秋天食谱 10.酥炸黄花 买一条约480克的黄花鱼，去鲮，在鱼背脊处剐开，起出正骨，取去内脏成板块状，洗浸，沥干，加味拌腌。稍后，用个鸡蛋拌捞鱼身，再用干生粉捞干放下油锅内，用慢火炸，炸至鱼身呈现金黄色时捞起上碟。另方面，在酱料店买五柳菜120克，切丝，用半碗糖醋拌煮适味，下些粉芡，铲起放上鱼面，加香菜便行。内酥，微酸，醒胃，下酒不俗。

11.瑶柱蒸滑蛋 瑶柱碎20克，用温水洗过，再用滚水浸着，隔水蒸焾，趁熟弄成丝条，鸡蛋3个。打破，加味拌烂，加入瑶柱，汁水拌匀蛋浆，置碟蒸熟。加熟油，豉油上桌。

12.西菜扒肉丝 西洋菜640克，摘好，先行焯熟捞起。肉丝120克，冬菇丝2只先蒸熟，云耳4朵浸开，切丝。材料准备当后，用蚝油芡汁烩煮成碟。

Autumn Recipes 10. Deep-Fried Yellow Croaker Buy one yellow croaker weighing about 480 grams. Scale the fish and make an incision along the backbone. Remove the main bone and the entrails, leaving the fish in one flat piece. Wash it thoroughly and drain well. Season and marinate the fish with the desired seasonings. After marinating for a while, coat the fish with beaten egg, then dredge it thoroughly in dry starch. Deep-fry the fish over low heat until the body turns golden brown. Remove and place on a serving plate. Meanwhile, purchase 120 grams of Ng Liu Choy (pickled mixed vegetables) from a Chinese grocery or sauce shop and shred them. Simmer the shredded vegetables with about half a bowl of sweet-and-sour sauce until suitably flavored. Add a little starch slurry to thicken the sauce, then spoon it over the fried fish. Garnish with fresh cilantro. The fish should be crisp on the outside and tender inside, with a mildly sour and appetizing flavor. It also makes an excellent accompaniment to drinks.

11. Steamed Silky Egg with Dried Scallops Wash 20 grams of dried scallops with warm water, then soak them in boiling water. Steam them until tender, then, while still warm, shred them into fine strands. Beat three eggs and season to taste. Add the shredded dried scallops and their soaking liquid, mixing everything evenly into the egg mixture. Pour into a serving dish and steam until the egg is set and silky. Drizzle with cooked oil and light soy sauce before serving.

12. Watercress with Braised Shredded Pork Use 640 grams of watercress. Trim and clean it, then blanch it briefly in boiling water. Remove and drain. Prepare 120 grams of shredded pork, two dried shiitake mushrooms (steamed until tender and then shredded), and four pieces of wood ear fungus, soaked until rehydrated and then shredded. Once all the ingredients are prepared, braise the pork and other ingredients together with an oyster-sauce gravy until well seasoned. Pour the sauce over the blanched watercress and serve.