秋天食谱 7.雪梨红萝卜煲猪榐 天津雪梨5个，去核和内里之核心，切厚片，红萝卜400克刨去皮，切厚片，猪榐瘦肉320克，或扇骨480克，无花果4个切开边，陈皮1块同煲三个小时以上，调味，汤水清鲜，味甜。

8.烧鱼头津丝煲 天气渐寒，煲仔菜也得令上市，家常饭菜中，不妨做个煲仔菜，送菜乃耐热，吃起来够热量。大头鱼4边，每边斩开3件，加味拌腌，用干生粉捞干，炸香，香菇4只，肉丝60克，姜8片，粉丝 80克，绍菜240克。粉丝浸软，绍菜先煮熟垫煲底。肉丝，姜煲香后，下些水，加香菇，调味，全加在煲内，原煲在炉火上煲炆8分钟，下粉芡，胡椒粉，香菜即成。

9.芽菜炒鲜虾仁 芽菜仔480克，摘去头尾，鲜虾仁200克，姜丝少许同炒。

Autumn Recipes 7. Double-Boiled Snow Pear and Carrot Soup with Pork Shank • 5 Tianjin snow pears, cored and the inner core removed, then cut into thick slices • 400 g carrots, peeled and cut into thick slices • 320 g lean pork shank, or 480 g pork spare ribs • 4 dried figs, halved • 1 piece dried tangerine peel Combine all the ingredients and simmer for at least 3 hours. Season to taste. The soup is clear, light, fresh, and naturally sweet.

8. Clay Pot Braised Fish Head with Glass Noodles As the weather turns colder, clay-pot dishes come into season. A warm clay-pot dish is a good addition to a family meal, as it stays hot and makes for a hearty dish. • 4 sections of bighead carp, each cut into 3 pieces • Seasoning for marinating the fish • Cornstarch, for coating • 4 dried shiitake mushrooms • 60 g shredded pork • 8 slices ginger • 80 g glass noodles • 240 g napa cabbage • Water, as needed • Seasoning to taste • Cornstarch slurry, for thickening • Ground white pepper • Cilantro Soak the glass noodles until softened. Blanch or cook the napa cabbage first and use it to line the bottom of the clay pot. Season and marinate the fish pieces, then coat them lightly with dry cornstarch and fry until fragrant and golden. Sauté the shredded pork and ginger until fragrant. Add a little water, then add the shiitake mushrooms and season to taste. Transfer everything to the clay pot and simmer over low heat for about 8 minutes. Add the softened glass noodles, thicken with cornstarch slurry, and finish with ground white pepper and cilantro.

9. Stir-Fried Bean Sprouts with Fresh Shrimp • 480 g mung bean sprouts, with the ends trimmed • 200 g fresh shrimp, peeled and deveined • A small amount of shredded ginger Stir-fry the bean sprouts, fresh shrimp, and shredded ginger together until the shrimp are cooked through and the bean sprouts are tender-crisp.