(Chinese version of recipes)

31.竹芋肇实骨汤

竹芋960克，肇实40克，排骨480克，蜜枣6个，陈皮1块。

竹芋去老衣，斜刀切厚片待用。肇实洗净，排骨斩块，洗净，陈皮浸软，洗刮净。

待沸水时，放下各料同煲2小时以上，调味即成，汤水清凉味甜，是春，夏季节中之合时汤水.

32.香葱煎牛肉茸

新鲜牛肉480克，肥猪肉80克，洋葱1个，荷塘葱菜半件，马蹄肉4个，生粉和味料等。

牛肉剁成茸，肥猪肉切肉粒，加在牛肉茸中，洋葱，葱菜，马蹄均切幼粒待用。洋葱则在油锅中爆香。

这时，牛肉茸内加1汤匙半生粉，白糖，盐，生抽等调味拌匀，加入爆香之洋葱，葱菜，马蹄等在次拌匀，在锅中煎成若干小个后上碟，吃时点些㴔汁或翻茄汁，美味又可口。

33.双苗扒海参

白菜苗240克，豆苗160克，浸发好之海参960克，上汤两汤碗和各味料等。

白菜苗原棵洗净，焯熟。豆苗去径，焯过。浸好之海参洗净，用姜葱起锅，赞烧酒，加水姜海参煮过，20分钟后取出在冻水中洗过，切件，再用上汤煨炆至焾。

白菜苗，豆苗分别加味炒过上碟，待海参焾时，加粉嵌，铺菜面，加熟油即成。

致尊敬的读者：

非常感谢您一路陪伴我的博客之旅！在过去的一个多月里，我学到了很多，也不断成长，衷心感激您的支持与鼓励。作为一名业余艺术爱好者，我最近完成了一幅可爱的画作，迫不及待地想与您分享。艺术与写作给我带来了无尽的快乐，我希望我的作品也能为您带来一些灵感。您的陪伴对我来说意义非凡，我期待着与您继续这段充满创意的旅程。祝您一切美好，真诚欢迎您与我一同前行！

 （Recipes of Spring）

31. Taro and Gorgon Fruit Soup

Ingredients:

• 960g taro
• 40g gorgon fruit
• 480g pork ribs
• 6 candied dates
• 1 piece dried tangerine peel

Preparation:
Peel off the tough outer skin of the taro and cut it into thick slices. Wash the gorgon fruit. Chop the pork ribs into pieces and rinse them. Soak the dried tangerine peel until soft, then clean and scrape off the inner membrane.

Bring water to a boil, then add all the ingredients and simmer for over 2 hours. Season to taste before serving. This soup is light, sweet, and refreshing, making it a perfect choice for the spring and summer seasons.

32. Pan-Fried Minced Beef with Scallions

Ingredients:

• 480g fresh beef
• 80g pork fat
• 1 onion
• Half a bunch of scallions
• 4 water chestnuts
• Cornstarch and seasonings

Preparation:
Finely mince the beef. Cut the pork fat into small pieces and mix it with the minced beef. Finely chop the onion, scallions, and water chestnuts. Stir-fry the onion in hot oil until fragrant.

Add 1.5 tablespoons of cornstarch, sugar, salt, soy sauce, and other seasonings to the minced beef mixture, and mix well. Then, add the sautéed onions, chopped scallions, and water chestnuts, and stir everything together. Form the mixture into small patties and pan-fry until golden brown. Serve with Worcestershire sauce or ketchup for a delicious and flavorful dish.

33. Braised Sea Cucumber with Double Sprouts

Ingredients:

• 240g baby Chinese cabbage
• 160g pea shoots
• 960g soaked sea cucumber
• 2 bowls of broth
• Seasonings

Preparation:
Wash the baby Chinese cabbage thoroughly and blanch it. Remove the stems from the pea shoots and blanch them as well.

Rinse the soaked sea cucumber and briefly stir-fry it with ginger and scallions, then deglaze with cooking wine. Add water and ginger, and simmer the sea cucumber for about 20 minutes. Remove and rinse in cold water, then cut into pieces. Braise the sea cucumber in broth until tender.

Stir-fry the baby Chinese cabbage and pea shoots separately with seasoning and arrange them on a serving plate. Once the sea cucumber is tender, thicken the sauce with cornstarch, pour it over the vegetables, drizzle with cooked oil, and serve.

To my lovely readers:

Thank you so much for being part of my blogging journey! Over the past month, I've learned and grown so much, and I truly appreciate your support and encouragement. As an amateur artist, I recently completed one lovely painting that I’m excited to share with you. Art and writing bring me so much joy, and I hope my creations can bring a little inspiration to you as well. Your presence here means the world to me, and I look forward to continuing this creative adventure together. Wishing you all the best, and I warmly welcome you to join me on this journey!