1.
Fragrant-Flowered Garlic with Green Bean Sprouts
Ingredients :
320g Green Bean Sprouts
160g Fragrant-flowered Garlic
4 tbsps Oil
1 tbsp Salt Seasonings :
1 tbsp Speach of Sugar
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce Method :
1. Wash Green Bean Sprouts clean and cut Fragrant-Flowered
Garlic into 5 cm lengths
2. Heating 2 tbsps Oil, put Green Bean Sprouts in, add Salt,
fly until arawness is removed and take them out.
3. Heating 2 tbsps Oil, fry Fragrant-Flowered Garlic, add
Sprouts into stir well, add seasonings and stir-fry well quickyly
and serving. 1.
銀芽韮菜花
材料:
銀芽８兩
韮菜花４兩
油４湯匙
鹽１茶匙 調味料:
糖, 油, 蠔油各１茶匙 做法:
１. 銀芽洗淨瀝乾水份， 韮菜花洗淨切長段。
２. 燒熱２湯匙油價，落銀芽，加鹽炒至剛熟即盛出。
３. 燒熱２湯匙油，炒韮菜花，加入銀芽炒勻，下調味料，迅速炒勻即成。 2.
Fresh Mssels With Broccli
Ingredients :
480g fresh mussels, shelled
10-12 black mushrooms
1 broccoli
1 slice ginger
1/2 teasp ginger juice
1/2 teasp wine Seasonings :
1/2 tbsp Oyster Sauce
1/2 teasp Wine Sauce :
1/2 teasp salt
1 teasp wine
1/2 cup water Methods:
1. Wash Mussels clean and marinate with wine and ginger
juice.
2. Soak Mushrooms until soft, remove stalks, add seasonings
to mix well, add water to flood the Mushrooms and steam until
cooked.
3. Cut spears off the broccoli, scald until rawness is
removed, fry with oil and salt until cooked. Drain.
4. Heating Oil, saute ginger until fragrant, put Mussels
into stir-fry, add Mushrooms to stir well, cover, boil for 1
minute, add Broccoli, stir cornstarch solution in, place in a
plate.
2.
蘭花鮮帶子
材料 :
鲜帶子(去殼)12兩
冬菇10-12朵
西蘭花1棵
薑1片
薑汁 酒各1/2茶匙 調味料 :
蠔油1/2茶匙
胡椒粉少許 芡料 :
鹽1/2茶匙
酒1茶匙
水1/2杯
水溶粟粉2茶匙 做法 :
1. 帶子洗淨，加醃料拌勻，醃片刻。
2. 冬菇浸軟去蒂，加調味料拌勻，加入清水王浸過菇面，隔水蒸熟。
3. 西蘭花洗淨切小朵，放滾水內容焯至脫生，瀝乾水份，再用油鹽炒熟，去汁待用。
4. 燒熱油，爆香薑片，落帶子炒拌，加冬菇炒勻，上蓋煮約1分鐘，落西蘭花兜勻，以混勻的芡料勾玻璃芡，即成。 3.
Corn & Hash Brown Potatoes With Beef
Ingredients:
150g Beef (cut in 2.5cm X 2.5cm)
350g Potatos (shredded)
60g Tomato (chopped)
30g Corn
50g Green Onion (chopped)
20g Onion (shredded)
45ml Red Wine
45g Garlic (chopped)
A dash of Butter
Seasonings :
A dash of Cornflour, Salt & Pepper
Method :
1. Marinate the beef with Seasoning for 20 mins.
2. Heating 2 tbsps Oil, put Green Bean Sprouts in, add Salt,
fry until rawness is removed and take them out.
3. Heating 2 tbsps Oil, fry Fragrant-Flowered Garlic, add
Sprouts into stir well, add seasonings and stir-fry well quickly
and serving.
3.
香蔥牛柳粒
材料 : 嫩牛柳肉(切成2.5 X 2.5cm)
薯仔350克(磨成絲狀)
番茄60克(切細粒)
粟米粒30克
青蔥(切細粒)50克
洋蔥(切絲)20克
紅葡萄酒45亳升
蒜(切粒)45克
牛油適量
調味料 :
生粉, 鹽, 胡椒粉, 各適量
做法 :
1. 把牛肉粒加入鹽, 胡椒粉及少許生粉醃約20分鐘。
2. 將洋蔥絲用牛油炒香，再放入薯絲，粟米同炒勻，以慢火將底面煎至金黄色，下鹽調味。
3. 用牛油起鑊，炒香蒜粒，加入牛肉粒同炒。
4. 再把蕃茄粒，蔥粒放入鑊內同炒片刻，贊上紅葡萄酒，調味。
5. 將炒好的牛柳，置於薯餅上即成。
4.
Spiced Squid Flowers
Ingredients :
480g fresh Squid
1 stick Celery
Celery Seasonings :
1/8 teasp Salt
A dash of Sesame Oil
Squid Seasonings :
1/4 Teasp Salt
A dash of pepper
Spiced Sauce :
1 teasp Xanthoxylum
2 teasps Chopped Ginger
1 tbsp Chopped Spring Onions
2/3 teasp Sugar
1 tbsp Each of Vinegar and Sesame Oil
1 teasps Light Soy Sauce
2 teasps Boiled Water
Method :
1. Pounded Xanthoxylum into power and mix with the Spiced
Sauce ingredients
2. Wash Squid clean and cut into serving flower like slices
3. Remove veins from Celery, halve logitudinally and cut
into long pieces (2mm thick and 1-1/2 cm long), scald thoroughtly
in boiling water, drain and add seasonings to mix well.
4. Place Squid slices in a large meshed ladle, sprinkle
badly boiling soup over until the Squid flowers curl up slighty.
Drain and mix well with the seasonings.
5. Arrange Celery in a plate, lay the Squids on top, and
pour Spiced Sauce over the squids for mixing well before
eating. 4.椒麻魷花
材料 :
鲜魷魚肉12兩
西芹1莢
西芹 :
鹽1/8茶匙
麻油少許
魷魚調味料 :
鹽1/4茶匙
胡椒粒少許
椒麻汁料 :
花椒粒１茶匙
薑茸2茶匙
青蔥茸2湯匙
糖2/3茶匙
生抽 2茶匙
醋及麻油各1湯匙
開水2茶匙
做法 :
1. 先將花椒粒切搗碎成粉狀，再與其餘汁料混勻，備用。
2. 鮮魷魚洗淨抺乾，切十字花紋，再切小件。
3. 西芹去筋絡，縱切開再斜切成長塊，放入煮熱滾水中浸透，撈出瀝乾，加入調味調拌勻。
4. 魷魚用大孔笊籬盛著，放滾水(或上湯)中，浸至魷魚花微捲，取出瀝乾，加調味料拌勻。
5. 將西芹鋪碟上，再放入魷魚花，進食時淋上椒麻油汁拌勻即可。
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