Chinese Food Menu

Ingredients :
6-8   eggs
4 cups   stewing sauce
1   napkin
2 tbsp   osmanthus fragran
38g   black tea leaves
75g   brown sugar

Directions:
1.Take eggs from refrigerator, then place them in room temperature for a while to restore their normal temperature. Punch tiny holes on their shells with a pin, put the eggs in a sieve, heat them all in boiling water for about 6 minutes.
2.Transfer the eggs to icy water. When they are cool, remove egg shells in water. Pat the eggs gently to check their elasticity.
3.Soak the eggs in icy stewing sauce, cover with a paper napkin, leave for half a day to let the eggs absorb the taste of stewing sauce.
4.Line a piece of aluminium paper & steaming rack in a wok, sprinkle with the mixture of black tea leaves, osmanthus fragran and brown sugar, then put the eggs in a dish, cover the wok, smoke on heat for about 1 minute and 15 seconds.

Ingredients :
6   fresh abalones
1   onion
75g   mushrooms

Seasoning :

salt, chicken powder, granulated sugar, corn flour liquid, ginger juice, wine little
Creamy White Sauce
150g   low gluten flour
75g   milk powder
150g   caster sugar
300g   shortening
150g   fresh cream
150g   milk

Directions:
1.Wash fresh abalone thoroughly, blanch in hot water, and then cut into small dices.
2.Wash mushrooms and onion, and then cut into small dices. Mix the cream sauce ingredients thoroughly.
3.Put some oil into a hot pan, add in onion and mushrooms, stir-fry thoroughly. Then put in abalone dices, stir-fry briefly, add in seasonings and stir thoroughly. Then transfer to a dish.
4.Wash abalone shells thoroughly, put in some filling, and then pipe cream sauce in a net pattern on top.
5.Bake in a pre-heated oven with upper heat at 200℃ and lower heat at 100℃ for 10 minutes until golden on top. Ready to serve.

400g   pork ribs

2 pcs   honey peach

2 slices   lettuce

Seasoning :

minced shallot 2 tsps

salt 1/4 tsp

sugar 1/2 tsp

Maggi seasoning sauce 1tbsp

Worcestershire sauce 1/2 tbsp

corn flour 1 tbsp

beaten egg（to be added later） 1 tbsp

corn flour（to be added later） 2 tbsps

Salad Dressing

miracle whip 4 tbsps

ketchup 1 tsp

Directions:

1.Cut pork rib into strips of 2cm×4cm, pat dry, mix with mariande and leave it for 1 hour.

2.Cut honey peach into thick slices; prepare salad dressing and set aside.

3.Mix pork ribs with beaten egg and then corn flour, put into hot oil to deep-fry until browned and cooked, and then strain.

4.Heat up a little oil in a wok, return pork ribs to stir-fry until hot, and then turn off the heat. Add in salad dressing and honey peach to stir-fry, and then transfer to the top of lettuce. A refreshing dish for the summer is ready to serve.

Ingredients:
20g   dried shrimp
320g   asparagus
80g   shiitake mushrooms
20g   carrot（fine strips）
2 slices   ginger（shredded）
1   garlic（minced）
1 tbsp   XO sauce

Seasoning:
1/2 cup   broth
2 tsps   oyster sauce
1/2 tsp   salt
2 tsps   corn flour
little   sesame oil

Directions:
1.Wash dried shrimps, strain; drizzle some oil into a wok, stir-fry dried shrimps, transfer to a dish, and set aside.
2.Wash asparagus thoroughly, cut off the coarse skin on its end, and then cut it into sticks. Cut off the roots of mushrooms. Blanch asparagus and mushrooms, rinse, and then strain.
3.Heat 2 tbsps of oil, stir-fry shredded ginger, minced garlic and carrot; add in XO sauce to stir-fry briefly, add in the rest of ingredients and stir-fry thoroughly, add in seasonings, toss well and then transfer to a dish. Ready to serve.

Ingredients:
120g   minced beef
1/2   onion
300g   potato shreds
1   tomato
little   ketchup

Seasoning :
Marinade
1/2 tsp   sugar
2 tsps   corn flour
2 tsps   soy sauce
1/4 tsp   black pepper
1   egg yolk

Seasonings
1/2 tsps   salt
4-5 tbsps   flour

Directions:
1.Mix minced beef with marinade thoroughly and then leave it for a while; cut onion into fine dices, add in beef and mix well.
2.Cut tomato into slices and then set aside. Peel potato and then shred, soak in water and then squeeze to dry; sprinkle with seasonings and then mix it with beef.
3.Heat up 3 tbsps of oil in a frying pan, put in ladles of shredded potato one by one to pan-fry on medium heat until brownish, flip over and press gently to flatten, pan-fry until brownish and cooked, and then transfer to a plate. Serve with tomato slices and ketchup. This is a popular dish to children.

Ingredients:
600g   large shrimps
1/3 cup   instant oatmeal
1   egg, beaten
1 tsp   white sugar
1 tsp   holick powder

Seasoning :
1/2 tsp   salt
little   corn flour

Directions:
1.Remove the intestines from the shrimps. Wash. Blot dry. Make butterfly cuts at the back. Marinate for 3 to 5 minutes.
2.Shallow-fry the shrimps until golden brown. Drain well. Dish.
3.Heat a pan of oil. Add the beaten egg. Keep stirring with chopsticks. Add the oatmeal. Deep-fry until golden brown. Drain well.
4.Combine the oatmeal, sugar and holick powder. Stir well. Place it on top of the shrimps.

Ingredients:
1   bean curd
little   deep-frying powder
40g   salted fish（chopped）
1   red chilie（diced）
1   garlic（minced）

 
2   ginger（fine chopped）
1 sprig   spring onion（shredded）

Seasoning :
1 tsp   oyster sauce
1 tsp   soy sauce
1 tsp   sugar
1 tsp   corn flour
4 tbsps   water
little   sesame oil & pepper

Directions:
1.Cut bean curd into large dices, sprinkle some deep-frying powder on top, deep-fry bean curds on medium heat until golden, take them out, strain and set aside.
2.Heat 2 tbsps of oil, stir-fry minced ginger and minced garlic until aromatic, put in red chilie and salted fish, toss thoroughly, add in seasonings to cook until it boils, put in deep-fried bean curds, spring onion, toss well, and then transfer to a dish.

Ingredients:
1   chilled chicken
400g   coarse salt
2 tbsps    sugar
4 slices   galangal
2   star aniseed
20 cups   water

 
1 cup   shredded carrot
1 cup   shredded lettuce

Seasoning :
Marinade
1 tbsp   Shaoxing wine
1 tbsp   ginger juice

Galangal Oil
3 tbsps   cooked oil

 
2 tbsps   galangal powder
1/8 tsp   chicken powder
1/8 tsp   salt

Directions:
1.Wash chicken thoroughly, pat dry and then smear its exterior with marinade to marinate for 15 minutes.
2.Heat up water in a large pot, add in galangal slices, star aniseed, salt and sugar to cook for 10 minutes. Put in chicken and fill it with the salted liquid three times. When the water is boiling, cook the chicken on low heat for 18 to 20 minutes until cooked. Take the chicken out, leave to cool. Then shred its meat and cut into pieces before transferring to a dish.
3.Surround the chicken with shredded lettuce and carrot as accompaniments. Serve it with galangal oil dipping sauce for a more exotic taste.

Ingredients:
240g   fresh squid
240g   honey peas
8 slices   carrot
4   baby corns
2 slices   ginger
1   garlic
little   Shaoxing wine

Seasoning :
Marinade
1/4 tsp   salt
1 tbsp   ginger wine
little   pepper

Thickening Sauce
1/4 tsp   corn flour
1/2 tbsp   water
2 1/2 tbsps   abalone sauce

Directions:
1.Clean the internal organs of squid, tear off its skin, slash crosses on its back, cut into pieces, mix it with marinade and then leave it for a while.
2.Tear off the hard strings of honey peas; cut baby corns diagonally in half; cut garlic into slices; cut ginger and carrot into floral patterns.
3.Heat up half wok of water, add in 1/2 tsp of salt and chicken powder, add in honey peas, carrot and baby corns to blanch for a while, and then strain.
4.Heat up some water to blanch squid in it until the squid rolls up, and then pat dry.
5.Heat up 2 tbsps of oil, add in ginger, garlic and all the ingredients to the wok to stir-fry, splash in some wine, add in thickening sauce and stir-fly until the sauce reduces. Transfer to a dish and serve.

Ingredients:
300g   dace paste
1   lime
1tbsp   white sesame
4tbsps   flour
2tbsps   Tang flour
1/2tsp   salt

 
1/2tsp   ground black pepper
little   water

Directions:
1.Add marinade into the dace paste and stir in one direction until sticky.
2.Stir-fry white sesame in a wok without oil until fragrant and set aside.
3.Juice lime, set aside.
4.Heat oil in a wok. Add the dace paste by several times. Fry into fish cakes and until both sides are golden brown. Dish.
5.Sprinkle over stir-fried white sesame and lime Juice. Serve.