Sweet-Sour Fish
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Materials: ， Clean the fish, cut open along the
backbone, make 3-5 cuts along the inside but do not cut through the skin. ， With the skin up place in boiling
water, boil for 3 minutes. ， Skim, pour off the soup till only
250g is left. ， Add soy sauce, wine and ginger, cook
till the flavor penetrates, remove the fish to a plate. ， Add sugar, vinegar and wet cornstarch
to the soup, bring to the boil, skim, pour over the fish. |
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Bean Curd
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Materials: ， To
make the filling dice the scallops, sea cucumbers, mushrooms, winter bamboo
shoots, ， Add cooking wine, salt and leave for
a while. ， Slice the ham. ， Cut
one slice from the bean curd to serve as a lid, remove the insides of the
bean curd, ，
Arrange the pork slices around the bean curd in a casserole, add soup
stock and seasoning, ， Boil the soup stock, thicken, pour
over the bean curd. |
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Ham in Syrup |
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Materials: Preparations ， Clean
the ham, cut into 12 cubes still attached to the skin, add cooking wine, ， Add
25g of cooking, 25g of crystal sugar, lotus seeds and water, ， Place
the ham in a soup-plate with the skin up, circle with lotus seeds, ， Pour
50g water into a wok, add 25g crystal sugar and sieved syrup, c |
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Fish Ball
Soup |
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Materials: ， Wash, bone and skin the carp, take
out the flesh from the two sides, chop finely to a mash, add condiments, stir with force in one direction, and
leave to expand. ， Shape the carp mash into balls, put
in a saucepan of warm water to "heal" for a while, bring the water to the boil, lower the heat, simmer till
done. ， Boil some clear soup, add condiments,
drop in the fish balls, cook for a while, transfer to a soup bowl, add strips of bamboo shoot, ham
and mushrooms. |
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Banana Fish Sandwiches
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Materials: Preparations: ， Clean the
fish, take the middle part, bone it, cut into butterfly shaped slices, ， Cut the
bananas into thick slices, sandwich between the fish slices, ， Flavour oil
with scallion and ginger, add tomato ketchup, salt, wine, sugar, vinegar and
water, ， Boil down the sauce, add green
soybeans, boil for a while, sprinkle over the fish sandwichs. |
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Lotus Root Sandwiches with Purple Rice
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Materials: Preparations ， Steam the
purple rice till done. ， Peal and
boil till cooked the lotus root, cut into rounds. ， Mix together
to make a paste the purple rice, minced chicken, salt, MSG, one egg white and
30g dissolved corn starch. ， Make
sandwiches out of the lotus root rounds with the paste for filling. ， Make batter
out of 2 egg whites and 30g cornstarch. ， Coat the
lotus sandwiches with the egg batter, and deep-fry till golden brown. ， Scald the
lotus leaf, and spread on a plate, place the lotus sandwiches on top, and
recreate the lotus root. ， Serve with plates of spiced salt. Preparations ， Steam the purple rice till done. ， Peal and boil till cooked the lotus
root, cut into rounds. ， Mix together to make a paste the
purple rice, minced chicken, salt, MSG, one egg white and 30g dissolved corn
starch. ， Make sandwiches out of the lotus root
rounds with the paste for filling. ， Make batter out of 2 egg whites and
30g cornstarch. ， Coat the lotus sandwiches with the
egg batter, and deep-fry till golden brown. ， Scald the lotus leaf, and spread on a
plate, place the lotus sandwiches on top, and recreate the lotus root. ， Serve with plates of spiced salt. |
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Shrimp Balls
in Tomato Sauce |
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Materials: ， Mash the shrimps and fat pork mince
together, add egg white and corn starch, mix well. ， Make the mixture into eight balls. ， Drop them into oil and deep-fry until
they swell, then drain off the oil. ， Fry some minced ginger quickly in a
wok in hot oil, pour in tomato ketchup and saute out red oil, add condiments
and cornstarch solution, drop in the shrimp balls and roll them in the sauce. |
