White fungus soup with papaya and almond

Ingredients:papaya,almond nuts,white fungus,Chinese wolfberry

Condiments:
rock sugar

Directions:
1.As to papaya,remove the skin and gut the seeds,then chop into chunks.
2.Soak the white fungus with lukewarm water.When they get big,remove the yellow end ,tear into small pieces after cleaning.
3.Add water into a pot,put in papaya chunks,almonds nuts,white fungus and Chinese wolfberry,bring to a boil with high heat,then turn to small fire,stew for 1 hour.
4.Season with some rock sugar,stew until the sugar melts.

Note:
It’ll be more tasty if iced.

(Original from http://blog.sina.com.cn/s/blog_488eb3fe0100a74y.html)

Sweet and sour spareribs with sesame

Ingredients:
spareribs,600g

Condiments:
ginger,rock sugar,proper amount
light soy sauce,30ml
dark soy sauce,15ml
vinegar,45ml
white sugar,30g
rock sugar,30g
cooking wine,45ml

Directions:1.Add in enough water to the pot,drip in some cooking wine and put in chopped spareribs when boiling.
2.Get out 15 minutes later and flush with running water.Drain them.
3.Mix flour and starch with the proportion of 3:1 to get some batter by adding enough water.Then cover the spareribs with the mixture.
4.Add in some oil to the pot,fry the spareribs when it’s 6/10 hot until the color gets slightly yellow.
5.Leave a little oil,put in ginger slice,stir-fry until fragrant.Then return the spareribs,add in dark soy sauce and mix evenly so that they get dark.Then add in light soy sauce,cooking wine and vinegar,pour in enough water to the level above the spareribs.

6.Bring to a boil with high heat,then turn down and simmer for 40 minutes.Pour in the rest vinegar and sugar,dry the sauce with high heat.
7.At last garnish with sesame seeds.

(Originally from http://blog.sina.com.cn/s/blog_5919b50e0100fd43.html)

Chinese traditional dish-Scrambled egg with tomato

  

Ingredients:

tomato,2
egg,4
scallion,a little

Condiments:cooking oil,chicken extract,salt,sugar,vinegar

Directions:1.Beat the egg,mix evenly with some salt.Then heat a wok with oil to 6/10 hot,scramble the egg until golden.Then get out and set aside.
2.Put in tomato chunks when it’s 5/10 hot,stir-fry until the liquid gets red,then season with sugar,mix evenly.
3.Return the egg,add in a little chicken extract,stir-fry evenly.
4.Then drip a little vinegar,just a little,mix evenly,garnish with chopped scallion before serving.

(Original from http://blog.sina.com.cn/s/blog_488eb3fe0100chkt.html)

Minced pork congee with preserved egg

Ingredients:
rice,150g
lean pork(leg pork is preferred),50g
preserved egg,2

Condiments:
chopped ginger,15g
cooking oil,5ml
chopped scallion,proper amount
salt,proper amount

Directions:
1.Clean the rice and soak with water for half an hour,adding a little salt and cooking oil.
2.Chop 1 egg to pieces while chunks to another one.
3.Scald the lean pork with boiling water until the color changes,then get out.
4.Pour enough water to a pot,put in rice,egg pieces,scalded pork and chopped ginger when boiling,and bring to a boil again.
5.Cover the lid,turn down the gas,simmer for 1 hour,stir often in case it sticks to the base and watch out the spills.
6.When the congee gets thick,get out the pork and shred.

7.Put in shredded pork and egg chunks,stew for another 10 minutes,season with salt,and garnish with chopped scallion.Dish done.

Original from http://blog.sina.com.cn/s/blog_4ab35d0b0100c79s.html 

Steamed rice with pineapple

Ingredients

Pineapple 1300g

Glutinous rice 200g

Directions

1. Soak sticky rice in water overnight

2.Clean pineapple and cut into two parts then remove pulp.

4.Pick soaked rice in the pulp juice and mix them with chopped pulp. Add 4-5 Crystal sugar(or 3 teaspoons of sugar )

5.Fill pineapple skin with stuffing, fully assembled in two parts.

6.Steam it at least 50 minutes,dish off.

TIPS

1.Glutinous rice must be soaked one day ahead of schedule.

2.when digging the pineapple cup,you can not force general had dug it broken, as far as possible to stay around in some of the flesh.

Original from: <http://www.meishichina.com/Eat/Nosh/200802/31270_2.html
Translate by China Doll Express

Steamed Lotus Root Stuffed with Sweet Sticky Rice

The stuffed lotus root is a Shanghai specialty; it is typically served as dessert or appetizer.



Ingredients
lotus root, sticky rice, Brown sugar, honey,dried jujube x4(If you cannot find it, just forget about it)
Special equipment: toothpick !

Directions


1. Soak sticky rice in water with 2 teaspoon of sugar for at least 4 hours.(Strongly recommend overnight ) No skills required. 
2. Peel the lotus root and cut off the ends; save the ends.
3. Fill the lotus root with sticky rice. Pack the rice tightly with a chopstick.
4. Reattach the ends of the lotus root with toothpicks to seal the sticky rice.
6. Boil the stuffed lotus root in the water with 2 tablespoon of brown sugar and dried jujubes for one hours. 
7. Chill the stuffed lotus root and slice.
8. Coat the chilled lotus root with syrup, and serve





Original from http://www.meishichina.com/Eat/LMenu/200709/20359.html
Translate by China Doll Express

Ketchup cauliflower

Ingredients
1 teaspoon garlic chopped
1 Tablespoon green onions chopped 
3 tablespoon ketchup
2 teaspoon salt
1 teaspoon sugar








Directions
1.Slice the tomato and cauliflower into small pieces
2. Boil the cauliflower in boiling water for 2-3 minutes. Put them on a plate
3. Heat up a wok on high heat, and pour in 2 Tablespoons of cooking oil. Fry the Green onion and ginger for 30 seconds.
4. Add the tomato into the wok, stir fry until the sauce becomes thick
5. Add the Ketchup
6. Add the cauliflower, blend thoroughly
7. Add sugar and salt into the wok, stir well. Remove everything onto a plate and serve.