(Chinese version of recipes)

52.紫菜汤

买干紫菜2个，浸软，洗浸先滚。另买猪润，瘦肉共240克，切片，加味捞匀，姜4片。待紫菜滚了15分钟后，放下猪润，瘦肉，姜片同滚熟，调味，拌入2个鸡蛋浆即成，汤味可口。

A bowl of soup with a spoon AI-generated content may be incorrect.

53．冬荷炒鲜尤

冬笋2个去殼，再批老皮，剩下嫩笋肉，出过水后，切片，在白锅爆透待炒。荷兰豆200克，摘妥。鲜尤鱼400克，切成波萝花纹，再切小件，青蒜2条，姜6片。荷兰豆，笋肉加味同炒熟，再起油锅，下姜，青蒜，鲜尤爆炒，下位嵌，加入荷兰豆等蔸匀即成。

A plate of food with squid and snow peas AI-generated content may be incorrect.

54．味菜门鳝

咸水鱼中的门鳝非常新鲜，买480克左右回来，配上240克咸菜，辣椒，青椒同煮成味美的“味菜门鳝”。

A plate of food on a white surface AI-generated content may be incorrect.

Recipes of Spring

52. Seaweed Soup Buy 2 pieces of dried seaweed, soak and soften them, then wash and bring to a boil. Also, buy 240 grams of pork offal and lean pork, slice them, and mix with seasonings. Add 4 slices of ginger. After boiling the seaweed for 15 minutes, add the pork offal, lean pork, and ginger slices, and cook until done. Adjust the seasoning and mix in 2 beaten eggs. The soup will have a delicious taste.

A bowl of soup with a spoon AI-generated content may be incorrect.

53. Stir-fried Winter Bamboo Shoots with Squid Peel 2 winter bamboo shoots, remove the old skin, and keep only the tender bamboo shoot flesh. Blanch the bamboo shoots in water, then slice them. Heat a pan and stir-fry. Prepare 200 grams of snow peas, and 400 grams of squid, cutting the squid into a crosshatch pattern and then into small pieces. Prepare 2 stalks of green onions and 6 slices of ginger. Stir-fry the snow peas and bamboo shoot pieces with seasoning. Then, heat oil in a separate pan, add ginger and green onions, and stir-fry the squid. After that, combine everything together, add the snow peas and bamboo shoots, and stir-fry evenly until cooked.

A plate of food with squid and snow peas AI-generated content may be incorrect.

54. Salted Fish with Pickled Vegetables Use 480 grams of fresh salted fish (preferably a type called "Men Shan" fish), and pair it with 240 grams of pickled vegetables. Add some chili peppers and green peppers and cook together to create a flavorful dish called "Salted Fish with Pickled Vegetables."


Comments

Post a Comment

Popular posts from this blog

Image
  (Chinese version of recipes) 46. 韮菜豆腐煮烧腩 韮菜 240 克，切皮，板豆腐 3 件，每件切开 2 块，在清水中泡过，稍煎香铲起。烧腩 240 克，斩件。用些蒜蓉，面豉起锅，爆过烧腩，韮菜头茎，下些水，调味，放下豆腐同煮片刻，然后加余下之韮菜，调粉芡，捞匀上碟。 47. 牛菘烩豆苗 牛菘者，即是将牛肉剁成小粒，加味捞匀后烩炒，牛菘入口甜滑，没有刃的感觉。牛肉 160 克，剁成小粒，加味捞匀。豆苗 320 克，摘去老茎，在浸开（加油）焯过后，加蚝油烩煮成碟。 48. 鲮鱼滑生菜汤 鲮鱼脊肉 400 克，起肉剁烂，加味拌鞑成胶待用。本地生菜 400 克，滚好汤后，下些香菜，味道更好。 Recipes of Spring 46. Chive and Tofu with Braised Pork Belly 240g chives, chopped; 3 blocks of firm tofu, each cut into 2 pieces, soaked in water and lightly pan-fried until fragrant; 240g braised pork belly, chopped into pieces. Heat some garlic and fermented soybeans in a pan, sauté the braised pork belly, then add the chive stems and a little water. Season to taste, add the tofu and cook for a few minutes. Finally, add the remaining chives, thicken with cornstarch, mix well, and serve.   47. Minced Beef Stir-fried with Bean Sprouts Beef mince is finely chopped beef mixed with seasoning and stir-fried until tender, giving a sweet and s...
Read more
Image
  (Chinese version of recipes) 67. 韮黄炒鲜虾仁 买韮黄 320 克，切度，鲜虾仁 400 克，剥去殼，挑去虾肠，洗净，加味调匀。炒韮黄如过熟，就会失去它独特的芳香，入口而不爽，故此炒制时，油要足，手要快，炒至八成熟即可。 68. 鲮鱼滑白菜苗汤 买 2条 鲮鱼，剐好，取肉剁烂，加味鞑成胶再加些葱花拌匀。白菜苗 320 克，浸开，认真洗过，加姜滚好后，才下鲮鱼滑同滚。 69. 香煎鸡肝 鸡肝 320 克，用刀界开少许，加些烧酒，姜汁，胡椒粉，味粉，盐，糖等拌匀，稍后用生粉捞干，放下慢热油锅内，以煎炸方式煎熟上碟，入口甘香，味好， 送酒一流。 Recipes of Spring 67. Stir-fried Shrimp with Yellow Chives Purchase 320 grams of yellow chives and cut them into sections. Get 400 grams of fresh shrimp, peel off the shells, remove the veins, and wash them clean. Season the shrimp with desired spices. When stir-frying yellow chives, be careful not to overcook them, as they will lose their unique aroma and become less pleasant in texture. Therefore, ensure there's enough oil and stir-fry quickly. Cook until about 80% done and remove from heat. 68. Chinese White Cabbage Sprout Soup with Mashed Dace Fish Buy two dace fish, clean and fillet them, then finely mince the meat. Season the minced fish until it becomes ...
Read more
Image
  (Chinese version of recipes) 40. 苟杞窝蛋润肉汤 苟杞 480 克，取其叶，苟杞骨则取回一部份，先下沸水滚至出味，取起不要。猪润，瘦肉约 200 克，切片，加味拌匀，姜 4 片，鸡蛋 2 个。捞起苟杞骨后，放下其叶，接着下猪润，肉片等，姜片，打下鸡蛋，慢火浸熟。待弄好时，下些少糖，盐调味，捞起材料上碟作送，汤水清香，可口。 41. 蚝豉鬆 蚝豉 150 克，腊肉半条，猪肉 80 克，马蹄肉 4 个，荷兰豆 60 克，西芹 2 夹，红萝卜 2 片等同切幼粒后，烩炒成碟。 42. 西兰花炒土鲉 西兰花 480 克，土鲉鱼 100 克，用温水浸软，切成波萝纹，再切小件，用些姜汁，烧酒赞锅同炒。 Recipes of Spring 40. Gojiberry Leaf Soup with Pig Liver and Egg 480g of Gojiberry – use the leaves, and take a portion of the Gojiberry stems/bones. Boil them in water until the flavor is released, then remove and discard. Prepare about 200g of pig liver and lean pork, sliced and marinated with seasoning. Add 4 slices of ginger and 2 eggs. After removing the Gojiberry stems, add the wolfberry leaves to the soup, followed by the pig liver, pork slices, and ginger. Crack the eggs into the pot and let them poach gently over low heat. Once everything is cooked, add a small amount of sugar and salt to taste. Remove the solid ingredients and serve t...
Read more