(Chinese version of recipes) 76 ． 紫菜肉茸蛋花汤 紫菜 2 块，浸开，捡去杂质，洗净，放下煲内先滚。瘦肉 160 克，剁烂成茸，加味拌过，放下紫菜同滚，调味。鸡蛋 2 个，拌烂，拌下紫菜汤内，调味便妥。 77. 冬菇蒸滑鸡 剐净之光鸡半只，斩碎，冬菇 4 只，浸开，切碎，云耳少许，浸开，洗净同加在鸡件内，姜片，烧酒，盐，糖，生粉，蔴油等拌匀上碟蒸半小时即可。 78. 凉瓜焖斑腩 凉瓜 480 克，切件，出水，在白锅内爆透。石斑腩或鲤鱼腩 400 克，斩碎，加味拌匀，用生粉捞干鱼件，炸香。然后用姜，蒜，豆豉起锅，放下凉瓜同爆片刻，下水，调味，加入斑腩同焖 片刻，下粉芡上碟。 Recipes of Spring 76. Seaweed, Minced Pork & Egg Drop Soup Soak 2 sheets of dried seaweed until softened. Pick out impurities, rinse clean, and place in a pot with water. Bring to a boil. Take 160 g lean pork, mince it finely, season and mix well, then add it to the pot with the seaweed and let it boil. Adjust seasoning. Beat 2 eggs well and slowly pour them into the boiling soup while stirring gently. Adjust seasoning and the soup is ready. 77. Steamed Chicken with Shiitake Mushrooms Clean half a whole chicken thoroughly and chop into small pieces. Soak 4 shiitake mushrooms until soft, then chop finely. Soak a small amount of dried bla...