夏天菜谱 4.冬瓜鲜莲叶鸭汤 冬瓜1500克，鲜莲叶1小块，鸭一只1200克，意米20克，白果120克，陈皮半个等。 冬瓜连皮洗过，切成大件。莲叶，陈皮，白果去壳，鸭洗净沥干，放下锅中煎爆过。待煲内水沸时，放下各料同煲。

5.韮黄凤肝卷 韮黄80克，鸡肝240克，叉烧80克，冬菇4只，豆芽120克，木耳4朵，薄饼8块，面粉1汤匙等。 去净鸡肝白筋，切丝条，叉烧切丝，冬菇浸开，切丝，先行蒸熟。木耳浸开，切丝，韮黄也切寸度，面粉开成浓糊。鸡肝先在油中泡熟后，豆芽，木耳，叉烧和韮黄等烩煮至半熟，调芡铲起，分成8份，用薄饼块分别包卷成圆条，开口之处则用粉糊蘸好，放下慢滚油中炸至金黄捞起，切段上碟。

6.雍菜虾酱鲜尤 雍菜480克，鲜尤鱼480克，虾酱1茶匙，蒜头4颗，红辣椒1条。 洗过雍菜，摘好。尤鱼剐好，切成波罗纹，再切成小件，稍烫待用。红辣椒切丝，蒜头捣烂。雍菜先炒至半熟铲起。再用蒜茸，虾酱起锅，爆过鲜尤，椒丝，调味，加入雍菜，熟油，兜匀上碟。

Recipes of Summer 4. Duck Soup with wintermelon and Fresh Lotus Leaf Ingredients: • Wintermelon — 1,500 g • Fresh lotus leaf — 1 small piece • Duck — 1 whole, about 1,200 g • Chinese barley (coix seed) — 20 g • Ginkgo nuts — 120 g • Dried tangerine peel — ½ piece Method: Wash the wintermelon thoroughly, including the skins, and cut them into large pieces. Wash the lotus leaf and dried tangerine peel. Shell the ginkgo nuts. Wash and drain the duck, then pan-fry it until lightly browned. Bring the soup water to a boil, then add all the ingredients. Simmer together until the duck is tender and the soup is well flavored.

5. Chive and Chicken Liver Spring Rolls Ingredients: • Yellow chives — 80 g • Chicken livers — 240 g • Char siu (Chinese barbecued pork) — 80 g • Shiitake mushrooms — 4 • Bean sprouts — 120 g • Dried wood ear mushrooms — 4 pieces • Spring-roll wrappers — 8 • Flour — 1 tablespoon • Oil, for frying Method: Remove the white sinews from the chicken livers and cut them into strips. Cut the char siu into strips. Soak the shiitake mushrooms until softened, slice them, and steam until cooked. Soak the wood ear mushrooms until softened and slice them. Cut the yellow chives into approximately 1-inch pieces. Mix the flour with water to make a thick paste. Briefly cook the chicken liver in hot oil. Add the bean sprouts, wood ear mushrooms, char siu, and yellow chives, and stir-fry until about half cooked. Add seasoning and a little starch slurry to thicken the mixture, then remove from the heat. Divide the filling into 8 portions. Place one portion on each spring-roll wrapper and roll into a cylinder. Seal the edges with the flour paste. Deep-fry the rolls in moderately hot oil until golden brown. Drain, cut into pieces, and serve.

6. Stir-Fried Water Spinach with score it with a pineapple-style crosshatch pattern, and cut it into bite-sized pieces. Blanch the squid briefly and set aside. Slice shrimp paste. Stir-fry the squid and sliced chili, then season to taste. Add the water spinach and a little hot oil, toss everything together until evenly mixed Shrimp Paste and Fresh Squid Ingredients: • Water spinach (ong choy/kangkong) — 480 g • Fresh squid — 480 g • Shrimp paste — 1 teaspoon • Garlic — 4 cloves • Red chili — 1 • Oil and seasoning, as needed Method: Wash and trim the water spinach. Clean the squid, score it with a pineapple-style crosshatch pattern, and cut it into bite-sized pieces. Blanch the squid briefly and set aside. Slice the red chili into thin strips and crush the garlic. Stir-fry the water spinach until half cooked, then remove from the wok. Heat the wok again with the crushed garlic and shrimp paste. Stir-fry the squid and sliced chili, then season to taste. Add the water spinach and a little hot oil, toss everything together until evenly mixed, and serve.