Chinese Food Menu

Ingredients:
200g   Mozuku
80g   Chinese parsley
300g   Tofu
1,000ml   broth

Seasoning:
1/2 tsp   salt

1 tbsp   corn flour
1 tbsp   water
1 tsp   sesame oil

Directions:
1.Cut the Mozuku and rinse it with fresh water.
2.Clean and remove the roots and cut the Chinese parsley into sections.
3.Scald and shred the beancurd.
4.Boil the broth.
5.Add Chinese parsley, beancurd and Mozuku. Cook for 3 minutes and add Seasonings. Serve.

Ingredients:
6   baby cabbage leaves 
160 g   chopped lean pork 
80 g   water-soaked jew’s ear（chopped） 
1/2 strip   radish（shredded） 
2 tbsp   dried salty carrots 
80 g   shredded bamboo shoot 
1 tbsp   chopped Chinese parsley

Seasoning:
1/2 tsp   cornflour 
1/2 tsp   olive oil 
1/3 tsp   salt 
1/4 tsp   sugar

Directions:
1.Add chopped lean pork into marinade, marinate for a while, heat 1/2 tsp olive oil in wok, stir-fry chopped pork until 70% done.
2.Stir chopped lean pork, chopped Jew’s ear, diced radishes, diced dried salty carrots, shredded bamboo shoot and chopped Chinese parsley.
3.Steam baby cabbage leaves on a dish for 2 minutes, until soft.
4.Take one baby cabbage leaf, scoop a large stuffing and put on one end of cabbage leaf, roll towards the other end.
5.Steam the roll on a dish for 5 minutes, take out and drain surplus water, serves.

Ingredients:
240g soup bun wrapper
40g chopped straw mushrooms（blanched）
20g shredded bamboo fungus（pre-soak, blanched）
40g white mushroom（blanched）
40g bamboo shoots（blanched）
8g chopped Chinese parsley stems

20g chopped carrot（blanched）
450g chicken soup jelly
Seasoning:
4g salt
4g chicken powder
6g sugar
4g soy sauce
4g sesame oil
little pepper

Directions:
1.Heat the wok with oil, stir fry all assorted mushrooms and mix in seasonings. Dish up and fold in balance fillings. Chill in the freezer for 30 minutes for later use.
2. Knead the soup bun wrapper into stripes and cut up into cubes, each 40g. Use dim sum pin to make circle sheets with thinner rim and thicker centre.
3.Stuff the sheet with fillings, half fold and use thumb and index finger to fold pleats along the rim and form twisted rim dumpling shape.
4.Place in the steamer and steam with high heat for 10 minutes. Take out and serve.

Ingredients:
● 100  ml Rice   
● 4 pcs  Black Mushrooms   
● 120 g  Shredded Lean Pork   
● some  Chinese Parsley    
● 5 tbsp  Chicken Stock    
● 1/2 tbsp  Salt   

● some  Pepper   
● some  Pepper powder   
● 1/4 tbsp  Sesame Oil   

Directions:
1.Soak the clean rice for 30 minutes with approx. 300 ml of water
2.Add chicken stock then boil in low heat, stir gently until gruel
3.Soak black mushrooms, remove stalks and shred
4.Heat wok with oil, stir fry shredded mushrooms and pork until cooked
5.Add sauce, take out and pour into the gruel, stir well
6.Add chopped  Chinese parsley, serve

Remark: 
tbsp -  table spoon
Rice gruel can be made with any other meat such as beef, fish, scallop…..etc
If you don’t made this with any other material, you can use soy milk to replace chicken stock.

Ingredients:
● 600 g White Gourd     
● 5 pcs Dry Scallop     
● 2 tbsp Shredded Ginger    
● 500 ml Chicken Stock     
● 1000 ml Water        
● 1 tbsp Salt    

● some Sesame Oil     
● some Chinese Parsley    

Directions:
1.Peel and remove seeds of white gourd, cut into small cubes
2.Clean the dry scallop then soak for 30 minutes until soft
3.Hit soaked scallop lightly by small hammer, then shred
4.Heat pot with water, add white gourd cubes when water is boiled
5.Add shredded scallop and stock, cook for 30 minutes by medium heat
6.Add salt, sprinkle Chinese parsley and sesame oil, serve

Remark :
tbsp –     table spoon
Very very good to serve in hot Summer time, prevent thirst…
To add some ribs, more good taste….
Luffa gourd is one of the good material to replace white gourd to form another soup recipe !