(Chinese version of recipes)

19．青红萝卜汤

青，红萝卜共1.2千克，猪扇骨520克，无花果6粒，陈皮一块同煲1.5小时即成。

20.芽菜炒三丝

芽菜480克，肉丝120克，鸡蛋2个，拌烂，煎成薄片切丝，冬菇3个浸软切丝，再下少许韮黄同炒。

21.味菜煮门鳝

咸水鳝480克，切成小块，配上合味之咸酸菜同煮，吃得辣者加些小米辣，吃起来分外醒胃。

（Recipes of Spring）

19. Green and Red Carrot Soup
Green and red carrots (1.2 kg), pig's shank bones (520 g), 6 dried figs, and a piece of dried tangerine peel. Boil together for 1.5 hours until done.

20. Stir-fried Sprouts with Three Shreds
480 g of sprouts, 120 g of shredded meat, 2 eggs. Mix well, fry into thin sheets, then cut into shreds. Soak 3 dried mushrooms, slice them, and stir-fry with a little yellow chives.

21. Braised Mudfish with Pickled Vegetables
480 g of salted mudfish, cut into small pieces, cooked with a mixture of pickled vegetables. For those who enjoy spicy food, add some small chili peppers. It’s a dish that awakens the appetite.


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