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Soybean sprout

Recommended chinese food-Soybean sprout
Ingredients：
Soybean sprout: 250g
Carrot: 1
Coriander: 2 
Seasonings:
Szechuan pepper: 10
Salt: 1 teaspoon (5g)
Monosodium glutamate (MSG): 1/4 teaspoon (1g)
Sesame oil: a little amount
Directions:

1）Throughly wash the soybean sprouts;Peel off and finely shred
the carrot;Wash the corianders and cut into 3cm; 
2)Boil some water in a saucepan, when boiling, add in the soybean sprouts and blanch for 1 minute, then dry them with a filter;Blanch the shredded carrot for 20 seconds, and then also dry with the filter;
3)Place the soybean sprouts, shredded carrot, and coriander into a big bowl, add salt, MSG and sesame oil, mix well;
Make some hot Szechuan pepper oil with a frying spoon, then pour on the dish immediately and mix well. Finish                                                                                                                            

Dry Fried Butterfish

Recommended chinese food-Dry Fried Butterfish
Ingredients:
Butterfish: 2
Whole pickled pepper: 2
Coriander: 1
Leek: 1 segment
Ginger: 1
Garlic: 4 cloves
Seasonings:
Cooking wine: 1 soupspoon (15ml)
Salt: 1/2 teaspoon (3g)
Chili bean sauce: 1 soupspoon (15g)
Rice vinegar: 1 soupspoon (15ml)
Soy sauce: 1 teaspoon (5ml)
Sugar: 1 teaspoon (5g)
Directions:
1)Gut and clean the fishes, draw several lines at each side of the fishes with a knife, and then use the cooking wine and salt to marinate the fishes for 5 minutes;
Heat up a wok, when the oil is very (8/10) hot, put in and fry the fishes (double sides); Take the fishes out until the surfaces turn to golden;
2）Finely chop the pickled pepper, leek, ginger, and garlic;
3）Heat up the oil to medium (5/10) hot, add in and stir-fry the chopped leek, ginger and garlic; When the smell comes out, add in the chopped pickled pepper, chili bean sauce, and then pour in some water, then soy sauce, rice vinegar and sugar, mix well these seasonings as a sauce;
Put in the fried fishes, turn the heat to small-heat and dish out the fishes when the sauce is thick enough;Finally, before serving, decorate the dish with some coriander. Finish

Dry Fried Butterfish

Recommended chinese food-Dry Fried Butterfish
Ingredients:
Butterfish: 2
Whole pickled pepper: 2
Coriander: 1
Leek: 1 segment
Ginger: 1
Garlic: 4 cloves
Seasonings:
Cooking wine: 1 soupspoon (15ml)
Salt: 1/2 teaspoon (3g)
Chili bean sauce: 1 soupspoon (15g)
Rice vinegar: 1 soupspoon (15ml)
Soy sauce: 1 teaspoon (5ml)
Sugar: 1 teaspoon (5g)
Directions:
1)Gut and clean the fishes, draw several lines at each side of the fishes with a knife, and then use the cooking wine and salt to marinate the fishes for 5 minutes;
Heat up a wok, when the oil is very (8/10) hot, put in and fry the fishes (double sides); Take the fishes out until the surfaces turn to golden;
2）Finely chop the pickled pepper, leek, ginger, and garlic;
3）Heat up the oil to medium (5/10) hot, add in and stir-fry the chopped leek, ginger and garlic; When the smell comes out, add in the chopped pickled pepper, chili bean sauce, and then pour in some water, then soy sauce, rice vinegar and sugar, mix well these seasonings as a sauce;
Put in the fried fishes, turn the heat to small-heat and dish out the fishes when the sauce is thick enough;Finally, before serving, decorate the dish with some coriander. Finish

Sweet Shrimp and Rice Stuffed Golden Pumpkin Bowl

Recommended chinese food-Sweet Shrimp and Rice Stuffed Golden Pumpkin Bowl
Ingredients:
Little golden pumpkin: 3
Wild coldwater shrimp: 200g
Red pepper: a half
Sliced cheese: 1 slice
Garlic: 2 cloves
Dried onion: a half (substitute: some fresh onion)
Steamed rice: 1 rice bowl
Fresh basil: a few (substitute: dried bottled basil)
Seasonings:
Butter: 1 soupspoon (15ml)
Salt: 1/2 teaspoon (3g)
Ground white pepper: 1/4 teaspoon (1g)
Kraft Parmesan Cheese: 1 teaspoon (5ml)
Directions:
1)Wash the little golden pumpkins, cut off each pumpkin at the 3/4 place (from bottom), and then clean out the seeds with a spoon;Finely chop the red pepper, dried onion and garlic, and chop the sliced cheese into 2cm width;Thoroughly peel off the shrimps (without head);
2)Add the chopped red pepper, dried onion, garlic and the shrimps into the steamed rice;Then add in all the seasonings: butter, salt, ground white pepper, and Kraft Parmesan Cheese, mix well;
3)Place the mixed rice into the pumpkins, and cover the rice with choped cheese slice and the fresh basil;Put the stuffed pumpkins into an oven (middle shelf), bake with 200C for 12 minutes;Before serving, it’s better to replace the baked basil by the fresh one as dish decoration. Finish 

Burdock, Chinese Date, and Chicken Pot

Recommended chinese food-Burdock, Chinese Date, and Chicken Pot
Ingredients:
Burdock: 1
Free-range chicken: a half
Chinese date: 8
Medlar: 20
Ginger: 1
Seasoning:
Salt: 5g
Directions:
1)Clean and wash the free-range chicken;Peel off the burdock and chop into pieces, then it’s better to put them under the water to avoid oxidation (the surface will turn to black),however even if been oxidated doesn’t really matter;
2)Pour some water into a soup pot and boil with high-heat;Add the chicken in and blanch it until its colour changes, then take out the chicken and clean out the rest water in the soup pot; Slice the ginger or beat it with cooking knife;
3)Place the blached chicken into the pot and add in all aomunt of the water (i.e. 1000 ml) at a time;
Heat the soup over high-heat until boil, then turn to small and medium-heat;
Add in ginger slices, burdock pieces, Chinese dates and medlars, cap the pot and cook for about 2 hours;
Finally, season the soup with a little salt. Finish

 

Herbal Drink of Beauty

Recommended chinese food-Herbal Drink of Beauty
Ingredients:
Dried hawthorn slice: 10
Dried chrysanthemum: 6
Gen-seng slice: 8
Longan: 3
Medlar: 10
Seasoning:
Honey: proper amount
Directions:
1)Peel off the longans, only keep the seedless longan pulp;
Wash the dried hawthorn slice, chrysanthemum, and medlar with water;
2)Put the dired hawthorn slices, chrysanthemums, medlars, longan pulp, and gen-seng slices into a teapot, pour in proper amount of just-boiled water;
Cap the teapot for about 5 minutes, then add some honey and mix well. Finish 

Spicy Coldwater Shrimp with Garlic Sprout

Recommended chinese food-Spicy Coldwater Shrimp with Garlic Sprout
Ingredients:
Wild coldwater shrimp: 200g
Garlic sprout: 10
Lee Kum Kee chili garlic sauce: 1 soup spoon (15g)
Lee Kum Kee chili bean sauce: 2 soup spoon (30g)
Dried chili pepper: 8
Seasoning:
Soy sauce: 1 soup spoon (15ml)
Directions:
1)Let the coldwater shrimps melt naturally, then wash with tap water and dry;
Finely chop the garlic sprout into about 3mm;
Mix the garlic chili sauce and the chili bean sauce;
2)Heat up the wok and pour some oil, when the oil is quite hot (5/10 hot), add the dried chili pepper and the two-sauce mix;
When the smell comes out, add the coldwater shrimps and the soy sauce, stir fry for a little while;
Finally, add the finely chopped garlic sprout and turn off the heat immediately, mix well. Finish  

 

Savory Hand-Torn Cabbage

Recommended chinese food-Savory Hand-Torn Cabbage
Ingredients:
Cabbage: a half
Dried chili pepper: 6
Garlic: 2 pieces
Seasonings:
Cooking wine: 1 soup spoon (15ml)
Rice vinegar: 1 soup spoon (15ml)
Sugar: 1 tea spoon (5g)
Salt: 1 tea spoon (5g)
Directions:
1)Roughly tear the cabbage (with hands) into some relatively big pieces, and then blanch them with boiled water until the pieces soften;
Cool the blanched pieces with cold water, dry, and then further tear them into small pieces;
Finely chop the garlic for the next step;
2)Heat up the wok and pour some oil, add the dried chili pepper and the finely chopped garlic when the oil is quite hot (5/10 hot);
When the smell comes out, add the small torn cabbage pieces, cooking wine, rice vinegar, sugar and salt, stir-fry them well for a little while; Finish. 

 

Sauteed Mushroom

Recommended chinese food-Sauteed Mushroom
Ingtredients:
Fragrant mushroom: 500g
Red pepper: a half
Yellow pepper: a half
Green Pepper: a half
Seasonings:
Butter: 2 soup spoon (30g)
Oil: 1 soup spoon (15ml)
Soy sauce: 2 soup spoon (30ml)
Brandy: 1 tea spoon (5ml)
Monosodium glutamate (MSG): 1/4 tea spoon (1g)
Directions:
1)Chop the fragrant mushrooms into thick pieces, and roughly shred the three colours peppers;
2)Heat up the wok, add some oil and the butter;
After the butter melts, add the mushroom pieces, stir them well over medium-heat;
When the mushroom pieces just get softer, add the soy sauce, and then add all the roughly shredded peppers, continuously stir the mix for about 1/2 minute;
3)Finally, pour some brandy and add a little MSG. Finish 

 

Three Colours Layered Jelly

Recommended chinese food-Three Colours Layered Jelly
Ingredients:
Orange juice drink: 250ml
Grape juice drink: 250ml
Milk: 250ml
Almond powder: 2 soup spoon (30g)
Gelatine powder: 35g
Directions:
Step 1—Divide the gelatine powder into three portions:
A=10g gelatine dissolve in orange juice drink;
B=10g gelatine dissolve in grape juice drink;
C=the rest 15g gelatine mix with almond powder firstly and then together dissolve in milk (should make the liquid mix as smooth as possible)
Step 2—Add A into a deep pan, heat the liquid, and mix around it circlewise with a spoon;
               When the liquid boil, turn off the heating, simply cooling the liquid for 2 minutes;
               Store it in another container until thoroughly cooling (about 1 hour)
Step 3—Add C into the pan, heat the liquid, and mix around it circlewise with a spoon;
               When the liquid boil, turn off the heating, simply cooling the liquid for 10 minutes;
Gently pour the liquid above the jellied A, then leave it still for thoroughly cooling (about 1 hour)
Step 4—Repeat the same work of Step 3 on B:
Add B into the pan, heat the liquid, and mix around it circlewise with a spoon;
               When the liquid boil, turn off the heating, simply cooling the liquid for 10 minutes;
Gently pour the liquid above the jellied A and C, then leave it still for thoroughly cooling (about 1 hour)
Step 5—After the final 1 hour, the last grape layer is well jellied;
Turn the container upside down, take out the three layered jelly;
Carve and stylise the jelly by proper tools, or just simply cut it into some rhombic or square pieces. Of course, if possible, an easier way is to use jelly (or any other proper) molds to store the liquid mix at the beginning (i.e. from Step 2). 
The fantastic layered jelly is ready for serving.