(Chinese version of Recipes)

7.莲藕大俐汤

莲藕640克，猪俐640克，粉肠200克，蚝豉60克，发菜12克，陈皮1块。

莲藕洗净和陈皮先煲。猪俐用热水烫过刮净，粉肠通净，蚝豉，发菜浸匀洗净。莲藕煲1小时后，加猪俐，粉肠，蚝豉同煲，将蚝豉，发菜同煲15分钟，调味即成。

8.奶汁常春鸡

揶汁80克，淡奶1小罐，鸡1个1.5千克，靚芥兰480克，姜，葱小量。

鸡剐好，外皮，内腔用盐擦匀，姜，葱放入鸡腔内，注入烧酒，隔水原个蒸熟。芥兰原棵，切去老的部分，放入沸水綽熟。鸡晾凉后，斩件上碟，芥兰加调味炒过拌在碟边，揶汁，淡奶调煮成稀汁淋上面。

9.百花酿北菇

鲮鱼肉400克，鲜虾肉160克，北菇100克，豆苗320克，元须2棵。

綾鱼肉弄成鱼胶，虾肉按烂成茸，拌哒成胶后加入鱼胶肉拌匀。北菇浸开，加味先煲熟，待凉，后沥干水，在菇底啪上生粉，取鱼胶醸上小拱圆形，放入碟。醸妥后，隔沸水蒸熟。豆苗踔好垫在碟，将蒸好的北菇放上面，调嵌摆上元须即成。

Recipes of Spring

7. Lotus Root and pork  Soup
Ingredients:

• 640g lotus root
• 640g pork (pork leg)
• 200g pig intestine
• 60g dried oyster
• 12g black moss (fa cai)
• 1 piece of dried tangerine peel (chen pi)

Instructions:

1. Wash the lotus root and cook with the tangerine peel.
2. Blanch the pork in hot water, scrape clean, and clean the pig intestine. Soak the dried oysters and black moss, then wash them.
3. After boiling the lotus root for 1 hour, add the pork, pig intestine, and dried oysters. Simmer for 15 more minutes, then add the black moss, and cook for an additional 15 minutes.
4. Adjust the seasoning, and the soup is ready to serve.

8. Milk Sauce Spring Chicken
Ingredients:

• 80g coconut milk
• 1 small can of milk
• 1 whole chicken (about 1.5kg)
• 480g fresh Chinese kale (gai lan)
• A small amount of ginger and scallions

Instructions:

1. Prepare the chicken by rubbing salt on the skin and inside. Stuff the ginger and scallions inside the chicken and pour in some cooking wine. Steam the chicken whole until cooked.
2. Cut the tough parts off the Chinese kale, and blanch them in boiling water.
3. Let the chicken cool, then chop it into pieces and plate it. Stir-fry the Chinese kale with seasoning and place it around the chicken on the plate.
4. Mix the soy sauce and evaporated milk to create a thin sauce and pour it over the chicken.

9. Stuffed Shiitake Mushrooms with Fish and Shrimp
Ingredients:

• 400g white fish (lionfish)
• 160g fresh shrimp meat
• 100g shiitake mushrooms
• 320g bean sprouts
• 2 sprigs of cilantro

Instructions:

1. Grind the fish meat into a paste and mash the shrimp meat. Mix both to form a uniform paste.
2. Soak the shiitake mushrooms, then cook them with seasonings and let them cool. Remove excess water from the mushrooms and dust the bottoms with cornstarch.
3. Shape the fish paste into small round dumplings and place them on top of each mushroom.
4. Steam the stuffed mushrooms over boiling water until fully cooked.
5. Prepare the bean sprouts and place them on the plate as a base. Place the steamed mushrooms top and garnish with cilantro before serving.