**碗仔翅 Wan Zai Chee**

**碗仔翅 Wan Zai Chee**

Ingredient
80gm chicken breast, thinly sliced
80gm lean pork, thinly sliced
40gm dried shitake mushroom, softened & thinly sliced
20gm black fungus, softened & thinly shredded
60gm bean vermicelli, softened & roughly shredded
2 eggs, lightly beaten
6 cups water
1 chicken stock cube (non msg)
2 tbsp dark soy sauce
sesame oil
salt & pepper to taste
4 tbsp water chestnut powder ，马蹄粉
4 tbsp water

Method
Marinate chicken & lean pork lightly with 1/2 tsp sesame oil, dash of pepper, 1 tsp light soy sauce, 1/2 tsp cornflour. Set aside.
Place water and stock cube into a medium pot. Bring to boil.
Add in meat, mushroom and black fungus. Return to boil and cook for 3 mins.
Add in soaked bean vermicelli and cook briefly. Add in dark soy sauce and seasoning.
Dissolve water chestnut powder with 4 tbsp water and drizzle into the pot. Bring to boil till thickens.
Drizzle over beaten egg and stir lightly. Turn off heat immediately.
Ladle into small bowl, add in some dark vinegar (浙醋), extra pepper and sesame oil if desired and serve immediately.

**茶叶蛋** Chinese Tea Eggs

**茶叶蛋**
Chinese Tea Eggs 
By Christine's Recipes 
Prep time: 5 mins 
Cook time: 4 hours 
Yield: Makes 6 

Ingredients:
6 eggs
1 liter water
2 tea bags (such as black tea bags)
1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
1/4 dried mandarin peel
1 cinnamon stick
2 star anise
3 Tbsp light soy sauce
1 tsp dark soy sauce
1 Tbsp sugar
1 Tsp salt

Method:
To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavour. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.

《土豆牛腩煲》

材料：
牛腩 500g，土豆3粒，胡萝卜一条，香菜一小把。

调料： 
盐，料酒，姜片，葱段，酱油，胡椒粉。。。适量。

做法：
1、将牛腩在清水中浸泡一会，泡去血水；土豆洗净后去皮，切成小块；胡萝卜也是，去皮切小块；葱切段；姜切片。
2、将牛腩冲洗干净后焯去血沫，汤锅中注入适量清水，烧开后放入焯好的牛腩，再放入姜片，料酒，酱油，小火炖制40分钟左右。
3、40分钟后放入土豆块，胡萝卜块，葱段，盐，再炖制半个小时，直到土豆软烂，吃到嘴里沙沙的就可以了。
4、出锅的时候撒上些香菜段和胡椒粉就可以了。

冬菇蠔豉燴花膠

材料：
乾冬菇55g，蠔豉70g，乾花膠75g，薑2片，蔥頭2粒，蒜頭3粒
冬菇調味料：
淘大特級蠔油1 1/2湯匙，水2杯，胡椒粉少許
調味料：
淘大金標生抽2茶匙，淘大金標老抽1茶匙
芡汁：
粟粉3/4茶匙，水1湯匙
做法：
1. 花膠用水煲滾後，蓋上煲蓋，熄火，浸發過夜，洗淨切件，用薑蔥水飛水。
2. 冬菇浸發後，洗淨，略搾乾水。
3. 燒熱油，爆香薑片，蔥頭及蒜頭，下蠔豉及冬菇煎香，加冬菇調味料煮滾。
4. 轉小火煮３０分鐘，加入花膠及調味料煮15分鐘，最後埋芡煮滾即可。
*四人份量

Braised Fish Maw with Mushroom and Dried Oyster

Ingredients:
Chinese mushroom 55g, Dried Oyster 70g, Dried Fish Maw 75g, Ginger 2 slices, Shallot 2 pcs, Garlic 3 pcs
Seasoning for Mushroom:
Amoy Premium Oyster Sauce 1 1/2 tbsp, Water 2 cups, Pepper to taste
Seasoning:
Amoy Gold Label Light Soy Sauce 2 tsp, Amoy Gold Label Dark Soy Sauce 1 tsp
Thickening: Corn Starch 3/4 tsp, Water 1 tbsp
Method:
1.Put fish maw to boiling water, cover and heat off. Soak overnight. Rinse and cut the fish maw. Blanch it with sliced ginger.
2.Soak the Chinese mushroom, wash and drain.
3.Heat oil, stir in ginger, shallots and garlic. Add the dried oyster, Chinese mushroom and seasoning for Chinese Mushroom.
4.Switch to low heat and cook for 30 minutes. Add in fish maw & seasoning and cook for 15 minutes. Add in thickening, stir well and serve.
*four servings

冰糖燕窝 - 养颜美容的极品

燕窝，极珍贵的食材，美容养颜。 虽然有无数的做法，但还是最简单的做法最受欢迎。

材料

燕窝，冰糖

做法

1。燕窝放入大碗，加冷水盖过燕窝，泡发4个小时； 
2。发好燕窝清洗干净，挑毛去杂质，并撕成细条状（不要太细小）； 
3。放入炖盅，加双倍热水盖过燕窝，盖上保鲜膜。放入热水大锅中炖45分钟。（炖盅和大锅都需要热水） 
4。放入冰糖，再炖3-5分钟即可。乘热享受。 
5。也可放凉后放入冰箱，冰凉后再食。 

或一次炖煮多一些，放入冰箱，一次吃一碗，3-4天必须吃完，不要放太久。

小诀窍

要点：
- 不需炖煮太久，好的燕窝如果炖太久会有点溶化，口感没有那么好。
- 一片燕窝，可供2-3人吃，每人一碗。一个星期吃1-2次即可。

麻辣牛杂汤

材料

牛肠，牛肚，牛心，牛肺各100克，辣豆瓣酱、姜末、花椒粒、高汤、葱段、辣椒粉、胡椒粉、花椒油、盐、鸡精、香菜段、植物油各适量

做法

1、牛肠、牛肚、牛心、牛肺分别洗净，一起焯水，捞出放凉。
2、牛肠切断，牛肚切块，牛心、牛肺分别切片。
3、炒锅放植物油烧至四成热，放入辣豆瓣酱、姜末、花椒粒炒香，加高汤、牛肠、牛肚、牛心、牛肺，放入葱段、辣椒粉、胡椒粉、花椒油、盐，大火烧沸。
4、将炒锅中的材料全部倒入砂锅中，加盖炖熟，放鸡精调味，撒入香菜段即可。

海帶排骨湯

用料：  　　1、豬排骨兩斤，斬段。  　　2、鮮海帶一斤，切長方塊。  　　3、老薑一塊，用刀拍破。  　　4、花椒二十餘粒。  　　5、黃酒兩大匙。  　　6、鹽適量。  　　做法：  　　1、將海帶塊放沸水中十分鍾，撈出後泡清水裏。  　　2、將排骨放沸水裏焯一下去血沫。  　　3、在燉鍋中加半鍋水，下排骨、海帶、老薑、花椒、黃酒，大火燒沸後改微火煲一個半小時後放鹽，改中火燉約十分鍾，起鍋盛湯缽裏可配上適合自己口味的調料即可食用。

奶油蘑菇浓汤

样的早餐小孩子爱哟，营养又健康！
材料：
• 火腿2 片
• 蘑菇3-4个，切片
• 面粉60g
• 100ml水
• 忌廉100g
• 牛油50g
• 水250ml

调味料：
• 盐3g
• 白胡椒粉2g

做法：
• 在锅中高火加热适量油，加入蘑菇和火腿翻炒约3分钟，之后起锅备用；
• 之后调成中火，将牛油放入锅内。当牛油融化之后再加入面粉和水，搅拌至面粉完全溶解；
• 加入蘑菇和火腿，搅匀并煮滚；
• 之后加入忌廉，盐和胡椒粉，混合均匀；
• 当汤被完全加热后，倒入喜欢的碗中

Chicken Vegetable Soup

Servings

6-8

Preparation Time

Approx. 5 minutes

Cooking Time

8 hours on Low Heat; 4 hours on High Heat

Difficulty Level

Easy

Ingredients

3 carrots, peeled and sliced

3 stalks celery, sliced

1 medium onion, chopped

2 lbs. boneless, skinless chicken pieces

Salt and pepper to taste

Hot water

Preparation Instructions

Peel and chop vegetables and put in crock pot.

Add chicken pieces, salt and pepper. Cover with hot water.

Put lid on crock pot and cook on Low Heat for 8 hours or on High Heat for 4 hours.

Oxtail Soup

The Ingredients 1 kg Oxtail imported from Australia 250 gm Onion 100 gm Garlic(pushed) 200 gm Celery 300 gm Carrot 100 gm Chopped Tomatoes 1 tbsp Mixed herbs 1 tbsp Oregano 2 Bay Leaf 200 gm Tomatoes Concase 50 ml UHT Milk 25 ml Cooking Cream 20 ml Brown Stock 20 ml Water

The Methods 1. Sauted the onion, garlic, celery and mixed herbs Oregano & Bay leaf. 2. Put 20 Mililiter of water (Simmer). 3. Boil Oxtail with slow fire. 4. When the Oxtail is tender, put chopped tomatoes and tomatoes concase. 5. For thickness add UHT milk, creams and brown stock. 6. Try season to taste.

Seafood Tomyam Soup

The Ingredients ½ tbsp Tomyam paste ½ tbsp Tomyam Chilies 2 gm Mushroom 2 gm Carrot 2 gm Onion 1 gm Serai 1 gm Bunga kantan 1 gm Cili merah 1 gm Cili padi 10 gm Fish 10 gm Prawn 10 gm Squid 10 gm Sugar 5 gm Fish sauce

The Methods 1. Place the chicken stock in a cooking pot and boil it. 2. Add the aromatic ingredient such as the serai, bunga kantan. 3. Next add the tomyam paste,Chili paste and fish sauce and sugar. 4. Finally only put in all the seafood listed above.