边，冬菇 4 只，鸡蛋 2 个，上汤 2 汤碗，马蹄粉适量。鸡起净肉，切肉粒，加味捞匀，冬菇切粒，玉米开罐倒下汤内拌匀滚着，加上鸡肉，冬菇同滚片刻，调味，拌入马蹄粉水成稀糊状后，再拌入 2 个鸡蛋即成 。 23. 芽菇煮肉片 640 克芽菇，去皮，切片后浸入清水片刻取出，半肥瘦猪肉 200 克，切片。面豉酱，青蒜起锅，爆过猪肉，放下芽菇片同炒，下少许水，调好味煮至芽菇至焾，加入芹菜兜匀，上碟。 24 ，红烧大鱼头 淡水大鱼头两个，开边，下些盐，糖，生抽拌腌，稍后，用干生粉捞匀鱼头，放入滚油炸，炸至金黄色捞起。肉丝 60 克，冬菇 4 只切丝，取些姜丝，青蒜起锅爆过肉丝，赞下烧酒，水，调味，放下菇丝，鱼头同焖，然后上碟，加些胡椒粉，香菜。 （ Recipes of Spring ） 22. Chicken and Corn Soup 1 can of canned corn, half a fresh chicken, 4 shiitake mushrooms, 2 eggs, 2 bowls of chicken stock, appropriate amount of water chestnut flour. Clean the chicken meat, cut into small cubes, and mix with seasoning. Dice the shiitake mushrooms. Open the canned corn and pour it into the chicken stock, stirring and bringing to a boil. Add the chicken and mushrooms, continue boiling for a few more minutes. Adjust seasoning. Mix water chestnut flour with water to form a thin paste and then stir it into...