Method 1. Soak dried shrimps until tender. Cut into dices. Rinse beancurd. Wipe dry. Put all ingredients in a big bowl. Stir well. Add seasonings, fish meat and spring onion dices. Stir well. Transfer to a plate. 2. Steam for 10 minutes. Pour sauce on top. Serve.
Ingredients eggs 4 pcs water 3.5 cup diced green onion 1 tsp.
Seasonings salt 1/2 tsp. wine 1/4 tsp.
Method 1.0Beat eggs in a bowl. Add water and seasonings to the plate. Skim the mixture by chopstricks. Remove the bubbles. Cover with aluminium foil and wrap. 2.0Steam eggs for 10 minutes . Sprinkle with diced green onion. Ready to serve.
Ingredients 320g fresh monkey head mushroom 320g pork bones 80g elm fungus 80g Chinese ham 1/2 old chicken 160g soya beans
Method 1. To make the soup base: Wash and blanch the pork bones and the chicken, then stew them with soya beans and 20 bowls of water, about 4 hours. 2. Cut up the mushrooms and soak it in water for 30 minutes. Dry them thoroughly and lightly deep fry them in hot oil. Wash the fungus and fry it. Rinse the mushroom and the fungus with boiling water to remove any excess oil. 3. Slice the ham, put it in the soup with the mushroom and the fungus and let it stew for about 3 hours.
Seasoning Dash of icing sugar (add on the top of egg ball)
Method 1. Skin banana. Cut into sandwich slices. Stuff lotus seed paste. Make the banana as sandwiches. 2. Take out the egg whites from the eggs. Pour the flour in the egg whites. Stir with a blender until it turns creamy. Pour dash of egg white in the banana sandwiches. 3. Heat the wok. Turn to low heat. Put the banana sandwiches in the wok and deep-fry them one by one. Be careful when turn over. Turn the heat a bit high before serving. 4. Sprinkle with icing sugar when serving.
Ingredients mango 2 pc milk 2 cups boiling water 2 cups mango flavoured jelly powder 2 boxes
Method 1. Place jelly powder in a large bowl and add boiling water. Stir until melted and allow to cool. 2. Peel two mangoes, one minced, another one chopped. 3. Place milk and fruit in jelly. Mix well and pour into pudding mould. Place in refrigerator for about 4 hours . Serve with fresh cream and extra fresh fruit.
Ingredients 320g French beans (snapbeans) 160g pork (semi fat-lean) 40g ChiuChow preserved olive 1 red chilli pepper
Method l. Wash and mince the pork.Cut out the two ends of the beans and wash clean¡DChop the olive and Julienne the chilli pepper 2. Stir fry the olives with oil, ,then minced pork. Set aside 3. Fry the French beans until cooked, then add the minced port and fry for a while. Season to taste, add the red chilli pepper and serve.
Method 1. Wash pork loin clean. Knock the pork loin until loose. Mix 2 teaspoons each of cornflour and water well. Marinate the pork loin for a while. Wash cabbage clean. Cut into thick stalks. Make the seasoning sauce for later use. Method is that use 5 tablespoons of stock and bring to the boil. Turn to low heat. Dump in sugar, pepper and light soya sauce. Cook the seasoning until mix well. 2. Heat the wok. Put in dash of oil. Put the side with tendon of the pork loin in the wok. Shallow-fry until brown. Turn the pork loin up side down. 3. Shallow-fry until brown. Halve the pork loin. Dump in the seasoning sauce.4. Scald the cabbage in boiling water until cooked.
