Chinese Food Menu

Ingredients:
100g   soft flour
80g   sugar
1   egg
50g   unsalted butter
60g   milk
1/2 tsp   baking powder
1/2 tsp   Kirsch
30g   dried cranberry（chopped）

Directions:
1.Preheat the oven to 180℃. Sift the soft flour and baking powder. Set aside. Mix cranberries and Kirsch. Set aside.
2.Beat butter ad sugar in medium speed until pale yellow.
3.Add in 1/3 egg and continue to beat until blended. Then add in the remaining egg in 2 separate portions.
4.Fold in the sifted flour and baking powder. Then add in milk and mix well. Fold in cranberries dices.
5.Put the mixture into 4 muffin cups evenly of about 2/3 full with a spatula, then bake in preheated oven for 25 to 30 minutes.

Ingredients:
4-6   large shrimps
1 sprig   peppermint
little   corn flour
200g   tempura batter mix
700ml   iced water
1   egg yolk

1/2 tsp   salt
1/2 tsp   white sugar
little   pepper
100ml   tempura sauce
1 tbsp   minced turnip

Directions:
1.Shell the shrimps and remove the intestine. Wash. Blot dry. Separate the shrimp heads and bodies. Slightly press the shrimp bodies.
2.Marinate the shrimps for 5 to 10 minutes.
3.Combine the tempura batter mix and iced water. Stir well. Add the yolk. Stir well. Set aside for 5 to 10 minutes.
4.Heat a pan of oil. Coat the shrimp in sequence with the corn flour and tempura batter. Deep-fry until done. Dust some corn flour onto the shrimp heads. Deep-fry until done.
5.Dip peppermint in tempura batter, deep-fry until done. Serve with the dip.

Ingredients:
8 pcs   pastry dough（10cm×10cm）
320g   tomato paste
8g   parmesan cheese

Creamed Crabmeat
4g   minced garlic

60g   thin sliced onion
25g   carrot strips
50g   potato shreds
50g   crabmeat
8g   brandy
25g   butter
25g   cream
100g   white sauce
little   salt & pepper

Directions:
1.Heat butter and garlic in pan, add onion, carrot and potato shreds, stir fry for a while, add crabmeat, sprinkle with brandy. Then add cream and white sauce, seasoning with salt and pepper.
2.Roll pastry dough with rolling pin, place about 30g crabmeat each on the dough. Roll up.
3.Place crabmeat pie in baking pan, add tomato paste and parmesan cheese on top. Bake in oven at 200℃ for 15 minutes. Serve.

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:
Asparagus and baby Tienstin cabbage total 200 g [7 oz] [cut into pieces]
Assorted mushrooms 200 g [7 oz] [cut into pieces]
Minced garlic 1 tbsp

Seasoning :
Sauce Mix：
Lee Kum Kee Double Deluxe Soy Sauce 1 1/2tbsp
Lee Kum Kee Chicken Bouillon Powder 1/2 tsp [2.5 g]
Water 8 tbsp
Corn starch 1 1/2tsp
Sugar 1/2tsp

Directions:
1. Cook asparagus and baby Tienstin cabbage in stock or water. Drain and put on a serving plate. Keep warm.
2. Saute minced garlic in 1 tbsp oil. Add assorted mushrooms and stir-fry for 2 minutes. Stir in sauce mix and heat through. Pour mushrooms over vegetables. Serve hot.

Ingredients:
450g   cuttlefish paste
1   fresh bean curd sheet
80g   steamed shrimps dices
1 tbsp   blanch frozen mixed vegetables

150g   diced mango
150g   diced apple
little   mayonnaise
little   concentrated milk

Seasoning :
1/2 tsp   salt
1/2 tsp   white sugar
1 tsp   corn flour
little   pepper
1   egg white

Directions:
1.Rub the bean curd sheet with a wet cloth. Cut into small pieces.
2.Combine the seasonings, cuttlefish paste and mixed vegetables. Stir well. Refrigerate for 30 minutes.
3.Wet your hands with oil or water. Stuff the cuttlefish paste onto the bean curd sheet. Place some diced shrimps on top. Roll up.
4.Heat the oil until 80% hot. Deep-fry the spring rolls until golden brown. Drain away excess oil. Dish. Combine the ingredients of salad dressing. Serve.

Ingredients:
40g   beautiful millettia root
160g   dried conches
1（about 600g）   pig’s knuckle
2 slices   jinhua ham
1   corn

1   fresh lily bulb
5   honey dates
2,000ml   water

Directions:
1.Wash and drain beautiful millettia root, conches, jinhua ham individually with warm water twice.
2. Clean and parboil pig’s knuckle in boiling water for 10 minutes to clear the blood and fat, drain and set aside.
3.Clean and cut corn into pieces. Clean and wash other ingredients.
4.Put all the prepared ingredients, except fresh lily bulb, into boiling water. Boil over high heat for 15 minutes, then turn to low heat and simmer for 2 hours. Add fresh lily bulb and keep it boiling for another 15 minutes.
5. Add salt for seasoning 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:
1   free range chicken
little   salt, pepper, flour
25g   oil
55g   butter
150g   white wine
250g   chicken broth

1   bay leaf
5g   all-purpose flour
8   mushrooms, 5mm slices
10g   brandy
7g   egg yolk
30g   cream
300g   buttered rice

Directions:
1.Remove claws and breast from chicken. Half the chicken and spread some salt, pepper and flour on the surface. Heat saucepan with oil and 10g butter, fry the chicken lightly. Remove stains, add white wine, 30g broth and bay leaf into the pan and cover with lid, stew for 30 mins.
2.Melt 15g butter in another pan, sprinkle in all-purpose flour, stir fry with wooden scope over low heat until all flour dissolved, add in remained wine and soup from chicken stew to form thick sauce. Filter and place in（1）.
3.Fry mushroom slices in 20g butter, sprinkle with brandy. When done, place into（1）.
4.Mix egg yolk and cream, add into off-heat（1）, add more butter for favourite. Season with salt and pepper. Serve with buttered rice.

Ingredients:
80g   dried oysters
480g   pork belly
3   shallot（sliced）
4 tbsps   Chiuchow bean paste
1 tsp   Shaoxing wine

1 tsp   corn flour
2 tbsps   water

Seasoning :
1 tbsp   brown sugar
1 1/2 cup   water

Directions:
1.Soak dried oysters until tender, wash; wash pork belly, cut into pieces with skin intact, blanch in boiling water, rinse, and then strain.
2.Put 2 tbsps of oil in a clay pot, stir-fry shallot until aromatic, add in dried oysters, toss well, splash in wine, add in pork belly and bean paste, stir thoroughly, add in seasonings, and contine to cook until it boils. Then simmer on low heat until the pork becomes tender, add in thickening sauce, and toss thoroughly. Ready to serve.