Sun's kitchen

94.白饭鱼汤 新鲜白饭鱼240克，板豆腐1件，切小片，鲜草菇120克，切片，鸡蛋1个，姜丝，元绥等。烧滚一锅水，放下豆腐先滚片刻，调味，放下草菇，姜丝，白饭鱼同滚，拌入蛋浆即成，吃时加入元绥。 95.芥籣炒尤鱼 芥籣640克，切度，鲜尤鱼400克，用些姜汁，豆粉拌匀，下烧酒与菜炒匀即成。 96.豆豉炒排骨 肉排280克，斩小件，加味拌匀。青椒2个，辣椒2只，洋葱1个，豆豉，青蒜，姜等起锅同炒至熟。 Recipes of Spring 94. Whitebait Fish Soup • 240g fresh whitebait • 1 block firm tofu, cut into small pieces • 120g fresh straw mushrooms, sliced • 1 egg • Shredded ginger, cilantro Bring a pot of water to a boil. Add the tofu first and let it simmer briefly. Season to taste, then add the straw mushrooms, shredded ginger, and whitebait. Let everything cook together. Stir in the beaten egg to form egg ribbons. Garnish with cilantro before serving. 95. Stir-fried Chinese Broccoli with Squid • 640g Chinese broccoli (gai lan), cut into sections • 400g fresh squid • A little ginger juice • Some cornstarch • A splash of cooking wine Mix the squid with ginger juice and cornstarch. Heat a wok,then stir-fry together with the Chinese broccoli,add cooking wine until it cooked through. ...

91.豉汁蒸油縋 生猛油缒半条，用盐拌擦一遍，洗过，斩开小件，用些生粉，盐，糖，胡椒粉，生抽等捞匀，再加上捣烂之豉汁，隔水蒸熟。取出，淋上滚油，加些葱花，浓郁的豉味，使人垂涎。 92.菜心润肉汤 菜心虽不合时，但菜质不错，用来滚汤，汤味够清淡，用菜心480克洗净，摘好，猪润，瘦肉240克，分别切片和加味拌匀，加姜片6片同滚，滚好捞起材料上碟，用豉油蘸吃,同时饮汤。 93.虾仁烩鲜草菇 这个小菜，清爽而不腻，孩子们喜欢食，买鲜虾400克，剥去壳和去黑肠。草菇240壳，批去底部之泥，加些丝瓜粒烩炒，色香味美。 Recipes of Spring 91. Steamed Garoupa with Black Bean Sauce Use half of a live garoupa. Rub it once with salt, rinse, and chop into small pieces. Toss the pieces with a little cornstarch, salt, sugar, white pepper, and light soy sauce. Add mashed fermented black bean sauce and mix well. Steam over boiling water until cooked. Remove from the steamer, drizzle with hot oil, and sprinkle with chopped scallions. The rich aroma of the black beans is very appetizing. 92. Choy Sum and Pork Liver Soup Although choy sum is not in season, its quality is still good and suitable for soup. Use 480 g of choy sum, washed and trimmed. Prepare 240 g of pork liver and lean pork, slice them separately, season lightly, and mix well. Add 6 slic...

88.鲜玉粟鸡粒羹 鲜玉粟3条，鸡粒160克，瘦肉80克，冬菇4个，鲜虾肉120克，鸡蛋2个，元绥3颗，上汤1大锅。 粟米拆粒，放下汤中先滚。鸡肉，瘦肉均切粒，加味捞匀。冬菇浸开，切粒，加在汤中同滚。虾肉切粒，加味捞匀。鸡蛋打破，捣烂，元绥洗净，切小段。粟米滚至焾，加入鸡肉，瘦肉滚片刻，调味，拌入少许马蹄粉水成稀芡，放下虾肉，再拌入鸡蛋浆即成，吃时铺上元绥。 89.云南春卷 鸡蛋6个，冬菇20克，木耳4朵，草菇80克，银牙80克，笋肉40克，韮黄60克，云南火腿肉80克。打破鸡蛋，加些幼盐拌烂，然后浆蛋浆在白锅分别煎成4块薄蛋块，再将每块蛋块切成3小块待用。冬菇浸开，切丝，先蒸熟，其余用料均切丝。接着，将各料烩煮八成熟时，下些粉芡铲起。接着，取小蛋块铺平在碟，加下酌量菇丝火腿丝等馅料，包卷成小条。完成包卷成条后，放下油锅中煎香上碟，入口香爽而清，也可作点心用。 90.脆皮凤尾虾 中虾640克，面粉200克，粘米粉80克，发粉1茶匙和味料等。 先将面粉，粘米粉，发粉混在一起，注下少许水将之拌成浓浆，让它自然发酵。接着，将虾去壳，将尾部之壳留下，如是者全弄好后，洗过，用力在虾背之处轻刀介开，取去黑肠，加味拌匀。 待粉浆发酵至20分钟后，加下1汤匙生油，少许盐，糖拌匀。这时，可取虾蘸着粉浆，放下慢油锅内炸，炸至浅黄色捞起，余下之虾照样处理好，一碟脆皮凤尾虾即成。 Recipes of Spring 88. Fresh Corn Chicken Dice Soup Ingredients: • 3 fresh corn cobs • 160 g diced chicken • 80 g lean pork • 4 dried mushrooms • 120 g fresh shrimp meat • 2 eggs • 3 sprigs coriander • 1 large pot superior stock Method: 1. Remove the corn kernels from the cobs and add them to the stock. Bring to a boil. 2. Dice the chicken and lean pork, season lightly and mix well. 3. Soak the dr...