Chinese Food Menu

Ingredients:
2 pcs   duck breast
1   duck liver sausage
100g   string beans
50g   preserved mustard
20g   ginger
2 tbsps   bean paste

 
1 tsp   sugar
little   salt
little   sesame oil
1   iceberg lettuce
little   seafood sauce/sweet sauce

Directions:
1.Remove the skin and membrane from the duck breast.
2.Dice the duck breast and chop to produce finely minced duck meat.
3.Cut the sausage and string beans into small pieces and finely chop the ginger and preserved mustard.
4.Lightly stir fry the chopped string beans and then remove the string beans from the wok.
5.Stir fry the chopped ginger in medium heat, add minced duck, sausage, preserved mustard, sugar and salt, and stir fry under high heat.
6.Add bean paste and chopped string beans, and stir fry until all ingredients are well blended. Add a dash of sesame oil before serving. Minced duck to be consumed wrapped in lettuce and serve with seafood sauce or sweet sauce.

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:
2   frozen beef shanks
little   sesame oil

Seasoning:
Stewing Sauce

3 slices   ginger
2 sprigs   spring onion
2   star aniseed
40g   rock sugar
2 tbsps   Shaoxing wine
3/4 cup    soy sauce
5 cups   water

Braising Sauce
2 slices   ginger
2 sprigs   spring onion
1 cup   stewing sauce
2 tbsps   dark soy sauce
2 tbsps   Shaoxing wine
3 tbsps   sugar

Directions:
1.Defrost beef shank, wash thoroughly, blanch in a wok half-filled with boiling water for 5 minutes, take it out and then rinse thoroughly.
2.Put stewing sauce ingredients in a pot and bring it to a boil. Add in beef shank, cover with a lid and cook on low heat for 90 minutes. Turn off the heat and leave it to soak for a while. Keep the stewing sauce for later use.
3.Stir-fry braising sauce in a wok and bring it to a boil. Add in beef shank to cook until the sauce condenses. Finally, put in sesame oil, transfer to a dish, leave to cool and then chill it in the refrigerator. Cut into thin slices before serving and then serve it with a little stewing sauce and sesame oil.

Ingredients:
sted black sesame 120g
water 850ml
water chestnut powder 130g
rock sugar 200g
sesame oil 2 tsps

Directions:
1.Use a sieve to rinse black sesame to remove dirt and drain well. Toast on a dry wok without oil by medium heat for 8 minutes until fragrant.
2.Put sesame and 300ml water into a blender and blend until smooth. Add in 300ml water then blend and sift.
3.Mix water chestnut powder and 250ml water to batter and sift.
4.Mix and heat rock sugar, sesame oil and sesame paste until the sugar dissolved, stir occasionally. Remove from heat and stir in water chestnut batter and mix to combine.
5.Pour the mixture into a 20cm greased cake pan and steam over high heat for 60 minutes. Slice after cool and serve.

Ingredients:
1   bighead carp head（appox.450g）
120g   beancurd puffs
1 sprig   spring onion
1   coriander
little   pepper & soy sauce

Seasoning :
Marinade
1/3 tsp   salt
1/4 tsp   sugar
1 tsp   soy sauce
2 tsps   corn flour
little   pepper & sesame oil

Sauce
1 tsp   shredded red chili
2 tbsps   minced garlic
1 1/2 tbsps   preserved black beans
2 bsps   hot oil
1 tsp   oyster sauce

Directions:
1.Chop coriander and spring onions finely; rinse beancurd puffs with water and then set aside.
2.Shred red chili, chop garlic into mince, rinse preserved black beans and then smash into paste, add in hot oil and stir thoroughly, add in oyster sauce and then set aside.
3.Chop fish head into large pieces, wash thoroughly, pat dry, add in marinade ingredients and sauce ingredients, and mix well.
4.Put beancurd puffs in a dish with fish head on top. Steam it above water on high heat for 10 minutes until cooked. Sprinkle with coriander and spring onions, and then cover it with a lid to steam for another 1 minute. Sprinkle with a pinch of pepper and drizzle some soy sauce to taste. Serve hot.

Ingredients:
450g   fresh straw mushrooms
6 pcs   Japanese crab meat
2   egg white
4 slices   ginger
1 sprig   spring onion

 
1 cup   chicken broth
2 tsps   corn flour
little   pepper & sesame oil

Seasoning :
2 cups   water
1/4 tsp   salt & sugar each
2 tsps   chicken powder
1 tbsp   Shaoxing wine

Directions:
1.Cut a cross on the top of straw mushrooms, blanch in boiling water for 5 minutes, take them out and rinse with water.
2.Heat up a little oil, stir-fry ginger and spring onion, add in straw mushrooms and stir-fry, add in braising sauceingredients and cook for 7 minutes, and then take it out.
3.Beat egg white thoroughly; tear Japanese crab meat into shreds.
4.Heat up 1 tbsp of oil, add in straw mushrooms and stir-fry thoroughly, splash in wine, add in half portion ofthickening sauce and stir until tasty. Transfer to a dish.
5.Heat up 1 tbsp of oil, add in crab meat and remaining thickening sauce, and bring it to a boil. Stir in egg white andstir gently until thickens. Pour it over straw mushrooms and serve.

Ingredients:
15g   dried mantis shrimps
40g   cellophane noodles
320g   Japanese radish
5 slices   carrot
2 cups   chicken broth
2 slices   ginger（shredded）

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
little   sesame oil & pepper

Directions:
1.Wash dried mantis shrimps thoroughly, soak in water until tender, cut into chunky dices; wash cellophane noodles, soak in water until tender, strain and then set aside.
2.Cut Japanese radish into thin slices.
3.Drizzle some oil in a wok, stir-fry ginger shreds and dried mantis shrimps until aromatic. Pour in chicken broth, add in Japanese radish, carrot and seasonings and cook until boils; simmer on low heat until radish is cooked; add in cellophane noodles and cook until it boils again. Ready to serve.

Ingredients:
4 pcs   wide rice stem
6 slices   carrot
2 slices   ginger
1   garlic（sliced）
1 tsp   shrimp roe

Seasoning :
1/2 tsp   salt
1/4 tsp   sugar
1/2 tsp   sesame oil
2 tbsps   water

Directions:
1.Wash wild rice stem thoroughly, cut off the coarse part of its end, cut into thick slices diagonally.
2.Blanch wild rice stem in boiling water. Plunge in cold water until cool. Stain and set aside.
3.Put 1 tbsp of oil into a wok, stir-fry ginger, carrot and garlic slices until aromatic, add in wide rice stem to stir-fry briefly, add in seasonings, toss well; add in shrimp roe, and stir thoroughly before transferring to a dish. Ready to serve.

Ingredients:
240g   tenderloin pork
80g   sweet preserved cabbage
1 tsp   minced ginger
1/4 tsp   sugar
1/2 tbsp   soy sauce

1/2 tbsp   corn flour
2 tbsps   water
little   pepper & sesame oil

Seasoning :
2 tbsps   oil
1 tsp   sugar

Directions:
1.Cut pork into strips and then dices. Mince the pork, mix with marinade by stirring unilaterally into a glue.
2.Wash sweet preserved cabbage, soak for 5 minutes, pat dry and then cut into fine dices. Stir in minced ginger and seasonings and mix well. Then steam above water for 5 minutes until sugar melts. Leave to cool and then add in pork to mix until sticky.
3.Place meat cake on a plate, steam above water for 10 minutes until cooked, leave for a while, take it out and a homemade dish is done.

Ingredients:
1 USA (ready to serve) smoked turkey drumstick
1/2lb. ready to serve jelly fish
1/2lb. shredded cucumbers
6 oz. cucumber slices
1 sliced red peper

1 tbs. browned white sesame

Seasoning :
1/4 tsp. salt
1 tsp. sugar
2 tbs. red vinegar
1/2 tsp. chicken powder
1 tbs. sesame oil
a dash of pepper

Directions:
1. shred USA smoked turkey drumstick into slices.
2. Place cucumber slices on the side of plate
3. Mix jelly fish, shredded cucumbers,red peppers with seasonings. Add USA smoked turkey drumstick slices and sprinkle with sesame to serve.